221.9μm。 The improvement of the crystalline technique of fructose was reported. The effect of sucrose ester S-570 and surfactant Span 60 on crystals was studied, and the results show that the CV of crystals can be reduced by 51.5% when adding 100mg/kg Span 60. The optimal glucoamylase is utilized to hydrolyze oligosaccharides in fructose syrup, under the optimal conditions: enzymes/oligosaccharides 600mg/kg and hydrolysis time 20h, pH value 4.0, reaction temperature 55℃, fructose syrup concentration 60%. The optimized cooling-crystallization conditions are as follows, seeds amount 2%, initial supersaturation degree 1.02～1.08, cooling rate before adding ethanol 0.4℃/h, ethanol concentration 0.2, cooling rate after adding ethanol: 0.28℃/h (52～46℃), 0.55℃/h (46～43℃), 0.80℃/h (43～35℃), 0.90℃/h (35～25℃). With the optimized parameters, the final product yield is 56.92%, and the mean size is 221.9μm.