A novel cocktail preparation method and preparation system for improving taste

Abstract

The present invention relates to the field of beverage production, and in particular to a novel cocktail preparation method and preparation system for improving taste, wherein the preparation system comprises a cocktail preparation module, a cocktail processing module, a quality detection module, a preservation module and a control module, wherein the cocktail preparation module is used to prepare a liquid cocktail, the cocktail processing module is used to process the liquid cocktail prepared by the cocktail preparation module and obtain a finished cocktail, the quality detection module is used to detect the quality of the finished cocktail obtained by the cocktail processing module, and the preservation module is used to preserve the finished cocktail of qualified quality. This solution refers to molecular gastronomy technology, which allows the preservation form of the cocktail to be changed from liquid to solid, provides a new way to taste the cocktail, and greatly improves the plasticity and novelty of the taste of the cocktail.

Description

Technical Field

[0001] The invention relates to the field of beverage production, and in particular to a novel cocktail preparation method and a preparation system for improving taste. Background Art

[0002] At present, the cocktail industry has emerged with a variety of technologies to enhance the taste of cocktails. Among them, mixing technology is the most common one, which is to mix different types of alcoholic beverages, juices, concentrates or other flavorings to create cocktails with rich taste and distinct layers. At the same time, extraction technology has also been widely used to extract essences from natural plants, fruits or spices to enhance the flavor and taste of cocktails.

[0003] For example, the prior art disclosed in CN108823049A discloses a cocktail preparation method and a cocktail, which include the following steps: S101: purifying and pre-treating the production water and screening other ingredients, disinfecting the packaging bottles and bottle caps and then rinsing them with filtered water, and extracting the auxiliary materials with edible alcohol; S201: adding the filtered water to the heating tank and then adding the ingredients including fructose syrup according to the weight ratio, and heating and stirring, heating the mixture to 80°C-90°C for sterilization for 15min-20min; S301: heat exchanging the heated and stirred syrup solution, and mixing the extracted auxiliary material extract with the heat exchange treated syrup solution according to weight ratio and performing the first preliminary filtration; S401: adding citric acid, sodium citrate, potassium sorbate, edible flavoring and edible coloring according to weight ratio and mixing and stirring; S501: finely filtering the mixed and stirred materials and filling and cooling them.

[0004] Another typical cocktail mixing device disclosed in the prior art of CN110257210B includes a housing, a liquid raw material adding device, an operating panel, a rotating wine taking device, a conveying device, a mixing device and a control system; the liquid raw material adding device, the solid auxiliary material adding device and the operating panel are all arranged on the housing, and the rotating wine taking device, the conveying device, the mixing device and the control system are all arranged in the housing; the liquid raw material adding device includes a chassis and at least six liquid raw material adding mechanisms; the chassis is fixed on the housing, and at least six liquid raw material adding mechanisms are arranged in a circular array on the chassis; the rotating wine taking device includes a rotating disc, a support seat, a rotating motor and a wine taking mechanism; the support seat is fixed on the bottom plate of the housing, and the rotating disc is arranged on the support seat; the rotating motor is arranged in the support seat, and its output end is fixedly connected to the rotating disc; the wine taking mechanism is arranged on the rotating disc.

[0005] Let's look at a cocktail mixing system and a mixing method disclosed in the prior art of CN112410157A, which includes a mechanical arm, a wine supply device and a control system. The free end of the mechanical arm is provided with a cocktail container; the wine supply device includes a wine storage tank, a wine supply pipe and a fan, the wine supply pipe is provided with a wine outlet end and at least one air supply end, the air supply end is connected to the output end of the fan, and a plurality of the wine storage tanks are connected to the wine supply pipe between the wine outlet end and the air supply end through an electric control valve; the control system is electrically connected to the mechanical arm, the electric control valve and the fan respectively;

[0006] At present, the existing methods for improving the taste of cocktails are generally conventional. Most of the methods only make the cocktails smoother and have certain limitations. In order to solve the common problems in the field, the present invention is made. Summary of the invention

[0007] The purpose of the present invention is to address the current deficiencies and propose a novel cocktail preparation method and preparation system for improving the taste.

[0008] In order to overcome the shortcomings of the prior art, the present invention adopts the following technical solutions:

[0009] A novel cocktail preparation method and preparation system for improving taste, the preparation system comprising a cocktail preparation module, a cocktail processing module, a quality detection module, a storage module and a control module, the cocktail preparation module is used to prepare a liquid cocktail, the cocktail processing module is used to process the liquid cocktail prepared by the cocktail preparation module and obtain a finished cocktail, the quality detection module is used to detect the quality of the finished cocktail obtained by the cocktail processing module, the storage module is used to store the finished cocktail of qualified quality, and the control module is used to adjust the cocktail preparation module and the cocktail processing module according to the detection result of the quality detection module;

[0010] The quality inspection module determines whether the quality of the finished cocktail is qualified by calculating the shape index and thickness index of the finished cocktail. When the shape index and thickness index of the finished cocktail are both less than their corresponding set thresholds, the quality of the finished cocktail is considered qualified; otherwise, the quality of the finished cocktail is considered unqualified.

[0011] Furthermore, the cocktail preparation module includes a pretreatment unit, a first stirring unit, a heating unit, a filtering unit and a cooling unit. The pretreatment unit is used to pretreat the raw materials required for preparing the cocktail, and the pretreatment includes disinfection and screening of defective products. The first stirring unit is used to mix and stir the raw materials pretreated by the pretreatment unit. The heating unit is used to heat the first stirring unit during the stirring process. The filtering unit is used to filter the product stirred by the first stirring unit and obtain a liquid cocktail. The cooling unit is used to cool the liquid cocktail.

[0012] Furthermore, the cocktail processing module includes a mold, a refrigeration unit, a second stirring unit and a reaction unit. The mold and the refrigeration unit are used to convert the liquid cocktail into a solid cocktail with a fixed shape. The second stirring unit is used to obtain a sodium alginate solution by stirring water and sodium alginate powder. The reaction unit is used to react the sodium alginate solution with the solid cocktail to form a layer of calcium alginate gel film on the surface of the solid cocktail, thereby obtaining a finished cocktail.

[0013] Furthermore, the quality inspection module includes a detection pipeline, a shooting unit, a thickness detection unit, an image analysis module and a calculation module. The detection pipeline is used to place the finished cocktail, the shooting unit is used to capture the image of the finished cocktail in the detection pipeline, the thickness detection unit is used to detect the thickness of the calcium alginate gel film, the image analysis module is used to analyze the images of the shooting unit and the thickness detection unit, and the calculation module is used to calculate the shape index and thickness index of the finished cocktail according to the analysis result of the image analysis module.

[0014] Furthermore, the novel cocktail preparation method comprises the following steps:

[0015] S1, the cocktail preparation module prepares the corresponding liquid cocktail according to the required cocktail type;

[0016] S2, the cocktail processing module processes the liquid cocktail to obtain a finished cocktail;

[0017] S3, the quality inspection module inspects the quality of the finished cocktail to determine whether the quality of the finished cocktail is qualified. If it is qualified, execute S5, otherwise, execute S4;

[0018] S4, the control module adjusts each module according to the quality of the finished cocktail;

[0019] S5, the preservation module preserves the finished cocktails of qualified quality.

[0020] Furthermore, the cocktail preparation module prepares the corresponding liquid cocktail including the following steps:

[0021] S11, purifying drinking water;

[0022] S12, screening and removing defective products from various raw materials;

[0023] S13, pouring the purified water and various raw materials into the first stirring unit according to the specified mass ratio for stirring;

[0024] S14, a heating unit heats the first stirring unit and the substance in the stirring unit;

[0025] S15, filtering the liquid stirred by the first stirring unit, adding citric acid, sodium citrate, potassium sorbate, edible flavor, edible coloring and calcium ion solution to the filtered liquid and stirring evenly to obtain a liquid cocktail.

[0026] Furthermore, the cocktail processing module processes the liquid cocktail including the following steps:

[0027] S21, pouring the liquid cocktail into a mold;

[0028] S22, refrigerating the mold for 40 to 50 minutes to obtain a solid cocktail;

[0029] S23, pouring water and sodium alginate into the second stirring unit, stirring them, and after the sodium alginate is completely dissolved, standing for 15 to 20 minutes to obtain a sodium alginate solution;

[0030] S24, pouring the solid cocktails into the sodium alginate solution one by one, and letting them stand for 3 to 5 minutes to obtain a plurality of finished cocktails;

[0031] S25, the multiple finished cocktails are rinsed in clean water and then sent to a quality inspection module.

[0032] Furthermore, the quality inspection module inspects the quality of the finished cocktail and includes the following steps:

[0033] S31, injecting clean water into the detection pipe, and then sending the finished cocktails into the detection pipe one by one, ensuring that the finished cocktails in the detection pipe are kept at a certain distance;

[0034] S32, using a shooting unit to shoot images of each finished cocktail from various angles, and an image analysis module to analyze the image similarity between the image shot by the shooting unit and the ideal image of the finished cocktail using an image similarity algorithm;

[0035] S33, the calculation unit calculates the shape index of the finished cocktail according to the analysis result of the image analysis module, and determines whether the shape of the finished cocktail produced this time is qualified. If it is qualified, S34 is executed. Otherwise, the finished cocktail produced this time is sent to the defective product storage warehouse for storage;

[0036] S34, the thickness detection unit extracts some finished cocktail samples from the finished cocktail, measures the film thickness of each sample, and calculates the thickness index of the finished cocktail;

[0037] S34, judging whether the film thickness of the finished product cocktail produced this time is qualified, if qualified, the finished product cocktail produced this time is sent to the finished product storage warehouse for storage, otherwise, the finished product cocktail produced this time is sent to the defective storage warehouse for storage.

[0038] The beneficial effects achieved by the present invention are: 1. With reference to molecular gastronomy technology, the storage form of the cocktail is changed from liquid to solid, providing a new way to taste the cocktail, and the shape of the finished cocktail can be changed by changing the mold, greatly improving the plasticity and novelty of the taste of the cocktail.

[0039] 2. The quality of the finished cocktail is evaluated from two aspects, namely, shape index and thickness index, so as to ensure that the shape of the finished cocktail is as consistent as possible with the shape of the mold, and that the thickness of the film of the finished cocktail is as consistent as possible with the ideal thickness, which is conducive to obtaining the desired taste. BRIEF DESCRIPTION OF THE DRAWINGS

[0040] The present invention can be further understood from the following description in conjunction with the accompanying drawings. The components in the figures are not necessarily drawn to scale, but the emphasis is placed on illustrating the principles of the embodiments. In different views, the same reference numerals designate the same parts.

[0041] Figure 1 It is a structural schematic diagram of the present invention.

[0042] Figure 2 It is the work flow chart of the present invention.

[0043] Figure 3 Flow chart of preparing a liquid cocktail for the cocktail preparation module of the present invention.

[0044] Figure 4 This is a flow chart of the cocktail processing module of the present invention processing a liquid cocktail. DETAILED DESCRIPTION

[0045] The following is an explanation of the embodiments of the present invention through specific embodiments. Those skilled in the art can understand the advantages and effects of the present invention from the contents disclosed in this specification. The present invention can be implemented or applied through other different specific embodiments, and the details in this specification can also be modified and changed in various ways based on different viewpoints and applications without departing from the spirit of the present invention. In addition, the drawings of the present invention are only simple schematic illustrations and are not depicted according to actual sizes. It is stated in advance. The following embodiments will further explain the relevant technical contents of the present invention in detail, but the disclosed contents are not intended to limit the scope of protection of the present invention.

[0046] Embodiment 1: According to Figure 1 , Figure 2 , Figure 3 and Figure 4 , this embodiment provides a novel cocktail preparation method and preparation system for improving taste, the preparation system comprising a cocktail preparation module, a cocktail processing module, a quality detection module, a storage module and a control module, the cocktail preparation module is used to prepare a liquid cocktail, the cocktail processing module is used to process the liquid cocktail prepared by the cocktail preparation module and obtain a finished cocktail, the quality detection module is used to detect the quality of the finished cocktail obtained by the cocktail processing module, the storage module is used to store the finished cocktail of qualified quality, and the control module is used to adjust the cocktail preparation module and the cocktail processing module according to the detection result of the quality detection module;

[0047] The quality inspection module determines whether the quality of the finished cocktail is qualified by calculating the shape index and thickness index of the finished cocktail. When the shape index and thickness index of the finished cocktail are both less than their corresponding set thresholds, the quality of the finished cocktail is considered qualified; otherwise, the quality of the finished cocktail is considered unqualified.

[0048] Furthermore, the cocktail preparation module includes a pretreatment unit, a first stirring unit, a heating unit, a filtering unit and a cooling unit. The pretreatment unit is used to pretreat the raw materials required for preparing the cocktail, and the pretreatment includes disinfection and screening of defective products. The first stirring unit is used to mix and stir the raw materials pretreated by the pretreatment unit. The heating unit is used to heat the first stirring unit during the stirring process. The filtering unit is used to filter the product stirred by the first stirring unit and obtain a liquid cocktail. The cooling unit is used to cool the liquid cocktail. The cooling here is to prepare for the subsequent formation of a solid cocktail with a fixed shape, so the cooled cocktail is still in liquid.

[0049] Furthermore, the cocktail processing module includes a mold, a refrigeration unit, a second stirring unit and a reaction unit. The mold and the refrigeration unit are used to convert the liquid cocktail into a solid cocktail with a fixed shape. The second stirring unit is used to obtain a sodium alginate solution by stirring water and sodium alginate powder. The reaction unit is used to react the sodium alginate solution with the solid cocktail to form a layer of calcium alginate gel film on the surface of the solid cocktail, thereby obtaining a finished cocktail.

[0050] Specifically, after the sodium alginate solution reacts with the solid cocktail, a layer of calcium alginate gel film will be formed on the surface of the solid cocktail. Even after the cocktail melts, the film will still exist, allowing the finished cocktail to maintain a similar shape to the solid cocktail. The film of the finished cocktail wraps the cocktail inside. Just press it lightly with your tongue and the cocktail inside will gush out, creating a feeling of bursting, which greatly improves the taste and fun of tasting the cocktail.

[0051] Furthermore, the quality inspection module includes a detection pipeline, a shooting unit, a thickness detection unit, an image analysis module and a calculation module. The detection pipeline is used to place the finished cocktail and assist other unit modules to complete the inspection of the finished cocktail. The shooting unit is used to capture the image of the finished cocktail in the detection pipeline. The thickness detection unit is used to detect the thickness of the calcium alginate gel film. The image analysis module is used to analyze the images of the shooting unit and the thickness detection unit. The calculation module is used to calculate various quality indicators of the finished cocktail according to the analysis results of the image analysis module.

[0052] Specifically, the detection pipeline is transparent.

[0053] Furthermore, the novel cocktail preparation method comprises the following steps:

[0054] S1, the cocktail preparation module prepares the corresponding liquid cocktail according to the required cocktail type;

[0055] S2, the cocktail processing module processes the liquid cocktail to obtain a finished cocktail;

[0056] S3, the quality inspection module inspects the quality of the finished cocktail to determine whether the quality of the finished cocktail is qualified. If it is qualified, execute S5, otherwise, execute S4;

[0057] S4, the control module adjusts each module according to the quality of the finished cocktail;

[0058] S5, the preservation module preserves the finished cocktails of qualified quality.

[0059] Specifically, after the control module adjusts each module, the quality inspection module performs quality inspection on the newly adjusted finished cocktail to determine whether the quality of the finished cocktail is qualified. Unqualified finished cocktails can be discarded or recycled.

[0060] Specifically, the finished cocktail should be placed at room temperature (15 to 25 degrees Celsius) for a period of time before being stored in the storage module to ensure that the solid cocktail inside the finished cocktail has been completely melted, and then the finished cocktail should be stored between 3 to 6 degrees Celsius;

[0061] Specifically, the control module can adjust each module by automatically adjusting the size of the input valves of various raw materials to adjust the ratio of various raw materials, or generate a corresponding quality inspection report and allow technical personnel in this field to adjust the remaining modules, which is not limited here.

[0062] Furthermore, the cocktail preparation module prepares the corresponding liquid cocktail including the following steps:

[0063] S11, purifying drinking water;

[0064] S12, screening and removing defective products from various raw materials;

[0065] S13, pouring the purified water and various raw materials into the first stirring unit according to the specified mass ratio for stirring;

[0066] Specifically, the mass ratio is set according to the desired type of cocktail;

[0067] S14, a heating unit heats the first stirring unit and the substance in the stirring unit;

[0068] Specifically, the sterilization effect can be effectively achieved by heating. Preferably, the heating temperature is 85 to 95 degrees Celsius, and the heating and stirring time is 20 to 30 minutes;

[0069] S15, filtering the liquid stirred by the first stirring unit, adding citric acid, sodium citrate, potassium sorbate, edible flavor, edible coloring and calcium ion solution to the filtered liquid and stirring evenly to obtain a liquid cocktail.

[0070] Specifically, the ratio of the above-mentioned various substances is set by those skilled in the art according to the desired type of cocktail and the desired taste; preferably, the calcium ion solution is a calcium chloride solution, and both the chloride ions and calcium ions in the calcium chloride solution can be absorbed by the human body, are harmless to the human body and are relatively easy to prepare, and the calcium ion solution is used to react with the sodium alginate solution to form a calcium alginate gel film.

[0071] Furthermore, the cocktail processing module processes the liquid cocktail including the following steps:

[0072] S21, pouring the liquid cocktail into a mold;

[0073] Specifically, the shape of the mold is set by those skilled in the art according to actual needs;

[0074] S22, refrigerating the mold for 40 to 50 minutes to obtain a solid cocktail;

[0075] Specifically, the refrigeration temperature is 0 to minus 10 degrees Celsius;

[0076] S23, pouring water and sodium alginate into the second stirring unit, stirring them, and after the sodium alginate is completely dissolved, standing for 15 to 20 minutes to obtain a sodium alginate solution;

[0077] S24, pouring the solid cocktails into the sodium alginate solution one by one, and letting them stand for 3 to 5 minutes to obtain a plurality of finished cocktails;

[0078] S25, the multiple finished cocktails are rinsed in clean water and then sent to a quality inspection module.

[0079] Furthermore, the quality inspection module inspects the quality of the finished cocktail and includes the following steps:

[0080] S31, injecting clean water into the detection pipe, and then sending the finished cocktails into the detection pipe one by one, ensuring that the finished cocktails in the detection pipe are kept at a certain distance;

[0081] S32, using a shooting unit to shoot images of each finished cocktail from various angles, and an image analysis module to analyze the image similarity between the image shot by the shooting unit and the ideal image of the finished cocktail using an image similarity algorithm;

[0082] Specifically, the image similarity algorithm belongs to the prior art and will not be described in detail here. Different image similarity algorithms can be used to obtain calculation results in different representations. By using normalization technology to normalize the calculation results to between 0 and 1, the calculation results in different forms can be converted into percentages. The shooting unit has multiple cameras, which can shoot images of finished cocktails from multiple angles, thereby improving the accuracy of image analysis.

[0083] S33, the calculation unit calculates the shape index of the finished cocktail according to the analysis result of the image analysis module, and determines whether the shape of the finished cocktail produced this time is qualified. If it is qualified, S34 is executed. Otherwise, the finished cocktail produced this time is sent to the defective product storage warehouse for storage;

[0084] The calculation unit calculates the shape index of the finished cocktail according to the following formula:

[0085]

[0086] Among them, XZZB is the shape index, X is the number of finished cocktails, sim x is the image similarity corresponding to the image with the highest image similarity to the standard shape image in the image captured of the x-th finished cocktail, V stan is the ideal volume of the finished cocktail, E(V x ) is the average identification volume of the finished cocktail, V x is the identified volume of the x-th finished cocktail, D(V x ) is the variance of the identified volume of the finished cocktail;

[0087] Specifically, the recognition volume can be obtained through a binocular vision system, and the calculation of the average recognition volume and the variance of the recognition volume belongs to conventional mathematical operations and will not be described in detail here;

[0088] Specifically, when the calculation module determines that the shape index is less than a specified threshold, the shape of the finished cocktail is considered qualified;

[0089] S34, the thickness detection unit extracts some finished cocktail samples from the finished cocktail, measures the film thickness of each sample, and the calculation module calculates the thickness index of the finished cocktail according to the detection result of the thickness detection unit;

[0090]

[0091] Wherein, HDZB is the thickness index, E(H) is the average film thickness of the finished cocktail sample, and H stan is the ideal thickness of the film, D(H) is the variance of the film thickness of the finished cocktail samples;

[0092] Specifically, the film thickness can be obtained by ultrasonic thickness measurement technology, which can detect the thickness of the film without destroying the film, thus avoiding waste of resources;

[0093] Specifically, the ideal thickness is set by a person skilled in the art according to actual needs, and the ideal volume is set by a person skilled in the art according to the size of the mold; when the calculation module determines that the thickness index is less than a specified threshold, the film thickness of the finished cocktail is considered to be qualified;

[0094] S34, judging whether the film thickness of the finished product cocktail produced this time is qualified, if qualified, the finished product cocktail produced this time is sent to the finished product storage warehouse for storage, otherwise, the finished product cocktail produced this time is sent to the defective storage warehouse for storage.

[0095] Beneficial effects of this solution: 1. With reference to molecular cooking technology, the cocktail preservation form is changed from liquid to solid, providing a new way to taste cocktails, and the shape of the finished cocktail can be changed by changing the mold, greatly improving the plasticity and novelty of the cocktail's taste.

[0096] 2. The quality of the finished cocktail is evaluated from two aspects, namely, shape index and thickness index, so as to ensure that the shape of the finished cocktail is as consistent as possible with the shape of the mold, and that the thickness of the film of the finished cocktail is as consistent as possible with the ideal thickness, which is conducive to obtaining the desired taste.

[0097] Embodiment 2: This embodiment should be understood to include all the features of any of the above embodiments, and further improves on the basis thereof, and also includes a method for improving the quality of cocktails based on the preparation process and customer feedback, comprising the following steps:

[0098] STEP 1, prepare the finished cocktail according to the method described in Example 1;

[0099] STEP 2: Collect customers’ comments on finished cocktails and obtain customers’ ratings on multiple aspects of finished cocktails;

[0100] Specifically, the scoring content includes taste score, mouthfeel score, and whether there is a sense of stagnation; the taste score refers to the score for the taste of the finished cocktail, the mouthfeel score refers to the score for the mouthfeel of the finished cocktail, and specifically may involve the evaluation of the shape and size of the finished cocktail, and the sense of stagnation refers to whether the film of the finished cocktail can be clearly felt during the tasting process;

[0101] STEP3, obtain various indicators generated during the preparation process of the cocktail;

[0102] STEP 4: Adjust the process of preparing the finished cocktail based on the customer's ratings and various indicators generated during the preparation process.

[0103] Specifically, the adjustment of the process of preparing the finished cocktail may include the following adjustments:

[0104] 1. Adjust the composition ratio of the liquid cocktail according to the taste score. The adjustment is performed by those skilled in the art according to the type of liquid cocktail and past experience, and will not be elaborated here;

[0105] 2. Adjust the size of the mold according to the taste score and the following formula:

[0106]

[0107] Among them, V stan is the mold volume before adjustment, Vstan1 is the adjusted mold volume, num2 is the number of people who chose a score less than or equal to 5, num1 is the number of people who chose a score greater than or equal to 5, grade i To select the score of the i-th person with a score less than 5, grade j Select the score corresponding to the jth person whose score is greater than 5;

[0108] Specifically, the taste score is 1 to 9 points, 1 point means that the shape of the finished cocktail is too small, 5 points means the shape is moderate, and 9 points means the shape is too large, and it is recommended in this way;

[0109] 3. Adjust the ratio of water to sodium alginate in the sodium alginate solution according to the number of people who evaluated "whether there is a sense of stagnation" and the following formula:

[0110] Determine whether p1 is less than p2. If so, do not adjust the ratio. Otherwise, adjust the ratio according to the following formula:

[0111] A1=A-(A-MIN)*(P1-P2)

[0112] Wherein, P1 is the ratio of the number of people who selected "yes" in the evaluation of "whether there is a sense of stagnation" to the total number of evaluators, P2 is the ratio of the finished cocktail particles that are broken to the total number of finished cocktail particles in the process of the finished cocktail being sent to the finished product storage warehouse after the preparation is completed; A is the weight ratio of sodium alginate to water in the current sodium alginate solution (i.e., the weight of sodium alginate: the weight of water), A1 is the weight ratio of sodium alginate to water in the adjusted sodium alginate solution, and MIN is the minimum threshold of the weight ratio of sodium alginate to water, which is set by those skilled in the art based on experience.

[0113] Specifically, by adjusting the ratio, the film thickness of the finished cocktail can be maintained at a value that satisfies the customers, while at the same time preventing the finished cocktail from being easily broken due to the film being too thin.

[0114] The beneficial effects of this embodiment are as follows: the size of the mold is adjusted according to the customer's evaluation, so that the shape and size of the finished cocktail can meet the customer's needs. At the same time, by adjusting the ratio of the sodium alginate solution, the thickness of the film can better meet the customer's requirements, which is conducive to improving the quality of the finished cocktail and customer satisfaction.

[0115] The above disclosed contents are only preferred feasible embodiments of the present invention, and do not limit the protection scope of the present invention. Therefore, all equivalent technical changes made by using the contents of the present invention specification and drawings are included in the protection scope of the present invention. In addition, the elements therein can be updated with the development of technology. The above units are only examples. Those skilled in the art can use corresponding units according to different designs according to actual needs when implementing this solution.

Claims

1. A novel cocktail preparation system for improving taste, characterized in that: The preparation system includes a cocktail preparation module, a cocktail processing module, a quality detection module, a storage module and a control module. The cocktail preparation module is used to prepare a liquid cocktail. The cocktail processing module is used to process the liquid cocktail prepared by the cocktail preparation module and obtain a finished cocktail. The quality detection module is used to detect the quality of the finished cocktail obtained by the cocktail processing module. The storage module is used to store finished cocktails of qualified quality. The control module is used to adjust the cocktail preparation module and the cocktail processing module according to the detection result of the quality detection module. The quality inspection module determines whether the quality of the finished cocktail is qualified by calculating the shape index and thickness index of the finished cocktail. When the shape index and thickness index of the finished cocktail are both less than the corresponding set thresholds, the quality of the finished cocktail is considered qualified; otherwise, the quality of the finished cocktail is considered unqualified; Calculate the shape index of the finished cocktail according to the following formula: ； Among them, XZZB is the shape index, X is the number of finished cocktails, is the image similarity corresponding to the image with the highest image similarity to the standard shape image in the image captured of the x-th finished cocktail, The ideal volume for the finished cocktail, is the average identified volume of the finished cocktail, is the identified volume of the x-th finished cocktail, is the variance of the identified volume of the finished cocktail; Calculate the thickness index of the finished cocktail according to the test result of the thickness of the calcium alginate gel film; ； Among them, HDZB is the thickness index, is the average film thickness of the finished cocktail samples, is the ideal thickness of the film, is the variance of the film thickness of the finished cocktail samples; The cocktail processing module includes a mold, a refrigeration unit, a second stirring unit and a reaction unit. The mold and the refrigeration unit are used to convert the liquid cocktail into a solid cocktail with a fixed shape. The second stirring unit is used to obtain a sodium alginate solution by stirring water and sodium alginate powder. The reaction unit is used to react the sodium alginate solution with the solid cocktail to form a layer of calcium alginate gel film on the surface of the solid cocktail, thereby obtaining a finished cocktail. The quality inspection module includes a detection pipeline, a shooting unit, a thickness detection unit, an image analysis module and a calculation module. The detection pipeline is used to place the finished cocktail. The shooting unit is used to shoot the image of the finished cocktail in the detection pipeline. The thickness detection unit is used to detect the thickness of the calcium alginate gel film. The image analysis module is used to analyze the images of the shooting unit and the thickness detection unit. The calculation module is used to calculate the shape index and thickness index of the finished cocktail according to the analysis result of the image analysis module.

2. A novel cocktail preparation system for improving taste according to claim 1, characterized in that: The cocktail preparation module includes a pretreatment unit, a first stirring unit, a heating unit, a filtering unit and a cooling unit. The pretreatment unit is used to pretreat the raw materials required for preparing the cocktail, and the pretreatment includes disinfection and screening of defective products. The first stirring unit is used to mix and stir the raw materials pretreated by the pretreatment unit. The heating unit is used to heat the first stirring unit during the stirring process. The filtering unit is used to filter the product stirred by the first stirring unit and obtain a liquid cocktail. The cooling unit is used to cool the liquid cocktail.

3. A method for preparing a new cocktail with improved taste implemented by the new cocktail preparation system according to claim 2, characterized in that: The novel cocktail preparation method comprises the following steps: S1, the cocktail preparation module prepares the corresponding liquid cocktail according to the required cocktail type; S2, the cocktail processing module processes the liquid cocktail to obtain a finished cocktail; S3, the quality inspection module inspects the quality of the finished cocktail to determine whether the quality of the finished cocktail is qualified. If it is qualified, execute S5, otherwise, execute S4; S4, the control module adjusts each module according to the quality of the finished cocktail; S5, the preservation module preserves the finished cocktails of qualified quality.

4. A novel method for preparing a cocktail with improved taste according to claim 3, characterized in that: The cocktail preparation module prepares the corresponding liquid cocktail including the following steps: S11, purifying drinking water; S12, screening and removing defective products from various raw materials; S13, pouring the purified water and various raw materials into the first stirring unit according to the specified mass ratio for stirring; S14, a heating unit heats the first stirring unit and the substance in the stirring unit; S15, filtering the liquid stirred by the first stirring unit, adding citric acid, sodium citrate, potassium sorbate, edible flavor, edible coloring and calcium ion solution to the filtered liquid and stirring evenly to obtain a liquid cocktail.

5. A novel method for preparing a cocktail with improved taste according to claim 4, characterized in that: The cocktail processing module processes the liquid cocktail including the following steps: S21, pouring the liquid cocktail into a mold; S22, refrigerating the mold for 40 to 50 minutes to obtain a solid cocktail; S23, pouring water and sodium alginate into the second stirring unit, stirring them, and after the sodium alginate is completely dissolved, standing for 15 to 20 minutes to obtain a sodium alginate solution; S24, pouring the solid cocktails into the sodium alginate solution one by one, and letting them stand for 3 to 5 minutes to obtain a plurality of finished cocktails; S25, the multiple finished cocktails are rinsed in clean water and then sent to a quality inspection module.

6. A novel method for preparing a cocktail with improved taste according to claim 5, characterized in that: The quality inspection module inspects the quality of the finished cocktail and includes the following steps: S31, injecting clean water into the detection pipe, and then sending the finished cocktails into the detection pipe one by one, ensuring that the finished cocktails in the detection pipe are kept at a certain distance; S32, using a shooting unit to shoot images of each finished cocktail from various angles, and an image analysis module to analyze the image similarity between the image shot by the shooting unit and the ideal image of the finished cocktail using an image similarity algorithm; S33, the calculation unit calculates the shape index of the finished cocktail according to the analysis result of the image analysis module, and determines whether the shape of the finished cocktail produced this time is qualified. If it is qualified, S34 is executed. Otherwise, the finished cocktail produced this time is sent to the defective product storage warehouse for storage; S34, the thickness detection unit extracts some finished cocktail samples from the finished cocktail, measures the film thickness of each sample, and calculates the thickness index of the finished cocktail; S34, judging whether the film thickness of the finished product cocktail produced this time is qualified, if qualified, the finished product cocktail produced this time is sent to the finished product storage warehouse for storage, otherwise, the finished product cocktail produced this time is sent to the defective storage warehouse for storage.

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