摘要
果葡糖浆在贮藏过程中出现的结晶现象,属于葡萄糖在过饱和溶液中的正常析出,本文综述了果葡糖浆结晶的特点并对延缓结晶的措施进行了简述。
The crystallization phenomenon of fructose syrup during storage is a normal precipition of glucose in supersaturated solution. This review summarizes the characteristics of crystallization,and the measures on delaying crystal is briefly introduced.
出处
《中国食品添加剂》
CAS
北大核心
2013年第S1期181-183,共3页
China Food Additives
关键词
果葡糖浆
结晶
过饱和
fructose syrup
crystal
supersaturated
