Lemon soda water and preparation control method thereof

Abstract

The invention relates to the technical field of soda water preparation control, and discloses lemon soda water and a preparation control method thereof.The method comprises the steps that white granulated sugar and high fructose corn syrup are dissolved and filtered according to a preset proportion, then raw materials are added, food additives are added, and mixing is conducted to obtain a basic solution; pretreating the lemon slices, and putting the pretreated lemon slices and the basic liquid into a tank body; real-time temperature and quality data are collected, and the initial carbon dioxide injection amount is determined; after inflation is completed, position data are collected, and whether the initial carbon dioxide injection amount is adjusted or not is judged; when adjustment is judged, whether the precooling constant temperature device is started or not is judged according to the real-time temperature, characteristic data are collected and compared with a historical adjustment database, an adjustment coefficient is determined, the initial carbon dioxide injection amount is adjusted, and the final injection amount is determined. By controlling the preparation process of the lemon soda water, the problems of oxidation discoloration, non-uniform flavor release and insufficient taste level caused by floating of lemon slices are solved.

Description

Technical Field

[0001] The present invention relates to the technical field of soda preparation control, and more particularly, to a lemon soda and a method for controlling its preparation. Background Art

[0002] Lemon soda is a popular carbonated beverage, usually made from ingredients such as lemons, sugar, water, and carbon dioxide. In recent years, with the increasing demand for healthy beverages among consumers, lemon soda containing herbal ingredients has gained market favor due to its unique flavor and health benefits.

[0003] Currently, in the production process of lemon soda, the control of carbon dioxide not only affects the bubble texture of the beverage but also has an important impact on the distribution state of lemon slices. In traditional lemon soda, lemon slices usually float on the liquid surface, oxidize and change color due to exposure, resulting in the color gradually changing from bright yellow to dark or even brown, which affects the overall visual appeal of the beverage. Moreover, when lemon slices float on the liquid surface, their flavor is mainly concentrated on the liquid surface layer, making it difficult to fully soak and evenly release the sour taste and aromatic oil of lemons, resulting in insufficient overall taste layering of the beverage.

[0004] Therefore, it is necessary to design a lemon soda and a method for controlling its preparation to solve the problems existing in the current technology. Summary of the Invention

[0005] In view of this, the present invention provides a lemon soda and a method for controlling its preparation, aiming to solve the problems of poor flavor uniformity and easy discoloration and oxidation of lemon slices in current lemon soda.

[0006] On the one hand, the present invention provides a method for controlling the preparation of lemon soda, including: Dissolving and filtering white granulated sugar and high fructose syrup in a preset ratio, and then adding raw materials and food additives to mix to obtain a base liquid; Pre-treating lemon slices and putting the pre-treated lemon slices and the base liquid into a tank; Collecting the real-time temperature and the mass data of lemon slices, and determining the initial carbon dioxide injection amount according to the real-time temperature and the mass data; After inflation is completed, collect the position data of the lemon slices in the tank, and determine whether to adjust the initial carbon dioxide injection amount according to the position data; when it is determined to adjust the initial carbon dioxide injection amount, determine whether to turn on the precooling and constant temperature device according to the real-time temperature, and collect the maximum surface area of the lemon slices. Use the maximum surface area and the mass data as characteristic data, compare the characteristic data with the historical adjustment database, and determine the adjustment coefficient according to the comparison result to adjust the initial carbon dioxide injection amount and determine the final injection amount. The historical adjustment database includes a number of historical characteristic data and a number of historical adjustment coefficients, and each historical characteristic data corresponds to a historical adjustment coefficient.

[0007] Further, when preprocessing the lemon slices, it includes: Preprocess the lemon slices based on a hot air circulation dryer. The preprocessing temperature is 40 - 50 °C, the time is 15 - 20 min, and the humidity is 40 - 50%.

[0008] Further, when determining the initial carbon dioxide injection amount according to the real-time temperature and the mass data, it includes:

[0009] Among them, Z represents the initial carbon dioxide injection amount, M represents the mass data, M0 represents the maximum mass data, T0 represents the temperature corresponding to the maximum solubility of carbon dioxide, T represents the real-time temperature, and Z0 represents the maximum carbon dioxide dissolution amount of the base liquid.

[0010] Further, when determining whether to adjust the initial carbon dioxide injection amount according to the position data, it includes: The position data includes the distance between the lemon slices and the bottle mouth. Compare the distance with the distance threshold, and determine whether to adjust the initial carbon dioxide injection amount according to the comparison result; When the distance is less than the distance threshold, it is determined to adjust the initial carbon dioxide injection amount; When the distance is greater than or equal to the distance threshold, it is determined not to adjust the initial carbon dioxide injection amount.

[0011] Further, when it is determined to adjust the initial carbon dioxide injection amount, when determining whether to turn on the precooling and constant temperature device according to the real-time temperature, it includes: Compare the real-time temperature with the temperature threshold, and determine whether to turn on the precooling and constant temperature device according to the comparison result; When the real-time temperature is greater than or equal to the temperature threshold, it is determined to turn on the precooling and constant temperature device, and maintain the temperature in the tank at 0 - 4 °C; When the real-time temperature is less than the temperature threshold, it is determined not to turn on the precooling and constant temperature device.

[0012] Further, when determining the adjustment coefficient according to the comparison result to adjust the initial carbon dioxide injection volume and determining the final injection volume, it includes: When there is data in the historical adjustment database whose similarity to the feature data is greater than the similarity threshold, use the historical adjustment coefficient corresponding to the maximum similarity as the adjustment coefficient to adjust the initial carbon dioxide injection volume; When the similarity between all historical feature data in the historical adjustment database and the feature data is less than or equal to the similarity threshold, screen a similar set from all the historical feature data, and according to the similar set, determine the adjustment coefficient according to the similar set and the feature data to adjust the initial carbon dioxide injection volume.

[0013] Further, when screening the similar set from all the historical feature data, it includes: Screen similar historical feature data from all the historical feature data, where the similarity between the similar historical feature data and the feature data is greater than a% and less than or equal to the similarity threshold; Combine the similar historical feature data into a similar set, obtain the historical adjustment coefficient corresponding to each historical feature data in the similar set, and obtain the average value of the historical adjustment coefficients.

[0014] Further, when determining the adjustment coefficient according to the similar set and the feature data to adjust the initial carbon dioxide injection volume, it includes:

[0015] Wherein, t represents the adjustment coefficient, R represents the maximum surface area, R0 represents the maximum cross-sectional area of the tank body, M represents the mass data, M0 represents the maximum mass data, and tj represents the average value of the historical adjustment coefficients.

[0016] Compared with the prior art, the beneficial effects of the present invention are as follows: By controlling the preparation process of lemon soda, the problems of oxidation and discoloration caused by floating lemon slices, uneven flavor release, and insufficient taste levels are solved. Dissolve and filter granulated sugar and high fructose syrup according to a preset ratio, and then add raw materials and food additives to mix and obtain a base liquid, making the lemon soda have a unique herbal flavor and health value, while complementing the sour taste of lemon slices and enhancing the overall flavor of the beverage. Pretreat the lemon slices to increase their density, reduce excess internal moisture, and improve their stability during the inflation process. By collecting real-time temperature and lemon slice quality data, determine the initial carbon dioxide injection volume, and further collect lemon slice position data after inflation to judge whether the injection volume needs to be adjusted to ensure that the lemon slices sink to the bottom of the bottle during packaging. Further combine the historical adjustment database, and dynamically optimize the final carbon dioxide injection volume according to the maximum surface area and quality characteristics of the lemon slices to ensure the consistency of different batches of products. Through reasonable gas control, the lemon slices can be fully soaked in the beverage, evenly releasing the aromatic oil and sour substances of the lemon, making the flavor of the entire beverage more balanced and the taste level more abundant, improving the quality and sensory experience of the lemon soda.

[0017] On the other hand, the present application also provides a lemon soda obtained by using the above lemon soda preparation control method.

[0018] It can be understood that the above lemon soda and its preparation control method have the same beneficial effects, which will not be elaborated here. BRIEF DESCRIPTION OF THE DRAWINGS

[0019] By reading the following detailed description of the preferred embodiments, various other advantages and benefits will become clear to those of ordinary skill in the art. The drawings are only for the purpose of showing the preferred embodiments and are not considered to be a limitation of the present invention. Moreover, throughout the drawings, the same reference numerals are used to represent the same components. In the drawings: Figure 1 It is a flowchart of the lemon soda preparation control method provided by an embodiment of the present invention. DETAILED DESCRIPTION OF THE EMBODIMENTS

[0020] The following will describe the exemplary embodiments of the present disclosure in more detail with reference to the drawings. Although the exemplary embodiments of the present disclosure are shown in the drawings, it should be understood that the present disclosure can be implemented in various forms and should not be limited by the embodiments set forth herein. On the contrary, these embodiments are provided so that the present disclosure can be more thoroughly understood and the scope of the present disclosure can be fully conveyed to those skilled in the art. It should be noted that, without conflict, the embodiments in the present invention and the features in the embodiments can be combined with each other. The present invention will be described in detail below with reference to the drawings and in combination with the embodiments.

[0021] In some embodiments of the present application, refer to Figure 1 As shown, a preparation control method for lemon soda water includes: S100: Dissolve and filter white granulated sugar and high fructose syrup in a preset ratio, and then add raw materials and food additives to mix to obtain a base liquid.

[0022] S200: Pretreat lemon slices, and put the pretreated lemon slices and the base liquid into a tank.

[0023] S300: Collect the real-time temperature and the quality data of lemon slices, and determine the initial carbon dioxide injection amount according to the real-time temperature and the quality data.

[0024] S400: After inflation, collect the position data of lemon slices in the tank, and judge whether to adjust the initial carbon dioxide injection amount according to the position data; when it is determined to adjust the initial carbon dioxide injection amount, judge whether to turn on the pre-cooling constant temperature device according to the real-time temperature, and collect the maximum surface area of lemon slices. Take the maximum surface area and the quality data as characteristic data, compare the characteristic data with the historical adjustment database, and determine the adjustment coefficient according to the comparison result to adjust the initial carbon dioxide injection amount to determine the final injection amount. The historical adjustment database includes several historical characteristic data and several historical adjustment coefficients, and each historical characteristic data corresponds to a historical adjustment coefficient.

[0025] Specifically, in S100, white sugar and fructose syrup are dissolved and filtered according to a preset ratio, and the specific ratio of white sugar and fructose syrup can be prepared according to actual production needs, and then raw materials and food additives are added to mix to obtain a base liquid. The raw materials include but are not limited to the herbal liquid obtained by boiling fairy grass, selfheal, frangipani, chrysanthemum, honeysuckle, licorice and slag grass, and the food additives are not limited to sulfites, sorbic acid and benzoic acid. In S200, the lemon slices are treated by pretreatment to reduce the free water inside them, increase their density appropriately, and optimize their sedimentation characteristics in the base liquid. By controlling the degree of dehydration, the lemon slices will neither be completely dehydrated and brittle, affecting the taste, nor contain too much water to reduce the sedimentation effect. In S300, the real-time temperature and lemon slice quality data in the tank body are collected by sensors to determine the appropriate initial carbon dioxide injection amount. Temperature has an important influence on the solubility and release rate of carbon dioxide, and the quality of the lemon slices determines the degree to which it is affected by buoyancy. The initial gas injection amount is calculated by combining these two data to ensure that the lemon slices can settle to the bottom of the tank after inflation. After the inflation in S400 is completed, the position data of the lemon slices in the tank is monitored in real time, and it is determined whether the amount of carbon dioxide injection needs to be adjusted. If it is found that the lemon slices have not completely settled, the temperature information is further collected to decide whether to start the pre-cooling constant temperature device to lower the liquid temperature and increase the solubility of carbon dioxide, thereby optimizing the sedimentation effect. At the same time, the maximum surface area of ​​the lemon slices is collected, combined with the quality data, to form characteristic data, and compared with the historical adjustment database. The database stores the characteristics of different batches of lemon slices and the corresponding adjustment coefficients. The final amount of carbon dioxide injection is calculated through data matching to ensure the consistency of different batches of products and optimize the sinking and floating effects.

[0026] It is understandable that through intelligent control technology, the amount of carbon dioxide injected is adjusted to ensure that the lemon slices sink to the bottom of the bottle when encapsulated and float up due to the buoyancy of bubbles when the bottle cap is opened. The optimized dehydration treatment and herbal formula improve the flavor release efficiency of the lemon slices, allowing them to be fully immersed in the base liquid, evenly releasing the sourness and aromatic oil of the lemon, and enhancing the layered taste. The use of the historical adjustment database for dynamic adjustment improves the consistency of different batches of production, reduces human intervention, and improves production efficiency and product stability. The sensory experience and quality control of lemon soda are optimized.

[0027] It is understandable that through the control of herbal boiling process, the fusion of herbal flavor and lemon soda is achieved, making it both refreshing and functional. The herbal liquid balances the sour and sweet flavor of lemon, improving the overall drinking experience.

[0028] In some embodiments of the present application, the pretreatment of lemon slices includes: The lemon slices are pretreated with a hot air circulation dryer at a pretreatment temperature of 40 - 50°C, a time of 15 - 20 min, and a humidity of 40 - 50%.

[0029] It can be understood that the hot air circulation drying process reduces the free water content and optimizes the floating and sinking characteristics. Ensure that the lemon slices can sink to the bottom when bottled and can float due to the action of bubbles after the bottle cap is opened, improving the stability of the lemon slices in the drink and avoiding the problem of oxidation and discoloration caused by excessive moisture.

[0030] In some embodiments of the present application, when determining the initial carbon dioxide injection amount according to the real-time temperature and mass data, it includes:

[0031] Among them, Z represents the initial carbon dioxide injection amount, M represents the mass data, M0 represents the maximum mass data, T0 represents the temperature corresponding to the maximum solubility of carbon dioxide, T represents the real-time temperature, and Z0 represents the maximum carbon dioxide dissolution amount of the base liquid.

[0032] It can be understood that by constructing a calculation model based on temperature and the mass of lemon slices, the intelligent control of the carbon dioxide injection amount is realized. Compared with the traditional method of simply setting a fixed inflation amount, it can dynamically adjust the inflation amount according to the real-time temperature change, ensure that the solubility of carbon dioxide adapts to different environments, and avoid the problem of uneven bubbles caused by temperature fluctuations. Combining with the lemon slice mass data, optimize the inflation amount to make the lemon slices sink precisely to the bottom after inflation and float up when the bottle cap is opened. Reduce the quality fluctuations caused by batch differences.

[0033] In some embodiments of the present application, when judging whether to adjust the initial carbon dioxide injection amount according to the position data, it includes: The position data includes the distance between the lemon slice and the bottle mouth, compare the distance with the distance threshold, and judge whether to adjust the initial carbon dioxide injection amount according to the comparison result.

[0034] Specifically, when the distance is less than the distance threshold, it is determined to adjust the initial carbon dioxide injection amount; when the distance is greater than or equal to the distance threshold, it is determined not to adjust the initial carbon dioxide injection amount.

[0035] In some embodiments of the present application, when it is determined to adjust the initial carbon dioxide injection amount, when judging whether to turn on the pre-cooling constant temperature device according to the real-time temperature, it includes: Compare the real-time temperature with the temperature threshold, and judge whether to turn on the pre-cooling constant temperature device according to the comparison result; when the real-time temperature is greater than or equal to the temperature threshold, it is determined to turn on the pre-cooling constant temperature device and maintain the temperature in the tank at 0 - 4°C; when the real-time temperature is less than the temperature threshold, it is determined not to turn on the pre-cooling constant temperature device.

[0036] Specifically, when collecting the distance between the lemon slice and the bottle mouth, a distance sensor or an image acquisition device can be used to obtain it.

[0037] It can be understood that by judging and adjusting the carbon dioxide injection amount based on the position data and combining the temperature monitoring to control the precooling and constant temperature device, the precise floating and sinking of the lemon slice in the bottle is realized, improving the visual beauty and drinking experience of the product. Compared with the fixed inflation mode, it can adapt to different temperature environments and batch differences, achieve intelligent regulation, ensure the stable settlement of the lemon slice at the bottom of the bottle, and make it float up under the action of bubbles after the bottle cap is opened. The precooling and constant temperature mechanism further optimizes the solubility of carbon dioxide, improves the bubble stability, avoids excessive bubble dissipation, and extends the shelf life of the lemon soda.

[0038] In some embodiments of the present application, when determining the adjustment coefficient according to the comparison result to adjust the initial carbon dioxide injection amount and determining the final injection amount, it includes: when there is data in the historical adjustment database whose similarity to the feature data is greater than the similarity threshold, using the historical adjustment coefficient corresponding to the maximum similarity as the adjustment coefficient to adjust the initial carbon dioxide injection amount; when the similarity between all historical feature data in the historical adjustment database and the feature data is less than or equal to the similarity threshold, screening a similar set from all historical feature data, and determining the adjustment coefficient according to the similar set and the feature data to adjust the initial carbon dioxide injection amount.

[0039] In some embodiments of the present application, when screening a similar set from all historical feature data, it includes: screening similar historical feature data from all historical feature data, where the similarity between the similar historical feature data and the feature data is greater than a% and less than or equal to the similarity threshold; combining the similar historical feature data into a similar set, obtaining the historical adjustment coefficient corresponding to each historical feature data in the similar set, and obtaining the average value of the historical adjustment coefficients.

[0040] In some embodiments of the present application, when determining the adjustment coefficient according to the similar set and the feature data to adjust the initial carbon dioxide injection amount, it includes:

[0041] Among them, t represents the adjustment coefficient, R represents the maximum surface area, R0 represents the maximum cross-sectional area of the tank body, M represents the mass data, M0 represents the maximum mass data, and tj represents the average value of the historical adjustment coefficients.

[0042] It is understandable that by using a similarity threshold comparison, the most matching historical data can be directly called to avoid blind adjustment. The adjustment coefficient is calculated through parameters such as the maximum surface area and mass to ensure the stability of the bubble content of the product under different batches and different ambient temperatures, and improve the controllability of the floating and sinking effect of lemon slices. By dynamically calculating the mean value of the historical adjustment coefficient, even if the current batch does not exactly match the historical data, the optimal inflation parameters can be automatically deduced based on similar data, reducing manual intervention and improving the automation level. This enables the lemon slices to maintain stable sedimentation in the bottle and float up after the bottle is opened due to the bubbles.

[0043] In the above embodiments, by controlling the preparation process of lemon soda, the problems of oxidation and discoloration, uneven flavor release, and insufficient taste levels caused by the floating of lemon slices are solved. Food raw materials such as granulated sugar and high fructose syrup are dissolved and filtered according to a preset ratio, and food additives are added appropriately according to production needs and mixed to obtain a base liquid, which gives lemon soda a unique flavor and health value, and at the same time complements the sour taste of lemon slices to enhance the overall flavor of the beverage. The lemon slices are pretreated to increase their density, reduce the excess internal moisture, and improve their stability during the inflation process. By collecting real-time temperature and lemon slice mass data, the initial carbon dioxide injection amount is determined, and after inflation, the lemon slice position data is further collected to judge whether the injection amount needs to be adjusted to ensure that the lemon slices sink to the bottom of the bottle during packaging. Further combined with the historical adjustment database, according to the maximum surface area and mass characteristics of the lemon slices, the final carbon dioxide injection amount is dynamically optimized to ensure the consistency of products in different batches. Through reasonable gas control, the lemon slices can be fully soaked in the beverage, evenly releasing the aromatic oil and sour substances of the lemon, making the flavor of the whole beverage more balanced and the taste levels more abundant, thus improving the quality and sensory experience of lemon soda.

[0044] On the other hand, the present application also provides a lemon soda obtained by using the above lemon soda preparation control method.

[0045] It is understandable that by controlling the preparation process of lemon soda, the problems of oxidation and discoloration caused by floating lemon slices, uneven flavor release, and insufficient taste levels are solved. By dissolving and filtering granulated sugar and high fructose syrup in a preset ratio, and then adding raw materials and food additives to mix and obtain the base liquid, the lemon soda has a unique herbal flavor and health value, while complementing the sour taste of the lemon slices and enhancing the overall flavor of the drink. The lemon slices are pretreated to increase their density, reduce excess internal moisture, and improve their stability during the carbonation process. By collecting real-time temperature and lemon slice quality data, the initial carbon dioxide injection amount is determined, and after carbonation, the lemon slice position data is further collected to determine whether the injection amount needs to be adjusted to ensure that the lemon slices sink to the bottom of the bottle during packaging. Further combined with the historical adjustment database, according to the maximum surface area and quality characteristics of the lemon slices, the final carbon dioxide injection amount is dynamically optimized to ensure the consistency of different batches of products. Through reasonable gas control, the lemon slices are fully soaked in the drink, evenly releasing the aromatic oils and sour substances of the lemon, making the flavor of the whole drink more balanced and the taste level more rich, improving the quality and sensory experience of the lemon soda.

[0046] Those skilled in the art should understand that the embodiments of the present application can be provided as methods, systems, or computer program products. Therefore, the present application can take the form of a complete hardware embodiment, a complete software embodiment, or an embodiment combining software and hardware aspects. Moreover, the present application can take the form of a computer program product implemented on one or more computer-usable storage media (including but not limited to disk storage, CD-ROM, optical storage, etc.) containing computer-usable program code.

[0047] The present application is described with reference to the flowcharts and / or block diagrams of methods, apparatuses (systems), and computer program products according to the embodiments of the present application. It should be understood that each flow and / or block in the flowchart and / or block diagram can be implemented by computer program instructions, and the combination of flows and / or blocks in the flowchart and / or block diagram can also be implemented by computer program instructions. These computer program instructions can be provided to the processors of general-purpose computers, special-purpose computers, embedded processors, or other programmable data processing devices to generate a machine, so that the instructions executed by the processors of the computer or other programmable data processing devices generate means for implementing the functions specified in Figure 1 one or more of the processes or multiple processes and / or blocks Figure 1 one or more of the blocks or multiple blocks.

[0048] These computer program instructions can also be stored in a computer-readable memory that can direct a computer or other programmable data processing device to work in a specific manner, so that the instructions stored in the computer-readable memory generate a manufactured article including instruction means, and the instruction means implements the functions in the process Figure 1one or more processes and / or blocks Figure 1 functions specified in one or more blocks.

[0049] These computer program instructions can also be loaded onto a computer or other programmable data processing device, so that a series of operation steps are executed on the computer or other programmable device to generate a computer-implemented process. Thus, the instructions executed on the computer or other programmable device provide steps for implementing the functions specified in Figure 1 one or more processes and / or blocks Figure 1 one or more blocks.

[0050] Finally, it should be noted that the above embodiments are only used to illustrate the technical solutions of the present invention and are not intended to limit them. Although the present invention has been described in detail with reference to the above embodiments, those of ordinary skill in the art should understand that: modifications or equivalent replacements can still be made to the specific implementation manners of the present invention. Any modification or equivalent replacement that does not depart from the spirit and scope of the present invention shall be covered by the protection scope of the claims of the present invention.

Claims

1. A method for controlling the preparation of lemon soda, characterized in that: include: Dissolve and filter white sugar and fructose syrup according to a preset ratio, then add raw materials and food additives to obtain a base liquid; Pre-treating the lemon slices, and placing the pre-treated lemon slices and the base liquid into the tank; collecting real-time temperature and mass data of the lemon slices, and determining an initial carbon dioxide injection amount according to the real-time temperature and mass data; After the inflation is completed, the position data of the lemon slice in the tank is collected, and it is determined whether to adjust the initial carbon dioxide injection amount according to the position data; when it is determined that the initial carbon dioxide injection amount is to be adjusted, it is determined whether to turn on the pre-cooling constant temperature device according to the real-time temperature, and the maximum surface area of ​​the lemon slice is collected, and the maximum surface area and mass data are used as characteristic data, and the characteristic data are compared with the historical adjustment database, and the adjustment coefficient is determined according to the comparison result to adjust the initial carbon dioxide injection amount to determine the final injection amount, and the historical adjustment database includes a plurality of historical characteristic data and a plurality of historical adjustment coefficients, and each of the historical characteristic data corresponds to a historical adjustment coefficient.

2. The method for controlling the preparation of lemon soda according to claim 1, characterized in that: When pre-treating the lemon slices, include: The lemon slices are pretreated using a hot air circulation dryer at a temperature of 40-50° C., a time of 15-20 minutes, and a humidity of 40-50%.

3. The method for controlling the preparation of lemon soda according to claim 1, characterized in that: When determining the initial carbon dioxide injection amount according to the real-time temperature and quality data, it includes: ； Among them, Z represents the initial carbon dioxide injection amount, M represents the mass data, M0 represents the maximum mass data, T0 represents the temperature corresponding to the maximum solubility of carbon dioxide, T represents the real-time temperature, and Z0 represents the maximum carbon dioxide solubility in the base liquid.

4. The method for controlling the preparation of lemon soda according to claim 3, characterized in that: When judging whether to adjust the initial carbon dioxide injection amount according to the position data, it includes: The position data includes the distance between the lemon slice and the bottle mouth, the distance is compared with a distance threshold, and whether to adjust the initial carbon dioxide injection amount is determined according to the comparison result; When the distance is less than a distance threshold, determining to adjust the initial carbon dioxide injection amount; When the distance is greater than or equal to the distance threshold, it is determined that the initial carbon dioxide injection amount is not adjusted.

5. The method for controlling the preparation of lemon soda according to claim 4, characterized in that: When it is determined to adjust the initial carbon dioxide injection amount, whether to start the precooling thermostat is determined according to the real-time temperature, including: Compare the real-time temperature with the temperature threshold, and determine whether to start the pre-cooling constant temperature device according to the comparison result; When the real-time temperature is greater than or equal to the temperature threshold, it is determined to turn on the pre-cooling thermostatic device to maintain the temperature inside the tank at 0-4°C; When the real-time temperature is less than the temperature threshold, it is determined not to start the pre-cooling thermostatic device.

6. The method for controlling the preparation of lemon soda according to claim 5, characterized in that: The adjustment coefficient is determined according to the comparison result to adjust the initial carbon dioxide injection amount, and the final injection amount is determined, including: When there is data in the historical adjustment database whose similarity with the characteristic data is greater than a similarity threshold, the initial carbon dioxide injection amount is adjusted by using the historical adjustment coefficient corresponding to the maximum similarity as the adjustment coefficient; When the similarity between all historical feature data in the historical adjustment database and the feature data is less than or equal to a similarity threshold, a similar set is screened from all the historical feature data, and the initial carbon dioxide injection amount is adjusted based on the similar set and an adjustment coefficient determined based on the similar set and the feature data.

7. The method for controlling the preparation of lemon soda according to claim 6, characterized in that: When screening similar sets in all the historical feature data, including: Screening similar historical feature data from all the historical feature data, wherein the similar historical feature data has a similarity with the feature data greater than a% and less than or equal to a similarity threshold; The similar historical feature data are combined into a similar set, a historical adjustment coefficient corresponding to each historical feature data in the similar set is obtained, and an average value of the historical adjustment coefficients is obtained.

8. The method for controlling the preparation of lemon soda according to claim 7, characterized in that: When the adjustment coefficient is determined according to the similarity set and the characteristic data to adjust the initial carbon dioxide injection amount, it includes: ； Among them, t represents the adjustment coefficient, R represents the maximum surface area, R0 represents the maximum cross-sectional area of ​​the tank, M represents the mass data, M0 represents the maximum mass data, and tj represents the historical average of the adjustment coefficient.

9. A lemon soda obtained by using the lemon soda preparation control method according to any one of claims 1 to 8.

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