FIELD: food industry.
SUBSTANCE: invention relates to food and starch industry. Disclosed method comprises adding to initial aqueous solution of maltose with dry substance content of 30.0-80.0 % at temperature of 25-80 °C isopropanol in amount of 50.0-500.0 % of weight of solution and stirring. Cooling to temperature of 2-25 °C, settling and separating formed crystals from liquid fraction. Formed crystals are dried at temperature of 75-85 °C to moisture content of 5-6 %.
EFFECT: method simplifies process of crystallisation, and increases output and purity of crystalline maltose.
1 cl, 2 ex
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