食品科学 ›› 2002, Vol. 23 ›› Issue (8): 142-144.

• 工艺技术 • 上一篇    下一篇

咖啡渣水解制取D-甘露糖中间歇水解和连续水解工艺的比较

 黄广民, 陈伟平   

  1. 海南大学理工学院
  • 出版日期:2002-08-15 发布日期:2011-12-31

 HUANG  Guang-Min, CHEN  Wei-Ping   

  • Online:2002-08-15 Published:2011-12-31

摘要: 本文介绍咖啡渣酸水解制取D-甘露糖工艺中高酸低温间歇水解和低酸高温连续水解工艺对D-甘露糖收率的影响及两种工艺比较。

关键词: 间歇水解, 连续水解, 甘露糖

Abstract: This paper introcduced the effects of the recovery rates of D-mannose from coffeedregs on two technologiesnamely,high acidity-low temperature intermittent hydrolysis and low acidity-high temperature continuous hydrolysis. Theresults showed that the latter was better.

Key words: Intermittent hydrolysis , Continuous hydrolysis , Mannose.