Maltose dissolves into glucose when dissolved with water, and as a medical nutrient, it can be used to nourish the face, replenish the spleen, moisten the lungs and relieve cough, relieve pain, moisturize the internal organs, open the stomach to get rid of the annoyance, and pass the constipation, etc., and is used as a main treatment for the weakness of the spleen and stomach, shortness of breath and fatigue, reduced food intake, abdominal pain in the cold, dry lungs and cough, dry cough, less phlegm, and sore throat.
Maltose is the growth factor of bifidobacteria (beneficial bacteria in human intestinal tract). This, in turn, is a good indication that maltose syrup is not only a good food sweetener, but also a good raw material for functional foods.
Question 2: What is caramel Caramel, also known as maltose, at present, there are three main varieties: acid saccharification method of caramel, maltose method of caramel and caramel powder (powdered caramel). For rice, barley, wheat, corn or corn and other grains by fermentation saccharification made of sugar food.
Caramel has a soft, hard points, soft for the yellow-brown thick liquid, sticky; hard for the soft caramel by stirring, mixed with air after solidification, for the porous yellow-white sugar cake. It is a porous yellowish-white sugar cake. It is sweet in flavor, and autumn caramel is the best for medicinal use.
Functions: slowing down the middle, replenishing the deficiency, generating fluids, moistening dryness. Treatment of fatigue injury to the spleen, abdominal pain, lung dryness, cough, vomiting blood, thirst, sore throat, constipation.
Internal: 15-20 grams each time in soup; can also be boiled into paste or pills. It should not be taken more
Caramel is mainly used in the processing of caramel sauce color and candy, fruit juice drinks, making wine, canned food, soybean paste, soy sauce, medicinal and other aspects.
Question 3: What is maltose? What is the common name ah? I remember when I ate sticky candy
Maltose is a disaccharide, a very small molecule, sticky candy contains maltose. The common maltose is not crystallized, and the addition of sucrose during cooking turns the white maltose to a golden yellow color, which adds to its color and flavor.
The candy man in the park contains maltose.
Question 4: What kind of sugar is maltose? Maltose (maltose) by two D-glucose molecules through the alpha configuration of the 1,4 bond linked to the disaccharide, reducing properties. The crystals precipitated from its aqueous or dilute alcoholic solution are beta hydrates containing one water molecule.
Maltose is the main hydrolysis product of large polysaccharides such as starch, glycogen, dextrin, etc. catalyzed by β-amylase, and then by maltase, which 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 the cell.
Maltose is the main ingredient in edible caramel, made with starch as a raw material, and under the action of amylase in malt, a maltose-containing product can be obtained.
Maltose is also called Guandong sugar, in Beijing is full of street Ohio and delicious and cheap. Some put some sesame seeds on the outside to make it more fragrant. It's a little sticky, but very chewy. Unfortunately, I'm not in Beijing right now, so I don't have any pictures. It used to be the first thing you put on display at Chinese New Year, and then you ate it. It melts when it's hot. It's good when it's cold. One by one. It can be made into big sticks or small ones. I want to eat it now.
Question 5: What does maltose mean? Glucose is a monosaccharide, maltose is a disaccharide, and maltose is a disaccharide.
Question 6: What are the ingredients used to make maltose? Material: Maltose is the main hydrolysis product of large molecules of polysaccharides such as starch, glycogen, dextrin, etc. catalyzed by β-amylase, and then catalyzed by maltase, it is hydrolyzed into two D-glucose molecules.
Properties:
Physical: white crystals, easily soluble in water, sweet (less than sucrose) (isomerized with sucrose) .
Chemistry: (1) Reducing: can occur silver mirror reaction, is a reducing sugar.
(2) Hydrolysis: the product is 2 molecules of glucose. Maltose has an aldehyde group in its molecular structure and is a reducing sugar. Therefore, it can be reacted with silver ammonia solution to produce silver mirror reaction and with freshly prepared alkaline copper hydroxide to produce brick red precipitate. It can be hydrolyzed under certain conditions to produce two molecules of glucose.
(3) Colorless or white crystals, the crude is thick and syrupy. One molecule of water crystallized maltose 102 ~ 103 ℃ melting and decomposition. Soluble in water, slightly soluble in ethanol. Reducing disaccharide, with aldehyde reaction, can occur silver mirror reaction, but also with Ban's reagent (prepared with copper sulfate, sodium carbonate or caustic soda, sodium citrate and other solutions) *** heat to generate a brick red cuprous oxide precipitate. It discolors bromine water and is oxidized to maltogenic acid. Hydrolyzed into 2 molecules of glucose by heating in dilute acid or under the action of α-glucosidase. Used as food, nutrient, etc. Produced by starch hydrolysis, usually with the enzyme in malt and starch paste mixed at the appropriate temperature and fermentation.
Maltose can be made into crystals, used as a sweetener, but the sweetness is only 1/3 of sucrose. maltose is a cheap nutritious food, easy to be digested and absorbed by the body.
Production method:
1. Selection. Select dry, pure, unadulterated wheat (or barley), corn (or glutinous rice), and no moldy sweet potato as raw materials. Wheat and other raw materials ratio of 1:10, that is, 1 kg of wheat (or barley), with 10 kg of corn (or glutinous rice) and sweet potatoes. Corn needs to be crushed into millet size, sweet potatoes need to be crushed into bean dregs, but not crushed into powder.
2. bud. Wheat grain or barley grain washed, put into the barrel or tile jar, add water to soak. Soaking water, cool water in summer, warm water in winter. The wheat grain soaked 24 hours after fishing, into the basket, with warm water two or three times a day sprouts, the water temperature should not exceed 30 ℃. After 3 days - 4 days, when the wheat grain grows out of the two-leaf package heart, it will be cut into pieces, and the more broken the better.
3. Steaming. Wash the corn or glutinous rice, soaked in water for 4 hours - 6 hours, to be absorbed after the expansion of water, pick up and drain, placed in a large rice cooker or steamer, 100 ℃ steam to the corn or glutinous rice grains without hard heart, take out the spread on the bamboo mats, cooled to 40 ℃ -50 ℃.
4. Fermentation. The cooled corn grains or glutinous rice, mixed with chopped wheat malt or barley malt, fermentation for 5 hours -6 hours, and then loaded into a cloth bag, firmly tied the bag.
5. Pressing. Put the cloth bag on the press or native juicer, squeeze out the juice, that is, maltose.
6. Concentration. Fried juice after heating and boiling, it can be concentrated into a certain concentration, moisture less than 18% can be stored in a cool dry place for more than 1 year. Moisture less than 15% can be stored in a cool dry place for some time.
Question 7: What is the flavor of maltose Hello, maltose is colorless crystals. It has a sweet flavor and is about one-third as sweet as sucrose.
It does not lose water of crystallization at room temperature in a vacuum sulfuric acid or pentoxide dryer. Can reduce Ferrin's solution. Can be fermented by many yeasts. Maltase hydrolyzes it to two molecules of α-D-glucose. Soluble in water, slightly soluble in ethanol, almost insoluble in ether.
I hope it is useful to you, hope to adopt ~
Question 8: What is the role of maltose? Maltose is a disaccharide, white needle-like crystals, soluble in water. The taste is sweet, but not as sweet as sucrose, with the spleen and stomach, lungs and cough effect, is a food for young and old.
Nutritional analysis of maltose: maltose moistening lungs, promote the production of fluids, go dry; can be used to treat qi deficiency and tiredness, abdominal pain in the cold, lung deficiency, coughing for a long time, such as wheezing. Maltose for the crowd: the general population can eat, diabetic patients avoid eating. Maltose therapeutic effect: maltose taste sweet, slightly warm;
There are spleen and stomach, moistening the lungs to stop the effect of cough;
Can be used for the treatment of qi deficiency and tiredness, cold abdominal pain, lung deficiency, coughing and wheezing, and so on.
Question 9: What is maltose a substance
Two sugar molecules to а glycosidic bond condensed into a disaccharide. It is the main component of maltose. Produced by the action of amylase-containing malt on starch. Used as a nutrient, but also for the preparation of culture media.
From a chemical point of view: Maltose (Maltose, or Malt Sugar) is a chemical term, belonging to the class of disaccharides (disaccharides). It is white needle-like crystals. Common maltose has no crystals, and the addition of sucrose during cooking turns the white maltose to a golden yellow color, adding to its color and flavor. Maltose chemical formula is: C12H22O11
Physical properties: white crystals, soluble in water, sweet (less than sucrose). (Isomerization with sucrose)
Chemical properties: (1) reducing: can occur silver mirror reaction, is a reducing sugar. (2) Hydrolysis: the product is 2 molecules of glucose
Maltose has aldehyde group in its molecular structure, it is a reducing sugar with reducing properties. Therefore, it can react with silver ammonia solution to produce a silver mirror reaction and with freshly prepared alkaline copper hydroxide to produce a brick red precipitate. It can be hydrolyzed under certain conditions to produce two molecules of glucose .
ii. Colorless or white crystals, thick and syrupy in crude form. One molecule of water crystallized maltose 102 ~ 103 ℃ melting and decomposition. Soluble in water, slightly soluble in ethanol. Reducing disaccharide, with aldehyde reaction, can occur silver mirror reaction, but also with Ban's reagent (prepared with copper sulfate, sodium carbonate or caustic soda, sodium citrate and other solutions) *** heat to generate a brick red cuprous oxide precipitate. It discolors bromine water and is oxidized to maltogenic acid. Hydrolyzed into 2 molecules of glucose by heating in dilute acid or under the action of α-glucosidase. Used as food, nutrient, etc. Produced by hydrolysis of starch, generally with the enzyme in malt and starch paste mixed at the appropriate temperature and fermentation.
Maltose can be made into crystals, used as a sweetener, but the sweetness is only 1/3 of sucrose. maltose is a cheap nutritious food, easily digested and absorbed by the human body.
Related food:
It is made of wheat and glutinous rice, sweet and delicious, rich in nutrition, with the effect of stomach and digestion, it is a good food for young and old. The production of maltose is probably divided into the following steps: first soak the wheat and let it germinate to three or four centimeters long, take its buds chopped to use. Then wash the glutinous rice and pour into the pot stewed and chopped malt stirred well, let it ferment for 3 to 4 hours, until the conversion of juice. Strain out the juice and simmer it over high heat to make a paste, then cool it down to form amber sugar cubes. When serving, heat it up and stir it out with two wooden sticks, pulling the sugar cubes to a silvery white color like ramen noodles.
I.
In nature, maltose is found mainly in germinated grain, especially malt, hence the name. Under the action of starch converting enzyme, starch hydrolysis reaction occurs, the generation is maltose, it then hydrolysis reaction occurs, the generation of two molecules of glucose.
Nutrient content of maltose: The carbohydrate (sugar) content per 100 grams of maltose (82 grams) is second only to that of granulated sugar (99 grams), and therefore cannot be eaten in excess.
Calories (331.00 kcal)
Protein (0.20 g)
Fat (0.20 g)
Carbohydrates (82.00 g)
Thiamine (0.10 mg)
Riboflavin (0.17 mg)
Niacin (2.10 mg)
Related customs:
Yimeng region, the small New Year's Day Zaosi custom: 23rd small New Year's Day, almost the New Year's Day "rehearsal". On this night, the family sacrifices Zao Wang, from a dark child firecrackers will sound, with the sound of artillery Zao Wang's paper like incineration, the beautiful name is called to send Zao Wang in the sky. Maltose for the long square or the size of the melon shape. Legend has it that if the sugar sticks to Zao Wang's mouth, he won't report bad things in the family to the Jade Emperor when he gets to heaven. Now it is more for everyone to enjoy by themselves.
Question 10: What is maltose Maltose is made from glutinous rice and barley malt together, this product has a long history, fragrant and delicious, nutritious, does not contain any preservatives, is the ideal health food. Maltose is a kind of carbohydrates, which is produced by the action of amylase-containing malt on starch. It is a traditional Chinese nostalgic snack. It adds color and flavor to food.
Maltose dissolves into glucose when dissolved with water, and as a medical nutrient, it can be used to nourish the face, replenish the spleen, moisten the lungs and relieve cough, relieve pain, moisturize the internal organs, open the stomach to get rid of the annoyance, and pass the constipation, etc., and is used as a main treatment for the weakness of the spleen and stomach, shortness of breath and fatigue, reduced food intake, abdominal pain in the cold, dry lungs and cough, dry cough, less phlegm, and sore throat.
Maltose is the growth factor of bifidobacteria (beneficial bacteria in human intestinal tract). This in turn fully demonstrates that maltose syrup is not only a good food sweetener, but also a good raw material for functional food.