Maltose production method

Maltose has a red-yellow color, sturdy traits, and sweet taste. It is a necessary raw material for the production of cakes and confectionery. It also has the effect of moistening the lungs and relieving cough. Maltose can be produced in home workshops. The main production methods are:

1, the choice of materials. Select dry, pure, uncontaminated wheat (or barley), corn (or glutinous rice), and sweet potatoes that have not deteriorated by mildew. The ratio of wheat to other raw materials is 1:10, that is, 1 kg of wheat (or barley), together with 10 kg of corn (or glutinous rice) and sweet potatoes. Corn needs to be crushed to the size of millet. Sweet potatoes need to be crushed into bean dregs, but they cannot be crushed into powder.

2, breeding buds. Wash wheat grains or barley grains, put them in wooden barrels or tile jars, and soak in water. Soaking water, cooling water in summer and warm water in winter. Soak the wheat grains for 24 hours, remove them, and put them in a basket. Sprinkle the buds with warm water two or three times a day. The water temperature should not exceed 30°C. After 3 days to 4 days, when the grain grows out of a two-leaf core, it is cut into pieces and the more broken, the better.

3, cooking. Wash corn grits or glutinous rice and soak in water for 4 hours to 6 hours. After water swelling, pick up and drain, place in large rice cooker or steamer, and steam at 100°C to corn grits or glutinous rice. At that time, take out the spread on a bamboo mat and allow it to cool to 40°C-50°C.

4, fermentation. Cool the corn grits or glutinous rice and mix them with chopped wheat buds or barley malt, ferment for 5 hours to 6 hours, put them in cloth bags, and tie the bags.

5, squeeze. Place the bag on a press or an earth juicer and squeeze out the juice, which is maltose.

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