Remember the maltose you ate when you were a child? How to make it?

I'm not sure how this kind of sugar is made, but when I was in primary school, an old man often carried the burden and sold it in the street or at the school gate. Often one end of the burden is a small charcoal stove, and the other end is a small wooden box with some sugar people or small animals inserted on it. When someone buys or there are too many people, put down the shoulder pole, put the small iron pot on the stove, and open the air door, the charcoal fire will ignite slowly, constantly stirring the maltose in the pot. After cooking the sugar, stir up a piece of sugar with a wooden stick, hold it with the thumb, forefinger and middle finger of the right hand according to the requirements of the child who buys the sugar, cut it with a small scissors from time to time, and then dip his finger in saliva for more than ten seconds. This requirement is not a problem for sugar sellers. He just pinched it, cut it, and then blew it on the sugar cube with a diabolo tube. A live weasel pulls a chicken and it's done! However, the secretary of our school told us in the political class that this syrup is made of rubber soles ... Only when I grow up did I know that this sugar is not made of rubber soles, but it is extremely unsanitary. Think about it, the sugar blower's black fingers, plus his saliva from time to time ... but it is quite good as a handicraft decoration.

How to make maltose? I'm not sure about the ingredients sold, but you can have one for the home version, which is a bit like pulling apples or something.

Domestic maltose

Home version of maltose materials: sugar, honey, water.

Home version of maltose practice: 1. Prepare sugar, put it in a pot, add a little water and boil it into a liquid state.

2. Add a spoonful of honey.

3. Boil the syrup into big bubbles.

4. Then pour it into the dish and leave it for about four minutes.

5. Pick up the sugar with two chopsticks and row it repeatedly.

6. Home maltose, complete.

It's not that good-looking, it doesn't matter. Isn't it fun to eat and play by yourself?

I hope you do better than me. Laugh.

I wonder if this answer is satisfactory?

Of course I know. They are all good memories. The most traditional method of making maltose! The practice is simple, clean and hygienic, without moistening the lungs and relieving cough!

Detailed steps: 1 Wash the wheat or barley, soak it overnight, remove the water, put it in a container with a hole at the bottom, spread it out, cover it with a wet cloth (the cloth should be kept wet, not dry), and sprinkle water on the wheat every day (don't sprinkle too much water, too many roots are prone to mildew), which lasts for about 5 to 7 days as the situation requires.

2. Wash the long malt, tear it, cut it into small pieces, and put it into a juicer to make juice. Soak glutinous rice one night in advance and steam it.

3 Steamed glutinous rice, cool until it is not hot, pour in the beaten malt and ferment for 5 to 6 hours.

You can drink with water, make all kinds of desserts, and eat healthily.

This problem should be known to many people born after 60, 70 and 80, mainly in rural areas. In the south, when I was young, I cooked maltose at home every year. There are several kinds of maltose, including rice and corn sweet potato. The most common should be sweet potato. Our family is from Yibin, Sichuan. Many sweet potatoes are harvested at home every year. Malt actually only plays the role of polysaccharide. Sugar producers are sweet potatoes and the like. My memory.

About two kilograms of wheat should be soaked in warm water for about a week, and the water should be changed every day until the wheat germinates. About 60 kg of sweet potato should be washed, cut into pieces, boiled in a large pot, and then added with malt to continue cooking. It takes about two hours to cook. Finally, you have to break the dregs and filter out the impurities. The remaining water should be boiled slowly until it finally turns into syrup, because you have to cook sugar when you are young. So the time is also tired, very hard. Boiled sugar can be made into popcorn, shredded sugar, popcorn candy, peanut candy and so on. These things are all new year's goods when we were young, and they are all made by ourselves.

Here is an introduction. I hope you like it. I haven't done it for more than 20 years, and I have forgotten many steps. Please don't spit if you are wrong!

Prepare wheat 100g, glutinous rice 1000g 1, and wheat 100g, and germinate in a leaky tank for 3 to 4 days. It was cold for four or five days. Water twice a day. Keep the wheat moist.

2. Weigh glutinous rice 1000g and soak it in water for one day. Steam in the rice cooker with the same water as rice at night.

3. Cool the glutinous rice until it is not hot. Stir the broken wheat seedlings and glutinous rice evenly. Cover and ferment for about 6 hours.

4. Put the mash wheat into a new gauze, and squeeze out the water as much as possible. Residue can be used as plant fertilizer.

Step 5 squeeze out a big basin of juice

6. Pour it into a pot and bring it to a boil. Evaporate excess water. Don't look for an hour or so.

7. At this level, you must look around and keep stirring, or you will get burned. It's not easy to paste

8. Put it in a small bottle and dig a spoon when you want to eat. Remember to put it in the refrigerator when it is cold, otherwise it will break easily.

9, the last step

It's delicious, natural and contains no additives.

I'm from the 1970s. My memory of maltose is not only that when I was a child, my grandmother at the school gate stirred and sold it with bamboo sticks, but also that vendors knocked on iron plates for food. What I remember most clearly is that my father and brother cooked maltose together at home, and my brother fell down while pulling.

As far as I can remember, it was necessary to soak wheat in raw malt a few days in advance to make maltose. When the malt was almost the same, I soaked the rice. After soaking rice for several hours, I ground it into rice slurry with a stone mill. Meanwhile, I chopped the malt. After grinding the rice slurry, I poured it into the pot and cooked it. Then I add the chopped malt and cook it together. When the color changes slightly, I drain the juice with clean gauze. Wash the pot, pour the juice into the pot, first use a big fire and then a small fire, and boil the water in the juice until it evaporates, leaving a thick sugar juice. The cooked maltose is bright brown, and it will turn white after pulling, which is the tintin we usually eat.

The production process of maltose is very complicated, but maltose, as a natural sugar, is sweet and delicious, and has the functions of beauty beauty, moistening lung and relieving cough, invigorating stomach and promoting digestion. Especially maltose made of malt and glutinous rice is nutritious, sweet but not greasy. So it's worth the trouble to make maltose yourself.

Now every family has a rice cooker, so it is not complicated to make maltose in a small amount at home. Only by mastering the proportion of materials and controlling the cooking time of sugar, the rice cooker can also make maltose without any additives.

Homemade maltose

Materials: wheat, glutinous rice

Production method:

Rice cookers are suitable for making a small amount of maltose. Maltose made of glutinous rice is slightly darker in color, but if tintin is added, the color will be whiter than other raw materials.

Precautions for making maltose: maltose in memory is one of the few snacks when I was a child. Unlike the situation that "there is no wife in the old woman's cake" and "there is no fish in the fish-flavored shredded pork", malt is really used in the homemade maltose.

The essence of maltose is obtained by fermenting and decomposing starch with amylase in fresh malt, so as long as there are wheat and starch-rich substances, maltose can basically be made by itself, which is a very simple and easy-to-get snack. Let's share the practice below. Interested friends can try to make some of these natural candies themselves.

-maltose-preparation materials: wheat 100g, glutinous rice 1kg.

Necessary equipment: pot, basket, gauze, rice cooker, cooking machine or garlic mortar and other things that can break substances.

Step 1: Cultivate malt.

Step 2: Make maltose.

Production emphasis: There are two keys to the success of maltose: ① amylase in fresh malt and ② starch as raw material for sugar production, both of which are indispensable.

Therefore, it is best for malt to germinate to about 4 cm, showing the state of "two leaves as one heart", and the amylase content is the highest at this time. The activity of amylase in malt needs a certain temperature, but this temperature cannot be too high or too low. If the temperature is too high, the enzyme will be denatured and inactivated. The temperature is too low, the enzyme activity is low, the fermentation speed is slow, and the remaining 40-50 degrees glutinous rice is basically enough.

Secondly, glutinous rice mainly provides starch, so it is not the only one. Other foods rich in starch can also be used. But no matter what material is used as the starch source, it is best to cook it fully, so that the starch structure can be better combined with amylase in malt.

Finally, the more complete the combination of malt pulp and glutinous rice, the more thorough the fermentation process and the more sugar solution. Therefore, although the malt paste can be broken by machine, it can also be mashed with garlic or chopped with a kitchen knife, but the more thoroughly it is broken, the better. When mixing with glutinous rice, be patient and stir evenly, so that the effective ingredients can be fully contacted and the raw materials can be used to the maximum extent.

Friends who are interested in food, healthy diet and food anecdotes can pay attention to it and share interesting and useful related content together in the future! Maltose eaten as a child is traditional maltose, the main component is maltose, and it also contains a small amount of dextrin and glucose. This maltose is also called maltose because it needs barley or wheat malt to make this sugar.

Maltose, also known as malt syrup or malt syrup, has two production methods, one is the traditional method of making malt, and the other is the industrial method of making enzyme preparation. Remember the maltose you ate when you were a child? How to make it?

Maltose you ate as a child. Remember the maltose you ate as a child? It tastes sticky, sweet and delicious, and rich in nutrition. You can eat it in your mouth for a long time without feeling too sweet. Why?

Maltose eaten as a child is mainly composed of maltose. Because the sweetness of maltose is only 40% of that of white sugar, it will not be too sweet when eaten.

Because maltose has low hygroscopicity, you will not absorb water quickly when holding a piece of maltose in your hand; And because maltose is not easy to dissolve (low solubility), it will not dissolve quickly in the mouth.

Because it sticks to the teeth, you can only chew slowly and exercise your teeth. If you chew faster, your teeth will hurt. When you chew slowly with your teeth and lick with your tongue, that sweetness and chewing will produce a lot of saliva (saliva) in your mouth, which will slowly melt maltose in your mouth, so that you will naturally not feel too sweet and will not be tired of eating maltose. So, how to make this maltose?

Traditional maltose production method. Why do you need malt to make traditional maltose?

Traditional maltose should be made from malt. Why use malt to make traditional maltose?

The main component of barley is starch, which contains amylase. After barley germinates, the content of amylase increases rapidly. Amylase can hydrolyze starch into maltose, a small amount of dextrin and glucose, which is the traditional maltose, namely maltose.

Second, how to make malt?

1, selected barley

After screening, all kinds of impurities in barley are removed.

Special instructions:

If there is no barley, you can also use wheat.

soak

Pour the barley into a pot, wash away the shriveled wheat (wheat floating on the surface) and sediment, and then soak it in warm water (20 ~25) for about 10 hour until the barley can be flattened by hand and slightly elastic.

Special instructions:

When the temperature is high or the water content of barley is high, the soaking time is short; If the temperature is low or the water content of barley is low, the soaking time will be long.

Step 3 happen

Take the soaked barley out of the water, put it in a small bamboo basket or a breathable steamer, put it in a warm place (18 ~20), and stir it every 3 ~4 hours. If the temperature of the wheat pile is low, the barley will germinate by spraying warm water for about 4 ~5 days. At this time, the temperature in the wheat pile will rise, and it is necessary to stir at any time to dilute the wheat pile.

Special instructions:

If you cook too much barley malt at one time, you can dry the barley malt in the sun, or dry it at low temperature (50℃), then remove the roots and seal the bottle (or jar) for preservation.

Third, traditional maltose production.

1, formula

Traditional maltose can be made from glutinous rice or rice. Different ingredients have different formulas.

(1) glutinous rice formula

500 grams of glutinous rice and 25 grams of fresh barley malt. Water 1500g ~ 1750g.

(2) Formula made of rice

500g of rice, 50g of fresh barley malt, and 0/500g ~/0/750g of water.

2, fresh barley malt pulping

Add 1. 1 times ~ 1.3 times of water to fresh barley malt, and beat it into malt milk with a home cooking machine or high-speed blender.

Step 3 steam rice

Wash 500 grams of rice, soak it for about 12 hours, take it out, drain it, cook it in a pot, steam it for 15 to 20 minutes after ventilation, uncover the pot cover, stir it once to loosen the rice grains, sprinkle a proper amount of water on it, cover the pot cover, steam it, pour out the flat and mashed rice balls, and cool it to 50 ~.

Special instructions:

After the rice is steamed, the temperature must be reduced to 50 ~55℃ before barley malt milk can be added. If the temperature is too high, the amylase in barley malt milk will lose its function, leading to the failure of maltose production.

4. Saccharification and extrusion of sugar juice

Pour the stirred rice into the rice cooker, and press the heat preservation button for saccharification for 6-7 hours. Press the rice grains with a spoon and see the sugar juice, which means the saccharification is complete.

Then wrap it in spun yarn cloth and squeeze out the sugar juice by hand. In order to squeeze the sugar juice as clean as possible, you can add an appropriate amount of 85 warm water and soak it for 2 hours to squeeze the sugar juice out.

6. Boil sugar

Pour the sugar juice into the pot and heat it until the sugar boils.

Boil the sugar juice first. After a period of time, the protein in the sugar juice will solidify into a thin film on the surface. Remove this film and continue cooking.

If there is a lot of foam, a small amount of cooking oil can be added to defoam, which can accelerate the evaporation of water and shorten the time of boiling sugar.

Keep cooking, and you will see many bubbles on the surface. Scrape and stir intermittently during cooking to avoid burning at the bottom.

When the noodles are cooked, the traditional maltose is ready, cooled slightly, put in a bottle, and covered after cooling. This maltose can be stored for one year.

The traditional way of eating maltose can be directly stirred with chopsticks, so maltose is also called stirring sugar.

This maltose can also be repeatedly stretched, folded and inflated, pulled into white strips, and then cut into small particles. Because it is full of air, it tastes crisp, sweet and delicious.

This maltose can be made into Tang Hua, which is beautiful and delicious, and children like it very much.

This maltose can be made into butter peanut candy by adding white sugar, butter and roasted peanuts. This candy is rich in milk, fragrant with burnt peanuts, crisp, sweet and delicious.

This maltose can be added with white sugar, butter, roasted peanuts and black sesame seeds, or it can be made into butter, black sesame and peanut candy. This candy is rich in milk flavor, with the aroma of burnt, roasted peanuts and black sesame seeds. It tastes crisp, sweet and delicious.

To sum up, I remember eating maltose when I was a child. It tastes sticky, sweet and delicious. You can eat it for a long time with a small piece in your mouth. It won't feel too sweet. You can exercise your teeth and never get tired of eating.

Maltose eaten as a child is traditional maltose, which is made by hydrolyzing starch in glutinous rice or rice into maltose, a small amount of dextrin and glucose through amylase in germinated barley or wheat.

The germination time of barley or wheat should not be too long, and the length of malt should be 1.5 times the length of wheat grain. The rice should be steamed thoroughly, and barley malt milk can only be added when it is slightly hot and stirred evenly; Keep the temperature and saccharify for enough time, squeeze out all the sugar juice as much as possible and cook until there are big bubbles on the surface.

The traditional way to eat maltose is to stir it with chopsticks, cut it into white lace particles and make it into Tang Hua. It can also be made into butter peanut candy, butter black sesame peanut candy and so on.

Barley produces malt by germination.

Steamed rice with glutinous rice

Cut malt, break it, and mix in glutinous rice.

Ferment at about 40 degrees for half a day.

Filter rice soup

Boil until thick, and evaporate the water.

Maltose formation

When I think of maltose as a child, my mouth is full of sweet taste. Now that I'm grown up, I seldom eat it, but to be honest, I still miss the taste of my childhood. How did the unforgettable taste come from? Let's have a look.

1, soak the wheat in water for one night, then lay it flat in a basin and water it three times a day.

2. In about three days, the wheat will germinate, and then the wheat with seedlings will be uprooted and washed.

3. Pour the wheat seedlings into the blender and crush them.

4. Steamed glutinous rice.

5. Put the mashed malt into the steamed glutinous rice pot, stir together, cover and ferment for about 6 hours.

6. After fermentation, filter the wheat seedling glutinous rice juice with clean gauze.

7. Pour the juice into the pot, first boil the water with a big fire, and then turn to a small fire and slowly boil it into a slurry.

8. Cook until it is very thick and sticky, and then wrap it with a small stick, and maltose will be fine. Take a sip and savor your childhood ~