Evaluation method for the cooking state of fermented grains of Maotai-flavor liquor out of the steamer and its production application

Abstract

The invention provides an evaluation method for the cooking state of glutinous rice mash out of the steamer and production application thereof. By establishing a detection method for the gelatinization rate and the cracking rate of the glutinous rice mash out of the steamer, the changes in the gelatinization rate and the cracking rate of the glutinous rice mash out of the steamer during 9 cooking processes of the sauce-flavored liquor are measured, and a comprehensive evaluation standard is established to convert the cooking state of the glutinous rice mash out of the steamer into a quantifiable value. A standard value for each round of cooking is established to evaluate the cooking state of sorghum, thereby guiding the cooking time and cooking pressure of each round of the sauce-flavored liquor, facilitating timely adjustment of the cooking process, and ensuring that the liquor output in the next round is within a specified range.

Description

Technical Field

[0001] The invention relates to the technical field of Maotai-flavor liquor brewing, and in particular to an evaluation method for the cooking state of Maotai-flavor liquor mash out of a steamer and its production application. Background Art

[0002] The brewing process of Maotai-flavor liquor is complex and its style is unique. Its production process involves 9 steamings, 8 fermentations, 7 wine extractions, and then long-term storage and careful blending.

[0003] In each major round of Maotai-flavor liquor brewing, only two grains are added. Therefore, the degree of sorghum cooking has an important impact on the output of Maotai-flavor liquor in each round. If the sorghum is over-cooked in the early stage, too much wine will be produced in the previous round, resulting in less wine in the later rounds; if the sorghum is not cooked enough in the early stage, less wine will be produced in the previous round, and it will also cause more acid in the mash, affecting the output of the later rounds. As a relatively traditional brewing process, the cooking of sorghum in each round of Maotai-flavor liquor is estimated by experienced winemakers through sensory means such as hand pinching and chewing. However, this evaluation method is relatively subjective and varies from person to person. Therefore, this empirical evaluation method is prone to large deviations and is not conducive to guiding the cooking operation of Maotai-flavor liquor.

[0004] At present, there is little research in the industry on how to evaluate the cooking state of sorghum. The patent document with the application number CN201210431087.9 provides a method for evaluating the cooking quality of sorghum for brewing. It evaluates the cooking quality of sorghum through indicators such as the iodine blue value, gelatinization rate, gel consistency, water absorption rate, and swelling rate of sorghum, and combines production experience to evaluate the cooking quality of sorghum, and judges the difference in liquor yield according to the cooking quality. However, this method can only evaluate the quality of sorghum after cooking, is applicable to the determination of the cooking effect of different sorghum varieties, and is not applicable to determining the degree of sorghum cooking in brewing. The patent document with the application number CN202010323238.3 provides a method for evaluating the cooking performance of sorghum for brewing and its application. This method obtains a score value by adding the product of the fractional values of influencing factors such as the water absorption performance index of soaking grains, hardness index, thousand-grain weight, and crude protein content and their weight coefficients, and thus obtains the cooking performance grade of the sorghum to be evaluated; this method is applicable to evaluating the cooking quality of sorghum for brewing and predicting the appropriate steaming parameters for sorghum, but is not applicable to the degree of sorghum cooking, nor is it applicable to the multi-round cooking of Maotai-flavor liquor. The patent document with the application number CN201210431087.9 provides a model for evaluating the degree of grain cooking in the production process of Maotai-flavor liquor. This method establishes a corresponding relationship through the sensory data of the degree of grain cooking and the gelatinization rate data, and obtains an 8-group data model for evaluating the degree of cooking of grain and fermented grains. This technology can effectively provide an objective data standard for the steaming process of Maotai-flavor liquor brewing production, and at the same time guide the adjustment of production parameters. However, this technology only evaluates the process of the first and second rounds of cooking, and cannot effectively evaluate the 9-round cooking process of Maotai-flavor liquor, and its method for measuring the gelatinization rate is not applicable to the evaluation of the cooking of whole sorghum grains.

[0005] Therefore, establishing an evaluation method for the cooking state of the discharged fermented grains of Maotai-flavor liquor and applying it in the 9-round cooking process of Maotai-flavor liquor to guide the cooking time and cooking pressure of each round of Maotai-flavor liquor is a key technical problem that needs to be solved urgently by those skilled in the art. Summary of the Invention

[0006] The technical problem to be solved by the present invention is to establish an evaluation method for the cooking state of the discharged fermented grains of Maotai-flavor liquor in view of the lack of a systematic evaluation method for the cooking state of the discharged fermented grains of Maotai-flavor liquor in the prior art, and apply it in the 9-round cooking process of Maotai-flavor liquor to guide the cooking time and cooking pressure of each round of Maotai-flavor liquor.

[0007] The evaluation method for the cooking state of the discharged fermented grains of Maotai-flavor liquor of the present invention includes the following steps:

[0008] Step 1, establishment of the gelatinization rate method for the discharged fermented grains: The discharged fermented grains are treated with glucoamylase and then the glucose content is measured to obtain the gelatinization rate;

[0009] Step 2: Establishment of the method for the breakage rate of the steamed-out fermented grains: Take out the sample of the fermented grains, wash it, count the sorghum grains with breakage greater than 1 / 6 of the sorghum surface area and the sorghum grains with visible breakage to the naked eye respectively, and calculate the total breakage rate and the complete breakage rate;

[0010] Step 3: Establishment of the comprehensive evaluation method for the gelatinization rate and the breakage rate: After normalizing the three parameters of the gelatinization rate, the total breakage rate and the complete breakage rate, conduct a comprehensive evaluation calculation: Y = Y 糊化率 *X1 + Y 总破口率 *X2 + Y 完全破口率 *X3; where X1, X2, and X3 are the weights of the gelatinization rate, the total breakage rate, and the complete breakage rate respectively;

[0011] Step 4: According to the comprehensive evaluation calculation formula Y of the gelatinization rate, the total breakage rate, and the complete breakage rate, establish the range of the standard value Y of the steaming state of the steamed-out fermented grains for each round of Maotai-flavor Baijiu: For the first steaming (Xiasha), 8 ≤ Y ≤ 10; for the second steaming (Caosha), 19 ≤ Y ≤ 23; for the first distillation, 36 ≤ Y ≤ 40; for the second distillation, 59 ≤ Y ≤ 63; for the third distillation, 77 ≤ Y ≤ 81; for the fourth distillation, 86 ≤ Y ≤ 90; for the fifth distillation, 90 ≤ Y ≤ 94; for the sixth distillation, 91 ≤ Y ≤ 95; for the seventh distillation, 93 ≤ Y ≤ 97;

[0012] Step 5: According to the actual brewing production, comprehensively calculate the parameter values of the steamed-out fermented grains, compare them with the standard values, and evaluate the steaming state of the steamed-out fermented grains.

[0013] Further, after taking out the sample of the fermented grains in Step 2, soak and wash it several times with cold water, and then select and count the broken sorghum. The calculation methods for the total breakage rate and the complete breakage rate are: Total breakage rate = Number of sorghum grains with visible breakage to the naked eye / Total number of sorghum grains in the taken-out sample; Complete breakage rate = Number of sorghum grains with breakage greater than 1 / 6 of the sorghum surface area / Total number of sorghum grains in the taken-out sample.

[0014] Further, the sorghum grains with visible breakage to the naked eye in Step 2 refer to the cracks that can be seen with the naked eye as breakage.

[0015] Further, the weight X1 of the gelatinization rate in Step 3 is 40%, the weight X2 of the total breakage rate is 20%, and the weight X3 of the complete breakage rate is 40%.

[0016] Further, the preservation method of the steamed-out fermented grains after steaming in Step 1 is: Put the steamed-out fermented grains into a self-sealing bag and store them at 4°C in the refrigerator for standby.

[0017] Further, the glucoamylase method in Step 1 is as follows: Weigh several grams of the steamed grains and fermented grains sample, place it in 2 bottles, numbered A1 and A2 respectively. Take another bottle without the sample as the blank, numbered B. Add a certain amount of distilled water to each of these 3 bottles. Boil A1 for a period of time, and then quickly cool the A1 bottle to room temperature. Add glucoamylase solution to each of the 3 bottles of A1, A2, and B, adjust the pH of the test solution to between 4.0 and 4.2, keep it in a water bath for a period of time, then add hydrochloric acid to inactivate the enzyme in the 3 bottles. After cooling to room temperature, transfer it to a 100 ml volumetric flask, make up the volume to the scale, filter, and reserve for use.

[0018] Further, in the glucoamylase method, 50 mL of distilled water is added; 5 mL of glucoamylase solution (enzyme activity 100,000 U / g) with a mass ratio of 10% is added; the concentration of hydrochloric acid added is 1 mol / L, and the volume is 2 mL.

[0019] Further, the method for determining the glucose content in Step 1 is as follows: Take 10 mL of each of the three sample solutions of A1, A2, and B, place them in 3 bottles respectively, add iodine solution and sodium hydroxide solution respectively, then cover the stopper and let it stand in the dark for a period of time; after standing, add a certain amount of sulfuric acid solution to each of the above 3 bottles, titrate with sodium thiosulfate, when the color fades, add starch indicator, continue titrating until it becomes colorless and remains unchanged for 1 min, record the milliliters of sodium thiosulfate consumed by each bottle, gelatinization rate (%) = ((V0 - V2) / (V0 - V1)) × 100%; where: V0 is the volume of sodium thiosulfate consumed by titrating the blank B; V1 is the volume of sodium thiosulfate consumed by titrating the completely gelatinized sample A1; V2 is the volume of sodium thiosulfate consumed by titrating the sample A2.

[0020] Further, in the method for determining the glucose content in Step 1, 10 mL of 0.05 mol / L iodine solution, 18 mL of 0.1 mol / L sodium hydroxide solution, 2 mL of sulfuric acid solution with a volume ratio of 10%, 0.1 mol / L sodium thiosulfate solution, and 1 mL of starch indicator are added.

[0021] Further, the method for taking out the fermented grains sample in Step 2 is the quartering method, and the fermented grains samples are taken out from four directions of the steamed grains and fermented grains after being taken out of the steamer.

[0022] Further, since there are great differences in the quantities of the gelatinization rate, total breakage rate, and complete breakage rate in the same round, in order to eliminate the influence of dimension and order of magnitude, the normalization method for the 3 parameters of the gelatinization rate, total breakage rate, and complete breakage rate in Step 3 is as follows: In the formula, y i is the normalized value of the parameter index; x i is the test measured value of the parameter index; x max and x min are respectively the maximum and minimum values of the test measurement of the parameter index.

[0023] The production application of an evaluation method for the steaming state of the fermented grains taken out of the steamer in Maotai-flavor Baijiu is to comprehensively calculate the parameter values of the fermented grains taken out of the steamer to obtain the measured value, and compare it with the standard value, allowing a relative deviation of 2%. If the measured value is less than the standard value, it indicates that the steaming of the fermented grains in this round is insufficient, and the steaming time or pressure needs to be increased in a timely manner. If it is greater than the standard value, it indicates that the steaming in this round is excessive, and the steaming time or pressure needs to be shortened in a timely manner.

[0024] The beneficial effects of the present invention are as follows:

[0025] 1. A method for determining the gelatinization rate of the fermented grains taken out of the steamer is established. After directly soaking the sample and adding glucoamylase for enzymatic hydrolysis, it can better simulate how much gelatinized starch in the fermented grains can be utilized by microorganisms, so as to predict the liquor yield in the next round.

[0026] 2. A method for determining the breakage rate of the fermented grains taken out of the steamer is established. It can observe the steaming state of the sorghum from the appearance, and is applicable to the evaluation of the steaming state of sorghum in the brewing of Maotai-flavor Baijiu with whole sorghum grains.

[0027] 3. A comprehensive evaluation method for the fermented grains taken out of the steamer is established. By combining the gelatinization rate and the breakage rate, the steaming state of the fermented grains in each round is evaluated, which is convenient for timely mastering the steaming of the fermented grains in this round, enabling early prediction and timely adjustment of the steaming process to ensure that the liquor yield in the next round is within the specified range. Description of the Drawings

[0028] Figure 1 It is the clear state of the sorghum in the white porcelain bowl.

[0029] Figure 2 It is a schematic diagram of sorghum with a breakage greater than 1 / 6 of the sorghum surface area.

[0030] Figure 3 It is a schematic diagram of sorghum with visible breakage to the naked eye. Detailed Embodiments

[0031] The following combines examples to further describe in detail the specific embodiments of the present invention. The following examples are used to illustrate the present invention, but do not limit the protection scope of the present invention.

[0032] Example 1

[0033] 1. Track and determine the gelatinization rate and breakage rate of each round during the Maotai-flavor production process of a certain team in the winery from 2021 to 2022:

[0034] Establishment of the method for determining the gelatinization rate of the fermented grains taken out of the steamer:

[0035] ① Preservation method of the fermented grains taken out of the steamer after steaming: Put the fermented grains taken out of the steamer into a self-sealing bag and store them at 4°C in the refrigerator for later use.

[0036] ②Use the glucoamylase method, and the specific operation is as follows:

[0037] Weigh out 5.00 g of the steamed grains sample and place it in two 100 mL Erlenmeyer flasks, labeled A1 and A2 respectively. Take another 100 mL Erlenmeyer flask without the sample as a blank, labeled B, and add 50 mL of distilled water to each of these three flasks. Place A1 on an electric stove and boil it for 20 min (start timing after boiling), then quickly cool the A1 Erlenmeyer flask to room temperature. Add 5 mL of a 10% saccharifying solution (enzyme activity 100,000 U / g, and the prepared glucoamylase is first water-bathed in a 35 °C water bath for 20 minutes) to each of the three flasks A1, A2, and B. Adjust the test solution to a pH between 4.0 and 4.2 (about 3 - 4 drops), water-bath in a 60 °C water bath for 40 min, then add 2 mL of 1 mol / L hydrochloric acid to each of the three flasks to inactivate the enzyme. After cooling to room temperature, transfer to a 100 ml volumetric flask, make up to the mark, filter, and reserve.

[0038] ③Glucose determination

[0039] Take 10 mL each of the sample solutions of A1, A2, and B and place them in three 100 mL stoppered ground-glass Erlenmeyer flasks respectively. Add 10 mL of 0.05 mol / L iodine solution and 18 mL of 0.1 mol / L sodium hydroxide solution respectively, then stopper and let stand in the dark for 15 min. After standing, add 2 mL of 10% sulfuric acid to each of the above three Erlenmeyer flasks, titrate with 0.1 mol / L sodium thiosulfate until the color fades, add 1 mL of starch indicator (3 - 4 drops), and continue titrating until it becomes colorless and remains unchanged for 1 min. Record the milliliters of sodium thiosulfate consumed by each flask. Then the gelatinization rate (%) = ((V0 - V2) / (V0 - V1)) × 100.

[0040] Where: V0 is the volume of sodium thiosulfate consumed in titrating the blank B, in mL;

[0041] V1 is the volume of sodium thiosulfate consumed in titrating the completely gelatinized sample A1, in mL;

[0042] V2 is the volume of sodium thiosulfate consumed in titrating the sample A2, in mL.

[0043] Establishment of the method for the breakage rate of the steamed grains

[0044] ①Use the quartering method to take the grains samples from four directions of the steamed grains, pack them in sampling bags, and label them for standby.

[0045] ②Take out about 10 g of the grains from the sampling bag and put them into a white porcelain bowl, add cold water to soak and wash, wash several times until there is no turbidity in the soaked grains and the granular state of the sorghum can be clearly seen.

[0046] ③ Randomly take out more than 100 sorghum grains from the cleaned fermented grains and place them in another white porcelain bowl. Soak them completely with cold water, and then use tweezers to select the sorghum grains with a break greater than 1 / 6 of the sorghum surface area and place them on one side of the printing paper for standby. Then select the sorghum grains with visible breaks to the naked eye from the remaining sorghum and place them on the other side of the printing paper for standby.

[0047] ④ Count the number of sorghum grains with breaks greater than 1 / 6 of the sorghum surface area, the number of sorghum grains with visible breaks to the naked eye on the white paper, and the number of sorghum grains without breaks in the white porcelain bowl. Calculate the total breakage rate and complete breakage rate according to the following formulas.

[0048] Total breakage rate = the number of sorghum grains with visible breaks to the naked eye / the total number of sorghum grains in the taken-out sample.

[0049] Complete breakage rate = the number of sorghum grains with breaks greater than 1 / 6 of the sorghum surface area / the total number of sorghum grains in the taken-out sample.

[0050] Obtain the gelatinization rate and breakage rate of each round in the production process of the sauce-flavored Baijiu of this team:

[0051] Table 1 Cooking state parameters of a certain team during normal production from 2021 to 2022

[0052]

[0053] 2. Obtain the comprehensive evaluation value of the steamed-out fermented grains of this team according to the comprehensive evaluation calculation formula of the gelatinization rate, total breakage rate, and complete breakage rate of the steamed-out fermented grains.

[0054] Since there are significant differences in the quantities of the gelatinization rate, total breakage rate, and complete breakage rate in the same round, in order to eliminate the influence of dimension and order of magnitude, it is necessary to normalize the three parameters of the gelatinization rate, total breakage rate, and complete breakage rate. The larger the parameters of the gelatinization rate, total breakage rate, and complete breakage rate, the better the cooking degree of the fermented grains, which is a positive effect. Therefore, its calculation formula is:

[0055]

[0056] In the formula, y i is the normalized value of the parameter index; x i is the test measurement value of the parameter index; x max and x min are respectively the maximum and minimum values of the test measurement of the parameter index.

[0057] Score according to the production situation and experienced brewers. The weight of the gelatinization rate is 40%, the weight of the total breakage rate is 20%, and the weight of the complete breakage rate is 40%. Therefore, the comprehensive evaluation calculation formula of the gelatinization rate, total breakage rate, and complete breakage rate is:

[0058] Y=Y 糊化率 ×40+Y 总破口率 ×20+Y 完全破口率 ×40.

[0059] The comprehensive evaluation value of the team's steamed mash is obtained by calculation:

[0060] Table 2 Comprehensive evaluation value of the cooking status during normal production of a certain team in 2021-2022

[0061]

[0062] 3. The team compared the comprehensive evaluation value of the mash with the standard value and found that the evaluation value was lower than the standard value at the beginning of adding the sand, so they increased the steaming time and cooking pressure at the beginning of the adding of the sand.

[0063] Table 3 Comprehensive evaluation value of the cooking status of a certain team after each round of adjustment in 2021-2022

[0064]

[0065] After extending the steaming time and pressure during the sand-making period, it was found that the sand-making evaluation value was still lower than the standard value. Therefore, the team continued to extend the steaming time during the rough sand and first wine period. Through adjustments in the first three rounds of steaming, the cooking time reached the standard value level during the second wine period.

[0066] 4. Compare the wine output before and after the team adjusted the process.

[0067] Table 4 Comparison of wine output of a certain team before and after each round of adjustment in 2021-2022

[0068]

[0069] The results of the team's unadjusted process and adjusted process show that the unadjusted process produced less wine in the early stage and more wine in the later stage due to insufficient gelatinization in the early stage, and the most important 3-5 times of sauce wine produced less wine. Compared with the process before adjustment, its overall wine yield has also increased by 3.90%.

[0070] Example 2

[0071] The establishment of the method for determining the gelatinization rate of the glutinous rice grains out of the steamer and the establishment of the method for determining the crack rate of the glutinous rice grains out of the steamer are the same as those in Example 1.

[0072] 1. The gelatinization rate and cracking rate of each round of a certain team in the winery's sauce-flavor production process in 2021-2022 were tracked and measured as follows:

[0073] Table 5 Cooking state parameters of a certain team during normal production in 2021-2022

[0074]

[0075] 2. The comprehensive evaluation value of the team's glutinous rice mash out of the steamer is obtained according to the comprehensive evaluation calculation formula of the gelatinization rate, total crack rate and complete crack rate of the glutinous rice mash out of the steamer. The calculation method of the comprehensive evaluation value of the glutinous rice mash out of the steamer is the same as that of Example 1.

[0076] Table 6 Comprehensive evaluation value of cooking status during normal production of a certain team in 2021-2022

[0077]

[0078]

[0079] 3. The team compared the comprehensive evaluation value of the mash with the standard value and found that the evaluation value at the beginning of adding the sand was higher than the standard value. Therefore, the team began to shorten the steaming time and reduce the cooking pressure in the round of adding the sand.

[0080] Table 7 Comprehensive evaluation value of the cooking status of a certain team after each round of adjustment in 2021-2022

[0081]

[0082] After shortening the steaming time and reducing the cooking pressure during the sand-making period, it was found that the sand-making evaluation value was still higher than the standard value. Therefore, the team continued to shorten the steaming time during the rough sand and first wine period. Through adjustments in the first four rounds of steaming, the cooking reached the standard value level during the third wine period.

[0083] 4. Compare the wine output before and after the team adjusted the process.

[0084] Table 8 Comparison of wine output of a certain team before and after each round of adjustment in 2021-2022

[0085]

[0086] The results of the production of wine before and after the adjustment of the process show that the unadjusted process resulted in excessive production of wine in the early rounds and less production in the later rounds due to excessive cooking and gelatinization in the early stage. The most important 3-5 rounds of wine for sauce wine were concentrated in the 3rd round. Compared with the process before the adjustment, the overall wine production rate was also increased by 2.50%.

[0087] Comparative Example 1

[0088] Only the gelatinization rate is used to evaluate the cooking state of the mash out of the steamer, and the other steps are the same as in Example 1.

[0089] Table 9 Cooking state parameters of a certain team during normal production in 2021-2022

[0090]

[0091] The comprehensive evaluation calculation formula of gelatinization rate is: Y = Y gelatinization rate;

[0092] The comprehensive evaluation value of the team's mash out of the steamer is obtained based on the comprehensive evaluation calculation formula of the gelatinization rate of the mash out of the steamer.

[0093] Table 10 Comprehensive evaluation value of cooking status during normal production of a certain team in 2021-2022

[0094]

[0095] The team compared the comprehensive evaluation value of the mash with the standard value and found that the evaluation value at the beginning of adding the sand was much higher than the standard value. Therefore, the steaming time and pressure were greatly shortened in the beginning of adding the sand.

[0096] Table 11 Comprehensive evaluation value of the cooking status of a certain team after each round of adjustment in 2021-2022

[0097]

[0098] After shortening the steaming time and reducing the cooking pressure during the sand-making period, it was found that the evaluation value of the sand-making was still higher than the standard value. Therefore, the team continued to shorten the steaming time during the rough sand to the third wine period, trying to reach the standard value range. However, through adjustments in the first four rounds of steaming, the evaluation value began to be lower than the standard value because the gelatinization rate no longer changed in the later period.

[0099] Compare the wine output before and after the team adjusted the process.

[0100] Table 12 Comparison of wine output of a certain team before and after each round of adjustment in 2021-2022

[0101]

[0102] Through the unadjusted process and the wine output after the adjustment process, it can be seen that the unadjusted process produced less wine in the early stage and more wine in the later stage due to insufficient gelatinization in the early stage, and less wine was produced in the 3rd to 5th stage, which is the most important stage of sauce wine. The adjusted process further shortened the cooking gelatinization time and pressure, resulting in insufficient cooking of sorghum, increased acidity of mash, a significant reduction in wine output, and too much starch in the discarded mash, resulting in waste. Therefore, the evaluation based on gelatinization rate as a single indicator cannot be adopted.

[0103] Comparative Example 2

[0104] Redefine total breach rate and complete breach rate:

[0105] Total crack rate = number of sorghum grains with cracks larger than 0.1 cm in length / total number of sorghum grains taken out of the sample Complete crack rate = number of sorghum grains with cracks larger than 1 / 6 of the sorghum surface area / total number of sorghum grains taken out of the sample

[0106] The rest is the same as in Example 1.

[0107] 1. The gelatinization rate and cracking rate of each round of a certain team in the winery's sauce-flavor production process in 2021-2022 were tracked and measured as follows:

[0108] Table 13 Cooking state parameters of a certain team during normal production in 2021-2022

[0109]

[0110] 2. The comprehensive evaluation value of the team's mash out of the steamer is obtained based on the comprehensive evaluation calculation formula of the gelatinization rate, total rupture rate and complete rupture rate of the mash out of the steamer.

[0111] Table 14 Comprehensive evaluation value of cooking status during normal production of a certain team in 2021-2022

[0112]

[0113] 3. The team compared the comprehensive evaluation value of the mash with the standard value and found that the evaluation value was lower than the standard value at the beginning of adding the sand, so they increased the steaming time and cooking pressure at the beginning of the adding of the sand.

[0114] Table 15 Comprehensive evaluation value of the cooking status of a certain team after each round of adjustment in 2021-2022

[0115]

[0116] After extending the steaming time and pressure during the sand-making period, it was found that the sand-making evaluation value was still lower than the standard value, so the team continued to extend the steaming time during the rough sand to the third wine period. Through adjustments in the first five rounds of steaming, the steaming reached the standard value level during the fourth wine period.

[0117] 4. Compare the wine output before and after the team adjusted the process.

[0118] Table 16 Comparison of wine output of a certain team before and after each round of adjustment in 2021-2022

[0119]

[0120] Through the unadjusted process and the wine output after the adjustment process, it can be seen that the unadjusted process has insufficient gelatinization in the early stage, resulting in less wine in the early stage and more wine in the later stage, and less wine in the 3-5 rounds, which are the most important for sauce wine. After the adjustment, the sorghum was over-gelatinized, resulting in too much wine in the early rounds and less wine in the later rounds. Because of the redefinition of the complete break rate, the actual break rate is lower, which leads to deviations in production guidance and increases the time for steaming and gelatinization.

[0121] Comparative Example 3

[0122] Reset the weights of gelatinization rate, total breakage rate and complete breakage rate: set the weight of gelatinization rate to 45%, the weight of total breakage rate to 20%, the weight of complete breakage rate to 35%, and the rest is the same as Example 1.

[0123] 1. The gelatinization rate and cracking rate of each round of a certain team in the winery's sauce-flavor production process in 2021-2022 were tracked and measured as follows:

[0124] Table 17 Cooking state parameters during normal production of a certain team in 2021-2022

[0125]

[0126] 2. The comprehensive evaluation value of the team's mash out of the steamer is obtained based on the comprehensive evaluation calculation formula of the gelatinization rate, total rupture rate and complete rupture rate of the mash out of the steamer.

[0127] Table 18 Comprehensive evaluation value of cooking status during normal production of a certain team in 2021-2022

[0128]

[0129] 3. The team compared the comprehensive evaluation value of the mash with the standard value and found that the evaluation value was lower than the standard value at the beginning of adding the sand, so they increased the steaming time and cooking pressure at the beginning of the adding of the sand.

[0130] Table 19 Comprehensive evaluation value of the cooking status of a certain team after each round of adjustment in 2021-2022

[0131]

[0132] After extending the steaming time and pressure during the sand-making period, it was found that the sand-making evaluation value was still lower than the standard value. Therefore, the team continued to extend the steaming time on the rough sand. Through adjustments in the first two rounds of steaming, the steaming reached the standard value level during the first wine-making period.

[0133] 4. Compare the wine output before and after the team adjusted the process.

[0134] Table 20 Comparison of liquor output before and after each round of adjustment of a certain work team in 2021 - 2022

[0135]

[0136] From the liquor output of the unadjusted process and the process after adjustment of the work team, it can be seen that for the unadjusted process, due to insufficient cooking and gelatinization in the early stage, the liquor output was less in the early stage and more in the later stage. Moreover, the liquor output of the most important 3 - 5 times of liquor production of sauce wine was less. After adjusting the process, due to the increased cooking time, the liquor yield increased by 0.70% compared with the unadjusted process. However, its liquor yield was less than 51.10% in Example 1 because the weight was changed, resulting in a relatively high evaluation value, which led to insufficient adjustment of the cooking time in the production process and the liquor yield not reaching the maximum value. Therefore, the weight setting is unreasonable.

[0137] Those of ordinary skill in the art should understand that: the discussion of any of the above embodiments is merely exemplary and is not intended to imply that the scope of the present disclosure (including the claims) is limited to these examples; under the concept of the present disclosure, the technical features in the above embodiments or different embodiments can also be combined, and the steps can be implemented in any order. There are many other variations in different aspects of one or more embodiments of the present application as described above, and they are not provided in detail for the sake of brevity.

[0138] One or more embodiments of the present application are intended to cover all such substitutions, modifications, and variations that fall within the broad scope of the appended claims. Therefore, any omissions, modifications, equivalent substitutions, improvements, etc. made within the spirit and principles of one or more embodiments of the present application shall be included within the protection scope of the present disclosure.

Claims

1. A method for evaluating the cooking state of fermented grains of Maotai-flavor liquor out of the steamer, characterized in that: The following steps are involved: Step 1, establishing a method for determining the gelatinization rate of the mash out of the steamer: treating the mash out of the steamer with a saccharifying enzyme method and then determining the glucose content to obtain the gelatinization rate; Step 2, establishing a method for the crack rate of steamed mash: taking out a sample of mash, washing it, counting the sorghum grains with cracks larger than 1 / 6 of the surface area of sorghum and the sorghum grains with cracks visible to the naked eye, and calculating the complete crack rate and the total crack rate; after taking out the mash sample in step 2, soaking and washing it in cold water for several times, and then selecting and counting the broken sorghum, the calculation method of the total crack rate and the complete crack rate is: total crack rate = number of sorghum grains with cracks visible to the naked eye / total number of sorghum grains in the sample; complete crack rate = number of sorghum grains with cracks larger than 1 / 6 of the surface area of sorghum / total number of sorghum grains in the sample; Step 3, establish a comprehensive evaluation method for gelatinization rate and breakage rate: After normalizing the three parameters of gelatinization rate, total breakage rate, and complete breakage rate, perform comprehensive evaluation and calculation: Y = Y 糊化率 *X1 + Y 总破口率 *X2 + Y 完全破口率 *X3; where X1, X2, and X3 are the weights of gelatinization rate, total breakage rate, and complete breakage rate respectively; Step 4: According to the comprehensive evaluation calculation formula Y of gelatinization rate, total crack rate and complete crack rate, the range of the standard value Y' of the cooking state of each round of Maotai-flavor liquor is established: Xiasha, 8≤Y'≤10; Caosha, 19≤Y'≤23; 1st liquor, 36≤Y'≤40; 2nd liquor, 59≤Y'≤63; 3rd liquor, 77≤Y'≤81; 4th liquor, 86≤Y'≤90; 5th liquor, 90≤Y'≤94; 6th liquor, 91≤Y'≤95; 7th liquor, 93≤Y'≤97; Step 5: According to the actual brewing production, the parameter values of the mash coming out of the steamer are comprehensively calculated and compared with the standard values to evaluate the cooking state of the mash coming out of the steamer.

2. The method for evaluating the cooking state of the fermented grains of Maotai-flavor liquor out of the steamer according to claim 1, characterized in that: In the step 3, the weight X1 of the gelatinization rate is 40%, the weight of the total breakage rate X2 is 20%, and the weight of the complete breakage rate X3 is 40%.

3. The method for evaluating the cooking state of the fermented grains of Maotai-flavor liquor out of the steamer according to claim 1 or 2, characterized in that: The saccharifying enzyme method in step 1 is as follows: weigh several grams of the steamed mash sample and place them in two sample bottles, numbered A1 and A2 respectively, and take another bottle without adding the sample as a blank, numbered B, add a certain amount of distilled water to each of the three bottles, boil A1 for a period of time, and then quickly cool it to room temperature, add saccharifying enzyme solution to each of the three bottles, adjust the pH of the test solution to between 4.0 and 4.2, water bath for a period of time, and then add hydrochloric acid to the three bottles to inactivate the enzyme, cool to room temperature, transfer to a volumetric flask, dilute to the scale, filter, and set aside.

4. The method for evaluating the cooking state of the fermented grains of Maotai-flavor liquor out of the steamer as claimed in claim 3, characterized in that: In the saccharification enzyme method, 50 mL of distilled water is added; 5 mL of saccharification liquid with a mass ratio of 10% is added; and hydrochloric acid is added with a concentration of 1 mol / L and a volume of 2 mL.

5. The method for evaluating the cooking state of the fermented grains of Maotai-flavor liquor out of the steamer as claimed in claim 3, characterized in that: In the step 1, the method for determining the glucose content is as follows: 10 mL is drawn from each of the two sample solutions and the blank solution, and the solutions are placed in three bottles respectively, iodine solution and sodium hydroxide solution are added, and then the bottles are covered and placed in a dark place for a period of time; a certain amount of sulfuric acid solution is added to each of the three bottles, and sodium thiosulfate is titrated until the color becomes lighter, starch indicator is added, and titration is continued until the solution is colorless and remains unchanged for 1 minute, and the volume of sodium thiosulfate consumed in each bottle is recorded, and the gelatinization rate (%) = ((V0-V2) / (V0-V1))×100%; wherein: V0 is the volume of sodium thiosulfate consumed in the titration of blank B; V1 is the volume of sodium thiosulfate consumed in the titration of completely gelatinized sample A1; and V2 is the volume of sodium thiosulfate consumed in the titration of sample A2.

6. The method for evaluating the cooking state of the fermented grains of Maotai-flavor liquor out of the steamer as claimed in claim 5, characterized in that: In the glucose content determination method, 10 mL of 0.05 mol / L iodine solution, 18 mL of 0.1 mol / L sodium hydroxide solution, 0.1 mol / L sodium thiosulfate solution, 2 mL of 10% sulfuric acid solution by volume, and 1 mL of starch indicator are added.

7. The method for evaluating the cooking state of the fermented grains of Maotai-flavor liquor out of the steamer according to claim 1 or 2, characterized in that: The method for taking out the mash samples in step 2 is the quartering method, and the mash samples are taken out from four directions of the mash out of the steamer.

8. The method for evaluating the cooking state of the fermented grains of Maotai-flavor liquor out of the steamer as claimed in claim 1 or 2, characterized in that: The normalization method for the three parameters of gelatinization rate, total breakage rate, and complete breakage rate in step three is as follows: , where y i is the normalized value of the parameter index; x i is the test-determined value of the parameter index; x max , x min are the maximum and minimum values determined by the test of the parameter index, respectively.

9. Production and application of the method for evaluating the cooking state of the fermented grains of Maotai-flavor liquor out of the steamer as claimed in any one of claims 1 to 8, characterized in that: In the production application, the parameter values of the steamed mash are comprehensively calculated to obtain the measured values, and compared with the standard values, with a relative deviation of 2% allowed; if the measured value is less than the standard value, it means that the mash of this round is not cooked enough, and the cooking time or cooking pressure needs to be increased in time; if it is greater than the standard value, it means that the mash of this round is over-cooked, and the cooking time or cooking pressure needs to be shortened in time.

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