Preparing method for malt sugar

A production method and maltose technology, applied in the field of food manufacturing, can solve the problems of low sugar yield and the like, and achieve the effects of not being easy to stick to the pot, improving appearance quality, and improving sugar yield.

Inactive Publication Date: 2016-06-22
尹仲荣
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The preparation method aims at the problem of low sugar yield in the traditional production method. Barley and glutinous rice are selected for production, and two fermentations are carried out when the malt and glutinous rice are mixed for fermentation.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0043] Take 10 catties of glutinous rice and add water to cook until the glutinous rice has no hard core.

[0044] Take 2 jin of barley and soak it in water for germination.

[0045] When the barley has a two-leaf core, it is crushed to obtain the crushed barley malt.

[0046] Take 2 catties of crushed barley malt, divide this barley malt into two parts of the same volume, mix one part with cooked glutinous rice and carry out primary fermentation, add another part after primary fermentation for secondary fermentation, primary fermentation and The temperature of the secondary fermentation is maintained at 25-28°C.

[0047] After the secondary fermentation is completed, the juice is obtained by filtration, and the juice is boiled to obtain maltose.

Embodiment 2

[0049] The preparation method of this embodiment is the same as that of Example 1, except that there are differences in the temperature between the primary fermentation and the secondary fermentation. In this embodiment, the temperature of both the primary fermentation and the secondary fermentation is maintained at 40-43° C., and the primary fermentation time is 5 hours, and the secondary fermentation time is 6 hours.

Embodiment 3

[0051] Take 10 catties of glutinous rice and add water to cook until the glutinous rice has no hard core.

[0052] Take 5 catties of barley and soak it in water and then sprout it. This step specifically includes:

[0053] Wash 5 catties of barley, soak in water for 23-24 hours, take it out, place it in an environment of 18-20°C, and pour it with 20-30°C water 2-3 times a day.

[0054] When the barley has a two-leaf core, it is crushed to obtain the crushed barley malt.

[0055] Take 5 catties of crushed barley malt and divide it into two parts of the same volume. One part is mixed with the steamed glutinous rice and fermented for the first time, and the other part is added after the first fermentation for the second fermentation. The temperature of the first fermentation and the second fermentation Both are maintained at 45-48° C., the time of primary fermentation is 6 hours, and the time of secondary fermentation is 6 hours.

[0056] After the secondary fermentation is comple...

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PUM

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Abstract

The invention provides a preparing method for malt sugar. The preparing method comprises the following steps that barley is added with water to be steeped and then sprouted; the barley is ground when growing two leaves wrapping the core, the ground barley malt is obtained, part of the ground barley malt is mixed with cooked sticky rice and subjected to primary fermentation, and the rest of the barley malt is added after primary fermentation for secondary fermentation; after secondary fermentation is finished, filtering is carried out to obtain juice, the juice is boiled out, and malt sugar is obtained. According to the preparing method, barley and sticky rice are selected for preparation, and two times of fermentation are carried out in the fermentation process when barley malt and sticky rice are mixed. By means of the two-section type fermentation method, the fermentation time is prolonged so that an amylolytic enzyme in the barley malt can fully perform the hydrolysis action, starch in sticky rice can be hydrolyzed into malt sugar as much as possible, and thus the sugar yield can be increased.

Description

technical field [0001] The invention relates to the field of food production, in particular to a method for preparing maltose. Background technique [0002] Maltose is a traditional candy in my country. Although its taste is not as sweet as sucrose, it has the effects of invigorating the spleen and stomach, nourishing the lungs and relieving cough. It is a food suitable for all ages. [0003] In traditional Chinese medicine, maltose is often used as an auxiliary material for preparing medicines or for processing medicinal materials. This is because maltose not only has edible value, but also has therapeutic effects. It is warm in nature and sweet in taste, and will turn into glucose after dissolving in water. As a nutritional maltose nutrient in medicine, it can be used to nourish the skin, invigorate the spleen and qi, moisten the lungs and relieve coughs, relieve spasms and pains, nourish internal organs, appetizers and relieve troubles, relieve constipation, etc. , Indi...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12P19/14C12P19/12
CPCC12P19/14C12P19/12
Inventor 尹仲荣
Owner 尹仲荣
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