Preparation process of roxburgh rose original juice fermentation product

Abstract

The present application relates to the technical field of roxburgh rose fermentation preparation, and discloses a preparation process of roxburgh rose raw juice fermentation, which comprises the following steps: receiving and pretreating roxburgh rose raw materials, crushing and squeezing the pretreated roxburgh rose raw materials to obtain roxburgh rose raw juice, detecting and predicting the size of roxburgh rose residue in the roxburgh rose raw juice, controlling the filter cloth pore size of a plate and frame filter or the mesh size of a vibrating screen, filtering the roxburgh rose raw juice for the first time, conveying the juice filtered for the first time to a sedimentation tank, sealing, avoiding light, and filling nitrogen gas with a purity of 99.99% to store the sedimentation tank in an anaerobic manner for 2-3 days, then pumping the upper layer of the sedimented raw juice into a fermentation tank through a sealed pipeline for storage and fermentation, filling nitrogen gas with a purity of 99.99%, monitoring and predicting the temperature of the fermentation tank through a temperature detection model, and fermenting for more than 300 days, so that the preparation of roxburgh rose raw juice fermentation and the temperature prediction of the fermentation tank are realized, and the safety and taste of roxburgh rose fermentation raw liquid production are ensured.

Description

Technical Field

[0001] This invention relates to the technical field of prickly pear fermentation preparation, and discloses a preparation process for prickly pear juice fermentation. Background Technology

[0002] Traditional methods are not precise and comprehensive enough in terms of raw material acceptance and pre-processing, making it easy for inferior fruits to be mixed in, which in turn affects the taste, flavor, and quality stability of subsequent fermented products. They also lack precise processing testing and prediction mechanisms. Most conventional fermentation processes often lack the step of establishing a dedicated model during processing to detect and predict the processing results in advance. Traditional fermentation is often not precise enough in key fermentation conditions such as temperature control and fermentation time. For example, the temperature may only be roughly controlled within a wide range, and there is no clear and strict standard for the fermentation time. This results in large fluctuations in the quality of different batches of products. Traditional fermentation processes require the addition of other microbial groups or strains such as yeast. Yeast activity and microbial activity have a certain impact on product production. Currently, most fermentation tanks on the market still use manual testing methods for temperature detection, which is costly. Manual testing is affected by the accuracy of equipment and the operator's experience, resulting in inaccurate test results. Summary of the Invention

[0003] The purpose of this section is to outline some aspects of embodiments of the present invention and to briefly describe some preferred embodiments. Simplifications or omissions may be made in this section, as well as in the abstract and title of this application, to avoid obscuring the purpose of these documents; however, such simplifications or omissions should not be construed as limiting the scope of the invention.

[0004] To solve the above-mentioned technical problems, the main objective of this invention is to provide a preparation process for prickly pear juice fermentation, specifically including:

[0005] S1: Accept the prickly pear raw materials, pre-process the prickly pear raw materials, crush and press the processed prickly pear raw materials to obtain prickly pear juice;

[0006] S2: Detect and predict the size of prickly pear residue in the prickly pear juice, and control the filter cloth pore size or vibrating screen mesh of the plate and frame filter to perform the first filtration of the prickly pear juice;

[0007] S3: The prickly pear juice after the first filtration is transported through a pipeline to a sedimentation tank, sealed and stored, and filled with nitrogen gas of 99.99% purity. It is then stored in an anaerobic environment for sedimentation for 2-3 days.

[0008] S4: The sedimented upper layer of juice is pumped into a fermentation tank through a sealed pipe for storage and fermentation. Nitrogen gas with a purity of 99.99% is introduced. The temperature of the fermentation tank is monitored and predicted using a temperature detection model. The fermentation time is more than 300 days.

[0009] S5: After the prickly pear juice is fermented, it undergoes secondary filtration and sterilization.

[0010] S6: The sterilized prickly pear fermented liquid is then bottled and packaged to complete the preparation of prickly pear juice fermentation.

[0011] As a preferred embodiment of the preparation process of prickly pear juice fermentation according to the present invention, wherein:

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

[0013] The collection of prickly pear residue in the prickly pear juice includes laser acquisition and detection of prickly pear residue, including:

[0014] The pressed prickly pear juice flows in the conveying pipe. The laser beam emitted by the laser emitting module passes through the prickly pear juice in the pipe. The prickly pear residue scatters the laser. The photodetector in the scattered light receiving module collects the intensity signal of the scattered light at different angles in real time and converts it into an electrical signal, which is then transmitted to the prickly pear residue detector. The particle size distribution of the prickly pear residue is inferred by detecting the frequency of the scattered light intensity fluctuation.

[0015] As a preferred embodiment of the preparation process of prickly pear juice fermentation according to the present invention, wherein:

[0016] A multi-angle photodetector is arranged in a plane perpendicular to the laser beam. The photodetector covers forward scattering and side scattering, forming a three-dimensional light intensity distribution matrix.

[0017] The size detection of prickly pear residue residue is achieved by acquiring samples at the same time in time synchronization and inputting the sample detection results into the prickly pear residue residue detection.

[0018] As a preferred embodiment of the preparation process of prickly pear juice fermentation according to the present invention, wherein:

[0019] The electrical signals and the detection results of prickly pear residue were preprocessed, and the features of the electrical signals and the detection results of prickly pear residue were extracted.

[0020] By using feature fusion, the extracted electrical signal features and the detection results of prickly pear residue are classified and integrated, the electrical signal features and the original prickly pear juice features are aligned, the size of the prickly pear residue is captured, and the prickly pear residue is predicted.

[0021] As a preferred embodiment of the preparation process of prickly pear juice fermentation according to the present invention, wherein:

[0022] Feedback commands from the detection of prickly pear residue are transmitted to the control system of the filtration equipment. If the predicted size of the prickly pear residue is greater than the preset value set in the prickly pear preparation process, the residue will pass through a plate and frame filter or a vibrating screen in the filtration equipment. If the size of the prickly pear residue is less than the preset value set in the prickly pear preparation process, the control unit will replace the filter cloth with a larger pore size or increase the mesh size of the vibrating screen.

[0023] As a preferred embodiment of the preparation process of prickly pear juice fermentation according to the present invention, wherein:

[0024] The juice conveying system is used to transport the prickly pear juice after the first filtration through a sealed pipe to the sedimentation tank;

[0025] Connect the filter equipment and the sedimentation tank using a pipe. Open the outlet valve of the filter equipment and start the pump to deliver the prickly pear juice to the sedimentation tank. Monitor the delivery process and confirm that the inlet valve of the sedimentation tank is closed. Open the valve after the prickly pear juice is full and check the sealing of all interfaces and valves.

[0026] Natural fermentation involves fermenting the prickly pear juice in a fermentation tank in a natural state without adding any yeast.

[0027] As a preferred embodiment of the preparation process of prickly pear juice fermentation according to the present invention, wherein:

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

[0029] As a preferred embodiment of the preparation process of prickly pear juice fermentation according to the present invention, wherein:

[0030] Methods for establishing temperature detection models include:

[0031] S201. Collect fermentation temperature data during the fermentation process;

[0032] S202. Establish a temperature detection model to monitor and predict the temperature in real time during the fermentation process of prickly pear;

[0033] S203. The difference between the actual value and the current predicted value of the current temperature of the prickly pear juice fermentation tank is calculated iteratively, and the difference between the actual value and the current predicted value is fitted by the optimization unit.

[0034] S204. The fermentation temperature and fermentation results of prickly pear juice fermentation tank are detected and predicted using a prickly pear juice fermentation tank temperature detection model.

[0035] S205. If the predicted fermentation temperature of prickly pear juice in a single fermentation tank exceeds the preset range of 25℃±2℃, the prickly pear juice is extracted and adjusted, and then fed into a fermentation tank with a normal temperature to continue fermentation. If the predicted fermentation temperature of prickly pear juice in multiple fermentation tanks exceeds the preset range, the ambient temperature is adjusted.

[0036] As a preferred embodiment of the preparation process of prickly pear juice fermentation according to the present invention, wherein:

[0037] The temperature detection model is initialized with monitored and predicted values. By obtaining the loss between the actual and predicted values ​​of the fermenter temperature, the parameters that need to be optimized in the temperature detection model are determined. By optimizing the temperature detection model, the error in the temperature detection model prediction is reduced.

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

[0039] S2001. Identify the temperature abnormality area in the prickly pear juice fermentation tank and determine the temperature abnormality area number.

[0040] S2002: Output temperature control command to control the scene linkage temperature control of the fermentation zone and adjust the air conditioner output power;

[0041] S2003: Collect the temperature of the new fermentation tank and predict the temperature of the prickly pear juice fermentation tank, and perform scene-linked intelligent temperature control of the fermentation zone.

[0042] As a preferred embodiment of the preparation process of prickly pear juice fermentation according to the present invention, wherein:

[0043] The upper layer of juice is extracted as the clear upper layer of juice. The storage conditions are sealed, protected from light, filled with nitrogen gas of 99.99% purity, and fermented at room temperature in an anaerobic environment for more than 300 days.

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

[0045] The filling process involves filling the treated prickly pear fermented stock solution into a packaging container.

[0046] The beneficial effects of this application are: real-time monitoring of parameters during the processing, detection and feedback of the size of prickly pear residue in the prickly pear juice to the filtration device, enabling automatic adaptive adjustment of the filtration device, fermentation of the prickly pear juice without the addition of any yeast, natural fermentation in the fermentation tank, and automatic monitoring and prediction of the temperature of each fermentation tank through a temperature detection model, strictly controlling the temperature of each fermentation tank and the fermentation tank group, and triggering scene temperature linkage control when necessary, thereby improving the intelligence of fermentation and the food safety of the additive-free fermentation process. Attached Figure Description

[0047] To more clearly illustrate the technical solutions of the embodiments of the present invention, the drawings used in the description of the embodiments will be briefly introduced below. Obviously, the drawings described below are only some embodiments of the present invention. For those skilled in the art, other drawings can be obtained based on these drawings without creative effort. Wherein:

[0048] Figure 1 This is a flowchart of a process for preparing prickly pear juice fermentation according to the present invention;

[0049] Figure 2 This is a flowchart of a method for establishing a temperature detection model for the fermentation activity of prickly pear juice according to the present invention;

[0050] Figure 3 This invention provides a method for handling abnormal temperature conditions during the fermentation of prickly pear juice.

[0051] Figure 4 This is a flowchart of the overall process topology of the method for activating prickly pear juice under abnormal temperature conditions according to the present invention.

[0052] Figure 5 This is a working diagram of a device for detecting prickly pear residue residue after fermentation of prickly pear juice, according to the present invention.

[0053] Attached figures: 1. Transmitter for detecting prickly pear residue; 2. Receiver for detecting prickly pear residue; 3. Photodetector; 4. Prickly pear residue; 5. Pipeline; 6. Prickly pear residue. Detailed Implementation

[0054] To make the above-mentioned objects, features and advantages of the present invention more apparent and understandable, the specific embodiments of the present invention will be described in detail below with reference to the accompanying drawings.

[0055] Many specific details are set forth in the following description in order to provide a full understanding of the invention. However, the invention may also be practiced in other ways different from those described herein, and those skilled in the art can make similar extensions without departing from the spirit of the invention. Therefore, the 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 phrase "in one embodiment" appearing in different places in this specification does not necessarily refer to the same embodiment, nor is it a single or selective embodiment that is mutually exclusive with other embodiments.

[0057] Example 1:

[0058] like Figure 1 As shown, a process for preparing prickly pear juice fermentation includes:

[0059] S1: Accept the prickly pear raw materials, pre-process the prickly pear raw materials, crush and press the processed prickly pear raw materials to obtain prickly pear juice.

[0060] The acceptance of prickly pear raw materials includes accepting the raw materials according to the acceptance standards.

[0061] Furthermore, the acceptance of prickly pear raw materials should meet the requirements of DB / T52936. The fruit should be oblate-spherical, densely covered with small, hooked spines, fresh, clean, and glossy. It should have a sweet and sour taste with a slightly astringent flavor, a strong aroma, and crisp flesh; yellow or orange in color; free from any pests, diseases, or mechanical damage. Fruit diameter (cm) ≥ 2.5, single fruit weight (g) ≥ 6, fruit firmness (N / cm²) ≤ 1.7. Hygiene indicators should meet the requirements for pome fruits and hawthorn in GB 2762-2022 and GB 2763-2021. Vitamin C content (%) ≥ 1.8. It should be packaged in a dedicated plastic fruit basket, and there should be no other foreign matter visible to the naked eye.

[0062] The pretreatment of prickly pear raw materials includes screening, tumbling, and air drying.

[0063] Furthermore, the raw materials are screened by a tumbling separator to remove impurities such as weeds, leaves, stems, and dead branches, as well as inferior fruits with a diameter of less than 2.5cm. Broken fruits and impurities are then removed by a tumbling separator and manual assistance.

[0064] Tumbling involves rinsing the fresh fruit with high-pressure water in a tumbling machine to remove dust or impurities from the surface. Requirements: The washing water should meet the requirements of GB 5749-2022, and the surface of the fresh fruit should be clean and free of impurities after washing.

[0065] Air drying involves washing fresh fruit and then drying it using a roller dryer until there are no obvious water droplets on the fruit surface.

[0066] The process involves crushing and pressing the pre-processed prickly pear raw material.

[0067] Furthermore, the crushing process involves air-drying fresh fruit and then crushing it using a crusher, resulting in uniform, non-clumping fruit residue and no leakage of juice.

[0068] The pressing process involves crushing the fresh fruit, pressing it through a belt press, separating the pulp and juice, with the juice flowing through pipes into a buffer tank, and the pulp being discharged from the workshop through a screw conveyor. After pressing, the pulp is tightly bound into clumps without leakage, and the original juice is yellow or light yellow in color, with a distinct prickly pear aroma and no other off-flavors, and a small amount of granular substances (residue of prickly pear pulp).

[0069] S2: Detect and predict the size of prickly pear residue in the prickly pear juice, and control the filter cloth pore size or vibrating screen mesh size of the plate and frame filter to perform the first filtration of the prickly pear juice.

[0070] Furthermore, the first filtration involves filtering the pressed juice through a filtration device, resulting in a small amount of fine suspended powder.

[0071] The detection of prickly pear residue in prickly pear juice includes the collection, detection, and feedback of prickly pear residue.

[0072] The collection of prickly pear residue includes laser agglutination and detection of prickly pear residue, including:

[0073] The laser emission module is preheated, the output power is stabilized at the set value, and the initial loading for detecting the size of the prickly pear residue is initiated.

[0074] The pressed prickly pear juice flows in the conveying pipe. The laser beam emitted by the laser emitting module passes through the prickly pear juice in the pipe. The prickly pear residue scatters the laser. The photodetector in the scattered light receiving module collects the intensity signal of the scattered light at different angles in real time and converts it into an electrical signal, which is then transmitted to the prickly pear residue detector. The particle size distribution of the prickly pear residue is inferred by detecting the frequency of the scattered light intensity fluctuation.

[0075] A multi-angle photodetector is arranged in a plane perpendicular to the laser beam. The photodetector covers forward scattering and side scattering, forming a three-dimensional light intensity distribution matrix.

[0076] like Figure 5 The diagram shows the working process of the prickly pear residue detection device. The prickly pear residue detection transmitter 1 emits a laser beam through a photoelectric detector 3 with a screen, and the laser beam is reflected by the prickly pear residue 4 in the pipe 5. The size of the prickly pear residue 6 is obtained by the prickly pear residue detection receiver 2.

[0077] The size detection of prickly pear residue residue is achieved by acquiring samples at the same time in time synchronization and inputting the sample detection results into the prickly pear residue residue detection.

[0078] The electrical signals and the detection results of prickly pear residue were preprocessed, and the features of the electrical signals and the detection results of prickly pear residue were extracted.

[0079] By using feature fusion, the extracted electrical signal features and the detection results of prickly pear residue are classified and integrated, the electrical signal features and the original prickly pear juice features are aligned, the size of the prickly pear residue is captured, and the prickly pear residue is predicted.

[0080] Feedback commands from the detection of prickly pear residue are transmitted to the control system of the filtration equipment. If the size of the prickly pear residue is larger than the preset value set in the prickly pear preparation process, it will pass through the plate and frame filter or vibrating screen in the filtration equipment. If the size of the prickly pear residue is smaller than the preset value set in the prickly pear preparation process, the control unit will replace the filter cloth with a smaller pore size or increase the mesh size of the vibrating screen.

[0081] S3: The prickly pear juice after the first filtration is transported through a pipeline to a sedimentation tank, sealed and stored, and filled with nitrogen gas of 99.99% purity. It is then stored in an anaerobic environment for sedimentation for 2-3 days.

[0082] The juice conveying system is used to transport the prickly pear juice after the first filtration through a sealed pipe to the sedimentation tank, ensuring that no air or other contaminants are introduced during the transportation process.

[0083] Specific steps include: using food-grade stainless steel pipes to connect the filter equipment and the sedimentation tank, ensuring that the pipe joints are well sealed and leak-free, opening the outlet valve of the filter equipment, starting the pump to deliver the prickly pear juice to the sedimentation tank, monitoring the delivery process to ensure that the prickly pear juice flows smoothly and unobstructed, confirming that the inlet valve of the sedimentation tank is closed, and opening it only after the prickly pear juice is full, and checking the sealing of all joints and valves to prevent air from entering.

[0084] For example, the specific steps for sealing the sedimentation tank are as follows: After the prickly pear juice has been completely transferred to the sedimentation tank, close the inlet valve.

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

[0086] For example, the specific steps for light protection are to place the sedimentation tank in a dark or dimly lit room.

[0087] Cover the container with a light-blocking curtain or black light-blocking cloth to ensure complete light protection. Regularly check the light-blocking effect, ensure there are no light sources around the container, record the ambient temperature and humidity, and maintain suitable storage conditions.

[0088] Nitrogen gas with a purity of 99.99% is injected to create an anaerobic environment, preventing oxidation and maintaining the quality of the prickly pear juice.

[0089] S4: The sedimented upper layer of juice is pumped into a fermentation tank through a sealed pipe for storage and fermentation. Nitrogen gas with a purity of 99.99% is introduced. The temperature of the fermentation tank is monitored and predicted using a temperature detection model. The fermentation time is more than 300 days.

[0090] Natural fermentation refers to the natural fermentation process without the addition of yeast or other additives.

[0091] Specifically, the upper layer of juice is extracted as the clear upper layer of juice, and the storage conditions are sealed, protected from light, filled with nitrogen gas of 99.99% purity, and fermented at room temperature in an anaerobic environment for more than 300 days.

[0092] S5: After the prickly pear juice is fermented, it undergoes secondary filtration and sterilization.

[0093] The secondary filtration process is used to further remove suspended solids and impurities generated during fermentation, ensuring the clarity and stability of the prickly pear juice.

[0094] Specific implementation methods include:

[0095] The prickly pear fermentation solution in the fermentation tank is sent through a sealed pipeline into the centrifuge workshop for filtration using a centrifuge.

[0096] The prickly pear juice after secondary filtration is sterilized.

[0097] S6: The sterilized prickly pear fermented liquid is then bottled and packaged to complete the preparation of prickly pear juice fermentation.

[0098] The filling process involves accurately filling the processed prickly pear fermented liquid into packaging containers to ensure product quality and hygiene.

[0099] For example, automatic filling machines are suitable for large-scale production.

[0100] During filling, ensure that the packaging containers are clean and sterile, and check the operating status of the filling equipment.

[0101] The sterilized prickly pear fermented stock solution 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 filling container is then sealed with a sealing machine to ensure airtightness. The sealing quality is checked to prevent air leakage or seepage.

[0102] Packaging is used to protect products from external environmental influences and extend their shelf life.

[0103] The packaging uses aluminum foil bags, which are convenient to carry and have good sealing properties.

[0104] The packaging uses aluminum foil bags printed with product labels, including product name, ingredients, product standard number, production date, shelf life, and other information.

[0105] Packing involves placing the packaged products into cartons, ensuring they are stacked neatly and securely, and labeling the quantity and specifications of the products inside the cartons.

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

[0107] like Figure 4As shown, the process flow diagram of prickly pear includes raw material acceptance, screening, impurity removal, tumbling, air drying, crushing, pressing, primary filtration, sedimentation, storage for fermentation, secondary filtration, sterilization, and filling and packaging. Temperature detection is used to detect and predict the real-time temperature of the fermentation tank, and the detection results are fed back to the fermentation tank for fine-tuning of the fermentation tank temperature.

[0108] Furthermore, the processing results of prickly pear are tested through filtration, and the test results are fed back to the filtration equipment. The first filtration is adjusted by selecting the filter cloth pore size of the plate and frame filter or the mesh size of the vibrating screen.

[0109] Example 2:

[0110] A process for preparing prickly pear juice fermentation also includes:

[0111] Furthermore, such as Figure 2 As shown, the methods for establishing the temperature detection model include:

[0112] S201. Collect fermentation temperature data during the fermentation process. The fermentation temperature data is the real-time temperature value of the fermenter.

[0113] S202. Establish a temperature detection model to monitor and predict the temperature of the fermentation tank during the prickly pear fermentation process in real time.

[0114] Furthermore, the temperature detection model initializes the monitored and predicted values. By obtaining the loss between the actual and predicted values ​​of the fermenter temperature, the parameters that need to be optimized for the temperature detection model are determined. By optimizing the temperature detection model, the error in the temperature detection model prediction is reduced.

[0115] The initialization calculation expression for the temperature detection model is shown below:

[0116]

[0117] Where arg is the complex depression angle function, min is the minimum value function, f(z) is the initialization of the temperature detection model for the prickly pear juice fermentation tank, and f i Let γ be the temperature of the prickly pear juice fermentation tank for the i-th sample, γ be the predicted value of the prickly pear juice fermentation tank temperature detection model, n be the number of samples, and MES be the loss function.

[0118] The predicted value of the temperature detection model for the prickly pear juice fermentation tank is obtained by definite integral operation of temperature values ​​at continuous time points 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] Furthermore, the residual between the (i+1)th predicted value and the ith true value of the temperature detection model for the prickly pear juice fermentation tank is optimized. The temperature detection model compensates for the temperature slope and intercept of the linear function of temperature versus time output by receiving the residual.

[0120] The expression for calculating the loss function is as follows:

[0121]

[0122] Furthermore, the MES loss function is set to the standard mean square loss function, but it can also be fine-tuned according to actual production needs.

[0123] S203. The difference between the actual value and the current predicted value of the current temperature of the prickly pear juice fermentation tank is calculated iteratively, and the difference between the actual value and the current predicted value is fitted by the optimization unit.

[0124] The calculation expression for the optimization unit is shown below:

[0125]

[0126] Where R is the residual between the (i+1)th predicted value and the ith true value of the temperature detection model for the prickly pear juice fermentation tank, and f i+1 f is the predicted temperature of the prickly pear juice fermentation tank for the (i+1)th sample. i (z) represents the temperature of the fermentation tank for the i-th sample of prickly pear juice;

[0127] The temperature detection model for the prickly pear juice fermentation tank is updated using a new training set. The calculation expression for updating the temperature detection model for the prickly pear juice fermentation tank is as follows:

[0128] G m (X)=G m-1 (X)+η×Q m (X)

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

[0130] G m (X) represents the model's predicted temperature of the prickly pear juice fermentation tank after this iteration. This value will continuously approach the actual temperature as the iteration progresses, and is the core output that the model dynamically adjusts as it learns new data.

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

[0132] The learning rate η is a hyperparameter that typically ranges from 0 to 1. It controls the step size by which the model adjusts in the "correct direction" indicated by the new training data in each iteration. If the learning rate is too large, the model will "skip" the optimal solution during the update process, leading to failure to convergence or even worse prediction results. On the other hand, if the learning rate is too small, the model will update too slowly, requiring more iterations to achieve a good prediction effect, increasing computational costs and time consumption. Therefore, it is necessary to reasonably select the value of the learning rate based on the characteristics of the actual training data and the model performance through experiments and other methods.

[0133] Using the fermentation tank temperature decision tree as the basic temperature prediction model component, in each iteration, a fermentation tank temperature decision tree is retrained with data from the new training set. The decision tree outputs a corresponding temperature prediction value based on the input prickly pear juice fermentation tank temperature data. This prediction value is compared with the prediction value of the previous iteration, and the model prediction value of the current iteration is updated by adjusting the learning rate.

[0134] After M rounds of iteration, the final calculation expression of the prickly pear juice fermentation tank temperature detection model is shown below:

[0135]

[0136] Where m is the iteration index and M is the total number of iterations;

[0137] m starts from 1 and gradually increases 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 for model updates;

[0139] The temperature detection model of the fermentation tank acquires the learning results of each iteration stage, smoothing out abnormal predictions that may be caused by data fluctuations in individual iterations. This makes the final temperature detection model prediction results more stable and reliable, and better reflects the actual temperature of the prickly pear juice fermentation tank.

[0140] S204. The temperature of the prickly pear juice fermentation tank is detected and predicted using a temperature detection model for the fermentation tank.

[0141] S205. If the fermentation temperature of prickly pear juice in a single fermentation tank is predicted to exceed the preset range of 25℃±2℃, the prickly pear juice is extracted and adjusted and then fed into a fermentation tank with a normal temperature to continue fermentation. If the fermentation temperature of prickly pear juice in multiple fermentation tanks is predicted to exceed the preset range, the ambient temperature is adjusted.

[0142] The adjustment strategy includes replacing the prickly pear fermentation tank, controlling the fermentation environment temperature and the air conditioning output temperature to control the ambient temperature of the fermentation tank;

[0143] The prickly pear fermentation scene temperature linkage system includes distinguishing fermentation zones, which are respectively set as zone A, zone B, zone C, etc. By receiving the temperature abnormality number of the fermentation tank, the system controls the temperature of the fermentation zone scene with abnormal temperature.

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

[0145] S2001. Identify the temperature abnormality area in the prickly pear juice fermentation tank and determine the temperature abnormality area number.

[0146] S2002: Output temperature control command to control the scene linkage temperature control of the fermentation zone and adjust the air conditioner output power;

[0147] S2003: Collect the temperature of the new fermentation tank and predict the temperature of the prickly pear juice fermentation tank, and perform scene-linked intelligent temperature control of the fermentation zone.

[0148] If the temperature of a single fermentation tank is abnormal, extract the prickly pear juice, adjust the prickly pear juice, and input it into a fermentation tank with a normal temperature to continue fermentation.

[0149] If adjusting the ambient temperature and air conditioner output temperature does not resolve the issue of abnormal fermentation tank temperature, the fermentation tank is damaged and needs to be replaced promptly.

[0150] By predicting the temperature of the prickly pear juice fermentation tank, the temperature of the fermentation tank is strictly controlled to prevent abnormal fermentation tank parameters caused by excessively high or low temperatures due to seasonal changes, which could affect the normal process of prickly pear juice production.

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

[0152] It is important to note that the constructions and arrangements of this application shown in several different exemplary embodiments are merely illustrative. Although only two embodiments are described in detail in this disclosure, those who consult this disclosure will readily understand that many modifications are possible without substantially departing from the novel teachings and advantages of the subject matter described in this application. For example, variations in the size, dimensions, structure, shape and proportion of various elements, as well as parameter values ​​(e.g., temperature, pressure, etc.), mounting arrangements, use of materials, color, orientation, etc. For instance, an element shown as integrally formed may be composed of multiple parts or elements, the position of elements may be inverted or otherwise altered, and the nature or number or position of discrete elements may be changed or altered. Therefore, all such modifications are intended to be included within the scope of the invention. The order or sequence of any process or method steps may be changed or rearranged according to alternative embodiments. Any "device plus function" clause is intended to cover the structure performing the function described herein, and not only structural equivalents but also equivalent structures. Other substitutions, modifications, alterations, and omissions may be made in the design, operation, and arrangement of the exemplary embodiments without departing from the scope of the invention. Therefore, the present invention is not limited to the specific embodiments, but extends to various modifications that still fall within the scope of the appended claims.

[0153] Furthermore, in order to provide a concise description of exemplary embodiments, not all features of actual embodiments (i.e., those features that are not relevant to the best mode of carrying out the invention as currently considered, or those features that are not relevant to implementing the invention) may be omitted.

[0154] It should be understood that numerous specific implementation decisions can be made during the development of any practical implementation, such as in any engineering or design project. Such development efforts may be complex and time-consuming, but for those of ordinary skill in the art who benefit from this disclosure, the development effort will be a routine task in design, manufacturing, and production without requiring extensive experimentation.

[0155] It should be noted that the above embodiments are only used to illustrate the technical solutions of the present invention and are not intended to limit it. Although the present invention has been described in detail with reference to preferred embodiments, those skilled in the art should understand that modifications or equivalent substitutions can be made to the technical solutions of the present invention without departing from the spirit and scope of the technical solutions of the present invention, and all such modifications or substitutions should be covered within the scope of the claims of the present invention.

Claims

1. A preparation process for fermented prickly pear juice, characterized in that, include: Accept the raw materials of prickly pear, pre-process the raw materials of prickly pear, crush and press the processed raw materials of prickly pear to obtain prickly pear juice; The size of prickly pear residue in the prickly pear juice was detected and predicted, and the filter cloth pore size or vibrating screen mesh size of the plate and frame filter was controlled to perform the first filtration of the prickly pear juice. The prickly pear juice after the first filtration is piped to a sedimentation tank, sealed and filled with 99.99% pure nitrogen gas, and stored in an anaerobic environment for 2-3 days to settle. The sedimented upper layer of juice is pumped into a fermentation tank through a sealed pipe for storage and fermentation. Nitrogen gas with a purity of 99.99% is introduced. The temperature of the fermentation tank is monitored and predicted using a temperature detection model. The fermentation time is more than 300 days. After the prickly pear juice fermentation is completed, it undergoes secondary filtration and sterilization. The sterilized prickly pear fermented liquid is then bottled and packaged to complete the preparation of prickly pear juice fermentation. Methods for establishing temperature detection models include: S201. Collect fermentation temperature data during the fermentation process; S202. Establish a temperature detection model to monitor and predict the temperature in real time during the fermentation process of prickly pear; The temperature detection model is initialized with monitored and predicted values. By obtaining the loss between the actual and predicted values ​​of the fermenter temperature, the parameters that need to be optimized in the temperature detection model are determined. By optimizing the temperature detection model, the error in the temperature detection model prediction is reduced. The optimization unit outputs the residual between the (i+1)th predicted value and the ith true value of the temperature detection model for the prickly pear juice fermentation tank. The temperature detection model compensates for the temperature slope and intercept of the linear function of temperature versus time output by receiving the residual. S203. The difference between the actual value and the current predicted value of the current temperature of the prickly pear juice fermentation tank is calculated iteratively, and the difference between the actual value and the current predicted value is fitted by the optimization unit. S204. The fermentation temperature and fermentation results of prickly pear juice fermentation tank are detected and predicted using a prickly pear juice fermentation tank temperature detection model. S205. If the fermentation temperature of prickly pear juice in a single fermentation tank is predicted to exceed the preset range of 25℃±2℃, the prickly pear juice is extracted and adjusted and then fed into a fermentation tank with a normal temperature to continue fermentation. If the fermentation temperature of prickly pear juice in multiple fermentation tanks is predicted to exceed the preset range, the ambient temperature is adjusted. The adjustment strategy includes replacing the prickly pear fermentation tank, controlling the fermentation environment temperature and air conditioning output temperature to control the ambient temperature of the fermentation tank. The adjustment strategy methods include: S2001. Identify the temperature abnormality area in the prickly pear juice fermentation tank and determine the temperature abnormality area number. S2002: Output temperature control command to control the scene linkage temperature control of the fermentation zone and adjust the air conditioner output power; S2003: Collect the temperature of the new fermentation tank and predict the temperature of the prickly pear juice fermentation tank, and perform scene-linked temperature control of the fermentation zone.

2. The preparation process of prickly pear juice fermentation according to claim 1, characterized in that: The detection of prickly pear residue size in prickly pear juice includes the collection, detection, and feedback of prickly pear residue in prickly pear juice; The collection of prickly pear residue in the prickly pear juice includes laser acquisition and detection of prickly pear residue, including: The pressed prickly pear juice flows in the conveying pipe. The laser beam emitted by the laser emitting module passes through the prickly pear juice in the pipe. The prickly pear residue scatters the laser. The photodetector in the scattered light receiving module collects the intensity signal of the scattered light at different angles in real time and converts it into an electrical signal, which is then transmitted to the prickly pear residue detector. The particle size distribution of the prickly pear residue is inferred by detecting the frequency of the scattered light intensity fluctuation.

3. The preparation process of prickly pear juice fermentation according to claim 2, characterized in that: A multi-angle photodetector is arranged in a plane perpendicular to the laser beam. The photodetector covers forward scattering and side scattering, forming a three-dimensional light intensity distribution matrix. The size detection of prickly pear residue residue is achieved by acquiring samples at the same time in time synchronization and inputting the sample detection results into the prickly pear residue residue detection.

4. The preparation process of prickly pear juice fermentation according to claim 3, characterized in that: The electrical signals and the detection results of prickly pear residue were preprocessed, and the features of the electrical signals and the detection results of prickly pear residue were extracted. By using feature fusion, the extracted electrical signal features and the detection results of prickly pear residue are classified and integrated, the electrical signal features and the original prickly pear juice features are aligned, the size of the prickly pear residue is captured, and the prickly pear residue is predicted.

5. The preparation process of prickly pear juice fermentation according to claim 4, characterized in that: Feedback commands from the detection of prickly pear residue are transmitted to the control system of the filtration equipment. If the predicted size of the prickly pear residue is greater than the preset value set in the prickly pear preparation process, the residue will pass through a plate and frame filter or a vibrating screen in the filtration equipment. If the size of the prickly pear residue is less than the preset value set in the prickly pear preparation process, the control unit will replace the filter cloth with a larger pore size or increase the mesh size of the vibrating screen.

6. The preparation process of prickly pear juice fermentation according to claim 5, characterized in that: The juice conveying system is used to transport the prickly pear juice after the first filtration through a sealed pipe to the sedimentation tank; Connect the filter equipment and the sedimentation tank using a pipe. Open the outlet valve of the filter equipment and start the pump to deliver the prickly pear juice to the sedimentation tank. Monitor the delivery process and confirm that the inlet valve of the sedimentation tank is closed. Open the valve after the prickly pear juice is full and check the sealing of all interfaces and valves. Natural fermentation involves fermenting the prickly pear juice in a fermentation tank in a natural state without adding any yeast.

7. The preparation process of prickly pear juice fermentation according to claim 1, characterized in that: The upper layer of juice is extracted as the clear upper layer of juice. The storage conditions are sealed, protected from light, and filled with 99.99% pure nitrogen gas. It is then stored and fermented at room temperature in an anaerobic environment for more than 300 days. The secondary filtration is used to remove suspended solids and impurities generated during the fermentation process; The filling process is used to fill the processed prickly pear fermented liquid into a packaging container.

Images