果葡糖漿和葡萄糖漿的區(qū)別！
來源：http://la-lin.cn 日期：2021-06-02 發(fā)布人：admin
同一種物質(zhì)，不同地類型之間就是有很多區(qū)別的，何況是名字差不多而不屬于同一類的物質(zhì)，那樣的差別就會更多。在前面的學(xué)習(xí)中，我們已經(jīng)通過果葡糖漿的制作工藝流程和特性有了初步地了解，那么，下面就通過它與葡萄糖漿的區(qū)別來做進(jìn)一步地了解吧。
There are many differences between different types of the same substance, not to mention the substances with similar names but not belonging to the same category, so there will be more differences. In the previous study, we have a preliminary understanding of the production process and characteristics of fructose syrup. Now, let's make a further understanding through the difference between fructose syrup and glucose syrup.
1、果葡糖漿是由植物淀粉水解和異構(gòu)化制成的淀粉糖晶，是一種重要的甜味劑。生產(chǎn)果葡糖漿不受地區(qū)和季節(jié)限制，設(shè)備比較簡單，投資費(fèi)用較低。因?yàn)樗慕M成主要是果糖和葡萄糖；故稱為“果葡糖漿”。
1. Fructose syrup is an important sweetener, which is made from hydrolysis and isomerization of plant starch. The production of fructose glucose syrup is not limited by region and season. The equipment is simple and the investment cost is low. It is mainly composed of fructose and glucose; So it is called "fructose syrup".
無色黏稠狀液體，常溫下流動性好，無臭。果葡糖漿主要由葡糖糖和果糖組成。按果糖含量，果葡糖漿分為三類：一代是果葡糖漿（F42型）含果糖42%；二代是果葡糖漿（F55型）含果糖55%；三代是果葡糖漿（F90型）含果糖90%。果葡糖漿的甜度與果糖含量成正相關(guān)，三代果葡糖漿在食品中使用少量即可達(dá)到一定的甜度。
Colorless viscous liquid, good fluidity at room temperature, odorless. Fructose syrup is mainly composed of glucose and fructose. According to fructose content, fructose syrup can be divided into three categories: the first generation is fructose syrup (F42 type), which contains 42% fructose; The second generation is fructose syrup (F55 type), which contains 55% fructose; The third generation is fructose syrup (f90 type), which contains 90% fructose. There is a positive correlation between the sweetness of fructose syrup and fructose content. The third generation fructose syrup can reach a certain sweetness by using a small amount in food.
2、葡萄糖漿是一種以淀粉為原料在酶或酸的作用產(chǎn)生的一種淀粉糖漿，主要成份為葡萄糖、麥芽糖、麥芽三糖、麥芽四糖及四糖以上等。又稱為液體葡萄糖，葡麥糖漿。
2. Glucose syrup is a kind of starch syrup produced by the action of enzyme or acid with starch as raw material. Its main components are glucose, maltose, maltotriose, maltotriose and above. Also known as liquid glucose, glucose syrup.
又稱右旋糖。一種單糖，含醛基的已糖。固體狀態(tài)為白色結(jié)晶，溶于水稍有甜味，有旋光性，其水溶液旋光向右。廣泛存在于生物體內(nèi)，為某些雙糖（如蔗糖、麥芽糖等）和多糖（如淀粉、纖維素等）的組成成分。葡萄糖漿由淀粉水解制得，60年代應(yīng)用微生物酶法生產(chǎn)葡萄糖。這是一項(xiàng)重大革新，比酸水解法有明顯的優(yōu)點(diǎn)。在生產(chǎn)中原料不必精制，不需耐酸、耐壓的設(shè)備，而且糖液無苦味，產(chǎn)糖率高。食品工業(yè)上葡萄糖經(jīng)異構(gòu)酶處理后可制造果糖，尤其是含果糖42%的果葡糖漿，其甜度同蔗糖，已成為當(dāng)前制糖工業(yè)的重要產(chǎn)品。
Also known as dextrose. A monosaccharide, hexose, containing an aldehyde group. The solid state is white crystal, soluble in water, slightly sweet, with optical rotation, and the optical rotation of its aqueous solution is to the right. It is a component of some disaccharides (such as sucrose, maltose, etc.) and polysaccharides (such as starch, cellulose, etc.). Glucose syrup is made by hydrolysis of starch. In 1960s, glucose was produced by microbial enzymatic method. This is a great innovation and has obvious advantages over acid hydrolysis. In the production, the raw materials need not be refined, the acid resistant and pressure resistant equipment are not needed, and the sugar liquid has no bitter taste, and the sugar yield is high. In food industry, glucose can be processed by isomerase to produce fructose, especially fructose syrup which contains 42% fructose. Its sweetness is the same as sucrose. It has become an important product in sugar industry.
以上就是兩種物質(zhì)在多個(gè)方面的區(qū)別介紹，不過我們應(yīng)該主要了解的是，果葡糖漿是淀粉糖晶，是一種甜味劑，葡萄糖漿是一種淀粉糖漿，它們的功能作用是不一樣的，所以我們在選擇使用的時(shí)候，一定要提前了解好它們的功能作用。
The above is the difference between the two substances in many aspects. However, we should mainly understand that fructose syrup is starch sugar crystal, a sweetener, and glucose syrup is starch syrup. Their functions are different. Therefore, when we choose to use them, we must understand their functions in advance.
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