How to eat maltose, how to eat maltose

How to eat maltose.

Eating method 1: The honey pork ribs made with maltose have a slight pulling effect, which is very delicious.

Eating method 2: Boiled the peach syrup, let it cool and add a little maltose to increase the flavor, which is very delicious.

Eating method 3: The chicken wings have a little fishy smell, which is neutralized by the taste of maltose and produces a unique taste, which is better for the mouth.

Eating method 4: I used to make rock sugar white fungus, but after I had maltose, I wanted to try it. The conclusion is that the maltose may not be boiled directly, and it should be mixed in after it is cold, and it tastes much better.

What does maltose taste like.

The appearance of maltose is golden and clear, viscous, high-quality maltose, and the packaging and sealing are also quite good. The taste is rich and mellow, the nutritional value is extremely high, the maltose is exquisite, and there are no impurities in it.

I tasted it and the taste was extremely silky. It seems to be sticky, but it actually melts in the mouth, sweet and refreshing, and the sweetness jumps up and down in the mouth. The maltose itself is quite textured. Refreshing and sweet, back to basics sweetness!

How to distinguish the good from the bad of maltose.

Good maltose is golden in color, smooth but not slippery when poured, sweet but not greasy, and soft in the mouth. After falling, there will be a brief line of lines, and it will be a few seconds before it merges with the sugar underneath, and it is indeed a very thick texture. Very good.

Maltose recipe.

Eating method 1: pumpkin ginger juice syrup.

1. Wash and chop the pumpkin, add an appropriate amount of water to the pot and cook until it is ripe, remove the slag and retain the juice;

2. Wash and chop the ginger and take 100 grams of juice with a juicer;

3. Add ginger juice and starch syrup to the pumpkin juice and fry until thick.

Eating method 2: boiled red dates with maltose.

1. Put the maltose and red dates into a casserole together, add an appropriate amount of water;

2. Decoction until cooked.

Eating method 3: Ma Xin Lantern Festival.

1. Spread the flour in a steamer with a basket cloth, steam it for about 7 minutes, take it out and let it cool, rub it loose, add sesame paste, sugar, caramel sugar, stir well, and put it in a wooden box for compaction.

2. Put the hemp heart into the bamboo plaque and pour a little water on the hemp heart.

Contraindications for the consumption of maltose.

1. Who can't eat maltose?

Diabetic patients should avoid eating.

2. The applicable population of maltose.

It can be consumed by the general population.

3. Contraindications for the consumption of maltose.

There are no contraindications to consumption.

How to eat maltose:

1. Direct consumption: Directly dip a small amount of maltose to eat.

2. Soak in water to eat: Take an appropriate amount of maltose and put it in warm water, and then simply stir it well before eating.

3. Dishes and desserts: Maltose can be used for simple seasoning and color mixing of dishes and desserts, such as shredded bananas, sweet and sour pork ribs, roast duck, etc.

4. Make sugar paintings, sugar people, etc.: make maltose into syrup, and after a certain amount of processing and shaping, it is made into a variety of shapes.

Maltose preservation method and eating precautions:

1. Because maltose is easy to melt, it needs to be placed in a cool and dry place, and it must be sealed well to avoid contact with air.

2. You can also use plastic wrap to seal it and put it in the refrigerated layer of the refrigerator for low temperature storage.

3. Maltose is a food with high sugar content, so children, the elderly, and the most advanced people should try to eat it as much as possible.

4. Although maltose is delicious, it is not suitable for all people, such as: young children, diabetics, patients with three highs, people who are allergic to sugar, etc.

Five ways to make maltose.

Exercise 1 Materials: Wheat, Glutinous Rice (can be quantified based on how much you make!) )。

Exercise: 1Soak the wheat in water and let it germinate to 3 to 4 cm.

2.Chop the malt.

3.Once the glutinous rice is cooked, mix it with malt.

4.Ferment the mixed glutinous rice for 4 hours, no need to rush.

5.Strain out the juice transformed from the glutinous rice and cook over high heat until sticky.

6.When the maltose solidifies, it turns into an amber lump of sugar. To eat, heat the sugar cubes and stir them with chopsticks.

Exercise 2 ingredients: 1 yam, maltose to taste.

Exercise: 1Peel the yams, cut them into thin slices and spread them on a plate.

2.Sprinkle a small amount of maltose on top of the yams.

3.Place it on the steamer of the rice cooker, cook the rice underneath and steam the yam on top. The rice is cooked, and the yam is steamed.

4.Once the yam is steamed, discard the excess water from the plate and sprinkle with maltose.

Exercise three. Ingredients: 200 grams of white radish, 80 grams of maltose, 5 grams of salt.

Practice; 1.Wash the white radish, peel and shred it and set aside.

2.Take a bowl, add the shredded white radish, salt and maltose from method 1, mix well, and marinate for about 30 minutes. 3.Squeeze the shredded white radish from method 2 dry.

Four practices. Ingredients: 200 grams of whipping cream, 80 grams of sugar, 35 grams of maltose.

Exercise: 1Pour the whipped cream into a small saucepan.

2.Add the sugar.

3.Then pour in the maltose.

4.Then heat over low heat.

5.Bring the cream to a boil.

6.Cook until the spatula is apart and the bottom of the pan is exposed. It is thicker.

7.Then pour into the mold.

8.Demoulding after cooling.

9.It can also be poured into a square mold.

10.Pour it out and it's square.

Five practices. Ingredients: 200 grams of peanut kernels, 200 grams of maltose, 200 grams of sugar, 70 ml of water, 1 egg white, 200 grams of peanut kernels, you can also use some milk powder.

Exercise: 1Roast the peanuts, cool and peel.

2.Pour maltose, white sugar and water into a pot and bring to a boil over low heat until it quickly clumps and hardens when dropped into cold water.

3.When the sugar is almost cooked, send the egg whites to the hard foam.

4.Slowly pour the boiled syrup into the beaten egg whites, continue to beat the egg whites while pouring, until the egg sugar liquid is very viscous and almost impossible to stir, pour in the peanut kernels and continue to stir.

5.Slowly pour the boiled syrup into the beaten egg whites, continue to beat the egg whites while pouring, until the egg sugar liquid is very viscous and almost impossible to stir, pour in the peanut kernels and continue to stir.

6.Cover with plastic wrap, flatten the surface, roll it out, roll it out thinly, take it out and cut it into slices (it is best to flatten it and then take it out and cut it into slices, the time is longer.)

Ingredients: 250g maltose, 100g trehalose, 80g water, 1 egg white, 100g organic milk powder, 50g butter, 300g selected peanut kernels.

1. First of all, the oven is preheated at 135 degrees, and then put the peanuts in and bake for about 25 minutes, in the middle of the time, in order not to let the peanuts bake, take out the baking tray and shake it a few times, so that the peanuts are heated evenly, because the temperature of each oven is a temperature difference, so the first time to do, be patient ** peanut surface color, roast until the peanut surface is a little bursting to indicate that the roast is cooked, then take out the peanuts and let them cool, about 20 minutes later to start peeling.

2. Then peel by hand, as long as the peanuts are cooled, the peeling is still very fast, like in the picture, put the peanut kernels in a baking tray, and then put them back in the oven, keep warm at 80 degrees up and down, and have a regular setting to be normal, you can prepare other materials.

3. Weigh the maltose, water and trehalose respectively and put them in a non-stick pan and boil over high heat until boiling, then turn to low heat and continue to boil.

4. While the maltose is boiling in a pot, put the butter in a small bowl, melt it in hot water and set aside.

5. Use an egg separator to separate the egg whites, then beat them with a whisk until they are first foamed, add salt and sugar, and continue to beat until they are hard to foam and set aside.

6. This step is crucial, this step is successful, nougat will be two-thirds successful, but if this step fails, all the preparations will be in vain, after the previous preparations are done, the syrup is also boiled to 135 degrees, immediately turn off the fire, and then start the whisk, slowly pour the syrup into the egg white, beat well with the whisk, at this time the syrup must not be poured into the bowl wall or the head of the whisk, otherwise the syrup will clump immediately when it is cold, so pour it slowly, after all the pouring, You can pour in the butter and mix it with a whisk at high speed.

7. Start to pour in the organic milk powder quickly, mix well, then take out the peanuts that are kept warm in the oven, and mix well, because the peanuts can't be well blended together when they are cold.

8. Put the nougat on a non-stick baking tray and start shaping, so that it is easy to cut into pieces later, and let it cool at room temperature after it is ready.

9. Then start cutting into pieces, using a household kitchen knife.

10. Wrap the sugar paper and seal it completely.

Maltose syrup can be eaten directly, soaked in water, or made into dishes such as drawn bananas, roast duck, etc. Maltose can be made into maltose syrup and used in the food industry, such as solid food, liquid food, frozen food, colloidal food), etc., mainly used for processing caramel sauce and candy, fruit juice drinks, winemaking, canned food, soybean paste, soy sauce, etc.

Maltose syrup has good fermentability and is also widely used in the manufacture of bread, pastries, and beer.

Maltose syrup has the effect of preventing starch coagulation and aging, and celery can increase the shelf life of jellies, jams and starched cans.

In the field of medicine, because maltose is a reducing disaccharide, it has an aldehyde reaction, so it can also be oxidized to maltolic acid.