Method for preparing millet maltose through double alkalization and millet maltose

Abstract

The invention discloses a method for preparing millet maltose through double alkalization and millet maltose, and belongs to the technical field of food processing technologies. The specific process comprises the following steps: carrying out saccharification and fermentation on fresh malt obtained after wheat seed sprouting and decocted millet together to obtain a squeezed liquid, then mixing the squeezed liquid with slaked lime and baking soda for alkalization to obtain an alkaline sugar liquid, then carrying out filtering operation twice to obtain a stock solution, and finally decocting the stock solution and then condensing into paste to prepare the double-alkalization millet maltose. According to the millet maltose obtained through the preparation method, the pH value of the millet maltose can be effectively adjusted, the pH value is increased to 7.0-8.0 from the existing pH value ranging from 5.0-6.0, the millet maltose is alkalescent, meanwhile, it can be guaranteed that the taste of the millet maltose is clearer, smoother and more delicious, and the millet maltose is suitable for being eaten for a long time or used in traditional Chinese medicine compounds.

Description

Technical Field

[0001] The invention belongs to the technical field of food processing technology, and particularly relates to a method for making millet maltose through double alkalization and the millet maltose. Background Art

[0002] Maltose is a traditional Chinese medicine, documented in the Compendium of Materia Medica. It is sweet and warm in nature, and enters the spleen, stomach, and lung meridians. It has the effects of tonifying the spleen and replenishing qi, relieving pain, and moistening the lungs and relieving coughs. Millet maltose is made from millet starch, saccharified and fermented by amylase in malt, making it a natural traditional Chinese medicine.

[0003] Millet boasts a high nutritional value. Besides starch, it also contains a variety of functional ingredients, including fat, protein, and amino acids. This is why millet maltose has a stronger warming and tonic effect. Research indicates that millet contains higher levels of protein and fat than other crops. Millet is also rich in minerals, vitamins, and amino acids, making it a highly effective nutritional supplement, particularly for the weak and sick, and for postpartum women. The existing millet maltose production technology is to boil millet, then add chopped fresh malt to mix and saccharify and ferment, filter and then boil and concentrate into maltose; the maltose produced by this method has the disadvantage of high acidity, with a pH of 5.0-6.0, and a strong sour taste. Long-term consumption can easily cause stomach acid. Summary of the Invention

[0004] In response to the problems existing in the prior art, the present invention proposes a method for producing millet maltose through double alkalization and the millet maltose. The specific process is that after the saccharification and fermentation of millet, the squeezed liquid is mixed with slaked lime and baking soda for alkalization, thereby changing the acidity of the millet maltose from the original pH between 5.0-6.0 to the pH between 7.0-8.0, so that the millet maltose is weakly alkaline, has a more refreshing and delicious taste, and is suitable for long-term consumption or use in traditional Chinese medicine compound prescriptions.

[0005] The method for preparing millet maltose by double alkalization comprises the following steps: S1. Bud cultivation Grow wheat seeds to obtain fresh malt, wash and drain surface moisture, and set aside; S2. Cooking millet substrate Millet is boiled with water, and then cooled to 30-40° C. to obtain a millet substrate; The decoction process is as follows: adjusting the decoction power to 1600-2000W, and after boiling, adjusting the power to 500-800W, keeping boiling until the porridge becomes thick, and stopping the decoction; S3. Saccharification and fermentation The fresh malt obtained in step S1 is weighed and minced into a chyme, and the mixture is stirred and evenly mixed with the millet substrate obtained in step S2 to obtain a mixture, the mixture is placed in a fermentation tank for saccharification reaction, and the saccharified mixture is placed in a squeezer for squeezing to obtain a squeezed liquid; S4, double alkalization of squeezed liquid Boil the squeezed liquid until it tumbles for 1-3 minutes, stop heating and wait until the temperature drops to 50-60°C, add slaked lime to the squeezed liquid and stir evenly, wait until the temperature drops to 20-30°C, then add baking soda and stir evenly to obtain alkaline sugar solution; S5. Preparation of crude filtrate Repeatedly filter the alkaline sugar solution 2-3 times with oil filter paper to obtain a crude filtrate, and store the crude filtrate at 0-5°C for 1-7 days for later use; S6. Preparation of stock solution Repeatedly filter the coarse filtrate 2-3 times with qualitative filter paper to obtain a clarified filtrate, and then centrifuge the clarified filtrate to obtain the stock solution; S7, Condensation and Ointment Making The original liquid is decocted and cooled to room temperature after decocting to obtain yellow-brown or brown-yellow millet malt sugar.

[0006] The length of the fresh malt in step S1 is 3.0-5.0 cm; The ratio of the mass of the millet to the volume of the water in step S2 is 1 kg: 3.5-5 L; The mass ratio of the fresh malt and the millet substrate in step S3 is 1-2:5; The temperature of the saccharification reaction in step S3 is 40-45° C., and the saccharification reaction time is 1-3 hours; The ratio of the mass of the millet substrate to the volume of the squeezed liquid described in step S3 is 1 kg:3.0-3.5 L; The pH value of the squeezed liquid in step S3 is 5.5-6.0, and the sugar content of the squeezed liquid is 12.1-13.5%; The power of the decoction in step S4 is 1800-2000W; The ratio of the volume of the squeezed liquid to the mass of slaked lime in step S4 is 3.0-3.5 L:1.0-1.2 g; The mass ratio of the slaked lime and the baking soda in step S4 is 1.0-1.2:1.0-1.2; The pH value of the crude filtrate in step S5 is 8.0-8.5, and the sugar content of the crude filtrate is 13.1-13.5%; The centrifugal speed in step S6 is 2000-3000 rpm, and the centrifugal time is 30-40 min; The volume ratio of the crude filtrate to the stock solution in step S6 is 1.5-2.0:1.0-1.5; The pH value of the stock solution in step S6 is 7.1-7.8, the sugar content of the stock solution is 13.2-15.4%, and the protein content of the stock solution is 0.1-0.5 g / 100 g; The boiling process in step S7 is as follows: first adjust the power to 1800-2000W and boil for 2.0-2.5h, then adjust the power to 300-600W and boil until small bubbles appear 3-5 times, and drip like water droplets after being picked up, and then stop boiling.

[0007] The beneficial effects of the present invention are: 1. Millet contains multiple ingredients such as starch, protein, and fat, and has a strong tonic effect. The present application develops millet malt sugar based on traditional malt sugar, adding a variety of medicinal candies. The millet malt sugar prepared in the present application is thick, viscous, and not easy to flow. It is suitable for various bottled containers and can be stored at room temperature for more than 12 months without becoming moldy or deteriorating.

[0008] 2. Traditional millet malt products have the disadvantage of being too acidic and cannot be consumed for a long time. This product uses slaked lime and baking soda to double alkalize the millet malt, reducing its acidity and raising its pH from 5-6 to between pH 7-8. This makes the millet malt weakly alkaline and tastes more refreshing and delicious, making it more suitable for long-term consumption by people with indigestion and excessive gastric acid secretion.

[0009] 3. This product is based on the double alkalization method, which is to use a mixture of two alkalis, baking soda and slaked lime, to change the pH value of millet malt sugar. After repeated experiments and explorations, a technical route suitable for both factory production and manual production has been developed, which has strong feasibility.

[0010] 4. The preparation method of the millet maltose has the advantages of simple and easy process, low production cost and short production cycle, with one cycle being 4-6 days. In terms of production cost, 330-350g of millet maltose can be obtained from 1.0kg of millet substrate. BRIEF DESCRIPTION OF THE DRAWINGS

[0011] Figure 1 This is a physical picture of the millet malt sugar prepared in Example 1 of the present invention. DETAILED DESCRIPTION

[0012] The solution of the present application is to soak the wheat seeds for 2-3 hours during the pre-germination operation, then rinse them repeatedly with water until the water is clear, pick out the defective seeds, and then place the wheat seeds in a germination tray for germination. The germination time is 72-84 hours, and the germination temperature is maintained between 18-25°C. The seeds are kept moist during the germination period. The obtained fresh malt is repeatedly washed with water and the surface moisture is controlled to remove moldy and rotten seeds until the clean water is clear. The surface moisture is controlled and set aside.

[0013] Before cooking the millet substrate, wash the millet repeatedly with clean water until the water is clear, then put the millet and water in a cooking pot and cook on an electric ceramic stove. During the cooking process, you need to stir constantly to prevent the bottom from getting sticky. Fresh malt is ground into a milky state by a blender. The mixture after mixing with the millet substrate will become increasingly thinner during the continuous stirring process. The saccharification and fermentation process is carried out by placing the mixture in a fermentation box. After fermentation is completed, the mixture needs to be wrapped in gauze and then placed in a press for pressing. When double alkalizing the squeezed liquid, the squeezed liquid is placed in a cooking pot on an electric ceramic stove for boiling; When preparing the coarse filtrate, the alkalized pressed liquid, i.e., alkaline sugar liquid, is filtered with oil filter paper. The specific process is as follows: the alkaline sugar liquid is continuously dripped and gathered in the container until no more liquid drips within 1 minute, and then filtered repeatedly 2-3 times. The coarse filtrate is clear and transparent, and there are no obvious particles.

[0014] Example 1 S1. Take a certain amount of wheat seeds and soak them in clean water for 2 hours. Then rinse them repeatedly with water until the water is clear and pick out the defective seeds. Then place the wheat seeds in a germination tray to germinate and keep them moist. The germination process must meet the following conditions: (1) the germination time is 72 hours; (2) the germination temperature is maintained at 18℃; (3) the wheat malt is bright green and 3.0 cm long. Take out the cultivated fresh malt, wash it, remove the moldy and rotten seeds, control the surface moisture, and set aside. S2. Weigh 1.0 kg of millet, wash it, and place it in a pot. Add 3.5 L of water and cook on a ceramic stovetop. Set the power to 1800 W. Once boiling, increase the power to 800 W and continue boiling, stirring constantly to prevent the bottom from becoming sticky. Cook until it thickens to a porridge-like consistency. Turn off the heat and cool to 30°C. S3. Weigh 200g of fresh malt and stir it in a blender until it becomes milky. Then mix it with the millet substrate and continue stirring until the mixture becomes increasingly dilute. Place the mixture in a 40°C fermentation chamber for saccharification for 1.5 hours. After removal, wrap it in gauze and squeeze it in a press to produce a squeezed liquid. The obtained squeezed liquid has the following indicators: (1) Volume: 3.0 L; (2) pH: 5.5; (3) Sugar content: 12.2%; S4. Heat the squeezed liquid in an electric ceramic stove at 1800W until the liquid tumbles for 1 minute. Then, stop heating and wait until the temperature drops to 50°C. Add 1.0g of slaked lime (Ca(OH)2) to the squeezed liquid and stir thoroughly. Once the squeezed liquid temperature drops further to 20°C, add 1.0g of baking soda (NaHCO3) and stir thoroughly to form an alkaline sugar solution. S5. Filter the alkaline sugar solution through oil filter paper until clear and transparent to obtain a crude filtrate. Refrigerate at 2°C for 1 day and set aside. The resulting crude filtrate has a volume of 1.5 L, a pH of 8.1, and a sugar content of 13.2%. S6. The crude filtrate was filtered twice with qualitative filter paper to obtain a clarified filtrate. The clarified filtrate was then centrifuged at 2000 rpm for 30 minutes to obtain a clear, transparent liquid, which was the stock solution. The volume of the resulting stock solution was 1.1 L, the pH was 7.2, the sugar content was 13.3%, and the protein content was 0.1 g / 100 g. S7. Pour the stock solution into the container and cook for 2.0h at 1800W, then adjust the power to 300W and simmer until small bubbles appear 3 times. After stirring, turn off the heat and let it drip like water droplets. Pour it into the container and store it at room temperature to obtain 340g of millet malt sugar. Figure 1 As shown, the color is yellow-brown.

[0015] Example 2 S1. Take a certain amount of wheat seeds and soak them in clean water for 2 hours. Then rinse them repeatedly with water until the water is clear and pick out the defective seeds. Then place the wheat seeds in a germination tray to germinate and keep them moist. The germination process must meet the following conditions: (1) the germination time is 78 hours; (2) the germination temperature is maintained at 20℃; (3) the wheat malt is bright green and 3.5cm long; take out the cultivated fresh malt, wash it, remove the moldy and rotten seeds, control the surface moisture, and set aside; S2. Weigh 1.0 kg of millet, wash it, and place it in a pot. Add 4 L of water and cook on a ceramic stovetop. Set the power to 1600 W. Once boiling, increase the power to 800 W and continue boiling, stirring constantly to prevent the bottom from becoming sticky. Cook until it thickens to a porridge-like consistency. Turn off the heat and cool to 30°C. S3. Weigh 300g of fresh malt and stir it in a blender until it becomes milky. Then mix it with the millet substrate and continue stirring until the mixture becomes increasingly dilute. Place the mixture in a 40°C fermentation chamber for saccharification for 2 hours. After removal, wrap it in gauze and squeeze it in a press to produce a squeezed liquid. The obtained squeezed liquid has the following indicators: (1) Volume: 3.2 L; (2) pH: 5.7; (3) Sugar content: 12.4%; S4. Heat the squeezed liquid in an electric ceramic stove at 2000W until the liquid tumbles for 1 minute. Then, stop heating and wait until the temperature drops to 60°C. Add 1.1g of slaked lime (Ca(OH)2) to the squeezed liquid and stir thoroughly. Once the squeezed liquid temperature drops further to 20°C, add 1.0g of baking soda (NaHCO3) and stir thoroughly to form an alkaline sugar solution. S5. Filter the alkaline sugar solution through oil filter paper until clear and transparent to obtain a crude filtrate. Refrigerate at 3°C for 3 days until ready for use. The resulting crude filtrate has a volume of 1.6 L, a pH of 8.4, and a sugar content of 13.3%. S6. The crude filtrate was filtered twice with qualitative filter paper to obtain a clarified filtrate. The clarified filtrate was then centrifuged at 2500 rpm for 30 minutes to obtain a clear, transparent liquid, which was the stock solution. The volume of the resulting stock solution was 1.4 L, the pH was 7.3, the sugar content was 14.2%, and the protein content was 0.2 g / 100 g. S7. Pour the original liquid into a container and boil it at 1800W for 2.0h. Then adjust the power to 300W and simmer over low heat until small bubbles appear 3 times. After picking it up, it drips like water droplets. Turn off the heat, cool it to room temperature, and pour it into a container for storage. You will get 330g of millet malt sugar, which is yellow-brown in color.

[0016] Example 3 S1. Take a certain amount of wheat seeds and soak them in clean water for 3 hours. Then rinse them repeatedly with water until the water is clear and pick out the defective seeds. Then place the wheat seeds in a germination tray to germinate and keep them moist. The germination process must meet the following conditions: (1) the germination time is 84 hours; (2) the germination temperature is maintained at 25℃; (3) the wheat malt is bright green and 5.0 cm long. Take out the cultivated fresh malt, wash it, remove moldy and rotten seeds, control the surface moisture, and set aside. S2. Weigh 1.0 kg of millet, wash it, and place it in a pot. Add 5 L of water and cook on a ceramic stovetop. Set the power to 2000 W. Once boiling, increase the power to 600 W and continue boiling, stirring constantly to prevent the bottom from becoming sticky. Cook until it thickens to a porridge-like consistency. Turn off the heat and cool to 40°C. S3. Weigh 200g of fresh malt and stir it in a blender until it becomes milky. Then mix it with the millet substrate and continue stirring until the mixture becomes increasingly dilute. Place the mixture in a 45°C fermentation chamber for saccharification for 1.5 hours. After removal, wrap it in gauze and squeeze it in a press to produce a squeezed liquid. The obtained squeezed liquid has the following indicators: (1) Volume: 3.5 L; (2) pH: 5.8; (3) Sugar content: 13.3%; S4. Heat the squeezed liquid in an electric ceramic stove at 1800W until the liquid tumbles for 3 minutes. Then, stop heating and wait until the temperature drops to 60°C. Add 1.2g of slaked lime (Ca(OH)2) to the squeezed liquid and stir thoroughly. Once the squeezed liquid temperature drops further to 20°C, add 1.1g of baking soda (NaHCO3) and stir thoroughly to form an alkaline sugar solution. S5. Filter the alkaline sugar solution through oil filter paper until clear and transparent to obtain a crude filtrate. Refrigerate at 2°C for 1 day and set aside. The resulting crude filtrate has a volume of 1.8 L, a pH of 8.4, and a sugar content of 13.5%. S6. The crude filtrate was filtered twice with qualitative filter paper to obtain a clarified filtrate; the clarified filtrate was then centrifuged at 3000 rpm for 40 minutes to obtain a clear, transparent liquid, which was the stock solution. The volume of the resulting stock solution was 1.5 L, the pH was 7.6, the sugar content was 15.1%, and the protein content was 0.4 g / 100 g. S7. Pour the original liquid into a container and boil it at 1800W for 2.0h. Then adjust the power to 300W and simmer over low heat until small bubbles appear 3 times. After picking it up, it drips like water droplets. Turn off the heat, cool it to room temperature, and pour it into a container for storage. You will get 350g of millet malt sugar, which is brown in color.

[0017] Comparative Example 1 Steps S1-S3 are the same as in Example 1, and the other steps are as follows: S4. Heat the squeezed liquid in an electric ceramic stove at 1800W until the liquid tumbles for 3 minutes. Then, stop heating and wait until the temperature drops to 50°C. Add 0.6g of slaked lime (Ca(OH)2) to the squeezed liquid and stir thoroughly. Once the squeezed liquid temperature drops further to 20°C, add 0.4g of baking soda (NaHCO3) and stir thoroughly to form an alkaline sugar solution. S5. Filter the alkaline sugar solution through oil filter paper until clear and transparent to obtain a crude filtrate. Refrigerate at 2°C for 1 day and set aside. The resulting crude filtrate has a volume of 1.7 L, a pH of 5.6, and a sugar content of 12.1%. S6. The crude filtrate was filtered twice with qualitative filter paper to obtain a clarified filtrate; the clarified filtrate was then centrifuged at 3000 rpm for 40 minutes to obtain a clear, transparent liquid, which was the stock solution. The volume of the resulting stock solution was 1.5 L, the pH was 5.8, the sugar content was 12.8%, and the protein content was 0.1 g / 100 g. S7. Pour the original liquid into a container and boil it at 1800W for 2.0h. Then adjust the power to 300W and simmer over low heat until small bubbles appear 3 times. After picking it up, it drips like water droplets. Turn off the heat, cool it to room temperature, and pour it into a container for storage. You will get 310g of millet malt sugar with a dark yellow color.

[0018] Comparative Example 2 Steps S1-S3 are the same as in Example 1, and the other steps are as follows: S4. Heat the squeezed liquid in an electric ceramic stove at 1800W until the liquid tumbles for 3 minutes. Then stop heating and wait until the temperature drops to 40°C. Add 1.0g of slaked lime (Ca(OH)2) to the squeezed liquid and stir thoroughly to form an alkaline sugar solution. S5. Filter the alkaline sugar solution through oil filter paper until clear and transparent to obtain a crude filtrate. Refrigerate at 2°C for 1 day and set aside. The resulting crude filtrate has a volume of 1.8 L, a pH of 5.7, and a sugar content of 12.5%. S6. The crude filtrate was filtered twice with qualitative filter paper to obtain a clarified filtrate. The clarified filtrate was then centrifuged at 3000 rpm for 40 minutes to obtain a clear, transparent liquid, which was the stock solution. The volume of the resulting stock solution was 1.6 L, the pH was 5.8, the sugar content was 13.1%, and the protein content was 0.3 g / 100 g. S7. Pour the original liquid into a container and boil it at 1800W for 2.0h. Then adjust the power to 300W and simmer until small bubbles appear 3 times. After picking it up, it drips like water droplets. Turn off the heat, cool it to room temperature, and pour it into a container for storage. 310g of millet malt sugar is obtained, which is yellow-brown in color.

[0019] Comparative Example 3 Steps S1-S3 are the same as in Example 1, and the other steps are as follows: S4. Heat the squeezed liquid in an electric ceramic stove at 1800W until the liquid tumbles for 3 minutes. Then, stop heating and wait until the temperature drops to 20°C. Add 1.1g of baking soda (NaHCO3) and stir thoroughly to form an alkaline sugar solution. S5. Filter the alkaline sugar solution through oil filter paper until clear and transparent to obtain a crude filtrate. Refrigerate at 2°C for 1 day and set aside. The resulting crude filtrate has a volume of 1.8 L, a pH of 5.8, and a sugar content of 13.1%. S6. The crude filtrate was filtered twice with qualitative filter paper to obtain a clarified filtrate; the clarified filtrate was then centrifuged at 3000 rpm for 40 min to obtain a clear, transparent liquid, which was the stock solution. The volume of the resulting stock solution was 1.6 L, the pH was 6.0, the sugar content was 14.2%, and the protein content was 0.4 g / 100 g. S7. Pour the original liquid into a container and boil it at 1800W for 2.0h. Then adjust the power to 300W and simmer until small bubbles appear 3 times. After picking it up, it drips like water droplets. Turn off the heat, cool it to room temperature, and pour it into a container for storage. You will get 320g of millet malt sugar, which is yellow-brown in color.

[0020] Comparative Example 4 Steps S1-S3 are the same as in Example 1, and the other steps are as follows: S4. The squeezed liquid was heated in an electric ceramic furnace at 1800W power until the liquid rolled for 3min, then the heating was stopped and cooled to room temperature to form an alkaline sugar solution; S5. Filter the alkaline sugar solution through oil filter paper until clear and transparent to obtain a crude filtrate. Refrigerate at 2°C for 1 day and set aside. The resulting crude filtrate has a volume of 1.8 L, a pH of 5.8, and a sugar content of 13.6%. S6. The crude filtrate was filtered twice with qualitative filter paper to obtain a clarified filtrate; the clarified filtrate was then centrifuged at 3000 rpm for 40 min to obtain a clear, transparent liquid, which was the stock solution. The volume of the resulting stock solution was 1.8 L, the pH was 5.9, the sugar content was 15.0%, and the protein content was 0.4 g / 100 g. S7. Pour the original liquid into a container and boil it at 1800W for 2.0h. Then adjust the power to 300W and simmer until small bubbles appear 3 times. After picking it up, it drips like water droplets. Turn off the heat, cool it to room temperature, and pour it into a container for storage. You will get 320g of millet malt sugar, which is yellow-brown in color.

[0021] Table 1 Various index data of millet maltose prepared in Examples 1-3 and Comparative Examples 1-3 It can be seen from Table 1 above that when preparing alkaline sugar solution, reducing the amount of double alkali added, or adding slaked lime or baking soda alone, or not adding alkaline substances, cannot effectively increase the pH value of the prepared millet malt sugar. It can be seen from Examples 1-3 that the double alkali substances must be added in a limited proportion to obtain a suitable pH and taste.

[0022] The above examples are merely partial embodiments of the present invention, but the scope of the present invention is not limited thereto. The various aspects and embodiments of the present invention disclosed herein are merely illustrative of specific ways to make and utilize the present invention. The order of the examples and the specific operations described do not limit the present invention in any way. Any substitutions and variations that can be readily conceived by researchers familiar with the art within the technical scope disclosed herein are intended to be within the scope of the present invention.

Claims

1. A method for producing millet maltose by double alkalization, characterized in that: The following steps are involved: S1. Bud cultivation Grow wheat seeds to obtain fresh malt, wash and drain surface moisture, and set aside; S2. Cooking millet substrate Millet is boiled with water and then cooled to 30-40° C. to obtain a millet substrate; the boiling process comprises adjusting the boiling power to 1600-2000W, and adjusting the power to 500-800W after boiling, and keeping the boiling state until it becomes a thick porridge, and then stopping the boiling; S3. Saccharification and fermentation The fresh malt obtained in step S1 is weighed and minced into a chyme, and the mixture is stirred and evenly mixed with the millet substrate obtained in step S2 to obtain a mixture, the mixture is placed in a fermentation tank for saccharification reaction, and the saccharified mixture is placed in a squeezer for squeezing to obtain a squeezed liquid; S4, double alkalization of squeezed liquid Boil the squeezed liquid until it tumbles for 1-3 minutes, stop heating and wait until the temperature drops to 50-60°C, add slaked lime to the squeezed liquid and stir evenly, wait until the temperature drops to 20-30°C, then add baking soda and stir evenly to obtain alkaline sugar solution; S5. Preparation of crude filtrate Repeatedly filter the alkaline sugar solution 2-3 times with oil filter paper to obtain a crude filtrate, and store the crude filtrate at 0-5°C for 1-7 days for later use; S6. Preparation of stock solution Repeatedly filter the coarse filtrate 2-3 times with qualitative filter paper to obtain a clarified filtrate, and then centrifuge the clarified filtrate to obtain the stock solution; S7, Condensation and Ointment Making The original liquid is decocted and cooled to room temperature after decocting to obtain yellow-brown or brown-yellow millet malt sugar.

2. The method for making millet maltose by double alkalization according to claim 1, wherein The length of the fresh malt in step S1 is 3.0-5.0 cm.

3. The method for making millet maltose by double alkalization according to claim 1, wherein The ratio of the mass of the millet to the volume of the water in step S2 is 1 kg:3.5-5 L.

4. The method for making millet maltose by double alkalization according to claim 1, wherein The mass ratio of the fresh malt and the millet substrate in step S3 is 1-2:5; the temperature of the saccharification reaction is 40-45° C., and the saccharification reaction time is 1-3 hours.

5. The method for making millet maltose by double alkalization according to claim 1, wherein The ratio of the mass of the millet substrate to the volume of the squeezed liquid in step S3 is 1 kg:3.0-3.5 L, the pH value of the squeezed liquid is 5.5-6.0, and the sugar content of the squeezed liquid is 12.1-13.5%.

6. The method for making millet maltose by double alkalization according to claim 1, wherein The power of the decoction in step S4 is 1800-2000W, the ratio of the volume of the squeezed liquid to the mass of slaked lime is 3.0-3.5L:1.0-1.2g, and the mass ratio of the slaked lime to the baking soda is 1.0-1.2:1.0-1.

2.

7. The method for producing millet maltose by double alkalization according to claim 1, wherein The pH value of the crude filtrate in step S5 is 8.0-8.5, and the sugar content of the crude filtrate is 13.1-13.5%.

8. The method for producing millet maltose by double alkalization according to claim 1, wherein The centrifugal speed in step S6 is 2000-3000 rpm, the centrifugation time is 30-40 min, the volume ratio of the coarse filtrate to the stock solution is 1.5-2.0:1.0-1.5, the pH value of the stock solution is 7.1-7.8, the sugar content of the stock solution is 13.2-15.4%, and the protein content of the stock solution is 0.1-0.5 g / 100 g.

9. The method for producing millet maltose by double alkalization according to claim 1, wherein The boiling process in step S7 is as follows: first adjust the power to 1800-2000W and boil for 2.0-2.5h, then adjust the power to 300-600W and boil until small bubbles appear 3-5 times, and drip like water droplets after being picked up, and then stop boiling.

10. Millet maltose prepared by the method for producing millet maltose by double alkalization according to any one of claims 1 to 9.

Images