132results about "Testing beverages" patented technology

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.

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 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 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 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.

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

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].

The utility model discloses a quantifiable auxiliary chaff preparation device for brewing production in the field of brewing equipment, which comprises a bottom plate, a weighing platform is arranged at the upper end of the bottom plate, and a support frame structure for supporting a chaff bag is arranged on any side of the bottom plate. The supporting frame structure is provided with an adjusting assembly used for adjusting the angle of the supporting frame structure relative to the bottom plate. The bottom plate is also provided with a sample detection structure; the sample detection structure is used for detecting the moisture, acidity, starch content and environment temperature of the maternal grains; the device further comprises a display screen, the display screen is electrically connected with the weighing table and the sample detection structure, and the whole device improves the accuracy of the using amount of bran hulls and improves the convenience of the bran blending process.

The utility model provides a wine making device and wine collecting equipment thereof. The wine receiving equipment comprises at least one first wine storage tank, at least one second wine storage tank, an alcohol detection piece and a switching piece. The alcohol detection part is used for detecting an alcohol concentration signal of wine at a wine outlet of the wine distiller. The switching piece is respectively communicated with a wine outlet of the wine distiller, the first wine storage tank and the second wine storage tank. Wherein the switching part can be selectively communicated with the first wine storage tank or the second wine storage tank according to the alcohol concentration, so that in the whole distillation wine making process, the alcohol detection part is matched with the switching part, so that wine with an alcohol concentration signal in a preset concentration range can directly flow into the first wine storage tank; and the wine with the alcohol concentration signal outside the preset concentration range directly flows into the second wine storage tank, so that gradient sectional collection of the wine is realized, the operation is convenient and simple, the collection efficiency is greatly improved, and the labor intensity of workers is reduced.

The utility model provides graded liquor picking equipment which can treat foreshot and after-run during graded liquor picking so as to improve the liquor picking quality and stability of raw liquor. The graded wine picking equipment comprises a condenser, a wine outlet pipeline, a foreshot and after-run tank, an alcohol meter, a plurality of wine tanks and a switching valve group. Wherein the condenser is provided with a raw wine outlet, and wine steam enters the condenser to be condensed into raw wine and then flows out from the raw wine outlet. One end of the wine outlet pipeline is connected to the raw wine outlet, and the other end is branched into a first branch and a second branch. And the foreshot and after-run tank is communicated with the first branch. And the alcohol meter is arranged in the second branch. The second branch is further branched to form a plurality of third branches, and the plurality of wine jars are respectively communicated with the plurality of third branches. And the switching valve group is configured to be capable of switching to enable the raw wine to flow to the first branch or the second branch, and switching the raw wine flowing to the second branch to the wine tank with the alcoholic strength range corresponding to the measurement result according to the measurement result of the alcohol meter.

The application discloses a method for calculating alcohol concentration based on secondary compensation, and relates to the technical field of alcohol concentration detection. The application innovatively introduces fluid viscous damping characteristics as a third measurement dimension, uses the driving gain parameter of the Coriolis force mass flowmeter to inversely calculate the actual viscosity of the fluid in real time, and breaks the single measurement limitation of the traditional density and temperature. Meanwhile, the physical characteristics of the solid in the brewed wine are extremely sensitive to the viscosity, the dry extract content in the wine is accurately inversely estimated based on the viscosity deviation, the density virtual high value caused by the solid is further quantitatively calculated, and the measured density is subtractively corrected. Through the secondary compensation mechanism, the interference of the solid is effectively removed, and the real density of the pure base liquor is restored.

The invention discloses raw material detection equipment for concentrated apple juice production, and relates to the technical field of food production.The raw material detection equipment comprises a detection table, a detection shell is fixedly installed on the detection table, a visual detector is fixedly installed on the inner wall of the detection shell, and a conveying assembly is rotatably installed on the detection table; a placing plate is rotationally mounted on the conveying assembly; and the extrusion structure comprises a fixed cylinder fixedly installed on the inner wall of the detection shell, the side wall of the fixed cylinder is fixedly connected with a threaded ring, and the threaded ring is in threaded connection with a threaded rod. In the process of detecting the sugar content of the apple through the sugar content detection probe, the extrusion plate can slightly extrude the surface of the apple, and when the interior of the apple is rotted and the like, the slight extrusion can cause the skin damage or deformation of the apple, so that the visual detector can detect the apple, and the detection accuracy is improved. Therefore, the deteriorated apples are prevented from entering the subsequent production link.

An embodiment provides a method for measuring ozone in a sample, including: introducing an indigo-based indicator to a sample, wherein the sample contains an amount of ozone and the introducing causes a change in fluorescence intensity of the solution; introducing an ammonium salt to the sample; and measuring the amount of ozone in the sample by measuring the change in intensity of the fluorescence.

The utility model discloses a portable white spirit fragrance smelling device. The portable white spirit fragrance smelling device comprises a shell, a bottom plate, an upper cover, a handle, a funnel, a T-shaped rod, a rubber plug, a baffle, a wine groove, a limiting block, a spring, a sliding block, a fragrance smelling assembly and a blocking assembly. The utility model belongs to the technical field of white spirit, and particularly relates to a portable white spirit fragrance smelling device which solves the problems that when white spirit is directly poured into a cup for fragrance smelling, fragrance escapes in the air, the fragrance smelling effect is affected, and white spirit small samples of different types need to be specially carried and are not convenient enough.

This invention relates to a method for extracting amino acids from deer antler blood using a type of soy sauce-flavored liquor, comprising the following steps: S1, selecting liquors of different alcohol strengths as extraction solvents, and extracting with deer antler blood powder by shaking; determining the amino acid content in the extract using the ninhydrin colorimetric method, and identifying 53% vol as the optimal extraction alcohol strength; S2, using 53% vol liquor as the extraction solvent, performing ultrasonic-assisted extraction, with an ultrasonic time of 2-10 min, an ultrasonic temperature of 20-100℃, an ultrasonic power of 0-100%, and a solid-liquid ratio of 4-6 mg / mL; S3, designing an orthogonal experiment, using ultrasonic time, ultrasonic temperature, ultrasonic power, and solid-liquid ratio as factors of investigation, and the total amount of amino acids in the extract as the evaluation index, to determine the optimal ultrasonic time, ultrasonic temperature, ultrasonic power, and solid-liquid ratio; S4, performing ultrasonic-assisted extraction on the 53% vol liquor containing deer antler blood powder, centrifuging after extraction, and collecting the supernatant to obtain a liquor rich in amino acids. This method solves the problem of low extraction rate in current amino acid extraction methods from deer antler blood powder.

To quickly provide wine classification / evaluation means based only on wine ingredients without referring to price information and origin / brand information for wine classification.SOLUTION: It has been confirmed that a wide variety of wines can be properly classified by performing clustering processing for each of basic tastes, such as umami, sweetness, sourness, and bitterness, and then combining evaluations of clusters for the basic tastes.SELECTED DRAWING: None

The utility model discloses a carbon dioxide determination distillation system for a gas-containing orange juice beverage. The carbon dioxide determination distillation system comprises a distillation unit, a cooling absorption unit and a reaction tank, the distillation unit is communicated with the cooling absorption unit through a first guide pipe, the cooling absorption unit is communicated with the reaction tank through a second guide pipe, a sample injection pipe, a third conveying pipe and a fourth conveying pipe are mounted on the distillation unit, and metering pumps and liquid inlet control valves are mounted on the sample injection pipe, the third conveying pipe and the fourth conveying pipe; an exhaust device is mounted at the upper part of the reaction tank. The orange juice beverage solution is distilled after being subjected to alkali and acid treatment, and overflowing carbon dioxide is condensed by the cooling absorption unit and is subjected to double absorption by the reaction tank, so that the content of carbon dioxide in the gas-containing orange juice beverage can be conveniently measured.

The application discloses a food production monitoring device based on Internet of Things technology and relates to the technical field of food production monitoring devices; the device comprises a center table, a detection mechanism is arranged on the center table, a conveying mechanism for conveying containers is installed on the outer side of the center table, the conveying mechanism comprises a rotating table, a plurality of placement areas for placing containers are arranged on the rotating table, the placement areas are arranged in a circumferential distribution mode with the rotating center of the rotating table as the center, the rotating table is rotatably installed on the outer side of the center table, and a rotating control part for controlling the rotation of the rotating table is installed on the center table; the detection mechanism comprises a center column, a sliding sleeve is slidably connected to the outer side of the center column, the sliding sleeve and the center column are connected through a sliding sleeve spring, a connecting arm is fixed to the outer wall of one side of the sliding sleeve, and a detection head is installed at one end of the connecting arm.

The utility model discloses a constant-temperature wine brewing fermentation device which comprises a device body, a fermentation tank is arranged on the device body, a stirring structure is fixed at the top of the fermentation tank, and a flushing and scraping mechanism used for scraping and cleaning residual wine on the inner wall of the fermentation tank is arranged at the inner top of the fermentation tank. A feeding pipe is arranged on one side of the top of the fermentation tank, a sealing mechanism is arranged on the feeding pipe, a detection mechanism is arranged on one side of the bottom of the fermentation tank, a vacuum pump is fixed to the top of the fermentation tank, a discharging pipe is arranged at the bottom of the fermentation tank, and a first valve is arranged on the discharging pipe. A temperature control box is arranged on the front face of the fermentation tank, alcohol dipped in the inner wall of the fermentation tank is conveniently cleaned by arranging a flushing and scraping mechanism, next use is facilitated, the leakproofness of the fermentation tank is greatly improved by arranging a sealing mechanism, the fermentation efficiency is prevented from being influenced by leakage, and sampling detection on the alcohol is facilitated by arranging a detection mechanism.

The embodiment of the utility model provides a carbon dioxide removal device and a total acid content testing device, and relates to the technical field of analytical instruments. The oscillation cavity is driven by the driving assembly to rotate, liquid in the oscillation cavity reciprocates under the action of gravity in the rotating process, the large-amplitude oscillation effect is achieved, and free CO2 can be rapidly released and discharged through the exhaust channel. By utilizing the carbon dioxide removal device provided by the utility model, carbon dioxide in the beverage can be fully removed, and the accuracy of measuring the total acid content is improved; the number of oscillation times and amplitude can be fixed, so that the reproducibility of the detection method can be improved.

A method for preparing an ultraviolet (UV)-degradable and functionalized cellulose paper-based colorimetric sensor, in which a TiO2-loaded cellulose filter paper is prepared, from which a TiO2 / OTS-loaded functionalized cellulose filter paper is prepared; and the TiO2 / OTS-loaded functionalized cellulose filter paper is combined with colorimetric materials to obtain the UV-degradable and functionalized cellulose paper-based colorimetric sensor with multiple hydrophilic dye-loading regions and a hydrophobic isolation region. This application further provides a food quality evaluation method, in which a food quality evaluation model is established based on the UV-degradable and functionalized cellulose paper-based colorimetric sensor.