Question 1: What is maltose? Maltose is made from glutinous rice and barley malt. This product has a long history, delicious taste, rich nutrition and no preservatives. It is an ideal healthy food. Maltose is a carbohydrate, which is formed by the action of malt containing amylase on starch. It is a traditional nostalgic snack in China. It can increase the color and flavor of food.

When maltose is dissolved in water, it becomes glucose. As a medicinal nutrient, it can be used for beauty beauty, invigorating spleen and qi, moistening lung, relieving cough, relieving pain, nourishing five internal organs, stimulating appetite and relaxing bowels, and is mainly used for treating spleen and stomach weakness, shortness of breath, anorexia, abdominal pain due to deficiency cold, dry lung cough, dry cough with little phlegm, and sore throat.

Maltose is a growth factor of Bifidobacterium (beneficial bacteria in human intestine), which can promote the growth and reproduction of Bifidobacterium in human body. This fully shows that malt syrup is not only a good food sweetener, but also a good raw material for functional food.

Question 2: What is maltose? At present, there are three kinds of maltose: acid saccharified maltose and maltose powder It is a sugar food made of rice, barley, wheat, millet or corn by fermentation and saccharification.

Maltose can be divided into soft and hard, soft is yellowish brown viscous liquid with great viscosity; Hard is a porous yellow-white sugar cake, which is made of soft caramel mixed with air. Sweet, autumn maltose is the best medicine.

Efficacy: resolving middle energizer, tonifying deficiency, promoting fluid production and moistening dryness. Treat spleen injury, acute abdominal pain, lung dryness and cough, vomiting blood, thirst, sore throat and constipation.

Oral administration: after dissolving, pour into the decoction, each time15 ~ 20g; Can also be decocted into ointment or pill. It is not advisable to take one more dose.

Maltose is mainly used for processing caramel sauce color and candy, fruit juice beverage, wine making, canned food, bean paste, soy sauce, medicine and so on.

Question 3: What is maltose? What's it usually called? I remember eating sticky candy when I was a child.

Maltose is a disaccharide, a very small molecule, and maltose is contained in mucus. However, the common maltose is not crystallized, and because sucrose is added during cooking, the white maltose turns golden yellow, which increases its color and fragrance.

The sugar man pinched in the park also contains maltose.

Question 4: What is maltose? Maltose is a disaccharide composed of two D- glucose molecules connected by 1 4 bond, which has α configuration and can be reduced. The crystal precipitated from its aqueous solution or dilute alcohol solution is β hydrate containing one water molecule.

Maltose is the main hydrolysis product of starch, glycogen, dextrin and other macromolecular polysaccharides catalyzed by β -amylase and then hydrolyzed by maltase into two D- glucose molecules. Inorganic acids such as hydrochloric acid can also hydrolyze maltose. Maltose in its free form does not seem to exist in cells.

Maltose is the main component of edible maltose. When making, starch is used as raw material, and under the action of amylase in malt, products containing maltose can be obtained.

Maltose, also known as kwantung sugar, is delicious and cheap, and it is available all over Beijing. Some sesame seeds smell better outside. Some are sticky, but chewy. Unfortunately, I'm not in Beijing now, so I don't have any photos. What you put before eating during the Spring Festival melts as soon as it gets hot. It tastes delicious when it's cold. One by one, it can be made into a big root or a small root. Well, I want to do it now.

Question 5: What does maltose mean? Bullshit. Glucose is monosaccharide and maltose is disaccharide. You didn't graduate from high school, did you?

Question 6: What material is maltose made of? Materials: Maltose is the main hydrolysis product of starch, glycogen, dextrin and other macromolecular polysaccharides catalyzed by β -amylase and then hydrolyzed by maltase into two D- glucose molecules.

Nature:

Physics: white crystal, soluble in water, sweet in taste (not as good as sucrose) (isomerized with sucrose).

Chemistry: (1) Reducible: It can react with silver mirror and is a reducing sugar.

(2) Hydrolysis reaction: the product is 2 molecules of glucose. Maltose has aldehyde groups in its molecular structure, which is reducing and a reducing sugar. Therefore, it can react with silver ammonia solution through silver mirror, or it can react with newly made basic copper hydroxide to generate brick red precipitate. It can hydrolyze to produce two molecules of glucose under certain conditions.

(3) Colorless or white crystals, and thick ones are thick slurry. The crystalline maltose of one molecule of water melts and decomposes at 102 ~ 103℃. Soluble in water, slightly soluble in ethanol. Reductive disaccharide, which has aldehyde group reaction and silver mirror reaction, can also be co-heated with Bancroft reagent (prepared with copper sulfate, sodium carbonate or caustic soda, sodium citrate and other solutions) to generate brick red cuprous oxide precipitate. It can make bromine water fade and be oxidized into maltogenic acid. Hydrolyzed into 2 molecules of glucose under the heating of dilute acid or the action of α -glucosidase and used as food, nutrition, etc. It is made by hydrolysis of starch, which is usually made by mixing enzymes in malt with starch paste and fermenting at a suitable temperature.

Maltose can be made into crystals and used as a sweetener, but the sweetness is only 1/3 of sucrose. Maltose is a cheap nutritious food, which is easily digested and absorbed by human body.

Production method:

1. Material selection. Wheat (or barley), corn (or glutinous rice) and sweet potato which are dry, pure, free from impurities and mildew are selected as raw materials. The ratio of wheat to other raw materials is 1: 10, that is, wheat (or barley) 1 kg, corn (or glutinous rice) and sweet potato 10 kg. Corn needs to be ground into millet size, and sweet potato needs to be ground into bean dregs, but it can't be ground into powder.

2. sprout. Wash wheat or barley grains, put them in wooden barrels or crocks and soak them in water. Soaking water, cooling water in summer and warm water in winter. Soak the wheat grains for 24 hours, then take them out, put them into the laundry basket, and take a shower with warm water two or three times a day, with the water temperature not exceeding 30℃. After 3-4 days, when the wheat grows two leaves, cut it into pieces, and the more broken the better.

Cooking. Wash the broken corn or glutinous rice, soak it in clear water for 4-6 hours, then take it out and drain it. Put it into a big rice cooker or steamer, steam at 100℃ until the broken corn or glutinous rice has no hard core, take it out and spread it on a bamboo mat, and cool it to 40-50℃.

4. Fermentation. Mix air-cooled corn chips or glutinous rice with chopped malt or barley malt, ferment for 5-6 hours, then put into a cloth bag and tie it tightly at the mouth of the bag.

Step 5 squeeze. Put the cloth bag on a press or a homemade juicer to squeeze out the juice, which is maltose.

Concentrate. The decoction can be concentrated to a certain concentration after heating and boiling. When the water content is less than 18%, it can be stored in a cool and dry place for more than 1 year. Moisture less than 15% can be stored in a cool and dry place for a period of time.

Question 7: What is the taste of maltose? Hello, maltose is colorless crystal. It tastes sweet, about one-third as sweet as sucrose.

At room temperature, crystal water will not be lost in vacuum sulfuric acid or peroxide dryer. It can reduce the ignition solution. Can be fermented by many yeasts. Maltase can hydrolyze it into two molecules α-D- glucose. Soluble in water, slightly soluble in ethanol, almost insoluble in ether.

I hope it is useful to you, and I hope to adopt it ~

Question 8: What is the function of maltose? 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.

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

Question 9: What is maltose like? 1. substance

A disaccharide formed by the condensation of two sugar molecules through a а glycoside bond. It is the main component of maltose. Made from malt containing amylase acting on starch. Used as a nutrient and also used to prepare culture medium.

From a chemical point of view, maltose (or maltose) is a chemical term and belongs to disaccharide. It is a white needle-like crystal. However, the common maltose is not crystallized, and because sucrose is added during cooking, the white maltose turns golden yellow, which increases its color and fragrance. The chemical formula of maltose is C 12H22O 1 1.

Physical properties: white crystal, soluble in water, sweet (not as good as sucrose). (Isomerization of Sucrose)

Chemical properties: (1) Reducible: It can react with silver mirror and is a reducing sugar. (2) Hydrolysis reaction: the product is 2 molecules of glucose.

Maltose has aldehyde groups in its molecular structure, which is reducing and a reducing sugar. Therefore, it can react with silver ammonia solution through silver mirror, or it can react with newly made basic copper hydroxide to generate brick red precipitate. It can hydrolyze to produce two molecules of glucose under certain conditions.

Two. Colorless or white crystals, thick syrup. The crystalline maltose of one molecule of water melts and decomposes at 102 ~ 103℃. Soluble in water, slightly soluble in ethanol. Reductive disaccharide, which has aldehyde group reaction and silver mirror reaction, can also be co-heated with Bancroft reagent (prepared with copper sulfate, sodium carbonate or caustic soda, sodium citrate and other solutions) to generate brick red cuprous oxide precipitate. It can discolor bromine water and be oxidized into maltogenic acid. Hydrolyzed into 2 molecules of glucose under the heating of dilute acid or the action of α -glucosidase and used as food, nutrition, etc. It is made by hydrolysis of starch, which is usually made by mixing enzymes in malt with starch paste and fermenting at a suitable temperature.

Maltose can be made into crystals and used as a sweetener, but the sweetness is only 1/3 of sucrose. Maltose is a cheap nutritious food, which is easily digested and absorbed by human body.

Related food:

It is made of wheat and glutinous rice, sweet and delicious, rich in nutrition, and has the effect of invigorating stomach and promoting digestion. It is a kind of food suitable for all ages. The production of maltose is roughly divided into the following steps: first, soak wheat, let it germinate to three or four centimeters long, and take its buds and chop them for later use. Then clean the glutinous rice, pour it into the pot, stew it, stir it evenly with the broken malt, and ferment it for 3-4 hours until it becomes juice. Then the filtered juice is boiled into paste with strong fire, and amber candy is obtained after cooling. When eating, heat it, stir it out with two sticks, and pull the sugar as silvery white as Lamian Noodles.

One.

In nature, maltose mainly exists in germinated grains, especially malt, hence its name. Under the action of starch invertase, starch is hydrolyzed to maltose, and maltose is hydrolyzed to two molecules of glucose.

Nutritional components of maltose: The content of carbohydrate (sugar) per 100g maltose (82g) is second only to that of granulated sugar (99g), so you should not eat too much.

Calories (33 1.00 kcal)

Protein (0.20g)

Fat (0.20g)

Carbohydrate (82.00g)

Thiamine (0. 10 mg)

Riboflavin (0. 17 mg)

Nicotinic acid (2. 10 mg)

Relevant customs:

Customs of offering sacrifices to stoves in off-year in Yimeng area: Celebrating off-year on 23rd is almost a "rehearsal" for the New Year. That night, every household in the king's palace heard firecrackers, and the paper image of the kitchen god was reduced to ashes with the sound of the guns, which was euphemistically called sending the kitchen god to heaven. Maltose is rectangular or melon-shaped. Legend has it that the kitchen god has sugar in his mouth, and he will not report the bad things at home to the jade emperor when he goes to heaven. Now it is more for everyone to enjoy.

Question 10: What is maltose? Maltose is made from glutinous rice and barley malt. This product has a long history, delicious taste, rich nutrition and no preservatives. It is an ideal healthy food. Maltose is a carbohydrate, which is formed by the action of malt containing amylase on starch. It is a traditional nostalgic snack in China. It can increase the color and flavor of food.

When maltose is dissolved in water, it becomes glucose. As a medicinal nutrient, it can be used for beauty beauty, invigorating spleen and qi, moistening lung, relieving cough, relieving pain, nourishing five internal organs, stimulating appetite and relaxing bowels, and is mainly used for treating spleen and stomach weakness, shortness of breath, anorexia, abdominal pain due to deficiency cold, dry lung cough, dry cough with little phlegm, and sore throat.

Maltose is a growth factor of Bifidobacterium (beneficial bacteria in human intestine), which can promote the growth and reproduction of Bifidobacterium in human body. This fully shows that malt syrup is not only a good food sweetener, but also a good raw material for functional food.