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

Abstract

The invention discloses a device and method for detecting the internal fermentation state of liquor koji based on hyperspectral technology. The method includes: obtaining hyperspectral data on the surface of the koji in real time, and using the surface hyperspectral data as a basis for judging the internal and external fermentation state of the koji; comprehensively processing the image and spectral information of the koji to obtain the hyperspectral data of the koji at a specific point; The hyperspectral data of the optimal specific band curve obtained in the database is combined with the hyperspectral data of the specific point curve, and the hyperspectral data of the surface of the specific band curve is obtained through deep learning; the fermentation environment parameters of the fermentation room are obtained; the surface of the specific band curve is judged Whether the hyperspectral data is a new type of hyperspectral data; if so, update the established optimal nonlinear prediction mathematical model in real time and store the data; if not, directly judge the internal fermentation state of the koji according to the optimal nonlinear prediction mathematical model. The invention can realize the real-time measurement function of the solid-state fermentation of koji.

Description

technical field [0001] The invention relates to the field of brewing solid state fermentation, in particular to a device and method for detecting the internal fermentation state of liquor koji pieces based on hyperspectral technology. Background technique [0002] Baijiu is a unique distilled liquor in China, and there are currently 12 flavors. With its special brewing process, it is deeply loved by the Chinese. Qube is the soul of the brewing process and the leavening agent for solid-state brewing. It plays a key role in the brewing and fermentation process, and 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 fluctuation, no quantitative standard, no data record for analyzing the quality of koji, and high labor cost; in order to solve these problems However, at present, there a...

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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