A method for generating the microbial content curve of rice wine sterilization

Abstract

A method for generating a microbiological content curve of yellow rice wine, comprising: according to the ingredients of yellow rice wine, determining the influence of sugar, alcohol, acid, etc. generated under the action of microorganisms on the flavor of yellow rice wine and the heat resistance of microorganisms; adopting high temperature and sealing measures to sterilize yellow rice wine The microorganisms in the sterilization process are sterilized, and the content of microorganisms is detected during the sterilization process; the regular curve model of microbial content is established, and it is discretized, and the weight coefficient of the curve-shaped value point is changed to obtain the target curve; the target curve is obtained by artificial neural network The curve is trained, and the value of the weight coefficient is adaptively learned, so as to control the shape of the curve and generate the microbial content curve of rice wine sterilization. This method has better controllability and adaptability, artificial neural network adaptive training controls the overall and local shape of the microbial content curve, real-time understanding of the sterilizing effect of different temperatures and times on microorganisms in rice wine, and reduces the impact on the flavor of rice wine. Influence, in the case of ensuring the quality and safety of yellow rice wine to make it more mellow.

Description

technical field [0001] The invention relates to a method for generating a rice wine sterilization microbial content curve, which belongs to the fields of food generation, microorganisms and geometric curves. Background technique [0002] Sterilization is one of the key processes in the production of yellow rice wine. If it is not strictly controlled, it will destroy the flavor of yellow rice wine or even deteriorate. The existing rice wine sterilization methods are insufficient for the temperature control of the sterilization process. Because the rice wine fermentation process is open, some yeasts and lactobacilli with high heat resistance remain after fermentation, and the temperature is too high to damage the rice wine. If the temperature is low enough to sterilize, the rice wine will go bad and even undrinkable. The microbial content curve during the sterilization process is difficult to measure due to its randomness, and it is difficult to draw accurately. Contents of ...

AI Technical Summary

Problems solved by technology

[0003] In order to solve the above problems, the object of the present invention is to provide a kind of yellow rice wine sterilization microbial content curve generation method with better controllability and adaptability, artificial neural network self-adaptive training controls the overall and local shape of microbial content curve, Real-time understanding of the sterilizing effect of different temperatures and times on microorganisms in rice wine, reduce the impact on the flavor of rice wine, and make it more mellow while ensuring the quality and safety of rice wine

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