Rapid screening method of high-quality wheat raw material and application method of high-quality wheat raw material in wine brewing process

Abstract

The invention provides a rapid screening method of a high-quality wheat raw material and an application method of the high-quality wheat raw material in a wine brewing process. The method comprises the following steps: collecting near infrared spectrum data of a wheat sample to be detected through a pre-established amylopectin structural characteristic prediction model, and inputting the near infrared spectrum data into the prediction model. The method comprises the following steps of: obtaining a predicted value of the amylopectin structural characteristics of a sample, substituting the obtained predicted value into a formula to calculate and obtain a wine brewing applicability index of the sample, and finishing graded screening according to the wine brewing applicability index, so that the content and the structural characteristics of the amylopectin are taken as core judgment indexes to judge the content of the amylopectin. According to the method, the brewing applicability of the wheat can be efficiently predicted, the high-quality wheat can be quickly and accurately screened out and prepared into the reinforced compound distiller's yeast, and the quality of the raw liquor of the fougere flavor liquor is improved.

Description

TECHNICAL FIELD

[0001] The present application relates to the field of wheat raw material screening, and in particular relates to a method for rapidly screening high-quality wheat raw materials and application of the method in the brewing process. BACKGROUND

[0002] Wheat is one of the important raw materials for traditional Chinese liquor brewing, especially Luzhou-flavor and Qing-flavor liquor. The content and proportion of components such as starch, protein, and fat in wheat directly affect the quality of liquor starter, the fermentation efficiency, and the yield, flavor, and quality of the final liquor. Wheat is a key raw material for brewing Daqu liquor, and its quality directly determines the saccharifying and fermenting capacity of the liquor starter and the yield and quality of the final liquor.

[0003] Traditional screening of brewing wheat focuses on macro-indexes such as total starch and protein. However, practice shows that the relevance of these indexes to brewing quality is not linear and absolute. For example, a high total starch content does not necessarily result in an ideal liquor yield. The reason lies in the composition and structure of starch, which have a decisive influence on the sensitivity to enzymatic hydrolysis and the saccharification path. Amylopectin is the main component of wheat starch, and its complex dendritic branch structure is more susceptible to the action of amylase, producing fermentable sugars that can be directly utilized by yeast. The degree of branching and chain length distribution of amylopectin directly affect the viscosity of the fermented material, the saccharification speed, the fermentation efficiency, and the generation of flavor precursor substances.

[0004] Currently, the accurate analysis of the structure of amylopectin usually relies on complex, time-consuming, and destructive methods such as high-performance anion exchange chromatography and gel permeation chromatography, which cannot be used for large-scale, rapid raw material screening or early-stage single-plant screening in breeding.

[0005] Therefore, there is a long-standing technical problem in the field that needs to be solved: how to find a screening method that can rapidly, non-destructively, and high-throughput evaluate the structural characteristics of wheat amylopectin and accurately associate them with brewing suitability, so as to ensure the quality stability and excellence of brewing raw materials from the source.

[0006] Therefore, it is necessary to provide a method for rapidly screening high-quality wheat raw materials and application of the method in the brewing process to solve the above technical problems. SUMMARY

[0007] The present application provides a method for rapidly screening high-quality wheat raw materials and application of the method in the brewing process, which solves the problem that the accurate analysis of the structure of amylopectin cannot be used for large-scale, rapid raw material screening or early-stage single-plant screening in breeding.

[0008] To solve the above technical problems, the present application provides a method for rapidly screening high-quality wheat raw materials, which comprises the following steps:

[0009] S1: providing a pre-established amylopectin structure characteristic prediction model, which is trained based on the correlation between the near-infrared spectrum of a wheat sample and the true value of the amylopectin structure parameter measured by chromatography;

[0010] S2: collecting the near-infrared spectrum of the wheat sample to be measured;

[0011] S3: inputting the spectrum data obtained in step 2 into the prediction model to obtain the predicted value of the amylopectin structure characteristics of the sample;

[0012] S4: substituting the predicted value obtained in step 3 into the formula: brewing suitability index = w1 + w2 + w3 to calculate the brewing suitability index of the sample; wherein w1 ranges from 0.5 to 0.6, w2 ranges from 0.2 to 0.4, and w3 ranges from 0.1 to 0.3;

[0013] S5: completing the classification screening according to the brewing suitability index.

[0014] Preferably, w1 is the amylopectin content, w2 is the starch branching degree, and w3 is the ratio of short to medium and long chain starch.

[0015] Preferably, in step 1, a large number of wheat samples with wide genetic diversity are collected as a modeling set, and the fine structure parameters of amylopectin in each sample in the modeling set are accurately measured by chromatography, including at least: amylopectin content, branching degree, and ratio of short to medium and long chain starch.

[0016] Preferably, the spectrum data of all samples in the modeling set are collected using a detection device, the preprocessed spectrum data is associated with the above-mentioned amylopectin structure parameters, a machine learning algorithm such as partial least squares is used to train and establish an amylopectin structure characteristic prediction model, and then a brewing suitability index formula is established to classify wheat.

[0017] Preferably, one side of the heating device is fixedly installed with a mounting bracket, the inside of the mounting bracket is provided with a moving device, and the output end of the moving device is fixedly installed with a support frame.

[0018] Preferably, the moving device comprises a moving groove, a rotating rod and a moving block, the moving groove is opened in the inside of the mounting bracket, the rotating rod is rotatably connected to the inside of the moving groove, and the moving block is slidably connected to the inside of the moving groove.

[0019] Preferably, an inside of the support frame is provided with a switching device, the switching device comprises a reset slot, a reset rod, a reset spring, a rotating frame, a rotating disc and a plurality of rotating sleeves, the reset slot is opened in the inside of the support frame, the reset rod is slidingly connected in the inside of the reset slot, the reset spring is sleeved on the surface of the reset rod, the rotating frame is fixedly connected to one end of the reset rod, the rotating disc is fixedly connected to the surface of the reset rod, and a plurality of rotating sleeves are rotatingly connected in the inside of the rotating disc.

[0020] Preferably, the inside of the rotating sleeve is slidingly connected with a storage box, and the surface of the storage box is fixedly connected with a support ring.

[0021] Preferably, the surface of the support frame is provided with a limiting device, the limiting device comprises a limiting disc and a plurality of limiting rods, the limiting disc is fixedly connected to the surface of the support frame, and the plurality of limiting rods are slidingly connected in the inside of the limiting disc.

[0022] The application relates to an application of high-quality wheat raw materials in a brewing process, rapid screening of the high-quality wheat raw materials, and an application method of the high-quality wheat raw materials in the brewing process.

[0023] S1: raw material pretreatment: high-quality wheat is slightly crushed by using a traditional roller mill.

[0024] S2: raw material compound dosing: high-quality wheat flour: 80%, barley: 15%, pea: 5%, and bran: 5%;

[0025] S3: brewing yeast is inoculated into the brewing yeast solid-state culture medium in step 2, culture, drying, and high-quality wheat koji of brewing yeast is obtained.

[0026] S4: traditional blended flavor liquor brewing process is used for brewing: blended flavor type liquor is produced by using four-grain brewing, three-koji co-fermentation and segmented distillation production mode, after the brewing raw materials are crushed and soaked in hot water at a temperature higher than 80 DEG C, 3 times of the wine lees of the grain quality and about 16% of the mature chaff are added for pressure cooking, after being spread and cooled, the mixed wheat koji is added to the accumulation bed, after the accumulation, the grain distiller's yeast is spread and cooled, the second time of wheat koji is added and the distiller's yeast is mixed, and then the mixture is put into the mud bottom stone cellar for fermentation for 60-75 days, the upper, middle and lower layers of the wine distiller's yeast are dug out, and the middle high-temperature distillation liquor is obtained.

[0027] Compared with the related art, the application has the following beneficial effects:

[0028] This invention provides a rapid screening method for high-quality wheat raw materials and its application in the brewing process. By using a pre-established amylopectin structural characteristic prediction model, near-infrared spectral data of the wheat sample to be tested are collected and input into the prediction model to obtain the predicted value of the amylopectin structural characteristics of the sample. The brewing suitability index of the sample is then calculated by substituting the obtained predicted value into a formula. Based on the brewing suitability index, a graded screening is completed. Thus, by using the content and structural characteristics of amylopectin as the core judgment indicators, the brewing suitability of wheat can be efficiently predicted, and high-quality wheat can be quickly and accurately screened. This wheat can then be used to prepare fortified compound yeast, improving the quality of the base liquor of the fragrant baijiu. Attached Figure Description

[0029] Figure 1 The present invention provides a preferred embodiment of a method for rapid screening of high-quality wheat raw materials and their application in the brewing process.

[0030] Figure 2 for Figure 1 A cross-sectional structural schematic diagram of the support frame shown;

[0031] Figure 3 for Figure 2 The enlarged schematic diagram of part A is shown.

[0032] The following are the labels in the diagram: 1. Detection device, 2. Mounting frame, 3. Moving device, 31. Moving slot, 32. Rotating rod, 33. Moving block, 4. Support frame, 5. Switching device, 51. Reset slot, 52. Reset rod, 53. Reset spring, 54. Rotating frame, 55. Rotating disk, 56. Rotating sleeve, 6. Limiting device, 61. Limiting disk, 62. Limiting rod, 7. Storage box, 8. Support ring. Detailed Implementation

[0033] The present invention will be further described below with reference to the accompanying drawings and embodiments.

[0034] Please refer to the following: Figure 1 , Figure 2 and Figure 3 ,in, Figure 1 The diagram above shows a first embodiment of the present invention, which provides a method for rapid screening of high-quality wheat raw materials and their application in the brewing process. Figure 2 for Figure 1 A cross-sectional structural schematic diagram of the support frame shown; Figure 3 for Figure 2 The enlarged schematic diagram of part A is shown. A rapid screening method for high-quality wheat raw materials includes the following steps:

[0035] S1: Provide a pre-established prediction model for the structural properties of amylopectin, which is trained based on the correlation between the near-infrared spectrum of wheat samples and the true values ​​of the amylopectin structural parameters measured by chromatography.

[0036] S2: Collect the near-infrared spectrum of the wheat sample to be tested;

[0037] S3: Input the spectral data obtained in step 2 into the prediction model to obtain the predicted value of the amylopectin structural characteristics of the sample;

[0038] S4: Substitute the predicted value obtained in step 3 into the formula: Brewing Suitability Index = w1 + w2 + w3, to calculate the brewing suitability index of the sample; where w1 ranges from 0.5 to 0.6, w2 ranges from 0.2 to 0.4, and w3 ranges from 0.1 to 0.3.

[0039] S5: Complete the grading and screening based on the brewing suitability index.

[0040] w1 is the amylopectin content, w2 is the degree of starch branching, and w3 is the ratio of short-chain to medium- and long-chain starch.

[0041] In step 1, a large number of wheat samples with broad genetic diversity are collected as a modeling set. Chromatography is used to accurately determine the fine structural parameters of amylopectin in each sample in the modeling set, including at least: amylopectin content, branching degree, and the ratio of short chains to medium and long chains.

[0042] The detection device 1 collects spectral data of all model set samples, correlates the preprocessed spectral data with the above-mentioned amylopectin structural parameters, uses partial least squares and other machine learning algorithms to train and establish amylopectin structural characteristic prediction model, and then grades wheat according to the established brewing suitability index formula.

[0043] Near-infrared spectrometers were used to collect spectral data of all modeling set samples. The preprocessed spectral data were correlated with the above-mentioned amylopectin structural parameters. Partial least squares (PLS) and other machine learning algorithms were used to train and establish amylopectin structural characteristic prediction model. Wheat was then graded according to the established brewing suitability index formula.

[0044] The weights of the selected wheat amylopectin content, branching degree, and short-chain to medium- and long-chain starch in the brewing suitability index should be 5:3:2.

[0045] This method can be used not only for screening finished wheat products but also in the field of agricultural breeding. It serves as a key technical indicator for early screening of superior wheat varieties specifically for brewing, accelerating the breeding process of excellent varieties. The high-quality brewing wheat selected through screening produces koji (fermentation starter) with strong fermentation power and excellent aroma development, effectively increasing the rate of premium-grade base liquor and its flavor richness. This provides a strategy for selecting wheat types for koji-making processes and also offers data support for improving the brewing process of strong-aroma baijiu.

[0046] Example 1

[0047] S1: Provide a pre-established prediction model for the structural properties of amylopectin, which is trained based on the correlation between the near-infrared spectrum of wheat samples and the true values ​​of the amylopectin structural parameters measured by chromatography.

[0048] S2: Collect the near-infrared spectrum of the wheat sample to be tested;

[0049] S3: Input the spectral data obtained in step 2 into the prediction model to obtain the predicted value of the amylopectin structural characteristics of the sample;

[0050] S4: Substitute the predicted value obtained in step 3 into the formula: Brewing Suitability Index = w1 + w2 + w3, to calculate the brewing suitability index of the sample; where w1 ranges from 0.5, w2 ranges from 0.2, and w3 ranges from 0.3.

[0051] S5: Complete the grading and screening based on the brewing suitability index.

[0052] The calculation process first normalizes each indicator (A: amylopectin content, B: branching degree, C: ratio of short to medium-length starch chains) and converts them into a 0-100 score scale (based on the minimum and maximum values ​​in the data). Then, weights are applied to calculate the comprehensive score, which ranges from 0 to 100. The higher the score, the better the suitability for brewing.

[0053] Experimental results are shown in Table 1.

[0054] Variety Amylopectin ratio Amylose degree Amylose short chain and medium long chain ratio Score ratio / % content / % content / % M1 89.69±0.33 5.23±0.24 3.67±0.24 76.91 M2 88.99±0.48 4.87±0.31 3.12±0.31 44.29 M3 89.66±0.37 5.45±0.18 3.89±0.18 83.16 M4 88.48±0.52 4.56±0.29 2.89±0.29 0 W1 89.45±0.23 5.67±0.33 4.23±0.33 87.94 W2 89.67±1.34 4.78±0.26 3.45±0.26 59.12 W3 88.66±0.31 5.12±0.21 3.56±0.21 42.21 W4 90.08±0.69 5.89±0.36 4.34±0.36 100 Z1 88.57±0.31 4.95±0.25 3.78±0.25 37.56 Z2 89.43±0.51 5.34±0.28 3.95±0.28 75.44 Z3 88.39±0.32 4.69±0.32 2.95±0.32 5.27 Z4 89.01±0.82 5.76±0.19 4.12±0.19 75.66

[0055] Example 2

[0056] The operation steps are the same as in Example 1, but when the values ​​of w1, w2, and w3 are 0.5, 0.3, and 0.2 respectively, the calculation process first normalizes each indicator (A: amylopectin content, B: branching degree, C: ratio of short to medium-long starch chains) and converts them into a 0-100 score scale (based on the minimum and maximum values ​​in the data). Then, the weights are applied to calculate the comprehensive score, which ranges from 0 to 100. The higher the score, the better the applicability for brewing.

[0057] Experimental results are shown in Table 2.

[0058] Variety Amylopectin ratio Amylose degree Amylose short chain and medium long chain ratio Score ratio / % content / % content / % M1 89.69±0.33 5.23±0.24 3.67±0.24 27.92 M2 88.99±0.48 4.87±0.31 3.12±0.31 71.45 M3 89.66±0.37 5.45±0.18 3.89±0.18 2.67 M4 88.48±0.52 4.56±0.29 2.89±0.29 74.88 W1 89.45±0.23 5.67±0.33 4.23±0.33 50.56 W2 89.67±1.34 4.78±0.26 3.45±0.26 29.87 W3 88.66±0.31 5.12±0.21 3.56±0.21 100 W4 90.08±0.69 5.89±0.36 4.34±0.36 26.4 Z1 88.57±0.31 4.95±0.25 3.78±0.25 62.99 Z2 89.43±0.51 5.34±0.28 3.95±0.28 3.76 Z3 88.39±0.32 4.69±0.32 2.95±0.32 62.38 Z4 89.01±0.82 5.76±0.19 4.12±0.19 27.92

[0059] Example 3

[0060] The operation steps are the same as in Example 1, but when the values ​​of w1, w2, and w3 are 0.5, 0.4, and 0.1 respectively, the calculation process first normalizes each indicator (A: amylopectin content, B: branching degree, C: ratio of short to medium- and long starch chains) and converts it into a 0-100 score (based on the minimum and maximum values ​​in the data). Then, the weights are applied to calculate the comprehensive score, which ranges from 0 to 100. The higher the score, the better the suitability for brewing.

[0061] Experimental results are shown in Table 3.

[0062] Variety Amylopectin ratio Amylose degree Amylose short chain and medium long chain ratio Score ratio / % content / % content / % M1 89.69±0.33 5.23±0.24 3.67±0.24 68.3 M2 88.99±0.48 4.87±0.31 3.12±0.31 57.95 M3 89.66±0.37 5.45±0.18 3.89±0.18 78.47 M4 88.48±0.52 4.56±0.29 2.89±0.29 46.16 W1 89.45±0.23 5.67±0.33 4.23±0.33 85.23 W2 89.67±1.34 4.78±0.26 3.45±0.26 56.32 W3 88.66±0.31 5.12±0.21 3.56±0.21 64.48 W4 90.08±0.69 5.89±0.36 4.34±0.36 100.00 Z1 88.57±0.31 4.95±0.25 3.78±0.25 60.04 Z2 89.43±0.51 5.34±0.28 3.95±0.28 73.87 Z3 88.39±0.32 4.69±0.32 2.95±0.32 49.22 Z4 89.01±0.82 5.76±0.19 4.12±0.19 87.53

[0063] Example 4

[0064] The operation steps are the same as in Example 1, but when the values ​​of w1, w2, and w3 are 0.6, 0.2, and 0.2 respectively, the calculation process first normalizes each indicator (A: amylopectin content, B: branching degree, C: ratio of short to medium-long starch chains) and converts them into a 0-100 score scale (based on the minimum and maximum values ​​in the data). Then, the weights are applied to calculate the comprehensive score, which ranges from 0 to 100. The higher the score, the better the applicability for brewing.

[0065] Experimental results are shown in Table 4.

[0066] Variety Amylopectin ratio Amylose degree Amylose short chain and medium long chain ratio Score ratio / % content / % content / % M1 89.69±0.33 5.23±0.24 3.67±0.24 64.43 M2 88.99±0.48 4.87±0.31 3.12±0.31 28.56 M3 89.66±0.37 5.45±0.18 3.89±0.18 73.29 M4 88.48±0.52 4.56±0.29 2.89±0.29 0.32 W1 89.45±0.23 5.67±0.33 4.23±0.33 73.57 W2 89.67±1.34 4.78±0.26 3.45±0.26 54.58 W3 88.66±0.31 5.12±0.21 3.56±0.21 28.29 W4 90.08±0.69 5.89±0.36 4.34±0.36 100 Z1 88.57±0.31 4.95±0.25 3.78±0.25 26.23 Z2 89.43±0.51 5.34±0.28 3.95±0.28 63.66 Z3 88.39±0.32 4.69±0.32 2.95±0.32 3.22 Z4 89.01±0.82 5.76±0.19 4.12±0.19 58.89

[0067] Example 5

[0068] The operation steps are the same as in Example 1, but when the values ​​of w1, w2, and w3 are 0.6, 0.3, and 0.1 respectively, the calculation process first normalizes each indicator (A: amylopectin content, B: branching degree, C: ratio of short to medium-long starch chains) and converts them into a 0-100 score scale (based on the minimum and maximum values ​​in the data). Then, the weights are applied to calculate the comprehensive score, which ranges from 0 to 100. The higher the score, the better the applicability for brewing.

[0069] Experimental results are shown in Table 5.

[0070] Variety Amylopectin ratio Amylose degree Amylose short chain and medium long chain ratio Score ratio / % content / % content / % M1 89.69±0.33 5.23±0.24 3.67±0.24 63.11 M2 88.99±0.48 4.87±0.31 3.12±0.31 29.18 M3 89.66±0.37 5.45±0.18 3.89±0.18 72.49 M4 88.48±0.52 4.56±0.29 2.89±0.29 0.32 W1 89.45±0.23 5.67±0.33 4.23±0.33 72.69 W2 89.67±1.34 4.78±0.26 3.45±0.26 52.97 W3 88.66±0.31 5.12±0.21 3.56±0.21 27.44 W4 90.08±0.69 5.89±0.36 4.34±0.36 100 Z1 88.57±0.31 4.95±0.25 3.78±0.25 22.48 Z2 89.43±0.51 5.34±0.28 3.95±0.28 62.11 Z3 88.39±0.32 4.69±0.32 2.95±0.32 3.15 Z4 89.01±0.82 5.76±0.19 4.12±0.19 58.24

[0071] A mounting bracket 2 is fixedly installed on one side of the heating device 1. A moving device 3 is provided inside the mounting bracket 2. A support frame 4 is fixedly installed at the output end of the moving device 3.

[0072] Heating device 1 is a near-infrared spectrometer that is commonly used in the prior art.

[0073] The moving device 3 includes a moving groove 31, a rotating rod 32, and a moving block 33. The moving groove 31 is opened inside the mounting frame 2, the rotating rod 32 is rotatably connected to the inside of the moving groove 31, and the moving block 33 is slidably connected to the inside of the moving groove 31.

[0074] The rotating rod 32 is a threaded rod, and the moving block 33 has a threaded hole inside that is adapted to the threaded rod. When the rotating rod 32 rotates to one side, the moving block 33 moves to one side on the surface of the rotating rod 32, and at the same time moves to one side inside the moving groove 41.

[0075] The support frame 4 is fixedly installed on the top of the movable block 33.

[0076] The support frame 4 is equipped with a switching device 5, which includes a reset groove 51, a reset rod 52, a reset spring 53, a rotating frame 54, a rotating disk 55, and multiple rotating sleeves 56. The reset groove 51 is opened inside the support frame 4. The reset rod 52 is slidably connected to the inside of the reset groove 51. The reset spring 53 is sleeved on the surface of the reset rod 52. The rotating frame 54 is fixedly connected to one end of the reset rod 52. The rotating disk 55 is fixedly connected to the surface of the reset rod 52. The multiple rotating sleeves 56 are rotatably connected to the inside of the rotating disk 55.

[0077] One end of the reset rod 52 is fixedly connected to a circular block, and the reset spring 53 is disposed inside the reset groove 51 and located at the top of the circular block. When the reset rod 52 moves downward, the reset spring 52 pushes the circular block to move the reset rod 52 downward to assist in the reset. After the reset rod 52 is reset, the reset spring 53 provides pressure to limit the position.

[0078] At the same time, the circular block prevents the reset rod 52 from separating from the reset groove 51 when it moves upward.

[0079] The rotating sleeve 56 is used to store the box 7 rotating inside the rotating disk 55.

[0080] Each of the multiple rotating sleeves 56 has a storage box 7 slidably connected inside, and each of the multiple storage boxes 7 has a support ring 8 fixedly connected to its surface.

[0081] The support ring 8 is used to move the rotating disk 55 upward and then move the storage box 7 upward, so as to remove the storage box 7 inside the detection device 1 while ensuring that the bottom of the other storage boxes 7 does not contact the surface of the support frame 4.

[0082] The surface of the support frame 4 is provided with a limiting device 6, which includes a limiting plate 61 and a plurality of limiting rods 62. The limiting plate 61 is fixedly connected to the surface of the support frame 4, and the plurality of limiting rods 62 are slidably connected to the interior of the limiting plate 61.

[0083] One end of each of the multiple limiting rods 62 is fixedly connected to the bottom of the rotating frame 54. The rotating disk 55 and the limiting disk 61 are each provided with multiple limiting holes that are compatible with the limiting rods 62. After the multiple limiting rods 62 enter the multiple limiting holes inside the rotating disk 55 and the limiting disk 61 respectively, the rotating disk 55 is limited.

[0084] In use, rotating the rotating rod 32 to one side causes the moving block 33 to move to one side inside the moving groove 31. When the moving block 33 moves to one side, it moves the support frame 4 to the appropriate position.

[0085] After placing multiple storage boxes 7 inside multiple rotating sleeves 56, the bottom of one of the multiple storage boxes 7 contacts the detection area inside the detection device 1, thereby detecting the storage box 7 by the detection device 1.

[0086] After the sample in storage box 7 has been tested, the rotating frame 54 moves upward, thereby causing the reset rod 52 to move upward inside the reset groove 51 and pressing the reset spring 53. When the rotating frame 54 moves upward, it causes multiple limit rods 62 to move and separate inside the limit plate 61. Then, the rotating frame 54 rotates to one side, thereby causing the rotating plate 55 to rotate to one side, switching the position between multiple storage boxes 7.

[0087] After the storage box 7 is switched, the rotating frame 54 is moved downward, which drives the reset rod 52 connected to the rotating disk 55 to move downward and reset. At the same time, multiple limit rods 62 are inserted into the interior of the limit disk 61 to limit the rotating disk 55.

[0088] The application of a high-quality wheat raw material in the brewing process, the rapid screening of the high-quality wheat raw material, and the method for applying the high-quality wheat raw material in the brewing process include the following steps:

[0089] S1: Raw material pretreatment: High-quality wheat is lightly pulverized using a traditional roller mill, with the degree of pulverization controlled to ensure "the heart is rotten but the bran is not," meaning the endosperm is pulverized into fine powder (≥50% passing through a 20-mesh sieve), while the bran retains a larger, flaky structure. This operation ensures a sufficient carbon source supply and utilizes the physical structure of the bran to provide good air permeability for the koji blocks, creating favorable conditions for the growth of aerobic microorganisms (such as Aspergillus oryzae and Rhizopus).

[0090] S2: Raw material compound ingredients: high-quality wheat flour: 80% (as the main component, providing basic carbon and nitrogen sources and framework), barley: 15% (rich in β-glucan, with good looseness, which is conducive to mycelial growth), peas: 5% (rich in protein, providing nitrogen source, and promoting aroma production), wheat bran: 5% (added extra to further enhance the air permeability and nutrition of the koji).

[0091] S3: Inoculate the brewer's yeast into the brewer's yeast solid culture medium of step 2, cultivate, dry, and obtain brewer's yeast wheat koji;

[0092] In the wheat yeast solid culture medium, the wheat content is 80% to 100% by mass, and optionally, it also includes 0% to 20% by mass of waste.

[0093] S4: Brewing using traditional blended aroma baijiu brewing techniques: Blended aroma baijiu is produced using a four-grain brewing, three-fermentation, and segmented distillation method. The brewing raw materials (sorghum, wheat, rice, and glutinous rice, etc.) are crushed, moistened with hot water above 80℃, and then steamed under pressure with lees equal to three times the weight of the grains and about 16% cooked bran until "smooth and not greasy". After cooling, mixed wheat koji is added and the mixture is piled into a stacking bed with a height of 50-70cm for 48 hours. The pile is turned over once every 24 hours. The top temperature of the stacked grain mash can reach above 55℃. After cooling, wheat koji is added again and mixed with lees (1.5-2 times the weight of the grains are added). The mixture is then fermented in a mud-bottomed stone slab pit for 60-75 days. The upper, middle, and lower layers of mash are removed separately and distilled at medium to high temperatures.

[0094] Experimental results: Compared with other fortified yeasts made from wheat varieties, the novel fortified compound yeast prepared using the highest-scoring wheat W3 showed significantly higher fermentation and esterification power, exhibiting vigorous mycelial growth and a rich aroma. Meanwhile, the base liquor of the fragrant baijiu brewed with the novel fortified compound yeast prepared from wheat W3 exhibits advantages in cellar aroma, richness, purity, and clean taste compared to that brewed with fortified yeast made from other wheat varieties. The yield per cellar is significantly higher than that of fortified yeast made from other wheat varieties. Furthermore, the specific chain length distribution provides an optimized precursor pathway for the generation of abundant ethyl acetate, ethyl lactate, and other flavor compounds, thus significantly improving the flavor fullness and the rate of premium-grade products. Compared to fragrant baijiu brewed using traditional yeast and brewing techniques, the yeast's fermentation and esterification capabilities are significantly higher than those of yeast made from ordinary wheat, characterized by vigorous mycelial growth and a rich aroma. The base liquor produced using this wheat yeast has advantages in cellar aroma, richness, purity, and clean taste, with a significantly higher yield per cellar than that of yeast made from ordinary wheat (P < 0.05). The improvement rate was 6.0%. At the same time, the specific chain length distribution provided a more optimized precursor pathway for the generation of rich flavor substances such as ethyl acetate and ethyl lactate, thereby significantly improving the flavor fullness and the rate of premium products of the base wine.

[0095] Based on the evaluation results of the application of different wheat-based fortified compound yeast to the scoring of the base liquor in the blended aroma baijiu, the weight setting in Example 2 is the most suitable for screening brewing wheat.

[0096] Table 6: Scoring of Raw Liquor Based on Different Wheat-Based Fortified Compound Starter Formation in Fragrant Baijiu

[0097] Variety Amylopectin ratio Amylose degree Amylose short chain and medium long chain ratio Score ratio / % content / % content / % M1 0.52 0.91 0.90 63.21 12.72 Variety 76 M2 0.34 1.47 1.03 125.42 22.05 Total acid (g / L) 84 M3 0.43 0.85 0.86 57.68 10.32 Total ester (g / L) 66 M4 0.55 1.97 1.03 153.98 42.73 Single cellar yield (Kg / cellar) 86 W1 0.31 0.97 1.37 69.52 19.92 Ethyl acetate (mg / 100ml) 79 W2 0.36 0.85 1.33 64.42 21.51 Ethyl lactate (mg / 100ml) 77 W3 0.50 2.01 1.47 169.24 47.88 Sensory 94 W4 0.41 0.97 0.45 68.88 25.56 Original liquor score 74 Z1 0.37 1.27 1.08 103.24 21.59 Faint aroma, prominent alcohol taste, short taste, bitter tail 82 Z2 0.50 0.76 0.85 69.71 10.21 Colorless and transparent, pure aroma, prominent grain aroma, sweet and mellow 67 Z3 0.42 1.47 1.14 98.99 34.54 Unorthodox taste, prominent alcohol taste, short taste, bitter tail 80 Z4 0.39 0.97 0.95 59.67 14.50 Colorless and transparent, pure aroma, prominent grain aroma, sweet and clean Slight aroma, colorless and transparent. Overall bitter, bitter tail Slightly mellow entry, short taste, bitter and astringent aftertaste, uncoordinated Colorless and transparent, pure aroma, prominent grain aroma, sweet and mellow, clean and coordinated Slightly mellow entry, short taste, bitter and astringent aftertaste, uncoordinated Slightly mellow entry, short taste, bitter and astringent aftertaste, uncoordinated Slightly mellow entry, short taste, bitter and astringent aftertaste, uncoordinated Slightly mellow entry, short taste, bitter and astringent aftertaste, uncoordinated Slightly mellow entry, short taste, bitter and astringent aftertaste, uncoordinated Slightly mellow entry, short taste, bitter and astringent aftertaste, uncoordinated 73

[0098] Compared with related technologies, the present invention provides a rapid screening method for high-quality wheat raw materials and its application in the brewing process, which has the following beneficial effects:

[0099] This invention provides a rapid screening method for high-quality wheat raw materials and its application in the brewing process. By using a pre-established amylopectin structural characteristic prediction model, near-infrared spectral data of the wheat sample to be tested are collected and input into the prediction model to obtain the predicted value of the amylopectin structural characteristics of the sample. The brewing suitability index of the sample is then calculated by substituting the obtained predicted value into a formula. Based on the brewing suitability index, a graded screening is completed. Thus, by using the content and structural characteristics of amylopectin as the core judgment indicators, the brewing suitability of wheat can be efficiently predicted, and high-quality wheat can be screened quickly and accurately. The novel fortified compound yeast prepared from the wheat with the highest score exhibits significantly higher fermentation and esterification power than fortified yeasts made from other wheat varieties, showing vigorous mycelial growth and a rich aroma. Compared with the original baijiu made from fortified yeast of other wheat varieties, the baijiu made from the new fortified compound yeast has advantages in terms of cellar aroma, rich aroma, pure aroma and clean taste. The yield per cellar is significantly higher than that made from fortified yeast of other wheat varieties. At the same time, the specific chain length distribution provides a more optimized precursor pathway for the generation of rich flavor substances such as ethyl acetate and ethyl lactate, thereby significantly improving the flavor fullness and the rate of premium grade of the base liquor.

[0100] The above description is merely an embodiment of the present invention and does not limit the patent scope of the present invention. Any equivalent structural or procedural transformations made based on the content of the present invention specification and drawings, or direct or indirect applications in other related technical fields, are similarly included within the patent protection scope of the present invention.

Claims

1. A rapid screening method for high-quality wheat raw materials, characterized in that, Includes the following steps: S1: Provide a pre-established prediction model for the structural properties of amylopectin, which is trained based on the correlation between the near-infrared spectrum of wheat samples and the true values ​​of the amylopectin structural parameters measured by chromatography. S2: Collect the near-infrared spectrum of the wheat sample to be tested; S3: Input the spectral data obtained in step 2 into the prediction model to obtain the predicted value of the amylopectin structural characteristics of the sample; S4: Substitute the predicted value obtained in step 3 into the formula: Brewing Suitability Index = w1 + w2 + w3, to calculate the brewing suitability index of the sample; where w1 ranges from 0.5 to 0.6, w2 ranges from 0.2 to 0.4, and w3 ranges from 0.1 to 0.

3. S5: Complete the grading and screening based on the brewing suitability index.

2. The rapid screening method for high-quality wheat raw materials according to claim 1, characterized in that, w1 is the amylopectin content, w2 is the degree of starch branching, and w3 is the ratio of short-chain to medium- and long-chain starch.

3. The rapid screening method for high-quality wheat raw materials according to claim 1, characterized in that, In step 1, a large number of wheat samples with broad genetic diversity are collected as a modeling set. Chromatography is used to accurately determine the fine structural parameters of amylopectin in each sample in the modeling set, including at least: amylopectin content, branching degree, and the ratio of short chains to medium and long chains.

4. The rapid screening method for high-quality wheat raw materials according to claim 3, characterized in that, The detection device collects spectral data of all model set samples, correlates the preprocessed spectral data with the above-mentioned amylopectin structural parameters, uses partial least squares and other machine learning algorithms to train and establish amylopectin structural characteristic prediction model, and then grades wheat according to the established brewing suitability index formula.

5. The rapid screening method for high-quality wheat raw materials according to claim 4, characterized in that, A mounting bracket is fixedly installed on one side of the heating device, and a moving device is provided inside the mounting bracket. A support frame is fixedly installed at the output end of the moving device.

6. The rapid screening method for high-quality wheat raw materials according to claim 5, characterized in that, The moving device includes a moving slot, a rotating rod, and a moving block. The moving slot is opened inside the mounting frame, the rotating rod is rotatably connected to the inside of the moving slot, and the moving block is slidably connected to the inside of the moving slot.

7. The rapid screening method for high-quality wheat raw materials according to claim 5, characterized in that, The support frame is equipped with a switching device, which includes a reset groove, a reset rod, a reset spring, a rotating frame, a rotating disk, and multiple rotating sleeves. The reset groove is located inside the support frame, the reset rod is slidably connected to the inside of the reset groove, the reset spring is sleeved on the surface of the reset rod, the rotating frame is fixedly connected to one end of the reset rod, the rotating disk is fixedly connected to the surface of the reset rod, and the multiple rotating sleeves are rotatably connected to the inside of the rotating disk.

8. The rapid screening method for high-quality wheat raw materials according to claim 7, characterized in that, Each of the multiple rotating sleeves has a storage box slidably connected inside, and each of the multiple storage boxes has a support ring fixedly connected to its surface.

9. The rapid screening method for high-quality wheat raw materials according to claim 7, characterized in that, The surface of the support frame is provided with a limiting device, which includes a limiting plate and multiple limiting rods. The limiting plate is fixedly connected to the surface of the support frame, and the multiple limiting rods are slidably connected to the inside of the limiting plate.

10. A method for applying high-quality wheat raw material in the brewing process, characterized in that, The rapid screening of high-quality wheat raw materials according to any one of claims 1-9, and its application in the brewing process, includes the following steps: S1: Raw material pretreatment: High-quality wheat is lightly pulverized using a traditional roller mill. S2: Raw material compound ingredients: high-quality wheat flour: 80%, barley: 15%, peas: 5%, wheat bran: 5%; S3: Inoculate the brewer's yeast into the brewer's yeast solid culture medium of step 2, cultivate, dry, and obtain brewer's yeast wheat koji; S4: Brewing using traditional blended aroma baijiu brewing techniques: Blended aroma baijiu is produced using a four-grain brewing, three-fermentation, and segmented distillation method. The brewing raw materials are crushed, moistened with hot water above 80℃, and then three times the weight of the grains are added with lees and about 16% cooked bran for pressurized steaming. After cooling, mixed wheat koji is added and the mash is piled up. After cooling, wheat koji is added again and mixed with lees, and then the mash is fermented in a mud-bottomed stone slab pit for 60-75 days. The upper, middle, and lower layers of mash are dug out separately and distilled at medium to high temperatures.

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