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Direct corn sugar making technology
Caramel is an important raw material for the food and pharmaceutical industries. The traditional method for manufacturing caramel is to first process the raw material into starch, then liquefy and saccharification, and finally filter and concentrate to make caramel. The direct production of caramel using corn is based on corn crushed granules, liquefied and saccharified to filter out slag, and finally concentrated to make caramel. The direct production of caramel, simple process, low cost, and the sugar extraction rate from the original 60% to 80%, the resulting sugar dregs wine, 8 kg per 100 kg of wine can be used to feed dairy cows with distiller's milk than the original An increase of 12% is a good project for the development of rural enterprises. The production process is as follows: 1. The comminution corn is washed and dried, broken with a crusher, and the germ and moltings are removed. Then the crushing machine is used to crush it to a fineness of 70 to 80 mesh. If the particles are too large, the filtration rate is fast, but the liquefaction is not. Completely affects the yield and quality. If the particles are too small, the liquefaction efficiency is high, but the filtration rate is slow. Second, adjusting the corn flour: water = 1:1.25, put the water into the slurry tank, so that the water and corn flour full contact, soak 2 hours after adding water to adjust the slurry concentration to 18 to 20 Baume degrees (Baume degree The degree corresponds to the percentage concentration at 17.5, and adjust the PH value 6 to 6.2 with dilute lye, add the prepared (raw material weight) 0.35% calcium chloride, and add a-amylase at 10 units/g corn flour After intensively stirring for 30 minutes, liquefaction was performed. Third, the purpose of liquefaction liquefaction is to make the slurry in the role of a-amylase, cut off the starch chain, decomposed into dextrin and oligosaccharides. The liquefaction is carried out in a liquefaction tank. Inside the tank, there are a temperature indicator and an annular circulatory temperature control device and an agitation device that can both pass through steam heating and cool water. The liquefaction tank is first filled with water. To 1/3 of the tank's volumetric fertilizer, then open the steam valve and when the temperature rises to 92°C, send the slurry (911°C) into the liquefaction tank to liquefy, and keep the steam pressure continuously in the tank (911°C) for continuous liquefaction. Usually about 2 kg/cm2, 500 kg of material takes about 30 minutes to react with iodine solution was dark red, reducing sugar value of 20 to 25 degrees when the liquefaction is completed. Fourth, the saccharification liquefaction need to add malt saccharification. The goal is to further increase the reducing sugar value. First, when the temperature of the liquefaction liquid is reduced to 62°C, the weight of the crushed raw material is 1.5% (dry basis) of malt, and the mixture is stirred uniformly at a temperature of 60% for 3 hours when the reducing sugar value reaches 38 degrees or more. Can stop saccharification. 5. Immediately after filtration saccharification is completed, the temperature is raised to 80°C to terminate saccharification. Then filter press filter, the filtrate needs to be concentrated. Sixth, the best concentration of vacuum concentration tank, the degree of vacuum of 600 ~ 700mm mercury column, the temperature is 60 °C ~ 70 °C, can also be used atmospheric pressure cauldron concentration, to dry matter content of 75 ~ 77%, that is, caramel products. (Xu Feng)