CN212514113U - System for analyzing moisture, transparency and freezing and thawing property in brewing sorghum starch - Google Patents
System for analyzing moisture, transparency and freezing and thawing property in brewing sorghum starch Download PDFInfo
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- CN212514113U CN212514113U CN202021078295.1U CN202021078295U CN212514113U CN 212514113 U CN212514113 U CN 212514113U CN 202021078295 U CN202021078295 U CN 202021078295U CN 212514113 U CN212514113 U CN 212514113U
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- 235000011684 Sorghum saccharatum Nutrition 0.000 title claims abstract description 84
- 240000006394 Sorghum bicolor Species 0.000 title claims abstract description 82
- 229920002472 Starch Polymers 0.000 title claims abstract description 64
- 235000019698 starch Nutrition 0.000 title claims abstract description 64
- 239000008107 starch Substances 0.000 title claims abstract description 64
- 238000010257 thawing Methods 0.000 title claims abstract description 18
- 238000007710 freezing Methods 0.000 title claims abstract description 13
- 230000008014 freezing Effects 0.000 title claims abstract description 13
- 238000012545 processing Methods 0.000 claims abstract description 20
- 238000000605 extraction Methods 0.000 claims abstract description 8
- 238000007781 pre-processing Methods 0.000 claims abstract description 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 19
- 238000001035 drying Methods 0.000 claims description 17
- 238000000870 ultraviolet spectroscopy Methods 0.000 claims description 13
- 239000002274 desiccant Substances 0.000 claims description 4
- 238000010438 heat treatment Methods 0.000 claims description 4
- 239000012535 impurity Substances 0.000 claims description 4
- 238000002156 mixing Methods 0.000 claims description 4
- 238000002834 transmittance Methods 0.000 claims description 4
- VYPSYNLAJGMNEJ-UHFFFAOYSA-N Silicium dioxide Chemical group O=[Si]=O VYPSYNLAJGMNEJ-UHFFFAOYSA-N 0.000 claims description 3
- 239000000741 silica gel Substances 0.000 claims description 3
- 229910002027 silica gel Inorganic materials 0.000 claims description 3
- 238000003860 storage Methods 0.000 claims description 3
- 238000005303 weighing Methods 0.000 claims description 2
- 235000013312 flour Nutrition 0.000 abstract description 5
- 239000002994 raw material Substances 0.000 abstract description 5
- 238000011514 vinification Methods 0.000 abstract description 3
- 238000003556 assay Methods 0.000 abstract description 2
- 238000007405 data analysis Methods 0.000 abstract 1
- 238000000855 fermentation Methods 0.000 description 7
- 230000004151 fermentation Effects 0.000 description 7
- 235000018553 tannin Nutrition 0.000 description 4
- 229920001864 tannin Polymers 0.000 description 4
- 239000001648 tannin Substances 0.000 description 4
- 244000046109 Sorghum vulgare var. nervosum Species 0.000 description 3
- 238000004458 analytical method Methods 0.000 description 3
- 238000001514 detection method Methods 0.000 description 3
- 239000000796 flavoring agent Substances 0.000 description 3
- 235000019634 flavors Nutrition 0.000 description 3
- 239000001760 fusel oil Substances 0.000 description 3
- 239000011521 glass Substances 0.000 description 3
- 229920000945 Amylopectin Polymers 0.000 description 2
- 241000209072 Sorghum Species 0.000 description 2
- 239000002253 acid Substances 0.000 description 2
- 150000001413 amino acids Chemical class 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 2
- 239000003153 chemical reaction reagent Substances 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- -1 polyphenol compound Chemical class 0.000 description 2
- 239000000843 powder Substances 0.000 description 2
- 229920000856 Amylose Polymers 0.000 description 1
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 1
- 244000068988 Glycine max Species 0.000 description 1
- 235000010469 Glycine max Nutrition 0.000 description 1
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 1
- 230000005540 biological transmission Effects 0.000 description 1
- 235000013339 cereals Nutrition 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 238000005336 cracking Methods 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000001704 evaporation Methods 0.000 description 1
- 230000008020 evaporation Effects 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 230000002401 inhibitory effect Effects 0.000 description 1
- 238000005259 measurement Methods 0.000 description 1
- 238000000034 method Methods 0.000 description 1
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- 238000012986 modification Methods 0.000 description 1
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- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 235000013824 polyphenols Nutrition 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 238000013441 quality evaluation Methods 0.000 description 1
- 235000021067 refined food Nutrition 0.000 description 1
- 238000007789 sealing Methods 0.000 description 1
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- 238000006467 substitution reaction Methods 0.000 description 1
- 210000004243 sweat Anatomy 0.000 description 1
- 231100000331 toxic Toxicity 0.000 description 1
- 230000002588 toxic effect Effects 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
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Abstract
The utility model belongs to the wine making field specifically is a system of moisture in assay making wine sorghum starch, transparency, freeze thawing nature, include to the sorghum crude edulcoration, smash the preprocessing unit who obtains the sorghum flour, extract the extraction element who obtains the sorghum flour with the sorghum flour, carry out the moisture detecting element of moisture determination to the sorghum starch, carry out the transparency determining element of transparency determination to the sorghum starch, carry out the freeze thawing nature determination element of freeze thawing nature determination to the sorghum starch, to the data processing unit of the data analysis processing of moisture determining element, transparency determining element, freeze thawing nature determination element; the system measures moisture, transparency and freezing and thawing property of sorghum starch, obtains the optimal batch of sorghum through data processing, and provides good raw material guarantee for wine making.
Description
Technical Field
The utility model belongs to the wine making field specifically is a system of moisture, transparency, freeze thawing nature in assay making wine sorghum starch.
Background
Sorghum is one of the major food and energy crops in the world. Is also the main grain crop in China. China has a history of thousands of years.
Sorghum is of a wide variety of varieties. According to its colour. White high face, yellow sorghum and red sorghum. The starch includes polished round-grained sorghum and glutinous sorghum. According to the growth cycle, there are early-maturing variety, middle-maturing variety and late-maturing variety. According to the place of origin, there are some places in China and some places in foreign countries.
Glutinous sorghum is generally suitable for brewing wine. Because it contains rich starch, it has unique processing quality and flavor quality. Main raw materials of ChenRuijian liquor. China is mainly in northern areas, particularly northeast, Shandong, Hebei, Henan, Sichuan, Shaanxi, Jiangsu, Anhui and the like. Especially in northern areas. Certainly, Sichuan and Guizhou of white spirit production places are also planted at present.
The sorghum for brewing has the following requirements on the quality:
the starch content is higher. Starch is the main substance for producing alcohol and is also the nutrition and energy source of mould and yeast. The higher the starch content, the higher the liquor yield. The starch content is greatly related to variety and production area. The glutinous sorghum has the characteristics of low amylose content, high amylopectin content, almost all amylopectin and low thousand-vitamin content, achieves the purposes of thin, soft and ripe skin, deep and clear appearance, sweat collection, small cracking and water sealing after hand splitting in the fermentation process, less starch loss, good saccharification and fermentation, high starch utilization rate and the like.
The protein content is moderate. If the protein content is too high, the fusel oil deep from the amino acids is higher during the fermentation process. Fusel oil is a part of the flavor of white spirit. However, too much is toxic and harmful, and affects the quality of the wine. Therefore, the reason why no one takes the soybeans for brewing wine is also the reason.
The tannin content is moderate. Tannin in sorghum is a complex macromolecular polyphenol compound. A small amount of tannin has certain inhibiting effect on harmful microorganisms in the fermentation process, and can generate a single-zero-biological polyhydric phenol compound to endow the kaoliang spirit with special fragrance. However, tannin has astringent effect and can coagulate protein, so that it cannot be used for normal conversation and fermentation. Generally, 0.5% to 1.5% of the collar is preferred.
The fat content is low. The sorghum for wine brewing has excessive fat and fast acid generation. The acid generation range is large, and the wine has foreign flavor. The weather becomes cold and becomes cloudy.
The glass quality is less. The wine sorghum has more glass quality and high protein content. The fusel oil produced by amino acid is more, the glass is more, the kernel hardness is high, the stream is gelatinized and has high temperature, thus being not beneficial to saccharification and fermentation and influencing the wine yield.
The moisture content in the sorghum has important influence on the overall quality of the sorghum, and the sorghum is mildewed due to the fact that the moisture content of the sorghum raw material is too high and the solution is very high; generally, the starch with stronger freezing resistance has better stability in the fermentation reaction, and the quality of the brewed product is better; the more transparent starch, the better color and texture of the processed food; therefore, the quality of the sorghum is controlled, the detection of moisture, freeze-thaw characteristics and transparency in the sorghum starch is particularly important, and the selection of a proper sorghum raw material is an important condition for brewing a good wine according to the type of the wine to be prepared.
SUMMERY OF THE UTILITY MODEL
The utility model discloses the problem that actually will solve is to overcome the incomplete problem of making wine chinese sorghum aassessment that prior art exists, provides a good system to making wine chinese sorghum quality evaluation.
In order to solve the technical problem, the utility model discloses a following technical scheme:
a system for analyzing moisture, transparency and freezing and thawing property in brewing sorghum starch comprises a determination unit and a data processing unit; the measuring unit comprises a moisture measuring unit, a transparency measuring unit and a freeze-thaw characteristic measuring unit; the data processing unit is an intelligent terminal provided with data analysis software;
the moisture determination unit comprises a constant-temperature drying box for drying the sorghum starch, an electronic scale for performing weight determination on the sorghum starch, and a dryer containing a drying agent; the electronic scale, the constant-temperature drying box, the dryer and the electronic scale are sequentially connected; the electronic scale is in signal connection with the intelligent terminal and transmits the measured weight data to the intelligent terminal;
the transparency determination unit comprises an electronic scale for weighing sorghum starch, a constant-temperature water bath device for heating the sorghum starch in a constant-temperature water bath, and an ultraviolet-visible spectrophotometer for determining the light transmittance of a sorghum starch solution; the electronic scale, the constant-temperature water bath equipment and the ultraviolet-visible spectrophotometer are sequentially connected; the electronic scale and the ultraviolet-visible spectrophotometer are in signal connection with the intelligent terminal and transmit measured data to the intelligent terminal through signals;
the freeze-thaw characteristic determination unit comprises an electronic scale for bearing the sorghum starch, a constant-temperature water bath device for heating the sorghum starch in a constant-temperature water bath, a refrigerator for freezing the sorghum starch and a centrifuge for centrifuging the sorghum starch; the electronic scale, the constant-temperature water bath equipment, the refrigerator, the centrifugal machine and the electronic scale are sequentially connected; the electronic scale is in signal connection with the intelligent terminal and transmits the measured data to the intelligent terminal through signals;
further, the system further comprises a starch extraction unit; the extraction unit comprises mixing equipment, a centrifugal machine and a constant-temperature drying box which are connected in sequence; the starch extraction unit is connected with the determination unit.
Further, the system further comprises a preprocessing unit; the pretreatment unit comprises an impurity remover, a pulverizer, a filter screen and a storage box which are connected in sequence; the preprocessing unit is connected with the extracting unit.
Furthermore, the electronic scale and the ultraviolet-visible spectrophotometer are connected with the intelligent terminal through a wire or a Bluetooth.
Furthermore, the intelligent terminal is one of a mobile phone, a tablet computer, a desktop computer and a notebook computer.
Further, the constant temperature drying oven is a vacuum constant temperature drying oven.
Further, the drying agent in the dryer is silica gel.
Further, the constant-temperature water bath equipment is a DZKW-4 electronic constant-temperature water bath kettle.
Further, the ultraviolet-visible spectrophotometer is a UV2100 ultraviolet-visible spectrophotometer.
Further, the centrifuge is a TG-16 high-speed centrifuge.
The beneficial effects of the utility model reside in that: the utility model provides a pair of system of moisture, transparency, freeze thawing nature in analysis making wine sorghum starch is through the detection to moisture, freeze thawing characteristic, transparency in the making wine sorghum starch, and the data processing unit selects the optimum raw materials that is suitable for the required making wine sorghum of various varieties wine to the processing of above-mentioned detection data, provides basic guarantee for preparing a good wine of section.
Drawings
In order to more clearly illustrate the embodiments of the present invention or the technical solutions in the prior art, the drawings used in the embodiments or the technical solutions in the prior art will be briefly described below. Throughout the drawings, like elements or portions are generally identified by like reference numerals. In the drawings, elements or portions are not necessarily drawn to scale.
FIG. 1: and (3) analyzing a flow chart of a system for analyzing moisture, transparency and freezing and thawing of the brewing sorghum starch.
Detailed Description
The invention will now be further described with reference to the accompanying drawings.
Referring to fig. 1, in the data processing unit 4, parameters related to moisture, transparency and freezing-thawing property of sorghum starch to be obtained are set through the intelligent terminal 411. And (3) injecting the crude sorghum into the pretreatment unit 1, removing impurities in the sorghum by using an impurity remover 111 to obtain a refined sorghum product, then feeding the refined sorghum product into a crusher 112, crushing the refined sorghum product to a certain degree, passing the crushed sorghum product through a filter sieve 113 to obtain proper sorghum powder, and storing the sorghum powder in a storage box 114.
And (3) introducing the sorghum flour into an extraction unit 2 to extract the sorghum starch. Introducing sorghum flour into a mixing device 211, and mixing with the reagent; centrifuging with a centrifuge 212(TG-16 high speed centrifuge: Sichuan Alphaea apparatus Co., Ltd.), and drying in a constant temperature drying oven 213 to obtain sorghum starch.
The sorghum starch is guided into a moisture determination unit 31 in a determination unit 3, an electronic scale 311 weighs the weight of the sorghum starch, then moisture evaporation drying is carried out in a constant-temperature drying box 312 with the drying temperature of 101-105 ℃, then the sorghum starch is placed in a dryer 313 (with silica gel inside) for cooling, the weight of the dried sorghum starch is determined through the electronic scale 311, data are transmitted to a data processing unit 4 through signals, the moisture content of the sorghum starch is determined, and the drying treatment can be better carried out by adopting a vacuum constant-temperature drying box.
The sorghum starch is led into a transparency determination unit 32, an electronic scale 321 weighs the sorghum starch, then the sorghum starch is heated and treated in a constant-temperature water bath device 322(DZKW-4 electronic constant-temperature water bath), and led into an ultraviolet visible spectrophotometer 323(UV2100 ultraviolet visible spectrophotometer: Youchi (Shanghai) instruments, Inc.) for light transmittance determination, and data are transmitted to a data processing unit 4 through signals, so that the transmittance of the sorghum starch is determined.
The sorghum starch is introduced into a freezing and thawing determination unit 33, the sorghum starch is weighed by an electronic scale 331, mixed with a reagent in a constant-temperature water bath device 332(DZKW-4 electronic constant-temperature water bath), heated, frozen in a refrigerator 333, thawed, centrifuged by a centrifuge 334(TG-16 high-speed centrifuge: Sichuan Alco instruments Co., Ltd.), and weighed. The electronic scale 331 transmits the measured weight to the data processing unit 4 through signals, and determines the freeze-thaw property of the sorghum starch.
In the thermal property measurement unit 33, the weight of the sorghum starch is measured by using an electronic scale 331; then using a differential scanning calorimeter (DSC-500A differential scanning calorimeter, Shanghai Yingnuo precision instruments Co., Ltd.) 332 to perform thermal property analysis on the sorghum starch; the electronic scale 331 and the differential scanning calorimeter (DSC-500A differential scanning calorimeter, Shanghai Yingnuo precision instruments Co., Ltd.) 332 transmit the measured data to the data processing unit 4 through signals, and the thermal properties of the sorghum starch are determined through data processing and analysis.
In the data processing unit 4, the data processing unit 4 receives the data transmitted from the moisture measuring unit 31, the transparency measuring unit 32, and the freezing/thawing property measuring unit 33, processes the data, compares the processed data with each set parameter, and obtains a degree of matching with each set parameter. The data processing unit 4 performs data transmission with the electronic scales 311, 321, 331 and the ultraviolet-visible spectrophotometer 323 in a wired or Bluetooth mode; the data processing unit 4 is an intelligent terminal 411 equipped with data analysis software, and is specifically one of a mobile phone, a tablet computer, a desktop computer and a notebook computer.
The above embodiments are only used to illustrate the technical solution of the present invention, and not to limit the same; although the present invention has been described in detail with reference to the foregoing embodiments, it should be understood by those skilled in the art that: the technical solutions described in the foregoing embodiments may still be modified, or some or all of the technical features may be equivalently replaced; such modifications and substitutions do not substantially depart from the scope of the embodiments of the present invention, and are intended to be covered by the claims and the specification.
Claims (10)
1. A system for analyzing moisture, transparency and freezing and thawing property in brewing sorghum starch is characterized by comprising a determination unit and a data processing unit; the measuring unit comprises a moisture measuring unit, a transparency measuring unit and a freezing and thawing property measuring unit; the data processing unit is an intelligent terminal provided with data analysis software;
the moisture determination unit comprises a constant-temperature drying box for drying the sorghum starch, an electronic scale for performing weight determination on the sorghum starch, and a dryer containing a drying agent; the electronic scale, the constant-temperature drying box, the dryer and the electronic scale are sequentially connected; the electronic scale is in signal connection with the intelligent terminal and transmits the measured weight data to the intelligent terminal;
the transparency determination unit comprises an electronic scale for weighing sorghum starch, a constant-temperature water bath device for heating the sorghum starch in a constant-temperature water bath, and an ultraviolet-visible spectrophotometer for determining the light transmittance of a sorghum starch solution; the electronic scale, the constant-temperature water bath equipment and the ultraviolet-visible spectrophotometer are sequentially connected; the electronic scale and the ultraviolet-visible spectrophotometer are in signal connection with the intelligent terminal and transmit measured data to the intelligent terminal through signals;
the freezing and thawing determination unit comprises an electronic scale for bearing the sorghum starch, a constant-temperature water bath device for heating the sorghum starch in a constant-temperature water bath, a refrigerator for freezing the sorghum starch, and a centrifugal machine for centrifuging the sorghum starch; the electronic scale, the constant-temperature water bath equipment, the refrigerator, the centrifugal machine and the electronic scale are sequentially connected; the electronic scale is in signal connection with the intelligent terminal and transmits the measured data to the intelligent terminal through signals.
2. The system of claim 1, further comprising a starch extraction unit; the extraction unit comprises mixing equipment, a centrifugal machine and a constant-temperature drying box which are connected in sequence; the starch extraction unit is connected with the determination unit.
3. The system of claim 2, further comprising a pre-processing unit; the pretreatment unit comprises an impurity remover, a pulverizer, a filter screen and a storage box which are connected in sequence; the preprocessing unit is connected with the extracting unit.
4. The system of claim 1, wherein the electronic scale, the ultraviolet-visible spectrophotometer, and the intelligent terminal are connected by a wire or a Bluetooth.
5. The system of claim 1, wherein the smart terminal is one of a mobile phone, a tablet computer, a desktop computer, and a notebook computer.
6. The system of claim 1 or 2, wherein the oven is a vacuum oven.
7. The system of claim 1, wherein the desiccant in the dryer is silica gel.
8. The system of claim 1, wherein the thermostatic waterbath apparatus is a DZKW-4 electronic thermostatic waterbath.
9. The system of claim 1, wherein said UV-vis spectrophotometer is a UV2100 UV-vis spectrophotometer.
10. The system of claim 1, wherein the centrifuge is a TG-16 high speed centrifuge.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202021078295.1U CN212514113U (en) | 2020-06-12 | 2020-06-12 | System for analyzing moisture, transparency and freezing and thawing property in brewing sorghum starch |
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| CN202021078295.1U CN212514113U (en) | 2020-06-12 | 2020-06-12 | System for analyzing moisture, transparency and freezing and thawing property in brewing sorghum starch |
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| CN212514113U true CN212514113U (en) | 2021-02-09 |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113466288A (en) * | 2021-07-09 | 2021-10-01 | 贵州茅台酒股份有限公司 | Method for evaluating sorghum by using peak gelatinization temperature |
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- 2020-06-12 CN CN202021078295.1U patent/CN212514113U/en active Active
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113466288A (en) * | 2021-07-09 | 2021-10-01 | 贵州茅台酒股份有限公司 | Method for evaluating sorghum by using peak gelatinization temperature |
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