BayaninMalt Syrup
Malt syrup samfurin sitaci ne samfurin sitaci da aka yi daga albarkatun kasa kamar sitacin masara ta hanyar ruwa, saccharification, tacewa, da maida hankali, tare da maltose a matsayin babban bangarensa. Dangane da abun ciki na maltose, ana iya rarraba shi zuwa M40, M50, M70, da maltose crystalline. Zaƙi ya kai kusan 30% -40% na sucrose, kuma yana da kyakkyawan solubility na ruwa, lipophilicity, acid da juriya na zafi, yana sanya shi yadu a cikin samar da alewa, irin kek, daskararre kayan zaki, da magunguna.
Tsarin samarwa naMalt Syrup
Modern masana'antu samar yafi rungumi daHanyar cikakken-enzyme, wanda ke ba da yanayi mai sauƙi, ƙayyadaddun ƙayyadaddun ƙayyadaddun ƙayyadaddun ƙayyadaddun ƙayyadaddun ƙayyadaddun ƙayyadaddun abubuwa, da ingantattun injiniyoyi da masana'antu idan aka kwatanta da saccharification na malt na gargajiya. Makullin enzyme a cikin tsari shineβ-amylase, wanda hydrolyzes α-1,4 glycosidic bonds daga marasa rage iyakar sitaci kwayoyin don samar da maltose amma ba zai iya hydrolyze α-1,6 glycosidic bonds.
Ci gaban malt syrup an fi mai da hankali ne akan:
- Babban-malt syruptare da m abun ciki ≥80%, wanda ya kasance barga ba tare da crystallization a karkashin al'ada ajiya yanayin.
- Samar da maltose mai tsabta.
A cikin samar da syrup na malt, dole ne a sarrafa matakin liquefaction a hankali, tare da aDE (Dextrose Equivalent) ƙimar da ba ta wuce 10 ba. Koyaya, ƙananan ƙimar DE na iya haifar da haɓaka danko yayin saccharification, rage ingantaccen enzymatic, da mummunan tasiri ga ingancin samfurin ƙarshe.
Kalubale da Haɓakawa na Babban Maɗaukakin Madarancin Tauraro
Hydrolysis na sitaci zuwa sukari ya ƙunshi matakai biyu:liquefaction da saccharification. Hanyoyin al'ada suna amfani da su25% -35% madarar sitaci, yana buƙatar ruwa mai yawa. Tun da kawai ƙaramin yanki na wannan ruwa ana buƙatar don halayen enzymatic, yawancin shi dole ne a ƙafe bayan saccharification, wanda ke haifar da haɓaka.amfani da makamashi da farashin samarwa. Bugu da ƙari, wasu hanyoyin fermentation suna buƙatarmaganin ciwon sukari tare da maida hankali sama da 40%., ƙirƙirar buƙatu don ingantaccen abun ciki mai ƙarfi a cikin saccharified taya.
Ƙara dasitaci madara maida hankalihanya ce mai inganci don rage farashin fitar ruwa. Duk da haka, babban tsarin tattarawa yana haifar da haɓakadanko, rashin cika substrate hydrolysis, da kuma rage enzymatic yadda ya dace. A cikin samar da masana'antu, don samunmalt syruptare da ≥90% maltose abun ciki, sitaci madara taro yawanci sarrafa a10% -20%, bai wuce ba25%. Ya kamata bincike na gaba ya mayar da hankali kan inganta haɓakar hydrolysis na enzymatic a ƙarƙashin yanayi mai mahimmanci don haɓaka yawan aiki da ingantaccen tattalin arziki.
Lonnmeter Kan layi Matsakaicin Mitar inMalt SyrupProduction
Yayin samar da malt syrup, saka idanu na ainihin lokacin tattara ruwa mai saccharified yana da mahimmanci don tabbatar da ingancin samfur. TheLonnmeterMalt SyrupGirman Mitaryana ba da daidaiton sa ido kan madarar sitaci da taro na sukari a lokacinliquefaction da saccharification, cimma:
✅Sa ido kan hankali na ainihi, rage kurakuran samfur na hannu da inganta ingantaccen samarwa.
✅Ikon saccharification ta atomatik, tabbatar da kwanciyar hankali abun ciki na maltose.
✅Haɓaka tsarin ƙawancen iska, rage yawan amfani da makamashi da haɓaka fa'idodin tattalin arziki.
Tare da aikace-aikacen daLonnmeterMitar Maɗaukaki ta Kan layi, masana'antun za su iya cimma mafi daidaisarrafa tsari, ingantasarrafa kansa, ragehalin kaka, kuma tabbatar da ƙariingantaccen kuma barga samarwa.
Lokacin aikawa: Fabrairu-11-2025
