| 摘要 |
Dextrose solutions are made by the enzymatic hydrolysis of starch, by partially hydrolysing an aqueous starch suspension with alpha amylase, completing the hydrolysis by the action of amyloglucosidase and the filtering of the hydrolysed product, wherein the viscosity of the partial hydrolysate measured at 80 DEG C. and 25% by weight solid is reduced to less than 1000 centipoises and the solution is heated, prior to conversion with amyloglucosidase, to 90 DEG -100 DEG C. for a time sufficient to liquefy substantially all the starch, and the resulting liquid is heated to at least 125 DEG C., preferably 140 DEG to 180 DEG C., the temperature and time at 125 DEG C. or greater being limited to avoid excessive colour development of the final dextrose solution, especially to less than 30 minutes. Examples and a comparative example are given.
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