CN118648659B - A tomato vinegar beverage and production method thereof - Google Patents
A tomato vinegar beverage and production method thereof Download PDFInfo
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- 235000007688 Lycopersicon esculentum Nutrition 0.000 title claims abstract description 79
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 36
- 239000000052 vinegar Substances 0.000 title claims abstract description 35
- 235000021419 vinegar Nutrition 0.000 title claims abstract description 35
- 235000013361 beverage Nutrition 0.000 title claims abstract description 32
- 240000003768 Solanum lycopersicum Species 0.000 title claims description 75
- 238000006243 chemical reaction Methods 0.000 claims abstract description 109
- 102000004190 Enzymes Human genes 0.000 claims abstract description 64
- 108090000790 Enzymes Proteins 0.000 claims abstract description 64
- 238000012545 processing Methods 0.000 claims abstract description 59
- 238000004321 preservation Methods 0.000 claims abstract description 8
- 238000010008 shearing Methods 0.000 claims description 46
- 238000009413 insulation Methods 0.000 claims description 34
- 230000008859 change Effects 0.000 claims description 32
- 238000013507 mapping Methods 0.000 claims description 12
- 238000010009 beating Methods 0.000 claims description 10
- 238000000034 method Methods 0.000 claims description 9
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 9
- 239000000463 material Substances 0.000 claims description 7
- 235000015193 tomato juice Nutrition 0.000 claims description 7
- 238000001914 filtration Methods 0.000 claims description 5
- 238000002156 mixing Methods 0.000 claims description 5
- 238000010438 heat treatment Methods 0.000 claims description 4
- 230000008569 process Effects 0.000 claims description 3
- 240000007594 Oryza sativa Species 0.000 claims description 2
- 235000007164 Oryza sativa Nutrition 0.000 claims description 2
- VYPSYNLAJGMNEJ-UHFFFAOYSA-N Silicium dioxide Chemical compound O=[Si]=O VYPSYNLAJGMNEJ-UHFFFAOYSA-N 0.000 claims description 2
- 235000009566 rice Nutrition 0.000 claims description 2
- 239000005909 Kieselgur Substances 0.000 claims 1
- 238000002360 preparation method Methods 0.000 claims 1
- 230000001105 regulatory effect Effects 0.000 abstract description 6
- 235000013305 food Nutrition 0.000 abstract description 2
- 241000227653 Lycopersicon Species 0.000 abstract 4
- 235000013399 edible fruits Nutrition 0.000 description 20
- 238000011534 incubation Methods 0.000 description 16
- 230000009471 action Effects 0.000 description 9
- 238000004537 pulping Methods 0.000 description 6
- 230000035484 reaction time Effects 0.000 description 6
- 230000002085 persistent effect Effects 0.000 description 5
- 239000002994 raw material Substances 0.000 description 3
- 230000001276 controlling effect Effects 0.000 description 2
- 239000000706 filtrate Substances 0.000 description 2
- 238000012544 monitoring process Methods 0.000 description 2
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 description 1
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 description 1
- 229960000583 acetic acid Drugs 0.000 description 1
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 230000003078 antioxidant effect Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- 235000012055 fruits and vegetables Nutrition 0.000 description 1
- 230000008821 health effect Effects 0.000 description 1
- 238000001727 in vivo Methods 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 235000011090 malic acid Nutrition 0.000 description 1
- 239000001630 malic acid Substances 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 238000005457 optimization Methods 0.000 description 1
- 239000000047 product Substances 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 238000005303 weighing Methods 0.000 description 1
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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
- A23L2/38—Other non-alcoholic beverages
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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
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- 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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- G—PHYSICS
- G16—INFORMATION AND COMMUNICATION TECHNOLOGY [ICT] SPECIALLY ADAPTED FOR SPECIFIC APPLICATION FIELDS
- G16C—COMPUTATIONAL CHEMISTRY; CHEMOINFORMATICS; COMPUTATIONAL MATERIALS SCIENCE
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- G16C20/10—Analysis or design of chemical reactions, syntheses or processes
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- G—PHYSICS
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- G16C20/70—Machine learning, data mining or chemometrics
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Abstract
本发明属于食品生产技术领域，本发明提供了一种番茄果醋饮料及其生产方法，包括：基于对温度数据进行判断分析，生成温度分析信号；根据温度持续增长表现值判断酶保温反应温度是否呈现持续的线性增长，并获取到预测温度临界时间；基于对色度表现数据进行过处理分析，得到均匀表现值，判断番茄浆是否反应处理均匀，若不均匀，则获取预测反应处理时间，并将预测反应处理时间与预测温度临界时间进行比较，生成调控信号，基于调控信号，获取到剪切间隙调控系数，基于剪切间隙调控系数对酶保温反应并结合高速剪切处理时的高速剪切进行调控，有利于保证在温度最佳范围内完成对番茄浆的反应处理，提高了番茄果醋饮料的生产质量。
The invention belongs to the technical field of food production. The invention provides a tomato vinegar beverage and a production method thereof, comprising: generating a temperature analysis signal based on judging and analyzing temperature data; judging whether the temperature of an enzyme heat preservation reaction presents a continuous linear growth according to a temperature continuous growth performance value, and obtaining a predicted temperature critical time; judging whether the tomato pulp is uniformly reacted and processed based on a processed analysis of chromaticity performance data, and obtaining a uniform performance value, if not, obtaining a predicted reaction processing time, and comparing the predicted reaction processing time with the predicted temperature critical time to generate a control signal, obtaining a shear gap control coefficient based on the control signal, and regulating the enzyme heat preservation reaction and the high-speed shear during the high-speed shear processing based on the shear gap control coefficient, which is conducive to ensuring that the reaction processing of the tomato pulp is completed within an optimal temperature range, and improving the production quality of the tomato vinegar beverage.
Description
Technical Field
The invention belongs to the technical field of food production, and in particular relates to a tomato fruit vinegar beverage and a production method thereof.
Background
Tomato is one of common fruits and vegetables, is rich in various vitamins, minerals and antioxidant substances, and fruit vinegar has various health effects of regulating in-vivo acid-base balance, promoting digestion and the like. The tomato fruit vinegar beverage prepared by combining the tomato fruit vinegar beverage not only enriches the mouthfeel and the flavor of the beverage, but also improves the nutritive value of the beverage. However, the tomato fruit vinegar beverage in the market at present has a plurality of types, but most of the tomato fruit vinegar beverages have the problem of unstable quality.
A chinese patent application with publication number CN117044852a discloses a method for producing tomato fruit vinegar beverage, comprising: mixing tomato with water, adding pectase at 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; and pulping the tomatoes according to the pulping parameters, obtaining the pulping state of the tomatoes in the container, and monitoring in real time.
In the prior art, the beating parameters are determined through beating influence data, so that real-time monitoring processing in tomato fruit vinegar beverage production is realized, but the operation complexity is higher, and secondly, predictive analysis on the tomato fruit vinegar beverage production process is lacked, namely, predictive analysis on the parameter change time and the production processing time is lacked, so that production optimization is judged and interfered, for example, when the production parameters are changed, the allowable change time is predictable, and the required time for production is judged according to the current production state, if the change time of the allowable production parameters is predicted to be greater than or equal to the required time for production, the intervention control on production is not needed, otherwise, the control is carried out, and the predictive analysis on the production is lacked in the prior art, so that the production operation complexity is higher.
Therefore, the invention provides a tomato fruit vinegar beverage and a production method thereof.
Disclosure of Invention
In order to overcome the deficiencies of the prior art, at least one technical problem presented in the background art is solved.
The technical scheme adopted for solving the technical problems is as follows: a method for producing tomato fruit vinegar beverage, comprising:
Acquiring temperature data of an enzyme thermal insulation reaction in real time and combining high-speed shearing treatment, wherein the temperature data comprises a temperature value, generating a temperature analysis signal based on judgment and analysis of the temperature data, acquiring a temperature continuous increase expression value based on the temperature analysis signal, judging whether the temperature of the enzyme thermal insulation reaction shows continuous linear increase according to the temperature continuous increase expression value, if so, generating a first time analysis signal, if not, generating a second time analysis signal, and acquiring predicted temperature critical time based on the first time analysis signal and the second time analysis signal respectively;
Acquiring the colorimetric performance data of the tomato pulp in real time during enzyme heat preservation reaction and combining high-speed shearing treatment, wherein the colorimetric performance data comprise colorimetric values, obtaining uniform performance values based on treatment analysis of the colorimetric performance data, comparing the uniform performance values with uniform performance thresholds, judging whether the tomato pulp is uniformly treated, if so, stopping the reaction treatment, if not, acquiring predicted reaction treatment time, comparing the predicted reaction treatment time with predicted temperature critical time, and if the predicted reaction treatment time is greater than the predicted temperature critical time, generating a regulating signal;
And acquiring a shear gap regulation and control coefficient based on the regulation and control signal, wherein the shear gap regulation and control coefficient comprises a shear gap regulation and control value, and regulating and controlling the enzyme thermal insulation reaction and the high-speed shear in combination with the high-speed shear treatment based on the shear gap regulation and control coefficient.
The invention further adopts the technical scheme that: the temperature analysis signal is generated in the following manner:
The temperature value during the enzyme thermal insulation reaction is monitored in real time through a temperature sensor, when the temperature value during the enzyme thermal insulation reaction starts to deviate and is larger than the standard temperature value set by the enzyme thermal insulation reaction, a processing signal is generated, the temperature value during the enzyme thermal insulation reaction and the upper limit value of the optimal temperature range of the enzyme thermal insulation reaction are subjected to difference processing based on the processing signal, the difference value is taken as an absolute value, a temperature deviation value is obtained, and the temperature deviation value is compared with a temperature deviation preset value, specifically:
And if the temperature deviation value is smaller than or equal to the temperature deviation preset value, generating a temperature analysis signal.
The invention further adopts the technical scheme that: the temperature continuous increase expression value is obtained by the following steps:
Based on the temperature analysis signal, marking a time period between a time point when the temperature value during the enzyme thermal insulation reaction starts to deviate and is larger than a standard temperature value set by the enzyme thermal insulation reaction and a time point of the current temperature analysis signal as a temperature change time period, acquiring all the temperature values in the temperature change time period, marking the temperature values in an X-Y coordinate system, and connecting the marked temperature value data points to obtain a temperature change curve;
dividing the temperature change curve into a plurality of temperature sub-curves, connecting the two end points of the temperature sub-curves in a straight line to obtain a temperature sub-curve end point connecting line, measuring the slope value of the temperature sub-curve end point connecting line, and judging according to the slope value to obtain a growth sub-curve;
Based on the number of trough points in the growth sub-curve, processing and analyzing to obtain a continuous growth sub-curve;
And counting the number of the continuous growth sub-curves in the temperature sub-curves, and carrying out ratio processing on the number of the continuous growth sub-curves and the number of the temperature sub-curves to obtain a continuous temperature growth representation value.
The invention further adopts the technical scheme that: the growth sub-curve is obtained by the following steps:
if the slope value of the connecting line at the end point of the temperature sub-curve is positive, the temperature sub-curve is marked as a growth sub-curve.
The invention further adopts the technical scheme that: the continuous growth sub-curve is obtained by the following steps:
Counting the number of trough points in the growth sub-curve, marking the growth sub-curve as a continuous growth sub-curve if the number of trough points in the growth sub-curve is 0, and marking the growth sub-curve as a growth sub-curve to be analyzed if the number of trough points in the growth sub-curve is not 0;
Based on the growth sub-curve to be analyzed, measuring the linear distance between the trough point and the reference connecting line in the growth sub-curve to be analyzed to obtain the trough point distance, summing all the trough point distances to obtain the average value of the trough point distances, and performing ratio processing on the average value of the trough point distances and the length of the growth sub-curve to be analyzed to obtain the representation value of the trough point distance;
The method comprises the steps of (1) making vertical lines from end points of two ends of a wave crest in a growth sub-curve to be analyzed to a reference connecting line, intercepting the reference connecting line by the vertical lines, measuring the length of the intercepted reference connecting line to obtain peak interval mapping values, obtaining peak interval mapping values of wave crests of all wave trough points, summing to obtain peak interval mapping total values, and carrying out ratio processing on the peak interval mapping total values and the length of the reference connecting line to obtain peak interval representation values;
summing the trough point interval representation value and the crest point interval representation value to obtain a non-continuous representation value, and comparing the non-continuous representation value with a non-continuous representation threshold;
If the non-persistent representation value is less than or equal to the non-persistent representation threshold, the growth sub-curve to be analyzed is marked as a persistent growth sub-curve.
The invention further adopts the technical scheme that: the process of obtaining the predicted temperature critical time based on the first time analysis signal and the second time analysis signal respectively comprises the following steps:
Marking on a Y-axis in a coordinate system where a temperature change curve is located by taking the upper limit value of the optimal temperature range of the enzyme thermal insulation reaction as a reference value based on a first time analysis signal, marking a straight line parallel to an X-axis by a reference value marking point, marking the straight line as a temperature critical line, extending the critical line in the coordinate system and intersecting the temperature critical line to obtain the abscissa of the intersection point, namely a predicted temperature critical time point, and obtaining predicted temperature critical time according to the difference between the predicted temperature critical time point and the time point generated by the temperature analysis signal;
Based on the second time analysis signals, acquiring longitudinal coordinate values of two end points of the growth sub-curves in all the temperature sub-curves, performing difference processing on the longitudinal coordinate values to obtain temperature variation values corresponding to the growth sub-curves, acquiring transverse coordinate values of two end points of the growth sub-curves in all the temperature sub-curves, performing difference processing on the transverse coordinate values to obtain temperature variation time corresponding to the growth sub-curves, performing ratio processing on the temperature variation values corresponding to the growth sub-curves and the temperature variation time to obtain temperature variation rates corresponding to the growth sub-curves, selecting the maximum temperature variation rate in all the growth sub-curves as a target temperature variation rate, acquiring temperature deviation values when the temperature analysis signals are generated, and performing ratio processing on the temperature deviation values and the target temperature variation rates to obtain predicted temperature critical time.
The invention further adopts the technical scheme that: the uniform representation value is obtained by the following steps:
Dividing the surface area of the whole tomato pulp into a plurality of surface subareas with equal areas, obtaining chromaticity values in the surface subareas, summing the chromaticity values in all the surface subareas to obtain a chromaticity average value, performing difference between chromaticity in the surface subareas and the chromaticity average value, performing absolute value processing on the difference to obtain chromaticity deviation in the surface subareas, summing the chromaticity deviation in all the obtained surface subareas to obtain a chromaticity deviation average value, comparing the chromaticity deviation in the surface subareas with the chromaticity deviation average value, and marking the surface subareas as non-uniform subareas if the chromaticity deviation is larger than the chromaticity deviation average value;
Counting the number of the non-uniform subareas, carrying out ratio processing on the number of the non-uniform subareas and the total number of the surface subareas to obtain the number ratio of the non-uniform subareas, and marking the number ratio as SL;
Taking the difference between the chromaticity deviation of the non-uniform subareas and the chromaticity deviation average value to obtain the chromaticity relative deviation of the non-uniform subareas, summing the chromaticity relative deviations of all the non-uniform subareas to obtain the average value of the chromaticity relative deviation, carrying out ratio processing on the average value of the chromaticity relative deviation and the average value of the chromaticity deviation to obtain the chromaticity deviation representing value of the non-uniform subareas, and marking the value as SD;
The data processing is carried out on the quantity ratio SL of the non-uniform subareas and the chromaticity deviation representation value SD, and the formula is adopted: and obtaining a uniform representation value JY, wherein s1 and s2 are preset proportionality coefficients.
The invention further adopts the technical scheme that: the method for obtaining the predicted reaction processing time comprises the following steps:
Obtaining a uniform representation value of tomato pulp at the time point when the enzyme heat-preserving reaction and the high-speed shearing treatment are combined, carrying out difference treatment on the uniform representation value and the uniform representation value when the current temperature analysis signal is generated, obtaining a uniform variation value, carrying out difference treatment on the generation time line of the current temperature analysis signal and the time point when the enzyme heat-preserving reaction and the high-speed shearing treatment are combined on the basis of the tomato pulp, obtaining the reaction treatment time of the enzyme heat-preserving reaction and the high-speed shearing treatment, carrying out ratio treatment on the uniform variation value and the reaction treatment time, and obtaining a uniform variation rate;
And performing difference processing on the uniform representation value and the uniform representation threshold value when the current temperature analysis signal is generated to obtain a uniform unachievable value, and performing ratio processing on the uniform unachievable value and the uniform change rate to obtain the predicted reaction processing time.
The invention further adopts the technical scheme that: the shear gap regulation value is obtained by the following steps:
The predicted reaction process time is labeled FS, the predicted temperature threshold time is labeled WS, and the formula: A shear gap adjustment value TK is obtained, wherein JQ represents the current shear gap value.
A tomato fruit vinegar beverage is prepared by the production method.
The beneficial effects of the invention are as follows: acquiring the temperature data of the enzyme incubation reaction in real time and combining the temperature data during high-speed shearing treatment, wherein the temperature data comprises a temperature value, based on judging and analyzing the temperature data, generating a temperature analysis signal, based on the temperature analysis signal, acquiring a temperature continuous growth expression value, judging whether the enzyme incubation reaction temperature shows continuous linear growth according to the temperature continuous growth expression value, if yes, generating a first time analysis signal, if not, generating a second time analysis signal, acquiring a predicted temperature critical time based on the first time analysis signal and the second time analysis signal respectively, acquiring the chromaticity expression data of the enzyme incubation reaction and combining the tomato pulp during high-speed shearing treatment in real time, wherein the chromaticity expression data comprises a chromaticity value, based on performing treatment analysis on the chromaticity expression data to obtain a uniform expression value, comparing the uniform expression value with a uniform expression threshold value, judging whether the tomato pulp is uniformly treated or not, if not, stopping the reaction treatment if not, acquiring a predicted reaction treatment time, and comparing the predicted reaction treatment time with the predicted temperature critical time, if not, generating a regulation signal, based on the signal, acquiring a shearing clearance coefficient, wherein the temperature regulation and the high-speed shearing clearance coefficient, based on whether the high-speed shearing action factor is continuously increased, the tomato is judged and the high-speed shearing action factor is performed by combining the high-speed shearing action factor, if the high-speed shearing action factor is continuously, and the tomato pulp is judged to be uniformly treated or not continuously, if the reaction time and the residual time of which the temperature is about to exceed the optimal temperature upper limit value are not uniform, the reaction time and the residual time of which the temperature is about to exceed the optimal temperature upper limit value are predicted, whether the intervention regulation is performed is judged, if yes, the analysis treatment is performed through the predicted reaction time and the residual time of which the temperature is about to exceed the optimal temperature upper limit value, a shearing gap regulation value of shearing treatment is obtained, the intervention regulation is performed according to the shearing gap regulation value, the reaction treatment of tomato pulp is favorably completed within the optimal temperature range, the production quality of tomato fruit vinegar beverage is improved, and the optimal judgment of the production process of the tomato fruit vinegar beverage is realized through the prediction analysis.
Drawings
The invention is further described below with reference to the accompanying drawings.
FIG. 1 is a flow chart of the steps of embodiment 1 of the present invention;
FIG. 2 is a flowchart showing the steps for obtaining the value of the continuous increase in temperature in example 1 of the present invention.
Detailed Description
The invention is further described in connection with the following detailed description in order to make the technical means, the creation characteristics, the achievement of the purpose and the effect of the invention easy to understand.
Example 1
The method for producing the tomato fruit vinegar beverage provided by the embodiment of the invention comprises the following steps:
S1, preparing tomato juice: mixing tomato pulp and water in a weight ratio of 1:1-1:2, pulping, heating to 30-45 ℃, adding 0.01-1.0% (w/w) of enzyme for heat preservation reaction, combining with high-speed shearing treatment at 100-3000 rpm to obtain tomato pulp, and filtering to obtain tomato juice;
S2, respectively weighing 0.3-0.7% (w/w) of mature vinegar, 1.0-3.0% (w/w) of rice vinegar, 0.3-0.7% (w/w) of sour agent and 7.0-11.0% (w/w) of sugar, adding water, uniformly mixing, and heating until all materials are completely dissolved; when the temperature of the material reaches 70-75 ℃, adding 5-7% (w/w) of tomato juice obtained in the step S1, and adding the rest water to fix the volume; then heating to 90-95 ℃, and adding diatomite for filtering treatment; the filtered material is filled, sterilized for 25-30 min at 90-95 ℃, cooled to room temperature and packaged to obtain the product.
Example 2
As shown in fig. 1, the method for producing the tomato fruit vinegar beverage according to the embodiment of the invention comprises the following steps:
Step one: acquiring temperature data of an enzyme thermal insulation reaction in real time and combining high-speed shearing treatment, wherein the temperature data comprises a temperature value, generating a temperature analysis signal based on judgment and analysis of the temperature data, acquiring a temperature continuous increase expression value based on the temperature analysis signal, judging whether the temperature of the enzyme thermal insulation reaction shows continuous linear increase according to the temperature continuous increase expression value, if so, generating a first time analysis signal, if not, generating a second time analysis signal, and acquiring predicted temperature critical time based on the first time analysis signal and the second time analysis signal respectively;
In some embodiments, the temperature value of the enzyme incubation reaction is monitored in real time through a temperature sensor, when the temperature value of the enzyme incubation reaction starts to deviate from and is larger than the standard temperature value set by the enzyme incubation reaction during the enzyme incubation reaction, a processing signal is generated, the temperature value of the enzyme incubation reaction and the upper limit value of the optimal temperature range of the enzyme incubation reaction are subjected to difference processing based on the processing signal, the difference value is taken as an absolute value, a temperature deviation value is obtained, and the temperature deviation value is compared with a temperature deviation preset value, specifically:
If the temperature deviation value is smaller than or equal to the temperature deviation preset value, generating a temperature analysis signal;
if the temperature deviation value is larger than or equal to the temperature deviation preset value, continuing the enzyme heat preservation reaction;
it should be noted that the temperature deviation preset value is set empirically by those skilled in the art;
As shown in fig. 2, based on the temperature analysis signal, marking a time period between a time point when the temperature value during the enzyme incubation reaction starts to deviate and is larger than the standard temperature value set by the enzyme incubation reaction and a time point of the current temperature analysis signal as a temperature change time period, acquiring all the temperature values in the temperature change time period, marking the temperature values in an X-Y coordinate system, and connecting marked temperature value data points to obtain a temperature change curve, wherein an X axis represents time, and a Y axis represents the temperature value;
Dividing the temperature change curve into a plurality of temperature sub-curves, connecting the end points at the two ends of the temperature sub-curves in a straight line to obtain a connecting line of the end points of the temperature sub-curves, and measuring the slope value of the connecting line of the end points of the temperature sub-curves;
If the slope value of the connecting line at the end point of the temperature sub-curve is positive, marking the temperature sub-curve as a growth sub-curve;
If the slope value of the connecting line at the end point of the temperature sub-curve is negative, marking the temperature sub-curve as a non-growth sub-curve;
Based on the growth sub-curve, counting the number of trough points in the growth sub-curve, marking the growth sub-curve as a continuous growth sub-curve if the number of trough points in the growth sub-curve is 0, and marking the trough points in the growth sub-curve as a growth sub-curve to be analyzed if the number of trough points in the growth sub-curve is not 0;
Based on the growth sub-curve to be analyzed, measuring the linear distance between the trough point and the reference connecting line in the growth sub-curve to be analyzed to obtain the trough point distance, summing all the trough point distances to obtain the average value of the trough point distances, and performing ratio processing on the average value of the trough point distances and the length of the growth sub-curve to be analyzed to obtain the representation value of the trough point distance;
The method comprises the steps of (1) making vertical lines from end points of two ends of a wave crest in a growth sub-curve to be analyzed to a reference connecting line, intercepting the reference connecting line by the vertical lines, measuring the length of the intercepted reference connecting line to obtain peak interval mapping values, obtaining peak interval mapping values of wave crests of all wave trough points, summing to obtain peak interval mapping total values, and carrying out ratio processing on the peak interval mapping total values and the length of the reference connecting line to obtain peak interval representation values;
summing the trough point interval representation value and the crest point interval representation value to obtain a non-continuous representation value, and comparing the non-continuous representation value with a non-continuous representation threshold;
If the non-persistent representation value is greater than the non-persistent representation threshold, no action is taken;
If the non-continuous representation value is smaller than or equal to the non-continuous representation threshold value, marking the growth sub-curve to be analyzed as a continuous growth sub-curve;
Counting the number of continuous growth sub-curves in the temperature sub-curves, and carrying out ratio processing on the number of the continuous growth sub-curves and the number of the temperature sub-curves to obtain a continuous temperature growth representation value;
In some embodiments, the temperature continuously increasing performance value is compared to a temperature continuously increasing performance threshold value:
If the continuous temperature increase expression value is greater than or equal to the continuous temperature increase expression threshold, indicating that the enzyme incubation reaction temperature is continuously linearly increased, and generating a first time analysis signal;
If the continuous temperature increase expression value is smaller than the continuous temperature increase expression threshold enzyme incubation reaction temperature, generating a second time analysis signal;
Marking on a Y-axis in a coordinate system where a temperature change curve is located by taking the upper limit value of the optimal temperature range of the enzyme thermal insulation reaction as a reference value based on a first time analysis signal, marking a straight line parallel to an X-axis by a reference value marking point, marking the straight line as a temperature critical line, extending the critical line in the coordinate system and intersecting the temperature critical line to obtain the abscissa of the intersection point, namely a predicted temperature critical time point, and obtaining predicted temperature critical time according to the difference between the predicted temperature critical time point and the time point generated by the temperature analysis signal;
Based on the second time analysis signals, acquiring longitudinal coordinate values of two end points of the growth sub-curves in all the temperature sub-curves, performing difference processing on the longitudinal coordinate values to obtain temperature variation values corresponding to the growth sub-curves, acquiring transverse coordinate values of two end points of the growth sub-curves in all the temperature sub-curves, performing difference processing on the transverse coordinate values to obtain temperature variation time corresponding to the growth sub-curves, performing ratio processing on the temperature variation values corresponding to the growth sub-curves and the temperature variation time to obtain temperature variation rates corresponding to the growth sub-curves, selecting the maximum temperature variation rate in all the growth sub-curves as a target temperature variation rate, acquiring temperature deviation values when the temperature analysis signals are generated, and performing ratio processing on the temperature deviation values and the target temperature variation rates to obtain predicted temperature critical time;
Step two: acquiring the colorimetric performance data of the tomato pulp in real time during enzyme heat preservation reaction and combining high-speed shearing treatment, wherein the colorimetric performance data comprise colorimetric values, obtaining uniform performance values based on treatment analysis of the colorimetric performance data, comparing the uniform performance values with uniform performance thresholds, judging whether the tomato pulp is uniformly treated, if so, stopping the reaction treatment, if not, acquiring predicted reaction treatment time, comparing the predicted reaction treatment time with predicted temperature critical time, and if the predicted reaction treatment time is greater than the predicted temperature critical time, generating a regulating signal;
Specifically, dividing the surface area of the whole tomato pulp into a plurality of surface subareas with equal areas, obtaining chromaticity values in the surface subareas, summing the chromaticity values in all the surface subareas to obtain a chromaticity average value, performing difference between chromaticity in the surface subareas and the chromaticity average value, processing the difference value to obtain chromaticity deviation in the surface subareas, summing the chromaticity deviation in all the obtained surface subareas to obtain a chromaticity deviation average value, comparing the chromaticity deviation in the surface subareas with the chromaticity deviation average value, marking the surface subareas as non-uniform subareas if the chromaticity deviation is larger than the chromaticity deviation average value, and marking the surface subareas as uniform subareas if the chromaticity deviation is smaller than or equal to the chromaticity deviation average value;
Counting the number of the non-uniform subareas, carrying out ratio processing on the number of the non-uniform subareas and the total number of the surface subareas to obtain the number ratio of the non-uniform subareas, and marking the number ratio as SL;
Taking the difference between the chromaticity deviation of the non-uniform subareas and the chromaticity deviation average value to obtain the chromaticity relative deviation of the non-uniform subareas, summing the chromaticity relative deviations of all the non-uniform subareas to obtain the average value of the chromaticity relative deviation, carrying out ratio processing on the average value of the chromaticity relative deviation and the average value of the chromaticity deviation to obtain the chromaticity deviation representing value of the non-uniform subareas, and marking the value as SD;
The data processing is carried out on the quantity ratio SL of the non-uniform subareas and the chromaticity deviation representation value SD, and the formula is adopted: Obtaining a uniform representation value JY, wherein s1 and s2 are preset proportion coefficients;
in some embodiments, the uniform performance value JY is compared to a uniform performance threshold:
if the uniformity value JY is larger than or equal to the uniformity threshold, the tomato pulp reaction treatment is uniform, and the reaction treatment is stopped;
If the uniformity appearance value JY is smaller than the uniformity appearance threshold value, the tomato pulp reaction treatment is not uniform;
Based on the non-uniformity of the tomato pulp reaction treatment, obtaining a uniform representation value of the tomato pulp when the enzyme heat-preserving reaction is combined with a starting time point of the high-speed shearing treatment, and carrying out difference treatment on the uniform representation value of the tomato pulp and the uniform representation value when the current temperature analysis signal is generated to obtain a uniform variation value, and based on the difference treatment of the tomato pulp when the enzyme heat-preserving reaction is combined with a starting time point of the high-speed shearing treatment and a generating time line of the current temperature analysis signal, obtaining the enzyme heat-preserving reaction and the reaction treatment time of the high-speed shearing treatment, carrying out ratio treatment on the uniform variation value and the reaction treatment time to obtain a uniform variation rate;
Performing difference processing on the uniform representation value and the uniform representation threshold value when the current temperature analysis signal is generated to obtain a uniform unachievable value, and performing ratio processing on the uniform unachievable value and the uniform change rate to obtain predicted reaction processing time;
in some embodiments, the predicted reaction process time is compared to a predicted temperature threshold time;
If the predicted reaction treatment time is longer than the predicted temperature critical time, the condition that the temperature of the enzyme subjected to heat preservation reaction and combined with high-speed shearing treatment exceeds the upper limit value of the optimal temperature range in the predicted reaction treatment time is indicated, and regulation is needed to be performed to generate a regulation signal;
If the predicted reaction treatment time is less than or equal to the predicted temperature critical time, the method indicates that when the temperature of the enzyme thermal insulation reaction combined with the high-speed shearing treatment exceeds the upper limit value of the optimal temperature range, the enzyme thermal insulation reaction combined with the high-speed shearing treatment is completed, and regulation is not needed, and the enzyme thermal insulation reaction combined with the high-speed shearing treatment is continued;
Step three: acquiring a shearing gap regulation and control coefficient based on the regulation and control signal, wherein the shearing gap regulation and control coefficient comprises a shearing gap regulation and control value, and regulating and controlling the enzyme heat-insulation reaction and the high-speed shearing in combination with the high-speed shearing treatment based on the shearing gap regulation and control coefficient;
specifically, the shear gap regulation value is obtained by the following steps:
The predicted reaction process time is labeled FS, the predicted temperature threshold time is labeled WS, and the formula: A shear gap adjustment value TK is obtained, wherein JQ represents the current shear gap value.
The technical scheme of the embodiment of the invention is as follows: acquiring the temperature data of the enzyme incubation reaction in real time and combining the temperature data during high-speed shearing treatment, wherein the temperature data comprises a temperature value, based on judging and analyzing the temperature data, generating a temperature analysis signal, based on the temperature analysis signal, acquiring a temperature continuous growth expression value, judging whether the enzyme incubation reaction temperature shows continuous linear growth according to the temperature continuous growth expression value, if yes, generating a first time analysis signal, if not, generating a second time analysis signal, acquiring a predicted temperature critical time based on the first time analysis signal and the second time analysis signal respectively, acquiring the chromaticity expression data of the enzyme incubation reaction and combining the tomato pulp during high-speed shearing treatment in real time, wherein the chromaticity expression data comprises a chromaticity value, based on performing treatment analysis on the chromaticity expression data to obtain a uniform expression value, comparing the uniform expression value with a uniform expression threshold value, judging whether the tomato pulp is uniformly treated or not, if not, stopping the reaction treatment if not, acquiring a predicted reaction treatment time, and comparing the predicted reaction treatment time with the predicted temperature critical time, if not, generating a regulation signal, based on the signal, acquiring a shearing clearance coefficient, wherein the temperature regulation and the high-speed shearing clearance coefficient, based on whether the high-speed shearing action factor is continuously increased, the tomato is judged and the high-speed shearing action factor is performed by combining the high-speed shearing action factor, if the high-speed shearing action factor is continuously, and the tomato pulp is judged to be uniformly treated or not continuously, if the reaction time and the residual time of which the temperature is about to exceed the optimal temperature upper limit value are not uniform, the reaction time and the residual time of which the temperature is about to exceed the optimal temperature upper limit value are predicted, whether the intervention regulation is performed is compared and judged, if yes, the analysis treatment is performed through the predicted reaction time and the residual time of which the temperature is about to exceed the optimal temperature upper limit value, a shearing gap regulation value of shearing treatment is obtained, the intervention regulation is performed according to the shearing gap regulation value, the reaction treatment of tomato pulp is favorably ensured to be completed within the optimal temperature range, and the production quality of tomato fruit vinegar beverage is improved.
The tomato fruit vinegar beverage of the embodiment of the invention is prepared by the production method of the embodiment 1.
The foregoing has shown and described the basic principles, principal features and advantages of the invention. It will be understood by those skilled in the art that the present invention is not limited to the embodiments described above, and that the above embodiments and descriptions are merely illustrative of the principles of the present invention, and various changes and modifications may be made without departing from the spirit and scope of the invention, which is defined in the appended claims. The scope of the invention is defined by the appended claims and equivalents thereof.
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| CN104122962A (en) * | 2013-04-27 | 2014-10-29 | 宏碁股份有限公司 | Temperature regulating device and method |
| CN117044852A (en) * | 2023-10-12 | 2023-11-14 | 山东农圣恒昌农业科技有限公司 | Production method of tomato fruit vinegar beverage |
| CN117930783A (en) * | 2024-02-02 | 2024-04-26 | 济南科润生物技术有限公司 | Beer fermentation device optimal control method and system |
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| US5965190A (en) * | 1995-03-31 | 1999-10-12 | Kraft Foods, Inc. | Method for improving the texture of tomato paste products |
| JP2012125179A (en) * | 2010-12-15 | 2012-07-05 | Kao Corp | Production method of vegetable juice and/or fruit juice |
| TWI648609B (en) * | 2013-06-07 | 2019-01-21 | 美商科學設計股份有限公司 | Program monitoring system and method |
| WO2024097801A1 (en) * | 2022-11-01 | 2024-05-10 | G3 Enterprises, Inc. | System and method for optimizing juice press cut production |
| CN117121993B (en) * | 2023-10-26 | 2024-01-05 | 山东农圣恒昌农业科技有限公司 | Preparation method of high-fiber tomato juice beverage |
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| CN104122962A (en) * | 2013-04-27 | 2014-10-29 | 宏碁股份有限公司 | Temperature regulating device and method |
| CN117044852A (en) * | 2023-10-12 | 2023-11-14 | 山东农圣恒昌农业科技有限公司 | Production method of tomato fruit vinegar beverage |
| CN117930783A (en) * | 2024-02-02 | 2024-04-26 | 济南科润生物技术有限公司 | Beer fermentation device optimal control method and system |
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