Method for detecting and controlling mixing uniformity of food compound thickening agent

Abstract

The invention belongs to the technical field of data processing of food compound thickening agent production monitoring, and relates to a food compound thickening agent mixing uniformity detection control method, which comprises the following steps: acquiring component information of a to-be-produced compound thickening agent and respective feeding dose information of components; grouping the components according to the component information and the respective feeding dose information of the components, performing an independent stirring experiment on the components in the groups, and obtaining a stirring uniformity measured value and a stirring control parameter to form a training data set; constructing a stirring parameter control model; and performing supervised training, verification and testing on the stirring parameter control model through the training data set. The method has the beneficial effects that different components are separately mixed in a grouping manner to obtain the relationship between the mixing time and the mixing uniformity, and data analysis is performed through the BP neural network to obtain proper stirring time to achieve ideal uniformity, so that the contradiction between production cost control and product quality control is balanced.

Description

Technical Field

[0001] The invention belongs to the technical field of data processing for production monitoring of compound food thickeners, and in particular relates to a method for detecting and controlling mixing uniformity of compound food thickeners. Background Art

[0002] The food compound thickener involved in the present invention is a kind of food used for ham sausage, fish balls, beef balls and the like, and is used to change the tissue structure, water retention, oil retention and elasticity of the ham sausage, fish balls, beef balls and the like, so as to improve the quality of the product.

[0003] For example, Chinese invention patent CN 109674027 B discloses a compound thickener for ham sausage, which is composed of artemisia gum, weinland gum, calcium sulfate, pullulan and guar gum, and the weight percentage of each ingredient is: weinland gum 20-35%, pullulan 20-30%, calcium sulfate 10-15%, guar gum 5-15%, polydextrose 15-25%, and artemisia gum 2-5%. The compound thickener provides a good water retention effect for the ham sausage, enhances the water holding capacity of the ham sausage, and also has the advantages of easy mixing, convenient addition and use, etc. The compound thickener of the present invention can improve the sensory quality of the ham sausage, reduce oil production, and increase the yield, and has good application prospects.

[0004] The inventors found that during the use of this compound thickener, customers need to pour or sprinkle it into the ingredients, which is easy to drift and spill. However, if it is made into a colloid, customers only need to squeeze it into the ingredients when using it, and due to the fluidity of the colloid, the amount added is easier to control. However, customers reported that the same batch of ham sausage, fish balls or beef balls using this colloid-like compound thickener has different tastes. The reason is that artemisia gum is mainly composed of glucose, galactose, mannose, arabinose, xylose, etc. It is a polysaccharide with a cross-linked structure. It has a high viscosity, which is 1,800 times that of gelatin. It is insoluble in water but can be evenly dispersed in water; Wenlun gum has high viscosity under low shear; pullulan has strong film-forming, gas barrier, plasticity and viscosity; guar gum has a very high viscosity at a low mass fraction.

[0005] It can be found that the components in the formula are high-viscosity, colloid-like fluids. It is difficult to mix these substances together to achieve complete uniformity. When the unevenly mixed thickener is used in food, one part of the food will contain more of one of the thickener components to form one taste, while the other part of the food will contain more of another thickener component to form another taste, resulting in the situation reported by customers.

[0006] In order to solve the above problems, the stirring time can be increased or decreased. When sufficient stirring time is given, the various components can be fully mixed and uniformly mixed; however, sufficient stirring time will extend the production time of the thickener, causing the thickener production equipment to be occupied for a long time, the production time to be longer, and the production cost to be increased. Therefore, how to detect and control the mixing uniformity of food compound thickeners has become the key to reducing the production cost of food compound thickeners. Summary of the invention

[0007] The objective to be achieved by the present invention is to detect and control the mixing uniformity of a food compound thickener so as to solve the technical problem of reducing the production cost of the food compound thickener.

[0008] In order to achieve the above object, the present invention provides a method for detecting and controlling the mixing uniformity of a food compound thickener.

[0009] The specific technical solution adopted by the present invention is: A method for detecting and controlling mixing uniformity of a food compound thickener, the method comprising: Obtaining component information of the compound thickener to be produced and information on the dosage of each component; According to the component information and the respective dosing dosage information of the components, the mixing control parameters of the same component information and the respective dosing dosage information of the components are obtained from the historical mixing database; When there is no mixing control parameter with the same component information and respective dosing dosage information of the components in the historical mixing database, a mixing parameter control database is constructed; The components are grouped according to the component information and the respective feeding dosage information of the components, and separate stirring experiments are performed on the components in the groups, and stirring uniformity measurement values ​​and stirring control parameters are obtained to form a training data set; Based on BP neural network, the stirring parameter control model is constructed; Input the component information of the compound thickener and the dosage information of each component into the stirring parameter control model, and perform supervised training, verification and testing on the stirring parameter control model through the training data set until the stirring control parameters output by the stirring parameter control model meet the uniformity requirements; Using the stirring control parameters output by the stirring parameter control model to control the stirring of the components of the compound thickener to be produced, so as to obtain a compound thickener that meets the requirements; The stirring control parameters include stirring time and stirring speed.

[0010] Furthermore, the construction of the stirring parameter control database includes: Collect the stirring control parameters and stirring uniformity historical values ​​used in the historical production of each component of the compound thickener to be produced in the historical database; Collect the diffusion parameters of each component of the compound thickener to be produced in different media at different temperatures; The stirring parameter control database is constructed by using the stirring control parameters and stirring uniformity historical values ​​used by the components in historical production, as well as the diffusion parameters of each component in different media; Furthermore, the stirring parameter control database sorts the stirring control parameters used in historical production of each component according to the historical value of stirring uniformity, obtains the stirring control parameters of the compound thickener closest to the compound thickener component to be produced, and uses them for stirring control of a separate stirring experiment.

[0011] Further, the components are grouped according to the component information and the respective feeding dosage information of the components, and the components in the group are subjected to separate stirring experiments, including: According to the diffusion parameters of each component of the compound thickener to be produced in different media at different temperatures, the ambient temperature in the stirring container is output through the stirring parameter control database during the separate stirring experiment. The ambient temperature is divided into ambient temperature T1, ambient temperature T2 and ambient temperature T3, where T1<T2<T3.

[0012] Furthermore, the components are grouped according to the component information and the respective dosage information of the components, and the components in the groups are subjected to separate stirring experiments, which further includes: Obtain stirring control parameters of different stirring uniformities at the ambient temperature; Using stirring control parameters of different stirring uniformities at the ambient temperature and measured values ​​of different uniformities to form different training data sets, the stirring parameter control model is supervised trained, verified and tested through the training data sets to obtain the optimal control parameters of stirring uniformity of different components at the ambient temperature, as well as the correlation coefficient between stirring uniformity and stirring control parameters; The correlation coefficient between the stirring uniformity and the stirring control parameter refers to the ratio of the stirring uniformity measurement value to the stirring time.

[0013] A food compound thickener mixing uniformity detection and control system based on a food compound thickener mixing uniformity detection and control method comprises: A temperature module is used to detect the ambient temperature in the stirring container; Time module, used to record the corresponding mixing time; Uniformity detection module, used to detect the uniformity after stirring; Input module: used to input the component information of the compound thickener to be produced and the dosage information of each component; The historical stirring database module is used to record the results of stirring experiments, including the information of the compound thickener components produced or tested, stirring control parameters, uniformity measurement values ​​and the time when the data was generated, and store them in chronological order; Construct a stirring parameter control database module; used to obtain corresponding parameters from the temperature module, time module, uniformity detection module, input module, and historical stirring database module, and used by the stirring parameter control model; The stirring parameter control model module is used to obtain the component information of the compound thickener, the dosage information of each component and the data parameter set from the stirring parameter control database module, and perform supervised training, verification and testing until the stirring control parameters of the stirring parameter control model are output.

[0014] The positive effects of the present invention are as follows: different components are mixed separately by grouping, the relationship between the mixing time and the mixing uniformity is obtained, and data analysis is performed through a BP neural network to obtain a suitable stirring time to achieve an ideal uniformity, thereby balancing the contradiction between production cost control and product quality control, and solving the technical problem of detecting and controlling the mixing uniformity of a food compound thickener to reduce the production cost of the food compound thickener. BRIEF DESCRIPTION OF THE DRAWINGS

[0015] Figure 1 It is a flow chart of a method for detecting and controlling mixing uniformity of a food compound thickener in the present invention; Figure 2 yes Figure 1 A flowchart of constructing a stirring parameter control database in a method for detecting and controlling mixing uniformity of a food compound thickener of the present invention; Figure 3 The invention discloses a food compound thickener mixing uniformity detection control system based on a food compound thickener mixing uniformity detection control method described in the claims and a connection relationship diagram of each module. DETAILED DESCRIPTION

[0016] In order to further explain the technical means and effects adopted by the present invention to achieve the predetermined purpose of the invention, the following, in combination with the accompanying drawings and embodiments, describes in detail a method for detecting and controlling the mixing uniformity of a food compound thickener proposed in accordance with the present invention, its specific implementation method, structure, characteristics and effects.

[0017] In the following description, different references to "one embodiment" or "another embodiment" do not necessarily refer to the same embodiment. Furthermore, particular features, structures, or characteristics in one or more embodiments may be combined in any suitable form.

[0018] Unless defined otherwise, all technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art to which this invention belongs.

[0019] The acquisition, storage, use, and processing of data in the technical solution of the present invention are in compliance with the relevant provisions of national laws and regulations.

[0020] The present application is applicable to high-viscosity, gel-like fluids. It is difficult to mix these substances together to achieve a completely uniform state. When an unevenly mixed thickener is used in food, a part of the food will contain more of one of the thickener components to form a certain taste, while the other part of the food will contain more of another thickener component to form another taste. The same batch of ham sausages, fish balls or beef balls have different tastes. Under the premise of increasing or decreasing the mixing time to solve this problem, when sufficient mixing time is given, the various components can be fully mixed and uniformed; however, sufficient mixing time will prolong the production time of the thickener, resulting in long-term occupancy of the thickener production equipment, longer production time, and increased production costs. The following is a detailed description of a food compound thickener mixing uniformity detection and control method provided by the present invention in conjunction with the accompanying drawings.

[0021] The present invention is described in detail below with reference to the accompanying drawings and specific embodiments: like Figure 1 and Figure 2 As shown, a method for detecting and controlling the mixing uniformity of a food compound thickener is provided, the detection and control method comprising: S100: Obtaining component information of the compound thickener to be produced and dosage information of each component; S200: obtaining stirring control parameters of the same component information and respective feeding dosage information of the component according to the historical stirring database of the component information and respective feeding dosage information of the component; S300: When there is no stirring control parameter with the same component information and respective feeding dosage information of the components in the historical stirring database, a stirring parameter control database is constructed; The construction of the stirring parameter control database comprises: S310: Collecting the stirring control parameters and stirring uniformity historical values ​​used in the historical production of each component of the compound thickener to be produced in the historical database; S320: collecting diffusion parameters of each component of the compound thickener to be produced in different media at different temperatures; S330: constructing the stirring parameter control database using the stirring control parameters and stirring uniformity historical values ​​of the components used in historical production, as well as the diffusion parameters of each component in different media; The stirring parameter control database sorts the stirring control parameters used in historical production of each component according to the historical value of stirring uniformity, obtains the stirring control parameters of the compound thickener closest to the compound thickener component to be produced, and is used for stirring control of a separate stirring experiment.

[0022] S400: Grouping the components according to the component information and the respective feeding dosage information of the components, performing separate stirring experiments on the components in the groups, and obtaining stirring uniformity measurement values ​​and stirring control parameters to form a training data set; The components are grouped according to the component information and the respective dosage information of the components, and the components in the group are subjected to separate stirring experiments, including: According to the diffusion parameters of each component of the compound thickener to be produced in different media at different temperatures, the ambient temperature in the stirring container is output through the stirring parameter control database during the separate stirring experiment. The ambient temperature is divided into ambient temperature T1, ambient temperature T2 and ambient temperature T3, where T1<T2<T3.

[0023] S500: Building a stirring parameter control model based on BP neural network; S600: Input the component information of the compound thickener and the dosage information of each component into the stirring parameter control model, and perform supervised training, verification and testing on the stirring parameter control model through the training data set until the stirring control parameters output by the stirring parameter control model meet the uniformity requirements; The components are grouped according to the component information and the respective dosing information of the components, and the components in the groups are subjected to separate stirring experiments, which also includes: S610: Obtain stirring control parameters of different stirring uniformities at the ambient temperature; S620: Using the stirring control parameters of different stirring uniformities at the ambient temperature and the measured values ​​of different uniformities to form different training data sets, and using the training data sets to perform supervised training, verification and testing on the stirring parameter control model to obtain the optimal control parameters of the stirring uniformity of different components at the ambient temperature, as well as the correlation coefficient between the stirring uniformity and the stirring control parameters; The correlation coefficient between the stirring uniformity and the stirring control parameter refers to the ratio of the stirring uniformity measurement value to the stirring time.

[0024] The ratio of the stirring uniformity measurement value to the stirring time is determined by: The sample is extracted for testing, and the testing method is a spectrophotometer. The extracted sample is placed between two transparent glass sheets, and pressed into a thin layer by the two glass sheets. The thin layer is irradiated with a spectrophotometer, and the detected transmittance is compared with the standard sample of uniform mixing to obtain a comparison result, that is, the difference between the transmittances. The ratio of this difference to the transmittance of the standard sample of uniform mixing is used as the stirring uniformity measurement value. The mixing uniformity of the thickener can be reflected by the transmittance, that is, the smaller the stirring uniformity measurement value, the more uniform the mixing; similarly, the correlation coefficient of the stirring uniformity and the stirring control parameter refers to the ratio of the stirring uniformity measurement value to the stirring time. The larger the correlation coefficient, the larger the stirring uniformity measurement value under the premise of the same stirring time, that is, the more difficult it is to achieve uniform mixing, and the stirring time needs to be increased at this time; The stirring time is the stirring time length of the components in the group; The understanding of group stirring should be understood as that the colloidal substances in the components are combined in pairs to form groups, each group contains two components; each group is stirred separately, and the control parameters and uniformity measurement values ​​of the stirring of the group are separately transmitted to the stirring parameter control database, which is provided by the stirring parameter control database to the stirring parameter control model for acquisition and use; For the correlation coefficient between stirring uniformity and stirring control parameters, in the stirring parameter control model built based on BP neural network, the stirring time and uniformity requirements of each component are adjusted according to the correlation coefficient, and then the change in stirring uniformity caused by these adjustments is calculated; By setting the correlation coefficient to change within a certain range and observing the corresponding impact on the change in stirring uniformity, the optimal control parameters for stirring uniformity, including reasonable stirring time and stirring speed, can be obtained. S700: using the stirring control parameters output by the stirring parameter control model to control the stirring of the components of the compound thickener to be produced, so as to obtain a compound thickener that meets the requirements; The stirring control parameters include stirring time and stirring speed.

[0025] A food compound thickener mixing uniformity detection and control system based on a food compound thickener mixing uniformity detection and control method according to the claim, comprising: A temperature module is used to detect the ambient temperature in the stirring container; Time module, used to record the corresponding mixing time; The uniformity detection module is used to detect the uniformity after stirring. The uniformity test module can be set in the stirring device or outside the stirring device. The sample is extracted for detection. The detection method adopts a spectrophotometer. The extracted sample is placed between two transparent glass sheets, and the two glass sheets are pressed into a thin layer. The thin layer is irradiated with a spectrophotometer, and the detected transmittance is compared with a standard sample of uniform mixing. The mixing uniformity is analyzed by comparing the difference in the results, thereby realizing online detection.

[0026] Input module; used to input the component information of the compound thickener to be produced; The historical stirring database module is used to record the results of stirring experiments, including the information of the compound thickener components produced or tested, stirring control parameters, uniformity measurement values ​​and the time when the data was generated, and store them in chronological order; Construct a stirring parameter control database module; used to obtain corresponding parameters from the temperature module, time module, uniformity detection module, input module, and historical stirring database module, and used by the stirring parameter control model; The stirring parameter control model module is used to obtain the component information of the compound thickener, the dosage information of each component and the data parameter set from the stirring parameter control database module, and perform supervised training, verification and testing until the stirring control parameters of the stirring parameter control model are output.

[0027] When using: Figure 3 As shown, when there is a production plan, the component information of the compound thickener to be produced in the production plan and the dosage information of each component enter the stirring parameter control database construction module through the input module and are grouped. Each group is stirred separately. The initial value of the control parameter comes from the data obtained by the stirring parameter control database construction module from the historical stirring database module. The parameters adjusted subsequently are obtained by the stirring parameter control model module from the temperature module, time module, uniformity detection module, input module, and historical stirring database module. The stirring parameter control model is supervised trained, verified and tested through the training data set, and the optimal control parameters for stirring uniformity are output for use by the stirring equipment of the group experiment for verification. Finally, the verification results enter the stirring parameter control model module here, obtain the corresponding parameters from the temperature module, time module, and uniformity detection module, and supervised trained, verified and tested through the training data set for the stirring parameter control model, and the final optimal control parameters are output and sent to conventional production equipment for production. The stirring control parameters of these conventional production equipment during production will enter the historical stirring database module for storage.

[0028] The present invention separates and mixes different components in a grouping manner to obtain the relationship between the mixing time and the mixing uniformity, and performs data analysis through a BP neural network to obtain a suitable stirring time to achieve an ideal uniformity, thereby balancing the contradiction between production cost control and product quality control, and solving the technical problem of detecting and controlling the mixing uniformity of a food compound thickener to reduce the production cost of the food compound thickener.

[0029] The foregoing has broadly outlined some aspects and features of various embodiments, which should be construed as merely illustrative of various potential applications. Other beneficial results may be obtained by applying the disclosed information in different ways or by combining various aspects of the disclosed embodiments. Other aspects and a more comprehensive understanding may be obtained by reference to the detailed description of the exemplary embodiments in conjunction with the accompanying drawings, within the scope defined by the claims.

[0030] The above embodiments have been described in detail. Of course, the above description is not intended to limit the present invention, and the present invention is not limited to the above examples. Changes, modifications, additions, reductions, and substitutions made by relevant technicians within the essential scope of the present invention also fall within the protection scope of the present invention.

Claims

1. A method for detecting and controlling mixing uniformity of a food compound thickener, characterized in that: The detection control method comprises: Obtaining component information of the compound thickener to be produced and information on the dosage of each component; According to the component information and the respective dosing dosage information of the components, the mixing control parameters of the same component information and the respective dosing dosage information of the components are obtained from the historical mixing database; When there is no mixing control parameter with the same component information and respective dosing dosage information of the components in the historical mixing database, a mixing parameter control database is constructed; The components are grouped according to the component information and the respective feeding dosage information of the components, and separate stirring experiments are performed on the components in the groups, and stirring uniformity measurement values ​​and stirring control parameters are obtained to form a training data set; Based on BP neural network, the stirring parameter control model is constructed; Input the component information of the compound thickener and the dosage information of each component into the stirring parameter control model, and perform supervised training, verification and testing on the stirring parameter control model through the training data set until the stirring control parameters output by the stirring parameter control model meet the uniformity requirements; Using the stirring control parameters output by the stirring parameter control model to control the stirring of the components of the compound thickener to be produced, so as to obtain a compound thickener that meets the requirements; The stirring control parameters include stirring time and stirring speed.

2. According to claim 1, a method for detecting and controlling mixing uniformity of a food compound thickener, characterized in that: The construction of the stirring parameter control database comprises: Collect the stirring control parameters and stirring uniformity historical values ​​used in the historical production of each component of the compound thickener to be produced in the historical database; Collect the diffusion parameters of each component of the compound thickener to be produced in different media at different temperatures; The stirring parameter control database is constructed by using stirring control parameters and historical values ​​of stirring uniformity used in historical production of the components, as well as diffusion parameters of each component in different media.

3. According to claim 2, a method for detecting and controlling mixing uniformity of a food compound thickener, characterized in that: The stirring parameter control database sorts the stirring control parameters used in historical production of each component according to the historical value of stirring uniformity, obtains the stirring control parameters of the compound thickener closest to the compound thickener component to be produced, and is used for stirring control of a separate stirring experiment.

4. The method for detecting and controlling mixing uniformity of a food compound thickener according to claim 3, characterized in that: The components are grouped according to the component information and the respective dosage information of the components, and the components in the group are subjected to separate stirring experiments, including: According to the diffusion parameters of each component of the compound thickener to be produced in different media at different temperatures, the ambient temperature in the stirring container is output through the stirring parameter control database during the separate stirring experiment. The ambient temperature is divided into ambient temperature T1, ambient temperature T2 and ambient temperature T3, where T1<T2<T3.

5. A method for detecting and controlling mixing uniformity of a food compound thickener according to claim 4, characterized in that: The components are grouped according to the component information and the respective dosing information of the components, and the components in the group are subjected to separate stirring experiments, which also includes: Obtain stirring control parameters of different stirring uniformities at the ambient temperature; Using stirring control parameters of different stirring uniformities at the ambient temperature and measured values ​​of different uniformities to form different training data sets, the stirring parameter control model is supervised trained, verified and tested through the training data sets to obtain the optimal control parameters of stirring uniformity of different components at the ambient temperature, as well as the correlation coefficient between stirring uniformity and stirring control parameters; The correlation coefficient between the stirring uniformity and the stirring control parameter refers to the ratio of the stirring uniformity measurement value to the stirring time.

6. A food compound thickener mixing uniformity detection and control system based on a food compound thickener mixing uniformity detection and control method according to any one of claims 1 to 5, characterized in that: include: A temperature module is used to detect the ambient temperature in the stirring container; Time module, used to record the corresponding mixing time; Uniformity detection module, used to detect the uniformity after stirring; Input module; Used to input the component information of the compound thickener to be produced; The historical stirring database module is used to record the results of stirring experiments, including the information of the compound thickener components produced or tested, stirring control parameters, uniformity measurement values ​​and the time when the data was generated, and store them in chronological order; Construct stirring parameter control database module; Used to obtain corresponding parameters from the temperature module, time module, uniformity detection module, input module, and historical stirring database module, and used for the stirring parameter control model; The stirring parameter control model module is used to obtain the component information of the compound thickener, the dosage information of each component and the data parameter set from the stirring parameter control database module, and perform supervised training, verification and testing until the stirring control parameters of the stirring parameter control model are output.

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