麥芽糖漿在很多的食品之中都會(huì)有一些添加，固然麥芽糖漿對(duì)很多人來(lái)說(shuō)運(yùn)用是沒(méi)有什么平安問(wèn)題的，但是依然有一局部人不合適食用麥芽糖漿，今天小編就來(lái)通知大家有哪些人是不合適運(yùn)用麥芽糖漿吧!
　　Maltose syrup is added to many foods. Although it is safe for many people to use maltose syrup, there are still some people who are not suitable for maltose syrup. Today's edition will tell you who are not suitable for using maltose syrup.
　　關(guān)于剛出生不就的嬰兒來(lái)說(shuō)，他們的體內(nèi)消化系統(tǒng)還沒(méi)有完整發(fā)育好，所以是不合適食用的，同時(shí)給寶寶停止母乳喂養(yǎng)的媽媽好也要少吃含有麥芽糖漿成分的食物。
　　For newborn babies, their digestive system is not fully developed, so it is not suitable to eat. At the same time, mothers who stop breastfeeding their babies should also eat less food containing maltose syrup.
　　此外，有糖料病的人群也要盡量不食用或者少運(yùn)用麥芽糖漿，假如是一些含有麥芽糖漿添加劑的食品要訊問(wèn)過(guò)專業(yè)的醫(yī)生之后才干食用。還有有哮喘病的人員也要盡量不食用麥芽糖漿制成的食品。
　　In addition, people with sugar diseases should try not to eat or use less maltose syrup. If some foods contain maltose syrup additives, they should consult a professional doctor before eating. People with asthma should also avoid eating maltose syrup as much as possible.
　　麥芽糖漿是由優(yōu)質(zhì)淀粉制成的，經(jīng)過(guò)液化、糖化、脫色、過(guò)濾和精制而成的。麥芽糖是主要的配料。它被普遍應(yīng)用于糖果、冷飲、乳制品、啤酒、果凍、烘焙食品、調(diào)味品、酶制劑、便當(dāng)食品、肉制品等行業(yè)。具有低吸濕、高保濕、抗結(jié)晶氧化、粘度適中、化學(xué)穩(wěn)定性好、冰點(diǎn)低等特性，在糖果、冷飲、乳制品等行業(yè)大顯神通。
　　Maltose syrup is made of high quality starch, which is liquefied, saccharified, decolorized, filtered and refined. Maltose is the main ingredient. It is widely used in candy, cold drinks, dairy products, beer, jelly, baked food, condiments, enzymes, instant food, meat products and other industries. It has the characteristics of low moisture absorption, high moisture retention, anti-crystallization oxidation, moderate viscosity, good chemical stability, low freezing point, and so on. It has been widely used in candy, cold drinks, dairy products and other industries.

　　麥芽糖漿和糖有什么實(shí)質(zhì)區(qū)別
　　What is the essential difference between maltose syrup and sugar?
　　麥芽糖是一種碳水化合物，它由淀粉酶麥芽制成，對(duì)淀粉起作用。麥芽糖是β-淀粉酶催化的淀粉、糖原、糊精等高分子多糖的主要水解產(chǎn)物，經(jīng)麥芽糖酶催化后，水解成兩個(gè)D-葡萄糖分子。無(wú)機(jī)酸，如鹽酸，也能水解麥芽糖。游離麥芽糖似乎不存在于細(xì)胞中。麥芽糖是食用飴糖的主要成分，制造時(shí)以淀粉為原料，在麥芽中的淀粉酶作用下，可得含麥芽糖為主的產(chǎn)物。
　　Maltose is a carbohydrate, which is made from amylase malt and acts on starch. Maltose is the main hydrolysate of starch, glycogen, dextrin and other macromolecule polysaccharides catalyzed by beta-amylase. After catalyzed by maltase, maltose is hydrolyzed into two D-glucose molecules. Inorganic acids, such as hydrochloric acid, also hydrolyze maltose. Free maltose does not seem to exist in cells. Maltose is the main component of edible bait sugar. Starch is used as raw material to produce maltose-containing products under the action of amylase in malt.
　　糖是人體必需的一種營(yíng)養(yǎng)物質(zhì)。碳水化合物被人體吸收后，轉(zhuǎn)化為人體能量的碳水化合物。它主要分為單糖和雙糖。單糖葡萄糖，分子式是C6單分子鏈，人體能夠直接吸收到人體內(nèi)。二糖-食用糖，如糖，紅糖和食物中的轉(zhuǎn)化糖。該公式為C12，不能直接被人體吸收。它必需經(jīng)過(guò)胰蛋白酶轉(zhuǎn)化為單糖，然后被人體吸收應(yīng)用。通常，糖主要包括蔗糖、甜菜糖等。
　　Sugar is a necessary nutrient for human body. Carbohydrates are absorbed by the human body and converted into carbohydrates of human energy. It is mainly divided into monosaccharides and disaccharides. Monosaccharide glucose, the molecular formula is C6 single molecular chain, the human body can be directly absorbed into the human body. Disaccharides – Edible sugars such as sugar, brown sugar and converted sugars in foods. The formula is C12, which can not be absorbed directly by human body. It must be converted into monosaccharides by trypsin and then absorbed and applied by human body. Usually, sugar mainly includes sucrose, beet sugar and so on.