Nānā nui oMalt Syrup
ʻO ka malt syrup kahi huahana kōpaʻa starch i hana ʻia mai nā mea maka e like me ka starch kulina ma o ka liquefaction, saccharification, filtration, a me ka noʻonoʻo ʻana, me ka maltose kona mea nui. Ma muli o ka ʻike maltose, hiki ke hoʻokaʻawale ʻia i M40, M50, M70, a me crystalline maltose. ʻO kona ʻono ma kahi o 30% -40% o ka sucrose, a loaʻa iā ia ka solubility wai maikaʻi loa, lipophilicity, acid and heat resistance, e hoʻohana nui ʻia i ka hana ʻana i nā candy, pastries, nā meaʻai maloʻo, a me nā lāʻau lapaʻau.
Hana Hana oMalt Syrup
Hoʻohana nui ka hana ʻoihana hou i kaʻano hana-enzyme piha, e hāʻawi ana i nā kūlana hoʻonā haʻahaʻa, kikoʻī kiʻekiʻe, a me ka mīkini maʻalahi a me ka ʻoihana hoʻohālikelike i ka saccharification malt extract kuʻuna. ʻO ka enzyme nui i ka hanaβ-amilase, ka mea hydrolyzes α-1,4 glycosidic paʻa mai nā hopena hoʻemi ʻole o nā molekala starch e hana i ka maltose akā ʻaʻole hiki ke hoʻoheheʻe i nā paʻa α-1,6 glycosidic.
ʻO ka hoʻomohala ʻana o ka malt syrup ka mea nui i:
- kiʻekiʻe-malt syrupme ka maʻiʻo paʻa ≥80%, e paʻa mau me ka crystallization ma lalo o nā kūlana mālama maʻamau.
- Ka hana ʻana o ka maltose maʻemaʻe.
I ka hana kiʻekiʻe-malt syrup, pono e mālama pono ʻia ke degere o ka liquefaction, me kaʻAʻole ʻoi aku ka nui o ka waiwai DE (Dextrose Equivalent) ma mua o 10. Eia nō naʻe, hiki i ka waiwai DE haʻahaʻa ke alakaʻi i ka hoʻonui ʻana i ka viscosity i ka wā saccharification, hōʻemi i ka hana enzymatic, a me ka hopena maikaʻi ʻole i ka maikaʻi o ka huahana hope.
Nā Paʻakikī a me ka Hoʻonui ʻana i ka waiu waiu maloʻo kiʻekiʻe
ʻO ka hydrolysis o ka starch i ke kō e pili ana i ʻelua mau pae:liquefaction and saccharification. Hoʻohana nā hana kuʻuna25%-35% waiu mākū, e koi ana i ka wai nui. No ka mea he wahi liʻiliʻi wale nō o kēia wai e pono ai no nā hopena enzymatic, pono e hoʻoheheʻe ʻia ka hapa nui ma hope o ka saccharification, e alakaʻi ana i ka hoʻonuihoʻohana ikehu a me nā koina hana. Eia kekahi, pono kekahi mau kaʻina fermentationnā hāʻina kōpaʻa me ka ʻoi aku o 40%., e hana ana i kahi koi no ka ʻike paʻa kiʻekiʻe i loko o nā wai saccharified.
Hoʻonui i kaka nui o ka waiu starchhe ala maikaʻi e hōʻemi ai i nā kumukūʻai evaporation. Eia nō naʻe, hoʻonui nā ʻōnaehana kiʻekiʻeviscosity, hoʻopiha ʻole i ka substrate hydrolysis, a hoʻemi i ka hana enzymatic. Ma ka hana ʻoihana, e loaʻamalt syrupme ≥90% maltose maʻiʻo, hoomaluia ka nui o ka waiu starch ma10%-20%, aole oi aku25%. Pono ka noiʻi e hiki mai ana i ka hoʻonui ʻana i ka hydrolysis enzymatic ma lalo o nā kūlana koʻikoʻi substrate kiʻekiʻe e hoʻonui ai i ka huahana a me ka hoʻokele waiwai.
Lonnmeter Online Density Meter maMalt SyrupHana ʻia
I ka wā o ka hana ʻana i ka malt syrup, ʻo ka nānā ʻana i ka manawa maoli o ka ʻike wai saccharified he mea koʻikoʻi no ka hōʻoia ʻana i ka maikaʻi o ka huahana. ʻO kaLonnmeterMalt SyrupʻAna ʻAiʻahāʻawi i ka nānā pono ʻana i ka waiu starch a me ke kō i ka wāliquefaction and saccharification, hoʻokō:
✅ʻO ka nānā ʻana i ka manawa maoli, e hōʻemi ana i nā hewa sampling manual a me ka hoʻomaikaʻi ʻana i ka pono hana.
✅Ka mana hoʻopau ʻokoʻa saccharification, e hōʻoia ana i ka maltose paʻa.
✅Optimization o ka evaporation kaʻina hana, e hoemi ana i ka ikehu a hoonui i na pono waiwai.
Me ka noi o kaLonnmeterMeka Density Online, hiki i nā mea hana ke hoʻokō pololeikaʻina hana, hoʻomaikaʻimīkini hana, hoemikoina, a hōʻoia hou akuhana pono a paʻa.
Ka manawa hoʻouna: Feb-11-2025
