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Method of sensory test on brewing sorghum

A sorghum and sensory technology, applied in the field of sensory identification of brewing sorghum, can solve problems such as no relevant literature reports, difficulties and the like

Inactive Publication Date: 2012-09-26
LUZHOU PINCHUANG TECH CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] At present, there are no relevant literature reports on the sensory analysis and identification of the quality of brewing sorghum, and there are certain difficulties in how to judge the quality of brewing sorghum

Method used

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  • Method of sensory test on brewing sorghum
  • Method of sensory test on brewing sorghum
  • Method of sensory test on brewing sorghum

Examples

Experimental program
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Effect test

Embodiment 1

[0013] Example 1 Using the method of the present invention to identify brewing sorghum

[0014] Different batches of brewing sorghum are identified by the method of the present invention:

[0015] a. Appearance identification: place the sample on a white plate, sprinkle a thin layer, and observe the sample under scattered light. The ones with ruddy color and full and complete grains are high-quality sorghum;

[0016] b. Odor identification: put the sample to be tested into the container, add water at 90-100°C, cover and keep warm for 2-4 minutes, open the cover and smell if there are other odors such as mildew; the ratio of the mass of the sample to the volume of the water 1:1;

[0017] c. Taste identification: Take a small amount of samples, chew them with your mouth, and taste the taste. Those with a slightly sweet taste are high-quality and low-quality sorghum.

[0018] The identification results are shown in Table 1.

[0019] Table 1 Identification results of different ...

Embodiment 2

[0024] Example 2 Physicochemical properties and sensory evaluation of different batches of brewing sorghum base wine produced

[0025] Each batch of sorghum in Example 1 was brewed separately. The brewing process is as follows: raw material (mainly sorghum) → adding wine-producing flavoring agent (using high-quality wheat to make medium-temperature Daqu) → solid-state fermentation in mud cellar → adopting continued Grain ingredients → mixed steaming and burning → solid retort distillation → head and tail removal, quantity and quality of wine, and then the physical and chemical properties and sensory evaluation of the base wine, the results are shown in Table 2.

[0026] Table 2 Physicochemical properties and sensory evaluation of base wines brewed from different brewing sorghum

[0027]

[0028] Note: The sensory evaluation is conducted by national liquor tasters.

[0029] From the data in Table 1 and Table 2, it can be seen that only the wine made from high-quality brewin...

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Abstract

The invention discloses a method of sensory test on brewing sorghum, belonging to the technical field of white spirit brewing. According to the method, the brewing sorghum which is detected to be high-quality through appearance identification, smell identification and taste identification is taken as qualified brewing sorghum. The method disclosed by the invention can comprehensively test quality of the brewing sorghum, quality of main raw material for brewing production is guaranteed, a foundation is laid for brewing high-quality base liquor, and data basis is also provided for guaranteeing quality stability of finished product white spirit.

Description

technical field [0001] The invention discloses a method for sensory identification of brewing sorghum, which belongs to the technical field of liquor brewing. Background technique [0002] The main raw materials suitable for brewing liquor are grains and cereals, such as sorghum, wheat, corn, rice, etc. Among them, the most important brewing raw materials are sorghum, also known as red grain, milo, etc., which are characterized by high starch concentration and low fat content. In addition, the content of protein is relatively moderate, which is suitable for the growth, reproduction and metabolism of microorganisms. It has been the first choice raw material for wine making since ancient times. The quality of sorghum, the raw material for brewing, will be directly related to the brewing production. The yield and the quality of the wine play a vital role in the brewing production. In the production process of wine making, the raw materials are not only used as the substrate of...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): G01N33/00
Inventor 张宿义卢中明周军李云辉代宇陈永利
Owner LUZHOU PINCHUANG TECH CO LTD
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