How to make maltose fudge? How to make maltose?

1. Material selection: Use dry, pure barley, corn and sweet potato as raw materials.

2. Ingredients: the ratio of wheat to other raw materials is 1: 10, that is, 1 kg of barley, with 10 kg of corn and sweet potato. Corn needs to be ground into millet size, and sweet potato needs to be ground into bean dregs, but it can't be ground into powder.

3. Bud propagation: Wash barley grains and soak them in water (important (improper use of water will reduce sugar production): soak them in water, use cooling water in summer and warm water in winter). Soak the wheat grains for 24 hours, then take them out, put them into the laundry basket, and take a shower with warm water two or three times a day, with the water temperature not exceeding 30℃. After 3-4 days, when the wheat grows two leaves, cut it into pieces, and the more broken the better. Sometimes malt is equivalent to yeast.

4. Cooking: clean the broken corn, soak it in clear water for 4-6 hours, then take it out and drain it, put it in a large steamer, steam it at 100℃ until the broken corn or glutinous rice has no hard core, take it out and spread it on a bamboo mat, and cool it to 40-50℃.

5. Fermentation: air-cooled corn chips or glutinous rice are mixed with chopped barley malt, fermented for 5-6 hours, then put into a cloth bag and tied tightly. (Note: It will be sweet after 5-6 hours of fermentation, and can be made into syrup; Fermentation for a week can make wine; It can be fermented for about 20 days to make vinegar. )

6. Squeezing: Put the cloth bag into a juicer (a small household juicer is enough) to squeeze out the juice, which is maltose.

7. Concentration: After the decoction is heated and boiled, it can be concentrated to a certain concentration. When the moisture content is less than 18%, it can be stored in a cool and dry place for more than 1 year. Moisture less than 15% can be stored in a cool and dry place for more than several years.