* Cov khoom qab zib cawv:

Carbon atom tooj
Molecular hnyav
Melting point / ° C
iav hloov kub
/ ℃
Kub ntawm kev daws / (cal/
Thermal stability / ° C
Acid stability
Solubility / (w / w%) / (20 ℃)
hygroscopicity
solubility
crystallinity
Kev tuav dej noo
tshiab
permeability
viscosity
Txias taw tes txo qis
Thermal stability
Fermentative polysaccharide saccharol

xylitol
Sorbitol
Maltitol
lactitol
Isomaltol
D-mannitol
Mannitol, thiab lwm yam

Kev ua haujlwm monosaccharide

qabzib
levulose
xylos
galactose
mannose

Kev ua haujlwm oligosaccharides

Isomaltolose
lactetose
raffinose
Soybean oligosaccharides
fructooligosaccharide muaj nyob rau hauv cov tshuaj
Lactulose oligosaccharide
Xylo-oligosaccharide
Galactooligosaccharide
isomaltooligosaccharide cov khoom
Alginic acid
Algal polysaccharide
chitosan
glucan

Active disaccharide

Noj fiber ntau
Cov kab mob fungal polysaccharide
chitosan
lentinan
polyglucose
Oxidation kuj
bacteriostasis
Sweetness pib
tsos
Xim thiab luster
aroma
Cov saj.

* Qeb ntawm qab zib cawv

Polysaccharide saccharol

xylitol
Sorbitol

Maltitol
lactitol
Isomaltol
D-mannitol
Mannitol, thiab lwm yam

Kev ua haujlwm monosaccharide

qabzib
levulose
xylos
galactose
mannose

Kev ua haujlwm oligosaccharides

Isomaltolose
lactetose
raffinose
Soybean oligosaccharides
fructooligosaccharide muaj nyob rau hauv cov tshuaj
Lactulose oligosaccharide
Xylo-oligosaccharide
Galactooligosaccharide
isomaltooligosaccharide cov khoom
Alginic acid
Algal polysaccharide
chitosan
glucan

Active disaccharide

Noj fiber ntau
Cov kab mob fungal polysaccharide
chitosan
lentinan
Polyglucose, thiab lwm yam.

* Cov lus ua haujlwm ntawm ntau yam qab zib cawv siv hauv cov zaub mov ci thiab cov khoom noj khoom noj khoom haus (concentration / Pommel degree /%) Order lub rooj ntawm kev tiv thaiv corrosion / anti-oxidation thiab moisturizing zog

Erythritol
Fructose syrup cawv
gluconol
Malt cawv
melitol
xylitol
Mannitol
Sorbitol
Maltitol
Isomaltitol
lactitol
Invert cawv
Oligosaccharide cawv
Rohanitol
zeitol
Qos yaj ywm qab zib cawv
Minitol
Sorghum cawv, thiab lwm yam.

* Cov lus txheeb ze ntawm qab zib, khoom qab zib, khoom qab zib, syrups, qab zib cawv, caramel

"Lub npe qab zib" thiab "tus txheeb ze qab zib"

Sucrose 100
Fructose 114-175
Glucose 74
Galactose 30-60
Maltose 32-60
Mis 12 txog 27
Ntoo 40 ~ 70
Sorbitol 50-70
Maltitol 75~9540
Xylitol 100-140
Mannitol 70
Lactitol 30-40
Saccharin 20000-50000
Sucralose 40000-80000
Sweetener 10000 ~ 20000
Cyclamate 3000-4000
Stevioside 150~20000
Sodium glycyrrhizinate 20000 ~ 25000
Kev tsis sib haum xeeb 200000
Acesulfamil 20000
Dihydrochalcone 30,000 ~ 200000
Fructooligosaccharide 30-60
Soybean oligosaccharides 70
Galactooligosaccharide 20 ~ 40 thiab lwm yam.

Invert syrup:

Sucrose yog ntxiv rau cov kua qaub los yog enzymatic hloov dua siab tshiab (ib qho tshuaj tiv thaiv uas qhib molecular bonds) los tsim cov kua qab zib nrog fructose syrup.

Sucrose yog disaccharide, ib daim ntawv cog lus molecular uas ua ke ib feem ntawm cov piam thaj nrog ib feem fructose.

Txhawm rau ua kom zoo invert syrup, nws yog ib qho tsim nyog yuav tsum tau ua kom haum cov roj zoo thiab cov txheej txheem txheej txheem ntawm kev ruaj ntseg zoo thiab ruaj khov, txheej txheem qauv thiab cov cuab yeej siv thiab cov txheej txheem kev npaj meej.

Cov tuam txhab feem ntau yog sucrose + citric acid + hlau lauj kaub (stainless steel khoom) + dej +1-3h boil thiab pulp; Cov kua txiv hmab txiv ntoo no tsis ruaj khov heev, yog tias qhov ruaj khov zoo yuav tsum tau saib xyuas cov teeb meem hauv qab no:

1.Baume degree tswj ntawm 40 (78-79%)
2.Qhov kub yog tswj ntawm 108 ℃ ~ 110 ℃
3.Tsis pub tshaj 110 ℃
4. Kev hloov pauv tus nqi ntawm 75% (20% rau qabzib phoov + 22% rau siab fructose pob kws phoov)
5.Match sib xyaw syrup rau ntau lub hom phiaj, thaum tov nrog syrup qab zib alcohols ntawm txawv zoo thiab concentration.
Txawm hais tias tus thawj hloov syrup los yog blended syrup qab zib cawv, thiab lwm yam, yuav tsum phim lub porcelain ntaus ntawv thiab nws qhov kub thiab txias ntawm 20 ° C ~ 22 ° C, tus txheeb ze kub ntawm 45% ~ 55% thiab zoo tis thiab tsis tshav ntuj cia 20d ~ 60d fermentation micro-transformation tiav.