ʻIkepili oSira Malt
ʻO ka syrup Malt kahi huahana kō starch i hana ʻia mai nā mea maka e like me ka starch kulina ma o ka liquefaction, saccharification, filtration, a me ka concentration, me ka maltose ma ke ʻano he mea nui. Ma muli o ka nui o ka maltose, hiki ke hoʻokaʻawale ʻia i M40, M50, M70, a me ka crystalline maltose. ʻO kona ʻono ma kahi o 30%-40% o ka sucrose, a he solubility maikaʻi loa ia i ka wai, lipophilicity, acid a me ke kūpaʻa wela, e hoʻohana nui ʻia ai i ka hana ʻana i nā candy, nā pastries, nā mea ʻono hau, a me nā lāʻau lapaʻau.
Kaʻina Hana oSira Malt
Hoʻohana nui ka hana ʻoihana hou i keke ʻano hana piha-enzyme, e hāʻawi ana i nā kūlana hopena akahai, ke kikoʻī kiʻekiʻe, a me ka mīkini maʻalahi a me ka ʻoihana i hoʻohālikelike ʻia me ka saccharification malt extract kuʻuna. ʻO ka enzyme koʻikoʻi i ke kaʻina hana ʻo iaβ-amylase, ka mea e hydrolyzes i nā pilina α-1,4 glycosidic mai nā wēlau hōʻemi ʻole o nā molekala starch e hana i ka maltose akā ʻaʻole hiki ke hydrolyze i nā pilina α-1,6 glycosidic.
ʻO ke kūkulu ʻana o ka malt syrup e kālele nui ʻia ana ma:
- Kiʻekiʻe-syrup maltme ka ʻike paʻa ≥80%, ka mea e noho paʻa ana me ka ʻole o ka crystallization ma lalo o nā kūlana mālama maʻamau.
- Ka hana ʻana o ka maltose maʻemaʻe.
I ka hana ʻana i ka syrup malt kiʻekiʻe, pono e kāohi pono ʻia ke kekelē o ka liquefaction, me kahiʻAʻole iʻoi aku ka waiwai DE (Dextrose Equivalent) ma mua o 10Eia nō naʻe, ʻo ka waiwai DE haʻahaʻa hiki ke alakaʻi i ka hoʻonui ʻia o ka viscosity i ka wā o ka saccharification, hoʻemi i ka pono enzymatic, a me ka hopena maikaʻi ʻole i ka maikaʻi o ka huahana hope loa.
Nā Pilikia a me ka Hoʻonui ʻana o ka Hydrolysis Waiū Starch Kiʻekiʻe
ʻO ka hydrolysis o ka starch i ke kō e pili ana i ʻelua mau pae:ka hoʻoheheʻe ʻana a me ka saccharificationHoʻohana nā kaʻina hana kuʻuna25%-35% waiū starch, e koi ana i ka nui o ka wai. ʻOiai he hapa liʻiliʻi wale nō o kēia wai e pono ai no nā hopena enzymatic, pono e hoʻoheheʻe ʻia ka hapa nui ma hope o ka saccharification, e alakaʻi ana i ka hoʻonui ʻiaka hoʻohana ʻana i ka ikehu a me nā kumukūʻai hanaEia kekahi, pono kekahi mau kaʻina hana fermentationnā hopena kō me ka nui ma luna o 40%, e hana ana i kahi koi no ka ʻike paʻa kiʻekiʻe aʻe i loko o nā wai saccharified.
Ke hoʻonui nei i kaka nui o ka waiū starchhe ala kūpono ia e hōʻemi ai i nā kumukūʻai mahu. Eia nō naʻe, ʻo nā ʻōnaehana hoʻonui kiʻekiʻe e hopena i ka hoʻonui ʻiamānoanoa, ka hydrolysis substrate piha ʻole, a me ka hoʻemi ʻana i ka pono enzymatic. I ka hana ʻoihana, e loaʻasyrup maltme ka ʻike maltose ≥90%, hoʻomalu pinepine ʻia ka nui o ka waiū starch ma10%-20%, ʻaʻole e ʻoi aku ma mua o25%Pono nā noiʻi e hiki mai ana e kālele ana i ka hoʻonui ʻana i ka hydrolysis enzymatic ma lalo o nā kūlana kiʻekiʻe o ka substrate e hoʻonui i ka huahana a me ka pono hoʻokele waiwai.
Ka Ana ʻIkepili Loaʻa Pūnaewele Lonnmeter maSira MaltHana ʻana
I ka wā o ka hana ʻana o ka malt syrup, he mea nui ka nānā ʻana i ka nui o ka wai saccharified i ka manawa maoli no ka hōʻoia ʻana i ka maikaʻi o ka huahana.Anakahi LonnSira MaltKa Ana ʻIkepilihāʻawi i ka nānā pono ʻana i ka waiū starch a me ka nui o ke kō i ka wāka hoʻoheheʻe ʻana a me ka saccharification, e hoʻokō ana:
✅Ka nānā ʻana i ka noʻonoʻo manawa maoli, e hōʻemi ana i nā hewa laʻana lima a me ka hoʻomaikaʻi ʻana i ka pono hana.
✅Ka mana hoʻopau saccharification aunoa, e hōʻoiaʻiʻo ana i ka paʻa o ka maltose.
✅Hoʻonui i ke kaʻina hana hoʻoheheʻe, e hōʻemi ana i ka hoʻohana ʻana i ka ikehu a me ka hoʻonui ʻana i nā pono waiwai.
Me ka hoʻohana ʻana oAnakahi LonnKa Ana ʻIkepili Paʻa Pūnaewele, hiki i nā mea hana ke hoʻokō i ka pololei ʻoi aku ka maikaʻikaohi hana, hoʻomaikaʻihana hoʻopaʻa ʻakomi, hoʻēminā kumukūʻai, a hōʻoia i nā mea hou akuhana kūpono a paʻa hoʻi.
Ka manawa hoʻouna: Pepeluali-11-2025
