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1、齐齐哈尔大学毕业设计(论文)摘要:果葡糖浆也称高果糖浆(HighFructoseSyrup)或异构糖浆,是以酶法糖化淀粉所得的糖化液经葡萄糖异构酶的异构作用,将其中一部分葡萄糖异构成果糖,由葡萄糖和果糖而组成的一种混合糖糖浆。果葡糖浆最大优点在于含相当的数量42%~90%的果糖,因而在甜味特性上与其他甜味剂共同使用,具有很好的协同增效作用,不仅可改善食品与饮料的口感,还可以减少苦味和怪味。果葡糖浆与蔗糖结合使用,可使其甜度增加20%~30%,而且甜味丰满、风味更好。果葡糖浆与甜蜜素、糖精等也有增效作用。果葡糖浆的主要成分和性质接近
2、于天然果汁,具有水果清香,味觉甜度比蔗糖浓,且有清凉感。与蔗糖和甜菜糖比较,果葡糖浆具有溶解度高、易发酵、化学稳定性和热稳定性好、渗透压大、吸潮性和保湿性强等优点。在饮料等食品生产中有取代蔗糖的趋势,作为食品饮料基料的新型食糖果葡糖浆越来越被人们认可和重视。本论文是设计年产100000吨果葡糖浆厂。以玉米淀粉为原料,本设计流程是采用双酶法工艺,其流程为原料→液化→糖化→脱色→离交→蒸发→异构→脱色→离交→蒸发,制成固形物含量为74%的F-42型的果葡糖浆。本设计由四大部分构成:设计说明书、工艺流程图、重点设备装配图以及生产车间设备
3、布置图。论文完成了工艺流程的选定,物料、热量和水的平衡计算,设备选型等的工艺设计,同时对人员配备和三废处理提出合理的建议。关键词:果葡糖浆;酶法工艺;工厂设计;蒸发浓缩60齐齐哈尔大学毕业设计(论文)AbstractFructoseSyrupalsocalledHighFructoseSyruporheterogeneousSyrup,itisenzymaticsaccharificationstarchbyglucoseisomerasepartofglucose,fructoseitisamixtureofsugarsyrup
4、.Fructosesyrupbiggestadvantageisthatcontainaconsiderablenumber42percentto90percentoffructose,thusinthesweetcharacteristicwithothersweetenersoncommonuse,andwithadvantageoussynergisticeffect,whichcanimprovethetasteoffoodandbeverage,reducethebittertasteandsmell.Fructoses
5、yrupandsucroseusetogether,canmakeitsweetnessincreasedby20%~30%.Fructosesyrupandsweetelement,cyclamatesalsohavesynergic.Fructosesyrupnearthemaincompositionandpropertiesofnaturalfruitjuice,withfruitflavours.Flavourfeeling,tastesweetness,andsucrosethickerthancoolandrefre
6、shingfeeling.Comparedwithsugarandbeetsugar,fructosesyrupishigh,easytoferment,solubilityofchemicalstabilityandgoodthermalstability,bigosmoticpressure,moistureabsorptionandmoisturizingstrongsexualadvantages.Inbeveragesfoodproductionhasreplacedthetrendofsucrose,asfoodand
7、beveragemakingsofnewitfoodcandygrapesyrupmoreandmorerecognizedbypeopleandattention,especially"synergistic,coldsweetandrefreshing"features,highlypopulardrinkfactory.Thisdesignisanannualoutputof90,000tonsofsyrupplantdesign.Cornstarchasrawmaterial,thedesignprocessisadoub
8、leenzymetechnique,thestarchliquefaction→saccharification→decolorization→Ionexchange→evaporation→heterogeneous→decolorization