果葡糖浆和葡萄糖浆的区别！
来源：http://www.jnjdbc.com 日期：2021-06-02 发布人：admin
同一种物质，不同地类型之间就是有很多区别的，何况是名字差不多而不属于同一类的物质，那样的差别就会更多。在前面的学习中，我们已经通过果葡糖浆的制作工艺流程和特性有了初步地了解，那么，下面就通过它与葡萄糖浆的区别来做进一步地了解吧。
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、果葡糖浆是由植物淀粉水解和异构化制成的淀粉糖晶，是一种重要的甜味剂。生产果葡糖浆不受地区和季节限制，设备比较简单，投资费用较低。因为它的组成主要是果糖和葡萄糖；故称为“果葡糖浆”。
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".
无色黏稠状液体，常温下流动性好，无臭。果葡糖浆主要由葡糖糖和果糖组成。按果糖含量，果葡糖浆分为三类：一代是果葡糖浆（F42型）含果糖42%；二代是果葡糖浆（F55型）含果糖55%；三代是果葡糖浆（F90型）含果糖90%。果葡糖浆的甜度与果糖含量成正相关，三代果葡糖浆在食品中使用少量即可达到一定的甜度。
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、葡萄糖浆是一种以淀粉为原料在酶或酸的作用产生的一种淀粉糖浆，主要成份为葡萄糖、麦芽糖、麦芽三糖、麦芽四糖及四糖以上等。又称为液体葡萄糖，葡麦糖浆。
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.
又称右旋糖。一种单糖，含醛基的已糖。固体状态为白色结晶，溶于水稍有甜味，有旋光性，其水溶液旋光向右。广泛存在于生物体内，为某些双糖（如蔗糖、麦芽糖等）和多糖（如淀粉、纤维素等）的组成成分。葡萄糖浆由淀粉水解制得，60年代应用微生物酶法生产葡萄糖。这是一项重大革新，比酸水解法有明显的优点。在生产中原料不必精制，不需耐酸、耐压的设备，而且糖液无苦味，产糖率高。食品工业上葡萄糖经异构酶处理后可制造果糖，尤其是含果糖42%的果葡糖浆，其甜度同蔗糖，已成为当前制糖工业的重要产品。
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.
以上就是两种物质在多个方面的区别介绍，不过我们应该主要了解的是，果葡糖浆是淀粉糖晶，是一种甜味剂，葡萄糖浆是一种淀粉糖浆，它们的功能作用是不一样的，所以我们在选择使用的时候，一定要提前了解好它们的功能作用。
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.