得到低聚果糖生产的优化工艺条件。
The optimized process conditions for producing FOS were obtained.
目的：研究低聚果糖对人体肠道菌群的影响。
Objective:To study the effect of fructo-oligosaccharide(FOS)on the intestinal flora.
对采用纳滤技术生产高纯度低聚果糖进行了研究。
The nano filtration technique to produce high - purity fructo oligosaccharide is investigated.
结论低聚果糖能抑制大鼠结肠癌前期病变的形成。
Conclusion The oligofrutose can inhibit the formation of pre-cancer lesion of colon in rats.
在大量实验的基础上对低聚果糖的生产工艺进行优化。
Based on lots of experiments, the production process of FOS was optimized.
低聚果糖具有多种保健功能，广泛应用于多种食品生产中。
Oligo-fructose has many health functions and is widely used in production of many foods.
本发明 的制备方法可以用一步法从蔗糖直接生产高纯度低聚果糖。
The preparation method can use one step method to directly produce the high purified fructo-oligosaccharide from cane sugar.
将此固定化增殖细胞填入填充床反应器中以用于连续化生产低聚果糖 。
In this paper, the continuous L-Alanine production with packed-bed reactor is described.
介绍了功能性饲料添加剂低聚果糖的制备过程、生理学功能及其在饲料中的应用。
The preparation and physiological function of fructo oligosaccharides and its application in feed were introduced.
本文全面研究低聚果糖饼干的配方、生产工艺，探讨饼干类型、低聚果糖添加量。
This paper discussed the formulas and productive technology of oligo-fructose biscuits. Biscuit types and supplementary oligo-fructose levels were studied.
本发明公开了一种低聚果糖马来酸酯，该产品通过马来酸酐对低 聚果糖进行酯化反应而成。
The invention discloses a fructo-oligose maleic acid ester which is formed by the method that maleic anhydride is used for carrying out esterification reaction on fructo-oligose.
论述了具有膳食纤维和低聚果糖特性的菊粉的主要生理功能，以及菊粉在食品工业中的应用。
Inulin has diet fiber and oligosaccharide characteristic. Its main physiological properties and application in food processing is also discussed.
该产品在酸奶制作的基础上，添加低聚果糖、膳食纤维等配料并调酸，经杀菌、冷却成成品。
The result showed the final produce which was made by adding FOS, dietary fiber and other substance into yoghurt had certain market value.
结果表明，生产苏打饼干时，添加 15％低聚果糖，可达到饼干的基本要求，取得满意的效果。
The results showed that 15% of supplementary oligo-fructose could result in satisfactory soda biscuits.
本发明涉及一种高纯度低聚果糖的制备方法，尤其涉及一种用固定化酶来制备高纯度低聚果糖的方法。
The invention relates to a preparation method of high purified fructo-oligosaccharide, in particular to a method for preparing the high purified fructo-oligosaccharide by using immobilized enzyme.
由EDTA铁钠、葡萄糖酸锌、海藻粉、沙棘黄、低聚果糖浆配方，经称量、混合、溶解制成口服液。
The health food is obtained by weighting, mixing and dissolving the EDTA iron sodium, zinc gluconate, seaweed meal, seabuckthorn, fructo-oligosaccharide.
本文对高纯度低聚果糖生理特性和安全性作了简要阐述，尤其是对低聚果糖的生产及应用方面作了详细的介绍。
This article introduces physiological characteristic, security of high purified fructo - oligosaccharide, especially production and application of Fructo - oligosaccharide in details.
本发明所述益生元具有比P型低聚果糖更为突出的益生元功 效，可以起到意想不到的健齿、清新口气的效果。
The Prebiotics of the invention has Prebiotics efficacy which is more prominent than the P-typed fructo-oligosaccharides, thus performing the unexpected effect of dental care and breath-freshening.
低聚果糖具有许多有益的保健功效，为了某些特定人群的使用，需将含量55 %的低聚果糖纯化。综述了低聚果糖的纯化方法。
FOS has a lot of benefits. For a few specific people, 55% FOS must be purified. This article summaries purification methods of FOS.
方法：以磷酸化的PVA 海藻酸钙为载体包埋黑曲霉细胞，与固定化的葡萄糖异构酶协同反应，以蔗糖为原料转化生产低聚果糖。
Methods: Aspergillus niger cells entrapped by modified phosphorylated polyvinyl alcohol(PVA) alginate gel co react with immobilized glucose isomerase to transfer sucrose to FOS.
低聚果糖作为一种新型的功能性食品添加剂，广泛应用于食品、保健品、药品中，被誉为集营养、保健、疗效于一体的健康新糖源。
Being a new functional food additive, Fructooligosaccharides is widely used in food and drug, it is regarded as a new healthy sugar with nutrition, health care and curative effect.
调查了42个消费者显示，含有菊粉和低聚果糖的谷物棒的接受度评分为6.6，而传统的含有氢化油脂的谷物棒接受度评分为7.4。
When tested by 42 consumers, the inulin-oligofructose-containing bar had an acceptability score of 6.6 compared to 7.4 for the traditional bar, flavoured with the fatty fixative agent.
重点对低聚异麦芽糖、低聚果糖、低聚麦芽糖和低聚木糖等几种典型的功能性低聚糖结构及应用进行了分析，并概括介绍了功能性低聚糖在食品、饲料、农药等领域的应用。
This paper was focused on analysis of the structure and application of several typical functional oligosaccharides, such as oligo-isomaltose, oligo-fructose, oligo-maltose, oligo-xylose, and so on.
低聚乳果糖是一种功能性低聚糖，具有优良理化性质和生理功效，开发利用低聚乳果糖对改善人们的膳食结构、提高人们的健康水平具有重要的意义。
As a functional oligosaccharide, Lactosucrose has good physicochemical properties and physiological function, which improves the structure of diet and the level of health of people.
低聚乳果糖是一种功能性低聚糖，具有优良理化性质和生理功效，开发利用低聚乳果糖对改善人们的膳食结构、提高人们的健康水平具有重要的意义。
As a functional oligosaccharide, Lactosucrose has good physicochemical properties and physiological function, which improves the structure of diet and the level of health of people.
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