Liquid high-pressure carbon dioxide pastry cooling, sterilizing and recycling method based on AI

Abstract

The invention relates to the technical field of food, in particular to an AI-based liquid high-pressure carbon dioxide pastry cooling, sterilizing and recycling method. A fresh-keeping liquid formula is generated through big data screening and digital model optimization, and fresh-keeping liquid is prepared; spraying the baked pastries with fresh-keeping liquid and liquid high-pressure carbon dioxide, and then cooling the baked pastries; carbon dioxide is purified and recycled through the low-temperature plasma air purification device. According to the invention, natural self-made fresh-keeping liquid is mixed with liquid high-pressure carbon dioxide, and the mixture is uniformly sprayed onto baked pastry products by using an atomizing nozzle in a closed cooling tunnel, so that rapid cooling, corrosion prevention, fresh keeping, bacteriostasis and sterilization of the products are realized. And meanwhile, the low-temperature plasma air purification device is adopted for recycling and purifying used carbon dioxide, removing impurities, achieving cyclic utilization and achieving the purposes of environmental protection and energy conservation, and therefore the problem that a traditional cooling method is low in efficiency is solved.

Description

Technical Field

[0001] The present invention relates to the field of food technology, and in particular to a method for cooling, sterilizing and recycling liquid high-pressure carbon dioxide cakes based on AI. Background Art

[0002] After baking, pastry products usually have high temperature and humidity, which provides favorable conditions for the reproduction of microorganisms, resulting in a decline in product quality and a shortened shelf life. Traditional cooling methods mainly use natural cooling or forced air cooling. These methods have a slow cooling speed and cannot reduce the product temperature in time, thereby increasing the risk of microbial contamination. In order to extend the shelf life of pastries, synthetic preservatives such as sodium dehydroacetate, potassium sorbate, calcium propionate, etc. are often used in the industry. However, these synthetic preservatives may have adverse effects on human health, consumers' requirements for food safety are increasing, and the market prefers natural and safe preservatives. In the prior art, there are also some methods for food sterilization. For example: High-pressure carbon dioxide sterilization method: Patent document CN202410769832.3 discloses a fresh-keeping device with sterilization and delayed ripening of post-harvest fruits. The invention relates to the field of fruit preservation technology, and discloses a fresh-keeping device with sterilization and delayed ripening of post-harvest fruits. The main principle is to replace the gas conditioning by carbon dioxide to preserve the product. Patent document number: CN111588868A discloses a carbon dioxide high pressure sterilization method, which mainly passes the sterilized carbon dioxide into a closed sterilization pot as a gas sterilization, replacing the original air sterilization. Plasma air purification technology: Patent document CN118602516A introduces an indoor plasma air purification and disinfection device. This technology has a certain effect in sterilization, but it is difficult to apply it in the continuous production line of the food industry, and the recovery and reuse of the gas are not considered. Application of natural preservatives: Some studies have tried to use natural biological preservatives as food preservatives, such as nisin, ε-polylysine, lysozyme, etc. However, these natural biological preservatives are generally added in the dough mixing stage. After high temperature baking, the main active ingredients are easily destroyed. Most of the microbial contamination and spoilage of baked products occur in the baked products. In addition, natural preservatives have problems such as limited use and variety of regulations, poor stability, high cost, unstable effect, etc. in actual application, and lack effective combination with production technology.

[0003] Problems and shortcomings of existing technologies: Low cooling efficiency: Traditional cooling methods cannot quickly reduce the temperature of pastries, increasing the risk of microbial growth and affecting product quality and safety. Summary of the invention

[0004] The purpose of the present invention is to provide a method for cooling, sterilizing and recycling pastries with liquid high-pressure carbon dioxide based on AI, aiming to solve the problem of low efficiency of traditional cooling methods.

[0005] To achieve the above object, the present invention provides a method for cooling, sterilizing and recycling liquid high-pressure carbon dioxide cakes based on AI, comprising the following steps:

[0006] Building digital models;

[0007] Big data screening of formula components;

[0008] The digital model is used to optimize the big data to screen the formula components, generate the optimal fresh-keeping liquid formula, and prepare the fresh-keeping liquid;

[0009] Spraying the baked cakes with the fresh-keeping liquid and liquid high-pressure carbon dioxide and then cooling them;

[0010] Carbon dioxide is purified and recovered through a low-temperature plasma air purification device.

[0011] Among them, in "establishing a digital model", the following steps are included:

[0012] Collect physical and chemical indicators and microbiological test data of existing pastry products;

[0013] Based on big data analysis technology, a digital model is established for the physical and chemical indicators and microbiological inspection data of existing pastry products.

[0014] Among them, in “optimizing big data through the digital model to screen the formula components, generating the optimal fresh-keeping liquid formula, and preparing the fresh-keeping liquid”, the following steps are included:

[0015] The digital model makes a homemade fresh-keeping liquid formula with the proportion of ingredients and usage according to product characteristics;

[0016] The fresh-keeping liquid is prepared based on the fresh-keeping liquid formula.

[0017] Among them, in “combining the fresh-keeping liquid and liquid high-pressure carbon dioxide to spray the baked cakes and then cool them down”, the following steps are included:

[0018] Mixing the fresh-keeping liquid and the liquid high-pressure carbon dioxide in proportion to obtain a mixed liquid;

[0019] The mixed liquid is evenly sprayed on the baked cakes in the cooling channel to cool the baked cakes.

[0020] Among them, in “purifying and recovering carbon dioxide through a low-temperature plasma air purification device”, the following steps are included:

[0021] A low-temperature plasma air purification device is installed at the end of the cooling channel;

[0022] The used carbon dioxide is purified and recovered through a low-temperature plasma air purification device.

[0023] The AI-based liquid high-pressure carbon dioxide pastry cooling, sterilization and recycling method of the present invention comprises the following steps: establishing a digital model; optimizing big data to screen formula components through the digital model, generating an optimal fresh-keeping liquid formula, and preparing a fresh-keeping liquid; spraying the baked pastry with the fresh-keeping liquid and liquid high-pressure carbon dioxide and then cooling it; purifying and recycling the carbon dioxide through a low-temperature plasma air purification device. The present invention achieves rapid cooling, preservation, fresh-keeping and antibacterial sterilization of the product by mixing a natural homemade fresh-keeping liquid formula with liquid high-pressure carbon dioxide, and using an atomizing nozzle in a closed cooling tunnel to evenly spray it onto the baked pastry product. At the same time, a low-temperature plasma air purification device is used to recycle and purify the used carbon dioxide, remove impurities, and achieve recycling, thereby achieving the purpose of environmental protection and energy saving, thereby solving the problem of low efficiency of traditional cooling methods. BRIEF DESCRIPTION OF THE DRAWINGS

[0024] In order to more clearly illustrate the embodiments of the present invention or the technical solutions in the prior art, the drawings required for use in the embodiments or the description of the prior art will be briefly introduced below. Obviously, the drawings described below are only some embodiments of the present invention. For ordinary technicians in this field, other drawings can be obtained based on these drawings without paying creative work.

[0025] Figure 1 The present invention is a flow chart of the method for cooling, sterilizing and recycling liquid high-pressure carbon dioxide cakes based on AI.

[0026] Figure 2 It is a flowchart for building a digital model.

[0027] Figure 3 It is a flow chart for optimizing big data to screen formula components through the digital model, generating the optimal preservative liquid formula, and preparing the preservative liquid.

[0028] Figure 4 The invention is a flow chart of cooling baked cakes after spraying the fresh-keeping liquid and liquid high-pressure carbon dioxide.

[0029] Figure 5 This is a flow chart of purifying and recovering carbon dioxide through a low-temperature plasma air purification device.

[0030] Figure 6 It is a schematic diagram of the process flow of liquid high-pressure carbon dioxide pastry sterilization and recovery.

[0031] Figure 7 This is a bar chart showing the effects of different storage times and cooling processes on the peroxide value of peach cakes.

[0032] Figure 8 This is a bar chart showing the microbial changes in peach crisp products with different storage times and different processing techniques.

[0033] Fig. 9 It is a bar chart showing the microbial changes in mooncake products with different storage times and different processing techniques.

[0034] Fig.10 It is a bar chart showing the microbial changes in durian cake products with different storage times and different processing techniques.

[0035] Fig.11 It is a bar chart showing the microbial changes in Song Song egg roll products with different storage times and different processing methods. DETAILED DESCRIPTION

[0036] Embodiments of the present invention are described in detail below, examples of which are shown in the accompanying drawings, wherein the same or similar reference numerals throughout represent the same or similar elements or elements having the same or similar functions. The embodiments described below with reference to the accompanying drawings are exemplary and are intended to be used to explain the present invention, and should not be construed as limiting the present invention.

[0037] See also Figures 1 to 11 The present invention provides a method for cooling, sterilizing and recycling pastries with liquid high-pressure carbon dioxide based on AI, comprising the following steps:

[0038] S0 builds a digital model;

[0039] S01 Collect the physical and chemical indexes and microbiological test data of existing pastry products;

[0040] Specifically, the physical and chemical parameters (such as moisture, acidity, and sugar content) and microbiological indicators of different types of pastry products were collected.

[0041] S02 establishes a digital model based on the physical and chemical indicators and microbiological inspection data of existing pastry products based on big data analysis technology.

[0042] Specifically, big data analysis technology is used to establish a functional relationship model between physical and chemical indicators and product shelf life and microbial growth.

[0043] S1 big data screening of formula components;

[0044] 2. Specifically, the Pycharm editor is used for code programming to crawl domestic and foreign academic Web sites, and the WEB automation tool "selenium" automatic module is used to search for keywords related to baking preservation and freshness preservation, and the target URL is crawled. Finally, the data is cleaned and sorted, synthetic chemical preservatives are removed, and high-frequency words are generated with the help of visualization tools for further big data mining, screening and mining.

[0045] Before data cleaning and optimization.

[0046] S2 optimizes the big data through the digital model to screen the formula components, generates the optimal fresh-keeping liquid formula, and prepares the fresh-keeping liquid;

[0047] S21 The digital model makes a homemade fresh-keeping liquid formula with the proportion of ingredients and usage according to product characteristics;

[0048] Specifically, artificial intelligence algorithms are used to optimize the ingredient ratios and usage amounts of homemade preservative liquid recipes based on the characteristics of different products.

[0049] S22 prepares the fresh-keeping liquid based on the fresh-keeping liquid formula.

[0050] Specifically, the homemade fresh-keeping liquid formula is prepared as follows: Ingredients: pomegranate peel extract, cinnamon extract, glucose fermentation, whey fermentation. Features: The formula is made of natural ingredients, does not contain synthetic chemical preservatives and biological preservatives, is green and safe, and has no safety limit requirements.

[0051] S3 sprays the baked cakes with the fresh-keeping liquid and liquid high-pressure carbon dioxide and then cools them;

[0052] S31: mixing the fresh-keeping liquid and the liquid high-pressure carbon dioxide in proportion to obtain a mixed liquid;

[0053] Specifically, the homemade fresh-keeping liquid formula is mixed with liquid high-pressure carbon dioxide in an optimized ratio. Liquid high-pressure carbon dioxide cooling: The heat absorption characteristics of liquid carbon dioxide during the decompression vaporization process are used to quickly reduce the temperature of the pastry.

[0054] S32: spraying the mixed liquid evenly on the baked cakes in the cooling channel to cool the baked cakes.

[0055] Specifically, the mixed liquid is transported to a closed cooling tunnel through a pipeline, and an atomizing nozzle is installed on the top of the cooling tunnel. The mixed liquid is evenly sprayed onto the baked pastry products using the characteristics of liquid high-pressure carbon dioxide to quickly cool and preserve the products. Liquid high-pressure carbon dioxide has excellent cooling performance and can quickly reduce the product temperature to prevent the growth of microorganisms. Carbon dioxide has an inhibitory effect on aerobic microorganisms in a high concentration environment. The homemade fresh-keeping liquid formula contains natural antibacterial ingredients to further enhance the preservation effect.

[0056] S4 purifies and recycles carbon dioxide through a low-temperature plasma air purification device.

[0057] S41 installs a low-temperature plasma air purification device at the end of the cooling channel;

[0058] Specifically, a low-temperature plasma air purification device is installed at the end of the closed cooling tunnel. The high-energy electrons and active particles generated by the low-temperature plasma react with the impurities and microorganisms in the exhaust gas to decompose or inactivate them, thereby achieving the purpose of purification.

[0059] S42 uses a low-temperature plasma air purification device to purify and recycle used carbon dioxide.

[0060] Specifically, the used carbon dioxide is recycled and impurities and microorganisms are removed using plasma technology. The purified carbon dioxide is then transported back to the mixing system for recycling and reducing resource waste.

[0061] Embodiment 1:

[0062] 1. Data collection and model establishment: Data collection unit: collect physical and chemical indicators and microbiological detection data of different types of pastry products, including moisture content, water activity, pH value, sugar content, total colony count, etc.

[0063] Model building unit: Using big data analysis technology and fully connected neural network (FCN) deep learning technology, a big data relationship model for shelf life prediction between the physical and chemical indicators of different categories of products and the shelf life and microbial growth of the products is established.

[0064] 3. Big data screening of recipe components: Use Pycharm editor to program code to crawl domestic and foreign academic Web sites, and use the WEB automation tool "selenium" automatic module to search for keywords related to baking preservation and freshness preservation, crawl the target URL, and finally clean and organize the data, remove synthetic chemical preservatives, and use visualization tools to generate high-frequency words for further big data mining, screening and mining. Before data cleaning and optimization.

[0065] 3. Optimizing the big data through the digital model to screen the formula components, generate the optimal fresh-keeping liquid formula, and prepare the fresh-keeping liquid;

[0066] AI optimizes homemade fresh-keeping liquid formula:

[0067] Artificial intelligence optimization unit: select the above data cleaning and optimization to mine the results, use the basic formula + single factor, with the help of S0 to build a large model for product shelf life prediction, select natural preservatives, and raw and auxiliary materials with the longest shelf life and less odor. Use AI algorithm to optimize the proportion and usage of the ingredients of the homemade fresh-keeping liquid formula. Formula ingredients: Pomegranate peel extract: rich in polyphenols, with antioxidant and antibacterial effects. Cinnamon extract: rich in cinnamic acid, phenols, and flavonoids, with antibacterial, antioxidant, fragrance-enhancing and odor-masking effects. Glucose fermentation: The main components are polyols, organic acids, yeast fermentation, and lactic acid bacteria fermentation. It has the effect of lowering the pH of the product, preserving and inhibiting bacteria, and improving the flavor of the product. Whey fermentation: The main components include lactose, protein, organic acid, amino acids and microbial communities. It has the effect of increasing the probiotics in the product, inhibiting the corrupt microorganisms in the product system, and enhancing the preservative effect. The above ingredients are mixed evenly with 75% alcohol as a carrier to prepare a fresh-keeping liquid.

[0068] 4. Liquid high pressure carbon dioxide is mixed with preservative liquid:

[0069] High-pressure mixing tank (equipment 1): Liquid high-pressure carbon dioxide and the optimized homemade preservation liquid formula are injected into the high-pressure mixing tank in proportion (for example, carbon dioxide: preservation liquid = 95:5). Stirring system (equipment 2): Start the stirring system to fully mix the two to form a uniform mixed liquid.

[0070] 5. Transportation and spraying:

[0071] High-pressure delivery pipeline (equipment 3): The mixed liquid is transported to the top of the closed cooling tunnel through a high-pressure resistant stainless steel pipeline. Closed cooling tunnel (equipment 4): Made of stainless steel, the interior is kept closed, with a length of 20 meters, a height of 2 meters, and a width of 1.5 meters. Atomizing nozzle (equipment 5): Installed at the top of the cooling tunnel, one is installed every 1 meter, with a total of 20 nozzles, the model is an ultrasonic atomizing nozzle, which can atomize the mixed liquid into tiny particles below 10 microns.

[0072] 6. Product cooling and anti-corrosion treatment:

[0073] Conveyor belt (equipment 6): The pastry products move forward at a speed of 1 meter per minute through the food-grade conveyor belt in the tunnel. Cooling process: The atomized mixed liquid is evenly sprayed on the surface of the high-temperature pastry, and the liquid high-pressure carbon dioxide vaporizes quickly, absorbing a large amount of heat, and the core temperature of the product drops from 91°C to 25°C. The cooling time is about 10 minutes. Preservation and freshness preservation: The antibacterial effect of the carbon dioxide environment and the natural preservative effect of the fresh-keeping liquid formula work together to inhibit the growth of microorganisms.

[0074] 7. Carbon dioxide recovery and purification:

[0075] Low-temperature plasma air purification device (equipment 7): installed at the end of the cooling tunnel to treat the gas exhausted from the tunnel. Purification process: using the high-energy electrons and active particles generated by the plasma to react with impurities and microorganisms in the exhaust gas to decompose or inactivate them. Carbon dioxide recovery tank (equipment 8): the purified carbon dioxide is collected in the recovery tank. Compression and liquefaction equipment (equipment 9): the recovered carbon dioxide gas is compressed and liquefied for the next cycle.

[0076] 8. Product testing and packaging:

[0077] Quality inspection unit: The processed pastry products are tested for physical and chemical indicators and microbiological indicators to ensure compliance with national food safety standards. Packaging equipment (equipment 10): Qualified products enter the packaging stage and are sealed and packaged using food-grade packaging materials.

[0078] Key technical parameters: Liquid high-pressure carbon dioxide pressure: 5-7MPa. Mixed liquid temperature: 0-5℃. Atomized particle diameter: ≤10 microns. Cooling tunnel internal environment: temperature 20-25℃, relative humidity 50-60%. Low-temperature plasma working parameters: voltage 10-15kV, frequency 20-30kHz.

[0079] Equipment Description:

[0080] 1. High-pressure mixing tank (equipment 1): Made of high-pressure stainless steel, with a design pressure of 10MPa and a volume of 500 liters, it is equipped with pressure and temperature sensors to ensure the safety and stability of the mixing process. 2. Stirring system (equipment 2): A magnetic stirrer is used with an adjustable speed range of 0-1000rpm to ensure uniform mixing. 3. High-pressure conveying pipeline (equipment 3): 316L stainless steel is selected, with a pressure resistance of 10MPa, and the inner wall is polished to meet food-grade hygiene requirements. 4. Closed cooling tunnel (equipment 4): The inner wall is coated with an antibacterial coating to prevent secondary contamination. It is equipped with a visual window and maintenance entrance for easy monitoring and maintenance. 5. Atomizing nozzle (equipment 5): Ultrasonic atomization technology, high atomization efficiency, adjustable spray angle, made of titanium alloy, and strong corrosion resistance. 6. Conveyor belt (equipment 6): Food-grade PVC material, high temperature resistance, anti-adhesion, and adjustable speed. 7. Low-temperature plasma air purification device (equipment 7): It consists of a plasma generator, a high-voltage power supply, and a processing chamber, with built-in safety protection measures. 8. Carbon dioxide recovery tank (equipment 8): pressure-resistant design, equipped with a gas analyzer to monitor the purity of carbon dioxide in real time. 9. Compression liquefaction equipment (equipment 9): including compressor and condenser, high efficiency and low energy consumption. 10. Packaging equipment (equipment 10): automated packaging line, integrating weighing, sealing, labeling and other functions.

[0081] Implementation effect:

[0082] 1. Cooling efficiency: It takes 10 minutes to cool the center of the pastry product from 91°C to 25°C, which increases the cooling speed compared to traditional cooling methods.

[0083] 2. Antiseptic and fresh-keeping effect: When the product is stored at 25°C for 15 days, the total colony count does not exceed 1.0×103CFU / g, and the shelf life is more than doubled.

[0084] 3. Carbon dioxide recovery rate: up to 90%, saving 90kg of carbon dioxide per hour and reducing production costs.

[0085] 4. Product quality: higher moisture content, softer texture, improved flavor score, meeting consumer needs.

[0086] Example 2: Adaptive preservation of different product types:

[0087] Product Type:

[0088] 1. Cake products: high moisture, high sugar, easy to breed microorganisms. 2. Pastry products: medium moisture, need to maintain a soft texture. 3. Biscuit and peach products: low moisture, mainly to prevent oxidation and mildew.

[0089] AI Optimized Recipe:

[0090] Cakes: Pomegranate peel extract: 2%, Cinnamon extract: 1%, Glucose fermentation: 1.5%

[0091] Whey ferment: 1.5%.

[0092] Pastry:

[0093] Pomegranate peel extract: 1%, cinnamon extract: 1.5%, glucose ferment: 1%, whey ferment: 1%.

[0094] Peach cakes:

[0095] Pomegranate peel extract: 0.5%, cinnamon extract: 0.5%, glucose fermentation: 0.5%, whey fermentation: 0.5%.

[0096] Implementation steps

[0097] 1. Data input: Input the physical and chemical indicators of different products into the AI ​​model, including moisture, acidity, sugar content, etc.

[0098] 2. Recipe output: The AI ​​model outputs the optimal recipe ratio of the fresh-keeping liquid based on the input data.

[0099] 3. Mixing and spraying: According to the method of Example 1, the optimized formula is mixed with liquid high-pressure carbon dioxide and sprayed.

[0100] 4. Effect verification: Conduct microbial index testing and shelf life testing on different products.

[0101] Implementation effect:

[0102] For peach cake products, salty peach cake was selected as the test object, for pastry products, moon cake and durian cake were selected as the test object, and for cake products, loose roll cake was selected as the test object. The above products adopt the unified standard: transparent self-sealing bags are used for packaging, and no external controlled deoxidizer is added.

[0103]

[0104]

[0105] After verification, the finished products produced by the method of the present invention are qualified in sensory, physical, chemical and microbiological tests. Different cooling processes are used to treat cakes, pastries and peach biscuits, and the effects of different storage times on product microorganisms are tested.

[0106] 1 day 10 days 20 days 30 days 40 days 50 days 60 days 70 days Traditional air cooling 10 100 100 500 2800 13000 Too many to count Too many to count Air conditioning cooling 10 100 100 100 2200 10500 Too many to count Too many to count Method of the present invention 10 10 20 100 100 1300 5000 12000

[0107]

[0108]

[0109] Cake products: The shelf life is extended from the original 3 days to 6 days, the total colony count is controlled below 10,000 CFU / g, and the product's sensory flavor and texture are normal.

[0110] Pastry products: The shelf life of durian cake products was extended from 60 days to 90 days, the taste remained soft, the flavor was improved, and the total number of colonies was controlled below 10,000 CFU / g. The control group showed signs of spoilage on the 70th day. The shelf life of mooncake products was extended from 45 days to 60 days, and the total number of colonies was controlled below 10,000 CFU / g. The sensory flavor of the product was normal.

[0111] Peach pastry products: The moisture and water activity of the product itself are relatively low, and the three cooling processes did not show excessive microorganisms in the product during the storage period. Because peach pastry products have a particularly high fat content, they are very prone to fat rancidity. Therefore, the peroxide value of the product was tested separately, and the national standard for peroxide value requires ≤0.25g / 100g. Experiments show that peach pastry products made with traditional cooling technology will have excessive peroxide values ​​after more than 30 days, and products cooled by air conditioning will also have excessive peroxide values ​​after more than 35 days. After the product was treated with the patented method of the present invention, the peroxide value exceeded the standard on the 50th day. Compared with products cooled by traditional processes, the shelf life is extended by 20 days, and the product sensory indicators are qualified.

[0112] Precautions

[0113] Safety protection: When operating liquid high-pressure carbon dioxide, you must wear protective equipment to prevent frostbite and high-pressure injuries.

[0114] Equipment maintenance: Regularly check the tightness of high-pressure equipment and pipelines to prevent leakage.

[0115] Hygiene requirements: All equipment and pipelines that come into contact with food must comply with food-grade hygiene standards and be cleaned and disinfected regularly.

[0116] Parameter adjustment: According to different products and environmental conditions, the process parameters such as spraying amount, conveying speed, temperature, etc. can be appropriately adjusted to achieve the best effect.

[0117] Through the above embodiments, the present invention provides an efficient, environmentally friendly, natural and safe method for cooling and preserving pastry products. By utilizing the characteristics of liquid high-pressure carbon dioxide and combining it with a homemade natural preservative liquid formula, rapid cooling and antiseptic and antibacterial properties are achieved. Low-temperature plasma air purification technology is used to recycle and purify carbon dioxide, which improves resource utilization and meets the requirements of sustainable development. The process flow of the present invention is simple, the equipment is highly integrated, and it is easy to promote and apply on existing production lines.

[0118] Beneficial effects:

[0119] 1. Greatly improved cooling efficiency: The present invention utilizes the rapid vaporization and heat absorption characteristics of liquid high-pressure carbon dioxide to quickly cool baked pastry products. Liquid carbon dioxide will quickly vaporize when decompressed, absorbing a large amount of heat. Its latent heat of vaporization is as high as 571kJ / kg, which is much higher than the commonly used cooling medium. This characteristic enables it to reduce the product temperature in a short time and reduce the chance of microbial reproduction.

[0120]

[0121] Experimental data:

[0122] Experimental conditions: Cooling experiments were carried out on the same batch of pastry products under the same ambient temperature (25°C) and humidity (60%) conditions.

[0123] Effect description: The results show that the method of the present invention shortens the cooling time to 1 / 6 of traditional air cooling, and has significant advantages over air conditioning cooling. This effectively improves production efficiency and reduces energy consumption.

[0124] 2. Natural and safe preservation and freshness preservation: The homemade freshness preservation liquid formula is composed of pomegranate peel extract, cinnamon extract, glucose fermentation and whey fermentation. These natural ingredients are rich in polyphenols, flavonoids and organic acids, and have good antibacterial and preservative effects. Among them, pomegranate peel extract and cinnamon extract have inhibitory effects on a variety of bacteria and molds. Chiffon cake products with high moisture content and easy to spoil were used as experimental objects. Products without added preservatives and with added synthetic preservatives potassium sorbate, as well as products treated by the method of the present invention, were tested to detect the total number of microbial colonies and mold conditions of the products. The national standard for mold requires that it be controlled at ≤150CFU / g

[0125] Experimental data:

[0126]

[0127] Experimental conditions: The processed pastry products were stored in an environment of 25°C and 60% humidity, and the total number of colonies was tested every 7 days.

[0128] Effect description: The product does not spoil during the 15-day shelf life of the method of the present invention, and the total number of colonies and molds meet the national standard requirements. The total number of colonies in the control group without adding preservatives exceeded the standard on the 3rd day, and the total number of colonies in the control group with added synthetic preservatives also exceeded the standard on the 9th day. Compared with the control group, the method of the present invention can significantly extend the shelf life of the product without using any synthetic preservatives, ensuring the safety and naturalness of the food.

[0129] 3. Environmental protection and energy saving, efficient recovery of carbon dioxide: By installing a low-temperature plasma air purification device at the end of the closed cooling tunnel, the used carbon dioxide is recovered and purified, impurities are removed, and the recycling of carbon dioxide is realized. This not only reduces greenhouse gas emissions, but also reduces production costs.

[0130] Experimental data:

[0131]

[0132] Experimental conditions: Under the condition of continuous production for 8 hours, the consumption and recovery of carbon dioxide were measured.

[0133] Effect description: The recovery rate of carbon dioxide reaches 90%, saving 90kg of carbon dioxide per hour, significantly reducing production costs and meeting environmental protection requirements.

[0134] 4. Precise preservation and freshness-keeping to improve product quality: Using big data analysis and artificial intelligence models, we optimize the proportion and amount of fresh-keeping liquid formulas for different types of pastry products, achieving precise preservation and freshness-keeping of products. This method can customize the optimal preservation solution based on the physical and chemical properties of the product and the microbial growth model.

[0135] Experimental data:

[0136]

[0137] Experimental conditions: Under the same storage conditions (25°C, humidity 60%), the shelf life of different products was tested.

[0138] Effect description: The method of the present invention extends the shelf life of cakes by 400%, that of pastries by 33%-50%, and that of peach biscuits by 100%, thus significantly improving the market competitiveness of the products.

[0139] 5. Improve product quality and meet consumer needs: The combination of rapid cooling and natural preservation not only inhibits the growth of microorganisms, but also maintains the taste, flavor and nutritional content of the product. It avoids the water loss and texture changes that may be caused by traditional cooling methods.

[0140] Experimental data:

[0141] index Traditional methods Method of the present invention Moisture content (%) 25 28 Organizational Structure Loose Soft and delicate Flavor Rating 7.5 9.0

[0142] Experimental conditions: The moisture content of the cooled cakes was measured and sensory evaluation was performed. The sensory evaluation team was composed of personnel who had received professional sensory training from the company, aged 20-45 years old, with a male-female ratio of 1:1. A sensory scoring standard was established, with a full score of 100 points, and the items were divided into appearance accounting for 20%, internal structure accounting for 40%, and flavor accounting for 40%. The sensory personnel evaluated and scored individually in the sensory tasting room, and the results were averaged.

[0143]

[0144]

[0145] Comparison of appearance and color difference of products with different cooling processes

[0146]

[0147]

[0148] The LAB color system is used for color difference analysis, where the L* value represents lightness, ranging from 0 (black) to 100 (white); the a* value represents the position of the color on the red-green axis, with positive values ​​indicating red components and negative values ​​indicating green components; and the b* value reflects the position of the color on the yellow-blue axis, with positive values ​​indicating yellow components and negative values ​​indicating blue components. Taking moon cakes as an example, the colorimeter was used for testing, which was consistent with the sensory picture solution.

[0149]

[0150] Effect description: The method of the present invention makes the product have higher moisture content, better organizational structure, and improved flavor, meeting consumers' demand for high-quality food. The color difference and sensory analysis results show that the product L using the method of the present invention * The brightness is greater than that of traditional air cooling and air conditioning cooling. * The product of the method of the present invention should be white in color, and the red and yellow colors should be lighter.

[0151] 6. High process integration and strong applicability: The present invention organically combines rapid cooling, antiseptic preservation and environmentally friendly recycling to form a complete process flow. The equipment is reasonably designed and easy to integrate with existing production lines.

[0152] Effect description: After verification by actual production application, the method of the present invention does not require large-scale transformation of the existing production line, the equipment investment cost is moderate, the operation is simple, and it has good applicability and promotion value.

[0153] In summary, the present invention overcomes the problems of low cooling efficiency, poor safety of synthetic preservatives, and insufficient environmental protection in the prior art through innovative technical means, and achieves rapid and efficient cooling, natural and safe preservation, environmental protection, energy-saving recycling and product quality improvement, which has significant beneficial effects and broad application prospects.

[0154] What is disclosed above is only one or more preferred embodiments of the present application, and cannot be used to limit the scope of rights of the present application. Ordinary technicians in this field can understand that all or part of the processes of implementing the above embodiments and equivalent changes made according to the claims of the present application are still within the scope covered by the present application.

Claims

1. A method for cooling, sterilizing and recycling cakes with liquid high-pressure carbon dioxide based on AI, characterized in that: The following steps are involved: Building digital models; Big data screening of formula components; The digital model is used to optimize the big data to screen the formula components, generate the optimal fresh-keeping liquid formula, and prepare the fresh-keeping liquid; Spraying the baked cakes with the fresh-keeping liquid and liquid high-pressure carbon dioxide and then cooling them; Carbon dioxide is purified and recovered through a low-temperature plasma air purification device.

2. The method for cooling, sterilizing and recycling cakes with liquid high-pressure carbon dioxide based on AI as claimed in claim 1, characterized in that: In "Building a Digital Model", the following steps are included: Collect physical and chemical indicators and microbiological test data of existing pastry products; Based on big data analysis technology, a digital model is established for the physical and chemical indicators and microbiological inspection data of existing pastry products.

3. The method for cooling, sterilizing and recycling cakes with liquid high-pressure carbon dioxide based on AI as claimed in claim 1, characterized in that: In "optimizing big data through the digital model to screen the formula components, generating the optimal fresh-keeping liquid formula, and preparing the fresh-keeping liquid", the following steps are included: The digital model makes a homemade fresh-keeping liquid formula with the proportion of ingredients and usage according to product characteristics; The fresh-keeping liquid is prepared based on the fresh-keeping liquid formula.

4. The method for cooling, sterilizing and recycling cakes with liquid high-pressure carbon dioxide based on AI as claimed in claim 3, characterized in that: In "combining the fresh-keeping liquid and liquid high-pressure carbon dioxide to spray the baked cakes and then cooling them", the following steps are included: Mixing the fresh-keeping liquid and the liquid high-pressure carbon dioxide in proportion to obtain a mixed liquid; The mixed liquid is evenly sprayed on the baked cakes in the cooling channel to cool the baked cakes.

5. The method for cooling, sterilizing and recycling cakes with liquid high-pressure carbon dioxide based on AI as claimed in claim 4, characterized in that: In "purifying and recovering carbon dioxide by a low temperature plasma air purification device", the following steps are included: A low-temperature plasma air purification device is installed at the end of the cooling channel; The used carbon dioxide is purified and recovered through a low-temperature plasma air purification device.

Images