Rapid determination method for expansion rate of sorghum

Abstract

The invention provides a rapid determination method for the expansion rate of sorghum, and belongs to the technical field of food crop treatment. The invention provides a sorghum expansion rate determination method which comprises the following steps: determining the moisture content and volume of sorghum before and after grain moistening, and calculating the sorghum expansion rate according to an expansion rate formula, and the expansion rate is equal to {[(100-W original) * V original] / [(100-W original) * V original]-1} * 100%. According to the determination method provided by the invention, the expansion condition of sorghum can be accurately reflected, a related parameter detection method in the calculation process is simple and feasible, and the purpose of rapidly and accurately detecting the expansion rate of sorghum can be achieved. Results of the embodiment of the invention show that the sorghum expansion rate calculated by adopting the method for measuring the expansion rate provided by the invention is very close to a result calculated by using a traditional formula, the relative error is very small, and the expansion rate of the sorghum in the grain moistening process can be accurately reflected.

Description

Technical Field

[0001] The invention belongs to the technical field of grain crop processing, and particularly relates to a method for quickly determining the swelling rate of sorghum. Background Art

[0002] Sorghum expansion rate refers to the increase in volume of sorghum kernels after absorbing water. In the production of Maotai-flavor liquor, it is a key indicator for evaluating grain conditioning quality and an important basis for adjusting conditioning parameters and subsequent production processes. It is also a key factor influencing liquor yield and base liquor quality. Insufficient expansion rate can lead to uneven cooking during sorghum cooking, affecting starch gelatinization and enzymatic hydrolysis. Excessive expansion rate can cause the sorghum to break and stick together, resulting in poor ventilation of the mash during fermentation, hindering microbial metabolism and reducing liquor yield.

[0003] Therefore, real-time monitoring of sorghum expansion during the grain conditioning process is crucial. However, current industry methods for measuring sorghum expansion are time-consuming, complex, and unstable, making them inadequate for real-time monitoring and evaluation of sorghum expansion during the conditioning process for sauce-flavor liquor production. Therefore, there is an urgent need to develop a rapid and accurate method for measuring sorghum expansion to improve the efficiency of sorghum quality assessment, provide a basis for process control in sauce-flavor liquor production, and enhance the management level of sauce-flavor liquor production. Summary of the Invention

[0004] In view of the defects in the prior art, the object of the present invention is to provide a method for measuring the expansion rate of sorghum, which can quickly and in real time obtain sorghum expansion rate data and provide a basis for production process adjustment.

[0005] The purpose of the present invention is achieved through the following technical solutions:

[0006] The present invention provides a method for measuring the swelling rate of sorghum, comprising:

[0007] The moisture content and volume of sorghum before and after moistening were measured, and the sorghum expansion rate was calculated according to the expansion rate formula;

[0008] Expansion rate = {[(100-W 原 )×V 润 ] / [(100-W 润 )×V 原 ]-1}×100%;

[0009] in:

[0010] W 原 is the moisture content of sorghum before moistening, unit: %;

[0011] W 润 The moisture content of sorghum after moistening, unit: %;

[0012] V 原 is the volume of a certain mass of sorghum before moistening, unit: mL;

[0013] V 润 For V 原 The volume of sorghum of the same mass after moistening during measurement, unit: mL.

[0014] Preferably, the sorghum includes glutinous sorghum and / or japonica sorghum.

[0015] Preferably, the method for moistening grain includes:

[0016] Mix the sorghum with boiling water and keep it warm.

[0017] Preferably, the mass ratio of sorghum to boiled water is 7.5:(3.0-4.4).

[0018] Preferably, the boiled water is mixed with sorghum three times; during the first mixing, the mass ratio of sorghum to boiled water is 7.5:(2.4-3.3); during the second mixing, the mass ratio of sorghum to boiled water is 7.5:(0.3-0.55); during the third mixing, the mass ratio of sorghum to boiled water is 7.5:(0.3-0.55).

[0019] Preferably, the temperature of the heat preservation treatment is ≥40°C.

[0020] Preferably, the time for moistening the grain is 2 to 7 hours.

[0021] The present invention provides the application of the determination method described in the above technical solution in sorghum grain moistening.

[0022] The present invention provides a method for obtaining a method for measuring sorghum expansion rate, comprising:

[0023] Determine the moisture content of sorghum before tempering;

[0024] Determine the moisture content of sorghum after tempering;

[0025] Calculate the difference between the moisture content of the grain after moistening and the moisture content before moistening;

[0026] A univariate linear regression formula was established with the difference as the independent variable and the expansion rate as the dependent variable, and a calculation method for calculating the expansion rate of sorghum from the difference in moisture content before and after moistening was obtained.

[0027] The present invention provides a method for calculating the expansion rate of glutinous sorghum, which is calculated using the following formula:

[0028] Expansion rate: Y = 2.891X - 25.999;

[0029] in:

[0030] Y represents the expansion rate;

[0031] X represents the difference in moisture content before and after moistening (W 润 -W 原 ).

[0032] Beneficial effects of the present invention:

[0033] The present invention provides a method for measuring the expansion rate of sorghum, comprising: measuring the moisture content and volume of sorghum before and after moistening, and calculating the expansion rate of sorghum according to the expansion rate formula; expansion rate = {[(100-W 原 )×V 润 ] / [(100-W 润 )×V 原 ]-1}×100%; where: W 原 W is the moisture content of sorghum before moistening, unit: %; 润 V is the moisture content of sorghum after moistening, unit: %; 原 V is the volume of a certain mass of sorghum before moistening, unit: mL; 润 For V 原 The volume of sorghum of the same mass after moistening is measured, in mL. During the moistening process, the present invention combines the laws of the moisture content and volume of sorghum before and after moistening to obtain a sorghum expansion rate calculation formula, namely, expansion rate = {[(100-W 原 )×V 润 ] / [(100-W 润 )×V 原 ]-1}×100%. The method for determining the sorghum expansion rate provided by the present invention can accurately reflect the expansion of sorghum. The relevant parameter detection method during the calculation process is simple and easy to implement, thereby achieving the purpose of quickly and accurately detecting the sorghum expansion rate. The results of the embodiment show that the sorghum expansion rate calculated using the expansion rate calculation formula provided by the present invention is very close to the result calculated using the traditional formula, with a very small relative error, and can accurately reflect the expansion rate of sorghum during the grain moistening process.

[0034] Furthermore, the detection efficiency advantage of the determination method provided by the present invention is significant. Compared with the traditional detection method which requires a detection cycle of at least 2 to 3 hours, the average detection time of the determination method is only 13 minutes, which greatly shortens the detection time. This makes it possible to quickly obtain sorghum expansion rate data during large-scale sorghum procurement or wine production, and provide a basis for production decisions in a timely manner, which significantly improves the detection efficiency and the timeliness of production management. For example, when a large-scale winemaking company conducts multiple batches of inspections on sorghum raw materials every day, the traditional method may affect the daily production plan due to the long time consumption, while the determination method provided by the present invention can quickly complete the inspection and ensure the smooth progress of the production process. The instrument used in the embodiment of the present invention is not the fastest moisture detection equipment currently available, but it is economical and practical. If better-performing equipment can be purchased, the accuracy of the test results will be higher and the speed will be faster, which is expected to be reduced to less than 10 minutes.

[0035] The measurement method provided by the present invention is both accurate and reliable. As long as instrument accuracy and proper operation are maintained, it can accurately reflect the swelling of sorghum. For example, the moisture meter used in the experiment demonstrated excellent accuracy and repeatability, and the errors in actual testing were manageable.

[0036] The assay method provided by the present invention is exceptionally simple to operate. Traditional assay methods are cumbersome, requiring multiple volume measurements and strict control of cooking conditions, requiring high operator skill and experience. The assay method described in the present invention has a clear and precise operational flow, requiring only moisture content determination using a rapid moisture meter and volume measurement using the displacement method. Operators can master this process after a short training period. Furthermore, the required instruments and equipment, other than the rapid moisture meter, such as graduated cylinders and beakers, are conventional laboratory equipment, reducing operational difficulty, reliance on specialized personnel, and minimizing deviations in test results due to human operational variability.

[0037] The assay method provided by the present invention has low testing costs. Among the instruments and equipment required for the assay, the rapid moisture meter, while a specialized test instrument, is more affordable than newer instruments such as near-infrared component analyzers. Other supporting equipment, such as graduated cylinders and beakers, is also inexpensive. Furthermore, due to its high test efficiency, labor and time costs are reduced. For small and medium-sized brewing companies and laboratories, this method can achieve rapid and accurate testing of sorghum expansion rate without excessive financial burden, offering a high cost-effectiveness.

[0038] In summary, the method for determining the expansion rate of sorghum provided by the present invention has high application value and promotion potential in the brewing industry. From a technical perspective, it effectively solves the problems of long time consumption and complicated operation existing in traditional methods, and performs well in terms of accuracy and stability. From an economic perspective, the lower detection cost allows companies to meet the demand for rapid detection of sorghum expansion rate in the production process without investing a lot of money to purchase expensive equipment, which helps to reduce production costs and improve economic benefits. From the perspective of industry development, this method can provide a scientific basis for the control of the production process of sauce-flavored liquor, help companies optimize grain moistening and cooking processes, improve the quality and yield of liquor, promote the improvement of production management level in the brewing industry, and is of great significance to ensuring the high-quality development of the brewing industry. DETAILED DESCRIPTION

[0039] The present invention provides a method for measuring the swelling rate of sorghum, comprising:

[0040] The moisture content and volume of sorghum before and after moistening were measured, and the sorghum expansion rate was calculated according to the expansion rate formula;

[0041] Expansion rate = {[(100-W 原 )×V 润 ] / [(100-W 润 )×V 原 ]-1}×100%;

[0042] in:

[0043] W 原 is the moisture content of sorghum before moistening, unit: %;

[0044] W 润 The moisture content of sorghum after moistening, unit: %;

[0045] V 原 is the volume of a certain mass of sorghum before moistening, unit: mL;

[0046] V 润 For V 原 The volume of sorghum of the same mass after moistening during measurement, unit: mL.

[0047] In the present invention, the W 原 is the moisture content of sorghum before moistening, W 润 The present invention can adopt a random multi-point sampling method, for example, taking 200g or 100g of sorghum before and after moistening to measure the moisture content of sorghum before and after moistening. In the present invention, V 原 is the volume of a certain mass of sorghum before moisture, V 润 For V 原The volume of sorghum of the same mass after moistening is measured. As an optional embodiment of the present invention, the certain mass of sorghum can be 50g of sorghum, that is, V 原 V is the volume of 50g sorghum before moistening. 润 The present invention can adopt the random multi-point sampling method to take 50g of sorghum before and after moistening, measure its volume, and obtain V before and after moistening. 原 and V 润 The present invention has no particular limitation on the method for determining the moisture content and volume of sorghum, and any conventional determination method in the art may be used.

[0048] The method provided by the present invention measures the moisture content and volume content of sorghum before and after tempering. By integrating and reasoning with a large amount of data, a method for measuring the swelling rate of sorghum after tempering is ultimately obtained. The method provided by the present invention can monitor the swelling rate of sorghum in real time at any stage of the tempering process.

[0049] As an optional embodiment of the present invention, the sorghum includes glutinous sorghum and / or japonica sorghum; the glutinous sorghum includes Guizhou red tassel glutinous sorghum; and the japonica sorghum includes Northeast sorghum.

[0050] The present invention does not specifically limit the method of moistening the grain, and any conventional method of moistening the grain in the art can be used. As an optional embodiment of the present invention, the method of moistening the grain includes: mixing sorghum with boiled water and then performing a heat preservation treatment. In the present invention, the mass ratio of sorghum to boiled water can be 7.5:(3.0-4.4), or 7.5:3.0, 7.5:3.1, 7.5:3.2, 7.5:3.3, 7.5:3.4, 7.5:3.5, 7.5:3.6, 7.5:3.7, 7.5:3.8, 7.5:3.9, 7.5:4.0, 7.5:4.1, 7.5:4.2, 7.5:4.3 or 7.5:4.4. As an optional embodiment of the present invention, the boiled water is mixed with the sorghum three times. During the first mixing of the present invention, the mass ratio of sorghum to boiled water can be 7.5:(2.4-3.3), or 7.5:2.4, 7.5:2.5, 7.5:2.6, 7.5:2.7, 7.5:2.8, 7.5:2.9, 7.5:3.0, 7.5:3.1, 7.5:3.2 or 7.5:3.3; the first mixing can be carried out at the beginning of grain moistening. During the second mixing of the present invention, the mass ratio of sorghum to boiled water can be 7.5:(0.3-0.55), or 7.5:0.30, 7.5:0.31, 7.5:0.32, 7.5:0.33, 7.5:0.34, 7.5:0.35, 7.5:0.36, 7.5:0.37, 7.5:0.38, 7.5:0.39, 7.5:0.40, or 7.5:0. 41, 7.5:0.42, 7.5:0.43, 7.5:0.44, 7.5:0.45, 7.5:0.46, 7.5:0.47, 7.5:0.48, 7.5:0.49, 7.5:0.50, 7.5:0.51, 7.5:0.52, 7.5:0.53, 7.5:0.54 or 7.5:0.55; the second mixing can be carried out when the grain is moistened for 3 hours. When the third mixing is performed in the present invention, the mass ratio of sorghum to boiled water can be 7.5:(0.3-0.55), or 7.5:0.30, 7.5:0.31, 7.5:0.32, 7.5:0.33, 7.5:0.34, 7.5:0.35, 7.5:0.36, 7.5:0.37, 7.5:0.38, 7.5:0.39, 7.5:0.40, 7.5:0. 41, 7.5:0.42, 7.5:0.43, 7.5:0.44, 7.5:0.45, 7.5:0.46, 7.5:0.47, 7.5:0.48, 7.5:0.49, 7.5:0.50, 7.5:0.51, 7.5:0.52, 7.5:0.53, 7.5:0.54 or 7.5:0.55; the third mixing can be carried out when the grain is moistened for 5 hours.As an optional embodiment of the present invention, the temperature of the heat preservation treatment during the grain tempering process is ≥40°C. The present invention preferably maintains the core temperature of the sorghum ≥40°C during the grain tempering process. To maintain the temperature during the grain tempering process, the present invention preferably allows the grain tempering container to be subjected to a water bath treatment; the temperature of the water bath treatment can be 40-50°C. As an optional embodiment of the present invention, the grain tempering time is 2-7 hours, and can also be 2, 3, 4, 5, 6, 6.5, or 7 hours.

[0051] The present invention provides the application of the determination method described in the above technical solution in sorghum grain moistening. As an optional embodiment of the present invention, the sorghum includes glutinous sorghum and / or japonica sorghum; the glutinous sorghum includes Guizhou red tassel glutinous sorghum; the japonica sorghum includes Northeast sorghum. The determination method provided by the present invention is simple to operate for determining the expansion rate of sorghum, the detection time is greatly shortened, and the obtained sorghum expansion rate is very close to the result calculated by the traditional formula, and the relative error is very small. The determination method provided by the present invention can accurately reflect the expansion of sorghum. The determination method provided by the present invention can monitor the expansion rate of sorghum in real time during the grain moistening process, which is conducive to better regulating the efficiency of sorghum moistening.

[0052] The present invention provides a method for determining sorghum expansion rate, comprising: measuring the moisture content of the sorghum before tempering; measuring the moisture content of the sorghum after tempering; calculating the difference between the moisture content after tempering and the moisture content before tempering, using the difference as the independent variable; and establishing a univariate linear regression formula with the expansion rate as the dependent variable, thereby obtaining a method for calculating the sorghum expansion rate from the difference in moisture content before and after tempering. Based on the method for determining the expansion rate described in the above technical solution, the present invention further analyzes the obtained data and finds that the difference in moisture content before and after tempering is positively correlated with the expansion rate, thereby further establishing a univariate linear regression formula to calculate the sorghum expansion rate.

[0053] The present invention provides a method for calculating the expansion rate of glutinous sorghum, which is calculated using the following formula; the formula is: expansion rate: Y = 2.891X-25.999; wherein: Y represents the expansion rate; X represents the difference in moisture content before and after moistening (W 润 -W 原 ).

[0054] In order to further illustrate the present invention, the technical solutions provided by the present invention are described in detail below in conjunction with the embodiments, but they should not be construed as limiting the scope of protection of the present invention.

[0055] Example 1

[0056] A method for measuring sorghum expansion rate comprises the following steps:

[0057] The moisture content and volume content of the sorghum raw material before tempering were measured, and then the moisture content and volume content of the sorghum after tempering were measured. Through the integration and reasoning of a large amount of data, the calculation formula for the sorghum expansion rate after tempering was finally obtained as follows:

[0058] Expansion rate = {[(100-W 原 )×V 润 ] / [(100-W 润 )×V 原 ]-1}×100%;

[0059] in:

[0060] W 原 —Moisture content of sorghum (raw material), in %;

[0061] W 润 —Moisture content of moist grain sample, in %;

[0062] V 原 —The volume of 50 g of sorghum (raw material), in milliliters (mL);

[0063] V 润 —The volume of a 50g moist grain sample in milliliters (mL).

[0064] The calculation result should be rounded to two decimal places.

[0065] Example 2

[0066] A method for measuring sorghum expansion rate comprises the following steps:

[0067] 1. Calculate the expansion rate of glutinous sorghum using the calculation formula of the expansion rate in Example 1.

[0068] 2. Reagents and Materials

[0069] Guizhou red tassel glutinous sorghum, water.

[0070] 3. Instruments and Equipment

[0071] 3.1 Rapid Moisture Meter

[0072] Technical parameters: Heating temperature range: 50℃ to 160℃; accuracy 0.01g; measuring range 110g; repeatability (3g sample) (%): 0.30%.

[0073] 3.2 Graduated cylinder: 100mL (minimum graduation 1mL);

[0074] 3.3 Thermometer: 100℃

[0075] 3.4 Others: electronic balance, plastic basin, beaker, shovel, medicine spoon, rubber-tipped dropper, etc.

[0076] 4. Experimental steps

[0077] 4.1 Determination of moisture content and volume of sorghum (raw material)

[0078] Before moistening the grain, randomly sample from the sorghum raw material at multiple points, taking a total of about 200g of sorghum raw material, and mix them evenly for later use.

[0079] The moisture content of sorghum was measured using a rapid moisture meter. The measurement method was as follows: power on, preheat, set to 160°C for drying, select Auto for time, and display the moisture content. The sample placement process was as follows: take a clean aluminum pan, cover it with filter paper (need to be dried first and bagged for later use), return to zero, weigh 2g to 4g of sample (accurate to 0.01g), place it on the filter paper in the aluminum pan, spread the sample evenly, start measuring, and record the moisture content after the measurement is completed. Repeat the measurement 3 times, take the average value, and record it as W 原 .

[0080] Determine the volume of sorghum using the water displacement method. Take a 100mL graduated cylinder and add water to 50mL. Randomly take 50g of sorghum from the sorghum raw material and add it to the graduated cylinder. Gently shake it. After the sorghum is completely immersed in the water and all bubbles are eliminated, record the volume of the sorghum after the graduated cylinder is filled with sorghum raw material and the difference between 50mL (estimate to 1 decimal place). This is the volume of the sorghum, recorded as V 原 .

[0081] 4.2 Grain moistening and index determination

[0082] The grain conditioning process of Maotai-flavor liquor was simulated and the expansion rate at different time points of conditioning was measured.

[0083] Three experimental groups were set up: Group I, Group II, and Group III. Each group contained 7.5 kg of sorghum. The amount of water added for grain moistening was 4 kg for Group I, 3.6 kg for Group II, and 4.4 kg for Group III. The water was added three times at the 0th hour, the 3rd hour, and the 5th hour, respectively. The specific steps are as follows.

[0084] (1) Take 7.5 kg of evenly mixed sorghum and place it in three plastic basins and pile it into a pyramid shape.

[0085] (2) Use a kettle to take a certain amount of water (3 kg for Group I, 2.7 kg for Group II, and 3.3 kg for Group III). Bring to a boil and pour evenly over the sorghum, stirring while pouring to ensure that the water and sorghum are in even contact. Cover with another basin to keep it warm. To ensure that the core temperature of the sorghum is greater than 40°C, place a larger plastic basin outside the plastic basin in a water bath at 40-50°C. Stir every 0.5 hours to ensure that the water and sorghum are in even contact.

[0086] (3) Moisten the grain for 2 hours, stir it evenly, and randomly sample 100 g of the moistened sorghum. Immediately measure its water content. The method for determining the water content is the same as that in 4.1, and it is recorded as W. 润 Randomly take 50g of the sorghum after moistening and add it to the measuring cylinder. Determine its volume by the displacement method. The method of determining volume is the same as 4.1. It is recorded as V 润 .

[0087] (4) Moisten the grain for 3 hours. After stirring evenly, randomly sample 100g of the moistened sorghum. Use 50g to determine the water content and 50g to determine the volume of the moistened grain (same method as 4.1). After sampling, add boiling water (0.5kg for Group I, 0.45kg for Group II, and 0.55kg for Group III), stirring while pouring to ensure uniform contact between the water and the sorghum. Cover with another pot to keep the sorghum warm, so that the core temperature is greater than 40°C.

[0088] (5) Moisten the grain for 4 hours, stir it evenly, and randomly sample 100 g of the moistened sorghum. Use 50 g to measure its water content and 50 g to measure the volume of the moistened grain (the method is the same as 4.1).

[0089] (6) Moisten the grain for 5 hours. After stirring evenly, randomly sample 100 g of the moistened sorghum. Use 50 g to determine the moisture content and 50 g to determine the volume of the moistened grain (using the same method as 4.1). After sampling, add boiling water (0.5 kg for Group I, 0.45 kg for Group II, and 0.55 kg for Group III), stirring while pouring to ensure uniform contact between the water and the sorghum. Cover with another pot to keep the sorghum warm, so that the core temperature is greater than 40°C.

[0090] (7) Moisten the grain for 6 hours, stir it evenly, and randomly sample 100 g of the moistened sorghum. Use 50 g to measure its water content and 50 g to measure the volume of the moistened grain (the method is the same as 4.1).

[0091] (8) Moisten the grain for 7 hours, stir it evenly, and randomly sample 100 g of the moistened sorghum. Use 50 g to measure its water content and 50 g to measure the volume of the moistened grain (the method is the same as 4.1).

[0092] (9) Calculation of expansion rate

[0093] Calculate the sorghum expansion rate using the expansion rate calculation formula:

[0094] Expansion rate = {[(100-W 原 )×V 润 ] / [(100-W 润 )×V 原 ]-1}×100%;

[0095] in:

[0096] W 原 —Moisture content of sorghum (raw material), in %;

[0097] W 润 —Moisture content of moist grain sample, in %;

[0098] V 原 —The volume of 50 g of sorghum (raw material), in milliliters (mL);

[0099] V 润 —The volume of a 50g moist grain sample in milliliters (mL).

[0100] The calculation result should be rounded to two decimal places.

[0101] 5. Test results

[0102] 5.1 Detection Time

[0103] In this experiment, 21 samples were tested and a total of 42 tests were performed. The fastest test time was 8 minutes, the slowest was 18 minutes, and most of the time was between 12 minutes and 14 minutes.

[0104] 5.1 Volume changes during grain conditioning

[0105] The volumes of 50 g samples of sorghum in each experimental group at different time points after moisture retention are shown in Table 1.

[0106] Table 1 Volume of 50g sample at different time points after grain moistening (mL)

[0107]

[0108]

[0109] As shown in Table 1, during the moistening process of sorghum, the volume of samples with the same mass tends to increase, indicating that its density gradually decreases.

[0110] 5.3 Moisture content and expansion rate of moistened grain

[0111] The moisture content of sorghum in each experimental group at different time points after moistening is shown in Table 2. The swelling rate of sorghum was calculated according to the swelling rate calculation formula. The swelling rate of each group at different time points after moistening is shown in Table 2.

[0112] Table 2 Water content and expansion rate of grain at different time points (%)

[0113]

[0114] As shown in Table 2, the expansion rate of sorghum in each group gradually increased with the increase of grain moistening time.

[0115] Comparative Example 1

[0116] A method for measuring sorghum expansion rate comprises the following steps:

[0117] The conventional calculation formula for sorghum expansion rate is used to calculate the expansion rate of glutinous sorghum. The conventional calculation formula is: (V2-V1) / V1×100%; among them, V2 is the volume of sorghum after moistening, and V1 is the volume of sorghum before moistening.

[0118] The same batch of Guizhou red tassel glutinous sorghum was moistened using the method of moistening grain in Example 2.

[0119] Specifically:

[0120] 1. Volume measurement of sorghum raw materials:

[0121] The volume of 7.5 kg of Guizhou red tassel glutinous sorghum was measured to be V1, V1 = 5962.5 mL.

[0122] 2. Measure the volume of moist grain

[0123] Three experimental groups (Group I, Group II, and Group III) were set up, each containing 7.5 kg of sorghum. The amount of water added for grain moistening was 4 kg for Group I, 3.6 kg for Group II, and 4.4 kg for Group III, respectively. The water was added in three portions at the 0th hour, the 3rd hour, and the 5th hour. The specific steps are as follows.

[0124] (1) Take 7.5 kg of evenly mixed sorghum and place it in three plastic basins and pile it into a pyramid shape.

[0125] (2) Use a kettle to take a certain amount of water (3 kg for Group I, 2.7 kg for Group II, and 3.3 kg for Group III). Bring to a boil and pour evenly over the sorghum, stirring while pouring to ensure that the water and sorghum are in even contact. Cover with another basin to keep it warm. To ensure that the core temperature of the sorghum is greater than 40°C, place a larger plastic basin outside the plastic basin in a water bath at 40-50°C. Stir every 0.5 hours to ensure that the water and sorghum are in even contact.

[0126] (3) Moisten the grain for 3 hours, stir it evenly, and then add boiling water (0.5 kg for Group I, 0.45 kg for Group II, and 0.55 kg for Group III). Stir while pouring to ensure that the water and sorghum are evenly in contact; cover with another pot to keep it warm and ensure that the center temperature of the sorghum is greater than 40°C.

[0127] (4) Moisten the grain for 5 hours, stir it evenly, and then add boiling water (0.5 kg for Group I, 0.45 kg for Group II, and 0.55 kg for Group III). Stir while pouring to ensure that the water and sorghum are evenly in contact; cover with another pot to keep it warm and ensure that the center temperature of the sorghum is greater than 40°C.

[0128] (7) Moisten the grain for 7 hours, stir evenly and measure the total volume V2 of the moistened grain, see Table 3.

[0129] (8) Calculation of expansion rate

[0130] Based on the volume change of sorghum before and after moistening, the calculation formula is: expansion rate = (V2-V1) / V1×100%, and the results are shown in Table 3. This method cannot be sampled midway, and the final result can only be measured once.

[0131] Table 3 Volume changes and expansion rates (%) of 7.5 kg Guizhou red tassel glutinous sorghum before and after moistening

[0132]

[0133] As shown in Tables 2 and 3, the sorghum expansion rate calculated using the expansion rate calculation formula provided by the present invention is very close to the result calculated using the traditional formula (comparing the results of the two after 7 hours of moistening), with a very small relative error. This shows that the expansion rate calculation method provided by the present invention can accurately obtain the expansion rate of sorghum after moistening, and the formula and method of the present invention are correct.

[0134] The present invention provides a method for detecting the expansion rate of sorghum. In terms of accuracy, since the volume and moisture content of the sample are directly measured, as long as the operation is standardized and the instrument is accurate, the expansion of the sorghum can be accurately reflected. The error in the result will only come from the accuracy of the instrument and human operation error. Therefore, as long as the instrument is accurate and the personnel operate in a standardized manner, the error will be very small. Taking the instrument used in this experiment as an example, its accuracy is 0.01g; the repeatability (3g sample) is 0.30%. When the moisture content of the sample is 37.50%, the expansion rate error generated by substituting the 0.30% error of the instrument into the formula is 0.72%.

[0135] Example 3

[0136] 1. Based on the results of Example 2, a regression formula was established to calculate the sorghum expansion rate.

[0137] According to the moisture content of sorghum raw materials and moisture content of moistened grain in Table 2, the moisture content difference between the moistened grain and the sorghum raw materials at different time points can be obtained, see Table 4.

[0138] Table 4 The difference in moisture content and expansion rate between the grain and sorghum raw materials at different time points of moistening (%)

[0139]

[0140] The moisture content difference between the grain at different moistening time points and the sorghum raw material in Table 4 was used as the independent variable, and the expansion rate was the dependent variable. Regression analysis was performed using SPSS20.0 to obtain a univariate linear regression formula.

[0141] Expansion rate: Y = 2.891X - 25.999;

[0142] in:

[0143] Y represents the expansion rate, and X represents the difference in moisture content before and after moistening, that is, (W 润 -W 原 ).

[0144] The correlation coefficient of the two variables was R=0.990; the determination coefficient R2=0.980; P=0.000<0.01, indicating that there was a very significant linear regression relationship between the sorghum swelling rate and the difference in moisture content before and after moistening. The established regression formula can be used to calculate the sorghum swelling rate.

[0145] 2. Evaluation of the accuracy of the regression formula

[0146] The correlation coefficient between the two variables in the regression formula is R = 0.990, and the determination coefficient R 2 =0.980, P=0.000<0.01, indicating that the formula for calculating sorghum expansion rate is very accurate.

[0147] Substituting the moisture content difference in Table 4 into the regression formula can obtain the regression value of sorghum expansion rate. The accuracy of the formula is verified by comparing it with the measured value, see Table 5.

[0148] Table 5 Regression value, measured value and error (%) of expansion rate at different time points of grain moistening

[0149]

[0150] As shown in Table 5, the error between the sorghum expansion rate obtained by the regression formula method and the measured value is very small, with the maximum value being only 2.39%, which verifies the accuracy of the regression formula.

[0151] Example 4

[0152] A method for measuring sorghum expansion rate comprises the following steps:

[0153] 1. The expansion rate of japonica sorghum was calculated using the calculation formula of the expansion rate in Example 1.

[0154] 2. Reagents and Materials

[0155] Japonica sorghum is selected from Northeast sorghum, water.

[0156] 3. Instruments and equipment are the same as in Example 2.

[0157] 4. Experimental steps

[0158] 4.1 Determination of moisture content and volume of sorghum (raw material)

[0159] Before moistening the grain, take samples of japonica sorghum at multiple points, taking about 200g of sorghum raw material in total, and mix them evenly for later use.

[0160] The moisture content of japonica sorghum was determined using a rapid moisture meter. The determination method was as follows: power on, preheat, set to 160°C for drying, select Auto for time, and display the moisture content. The sample placement process was as follows: take a clean aluminum pan, cover it with filter paper (need to be dried first and bagged for later use), return to zero, weigh 2g to 4g of sample (accurate to 0.01g), place it on the filter paper in the aluminum pan, spread the sample evenly, start measuring, and record the moisture content after the measurement is completed. Repeat the measurement 3 times, take the average value, and record it as W 原 .

[0161] Determine the volume of sorghum using the water displacement method. Take a 100mL graduated cylinder and add water to 50mL. Randomly select 50g of japonica sorghum from the sorghum raw material and add it to the graduated cylinder. Gently shake it. After the japonica sorghum is completely immersed in the water and the bubbles are eliminated, record the volume (estimate to 1 decimal place). The difference is the volume of the sorghum, recorded as V 原 .

[0162] 4.2 Grain moistening and index determination

[0163] The grain moistening process of liquor was simulated and the expansion rate of grain at different time points of moistening was measured.

[0164] Three experimental groups (Group I, Group II, and Group III) were set up, each containing 7.5 kg of japonica sorghum. The amount of water added for grain moistening was 3.5 kg for Group I, 3.0 kg for Group II, and 4.0 kg for Group III, respectively. The water for moistening was added three times at the 0th, 3rd, and 5th hours, respectively. The specific steps are as follows.

[0165] (1) Take 7.5 kg of evenly mixed japonica sorghum and place it in three plastic basins and pile it into a pyramid shape.

[0166] (2) Use a kettle to take a certain amount of water (2.7 kg for Group I, 2.4 kg for Group II, and 3.0 kg for Group III). Bring to a boil and pour evenly over the japonica sorghum. Stir while pouring to ensure that the water and sorghum are in even contact. Cover with another basin to keep warm. To ensure that the core temperature of the sorghum is greater than 40°C, place a larger plastic basin outside the plastic basin in a water bath at 40-50°C. Stir every 0.5 hours to ensure that the water and sorghum are in even contact.

[0167] (3) Moisten the grain for 2 hours, stir it evenly, and randomly sample 100 g of the moistened sorghum. Immediately measure its water content. The method for determining the water content is the same as that in 4.1, and it is recorded as W. 润 Randomly take 50g of the sorghum after moistening and add it to the measuring cylinder. Determine its volume by the displacement method. The method of determining volume is the same as 4.1. It is recorded as V 润 .

[0168] (4) Moisten the grain for 3 hours. After stirring evenly, randomly sample 100g of the moistened sorghum. Use 50g to determine the water content and 50g to determine the volume of the moistened grain (same method as 4.1). After sampling, add boiling water (0.4kg for Group I, 0.3kg for Group II, and 0.5kg for Group III), stirring while pouring to ensure uniform contact between the water and the sorghum. Cover with another pot to keep the sorghum warm, so that the core temperature is greater than 40°C.

[0169] (5) Moisten the grain for 4 hours, stir it evenly, and randomly sample 100 g of the moistened sorghum. Use 50 g of the sample to determine its water content and the volume of 50 g of moistened grain (the method is the same as 4.1).

[0170] (6) Moisten the grain for 5 hours. After stirring evenly, randomly sample 100 g of the moistened sorghum. Use 50 g to determine the water content and 50 g to determine the volume of the moistened grain (using the same method as 4.1). After sampling, add boiling water (0.4 kg for Group I, 0.3 kg for Group II, and 0.5 kg for Group III), stirring while pouring to ensure uniform contact between the water and the sorghum. Cover with another pot to keep the sorghum warm, so that the core temperature is greater than 40°C.

[0171] (7) Moisten the grain for 6 hours, stir it evenly, and randomly sample 100 g of the moistened sorghum. Use 50 g to measure its water content and 50 g to measure the volume of the moistened grain (the method is the same as 4.1).

[0172] (8) Moisten the grain for 7 hours, stir it evenly, and randomly sample 100 g of the moistened sorghum. Use 50 g to measure its water content and 50 g to measure the volume of the moistened grain (the method is the same as 4.1).

[0173] (9) Calculation of expansion rate

[0174] Calculate the sorghum expansion rate using the expansion rate calculation formula:

[0175] Expansion rate = {[(100-W 原 )×V 润 ] / [(100-W 润 )×V 原 ]-1}×100%

[0176] in:

[0177] W 原 —Moisture content of sorghum (raw material), in %;

[0178] W 润 —Moisture content of moist grain sample, in %;

[0179] V 原 —The volume of 50 g of sorghum (raw material), in milliliters (mL);

[0180] V 润—The volume of a 50g moist grain sample in milliliters (mL).

[0181] The calculation result should be rounded to two decimal places.

[0182] 5. Test results

[0183] 5.1 Detection Time

[0184] A total of 42 tests were conducted in this experiment, with the fastest test time being 10 minutes and the slowest being 17 minutes, with most tests taking between 12 minutes and 14 minutes.

[0185] 5.2 Volume changes during grain conditioning

[0186] The volume of 50 g samples of japonica sorghum in each experimental group at different time points after moisture treatment is shown in Table 6.

[0187] Table 6 Volume of 50g sample at different time points of moistening (mL)

[0188] Time (hours) Group I Group II Group III 0(Japonica sorghum raw material) 40 40 40 2 41.0 41.0 41.5 3 42.0 41.0 42.0 4 42.0 42.0 42.0 5 42.0 42.0 42.0 6 42.0 42.0 42.0 7 42.5 42.0 42.0

[0189] As shown in Table 6, during the moistening process, the volume of samples of the same mass of japonica sorghum increased, indicating that its density gradually decreased.

[0190] 5.3 Moisture content and expansion rate of moistened grain

[0191] The moisture content of japonica sorghum in each experimental group at different time points after moisture treatment is shown in Table 7.

[0192] Expansion rate = {[(100-W 原 )×V 润 ] / [(100-W 润 )×V 原 ]-1}×100%

[0193] The expansion rate of each group of grains at different time points was calculated, and the results are shown in Table 7.

[0194] Table 7 Water content and expansion rate of grain at different time points (%)

[0195]

[0196]

[0197] As shown in Table 7, the expansion rate of each group of japonica sorghum gradually increased with the increase of grain moistening time.

[0198] Comparative Example 2

[0199] A method for measuring sorghum expansion rate comprises the following steps:

[0200] The conventional calculation formula for sorghum expansion rate is used to calculate the expansion rate of glutinous sorghum. The conventional calculation formula is: (V2-V1) / V1×100%; among them, V2 is the volume of sorghum after moistening, and V1 is the volume of sorghum before moistening.

[0201] The same batch of japonica sorghum was moistened using the method for moistening grain in Example 4.

[0202] Specifically:

[0203] 1. Volume measurement of japonica sorghum raw materials:

[0204] The volume of 7.5 kg of japonica sorghum was measured as V1, V1 = 6000.0 mL.

[0205] 2. Measure the volume of moist grain

[0206] Three experimental groups (Group I, Group II, and Group III) were set up, each containing 7.5 kg of sorghum. The amount of water added for grain moistening was 3.5 kg for Group I, 3.0 kg for Group II, and 4.0 kg for Group III, respectively. The water was added in three portions at the 0th, 3rd, and 5th hours, respectively. The specific steps are as follows.

[0207] (1) Take 7.5 kg of evenly mixed sorghum and place it in three plastic basins and pile it into a pyramid shape.

[0208] (2) Use a kettle to take a certain amount of water (2.7 kg for Group I, 2.4 kg for Group II, and 3.0 kg for Group III). Bring to a boil and pour evenly over the sorghum, stirring while pouring to ensure that the water and sorghum are in even contact. Cover with another basin to keep it warm. To ensure that the core temperature of the sorghum is greater than 40°C, place a larger plastic basin outside the plastic basin in a water bath at 40-50°C. Stir every 0.5 hours to ensure that the water and sorghum are in even contact.

[0209] (3) Moisten the grain for 3 hours, stir it evenly, and then add boiling water (0.4 kg for Group I, 0.3 kg for Group II, and 0.5 kg for Group III). Stir while pouring to ensure that the water and sorghum are evenly in contact; cover with another pot to keep it warm and ensure that the center temperature of the sorghum is greater than 40°C.

[0210] (4) Moisten the grain for 5 hours, stir it evenly, and then add boiling water (0.4 kg for Group I, 0.3 kg for Group II, and 0.5 kg for Group III). Stir while pouring to ensure that the water and sorghum are evenly in contact; cover with another pot to keep it warm and ensure that the center temperature of the sorghum is greater than 40°C.

[0211] (7) Moisten the grain for 7 hours, stir evenly and measure the total volume V2 of the moistened grain, see Table 8.

[0212] (8) Calculation of expansion rate

[0213] According to the volume change of sorghum before and after moistening, the calculation formula is as follows: expansion rate = (V2-V1) / V1×100%, and the results are shown in Table 8.

[0214] Table 8 Volume changes and expansion rates of 7.5 kg japonica sorghum before and after moistening (%)

[0215]

[0216] As shown in Tables 7 and 8, the sorghum expansion rate calculated using the expansion rate calculation formula provided by the present invention is very close to the result calculated using the traditional formula (comparing the results of the two after 7 hours of moistening), with a very small relative error. This shows that the expansion rate calculation method provided by the present invention can accurately obtain the expansion rate of sorghum after moistening, and the formula and method of the present invention are correct.

[0217] Although the above embodiment provides a detailed description of the present invention, it is only a part of the embodiments of the present invention, not all of the embodiments. People can also obtain other embodiments based on this embodiment without creativity, and these embodiments all fall within the scope of protection of the present invention.

Claims

1. A method for measuring the swelling rate of sorghum, characterized in that: include: The moisture content and volume of sorghum before and after moistening were measured, and the sorghum expansion rate was calculated according to the expansion rate formula; Expansion rate = {[(100-W 原 )×V 润 ] / [(100-W 润 )×V 原 ]-1}×100%; in: W 原 is the moisture content of sorghum before moistening, unit: %; W 润 The moisture content of sorghum after moistening, unit: %; V 原 is the volume of a certain mass of sorghum before moistening, unit: mL; V 润 For V 原 The volume of sorghum of the same mass after moistening during measurement, unit: mL.

2. The measuring method according to claim 1, wherein The sorghum includes glutinous sorghum and / or japonica sorghum.

3. The measuring method according to claim 1, wherein The method for moistening grain comprises: Mix the sorghum with boiling water and keep it warm.

4. The measuring method according to claim 3, characterized in that The mass ratio of the sorghum to the boiled water is 7.5:(3.0-4.4).

5. The measuring method according to claim 4, characterized in that The boiled water is mixed with sorghum three times; during the first mixing, the mass ratio of sorghum to boiled water is 7.5:(2.4-3.3); during the second mixing, the mass ratio of sorghum to boiled water is 7.5:(0.3-0.55); during the third mixing, the mass ratio of sorghum to boiled water is 7.5:(0.3-0.55).

6. The measuring method according to claim 4, characterized in that The temperature of the heat preservation treatment is ≥40°C.

7. The determination method according to claim 4, characterized in that The time for moistening the grain is 2 to 7 hours.

8. Use of the determination method according to any one of claims 1 to 7 in moistening sorghum grain.

9. A method for determining the swelling rate of sorghum, characterized in that: include: Determine the moisture content of sorghum before tempering; Determine the moisture content of sorghum after tempering; Calculate the difference between the moisture content of the grain after moistening and the moisture content before moistening; A univariate linear regression formula was established with the difference as the independent variable and the expansion rate as the dependent variable, and a calculation method for calculating the expansion rate of sorghum from the difference in moisture content before and after moistening was obtained.

10. A method for calculating the expansion rate of glutinous sorghum, characterized in that: The calculation is performed using the following formula: Expansion rate: Y = 2.891X - 25.999; in: Y represents the expansion rate; X represents the difference in moisture content before and after moistening (W 润 -W 原 ).

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