Maltose is sold in the streets in autumn and winter. It has the effect of resolving phlegm, relieving cough and moistening the lungs. So how is maltose made? What are the effects and nutritional values? Let's get to know Xiaobian.
Maltose is the main hydrolysate of starch, glycogen, dextrin and other macromolecular polysaccharides under the catalysis of & beta; - amylase, and then hydrolyzed to two D-glucose molecules by maltase. Inorganic acids such as hydrochloric acid can also hydrolyze maltose.
Introduction of maltose
Maltose is a kind of carbohydrate, which is produced by the action of amylase containing malt on starch. It is used as a nutrient and also for preparing medium. It is also a traditional Chinese nostalgic snack.
From the chemical point of view, maltose (or malt sugar) is a chemical term, belonging to the disaccharide class. It is a white acicular crystal. The common maltose is not crystallized, and in cooking due to the addition of sucrose, the white maltose also turns to golden yellow, which increases its color, fragrance and chemical formula of maltose: C12H22O11.
Maltose is the main hydrolysate of starch, glycogen, dextrin and other macromolecular polysaccharides under the catalysis of & beta; - amylase, and then hydrolyzed to two D-glucose molecules by maltase. Inorganic acids such as hydrochloric acid can also hydrolyze maltose. The free form of maltose does not appear to exist in cells. Maltose is the main component of edible maltose. When it is made from starch, the product containing maltose can be obtained under the action of amylase in malt.
Maltose is made of wheat and glutinous rice. It is sweet and delicious, rich in nutrition, and has the effect of stomach and digestion. It is suitable for all ages. In recent years, prebiotics and probiotics, which are popular in the food industry, are actually a kind of maltose - Isomaltooligosaccharide. Many foods contain this nutrient, such as Yake V9 vitamin candy, Mengniu probiotic milk, yeyuanfang malt and yingzi, youzhiyuan children's Probiotic nutrition tablet, etc., and all of them have achieved great success in the market with this concept.
Maltose is a kind of sugar food which is fermented from rice, barley, millet or maize. The sweetness is not big, which can increase the color and fragrance of the dishes. It is produced all over the country. There are two kinds of soft and hard, the soft one is a thick yellow brown liquid with great viscosity, which is called Gum malt; the hard one is a yellow white sugar cake with multiple holes, which is called white malt sugar after being stirred and mixed with air and solidified. Gum malt is the best medicine. Maltose belongs to disaccharide, white needle crystal, soluble in water. It's not as sweet as sucrose. It has the effect of invigorating the spleen and stomach, moistening the lungs and relieving cough. It's suitable for all ages.
Maltose practice
Material preparation: select dry, pure and impurity free wheat (or barley); corn (or glutinous rice) (corn needs to be crushed into millet size) and sweet potato without mildew and deterioration as raw materials (sweet potato needs to be crushed into bean dregs, but not into powder).
Production steps:
1. Germinating. Wash the wheat or barley grains, put them into wooden barrel or tile jar, and soak them in water. Soaking water, cooling water in summer, warm water in winter. Soak the wheat grain for 24 hours, then take it out and put it into the basket. Drench the buds with warm water two or three times a day. The water temperature should not exceed 30 ℃. After 3-4 days, when the wheat grains grow two leaves and wrap the heart, cut them into pieces, and the more broken the better.
2. Cooking. Wash the corn chips or glutinous rice, soak it in water for 4-6 hours, after water absorption and expansion, remove it and drain it, put it in a big rice pot or steamer, steam it at 100 ℃ until there is no hard core in the corn chips or glutinous rice, take it out and spread it on the bamboo mat, cool it to 40 ℃ - 50 ℃.
3. Fermentation. Mix the corn chips or glutinous rice in the air into the chopped malt or malt, ferment for 5-6 hours, then put it into the cloth bag, and fasten the bag mouth.
4. Press. The bag is placed on a press or a local juicer to extract the juice, which is maltose.
Nutritional value of maltose
Maltose nutrition analysis: maltose moistens the lung, promotes the production of body fluid, and reduces dryness; it can be used for the treatment of deficiency of Qi, fatigue, deficiency of cold, abdominal pain, deficiency of lung, long cough, long asthma and other diseases.
Maltose is suitable for people: the general population can eat it, and diabetic patients should not eat it.
Maltose dietotherapy function: maltose is sweet and mild in nature. It has the effect of strengthening the spleen and stomach, moistening the lung and relieving cough. It can be used to treat Qi deficiency, fatigue, deficiency of cold, abdominal pain, lung deficiency, cough and asthma.