Uhlolojikelele lweI-Malt Syrup
Isiraphu ye-Malt iwumkhiqizo kashukela wesitashi owenziwe ngezinto ezingavuthiwe ezifana nesitashi sombila ngokusebenzisa i-liquefaction, saccharification, filtration, and concentration, ne-maltose njengengxenye yayo eyinhloko. Ngokusekelwe kokuqukethwe kwe-maltose, ingahlukaniswa i-M40, i-M50, i-M70, ne-crystalline maltose. Ubumnandi bayo cishe bungama-30% -40% we-sucrose, futhi inokuncibilika okuhle kakhulu kwamanzi, i-lipophilicity, i-asidi nokumelana nokushisa, okwenza isetshenziswe kabanzi ekukhiqizeni uswidi, amakhekhe, ama-dessert afriziwe, kanye nemithi.
Uhlelo Lokukhiqiza lweI-Malt Syrup
Ukukhiqizwa kwezimboni zanamuhla ikakhulukazi kusebenzisa iindlela ye-enzyme egcwele, ehlinzeka ngezimo zokusabela okuthambile, ukucaciswa okuphezulu, kanye nokwenza lula kwemishini kanye nokuthuthukiswa kwezimboni uma kuqhathaniswa nokukhishwa kwe-malt okujwayelekile kwe-saccharification. I-enzyme eyinhloko kule nquboi-β-amylase, eyenza i-hydrolyzes α-1,4 glycosidic bond kusukela emikhawulweni enganciphisi yama-molecule e-starch ukukhiqiza i-maltose kodwa ayikwazi ukwenza i-hydrolyze i-α-1,6 glycosidic bond.
Ukwakhiwa kwesiraphu ye-malt kugxile kakhulu kulokhu:
- Phezulu-isiraphu ye-maltngokuqukethwe okuqinile ≥80%, ehlala izinzile ngaphandle kwe-crystallization ngaphansi kwezimo ezijwayelekile zokugcina.
- Ukukhiqizwa kwe-maltose ehlanzekile.
Ekukhiqizeni isiraphu ye-malt ephezulu, izinga lokuncibilika kufanele lilawulwe ngokucophelela, ngeDE (Dextrose Equivalent) inani elingadluli ku-10. Kodwa-ke, inani eliphansi le-DE lingaholela ekwandeni kwe-viscosity phakathi ne-saccharification, ukunciphisa ukusebenza kahle kwe-enzymatic, futhi kube nomthelela omubi kwikhwalithi yomkhiqizo wokugcina.
Izinselelo kanye Nokwenziwa Kwe-High-Concentration Starch Milk Hydrolysis
I-hydrolysis yesitashi kuya kushukela ihlanganisa izigaba ezimbili:ukuncibilika kanye nokuhlanjululwa. Ukusetshenziswa kwezinqubo zendabuko25% -35% ubisi lwesitashi, edinga amanzi amaningi. Njengoba ingxenye encane kuphela yala manzi iyadingeka ukuze kusebenze ama-enzymatic, iningi lawo kufanele lihwamuke ngemva kokusaccharification, okuholela ekwandeni.ukusetshenziswa kwamandla kanye nezindleko zokukhiqiza. Ukwengeza, ezinye izinqubo zokuvutshelwa zidingaizixazululo zikashukela ezinokugxila okungaphezu kuka-40%., ukudala isidingo sokuqukethwe okuqinile okuphezulu oketshezini olusaccharified.
Ukwandisa i-isitashi ubisi lokuhlushwakuyindlela ephumelelayo yokunciphisa izindleko zokuhwamuka. Kodwa-ke, amasistimu wokugxila okuphezulu aphumela ekwandenii-viscosity, i-hydrolysis ye-substrate engaphelele, kanye nokunciphisa ukusebenza kahle kwe-enzymatic. Ekukhiqizeni kwezimboni, ukutholaisiraphu ye-maltngokuqukethwe okungu-≥90% kwe-maltose, ukugcwala kobisi lwesitashi kuvame ukulawulwa ku10%-20%, angeqi25%. Ucwaningo lwesikhathi esizayo kufanele lugxile ekwandiseni i-enzymatic hydrolysis ngaphansi kwezimo zokuhlushwa eziphezulu ze-substrate ukuze kuthuthukiswe ukukhiqiza nokusebenza kahle komnotho.
I-Lonnmeter Online Density Meter inI-Malt SyrupUkukhiqiza
Ngesikhathi sokukhiqiza isiraphu ye-malt, ukuqapha ngesikhathi sangempela ukugcwala koketshezi olusaccharified kubalulekile ukuze kuqinisekiswe ikhwalithi yomkhiqizo. II-LonnmeterI-Malt SyrupI-Density Meterinikeza ukuqapha okunembile kobisi lwesitashi kanye nokugxila koketshezi lukashukela ngesikhathiukuncibilika kanye nokuhlanjululwa, ukuzuza:
✅Ukuqapha kokuhlushwa kwesikhathi sangempela, ukunciphisa amaphutha esampula okwenziwa ngesandla kanye nokuthuthukisa ukusebenza kahle kokukhiqiza.
✅Ukulawula indawo yokugcina ye-saccharification ezenzakalelayo, ukuqinisekisa okuqukethwe okuzinzile kwe-maltose.
✅Ukuthuthukisa inqubo yokuhwamuka, ukunciphisa ukusetshenziswa kwamandla kanye nokuthuthukisa izinzuzo zezomnotho.
Ngokusetshenziswa kwe-I-LonnmeterI-Online Density Meter, abakhiqizi bangafinyelela okunembe kakhudlwanaukulawula inqubo, ngconookuzenzakalelayo, nciphisaizindleko, futhi uqinisekise okwengeziweukukhiqiza okusebenzayo nokuzinzile.
Isikhathi sokuthumela: Feb-11-2025
