Evaluation method for cooking performance of wine brewing sorghum and application thereof

Abstract

The invention discloses an evaluation method for cooking performance of wine brewing sorghum and application thereof. The evaluation method comprises the following steps of: evaluating, determining influence factors of the cooking performance of the wine brewing sorghum; and performing detecting to obtain a specific value of each influence factor of sorghum to be evaluated, obtaining a score valueand a weight coefficient of each influence factor based on an evaluation judgment standard, and summing to obtain a score value by utilizing a product of the score value and the weight coefficient ofeach influence factor, so as to obtain the cooking performance grade of the sorghum to be evaluated. The evaluation method can be applied to selection of sorghum brewing cooking parameters. When thelarge-scale production and replacement of varieties of wine-brewing sorghum are performed, by adopting the method, the grain steaming parameters of the sorghum in actual production can be determined by only performing related detection on a small amount of sorghum samples, so that the process adjustment period of the sorghum of the variety in use is greatly shortened, the production efficiency isimproved, meanwhile, the loss of wine quality and wine yield caused by process adjustment is effectively reduced, and the method has great practical significance.

Description

technical field [0001] The invention relates to the technical field of brewing, in particular to the brewing technology of liquor, more specifically, to a method for evaluating the cooking performance of brewing sorghum and its application. Background technique [0002] Chinese baijiu is one of the oldest distilled spirits in the world and is usually brewed from fermented grains. Sorghum is the first raw material for liquor brewing because of its high starch and low protein and fat characteristics. [0003] Wine making is a traditional manufacturing industry. The evaluation of sorghum cooking quality is generally judged by brewers based on their own experience. This method is subjective and varies from person to person, which is not conducive to guiding production. When there is a big change and the steaming process cannot be adjusted in time, it will have a great adverse effect on the wine production process. [0004] In recent years, some enterprises have begun to study ...

AI Technical Summary

Problems solved by technology

The Chinese invention patent application with the application number CN201210431087.9 discloses an evaluation method for the cooking quality of sorghum for winemaking. It evaluates the sorghum's cooking quality through the indicators of iodine blue value, gelatinization rate, gel consistency, water absorption rate and expansion rate of sorghum, combined with production experience. Cooking quality, judging the difference in sorghum wine production according to the cooking quality; this method is actually an evaluation method for the quality of cooked grains after cooking sorghum for winemaking, except for the selection of sorghum varieties for winemaking, it cannot guide the quality of sorghum in the actual production process. When the production process changes, the steamed grain process is adjusted in time, which has little significance for the guidance of process adjustment in actual production.

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