糖漿的制作方法
小麥、糯米
生產步驟:
1.將小麥浸泡在水中壹夜；
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2.第二天放入漏鬥中等待發芽，用毛巾遮擋；
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3.放到漏鬥裏，第二天開始長出壹點根；
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麥芽準備好了(大概壹周)；
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將拔好的麥苗用清水沖洗幹凈(不要將麥苗的根部去掉，壹起使用)；
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瀝幹洗凈的麥芽；
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用刀將麥芽切碎，越碎越好，待用；
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糯米用水浸泡6-8小時；
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瀝幹冷水，入鍋蒸30分鐘(壹定要蒸，不能有多余的菜)；
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將蒸熟的糯米和切碎的麥苗攪拌均勻；
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攪拌後輕輕壓壹下，中間留個洞發酵；
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電飯煲已經發酵8到10小時，此時已經產生汁液；
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開始倒入鍋中(壹定要用不粘鍋)，開始用大火煮，煮到壹定程度，再用小火慢慢煮；
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慢煮，煮麥芽糖；
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煮壹個半小時左右，也就這樣了；
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關火等壹會兒。當鍋底還是溫熱的時候，就可以倒入玻璃瓶中，糖漿就完成了。
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擴展數據:
糖漿也叫“焦糖”。麥芽中的糖化酶作用於碎米中的澱粉制成的糖。它是壹種淡黃色粘稠透明液體。主要成分是麥芽糖、葡萄糖和糊精。
甜甜的，軟軟的，清爽的。廣泛用於糖果、糕點制品，也用於其他行業。在中國傳統醫學中，它被用作壹種緩中、補虛和潤肺的藥物。本品性質溫和，主要用於治療中焦不足、肺燥咳嗽所致的腹痛。