The Impact of Hydrothermal Treatments on Technological Properties of Whole Grains and Soriz (<i>Sorghum oryzoidum</i>) Groats

Cereals and cereal products are the basic element in ensuring the food security of the population. Most cereal-based foods contain gluten. Nutritional therapy is the only treatment for people with gluten-related disorders. No gluten-free products are manufactured in the Republic of Moldova, and the imported ones are sold at very high prices. In this context, Moldova is an unexplored field and research is required. The paper investigated the impact of hydrothermal treatments on whole grains and sorghum groats. It was found that whole grains and sorghum groats have a cooking time of about 130 and 40 minutes, respectively, which can be reduced by about 2 times by prior hydration in water. Hydration media and their concentrations (NaCl solutions;sol. NaHCO3 and C6H8O7 concentrations 0.5%;1.0% and 2.0%) differently influence the cooking time, mass, volume and firmness of the grains.

Influence of Culinary Treatment on Soriz Mineral Elements (Sorghum Oryzoidum)

Soriz (Sorghum oryzoidum) is a relatively new cereal of hybrid origin obtained at the Research Institute for Maize and Sorghum of Moldova. This paper presents and analyzes the results of the study of essential minerals content (K, Na, Ca, P, Mg, Fe) in native and hulled sorghum grains and their changes under the effect of hydrothermal treatment. The results show that the sorghum grains are a good source of essential minerals, especially of K, P and Mg and are less rich in Ca, Na and Fe. The experimental data have demonstrated that the technological process applied to obtain hulled sorghum leads to a considerable decrease in minerals content. Culinary treatment had a greater impact on the K content and lower on P and Mg content. The results will be used to optimize the parameters of raw material processing and culinary treatment with the aim of minimizing the mineral loss as well as for the nutritional value balance of soriz sorghum dishes.

整粒高粱酿造浓香型白酒的工艺开发综述

综述了目前浓香型白酒生产中存在的问题及解决对策,在"产酒与生香剥离发酵"理论基础上,论述了以整粒高粱为原料,冷却热水浸泡并单独蒸煮高粱,出窖大曲酒醅单独蒸馏取酒、大曲母糟晾堂堆积培菌、整粒高粱小曲晾堂培菌糖化并入地窖产酒发酵,产酒糟醅与二次培菌母糟拌和入泥窖完成生香发酵"为工艺特点的新型浓香型白酒酿造工艺的可行性。

浓香型白酒生产中高粱带压蒸煮工艺的研究

本文对浓香型白酒整粒高粱蒸煮工艺进行研究,确定了高粱的带压蒸煮工艺参数:泡粮,90℃以上热水淹过粮面20~30 cm,0.05~0.10 MPa带压浸泡1~5 min,关闭蒸汽继续浸泡5~10 min;初蒸,0.14 MPa条件下初蒸5~10 min;焖粮,70℃热水淹过粮面20~30 cm,焖粮时间15~20 min;复蒸,复蒸压力0.03~0.08 MPa条件下,复蒸15~20 min。

整粒高粱在白酒酿造中预处理方法的研究进展

高粱预处理是传统白酒酿造发酵前的必要步骤,润粮、蒸粮是整粒高粱预处理的两大关键工序,文章就目前行业内整粒高粱预处理的方法进行归纳探讨。

整粒高粱发酵生产西凤酒工艺初探

以整粒高粱为原料在西凤酒续米查发酵酒醅中进行酿造试验,验证了整粒高粱两种不同预处理方式的效果差异:整粒高粱浸泡20h、蒸制2h,在蒸制过程中每隔30min加水的预处理方式效果优于浸泡20h、直接蒸制3h的预处理方式,高粱开花率约达到30%。同时,采用整粒高粱发酵可以使西凤酒中乙酸乙酯、乳酸乙酯、己酸乙酯含量分别提升33.67mg/100m L、-48.50mg/100m L、15.68mg/100m L。