葡萄糖浆和麦芽糖浆的区别！
来源：http://www.jnjdbc.com 日期：2021-01-29 发布人：admin
麦芽糖浆是以优良淀粉为原料，经过液化、糖化、脱色过滤、精致浓缩而成的，以麦芽糖为主要成分产品。
Maltose syrup is made from fine starch through liquefaction, saccharification, decolorization and filtration, and refined concentration, with maltose as the main component.
被广泛应用于糖果、冷饮制、乳制品、啤酒、果冻、焙烤食品、调味品、酶制剂、方便食品、肉制品等行业。
It is widely used in candy, cold drink, dairy products, beer, jelly, baked food, condiment, enzyme preparation, convenience food, meat products and other industries.
较低的吸潮性和较高的保湿性，温和适中的甜度，良好的抗结晶性，抗氧化性，适中的粘度，良好的化学稳定性，冰点低等特性，故在糖果、冷饮制品及乳制品行业得到了广泛的应用.
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
葡萄糖浆
Glucose syrup
是一种以淀粉为原料在酶或酸的作用产生的一种淀粉糖浆。
It is a kind of starch syrup produced by the action of enzyme or acid with starch as raw material.
组成：主要成份为葡萄糖、麦芽糖、麦芽三糖、麦芽四糖及四糖以上等。 又称为液体葡萄糖，葡麦糖浆 。又称右旋糖。一种单糖，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、在糖果中的应用液体葡萄糖具有温和适中的甜度，良好的抗结晶性，抗氧化性，适中的粘度，良好的化学稳定性，在糖果行业广泛应用。
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、液体葡萄糖粘度较高，应用于水果罐头、果汁饮料和食用糖浆中可以利用其粘度，提高产品的稠度和可口性。
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、液体葡萄糖的吸湿性高，用于软糖、面包、糕点类食品中，可以保持产品的松软，改善产品的口味及延长保质期。
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、液体葡萄糖具有抗结晶、冰点低等优点，用于冷饮生产中，可以改善产品的口感，提高产品的质量。
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.
以上是关于葡萄糖浆和麦芽糖浆区别的介绍，相信大家都有所了解了，如想了解更多精彩资讯请点击我们的网站：无水葡萄糖http://www.jnjdbc.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.jnjdbc.com