Evaluation method for cooking performance of wine brewing sorghum and application thereof

The invention discloses an evaluation method for cooking performance of wine brewing sorghum and application thereof. The evaluation method comprises the following steps of: evaluating, determining influence factors of the cooking performance of the wine brewing sorghum; and performing detecting to obtain a specific value of each influence factor of sorghum to be evaluated, obtaining a score valueand a weight coefficient of each influence factor based on an evaluation judgment standard, and summing to obtain a score value by utilizing a product of the score value and the weight coefficient ofeach influence factor, so as to obtain the cooking performance grade of the sorghum to be evaluated. The evaluation method can be applied to selection of sorghum brewing cooking parameters. When thelarge-scale production and replacement of varieties of wine-brewing sorghum are performed, by adopting the method, the grain steaming parameters of the sorghum in actual production can be determined by only performing related d