Detailed Guide to the Technical Method for Making Maltose from Potato Residue

Potato residue is the by-product left after starch extraction. Using this residue to make maltose turns waste into treasure.

1. Making malt: Soak barley in clean water for 1-2 hours, keeping the water temperature at 20-25°C. Scoop out the barley and place it indoors at 25°C to germinate, sprinkling water twice a day. After 4 days, once the malt has grown to more than 2 cm, it is ready.

2. Ingredients: Grind the potato residue fine, sift it, add 25% rice husks, sprinkle 8% clean water onto the prepared ingredients, mix well and let stand for 1 hour. Steam the mixture in a steamer in 3 batches: add 40% of the ingredients first, add 30% after steam rises, and add the remaining mixture after steam rises again. Counting from when full steam rises, steam for 2 hours.

3. Saccharification: After steaming, place the ingredients in a barrel, add an appropriate amount of water that has been used to soak the malt, and mix well. When the temperature drops to 60°C, add the prepared malt, using an amount of malt equal to 10% of the weight of the ingredients. Mix well, pour in an appropriate amount of malt water, and when the temperature drops to 54°C, keep it warm for 4 hours (add 65°C warm water to maintain the temperature). After full saccharification, filter out the sugar liquid.

4. Making maltose: Place the sugar liquid in a pot and boil it down to concentrate. The heat should be high at the beginning. As the sugar liquid concentrates, gradually reduce the heat and stir constantly to prevent caramelization. Finally, simmer over low heat. When it is concentrated to 40 Baume degrees, it becomes maltose.