<div><b>How to make malt sugar with wheat seeds</b></div><div>采摘麥苗，超市買了糯米，一切準備就緒，關鍵時刻來了。<b><br></b></div><div><b>Step1: Wheat Grass Preparation</b></div><div>Pich wheat grass from the tray, and clean it with running water.</div> Cut the grass into short terms(if they are too long), and then put them into a blender and blend until becoming small pieces. Eric要品嘗下小麥汁，我嘗了一口，除了青草味，沒有其他了，但不得不承認，顏色還是很誘人的。<div><b>Step 2: Glutinous Rice preparation</b><br>Put Glutinous Rice in a bowl and rinse them with water. Put the rice into the rice cooker pot with proper water, and wait, until they are cooked, and then take out and leave to chill. <br></div> Add chilled glutinous rice corn and wheat grass juice in a blender and blend together to form a mixture. 感覺我們的麥苗有些多，糯米有些少，這個配比沒有查到嚴格的數(shù)值，所以憑直覺混合兩者吧。<div><b>Step3 : Fermation Process (I)</b><br></div><div>Fill the mixture into rice cooker pot and set rice cooker to keep warm, leave the mixture 6 hours for the fermentation process.<br>(Best Fermentation temperature will be 55-60°C, make sure temperature is around that figure otherwise whole fermentation process will fail, can add a plate underneath rice cooker pot for temperature control.)<br></div> 我們是晚上睡前做的，所以剛好在睡覺時間讓混合物保溫發(fā)酵，這樣Eric不會那么著急，睡一覺起來就可以了。<div><b>Step 4 : Fermation Process (II)</b><br></div><div>Remove the rice cooker pot from the rice cooker, leave aside for chill. Rinse out the fermented white milky rice-wheat juice from the rice cooking pot using a strainer.<br></div> 保溫發(fā)酵完成，開始收集糖水，先嘗嘗味道，甜甜的。 想象自己是過濾機，讓我按壓鼻子啟動，你的樂趣就是機械世界。發(fā)現(xiàn)好久沒說，我的口語已經(jīng)跟不上Eric了，他能夠表達自己，而我需要想半天詞。 <b>Step 5: Malt Syrup</b><br>Heat up a non-stick pan over high heat then pour in the fermented rice-wheat juice into the pan. When the mixture turns into a golden brown color switch to medium heat. Turn off the heat when rice malt syrup has the constant sticky texture. Leave it to chill and fill syrup into the jar while it is at 50°C. Use a dry clean spoon to scoop for each session. Ready to serve.<br> 熬制過程的聊天，bubble是哪里來的，攪拌的感覺是怎樣的。 熬啊熬，終于熬成了麥芽糖，想起來小時候，兩根竹簽攪麥芽糖，拉絲變換各種形狀，童年的樂趣帶你也體驗一次。 我沒有一直錄，Eric讓我錄視頻，我倆討論是越來越甜還是其他的，我們產(chǎn)生了不同的意見，Eric似乎不能被我說服，哈哈。 Eric一直吃，粘到牙上也要吃，糖的魅力。 Eric完美詮釋，心急吃不了熱糖漿，哈哈。<div>至此，一次手工制作麥芽糖的過程完美結束，從耕種到發(fā)酵，熬制，體驗了一把古人造糖的魅力。</div><div><br><div>PS： 話說Eric的第2輪種植已經(jīng)開始了。。。</div></div><div>麥子為什么可以經(jīng)過與糯米的發(fā)酵后形成麥芽糖，背后的原理才是真正有意思的地方，需要去挖掘。</div><div><b>The malting process</b><br>Malting is an exercise in applied biochemistry, especially enzymology. The starch, protein and nucleic acid molecules that are stored in barley grains are neither good nutrients for brewing yeast nor do they support the fermentation reactions performed by brewing yeasts. These large and structurally complex compounds must be partially or, in some instances, fully degraded into their component sugars, amino acids, and nucleotides before the yeast can use them. When barley seeds germinate, hydrolytic enzymes are synthesized or converted to active forms that can readily degrade these large compounds.<br></div><div>制麥芽糖是應用生物化學，特別是酶學。 大麥中儲存的淀粉、蛋白質和核酸分子對釀造酵母來說既不是良好的營養(yǎng)物質，也不能支持釀造酵母進行的發(fā)酵反應。 這些結構復雜的大型化合物必須部分或在某些情況下完全降解為其組成部分糖、氨基酸和核苷酸，然后酵母才能使用它們。 當大麥種子發(fā)芽時，水解酶被合成或轉化為能輕易降解這些大化合物的活性形式。</div><div>During “malting”, barley seeds are germinated under controlled conditions so that degradative enzymes form and begin to hydrolyze the starch, protein, and nucleic acid molecules into small molecules that are needed at appropriate stages of the brewing process. <br></div><div>在“麥芽釀造”過程中，大麥種子在受控的條件下發(fā)芽，從而形成降解酶，并開始將淀粉、蛋白質和核酸分子水解成釀造過程中適當階段所需要的小分子。<br></div><div><br></div><div>Fermentation is when a cell uses sugar for energy without using oxygen at the same time.發(fā)酵是指細胞在不使用氧氣的情況下使用糖作為能量。 <br>'Fermentation' also describes growing microorganisms on a growth medium. This is done to get a chemical product. “發(fā)酵”也描述在培養(yǎng)基上生長的微生物。 這是為了得到一種化學產(chǎn)品。 <br></div><div><br></div> <div><br></div>
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