The easiest way to eat it is to have wooden sticks covered with maltose gum. In the mid-nineteenth century, Western biscuits were introduced to China, and maltose was eaten in the middle of the biscuits.

Origin of Maltose

Sugar candy has a long history. Although its different methods are clearly recorded for the first time in the Northern Wei agricultural book 《Qi-People Essential》, in fact, they existed much earlier in the history, and the glutinous rice had already appeared in the Book of  Poetry.

Maltose was called maltose in ancient times, and it is a sugar derived from starch. Its appearance is actually very technological.

When we chew food, we can feel the sweetness. That’s because the enzymes in saliva promote the conversion of starch into sugar. The process of producing this sugar uses the same principle, except that the catalyst is changed to malt.

Maltose is produced by hydrolyzing starch with glycolytic enzymes produced during the germination process of wheat. Generally, it is obtained by cooking rice, glutinous rice, millet, millet, sorghum, corn, etc., and then mixing the reaction with a malt enzyme produced after barley germination.

Practice of Maltose

• Step 1: step: grow malt

The main ingredients of maltose are malt and glutinous rice, and malt can only be cultivated by itself. The first is to find wheat, and then cultivate the wheat to grow malt. This process is relatively long, but it is worth the wait.

• Step 2: Steam the glutinous rice for use

In the choice of glutinous rice, it is best to choose better ingredients, and then steam the selected glutinous rice, steam it thoroughly, and wait for later use. It is best to choose sticky glutinous rice, which is convenient for making maltose later.

• Step 3: Boil malt and glutinous rice

Put the malt and steamed glutinous rice that has been cultivated to a certain degree into a pot and stir evenly, and then slowly boil them over a low heat. It should be noted that from the very beginning, you should choose to use gentle fire instead of turning to a large fire.

• Step 4: Separate the sugar liquid from the sugar water

The glutinous rice and malt are boiled to a viscous state and then allowed to stand for fermentation. The fermentation time takes several hours, and occasional stirring is required during the fermentation process. Afterwards, leave the sugar liquid and sugar water, don’t pour the sugar water, save it for later use.

• Step 5: Make maltose

After separating the sugar liquid and the sugar water, continue to boil the sugar liquid with a slow fire, so that the sugar liquid can be concentrated and weighed. In the process of boiling, be sure to keep stirring the maltose in the pot until the maltose turns into a crystal clear and moist amber.

Summaty

The process of making maltose is cumbersome, but it is relatively simple when it actually starts. To make maltose, you must be patient, and pay attention to stirring and heat, and don’t let the maltose be boiled off.