Automatic liquor blending system based on electronic tongue and near infrared spectrum fusion detection

Abstract

The invention relates to an automatic liquor blending system based on an electronic tongue and near infrared spectrum fusion detection technique and flow control. A blending proportion is controlled via a result of electronic tongue and near infrared spectrometer detection, so that automatic blending of liquor in different batches, flavors and years is realized. The system adopts the following basic procedure of selecting a large number of representative base liquor samples prior to blending, measuring electronic tongue response and near infrared spectrum information of the samples, establishing quantitative relations between measurement information and quality parameters, performing the blending by taking a small blending formula as an initial proportion, measuring electronic tongue response and near infrared spectra of the blended liquor and base liquor on line, obtaining the quality parameters of the liquor samples, controlling a solenoid valve according to the quality parameters based on a blending control algorithm, realizing proportion adjustment of the base liquor, and repeating the proportion adjustment of the base liquor until the quality is similar to that of small blended liquor. Therefore, influences of a raw material, a technology, a subjective factor and the like on the product quality are eliminated.

Description

technical field [0001] The invention relates to a liquor automatic blending device, in particular to a liquor automatic blending system which can be detected based on the fusion of an electronic tongue and a near-infrared spectrum. Background technique [0002] Liquor is mainly composed of water, ethanol, other alcohols, acids, esters, aldehydes and other trace compounds. Wherein, the mass fraction of ethanol and water reaches 98-99%. A wide variety of other trace ingredients are combined in different proportions to form different fragrance types and styles. Liquor of the same quality grade in the unified liquor production enterprise has different flavors, some have a short aftertaste, some have a slightly miscellaneous taste, and some have insufficient sweetness. Therefore, through various blending techniques, mixing wines with different flavors in a specific proportion can make up for defects, learn from each other's strengths, and make the wine quality more perfect. If...

AI Technical Summary

Problems solved by technology

However, artificial wine tasting is easily affected by environmental and subjective factors. Apart from the conclusion of the adjustment of the base wine ratio, wine tasting personnel cannot give other quantitative intermediate indicators

According to qualitative words such as "slightly bitter" and "poor entrance", it is difficult to ensure that the formulation adjustment suggestions that meet the same standard are put forward every time during the long-term blending process

[0004] To sum up, it is a very uneconomical and inefficient way to adjust the proportion of each base wine through the sensory evaluation of the sommelier during the blending process, which will consume a lot of manpower and time, prolong the blending cycle, and be affected by the subjective factors of the sommelier

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