Vinasse gelatinization degree detecting method

A detection method and a technology for gelatinization degree, which are applied in the field of winemaking, can solve the problems of reducing the utilization rate of starch, there is no accurate and effective detection method, and the wine yield is not high, so as to achieve low implementation cost, simple operation and improved utilization efficiency. Effect

Active Publication Date: 2012-10-03
LUZHOU PINCHUANG TECH CO LTD
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  • Claims
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AI Technical Summary

Problems solved by technology

In actual production, it can be found that if the distillation and gelatinization effect is not good before entering the cellar, there will still be more granular grains in the distiller's grains after fermentation, which will undoubtedly reduce the utilization rate of starch in the fermentation process, resulting in a lower wine yield. not tall
Liquor is a relatively traditional industry. The physical and chemical testing of distiller's grains focuses on five indicators: moisture, pH, total starch content, reducing sugar and alcohol content. There is no accurate and effective method for the degree of gelatinization of distiller's grains that has a great impact on the fermentation process. detection method

Method used

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  • Vinasse gelatinization degree detecting method
  • Vinasse gelatinization degree detecting method

Examples

Experimental program
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Effect test

Embodiment 1

[0043] Embodiment 1 The selection of optimal detection wavelength

[0044] Mix the distiller's grains out of the cellar with grain and steam the wine for 1.5 hours. Weigh out 50 g of distiller's grains from the retort and mix them evenly. Stir them evenly in 200 mL of distilled water. Adjust the pH to 7. Put them in a retort and heat to reflux for 1.5 hours to make a fully gelatinized sample. Filter the sample solution, wash the filter residue three times with 50 mL of hot distilled water, combine the filtrate and washing liquid, and add distilled water to make up to 500 mL. Take 1 mL of the filtrate after constant volume, add appropriate amount of distilled water and shake well, then add 5 mL of 0.05 mol / L I-KI reagent, and make the volume to 100 mL. Use a spectrophotometer to detect the absorbance of the sample at 520-640 nm ( figure 1 ). From figure 1 It can be seen that the peak value of absorbance is 0.708, and the corresponding absorption wavelength is 580nm, so 580nm...

Embodiment 2

[0045] Embodiment 2 Drawing of standard curve

[0046] Prepare 2mg / mL starch standard solution, accurately pipette 0, 2, 4, 6, 8, 10, 12, 15mL respectively into a 25mL volumetric flask, dilute to volume with distilled water, and shake well. Take 1mL solution from the constant volume solution and add 9mL distilled water, then add 0.5mL iodine-potassium iodide solution, take the blank sample (9mL distilled water + 0.5mL iodine-potassium iodide solution) as a reference, and measure the absorbance of the sample solution at 580nm . The standard curve was obtained by plotting the absorbance against the starch concentration (see figure 2 ): Y=9.3179X-0.0048, correlation coefficient R 2 =0.9999.

Embodiment 4

[0049] Example 4 Using the present invention to detect the degree of gelatinization of distiller's grains

[0050] Mix the distiller's grains out of the cellar with grain, put them in a steamer, steam distill at 0.01-0.02 MPa for 1 hour, take out 100 g of distiller's grains from the retort and mix them well, divide the sample into two parts of equal mass, 50 g each, numbered 1 and 2 respectively. Add sample 1 to 200mL distilled water, stir evenly and adjust the pH to 7, ultrasonically shake for 30 minutes to break sample 1, so that the gelatinized starch molecules are fully dispersed in the aqueous solution; add sample 2 to 200mL distilled water, stir evenly and adjust the pH to 7 , placed in a retort and heated to reflux for 2 hours to make a fully gelatinized sample. Filter sample solutions 1 and 2, and wash the filter residue with 50 mL of hot distilled water for 3 times. After combining the filtrates from 4 times, add distilled water to both sample solutions to 500 mL. Ad...

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Abstract

The invention belongs to the technical field of brewing, and in particular relates to a vinasse gelatinization degree detecting method which is accurate and effective. According to the technical scheme for solving the technical problem, the vinasse gelatinization degree detecting method comprises the steps of sampling, sample treatment, color generation of iodine and detection. The vinasse gelatinization degree detecting method fills the technical blank of the technical field of brewing, and can be used for accurately and effectively detecting the gelatinization degree of vinasse.

Description

technical field [0001] The invention belongs to the technical field of brewing, and in particular relates to a detection method for the gelatinization degree of distiller's grains. Background technique [0002] Starch molecules interact with each other through hydrogen bonds to form a crystalline starch granule structure. This crystal structure is relatively stable, which not only makes starch granules difficult to dissolve in water, but also difficult to be used by microorganisms during anaerobic fermentation. The essence of gelatinization is to heat starch in water until the crystal structure collapses, and the starch crystals disintegrate to form individual starch molecules and dissolve in water. Gelatinized starch is easily penetrated into the interior of starch by water and amylase, which is conducive to the hydrolysis of starch and is easier to be decomposed and utilized by microorganisms. [0003] Luzhou-flavor liquor is mostly produced by mixed steaming and continuo...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): G01N21/31
Inventor 杨平丁海龙涂荣坤卢中明杨甲平徐前景蔡晓波冯永东
Owner LUZHOU PINCHUANG TECH CO LTD
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