基于纯粮白酒发酵酿造中温度控制的智能策略  

Intelligent Strategy Based on Optimal Temperature Control in Liquor Fermentation

作　　者：储亚伟 罗雅雯 钱辛怡 董涛 CHU Yawei;LUO Yawen;QIAN Xinyi;DONG Tao(School of Mathematics and Statistics,Fuyang Normal University,Fuyang Anhui 236037)

机构地区：[1]阜阳师范大学数学与统计学院,安徽阜阳236037

出　　处：《山东农业工程学院学报》2022年第3期32-36,共5页The Journal of Shandong Agriculture and Engineering University

基　　金：安徽省高等学校质量工程项目(2018jyxm0491,2019mooc205,S202010371125S);安徽省高等学校省级自然科学研究重点项目(KJ2018A0330,gxgnfx2018017);阜阳师范学院研究项目(2019MSZGS01)。

摘　　要：首先,通过网站查找相关指标的相应数据,使用线性拟合的方法得出相关图像,并根据图像的变化找到影响温度变化的因素。然后用牛顿均值公式和数学软件对白酒酿造发酵中温度的函数关系进行模拟,建立相关数学模型,得出其与白酒质量与产量的函数关系。最后通过比较分析多粮浓酱兼香型白酒新工艺和传统多粮浓香型白酒工艺窖内发酵糟醅温度的时空变化情况,加强对白酒生产各因素的控制,达到优质高产的目的,进一步完善多粮兼香型白酒新工艺。In this paper,we firstly find the relevant indicators of the corresponding data through the website,get the relevant images by using of linear fitting method,and find the factors affecting the temperature change according to the change of the image.Then employing Newton mean formula and mathematical software,we simulate the function relationship of temperature in liquor fermentation,establish the relevant mathematical model,and obtain the function relationship between temperature and liquor quality.Finally,by comparing and analyzing the time and space change of fermentation distiller’s coolant temperature in the cellar of the new technology of multi-grain thick sauce and flavor liquor and the traditional multi-grain luzhou-flavor liquor,the control of various factors in liquor production was strengthened to achieve the goal of high quality and high yield,and the new technology of multi-grain and flavor liquor was further improved.

关 键 词：牛顿均值公式 浓香型白酒酿造与改良 温度控制 

分 类 号：TS262.3[轻工技术与工程—发酵工程]