Automatic blending system based on fusion detection of electronic nose and near infrared spectrum

Abstract

The invention relates to an automatic blending system based on fusion detection of a near infrared spectrum and an electronic nose as well as flow control; the blending proportion is controlled according to the online detection results, so that different batches of base liquors with different flavor can be automatically blended. The system mainly comprises a raw material tank, a blending tank, a pipeline system and a computer control platform. The basic process comprises the steps of firstly, selecting a great deal of base liquor samples, measuring the response of the near infrared spectrum and the electronic nose for the base liquor samples, and establishing the quantitative relationship between measurement information and quality parameters; after that, beginning to blend by taking a small blending formula as initial proportion, and carrying out online measurement on the response of the near infrared spectrum and the electronic nose for the blended liquor and all base liquors at the same time to obtain all the quality parameters of all the liquor samples; controlling an electromagnetic valve according to the quality parameters based on a blending control algorithm to realize the adjustment for the proportions of all the base liquors; repeating the processes of the online measurement and real-time base liquor proportion adjustment until the quality of the blended liquor is similar to that of the small blended liquor to eliminate the influences of raw material, technology, subjective factors and the like on the product quality.

Description

technical field [0001] The invention relates to an automatic liquor blending device, in particular to an automatic blending system which can be detected based on the fusion of electronic nose and 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 the ratio i...

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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