How to make maltose syrup?
2018-03-16 / FAQ
Maltose syrup production usually maked by broken rice, millet or potato as raw materials, maltose content in caramel is 30~40%. maltose syrup is golden brown, moderate sweetness, also has a unique flavor, is China's one of the most widely used starch syrup in food processing. Because of the wide application of enzyme and its technology unceasing development, the variety of maltose syrup is further changed and riched. Such as in 20 liquefied liquid glucose values, if join the aspergillus oryzae saccharification, the maltose content in the syrup can improve to 50%. And maltose syrup thermal stability is better than glucose syrup, maltose syrup after heating is not easy to changed color, also good flavor, and non-stick teeth. Following is the production process of how to make maltose syrup:
How to make maltose syrup
Mixing tank
Saccharifying tank
Ion exchange system
How to make maltose syrup
1. Mixing and liquefaction process: Corn flour mixing with water, the PH value adjust to 5.0-6.0, then add high temperature liquifying enzyme, into the jet cooker by the pulverized pump, the temperature after jet process is controlled at 100--110℃, and keep temperature about 60 minutes. Then make second inject process to make the liquid temperature reache to 120-125℃, after 5min, the flash evaporation reduces the temperature to about 96℃ and keeps the temperature for 2 hours. Remove the cooked protein and remove fat.
Mixing tank
2. Saccharification process: Make saccharification process with saccharification enzyme when the liquid temperature is 58-60℃, cost 24-48 hours, when the DE value reached the required can be transferred to next production process.
3. Decolorization process: This process mainly equipment is plate frame filter press, for remove the fat protein and pigment from the syrup liquid.
3. Decolorization process: This process mainly equipment is plate frame filter press, for remove the fat protein and pigment from the syrup liquid.
Saccharifying tank
4. Filtration: After decolorization, syrup liquid get into filtration system, and the soluble protein was removed to reduce the protein content in the syrup liquid.
5. Ion exchange system: Before the exchange, firstly adjust the temperature and the PH value, then the syrup liquid is pumped into the ion exchange system to remove the salt and ash.
5. Ion exchange system: Before the exchange, firstly adjust the temperature and the PH value, then the syrup liquid is pumped into the ion exchange system to remove the salt and ash.
Ion exchange system
6. Concentration or evaporation process: After processed by ion exchange system, the syrup is heated and evaporated under vacuum conditions, so that the maltose syrup concentration reaches the request value. Then can be storage or packing to shipped.
Make maltose syrup equipment 3D photo
Doing maltose syrup production technology with features as below: matures technology, high efficient and lower cost than traditional maltose syrup production wat, shorter construction time than others.
