The types of starch sugar, characteristics and manufacturing process

Starch sugar with starch as raw material, by acid or enzyme catalytic hydrolysis of the floorboard of the production of sugar to taste, is the main products deep processing of starch. In the United States, starch sugar annual output has reached 1 0 million t, accounting for 60% of the total corn processing, starting from the mid - 1980 - s, the United States national starch sugar consumption has more than sugar. Starch sugar industry in China is still in the early stage of development, since the 1990 s, due to the application of modern biological engineering technology, the increase of the varieties of enzyme preparation by production of starch sugar and improve the quality, make the starch sugar industry gets rapid development, production to an annual rate of 10% growth, but also increasing varieties, formed various sweetness and function of maltodextrin, glucose, maltose, functional sugar and sugar alcohol and so on several big series of starch sugar products.
Raw material is starch sugar starch, any starchy crops, such as corn, rice, tapioca, etc all can be used for production of starch sugar, production is not restricted by region and season. Starch sugar on the palate, functional than sucrose is more able to adapt to the needs of different consumers, and can improve food quality and processing properties, such as isomaltooligosaccharide can proliferate bifidobacterium, prevent caries; Malt syrup, starch syrup in producing candy, candied fruit, replace part of sugar can prevent the "sand return" and "hair Yang" and so on, these are sucrose incomparable. Therefore, starch sugar has the very good development prospect.