The first-step fermentation time/h

PC
/( g/100g dry sweet sorghum stalk)

Residual sugar content
/( g/100g dry sweet sorghum stalk)

0

2.1±0.1

52.7±1.6

18

18.5±0.7

21.0±0.5

20

23.4±0.9

19.0±0.6

22

26.3±1.1

15.0±0.4

24

27.3±1.2

10.0±0.3

26

28.5±1.2

9.3±0.3
Table 1: Protein and residual sugar content in the product at different fermentation time in the first-step fermentation.