轉化糖漿

维基百科,自由的百科全书
跳到导航 跳到搜索

轉化糖漿是一種由葡萄糖果糖合成的黃褐色混合物,而上述兩類糖份是通過蔗糖在水中加熱而取得。[1]轉化糖漿的甜度較蔗糖高[2],且可保持較多水份及不易結晶,由於這些特質,轉化糖漿的產品在烘焙作業中備受推崇。[3]

蔗糖的分子結構是屬由兩個單醣組合而成的雙醣,通過加熱含蔗糖的溶液,使蔗糖產生水解反應,進而分解成屬於單醣的果糖和葡萄糖,這種糖漿的旋光度與普通的糖相反,所以稱爲“轉化糖漿”。上述的水解反應通常可藉著添加催化劑而加快,這些催化劑包括蔗糖酶及轉化糖苷水解酶,另使用含有果酸成份的物質如檸檬汁也可加快轉化過程。

参考文献[编辑]

  1. ^ What are the types of sugar?. The Sugar Association. (原始内容存档于March 1, 2009).  已忽略未知参数|df= (帮助)
  2. ^ Making simple syrup is an exercise in chemical reactions. A Word from Carol Kroskey. [May 1, 2006]. (原始内容存档于July 14, 2007). In addition to increased moisture retention ability, converting sucrose to invert syrup has two other interesting results: increased sweetness and better solubility. On a sweetness scale where sucrose is set at 100, invert syrup ranks about 130. 
  3. ^ Schiweck, Hubert; Clarke, Margaret; Pollack, Günter. Sugar. Ullmann’s Encyclopedia of Industrial Chemistry. Weinheim: Wiley-VCH. 2007. doi:10.1002/14356007.a25_345.pub2.