CN102759495A - Rheology representation of basic liquor subjected to solid-state fermentation of white spirit - Google Patents
Rheology representation of basic liquor subjected to solid-state fermentation of white spirit Download PDFInfo
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- CN102759495A CN102759495A CN2012102167630A CN201210216763A CN102759495A CN 102759495 A CN102759495 A CN 102759495A CN 2012102167630 A CN2012102167630 A CN 2012102167630A CN 201210216763 A CN201210216763 A CN 201210216763A CN 102759495 A CN102759495 A CN 102759495A
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- solid fermentation
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- fermentation base
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Abstract
The invention relates to a rheology representation of basic liquor subjected to solid-state fermentation of white spirit. The basic liquor subjected to the solid-state fermentation of the white spirit is scanned and tested in different modes by a rheology method and indexes so as to objectively evaluate the basic liquor according to flow curve fingerprints and characteristic values of the different indexes, and therefore, the basic liquor can be quickly and accurately graded or the difference of the basic liquor can be compared precisely.
Description
Technical field
Relate to liquor by solid fermentation base wine and evaluation.
Background technology
The famous-brand and high-quality liquor of China is many with solid state fermentation production, and it is a concrete and very important element task that the liquor base vinosity amount in the actual production is distinguished.In actual production, the quality of basic wine distinguished assurances such as the personal experience that depends on the personnel of blending and sense organ, so to the objectivity of the grade quality assessment of liquor base wine and accuracy is weak more and deficiency more.Research on The Rheology and use raising, improve and stable etc. produced important role and influence to product qualities such as food, daily use chemicals; Material such as the alcohol that liquor by solid fermentation base wine contains, aldehyde, acid, ester and combination thereof will appear with different surface and interfaces, rheological characteristics, and the detection that modern rheometer test technology is applied to basic wine grade and evaluation etc. have important use value.
Summary of the invention
The purpose of invention is to the evaluation method of existing liquor by solid fermentation base wine and uses actual needs, the rheology method for objectively evaluating of liquor by solid fermentation base wine grade is provided.
The purpose of invention realizes as follows:
Adopt flow graph; Carry out the test of different scanning pattern with cone-plate method, concentric drums method etc.; With the elastic modulus G of wine, the rheological curve of indexs such as viscous modulus or loss film amount G and viscosities il and eigenwert etc. are made objective division and judge to the basic wine grade and the nuance of liquor by solid fermentation.
The cone-plate method
Many or appearance amount when rare, adopt the cone-plate method to carry out different reheology models and measures less in sample size.
The concentric drums method
, adopt the concentric drums method to carry out different reheology models and measure when sufficient in the meticulous appearance amount of relatively reaching.
Dynamic strain scanning
Adopt the dynamic strain scan pattern that wine appearance is just measured, obtain the G under the differently strained condition, index rheological curve (or characteristic fingerprint) and eigenwerts such as G and η.
Dynamic frequency scanning
Adopt the dynamic frequency scanning pattern that wine appearance is just measured, obtain the G under the different frequency condition, index rheological curve (or characteristic fingerprint) and eigenwerts such as G and η.
Dynamic temperature scanning
Adopt the dynamic temperature scan pattern that wine appearance is just measured, obtain the G under the condition of different temperatures, index rheological curve (or characteristic fingerprint) and eigenwerts such as G and η.
Dynamic time scanning
Adopt the dynamic time scan pattern that wine appearance is just measured, obtain the G under the different time condition, index rheological curve (or characteristic fingerprint) and eigenwerts such as G and η.
Estimate
Under different rheology scan patterns, the G of different liquor by solid fermentation base wine, the rheological curve fingerprint of G and η etc. and eigenwert etc. there are differences, and its scanning spectrogram fingerprint all can characterize the nuance of different liquor by solid fermentation base wine.
Claims (9)
1. the rheology of liquor by solid fermentation base wine characterizes, and it is characterized in that: adopt rheology method and index that liquor by solid fermentation base wine is carried out objective division of grade or evaluation.
2. the rheology of liquor by solid fermentation base wine characterizes, and it is characterized in that: adopt flow graph, measure with different scan patterns and obtain related streams varied curve fingerprint and characteristic parameter.
3. can adopt vertebral plate method and concentric drums method or two kinds of methods to be used respectively.
4. in 5.00 ℃ of-40.00 ℃ of scopes, adopt different heating modes, liquor by solid fermentation base wine is carried out the steady state shearing rate scanning in the 0.01000 1/s-200.0 1/s range of shear rate.
5. in the frequency of 1.000 Hz, under the condition that temperature is 15 ℃-30 ℃, liquor by solid fermentation base wine is carried out the dynamic strain scanning in the 0.0100%-100.00% range of strain.
6. in the range of linearity of dynamic strain scanning, the temperature conditions with 15 ℃-30 ℃ carries out the dynamic frequency scanning in the 0.01-15.00Hz frequency range to liquor by solid fermentation base wine.
7. in the range of linearity of dynamic strain scanning,, liquor by solid fermentation base wine is carried out 15.00 ℃ of dynamic temperature scannings in-30.00 ℃ of temperature ranges with the frequency condition of 1.000 Hz.
8. in the range of linearity of dynamic strain scanning,, liquor by solid fermentation base wine is carried out the dynamic time scanning in the 0-360s time range with 10 ℃-30 ℃ temperature conditions.
9. to different liquor by solid fermentation base wine sweep measuring gained G, index rheological curve such as G and η and parameter are carried out multinomial or compound comparison; Divide the different quality grade.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201210216763.0A CN102759495B (en) | 2012-06-28 | 2012-06-28 | Rheology representation of basic liquor subjected to solid-state fermentation of white spirit |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201210216763.0A CN102759495B (en) | 2012-06-28 | 2012-06-28 | Rheology representation of basic liquor subjected to solid-state fermentation of white spirit |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN102759495A true CN102759495A (en) | 2012-10-31 |
| CN102759495B CN102759495B (en) | 2015-02-18 |
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| CN201210216763.0A Expired - Fee Related CN102759495B (en) | 2012-06-28 | 2012-06-28 | Rheology representation of basic liquor subjected to solid-state fermentation of white spirit |
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Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2004077145A (en) * | 2002-08-09 | 2004-03-11 | Mitsubishi Heavy Ind Ltd | Testing method using simulated fluid, and its device |
| CN101923033A (en) * | 2010-07-16 | 2010-12-22 | 中山大学 | Method for measuring viscosity of low-viscosity liquid and rheometer |
| CN102374961A (en) * | 2010-08-06 | 2012-03-14 | 克朗斯股份公司 | Method and device for determining viscosity |
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2012
- 2012-06-28 CN CN201210216763.0A patent/CN102759495B/en not_active Expired - Fee Related
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2004077145A (en) * | 2002-08-09 | 2004-03-11 | Mitsubishi Heavy Ind Ltd | Testing method using simulated fluid, and its device |
| CN101923033A (en) * | 2010-07-16 | 2010-12-22 | 中山大学 | Method for measuring viscosity of low-viscosity liquid and rheometer |
| CN102374961A (en) * | 2010-08-06 | 2012-03-14 | 克朗斯股份公司 | Method and device for determining viscosity |
Non-Patent Citations (2)
| Title |
|---|
| 沈良骥 等: "食品流变学基本概念简介", 《西北轻工业学院学报》, vol. 6, 31 December 1988 (1988-12-31), pages 86 - 95 * |
| 沈良骥 等: "食品流变性能的测试方法", 《西北轻工业学院学报》, vol. 7, 31 March 1989 (1989-03-31), pages 88 - 94 * |
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| Publication number | Publication date |
|---|---|
| CN102759495B (en) | 2015-02-18 |
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