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Небесная энциклопедия

Космические корабли и станции, автоматические КА и методы их проектирования, бортовые комплексы управления, системы и средства жизнеобеспечения, особенности технологии производства ракетно-космических систем

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Мониторинг СМИ

Мониторинг СМИ и социальных сетей. Сканирование интернета, новостных сайтов, специализированных контентных площадок на базе мессенджеров. Гибкие настройки фильтров и первоначальных источников.

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Поддерживает ввод нескольких поисковых фраз (по одной на строку). При поиске обеспечивает поддержку морфологии русского и английского языка
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Применить Всего найдено 22. Отображено 22.
09-09-2015 дата публикации

Solid brewing yeast turning precisely-positioned mechanical hand control system and method

Номер: CN104889997A
Автор: HUANG DANPING, WANG LEI, TIAN JIANPING, HU YONG, LUO HUIBO, HUANG DAN, YU SHAODONG
Принадлежит:

The invention provides a solid brewing yeast turning precisely-positioned mechanical hand control system and method. The system comprises a main controller, a camera, a laser range finder, a power supply module, a first photoelectric sensor, a second photoelectric sensor and a sub-controller, wherein the mechanical hand is provided with a first photoelectric sensor reflection plate and a second photoelectric sensor reflection plate; the first photoelectric sensor, the second photoelectric sensor and a third stepper motor driver are respectively connected with the sub-controller; a first stepper motor driver, a second stepper motor driver, a fourth stepper motor driver, a fifth stepper motor driver, an adjusting motor, a clamping stepper motor, the camera and the laser range finder are respectively connected with the main controller, and the sub-controller is connected with the main controller. The mechanical hand is firstly roughly positioned and then precisely positioned, so that the positioning ...

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Номер записи: 1
29-08-2012 дата публикации

Truffle wine producing process

Номер: CN0101659917B
Автор: HUIBO LUO, ZHIGUO HUANG, WANYOU SHA, CHUNHUI WEI, PAN ZHEN, LUO HUIBO, HUANG ZHIGUO, SHA WANYOU, WEI CHUNHUI, ZHEN PAN
Принадлежит:

The invention discloses a truffle wine producing process which comprises the following steps: A: preparing truffle mother liquor, namely immersing truffle with water after crushing the truffle, and obtaining the truffle mother liquor after extraction; extracting for 12-16 hours at temperature of 45-55 DEG C according to a material-liquid ratio (mass ratio between the truffle and the water) of 1:4-1:6, filtering and concentrating the extracting solution till the ratio between truffle mass and truffle mother liquor volume is 1:1; and B: blending the truffle wine, namely mixing the truffle mother liquor, tartary buckwheat wine (alcohol content of 60%vol) and water according to a ratio of 10-20%:63-87%:3-7% (volume ratio), and then carrying out filtration. The truffle wine produced by the process is clear and transparent, does not have suspended substances, overflows fungus fragrance and has the special fragrance of the truffle wine; from the nutrient angle, the truffle wine is rich in total ...

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Номер записи: 2
10-12-2014 дата публикации

Seasoning for processing preserved egg flavor egg product and use method of seasoning

Номер: CN104187844A
Автор: WANG YANG, YE YANG, WANG LINGYUN, MING HONGMEI, ZHAO CHANGQING, ZUO YONG, LUO HUIBO, ZHANG FENGLI
Принадлежит:

The invention discloses seasoning for processing a preserved egg flavor egg product and a use method of the seasoning. The seasoning is prepared from the following raw materials in parts by weight: 35-45 parts of food grade sodium carbonate, 5-15 parts of food grade sodium hydroxide, 40-50 parts of edible salt, 2-10 parts of reducing sugar, 1-5 parts of food grade ferrous sulfate and 1-5 parts of caramel pigment. The preserved egg flavor product is prepared by dissolving the seasoning in drinking water, adding bird egg liquid, mixing uniformly, standing and carrying out thermoforming treatment. The seasoning is simple to prepare, is suitable for industrial standard production, is used for processing the preserved egg flavor egg product, greatly simplifies processing and re-processing procedures of preserved eggs, and overcomes defects in traditional processing and re-processing of the preserved eggs.

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Номер записи: 3
10-12-2014 дата публикации

Preparation method for preserved egg-flavored cold glutinous rice cake

Номер: CN104187352A
Автор: YE YANG, WANG YANG, MING HONGMEI, ZUO YONG, LUO HUIBO, WANG QIAN, YAN XIAOLI
Принадлежит:

The invention discloses a preparation method for a preserved egg-flavored cold glutinous rice cake. The preparation method comprises the specific steps of (1) preparing preserved egg liquid; (2) mixing rice slurry; (3) adding the preserved egg liquid into the rice slurry for stewing; (4) developing color; (5) cooling forming. The preserved egg-flavored cold glutinous rice cake prepared by the preparation method disclosed by the invention tastes fine, has a grey green color, is transparent, has rich nutrition and a preserved egg flavor and is suitable for being eaten in summer; due to low sugar content, the preserved egg-flavored cold glutinous rice cake can meet a demand of a customer on health food. The preparation method disclosed by the invention is easy to operate, economical and environment-friendly.

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Номер записи: 4
30-06-2023 дата публикации

Yeast capable of producing apple aroma and application of yeast in fermented beverage

Номер: CN116355765A
Автор: HUANG DAN, SONG XUEMIAO, LUO LING, LUO HUIBO, LI ZIJIAN, HE JING
Принадлежит:

The invention discloses a yeast capable of producing apple aroma and application of the yeast in fermented drinks, and relates to the field of microorganisms, the field of biotechnology and the field of foods. The torulaspora delbrueckii obtained by screening and having the preservation number of CCTCCM2022046 is separated from apples, and is preserved in the China Center for Type Culture Collection at January 10, 2022 at present. When the strain is independently fermented, phenethyl acetate with apple-like fruit fragrance, rose fragrance and honey-like base fragrance can be generated; when the torulaspora delbrueckii is mixed with Angel yeast to ferment apple drinks, the content of the representative component phenethyl acetate of apple fragrance in the drinks is also increased along with the increase of the inoculation amount of the torulaspora delbrueckii. The strain provided by the invention can be used as a strain for increasing typical apple flavor for brewing fermented drinks, and ...

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Номер записи: 5
04-04-2023 дата публикации

Fluorescence sensing array detection platform and detection method for multiple plasticizers

Номер: CN115901705A
Автор: LIU HUAN, HOU CHANGJUN, LIU XIAOFANG, HUO DANQUN, CHEN SHIQI, LUO HUIBO
Принадлежит:

The invention provides a fluorescence sensing array detection platform and a detection method for various plasticizers by combining a fluorescence sensor with an array. The fluorescent sensing array detection platform comprises a B-doped graphene quantum dot solution using N, N-dimethylformamide as a solvent and a B-GQDs solution using cyclohexane as a solvent. A B-GQDs solution with DMF as a solvent is excited by ultraviolet light with the wavelength of 350 nm to obtain the fluorescence intensity of a fluorescence characteristic peak, and fluorescence data at the positions of 391 nm, 413 nm and 434 nm serve as array points 1, 2 and 3; a B-GQDs solution with CH as a solvent is excited by ultraviolet light with the wavelength of 350 nm to obtain the fluorescence intensity of a fluorescence characteristic peak, and fluorescence data at the positions of 386 nm, 408 nm and 430 nm serve as array points 4, 5 and 6; therefore, a 3 * 2 fluorescence sensor array is constructed. The detection method ...

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Номер записи: 6
26-02-2014 дата публикации

Method for extracting and purifying ochratoxin A from yeast for making hard liquor

Номер: CN103604674A
Автор: LUO HUIBO, YE GUANGBIN, BIAN MINGHONG, WEI CHUNHUI, YANG XIAODONG, LI DANYU
Принадлежит:

The invention belongs to the field of food processing processes, relates to methods for detecting toxins in solid-state food fermentation products and particularly relates to a method for extracting and purifying ochratoxin A from yeast for making hard liquor. The method comprises the following steps: (1) putting a certain amount of crushed yeast sample in a centrifuge tube, then, adding a certain volume of sample extracting solution, and violently oscillating on a vortex oscillator; (2) carrying out centrifugation by adopting a centrifuge; (3) obtaining supernatant, and filtering the supernatant through glass-fiber filter paper; (4) accurately measuring a certain volume of filtered liquid, putting the measured filtered liquid in a centrifuge tube, adding a chloroform reagent, violently oscillating on the vortex oscillator, and then, standing; (5) after delamination, putting a lower-layer chloroform phase in a centrifuge tube, and drying by blowing nitrogen gas at the temperature of 50 ...

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Номер записи: 7
18-07-2023 дата публикации

Screening and enzyme activity condition optimization of pathogenicity-free staphylococcus capable of producing protease

Номер: CN116445324A
Автор: TONG WENHUA, WANG SHUQIN, LI YIYUN, CHEN GUANYING, LIU XINGYAN, XU HAORAN, HU JIXIANG, WANG HUI, QIAO LEI, LUO HUIBO
Принадлежит:

The invention discloses screening and enzyme activity condition optimization of pathogenicity-free staphylococcus capable of producing protease, the staphylococcus is preserved in the preservation center of Wuhan University, the preservation number is CCTCC M 20221556, and the preservation date is October 10, 2022. A strain of acid-producing staphylococcus is separated and screened from vinegar grains, and the form, growth characteristics and enzymatic activity of the acid-producing staphylococcus are explored. Results show that the strain is staphylococcus, has no pathogenicity and can produce protease and lipase. The optimal enzyme production conditions of the strain are as follows: the temperature is 31 DEG C, the inoculum size is 2.5%, the culture time is 34.4 h, the protease activity measured under the conditions is 36.07 U/g, the protease activity before optimization is 24.20 U/g, and the protease activity is improved by 49.04% compared with the protease activity before optimization ...

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Номер записи: 8
15-10-2014 дата публикации

Ganoderma lucidum medicinal liquor preparation process

Номер: CN104099223A
Автор: MA JIEQIONG, LIU CHANMIN, LUO HUIBO, HUANG ZHIGUO
Принадлежит:

The invention discloses a ganoderma lucidum medicinal liquor preparation process. The process comprises the steps as follows: A, preparation of a ganoderma lucidum mother liquid: ganoderma applanatum seeds are smashed, then immersed in 95% alcohol, and finally extraction is performed according to a material and liquid ratio of 10g/L-20g/L under conditions of 0.30W/cm<-2> to 0.50W/cm<-2> of ultrasonic field intensity, 0.150T-0.200T of magnetic field strength and a temperature of 25-50 DEG C, and an extract is concentrated to be in an extractum state with that the ganoderma lucidum mother liquid is obtained; B: blending of ganoderma lucidum medicinal liquor: 10g-20g of the ganoderma lucidum mother liquid is added to and proportionally blended with per litre of pure grain Xiaoqu liquor 60 in alcohol degree, purchased from a distillery, and the obtained mixture is filtered. The ganoderma lucidum medicinal liquor prepared by the process has the special fragrance of ganoderma lucidum; liquor ...

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Номер записи: 9
03-03-2010 дата публикации

Truffle wine producing process

Номер: CN0101659917A
Автор: LUO HUIBO, HUANG ZHIGUO, SHA WANYOU, WEI CHUNHUI, ZHEN PAN, HUIBO LUO, ZHIGUO HUANG, WANYOU SHA, CHUNHUI WEI, PAN ZHEN
Принадлежит:

The invention discloses a truffle wine producing process which comprises the following steps: A: preparing truffle mother liquor, namely immersing truffle with water after crushing the truffle, and obtaining the truffle mother liquor after extraction; extracting for 12-16 hours at temperature of 45-55 DEG C according to a material-liquid ratio (mass ratio between the truffle and the water) of 1:4-1:6, filtering and concentrating the extracting solution till the ratio between truffle mass and truffle mother liquor volume is 1:1; and B: blending the truffle wine, namely mixing the truffle motherliquor, tartary buckwheat wine (alcohol content of 60%vol) and water according to a ratio of 10-20%:63-87%:3-7% (volume ratio), and then carrying out filtration. The truffle wine produced by the process is clear and transparent, does not have suspended substances, overflows fungus fragrance and has the special fragrance of the truffle wine; from the nutrient angle, the truffle wine is rich in total ...

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Номер записи: 10
18-06-2014 дата публикации

Preparation method of truffle polysaccharide

Номер: CN103864948A
Автор: HUANG ZHIGUO, LUO HUIBO, WEI CHUNHUI, ZONG XUYAN
Принадлежит:

The invention belongs to the technical field of functional food engineering and particularly relates to a preparation method of truffle polysaccharide. The preparation method is characterized by comprising the following steps: preparing truffle polysaccharide extract, preparing truffle polysaccharide concentrate, drying the truffle polysaccharide concentrate, vacuum packaging truffle polysaccharide powder, then transporting or storing and the like. According to the method, the truffle polysaccharide is extracted mainly by utilizing water as a solvent, the truffle polysaccharide extract is concentrated by membrane separation equipment and the truffle polysaccharide powder is prepared via a spray drying process. The method is simple to operate, and the prepared truffle polysaccharide is high in activity, long in storage time and convenient to transport, store and utilize.

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Номер записи: 11
30-07-2014 дата публикации

Making method of longan dietary fiber bread

Номер: CN103947710A
Автор: XIONG LI, CAO XINZHI, LUO HUIBO, LIU QINGBIN
Принадлежит:

The invention belongs to the technical field of food processing, in particular to a making method of bread having a special healthcare function. The making method specifically comprises the following steps: firstly, weighing a certain amount of longan dietary fiber, yeast, lactic acid bacteria, sweet distiller yeast, glucose oxidase, cellulase, xylanase and materials required by the traditional bread; then, preparing dough, putting the well weighed materials into a mixing cylinder, stirring to mix the materials uniformly, and the like. With adoption of the making method, the problems that the bread made according to the prior art has peculiar smell, rougher taste, darker color, smaller size, non-even pores, insufficient softness and elasticity as the fermenting property and the baking property of the dough are changed due to the addition of the dietary fiber are solved. The bread prepared according to the method provided by the invention is smooth in bread crust, has no cracks, is brownish ...

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Номер записи: 12
23-04-2014 дата публикации

Fermented-type kiwi fruit and green tea wine and production process thereof

Номер: CN103740530A
Автор: WEI CHUNHUI, LUO HUIBO, HUANG ZHIGUO, BIAN MINGHONG, ZUO YONG, ZONG XUYAN
Принадлежит:

The invention belongs to a food processing technology, and particularly relates to fermented-type kiwi fruit and green tea wine and a production process thereof. The fermented-type kiwi fruit and green tea wine adopts kiwi fruits and green tea as raw materials, and the kiwi fruit juice and the green tea juice are in the ratio of 1: (5-15). The production process comprises the following steps of 1) preparing the kiwi fruit and green tea juice, to be specific, uniformly mixing the kiwi fruit juice and the green tea juice according to the volume ratio of 1: (5-15) to obtain the kiwi fruit and green tea juice for later use; and 2) adjusting the sugar degree and the pH value, to be specific, first measuring the total sugar degree of the kiwi fruit and green tea juice, and then adding white granulated sugar into the kiwi fruit and green tea juice to adjust the sugar degree, the alcoholic strength and the like. The fermented-type low-alcohol kiwi fruit and green tea wine not only has the intrinsic ...

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Номер записи: 13
09-05-2023 дата публикации

Lactococcus gasseri for producing esterase and ester compounds and application of lactococcus gasseri

Номер: CN116083307A
Автор: ZOU WEI, TANG XIUJUAN, CHEN CONG, YE GUANGBIN, LUO HUIBO
Принадлежит:

The invention relates to the technical field of microbial fermentation, in particular to lactococcus gasseri for producing esterase and ester compounds and application of the lactococcus gasseri. The invention provides a Lactococcus garviae S5-4, and the preservation number of the Lactococcus garviae S5-4 is GDMCCNO: 63054. The Lactococcus garviae S5-4 has the advantages that the preservation number of the Lactococcus garviae S5-4 is CGMCCNO: 63054; the Lactococcus gasseri S5-4 strain is excellent in temperature tolerance and glucose tolerance, can be applied to a high-temperature and high-carbon-source fermentation system, not only can produce esterase, but also has the function of producing ethyl acetate and ethyl lactate, and is high in yield, short in fermentation time and suitable for industrial production. The method has a good application prospect in microbial fermentation synthesis for producing esterase and ester compounds and high-efficiency application of yeast for making hard ...

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Номер записи: 14
30-05-2023 дата публикации

Pseudomonas fluorescens Aw10 and application

Номер: CN116179433A
Автор: TONG WENHUA, LI YIYUN, HUANG ZHIJIU, YANG YING, WANG HONGYU, CHE JINGWEI, HUANG DAN, LUO HUIBO
Принадлежит:

The invention discloses Pseudomonas fluorescens Aw10 and application thereof. The Pseudomonas fluorescens Aw10 is preserved in China Center for Type Culture Collection, the preservation number is CCTCC NO.M 20221544, and the preservation address is Wuhan University, Wuhan, China. The Pseudomonas fluorescens Aw10 is named as Pseudomonas fluorescens Aw10. By optimizing a fermentation medium of the strain, the enzyme activity of feruloyl esterase in shake flask fermentation of the strain under optimized conditions is 73.5 U/L, which is increased by about 2 times compared with the enzyme activity of the strain before optimization. The strain has the advantages of high feruloyl esterase yield, high temperature resistance and the like, can be applied to white spirit brewing production, particularly to the application aspect of a yeast making process, is beneficial to increasing the content of ferulic acid in white spirit, has positive influence on the health attribute of the white spirit, and ...

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Номер записи: 15
18-04-2023 дата публикации

Binary mixed bacteria ester-producing fermentation system, method for producing esterification liquid by using binary mixed bacteria ester-producing fermentation system and application of binary mixed bacteria ester-

Номер: CN115976122A
Автор: ZOU WEI, TANG XIUJUAN, CHEN CONG, YE GUANGBIN, LUO HUIBO
Принадлежит:

The invention relates to the technical field of microbial fermentation, in particular to a binary mixed bacteria ester-producing fermentation system, a method for producing esterification liquid by using the binary mixed bacteria ester-producing fermentation system and application. The binary mixed bacteria ester-producing fermentation system comprises a mixed flora, the mixed flora comprises bacteria capable of producing esterase; the invention discloses a bacterium capable of producing short-chain fatty acid. The binary mixed bacteria ester production fermentation system is used for fermentation production of the esterification liquid, and the esterification liquid is applied. The binary mixed bacteria ester production fermentation system can harmoniously grow and has no antagonism, the OD600nm value is increased through mixed bacteria fermentation, the process of mixing after fermentation is omitted, the fermentation time is shortened, and the utilization rate of raw materials, equipment ...

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Номер записи: 16
23-04-2014 дата публикации

Process for producing osmanthus fragrans Chinese pear fruit wine

Номер: CN103740529A
Автор: BIAN MINGHONG, ZUO YONG, CAO XINZHI, LUO HUIBO, WEI CHUNHUI
Принадлежит:

The invention discloses a process for producing osmanthus fragrans Chinese pear fruit wine, which belongs to the field of agriculture product machining. The wine is made by fermenting Chinese pear and osmanthus fragrans as main materials, the sour and sweet fruit taste of the Chinese pear, the sweet fragrance of the osmanthus fragrans, and the healthcare effects of the two materials are retained. The invention mainly focuses on research on novel fruit wine which is made by mixing and fermenting the Chinese pear and the osmanthus fragrans. The process comprises the following steps: juicing fresh Chinese pear as a raw material, wherein the ratio of juice to water is 1:(0.5-1.5), adding 3-5g of dried golden osmanthus fragrans into each liter of the fermentation liquid, subsequently inoculating activated grape wine high-activity yeast to brew the osmanthus fragrans Chinese pear fruit wine, wherein the fermentation condition is that the fermentation period is 6-8 days, the main fermentation ...

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Номер записи: 17
23-04-2014 дата публикации

Method and device for controlling solid-state fermentation temperature of white spirit

Номер: CN103740533A
Автор: HUANG ZHIGUO, LUO HUIBO, WEI CHUNHUI, ZONG XUYAN, DENG JIE, LI MI
Принадлежит:

The invention discloses a method and a device for controlling solid-state fermentation temperature of white spirit. By adopting the method, a solid-state fermentation pit is divided into a plurality of regions, a temperature control device is arranged inside the pit, and the temperature of each region is respectively controlled. By adopting the method, the product quality can be improved, and the fermentation time is shortened. The device is simple in structure, and temperature of different regions inside the pit can be controlled by respectively adjusting the temperature and the flow velocity of a heat-transfer medium in each heat exchange tube; a heat-transfer frame and distilled grains filled into the heat-transfer frame achieve overall hoisting when entering into the pit and discharging out of the pit by using the heat-transfer frame in the device for controlling the fermentation temperature inside the pit, repeated treading and treading with large workload when the feeding and discharging ...

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Номер записи: 18
08-08-2023 дата публикации

Sorghum variety identification method based on hyperspectral imaging technology

Номер: CN116559111A
Автор: TIAN JIANPING, ZHANG XIAOBING, ZHOU SHUYU, WANG JUN, LIANG YAN, HU XINJUN, HUANG DAN, LUO HUIBO
Принадлежит:

The invention provides a sorghum variety identification method based on a hyperspectral imaging technology, belongs to the technical field of crop variety identification, and overcomes the defects that an existing variety identification method is long in time consumption and destructive. Comprising the steps of making and collecting a hyperspectral image of a sorghum sample, performing correction, segmenting sorghum grains and a background by utilizing a gray scale transformation method based on waveband extreme value mapping in combination with an Otsu threshold algorithm, segmenting adhered grains among sorghum by utilizing a watershed algorithm improved by extended maximum value transformation, and extracting spectral data of the sorghum grains; eliminating abnormal spectral data by adopting an isolated forest algorithm; carrying out preprocessing by using a multivariate scatter correction method; converting the spectrum data format of the sorghum grains into two-dimensional grayscale ...

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Номер записи: 19
18-04-2023 дата публикации

Molecular sieve and application thereof in reducing content of miscellaneous aldehyde in Baijiu

Номер: CN115974097A
Автор: YONG DENGJIN, WANG SHOUFENG, LI HUI, LIANG JUNWEI, DING XIUGUO, LAN QIAN, LUO HUIBO
Принадлежит:

The invention belongs to the field of chemical food, and particularly relates to a molecular sieve and application thereof in reducing the content of miscellaneous aldehyde in Baijiu. The specific technical scheme is as follows: the molecular sieve is synthesized from a silicon source and a coupling agent; the coupling agent is any one or more of 3-aminopropyltriethoxysilane, N-aminoethyl-3-aminopropyltriethoxysilane, N-[3-(triethoxysilyl) propyl]-4, 5-dihydroimidazole, and N-imidazole propyl triethoxysilane, and the solvent is one or more of a solvent, a solvent and a solvent. The molecular sieve provided by the invention has an obvious targeted aldehyde removal effect. After 0.5 g/L of the adsorbent is added into the white spirit, acetaldehyde, furfural and total aldehyde can be reduced by 90% or above, and the content of total acid and total ester is not obviously changed.

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Номер записи: 20
01-05-2018 дата публикации

Bent chain drive is banked up with earth to bent room of solid state fermentation multilayer

Номер: CN0207294724U
Автор: CHEN PING, TIAN JIANPING, HU YONG, YANG JINGWEN, LUO HUIBO, HUANG DAN, YANG HAILI
Принадлежит: UNIV SICHUAN SCI & ENG, SICHUAN UNIVERSITY OF SCIENCE & ENGINEERING

The utility model discloses a bent chain drive is banked up with earth to bent room of solid state fermentation multilayer, including frame control system, drive mechanism, detection device, kneepiecehanging flower basket and ventilation unit, control system, drive mechanism, detection device, kneepiece hanging flower basket and ventilation unit install in the frame respectively, be equipped withdetection device on the kneepiece hanging flower basket and pass through the drive mechanism circulating rotation, detection device and ventilation unit are connected with control system respectively, and ventilation unit ventilates to bent room, controls temperature and humidity in the bent room. This device has changed traditional fermented mode, and full automatic mechanism has realized intelligence and has turned over the cranked process, arranges through the multilayer and has improved production efficiency, and the effectual kneepiece fermentation quality of having guaranteed has reduced workman's ...

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Номер записи: 21
27-06-2023 дата публикации

Sorghum variety identification method based on spectral image reconstruction

Номер: CN116337781A
Автор: TIAN JIANPING, WU XIANGDONG, WANG JUN, ZHANG XIAOBING, HUANG DAN, LUO HUIBO
Принадлежит:

The invention provides a sorghum variety identification method based on spectral image reconstruction, and belongs to the technical field of solid brewing raw material detection. Comprising the following steps: improving a spectrum reconstruction model HRNet by using a Transform module; establishing a sorghum spectrum reconstruction data set, and obtaining a mapping relation between the sorghum pseudo RGB image and the hyperspectral image by using an improved spectrum reconstruction model RA-HRNet; the method comprises the following steps: establishing an RGB image acquisition platform, obtaining a sorghum reconstruction spectrum image from an acquired real sorghum RGB image, extracting image features of an area of interest by utilizing image processing, making a sorghum reconstruction spectrum grain variety data set, and establishing a sorghum variety identification BiLSTMAttention model by utilizing the data set; according to the method, the problem that defects and deficiencies exist ...

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Номер записи: 22