糖粉中淀粉类抗结剂的鉴定研究.pdf

甘蔗糖业 2017 年第5 期，2017 年 10 月 Sugarcane and Canesugar No. 5, Oct. 2017 糖粉中（淀粉类）抗结剂的鉴定研究 1 1 1 1,2 2 1* 施译琳 ，黄钰雯 ，黄嘉仪 ，洪昌业 ，农立忠 ，黄立新 1 2 ( 华南理工大学食品科学与工程学院，广东广州510640 ； 广州市华侨糖厂，广东广州510760) 摘 要：糖粉由白砂糖粉碎加工而成，在糕点等烘焙食品中有广泛的应用，但糖粉颗粒细小，易吸潮结 块。本文通过测定糖粉产品的蔗糖、还原糖含量和浊度、电导率等理化指标，观测其水溶及其碘色反应 特性，分离富集抗结剂试样，进行热重曲线、显微观测、红外光谱、X-射线荧光光谱和 X-射线衍射等 多种仪器的比较分析，开展糖粉中的抗结剂的结构及其成分的定性研究，综合结果发现所添加的抗结剂 为玉米原淀粉，建立了一套适用于糖粉中抗结剂的定性检测的体系方法。 关键词：糖粉；抗结剂；淀粉 中图分类号：TS245.1 文献标识码：A 文章编号：1005-9695(2017)05-0024-08 Qualitative Study on Anti-caking Agent in Powdered Sugar (Starch-type) 1 1 1 1,2 2 1 SHI Yi-lin , HUANG Yu-wen , HUANG Jia-yi , HONG Chang-ye , NONG Li-zhong , HUANG Li-xin 1 2 ( College of Food Science and Engineering, South China University of Technology, Guangzhou 510640; Guangzhou Huaqiao Sugar Factory, Guangzhou 510760) Abstract: Processed from the white granulated sugar, the powdered sugar has a wide range of applications in baked food like pastry. However, its particles are small and easier to absorb moisture and to cake. In this paper, the structure and ingredient of the anti-caking agent in the sugar powder are studied from different aspects by analyzing the physical and chemical indexes such as the content of moisture, sucrose and reducing sugar, turbidity and electrical conductivity of the powdered sugar products, observing the water-soluble and iodine reaction characteristics, separating