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A rapid identification method for brewing sorghum

An identification method, sorghum technology, applied in the direction of analyzing materials, instruments, etc., can solve problems such as mixing, and achieve the effect of high consumption, long time consumption and low consumption

Active Publication Date: 2018-09-14
四川郎酒股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The traditional craft of Maotai-flavor liquor requires that the sorghum used is relatively waxy, and the vast market has created a huge demand for the raw material, glutinous sorghum. Therefore, the price of waxy sorghum is generally higher than that of non-waxy sorghum, and it is purchased in large quantities in wineries. When producing glutinous sorghum, non-waxy sorghum is often mixed with the received glutinous sorghum, so a simple, fast and suitable method for identifying the glutinousness of sorghum in large quantities required for production is needed

Method used

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Examples

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Embodiment 1

[0037] A rapid identification method for brewing sorghum, comprising the steps of:

[0038] (1) Randomly sample wine sorghum, the sampling number is 100 grains, adopt the longitudinal cutting method along the two ends of the sorghum, cut each grain of sorghum in the obtained sampling into two symmetrically, and pass through the transparent crystal-like area of ​​each grain of sorghum obtained. and white powdery area to judge whether the sorghum is waxy sorghum (the transparent crystalline area of ​​the cut surface of the waxy sorghum is not more than 30% of the cut surface area, and the white powdery area is not less than 70% of the cut surface area), statistical sampling Content of waxy sorghum;

[0039] If the number of waxy sorghum in every 100 grains of brewing sorghum is not less than 80 grains, the subsequent cooking process shall be carried out; if the number of waxy sorghum in every 100 grains of brewing sorghum is less than 80 grains, waxy sorghum shall be added to th...

Embodiment 2

[0042] A rapid identification method for brewing sorghum, comprising the steps of:

[0043] (1) Randomly sample wine sorghum, the sampling number is 100 grains, adopt the longitudinal cutting method along the two ends of the sorghum, cut each grain of sorghum in the obtained sampling into two symmetrically, and pass through the transparent crystal-like area of ​​each grain of sorghum obtained. and white powdery area to judge whether the sorghum is waxy sorghum (the transparent crystalline area of ​​the cut surface of the waxy sorghum is not more than 20% of the cut surface area, and the white powdery area is not less than 80% of the cut surface area), statistical sampling Content of waxy sorghum;

[0044] If the number of waxy sorghum in every 100 grains of brewing sorghum is not less than 85 grains, the subsequent cooking process shall be carried out; if the number of waxy sorghum in every 100 grains of brewing sorghum is less than 85 grains, waxy sorghum shall be added to th...

Embodiment 3

[0047] A rapid identification method for brewing sorghum, comprising the steps of:

[0048] (1) Randomly sample wine sorghum, the sampling number is 100 grains, adopt the longitudinal cutting method along the two ends of the sorghum, cut each grain of sorghum in the obtained sampling into two symmetrically, and pass through the transparent crystal-like area of ​​each grain of sorghum obtained. and white powdery area to judge whether the sorghum is waxy sorghum (the transparent crystalline area of ​​the cut surface of the waxy sorghum is not more than 10% of the cut surface area, and the white powdery area is not less than 90% of the cut surface area), statistical sampling Content of waxy sorghum;

[0049] If the number of waxy sorghum in every 100 grains of brewing sorghum is not less than 90 grains, the subsequent cooking process shall be carried out; if the number of waxy sorghum in every 100 grains of brewing sorghum is less than 90 grains, waxy sorghum shall be added to th...

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Abstract

The invention provides a rapid identification method for brewing sorghum. According to the rapid identification method for the brewing sorghum, firstly, the quantity of waxy sorghum in every 100 brewing sorghum grains is controlled, then the opening rate and volume expansion rate of the cooked brewing sorghum sample are measured, and whether the measured brewing sorghum can be used for a follow-up brewing process or not is judged. Compared with polarimetry, a colorimetric method and iodine colorimetry in the prior art, the method has the advantages of being simple in process, short in time, low in consumption and the like. According to the polarimetry, the colorimetric method and the iodine colorimetry in the prior art, technicists grasping professional analysis knowledge are needed for relevant operation, the operation is complex, a sample needs to be pretreated, time is long, and consumption is high. According to the rapid identification method for the brewing sorghum, no special requirement for professional skills or education backgrounds of operators exists, no complex or precise instrument is needed, common workers can grasp the method after being trained within a short time, and the workers understand the method immediately after learning the method.

Description

technical field [0001] The invention relates to the technical field of liquor brewing production, in particular to a rapid identification method for brewing sorghum. Background technique [0002] Sorghum, Latin name: Sorghum bicolor (L.) Moench Poaceae, sorghum is an annual herb. Culms stout, erect, with supporting roots on basal nodes. Leaf sheaths glabrous or slightly white powder; ligule dura mater, apex round, margin ciliate. Sex likes warmth, drought resistance and waterlogging tolerance. According to its properties and uses, it can be divided into edible sorghum, sugar sorghum, and broom sorghum. It is widely cultivated in China, with the most in Northeast China. Edible sorghum grains are used for food and wine making. Sugar sorghum stalks can be used to make syrup or raw food; brooms can be used to make brooms or cooking brooms; young leaves can be used as silage in the shade, or can be used as feed after drying; soothe the nerves. Belongs to economic crops. ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): G01N15/00
CPCG01N15/00
Inventor 杨柳邓勇程伟卓毓崇邓俊
Owner 四川郎酒股份有限公司
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