Process optimization method and system based on carbon emission of white spirit brewing factory

Abstract

The invention discloses a process optimization method and system based on carbon emission of a white spirit brewing factory, and relates to the technical field of white spirit brewing. According to the main technical scheme, the target value of the required yeast number and the current value of the yeast number in a fermentation device are calculated; judging whether the current value is matched with a target value or not, and if yes, lowering the quality of oxygen in the fermentation device; if not, a mass change curve is established, the first mass change slope of the last time period and the second mass change slope of the previous time period are calculated, and when the first mass change slope is smaller than the second mass change slope, the mass of oxygen in the fermentation device is increased. By accurately controlling oxygen supply, the growth and metabolism of yeast can be effectively balanced, and the risk of excessive fermentation or insufficient fermentation is reduced, so that the overall fermentation efficiency is improved, the fermentation period is shortened, and the yield of white spirit is increased. Meanwhile, the quantity of yeast can be reasonably controlled, and generation of poor metabolic byproducts such as higher alcohols and organic acids can be reduced.

Description

Technical Field

[0001] The present invention relates to the technical field of liquor brewing, and in particular to a process optimization method and system based on carbon emissions of a liquor brewing factory. Background Art

[0002] As an important part of Chinese traditional culture, the brewing techniques of Baijiu have a long history and carry a profound cultural heritage. The traditional Baijiu brewing process mainly includes koji making, fermentation, distillation, aging and other steps.

[0003] Liquor fermentation is a key step in determining liquor flavor and yield. Microorganisms (mainly yeast) decompose the sugar produced by starchy raw materials and convert them into alcohol and carbon dioxide, while releasing heat.

[0004] During the fermentation process of liquor, when the number of yeast is too large, it will accelerate the production of metabolic byproducts (such as ethanol, higher alcohols, organic acids, etc.). When the concentration of metabolic byproducts is too high, it will be toxic to the yeast, inhibit yeast activity, reduce alcohol production, and may affect the flavor and quality of the liquor. When the number of yeast is insufficient, it will significantly slow down the speed of sugar conversion to alcohol, prolong the fermentation cycle, and affect production efficiency. At the same time, it may not be able to effectively decompose all fermentable sugars, resulting in high residual sugar content, affecting the alcohol content and taste of the liquor.

[0005] Therefore, how to control the amount of yeast during the liquor fermentation process to maintain an efficient but not excessive fermentation state, thereby improving the liquor yield and quality, is an urgent problem to be solved. Summary of the invention

[0006] The purpose of the present invention is to provide a process optimization method and system based on carbon emissions from liquor brewing plants. By precisely controlling the oxygen supply, the growth and metabolism of yeast can be effectively balanced, and the risk of over-fermentation or under-fermentation can be reduced, thereby improving the overall fermentation efficiency, shortening the fermentation cycle, and increasing the output of liquor. At the same time, the number of yeast can be reasonably controlled, which helps to reduce the generation of undesirable metabolic byproducts such as higher alcohols and organic acids.

[0007] In order to solve the above technical problems, the present invention adopts the following technical solutions:

[0008] In the first aspect, a process optimization method based on carbon emissions from a liquor brewing plant is provided, comprising the following operations:

[0009] S1. Calculate the target value of the required yeast quantity based on the quality of the raw materials, the required fermentation efficiency and the yeast growth kinetic parameters;

[0010] S2. Collect the mass of carbon dioxide in the fermentation device during the fermentation process;

[0011] S3. Calculate the current value of the number of yeasts in the fermentation device by combining the carbon dioxide mass and the yeast metabolic intensity;

[0012] S4. Determine whether the current value matches the target value. If so, jump to S5; otherwise, jump to S6;

[0013] S5. Lowering the quality of oxygen in the fermentation device so that the actual value of the quality of oxygen in the fermentation device is not greater than the preset value of the quality of oxygen;

[0014] S6. Establish a mass change curve of the mass of carbon dioxide in the fermentation device over time during the fermentation process, and jump to S7;

[0015] S7. Based on the mass change curve, calculate the first mass change slope of the last time period and the second mass change slope of the previous time period, and determine the magnitude of the first mass change slope and the second mass change slope; if the first mass change slope is less than the second mass change slope, increase the mass of oxygen in the fermentation device and jump to S2; otherwise, jump to S2.

[0016] A further technical solution is: step S1 comprises:

[0017] Obtain the content of fermentable sugars in the raw materials through chemical analysis methods;

[0018] Calculate the mass of fermentable sugars based on the mass of the raw materials and the content of fermentable sugars;

[0019] Calculate the fermentable sugar mass required for the target alcohol content based on the required fermentation efficiency and alcohol content conversion relationship;

[0020] Based on the yeast growth kinetic parameters, the number of yeasts required to consume a unit mass of fermentable sugar in the fermentation device is calculated;

[0021] Based on the desired fermentable sugar mass and the desired yeast number, a target value for the required yeast quantity is calculated.

[0022] A further technical solution is: step S3 comprises:

[0023] Obtain the mass of carbon dioxide in the fermentation device during the fermentation process at the current time node, and the mass of carbon dioxide in the fermentation device during the fermentation process at the previous time node;

[0024] Based on the mass of carbon dioxide in the fermentation device during the fermentation process at the current time node and the mass of carbon dioxide in the fermentation device during the fermentation process at the previous time node, calculate the mass increment of carbon dioxide at the current time node relative to the previous time node;

[0025] The current value of the yeast quantity in the fermentation device is calculated based on the mass increment of carbon dioxide and the yeast metabolic intensity.

[0026] A further technical solution is: the current value of the number of yeasts in the fermentation device is calculated in the following way:

[0027]

[0028] in, is the current value of the yeast quantity in the fermentation unit; is the compensation coefficient; is the mass increment of carbon dioxide; is the yeast metabolic intensity; It is the time interval between the current time node and the previous time node.

[0029] A further technical solution is: in step S7, the calculation process of the first mass change slope and the second mass change slope includes:

[0030] Get the time interval between the current time node and the first time node;

[0031] Divide the time interval into N time periods;

[0032] Obtaining a first increment of the mass of carbon dioxide in the Nth time period and a second increment of the mass of carbon dioxide in the N-1th time period;

[0033] Based on the first increment and the interval duration of the time period, and the second increment and the interval duration of the time period, a first mass change slope and a second mass change slope are calculated respectively.

[0034] In the second aspect, a process optimization system based on carbon emissions of liquor brewing plants is provided, comprising:

[0035] The first calculation module is used to calculate the target value of the required yeast quantity by combining the quality of the raw materials, the required fermentation efficiency and the yeast growth kinetic parameters;

[0036] A collection module, used to collect the mass of carbon dioxide in the fermentation device during the fermentation process;

[0037] The second calculation module is used to calculate the current value of the number of yeasts in the fermentation device by combining the carbon dioxide mass and the yeast metabolic intensity;

[0038] The first judgment module is used to judge whether the current value matches the target value. If so, jump to S5; otherwise, jump to S6;

[0039] A first execution module is used to adjust the quality of oxygen in the fermentation device downward when the current value matches the target value, so that the actual value of the oxygen quality in the fermentation device is not greater than the preset value of the oxygen quality;

[0040] A second execution module is used to establish a mass change curve of the mass of carbon dioxide in the fermentation device over time during the fermentation process when the current value does not match the target value;

[0041] A third calculation module, used for calculating a first mass change slope of a last time period and a second mass change slope of a previous time period based on the mass change curve;

[0042] A second judgment module is used to judge the magnitude of the first mass change slope and the second mass change slope;

[0043] The third execution module is used to increase the mass of oxygen in the fermentation device when the first mass change slope is smaller than the second mass change slope.

[0044] A further technical solution is: the first calculation module includes a first acquisition unit, a first calculation unit, a second calculation unit, a third calculation unit and a fourth calculation unit;

[0045] The first acquisition unit is used to obtain the content of fermentable sugars in the raw material by chemical analysis method;

[0046] The first calculation unit is used to calculate the mass of fermentable sugar based on the mass of the raw material and the content of fermentable sugar;

[0047] The second calculation unit is used to calculate the fermentable sugar mass required for the target alcohol content according to the required fermentation efficiency and alcohol content conversion relationship;

[0048] The third calculation unit is used to calculate the number of yeasts required to consume a unit mass of fermentable sugars in the fermentation device based on the yeast growth kinetic parameters;

[0049] The fourth calculation unit is used to calculate a target value of the required number of yeasts based on the required fermentable sugar mass and the required number of yeasts.

[0050] A further technical solution is: the second calculation module includes a second acquisition unit, a fifth calculation unit and a sixth calculation unit;

[0051] The second acquisition unit is used to respectively acquire the mass of carbon dioxide in the fermentation device during the fermentation process at the current time node and the mass of carbon dioxide in the fermentation device during the fermentation process at the previous time node;

[0052] The fifth calculation unit is used to calculate the mass increment of carbon dioxide at the current time node relative to the previous time node based on the mass of carbon dioxide in the fermentation device during the fermentation process at the current time node and the mass of carbon dioxide in the fermentation device during the fermentation process at the previous time node;

[0053] The sixth calculation unit is used to calculate the current value of the yeast quantity in the fermentation device according to the mass increment of carbon dioxide and the yeast metabolic intensity.

[0054] A further technical solution is: the third calculation module includes a third acquisition unit, a separation unit, a fourth acquisition unit and a seventh calculation unit;

[0055] The third acquisition unit is used to acquire the time interval between the current time node and the first time node; the separation unit is used to divide the time interval into N time periods;

[0056] The fourth acquisition unit is used to acquire a first increment of the mass of carbon dioxide in the Nth time period and a second increment of the mass of carbon dioxide in the N-1th time period;

[0057] The seventh calculation unit is used to calculate the first mass change slope and the second mass change slope respectively based on the first increment and the interval length of the time period, and the second increment and the interval length of the time period.

[0058] Compared with the prior art, the present invention has the following beneficial effects:

[0059] By precisely controlling the oxygen supply, the growth and metabolism of yeast can be effectively balanced, reducing the risk of over-fermentation or under-fermentation, thereby improving the overall fermentation efficiency, shortening the fermentation cycle, and increasing the output of liquor. At the same time, the number of yeast can be reasonably controlled, which helps to reduce the generation of undesirable metabolic byproducts such as higher alcohols and organic acids. BRIEF DESCRIPTION OF THE DRAWINGS

[0060] Figure 1 This is a schematic flow chart of a process optimization method based on carbon emissions from a liquor brewing factory in this embodiment 1;

[0061] Figure 2 This is an electrical block diagram of a process optimization system based on carbon emissions from a liquor brewing factory in this embodiment 2. DETAILED DESCRIPTION

[0063] The present invention will be further described below in conjunction with the accompanying drawings. DETAILED DESCRIPTION

[0064] Example 1

[0065] This embodiment provides a process optimization method based on carbon emissions from liquor brewing plants. Figure 1 As shown, the following operations are included:

[0066] S1. Calculate the target value of the required yeast quantity based on the quality of the raw materials, the required fermentation efficiency and the yeast growth kinetic parameters;

[0067] S2. Collect the mass of carbon dioxide in the fermentation device during the fermentation process;

[0068] S3. Calculate the current value of the number of yeasts in the fermentation device by combining the carbon dioxide mass and the yeast metabolic intensity;

[0069] S4. Determine whether the current value matches the target value. If so, jump to S5; otherwise, jump to S6;

[0070] S5. Lowering the quality of oxygen in the fermentation device so that the actual value of the quality of oxygen in the fermentation device is not greater than the preset value of the quality of oxygen;

[0071] S6. Establish a mass change curve of the mass of carbon dioxide in the fermentation device over time during the fermentation process, and jump to S7;

[0072] S7. Based on the mass change curve, calculate the first mass change slope of the last time period and the second mass change slope of the previous time period, and determine the magnitude of the first mass change slope and the second mass change slope; if the first mass change slope is less than the second mass change slope, increase the mass of oxygen in the fermentation device and jump to S2; otherwise, jump to S2.

[0073] During the implementation process, the effects of nutrients such as nitrogen sources and minerals, as well as the growth space, pH value, temperature, etc. in the fermentation device on yeast growth are not considered. Only the effects of sugar and oxygen quality on yeast growth are considered. The preset value of oxygen quality is set according to the oxygen quality required for the anaerobic environment during yeast fermentation. Fermentation efficiency refers to the ratio of raw material sugar converted into alcohol. The conversion relationship of alcohol content is that 1 gram of sugar produces approximately 0.56 grams of alcohol. Yeast metabolic intensity refers to the amount of carbon dioxide produced by a unit of yeast per unit time. Yeast growth kinetic parameters include maximum growth rate, saturation density, substrate consumption rate, etc.

[0074] When the first slope is less than the second slope, it means that the fermentation speed has a tendency to slow down recently, which may be due to insufficient oxygen supply, resulting in limited yeast activity. At this time, the quality of oxygen in the fermentation device should be appropriately increased to stimulate yeast activity and improve fermentation efficiency.

[0075] This embodiment can effectively balance the growth and metabolism of yeast by precisely controlling the oxygen supply, reduce the risk of over-fermentation or under-fermentation, thereby improving the overall fermentation efficiency, shortening the fermentation cycle, and increasing the output of liquor. At the same time, the number of yeast can be reasonably controlled, which helps to reduce the generation of undesirable metabolic byproducts such as higher alcohols and organic acids.

[0076] In this embodiment, step S1 includes:

[0077] The content of fermentable sugars in the raw materials is obtained through chemical analysis methods; the mass of fermentable sugars is calculated based on the mass of the raw materials and the content of fermentable sugars; the mass of fermentable sugars required for the target alcohol content is calculated based on the conversion relationship between the required fermentation efficiency and alcohol content; the required number of yeasts to consume unit mass of fermentable sugars in the fermentation device is calculated based on the yeast growth kinetic parameters; the target value of the required number of yeasts is calculated based on the required mass of fermentable sugars and the required number of yeasts.

[0078] Through precise chemical analysis and theoretical calculations, the precise amount of yeast in the fermentation process can be preset, which helps to avoid excessive or insufficient yeast addition and improve the control accuracy of the fermentation process.

[0079] In this embodiment, step S3 includes: obtaining the mass of carbon dioxide in the fermentation device during the fermentation process at the current time node, and the mass of carbon dioxide in the fermentation device during the fermentation process at the previous time node; based on the mass of carbon dioxide in the fermentation device during the fermentation process at the current time node, and the mass of carbon dioxide in the fermentation device during the fermentation process at the previous time node, calculating the mass increment of carbon dioxide at the current time node relative to the previous time node; calculating the current value of the number of yeasts in the fermentation device according to the mass increment of carbon dioxide and the yeast metabolic intensity.

[0080] By estimating the number of yeast in real time, the oxygen quality can be adjusted to maintain an optimal fermentation environment, thereby improving fermentation efficiency and product quality.

[0081] In this embodiment, the current value of the number of yeasts in the fermentation device is calculated as follows:

[0082]

[0083] in, is the current value of the yeast quantity in the fermentation unit; is the compensation coefficient; is the mass increment of carbon dioxide; is the yeast metabolic intensity; It is the time interval between the current time node and the previous time node.

[0084] In this embodiment, in step S7, the calculation process of the first mass change slope and the second mass change slope includes: obtaining the time interval between the current time node and the first time node; dividing the time interval into N time periods; obtaining the first increment of the carbon dioxide mass in the Nth time period and the second increment of the carbon dioxide mass in the N-1th time period; and calculating the first mass change slope and the second mass change slope based on the interval length between the first increment and the time period and the interval length between the second increment and the time period.

[0085] On the one hand, by subdividing the time period, more detailed fermentation dynamic information can be obtained, and subtle changes in the fermentation rate can be captured in time, improving the sensitivity and accuracy of monitoring. On the other hand, based on the comparison of the slope of quality change, the trend of slowing or over-rapid fermentation rate can be discovered earlier, so that measures can be taken quickly to adjust the fermentation conditions, such as adjusting the oxygen supply, to avoid quality problems or low production efficiency caused by improper fermentation rate.

[0086] Example 2

[0087] This implementation provides a process optimization system based on carbon emissions from liquor brewing plants, such as Figure 2 As shown, the system is used to implement the process optimization method based on carbon emissions of a liquor brewing factory in Example 1, including: a first calculation module, a collection module, a second calculation module, a first judgment module, a first execution module, a second execution module, a third calculation module, a second judgment module and a third execution module.

[0088] Among them, the first calculation module is used to calculate the target value of the required yeast quantity in combination with the quality of the raw materials, the required fermentation efficiency and the yeast growth kinetic parameters; the collection module is used to collect the carbon dioxide mass in the fermentation device during the fermentation process; the second calculation module is used to calculate the current value of the yeast quantity in the fermentation device in combination with the carbon dioxide mass and the yeast metabolic intensity; the first judgment module is used to judge whether the current value matches the target value, if so, jump to S5; otherwise, jump to S6; the first execution module is used to lower the oxygen mass in the fermentation device when the current value matches the target value, so that the actual value of the oxygen mass in the fermentation device is not greater than the preset value of the oxygen mass; the second execution module is used to establish a mass change curve of the carbon dioxide mass in the fermentation device over time during the fermentation process when the current value does not match the target value; the third calculation module is used to calculate the first mass change slope of the last time period and the second mass change slope of the previous time period based on the mass change curve; the second judgment module is used to judge the size of the first mass change slope and the second mass change slope; the third execution module is used to increase the oxygen mass in the fermentation device when the first mass change slope is less than the second mass change slope.

[0089] Working principle: By precisely controlling the oxygen supply, the growth and metabolism of yeast can be effectively balanced to avoid over-fermentation or under-fermentation, thereby improving the overall fermentation efficiency, shortening the fermentation cycle, and increasing the output of liquor. At the same time, the number of yeast can be reasonably controlled, which helps to reduce the generation of undesirable metabolic byproducts, such as higher alcohols and organic acids, the concentration of which directly affects the flavor and taste of liquor.

[0090] In this embodiment, the first calculation module includes a first acquisition unit, a first calculation unit, a second calculation unit, a third calculation unit and a fourth calculation unit.

[0091] Among them, the first acquisition unit is used to obtain the content of fermentable sugars in the raw material by chemical analysis method; the first calculation unit is used to calculate the mass of fermentable sugars based on the mass of the raw material and the content of fermentable sugars; the second calculation unit is used to calculate the mass of fermentable sugars required for the target alcohol content according to the conversion relationship between the required fermentation efficiency and the alcohol content; the third calculation unit is used to calculate the required number of yeasts for consuming unit mass of fermentable sugars in the fermentation device based on the yeast growth kinetic parameters; the fourth calculation unit is used to calculate the target value of the required number of yeasts based on the required mass of fermentable sugars and the required number of yeasts.

[0092] In this embodiment, the second calculation module includes a second obtaining unit, a fifth calculation unit and a sixth calculation unit.

[0093] Among them, the second acquisition unit is used to respectively acquire the mass of carbon dioxide in the fermentation device during the fermentation process at the current time node, and the mass of carbon dioxide in the fermentation device during the fermentation process at the previous time node; the fifth calculation unit is used to calculate the carbon dioxide mass increment at the current time node relative to the previous time node based on the carbon dioxide mass in the fermentation device during the fermentation process at the current time node, and the carbon dioxide mass in the fermentation device during the fermentation process at the previous time node; the sixth calculation unit is used to calculate the current value of the number of yeasts in the fermentation device according to the carbon dioxide mass increment and the yeast metabolic intensity.

[0094] In this embodiment, the third calculation module includes a third acquisition unit, a separation unit, a fourth acquisition unit and a seventh calculation unit.

[0095] Among them, the third acquisition unit is used to obtain the time interval between the current time node and the first time node; the separation unit is used to divide the time interval into N time periods; the fourth acquisition unit is used to obtain the first increment of the carbon dioxide mass in the Nth time period and the second increment of the carbon dioxide mass in the N-1th time period; the seventh calculation unit is used to calculate the first mass change slope and the second mass change slope based on the first increment and the interval length of the time period, and the second increment and the interval length of the time period.

[0096] When referred to in this specification, "one embodiment", "another embodiment", "an embodiment", etc., it means that the specific features, structures or characteristics described in conjunction with the embodiment are included in at least one embodiment generally described in this application. The same expression appearing in multiple places in the specification does not necessarily refer to the same embodiment. Further, when a specific feature, structure or characteristic is described in conjunction with any embodiment, it is claimed that the realization of such feature, structure or characteristic in conjunction with other embodiments also falls within the scope of the present invention.

[0097] Although the present invention is described herein with reference to a number of illustrative embodiments of the present invention, it will be appreciated that those skilled in the art may devise many other modifications and implementations that fall within the scope and spirit of the principles disclosed herein. More specifically, within the scope of the present disclosure, drawings, and claims, a variety of variations and improvements may be made to the components and / or layout of the subject combination layout. In addition to variations and improvements made to the components and / or layout, other uses will also be apparent to those skilled in the art.

Claims

1. A process optimization method based on carbon emissions from liquor brewing plants, characterized in that: The following operations are included: S1. Calculate the target value of the required yeast quantity based on the quality of the raw materials, the required fermentation efficiency and the yeast growth kinetic parameters; S2. Collect the mass of carbon dioxide in the fermentation device during the fermentation process; S3. Calculate the current value of the number of yeasts in the fermentation device by combining the carbon dioxide mass and the yeast metabolic intensity; S4. Determine whether the current value matches the target value. If so, jump to S5; otherwise, jump to S6; S5. Lowering the quality of oxygen in the fermentation device so that the actual value of the quality of oxygen in the fermentation device is not greater than the preset value of the quality of oxygen; S6. Establish a mass change curve of the mass of carbon dioxide in the fermentation device over time during the fermentation process, and jump to S7; S7. Based on the mass change curve, calculate the first mass change slope of the last time period and the second mass change slope of the previous time period, and determine the magnitude of the first mass change slope and the second mass change slope; if the first mass change slope is less than the second mass change slope, increase the mass of oxygen in the fermentation device and jump to S2; otherwise, jump to S2.

2. The process optimization method based on carbon emissions from liquor brewing plants according to claim 1 is characterized in that: Step S1 includes: Obtain the content of fermentable sugars in the raw materials through chemical analysis methods; Calculate the mass of fermentable sugars based on the mass of the raw materials and the content of fermentable sugars; Calculate the fermentable sugar mass required for the target alcohol content based on the required fermentation efficiency and alcohol content conversion relationship; Based on the yeast growth kinetic parameters, the number of yeasts required to consume a unit mass of fermentable sugar in the fermentation device is calculated; Based on the desired fermentable sugar mass and the desired yeast number, a target value for the required yeast quantity is calculated.

3. The process optimization method based on carbon emissions from liquor brewing plants according to claim 2 is characterized in that: Step S3 includes: Obtain the mass of carbon dioxide in the fermentation device during the fermentation process at the current time node, and the mass of carbon dioxide in the fermentation device during the fermentation process at the previous time node; Based on the mass of carbon dioxide in the fermentation device during the fermentation process at the current time node and the mass of carbon dioxide in the fermentation device during the fermentation process at the previous time node, calculate the mass increment of carbon dioxide at the current time node relative to the previous time node; The current value of the yeast quantity in the fermentation device is calculated based on the mass increment of carbon dioxide and the yeast metabolic intensity.

4. The process optimization method based on carbon emissions from liquor brewing plants according to claim 3 is characterized in that: The current value of the number of yeast in the fermentation device is calculated as follows: ； in, is the current value of the yeast quantity in the fermentation unit; is the compensation coefficient; is the mass increment of carbon dioxide; is the yeast metabolic intensity; It is the time interval between the current time node and the previous time node.

5. The process optimization method based on carbon emissions from liquor brewing plants according to claim 3 is characterized in that: In step S7, the calculation process of the first mass change slope and the second mass change slope includes: Get the time interval between the current time node and the first time node; Divide the time interval into N time periods; Obtaining a first increment of the mass of carbon dioxide in the Nth time period and a second increment of the mass of carbon dioxide in the N-1th time period; Based on the first increment and the interval duration of the time period, and the second increment and the interval duration of the time period, a first mass change slope and a second mass change slope are calculated respectively.

6. A process optimization system based on carbon emissions from liquor brewing factories, characterized in that: include: The first calculation module is used to calculate the target value of the required yeast quantity by combining the quality of the raw materials, the required fermentation efficiency and the yeast growth kinetic parameters; A collection module, used to collect the mass of carbon dioxide in the fermentation device during the fermentation process; The second calculation module is used to calculate the current value of the number of yeasts in the fermentation device by combining the carbon dioxide mass and the yeast metabolic intensity; The first judgment module is used to judge whether the current value matches the target value, and if so, jump to S5; Otherwise, jump to S6; A first execution module is used to adjust the quality of oxygen in the fermentation device downward when the current value matches the target value, so that the actual value of the oxygen quality in the fermentation device is not greater than the preset value of the oxygen quality; The second execution module is used to establish a mass change curve of the mass of carbon dioxide in the fermentation device changing with time during the fermentation process when the current value does not match the target value; A third calculation module, used for calculating a first mass change slope of a last time period and a second mass change slope of a previous time period based on the mass change curve; A second judgment module is used to judge the magnitude of the first mass change slope and the second mass change slope; The third execution module is used to increase the mass of oxygen in the fermentation device when the first mass change slope is smaller than the second mass change slope.

7. The process optimization system based on carbon emissions from liquor brewing plants according to claim 6 is characterized in that: The first calculation module includes a first acquisition unit, a first calculation unit, a second calculation unit, a third calculation unit and a fourth calculation unit; The first acquisition unit is used to obtain the content of fermentable sugars in the raw material by chemical analysis method; The first calculation unit is used to calculate the mass of fermentable sugar based on the mass of the raw material and the content of fermentable sugar; The second calculation unit is used to calculate the fermentable sugar mass required for the target alcohol content according to the required fermentation efficiency and alcohol content conversion relationship; The third calculation unit is used to calculate the number of yeasts required to consume a unit mass of fermentable sugars in the fermentation device based on the yeast growth kinetic parameters; The fourth calculation unit is used to calculate a target value of the required number of yeasts based on the required fermentable sugar mass and the required number of yeasts.

8. The process optimization system based on carbon emissions from liquor brewing plants according to claim 6 is characterized by: The second calculation module includes a second acquisition unit, a fifth calculation unit and a sixth calculation unit; The second acquisition unit is used to respectively acquire the mass of carbon dioxide in the fermentation device during the fermentation process at the current time node and the mass of carbon dioxide in the fermentation device during the fermentation process at the previous time node; The fifth calculation unit is used to calculate the mass increment of carbon dioxide at the current time node relative to the previous time node based on the mass of carbon dioxide in the fermentation device during the fermentation process at the current time node and the mass of carbon dioxide in the fermentation device during the fermentation process at the previous time node; The sixth calculation unit is used to calculate the current value of the yeast quantity in the fermentation device according to the mass increment of carbon dioxide and the yeast metabolic intensity.

9. The process optimization system based on carbon emissions from liquor brewing plants according to claim 6 is characterized in that: The third calculation module includes a third acquisition unit, a separation unit, a fourth acquisition unit and a seventh calculation unit; The third acquisition unit is used to acquire the time interval between the current time node and the first time node; The separation unit is used to divide the time interval into N time periods; The fourth acquisition unit is used to acquire a first increment of the mass of carbon dioxide in the Nth time period and a second increment of the mass of carbon dioxide in the N-1th time period; The seventh calculation unit is used to calculate the first mass change slope and the second mass change slope respectively based on the first increment and the interval length of the time period, and the second increment and the interval length of the time period.

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