Corn syrup is used in jam and jelly to prevent the crystallization of granulated sugar. With high malt and good hair property, it is also widely used in bread, cakes and beer. Meanwhile, it is also widely used in candy, beverage, food making, frozen food, condiment and other fields.
To make corn syrup, the germ and husk of the corn are first removed, that is, the corn is processed into corn ballast.
1. Soak: soak the corn ballast for 12-24 hours to make it well watered so as to facilitate grinding.
2. Grinding: Malt and amylase are added at the same time. Malt dosage is 2-5%, and amylase is used according to instructions according to different activity units.
3. Saccharification: The process of saccharification is a heating process. During the heating process, it is necessary to stir intermitently to evenly heat the material until it reaches the boiling point, and the whole process takes about 2 hours.
4. Cooling: The purpose of cooling is to carry out the second saccharification. It should be known that the vitality of malt is limited by temperature.
Five, filtering: filtering of course is to separate the syrup, filtering is in the high temperature, the first to boil the material, and then kill the sand net to separate the syrup, of course, there are filtering equipment, that is more ideal.
Six, boil boil: boil is to evaporate excess water,.
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