Preparation method of high-temperature-resistant high fructose corn syrup

The invention relates to a preparation method of high-temperature-resistant high fructose corn syrup and relates to the technical field of deep processing of corn. The method specifically comprises the steps of liquefaction, saccharification, decolorization (I), ion exchange (I), evaporation (I), isomerization, decolorization (II), ion exchange (II), evaporation (II), chromatography, blending (I), decolorization (III), ion exchange (III), evaporation (III), blending (II) and the like. According to the method, a boiling temperature of the high fructose corn syrup is greatly improved by adding maltose, and the boiling temperature of the high fructose corn syrup is greatly improved and a Maillard reaction of the high fructose corn syrup is delayed by adding the maltose on the premise of not lowering the content of fructose, so that the industrial requirements of the food industry are greatly met, and the application range of the product is expanded. 本发明的一种耐高温果葡糖浆的制备方法，涉及玉米深加工技术领域，所述的方法具体包括液化、糖化、脱色(一)、离交(一)、蒸发(一)