Question 2: How to make maltose at home and make pure maltose professionally?
A practical guide to maltose:
Preparation method of maltose:
1. Rice is ground into powder.
2. Heat rice flour and water to paste, and cool to 60 degrees;
3. Add malt and keep the temperature for about 1 hour;
4. Reheat and boil.
5. It is enough to cook to the concentration you want.
Attention; If you can't buy ready-made malt, put the barley in water and wait for it to germinate, take its buds, or directly grind the barley into powder, but filter it later, and the taste is not as good as the first time.
2. If the bottom of the pot is sticky in the middle, it needs to be stirred.
Introduction to maltose knowledge:
Maltose is a kind of sugar food, which is made by fermentation of rice, barley, millet or corn. The sweet taste is not big, which can increase the color and flavor of dishes, and it is produced all over the country. There are two kinds: soft and hard. The soft one is a yellowish brown viscous liquid with great viscosity, which is called mucilage. Hard is made of soft candy mixed with air. It is a porous yellow-white sugar cake called white caramel. Dental pulp is the best medicine. Maltose is a disaccharide with white needle-like crystals, which is easily soluble in water. Sweeter than sucrose, it has the effects of strengthening the spleen and stomach, moistening the lungs and relieving cough, and is a food suitable for all ages.
Nutritional analysis of maltose;
Maltose moistens the lungs, promotes fluid production and eliminates dryness; Can be used for treating qi deficiency, mental fatigue, abdominal pain due to deficiency of cold, lung deficiency, and chronic cough and asthma.
Maltose is suitable for people:
The general population can eat it, but diabetics should not eat it.
Dietotherapy of maltose:
Maltose is sweet and slightly warm;
Has the effects of invigorating spleen and stomach, moistening lung and relieving cough;
Can be used for treating qi deficiency, mental fatigue, abdominal pain due to deficiency of cold, lung deficiency, and chronic cough and asthma.
Question 3: How to make homemade maltose (I'm worried about the quality of rice. I don't know what effect buying genetically modified rice will have, but I still want to try, but the problem is that it seems inconvenient for me to grind rice into powder. Well, try ordinary rice first, and then try glutinous rice)
RT:
Introduction to maltose knowledge:
Maltose is a kind of sugar food, which is made by fermentation of rice, barley, millet or corn. The sweet taste is not big, which can increase the color and flavor of dishes, and it is produced all over the country. There are two kinds: soft and hard. The soft one is a yellowish brown viscous liquid with great viscosity, which is called mucilage. Hard is made of soft candy mixed with air. It is a porous yellow-white sugar cake called white caramel. Dental pulp is the best medicine. Maltose is a disaccharide with white needle-like crystals, which is easily soluble in water. Sweeter than sucrose, it has the effects of strengthening the spleen and stomach, moistening the lungs and relieving cough, and is a food suitable for all ages.
Nutritional analysis of maltose;
Maltose moistens the lungs, promotes fluid production and eliminates dryness; Can be used for treating qi deficiency, mental fatigue, abdominal pain due to deficiency of cold, lung deficiency, and chronic cough and asthma.
Maltose is suitable for people:
The general population can eat it, but diabetics should not eat it.
Dietotherapy of maltose:
Maltose is sweet and slightly warm;
Has the effects of invigorating spleen and stomach, moistening lung and relieving cough;
Can be used for treating qi deficiency, mental fatigue, abdominal pain due to deficiency of cold, lung deficiency, and chronic cough and asthma.
A practical guide to maltose:
1. Rice is ground into powder.
2. Heat rice flour and water to paste, and cool to 60 degrees;
3. Add malt (sugared alcohol) and keep the temperature for about 65438 0 hours; I wonder where they can be sold.
4. Reheat and boil.
Question 4: How to make maltose as ingredients?
Dietary calories: 69.6 (calories)
condiments
Barley malt 30 kg
20 kilograms of glutinous rice
Methods/steps
Step 1: The main components of malt are barley malt and glutinous rice. It takes about a week from cultivating malt to making maltose.
Step 2: Use local ultra-pure glutinous rice as raw material, and steam it thoroughly for later use.
Step 3: Mix steamed glutinous rice with malt cultivated to 1-50px, pour into an iron pan, stir evenly, and cook slowly with low fire.
Step 4: After fermentation for several hours, the residue and liquid are separated at 3 am. The residue (the remaining glutinous rice malt is separated from the boiled sugar water) is separated from the sugar water for later use.
Step 5: Continue to simmer and let the dissolved liquid concentrate into sugar. Stir the maltose in the pot continuously until the maltose in the pot becomes crystal clear, moist and amber sticky.
Matters needing attention
Malt must be fermented well.
Boil the sugar and turn it over with slow fire.
Question 5: How to make maltose by hand? 1. Choose wheat with full grains, and the ratio of wheat to glutinous rice (in the best season) is 50g of wheat and glutinous rice 1 kg.
Soak for one night in advance
3. Spread it evenly in the leaky basin, and spread a layer of gauze or kitchen paper at the bottom of the leaky basin.
Water every day.
5. Water the wheat 2~4 times a day to keep it moist and not dry.
6. Until the tender leaves of wheat germinate and grow to 4 or 5 cm high (the index finger is long).
7. Pull out and rinse
8. Crush it in a blender.
9. Soak glutinous rice for 50 minutes in advance.
10. The glutinous rice cooked like rice (boiled with more water) is cooled to about 50 degrees.
1 1. Beat malt and glutinous rice evenly.
12. Cover and let stand for more than 5 hours.
13. Some water will seep out after fermentation.
14. Filter the juice with gauze.
5 15. filter wort
16. put it in a pot and cook it with high fire until there is almost no water. Cook over low heat until thick. Remember to keep stirring, or it will stick to the pan.
17. Cook like this
18. You can eat it when it is cold. Take a chopstick and eat it.
Question 6: How to make malt 1 and how to choose materials? Wheat (or barley), corn (or glutinous rice) and sweet potato which are dry, pure, free from impurities and mildew are selected as raw materials. The ratio of wheat to other raw materials is 1: 10, that is, wheat (or barley) 1 kg, corn (or glutinous rice) and sweet potato 10 kg. Corn needs to be ground into millet size, and sweet potato needs to be ground into bean dregs, but it can't be ground into powder. 2. Breeding buds. Wash wheat or barley grains, put them in wooden barrels or crocks and soak them in water. Soaking water, cooling water in summer and warm water in winter. Soak the wheat grains for 24 hours, then take them out, put them into the laundry basket, and take a shower with warm water two or three times a day, with the water temperature not exceeding 30℃. After 3-4 days, when the wheat grows two leaves, cut it into pieces, and the more broken the better. Step 3 cook. Wash the broken corn or glutinous rice, soak it in clear water for 4-6 hours, then take it out and drain it. Put it into a big rice cooker or maltose steamer, steam at 100℃ until the broken corn or glutinous rice has no hard core, take it out and spread it on a bamboo mat, and cool it to 40-50℃. 4. Fermentation. Mix air-cooled corn chips or glutinous rice with chopped malt or barley malt, ferment for 5-6 hours, then put into a cloth bag and tie it tightly at the mouth of the bag. Step 5 squeeze. Put the cloth bag on a press or a homemade juicer to squeeze out the juice, which is maltose. 6. concentrate. The decoction can be concentrated to a certain concentration after heating and boiling. When the water content is less than 65438 0.8%, it can be stored in a cool and dry place for more than 65438 0 years. Water content less than 15% can be stored in a cool and dry place for a period of time.
Question 7: Practice, how to make homemade maltose well, and the main components of homemade maltose.
Wheat Seed 170g Millet 680g Good Bud
Proper amount of water
Steps of homemade authentic maltose
1. Soak the wheat seeds overnight, drain the water, spread them evenly on a drain tray covered with a layer of kitchen paper towels, and put them in a dark and ventilated place to germinate. During this period, water is sprayed twice a day to keep the seeds moist, but there is no water in the drainage tray.
2. Germination takes about 2 to 3 days, and the bud grows to 2-3 cm in 7 days. Take it off, wash it, and roll it with a rolling pin.
3. Soak millet overnight and steam for about 30 minutes. After cooking, try to disperse as much as possible.
4. When the millet is not hot, pour the crushed malt and appropriate amount of water into the millet and stir well. Cover with plastic wrap and ferment for 5 hours.
5. Filter out the fermented soup with gauze bag. The fire boils to evaporate water.
6. When the water evaporates almost, turn to low heat and stir while cooking to prevent the bottom from burning.
7. Cook until it is thick. If you dip chopsticks in cold water, they will be shaped, but if they are not hard, turn off the fire.
8. The bottle until it is not too hot.
skill
1, wheat seeds should be used for germination, both barley and wheat can be used, and whole grain wheat in supermarkets can't be used because it is easy to mildew and germinate.
2. The buds should be kept away from light, otherwise the buds will turn green, and the brewed maltose is impure and has a grassy taste.
3. The ratio of malt to millet is 1:4, which means malt, not wheat seed. So weigh it after germination. The dosage of this recipe is about 450g of sugar. You can increase or decrease the amount of ingredients as needed.
Maltose can be made as long as it contains high starch, and so can glutinous rice. However, glutinous rice is sticky and becomes sticky after fermentation, so it is not easy to filter juice, which affects the sugar yield.
5. Boiled maltose should be bottled when the temperature is suitable. It is easy to burn the container if it is too hot, and it is not easy to bottle if it is too cold.
Question 8: How to make homemade maltose? Put the homemade seeds in a box and soak them in cold water for two or four hours. It's been soaked in cold weather for a long time, so wrap it in a wet towel and put it in a basket. Put two chopsticks under the basket to prevent water leakage. When the malt grows to three or four centimeters, it takes almost four days. Take them out, wash them and put them in the blender. Put it in a bowl for later use. Soak glutinous rice in advance to cook, and put more water. When the rice is rotten, the cooked rice will be stuffy and then cool. When it is half hot, add crushed malt and stir well, then put it in a quilt and ferment for one hour at low temperature with an electric blanket. Fermented malt rice permeates a lot of water. The water in the rice is filtered with a sieve, and then squeezed with a big spoon to separate the water from the residue. Then I percolated some water and stirred it, filtered it with a sieve and filtered it twice to make the malt taste more delicate. Boil the filtered water with strong fire to evaporate water, and then turn to medium heat. When the malt turns amber and sticks to the spatula, turn off the fire and cool.
Question 9: How to make maltose? (⊙⊙? ) method for producing maltose
Maltose is red and yellow in color and sticky and sweet in taste. It is an essential raw material for making cakes and sweets, and also has the effect of moistening lung and relieving cough.
The main methods of making maltose are:
1. Choose dry, pure wheat or barley, corn or glutinous rice and sweet potato as raw materials. The ratio of wheat to other raw materials is 1: 10, that is, wheat or barley 1 kg, corn or glutinous rice and sweet potato 10 kg. Corn should be ground into millet size, and sweet potatoes should be ground into bean dregs, not into powder.
2. Cultivate buds. Wash wheat or barley and put it in a bucket or crock and soak it in water. Soaking water, cold water in summer, warm water in winter. Soak the wheat for 24 hours, then pick it up, put it in the laundry basket and put it in the yard. Sprinkle buds with warm water 1~2 times a day, and the water temperature should not exceed 30. 3~4 days later, when the malt grows two leaves, cut it into pieces, and the more broken it is, the better.
3. Boil and filter. Clean broken corn or glutinous rice, and soak in clear water for 4-6 hours. After the crushed corn or glutinous rice absorbs water and swells, take it out and drain it, and put it into a rice cooker or steamer according to the ratio of 100. C, steaming until the crushed corn or glutinous rice has no hard core, taking out and spreading on a bamboo mat, and cooling to 40-50 DEG C.. (c) Then, the chopped malt is mixed in, fermented for 5-6 hours, put into a cloth bag, the mouth of the bag is tied tightly, put into a press or a self-made press, and the juice is squeezed out, namely maltose.
Question 10: How is handmade maltose made? 80% maltose is made of the simplest ingredients such as malt, glutinous rice and water. Wheat is washed with warm water at about 45℃ and then soaked for one day and one night. Soaked wheat keeps expanding, put it in a good seal, and "hatch" a half-inch long bud under the catalysis of time and temperature. This germinated malt is a key raw material for producing maltose.
Fill two cauldrons with white glutinous rice, steam them with firewood, and add malt powder and water.
Fermentation takes 6 hours, and it is necessary to touch the temperature by hand from time to time-it is too cold, and maltose will be sour; If it is too hot, maltose will become sticky. After fermentation, filter out a pot of milky sugar water with plastic baskets and cotton bags. The filtered juice is slowly boiled in a large pot until the water is evaporated to dryness, and maltose is obtained.
Wuhu Tongli Food Co., Ltd. supplies maltose of various specifications. Welcome to inquire: 0553-4815511.