1. Selection of materials to choose dry, pure, unadulterated wheat or barley, corn or glutinous rice, no moldy and spoiled sweet potatoes 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 into millet size, sweet potato crushed into bean dregs, but not crushed into powder.

2. Yukimun will be wheat grain or barley grain wash, put into the forest barrel or tile jar with water soaking. Soaking water, cold water in summer, warm water in winter. Will be soaked 24 hours after the wheat grain, put into the basket, placed in the yard, with warm water 1 ~ 2 times a day, the water temperature should not exceed 30. C. After 3 ~ 4 days, to be malt out of the two-leafed package when the heart, will be cut into pieces, and the more broken the better.

3. Cooking filtered corn grains or glutinous rice washed, soaked in water for 4~6 hours, to be corn grains or glutinous rice water expansion, pick up and drain, placed in a rice steamer or steamer, to 100. C steam to corn grains or glutinous rice without hard heart, removed from the spread on the bamboo mat, cooled to 40~50. C. Then, mixed with chopped malt, fermented for 5~6 hours, and then loaded into a bag, tied the mouth of the bag and placed in a press, and then put it into a bag, and then put it into a bag. Tie the mouth of the bag, placed in the press or native press, squeeze out the juice, that is, maltose.

Maltose, commonly known as wheat caramel, is a nutritious and easy food. Home processing of maltose is another small and profitable side business.

Methods

1, raw malt, clean barley, placed in baskets in a dark place covered with straw, sprayed one to two times a day with cold water, the temperature is normally maintained at 5 ~ 10 ℃. Malt grows to 2 centimeters, the wheat will be turned once, after 15 to 20 days, the malt quickly connected to become malt cake.

2, grinding malt, the malt cake chopped, put in the stone mill grinding.

3, malt and rice mixing, to 1 part of malt and 20 parts of steamed broken rice mix.

4, fermentation, plus 3 times the water stirred at a temperature of about 60 ℃ fermentation, about 7 to 10 hours,

5, filtering and heating, filtration residue, the sugar solution into the open pot heating, so that the water evaporation, it will be clarified into a thick malt sugar.

6, pull sugar, sugar, let it cool on one side, one side of the artificial pull, the more white, malt sugar is processed.