TH42684A - Process for stopping ping Corn and a low-reducing sugar staple made from that. - Google Patents

Abstract

DC60 (05/04/43) The stumping (impregnated) process of corn adjusted pH from approximately 4.2 to approximately 5.5 in between approximately 4 hours after Fresh step water was added approximately 1 hour prior to separation. Steep juice from the corn. Process of watering step with water content Low sugar reducing while still yielding good starch results. The corn stripping (impregnated) process adjusted pH from approximately 4.2 to approximately 5.5 during approximately 4 hours after Fresh step water was added approximately 1 hour prior to separation. Steep juice from the corn. Process of watering step with water content Low sugar reducing while still giving good starch effect.

Claims (8)

1. The process of steeping (steeping) maize for producing corn step juice with sugar content. Low reduction consisting of (a) adding fresh stipe juice. This is from about 1000 to about 2200 parts per million sulfur dioxide to corn. (B) The snapping of corn is more than 10 hours at temperatures from about 118 to about 125. (C) Dewatering of step from corn With a speed of 2 to 4 gallons per corn bushel (d) pH adjustment from approximately 4.2 to approximately 5.5 in between approximately 4 hours after Fresh steam was added approximately 1 hour prior to the separation of the steam from the corn (e). The temperature was from about 118 to about 125 for between 10 and about 40 hours and (f) evaporation of the corn puff juice. 2. Process according to claim 1, pH adjusted at between approximately 8 hours and approximately 16 hours after adding fresh stipe water. 3. Process according to claim 1, in which the stipe water was removed from The pre-pH adjustment process, the pH is adjusted, and the adjusted pH stipe water is returned to the process. 4. Process according to claim 3, pH adjusted at between approximately 8 hours and approximately 16 hours after adding fresh stipe water. 5. Process according to claim 1, in which the corn was stipped. It is well stepping between about 20 hours and about 48 hours. 6. Process according to claim 5, pH adjusted between approximately 8 hours and approximately 16 hours after adding fresh staple water. 7. Process according to claim 5, in which the water is removed from The pre-pH adjustment process, the pH is adjusted, and the adjusted pH stipe water is returned to the process. 8. Process according to claim 7, which adjusted the pH between approximately 8 hours and approximately 16 hours after adding fresh stipe water.