2. The catalytic enzymes are different. Malt syrup and oligosaccharide syrup are produced by using enzyme preparation as biocatalyst. Whether syrup is produced by acid method or enzyme method, the variety, dosage, production conditions and reaction time of acid or enzyme preparation are different in the production process.
3. The sugar composition of syrup is different. The physical and chemical properties of the syrup are different. The sugar composition of syrup not only directly determines the DE value (that is, the content of reducing sugar), but also determines a series of physical and chemical properties of syrup, such as sweetness, viscosity, solubility, boiling temperature, browning reaction, flavor preservation, crystallization resistance, temperature absorption and heat preservation, fermentability and so on.
Sugar is the product of starch hydrolysis. With the deepening of hydrolysis degree. Starch is hydrolyzed into dextrin in the liquefaction process, and then in the saccharification process, from dextrin (G8 and above) to oligosaccharides (G7, G6, G5, G4, G3), maltose (G2) to glucose (G 1), the molecular weight becomes smaller and smaller, the molecular structure becomes simpler and simpler, and the characteristics of sugar components change regularly.
Maltose is a chemical term and belongs to disaccharide (disaccharide). It is a white needle-like crystal. However, the common maltose is not crystallized, and because sucrose is added during cooking, the white maltose turns golden yellow, which increases its color and fragrance. Sugar is prepared by adding water and acid, boiling for a certain period of time and cooling to a suitable temperature. This syrup can be stored for a long time without crystallization.
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