Food preparation method based on gradient coupling fermentation and food

Abstract

The invention belongs to the technical field of food fermentation, and particularly relates to a food preparation method based on gradient coupling fermentation and food. In the early-stage fermentation process of the food, the early-stage fermentation state is determined through parameter monitoring and an evaluation model, then different fermentation flora are selected according to different fermentation states of the early-stage fermentation stage of the food, the adjustment plays a role in the middle and later periods of fermentation, the defects of the early-stage fermentation process can be effectively overcome, and the fermentation quality is improved. The whole fermentation efficiency is improved, the flavor and taste of the food are optimized, the fermentation process and the production efficiency and cost of the food are optimized on the premise that the product quality is guaranteed, and therefore the market competitiveness of the product is improved under the synergistic effect of various factors.

Description

Technical Field

[0001] The present invention belongs to the technical field of food fermentation, and in particular relates to a food preparation method and food based on gradient coupled fermentation. Background Art

[0002] Food fermentation is the process of using the life activities of microorganisms to change the material composition of food to produce unique flavor, taste and quality. In this process, microorganisms can convert the initial raw materials into rich nutrients. For example, milk can be made into yogurt through fermentation, thereby meeting people's different dietary needs.

[0003] Under the existing technology, in order to further improve the fermentation effect of food, it is necessary to use multiple strains of bacteria for co-fermentation, or select different strains for fermentation in stages. For example, the later fermentation of soy sauce products is achieved by adding Monascus to the fermentation process to brighten the color of the soy sauce. For example, yogurt products need to use a certain temperature to keep the lactic acid bacteria in the fermentation warm, so as to ensure the quality of the yogurt products in terms of taste. However, whether it is co-fermentation of multiple strains of bacteria or selecting different strains for fermentation in stages, the entire fermentation process needs to be monitored. Otherwise, if the strain is not selected properly, it will affect the overall quality of the fermented food.

[0004] Based on this, this case provides a method of using multi-stage fermentation during the fermentation process, which can effectively adjust problems in the fermentation process. On this basis, the late fermentation flora of the food is heated to further enhance the activity of the late fermentation flora during the fermentation process. In addition, this method introduces parameter monitoring and an evaluation model in the early fermentation process of the food to determine the stage-by-stage fermentation status, and dynamically adjust the fermentation flora combination accordingly, and then propose corresponding remedial measures based on the early fermentation status, providing corresponding technical support for improving and optimizing the flavor and taste of the product. Summary of the Invention

[0005] The purpose of the present invention is to provide a food preparation method and food based on gradient coupled fermentation, which can provide real-time feedback and adjustment so that the early fermentation parameters can be matched with the late fermentation requirements, thereby improving the overall production efficiency and product quality of the food.

[0006] The technical solutions adopted by the present invention are as follows: A food preparation method based on gradient coupled fermentation comprises obtaining raw materials, washing and crushing the raw materials, removing impurities from the crushed raw materials, and then steaming the raw materials to obtain unprocessed raw materials; The raw materials before treatment are added to the fermentation flora and subjected to preliminary fermentation treatment to obtain preliminary fermentation liquid, wherein the preliminary fermentation treatment includes: Obtaining the raw material before treatment and adding it to a fermentation container, and then adding fermentation bacteria into the fermentation container; Real-time monitoring of fermentation parameters of the early fermentation broth, including dissolved oxygen content, fermentation temperature, and fermentation time, and inputting these parameters into an evaluation model to obtain an evaluation index of the early fermentation state; Obtaining an evaluation interval and comparing it with the evaluation index, wherein a plurality of evaluation intervals are provided, and each evaluation interval corresponds to an early fermentation state; If the evaluation index belongs to the corresponding evaluation interval, it indicates that the corresponding fermentation state is the early fermentation state, which is not excessive fermentation, excessive fermentation, and incomplete fermentation; Wherein, when the state of the early fermentation is not excessive fermentation, the early fermentation liquid is continued to be fermented in the early stage; When the early fermentation state is excessive fermentation, the early fermentation liquid is added to the early balance container to keep it in a heat preservation state; When the fermentation is not completed in the early fermentation state, the corresponding fermentation completion deviation is measured, and the fermentation temperature and fermentation time are adjusted according to the fermentation completion deviation; The early fermentation liquid is added to a separation device and subjected to solid-liquid separation treatment to obtain early fermentation residue and treated raw materials; adding the early fermentation residue into a crushing device to obtain early fermentation residue particles; obtaining the moisture content of the early stage residual particles, and determining whether to perform drying treatment on the early stage residual particles according to the moisture content; The treated raw material is mixed with the early residue particles to obtain a fermentation raw material, and a late fermentation bacterial flora is added thereto, and a late fermentation treatment is performed. The late fermentation treatment includes: Calculate the effective activity period of the early fermentation bacteria in the early fermentation liquid and mark it as the duration of the late fermentation; Monitoring the activity of the late fermentation bacteria in the late fermentation liquid during the late fermentation process, and determining the food taste score based on the activity of the late fermentation bacteria; The food taste score is compared with a taste evaluation function. When the food taste score is higher than or equal to the evaluation function, it indicates that the food taste meets the fermentation requirements. Otherwise, the food does not meet the fermentation requirements.

[0007] In a preferred embodiment, the step of monitoring the fermentation parameters of the early fermentation broth in real time, wherein the fermentation parameters include dissolved oxygen content, fermentation temperature, and fermentation time, and inputting them into an evaluation model to obtain an evaluation index of the early fermentation state specifically includes: Obtaining the dissolved oxygen content, fermentation temperature, and fermentation time in the early fermentation; calling the standard dissolved oxygen content, standard fermentation temperature and standard fermentation time from the evaluation model; Measuring the difference between the dissolved oxygen content and the standard dissolved oxygen content, and calibrating the result as the dissolved oxygen content deviation, measuring the difference between the fermentation temperature and the standard fermentation temperature, and calibrating the result as the temperature deviation, and measuring the difference between the fermentation time and the standard fermentation time, and calibrating the result as the time deviation; Calling an evaluation function from the evaluation model; The dissolved oxygen deviation, temperature deviation and time deviation are input into an evaluation function, and the output result is calibrated as an evaluation index.

[0008] In a preferred embodiment, the step of obtaining the evaluation interval specifically includes: Acquire multiple standard samples, wherein multiple standard samples are provided, and each standard sample corresponds to an early fermentation state; Extracting fermentation characteristic values ​​from each standard sample, wherein the fermentation characteristic values ​​include dissolved oxygen characteristics, fermentation temperature characteristics, and fermentation time characteristics; Calling an evaluation function from the evaluation model; Using the fermentation characteristic value as a conditional input value, and inputting it into an evaluation function to obtain a standard index score corresponding to each standard sample; Constructing a value interval with each of the standard index scores as a central value, and marking each of the value intervals as an evaluation interval; In a preferred embodiment, if the evaluation index falls within the corresponding evaluation interval, it indicates that the corresponding fermentation state is a preliminary fermentation state of not excessive fermentation, excessive fermentation, and incomplete fermentation; wherein, if the preliminary fermentation state is not excessive fermentation, the step of continuing preliminary fermentation of the preliminary fermentation liquid specifically includes: Obtain a monitoring period, wherein the monitoring period has a value length of 3 hours, and multiple sampling points are set within each monitoring period; Fermentation parameters for each of said sampling points; The fermentation parameters of the measured sampling points are input into the evaluation model, and the output result is calibrated as a quadratic evaluation function; Obtaining secondary evaluation intervals, wherein each secondary evaluation interval corresponds to a comparison function; If the score of the secondary evaluation function is less than the comparison function within the evaluation interval, the corresponding fermentation state is determined to be not over-fermented, and after the fermentation is completed, the previous fermentation liquid is added to the previous balance container; If the score of the secondary evaluation function is greater than or equal to the comparison function within the evaluation interval, the corresponding fermentation state is determined to be over-fermentation, and the temperature is kept constant.

[0009] In a preferred embodiment, when fermentation is not completed in the early fermentation state, the step of calculating the corresponding fermentation completion deviation and adjusting the fermentation temperature and fermentation time according to the fermentation completion deviation specifically includes: obtaining a pre-fermentation liquid from which fermentation has been completed due to the incomplete pre-fermentation state; The time of the early fermentation of the early fermentation liquid is used as a fermentation comparison parameter; Calculating the difference between the fermentation comparison parameter and the calibrated fermentation time, and calibrating it as the fermentation completion deviation; Retrieving evaluation intervals and benchmark parameters from the evaluation model; comparing the fermentation completion deviation with a benchmark parameter within an evaluation interval; If the fermentation completion deviation is less than the reference parameter within the evaluation interval, the fermentation time is adjusted; If the fermentation completion deviation is greater than or equal to the reference parameter in the evaluation interval, the fermentation time is kept constant while adjusting the fermentation temperature.

[0010] In a preferred embodiment, when the fermentation completion deviation is greater than or equal to the benchmark parameter in the evaluation interval, the fermentation temperature to be deviated is calculated based on the fermentation completion deviation, and the fermentation temperature of the fermentation deviation is in the range of 1 to 5°C.

[0011] In a preferred embodiment, the step of calculating the fermentation temperature to be deviated based on the fermentation completion deviation specifically includes: The calculation formula for fermentation temperature adjustment is called from the evaluation model and calibrated as the adjustment function; The fermentation completion deviation is used as a conditional input value and input into an adjustment function, and the output result is calibrated as the adjustment temperature; Obtain the fermentation temperature that needs to be adjusted and compare it with the adjusted temperature. When the adjusted temperature is greater than or equal to the fermentation temperature, no adjustment is made. When the fermentation temperature is less than the fermentation temperature, adjust it to a temperature consistent with the fermentation temperature and ferment at a constant temperature.

[0012] In a preferred embodiment, when the early fermentation state is excessive fermentation, the step of adding the early fermentation liquid to the early balancing container to keep it in a heat preservation state specifically includes: Calculating the difference between the fermentation liquid in the early stage of excessive fermentation and the equilibrium standard, and calibrating the difference as the excessive fermentation amount; Screening the excessive fermentation amount, determining all excessive fermentation amounts greater than the standard, and calibrating them as benchmark parameters; Taking an early fermentation broth corresponding to the baseline parameters, and adding thereto a substance calibrated as a fermentation balance standard; Obtaining the secondary fermentation heating deviation threshold, and measuring the temperature deviation between the initial fermentation liquid added to the initial equilibrium container for secondary fermentation and the temperature of the fermentation equilibrium standard added; If the temperature deviation between the fermentation liquid in the early stage of the secondary fermentation and the added fermentation balance standard is greater than the secondary fermentation heating deviation threshold, it means that the amount of the added fermentation balance standard is small; If the temperature deviation between the fermentation liquid in the early stage of the secondary fermentation and the added fermentation balance standard is less than or equal to the secondary fermentation heating deviation threshold, it indicates that the amount of the added fermentation balance standard is too much; Compare the amount added to the fermentation balance standard with the secondary fermentation balance amount; When the amount of the fermentation balance standard is greater than the secondary fermentation balance amount, stopping adding the fermentation balance standard to the combination and continuing to perform the secondary fermentation without heating in the fermentation state; When the amount of the fermentation balance standard is less than or equal to the secondary fermentation balance amount, continue to add the fermentation balance standard to the combination until it is greater than the secondary fermentation balance amount, and continue to perform the secondary fermentation without heating to the fermentation state.

[0013] In a preferred embodiment, the step of obtaining the moisture content of the early stage residual particles and determining whether to perform drying treatment on the early stage residual particles according to the moisture content specifically includes: Obtain the weight of the previous fermentation residue particles and calibrate it as a benchmark parameter; Drying the early fermentation residue particles, measuring the weight of the dried early fermentation residue particles, and calibrating the weight as a condition parameter; Performing weighted screening processing on the reference parameters and conditional parameters; Compare the results of weighted screening with the screening interval; If the weighted screening result is less than or equal to the screening period, then continue to capture water, and determine the screening period as the moisture content of the previous fermentation residue particles; If the weighted screening result is greater than the screening period, the air-drying process of the early fermentation residue particles is stopped.

[0014] The present invention also provides a food based on gradient coupled fermentation, which is prepared using the food preparation method based on gradient coupled fermentation as described in any one of the above claims; By real-time monitoring of fermentation parameters, the present invention can control various risks in the food production process and various stages of the production cycle, and can provide dynamic institutional support for the comprehensive production efficiency and quality of food. Among them, the preparation method is to gradually introduce and adjust different fermentation flora according to different stages of the fermentation process, so as to promote the decomposition and conversion of different nutrients in food. In the early fermentation stage, more attention is paid to the initial treatment of food and the introduction of bacteria. The primary goal of this stage is to use the fermentation flora to fully decompose harmful bacteria such as bacteria and molds in food. The present method adjusts the fermentation environment by real-time monitoring of fermentation parameters such as dissolved oxygen content and fermentation temperature, so as to provide a reference for the subsequent fermentation stage. It provides a good foundation. Furthermore, in the later fermentation stage, by mixing the early fermentation residue particles with the treated raw materials and adding the later fermentation flora, the entire fermentation process can be carried out continuously, and the nutritional value and flavor of the prepared food are continuously improved. In addition, the method also combines taste evaluation with artificial intelligence algorithm. Through a pre-set taste evaluation function, the taste changes of the food in the later fermentation stage are monitored in real time. When the expected level is reached, the fermentation process will automatically stop. The entire fermentation process is monitored and adjusted in real time to improve the fermentation efficiency and product quality. Therefore, the present invention not only realizes a more efficient and accurate food fermentation process, but also significantly improves the market competitiveness of the product. BRIEF DESCRIPTION OF THE DRAWINGS

[0015] Figure 1 Schematic diagram of the method of the present invention. DETAILED DESCRIPTION

[0016] In order to deepen the understanding of the present invention, the present invention will be further described in detail below with reference to the examples. The examples are only used to explain the present invention and do not constitute a limitation on the scope of protection of the present invention.

[0017] Example 1 As attached Figure 1 As shown, this embodiment provides a food preparation method based on gradient coupled fermentation, comprising: S1. obtaining raw materials, washing and crushing them, removing impurities from the crushed raw materials, and then steaming them to obtain unprocessed raw materials; S2. Adding the raw material before treatment to a fermentation flora and performing a preliminary fermentation treatment to obtain a preliminary fermentation liquid, wherein the preliminary fermentation treatment comprises: S21, obtaining the raw material before treatment, adding it to a fermentation container, and then adding the fermentation bacteria into the fermentation container; S22, monitoring fermentation parameters of the early fermentation broth in real time, wherein the fermentation parameters include dissolved oxygen content, fermentation temperature, and fermentation time, and inputting the parameters into an evaluation model to obtain an evaluation index of the early fermentation state; S23, obtaining an evaluation interval and comparing it with the evaluation index, wherein a plurality of evaluation intervals are provided, and each evaluation interval corresponds to an early fermentation state; S24. If the evaluation index belongs to the corresponding evaluation interval, it indicates that the corresponding fermentation state is the early fermentation state, which is not excessive fermentation, excessive fermentation, and incomplete fermentation; S241, when the early fermentation state is not excessive fermentation, continuing the early fermentation of the early fermentation liquid; S242, when the early fermentation state is excessive fermentation, adding the early fermentation liquid to the early balancing container to keep it in a heat preservation state; S243. If fermentation is not completed in the early fermentation state, calculating a corresponding fermentation completion deviation, and adjusting the fermentation temperature and fermentation time according to the fermentation completion deviation; S3, adding the early fermentation liquid to a separation device, and subjecting it to solid-liquid separation treatment to obtain early fermentation residue and treated raw materials; S4, adding the early fermentation residue into a crushing device to obtain early residue particles; S5. Obtaining the moisture content of the early stage residual particles, and determining whether to perform drying treatment on the early stage residual particles according to the moisture content; S6. Mixing the treated raw material with the early residue particles to obtain a fermentation raw material, adding a late fermentation bacterial flora, and performing a late fermentation process, wherein the late fermentation process includes: S61, calculating the effective activity period of the early fermentation bacterial flora in the early fermentation broth, and marking it as the late fermentation duration; S62. Monitoring the activity of the late fermentation bacteria in the late fermentation broth during the late fermentation process, and determining a food taste score based on the activity of the late fermentation bacteria; S63. Compare the food taste score with a taste evaluation function. When the food taste score is higher than or equal to the evaluation function, it indicates that the food taste meets the fermentation requirements. Otherwise, the food does not meet the fermentation requirements.

[0018] Example 2 This embodiment provides a food preparation method based on gradient coupled fermentation, comprising obtaining raw materials, washing and crushing the raw materials, removing impurities from the crushed raw materials, and then steaming the raw materials to obtain unprocessed raw materials; The raw materials before treatment are added to the fermentation flora and subjected to preliminary fermentation treatment to obtain preliminary fermentation liquid, wherein the preliminary fermentation treatment includes: Obtaining the raw material before treatment and adding it to a fermentation container, and then adding fermentation bacteria into the fermentation container; Real-time monitoring of fermentation parameters of the early fermentation broth, including dissolved oxygen content, fermentation temperature, and fermentation time, and inputting these parameters into an evaluation model to obtain an evaluation index of the early fermentation state; Obtaining an evaluation interval and comparing it with the evaluation index, wherein a plurality of evaluation intervals are provided, and each evaluation interval corresponds to an early fermentation state; If the evaluation index belongs to the corresponding evaluation interval, it indicates that the corresponding fermentation state is the early fermentation state, which is not excessive fermentation, excessive fermentation, and incomplete fermentation; Wherein, when the state of the early fermentation is not excessive fermentation, the early fermentation liquid is continued to be fermented in the early stage; When the early fermentation state is excessive fermentation, the early fermentation liquid is added to the early balance container to keep it in a heat preservation state; When the fermentation is not completed in the early fermentation state, the corresponding fermentation completion deviation is measured, and the fermentation temperature and fermentation time are adjusted according to the fermentation completion deviation; The early fermentation liquid is added to a separation device and subjected to solid-liquid separation treatment to obtain early fermentation residue and treated raw materials; adding the early fermentation residue into a crushing device to obtain early fermentation residue particles; obtaining the moisture content of the early stage residual particles, and determining whether to perform drying treatment on the early stage residual particles according to the moisture content; The treated raw material is mixed with the early residue particles to obtain a fermentation raw material, and a late fermentation bacterial flora is added thereto, and a late fermentation treatment is performed. The late fermentation treatment includes: Calculate the effective activity period of the early fermentation bacteria in the early fermentation liquid and mark it as the duration of the late fermentation; Get the taste evaluation function; Monitoring the activity of the late fermentation bacteria in the late fermentation liquid during the late fermentation process, and determining the food taste score based on the activity of the late fermentation bacteria; The food taste score is compared with a taste evaluation function. When the food taste score is higher than or equal to the evaluation function, it indicates that the food taste meets the fermentation requirements. Otherwise, the food does not meet the fermentation requirements.

[0019] In a preferred embodiment, the step of monitoring the fermentation parameters of the early fermentation broth in real time, wherein the fermentation parameters include dissolved oxygen content, fermentation temperature, and fermentation time, and inputting them into an evaluation model to obtain an evaluation index of the early fermentation state specifically includes: Obtaining the dissolved oxygen content, fermentation temperature, and fermentation time in the early fermentation; calling the standard dissolved oxygen content, standard fermentation temperature and standard fermentation time from the evaluation model; Measuring the difference between the dissolved oxygen content and the standard dissolved oxygen content, and calibrating the result as the dissolved oxygen content deviation, measuring the difference between the fermentation temperature and the standard fermentation temperature, and calibrating the result as the temperature deviation, and measuring the difference between the fermentation time and the standard fermentation time, and calibrating the result as the time deviation; Calling an evaluation function from the evaluation model; The dissolved oxygen deviation, temperature deviation and time deviation are input into an evaluation function, and the output result is calibrated as an evaluation index.

[0020] In a preferred embodiment, the step of obtaining the evaluation interval specifically includes: Acquire multiple standard samples, wherein multiple standard samples are provided, and each standard sample corresponds to an early fermentation state; Extracting fermentation characteristic values ​​from each standard sample, wherein the fermentation characteristic values ​​include dissolved oxygen characteristics, fermentation temperature characteristics, and fermentation time characteristics; Calling an evaluation function from the evaluation model; Using the fermentation characteristic value as a conditional input value, and inputting it into an evaluation function to obtain a standard index score corresponding to each standard sample; Constructing a value interval with each of the standard index scores as a central value, and marking each of the value intervals as an evaluation interval; In a preferred embodiment, if the evaluation index falls within the corresponding evaluation interval, it indicates that the corresponding fermentation state is a preliminary fermentation state of not excessive fermentation, excessive fermentation, and incomplete fermentation; wherein, if the preliminary fermentation state is not excessive fermentation, the step of continuing preliminary fermentation of the preliminary fermentation liquid specifically includes: Obtain a monitoring period, wherein the monitoring period has a value length of 3 hours, and multiple sampling points are set within each monitoring period; Fermentation parameters for each of said sampling points; The fermentation parameters of the measured sampling points are input into the evaluation model, and the output result is calibrated as a quadratic evaluation function; Obtaining secondary evaluation intervals, wherein each secondary evaluation interval corresponds to a comparison function; If the score of the secondary evaluation function is less than the comparison function within the evaluation interval, the corresponding fermentation state is determined to be not over-fermented, and after the fermentation is completed, the previous fermentation liquid is added to the previous balance container; If the score of the secondary evaluation function is greater than or equal to the comparison function within the evaluation interval, the corresponding fermentation state is determined to be over-fermentation, and the temperature is kept constant.

[0021] In a preferred embodiment, when fermentation is not completed in the early fermentation state, the step of calculating the corresponding fermentation completion deviation and adjusting the fermentation temperature and fermentation time according to the fermentation completion deviation specifically includes: obtaining a pre-fermentation liquid from which fermentation has been completed due to the incomplete pre-fermentation state; The time of the early fermentation of the early fermentation liquid is used as a fermentation comparison parameter; Calculating the difference between the fermentation comparison parameter and the calibrated fermentation time, and calibrating it as the fermentation completion deviation; Retrieving evaluation intervals and benchmark parameters from the evaluation model; comparing the fermentation completion deviation with a benchmark parameter within an evaluation interval; If the fermentation completion deviation is less than the reference parameter within the evaluation interval, the fermentation time is adjusted; If the fermentation completion deviation is greater than or equal to the reference parameter in the evaluation interval, the fermentation time is kept constant while adjusting the fermentation temperature.

[0022] In a preferred embodiment, when the fermentation completion deviation is greater than or equal to the benchmark parameter in the evaluation interval, the fermentation temperature to be deviated is calculated based on the fermentation completion deviation, and the fermentation temperature of the fermentation deviation is in the range of 1 to 5°C.

[0023] In a preferred embodiment, the step of calculating the fermentation temperature to be deviated based on the fermentation completion deviation specifically includes: The calculation formula for fermentation temperature adjustment is called from the evaluation model and calibrated as the adjustment function; The fermentation completion deviation is used as a conditional input value and input into an adjustment function, and the output result is calibrated as the adjustment temperature; Obtain the fermentation temperature that needs to be adjusted and compare it with the adjusted temperature. When the adjusted temperature is greater than or equal to the fermentation temperature, no adjustment is made. When the fermentation temperature is less than the fermentation temperature, adjust it to a temperature consistent with the fermentation temperature and ferment at a constant temperature.

[0024] In a preferred embodiment, when the early fermentation state is excessive fermentation, the step of adding the early fermentation liquid to the early balancing container to keep it in a heat preservation state specifically includes: Calculating the difference between the fermentation liquid in the early stage of excessive fermentation and the equilibrium standard, and calibrating the difference as the excessive fermentation amount; Screening the excessive fermentation amount, determining all excessive fermentation amounts greater than the standard, and calibrating them as benchmark parameters; Taking an early fermentation broth corresponding to the baseline parameters, and adding thereto a substance calibrated as a fermentation balance standard; Obtaining the secondary fermentation heating deviation threshold, and measuring the temperature deviation between the initial fermentation liquid added to the initial equilibrium container for secondary fermentation and the temperature of the fermentation equilibrium standard added; If the temperature deviation between the fermentation liquid in the early stage of the secondary fermentation and the added fermentation balance standard is greater than the secondary fermentation heating deviation threshold, it means that the amount of the added fermentation balance standard is small; If the temperature deviation between the fermentation liquid in the early stage of the secondary fermentation and the added fermentation balance standard is less than or equal to the secondary fermentation heating deviation threshold, it indicates that the amount of the added fermentation balance standard is too much; Compare the amount added to the fermentation balance standard with the secondary fermentation balance amount; When the amount of the fermentation balance standard is greater than the secondary fermentation balance amount, stopping adding the fermentation balance standard to the combination and continuing to perform the secondary fermentation without heating in the fermentation state; When the amount of the fermentation balance standard is less than or equal to the secondary fermentation balance amount, continue to add the fermentation balance standard to the combination until it is greater than the secondary fermentation balance amount, and continue to perform the secondary fermentation without heating to the fermentation state.

[0025] In a preferred embodiment, the step of obtaining the moisture content of the early stage residual particles and determining whether to perform drying treatment on the early stage residual particles according to the moisture content specifically includes: Obtain the weight of the previous fermentation residue particles and calibrate it as a benchmark parameter; Drying the early fermentation residue particles, measuring the weight of the dried early fermentation residue particles, and calibrating the weight as a condition parameter; Performing weighted screening processing on the reference parameters and conditional parameters; Compare the results of weighted screening with the screening interval; If the weighted screening result is less than or equal to the screening period, then continue to capture water, and determine the screening period as the moisture content of the previous fermentation residue particles; If the weighted screening result is greater than the screening period, the air-drying process of the early fermentation residue particles is stopped.

[0026] The basic principles, main features, and advantages of the present invention are shown and described above. Those skilled in the art should understand that the present invention is not limited to the foregoing embodiments. The foregoing embodiments and descriptions are merely illustrative of the principles of the present invention. Various changes and modifications may be made to the present invention without departing from the spirit and scope of the present invention. Such changes and modifications are intended to fall within the scope of the present invention. The scope of protection claimed in the present invention is defined by the appended claims and their equivalents.

Claims

1. A food preparation method based on gradient coupled fermentation, characterized in that: The method includes obtaining raw materials, washing and crushing the raw materials, removing impurities from the crushed raw materials, and then steaming the raw materials to obtain raw materials before processing; The raw materials before treatment are added to the fermentation flora and subjected to preliminary fermentation treatment to obtain preliminary fermentation liquid, wherein the preliminary fermentation treatment includes: Obtaining the raw material before treatment and adding it to a fermentation container, and then adding fermentation bacteria into the fermentation container; Real-time monitoring of fermentation parameters of the early fermentation broth, including dissolved oxygen content, fermentation temperature, and fermentation time, and inputting these parameters into an evaluation model to obtain an evaluation index of the early fermentation state; Obtaining an evaluation interval and comparing it with the evaluation index, wherein a plurality of evaluation intervals are provided, and each evaluation interval corresponds to an early fermentation state; If the evaluation index belongs to the corresponding evaluation interval, it indicates that the corresponding fermentation state is the early fermentation state, which is not excessive fermentation, excessive fermentation, and incomplete fermentation; Wherein, when the state of the early fermentation is not excessive fermentation, the early fermentation liquid is continued to be fermented in the early stage; When the early fermentation state is excessive fermentation, the early fermentation liquid is added to the early balance container to keep it in a heat preservation state; When the fermentation is not completed in the early fermentation state, the corresponding fermentation completion deviation is measured, and the fermentation temperature and fermentation time are adjusted according to the fermentation completion deviation; The early fermentation liquid is added to a separation device and subjected to solid-liquid separation treatment to obtain early fermentation residue and treated raw materials; adding the early fermentation residue into a crushing device to obtain early fermentation residue particles; obtaining the moisture content of the early stage residual particles, and determining whether to perform drying treatment on the early stage residual particles according to the moisture content; The treated raw material is mixed with the early residue particles to obtain a fermentation raw material, and a late fermentation bacterial flora is added thereto, and a late fermentation treatment is performed. The late fermentation treatment includes: Calculate the effective activity period of the early fermentation bacteria in the early fermentation liquid and mark it as the duration of the late fermentation; Monitoring the activity of the late fermentation bacteria in the late fermentation liquid during the late fermentation process, and determining the food taste score based on the activity of the late fermentation bacteria; The food taste score is compared with a taste evaluation function. When the food taste score is higher than or equal to the evaluation function, it indicates that the food taste meets the fermentation requirements. Otherwise, the food does not meet the fermentation requirements.

2. The food preparation method based on gradient coupled fermentation according to claim 1, characterized in that: The step of monitoring the fermentation parameters of the early fermentation liquid in real time, wherein the fermentation parameters include dissolved oxygen content, fermentation temperature, and fermentation time, and inputting them into the evaluation model to obtain the evaluation index of the early fermentation state specifically includes: Obtaining the dissolved oxygen content, fermentation temperature, and fermentation time in the early fermentation; calling the standard dissolved oxygen content, standard fermentation temperature and standard fermentation time from the evaluation model; Measuring the difference between the dissolved oxygen content and the standard dissolved oxygen content, and calibrating the result as the dissolved oxygen content deviation, measuring the difference between the fermentation temperature and the standard fermentation temperature, and calibrating the result as the temperature deviation, and measuring the difference between the fermentation time and the standard fermentation time, and calibrating the result as the time deviation; Calling an evaluation function from the evaluation model; The dissolved oxygen deviation, temperature deviation and time deviation are input into an evaluation function, and the output result is calibrated as an evaluation index.

3. The food preparation method based on gradient coupled fermentation according to claim 2, characterized in that: The step of obtaining the evaluation interval specifically includes: Acquire multiple standard samples, wherein multiple standard samples are provided, and each standard sample corresponds to an early fermentation state; Extracting fermentation characteristic values ​​from each standard sample, wherein the fermentation characteristic values ​​include dissolved oxygen characteristics, fermentation temperature characteristics, and fermentation time characteristics; Calling an evaluation function from the evaluation model; Using the fermentation characteristic value as a conditional input value, and inputting it into an evaluation function to obtain a standard index score corresponding to each standard sample; A value interval is constructed with each standard index score as a center value, and each value interval is marked as an evaluation interval.

4. The food preparation method based on gradient coupled fermentation according to claim 2, characterized in that: If the evaluation index falls within the corresponding evaluation interval, it indicates that the corresponding fermentation state is a preliminary fermentation state of not excessive fermentation, excessive fermentation, and incomplete fermentation; wherein, if the preliminary fermentation state is not excessive fermentation, the step of continuing preliminary fermentation of the preliminary fermentation liquid specifically includes: Obtain a monitoring period, wherein the monitoring period has a value length of 3 hours, and multiple sampling points are set within each monitoring period; Fermentation parameters for each of said sampling points; The fermentation parameters of the measured sampling points are input into the evaluation model, and the output result is calibrated as a quadratic evaluation function; Obtaining secondary evaluation intervals, wherein each secondary evaluation interval corresponds to a comparison function; If the score of the secondary evaluation function is less than the comparison function within the evaluation interval, the corresponding fermentation state is determined to be not over-fermented, and after the fermentation is completed, the previous fermentation liquid is added to the previous balance container; If the score of the secondary evaluation function is greater than or equal to the comparison function within the evaluation interval, the corresponding fermentation state is determined to be over-fermentation, and the temperature is kept constant.

5. The food preparation method based on gradient coupled fermentation according to claim 1, characterized in that: When the fermentation is not completed in the early fermentation state, the steps of calculating the corresponding fermentation completion deviation and adjusting the fermentation temperature and fermentation time according to the fermentation completion deviation specifically include: obtaining a pre-fermentation liquid from which fermentation has been completed due to the incomplete pre-fermentation state; The time of the early fermentation of the early fermentation liquid is used as a fermentation comparison parameter; Calculating the difference between the fermentation comparison parameter and the calibrated fermentation time, and calibrating it as the fermentation completion deviation; Retrieving evaluation intervals and benchmark parameters from the evaluation model; comparing the fermentation completion deviation with the evaluation interval; If the fermentation completion deviation is less than the reference parameter within the evaluation interval, the fermentation time is adjusted; If the fermentation completion deviation is greater than or equal to the reference parameter in the evaluation interval, the fermentation time is kept constant while adjusting the fermentation temperature.

6. The food preparation method based on gradient coupled fermentation according to claim 5, characterized in that: When the fermentation completion deviation is greater than or equal to the reference parameter in the evaluation interval, the fermentation temperature to be deviated is calculated based on the fermentation completion deviation, and the fermentation temperature value range of the fermentation deviation is 1-5°C.

7. The food preparation method based on gradient coupled fermentation according to claim 6, characterized in that: The step of calculating the fermentation temperature to be deviated based on the fermentation completion deviation specifically includes: The calculation formula for fermentation temperature adjustment is called from the evaluation model and calibrated as the adjustment function; The fermentation completion deviation is used as a conditional input value and input into an adjustment function, and the output result is calibrated as the adjustment temperature; Obtain the fermentation temperature that needs to be adjusted and compare it with the adjusted temperature. When the adjusted temperature is greater than or equal to the fermentation temperature, no adjustment is made. When the fermentation temperature is less than the fermentation temperature, adjust it to a temperature consistent with the fermentation temperature and ferment at a constant temperature.

8. The food preparation method based on gradient coupled fermentation according to claim 1, characterized in that: When the early fermentation state is excessive fermentation, the step of adding the early fermentation liquid to the early balancing container to keep it in a heat preservation state specifically includes: Calculating the difference between the fermentation liquid in the early stage of excessive fermentation and the equilibrium standard, and calibrating the difference as the excessive fermentation amount; Screening the excessive fermentation amount, determining all excessive fermentation amounts greater than the standard, and calibrating them as benchmark parameters; Taking an early fermentation broth corresponding to the baseline parameters, and adding thereto a substance calibrated as a fermentation balance standard; Obtaining the secondary fermentation heating deviation threshold, and measuring the temperature deviation between the initial fermentation liquid added to the initial equilibrium container for secondary fermentation and the temperature of the fermentation equilibrium standard added; If the temperature deviation between the fermentation liquid in the early stage of the secondary fermentation and the added fermentation balance standard is greater than the secondary fermentation heating deviation threshold, it means that the amount of the added fermentation balance standard is small; If the temperature deviation between the fermentation liquid in the early stage of the secondary fermentation and the added fermentation balance standard is less than or equal to the secondary fermentation heating deviation threshold, it indicates that the amount of the added fermentation balance standard is too much; Compare the amount added to the fermentation balance standard with the secondary fermentation balance amount; When the amount of the fermentation balance standard is greater than the secondary fermentation balance amount, stopping adding the fermentation balance standard to the combination and continuing to perform the secondary fermentation without heating in the fermentation state; When the amount of the fermentation balance standard is less than or equal to the secondary fermentation balance amount, continue to add the fermentation balance standard to the combination until it is greater than the secondary fermentation balance amount, and continue to perform the secondary fermentation without heating to the fermentation state.

9. The food preparation method based on gradient coupled fermentation according to claim 1, characterized in that: The step of obtaining the moisture content of the early stage residual particles and determining whether to perform drying treatment on the early stage residual particles according to the moisture content specifically includes: Obtain the weight of the previous fermentation residue particles and calibrate it as a benchmark parameter; Drying the early fermentation residue particles, measuring the weight of the dried early fermentation residue particles, and calibrating the weight as a condition parameter; Performing weighted screening processing on the reference parameters and conditional parameters; Compare the results of weighted screening with the screening interval; If the weighted screening result is less than or equal to the screening period, then continue to capture water, and determine the screening period as the moisture content of the previous fermentation residue particles; If the weighted screening result is greater than the screening period, the air-drying process of the early fermentation residue particles is stopped.

10. A food preparation system based on gradient coupled fermentation, using the food preparation method based on gradient coupled fermentation according to any one of claims 1 to 9, characterized in that: include: obtaining raw materials, washing and crushing them, removing impurities from the crushed raw materials, and then steaming them to obtain unprocessed raw materials; The raw materials before treatment are added to the fermentation flora and subjected to preliminary fermentation treatment to obtain preliminary fermentation liquid, wherein the preliminary fermentation treatment includes: Obtaining the raw material before treatment and adding it to a fermentation container, and then adding fermentation bacteria into the fermentation container; Real-time monitoring of fermentation parameters of the early fermentation broth, including dissolved oxygen content, fermentation temperature, and fermentation time, and inputting these parameters into an evaluation model to obtain an evaluation index of the early fermentation state; Obtaining an evaluation interval and comparing it with the evaluation index, wherein a plurality of evaluation intervals are provided, and each evaluation interval corresponds to an early fermentation state; If the evaluation index belongs to the corresponding evaluation interval, it indicates that the corresponding fermentation state is the early fermentation state, which is not excessive fermentation, excessive fermentation, and incomplete fermentation; Wherein, when the state of the early fermentation is not excessive fermentation, the early fermentation liquid is continued to be fermented in the early stage; When the early fermentation state is excessive fermentation, the early fermentation liquid is added to the early balance container to keep it in a heat preservation state; When the fermentation is not completed in the early fermentation state, the corresponding fermentation completion deviation is measured, and the fermentation temperature and fermentation time are adjusted according to the fermentation completion deviation; The early fermentation liquid is added to a separation device and subjected to solid-liquid separation treatment to obtain early fermentation residue and treated raw materials; adding the early fermentation residue into a crushing device to obtain early fermentation residue particles; obtaining the moisture content of the early stage residual particles, and determining whether to perform drying treatment on the early stage residual particles according to the moisture content; The treated raw material is mixed with the early residue particles to obtain a fermentation raw material, and a late fermentation bacterial flora is added thereto, and a late fermentation treatment is performed. The late fermentation treatment includes: Calculate the effective activity period of the early fermentation bacteria in the early fermentation liquid and mark it as the duration of the late fermentation; Monitoring the activity of the late fermentation bacteria in the late fermentation liquid during the late fermentation process, and determining the food taste score based on the activity of the late fermentation bacteria; The food taste score is compared with a taste evaluation function. When the food taste score is higher than or equal to the evaluation function, it indicates that the food taste meets the fermentation requirements. Otherwise, the food does not meet the fermentation requirements.

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