A METHOD FOR PRODUCING HIGHLY SACCHARIFIED SYRUP A METHOD FOR PRODUCING HIGHLY SACCHARIFIED SYRUP

摘要

A method for producing highly saccharified syrup provides for fluidification of starch suspension, neutralization, cooling, fermentative saccharification, inactivation of ferment, purification of syrup and boiling out. Saccharificaton is performed up to hydrolysate glucose equivalent of 70-75 % by ferment with glucoamylase, dosed at an amount of 1.5-2.5 units of activity per 1 g of starch dry substances. The syrup obtained by starch hydrolysis in sequence with ?-amylase and ?-1,6-glucosydase with glucose equivalent of 20-30 % is added to the basic syrup at a ratio of 1:(0.3-0.5) prior to boiling out.