What is maltose made of?What is maltose made of?

Traditional maltose is made from wheat and glutinous rice, and the ratio of -type and -type maltose in an aqueous solution is 42:58, containing a molecule of crystallized water-type maltose, the molecular formula is -C12H22O11·H2O, if the crystallized water.

Removed, the -type maltose will be converted to the -type maltose, so it is not easy to obtain anhydrous-type maltose. Commercially available crystalline maltose is mainly aqueous-type maltose, of which 5%-10% has been converted to -type maltose.

In nature, maltose is mainly found in sprouted grains, especially malt, hence the name. Under the action of starch invertase, the starch undergoes a hydrolysis reaction to produce maltose, which then undergoes a hydrolysis reaction to produce two molecules of glucose.

Do you know how maltose is made.

There are two types of ingredients used to make maltose:

One is imported tapioca flour, and the maltose produced is also more watery malt (water malt is the so-called maltose without malt).

This kind of maltose made from tapioca flour is transparent, made by a quick method, and is usually used in food factories for biscuits and confectionery.

One is the traditional pure maltose.

The process of making traditional pure maltose is more time-consuming, and the steps are as follows:

1. Cultivated malt:

If the seeds are placed indoors at about 20 degrees Celsius, the seeds will germinate in about a day, and they can be used after 6 to 7 days.

2. Put the Maier into a meat grinder-like tool and twist it, leaving the juice behind, and don't leave the residue behind.

3. Steamed glutinous rice.

4. Mix the wort with the steamed glutinous rice and heat it for about four hours.

Introduction to maltose knowledge: Maltose is a sugar food made by fermentation of grains such as rice, barley, millet or maize. The sweetness is not large, and it can increase the color and aroma of the dishes, and it is produced all over the country.

There are two kinds of soft and hard, the soft one is a yellow-brown thick liquid, the viscosity is very large, called glue;The hard gummy is stirred, mixed with air and solidified, and it is a porous yellow-white sugar cake, called white starch candy. Medicinal use is better than gelatin. Maltose is a disaccharide, white needle-like crystal, soluble in water.

Sweet but not as good as sucrose, it has the effect of strengthening the spleen and stomach, moistening the lungs and relieving cough, and is a food suitable for all ages.

Maltose nutritional analysis: maltose moistens the lungs, produces jin and relieves dryness;It can be used for qi deficiency and fatigue, deficiency and cold, abdominal pain, lung deficiency, chronic cough and wheezing.

Maltose Supplement Information: Maltose (Malt

Sugar) is a member of the grass family barley (hordeum

vulgare

l.During germination, amylase breaks down the stored starch to produce a disaccharide. It is the main sugar raw material in sweet food.

The first commercial maltose on the market, also known as "caramel". Maltose, not alone, is a mixture of maltose, glucose, and dextrin.

Maltose is suitable for people: the general population can eat, diabetics should not eat.

Therapeutic effect of maltose: maltose is sweet in taste and slightly warm in nature;

It has the effect of strengthening the spleen and stomach, moistening the lungs and relieving cough;

It can be used for qi deficiency and fatigue, deficiency and cold, abdominal pain, lung deficiency, chronic cough and wheezing.

Maltose practice guide: how to prepare maltose:

1.Heat the starch with water to form a paste and cool to 60 degrees;

2.Add malt (containing glycosylated alcohols) and keep at this temperature for about 1 hour;

3.Then boil and serve.

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.)

Maltose is made from glutinous rice with barley malt in the following ways:

Ingredients Tools: 200 grams of wheat, 1000 grams of glutinous rice, a little cooked glutinous rice flour, a food processor, a rice cooker, chopsticks.

1. Start by planting wheat, here is 200 grams of wheat, add water and soak for 24 hours, the current temperature is not high, and there is no need to change the water.

2. After soaking, start to sprout wheat seedlings, pick out the bad wheat, and spread the rest evenly next to the sieve of draining, and then remember to water it three times a day to water it completely.

3. Remember to cover with a damp cloth to maintain humidity, and the next day we will take a look, the wheat has sprouted.

4. On the fifth day, the malt is about four centimeters long, and a small green tip has grown, which is okay at this time, and there is no need to grow any longer.

5. Take out the wheat sprouts by rooting and wash them several times, pick out the wheat that has not sprouted and throw it away, the temperature is still relatively high when I do it, so it grows very fast, and it will be slower if the temperature is low now.

6. After washing, use a food processor to break it, or you can cut it with a knife, it's all the same, and the broken malt is put aside for later use.

7. Then prepare 1000 grams of glutinous rice, add water to soak for two hours in advance, and drain the glutinous rice after the bubble ruler key is oaked.

8. Pour it directly into the rice cooker and add water to cook the glutinous rice, the glutinous rice after cooking is very soft and rotten, pour it out first to cool down, stir it to cool down faster, and the temperature will drop to about 60 degrees.

9. At this time, pour the malt in, continue to stir evenly, and after a while, you will find that there is water in the glutinous rice, and it is very easy to mix evenly.

10. Then pour it back into the rice cooker, press the keep warm button to ferment for 6 hours, and the oven and sit in warm water at about 60 degrees to keep the water to keep it warm and ferment.

11. After fermentation, let's take a look again, there is already a lot of juice in the glutinous rice.

12. Prepare a draining bag, first put all the glutinous rice in, and then squeeze out the water inside, and don't want the remaining residue.

13. Just filter the juice and start boiling the sugar.

14. First boil over high heat, then turn to medium heat to heat, and after 40 minutes, you can boil until there is a little stickiness, and you have to continue to boil.

15. At this time, you must keep stirring the bottom of the pot, otherwise it will be easy to paste the pot, and it will be boiled until it is thick, about 1 hour later.

16. It is in this very thick state, the pot has completely swollen bubbles, and it is boiled when the shovel is lifted in an inverted triangle and slowly dripped.

17. You can also use chopsticks to dip a little in cold water, and turn off the heat if it can become hard and crispy.

18. Pour out the sugar first, this time is the maltose syrup we usually use the most, and if you make sugar cubes, you need to cool it down a little, and you can use chopsticks to stir it to help cool down.

19. You can get started after the temperature of your hands is not hot, pull back and forth with both hands, this step is a physical work, generally in about 30 minutes, you can pull out a very white color and beautiful texture, I have no strength after 10 minutes.

20. The color is not very white, but the sugar has become hard and non-sticky, so I directly knocked it into small pieces with a knife. Finally, sprinkle some cooked glutinous rice flour and our handmade maltose is ready.

Traditional maltose is made from wheat and glutinous rice, which is sweet, tasty and nutritious.

Maltose can be prepared into maltose syrup, which has a wide range of uses and is used in various fields of the food industry, such as solid food, liquid food, frozen food, colloidal food (if jelly), etc. It is mainly used for processing caramel sauce, candy, fruit juice drinks, liquor, canned food, soybean paste, and soy sauce.

Application of maltose:

Maltose has a wide range of uses and is used in various fields of the food industry, such as solid food, liquid food, frozen food, colloidal food (if jelly), etc. Maltose syrup is not only a sweetener in food, but also an additive, preservative, and humectant. Maltose syrup contains a large amount of dextrin, which has good resistance to crystallization and does not precipitate crystals in frozen foods.

It also has the effect of preventing the crystallization of other sugars, so that the crystallization of sucrose can be prevented during the production of jams and jellies, and the shelf life of food can be extended. Maltose syrup has good fermentability, so it is also widely used in the manufacture of bread, pastries, and beer. Maltose syrup has the effect of preventing starch coagulation and aging, which can increase the shelf life of jellies, jams and starched cans.

Maltose syrup has low sweetness, low hygroscopicity, high moisturizing properties, and maltose with a molecule of crystalline water is very stable, which increases the moisturizing properties of food. Adding maltose syrup to pastries can make pastries fresh and delicious, but when maltose absorbs 6%-12% of water, it will no longer absorb water and will not release water, which makes food inhibited dehydration and prevents food aging.

Material. Wheat, glutinous rice (you can ration it according to how much you make!) Practice. 1. Soak the wheat in water and let it germinate to 3 to 4 cm.

2. Chop the malt.

3. After the glutinous rice is stewed, mix it with the malt.

4. Ferment the mixed glutinous rice for 4 hours, don't be anxious.

5. Filter out the juice transformed by glutinous rice and boil over high heat until viscous.

6. After the maltose solidifies, it will turn into an amber sugar cube, heat the sugar cube when you eat it again, and you can eat it with chopsticks! Hope.

Summary. Hello, dear, I'm honored to answer for you. Made from wheat and glutinous rice, traditional maltose is made from wheat and glutinous rice with a ratio of 42:

58. Crystalline maltose containing one molecule of water, the molecular formula is -C12H22O11·H2O, if the crystal water is removed, the -type maltose will be converted to -type maltose, so it is not easy to obtain anhydrous-type maltose. Commercially available crystalline maltose is mainly aqueous-type maltose, of which 5%-10% has been converted to -type maltose.

Dear, you are so envious, I am honored to answer for you. Made from wheat and glutinous rice, the traditional maltose is made from wheat and glutinous rice, the ratio of -type and -type maltose in aqueous solution is 42:58, containing a molecule of crystalline water-type maltose, the molecular formula is -C12H22O11·H2O, if the crystalline water is removed, the -type maltose will be converted to the -type maltose, so it is not easy to obtain anhydrous-type maltose.

Commercially available crystalline maltose is mainly aqueous-type maltose, of which 5%-10% has been converted to -type maltose.

Maltose can be prepared into maltose syrup, and its rotten kernel is widely used in various fields of the food industry, such as solid food, liquid food, frozen food, colloidal food (if jelly), etc. It is mainly used for processing caramel sauce and candy, fruit juice drinks, winemaking, canned food, soybean paste, and soy sauce.

Maltose is made by steaming starchy grains such as glutinous rice and corn, and then fermenting and hydrolyzing by enzymes in the malt. Maltose has a good tonic effect, with the effect of moistening the lungs, invigorating the body, removing dryness, strengthening the spleen and stomach.