Frequent consumption of maltose has a good auxiliary therapeutic effect on qi deficiency and weakness, lung deficiency and prolonged cough, as well as cold abdominal pain.
Some researchers believe that maltose can be absorbed and metabolized directly by the liver in the absence of insulin in the human body, and will not cause an increase in blood glucose, so people with diabetes can also eat in moderation.
In fact, do-it-yourself maltose is still quite convenient, but also do not have to worry about unscrupulous merchants with moldy grain production maltose, not to mention aflatoxin and food additives and preservatives and other issues.
Materials
Wheat
50g
Glutinous rice
One catty
Corn
Three taels
1. malt: malt is best carried out in an environment where the temperature is not higher than 30 degrees Celsius, and it is best to do so in an air-conditioned room during the summer months, or else the malt that has not been malted will be rotting and smelly.
First in the stainless steel plate with a few layers of toilet paper, sprinkle water so that the toilet paper is fully wet, and then after soaking for about 6 hours of wheat or barley laid flat on top of the wet toilet paper, a few times a day with a spray bottle of water to the wheat in order to keep the wheat moist. In the past, a towel pad was used to malt the wheat in a stainless steel plate, because the root system of the malt is very developed and tough, it is inconvenient to clean up the towel, so it was changed to as above, with a roll of paper as a bedding layer.
2. After about 20 hours, the wheat began to sprout, this time to diligently spray water to keep the wheat grain moist.
3. On the 4th day, the wheat germs have grown to about 4 centimeters, and at the same time began to sprout true leaves, which must be removed and used at this time. Otherwise, the wheat green will consume a lot of its own enzymes, affecting the fermentation effect of making maltose.
4. Wash the malt in water with an amphora, and the rolls with ungerminated wheat grains are easily rinsed away.
5. Add some amount of water and break the malt into green juice with a pulverizer and set aside.
6. Estimate the time beforehand, soak one catty of glutinous rice, 3 two corn kernels in water for 5~6 hours, then steam it under water and cool it down to about 60℃. Corn kernels here mainly play a role in enhancing the color, otherwise made out of malt sugar light yellow is not good
7. In the blender blended into the wort and the right amount of water, in batches, the glutinous rice into a paste
8. Stirred into a paste of glutinous rice into a rice cooker inside the heat preservation gear insulation for fermentation. Fermentation temperature of 55 ~ 60 ℃ (to finger touch the side of the rice cooker 3 seconds after feeling hot for appropriate), fermentation time of 6 ~ 8 hours, preferably no less than 5 hours, otherwise the sugar rate is not high
9, some rice cookers keep warm gear temperature is high, the malt will be inside the enzyme baked to death, so you can be in the bottom of the rice cooker on a medium-sized mat on the plate, so that you can reduce the temperature by about 5 ℃. temperature by about 5°C.
10. After 6 hours of fermentation, the rice paste has turned into a very liquid soup. At this point you can remove the rice pan from the rice cooker, cover it and let it cool naturally and continue fermenting for a while.
11. After cooling, use a filter bag to fully strain out the milky sugar liquid.
12. Put the sugar mixture into a non-stick saucepan and bring to a simmer over high heat.
13. When the sugar solution is sticky, switch to a gentle fire, simmer until the sugar solution can be hung on the chopsticks without dripping to the degree that the temperature drops to about 50 ℃ when bottling. Can not wait until the maltose completely cooled bottling, otherwise the viscosity is too large and difficult to operate
14. Usually eat, as long as the chopsticks to pick out can be, especially children and the elderly, especially like to eat