Brief Introduction

Function and Feature

Our line is built upon innovation of many patented technologies of our company and foreign technology instead of repetition of traditional method, which is a breakthrough of dry milling and development of syrup manufacture.

Working Principle

1. It uses double -part ejection and liquefaction technology with high temperature liquifying enzyme to separately control the temperature and efficiently deactivate enzyme. The starch is fully liquified and protein is completely degenerated without recovery. DE is controlled within 10-17%，starch yield is increased from 55-60% to 85%.

2. Vacuum flashing is adopted to separate starch and residue at a high temperature. Little starch is left in the residue, the protein is degenerated to a large amount of flocculation. Over 90% of the protein and fat are separated from maltose liquid.

3. Twice reverse flow decoloration technology keeps a long time absorption of protein, fat, ash and organic impurities. It guarantees good color and long shelf period by utmost reducing affection of protein and fat to sugar.

4. Three level Ion Exchange column completely removes ash to increase maltose boiling temperature, reducing color change.

Technical Parameter

After-sale Service