FOOD SCIENCE ›› 1993, Vol. 14 ›› Issue (8): 27-30.
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YU Shu-Juan, CHEN Shi-Xue, Lin-Jin-Bao, WANG Xiao-Xia
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Abstract: irst steep corn powder in dilute sulfite liquor, then produce starch syrup by routine productino procdeure. The results show that this method can increase syrup output by 10% . lower colorindex 7-8 times, and reduce the production cost 10%-15%. The amount of SO2 in corn starch syrup meets the quality specification.
Key words: Starch Syrup Steep
YU Shu-Juan, CHEN Shi-Xue, Lin-Jin-Bao, WANG Xiao-Xia. [J]. FOOD SCIENCE, 1993, 14(8): 27-30.
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