How maltose is made How is maltose made

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.)

Prepare the ingredients: wheat, glutinous rice, water.

How to make: First of all, we pick some wheat first, the wheat must choose those with full grains, then we soak the prepared wheat in water for one night, and wait until the second day, we prepare a leaky net and spread a piece of kitchen paper on it, and then put the wheat on top to let the wheat have enough space to grow. Then we water it several times a day to keep the seeds moist and pick out the broken seeds in time.

Wait until the wheat grows to the level of index finger and can be harvested, and then we prepare some glutinous rice, the ratio of the amount of glutinous rice to the amount of millet is generally 10:1, and then we put the glutinous rice in the rice cooker to cook, the cooking must be thicker, but not too much water. Then we clean the prepared malt, add a small amount of water and put it in a blender to break it and put it in the glutinous rice, the temperature of the glutinous rice is about 40 degrees, and then stir well, put it in the rice cooker, and press the keep warm button to ferment for about 6 hours.

After fermentation, the juice tastes sweet, and then we can put the fermented glutinous rice in a strainer, wear disposable gloves, and squeeze out all the water. Then we boil the squeezed rice in a non-stick pan, first boil it over high heat for about 20 minutes, and then turn it to medium-low heat to boil, wait until the water completely evaporates and becomes a relatively viscous state, and we should also use a wooden spoon to stir constantly when boiling, in case of sticky bottom, and wait until it is boiled to amber color.

So that the delicious maltose is ready.

Hello dear, I'm glad to answer for you, how is maltose made? A1Material selection.

Choose dry, pure, impurity-free wheat (or barley), corn (or glutinous rice), and sweet potatoes that have not spoiled mold. The ratio of wheat to other raw materials is 1:10, that is, 1 kg of wheat (or barley), with 10 kg of corn (or glutinous rice) and sweet potatoes.

Corn needs to be crushed to the size of millet, and sweet potatoes need to be crushed into beans. 2.Budding.

Wash the wheat or barley grains, put them in a wooden bucket or clay pot, and soak them in water. Soak in water with cooling water in the summer and warm water in the winter. Soak the wheat grains for 24 hours and then take them out, put them in a basket, and rinse them with warm bending water two or three times a day, and the water temperature should not exceed 30.

After 3-4 days, when the wheat grows two leaves and wraps, it will be used. 3.Cooking.

Wash the corn kernels or glutinous rice, soak them in water for 4 hours - 6 hours, after absorbing water and expanding, scoop up and drain them, put them in a large rice pot or steamer, and steam them at 100 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 -50. 4.Ferment.

Mix the cooled corn grains or glutinous rice into the chopped wheat sprouts or barley malts, ferment for 5-6 hours, and then put them into a cloth bag and tie the bag tightly.

Summary. Hello, dear, I'm honored to answer for you. Made from wheat and glutinous rice, traditional maltose is made from wheat and glutinous rice with a ratio of 42:

58. Crystalline maltose containing one molecule of water, the molecular formula is -C12H22O11·H2O, if the crystal water is removed, the -type maltose will be converted to -type maltose, so it is not easy to obtain anhydrous-type maltose. Commercially available crystalline maltose is mainly aqueous-type maltose, of which 5%-10% has been converted to -type maltose.

Dear, you are so envious, I am honored to answer for you. Made from wheat and glutinous rice, the traditional maltose is made from wheat and glutinous rice, the ratio of -type and -type maltose in aqueous solution is 42:58, containing a molecule of crystalline water-type maltose, the molecular formula is -C12H22O11·H2O, if the crystalline water is removed, the -type maltose will be converted to the -type maltose, so it is not easy to obtain anhydrous-type maltose.

Commercially available crystalline maltose is mainly aqueous-type maltose, of which 5%-10% has been converted to -type maltose.

Maltose can be prepared into maltose syrup, and its rotten kernel is widely 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 and candy, fruit juice drinks, winemaking, canned food, soybean paste, and soy sauce.

Material. Wheat, glutinous rice (you can ration it according to how much you make!) Practice. 1. Soak the wheat in water and let it germinate to 3 to 4 cm.

2. Chop the malt.

3. After the glutinous rice is stewed, mix it with the malt.

4. Ferment the mixed glutinous rice for 4 hours, don't be anxious.

5. Filter out the juice transformed by glutinous rice and boil over high heat until viscous.

6. After the maltose solidifies, it will turn into an amber sugar cube, heat the sugar cube when you eat it again, and you can eat it with chopsticks! Hope.

Maltose is made by steaming starchy grains such as glutinous rice and corn, and then fermenting and hydrolyzing by enzymes in the malt. Maltose has a good tonic effect, with the effect of moistening the lungs, invigorating the body, removing dryness, strengthening the spleen and stomach.

Summary. Maltose is made by steaming glutinous rice and then fermenting and hydrolyzing the enzymes in the malt. After a week of malt culture, the glutinous rice is boiled in a pot and finally fermented for 4 hours.

There are two kinds of maltose soft and hard, these two maltose preservation methods can be stored for about three years if suitable, when eating maltose can observe the color of the upper surface, if the discoloration occurs, it proves that the deterioration is not edible.

How maltose is made.

Maltose is made by steaming glutinous rice and then fermenting and hydrolyzing the enzymes in the malt. After a week of malt culture, the glutinous rice is boiled in a pot and finally fermented for 4 hours. There are two kinds of maltose soft and hard, these two maltose preservation methods can be stored for about three years if suitable, when eating maltose can observe the color of the upper surface, if the discoloration occurs, it proves that the deterioration is not edible.

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Maltose

Ingredients. Wheat seeds.

150 grams. Accessories.

Glutinous rice. 1500 grams.

Steps to make maltose.

Steps: 1 Soak the wheat seeds until the seeds absorb the water completely.

Steps: 2 days of cold hair is very slow, find a leakable basket, the wheat is spread as far as possible without overlapping, watered every day, and placed in a place away from light.

Steps: 3 After ten days, the malt is about 6 cm long, tender and yellow, and the malt process must be protected from light, it is said that the malt will consume the enzymes inside.

Steps: 4 Cut the malt into the food processor and break it as much as possible, be sure to cut the pieces, otherwise the roots of the malt will get entangled in the blades of the food processor.

Steps: 5 Mix the crushed malt into the cooked sticky rice, put it in the oven and ferment for 5 hours.

Step: 6 Fermentation is done.

Step: 7 Filter out the dregs with a cloth bag.

Steps: 8 Filter out the sugar juice left after the dregs.

Steps: 9 Choose a pot with a large caliber, so that the water evaporates quickly, turn on the high heat, I use two pots to boil together until only half of the pot is left, and boil in one pot.

Steps: 10 other pots to grunt together.

Steps: 11 Boil the two pots together.

Steps: 12 Continue to boil.

Steps: 13 boil for more than 2 hours.

Steps: 14 Bottle while hot.

The steps to make maltose are as follows:

1. Take out the wheat sprouts and wash them several times, pick out the ungerminated wheat and throw it away, the temperature is still relatively high when I do it, so it grows very fast, like the current temperature will be slower if the temperature is low. After washing, use a food processor to break it, or you can cut it with a knife, it's all the same, and the broken malt is set aside for later use.

2. Then prepare 1000 grams of glutinous rice, add water to soak for two hours in advance, and drain the glutinous rice after soaking. Pour it directly into the rice cooker and add water to cook the glutinous rice, the glutinous rice after cooking is very soft, pour it out to cool down first, stir it to cool down faster, and the temperature will drop to about 60 degrees Celsius.

3. At this time, pour the malt in again, continue to stir evenly, and after a short while, you will find that there is water in the glutinous rice, and it is very easy to mix evenly. Then pour it back into the rice cooker, press the keep warm button to ferment for 6 hours, and the oven and sit in warm water at about 60 degrees Celsius to keep the fermentation cold. After fermentation, let's take a look, and there is already a lot of juice in the sticky rice.

4. Prepare a draining bag, first put all the glutinous rice in, and then squeeze out the water inside, and the remaining residue is gone. Just strain the juice and start boiling the sugar. Bring to a boil over high heat first, then turn to medium heat, and after about 40 minutes, you can boil until it is a little viscous, and you have to continue to boil.

5. At this time, you should 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. It's this very thick state, the pot is already completely bubbly, and the shovel is slowly dripping down in an inverted triangle and it is ready to boil. You can also use chopsticks to dip a little in cold water, and turn off the heat if it becomes hard and crispy.

6. Pour out the sugar first, at this time it is the maltose syrup we usually use the most, and if you make sugar cubes, you need to cool it down a little, and you can use chopsticks to stir it to help cool down. After the temperature is not hot, you can get started, pull back and forth with both hands, this step is a physical work, generally about 30 minutes, you can pull out a very white color and beautiful texture, our handmade maltose is done.

Maltose has a sweet taste and is very delicious, and you can keep it when you can't finish it all at once. Store at low temperature, keep at room temperature, and remember to put it in the refrigerator when the temperature is high.