Production Process of Malt Essence 麥芽膏生產過程

生產與製造過程:
Process of production and manufacturing:

  1. 栽培麥芽 – 將小麥種子置於20度的室內,大約一天左右種子才會發芽,待種子發芽約5~7天的時間,才可以採收小麥芽使用。
  2. 將小麥放入快大機中攪碎。
  3. 糯米蒸熟 – 將麥汁与蒸熟的糯米混合加熱,持續約4小時,留下汁液。
  4. 開始進行醣化濾渣與提煉 – 壓縮過的湯汁即為純正的麥芽膏,至於需要多少時間,根據數十年老經驗師傅的說法,100斤的麥芽膏需要花費一小時。
  1. Cultivation of malt – Place the wheat seeds in a room of 20 degrees, allow the seeds to germinate, while the seeds are germinated for about 5 to 7 days, the wheat buds can be harvested.
  2. The wheat buds are ground in a high speed food processer.
  3. Steamed glutinous rice – Heat the wort and steamed glutinous rice for about 4 hours to extract the juice.

Start the saccharification (saccharide protein formation) and filtration – The compressed wort is the pure maltose. It has been commented by technical specialist who had handled this process for few decades: of 100 catty (50kg) of maltose takes an hour to extract naturally.

這些程序中都沒有看到加糖的步驟,為何麥芽膏吃起來會甜甜多呢?因為麥子在發芽的過程中,自動會把多醣體轉化成單醣體多形式產生甜份,因此,製作出來的麥芽膏當然就會甜甜的囖!

None of these processes involve sugar adding, but why is maltose sweet to taste? The reason being during the process of germination, the wheats will automatically convert the polysaccharide into a monosaccharide forms and this bring taste of sweetness. Therefore, the pure polysaccharide malt will taste sweet in naturally.