malt dust
Two sugar molecules а A disaccharide formed by condensation of glycosidic bonds. It is the main ingredient of caramel. It is prepared by malt containing amylase acting 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 is not crystallized, and the addition of sucrose during cooking makes the white maltose turn to golden yellow, increasing its color and flavor.
Maltose, also known as glutinous rice sugar, is made from wheat and glutinous rice. It is sweet and delicious, rich in nutrition, and has the effect of strengthening the stomach and digestion. It is suitable for all ages.
In nature, maltose mainly exists in germinated grains, especially in malt, hence the name. Under the action of starch invertase, starch undergoes hydrolysis reaction to produce maltose, which then undergoes hydrolysis reaction to produce two fractions of glucose. Maltose can be made into crystals and used as sweeteners, but its sweetness is only 1/3 of that of sucrose. Maltose is a cheap nutritional food, which is easy to be digested and absorbed by the human body. Maltose has aldehyde group in its molecular structure, which is a reducing sugar with reducing property. Therefore, it can react with silver ammonia solution in silver mirror, or react with newly prepared alkaline copper hydroxide to form brick-red precipitate. It can be hydrolyzed under certain conditions to produce two molecules of glucose.
Colorless or white crystals, the rough ones are thick syrup. 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 take place silver mirror reaction, and can also co-heat with Bannard 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 to maltose acid. In dilute acid heating or α- Glucosidase hydrolyzes water into 2 molecules of glucose. Used as food, nutrient, etc. It is made from starch hydrolysis and is generally fermented by mixing 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, let it sprout to three or four centimeters long, and then cut its buds for use. Then wash the glutinous rice and pour it into the pot to stew, stir it with the chopped malt evenly, and let it ferment for 3 to 4 hours until it turns into juice. Then filter out the juice and boil it into a paste. After cooling, it becomes amber sugar. When eating, heat it, stir it out with two wooden sticks, and pull the sugar until it is silvery white like noodles.
maple sugar
Acer saccharum, also known as maple sugar, exists in a tall deciduous tree - up to 40 meters high, 40-100 cm in diameter, and 500 years old. This sugar-containing maple is different from other maple trees. It is yellow in autumn, while other maple trees are red. The trunk contains a large amount of starch, which becomes sucrose in winter. Sugar turns into sweet sap when the weather is warm. If you drill holes in the tree, the sap will flow out. The sugar made from tree juice is called maple sugar or maple sugar. Maple sugar is rich in minerals and organic acids, with lower calories than sucrose, fructose, corn sugar, etc., but its calcium, magnesium and organic acid content is much higher than other sugars, which can supplement the weak constitution with unbalanced nutrition. Maple sugar is not as sweet as honey, and its sugar content is about 66% (honey sugar content is about 79% - 81%, and sugar content is as high as 99.4%).
From May to August every year, maple stores starch in its roots to prepare nutrients for the next year. When the ice and snow melt in early spring, the starch stored in the root of the maple tree begins to be converted into sugar. This is also the season when the maple sugar industry workers begin to collect sap and make maple sugar. Maple sugar season is very short, generally from mid-March to mid-April, only about six weeks before and after. The production season is maple syrup made at the end of the harvest season around the beginning of April. It has a strong smell of maple, and is an indispensable seasoning assistant for cooking cookies, cakes and desserts. The famous international maple candy and maple ice cream in Canada use this grade of maple syrup as the main character.
The production of maple syrup is also very simple, that is, heat the maple syrup, the water in the sap will be evaporated little by little, and finally form a slightly thick maple syrup. Generally, 40 kg of maple syrup can only be processed into 1 kg of maple syrup. Only maples that are more than 40 years old or more than 25 cm in diameter can produce useful sap. In order to grow healthily, the amount of sap taken should not exceed 5% of the total. Therefore, maple syrup is very expensive. For example, a bottle of natural maple syrup is only 236ml, but the price is $4.99.
Maple syrup for cooking is characterized by its caramel-like flavor. 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 a spice to make popular maple sugar cigarettes.
Zongzi sugar
Zongzi candy is one of the earliest Chinese candy. It is mainly made of rose, caramel and pine nuts mixed with sucrose.
Its shape is like a triangular zongzi, so it is named zongzi sugar. The zongzi candy is hard, transparent and shiny. You can clearly see that roses and pine nuts are evenly distributed in the sugar body, like a beautiful crystal stone. It is sweet, fragrant and delicious, and has the fragrance of pine nuts and roses. Affected by climate, it is not suitable for production in summer.
Ingredients: sucrose, pine nuts, dried roses, liquid glucose, and acetic acid essence.
Production method:
1. The method of boiling sugar is the same as peanut sugar.
2. Pine nuts and roses must be baked, otherwise they must not be used, so as to prevent the pine nuts and roses from getting damp and the sugar will turn to sand when poured into the ointment.
3. After cooling and boiling the sugar to 160 ℃, pour it on the cooling table with flowing water to cool down, sprinkle pine nuts and dried roses on the cream while it is hot, and fold it back and forth with a scraper. The cream is folded while cooling, and the water continues to evaporate, and the cream gradually condenses into soft candy.
4. Shaping: organize manpower and speed up. Put the soft candy on the table, divide it into small pieces, knead the sugar, and knead it into round strips (pay attention to keeping room temperature)
5. Cut sugar: use scissors to cut sugar. When cutting sugar, you should pay attention to turning it once every time you cut it. The cut sugar is triangular no matter which side it looks from. The triangle can also be cut by changing to machine production.
6. Packaging: The sugar shall be packaged after it is fully cooled to avoid easy adhesion.
7. Quality standard:
Color: light yellow brown, transparent and shiny. Shape: triangular shape, without broken edges and short corners, 240~250 pieces per kilogram.
Osmanthus candy
Osmanthus fragrans sugar is fried with rice dipped in oil to make corrosion sugar, and white osmanthus fragrans is used as the heart sugar. The fire power is appropriate, the hemp is evenly distributed, and 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 seal it, and it becomes the raw material for heart candy. Osmanthus fragrans candy is very strict in its selection and production.
Originally known as Chou City's "foreign sugar", it is a traditional seasonal special product of Chou City. In ancient times, there was a folk song "wine in Taoyuan (referring to the county seat), sugar in Chou City, and fried dough sticks in Hefu". The long fried dough sticks are exaggerated, but the famous wine in Taoyuan and "foreign sugar" in Chou City are true.
Chou City's "foreign sugar" originated in the late Ming and early Qing Dynasty, and its predecessor was Guanzi Sugar in the countryside of Taoyuan. 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 very different. One is without the fragrance of osmanthus, the other is without the sweetness of sugar core, and the third is without the crispness of wrapping wall. One year, a pastry chef from Zou City was arranged in Nanjing with a wooden dealer. He was very inspired to see how many kinds of Nanjing pastries had the fragrance of osmanthus. After coming back, he added osmanthus powder into the sugar tube. At first, the aroma was there, but there was no sugar core, and it was still hard to eat.
Soon after, the governor ordered the exhibition of famous products from all over the country, and the master went to Nanjing again to seek advice, and skillfully prepared a prescription, which was developed day and night. After a lot of efforts, we finally produced a kind of sweet and delicious candy with hollow, round stems, which looks like pipe candy.
This kind of candy was sent to the magistrate and Fujun and presented to the palace as a tribute. It was listed as "good" and was praised. Since then, it has become famous and sold more and more widely. And with the Hong Kong merchants who buy oil and wood, they are sold abroad. "Sugar" is also named after it. Later, with the progress of history, the production method and quality of "foreign sugar" have been improved continuously, and "foreign sugar" has become osmanthus candy, which has been rated as the national high-quality product and twice won the silver medal.
Cranberry candy
Sour horn candy is a kind of candy made by processing sour horn as raw material. The raw material is from the local natural and pollution-free sour horn, which is refined by special process and is pollution-free. It is a natural green food. Its fruit is gelatinous, tastes exquisite and excellent, and has excellent flavor. It can experience the wonderful life in the sour and sweet taste. It is rich in vitamins, appetizes and relieves heat, and is a fashionable leisure food for holiday entertainment and relaxation.
Starch sugar
Sugar, including maltose, glucose, fructose syrup, etc., made from starch-containing grains, potato and other raw materials by acid method, acid enzyme method or enzyme method, is collectively referred to as starch sugar.
Starch sugar has a long history in China. Sugar was mentioned in Qi Ming Yao Shu (Qi Ming Yao Shu) over 500 years ago, and the method of making sugar from rice was described in detail. China's sugar production and consumption has been dominated by sucrose and supplemented by starch sugar for a long time. The state has vigorously supported and promoted starch sugar. By the end of the Ninth Five-Year Plan, due to the technological progress in the starch sugar industry, the yield and quality were improved, and the material consumption was reduced; With the intensive and large-scale operation of enterprises, the cost of starch sugar products has declined 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 with a wide range of consumption fields and a large amount of consumption. It has been widely used in food, medicine, paper and other industries for a long time. With the development of corn deep processing, the development of food industry, the progress of biotechnology such as enzyme preparation, and the change of people's consumption structure, China's starch sugar industry has made significant progress, developing towards multiple varieties, personalization, specialization, and scale, The yield has increased significantly, and the variety structure has been increasingly improved.
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 the second in the world. Starch sugar industry is one of the important ways of agricultural industrialization and grain deep processing. Therefore, the starch sugar industry plays an important role in the development of China's national economy.
Taffy
Toffee, transliterated from English toffee, is a kind of Western-style candy made of brown sugar or molasses and cream, which is hard and hard to chew. The production method is to boil molasses brown sugar until it is very thick, and then use hands or machines to stir this material until the sugar becomes shiny and can maintain solid shape.
lollipop
The lollipop was invented by the Spanish confectioner Enrique Bernard Fogliadoza. A small stick was inserted into the candy to make it portable.
Lollipop is one of children's favorite candy, which 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, such as cotton candy lollipop can be made into more complex cartoon shapes, and some lollipop sticks also have the function of whistle and light.
Coconut sugar
Coconut candy is made from fresh coconut juice, maltose, white granulated sugar, cocoa powder and milk from Hainan Island, and is 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. Chinese traditional medicine believes that coconut sugar is sweet, mild in nature, and has the functions of producing saliva and benefiting water. Moreover, 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. There is no direct relationship between sugar consumption and elevated blood lipids. It should be said that the main dietary factor affecting the change of blood lipids is saturated fatty acid. Only when the intake of sucrose or fructose is very high, it may cause elevated blood lipids. This is due to the unique metabolic pathway of fructose in the liver. Therefore, sugar does not cause elevated blood lipids in general intake.
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 frequent consumption of 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 dental caries. If the sugar is removed in the mouth by gargling or other methods after eating the sugar, it will not cause dental caries.
Vitamins
Vitamin candy is a new category of candy. It contains one or more vitamins. People can supplement the vitamins they need by eating vitamin candy. Most people have eaten candy, but many people may not have eaten or even heard of vitamin candy.
Generally speaking, people can get 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 and directly affects people's own immunity. Therefore, people should consciously supplement vitamins. For example, taking vitamin candy is a convenient and practical method.