A method for controlling the quality of distiller's yeast based on near infrared spectroscopy

Abstract

The present invention relates to a technology for regulating the quality of koji, and discloses a method for regulating the quality of koji based on near-infrared spectroscopy to improve the quality of koji. The present invention optimizes and regulates the four stages of wheat screening, watering, grinding, and watering and mixing in the early stage of koji making, and uses near-infrared spectroscopy detection technology to detect wheat screening and intermediate products in the watering, grinding, and watering and mixing stages, thereby further regulating and processing unqualified products. The present invention ensures that the raw materials and intermediate products in the koji making process are in a high-quality state, and ultimately improves the quality of koji.

Description

Technical Field

[0001] The invention relates to a wine yeast quality control technology, and in particular to a wine yeast quality control method based on near infrared spectroscopy. Background Art

[0002] In modern winemaking technology, koji has become an indispensable intermediate material. A large number of microorganisms and enzymes secreted by microorganisms (amylase, saccharifying enzyme and protease, etc.) grow on koji. Enzymes have biological catalysis and can accelerate the conversion of starch and protein in grains into sugar and amino acids. Sugar is decomposed into ethanol, i.e. alcohol, by the action of yeast enzymes. At the same time, koji itself contains starch and protein, which are also raw materials for winemaking. Therefore, it is the addition of koji that greatly improves the efficiency of winemaking and the quality of wine.

[0003] Yeast is a composite of multiple microorganisms and is the driving force of wine fermentation. The quality of yeast directly affects the quality and yield of wine. To make wine, you need to make yeast first. Making yeast is actually the process of expanding the cultivation of wine-making microorganisms. The specific process is wheat → moistening → grinding → adding water to mix into mixed yeast → loading into yeast mold → treading yeast → entering yeast making room for cultivation → turning yeast → piling yeast → removing yeast → storing in warehouse → finished yeast. In the process of making yeast, the first half of the process is the most important. Among them, the quality of wheat, the degree of moisture of wheat, the degree of wheat grinding, and the degree of wheat adding water to mix all directly affect the quality of the finished yeast. Summary of the invention

[0004] The technical problem to be solved by the present invention is to propose a method for controlling the quality of koji based on near infrared spectroscopy to improve the quality of koji.

[0005] The technical solution adopted by the present invention to solve the above technical problems is:

[0006] A method for controlling the quality of distiller's yeast based on near infrared spectroscopy comprises the following steps:

[0007] S1. Wheat screening and regulation:

[0008] The near infrared spectroscopy detection technology is used to detect the content of key components of the wheat to be koji-made;

[0009] Compare the test results with the wheat quality threshold, and determine whether the wheat is qualified based on the comparison results;

[0010] Unqualified wheat is removed, and qualified wheat enters the wheat water-wetting and regulation stage;

[0011] S2. Wheat water regulation:

[0012] Qualified wheat is moistened with water, and the moisture content of the moistened wheat is detected in real time using near-infrared spectroscopy detection technology;

[0013] Compare the test result with the moisture content threshold of the moistened wheat, and determine whether the moistened wheat is qualified according to the comparison result;

[0014] The unqualified moistened wheat is further processed, and the qualified moistened wheat enters the grinding and regulation stage;

[0015] S3, grinding control:

[0016] The qualified moistened wheat is ground and the looseness of the ground wheat is detected in real time by near infrared spectrum detection technology;

[0017] Compare the test result with the looseness threshold of the ground wheat, and judge whether the ground wheat is qualified according to the comparison result;

[0018] The unqualified ground wheat is further processed, and the qualified ground wheat enters the stage of adding water, mixing and regulating;

[0019] S4, add water, mix and control:

[0020] The qualified ground wheat is mixed with water to form a mixed koji, and the moisture content of the mixed koji is detected in real time by near infrared spectroscopy detection technology;

[0021] Compare the test result with the threshold of moisture content of the mixed koji, and judge whether the mixed koji is qualified according to the comparison result;

[0022] The unqualified mixed music is further processed until a qualified mixed music is obtained, and the qualified mixed music enters the next music making node.

[0023] Further, in step S1, the key components include water, starch, and protein;

[0024] The near infrared spectroscopy detection technology is used to detect the content of key components of the wheat to be koji-made, specifically including:

[0025] Collect near-infrared spectral data of wheat to be koji-made; call the spectral model after preprocessing the near-infrared spectrum, and predict the content of key components of wheat through the spectral model.

[0026] Furthermore, in step S1, the test result is compared with the wheat quality threshold, and whether the wheat is qualified is determined according to the comparison result, which specifically includes:

[0027] Preset wheat quality thresholds, wherein the wheat quality thresholds include a moisture content threshold interval, a starch content threshold interval, and a protein content threshold interval of qualified wheat;

[0028] According to the test results, if the moisture, starch and protein component contents of the wheat are respectively within the corresponding moisture content threshold range, starch content threshold range and protein content threshold range of qualified wheat, it is judged as qualified wheat, otherwise it is judged as unqualified wheat.

[0029] Furthermore, in step S2, the real-time detection of the moisture content of the water-wet wheat by near infrared spectroscopy detection technology specifically includes:

[0030] The near-infrared spectral data of water-moistened wheat were collected; the spectral model was called after preprocessing the near-infrared spectrum, and the moisture content of the water-moistened wheat was predicted by the spectral model.

[0031] Further, in step S2, the test result is compared with the moisture content threshold of the moistened wheat, and whether the moistened wheat is qualified is determined according to the comparison result, which specifically includes:

[0032] Preset the threshold range of moisture content of water-wet wheat;

[0033] According to the test results, if the moisture content of the moistened wheat is within the moisture content threshold range of the moistened wheat, the moistened wheat is judged to be qualified; otherwise, the moistened wheat is judged to be unqualified.

[0034] Furthermore, in step S2, the unqualified water-wetted wheat is further processed, specifically including:

[0035] If the moisture content of the unqualified moistened wheat is lower than the lower limit of the moisture content threshold range of the moistened wheat, continue the moistening treatment;

[0036] If the moisture content of the unqualified moistened wheat is higher than the upper limit of the moisture content threshold range of the moistened wheat, drying treatment is performed.

[0037] Furthermore, in step S3, the looseness of the ground wheat is detected in real time by near infrared spectroscopy detection technology, specifically including:

[0038] The sensor receives illumination information of the ground wheat, calculates the reflectivity of the ground wheat based on the corresponding relationship between the illumination information received by the sensor and the reflectivity, and calculates the looseness of the ground wheat based on the reflectivity of the ground wheat.

[0039] Furthermore, in step S3, the detection result is compared with the ground wheat looseness threshold value, and whether the ground wheat is qualified is determined according to the comparison result, which specifically includes:

[0040] Preset the looseness threshold range of ground wheat;

[0041] According to the test result, if the looseness of the ground wheat is within the looseness threshold range of the ground wheat, the ground wheat is determined to be qualified, otherwise, the ground wheat is determined to be unqualified;

[0042] The further processing of unqualified ground wheat specifically includes:

[0043] If the looseness of the unqualified ground wheat is lower than the lower limit of the ground wheat looseness threshold range, the grinding process continues.

[0044] Furthermore, in step S4, the real-time detection of the moisture content of the mixed qu by near infrared spectroscopy detection technology specifically includes:

[0045] Collect near-infrared spectral data of mixed qu; call the spectral model after preprocessing the near-infrared spectrum, and predict the moisture content of mixed qu through the spectral model.

[0046] Further, in step S4, the detection result is compared with the moisture content threshold of the mixed koji, and whether the mixed koji is qualified is determined according to the comparison result, which specifically includes:

[0047] Preset the threshold range of moisture content in the mixed song;

[0048] According to the test results, if the moisture content of the mixed qu is within the mixed qu moisture content threshold range, the mixed qu is judged to be qualified, otherwise, the mixed qu is judged to be unqualified.

[0049] Furthermore, in step S4, the unqualified mixed music is further processed, specifically including:

[0050] If the water content of the unqualified mixed koji is lower than the lower limit of the threshold range of the water content of the mixed koji, continue to add water and mix;

[0051] If the moisture content of the unqualified mixed koji is higher than the upper limit of the threshold range of the moisture content of the mixed koji, drying treatment is performed.

[0052] The beneficial effects of the present invention are:

[0053] Near-infrared spectroscopy detection and counting are used to detect the raw materials and intermediate products in the koji-making process, so that unqualified raw materials can be eliminated in time and unqualified intermediate products can be optimized and regulated, ensuring that the raw materials and intermediate products in the koji-making process are in a high-quality state, ultimately improving the quality of the koji. BRIEF DESCRIPTION OF THE DRAWINGS

[0054] Figure 1 It is a flow chart of the method for controlling the quality of distiller's yeast based on near infrared spectroscopy in an embodiment of the present invention. DETAILED DESCRIPTION

[0055] The present invention aims to propose a method for regulating the quality of koji based on near infrared spectroscopy to improve the quality of koji. The method optimizes and regulates the four stages of wheat screening, watering, grinding, and watering and mixing in the koji making process, and uses near infrared spectroscopy detection technology to detect wheat screening and intermediate products in the watering, grinding, and watering and mixing stages, thereby further regulating and processing unqualified products. The present invention ensures that the raw materials and intermediate products in the koji making process are in a high-quality state, and ultimately improves the quality of koji.

[0056] Example:

[0057] like Figure 1 As shown, the method for controlling the quality of distiller's yeast based on near infrared spectroscopy in this embodiment includes the following steps:

[0058] S1. Wheat screening and regulation:

[0059] S11, using near infrared spectroscopy detection technology to detect the content of key components of the wheat to be koji-made;

[0060] Specifically, a near-infrared spectrometer can be used to collect spectral data of the raw wheat to be koji-made, and the spectral model can be called after preprocessing the near-infrared spectral data to predict the moisture, starch and protein content of the wheat through the spectral model. Among them, predicting the component content through the model is an existing technology, and the specific prediction process will not be repeated here.

[0061] S12, comparing the test result with the wheat quality threshold, and determining whether the wheat is qualified according to the comparison result;

[0062] Specifically, the predicted contents of moisture, starch and protein components are compared with the preset threshold ranges of moisture, starch and protein contents of qualified wheat. If all three components are within the corresponding threshold ranges, the wheat is judged to be qualified wheat. If one or more components are outside the corresponding threshold ranges, the wheat is judged to be unqualified wheat.

[0063] Among them, the threshold ranges for moisture, starch and protein content of qualified wheat can be set based on empirical values.

[0064] S13. Unqualified wheat is eliminated and qualified wheat enters the wheat water moistening and regulation stage.

[0065] S2. Wheat water regulation:

[0066] S21, moistening the qualified wheat with water, and detecting the moisture content of the moistened wheat in real time by near infrared spectroscopy detection technology;

[0067] Specifically, during the process of moistening qualified wheat, near infrared spectrum data of moistened wheat is collected by near infrared spectrum detector; after pre-processing the near infrared spectrum, the spectrum model is called to predict the moisture content of moistened wheat by the spectrum model. Among them, predicting the moisture content by the model is an existing technology, and the specific prediction process is not repeated here.

[0068] S22, comparing the test result with the moisture content threshold of the moistened wheat, and determining whether the moistened wheat is qualified according to the comparison result;

[0069] Specifically, according to the test results, if the moisture content of the moist wheat is within a preset moisture content threshold range of moist wheat, the moist wheat is determined to be qualified, otherwise, the moist wheat is determined to be unqualified. The moisture content threshold range of moist wheat can be set according to actual experience.

[0070] S23, further processing is performed on the unqualified moistened wheat, and the qualified moistened wheat enters the grinding and regulation stage;

[0071] Specifically, due to differences in wheat quality, there are also differences in water absorption capacity. When the moisture content of water-wet wheat is higher than the lower limit of the optimal moisture threshold, the moisture content of some high-absorption wheat will be higher than the upper limit of the optimal moisture threshold. Therefore, there are two situations for unqualified water-wet wheat: the moisture content is lower than the lower limit of the threshold interval, and the moisture content is higher than the upper limit of the threshold interval.

[0072] For unqualified watered wheat whose moisture content is lower than the lower limit of the threshold range, it is necessary to continue the watering operation and detect the moisture content of the watered wheat in real time until it reaches the threshold range.

[0073] For unqualified moistened wheat whose moisture content is higher than the upper limit of the threshold range, drying operation is required, and the moisture content of the moistened wheat is detected in real time until it reaches the threshold range.

[0074] S3, grinding control:

[0075] S31, grinding the qualified moistened wheat, and performing real-time detection of the looseness of the ground wheat by near infrared spectroscopy detection technology;

[0076] Specifically, during the grinding process of qualified moistened wheat, the sensor receiving illumination information of the ground wheat is collected by a near-infrared spectrometer, the reflectivity of the ground wheat is calculated based on the correspondence between the illumination information received by the sensor and the reflectivity, and the looseness of the ground wheat is calculated based on the reflectivity of the ground wheat.

[0077] The detection principle is as follows: the near-infrared light emitted by the near-infrared light source is attenuated by the near-infrared light cavity, reaches the surface of the object to be tested, and converges into a sampling light spot. The sampling light spot is reflected by the object to be tested, attenuated by the light cavity, and reaches the spectrum sensor. The spectrum sensor receives the reflected illumination information and generates the corresponding illumination value. Combined with the illumination of the near-infrared light, the attenuation rate of the light cavity can calculate the corresponding relationship between the illumination value received by the spectrum sensor and the reflectivity of the sample to be tested.

[0078] Assume that the reflectivity of the sample to be tested is β, the optical cavity attenuation rate of the near-infrared spectroscopy device is γ, and the illumination value of the near-infrared light source is K. According to the working principle of the near-infrared light detection device, it can be known that:

[0079] The relationship between the near-infrared spectrum illumination K and the sensor received illumination Z is:

[0080] Z=K*(1-γ)*β*(1-γ)

[0081] The optical cavity attenuation rate of the same near-infrared spectroscopy device is a constant, and its light illumination is also a constant. From the above formula, it can be seen that the light illumination value received by the sensor is only related to the reflectivity of the object to be measured, and is linearly correlated. The reflectivity of the object to be measured is linearly correlated with its looseness. Therefore, the looseness of the object to be measured can be calculated through the illumination information received by the near-infrared sensor.

[0082] S32, comparing the test result with the looseness threshold of the ground wheat, and judging whether the ground wheat is qualified according to the comparison result;

[0083] Specifically, according to the test result, if the looseness of the ground wheat is within a preset ground wheat looseness threshold range, the ground wheat is determined to be qualified, otherwise, the ground wheat is determined to be unqualified; wherein the ground wheat looseness threshold can be set according to actual experience.

[0084] S33, further processing is performed on the unqualified ground wheat, and the qualified ground wheat enters the water adding, mixing and regulating stage;

[0085] Specifically, unqualified ground wheat is wheat whose looseness is less than the lower limit of the looseness threshold of ground wheat, and further grinding processing is required. At the same time, the looseness of the wheat is detected in real time until it reaches the threshold range.

[0086] S4, add water, mix and control:

[0087] S41, adding water to the qualified ground wheat to form a mixed koji, and performing real-time detection of the moisture content of the mixed koji by near infrared spectroscopy detection technology;

[0088] Specifically, in the process of adding water to the qualified ground wheat, the near-infrared spectrum data of the mixed koji is collected by a near-infrared spectrum detector; after pre-processing the near-infrared spectrum, the spectrum model is called to predict the moisture content of the mixed koji by the spectrum model. Among them, predicting the moisture content by the model is an existing technology, and the specific prediction process is not repeated here.

[0089] S42, comparing the test result with the mixed koji moisture content threshold, and judging whether the mixed koji is qualified according to the comparison result;

[0090] Specifically, according to the test result, if the moisture content of the mixed koji is within the mixed koji moisture content threshold range, the mixed koji is determined to be qualified, otherwise, the mixed koji is determined to be unqualified. The mixed koji moisture content threshold range can be set according to actual experience.

[0091] S43, further process the unqualified mixed song until a qualified mixed song is obtained, and the qualified mixed song enters the next song making node.

[0092] Specifically, unqualified mixed koji also includes two situations: the moisture content is lower than the lower limit of the mixed koji moisture content threshold interval, and the moisture content is higher than the upper limit of the mixed koji moisture content threshold interval.

[0093] For unqualified mixed koji whose moisture content is lower than the lower limit of the threshold range, it is necessary to continue adding water and mixing, and to detect the moisture content of the mixed koji in real time until it reaches the threshold range.

[0094] For unqualified mixed koji with a moisture content higher than the upper limit of the threshold range, a drying operation is required, and the moisture content of the mixed koji is detected in real time until it reaches the threshold range.

[0095] After obtaining a qualified mixed song, the next song-making node operation can be carried out, that is, the song mold is loaded. The subsequent song-making process is existing technology and will not be repeated here.

[0096] It should be noted that the above-mentioned koji quality control method can be applied to automated production lines. Near-infrared detection devices (including near-infrared detectors and spectral analysis equipment) are installed at the wheat screening station, water-wetting station, grinding station and water-adding and mixing station on the production line, and the near-infrared detection device communicates with other intelligent tooling at the corresponding station, and the entire quality control process is realized through an automated script program. For example: in the wheat screening and control stage, the near-infrared detection device detects the content of wheat components and compares it with the corresponding threshold content, and then determines qualified wheat and unqualified wheat, thereby sending qualified or unqualified control instructions to the robotic arm at the station. The robotic arm removes unqualified wheat according to the instructions, thereby sorting out the qualified wheat for transmission to the next water-wetting process. In the water regulation stage, the near-infrared detection device can determine whether the water-moistened wheat is qualified by detecting the moisture content of the water-moistened wheat and comparing it with the corresponding threshold content. For qualified water-moistened wheat, corresponding control instructions can be given, and the wheat can be sorted out by the robot arm for transmission to the next grinding process. For wheat with excessive water, the robot arm can sort it out through corresponding control instructions so as to be transmitted to the drying device for drying operation. Similarly, the automatic control of the grinding regulation stage and the water adding and mixing stage can be easily realized by those skilled in the art based on the above description, and will not be repeated here.

[0097] As a preferred option, the near-infrared detection device can also communicate with the cloud platform, and exchange the acquired raw wheat spectral data, component content information, and command information with the cloud platform through 5G transmission. Not only can important data be stored in the cloud to prevent loss, but it can also guide the wheat quality screening and optimization work of the koji production line based on cloud data while facilitating management, thereby improving production efficiency and quality.

[0098] Finally, it should be noted that the above embodiments are only preferred implementations and are not intended to limit the present invention. It should be pointed out that for those skilled in the art, several modifications, equivalent replacements, improvements, etc. can be made without departing from the scope of the present invention and the scope of protection of the claims, and all of these should be included in the protection scope of the present invention.

Claims

1. A method for controlling the quality of distiller's yeast based on near infrared spectroscopy, characterized in that: The following steps are involved: S1. Wheat screening and regulation: The near infrared spectroscopy detection technology is used to detect the content of key components of the wheat to be koji-made; Compare the test results with the wheat quality threshold, and determine whether the wheat is qualified based on the comparison results; Unqualified wheat is removed, and qualified wheat enters the wheat water-wetting and regulation stage; S2. Wheat water regulation: Qualified wheat is moistened with water, and the moisture content of the moistened wheat is detected in real time using near-infrared spectroscopy detection technology; Compare the test result with the moisture content threshold of the moistened wheat, and determine whether the moistened wheat is qualified according to the comparison result; The unqualified moistened wheat is further processed, and the qualified moistened wheat enters the grinding and regulation stage; S3, grinding control: The qualified moistened wheat is ground, and the looseness of the ground wheat is detected in real time by near infrared spectrum detection technology: the illumination information received by the sensor of the ground wheat is collected, the reflectivity of the ground wheat is calculated based on the corresponding relationship between the illumination information received by the sensor and the reflectivity, and the looseness of the ground wheat is calculated based on the reflectivity of the ground wheat; Compare the test result with the looseness threshold of the ground wheat, and judge whether the ground wheat is qualified according to the comparison result; The unqualified ground wheat is further processed, and the qualified ground wheat enters the stage of adding water, mixing and regulating; S4, add water, mix and control: The qualified ground wheat is mixed with water to form a mixed koji, and the moisture content of the mixed koji is detected in real time by near infrared spectroscopy detection technology; Compare the test result with the threshold of moisture content of the mixed koji, and judge whether the mixed koji is qualified according to the comparison result; The unqualified mixed music is further processed until a qualified mixed music is obtained, and the qualified mixed music enters the next music making node.

2. A method for controlling the quality of distiller's yeast based on near infrared spectroscopy as claimed in claim 1, characterized in that: In step S1, the key components include water, starch, and protein; The near infrared spectroscopy detection technology is used to detect the content of key components of the wheat to be koji-made, specifically including: Collect near-infrared spectral data of wheat to be koji-made; call the spectral model after preprocessing the near-infrared spectrum, and predict the content of key components of wheat through the spectral model.

3. A method for controlling the quality of distiller's yeast based on near infrared spectroscopy as claimed in claim 2, characterized in that: In step S1, the test result is compared with the wheat quality threshold, and whether the wheat is qualified is determined according to the comparison result, which specifically includes: Preset wheat quality thresholds, wherein the wheat quality thresholds include a moisture content threshold interval, a starch content threshold interval, and a protein content threshold interval of qualified wheat; According to the test results, if the moisture, starch and protein component contents of the wheat are respectively within the corresponding moisture content threshold range, starch content threshold range and protein content threshold range of qualified wheat, it is judged as qualified wheat, otherwise it is judged as unqualified wheat.

4. A method for controlling the quality of distiller's yeast based on near infrared spectroscopy as claimed in claim 1, characterized in that: In step S2, the real-time detection of the moisture content of the water-wet wheat by near-infrared spectroscopy detection technology specifically includes: The near-infrared spectral data of water-moistened wheat were collected; the spectral model was called after preprocessing the near-infrared spectrum, and the moisture content of the water-moistened wheat was predicted by the spectral model.

5. A method for controlling the quality of distiller's yeast based on near infrared spectroscopy as claimed in claim 4, characterized in that: In step S2, the detection result is compared with the moisture content threshold of the moistened wheat, and whether the moistened wheat is qualified is determined according to the comparison result, which specifically includes: Preset the threshold range of moisture content of water-wet wheat; According to the test results, if the moisture content of the moistened wheat is within the moisture content threshold range of the moistened wheat, the moistened wheat is judged to be qualified; otherwise, the moistened wheat is judged to be unqualified.

6. A method for controlling the quality of distiller's yeast based on near infrared spectroscopy as claimed in claim 5, characterized in that: In step S2, further processing of the unqualified water-moistened wheat specifically includes: If the moisture content of the unqualified moistened wheat is lower than the lower limit of the moisture content threshold range of the moistened wheat, continue the moistening treatment; If the moisture content of the unqualified moistened wheat is higher than the upper limit of the moisture content threshold range of the moistened wheat, drying treatment is performed.

7. A method for controlling the quality of distiller's yeast based on near infrared spectroscopy as claimed in claim 1, characterized in that: In step S3, the detection result is compared with the looseness threshold of the ground wheat, and whether the ground wheat is qualified is judged according to the comparison result, which specifically includes: Preset the looseness threshold range of ground wheat; According to the test result, if the looseness of the ground wheat is within the looseness threshold range of the ground wheat, the ground wheat is determined to be qualified, otherwise, the ground wheat is determined to be unqualified; The further processing of unqualified ground wheat specifically includes: If the looseness of the unqualified ground wheat is lower than the lower limit of the ground wheat looseness threshold range, the grinding process continues.

8. A method for controlling the quality of distiller's yeast based on near infrared spectroscopy as claimed in claim 1, characterized in that: In step S4, the real-time detection of the moisture content of the mixed koji by near infrared spectroscopy detection technology specifically includes: Collect near-infrared spectral data of mixed qu; call the spectral model after preprocessing the near-infrared spectrum, and predict the moisture content of mixed qu through the spectral model.

9. A method for controlling the quality of distiller's yeast based on near infrared spectroscopy as claimed in claim 8, characterized in that: In step S4, the detection result is compared with the moisture content threshold of the mixed koji, and whether the mixed koji is qualified is determined according to the comparison result, which specifically includes: Preset the threshold range of moisture content in the mixed song; According to the test results, if the moisture content of the mixed qu is within the mixed qu moisture content threshold range, the mixed qu is judged to be qualified, otherwise, the mixed qu is judged to be unqualified.

10. A method for controlling the quality of distiller's yeast based on near infrared spectroscopy as claimed in claim 9, characterized in that: In step S4, the unqualified mixed music is further processed, specifically including: If the water content of the unqualified mixed koji is lower than the lower limit of the threshold range of the water content of the mixed koji, continue to add water and mix; If the moisture content of the unqualified mixed koji is higher than the upper limit of the threshold range of the moisture content of the mixed koji, drying treatment is performed.

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