Sorghum syrup is sugar, starch and other things as the main ingredient, using traditional technology and equipment and the use of the fire and the fine work of simmering, the ingredients list and simmering method for the first melt starch and sugar 200g each, 200g of water, heated to 60 ℃ after filtration, and then 500g of water boiled and added to the syrup, stirring until it was a viscous starch paste and then add sugar 900g and citric acid powder 1g, stirring until melted and then put into the aluminum pot heating and simmering until no steam in the pot (with a spatula and constantly stirring). 900g and citric acid powder 1g, stir until melted, put into the aluminum pot heating and simmering until the pot does not steam (with a spatula constantly stirring), the pot off the heat and then add the appropriate amount of spices and food coloring solution, stirring and then poured into the starch in the wooden frame to cool and cut blocks.

First, what is made of sorghum syrup, with an ingredient list

1, how to make

(1) sorghum syrup is generally sugar, starch, water, sorghum flour and other things as the main material, and the use of traditional technology and equipment, the fire and fine work boiled and made.

(2) sorghum syrup is a traditional local specialty of Shandong, with delicate tissue, toughness, slightly sweet and delicious characteristics, and Shandong caramel flavors are usually more, mainly peanut syrup, strawberry syrup, lotus seed syrup, red dates and lotus seed syrup, rose syrup, walnut syrup and other flavors.

2, sorghum syrup ingredients list

(1) sorghum syrup raw material recipe is generally 1.1kg of sugar, 200g of starch, 1g of citric acid, 700g of water, and an appropriate amount of spices and coloring.

(2) The process of sorghum syrup is, in order, raw material treatment, boiling, molding, cooling, cutting, finished.

Second, the production method of sorghum syrup

1, raw material processing

(1) First melt 200g of starch, 200g of sugar, 200g of water, and heated to 60 ℃.

(2) followed by a good job of filtering with gauze.

2, boiling

(1) in the treatment of raw materials, you can boil another 500g of water, and slowly add the starch and sugar melted from the syrup, stirring constantly to rinse it into a thick starch paste.

(2) Then add the remaining 900g of sugar, 1g of citric acid powder, and keep stirring to dissolve it.

(3) After melting, put it into an aluminum pot to heat and simmer, and you still need to use a spatula to keep stirring to prevent paste.

(4) generally need to boil 30-40 minutes, so that the water evaporation, usually can be boiled until the pot does not steam until, you can also use chopsticks dipped in some syrup, and put it in cold water to cool, if it is hard to form a hard lump can be.

3. Molding

(1) Take the pan off the heat and add 6-8 drops of prune flavoring or orange flavoring and 4-6 drops of food coloring solution (red or orange).

(2) Stir it all together again and pour it into a good-sized wooden frame sprinkled with cornstarch, or onto a sheet pan for molding.

4. Cooling and cutting

(1) Wait for the candies to cool.

(2) After cooling, you can use a knife to cut the molded candy into small pieces of the right size, and then you can get the finished product.