Fermentation equipment and fermentation control method of high-flavone berry tea wine

Abstract

The invention relates to the technical field of raspberry tea wine fermentation control, in particular to fermentation equipment and a fermentation control method for high-flavone raspberry tea wine.The method comprises the steps that a raspberry tea storage rack is equally divided into a preset number of sections, and the temperature at the boundary point of each section of the raspberry tea storage rack in the raspberry tea fermentation process is collected in real time; the oxygen content and the carbon dioxide content of the central position of each section of the berry tea storage rack are measured; obtaining the temperature difference intensity of each section of the berry tea storage rack at each moment; calculating the temperature deviation weight of each section of the raspberry tea storage rack at each moment; obtaining the temperature disorder intensity of each section of the berry tea storage rack at each moment; constructing a fermentation growth significant value of each section of the berry tea shelf at each moment; obtaining the fermentation balance confidence coefficient of each time of each section of the berry tea storage rack; acquiring an oxygen compensation coefficient at each moment; and determining an oxygen content adjustment value at the current moment, and controlling the oxygen content in the strawberry tea fermentation process. Therefore, the accuracy of oxygen content control in the strawberry tea fermentation process is improved.

Description

Technical Field

[0001] The present application relates to the technical field of berry tea wine fermentation control, and in particular to a fermentation device and a fermentation control method for high-flavonoid berry tea wine. Background Art

[0002] Berry tea wine, also known as rattan tea wine, uses berry tea as the main raw material. It not only has the characteristics of wine, but also maintains the original aroma and color of tea. Among them, berry tea, as a kind of tender shoots of the branches and leaves of the Agave serpentina plant, is rich in flavonoids, polysaccharides, polyphenols, amino acids and other substances. And berry tea is also known as the "king of flavonoids". Flavonoid compounds have health benefits, can promote blood circulation, regulate the body and enhance immunity.

[0003] Fermentation is a key step in the production of berry tea wine. Fermenting berry tea can increase the content of dihydromyricetin in berry tea while retaining the nutrients and unique taste of the plant itself. The fermentation time of berry tea is usually relatively long. During the fermentation process of berry tea, Daqu is inoculated, and a variety of acids and alcohols can be generated during the fermentation process, which effectively improves the taste of berry tea wine, increases the flavor, and increases the content of beneficial substances in berry tea wine.

[0004] The invention patent with publication number CN114631578A discloses a black tea fermentation room with integrated temperature, humidity and oxygen compensation. The switch and system control panel are controlled according to the oxygen amount, and oxygen compensation is performed according to the set time to ensure that the quality of the black tea fermentation process will not be affected by lack of oxygen. However, during the berry tea fermentation process, the number of microorganisms increases, and the demand for oxygen in different fermentation states is different. The preset conditions of industrial control are difficult to meet the complex and diverse fermentation scenarios. There is insufficient or excessive oxygen supply, resulting in insufficient or excessive fermentation, causing the taste of berry tea wine to decrease and the beneficial substances to decrease. Summary of the invention

[0005] In order to solve the above technical problems, the purpose of this application is to provide a fermentation device and a fermentation control method for high-flavonoid berry tea wine. The technical solutions adopted are as follows:

[0006] In a first aspect, the present application provides a method for controlling the fermentation of high-flavonoid berry tea wine, the method comprising the following steps:

[0007] The berry tea rack is divided into a preset number of sections, and the temperature at the boundary point of each section of the berry tea rack, as well as the oxygen content and carbon dioxide content at the center of each section of the berry tea rack are collected in real time during the berry tea fermentation process;

[0008] Based on the temperature difference at the boundary points at both ends of each section of the berry tea rack at each moment and its adjacent moments, the temperature difference sequence of each section of the berry tea rack at each moment is determined, and the size relationship of the elements in the temperature difference sequence is used to obtain the temperature difference intensity of each section of the berry tea rack at each moment;

[0009] Performing curve fitting on the temperature difference sequence, analyzing the positive and negative differences between adjacent elements in the temperature difference sequence, and the difference between the fitting value and the actual value of each element in the temperature difference sequence, and determining the temperature deviation weight of each section of the berry tea rack at each moment;

[0010] Combining the temperature difference intensity with the temperature deviation weight, the temperature disturbance intensity of each section of the berry tea rack at each moment is obtained; the average oxygen content and the average carbon dioxide content of all sections of the berry tea rack at each moment are obtained, and the difference in the trend change of the average oxygen content and the average carbon dioxide content at each moment and its adjacent moments is analyzed, and combined with the temperature disturbance intensity, the fermentation growth significance value of each section of the berry tea rack at each moment is obtained;

[0011] The distribution characteristics of the oxygen content at each time in each section of the berry tea rack and its adjacent time, as well as the distribution characteristics of the carbon dioxide content, are analyzed, and combined with the temperature turbulence intensity, the fermentation balance confidence at each time in each section of the berry tea rack is obtained; the fermentation balance confidence of all sections of the berry tea rack at each time is combined with the fermentation growth significance value to obtain the oxygen compensation coefficient at each time;

[0012] Based on the oxygen content at the current moment and the oxygen compensation coefficient, the oxygen content adjustment value at the current moment is determined to control the oxygen content during the berry tea fermentation process.

[0013] In one embodiment, the determination of the temperature difference intensity includes: performing threshold segmentation on the absolute values ​​of all elements in the temperature difference sequence, and taking the accumulated sum of the absolute values ​​of all elements greater than the segmentation threshold as the temperature difference intensity.

[0014] In one embodiment, the determination of the temperature deviation weight includes:

[0015] The number of cases where the product of adjacent elements in the temperature sequence is a negative number is counted, the difference between the fitted value and the actual value of each element in the temperature sequence is recorded as the first difference, the sum of the first differences of all elements in the temperature sequence is calculated, and the temperature deviation weight is the product of the number and the sum.

[0016] In one embodiment, the temperature disturbance intensity is the product of the temperature difference intensity and the temperature deviation weight.

[0017] In one embodiment, the determination of the significant value of fermentation growth includes:

[0018] The trend test algorithm is used to obtain the trend statistics of the average oxygen content at each time and its adjacent time, and the trend statistics of the average carbon dioxide are obtained by the same method;

[0019] The difference between the trend statistic of the average carbon dioxide and the trend statistic of the average oxygen content is used as the exponent of an exponential function with a natural constant as the base, and the calculation result of the exponential function is combined with the temperature disturbance intensity to obtain the fermentation growth significance value.

[0020] In one embodiment, the fermentation growth significance value is the product of the calculation result of the exponential function and the temperature disturbance intensity.

[0021] In one embodiment, the determination of the fermentation equilibrium confidence comprises:

[0022] For each section of the berry tea rack, the mean and standard deviation of the oxygen content at each moment and its adjacent moments are calculated, and the probability that the oxygen content at each moment and its adjacent moments is in the interval [μ-σ,μ+σ] is counted as the probability of the oxygen content at each moment in each section of the berry tea rack, where μ is the mean and σ is the standard deviation;

[0023] For the carbon dioxide content, the same calculation algorithm as the probability of the oxygen content is used to obtain the probability of the carbon dioxide content in each section of the berry tea rack at each moment, and the sum of the probability of the carbon dioxide content and the probability of the oxygen content in each section of the berry tea rack at each moment is calculated;

[0024] Based on the addition result and the temperature disturbance intensity, the fermentation equilibrium confidence is obtained, and the fermentation equilibrium confidence is positively correlated with the addition result and negatively correlated with the temperature disturbance intensity.

[0025] In one embodiment, the determination of the oxygen compensation coefficient includes:

[0026] At each moment, the difference between the average value of the fermentation growth significance value of all sections of the berry tea rack and the average value of the fermentation balance confidence is calculated and recorded as the first difference, and the oxygen compensation coefficient is the normalized result of the first difference.

[0027] In one embodiment, the determination of the oxygen content adjustment value includes:

[0028] Calculate the average oxygen content of all sections of the berry tea rack at the current moment, record it as the actual oxygen content value, calculate the sum of the preset adjustment coefficient and the oxygen compensation coefficient at the current moment, and the oxygen content adjustment value is the product of the actual oxygen content value and the summation result.

[0029] In the second aspect, the embodiment of the present application also provides a fermentation device for high-flavonoid berry tea wine, which includes a fermentation device body, and the fermentation device body includes a berry tea rack 102, an oxygenation device 104 and a control device 108. The fermentation equipment also includes: temperature sensors and gas sensors arranged at various positions of the berry tea rack, and the control device 108 is connected to the temperature sensor and the gas sensor to obtain data, and controls the connection to the oxygenation device 104 to control the oxygen content during the berry tea fermentation process. The control process includes the steps of any one of the methods described above.

[0030] This application has at least the following beneficial effects:

[0031] The present application divides the berry tea rack into a preset number of segments, collects the temperature at the boundary points of each segment of the berry tea rack during the berry tea fermentation process, and the oxygen content and carbon dioxide content at the center position of each segment of the berry tea rack in real time; based on the temperature difference at the boundary points at both ends of each segment of the berry tea rack at each moment and its adjacent moments, determines the temperature difference sequence of each segment of the berry tea rack at each moment, performs threshold segmentation on the temperature difference sequence, and obtains the temperature difference intensity of each segment of the berry tea rack at each moment; the temperature difference intensity reflects the degree of temperature non-uniformity of each segment of the berry tea rack at each moment, reflects the intensity of thermal convection phenomenon in the berry tea fermentation area, and improves the accuracy of thermal convection phenomenon evaluation; curve fitting is performed on the temperature difference sequence, and the temperature difference sequence is analyzed. The positive and negative differences of adjacent elements in the temperature difference sequence, as well as the difference between the fitted value and the actual value of each element in the temperature difference sequence, determine the temperature deviation weight of each section of the berry tea rack at each moment; the temperature deviation weight reflects the degree of disorder of the heat convection direction in the insulation wall, and the temperature disorder intensity of each section of the berry tea rack at each moment is obtained by combining the temperature difference intensity and the temperature deviation weight; its beneficial effect is that when the heat convection phenomenon is significant, it avoids the problem of low accuracy of the gas sensor data in the insulation wall in representing the fermentation state of berry tea, facilitates the subsequent analysis of the fermentation state of berry tea, and improves the accuracy of the identification of the fermentation state of berry tea; obtain the average oxygen content and the average carbon dioxide content of all sections of the berry tea rack at each moment, analyze each moment and its adjacent moments The difference in trend changes of the average oxygen content and the average carbon dioxide content, combined with the temperature disturbance intensity, is used to obtain the fermentation growth significance value of each section of the berry tea rack at each moment; the fermentation growth significance value reflects the possibility that the berry tea fermentation is in the initial state, and improves the reliability of oxygen control during the berry tea fermentation process; the distribution characteristics of the oxygen content at each moment in each section of the berry tea rack and its adjacent moments, as well as the distribution characteristics of the carbon dioxide content, are analyzed, and combined with the temperature disturbance intensity, the fermentation equilibrium confidence of each section of the berry tea rack at each moment is obtained; the fermentation equilibrium confidence reflects the possibility that the berry tea fermentation is in equilibrium, and the fermentation equilibrium confidence and the fermentation growth significance value of all sections of the berry tea rack at each moment are combined to obtain Oxygen compensation coefficient at each moment; based on the oxygen content at the current moment and the oxygen compensation coefficient, the oxygen content adjustment value at the current moment is determined, the accuracy of the oxygen content control of the fermentation equipment is improved, the oxygen content in the berry tea fermentation process is controlled, and the adaptive control of the berry tea fermentation of the fermentation equipment is realized. In the stage where berry tea microorganisms need to grow and metabolize, an oxygen-rich environment is provided, the fermentation efficiency of berry tea is improved, acids and alcohols are fully generated, the taste of berry tea wine is improved, and more beneficial substances are obtained to improve the efficacy of berry tea wine; in the stage where berry tea microorganisms grow and metabolically balance, the oxygen content of the fermentation equipment is reduced, the fermentation control accuracy is improved, and when the oxygen content is too high, over-fermentation of berry tea is avoided, which greatly affects the taste of berry tea wine. BRIEF DESCRIPTION OF THE DRAWINGS

[0032] In order to more clearly illustrate the technical solutions and advantages in the embodiments of the present application or the prior art, the drawings required for use in the embodiments or the prior art descriptions are briefly introduced below. Obviously, the drawings described below are only some embodiments of the present application. For ordinary technicians in this field, other drawings can be obtained based on these drawings without creative work.

[0033] Figure 1 A schematic diagram of a fermentation device for high-flavonoid berry tea wine provided in one embodiment of the present application;

[0034] Figure 2 A flow chart of the steps of a fermentation control method for high-flavonoid berry tea wine;

[0035] Figure 3 Determine the flow chart for the oxygen content adjustment value. DETAILED DESCRIPTION

[0036] In order to further explain the technical means and effects adopted by the present application to achieve the predetermined invention purpose, the following is a detailed description of the fermentation equipment and fermentation control method of a high-flavonoid berry tea wine proposed in the present application, its specific implementation method, structure, characteristics and effects, in combination with the accompanying drawings and preferred embodiments. In the following description, different "one embodiment" or "another embodiment" does not necessarily refer to the same embodiment. In addition, specific features, structures or characteristics in one or more embodiments may be combined in any suitable form.

[0037] Unless defined otherwise, all technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art to which this application belongs.

[0038] The specific scheme of the fermentation equipment and fermentation control method of a high-flavonoid berry tea wine provided by the present application is described in detail below with reference to the accompanying drawings.

[0039] See also Figure 1 , which shows a schematic diagram of a high-flavonoid berry tea wine fermentation device provided by an embodiment of the present application, the device includes: a fermentation device body, i.e., an insulation wall 101, a berry tea rack 102, a humidifying device 103, an oxygenating device 104, an air compressor 105, a heating device 106, a dehumidifying device 107, the fermentation device also includes a control device 108, and temperature sensors and gas sensors installed at various preset positions of the berry tea rack 102.

[0040] The control device 108 is connected to a temperature sensor and a gas sensor to obtain data, and is connected to an oxygenating device 104 to control the oxygen content during the fermentation of the berry tea. The humidifying device 103 is arranged outside the insulation wall 101, and is used to transport atomized liquid to the inside of the insulation wall to control the fermentation humidity, and the output end of the humidifying device is connected to the air compressor through a pipeline. The humidifying device can specifically adopt a compressed atomizing device.

[0041] The oxygenation device is arranged outside the insulation wall 101, and its function is to regulate the oxygen content inside the insulation wall to provide oxygen support for the fermentation of berry tea. The output end of the oxygenation device is connected to the air compressor through a pipeline, and the oxygenation device and the control device 108 are connected through a data transmission line. The data transmission line in this embodiment adopts an RS-232 connection line. In other embodiments, an HDMI connection line can also be used. This embodiment is not limited here. The oxygen content inside the insulation wall is adjusted by the control device to actively promote the fermentation of berry tea.

[0042] The air compressor 105 is arranged inside the insulation wall 101 and serves as an airflow acceleration component to improve the humidification performance of the humidification device and enhance the oxygen support of the oxygenation device for berry tea fermentation. The air compressor can also provide heat when running to improve the heat conversion rate of the fermentation equipment.

[0043] The dehumidification device 107 and the heating device 106 are both arranged inside the insulation wall 101. The dehumidification device processes the air inside the insulation wall by condensation and discharges the generated condensed water to the outside, which has a dehumidification effect. The heating device is installed inside the insulation wall and controls the fermentation temperature by electric heating.

[0044] This embodiment uses high-quality sorghum to carry out cleaning, soaking, steaming, cooling, re-steaming, adding koji and sealed fermentation processes in sequence, wherein the cleaning, soaking, steaming, cooling, re-steaming, adding koji and sealed fermentation processes of sorghum are all existing known technologies. Fresh buds and branches of berry tea are selected as raw materials, and the water is removed by a drum-type green-fixing machine. The green-fixing is 40% dry and then put into a rolling machine to make the tea soft, which helps to release the tea juice. First, a sucrose solution is prepared with sterile water, and the sugar content is 4%. Then, Daqu is added to the sucrose solution to activate Daqu. The inoculation amount of Daqu is 3%, and then the sucrose solution added with Daqu is filtered and mixed evenly with the berry tea after rolling. Then the berry tea is placed on the berry tea rack of the fermentation equipment for fermentation, and the fermentation humidity is 40%, and the fermentation temperature is controlled at 35°C. Finally, the fermented sorghum and berry tea are mixed, distilled and made into wine, and dihydromyricetin and flavonoids are extracted. While not destroying the body of the wine, the taste of the liquor can be improved to obtain high flavonoid berry tea wine. The high-flavonoid berry tea wine obtained in the present application contains rich flavonoids, amino acids and various trace elements that are beneficial to the human body, and has the effects of beautifying, nourishing the skin, nourishing the liver and protecting the liver.

[0045] It should be noted that, in another embodiment, the tea is withered to 60% dry before being put into the rolling machine, the inoculation amount of the Daqu is 4%, the sugar content is 6%, the fermentation humidity is 60%, and the fermentation temperature is controlled at 45°C.

[0046] In order to solve the problem that the number of microorganisms grows during the fermentation of berry tea, the oxygen demand for different fermentation states is different, and the industrial control preset conditions are difficult to meet the complex and diverse fermentation scenarios. There is insufficient or excessive oxygen supply, resulting in insufficient or excessive fermentation, causing the taste of berry tea wine to decrease and the beneficial substances to decrease. Based on the same inventive concept as the above-mentioned device, this application also provides a fermentation control method for high-flavonoid berry tea wine, and its step flow chart can be found in Figure 2 , the method comprising:

[0047] S1, divide the berry tea rack into a preset number of sections, and collect the temperature at the boundary point of each section of the berry tea rack during the berry tea fermentation process, as well as the oxygen content and carbon dioxide content at the center position of each section of the berry tea rack in real time.

[0048] In this embodiment, the berry tea rack in the insulation wall is divided into N sections according to length. During the fermentation process of berry tea, berry tea is evenly placed on the berry tea rack, and the berry tea in each section of the berry tea rack is used as a berry tea fermentation area. Temperature sensors are installed at the boundary points at both ends of each section of the berry tea rack to collect temperature data during the fermentation process of the berry tea. Gas sensors are installed at the center of each section of the berry tea rack to collect oxygen content and carbon dioxide content during the fermentation process of the berry tea. Among them, the temperature sensor and the gas sensor perform synchronous and frequency collection. In this embodiment, the collection time interval is 5s, N=5, and the implementer can set it according to the actual situation. This embodiment does not limit it here.

[0049] Since the temperature data, oxygen content data and carbon dioxide content data may have missing values ​​due to the accuracy of the sensor during the collection process, this embodiment uses the Lagrange interpolation method to fill the missing values ​​of the collected temperature data, oxygen content data and carbon dioxide content data, respectively. The Lagrange interpolation method is an existing well-known technology, and the implementer can choose other existing feasible missing value filling algorithms at will, and this embodiment does not limit it here.

[0050] S2, based on the temperature difference at the boundary points at both ends of each section of the berry tea rack at each moment and its adjacent moments, determine the temperature difference sequence of each section of the berry tea rack at each moment, and use the size relationship of the elements in the temperature difference sequence to obtain the temperature difference intensity of each section of the berry tea rack at each moment.

[0051] Inside the insulation wall, berry tea is placed on each section of the berry tea rack, and each gas sensor can obtain the fermentation status data of each berry tea fermentation area. However, when there is a temperature difference inside the insulation wall, thermal convection is very likely to occur, causing gas mixing, and it is difficult for the gas sensor to accurately reflect the fermentation status of the berry tea fermentation area. This embodiment targets each berry tea fermentation area, obtains the temperature data collected by the temperature sensors at both ends of the berry tea fermentation area, calculates the difference in temperature data collected by the temperature sensors at both ends of the berry tea fermentation area at each moment, and records it as the temperature difference. For each berry tea fermentation area, the temperature difference at each moment and all moments within 5 minutes before it is arranged in ascending order of time to form a temperature difference sequence at each moment in each berry tea fermentation area.

[0052] It should be noted that the difference indicates the degree of difference between two variables, and can be calculated specifically by difference, absolute value of difference, square of difference, ratio, etc. The temperature difference described in this embodiment is calculated as the difference in temperature data collected by temperature sensors at both ends of the berry tea fermentation area at each moment; the length of the temperature difference sequence can be set by the implementer according to actual conditions, and this embodiment does not impose any restrictions on this. In this embodiment, all moments within 5 minutes before each moment are recorded as adjacent moments of each moment.

[0053] Due to the large internal space capacity of the insulation wall, the thermal convection phenomenon generated by a slight temperature difference is not significant, and will not cause rapid mixing of the gas inside the insulation wall. Therefore, the absolute values ​​of all elements in the temperature difference sequence of each berry tea fermentation area at each moment are used as the input of the Ostu algorithm, and the segmentation threshold is output. The moment when the absolute value of the element in the temperature difference sequence is greater than the segmentation threshold is recorded as the high temperature difference moment. The cumulative sum of the absolute values ​​of all elements corresponding to the high temperature difference moments in the temperature difference sequence of each berry tea fermentation area at each moment is calculated as the temperature difference intensity of each berry tea fermentation area at each moment, that is, the temperature difference intensity of each section of the berry tea rack at each moment, which is used to evaluate the intensity of thermal convection phenomenon in the berry tea fermentation area.

[0054] S3, performing curve fitting on the temperature difference sequence, analyzing the positive and negative differences between adjacent elements in the temperature difference sequence, and the difference between the fitting value and the actual value of each element in the temperature difference sequence, and determining the temperature deviation weight of each section of the berry tea rack at each moment.

[0055] In the insulation wall, the turbulent thermal convection phenomenon can promote the full mixing of gases, resulting in a higher degree of uniformity of the oxidation content data and carbon dioxide content data collected by the gas sensor. The oxygen content and carbon dioxide content collected by the gas sensor are difficult to characterize the actual fermentation state of the berry tea fermentation area. In all adjacent moments of each moment, the higher the degree of turbulence of thermal convection in the berry tea fermentation area, the higher the coupling and complexity of the temperature data at the boundary of the berry tea rack, the more chaotic the temperature difference, and the more severe the temperature reversal at the boundary of the berry tea rack in a short period of time, the more chaotic the thermal convection phenomenon.

[0056] Therefore, this embodiment uses the temperature difference sequence of each berry tea fermentation area at each moment as the input of the curve fitting algorithm, and outputs the fitting curve of the temperature difference sequence of each berry tea fermentation area at each moment, wherein the curve fitting algorithm adopts the least squares method, which is an existing well-known technology, and the implementer can choose other existing feasible curve fitting algorithms. Any two adjacent elements in the temperature difference sequence of each berry tea fermentation area at each moment are taken as an array, all arrays in the temperature difference sequence are obtained, the product of the two elements in each array is calculated, and the number of arrays whose product is less than 0 in all arrays of the temperature difference sequence is counted as the temperature reversal value of the temperature difference sequence of each berry tea fermentation area at each moment.

[0057] Based on the above analysis, the temperature deviation weight of each section of the berry tea rack at each moment is calculated. The specific calculation method is:

[0058] Where φ is the temperature deviation weight of each section of the berry tea rack at each moment, λ is the temperature reversal value of the temperature difference sequence of each section of the berry tea rack at each moment, G p is the difference between the pth element in the temperature difference sequence of each section of the berry tea rack at each moment and its fitted value, recorded as the first difference, and P is the number of elements in the temperature difference sequence of each section of the berry tea rack at each moment.

[0059] It should be noted that, in this embodiment, the first difference is the absolute value of the difference between each element in the temperature difference sequence of each section of the berry tea rack at each moment and its fitting value; when the temperature difference and the curve fitting value are more different, that is, The larger the value, the more complex the temperature data at the boundary of the berry tea fermentation area is affected by the thermal convection phenomenon. At the same time, when the temperature difference reverses more frequently, that is, the larger the value, the worse the consistency of the thermal convection direction generated by the temperature difference in the berry tea fermentation area is, and the higher the degree of turbulence between the thermal convection gases is. The larger the temperature deviation weight is, the higher the degree of turbulence in the thermal convection direction is.

[0060] S4, combining the temperature difference intensity and the temperature deviation weight, obtaining the temperature disturbance intensity of each section of the berry tea rack at each moment; obtaining the average oxygen content and the average carbon dioxide content of all sections of the berry tea rack at each moment, analyzing the difference in trend changes of the average oxygen content and the average carbon dioxide content at each moment and its adjacent moments, and combining the temperature disturbance intensity, obtaining the fermentation growth significance value of each section of the berry tea rack at each moment.

[0061] According to the temperature difference intensity and temperature deviation weight of the berry tea fermentation area, the temperature disturbance intensity of the berry tea fermentation area is obtained to evaluate the significance of the interference of the thermal convection phenomenon on the oxygen content data and the carbon dioxide content data in the insulation wall. Specifically, for each section of the berry tea rack at each moment, the product of the temperature difference intensity and the temperature deviation weight is calculated as the temperature disturbance intensity of each section of the berry tea rack at each moment. The temperature difference intensity is used to characterize the intensity of the thermal convection phenomenon in the berry tea fermentation area. The greater the temperature difference intensity, the more likely it is that thermal convection will occur in the berry tea fermentation area. At the same time, when the temperature deviation weight is larger, it means that the direction of thermal convection inside the insulation wall is more disordered, and the thermal convection phenomenon has a stronger mixing effect on the gas. Then, the thermal convection phenomenon interferes more significantly with the oxygen content data and the carbon dioxide content data in the insulation wall, and the greater the temperature disturbance intensity.

[0062] Daqu is a common saccharifying and fermenting agent. In the process of berry tea wine production, berry tea is fermented by inoculating Daqu. The fermentation metabolites can produce flavor substances and generate a variety of acids, alcohols and other beneficial substances, which play an important role in the formation of the taste and beneficial substances of berry tea wine. In the initial fermentation state of berry tea, the inoculated Daqu microorganisms continue to grow, and a large amount of oxygen is consumed to maintain the supply of metabolism, and a large amount of metabolites of carbon dioxide are produced, resulting in a decrease in the average oxygen content inside the insulation wall and an increase in the average carbon dioxide content. And because the oxidation reaction in the berry tea fermentation process is an exothermic reaction, there are differences in the proportion of Daqu inoculated in each berry tea fermentation area, which will inevitably cause temperature differences at the boundaries of the berry tea fermentation areas, forming a thermal convection phenomenon.

[0063] This embodiment calculates the average oxygen content of all berry tea fermentation areas at each moment, and the average carbon dioxide content, which are recorded as average oxygen content and average carbon dioxide content, respectively. The average oxygen content at each moment and all adjacent moments are arranged in ascending time order to form an average oxygen content sequence at each moment. The average carbon dioxide content at each moment and all adjacent moments are arranged to form an average carbon dioxide content sequence at each moment. The average oxygen content sequence and the average carbon dioxide content sequence at each moment are respectively used as inputs of the Mann-Kendall trend test algorithm, and the outputs are trend statistics z1 and z2 of the average oxygen content sequence and the average carbon dioxide content sequence, wherein the Mann-Kendall trend test algorithm is an existing well-known technology, and the specific process is not described in detail. Based on the above analysis, the fermentation growth significance value of each section of the berry tea rack at each moment is calculated, and the expression is:

[0064] H n =Q n ×exp(z2-z1); where H n is the fermentation growth significance value of the nth section of the berry tea rack at each moment, Q n is the temperature disturbance intensity of the nth section of the berry tea rack at each moment, exp() is an exponential function with a natural constant as the base, z2 is the trend statistic of the average carbon dioxide content sequence at each moment, and z1 is the trend statistic of the average oxygen content sequence at each moment.

[0065] It should be understood that when exp(z2-z1) is larger, it means that the carbon dioxide production inside the insulation wall is faster and the oxygen consumption is faster. At the same time, when the characteristics of the thermal convection phenomenon are more obvious, that is, Q n The larger the value, the more likely it is that the heat convection phenomenon is caused by the inoculation of Daqu. At this time, the berry tea is more likely to be in the initial fermentation state, and the Daqu fermentation microorganisms in the insulation wall are more likely to have a significantly enhanced trend. The fermentation growth significance value H n The bigger.

[0066] S5, analyzing the distribution characteristics of the oxygen content at each section of the berry tea rack and its adjacent moments, and the distribution characteristics of the carbon dioxide content, and combining them with the temperature disturbance intensity to obtain the fermentation balance confidence of each section of the berry tea rack at each moment; combining the fermentation balance confidence of all sections of the berry tea rack at each moment with the fermentation growth significance value to obtain the oxygen compensation coefficient at each moment.

[0067] Oxygen is an essential raw material in the berry tea fermentation process. In the initial fermentation state of berry tea, an oxygen-rich environment should be provided to provide sufficient oxygen for the growth and metabolism of berry tea Daqu microorganisms, fully generate acids, alcohols and other substances, improve the taste of berry tea wine, and obtain more active substances to improve the efficacy of berry tea wine. The greater the fermentation growth significance value of the berry tea fermentation area, the more the control device should be used to increase the oxygen content in the insulation wall. At the same time, as the fermentation process progresses, in order to avoid excessive oxygen content and over-fermentation of berry tea, the oxygen content should be reduced when the berry tea fermentation area is in a fermentation equilibrium state.

[0068] For each berry tea fermentation area, the oxygen content at each moment and all adjacent moments are arranged in ascending time order to form an oxygen content data sequence for each berry tea fermentation area at each moment. When the berry tea fermentation area is in a fermentation equilibrium state, the value fluctuation of the oxygen content data sequence in the berry tea fermentation area is small. Taking the oxygen content data sequence of the berry tea fermentation area as an example, the mean μ and standard deviation σ of the oxygen content data sequence are calculated, and the probability that all oxygen content data in the oxygen content data sequence at each moment are within the value range of [μ-σ,μ+σ] is counted as the probability of oxygen content in each section of the berry tea rack at each moment. Similarly, the oxygen content is replaced with carbon dioxide content, and the same method is used to obtain the probability of carbon dioxide content in each section of the berry tea rack at each moment, and the fermentation equilibrium confidence of each section of the berry tea rack at each moment is calculated. The expression is:

[0069] In the formula, R n is the confidence of fermentation equilibrium at each moment of the nth section of the berry tea rack, ρ n,1 is the probability of oxygen content at each moment in the nth section of the berry tea rack, ρ n,2 is the probability of carbon dioxide content at each moment in the nth section of the berry tea rack, Q n is the temperature disorder intensity of the nth section of the berry tea rack at each moment, α is a preset value greater than 0 to avoid the denominator being 0, in this embodiment α=0.01, the implementer can adjust it according to the actual situation, this embodiment is not limited here, Norm() is the normalization function.

[0070] It should be understood that when Q n The smaller it is, the less significant the interference of thermal convection on the oxygen content data and carbon dioxide content data in the insulation wall is, and the closer the oxygen content data and carbon dioxide content data obtained by the gas sensor are to the actual berry tea fermentation state. At the same time, when the value fluctuation in the oxygen content data sequence and the carbon dioxide content data sequence is smaller, that is, ρ n,1 +ρ n,2 The larger the value, the more likely the growth and metabolism of microorganisms in the fermentation area of ​​berry tea in the insulation wall is in a balanced state. The confidence level of fermentation equilibrium R n The bigger.

[0071] In this embodiment, the fermentation growth significance value and fermentation balance confidence of each berry tea fermentation area at each moment can be obtained. Therefore, the fermentation balance confidence and the fermentation growth significance value of all sections of the berry tea rack at each moment are combined to calculate the oxygen compensation coefficient at each moment. The calculation method is:

[0072] Where b is the oxygen compensation coefficient at each moment, is the average of the significant fermentation growth values ​​of all segments of the berry tea rack at each moment, is the mean value of the fermentation balance confidence of all segments of the berry tea rack at each moment, and Norm() is a normalization function. Recorded as the first difference.

[0073] It should be understood that when The larger the value is, the more likely the berry tea fermentation is in the initial fermentation state. In order to increase the fermentation speed, sufficient oxygen should be provided for the growth and metabolism of berry tea Daqu microorganisms, and the larger the oxygen compensation coefficient b is. The larger it is, the more likely the berry tea fermentation is in a state of fermentation equilibrium. In order to avoid excessive fermentation and affect the taste of berry tea wine, the oxygen content in the insulation wall should be reduced, and the smaller the oxygen compensation coefficient b is.

[0074] S6, based on the oxygen content at the current moment and the oxygen compensation coefficient, determining the oxygen content adjustment value at the current moment, and controlling the oxygen content during the berry tea fermentation process.

[0075] Get the oxygen compensation coefficient at the current moment, and calculate the oxygen content adjustment value at the current moment in combination with the oxygen content at the current moment. The specific calculation method is:

[0076] W=(β+b c )×w; where W is the oxygen content adjustment value at the current moment, w is the actual value of the oxygen content in the insulation wall at the current moment, specifically the average value of the oxygen content of all sections of the berry tea rack at the current moment, and b c is the oxygen compensation coefficient at the current moment, β is the preset adjustment coefficient, which is used to adaptively increase or decrease the oxygen content of the fermentation equipment. In this embodiment, β=0.5, and the value range of β is [0.4, 0.6]. Within the value range, the larger the adjustment coefficient is, the more oxygen can be provided for berry tea fermentation, promoting the fermentation process and increasing the fermentation speed. The smaller the adjustment coefficient is, the more the oxygen content inside the insulation wall can be controlled to avoid excessive fermentation of berry tea. The flow chart for determining the oxygen content adjustment value is as follows: Figure 3 shown.

[0077] It should be understood that when the oxygen compensation coefficient is larger, in order to meet the oxygen demand for the growth and metabolism of the berry tea Daqu microorganisms, the control device should be used to increase the oxygen content in the insulation wall, and the oxygen content adjustment value W will be larger; when the oxygen compensation coefficient is smaller, in order to avoid excessive fermentation of berry tea and affect the taste of berry tea wine, the control device should be used to reduce the oxygen content in the insulation wall, and the oxygen content adjustment value W will be smaller.

[0078] The control device in the fermentation equipment adjusts the oxygen content in the insulation wall at the current moment to the oxygen content adjustment value to control the fermentation process of the high flavonoid berry tea wine. Among them, the control device of this embodiment stores a PID (Proportion Integration Differentiation) control algorithm, which is a known technology. The implementer can choose other existing feasible control algorithms at his / her own, and this embodiment does not limit this.

[0079] It should be noted that the above sequence of the embodiments of the present application is for description only and does not represent the advantages and disadvantages of the embodiments. The above is a description of a specific embodiment of this specification. In addition, the processes depicted in the accompanying drawings do not necessarily require the specific order or continuous order shown to achieve the desired results. In some embodiments, multitasking and parallel processing are also possible or may be advantageous.

[0080] The various embodiments in this specification are described in a progressive manner, and the same or similar parts between the various embodiments can be referenced to each other, and each embodiment focuses on the differences from other embodiments.

[0081] The above description is only a preferred embodiment of the present application and is not intended to limit the present application. Any modifications, equivalent substitutions, improvements, etc. made within the principles of the present application should be included in the protection scope of the present application.

Claims

1. A method for controlling the fermentation of high-flavonoid berry tea wine, used for controlling a fermentation device for high-flavonoid berry tea wine, characterized in that: The method includes: The berry tea rack is divided into a preset number of sections, and the temperature at the boundary point of each section of the berry tea rack, as well as the oxygen content and carbon dioxide content at the center of each section of the berry tea rack are collected in real time during the berry tea fermentation process; Based on the temperature difference at the boundary points at both ends of each section of the berry tea rack at each moment and its adjacent moments, the temperature difference sequence of each section of the berry tea rack at each moment is determined, and the size relationship of the elements in the temperature difference sequence is used to obtain the temperature difference intensity of each section of the berry tea rack at each moment; Performing curve fitting on the temperature difference sequence, analyzing the positive and negative differences between adjacent elements in the temperature difference sequence, and the difference between the fitting value and the actual value of each element in the temperature difference sequence, and determining the temperature deviation weight of each section of the berry tea rack at each moment; Combining the temperature difference intensity with the temperature deviation weight, the temperature disturbance intensity of each section of the berry tea rack at each moment is obtained; the average oxygen content and the average carbon dioxide content of all sections of the berry tea rack at each moment are obtained, and the difference in the trend change of the average oxygen content and the average carbon dioxide content at each moment and its adjacent moments is analyzed, and combined with the temperature disturbance intensity, the fermentation growth significance value of each section of the berry tea rack at each moment is obtained; The distribution characteristics of the oxygen content at each time in each section of the berry tea rack and its adjacent time, as well as the distribution characteristics of the carbon dioxide content, are analyzed, and combined with the temperature turbulence intensity, the fermentation balance confidence at each time in each section of the berry tea rack is obtained; the fermentation balance confidence of all sections of the berry tea rack at each time is combined with the fermentation growth significance value to obtain the oxygen compensation coefficient at each time; Based on the oxygen content at the current moment and the oxygen compensation coefficient, the oxygen content adjustment value at the current moment is determined to control the oxygen content during the berry tea fermentation process.

2. The fermentation control method of a high-flavonoid berry tea wine according to claim 1, characterized in that: The determination of the temperature difference intensity includes: performing threshold segmentation on the absolute values ​​of all elements in the temperature difference sequence, and taking the accumulated sum of the absolute values ​​of all elements greater than the segmentation threshold as the temperature difference intensity.

3. The fermentation control method of a high-flavonoid berry tea wine according to claim 1, characterized in that: The determination of the temperature deviation weight includes: The number of cases where the product of adjacent elements in the temperature sequence is a negative number is counted, the difference between the fitted value and the actual value of each element in the temperature sequence is recorded as the first difference, the sum of the first differences of all elements in the temperature sequence is calculated, and the temperature deviation weight is the product of the number and the sum.

4. The fermentation control method of a high-flavonoid berry tea wine according to claim 1, characterized in that: The temperature disturbance intensity is the product of the temperature difference intensity and the temperature deviation weight.

5. The fermentation control method of a high-flavonoid berry tea wine according to claim 1, characterized in that: The determination of the significant value of fermentation growth includes: The trend test algorithm is used to obtain the trend statistics of the average oxygen content at each time and its adjacent time, and the trend statistics of the average carbon dioxide are obtained by the same method; The difference between the trend statistic of the average carbon dioxide and the trend statistic of the average oxygen content is used as the exponent of an exponential function with a natural constant as the base, and the calculation result of the exponential function is combined with the temperature disturbance intensity to obtain the fermentation growth significance value.

6. The fermentation control method of high-flavonoid berry tea wine according to claim 5, characterized in that: The fermentation growth significance value is the product of the calculation result of the exponential function and the temperature disturbance intensity.

7. The fermentation control method of high-flavonoid berry tea wine according to claim 1, characterized in that: The determination of the fermentation equilibrium confidence level includes: For each section of the berry tea rack, the mean and standard deviation of the oxygen content at each moment and its adjacent moments are calculated, and the probability that the oxygen content at each moment and its adjacent moments is in the interval [μ-σ,μ+σ] is counted as the probability of the oxygen content at each moment in each section of the berry tea rack, where μ is the mean and σ is the standard deviation; For the carbon dioxide content, the same calculation algorithm as the probability of the oxygen content is used to obtain the probability of the carbon dioxide content in each section of the berry tea rack at each moment, and the sum of the probability of the carbon dioxide content and the probability of the oxygen content in each section of the berry tea rack at each moment is calculated; Based on the addition result and the temperature disturbance intensity, the fermentation equilibrium confidence is obtained, and the fermentation equilibrium confidence is positively correlated with the addition result and negatively correlated with the temperature disturbance intensity.

8. The fermentation control method of high-flavonoid berry tea wine according to claim 1, characterized in that: The determination of the oxygen compensation coefficient includes: At each moment, the difference between the average value of the fermentation growth significance value of all sections of the berry tea rack and the average value of the fermentation balance confidence is calculated and recorded as the first difference, and the oxygen compensation coefficient is the normalized result of the first difference.

9. The fermentation control method of high-flavonoid berry tea wine according to claim 1, characterized in that: The determination of the oxygen content adjustment value includes: Calculate the average oxygen content of all sections of the berry tea rack at the current moment, record it as the actual oxygen content value, calculate the sum of the preset adjustment coefficient and the oxygen compensation coefficient at the current moment, and the oxygen content adjustment value is the product of the actual oxygen content value and the summation result.

10. A fermentation device for high-flavonoid berry tea wine, the fermentation device comprising a fermentation device body, the fermentation device body comprising a berry tea storage rack (102), an oxygenation device (104) and a control device (108), characterized in that: The fermentation equipment also includes: temperature sensors and gas sensors arranged at various positions of the berry tea storage rack. The control device (108) is connected to the temperature sensor and the gas sensor to obtain data, and controls the connection to the oxygenation device (104) to control the oxygen content during the berry tea fermentation process. The control process includes the steps of the method described in any one of claims 1 to 9.

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