CN101744274A - Method for producing lily maltose - Google Patents
Method for producing lily maltose Download PDFInfo
- Publication number
- CN101744274A CN101744274A CN200810244656A CN200810244656A CN101744274A CN 101744274 A CN101744274 A CN 101744274A CN 200810244656 A CN200810244656 A CN 200810244656A CN 200810244656 A CN200810244656 A CN 200810244656A CN 101744274 A CN101744274 A CN 101744274A
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- China
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- lily
- maltose
- chinese yam
- taste
- syrup
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Abstract
The invention discloses a method for producing lily maltose. Chinese yam is taken as raw material and is processed into syrup by using the prior art, lily syrup is added in the syrup in proportion, the mixture is concentrated and the finished product is obtained. The product fully combines the nutrition of Chinese yam and the nutrition of lily, has not only the taste of common maltose but also the taste more fragrant than the taste of ordinary maltose, and has the efficacies of invigorating the spleen, invigorating the lung, reinforcing the kidney, replenishing the vital essence, moistening the lung for arresting coughs, nourishing Yin and eliminating heat, and clearing away the heart fire and tranquillizing.
Description
Technical field
The present invention relates to field of health care food, refer more particularly to a kind of production method of lily maltose.
Background technology
Lily not only has higher edibility, and also has higher medical value, except that nutrients such as starch-containing, protein, fat, calcium, phosphorus, iron, vitamin B1, B2, C, carrotene, also contain some special nutritional labelings, as multiple alkaloids such as colchicins.These compositions act on human body, not only have good nourishing effectiveness, and be very helpful for patients such as weakness, chronic bronchitis, tuberculosis, neurosiss, and multiple cancer is all had certain curative effect, also be a kind of natural antineoplastic.Lily have moisten the lung and relieve the cough, the merit of replenishing the vital essence and removing heat, clearing away the heart fire and tranquillizing, based on the treatment cardiopulmonary disease, as diseases such as lung heat, xeropulmonary cough, hemoptysis haematemesiss, low-heat dysphoria, the insomnias of palpitating with fear.The maltose of China has the history in more than 2000 year, is raw material with potato, corn how, and kind, function ratio are more single.
Summary of the invention
The objective of the invention is in order to overcome the deficiencies in the prior art part, and a kind of lily maltose with nourishing, health care is provided, also disclose a kind of production method of lily maltose simultaneously.
Technical scheme of the present invention is such:
1, raw material is selected: select no blackspot, do not have the fresh Chinese yam of high-quality of rotting, clean, remove the peel, put into clear water; The high-quality fresh lily bud scale is peeled, tear outer membrane, put in the clear water and clean, go into boiling water and floated 20 to 30 minutes, make the lily lobe softening, remove its bitter taste, mill is with standby;
2, making beating gelatinization: with Chinese yam put into the pot boiling ripe after, add 12 times of warm water, it is standby to break into pulpous state with beater;
3, brewer's wort manufacturing: select full, well-developed barley; With the barley wash clean, remove impurity, add 1: 1.5 times in water, under 20 ℃～23 ℃ conditions of temperature, flooded 3～4 hours, making the wheat water content is 40%～45%; Barley behind the dipping allows it germinate naturally 25～30 ℃ of temperature, long 2 centimetres of bud; Fructus Hordei Germinatus is milled to pulpous state;
4, iodine reagent preparation: get the crystalline flake of iodine 13.5 grams, add rapidly in the flask of 100 milliliters of liquor kalii iodides (36: 100), add 3 of hydrochloric acid after the dissolving, 1000 milliliters of last adding distil waters;
5, saccharification: the Chinese yam slurry is put into the saccharification cylinder, adjust the temperature to 55 ℃～63 ℃, add brewer's wort by 6%～8% of bright Chinese yam weight then and stir, be incubated 8～12 hours, the centre should often be stirred; Get 1 milliliter of saccharification liquid, put into little triangular flask, adding distil water shakes up for 10 milliliters, adds iodine reagent and shakes up for 1 milliliter, is faint yellow and can stops saccharification;
7, filter: liquid glucose is boiled, filters, and residue refilters after adding 1 times of boiling water mixing, merges twice filtrate and carries out evaporation and concentration;
8, evaporation and concentration: the malt sugar that leaches is mixed with the lily slurry, and the weight ratio of malt sugar and lily slurry is 80～90: 10～20, with big fire it is boiled, when thing to be mixed thickens gradually, reduce firepower gradually, in heating process, will constantly stir, make it to be heated evenly, be concentrated to 40 Baume degrees and be advisable.
This product not only has the mouthfeel of general maltose with the abundant combination of the nutrition of Chinese yam and lily, and than common maltose mouthfeel delicate fragrance more; Have invigorating the spleen, tonifying lung, reinforce the kidney, benefit is smart, moisten the lung and relieve the cough, the effect of replenishing the vital essence and removing heat, clearing away the heart fire and tranquillizing.
The specific embodiment
1, raw material is selected: select no blackspot, do not have the fresh Chinese yam of high-quality of rotting, clean, remove the peel, put into clear water; The high-quality fresh lily bud scale is peeled, tear outer membrane, put in the clear water and clean, go into boiling water and floated 20 to 30 minutes, make the lily lobe softening, go its bitter taste mill standby;
2, making beating gelatinization: with Chinese yam put into the pot boiling ripe after, add 15 times of warm water, it is standby to break into pulpous state with beater;
3, brewer's wort manufacturing: select full, well-developed barley; With the barley wash clean, remove impurity, add 1: 1.5 times in water, under 20 ℃～23 ℃ conditions of temperature, flooded 3～4 hours, making the wheat water content is 40%～45%; Barley behind the dipping allows it germinate naturally at 25～30 ℃, long 2 centimetres of bud; Fructus Hordei Germinatus is milled to pulpous state;
4, iodine reagent preparation: get the crystalline flake of iodine 13.5 grams, add rapidly in the flask of 100 milliliters of liquor kalii iodides (36: 100), add 3 of hydrochloric acid after the dissolving, 1000 milliliters of last adding distil waters;
5, saccharification: the Chinese yam slurry is put into the saccharification cylinder, adjust the temperature to 55 ℃～63 ℃, add brewer's wort by 6%～8% of bright Chinese yam weight then and stir, be incubated 8～12 hours, the centre should often be stirred; Get 1 milliliter of saccharification liquid, put into little triangular flask, adding distil water shakes up for 10 milliliters, adds iodine reagent and shakes up for 1 milliliter, is faint yellow and can stops saccharification;
7, filter: liquid glucose is boiled, filters, and residue refilters after adding 1 times of boiling water mixing, merges twice filtrate and carries out evaporation and concentration;
8, evaporation and concentration: the malt sugar that leaches is mixed with the lily slurry, and the weight ratio of malt sugar and lily slurry is 85: 15, with big fire it is boiled, when thing to be mixed thickens gradually, reduce firepower gradually, in heating process, will constantly stir, make it to be heated evenly, be concentrated to 40 Baume degrees and be advisable.
Claims (2)
1. the production method of a lily maltose is characterized in that, it is to be raw material with the Chinese yam, utilizes prior art to be processed into malt sugar, adds the lily slurry in proportion and concentrates and form, and liquid glucose is 80～90: 10～20 with the weight ratio that lily is starched.
2. the production method of a kind of lily maltose according to claim 1 is characterized in that, the weight ratio of malt sugar and lily slurry is 85: 15.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN200810244656A CN101744274A (en) | 2008-12-11 | 2008-12-11 | Method for producing lily maltose |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN200810244656A CN101744274A (en) | 2008-12-11 | 2008-12-11 | Method for producing lily maltose |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN101744274A true CN101744274A (en) | 2010-06-23 |
Family
ID=42472349
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN200810244656A Pending CN101744274A (en) | 2008-12-11 | 2008-12-11 | Method for producing lily maltose |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN101744274A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102266002A (en) * | 2011-08-30 | 2011-12-07 | 张勇 | Preparation method of white gourd maltose |
| CN103652239A (en) * | 2013-12-09 | 2014-03-26 | 贵州梵净天馨生物科技有限公司 | Lilium brownii starch soft sweet and preparation method thereof |
| CN105803018A (en) * | 2016-03-17 | 2016-07-27 | 丁栓子 | Preparing method and application of pueraria starch maltose |
-
2008
- 2008-12-11 CN CN200810244656A patent/CN101744274A/en active Pending
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102266002A (en) * | 2011-08-30 | 2011-12-07 | 张勇 | Preparation method of white gourd maltose |
| CN102266002B (en) * | 2011-08-30 | 2012-12-26 | 张勇 | Preparation method of white gourd maltose |
| CN103652239A (en) * | 2013-12-09 | 2014-03-26 | 贵州梵净天馨生物科技有限公司 | Lilium brownii starch soft sweet and preparation method thereof |
| CN105803018A (en) * | 2016-03-17 | 2016-07-27 | 丁栓子 | Preparing method and application of pueraria starch maltose |
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| PB01 | Publication | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Open date: 20100623 |