“数字孪生建模”黄酒发酵过程自动化运用的现状分析  

Application of Digital Twin Model in Automatic Fermentation Process of Huangjiu

作　　者：许锡飚 蒋国庆 刘登峰 XU Xibiao;JIANG Guoqing;LIU Dengfeng(Shaoxing Nuerhong Winery Co.Ltd.,Shangyu,Zhejiang 312352;School of Artificial Intelligence and Computer Science,Jiangnan University,Wuxi,Jiangsu 214129;Key Laboratory of Advanced Process Control for Light Industry of Ministry of Education,Jiangnan University,Wuxi,Jiangsu 214129,China)

机构地区：[1]绍兴女儿红酿酒有限公司,浙江上虞312352 [2]江南大学人工智能与计算机学院,江苏无锡214129 [3]江南大学轻工过程先进控制教育部重点实验室,江苏无锡214129

出　　处：《酿酒科技》2023年第8期75-80,84,共7页Liquor-Making Science & Technology

摘　　要：黄酒作为我国最古老的酒种,拥有数千年的历史。在黄酒酿造的传承中,酿酒师们根据积累的经验对黄酒发酵过程中的工艺和技术进行改进和创新,形成了现在独有的酿造工艺。依靠酿酒师控制黄酒发酵过程这一特点,容易造成不同生产批次黄酒的品质出现差异,导致黄酒品质可控性差、产品质量不稳定等问题,使得黄酒发酵过程的自动化水平落后于其他工业生产过程。针对此问题,近年来对黄酒发酵过程进行数字建模的方法被提出。该方法基于发酵过程中累积获得的数据,结合发酵动力学对黄酒发酵过程建立数学模型。本文描述了黄酒发酵过程建模的研究现状和进展,并介绍和总结了对模型性能提升所采用的优化方法以及存在的一些问题,最后指出了未来的发展趋势。Huangjiu is the oldest alcoholic beverage in China,with a history of thousands of years.Winemakers have improved and in-novated the fermentation technology of Huangjiu based on their accumulated experience.However,the fermentation technology that relies on winemakers’experience can easily lead to quality differences among different production batches,and the automation level of the fermentation process of Huangjiu lags behind other industrial production processes.A method of digital modeling of the fermen-tation process of Huangjiu has been proposed to improve the quality stability of Huangjiu.The method establishes a mathematical model of the fermentation process of Huangjiu based on the accumulated fermentation data and the fermentation kinetics.In this pa-per,the research progress in the modeling of the fermentation process of Huangjiu is described,the optimization methods for improv-ing the model performance are summarized,some existing problems are put forward,and the future development trend of fermenta-tion process modeling was discussed.

关 键 词：黄酒发酵 自动化 大数据 数学建模 智能控制 优化方法 

分 类 号：TS262.4[轻工技术与工程—发酵工程] TS261.4[轻工技术与工程—食品科学与工程]