Steps to make maltose from wheat and glutinous rice

Homemade maltose].

Steps:1Prepare the ingredients:

Ingredients: 250 grams of wheat grains, 1300 grams of glutinous rice. (The ratio of wheat to glutinous rice is 1:8, because there is some loss of wheat kernels and my pot is not big enough, so I slightly reduce the amount of glutinous rice.) ）

Excipients: several glass jars.

2.It is also possible to wash the wheat kernels and soak them in water for a day and a night, or simply shorten it to one night.

3.After soaking for a long time, the wheat grains floating on it are thrown away, and the others are scooped up and spread in the vegetable basket, or other similar utensils, covered with a towel, shading, and then placed in a ventilated and cool place, sprinkled with water three times a day, for 4-5 consecutive days, you can.

4.In about 4-5 days, the wheat kernels have already germinated and grown quite tall.

5.Wash the glutinous rice twice, then soak it overnight and set aside.

6.Put the soaked glutinous rice into the voltage cooker, and at the same time add more water than the usual cooking rice, and press the cooking rice setting.

7.Take out the wheat germ and wash it.

8.Cut the washed wheat germ into small pieces with scissors, then put it into the soymilk machine, add a little water, and press the juice setting.

9.After the glutinous rice is cooked, open the lid and let it cool, about 60 degrees, it will be a little hot, add the crushed wheat germ, mix well, cover the lid, and continue to ferment for 5-8 hours.

10. Filter the fermented mixture, and put the filtered sugar juice on the induction cooker, **, first boil over high heat, and continue to boil over medium heat, during which you should remember to keep stirring.

11.When the syrup is thick, then turn to low heat and continue to boil, continue to stir constantly, until the maltose is very thick, and it is done. (Note: Take a basin of water and drop a few drops of maltose, if it can be molded and taken out of the water, slightly harder.) ）

12.Let it cool slightly, and then put it in a waterless and oil-free jar, let it cool, cover it with a lid and seal it, and you can put it in the refrigerator to refrigerate, so far, the maltose is ready, when you want to eat, you can use chopsticks to stir a ball, it is very convenient, and the maltose is also very versatile, making moon cakes, shaqima, peanut candy, tribute candy and so on.

This one is quite easy, it can be done :

1. Prepare wheat and glutinous rice first.

2. Soak the wheat in water for one night, then remove it and dry it the next morning.

3. Put the dried wheat in a container, let it sprout on its own, and insist on watering it every day, and after watering for 7 days, the wheat will grow into leaves.

4. After soaking the glutinous rice in water for about 4 hours, take it out and put it in the pot for stewing, remember to put a lot of water during the period, and be sure to add water when the water is about to end, otherwise there will be a phenomenon of pasting the pot.

5. Put the malt that has grown leaves into a blender and stir, remember to stir until it is broken.

6. Put the stirred malt into the cooled glutinous rice and stir again.

7. Put the stirred malt and glutinous rice into the rice cooker for half a day of heat preservation and fermentation, when the time is up, you can uncover the rice cooker, be sure to filter the water in the rice cooker with a filter, and then put it in the pot to boil for 1 hour, pay attention to the heat, be sure to use medium heat, and stir while boiling, you can see the maltose when the water evaporates, because the water in the rice cooker is the secret magic weapon for making maltose, so you must not pour it out.

FYI.

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.

It 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 color, candy, fruit juice drinks, liquor, canned food, soybean paste, soy sauce.

Maltose-related information

Maltose syrup contains a large amount of dextrin, which has good resistance to crystallization, and there is no crystal precipitation in frozen food, and it also has the effect of preventing other sugars from crystallizing, so that sucrose can be prevented in the production of jams and jellies.

The crystallization precipitation prolongs the shelf life of food. Maltose syrup has good fermentability, so it is also widely used in bread and pastries.

Manufacture of 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, high moisturizing properties, and has a molecule of crystal water.

The maltose is very stable and increases the moisturizing properties of the food. Maltose syrup is added to the pastry to make the pastry fresh and tasty.

The above content reference: Encyclopedia - Maltose.

1 kg of wheat generally needs to be paired with 4 kg of glutinous rice to make maltose. The ratio of wheat to glutinous rice is about 1 to 4.

Maltose is a disaccharide formed by two glucose units linked by a -1,4 glycosidic bond, also known as maltobiose. Due to the different positions of the C1 hydroxyl group, there are two isomers, - and -.

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.

Scoop up the dregs, filter and separate, then pour the sugar water into the pot, boil it over high heat, wait for the sugar water to boil, the fire can be smaller, boil until the water evaporates, the sugar water bubbles change from small to large, and when the water bubbles in the pot are covered with the surface of the sugar water, it means that the water has evaporated, and the rest is the starch syrup. Sweet potato starch syrup is a kind of starch made by washing sweet potatoes and then gelatinizing, saccharifying, heating and concentrating, starch syrup is sorghum, rice, barley, millet, corn and other starchy grains as raw materials, and is made of food by fermentation and saccharification, also known as syrup, gum syrup.

Sugarcane generally goes through the process of juice extraction, purification, evaporation, crystallization, drying, etc., and the process of white sugar rock sugar is so on. Sugars have a significant effect on improving one's own energy, but they should not be consumed too much. It's also more colorful.

Red bean cake, the general practice is to use red beans, glutinous rice flour, supplemented by sticky rice flour, water chestnut flour, coconut milk, milk, wolfberry and other ingredients, mixed and steamed, generally sweet, can be used for breakfast, can also be used as afternoon tea or supper.

The amount of water and glutinous rice flour should be well controlled, not too thin, and the good dough should be flattened by hand, then put it in the steamer and steam for 5 minutes, press it into a thin 1 cm dough cake by hand while it is hot, mix other ingredients together and sprinkle it on top, and finally roll it up and cut it into small pieces to eat. Suitable for all ages, loved by everyone, I also like to use glutinous rice flour to make all kinds of food, such as glutinous rice cakes, glutinous rice cakes, hemp balls, etc. are very delicious, my children are also very fond of eating, the following will share two kinds of glutinous rice flour delicious practices.

Pour glutinous rice noodles, sugar, starch and cooking oil into a large bowl, then pour in warm water, stir while pouring, stir all the ingredients in the bowl into a delicate and particle-free batter, and when the batter is lifted with chopsticks, it can flow down like yogurt. Heat the sweet potato puree in the microwave oven on high heat for 3 minutes, then add it to the glutinous rice flour, mix the sweet potato puree with the flour, and try to form a lump as evenly as possible. Pour in boiling water and mix well.

Then pour in cool water. At this point, you can start and make noodles.

It's almost 350 grams, and the loss is still relatively large, because the starch content in it is different, but it's delicious, you can try it, it's really delicious.

A pound of maltose can be made with a pound of glutinous rice, and the maltose that can be eaten from every pound of glutinous rice is very high in sugar and very delicious.

Can make a pound. And I also like to eat maltose very much, and it tastes really good. It feels good.

A pound. This is based on the conversion between sugars, which is still very high and well worth doing.

Summary. Hello, dear, maltose is made of glutinous rice, rice is not sticky enough, the traditional preparation method of maltose is made of grains containing starch by maltase saccharification, so it is called maltose. In other words, theoretically, as long as the grain contains starch, it can be made into maltose, but the taste may be quite different.

Hello, sleepy pure kiss, maltose is made of glutinous rice, rice is not sticky enough, the traditional preparation method of maltose is to use starch-containing grains by maltase saccharification, so it is called malt and grinding sugar. In other words, theoretically, as long as the grain contains starchy grain, it can be made into maltose, but the taste may be quite different.

Maltose is a type of carbohydrate that is prepared by the action of amylase-containing malt on starch. It is used as a nutrient and is also used for the preparation of culture media. It is also a kind of traditional Chinese nostalgic Xiao Zheng Qi food.

Maltose is a chemical term that belongs to the disaccharide group. It is a white needle-like crystal. The common maltose is not crystallized, and due to the addition of sucrose during cooking, the white maltose Hengxian also turns golden yellow, increasing its color and aroma.

White crystals, soluble in water, sweet.

Dear, high school for you to answer The use of glutinous rice in the production of maltose can play a role in binding, making maltose more viscous and soft. Specifically, glutinous rice is rich in starch, which will be broken down into sugars during the heating process, and there will be a delayed part of the sugars that will become mucus during the heating process, which can make the maltose more viscous. In addition, glutinous rice can also play a role in regulating temperature and time during the cooking process, which helps to control the quality and taste of maltose made from Hail.

Therefore, the use of glutinous rice can make the maltose texture better and taste better.

Summary. Hello, glutinous rice is used to make maltose. This is because glutinous rice is rich in starch and protein, which can provide enough nutrients for yeast growth during the brewing process.

Specifically, in the production of maltose, the wort is first fermented and converted into beer. Then the beer is heated and concentrated to reduce the moisture in it, and after it is concentrated to a certain extent, glutinous rice flour is added and the heating continues. In this process, glutinous rice flour plays a very important role.

It thickens the liquid and retains its viscosity at high temperatures, making maltose less likely to dry out and crystallize during the manufacturing process. In addition, adding an appropriate amount of glutinous rice flour can also increase the taste and sweetness of maltose. In short, glutinous rice is used to ensure that the maltose is more stable in the production process and has a better taste.

Hello, glutinous rice is used to make maltose. This is because glutinous rice is rich in starch and protein, which can provide enough nutrients for yeast growth during the brewing process. Specifically, in the production of maltose, the wort is first fermented and converted into beer.

Then the beer is heated and concentrated to reduce the moisture in it, and after it is concentrated to a certain extent, glutinous rice flour is added and the heating continues. In this process, glutinous rice flour plays a very important role in the limb beating. It makes the liquid viscous and wax sticky at high temperatures, making it less likely to dry out and crystallize maltose during the production process.

In addition, adding an appropriate amount of glutinous rice flour can also increase the taste and sweetness of maltose. In short, glutinous rice is used to ensure that maltose is more stable in the production process, and has a better taste and time.

In addition to maltose, glutinous rice is also widely used to make a variety of foods and beverages. For example, Korean rice cakes and Japanese soy sauce contain glutinous riceVietnam's zongzi are also made with glutinous rice to make the skin;And Chinese zongzi, glutinous rice and other festival foods are also mostly used. Because glutinous rice is rich in nutrients such as protein, vitamins, and micro-limb mass elements, it is also regarded as a health food.

According to studies, moderate consumption of glutinous rice can help prevent cancer, control blood sugar, and enhance the ability to avoid epidemics. In conclusion, in addition to playing an important role in the production of maltose, glutinous rice is widely used in food and beverage manufacturing in many parts of the world and is loved by people.

Maltose is a sugar fruit made from maltose syrup, and glutinous rice is one of the main raw materials for making maltose. This is because glutinous rice contains a high level of starch, which can be broken down into sugars, including maltose, by enzymes. When making maltose, the glutinous rice will form a viscous paste substance after a series of operations such as grinding, adding water, and heating, which contains a large amount of amylase, which can break down the starch in the glutinous rice into maltose and other sugars.

Therefore, glutinous rice is one of the key raw materials for making maltose.