Application and Exploration of Starch Rapid Detection in Grain for Winemaking
Chinese liquor was made from sorghum, corn, wheat, rice, and glutinous rice with high starch content as raw materials, and was prepared through multiple processes. The amount of starch in the raw material was directly related to the liquor yield. In order to effectively shorten the time for detectin...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
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Academy of National Food and Strategic Reserves Administration
2020-09-01
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| Series: | Liang you shipin ke-ji |
| Subjects: | |
| Online Access: | http://lyspkj.ijournal.cn/lyspkj/article/abstract/20200535?st=article_issue |
| _version_ | 1797808107824349184 |
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| author | YUAN Shi-meng YU Jia-qian SONG Ning-yu |
| author_facet | YUAN Shi-meng YU Jia-qian SONG Ning-yu |
| author_sort | YUAN Shi-meng |
| collection | DOAJ |
| description | Chinese liquor was made from sorghum, corn, wheat, rice, and glutinous rice with high starch content as raw materials, and was prepared through multiple processes. The amount of starch in the raw material was directly related to the liquor yield. In order to effectively shorten the time for detecting starch content in grain and reduce human error during operation, a fast method for detecting starch content was established. In the sample pre-treatment stage, fast microwave digestion instead of reflux acid hydrolysis is used to speed up starch hydrolysis and improve the completeness of hydrolysis. In the sample detection stage,instrumental detection instead of artificial micro-boiling titration is used which improves the ease of experimental operation. In this paper, the starch content of a variety of brewing grains was tested using the rapid starch detection method, and compared with the results of the national standard method GB 5009.9—2016. There were no significant differences between the results of the two detection methods. The rapid starch detection method can be applied to the detection of total starch content in a variety of brewing grains,greatly shorten the detection time, reduce the artificial operation error, and have good repeatability and reproducibility. The linear regression and correlation coefficient ≥ 0.999 7. |
| first_indexed | 2024-03-13T06:32:36Z |
| format | Article |
| id | doaj.art-0b435295538e48e49f46e92a7149503f |
| institution | Directory Open Access Journal |
| issn | 1007-7561 |
| language | English |
| last_indexed | 2024-03-13T06:32:36Z |
| publishDate | 2020-09-01 |
| publisher | Academy of National Food and Strategic Reserves Administration |
| record_format | Article |
| series | Liang you shipin ke-ji |
| spelling | doaj.art-0b435295538e48e49f46e92a7149503f2023-06-09T08:20:32ZengAcademy of National Food and Strategic Reserves AdministrationLiang you shipin ke-ji1007-75612020-09-0128520721210.16210/j.cnki.1007-7561.2020.05.030Application and Exploration of Starch Rapid Detection in Grain for WinemakingYUAN Shi-meng0YU Jia-qian1SONG Ning-yu2Changchun Changguang SIPO Spectrum Technology Co., Ltd., ChangChun, Jilin 130102, ChinaYibin Quality Monitoring Station of Grain & Oil, Yibin, Sichuan 644000, ChinaChangchun Changguang SIPO Spectrum Technology Co., Ltd., ChangChun, Jilin 130102, ChinaChinese liquor was made from sorghum, corn, wheat, rice, and glutinous rice with high starch content as raw materials, and was prepared through multiple processes. The amount of starch in the raw material was directly related to the liquor yield. In order to effectively shorten the time for detecting starch content in grain and reduce human error during operation, a fast method for detecting starch content was established. In the sample pre-treatment stage, fast microwave digestion instead of reflux acid hydrolysis is used to speed up starch hydrolysis and improve the completeness of hydrolysis. In the sample detection stage,instrumental detection instead of artificial micro-boiling titration is used which improves the ease of experimental operation. In this paper, the starch content of a variety of brewing grains was tested using the rapid starch detection method, and compared with the results of the national standard method GB 5009.9—2016. There were no significant differences between the results of the two detection methods. The rapid starch detection method can be applied to the detection of total starch content in a variety of brewing grains,greatly shorten the detection time, reduce the artificial operation error, and have good repeatability and reproducibility. The linear regression and correlation coefficient ≥ 0.999 7.http://lyspkj.ijournal.cn/lyspkj/article/abstract/20200535?st=article_issuegrain for wine makingstarch contentrapid detection methodno significant difference from its national standard |
| spellingShingle | YUAN Shi-meng YU Jia-qian SONG Ning-yu Application and Exploration of Starch Rapid Detection in Grain for Winemaking Liang you shipin ke-ji grain for wine making starch content rapid detection method no significant difference from its national standard |
| title | Application and Exploration of Starch Rapid Detection in Grain for Winemaking |
| title_full | Application and Exploration of Starch Rapid Detection in Grain for Winemaking |
| title_fullStr | Application and Exploration of Starch Rapid Detection in Grain for Winemaking |
| title_full_unstemmed | Application and Exploration of Starch Rapid Detection in Grain for Winemaking |
| title_short | Application and Exploration of Starch Rapid Detection in Grain for Winemaking |
| title_sort | application and exploration of starch rapid detection in grain for winemaking |
| topic | grain for wine making starch content rapid detection method no significant difference from its national standard |
| url | http://lyspkj.ijournal.cn/lyspkj/article/abstract/20200535?st=article_issue |
| work_keys_str_mv | AT yuanshimeng applicationandexplorationofstarchrapiddetectioningrainforwinemaking AT yujiaqian applicationandexplorationofstarchrapiddetectioningrainforwinemaking AT songningyu applicationandexplorationofstarchrapiddetectioningrainforwinemaking |