maltose
Alias: caramel, syrup
Dietotherapy: maltose is sweet and slightly warm; Has the effects of invigorating spleen and stomach, moistening lung and relieving cough; Can be used for treating qi deficiency, mental fatigue, abdominal pain due to deficiency of cold, lung deficiency, and chronic cough and asthma. detailed
Applicable people: the general population can eat it, but diabetics should not eat it.
Maltose Information The Practice of Maltose Nutritional Value of Maltose
Introduction of maltose
Maltose is a kind of sugar food, which is made by fermentation of rice, barley, millet or corn. The sweet taste is not big, which can increase the color and flavor of dishes, and it is produced all over the country. There are two kinds: soft and hard. The soft one is a yellowish brown viscous liquid with great viscosity, which is called mucilage. Hard is made of soft candy mixed with air. It is a porous yellow-white sugar cake called white caramel. Dental pulp is the best medicine. Maltose is a disaccharide with white needle-like crystals, which is easily soluble in water. Sweeter than sucrose, it has the effects of strengthening the spleen and stomach, moistening the lungs and relieving cough, and is a food suitable for all ages.
Dietotherapy effect of maltose
Maltose is sweet and slightly warm; Has the effects of invigorating spleen and stomach, moistening lung and relieving cough; Can be used for treating qi deficiency, mental fatigue, abdominal pain due to deficiency of cold, lung deficiency, and chronic cough and asthma.
Nutritional analysis of maltose
Maltose moistens the lungs, promotes fluid production and eliminates dryness; Can be used for treating qi deficiency, mental fatigue, abdominal pain due to deficiency of cold, lung deficiency, and chronic cough and asthma.
Guide to maltose production
Preparation method of maltose:
1. Heat starch and water to paste, and cool to 60 degrees;
2. Add malt (sugared alcohol) and keep the temperature for about 65438 0 hours;
3. Reheat and boil.
The specific manufacturing method is as follows:
1, Wheat making: Wheat making is best carried out in an environment where the temperature is not higher than 30℃, and it is best in an air-conditioned room in summer, otherwise the ungerminated wheat will rot and stink.
First, spread several layers of roll paper on the stainless steel plate and sprinkle water to make the roll paper fully wet. Then spread the wheat or barley soaked for about 6 hours on the wet roll paper, and spray water on the wheat with a watering can several times a day to keep the wheat moist. In the past, people used towels to make malt in stainless steel plates. Because the root system of malt is very developed and tough, it is not convenient to wipe towels, so it is changed to the top and the roller is used as the cushion.
After about 20 hours, the wheat began to sprout. At this time, it is necessary to spray water frequently to keep the wheat grains moist.
On the fourth day, the malt has grown to about 4 cm, and the real leaves have begun to sprout. At this time, it must be taken down for use. Otherwise, barley green will consume a lot of its own enzymes and affect the fermentation effect of maltose production.
4. Wash the malt with clear water in the basket, and both the roll paper and the ungerminated wheat grains can be easily washed.
5. Add a certain amount of water and beat the malt into green juice with a pulverizer for later use.
6. Estimate the time in advance, soak one catty of glutinous rice and three grains of corn in water for 5-6 hours, then steam them in water and cool them to about 60℃. Corn kernels mainly play the role of color enhancement here, otherwise the light yellow maltose will not look good.
7. Add wort and proper amount of water to the blender and stir the glutinous rice into paste in batches.
8. Put the glutinous rice that has been stirred into paste into the rice cooker, and keep it warm and ferment with the heat preservation gear. The fermentation temperature is 55~60℃ (it is advisable to feel fever after touching the edge of the rice cooker for 3 seconds), and the fermentation time is 6~8 hours, preferably not less than 5 hours, otherwise the sugar yield is not high.
9. Some rice cookers have high temperature, which will kill the enzymes in the malt. Therefore, you can put a medium-sized plate at the bottom of the rice cooker, which can reduce the temperature by about 5℃.
10, after 6 hours of fermentation, the rice paste has become a liquid soup. At this time, you can take the rice cooker out of the rice cooker, cover it and let it cool naturally, and continue to ferment for a while.
1 1. After cooling, fully filter the milky white sugar solution with a filter bag.
12, put the sugar solution in a non-stick pan and cook it over high fire.
13. When the sugar solution is sticky, cook it with slow fire until the sugar solution can be hung on chopsticks without dripping, and bottle it when the temperature drops to about 50℃. Maltose cannot be bottled after it is completely cooled, otherwise the viscosity is too high and it is difficult to handle.
14, usually when eating, just use chopsticks to clip it out, especially children and the elderly, especially like to eat.
PS: A kilo of glutinous rice and three grains of corn can just make a kilo of pure maltose, and 50 grams of wheat can produce enough malt.