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Caramel is maltose, which is a sugar made from glutinous rice, japonica rice, wheat, etc. after fermentation and saccharification. Its main ingredients are maltose and dextrin.
Maltose is a disaccharide, which is formed by connecting two molecules of glucose through alpha-1,4-glycosidic bonds. Among caramel, maltose content is quite high. This sugar is sweet but not greasy, and has a certain viscosity. It plays an important role in the production of many traditional Chinese dim sum. For example, in the production of sachima, maltose can be used as a binder to make fried noodles stick to each other to form a unique taste and shape. In the production of traditional candies such as kanton sugar, maltose is also a key raw material, giving the candy its unique flavor and chewiness.
Dextrin is an intermediate product produced by starch degradation. In caramel, dextrin can increase the viscosity of caramel, making its texture thicker. At the same time, dextrin can improve the stability of caramel, making it less prone to crystallization during storage. Dextrin itself also has a certain sweetness, but it is slightly lower than maltose. In the field of food processing, dextrin is often used as a thickener, stabilizer, etc. In caramel, dextrin and maltose work together to not only give caramel a good taste and flavor, but also make it easier to operate during food processing, which can meet the needs of different foods on texture and morphology.
In addition, caramel may also contain a small amount of other sugar components such as glucose. These ingredients together make up the unique chemical composition of caramel, which makes it widely used in food, medicine and other fields. In traditional medicine, caramel is sometimes used in some prescriptions to relieve pain, moisten the lungs and relieve cough, etc. to assist in the treatment of related diseases.

Isoflavones are a class of phytoestrogens that are widely used in many fields. Their application areas are mainly as follows:
First, in the field of medicine and health care. Isoflavones have antioxidant effects, can help the human body scavenge free radicals, slow down the aging process of cells, and are beneficial for the prevention of cardiovascular diseases. And they can regulate human endocrine, such as relieving women's discomfort symptoms caused by changes in estrogen levels, such as menopausal syndrome. For osteoporosis, isoflavones can also play a certain preventive and preventive role. It can promote bone cell proliferation, inhibit bone resorption, and improve bone density.
Second, in the food field. Because of its special flavor and nutritional value, it is often added to various foods. In functional foods, it can be used as a nutritional enhancer to provide consumers with more health benefits. For example, in some soy products, isoflavones are rich in content, making them a healthy food choice. At the same time, isoflavones can also be used to improve the texture and stability of food.
Third, in the field of cosmetics. With its antioxidant and regulatory properties of skin cell metabolism, isoflavones are often used in skin care products. It can delay skin aging, reduce wrinkle formation, enhance skin elasticity and luster, and make skin more youthful.
Fourth, in the field of agriculture. Isoflavones also play an important role in regulating the growth and development of plants themselves. It can enhance plant resistance to pests and diseases, improve crop yield and quality. Moreover, as a plant signaling molecule, it can also participate in the interaction between plants and the environment.

Caramel is made from fermented and saccharified grains such as rice, barley, wheat, millet or corn, and has many properties.
Caramel has a sweet taste and is warm in nature. Looking at its properties, it is mostly a thick liquid, with a light yellow color and a sticky texture, like nectar. It is gently sipped in the mouth, and the sweetness is mellow and long, not so sharp and stimulating sweet, just like a spring breeze, gently caressed, giving people a sense of pleasure and soothing.
In terms of physical properties, caramel has a certain stickiness, which makes it particularly useful in food production. For example, when making pastries, adding caramel can make the texture of the pastry softer, delay water loss, and maintain its moist taste and soft texture.
In terms of chemical properties, caramel is rich in sugar substances such as maltose, which can undergo Maillard reaction under appropriate conditions. When used in cooking ingredients, it can form an attractive color on the surface of the ingredients after heating, adding a unique flavor. For example, applying caramel during roasting duck roasting can make the duck skin show an attractive red and bright color, and exude a sweet smell.
Furthermore, caramel has nourishing effects. In traditional health concepts, the sweetness of caramel enters the spleen, and the sweetness of caramel can nourish the spleen and stomach. For people with weak spleen and stomach, proper consumption of caramel can play a certain role in nourishing, nourishing the middle and nourishing qi, and relieving pain. In some traditional prescriptions, caramel is also often used as an adjuvant to help the main medicine play its role and reconcile its medicinal properties.
And caramel also has the effect of moisturizing the lungs. In the dry autumn season, the climate is dry, which can easily hurt the lungs and cause cough and other symptoms. At this time, eating caramel can moisturize the lungs and relieve the discomfort of dry lungs and coughs.

Caramel is an ancient delicacy, and its brewing method is quite exquisite. In the past, "Tiangong Kaiwu" has a cloud, the production of caramel is made of glutinous rice and malt.
First take the glutinous rice, wash it clean, soak it in water, wait for it to be soft, drain it out. Put it in the retort, cook it until it is ripe, ripe but not short, and the grains are crystal clear. This is the basis for making the jelly.
The malt needs to be cultivated first. Take the wheat seed, put it in a shallow container, cover it with a damp cloth, moisten it with water, and wait for it to germinate, and the germ is about an inch long, then use it. Grind the malt into a delicate paste.
Cooked glutinous rice, when it is slightly cool, mix it with malt paste, put it in an urn, seal it and hide it. The urn is placed in a warm place, such as the side of the stove, to keep it warm. The key here is that the temperature is suitable, and it should not be too cold or too hot. Cold is slow to ferment, and hot is easy to cause rancidity.
After a few hours, the urn gradually changes. The starch of glutinous rice gradually turns into a sugar solution through the action of enzymes in the malt. At this time, gently open the urn and scoop the supernatant with a spoon, which is the first sugar.
However, this sugar solution still contains impurities and needs to be purified again. Pour the sugar solution into a pot and bring to a boil over slow heat. When cooking, stir frequently to prevent burnt paste. Floating foam rises, skim off in time to make the sugar liquid pure. It is advisable to boil over a light fire until the sugar liquid is thick, yellowish in color, and overflowing with aroma.
Its color is warm and moist, like the light of amber; its taste is sweet and mellow and long. It can be served with tea or dishes, adding many flavors to the diet. It is the crystallization of the wisdom of the ancients and a treasure of food culture.

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