Mention maltose, the mind will think of "Ding Ding Dangdang" knock sugar sound, then thinking that so hard sugar can really eat? Maltose on the current 00, 10 after speaking may be a little rusty, but it is 80. The happiest childhood memory of the post-90s generation. What is the difference between maltose and sucrose? What does maltose do?Bee Cardto share with you.
We have a long history of manufacturing and taking maltose, pure honey. Sucrose and maltose were the three key sweet raw materials in ancient China.Bee Brand MaltoseAlso called maltose, also known as gum. Sugar, "The Book of Songs" has a sentence like that: Zhou Yuan Yi, violet tea like candy. The "syrup" here refers to as sweet as maltose. Common maltose has two ways: solid and liquid. Solid gray candy is eaten with a hammer. It is also effective to twist down two small sticks of liquid maltose, called stir sugar. In addition, the relevant snacks also have hemp candy. Street sugar painting and pinch sugar man, the prototype of dragon beard sugar is also maltose. Maltose is currently present in large quantities in a variety of desserts. In a snack, or immediately soak in water to drink.

Difference between maltose and sucrose

1) It comes from different sources.
Sucrose is mainly sweet. Brassica oleracea is made from raw materials, while maltose is mainly obtained from starch hydrolysis.

2. The appearance is different
just madeBee Brand MaltoseIt is generally orange-yellow colloidal state, and white sugar is generally Milky White crystals.

3. The molecular structure composition is not the same
Maltose and sucrose are both common disaccharides, but are isomers. Maltose is formed by the convergence of 2 molecular structure glucose water, while sucrose is composed of 1 molecular structure glucose water and 1 molecular structure glucose, so maltose is a reducing sugar, sucrose is not a reducing sugar. Their sweetness also varies depending on the structure. For example, the sweetness of maltose is only the 1/3 of sucrose, and sucrose can be felt sweet immediately when it comes to the mouth. The sweetness of maltose is more euphemistic, and it will only give people a sweet feeling after the dissolution of saliva enzymes. In addition, there is a kind of maltose called low maltose, we usually drink soda. Milk. Lactobacillus beverages contain such chemicals. Malto-oligosaccharide can maintain the balance of probiotics in the intestines and stomach, has a strong reproductive effect on the beneficial bifidobacteria in the human body, inhibits the growth and development of pathogenic bacteria and spoilage bacteria, purifies the intestines and stomach, promotes gastrointestinal function, and avoids severe constipation.

Processing Technology of Traditional Bee Brand Maltose

traditionalBee Brand MaltoseIn fact, only wheat and rice are required to be made. If you can master the basic principles of manufacturing, you can make a copy at home without working pressure. Therefore, we will master the processing technology of traditional maltose.

1. Cultivate malt
Soak wheat (or wheat seeds) in tap water, seal the bags and spread the plates after germination, spray cold water on time every day, maintain water and temperature, and remove the mash and add rice after 5-7 days.
This step is because of obtaining the freshest malt. The initial preparation of maltose is inseparable from malt, which is also the origin of its name. Malt is the seed of plants. In order to make it grow and develop better, it must consume its own stored kinetic energy. Wheat is mainly cassava starch. Therefore, when wheat seeds grow and develop, it itself causes pepsin that can dissolve cassava starch. The main malt is β-pepsin, and its effect is to "cut" the molecular cassava starch into small molecules of water sugar, namely maltose.

2. Soaking and soaking of rice
Soak and soak high quality rice for 4-6 hours, wash for about 2 hours, refrigerate after cooking, add mashed malt and stir, the ratio of rice to malt is generally 40:1. Put it into the master cylinder, seal the mouth tightly, and let it raise the temperature and make alcohol.
This step is to allow β-pepsin in malt to fully touch cassava starch in rice. Since enzyme reflection is involved, it is necessary to consider the appropriate temperature and pH for enzyme activity. For β-pepsin, the temperature is not suitable to be higher than 65 ℃, but too high temperature will cause enzyme degradation.

3. Hair alcohol
After the rice is alcoholated under the effect of malt for 8 hours, it will be removed from the tank the next day.

4. Filter the juice
The milled rice is put into a bag, and the juice is squeezed by hand with special refining tools, and the juice is fully squeezed into the warmed frying pan.

5. Warming sugar
First go braised, 4-5 hours later, slowly reduce the fire. After the water in the juice evaporates (consistency is important. Take a small amount and soak it in cold water to see the soft strength), the thick part of the wok is maltose.

6. Repeated pulling into products
After the dark red maltose is refrigerated to a certain level, it is continuously involved by hand-making, so that the maltose gradually turns white and bubbles, which is what everyone takes.Bee Brand Maltose.

Some people will be curious about how maltose turns white? The basic principle is very simple, in the link involving maltose, the temperature of maltose continues to decrease as the intensity continues to increase, in the whole process of continuous involvement, maltose encapsulated a large number of gas, so that the original relative density is reduced, maltose into fine crystals, because of the mapping effect of the lens, the light source can not pass, so white. What is the difference between maltose and sucrose? What does maltose do?Bee Cardto share with you.
Bee CardSince 1956, we have insisted on using traditional technology and natural sugar cane to make sugar. At the beginning of 65, we have not changed our heart. For many years, we have been favored and loved by the people in Guangdong, Guangxi and Qiong and overseas Chinese. In 2015, we have obtained the certification of Guangxi Time-honored Brand. Now we have traditional sugar products such as white sugar, yellow sugar, brown sugar and crystal sugar. The quality is stable, sweet and mellow.Bee Card, is to choose value for money.Bee Cardprofessional manufacturers of traditional chinese sugar, focus on chinese sugar sixty-five years!

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