At present, the relatively advanced control technology and catalytic enzyme with good performance in China, the glucose content in the saccharification solution under production conditions is about 96.5%. About 3% of polysaccharide in saccharification liquid cannot be hydrolyzed. The polysaccharide components enter the following processes with the saccharification liquid.

With the purification of crystallization process, the polysaccharide in the middle is enriched in the crystallization mother liquor. When the polysaccharide reaches the certain concentration, it will not have the value of industrial production of crystalline glucose.

At present, the DX value of the discharged glucose solution controlled by the domestic crystal glucose mother liquor (the percentage of dry matter content of glucose in the total dry matter in the sugar solution, referred to as DX value) is within the range of 70-75%. If calculated according to the data that the glucose content in the efflux mother liquor is 72% and the saccharification DX value in the glucose production is 96%, the total amount of dry basis of the total efflux mother liquor accounts for 14% of the total output of glucose. The average level of control in China is far below that, it is generally controlled at 20-25%. Therefore, the quantity of discharged mother liquor can be imagined.

Crystalline glucose mother liquor is the by-product of glucose production. It has undergone liquefaction, saccharification, evaporation, crystallization, separation and other processes. In the production process, especially in the storage process of crystalline glucose mother liquor, it is inevitably affected by microorganisms in the environment, resulting in the presence of microorganisms in the crystallization mother liquor, and its indicators will be far higher than the indicators of using starch to produce fructose syrup.

At the same time, considering the bacteriostatic effect of sodium metabisulfite, it is considered to add the high dose of sodium metabisulfite in the isomerization process in the production of fructose syrup from crystal glucose mother liquor to inhibit the production of microorganisms and prevent the infection of isomerase.

The life of enzyme activity is closely related to temperature control, pH control and impurities in materials during the production process.

After the purified glucose mother liquor is added with the above two excipients, the pH can be adjusted. According to the isomerase reaction conditions, pH is between 7.5 and 7.8. The food grade sodium carbonate is used for adjustment. When the pH is measured after stirring evenly, it will enter into the heating process of the material after it is qualified. Some enterprises use sodium hydroxide for pH adjustment in the production process, but in the production process of using crystal glucose mother liquor, the pH of isomeric effluent decreases rapidly after using sodium hydroxide for adjustment, it is generally around 7.2. It is quite different from the requirement of enzyme pH.

Here, food-grade sodium carbonate is used for adjustment, which can play the role of pH buffer to the certain extent, stabilize the pH of syrup to the certain extent, ensure the acid-base environment of isomerase, improve the catalytic effect of reaction, and effectively guarantee the service life of isomerase.

Heterogeneous control temperature conditions and related equipment. In actual production, the temperature control range is generally 55-60℃.

Isomerase is sensitive to ambient temperature conditions, and its activity life is closely related to temperature control. The higher the temperature is, the faster the enzyme activity decreases. At above 62 ℃, the isomerase will soon be inactivated, and this inactivation is irreversible.