Sorghum rice, sorghum rice (alias: sorghum, reedgrass, wild grass, etc.) is an annual herb of the Gramineae genus Sorghum and one of the ancient cereal crops. ?

Sorghum rice is the granular finished grain after grinding sorghum and removing the skin layer. Sorghum is also called red grain and sorghum, and it was called Sichuan in ancient times. The main production areas are concentrated in the northeastern region, eastern Inner Mongolia, and the hilly and mountainous areas of the southwest.

According to its properties, there are two types: japonica and waxy, and the grain quality is divided into hard and soft. The seeds have five colors: yellow, red, black, white or off-white, and light brown. China's famous wines such as Moutai, Wuliangye, Luzhou Laojiao, Fenjiu, etc. all use red sorghum as the main raw material.

Morphological characteristics

The seeds have five colors: yellow, red, black, white or off-white, and light brown. The grains of sorghum rice are oval, obovate or round, with different sizes and colors such as white, yellow, red, brown and black. Generally, as the tannin content in the seed coat increases, the grains change from light to dark. Endosperm is divided into types such as powdery, horny, waxy, and explosive according to its structure. According to its color, it can be divided into white endosperm and yellow endosperm.