生產與製造過程：
Process of production and manufacturing:
- 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。
- 將小麥放入快大機中攪碎。
- 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。
- 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。
- 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.
- The wheat buds are ground in a high speed food processer.
- 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.
