Preparation method of maltose

A secondary fermentation process is adopted, the primary fermentation temperature is controlled to be 66-70 DEG C, the secondary fermentation temperature is controlled to be 62-66 DEG C, starch in rice is promoted to be fully dissolved out within a short time under the condition that the temperature is 66-70 DEG C, the starch is subjected to hydrolysis reaction at the same time, continuous dissolution of the starch is facilitated, then secondary fermentation is carried out, and the content of maltose is reduced. The maximum hydrolytic activity of the amylolytic enzyme is ensured, and the sugar yield is improved, so that the quality of maltose is improved. 本发明公开了一种麦芽糖的制作方法，采用二次发酵工艺，控制一次发酵温度在66-70℃、二次发酵温度在62-66℃，在66-70℃温度条件下在短时间内促进大米中的淀粉充分溶出，且淀粉同时发生水解反应，有利于淀粉的持续溶出，再进行二次发酵，保证淀粉水解酶的最大水解活性，提高出糖率，从而提高麦芽糖的品质。