What is starch syrup made of ?
2018-07-24 / FAQ
Starch syrup refers to an incomplete hydrolysis product of starch. It is a colorless, transparent, viscous liquid. The storage property is good, no crystals are precipitated, and the sugar component is glucose, oligosaccharide, dextrin and the like. The content ratio of each component differs depending on the degree of hydrolysis and the difference in production process. Can be divided into high, medium and low conversion syrup.
Starch syrup products
Starch syrup is a viscous liquid processed by starch hydrolysis and decolorization. It has a soft sweet taste and is easily absorbed by the human body. Different enzymes can be used to produce different types of starch syrup, including glucose syrup, fructose syrup and maltose syrup.
The starch water bath is heated and continuously stirred to gradually gelatinize the starch slurry. After the gelatinization is completed, the α-amylase is continuously stirred at 70-80 ° C to liquefy it, and the enzyme is filtered. The filtrate is cooled and the saccharification enzyme is heated at 60-65 ° C. Saccharification. The mixed juice formed is mainly maltose, and a mixture of other monosaccharides and oligosaccharides such as glucose, oligosaccharides and dextrin. This is the brief introduction of starch syrup production principle. You can click corn syrup production process to learn more details of the syrup production process.
Corn syrup production process
By the way, although the most widely used starch for starch syrup production is corn starch, many other kinds of starch also suitable for syrup production, you can select as your area condition. Potato, sweet potato, cassava, wheat, etc., these starch contain raw grains also can be used for starch syrup production.
Starch syrup products
The starch water bath is heated and continuously stirred to gradually gelatinize the starch slurry. After the gelatinization is completed, the α-amylase is continuously stirred at 70-80 ° C to liquefy it, and the enzyme is filtered. The filtrate is cooled and the saccharification enzyme is heated at 60-65 ° C. Saccharification. The mixed juice formed is mainly maltose, and a mixture of other monosaccharides and oligosaccharides such as glucose, oligosaccharides and dextrin. This is the brief introduction of starch syrup production principle. You can click corn syrup production process to learn more details of the syrup production process.
Corn syrup production process
