Traditional Chinese Starch sugar: Recipe, Ingredient Ratios & Step-by-Step Method
In short: Traditional Chinese Starch sugar production technology. This entry documents a recipe & cooking taken from Chinese practical-technology literature, written for small-scale makers and home producers. The text below is the full English translation of the original Chinese workshop notes, covering materials and quantities, the step-by-step sequence, and the practical cautions recorded in the source. Roughly 6586 words of English technical text, translated and preserved without editing. It is intended for experimental and reference use, not for regulated or commercial certification.
Production process and types of starch sugarProduction process There are three types: acid method, enzymatic method, and acid-enzymatic method. Different processes have different sweetness, viscosity, thickening, moisture retention, hygroscopicity, osmotic pressure, color stability, coking, reducing, and fermentation properties. No matter which process is used, it is a complex hydrolysis process. There are three main reactions in the hydrolysis process of starch: first, it is hydrolyzed into glucose; second, it is hydrolyzed into glucose and then recombined into complex sugars such as isomaltose; third, glucose is decomposed to produce 5-hydrocarbonmethylfurfural and acid-propionic acid pigments.1. Acid hydrolysis. There are hydrochloric acid and oxalic acid. Among them, hydrochloric acid has a high ability to hydrolyze starch, but acid hydrolysis lacks specificity and produces complex reactions at the same time. The higher the temperature, the more complex reactions there are. More colored substances are generated, the color is dark, a large amount of acid is used, and a large amount of neutralizing alkali is required, so more ash is produced.2. Enzymatic hydrolysis. It has a high degree of specificity, few by-products, high purity, and light sugar color, thus reducing the purification process and the amount of purification agent. Compared with the acid method, it can convert higher concentrations of solids, improve efficiency, reduce losses, and reduce costs. The resulting mother liquor can also be used, and it is carried out at normal temperature and pressure, and the equipment and processes are relatively simple.3. Acid enzymatic method. The input level is 18~20Bx°, which is twice that of the acid method. It saves costs and shortens the time. The DE value (saccharification rate) …
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