CN105181913A - Rice leaching rate detection method - Google Patents
Rice leaching rate detection method Download PDFInfo
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- CN105181913A CN105181913A CN201510430635.XA CN201510430635A CN105181913A CN 105181913 A CN105181913 A CN 105181913A CN 201510430635 A CN201510430635 A CN 201510430635A CN 105181913 A CN105181913 A CN 105181913A
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- leaching rate
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- fructus hordei
- hordei germinatus
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Abstract
The invention relates to a rice leaching rate detection method. The method comprises rice gelatinization and saccharification processing, mixture leaching rate measuring and calculation steps. After the technical scheme is employed, starch in a rice sample is subjected to gelatinization, the starch in the rice sample is subjected to saccharification with malts as a catalyst, then the leaching rate of the mixture of the rice sample and malts is measured by utilization of an extract detection method in GB/T 1686-2008 beer malt, the leaching rate of malts is measured separately by utilization of the extract detection method in GB/T 1686-2008 beer malt, and the leaching rate of the rice is the difference value of the leaching rate of the mixture to the leaching rate of malts. The cost of the provided detection method is low, the detection technology is simple, and detection accuracy can be ensured.
Description
Technical field
The present invention relates to a kind of rice leaching rate detection method.
Background technology
One of main supplementary material that rice often uses as beer producers, its leaching rate is an inspection rice batch excellent important indicator, reaction be the utilization factor size of rice.The equipment of traditional rice leaching rate costly, detects operation comparatively complicated.
Given this, the present inventor carries out deep research to the problems referred to above, then has this case to produce.
Summary of the invention
The object of the present invention is to provide that a kind of testing cost is lower, the detection method of the comparatively easy rice leaching rate of characterization processes, to improve the utilization factor of rice.
In order to achieve the above object, the present invention adopts such technical scheme:
A kind of rice leaching rate detection method, comprises the steps:
A, rice gelatinization: take rice sample, carry out gelatinization to the starch in rice;
B, saccharification process: take Fructus Hordei Germinatus, the rice sample added through processing of step A forms potpourri;
The mensuration of C, potpourri leaching rate: utilize agreement mashing system and density bottle method to record the leaching rate of potpourri;
D, calculating: the assay method with reference to " 6.7 extract " in GB/T1686-2008 " brewers malt " measures the leaching rate of Fructus Hordei Germinatus, the leaching rate of rice sample is the leaching rate that the leaching rate of potpourri deducts Fructus Hordei Germinatus.
As the specific embodiment of the present invention, steps A takes rice sample 25g, rice sample is added in the saccharification cup of a known weight, add 200mL water, furnishing pasty state, is placed on saccharification cup on asbestos pad and heats, and stir with thermometer, until temperature reaches 90 DEG C, the starch gelatinization in rice is made to form dextrin;
Step B takes the broken Fructus Hordei Germinatus of 25g fine powder, the temperature of the dextrin in steps A is reduced to 70-75 DEG C, then adds 1g Fructus Hordei Germinatus, and static 3-8min forms potpourri, is warming up to and seethes with excitement and the 5-10min that seethes with excitement, be cooled to 45 DEG C with calibration cell;
Saccharification cup is put into the saccharifying instrument being preheated to 45 DEG C by step C, 100mL45 DEG C of water and remaining 24g Fructus Hordei Germinatus are under agitation added in saccharification cup, and rinse saccharification cup inwall with 50mL water, start stirrer, in 45 DEG C of water-baths, 30min is incubated under constantly stirring, then with the programming rate of 1 DEG C/min, in 25min, 70 DEG C are risen to; Add 70 DEG C of water 100mL in saccharification cup, be incubated 1h at 70 DEG C after, in 10 ~ 15min, be cooled to room temperature, add water and make its content precise be that 450.0g obtains converted mash, converted mash is filtered obtained mixed liquor; The water being chilled to 15 DEG C after boiling is filled the density bottle of constant weight, plug the bottle stopper of band thermometer, immerses in 20 DEG C ± 0.1 DEG C water bath with thermostatic control, when it reaches 20 DEG C, suck the water of spilling arm with filter paper, cover small cap, dry a bottle wall, weigh immediately, obtaining quality is m1; The water of density bottle is gone, repeatedly pycnometer is rinsed 2-3 time with the mixed liquor prepared, mixed liquor is filled the density bottle of constant weight, plug the bottle stopper of band thermometer, immerse in 20 DEG C ± 0.1 DEG C water bath with thermostatic control, when it reaches 20 DEG C, suck the water overflowing arm with filter paper, cover small cap, dry a bottle wall, weigh immediately, obtain quality m2;
The calculating of step D, carry out by the following method:
Calculate the relative density of mixed liquor 20 DEG C time
Wherein, m is the quality of density bottle, and unit is gram;
M1 is the quality of density bottle and water, and unit is gram;
M2 is the quality of density bottle and mixed liquor, and unit is gram;
Pass through relative density
value, check in the extract content P of mixed liquor from the appendix A of GB/T1686-2008 " brewers malt ";
Measure the leaching rate EM of Fructus Hordei Germinatus with reference to the assay method of " 6.7 extract " in GB/T1686-2008 " brewers malt ", EM represents the leaching rate of air-dry Fructus Hordei Germinatus, and the leaching rate of air-dry potpourri is EY, and the leaching rate of anhydrous potpourri is EY ＇,
Wherein, XM represents the moisture in 100g Fructus Hordei Germinatus, and unit is gram;
XY represents the moisture in 100g rice sample, and unit is gram;
P represents the extract of potpourri, and unit is gram to represent;
As a kind of optimal way of the present invention, described Fructus Hordei Germinatus is the undertint beer Fructus Hordei Germinatus in GB/T1686-2008 " brewers malt ", saccharifying power >=250WK, its saccharificatinn period≤10min.
As a kind of optimal way of the present invention, described Fructus Hordei Germinatus is Ningbo Australia wheat.
In such scheme, described fine powder is broken to be referred to according to GB/T1686-2008 " brewers malt ", adopts DLFU dry pan, pulverizes under dish spacing is 0.2mm.
After adopting technical scheme of the present invention, make the starch gelatinization in rice sample, utilize Fructus Hordei Germinatus as catalyzer by the starch saccharification in rice, then make use of the detection method of extract in GB/T1686-2008 " brewers malt ", record leaching rate in rice sample and malt mixture, the leaching rate of Fructus Hordei Germinatus is recorded separately by the detection method of extract in GB/T1686-2008 " brewers malt ", the leaching rate of rice sample is the leaching rate that the leaching rate of potpourri deducts Fructus Hordei Germinatus, the detection method cost of this rice leaching rate is low, characterization processes is comparatively simple and easy, the accuracy detected can be ensured simultaneously.
Embodiment
In order to explain technical scheme of the present invention further, be described in detail below in conjunction with specific embodiment.
In detection method of the present invention, the instrument of use mainly contains: water bath with thermostatic control, temperature-controlled precision ± 0.1 DEG C; Saccharifier: with thermometer and stirrer, agitator speed 80r/min ~ 100r/min; Analytical balance: sensibility reciprocal 0.1mg; Balance: sensibility reciprocal 0.1g.Analytical balance: sensibility reciprocal 0.1mg, attached temperature density bottle: 25mL or 50mL.
Concrete employing following steps measure:
Take rice sample 25g, in the saccharification cup of a known weight, add the rice sample weighed up, add 200mL water, furnishing pasty state.Saccharification cup is placed on asbestos pad and heats, and stir with thermometer, until temperature reaches 90 DEG C, make the starch gelatinization in whole rice form dextrin.
Separately take the Fructus Hordei Germinatus that 25g fine powder is broken, in dextrin, add cold water and stir, until temperature is reduced to 70-75 DEG C, 1g Fructus Hordei Germinatus is wherein entered in dextrin and forms potpourri.This potpourri leaves standstill 5min, is warming up to and seethes with excitement and the 5-10min that seethes with excitement, in 45 DEG C of calibration cells, be cooled to rapidly 45 DEG C.
Wherein, rice sample and Fructus Hordei Germinatus are all according to GB/T1686-2008 " brewers malt ", adopt DLFU dry pan, carry out pulverizing and obtain under dish spacing is 0.2mm.
In such scheme, Fructus Hordei Germinatus is divided into twice and adds, and first to add Fructus Hordei Germinatus be make the abundant saccharification of the starch in rice as enzyme source (i.e. catalyzer), and it is then calculate for convenience that second time adds 24g Fructus Hordei Germinatus.
Saccharification cup is put into the saccharifying instrument being preheated to 45 DEG C, remaining 24g malt flour and 100mL45 DEG C of water are under agitation added, thermometer use water rinses, and rinses saccharification cup inwall with about 50mL water.Start stirrer, under constantly stirring, in 45 DEG C of water-baths, be incubated 30min.Then with the programming rate heated water bath of 1 DEG C/min, in 25min, 70 DEG C are risen to.Add 70 DEG C of water 100mL in saccharification cup, after making mash be incubated 1h at 70 DEG C, in 10 ~ 15min, be cooled to room temperature rapidly.Rinse stirrer with water, dry saccharification cup outer wall, add water and make its content precise be 450.0g.Stir converted mash with glass bar, and filter with Medium speed filter paper, the about 100mL filtrate of collecting at first is returned and heavily filters, collect filtrate in a dry beaker, namely form mixed liquor.
The water being chilled to 15 DEG C after boiling is filled the density bottle of constant weight, plug the bottle stopper (answering bubble-free in bottle) of band thermometer, immerse immediately in 20 DEG C ± 0.1 DEG C water bath with thermostatic control, when it reaches 20 DEG C, suck the water overflowing arm with filter paper, cover small cap, dry a bottle wall, weigh (m1) immediately, this step is carried out with reference to " 6.7.3 analytical procedure " in GB/T1686-2008 " brewers malt ".
Water is gone, repeatedly pycnometer is rinsed 2-3 time with the mixed liquor prepared, mixed liquor is filled the density bottle of constant weight, plug the bottle stopper (answering bubble-free in bottle) of band thermometer, immerse in 20 DEG C ± 0.1 DEG C water bath with thermostatic control immediately, when it reaches 20 DEG C, suck the water overflowing arm with filter paper, cover small cap, dry a bottle wall, weigh (m2) immediately, this step is carried out with reference to " 6.7.3 analytical procedure " in GB/T1686-2008 " brewers malt ".
Calculate the relative density of mixed liquor 20 DEG C time
Wherein, m is the quality of density bottle, and unit is gram;
M1 is the quality of density bottle and water, and unit is gram;
M2 is the quality of density bottle and mixed liquor, and unit is gram;
Pass through relative density
value, check in the extract content P of mixed liquor from the appendix A of GB/T1686-2008 " brewers malt ";
The leaching rate EM of Fructus Hordei Germinatus is measured with reference to the assay method of " 6.7 extract " in GB/T1686-2008 " brewers malt ", EM represents the leaching rate of air-dry Fructus Hordei Germinatus, the leaching rate of air-dry potpourri is EY, the leaching rate of anhydrous potpourri is EY ＇ (namely representing the leaching rate of potpourri with over dry), EM and EY ＇ is all to represent with massfraction (%)
In these two formula, it is the leaching rate by calculating air-dry potpourri
by calculating the air-dry potpourri leaching rate EM of Fructus Hordei Germinatus, both subtract each other the leaching rate EY obtaining rice sample, after EY is multiplied by 100 again, then obtain divided by (100-XY) with over dry potpourri leaching rate.Wherein, XM represents the moisture in 100g Fructus Hordei Germinatus, and unit is gram; XY represents the moisture in 100g rice sample, and unit is gram; In formula, 1600 represent, the water yield (in the present invention, detect 25 grams of rice, after constant volume, the content in volumetric flask is 450 grams, wherein 400 grams of water, 25 grams of rice samples, 25 grams of Fructus Hordei Germinatus) that inspection 100g rice needs; In 100-XY, 100 represent 100 grams of rice; P represents the extract of potpourri, and unit is gram to represent.
In the research of this case, find that different enzyme sources participates in, rice leaching rate value is not quite similar, and be studied, get JXAM14003 (Ningbo Australia wheat), NAM14001 (Australia wheat), NGM14012 (state wheat), NGM14013 (state wheat) Fructus Hordei Germinatus participates in same batch of rice respectively and survey leaching rate, often kind of Fructus Hordei Germinatus surveys 5 data, obtains leaching rate data 20.
Fructus Hordei Germinatus is affected the factor of rice leaching rate value as one, so this factor has 4 levels, be respectively NAM14003 (Ningbo Australia wheat), NAM14001 (Australia wheat), NGM14012 (state wheat), NGM14013 (state wheat), get level of signifiance α value 0.05, (namely having the probability of 95% can judge the reliability of test findings), does the one-factor analysis of variance.Test findings is as follows:
One-factor analysis of variance display P value 0.000<0.05, namely can judge in the fiducial interval of 95%, the factor (Fructus Hordei Germinatus) impact on rice leaching rate is significant.Next we check that list group 95% fiducial interval of average (based on combined standard deviation) can find out that JXAM14003 (Ningbo Australia wheat) Fructus Hordei Germinatus participates in that rice leaching rate value is obvious significantly again must higher than other Fructus Hordei Germinatus.
Ningbo Australia wheat participates in the process that feeds intake of rice as enzyme source, rice can be made to be utilized more fully, thus effectively reduce consumption of raw materials, for we step further in cost control.
Product form of the present invention is not limited to this case embodiment, and anyone carries out suitable change or the modification of similar thinking to it, all should be considered as not departing from patent category of the present invention.
Claims (5)
1. a rice leaching rate detection method, is characterized in that: comprise the steps:
A, rice gelatinization: take rice sample, carry out gelatinization to the starch in rice;
B, saccharification process: take Fructus Hordei Germinatus, the rice sample added through processing of step A forms potpourri;
The mensuration of C, potpourri leaching rate: utilize agreement mashing system and density bottle method to record the leaching rate of potpourri;
D, calculating: the assay method with reference to " 6.7 extract " in GB/T1686-2008 " brewers malt " measures the leaching rate of Fructus Hordei Germinatus, the leaching rate of rice sample is the leaching rate that the leaching rate of potpourri deducts Fructus Hordei Germinatus.
2. rice leaching rate detection method as claimed in claim 1, is characterized in that:
Steps A takes rice sample 25g, adds rice sample, add 200mL water in the saccharification cup of a known weight, furnishing pasty state, is placed on saccharification cup on asbestos pad and heats, and stir with thermometer, until temperature reaches 90 DEG C, the starch gelatinization in rice is made to form dextrin;
Step B takes the broken Fructus Hordei Germinatus of 25g fine powder, the temperature of the dextrin in steps A is reduced to 70-75 DEG C, then adds 1g Fructus Hordei Germinatus, and static 3-8min forms potpourri, is warming up to and seethes with excitement and the 5-10min that seethes with excitement, be cooled to 45 DEG C with calibration cell;
Saccharification cup is put into the saccharifying instrument being preheated to 45 DEG C by step C, 100mL45 DEG C of water and remaining 24g Fructus Hordei Germinatus are under agitation added in saccharification cup, and rinse saccharification cup inwall with 50mL water, start stirrer, in 45 DEG C of water-baths, 30min is incubated under constantly stirring, then with the programming rate of 1 DEG C/min, in 25min, 70 DEG C are risen to; Add 70 DEG C of water 100mL in saccharification cup, be incubated 1h at 70 DEG C after, in 10 ~ 15min, be cooled to room temperature, add water and make its content precise be that 450.0g obtains converted mash, converted mash is filtered obtained mixed liquor; The water being chilled to 15 DEG C after boiling is filled the density bottle of constant weight, plug the bottle stopper of band thermometer, immerses in 20 DEG C ± 0.1 DEG C water bath with thermostatic control, when it reaches 20 DEG C, suck the water of spilling arm with filter paper, cover small cap, dry a bottle wall, weigh immediately, obtaining quality is m1; The water of density bottle is gone, repeatedly pycnometer is rinsed 2-3 time with the mixed liquor prepared, mixed liquor is filled the density bottle of constant weight, plug the bottle stopper of band thermometer, immerse in 20 DEG C ± 0.1 DEG C water bath with thermostatic control, when it reaches 20 DEG C, suck the water overflowing arm with filter paper, cover small cap, dry a bottle wall, weigh immediately, obtain quality m2;
The calculating of step D, carry out by the following method:
Calculate the relative density of mixed liquor 20 DEG C time
Wherein, m is the quality of density bottle, and unit is gram;
M1 is the quality of density bottle and water, and unit is gram;
M2 is the quality of density bottle and mixed liquor, and unit is gram;
Pass through relative density
value, check in the extract content P of mixed liquor from the appendix A of GB/T1686-2008 " brewers malt ";
Measure the leaching rate EM of Fructus Hordei Germinatus with reference to the assay method of " 6.7 extract " in GB/T1686-2008 " brewers malt ", EM represents the leaching rate of air-dry Fructus Hordei Germinatus, and the leaching rate of air-dry potpourri is EY, and the leaching rate of anhydrous potpourri is EY ＇,
Wherein, XM represents the moisture in 100g Fructus Hordei Germinatus, and unit is gram;
XY represents the moisture in 100g rice sample, and unit is gram;
P represents the extract of potpourri, and unit is gram to represent.
3. rice leaching rate detection method as claimed in claim 2, is characterized in that: described Fructus Hordei Germinatus is the undertint beer Fructus Hordei Germinatus in GB/T1686-2008 " brewers malt ", saccharifying power >=250WK, its saccharificatinn period≤10min.
4. rice leaching rate detection method as claimed in claim 1, is characterized in that: described Fructus Hordei Germinatus is Ningbo Australia wheat.
5. rice leaching rate detection method as claimed in claim 1, is characterized in that: described fine powder is broken to be referred to according to GB/T1686-2008 " brewers malt ", adopts DLFU dry pan, pulverizes under dish spacing is 0.2mm.
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| CN201510430635.XA CN105181913A (en) | 2015-07-21 | 2015-07-21 | Rice leaching rate detection method |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN116466029A (en) * | 2023-03-13 | 2023-07-21 | 粤海永顺泰(广州)麦芽有限公司 | Method for rapidly evaluating variety characteristics of beer barley |
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| CN1474183A (en) * | 2003-08-01 | 2004-02-11 | 莱阳农学院 | Method for detecting starch content in ash tree flower polysaccharide |
| CN102706826A (en) * | 2012-06-29 | 2012-10-03 | 泸州品创科技有限公司 | Vinasse gelatinization degree detecting method |
| CN103320248A (en) * | 2013-06-30 | 2013-09-25 | 中国食品发酵工业研究院 | Corn particle beer and manufacturing method thereof |
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2015
- 2015-07-21 CN CN201510430635.XA patent/CN105181913A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1474183A (en) * | 2003-08-01 | 2004-02-11 | 莱阳农学院 | Method for detecting starch content in ash tree flower polysaccharide |
| CN102706826A (en) * | 2012-06-29 | 2012-10-03 | 泸州品创科技有限公司 | Vinasse gelatinization degree detecting method |
| CN103320248A (en) * | 2013-06-30 | 2013-09-25 | 中国食品发酵工业研究院 | Corn particle beer and manufacturing method thereof |
Non-Patent Citations (1)
| Title |
|---|
| 张祖莲: "《啤酒生产理化检测技术》", 30 June 2012, 中国轻工业出版社 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN116466029A (en) * | 2023-03-13 | 2023-07-21 | 粤海永顺泰(广州)麦芽有限公司 | Method for rapidly evaluating variety characteristics of beer barley |
| CN116466029B (en) * | 2023-03-13 | 2024-06-04 | 粤海永顺泰(广州)麦芽有限公司 | Method for rapidly evaluating variety characteristics of beer barley |
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