malt dust
Two sugar molecules а A disaccharide formed by condensation of glycosidic bonds. It is the main component of maltose. It is made by the action of malt containing amylase on starch. It is used as a nutrient and also for preparing culture medium.
From a chemical point of view, maltose or malt sugar is a chemical term, belonging to disaccharides (disaccharides). It is white acicular crystal. The common maltose has no crystal, and the white maltose turns to golden yellow due to the addition of sucrose during cooking, which increases its color, flavor and taste.
Maltose, also known as glutinous rice sugar, is made of wheat and glutinous rice. It is sweet, delicious, nutritious, and has the effect of improving the stomach and digestion. It is suitable for all ages.
In nature, maltose mainly exists in germinated grains, especially in malt, so it is called maltose. Under the action of starch invertase, starch undergoes hydrolysis reaction to generate maltose, which then undergoes hydrolysis reaction to generate two parts of grape glucose. Maltose can be made into crystals and used as a sweetener, but its sweetness is only 1/3 of that of sucrose. Maltose is a cheap nutritious food, easy to be digested and absorbed by human body. Maltose has aldehyde group in its molecular structure, which is a reducing sugar. Therefore, it can react with silver ammonia solution in silver mirror or with newly made alkaline copper hydroxide to form brick red precipitate. It can be hydrolyzed under certain conditions to produce two molecules of glucose.
Colorless or white crystal, thick syrup in rough form. The crystalline maltose of one molecule of water is melted and decomposed at 102 ～ 103 ℃. Easily soluble in water, slightly soluble in ethanol. Reductive disaccharide, which has aldehyde reaction, can undergo silver mirror reaction, and can also be co heated with Bancroft reagent (prepared with copper sulfate, sodium carbonate or caustic soda, sodium citrate and other solutions) to form brick red cuprous oxide precipitation. It can make bromine water fade and be oxidized into maltose acid. In dilute acid heating or α- Glucosidase can hydrolyze water into 2 molecules of glucose. It can be used as food, nutrition agent, etc. It is prepared by hydrolysis of starch, generally by fermenting the enzyme in malt and starch paste at appropriate temperature.
The production of maltose can be roughly divided into the following steps: first soak the wheat and let it germinate to a length of three or four centimeters, then cut the malt into pieces for use. Then wash the glutinous rice, pour it into the pot and braise it until cooked, stir it with the chopped malt, and let it ferment for 3-4 hours until the juice is converted. The filtered juice is then boiled into a paste over a large fire and cooled to form amber shaped sugar cubes. When eating, heat it, stir it with two wooden sticks, and pull the candy until it is silvery white like ramen noodles.
maple sugar
Sugar maple, also known as maple sugar, is a tall deciduous tree - up to 40 meters high, 40-100 cm in diameter, and 500 years old. This sugary maple is different from other maple trees. It is yellow in autumn, while other maple trees are red. The trunk contains a lot of starch, which becomes sucrose in winter. In warm weather, sugar turns into sweet sap. If you drill a hole in a tree, the sap will flow out. Sugar made from tree sap is called maple sugar or maple sugar. Maple sugar is rich in minerals and organic acids. Its caloric value is lower than that of sucrose, fructose, corn sugar, etc., but its calcium, magnesium and organic acid content is much higher than that of other sugars, which can supplement the weak constitution with unbalanced nutrition. The sweetness of maple sugar is not as high as that of honey, and the sugar content is about 66% (the sugar content of honey is about 79% - 81%, and that of granulated sugar is as high as 99.4%).
From May to August each year, maple trees store starch in their roots to prepare nutrients for the next year. When the ice and snow melted in early spring, the starch stored in the roots of maple trees began to be converted into sugar, which was also the season when maple sugar workers began to collect sap and make maple sugar. The maple sugar season is very short, generally from the middle of March to the middle of April, only about six weeks before and after. The production season is the maple syrup produced at the end of the harvest season around the beginning of April. It has a strong flavor of maple trees. It is an indispensable seasoning helper for cooking cookies, cakes and desserts. Canada's famous international famous maple candy and maple syrup ice cream use this grade of maple syrup as the protagonist.
Maple sugar is also very simple to make. It is heated, and the water in the sap is evaporated little by little, finally forming a slightly sticky maple syrup. Generally, only 1kg maple syrup can be produced from 40kg maple sap. Only maple trees over 40 years old or over 25cm in diameter can produce useful juice. In order to make maple trees grow healthily, the amount of juice taken should not exceed 5% of the total. Therefore, maple sugar is very expensive. For example, a bottle of natural maple sugar is only 236ml, but the price is 4.99 dollars.
Maple syrup for cooking is characterized by its caramel like taste. Mainly because of its strong smell, it is widely used in cooking, baking, and some special food condiments. In Europe, America and Japan, it is also used as spice to make popular maple sugar flavored cigarettes.
Zongzi sugar
Zongzi candy is one of the earliest Chinese candy. It is mainly made of rose, maltose and pine nut with sucrose.
Its shape is like triangular zongzi, so it is named zongzi sugar. Zongzi sugar is hard, transparent and shiny. You can clearly see that roses and pine nuts are evenly distributed in the sugar body, just like beautiful crystal stones. It is sweet, fragrant and delicious, with the scent of pine nuts and roses. Due to the influence of climate, it is not suitable for production in summer.
Ingredients: sugar, pine nuts, dry roses, liquid glucose, and vinegar.
Production method:
1. Boil sugar in the same way as peanut sugar.
2. Pine nut kernels and roses must be baked, or they shall not be used, so as to avoid the pine nut kernels and roses from becoming damp, and the sugar will sand back when poured into the syrup.
3. Cool and boil the sugar to 160 ℃, pour it on the cooling table with flowing water for cooling, sprinkle pine nut kernels and dry roses on the sugar paste while it is hot, and fold it back and forth with a scraper. Fold the sugar paste while it is cooling, and the water evaporates constantly. The sugar paste gradually coagulates into jelly.
4. Shaping: organize manpower quickly, put the soft candy on the table, divide it into small pieces, knead the candy, and knead it into round strips (pay attention to keeping the room temperature)
5. Sugar cutting: use scissors to cut sugar. When cutting sugar, you should pay attention to that every time you cut it, you should turn it once. The cut sugar is triangular no matter which side you look at. The triangle can also be cut by machine.
6. Packaging: Package the sugar after it is fully cooled to prevent it from sticking.
7. Quality standard:
Color: light yellowish brown, transparent and shiny. Shape: triangular shape, no broken edges or short corners, 240~250 pieces per kg.
Osmanthus sugar
Osmanthus fragrans sugar is prepared by frying it with rice dipped in oil. The sweet osmanthus with white sugar as the heart sugar has appropriate fire power, and the hemp is evenly applied. The branches are neat. The osmanthus used for making must be fresh and fragrant. When the osmanthus is in full bloom, pick the flowers from the tree. Add white sugar to make a seal, and it becomes the raw material for making heart candy. Osmanthus fragrans candy is very strict in the selection and production of Osmanthus fragrans.
The original name of Chou City is "foreign sugar", which is a traditional seasonal special product of Chou City. In ancient times, there was a folk song "the wine of Taoyuan (the county), the sugar of Chou City, and the fried dough sticks in the river" Zhang Ba's fried dough sticks are exaggerations, but the famous wine of Taoyuan and Chou's "foreign sugar" are really worthy of the name.
Chou City "foreign sugar" originated from the late Ming and early Qing Dynasty, and its predecessor was the tube sugar in Taoyuan countryside. The tube candy is stained with sesame seeds on the outside and solid on the inside. At first glance, it looks exactly like the later sweet scented osmanthus candy. But the taste is quite different. There is no fragrance of osmanthus, no sweetness of sugar chips, and no crispness of the wall. One year, a pastry chef in Zou City accompanied the wood merchant to Nanjing and was inspired to see how many pastries in Nanjing had the fragrance of osmanthus. After coming back, he added osmanthus powder into the tube candy. At first, there was a fragrance, but there was no sugar core. It was still hard to eat.
Soon, the governor ordered the exhibition of famous products in various places. The master went to Nanjing again for advice, and made a good prescription day and night. After a lot of efforts, we finally made a sweet and delicious candy that looks like tube candy, hollow, round stem.
This kind of candy was sent to the county magistrate and Fujun, and was presented to the palace as a tribute. They were both listed as "good products", and were rewarded. Since then, it has gained great reputation and become more and more popular. And along with the Hong Kong businessmen who buy oil and wood, they are going across the sea and sold abroad. Therefore, "foreign sugar" got its name. Later, with the development of history, the production method of "foreign sugar" has been improved and the quality has also been improved. The "foreign sugar" has become osmanthus sugar, which has been rated as the national high-quality product and won the silver medal twice.
Sour horn candy
Sour horn candy is a kind of candy made by processing sour horn as raw material. The raw materials are natural pollution-free sour corns from the local area, which are refined through special processes. They are pollution-free. They are natural green food. They are gelatinous, taste fine, and taste excellent. They experience the wonderful life in the sour, sweet taste. They are rich in vitamins, appetizers, and sunstrokes. They are fashionable leisure food for vacation, entertainment, and relaxation.
Starch sugar
Sugar, including maltose, glucose, fructose syrup, etc., made from starchy grains, potatoes, etc. by acid method, acid enzyme method or enzyme method, is collectively referred to as starch sugar.
Starch sugar has a long history in China. It was mentioned in the Qi Ming Yao Shu for more than 500 years, and the method of making sugar from rice was described in detail. For a long time, sugar production and consumption in China has been dominated by sucrose, supplemented by starch sugar. The state vigorously supports and promotes starch sugar. In the later period of the Ninth Five Year Plan, due to the technical progress of the starch sugar industry, the yield and quality were improved, and the material consumption was reduced; Enterprises operate intensively and on a large scale. The cost of starch sugar products has dropped significantly, and the starch sugar market has gradually expanded, becoming an important supplement to the sugar market. Starch sugar is a pillar product of starch deep processing due to its wide consumption field and large consumption amount. It has been widely used in many industries such as food, medicine and paper making for a long time. With the development of corn deep processing, food industry, progress in biotechnology such as enzyme preparation, and changes in people's consumption structure, China's starch sugar industry has made significant development, moving towards multi varieties, personalization, specialization, and large-scale development, The yield has increased significantly, and the variety structure has become increasingly perfect.
In 2005, the output of starch sugar reached 4.2 million tons and the output value reached 9.24 billion yuan. China's starch sugar output is second only to the United States, ranking second in the world. Starch sugar industry is one of the important ways of agricultural industrialization and grain deep processing. Therefore, starch sugar industry plays an important role in the development of China's national economy.
Toffee
Toffee (Hong Kong translation: Tuofei), transliterating from English, is a kind of western candy. It is hard and hard to chew sugar made of brown sugar or molasses and cream. The method of making it is to boil molasses brown sugar to a very thick consistency, and then stir the material with hands or machines until the candy becomes shiny and can maintain its solid shape.
lollipop
The lollipop was invented by the Spanish confectioner Enrique Bernard Fengliadoza. A small stick is inserted into the candy so that it can be held.
Lollipop is a favorite candy for children. It is produced by candy manufacturers at all levels in the world. In addition to the lollipop made of ordinary hard candy, there are various forms. For example, cotton candy lollipop can be made into more complex cartoon shapes. Some lollipop sticks also have the function of whistle and light.
Coconut sugar
Coconut candy is made of fresh coconut juice, maltose, white granulated sugar, cocoa powder and milk from Hainan Island, and refined by special scientific methods. It is divided into traditional crisp coconut hard candy, coconut soft candy, coffee candy and other varieties. It inherits the tradition of candy production in Hainan, with rich flavor and pure taste. It not only retains the original flavor of coconut, but also tastes sweet and delicious.
Coconut candy has high nutritional value. According to Chinese medicine, coconut sugar is sweet in taste, warm in nature, and has the functions of promoting fluid production and promoting diuresis. And coconut leaves contain more nutrients, such as sugar, glucose, sucrose, protein, fat, vitamin B, vitamin C, calcium, phosphorus, iron and other trace elements and minerals.
Sugar is not the culprit leading to disease. According to epidemiological research results, sugar intake is not directly related to the incidence of obesity. Fat intake is closely related to obesity, and diabetes is not related to the amount of sugar, because diabetes is caused by impaired pancreatic function. Eating sugar has no direct relationship with the increase of blood lipids. It should be said that the main dietary factor affecting the change of blood lipids is saturated fatty acids. Only when the intake of sucrose or fructose is very high can it cause the increase of blood lipids. This is due to the unique metabolic pathway of fructose in the liver. Therefore, under the general intake, sugar does not cause the increase of blood lipids.
Sugar is not the initiator of dental caries. As we all know, the UK has always maintained a high per capita consumption of sugar, but the incidence of dental caries is low. In contrast, China, where the consumption of candy in food stores is low, has a high incidence rate of dental caries. It is believed that sugar is easy to cause dental caries because sugar exists in the mouth for a long time and can be used as a bacterial culture medium to cause dirty teeth. If sugar is removed from the mouth in time by gargling or other methods after eating sugar, dental caries will not be caused.
Vitamins
Vitamin candy is a new kind of candy. It contains one or more vitamins. People can supplement the vitamins they need by eating vitamin candy. Most people have eaten candies, but many people may not have eaten or even heard of vitamin candies.
Generally speaking, people can obtain vitamins normally through food, but modern people often lack vitamins due to work stress, diet imbalance and other reasons. As we all know, the content of vitamins in the human body is very small, but it is very important. It directly affects people's own immunity. Therefore, people should consciously supplement vitamins. For example, eating vitamin candy is a more convenient and practical method.
Arts
On May 25, 2010, at the International Confectionery and Leisure Food Exhibition held in Chicago, the United States, an exhibitor demonstrated the carving technology of watermelon. The three-day 2010 International Confectionery and Leisure Food Exhibition opened in Chicago on the same day. About 450 exhibitors from 69 countries and regions exhibited the latest food and candy products, and more than 14000 professionals from all over the world participated in the exhibition.