High-nutrition ancient-process maltose and preparation method thereof

Abstract

The invention relates to the technical field of maltose extraction, in particular to high-nutrition ancient maltose and a preparation method thereof, and the high-nutrition ancient maltose is prepared from the following raw materials in parts by mass: 150-180 parts of maltose liquid A, 20-350 parts of maltose liquid B, 10-30 parts of a preservative and 20-40 parts of an antioxidant. The maltose liquid A is prepared from wheat and glutinous rice; the maltose liquid B is prepared from rice, grains, wheat, high-temperature alpha-amylase, beta-amylase, xylanase and cellulase; the maltose liquid A is prepared by a traditional enzymolysis method, so that maltose has a better taste; cereals in the maltose liquid B can react with xylanase and cellulase, so that the taste is improved, and the nutritional value is also improved; the preservative and the antioxidant added in the invention can improve the storage stability of the maltose and prevent the maltose from being oxidized in the storage process, so that the prepared high-nutrition ancient-process maltose has higher nutritional value and storage stability, and has a wide application prospect.

Description

Technical Field

[0001] The invention relates to the technical field of maltose extraction, in particular to high-nutrition traditional maltose and a preparation method thereof. Background Art

[0002] Maltose, also known as maltose, is a starch syrup made from starch-containing materials such as grains, corn, and potatoes. It is liquefied and saccharified with enzymes, and then refined and concentrated. Its main components are maltobiose, glucose, maltotriose, maltotetraose, and polysaccharides above four sugars. Maltose can be eaten directly or used as a raw material to be added to other foods or medicines to improve the flavor and appearance of other foods or medicines.

[0003] Patent technology document CN106282424A discloses a method for making maltose, which comprises soaking barley or wheat seeds in water, placing them in a container that is convenient for filtering water, and sprinkling water regularly. When the sprouts grow more than 1 cm, they can be used; then soaking rice in water, and steaming it in a steamer to make rice; then grinding malt into slurry and sprinkling it on the hot rice, and stirring and mixing it thoroughly; putting the rice evenly mixed with malt slurry into a saccharification reaction cylinder while it is hot, and keeping the saccharification reaction cylinder warm and heating it to obtain syrup; then placing the syrup in a pot and heating it to evaporate excess water, and the maltose is cooked. This method for making maltose has relatively simple process and equipment, and is easy to operate, but the nutritional value is not high.

[0004] Therefore, according to the above-mentioned related technologies, it is urgent to develop a high-nutrition traditional maltose and a production method thereof. Summary of the invention

[0005] In view of this, the purpose of the present invention is to provide a high-nutrition traditional maltose and a preparation method thereof, so as to solve the problem of low nutritional value in the prior art.

[0006] Based on the above purpose, the present invention provides a high-nutrition traditional maltose and a preparation method thereof.

[0007] A high-nutrition traditional maltose is prepared from the following raw materials in parts by weight: 150-180 parts of maltose liquid A, 320-350 parts of maltose liquid B, 10-30 parts of preservatives, and 20-40 parts of antioxidants;

[0008] The maltose solution A is prepared from wheat and glutinous rice;

[0009] The maltose solution B is prepared from rice, grains, wheat, high temperature α-amylase, β-amylase, xylanase and cellulase;

[0010] The rice is prepared by mixing rice, glutinous rice and brown rice in a mass ratio of 20-25:5-8:5-8;

[0011] The cereals are made by mixing corn and sweet potatoes in a mass ratio of 16-18:3-5;

[0012] The preservative is potassium sorbate;

[0013] The antioxidant is vitamin C.

[0014] Preferably, the preparation method of the maltose solution A is as follows:

[0015] Step A1: Wash the wheat, soak it in water for 22-24 hours, drain it, place it in a breathable container, avoid light, and spray water until the wheat sprouts. Chop the malt and blend it into a puree with a blender to obtain malt puree 1;

[0016] Step A2: Soak glutinous rice for 4-6 hours and steam it, mix malt paste with glutinous rice, add water and stir, heat at 50-55° C. and ferment for 4-8 hours, filter, and obtain maltose liquid A.

[0017] Preferably, the wheat seedlings in step A1 are 3-5 cm.

[0018] Preferably, the mass ratio of glutinous rice, malt mash and water in step A2 is 50-52:15-18:6-9.

[0019] Preferably, the preparation method of the maltose solution B is as follows:

[0020] Step B1: Wash the wheat, soak it in water for 22-24 hours, drain it, place it in a breathable container, avoid light, and spray water until the wheat sprouts. Chop the malt and blend it into a puree with a blender to obtain malt puree 2;

[0021] Step B2: soak the rice for 4-6 hours and steam it, add water and stir, add xylanase and cellulase thereto, keep warm at 40-45° C. for 2-3 hours, and obtain rice slurry;

[0022] Step B3: steam and grind the grains, add them to the rice slurry, add high temperature α-amylase, and heat at 85-90° C. for 15-30 min to obtain a liquefied mixture;

[0023] Step B4: Add malt mash 2 to the liquefied mixture, then add β-amylase, heat at 50-55° C. and ferment for 4-8 hours, filter, and obtain maltose liquid B.

[0024] Preferably, the wheat seedlings in step B1 are 3-5 cm.

[0025] Preferably, the mass ratio of rice, water, xylanase and cellulase in step B2 is 70-80:20-25:10-12:15-18.

[0026] Preferably, the mass ratio of the cereals, rice slurry and high temperature α-amylase in step B3 is 30-35:70-80:12-14.

[0027] Preferably, in step B4, the mass ratio of the malt mash 2, the liquefied mixture, and the β-amylase is 15-18:55-58:8-10.

[0028] A method for preparing high-nutrition traditional maltose, characterized by comprising the following steps:

[0029] Mix maltose liquid A and maltose liquid B and pour them into a pot. Bring to a boil over high heat, then simmer over low heat for 3-5 hours. Add preservatives, stir, pour into a container, cool to 45-48°C, add antioxidants, and stir until it reaches room temperature to obtain highly nutritious traditional maltose.

[0030] Beneficial effects of the present invention:

[0031] The high-nutrition traditional maltose in the present invention is prepared from the following raw materials in parts by weight: 150-180 parts of maltose liquid A, 320-350 parts of maltose liquid B, 10-30 parts of preservatives, and 20-40 parts of antioxidants; the maltose liquid A is prepared from wheat and glutinous rice; the maltose liquid B is prepared from rice, grains, wheat, high-temperature α-amylase, β-amylase, xylanase and cellulase; the maltose liquid A in the present invention is prepared by a traditional enzymatic hydrolysis method, so that the maltose has a better taste; the grains in the maltose liquid B can react with xylanase and cellulase, and the fibers in the grains can be hydrolyzed, thereby improving the taste and the nutritional value; the preservatives and antioxidants added in the present invention can improve the storage stability of maltose and prevent the oxidation of maltose during storage, so that the prepared high-nutrition traditional maltose has higher nutritional value and storage stability, and has broad application prospects. DETAILED DESCRIPTION

[0032] In order to make the objectives, technical solutions and advantages of the present invention more clearly understood, the present invention is further described in detail below in conjunction with specific embodiments.

[0033] The sources and properties of some of the raw materials used in the present invention are as follows:

[0034] Potassium sorbate was purchased from Chongqing Tianrun Biological Products Co., Ltd.; vitamin C was purchased from Zhengzhou Wanruida Chemical Products Co., Ltd.

[0035] Embodiment 1: A high-nutrition traditional maltose and a method for making the same, comprising the following steps:

[0036] S1: Wash the wheat, soak it in water for 22 hours, drain it, place it in a breathable container, and spray it with water under light until the wheat seedlings grow to 3 cm. Chop the malt and blend it into a puree with a blender to obtain malt puree 1;

[0037] S2: Soak 500g of glutinous rice for 4h and steam it, mix 150g of malt paste with the glutinous rice, add 60g of water and stir, heat at 50℃ and ferment for 4h, filter and obtain maltose liquid A;

[0038] S3: Wash the wheat, soak it in water for 22 hours, drain it, place it in a breathable container, and spray it with water under light until the wheat seedlings grow to 3 cm. Chop the malt and blend it into a puree with a blender to obtain malt puree 2;

[0039] S4: 700 g of rice was soaked and steamed, 200 g of water was added and stirred, 100 g of xylanase and 150 g of cellulase were added thereto, and the mixture was kept warm at 40° C. for 2 h to obtain rice slurry;

[0040] S5: 300 g of the grains were steamed and crushed, added to 700 g of rice slurry, 120 g of high temperature α-amylase was added, and heated at 85° C. for 15 min to obtain a liquefied mixture;

[0041] S6: 150 g of malt puree 2 was added to 550 g of the liquefied mixture, and then 80 g of β-amylase was added. The mixture was heated at 50° C. and allowed to ferment for 4 h. The mixture was filtered to obtain maltose solution B.

[0042] S7: Mix 150g maltose liquid A and 320g maltose liquid B into a pot, bring to a boil over high heat, then simmer over low heat for 3 hours, add 10g preservative, stir, pour into a container, cool to 45°C, add 20g antioxidant, and stir until it reaches room temperature to obtain highly nutritious traditional maltose.

[0043] Embodiment 2: A high-nutrition traditional maltose and a method for making the same, comprising the following steps:

[0044] S1: Wash the wheat, soak it in water for 22.5 hours, drain it, place it in a breathable container, and spray it with water under light until the wheat seedlings grow to 4 cm. Chop the malt and blend it into a puree with a blender to obtain malt puree 1;

[0045] S2: Soak 505 g of glutinous rice for 4.5 h and steam until cooked, mix 155 g of malt paste with the glutinous rice, add 70 g of water and stir, heat at 51 ° C and ferment for 5 h, filter, and obtain maltose liquid A;

[0046] S3: Wash the wheat, soak it in water for 22.5 hours, drain it, place it in a breathable container, and spray it with water under light until the wheat seedlings grow to 4 cm. Chop the malt and blend it into a puree with a blender to obtain malt puree 2;

[0047] S4: 702 g of rice was soaked and steamed, 210 g of water was added and stirred, 105 g of xylanase and 160 g of cellulase were added thereto, and the mixture was kept warm at 41° C. for 2 h to obtain rice slurry;

[0048] S5: 310 g of the grains were steamed and crushed, added to 720 g of rice slurry, 125 g of high temperature α-amylase was added, and heated at 86° C. for 18 min to obtain a liquefied mixture;

[0049] S6: adding 155 g of malt puree 2 to 555 g of the liquefied mixture, and then adding 85 g of β-amylase, heating and fermenting at 51° C. for 5 h, filtering, and obtaining maltose liquid B;

[0050] S7: Mix 160g of maltose liquid A and 330g of maltose liquid B into a pot, bring to a boil over high heat, then simmer over low heat for 3 hours, add 15g of preservative, stir, pour into a container, cool to 46°C, add 25g of antioxidant, and stir until it reaches room temperature to obtain highly nutritious traditional maltose.

[0051] Embodiment 3: A high-nutrition traditional maltose and a method for making the same, comprising the following steps:

[0052] S1: Wash the wheat, soak it in water for 22.8 hours, drain it, place it in a breathable container, and spray it with water under light until the wheat seedlings grow to 4.2 cm. Chop the malt and blend it into a puree with a blender to obtain malt puree 1;

[0053] S2: Soak 510 g of glutinous rice for 4.8 hours and steam until cooked, mix 160 g of malt paste with the glutinous rice, add 75 g of water and stir, heat at 53°C and ferment for 6 hours, filter, and obtain maltose liquid A;

[0054] S3: Wash the wheat, soak it in water for 22.8 hours, drain it, place it in a breathable container, and spray it with water under light until the wheat seedlings grow to 4.2 cm. Chop the malt and blend it into a puree with a blender to obtain malt puree 2;

[0055] S4: 704 g of rice was soaked and steamed, 230 g of water was added and stirred, 108 g of xylanase and 165 g of cellulase were added thereto, and the mixture was kept warm at 41° C. for 2 h to obtain rice slurry;

[0056] S5: 330 g of cereals were steamed and crushed, added to 740 g of rice slurry, 128 g of high temperature α-amylase was added, and heated at 87° C. for 20 min to obtain a liquefied mixture;

[0057] S6: adding 160 g of malt puree 2 to 560 g of the liquefied mixture, and then adding 90 g of β-amylase, heating and fermenting at 53° C. for 6 h, filtering, and obtaining maltose liquid B;

[0058] S7: Mix 165g of maltose liquid A and 335g of maltose liquid B and pour them into a pot. Bring to a boil over high heat, then simmer over low heat for 4 hours. Add 20g of preservative, stir, pour into a container, cool to 46°C, add 30g of antioxidant, and stir until it reaches room temperature to obtain highly nutritious traditional maltose.

[0059] Embodiment 4: A high-nutrition traditional maltose and a method for making the same, comprising the following steps:

[0060] S1: Wash the wheat, soak it in water for 23 hours, drain it, place it in a breathable container, and spray it with water under light until the wheat seedlings grow to 4.5 cm. Chop the malt and blend it into a puree with a blender to obtain malt puree 1;

[0061] S2: Soak 515 g of glutinous rice for 5 h and steam until cooked, mix 165 g of malt paste with the glutinous rice, add 80 g of water and stir, heat at 54 ° C and ferment for 7 h, filter, and obtain maltose liquid A;

[0062] S3: Wash the wheat, soak it in water for 23 hours, drain it, place it in a breathable container, and spray it with water under light until the wheat seedlings grow to 4.5 cm. Chop the malt and blend it into a puree with a blender to obtain malt puree 2;

[0063] S4: 706 g of rice was soaked and steamed, 240 g of water was added and stirred, 110 g of xylanase and 170 g of cellulase were added thereto, and the mixture was kept warm at 43° C. for 2 h to obtain rice slurry;

[0064] S5: 340 g of cereals were steamed and crushed, added to 760 g of rice slurry, 130 g of high temperature α-amylase was added, and heated at 88° C. for 25 min to obtain a liquefied mixture;

[0065] S6: adding 165 g of malt puree 2 to 565 g of the liquefied mixture, and then adding 95 g of β-amylase, heating and fermenting at 54° C. for 7 h, filtering, and obtaining maltose liquid B;

[0066] S7: Mix 170g maltose liquid A and 340g maltose liquid B into a pot, bring to a boil over high heat, then simmer over low heat for 4 hours, add 22g preservative, stir, pour into a container, cool to 47°C, add 35g antioxidant, and stir until it reaches room temperature to obtain highly nutritious traditional maltose.

[0067] Embodiment 5: A high-nutrition traditional maltose and a method for making the same, comprising the following steps:

[0068] S1: Wash the wheat, soak it in water for 23.5 hours, drain it, place it in a breathable container, and spray it with water under light until the wheat seedlings grow to 4.8 cm. Chop the malt and blend it into a puree with a blender to obtain malt puree 1;

[0069] S2: Soak 518 g of glutinous rice for 5.5 h and steam until cooked, mix 170 g of malt paste with the glutinous rice, add 85 g of water and stir, heat at 54°C and ferment for 7.5 h, filter, and obtain maltose solution A;

[0070] S3: Wash the wheat, soak it in water for 23.5 hours, drain it, place it in a breathable container, and spray it with water under light until the wheat seedlings grow to 4.8 cm. Chop the malt and blend it into a puree with a blender to obtain malt puree 2;

[0071] S4: 708 g of rice was soaked and steamed, 245 g of water was added and stirred, 115 g of xylanase and 175 g of cellulase were added thereto, and the mixture was kept warm at 44° C. for 3 h to obtain rice slurry;

[0072] S5: 345 g of cereals were steamed and crushed, added to 780 g of rice slurry, 135 g of high temperature α-amylase was added, and heated at 89° C. for 28 min to obtain a liquefied mixture;

[0073] S6: adding 170 g of malt puree 2 to 570 g of the liquefied mixture, and then adding 98 g of β-amylase, heating and fermenting at 54° C. for 7.5 h, filtering, and obtaining maltose liquid B;

[0074] S7: Mix 175g of maltose liquid A and 345g of maltose liquid B and pour them into a pot. Bring to a boil over high heat, then simmer over low heat for 4.5 hours, add 25g of preservative, stir, pour into a container, cool to 47°C, add 38g of antioxidant, and stir until it reaches room temperature to obtain highly nutritious traditional maltose.

[0075] Embodiment 6: A high-nutrition traditional maltose and a method for making the same, comprising the following steps:

[0076] S1: Wash the wheat, soak it in water for 24 hours, drain it, place it in a breathable container, and spray it with water under light until the wheat seedlings grow to 5 cm. Chop the malt and blend it into a puree with a blender to obtain malt puree 1;

[0077] S2: Soak 520 g of glutinous rice for 6 hours and steam until cooked, mix 180 g of malt paste with the glutinous rice, add 90 g of water and stir, heat at 55°C and ferment for 8 hours, filter, and obtain maltose liquid A;

[0078] S3: Wash the wheat, soak it in water for 24 hours, drain it, place it in a breathable container, and spray it with water under light until the wheat seedlings grow to 5 cm. Chop the malt and blend it into a puree with a blender to obtain malt puree 2;

[0079] S4: 800 g of rice is soaked and steamed, 250 g of water is added and stirred, 120 g of xylanase and 180 g of cellulase are added thereto, and the mixture is kept warm at 45° C. for 3 h to obtain rice slurry;

[0080] S5: 350 g of cereals were steamed and crushed, added to 800 g of rice slurry, 140 g of high temperature α-amylase was added, and heated at 90° C. for 30 min to obtain a liquefied mixture;

[0081] S6: adding 180 g of malt puree 2 to 580 g of the liquefied mixture, and then adding 100 g of β-amylase, heating at 55° C. and fermenting for 8 h, filtering, and obtaining maltose liquid B;

[0082] S7: Mix 180g maltose liquid A and 350g maltose liquid B into a pot, bring to a boil over high heat, then simmer over low heat for 5 hours, add 30g preservative, stir, pour into a container, cool to 48°C, add 40g antioxidant, and stir until it reaches room temperature to obtain highly nutritious traditional maltose.

[0083] Comparative Example 1:

[0084] Compared with Example 1, this comparative example does not add preservatives during the preparation of high-nutrition traditional method maltose, and the remaining steps and parameters are the same, which will not be repeated in this comparative example. Finally, high-nutrition traditional method maltose is obtained.

[0085] Comparative Example 2:

[0086] Compared with Example 1, this comparative example does not add antioxidants during the preparation of high-nutrition traditional method maltose, and the remaining steps and parameters are the same, which will not be repeated in this comparative example. Finally, high-nutrition traditional method maltose is obtained.

[0087] Comparative Example 3:

[0088] Compared with Example 1, maltose liquid A was not added in the preparation process of high-nutrition traditional maltose in this comparative example, and the remaining steps and parameters were the same, which will not be repeated in this comparative example. Finally, high-nutrition traditional maltose was obtained.

[0089] Comparative Example 4:

[0090] Compared with Example 1, maltose liquid B was not added in the preparation process of high-nutrition traditional maltose in this comparative example, and the remaining steps and parameters were the same, which will not be repeated in this comparative example. Finally, high-nutrition traditional maltose was obtained.

[0091] Comparative Example 5:

[0092] Compared with Example 1, this comparative example only replaces "150g maltose liquid A and 320g maltose liquid B" with "320g maltose liquid A and 150g maltose liquid B", and the remaining steps and parameters are the same, which will not be repeated in this comparative example, and finally high-nutrition traditional maltose is obtained.

[0093] Comparative Example 6:

[0094] Compared with Example 1, this comparative example only replaces "boiling for 3 hours" with "boiling for 30 minutes", and the remaining steps and parameters are the same, which will not be repeated in this comparative example, and finally high-nutrition traditional maltose is obtained.

[0095] Comparative Example 7:

[0096] Compared with Example 1, this comparative example only replaces "spraying water until the wheat seedlings grow to 3 cm" with "spraying water until the wheat seedlings grow to 10 cm", and the remaining steps and parameters are the same, which will not be repeated in this comparative example, and finally high-nutrition traditional maltose is obtained.

[0097] Performance Test:

[0098] According to the enzymatic hydrolysis method in GB5009.9-2016 "Determination of Starch in Foods of National Food Safety Standard" and the Kjeldahl nitrogen determination method in GB5009.5-2016 "Determination of Protein in Foods of National Food Safety Standard", the sugar and protein contents in the high-nutrition ancient method maltose prepared in Examples 1 to 6 and Comparative Examples 1 to 7 were tested; the viscosity of the maltose was tested using a Brabender viscometer; the pH of the maltose was tested using a PHS-25B digital acidometer, and the test results are shown in Table 1.

[0099] Take 20g of the highly nutritious traditional maltose prepared by Examples 1 to 6 and Comparative Examples 1 to 7, respectively, dissolve them in 100mL of warm water at 50°C, stir evenly, let stand for 3min, observe the color of the maltose water and taste its taste, and use 100 adults aged 20-50 as evaluation panel members to record the proportion of option A according to the following criteria. The test results are shown in Table 2.

[0100] Appearance: A. Uniform color, clear and free of impurities; B. Uneven color, turbid liquid.

[0101] Smell: A. Sweet smell with wheat flavor; B. No obvious wheat flavor.

[0102] Taste: A. Moderate sweetness, soothing and mild; B. Relatively sweet, with a single taste.

[0103] Table 1

[0104] project Sugar content / % Protein content / % Viscosity (30℃) / cP pH Example 1 68 3.6 812 5.4 Example 2 67 4.5 795 5.6 Example 3 65 5.1 836 5.1 Example 4 64 3.2 827 5.2 Example 5 66 4.8 784 5.8 Example 6 68 3.1 825 5.1 Comparative Example 1 61 3.2 801 5.2 Comparative Example 2 60 3.1 806 5.1 Comparative Example 3 48 2.8 745 5.4 Comparative Example 4 59 2.7 796 5.7 Comparative Example 5 45 3.2 586 5.5 Comparative Example 6 49 3.4 497 5.3 Comparative Example 7 51 3.2 784 5.4

[0105] Table 2

[0106]

[0107]

[0108] Data Analysis:

[0109] It can be seen from Table 1 and Table 2 that the high-nutrition traditional maltose prepared by the present invention has higher nutritional value and better taste; the maltose liquid A in the present invention is prepared by a traditional enzymatic hydrolysis method, so that the maltose has a better taste; the cereals in the maltose liquid B can react with xylanase and cellulase, which improves the taste and also increases the nutritional value; the preservatives and antioxidants added in the present invention can improve the storage stability of maltose and prevent the oxidation of maltose during storage, so that the prepared high-nutrition traditional maltose has higher nutritional value and storage stability, and has broad application prospects.

[0110] The high-nutrition ancient method maltose prepared in Example 1 and Comparative Examples 1-2 was placed at room temperature for 6 months, and then the sugar content and protein content of the high-nutrition ancient method maltose were measured and compared with the high-nutrition ancient method maltose placed for 0 months. The results showed that the sugar content and protein content in Comparative Examples 1 and 2 were serious. This may be because no preservative was added to Comparative Example 1. During the placement process, the microbial content in the maltose increased, destroying the sugar content and protein content in the maltose; while no antioxidant was added to Comparative Example 2. During the placement process, the sugar and protein in the maltose were gradually oxidized and decomposed, resulting in a decrease in the sugar content and protein content of the maltose, and a decrease in storage stability;

[0111] Comparative Example 3 Since maltose liquid A was not added during the preparation of high-nutrition ancient maltose, it can be seen from Tables 1 and 2 that the sugar content and protein content of the prepared high-nutrition ancient maltose decreased, and the smell and taste became worse. This may be because maltose liquid A is a traditional maltose preparation, in which the hydrolysis between the starch in the glutinous rice and the amylase in the malt paste produces maltose. Without maltose liquid A, there is less liquid for amylase to hydrolyze starch, resulting in a decrease in the sugar content and protein content of the high-nutrition ancient maltose prepared in Comparative Example 3. Due to the decrease in nutrients, the smell and taste of the high-nutrition ancient maltose will also decrease accordingly;

[0112] Comparative Example 4 Since maltose liquid B was not added during the preparation of high-nutrition ancient maltose, it can be seen from Tables 1 and 2 that the sugar content and protein content of the prepared high-nutrition ancient maltose decreased, and the smell and taste became worse. This may be because in addition to the traditional glutinous rice, maltose liquid B also contains rice and brown rice, which can also undergo hydrolysis reactions, and the grains in maltose liquid B contain other nutrients in addition to starch. The lack of grains will lead to a decrease in the nutrition of the prepared maltose, and the grains can react with xylanase and cellulase to hydrolyze the fiber in the grains, resulting in a better taste when eaten. In addition to the amylase in the malt mash, maltose liquid B also adds high-temperature α-amylase and β-amylase, which can further hydrolyze the starch and make the hydrolysis more complete, thereby obtaining more maltose;

[0113] In Comparative Example 5, since only "150g maltose liquid A and 320g maltose liquid B" was replaced by "320g maltose liquid A and 150g maltose liquid B", it can be seen from Tables 1 and 2 that the sugar content and protein content of the prepared high-nutrition ancient maltose decreased, and the smell and taste became worse. This may be because the maltose liquid B has the highest maltose content in the prepared high-nutrition ancient maltose, because the starch in the maltose liquid B is more hydrolyzed, so the sugar content and protein content of the prepared high-nutrition ancient maltose decreased;

[0114] In Comparative Example 6, since only "boiling for 3h" is replaced by "boiling for 30min", it can be seen from Tables 1 and 2 that the sugar content and protein content of the prepared high-nutrition ancient maltose decrease, and the smell and taste deteriorate. This may be because the boiling time is shortened and the syrup does not reach a sufficient degree of concentration, resulting in low viscosity and insufficient sweetness of the final prepared maltose. At the same time, the water that is not evaporated during the boiling process will also cause the maltose to be too thin after cooling, making it difficult to shape and store, thereby causing the sugar content and protein content of the prepared high-nutrition ancient maltose to decrease, and the smell and taste to deteriorate;

[0115] In Comparative Example 7, since only "spray water until the wheat seedlings grow to 3 cm" is replaced by "spray water until the wheat seedlings grow to 10 cm", it can be seen from Tables 1 and 2 that the sugar content and protein content of the prepared high-nutrition ancient method maltose decrease, and the appearance, smell and taste of the maltose deteriorate. This may be because the amylase activity of the wheat that has been germinated for too long may be too low. As the malt grows, the nutrients originally used for sugar production will be transferred to the growth of the plant body, resulting in a decrease in available sugar, which will lead to a decrease in the nutrition of the prepared high-nutrition ancient method maltose. At the same time, the malt that has been germinated for too long may produce too much plant fiber and other non-sugar substances, which will affect the appearance and taste of the final maltose, and may cause the prepared maltose to have a plant-like astringent taste or an undesirable taste;

[0116] Those skilled in the art should understand that the discussion of any of the above embodiments is merely illustrative and is not intended to imply that the scope of the present invention is limited to these examples. Under the concept of the present invention, the technical features in the above embodiments or different embodiments may be combined, the steps may be implemented in any order, and there are many other variations of the different aspects of the present invention as described above, which are not provided in detail for the sake of simplicity.

[0117] The present invention is intended to cover all such substitutions, modifications and variations that fall within the broad scope of the appended claims. Therefore, any omissions, modifications, equivalent substitutions, improvements, etc. made within the spirit and principles of the present invention should be included in the scope of protection of the present invention.

Claims

1. A high-nutrition traditional maltose, characterized in that: The method is prepared from the following raw materials in parts by weight: 150-180 parts of maltose solution A, 320-350 parts of maltose solution B, 10-30 parts of preservatives, and 20-40 parts of antioxidants; The maltose solution A is prepared from wheat and glutinous rice; The maltose solution B is prepared from rice, grains, wheat, high temperature α-amylase, β-amylase, xylanase and cellulase; The rice is prepared by mixing rice, glutinous rice and brown rice in a mass ratio of 20-25:5-8:5-8; The cereals are made by mixing corn and sweet potatoes in a mass ratio of 16-18:3-5; The preservative is potassium sorbate; The antioxidant is vitamin C.

2. The high-nutrition traditional maltose according to claim 1, characterized in that: The preparation method of the maltose solution A is as follows: Step A1: Wash the wheat, soak it in water for 22-24 hours, drain it, place it in a breathable container, avoid light, and spray water until the wheat sprouts. Chop the malt and blend it into a puree with a blender to obtain malt puree 1; Step A2: Soak glutinous rice for 4-6 hours and steam it, mix malt paste with glutinous rice, add water and stir, heat at 50-55° C. and ferment for 4-8 hours, filter, and obtain maltose liquid A.

3. The high-nutrition traditional maltose according to claim 2, characterized in that: The wheat seedlings described in step A1 are 3-5 cm.

4. The high-nutrition traditional maltose according to claim 2, characterized in that: The mass ratio of glutinous rice, malt paste and water in step A2 is 50-52:15-18:6-9.

5. The high-nutrition traditional maltose according to claim 1, characterized in that: The preparation method of the maltose solution B is as follows: Step B1: Wash the wheat, soak it in water for 22-24 hours, drain it, place it in a breathable container, avoid light, and spray water until the wheat sprouts. Chop the malt and blend it into a puree with a blender to obtain malt puree 2; Step B2: soak the rice for 4-6 hours and steam it, add water and stir, add xylanase and cellulase thereto, keep warm at 40-45° C. for 2-3 hours, and obtain rice slurry; Step B3: steam and grind the grains, add them to the rice slurry, add high temperature α-amylase, and heat at 85-90° C. for 15-30 min to obtain a liquefied mixture; Step B4: Add malt mash 2 to the liquefied mixture, then add β-amylase, heat at 50-55° C. and ferment for 4-8 hours, filter, and obtain maltose liquid B.

6. The high-nutrition traditional maltose according to claim 5, characterized in that: The wheat seedlings described in step B1 are 3-5 cm.

7. The high-nutrition traditional maltose according to claim 5, characterized in that: The mass ratio of rice, water, xylanase and cellulase in step B2 is 70-80:20-25:10-12:15-18.

8. The high-nutrition traditional maltose according to claim 5, characterized in that: The mass ratio of the cereals, rice slurry and high temperature α-amylase in step B3 is 30-35:70-80:12-14.

9. The high-nutrition traditional maltose according to claim 5, characterized in that: The mass ratio of the malt mash 2, the liquefied mixture and the β-amylase in step B4 is 15-18:55-58:8-10.

10. The method for making high-nutrition traditional maltose according to any one of claims 1 to 9, characterized in that: The following steps are involved: Mix maltose liquid A and maltose liquid B and pour them into a pot. Bring to a boil over high heat, then simmer over low heat for 3-5 hours. Add preservatives, stir, pour into a container, cool to 45-48°C, add antioxidants, and stir until it reaches room temperature to obtain highly nutritious traditional maltose.

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