CN111505224A - Method for evaluating brewing performance of brewing sorghum - Google Patents
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Abstract
The invention discloses an evaluation method of brewing sorghum brewing performance and application thereof. According to the method, the brewing performance evaluation method of the white spirit brewing sorghum is established through research and analysis on the influence factors of the brewing performance of the brewing sorghum, and is applied to the evaluation of the liquor outlet condition of sorghum brewing; according to the method provided by the invention, simple physical and chemical detection can be carried out on the new variety of sorghum, and whether the sorghum is in accordance with the brequ liquor brewing or not can be judged, so that brewing enterprises can screen the best brewing sorghum variety at the highest speed and the lowest cost, and the practical significance is great.
Description
Technical Field
The invention relates to the technical field of wine brewing, in particular to a brewing technology of white spirit, and more particularly relates to an evaluation method of brewing performance of brewing sorghum.
Background
Chinese white spirit is one of the oldest distilled spirits in the world and is generally brewed by grain fermentation. Sorghum is a first raw material for brewing white spirit due to the characteristics of high starch, low protein fat and the like, and most of famous white spirits use sorghum as a brewing raw material.
At home and abroad, thousands of sorghum varieties are available, but not all sorghum varieties are suitable for brewing, white spirit brewing has selectivity to sorghum varieties, and the types and standards of sorghum with different flavor types and different brewing processes are different. The research on how to quickly select sorghum varieties suitable for brewing in wine enterprises according to the characteristics of the sorghum varieties is urgently needed to be developed in the white spirit industry.
In recent years, some enterprises have begun to study methods for evaluating the brewing performance of sorghum. For example, the sorghum liquor brewing performance evaluation method established by Luzhou Shanghai Limited aiming at the use requirements of Luzhou Baijiu liquor brewing sorghum comprehensively evaluates the brewing performance of sorghum from the aspects of sorghum starch, protein, fat, tannin, water absorption performance, alkali digestion degree, viscosity and the like, and is used for guiding the selection of brewing sorghum varieties.
The brewing performance of sorghum involves many factors, and it is difficult to make a relatively accurate evaluation using a single index.
In view of this, how to establish an evaluation method of brewing sorghum brewing performance according to the research on sorghum brewing quality influencing factors is a key technical problem which needs to be solved urgently by technical personnel in the field.
Disclosure of Invention
Aiming at the defects, the invention provides an evaluation method for brewing performance of brewing sorghum.
The invention adopts the following technical scheme:
a method for evaluating brewing performance of brewing sorghum comprises the steps of determining influence factors of brewing sorghum brewing performance, detecting to obtain specific values of the influence factors of sorghum to be evaluated, obtaining scores and weight coefficients of the influence factors based on evaluation judgment standards, and summing the scores after products of the scores and the weight coefficients of the influence factors are utilized to obtain the brewing performance grade of the sorghum to be evaluated.
In the technical scheme, the influencing factors of brewing sorghum performance comprise the content of coarse starch CsPotassium element content CkLeucine content ClPhenylalanine content CbThe ratio R of amylopectin and the content of crude fat Cf。
Further, in the above technical scheme, the content of the crude starch CsAnd (3) measuring by adopting an acid hydrolysis method.
Further, in the above technical scheme, the amylopectin ratio R is measured by a spectrophotometric method.
Further, in the above technical solution, the crude fat content CfThe measurement is carried out by a Soxhlet extraction method.
Further, in the above technical solution, the content of potassium element CkAnd (3) measuring by using an inductively coupled plasma mass spectrometry.
Further, in the above technical solution, the leucine content ClAnd phenylalanine content CbThe amino acid analyzer method is adopted for determination.
Further, in the above technical solution, according to the specific values of the various influencing factors of the sorghum to be evaluated obtained by detection, the score values of the various influencing factors are obtained based on the following evaluation criteria:
crude starch content CsWhen C is presentsWhen the concentration is more than 77 percent, the score is 3, and when the concentration is more than 74 percent and less than or equal to CsWhen the content is less than or equal to 77 percent, 2 points are counted, and when the content is CsWhen the content is less than 74%, marking 1 point;
content of Potassium element CkWhen C is presentkWhen the concentration is more than 4900mg/kg, 3 points are counted, and when the concentration is higher than CkWhen the weight is less than or equal to 4900mg/kg, the score is 1;
leucine content ClWhen C is presentlWhen the ratio is less than 1.1g/100g, the score is 3, and when the ratio is more than or equal to 1.1g/100g, the ratio is more than or equal to ClWhen the ratio is less than or equal to 1.5g/100g, 2 points are counted, and when the ratio is less than or equal to ClWhen the content is more than 1.5g/100g, the score is 1;
phenylalanine content CbWhen C is presentbWhen the content is less than 0.4g/100g, the score is 3, and when the content is more than or equal to 0.4g/100g, the content is more than or equal to CbWhen the content is less than or equal to 0.5g/100g, 2 minutes are counted, and when the content is less than or equal to CbWhen the content is more than 0.5g/100g, the score is 1;
amylopectin accounts for R, when R is more than 95%, it is counted for 3 points, when C is countedkWhen the content is less than or equal to 95 percent, recording for 1 minute;
crude fat content CfWhen 3% < CfWhen the content is less than or equal to 4.5 percent, the score is 3, when the content is less than 2 percent, the score is CfWhen the content is less than or equal to 3 percent, 2 points are counted, and when the content is Cf> 4.5% or CfWhen the content is less than or equal to 2 percent, the score is 1.
Still further, in the above technical solution, the content of the crude starch CsPotassium element content CkLeucine content ClPhenylalanine content CbAmylopectin ratio R and crude fat content CfAre respectively 0.3, 0.2, 0.15, 0.05, 0.2 and 0.1.
Further preferably, the following evaluation rules are used to evaluate the brewing performance rating of sorghum:
when the score value is less than 2 minutes, the brewing performance grade is poor; when the score value is more than or equal to 2 points and less than 2.5 points, the brewing performance grade is general; when the score value is more than or equal to 2.5 and less than 2.8 minutes, the brewing performance grade is good; when the score value is more than or equal to 2.8 minutes, the brewing performance grade is excellent.
According to another aspect of the invention, the application of the evaluation method in the evaluation of the wine production condition of sorghum wine is provided.
Specifically, when the liquor quality of kaoliang liquor is evaluated by the above evaluation method, the liquor quality is prioritized, and when the liquor quality is the same, the liquor yield is evaluated.
The invention has the advantages that:
according to the method, the brewing performance evaluation method of the white spirit brewing sorghum is established through research and analysis on the influence factors of the brewing performance of the brewing sorghum, and is applied to the evaluation of the liquor outlet condition of sorghum brewing; according to the method provided by the invention, simple physical and chemical detection can be carried out on the new variety of sorghum, and whether the sorghum is in accordance with the brequ liquor brewing or not can be judged, so that brewing enterprises can screen the best brewing sorghum variety at the highest speed and the lowest cost, and the practical significance is great.
Detailed Description
The following examples are given to further illustrate the embodiments of the present invention. The following examples are intended to illustrate the invention, but are not intended to limit the scope of the invention.
The embodiment provides a method for evaluating brewing performance of brewing sorghum, which comprises the following steps:
s1, determining influence factors of brewing performance of the brewing sorghum, specifically including the content C of crude starchsPotassium element content CkLeucine content ClPhenylalanine content CbAmylopectin ratio R and crude fat content Cf。
And S2, detecting to obtain specific values of the influence factors of the sorghum varieties of the two glutinous rice varieties No. 1, the Kyoto variety No. 5 and the Hongmao variety No. 6.
In detail, the crude starch content CsThe method comprises the following steps of taking a sample to be detected after condensation separation, crushing the sample to be detected by a crusher until the sample completely passes through a 40-mesh sieve, fully mixing, sampling about 0.8 g (accurately to 0.0001g) of the sample into an erlenmeyer flask, adding 100m L and 30m L hydrochloric acid (1+1) solution, slightly shaking until the sample is fully wet, connecting a condenser pipe, placing the erlenmeyer flask in a boiling water bath for refluxing for 2 hours, adjusting the pH value to be neutral by using 400 g/L sodium hydroxide solution after the hydrolysate is cooled, transferring the whole solution and residues into a 500m L volumetric flask, washing the erlenmeyer flask with water, combining washing solutions into the volumetric flask, adding water to dilute to a scale, filtering, discarding 20m L of initial filtrate, using the filtrate for determination, using a Feilin reagent titration method to detect the sugar value of the solution to be detected, simultaneously carrying out parallel operation on three parts, and averaging.
The starch content was calculated according to the following formula:
in the formula: csThe content of crude starch is shown in unit percent, c is the concentration of glucose solution in g/L in the Fehling reagent titration method, V0The average volume of the glucose solution consumed is m L, 0.9 is the conversion coefficient of glucose and starch, m is the mass of the sample in g, V is the average volume of the hydrolysis solution of the sample for measurement in m L, and 500 is the volume of the sample solution in m L.
In detail, the content of potassium element CkThe method adopts inductively coupled plasma mass spectrometry for determination, and comprises the following steps:
pulverizing test sample into coarse powder, weighing about 0.5g, placing in pressure-resistant high-temperature-resistant microwave digestion tank, adding 5m L nitric acid, sealing, digesting according to the corresponding requirements of microwave digestion instrument and a certain digestion program, cooling, taking out digestion tank, placing in electric heating acid-dispelling plate, heating, cooling, transferring digestion solution into 50m L measuring flask, washing digestion tank with a small amount of water for 3 times, mixing washing solutions, diluting with water to scale, and shaking to obtain blank solution of reagent by the same method39And K, adding an internal standard on line, and selecting an appropriate correction equation to correct the measured elements according to the requirements of different instruments, wherein specifically, the RF power of the instrument is 1550W, the sampling depth is 5mm, the cooling airflow rate is 14.0L/min, and the auxiliary airflow rate is 0.80L/min.
Calculating the potassium content according to the following formula:
in the formula: ckThe test solution is prepared from potassium element, C, V, f and g, wherein the content of the potassium element is mg/kg, the concentration of potassium in the test solution is mg/L, the V is the constant volume of the test solution and is m L, the f is the dilution factor, and the m is the mass of a sample to be tested and is g.
In detail, leucine content ClAnd phenylalanine content CbThe method comprises the steps of crushing a test sample into coarse powder, weighing 0.02g of a sample (with an accurate value of 0.0001g) into a hydrolysis tube, adding 10ml of 6 mol/L hydrochloric acid solution and 3-4 drops of phenol, freezing the hydrolysis tube in a refrigerant for 3-5min, vacuumizing to 0Pa, filling nitrogen, repeatedly vacuumizing and filling nitrogen for 3 times, sealing, putting the tube into a 110 +/-1 ℃ electric heating blast thermostat, hydrolyzing for 22h, taking out, cooling to room temperature, opening the hydrolysis tube, filtering the hydrolysate to a 50m L volumetric flask, washing the tube with a small amount of water for multiple times, transferring the water washing solution into the 50m L volumetric flask, finally using water to scale, shaking and mixing uniformly, accurately sucking 1.0m L filtrate to a 15m L or 25m 2 volumetric flask, transferring the filtrate into a test tube concentrator or a parallel evaporator under a heating environment at 40-50 ℃ for reduced pressure drying, dissolving the dried residue with 1-2m water, drying again, transferring the filtrate into a test tube with a filter membrane concentrator or a standard sample solution containing citric acid, transferring the filtrate into a test tube, drying solution containing citric acid, measuring the pH of the sample, measuring the sample by a standard solution with a standard solution of 0.2 μm 3922, measuring method, adding the sodium citrate, measuring solution, and measuring the sodium citrate solution with a standard solution, and measuring method, and measuring the sodium citrate solution, wherein the sodium citrate solution, and measuring the sodium citrate.
The amino acid content was calculated according to the following formula:
in the formula: xiIs the content of amino acid i, and the unit is g/100 g; caFor mixing ammoniaThe content of amino acid a in the standard working liquid of the base acid is nmol/ml; as is the peak area of the liquid amino acid s of the standard working of the mixed amino acid; a. theiThe peak area of amino acid i in the solution is determined; f is the dilution times; v is the volume of the test hydrolysate for transferring constant volume, and the unit is ml; m is the molar mass of the amino acid i and the unit is g/mol; m is the weight of the sample, and the unit is g; 109The coefficient is that the test content is converted from nanogram to gram; 100 is a scaling factor.
Specifically, the amylopectin ratio R is measured by spectrophotometry, specifically, 20g of sorghum sample is taken by a quartering method, the sample is crushed by a crusher, the whole sorghum sample passes through a 80-mesh sieve, the content of crude starch in the sample is measured by the crude starch content detection method, a sample equivalent to 0.1000g of crude starch (for example, 100mg of the sample is measured when the amylose percentage content is calculated according to the dry weight of the sample) is weighed in a 100ml volumetric flask, 1ml of anhydrous ethanol is added to fully wet the sample, then 9ml of 1 mol/L sodium hydroxide solution is added to disperse for 10min in a boiling water bath, the cooling is rapidly carried out, the volume is determined by water, 20m L dispersion is put in a 50m L-gauge test tube, 7-10m L petroleum ether is added to the test tube, the test tube is shaken intermittently for 10min, the test tube is stood for 15min, a suction tube connected to a water pump is used for demixing, an upper petroleum ether layer is sucked, the operations are repeated for 2-3 times, the sucked alkali dispersion 5m L after being degreased is put in a 100m L, water is added to the volumetric flask, 351 m L m of water, the absorbance is read, and the mixed solution is added to obtain the absorbance of the mixed solution according to obtain the mixed mass equation of the water.
The calculation formula of the amylopectin content (% in the total starch amount) is as follows:
in the formula: r is the ratio of amylopectin to total starch, and the unit is; g is the amylose mass calculated from the corresponding mixed calibration curve or regression equation, and the unit is mg; m is the amylopectin of the crude starch contained in the sample to be weighed.
In detail, crude fat content CfDetermined by Soxhlet extraction method, in particularWeighing 1g of sample, accurately weighing 0.0001g of sample, wrapping the sample by using filter paper, putting the wrapped sample into an extraction cylinder of an extractor, connecting a receiving bottle dried to constant weight, adding 50ml of anhydrous ether or petroleum ether from the upper end of a condenser pipe of the extractor, heating the sample in a water bath to continuously reflux and extract the anhydrous ether or petroleum ether for 3 hours, taking down the receiving bottle, recovering the anhydrous ether or petroleum ether, steaming the sample on the water bath until 1-2m L of solvent in the receiving bottle remains, wiping the exterior of the extracting bottle by using absorbent cotton to wipe the anhydrous ether, drying the sample at 95-105 ℃ for 1 hour, cooling the sample in a dryer for 0.5 hour, weighing the sample, and repeating the above operations until the constant weight (the difference of 2 times of weighing is not more than 2mg), wherein the increased mass of the extracting bottle is the mass of the crude fat.
Crude fat content calculation formula:
in the formula: cfIs the crude fat content; f is the mass of the extraction bottle and the extracted fat, and the unit is g; t is the mass of an empty extraction bottle, and the unit is g; s is the sample mass in g.
Specifically, the results of detecting the influencing factors of the sorghum varieties of two glutinous rice varieties 1, Kyoto 5 and Hongmao 6 are shown in the following table 1.
TABLE 1 test results of various influencing factors of three varieties of sorghum
S3, the score values of the respective influencing factors were obtained according to the evaluation criteria described in table 2 below, and the results are shown in table 3 below.
TABLE 2 evaluation criteria for the respective influencing factors
TABLE 3 score values of the respective influencing factors
And S4, multiplying the scores of the influencing factors by the weight coefficients thereof, adding the products to obtain scores, and evaluating the brewing performance grade of the sorghum according to the following evaluation rules.
Wherein the content of crude starch is CsPotassium element content CkLeucine content ClPhenylalanine content CbAmylopectin ratio R and crude fat content CfAre respectively 0.3, 0.2, 0.15, 0.05, 0.2 and 0.1.
When the score value is less than 2 minutes, the brewing performance grade is poor; when the score value is more than or equal to 2 points and less than 2.5 points, the brewing performance grade is general; when the score value is more than or equal to 2.5 and less than 2.8 minutes, the brewing performance grade is good; when the score value is more than or equal to 2.8 minutes, the brewing performance grade is excellent.
The scores of the two glutinous rice nos. 1, 5 and 6 were calculated to be 2.95, 2.55 and 2.05, respectively, and the grades thereof were excellent, good and general, respectively.
In addition, in the embodiment of the invention, in the brewing test of the sorghum of the glutinous rice No. 1, the Kyoto No. 5 and the Hongmao No. 6, a fen-flavor Xiaoqu liquor brewing process is adopted, the brewing test is carried out on each variety according to the optimal grain steaming parameter and brewing parameter, 9 rows of tests are carried out on each variety, and the liquor brewing rate and the liquor quality of three sorghum are compared as shown in the following table 4.
TABLE 4 liquor-making rate and liquor quality results for each sorghum variety
Further, sensory evaluation was performed on the above-mentioned two-kind glutinous rice 1, kyoto 5 and hongmao 6 wine products, and the results are shown in the following table 5.
TABLE 5 sensory evaluation of the wine-out products of the respective sorghum varieties
According to the results of the test examples, the liquor yield of the two glutinous sorghum varieties No. 1 is the best under the best brewing conditions of various varieties, so that the brewing performance of the two glutinous sorghum varieties No. 1 is the best; jingdu No. 5, the worst sorghum No. 6. The result is consistent with the evaluation result of the method for evaluating the brewing performance of the brewing sorghum, so that the method provided by the invention can be used for evaluating the brewing performance of the fen-flavor Xiaoqu liquor of different varieties of sorghum, and has important guiding significance for adjusting the process in the brewing production process.
Finally, the above is only a preferred embodiment of the present invention, and is not intended to limit the scope of the present invention. Any modification, equivalent replacement, or improvement made within the spirit and principle of the present invention should be included in the protection scope of the present invention.
Claims (8)
1. The method for evaluating the brewing performance of the brewing sorghum is characterized by comprising the steps of determining influence factors of the brewing sorghum brewing performance, detecting to obtain specific values of the influence factors of the sorghum to be evaluated, obtaining scores and weight coefficients of the influence factors based on evaluation judgment criteria, and summing the products of the scores and the weight coefficients of the influence factors to obtain a score value, so that the brewing performance grade of the sorghum to be evaluated is obtained.
2. The method of claim 1, wherein the factor affecting brewery performance of sorghum vulgare comprises raw starch content CsPotassium element content CkLeucine content ClPhenylalanine content CbAmylopectin ratio R and crude fat content Cf。
3. The evaluation method according to claim 2,
the crude starch content CsMeasuring by adopting an acid hydrolysis method;
and/or the amylopectin ratio R is determined by spectrophotometry;
and/or the crude fat content CfMeasuring by a Soxhlet extraction method;
and/or, the content of potassium element CkMeasuring by adopting an inductively coupled plasma mass spectrometry;
and/or the leucine content ClAnd phenylalanine content CbThe amino acid analyzer method is adopted for determination.
4. The evaluation method according to claim 2 or 3, wherein, according to the specific values of the various influencing factors of the sorghum to be evaluated, the score values of the various influencing factors are obtained based on the following evaluation criteria:
crude starch content CsWhen C is presentsWhen the concentration is more than 77 percent, the score is 3, and when the concentration is more than 74 percent and less than or equal to CsWhen the content is less than or equal to 77 percent, 2 points are counted, and when the content is CsWhen the content is less than 74%, marking 1 point;
content of Potassium element CkWhen C is presentkWhen the concentration is more than 4900mg/kg, 3 points are counted, and when the concentration is higher than CkWhen the weight is less than or equal to 4900mg/kg, the score is 1;
leucine content ClWhen C is presentlWhen the ratio is less than 1.1g/100g, the score is 3, and when the ratio is more than or equal to 1.1g/100g, the ratio is more than or equal to ClWhen the ratio is less than or equal to 1.5g/100g, 2 points are counted, and when the ratio is less than or equal to ClWhen the content is more than 1.5g/100g, the score is 1;
phenylalanine content CbWhen C is presentbWhen the content is less than 0.4g/100g, the score is 3, and when the content is more than or equal to 0.4g/100g, the content is more than or equal to CbWhen the content is less than or equal to 0.5g/100g, 2 minutes are counted, and when the content is less than or equal to CbWhen the content is more than 0.5g/100g, the score is 1;
the ratio of amylopectin to R is 3 points when R is more than 95 percent and 1 point when R is less than or equal to 95 percent;
crude fat content CfWhen 3% < CfWhen the content is less than or equal to 4.5 percent, the score is 3, when the content is less than 2 percent, the score is CfWhen the content is less than or equal to 3 percent, 2 points are counted, and when the content is Cf> 4.5% or CfWhen the content is less than or equal to 2 percent, the score is 1.
5. The evaluation method according to any one of claims 2 to 4, wherein the crude starch content CsPotassium element content CkLeucine content ClPhenylalanine content CbAmylopectin ratio R and crude fat content CfAre respectively 0.3, 0.2, 0.15, 0.05, 0.2 and 0.1.
6. An evaluation method according to any one of claims 1 to 5, wherein the brewing performance grade of sorghum is evaluated using the following evaluation rules:
when the score value is less than 2 minutes, the brewing performance grade is poor; when the score value is more than or equal to 2 points and less than 2.5 points, the brewing performance grade is general; when the score value is more than or equal to 2.5 and less than 2.8 minutes, the brewing performance grade is good; when the score value is more than or equal to 2.8 minutes, the brewing performance grade is excellent.
7. Use of the evaluation method of any one of claims 1 to 6 for the evaluation of the vintage of sorghum.
8. The use according to claim 7, wherein the liquor quality is prioritized and evaluated as the liquor yield when the liquor quality is the same.
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