Research On Modeling And Optimization Based On The Fermentation Process Of Rice Wine

In the history of wine-making in our country,rice wine is one of the oldest wines,and together with beer and wine,it is known as the world's third largest ancient wine.In the context of the country's vigorous promotion of "Made in China 2025",various manufacturing industries have developed rapidly.However,the overall research and application of rice wine automation are seriously lagging behind the beer and wine industries.At present,most rice wine enterprises adopt traditional rice wine brewing technology.Although the cultural heritage of traditional rice wine fermentation can be preserved,the experience of skilled workers is gradually unable to adapt to the increasing demands of factories.In response to the above problems,this study takes the rice wine brewing process as the research object,and models and identifies the rice wine fermentation process according to the idea of "parameter identification improvement trilateral fermentation model establishment-model identification and application".The specific research content is as follows:(1)Aiming at the slow convergence speed of the ant lion algorithm when solving high-dimensional nonlinear complex functions,it is easy to fall into the local optimum,and it is difficult to accurately obtain the model parameters with strong generalization ability.An improved ant lion algorithm is proposed.When the ant population is roaming around the ant lion and trying to reach the center of the population,the chaotic disturbance formula is used to replace the ant's position formula.At the same time,the Levi flight formula is used to replace the ant population that is roaming around the elite ant lion.In the process,when the algorithm falls into a local optimal solution,Cauchy mutation is added to improve the ant lion algorithm.Experimental simulation results show that the improved ant lion algorithm is better than the original ant lion algorithm,genetic algorithm and particle swarm algorithm in terms of convergence speed,optimization accuracy and stability..(2)The improved ant lion algorithm is used to optimize the parameters of the saccharification(bilateral fermentation)model of the rice wine fermentation process,and compared with the original ant lion algorithm,genetic algorithm and particle swarm algorithm.The results show that the improved ant lion algorithm has significant advantages in the optimization accuracy and stability,and is more suitable for identifying the parameters of the rice wine fermentation model.(3)Establish a model of the simultaneous fermentation,saccharification and acidification(trilateral fermentation)of rice wine,and use the improved ant lion optimization algorithm to optimize the trilateral model to obtain the optimal control strategy.For the fermentation,saccharification and acidification process(trilateral fermentation)of rice wine,a large amount of organic acids,aromatic esters and glycerin will be produced.Among them,lactic acid and acetic acid are important factors that affect the taste of rice wine and are important indicators to measure the quality of rice wine.We proposed a model in the acidification process and conducted a simulation experiment on the constructed model innovatively.The comparison with the Partial Least-square method shows that the trilateral fermentation model proposed in this paper has better predictions.effect.Since temperature is an important factor affecting the acidification process,the improved ant lion algorithm is used to optimize the parameters of the trilateral fermentation model at 18°C,23°C,28°C,and 33°C,and the Arrhenius equation is used to establish a formula for the relationship between the reaction rate constant and temperature,the equation will be obtained to replace the parameters in the model,a mixed model for predicting the concentration of fermentation products by temperature will be established,and a temperature-controlled product concentration curve will be obtained.(4)Finally,a set of fermentation control system is established,and the optimized temperature control model was used in the trilateral fermentation process of rice wine.In order to verify the accuracy and effectiveness of the optimized temperature control model,a data acquisition and control system for the fermentation process was developed.The developed software was used as the control software,and the temperature control curve obtained was used as the control strategy to control the rice wine brewing process.The validity of the model established in the article.Based on the fermentation data of many batches of rice wine,the model was established and the parameters were identified by computer.While ensuring the maximum alcohol output,it controls the acidification products of the rice wine.It has great significance to improve the stability of rice wine quality and promote the development of rice wine enterprises.