Wheat tooth sugar practice

Maltose is made from glutinous rice, corn and other starch grains after cooking, and then fermented and hydrolyzed by enzymes in malt. Maltose has a good nourishing effect, which has the effects of moistening lung, promoting fluid production, eliminating dryness, strengthening spleen and nourishing stomach.

Regular consumption of maltose has a good auxiliary therapeutic effect on qi deficiency, lung deficiency, chronic cough and abdominal pain due to deficiency of cold.

Some researchers believe that maltose can be directly absorbed and metabolized by the liver without insulin in the human body, and will not cause blood sugar to rise. Therefore, diabetics can also eat in moderation.

In fact, it is quite convenient to make maltose by yourself, and there is no need to worry about unscrupulous merchants making maltose with moldy grain, not to mention aflatoxin, food additives and preservatives.

material

wheat

50 grams

polished glutinous rice

one jin（=0.5kg）

corn

Sanliang

1. Wheat-making: Wheat-making is best carried out in an environment where the temperature is not higher than 30℃, and in an air-conditioned room in summer, otherwise the germinated wheat will rot and stink.

First, spread several layers of roll paper on the stainless steel plate and sprinkle water to make the roll paper fully wet. Then spread the wheat or barley soaked for about 6 hours on the wet roll paper, and spray water on the wheat with a watering can several times a day to keep the wheat moist. In the past, people used towels to make malt in stainless steel plates. Because the root system of malt is very developed and tough, it is not convenient to wipe towels, so it is changed to the top and the roller is used as the cushion.

After about 20 hours, the wheat began to sprout. At this time, it is necessary to spray water frequently to keep the wheat moist.

On the fourth day, the malt has grown to about 4 cm, and at the same time, real leaves have begun to sprout, which must be taken down for use. Otherwise, barley green will consume a lot of its own enzymes and affect the fermentation effect of maltose production.

4. Wash the malt with clear water in the basket, and both the roll paper and the ungerminated wheat grains can be easily washed.

5. Add a certain amount of water and crush the malt into green juice with a crusher for later use.

6. Estimate the time in advance. Soak one catty of glutinous rice and three grains of corn in water for 5-6 hours, then steam them in water and cool them to about 60℃. Corn kernels mainly play the role of color enhancement here, otherwise the light yellow maltose will not look good.

7. Add the wort and proper amount of water into a blender and stir the glutinous rice into a paste in batches.

8. Put the glutinous rice that has been stirred into paste into the rice cooker, and keep it warm and ferment with the heat preservation gear. The fermentation temperature is 55~60℃ (it is advisable to feel fever after touching the edge of the rice cooker for 3 seconds), and the fermentation time is 6~8 hours, preferably not less than 5 hours, otherwise the sugar yield is not high.

9. Some rice cookers have high temperature, which will kill the enzymes in the malt. Therefore, you can put a medium-sized plate at the bottom of the rice cooker, which can reduce the temperature by about 5℃.

10. After 6 hours of fermentation, the rice paste has turned into liquid soup. At this time, you can take the rice cooker out of the rice cooker, cover it and let it cool naturally, and continue to ferment for a while.

1 1. After cooling, fully filter the milky white sugar solution with a filter bag.

12. Put the sugar solution into a non-stick pan and cook it with high fire.

13. When the sugar liquid is sticky, cook it with slow fire until the sugar liquid can be hung on chopsticks without dripping, and bottle it when the temperature drops to about 50℃. Maltose cannot be bottled after it is completely cooled, otherwise the viscosity is too high to handle.

14. Usually when eating, just use chopsticks to clip it out, especially for children and the elderly.