CN105695532A - Preparing method for malt sugar - Google Patents
Preparing method for malt sugar Download PDFInfo
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- CN105695532A CN105695532A CN201610119043.0A CN201610119043A CN105695532A CN 105695532 A CN105695532 A CN 105695532A CN 201610119043 A CN201610119043 A CN 201610119043A CN 105695532 A CN105695532 A CN 105695532A
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- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12P—FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIRED CHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERS FROM A RACEMIC MIXTURE
- C12P19/00—Preparation of compounds containing saccharide radicals
- C12P19/14—Preparation of compounds containing saccharide radicals produced by the action of a carbohydrase (EC 3.2.x), e.g. by alpha-amylase, e.g. by cellulase, hemicellulase
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12P—FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIRED CHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERS FROM A RACEMIC MIXTURE
- C12P19/00—Preparation of compounds containing saccharide radicals
- C12P19/12—Disaccharides
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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
The present invention relates to food manufacture field, in particular to the manufacture method of a kind of maltose。
Background technology
Maltose is China's one tradition confection, though its taste is sweet in sucrose, but it has effect of strengthening the spleen and stomach, nourishing the lung to arrest cough, is all-ages food。
In China's traditional medicine, often use maltose as preparing the adjuvant of medicine or in order to concoct medical material。This is because after maltose has edibility, also have its dietetic therapy effect。Its sweet in the mouth warm in nature, with can turn glucose after water dissolution into, as battalion's maltose nutriment medically, can be used as skin care, invigorating the spleen and replenishing QI, nourishing the lung to arrest cough, relieving spasm to stop pain, moisten internal organs, appetizing relieving restlessness, relieving constipation is secret, cure mainly weakness of the spleen and stomach, shortness of breath and fatigue, decreased food intake of receiving is few, asthenia cold abdominalgia, xeropulmonary cough, dry cough few expectorant, pharyngalgia。Often edible maltose, the deficiency of vital energy is unable, chronic cough of deficiency lung and asthenia cold abdominalgia etc. have good auxiliary therapeutic action。Having research worker to think, maltose by the direct Absorption And Metabolism of liver, can will not cause the rising of blood glucose when human body lacks insulin, and diabetics can also proper amount of edible。
The preparation method of maltose has traditional preparation methods and industrial production process。Industrial production process is usually with each kind of starch (such as corn starch) for raw material, adopts Production by Enzymes high maltose syrup, and recycling modern separation technology prepares the crystalline maltose that maltose content is high。Though energy industrialized production maltose, but require higher to producing equipment, production technology etc., so that production cost improves。Traditional preparation methods adopt germinate after Semen Tritici aestivi again with steaming and decocting after Semen Maydis co-fermentation make, its preparation method is coarse, cause sugar rate and quality not good。
In view of this, the special proposition present invention。
Summary of the invention
It is an object of the invention to provide the manufacture method of a kind of maltose。This preparation method goes out the sugar low problem of rate for what conventional fabrication method existed, selects Fructus Hordei Vulgaris and Oryza glutinosa to make, and Fructus Hordei Germinatus and Oryza glutinosa have been carried out fermenting twice when mixing and ferment。Two-part fermentation process makes longer fermentation times, so that the amylolytic enzyme in Fructus Hordei Germinatus can give full play to hydrolysis, the starch in Oryza glutinosa is hydrolyzed to maltose as much as possible, improves and sugar rate。
In order to realize the above-mentioned purpose of the present invention, spy by the following technical solutions:
The manufacture method of maltose, comprises the steps:
(1) carry out after, being soaked by Fructus Hordei Vulgaris educating bud；
(2), when described Fructus Hordei Vulgaris grows the two leaf bag hearts, pulverized, Fructus Hordei Germinatus after being pulverized, and the part Fructus Hordei Germinatus after pulverizing is mixed with the Oryza glutinosa after steaming and decocting and carries out one time fermentation, add remainder Fructus Hordei Germinatus after one time fermentation and carry out ferment in second time；
(3), after ferment in second time completes, filtering taking juice, namely described juice obtain maltose after infusion。
In manufacture method provided by the invention, select Fructus Hordei Vulgaris and Oryza glutinosa as preparing raw material。Rich in starch hydrolytic enzyme in the Fructus Hordei Germinatus of Fructus Hordei Vulgaris, it is possible to by the Starch Hydrolysis in Oryza glutinosa, obtain maltose。
In order to improve sugar rate (i.e. the yield of maltose), the present invention by Fructus Hordei Germinatus and Oryza glutinosa mixing ferment time carried out fermenting twice。Two-part fermentation process makes longer fermentation times, so that the amylolytic enzyme in Fructus Hordei Germinatus can give full play to hydrolysis, the starch in Oryza glutinosa is hydrolyzed to maltose as much as possible。
Can stopping educating bud when wheat grain grows the two leaf bag hearts, now, the content of the amylolytic enzyme in Fructus Hordei Germinatus is best。Employing grows to the Fructus Hordei Germinatus in this stage and ferments, and can improve the hydrolysis degree of starch in Oryza glutinosa, sugar rate thus improving。
Preferably, described step (1) specifically includes following steps:
Pull out after Fructus Hordei Vulgaris is soaked, be placed in the environment of 18-25 DEG C, and every day waters pouring 2-3 time with the water of 20-30 DEG C。
In order to improve the content of the amylolytic enzyme in Fructus Hordei Germinatus, sugar rate thus improving, the ambient temperature educating bud is controlled at 18-25 DEG C by the present invention, and every day waters pouring 2-3 time with the water of 20-30 DEG C。Watering the temperature drenching water used can the content of amylolytic enzyme in Fructus Hordei Germinatus be affected to some extent, temperature is too high or attitude all affects the growth of Fructus Hordei Germinatus, thus affecting the content of amylolytic enzyme in Fructus Hordei Germinatus。
In immersion process, it is preferable that the time of immersion is 23-24 hour, Fructus Hordei Vulgaris can be made fully to absorb water and improve germination percentage。
Preferably, in step (2), the temperature of described one time fermentation and described ferment in second time is 40-60 DEG C, and the time of described one time fermentation is 5-6 hour, and the time of described ferment in second time is 6-12 hour。
Sugar rate to improve, the present invention strictly controls the temperature of fermentation in manufacturing process, and suitable temperature range is 40-60 DEG C。The activity reduction of the too high or too low amylolytic enzyme that all can cause in Fructus Hordei Germinatus of temperature, even loses activity。Wherein, it is most preferred that fermentation temperature be 45-50 DEG C。
Fermentation time also can affect sugar rate, and time too short meeting makes fermentation not thorough, and the harm of overlong time is bigger, can cause preparing maltose, and therefore, in the present invention, the suitable time of one time fermentation and ferment in second time is followed successively by 5-6 hour and 6-12 hour。
Preferably, in step (3), described infusion specifically includes following steps:
Being boiled by described juice, transfer in water bath heating device and concentrate, the temperature of water-bath controls at 80-90 DEG C, and is stirred in concentration process。
Traditional infusion method is to directly heat with burning things which may cause a fire disaster to boil always, causes that in infusion process, juice is easily stuck with paste, and sugar rate thus reducing。In the present invention, infusion is first to directly heat juice burning things which may cause a fire disaster to boil, and then retransfers water proof in heating in water bath equipment and concentrates so that it is moisture constantly evaporates, and the concentration of maltose constantly increases。The method adopting heating in water bath carries out infusion concentration, and juice velocity ratio of being heated directly heats reduction, juice will not being caused because of heated fast to be burned phenomenon, sugared rate thus improving。
In heating in water bath process, being transferred to by juice in flat equipment and carry out heating in water bath, the heating surface area of juice increases, will not as, when directly heating, being heated and a little converge。Adopting the method that flat equipment carries out heating in water bath can reduce phenomenon of being burned further, sugar rate thus improving。And, also can accelerate infusion process so that the speed of infusion is greatly promoted。
Directly heating and boil with in water-bath concentration process, the apparatus for placing of juice selects the metalwares such as iron pan, stainless-steel pan, aluminum pot can accelerate infusion speed。Discuss as the preceding paragraph, when water-bath concentrate, may select the metalwares such as flat iron pan, stainless-steel pan, aluminum pot。
Infusion method provided by the invention not only can improve and sugar rate, but also can improve the exterior quality of prepared maltose so that it is present bright orange red, more tempting。
In the present invention, sugar rate to improve further, it is preferable that Fructus Hordei Germinatus and the mass ratio of described Oryza glutinosa after described pulverizing are (2-5): 10。It is highly preferred that the mass ratio of Fructus Hordei Germinatus after described pulverizing and described maltose is (3-4.5): 10。
Preferably, in step (3), described steaming and decocting specifically includes following steps:
Pick up after Oryza glutinosa is soaked 5-12 hour in water and drain；
Continue to boil by being placed in water by described Oryza glutinosa again after water boil, until Oryza glutinosa is without hard-core。
In the present invention, Oryza glutinosa is soaked 5-12 hour in water so that it is fully imbibition, put into steaming and decocting in water after draining, until Oryza glutinosa is without hard-core。Fructus Hordei Germinatus mixed fermentation after the Oryza glutinosa of this state and pulverizing, can making the amylolytic enzyme in Fructus Hordei Germinatus be sufficiently mixed uniformly with Oryza glutinosa, improve extent of starch hydrolysis, sugar rate thus improving。
Preferably, in step (2), the equipment used by described pulverizing is pulverizer。
Fructus Hordei Germinatus can be pulverized evenly by pulverizer, and granularity is less, improves and sugar rate。
Compared with prior art, the invention have the benefit that
(1) Fructus Hordei Vulgaris and Oryza glutinosa is selected to make maltose, and Fructus Hordei Germinatus and Oryza glutinosa have been carried out fermenting twice when mixing and ferment。Two-part fermentation process makes longer fermentation times, so that the amylolytic enzyme in Fructus Hordei Germinatus can give full play to hydrolysis, the starch in Oryza glutinosa is hydrolyzed to maltose as much as possible, improves out sugar rate。
(2) present invention is in educating bud process, and by controlling the ambient temperature educating bud at 18-25 DEG C, and every day waters pouring 2-3 time with the water of 20-30 DEG C, improves the content of amylolytic enzyme in Fructus Hordei Germinatus, sugar rate thus improving。
(3) present invention is during the fermentation, by controlling at 40-60 DEG C by the temperature of one time fermentation and ferment in second time, it is ensured that the hydrolysing activity of amylolytic enzyme in Fructus Hordei Germinatus, sugar rate thus improving。
(4) present invention is in infusion process, boils by first being directly heated by juice burning things which may cause a fire disaster, then retransfers the method that in heating in water bath equipment, water proof carries out concentrating, it is ensured that juice is not easily burned, and sugar rate thus improving。And, also improve infusion speed and the exterior quality of the maltose obtained。
(5) present invention is by carrying out synthesis improvement to multiple factors, thus using sugar rate to reach 30%-40%。
Detailed description of the invention
Below in conjunction with embodiment, embodiment of the present invention are described in detail, it will be appreciated by those skilled in the art that the following example is merely to illustrate the present invention, and are not construed as restriction the scope of the present invention。Unreceipted actual conditions person in embodiment, conventionally the condition of condition or manufacturer's suggestion carries out。Agents useful for same or the unreceipted production firm person of instrument, be and can pass through the commercially available conventional products bought and obtain。
Embodiment 1
Take 10 jin of Oryza glutinosa to add water steaming and decocting, until Oryza glutinosa is without hard-core。
Take after 2 jin of Fructus Hordei Vulgaris are soaked and carry out educating bud。
When Fructus Hordei Vulgaris grows the two leaf bag hearts, pulverized, the Fructus Hordei Germinatus after being pulverized。
Take the Fructus Hordei Germinatus after 2 jin of pulverizing, this Fructus Hordei Germinatus is divided into two parts of same volume, a mix with the Oryza glutinosa after steaming and decocting and carry out one time fermentation, adding another part after one time fermentation and carry out the temperature of ferment in second time, one time fermentation and ferment in second time and be kept at 25-28 DEG C。
After ferment in second time completes, filtering taking juice, namely described juice obtain maltose after infusion。
Embodiment 2
The manufacture method of the present embodiment is identical with embodiment 1, and only the temperature of one time fermentation and ferment in second time there are differences。In the present embodiment, the Wen Di of one time fermentation and ferment in second time being kept at 40-43 DEG C, and the time of one time fermentation is 5 hours, the time of ferment in second time is 6 hours。
Embodiment 3
Take 10 jin of Oryza glutinosa to add water steaming and decocting, until Oryza glutinosa is without hard-core。
Taking after 5 jin of Fructus Hordei Vulgaris are soaked and carry out educating bud, this step specifically includes:
Pull out after soaking 23-24 hour after the Fructus Hordei Vulgaris of 5 jin are cleaned, be placed in the environment of 18-20 DEG C, and every day waters pouring 2-3 time with the water of 20-30 DEG C。
When Fructus Hordei Vulgaris grows the two leaf bag hearts, pulverized, the Fructus Hordei Germinatus after being pulverized。
Take the Fructus Hordei Germinatus after 5 jin of pulverizing, it is divided into two parts of same volume, portion mixes with the Oryza glutinosa after steaming and decocting and carries out one time fermentation, add another part after one time fermentation and carry out ferment in second time, the temperature of one time fermentation and ferment in second time is kept at 45-48 DEG C, the time of one time fermentation is 6 hours, and the time of ferment in second time is 6 hours。
After ferment in second time completes, filtering taking juice, namely described juice obtain maltose after infusion。
Embodiment 4
Take to pick up after 10 jin of Oryza glutinosa soak 12 hours in water and drain, continue to boil by being placed in water by described Oryza glutinosa again after water boil, until Oryza glutinosa is without hard-core。
Taking after 3 jin of Fructus Hordei Vulgaris are soaked and carry out educating bud, this step specifically includes:
Pull out after soaking 23-24 hour after the Fructus Hordei Vulgaris of 3 jin are cleaned, be placed in the environment of 20-23 DEG C, and every day waters pouring 2-3 time with the water of 20-30 DEG C。
When Fructus Hordei Vulgaris grows the two leaf bag hearts, pulverized, the Fructus Hordei Germinatus after being pulverized。
Take the Fructus Hordei Germinatus after 3 jin of pulverizing, it is divided into two parts of same volume, portion mixes with the Oryza glutinosa after steaming and decocting and carries out one time fermentation, add another part after one time fermentation and carry out ferment in second time, the temperature of one time fermentation and ferment in second time is kept at 58-60 DEG C, the time of one time fermentation is 6 hours, and the time of ferment in second time is 12 hours。
After ferment in second time completes, filtering taking juice, namely described juice obtain maltose after infusion。In this step, infusion specifically includes following steps:
Being boiled by juice, transfer in water bath heating device and concentrate, the temperature of water-bath controls at 80-85 DEG C, and is stirred continuously in concentration process。
Embodiment 5
Take to pick up after 10 jin of Oryza glutinosa soak 5 hours in water and drain, continue to boil by being placed in water by described Oryza glutinosa again after water boil, until Oryza glutinosa is without hard-core。
Taking after 3 jin of Fructus Hordei Vulgaris are soaked 23-24 hour and carry out educating bud, this step specifically includes:
Pull out after soaking after the Fructus Hordei Vulgaris of 3 jin are cleaned, be placed in the environment of 23-25 DEG C, and every day waters pouring 2-3 time with the water of 20-30 DEG C。
When Fructus Hordei Vulgaris grows the two leaf bag hearts, pulverized, the Fructus Hordei Germinatus after being pulverized。
Take the Fructus Hordei Germinatus after 4.5 jin of pulverizing, it is divided into two parts of same volume, portion mixes with the Oryza glutinosa after steaming and decocting and carries out one time fermentation, add another part after one time fermentation and carry out ferment in second time, the temperature of one time fermentation and ferment in second time is kept at 48-50 DEG C,, the time of one time fermentation is 5 hours, and the time of ferment in second time is 10 hours。
After ferment in second time completes, filtering taking juice, namely described juice obtain maltose after infusion。In this step, infusion specifically includes following steps:
Being boiled by juice, transfer in water bath heating device and concentrate, the temperature of water-bath controls at 87-90 DEG C, and is stirred continuously in concentration process。During heating in water bath, juice is contained in flat bottom aluminium pot。
The exterior quality going out sugar rate and gained maltose of the manufacture method that embodiment 1-embodiment 5 provides is contrasted。Its comparing result is as shown in table 1。
In the present invention, it is previously mentionedWherein, the quality of raw material is Fructus Hordei Germinatus quality and Oryza glutinosa quality sum。
The exterior quality going out sugar rate and gained maltose of each embodiment of table 1
| Go out sugar rate | Exterior quality | |
| Embodiment 1 | 30% | Orange red, color and luster unclarity |
| Embodiment 2 | 33% | Orange red, color and luster unclarity |
| Embodiment 3 | 35% | Orange red, color and luster unclarity |
| Embodiment 4 | 39% | Bright is orange red |
| Embodiment 5 | 40% | Bright is orange red |
Experimental example
The present invention have studied fermentation in manufacture method, infusion, educates the impact on going out sugar rate of the steps such as bud, is provided with following experiment:
(1), the fermentation process impact on going out sugar rate
In the present invention, fermentation process is two-part fermentation so that longer fermentation times, so that the amylolytic enzyme in Fructus Hordei Germinatus can give full play to hydrolysis, the starch in Oryza glutinosa is hydrolyzed to maltose as much as possible, sugar rate thus improving。
In the present invention, temperature during fermentation is preferably 40-60 DEG C, more preferably 45-50 DEG C, it is ensured that the activity of the amylolytic enzyme in Fructus Hordei Germinatus, sugar rate thus improving。
In the present invention, the time of one time fermentation and ferment in second time is preferably 5-6 hour and 6-12 hour successively, it is ensured that fermentation smoothly and is fermented completely, thus ensureing sugar rate in a higher level。
Using embodiment 5 as experimental example。
The manufacture method of comparative example is identical with embodiment 5, there are differences only on fermentation mode, fermentation temperature and fermentation time。Comparative example arrange as shown in table 2, and record each comparative example go out sugar rate。
The contrast factor of each comparative example of table 2 and go out sugar rate result
| Fermentation mode | Fermentation temperature | Fermentation time | Go out sugar rate | |
| Embodiment 5 | Two-part ferments | 48-50℃ | 5 hours and 10 hours | 40% |
| Comparative example 1 | One-part form ferments | 48-50℃ | 10 hours | 20% |
| Comparative example 2 | Two-part ferments | 30℃ | 5 hours and 10 hours | 14% |
| Comparative example 3 | Two-part ferments | 70℃ | 5 hours and 10 hours | - |
| Comparative example 4 | Two-part ferments | 48-50℃ | 3 hours and 7 hours | 26% |
| Comparative example 5 | Two-part ferments | 48-50℃ | 8 hours and 12 hours | 18% |
Note: namely the one-part form in table 2 ferments: when Fructus Hordei Vulgaris grows the two leaf bag hearts, is pulverized, all mixes with the Oryza glutinosa after steaming and decocting and ferment。
(2) impact on going out sugar rate of, the infusion method
In the present invention, infusion method is first to be boiled by juice, transfers in water bath heating device and concentrates, and the temperature of water-bath controls at 80-90 DEG C, and is constantly stirred in concentration process, it is ensured that juice is not easily burned, and sugar rate thus improving。And, also improve infusion speed and the exterior quality of the maltose obtained。
In the present invention, juice can being contained in flat metalware during water-bath concentration, reduce phenomenon of being burned further, sugar rate thus improving。And, also can reduce used by infusion the time。
The manufacture method of comparative example is identical with embodiment 5, there are differences only in infusion method。
Arranging as shown in table 3 of comparative example, and record the exterior quality sugar rate, infusion time and maltose of each comparative example。
The contrast factor of each comparative example of table 3 and go out sugar rate, infusion time and maltose exterior quality
| Condensing mode | Container | Go out sugar rate | The infusion time | Exterior quality | |
| Embodiment 5 | Heating in water bath | Iron pan | 40% | 1h | Bright color |
| Comparative example 6 | Directly heat | Iron pan | 33% | 1.2h | Color and luster unclarity |
| Comparative example 7 | Heating in water bath | Non-iron pan | 35% | 1.4h | Bright color |
| Comparative example 8 | Directly heat | Non-iron pan | 32% | 1.5h | Color and luster unclarity |
(3), the raw material impact on going out sugar rate
In the present invention, select Fructus Hordei Vulgaris and Oryza glutinosa as the raw material making maltose, it is ensured that to go out sugar rate。
The manufacture method of comparative example 9 is identical with embodiment 5, there are differences on raw material only in preparing。In comparative example 9, selecting Semen Tritici aestivi and Semen Maydis as making raw material, it goes out sugar rate is 10-13%, well below the present invention。
Although illustrate and describing the present invention with specific embodiment, however it will be appreciated that may be made that when without departing substantially from the spirit and scope of the present invention many other change and amendment。It is, therefore, intended that include all such changes and modifications belonging in the scope of the invention in the following claims。
Claims (10)
1. the manufacture method of maltose, it is characterised in that comprise the steps:
(1) carry out after, being soaked by Fructus Hordei Vulgaris educating bud；
(2), when described Fructus Hordei Vulgaris grows the two leaf bag hearts, pulverized, Fructus Hordei Germinatus after being pulverized, and the part Fructus Hordei Germinatus after pulverizing is mixed with the Oryza glutinosa after steaming and decocting and carries out one time fermentation, add remainder Fructus Hordei Germinatus after one time fermentation and carry out ferment in second time；
(3), after ferment in second time completes, filtering taking juice, namely described juice obtain maltose after infusion。
2. manufacture method according to claim 1, it is characterised in that described step (1) specifically includes following steps:
Pull out after Fructus Hordei Vulgaris is soaked, be placed in the environment of 18-25 DEG C, and every day waters pouring 2-3 time with the water of 20-30 DEG C。
3. manufacture method according to claim 1, it is characterized in that, in step (2), the temperature of described one time fermentation and described ferment in second time is 40-60 DEG C, and the time of described one time fermentation is 5-6 hour, the time of described ferment in second time is 6-12 hour。
4. manufacture method according to claim 3, it is characterised in that in step (2), the temperature of described one time fermentation and described ferment in second time is 45-50 DEG C。
5. manufacture method according to claim 1, it is characterised in that in step (3), described infusion specifically includes following steps:
Being boiled by described juice, transfer in water bath heating device and concentrate, the temperature of water-bath controls at 80-90 DEG C, and is stirred in concentration process。
6. manufacture method according to claim 1, it is characterised in that Fructus Hordei Germinatus and the mass ratio of described Oryza glutinosa after described pulverizing are (2-5): 10。
7. manufacture method according to claim 6, it is characterised in that Fructus Hordei Germinatus and the mass ratio of described Oryza glutinosa after described pulverizing are (3-4.5): 10。
8. manufacture method according to claim 1, it is characterised in that in step (3), described steaming and decocting specifically includes following steps:
Pick up after Oryza glutinosa is soaked 5-12 hour in water and drain；
Continue to boil by being placed in water by described Oryza glutinosa again after water boil, until Oryza glutinosa is without hard-core。
9. manufacture method according to claim 2, it is characterised in that in step (1), the time of described immersion is 23-24 hour。
10. manufacture method according to claim 1, it is characterised in that in step (2), the equipment used by described pulverizing is pulverizer。
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Cited By (6)
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| CN106260441A (en) * | 2016-08-19 | 2017-01-04 | 石阡县黔鑫绿色食品有限公司 | A kind of production method of Flos Lonicerae maltose |
| CN106306299A (en) * | 2016-08-19 | 2017-01-11 | 石阡县黔鑫绿色食品有限公司 | Ginger candy production method |
| CN106434790A (en) * | 2016-08-31 | 2017-02-22 | 安徽紫山农业科技有限公司 | Method for extracting natural product from starch |
| CN109221571A (en) * | 2018-09-03 | 2019-01-18 | 安徽詹氏食品股份有限公司 | A kind of nutrition reinforced type blended nut shortcake and preparation method thereof |
| CN110214949A (en) * | 2018-03-03 | 2019-09-10 | 广州市合利源食品有限公司 | The extracting method of malt extract with flavouring and high nutritive value |
| CN115466803A (en) * | 2022-09-28 | 2022-12-13 | 吴贞祥 | Method for preparing maltose |
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| CN106306299A (en) * | 2016-08-19 | 2017-01-11 | 石阡县黔鑫绿色食品有限公司 | Ginger candy production method |
| CN106434790A (en) * | 2016-08-31 | 2017-02-22 | 安徽紫山农业科技有限公司 | Method for extracting natural product from starch |
| CN110214949A (en) * | 2018-03-03 | 2019-09-10 | 广州市合利源食品有限公司 | The extracting method of malt extract with flavouring and high nutritive value |
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