Method and system for optimizing manufacturing process of malus micromalus makino composite enzyme yoghurt beverage

Abstract

The invention relates to the technical field of food processing, in particular to a method and a system for optimizing a manufacturing process of a malus micromalus composite enzyme yoghurt drink, and the method comprises the following steps: utilizing a malus micromalus product liquid, an optimal sugar degree and an optimal yeast density to obtain an adjusting fermentation liquid, and executing the following operations on each primary fermentation liquid in m primary fermentation liquids: starting a primary fermentation tank; performing fermentation operation on the primary fermentation liquid by utilizing the started primary fermentation tank to obtain a primary sugar degree and a primary pH value, calculating a fermentation evaluation value by utilizing the fermentation time, the primary sugar degree and the primary pH value, comparing the fermentation evaluation value with a preset stage evaluation threshold value, and when the fermentation evaluation value is greater than or equal to the stage evaluation threshold value, stopping fermentation; and taking the preliminary fermentation liquor in the preliminary fermentation tank as qualified fermentation liquor, gathering the final fermentation liquor to obtain successful fermentation liquor, and obtaining the composite enzyme yoghourt beverage by utilizing the successful fermentation liquor and the pre-constructed yoghourt. The stability of the fermentation process can be improved, and the quality of the compound enzyme yoghurt beverage is improved.

Description

Technical Field

[0001] The present invention relates to the technical field of food processing, and in particular to a method, system, electronic equipment and computer-readable storage medium for optimizing the manufacturing process of a sea buckthorn compound enzyme yogurt drink. Background Art

[0002] Yogurt drinks are a type of fermented food rich in lactic acid bacteria and probiotics. They are popular among consumers for their good taste and health benefits. In recent years, compound enzyme yogurt drinks combined with fruit fermentation products have gradually become a new favorite in the market. As a nutritious fruit, sea buckthorn is rich in multiple vitamins and antioxidants and has potential health value.

[0003] At present, the existing sea buckthorn fermentation process usually utilizes a fermentation tank with an automated temperature control system to continuously ferment the sea buckthorn, and after a series of processing and sterilization, an edible compound enzyme beverage is obtained.

[0004] Although the existing sea buckthorn fermentation process can realize the production of compound enzyme yogurt drinks, the judgment of the fermentation process relies on manual judgment, and the fermentation conditions of the sea buckthorn are not adaptively adjusted, resulting in difficulty in stabilizing the flavor and quality of the fermentation product when fermenting sea buckthorn in different environments and different batches, thereby affecting the quality of the sea buckthorn compound enzyme yogurt drink. Therefore, how to regulate the fermentation conditions and fermentation process of sea buckthorn and improve the quality of the fermentation product has become a problem that needs to be solved urgently. Summary of the invention

[0005] The present invention provides a method for optimizing the manufacturing process of a sea buckthorn compound enzyme yogurt drink and a computer-readable storage medium, the main purpose of which is to improve the stability of the fermentation process and enhance the quality of the compound enzyme yogurt drink.

[0006] To achieve the above object, the present invention provides a method for optimizing the manufacturing process of a sea buckthorn composite enzyme yogurt beverage, comprising:

[0007] A sample set of sea buckthorn fruit is obtained, sea buckthorn fruit slurry is obtained by using the sample set of sea buckthorn fruit, and fermentation conditions of the sea buckthorn fruit slurry are tested to obtain an optimal sugar content, an optimal temperature, and an optimal yeast density;

[0008] Obtain a collection of sea buckthorn products, obtain sea buckthorn product liquid based on the sea buckthorn product collection, and obtain an adjusted fermentation liquid using the sea buckthorn product liquid, optimal sugar content, and optimal yeast density;

[0009] Using the preset fermentation volume and the adjusted fermentation liquid to obtain m portions of preliminary fermentation liquid, wherein the volume of the preliminary fermentation liquid is the fermentation volume, the following operations are performed on each of the m portions of preliminary fermentation liquid:

[0010] placing the preliminary fermentation liquid into a pre-constructed constant temperature fermentation tank to obtain a waiting fermentation tank, setting the temperature of the waiting fermentation tank to an optimal temperature to obtain a preliminary fermentation tank;

[0011] Starting the preliminary fermentation tank, taking the time of starting the preliminary fermentation tank as the starting point and recording the time in real time to obtain the fermentation time;

[0012] Performing fermentation operation on the preliminary fermentation liquid by using the started preliminary fermentation tank, extracting preliminary samples from the fermenting preliminary fermentation liquid by using the preset fermentation monitoring frequency, obtaining preliminary sugar content and preliminary pH value by using the preliminary samples, calculating fermentation evaluation value by using fermentation time, preliminary sugar content and preliminary pH value, comparing the fermentation evaluation value with the preset stage evaluation threshold, and when the fermentation evaluation value is greater than or equal to the stage evaluation threshold, taking the preliminary fermentation liquid in the preliminary fermentation tank as qualified fermentation liquid;

[0013] Calculate the optimal lactic acid bacteria density based on the optimal yeast density and the preliminary pH value, and obtain the final fermentation liquid using the qualified fermentation liquid and the optimal lactic acid bacteria density;

[0014] The final fermentation liquid is collected to obtain a successful fermentation liquid, and a composite enzyme yogurt drink is obtained by using the successful fermentation liquid and pre-constructed yogurt.

[0015] Optionally, the method of obtaining the sea buckthorn fruit slurry by using the sea buckthorn fruit sample set comprises:

[0016] Acquire sea buckthorn puree using the sea buckthorn sample set, extract a puree sample from the sea buckthorn puree, measure the volume of the puree sample to obtain the puree volume, and use a pre-built density meter to perform a detection operation on the puree sample to obtain the puree density;

[0017] Calculate the amount of pure water to be added based on the volume and density of the original pulp. The calculation formula is as follows:

[0018]

[0019] Among them, V H2O is the amount of pure water added, ρ a is the original pulp density, ρ A is the preset target density, ρ H20 is the density of pure water, V a is the original puree volume;

[0020] Purified water is obtained, and purified water having a volume equal to the amount of purified water added is added to the sea buckthorn pulp to obtain a sea buckthorn dilution liquid, and the sea buckthorn dilution liquid is pasteurized to obtain a sea buckthorn pulp liquid.

[0021] Optionally, the fermentation condition test of the sea buckthorn pulp to obtain the optimal sugar content, optimal temperature and optimal yeast density includes:

[0022] A slurry sample is extracted from the sea red fruit slurry, and a pre-built sugar content meter is used to perform a detection operation on the slurry sample to obtain an initial sugar content;

[0023] Obtaining a sugar content test range according to the initial sugar content, wherein the maximum value of the sugar content test range is twice the initial sugar content, and the minimum value of the sugar content test range is the initial sugar content;

[0024] Using the preset sugar content sampling interval, a uniform sampling operation is performed on the sugar content test range to obtain x test sugar contents;

[0025] Start the pre-built constant temperature reactor, and obtain the temperature test range according to the started constant temperature reactor;

[0026] Using the preset temperature sampling interval, a uniform sampling operation is performed on the temperature test range to obtain y test temperatures;

[0027] Using the preset yeast sampling interval, a uniform sampling operation is performed on the preset yeast density range to obtain z test yeast densities;

[0028] Obtain n groups of test conditions using x test sugar concentrations, y test temperatures, and z test yeast densities, where n = x×y×z, and each group of test conditions in the n test conditions includes: a test sugar concentration, a test temperature, and a test yeast density;

[0029] Divide the sea buckthorn pulp into n test pulps, and obtain n test groups using the n test pulps and n groups of test conditions, wherein each of the n test groups includes: a test pulp and a group of test conditions, and the test pulps correspond to the test conditions one by one;

[0030] Use n test groups to obtain the optimal sugar content, optimal temperature and optimal yeast density.

[0031] Optionally, the method of obtaining the optimal sugar content, the optimal temperature and the optimal yeast density by using n test groups includes:

[0032] For each of the n test groups, perform the following operations:

[0033] Obtaining a glucose solution, and using a saccharimeter to perform a detection operation on the glucose solution to obtain the glucose saccharimeter;

[0034] obtaining a test volume using the test slurry, wherein the test volume is the volume of the test slurry;

[0035] The supplement volume is calculated using the glucose sugar content, test volume, initial sugar content, and test sugar content in the test conditions. The calculation formula is as follows:

[0036]

[0037] Among them, V add is the supplementary volume, V 0 is the test volume, c 0 is the initial sugar content, c t To test the sugar content, c add is the glucose sugar content;

[0038] adding a volume of glucose solution equal to the replenishment volume to the test slurry to obtain a refreshed slurry;

[0039] Obtaining a corrected volume using the test volume and the supplemented volume, wherein the corrected volume is the sum of the test volume and the supplemented volume;

[0040] Obtaining activated yeast, and calculating the test yeast mass using the correction volume and the test yeast density in the test conditions, wherein the test yeast mass is the product of the correction volume and the test yeast density;

[0041] Adding activated yeast having a mass equal to the mass of the test yeast to the renewed slurry to obtain a target slurry;

[0042] Placing the target slurry in a constant temperature reactor to obtain a test reactor, setting the temperature of the test reactor to the test temperature in the test conditions to obtain a target reactor;

[0043] Starting the target reactor, taking the time of starting the target reactor as the starting point and recording the time in real time to obtain the reaction time;

[0044] Using the started target reactor to perform a fermentation operation on the target slurry, extracting a reaction sample from the fermenting target slurry using a preset reaction monitoring frequency, and performing a detection operation on the reaction sample using a pre-constructed SOD kit to obtain a slurry SOD value;

[0045] When the reaction time reaches a preset reaction time threshold, the slurry SOD values ​​are summarized to obtain multiple slurry SOD values, and a target SOD value is determined based on the multiple slurry SOD values, wherein the target SOD value is the largest slurry SOD value among the multiple slurry SOD values;

[0046] Summarizing the target SOD values ​​to obtain multiple target SOD values, and confirming a maximum SOD value based on the multiple target SOD values, wherein the maximum SOD value is the largest target SOD value among the multiple target SOD values;

[0047] The test sugar content, test temperature and test yeast density corresponding to the maximum SOD value were taken as the optimal sugar content, optimal temperature and optimal yeast density, respectively.

[0048] Optionally, the method of obtaining the adjusted fermentation liquid using the sea red fruit product liquid, the optimal sugar content and the optimal yeast density comprises:

[0049] Extracting a product liquid sample from the sea red fruit product liquid, and performing a detection operation on the product liquid sample using a saccharimeter to obtain the product sugar content;

[0050] Using the sea buckthorn product liquid to obtain a product volume, wherein the product volume is the volume of the sea buckthorn product liquid;

[0051] The adjusted volume is calculated using the product volume, product sugar content and optimal sugar content. The calculation formula is as follows:

[0052]

[0053] Among them, V adjust To adjust the volume, V 1 is the product volume, c 1 is the sugar content of the product, c best For the optimal sugar content;

[0054] A glucose solution having an adjusted volume is added to the sea buckthorn product liquid to obtain an adjusted product liquid, and an adjusted fermentation liquid is obtained based on the adjusted product liquid and the optimal yeast density.

[0055] Optionally, the step of obtaining a preliminary sugar content and a preliminary pH value using a preliminary sample includes:

[0056] Performing an equal division operation on the preliminary sample to obtain a sample to be tested for sugar content and a sample to be tested for pH value;

[0057] Using a sugar meter to perform a test operation on the sample to be tested for sugar content to obtain a preliminary sugar content;

[0058] A pre-built pH value detector is used to perform a detection operation on the pH value of the sample to be tested to obtain a preliminary pH value.

[0059] Optionally, the fermentation evaluation value is calculated using the fermentation time, the preliminary sugar content and the preliminary pH value, including:

[0060] The pH value of the purified water is determined by using the optimal temperature, wherein the pH value of the purified water is the pH value of the purified water when the temperature is the optimal temperature;

[0061] The fermentation evaluation value is calculated using the pH value of pure water, fermentation time, initial sugar content and initial pH value. The calculation formula is as follows:

[0062]

[0063] Among them, δ f is the fermentation evaluation value, T k is the fermentation time, c k is the initial sugar content, PH k is the initial pH value, PH 0 is the pH value of pure water, T 0is the reaction time threshold, e is a natural constant, ln is the natural logarithm, and tanh is the hyperbolic tangent function.

[0064] Optionally, the formula for calculating the optimal lactic acid bacteria density is as follows:

[0065]

[0066] Among them, s J is the optimal lactic acid bacteria density, s best is the optimal yeast density.

[0067] Optionally, the method of obtaining the final fermentation liquid by using the qualified fermentation liquid and the optimal lactic acid bacteria density comprises:

[0068] Obtaining the volume of the qualified fermentation liquid to obtain the qualified volume;

[0069] Obtaining activated lactic acid bacteria, and calculating the lactic acid mass using the qualified volume and the optimal lactic acid bacteria density, wherein the lactic acid mass is the product of the qualified volume and the optimal lactic acid bacteria density;

[0070] Adding activated lactic acid bacteria with a mass of lactic acid to the qualified fermentation liquid in the primary fermentation tank to obtain an advanced fermentation liquid, taking the time when the activated lactic acid bacteria with a mass of lactic acid to the qualified fermentation liquid in the primary fermentation tank is added as the starting point, and recording the time in real time to obtain the initial duration;

[0071] Using a preliminary fermentation tank to perform a fermentation operation on the advanced fermentation liquid, and when the duration reaches a preset first extraction time, extracting a first advanced sample from the fermenting advanced fermentation liquid, and obtaining a first pH value using the first advanced sample;

[0072] When the duration reaches a preset second extraction time, a second advanced sample is extracted from the advanced fermentation liquid in fermentation, and a second pH value is obtained using the second advanced sample. The time when the second advanced sample is extracted from the advanced fermentation liquid in fermentation is taken as the starting point, and the time is recorded in real time to obtain an updated duration;

[0073] Calculating a pH difference using the first pH value and the second pH value, wherein the pH difference is an absolute difference between the first pH value and the second pH value, comparing the pH difference with a preset difference threshold, and when the pH difference is greater than the difference threshold, taking the updated duration as the initial duration, returning to the step of performing a fermentation operation on the advanced fermentation liquid using the preliminary fermentation tank;

[0074] When the pH difference is less than or equal to the difference threshold, the advanced fermentation liquid in the preliminary fermentation tank is determined to be the final fermentation liquid.

[0075] To achieve the above object, the present invention also provides a system for optimizing the manufacturing process of a sea buckthorn compound enzyme yogurt beverage, comprising:

[0076] The sea buckthorn sample testing module is used to obtain a sea buckthorn sample set, use the sea buckthorn sample set to obtain sea buckthorn slurry, and test the fermentation conditions of the sea buckthorn slurry to obtain the optimal sugar content, optimal temperature and optimal yeast density;

[0077] A fermentation condition adjustment module is used to obtain a set of sea buckthorn products, obtain sea buckthorn product liquid based on the sea buckthorn product set, obtain an adjusted fermentation liquid using the sea buckthorn product liquid, an optimal sugar content, and an optimal yeast density, and obtain m portions of preliminary fermentation liquid using a preset fermentation volume and the adjusted fermentation liquid, wherein the volume of the preliminary fermentation liquid is the fermentation volume, and the following operations are performed on each of the m portions of preliminary fermentation liquid: placing the preliminary fermentation liquid into a pre-constructed constant temperature fermentation tank to obtain a waiting fermentation tank, setting the temperature of the waiting fermentation tank to an optimal temperature, and obtaining a preliminary fermentation tank;

[0078] a fermentation product acquisition module, which is used to start a preliminary fermentation tank, take the time of starting the preliminary fermentation tank as the starting point and record the time in real time to obtain the fermentation time, use the started preliminary fermentation tank to perform fermentation operation on the preliminary fermentation liquid, and use a preset fermentation monitoring frequency to extract a preliminary sample from the fermenting preliminary fermentation liquid, use the preliminary sample to obtain a preliminary sugar content and a preliminary pH value, use the fermentation time, the preliminary sugar content and the preliminary pH value to calculate a fermentation evaluation value, compare the fermentation evaluation value with a preset stage evaluation threshold, and when the fermentation evaluation value is greater than or equal to the stage evaluation threshold, use the preliminary fermentation liquid in the preliminary fermentation tank as a qualified fermentation liquid, calculate the optimal lactic acid bacteria density according to the optimal yeast density and the preliminary pH value, and use the qualified fermentation liquid and the optimal lactic acid bacteria density to obtain the final fermentation liquid;

[0079] The yogurt drink acquisition module is used to collect the final fermentation liquid, obtain the successful fermentation liquid, and use the successful fermentation liquid and pre-constructed yogurt to obtain the composite enzyme yogurt drink.

[0080] In order to solve the above problem, the present invention further provides an electronic device, the electronic device comprising:

[0081] a memory storing at least one instruction; and

[0082] The processor executes the instructions stored in the memory to implement the above-mentioned method for optimizing the manufacturing process of sea buckthorn compound enzyme yogurt drink.

[0083] In order to solve the above problems, the present invention also provides a computer-readable storage medium, in which at least one instruction is stored. The at least one instruction is executed by a processor in an electronic device to implement the above-mentioned method for optimizing the manufacturing process of sea buckthorn compound enzyme yogurt drink.

[0084] The present invention solves the problems described in the background technology. The present invention obtains a sample set of sea buckthorn fruit, uses the sea buckthorn fruit sample set to obtain sea buckthorn fruit slurry, and tests the fermentation conditions of the sea buckthorn fruit slurry to obtain the optimal sugar content, optimal temperature and optimal yeast density. It can be seen that the embodiment of the present invention tests the fermentation conditions of the sea buckthorn fruit slurry in advance to obtain the optimal sugar content, optimal temperature and optimal yeast density suitable for fermenting sea buckthorn fruit, which is convenient for the subsequent formal fermentation of the sea buckthorn fruit product liquid, and then obtains the sea buckthorn fruit product set, obtains the sea buckthorn fruit product liquid based on the sea buckthorn fruit product set, and uses the sea buckthorn fruit product liquid, the optimal sugar content and the optimal yeast density to obtain the adjusted fermentation liquid. It can be seen that the embodiment of the present invention adjusts the sea buckthorn fruit product liquid by the optimal sugar content and the optimal yeast density, thereby optimizing the adjusted fermentation liquid. components, thereby making the fermentation process more stable and further improving the quality of the fermentation product, using the preset fermentation volume and the adjusted fermentation liquid to obtain m portions of preliminary fermentation liquid, wherein the volume of the preliminary fermentation liquid is the fermentation volume, and performing the following operations on each of the m portions of preliminary fermentation liquid: placing the preliminary fermentation liquid into a pre-constructed constant temperature fermentation tank to obtain a waiting fermentation tank, setting the temperature of the waiting fermentation tank to an optimal temperature to obtain a preliminary fermentation tank. It can be seen that the embodiment of the present invention divides the adjusted fermentation liquid into m portions of preliminary fermentation liquid for fermentation separately. When one portion of the preliminary fermentation liquid is abnormal, the remaining preliminary fermentation liquids can still ferment normally, reducing the loss when the abnormal situation occurs, thereby improving the stability of the entire fermentation process, and using the constant temperature fermentation tank for The fermentation process provides an optimal temperature to ensure efficient fermentation, start the preliminary fermentation tank, take the time of starting the preliminary fermentation tank as the starting point and record the time in real time to obtain the fermentation time, use the started preliminary fermentation tank to perform fermentation operation on the preliminary fermentation liquid, and use the preset fermentation monitoring frequency to extract a preliminary sample from the fermenting preliminary fermentation liquid, use the preliminary sample to obtain a preliminary sugar content and a preliminary pH value, use the fermentation time, the preliminary sugar content and the preliminary pH value to calculate a fermentation evaluation value, compare the fermentation evaluation value with the preset stage evaluation threshold, and when the fermentation evaluation value is greater than or equal to the stage evaluation threshold, use the preliminary fermentation liquid in the preliminary fermentation tank as a qualified fermentation liquid. It can be seen that the embodiment of the present invention accurately evaluates the fermentation time, preliminary sugar content and preliminary pH value of the preliminary sample. Estimate the fermentation degree of the preliminary fermentation liquid, when the fermentation evaluation value is greater than or equal to the stage evaluation threshold, terminate the fermentation process in time to prevent over-fermentation, thereby improving the quality of the fermentation product, calculate the optimal lactic acid bacteria density according to the optimal yeast density and the preliminary pH value, and obtain the final fermentation liquid using the qualified fermentation liquid and the optimal lactic acid bacteria density. It can be seen that the embodiment of the present invention improves the stability of the fermented qualified fermentation liquid by calculating the optimal lactic acid bacteria density, thereby improving the quality of the final fermentation liquid, and summarizing the final fermentation liquid to obtain a successful fermentation liquid, and using the successful fermentation liquid and pre-constructed yogurt to obtain a composite enzyme yogurt drink. It can be seen that the embodiment of the present invention produces a composite enzyme yogurt drink with a unique flavor by mixing the successful fermentation liquid with yogurt, thereby improving the quality of the composite enzyme yogurt drink.Therefore, the present invention can improve the stability of the fermentation process and enhance the quality of the compound enzyme yogurt drink. BRIEF DESCRIPTION OF THE DRAWINGS

[0085] Figure 1 A schematic diagram of a process for optimizing a method for manufacturing a sea buckthorn compound enzyme yogurt beverage according to an embodiment of the present invention;

[0086] Figure 2 A functional module diagram of a system for optimizing the manufacturing process of a sea buckthorn compound enzyme yogurt beverage provided by an embodiment of the present invention;

[0087] Figure 3 A schematic diagram of the structure of an electronic device for implementing the method for optimizing the manufacturing process of the sea buckthorn compound enzyme yogurt drink provided in one embodiment of the present invention.

[0088] The realization of the purpose, functional features and advantages of the present invention will be further explained in conjunction with embodiments and with reference to the accompanying drawings. DETAILED DESCRIPTION

[0089] It should be understood that the specific embodiments described herein are only used to explain the present invention, and are not used to limit the present invention.

[0090] The embodiment of the present application provides a method for optimizing the manufacturing process of a sea-fruit compound enzyme yogurt drink. The execution subject of the method for optimizing the manufacturing process of a sea-fruit compound enzyme yogurt drink includes but is not limited to at least one of the electronic devices such as a server and a terminal that can be configured to execute the method provided in the embodiment of the present application. In other words, the method for optimizing the manufacturing process of a sea-fruit compound enzyme yogurt drink can be executed by software or hardware installed on a terminal device or a server device, and the software can be a blockchain platform. The server includes but is not limited to: a single server, a server cluster, a cloud server or a cloud server cluster, etc.

[0091] Reference Figure 1 FIG. 1 is a flow chart of a method for optimizing the manufacturing process of a sea red fruit compound enzyme yogurt beverage provided by an embodiment of the present invention. In this embodiment, the method for optimizing the manufacturing process of a sea red fruit compound enzyme yogurt beverage includes:

[0092] S1. Obtain a sample set of sea buckthorn fruit, use the sample set of sea buckthorn fruit to obtain sea buckthorn fruit slurry, test the fermentation conditions of the sea buckthorn fruit slurry, and obtain the optimal sugar content, optimal temperature and optimal yeast density.

[0093] It should be explained that the sea buckthorn sample set is a plurality of sea buckthorns used for fermentation condition testing, and the types and origins of the sea buckthorns in the sea buckthorn sample set are the same as the types and origins of the sea buckthorns in the sea buckthorn product set in the subsequent embodiments.

[0094] For example, Xiao Zhang is a processor in a beverage manufacturing factory. The factory now plans to use sea buckthorn to produce compound enzyme yogurt drinks. In order to ensure the controllability of the sea buckthorn fermentation process, Xiao Zhang purchases multiple sea buckthorns from a farm in advance and tests the fermentation conditions of multiple sea buckthorns to obtain the optimal sugar content, optimal temperature and optimal yeast density suitable for fermenting sea buckthorns in advance, which facilitates the subsequent formal fermentation of the sea buckthorns.

[0095] In detail, the method of obtaining the sea buckthorn fruit slurry by using the sea buckthorn fruit sample set includes:

[0096] Acquire sea buckthorn puree using the sea buckthorn sample set, extract a puree sample from the sea buckthorn puree, measure the volume of the puree sample to obtain the puree volume, and use a pre-built density meter to perform a detection operation on the puree sample to obtain the puree density;

[0097] Calculate the amount of pure water to be added based on the volume and density of the original pulp. The calculation formula is as follows:

[0098]

[0099] Among them, V H2O is the amount of pure water added, ρ a is the original pulp density, ρ A is the preset target density, ρ H20 is the density of pure water, V a is the original puree volume;

[0100] Purified water is obtained, and purified water having a volume equal to the amount of purified water added is added to the sea buckthorn pulp to obtain a sea buckthorn dilution liquid, and the sea buckthorn dilution liquid is pasteurized to obtain a sea buckthorn pulp liquid.

[0101] It should be understood that the use of the sea buckthorn sample set to obtain the sea buckthorn puree means: performing washing, pitting and juicing operations on the sea buckthorn sample set to obtain the sea buckthorn puree, and the technology of performing washing, pitting and juicing operations on the sea buckthorn sample set is a prior art and will not be repeated here. The extraction of the puree sample from the sea buckthorn puree means: extracting a certain volume of sea buckthorn puree from the sea buckthorn puree as the puree sample, and the extracted volume is much smaller than the volume of the sea buckthorn puree.

[0102] It should be explained that a densitometer is an instrument used to measure the density of a puree sample. Optionally, a Dahong Meituo liquid densitometer DH-300L is used as a densitometer. Puree density refers to the density of a puree sample. The amount of pure water added refers to the volume of pure water subsequently added to the sea buckthorn puree. The target density is related to the density of the sea buckthorn and is set by the processor.

[0103] Generally speaking, if the density of the raw pulp is too high, the contact area between the sea red fruit raw pulp and yeast will be insufficient during fermentation, affecting the fermentation speed. Therefore, an ideal density during fermentation, that is, the target density, is set, and the density of the sea red fruit raw pulp is diluted to the target density, thereby facilitating the subsequent fermentation of the sea red fruit pulp.

[0104] It should be understood that the pasteurization operation of the sea buckthorn dilution to obtain the sea buckthorn slurry means: sterilizing the sea buckthorn dilution by pasteurization, and using the sterilized sea buckthorn dilution as the sea buckthorn slurry, and the technology of sterilizing the sea buckthorn dilution by pasteurization is an existing technology and will not be repeated here.

[0105] In detail, the fermentation condition test of the sea buckthorn pulp to obtain the optimal sugar content, optimal temperature and optimal yeast density includes:

[0106] A slurry sample is extracted from the sea red fruit slurry, and a pre-built sugar content meter is used to perform a detection operation on the slurry sample to obtain an initial sugar content;

[0107] Obtaining a sugar content test range according to the initial sugar content, wherein the maximum value of the sugar content test range is twice the initial sugar content, and the minimum value of the sugar content test range is the initial sugar content;

[0108] Using the preset sugar content sampling interval, a uniform sampling operation is performed on the sugar content test range to obtain x test sugar contents;

[0109] Start the pre-built constant temperature reactor, and obtain the temperature test range according to the started constant temperature reactor;

[0110] Using the preset temperature sampling interval, a uniform sampling operation is performed on the temperature test range to obtain y test temperatures;

[0111] Using the preset yeast sampling interval, a uniform sampling operation is performed on the preset yeast density range to obtain z test yeast densities;

[0112] Obtain n groups of test conditions using x test sugar concentrations, y test temperatures, and z test yeast densities, where n = x×y×z, and each group of test conditions in the n test conditions includes: a test sugar concentration, a test temperature, and a test yeast density;

[0113] Divide the sea buckthorn pulp into n test pulps, and obtain n test groups using the n test pulps and n groups of test conditions, wherein each of the n test groups includes: a test pulp and a group of test conditions, and the test pulps correspond to the test conditions one by one;

[0114] Use n test groups to obtain the optimal sugar content, optimal temperature and optimal yeast density.

[0115] It should be explained that the extraction of a slurry sample from the sea red fruit slurry means: extracting a certain volume of sea red fruit slurry from the sea red fruit slurry as a slurry sample, and the extracted volume is much smaller than the volume of the sea red fruit slurry. A saccharimeter is an instrument for measuring the sugar content of a slurry sample. Optionally, an SJ-55D fruit sugar meter is used as a saccharimeter. The initial sugar content refers to the sugar content of the sea red fruit slurry. A constant temperature reactor is a bioreactor used for fermentation and the temperature can be set. Optionally, a Jichen Bio FR-P series multi-connected bioreactor is used as a constant temperature reactor.

[0116] It should be understood that obtaining the temperature test range based on the thermostatic reactor after startup means: taking the lowest temperature that the thermostatic reactor can set as the minimum value of the temperature test range, and taking the highest temperature that the thermostatic reactor can set as the maximum value of the temperature test range.

[0117] It should be explained that the yeast density range refers to the range of yeast density suitable for fermenting the test slurry, and is set by the processor based on historical data or fermentation experience. The yeast density refers to the mass of activated yeast added to each liter of the test slurry before fermenting the test slurry. For example, if 2g of activated yeast is added to 2L of the test slurry, the yeast density is 1g / L.

[0118] For example, Xiao Zhang is a processor in a compound enzyme yogurt beverage factory. Based on the factory's fermentation experience and historical data, Xiao Zhang determines that adding about 0.5 grams to 1 gram of active dry yeast per liter of test slurry is most suitable for fermentation. Therefore, the yeast density range is set to (0.5g / L, 1g / L), and the sampling interval is set to 0.25g / L, and three test yeast densities are obtained: 0.5g / L, 0.75g / L, and 1g / L. If the sugar content test range is (10°Bx, 20°Bx), and the sugar content sampling interval is set to 5°Bx, then To 3 test sugar contents: 10°Bx, 15°Bx, 20°Bx. If the temperature test range is (20°C, 40°C), and the temperature sampling interval is set to 5°C, then 5 test temperatures are obtained: 20°C, 25°C...40°C. The 3 test yeast densities, 3 test sugar contents and 5 test temperatures are combined to obtain all possible test conditions, and 3×3×5=45 groups of test conditions are obtained. For example, one group of test conditions is (0.5g / L, 10°Bx, 20°C), wherein the sugar content sampling interval and the temperature sampling interval can be set by the processor.

[0119] In detail, the method of using n test groups to obtain the optimal sugar content, optimal temperature and optimal yeast density includes:

[0120] For each of the n test groups, perform the following operations:

[0121] Obtaining a glucose solution, and using a saccharimeter to perform a detection operation on the glucose solution to obtain the glucose saccharimeter;

[0122] obtaining a test volume using the test slurry, wherein the test volume is the volume of the test slurry;

[0123] The supplement volume is calculated using the glucose sugar content, test volume, initial sugar content, and test sugar content in the test conditions. The calculation formula is as follows:

[0124]

[0125] Among them, V add is the supplementary volume, V 0 is the test volume, c 0 is the initial sugar content, c t To test the sugar content, c add is the glucose sugar content;

[0126] adding a volume of glucose solution equal to the replenishment volume to the test slurry to obtain a refreshed slurry;

[0127] Obtaining a corrected volume using the test volume and the supplemented volume, wherein the corrected volume is the sum of the test volume and the supplemented volume;

[0128] Obtaining activated yeast, and calculating the test yeast mass using the correction volume and the test yeast density in the test conditions, wherein the test yeast mass is the product of the correction volume and the test yeast density;

[0129] Adding activated yeast having a mass equal to the mass of the test yeast to the renewed slurry to obtain a target slurry;

[0130] Placing the target slurry in a constant temperature reactor to obtain a test reactor, setting the temperature of the test reactor to the test temperature in the test conditions to obtain a target reactor;

[0131] Start the target reactor, take the time of starting the target reactor as the starting point and record the time in real time to obtain the reaction time;

[0132] Using the started target reactor to perform a fermentation operation on the target slurry, extracting a reaction sample from the fermenting target slurry using a preset reaction monitoring frequency, and performing a detection operation on the reaction sample using a pre-constructed SOD kit to obtain a slurry SOD value;

[0133] When the reaction time reaches a preset reaction time threshold, the slurry SOD values ​​are summarized to obtain multiple slurry SOD values, and a target SOD value is determined based on the multiple slurry SOD values, wherein the target SOD value is the largest slurry SOD value among the multiple slurry SOD values;

[0134] Summarizing the target SOD values ​​to obtain multiple target SOD values, and confirming a maximum SOD value based on the multiple target SOD values, wherein the maximum SOD value is the largest target SOD value among the multiple target SOD values;

[0135] The test sugar content, test temperature and test yeast density corresponding to the maximum SOD value were taken as the optimal sugar content, optimal temperature and optimal yeast density, respectively.

[0136] Optionally, a certain mass of solid glucose is dissolved in a certain volume of pure water to obtain a glucose solution. Optionally, Xiwang edible glucose is used as the solid glucose.

[0137] It should be explained that glucose sugar content refers to the sugar content of glucose. The supplementary volume refers to the volume of glucose solution subsequently added to the test slurry. The main function of adding a glucose solution with a volume equal to the supplementary volume to the test slurry is to make the sugar content of the updated slurry reach the test sugar content. Activated yeast refers to active dry yeast. Optionally, Angel high-temperature resistant brewing high-activity dry yeast is used as the activated yeast. The test reactor is a constant temperature reactor into which the target slurry is placed. The target reactor is a test reactor whose temperature is the test temperature.

[0138] It should be understood that fermentation is carried out spontaneously under the action of yeast or lactic acid bacteria. Therefore, the use of the started target reactor to perform a fermentation operation on the target slurry refers to using the started target reactor to provide a suitable fermentation environment for the target slurry. Similarly, the use of the started preliminary fermentation tank to perform a fermentation operation on the preliminary fermentation liquid in the subsequent embodiments refers to using the started preliminary fermentation tank to provide a suitable fermentation environment for the preliminary fermentation liquid. The use of the preliminary fermentation tank to perform a fermentation operation on the advanced fermentation liquid in the subsequent embodiments refers to using the started preliminary fermentation tank to provide a suitable fermentation environment for the advanced fermentation liquid.

[0139] It should be explained that the SOD kit is a kit that can measure the SOD value of a reaction sample, and the SOD value refers to the activity of superoxide dismutase, and the technology of using a pre-constructed SOD kit to perform a detection operation on a reaction sample is a prior art and will not be described in detail here. Optionally, A001-3-2 total superoxide dismutase (T-SOD) assay kit is used as the SOD kit.

[0140] It should be understood that the embodiment of the present invention detects the SOD value of the reaction sample and uses the SOD value to reflect the quality of the fermentation conditions. It is known from the prior art that the higher the SOD value, the higher the activity of the yeast in the fermentation process, which in turn reflects the better fermentation conditions.

[0141] Exemplarily, the target reactor is started at 10:00 on the first day, and the reaction time is 10 minutes at 10:10 on the first day. If the reaction monitoring frequency is set to once an hour, a certain volume of target slurry is extracted from the fermenting target slurry as a reaction sample at 11:00 on the first day, and the SOD value of the reaction sample is measured by the SOD kit to be 220U / g, that is, the slurry SOD value is 220U / g. At 12:00 on the first day, the reaction sample is extracted again, and the slurry SOD value is measured to be 225U / g. By analogy, if the reaction time threshold is set to 36h, the last SOD value is measured at 22:00 on the second day, and all the slurry SOD values ​​are summarized to obtain multiple slurry SOD values, wherein the largest slurry SOD value among the multiple slurry SOD values ​​is 275U / g, and the target SOD value is 275U / g.

[0142] It should be explained that the test groups and target SOD values ​​correspond one to one.

[0143] Generally speaking, fermentation will not go on endlessly, because when the sugar in the target slurry is exhausted, the alcohol content is too high or other environmental conditions are not suitable, the metabolic activity of the yeast will slow down or even stop, and it will be meaningless to continue the fermentation at this time. Therefore, the reaction time threshold is the estimated duration of the fermentation, and the reaction time threshold can be set by the processor according to the factory's historical data or fermentation experience.

[0144] It should be understood that the embodiments of the present invention have measured suitable fermentation conditions for the subsequent formal fermentation process by conducting fermentation condition tests, namely, the optimal sugar content, the optimal temperature and the optimal yeast density, wherein the optimal sugar content and the optimal temperature respectively represent the sugar content and the temperature of the fermentation liquid when the fermentation liquid is subsequently fermented, and the optimal yeast density represents the mass of activated yeast added to each liter of the sea red fruit product liquid before the subsequent fermentation of the sea red fruit product liquid.

[0145] S2. Obtain a set of sea buckthorn products, obtain sea buckthorn product liquid based on the sea buckthorn product set, and obtain adjusted fermentation liquid using the sea buckthorn product liquid, optimal sugar content, and optimal yeast density.

[0146] It should be explained that the sea buckthorn product set is a plurality of sea buckthorns used to produce compound enzyme yogurt drinks. The method for obtaining sea buckthorn product liquid based on the sea buckthorn product set is the same as the method for obtaining sea buckthorn slurry using the sea buckthorn sample set, which will not be repeated here.

[0147] In detail, the method of obtaining the adjusted fermentation liquid using the sea red fruit product liquid, the optimal sugar content and the optimal yeast density includes:

[0148] Extracting a product liquid sample from the sea red fruit product liquid, and performing a detection operation on the product liquid sample using a saccharimeter to obtain the product sugar content;

[0149] Obtain the product volume using the sea buckthorn fruit product liquid, where the product volume is the volume of the sea buckthorn fruit product liquid;

[0150] Calculate the adjusted volume using the product volume, product sugar content, and optimal sugar content. The calculation formula is as follows:

[0151]

[0152] Where V adjust is the adjusted volume, V 1 is the product volume, c 1 is the product sugar content, and c best is the optimal sugar content;

[0153] Add a glucose solution with a volume equal to the adjusted volume to the sea buckthorn fruit product liquid to obtain an adjusted product liquid, and obtain an adjusted fermentation broth based on the adjusted product liquid and the optimal yeast density.

[0154] It should be explained that extracting a product liquid sample from the sea buckthorn fruit product liquid means extracting a certain volume of the sea buckthorn fruit product liquid from the sea buckthorn fruit product liquid as the product liquid sample, and the extracted volume is much smaller than the volume of the sea buckthorn fruit product liquid. The product sugar content is the sugar content of the product liquid sample. The adjusted volume refers to the volume of the glucose solution added to the sea buckthorn fruit product liquid subsequently. The main function of adding a glucose solution with a volume equal to the adjusted volume to the sea buckthorn fruit product liquid is to make the sugar content of the adjusted product liquid reach the optimal sugar content.

[0155] It should be understood that the method of obtaining the adjusted fermentation broth based on the adjusted product liquid and the optimal yeast density is the same as the method of obtaining the target slurry using the updated slurry and testing the yeast quality, which will not be elaborated here.

[0156] S3. Obtain m portions of preliminary fermentation broth using the preset fermentation volume and the adjusted fermentation broth. The volume of the preliminary fermentation broth is the fermentation volume. For each of the m portions of preliminary fermentation broth, perform the following operations: Place the preliminary fermentation broth into a pre-constructed constant-temperature fermentation tank to obtain a waiting fermentation tank, and set the temperature of the waiting fermentation tank to the optimal temperature to obtain a preliminary fermentation tank.

[0157] Exemplarily, if the fermentation volume is 2 liters and the adjusted fermentation broth is 9 liters, then 4 portions of 2-liter adjusted fermentation broth are extracted from the adjusted fermentation broth as 4 portions of preliminary fermentation broth.

[0158] It should be explained that the constant-temperature fermentation tank is a stainless-steel fermentation tank used for fermentation and whose temperature can be set. Optionally, a Jichen Biological stainless-steel fermentation tank is used as the stainless-steel fermentation tank. The waiting fermentation tank is a constant-temperature fermentation tank into which the preliminary fermentation broth is placed. The preliminary fermentation tank is a waiting fermentation tank with a temperature of the optimal temperature.

[0159] S4. Start the preliminary fermentation tank, take the time of starting the preliminary fermentation tank as the starting point and record the time in real time to obtain the fermentation time.

[0160] Exemplarily, if the primary fermentation tank is started at 12:00 on October 1, the fermentation time is 24 hours and 10 minutes at 12:10 on October 2.

[0161] S5. Perform fermentation operation on the preliminary fermentation liquid using the started preliminary fermentation tank, extract preliminary samples from the fermenting preliminary fermentation liquid using a preset fermentation monitoring frequency, obtain preliminary sugar content and preliminary pH value using the preliminary samples, calculate a fermentation evaluation value using the fermentation time, preliminary sugar content and preliminary pH value, compare the fermentation evaluation value with a preset stage evaluation threshold, and when the fermentation evaluation value is greater than or equal to the stage evaluation threshold, use the preliminary fermentation liquid in the preliminary fermentation tank as qualified fermentation liquid.

[0162] Exemplarily, the fermentation starts at 12:00 on October 1st. If the fermentation monitoring frequency is set to once every 2 hours, a certain volume of preliminary fermentation liquid is extracted from the fermenting preliminary fermentation liquid at 14:00 on October 1st as a preliminary sample.

[0163] In detail, the method of obtaining a preliminary sugar content and a preliminary pH value using a preliminary sample includes:

[0164] Performing an equal division operation on the preliminary sample to obtain a sample to be tested for sugar content and a sample to be tested for pH value;

[0165] Using a sugar meter to perform a test operation on the sample to be tested for sugar content to obtain a preliminary sugar content;

[0166] A pre-built pH value detector is used to perform a detection operation on the pH value of the sample to be tested to obtain a preliminary pH value.

[0167] Exemplarily, the preliminary sample is divided into two equal parts according to volume, one of which is used as a sugar content test sample for subsequent preliminary sugar content testing, and the other is used as a pH value test sample for subsequent preliminary pH value testing.

[0168] It should be explained that the preliminary sugar content refers to the sugar content of the preliminary sample, and the preliminary pH value refers to the pH value of the preliminary sample. A pH detector is an instrument that can measure the pH value of a sample to be tested. Optionally, a HF-5310 industrial pH meter is used as the pH detector.

[0169] It should be understood that the technology of using a saccharimeter to perform a detection operation on a sample to be tested for saccharimeter and the technology of using a pre-built pH value detector to perform a detection operation on a sample to be tested for pH value are both existing technologies and will not be described in detail here.

[0170] In detail, the fermentation evaluation value is calculated using the fermentation time, the preliminary sugar content and the preliminary pH value, including:

[0171] The pH value of the purified water is determined by using the optimal temperature, wherein the pH value of the purified water is the pH value of the purified water when the temperature is the optimal temperature;

[0172] The fermentation evaluation value is calculated using the pH value of pure water, fermentation time, initial sugar content and initial pH value. The calculation formula is as follows:

[0173]

[0174] Among them, δ f is the fermentation evaluation value, T k is the fermentation time, c k is the initial sugar content, PH k is the initial pH value, PH 0 is the pH value of pure water, T 0 is the reaction time threshold, e is a natural constant, ln is the natural logarithm, and tanh is the hyperbolic tangent function.

[0175] Exemplarily, when the optimal temperature is 25°C, the pH value of purified water is 7, and when the optimal temperature is 30°C, the pH value of purified water is 6.92.

[0176] It should be understood that the fermentation evaluation value reflects the fermentation degree of the preliminary fermentation broth. The larger the fermentation evaluation value, the better the fermentation degree of the preliminary fermentation broth.

[0177] Optionally, the fermentation evaluation value of the qualified fermentation broth produced in the factory history is used as the stage evaluation threshold, and the stage evaluation threshold can be set by the processor of the factory.

[0178] It should be understood that when the fermentation evaluation value is greater than or equal to the stage evaluation threshold, the preliminary fermentation liquid in the preliminary fermentation tank is regarded as qualified fermentation liquid. When the fermentation evaluation value is less than the stage evaluation threshold, preliminary samples are continuously extracted from the preliminary fermentation liquid in fermentation according to the fermentation monitoring frequency.

[0179] It is understandable that the degree of fermentation will increase with the increase of fermentation time. However, if the fermentation time reaches the reaction time threshold, the fermentation evaluation value is still not greater than or equal to the stage evaluation threshold, it means that the initial fermentation liquid in the fermentation may have problems such as deterioration, so the fermentation evaluation value is recorded as 0.

[0180] S6. Calculate the optimal lactic acid bacteria density according to the optimal yeast density and the preliminary pH value, and obtain the final fermentation liquid using the qualified fermentation liquid and the optimal lactic acid bacteria density.

[0181] In detail, the formula for calculating the optimal lactic acid bacteria density is as follows:

[0182]

[0183] Among them, s J is the optimal lactic acid bacteria density, s best is the optimal yeast density.

[0184] It should be explained that the optimal lactic acid bacteria density represents the mass of activated lactic acid bacteria added to each liter of qualified fermentation broth before the subsequent fermentation of the qualified fermentation broth.

[0185] In detail, the method of obtaining the final fermentation liquid by using the qualified fermentation liquid and the optimal lactic acid bacteria density includes:

[0186] Obtaining the volume of the qualified fermentation liquid to obtain the qualified volume;

[0187] Obtaining activated lactic acid bacteria, and calculating the lactic acid mass using the qualified volume and the optimal lactic acid bacteria density, wherein the lactic acid mass is the product of the qualified volume and the optimal lactic acid bacteria density;

[0188] Adding activated lactic acid bacteria with a mass of lactic acid to the qualified fermentation liquid in the primary fermentation tank to obtain an advanced fermentation liquid, taking the time when the activated lactic acid bacteria with a mass of lactic acid to the qualified fermentation liquid in the primary fermentation tank is added as the starting point, and recording the time in real time to obtain the initial duration;

[0189] Using a preliminary fermentation tank to perform a fermentation operation on the advanced fermentation liquid, and when the duration reaches a preset first extraction time, extracting a first advanced sample from the fermenting advanced fermentation liquid, and obtaining a first pH value using the first advanced sample;

[0190] When the duration reaches a preset second extraction time, a second advanced sample is extracted from the advanced fermentation liquid in fermentation, and a second pH value is obtained using the second advanced sample. The time when the second advanced sample is extracted from the advanced fermentation liquid in fermentation is taken as the starting point, and the time is recorded in real time to obtain an updated duration;

[0191] Calculating a pH difference using the first pH value and the second pH value, wherein the pH difference is an absolute difference between the first pH value and the second pH value, comparing the pH difference with a preset difference threshold, and when the pH difference is greater than the difference threshold, taking the updated duration as the initial duration, returning to the step of performing a fermentation operation on the advanced fermentation liquid using the preliminary fermentation tank;

[0192] When the pH difference is less than or equal to the difference threshold, the advanced fermentation liquid in the preliminary fermentation tank is determined to be the final fermentation liquid.

[0193] Optionally, Micro-Health probiotics Lactobacillus plantarum Lp90 is used as the activated lactic acid bacteria.

[0194] It should be understood that the method of obtaining the first pH value using the first high-level sample and the method of obtaining the second pH value using the second high-level sample are both the same as the method of using a pre-built pH value detector to perform a detection operation on the pH value sample to be tested to obtain a preliminary pH value, and will not be repeated here.

[0195] Exemplarily, at 12:00 on October 3, activated lactic acid bacteria with a mass of lactic acid are added to the qualified fermentation liquid in the primary fermentation tank. At 12:10 on October 3, the duration is 10 minutes. When the first extraction time is set to 1 hour, a certain volume of advanced fermentation liquid is extracted from the fermenting advanced fermentation liquid at 13:00 on October 3 as the first advanced sample, and the first pH value is 5.0 obtained by using the first advanced sample. When the second extraction time is set to 2 hours, a certain volume of advanced fermentation liquid is extracted from the fermenting advanced fermentation liquid at 14:00 on October 3 as the second advanced sample, and the second pH value is 4.9 obtained by using the second advanced sample, then it is calculated that If the pH difference is 0.1, which is greater than the preset difference threshold of 0.05, then 14:00 on October 3 is taken as the starting point and the time is recorded in real time, and the updated duration is taken as the duration, and the step of using the preliminary fermentation tank to perform the fermentation operation on the advanced fermentation liquid is returned, that is, at 15:00 on October 3, the first extraction time is reached again, and at 16:00 on October 3, the second extraction time is reached again, so that the pH difference is calculated again and compared with the difference threshold, and so on, until the pH difference is less than or equal to the difference threshold, it means that the rate of change of the pH value slows down, that is, the fermentation speed slows down or stops, and the fermentation is considered to be completed at this time, and the advanced fermentation liquid in the preliminary fermentation tank is used as the final fermentation liquid.

[0196] S7. Summarize the final fermentation liquid to obtain a successful fermentation liquid, and use the successful fermentation liquid and the pre-constructed yogurt to obtain a composite enzyme yogurt drink.

[0197] It should be understood that the method of obtaining a composite enzyme yogurt drink using successful fermentation liquid and pre-constructed yogurt means: after filtering and sterilizing the successful fermentation liquid, the sterilized successful fermentation liquid is mixed with the pre-constructed yogurt according to a preset mixing ratio to obtain a composite enzyme yogurt drink, and the mixing ratio is set by the processor and is related to the beverage flavor required by the factory. The yogurt can be obtained in advance from other yogurt manufacturers.

[0198] The present invention solves the problems described in the background technology. The present invention obtains a sample set of sea buckthorn fruit, uses the sea buckthorn fruit sample set to obtain sea buckthorn fruit slurry, and tests the fermentation conditions of the sea buckthorn fruit slurry to obtain the optimal sugar content, optimal temperature and optimal yeast density. It can be seen that the embodiment of the present invention tests the fermentation conditions of the sea buckthorn fruit slurry in advance to obtain the optimal sugar content, optimal temperature and optimal yeast density suitable for fermenting sea buckthorn fruit, which is convenient for the subsequent formal fermentation of the sea buckthorn fruit product liquid, and then obtains the sea buckthorn fruit product set, obtains the sea buckthorn fruit product liquid based on the sea buckthorn fruit product set, and uses the sea buckthorn fruit product liquid, the optimal sugar content and the optimal yeast density to obtain the adjusted fermentation liquid. It can be seen that the embodiment of the present invention adjusts the sea buckthorn fruit product liquid by the optimal sugar content and the optimal yeast density, thereby optimizing the adjusted fermentation liquid. components, thereby making the fermentation process more stable and further improving the quality of the fermentation product, using the preset fermentation volume and the adjusted fermentation liquid to obtain m portions of preliminary fermentation liquid, wherein the volume of the preliminary fermentation liquid is the fermentation volume, and performing the following operations on each of the m portions of preliminary fermentation liquid: placing the preliminary fermentation liquid into a pre-constructed constant temperature fermentation tank to obtain a waiting fermentation tank, setting the temperature of the waiting fermentation tank to an optimal temperature to obtain a preliminary fermentation tank. It can be seen that the embodiment of the present invention divides the adjusted fermentation liquid into m portions of preliminary fermentation liquid for fermentation separately. When one portion of the preliminary fermentation liquid is abnormal, the remaining preliminary fermentation liquids can still ferment normally, reducing the loss when the abnormal situation occurs, thereby improving the stability of the entire fermentation process, and using the constant temperature fermentation tank for The fermentation process provides an optimal temperature to ensure efficient fermentation, start the preliminary fermentation tank, take the time of starting the preliminary fermentation tank as the starting point and record the time in real time to obtain the fermentation time, use the started preliminary fermentation tank to perform fermentation operation on the preliminary fermentation liquid, and use the preset fermentation monitoring frequency to extract a preliminary sample from the fermenting preliminary fermentation liquid, use the preliminary sample to obtain a preliminary sugar content and a preliminary pH value, use the fermentation time, the preliminary sugar content and the preliminary pH value to calculate a fermentation evaluation value, compare the fermentation evaluation value with the preset stage evaluation threshold, and when the fermentation evaluation value is greater than or equal to the stage evaluation threshold, use the preliminary fermentation liquid in the preliminary fermentation tank as a qualified fermentation liquid. It can be seen that the embodiment of the present invention accurately evaluates the fermentation time, preliminary sugar content and preliminary pH value of the preliminary sample. Estimate the fermentation degree of the preliminary fermentation liquid, when the fermentation evaluation value is greater than or equal to the stage evaluation threshold, terminate the fermentation process in time to prevent over-fermentation, thereby improving the quality of the fermentation product, calculate the optimal lactic acid bacteria density according to the optimal yeast density and the preliminary pH value, and obtain the final fermentation liquid using the qualified fermentation liquid and the optimal lactic acid bacteria density. It can be seen that the embodiment of the present invention improves the stability of the fermented qualified fermentation liquid by calculating the optimal lactic acid bacteria density, thereby improving the quality of the final fermentation liquid, and summarizing the final fermentation liquid to obtain a successful fermentation liquid, and using the successful fermentation liquid and pre-constructed yogurt to obtain a composite enzyme yogurt drink. It can be seen that the embodiment of the present invention produces a composite enzyme yogurt drink with a unique flavor by mixing the successful fermentation liquid with yogurt, thereby improving the quality of the composite enzyme yogurt drink.Therefore, the present invention can improve the stability of the fermentation process and enhance the quality of the compound enzyme yogurt drink.

[0199] like Figure 2 The figure shows a functional module diagram of a system for optimizing the manufacturing process of a sea buckthorn compound enzyme yogurt beverage provided by an embodiment of the present invention.

[0200] The system 100 for optimizing the manufacturing process of the composite enzyme yogurt beverage of sea buckthorn according to the present invention can be installed in an electronic device. According to the functions to be implemented, the system 100 for optimizing the manufacturing process of the composite enzyme yogurt beverage of sea buckthorn can include a sea buckthorn sample testing module 101, a fermentation condition adjustment module 102, a fermentation product acquisition module 103 and a yogurt beverage acquisition module 104. The module described in the present invention can also be referred to as a unit, which refers to a series of computer program segments that can be executed by an electronic device processor and can complete fixed functions, which are stored in the memory of the electronic device.

[0201] The sea buckthorn sample testing module 101 is used to obtain a sea buckthorn sample set, use the sea buckthorn sample set to obtain sea buckthorn slurry, and perform fermentation condition testing on the sea buckthorn slurry to obtain the optimal sugar content, optimal temperature and optimal yeast density;

[0202] The fermentation condition adjustment module 102 is used to obtain a set of sea buckthorn products, obtain sea buckthorn product liquid based on the sea buckthorn product set, obtain an adjusted fermentation liquid using the sea buckthorn product liquid, an optimal sugar content, and an optimal yeast density, and obtain m portions of preliminary fermentation liquid using a preset fermentation volume and the adjusted fermentation liquid, wherein the volume of the preliminary fermentation liquid is the fermentation volume, and the following operations are performed on each of the m portions of preliminary fermentation liquid: placing the preliminary fermentation liquid into a pre-constructed constant temperature fermentation tank to obtain a waiting fermentation tank, setting the temperature of the waiting fermentation tank to an optimal temperature, and obtaining a preliminary fermentation tank;

[0203] The fermentation product acquisition module 103 is used to start the preliminary fermentation tank, take the time of starting the preliminary fermentation tank as the starting point and record the time in real time to obtain the fermentation time, use the started preliminary fermentation tank to perform fermentation operation on the preliminary fermentation liquid, and use the preset fermentation monitoring frequency to extract a preliminary sample from the fermenting preliminary fermentation liquid, use the preliminary sample to obtain a preliminary sugar content and a preliminary pH value, use the fermentation time, the preliminary sugar content and the preliminary pH value to calculate a fermentation evaluation value, compare the fermentation evaluation value with a preset stage evaluation threshold, and when the fermentation evaluation value is greater than or equal to the stage evaluation threshold, use the preliminary fermentation liquid in the preliminary fermentation tank as a qualified fermentation liquid, calculate the optimal lactic acid bacteria density according to the optimal yeast density and the preliminary pH value, and use the qualified fermentation liquid and the optimal lactic acid bacteria density to obtain the final fermentation liquid;

[0204] The yogurt drink acquisition module 104 is used to collect the final fermentation liquid to obtain the successful fermentation liquid, and use the successful fermentation liquid and the pre-constructed yogurt to obtain the composite enzyme yogurt drink.

[0205] In detail, the modules in the sea red fruit composite enzyme yogurt beverage manufacturing process optimization system 100 described in the embodiment of the present invention are used in the same manner as described above. Figure 1 The same technical means as the method for optimizing the manufacturing process of the sea red fruit compound enzyme yogurt drink described in the invention can produce the same technical effects, so I will not go into details here.

[0206] like Figure 3 , is a schematic diagram of the structure of an electronic device for realizing a method for optimizing the manufacturing process of a sea buckthorn compound enzyme yogurt beverage provided by an embodiment of the present invention.

[0207] The electronic device 1 may include a processor 10, a memory 11 and a bus 12, and may also include a computer program stored in the memory 11 and executable on the processor 10, such as a method program for optimizing the manufacturing process of sea buckthorn compound enzyme yogurt beverage.

[0208] Wherein, the memory 11 includes at least one type of readable storage medium, and the readable storage medium includes flash memory, mobile hard disk, multimedia card, card-type memory (for example: SD or DX memory, etc.), magnetic memory, disk, optical disk, etc. The memory 11 may be an internal storage unit of the electronic device 1 in some embodiments, such as a mobile hard disk of the electronic device 1. The memory 11 may also be an external storage device of the electronic device 1 in other embodiments, such as a plug-in mobile hard disk, a smart memory card (Smart Media Card, SMC), a secure digital (SecureDigital, SD) card, a flash card (Flash Card), etc. equipped on the electronic device 1. Further, the memory 11 also includes an internal storage unit of the electronic device 1 and an external storage device. The memory 11 can not only be used to store application software and various types of data installed in the electronic device 1, such as the code of the program of the optimization method for the manufacturing process of the sea red fruit compound enzyme yogurt beverage, etc., but also can be used to temporarily store data that has been output or is to be output.

[0209] The processor 10 may be composed of an integrated circuit in some embodiments, for example, a single packaged integrated circuit, or a plurality of packaged integrated circuits with the same or different functions, including one or more central processing units (CPUs), microprocessors, digital processing chips, graphics processors, and a combination of various control chips. The processor 10 is the control core (Control Unit) of the electronic device, and uses various interfaces and lines to connect the various components of the entire electronic device, and executes or executes the programs or modules stored in the memory 11 (such as the process optimization method program for the production of sea red fruit compound enzyme yogurt beverages, etc.), and calls the data stored in the memory 11 to execute various functions of the electronic device 1 and process data.

[0210] The bus 12 may be a peripheral component interconnect (PCI) bus or an extended industry standard architecture (EISA) bus, etc. The bus 12 may be divided into an address bus, a data bus, a control bus, etc. The bus 12 is configured to realize connection and communication between the memory 11 and at least one processor 10, etc.

[0211] Figure 3 Only an electronic device with components is shown, and those skilled in the art will understand that Figure 3 The structure shown does not constitute a limitation on the electronic device 1, and may include fewer or more components than shown in the figure, or combine certain components, or arrange the components differently.

[0212] For example, although not shown, the electronic device 1 may also include a power source (such as a battery) for supplying power to each component. Preferably, the power source may be logically connected to the at least one processor 10 through a power management device, so that the power management device can realize functions such as charging management, discharging management, and power consumption management. The power source may also include any components such as one or more DC or AC power sources, recharging devices, power failure detection circuits, power converters or inverters, power status indicators, etc. The electronic device 1 may also include a variety of sensors, Bluetooth modules, Wi-Fi modules, etc., which will not be repeated here.

[0213] Furthermore, the electronic device 1 may also include a network interface. Optionally, the network interface may include a wired interface and / or a wireless interface (such as a WI-FI interface, a Bluetooth interface, etc.), which is generally used to establish a communication connection between the electronic device 1 and other electronic devices.

[0214] Optionally, the electronic device 1 may further include a user interface, which may be a display, an input unit (such as a keyboard), or a standard wired interface or a wireless interface. Optionally, in some embodiments, the display may be an LED display, a liquid crystal display, a touch-sensitive liquid crystal display, and an OLED (Organic Light-Emitting Diode) touch device. The display may also be appropriately referred to as a display screen or a display unit, which is used to display information processed in the electronic device 1 and to display a visual user interface.

[0215] The program of the method for optimizing the manufacturing process of the sea red fruit compound enzyme yogurt beverage stored in the memory 11 of the electronic device 1 is a combination of multiple instructions. When running in the processor 10, it can achieve:

[0216] A sample set of sea buckthorn fruit is obtained, sea buckthorn fruit slurry is obtained by using the sample set of sea buckthorn fruit, and fermentation conditions of the sea buckthorn fruit slurry are tested to obtain an optimal sugar content, an optimal temperature, and an optimal yeast density;

[0217] Obtain a collection of sea buckthorn products, obtain sea buckthorn product liquid based on the sea buckthorn product collection, and obtain an adjusted fermentation liquid using the sea buckthorn product liquid, optimal sugar content, and optimal yeast density;

[0218] Using the preset fermentation volume and the adjusted fermentation liquid to obtain m portions of preliminary fermentation liquid, wherein the volume of the preliminary fermentation liquid is the fermentation volume, the following operations are performed on each of the m portions of preliminary fermentation liquid:

[0219] placing the preliminary fermentation liquid into a pre-constructed constant temperature fermentation tank to obtain a waiting fermentation tank, setting the temperature of the waiting fermentation tank to an optimal temperature to obtain a preliminary fermentation tank;

[0220] Starting the preliminary fermentation tank, taking the time of starting the preliminary fermentation tank as the starting point and recording the time in real time to obtain the fermentation time;

[0221] Performing fermentation operation on the preliminary fermentation liquid by using the started preliminary fermentation tank, extracting preliminary samples from the fermenting preliminary fermentation liquid by using the preset fermentation monitoring frequency, obtaining preliminary sugar content and preliminary pH value by using the preliminary samples, calculating fermentation evaluation value by using fermentation time, preliminary sugar content and preliminary pH value, comparing the fermentation evaluation value with the preset stage evaluation threshold, and when the fermentation evaluation value is greater than or equal to the stage evaluation threshold, taking the preliminary fermentation liquid in the preliminary fermentation tank as qualified fermentation liquid;

[0222] Calculate the optimal lactic acid bacteria density based on the optimal yeast density and the preliminary pH value, and obtain the final fermentation liquid using the qualified fermentation liquid and the optimal lactic acid bacteria density;

[0223] The final fermentation liquid is collected to obtain a successful fermentation liquid, and a composite enzyme yogurt drink is obtained by using the successful fermentation liquid and pre-constructed yogurt.

[0224] Specifically, the specific implementation method of the processor 10 for the above instructions can refer to Figures 1 to 3 The description of the relevant steps in the corresponding embodiments will not be repeated here.

[0225] Furthermore, if the module / unit integrated in the electronic device 1 is implemented in the form of a software functional unit and sold or used as an independent product, it can be stored in a computer-readable storage medium. The computer-readable storage medium can be volatile or non-volatile. For example, the computer-readable medium can include: any entity or device capable of carrying the computer program code, a recording medium, a USB flash drive, a mobile hard disk, a magnetic disk, an optical disk, a computer memory, and a read-only memory (ROM).

[0226] The present invention further provides a computer-readable storage medium, wherein the computer-readable storage medium stores a computer program, and when the computer program is executed by a processor of an electronic device, the computer program can implement:

[0227] A sample set of sea buckthorn fruit is obtained, sea buckthorn fruit slurry is obtained by using the sample set of sea buckthorn fruit, and fermentation conditions of the sea buckthorn fruit slurry are tested to obtain an optimal sugar content, an optimal temperature, and an optimal yeast density;

[0228] Obtain a collection of sea buckthorn products, obtain sea buckthorn product liquid based on the sea buckthorn product collection, and obtain an adjusted fermentation liquid using the sea buckthorn product liquid, optimal sugar content, and optimal yeast density;

[0229] Using the preset fermentation volume and the adjusted fermentation liquid to obtain m portions of preliminary fermentation liquid, wherein the volume of the preliminary fermentation liquid is the fermentation volume, the following operations are performed on each of the m portions of preliminary fermentation liquid:

[0230] placing the preliminary fermentation liquid into a pre-constructed constant temperature fermentation tank to obtain a waiting fermentation tank, setting the temperature of the waiting fermentation tank to an optimal temperature to obtain a preliminary fermentation tank;

[0231] Starting the preliminary fermentation tank, taking the time of starting the preliminary fermentation tank as the starting point and recording the time in real time to obtain the fermentation time;

[0232] Performing fermentation operation on the preliminary fermentation liquid by using the started preliminary fermentation tank, extracting preliminary samples from the fermenting preliminary fermentation liquid by using the preset fermentation monitoring frequency, obtaining preliminary sugar content and preliminary pH value by using the preliminary samples, calculating fermentation evaluation value by using fermentation time, preliminary sugar content and preliminary pH value, comparing the fermentation evaluation value with the preset stage evaluation threshold, and when the fermentation evaluation value is greater than or equal to the stage evaluation threshold, taking the preliminary fermentation liquid in the preliminary fermentation tank as qualified fermentation liquid;

[0233] Calculate the optimal lactic acid bacteria density based on the optimal yeast density and the preliminary pH value, and obtain the final fermentation liquid using the qualified fermentation liquid and the optimal lactic acid bacteria density;

[0234] The final fermentation liquid is collected to obtain a successful fermentation liquid, and a composite enzyme yogurt drink is obtained by using the successful fermentation liquid and pre-constructed yogurt.

[0235] In the several embodiments provided by the present invention, it should be understood that the disclosed devices, systems and methods can be implemented in other ways. For example, the system embodiments described above are only illustrative, and actual implementation may have other division methods.

[0236] The modules described as separate components may or may not be physically separated, and the components shown as modules may or may not be physical units, that is, they may be located in one place or distributed on multiple network units. Some or all of the modules may be selected according to actual needs to achieve the purpose of the solution of this embodiment.

[0237] In addition, each functional module in each embodiment of the present invention may be integrated into one processing unit, each unit may exist physically separately, or two or more units may be integrated into one unit. The above-mentioned integrated unit may be implemented in the form of hardware or in the form of hardware plus software functional modules.

[0238] It is obvious to those skilled in the art that the present invention is not limited to the details of the above exemplary embodiments, and that the present invention can be implemented in other specific forms without departing from the spirit or essential characteristics of the present invention.

[0239] Finally, it should be noted that the above embodiments are only used to illustrate the technical solution of the present invention rather than to limit it. Although the present invention has been described in detail with reference to the preferred embodiments, those skilled in the art should understand that the technical solution of the present invention can be modified or replaced by equivalents without departing from the spirit and scope of the technical solution of the present invention.

Claims

1. A method for optimizing the manufacturing process of a sea buckthorn compound enzyme yogurt beverage, characterized in that: The method comprises: A sample set of sea buckthorn fruit is obtained, sea buckthorn fruit slurry is obtained by using the sample set of sea buckthorn fruit, and fermentation conditions of the sea buckthorn fruit slurry are tested to obtain an optimal sugar content, an optimal temperature, and an optimal yeast density; Obtain a collection of sea buckthorn products, obtain sea buckthorn product liquid based on the sea buckthorn product collection, and obtain an adjusted fermentation liquid using the sea buckthorn product liquid, optimal sugar content, and optimal yeast density; Using the preset fermentation volume and the adjusted fermentation liquid to obtain m portions of preliminary fermentation liquid, wherein the volume of the preliminary fermentation liquid is the fermentation volume, the following operations are performed on each of the m portions of preliminary fermentation liquid: placing the preliminary fermentation liquid into a pre-constructed constant temperature fermentation tank to obtain a waiting fermentation tank, setting the temperature of the waiting fermentation tank to an optimal temperature to obtain a preliminary fermentation tank; Starting the preliminary fermentation tank, taking the time of starting the preliminary fermentation tank as the starting point and recording the time in real time to obtain the fermentation time; Performing fermentation operation on the preliminary fermentation liquid by using the started preliminary fermentation tank, extracting preliminary samples from the fermenting preliminary fermentation liquid by using the preset fermentation monitoring frequency, obtaining preliminary sugar content and preliminary pH value by using the preliminary samples, calculating fermentation evaluation value by using fermentation time, preliminary sugar content and preliminary pH value, comparing the fermentation evaluation value with the preset stage evaluation threshold, and when the fermentation evaluation value is greater than or equal to the stage evaluation threshold, taking the preliminary fermentation liquid in the preliminary fermentation tank as qualified fermentation liquid; Calculate the optimal lactic acid bacteria density based on the optimal yeast density and the preliminary pH value, and obtain the final fermentation liquid using the qualified fermentation liquid and the optimal lactic acid bacteria density; The final fermentation liquid is collected to obtain a successful fermentation liquid, and a composite enzyme yogurt drink is obtained by using the successful fermentation liquid and pre-constructed yogurt.

2. The method for optimizing the manufacturing process of the sea buckthorn composite enzyme yogurt beverage according to claim 1, characterized in that: The method of obtaining the sea buckthorn fruit slurry by using the sea buckthorn fruit sample set comprises: Acquire sea buckthorn puree using the sea buckthorn sample set, extract a puree sample from the sea buckthorn puree, measure the volume of the puree sample to obtain the puree volume, and use a pre-built density meter to perform a detection operation on the puree sample to obtain the puree density; Calculate the amount of pure water to be added based on the volume and density of the original pulp. The calculation formula is as follows: Among them, V H2O is the amount of pure water added, ρ a is the original pulp density, ρ A is the preset target density, ρ H20 is the density of pure water, V a is the original puree volume; Purified water is obtained, and purified water having a volume equal to the amount of purified water added is added to the sea buckthorn pulp to obtain a sea buckthorn dilution liquid, and the sea buckthorn dilution liquid is pasteurized to obtain a sea buckthorn pulp liquid.

3. The method for optimizing the manufacturing process of the sea buckthorn composite enzyme yogurt beverage according to claim 2, characterized in that: The fermentation condition test of the sea buckthorn pulp to obtain the optimal sugar content, optimal temperature and optimal yeast density includes: A slurry sample is extracted from the sea red fruit slurry, and a pre-built sugar content meter is used to perform a detection operation on the slurry sample to obtain an initial sugar content; Obtaining a sugar content test range according to the initial sugar content, wherein the maximum value of the sugar content test range is twice the initial sugar content, and the minimum value of the sugar content test range is the initial sugar content; Using the preset sugar content sampling interval, a uniform sampling operation is performed on the sugar content test range to obtain x test sugar contents; Start the pre-built constant temperature reactor, and obtain the temperature test range according to the started constant temperature reactor; Using the preset temperature sampling interval, a uniform sampling operation is performed on the temperature test range to obtain y test temperatures; Using the preset yeast sampling interval, a uniform sampling operation is performed on the preset yeast density range to obtain z test yeast densities; Obtain n groups of test conditions using x test sugar concentrations, y test temperatures, and z test yeast densities, where n = x×y×z, and each group of test conditions in the n test conditions includes: a test sugar concentration, a test temperature, and a test yeast density; Divide the sea buckthorn pulp into n test pulps, and obtain n test groups using the n test pulps and n groups of test conditions, wherein each of the n test groups includes: a test pulp and a group of test conditions, and the test pulps correspond to the test conditions one by one; Use n test groups to obtain the optimal sugar content, optimal temperature and optimal yeast density.

4. The method for optimizing the manufacturing process of the sea buckthorn composite enzyme yogurt beverage according to claim 3, characterized in that: The method of using n test groups to obtain the optimal sugar content, optimal temperature and optimal yeast density includes: For each of the n test groups, perform the following operations: Obtaining a glucose solution, and using a saccharimeter to perform a detection operation on the glucose solution to obtain the glucose saccharimeter; obtaining a test volume using the test slurry, wherein the test volume is the volume of the test slurry; The supplement volume is calculated using the glucose sugar content, test volume, initial sugar content, and test sugar content in the test conditions. The calculation formula is as follows: Among them, V add is the supplement volume, V0 is the test volume, c0 is the initial sugar content, c t To test the sugar content, c add is the glucose sugar content; adding a volume of glucose solution equal to the replenishment volume to the test slurry to obtain a refreshed slurry; Obtaining a corrected volume using the test volume and the supplemented volume, wherein the corrected volume is the sum of the test volume and the supplemented volume; Obtaining activated yeast, and calculating the test yeast mass using the correction volume and the test yeast density in the test conditions, wherein the test yeast mass is the product of the correction volume and the test yeast density; Adding activated yeast having a mass equal to the mass of the test yeast to the renewed slurry to obtain a target slurry; Placing the target slurry in a constant temperature reactor to obtain a test reactor, setting the temperature of the test reactor to the test temperature in the test conditions to obtain a target reactor; Start the target reactor, take the time of starting the target reactor as the starting point and record the time in real time to obtain the reaction time; Using the started target reactor to perform a fermentation operation on the target slurry, extracting a reaction sample from the fermenting target slurry using a preset reaction monitoring frequency, and performing a detection operation on the reaction sample using a pre-constructed SOD kit to obtain a slurry SOD value; When the reaction time reaches a preset reaction time threshold, the slurry SOD values ​​are summarized to obtain multiple slurry SOD values, and a target SOD value is determined based on the multiple slurry SOD values, wherein the target SOD value is the largest slurry SOD value among the multiple slurry SOD values; Summarizing the target SOD values ​​to obtain multiple target SOD values, and confirming a maximum SOD value based on the multiple target SOD values, wherein the maximum SOD value is the largest target SOD value among the multiple target SOD values; The test sugar content, test temperature and test yeast density corresponding to the maximum SOD value were taken as the optimal sugar content, optimal temperature and optimal yeast density, respectively.

5. The method for optimizing the manufacturing process of the sea buckthorn composite enzyme yogurt beverage according to claim 4, characterized in that: The method of obtaining the adjusted fermentation liquid by using the sea red fruit product liquid, the optimal sugar content and the optimal yeast density comprises: Extracting a product liquid sample from the sea red fruit product liquid, and performing a detection operation on the product liquid sample using a saccharimeter to obtain the product sugar content; Using the sea buckthorn product liquid to obtain a product volume, wherein the product volume is the volume of the sea buckthorn product liquid; The adjusted volume is calculated using the product volume, product sugar content and optimal sugar content. The calculation formula is as follows: Among them, V adjust To adjust the volume, V1 is the product volume, c1 is the sugar content of the product, c best For the optimal sugar content; A glucose solution having an adjusted volume is added to the sea buckthorn product liquid to obtain an adjusted product liquid, and an adjusted fermentation liquid is obtained based on the adjusted product liquid and the optimal yeast density.

6. The method for optimizing the manufacturing process of the sea buckthorn composite enzyme yogurt beverage according to claim 5, characterized in that: The method of obtaining a preliminary sugar content and a preliminary pH value using a preliminary sample comprises: Performing an equal division operation on the preliminary sample to obtain a sample to be tested for sugar content and a sample to be tested for pH value; Using a sugar meter to perform a test operation on the sample to be tested for sugar content to obtain a preliminary sugar content; A pre-built pH value detector is used to perform a detection operation on the pH value of the sample to be tested to obtain a preliminary pH value.

7. The method for optimizing the manufacturing process of the sea buckthorn composite enzyme yogurt beverage according to claim 6, characterized in that: The method of calculating the fermentation evaluation value using the fermentation time, the preliminary sugar content and the preliminary pH value comprises: The pH value of the purified water is determined by using the optimal temperature, wherein the pH value of the purified water is the pH value of the purified water when the temperature is the optimal temperature; The fermentation evaluation value is calculated using the pH value of pure water, fermentation time, initial sugar content and initial pH value. The calculation formula is as follows: Among them, δ f is the fermentation evaluation value, T k is the fermentation time, c k is the initial sugar content, PH k is the preliminary pH value, PH0 is the pH value of pure water, T0 is the reaction time threshold, e is a natural constant, ln is the natural logarithm, and tanh is the hyperbolic tangent function.

8. The method for optimizing the manufacturing process of the sea buckthorn composite enzyme yogurt beverage according to claim 7, characterized in that: The formula for calculating the optimal lactic acid bacteria density is as follows: Among them, s J is the optimal lactic acid bacteria density, s best is the optimal yeast density.

9. The method for optimizing the manufacturing process of the sea buckthorn composite enzyme yogurt beverage according to claim 8, characterized in that: The method of obtaining the final fermentation liquid by using the qualified fermentation liquid and the optimal lactic acid bacteria density comprises: Obtaining the volume of the qualified fermentation liquid to obtain the qualified volume; Obtaining activated lactic acid bacteria, and calculating the lactic acid mass using the qualified volume and the optimal lactic acid bacteria density, wherein the lactic acid mass is the product of the qualified volume and the optimal lactic acid bacteria density; Adding activated lactic acid bacteria with a mass of lactic acid to the qualified fermentation liquid in the primary fermentation tank to obtain an advanced fermentation liquid, taking the time when the activated lactic acid bacteria with a mass of lactic acid to the qualified fermentation liquid in the primary fermentation tank is added as the starting point, and recording the time in real time to obtain the initial duration; Using a preliminary fermentation tank to perform a fermentation operation on the advanced fermentation liquid, and when the duration reaches a preset first extraction time, extracting a first advanced sample from the fermenting advanced fermentation liquid, and obtaining a first pH value using the first advanced sample; When the duration reaches a preset second extraction time, a second advanced sample is extracted from the advanced fermentation liquid in fermentation, and a second pH value is obtained using the second advanced sample. The time when the second advanced sample is extracted from the advanced fermentation liquid in fermentation is taken as the starting point, and the time is recorded in real time to obtain an updated duration; Calculating a pH difference using the first pH value and the second pH value, wherein the pH difference is an absolute difference between the first pH value and the second pH value, comparing the pH difference with a preset difference threshold, and when the pH difference is greater than the difference threshold, taking the updated duration as the initial duration, returning to the step of performing a fermentation operation on the advanced fermentation liquid using the preliminary fermentation tank; When the pH difference is less than or equal to the difference threshold, the advanced fermentation liquid in the preliminary fermentation tank is determined to be the final fermentation liquid.

10. A system for optimizing the manufacturing process of sea buckthorn compound enzyme yogurt beverage, characterized in that: The system comprises: The sea buckthorn sample testing module is used to obtain a sea buckthorn sample set, use the sea buckthorn sample set to obtain sea buckthorn slurry, and test the fermentation conditions of the sea buckthorn slurry to obtain the optimal sugar content, optimal temperature and optimal yeast density; A fermentation condition adjustment module is used to obtain a set of sea buckthorn products, obtain sea buckthorn product liquid based on the sea buckthorn product set, obtain an adjusted fermentation liquid using the sea buckthorn product liquid, an optimal sugar content, and an optimal yeast density, and obtain m portions of preliminary fermentation liquid using a preset fermentation volume and the adjusted fermentation liquid, wherein the volume of the preliminary fermentation liquid is the fermentation volume, and the following operations are performed on each of the m portions of preliminary fermentation liquid: placing the preliminary fermentation liquid into a pre-constructed constant temperature fermentation tank to obtain a waiting fermentation tank, setting the temperature of the waiting fermentation tank to an optimal temperature, and obtaining a preliminary fermentation tank; a fermentation product acquisition module, which is used to start a preliminary fermentation tank, take the time of starting the preliminary fermentation tank as the starting point and record the time in real time to obtain the fermentation time, use the started preliminary fermentation tank to perform fermentation operation on the preliminary fermentation liquid, and use a preset fermentation monitoring frequency to extract a preliminary sample from the fermenting preliminary fermentation liquid, use the preliminary sample to obtain a preliminary sugar content and a preliminary pH value, use the fermentation time, the preliminary sugar content and the preliminary pH value to calculate a fermentation evaluation value, compare the fermentation evaluation value with a preset stage evaluation threshold, and when the fermentation evaluation value is greater than or equal to the stage evaluation threshold, use the preliminary fermentation liquid in the preliminary fermentation tank as a qualified fermentation liquid, calculate the optimal lactic acid bacteria density according to the optimal yeast density and the preliminary pH value, and use the qualified fermentation liquid and the optimal lactic acid bacteria density to obtain the final fermentation liquid; The yogurt drink acquisition module is used to collect the final fermentation liquid, obtain the successful fermentation liquid, and use the successful fermentation liquid and pre-constructed yogurt to obtain the composite enzyme yogurt drink.

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