38results about How to "Improve typicality" patented technology

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.

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.

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.

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.

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.

The invention discloses a method for improving flavor of snowflake pear juice by use of composite glycosidase, wherein the snowflake pear juice is adopted as a raw material. According to the method disclosed by the invention, potential aromatic substances in the juice can be released, thus the loss of aroma substances is reduced in a juice processing process, the aroma quality is improved, and the product typicality is enhanced. After aroma enhancement by the composite glycosidase, the juice aroma is stronger, the mouthfeel is harmonious, and the market potential is huge.

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.

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.

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.

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.

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.

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.

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.

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.

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.