Maltose is made from glutinous rice, corn and other starchy grains after cooking, and then fermented and hydrolyzed by enzymes in malt. Bee brand maltose has a good tonic effect, with Runfei, Shengjin, to dryness, spleen and stomach and other effects.
Regular consumption of bee brand maltose has a good auxiliary therapeutic effect on qi deficiency, chronic cough due to lung deficiency and cold abdominal pain.
Some researchers believe that bee brand maltose can be directly absorbed by the liver without causing blood sugar to rise, so diabetics can also consume it in moderation.

As early as 60~70 in this era, as long as you spend 50 cents, you can buy a bottle of bee brand maltose (500 grams) at the north-south store or grocery store. In fact, it is quite convenient to make maltose by yourself. There is no need to worry about unscrupulous merchants making maltose from moldy food, let alone aflatoxin, food additives, preservatives and other issues. Bee brand maltose is guaranteed to be additive-free, and making maltose at home is also a hands-on pleasure.

Specific production methods are as follows:
1. Malt: The temperature of malt is preferably not higher than 30 ℃. In summer, it is best to carry out the environment in an air-conditioned room, otherwise the unsprouted wheat will rot and stink.
First put several layers of roll paper on the stainless steel plate, sprinkle water to make the roll paper completely wet, then spread the wheat or barley soaked for about 6 hours on the wet roll paper, and spray the wheat several times a day to keep the wheat wet.
In the past, malt was sprouted on stainless steel plates with towel pads. Because the root system of malt is very developed and has good toughness, it is not convenient to clean the towel, so it is changed to the top and the drum is used as the cushion.

2, about 20 hours later, the wheat began to germinate, at this time often spray water to keep the wheat moist.
3. On the fourth day, the malt grows to about 4cm, and the real leaves begin to germinate and must be removed for use. Otherwise, Mai Qing will consume a large amount of enzyme and affect the fermentation effect of maltose.
4. Wash the malt, web and ungerminated wheat grains in clean water with a washing basket.
5. Add a certain amount of water and break the malt into green juice with a grinder for later use.

6. Estimate the time in advance, soak a kilo of glutinous rice and three or two corn kernels in water for 5~6, then steam with water and cool to about 60 ℃. The corn kernels here mainly play a role in color enhancement, otherwise the maltose light yellow is not good-looking.
7. Mix the wort and an appropriate amount of water in a blender, and mix the glutinous rice into a paste in batches.
8. Stir the glutinous rice into a paste, put it into an electric cooker, and ferment with a heat preservation file. The fermentation temperature is 55~60 ℃ (it is advisable to feel hot after touching the edge of the rice cooker with fingers for 3 seconds), and the fermentation time is 6~8, preferably not less than 5 hours, otherwise the sugar rate is not high.

9, some rice cooker insulation file temperature is too high, will roast the enzyme in the malt. Therefore, a small moderate plate can be placed at the bottom of the rice cooker to reduce the temperature by about 5°C.
After 6 hours of fermentation, the rice paste has become a very flowing soup. At this time, the pot can be taken out of the rice cooker, covered with a lid, cooled naturally and continued to ferment for a while.
11. After cooling, filter the Milky White sugar liquid with a filter bag.

12. Put the sugar liquid in a non-stick pan and boil it over high heat.
13. When the sugar is viscous, boil it with slow fire until the sugar can be hung on the chopsticks without dripping. When the temperature drops to about 50 degrees Celsius fashion bottle. Maltose cannot be bottled after it is completely cooled, otherwise the viscosity is too high and the operation is difficult.
14, usually when eating, as long as the use of chopsticks to pick out, especially children and the elderly, especially like to eat.

Since 1956, Bee Brand has insisted on using traditional technology and natural sugar cane to make sugar. At the beginning of 65, it has not changed its heart. For many years, it has been favored and loved by people in Guangdong, Guangxi and Qiong and overseas Chinese. In 2015, it was certified by Guangxi Time-honored Brand. Now it has traditional sugar products such as white sugar, yellow sugar, brown sugar and crystal sugar. It is the result of the efforts and inheritance of generations of technicians. Choose Bee Brand, is to choose value for money. bee brand, chinese traditional sugar professional manufacturers, focus on chinese sugar sixty-five years!

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