Corn syrup dry powder: production factors affecting the […]
Corn syrup dry powder: production factors affecting the quality of corn syrup:
1. The influence of corn syrup raw materials, corn seeds, origin, growth cycle is definitely a key factor.
2. Temperature and time of immersion
As a fermentation practitioner, it should be possible to determine that the temperature and time of impregnation should indirectly affect the quality of corn syrup by affecting the type and number of microorganisms in the corn syrup, and the metabolism of corn syrup by microorganisms is the main factor affecting the quality of the corn syrup.
3. Concentrated process
3.1 Heating and evaporation, the higher the temperature, the darker the color
3.2 Rotary evaporation: Two methods are used to accelerate the evaporation of liquid, one is to evacuate to reduce the boiling point of the liquid. The second is to rotate the material bottle to make a thin liquid film on the inner wall of the bottle to accelerate evaporation. This effect should be similar to point 2: Indirectly affect the quality of corn syrup by affecting the type and quantity of microorganisms in the corn syrup.
4. Quality standards
Corn syrup production enterprises should formulate testing standards for corn syrup ingredients based on the above effects. If deviations in the detection indicators are found, as a responsible supplier, they should immediately contact the fermentation enterprise for a small test to reduce the risk of customers instead of By adding melamine and similar unscrupulous behavior, but if the customer requires an amino acid to be controlled at a certain level, this addition should not be unscrupulous behavior.