Production control method and system for low-oil-absorption-rate fried doughnuts, terminal and medium

Abstract

The invention relates to a low-oil-absorption-rate fried doughnut production control method and system, a terminal and a medium. The production control method comprises the steps that the actual water content and the oil temperature field uniformity of dough in the low-temperature pre-curing stage with the oil temperature being 120 DEG C are obtained; judging whether the actual water content is lower than a water content threshold; if yes, whether the duration is not smaller than a duration threshold value or not and whether the oil temperature field uniformity is smaller than a threshold value or not are judged; if yes, entering a medium-temperature structure curing stage, increasing the oil temperature to 160 DEG C according to a set heating rate, and preheating the molecular sieve to 60 DEG C; predicting a target frying duration according to the polar component target value; judging whether the target frying duration is longer than the planned frying duration or not; if yes, starting a molecular sieve; when the frying duration reaches the planned frying duration, entering a negative pressure deoiling stage; obtaining a grease residual rate; judging whether the grease residual rate is smaller than a residual rate threshold value or not; if yes, the oil temperature is reduced to 80 DEG C; the oil absorption rate can be reduced while the food quality is guaranteed.

Description

Technical Field

[0001] The present application relates to the technical field of production and processing, and in particular to a production control method, system, terminal and medium for fried donuts with low oil absorption rate. Background Art

[0002] Fried foods are beloved by consumers for their unique taste, with donuts, in particular, a classic fried food, enjoying widespread popularity worldwide. However, with increasing awareness of healthy eating, the high oil residue in traditional frying processes has become a bottleneck hindering its development. While traditional frying techniques can meet basic cooking needs, their limited control over oil absorption makes them difficult to meet modern consumer demand for healthy foods with low oil absorption.

[0003] In the prior art, methods commonly used to reduce the oil absorption rate of fried foods include controlling the oil temperature, adjusting the frying time, and using specific dough formulas. Among them, controlling the oil temperature is one of the most common means, which ensures the quality of the food by setting a fixed frying temperature range. In addition, adjusting the frying time is also a common method, which reduces oil penetration by extending or shortening the frying time. Some technologies also attempt to reduce the oil absorption rate by improving the dough formula, such as adding specific additives or improving the dough structure. However, these methods often only optimize a single factor and lack overall coordinated control of the frying process.

[0004] While these technologies can reduce oil absorption to a certain extent, they still have significant drawbacks in practice. For example, fixed oil temperature control struggles to adapt to the actual state variations of dough batches, potentially leading to unstable frying results. Simply adjusting frying time can affect the taste and appearance of the food. And improving dough formulas can increase production costs and be limited by complex process requirements. Therefore, effectively reducing oil absorption while ensuring food quality has become a pressing technical challenge. Summary of the Invention

[0005] In order to effectively reduce the oil absorption rate while ensuring food quality, the present application provides a production control method, system, terminal and medium for fried donuts with low oil absorption rate.

[0006] In a first aspect, the present application provides a production control method for fried donuts with low oil absorption rate, which adopts the following technical solutions:

[0007] A production control method for fried donuts with low oil absorption rate, comprising:

[0008] Obtain the actual moisture content of the dough and the uniformity of the oil temperature field during the low-temperature pre-curing stage at an oil temperature of 120°C;

[0009] Determining whether the actual water content is lower than a water content threshold;

[0010] If so, determine whether the duration is not less than the duration threshold, and whether the oil temperature field uniformity is less than the oil temperature field uniformity threshold;

[0011] If yes, then enter the medium temperature structural curing stage, adjust the oil temperature to 160℃ according to the set heating rate, and preheat the molecular sieve to 60℃;

[0012] According to the target value of polar components, the target frying time is predicted;

[0013] Determining whether the target frying time is greater than a set planned frying time;

[0014] If so, start the molecular sieve;

[0015] When the frying time reaches the planned frying time, the negative pressure de-oiling stage is entered;

[0016] Obtain the grease residue rate;

[0017] Determining whether the grease residue rate is less than a set residue rate threshold;

[0018] If yes, confirm that frying is complete and reduce the oil temperature to 80°C.

[0019] By employing this technical solution, the actual dough moisture content and oil temperature uniformity during the low-temperature pre-curing stage are measured and compared with corresponding thresholds to accurately determine whether to enter the medium-temperature structural curing stage. This helps adjust the frying process based on the actual dough state, avoiding poor donut quality caused by improper frying transitions. For example, premature heating when the moisture content is too high can result in an undercooked interior and a burnt exterior. During the medium-temperature structural curing stage, the oil temperature is increased from 120°C to 160°C at a set heating rate. This gradual heating method promotes a well-developed internal structure and a crispy exterior, while also reducing oil absorption. This gradual heating allows the dough to gradually set, preventing a sudden increase in oil temperature that would cause a hard crust to form on the donut surface, hindering moisture release and increasing the likelihood of oil absorption. By predicting the target frying time based on the target polarity component values ​​and comparing it with the planned frying time, the frying time can be flexibly adjusted based on the specific conditions of the donut. When the target frying time exceeds the planned frying time, the molecular sieve is activated. This absorbs polar substances produced during the frying process, further reducing the donuts' oil absorption rate and ensuring stable product quality. When the frying time reaches the planned frying time, the negative pressure degreasing phase begins. The negative pressure environment facilitates the discharge of oil from the donuts, reducing the residual oil rate. By measuring the residual oil rate and comparing it with the residual rate threshold, the donuts' oil content meets the required level upon completion of frying, producing healthy donuts with low oil absorption. This effectively reduces oil absorption while ensuring food quality. After frying, the oil temperature is lowered to 80°C, minimizing equipment wear and extending its service life. Furthermore, the lower oil temperature reduces the risk of fire and other safety incidents during subsequent processing, ensuring the safety of the production process.

[0020] Optionally, the step of predicting a target frying time based on a target value of the polarity component includes:

[0021] Get the initial polar component value;

[0022] Inputting the initial polar component value and the polar component target value into a pre-trained duration prediction model to obtain a predicted target frying duration;

[0023] The duration prediction model is , is the target frying time, is the oxidation rate constant, is the steady-state limit of the polar component, is the initial polar component value, is the target value of polar components.

[0024] Optionally, the step of determining whether the target frying time is greater than a set planned frying time further includes:

[0025] If not, obtain the water diffusion coefficient;

[0026] Obtaining the gelatinization degree of surface starch according to the water diffusion coefficient;

[0027] Predicting an average pore diameter based on the gelatinization degree of the surface starch and the current duration of the medium-temperature structure solidification stage;

[0028] Determine whether the predicted average pore diameter is greater than a diameter threshold;

[0029] If not, after the frying time reaches the target frying time, the process enters the negative pressure de-oiling stage;

[0030] If so, increase the oil temperature to 165°C during the medium temperature curing stage.

[0031] By adopting the above technical solution, moisture content affects the gelatinization process of starch, and the degree of starch gelatinization plays a key role in the taste and texture of the donut. The average pore diameter is predicted based on the gelatinization degree of the surface starch and the current duration of the medium-temperature structure curing phase. The internal pore structure of the donut affects its oil absorption rate and taste. If the average pore diameter is too large, oil can more easily enter the donut during frying, resulting in increased oil absorption. If the average pore diameter is too small, the donut may be too dense, affecting the taste. When the predicted average pore diameter exceeds the diameter threshold, it indicates that the current pore structure is not conducive to controlling oil absorption. In this case, the oil temperature during the medium-temperature curing phase should be increased to 165°C. Appropriately increasing the oil temperature can accelerate the formation of a denser structure on the donut surface, reducing the average pore diameter and thus reducing oil absorption. By comprehensively evaluating and adjusting factors such as the target frying time, the gelatinization degree of the surface starch, and the average pore diameter, over-frying of the donuts can be avoided. Over-frying not only increases oil absorption, but also wastes energy and time, reducing production efficiency. The operation of this step can make the frying process more precise and efficient, while ensuring product quality, improving production efficiency and economic benefits.

[0032] Optionally, the step of increasing the oil temperature to 165° C. during the medium-temperature curing stage includes:

[0033] Obtain the abnormal porosity ratio;

[0034] Determining whether the abnormal pore ratio exceeds a ratio threshold;

[0035] If so, start the molecular sieve, increase the adsorption flow rate, and force it into the negative pressure deoiling stage.

[0036] By adopting the above technical solution, the abnormal pore ratio is obtained and compared with the ratio threshold, which can accurately grasp the pore structure inside the donut. When the abnormal pore ratio exceeds the ratio threshold, it indicates that the pore structure of the donut is not conducive to controlling the oil absorption rate. Start the molecular sieve and increase the adsorption flow rate. The molecular sieve can adsorb polar substances produced during the frying process, which helps to improve the quality and properties of the oil, reduce the interaction between the oil and the abnormal pores of the donut, and thus reduce the oil absorption rate. Forced into the negative pressure deoiling stage, the negative pressure environment can be used to more effectively extract excess oil from the donut, further improving the oil absorption of the donut and enhancing its taste and healthiness.

[0037] Optionally, the production control method further includes:

[0038] After the molecular sieve is started, the dielectric constant change rate of the oil in use is obtained and judged;

[0039] If the dielectric constant change rate is greater than a second threshold, controlling the molecular sieve to perform continuous adsorption;

[0040] If the dielectric constant change rate is not greater than the second threshold value and greater than the first threshold value, the molecular sieve is controlled to perform pulse adsorption.

[0041] By employing the above technical solution, the rate of change of the dielectric constant can reflect the changes in the composition of the oil used. During the frying process, the oil undergoes a series of chemical reactions, producing polar substances and impurities, which cause the dielectric constant to change. By measuring the rate of change of the dielectric constant of the oil used, the oil's quality can be accurately monitored in real time. When the rate of change of the dielectric constant exceeds the second threshold, it indicates that the content of impurities and polar substances in the oil is high, and the oil quality has deteriorated significantly. In this case, controlling the molecular sieve to perform continuous adsorption can continuously remove harmful components from the oil, effectively preventing further degradation of the oil, ensuring the quality of the oil used for frying doughnuts, and thus guaranteeing the taste and quality of the doughnuts. When the rate of change of the dielectric constant is not greater than the second threshold but greater than the first threshold, it indicates that the content of impurities and polar substances in the oil is at a certain level. Using pulsed adsorption can remove harmful substances from the oil to a certain extent while avoiding excessive adsorption that wastes energy and wears out the molecular sieve, thus achieving precise maintenance of the oil quality.

[0042] Optionally, the step after lowering the oil temperature to 80° C. includes:

[0043] Get the cumulative heating time;

[0044] Obtaining a polar component value of the residual oil according to the cumulative heating time and the target deoiling amount;

[0045] Obtain the final component value after the negative pressure deoiling stage is completed;

[0046] Obtaining the volume of new oil to be supplemented according to the final polar component value, the residual oil polar component value, and the initial polar component value;

[0047] New oil volume S , S is the total volume of oil used, , is the final polar component value, is the polar component value of residual oil, , is the target oil removal amount, It is the cumulative heating time.

[0048] By employing this technical solution, the volume of new oil to be added is determined based on the final polarity component values ​​and the residual oil polarity component values, enabling targeted adjustments to the oil. As frying cycles increase, polar components in the oil accumulate, affecting the taste and quality of the donuts and potentially producing harmful substances. Timely addition of an appropriate amount of new oil keeps the polarity content within an appropriate range, ensuring consistent frying oil quality and maintaining the optimal taste and quality of each batch of donuts.

[0049] Optionally, the steps of the negative pressure deoiling stage include:

[0050] converting the target oil removal amount into a target oil removal rate;

[0051] Obtain the oil removal area, average pore length and first target start-up time;

[0052] Inputting the deoiling area, the average pore length, the first target startup time, and the target deoiling rate into a vacuum pressure model to obtain an adjusted vacuum pressure of a vacuum device;

[0053] Obtain the actual average pore diameter after the medium-temperature curing stage;

[0054] The actual average pore diameter is input into a frequency adjustment model to obtain the adjusted ultrasonic frequency of the ultrasonic device.

[0055] By employing this technical solution and precisely controlling the de-oiling rate, vacuum pressure, and ultrasonic frequency, we can effectively ensure that the donut's oil absorption rate remains within the target range. Properly adjusting the vacuum pressure and ultrasonic frequency effectively removes oil while minimizing damage to the donut's structure. Excessive vacuum pressure or an inappropriate ultrasonic frequency can damage the donut's internal structure, causing it to deform or break. Precisely adjusting the pressure based on actual conditions ensures effective de-oiling while preserving the donut's original structure and maintaining its appearance and taste.

[0056] In a second aspect, the present application provides a production control system for fried donuts with low oil absorption rate, which adopts the following technical solutions:

[0057] A production control system for fried donuts with low oil absorption rate, comprising:

[0058] The data acquisition module is used to obtain the actual moisture content of the dough and the uniformity of the oil temperature field during the low-temperature pre-curing stage at an oil temperature of 120°C;

[0059] a judgment module, configured to judge whether the actual water content is lower than a water content threshold; if so, further judging whether the duration is not less than a duration threshold, and whether the oil temperature field uniformity is less than an oil temperature field uniformity threshold;

[0060] an adjustment module, configured to enter a medium-temperature structure curing stage when the duration is not less than a duration threshold and the oil temperature field uniformity is less than the oil temperature field uniformity threshold, adjust the oil temperature to 160° C. at a set heating rate, and preheat the molecular sieve to 60° C.;

[0061] The data processing module is used to predict the target frying time according to the target value of the polar component; the judgment module is also used to judge whether the target frying time is greater than the set planned frying time; if so, the adjustment module starts the molecular sieve;

[0062] The data acquisition module is used to enter the negative pressure degreasing stage and obtain the residual oil rate when the frying time reaches the planned frying time; the judgment module is also used to judge whether the residual oil rate is less than a set residual rate threshold; if so, the adjustment module is used to confirm that the frying is completed and reduce the oil temperature to 80°C.

[0063] In a third aspect, the present application provides a terminal that adopts the following technical solution:

[0064] A terminal, comprising:

[0065] a memory storing a production control program for fried donuts with low oil absorption rate;

[0066] The processor is configured to execute the program stored in the memory to implement the steps of the production control method for fried donuts with low oil absorption rate.

[0067] In a fourth aspect, the present application provides a computer-readable storage medium, which adopts the following technical solution:

[0068] A computer-readable storage medium stores a computer program that can be loaded by a processor and executed by the production control method for fried donuts with low oil absorption rate.

[0069] In summary, this application has at least the following beneficial effects:

[0070] By measuring the actual dough moisture content and oil temperature uniformity during the low-temperature pre-curing stage and comparing them with corresponding thresholds, the system can accurately determine whether to enter the medium-temperature structural curing stage. This helps adjust the frying process based on the dough's actual state, avoiding poor donut quality caused by improper transitions during frying. For example, premature heating when the moisture content is too high can result in an undercooked interior and a burnt exterior. During the medium-temperature structural curing stage, the oil temperature is increased from 120°C to 160°C at a set rate. This gradual heating method helps the donuts develop a good internal structure and a crispy exterior while reducing oil absorption. This gradual heating allows the dough to gradually set, preventing a sudden increase in oil temperature that would cause a hard crust to form on the surface, hindering moisture release and increasing the likelihood of oil absorption. By predicting the target frying time based on the polar component target and comparing it with the planned frying time, the frying time can be flexibly adjusted based on the specific conditions of the donuts. When the target frying time exceeds the planned frying time, the molecular sieve is activated. This absorbs polar substances generated during frying, further reducing the donuts' oil absorption and ensuring consistent product quality. When the frying time reaches the planned duration, the doughnuts enter the negative pressure degreasing stage. This negative pressure environment facilitates the discharge of grease from the doughnuts, reducing residual grease. By measuring the residual grease percentage and comparing it with the residual rate threshold, the doughnuts' grease content is ensured to meet the required level upon completion of frying. This results in healthy doughnuts with low oil absorption, effectively reducing oil absorption while ensuring food quality. After frying, the oil temperature is lowered to 80°C, minimizing equipment wear and extending its lifespan. Furthermore, the lower oil temperature reduces the risk of fire and other safety incidents during subsequent handling, ensuring the safety of the production process. BRIEF DESCRIPTION OF THE DRAWINGS

[0071] Figure 1 This is a first flow chart of an embodiment of the method of the present application;

[0072] Figure 2 This is a second flow chart of the method embodiment of the present application;

[0073] Figure 3 This is a third flow chart of the method embodiment of the present application;

[0074] Figure 4 This is the fourth flow chart of the method embodiment of the present application. DETAILED DESCRIPTION

[0075] To make the purpose, technical solutions and advantages of the embodiments of the present application clearer, the following will be combined with the appended drawings of the embodiments of the present invention. Figure 1 -Attached Figure 4The technical solutions in the embodiments of the present invention are clearly and completely described. Obviously, the described embodiments are only part of the embodiments of the present invention, not all of them. All other embodiments derived by persons of ordinary skill in the art based on the embodiments of the present invention without inventive effort are within the scope of protection of the present invention.

[0076] The first embodiment of the present application discloses a production control method for fried donuts with low oil absorption rate. Figure 1 and Figure 2 As an implementation of the production control method, the production control method may include S101-S120:

[0077] S101, obtaining the actual moisture content of the dough and the uniformity of the oil temperature field during the low-temperature pre-curing stage at an oil temperature of 120°C;

[0078] S102, determining whether the actual water content is lower than the water content threshold;

[0079] S103: If yes, determine whether the duration is not less than the duration threshold, and whether the oil temperature field uniformity is less than the oil temperature field uniformity threshold;

[0080] If yes, then enter the medium temperature structural curing stage, adjust the oil temperature to 160°C according to the set heating rate, and preheat the molecular sieve to 60°C;

[0081] S105, predicting a target frying time based on the target value of the polarity component;

[0082] S106, determining whether the target frying time is greater than the set planned frying time;

[0083] S107, if yes, start the molecular sieve;

[0084] S108, when the frying time reaches the planned frying time, the process enters the negative pressure de-oiling stage;

[0085] S109, obtaining the grease residual rate;

[0086] S110, determining whether the grease residue rate is less than a set residue rate threshold;

[0087] If yes, S120 confirms that frying is complete and lowers the oil temperature to 80°C.

[0088] Reference Figure 3 In addition, the step of determining whether the target frying time is greater than the set planned frying time also includes:

[0089] S121, if not, obtain the water diffusion coefficient;

[0090] S122, obtaining the gelatinization degree of the surface starch according to the water diffusion coefficient;

[0091] S123, predicting the average pore diameter based on the gelatinization degree of the surface starch and the current duration of the medium-temperature structure solidification stage;

[0092] S124, determining whether the predicted average pore diameter is greater than a diameter threshold;

[0093] S125, if not, then after the frying time reaches the target frying time, the process enters the negative pressure de-oiling stage;

[0094] S126, if yes, then increase the oil temperature to 165°C during the medium temperature curing stage.

[0095] Specifically, the actual moisture content in S101 can be directly measured using an infrared moisture sensor. The oil temperature uniformity can be assessed using an infrared thermal imager, which is aimed at the fryer to capture a thermal image. Different colors in the thermal image represent different temperatures, and by analyzing the distribution and changes in the colors in the thermal image, the oil temperature uniformity can be assessed. The duration in S103 refers to the duration that the actual moisture content remains below the moisture threshold.

[0096] Increasing the oil temperature to 160° C. according to the set heating rate may be increasing the oil temperature from 120° C. to 160° C. at a frequency of 2° C. / s.

[0097] For S105, based on the target value of the polarity component, the target frying time is predicted specifically:

[0098] The initial polarity component value can be obtained, and then the initial polarity component value and the set polarity component target value are input into the pre-trained duration prediction model to obtain the predicted target frying duration. The duration prediction model is , is the target frying time, is the oxidation rate constant, is the steady-state limit of the polar component, is the initial polar component value, is the target value of polar components.

[0099] For S121, the water diffusion coefficient , is the initial moisture content of the dough, is the actual moisture content after the low-temperature curing stage. is the equilibrium moisture content in the low-temperature curing stage, The duration of the low temperature curing stage.

[0100] For S122, the gelatinization degree of surface starch G=1- .

[0101] For S123, the predicted average pore diameter = , is the reference pore size, is the current duration of the medium temperature structural curing stage.

[0102] For S109, the oil residue rate can be measured by direct weighing method, near infrared spectroscopy, nuclear magnetic resonance method and other methods.

[0103] After raising the oil temperature to 165°C during the medium-temperature curing stage, the abnormal pore ratio is determined and judged to see if it exceeds the threshold. If so, the molecular sieve is activated, the adsorption flow rate is increased, and the process is forced to enter the negative pressure degreasing stage. During this stage, the ultrasonic equipment startup time can be extended. If not, the process enters the negative pressure degreasing stage after the frying time reaches the target frying time. The abnormal pore ratio refers to the ratio of the area of ​​pores with a diameter greater than the average pore diameter to the total area of ​​all pores.

[0104] After the molecular sieve is started, the dielectric constant change rate of the oil in use can also be obtained and judged. If the dielectric constant change rate is greater than the second threshold, the molecular sieve is controlled to perform continuous adsorption; if the dielectric constant change rate is not greater than the second threshold but greater than the first threshold, the molecular sieve is controlled to perform pulse adsorption.

[0105] The rate of change of the dielectric constant can be determined by measuring the oil in use at predetermined time intervals using a dielectric constant sensor during the frying process, recording the dielectric constant value obtained in each measurement, and calculating the rate of change of the dielectric constant for two adjacent measurements.

[0106] Taking the i-th and i-1-th measurements as an example, the single change rate of the dielectric constant is In order to more comprehensively reflect the changing trend of the dielectric constant during the frying process, the average change rate of the dielectric constant can be calculated. = , is the dielectric constant value measured last time, is the initial dielectric constant value, and n is the total number of measurements.

[0107] After entering the negative pressure deoiling stage, the target deoiling amount can be converted into the target deoiling rate, and then the deoiling area, average pore length and first target startup time are obtained. The deoiling area, average pore length, first target startup time and target deoiling rate are input into the vacuum pressure model to obtain the adjusted vacuum pressure of the vacuum equipment. The operating time of the vacuum equipment is the first target startup time.

[0108] The vacuum pressure model is , To adjust the vacuum pressure, is the oil viscosity, L is the average pore length (approximate pore penetration depth), k is the permeability, A is the deoiling area (surface area of ​​a single donut), and Q is the target deoiling rate; k= , is the porosity, is the tortuosity, d is the average pore diameter; Q= , is the density of fat, The first target startup time, This is the initial oil content of the donuts after frying.

[0109] In addition, the actual average pore diameter of the donut after the medium-temperature curing stage must be obtained and input into the frequency adjustment model to obtain the adjusted ultrasonic frequency of the ultrasonic device. The operating time of the ultrasonic device is the second target startup time; the second target startup time + the first target startup time = the set total target startup time.

[0110] The frequency adjustment model is f= , f is the frequency of the ultrasonic wave, is the surface tension of the medium, is the density of the medium, which is a water-based solution; is the static pressure (standard atmospheric pressure).

[0111] The actual average pore diameter can be determined using a porosimeter. For example, a donut is placed in the sample chamber of a mercury intrusion porosimeter. The pressure is then gradually increased, allowing mercury to gradually enter the sample's pores. The mercury intrusion porosimeter records the injected volume of mercury at different pressures. Based on the relationship between pressure and pore diameter (e.g., the Washburn equation), the pore volume distribution for different pore size ranges is calculated. Finally, the average pore diameter is calculated from this pore volume distribution data.

[0112] The de-oiled area can be obtained through indirect measurement. For example, first measure the mass of the unfried donut, then measure the mass again after frying and de-oiling. At the same time, the density of the fat and the change in the oil content of the donut before and after de-oiling are known. Based on the mass difference and the change in oil content, combined with the density of the fat, the de-oiled volume V can be estimated. , For poor quality, is the change in oil content. Assuming that the oil is evenly distributed on the donut surface during the degreasing process and the thickness of the degreasing layer h is relatively constant (which can be determined experimentally), then the degreasing area A = V / h.

[0113] The average pore length can be determined by scanning the fried doughnuts using an industrial CT scanner, which can obtain the 3D structural information of the doughnut's interior. Existing image processing software then analyzes the resulting 3D image, segmenting the pore areas and measuring the average pore length.

[0114] Reference Figure 4 The steps after lowering the oil temperature to 80° C. may include S210 to S240:

[0115] S210, obtaining the accumulated heating time;

[0116] S220, obtaining a polar component value of the residual oil based on the cumulative heating time and the target oil removal amount;

[0117] S230, obtaining the final component value after the negative pressure deoiling stage;

[0118] S240 , obtaining the volume of new oil to be supplemented according to the final polar component value, the residual oil polar component value, and the initial polar component value.

[0119] Specifically, the cumulative heating time is the total duration of the three stages. , is the target oil removal amount, It is the cumulative heating time.

[0120] New oil volume S , S is the total volume of oil used, , is the final polar component value.

[0121] Polar component values ​​can be derived from the dielectric constant of oils and fats, which is closely related to the content of polar components. The presence of polar components changes the dielectric properties of oils and fats. By measuring the dielectric constant of oils and fats and establishing a standard curve between the dielectric constant and the polar component values, the polar component values ​​can be inferred based on the measured dielectric constant.

[0122] An implementation scenario of this embodiment is as follows:

[0123] When frying donuts, the actual moisture content of the dough and the oil temperature field uniformity during the low-temperature pre-curing stage at an oil temperature of 120°C are obtained, and a determination is made as to whether the actual moisture content is below a moisture content threshold. If so, a determination is made as to whether the duration of the pre-curing is not less than a duration threshold, and whether the oil temperature field uniformity is less than a temperature field uniformity threshold. If so, the process enters the medium-temperature structural curing stage, where the oil temperature is increased to 160°C at a set heating rate, and the molecular sieve is preheated to 60°C.

[0124] Based on the target value of the polar component, a target frying time is predicted, and it is determined whether the target frying time is greater than the set planned frying time. If so, the molecular sieve is activated. After the molecular sieve is activated, the dielectric constant change rate of the oil is obtained and the dielectric constant change rate is determined. If the dielectric constant change rate is greater than a second threshold, the molecular sieve is controlled to perform continuous adsorption. If the dielectric constant change rate is greater than the first threshold but not greater than the second threshold, the molecular sieve is controlled to perform pulsed adsorption.

[0125] When the frying time reaches the planned frying time, the negative pressure deoiling stage begins. The target deoiling amount is converted into a target deoiling rate. The deoiling area, average pore length, and first target startup time are then obtained. The deoiling area, average pore length, first target startup time, and target deoiling rate are then input into the vacuum pressure model to obtain the adjusted vacuum pressure of the vacuum equipment. The operating time of the vacuum equipment is the first target startup time. The actual average pore diameter after the medium-temperature curing stage is obtained and input into the frequency adjustment model to obtain the adjusted ultrasonic frequency of the ultrasonic equipment. The operating time of the ultrasonic equipment is the second target startup time. The second target startup time + the first target startup time = the set total target startup time.

[0126] The oil residue rate is obtained in real time, and it is determined whether the oil residue rate is less than the set residue rate threshold. If so, the frying is confirmed to be completed and the oil temperature is reduced to 80°C. Then the cumulative heating time is obtained, and combined with the target deoiling amount, the residual oil polarity component value is obtained, and the final polarity component value after the negative pressure deoiling stage is completed is obtained. According to the final polarity component value, the residual oil polarity component value and the initial polarity component value, the volume of new oil to be added is obtained to discharge an equal amount of old oil and add new oil.

[0127] Based on the above method embodiments, a second embodiment of the present application discloses a production control system for fried doughnuts with low oil absorption. The production control system for fried doughnuts with low oil absorption in this embodiment of the present application can implement any of the above methods for controlling the production of fried doughnuts with low oil absorption. The specific operating procedures of each module in the production control system for fried doughnuts with low oil absorption can refer to the corresponding procedures in the above method embodiments.

[0128] For ease of understanding, an example is given below: A production control system for deep-fried donuts with low oil absorption rate includes:

[0129] The data acquisition module is used to obtain the actual moisture content of the dough and the uniformity of the oil temperature field during the low-temperature pre-curing stage at an oil temperature of 120°C;

[0130] A judgment module is used to judge whether the actual water content is lower than the water content threshold; if so, it continues to judge whether the duration is not less than the duration threshold, and whether the oil temperature field uniformity is less than the oil temperature field uniformity threshold;

[0131] The regulating module is used to enter the medium-temperature structural curing stage when the duration is not less than the duration threshold and the oil temperature field uniformity is less than the oil temperature field uniformity threshold, so that the oil temperature is increased to 160°C according to the set heating rate and the molecular sieve is preheated to 60°C;

[0132] The data processing module is used to predict the target frying time based on the target value of the polar component; the judgment module is also used to judge whether the target frying time is greater than the set planned frying time; if so, the regulation module starts the molecular sieve;

[0133] The data acquisition module is used to enter the negative pressure degreasing stage when the frying time reaches the planned frying time, and obtain the residual oil rate; the judgment module is also used to determine whether the residual oil rate is less than the set residual rate threshold; if so, the adjustment module is used to confirm that frying is completed and reduce the oil temperature to 80°C.

[0134] The third embodiment of the present application provides a terminal. As an implementation of the terminal, the terminal may include: a memory and a processor; wherein,

[0135] The memory is used for storing a production control program for deep-fried donuts with low oil absorption rate;

[0136] The processor is used to execute the program stored in the memory to implement the steps of the production control method of fried donuts with low oil absorption rate.

[0137] The memory may be communicatively connected to the processor via a communication bus, and the communication bus may be an address bus, a data bus, a control bus, or the like.

[0138] In addition, the memory may include a random access memory (RAM) and may also include a non-volatile memory (NVM), such as at least one disk storage.

[0139] The processor can be a general-purpose processor, including a central processing unit (CPU), a network processor (NP), etc.; it can also be a digital signal processor (DSP), an application-specific integrated circuit (ASIC), a field programmable gate array (FPGA) or other programmable logic devices, discrete gate or transistor logic devices, discrete hardware components, etc.

[0140] A fourth embodiment of the present application provides a computer-readable storage medium storing a computer program that can be loaded by a processor and execute the above-mentioned production control method for fried donuts with low oil absorption rate.

[0141] Computer-readable storage media can be any available medium that can be accessed by a computer, or a data storage device such as a server or data center that includes one or more available media. Available media can include magnetic media (e.g., floppy disks, hard disks, magnetic tapes), optical media (e.g., DVDs), or semiconductor media (e.g., solid-state drives).

[0142] The above are all preferred embodiments of the present application and are not intended to limit the scope of protection of the present application. Unless otherwise specified, any feature disclosed in this specification (including the abstract and drawings) may be replaced by other equivalent or similar features. In other words, unless otherwise specified, each feature is merely an example of a series of equivalent or similar features.

Claims

1. A production control method for fried donuts with low oil absorption rate, characterized in that: include: Obtain the actual moisture content of the dough and the uniformity of the oil temperature field during the low-temperature pre-curing stage at an oil temperature of 120°C; Determining whether the actual water content is lower than a water content threshold; If so, determine whether the duration is not less than the duration threshold, and whether the oil temperature field uniformity is less than the oil temperature field uniformity threshold; If yes, then enter the medium temperature structural curing stage, adjust the oil temperature to 160℃ according to the set heating rate, and preheat the molecular sieve to 60℃; According to the target value of polar components, the target frying time is predicted; Determining whether the target frying time is greater than the set planned frying time; If so, start the molecular sieve; When the frying time reaches the planned frying time, the negative pressure de-oiling stage is entered; Obtain the grease residue rate; Determining whether the grease residue rate is less than a set residue rate threshold; If yes, confirm that frying is complete and reduce the oil temperature to 80°C.

2. The method for controlling the production of fried donuts with low oil absorption rate according to claim 1, characterized in that: The step of predicting the target frying time according to the target value of the polar component includes: Get the initial polar component value; Inputting the initial polar component value and the polar component target value into a pre-trained duration prediction model to obtain a predicted target frying duration; The duration prediction model is , is the target frying time, is the oxidation rate constant, is the steady-state limit of the polar component, is the initial polar component value, is the target value of polar components.

3. The production control method for fried donuts with low oil absorption rate according to claim 1, characterized in that: The step of determining whether the target frying time is greater than the set planned frying time further includes: If not, obtain the water diffusion coefficient; Obtaining the gelatinization degree of surface starch according to the water diffusion coefficient; predicting an average pore diameter inside the donut based on the gelatinization degree of the surface starch and the current duration of the medium-temperature structural solidification stage; Determine whether the predicted average pore diameter is greater than a diameter threshold; If not, after the frying time reaches the target frying time, the process enters the negative pressure de-oiling stage; If so, increase the oil temperature to 165°C during the medium temperature curing stage.

4. The method for controlling the production of fried donuts with low oil absorption rate according to claim 3, characterized in that: The steps after raising the oil temperature to 165° C. during the medium temperature curing stage include: Obtain the abnormal porosity ratio; Determining whether the abnormal pore ratio exceeds a ratio threshold; If so, start the molecular sieve, increase the adsorption flow rate, and force it into the negative pressure deoiling stage.

5. The production control method for fried donuts with low oil absorption rate according to claim 1, characterized in that: The production control method further comprises: After the molecular sieve is started, the dielectric constant change rate of the oil in use is obtained and judged; If the dielectric constant change rate is greater than a second threshold, controlling the molecular sieve to perform continuous adsorption; If the dielectric constant change rate is not greater than the second threshold value and greater than the first threshold value, the molecular sieve is controlled to perform pulse adsorption.

6. The method for controlling the production of fried donuts with low oil absorption rate according to claim 2, wherein: The steps after lowering the oil temperature to 80° C. include: Get the cumulative heating time; Obtaining a polar component value of the residual oil according to the cumulative heating time and the target deoiling amount; Obtain the final component value after the negative pressure deoiling stage is completed; Obtaining the volume of new oil to be supplemented according to the final polar component value, the residual oil polar component value, and the initial polar component value; New oil volume S , S is the total volume of oil used, , is the final polar component value, is the polar component value of residual oil, , is the target oil removal amount, It is the cumulative heating time.

7. The method for controlling the production of fried donuts with low oil absorption rate according to claim 6, wherein: The steps of the negative pressure deoiling stage include: converting the target oil removal amount into a target oil removal rate; Obtain the oil removal area, average pore length and first target start-up time; Inputting the deoiling area, the average pore length, the first target startup time, and the target deoiling rate into a vacuum pressure model to obtain an adjusted vacuum pressure of a vacuum device; Obtain the actual average pore diameter after the medium-temperature curing stage; The actual average pore diameter is input into a frequency adjustment model to obtain the adjusted ultrasonic frequency of the ultrasonic device.

8. A production control system for fried donuts with low oil absorption rate, characterized in that: The method for controlling the production of fried donuts with low oil absorption rate according to any one of claims 1 to 7 is implemented, wherein the production control system comprises: The data acquisition module is used to obtain the actual moisture content of the dough and the uniformity of the oil temperature field during the low-temperature pre-curing stage at an oil temperature of 120°C; a judgment module, configured to judge whether the actual water content is lower than a water content threshold; if so, further judging whether the duration is not less than a duration threshold, and whether the oil temperature field uniformity is less than an oil temperature field uniformity threshold; an adjustment module, configured to enter a medium-temperature structure curing stage when the duration is not less than a duration threshold and the oil temperature field uniformity is less than the oil temperature field uniformity threshold, adjust the oil temperature to 160° C. at a set heating rate, and preheat the molecular sieve to 60° C.; The data processing module is used to predict the target frying time according to the target value of the polar component; the judgment module is also used to judge whether the target frying time is greater than the set planned frying time; if so, the adjustment module starts the molecular sieve; The data acquisition module is used to enter the negative pressure degreasing stage and obtain the residual oil rate when the frying time reaches the planned frying time; the judgment module is also used to judge whether the residual oil rate is less than a set residual rate threshold; if so, the adjustment module is used to confirm that the frying is completed and reduce the oil temperature to 80°C.

9. A terminal, characterized in that: include: a memory storing a production control program for fried donuts with low oil absorption rate; A processor is configured to execute the program stored in the memory to implement the steps of the production control method for fried donuts with low oil absorption rate according to any one of claims 1 to 7.

10. A computer-readable storage medium, characterized in that The device stores a computer program that can be loaded by a processor and execute the production control method for fried donuts with low oil absorption rate according to any one of claims 1 to 7.

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