Yi Tang (Maltose)
[Naming]
[Source]
Annotations to the Classic of Herbal Medicine
[Frequency of Use]
D
[Botanical Origin]
It is a saccharide food made from grains such as rice, barley, wheat, millet, or corn through fermentation and saccharification.
[Characteristics]
Yi Tang (Maltose) is divided into soft and hard types. The soft type is a yellowish-brown, thick liquid with high viscosity. The hard type is made by stirring soft Yi Tang (Maltose), mixing in air, and then solidifying it. It is a porous, yellowish-white candy cake.
[Identification]
The superior quality is light yellow, viscous, sweet in taste without any other flavors. Soft Yi Tang essence is the best for medicinal use. The dry and hard form is called “Xing” and is not suitable for medicinal use.
[Category]
Other