Preparation process of rosa roxburghii tratt juice yeast

Abstract

The invention relates to the technical field of roxburgh rose fermentation preparation, and discloses a roxburgh rose normal juice fermentation preparation process which comprises the following steps: checking, accepting and pretreating a roxburgh rose raw material, crushing and squeezing the treated roxburgh rose raw material to obtain roxburgh rose normal juice, and detecting and predicting the size of roxburgh rose residues in the roxburgh rose normal juice. The method comprises the following steps: adding roxburgh rose juice into a plate frame filter, controlling the aperture of filter cloth of the plate frame filter or the mesh number of a vibrating screen, filtering the roxburgh rose juice for the first time, conveying the juice filtered for the first time into a precipitation tank, sealing, keeping out of light, filling nitrogen with the purity of 99.99%, storing and precipitating for 2-3 days in an anaerobic manner, pumping the precipitated upper-layer juice into a fermentation tank through a sealing pipeline, storing and fermenting, and filtering to obtain the roxburgh rose juice. The temperature of the fermentation tank is monitored and predicted through a temperature detection model, fermentation is carried out for more than 300 days, preparation of the roxburgh rose raw juice fermentation activity and temperature prediction of the fermentation tank are achieved, and safety and taste of roxburgh rose fermentation activity raw juice production are guaranteed.

Description

Technical Field

[0001] The invention relates to the technical field of preparation of roxburgh roxburgh fermented juice, and discloses a preparation process of roxburgh roxburgh original juice fermented juice. Background Art

[0002] The traditional method is not detailed and comprehensive enough for the acceptance and pre-processing of raw materials, and it is easy to mix in fruits of poor quality, which in turn affects the taste, flavor and quality stability of the subsequent fermented products. There is a lack of precise processing detection and prediction mechanisms. Most conventional fermentation processes often lack the establishment of special models to detect and predict the processing results in advance during the processing. Traditional fermentation is often not accurate enough in key fermentation conditions such as temperature control and fermentation time. For example, the temperature may only be roughly controlled in a wider range, and there is no clear and strict standard for the fermentation time, which makes the quality of different batches of products fluctuate greatly. The traditional fermentation process requires the addition of yeast and other bacteria or strains. The yeast activity and bacterial activity have a certain impact on product production. At present, most fermentation tank temperature detection in the market still uses manual detection methods, which is costly. Manual detection is affected by equipment accuracy and operating experience, resulting in inaccurate detection results. Summary of the invention

[0003] The purpose of this section is to summarize some aspects of embodiments of the present invention and briefly introduce some preferred embodiments. Some simplifications or omissions may be made in this section and the specification abstract and the invention title of this application to avoid blurring the purpose of this section, the specification abstract and the invention title, and such simplifications or omissions cannot be used to limit the scope of the present invention.

[0004] In order to solve the above technical problems, the main purpose of the present invention is to provide a preparation process of roxburghii juice fermentation, which specifically comprises:

[0005] S1: inspecting and accepting the raw materials of the roxburghii roxburghii, pre-treating the raw materials of the roxburghii roxburghii, and crushing and squeezing the treated raw materials of the roxburghii roxburghii to obtain the roxburghii roxburghii juice;

[0006] S2: Detecting and predicting the size of the roxburghii residue in the roxburghii juice, and controlling the pore size of the filter cloth of the plate and frame filter or the mesh number of the vibrating screen to filter the roxburghii juice for the first time;

[0007] S3: The rosa roxburghii juice after the first filtration is transported to a sedimentation tank through a pipeline, sealed and stored, and filled with nitrogen with a purity of 99.99%, and stored and precipitated without oxygen for 2-3 days;

[0008] S4: The upper layer of raw juice after precipitation is pumped into a fermentation tank through a sealed pipeline for storage and fermentation, and nitrogen with a purity of 99.99% is filled in. The temperature of the fermentation tank is monitored and predicted by a temperature detection model. The fermentation time is more than 300 days;

[0009] S5: After the fermentation of the roxburghii juice is completed, secondary filtration and sterilization are performed;

[0010] S6: Filling and packaging the sterilized sea buckthorn fermented active stock solution, and finally completing the preparation of the sea buckthorn fermented active juice.

[0011] As a preferred embodiment of the preparation process of the roxburghii roxburghii juice fermentation activity of the present invention, wherein:

[0012] The detection of the size of the roxburghii residue residue in the roxburghii original juice includes the collection, detection and feedback of the roxburghii residue residue in the roxburghii original juice;

[0013] The collection of the roxburghii residue residue in the roxburghii original juice includes laser collection and roxburghii residue residue detection, including:

[0014] The squeezed seabuckthorn juice flows in the conveying pipeline. The laser beam emitted by the laser transmitting module passes through the seabuckthorn juice in the pipeline. The seabuckthorn residue scatters the laser. The photoelectric detector in the scattered light receiving module collects the scattered light intensity signals at different angles in real time, and converts them into electrical signals for transmission to the seabuckthorn residue detection. The particle size distribution of the seabuckthorn residue is inverted by detecting the scattered light intensity fluctuation frequency.

[0015] As a preferred embodiment of the preparation process of the roxburghii roxburghii juice fermentation activity of the present invention, wherein:

[0016] Arranging multi-angle photodetectors in a plane perpendicular to the laser beam, the photodetectors covering forward scattering and side scattering to form a three-dimensional light intensity distribution matrix;

[0017] The size detection of the roxburghii residue residue obtains samples at the same time through time synchronization, and inputs the sample detection results into the roxburghii residue residue detection.

[0018] As a preferred embodiment of the preparation process of the roxburghii roxburghii juice fermentation activity of the present invention, wherein:

[0019] Preprocessing the electrical signal and the detection result of the residue of roxburghii roxburghii, and extracting the features of the electrical signal and the detection result of the residue of roxburghii roxburghii;

[0020] The extracted electrical signal features and the detection result features of the sea buckthorn residue are classified and integrated through feature fusion, the electrical signal features and the characteristic information of the sea buckthorn juice are aligned, the size of the sea buckthorn residue is captured, and the sea buckthorn residue is predicted.

[0021] As a preferred embodiment of the preparation process of the roxburghii roxburghii juice fermentation activity of the present invention, wherein:

[0022] The feedback command of the detection of the sea buckthorn residue residue is transmitted to the control system of the filtering equipment. If the predicted size of the sea buckthorn residue residue is larger than the preset value set by the sea buckthorn preparation process, it passes through the plate and frame filter or the vibrating screen in the filtering equipment; if the size of the sea buckthorn residue is smaller than the preset value set by the sea buckthorn preparation process, the aperture filter cloth is replaced or the mesh number of the vibrating screen is increased through the control unit.

[0023] As a preferred embodiment of the preparation process of the roxburghii roxburghii juice fermentation activity of the present invention, wherein:

[0024] The juice conveying device is used to convey the first filtered prickly pear juice to a sedimentation tank through a sealed pipeline;

[0025] Use a pipeline to connect the filtration equipment and the sedimentation tank, open the outlet valve of the filtration equipment, start the pump to transport the sea buckthorn juice to the sedimentation tank, monitor the transportation process, confirm that the inlet valve of the sedimentation tank is closed, and open it again after the sea buckthorn juice is full, and check the sealing of all interfaces and valves;

[0026] Natural fermentation includes not adding any kind of yeast, and the sea buckthorn juice is fermented in a natural state in the fermentation tank.

[0027] As a preferred embodiment of the preparation process of the roxburghii roxburghii juice fermentation activity of the present invention, wherein:

[0028] The optimization unit outputs the residual between the i+1th predicted value and the ith true value of the temperature detection model of the sea buckthorn juice fermentation tank. The temperature detection model compensates the temperature slope and intercept of the linear function of temperature and time output by the temperature detection model by receiving the residual.

[0029] As a preferred embodiment of the preparation process of the roxburghii roxburghii juice fermentation activity of the present invention, wherein:

[0030] The temperature detection model establishment method includes:

[0031] S201, collecting fermentation temperature data during the fermentation process;

[0032] S202, establishing a temperature detection model to monitor and predict the temperature in real time during the fermentation process of roxburghii;

[0033] S203, by iteratively calculating the difference between the true value of the current roxburghii juice fermentation tank temperature and the current predicted value, and fitting the difference between the true value and the current predicted value by optimizing the unit;

[0034] S204, detecting and predicting the fermentation result of the roxburghii raw juice fermentation temperature tank by using the roxburghii raw juice fermentation tank temperature detection model;

[0035] S205. If the fermentation temperature of the roxburghii juice in a single fermentation tank is predicted to exceed the preset range of 25°C±2°C, the roxburghii juice is extracted and adjusted to input into a fermentation tank with normal temperature for further fermentation; if the fermentation temperature of the roxburghii juice in multiple fermentation tanks is predicted to exceed the preset range, the ambient temperature is adjusted.

[0036] As a preferred embodiment of the preparation process of the roxburghii roxburghii juice fermentation activity of the present invention, wherein:

[0037] The temperature detection model initializes the monitoring value and the predicted value, and determines the parameters that need to be optimized for the temperature detection model by obtaining the loss between the actual value and the predicted value of the fermentation tank temperature. The temperature detection model is then optimized to reduce the error in the prediction of the temperature detection model.

[0038] The adjustment strategy includes replacing the roxburghii fermentation tank, controlling the fermentation scene temperature and the air conditioning output temperature to control the fermentation tank ambient temperature. The adjustment strategy methods include:

[0039] S2001, identifying the abnormal temperature area of ​​the roxburghii juice fermentation tank, and determining the abnormal temperature area number;

[0040] S2002, output temperature control instructions, control the scene linkage temperature control of the fermentation area, and adjust the output power of the air conditioner;

[0041] S2003, collecting the new fermentation tank temperature, predicting the temperature of the sea buckthorn juice fermentation tank, and performing scene-linked temperature intelligent control on the fermentation area.

[0042] As a preferred embodiment of the preparation process of the roxburghii roxburghii juice fermentation activity of the present invention, wherein:

[0043] Extract the upper layer of juice to obtain the upper clear juice, store it in a sealed, light-proof container, and fill it with 99.99% pure nitrogen, and ferment it at room temperature without oxygen for more than 300 days;

[0044] The secondary filtration is used to remove suspended matter and impurities produced during the fermentation process;

[0045] The filling method is used to put the processed roxburghii fermented active stock solution into a packaging container.

[0046] The beneficial effects of the present application include real-time monitoring of parameters during the processing, detection and feedback of the size of the sea buckthorn residue in the sea buckthorn juice to the filtering device, and automatic adaptive adjustment of the filtering device. The sea buckthorn juice is fermented without adding any yeast and fermented naturally in the fermentation tank. The temperature of each fermentation tank is automatically monitored and predicted through a temperature detection model, and the temperature of each fermentation tank and the fermentation tank group is strictly controlled. When necessary, the scene temperature joint control is triggered, thereby improving the intelligence of the fermentation and the food safety of the fermentation process without additives. BRIEF DESCRIPTION OF THE DRAWINGS

[0047] In order to more clearly illustrate the technical solutions of the embodiments of the present invention, the following briefly introduces the drawings required for describing the embodiments. Obviously, the drawings described below are only some embodiments of the present invention. For ordinary technicians in this field, other drawings can be obtained based on these drawings without creative labor. Among them:

[0048] Figure 1 The present invention is a flow chart of a preparation process of a roxburghii raw juice fermentation activity;

[0049] Figure 2 A flow chart of a method for establishing a temperature detection model for roxburghii juice fermentation activity according to the present invention;

[0050] Figure 3 The present invention discloses a method for operating abnormal temperature of roxburghii juice fermentation.

[0051] Figure 4 It is an overall process topology diagram of a method for operating abnormal temperature of roxburghii juice fermentation according to the present invention;

[0052] Figure 5 This is a working diagram of a device for detecting residues of roxburghii slag fermented with roxburghii juice according to the present invention.

[0053] Description of the accompanying drawings: 1. Rosa roxburghii residue residue detection transmitter; 2. Rosa roxburghii residue residue detection receiver; 3. Photoelectric detector; 4. Rosa roxburghii residue; 5. Pipeline; 6. Rosa roxburghii residue residue. DETAILED DESCRIPTION

[0054] In order to make the above-mentioned objects, features and advantages of the present invention more obvious and easy to understand, the specific implementation methods of the present invention are described in detail below in conjunction with the accompanying drawings.

[0055] In the following description, many specific details are set forth to facilitate a full understanding of the present invention, but the present invention may also be implemented in other ways different from those described herein, and those skilled in the art may make similar generalizations without violating the connotation of the present invention. Therefore, the present invention is not limited to the specific embodiments disclosed below.

[0056] Secondly, the term "one embodiment" or "embodiment" as used herein refers to a specific feature, structure, or characteristic that may be included in at least one implementation of the present invention. The term "in one embodiment" that appears in different places in this specification does not necessarily refer to the same embodiment, nor does it refer to a separate or selective embodiment that is mutually exclusive with other embodiments.

[0057] Embodiment 1:

[0058] like Figure 1 As shown, a preparation process of roxburghii juice fermentation includes:

[0059] S1: inspecting and accepting the raw materials of the roxburghii roxburghii, pre-treating the raw materials of the roxburghii roxburghii, and crushing and squeezing the processed raw materials of the roxburghii roxburghii to obtain the roxburghii roxburghii juice.

[0060] Among them, the acceptance of sea buckthorn raw materials includes the acceptance of sea buckthorn raw materials according to the acceptance standards.

[0061] Furthermore, the acceptance of raw materials of sea buckthorn should meet the requirements of DB / T52936. The fruit is oblate, densely covered with small fleshy thorns, with hooked thorn tips, and the fruit is fresh, clean and shiny. The taste is sweet and sour, slightly astringent, with a strong aroma and crisp flesh; yellow or orange; the fruit has no diseases, insect pests, or mechanical damage to the appearance. Fruit: fruit diameter (cm) ≥ 2.5, single fruit weight (g) ≥ 6, fruit hardness (N / cm2) ≤ 1.7. The hygiene indicators should meet the requirements of pome fruits and hawthorn in GB 2762-2022 and GB 2763-2021. Vitamin C content (%) ≥ 1.8. Use special fruit plastic baskets, and no other foreign objects can be seen by the naked eye.

[0062] Among them, the pre-treatment of sea buckthorn raw materials includes screening, tumbling and air drying.

[0063] Furthermore, the raw materials are screened and passed through a rolling impurity remover to remove weeds, leaves, stems, dead branches and other impurities as well as inferior fruits with a diameter of less than 2.5 cm. The raw materials are then passed through a rolling impurity remover and manual assistance to remove broken fruits and impurities.

[0064] Roll washing includes removing dust or impurities on the surface of fresh fruit after washing with high-pressure water in a rolling washing machine. Requirements: The washing water should meet the requirements of GB 5749-2022. After washing, the surface of fresh fruit should be clean and free of impurities.

[0065] Air drying includes rolling the fresh fruit and then passing it through a roller dryer to dry it, leaving no obvious water droplets on the surface of the fruit.

[0066] Among them, the pre-treated sea buckthorn raw materials are crushed and squeezed.

[0067] Furthermore, the crushing includes crushing the fresh fruit by a crusher after the fresh fruit is air-dried, and the fresh fruit residue after crushing is uniform, does not clump, and the juice does not leak out.

[0068] The pressing process includes crushing the fresh fruit and then pressing it with a belt press to separate the residue and juice. The juice flows into the buffer tank through a pipe, and the residue is discharged from the workshop through a spiral residue discharger. After pressing, the residue is tightly grasped into a ball without leakage. The original juice is yellow or light yellow in color, with a distinct unique sea buckthorn fruit aroma, no other unpleasant taste, and a small amount of granular matter (sea buckthorn residue).

[0069] S2: Detect and predict the size of the roxburghii residue in the roxburghii juice, and control the pore size of the filter cloth of the plate and frame filter or the mesh number of the vibrating screen to filter the roxburghii juice for the first time.

[0070] Furthermore, the first filtration includes filtering the raw juice after squeezing through a filtering device, and there is a small amount of fine suspended powder.

[0071] The detection of the residues of sea buckthorn dregs in sea buckthorn juice includes the collection, detection and feedback of the residues of sea buckthorn dregs.

[0072] The collection of roxburgh residue includes laser collection and detection of roxburgh residue, including:

[0073] The laser emission module is preheated, the output power is stabilized at the set value, and the detection of the size of the roxburghii residue is initialized and loaded.

[0074] The squeezed seabuckthorn juice flows in the conveying pipeline. The laser beam emitted by the laser transmitting module passes through the seabuckthorn juice in the pipeline. The seabuckthorn residue scatters the laser. The photoelectric detector in the scattered light receiving module collects the scattered light intensity signals at different angles in real time, and converts them into electrical signals for transmission to the seabuckthorn residue detection. The particle size distribution of the seabuckthorn residue is inverted by detecting the scattered light intensity fluctuation frequency.

[0075] Arranging multi-angle photodetectors in a plane perpendicular to the laser beam, the photodetectors covering forward scattering and side scattering to form a three-dimensional light intensity distribution matrix;

[0076] like Figure 5 As shown, it is a working diagram of the detection device for the residue of the roxburghii slag fermented by the original roxburghii juice, in which the photoelectric detector 3 with a screen in the roxburghii slag residue detection transmitter 1 emits a laser beam, and the laser beam is reflected by the roxburghii slag 4 in the pipe 5, and the size of the roxburghii slag residue 6 is obtained by the roxburghii slag residue detection receiver 2.

[0077] The size detection of the roxburghii residue residue obtains samples at the same time through time synchronization, and inputs the sample detection results into the roxburghii residue residue detection.

[0078] Preprocessing the electrical signal and the detection result of the residue of roxburghii roxburghii, and extracting the features of the electrical signal and the detection result of the residue of roxburghii roxburghii;

[0079] The extracted electrical signal features and the detection result features of the sea buckthorn residue are classified and integrated through feature fusion, the electrical signal features and the characteristic information of the sea buckthorn juice are aligned, the size of the sea buckthorn residue is captured, and the sea buckthorn residue is predicted.

[0080] The feedback command of the detection of the sea buckthorn residue residue is transmitted to the control system of the filtering equipment. If the size of the sea buckthorn residue residue is larger than the preset value set by the sea buckthorn preparation process, it passes through the plate and frame filter or vibrating screen in the filtering equipment; if the size of the sea buckthorn residue is smaller than the preset value set by the sea buckthorn preparation process, the control unit replaces the filter cloth with a smaller aperture or increases the mesh number of the vibrating screen.

[0081] S3: The rosa roxburghii juice after the first filtration is transported to a sedimentation tank through a pipeline, sealed and stored, and filled with nitrogen with a purity of 99.99%, and stored and precipitated anaerobically for 2-3 days.

[0082] The juice conveying device is used to convey the sea buckthorn juice after the first filtration to the sedimentation tank through a sealed pipeline, ensuring that no air and other pollutants are introduced during the conveying process.

[0083] Specific steps include: using food-grade stainless steel pipes to connect the filtration equipment and the sedimentation tank, ensuring that the pipe interfaces are well sealed and leak-free, opening the outlet valve of the filtration equipment, starting the pump to transport the sea buckthorn juice to the sedimentation tank, monitoring the transportation process to ensure that the sea buckthorn juice flows smoothly, confirming that the inlet valve of the sedimentation tank is closed, and then opening it after it is full of sea buckthorn juice, and checking the sealing of all interfaces and valves to prevent air from entering.

[0084] Specific steps for sealing the sedimentation tank are as follows: when the sea buckthorn juice is completely transported to the sedimentation tank, close the inlet valve.

[0085] Confirm that no air enters the tank, and seal the top of the sedimentation tank with a sealing cover or sealing film, ensuring that the sealing material is non-toxic, odorless, and meets food grade requirements.

[0086] Specific steps for light-avoidance treatment include: placing the sedimentation tank in a dark or dimly lit room.

[0087] Use blackout curtains or blackout cloth to cover the tank to ensure complete light protection. Check the light protection effect regularly to ensure that there is no light source around the tank. Record the ambient temperature and humidity to maintain appropriate storage conditions.

[0088] Flushing in nitrogen with a purity of 99.99% creates an oxygen-free environment to prevent oxidation reactions and maintain the quality of the sea buckthorn juice.

[0089] S4: The upper layer of raw juice after precipitation is pumped into a fermentation tank through a sealed pipe for storage and fermentation, and nitrogen with a purity of 99.99% is filled in. The temperature of the fermentation tank is monitored and predicted by a temperature detection model. The fermentation time is more than 300 days.

[0090] Natural fermentation is natural fermentation without adding yeast.

[0091] Specifically, the upper layer of juice is extracted to obtain the upper clear juice, which is stored in a sealed container, away from light, and filled with nitrogen with a purity of 99.99%, and is stored and fermented at room temperature without oxygen, and the fermentation time is more than 300 days.

[0092] S5: After the fermentation of the sea buckthorn juice is completed, secondary filtration and sterilization are carried out.

[0093] Among them, secondary filtration is used to further remove suspended matter and impurities produced during the fermentation process to ensure the clarity and stability of the sea buckthorn juice.

[0094] Specific implementation methods include:

[0095] The active raw liquid of sea buckthorn in the fermentation tank enters the centrifugal workshop through a sealed pipeline and is filtered by a centrifuge.

[0096] The sea buckthorn juice after secondary filtration is sterilized.

[0097] S6: Filling and packaging the sterilized sea buckthorn fermented active stock solution, and finally completing the preparation of the sea buckthorn fermented active juice.

[0098] Among them, filling is used to accurately load the processed sea buckthorn fermented active liquid into the packaging container to ensure the quality and hygiene of the product.

[0099] For example: Automatic filling machines are suitable for large-scale production.

[0100] Filling: Ensure that the packaging container is clean and sterile, and check the operating status of the filling equipment.

[0101] The sterilized sea buckthorn fermented active liquid is transported to the filling machine through a sterile pipeline. The appropriate filling speed and capacity are set to ensure that the filling amount of each container is consistent. The filled containers are sealed with a sealing machine to ensure the sealing, and the sealing quality is checked to avoid air leakage or seepage.

[0102] Packaging is used to protect products from the outside environment and extend their shelf life.

[0103] The packaging uses an aluminum foil bag, which is easy to carry and has good sealing performance.

[0104] The aluminum foil bag used for packaging is printed with the product label, including product name, ingredients, product standard number, production date, shelf life and other information.

[0105] Packing includes placing the packaged products into cartons, ensuring that they are stacked neatly and securely, and marking the quantity and specifications of the products in the cartons.

[0106] Warehousing involves delivering boxed products to the warehouse, storing them in a suitable environment, and regularly checking inventory to ensure product quality and safety.

[0107] like Figure 4As shown in the figure, the topology diagram of the process flow of sea buckthorn includes raw material acceptance, screening, impurity removal, tumbling, air drying, crushing, pressing, primary filtration, sedimentation, storage and fermentation, secondary filtration, sterilization and filling and packaging. Among them, temperature detection is used to detect and predict the real-time temperature of the fermentation tank, and the test results are fed back to the fermentation tank to fine-tune the temperature of the fermentation tank.

[0108] Furthermore, the processing results of the sea buckthorn are tested through filtering detection, and the test results are fed back to the filtering equipment, and the first filtration is regulated by selecting the pore size of the filter cloth of the plate and frame filter or the mesh number of the vibrating screen.

[0109] Embodiment 2:

[0110] A preparation process for fermenting roxburghii juice, further comprising:

[0111] Further, such as Figure 2 As shown, the temperature detection model establishment method includes:

[0112] S201, collecting fermentation temperature data during the fermentation process, where the fermentation temperature data is the real-time temperature value of the fermentation tank;

[0113] S202, establishing a temperature detection model to monitor and predict the temperature of the fermentation tank during the fermentation process of roxburghii in real time;

[0114] Furthermore, the temperature detection model initializes the monitoring value and the predicted value, and determines the parameters that need to be optimized in the temperature detection model by obtaining the loss between the actual value and the predicted value of the fermentation tank temperature, and reduces the error in the prediction of the temperature detection model by optimizing the temperature detection model;

[0115] The temperature detection model initialization calculation expression is as follows:

[0116]

[0117] Among them, arg is the complex depression angle function, min is the minimum value function, f(z) is the initialization of the temperature detection model of the roxburghii juice fermentation tank, and f i is the temperature of the roxburghii juice fermentation tank of the i-th sample, γ is the predicted value of the roxburghii juice fermentation tank temperature detection model, n is the number of samples, and MES is the loss function;

[0118] The predicted value of the temperature detection model of the roxburghii juice fermentation tank is obtained by the definite integral operation of the temperature values ​​at continuous moments to obtain an approximate linear function, which is used to fit the temperature slope and intercept corresponding to time t, and the temperature is linearly predicted by inputting time t+1.

[0119] Further, the optimization unit outputs the residual between the i+1th predicted value and the ith true value of the temperature detection model of the sea buckthorn juice fermentation tank, and the temperature detection model compensates the temperature slope and intercept of the linear function of temperature and time output by the temperature detection model by receiving the residual;

[0120] The loss function calculation expression is as follows:

[0121]

[0122] Furthermore, the MES loss function is set as a conventional mean square loss function, and the loss function can also be fine-tuned according to actual production needs.

[0123] S203, by iteratively calculating the difference between the true value of the current roxburghii juice fermentation tank temperature and the current predicted value, and fitting the difference between the true value and the current predicted value by optimizing the unit;

[0124] The optimization unit calculation expression is as follows:

[0125]

[0126] Among them, R is the residual error between the i+1th predicted value and the ith true value of the temperature detection model of the roxburghii juice fermentation tank, and f i+1 is the predicted value of the fermentation tank temperature of the roxburghii juice of the i+1th sample, f i (z) is the temperature of the fermentation tank of the i-th sample roxburghii juice;

[0127] The temperature detection model of the roxburghii raw juice fermentation tank is updated through the new training set. The calculation expression for updating the temperature detection model of the roxburghii raw juice fermentation tank is as follows:

[0128] G m (X) = G m-1 (X)+η×Q m (X)

[0129] Among them, G m (X) is the predicted value of the temperature detection model after the mth iteration, G m-1 (X) is the predicted value of the temperature detection model after the m-1th round of iteration, η is the learning rate, Q(X) is the predicted value of the newly trained decision tree in the mth round of iteration, and X is the input temperature data of the roxburghii raw juice fermentation tank;

[0130] G m (X) represents the model's estimated result of the temperature of the roxburghii juice fermentation tank after this round of iteration. This value will continue to approach the actual temperature as the iteration proceeds, and is the core output of the model's dynamic adjustment in the process of learning new data;

[0131] G m-1(X) is the prediction result obtained in the previous iteration, which serves as the basic reference value for this iteration. During the iterative update process, the model will make appropriate adjustments based on the previous prediction according to the comparison with the new training data, which reflects the consistency and gradualness of the model update;

[0132] ηThe learning rate is a hyperparameter, and its value range is usually between 0 and 1. It controls the step size of the model in each iteration, in the "correct direction" indicated by the new training data. If the learning rate is too large, the model will "skip" the optimal solution during the update process, resulting in failure to converge or even worse prediction results. If the learning rate is too small, the model will update too slowly, requiring more iterations to achieve better prediction results, increasing computational costs and time consumption. Therefore, it is necessary to reasonably select the value of the learning rate based on the actual training data characteristics and model performance, through experiments and other methods;

[0133] The temperature prediction model component based on the fermentation tank temperature decision tree is used. In each round of iteration, a fermentation tank temperature decision tree is retrained with the data in the new training set. The decision tree outputs a corresponding temperature prediction value based on the input Rosa roxburghii original juice fermentation tank temperature data. This prediction value is compared with the prediction value of the previous iteration, and the model prediction value of this round is updated through the adjustment of the learning rate.

[0134] After M rounds of iterations, the final calculation expression of the temperature detection model of the roxburghii juice fermentation tank is as follows:

[0135]

[0136] Among them, m is the iteration index, and M is the total number of iterations;

[0137] m gradually increases from 1 to M, representing each round of model update iteration. In each round, the model prediction value is adjusted according to the above iterative calculation rules;

[0138] M determines the total number of iterations of model updates;

[0139] The temperature detection model of the fermentation tank obtains the learning results of each iteration stage and smoothes out abnormal predictions that may be caused by data fluctuations in individual iterations, making the final temperature detection model prediction results more stable and reliable, and better reflecting the actual temperature of the sea buckthorn juice fermentation tank.

[0140] S204, detecting and predicting the temperature of the roxburghii raw juice fermentation tank by using a temperature detection model of the roxburghii raw juice fermentation tank;

[0141] S205, if it is predicted that the fermentation temperature of the roxburghii juice in a single fermentation tank exceeds the preset range of 25°C ± 2°C, extract the roxburghii juice and adjust the roxburghii juice to continue fermentation in a fermentation tank with normal temperature; if it is predicted that the fermentation temperature of the roxburghii juice in multiple fermentation tanks exceeds the preset range, adjust the ambient temperature;

[0142] Adjustment strategies include replacing the roxburghii fermentation tank, controlling the fermentation scene temperature and the air conditioning output temperature to control the fermentation tank environment temperature;

[0143] The temperature linkage system of the sea buckthorn fermentation scene includes distinguishing the fermentation areas, setting them as Area A, Area B, Area C, etc., and controlling the temperature of the fermentation area scene with abnormal temperature by receiving the abnormal temperature number of the fermentation tank.

[0144] like Figure 3 As shown, the specific implementation includes:

[0145] S2001, identifying the abnormal temperature area of ​​the roxburghii juice fermentation tank, and determining the abnormal temperature area number;

[0146] S2002, output temperature control instructions, control the scene linkage temperature control of the fermentation area, and adjust the output power of the air conditioner;

[0147] S2003, collecting the new fermentation tank temperature, predicting the temperature of the sea buckthorn juice fermentation tank, and performing scene-linked temperature intelligent control on the fermentation area.

[0148] If the temperature of a single fermentation tank is abnormal, the original juice of the roxburghii roxburghii is extracted and adjusted, and then the original juice of the roxburghii roxburghii is input into a fermentation tank with normal temperature for further fermentation;

[0149] If the fermentation tank temperature is still abnormal after adjusting the scene temperature and the air conditioner output temperature, the fermentation tank is damaged and the sea buckthorn juice fermentation tank with abnormal temperature needs to be replaced in time.

[0150] By predicting the temperature of the sea buckthorn juice fermentation tank, the temperature of the fermentation tank can be strictly controlled to prevent abnormal fermentation tank parameters caused by excessively high or low temperatures due to seasonal changes, thereby affecting the normal process of sea buckthorn juice production.

[0151] The fermentation process uses SOD, tannin, total flavonoids and sugar content as detection indicators to determine the optimal fermentation time and fermentation temperature. The optimal fermentation time is more than 300 days and the fermentation temperature is 25℃±2℃. 5G technology is used to monitor the temperature of each fermentation tank in real time and remotely communicate to ensure the stability of fermentation.

[0152] Importantly, it should be noted that the construction and arrangement of the present application shown in a plurality of different exemplary embodiments are only exemplary. Although only two embodiments are described in detail in this disclosure, it should be readily understood by those who refer to this disclosure that many modifications are possible, for example, the size, scale, structure, shape and ratio of various elements, and parameter values ​​(e.g., temperature, pressure, etc.), installation arrangement, use of materials, color, directional changes, etc., without substantially departing from the novel teachings and advantages of the subject matter described in the application. For example, the element shown as integrally formed can be composed of multiple parts or elements, the position of the element can be inverted or otherwise changed, and the nature or number or position of the discrete element can be changed or changed. Therefore, all such modifications are intended to be included in the scope of the present invention. The order or sequence of any process or method step can be changed or reordered according to an alternative embodiment. Any "device plus function" clause is intended to cover the structure of the execution function described in this article, and is not only structurally equivalent but also equivalent structure. Without departing from the scope of the present invention, other replacements, modifications, changes and omissions can be made in the design, operating conditions and arrangement of the exemplary embodiment. Therefore, the invention is not limited to a specific embodiment, but extends to numerous modifications still falling within the scope of the appended claims.

[0153] Additionally, in order to provide a concise description of exemplary embodiments, all features of an actual embodiment (ie, those features that are not relevant to the best mode presently contemplated for carrying out the invention or those that are not relevant to implementing the invention) may not be described.

[0154] It should be understood that in the development of any actual implementation, as in any engineering or design project, numerous implementation-specific decisions may be made. Such a development effort may be complex and time-consuming, but for those of ordinary skill having the benefit of this disclosure, the development effort will be a routine task of design, fabrication, and production without undue experimentation.

[0155] It should be noted that the above embodiments are only used to illustrate the technical solutions 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 solutions of the present invention may be modified or replaced by equivalents without departing from the spirit and scope of the technical solutions of the present invention, which should all be included in the scope of the claims of the present invention.

Claims

1. A preparation process for fermenting roxburghii juice, characterized in that: include: Inspecting and accepting the raw materials of the roxburghii roxburghii, pre-treating the raw materials of the roxburghii roxburghii, and crushing and squeezing the treated raw materials of the roxburghii roxburghii to obtain the roxburghii roxburghii juice; The size of the roxburghii residue in the roxburghii juice is detected and predicted, and the aperture of the filter cloth of the plate and frame filter or the mesh number of the vibrating screen is controlled to filter the roxburghii juice for the first time; The rosa roxburghii juice after the first filtration is transported to a precipitation tank through a pipeline, sealed and stored, and filled with nitrogen with a purity of 99.99%, and stored and precipitated anaerobically for 2-3 days; The upper layer of raw juice after precipitation is pumped into the fermentation tank through a sealed pipeline for storage and fermentation, and nitrogen with a purity of 99.99% is filled in. The temperature of the fermentation tank is monitored and predicted by the temperature detection model. The fermentation time is more than 300 days; After the fermentation of the sea buckthorn juice is completed, secondary filtration and sterilization are carried out, and the sterilized sea buckthorn fermented active liquid is filled and packaged, and finally the preparation of the sea buckthorn juice fermented active liquid is completed.

2. The preparation process of a roxburghii juice fermentation according to claim 1, characterized in that: The detection of the size of the roxburghii residue residue in the roxburghii original juice includes the collection, detection and feedback of the roxburghii residue residue in the roxburghii original juice; The collection of the roxburghii residue residue in the roxburghii original juice includes laser collection and roxburghii residue residue detection, including: The squeezed seabuckthorn juice flows in the conveying pipeline. The laser beam emitted by the laser transmitting module passes through the seabuckthorn juice in the pipeline. The seabuckthorn residue scatters the laser. The photoelectric detector in the scattered light receiving module collects the scattered light intensity signals at different angles in real time, and converts them into electrical signals for transmission to the seabuckthorn residue detection. The particle size distribution of the seabuckthorn residue is inverted by detecting the scattered light intensity fluctuation frequency.

3. The preparation process of a roxburghii juice fermentation according to claim 2, characterized in that: Arranging multi-angle photodetectors in a plane perpendicular to the laser beam, the photodetectors covering forward scattering and side scattering to form a three-dimensional light intensity distribution matrix; The size detection of the roxburghii residue residue obtains samples at the same time through time synchronization, and inputs the sample detection results into the roxburghii residue residue detection.

4. The preparation process of a roxburghii juice fermentation according to claim 3, characterized in that: Preprocessing the electrical signal and the detection result of the residue of roxburghii roxburghii, and extracting the features of the electrical signal and the detection result of the residue of roxburghii roxburghii; The extracted electrical signal features and the detection result features of the sea buckthorn residue are classified and integrated through feature fusion, the electrical signal features and the characteristic information of the sea buckthorn juice are aligned, the size of the sea buckthorn residue is captured, and the sea buckthorn residue is predicted.

5. The preparation process of a roxburghii roxburghii juice fermentation according to claim 4, characterized in that: The feedback command of the detection of the sea buckthorn residue residue is transmitted to the control system of the filtering equipment. If the predicted size of the sea buckthorn residue residue is larger than the preset value set by the sea buckthorn preparation process, it passes through the plate and frame filter or the vibrating screen in the filtering equipment; if the size of the sea buckthorn residue is smaller than the preset value set by the sea buckthorn preparation process, the aperture filter cloth is replaced or the mesh number of the vibrating screen is increased through the control unit.

6. The preparation process of a roxburghii juice fermentation according to claim 5, characterized in that: The juice conveying device is used to convey the first filtered prickly pear juice to a sedimentation tank through a sealed pipeline; Use a pipeline to connect the filtration equipment and the sedimentation tank, open the outlet valve of the filtration equipment, start the pump to transport the sea buckthorn juice to the sedimentation tank, monitor the transportation process, confirm that the inlet valve of the sedimentation tank is closed, and open it again after the sea buckthorn juice is full, and check the sealing of all interfaces and valves; Natural fermentation includes not adding any kind of yeast, and the sea buckthorn juice is fermented in a natural state in the fermentation tank.

7. The preparation process of a roxburghii juice fermentation according to claim 6, characterized in that: The optimization unit outputs the residual between the i+1th predicted value and the ith true value of the temperature detection model of the sea buckthorn juice fermentation tank. The temperature detection model compensates the temperature slope and intercept of the linear function of temperature and time output by the temperature detection model by receiving the residual.

8. The process for preparing the fermented roxburghii juice according to claim 7, characterized in that: The temperature detection model establishment method includes: S201, collecting fermentation temperature data during the fermentation process; S202, establishing a temperature detection model to monitor and predict the temperature in real time during the fermentation process of roxburghii; S203, by iteratively calculating the difference between the true value of the current roxburghii juice fermentation tank temperature and the current predicted value, and fitting the difference between the true value and the current predicted value by optimizing the unit; S204, detecting and predicting the fermentation result of the roxburghii raw juice fermentation temperature tank by using the roxburghii raw juice fermentation tank temperature detection model; S205. If the fermentation temperature of the roxburghii juice in a single fermentation tank is predicted to exceed the preset range of 25°C±2°C, the roxburghii juice is extracted and adjusted to input into a fermentation tank with normal temperature for further fermentation; if the fermentation temperature of the roxburghii juice in multiple fermentation tanks is predicted to exceed the preset range, the ambient temperature is adjusted.

9. The process for preparing the fermented roxburghii juice according to claim 8, characterized in that: The temperature detection model initializes the monitoring value and the predicted value, and determines the parameters that need to be optimized for the temperature detection model by obtaining the loss between the actual value and the predicted value of the fermentation tank temperature. The temperature detection model is then optimized to reduce the error in the prediction of the temperature detection model. The adjustment strategy includes replacing the roxburghii fermentation tank, controlling the fermentation scene temperature and the air conditioning output temperature to control the fermentation tank ambient temperature. The adjustment strategy methods include: S2001, identifying the abnormal temperature area of ​​the roxburghii juice fermentation tank, and determining the abnormal temperature area number; S2002, output temperature control instructions, control the scene linkage temperature control of the fermentation area, and adjust the output power of the air conditioner; S2003, collecting the new fermentation tank temperature, predicting the temperature of the roxburghii juice fermentation tank, and performing scene-linked temperature control on the fermentation area.

10. The process for preparing the fermented roxburghii juice according to claim 1, characterized in that: Extract the upper layer of juice to obtain the upper clear juice, store it in a sealed, light-proof environment, and fill it with 99.99% pure nitrogen gas, and ferment it at room temperature without oxygen. The fermentation time is more than 300 days. The secondary filtration is used to remove suspended matter and impurities produced during the fermentation process; The filling method is used to put the processed roxburghii fermented active stock solution into a packaging container.

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