| 摘要 |
The invention comprises a non-crystallizing starch conversion syrup having from 80 to 90% D.S.B. of the carbohydrate materials yeast fermentable and having a dextrose concentration of less than 45% D.S.R. This syrup may be prepared by microbial enzymic conversion of the product of the malt enzymic conversion of a partially converted starch liquor having a dextrose equivalent below 30. The partially converted starch liquor may be obtained by the acidic conversion of an aqueous starch suspension to a D.E. below 30, preferably 17 to 25, or by conversion of the starch suspension by microbial enzyme(s) to a liquor of 17 to 25 D.E. Alternatively, the starch slurry may be treated directly with the malt enzyme. The malt enzyme conversion is desirably carried to substantial completion, i.e. to a D.E. of 50 to 55, but the microbial enzyme conversion is halted before the dextrose concentration reaches 45% D.S.B. Any known commercial malt amylose, either extracted from the malt and added in aqueous solution or added as ground malt, may be used and examples of microbial enzymes are Rhozyme S and 33, Mylase C and SA (Registered Trade Mark) and Hydrolase. In both enzymatic reactions it is preferred to employ a temperature of 120 DEG to 130 DEG C. and a pH of 3 to 7. The syrups of the invention may be used in the baking, wine, beer and other fermentation industries and in any application where sweeteners are used. |
