I. Source and compilation method 1. Maltose is named because it exists in malt. Starch in malt can hydrolyze starch into maltose. Modern industry is made of starch (corn and rice) through fermentation, refining, concentration and crystallization. Our company sells crystalline maltose for injection, the content of which is above 99%. 2. Maltose syrup is mainly composed of maltose, which can be divided into high maltose syrup and ordinary maltose syrup according to its maltose concentration. Malt syrup, also known as maltose syrup or caramel, is the oldest starch sugar product. Modern industry takes high-quality corn starch as raw material, and enzyme preparation is liquefied, saccharified, refined and concentrated, and the maltose content is between high maltose syrup and maltodextrin. 3. Isomaltose isomers will produce a small amount of isomaltose while producing maltose. 4. Disaccharide alcohol after maltose hydrogenation reduction. Corn starch is generally hydrolyzed, hydrogenated and refined in industry. 5. The disaccharide alcohol after isomaltol hydrogenation reduction. 6. Oligosaccharides and isomaltooligosaccharides are polymerized from 3- 10 maltose or isomaltose respectively. Isomaltooligosaccharide is more common and meaningful in daily life. 7. Maltulose derivatives of maltose are named after containing keto groups. 2. The structural formulas of maltose and isomaltose show that maltose is a disaccharide with two glucose molecules linked by α- 1 4 glycosidic bond, while isomaltooligosaccharide is a disaccharide with two glucose molecules linked by α- 1 6 glycosidic bond. Because the molecular conformation is different, it is called isomaltose to distinguish it from maltose. Generally, maltose is easily fermented by yeast, while isomaltose is not fermented by yeast. Isomaltose is a kind of unfermented oligosaccharide. Third, the main variety 1, malt syrup (1) Method: Malt syrup, also known as maltose syrup or caramel, is the oldest starch sugar. Modern industry takes high-quality corn starch as raw material, which is first liquefied by amylase, then saccharified by amylase, refined and concentrated. The purity can reach more than 97%. Generally, barley malt (containing amylase) acts on starch to obtain a mixture of dextrin and maltose, called maltose, which is a starch sugar with maltose content between high maltose syrup and maltodextrin. (2) Characteristics of high maltose syrup

A, high maltose syrup has low and mild sweetness, strong palatability and good taste. Because maltose in high maltose syrup is relatively stable under high temperature heating and acidic conditions, food will not deteriorate or change its sweetness at room temperature due to the decomposition of maltose, so Maillard reaction is not easy to occur when heating. When used in candy production, it has the advantages of low DE value, high boiling temperature and so on, and has obvious effect on prolonging the shelf life of products.

B. Compared with traditional sugar, the candy products produced by pure high maltose syrup have better toughness and transparency, and there will be no "sand returning" phenomenon, which can reduce the viscosity of candy, improve the flavor of products, significantly reduce production costs and bring higher economic benefits to enterprises.

C high maltose syrup has the advantages of anti-crystallization, low freezing point and so on. When used in the production of cold drinks, it can not only improve the taste and quality of products, but also reduce the production cost. At present, it has been widely used as thickener and plasticizer in cold drink industry.

D, used in the production process of cakes, bread, baked goods, etc. It can prevent starch from aging, moisturize well and extend the shelf life.

E, due to the high osmotic pressure of high maltose syrup, it has the advantages of long shelf life and difficult change of product taste when used in preserved fruits, candied fruits, jams, canned fruit juices and creamy foods. (3) The application in food industry is widely used in candy, beverage, dairy products, baking and other industries. A, malt syrup contains a lot of dextrin, which has a good anti-crystallization effect. When it is used to make jam and jelly in food industry, it can prevent sucrose from crystallizing and prolong the shelf life of goods. B. When used in the candy industry, it not only has soft taste, moderate sweetness, and the product is not easy to change color, but also has good transparency, sand resistance and melting resistance, and prolongs the shelf life. C. Malt syrup has pure taste and low sweetness, which is 40% of sucrose. It has high expansibility and viscosity, which can make the product sticky and structural and expand the volume of cold drink products. In addition, because of the low freezing point of malt syrup, the taste of cold drink products is improved. D. Malt syrup is used in industries such as beverages, cold drinks, dairy products, nourishing and health preserving liquids, jams, jelly products and honey processed products. Malt syrup not only replaces white sugar to reduce the cost, but also has good formability, good anti-crystallization and anti-oxidation properties, moderate viscosity, good taste of the produced products and prolonged the shelf life of the products. E. Malt syrup can also replace maltodextrin as an additive because of its low sweetness, and its other functions and uses are similar to those of high malt syrup and glucose. (4) Production of Ultra-high Malt Syrup Ultra-high Malt Syrup is a starch sugar product with maltose content greater than 70%, which is made of starch as raw material, liquefied by amylase and saccharified by β -amylase and debranching enzyme. 2. Isomaltose is produced by glucose and catalyzed by glucoamylase. The equilibrium isomaltose concentration in 30% high glucose syrup should be about 10%. Therefore, if we treat the raffinate containing 5% isomaltose with 30% DS glucoamylase, we will find that isomaltose does not fall but rises. Dilute the residual oil to 10% and replace the chemical balancer (10%DS should contain 3% isomaltose). If the residual oil is treated with glucoamylase at this time, we will find that the isomaltose concentration in the residual oil decreases (from 5% to 3%). 3. Maltitol (1) is a disaccharide alcohol obtained by hydrolysis and hydrogenation of starch, which is a white crystalline powder or a colorless and transparent neutral viscous liquid. (2) Soluble in water, slightly less sweet than sucrose, soft and delicious in sweetness, low in calorific value, heat-resistant, acid-resistant, moisture-retaining, non-fermentable, and no increase in blood sugar value after eating. It is a new functional sweetener, which is widely used in food processing, medicine, health care products and other fields. Crystalline maltitol has the characteristics of low hygroscopicity, high melting point and good stability, and can be used in high-grade chocolate, candy and ice cream. It can replace the creaming effect of oil in food (such as ice cream) and reduce the consumption of oil. Provide 2. 1 calorie per gram.