1. Preparation materials: Wheat, glutinous rice, sugar and other materials need to be prepared to make maltose. Among them, wheat needs to be fully soaked and glutinous rice needs to be steamed for later use.

2. Cultivation of malt: Put the soaked wheat on the filter cloth and water it three times a day to grow malt in about seven days. At this time, the malt is about 10 cm high and 15 cm long.

3. Glutinous rice mixing: the steamed glutinous rice is mixed with broken malt and stirred evenly.

4. Fermentation with heat preservation: put the mixture into an incubator and keep the temperature for 8- 10 hour until the mixture becomes syrup.

5. Filtering: filtering the mixture after heat preservation to remove malt residue.

6. Heating and concentration: pour the filtered syrup into a pot and heat it, and keep stirring until the syrup thickens to form maltose.

7, cooling and molding: pouring the prepared maltose into a mold, and cooling and molding to obtain the finished product.

8, in the production process need to pay attention to the following points:

When cultivating malt, keep proper temperature and humidity to avoid malt deterioration or poor growth.

When glutinous rice and malt are mixed, they should be fully stirred evenly to ensure the fusion degree of the two materials.

During fermentation, the temperature and humidity in the incubator should be kept to ensure the quality of syrup.

Interpretation of maltose:

1. Maltose is a traditional sugar food in China, which is made from malt after processing. Its taste is sweet and slightly tough, and it has a unique malt flavor, which is deeply loved by people.

2. The production process of maltose is relatively simple, mainly divided into several steps. First, soak the wheat in water and let it sprout. In this process, wheat will absorb water and start to grow. When the malt grows to a certain length, take it out and dry it. Next, cut the malt into small pieces and mix them in glutinous rice. After a period of fermentation, the enzymes in malt will decompose the starch in glutinous rice into sugar. This process is called saccharification. Finally, the residue was filtered from the mixture to obtain a clear syrup.

3. Pour the syrup into the pot and heat until it thickens to form maltose. In this process, continuous stirring is needed to avoid burning or scorching the syrup. The maltose produced has golden luster, soft texture and a little toughness. It tastes sweet but not greasy, and has a faint malt flavor. Maltose is often used to make traditional cakes, sweets and other foods, and is also often used as an ingredient for desserts.

4. Maltose is not only used as raw material of food, but also has certain medicinal value. In traditional Chinese medicine, maltose is used to moisten lung, relieve cough, strengthen spleen and replenish qi. In addition, maltose also has the effects of nourishing yin and tonifying deficiency, moistening intestines and relaxing bowels.

Maltose is a delicious and nutritious food. It not only plays an important role in China's traditional diet, but also is widely used in modern food industry.