Device and method for detecting internal fermentation state of liquor starter piece based on hyperspectral technology

Abstract

The invention discloses a device and a method for detecting a internal fermentation state of a liquor starter piece based on a hyperspectral technology. The method comprises the following steps: acquiring hyperspectral data of a surface of a starter piece, using the hyperspectral data of the surface as a basis for judging internal and external fermentation states of the starter piece; comprehensively processing a picture of the starter piece and spectral information to obtain the hyperspectral data of the starter piece at specific points; combining an optimal hyperspectral data of the starterpiece at a specific band in a database with the hyperspectral data of the starter piece at the specific points, and obtaining the hyperspectral data of the surface of the starter piece at the specificband by deep learning; obtaining fermentation environment parameters of a starter room; judging whether the hyperspectral data of the surface of the starter piece at the specific band is a new type of hyperspectral data, if so, updating an established optimal nonlinear prediction mathematical model in real time and storing the data, if not, directly judging the internal fermentation state of thestarter piece based on the optimal nonlinear prediction mathematical model. The method of the present invention can achieve real-time measurement function of the starter piece under solid-state fermentation.

Description

technical field [0001] The invention relates to the field of winemaking solid-state fermentation, in particular to a device and method for detecting the internal fermentation state of liquor koji based on hyperspectral technology. Background technique [0002] Baijiu is a unique distilled liquor in China, and there are currently twelve flavors. With its special brewing process, it is deeply loved by the Chinese people. Koji is the soul of the brewing process. It is a starter for solid-state brewing and plays a key role in the fermentation process of wine. Its quality directly affects the quality of liquor. In the modern koji-making process, the fermentation quality of koji is still judged based on manual experience, which has subjective influence, high degree of manual intervention, large quality fluctuations, no quantitative standards, no data records for analysis of koji quality, and high labor costs; in order to solve these problems However, there are no research result...

AI Technical Summary

Problems solved by technology

In the modern koji-making process, the fermentation quality of koji is still judged based on manual experience, which has subjective influence, high degree of manual intervention, large quality fluctuations, no quantitative standards, no data records for analysis of koji quality, and high labor costs; in order to solve these problems However, there are no research results and related patents on the online non-destructive testing of liquor koji fermentation at home and abroad, especially in the rapid fermentation of hyperspectral liquor koji. In terms of non-destructive testing, according to the literature reviewed, there is no method for comprehensive detection and control of the internal fermentation state and quality of koji using hyperspectral technology

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