Sorghum, Gramineae, sorghum. 1 annual herb. The stem is solid and has pith in the center. Tillering or branching. The leaves are like corn, thick and narrow, covered with wax powder, smooth, and the midvein is white. Panicle, spike shape has two kinds: belt shape and hammer shape. Lilacs are brown, orange, white or yellow. Seeds ovoid, slightly flat, sticky or non-sticky. Sex likes warmth, drought tolerance and waterlogging tolerance. According to characters and uses, it can be divided into edible sorghum, sugar sorghum, broom sorghum and so on. China is widely cultivated, especially in the northeast. Edible sorghum grains are used for food and wine making. The stem of sugar sorghum can be made into syrup or raw food; The broom can be a broom or a cooking broom with sorghum ears; Silage the tender leaves in the shade, or use them as feed after drying; Clove can be used as medicine, which can eliminate dampness and phlegm, calm the heart and soothe the nerves.
Variety source
The origin of sorghum has not been determined, but many researchers believe that sorghum originated in Africa, and later spread to India and then to the Far East. Sorghum is widely distributed and has many morphological variations. Africa has the most varieties of sorghum. Snowden (1935) collected 17 wild sorghum varieties, of which 16 came from Africa. Among the 3 1 cultivated species he identified, Africa accounted for 28 species; Of the 158 varieties, only four are outside Africa.
In a cave in Mozambique, archaeologists discovered various stone tools from 105000 years ago, including scrapers and grinders, and many local sorghum grains stuck to the stone tools. Because the cave is dark and not suitable for the survival of crops, these sorghum grains are definitely not naturally produced in the cave. Obviously, primitive people collected a large number of sorghum crops from outside the cave, and then treated their shells with stone tools in the cave and ate them. This is the earliest discovery of human eating sorghum so far.
China sorghum (S.bicolor var.kaoliang) is also known as millet, millet, reed millet, millet, millet and so on. There are two theories about its origin and evolution: one is that it was introduced from Africa (or India). Second, it originated in China. After long-term cultivation and domestication in China, sorghum has gradually formed a unique China sorghum group, and many botanical forms and agronomic characters are obviously different from all kinds of sorghum native to Africa. China sorghum has white veins, small glume, easy threshing, good rice quality, few tillers, developed aerial roots, and dry pith with little or no sugar when the stems are mature. In addition, when China sorghum crosses African sorghum, F 1 is easy to produce strong heterosis. It shows that the genetic distance between the two sorghum species is quite different. Sorghum is one of the earliest cultivated cereal crops in China. Unearthed cultural relics and agricultural books about sorghum have a history of at least 5000 years. For example, "Compendium of Materia Medica" records: "Corn is planted in the north to prepare for food shortage, and the rest is used for cattle and horses, which has been cultivated for 4,900 years."
morphological character
Panicum miliaceum. The culm is stout and erect, with a height of 3-5 meters and a transverse diameter of 2-5 cm, and the basal nodes have supporting roots. Leaf sheaths glabrous or a little powdery; Ligule is hard, the apex is round, and the edge is ciliated; Leaf blade is linear to linear-lanceolate, 40-70 cm long and 3-8 cm wide, the apex is gradually pointed, the base is round or slightly ear-shaped, the surface is dark green, the back is light green or white, both sides are hairless, the edge is cartilaginous, with fine bristles, and the midvein is wide and white. The spike is loose, the main shaft is exposed, the length is 15-45cm, the width is 4- 10cm, and the main shaft is upright or slightly curved; The main shaft has longitudinal edges, sparsely villous, 3-7 branches, whorled, rough or villous, and the base is dense; Each raceme has 3-6 nodes, which are rough or slightly flat; Sessile spikelets obovate or obovate-elliptic, 4.5-6 mm long and 3.5-4.5 mm wide, with pure basal plate and bearded hair; Both glumes are leathery, usually hairy on the top and edges, starting with yellow-green, and red to dark brown after maturity; The back of the first glume is convex, the upper part of 1/3 is thin, the edge is folded with narrow wings, and it is hard and shiny downward. 12- 16 veins only reach the middle, with transverse veins and sharp tips or 3 small teeth; The second glume has 7-9 veins, the back is round, there is no obvious ridge near the top, it is boat-shaped, and the edge has fine hairs; Lemma is transparent, membranous, the first lemma is lanceolate, with long cilia at the edge; The second lemma is lanceolate to oblong, with 2-4 veins, the top of which is slightly 2-cleft, and a bent knee awn extends from the cleft tooth, which is about14 mm long; Stamens 3, anthers about 3 mm long; Ovary obovate; Style divided, stigma broom-like. The caryopsis is flat and convex on both sides, 3.5-4 mm long, red to reddish brown, 2.5-3 mm wide at maturity, and the top is slightly exposed. Petiole petiole is about 2.5 mm long, spikelets linear to lanceolate, 3-5 mm long, male flowers or neutral, persistent, brown to dark reddish brown; The first glume has 9- 12 pulse, and the second glume has 7- 10 pulse. The flowering and fruiting period is from June to September. Chromosome 2n=20(Celarier, 1958).
Variety classification
Since the founding of the People's Republic of China, China has experienced the investigation, collection and arrangement of local sorghum varieties and the transformation from local variety breeding to hybrid breeding. The breeding goal has changed from single yield breeding to quality breeding under the premise of high yield, and then to breeding with high yield, high quality and multi-resistance. Although China sorghum production area is vast, with complex natural conditions and different production purposes, such as grain, feed, sugar, wine or technology, the yield per mu has increased from 73kg in 1950s to 313kg in recent years. The total output tends to be stable when the planting area is greatly reduced.
diversification
There are many varieties of sorghum, including early maturity varieties, middle maturity varieties and late maturity varieties, which are divided into conventional varieties and hybrid varieties. Regular taste, sweet and greasy; Plant types include high, medium high and multi-spike. Sorghum stalks can also be divided into sweet and unsweetened. Cereals (food made of flour) have many colors, such as red, white, blushing white, neither red nor white. According to characters and uses, it can be divided into edible sorghum, sugar sorghum, broom sorghum and so on. There are more than 40 kinds of sorghum, distributed in tropical and subtropical areas of the old hemisphere. Sorghum originated in Africa, spread to Egypt and India in 2000 BC, and then cultivated in China. The main producers are the United States, Argentina, Mexico, Sudan, Nigeria, India and China. Sorghum can be divided into grain sorghum and straw sorghum according to their uses, and straw sorghum mainly refers to the transformed variety sweet sorghum.
change
After cultivation and selection, many varieties and varieties have been formed. According to the use, inflorescence and grain shape, it can be divided into four categories: grain sorghum, sugar sorghum, feed sorghum and broom sorghum. Grain sorghum has bare seeds, good quality, many varieties and large and flat caryopsis; Dura variety with tightly drooping ears; China sorghum has long erect spikes and nearly round caryopsis; Sorghum-Lusu stalk for sugar has long internodes and sweet pulp, and the sugar content is 10 ~ 19%. Sorghum stems used for brooms are flexible and suitable for weaving, and have long inflorescence branches used for brooms. Feed sorghum has many tillers, vigorous growth and long grains, such as Sudan grass and Johnson grass. The caryopsis of sorghum contains 60-70% starch, protein, fat, calcium, iron, vitamin B and nicotinic acid. The main planting areas in China are northwest, northeast and north China, and the sowing area accounts for about 2/3 of the total sorghum area in China. It is often used as a staple food. Because the seed coat contains tannin, it is astringent and easy to combine with protein, so it is difficult to digest. Most countries in the United States and Europe are used to develop animal husbandry.
Main applications
It is a traditional practice to comprehensively utilize the grain, spike (inflorescence), spike neck and stem of sorghum in China. Sorghum seeds are processed into sorghum rice, which is food in China, Korea, the former Soviet Union, India and Africa. The main eating method is to cook or grind rice into powder and then make it into other foods, such as noodles, noodles, rolls, pancakes, steamed cakes, sticky cakes and so on. Besides food, sorghum can also be used to make starch, sugar, wine and alcohol.
⊙ In the early 1950s, sorghum grains were once the staple food in Northeast China.
Maotai, Fenjiu and other famous wines take sorghum as the main raw material.
Sweet sorghum stems contain a lot of juice and sugar, which is a new sugar crop, feed crop and energy crop in recent years.
It is a traditional practice to comprehensively utilize the grain, spike (inflorescence), spike neck and stem of sorghum in China. Sorghum seeds are processed into sorghum rice, which is used as food in China, Korea, the former Soviet Union, India and Africa.
Nutritional components: every 100g of red sorghum rice contains1.4g of water, 8.4g of protein, 2.7g of fat, 75.6g of carbohydrate, 0.6g of crude fiber, 1.3g of ash, 7mg of calcium and 188mg of phosphorus.
Taste: warm, sweet and astringent.
Efficacy: warming middle warmer, benefiting qi, stopping diarrhea, astringing stomach and stopping cholera. Suitable for diarrhea and damp heat in urine.
How to eat: mainly used for cooking or grinding into powder before making other foods, such as noodles, noodles, pancakes, steamed cakes, sticky cakes and so on. Processed sorghum noodles can be made into various foods that people like, and have become a welcome meal in recent years. Besides food, sorghum can also be used to make starch, sugar, wine, vinegar and alcohol.
nutritional ingredient
The main utilization parts of sorghum are seeds, rice bran and straw. Among them, the main nutrients in the seeds are: crude fat 3%, crude protein 8~ 1 1%, crude fiber 2~3% and starch 65~70%.
The content of protein in seeds is generally 9~ 1 1%, in which lysine is about 0.28%, methionine is 0. 1 1%, cystine is 0. 18%, and tryptophan is 0. 10%, 0.30%. The content of leucine and valine in sorghum seeds is slightly higher than that in corn, and the content of arginine is slightly lower than that in corn. The content of other amino acids is similar to that of corn. The crude protein content in sorghum bran is about 65438 00%, 9.3% in fresh sorghum distiller's grains and 8.5% in fresh sorghum vinegar residue. The protein content of sorghum stalk and sorghum hull is less, about 3.2% and 2.2% respectively.
Sorghum protein is slightly higher than corn, and its quality is also poor, lacking lysine and tryptophan, and its protein digestibility is low. The reason is that there are many intermolecular crosslinks between sorghum gliadin, and there is a strong bond between protein and starch, which makes it difficult for the enzyme to enter into decomposition.
The fat content is 3%, slightly lower than that of corn, and the saturated fatty acids in fatty acids are also slightly higher, so the melting point of fat is also slightly higher. The linoleic acid content is also slightly lower than that of corn. The by-product of sorghum processing is high in crude fat. The crude fat content of air-dried sorghum bran is about 9.5%, and that of fresh sorghum bran is about 8.6%. 4.2% in distiller's grains and 3.5% in vinegar residue. The content of crude fat in seeds is less, only about 3.6%, and the content in sorghum stalks and sorghum shells is also less.
Nitrogen-free extracts, including starch and sugar, are the main components of feed sorghum and the main energy source of livestock and poultry. The content of nitrogen-free extract of forage sorghum varied from 65438 07.4 to 765438 0.2%. Sorghum stems and husks contain a variety of crude fibers, the contents of which are about 23.8% and 26.4% respectively. The starch content is equivalent to that of corn, but the sorghum starch granules are covered by protein, so the starch digestibility is lower than that of corn, and the effective energy value is equivalent to 90~95% of that of corn. Although the nutritional value of sorghum stalk and sorghum hull is not as good as concentrate, it has many sources and low price, which can reduce the feeding cost.
The content of calcium and phosphorus in minerals and vitamins is similar to that of corn, and the phosphorus is about 40~70%, which is phytic phosphorus. The contents of B 1 and B6 in vitamins are the same as those in corn, and the contents of pantothenic acid, nicotinic acid and biotin are more than those in corn, but the utilization rate of nicotinic acid and biotin is low. According to the analysis of Central Institute of Health (1957), every kilogram of sorghum seeds contains thiamine, (vitamin B) 1.4 mg, riboflavin (vitamin B)0.7 mg and nicotinic acid 6 mg. The crude protein content of sorghum green leaves before maturity is about 65438 03.5%, and the riboflavin content is also very rich. The seeds, stems and leaves of sorghum contain a certain amount of carotene, especially when used as green feed or silage.
Tannin is a water-soluble polyphenol compound, also known as tannic acid or tannic acid. Tannin has a strong bitter taste, which affects palatability; Tannin can combine with protein and digestive enzymes, affecting the utilization ratio of protein and amino acids.
Planting cultivation
Regional sorghum has wide adaptability and strong resistance, and can be planted in fertile plains, arid hills and barren mountainous areas. Shanxi is one of the main producing areas of sorghum.
Sorghum planting can be divided into spring planting and autumn planting. The sowing period of spring sowing crops is from the end of March to the middle of April in the lunar calendar, so it should not be too early. Because the early sowing temperature is low and the growth is slow, it is easy to die when it meets the cold current. Autumn harvest crops should be sown between the end of May and the end of June in the lunar calendar, and the time should not be too late, so as to avoid the low temperature in the middle and late stages of growth, affecting growth and delaying maturity. Its cultivation process is roughly as follows:
Soil preparation: firstly, spread the compost on the cultivated land, then plough it to the depth of 65,438+02 ~ 65,438+05 cm (4 ~ 5 inches), fully break the clods, remove weeds and level the soil surface.
Dig planting ditches with a depth of 4~6 cm according to the row spacing of 50 cm.
Sowing amount: about 15 ~ 20kg seeds are needed per hectare, which can be purchased from local township farmers' associations.
Sowing methods: Sowing methods can be divided into two types: on-demand sowing and drilling. Generally speaking, drilling is the main method. Sow evenly in the planting ditch, and then cover with soil, with a thickness of about 3 cm.
Fertilization method:
(1) Spring ploughing and autumn ploughing: Before soil preparation, the compost is spread in the field and then turned into the soil. Half of the total amount of phosphate fertilizer and half of nitrogen and potassium fertilizer were used as base fertilizer before sowing, and the remaining half of nitrogen and potassium fertilizer was applied 30 days after sowing.
(2) Perennial root cultivation: half of the fertilizer is applied on 10 day after the main crops are harvested, and the other half is applied on 30 days after the main crops are harvested. The fertilization position should be at a distance of 10~ 15 cm from the plant, so as not to harm the plant.
Tiantuan management
(1) interplanting: 20-25 days after sowing, when the height of sorghum seedlings is 15 cm, the first interplanting is carried out until the height of sorghum seedlings is 25-30 cm, and the second interplanting is carried out. Finally, the plant spacing will be maintained at about 10 cm. If there are missing plants, the strong seedlings to be pulled out during intercropping can be dug out for replanting.
(2) Intertillage weeding: During the growth of sorghum, according to the occurrence of weeds, implement intertillage weeding for 2-3 times, especially in the early growth stage, so as not to affect the development. If herbicides are used, they should be sprayed after sowing and covered with soil before germination.
(3) Soil cultivation: After the first intertillage weeding, topdressing should be done immediately beside the plants, and soil ridges should be cultivated on the stems of the plants to prevent lodging and promote development.
(4) Irrigation and drainage: Sorghum is drought-tolerant, but in case of drought in young spike formation period (about 35 days after sowing) and milk ripening period (about 75 days after sowing), the yield is greatly affected, so it should be properly irrigated. In rainy season, the accumulated water should be removed at any time to avoid pests and diseases and prolong the maturity.
Perennial root (regeneration) cultivation
(1) stem cutting: when harvesting in spring, immediately cut the stem at the place 1~2 cm above the ground, and the earlier the stem cutting, the better.
(2) Fertilization: Fertilization amount, fertilizer type and fertilization period are as mentioned above.
(3) Sparse buds: After stem cutting, the number of buds per plant can reach 2-5, but the principle of keeping two healthy buds per plant is that the remaining buds should be removed as soon as possible to avoid absorbing nutrients.
(4) Other management: such as intertillage weeding, harvesting and modulation, etc. are the same as the general cultivation methods of sorghum. Chemical weeding in sorghum field
Chemical weeding in sorghum field has the advantages of timely weeding, good effect, light labor intensity, high efficiency and low cost. The popularization and application of chemical weeding can achieve high economic and social benefits. Chemical weeding in sorghum field is mainly carried out from sowing to emergence and 5-8 leaves after emergence. Specific application methods and chemicals are described as follows:
(1) Soil treatment before sowing
Chemical weeding from sowing to emergence is a method of selecting weeding by using time difference. Herbicide is sprayed after sorghum seeds are sown and before seedlings are unearthed, but weeds germinate early and will die soon after encountering drugs, thus achieving the purpose of weeding. Chemical weeding methods commonly used in sorghum field before seedling after directional sowing are as follows:
(1)25% chlorotoluron wettable powder, 200-300 grams per 667 square meters, 50 kilograms of water, and evenly sprayed on the soil surface.
(2) Every 667 m2 150g, 50% chlormequat EC 150ml or 60% butachlor EC 50m l, and 45kg~50kg of water are added to the 25% chlormequat WP and sprayed on the soil surface.
(3)80% herbicide (also known as Maodu, methyl carboxyl herbicide) wettable powder, 75g ~120g per 667m2, mixed with 35kg~40kg of water and sprayed on the soil surface. In case of drought, the liquid medicine can be mixed with soil with a shallow rake of 2 cm ~ 3 cm to increase the chance of contact with weeds and young grass and improve the weeding effect.
(4)72% metolachlor EC, every 667 m2 100 ml ~ 150 ml, with about 35kg of water, was sprayed on the soil surface; Or spray the soil surface with 72% metolachlor EC 75mL, 40% atrazine gum suspension 100mL and 35kg water.
(5)50% Ligulong wettable powder150g ~ 200g, and 40kg of water are evenly sprayed on the soil surface.
(6) 200g ~ 300g of 50% triadimefon wettable powder and 40kg of water are evenly sprayed on the soil surface.
(7)48% paraquat dichloride aqueous solution, 25ml ~ 40ml per 667m2, mixed with 35kg of water, or 20ml ~ 30ml paraquat dichloride plus 40% atrazine suspending agent150ml ~ 200ml, or 200ml ~ 300ml of 48% alachlor (also called lasso) emulsifiable concentrate.
(8) 200 ml ~ 300 ml of 40% SiMaJin glue suspension and 40 kg of water are evenly sprayed on the soil surface. Note that this medicine has a long effective period and is not suitable for arranging wheat, rape, soybean and other crops as the following crops. When corn and sugarcane are used in the following crops, the dosage can be increased to 500 ml.
(2) treatment of stem and leaf at seedling stage
Chemical weeding at seedling stage is to use different biochemical processes of herbicide metabolism in crops and weeds to achieve the purpose of weeding and protecting seedlings. Sorghum is highly resistant to chemical herbicides in the 5-8 leaf stage after emergence, but it is very sensitive to herbicides around the 5-8 leaf stage, so chemical weeding at seedling stage is generally carried out in the 5-8 leaf stage, otherwise it will easily cause phytotoxicity. Sorghum chemical weeding is generally carried out after sowing and before emergence, and it is generally not suitable to spray weeds at seedling stage.
Special agent. If weeds are seriously harmful at seedling stage, spraying time, concentration and variety should be strictly controlled. Chemical weeding methods commonly used in seedling stage are:
(1) 72% 2,4-butyl EC, 40 ml ~ 65 ml per 667 square meters, adding about 35kg of water, was sprayed evenly on the stems and leaves of weeds during the 4 ~ 5 leaf period after sorghum emergence, mainly to control broadleaf weeds and Cyperaceae weeds, but not to Gramineae weeds.
(2)40% atrazine gel suspension, 200 ml ~ 250 ml per 667 square meters, 35 kg of water, was evenly sprayed on the stems and leaves of weeds during the 4 ~ 5 leaf stage of sorghum. It can control monocotyledonous weeds and deep-rooted weeds.
(3) Mix 20% dimethyl tetrachlorohydrin 100mL and 48% paraquat dichloride 12.5mL every 667 square meters, add 35kg of water, and spray it evenly on the weeds at the 4-5 leaf stage after sorghum emergence.
emphasize
Sorghum is very sensitive to chemicals, so the variety, time, concentration and method must be strictly controlled when it is used, otherwise it will easily cause phytotoxicity. If it is the first time to use chemical herbicides and lack of experience, it is necessary to do a small area weeding test first, and then popularize it after summing up the experience, so as to avoid irreparable yield loss. [2]
Edit this paragraph on disease prevention.
Sorghum loose head smut occurs in all sorghum producing areas in China, and it is more serious in North China and Northeast China. How to control sorghum smut? The prevention and control of sorghum smut should adopt comprehensive prevention and control measures such as breeding of disease-resistant improved varieties and seed treatment.
Timely sowing, improving sowing quality, premature sowing, dry soil, poor soil preparation quality and thick soil cover will prolong the emergence time, increase the chance of infection and aggravate the disease. Therefore, in general, sowing should be as late as possible under the condition of ensuring maturity. Before sowing, the soil moisture should be appropriate, the soil preparation should be fine, and the covering depth should be appropriate, so as to ensure early emergence and Miao Zhuang, shorten the infection time of buds and reduce the occurrence of diseases.
Select disease-resistant varieties. Farmhouse varieties are generally not resistant to diseases. The main disease-resistant or immune varieties are imported foreign varieties, such as Fanon 1, Hong Mei, Meibai, early-maturing Hengali, Hengali and so on.
Rotation can control and reduce this harm if possible. Soil disinfection is also an effective prevention and control measure. Use 20% Wei Xiuling EC to 100 times fine soil, cover each hole with 50 grams of medicinal soil after planting, and then cover the soil. You can also use 0.2 kg of 75% pentachloronitrobenzene, mix 500 kg of fine soil and sprinkle it on the sowing ditch.
The application of net fertilizer and seed fertilizer can cut off the way of manure spreading diseases; Don't broadcast it too early and cover it too deep. Remove the diseased plants in time and burn them to reduce the content of germs in the soil. [3]
Edit this folklore.
China has a long history of wine-making, with a variety of famous wines, which enjoys a high reputation at home and abroad. Legend has it that the man who invented wine is called Du Kang. When he was a long-term worker, he once accidentally put sorghum rice into a hole in a tree. After a long time, it is fermented into wine. So it was named "wine" at first, and then the word "wine" was added, and the historical allusion of "wine" was added. When wine was produced is now impossible to verify.
There are sorghum stalks on the grave of 1, which means that the deceased has opened the gate of the underworld, and the deceased can freely enter and exit the gate of the underworld and can be reincarnated. Another said: Open the gate of the underworld, and you won't become a ghost. )
Sorghum grows on the grave, which means that the deceased has virtue, which means that future generations should get ahead and prosper. Sorghum means to get ahead, it is easy to attract the wind, and the wind is jealous, so be careful. )
Edit this edible recipe sorghum rice porridge.
Required materials: 50 grams of sorghum rice and appropriate amount of rock sugar.
Production: cook sorghum rice into porridge (sorghum rice needs to be boiled), add rock sugar and cook again, and then take it warm after saccharification.
Efficacy: invigorating spleen and stomach, promoting fluid production and quenching thirst.
Sorghum porridge
Required materials: sorghum rice100g, ootheca mantidis 20g.
Production: firstly, the ootheca mantidis is boiled in clear water for 3 times, and the filtrate is collected 500 ml; Then clean the sorghum rice, put it in a casserole, add ootheca Mantidis juice, and cook it on the fire until the sorghum rice is rotten.
Efficacy: regulating stomach and strengthening spleen, benefiting qi and promoting digestion. [4]
Sorghum pork tripe porridge
Required materials: 90g sorghum rice, 60g lotus seeds, 65438+ 50g rice.
3 grams of pepper and 3 grams of salt.
Production: stir-fry sorghum rice until it is burnt, and remove the excess shell on it; Wash pork tripe, lotus seed meat and pepper, put them in a crock with sorghum rice, add appropriate amount of water, boil them with strong fire, then cook them with slow fire until the sorghum rice is cooked and seasoned.
Sorghum rice cake
Required materials: sorghum rice 600g red bean paste 300g white sugar 150g.
Output: 1. Wash sorghum rice, pour in proper amount of water and steam in a cage for later use. 2. Take two porcelain plates, put half of the sorghum rice into the plate and smooth it, and press it into pieces with a thickness of two or three centimeters by hand, and put the rest of the sorghum rice into another plate for internal pressure. 3. Buckle the pressed sorghum rice on the chopping board, smooth it with a knife, then spread the bean paste stuffing with uniform thickness, then buckle the other half of the sorghum rice on the bean paste stuffing, smooth it with a knife, cut it into diamond-shaped pieces with a knife when eating, put it on a plate, and sprinkle sugar, and serve. [ 1]
Edit this sorghum wine-making
Sorghum is the main raw material for liquor production. Brewing liquor with sorghum is unique in the world and enjoys a long-standing reputation in China. Kaoliang liquor shows the profound connotation of Chinese liquor culture with its color, aroma, taste and style.
In China, distilled liquor with sorghum as raw material has a history of more than 700 years. As the saying goes, "good wine is inseparable from red grain." China famous wines at home and abroad are mostly made of sorghum as the main raw material or as an auxiliary material. Sorghum seeds not only contain a lot of starch, protein and minerals, but also contain a certain amount of tannin. Appropriate amount of tannin can inhibit harmful microorganisms in the fermentation process and improve the wine yield. Aromatic substances such as syringic acid and syringaldehyde produced by tannins can also increase the aromatic flavor of liquor. Therefore, sorghum varieties with appropriate tannins are good materials for brewing high-quality wine.
"Micha", "Micha" and "Micha" are three important ingredients in liquor brewing. "Micha" is mainly used in the production of Fen-flavor Daqu liquor, while the production of Luzhou-flavor Daqu liquor adopts "Micha" and continuous fermentation.
The raw materials for brewing Luzhou-flavor Daqu liquor must be crushed, which is conducive to the expansion and gelatinization of starch particles and creates good conditions for saccharification and fermentation. The main raw materials for producing Luzhou-flavor Daqu liquor are sorghum, wheat, rice, glutinous rice, barley, corn and peas. The raw material of koji-making is mainly wheat, with some barley and peas added.
There are two kinds of brewing materials, one is pure sorghum (preferably waxy sorghum), which is now used to be called "single grain type"; The other is the wine with proper proportion, which is traditionally called "miscellaneous grain type", but now it is used to being called "multi-grain type". There are significant differences in raw materials and proportions between "single grain type" and "multiple grain type", resulting in differences in wine quality and style.
Kweichow Moutai, Sichuan Jiannanchun, LU ZHOU LAO JIAO CO.,LTD, Wuliangye and Shanxi Fenjiu are all brewed with sorghum as the main raw material or seasoning, forming a unique brewing industry in China.
In recent years, with the improvement of people's living standards, the brewing industry has developed rapidly and the demand for raw materials is increasing day by day. Brewing materials are a major destination of sorghum. According to statistics, there are more than 100 large wineries in China, and the annual demand for sorghum is100-150×104t. In addition, there are many small and medium-sized wineries around the country, and the demand for sorghum is about 100× 104t. According to preliminary statistics, all wineries in China need 250-280× 104t sorghum every year.
The brewing process of sorghum liquor is divided into three parts: koji-making, brewing and packaging.
Daqu-making: The raw material is locally produced wheat, and the work of Daqu-making is completed by grinding → stirring → blocking → cultivating Daqu → stacking Daqu → grinding ditch → adding sorghum for fermentation.
Brewing: The raw material is mainly sorghum planted in Jinmen, and the brewing production is completed through soaking → cooking → cooling → koji making → fermentation → distillation (first wine) → koji making → fermentation → distillation (second wine).
Packaging: After blending the first and second distilled liquor, store it in the wine cellar, remove the odor for more than six months, taste it, and then fill it into finished products and put it on the market.
reference data
1. Traditional Chinese Medicine Information Network: Sorghum (source of plant morphology map).
2. National Sorghum Improvement Center.
3. Sorghum disease control. Danon Com[ reference date 2012-1-12].
4. The perfect combination of whole grains-glutinous rice chicken. Gourmet house [reference date 20 12- 12-30].
5. sorghum. Danon Com[ reference date 2065438+02-11-10].
Open classification: crops, agriculture, cereals and agricultural products, Gramineae
References:
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