CN117044852A - Production method of tomato fruit vinegar beverage - Google Patents
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- CN117044852A CN117044852A CN202311315242.5A CN202311315242A CN117044852A CN 117044852 A CN117044852 A CN 117044852A CN 202311315242 A CN202311315242 A CN 202311315242A CN 117044852 A CN117044852 A CN 117044852A
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- 235000007688 Lycopersicon esculentum Nutrition 0.000 title claims abstract description 371
- 240000003768 Solanum lycopersicum Species 0.000 title claims abstract description 371
- 235000021419 vinegar Nutrition 0.000 title claims abstract description 76
- 239000000052 vinegar Substances 0.000 title claims abstract description 76
- 235000013361 beverage Nutrition 0.000 title claims abstract description 69
- 235000013399 edible fruits Nutrition 0.000 title claims abstract description 66
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 14
- 238000010009 beating Methods 0.000 claims abstract description 131
- 238000004537 pulping Methods 0.000 claims abstract description 89
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 69
- 238000012544 monitoring process Methods 0.000 claims abstract description 45
- 238000003756 stirring Methods 0.000 claims abstract description 36
- 238000000034 method Methods 0.000 claims abstract description 34
- 239000002994 raw material Substances 0.000 claims abstract description 33
- 238000002156 mixing Methods 0.000 claims abstract description 20
- 239000000706 filtrate Substances 0.000 claims abstract description 12
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 claims abstract description 9
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 claims abstract description 9
- 235000011090 malic acid Nutrition 0.000 claims abstract description 9
- 239000001630 malic acid Substances 0.000 claims abstract description 9
- 238000002360 preparation method Methods 0.000 claims abstract description 9
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 claims abstract description 6
- 229960000583 acetic acid Drugs 0.000 claims abstract description 6
- 238000001914 filtration Methods 0.000 claims abstract description 6
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 6
- 235000015193 tomato juice Nutrition 0.000 claims abstract description 6
- 239000002245 particle Substances 0.000 claims description 61
- 238000004364 calculation method Methods 0.000 claims description 12
- 238000005360 mashing Methods 0.000 claims description 5
- 238000007726 management method Methods 0.000 description 13
- 239000000047 product Substances 0.000 description 8
- 230000005484 gravity Effects 0.000 description 5
- 238000012545 processing Methods 0.000 description 4
- 238000005516 engineering process Methods 0.000 description 3
- 238000010586 diagram Methods 0.000 description 2
- 238000012797 qualification Methods 0.000 description 2
- 238000005070 sampling Methods 0.000 description 2
- 238000012216 screening Methods 0.000 description 2
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 244000061458 Solanum melongena Species 0.000 description 1
- 235000002597 Solanum melongena Nutrition 0.000 description 1
- 238000007792 addition Methods 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 238000009826 distribution Methods 0.000 description 1
- 210000002615 epidermis Anatomy 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 238000007689 inspection Methods 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 238000010008 shearing Methods 0.000 description 1
- 239000013589 supplement Substances 0.000 description 1
Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Preparation or treatment thereof
- A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Preparation or treatment thereof containing fruit or vegetable juices
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Preparation or treatment thereof
- A23L2/52—Adding ingredients
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Preparation or treatment thereof
- A23L2/70—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter
- A23L2/84—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter using microorganisms or biological material, e.g. enzymes
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12J—VINEGAR; PREPARATION OR PURIFICATION THEREOF
- C12J1/00—Vinegar; Preparation or purification thereof
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- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Food Science & Technology (AREA)
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- Polymers & Plastics (AREA)
- Zoology (AREA)
- Organic Chemistry (AREA)
- Molecular Biology (AREA)
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- General Engineering & Computer Science (AREA)
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Abstract
The invention discloses a production method of tomato fruit vinegar beverage, which comprises the steps of mixing tomatoes with water, adding pectase under the condition of room temperature, and pulping to obtain tomato juice; filtering tomato beating juice to obtain filtrate, adding mature vinegar and malic acid into the filtrate, and mixing to obtain tomato fruit vinegar beverage; acquiring tomato raw material data based on a tomato pulping process; the tomato raw material data comprise tomato weight and tomato moisture; acquiring tomato beating influence data based on tomato raw material data; the beating influence data comprise the total weight and total water value of the qualified tomatoes; determining beating parameters according to tomato beating influence data; the beating parameters comprise water supply and stirring speed when the tomatoes are added into the container for beating; pulping tomatoes according to pulping parameters, obtaining pulping states of the tomatoes in a container, and monitoring in real time; the invention greatly improves the preparation quality of the tomato fruit vinegar beverage.
Description
Technical Field
The invention relates to the technical field of tomato beverages, in particular to a production method of a tomato fruit vinegar beverage.
Background
The fruit vinegar beverage is a beverage product which can supplement nutrient components required by human body and has a certain health care function.
Chinese patent CN101283827B discloses a tomato fruit vinegar beverage and a production method thereof, wherein the tomato fruit vinegar beverage is prepared by mixing tomato pulp and water, pulping and heating, adding enzyme for heat preservation reaction and combining high-speed shearing treatment to realize pulping; in the beating mode, the water content of each tomato is different, and the prepared proportioning parameters are fixed, so that the obtained tomato fruit vinegar beverage has larger difference, and the quality of the product is uneven.
Disclosure of Invention
The invention aims to provide a production method of a tomato fruit vinegar beverage, which solves the following technical problems: because the water content of each tomato is different, the prepared proportioning parameters are fixed, so that the obtained tomato fruit vinegar beverage is greatly different.
The aim of the invention can be achieved by the following technical scheme:
a production method of tomato fruit vinegar beverage comprises the following steps:
step one: mixing tomato with water, adding pectase at room temperature, and pulping to obtain tomato juice;
step two: filtering tomato beating juice to obtain filtrate, adding mature vinegar and malic acid into the filtrate, and mixing to obtain tomato fruit vinegar beverage;
in the first step, tomato raw material data are obtained based on a tomato pulping process; the tomato raw material data comprise tomato weight and tomato moisture;
acquiring tomato beating influence data based on tomato raw material data; the beating influence data comprise the total weight and total water value of the qualified tomatoes;
determining beating parameters according to tomato beating influence data; the beating parameters comprise water supply and stirring speed when the tomatoes are added into the container for beating; the stirring speed is the stirring speed when the tomatoes are pulped;
and pulping the tomatoes according to the pulping parameters, obtaining the pulping state of the tomatoes in the container, and monitoring in real time.
As a further scheme of the invention: and if the tomato weight and the tomato moisture are both greater than the corresponding preset tomato weight and preset tomato moisture, marking the tomato as a qualified tomato.
As a further scheme of the invention: the water content of the tomatoes and the total water content obtained according to the mass ratio of tomato pulp to water during the preparation of the tomato fruit vinegar beverage are obtained, and the water supply is obtained by calculating the difference between the water content of the tomatoes and the total water content.
As a further scheme of the invention: the total weight of the tomatoes is obtained, and the stirring rotating speed during pulping of the tomatoes is output according to a preset stirring model.
As a further scheme of the invention: the stirring model comprises substituting the total weight of tomatoes into stirring grades, and distributing different stirring rotating speeds based on the stirring grades; the stirring grade is determined by the weight of the tomatoes in the container, and stirring rotation speed is correspondingly distributed when the weight of the tomatoes in the container is in the weight interval.
As a further scheme of the invention: the beating state comprises beating temperature data;
the temperature data acquisition mode during beating is as follows: adding and summing all temperatures measured by the temperature sensors to obtain an average value, and obtaining a beating temperature average value; carrying out difference calculation on the temperatures measured by two adjacent temperature sensors to obtain a temperature difference, and adding and summing all the temperature differences to obtain a beating temperature difference;
presetting a monitoring period, dividing the monitoring period into a plurality of monitoring nodes, performing difference calculation on beating temperature difference values of two adjacent monitoring nodes to obtain temperature variation values, and adding and summing all the temperature variation values in the monitoring period to obtain beating temperature variation values.
As a further scheme of the invention: the beating state also comprises granularity data during beating;
the granularity data acquisition mode during pulping is as follows: adding and summing the particle sizes measured by all particle size analyzers to obtain a mean value of pulping particle sizes; calculating the difference value of the particle sizes measured by two adjacent particle size analyzers to obtain a particle size difference value, and adding and summing all the particle size difference values to obtain a beating particle size difference value;
presetting a monitoring period, dividing the monitoring period into a plurality of monitoring nodes, performing difference calculation on the beating particle size difference values of two adjacent monitoring nodes to obtain particle size variation values, and adding and summing all the particle size variation values in the monitoring period to obtain the beating particle size variation values.
As a further scheme of the invention: if the beating temperature average value and the beating particle diameter average value are respectively and correspondingly positioned in the beating temperature interval and the beating particle diameter interval, and meanwhile, when the beating temperature variable value and the beating particle diameter variable value are smaller than the beating temperature variable threshold value and the beating particle diameter variable threshold value, the tomato beating is finished, and a beating completion signal is correspondingly generated.
The invention has the beneficial effects that:
according to the invention, tomato raw material data is obtained based on a tomato pulping process, tomato pulping influence data is obtained based on the tomato raw material data, pulping parameters are determined according to the tomato pulping influence data, the tomato is subjected to pulping treatment according to the pulping parameters, the pulping state of the tomato in a container is obtained, and real-time monitoring is performed, so that the problems that in the prior art, tomato fruit vinegar beverage is directly mixed with water for pulping in the pulping process of preparation are solved, the proportioning accuracy of the tomato fruit vinegar beverage is greatly improved, and the preparation quality of the tomato fruit vinegar beverage is greatly improved; the method has the advantages that the completeness of the enzymolysis reaction and the qualification of the particle size of the tomatoes in the pulping process are greatly improved through monitoring the pulping process, the occurrence of the enzymolysis reaction in the preset pulping time is avoided, the enzymolysis reaction is still carried out and not finished, the tomato pulp particles are too large, the utilization rate of the tomato prepared beverage is influenced, and the quality of the tomato fruit vinegar beverage is further improved.
Drawings
The invention is further described below with reference to the accompanying drawings.
FIG. 1 is a flow chart of a method for producing a tomato fruit vinegar beverage in an embodiment of the present invention;
fig. 2 is a flowchart of a pulping management method of a tomato fruit vinegar beverage in embodiment 4 of the present invention;
fig. 3 is a flowchart of a pulping management method of a tomato fruit vinegar beverage in embodiment 5 of the present invention;
fig. 4 is a system block diagram of a pulping management system for tomato fruit vinegar beverage in embodiment 6 of the present invention.
Detailed Description
The following description of the embodiments of the present invention will be made clearly and completely with reference to the accompanying drawings, in which it is apparent that the embodiments described are only some embodiments of the present invention, but not all embodiments. All other embodiments, which can be made by those skilled in the art based on the embodiments of the invention without making any inventive effort, are intended to be within the scope of the invention.
Example 1
The invention relates to a tomato fruit vinegar beverage, which comprises the following raw materials in parts by weight: 10 parts of tomatoes, 2 parts of mature vinegar, 1 part of malic acid and 20 parts of water;
referring to fig. 1, the method for producing the tomato fruit vinegar beverage comprises the following steps:
step one: mixing tomatoes with water according to the weight parts, adding pectase with the weight ratio of 0.8% of the tomatoes at room temperature, and pulping at the rotating speed of 800-2500rpm to obtain tomato juice;
step two: filtering tomato beating juice to obtain filtrate, adding the mature vinegar and malic acid into the filtrate, and mixing uniformly to obtain the tomato fruit vinegar beverage.
Example 2
The invention relates to a tomato fruit vinegar beverage, which comprises the following raw materials in parts by weight: 15 parts of tomatoes, 4 parts of mature vinegar, 2 parts of malic acid and 60 parts of water;
referring to fig. 1, the method for producing the tomato fruit vinegar beverage comprises the following steps:
step one: mixing tomatoes with water according to the weight parts, adding pectase with the weight ratio of 0.8% of the tomatoes at room temperature, and pulping at the rotating speed of 800-2500rpm to obtain tomato juice;
step two: filtering tomato beating juice to obtain filtrate, adding the mature vinegar and malic acid into the filtrate, and mixing uniformly to obtain the tomato fruit vinegar beverage.
Example 3
The invention relates to a tomato fruit vinegar beverage, which comprises the following raw materials in parts by weight: 20 parts of tomatoes, 6 parts of mature vinegar, 3 parts of malic acid and 120 parts of water;
referring to fig. 1, the method for producing the tomato fruit vinegar beverage comprises the following steps:
step one: mixing tomatoes with water according to the weight parts, adding pectase with the weight ratio of 0.8% of the tomatoes at room temperature, and pulping at the rotating speed of 800-2500rpm to obtain tomato juice;
step two: filtering tomato beating juice to obtain filtrate, adding the mature vinegar and malic acid into the filtrate, and mixing uniformly to obtain the tomato fruit vinegar beverage.
Example 4
Fig. 2 is a flowchart of a pulping management method for a tomato fruit vinegar beverage in embodiment 4 of the present invention, which is applicable to the application of the mixing and stirring scheme of tomato pulp and water in the preparation process of a tomato fruit vinegar beverage in embodiments 1-3, and the method can be executed by the pulping management system for a tomato fruit vinegar beverage;
as shown in fig. 2, the pulping management method of the tomato fruit vinegar beverage specifically comprises the following steps:
s1, acquiring tomato raw material data based on a tomato pulping process;
wherein, the tomato beating process is based on mixing tomato pulp with water and then uniformly mixing with raw materials such as mature vinegar to obtain tomato fruit vinegar beverage, and the tomato fruit vinegar beverage comprises but is not limited to: tomato pulp and water mass ratio 1:2, tomato fruit vinegar beverage, tomato pulp and water mass ratio 1:4, tomato fruit vinegar beverage, tomato pulp and water mass ratio 1:6 tomato fruit vinegar beverage;
tomato raw material data includes, but is not limited to: tomato weight, tomato moisture;
in some embodiments, tomato raw material data is obtained based on a tomato pulping process, comprising: according to the tomato pulping process, acquiring tomato raw material data through a gravity sensor and a moisture measuring instrument;
for example, the mass ratio of tomato pulp to water is 1:2, preparing a tomato fruit vinegar beverage by a beating process, obtaining the quality of each tomato by a gravity sensor on the tomatoes to be beaten based on the beating process requirements, and obtaining the moisture of each tomato by a moisture measuring instrument;
s2, acquiring tomato beating influence data based on tomato raw material data;
wherein, the beating influence data comprise the total weight and total water value of the qualified tomatoes; the qualified tomatoes are determined to be qualified tomatoes according to the weight of each tomato and the water content of the tomato, and the comparison and judgment are carried out to meet the preset standard; the total weight is the sum of all the weight additions of the tomatoes to be pulped, and the total water value is the sum of all the water weights of the tomatoes to be pulped; specifically, the weight is calculated by the formulaThe calculation formula of the total water value isThe method comprises the steps of carrying out a first treatment on the surface of the In the calculation formula, i represents the number of tomatoes, mi represents the weight of each tomato, and ki represents the water content of each tomato;
in some embodiments, according to the obtained tomato raw material data of S1, the tomato raw material data includes tomato weight and tomato moisture, if both tomato weight and tomato moisture are greater than the corresponding preset tomato weight and preset tomato moisture, the tomato is marked as a qualified tomato, and if either tomato weight or tomato moisture is less than or equal to the corresponding preset tomato weight and preset tomato moisture, the tomato is marked as a unqualified tomato;
counting the total weight and total moisture of the tomatoes which are qualified products, and marking the tomato total weight and total moisture as mi and ki correspondingly; using equation oneFormula IIMeter (D)Calculating total tomato weight ZM and total tomato water value ZS;
exemplary, the obtained tomato weight according to S1 includes 212g, 204g, 235g, 240g, 230g, 126g, 108g, and the corresponding tomato moisture includes 92%, 89%, 84%, 76%, 73%, 91%, 94%, so that the tomato weight is 212g, 204g, 235g, and the corresponding tomato moisture is 92%, 89%, 84% greater than the corresponding preset tomato weight 150g and the preset tomato moisture 79%, and the tomato is marked as a qualified tomato; the weight of the tomatoes is 240g, 230g, 126g and 108g, the tomato moisture is 76%, 73%, 91% and 94%, one of the tomatoes is smaller than the corresponding preset tomato weight of 150g and the preset tomato moisture of 79%, and the tomatoes are marked as unqualified tomatoes;
counting 212g, 204g and 235g of tomatoes which are qualified products and 92%, 89% and 84% of tomato water, and correspondingly calculating to obtain 651g of total tomato weight and 574g of total tomato water by using a formula I and a formula II;
s3, determining beating parameters according to tomato beating influence data;
wherein, the beating parameters comprise water supply and stirring speed when the tomatoes are added into the container for beating; obtaining the water content of the tomatoes and the total water content obtained according to the mass ratio of tomato pulp to water when the tomato fruit vinegar beverage is prepared, and calculating the difference between the water content of the tomatoes and the total water content to obtain the water supply; the stirring speed is the stirring speed when the tomatoes are pulped;
in some embodiments, the total tomato weight ZM and total tomato water value ZS in S2 are obtained by first determining the water supply LSb to be added, specifically, the water supply calculated by the formulaWherein Bf is the mass ratio of tomato pulp to water according to the mass ratio of tomato pulp to water in the preparation of the tomato fruit vinegar beverage, and the mass ratio of tomato pulp to water in S1 is 1: 2. tomato pulp and water mass ratio 1: 4. tomato pulp and water mass ratio 1:6, the Bf can be 2, 4 and 6;
obtaining the total weight ZM of the tomatoes in the step S2, and outputting the stirring rotation speed Vf of the tomatoes during pulping according to a preset stirring model; the calculated water supply quantity and the beating parameters of the stirring rotating speed are displayed through a display module of the beating management system;
the stirring model comprises substituting the total weight of tomatoes into stirring grades, and distributing different stirring rotating speeds based on the stirring grades; the stirring grade is determined by the weight of the tomatoes in the container, and when the weight of the tomatoes in the container is in the weight interval, stirring rotating speeds are correspondingly distributed;
wherein the weight interval comprises (0, 10), (10, 20), (20, 30), the unit is kg, and the corresponding distribution stirring rotation speed comprises 800, 1500, 2000, the unit is rpm;
illustratively, in a 100L container, when the added tomato weight is 8kg, the corresponding stirring speed is 800rpm.
S4, pulping the tomatoes according to pulping parameters, obtaining the pulping state of the tomatoes in the container, and monitoring in real time;
wherein, the beating state comprises beating temperature data and beating granularity data; the temperature data is obtained by arranging a temperature sensor in the container in a spiral way and the number of turns is one, and the granularity data is obtained by arranging a granularity analyzer in the container in a spiral way and the number of turns is one; the acquisition of the beating state can effectively improve the comprehensiveness of data acquisition on the premise of effectively saving the use amount of acquisition equipment;
the temperature data at beating was obtained by: adding and summing all temperatures measured by the temperature sensors to obtain an average value, and obtaining a beating temperature average value; carrying out difference calculation on the temperatures measured by two adjacent temperature sensors to obtain a temperature difference, and adding and summing all the temperature differences to obtain a beating temperature difference;
presetting a monitoring period, dividing the monitoring period into a plurality of monitoring nodes, performing difference calculation on beating temperature difference values of two adjacent monitoring nodes to obtain temperature variation values, and adding and summing all the temperature variation values in the monitoring period to obtain beating temperature variation values;
particle size data at beating was obtained by: adding and summing the particle sizes measured by all particle size analyzers to obtain a mean value of beating particle sizes; calculating the difference value of the particle sizes measured by two adjacent particle size analyzers to obtain a particle size difference value, and adding and summing all the particle size difference values to obtain a beating particle size difference value;
presetting a monitoring period, dividing the monitoring period into a plurality of monitoring nodes, performing difference calculation on the beating particle size difference values of two adjacent monitoring nodes to obtain particle size variable values, and adding and summing all the particle size variable values in the monitoring period to obtain beating particle size variable values;
wherein, the monitoring period can be set by a person skilled in the art according to actual conditions, and the monitoring period comprises 30s, 1min, 2min and the like; the number of the monitoring nodes is more than 2;
the real-time monitoring is to compare the obtained beating temperature data and beating granularity data with corresponding threshold values, and if the beating temperature data and the beating granularity data meet the process requirements, a beating completion signal is generated;
in some embodiments, tomato is pulped according to pulping parameters, and pulping temperature data comprising a pulping temperature average value and a pulping temperature variable value are obtained, wherein the pulping temperature data comprises pulping particle size average value and pulping particle size variable value; if the beating temperature average value and the beating particle diameter average value are respectively and correspondingly positioned in a beating temperature interval and a beating particle diameter interval, and meanwhile, if the beating temperature variation value and the beating particle diameter variation value are smaller than a beating temperature variation threshold value and a beating particle diameter variation threshold value, the tomato beating is finished, a beating completion signal is correspondingly generated, and otherwise, a beating incompletion signal is generated;
and sending the beating completion signal and the beating incompletion signal to the stirrer through the beating management system, stopping the stirrer when the stirrer receives the beating completion signal, and continuously completing the stirring work when the stirrer receives the beating incompletion signal.
According to the technical scheme, the tomato raw material data is obtained based on the tomato pulping process, the tomato pulping influence data is obtained based on the tomato raw material data, the pulping parameters are determined according to the tomato pulping influence data, the tomato is subjected to pulping treatment according to the pulping parameters, the pulping state of the tomato in the container is obtained, and real-time monitoring is carried out, so that the problems that in the prior art, the tomato pulp and water are directly mixed and pulped in the pulping process of the preparation of the tomato fruit vinegar beverage are solved, the proportioning accuracy of the tomato fruit vinegar beverage is greatly improved, and the preparation quality of the tomato fruit vinegar beverage is greatly improved; the method has the advantages that the completeness of the enzymolysis reaction and the qualification of the particle size of the tomatoes in the pulping process are greatly improved through monitoring the pulping process, the occurrence of the enzymolysis reaction in the preset pulping time is avoided, the enzymolysis reaction is still carried out and not finished, the tomato pulp particles are too large, the utilization rate of the tomato prepared beverage is influenced, and the quality of the tomato fruit vinegar beverage is further improved.
Example 5
Fig. 3 is a flowchart of a pulping management method of a tomato fruit vinegar beverage in embodiment 5 of the present invention;
as shown in fig. 3, before S1, quality inspection is performed on tomatoes, comprising the following steps:
s01, obtaining tomato expression parameters;
wherein the tomato performance parameters comprise tomato volume, tomato color value and tomato fold area; the volume of the tomatoes is the size of the tomatoes, the color value of the tomatoes is the color degree of the tomatoes, the wrinkling area of the tomatoes is the total area of the wrinkling of the epidermis caused by shrinkage of the tomatoes;
in some embodiments, the image data of each tomato is obtained by an infrared camera, the tomato volume, the tomato color value and the tomato fold area are obtained by an image processing technology, and the image processing by the infrared camera is a common known technology, which is not described herein;
s02, judging whether the tomatoes are qualified tomatoes or not based on the tomato expression parameters;
wherein, the qualified tomato is expressed as that the tomato can be used as a raw material for preparing tomato fruit vinegar beverage;
in some embodiments, if the tomato volume, the tomato color value, and the tomato fold area of the tomato performance parameters are all within the corresponding preset ranges, then identifying the tomato as a good tomato, otherwise, as a bad tomato, which is not added to the container to prepare a tomato fruit vinegar beverage;
s03, sampling a plurality of qualified tomatoes, and acquiring tomato raw material data based on a tomato pulping process;
in some embodiments, extracting a plurality of tomatoes as samples according to the tomato volume, the tomato color value and the tomato fold area from small to large steps, and acquiring tomato raw material data of a plurality of samples through a gravity sensor and a moisture measuring instrument according to a tomato pulping process;
s04, acquiring tomato beating influence data based on tomato raw material data;
in some embodiments, according to the tomato raw material data in S03, calculating the total weight of the tomatoes and the total water value of the tomatoes in the qualified product according to the multiples of the sample tomatoes and the whole qualified product tomatoes;
s3, determining beating parameters according to tomato beating influence data;
s4, pulping the tomatoes according to pulping parameters, obtaining the pulping state of the tomatoes in the container, and monitoring in real time;
the contents of S3 and S4 are the same as those of embodiment 4, and will not be described here again.
According to the technical scheme, the tomatoes are rapidly screened by the infrared photographing technology, qualified tomatoes which need to be prepared into the tomato fruit vinegar beverage can be rapidly obtained by screening, and the tomato beating influence data can be rapidly obtained based on the embodiment, so that the processing speed of the tomato fruit vinegar beverage in the beating process is improved.
Example 6
Fig. 4 is a system block diagram of a tomato fruit vinegar beverage mashing management system in embodiment 6 of the present invention, where the present embodiment is a tomato fruit vinegar beverage mashing management system, and the mashing management methods of embodiments 4 and 5 may be executed, and the mashing management system includes:
optionally, the screening module acquires the tomato performance parameters and judges whether the tomato is a qualified tomato or not;
in some embodiments, image data of each tomato is acquired by an infrared camera, and tomato volume, tomato color value and tomato fold area are obtained by image processing techniques;
if the tomato volume, the tomato color value and the tomato fold area of the tomato expression parameters are all in the corresponding preset ranges, the tomato is identified as a qualified tomato, otherwise, the tomato is an unqualified tomato, and the unqualified tomato is not added into a container to prepare a tomato fruit vinegar beverage;
the calculation module is used for sampling a plurality of qualified tomatoes and acquiring tomato raw material data based on a tomato pulping process; acquiring tomato beating influence data based on tomato raw material data;
in some embodiments, extracting a plurality of tomatoes as samples according to the tomato volume, the tomato color value and the tomato fold area from small to large steps, and acquiring tomato raw material data of a plurality of samples through a gravity sensor and a moisture measuring instrument according to a tomato pulping process; calculating to obtain total weight and total water value of the tomatoes of the qualified product according to the multiple of the sample tomatoes and the whole qualified product tomatoes;
in other embodiments, according to the tomato pulping process, tomato raw material data is obtained through a gravity sensor and a moisture measuring instrument, if the tomato weight and the tomato moisture are both greater than the corresponding preset tomato weight and preset tomato moisture, the tomato is marked as a qualified tomato, and if either the tomato weight and the tomato moisture are both less than or equal to the corresponding preset tomato weight and preset tomato moisture, the tomato is marked as a unqualified tomato;
the proportioning module is used for determining beating parameters according to tomato beating influence data;
in some embodiments, the total tomato weight ZM and total tomato water value ZS in S2 are obtained by first determining the water supply LSb to be added, specifically, the water supply calculated by the formulaWherein Bf is the total weight ZM of the tomato obtained according to the mass ratio of the tomato pulp to water when the tomato fruit vinegar beverage is prepared, and the tomato fruit vinegar beverage is output according to a preset stirring modelStirring rotation speed Vf of eggplant during pulping;
the monitoring module is used for pulping the tomatoes according to the pulping parameters, obtaining the pulping state of the tomatoes in the container and monitoring the pulping state in real time;
in some embodiments, tomato is pulped according to pulping parameters, and pulping temperature data comprising a pulping temperature average value and a pulping temperature variable value are obtained, wherein the pulping temperature data comprises pulping particle size average value and pulping particle size variable value; if the beating temperature average value and the beating particle diameter average value are respectively and correspondingly positioned in the beating temperature interval and the beating particle diameter interval, and meanwhile, when the beating temperature variable value and the beating particle diameter variable value are smaller than the beating temperature variable threshold value and the beating particle diameter variable threshold value, the tomato beating is finished, and a beating completion signal is correspondingly generated.
The above formulas are all formulas with dimensions removed and numerical values calculated, the formulas are formulas with a large amount of data collected for software simulation to obtain the latest real situation, and preset parameters in the formulas are set by those skilled in the art according to the actual situation.
The foregoing describes one embodiment of the present invention in detail, but the description is only a preferred embodiment of the present invention and should not be construed as limiting the scope of the invention. All equivalent changes and modifications within the scope of the present invention are intended to be covered by the present invention.
Claims (8)
1. The production method of the tomato fruit vinegar beverage is characterized by comprising the following steps of:
step one: mixing tomato with water, adding pectase at room temperature, and pulping to obtain tomato juice;
step two: filtering tomato beating juice to obtain filtrate, adding mature vinegar and malic acid into the filtrate, and mixing to obtain tomato fruit vinegar beverage;
in the first step, tomato raw material data are obtained based on a tomato pulping process; the tomato raw material data comprise tomato weight and tomato moisture;
acquiring tomato beating influence data based on tomato raw material data; the beating influence data comprise the total weight and total water value of the qualified tomatoes;
determining beating parameters according to tomato beating influence data; the beating parameters comprise water supply and stirring speed when the tomatoes are added into the container for beating; the stirring speed is the stirring speed when the tomatoes are pulped;
and pulping the tomatoes according to the pulping parameters, obtaining the pulping state of the tomatoes in the container, and monitoring in real time.
2. The method of claim 1, wherein the tomato is marked as a good tomato if the tomato weight and tomato moisture are greater than the corresponding predetermined tomato weight and predetermined tomato moisture.
3. The method for producing a tomato fruit vinegar beverage according to claim 1, wherein the water supply is obtained by obtaining the water content of the tomato itself and the total water content obtained according to the mass ratio of the tomato pulp to the water in the preparation of the tomato fruit vinegar beverage, and calculating the difference between the water content of the tomato itself and the total water content.
4. The method for producing a tomato fruit vinegar beverage according to claim 1, wherein the total weight of the tomato is obtained, and the stirring rotation speed of the tomato during beating is output according to a preset stirring model.
5. A method of producing a tomato fruit vinegar beverage according to claim 4, wherein the blending model comprises substituting the total weight of tomatoes into a blending grade and assigning different blending speeds based on the blending grade; the stirring grade is determined by the weight of the tomatoes in the container, and stirring rotation speed is correspondingly distributed when the weight of the tomatoes in the container is in the weight interval.
6. A method of producing a tomato fruit vinegar beverage according to claim 1, wherein the beating status comprises beating time temperature data;
the temperature data acquisition mode during beating is as follows: adding and summing all temperatures measured by the temperature sensors to obtain an average value, and obtaining a beating temperature average value; carrying out difference calculation on the temperatures measured by two adjacent temperature sensors to obtain a temperature difference, and adding and summing all the temperature differences to obtain a beating temperature difference;
presetting a monitoring period, dividing the monitoring period into a plurality of monitoring nodes, performing difference calculation on beating temperature difference values of two adjacent monitoring nodes to obtain temperature variation values, and adding and summing all the temperature variation values in the monitoring period to obtain beating temperature variation values.
7. The method of claim 6, wherein the mashing status further comprises data on the size of the mashed tomato fruit vinegar;
the granularity data acquisition mode during pulping is as follows: adding and summing the particle sizes measured by all particle size analyzers to obtain a mean value of pulping particle sizes; calculating the difference value of the particle sizes measured by two adjacent particle size analyzers to obtain a particle size difference value, and adding and summing all the particle size difference values to obtain a beating particle size difference value;
presetting a monitoring period, dividing the monitoring period into a plurality of monitoring nodes, performing difference calculation on the beating particle size difference values of two adjacent monitoring nodes to obtain particle size variation values, and adding and summing all the particle size variation values in the monitoring period to obtain the beating particle size variation values.
8. The method according to claim 7, wherein the beating completion signal is generated when the beating temperature average value and the beating particle diameter average value are respectively in the beating temperature interval and the beating particle diameter interval, and the beating temperature variation value and the beating particle diameter variation value are smaller than the beating temperature variation threshold value and the beating particle diameter variation threshold value.
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| CN118648659A (en) * | 2024-08-16 | 2024-09-17 | 山东农圣恒昌农业科技有限公司 | A tomato vinegar beverage and production method thereof |
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| WO2007035486A2 (en) * | 2005-09-16 | 2007-03-29 | Motts Llp | Tomato-based alcohol compositions and methods of preparation |
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