Glucose Syrup

Glucose syrup is a starch syrup produced from starch as a raw material in the action of enzymes or acids. The main components are glucose, maltose, maltotriose, maltotetraose and above. Also known as liquid glucose, glucose syrup. Mainly used in candies, canned fruits, fruit drinks, soft candy, bread, pastries, cold drinks, preserved fruits, preserves, jams and cream and other foods to improve the viscosity and palatability of the product, with good anti-crystallinity and antioxidant properties , Preservation and quality.

Process Flow Chart

Process Description

(1) Adjustment of starch milk: adjust the concentration of starch in the starch factory to 17-19Be with water, and adjust the pH value and temperature.

(2) Liquefaction: Transfer the starch milk to the buffer tank, add the appropriate amount of enzyme preparation, and use the ejector to heat and mix to keep warm and liquefy.

(3) Saccharification: lower the temperature of the liquefied liquid to a certain temperature, adjust the pH value, add an appropriate amount of enzyme preparation, and deliver it to the saccharification tank, saccharify to the required maltose content within a specified time, and then kill the enzyme to discharge.

(4) Filtration and decolorization: The glucose syrup passes through the filter to remove protein and other impurities, then add activated carbon at the appropriate temperature to decolorize within a specified time, and then send it to the filter to remove the activated carbon, and the clear liquid is sent to the next process.

(5) Ion exchange: At a certain temperature, the maltose solution enters the cation resin and anion resin exchangers to remove inorganic salts and pigments and other organic impurities to obtain refined filtrate.

(6) Evaporation: The maltose liquid is sent to the evaporator through a precision filter for concentration to achieve the desired product concentration.

(7) Finished product packaging: maltose products are filled and weighed, and packed and stored in the warehouse.