Maltose is a kind of food flavoring agent to increase the sweetness of food in ancient China. In the Qin Dynasty, people had learned to obtain sweetness from malt. Maltose also has a common name, maltose.

Maltose is made from rice or real grain by enzymes. Many people like maltose, and it tastes good. Its appearance is yellowish brown and sticky, and it contains a lot of vitamins, which is suitable for some people to eat. Of course, when eating, you shouldn't eat too much at once, which will make you fat.

Second, the practice of caramel

1. The first step in making caramel is to cultivate buds. We clean the barley grains, then put them in wooden barrels and soak them in proper amount of water. In winter, warm water is needed. Then, soak the wheat for about a day, then take it out and put it in a leaky container. The water temperature should not be too high several times a day. A few days later, we can see that the wheat has grown into small packets.

2. The next step is to cook glutinous rice and corn scraps. Soak them in water for half a day. When they absorb water and become swollen, pick them up and drain them, steam them in a steamer, and then cool them on a table.

3. The next step is fermentation. Let's mix cold corn crumbs and glutinous rice with malt, wait for them to ferment naturally for about 5 hours, then put them in a cloth bag and tie the bag tightly.

Then we put the cloth bag on the juicer, and the squeezed juice is maltose. Then put the caramel in a pot and boil it. You can pull out the silk with chopsticks, that's all. If you want to cook maltose that can be eaten directly, you need to cook it for a long time. After cooking, put it in a container, cool it and cut it into appropriate sizes.