Fermentation equipment and fermentation control method for high-flavonoid berry tea wine

Abstract

The present application relates to the technical field of berry tea wine fermentation control, and specifically to a fermentation device and fermentation control method for high-flavonoid berry tea wine, the method comprising: dividing a berry tea rack into a preset number of segments, collecting the temperature at the boundary points of each segment of the berry tea rack in real time during the berry tea fermentation process, as well as the oxygen content and carbon dioxide content at the center position of each segment of the berry tea rack; obtaining the temperature difference intensity of each segment of the berry tea rack at each moment; calculating the temperature deviation weight of each segment of the berry tea rack at each moment; obtaining the temperature disturbance intensity of each segment of the berry tea rack at each moment; constructing the fermentation growth significance value of each segment of the berry tea rack at each moment; obtaining the fermentation balance confidence of each segment of the berry tea rack at each moment; obtaining the oxygen compensation coefficient at each moment; determining the oxygen content adjustment value at the current moment, and controlling the oxygen content during the berry tea fermentation process. Thus, the accuracy of oxygen content control during the berry 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 vine tea wine, uses berry tea as its primary ingredient. It not only retains the characteristics of wine but also the original aroma and color of tea. Berry tea, derived from the leaves and tender buds of the Ampelopsis serrulata plant, is rich in flavonoids, polysaccharides, polyphenols, amino acids, and other substances. Berry tea is also known as the "king of flavonoids," as flavonoid compounds have health benefits, including promoting blood circulation, regulating the body, and enhancing immunity.

[0003] Fermentation is a key step in the production of berry tea wine. It increases the dihydromyricetin content while preserving the plant's inherent nutrients and unique taste. Fermentation of berry tea typically takes a long time. During this process, koji is inoculated, producing a variety of acids and alcohols. These improve the wine's taste, enhance its flavor, and increase its beneficial compounds.

[0004] Patent publication number CN114631578A discloses a black tea fermentation chamber with integrated temperature, humidity, and oxygen compensation. The chamber controls the switch and system control panel based on the oxygen level, and performs oxygen compensation according to a set time, ensuring that the black tea fermentation process is not affected by oxygen deficiency. However, during the berry tea fermentation process, the number of microorganisms grows, and different fermentation states have different oxygen requirements. The pre-set industrial control conditions are difficult to meet the complex and diverse fermentation scenarios. There are problems such as insufficient or excessive oxygen supply, resulting in insufficient or excessive fermentation, a decrease in the taste of the berry tea wine, and a reduction in beneficial substances. 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 fermentation control method for high-flavonoid berry tea wine. The technical solutions adopted are as follows:

[0006] In a first aspect, the present invention 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. The magnitude 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 fitted value and the actual value of each element in the temperature difference sequence, to determine 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; obtaining the average oxygen content and average carbon dioxide content of all sections of the berry tea rack at each moment, analyzing the differences in trend changes of the average oxygen content and average carbon dioxide content at each moment and its adjacent moments, and combining the temperature disturbance intensity to obtain the fermentation growth significance value of each section of the berry tea rack at each moment;

[0011] The distribution characteristics of oxygen content and carbon dioxide content at each time in each section of the berry tea rack and its adjacent time are analyzed, and combined with the temperature disturbance intensity, the fermentation equilibrium confidence level of each section of the berry tea rack at each time is obtained. The fermentation equilibrium confidence level and the fermentation growth significance value of all sections of the berry tea rack at each time are combined 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, determining 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, determining the temperature deviation weight includes:

[0015] Count the number of cases where the product of adjacent elements in the temperature sequence is a negative number, record the difference between the fitted value and the actual value of each element in the temperature sequence as a first difference, calculate the sum of the first differences of all elements in the temperature sequence, 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 fermentation growth value includes:

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

[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 level includes:

[0022] For each section of the berry tea rack, calculate the mean and standard deviation of the oxygen content at each moment and its adjacent moments, and calculate the probability that the oxygen content at each moment and its adjacent moments is in the interval [μ-σ, μ+σ] 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 oxygen content is used to obtain the probability of carbon dioxide content in each section of the berry tea rack at each moment, and the sum of the probability of carbon dioxide content and the probability of oxygen content in each section of the berry tea rack at each moment is calculated;

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

[0025] In one embodiment, determining 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. The oxygen compensation coefficient is the normalized result of the first difference.

[0027] In one embodiment, determining 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 uses a connection between the temperature sensor and the gas sensor to obtain data, and controls the connection between 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 above methods.

[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, and collects the temperature at the boundary points of each segment of the berry tea rack, as well as the oxygen content and carbon dioxide content at the center position of each segment of the berry tea rack in real time during the berry tea fermentation process; 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, the temperature difference sequence of each segment of the berry tea rack at each moment is determined, and the temperature difference sequence is threshold-segmented to obtain the temperature difference intensity of each segment of the berry tea rack at each moment; the temperature difference intensity reflects the degree of temperature unevenness in 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, are used to 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, the problem of low accuracy of the gas sensor data in the insulation wall in representing the fermentation state of berry tea is avoided, which 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; 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 average oxygen content and the average carbon dioxide content of each moment and its adjacent moments are analyzed. 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 combined with the fermentation equilibrium confidence and the fermentation growth significance value of all sections of the berry tea rack at each moment, the fermentation equilibrium confidence value is obtained. 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, thereby improving the accuracy of oxygen content control of the fermentation equipment, controlling the oxygen content during the berry tea fermentation process, and realizing adaptive control of berry tea fermentation of the fermentation equipment. In the stage where berry tea microorganisms need to grow and metabolize, an oxygen-rich environment is provided, thereby improving the fermentation efficiency of berry tea, fully generating acids and alcohols, improving the taste of berry tea wine, obtaining more beneficial substances, and improving the efficacy of berry tea wine; in the stage where berry tea microorganisms grow and metabolize in balance, the oxygen content of the fermentation equipment is reduced, thereby improving the fermentation control accuracy, and avoiding excessive fermentation of berry tea when the oxygen content is too high, 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 of the embodiments of the present application or the prior art, the following is a brief introduction to the drawings required for use in the embodiments or the description of the prior art. 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 any 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 flowchart 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] To further illustrate the technical means and effects employed by this application to achieve the intended purpose of the invention, the following, in conjunction with the accompanying drawings and preferred embodiments, describes in detail the fermentation equipment and fermentation control method for a high-flavonoid berry tea wine proposed in this application, including its specific implementation, structure, features, and effects. In the following description, different references to "one embodiment" or "another embodiment" do not necessarily refer to the same embodiment. Furthermore, specific features, structures, or characteristics of one or more embodiments may be combined in any suitable manner.

[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 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 acquire data and control the connection to the oxygenation device 104 to control the oxygen content during the berry tea fermentation process. The humidification device 103 is located outside the insulation wall 101 and is used to deliver atomized liquid to the interior of the insulation wall to control the fermentation humidity. The output end of the humidification device is connected to an air compressor via a pipeline. The humidification device can specifically adopt a compressed atomization device.

[0041] The oxygenation device is arranged on the outside of the insulation wall 101. Its function is to regulate the oxygen content inside the insulation wall and 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 air flow 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 the process of washing, soaking, steaming, cooling, re-steaming, adding koji and sealing fermentation in sequence, wherein the washing, soaking, steaming, cooling, re-steaming, adding koji and sealing fermentation of sorghum are all existing well-known technologies. Fresh buds and branches of berry tea are selected as raw materials, and a drum-type withering machine is used to remove moisture. The tea leaves are withered to 40% dry and then placed in a rolling machine to make the tea soft, which helps to release the tea juice. First, a sucrose solution is prepared with sterile water to a sugar content of 4%. Then, daqu is added to the sucrose solution to activate the daqu. The inoculation amount of daqu is 3%. Then, the sucrose solution with daqu is filtered and mixed evenly with the rolled berry tea. The berry tea is then placed on the berry tea rack of the fermentation equipment for fermentation. The fermentation humidity is 40% and the fermentation temperature is controlled at 35°C. Finally, the fermented sorghum and berry tea are mixed and distilled to make wine. 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 fixed 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 deteriorate 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 in real time 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 position of each section of the berry tea rack during the berry tea fermentation process.

[0048] In this embodiment, the berry tea rack in the insulation wall is divided into N sections according to their lengths. 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 and carbon dioxide content during the fermentation process of the berry tea. The temperature sensor and the gas sensor perform synchronous and frequency acquisition. In this embodiment, the acquisition time interval is 5s, N=5, and the implementer can set it according to the actual situation. This embodiment does not impose any restrictions here.

[0049] Since missing values may occur in the temperature data, oxygen content data, and carbon dioxide content data during the collection process due to the accuracy of the sensors, 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. The Lagrange interpolation method is a well-known technology, and the implementer can choose other feasible missing value filling algorithms at will. This embodiment does not impose any restrictions on this.

[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, each section of the berry tea rack is filled with berry tea, 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 easily generated, causing gas mixing, making it 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 the 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 the previous 5 minutes are arranged in ascending time order to form a temperature difference sequence for each berry tea fermentation area at each moment.

[0052] It should be noted that the difference represents the degree of difference between two variables, and can be calculated specifically by using the difference, the absolute value of the difference, the square of the difference, the ratio, etc. The temperature difference described in this embodiment is calculated as the difference in temperature data collected by the 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 heat 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 moment 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 the heat 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 fitted value and the actual value of each element in the temperature difference sequence, to determine the temperature deviation weight of each section of the berry tea rack at each moment.

[0055] Turbulent convection within the insulation wall promotes more thorough mixing of gases, resulting in a higher degree of uniformity in the oxidation and carbon dioxide content data collected by the gas sensors. This makes the oxygen and carbon dioxide content collected by the gas sensors less representative of the actual fermentation state in the berry tea fermentation area. Within all adjacent moments of each moment, the more turbulent the convection in the berry tea fermentation area, the greater the coupling and complexity of the impact on the temperature data at the boundaries of the berry tea racks, the more chaotic the temperature differences, and the more severe the temperature reversals at the boundaries of the berry tea racks within a short period of time, indicating a higher degree of turbulence in the convection.

[0056] Therefore, this embodiment uses the temperature difference sequence of each berry tea fermentation zone at each moment as the input of a curve fitting algorithm, and outputs a fitting curve of the temperature difference sequence of each berry tea fermentation zone at each moment. The curve fitting algorithm uses the least squares method, which is a well-known technology. The implementer can choose other feasible existing curve fitting algorithms. Any two adjacent elements in the temperature difference sequence of each berry tea fermentation zone at each moment are taken as an array. All arrays in the temperature difference sequence are obtained, and the product of the two elements in each array is calculated. The number of arrays in all arrays of the temperature difference sequence whose product is less than 0 is counted as the temperature reversal value of the temperature difference sequence of each berry tea fermentation zone 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 and changes 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. The larger the temperature deviation weight, the higher the degree of turbulence in the thermal convection direction.

[0060] S4, combining the temperature difference intensity and the temperature deviation weight, obtaining the temperature disorder 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 differences 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 disorder intensity to obtain 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 greater, the more disordered the thermal convection direction inside the insulation wall is, and the stronger the mixing effect of the thermal convection phenomenon on the gas is, then the greater the significance of the thermal convection phenomenon on the oxygen content data and the carbon dioxide content data in the insulation wall is, and the greater the temperature disturbance intensity.

[0062] Daqu is a common saccharifying and fermenting agent. During the production of berry tea wine, berry tea is fermented using inoculated 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, requiring a large amount of oxygen to maintain metabolism, and producing a large amount of metabolite carbon dioxide, resulting in a decrease in the average oxygen content inside the insulation wall and an increase in the average carbon dioxide content. In addition, since the oxidation reaction during the fermentation of berry tea is an exothermic reaction, there are differences in the proportion of inoculated Daqu in each berry tea fermentation area, which inevitably causes 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 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, respectively. The Mann-Kendall trend test algorithm is a well-known technology, and the specific process will not be 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 significant value of fermentation growth 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 series at each moment, and z1 is the trend statistic of the average oxygen content series 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 heat convection phenomenon are more obvious, that is, Q n The larger the value, the more likely the heat convection phenomenon is caused by 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 in each section of the berry tea rack at each moment and its adjacent moments, as well as the distribution characteristics of the carbon dioxide content, and combining 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 essential for the berry tea fermentation process. During the initial fermentation phase, an oxygen-rich environment should be created to provide ample oxygen for the growth and metabolism of the berry tea koji microorganisms, allowing for the production of acids, alcohols, and other substances, improving the taste of the berry tea wine and allowing for the production of more active substances, thereby enhancing the efficacy of the wine. The greater the significant fermentation growth value in the berry tea fermentation area, the more control devices should be used to increase the oxygen content within the insulation wall. Furthermore, as fermentation progresses, to prevent excessive oxygen levels and over-fermentation, the oxygen content should be reduced when the fermentation area is in a state of fermentation equilibrium.

[0068] For each berry tea fermentation area, the oxygen content at each moment and all adjacent moments are sorted in ascending time order to form an oxygen content data sequence for each berry tea fermentation area. 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 of all oxygen content data in the oxygen content data sequence at each moment being within the value range of [μ-σ,μ+σ] is counted as the probability of the oxygen content at each moment in each section of the berry tea rack. Similarly, the oxygen content is replaced by the carbon dioxide content, and the same method is used to obtain the probability of the carbon dioxide content at each moment in each section of the berry tea rack. The fermentation equilibrium confidence of each section of the berry tea rack is calculated. The expression is:

[0069] Where R n is the fermentation equilibrium confidence of the nth section of the berry tea rack at each moment, 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 disturbance 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 does not impose any restrictions here. Norm() is a normalization function.

[0070] It should be understood that when Q n The smaller the value, the less significant the interference of thermal convection on the oxygen content data and carbon dioxide content data in the insulation wall. The oxygen content data and carbon dioxide content data obtained by the gas sensor are closer 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 berry tea fermentation area within the insulation wall is in a balanced state. The fermentation equilibrium confidence 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 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 mean of the significant fermentation growth values of all sections of the berry tea rack at each moment, is the mean of the fermentation balance confidence of all segments of the berry tea rack at each moment, Norm() is the 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 fermentation equilibrium state. 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 current oxygen compensation coefficient, combine it with the current oxygen content, and calculate the current oxygen content adjustment value. 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 oxygen content of all sections of the berry tea rack at the current moment, b c is the oxygen compensation coefficient at the current moment, and 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 berry tea koji microorganisms, the control device should be used to increase the oxygen content in the insulation wall, and the oxygen content adjustment value W is 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 is smaller.

[0078] The control device in the fermentation equipment adjusts the oxygen content within the insulation wall at the current moment to the oxygen content adjustment value, thereby controlling the fermentation process of the high-flavonoid berry tea wine. The control device in this embodiment includes a PID (Proportion Integration Differentiation) control algorithm. The PID control algorithm is a well-known technology, and the implementer may select other feasible control algorithms at their discretion, and this embodiment does not limit this.

[0079] It should be noted that the order in which the embodiments of the present application are presented is for illustrative purposes only and does not necessarily represent the superiority or inferiority of the embodiments. Furthermore, the foregoing descriptions of specific embodiments of this specification are provided. Furthermore, the processes depicted in the accompanying drawings do not necessarily require the specific order or sequential sequence shown to achieve the desired results. In certain 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 referred to each other. 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 replacements, improvements, etc. made within the principles of the present application shall be included in the scope of protection of the present application.

Claims

1. A fermentation control method for 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, a temperature difference sequence of each section of the berry tea rack at each moment is determined, the absolute values of all elements in the temperature difference sequence are segmented by a threshold, and the cumulative sum of the absolute values of all elements greater than the segmentation threshold is used as the temperature difference intensity; Performing curve fitting on the temperature difference sequence, counting the number of cases where the product of adjacent elements in the temperature difference sequence is a negative number, recording the difference between the fitted value and the actual value of each element in the temperature difference sequence as a first difference, calculating the sum of the first differences of all elements in the temperature difference sequence, and combining the sum with the number of first differences to determine the temperature deviation weight of each section of the berry tea rack at each moment; The product of the temperature difference intensity and the temperature deviation weight is used as the temperature disturbance intensity of each section of the berry tea rack at each moment; 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 trend test algorithm is used to obtain the trend statistics of the average oxygen content at each moment and its adjacent moments, and the same method is used to obtain the trend statistics of the average carbon dioxide; the difference between the trend statistics of the average carbon dioxide and the trend statistics of the average oxygen content is used as the exponent of an exponential function with a natural constant as the base, and the product of the calculation result of the exponential function and the temperature disturbance intensity is used as the fermentation growth significance value of each section of the berry tea rack at each moment; For each section of the berry tea rack, calculate the mean and standard deviation of the oxygen content at each moment and its adjacent moments, and calculate the probability that the oxygen content at each moment and its adjacent moments is in the interval [μ-σ, μ+σ] 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 oxygen content is used to obtain the probability of carbon dioxide content in each section of the berry tea rack at each moment, and the sum of the probability of carbon dioxide content and the probability of 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 balance confidence of each section of the berry tea rack at each moment is obtained, wherein the fermentation balance confidence is positively correlated with the addition result and negatively correlated with the temperature disturbance intensity; At each moment, the difference between the average fermentation growth significance value of all sections of the berry tea rack and the average fermentation balance confidence level is calculated, recorded as the first difference, and the normalized result of the first difference is used as the 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 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 temperature deviation weight is the product of the number and the sum.

3. The fermentation control method of a high-flavonoid berry tea wine according to claim 1, characterized in that: 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.

4. 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 control the connection of 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 3.

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