Beer fermentation apparatus and dynamic pressure regulation method

Abstract

The present application relates to beer fermentation technology field, specifically to a kind of beer fermentation equipment and fermentation pressure dynamic adjustment method, method includes: determining the fermentation state suspected change moment of fermentation tank in beer fermentation process;Predict the pressure of fermentation state suspected change moment, determine abnormal pressure difference according to the pressure difference between predicted pressure and actual pressure, classify abnormal pressure difference, determine fermentation state change moment and its pressure change performance;At least according to the pressure abnormality degree of each moment of fermentation tank and fermentation response speed, determine the pressure regulation coefficient of each moment;According to the pressure regulation coefficient, adjust the pressure of each moment of fermentation tank, the present application can improve the reliability of pressure regulation, reduce the pressure fluctuation in fermentation tank.

Description

TECHNICAL FIELD

[0001] The present application relates to the technical field of beer fermentation, in particular to a beer fermentation equipment and a fermentation pressure dynamic adjustment method. BACKGROUND

[0002] The temperature and pressure dynamic regulation in the beer fermentation process directly affects the yeast metabolic activity, fermentation rate and flavor substance generation. The traditional beer fermentation equipment mainly adopts a stainless steel conical fermentation tank, and the pressure control of the beer fermentation equipment mainly depends on a mechanical pressure relief valve or a fixed threshold exhaust to passively stabilize the pressure, which cannot dynamically adjust the pressure in the fermentation tank according to the fermentation stage (such as the main fermentation period and the diacetyl reduction period). This rough pressure regulation method is easy to cause pressure fluctuation in the fermentation tank, has low reliability, may inhibit the yeast metabolic activity, and may also cause abnormal overflow of foam, thereby increasing the fermentation loss. SUMMARY

[0003] In order to solve the technical problem of low reliability of the existing beer fermentation pressure regulation method, the purpose of the present application is to provide a beer fermentation equipment and a fermentation pressure dynamic adjustment method, and the technical scheme adopted is as follows:

[0004] In the first aspect of the present application, a beer fermentation pressure dynamic adjustment method is provided, comprising:

[0005] Determining a fermentation state suspected change time of a fermentation tank in a beer fermentation process;

[0006] Predicting the pressure at the fermentation state suspected change time, determining an abnormal pressure difference according to the pressure difference between the predicted pressure and the actual pressure at the fermentation state suspected change time;

[0007] Classifying the abnormal pressure difference to determine the pressure change performance at the fermentation state change time; the fermentation state change time is obtained from each category obtained by classification;

[0008] Determining a pressure regulation coefficient at each time according to the pressure abnormality degree and the fermentation response speed of the fermentation tank at each time; the fermentation response speed is obtained based on the pressure change performance;

[0009] Adjusting the pressure of the fermentation tank at each time according to the pressure regulation coefficient.

[0010] In an exemplary embodiment, the acquisition process of the fermentation state suspected change time comprises:

[0011] Determining the time satisfying the preset condition among the pressure abnormality degrees of the fermentation tank at each time as the fermentation state suspected change time.

[0012] In an exemplary embodiment, the acquisition process of the pressure abnormality degree comprises:

[0013] determining a difference between the pressure change at any time and a pressure change at a previous time in history of the any time, to obtain a pressure abnormality degree of the any time.

[0014] In an exemplary embodiment, the predicting the pressure at the time of the suspected change of the fermentation status comprises:

[0015] determining a reference historical pressure sequence at the time of the suspected change of the fermentation status, the reference historical pressure sequence comprising pressures at several historical times before the time of the suspected change of the fermentation status;

[0016] obtaining a fitting straight line of the reference historical pressure sequence, and determining a pressure deviation of the reference historical pressure sequence at the same historical time as the fitting straight line;

[0017] obtaining a reference weight of the historical time from the pressure deviation of the historical time and a time interval between the historical time and the time of the suspected change of the fermentation status, the reference weight being inversely related to the pressure deviation and the time interval;

[0018] performing a weighted summation of the pressures at the historical times based on the reference weights of the historical times, to obtain the predicted pressure at the time of the suspected change of the fermentation status.

[0019] In an exemplary embodiment, the obtaining the abnormal pressure difference comprises:

[0020] determining the abnormal pressure difference from the pressure difference at the time of the suspected change of the fermentation status by using a local outlier factor algorithm.

[0021] In an exemplary embodiment, a time of the suspected change of the fermentation status corresponding to the maximum abnormal pressure difference in each category is taken as the time of the change of the fermentation status.

[0022] In an exemplary embodiment, the obtaining the pressure change performance comprises:

[0023] determining a pressure fluctuation in a local pressure interval in which the time of the change of the fermentation status is located, to obtain the pressure change performance at the time of the change of the fermentation status.

[0024] In an exemplary embodiment, the obtaining the fermentation response speed comprises:

[0025] obtaining a fermentation response speed indicator of each time of the change of the fermentation status from the pressure change performance at each time of the change of the fermentation status and a time interval between each time of the change of the fermentation status and an adjacent time of the change of the fermentation status;

[0026] fusing fermentation response speed indicators of all times of the change of the fermentation status to obtain the fermentation response speed.

[0027] In one exemplary embodiment, the pressure adjustment coefficient at each moment is determined according to the pressure abnormality degree and the fermentation response speed of the fermenter at each moment, comprising:

[0028] According to the pressure abnormality degree, the fermentation response speed and the pressure fluctuation of the historical reference time period at any moment, the pressure adjustment coefficient at the moment is obtained; the pressure adjustment coefficient is positively correlated with the pressure abnormality degree, the fermentation response speed and the pressure fluctuation.

[0029] In the second aspect of the present application, a beer fermentation device is provided, comprising a beer fermentation pressure dynamic adjustment device, the beer fermentation pressure dynamic adjustment device comprising a memory and a processor; the memory is connected with the processor; the memory is used for storing program instructions; the processor is used for realizing the beer fermentation pressure dynamic adjustment method when the program instructions are executed.

[0030] The present application has the following beneficial effects: the present application can determine each fermentation stage by determining each fermentation state change moment. Thus, the pressure adjustment coefficient at each moment is determined based on the pressure abnormality degree at each moment in each fermentation stage, in combination with the fermentation response speed obtained from the pressure change at the fermentation state change moment, so as to realize the adjustment of the pressure at each moment of the fermenter. Compared with the extensive pressure adjustment without considering the actual pressure situation of different fermentation stages, the present application can improve the reliability of the pressure adjustment and reduce the pressure fluctuation in the fermenter. BRIEF DESCRIPTION OF DRAWINGS

[0031] Figure 1 is a flow chart of a beer fermentation pressure dynamic adjustment method provided by one embodiment of the present application;

[0032] Figure 2 is a flow chart of the acquisition of the fermentation state suspected change moment provided by one embodiment of the present application;

[0033] Figure 3 is a flow chart of the acquisition of the fermentation response speed provided by one embodiment of the present application. DETAILED DESCRIPTION

[0034] In order to further illustrate the technical means and effects taken by the present application to achieve the predetermined invention purpose, the specific implementation, structure, features and effects of the present application are described in detail below in combination with the drawings and preferred embodiments. In the following description, different "one embodiment" or "another embodiment" do not necessarily refer to the same embodiment. In addition, the specific features, structures or characteristics in one or more embodiments can be combined in any suitable form.

[0035] Unless otherwise defined, all technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art to which this application belongs. The data information collected in this application is obtained with the full consent of the authorization.

[0036] The embodiment provides a beer fermentation equipment, which comprises a fermentation equipment body, and the fermentation equipment body is some existing equipment for beer fermentation, such as a beer fermentation tank. A pressure sensor is arranged in the beer fermentation tank, which is used for detecting pressure data in the beer fermentation process. The pressure sensor can be arranged at the top of the fermentation tank, and can be a high-precision pressure sensor commonly used for detecting the air pressure in the tank body, the detection range can be 0-2.5 bar, and the accuracy can be 0.1% FS. In addition, a temperature sensor can also be arranged in the fermentation tank. In an exemplary embodiment, a PT100 platinum resistance temperature sensor array is adopted to establish three-dimensional monitoring points (top / middle / bottom / edge / center) in the fermentation tank; not less than 6 monitoring points are configured for each 5m³ tank capacity to ensure full coverage of the temperature field; and the sensor accuracy is ±0.1℃. In the embodiment, the sampling frequency of the sensor is set according to actual adjustment needs, for example, 10 seconds each time.

[0037] The beer fermentation equipment provided by the embodiment further comprises a beer fermentation pressure dynamic adjustment device. The beer fermentation pressure dynamic adjustment device comprises a memory and a processor; the memory is connected with the processor, and the memory is used for storing program instructions; and the processor is used for realizing a beer fermentation pressure dynamic adjustment method provided by the embodiment when the program instructions are executed.

[0038] Dynamic adjustment of the pressure of the beer fermentation equipment is a key technical requirement for ensuring the consistency of beer quality, optimizing fermentation efficiency and improving controllability of flavor. The sensitivity of yeast to pressure is significantly different in different fermentation stages (such as adaptation period, main fermentation, diacetyl reduction, etc.). For example, pressure affects CO2 solubility (Henry's law) and yeast osmotic pressure. Dynamic adjustment of pressure can match the physiological state of yeast in real time, and avoid imbalance of ester / higher alcohol ratio caused by metabolic stress.

[0039] Fermentation kinetics out of control (overpressure >1.5 bar in the main fermentation period) inhibits the activity of alpha-acetyl lactate decarboxylase, resulting in excessive diacetyl content (>0.1 mg / L) and rancid smell. Underpressure (<0.5 bar) causes CO2 supersaturation foam explosion, causing 5%-10% of the wine to be lost. These chain reactions ultimately result in deterioration of sensory quality, such as insufficient ester aroma, prominent fusel spicy taste, unbalanced carbonated sandy mouthfeel, and even microbial contamination risk.

[0040] The pressure in different fermentation times is adjusted and controlled by analyzing the change of the pressure in the fermentation process. In the fermentation process of beer, it is mainly divided into five fermentation stages: yeast adaptation period, main fermentation period, diacetyl reduction period, post-ripening period and storage period. The pressure in the fermentation tank is different in different fermentation stages. For example, in the yeast adaptation period, the initial pressure is normal pressure, and as the yeast starts to metabolize, a small amount of CO2 is generated, and the pressure slowly rises. In the main fermentation period, a large amount of CO2 is generated by the decomposition of sugar, and the pressure rises exponentially. At this time, it is necessary to dynamically adjust the back pressure valve to maintain the stability of the pressure to inhibit the excessive generation of foam.

[0041] It is very important to adjust the pressure in the beer fermentation process. In the early stage of fermentation, the yeast is active and produces a large amount of CO2. Moderate pressurization (such as 0.1-0.2 MPa) can inhibit the excessive generation of esters, avoid the appearance of uncoordinated fruit ester taste in the wine body, and promote the reduction of diacetyl, shorten the fermentation period and eliminate defects such as buttery taste. In the middle of the fermentation, the pressure needs to be accurately matched with the yeast activity and temperature (such as higher pressure to inhibit metabolism for low-temperature lager), to prevent the accumulation of fusel oil leading to spicy and choking throat of the wine body, and to maintain stable CO2 solubility to form fine foam. The pressure needs to be gradually increased to 0.3-0.5 MPa in the late stage of fermentation, which not only accelerates the yeast sedimentation to clarify the wine, but also ensures sufficient carbonation level. Abnormal fluctuation of pressure (such as more than 0.6 MPa) will compress the yeast activity and cause fermentation stagnation, and too low pressure may cause CO2 burst release, causing tank deformation and even explosion risk. Therefore, dynamic regulation of pressure is the core control means to balance biochemical reactions, optimize flavor purity and ensure equipment safety. Missing by a hair will lead to wine quality deterioration or production accidents.

[0042] As shown in Figure 1 The beer fermentation pressure dynamic adjustment method provided by the embodiment includes the following steps:

[0043] Step S1: determining the fermentation state suspected change time of the fermentation tank in the beer fermentation process;

[0044] Step S2: predicting the pressure at the fermentation state suspected change time, and determining the abnormal pressure difference according to the pressure difference between the predicted pressure and the actual pressure at the fermentation state suspected change time;

[0045] Step S3: classifying the abnormal pressure difference to determine the pressure change performance at the fermentation state change time;

[0046] Step S4: determining the pressure adjustment coefficient of each time according to the pressure abnormality degree and the fermentation response speed of the fermentation tank at each time;

[0047] Step S5: adjusting the pressure of the fermentation tank at each time according to the pressure adjustment coefficient.

[0048] The various steps are described in detail below with reference to the accompanying drawings.

[0049] Step S1: determining a suspected change time of the fermentation state of the fermenter in the beer fermentation process.

[0050] From the above analysis, it can be seen that the pressure of the fermenter is quite different in different fermentation stages, and therefore, the fermentation stages are divided according to the pressure change. First, in the beer fermentation process, the suspected change time of the fermentation state of the fermenter is determined according to the pressure of the fermenter. The suspected change time of the fermentation state represents the time demarcation point of the suspected fermentation stage.

[0051] In an exemplary embodiment, first, the pressure abnormality degree at each time in the beer fermentation process is determined, which represents the change degree of the pressure of the fermenter at the corresponding time. In this embodiment, the first-order difference of the pressure at each time in the beer fermentation process is obtained, and the first-order difference of the pressure at the i th time is the difference value obtained by subtracting the pressure at the i th time from the pressure at the i+1 th time. The first-order difference of the pressure at the i th time is defined as the pressure change at the i th time. The greater the first-order difference of the pressure at the i th time, the greater the difference between the pressure at the i+1 th time and the pressure at the i th time, and the greater the pressure change degree at the i th time. Thus, the pressure change at each time is obtained.

[0052] For the i th time, the pressure change at each time (i.e., each historical time) before the i th time, i.e., the pressure change from the 1 st time to the i-1 th time, is obtained. Then, the average value of the pressure change from the 1 st time to the i-1 th time is calculated as the pressure change at the historical time before the i th time.

[0053] The difference between the pressure change at the i th time and the pressure change at the historical time before the i th time is determined, specifically, the absolute value of the difference between the pressure change at the i th time and the pressure change at the historical time before the i th time is calculated, and the pressure abnormality degree at the i th time is obtained according to the absolute value. The greater the absolute value, the greater the difference between the pressure change at the i th time and the pressure change at the time before the i th time, i.e., the greater the change degree of the pressure at the i th time, and the greater the pressure abnormality degree. Based on the above logic, the calculation formula of the pressure abnormality degree at the i th time is given as follows:

[0054] ;

[0055] wherein, represents the pressure abnormality degree at the i th time, represents the pressure change at the i th time, represents the pressure change at the n th time, represents any time before the i-th time; represents a normalization function, such as a tanh function. It should be understood that since there is no other time before the 1st time, the pressure abnormality degree of the 1st time is not calculated.

[0056] In the above manner, the pressure abnormality degree of each time is obtained. The greater the pressure abnormality degree, the more likely it is a time demarcation point of the fermentation stage. Then, the embodiment presets a condition to determine whether the pressure abnormality degree of each time of the fermentation tank satisfies the preset condition. And the time that satisfies the preset condition is taken as the fermentation state suspected change time.

[0057] In an exemplary embodiment, the embodiment presets a pressure abnormality threshold value for determining whether the pressure abnormality degree is large. The numerical range of the pressure abnormality threshold value is 0-1, and the specific numerical value is set according to the actual judgment needs, such as setting the pressure abnormality threshold value to be smaller if a more stringent judgment logic is needed. The embodiment takes 0.5 as an example. Then, the preset condition is: greater than or equal to the pressure abnormality threshold value.

[0058] The pressure abnormality degree of each time of the fermentation tank is compared with the size of the pressure abnormality threshold value to determine the time greater than or equal to the pressure abnormality threshold value. The time greater than or equal to the pressure abnormality threshold value is taken as the fermentation state suspected change time, thereby obtaining a plurality of fermentation state suspected change times.

[0059] Step S2: predicting the pressure of the fermentation state suspected change time, and determining the abnormal pressure difference according to the pressure difference between the predicted pressure and the actual pressure of the fermentation state suspected change time.

[0060] After obtaining the fermentation state suspected change time, it is necessary to further judge each fermentation state suspected change time to determine the fermentation state change time that is really a time demarcation point of the fermentation stage.

[0061] In the embodiment, the pressure of the fermentation state suspected change time is first predicted, as shown in FIG. 2, and a specific pressure prediction process of the fermentation state suspected change time is given as follows: Figure 2

[0062] Step S21: determining the reference historical pressure sequence of the fermentation state suspected change time.

[0063] ​The embodiment takes a suspected change time of any fermentation state as an example to determine a reference historical pressure sequence of the suspected change time. In an exemplary embodiment, a plurality of historical times before the suspected change time are selected, and the selected plurality of historical times are continuous in time sequence with the suspected change time. The number of selected historical times is set according to actual prediction needs. If the number of selected historical times is too small, the regularity of data may be weak, which affects the prediction reliability. If the number of selected historical times is too large, weakly correlated data may be introduced, which affects the prediction reliability. The embodiment takes 50 historical times as an example. For example, the suspected change time is the 101th time in time sequence, and the 51th time to the 100th time in time sequence are selected as the plurality of historical times before the 101th time.

[0064] The pressure of each historical time before the selected suspected change time is used to form the reference historical pressure sequence of the suspected change time in time sequence.

[0065] Step S22: Obtain a fitting straight line of the reference historical pressure sequence, and determine the pressure deviation of the same historical time in the reference historical pressure sequence and the fitting straight line.

[0066] The reference historical pressure sequence is linearly fitted to obtain a fitting straight line of the reference historical pressure sequence. The data of each historical time on the fitting straight line is a fitting pressure of each historical time. The reference historical pressure sequence is an actual pressure of each historical time. Then, the absolute value of the difference between the fitting pressure and the actual pressure of the same historical time in the reference historical pressure sequence and the fitting straight line is calculated, which is defined as a pressure deviation, so as to obtain the pressure deviation of each historical time of the suspected change time. The greater the pressure deviation, the greater the difference between the fitting pressure and the actual pressure of the historical time, and the lower the reference value in pressure prediction, that is, the lower the reference weight. The reference weight is inversely related to the pressure deviation.

[0067] Step S23: Obtain a reference weight of a historical time from the pressure deviation of the historical time and the time interval between the historical time and the suspected change time.

[0068] For any historical time of the suspected change time, the time interval between the historical time and the suspected change time is determined. The longer the time interval, the lower the reference value in pressure prediction, that is, the lower the reference weight. The reference weight is inversely related to the time interval.

[0069] Therefore, the reference weight of the historical time is obtained according to the pressure deviation of the historical time and the time interval between the historical time and the suspected change time. Based on the above logic, one specific obtaining method of the reference weight is given as follows:

[0070] ;

[0071] in, This represents the x-th suspected change in fermentation state at time x. Indicators of influence at a historical moment This represents the x-th suspected change in fermentation state at time x. The pressure deviation at each historical moment, exp represents an exponential function with the natural constant as the base. Indicates the first The time interval between the x-th historical moment and the x-th suspected change in fermentation state. This represents the time interval between the first historical moment and the xth moment when the fermentation state is suspected to have changed. Indicates to Normalization.

[0072] Then calculate the sum of the influence indicators for all historical moments at the x-th suspected change in fermentation state, and calculate the... The ratio of the influence indicator at the 1st historical moment to that sum value is used as the 1st historical moment's value. Reference weight of each historical moment In this way, the sum of the reference weights of all historical moments at the x-th suspected change in fermentation state is 1.

[0073] Step S24: Based on the reference weights of historical moments, perform a weighted summation of the pressure at historical moments to obtain the predicted pressure at the moment when the fermentation state is suspected to be changing.

[0074] Based on the reference weights of each historical moment at the x-th suspected change in fermentation state, the pressure (i.e., the actual pressure) at each historical moment at the x-th suspected change in fermentation state is weighted and summed to obtain the predicted pressure at the x-th suspected change in fermentation state. The calculation formula is as follows:

[0075] ;

[0076] in, This represents the predicted pressure at the x-th suspected change in fermentation state. This represents the x-th suspected change in fermentation state at time x. The reference weight of each historical moment This represents the x-th suspected change in fermentation state at time x. The pressure of a historical moment This represents the number of historical moments at the x-th suspected change in fermentation state.

[0077] Then, a pressure difference between the predicted pressure at the xth fermentation state suspected change time and the actual pressure at the xth fermentation state suspected change time is obtained, and the absolute value of the difference between the predicted pressure and the actual pressure is taken as the pressure difference. The greater the pressure difference, the more likely it is that the pressure at the xth fermentation state suspected change time is not caused by a real change trend, but is caused by an abnormal pressure relief device of the fermentation tank. Thus, the pressure differences at the fermentation state suspected change times are obtained.

[0078] The pressure differences at the fermentation state suspected change times are arranged in time sequence to obtain a pressure difference sequence. Then, an abnormal pressure difference is determined from the pressure differences at the fermentation state suspected change times. In an exemplary embodiment, a Local Outlier Factor (LOF) algorithm is used to determine the abnormal pressure difference from the pressure differences at the fermentation state suspected change times. Since the LOF algorithm is used to filter abnormal data from a data set, and the LOF algorithm is a prior art, the embodiment will not be described in detail.

[0079] Step S3: classifying the abnormal pressure differences to determine the pressure change performance at the fermentation state change time.

[0080] The obtained abnormal pressure differences are classified. In an exemplary embodiment, a prior clustering algorithm is used to cluster the abnormal pressure differences, for example, the absolute value of the difference between any two abnormal pressure differences is taken as a clustering distance, and a K-means clustering algorithm is used to cluster the abnormal pressure differences, where the K value can be artificially set in advance or determined by an elbow method, so that K clusters are obtained, that is, K categories are obtained. As other embodiments, a hierarchical clustering algorithm can also be used for clustering.

[0081] Each category includes a plurality of abnormal pressure differences. Then, the maximum abnormal pressure difference in each category is obtained, so that the fermentation state suspected change time corresponding to the maximum abnormal pressure difference in each category is obtained, and the fermentation state suspected change time corresponding to the maximum abnormal pressure difference in each category is taken as the fermentation state change time, so that a plurality of fermentation state change times are obtained. The fermentation state change time is a time demarcation point of a fermentation phase. Then, the time period between two adjacent fermentation state change times is a fermentation phase, so that the division of the fermentation phase is realized.

[0082] Then, the pressure change performance at the fermentation state change time is determined. Taking the first fermentation state change time as an example, the local pressure interval in which the first fermentation state change time is located is obtained, and the pressure change performance at the first fermentation state change time is determined according to the local pressure interval. Then, the pressure change performance at the fermentation state change time is determined. Taking the first fermentation state change time as an example, the local pressure interval in which the first fermentation state change time is located is obtained, and the pressure change performance at the first fermentation state change time is determined according to the local pressure interval. ​The local pressure interval in which the first fermentation state change moment is located is determined. The local pressure interval in which the first fermentation state change moment is located is determined. The local pressure interval in which the first fermentation state change moment is located is determined. The local pressure interval in which the first fermentation state change moment is located is determined.

[0083] The pressure fluctuation in the local pressure interval in which the first fermentation state change moment is located is determined. The pressure fluctuation in the local pressure interval in which the first fermentation state change moment is located is determined. The pressure fluctuation in the local pressure interval in which the first fermentation state change moment is located is determined. The pressure fluctuation in the local pressure interval in which the first fermentation state change moment is located is determined. The pressure fluctuation in the local pressure interval in which the first fermentation state change moment is located is determined. The pressure fluctuation in the local pressure interval in which the first fermentation state change moment is located is determined. The pressure fluctuation in the local pressure interval in which the first fermentation state change moment is located is determined. The pressure fluctuation in the local pressure interval in which the first fermentation state change moment is located is determined. The pressure fluctuation in the local pressure interval in which the first fermentation state change moment is located is determined.

[0084] The pressure fluctuation in the local pressure interval in which the first fermentation state change moment is located is determined.

[0085] Step S4: At least according to the pressure abnormality degree and the fermentation response speed of each moment of the fermentation tank, the pressure regulation coefficient of each moment is determined.

[0086] The pressure range within the fermenter varies at different fermentation stages, and the degree of pressure regulation required differs within these ranges. Furthermore, the pressure requirements also vary at different fermentation stages. However, the overall fermentation process is influenced by multiple factors. For example, malt is the primary source of sugars required by yeast during fermentation; different malt varieties, saccharification processes, and raw material ratios result in different sugar profiles, and the fermentation response rate also varies. Therefore, the fermentation response rate is first determined based on the pressure changes at various fermentation states. In an exemplary embodiment, such as... Figure 3 As shown, the following is a process for obtaining the fermentation response rate:

[0087] Step S41: Based on the pressure changes at each fermentation state change moment and the time interval between each fermentation state change moment and the adjacent fermentation state change moment, obtain the fermentation response rate index at each fermentation state change moment.

[0088] For the At the moment of fermentation state change, obtain the first... The fermentation state change moment and its adjacent next fermentation state change moment (i.e., the th fermentation state change moment) The time interval (the moment of fermentation state change) is essentially the time interval of the first fermentation state change. The duration of the fermentation stage corresponding to each moment of fermentation state change.

[0089] In this embodiment, the sum of the time intervals between all fermentation state change moments and adjacent fermentation state change moments is obtained as the total duration of all fermentation stages, i.e., the sum of the durations of all fermentation stages. Then, the ratio of the time interval between each fermentation state change moment and adjacent fermentation state change moment to the total duration of the fermentation stage is calculated as the duration proportion of the time interval between each fermentation state change moment and adjacent fermentation state change moment, i.e., the duration proportion of each fermentation stage. This ensures that the sum of the duration proportions of all fermentation state change moments and adjacent fermentation state change moments equals 1.

[0090] Then, for the first At the moment of fermentation state change, calculate the... The pressure changes at each fermentation state change point are similar to those at the first... The product of the duration proportions of the first fermentation state change moment and the time interval between adjacent fermentation state change moments is used as the first... Fermentation response rate index at each moment of fermentation state change.

[0091] Step S42: Combine the fermentation response rate indices at all times of fermentation state change to obtain the fermentation response rate.

[0092] The sum of the fermentation response speed indexes of all fermentation state change moments is calculated to obtain the fermentation response speed. Therefore, the essence is to weight and sum the pressure change performance of each fermentation state change moment based on the time interval length proportion of each fermentation state change moment and the adjacent fermentation state change moment, and the result obtained is the fermentation response speed.

[0093] Then, at least according to the pressure abnormality degree of each moment of the fermenter and the obtained fermentation response speed, the pressure adjustment coefficient of each moment is determined.

[0094] For any moment, the higher the pressure abnormality degree of the moment, the greater the pressure required, and therefore the pressure adjustment coefficient is positively correlated with the pressure abnormality degree. The faster the fermentation response speed of the fermenter, the greater the pressure required, and therefore the pressure adjustment coefficient is positively correlated with the fermentation response speed. In an exemplary embodiment, for the ith moment, the product of the pressure abnormality degree and the fermentation response speed of the ith moment is calculated, and the obtained product is taken as the pressure adjustment coefficient of the ith moment. Thus, the pressure adjustment coefficient of each moment in the fermentation process is obtained.

[0095] It should be understood that the obtained fermentation response speed is obtained according to the data information of the last beer fermentation process. For the ith moment in the current beer fermentation process, it can be understood as the current moment. According to the pressure abnormality degree of the ith moment in the current beer fermentation process and the fermentation response speed obtained from the last beer fermentation process, the pressure adjustment coefficient of the ith moment in the current beer fermentation process is obtained, and thus the real-time pressure adjustment coefficient is obtained.

[0096] As another embodiment, in order to further improve the accuracy and reliability of the pressure adjustment coefficient, which is different from the above embodiment, the pressure adjustment coefficient of each moment is also related to the pressure fluctuation of the historical reference time period of each moment. The greater the pressure fluctuation, the greater the pressure required, and therefore the pressure adjustment coefficient is positively correlated with the pressure fluctuation. Among them, for the ith moment, the historical reference time period of the ith moment is obtained in the same way as the historical time period of the fermentation state suspected change moment, which will not be repeated. The pressure fluctuation is obtained according to the pressure of the historical reference time period of the ith moment. The acquisition method of the pressure fluctuation here can be: obtaining the standard deviation of the pressure of the historical reference time period, and then normalizing, and the normalized result is the pressure fluctuation. Among them, the normalization method can be tanh function.

[0097] According to the pressure abnormality degree at the i th moment, the fermentation response speed, and the pressure fluctuation of the historical reference time period at the i th moment, the pressure adjustment coefficient at the i th moment is obtained. Based on the above logic, a specific calculation method of the pressure adjustment coefficient at the i th moment is given as follows: the product of the pressure abnormality degree at the i th moment in the current beer fermentation process, the fermentation response speed corresponding to the last beer fermentation process, and the pressure fluctuation of the historical reference time period at the i th moment in the current beer fermentation process is calculated, and the obtained product is taken as the pressure adjustment coefficient at the i th moment in the current beer fermentation process, so that the real-time pressure adjustment coefficient is obtained.

[0098] Step S5: adjusting the pressure of the fermenter at each moment according to the pressure adjustment coefficient.

[0099] The pressure of the fermenter at each moment is adjusted according to the pressure adjustment coefficient at each moment. In an exemplary embodiment, taking the i th moment in the current beer fermentation process as an example, the initial pressure at the i th moment is determined, which is the pressure set in advance at the i th moment. The product of the pressure adjustment coefficient at the i th moment and the initial pressure at the i th moment is calculated, and the obtained result is the adjusted pressure at the i th moment. Thus, the real-time adjusted pressure in the current beer fermentation process is obtained, and then the pressure in the beer fermenter is adjusted in real time according to the real-time adjusted pressure.

[0100] In an exemplary embodiment, the present application also provides a computer readable storage medium storing a computer program, which is executed by a processor to implement the steps in the above-mentioned beer fermentation pressure dynamic adjustment method embodiments.

[0101] It should be noted that the above-mentioned embodiments of the present application are only for description, and do not represent the advantages and disadvantages of the embodiments. The processes depicted in the drawings do not necessarily require the specific order or continuous order shown to achieve the desired results. In some embodiments, multi-task processing and parallel processing are also possible or may be advantageous.

[0102] Each embodiment in the specification is described in a progressive manner, and the same or similar parts between each embodiment can be referred to each other, and each embodiment mainly describes the differences from other embodiments.

Claims

1. A method for dynamically adjusting beer fermentation pressure, characterized in that, include: Determine the moment when the fermentation state of the fermentation tank is suspected to change during the beer fermentation process; Predict the pressure at the moment when the fermentation state is suspected to change, and determine the abnormal pressure difference based on the pressure difference between the predicted pressure and the actual pressure at the moment when the fermentation state is suspected to change. The abnormal pressure differences are classified to determine the pressure changes at the time of fermentation state changes; the time of fermentation state changes is obtained from the categories obtained through the classification. The pressure regulation coefficient at each moment is determined based on at least the degree of pressure anomaly and the fermentation response rate at each moment in the fermenter; the fermentation response rate is obtained based on the pressure change performance. Adjust the pressure of the fermenter at different times according to the pressure adjustment coefficient; The step of predicting the pressure at the suspected moment of change in fermentation state includes: determining a reference historical pressure sequence for the suspected moment of change in fermentation state, the reference historical pressure sequence including the pressure at several historical moments prior to the suspected moment of change in fermentation state; obtaining a fitted straight line of the reference historical pressure sequence, and determining the pressure deviation between the reference historical pressure sequence and the fitted straight line at the same historical moment; obtaining a reference weight for each historical moment from the pressure deviation at each historical moment and the time interval between the historical moment and the suspected moment of change in fermentation state; the reference weight is inversely correlated with both the pressure deviation and the time interval; and performing a weighted summation of the pressure at each historical moment based on the reference weight to obtain the predicted pressure at the suspected moment of change in fermentation state. The process of obtaining the abnormal pressure difference includes: using a local anomaly factor algorithm to determine the abnormal pressure difference from the pressure differences at the time when the fermentation state is suspected to change. Among them, the suspected change time of fermentation state corresponding to the largest abnormal pressure difference in each category is taken as the fermentation state change time. The process of obtaining the fermentation response rate includes: obtaining the fermentation response rate index at each fermentation state change time based on the pressure change at each fermentation state change time and the time interval between each fermentation state change time and the adjacent fermentation state change time; and merging the fermentation response rate indexes at all fermentation state change times to obtain the fermentation response rate. Among them, the ratio of the time interval between each fermentation state change moment and the adjacent fermentation state change moment to the total fermentation stage duration is calculated as the duration proportion of the time interval between each fermentation state change moment and the adjacent fermentation state change moment. The process of obtaining the fermentation response rate index includes: for the first... At the moment of fermentation state change, calculate the... The pressure changes at each fermentation state change point are similar to those at the first... The product of the duration proportions of the time intervals between the first fermentation state change moments and the adjacent fermentation state change moments is used as the first... Fermentation response rate index at each moment of fermentation state change; The process of obtaining the pressure regulation coefficient includes: obtaining the pressure regulation coefficient at any given time based on the degree of pressure anomaly, the fermentation response speed, and the pressure fluctuation over a historical reference period at any given time; the pressure regulation coefficient is positively correlated with the degree of pressure anomaly, the fermentation response speed, and the pressure fluctuation.

2. The method for dynamically adjusting beer fermentation pressure as described in claim 1, characterized in that, The process of obtaining the suspected moment of change in fermentation state includes: The moment when the pressure anomaly level in the fermenter meets the preset conditions at each moment is taken as the moment when the fermentation state is suspected to change.

3. The method for dynamically adjusting beer fermentation pressure as described in claim 1, characterized in that, The process of obtaining the degree of pressure anomaly includes: The degree of pressure anomaly at any given moment is obtained by determining the difference between the pressure change at any given moment and the pressure changes at previous historical moments.

4. The method for dynamically adjusting beer fermentation pressure as described in claim 1, characterized in that, The process of obtaining the pressure change manifestation includes: The pressure fluctuations within the local pressure range at the moment of the fermentation state change are determined, thus obtaining the pressure change characteristics at the moment of the fermentation state change.

5. A beer fermentation apparatus, characterized in that, The invention includes a beer fermentation pressure dynamic adjustment device, which comprises a memory and a processor; the memory is connected to the processor; the memory is used to store program instructions; the processor is used to implement the beer fermentation pressure dynamic adjustment method according to any one of claims 1-4 when the program instructions are executed.

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