Fruit and Portuguese syrup production process
Fruit syrup, also known as High Fructus Syrup or isomerism syrup, is the isomerization of glucose isomerase through the isomerization of glucose isomerase obtained by enzymatic saccharification of starch, and some of the glucose isomerization forms fructose. A mixed sugar syrup consisting of glucose and fructose, so it is called fructose syrup. F55 fructose syrup is a newly developed natural sweetener with strong market demand. Therefore, the quality control of each node in the F55 fruit and glucose syrup production process is the research direction of each equipment manufacturer.
Starch is the main raw material for the production of fructose syrup. The production process of fructose syrup includes steps such as liquefaction, saccharification, and isomerization of starch. Starch is considered to be the most significant breakthrough in modern sugar industry technology in the production of glucose reisomerization into fructose by enzymatic method and the production of glucose syrup.
The transparent color of fruit syrup, the concentration of insoluble particles, and the total number of colonies are all important indicators of control in the inspection of finished products. The use of suitable syrup filters has played a crucial role in this production process.
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Fruit syrup, also known as High Fructus Syrup or isomerism syrup, is the isomerization of glucose isomerase through the isomerization of gluc...