There are three main varieties of caramel production: acid saccharification method, maltose saccharification method and caramel powder (powdered caramel). Raw materials for maltosaccharification method: The main components of maltose are maltose and dextrin, which are generated by saccharification of starch. Therefore, any raw material containing starch can be used as maltose. Japan used to use rice, but later due to the high price of rice raw materials, most of them switched to potato starch, potato starch and corn starch as raw materials for the production of maltose. Saccharifying agent: Barley malt has been used as saccharifying agent in the past, mainly taking advantage of the large amounts of alpha and beta amylase present in barley malt. α-amylase is also called liquefying amylase, and β-amylase is also called glycating amylase. According to Japanese reports, β-amylase in bran and β-amylase in defatted soybeans have been used in the production of maltose. Used in caramel production. Starch milk preparation: Add water to starch and neutralize it with Ca(OH)2. The dosage is about 0.02 to 0.08 of starch. The optimal pH is required to be 6.0 to 6.5. Add alpha-amylase and mix well. Liquefaction reaction: It depends on the type of starch. For example, if potato or potato starch is used as raw material, it is usually liquefied at 85°C and finally heated to 120°C. Corn starch adopts a two-stage liquefaction method, that is, α-amylase is added in two times. Saccharification reaction: After liquefaction, the temperature is lowered to about 60°C, and β-amylase is added to maintain the product temperature at 55°C for 4 hours for saccharification. Filtration: After saccharification is completed, the saccharified mash is filtered to remove residues to obtain clarified sugar liquid. Decolorization: Sugar liquid is decolorized with activated carbon, and large factories use carbon columns for decolorization. Ionization: In order to purify the sugar liquid, it must pass through a combination of positive and negative ion exchange resins. Decolorization: In order to obtain maltose with high whiteness, it is decolorized again. Concentration: When concentrating the sugar solution, maintain a vacuum of 680 mm of mercury to prevent the color from deepening. According to the specifications of different malt sugars, the sugar liquid is concentrated to 75-85% solid content, which is the finished malt sugar. The powdered maltose is made by spray drying method to dry the maltose maltose. The process equipment is generally the same as that of milk powder spray drying. In the acid saccharification method, the starch milk is adjusted to pH 2 with hydrochloric acid, kept at 120°C for 20 minutes in a stainless steel reaction tank, and then Na2CO3 solution is added to adjust the pH to 4.5. The rest of the process is the same as maltose production.