Development of a method to produce maltose syrup
1992
Pramote Thongnark | Nuansri Rakariyatham (Thai Plastic and Chemical Co., Ltd., Bangkok (Thailand))
Maltose syrup was produced by incubation a mixture of wheat seedlings (INIA 66) germinated on the 5th day with steamed glutinous rice in a proportion of 1:4 at 50 deg C and pH 4.0 after periods of 1, 3, 5 and 8 hours. The results showed that good quality maltose syrup of industrial standard could be produced after an incubation period of 3 hours. However, the quantity of the product obtained was still lower than it could be. In the next step, suitable ratios of the mixture were determined by incubating wheat seedlings and glutinous rice in the proportions of 1:1, 1:2, 1:3, 1:4, 1:8, 1:20, 1:30, 1:35 and 1:40 at 55 deg C (to avoid any browning reaction) at pH 4.0 for 3 hours. The most suitable ratio of wheat seedlings to glutinous rice was found to be 1:30.
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Эту запись предоставил Kasetsart University