Processing equipment for producing hypoglycemic noodles

Abstract

The invention provides processing equipment for producing blood-sugar-reducing noodles, and belongs to the field of blood-sugar-reducing noodle processing. According to the technical scheme, the device comprises a premixing tank body, a raw material embedding system, a vacuum mixing tank, a pneumatic conveying module and a cooperative control system. The preparation method has the beneficial effects that heat damage of active ingredients is effectively avoided through supercritical CO2 low-temperature embedding, the embedding rate of the active ingredients is greatly improved, and meanwhile, uniform mixing of the blood glucose reducing ingredients and the flour is ensured by adopting multi-frequency ultrasonic vacuum dispersion.

Description

Technical Field

[0001] The present invention relates to the field of hypoglycemic noodles, and particularly to a processing device for producing hypoglycemic noodles. Background Art

[0002] With the improvement of people's living standards and the change of diet structure, the incidence of diabetes shows an increasing trend year by year; as a chronic metabolic disease, diabetes poses a serious threat to the physical health of patients, and patients need to strictly control the sugar intake in their diet. Against this background, hypoglycemic noodles, as a functional food suitable for diabetic patients, have emerged;

[0003] In the early stage, the production technology of hypoglycemic noodles (flour) was relatively simple, mainly adding some natural plant components with hypoglycemic effects to ordinary flour and producing hypoglycemic noodles by mixing these plant components with flour;

[0004] In recent years, some advanced biotechnology and food processing technologies have been applied to the production of hypoglycemic noodles (flour), but the processing equipment for producing current hypoglycemic noodles still has many deficiencies in practical applications. In terms of active ingredient encapsulation, traditional encapsulation technologies have certain limitations. Spray drying is one of the commonly used encapsulation methods, but this method needs to be carried out at high temperature, which causes great damage to some heat-sensitive active ingredients. Even if some improved spray drying technologies, such as low-temperature spray drying, are adopted, it is difficult to completely avoid the loss of active ingredients. Although the extrusion method is relatively simple to operate and has a low cost, its encapsulation effect and the stability of active ingredients are poor, and it is easy to cause the leakage or inactivation of active ingredients during storage and processing;

[0005] In terms of the mixing process, the existing mixing equipment is difficult to ensure the uniform mixing of hypoglycemic components and flour. Since the addition amount of hypoglycemic components is relatively small and their physical properties (such as density, particle size, etc.) are different from those of flour, local aggregation or uneven distribution is likely to occur during the mixing process, which leads to large differences in the content of hypoglycemic components between different batches of the produced hypoglycemic noodles and different parts of the same batch, affecting the stability of product quality and the consistency of hypoglycemic effect. Summary of the Invention

[0006] The purpose of the present invention is to provide a processing device for producing hypoglycemic noodles, which effectively avoids the thermal damage of active ingredients through supercritical CO2 low-temperature encapsulation, greatly improves the encapsulation rate of active ingredients, and at the same time ensures the uniform mixing of hypoglycemic components and flour by using multi-frequency ultrasonic vacuum dispersion.

[0007] The present invention is achieved by the following measures:

[0008] A processing device for producing hypoglycemic noodles, characterized by comprising a premixing tank body, a raw material embedding system, a vacuum mixing tank, a pneumatic conveying module and a collaborative control system;

[0009] Preferably, the pneumatic conveying module adopts a dilute-phase positive-pressure conveying system;

[0010] The processing process of the hypoglycemic noodles includes the following steps:

[0011] S1. Premixing stage: Put high-gluten flour, embedding carrier and active ingredients into the premixing tank body for mixing and stirring to obtain a homogeneous premixed powder;

[0012] S2. Supercritical embedding: Convey the premixed powder to the raw material embedding system through the pneumatic conveying module for embedding treatment to obtain embedded particles;

[0013] S3. Vacuum dispersion: Convey the embedded particles to the vacuum mixing tank, add tea polyphenol nanoflour for mixing to obtain hypoglycemic premixed flour;

[0014] S4. Subsequent processing: Perform subsequent processing and packaging on the hypoglycemic premixed flour.

[0015] The specific features of the present invention also include:

[0016] The active ingredients include sodium carboxymethyl starch, ferulic acid and mulberry leaf polysaccharide.

[0017] The raw material embedding system includes a reaction kettle, a high-pressure plunger pump, a heat exchanger and a gas-liquid separator:

[0018] The top of the reaction kettle is connected to a liquid CO2 storage tank through a pipeline, a feed inlet is arranged at the top, and a conical discharge valve is arranged at the bottom;

[0019] The high-pressure plunger pump is connected to the liquid CO2 storage tank through a heat exchanger;

[0020] A CO2 recovery pipeline is also arranged at the top of the reaction kettle, and the end of the recovery pipeline is connected to the liquid CO2 storage tank;

[0021] An air-operated ball valve, a gas-liquid separator and a double-pipe condenser are sequentially arranged on the recovery pipeline.

[0022] The vacuum dispersion includes the following steps:

[0023] (1). Establishing a vacuum environment: Convey the premixed particles after supercritical embedding to the vacuum mixing tank, evacuate to -0.08 MPa, and the oxygen content ≤ 0.5%;

[0024] (2). Multi-frequency ultrasonic dispersion: Start the stirring part and the multi-frequency ultrasonic transducer module, and dynamically distribute the power density of each frequency according to the frequency sequence coordination control model;

[0025] (3) Dynamic phase switching: Based on the discrete coefficient of active ingredient distribution (CV) and temperature data collected in real time, switch the frequency combination in the order of "low-frequency crushing → medium-frequency strengthening → high-frequency refinement".

[0026] (4) Termination condition judgment: Stop the ultrasound when the CV value is continuously ≤ 3% for 10 seconds or the running time reaches 12 minutes. After restoring normal pressure, output the hypoglycemic premixed flour.

[0027] The multi-frequency ultrasonic transducer module includes three frequency channels of 20 kHz, 40 kHz, and 60 kHz;

[0028] They are respectively installed at the bottom, side wall, and top positions on the outer wall of the vacuum mixing tank;

[0029] Among them, the 20 kHz transducer is installed at the center position of the bottom of the mixing chamber. Multiple 40 kHz transducers are arranged on the side wall in a spiral distribution along the circumference. The 60 kHz transducer is installed in a ring at the top. The three form an asymmetric composite sound field in the cavity, and the distance between the transducers is not greater than 30 cm.

[0030] The real-time collection of the discrete coefficient of active ingredient distribution (CV) and temperature data includes an on-line near-infrared sensor. The on-line near-infrared sensor is provided with three probes, which are equally angularly distributed along the inner wall of the vacuum mixing tank. The thermocouple sensor is installed on the inner wall of the vacuum mixing tank and the surface of the transducer to collect the material temperature and equipment temperature in real time;

[0031] After the near-infrared sensor collects the data, it is filtered and preprocessed by the wavelet threshold denoising method. Subsequently, the signal is normalized by the standard normal transformation method. Finally, the partial least squares regression model is used to input the first 5 principal component loading vectors and output the CV value.

[0032] Only the 20 kHz transducer is activated in the low-frequency crushing stage. Both the 20 kHz and 40 kHz transducers are activated in the medium-frequency strengthening stage. The 20 kHz is turned off in the high-frequency refinement stage, and both the 40 kHz and 60 kHz transducers are activated simultaneously.

[0033] Stirring parts are provided inside the pre-mixing tank body, the reaction kettle, and the vacuum mixing tank.

[0034] The beneficial effects of the present invention are as follows: The present invention effectively avoids thermal damage to active ingredients through supercritical CO2 low-temperature embedding, greatly improving the embedding rate of active ingredients. At the same time, multi-frequency ultrasonic vacuum dispersion is used to ensure the uniform mixing of hypoglycemic ingredients and flour. Description of the Drawings

[0035] Figure 1 It is the processing flow chart of the embodiment of the present invention. Detailed Embodiments

[0036] To clearly illustrate the technical features of this solution, the following will elaborate on this solution through specific implementation manners.

[0037] Example 1

[0038] Refer to Figure 1 , a processing device for producing hypoglycemic noodles, including a premixing tank body, a raw material embedding system, a vacuum mixing tank, a pneumatic conveying module, and a collaborative control system;

[0039] The processing process of hypoglycemic noodles includes the following steps:

[0040] S1. Premixing stage: Put high-gluten flour, embedding carrier, and active ingredients into the premixing tank body for mixing and stirring to obtain a homogeneous premixed powder;

[0041] In the initial stage of equipment startup (0 - 2 minutes), the premixing tank body (the premixing tank body uses a high-shear dry powder mixer) is preheated to 30°C without load, and then a certain proportion of high-gluten flour, sodium carboxymethyl starch (CMS), ferulic acid, and mulberry leaf polysaccharide are added in sequence through the top feeding port. Among them, the active ingredients (ferulic acid and mulberry leaf polysaccharide) are added in three times at intervals of 30 seconds to prevent powder agglomeration.

[0042] The inside of the premixing tank body maintains an open environment, and the temperature is controlled ≤ 35°C through a cooling jacket to avoid thermal degradation of the active ingredients. The high-shear rotor mechanically shears and convectively mixes the raw materials at a speed of 2000 rpm, with a linear velocity of 25 m / s, pulverizing the raw materials with a particle size of 100 - 200 μm to 50 - 100 μm. At the same time, CMS and the active ingredients are initially combined to form a premixed powder.

[0043] After mixing is completed, the pneumatic conveying module transports the premixed powder to the supercritical reactor through closed transportation to complete the preliminary premixing stage.

[0044] The particle size distribution of the premixed powder in the premixing stage is uniform, providing an ideal carrier for subsequent embedding;

[0045] Sodium carboxymethyl starch (CMS) is used as an embedding carrier in the premixing stage. Its core function is to provide physical protection and a slow-release carrier for the active ingredients (ferulic acid, mulberry leaf polysaccharide). It has a highly hydrophilic network structure and can swell in supercritical CO2 to form micropores with a pore size of 1 - 3 nm, effectively encapsulating active molecules;

[0046] The glass transition temperature (Tg) of sodium carboxymethyl starch (CMS) reaches 180°C, much higher than that of traditional wall materials (such as maltodextrin Tg = 70°C), effectively avoiding structural collapse during high-temperature processing;

[0047] At the same time, sodium carboxymethyl starch (CMS) is a natural starch derivative, meeting the production requirements and having no allergy risk;

[0048] In the active ingredient, ferulic acid inhibits the activity of α-glucosidase, delays the decomposition of carbohydrates into monosaccharides, reduces the postprandial blood glucose peak, and at the same time can scavenge free radicals and protect pancreatic islet β-cells from oxidative damage;

[0049] Mulberry leaf polysaccharide can activate the AMPK signaling pathway, enhance the glucose uptake of skeletal muscle cells, stimulate the proliferation of intestinal probiotics (such as Bifidobacterium), and improve insulin resistance.

[0050] The three components act synergistically. Sodium carboxymethyl starch (CMS) forms a "carrier-active" synergistic system with ferulic acid and mulberry leaf polysaccharide as a high-performance embedding carrier, effectively improving the embedding efficiency and realizing the biochemical synergy of the hypoglycemic effect at the same time.

[0051] S2. Supercritical embedding: The premixed powder is transported to the raw material embedding system through the pneumatic conveying module for embedding treatment to obtain embedded particles;

[0052] After the transportation of the premixed powder is completed, liquid CO2 (initial temperature -20°C) is pressurized to 14 MPa by a high-pressure piston pump and injected into the reaction kettle after being heated to 35°C through a heat exchanger. The inside of the reaction kettle maintains a supercritical state (temperature 40 ± 1°C, pressure 12 ± 0.5 MPa), and the stirring part stirs at a constant speed of 200 rpm.

[0053] CO2 has both gas diffusivity and liquid solubility in the supercritical state (critical temperature 31.1°C). It penetrates into the internal CMS network structure, embeds ferulic acid and mulberry leaf polysaccharide molecules into the carrier pores, and forms embedded particles with a particle size of 8 - 12 μm;

[0054] After the reaction is completed, CO2 is recovered by the gas-liquid separator, and the embedded particles are transported to the vacuum mixing tank;

[0055] The critical temperature of CO2 is 31.1°C, which is relatively mild, while for other gases such as propane at 96.8°C and water vapor at 374°C, their critical temperatures require high temperatures;

[0056] The carrier function of sodium carboxymethyl starch (CMS):

[0057] Swelling and pore formation: Under the condition of supercritical CO2 (40°C / 12 MPa), the hydrophilic carboxymethyl group (-CH2COO - ) of the CMS molecular chain interacts with CO2, resulting in the swelling of the molecular chain and the formation of uniform nanoscale pores (1 - 3 nm).

[0058] Adsorption of active ingredients: The swollen CMS pores have a high specific surface area (≥200 m 2 / g), and adsorb ferulic acid and mulberry leaf polysaccharide dissolved in supercritical CO2 through van der Waals forces and hydrogen bonds;

[0059] Dissolution and immobilization of ferulic acid and mulberry leaf polysaccharide:

[0060] Dissolution characteristics of supercritical CO2: CO2 has a high solubility (0.5 g / L) for non-polar and weakly polar substances (such as ferulic acid) in the supercritical state. At the same time, it solubilizes the hydrophilic groups (such as hydroxyl groups) in mulberry leaf polysaccharide by forming a "reverse micelle" structure.

[0061] Dynamic embedding process: Active ingredients diffuse into the pores of CMS along with CO2. After depressurization, CO2 gasifies and escapes, and the pores of CMS shrink, physically locking the active molecules.

[0062] Synergistic effect:

[0063] Sustained-release barrier of CMS: The dense surface layer (0.2 μm) of CMS can block oxygen and moisture, while the internal porous structure enables the slow release of active ingredients.

[0064] Complementary active ingredients: Ferulic acid (inhibiting sugar absorption) and mulberry leaf polysaccharide (promoting sugar metabolism) are synchronously released in the alkaline environment (pH = 7.4) of the small intestine through the targeted delivery of CMS, achieving synergistic hypoglycemic effect.

[0065] Swelling-adsorption-locking three-step method:

[0066] Step1: Supercritical CO2 swells CMS to form nano-pores.

[0067] Step2: Ferulic acid and mulberry leaf polysaccharide dissolve in CO2 and diffuse into the pores.

[0068] Step3: After depressurization, CO2 escapes, and CMS shrinks to fix the active ingredients.

[0069] Sodium carboxymethyl starch (CMS), as a high-performance carrier, combines the low-temperature and high-efficiency characteristics of supercritical CO2 to achieve the efficient embedding and targeted release of ferulic acid and mulberry leaf polysaccharide.

[0070] S3. Vacuum dispersion: The embedded particles are transported to a vacuum mixing tank, and tea polyphenol nanopowder is added for mixing to obtain hypoglycemic premixed flour.

[0071] After the embedded particles enter the vacuum mixing tank, the vacuum is pumped to -0.08 MPa, and tea polyphenol nanopowder is added in two batches at an interval of 1 minute. In the vacuum ultrasonic dispersion stage, the embedded particles (CMS carrier containing ferulic acid and mulberry leaf polysaccharide) and the flour matrix achieve nano-level uniform dispersion through the synergistic effect of multi-frequency ultrasound:

[0072] In the vacuum ultrasonic dispersion stage, through the three-stage synergistic control of "low-frequency crushing → medium-frequency strengthening → high-frequency refinement", combined with the vacuum environment and dynamic parameter adjustment, a seamless continuous processing flow is formed. The following are the connection principles of each stage and the overall synergistic effect:

[0073] Low frequency crushing stage

[0074] Disintegrate initial aggregates and lay the physical foundation for subsequent dispersion;

[0075] After the embedded particles enter the vacuum mixing tank, the stirring speed is 5rpm and 20kHz low-frequency ultrasound (power density 30W / L) is started. When the CV value detected by near infrared spectroscopy (NIR) is ≤8% or the preset time is reached, the system automatically switches to the medium frequency stage;

[0076] 20kHz low-frequency ultrasound produces a high-intensity cavitation effect in a vacuum environment (-0.08MPa), forming transient bubbles with a diameter of 50-200μm. When the bubbles collapse, microjets and shock waves are released, which strongly break up the agglomerates of embedded particles, breaking the particle size from the initial 8-12μm to 1-3μm.

[0077] Mid-frequency enhancement stage

[0078] While the power at 20kHz is linearly reduced to 10W / L, the 40kHz ultrasound is increased from 0 to 20W / L in a ramp function to avoid secondary agglomeration of particles caused by sudden energy changes. The speed of the stirring element is increased from 5rpm to 10rpm. When the CV value detected by near infrared spectroscopy (NIR) is ≤5%, the high-frequency stage is triggered;

[0079] The 40kHz medium-frequency ultrasonic wave generates directional eddy currents through the acoustic streaming effect, and the centrifugal force of the rotating stirring element (10rpm) evenly transports the crushed micron-sized particles into the flour matrix.

[0080] High frequency fine stage

[0081] Power coupling: 40kHz power decays exponentially to 5W / L, and 60kHz high-frequency ultrasound (power density 5W / L) is started simultaneously to form a smooth energy transition, and the stirring speed decreases from 10rpm to 5rpm;

[0082] The vacuum pump runs continuously, and the oxygen content is ≤0.5% to avoid the oxidation of active ingredients caused by local temperature rise caused by high-frequency vibration;

[0083] When the CV value detected by near infrared spectroscopy (NIR) is ≤3%, the system automatically terminates the ultrasound and enters the discharging process.

[0084] 60kHz high-frequency ultrasound excites tiny cavitation bubbles (diameter <10μm) at a low power density (5W / L), causing the particle surface to vibrate at the nanoscale through the resonance effect, eliminating the residual air in the micron-sized pores and activating the carboxyl groups (-CH2COO - ), forming hydrogen bonds with flour proteins to achieve molecular-level anchoring;

[0085] Through the three-stage energy matching of low-frequency crushing → medium-frequency strengthening → high-frequency refinement, the particle crushing efficiency is greatly improved

[0086] S4. Subsequent processing: The hypoglycemic premixed flour will be subjected to subsequent stabilization treatment and packaging.

[0087] The active ingredients include sodium carboxymethyl starch, ferulic acid and mulberry leaf polysaccharide.

[0088] The raw material embedding system consists of a reaction kettle, a high-pressure plunger pump, a heat exchanger and a gas-liquid separator:

[0089] The top of the reaction kettle is connected to a liquid CO2 storage tank through a pipeline, with a feed inlet at the top and a conical discharge valve at the bottom;

[0090] The high-pressure plunger pump is connected to the liquid CO2 storage tank through a heat exchanger;

[0091] A CO2 recovery pipeline is also provided at the top of the reaction kettle, and the end of the recovery pipeline is connected to the liquid CO2 storage tank;

[0092] An air-operated ball valve, a gas-liquid separator and a shell-and-tube condenser are sequentially arranged on the recovery pipeline.

[0093] Vacuum dispersion includes the following steps:

[0094] (1). Establishment of vacuum environment: The premixed particles after supercritical embedding are transported to a vacuum mixing tank, and the vacuum is pumped to -0.08 MPa, with an oxygen content ≤ 0.5%;

[0095] (2). Multi-frequency ultrasonic dispersion: Start the stirring part and the multi-frequency ultrasonic transducer module, and dynamically allocate the power density of each frequency according to the frequency sequence coordination control model;

[0096] (3). Dynamic stage switching: Based on the discrete coefficient (CV) of the active ingredient distribution and the temperature data collected in real time, switch the frequency combination in the order of "low-frequency crushing → medium-frequency strengthening → high-frequency refinement";

[0097] (4). Judgment of termination conditions: Stop the ultrasonic wave when the CV value is ≤ 3% for 10 consecutive seconds or the running time reaches 12 minutes, and output the hypoglycemic premixed flour after restoring normal pressure.

[0098] The multi-frequency ultrasonic transducer module includes three frequency channels of 20 kHz, 40 kHz and 60 kHz;

[0099] They are respectively installed at the bottom, side wall and top of the outer wall of the vacuum mixing tank;

[0100] Among them, the 20 kHz transducer is installed at the center of the bottom of the mixing cavity, and multiple 40 kHz transducers are arranged on the side wall in a spiral distribution along the circumference. The 60 kHz transducer is installed around the top. The three form an asymmetric composite sound field in the cavity, and the distance between the transducers is not greater than 30 cm.

[0101] Based on the discrete coefficient (CV) of the active ingredient distribution and temperature data collected in real time, including an on-line near-infrared sensor. The on-line near-infrared sensor is provided with three probes, which are distributed at equal angles along the inner wall of the vacuum mixing tank. The thermocouple sensor is installed on the inner wall of the vacuum mixing tank and the surface of the transducer to collect the material temperature and the equipment temperature in real time.

[0102] After the near-infrared sensor collects the data, the wavelet threshold denoising method is used for filtering and preprocessing. Subsequently, the signal is normalized by the standard normal transformation method. Finally, the partial least squares regression model is used, and the first 5 principal component load vectors are input to output the CV value.

[0103] In the low-frequency crushing stage, only the 20 kHz transducer is activated. In the medium-frequency strengthening stage, both the 20 kHz and 40 kHz transducers are activated. In the high-frequency fine stage, the 20 kHz is turned off, and the 40 kHz and 60 kHz transducers are activated simultaneously.

[0104] Stirring parts are provided inside the pre-mixing tank body, the reaction kettle and the vacuum mixing tank.

[0105] Example 2

[0106] A processing device for producing hypoglycemic noodles, characterized in that it includes a pre-mixing tank body, a raw material embedding system, a vacuum mixing tank, a pneumatic conveying module and a collaborative control system;

[0107] Preferably, the pneumatic conveying module adopts a dilute-phase positive-pressure conveying system;

[0108] The processing process of the hypoglycemic noodles includes the following steps:

[0109] S1. Pre-mixing stage: Put high-gluten flour, embedding carrier and active ingredient into the pre-mixing tank body for mixing and stirring to obtain a homogeneous pre-mixed powder;

[0110] S2. Supercritical embedding: Convey the pre-mixed powder to the raw material embedding system through the pneumatic conveying module for embedding treatment to obtain embedded particles;

[0111] S3. Vacuum dispersion: Convey the embedded particles to the vacuum mixing tank, add tea polyphenol nanoflour and mix to obtain hypoglycemic pre-mixed flour;

[0112] S4. Subsequent processing: Carry out subsequent processing and packaging on the hypoglycemic pre-mixed flour.

[0113] The specific features of the present invention also include:

[0114] The active ingredients include sodium carboxymethyl starch, ferulic acid and mulberry leaf polysaccharide.

[0115] The raw material embedding system consists of a reaction kettle, a high-pressure piston pump, a heat exchanger and a gas-liquid separator:

[0116] The top of the reaction kettle is connected to a liquid CO2 storage tank through a pipeline, with a feed inlet at the top and a conical discharge valve at the bottom;

[0117] The high-pressure piston pump is connected to the liquid CO2 storage tank through a heat exchanger;

[0118] A CO2 recovery pipeline is also arranged at the top of the reaction kettle, and the end of the recovery pipeline is connected to the liquid CO2 storage tank;

[0119] An air-operated ball valve, a gas-liquid separator and a double-pipe condenser are successively arranged on the recovery pipeline.

[0120] Vacuum dispersion includes the following steps:

[0121] (1). Establishment of a vacuum environment: The premixed particles after supercritical embedding are transported to a vacuum mixing tank, and the vacuum is pumped to -0.08 MPa, with an oxygen content ≤ 0.5%;

[0122] (2). Multi-frequency ultrasonic dispersion: Start the stirring part and the multi-frequency ultrasonic transducer module, and dynamically allocate the power density of each frequency according to the frequency sequence co-control model;

[0123] The power distribution formula of the frequency sequence co-control model is:

[0124] Low-frequency stage (CV > 5% and running time < 3 minutes):

[0125]

[0126] When the CV decline rate < 0.8% / minute, the power is reduced according to the following formula:

[0127] P 20kHz = 30 - 5·(0.8 - △CV)

[0128] Medium-frequency stage (CV ≤ 5% or CV decline rate < 0.5% / minute):

[0129]

[0130] Synchronously reduce the 20 kHz power to 15 W / L;

[0131] High-frequency stage When CV ≤ 3% or temperature > 40°C,

[0132] The power is dynamically adjusted according to the following formula:

[0133] P 60kHz= 0.5·(1 - CV / 3%)·15

[0134] The sensor output spectral range is 900 - 2500 nm, the sampling frequency is 10 Hz, the sensor output signal is connected to the edge controller through the OPCUA protocol, the ultrasonic transducer and the sensor are connected to the industrial Ethernet through a unified physical interface, and the controller establishes a general communication mapping structure to realize the two-way transmission of parameter input and operation signals;

[0135] (3), Dynamic stage switching: Based on the real-time collected discrete coefficient (CV) of the active ingredient distribution and temperature data, switch the frequency combination in the order of "low-frequency crushing → medium-frequency strengthening → high-frequency refinement";

[0136] (4), Termination condition judgment: Stop the ultrasonic wave when the CV value is continuously ≤ 3% for 10 seconds or the running time reaches 12 minutes, and output the hypoglycemic premixed flour after restoring normal pressure.

[0137] The multi-frequency ultrasonic transducer module includes three frequency channels of 20 kHz, 40 kHz, and 60 kHz;

[0138] They are respectively installed at the bottom, side wall, and top positions on the outer wall of the vacuum mixing tank;

[0139] Among them, the 20 kHz transducer is installed at the center position of the bottom of the mixing cavity, multiple 40 kHz transducers are arranged on the side wall in a spiral distribution along the circumference, and 60 kHz transducers are installed around the top. The three form an asymmetric composite sound field in the cavity, and the distance between the transducers is not greater than 30 cm.

[0140] The real-time collected discrete coefficient (CV) of the active ingredient distribution and temperature data includes an online near-infrared sensor. The online near-infrared sensor is provided with three probes, which are equally angularly distributed along the inner wall of the vacuum mixing tank. The thermocouple sensor is installed on the inner wall of the vacuum mixing tank and the surface of the transducer to collect the material temperature and equipment temperature in real time;

[0141] After the near-infrared sensor collects the data, it is filtered and preprocessed by the wavelet threshold denoising method, and then the signal is normalized by the standard normal transformation method. Finally, using the partial least squares regression model, the first 5 principal component load vectors are input to output the CV value.

[0142] Only the 20 kHz transducer is activated in the low-frequency crushing stage, the 20 kHz and 40 kHz transducers are simultaneously activated in the medium-frequency strengthening stage, the 20 kHz is turned off in the high-frequency refinement stage, and the 40 kHz and 60 kHz transducers are simultaneously activated.

[0143] The calculation method of the CV value includes the following steps:

[0144] 1. Data acquisition

[0145] Sensor specifications: Three InGaAs near-infrared sensors are adopted, with a wavelength range of 900 - 2500 nm and a resolution of ≤ 4 cm-1;

[0146] Sensor installation location: In the vacuum mixing tank, evenly distributed at 120° along the circumferential direction, 50 ± 2 mm away from the material surface;

[0147] Data acquisition frequency: 10 Hz. Each sensor independently acquires data and transmits it to the edge controller through optical fibers.

[0148] Calibration and calibration: Perform baseline calibration before daily production: Scan a standard white board (reflectivity 99%) and a black body (reflectivity 0%) to correct the light source drift;

[0149] Perform spectral calibration when starting each batch: Scan standard samples with known CV values (1% - 10%) to establish a response curve;

[0150] 2. Data preprocessing

[0151] Wavelet threshold denoising:

[0152] Wavelet basis function: Symlet 8 (Sym8), decomposition level 5;

[0153] Threshold rule: Adopt the Stein unbiased risk estimate (SURE) threshold, global threshold λ = 0.1 * max(|wavelet coefficients|);

[0154] Processing flow: Decompose the original spectral signal into 5 layers → Perform soft threshold processing layer by layer → Reconstruct the signal.

[0155] Standard normal variate (SNV):

[0156] Mathematical formula:

[0157]

[0158] x SNV represents the spectral data after standard normal transformation;

[0159] x i represents the original spectral reflectance value at the i-th wavelength point (i is the wavelength index, ranging from the discrete sampling points corresponding to 900 - 2500 nm);

[0160] μ represents the mean reflectance of a single spectral data at all wavelength points (the calculation method is where N is the total number of wavelength points);

[0161] σ represents the standard deviation of a single spectral data (the calculation method is ), which is used to eliminate the optical path difference and scattering interference.

[0162] 3. Modeling and Calculation

[0163] PLS Model Configuration:

[0164] Number of principal components: 5, determined by cross-validation (10-fold), cumulative variance contribution rate ≥ 95%;

[0165] Training dataset: Contains 500 sets of historical production data, covering CV values from 1% to 10%, temperature from 30 to 50 °C, and humidity from 3% to 8%;

[0166] Model update mechanism: After every 100 batches of production, the model weight matrix is updated through incremental training.

[0167] CV Value Calculation:

[0168] Input variables: The first 5 principal component scores (t1 - t5) of the preprocessed spectral data;

[0169] Output formula:

[0170] CV = 0.35t1 + 0.28t2 + 0.18t3 + 0.12t4 + 0.07t5 + 0.5

[0171] CV represents the coefficient of variation of the active ingredient distribution (unit: percentage %), and is output by the partial least squares regression (PLS) model;

[0172] t1 represents the first principal component score of the preprocessed spectral data (the first-dimensional variable projected onto the principal component space by the PLS model);

[0173] t2 represents the second principal component score;

[0174] t3 represents the third principal component score;

[0175] t4 represents the fourth principal component score;

[0176] t5 represents the fifth principal component score;

[0177] The coefficients 0.35, 0.28, 0.18, 0.12, and 0.07 represent the weights of each principal component, determined by PLS model training.

[0178] The technical features not described in the present invention can be implemented by or adopted from the prior art, and will not be elaborated here. Of course, the above description is not a limitation of the present invention, and the present invention is not limited to the above examples. Changes, modifications, additions, or substitutions made by those of ordinary skill in the art within the scope of the essence of the present invention should also fall within the protection scope of the present invention.

Claims

1. A processing device for producing hypoglycemic noodles, characterized in that, It includes a premixing tank body, a raw material embedding system, a vacuum mixing tank, a pneumatic conveying module and a collaborative control system; The processing process of the hypoglycemic noodles includes the following steps: S1. Premixing stage: Put high-gluten flour, an embedding carrier and an active ingredient into the premixing tank body for mixing and stirring to obtain a homogeneous premixed powder; S2. Supercritical embedding: Convey the premixed powder to the raw material embedding system through the pneumatic conveying module for embedding treatment to obtain embedded particles; S3. Vacuum dispersion: Convey the embedded particles to the vacuum mixing tank, add tea polyphenol nano powder for mixing to obtain hypoglycemic premixed flour; S4. Subsequent processing: Perform subsequent processing and packaging on the hypoglycemic premixed flour.

2. The processing equipment for producing hypoglycemic noodles according to claim 1, characterized in that, The active ingredient includes sodium carboxymethyl starch, ferulic acid and mulberry leaf polysaccharide.

3. The processing equipment for producing hypoglycemic noodles according to claim 2, characterized in that, The raw material embedding system includes a reaction kettle, a high-pressure plunger pump, a heat exchanger and a gas-liquid separator: The top of the reaction kettle is connected to a liquid CO2 storage tank through a pipeline, there is a feed inlet at the top, and a conical discharge valve at the bottom; The high-pressure plunger pump is connected to the liquid CO2 storage tank through a heat exchanger; A CO2 recovery pipeline is also arranged at the top of the reaction kettle, and the end of the recovery pipeline is connected to the liquid CO2 storage tank; An air-operated ball valve, a gas-liquid separator and a shell-and-tube condenser are sequentially arranged on the recovery pipeline.

4. The processing equipment for producing hypoglycemic noodles according to claim 3, characterized in that, Vacuum dispersion includes the following steps: (1). Establishment of vacuum environment: Convey the premixed particles after supercritical embedding to the vacuum mixing tank, evacuate to -0.08 MPa, and the oxygen content ≤ 0.5%; (2). Multi-frequency ultrasonic dispersion: Start the stirring part and the multi-frequency ultrasonic transducer module, and dynamically distribute the power density of each frequency according to the frequency sequence coordination control model; (3). Dynamic stage switching: Based on the discrete coefficient (CV) of the active ingredient distribution and the temperature data collected in real time, switch the frequency combination in the order of "low-frequency crushing → medium-frequency strengthening → high-frequency refinement"; (4). Judgment of termination conditions: Stop the ultrasonic wave when the CV value is continuously ≤ 3% for 10 seconds or the running time reaches 12 minutes, and output the hypoglycemic premixed flour after restoring normal pressure.

5. The processing equipment for producing hypoglycemic noodles according to claim 4, characterized in that, The multi-frequency ultrasonic transducer module includes three frequency channels of 20 kHz, 40 kHz and 60 kHz, which are respectively installed at the bottom, side wall and top positions of the outer wall of the vacuum mixing tank; Among them, the 20 kHz transducer is installed at the center position of the bottom of the mixing chamber, multiple 40 kHz transducers are arranged on the side wall in a spiral manner along the circumference, and the 60 kHz transducer is installed around the top. The three form an asymmetric composite sound field in the chamber, and the distance between the transducers is not greater than 30 cm.

6. The processing equipment for producing hypoglycemic noodles according to claim 5, characterized in that, The discrete coefficient (CV) of the active ingredient distribution and the temperature data collected in real time include an online near-infrared sensor. The online near-infrared sensor is provided with three probes, which are evenly distributed at equal angles along the inner wall of the vacuum mixing tank. The thermocouple sensor is installed on the inner wall of the vacuum mixing tank and the surface of the transducer to collect the material temperature and the equipment temperature in real time; After the near-infrared sensor collects the data, it is filtered and preprocessed by the wavelet threshold denoising method, and then the signal is normalized by the standard normal transformation method. Finally, the partial least squares regression model is used to input the first 5 principal component load vectors and output the CV value.

7. The processing equipment for producing hypoglycemic noodles according to claim 6, characterized in that, In the low-frequency crushing stage, only the 20 kHz transducer is activated. In the medium-frequency strengthening stage, both the 20 kHz and 40 kHz transducers are activated simultaneously. In the high-frequency fine stage, the 20 kHz transducer is turned off, and the 40 kHz and 60 kHz transducers are activated simultaneously.

8. The processing equipment for producing hypoglycemic noodles according to claim 7, characterized in that, Stirring components are provided inside the pre-mixing tank body, the reaction kettle, and the vacuum mixing tank.

Images