How to make homemade malt candy

Question 1: How to make traditional maltose I want to have a detailed production process 1, cultivate malt. Wheat (or barley) soaked in water, bagged out of the bud after spreading disk, spray water on time every day to maintain moisture and temperature, 5-7 days later, take out and pounded to join the rice. 2, soaked rice. Take high-quality rice soaked 4-6 hours, washed with a retort steam about 2 hours, to be steamed, add the malt has been mashed (mixing malt water temperature is very critical, it must be appropriate. Summer water temperature to feel mild, winter water temperature higher. Otherwise, the sugar will become sour, poor color), fully mixed, put into the tank, the mouth sealed tightly, let it warm up. 3, fermentation. Wait for the rice to ferment under the action of malt for about 8 hours, and then take it out of the jar on the next day. 4, overthink the juice. Fermented rice into a pocket, with special tools, hand-pressed, the juice fully squeezed out into the iron pot Dan has warmed up, 5, heating sugar. First boil over high heat, and after 4-5 hours, gradually turn the fire down. Wait for the water in the juice to evaporate (the consistency is key.). Take a little soaked in water to see the softness), the sticky part of the iron pot is maltose.6, pulling into the finished product. After cooling the dark brown maltose to a certain extent, repeated pulling by hand, so that the maltose slowly become white and bubbly, that is, for people to eat maltose.

Question 2: How to make maltose at home by yourself Specialized in making pure maltose.

Maltose practice guide:

Maltose method:

1. rice ground into powder.

2. Rice flour and water **** hot into a paste, cold to 60 degrees;

3. Add malt, keep this temperature for about 1 hour;

4. Reheat and boil into.

5. Simmer to your desired consistency.

Note; If you can't buy ready-made malt, you can use barley into the water and wait for it to grow buds, take its buds, or directly grind the barley into powder, only later you have to filter, the flavor is not as good as the first.

2. Halfway through the viscosity if sticky bottom of the pot, you need to stir.

Maltose knowledge:

Maltose is rice, barley, corn or corn and other grains by fermentation made of sugar foods. Sweetness is not big, can increase the color and aroma of the dishes varieties, produced throughout the country. There are two kinds of soft and hard, soft for the yellow-brown thick liquid, sticky, called gelatin syrup; hard for the soft sugar by stirring, mixed with air after solidification, for the porous yellow-white sugar cake, called white syrup. The white caramel is a porous yellowish-white sugar cake. Maltose is a double sugar, white needle-like crystals, soluble in water. The taste is sweet but not as sweet as sucrose, has the effect of strengthening the spleen and stomach, moistening the lungs and relieving coughs, is suitable for both young and old food.

Nutritional analysis of maltose:

Maltose moisten the lungs, promote the production of fluids, go dry; can be used to treat qi deficiency and fatigue, cold abdominal pain, lung deficiency, coughing and wheezing.

Maltose for the crowd:

The general population can be eaten, diabetics avoid eating.

Maltose therapeutic effect:

Maltose taste sweet, slightly warm;

There are spleen and stomach, moistening the lungs to stop the effect of coughing;

can be used to treat the deficiency of qi and tiredness, cold and abdominal pain, lung deficiency, coughing and wheezing, and other diseases.

Question 3: how to make handmade homemade maltose (I worry about the quality of the rice, in case you buy genetically modified rice, I do not know what the effect will be, but I still want to try, but the problem is that the rice for me to grind into powder seems to be inconvenient, well, or first try with the general rice, and then switch to the glutinous rice to try)

RT:

Knowledge of maltose introduction:

Maltose is a sugary food made from fermented grains such as rice, barley, corn or corn. Sweetness is not big, can increase the color and aroma of the dish varieties, produced throughout the country. There are two kinds of soft and hard, soft for the yellow-brown thick liquid, viscous, called gelatin syrup; hard for the soft sugar by stirring, mixed with air after solidification, for the porous yellow-white sugar cake, called white syrup. The white caramel is a porous yellowish-white sugar cake, which is better for medicinal use than the gum caramel. Maltose is a double sugar, white needle-like crystals, soluble in water. The taste is sweet but not as sweet as sucrose, has the effect of strengthening the spleen and stomach, moistening the lungs and relieving coughs, is suitable for both young and old food.

Nutritional analysis of maltose:

Maltose moisten the lungs, promote the production of fluids, go dry; can be used to treat gas deficiency and fatigue, cold abdominal pain, lung deficiency, coughing and wheezing.

Maltose for the crowd:

The general population can be eaten, diabetics avoid eating.

Maltose therapeutic effect:

Maltose taste sweet, slightly warm;

have the spleen and stomach, moistening the lungs to stop the effect of coughing;

can be used to treat the deficiency of gas tiredness, cold abdominal pain, lung deficiency, coughing for a long time, and other diseases.

Maltose practice guide:

1. rice ground into powder.

2. rice flour and water *** hot into a paste, cold to 60 degrees;

3. add malt (containing glycolysis alcohol), keep this temperature for about 1 hour; (to find out where to sell)

4. and then hot boiling is ready.

Question 4: How to make homemade maltose Ingredients

Recipe calories: 69.6 (kcal)

Main Ingredients

30kg of barley malt

20kg of glutinous rice

Methods/Steps

Step 1: The main components of the malt are barley malt and glutinous rice, and from the cultivation of malt to the production of maltose is about a week. one week.

Step 2: The raw materials are selected from the local special pure glutinous rice, after steaming, steaming, spare

Step 3: Steamed glutinous rice and cultivated to one to 50px of malt mixture into the iron pot inside the mixing, slowly simmering over a gentle fire.

Step 4: After a few hours of fermentation and mashing, the slag is separated from the liquid, 3:00 am. Separate the slag (the remaining glutinous rice malt and boiled sugar water) from the sugar liquid, sugar water standby

Step 5: Continue to cook slowly over low heat, so that the dissolved liquid is concentrated into sugar. Stir the malt sugar in the pot constantly until it turns into a crystalline, moist, amber-colored consistency.

Note

The malt must be fermented

Simmer the sugar with a gentle fire and keep turning and pounding

Question 5: How to make pure handmade homemade maltose 1. Choose the full grain wheat, (preferably seasonal) the ratio of wheat and glutinous rice is 50g of wheat, 1 catty of glutinous rice

2. soak it for one night in advance

3. . evenly spread in the leaky pot, the bottom of the leaky pot on a layer of gauze or kitchen paper

4. watering every day

5. watering 2 to 4 times a day, to keep the wheat humidity, not dry

6. Until the wheat sprouting young leaves grow to 4, 5 cm high (the length of the forefinger) can be

7. uprooted, rinsed

8. put in the mixer Stir

9. Soak the glutinous rice for 50 minutes in advance

10. Boil the glutinous rice as if it were rice (you can put a little more water to cook it) and let it cool down to a temperature of about 50 degrees

11. Beat the malt and the glutinous rice and mix it well

12. Cover the lid and leave it to ferment for more than 5 hours

13. After the fermentation is done, it will ooze some water

14.

14. Filter the juice with gauze

515. Filtered wort

16. Put the pot on high heat and cook, cook to almost no water, change to low heat simmering, and has been simmering until the thick can, remember to keep stirring, otherwise it will stick to the pot

17. Simmer into this

18. Cooled can be eaten, take a chopstick and open to eat it!

Question 6: How to make maltose from wheat malt 1, selection. Select dry, pure, unadulterated wheat (or barley), corn (or glutinous rice), and no moldy and spoiled sweet potatoes as raw materials. Wheat and other raw materials ratio of 1:10, that is, 1 kg of wheat (or barley), with 10 kg of corn (or glutinous rice) and sweet potatoes. Corn needs to be crushed into millet size, sweet potatoes need to be crushed into bean dregs, but not crushed into powder. 2, breeding buds. Wheat grain or barley grain washed, put into a wooden barrel or tile jar, add water to soak. Soaking water, summer with cool water, winter with warm water. The wheat grain soaked 24 hours after fishing, into the basket, with warm water two or three times a day sprouts, the water temperature should not exceed 30 ℃. After 3 days - 4 days, when the wheat grain grows out of the two-leaf package heart, cut it into pieces, and the more broken the better. 3, steaming. Wash the corn grains or glutinous rice, soaked in water for 4 hours - 6 hours, to be absorbed after the expansion of water, pick up and drain, placed in a rice cooker or maltose steamer, 100 ℃ steam to the corn grains or glutinous rice without a hard heart, take out the spread on the bamboo mat, cool to 40 ℃ - 50 ℃. 4, fermentation. The cooled corn grains or glutinous rice, mixed with chopped wheat malt or barley malt, fermentation for 5 hours -6 hours, and then packed into a cloth bag, firmly tied the bag. 5、Pressing. Put the cloth bag on the press or native juicer, squeeze out the juice, that is, maltose. 6, Concentration. Fried juice after heating and boiling, it can be concentrated into a certain concentration, when the moisture is less than 18% can be stored in a cool dry place for more than 1 year. Moisture less than 15% can be stored in a cool dry place for a number of hours

Question 7: practice, homemade maltose how to do delicious, homemade maltose home practices Main ingredients

Wheat seeds sprouted 170g millet 680g

water moderate

Homemade authentic maltose practice steps

1. Wheat seeds soak one night, draining Water, evenly spread on a draining tray lined with a layer of kitchen paper towels, placed in a dark and ventilated place and wait for germination, during which the seeds are sprayed with water roughly twice a day to keep them moist, but the draining tray is not waterlogged.

2. About 2 to 3 days to germinate, about 7 days the buds grow to 2-3 cm long, remove and wash with a rolling pin.

3. Steam the millet overnight, about 30 minutes. Try to break it up as much as possible when it's cooked.

4. When the millet is not hot, pour in the rolled malt and water, mix well. Cover with plastic wrap and ferment for 5 hours.

5. Strain the fermented soup out of a gauze bag. Boil over high heat to evaporate the water.

6. When the water is almost evaporated, change the heat to low, stirring while simmering to prevent the sticky bottom from burning.

7. Simmer until thick, use chopsticks to dip some drops into cool water will be molded but not hard, then turn off the fire.

8. When it is not too hot, bottling.

Tips

1, germination to use wheat seeds, barley and wheat can be, the supermarket grains of wheat can not be used, because the shelling polished, easy to mold, germination failure.

2, buds throughout the whole process of avoiding light, otherwise the buds will turn green, boiled out of the maltose flavor is not pure, grass flavor.

3, the proportion of malt and millet is 1:4, this proportion is said to be malt, not wheat seed oh. So it should be weighed after malting. The amount of this recipe is about 450g of sugar, you can increase or decrease the amount of ingredients proportionally according to need.

4, do maltose as long as the high starch can do, with glutinous rice can also be, but glutinous rice is sticky, fermented into a sticky paste, not easy to filter the juice, thus affecting the sugar rate.

5, boiled maltose should be bottled when the temperature is suitable, too hot and easy to scald the container, too cool liquidity and deterioration is not easy to bottle.

Question 8: the practice of homemade maltose, homemade maltose how to do delicious, homemade Seeds in a box of cold water soaking two or four hours, the day cold soak longer Soak enough time, put on a wet towel peeled open, put in the blue, blue in a large pot to prevent leakage of water, the blue below the pad two chopsticks, so that the malt ventilation Malt grows to three or four centimeters, almost four days of the time, it will be Take it out, wash it well Put it into a blender, stir it a little, put it into a bowl and set it aside Soak the glutinous rice in advance of the land hours and cook it, put a little more water in it, and cook the rice a little bit more rotten Cook the rice and then cool it down, and then put it into the stirred up malt when it is half hot and mix it well, and then put it into a quilt, electric blanket, low-temperature fermentation, right, for an hour. Fermented malted rice permeated with a lot of water filter the water in the rice with a sieve, and then squeeze with a large spoon to separate the water and rice Separated from the water and residue The remaining residue I seeped some water and stirred, and then filtered through a sieve, filtered twice, so as to make the taste of the malt candy more delicate Filtered out of the water over high heat and simmering, so that the evaporation of water, then turn to medium heat, and then turn the heat to a low simmer until the malt turns amber, and stick to the spatula When the drops do not come, turn off the heat and cool the cooled down maltose, and then put it into a bottle The color, the consistency is not

Question 9: How do you make maltose? (⊙⊙?) Maltose production method

Maltose reddish yellow color, paste viscous properties, sweet taste, is the production of pastries, candies necessary raw materials, but also has a moistening of the lungs to stop coughing medicinal effect.

The main method of making maltose is:

1. Selection of dry, pure, unadulterated wheat or barley, corn or glutinous rice, no moldy sweet potatoes as raw materials. The ratio of wheat to other raw materials is 1:10, that is, 1 kilogram of wheat or barley, with 10 kilograms of corn or glutinous rice and sweet potatoes. Corn needs to be crushed into millet size, sweet potato crushed into dregs, but not crushed into powder.

2. Germination will be wheat grain or barley grain washing, put into the forest barrel or tile jar with water soaking. Soaking water, cold water in summer, warm water in winter. Will be soaked 24 hours after the wheat grains, put into the basket, placed in the yard, with warm water 1 ~ 2 times a day, the water temperature should not exceed 30. C. After 3 ~ 4 days, to be malt out of the two-leafed package when the heart, will be cut into pieces, and the more crushed the better.

3. Cooking filtered corn grains or glutinous rice washed, soaked in water for 4 ~ 6 hours, to be corn grains or glutinous rice water expansion, pick up and drain, placed in a rice steamer or steamer, to 100. C steam to corn grains or glutinous rice without hard heart, removed from the spread on the bamboo mat, cooled to 40 ~ 50. C. Then, mixed with chopped malt, fermentation 5 ~ 6 hours, and then loaded into a bag, tied the mouth of the bag and placed in a press, and then put it into a bag, the more good. Tie the mouth of the bag, placed in the press or native press, squeeze out the juice, that is, maltose.

Question 10: How is handmade maltose made 80 points Maltose is made from malt, glutinous rice, and water, which are the most rustic ingredients. Wheat is washed in warm water at about 45 degrees Celsius, then soaked for a day and a night, soaked wheat, constantly expanding, was collected and sealed, catalyzed by time and temperature, "hatching" out of the half-inch-long shoots. This hair good malt, is to do malt sugar material.

Two cauldrons are filled with white glutinous rice, steamed over a wood fire, and then added to the ground malt and filled with water.

Fermentation takes six hours, and you need to touch the temperature with your hand from time to time - too cold and the malt will be sour; too hot and the malt will become sticky. Once the fermentation is complete, a pot of milky sugar water is filtered using plastic baskets and cotton bags. The juice obtained by filtration is slowly boiled in a large pot until the water is evaporated to obtain maltose dilution.

Wuhu Tongli Foods Co., Ltd. supplies various specifications of maltose, welcome to call for inquiry: 0553-4815511