How does maltose be made at home and how do you make maltose?

Specializing in the production of pure maltose.

Maltose practice guide:

How to prepare maltose:

1.Rice is ground into flour.

2.Heat the rice noodles with water to form a paste and cool to 60 degrees;

3.Add malt and keep at this temperature for about 1 hour;

4.Then boil and serve.

5.Cook to your desired consistency.

Note; If you can't buy ready-made malt, put barley in water and wait for it to sprout, take its sprouts, or grind the barley directly into flour, but you have to filter it later, and the taste is not as good as the first one.

2.If there is viscosity in the middle of the pan, if it sticks to the bottom of the pan, you need to stir.

Introduction to maltose knowledge:

Maltose is a sugary food made by fermentation of grains such as rice, barley, millet or maize. The sweetness is not large, and it can increase the color and aroma of the dishes, and it is produced all over the country. There are two kinds of soft and hard, the soft one is a yellow-brown thick liquid, which is very viscous, called glue; The hard one is the soft candy that is stirred and mixed with air and solidified, which is a porous yellow-white sugar cake, called white starch candy.

Medicinal use is better than gelatin. Maltose is a disaccharide, white needle-like crystal, soluble in water. The taste is sweet but not as good as sucrose, it has the effect of strengthening the spleen and stomach, moistening the lungs and relieving cough, and is a food suitable for all ages.

Maltose Nutritional Analysis:

Maltose moistens the lungs, invigorates the lungs, and removes dryness; It can be used for qi deficiency and fatigue, deficiency and cold, abdominal pain, lung deficiency, chronic cough and wheezing.

Maltose is suitable for:

It can be eaten by the general population, but should not be eaten by diabetics.

Maltose Dietary Therapeutic Effects:

Maltose is sweet in taste and slightly lukewarm in nature;

It has the effect of strengthening the spleen and stomach, moistening the lungs and relieving cough;

It can be used for qi deficiency and fatigue, deficiency and cold, abdominal pain, lung deficiency, chronic cough and wheezing.

It's very simple, but don't get burned.

The reason why glutinous rice is used to make maltose: If you use glutinous rice, the sugar will be sour. Real maltose is made in a glutinous rice to malt ratio of 40:

1。The production method of maltose is as follows: the malt is about six centimeters long, the bamboo leaves are cut off, the glutinous rice is boiled and fermented with the malt for six hours, filtered and put in the boiling for one hour, and then put it in a glass container to become maltose.

Maltose can be prepared into maltose syrup, which has a wide range of uses and is used in various fields of the food industry, such as solid food, liquid food, frozen food, colloidal food (if jelly), etc. It is mainly used for processing caramel sauce, candy, fruit juice drinks, liquor, canned food, soybean paste, and soy sauce.

Maltose-related information

Maltose syrup contains a large amount of dextrin, has good resistance to crystallization, and will not have crystal precipitation in frozen food, and has the effect of preventing other sugars from crystallizing, so that it can prevent the crystallization of sucrose in the production of jam and jelly, and prolong the shelf life of food. Maltose syrup has good fermentability, so it is also widely used in the manufacture of bread, pastries, and beer.

Maltose syrup has the effect of preventing starch coagulation and aging, which can increase the shelf life of jellies, jams and starched cans. Maltose syrup has low sweetness, low hygroscopicity, and high moisturizing properties, and maltose with a molecule of crystal water is very stable, which increases the moisturizing properties of food. Maltose syrup is added to the pastry to make the pastry fresh and tasty.

The above content reference: Encyclopedia - Maltose.

Hello! Maltose is boiled with pure glutinous rice, which is higher purity and more effective.

Compared with boiling rice, the quality of maltose made by using pure glutinous rice with high-quality malt and boiling through more than a dozen processes such as soaking, grinding, malt fermentation and boiling can be used as medicine.

The maltose boiled from pure glutinous rice is mild in nature, in addition to having the effects of tonifying the spleen and invigorating qi, appetizing and relieving stagnation, moistening the lungs and relieving cough, relieving morning sickness, etc., it is more suitable for people with poor stomach, stomach ulcers or weak bodies, especially those who are easy to accumulate food.

Maltose is a kind of sweet, slightly warm sugar, which has the effect of moistening the lungs, producing jin and removing dryness, and is very good for qi deficiency and fatigue, deficiency and cold abdominal pain, lung deficiency, cough and asthma.

Hello, I am glad to answer for you, [Ingredients]: 150 grams of wheat (fresh wheat with full grains is preferred).

Ingredients]: 1500 grams of glutinous rice.

Seasoning]: Appropriate amount of water.

Tools]: large basins, large filter basins, large buckets, blenders, rice cookers, pots, pots and spoons, chopsticks, gauze appropriate amounts.

[Start making]——

The first step is to "soak the wheat": take a large pot, put all the fresh wheat you bought back into the pot first, add enough water to cover the wheat, and soak it for 1 night for later use.

The second step is to "place the wheat": take a large filter basin, evenly put a layer of gauze at the bottom of the filter disc, and then put a large bucket under the filter basin to receive dirty water, pour all the soaked wheat into the filter basin together with clean water to filter out the excess water, and enter the next step.

The third step is "planting and germination": keep the filter basin and the vats stacked, start breeding and cultivating wheat, and pour water evenly into the filter basin twice every morning and noon, so that the wheat can absorb water and germinate, and produce the key ingredient - malt.

Step 5 "Wash the malt": Root all the wheat that has grown malt and rinse it with water again (because no soil is used, it is very clean after washing it twice).

Step 6 "Break the malt": Put the washed malt and wheat into the blender, open the dot mode to completely break it for later use, at this step the malt part has been done, and the ingredients will be processed below.

Step 7 "Soak glutinous rice": Put the prepared 1500 grams of glutinous rice into the rice cooker, add enough water, soak for 1 hour, and let it absorb enough water.

Step 8 "Cook Glutinous Rice": Then put the soaked glutinous rice into the rice cooker along with the rice cooker, select the "Cook Rice" button to cook the rice until soft and ready for later use (this step is the same procedure as cooking white rice).

Step 9 "Add malt to stir and ferment": After the button jumps, don't be in a hurry to open the lid, unplug the power and let it cool naturally for a while, wait for the temperature of the glutinous rice to drop to about 50 degrees, pour the previously beaten malt into it, stir it with chopsticks while it is hot until it is evenly mixed, stir well, cover the pot, do not plug in, and let it ferment naturally for 6 hours.

Step 10 "Squeeze out the juice": take a clean **, spread a layer of gauze inside, pour all the fermented malt paste into the gauze, wrap the malt paste tightly with gauze, and then squeeze the water with clean hands to squeeze out all the water in the malt paste as much as possible, this step is the key, and the juice is standby.

The eleventh step is "boiling the juice maltose": finally take a clean pot, pour all the juice squeezed out into the pot, boil over high heat, and then turn to low heat for slow boiling, and at the same time use different pots and spoons to stir until the water in the juice is completely evaporated, boil until it is more viscous, then the maltose is ready, and finally the boiled maltose is naturally cooled, put it in a container and seal it, and take it as you eat.

The maltose that cherry balls love to eat, I have also reproduced it!

How to make maltose at home.

It's very simple, but don't get burned.

It's very simple, but don't get burned.

The maltose that cherry balls love to eat, I have also reproduced it!

Homemade malt sugar requires malt flour and syrup, and the skin-covered materials can be purchased at food stores or online. Here are the steps to make maltose: Ingredients:

Malt powder 150 g - Syrup 300 g - Water 100 g Steps: 1Prepare a large pot, pour the malt powder and syrup into the pot for burning, add 100g of water and stir well.

2.Place the pan over the heat over medium-low heat, stirring constantly, until the mixture begins to thicken, and it will take about 20-30 minutes for the fondant to get to the point. 3.

When the mixture turns brown and syrupy, turn off the heat and continue stirring for 2-3 minutes until the syrup is thick. 4.Pour the syrup into a pre-oiled dish and let cool.

5.Wait until the syrup has cooled, then cut it into small pieces with a knife and serve. Note;

1.The process of making maltose requires constant stirring to avoid the syrup sticking to the bottom. 2.

When the syrup is heated, it is necessary to control the heat well, too high a temperature will easily paste the pot, and too low a temperature will cause the syrup to be not thick enough. 3.After cutting into small pieces, the maltose can be wrapped in plastic wrap and stored in a dry place.

Hello, the following is the answer to your query, I hope it will be helpful to you, the materials and methods of making maltose: malt powder or maltose syrup, sugar, water production steps: 1

Mix the sugar and water in a saucepan and heat over medium heat, stirring constantly, until the sugar is completely dissolved. 2.Add the malt flour or maltose syrup to the pan and continue stirring until the mixture thickens.

3.Continue to heat the mixture until it reaches the temperature of the syrup, i.e. 116° Pour the syrup into the mold and wait for it to cool. 5.

Remove the maltose from the mold and cut it into the appropriate size. Notes:1

Stirring is required during the making process to prevent the sugar from sticking to the pan. 2.The syrup temperature needs to reach 116°C, otherwise the maltose will be too soft and glutinous.

3.When cutting maltose, you need to use a sharp knife to prevent the sugar from sticking to the knife. The above is all my reply, I hope I can help you and wish you a happy life

Five ways to make maltose.

Exercise 1 Materials: Wheat, Glutinous Rice (can be quantified based on how much you make!) )。

Exercise: 1Soak the wheat in water and let it germinate to 3 to 4 cm.

2.Chop the malt.

3.Once the glutinous rice is cooked, mix it with malt.

4.Ferment the mixed glutinous rice for 4 hours, no need to rush.

5.Strain out the juice transformed from the glutinous rice and cook over high heat until sticky.

6.When the maltose solidifies, it turns into an amber lump of sugar. To eat, heat the sugar cubes and stir them with chopsticks.

Exercise 2 ingredients: 1 yam, maltose to taste.

Exercise: 1Peel the yams, cut them into thin slices and spread them on a plate.

2.Sprinkle a small amount of maltose on top of the yams.

3.Place it on the steamer of the rice cooker, cook the rice underneath and steam the yam on top. The rice is cooked, and the yam is steamed.

4.Once the yam is steamed, discard the excess water from the plate and sprinkle with maltose.

Exercise three. Ingredients: 200 grams of white radish, 80 grams of maltose, 5 grams of salt.

Practice; 1.Wash the white radish, peel and shred it and set aside.

2.Take a bowl, add the shredded white radish, salt and maltose from method 1, mix well, and marinate for about 30 minutes. 3.Squeeze the shredded white radish from method 2 dry.

Four practices. Ingredients: 200 grams of whipping cream, 80 grams of sugar, 35 grams of maltose.

Exercise: 1Pour the whipped cream into a small saucepan.

2.Add the sugar.

3.Then pour in the maltose.

4.Then heat over low heat.

5.Bring the cream to a boil.

6.Cook until the spatula is apart and the bottom of the pan is exposed. It is thicker.

7.Then pour into the mold.

8.Demoulding after cooling.

9.It can also be poured into a square mold.

10.Pour it out and it's square.

Five practices. Ingredients: 200 grams of peanut kernels, 200 grams of maltose, 200 grams of sugar, 70 ml of water, 1 egg white, 200 grams of peanut kernels, you can also use some milk powder.

Exercise: 1Roast the peanuts, cool and peel.

2.Pour maltose, white sugar and water into a pot and bring to a boil over low heat until it quickly clumps and hardens when dropped into cold water.

3.When the sugar is almost cooked, send the egg whites to the hard foam.

4.Slowly pour the boiled syrup into the beaten egg whites, continue to beat the egg whites while pouring, until the egg sugar liquid is very viscous and almost impossible to stir, pour in the peanut kernels and continue to stir.

5.Slowly pour the boiled syrup into the beaten egg whites, continue to beat the egg whites while pouring, until the egg sugar liquid is very viscous and almost impossible to stir, pour in the peanut kernels and continue to stir.

6.Cover with plastic wrap, flatten the surface, roll it out, roll it out thinly, take it out and cut it into slices (it is best to flatten it and then take it out and cut it into slices, the time is longer.)

The production of maltose: 1000 grams of raw wheat, 1000 grams of shelled barley, 2000 grams of rice (that is, shelled rice), the preparation method is very simple, first mix and wash a few things, first soak it in 30 degrees of water for 24 hours, drain the water and put it into a large basin, and soak it with a wet cloth and cover it with a thick towel at the end, you must check the humidity of the towel every day, you can't call the towel dry, about three days or so out of the bud, you must not turn it after the bud, so as not to touch the billet bud, use a spoon to beat the nest when making a nest, It is suitable for the bait flavor type of grass carp and carp, and the original flavor does not add any auxiliary materials, which is one of the most ideal nest materials at present!

It's very simple, but don't get burned.

Steps to make maltose.

Step 1: Soak the wheat in water overnight. The general saying is 50 grams of wheat and 500 grams of glutinous rice. Put more wheat, because there is no guarantee of 100% when it is released, and more wheat is safer.

Step 2space

To prepare plain milk shredded toast Step 1

Put the soaked wheat on gauze and shade it (only the sprouts that come out of shading are yellow, and those that don't shade are green). Water twice a day, and check every day for moldy wheat, and pick out if there is. Wheat sprouts grow to three or four centimeters long (look closely at two leaves coming out) and you're good to go.

It is better to use gauze, and pull out the wheat sprouts directly by the roots when cleaning.

Step 3: Observe the wheat, and if it grows to about three centimeters, it is time to start preparing to soak glutinous rice and corn. Soak for about three hours. For convenience, I cook the glutinous rice and corn directly in the rice cooker. By the time the glutinous rice is cooked, the wheat is almost ready.

Step 4: Root the wheat sprouts and wash them. Pick out the bad and the moldy and throw it away. Put the washed malt in a blender and mix it with water.

Next, you can add some sticky rice and stir it together, or you can not put it together. Sticky rice is crushed with a rice spoon. Cool to about 60 degrees Celsius and mix well with the crushed malt.

Cover the pot again. Wrap the entire pot in a quilt or other thick stuff and let it sit for six to eight hours. I have a large amount, so I use this method.

If the amount is relatively small, put a plate in the rice cooker according to someone else's method, and then discharge the stirred materials into the rice cooker and keep it warm for more than six hours.

Step 5space

To prepare plain milk shredded toast Step 1

When the time is up, you can shake the ingredients in the pot and see that there is obvious liquid, which means that it has been fermented. Put the fermented ingredients in a cloth bag and strain out the juice. Don't overdo it, it will have a noticeable sour taste.

Step 6space

To prepare plain milk shredded toast Step 1

The process of cooking is long and critical. At first, boil over high heat, and use a shovel to shovel the bottom of the pot from time to time when cooking. If there is something pasty to clean out in time, it is starch paste.

When it boils, it's almost cleaned. If possible, put it directly in a non-stick pot and boil. If you put an iron pot, the bottom of the pot will be charred in the later stage.

Stir frequently, especially the bottom of the pan.

Step 7space

To prepare plain milk shredded toast Step 1

It took me more than three hours to cook three catties of glutinous rice. First bring to a boil over high heat, then cook over medium-low heat until there is obvious discoloration and viscous at the bottom of the pot, and then low heat. Cook until the syrup has a large bubble on the surface of the syrup, and then boil it again until a pair of chopsticks reach in, take it out and open the chopsticks, and the syrup between the chopsticks is formed into a piece without falling off.

Such a syrup is soft when cooled, and it is stirred out with chopsticks and eaten. If you want to be hard, cook it for a while.