Method for reducing M value in sorghum treatment process

Abstract

The invention belongs to the technical field of grain processing, and particularly relates to a method for reducing the M value in the sorghum treatment process, the M value is the sum of the content of daumatin and cyanide in sorghum, the method comprises at least one round of grain moistening operation unit, and the grain moistening operation unit comprises the steps that 1, water feeding treatment is conducted, specifically, water is fed into the sorghum, so that the sorghum is moistened; 2, carrying out oxygen isolation treatment, namely carrying out oxygen isolation treatment on the wet sorghum in an oxygen isolation environment; in the method, the total duration of the oxygen isolation treatment is 24-54 hours from the beginning of the first oxygen isolation treatment. The M value in the sorghum product is reduced by isolating oxygen in the sorghum treatment process; cyanide is controlled from the front end of sorghum treatment, and a control point is moved forwards; the M value can be greatly reduced without adding a chemical reagent, and the method is a positive exploration for effectively controlling cyanogen substances in a brewing system and edible or feed.

Description

Technical Field

[0001] This invention belongs to the field of grain processing technology, and specifically relates to a method for reducing the M value during sorghum processing. Background Technology

[0002] Sorghum (Sorghum bicolor (L.) Moench) originated in Africa, where the harsh environment of drought, heat, and poor soil endowed it with exceptional resilience. Compared to other cereal crops, sorghum exhibits remarkable drought resistance, tolerance to poor soil, and heat tolerance. As one of the world's five major crops, sorghum is a C4 plant with advantages such as high photosynthetic efficiency and high biomass yield. Its uses are wide-ranging, encompassing food, feed, brewing, bioenergy, and chemical materials. According to literature, sorghum contains dhurri, whose biosynthetic pathway is as follows: L-tyrosine is converted to dhurri under the catalysis of three key enzymes (two cytochrome P450 enzymes, CYP79A1 and CYP71E1, and UDP-glycosyltransferase UGT85B1). The genes encoding these three enzymes form closely adjacent biosynthetic gene clusters in the sorghum genome. In addition, there exists a transporter protein (multidrug and toxic compound extrusion, MATE) whose function is to isolate potentially autotoxic compounds within plant cell vacuoles, thereby mitigating their side effects on plants.

[0003] In the brewing process using sorghum as raw material, durin in sorghum grains can be hydrolyzed by β-glucosidase or broken down by high temperature, ultimately producing cyanide, a precursor to ethyl carbamate (EC). Because cyanide has a low boiling point, it easily enters the base liquor during distillation and is subsequently converted into EC during the storage of the liquor. EC is a widely present substance in fermented foods, but some countries internationally classify it as a technical barrier, which to some extent restricts the import and export trade of such products in certain countries. Furthermore, in the feed processing stage, many feeds require fermentation with added water to enhance their nutritional value, but an excessively high combined durin and cyanide content in sorghum (hereinafter referred to as the M value) may pose a threat to livestock. Therefore, developing a sorghum treatment method that can effectively reduce the M value is of positive significance for controlling brewing systems and feed processing. Summary of the Invention

[0004] The purpose of this application is to provide a method for reducing the M value during sorghum processing, wherein the M value is the sum of the contents of sorghum glycosides and cyanide, and the method includes at least one round of grain moistening operation unit, wherein the grain moistening operation unit includes: 1. Water treatment: Water is added to the sorghum to moisten it; 2. Oxygen-free treatment: The moist sorghum is placed in an oxygen-free environment for oxygen-free treatment; in the method, the total duration of the oxygen-free treatment is 24h to 54h from the first oxygen-free treatment.

[0005] Unlike existing technologies, the grain-moistening method of this invention is not a simple matter of "moistening the grain first and then piling it up," but rather creatively employs a process of oxygen-free treatment immediately after watering. The key is that after each watering operation, the moistened sorghum undergoes oxygen-free treatment to ensure that the sorghum is in an anaerobic or oxygen-free state for the vast majority of the processing. The beneficial effect of this design is that, from the very first watering, the influence of oxygen on the sorghum material is eliminated, effectively suppressing the effect of oxygen on increasing the M value during the processing.

[0006] In some specific embodiments, the processing time includes values ​​within the range of 24h, 30h, 36h, 42h, 48h, 54h, or any two of these values.

[0007] In some embodiments of this application, the temperature of the water in the water treatment is 90°C to 100°C.

[0008] In some embodiments of this application, the temperature of the water in the water treatment can be 90°C, 91°C, 92°C, 93°C, 94°C, 95°C, 96°C, 97°C, 98°C, 99°C, 100°C, or a value within any two of these ranges.

[0009] In some embodiments of this application, the watering process includes: the grain moistening operation unit is executed three times.

[0010] In some embodiments of this application, the oxygen-barrier treatment includes placing moistened sorghum in an inert gas for oxygen-barrier treatment.

[0011] In some embodiments of this application, the inert gas may be nitrogen or carbon dioxide.

[0012] In some embodiments of this application, the oxygen-barrier treatment includes: vacuuming the packaging container containing the moistened sorghum.

[0013] In some embodiments of this application, the temperature conditions for the oxygen-barrier treatment are 30°C to 70°C.

[0014] In some embodiments of this application, the temperature conditions for the oxygen-barrier treatment are 30°C, 35°C, 40°C, 45°C, 50°C, 55°C, 60°C, 65°C, 70°C, or values ​​within any range of two of these values.

[0015] In some embodiments of this application, the temperature conditions for the oxygen-barrier treatment are 40°C to 50°C; In some embodiments of this application, the temperature conditions for the oxygen-barrier treatment are 40°C to 45°C.

[0016] In some embodiments of this application, the temperature condition for the oxygen-barrier treatment is 42°C.

[0017] In some embodiments of this application, the oxygen isolation treatment lasts for 24 hours to 36 hours.

[0018] In some embodiments of this application, the oxygen isolation treatment lasts for 36 hours.

[0019] In some embodiments of this application, the grain moistening operation unit is executed three times, and the proportion of water added in each of the three grain moistening operation units relative to the total mass of sorghum is as follows: 30% to 38% for the first time, 10% to 14% for the second time, and 8% to 12% for the third time.

[0020] In some specific embodiments, the water addition ratio of the first grain moistening operation unit can be 30%, 31%, 32%, 33%, 34%, 35%, 36%, 37%, 38%, or any value within the range of any two of these values. In some specific embodiments, the water ratio of the first grain moistening operation unit can be 10%, 11%, 12%, 13%, 14%, or any value within the range of any two of these values. In some specific embodiments, the water ratio of the first grain moistening operation unit can be 8%, 9%, 10%, 11%, 12, or any value within the range of any two of these values.

[0021] In some embodiments of this application, the grain moistening operation unit is executed three times, and the proportion of water added in each of the three grain moistening operation units relative to the total mass of sorghum is as follows: 34% for the first time, 12% for the second time, and 10% for the third time.

[0022] In some embodiments of this application, the time interval between adjacent grain-moistening operation units is: the first unit is 1.0h to 1.5h apart from the second unit, and the second unit is 4.5h to 5.5h apart from the third unit.

[0023] In some specific embodiments, the time interval between the first grain moistening operation unit and the second grain moistening operation unit includes 1.0h, 1.1h, 1.2h, 1.3h, 1.4h, and 1.5h, for example, it can be a value within the range of 1.0h, 1.25h, 1.5h, or any two of these values; In some specific embodiments, the time interval between the second grain moistening operation unit and the third grain moistening operation unit includes 4.5h, 4.6h, 4.7h, 4.8h, 4.9h, 5.0h, 5.1h, 5.2h, 5.3h, 5.4h, and 5.5h, for example, it can be a value within the range of 4.5h, 5.0h, 5.5h, or any two of these values.

[0024] In some embodiments of this application, the time interval between adjacent grain-moistening operation units is: 1.3 hours between the first unit and the second unit, and 5 hours between the second unit and the third unit.

[0025] Beneficial effects: This application achieves a significant reduction in the total content of stigmataside and cyanide in sorghum products by isolating oxygen during the sorghum wetting process; this invention innovatively proposes to move the cyanide control point in the brewing system forward by focusing on cyanide, a precursor to EC formation, from the front end of sorghum treatment; this invention can achieve a significant reduction in M ​​value at the source without adding chemical reagents, which is a positive exploration and beneficial attempt to effectively control cyanide substances in brewing, and lays a technical foundation for promoting the solution of EC problems in baijiu from the front end of the process. Attached Figure Description

[0026] To more clearly illustrate the technical solutions in the embodiments of this application or the prior art, the drawings used in the description of the embodiments or the prior art will be briefly introduced below. Obviously, the drawings described below are only some embodiments of this application. For those skilled in the art, other embodiments can be obtained based on these drawings.

[0027] Figure 1 Comparison of M values ​​at 54 hours after grain irrigation under the conditions of each embodiment; Figure 2 The state of sorghum in Example 1 at the 0th hour of soaking; Figure 3 The state of sorghum in Example 1 after 24 hours of soaking; Figure 4 The state of sorghum in Example 1 after 54 hours of soaking; Figure 5 The state of sorghum 24 hours after soaking in Example 2; Figure 6 The state of sorghum after 54 hours of soaking in Example 2; Figure 7 The state of sorghum 24 hours after soaking in Example 3; Figure 8 The state of sorghum in Example 3 after 54 hours of soaking; Figure 9 The state of sorghum in Example 4 after 24 hours of soaking; Figure 10The state of sorghum after 54 hours of soaking in Example 4. Detailed Implementation

[0028] The technical solutions of the embodiments of this application will be clearly and completely described below with reference to the accompanying drawings. Obviously, the described embodiments are only some embodiments of this application, and not all embodiments. Based on the embodiments of this application, all other embodiments obtained by those skilled in the art based on this application are within the scope of protection of this application.

[0029] It should be noted that, in the specific embodiments of this application, the process of moistening sorghum in liquor is used as an example to explain this application, but the method of this application is not limited to the sorghum treatment method in liquor.

[0030] In the grain processing industry, wetting sorghum is a crucial pretreatment step in production. The purpose is to allow the grains to absorb water and swell, facilitating subsequent cooking, saccharification, and fermentation. However, research has found that during high-temperature wetting of sorghum and other raw materials, cyanogenic glycosides (such as linamarin) readily decompose into cyanide (HCN) under the influence of moisture, temperature, and oxygen. These cyanide compounds further react with substances like ethanol to form cyanide esters (EC). Therefore, an increase in the cyanide content (M value) in the sorghum matrix increases cyanide levels, which is detrimental to subsequent processing steps. Thus, effectively inhibiting the formation of the M value from the raw material stage has become a common problem urgently needing to be solved in grain processing technology.

[0031] While traditional sorghum moistening processes promote water absorption, the continuous oxygen exposure and high temperatures during this process significantly exacerbate the hydrolysis and oxidation of cyanogenic glycosides, leading to an increase in the methyl precipitate (M) value. Current technologies for controlling the M value primarily focus on post-fermentation treatments of sorghum (such as distillation and adsorbent addition), but these methods suffer from high processing costs, complex processes, and the potential introduction of exogenous reagents. Furthermore, some studies have attempted to inhibit related reactions by adding antioxidants or enzymes, but these pose a risk of chemical residues and fail to meet the stringent safety requirements for sorghum products.

[0032] Therefore, there is an urgent need to develop a highly efficient process that does not rely on chemical additives, can inhibit the generation of M value from the source, and at the same time take into account the flavor of sorghum products. This process should avoid the generation of off-flavors during the preparation of sorghum products and prevent these off-flavors from being carried into the next stage, thus introducing new problems. This would break through the existing technological bottlenecks and provide a safer and more environmentally friendly solution for the grain processing industry.

[0033] The purpose of this application is to provide a method for reducing the M value during sorghum processing, wherein the M value is the sum of the contents of sorghum glycosides and cyanide, and the method includes at least one round of grain moistening operation unit, wherein the grain moistening operation unit includes: 1. Water treatment: Water is added to the sorghum to moisten it; 2. Oxygen-free treatment: The moist sorghum is placed in an oxygen-free environment for oxygen-free treatment; in the method, the total duration of the oxygen-free treatment is 24h to 54h from the first oxygen-free treatment. In some specific embodiments, the processing time includes values ​​within the range of 24h, 30h, 36h, 42h, 48h, 54h, or any two of these values.

[0034] In some embodiments of this application, the temperature of the water in the water treatment is 90°C to 100°C.

[0035] In some embodiments of this application, the temperature of the water in the water treatment can be 90°C, 91°C, 92°C, 93°C, 94°C, 95°C, 96°C, 97°C, 98°C, 99°C, 100°C, or a value within any two of these ranges.

[0036] In some embodiments of this application, the watering process includes: the grain moistening operation unit is executed three times.

[0037] In some embodiments of this application, the oxygen-barrier treatment includes placing moistened sorghum in an inert gas for oxygen-barrier treatment.

[0038] In some embodiments of this application, the inert gas may be nitrogen or carbon dioxide.

[0039] In some embodiments of this application, the oxygen-barrier treatment includes: vacuuming the packaging container containing the moistened sorghum.

[0040] In some embodiments of this application, the temperature conditions for the oxygen-barrier treatment are 30°C to 70°C.

[0041] In some embodiments of this application, the temperature conditions for the oxygen-barrier treatment are 30°C, 35°C, 40°C, 45°C, 50°C, 55°C, 60°C, 65°C, 70°C, or values ​​within any range of two of these values.

[0042] In some embodiments of this application, the temperature conditions for the oxygen-barrier treatment are 40°C to 50°C; In some embodiments of this application, the temperature conditions for the oxygen-barrier treatment are 40°C to 45°C.

[0043] In some embodiments of this application, the temperature condition for the oxygen-barrier treatment is 42°C.

[0044] In some embodiments of this application, the oxygen isolation treatment lasts for 24 hours to 36 hours.

[0045] In some embodiments of this application, the oxygen isolation treatment lasts for 36 hours.

[0046] In some embodiments of this application, the grain moistening operation unit is executed three times, and the proportion of water added in each of the three grain moistening operation units relative to the total mass of sorghum is as follows: 30% to 38% for the first time, 10% to 14% for the second time, and 8% to 12% for the third time.

[0047] In some specific embodiments, the water addition ratio of the first grain moistening operation unit can be 30%, 31%, 32%, 33%, 34%, 35%, 36%, 37%, 38%, or any value within the range of any two of these values. In some specific embodiments, the water ratio of the first grain moistening operation unit can be 10%, 11%, 12%, 13%, 14%, or any value within the range of any two of these values. In some specific embodiments, the water ratio of the first grain moistening operation unit can be 8%, 9%, 10%, 11%, 12, or any value within the range of any two of these values.

[0048] In some embodiments of this application, the grain moistening operation unit is executed three times, and the proportion of water added in each of the three grain moistening operation units relative to the total mass of sorghum is as follows: 34% for the first time, 12% for the second time, and 10% for the third time.

[0049] In some embodiments of this application, the time interval between adjacent grain-moistening operation units is: the first unit is 1.0h to 1.5h apart from the second unit, and the second unit is 4.5h to 5.5h apart from the third unit.

[0050] In some specific embodiments, the time interval between the first grain moistening operation unit and the second grain moistening operation unit includes 1.0h, 1.1h, 1.2h, 1.3h, 1.4h, and 1.5h, for example, it can be a value within the range of 1.0h, 1.25h, 1.5h, or any two of these values; In some specific embodiments, the time interval between the second grain moistening operation unit and the third grain moistening operation unit includes 4.5h, 4.6h, 4.7h, 4.8h, 4.9h, 5.0h, 5.1h, 5.2h, 5.3h, 5.4h, and 5.5h, for example, it can be a value within the range of 4.5h, 5.0h, 5.5h, or any two of these values.

[0051] In some embodiments of this application, the time interval between adjacent grain-moistening operation units is: 1.3 hours between the first unit and the second unit, and 5 hours between the second unit and the third unit.

[0052] This application found that during the process of wetting sorghum, after the watering is completed, the sorghum grains fully absorb water, which initiates their life activities. The sorghum that has absorbed water exhibits a certain degree of germination, and dulene in the sorghum is gradually generated under the action of enzymes. Existing literature reports that the ability of different varieties and origins of sorghum to generate dulene also varies significantly. The applicant discovered that during the grain soaking process for Maotai-flavor liquor, the durin content in the surface layer (5cm from the surface) of sorghum was significantly higher than that in the inner layer (30cm from the surface). Furthermore, the surface layer of sorghum exhibited obvious germination (after 24 hours of soaking), while the inner layer showed less germination. This suggests that isolating the grain from air might be a possible method to suppress the M value in sorghum. Based on this, the present invention conducted grain soaking experiments with air contact and oxygen isolation groups. The experiments confirmed that isolating the grain from oxygen significantly inhibited the formation of durin in the sorghum during the soaking process. However, in practice, it was found that isolating the grain from air introduces new problems. Prolonged air isolation leads to a rancid odor in the grain, which can then be introduced into subsequent processing steps, thus introducing problems into the later stages of the process. New technical problems, such as those encountered in the brewing industry, could introduce a sour taste into the base liquor, thereby reducing its quality. Therefore, this invention optimizes the air isolation time and compares the M value reduction effects under three conditions: 24h, 36h, and 54h. The results show that air isolation can significantly reduce the M value during the 54h sorghum soaking process. Furthermore, this application explores the flavor characteristics of sorghum soaked under air isolation conditions, thus simultaneously achieving M value reduction and flavor preservation during sorghum processing. This invention innovatively proposes a method for reducing the M value during sorghum processing, which can significantly reduce the M value in sorghum, laying a technical foundation for the control of cyanide substances in sorghum-based brewing systems and some food or feed processing scenarios.

[0053] Example The embodiments and comparative examples provided below illustrate the implementation of this application in more detail. Various tests and evaluations were conducted according to the methods described below.

[0054] The equipment and reagents used in the embodiments of this invention are as follows: Equipment: 1290 ultra-high performance liquid chromatograph purchased from Agilent Technologies, USA; Q-Exactive quadrupole electrostatic field track trap high-resolution mass spectrometer purchased from Thermo Scientific, USA; constant temperature incubator purchased from Shanghai Fuma Experimental Equipment Co., Ltd.; centrifuge purchased from Beckman Coulter Ltd.; fully automatic homogenizer (AH-40) purchased from Ruike Group (Xiamen) Co., Ltd.; Milli-Q ultrapure water system purchased from Millipore, USA; 0.22μm microporous filter membrane purchased from Agilent Technologies, USA; XP205 analytical balance purchased from Mettler Toledo Instruments Co., Ltd., Shanghai.

[0055] Reagents: Acetonitrile and methanol (both chromatographic grade) were purchased from Merck, Germany; 95% ethanol (analytical grade) was purchased from Sinopharm Chemical Reagent Co., Ltd.; dulene was purchased from Beijing Bailingwei Technology Co., Ltd.; phosphoric acid (85%-90%, Aladdin Company); laboratory water was ultrapure water (18.2 MΩ·cm).

[0056] Example 1 This embodiment provides a method for reducing the M value during sorghum processing, including the following steps: I. Water addition and anoxic treatment Take 400g of whole sorghum grains and place them in 1000mL beakers. Perform simulated grain moistening treatment on the sorghum samples according to the following water addition ratio and time interval. Three parallel experimental groups were set up. The specific simulated grain moistening treatment steps are as follows: The first simulated water addition: the proportion of water added to the total mass of sorghum was 34%, that is: the first simulated water addition was 400g * 34% = 136g, that is, 136g of 95℃ water was added to each sorghum sample and stirred in time. Oxygen-free treatment: After mixing, transfer the sorghum sample to a food-grade self-sealing bag, immediately vacuum-seal the bag to remove air (e.g., ...). Figure 9 (as shown) Place the sample in a 42℃ constant temperature incubator and start the feeding timer; Second simulated water addition: 1.3 hours after the first water addition, the second water addition was carried out. The proportion of water added to the total mass of sorghum was 12%, and the amount of water added was 400g*12%=48g. That is, 1.3 hours after the first water addition, 48g of 95℃ water was added to each sorghum sample and stirred in time. Oxygen isolation treatment: After mixing, transfer the sorghum sample to a food-grade self-sealing bag, immediately use a vacuum sealer to remove the air from the sample bag and seal it completely; place the sample in a 42℃ constant temperature incubator; The third simulated water addition: Five hours after the second water addition, the third water addition was carried out. The proportion of water added to the total mass of sorghum was 10%, and the amount of water added was 400g*10%=40g. That is, five hours after the second water addition, 40g of 95℃ water was added to each sorghum sample and stirred in time. Oxygen isolation treatment: After mixing, transfer the sorghum sample to a food-grade self-sealing bag, immediately use a vacuum sealer to remove the air from the sample bag and seal it completely; place the sample in a 42℃ constant temperature incubator; II. Sampling Sorghum samples were taken at 0h after the first simulated water injection (corresponding to sample number 1 in Table 4), 24h after the first simulated water injection (corresponding to sample number 2 in Table 4), and 54h after the first simulated water injection (corresponding to sample number 3 in Table 4). Each sample was 10g. The sorghum samples were immediately stored in a 4℃ refrigerator after sampling. III. Detection of durin content in sorghum The durin content of the sorghum samples was tested, and the specific steps are as follows: (1) Sample pretreatment Take 2g of the sorghum sample into a 50mL centrifuge tube, add 20mL of 95% ethanol, homogenize for 50s using an automatic homogenizer, vortex at 2000rpm for 5min, sonicate in an ice bath for 20min, then vortex at 2000rpm for 5min, centrifuge at 6000rpm for 5min, and filter the supernatant to obtain the test solution. (2) Measurement The content of durin in the test solution obtained in step (1) was determined by chromatography-mass spectrometry, and the durin content of sorghum samples under different simulated grain moistening conditions was obtained. The ultra-high performance liquid chromatography (UHPLC) conditions used in the chromatography-mass spectrometry (GC-MS) technique were as follows: Hypersil Gold aQ HPLC column (2.1 mm × 150 mm, 1.9 μm) was used, with an injection volume of 5 μL; mobile phase: phase A was ultrapure water containing 5 mmol / L ammonium acetate and 1‰ formic acid, and phase B was methanol; flow rate: 350 μL / min; gradient elution: the elution program is shown in Table 1; the entire analytical process took 10 min.

[0057] Table 1 Gradient elution program

[0058] The quadrupole electrostatic field orbital trap high-resolution mass spectrometry conditions used in the chromatography-mass spectrometry technique were as follows: positive ion mode, sheath gas flow rate of 40 arb; auxiliary gas flow rate of 15 arb; purge gas of 0 arb; ion transfer tube temperature of 280°C; spray voltage of 4.5 kV; scan mode of PRM, NCE of 10, where the precursor ion of durin was m / z: 329.1343 and the daughter ion was m / z: 132.0441. IV. Detection of Cyanide Content in Sorghum The cyanide content in sorghum was determined according to the third method, gas chromatography-mass spectrometry, in GB 5009.36-2023, "National Food Safety Standard - Determination of Cyanide in Food". The results are shown in Table 4.

[0059] Validation of detection methods I. Standard working curve, linear relationship, limit of quantitation Preparation of standard solutions: Accurately weigh a certain amount of duriline standard, dissolve it in 0.1 mol / L phosphoric acid solution, and dilute to 100 mL in a volumetric flask to obtain 5 mg / L duriline standard stock solutions, which are stored at 4℃. The standard stock solutions are then serially diluted with 95% ethanol to obtain standard working solutions with mass concentration gradients of 10 μg / L, 25 μg / L, 50 μg / L, 100 μg / L, 250 μg / L, 500 μg / L, and 1000 μg / L. Based on the detection method in Example 1, standard working solutions of different concentrations were detected. A standard curve was plotted with peak area (Y) as the ordinate and mass concentration (X) as the abscissa, and the linear regression equation and correlation coefficient (R²) were obtained. 2 The limit of detection (LOD) was determined based on a signal-to-noise ratio (S / N) of 3, and the limit of quantitation (LOQ) was determined based on an S / N of 10. The results are shown in Table 2. Table 2 shows that tuolin exhibits good linearity across the concentration range, with a correlation coefficient of 0.9999; the LOD is 0.6 μg / kg, and the LOQ is 4.5 μg / kg.

[0060] Table 2 Standard Curve Parameter Information Table

[0061] II. Precision and Recovery Experiment Durumine standard solution was added to sorghum samples at concentrations of 1.0 mg / kg, 3.0 mg / kg, and 5.0 mg / kg. Pretreatment was performed as described above, followed by instrumental analysis, repeated six times. The method recovery and relative standard deviation (RSD) were calculated, and the results are shown in Table 3. Table 3 shows that the recoveries of durumine at the three spiking levels ranged from 93.5% to 108.3%, and the relative standard deviations of the precision experiments were between 3.4% and 6.8%. This indicates that the method has good accuracy, precision, and repeatability, and can meet the requirements for the quantitative determination of durumine in sorghum samples.

[0062] Table 3. Durin spiked recovery rate

[0063] Example 2 This embodiment provides a method for reducing the M value during sorghum treatment. The difference from Embodiment 1 is that oxygen isolation is performed for 24 hours after the first simulated water inoculation. After 24 hours, a layer of damp gauze is placed over the sample. During sampling, samples are taken from each sorghum sample at 24 hours after the first simulated water inoculation (corresponding to sample number 4 in Table 4) and 54 hours after the first simulated water inoculation (corresponding to sample number 5 in Table 4). The remaining processing and testing were the same as in Example 1; the test results are shown in Table 4.

[0064] Example 3 This embodiment provides a method for reducing the M value during sorghum treatment. The difference from Embodiment 1 is that oxygen isolation is performed for 36 hours after the first simulated water inoculation. After 36 hours, a layer of damp gauze is placed over the sample. During sampling, samples are taken from each sorghum sample at 24 hours after the first simulated water inoculation (corresponding to sample number 6 in Table 4) and 54 hours after the first simulated water inoculation (corresponding to sample number 7 in Table 4). The remaining processing and testing were the same as in Example 1; the test results are shown in Table 4.

[0065] Example 4 This embodiment provides a sorghum processing method, which differs from Embodiment 1 in that it does not involve oxygen isolation. The method includes the following steps: I. Water addition and anoxic treatment After the first simulated water addition, no oxygen isolation was performed. Specifically, after stirring, a layer of damp gauze was placed on the sample to prevent moisture loss (e.g., Figure 8 (as shown) After the second simulated water injection, no oxygen isolation operation was performed. Specifically, after stirring, a layer of damp gauze was placed on the sample to prevent moisture loss. After the third simulated water addition, no oxygen isolation operation was performed. Specifically, after stirring, a layer of damp gauze was placed on the sample to prevent moisture loss. II. Sampling Sampling was taken from each sorghum sample 24 hours after the first simulated water injection (corresponding to sample number 8 in Table 4) and 54 hours after the first simulated water injection (corresponding to sample number 9 in Table 4). The remaining processing and testing were the same as in Example 1; the test results are shown in Table 4.

[0066] Table 4

[0067] Note: The mean refers to the mean of three parallel experimental data under each condition, and the standard deviation (SD) refers to the standard deviation of three parallel experimental data.

[0068] As shown in Table 4, the oxygen control time of this application exhibits a threshold effect. The M value decreased by 51.5% (41,814 μg / kg) during the first 24 hours of isolation. During the period from 24 to 36 hours, turin showed explosive growth (from 36,270 to 72,677). Therefore, oxygen isolation was required for the first 36 hours to block the critical metabolic window. During the first 36 hours of isolation, the M value decreased to 9.8% of the baseline (a decrease of 90.2%). Although the M value decreased again during full isolation, the excessive proliferation of anaerobic bacteria led to a rancid taste.

[0069] Therefore, it can be understood that the first 36 hours of isolation in this application shifted the M value composition from Duhring-dominated to a two-component balance, which is key to sensory acceptableness.

[0070] This invention suggests that when the present invention proposes a method to reduce the M value in sorghum by isolating air, it significantly reduces the M value of precursor substances that form EC from the front end of the brewing industry chain. This is a positive exploration for effectively controlling cyanide substances in the brewing system and lays a technical foundation for promoting the solution of EC problems in liquor from the front end of the industry chain.

[0071] Furthermore, this invention can significantly reduce the M value of EC precursor substances at the source without adding chemical reagents; it only requires isolating the sorghum after soaking it from oxygen.

[0072] As shown in Table 4 of this application, when the sorghum wetting time is 24 hours, under air-isolated conditions, the M values ​​of the sorghum in groups 9, 3, and 7 are similar, ranging from approximately 3493.3 to 4175.3. Compared to the M value of group 8 (M value of 17851.8) which was exposed to air throughout the process, the M value of the sorghum decreased significantly, with the largest decrease reaching approximately 80%. It is evident that the sorghum wetting process of this application can significantly reduce the M value in sorghum, especially the durin content in sorghum.

[0073] A comparison of the data from experimental groups 8 and 9 shows that, in the presence of air, as the wetting time increased, the M value increased from 17851.8 to 86125.7, an increase of 3.8 times. This indicates that the longer the sorghum is moistened in the air, the greater the increase in the M value.

[0074] Experimental groups 3 and 4 are essentially the same technology for rinsing grains in complete air isolation, the only difference being the rinsing time. By comparing the data of experimental groups 3 and 9, it can be seen that under air isolation, as the rinsing time increases, the M value changes from 4175.3 to 4156.7. The M values ​​of the two are basically the same, indicating that air isolation is an effective way to reduce the M value under various rinsing times.

[0075] The data comparison between experimental groups 8 and 9, as well as experimental groups 4 and 3, shows that air is an important factor affecting the M value. The M value does not increase when the air is always isolated.

[0076] When the sorghum soaking time was 54 hours, experiments in groups 5, 7, and 3 showed that, compared to group 9, the M values ​​of sorghum treated with air isolation were all lower than those without air isolation. This indicates that when the sorghum soaking time was 54 hours, the air isolation method could still be used to reduce the M value in sorghum. Different air isolation times also affected the M value. As the proportion of air isolation time in the soaking time increased, the M value decreased, but the magnitude of the decrease decreased as the proportion of air isolation time increased. It can be seen that when the sorghum soaking time was 54 hours, under the condition of air isolation for the first 36 hours (the experimental conditions of group 7), the M value was still smaller and lower than that of group 8, and also showed a significant decrease compared to the value of group 5. Furthermore, group 7 could avoid both an increase in the M value and the development of a strong sour smell in the sorghum, thus controlling the overall quality of the sorghum products.

[0077] It is understood that the present invention has been described through some embodiments, and those skilled in the art will recognize that various changes or equivalent substitutions can be made to these features and embodiments without departing from the scope of the invention. Furthermore, under the teachings of the present invention, these features and embodiments can be modified to adapt to specific situations and materials without departing from the scope of the invention. Therefore, the present invention is not limited to the specific embodiments disclosed herein, and all embodiments falling within the scope of the claims of the present invention are protected by the present invention.

Claims

1. A method for reducing the M value during sorghum processing, characterized in that, The value of M is the sum of the contents of sorghum glycosides and cyanide. The method includes at least one round of grain moistening operation unit, the grain moistening operation unit including:

1. Water treatment: Add water to the sorghum to moisten it; II. Oxygen-free treatment: The moistened sorghum is placed in an oxygen-free environment for oxygen-free treatment; In the method, the total duration of the oxygen isolation treatment is 24h to 54h, starting from the first oxygen isolation treatment.

2. The method according to claim 1, characterized in that, The water temperature in the water treatment process is 90℃~100℃.

3. The method according to claim 1, characterized in that, The grain moistening operation unit is executed three times.

4. The method according to claim 1, characterized in that, The oxygen-barrier treatment includes placing the moistened sorghum in an inert gas environment for oxygen-barrier treatment.

5. The method according to claim 1, characterized in that, The oxygen-barrier treatment includes: vacuuming the packaging container containing the moistened sorghum.

6. The method according to claim 1, characterized in that, The temperature conditions for the oxygen-barrier treatment are 30℃~70℃.

7. The method according to claim 6, characterized in that, The temperature conditions for the oxygen-free treatment are 40℃~50℃; Preferably, the temperature conditions for the oxygen-free treatment are 40℃~45℃.

8. The method according to claim 1, characterized in that, The oxygen isolation treatment lasts for 24 to 36 hours.

9. The method according to claim 3, characterized in that, The grain moistening operation unit is executed three times. The proportion of water added to the total mass of sorghum in each of the three grain moistening operation units is as follows: 30% to 38% for the first time, 10% to 14% for the second time, and 8% to 12% for the third time.

10. The method according to claim 3, characterized in that, The time interval between adjacent grain-moistening operation units is as follows: the first unit is 1.0h to 1.5h apart from the second unit, and the second unit is 4.5h to 5.5h apart from the third unit.

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