how to make corn syrup-Corn syrup processing technology efficient machine

 The more general term glucose syrup is often used synonymously with corn syrup, since glucose syrup is in the United States most commonly made from corn starch. Technically, glucose syrup is any liquid starch hydrolysate of mono-, di-, and higher-saccharides and can be made from any source of starch; wheat, tapioca and potatoes are the most common other sources

Corn glucose production process deccription :

     The corn glucose production process included : Corn flour milk mixing ; Liquefaction ; Residue separation and drying ; Saccharification ; Decolorization and filtration ;  Ion exchanger; Evaporation .

(1) Corn flour milk mixing: Put the corn flour with water into the mixing tank  , mixing the water with corn flour together by mixer machine .  The mixed corn flour milk is pumped to the jet cooker.

(2) Liquefaction: The flour milk is liquefied by jet cooker with the aid of liquefaction enzyme. Then the material is sent to flash tank and liquefaction column for cooling and liquefaction.

(3) Residue separation and drying: The liquefied material goes to filter press machinery for separating. The residue is sent to bundle dryer machine for dreg drying.

(4) Saccharification: Sending the adjusted liquefied material to saccharification tanks and add enzyme for reaction. After being kept a certain time reaction, the required DE value of the glucose is produced, then sending to the enzyme killer to kill the enzyme.

(5) Decolorization and filtration: Sending the glucose to decolorization tank, add active carbon at proper temperature. After decolorization, send it to the filter to remove the active carbon.

(6) Ion exchanger: Tiny foreign items and bad odor is removed via ion exchanger then we can get high quality glucose.

(7) Evaporation: The glucose is totally cleaned through safety filter machine then sent to evaporator for concentrating to reach the required DS as final product.

     Corn syrup is a food syrup which is made from the starch of maize (called corn in some countries) and contains varying amounts of maltose and higher oligosaccharides, depending on the grade. Corn syrup is used in foods to soften texture, add volume, prevent crystallization of sugar, and enhance flavor. Corn syrup is distinct from high-fructose corn syrup (HFCS), which is manufactured from corn syrup by converting a large proportion of its glucose into fructose using the enzyme D-xylose isomerase, thus producing a sweeter compound due to higher levels of fructose.