Method and device for preparing fresh and wet rice noodles and regulating and controlling water content of rice noodles

Abstract

The invention provides a method and device for preparing fresh and wet rice noodles and regulating and controlling the water content of the rice noodles, and relates to the technical field of water content regulation and control of the rice noodles. The method specifically comprises the steps that a rice noodle sample is dried to constant weight, the actual water content of the rice noodles is obtained by calculating the water content of the rice noodle sample, the target water content is set, and the deviation is calculated according to the actual water content; based on the deviation, a PI D control algorithm is applied to calculate control output, and the moisture adjusting amount is obtained; by monitoring and adjusting the moisture content in real time, it is ensured that the moisture content of the rice flour is stabilized within the set target range, and therefore the consistency of products and the satisfaction degree of consumers are improved. And secondly, regular sampling and taste detection are combined, so that data support can be provided for optimization of the production process, a production enterprise is helped to adjust the process in time, loss is reduced, and the production cost is reduced. In addition, a PI D control algorithm is adopted to carry out intelligent calculation on the moisture adjusting amount, so that the whole production process is more automatic and intelligent.

Description

Technical Field

[0001] The invention relates to the technical field of moisture content control of rice noodles, in particular to a method and a device for preparing fresh wet rice noodles and controlling the moisture content of the rice noodles. Background Art

[0002] As a popular staple food, rice noodles require crucial control over moisture content during their production process. Moisture content not only directly affects the taste and texture of rice noodles, but also has an important impact on their storage stability and shelf life. In traditional rice noodle production, moisture control mainly relies on experience and manual testing, usually by sampling and testing finished products after production is completed. This method has significant shortcomings, mainly reflected in the inability to monitor moisture changes during the production process in real time, resulting in the moisture content of the final product often deviating from the preset standard. Due to the lack of immediate feedback, if moisture exceeds or is insufficient during the production process, it is often impossible to adjust in time, which in turn affects the overall quality of the product.

[0003] In addition, existing technologies usually lack an effective feedback control mechanism and cannot be dynamically adjusted during the production process. Although some manufacturers may use simple moisture measuring instruments for regular testing, this still cannot solve the problem of real-time monitoring. More importantly, traditional methods rely on manual experience, resulting in low controllability and consistency of the production process. This non-automated control method not only increases labor costs, but may also cause fluctuations in product quality and affect market competitiveness. Therefore, there is an urgent need for a technology that can achieve real-time moisture monitoring and adjustment during the preparation of rice noodles to overcome the limitations of traditional methods and ensure that the produced rice noodles meet the expected standards in taste and quality.

[0004] The above information disclosed in this Background section is only for enhancement of understanding of the background of the present disclosure and therefore it may contain information that does not constitute the prior art that is already known to one of ordinary skill in the art. Summary of the invention

[0005] The object of the present invention is to provide a method and device for preparing fresh wet rice noodles and regulating the moisture content of the rice noodles, so as to solve the problems raised in the above-mentioned background technology.

[0006] To achieve the above object, the present invention provides the following technical solutions:

[0007] A method for preparing fresh wet rice noodles and regulating the moisture content of the rice noodles, the specific steps comprising:

[0008] Step 1: In the key link of preparing rice noodles, a certain mass of rice noodles samples are collected in real time, the rice noodles samples are dried to a constant weight, and the actual moisture content of the rice noodles is obtained by calculating the moisture content of the rice noodles samples, wherein the key link includes rice slurry preparation, drying and finished product packaging;

[0009] Step 2: setting a target moisture content for each key step in the rice noodle preparation process, and calculating the deviation based on the actual moisture content of the rice noodles obtained;

[0010] Step 3: Based on the deviation between the target moisture content and the actual moisture content of the rice noodles, the PID control algorithm is applied to calculate the control output to obtain the adjustment amount of moisture;

[0011] Step 4: After production is completed, samples are taken regularly to test the moisture content and taste of rice noodles, compared with the set standards and provide improvement suggestions.

[0012] Furthermore, the process of calculating the moisture content of the rice noodles is specifically as follows:

[0013] Real-time acquisition quality is M t The rice flour sample was dried to constant weight using the drying method, and the difference in mass before and after drying was recorded, which is the water mass in the rice flour sample, denoted as M w , the formula for calculating moisture content is as follows:

[0014]

[0015] Among them, W actual is the moisture content of the rice flour sample, that is, the actual moisture content of the rice flour, M w is the water mass in the rice flour sample, M t is the total mass of the rice flour sample;

[0016] Set the sampling frequency to collect data every five minutes.

[0017] Furthermore, the process of setting the target moisture content for each key link in the rice noodle preparation process is specifically as follows: understanding consumers' expectations for the taste and water retention of rice noodles through market research; scoring the taste, toughness and freshness of rice noodles through small-scale trial production, recorded as M1, M2, M3 respectively, and calculating the comprehensive score M, and determining the rice noodles with the highest comprehensive score, based on the following formula:

[0018] M=ln(M1+M2+M3)+C1

[0019] Among them, M is the comprehensive score of rice noodles, M1 is the taste score of rice noodles, M2 is the toughness score of rice noodles, M3 is the freshness score of rice noodles, and C1 is the constant correction index;

[0020] Find the highest value of rice flour moisture content in each key step, and use this moisture content as the target moisture content of the key step, denoted as W target ;

[0021] The actual moisture content of the rice flour obtained is used to calculate the deviation, and the formula based on it is as follows:

[0022] e(t)=W target -W actual

[0023] Where e(t) represents the deviation between the target moisture content and the actual moisture content, W target is the target moisture content of rice flour, W actual It is the actual moisture content of rice flour.

[0024] Furthermore, the obtained deviation value e(t) is analyzed:

[0025] If W actual <W target : At this time, e(t) is a positive value, which means that the actual moisture content is lower than the target moisture content. The controller will increase the output, thereby increasing the amount of water added to increase the actual moisture content;

[0026] If W actual >W target : At this time, e(t) is a negative value, which means that the actual moisture content is higher than the target moisture content. The controller will reduce the output, thereby reducing the amount of water added to reduce the actual moisture content.

[0027] Furthermore, the deviation based on the target moisture content and the actual moisture content of the rice flour is adjusted by applying a PID control algorithm, and the formula based on it is:

[0028]

[0029] Among them, u t is the control output, which here refers to the moisture adjustment amount, that is, the control signal required according to the deviation value e(t), where e(t) is the deviation between the target moisture content and the actual moisture content, K p is the proportional coefficient, which is used to adjust the direct impact of the deviation on the control output, and 0.1 <K p <10, K i is the integral coefficient, which is used to eliminate steady-state errors. It adjusts the control output by integrating the historical values ​​of the deviation to increase the steady-state accuracy of the system. 0.01 <K i <1, K d is the differential coefficient, which is used to predict future deviations to improve the response speed of the system, and 0.01 <K d <1.

[0030] The present invention further provides a device for preparing fresh wet rice noodles and regulating the moisture content of the rice noodles, wherein the device for preparing fresh wet rice noodles and regulating the moisture content of the rice noodles is used to perform the above-mentioned method for preparing fresh wet rice noodles and regulating the moisture content of the rice noodles, comprising:

[0031] A sample collection module is used to collect a certain mass of rice noodle samples in real time during the key process of preparing rice noodles, dry the rice noodle samples to a constant weight, and obtain the actual moisture content of the rice noodles by calculating the moisture content of the rice noodle samples. The key process includes rice slurry preparation, drying and finished product packaging;

[0032] A deviation calculation module is used to set a target moisture content for each key link in the rice noodle preparation process and calculate the deviation based on the actual moisture content of the rice noodles;

[0033] The moisture control module calculates the control output based on the deviation between the target moisture content and the actual moisture content of the rice noodles using the PID control algorithm to obtain the moisture adjustment amount;

[0034] The detection module is used to regularly take samples to test the moisture content and taste of rice noodles after production is completed, compare with the set standards and provide improvement suggestions.

[0035] Compared with the prior art, the present invention has the following beneficial effects:

[0036] The present invention ensures that the moisture content of rice noodles is stable within the set target range by real-time monitoring and adjusting the moisture content, thereby improving the consistency of the product and the satisfaction of consumers. Secondly, combined with regular sampling and taste testing, it can provide data support for the optimization of the production process, help production companies to adjust the process in time and reduce losses, and reduce production costs. In addition, the PID control algorithm is used to intelligently calculate the moisture adjustment amount, making the entire production process more automated and intelligent. BRIEF DESCRIPTION OF THE DRAWINGS

[0037] Figure 1 It is a schematic diagram of the overall method flow of the present invention;

[0038] Figure 2 It is a schematic diagram of the overall device module of the present invention. DETAILED DESCRIPTION

[0039] In order to make the objectives, technical solutions and advantages of the present invention more clearly understood, the present invention is further described in detail below in conjunction with specific embodiments.

[0040] It should be noted that, unless otherwise defined, the technical terms or scientific terms used in the present invention should be understood by people with ordinary skills in the field to which the present invention belongs. The words "first", "second" and similar words used in the present invention do not indicate any order, quantity or importance, but are only used to distinguish different components. "Include" or "comprise" and similar words mean that the elements or objects appearing before the word include the elements or objects listed after the word and their equivalents, without excluding other elements or objects. "Connect" or "connected" and similar words are not limited to physical or mechanical connections, but may include electrical connections, whether direct or indirect. "Up", "down", "left", "right" and the like are only used to indicate relative positional relationships. When the absolute position of the described object changes, the relative positional relationship may also change accordingly.

[0041] Example:

[0042] See also Figure 1 , the present invention provides a technical solution:

[0043] A method for preparing fresh wet rice noodles and regulating the moisture content of the rice noodles, the specific steps comprising:

[0044] Step 1: In the key link of preparing rice noodles, a certain mass of rice noodles samples are collected in real time, the rice noodles samples are dried to a constant weight, and the actual moisture content of the rice noodles is obtained by calculating the moisture content of the rice noodles samples, wherein the key link includes rice slurry preparation, drying and finished product packaging;

[0045] In this embodiment, the process of calculating the moisture content of rice noodles is specifically as follows:

[0046] Real-time acquisition quality is M t The rice flour sample was dried to constant weight using the drying method, and the difference in mass before and after drying was recorded, which is the water mass in the rice flour sample, denoted as M w , the formula for calculating moisture content is as follows:

[0047]

[0048] Among them, W actual is the moisture content of the rice flour sample, that is, the actual moisture content of the rice flour, M w is the water mass in the rice flour sample, M t is the total mass of the rice flour sample;

[0049] Set the sampling frequency to collect data every five minutes.

[0050] In the key link of preparing rice noodles, the step of collecting rice noodle samples in real time and drying them to constant weight has significant advantages. First, this method can provide accurate moisture content data to ensure that production personnel have a clear understanding of the actual moisture content of rice noodles. This is different from the existing method of relying on sampling and testing, which often leads to feedback lags and difficulty in making timely adjustments. Secondly, by monitoring the moisture content of rice noodle samples in real time, production parameters can be dynamically adjusted in various links of rice slurry preparation, drying and finished product packaging. This real-time adjustment helps to avoid fluctuations in moisture content, improve product consistency and quality stability, and reduce the number of unqualified products caused by improper moisture control.

[0051] In this patent solution, this step can greatly promote the implementation effect of the overall solution. It provides accurate data support for the subsequent PID control system, thereby achieving a more efficient drying process and optimized production management, and ultimately improving the overall quality and market competitiveness of rice noodles. Through this information feedback closed loop, the standardization and automation of the production process can be achieved, ensuring that consumers' demand for high-quality rice noodles is met.

[0052] Step 2: setting a target moisture content for each key step in the rice noodle preparation process, and calculating the deviation based on the actual moisture content of the rice noodles obtained;

[0053] In this embodiment, the process of setting the target moisture content for each key link in the rice noodle preparation process is specifically as follows: through market research, consumers' expectations for the taste and water retention of rice noodles are understood; through small-scale trial production, the taste, toughness and freshness of the rice noodles are scored, respectively recorded as M1, M2, and M3, and the comprehensive score M is calculated to determine the rice noodles with the highest comprehensive score, and the formula based on it is as follows:

[0054] M=ln(M1+M2+M3)+C1

[0055] Among them, M is the comprehensive score of rice noodles, M1 is the taste score of rice noodles, M2 is the toughness score of rice noodles, M3 is the freshness score of rice noodles, and C1 is the constant correction index;

[0056] Find the highest value of rice flour moisture content in each key step, and use this moisture content as the target moisture content of the key step, denoted as W target ;

[0057] The actual moisture content of the rice flour obtained is used to calculate the deviation, and the formula based on it is as follows:

[0058] e(t)=W target -W actual

[0059] Where e(t) represents the deviation between the target moisture content and the actual moisture content, W targetis the target moisture content of rice flour, W actual It is the actual moisture content of rice flour.

[0060] Analyze the obtained deviation value e(t):

[0061] If W actual <W target : At this time, e(t) is a positive value, which means that the actual moisture content is lower than the target moisture content. The controller will increase the output, thereby increasing the amount of water added to increase the actual moisture content;

[0062] If W actual >W target : At this time, e(t) is a negative value, which means that the actual moisture content is higher than the target moisture content. The controller will reduce the output, thereby reducing the amount of water added to reduce the actual moisture content.

[0063] In the rice noodle preparation process, setting the target moisture content for each key link and calculating the deviation of the actual moisture content has obvious advantages. First, this method provides a quantitative standard, making the moisture control in the production process more systematic and controllable. Compared with the empirical adjustment method commonly used in the prior art, this method can effectively reduce human errors and ensure that the moisture control in each link is more in line with the expected standards. Secondly, by calculating the deviation, the production team can promptly identify moisture control problems in each link and make adjustments quickly. This real-time feedback mechanism not only improves the response speed, but also helps to optimize process parameters and prevent product quality fluctuations caused by uneven moisture. This refined management method can effectively improve the taste and texture of rice noodles and improve product consistency.

[0064] In this patent solution, the use of this step can significantly promote the implementation effect of the overall solution. It provides a clear goal and adjustment basis for the subsequent PID control system, making the automatic adjustment more accurate. In addition, through continuous monitoring and optimization, while production efficiency is improved, raw material waste is also reduced, thereby further enhancing the market competitiveness and economic benefits of rice noodles. In short, this step is a key link in achieving high-quality rice noodle production, and lays a solid foundation for the standardization and automation of the entire production process.

[0065] Step 3: Based on the deviation between the target moisture content and the actual moisture content of the rice noodles, the PID control algorithm is applied to calculate the control output to obtain the adjustment amount of moisture;

[0066] In this embodiment, the deviation based on the target moisture content and the actual moisture content of the rice flour is adjusted using a PID control algorithm, and the formula used is:

[0067]

[0068] Among them, ut is the control output, which here refers to the moisture adjustment amount, that is, the control signal required according to the deviation value e(t), where e(t) is the deviation between the target moisture content and the actual moisture content, K p is the proportional coefficient, which is used to adjust the direct impact of the deviation on the control output, and 0.1 <K p <10, K i is the integral coefficient, which is used to eliminate steady-state errors. It adjusts the control output by integrating the historical values ​​of the deviation to increase the steady-state accuracy of the system. 0.01 <K i <1, K d is the differential coefficient, which is used to predict future deviations to improve the response speed of the system, and 0.01 <K d <1.

[0069] In the rice noodle preparation process, the PID control algorithm is used to calculate the control output based on the deviation between the target moisture content and the actual moisture content to obtain the moisture adjustment amount. This step has significant advantages. First, the PID control algorithm is a mature and widely used control strategy that can respond to system changes in real time to achieve precise moisture control. Compared with the existing technology that relies more on manual experience adjustment, PID control can automatically adjust production parameters, reduce human errors, and improve the accuracy and efficiency of control. Secondly, the use of the PID algorithm for moisture adjustment can maintain the stability of the system in a rapidly changing production environment. Through continuous monitoring and real-time adjustment, the system can respond quickly to deviations to ensure that the moisture content of the product is always kept within the target range. This efficient feedback mechanism not only improves product quality, but also reduces the defective rate caused by excessive or low moisture.

[0070] In this patent scheme, the use of this step can effectively promote the implementation effect of the overall scheme. The application of the PID control algorithm makes the entire rice noodle production process highly automated and intelligent, and improves production efficiency. At the same time, precise moisture control reduces resource waste and optimizes production costs. In addition, through this refined control, companies can better meet the market demand for high-quality rice noodles, enhance brand image and market share. In short, this step plays a key role in the entire scheme and is an important guarantee for achieving standardization and efficiency in rice noodle production.

[0071] Step 4: After production is completed, samples are taken regularly to test the moisture content and taste of rice noodles, compared with the set standards and provide improvement suggestions;

[0072] After the rice noodles are produced, regular sampling is performed to test the moisture content and taste of the rice noodles and compare them with the set standards. This step has important advantages. First, regular testing can ensure continuous monitoring of product quality, so that potential problems can be discovered in a timely manner. Compared with the existing technology that usually relies on batch testing, this regular testing method can identify product quality fluctuations earlier and take necessary adjustments to ensure that the moisture content and taste of the rice noodles always meet consumer expectations. Secondly, by comparing with the set standards and providing improvement suggestions, the production team can obtain specific, data-based feedback and continuously optimize the production process. This improvement strategy based on actual test results is superior to traditional empirical methods and makes the production process more scientific and systematic. Regular quality reviews not only improve the overall quality of the product, but also enhance consumer trust and satisfaction.

[0073] In this patent solution, this step can effectively promote the continuous improvement and perfection of the overall solution. Regular sampling and testing establish a feedback loop for the company, so that each link in the production process can be continuously optimized according to the actual situation. In addition, by summarizing the test data and taste evaluation, the company can make targeted improvements to the product and enhance the market competitiveness and brand image of the product.

[0074] See also Figure 2 The present invention also provides a device for preparing fresh wet rice noodles and regulating the moisture content of rice noodles, comprising:

[0075] A sample collection module is used to collect a certain mass of rice noodle samples in real time during the key process of preparing rice noodles, dry the rice noodle samples to a constant weight, and obtain the actual moisture content of the rice noodles by calculating the moisture content of the rice noodle samples. The key process includes rice slurry preparation, drying and finished product packaging;

[0076] A deviation calculation module is used to set a target moisture content for each key link in the rice noodle preparation process and calculate the deviation based on the actual moisture content of the rice noodles;

[0077] The moisture control module calculates the control output based on the deviation between the target moisture content and the actual moisture content of the rice noodles using the PID control algorithm to obtain the moisture adjustment amount;

[0078] The detection module is used to regularly take samples to test the moisture content and taste of rice noodles after production is completed, compare with the set standards and provide improvement suggestions.

[0079] The above formulas are all dimensionless and numerical calculations. The formula is a formula for the most recent real situation obtained by collecting a large amount of data and performing software simulation. The preset parameters in the formula are set by technicians in this field according to actual conditions.

[0080] The above embodiments may be implemented in whole or in part by software, hardware, firmware or any other combination thereof. When implemented by software, the above embodiments may be implemented in whole or in part in the form of a computer program product. Those skilled in the art may appreciate that the units and algorithm steps of each example described in conjunction with the embodiments disclosed herein may be implemented by electronic hardware, or a combination of computer software and electronic hardware. Whether these functions are performed by hardware or software methods depends on the specific application and design constraints of the technical solution.

[0081] The units described as separate components may or may not be physically separated, and the components shown as units may or may not be physical units, and may be located in one place or distributed on multiple network units. Some or all of the units may be selected according to actual needs to achieve the purpose of the solution of this embodiment.

[0082] The above description is only a specific implementation manner of the present application, but the protection scope of the present application is not limited thereto. Any technician familiar with the technical field can easily think of changes or substitutions within the technical scope disclosed in the present application, which should be included in the protection scope of the present application.

Claims

1. A method for preparing fresh wet rice noodles and regulating the moisture content of rice noodles, characterized in that: The specific steps include: Step 1: In the key link of preparing rice noodles, a certain mass of rice noodles samples are collected in real time, the rice noodles samples are dried to a constant weight, and the actual moisture content of the rice noodles is obtained by calculating the moisture content of the rice noodles samples, wherein the key link includes rice slurry preparation, drying and finished product packaging; Step 2: setting a target moisture content for each key step in the rice noodle preparation process, and calculating the deviation based on the actual moisture content of the rice noodles obtained; Step 3: Based on the deviation between the target moisture content and the actual moisture content of the rice noodles, the PID control algorithm is applied to calculate the control output to obtain the adjustment amount of moisture; Step 4: After production is completed, samples are taken regularly to test the moisture content and taste of rice noodles, compared with the set standards and provide improvement suggestions.

2. A method for preparing fresh wet rice noodles and regulating the moisture content of rice noodles according to claim 1, characterized in that: The process of calculating the moisture content of rice flour is specifically as follows: Real-time acquisition quality is M t The rice flour sample was dried to constant weight using the drying method, and the difference in mass before and after drying was recorded, which is the water mass in the rice flour sample, denoted as M w , the formula for calculating moisture content is as follows: Among them, W actual is the moisture content of the rice flour sample, that is, the actual moisture content of the rice flour, M w is the water mass in the rice flour sample, M t is the total mass of the rice flour sample; Set the sampling frequency to collect data every five minutes.

3. A method for preparing fresh wet rice noodles and regulating the moisture content of rice noodles according to claim 2, characterized in that: The process of setting the target moisture content for each key link in the rice noodle preparation process is specifically as follows: understanding consumers' expectations for the taste and water retention of rice noodles through market research; scoring the taste, toughness and freshness of rice noodles through small-scale trial production, which are recorded as M1, M2 and M3 respectively, and calculating the comprehensive score M to determine the rice noodles with the highest comprehensive score, based on the following formula: M=ln(M1+M2+M3)+C1 Among them, M is the comprehensive score of rice noodles, M1 is the taste score of rice noodles, M2 is the toughness score of rice noodles, M3 is the freshness score of rice noodles, and C1 is the constant correction index; Find the highest value of rice flour moisture content in each key step, and use this moisture content as the target moisture content of the key step, denoted as W target ; The actual moisture content of the rice flour obtained is used to calculate the deviation, and the formula based on it is as follows: e(t)=W target -W actual Where e(t) represents the deviation between the target moisture content and the actual moisture content, W target is the target moisture content of rice flour, W actual It is the actual moisture content of rice flour.

4. A method for preparing fresh wet rice noodles and regulating the moisture content of rice noodles according to claim 3, characterized in that: Analyze the obtained deviation value e(t): If W actual <W target : At this time, e(t) is a positive value, which means that the actual moisture content is lower than the target moisture content. The controller will increase the output, thereby increasing the amount of water added to increase the actual moisture content; If W actual >W target : At this time, e(t) is a negative value, which means that the actual moisture content is higher than the target moisture content. The controller will reduce the output, thereby reducing the amount of water added to reduce the actual moisture content.

5. A method for preparing fresh wet rice noodles and regulating the moisture content of rice noodles according to claim 1, characterized in that: The deviation between the target moisture content and the actual moisture content of the rice flour is adjusted by applying a PID control algorithm, and the formula based on it is: Among them, u t is the control output, which here refers to the moisture adjustment amount, that is, the control signal required according to the deviation value e(t), where e(t) is the deviation between the target moisture content and the actual moisture content, K p is the proportional coefficient, which is used to adjust the direct impact of the deviation on the control output, and 0.1 <K p <10, K i is the integral coefficient, which is used to eliminate steady-state errors. It adjusts the control output by integrating the historical values ​​of the deviation to increase the steady-state accuracy of the system. 0.01 <K i <1, K d is the differential coefficient, which is used to predict future deviations to improve the response speed of the system, and 0.01 <K d <1.

6. A device for preparing fresh wet rice noodles and regulating the moisture content of rice noodles, characterized in that: The device for preparing fresh wet rice noodles and regulating the moisture content of rice noodles is used to perform the method for preparing fresh wet rice noodles and regulating the moisture content of rice noodles according to any one of claims 1 to 5, comprising: A sample collection module is used to collect a certain mass of rice noodle samples in real time during the key process of preparing rice noodles, dry the rice noodle samples to a constant weight, and obtain the actual moisture content of the rice noodles by calculating the moisture content of the rice noodle samples. The key process includes rice slurry preparation, drying and finished product packaging; A deviation calculation module is used to set a target moisture content for each key link in the rice noodle preparation process and calculate the deviation based on the actual moisture content of the rice noodles; The moisture control module calculates the control output based on the deviation between the target moisture content and the actual moisture content of the rice noodles using the PID control algorithm to obtain the moisture adjustment amount; The detection module is used to regularly take samples to test the moisture content and taste of rice noodles after production is completed, compare with the set standards and provide improvement suggestions.

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