How do you make maltose yourself, how do you make your own maltose?

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.)

Maltose is red and yellow in color, sticky in character, sweet in taste, is a necessary raw material for the production of cakes and candies, and also has the medicinal effect of moistening the lungs and relieving cough. The main ways to make maltose are:1

Choose dry, pure, impurity-free wheat or barley, corn or glutinous rice, and sweet potatoes without mildew and deterioration as raw materials. The ratio of wheat to other raw materials is 1:10, that is, 1 kilogram of wheat or barley, with 10 kilograms of corn or glutinous rice and sweet potatoes.

Corn needs to be crushed to the size of millet, and sweet potatoes should be crushed into okara, but not into powder. 2.Wheat or barley grains are washed and put into a forest bucket or clay pot to soak in water.

Soak in cold water in summer and warm water in winter. Soak the wheat grains for 24 hours and then scoop them up, put them in a basket, place them in the yard, and rinse the buds with warm water 1 2 times a day, and the water temperature should not be exceeded. After 3 to 4 days, when the malt has grown into two leaves, it is cut into small pieces, and the more crushed the better.

3.Wash the corn grains or glutinous rice by boiling and filtering, soak them in water for 4 6 hours, wait for the corn grains or glutinous rice to absorb water and expand, then drain them and put them in the rice retort or steamer, so as to steam until the corn grains or glutinous rice have no hard heart, take them out and spread them on the bamboo mat, and let them cool to 40. Then, mix in the chopped malt, ferment for 5 to 6 hours, and then put it into a cloth bag, tie the bag tightly, put it on a press or soil press, and squeeze out the juice, which is maltose.

In nature, maltose is mainly found in sprouted grains, especially malt, hence the name. Under the action of starch invertase, the starch undergoes a hydrolysis reaction to produce maltose, which then undergoes a hydrolysis reaction to produce two molecules of glucose. Maltose can be made into crystals and used as a sweetener, but the sweetness only reaches 1 3 of sucrose.

Maltose is an inexpensive nutritious food that is easily digested and absorbed by the body. There is an aldehyde group in the molecular structure of maltose, which is a reducing sugar and is a reducing sugar. Therefore, it can react with silver ammonia solution in silver mirror, and can also react with newly made alkaline copper hydroxide to form brick-red precipitate.

It can be hydrolyzed under certain conditions to produce two molecules of glucose.

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

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

Please wait. Ingredient list 200 grams of wheat 1000 grams of glutinous rice Cooked glutinous rice flour A little production step 1, start by planting wheat, here is 200 grams of wheat, add water and soak for 24 hours, the current temperature is not high, and there is no need to change the water. 2. After soaking, start to sprout wheat seedlings, pick out the bad wheat, and spread the rest evenly on the draining sieve, and then remember to water it three times a day to water it completely.

3. Remember to cover with a damp cloth to maintain humidity, and the next day we will take a look, the wheat has sprouted. 4. On the third day, it already looks more obvious. 5. On the fourth day, the wheat has grown wheat seedlings.

6. On the fifth day, the malt is about four centimeters long, and it has also grown a small green tip, which is okay at this time, and there is no need to grow any longer. 7. Take out the wheat sprouts by rooting and wash them several times, pick out the wheat that has not sprouted and throw it away, the temperature is still relatively high when I do it, so it grows very fast, and it will be slower if the temperature is low now. 8. After washing, use a food processor to crush, or use a knife to cut it, all of them are the same, and the broken malt is put aside for later use.

9. Then prepare 1000 grams of glutinous rice, soak it in water for two hours in advance, and drain the glutinous rice after soaking. 10. Pour it directly into the rice cooker and add water to cook the glutinous rice, the glutinous rice after cooking is very soft and rotten, pour it out to cool down first, stir it to cool down faster, and the temperature will drop to about 60 degrees Celsius. 11. At this time, pour the malt in again, continue to stir well, and after a while, you will find that there is water in the glutinous rice, and it is very easy to mix evenly.

12. Then pour it back into the rice cooker, press the keep warm button to ferment for 6 hours, and it is also okay to keep the oven and sit in warm water at about 60 degrees to keep it warm and ferment. 13. After fermentation, take a look at it, there is already a lot of juice in the glutinous rice. 14. Prepare a draining bag, first fill all the glutinous rice in, and then squeeze out the water inside, and don't want the remaining residue.

15. Just filter the juice and start boiling the sugar. 16. First boil over high heat, then turn to medium heat to heat, about 40 minutes later, you can boil until there is a little stickiness, and continue to boil. 17. At this time, you must keep stirring the bottom of the pot, otherwise it is easy to paste the pot, and boil until it is thick, about 1 hour later.

18. It is in this very thick state, the pot has completely swollen bubbles, and it is boiled when the shovel is lifted and slowly dripped down in an inverted triangle. 19. You can also use chopsticks to dip a little in cold water, and turn off the heat if it can become hard and crispy. 20. Pour out the sugar first, at this time it is the maltose syrup that is usually used the most, and if you make sugar cubes, you need to cool it down slightly, and you can use chopsticks to stir it to help cool down.

21. You can get started after the temperature of the hands is not hot, pull back and forth with both hands, this step is a physical work, generally in about 30 minutes, you can pull out a very white color and a very beautiful texture 22, the color is not very white, but the sugar has become hard and not sticky, you can directly use a knife to knock it into small pieces.

Weigh out 100g of wheat and put it in a leaky pot to germinate for three to four days. It's four to five days when it's cold. Water twice a day. Keep the wheat moist.

2Weigh out 1000g of glutinous rice and soak in water for a day. Put it in a rice cooker and steam it in the same water as rice.

3. Cool the glutinous rice so that it is not hot, stir the broken wheat seedlings and glutinous rice together, and stir well. Cover and let ferment for about 6 hours.

4Put the fermented glutinous rice and wheat in new gauze, squeeze out the water, and squeeze as much as possible. The slag can be used as fertilizer for plants.

5Squeeze out a large pot of juice.

6Pour into a pot and cook over high heat. Evaporate excess water. You don't have to look at it, it's about an hour or so.

7 When it is boiled to this extent, you have to watch from the side, and you must keep stirring, otherwise it will be mushy. It's not good to be pasted.

8 Okay! Put it in a small bottle and scoop it when you want to eat it. When it cools, remember to put it in the refrigerator, otherwise it will easily spoil.

9 is delicious, all-natural, and additive-free.

water, up to 4 cm. Soak glutinous rice in water overnight, put it in a rice cooker and steam it, cool it down to 60 degrees, wash the malt and beat it into a paste, add it to the glutinous rice, keep it warm for 6 hours to get juice, filter it with gauze to get syrup water, and put it in a pot over high heat.

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

This is how a kind of idea can be passed by the stirring of the machine.

Summary. 1.Add 200 grams of wheat, cover the wheat with water, soak overnight, prepare a baking tray and spread a steamer cloth, spread the wheat on top, cover it with dark to let the wheat germinate, open the lid and spray water mist 2-3 times a day to make the wheat germinate.

Pro, homemade maltose steps:

1.Add 200 grams of wheat, cover the wheat with water, soak it in a stretch of fingers overnight, prepare a baking tray for a baking tray and spread a steamer cloth, spread the wheat on it, cover it with a dark cover to make the wheat sprout, open the lid and spray 2-3 times a day to make the wheat germinate.

2.Prepare 500 grams of glutinous rice, add 2600ml of water, put it in the rice cooker and cook it in porridge mode.

3.On the sixth day, the wheat can be taken out, put into a large basin to be cleaned, and the water control dry chop is set aside.

4.After the glutinous rice is cooked, cool down for 20 minutes, add the malt and stir well, put it in the rice cooker to keep it warm and ferment for six hours, and then take it out to cool down.

5.Strain the water repeatedly, then pour it into a pot and bring to a boil over high heat, stirring constantly when there are bubbles, and boiling until it hangs.