M altose syrup yog ib qho kev txhim kho thoob ntiaj teb rau kev tsim cov khob cij thiab khoom qab zib: khoom qab zib, ncuav mog qab zib, icing, kua txiv hmab txiv ntoo, khoom qab zib, ice cream. Nws muaj txiaj ntsig zoo rau cov saj ntawm cov khoom, nrog rau npias, vim tias nws muaj ntau cov suab thaj ntau fermentable. Hauv kev tsim cov cawv, m altose syrup yog siv los ua kom cov saj thiab muab cov yam ntxwv tom qab.
Cov khoom nyoos rau m altose syrup yog qee hom pob kws, barley, millet, sorghum thiab lwm yam qoob loo. Cov khoom uas muaj cov hmoov txhuv nplej siab tau los ntawm cov khoom siv raw yog saccharified nrog kev pab los ntawm enzymes, lub resulting syrup yog lim nrog activated carbon thiab boiled kom txog thaum ib tug tej yam sib xws. Molasses yog ib tug syrup uas muaj cov suab thaj yooj yim (piv txwv li, qabzib) thiab lwm yam impurities uas tsis muaj teeb meem rau tib neeg noj qab haus huv. Nws muaj xim daj-xim av thiab qab zib qab zib nrog cov ntxhiab tsw ntawm barley m alt. M altose syrup tsis muaj cov khoom siv hluavtaws thiab cov khoom siv dag zog, tsis muaj cov khoom noj ntxiv hauv nws cov muaj pes tsawg leeg. Tsis tas li ntawd, nws tsis yog genetic siv nyob rau hauv nws ntau lawm.modified raw material.
Raws li cov kev tshawb fawb tshwj xeeb ua los ntawm Lub Tsev Kho Mob rau Kev Noj Qab Haus Huv Kev Noj Qab Haus Huv, nws tau xaus lus tias molasses yog ib yam khoom uas tau nqus tau zoo los ntawm tib neeg lub cev, thiab kev ntsuas siab heev tau muab rau nws cov khoom noj khoom haus. Raws li qhov no, nws raug nquahu kom siv cov molasses hauv kev noj zaub mov ntawm cov menyuam yaus, ua cov khoom noj khoom haus rau cov neeg mob hauv tsev kho mob, tsev kho mob, tsev so.
Cov piam thaj hauv nws tsis siab heev (25%), yog li. cov khoom tsis crystallize txawm nyob rau lub sij hawm ntev cia muaj insignificant hygroscopicity. Cov yam ntxwv zoo no yooj yim heev hauv kev tsim cov khoom noj khoom haus thiab khoom noj khoom haus.
M altose syrup yog tsim los ntawm ntau lub npe, sib txawv ntawm ib leeg ntawm cov piam thaj uas lawv muaj:
- M - 40 - siv los tsim cov kua txiv hmab txiv ntoo, dej khov, khoom qab zib, thiab lwm yam. siv nws cov kev hloov pauv, suav nrog m altose phoov. Yog li, cov kev ntsuam xyuas tau ua tiav los hloov cov suab thaj nrog molasses hauv kev tsim cov khoom qab zib canes. Yog li, molasses yog kev noj haus, kev nyab xeeb qab zib hloov (1 kg ntawm m altose syrup sib raug rau 0.7 kg suab thaj).
Tsis tas li ntawd, nws tsis xav tsis thoob rau kev txhim kho cov khoom noj khoom haus zoo. Thaum nws ntxiv rau lub khob noom cookie 10.7%, cov roj-tuav lub peev xwm ntawm cov hmoov nplej txhim kho, uas ua rau muaj kev nce ntxiv ntawm cov khob cij, txhim kho nws cov porosity. NtawmNtxiv 7.5% molasses rau lub khob noom cookie slows tus txheej txheem ntawm staleness ntawm qhob cij, tsub kom nws lub txee lub neej, lub softness ntawm crumb thiab elasticity ntawm lub crust yog khaws cia txog li 72 teev. Lub khob cij yog cov tsw qab thiab qab heev. M altose syrup hauv kev tsim cov npias loj (2-3 zaug) txo cov txheej txheem fermentation (cov txheej txheem fermentation yog 4-6 lub hlis). Qhov no yog siv los ntawm brewers kom nce ntau lawm thiab txuag nyiaj.
Cov neeg tsim khoom, siv m altose syrup hauv lawv cov khoom, txo cov nqi ntawm cov khoom, vim lawv tsis siv, lossis siv me me, qab zib. Hom molasses no tau nkag mus rau hauv daim ntawv qhia nyob rau tib theem ntawm cov txheej txheem thev naus laus zis xws li thaum siv cov zib ntab, caramel molasses, syrup. Molasses txhim kho qhov saj, xim, ntom, kev ntxhib los mos ntawm cov khoom kawg. Qhov tshwm sim yog cov khoom tiav uas tshwj xeeb hauv cov tsos thiab saj.
