238results about "Testing beverages" patented technology

The invention relates to the technical field of beer brewing monitoring, and discloses an intelligent monitoring system and method for a beer brewing process. The method comprises the following steps: acquiring real-time production data in a beer brewing process, wherein the real-time production data comprises raw material parameters, fermentation environment parameters and equipment operation parameters; then, based on the raw material parameters and the fermentation environment parameters, key process indexes of the current brewing stage are identified, and monitoring areas of the beer brewing process are divided according to the key process indexes; and finally, according to the equipment operation parameters and the monitoring areas, constructing a multi-dimensional monitoring network of the beer brewing process, and collecting dynamic process data of each monitoring area through the multi-dimensional monitoring network. According to the method, the whole brewing process can be comprehensively covered, monitoring key point dynamic adjustment is achieved, a multi-dimensional monitoring system is constructed, the problems of traditional monitoring data fragmentation, monitoring blind areas and the like are solved, the brewing process is accurately controlled in an assisted mode, and the modern beer brewing production requirement is met.

The invention relates to the technical field of white spirit aroma analysis, discloses a method and a device for evaluating aroma contribution of flavor substances in white spirit, and aims to solve the problems of poor consistency and accuracy caused by incapability of realizing quantitative evaluation in an existing aroma contribution evaluation method. According to the scheme, the method mainly comprises the following steps: pre-constructing a function relationship between compound concentration and aroma intensity score; the method comprises the following steps: acquiring the actual concentration of a compound corresponding to a flavor substance in Baijiu, calculating to obtain an aroma intensity score corresponding to the compound according to the actual concentration and based on a pre-constructed function relationship, and judging the aroma contribution degree of the corresponding flavor substance in the Baijiu according to the aroma intensity score corresponding to the compound. The method realizes quantitative analysis of aroma contribution, improves the consistency and accuracy of analysis, and is suitable for various white spirits.

The invention discloses a sampling device for detecting the quality of white spirit, and aims to solve the problem that the content and the distribution condition of suspended particles in the white spirit cannot be comprehensively known due to the fact that only one position is used for sampling when the existing sampling device is used for sampling the white spirit. A tooth block and a push block on the two sides of a movable rod are used for driving different assemblies respectively, the push block drives a connecting valve to rotate by shifting an elastic shifting piece, a water passing hole in the push block is aligned with a liquid inlet pipe to communicate the liquid inlet pipe, it is guaranteed that white spirit enters a liquid pumping pipe through the liquid inlet pipe and the water passing hole, and the tooth block is matched to drive a connecting gear to rotate; the reciprocating frame reciprocates to drive the piston in the liquid extraction pipe to reciprocate so as to extract white spirit and inject the white spirit into the sample storage box, so that the sampling of the white spirit can be completed, multi-point sampling can be carried out at different positions in the white spirit, and the uniformity and the quality stability of the white spirit can be evaluated more accurately.

Systems and methods for monitoring conductivity of a fluid comprising generating a first measurement indicative of the conductivity of the fluid, determining whether a value of the first measurement is within the first calibration range, responsive to determining that the value of the first measurement is not within the first calibration range, calibrating the conductivity sensor with a second calibration range that includes the value of the first measurement, generating a second measurement indicative of the conductivity of the fluid.

The invention provides a plant beverage flavor component detection system and method based on artificial intelligence, and the method comprises the steps: analyzing the sensory contribution spectrum of a target plant beverage sample through a multi-dimensional original data matrix of the flavor substance content in the target plant beverage sample; extracting principal component vectors of flavor substances in the target plant beverage sample from the multi-dimensional original data matrix, and determining key flavor markers of flavor components in the target plant beverage sample in combination with a sensory contribution spectrum; extracting key spectrum fingerprint characteristics of flavor components in the target plant beverage sample from a spectrum detection result of the target beverage sample based on the key flavor marker; and constructing a flavor component prediction model of the target plant beverage sample, and further determining a flavor score of the flavor component in the target plant beverage sample in combination with the key spectrum fingerprint characteristics. By adopting the scheme of the invention, the specific contribution of each substance to the overall sensory attribute can be analyzed so as to identify the key flavor substance in the flavor evaluation of the traditional plant beverage.

Provided in the present application are an analysis method and device for coffee particles. The device comprises: a vibration source configured to drive the coffee particles to vibrate at least twice; a camera configured to respectively capture images of the coffee particles after the at least two vibrations, obtaining a to-be-detected image set containing images of coffee particles with different distributions; one or more processors communicatively coupled to the camera; and a memory storing instructions executable by the one or more processors, wherein the instructions, when executed by the one or more processors, cause the one or more processors to: acquire initial recognition information of the coffee particles in each to-be-detected image of the to-be-detected image set; determine final recognition information of the coffee particles based on the initial recognition information of the coffee particles in at least some frames of to-be-detected images in the to-be-detected image set.

The invention relates to a new use of an oligomeric Ru molecular catalyst for the determination of ethanol in alcoholic beverages, such as wine. It also relates to a method of ethanol determination. Said Ru complex allows to decrease the limit of detections to 0.01% v / v and to discriminate between methanol and ethanol.

Devices, systems, and methods for measuring properties of liquids or surrounding gasses within a sealed container. Some embodiments of the devices, systems, and methods disclosed herein are useful for determining and monitoring alcohol (ethanol) content of a liquid within a sealed container. Some embodiments are also useful for determining and monitoring additional properties of the liquid within the sealed container, such as liquid depth (volume) and / or presence of trace chemicals and flavor components.

Embodiments of the present application provide a method, device, medium, equipment and product for classifying wine samples, relating to the technical field of artificial intelligence. The method comprises: contacting odor molecules of a wine sample with at least one recombinant cell expressing an olfactory receptor and a reporter protein, the reporter protein generating a detectable signal after the receptor binds to the odor molecules; obtaining time series data of the signal, calculating the maximum value and baseline value thereof, and determining a response characteristic value of each olfactory receptor according to the same; and inputting the characteristic value into a trained machine learning model to obtain a wine sample classification result. The present method accurately extracts a stable characteristic value of the response of an olfactory receptor to a wine sample, thereby eliminating interference caused by initial value fluctuations and improving the accuracy of model classification.

This application provides a method, apparatus, device and computer-readable storage medium for analyzing coffee particles. The method includes: controlling a vibration source to drive coffee particles to vibrate at least twice, collecting images of the coffee particles after at least two vibrations to obtain a set of test images of coffee particles having different distributions; obtaining initial identification information of coffee particles in each test image in the set of test images; and determining final identification information of the coffee particles based on the initial identification information of coffee particles in at least some of the frames of the test images in the set of test images.

The utility model discloses a screw cap tinplate canned beer CO2 content detection fixing tool which comprises a U-shaped support, a positioning sleeve barrel is fixedly connected to the inner wall of the U-shaped support, a fixing sleeve is fixedly connected to the bottom end of the inner wall of the positioning sleeve barrel, a wine tank is inserted into the positioning sleeve barrel, a tank cover is arranged at the bottom end of the wine tank, and a screw cap is arranged at the bottom end of the tank cover. According to the fixing tool for detecting the CO2 content of the tinplate canned beer with the screw cover, a tested tinplate canned beer sample can be fixed by the fixing tool, so that a carbon dioxide tester can be conveniently punctured from the bottom of the tinplate canned beer by a laboratory technician, and the CO2 content of the tinplate canned beer can be accurately detected. Not only is the operation of a laboratory technician standardized, but also the accuracy and the consistency of detection data are guaranteed.

The present application relates to the technical field of production control, and discloses a production control method and system for cassia tea and a production process thereof, which comprises cassia raw material pretreatment, cassia tea production and cassia tea detection. The quality data of the first pretreated cassia raw material and the processing data in the pretreatment process are analyzed to obtain a cassia pretreatment quality index, which can timely find possible problems in the pretreatment process and ensure the stability of the cassia raw material pretreatment. The production data and environmental data of the cassia tea in the production process are analyzed to evaluate the production process of the cassia tea, timely find possible problems in the production process and ensure the quality stability of the cassia tea. The environmental data and packaging quality data in the packaging process are analyzed to monitor and evaluate the packaging process of the cassia tea, timely find and solve possible problems in the packaging process and ensure the packaging quality stability of the cassia tea.

To easily and rapidly analyze trigonelline and pyrocatechol as coffee components.SOLUTION: A method for analyzing coffee components includes: a preparation step of preparing a sample liquid containing coffee components extracted from coffee beans; a dilution step of diluting the sample liquid; and a detection step of detecting the coffee components by performing liquid chromatography on the diluted sample liquid. In the detection step, the sample liquid is caused to pass through a column filled with a filler having a pentafluorophenyl propyl group, and then, the trigonelline and the pyrocatechol in the sample liquid having passed through are detected by a photo diode array ultraviolet visible absorbance detector.SELECTED DRAWING: Figure 1

A method and system for monitoring wine fermentation is provided. The system comprises a sensor conduit and a sensor enclosure. The sensor enclosure comprises a leveling indicator that indicates if the sensor conduit is vertical.

The utility model discloses a liquid detection device, which comprises a liquid container for defining a cavity for accommodating liquid to be detected, the liquid container comprises a liquid inlet and a liquid outlet which are communicated with the cavity, the liquid inlet is used for connecting an upstream pipeline, and the liquid outlet is used for connecting a downstream pipeline; the detection part extends into the cavity; the first valve is arranged at the liquid inlet; the second valve is arranged at the liquid outlet; one of the pressure states in the cavity is a negative pressure state, a normal pressure state or a positive pressure state; in a negative pressure state, the first valve opens the liquid inlet, and the second valve closes the liquid outlet, so that to-be-detected liquid is introduced into the cavity; in the normal pressure state, the first valve closes the liquid inlet, the second valve closes the liquid outlet, so that the liquid to be detected is kept in the cavity, and the detection component is triggered in the normal pressure state; in the positive pressure state, the first valve closes the liquid inlet, and the second valve opens the liquid outlet, so that the liquid to be detected is discharged out of the cavity. The liquid detection device disclosed by the utility model can realize efficient and accurate liquid detection.

The application discloses an electronic nose data generation method based on a self-encoder and a generative adversarial network, and comprises the following steps: constructing an electronic nose data set S; constructing a Gaussian mixture embedding generative adversarial network model GMEGAN; training the Gaussian mixture embedding generative adversarial network model through the electronic nose data set S; using the trained Gaussian mixture embedding generative adversarial network model to perform data augmentation based on a reconstruction sampling method or a prior sampling method; constructing a first electronic nose data set S'; retraining the trained Gaussian mixture embedding generative adversarial network model through the first electronic nose data set S'; and using the retrained Gaussian mixture embedding generative adversarial network model to perform data migration based on the prior sampling method. The application generates a large amount of generated data with similar category characteristics through a generative model, increases data distribution density, reduces overfitting of a classification model, and improves the classification effect on electronic nose data.

Removable sealing device for an opening of a container for detecting property of a matter contained in said container, said device comprising a body that comprises a first portion and a second portion, wherein the second portion is intended in use to be coupled to the container and comprises a reversible expansion mechanism for determining an expansion of the second portion; wherein the actuation mechanism is kinematically connected to the reversible expansion mechanism; and wherein the device comprises at least one detection element of said property of the matter, the detection element being configured to emit in use a first electromagnetic radiation from the second end to perform a detection inside the container; detect in use a second electromagnetic radiation which hits the second end and is emitted by matter irradiated by said first electromagnetic radiation and generate an identification signal of the second detected electromagnetic radiation and representative of the property of the irradiated matter.

The present invention relates to a portable sugar test strip which can be easily carried by diabetic patients and the like to test the presence or absence of sugar. The portable sugar test strip for diabetic patients according to the present invention is characterized by comprising: a vertically elongated rectangular substrate part (10); a reagent reaction part (20) formed on one side of the substrate part (10) by applying a reagent that changes color in response to sugars; and a tactile part (30) formed closer to the center of the substrate part (10) than the reagent reaction part (20) to absorb or collect beverages.

The invention provides an identification system and method for intrinsic semantic difference learning, relates to the technical field of wine body identification and identification, and solves the problem that weak but essential differences between highly simulated adulterated wines and true wines are difficult to effectively identify from highly simulated adulterated wines. In the system, an instrument module forms unified wine body sample pair multi-source data for detected wine bodies and reference wine bodies, and a feature embedding module converts the unified wine body sample pair multi-source data into advanced semantic features and fuses the advanced semantic features; the intrinsic semantic extraction module is used for respectively extracting intrinsic semantic features reflecting a detected wine body and a reference wine body, the true and false difference syndrome extraction module is used for obtaining key difference features between the detected wine body and the reference wine body, and the causal diagram reasoning flavor extraction module is used for respectively extracting a component coupling relationship reflecting the detected wine body and the reference wine body; and finally, the true and false wine inference module identifies the true and false of the detected wine body to obtain an identification result. According to the method, multi-modal heterogeneous data are fused, true and adulterated wines can still be accurately distinguished under the condition that components are highly similar, and a more essential and reliable identification effect is achieved.

A facility for producing an aqueous food product and a component of such a facility includes a mixing device with a mixing container and a feed line for fluid media containing at least one ingredient for aqueous food products to the mixing container and a discharge line for a fluid medium, containing the aqueous food product mixed in the mixing device, from the mixing container, and at least one infrared spectrometer, in some cases an FT-NIR spectrometer, arranged and adapted for the inline detection of ingredients of aqueous food products. The present disclosure further relates to a method for producing aqueous food products comprising the inline detection of at least one ingredient in a fluid medium with an infrared spectrometer, in some cases an FT-NIR spectrometer. In addition, the present disclosure relates to the use of an infrared spectrometer, in some cases an FT-NIT spectrometer, for detecting at least one ingredient for aqueous food products or for the inline monitoring of at least one ingredient for aqueous food products in a facility for producing a plurality of containers filled with an aqueous food product.

The invention discloses a pyrazine-flavor-based multi-mode intelligent identification method for a Maotai-flavor liquor process. The method comprises the following steps: pretreatment: pretreating Maotai-flavor liquor samples of different brewing processes; collecting sensory data of electronic noses and electronic tongues of Maotai-flavor baijiu of different brewing processes; establishing a liquid phase detection method for the characteristic components of the alkylpyrazine in the Maotai-flavor liquor; verifying a component analysis method through precision, stability and repeatability experiments; component quantitative analysis based on liquid chromatography fluorescence detection; performing clustering and difference evaluation on Maotai-flavor liquor samples of different brewing processes by adopting multivariate statistical analysis; establishing a Maotai-flavor liquor process identification model: utilizing VIPgt in multivariate statistics; establishing different machine learning multi-classification models for different brewing processes of Maotai-flavor liquor according to the common characteristics of 1, and performing multi-model comparison; and based on the optimal performance classification model, establishing an SHAP model of the Maotai-flavor liquor brewing process identification model, and globally explaining the identification model by adopting an SHAP algorithm.

The method comprises the following steps: S1, identifying fermented grains, namely carrying out sensory identification on fermented maturely highland barley fermented grains, judging the color, aroma and fermentation state of the fermented grains, and removing mildewed or polluted fermented grains; step S2, distilling and removing foreshot, namely putting qualified fermented grains into a distillation retort, controlling steam pressure for distilling, firstly, removing 2kg foreshot, and independently storing; the invention relates to the technical field of wine brewing, and the method is accurate in grading: the accuracy rate of the grade of raw wine is improved by more than 30% through hawthorn differentiation treatment and quantitative index control; the quality is stable: the physicochemical index variation coefficients of the No.1 to No.4 raw wines are all less than 5%, and the sensory style consistency is obviously improved; pilot test data shows that the method improves the yield of high-quality wine by 8-10%, and can be directly applied to large-scale production; the method is designed according to the technological characteristics of'three times of cleaning 'of the highland barley wine, and the problem that a traditional method is poor in adaptability to multi-hawthorn fermented grains is solved.

A quantitative evaluation method for the multi-dimensional aroma of tea based on hierarchical analysis comprises: 1) collecting and preparing tea samples to construct the multi-dimensional characteristic aroma attributes of tea; 2) using the multi-dimensional characteristic aroma attributes of tea to construct a hierarchical structure model of the multi-dimensional characteristic aroma attributes of tea; 3) calculating the comprehensive weight coefficient of the multi-dimensional characteristic aroma attributes of tea based on the hierarchical analysis method; 4) calculating the weighted comprehensive weight coefficient of the multi-dimensional characteristic aroma attributes of tea; 5) based on the quantitative descriptive analysis method, having expert evaluators quantitatively evaluate the intensity of the characteristic aroma attributes to obtain the quantitative value of the intensity of the multi-dimensional characteristic aroma attributes of tea; 6) calculating the weighted total score of the aroma characteristics of the sample based on the weighted comprehensive weight coefficient of the multi-dimensional characteristic aroma attributes of tea and the quantitative value of the intensity of the multi-dimensional characteristic aroma attributes of tea. The present invention introduces the concept of the multi-dimensional characteristic aroma of tea, and the evaluation of the aroma of tea is more comprehensive.

The invention discloses a method for predicting the turbidity tendency of beer caused by micromolecular dextrin, and relates to the technical field of beer quality detection. According to the method disclosed by the invention, micromolecular dextrin is determined as a core turbid substance through systematic analysis on beer components. According to the method, colloidal substances are separated from beer to be detected through membrane filtration and centrifugation, the essence of starch substances is verified through an enzymolysis experiment, structural characterization is conducted through Fourier transform infrared spectroscopy, nuclear magnetic resonance and other experiments, and correlation between the colloidal substances and turbidity is verified through FTIR, an electron microscope and DSC (differential scanning calorimetry). Based on the concentration of micromolecule dextrin, the concentration of tannic acid and the DPPH free radical scavenging rate, a multiple linear regression prediction equation is established, accurate prediction of the turbidity tendency of beer is achieved, and technical support is provided for beer production process optimization and quality control.

This invention discloses a method for determining the origin of tea based on the stable isotope ratio of EGCG monomers, belonging to the field of tea origin identification technology. It aims to solve the technical problem of insufficient accuracy in existing tea origin identification methods. The method involves measuring the overall stable isotope ratio δ in the tea sample. 13 C 茶叶 δ 15 N 茶叶 δ 2 H 茶叶 δ 18 O 茶叶 and the δ¹² value of stable isotope ratios of EGCG monomers 13 C EGCG δ 2 H EGCG and δ 18 O EGCG The preparation method of EGCG monomer involves making tea powder from tea samples, extracting and purifying epigallocatechin gallate (EGCG) monomer from the tea powder, and then determining the stable isotope ratio of the EGCG monomer. Based on the above stable isotope ratio, the origin of the tea sample is identified. This invention is mainly used for the accurate identification of tea origin, providing technical support for tea traceability and quality control.

Method for testing the shelf life of foodstuffs (50.4) in packagings (50), characterized in that the following steps are carried out: a) Create at least one reference measurement using: a1) a direct and indirect sampling RMd,i at time Tx, wherein the direct sampling of the food (50.4) is carried out by destroying the packaging (50), wherein the indirect sampling of the food (50.4) is carried out by a non-destructive examination of the packaging (50), a2) Repetition of the direct and indirect sample measurement RMd,i at predefined time intervals Δt a3) Storage of the reference measurement results RMd,i of the sample measurements b) Creating a comparative measurement with: b1) at least one indirect sample measurement Mi at time Tx b2) Comparison of the indirect measurement result Mi with the corresponding reference measurement result RMi from the comparison time Tx b3) Carrying out at least one direct sample measurement Md at time Tx if the deviation of the comparison result from step b2 is exceeded) b4) Repetition of the indirect sample measurement Mi at predefined time intervals Δt b5) Storage of the measurement results Md,i of the sample measurements

The invention discloses a method for regulating and controlling the color of a tartary buckwheat flavone extracting solution, which comprises the following steps of: monitoring the contents of chlorophyll and proanthocyanidins in the same variety of tartary buckwheat rice which is used for producing the tartary buckwheat flavone extracting solution and has different production places, different varieties or different storage times, and judging whether the tartary buckwheat rice is suitable for being directly used for producing the tartary buckwheat flavone extracting solution; the invention also provides a pretreatment method of the tartary buckwheat rice which is not suitable for being directly used for producing the tartary buckwheat flavone extracting solution; meanwhile, in the production process of the tartary buckwheat flavone extracting solution, white spirit with any flavor of which the pH value is less than 4.0 is selected as a solvent in a redissolving link. On the premise that the contents of total flavonoids and rutin in different batches of produced tartary buckwheat flavone extracting solutions meet the blending requirements of tartary buckwheat wine, the color difference is small, and the blending requirements of the tartary buckwheat wine can be met at the same time.

The invention belongs to the technical field of baijiu detection, and relates to a simulated oral cavity, an analysis method for the oral cavity fragrance release durability of ester compounds in baijiu and application of the ester compounds, the simulated oral cavity comprises a cavity, the cavity is provided with a cover body, the cover body comprises a cover body and channels, and the channels comprise a gas inlet channel, a gas outlet channel, a sample adding channel and a sampling channel; the gas inlet channel and the gas outlet channel are oppositely arranged on the cover body, the sampling channel is arranged in the center of the cover body, in a working state, the gas inlet channel and the gas outlet channel are inserted into the cavity, and the lower edge of the gas inlet channel is arranged at the position 1-2 cm above materials; the lower edge of the air outlet channel is arranged at the position 1-2 cm away from the lower edge of the cover body, and the stirrer is arranged in the cavity. The simulated oral cavity can truly restore the dynamic change of the Baijiu in the oral cavity, is suitable for analyzing the fragrance release durability of ester compounds in the Baijiu so as to obtain compounds with strong fragrance release durability, and has an important value for Baijiu production.

In an optical measurement apparatus, an illumination device illuminates an illumination area through which an object to be measured passes, with pulsed light whose wavelength changes with time, at a predetermined repetition frequency. A photodetector receives light from the object to be measured illuminated with the pulsed light. A detection signal generated by the photodetector is used for calculating an optical spectrum of the object to be measured. A relational expression of(f·(D-d) / v)≥2.(1)holds, with the repetition frequency of the pulsed light SIN given by f [Hz], an effective size of the object to be measured OBJ in a moving direction given by D [m], a moving speed of the object to be measured OBJ given by v [m / s], and a size of an illumination spot of the pulsed light on a surface of the object to be measured OBJ in the moving direction given by d [m].