1, instant noodles: The polished corn flour will add about 150kg per 50kg of clear water, and then into the Tianjin or Shandong produced amylase 50g, pure calcium chloride 100g. The order is to pour the water first, then put the amylase and then pour cornmeal, stir and evenly soak for more than 12 hours. 2, saccharification: The soaked cornmeal and water together into the iron pot, add fire brewing system, while stirring side. When the water temperature reaches 88--90°C, add water after the bonfire and cool it to 68--70°C, then add 0.9kg of amylase and stir evenly. After parking for 2 hours, a layer of orange-yellow water will appear on the surface of the pan. Barley malt can also be used instead of amylase, 50kg corn flour plus 1-1.5kg barley malt (must be prepared a week ago, malt buds about 3cm long), grind to join, stir, saccharification time 3--5 hour. 3. Filtration: The saccharified noodle solution is filtered with a gauze bag, the temperature is maintained at about 60°C, and pressure filtration is performed until no sugar water flows out. 4. Concentration: The filtered liquid is poured out and poured into a large pot and concentrated with fire. After the first fire, two hours later, when the gas is steamed quickly and the juice becomes thick (squamous), that is, when the sesame is made into 70%, the small fire will continue to linger until the root can stir up the square. The product at this time is caramel. 5. Note: The key to success is the temperature at which the second amylase is added. Should be strictly controlled at 68 - 70 °C. Beginning tanning should be a big fire, if you find that the sugar spills, immediately drop a few drops of cooking oil. China Agricultural Network Editor
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