葡萄糖漿和麥芽糖漿的區別！
來源：http://www.nttdr.com 日期：2021-01-29 發布人：admin
麥芽糖漿是以優良淀粉為原料，經過液化、糖化、脫色過濾、精致濃縮而成的，以麥芽糖為主要成分產品。
Maltose syrup is made from fine starch through liquefaction, saccharification, decolorization and filtration, and refined concentration, with maltose as the main component.
被廣泛應用于糖果、冷飲制、乳制品、啤酒、果凍、焙烤食品、調味品、酶制劑、方便食品、肉制品等行業。
It is widely used in candy, cold drink, dairy products, beer, jelly, baked food, condiment, enzyme preparation, convenience food, meat products and other industries.
較低的吸潮性和較高的保濕性，溫和適中的甜度，良好的抗結晶性，抗氧化性，適中的粘度，良好的化學穩定性，冰點低等特性，故在糖果、冷飲制品及乳制品行業得到了廣泛的應用.
Low moisture absorption and high moisture retention, moderate sweetness, good anti crystallization, anti-oxidation, moderate viscosity, good chemical stability, low freezing point, so it has been widely used in candy, cold drink products and dairy industry
葡萄糖漿
Glucose syrup
是一種以淀粉為原料在酶或酸的作用產生的一種淀粉糖漿。
It is a kind of starch syrup produced by the action of enzyme or acid with starch as raw material.
組成：主要成份為葡萄糖、麥芽糖、麥芽三糖、麥芽四糖及四糖以上等。 又稱為液體葡萄糖，葡麥糖漿 。又稱右旋糖。一種單糖，含醛基的已糖。
Composition: the main ingredients are glucose, maltose, maltotriose, maltotriose and above. Also known as liquid glucose, glucose syrup. Also known as dextrose. A monosaccharide, hexose, containing an aldehyde group.
在食品中的作用：
Function in food:
一、在糖果中的應用液體葡萄糖具有溫和適中的甜度，良好的抗結晶性，抗氧化性，適中的粘度，良好的化學穩定性，在糖果行業廣泛應用。
1、 The application of liquid glucose in candy has moderate sweetness, good anti crystallinity, anti-oxidation, moderate viscosity and good chemical stability, which is widely used in candy industry.
二、液體葡萄糖粘度較高，應用于水果罐頭、果汁飲料和食用糖漿中可以利用其粘度，提高產品的稠度和可口性。
2、 The viscosity of liquid glucose is high, which can be used in canned fruit, juice drinks and edible syrup to improve the consistency and palatability of products.
三、液體葡萄糖的吸濕性高，用于軟糖、面包、糕點類食品中，可以保持產品的松軟，改善產品的口味及延長保質期。
3、 Liquid glucose has high hygroscopicity. It can be used in soft candy, bread and pastry to keep the product soft, improve the taste and extend the shelf life.
四、液體葡萄糖具有抗結晶、冰點低等優點，用于冷飲生產中，可以改善產品的口感，提高產品的質量。
4、 Liquid glucose has the advantages of anti crystallization and low freezing point. It can be used in the production of cold drinks to improve the taste and quality of products.
以上是關于葡萄糖漿和麥芽糖漿區別的介紹，相信大家都有所了解了，如想了解更多精彩資訊請點擊我們的網站：無水葡萄糖http://www.nttdr.com
The above is about the introduction of the difference between glucose syrup and maltose syrup. I believe you all know about it. For more wonderful information, please click our website: anhydrous glucose http://www.nttdr.com