This paper reviewed the problem about the viscosity lowness, flavor weak and color light of maltose syrup made from cornstarch, and brought forward a new method for improving its quality.

• 本文介绍了用玉米淀粉替代大米为原料生产饴糖所存在的粘度下降、香味淡以及色泽浅等质量的具体问题,并提出了有效改进的工艺方法。