Sweet potato maltose production method
To produce maltose from fresh sweet potatoes, start by thoroughly washing the sweet potatoes and removing any damaged or spoiled parts. Next, slice them into thin strips using a shredding machine or a perforated roller. These slices should be cooked immediately in large pots. Fresh sweet potato strands don’t have a hard center, so it’s important to cook them right away. Otherwise, they may discolor quickly if left exposed for too long.
Once the sweet potato strands are cooked, transfer them to a saccharification tank and mix with water. Then, add the wort extracted from barley malt. To prepare the barley malt, soak the grains in cold water for 1–2 hours until they absorb enough moisture to be easily crushed between your fingers. Once softened, spread the grains evenly on bamboo trays, about 1–2 cm thick. When germination begins, maintain a slightly higher temperature. Water the grains 2–3 times daily and gradually lower the temperature as the sprouts grow to about 2.5 times the length of the original grain. For every 100 kg of sweet potatoes, add 8 kg of wort. Seal the saccharification tank tightly and keep the temperature around 55°C. After 8–12 hours, the saccharification process will be complete.
Once the process is done, filter out the residue and transfer the liquid to a pot. Begin boiling with high heat and gradually reduce the flame while continuously stirring. This helps speed up water evaporation and prevents the mixture from burning at the bottom. When the syrup reaches a Brix level of 36–40 degrees, turn off the heat and pour the concentrated liquid into a container. Let it cool down before cutting it into blocks of maltose. This traditional method ensures a rich, natural sweetness that can be used in various culinary applications.
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