The products is made from corn starch by enzyme treatment following the process of hydrolysis,purification and concentration .It's a special syrup, can replace adjuvant or part of malt in the beer.
Technical Specification
1.Sense index
| Items |
Index |
| Appearance |
Viscous liquid, no impurities |
| Color |
Colorless or yellowish, Light transparent |
| Smell and Odour |
mild sweet, no off taste |
2.Physical and Chemical Index
| Items |
Index |
| A |
B |
| Dry Solids /% |
>=75 |
>=65 |
| PH |
4.5~6.0 |
|
| DE/% |
>=40 |
|
| a-Amino nitrogen(12°p)/mg/L |
150~200 |
/ |
| Total nitrogen (12°p)/mg/L |
600~800 |
/ |
| Dextrose/% |
<=10 |
|
| Maltose/% |
>=55 |
>=50 |
| Maltotriose/% |
<=20 |
<=23 |
| Crude fat/% |
<=0.5 |
|
| Remark:The physical and chemical index of type C is meets to the standard of isomaltooligasaccharide (IMO). |
3.Hygiene Index: Meet GB 15203(see the followingsheet)
| Items |
Index |
| Total Arsenic (as As) /mg/kg |
<=1.0 |
| Lead (as Pb) /mg/kg |
<=0.5 |
| Copper(as Cu) /mg/kg |
<=5.0 |
| SO2 /g/kg |
<=0.2 |
| Total count plate /cfu/g |
<=3000 |
| E.coil /MPN/100g |
<=30 |
| Pathogenic bacteria |
Negative |
Characteristics and Applications
1. Syrup for beer A type, can shorten fermentation duration,provide better beer taste,can replcae adjuvant or part of malt due its high maltose content.
2. Syrup for beer B type,have suitable fermentation sugar,can replace adjuvant to lower the production cost and improve produce environment.
3. Syrup for beer C type, contains high IMO content,which can make beer have the physiological function of bifidobacterium.
