Product quality and hygiene requirements in glucose syrup processing:
Although the original starch has no hygienic requirements, as a pharmaceutical excipient, the oxidized substance should be <0.002%, total aerobic bacteria <1000pc/g, mold <100pc/g. Starch products and starch glucose requires the total number of bacteria <500 and 1500 pc/g, and the total number of bacteria required for maltose and maltose dextrin <3000pc/g. No coliform and pathogenic bacteria is allowed.
Antibacterial and anti-pollution measures of glucose syrup processing:
1. Raw material
Raw materials of glucose syrup processing include starch, enzyme agent, decolorization agent, filter aid agent, acid and alkali, process water, etc. All the related materials should achieve food or drug requirements.
2. Equipment
In the glucose syrup processing, all food contact part should be made of stainless steel, in case that there is unnecessary pollution.
3. Production procedures
(1) Prevent growth of yeast. Most starch glucose is kind of sugar that is easy to breed yeast. For example, in the ion exchange part of glucose syrup processing, residual sugar is not rinsed and due to temporary or long-term production stop of device, sugar liquid storage tank and activated carbon storage tank will breed yeast if the temperature is suitable after use. Fermentation will cause the loss of sugar dry matter, and seriously affect the quality of finished glucose product. Therefore, necessary measures should be taken: soak idle ion exchange columns with regenerant agent and maintain temperature above 80° C. (Usually when temperature is above 80° C , it's not easily to ferment)
(2) Enzyme deactivation. In the glucose syrup manufacturing process, various enzymes will be applied for starch hydrolysis. Some enzymes interfere with each other, therefore former enzyme must be killed before we add the next enzyme. At the same time, when the enzyme act on the substrate excessively, the non-killing enzyme will have the opposite effect, which cause lower purity of end product. Generally, the pH can be adjusted to 4.5 to make enzyme inactivated, and temperature is heated to 80 ° C for 10 minutes to kill the glucoamylase.
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