Processing flow and process method of maltose and package label of usage and storage method

Abstract

The invention provides a processing flow and process method of maltose and a package label of a usage and storage method. Compared with the existing products, the maltose product provided by the invention gains revolutionary change and progress on quality, price, shelf life, food hygiene, distribution channels, sales volume, consumer satisfaction and the like with the implementation of a plurality of important and brand new processing procedures and process method and the character form package label of the usage and storage method. According to the technical scheme, the temperature and shape control is performed, wherein the temperature control is to implement relevant procedures, process and operation smoothly according to the process requirements; and the shape control is to control the self-flowing property of maltose, limit the scale of space and avoid unlimited self-flowing and deformation. Small amount and fixed quantity are for marketing the maltose in shopping mall and supermarket as normal goods without splitting. Soft hot or cold hard package is needed for product seal and shape control. With the label of the usage and storage method, the customer can know the principle, purchase with reassurance and scientifically consume.

Description

technical field [0001] The present invention relates to an important and brand-new production and processing flow and technological method of the maltose part, as well as feeding and preservation methods, which are marked on the packaging in the form of words. Background technique [0002] Maltose is a sugar gel product made from grains such as malt and glutinous rice through fermentation and saccharification to form a viscous sugar solution, and then slowly decocted over a slow fire. The product is milky white to light yellow solid, with moderate sweetness, soft and delicious, and has a unique natural fragrance that other sugars do not have. Not only has a certain effect of relieving cough and resolving phlegm, but also has much less negative impact on health than other sugars (such as sucrose), so it is a rare healthy pure grain sugar. Maltose has two original disadvantages: 1. It has strong self-flowing property, and its self-flowing deformation exists from beginning to ...

AI Technical Summary

Problems solved by technology

Maltose has two original disadvantages: 1. It has strong self-flowing property, and its self-flowing deformation exists from beginning to end regardless of the temperature. The higher the temperature, the faster the self-flowing deformation speed; It is very easy to form sticky lumps under high temperature or humid climate conditions. Even if it is smashed and ready to eat, it should be eaten as soon as possible, otherwise it will form a ball and it will be inconvenient to eat

It is precisely because of these two original shortcomings of maltose that the currently known maltose has always followed the family workshop processing model and the sales model of the peddler and the hawker walking through the villages and alleys. The backwardness of the processing mode has led to the backwardness of the sales model. It has been like this for years

Its backwardness lies in the fact that the products are packaged in large quantities indefinitely when they come out and are directly delivered to hawkers for sale, see figure 1 (5.6.7), without carrying out innovation mining of follow-up procedures and process methods, in order to control, overcome and improve the two major shortcomings of the original maltose

Images