果糖浆

葡萄糖异构酶的双层固定化及其在高果糖浆工业化生产中的应用

Bilayer-Immobilization of Glucose Isomerase and Its Application in Production of High Fructose Syrup

结晶法制二代高果糖浆工艺技术的研究

Study on a Process for the Manufacture of High Fructose Syrup by Crystallization

这些含糖饮料中的糖分包括蔗糖、高果糖浆、或其他富含卡路里的甜味剂。

Sugar in such sweetened beverages , or other caloric sweeteners .

经高果糖浆（70°Brix）渗透脱水的蓝莓的平均体积比随温度升高而稍微下降。

The average volume ratio of the osmo dehydrated blueberries in the 70 ° Brix high fructose syrup decreased lightly with increasing temperature during the osmotic dehydration process .

将该菌用富含果糖的高果糖浆（HFS）培养，PHB的积累可达到果糖发酵水平，但发现高浓度的果糖和葡萄糖对菌体生长及PHB积累有抑制作用。

When fructose was replaced by HFS , the accumulation of PHB from HFS amounted to those of PHB from fructose . There existed the inhibition of high fructose and glucose concentration on cell growth and PHB accumulation .

真空降膜蒸发器浓缩果糖浆试验研究

Experimental Study on Concentrating Fructose Syrups with Vacuum Falling Film Type Evaporator

经研究发现，这株酵母酶系统合成菊糖酶时受右旋糖、果糖的抑制。因此，应用固定化酵母细胞进行菊糖连续水解制备高果糖浆时，将受到限制。

The biosynthesis of this enzyme system is repressed by dextrose and fructose .

以蔗糖为原料制取高果糖浆的研究

Study on making of highly concentrated fructose from sucrose

蔗糖酶促水解制取富果糖浆新工艺

A New Approach for Producing Fructose-rich Syrup from Sucrose

一步酸法水解菊粉生产高果糖浆

Production of High-Fructose Syrup by Inulinase from Jerusalem Artichokes

一步法制备高果糖浆工程及产酶菌体营养价值研究

Study on High Fructose Syrup Production with Yeast Inulinase and Nutrition Value of Yeast Cell

以洋姜为原料制取果糖浆，糖浆的浓缩是生产的关键。

The key problem of producing fructose from Jerusalem artichokes is the concentrating of the syrups .

高果糖浆在饮料中的应用

Application of HFCS in Beverage Industry

高果糖浆的生产与应用

Sucrose syrup : production and application

研究了酸水解菊糖制备高果糖浆的工艺。

Studied the preparation of high fructose syrup from inulin with the treatment of acid hydrolysis .

菊粉酶可通过一步法水解菊粉生产高纯度的低聚果糖和超高果糖浆。

Fructooligosaccharides and ultra-high purity fructose syrup can be produced from that inulinase hydrolyzes inulin in certain condition .

本人研究了一种以富果糖浆为原料，用电化学还原富果糖浆的方法制成了药用甘露醇。

The auther developed a kind of medicated mannitol with fructose_rich syrup as raw material by using electro_reduction synthesis .

本文简要叙述了高果糖浆的现实意义以及国内外的生产发展概况。

This article briefly relates to the practical significance of highly concentrated , fructose and the survey of the development at home and abroad .

在典型分离条件下，得到了果糖含量90%（干基）的高纯度果糖浆。

Under the typical condition of separation , highly pure fructose syrup having more than 90 percent on a dry solid basis is obtained .

文中研究了用单程降膜蒸发器浓缩果糖浆的方法与生产条件，并得到满意的结果。

Satisfied results were obtained after a research into the methods and product conditions by using single pass falling film type evaporator to concentrate syrups .

还可以菊粉（菊芋提取物）为原料由酸法或酶法一步水解来生产高果糖浆，尤其是酶法。

It is also all right for insulin ( artichokes extract ) to produce high fructose syrup by acid hydrolysis or enzymatic hydrolysis , especially the enzymatic hydrolysis .

它是双糖蔗糖的两个单糖单元中的一个，并且约占高果糖浆的55%和蜂蜜的40%。

It is one of the two monosaccharide units of the disaccharide sucrose and makes up about 55 % of high fructose corn syrup and about 40 % of honey .

许多会成为食物，要么作为传统的食用玉米，要么作为软饮料中的果糖浆，或者作为动物饲料，而这些动物将被用于制作汉堡。

Much will become food , either as classic corn on the cob , or the high fructose corn syrup in soft drinks , or as the animal feed that makes burgers .

成分：葡萄果糖浆、水、食糖、醋酸、食盐、胶凝剂、叶绿酸、柠檬酸、薄荷油等。非食用藻酸盐（胶化和加压剂）

Glucose-fructose syrup , water , sugar , acetic acid , salt , gelling agent : pectin , dried mint , colours : copper chlorophyllin , tumeric , citric acid , spearmint oil .

本文主要从酶技术和分离技术两方面介绍了高果糖浆产业的发展进程，分析了我国高果糖浆产业化的主要不利因素和现状。

This paper briefly introduced the development history of HFCS in the enzyme technology and the separate technology abroad and the present situation in China and analysed the restrictive factor of the industrialization in China .

果葡糖浆的DE值越高，吸光度也越大。

And higher of the DE value , the greater of the absorbency .

果葡糖浆的市场现状及其发展趋势

The Current and Future Market for the High Fructose Corn Syrup

蔗糖酶生产菌选育及其在果葡糖浆生产中的应用

Breeding of Sucrase Mutant and Application in Production of Fructose Corn Syrup

果葡糖浆新口味营养型冰淇淋的研制

Preparation of a New Type Ice Cream with Fructose Syrup

果葡糖浆对焦糖色素质量影响的研究

The Influence of the Fructose Corn Syrup on the Quality of Caramel