Maltose is red and yellow in color, sticky and sweet in taste. It is a necessary raw material for the production of cakes and candies, and also has the effect of moistening the lung and relieving cough. So what is the practice of maltose? Let's introduce it to you by the bee brand editor.

The practice of maltose is as follows:

1. Breeding buds. Wash wheat kernels or barley kernels, put them in wooden barrels or casks, and soak them in water. Soaking water, summer with cooling water, winter with warm water. Soak the wheat grains for 24 hours, take them out, put them into a basket, and drench the buds with warm water two or three times a day. The water temperature should not exceed 30 ℃. After 3 days -4 days, when the wheat grains grow out of two leaf packets, cut them into broken sections, and the more broken the better.

2. Cooking. Wash the crushed corn or glutinous rice, soak it in water for 4-6 hours, after absorbing water and swelling, pick it up and drain it, place it in a large rice pot or steamer, steam it at 100 ℃ until the crushed corn or glutinous rice has no hard heart, take it out and spread it on a bamboo mat, and cool it to 40 ℃-50 ℃.

3. Fermentation. The cool corn grains or glutinous rice are mixed with chopped wheat malt or barley malt, fermented for 5-6 hours, then put into a cloth bag and fasten the bag mouth.

4. Press. Place the cloth bag on the press or earthen juicer to squeeze out the juice, which is maltose.

Guangxi Wuzhou Lehaha Food Industry Co., Ltd., formerly known as Wuzhou Liangguo candied fruit factory, has a history of sugar production and export for 64 years. The "bee brand" series of traditional Chinese sugar products have followed the Chinese of all ages and traveled all over the world and exported to the whole world.

[Label of this article] The practice of maltose

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