发酵菊芋汁生产果糖糖浆研究

分析了来自不同地区的菊芋成分，干物质含量在23％～26％，菊粉多糖含量为17％～18％（鲜重）。制备菊芋汁中的主要固形物成分是菊粉多糖，游离的还原糖和可溶性蛋白质含量很低，菊芋用于果糖或果糖糖浆生产具有较高的经济价值；通过摇瓶发酵试验确定了利用菊芋汁生产果糖糖浆的工艺，用自动模拟发酵罐进行了生产模拟实验。产品总糖含量为61％，其中果糖95％，葡萄糖5％，通过发酵法生产果糖糖浆总糖得率为90％。

STUDIES OF FRUCTOSE SYRUPS PRODUCTION BY FERMENTING JERUSALEM ARTICHOKE JUICE

Components of Jerusalem artichoke(JA) which came from' different area were analyzed.They contained 23%-26% dry matter. The inulin content was 18%(fresh weight). The majorityof solid componentS of the JA exact jince was inulin. The figures above showed that it is ofhigh econondc value to produce fructose syrups(FS) from JA. A set of prepucing FS processeswas established. Then, FS was produced with automahc model fermentor. The product contained61% total sugar of which fructose and glucose was 95% and 5%, respechvely. The sugarretenhon was 90%.