Is it okay to make maltose without fermentation?

Maltose can not be fermented, maltose can not be fermented.

Because the enzyme conversion rate in malt is low at room temperature, the yield of maltose is low, and the temperature should be kept at 50 to 60 degrees Celsius, so as to ensure the full fermentation of malt. You can use the heat preservation function of the rice cooker yourself. Its temperature is suitable, not too high. Of course, the time should not be too long or it will be sour.

The production of maltose is a complicated and time-consuming process.

Just after the slight cold, the raw materials will be prepared. Most of the rural areas in Lin 'an grow wheat. Wash the newly harvested winter wheat with warm water one week in advance, soak it for one day and one night, and seal the soaked wheat. After a few days, the malt began to grow. This tender malt is a key raw material for producing maltose. Then, hanging in the yard, when the cold comes, it becomes sticky and gratifying maltose.

The great cold solar term is the best time to make maltose. Preparations should start the day before a bad cold. Glutinous rice should be soaked in cold water for more than ten hours, steamed, mixed with mashed malt and appropriate amount of water, and fermented for three or four hours. "In the process of fermentation, water cannot be too hot or too cold. If it is too cold, maltose will be sour; If it is too hot, maltose will be too sticky.