A liquor feeding management method, system and device and storage medium

Abstract

The application relates to a seasoning liquor feeding management method, system and device and a storage medium, and relates to the technical field of feeding control. The method comprises the following steps: receiving feeding production information, wherein the feeding production information comprises a seasoning liquor tank identifier, a feeding type and a feeding quantity corresponding to the feeding type; according to the feeding production information, a seasoning liquor type corresponding to the feeding production information is called; according to the called seasoning liquor type, a seasoning liquor configuration process corresponding to the called seasoning liquor type is determined; and according to the feeding production information and the determined seasoning liquor configuration process, a seasoning liquor feeding instruction is generated and executed. The application has the effect of making the feeding production process of the seasoning liquor more automatic and convenient.

Description

Technical Field

[0001] This application relates to the technical field of dispensing control, and in particular to a method, system, device and storage medium for managing the dispensing of flavored wine. Background Technology

[0002] Flavored liquor refers to functional liquor produced using special processes, possessing specific aroma compounds and unique flavors, and capable of compensating for defects in base liquor.

[0003] The blending of flavoring liquor relies entirely on different base liquors, which is a typical example of "blending solid-state pure grain fermented base liquors". No aroma substances need to be added, which ensures the pure natural characteristics and unique style of sauce-flavored liquor.

[0004] Regarding the above-mentioned technology, the inventors discovered the following drawbacks: different production processes are required when producing different types of flavoring wine. Since the production process of flavoring wine is usually quite complex, users manually control the production process according to the type of flavoring wine, which results in a rather cumbersome production process. Summary of the Invention

[0005] To make the production process of flavored liquor more convenient, this application provides a method, system, device and storage medium for flavored liquor ingredient management.

[0006] In a first aspect, this application provides a method for managing the addition of ingredients to flavoring wine, employing the following technical solution:

[0007] A method for managing the addition of ingredients to a flavoring wine includes the following steps:

[0008] Receive material feeding production information, which includes the label of the blending tank, the type of material to be fed, and the quantity of material to be fed corresponding to the type of material;

[0009] Based on the feeding and production information, retrieve the type of flavoring wine corresponding to the feeding and production information;

[0010] Based on the type of flavoring liquor retrieved, determine the flavoring liquor preparation process corresponding to the type of flavoring liquor retrieved;

[0011] Based on the feeding and production information and the determined flavoring wine preparation process, a flavoring wine feeding instruction is generated and executed.

[0012] By adopting the above technical solution, the management system receives user-inputted production information, analyzes the current production information, determines the type of flavoring liquor being produced, and establishes the appropriate preparation process for that type of flavoring liquor. Based on the type of flavoring liquor, the management system automatically determines the preparation process and generates feeding instructions, eliminating the need for manual user control over the feeding process and making the production of flavoring liquor more automated and convenient.

[0013] Optionally, the step of retrieving the type of flavoring liquor corresponding to the feed production information may further include:

[0014] Based on the type of feed, obtain the chromatographic skeleton components corresponding to the type of feed.

[0015] Based on the type of material, the quantity of material, and the chromatographic skeleton components, calculate and generate chromatographic skeleton component composition data;

[0016] Retrieve from the preset database a list of preset chromatographic skeleton components that correspond to the chromatographic skeleton component composition data;

[0017] Based on the chromatographic skeleton component composition data and the preset chromatographic skeleton component composition list, retrieve the preset chromatographic skeleton component composition data corresponding to the chromatographic skeleton component composition data.

[0018] If preset chromatographic skeleton component composition data corresponding to the chromatographic skeleton component composition data is retrieved, then preset flavoring wine aroma data corresponding to the retrieved preset chromatographic skeleton component composition data is determined based on the retrieved preset chromatographic skeleton component composition data.

[0019] Based on the preset flavoring wine aroma data, the step of retrieving the flavoring wine type corresponding to the ingredient production information is executed.

[0020] By adopting the above technical solution, the management system comprehensively analyzes the type and quantity of ingredients, as well as the chromatographic skeleton components. It retrieves the preset chromatographic skeleton component composition data corresponding to the chromatographic skeleton component composition data from the preset chromatographic skeleton component composition list, thereby determining the specific type of the current flavoring wine and realizing the automatic analysis and acquisition function of the wine type.

[0021] Optionally, after the step of retrieving the preset chromatographic skeleton component composition data corresponding to the chromatographic skeleton component composition data, the method further includes:

[0022] If the preset chromatographic skeleton component composition data corresponding to the chromatographic skeleton component composition data is not retrieved, a feeding alarm command is generated and executed.

[0023] By adopting the above technical solution, if the management system cannot retrieve the preset chromatographic skeleton component composition data corresponding to the preset chromatographic skeleton component composition data from the preset chromatographic skeleton component composition list, it means that the current ratio does not belong to any type of wine. At this time, there may be a data error in the flavoring wine feeding information. The management system generates a feeding alarm instruction to prompt the user to check the current flavoring wine feeding information.

[0024] Optionally, after the step of generating and executing the feeding alarm command, the method further includes:

[0025] Based on the chromatographic skeleton component composition data and the preset chromatographic skeleton component composition list, retrieve similar chromatographic skeleton component composition data;

[0026] Based on the composition data of the chromatographic skeleton components and the retrieved composition data of similar chromatographic skeleton components, the information on the differential components of the feed chromatographic skeleton is determined. The information on the differential components of the feed chromatographic skeleton includes the type of differential component of the feed chromatographic skeleton and the content of the differential component of the feed chromatographic skeleton corresponding to the type of differential component of the feed chromatographic skeleton.

[0027] Based on the determined differential component information of the chromatographic skeleton of the feed, generate and execute the feed component adjustment prompt instruction.

[0028] By adopting the above technical solution, if the management system cannot retrieve the preset chromatographic skeleton component composition data corresponding to the preset chromatographic skeleton component composition data from the preset chromatographic skeleton component composition list, the management system will retrieve the similar chromatographic skeleton component composition data corresponding to the preset chromatographic skeleton component composition data from the preset chromatographic skeleton component composition list, so that users can adjust the flavoring wine ingredient information according to the similar chromatographic skeleton component composition data.

[0029] Optionally, before the step of generating and executing the flavoring wine addition instruction, the method further includes:

[0030] According to the seasoning wine preparation process, retrieve the process node data corresponding to the seasoning wine preparation process;

[0031] Based on the retrieved process node data, determine the process duration corresponding to the retrieved process node data;

[0032] Based on the retrieved process node data and the determined process duration, the steps of generating the flavoring wine feeding instruction and executing it are performed.

[0033] By adopting the above technical solution, the management system can further acquire information on the preparation process of the flavoring wine, retrieve process node data and process duration, and generate and execute the flavoring wine feeding instructions based on the retrieved process node data and the determined process duration, so that each process in the flavoring wine production process can be precisely controlled.

[0034] Optionally, after executing the step of generating the flavoring wine ingredient addition instruction, the method further includes:

[0035] Retrieve the current process duration based on the determined process duration;

[0036] Retrieve from the preset database the preset duration ratio corresponding to the current process duration being retrieved;

[0037] Based on the current process duration and the preset duration ratio, generate the shortest node duration;

[0038] Get the node duration in real time;

[0039] If the duration of the node reaches the shortest duration of the node, then the wine component detection data is obtained;

[0040] Retrieve preset wine component data corresponding to the wine component detection data from a preset database;

[0041] If the wine component detection data meets the preset wine component data, a process node switching instruction is generated and executed.

[0042] By adopting the above technical solution, when the duration of a process node reaches the minimum duration of the current node, the management system analyzes the liquid composition data at this time, and then analyzes the reaction progress of the current flavoring wine. If the current liquid composition detection data meets the preset liquid composition data, the management system generates a process node switching instruction and enters the next process node, thereby reducing the time consumed in the production of flavoring wine.

[0043] Optionally, before the step of generating and executing the flavoring wine addition instruction, the method further includes:

[0044] Based on the type of flavoring liquor and the process node data retrieved, the fermentation conditions for the flavoring liquor are determined.

[0045] Based on the labeling of the blending tank and the determined fermentation conditions of the flavoring wine, an environmental adjustment instruction for the tank is generated and executed.

[0046] By adopting the above technical solution, the management system adjusts the reaction environment inside the wine tank according to the reaction environment required at each process node of the flavoring wine production, thereby enabling the flavoring wine to carry out relevant production operations in a more suitable reaction environment.

[0047] Secondly, this application provides a flavoring wine ingredient feeding management system, which adopts the following technical solution:

[0048] A flavoring wine ingredient dispensing management system, comprising:

[0049] The material feeding production information receiving module is used to receive material feeding production information, which includes the identification of the blending tank, the type of material to be fed, and the quantity of material to be fed corresponding to the type of material.

[0050] The seasoning wine type retrieval module is used to retrieve the seasoning wine type corresponding to the feeding and production information based on the feeding and production information.

[0051] The seasoning wine preparation process determination module is used to determine the seasoning wine preparation process corresponding to the type of seasoning wine being retrieved.

[0052] The seasoning wine feeding instruction generation module is used to generate and execute seasoning wine feeding instructions based on the feeding production information and the determined seasoning wine configuration process.

[0053] Thirdly, this application provides a smart terminal, which adopts the following technical solution:

[0054] A smart terminal includes a memory and a processor, wherein the memory stores a computer program that can be loaded by the processor and executed as any of the above-described methods for managing the addition of flavoring wine ingredients.

[0055] Fourthly, this application provides a computer-readable storage medium, which adopts the following technical solution:

[0056] A computer-readable storage medium storing a computer program that can be loaded by a processor and executed as in any of the above-described methods for managing the addition of flavoring wine ingredients.

[0057] In summary, this application includes at least one of the following beneficial technical effects:

[0058] 1. The management system receives user-inputted production information and analyzes it to determine the type of flavoring liquor being produced and the appropriate preparation process. Based on the flavoring liquor type, the system automatically determines the preparation process and generates feeding instructions, eliminating the need for manual user intervention and making the production process more automated and convenient.

[0059] 2. The management system comprehensively analyzes the types and quantities of ingredients, as well as the chromatographic skeleton components. It retrieves the corresponding preset chromatographic skeleton component data from the preset list of chromatographic skeleton component composition data, thereby determining the specific type of the current flavoring wine and realizing the automatic analysis and acquisition function of the wine type.

[0060] 3. If the management system cannot retrieve the corresponding preset chromatographic skeleton component composition data from the preset list of chromatographic skeleton component composition data, the management system will retrieve the similar chromatographic skeleton component composition data from the preset list of chromatographic skeleton component composition data, so that users can adjust the flavoring wine ingredient information according to the similar chromatographic skeleton component composition data. Attached Figure Description

[0061] Figure 1 This is a flowchart illustrating a method for managing the addition of flavoring wine according to an embodiment of this application.

[0062] Figure 2 This is a flowchart illustrating the steps of retrieving the type of flavoring wine corresponding to the material feeding production information in this embodiment of the application.

[0063] Figure 3 This is a schematic diagram of the process of generating and executing the feeding component adjustment prompt instruction in the embodiments of this application.

[0064] Figure 4 This is a flowchart illustrating the steps of generating and executing the seasoning wine addition instruction in an embodiment of this application.

[0065] Figure 5 This is a schematic diagram of the process of obtaining preset wine component data corresponding to the wine component detection data from a preset database in an embodiment of this application.

[0066] Figure 6 This is a schematic diagram of the process of generating and executing the wine tank environment adjustment command in an embodiment of this application.

[0067] Figure 7 This is a block diagram of a seasoning wine feeding management system according to an embodiment of this application.

[0068] Explanation of reference numerals in the attached diagram: 1. Feeding and production information receiving module; 2. Seasoning wine type retrieval module; 3. Seasoning wine configuration process determination module; 4. Seasoning wine feeding instruction generation module. Detailed Implementation

[0069] The following is in conjunction with the appendix Figure 1-7 This application will be described in further detail.

[0070] This application discloses a method, system, device, and storage medium for managing the addition of ingredients to flavored wine.

[0071] Reference Figure 1 A method for managing the addition of ingredients to flavoring wine, comprising:

[0072] S101, Receive material feeding and production information.

[0073] Specifically, before adding ingredients to the flavoring liquor, users need to configure the parameters for adding various raw materials required for flavoring liquor production. The management system receives the ingredient production information input by the user, which includes the label of the blending tank, the type of ingredient, and the quantity of each ingredient.

[0074] S102. Retrieve the type of flavoring wine corresponding to the production information of the ingredients.

[0075] Specifically, after receiving the user's input of the ingredient production information, the management system immediately retrieves the corresponding type of flavoring liquor based on that information. The management system then analyzes the user's input of the ingredient production information to determine the type of flavoring liquor the user is currently preparing.

[0076] S103. Determine the preparation process of the seasoning wine corresponding to the type of seasoning wine to be retrieved.

[0077] Specifically, the management system determines the corresponding seasoning liquor preparation process based on the type of seasoning liquor retrieved. The preparation process differs depending on the type of seasoning liquor being produced; the management system determines the required preparation process for producing the current type of seasoning liquor based on that specific type.

[0078] S104. Generate and execute the seasoning wine addition instruction.

[0079] Specifically, the management system generates and executes seasoning liquor feeding instructions based on the raw material production information and the determined seasoning liquor preparation process. The management system automatically determines the seasoning liquor preparation process and generates seasoning liquor feeding instructions based on the type of seasoning liquor, eliminating the need for manual control of the seasoning liquor feeding process by the user, making the seasoning liquor feeding and production process more automated and convenient.

[0080] In yet another embodiment, such as Figure 2 As shown, S102 may also include the following sub-steps:

[0081] S102.1 Obtain the chromatographic skeleton components corresponding to the types of materials fed.

[0082] Specifically, the management system obtains the corresponding chromatographic skeleton components based on the type of feed. Chromatographic skeleton components refer to the components obtained from routine colorimetric analysis, numbering approximately 20, and are the main contributors to the aroma and flavor of the wine.

[0083] For example, strong-aroma flavored liquors contain four types of esters, four types of alcohols, and two types of aldehydes, as well as ethyl valerate, ethyl formate, propionic acid, valerate, n-propanol, and n-hexanol. Rice-aroma flavored liquors, on the other hand, have a higher content of phenylethanol, which is one of the chromatographic backbone components of rice-aroma liquors. The composition of the chromatographic backbone components differs depending on the aroma type of the flavored liquor.

[0084] S102.2 Calculate and generate chromatographic skeleton component composition data.

[0085] Specifically, after obtaining the chromatographic skeleton components corresponding to the types of ingredients, the management system calculates and generates chromatographic skeleton component composition data based on the type and quantity of ingredients and the chromatographic skeleton components. The management system then multiplies the chromatographic skeleton component corresponding to the type of ingredient by the quantity of ingredients to calculate the chromatographic skeleton component composition data of the current flavoring wine. This chromatographic skeleton component composition data reflects the specific characteristics of the current flavoring wine.

[0086] S102.3 Query the preset list of chromatographic skeleton components corresponding to the chromatographic skeleton component composition data from the preset database.

[0087] Specifically, after calculating the chromatographic skeleton composition data of the current flavoring wine, the management system retrieves the corresponding list of preset chromatographic skeleton components from a pre-set database. This list includes preset chromatographic skeleton data for different types of flavoring wines, pre-set by multiple users.

[0088] S102.4 Retrieve the preset chromatographic skeleton component composition data corresponding to the chromatographic skeleton component composition data.

[0089] Specifically, the management system retrieves the preset chromatographic skeleton component composition data corresponding to the chromatographic skeleton component composition data based on the chromatographic skeleton component composition data and the preset chromatographic skeleton component composition list.

[0090] S102.5 If preset chromatographic skeleton component composition data corresponding to the chromatographic skeleton component composition data is retrieved, then the preset flavoring wine aroma data corresponding to the retrieved preset chromatographic skeleton component composition data is determined.

[0091] Specifically, if preset chromatographic skeleton component composition data corresponding to the chromatographic skeleton component composition data is retrieved, the management system will determine the preset flavoring wine aroma data corresponding to the retrieved preset chromatographic skeleton component composition data based on the retrieved preset chromatographic skeleton component composition data.

[0092] S102.6, Perform the step of retrieving the type of flavoring wine corresponding to the production information of the ingredients.

[0093] Specifically, the management system retrieves the type of flavoring liquor corresponding to the ingredient production information based on preset flavoring liquor aroma data. By comprehensively analyzing the types and quantities of ingredients, as well as chromatographic skeleton components, the management system retrieves the corresponding preset chromatographic skeleton component composition data from a list of preset chromatographic skeleton component composition data. This allows the system to determine the specific type of flavoring liquor being produced, thus achieving automatic analysis and acquisition of the liquor type.

[0094] Reference Figure 3 Following S102.4, an instruction to adjust the feed composition will be generated based on similar chromatographic skeleton composition data. This instruction includes the following steps:

[0095] S201. If the preset chromatographic skeleton component composition data corresponding to the chromatographic skeleton component composition data is not retrieved, a feeding alarm command is generated and executed.

[0096] Specifically, if the management system cannot retrieve the preset chromatographic skeleton component composition data corresponding to the preset chromatographic skeleton component composition data from the preset chromatographic skeleton component composition list, it means that the currently input ratio does not belong to any type of liquor. At this time, there may be a data error in the flavoring liquor feeding information. The management system generates a feeding alarm instruction to prompt the user to check the current flavoring liquor feeding information.

[0097] S202, retrieve the composition data of similar chromatographic skeleton components.

[0098] Specifically, the management system retrieves similar chromatographic skeleton component composition data based on the chromatographic skeleton component composition data and a preset list of chromatographic skeleton component compositions. The similar chromatographic skeleton component composition data refers to the chromatographic skeleton component data corresponding to the preset flavoring wine type that most closely matches the chromatographic skeleton component composition data in the preset list of chromatographic skeleton component compositions.

[0099] S203. Determine the information on the differential components of the chromatographic skeleton of the feed.

[0100] Specifically, the management system determines the information on the differential components of the chromatographic skeleton based on the composition data of the chromatographic skeleton components and the retrieved data on the composition of similar chromatographic skeleton components. The information on the differential components of the chromatographic skeleton includes the type of differential component and the content of the differential component corresponding to the type of differential component.

[0101] S204. Generate and execute the instruction to adjust the feeding composition.

[0102] Specifically, the management system generates and executes adjustment prompts for the added ingredients based on the determined differences in the chromatographic skeleton components. If the management system cannot retrieve the corresponding preset chromatographic skeleton component composition data from the preset list of chromatographic skeleton component composition data, it will retrieve the similar chromatographic skeleton component composition data from the preset list of chromatographic skeleton component composition data, allowing users to adjust the added ingredients information of the flavoring wine based on the similar chromatographic skeleton component composition data.

[0103] Reference Figure 4 Before S104, a seasoning wine feeding instruction will be generated based on the process node data, which specifically includes the following steps:

[0104] S301. Retrieve process node data corresponding to the flavoring wine preparation process.

[0105] Specifically, the management system retrieves process node data corresponding to the flavoring wine preparation process. When adding ingredients to the flavoring wine, multiple fermentation processes are typically performed in stages. By retrieving the process node data corresponding to the flavoring wine preparation process, the management system gains a more detailed understanding of each production step.

[0106] S302. Determine the process duration corresponding to the retrieved process node data.

[0107] Specifically, the management system determines the process duration corresponding to the retrieved process node data, and thus knows the execution time required for each process node.

[0108] S303, Execute the step of generating the seasoning wine feeding instruction and performing it.

[0109] Specifically, the management system further acquires information about the flavoring wine preparation process, retrieves process node data and process duration, and generates and executes flavoring wine feeding instructions based on the retrieved process node data and the determined process duration, so that each process in the flavoring wine production process can be precisely controlled.

[0110] Reference Figure 5 Following S303, the shortest duration of a node will be generated based on the current process duration, specifically including the following steps:

[0111] S401, retrieve the current process duration.

[0112] Specifically, the management system retrieves the current process duration based on the determined process duration, and then determines the duration required for the current process node. For example, if the fermentation time for a strong-aroma flavored liquor is set to 45 days, then when the current process node is fermentation, the required duration is 45 days.

[0113] S402. Query the preset duration ratio corresponding to the current process duration retrieved from the preset database.

[0114] Specifically, the management system queries a pre-defined database for a preset duration ratio corresponding to the duration of the currently retrieved process. This preset duration ratio is generated by the user based on pre-set parameters corresponding to the current process duration.

[0115] S403, Shortest duration of node generation.

[0116] Specifically, the management system generates the shortest duration of a node based on the current process duration and a preset duration ratio. The shortest duration of a node is generated by multiplying the current process duration by the preset duration ratio.

[0117] For example, if the current process lasts for 45 days and the preset duration ratio is 66%, then the shortest duration of this node is approximately 30 days. This means that the current fermentation process must last at least 30 days.

[0118] S404, Real-time acquisition of node duration.

[0119] Specifically, the management system obtains the duration of each node in real time. For example, when a flavoring wine is fermenting, the management system accumulates the fermentation time to determine the duration of each fermentation node.

[0120] S405. If the node duration reaches the shortest node duration, then obtain the wine component detection data.

[0121] Specifically, if the duration of a node reaches the minimum duration for that node, the component detection data of the liquor is acquired. When the duration of a process node reaches the minimum duration for that node, the management system analyzes and detects the component data of the liquor at that time, and then analyzes the reaction progress of the flavoring liquor.

[0122] S406. Obtain preset wine component data corresponding to the wine component detection data from the preset database.

[0123] Specifically, after obtaining the current wine component detection data, the management system retrieves the corresponding preset wine component data from a pre-set database. This preset wine component data represents the component data that the wine needs to meet when the current process node is completed.

[0124] S407. If the wine component detection data meets the preset wine component data, then generate a process node switching instruction and execute it.

[0125] Specifically, if the wine component detection data meets the preset wine component data, a process node switching command is generated and executed. When the duration of a process node reaches the minimum duration of the current node, the management system analyzes the wine component data at this time, and then analyzes the current reaction progress of the flavoring wine.

[0126] If the current wine component detection data meets the preset wine component data, it means that the component standard of the current wine process has been met. The management system then generates a process node switching instruction and directly enters the next process node, thereby reducing the time spent on flavoring wine production.

[0127] Reference Figure 6 Prior to S104, a wine tank environment adjustment instruction will be generated based on the process node data, which specifically includes the following steps:

[0128] S501. Determine the fermentation conditions for the flavoring wine.

[0129] Specifically, the management system determines the fermentation conditions of the flavoring liquor based on the type of flavoring liquor and the retrieved process node data. The fermentation conditions represent the reaction environment required for the flavoring liquor at the current process node.

[0130] S502, Generate and execute the wine tank environment adjustment command.

[0131] Specifically, the management system generates and executes tank environment adjustment instructions based on the tank identification and the determined fermentation conditions of the flavoring liquor. The management system adjusts the reaction environment within the tank according to the reaction environment required at each stage of the flavoring liquor production process, thereby enabling the flavoring liquor to undergo relevant production operations in a more suitable reaction environment.

[0132] The implementation principle of the seasoning wine feeding management method in this application embodiment is as follows: The management system receives the feeding production information input by the user, analyzes the current feeding production information, determines the type of seasoning wine being produced, and determines the configuration process for the current type of seasoning wine. Based on the type of seasoning wine, the management system automatically determines the seasoning wine configuration process and generates seasoning wine feeding instructions, making the seasoning wine feeding production process more automated and convenient.

[0133] Based on the above method, this application also discloses a flavoring wine ingredient feeding management system. (Refer to...) Figure 7 A flavoring wine ingredient dispensing management system, comprising:

[0134] The material feeding production information receiving module 1 is used to receive material feeding production information, which includes the label of the blending tank, the type of material being fed, and the quantity of material being fed corresponding to the type of material.

[0135] Seasoning wine type retrieval module 2 is used to retrieve the seasoning wine type corresponding to the feeding and production information based on the feeding and production information.

[0136] The seasoning wine preparation process determination module 3 is used to determine the seasoning wine preparation process corresponding to the type of seasoning wine being retrieved.

[0137] The seasoning wine feeding instruction generation module 4 is used to generate and execute seasoning wine feeding instructions based on the feeding production information and the determined seasoning wine configuration process.

[0138] This application also discloses a smart terminal, which includes a memory and a processor, wherein the memory stores a computer program that can be loaded by the processor and executed as described above for a method of managing the addition of seasoning wine ingredients.

[0139] This application also discloses a computer-readable storage medium. The computer-readable storage medium stores a computer program that can be loaded by a processor and executed as described above for managing the addition of flavoring wine ingredients. The computer-readable storage medium includes, for example, various media capable of storing program code, such as a USB flash drive, a portable hard drive, a read-only memory (ROM), a random access memory (RAM), a magnetic disk, or an optical disk.

[0140] The above embodiments are only used to illustrate the technical solutions of the present invention, and are not intended to limit the scope of protection of the invention. Obviously, the described embodiments are only some embodiments of the present invention, not all embodiments. Based on these embodiments, all other embodiments obtained by those skilled in the art without creative effort are within the scope of protection of the present invention. Although the present invention has been described in detail with reference to the above embodiments, those skilled in the art can still combine, add, delete, or otherwise adjust the features of the various embodiments of the present invention according to the circumstances without conflict or creative effort, thereby obtaining different technical solutions that do not fundamentally depart from the concept of the present invention. These technical solutions also fall within the scope of protection of the present invention.

Claims

1. A method for managing the addition of ingredients to a flavoring wine, characterized in that, Includes the following steps: Receive material feeding production information, which includes the label of the blending tank, the type of material to be fed, and the quantity of material to be fed corresponding to the type of material; Based on the feeding and production information, retrieve the type of flavoring wine corresponding to the feeding and production information; Based on the type of flavoring liquor retrieved, determine the flavoring liquor preparation process corresponding to the type of flavoring liquor retrieved; Based on the feeding production information and the determined flavoring wine preparation process, a flavoring wine feeding instruction is generated and executed; The step of retrieving the type of flavoring wine corresponding to the ingredient production information specifically includes, Based on the type of feed, obtain the chromatographic skeleton components corresponding to the type of feed. Based on the type of material, the quantity of material, and the chromatographic skeleton components, calculate and generate chromatographic skeleton component composition data; Retrieve from the preset database a list of preset chromatographic skeleton components that correspond to the chromatographic skeleton component composition data; Based on the chromatographic skeleton component composition data and the preset chromatographic skeleton component composition list, retrieve the preset chromatographic skeleton component composition data corresponding to the chromatographic skeleton component composition data. If preset chromatographic skeleton component composition data corresponding to the chromatographic skeleton component composition data is retrieved, then preset flavoring wine aroma data corresponding to the retrieved preset chromatographic skeleton component composition data is determined based on the retrieved preset chromatographic skeleton component composition data. Based on the preset flavoring wine aroma data, the step of retrieving the flavoring wine type corresponding to the ingredient production information is executed.

2. The method for managing the addition of ingredients to a flavoring wine according to claim 1, characterized in that, After the step of retrieving the preset chromatographic skeleton component composition data corresponding to the chromatographic skeleton component composition data, the method further includes: If the preset chromatographic skeleton component composition data corresponding to the chromatographic skeleton component composition data is not retrieved, a feeding alarm command is generated and executed.

3. The method for managing the addition of ingredients to a flavoring wine according to claim 2, characterized in that, After the step of generating and executing the material feeding alarm command, the following is also included: Based on the chromatographic skeleton component composition data and the preset chromatographic skeleton component composition list, retrieve similar chromatographic skeleton component composition data; Based on the composition data of the chromatographic skeleton components and the retrieved composition data of similar chromatographic skeleton components, the information on the differential components of the feed chromatographic skeleton is determined. The information on the differential components of the feed chromatographic skeleton includes the type of differential component of the feed chromatographic skeleton and the content of the differential component of the feed chromatographic skeleton corresponding to the type of differential component of the feed chromatographic skeleton. Based on the determined differential component information of the chromatographic skeleton of the feed, generate and execute the feed component adjustment prompt instruction.

4. The method for managing the addition of ingredients in a flavoring wine according to claim 1, characterized in that, Prior to the step of generating and executing the flavoring wine addition instruction, the following is also included: According to the seasoning wine preparation process, retrieve the process node data corresponding to the seasoning wine preparation process; Based on the retrieved process node data, determine the process duration corresponding to the retrieved process node data; Based on the retrieved process node data and the determined process duration, the steps of generating the flavoring wine feeding instruction and executing it are performed.

5. The method for managing the addition of ingredients to a flavoring wine according to claim 4, characterized in that, After the step of executing the instruction to generate the flavoring wine and performing the action, the method further includes: Retrieve the current process duration based on the determined process duration; Retrieve from the preset database the preset duration ratio corresponding to the current process duration being retrieved; Based on the current process duration and the preset duration ratio, generate the shortest node duration; Get the node duration in real time; If the duration of the node reaches the shortest duration of the node, then the wine component detection data is obtained; Retrieve preset wine component data corresponding to the wine component detection data from a preset database; If the wine component detection data meets the preset wine component data, a process node switching instruction is generated and executed.

6. The method for managing the addition of ingredients in a flavoring wine according to claim 4, characterized in that, Prior to the step of generating and executing the flavoring wine addition instruction, the following is also included: Based on the type of flavoring liquor and the process node data retrieved, the fermentation conditions for the flavoring liquor are determined. Based on the labeling of the blending tank and the determined fermentation conditions of the flavoring wine, an environmental adjustment instruction for the tank is generated and executed.

7. A flavoring wine ingredient dispensing management system, characterized in that, include: The material feeding production information receiving module (1) is used to receive material feeding production information, which includes the label of the blending tank, the type of material to be fed, and the quantity of material to be fed corresponding to the type of material. The seasoning wine type retrieval module (2) is used to retrieve the seasoning wine type corresponding to the feeding production information according to the feeding production information; specifically, it is used to obtain the chromatographic skeleton components according to the feeding type, calculate and generate chromatographic skeleton component composition data, query and retrieve the matching preset chromatographic skeleton component composition data from the preset database, and determine the preset seasoning wine aroma data according to the matching result, so as to determine the seasoning wine type. The seasoning wine preparation process determination module (3) is used to determine the seasoning wine preparation process corresponding to the type of seasoning wine being retrieved, based on the type of seasoning wine being retrieved. The seasoning wine feeding instruction generation module (4) is used to generate and execute seasoning wine feeding instructions based on the feeding production information and the determined seasoning wine configuration process.

8. A smart terminal, characterized in that: It includes a memory and a processor, wherein the memory stores a computer program that can be loaded by the processor and executed according to any one of claims 1 to 6.

9. A computer-readable storage medium, characterized in that: The computer program is stored that can be loaded by a processor and executed according to any one of claims 1 to 6.

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