Practice of maltose (Practice of handmade maltose)

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List of contents for this article:

1、Method and recipe for maltose
2、How to make your own maltose
3、The practice of maltose
4、Natural practice without added maltose
5、Making maltose from corn

Method and recipe for maltose

How to make maltose from corn: Wash the corn clean and soak it in water for 6-8 hours until the corn is soft. Drain the soaked corn, place it in a steamer and cook for 1-2 hours until the corn is soft and rotten. Put the cooked corn into a fermentation tank, add appropriate amount of yeast and water, and stir well. Seal the fermentation tank, place it in a warm place, and allow it to ferment for 24-48 hours.

When making maltose, the ratio of wheat to other raw materials should be 1:10, that is, 10 kilograms of corn (or glutinous rice) and sweet potatoes need to be mixed with each kilogram of wheat (or barley). The steps for making maltose are roughly as follows: First, soak the wheat and allow it to sprout until it is three to four centimeters long, then take out the germinated malt and chop it for later use.

Soak in water for 4 to 6 hours. After the corn kernels or glutinous rice absorb water and swell, pick up and drain, place in a rice steamer or steamer, and heat at 100. C Steam until the corn kernels or glutinous rice have no hard cores, take out and spread them on a bamboo mat, and cool until 40 to 50. C。Then, mix in the chopped malt, ferment for 5 to 6 hours, then put it into a cloth bag, tie the mouth of the bag firmly, place it on a press or a local press, and squeeze out the juice, which is the maltose.

The method of making the maltose is as follows: Materials required: maltose syrup 200g powdered sugar 100g water 20ml corn starch 50g cream 10g vanilla essence Appropriate amount Tools required: non-stick pan 1 stirring spoon 1 tin foil 1 knife 1 handle Production steps: Mixing and boiling: Put the maltose syrup, powdered sugar and water into a non-stick pan, boil over low heat, and constantly stir until the syrup becomes thicker.

The formula ratio of sweet potato maltose is malt: sweet potato =1:6, that is, 250 grams of malt and 3 kilograms of sweet potatoes. The following is how to do sweet potato maltose: Preparation of malt: Soak wheat in water for 8 hours. The soaked wheat is placed in a vegetable basket or seedling pot and begins to sprout. Keep the right amount of water in the basin every day. After the roots grow out, use the basin to hold it up and drain water under it to let the roots absorb water without any need to spray water.

Maltose is made from glutinous rice, corn and other starchy grains after steaming, and then fermented and hydrolyzed by malt enzyme. The following is the specific production method: Preparation of ingredients, glutinous rice, 500g of wheat, 50g of corn, 3 production steps, malting, suitable for temperature. In an environment where the temperature is not higher than 30℃, it is recommended to operate in an air-conditioned room in summer to avoid wheat rotting and smelly.

How to make your own maltose

1. The method of making maltose is as follows: Prepare the materials for wheat seeds to sprout: First, soak the wheat seeds for one night, then drain the water, and evenly sprinkle on a drain plate covered with a layer of kitchen paper towel. Place it in a dark and ventilated place and wait for germination. Spray water about twice a day during this period to keep the seeds moist, but make sure that there is no water in the drain pan. The wheat seeds will sprout after about 2 to 3 days. When the buds grow to 2-3 centimeters long in about 7 days, they can be removed and washed, and rolled into pieces with a rolling pin for later use.

2. The method of making maltose is as follows: Preparation materials: wheat seeds germinate: 170g of wheat seeds, soaked overnight in advance, drained and placed in a dark and ventilated place to germinate. Spray water every day to keep moist. The buds grow to 2-3 centimeters long. Millet: 680g, soaked overnight in advance and steamed. It takes about 30 minutes. After cooking, try to disperse and cool. Malt treatment: Wash the brewed malt and roll it into pieces with a rolling pin.

3. The method of making maltose is as follows: Prepare materials: 170g of sprouts that need to be grown by wheat seeds, 680g of millet, and prepare appropriate amount of water. Malting: Soak the wheat seeds overnight, then drain the water, evenly sprinkle on a drain tray covered with kitchen paper towels, and place them in a dark and ventilated place until they sprout. During this period, remember to spray water about twice a day to keep the seeds moist, but don't let the drain pan accumulate water.

The practice of maltose

Production steps: Mix and cook: Put the malt syrup, powdered sugar and water in a non-stick pan, bring to a boil over low heat, and stir constantly until the syrup becomes thicker. Add corn starch: Add corn starch to the syrup, stir quickly until the syrup becomes more viscous. Add cream and vanilla extract: Add cream to syrup, add appropriate amount of vanilla extract, and continue to stir well.

The steps for making maltose are roughly as follows: First, soak the wheat and allow it to sprout until it is three to four centimeters long, then take out the germinated malt and chop it for later use. Then pour the washed glutinous rice into a pan and cook it, stir well with the chopped malt, and let it ferment for 3 to 4 hours until the juice is transformed. After fermentation is complete, the juice is filtered out and simmered over high heat until it is mushy. After cooling, amber-like sugar cubes are formed.

The method of making maltose is as follows: Prepare the ingredients for wheat seeds to sprout: First, soak the wheat seeds overnight, then drain the water, and sprinkle evenly on a drain plate covered with kitchen tissue. Place it in a dark and ventilated place and wait for germination. Spray water about twice a day during this period to keep the seeds moist, but make sure that there is no water in the drain pan.

Natural practice without added maltose

Boil malt syrup Pour the filtered malt water into a non-stick pan and cook over medium heat.

Exercise 1: Five Methods of Maltose: Wheat, glutinous rice (can be quantified based on how much you make!). Exercise: Soak the wheat in water and allow it to sprout to 3 to 4 centimeters. Chop the malt. After the glutinous rice is cooked, mix with the malt. Fermentation the mixed glutinous rice for 4 hours without worrying. Filter off the transformed juice of the glutinous rice and cook over high heat until thick. When the maltose solidifies, it turns into amber sugar bars.

Finally, put the boiled maltose into a bottle while it is hot and let it cool and be ready to enjoy. It should be noted that maltose will have a high viscosity after completely cooling, so it should be bottled while hot. In general, although the process of making maltose requires a certain amount of patience and skill, even beginners can successfully make delicious maltose by following the above steps.

Nowadays, every family has rice cookers, and making a small amount of maltose at home is not complicated. Only by mastering the ratio of materials and controlling the heat for boiling sugar, rice cookers can also make maltose without any additives. [Homemade maltose] Materials: Wheat and glutinous rice production method: Using a rice cooker is suitable for making a small amount of maltose. The color of the maltose made from glutinous rice is a little darker, but if it is pulled into jingling sugar, the color will be better than that made from other raw materials. Whiter.

Making maltose from corn

How to make maltose from corn: Wash the corn clean and soak it in water for 6-8 hours until the corn is soft. Place the soaked corn in a steamer and steam it, which takes about 1-2 hours. Allow the steamed corn to cool, and then use a grinder to grind it into a fine powder. Put the corn flour into the pan, add appropriate amount of water, and stir well.

Germinate buds. Wash the wheat grains or barley grains, place them in wooden barrels or earthen jars, and soak them in water. For soaking water, use cooling water in summer and warm water in winter. Soak the wheat grains for 24 hours, remove them, place them in a bamboo basket, and sprinkle the buds with warm water two or three times a day. The water temperature should not exceed 30℃. After 3 - 4 days, when the wheat grains grow into two-leaf cores, cut them into shredded pieces, and the more shredded the better. Steam.

The method of corn maltose is as follows: Preparation of materials: Corn starch: As one of the main raw materials, it provides the necessary starch. Maltose: Gives candy its unique sweetness and taste. Water: Used to blend materials to make the mixture more uniform. Mixing materials: Mix corn starch and maltose in a certain proportion. Add the right amount of water to ensure that all ingredients are mixed well and stirred well. Heat and stir: Pour the mixture into a pan.