Yellow rice wine sterilization microorganism content curve generating method

Abstract

The invention relates to a yellow rice wine sterilization microorganism content curve generating method. The method includes the following steps that: the influence of sugar, alcohol, acid, etc. generated under the action of microorganisms on the flavor of yellow rice wine and the heat resistance of the microorganisms are determined according to the compositions of the yellow rice wine; high temperature and sealing measures are adopted to perform sterilization treatment on the microorganisms in the yellow rice wine, and the content of the microorganisms in a sterilization process is detected;a microorganism content rule curve model is established, discretization is performed on the model, the weight coefficients of the shape value points of the curve are changed, and a target curve is obtained; and the target curve is trained with an artificial neural network, the values of the weight coefficients of the target curve are adaptively learned, so that the shape of the curve can be controlled, and a yellow rice wine sterilization microorganism content curve can be generated. The method has good controllability and adaptability. Artificial neural network adaptive training controls theoverall and local shape of the microorganism content curve; and the effects of the microorganisms in the yellow rice wine on sterilization at different temperature and time periods can be understood real time, the influence of the microorganisms on the flavor of the yellow rice wine can be deceased, and the yellow rice wine can be more mellow with the quality and safety of the yellow rice wine ensured.

Description

technical field [0001] The invention relates to a method for generating a rice wine sterilization microbial content curve, which belongs to the fields of food generation, microorganisms and geometric curves. Background technique [0002] Sterilization is one of the key processes in the production of yellow rice wine. If it is not strictly controlled, it will destroy the flavor of yellow rice wine or even deteriorate. The existing rice wine sterilization methods are insufficient for the temperature control of the sterilization process. Because the rice wine fermentation process is open, some yeasts and lactobacilli with high heat resistance remain after fermentation, and the temperature is too high to damage the rice wine. If the temperature is low enough to sterilize, the rice wine will go bad and even undrinkable. The microbial content curve during the sterilization process is difficult to measure due to its randomness, and it is difficult to draw accurately. Contents of ...

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Problems solved by technology

[0003] In order to solve the above problems, the object of the present invention is to provide a kind of yellow rice wine sterilization microbial content curve generation method with better controllability and adaptability, artificial neural network self-adaptive training controls the overall and local shape of microbial content curve, Real-time understanding of the sterilizing effect of different temperatures and times on microorganisms in rice wine, reduce the impact on the flavor of rice wine, and make it more mellow while ensuring the quality and safety of rice wine

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