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38results about How to "Improve typicality" patented technology
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Psychological stress assessment method based on multi-physiological-parameter integration
InactiveCN103584872AEfficient integrationImprove recognition rateSensorsPsychotechnic devicesData informationCrowds
The invention discloses a psychological stress assessment method based on multi-physiological-parameter integration. The method includes: designing a reasonable stimulation program, acquiring four types of electrophysiological signals, namely electrocardiogram signals, electromyographic signals, pulse wave signals and electroencephalogram signals from people suffering psychological stress; extracting affective features of the four types of electrophysiological signals; subjecting the extracted features to feature selection by means of Relief algorithm, genetic algorithm optimization and the like; acquiring related integration functions on the basis of basic probability assignment mass. According to the method, multi-parameter signals are subjected to acquisition, preprocessed, feature selection and psychological stress affective recognition and are integrated; compared to single-parameter classified recognition or multi-parameter data-level or feature-level integration, the method allows data information to be more fully utilized and psychological stress emotions to be more accurately recognized.
Owner:YANSHAN UNIV
Vibration event mode identification method
ActiveCN106874833AAccurate segmentationImprove the correct recognition rateCharacter and pattern recognitionNeural learning methodsArtificial neural networkTime frequency domain
The invention discloses a vibration event mode identification method. The method includes acquiring and obtaining the original vibration signals, including the vibration signal and the non-vibration signal, via a vibration sensor; separating the vibration signal in the original vibration signals; denoising the vibration signal; performing feature extraction on the denoised vibration signal and obtaining the characteristic vector including three characteristics of: A performing wavelet packet decomposition on the time-frequency domain and obtaining the energy characteristic vector, B performing the cepstrum analysis and extracting the cepstrum parameter characteristics, and C extracting the signal characteristic on the time domain; and establishing an identification model composed of two grades of classifiers, wherein the first grade of classifier is a classifier based on SVM and divides the vibration events into non-intrusive events and intrusion events by taking the characteristic vector extracted from the vibration signal as the input, and the second grade of classifier performs the identification based on the artificial nerve network for the intrusion events to obtain the classification result.
Owner:CSIC NO 710 RES & DEV INST
Grape distilled wine and preparation method thereof
ActiveCN107129891AIncrease fruity aromaImprove typicalityMicroorganism based processesWine preparationVitis viniferaDistillation
The invention discloses grape distilled wine and a preparation method thereof. The preparation method includes: using vitis vinifera variety merlot as a raw material, and performing crushing and squeezing, low-temperature fermenting and one-time distillation to obtain distilled raw wine; aging, freezing, filtering and filling to obtain grape distilled wine of 62.0+ / -1.0%vol. One-time distillation is adopted to replace two-time distillation, so that energy consumption and distillation time are reduced. No additive is used in the whole production process of the distilled wine. The grape distilled wine obtained by the method has aroma of grape red berry, has mellow aroma endowed by the distillation process, is harmonious in wine body and presents fruity aroma and typical performance more sufficiently.
Owner:COFCO JUNDING CHATEAU
Wine ageing method
ActiveCN1891810AIncreased total phenolic contentImprove sensory qualityAlcoholic beverage preparationAge methodGrape wine
The invention discloses an aging method for grape wine that is realized following the steps of laying the oak board in wine storing jar, adding wine, filling nitrogen, controlling temperature, filling oxygen, cycling, and controlling the micro-oxygen reacting time. It could shorten aging time and production cycle, save manpower and cost, improve producing efficiency and wine quantity. The method could be used for aging dry red wine or dry white wine.
Owner:北京张裕爱斐堡酒庄有限公司
Dry white wine and aroma-enhancing brewing method thereof
The invention discloses dry white wine and an aroma-enhancing brewing method thereof, and belongs to the technical field of wine processing. The key point of the technical scheme is the aroma-enhancing brewing method of the dry white wine. The method comprises the following steps: grape raw material treatment, semi-carbon dioxide impregnation, squeezing, clarification, fermentation, thermal stabilization treatment, cold stabilization treatment and cross flow. The method promotes the release of aroma substances in pericarp cells and further enhances the extraction of resveratrol in pericarp, and particularly improves the flower-and-fruit aroma intensity of neutral white grape varieties such as Chardonnay, so that the aroma expression of white wine is no longer limited by the attributes of grape varieties. The obtained dry white wine is rich in aroma, complex in flavor, complete in wine body, unique in style and strong in typicality, and health-care functions are further improved.
Owner:青岛华东葡萄酿酒有限公司
Secondary fermentation process of blueberry fruit wine
ActiveCN107304395AReduce higher alcohol contentImprove typicalityAlcoholic beverage preparationMicroorganism based processesFruit wineBiotechnology
The invention relates to a secondary fermentation process of blueberry fruit wine. The secondary fermentation process comprises the following steps: raw material sorting, crushing, and pulping; enzymolysis; juice squeezing; freezing concentration; ice yeast main fermentation and fruit wine yeast secondary fermentation; pot pouring, clarification and filtration; ageing; sterilization, cooling and filtration; and storage, filtration and encapsulation. By utilizing a ice yeast main fermentation-fruit wine yeast secondary fermentation technique, the concentration of a dry extract of the blueberry fruit wine is increased, the generation amount of grain oil in a fermentation process is reduced, and the typicality of the finished wine is improved.
Owner:天津市农业科学院
Production process for brewing fruit wine of snow lotus fruit
InactiveCN102102073AHigh glossNo smellAlcoholic beverage preparationMicroorganism based processesFruit wineAlcohol
The invention discloses a production process for brewing a fruit wine of snow lotus fruits, which is characterized in that a finished product is obtained by processing the raw materials through the following steps: sorting, cleaning, peeling, pulverizing the pulp, adjusting the components, fermenting under a controlled temperature, terminating the fermentation, performing clarification, aging, and filling into a bottle. The invention adopts complete snow lotus fruit fresh juice for fermentation without the addition of ascorbic acid and citric acid, and the yeast inoculation amount is 0.3%; the sugar content is 25%; the addition of the sodium pyrosulfite is 0.03%; the fermentation temperature is 23 DEG C; and the fermentation time is about 9 d. The brewed fruit wine of snow lotus fruits is orange, transparent and clear, has a good glossiness and a light fragrance, has no peculiar smell, is refreshing, mellow, soft, and gleeful, has a harmonized wine performance and good typicality. The brewed wine is a low-alcohol fruit wine of snow lotus fruits with rich nutrition and outstanding typicality.
Owner:杨玉生
Method for establishing fingerprint maps of rhaponticum uniflorum of Mongolian medicines and method for evaluating quality of rhaponticum uniflorum
InactiveCN105628834AHigh precisionStrong system applicabilityComponent separationSolventChromatographic column
The invention relates to a method for establishing fingerprint maps of rhaponticum uniflorum of Mongolian medicines. The method includes 1), preparing test solution, to be more specific, arranging medicinal material powder in a 100 mL conical flask with a stopper, adding 70% methanol into the conical flask, carrying out microwave extraction, arranging the conical flask in a room-temperature environment, then weighing the conical flask, supplementing lost weight of the conical flask by the aid of solvents, filtering liquid to obtain filter liquid and filtering the filter liquid by the aid of filter membranes with micro-pores with the sizes of 0.45 micrometer; 2), filling an efficient liquid-phase chromatographic instrument with the test solution to obtain the fingerprint maps. Chromatographic conditions includes that chromatographic columns are octadecylsilane chemically bonded silica chromatographic columns; mobile phases include acetonitrile (A) and 0.2% phosphoric acid aqueous solution (B), and the B is eluted by 85% (for 0 min), 78% (for 12 min), 74% (for 13 min) and 60% (for 60 min) in a gradient manner. Detection conditions include that the detection wavelengths of DAD (diode array detectors) are 230-400 nm; column temperatures are 20-40 DEG C; the sample sizes are 5-30 micro-L. The invention further provides a method for evaluating the quality of the rhaponticum uniflorum of the Mongolian medicines by the aid of the fingerprint maps. The methods have the advantages that the methods are high in sensitivity and good in repeatability; the varieties and the quantities of chemical components in Mongolian medicinal materials with the rhaponticum uniflorum can be comprehensively reflected by the aid of the obtained standard fingerprint maps.
Owner:INNER MONGOLIA MEDICAL UNIV
High-alcoholic-strength high-bitter-substance hops-flavor IPA beer and preparation method thereof
ActiveCN110878240AFruityObvious bitternessWort preparationBeer fermentationBitter tasteBiotechnology
The invention discloses high-alcoholic-strength high-bitter-substance hops-flavor IPA beer and a preparation method thereof, belonging to the technical field of beer brewing. According to the invention, Ale malt and burnt malt are used as raw materials; through reasonable matching of the raw materials, adoption of a reasonable usage amount of hops and usage of reasonable saccharification, fermentation and dry hops feeding processes, the fragrance of the hops and the fragrance of wheat are fused and coordinated, and the finally prepared beer presents an amber red color and has the characteristics of rich hops fragrance and fruity flavor, strong bitter taste, sweet aftertaste and the like; the original wort concentration of the beer is 16-22 degrees P; the alcoholic strength of the beer is greater than or equal to 7.0% vol; the chromaticity of the beer is 30-50 EBC; and the value of bitter substances is 50-100 EBC. The method can be well applied to production of high-alcoholic-strength high-bitter-substance hops-flavor IPA beer.
Owner:TSINGTAO BREWERY
Brewing method of cabernet sauvignon low-alcohol sweet red wine
InactiveCN106566743AComposition changes have little effectSimple production processWine preparationAlcoholGrape wine
The invention discloses a brewing method of cabernet sauvignon low-alcohol sweet red wine. The brewing method comprises the following steps: a, harvesting grapes; b, pre-processing the grapes; c, conducting alcohol fermentation; and d, conducting clarifying treatment. The brewing method of the cabernet sauvignon low-alcohol sweet red wine provided by the invention can optimize a production process of conventional low-alcohol wine; specifically, the brewing method, which brews the low-alcohol grape by virtue of an end fermentation method, is low in production cost; and moreover, the brewing method is relatively low in influence o change of grape components, and the produced low-alcohol wine is good in quality and good in typicality.
Owner:宁夏葡萄酒与防沙治沙职业技术学院
Coffee fruit wine and production method thereof
InactiveCN109593621APreserve the flavorIncrease contentMicroorganism based processesAlcoholic beverage preparationPectinaseFruit wine
The invention discloses a production method of coffee fruit wine. The specific method comprises the following steps: fresh and ripe coffee fruits are cleaned and peeled, and obtained coffee peel is subjected to ultrasonic treatment; water is added in the weight ratio being 1:(2-6), and ultrasonic tretament is performed at the ultrasonic power of 40 KHz for 15-50 min; enzymolysis is performed afterultrasonic treatment, pectase and cellulose complex enzyme are added in the addition amount of 50-150 ul / g, enzymolysis is performed at 20-40 DEG C for 2-6 h, an enzymatic hydrolysate is filtered, the sugar content is adjusted, and a fermentation broth is obtained. Angel fruit wine yeast and optional yeast mixed strains are adopted for alcohol fermentation, filtration is performed after fermentation is performed at 25-35 DEG C for 6-10 days, and a filtrate is put in a terrine to be aged for 9 months, so that the taste of the coffee wine is improved.
Owner:YUNNAN DEHONG TROPICAL AGRI RES INST
Brewing method of mulberry fruit wine
InactiveCN109439490AFull bodiedImprove coordinationAlcoholic beverage preparationFruit juiceFiltration
The invention discloses a brewing method of white mulberry lemon fruit wine. The brewing method comprises the steps of selecting raw materials, juicing, sterilizing, blending of a fruit juice, yeast activation, inoculation, main fermentation, filtration, sealed aging, filtration sterilization and filling. Brewing process parameters are as follows: an initial dry yeast inoculum size is 0.035%, potassium metabisulfite is added to enable the concentration of SO2 in initial fermentation liquor to be 45mg / L, a ratio of white mulberry to lemon juice is 100:4(V / V), an initial pH value is 3.6, an initial sugar degree is 24%, and a main fermentation temperature is 25 DEG C. The white mulberry lemon fruit wine obtained under this fermentation condition has the advantages of full wine body, good coordination, strong bouquet and good typicality.
Owner:GUANGDONG UNIV OF PETROCHEMICAL TECH
Method for reducing ethyl carbamate in hawthorn fermented wine
InactiveCN110564562AAvoid generatingReduce generation riskMicroorganism based processesAlcoholic beverage preparationFiltrationAdditive ingredient
The invention relates to a method for reducing ethyl carbamate in hawthorn fermented wine. The method comprises the steps as follows: before brewing of hawthorn wine by a conventional method, specially treating raw materials: washing, draining and crushing healthy hawthorns to the particle size of 0.5-1 cm; adding softened water of hawthorns in the mass ratio being 1:1.5-1:2.0, boiling the hawthorns at 100 DEG C for 15-35 min to extract effective ingredients and deactivate enzyme, and the probability of production of ethyl carbamate from raw materials is reduced; performing filtration and performing fermentation by extraction juice to further reduce the risk of production of ethyl carbamate in hawthorn wine; sterile sugar liquid is added, and the risk of production of ethyl carbamate due to introduction of mixed bacteria is reduced; yeast mud is separated timely, and further production of ethyl carbamate after yeast is autolyzed is avoided. The hawthorn wine liquid prepared by the invention is dark orange, has bright color, clear and transparent wine liquid, has glossy and low content of ethyl carbamate.
Owner:SHANDONG AGRICULTURAL UNIVERSITY
Psychological stress assessment method based on multi-physiological-parameter integration
InactiveCN103584872BImprove typicalityImprove naturalnessSensorsPsychotechnic devicesData informationCrowds
The invention discloses a psychological stress assessment method based on multi-physiological-parameter integration. The method includes: designing a reasonable stimulation program, acquiring four types of electrophysiological signals, namely electrocardiogram signals, electromyographic signals, pulse wave signals and electroencephalogram signals from people suffering psychological stress; extracting affective features of the four types of electrophysiological signals; subjecting the extracted features to feature selection by means of Relief algorithm, genetic algorithm optimization and the like; acquiring related integration functions on the basis of basic probability assignment mass. According to the method, multi-parameter signals are subjected to acquisition, preprocessed, feature selection and psychological stress affective recognition and are integrated; compared to single-parameter classified recognition or multi-parameter data-level or feature-level integration, the method allows data information to be more fully utilized and psychological stress emotions to be more accurately recognized.
Owner:YANSHAN UNIV
Establishment method and quality evaluation method of Mongolian medicine Louluhua fingerprint
Owner:INNER MONGOLIA MEDICAL UNIV
Ice fig wine and brewing method thereof
ActiveCN108998325AChange the way of processing, storage and transportationHigh economic valueAlcoholic beverage preparationPectinaseFruit juice
The invention relates to an ice fig wine and a brewing method thereof. The ice fig wine is prepared by taking fresh fig as a raw material and adding crushed and unbreakable whole hawthorn fruits to afig squeezed juice to be used as a fermentation auxiliary material. For the first time, the fig is used as the raw material for brewing ice wine; the fermentation process is completed by glycolysis ofnatural sugar, so the mellow property of the product is improved; the methanol content in the fermented wine can be effectively controlled without addition of pectinase, so the product quality can beimproved; the activity of fig protease can be passivated by a high temperature and short time method, so the microbial pollution is reduced; a closed pipeline heater can effectively reduce the fruitaroma loss and juice browning, and the non-biological stability of the fruit wine can be significantly improved; low temperature fermentation is beneficial to yeast aroma production, the leaching rateof nutrients and antioxidant ingredients in the hawthorn fruits is improved, and the quality of the ice wine is improved.
Owner:SHANDONG AGRICULTURAL UNIVERSITY
A method for improving the flavor of snowflake pear juice by using compound glycosidase
ActiveCN107279616BHarmonious tasteHuge market potentialFood ingredient as flavour affecting agentBiotechnologyFruit juice
Owner:天津市农业科学院
A kind of secondary fermentation process of blueberry fruit wine
ActiveCN107304395BImprove typicalityIncrease total sugarMicroorganism based processesAlcoholic beverage preparationBiotechnologyFruit wine
The invention relates to a secondary fermentation process of blueberry fruit wine. The secondary fermentation process comprises the following steps: raw material sorting, crushing, and pulping; enzymolysis; juice squeezing; freezing concentration; ice yeast main fermentation and fruit wine yeast secondary fermentation; pot pouring, clarification and filtration; ageing; sterilization, cooling and filtration; and storage, filtration and encapsulation. By utilizing a ice yeast main fermentation-fruit wine yeast secondary fermentation technique, the concentration of a dry extract of the blueberry fruit wine is increased, the generation amount of grain oil in a fermentation process is reduced, and the typicality of the finished wine is improved.
Owner:天津市农业科学院
A kind of grape distilled wine and preparation method thereof
ActiveCN107129891BIncrease fruity aromaImprove typicalityMicroorganism based processesWine preparationVitis viniferaProcess engineering
The invention discloses grape distilled wine and a preparation method thereof. The preparation method includes: using vitis vinifera variety merlot as a raw material, and performing crushing and squeezing, low-temperature fermenting and one-time distillation to obtain distilled raw wine; aging, freezing, filtering and filling to obtain grape distilled wine of 62.0+ / -1.0%vol. One-time distillation is adopted to replace two-time distillation, so that energy consumption and distillation time are reduced. No additive is used in the whole production process of the distilled wine. The grape distilled wine obtained by the method has aroma of grape red berry, has mellow aroma endowed by the distillation process, is harmonious in wine body and presents fruity aroma and typical performance more sufficiently.
Owner:COFCO JUNDING CHATEAU
High-alcohol, high-bitterness hop-flavored IPA beer and preparation method thereof
ActiveCN110878240BHigh alcohol contentObvious bitternessWort preparationBeer fermentationBiotechnologyChaptalization
The invention discloses a hop-flavored IPA beer with high alcohol content and high bitterness and a preparation method thereof, belonging to the technical field of beer brewing. The present invention selects ale malt and caramel malt as raw materials, rationally mixes the usage amount of raw materials and hops, and adopts reasonable saccharification, fermentation and hop dry-injection techniques, so that the aroma of hops and the aroma of wheat are blended and coordinated, and finally the finished beer is produced It is charming amber red, with strong hop aroma and fruity aroma, strong bitterness and sweet aftertaste, etc. The original wort concentration of the beer is 16‑22°P, the alcohol content is ≥7.0%vol, and the color is 30‑50EBC, the bitterness is 50‑100EBC. The invention can be well applied to the production of hop-flavored IPA beer with high alcohol content and high bitterness.
Owner:TSINGTAO BREWERY
Device and method for extracting total DNA of matrix-attached microorganisms
ActiveCN111269800AOvercoming sampling difficultiesImprove typicality and representativenessBioreactor/fermenter combinationsBiological substance pretreatmentsMicrobial GenomesEngineering
The invention discloses a device and a method for extracting total DNA of matrix-attached microorganisms, and belongs to the technical field of molecular biology, the device comprises a pressure control flushing device, a negative pressure device and a collecting device, the flushing water outlet pressure is controlled through the pressure control flushing device; suspension generated by flushingthe matrix through a flushing pipeline is collected to the collecting device through the negative pressure pipeline; the invention also discloses an extraction method of DNA. The negative pressure device is matched to collect samples; the method overcomes the problems of difficult sampling and incomplete sampling of microbial samples attached to a matrix in the prior art, significantly improves the representativeness, extraction efficiency and quality of microbial genome DNA attached to the matrix, has bright and clear strips, is basically non-degradable, and has good extraction efficiency ondifficult-to-extract microorganisms, such as fungi and the like.
Owner:NANJING UNIV +1
Process for recycling incineration ash of hazardous wastes
ActiveCN102205340BEmission reductionThe process is simple and flexibleSolid waste disposalSocial benefitsCircular economy
The invention discloses a process for recycling incineration ash of hazardous wastes, which comprises the steps of: source recycling, lixiviating-recycling and stabilizing / curing and specifically comprises the following steps of: carrying out magnetic separation on the incineration ash of the hazardous wastes by using a magnetic separation device, separating out magnetically-separated matters andnon-magnetically-separated matters, recycling the magnetically-separated matters, lixiviating the non-magnetically-separated matters by using a lixiviating agent and filtering, stabilizing with a stabilizing agent, curing with cement, and preparing a cured body which accords with the national standard and can be safely buried. The process is simple, flexible, safe and environmental-friendly, and has better typicality and demonstration in the field of the hazardous wastes after engineering application of the hazardous wastes and better social benefit, and can play a role in guiding and demonstrating the treatment of the hazardous wastes and the improvement of circular economy mode in similar enterprises in China.
Owner:NANTONG HANTAI CHEM
A device and method for extracting the total DNA of substrate-attached microorganisms
ActiveCN111269800BQuality improvementEasy to parseBioreactor/fermenter combinationsBiological substance pretreatmentsBiotechnologyMicroorganism
The invention discloses a device and method for extracting the total DNA of substrate-attached microorganisms, belonging to the technical field of molecular biology. The device includes a pressure-controlled flushing device, a negative pressure device and a collection device. The pressure of the flushing water is controlled by the pressure-controlled flushing device. The suspension produced by flushing the matrix through the negative pressure pipeline is collected to the collection device. The invention also discloses a DNA extraction method. The matrix is washed under pressure, and the sample is collected with a negative pressure device, which overcomes the prior art. Aiming at the difficulty and incomplete sampling of microbial samples attached to the matrix, the representativeness, extraction efficiency and quality of the microbial genomic DNA attached to the matrix have been significantly improved, the bands are bright and clear, and there is basically no degradation. Fungi, etc. have good extraction efficiency.
Owner:NANJING UNIV +1
Method for producing strong aroma flavoring liquor by improving production process of sesame fragrant liquor
ActiveCN102311903BEasy to operateGood effectAlcoholic beverage preparationMicroorganism based processesWine cellarBrewing
The invention provides a method for producing strong aroma flavoring wine by improving production process of sesame fragrant wine, which relates to the technical field of wine brewing. A key technology of producing strong aroma flavoring wine based on the improvement of a fermentation cellar and a sesame fragrant wine process is emplyed, a building of strong aroma wine cellar is employed at a wall of the cellar at 50cm upward to the connecting place of the bottom of sesame fragrant wine cellar and the cellar wall and the bottom of the cellar to produce a novel fermentation cellar. According to the improved processes of preparing novel fermented grain, accumulating fermented grain, putting into a novel cellar for fermentation, taking out of the cellar and producing a double wheel bottom, distilling and gelatinizing and storing, the strong aroma flavoring original wine is produced. The method is used for producing the flavoring wine. The invention is characterized in that the novel cellar is built, novel strains can be selected, the raw material can be fully used, flavoring substance is fully formed, the wine product has compatible fragrance and the production is standardization.
Owner:SICHUAN CHUNZHIYUAN WINE
A kind of processing method of purple sweet potato fermented red wine
ActiveCN107267333BImprove featuresGreat tasteAlcoholic beverage preparationBiotechnologyChaptalization
The invention discloses a processing method of purple sweet potato fermented red wine. The method comprises the steps of raw material pretreatment, liquefaction, saccharification, fermentation and raw wine treatment. The pH value in the saccharification and fermentation process is adjusted by a raspberry juice to make the saccharification and fermentation process smoothly carried out, and the added raspberry juice improves the aroma characteristics and the taste of the fermented wine, and has positive effects on the purple sweet potato fermented red wine; additionally, an oak product added in the fermentation process is beneficial to dissolve the tannin to remove the unstable protein, enhance the protein stability of the purple sweet potato fermented red wine and improve the structure sense, the skeleton sense and the level of the wine. The method is suitable for preparing the purple sweet potato fermented red wine.
Owner:HEBEI UNIVERSITY OF SCIENCE AND TECHNOLOGY
Winter jujube liquor and preparation process thereof
The invention relates to winter jujube liquor and a preparation process thereof. The preparation process of the winter jujube liquor comprises the following steps: thoroughly washing winter jujube fruits, carrying out crushing, adding water, carrying out cooking, and carrying out filtration so as to have filter residues removed, thereby obtaining winter jujube juice; mixing the winter jujube juicewith white granulated sugar, and cooking the mixture until boiling so as to obtain a jujube-flavor solution; crushing dried red dates, and carrying out stir-frying so as to obtain stir-fried red dates; mixing the stir-fried red dates with edible ethanol so as to carry out soaking, and carrying out filtration after completion of the soaking so as to have filter residues removed, thereby obtainingan original liquor liquid; and then, mixing the jujube-flavor solution with the original liquor liquid, and carrying out storage so as to obtain the winter jujube liquor. According to the preparationprocess, the winter jujube fruits are cooked first so as to have aroma, sugar and nutrients dissolved out; and the red dates are stir-fried so as to produce burnt sweet aroma. Thus, the finally obtained winter jujube liquor has relatively high levels of appearance, aroma, flavor, typicality and hygiene standards.
Owner:周毅
Distributed photovoltaic access prediction method, system and device
ActiveCN114792993AScientific assessment basisAccurate assessment basisGeneration forecast in ac networkSingle network parallel feeding arrangementsPower gridGrid connection
The invention provides a distributed photovoltaic access prediction method, system and device. The method comprises the following steps: acquiring photovoltaic station data, electrical load data, power grid equipment data and meteorological related data; determining a representative day according to the photovoltaic station data, the electrical load data and the meteorological related data, and calculating the load at each moment of the representative day and the photovoltaic output at each moment of the representative day; updating equipment equivalent impedance data according to the power grid equipment data; carrying out load flow calculation according to the active power and reactive power of the inverter side of the photovoltaic station, the load at each moment of the representative day, the photovoltaic output at each moment of the representative day and equipment equivalent impedance data to obtain a calculation result of each piece of equipment at each moment; and comparing the calculation result of each device at each moment with a preset value, and determining an abnormal device. According to the invention, the operation state of the power grid after distributed photovoltaic grid connection can be simulated, and abnormal equipment is pre-judged in advance, so that a more scientific and accurate evaluation basis is provided for operation and maintenance personnel.
Owner:南京瀚元科技有限公司
A kind of ice fig wine and brewing method thereof
ActiveCN108998325BChange the way of processing, storage and transportationHigh economic valueAlcoholic beverage preparationBiotechnologyPectinase
The invention relates to an iced fig wine and a brewing method thereof. Fresh figs are used as raw materials, and broken but not broken whole hawthorn fruits are added to the squeezed fig juice as fermentation auxiliary materials to prepare the iced fig wine. The present invention is the first to use figs as raw materials to brew ice wine; the fermentation process of the present invention is completed through the glycolysis of natural sugar, which improves the mellowness of the product; without adding pectinase, the methanol content in the fermented wine can be effectively controlled to improve product quality; The high-temperature and short-time method passivates the activity of ficin and reduces microbial pollution; the closed pipeline heater can effectively reduce the loss of fruit aroma and browning of fruit juice, and significantly improve the abiotic stability of fruit wine; The leaching rate of nutrients and antioxidant components in the fruit improves the quality of ice wine.
Owner:SHANDONG AGRICULTURAL UNIVERSITY
A Pattern Recognition Method for Vibration Events
ActiveCN106874833BImprove the correct recognition rateDetailed alarm informationCharacter and pattern recognitionNeural learning methodsSupport vector machine svm classifierFrequency spectrum
The invention discloses a method for pattern recognition of vibration events, comprising the following steps: collecting and acquiring an original vibration signal through a vibration sensor, the original vibration signal including a vibration signal and a non-vibration signal; and dividing the vibration signal in the original vibration signal; Perform denoising processing on the vibration signal; perform feature extraction on the denoised vibration signal to obtain a feature vector, including three features: feature A. Perform wavelet packet decomposition in the time-frequency domain to obtain an energy feature vector; feature B, Perform cepstral analysis to extract cepstral parameter features; feature C, extract signal features in the time domain; establish a recognition model, which is composed of two-level classifiers; the first-level classifier is based on the support vector machine SVM classifier, using from vibration The feature vector extracted from the signal is used as input, and the vibration events are divided into non-intrusion events and intrusion events; the secondary classifier is to identify the intrusion events based on artificial neural network and obtain the classification results.
Owner:CSIC NO 710 RES & DEV INST
Use method of monascus in sesame-flavor liquor processing
ActiveCN102311904BHigh acid protease activityHigh yield esterase activityMicroorganism based processesAlcoholic beverage preparationBiotechnologySteeping
The invention discloses a use method of monascus in sesame-flavor liquor processing, and relates to the technical field of liquor brewing. Monascus first-order seeds and monascus second-order seeds are subjected to re-expanding culture, yeast steeping and drying in an oven to form monascus through adopting a key technology that a production process is regulated scientifically based on monascus addition. In the invention, sorghum, wheat and bran are utilized as main materials and rice husks are utilized as an auxiliary material. The main materials and fermented grains obtained by distillation of liquor are mixed into novel fermented grains. The novel fermented grains are steamed, spread for cooling and mixed with high-temperature and middle-temperature yeast for making hard liquor, fermentation bran koji and the prepared monascus to form accumulated fermented grains. After culture, the accumulated fermented grains are adjusted to acidity of 1.5 to 2.3 by rice husks and water and are putted into a fermentation pit for fermentation. After the fermentation, fermentation products are taken out from the fermentation pit and are subjected to preparation, distillation and gelatinization to form sesame-flavor raw liquor. The sesame-flavor raw liquor is stored hierarchically. The use method is utilized for production of sesame-flavor liquor. An acid protease added with monascus has highactivity. High temperature-resistant bacterial yeast and composite flavor-producing yeast are not added in process standardization. Fermentation pit performs fully its effects. A utilization rate of raw materials is high. The quality of produced liquor is high. The cost is low.
Owner:SICHUAN CHUNZHIYUAN WINE
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