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Method for evaluating sorghum by using enthalpy value

A sorghum and enthalpy technology, applied in the field of crop analysis, can solve the problems of inability to reflect the molecular structure of starch, time-consuming determination methods, inconvenient application, etc., to improve the quality of brewing raw materials and the level of specialization, and to improve the raw material quality control ability of enterprises, The effect of promoting industrial development

Pending Publication Date: 2021-10-29
KWEICHOW MOUTAI COMPANY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In the identification of sorghum varieties, the sensory indicators are mainly appearance, color, etc., which cannot reflect the characteristics of "resistance to cooking, good waxiness, and difficult to regenerate". The proportion of amylopectin is related to cooking and waxyness to a certain extent. However, it cannot reflect the influence of starch molecular structure, such as chain length, etc. on the apparent properties, and the method for determining the proportion of amylopectin has disadvantages such as time-consuming, cumbersome, chemical reagents, and standard samples for reference. Inconvenience in application

Method used

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  • Method for evaluating sorghum by using enthalpy value
  • Method for evaluating sorghum by using enthalpy value
  • Method for evaluating sorghum by using enthalpy value

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0032] In this embodiment, red tassel sorghum is selected as the sample to be tested.

[0033] (1) Sorghum sample pretreatment

[0034] After removing impurities from the sorghum grains of the sample to be tested, 10 g of the sample to be tested was sampled by the quartering method, which was further pulverized by a cyclone mill and passed through a 1 mm sieve. After fully mixing, take 5g powder sample to measure the moisture content, then weigh 6~7mg dry base sample into a special crucible for differential scanning calorimeter, add 14μL ultra-pure water, equilibrate at room temperature for 1h, and then use it to measure the gelatinization enthalpy value.

[0035] (2) Determination of gelatinization enthalpy

[0036] Differential scanning calorimetry was used to measure the pasting enthalpy of the sample, and the specific parameters were:

[0037] Nitrogen was used as a protective gas at a flow rate of 50 mL / min; the initial temperature was 40 °C for 1 min, and then the tem...

Embodiment 2

[0041] In this example, No. 1 sorghum, Jiliang, was selected as the sample to be tested.

[0042] (1) Sorghum sample pretreatment

[0043] After removing impurities from the sorghum grains of the sample to be tested, 10 g of the sample to be tested was sampled by the quartering method, and further pulverized by a cyclone mill to pass through a 1 mm sieve. After fully mixing, take 5g powder sample to measure the moisture content, then weigh 6~7mg dry base sample into a special crucible for differential scanning calorimeter, add 14μL ultra-pure water, equilibrate at room temperature for 1h, and then use it to measure the gelatinization enthalpy value.

[0044] (2) Determination of gelatinization enthalpy

[0045] Differential scanning calorimetry was used to measure the pasting enthalpy of the sample, and the specific parameters were:

[0046] Nitrogen was used as a protective gas at a flow rate of 50 mL / min; the initial temperature was 40 °C for 1 min, and then the temperatu...

Embodiment 3

[0050] In this example, Liaoza No. 18 sorghum was selected as the sample to be tested.

[0051] (1) Sorghum sample pretreatment

[0052] After removing impurities from the sorghum grains of the sample to be tested, 10 g of the sample to be tested was sampled by the quartering method, and further pulverized by a cyclone mill to pass through a 1 mm sieve. After fully mixing, take 5g powder sample to measure the moisture content, then weigh 6~7mg dry base sample into a special crucible for differential scanning calorimeter, add 14μL ultra-pure water, equilibrate at room temperature for 1h, and then use it to measure the gelatinization enthalpy value.

[0053] (2) Determination of gelatinization enthalpy

[0054] Differential scanning calorimetry was used to measure the pasting enthalpy of the sample, and the specific parameters were:

[0055] Nitrogen was used as a protective gas at a flow rate of 50 mL / min; the initial temperature was 40 °C for 1 min, and then the temperature...

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Abstract

The invention discloses a method for evaluating sorghum. The method comprises the following steps: measuring the enthalpy value of sorghum; and when the enthalpy value of the sorghum is greater than or equal to the enthalpy value numerical reference index, judging that the sorghum has at least one quality characteristic suitable for brewing. A gelatinization enthalpy value is one of starch properties of a starchy sample, represents heat required to be absorbed by complete gelatinization of a unit mass sample, reflects amylopectin proportion, microstructure characteristics of starch and the like, and influences the performance of'cooking resistance, good waxiness and difficulty in retrogradation 'of a brewing raw material. The enthalpy value is influenced by a starch microstructure, so that the enthalpy values of different sorghum varieties are different due to differences of amylopectin proportion, crystal configuration, chain length distribution, hydrogen bond interaction between glucose chains and the like. According to the invention, based on the gelatinization enthalpy value of the sorghum, the wine brewing applicability of the sorghum variety is comprehensively evaluated through the gelatinization enthalpy value discrimination index, so that a novel wine brewing sorghum variety evaluation method is provided.

Description

technical field [0001] The invention relates to the field of crop analysis, in particular to a method for evaluating sorghum by heat enthalpy value. Background technique [0002] Sorghum is an important cultivated crop in my country, and it is also the main brewing raw material for most famous wineries in the country. In recent years, the sauce-flavored wine industry represented by Moutai has developed rapidly. With the expansion of the Maotai-flavored wine industry, the demand for sorghum raw materials is constantly increasing. However, how to judge the brewing quality of sorghum is an important problem that wineries need to face when purchasing raw materials. The quality of raw materials affects the quality and quality of the final liquor product. Good wine is inseparable from good food. Maotai-flavored wine represented by Moutai adopts a multi-round brewing process of "nine times of cooking and eight times of fermentation". Regeneration" characteristics, and these char...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): G01N25/20
CPCG01N25/20
Inventor 倪德让杨帆胡光源杨玉波王莉林琳
Owner KWEICHOW MOUTAI COMPANY
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