CN212514115U - System for analyzing moisture, ash, tannin and straight/branched starch in brewing sorghum - Google Patents
System for analyzing moisture, ash, tannin and straight/branched starch in brewing sorghum Download PDFInfo
- Publication number
- CN212514115U CN212514115U CN202021079156.0U CN202021079156U CN212514115U CN 212514115 U CN212514115 U CN 212514115U CN 202021079156 U CN202021079156 U CN 202021079156U CN 212514115 U CN212514115 U CN 212514115U
- Authority
- CN
- China
- Prior art keywords
- sorghum
- electronic scale
- tannin
- straight
- intelligent terminal
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Active
Links
Images
Landscapes
- Investigating Or Analysing Materials By Optical Means (AREA)
Abstract
The utility model belongs to the wine making field specifically is moisture among the analysis making wine sorghum, the ash content, tannin, straight/amylopectin's system, include to the crude edulcoration of sorghum, smash the preprocessing unit who obtains the sorghum flour, carry out the moisture detecting element of moisture determination to the sorghum flour, carry out the ash content detecting element of ash content determination to the sorghum flour, to the tannin survey unit of sorghum flour tannin survey, carry out the straight/amylopectin survey unit of straight/amylopectin survey to the sorghum flour, to the data processing unit of the data analysis processing of moisture survey unit, ash content survey unit, tannin survey unit, straight/amylopectin survey unit; the system measures moisture, ash content, tannin and straight/branched starch contained in the sorghum, 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, ash content, tannin, straight/amylopectin in assay making wine chinese sorghum.
Background
The raw materials which can be used for brewing wine in the world are various, and the raw materials comprise traditional grains such as wheat, barley, sorghum, corn, rice and the like, and fruits such as sugarcane, apple, grape and the like.
For domestic white spirit, the most brewing raw materials are sorghum, and many domestic famous wines are mainly brewed by sorghum. Maotai, Fenjiu, Lang liquor, Xifeng liquor, etc. Like wuliangye, multi-grain white spirit such as Jiannanchun, the raw material also contains sorghum. Here, it can be seen that sorghum is one of the most important brewing raw materials for white spirit.
Barley, wheat, pea:
the protein content is too high, the mixed bacteria easily overgrow in the fermentation process, and the mixed taste is generated to be uncomfortable.
Rice:
the content of fat and fiber is too low, and the flavor of the white spirit is difficult to be highlighted.
Glutinous rice and buckwheat:
the fermented grains are easy to harden due to excessively high viscosity, so that the air permeability of the fermented grains is reduced, and the fermentation efficiency is reduced.
Corn:
too high phytic acid content leads to too high sweet taste, and too high fat content leads to heavy foreign flavor of white spirit.
Sweet potato, cassava:
the protein content is too low, the pectin content is too high, and the taste of the white spirit is influenced.
Sorghum:
the starch content is higher, the fermentation is easy, the mixture ratio of all the substances is proper, the microbial fermentation fragrance production is smooth, the production of various fragrant substances is promoted, the fragrance is bright and cool, the mouth feel is strong but not spicy, the aftertaste is soft, and the wine is far superior to other grain wines.
Through long-term historical examination, Chinese people still prefer to drink the white spirit brewed from sorghum. The choice of sorghum varieties is also a cause of the difference in quality of liquor, for example, red tassel glutinous sorghum from thatch, which is solid, full and uniform in grain size, small in grain size and thick in peel, and has an amylopectin content of up to 90%.
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; starch is generally a mixture of amylose and amylopectin. The contents and proportions of amylose and amylopectin are different according to plant species, the rice yield and taste quality of grain seeds are determined, the storage and processing of the grains are influenced, the amylopectin brewing is superior to the amylose, and the wine brewed by sorghum with high amylopectin content is obviously characterized by being long-lasting, soft and sweet; tannin is bitter and astringent in taste and is brown when encountering iron, and the tannin precipitates when encountering protein to form a complex, thereby inactivating enzymes and reducing the fermentation capacity. However, the production proves that the fermented grains containing proper tannin content are inversely proportional to the fermented grains containing no tannin, the tannin can be converted into aromatic substances such as syringic acid and the like through cooking and fermentation, the special aroma is given to the white spirit, and the effect of inhibiting mixed bacteria is achieved; the ash content can influence the growth and reproduction activities of saccharomyces cerevisiae in the process of brewing white spirit, so the quality of sorghum is controlled, the detection of moisture, straight/branched chain starch, tannin and ash in sorghum is very important, and the selection of a proper sorghum raw material is an important condition for brewing 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 that overcome the incomplete problem of the evaluation of making wine chinese sorghum that prior art exists, provides a system of moisture, ash content, tannin, straight/amylopectin among the good analysis making wine chinese sorghum.
In order to solve the technical problem, the utility model discloses a following technical scheme:
the system for analyzing moisture, ash, tannin and straight/branched starch in brewing sorghum comprises a determination unit and a data processing unit; the measuring unit comprises a moisture measuring unit, an ash measuring unit, a tannin measuring unit and a straight/branched starch 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 flour, an electronic scale for determining the weight of the sorghum flour, and a dryer containing a drying agent; the electronic scale, the constant-temperature drying box 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 ash content measuring unit comprises an electronic scale for measuring the weight of the sorghum powder, a dryer containing a drying agent and a muffle furnace for ashing the sorghum powder; the electronic scale, the muffle furnace, 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 tannin measuring unit comprises an electronic scale for measuring the weight of the sorghum flour and a titrator for measuring the tannin content; the electronic scale is connected with the titrator, and is respectively in signal connection with the intelligent terminal, and the measured data are transmitted to the intelligent terminal;
the straight/branched starch measuring unit comprises an electronic scale for measuring the weight of the sorghum flour and a mixing device for mixing the sorghum flour with a reagent; an ultraviolet-visible spectrophotometer for measuring the straight/branched starch content in the sorghum flour; the electronic scale, the mixing device and the ultraviolet-visible spectrophotometer are connected in sequence; the electronic scale and the ultraviolet-visible spectrophotometer are sequentially and respectively in signal connection with the intelligent terminal, and measured data are transmitted to the intelligent terminal;
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 pretreatment unit is connected with the measurement unit;
further, the electronic scale, the titrator and the ultraviolet-visible spectrophotometer are connected with the intelligent terminal through a wire or a Bluetooth;
furthermore, the intelligent terminal is a mobile phone, a tablet computer, a desktop computer or a notebook computer;
further, the constant-temperature drying oven is a vacuum constant-temperature drying oven;
further, a drying agent in the dryer is silica gel;
further, the titrator is a T960 full-automatic titrator;
further, the ultraviolet-visible spectrophotometer is a UV2100 ultraviolet-visible spectrophotometer.
The beneficial effects of the utility model reside in that: the utility model provides a moisture, ash content, tannin, straight/amylopectin's system in analysis making wine sorghum is through to moisture, ash content, tannin, straight/amylopectin content's in the making wine sorghum detection, 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: a flow chart of a system for analyzing moisture, ash, tannin, straight/branched starch in brewer's sorghum.
Detailed Description
The invention will now be further described with reference to the accompanying drawings.
Referring to fig. 1, in the data processing unit 3, parameters of sorghum flour moisture, sorghum flour ash content, tannin and straight/branched starch content in sorghum are set through the intelligent terminal 311. 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.
The sorghum flour is guided into a moisture determination unit 21 in a determination unit 2, the electronic scale 211 weighs the weight of the sorghum flour, then moisture evaporation drying is carried out in a constant-temperature drying box 212 with the drying temperature of 101-105 ℃, then the sorghum flour is placed in a dryer 213 (with silica gel inside) for cooling, the weight of the dried sorghum flour is determined through the electronic scale 211, data are transmitted to a data processing unit 3 through signals, the moisture content of the sorghum flour is determined, and the drying treatment can be better carried out by adopting a vacuum constant-temperature drying box.
Introducing the sorghum powder into an ash content measuring unit 22, weighing the weight of the sorghum powder by an electronic scale 221, introducing the sorghum powder into a muffle furnace at 900 +/-25 ℃ for ashing, cooling to about 200 ℃ after ashing is completed, taking out, putting into a dryer 223 (with silica gel inside), cooling, and weighing the weight after ashing by an electronic scale 211; the data are transmitted to the data processing unit 3 through signals, and the ash content in the sorghum flour is determined.
Introducing sorghum flour into a tannin measuring unit 23, recording the weight of the sorghum flour by using an electronic scale 231, mixing the sorghum flour with a reagent, and performing complexometric titration by using a titrator (T960 full-automatic titrator) 232; the electronic scale 231 and the titrator 232 transmit the measured data to the data processing unit 3 through signals, and the content of tannin in the sorghum flour is determined through processing.
Sorghum flour is introduced into the straight/amylopectin determination unit 24, weighed by an electronic scale 241, and mixed with a reagent in a mixing device 242, and then absorbance is determined by a UV2100 UV-vis spectrophotometer (yuniko (shanghai) instruments ltd) 243. The electronic scale 241 and the ultraviolet spectrophotometer 234 transmit the detection signals to the data processing unit 3, and the content of the straight/branched chain starch in the sorghum flour is determined after data analysis processing.
In the data processing unit 3, the data processing unit 3 receives the data transmitted from the moisture measuring unit 21, the ash measuring unit 22, the tannin measuring unit 23, and the straight/branched starch measuring unit, processes the data, compares the processed data with each set parameter, and obtains the degree of matching with each set parameter. The data processing unit 3 performs data transmission with the electronic scales 211, 221, 231, 241 titrator 232 and the ultraviolet-visible spectrophotometer 243 in a wired or Bluetooth mode; the data processing unit 3 is an intelligent terminal 311 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 (8)
1. The system for analyzing moisture, ash, tannin and straight/branched starch in brewing sorghum is characterized by comprising a determination unit and a data processing unit; the measuring unit comprises a moisture measuring unit, an ash measuring unit, a tannin measuring unit and a straight/branched starch 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 flour, an electronic scale for determining the weight of the sorghum flour, 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 ash content measuring unit comprises an electronic scale for measuring the weight of the sorghum powder, a dryer containing a drying agent and a muffle furnace for ashing the sorghum powder; the electronic scale, the muffle furnace, 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 tannin measuring unit comprises an electronic scale for measuring the weight of the sorghum flour and a titrator for measuring the tannin content; the electronic scale is connected with the titrator, and is respectively in signal connection with the intelligent terminal, and the measured data are transmitted to the intelligent terminal;
the straight/branched starch measuring unit comprises an electronic scale for measuring the weight of the sorghum flour and a mixing device for mixing the sorghum flour with a reagent; an ultraviolet-visible spectrophotometer for measuring the straight/branched starch content in the sorghum flour; the electronic scale, the mixing device and the ultraviolet-visible spectrophotometer are connected in sequence; the electronic scale and the ultraviolet-visible spectrophotometer are respectively in signal connection with the intelligent terminal and transmit measured data to the intelligent terminal.
2. The system of claim 1, 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 pretreatment unit is connected with the measurement unit.
3. The system of claim 1, wherein the electronic scale, the titrator and the ultraviolet-visible spectrophotometer are connected with the intelligent terminal through a wire or a Bluetooth.
4. 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.
5. The system of claim 1, wherein the oven is a vacuum oven.
6. The system of claim 1, wherein the desiccant in the dryer is silica gel.
7. The system of claim 1, wherein the titrator is a T960 fully automatic titrator.
8. The system of claim 1, wherein said UV-vis spectrophotometer is a UV2100 UV-vis spectrophotometer.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202021079156.0U CN212514115U (en) | 2020-06-12 | 2020-06-12 | System for analyzing moisture, ash, tannin and straight/branched starch in brewing sorghum |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202021079156.0U CN212514115U (en) | 2020-06-12 | 2020-06-12 | System for analyzing moisture, ash, tannin and straight/branched starch in brewing sorghum |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN212514115U true CN212514115U (en) | 2021-02-09 |
Family
ID=74395031
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202021079156.0U Active CN212514115U (en) | 2020-06-12 | 2020-06-12 | System for analyzing moisture, ash, tannin and straight/branched starch in brewing sorghum |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN212514115U (en) |
-
2020
- 2020-06-12 CN CN202021079156.0U patent/CN212514115U/en active Active
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| Akpoghelie et al. | Proximate and nutritional composition of beer produced from malted sorghum blended with yellow cassava | |
| CN109486591A (en) | One seed pod grain mixing Spirit and its brewing method | |
| Makeri et al. | Physico-chemical, malting and biochemical properties of some improved Nigerian barley cultivars and their malts. | |
| CN1250700C (en) | Method for brewing faint scent type Xiaoqu wine | |
| CN105112226B (en) | A kind of preparation method of highland barley original plasm wine | |
| CN212514115U (en) | System for analyzing moisture, ash, tannin and straight/branched starch in brewing sorghum | |
| CN212514112U (en) | System for analyzing moisture, dissolution expansion rate and thermal characteristics in brewing sorghum starch | |
| Gasiński et al. | Changes in the raffinose family oligosaccharides content in the lentil and common bean seeds during malting and mashing processes | |
| Okpalanma et al. | Determination of malting conditions, proximate and biochemical properties of sorghum/millet grains and malts | |
| CN212514113U (en) | System for analyzing moisture, transparency and freezing and thawing property in brewing sorghum starch | |
| Dahiya et al. | Quality characteristics of pearl millet malt as affected by steeping temperature and germination period | |
| Elgorashi et al. | Nutrient composition and bioactive components of non-alcoholic sorghum malt beverage | |
| Paul et al. | Process standardization, characterization and storage study of a sweet potato (Ipomoea batatas L.) wine | |
| CN108634146A (en) | A kind of fermentation process of citrus pulp | |
| CN212514114U (en) | System for detecting and analyzing moisture, fat and protein content in brewing sorghum | |
| CN108315148A (en) | A kind of brewage process of composite white spirit | |
| Sobowale et al. | Production and comparative assessment of alcoholic drinks produced from cassava, maize and plantain flour using locally produced and imported enzymes | |
| CN111471555A (en) | Production process of Maotai-flavor flavoring white spirit | |
| CN104804923A (en) | Preservative-free constant temperature grape wine brewing method | |
| Ze et al. | New retting method of cassava roots improve sensory attributes of Bobolo and Chikwangue in Central Africa: An approach through just about right (JAR) test | |
| Henry | Evaluation of methods for the assessment of malting quality in barley breeding | |
| Onwuka et al. | The cocoyam, Xanthosoma sagittifollium, as a potential raw material source for beer brewing | |
| Hailu et al. | Production and characterization of beer from kodome sorghum | |
| KR102546062B1 (en) | Manufacturing method of complex fermented vinegar using black barley and barries | |
| Liu et al. | The optimum technology of the mixed rice wine |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| GR01 | Patent grant | ||
| GR01 | Patent grant |