Quality evaluation method and application of clear steaming rice husk for brewing wine

Abstract

The application discloses a quality evaluation method and application of steamed rice husk for brewing wine, and the steps comprise the following steps: 1, constructing a quality evaluation index system of the steamed rice husk for brewing wine, comprising: primary indexes and secondary indexes, wherein the primary indexes comprise physical indexes A1, sensory indexes A2 and chemical indexes A3; the secondary indexes comprise 20-mesh undersize, bulk density, inclusions, bran-bone force change rate, color, odor, hand feeling, pectin, poly-pentasaccharide and rice husk furfural content; 2, according to the rating score of each single index and the corresponding weight, the quality comprehensive evaluation of the steamed rice husk is obtained. The application provides a method basis and an operation guide for scientific evaluation of the quality of the steamed rice husk, can realize comprehensive evaluation of the quality of the rice husk under different steaming process conditions, and provides technical support for optimizing the steaming process conditions of the rice husk.

Description

TECHNICAL FIELD

[0001] The present application belongs to the field of quality evaluation, and particularly relates to a quality evaluation method of steamed rice hulls for brewing. BACKGROUND

[0002] Rice hulls, as an indispensable solid filler and bulking agent in liquor brewing, have good bulking, air permeability and water absorption. Therefore, they are indispensable auxiliary materials in brewing various types of liquor and play an important role in the liquor brewing process. They not only provide a loose space for the metabolic succession of microbial communities in the fermentation of fermented grains, but also provide a porous mass transfer space for the distillation of volatile components in the fermented grains. Since rice hulls contain a large amount of polyhydric pentoses and pectin, they will generate furfural and methanol in production. Therefore, they need to be steamed before use to volatilize the rotten smell and straw smell in the rice hulls. In actual production, the quality control of rice hulls completely depends on the touch and smell of the on-site operators. This method of relying on experience has strong subjectivity and lacks theoretical basis.

[0003] With the increase of production demand, the amount of brewing auxiliary materials increases, and the volume of rice hulls for steaming also increases. The corresponding steaming time according to the traditional experience method cannot meet the quality requirements, and the instability of the steam pressure in the steaming process will also affect the quality level of the final product. SUMMARY

[0004] The present application is to solve the above-mentioned problems existing in the prior art, and provides a quality evaluation method of steamed rice hulls for brewing and application. The quality level of the steamed rice hulls under different process conditions can be accurately given, thereby providing technical support for the steaming process of rice hulls.

[0005] In order to achieve the above-mentioned purpose, the present application adopts the following technical scheme:

[0006] The quality evaluation method of steamed rice hulls for brewing has the following steps:

[0007] Step 1, a quality evaluation index system of steamed rice hulls for brewing is constructed, including: primary indexes and secondary indexes; the primary indexes include: rice hull physical index A1, rice hull sensory index A2 and rice hull chemical index A3;

[0008] Step 2, the secondary indexes of the rice hull physical index A1 in the steaming process include: 20-mesh undersize x1, bulk density x2, inclusions x3 and furcula force change rate x4;

[0009] Step 3, the secondary indexes of the rice hull sensory index A2 in the steaming process include: hand feeling y1, color y2 and odor y3;

[0010] Let the sensory index of rice husk under a certain steaming process condition A2=(y1, y2, y3), wherein y1 represents the hand feeling under a certain steaming process condition, y2 represents the color under a certain steaming process condition, and y3 represents the smell under a certain steaming process condition;

[0011] Let the grade of the sensory index of rice husk A2 be h∈{1, 2, …, H}, if h=1, it represents the lowest grade, if h=H, it represents the highest grade; the hand feeling grade is h1∈{1, 2, …, H}1, the color grade is h2∈{1, 2, …, H}, and the smell grade is h3∈{1, 2, …, H};

[0012] Step 4, let the secondary index of the chemical index of rice husk in the steaming process A3 include pectin content z1, polyvinyl sugar content z2, and furfural content z3;

[0013] Step 5: processing based on AHP hierarchical analysis method:

[0014] Step 5.1: the secondary index is respectively marked as I evaluation indexes, and the index judgment matrix U is constructed by using formula (8):

[0015] U=[U ij ], i=1, 2, 3…I, j=1, 2, 3…I (8)

[0016] In formula (8), U ij is the importance degree score between the i-th secondary index U i and the j-th secondary index U j , and U ij =1 / U ji , when i=j, let U ij =1; I represents the total number of secondary indexes, and I=10;

[0017] Step 5.2: the weight M i of the i-th secondary index is calculated by using formula (9):

[0018]

[0019] Step 5.3: the weight M i of the i-th secondary index is standardized to obtain the relative weight k i of the i-th secondary index;

[0020] Step 5.4: the consistency of the judgment matrix U is verified:

[0021] The consistency index is calculated, and the average random consistency index RI corresponding to the order I is obtained by querying the RI order standard value table according to the order of the judgment matrix, so as to calculate the random consistency ratio of the judgment matrix U

[0022] When CR≤δ, it indicates that the judgment matrix U passes the consistency test, and step 6 is performed; otherwise, U does not pass the one-time test, and step 5.1 is returned to rebuild the judgment matrix U; δ represents a threshold value;

[0023] Step 6: the comprehensive score T of the current batch of rice husks is obtained by using formula (10):

[0024]

[0025] In formula (10), x i represents the i-th secondary index in the physical index A1 of the rice husk; y i represents the i-th secondary index in the sensory index A2 of the rice husk; z1 to z3 represent the i-th secondary index in the chemical index A3 of the rice husk;

[0026] Step 7: if T≥τ, it indicates that the current batch of rice husks after steaming is a qualified product, otherwise it is a defective product, wherein τ represents a score threshold.

[0027] The quality evaluation method of the steamed rice husk for brewing wine has the characteristics that the step 2 comprises the following steps:

[0028] Step 2.1, the 20-mesh undersize x1 of the current batch of rice husks is measured by using a 20-mesh circular sample screen, so as to calculate the 20-mesh undersize x1 of the current batch of rice husks by using formula (1):

[0029]

[0030] In formula (1), M n represents the mass of the rice husk sample of the n-th sampling passing through the 20-mesh circular sample screen, M' n represents the mass of the n-th sampling of the rice husk sample; N represents the total number of samplings;

[0031] Step 2.2, the bulk density x2 of the current batch of rice husks is measured by using a measuring cylinder, so as to calculate the bulk density x2 of the current batch of rice husks by using formula (2):

[0032]

[0033] In formula (2), M”1 represents the mass of the rice husk loaded into the measuring cylinder, and V1 represents the volume of the rice husk loaded into the measuring cylinder;

[0034] Step 2.3, the inclusions x3 of the current batch of rice husks are calculated by using formula (3):

[0035]

[0036] In formula (3), R n represents the inclusion in the rice hull sample of the n-th sampling, M n represents the mass of the rice hull sample of the n-th sampling;

[0037] Step 2.4, the change rate x4 of the bran-bone strength of the current batch of rice hulls is measured by using a measuring cylinder, so as to calculate the change rate x4 of the bran-bone strength of the current batch of rice hulls by using formula (4):

[0038]

[0039] In formula (4), v0 represents the deformation amount of the current batch of rice hulls under a certain weight before being boiled, and v2 represents the deformation amount of the current batch of rice hulls under the same weight after being boiled.

[0040] The step 4 comprises the following steps:

[0041] Step 4.1, the pectin content of the current batch of rice hulls is measured by using a UV spectrophotometer, so as to calculate the change rate z1 of the pectin content of the current batch of rice hulls by using formula (5):

[0042]

[0043] In formula (5), A0 represents the absorbance of the current batch of rice hulls at a certain wavelength before being boiled, A1 represents the absorbance of the current batch of rice hulls at the same wavelength after being boiled, and λ represents the absorbance constant of galacturonic acid of different concentrations at the same wavelength;

[0044] Step 4.2, the poly-pentose content of the current batch of rice hulls is measured by using a titration method, so as to calculate the change rate z2 of the poly-pentose content of the current batch of rice hulls by using formula (6):

[0045]

[0046] In formula (5), W0 represents the volume of sodium thiosulfate consumed in a blank test, W1 represents the volume of sodium thiosulfate consumed by the rice hull sample taken for the poly-pentose content measurement before being boiled, W2 represents the volume of sodium thiosulfate consumed by the rice hull sample taken for the poly-pentose content measurement after being boiled, W3 represents the distillate volume, W4 represents the distillate volume for detection in W3, N represents the concentration of sodium thiosulfate for titration, M represents the weight of the rice hull sample taken for the poly-pentose content measurement in the current batch of rice hulls, and Δ represents the constant of the conversion of poly-pentose to furfural in titration;

[0047] Step 4.3, the furfural content of the current batch of rice hulls is measured by using a headspace solid-phase microextraction method, so as to calculate the change rate z3 of the furfural content of the current batch of rice hulls by using formula (7):

[0048]

[0049] In formula (7), S0 represents a peak area of the furfural content in the rice hull sample taken before the steaming for furfural content measurement, and S1 represents a peak area of the furfural content in the rice hull sample taken after the steaming for furfural content measurement.

[0050] The electronic device comprises a memory and a processor, and the memory is configured to store a program supporting the processor to execute the quality evaluation method, and the processor is configured to execute the program stored in the memory.

[0051] The computer readable storage medium stores a computer program, and when the computer program is executed by a processor, the steps of the quality evaluation method are executed.

[0052] Compared with the prior art, the quality evaluation method for the steamed rice hull for brewing has the following beneficial effects:

[0053] 1. The quality evaluation method for the steamed rice hull for brewing can quantitatively analyze the quality of the steamed rice hull, overcome the subjectivity of the rice hull quality evaluation, and thus can evaluate the calculated quantitative value of the rice hull quality in the process exploration stage, select the process most suitable for the actual production, reduce the blindness of the process exploration, and improve the work efficiency.

[0054] 2. The quality of the rice hull is comprehensively evaluated by using physical indexes, chemical indexes and sensory indexes, and ten indexes are combined in depth, so that the evaluation result is more comprehensive and specific. DETAILED DESCRIPTION

[0055] In this embodiment, the quality evaluation method for the steamed rice hull for brewing provides a method basis and an operation guide for the scientific evaluation of the quality of the steamed rice hull, can realize the comprehensive evaluation of the quality of the rice hull under different steaming process conditions, and provides technical support for optimizing the steaming process conditions of the rice hull. Specifically, the method comprises the following steps:

[0056] Step 1, constructing a quality evaluation index system for the steamed rice hull for brewing, comprising: primary indexes and secondary indexes; the primary indexes comprise: a rice hull physical index A1, a rice hull sensory index A2 and a rice hull chemical index A3;

[0057] Step 2, the secondary indexes of the rice hull physical index A1 in the steaming process comprise: 20-mesh undersize x1, bulk density x2, inclusions x3, and furrow bone force change rate x4.

[0058] Step 2.1, the undersize of 20 mesh of the current batch of rice hulls x1 is measured by using a 20 mesh round sample sieve, so as to calculate the undersize of 20 mesh of the current batch of rice hulls x1 by using formula (1):

[0059]

[0060] In formula (1), M n represents the mass of the rice hull sample of the nth sampling passing through the 20 mesh round sample sieve in the current batch of rice hulls, M' n represents the mass of the rice hull sample of the nth sampling; N represents the total number of samplings;

[0061] Step 2.2, the bulk density x2 of the current batch of rice hulls is measured by using a measuring cylinder, so as to calculate the bulk density x2 of the current batch of rice hulls by using formula (2):

[0062]

[0063] In formula (2), M"1 represents the mass of the rice hulls loaded into the measuring cylinder, and V1 represents the volume of the rice hulls loaded into the measuring cylinder;

[0064] Step 2.3, the inclusions x3 of the current batch of rice hulls is calculated by using formula (3):

[0065]

[0066] In formula (3), R n represents the inclusions in the rice hull sample of the nth sampling, M' n represents the mass of the rice hull sample of the nth sampling;

[0067] Step 2.4, the change rate of the rice hull bone strength x4 of the current batch of rice hulls is measured by using a measuring cylinder, so as to calculate the change rate of the rice hull bone strength x4 of the current batch of rice hulls by using formula (4):

[0068]

[0069] In formula (4), v0 represents the deformation amount of the current batch of rice hulls under a certain weight of weight before steaming, and v2 represents the deformation amount of the current batch of rice hulls under the same weight of weight after steaming;

[0070] The determination of the rice hull bone strength is to take the rice hulls into a 1000 mL measuring cylinder, put in a 2 kg weight, then take out, and record the deformation amount of the rice hulls after the weight is removed, which is the rice hull bone strength.

[0071] Step 3, the secondary indicators of the sensory indicators A2 of the rice hulls in the steaming process include: hand feeling y1, color y2, and odor y3;

[0072] Let the sensory index A2 of the rice hull under a certain steaming process condition be (y1, y2, y3), wherein y1 represents the hand feeling under a certain steaming process condition, y2 represents the color under a certain steaming process condition, and y3 represents the smell under a certain steaming process condition;

[0073] Let the grade of the sensory index A2 of the rice hull be h∈{1, 2, …, H}, wherein if h=1, it represents the lowest grade, and if h=H, it represents the highest grade; the hand feeling grade is h1∈{1, 2, …, H}1, the color grade is h2∈{1, 2, …, H}, and the smell grade is h3∈{1, 2, …, H}; the evaluation standard of the sensory index of the rice hull is shown in Table 1:

[0074] Table 1

[0075] Grade First class (≥ 8) Second class (< 8, ≥ 6) Third class (< 6) Hand feel Dry, good bran strength Dry, better bran strength Moist, poor bran strength Color Bright yellow Yellow Dark yellow Odor No bran odor, no dirt odor, slight grain odor No bran odor, no dirt odor, slight grain odor Heavy bran odor, slight dirt odor

[0076] In step 4, the secondary index of the chemical index A3 of the rice hull in the steaming process includes the pectin content z1, the poly-pentose content z2, and the furfural content z3.

[0077] In step 4.1, the pectin content of the current batch of rice hull is measured by using an ultraviolet spectrophotometer, so as to calculate the pectin content change rate z1 of the current batch of rice hull by using formula (5):

[0078]

[0079] In formula (5), A0 represents the absorbance of the current batch of rice hull before steaming at a certain wavelength, A1 represents the absorbance of the current batch of rice hull after steaming at the same wavelength, and λ represents the absorbance constant of galacturonic acid with different concentrations at the same wavelength.

[0080] Pectin assay method: about 1 g of dried chaff was heated under reflux for 20 minutes at 90°C in 100 mL of an acidic alcoholic solution having a hydrogen ion concentration of 0.01 mol / L and an ethanol concentration of 80% by volume, centrifuged and washed three times with distilled water to remove soluble sugars and pigments from the tobacco dust. The residue was then transferred to a conical flask using 60 mL of a buffer solution having a pH of 4.0 (prepared from sodium citrate-citric acid), 20 mg of pectinase was added, the mixture was shaken at 55°C for 2 hours, then immediately placed in boiling water for 10 minutes (to inactivate the enzyme), filtered and washed three times with hot water. The filtrate and washings were combined, cooled to room temperature and made up to 250 mL with distilled water to give a sample solution. A 5 mL sample of the sample solution was diluted to 50 mL. A 1 mL aliquot of the diluted sample was mixed with 5 mL of a 0.477 g / L solution of sodium tetraborate / sulfuric acid, shaken to mix, and then placed in a boiling water bath for 8 minutes. After cooling in an ice water bath, 100 μL of a 0.15% (w / v) solution of m-hydroxybenzidene was added, the mixture was shaken to mix, and the absorbance was measured at 525 nm using distilled water as a blank.

[0081] Step 4.2, the current batch of rice hulls was measured for polyol content using a titration method, and the rate of change z2 of the polyol content of the current batch of rice hulls was calculated using equation (6):

[0082]

[0083] In equation (5), W0 represents the volume of sodium thiosulfate used in a blank test, W1 represents the volume of sodium thiosulfate used in the sample of rice hulls taken before steaming for the polyol content measurement, W2 represents the volume of sodium thiosulfate used in the sample of rice hulls taken after steaming for the polyol content measurement, W3 represents the volume of distillate, W4 represents the volume of the portion of the distillate used for the test, N represents the concentration of the sodium thiosulfate used for titration, M represents the weight of the sample of rice hulls taken from the current batch of rice hulls for the polyol content measurement, and Δ represents the constant for the conversion of polyol to furfural during titration.

[0084] The method for measuring the polyhydric sugar is as follows: about 2 g of dry chaff is put into a 500 mL distillation flask, 370 mL of 12% hydrochloric acid and 5 g of salt (to increase the boiling point) are added, and then the flask is heated on an electric heating mantle, the distillation rate is 30 mL of distillate per 10 min, and the total amount of distillate is about 300 mL. The distillation is checked with an aniline acetate test paper, and when the paper shows red, it indicates that furfural exists, and the distillation should be continued until the paper shows no red. The distillate is adjusted to 500 mL with 12% hydrochloric acid. In two iodine bottles with ground stoppers, 10 mL of 0.1 N sodium bromide-sodium bromate solution is added respectively, and 10 mL of the distillate of furfural is added respectively, and they are placed at room temperature for 30 min, and then 2 mL of 10% potassium iodide solution is added respectively, and the free iodine is titrated with 0.1 N sodium thiosulfate solution until the color is yellow, and then a few drops of 1% starch solution are added, and the titration is continued until the color is colorless.

[0085] Step 4.3, the furfural content of the current batch of rice hulls is measured by using headspace solid phase microextraction, so as to calculate the furfural content change rate z3 of the current batch of rice hulls by using formula (7):

[0086]

[0087] In formula (7), S0 represents the peak area of the furfural content in the sampled rice hull sample for furfural content measurement before the steaming, and S1 represents the peak area of the furfural content in the sampled rice hull sample for furfural content measurement after the steaming;

[0088] Step 5: processing according to the AHP hierarchical analysis method:

[0089] Step 5.1: the secondary indexes are marked as I=10 evaluation indexes, so as to construct the index judgment matrix U by using formula (8):

[0090] U=[U ij ], i=1, 2, 3…I, j=1, 2, 3…I (8)

[0091] In formula (8), U ij is the importance degree score between the i-th secondary index U i and the j-th secondary index U j , and U ij =1 / U ji , when i=j, let U ij =1; I represents the total number of secondary indexes;

[0092] Step 5.2: the weight M i of the i-th secondary index is calculated by using formula (9):

[0093]

[0094] Step 5.3: weight M of the i-th secondary index i Step 5.2: standardization to obtain the relative weight k of the i-th secondary index i ;

[0095] Step 5.4: checking the consistency of the judgment matrix U:

[0096] Step 5.5: calculating the consistency index CR Step 5.6: according to the order I of the judgment matrix, querying the RI order standard value table to obtain the average random consistency index RI corresponding to I, and then calculating the random consistency ratio CR of the judgment matrix U

[0097] When CR≤δ, it means that the judgment matrix U passes the consistency check, and step 6 is executed; otherwise, U does not pass the one-time check, and returns to step 5.1 to rebuild the judgment matrix U; δ represents the threshold value;

[0098] The judgment matrix for rice hull evaluation is shown in Table 2:

[0099] Table 2

[0100] Index 20 mesh undersize Bulk density Inclusions Bran strength Hand feel Color Odor Pectin Poly-pentose Furfural 20 mesh undersize 1 1 1 1 / 3 1 / 3 1 / 5 1 / 9 1 / 5 1 / 5 1 / 5 Bulk density 1 1 1 1 / 3 1 / 3 1 / 5 1 / 9 1 / 5 1 / 5 1 / 5 Inclusions 1 1 1 1 / 3 1 / 3 1 / 5 1 / 9 1 / 5 1 / 5 1 / 5 Bran strength 3 3 3 1 1 1 / 3 1 / 5 1 / 3 1 / 3 1 / 3 Hand feel 3 3 3 1 1 1 / 3 1 / 5 1 / 3 1 / 3 1 / 3 Color 5 5 5 3 3 1 1 / 3 1 1 1 Odor 9 9 9 5 5 3 1 5 5 5 Pectin 5 5 5 3 3 1 1 / 5 1 1 1 Poly-pentose 5 5 5 3 3 1 1 / 5 1 1 1 Furfural 5 5 5 3 3 1 1 / 5 1 1 1

[0101] Step 6: using formula (10) to obtain the comprehensive score T of the current batch of rice hulls:

[0102]

[0103] In formula (10), x i represents the i-th secondary index in the physical index A1 of the rice hull; y i represents the i-th secondary index in the sensory index A2 of the rice hull; z1 to z3 represent the i-th secondary index in the chemical index A3 of the rice hull;

[0104] The weight calculation result of the analytic hierarchy process (sum-product method) shows that the weight of the 20-mesh undersize is 2.366%, the weight of the bulk density is 2.366%, the weight of the inclusions is 2.366%, the weight of the bran bone force is 5.496%, the weight of the hand feeling is 5.496%, the weight of the color is 12.329%, the weight of the odor is 34.095%, the weight of the pectin is 11.829%, the weight of the polyvalent sugar is 11.829%, and the weight of the furfural is 11.829%.

[0105] Step 7: if T≥τ, it means that the current batch of rice hulls after steaming is a qualified product, otherwise it is a defective product, where τ represents the score threshold.

[0106] In this embodiment, an electronic device includes a memory for storing a program supporting a processor to execute the above method, and the processor configured to execute the program stored in the memory.

[0107] In this embodiment, a computer readable storage medium has a computer program stored thereon, and the computer program is run by a processor to perform the steps of the above method.

Claims

1. A method for evaluating the quality of steamed rice husks used in brewing, characterized in that, Includes the following steps: Step 1: Construct a quality evaluation index system for steamed rice husks used in brewing, including: primary indexes and secondary indexes; the primary indexes include: rice husk physical index A1, rice husk sensory index A2, and rice husk chemical index A3. Step 2, make the secondary indicators of the physical index A1 of rice husk in the steaming process include: 20-mesh sieve material x1, bulk density x2, impurities x3, and husk strength change rate x4; Step 2.1: Measure the 20-mesh sieve pass-through material x1 of the current batch of rice husks using a 20-mesh circular sieve, and then calculate x1 of the 20-mesh sieve pass-through material of the current batch of rice husks using equation (1): (1) In equation (1), M n M' represents the mass of the nth sample of rice husks from the current batch that passes through a 20-mesh circular sieve. n This represents the mass of the rice husk sample taken in the nth sampling; N represents the total number of samplings. Step 2.2: Measure the bulk density x2 of the current batch of rice husks using a graduated cylinder, and then calculate the bulk density x2 of the current batch of rice husks using equation (2): (2) In equation (2), 1 represents the mass of rice husks loaded into the graduated cylinder, and V1 represents the volume of rice husks loaded into the graduated cylinder; Step 2.3, use equation (3) to calculate the impurities x3 in the current batch of rice husks: (3) In equation (3), R n M' represents the mass of inclusions in the rice husk sample taken in the nth sampling. n This represents the mass of the rice husk sample taken in the nth sampling. Step 2.4: Measure the change rate x4 of the bran-bone strength of the current batch of rice husks using a graduated cylinder, and then calculate the change rate x4 of the bran-bone strength of the current batch of rice husks using equation (4): (4) In equation (4), v0 represents the deformation of the current batch of rice husks under a certain weight before steaming, and v2 represents the deformation of the current batch of rice husks under the same weight after steaming. Step 3, make the secondary indicators of the sensory index A2 of rice husk in the steaming process include: feel y1, color y2, and odor y3; Sensory indicators of rice husks under a certain steaming process condition ,in, This describes the feel of the food under a specific steaming process. This indicates the color under a specific steaming process. Indicates the odor under a specific steaming process; Let the sensory index A2 of rice husk be denoted as ,like If , it indicates the lowest level. If it is , then it represents the highest level; the feel level is recorded as h1.

1. The color grade is denoted as h2. The odor level is recorded as h3 ; Step 4, make the secondary indicators of the rice husk chemical index A3 in the steaming process include: pectin content change rate z1, pentosan content change rate z2, and furfural content change rate z3. Step 4.1: Measure the pectin content of the current batch of rice husks using a UV spectrophotometer, and then calculate the rate of change of pectin content z1 of the current batch of rice husks using equation (5): (5) In formula (5), A0 represents the absorbance of the current batch of rice husks before steaming at a certain wavelength, A1 represents the absorbance of the current batch of rice husks after steaming at the same wavelength, and λ represents the absorbance constant of different concentrations of galacturonic acid at the same wavelength. Step 4.2: The pentosan content of the current batch of rice husks is measured by titration, and the change rate z2 of the pentosan content of the current batch of rice husks is calculated using equation (6): (6) In formula (5), W0 represents the volume of sodium thiosulfate consumed in the blank test, W1 represents the volume of sodium thiosulfate consumed in the rice husk sample taken before steaming for the pentosan content measurement, W2 represents the volume of sodium thiosulfate consumed in the rice husk sample taken after steaming for the pentosan content measurement, W3 represents the volume of distillate before steaming for the pentosan content measurement, and W4 represents the volume of distillate after steaming for the pentosan content measurement. This represents the volume of distillate used for detection in W3. M1 represents the volume of the distillate used for detection in W4; M2 represents the mass of the rice husk sample taken before steaming for measuring the pentosan content; and M3 represents the mass of the rice husk sample taken after steaming for measuring the pentosan content. Step 4.3: The furfural content of the current batch of rice husks is measured using headspace solid-phase microextraction, and the furfural content change rate z3 of the current batch of rice husks is calculated using equation (7): (7) In formula (7), S0 represents the peak area of ​​furfural content in the rice husk sample taken before steaming for furfural content measurement, and S1 represents the peak area of ​​furfural content in the rice husk sample taken after steaming for furfural content measurement. Step 5: Processing based on AHP (Analytic Hierarchy Process): Step 5.1: Denote the secondary indicators as I evaluation indicators, and construct the indicator judgment matrix U using equation (8): [U ij ],i=1,2,3…I,j=1,2,3…I (8) In equation (8), U ij This refers to the i-th secondary indicator U i With the j-th secondary indicator U j The importance scores between them, and U ij =1 / U ji When i=j, let U ij =1; I represents the total number of secondary indicators, and I=10; Step 5.2: Calculate the weight of the i-th secondary indicator using equation (9). : (9) Step 5.3: Weighting the i-th secondary indicator After standardization, the relative weight k of the i-th secondary indicator is obtained. i ; Step 5.4: Verify the consistency of the judgment matrix U: Calculate the consistency index And based on the order of the judgment matrix Query the standard value table of RI order to obtain The corresponding average random consistency index RI is used to calculate the random consistency ratio of the judgment matrix U. ; When CR≤δ, it means that the judgment matrix U passes the consistency test, and step 6 is executed; otherwise, it means that U fails the one-time test, and the process returns to step 5.1 to reconstruct the judgment matrix U; δ represents the threshold. Step 6: Use equation (10) to calculate the comprehensive score T of the current batch of rice husks: (10) In equation (10), This represents the i-th secondary index in the physical index A1 of rice husks; This represents the i-th secondary index in sensory index A2 of rice husks; This represents the i-th secondary index in the rice husk chemical index A3; Step 7: If T≥τ, it means that the current batch of rice husks after steaming is qualified; otherwise, it means that it is defective. Here, τ represents the fraction threshold.

2. An electronic device, comprising a memory and a processor, characterized in that, The memory is used to store a program that supports the processor in executing the quality assessment method of claim 1, and the processor is configured to execute the program stored in the memory.

3. A computer-readable storage medium storing a computer program, characterized in that, The computer program is executed by the processor to perform the steps of the quality evaluation method according to claim 1.

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