38results about How to "Improve typicality" patented technology

The invention discloses a psychological stress assessment method based on multi-physiological-parameter integration. The method includes: designing a reasonable stimulation program, acquiring four types of electrophysiological signals, namely electrocardiogram signals, electromyographic signals, pulse wave signals and electroencephalogram signals from people suffering psychological stress; extracting affective features of the four types of electrophysiological signals; subjecting the extracted features to feature selection by means of Relief algorithm, genetic algorithm optimization and the like; acquiring related integration functions on the basis of basic probability assignment mass. According to the method, multi-parameter signals are subjected to acquisition, preprocessed, feature selection and psychological stress affective recognition and are integrated; compared to single-parameter classified recognition or multi-parameter data-level or feature-level integration, the method allows data information to be more fully utilized and psychological stress emotions to be more accurately recognized.

The invention discloses a vibration event mode identification method. The method includes acquiring and obtaining the original vibration signals, including the vibration signal and the non-vibration signal, via a vibration sensor; separating the vibration signal in the original vibration signals; denoising the vibration signal; performing feature extraction on the denoised vibration signal and obtaining the characteristic vector including three characteristics of: A performing wavelet packet decomposition on the time-frequency domain and obtaining the energy characteristic vector, B performing the cepstrum analysis and extracting the cepstrum parameter characteristics, and C extracting the signal characteristic on the time domain; and establishing an identification model composed of two grades of classifiers, wherein the first grade of classifier is a classifier based on SVM and divides the vibration events into non-intrusive events and intrusion events by taking the characteristic vector extracted from the vibration signal as the input, and the second grade of classifier performs the identification based on the artificial nerve network for the intrusion events to obtain the classification result.

The invention discloses dry white wine and an aroma-enhancing brewing method thereof, and belongs to the technical field of wine processing. The key point of the technical scheme is the aroma-enhancing brewing method of the dry white wine. The method comprises the following steps: grape raw material treatment, semi-carbon dioxide impregnation, squeezing, clarification, fermentation, thermal stabilization treatment, cold stabilization treatment and cross flow. The method promotes the release of aroma substances in pericarp cells and further enhances the extraction of resveratrol in pericarp, and particularly improves the flower-and-fruit aroma intensity of neutral white grape varieties such as Chardonnay, so that the aroma expression of white wine is no longer limited by the attributes of grape varieties. The obtained dry white wine is rich in aroma, complex in flavor, complete in wine body, unique in style and strong in typicality, and health-care functions are further improved.

The invention relates to a secondary fermentation process of blueberry fruit wine. The secondary fermentation process comprises the following steps: raw material sorting, crushing, and pulping; enzymolysis; juice squeezing; freezing concentration; ice yeast main fermentation and fruit wine yeast secondary fermentation; pot pouring, clarification and filtration; ageing; sterilization, cooling and filtration; and storage, filtration and encapsulation. By utilizing a ice yeast main fermentation-fruit wine yeast secondary fermentation technique, the concentration of a dry extract of the blueberry fruit wine is increased, the generation amount of grain oil in a fermentation process is reduced, and the typicality of the finished wine is improved.

The invention discloses a production process for brewing a fruit wine of snow lotus fruits, which is characterized in that a finished product is obtained by processing the raw materials through the following steps: sorting, cleaning, peeling, pulverizing the pulp, adjusting the components, fermenting under a controlled temperature, terminating the fermentation, performing clarification, aging, and filling into a bottle. The invention adopts complete snow lotus fruit fresh juice for fermentation without the addition of ascorbic acid and citric acid, and the yeast inoculation amount is 0.3%; the sugar content is 25%; the addition of the sodium pyrosulfite is 0.03%; the fermentation temperature is 23 DEG C; and the fermentation time is about 9 d. The brewed fruit wine of snow lotus fruits is orange, transparent and clear, has a good glossiness and a light fragrance, has no peculiar smell, is refreshing, mellow, soft, and gleeful, has a harmonized wine performance and good typicality. The brewed wine is a low-alcohol fruit wine of snow lotus fruits with rich nutrition and outstanding typicality.

The invention relates to a method for establishing fingerprint maps of rhaponticum uniflorum of Mongolian medicines. The method includes 1), preparing test solution, to be more specific, arranging medicinal material powder in a 100 mL conical flask with a stopper, adding 70% methanol into the conical flask, carrying out microwave extraction, arranging the conical flask in a room-temperature environment, then weighing the conical flask, supplementing lost weight of the conical flask by the aid of solvents, filtering liquid to obtain filter liquid and filtering the filter liquid by the aid of filter membranes with micro-pores with the sizes of 0.45 micrometer; 2), filling an efficient liquid-phase chromatographic instrument with the test solution to obtain the fingerprint maps. Chromatographic conditions includes that chromatographic columns are octadecylsilane chemically bonded silica chromatographic columns; mobile phases include acetonitrile (A) and 0.2% phosphoric acid aqueous solution (B), and the B is eluted by 85% (for 0 min), 78% (for 12 min), 74% (for 13 min) and 60% (for 60 min) in a gradient manner. Detection conditions include that the detection wavelengths of DAD (diode array detectors) are 230-400 nm; column temperatures are 20-40 DEG C; the sample sizes are 5-30 micro-L. The invention further provides a method for evaluating the quality of the rhaponticum uniflorum of the Mongolian medicines by the aid of the fingerprint maps. The methods have the advantages that the methods are high in sensitivity and good in repeatability; the varieties and the quantities of chemical components in Mongolian medicinal materials with the rhaponticum uniflorum can be comprehensively reflected by the aid of the obtained standard fingerprint maps.

The invention discloses high-alcoholic-strength high-bitter-substance hops-flavor IPA beer and a preparation method thereof, belonging to the technical field of beer brewing. According to the invention, Ale malt and burnt malt are used as raw materials; through reasonable matching of the raw materials, adoption of a reasonable usage amount of hops and usage of reasonable saccharification, fermentation and dry hops feeding processes, the fragrance of the hops and the fragrance of wheat are fused and coordinated, and the finally prepared beer presents an amber red color and has the characteristics of rich hops fragrance and fruity flavor, strong bitter taste, sweet aftertaste and the like; the original wort concentration of the beer is 16-22 degrees P; the alcoholic strength of the beer is greater than or equal to 7.0% vol; the chromaticity of the beer is 30-50 EBC; and the value of bitter substances is 50-100 EBC. The method can be well applied to production of high-alcoholic-strength high-bitter-substance hops-flavor IPA beer.

The invention discloses a brewing method of cabernet sauvignon low-alcohol sweet red wine. The brewing method comprises the following steps: a, harvesting grapes; b, pre-processing the grapes; c, conducting alcohol fermentation; and d, conducting clarifying treatment. The brewing method of the cabernet sauvignon low-alcohol sweet red wine provided by the invention can optimize a production process of conventional low-alcohol wine; specifically, the brewing method, which brews the low-alcohol grape by virtue of an end fermentation method, is low in production cost; and moreover, the brewing method is relatively low in influence o change of grape components, and the produced low-alcohol wine is good in quality and good in typicality.

The invention discloses a brewing method of white mulberry lemon fruit wine. The brewing method comprises the steps of selecting raw materials, juicing, sterilizing, blending of a fruit juice, yeast activation, inoculation, main fermentation, filtration, sealed aging, filtration sterilization and filling. Brewing process parameters are as follows: an initial dry yeast inoculum size is 0.035%, potassium metabisulfite is added to enable the concentration of SO2 in initial fermentation liquor to be 45mg/L, a ratio of white mulberry to lemon juice is 100:4(V/V), an initial pH value is 3.6, an initial sugar degree is 24%, and a main fermentation temperature is 25 DEG C. The white mulberry lemon fruit wine obtained under this fermentation condition has the advantages of full wine body, good coordination, strong bouquet and good typicality.

The invention relates to a method for reducing ethyl carbamate in hawthorn fermented wine. The method comprises the steps as follows: before brewing of hawthorn wine by a conventional method, specially treating raw materials: washing, draining and crushing healthy hawthorns to the particle size of 0.5-1 cm; adding softened water of hawthorns in the mass ratio being 1:1.5-1:2.0, boiling the hawthorns at 100 DEG C for 15-35 min to extract effective ingredients and deactivate enzyme, and the probability of production of ethyl carbamate from raw materials is reduced; performing filtration and performing fermentation by extraction juice to further reduce the risk of production of ethyl carbamate in hawthorn wine; sterile sugar liquid is added, and the risk of production of ethyl carbamate due to introduction of mixed bacteria is reduced; yeast mud is separated timely, and further production of ethyl carbamate after yeast is autolyzed is avoided. The hawthorn wine liquid prepared by the invention is dark orange, has bright color, clear and transparent wine liquid, has glossy and low content of ethyl carbamate.

The invention relates to an ice fig wine and a brewing method thereof. The ice fig wine is prepared by taking fresh fig as a raw material and adding crushed and unbreakable whole hawthorn fruits to afig squeezed juice to be used as a fermentation auxiliary material. For the first time, the fig is used as the raw material for brewing ice wine; the fermentation process is completed by glycolysis ofnatural sugar, so the mellow property of the product is improved; the methanol content in the fermented wine can be effectively controlled without addition of pectinase, so the product quality can beimproved; the activity of fig protease can be passivated by a high temperature and short time method, so the microbial pollution is reduced; a closed pipeline heater can effectively reduce the fruitaroma loss and juice browning, and the non-biological stability of the fruit wine can be significantly improved; low temperature fermentation is beneficial to yeast aroma production, the leaching rateof nutrients and antioxidant ingredients in the hawthorn fruits is improved, and the quality of the ice wine is improved.

The invention discloses a device and a method for extracting total DNA of matrix-attached microorganisms, and belongs to the technical field of molecular biology, the device comprises a pressure control flushing device, a negative pressure device and a collecting device, the flushing water outlet pressure is controlled through the pressure control flushing device; suspension generated by flushingthe matrix through a flushing pipeline is collected to the collecting device through the negative pressure pipeline; the invention also discloses an extraction method of DNA. The negative pressure device is matched to collect samples; the method overcomes the problems of difficult sampling and incomplete sampling of microbial samples attached to a matrix in the prior art, significantly improves the representativeness, extraction efficiency and quality of microbial genome DNA attached to the matrix, has bright and clear strips, is basically non-degradable, and has good extraction efficiency ondifficult-to-extract microorganisms, such as fungi and the like.

The invention discloses a process for recycling incineration ash of hazardous wastes, which comprises the steps of: source recycling, lixiviating-recycling and stabilizing/curing and specifically comprises the following steps of: carrying out magnetic separation on the incineration ash of the hazardous wastes by using a magnetic separation device, separating out magnetically-separated matters andnon-magnetically-separated matters, recycling the magnetically-separated matters, lixiviating the non-magnetically-separated matters by using a lixiviating agent and filtering, stabilizing with a stabilizing agent, curing with cement, and preparing a cured body which accords with the national standard and can be safely buried. The process is simple, flexible, safe and environmental-friendly, and has better typicality and demonstration in the field of the hazardous wastes after engineering application of the hazardous wastes and better social benefit, and can play a role in guiding and demonstrating the treatment of the hazardous wastes and the improvement of circular economy mode in similar enterprises in China.

The invention relates to winter jujube liquor and a preparation process thereof. The preparation process of the winter jujube liquor comprises the following steps: thoroughly washing winter jujube fruits, carrying out crushing, adding water, carrying out cooking, and carrying out filtration so as to have filter residues removed, thereby obtaining winter jujube juice; mixing the winter jujube juicewith white granulated sugar, and cooking the mixture until boiling so as to obtain a jujube-flavor solution; crushing dried red dates, and carrying out stir-frying so as to obtain stir-fried red dates; mixing the stir-fried red dates with edible ethanol so as to carry out soaking, and carrying out filtration after completion of the soaking so as to have filter residues removed, thereby obtainingan original liquor liquid; and then, mixing the jujube-flavor solution with the original liquor liquid, and carrying out storage so as to obtain the winter jujube liquor. According to the preparationprocess, the winter jujube fruits are cooked first so as to have aroma, sugar and nutrients dissolved out; and the red dates are stir-fried so as to produce burnt sweet aroma. Thus, the finally obtained winter jujube liquor has relatively high levels of appearance, aroma, flavor, typicality and hygiene standards.

The invention discloses a use method of monascus in sesame-flavor liquor processing, and relates to the technical field of liquor brewing. Monascus first-order seeds and monascus second-order seeds are subjected to re-expanding culture, yeast steeping and drying in an oven to form monascus through adopting a key technology that a production process is regulated scientifically based on monascus addition. In the invention, sorghum, wheat and bran are utilized as main materials and rice husks are utilized as an auxiliary material. The main materials and fermented grains obtained by distillation of liquor are mixed into novel fermented grains. The novel fermented grains are steamed, spread for cooling and mixed with high-temperature and middle-temperature yeast for making hard liquor, fermentation bran koji and the prepared monascus to form accumulated fermented grains. After culture, the accumulated fermented grains are adjusted to acidity of 1.5 to 2.3 by rice husks and water and are putted into a fermentation pit for fermentation. After the fermentation, fermentation products are taken out from the fermentation pit and are subjected to preparation, distillation and gelatinization to form sesame-flavor raw liquor. The sesame-flavor raw liquor is stored hierarchically. The use method is utilized for production of sesame-flavor liquor. An acid protease added with monascus has highactivity. High temperature-resistant bacterial yeast and composite flavor-producing yeast are not added in process standardization. Fermentation pit performs fully its effects. A utilization rate of raw materials is high. The quality of produced liquor is high. The cost is low.