Sorghum plus one word is a kind of sugar, what is sorghum sugar made of

Sugar sorghum

It is an annual herbaceous plant of the genus Sorghum in the family Poaceae, a variety of sorghum, whose scientific name is Sorghun Bicolar (L.).) moench var. succharafum kouern。

Also known as sweet sorghum or reed millet. In the north of China, it is called sweet straw, and in the south, it is called reed. It is a sugar crop, and it is also an excellent fodder crop and energy crop.

It has a long history of cultivation in China, and its distribution extends from Heilongjiang in the north to Sichuan, Guizhou, Yunnan and other provinces in the south. It is especially common in the Xinjiang Uygur Autonomous Region in the west to Jiangsu, Shanghai and other provinces and cities in the east, especially in the lower reaches of the Yangtze River. Chongming Island is rich in sweet sorghum and is known as the "hometown of reed millet". In the past, it was customary to eat its juice raw, and it was also used in the south to squeeze the juice to make syrup or make sliced sugar.

Botanical traits are similar to those of sorghum. The difference is that the tillering power is strong at the seedling stage, and the leaf veins are waxy. It is blue-gray in color and contains sweet raw juice at the pith of the stem. Strong regeneration and small kernels. The requirements for climate and soil are not strict.

The bud sheath is short, the soil is weak, and the sowing depth is appropriate. Fast-acting fertilizers can be applied during the growth period. In the early stage of the field with good growth, it is not advisable to apply a large amount of nitrogen fertilizer alone in the later stage, so as not to cause stem lodging, which is not conducive to sugar accumulation and affects the quality of syrup.

Each ton of fresh stalk generally absorbs pure nitrogen, phosphorus, potassium, calcium, and magnesium. About 60,000-90,000 seedlings per hectare.

Isn't it sorghum Yi?

Haha, we are a Qingdao specialty.

Sorghum sugar is made with white sugar, starch, maltose syrup, water, sorghum flour and other main ingredients. Sorghum sugar generally refers to the sorghum caramel produced in Shandong, China, it is the traditional gummy candy in Shandong, the main characteristics are soft, elastic, tough, the taste has rose syrup, hawthorn syrup, walnut syrup, etc., it tastes a little sticky, but the sweetness is not particularly high, and it is rich in nutrition.

What material is sorghum sugar made of.

Sorghum candy is often said to be sorghum syrup, is a specialty of China's Zhaozhu Shandong Province, is a traditional gummy candy, its main characteristics are soft, elastic, tough, eat a little sticky teeth, but very refreshing, its appearance color is turmeric, square-shaped.

Shandong sorghum sugar in the country's sorghum sugar quality is very good, the quality is also very complete, the common flavors are rose syrup, hawthorn syrup, walnut syrup, peanut syrup, strawberry syrup, etc., each kind of syrup is especially different flavor, you can also choose according to your own preferences when buying.

When making sorghum sugar, the starch should be adjusted into milk with water first, and then the granulated sugar should be heated and melted, and then the starch milk and sugar solution should be mixed, and organic acids should be added after gelatinization.