The efficacy and function of maltose and the production method

1. Efficacy: Beauty: Maltose can maintain beauty and promote the absorption of minerals such as calcium, magnesium and zinc.

2. Function: 1. Maltose syrup contains a large amount of dextrin, has good resistance to crystallization, and will not have crystal precipitation in frozen food, as well as the effect of preventing other sugars from crystallizing, so as to prevent the crystallization of sucrose in the production of jam and jelly, and prolong the shelf life of food.

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

3. Maltose syrup has the effect of preventing starch coagulation and aging, and can increase the shelf life of jelly, jam and canned food with starch.

4. Maltose syrup has low sweetness, low hygroscopicity and high moisturizing properties, and maltose with a molecule of crystal water is very stable, which increases the moisturizing properties of food. Adding maltose syrup to the pastry can make the pastry fresh and delicious, but when the maltose absorbs 6%-12% of the water, it will no longer absorb water and release water, this characteristic makes the food inhibited dehydration and prevents the aging of the food, so that the food is soft, moist, fresh and delicious for a long time, and increases the shelf life of the food.

1. How to make maltose:

1) Wash the wheat grains or barley grains, put them in a wooden barrel or clay pot, soak them in water, use cooling water in summer, and warm water in winter.

2) Soak the wheat kernels for 24 hours, remove them, put them in a basket, and drench them with warm water two or three times a day.

3) The water temperature should not exceed 30, after 3-4 days, when the wheat leaves grow out of the two leaves of the core, it will be chopped into pieces, the more broken the better.

4) Wash the corn kernels or glutinous rice, soak them in water for 4-6 hours, absorb the water and swell and drain them.

5) Put it in a large rice pot or steamer, steam it at 100 degrees until the corn kernels or glutinous rice have no hard heart, take it out and spread it on the bamboo mat, and let it cool to 40-50.

6) Mix the cooled corn grains or glutinous rice into the chopped wheat sprouts or barley malts, ferment for 5-6 hours, and then put them into a cloth bag and tie the bag tightly.

7) Put the cloth bag on the press or earthen juicer, and the juice is maltose.

2. The efficacy and function of maltose:

Maltose is a relatively traditional sugar in our country, and its own effects are to nourish the spleen and invigorate qi, relieve acute pain, appetize, dry the lungs, moisturize internal organs and laxative. Therefore, it can be used in ordinary times for some shortness of breath and fatigue, spleen deficiency, reduced diet, dry lungs, deficiency and cold, abdominal pain, dry cough and less phlegm, sore throat, etc. Because maltose itself, it has a good effect, which can regulate constipation and diarrhea and have a certain effect of lowering blood pressure and blood lipids.

Moreover, it has a role in protecting the liver and vitamin synthesis. Therefore, eating some maltose appropriately is good for the human body, and it is not possible to eat too much, otherwise it may cause some damage to the teeth.

Maltose is a sugary food made by fermentation of grains such as rice, barley, millet or maize. The sweetness is not great, and it can increase the color and aroma of the dish. Today, let's talk about the efficacy and role of maltose.

A basic introduction to maltose.

Maltose is a sugary food made by fermentation of grains such as rice, barley, millet or maize. The sweetness is not great, and it can increase the color and aroma of the dish. It is produced all over the country.

There are two kinds of soft and hard, the soft one is a yellow-brown thick liquid, which is very viscous, called glue; The hard one is the soft candy that is stirred and mixed with air and solidified, which 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.

The taste is sweet but not as good as sucrose, which has the effect of strengthening the spleen and stomach, moistening the lungs and relieving cough.

Efficacy and role of maltose.

Maltose has edible value, but also has its therapeutic effect, it is warm and sweet, and will be dissolved into glucose after dissolving with water, as a medical nutrient, can be used as beauty, spleen and qi, moisturizing the lungs and cough, relieving pain, moisturizing internal organs, appetizing and annoying, constipation, etc., the main treatment of spleen and stomach weakness, shortness of breath and fatigue, reduced food intake, deficiency and cold abdominal pain, dry cough, dry cough and less phlegm, sore throat.

Purchase of maltose.

Caramel is soft and hard, and the soft one is a yellow-brown thick liquid with great viscosity; The hard one is the soft god void candy that is stirred, mixed with air and solidified, and is a porous yellow-white sugar cake.

The storage of maltose is burned and stored.

Store tightly sealed and dry.

How to eat maltose.

Dissolve the drink, put it into the decoction, choke, or into candy, etc. Caramel syrup is mainly used for processing caramel sauce, candy, fruit juice drinks, liquor, canned food, soybean paste, soy sauce, medicinal and other aspects. Medicinal use is better than autumn starch sugar.

1. Maltose can promote the proliferation of bifidobacteria, thereby reducing the impact of toxic metabolites on the body.

3. After maltose and water are dissolved, it will become glucose, which can replenish nutrients for the body.

4. The high-quality dietary fiber in maltose can reduce blood cholesterol and triglyceride content, and reduce blood lipids.

Nutritional value: 1. Maltose is a kind of carbohydrate, which is prepared by amylase-containing malt acting on starch. It is used as a nutrient and also for the preparation of culture media.

Maltose can be made into crystals and used as a sweetener, but the sweetness is only one-third of that of sucrose. Maltose is an inexpensive nutritious food that is easily digested and absorbed by the body.

2. Maltose is the main hydrolysate of starch, glycogen, dextrin and other macromolecular polysaccharides catalyzed by amylase, and then catalyzed by maltase, it is hydrolyzed into two D-glucose molecules. Inorganic acids such as hydrochloric acid can also hydrolyze maltose. The free form of maltose does not appear to be present in cells.

3. Maltose is a sugar food made by fermentation of rice, barley, millet or maize and other grains, which is a disaccharide, white needle-like crystal, and easily soluble in water. The taste is 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.