Optimization method for preparation process of anthocyanin film coated gel soft sweets

Abstract

The present invention discloses an anthocyanin film coated gel soft sweet preparation process optimization method, and relates to the technical field of soft sweet production and processing, the method comprises the processes of gel melting, sugar melting, blending, molding, coating pretreatment and coating, and a low temperature ultrasonic mixing technology is introduced in all the mixing processes in the previous steps, uniform dispersion of components is effectively promoted through vibration of the ultrasonic equipment, meanwhile, the working intensity of the ultrasonic equipment is automatically adjusted through a PID control algorithm according to real-time temperature feedback, and it is ensured that the temperature in the mixing process is always maintained in a target range. The temperature deviation is monitored in real time through a PID control method, the ultrasonic power is adjusted, the temperature change can be accurately controlled in the whole preparation process, heat-sensitive components such as anthocyanin are prevented from being inactivated due to overheating, and the effectiveness and stability of the heat-sensitive components are ensured.

Description

Technical Field

[0001] The present invention relates to the technical field of gummy production and processing, and particularly to an optimization method for the preparation process of anthocyanin film-coated gel gummies. Background Art

[0002] With the gradual increase in the demand for healthy foods and functional foods, gel gummies have gradually become one of the products favored by consumers due to their good taste, convenience in carrying, and certain health functions. As a relatively new food form, gel gummies are widely used in multiple fields including nutritional supplements, prebiotics, vitamins, etc. However, during the preparation of gel gummies, many active ingredients are usually heat-sensitive substances and are prone to losing their activity during high temperature, strong light, and long-term storage processes, which poses a technical problem for traditional gel gummy preparation processes in effectively protecting these ingredients.

[0003] Currently, traditional gel gummy preparation processes often use high-temperature heating and mixing methods to dissolve raw materials, which not only easily destroys the activity of heat-sensitive ingredients but also may lead to unstable product quality. In addition, many existing technologies have deficiencies in temperature control and it is difficult to maintain precise temperature control throughout the mixing, shaping, and coating processes, thus affecting the quality of the final product.

[0004] To overcome these technical challenges, the present invention proposes an optimization method for the preparation process of anthocyanin film-coated gel gummies. This method effectively avoids the inactivation of heat-sensitive ingredients during the production process by introducing low-temperature ultrasonic mixing technology and combining a PID control system to precisely adjust the ultrasonic power and temperature. Summary of the Invention

[0005] The purpose of this part is to outline some aspects of the embodiments of the present invention and briefly introduce some preferred embodiments. Some simplifications or omissions may be made in this part, as well as in the abstract and title of the present application, to avoid obscuring the purpose of this part, the abstract, and the title, and such simplifications or omissions cannot be used to limit the scope of the present invention.

[0006] In view of the problems existing in the above-mentioned prior art, the present invention is proposed.

[0007] To solve the above technical problems, the present invention provides the following technical solution: an optimization method for the preparation process of anthocyanin film-coated gel gummies, including the following steps:

[0008] Step 1: Mix pectin, carrageenan, starch, gelatin, and hot water in a certain proportion in a sol tank, stir evenly until fully dissolved, and there are no visible particles to the naked eye. After uniform dissolution, keep it warm for storage and wait for use;

[0009] Step 2: Place maltitol liquid, maltitol powder, xylitol, white sugar, maltose syrup, and erythritol in a certain proportion in a sugar dissolving tank for mixing. After mixing evenly, mix the gelling agent to be used in step 1 into the sugar dissolving tank and mix evenly with the sweetener;

[0010] Step 3: Weigh the uniformly mixed gelling agent and sweetener solution according to the capacity and case ratio of the mixing pot, and add a certain amount of flavor, citric acid and malic acid;

[0011] In the mixing process of the above steps 1 to 3, low-temperature ultrasonic mixing technology is introduced. The vibration of the ultrasonic equipment will effectively promote the uniform dispersion of the ingredients. At the same time, the working intensity of the ultrasonic equipment is automatically adjusted according to the real-time temperature feedback through the algorithm to ensure that the temperature during the mixing process is always maintained within the target range;

[0012] Step 4: Mix all the above liquid materials evenly and pour them into the powder tray through a pouring machine to form the finished product. After the pouring is completed, the powder tray is dried, demoulding and sand mixing are carried out to obtain the finished product.

[0013] Step 5: Weigh a certain amount of coating powder and add purified water to mix evenly. Use a stirrer to stir thoroughly until no visible particles are observed with the naked eye to obtain a coating solution. Then directly put a certain amount of blueberry anthocyanin into the coating solution and set it aside for use. Then add the gel candy made in the above step 4 into the coating pot according to the quantitative quantity, turn on the rotating button of the coating pot, adjust the position of the coating liquid spray gun to be flush with the coating pot, and start coating. After coating, send it to the drying room for drying. After drying, the temperature of the sugar body drops to room temperature and is packaged and stored.

[0014] As a preferred solution of the method for optimizing the preparation process of anthocyanin film-coated jelly candy of the present invention, the specific method of the low-temperature ultrasonic mixing technology is as follows:

[0015] S101: Set the target mixing temperature to T0 and initialize the ultrasonic device power P us ;

[0016] S102: According to the formula requirements of steps 1 to 3, add the ingredients into the sol tank in proportion and mix them, turn on the ultrasonic equipment to mix, and monitor the current temperature T in real time. t , calculate the temperature deviation ΔT(t) = T0-T t , and record it;

[0017] S103: finely adjusting the ultrasonic power using a PID control method according to the temperature deviation Δ(t).

[0018] As a preferred solution of the method for optimizing the preparation process of anthocyanin film-coated jelly candy of the present invention, the system will continue to monitor the temperature T after each adjustment of the ultrasonic power. t, and further adjust the power output according to the new temperature deviation ΔT(t);

[0019] During the entire mixing process, the temperature deviation ΔT(t) is continuously calculated and fed back into the ultrasonic power adjustment calculation process.

[0020] As a preferred embodiment of the method for optimizing the preparation process of the anthocyanin film-coated gel gummy bears of the present invention, wherein: the PID control method includes: proportional term control, that is, adjusting the ultrasonic power according to the instantaneous change of the temperature deviation, aiming to quickly bring the temperature close to the target temperature;

[0021] By multiplying the temperature deviation by the proportional coefficient K p to determine the adjustment amplitude of the power; the adjustment formula is:

[0022] P p = K p ·ΔT(t)

[0023] wherein, K p is the proportional coefficient. By calculating the contribution of the current temperature deviation to the power adjustment, if the temperature deviation is large, the proportional term will generate a large power output, thereby adjusting the temperature faster.

[0024] As a preferred embodiment of the method for optimizing the preparation process of the anthocyanin film-coated gel gummy bears of the present invention, wherein: the PID control method further includes: integral term control, that is, considering the accumulation of the temperature deviation, that is, the total temperature change over a past period of time, to correct the long-term deviation caused by insufficient short-term adjustment; the adjustment formula is:

[0025]

[0026] wherein, K i is the integral coefficient, and the influence of the temperature deviation accumulation on the power adjustment is calculated through the integral term P i (t).

[0027] As a preferred embodiment of the method for optimizing the preparation process of the anthocyanin film-coated gel gummy bears of the present invention, wherein: when the temperature deviation ΔT(t) is greater than the first threshold, the influence of the proportional term P p (t) is more significant. At this time, the PID control strategy is: P us (t)=P p (t)=K p ·ΔT(t), where P us (t) is the adjustment amount of the ultrasonic power;

[0028] When ΔT(t) is less than or equal to the first threshold, the integral term P i(t) play a greater role, and the PID control strategy is: by adding the accumulated deviation to adjust the ultrasonic power to ensure the long-term stability of the temperature. The proportional control still exists, but as the deviation decreases, the integral control begins to play a role to ensure long-term stability.

[0029] As a preferred scheme of the method for optimizing the preparation process of the anthocyanin film-coated gel gummy of the present invention, wherein: the temperature deviation ΔT(t) is greater than the third threshold and P p (t) exceeds the set safety power limit value P safe , then temporarily stop the integral adjustment, only adjust the temperature through the proportional term, and limit the power output not to exceed the safety value; the PID control strategy is: P1(t) = min(P0 + K p ·ΔT(t), P safe) , where P1(t) represents the adjusted ultrasonic power and P0 represents the ultrasonic power before adjustment.

[0030] An optimization system applied to the method for optimizing the preparation process of the anthocyanin film-coated gel gummy, the system includes: a raw material weighing and calculating module, which is responsible for the preliminary raw material weighing preparation and calculation to ensure that all components reach the ideal state and lay the foundation for the subsequent steps;

[0031] A low-temperature ultrasonic mixing module, which uses low-temperature ultrasonic technology to mix raw materials. During the mixing process, the temperature is monitored and adjusted in real time to avoid the inactivation of heat-sensitive components due to high temperature. The PID control algorithm is introduced, and the power of the ultrasonic device is automatically adjusted according to the real-time temperature feedback to ensure that the temperature always remains within the target range;

[0032] A casting and molding module, which is responsible for pouring the prepared liquid raw materials into a predetermined mold through a casting machine to form the original shape of the gummy; a film coating process module, which is used for the anthocyanin film coating operation to ensure that a protective film is coated on the surface of the gummy, thereby avoiding the inactivation of heat-sensitive components; and a drying and cooling module, which dries the coated gel gummy to ensure that the temperature of the coated gummy body drops to room temperature while retaining the activity of anthocyanin.

[0033] The present invention also discloses a computer device, including a memory and a processor, the memory stores a computer program, and when the processor executes the computer program, the steps of the method for optimizing the preparation process of the anthocyanin film-coated gel gummy are implemented.

[0034] The present invention also discloses a computer-readable storage medium, on which a computer program is stored, and when the computer program is executed by a processor, the steps of the method for optimizing the preparation process of the anthocyanin film-coated gel gummy are implemented.

[0035] The beneficial effects of the present invention:

[0036] 1. The present invention monitors the temperature deviation in real time through the PID control method and adjusts the ultrasonic power, which can precisely control the temperature change during the whole preparation process, avoid the inactivation of heat-sensitive components such as anthocyanins due to overheating, and ensure their effectiveness and stability.

[0037] 2. Through the low-temperature ultrasonic mixing technology, the present invention can improve the uniformity of each raw material without destroying the activity of the components, making all components better blend, and the quality of the final product is more stable. Moreover, the PID control method of the present invention can dynamically adjust the ultrasonic power according to the real-time temperature feedback, avoiding the deficiency that the traditional temperature control method cannot be flexibly adjusted, and can achieve the best temperature control effect at different production stages. BRIEF DESCRIPTION OF THE DRAWINGS

[0038] In order to more clearly illustrate the technical solutions of the embodiments of the present invention, the following will briefly introduce the drawings required for the description of the embodiments. Obviously, the following drawings are only some embodiments of the present invention. For those of ordinary skill in the art, without creative efforts, other drawings can be obtained based on these drawings. Among them:

[0039] Figure 1 It is a schematic diagram of the overall structure of the method for optimizing the preparation process of anthocyanin film-coated gel gummies proposed by the present invention. DETAILED DESCRIPTION OF THE EMBODIMENTS

[0040] In order to make the above objects, features and advantages of the present invention more obvious and understandable, the following will make a detailed description of the specific embodiments of the present invention in conjunction with the drawings of the specification.

[0041] In the following description, many specific details are set forth in order to fully understand the present invention. However, the present invention can also be implemented in other ways different from those described herein. Those skilled in the art can make similar promotions without departing from the connotation of the present invention. Therefore, the present invention is not limited by the specific embodiments disclosed below.

[0042] Secondly, the so-called "one embodiment" or "embodiment" herein refers to a specific feature, structure or characteristic that can be included in at least one implementation manner of the present invention. The "in one embodiment" that appears in different places in this specification does not necessarily refer to the same embodiment, nor is it a separate or alternative embodiment that excludes other embodiments.

[0043] Refer to Figure 1, which is an embodiment of the present invention, provides a method for optimizing the preparation process of anthocyanin film-coated gel gummies. The gel gummies include the following components by weight: 1-30 parts of blueberry anthocyanin, 5-25 parts of pectin, 25-30 parts of carrageenan, 25-30 parts of starch, 2-25 parts of gelatin (1 or 2 of the above components are mixed), 100-300 parts of maltitol solution, 25-100 parts of maltitol powder, 10-30 parts of xylitol, 50-300 parts of granulated sugar, 100-300 parts of malt syrup, 10-30 parts of erythritol (2 or 3 of the above components are combined), 0.1-3 parts of citric acid, 0.1-3 parts of malic acid (1 or 2 of the above components are mixed), 1-10 parts of essence, and 50-150 parts of coating powder.

[0044] To achieve the above object, the method for optimizing the preparation process of anthocyanin film-coated gel gummies includes the following steps.

[0045] 1. Gelatinization: Mix 5-25 parts of pectin, 25-30 parts of carrageenan, 25-30 parts of starch, 2-25 parts of gelatin (1 or 2 of the above components are mixed) and hot water in a sol tank and stir evenly. The hot water temperature is 70-90 °C to ensure complete dissolution, and there are no visible particles to the naked eye. After uniform dissolution, keep it warm for storage and wait for use.

[0046] 2. Sugar dissolution: Mix 100-300 parts of maltitol solution, 25-100 parts of maltitol powder, 10-30 parts of xylitol, 50-300 parts of granulated sugar, 100-300 parts of malt syrup, 10-30 parts of erythritol (2 or 3 of the above components are combined) in a sugar dissolution tank, heat at a temperature of 70-120 °C, and after mixing evenly, mix the gelling agent waiting for use in step 1 into the sugar dissolution tank and mix evenly with the sweetener.

[0047] 3. Blending: Weigh 100-120 parts of the evenly mixed gelling agent and sweetener solution according to the capacity of the blending pot, plus 5 parts of essence, 1 part of citric acid, and 0.5 part of malic acid.

[0048] In all the mixing processes of the above steps 1-3, introduce low-temperature ultrasonic mixing technology. The vibration of the ultrasonic device will effectively promote the uniform dispersion of components. At the same time, the working intensity of the ultrasonic device is automatically adjusted according to the real-time temperature feedback through an algorithm to ensure that the temperature during the mixing process is always maintained within the target range.

[0049] Specifically: The specific method of the low-temperature ultrasonic mixing technology is as follows:

[0050] S101: Set the target mixing temperature as T0 and initialize the power P of the ultrasonic device us ;

[0051] S102: According to the formulation requirements of Steps 1 to 3, add the ingredients into the sol tank in proportion for mixing, turn on the ultrasonic equipment for mixing, and monitor the current temperature T in real time t , calculate the temperature deviation ΔT(t) = T0 - T t , and record it;

[0052] S103: Adopt the PID control method to finely adjust the ultrasonic power according to the temperature deviation Δ(t).

[0053] After each adjustment of the ultrasonic power, the system will continue to monitor the temperature T t , and further adjust the power output according to the new temperature deviation ΔT(t); during the entire mixing process, the temperature deviation ΔT(t) will be continuously calculated and fed back to the ultrasonic power adjustment calculation process.

[0054] The PID control method includes: proportional term control, that is, adjust the ultrasonic power according to the immediate change of the temperature deviation, aiming to make the temperature quickly approach the target temperature;

[0055] Determine the adjustment range of the power by multiplying the temperature deviation by the proportional coefficient K p ; the adjustment formula is:

[0056] P p = K p ·ΔT(t)

[0057] where, K p is the proportional coefficient, by calculating the contribution of the current temperature deviation to the power adjustment. If the temperature deviation is large, the proportional term will generate a large power output, thus adjusting the temperature faster;

[0058] Integral term control, that is, consider the accumulation of the temperature deviation, that is, the total temperature change in the past period of time, and correct the long-term deviation caused by insufficient short-term adjustment; the adjustment formula is:

[0059]

[0060] where, K i is the integral coefficient, and the influence of the temperature deviation accumulation on the power adjustment is calculated through the integral term P i (t).

[0061] When the temperature deviation ΔT(t) is greater than the first threshold, the influence of the proportional term P p (t) is more significant. At this time, the PID control strategy is: P us (t) = P p (t) = K p ·ΔT(t), where P usΔT(t) is the adjustment amount of the ultrasonic power. When ΔT(t) is less than or equal to the first threshold, the integral term P i (t) plays a greater role. The PID control strategy is: to adjust the ultrasonic power by adding the accumulated deviation to ensure the long-term stability of the temperature. Proportional control still exists, but as the deviation decreases, integral control begins to play a role to ensure long-term stability.

[0062] Specifically, when the temperature deviation ΔT(t) is greater than the third threshold and P p (t) exceeds the set safety power limit value P safe , the integral adjustment is temporarily stopped, and the temperature is adjusted only through the proportional term, and the power output is restricted not to exceed the safety value; the PID control strategy is: P1(t) = min(P0 + K p ·ΔT(t), P safe ), where P1(t) represents the adjusted ultrasonic power and P0 represents the ultrasonic power before adjustment.

[0063] 4. Molding: After mixing all the above-mentioned liquid materials evenly, pour them into a powder tray through a casting machine for molding. After the casting is completed, the powder tray is dried, demolded, sanded, and packaged to obtain the finished product. The powder tray is a starch grinding tray.

[0064] Pre-treatment before coating

[0065] 5. Weigh 50 - 90 parts of coating powder and add it to 800 - 1000 parts of purified water and mix evenly. After stirring with a stirrer for 30 minutes, if there are no visible particles observed with the naked eye, it is left for use.

[0066] 6. Weigh 1 - 30 parts of blueberry anthocyanins and directly put them into the coating solution and leave for use.

[0067] For the gummy candies made according to the technological processes numbered 1 - 4 above, weigh 3000 parts of gummy candies and add them to the coating pan. Turn on the rotation button of the coating pan, adjust the rotation speed to 60 revolutions per minute, adjust the temperature of the coating pan to 70 °C, adjust the air blowing to 200, adjust the weight of the compressed air to 2 - 5 kg, adjust the position of the spray gun to be level with the coating pan, and align the gun head with the inside of the coating pan and wait for it to be turned on.

[0068] Place a stir bar in the coating solution and turn on the stirrer. At the same time, turn on the peristaltic pump. One end of the hose of the peristaltic pump is placed in the coating solution and the other end is inserted into the spray gun, waiting to start the gummy candy coating work.

[0069] Turn on the laboratory exhaust system and start the gummy candy coating work.

[0070] During the coating process, monitor the product status of the gel gummy coating in real time according to the product status. Use an infrared thermometer gun to measure the temperature of the gel gummy body every 5 minutes and keep it at 30-35°C. If there is a temperature deviation, adjust the set temperature of the coating pan in a timely manner.

[0071] If the gel gummy coating state shows adhesion, adjust the blowing air volume, the temperature of the coating pan, and the spraying volume of the peristaltic pump in a timely manner.

[0072] Observe the remaining amount of the coating solution in real time. After the coating solution is used up completely, lower the temperature of the coating pan, reduce the air volume, adjust the weight of the compressed air to 0, turn off the spray gun, turn off the peristaltic pump, and turn off the stirrer of the coating solution.

[0073] Use tools to take out the anthocyanin film-coated gel gummies in the coating pan and send them to the drying room. Place them at room temperature for 4 hours. Wait until the temperature of the gummy body drops to room temperature before packaging and storing.

[0074] This embodiment also provides a computer device applicable to the optimization method of the anthocyanin film-coated gel gummy preparation process, including: a memory and a processor; the memory is used to store computer-executable instructions, and the processor is used to execute the computer-executable instructions to implement the optimization method of the anthocyanin film-coated gel gummy preparation process proposed in the above embodiment.

[0075] This computer device can be a terminal. This computer device includes a processor, a memory, a communication interface, a display screen, and an input device connected through a system bus. Among them, the processor of this computer device is used to provide computing and control capabilities. The memory of this computer device includes a non-volatile storage medium and an internal memory. The non-volatile storage medium stores an operating system and a computer program. The internal memory provides an environment for the operation of the operating system and the computer program in the non-volatile storage medium. The communication interface of this computer device is used to communicate with an external terminal in a wired or wireless manner. The wireless manner can be achieved through WIFI, a carrier network, NFC (Near Field Communication), or other technologies. The display screen of this computer device can be a liquid crystal display screen or an electronic ink display screen. The input device of this computer device can be a touch layer covered on the display screen, or a button, a trackball, or a touchpad set on the shell of the computer device. It can also be an external keyboard, touchpad, or mouse, etc.

[0076] This embodiment also provides a storage medium, on which a computer program is stored. When the program is executed by a processor, it implements the method for optimizing the preparation process of anthocyanin film-coated gel gummies as proposed in the above embodiment; the storage medium can be implemented by any type of volatile or non-volatile storage device or a combination thereof, such as static random access memory (SRAM for short), electrically erasable programmable read-only memory (EEPROM for short), erasable programmable read-only memory (EPROM for short), programmable read-only memory (PROM for short), read-only memory (ROM for short), magnetic memory, flash memory, a magnetic disk or an optical disc.

[0077] It should be noted that the above embodiments are only used to illustrate the technical solutions of the present invention and not to limit them. Although the present invention has been described in detail with reference to the preferred embodiments, those of ordinary skill in the art should understand that the technical solutions of the present invention can be modified or equivalently replaced without departing from the spirit and scope of the technical solutions of the present invention, and they should all be covered by the scope of the claims of the present invention.

Claims

1. A method for optimizing the preparation process of anthocyanin film-coated jelly candy, characterized in that: The following steps are involved: Step 1: Mix pectin, carrageenan, starch, gelatin and hot water in a certain proportion in a sol tank and stir evenly to make them fully dissolved without visible particles. After they are evenly dissolved, keep them warm and store them until they are used. Step 2: Place maltitol liquid, maltitol powder, xylitol, white sugar, maltose syrup, and erythritol in a certain proportion in a sugar dissolving tank for mixing. After mixing evenly, mix the gelling agent to be used in step 1 into the sugar dissolving tank and mix evenly with the sweetener; Step 3: Weigh the uniformly mixed gelling agent and sweetener solution according to the capacity and case ratio of the mixing pot, and add a certain amount of flavor, citric acid and malic acid; In the mixing process of the above steps 1 to 3, low-temperature ultrasonic mixing technology is introduced. The vibration of the ultrasonic equipment will effectively promote the uniform dispersion of the ingredients. At the same time, the working intensity of the ultrasonic equipment is automatically adjusted according to the real-time temperature feedback through the algorithm to ensure that the temperature during the mixing process is always maintained within the target range; Step 4: Mix all the above liquid materials evenly and pour them into the powder tray through a pouring machine to form the finished product. After the pouring is completed, the powder tray is dried, demoulding and sand mixing are carried out to obtain the finished product. Step 5: Weigh a certain amount of coating powder and add purified water to mix evenly. Use a stirrer to stir thoroughly until no visible particles are observed with the naked eye to obtain a coating solution. Then directly put a certain amount of blueberry anthocyanin into the coating solution and set it aside for use. Then add the gel candy made in the above step 4 into the coating pot according to the quantitative quantity, turn on the rotating button of the coating pot, adjust the position of the coating liquid spray gun to be flush with the coating pot, and start coating. After coating, send it to the drying room for drying. After drying, the temperature of the sugar body drops to room temperature and is packaged and stored.

2. The method for optimizing the preparation process of anthocyanin film-coated jelly candy according to claim 1, characterized in that: The specific method of the low-temperature ultrasonic mixing technology is as follows: S101: Set the target mixing temperature to T0 and initialize the ultrasonic device power P us ; S102: According to the formula requirements of steps 1 to 3, add the ingredients into the sol tank in proportion and mix them, turn on the ultrasonic equipment to mix, and monitor the current temperature T in real time. t , calculate the temperature deviation ΔT(t) = T0-T t , and record it; S103: finely adjusting the ultrasonic power using a PID control method according to the temperature deviation Δ(t).

3. The method for optimizing the preparation process of anthocyanin film-coated jelly candy according to claim 2, characterized in that: After each ultrasonic power adjustment, the system will continue to monitor the temperature T t , and further adjust the power output according to the new temperature deviation ΔT(t); During the entire mixing process, the temperature deviation ΔT(t) is continuously calculated and fed back to the ultrasonic power regulation calculation process.

4. The method for optimizing the preparation process of anthocyanin film-coated jelly candy according to claim 3, characterized in that: PID control methods include: proportional term control, which is to adjust the ultrasonic power according to the instantaneous change of temperature deviation, with the aim of making the temperature approach the target temperature quickly; By multiplying the temperature deviation by the proportionality factor K p To determine the power adjustment range; the adjustment formula is: P p =K p ·ΔT(t) Among them, K p is the proportional coefficient, which calculates the contribution of the current temperature deviation to the power adjustment. If the temperature deviation is large, the proportional term will produce a larger power output, thereby adjusting the temperature faster.

5. The method for optimizing the preparation process of anthocyanin film-coated jelly candy according to claim 3, characterized in that: The PID control method also includes: integral term control, that is, considering the accumulation of temperature deviation, that is, the sum of temperature changes over a period of time, to correct long-term deviations caused by insufficient short-term adjustments; the adjustment formula is: Among them, K i is the integral coefficient, through the integral term P i (t) Calculate the impact of accumulated temperature deviation on power regulation.

6. The method for optimizing the preparation process of anthocyanin film-coated jelly candies according to claim 5, characterized in that: When the temperature deviation ΔT(t) is greater than the first threshold, the proportional term P p The influence of (t) is more significant. At this time, the PID control strategy is: us (t) = P p (t) = K p ΔT(t), where P us (t) is the adjustment amount of ultrasonic power; When ΔT(t) is less than or equal to the first threshold, the integral term P i (t) plays a greater role. The PID control strategy is to adjust the ultrasonic power by adding the accumulated deviation to ensure the long-term stability of the temperature. Proportional control still exists, but as the deviation decreases, integral control starts to take effect, ensuring long-term stability.

7. The method for optimizing the preparation process of anthocyanin film-coated jelly candies according to claim 6, characterized in that: The temperature deviation ΔT(t) is greater than the third threshold and P p (t) Exceeds the set safety power limit P safe , the integral regulation is temporarily stopped, the temperature is regulated only by the proportional term, and the power output is limited to a safe value; the PID control strategy is: P1(t)=min(P0+K p ΔT(t),P safe ), P1(t) represents the ultrasonic power after adjustment, and P0 represents the ultrasonic power before adjustment.

8. A system for optimizing the preparation process of anthocyanin film-coated jelly candies, which is applied to the method for optimizing the preparation process of anthocyanin film-coated jelly candies according to any one of claims 1 to 7, the system comprising: The raw material weighing and calculation module is responsible for the preliminary raw material weighing preparation and calculation to ensure that all ingredients reach the ideal state and lay the foundation for subsequent steps; Low-temperature ultrasonic mixing module uses low-temperature ultrasonic technology to mix raw materials. During the mixing process, the temperature is monitored and adjusted in real time to avoid inactivation of heat-sensitive components due to high temperature. The PID control algorithm is introduced to automatically adjust the power of the ultrasonic equipment according to real-time temperature feedback to ensure that the temperature is always kept within the target range; The pouring and molding module is responsible for pouring the prepared liquid raw materials into the predetermined mold through the pouring machine to form the soft candy original form; The coating process module is used for anthocyanin film coating operations to ensure that the surface of the soft candy is covered with a protective film to avoid the inactivation of heat-sensitive ingredients; As well as the drying and cooling modules, the coated jelly candies are dried to ensure that the temperature of the coated candies drops to room temperature while retaining the activity of anthocyanins.

9. A computer device comprising a memory and a processor, wherein the memory stores a computer program, wherein: When the processor executes the computer program, the steps of the method for optimizing the preparation process of anthocyanin film-coated jelly candies according to any one of claims 1 to 7 are implemented.

10. A computer-readable storage medium having a computer program stored thereon, characterized in that: When the computer program is executed by a processor, the steps of the method for optimizing the preparation process of anthocyanin film-coated jelly candies according to any one of claims 1 to 7 are implemented.

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