A gum fruit processing method using betel nut pulp extraction

Abstract

The present invention relates to the technical field of gum fruit processing, and in particular to a gum fruit processing method using betel nut pulp extraction, comprising: outputting a test pulp; heating and stirring the test pulp with a gum raw material to output a test gum pulp mixture, and sequentially tableting and slicing the mixture to obtain a gum fruit test sample; obtaining the fracture length and surface particle size of the stretched gum fruit test sample to determine the type of the gum fruit pulp mixture; determining an overmixing adjustment mode and an undermixing adjustment mode based on the type, wherein the overmixing adjustment mode includes adjusting the crossover frequency of vertical stirring and rotary stirring, or adjusting the rotation direction of the gum fruit pulp mixture, and the undermixing adjustment mode includes adjusting the height of the stirring blades during feeding, or adjusting the ratio of vertical stirring; and outputting the next batch of gum fruit according to the overmixing adjustment mode or the undermixing adjustment mode. The present invention improves the accuracy of gum fruit processing.

Description

Technical Field

[0001] The invention relates to the technical field of gum nut processing, in particular to a gum nut processing method using betel nut pulp extraction. Background Art

[0002] In the prior art, gum is the main ingredient of chewing gum, which is mainly made of rubber latex, sugar or sugar substitutes, flavorings, dyes, and other ingredients. It has the functions of freshening breath, increasing oral activity, and relieving stress. The processing technology of chewing gum mainly includes raw material preparation, mixing, syrup preparation, pressing, cooling and solidification, and packaging. In the raw material preparation stage, the required latex, natural or synthetic gum, sugar or sugar substitutes, flavorings, dyes, and other raw materials are prepared. Subsequently, these raw materials are mixed together in a certain proportion, usually using a blender to fully stir the mixture to form a homogeneous mixture. Then, the syrup preparation stage begins, where the mixture is heated and stirred to dissolve and mix evenly. After the syrup preparation is completed, the syrup is poured into a mold for pressing, forming a solid block inside the mold to form a uniform chewing gum block.

[0003] Chinese Patent Publication No. CN103815111A discloses a health-care Chuju chewing gum and a production method thereof. The method comprises uniformly mixing a Chuju extract, a vanilla extract, a hawthorn extract, a sweetener, a gum base, vitamin B, vitamin C, and a water-soluble flavoring, and then tableting the mixture to produce the health-care Chuju chewing gum. This indicates that the health-care Chuju chewing gum and its production method have the following problems: excessive dispersion of ingredients during the mixing process due to over-mixing, resulting in the gum being too soft and difficult to shape; or insufficient mixing, resulting in decreased mixing uniformity and an increase in internal particles in the gum, leading to unstable gum quality. Summary of the Invention

[0004] To this end, the present invention provides a gum pear processing method using betel nut pulp extraction, which is used to overcome the problems in the prior art of excessive dispersion of components during the mixing process due to over-stirring, making the gum pear as a whole too soft and difficult to shape, or insufficient stirring, which reduces the mixing uniformity and increases the internal particles of the gum pear, thereby leading to unstable gum pear quality.

[0005] To achieve the above object, the present invention provides a method for processing gum nut by extracting betel nut pulp, comprising:

[0006] Step S1, betel nut fruits for testing are sequentially pulped and filtered to output a pulp liquid for testing;

[0007] Step S2, heating and stirring the test fruit pulp and the colloid raw material to output a test colloid fruit pulp mixture, and sequentially tableting and slicing the test colloid fruit pulp mixture to output a colloid fruit test sample;

[0008] Step S3, stretching the gum fruit test sample to form a stretched gum fruit test sample;

[0009] Step S4, obtaining the breaking length and surface particle size of the stretched gum fruit test sample to determine the mixing state type of the gum fruit pulp mixture;

[0010] Step S5, determining a mixing state adjustment mode according to the mixing state type of the colloid pulp mixture, including an over-mixing adjustment mode and an under-mixing adjustment mode;

[0011] The over-mixing adjustment method includes adjusting the crossover frequency of vertical stirring and rotary stirring, or adjusting the rotation direction of the feed according to the color difference of the colloid pulp mixture at the beginning of stirring and at the end of the detection time; the under-mixing adjustment method includes adjusting the height of the stirring blade during feeding, or adjusting the proportion of vertical stirring according to the change in the angle between the vortex surface generated when stirring the test colloid pulp and the test colloid raw material and the horizontal plane;

[0012] Step S6, repeating step S1 on the betel nut for production to output fruit pulp for production, and repeating step S2 on the fruit pulp for production according to the mixing state adjustment method to output finished gum fruit.

[0013] Furthermore, the breaking length is the length of the gum fruit test sample when the gum fruit test sample is stretched according to a preset tensile force and breaks; the surface particle size after stretching is the ratio of the number of particles on the upper surface of the gum fruit when the gum fruit test sample is stretched to a preset length according to a preset tensile force to the area of ​​the upper surface of the gum fruit.

[0014] Further, determining the mixing state type of the colloid pulp mixture includes:

[0015] Comparing the fracture length with a preset length, and comparing the surface granularity after stretching with a preset granularity;

[0016] If the fracture length is greater than the preset length and the particle size of the surface after stretching is less than the preset particle size, the viscosity of the gum fruit is determined to be unqualified, and the gum fruit pulp mixture is recorded as an over-mixed type;

[0017] If the fracture length is less than or equal to the preset length and the particle size of the surface after stretching is greater than or equal to the preset particle size, the toughness of the gum fruit is determined to be unqualified, and the gum fruit pulp mixture is recorded as an under-mixed type.

[0018] Furthermore, the adjustment of the crossover frequency between vertical stirring and rotary stirring includes:

[0019] When the colloid pulp mixture is of the overmixed type, obtaining the flow rate of the colloid pulp mixture at the discharge port;

[0020] comparing the flow rate with a preset first flow rate and a preset second flow rate respectively;

[0021] If the flow rate is greater than or equal to the preset first flow rate, it is determined that the heat dissipation degree of the gelatin pulp mixture does not meet the requirements;

[0022] If the flow rate is greater than the preset second flow rate, the crossover frequency of the vertical stirring and the rotary stirring is increased.

[0023] Furthermore, the crossover frequency is proportional to the flow velocity.

[0024] Furthermore, adjusting the rotation direction of the feed according to the color difference of the colloid pulp mixture at the start of stirring and at the end of the detection time includes:

[0025] When the flow rate is greater than or equal to the preset first flow rate and less than or equal to the preset second flow rate, it is preliminarily determined that the stirring degree does not meet the requirements, and the absolute value of the difference between the chroma of the gum pulp mixture at the start of stirring and at the end of the stirring detection time is obtained and recorded as the color difference degree;

[0026] If the color difference is greater than the preset difference, it is determined that the stirring degree does not meet the requirements, and the rotation directions of the production fruit pulp and the colloid raw material are simultaneously adjusted to the opposite direction of the rotation direction of the rotating blade.

[0027] Furthermore, the height of the stirring blades during feeding is adjusted, including:

[0028] When the colloid pulp mixture is of the under-mixed type, obtaining the temperature difference between the inside and outside of the colloid pulp before stirring;

[0029] If the temperature difference is compared with the preset first temperature difference and the preset second temperature difference respectively;

[0030] If the temperature difference is greater than the preset second temperature difference, it is determined that the heat transfer capacity of the colloid pulp mixture does not meet the requirements, and the height of the stirring blade is increased during feeding.

[0031] Wherein, the height of the stirring blade is proportional to the temperature difference.

[0032] Furthermore, adjusting the ratio of vertical stirring according to the change in the angle between the eddy current surface generated when the test pulp and the test colloid raw material are stirred and the horizontal plane includes:

[0033] When the temperature difference is greater than or equal to the preset first temperature difference and less than or equal to the preset second temperature difference, preliminarily determining that the binding property between the fruit pulp and the colloid raw material does not meet the requirement, and obtaining a change in the angle between the eddy current surface generated when the test fruit pulp and the test colloid raw material are stirred and the horizontal plane;

[0034] If the change in the angle is less than the preset change, it is determined that the binding property between the pulp and the colloid raw material does not meet the requirements, and the proportion of vertical stirring is increased.

[0035] The change in the angle is the difference between the angle between the vortex surface and the horizontal plane at the end of the unit stirring time and the angle at the start of the unit stirring time; the proportion of the vertical stirring is negatively correlated with the change in the angle.

[0036] Furthermore, the mixing mass ratio of the fruit pulp to the colloid raw material is 1:3 to 1:5.

[0037] Furthermore, the gum raw materials include rubber, xylitol, and paraffin. The ratio of the gum raw materials satisfies that the sum of the mass proportions of rubber, xylitol, and paraffin is 1, wherein the mass proportion of rubber is 0.3-0.6, the mass proportion of xylitol is 0.2-0.4, and the mass proportion of paraffin is 0.05-0.12.

[0038] Compared with the prior art, the beneficial effect of the present invention is that the method of the present invention determines the type of the gum pulp mixture and the corresponding treatment method by sampling and testing the finished gum fruit product. Since the mixing under the ratio of more fruit pulp and less gum raw material causes water volatilization and further increases the pH value, an excessively high pH value causes the gum raw material to denature, or the volatilization of water causes the gum pulp mixture to increase stress during the mixing process. Over-mixing and stirring causes the gum fruit to become soft and not formable. Due to the fast heat dissipation or under the condition of less fruit pulp and more gum raw material, the two raw materials are not mixed evenly and become solidified. Under-mixing and stirring causes uneven mixing and pressure There are particles inside the flakes. By adjusting the cross frequency of vertical stirring and rotary stirring or adjusting the rotation direction to reduce the excess heat and stirring stress generated by over-mixing, by adjusting the height of the stirring blades during feeding or adjusting the ratio of vertical stirring, the stirring effect is enhanced, the mixing uniformity is improved, and the accuracy of gum fruit preparation and the increase in the qualified rate are achieved. By betel nut fruits are pulped and filtered to extract the fruit pulp, and the mixing ratio of the fruit pulp and the gum raw material is controlled, the effective ingredients in the betel nut fruit pulp are fully utilized, the quality of the gum fruit is improved, the production efficiency and the product qualified rate are improved, and the quality stability of the gum fruit is improved.

[0039] Furthermore, the method of the present invention performs elongation testing on the gum pear test sample, and determines whether the gum pear is qualified and whether there are factors of under-mixing and over-mixing through the fracture condition after elongation and the internal particle size. The fracture condition can intuitively reflect the toughness and elasticity of the gum pear. If the fracture is too soft and not formed, there is a short fracture length caused by over-mixing during stirring; and if there are too many particles on the fracture surface, there is obviously a problem of under-mixing resulting in unevenness and insufficient fusion of raw material particles. By evaluating its toughness and elasticity, as well as the uniformity of internal particles, the accuracy of gum pear quality detection is improved.

[0040] Furthermore, the method of the present invention sets a preset first flow rate and a preset second flow rate. The viscosity of the over-mixed gum pulp mixture is low and the flow rate is fast. By increasing the cross-frequency to accelerate the heat dissipation of the mixture during the stirring process, the softening of the gum pulp texture caused by excessive mixing is avoided, thereby achieving improvements in the processing quality and production efficiency of the flavored sugar.

[0041] Furthermore, the method of the present invention sets a preset difference amount. Since the color difference changes too quickly, the subsequent stirring process causes continuous stirring of the uniform mixture, which will destroy the structure of the evenly mixed gum fruit components and cause the texture of the gum fruit to become soft. By reversely adjusting the rotation direction of the stirring and feeding position, the excess stress generated during the stirring process is destroyed, and local overheating is avoided. At the same time, the damage to the gum fruit texture caused by stress concentration is avoided, thereby further achieving the improvement of the processing quality and production efficiency of the gum fruit.

[0042] Furthermore, the method of the present invention sets a first temperature difference and a second temperature difference. When the mixture is unevenly mixed, the temperature transmission capacity inside the mixture decreases, resulting in a temperature difference between the inside and the outside. Since the colloidal raw material enters the stirring device after dissipating heat in contact with the air during the feeding process, the fluidity of the colloidal raw material deteriorates, thereby causing uneven mixing. By increasing the height of the stirring blade relative to the lower surface of the mixer, the fed colloidal raw material is directly in contact with the stirring blade, reducing the contact time with the air, thereby reducing heat dissipation, and improving the fluidity of the colloidal raw material, making it easier to mix evenly with the fruit pulp. At the same time, by increasing the height of the stirring blade, the shear force during the stirring process can also be adjusted, thereby achieving improved mixing stability.

[0043] Furthermore, the method of the present invention sets a preset angle change. When the binding ability of the fruit pulp and the gum raw material is weak, the angle change of the vortex formed by stirring is small and the stirring effect is poor. By increasing the proportion of vertical stirring to enhance the stirring effect, the fruit pulp and the gum raw material are more tightly bound, thereby achieving improved mixing uniformity. At the same time, it avoids the presence of insufficiently fused raw material particles inside the gum fruit, further improving the quality stability of the gum fruit. BRIEF DESCRIPTION OF THE DRAWINGS

[0044] Figure 1 This is an overall flow chart of a method for processing gum nut using betel nut pulp extraction according to an embodiment of the present invention;

[0045] Figure 2 This is a schematic structural diagram of a mixer and a feeding device for processing gum nut using betel nut pulp extraction according to an embodiment of the present invention;

[0046] Figure 3 This is a flow chart of step S4 of the gum fruit processing method using betel nut pulp extraction according to an embodiment of the present invention;

[0047] Figure 4 This is a flow chart of adjusting the crossover frequency of vertical stirring and rotary stirring in the gum fruit processing method using betel nut pulp extraction according to an embodiment of the present invention.

[0048] Explanation of the accompanying numbers: 1-first electric heating feed pipe, 2-second electric heating feed pipe, 3-rotating table, 4-first infrared sensor, 5-first displacement sensor, 6-first feeding channel, 7-second feeding channel, 8-stirring visual sensor, 9-second displacement sensor, 10-second infrared sensor, 11-electric heating stirring barrel, 12-stirring blade, 13-electric telescopic rod. DETAILED DESCRIPTION

[0049] In order to make the objects and advantages of the present invention more clearly understood, the present invention is further described below in conjunction with embodiments; it should be understood that the specific embodiments described herein are merely used to explain the present invention and are not intended to limit the present invention.

[0050] The preferred embodiments of the present invention are described below with reference to the accompanying drawings. It should be understood by those skilled in the art that these embodiments are only used to explain the technical principles of the present invention and are not intended to limit the scope of protection of the present invention.

[0051] It should be noted that, in the description of the present invention, terms such as "up", "down", "left", "right", "inside", and "outside" indicating directions or positional relationships are based on the directions or positional relationships shown in the accompanying drawings. This is only for the convenience of description and does not indicate or imply that the device or element must have a specific orientation, be constructed and operated in a specific orientation. Therefore, it cannot be understood as a limitation on the present invention.

[0052] Furthermore, it should be noted that, in the description of the present invention, unless otherwise expressly specified or limited, the terms "mounted," "connected," and "connected" should be understood in a broad sense. For example, they may refer to fixed connections, detachable connections, or integral connections; mechanical connections or electrical connections; direct connections or indirect connections through an intermediate medium; and internal communication between two components. Those skilled in the art will understand the specific meanings of the above terms in the present invention based on specific circumstances.

[0053] See also Figure 1 、 Figure 2 、 Figure 3 as well as Figure 4 As shown, they are respectively an overall flow chart of the gum fruit processing method using betel nut pulp extraction according to an embodiment of the present invention, a schematic diagram of the structure of the mixer and the feeding device, a flow chart of step S4, and a flow chart of adjusting the crossover frequency of vertical stirring and rotary stirring. A gum fruit processing method using betel nut pulp extraction according to an embodiment of the present invention comprises:

[0054] Step S1, betel nut fruits for testing are sequentially pulped and filtered to output a pulp liquid for testing;

[0055] Step S2, heating and stirring the test fruit pulp and the colloid raw material to output a test colloid fruit pulp mixture, and sequentially tableting and slicing the test colloid fruit pulp mixture to output a colloid fruit test sample;

[0056] Step S3, stretching the gum fruit test sample to form a stretched gum fruit test sample;

[0057] Step S4, obtaining the breaking length and surface particle size of the stretched gum fruit test sample to determine the mixing state type of the gum fruit pulp mixture;

[0058] Step S5, determining a mixing state adjustment mode according to the mixing state type of the colloid pulp mixture, including an over-mixing adjustment mode and an under-mixing adjustment mode;

[0059] The over-mixing adjustment method includes adjusting the crossover frequency of vertical stirring and rotary stirring, or adjusting the rotation direction of the feed according to the color difference of the colloid pulp mixture at the beginning of stirring and at the end of the detection time; the under-mixing adjustment method includes adjusting the height of the stirring blade 12 during feeding, or adjusting the proportion of vertical stirring according to the change in the angle between the vortex surface generated when stirring the test colloid pulp and the test colloid raw material and the horizontal plane;

[0060] Step S6, repeating step S1 on the betel nut for production to output fruit pulp for production, and repeating step S2 on the fruit pulp for production according to the mixing state adjustment method to output finished gum fruit.

[0061] Specifically, the betel nut fruits for testing are samples selected from the betel nut fruits for production. There is no specific limitation on the method of selecting the betel nut fruits for testing from the betel nut fruits for production. Those skilled in the art can choose random sampling, interval sampling, etc. according to actual needs.

[0062] Specifically, the betel nut nuts for testing / the betel nut nuts for production are pulped by a crusher or a pulper; the fruit pulp for testing / the fruit pulp for production and the gum raw material are heated and stirred by a blender; the gum pulp mixture for testing / the gum pulp mixture for production are tableted by a forming tablet press to form gum pulp mixture slices for testing / the gum pulp mixture slices for production; the gum pulp mixture slices for testing / the gum pulp mixture slices for production are sliced ​​by a cutting machine to form gum fruit test samples / finished gum fruits.

[0063] Specifically, the filtration process is to filter out impurities and particles through gauze and filter screen to obtain coarse filtered fruit pulp, and the coarse filtered fruit pulp is filtered through a centrifuge to obtain test fruit pulp / production fruit pulp; during the filtration process, technicians in this field can adjust the centrifuge parameters according to the actual production effect of the fruit pulp.

[0064] Specifically, the blender includes:

[0065] A stirring blade 12 for stirring the gelatin pulp mixture;

[0066] An electric telescopic rod 13 connected to the stirring blade 12 for adjusting the height of the stirring blade 12;

[0067] The electric heating stirring barrel 11 is arranged below the electric telescopic rod 13 and is used to provide a stirring space for the jelly pulp mixture and to heat the jelly pulp mixture.

[0068] Specifically, in step S2, the stirring heating temperature of the electric heating stirring barrel 11 with a capacity of 500L ranges from [40°C to 60°C], and the preferred embodiment of the stirring heating temperature is 50°C.

[0069] Specifically, in step S2, the general range of the tableting temperature of the 400L gum pulp mixture is [35°C, 60°C], the preferred embodiment of the tableting temperature is 42°C, the general range of the tableting pressure is [5MPa, 10MPa], and the preferred embodiment of the tableting pressure is 7MPa.

[0070] It will be understood by those skilled in the art that the optional range of tableting temperature and tableting pressure provided in this embodiment and the preferred embodiment are the values ​​selected to achieve the best effect on the technical problem solved by the technical solution of the present invention under the condition that the volume of the gelatin pulp mixture is 400L. In actual applications or experiments, those skilled in the art can adaptively adjust the tableting temperature and tableting pressure according to the actual application environment and application scenarios.

[0071] Specifically, in step S3, a gum test sample with a size of 2 cm × 1.6 cm is stretched to 6 cm by a small tensile testing machine to obtain the surface particle size after stretching, and the fracture length is obtained when it is stretched to fracture. The general value range of the tensile strength of the tensile testing machine is [0.1N, 0.2N], and the preferred embodiment of the tensile strength is 0.15N.

[0072] In practice, the method of the present invention determines the type of the gum pulp mixture and the corresponding treatment method by sampling and testing the finished gum fruit product. Since the mixing under the ratio of more fruit pulp and less gum raw material causes water volatilization and further increases the pH value, the excessively high pH value causes the gum raw material to denature, or the volatilization of water causes the stress of the gum pulp mixture to increase during the mixing process. Over-mixing and stirring causes the gum fruit to become soft and not formable. Due to the fast heat dissipation or under the ratio of less fruit pulp and more gum raw material, the two raw materials are not mixed evenly and become solidified. Under-mixing and stirring causes uneven mixing and the presence of particles inside after tableting. By adjusting the cross frequency of vertical stirring and rotary stirring or adjusting the rotation direction to reduce the excess heat and stirring stress generated by overmixing, by adjusting the height of the stirring blade 12 during feeding or adjusting the ratio of vertical stirring to enhance the stirring effect and improve the mixing uniformity, the accuracy of gum fruit preparation and the increase in the qualified rate are achieved; by betel nut fruit beating, filtering and extracting fruit pulp, and controlling the mixing ratio of fruit pulp and gum raw material, the effective ingredients in the betel nut fruit pulp are fully utilized, the quality of the gum fruit is improved, the production efficiency and product qualified rate are improved, and the quality stability of the gum fruit is improved.

[0073] Specifically, the breaking length is the length of the gum fruit test sample when it breaks when the gum fruit test sample is stretched according to a preset tensile force; the surface particle size after stretching is the ratio of the number of particles on the upper surface of the gum fruit when the gum fruit test sample is stretched to a preset length according to a preset tensile force to the area of ​​the upper surface of the gum fruit.

[0074] Specifically, the breaking length and the surface granularity after elongation are detected by an elongation visual sensor (not shown) arranged on the inner wall of a small tensile testing machine.

[0075] Specifically, the particles on the upper surface of the gum pear are particles with a particle size of less than or equal to 0.2 mm and greater than or equal to 0.02 mm.

[0076] In practice, the method of the present invention performs elongation testing on the gum pear test sample, and determines whether the gum pear is qualified and whether there are factors of under-mixing and over-mixing through the fracture condition after elongation and the internal particle size. The fracture condition can intuitively reflect the toughness and elasticity of the gum pear. If the fracture is too soft and not formed, there is a short fracture length caused by over-mixing during stirring; and if there are too many particles on the fracture surface, there is obviously a problem of under-mixing resulting in unevenness and insufficient fusion of raw material particles. By evaluating its toughness and elasticity, as well as the uniformity of internal particles, the accuracy of gum pear quality detection is improved.

[0077] Specifically, determining the mixing state type of the colloid pulp mixture includes:

[0078] Comparing the fracture length with a preset length, and comparing the surface granularity after stretching with a preset granularity;

[0079] If the fracture length is greater than the preset length and the particle size of the surface after stretching is less than the preset particle size, the viscosity of the gum fruit is determined to be unqualified, and the gum fruit pulp mixture is recorded as an over-mixed type;

[0080] If the fracture length is less than or equal to the preset length and the particle size of the surface after stretching is greater than or equal to the preset particle size, the toughness of the gum fruit is determined to be unqualified, and the gum fruit pulp mixture is recorded as an under-mixed type.

[0081] Specifically, the preset length of the gum test sample with a size of 2 cm × 1.6 cm generally ranges from [6 cm, 12 cm], the preferred embodiment of the preset length is 8 cm, and the preset particle size generally ranges from [5 / , 10 / ], the preferred embodiment of the preset granularity is 6 / .

[0082] Specifically, the adjustment of the crossover frequency between vertical stirring and rotary stirring includes:

[0083] When the colloid pulp mixture is of the overmixed type, obtaining the flow rate of the colloid pulp mixture at the discharge port;

[0084] comparing the flow rate with a preset first flow rate and a preset second flow rate respectively;

[0085] If the flow rate is greater than or equal to the preset first flow rate, it is determined that the heat dissipation degree of the gelatin pulp mixture does not meet the requirements;

[0086] If the flow rate is greater than the preset second flow rate, the crossover frequency of the vertical stirring and the rotary stirring is increased.

[0087] Specifically, the crossover frequency is proportional to the flow rate.

[0088] Specifically, the crossover frequency is the ratio of the number of alternating times of the vertical telescopic movement of the electric telescopic rod 13 and the rotational stirring of the stirring blade 12 to the stirring time.

[0089] Specifically, the flow rate of the gelatin pulp mixture is detected by a flow meter provided on the inner wall of the discharge port (not shown in the figure) of the electric heating stirring barrel 11 .

[0090] Specifically, the general value range of the preset second flow rate of the discharge port with a diameter of 6 cm and the gum pulp mixture at 50°C is [7.2 ml / min, 8.4 ml / min], and the preferred embodiment of the preset second flow rate is 8 ml / min. The general value range of the preset first flow rate is [4.3 ml / min, 6.8 ml / min], and the preferred embodiment of the preset first flow rate is 6 ml / min.

[0091] During implementation, the method of the present invention sets a preset first flow rate and a preset second flow rate. The viscosity of the over-mixed gum pulp mixture is low and the flow rate is fast. By increasing the cross-frequency to accelerate the heat dissipation of the mixture during the stirring process, the softening of the gum pulp texture caused by excessive mixing is avoided, thereby achieving improvements in the processing quality and production efficiency of the flavored sugar.

[0092] Specifically, adjusting the rotation direction of the feed according to the color difference of the colloid pulp mixture at the start of stirring and at the end of the detection time includes:

[0093] When the flow rate is greater than or equal to the preset first flow rate and less than or equal to the preset second flow rate, it is preliminarily determined that the stirring degree does not meet the requirements, and the absolute value of the difference between the chroma of the gum pulp mixture at the start of stirring and at the end of the stirring detection time is obtained and recorded as the color difference degree;

[0094] If the color difference is greater than the preset difference, it is determined that the stirring degree does not meet the requirements, and the rotation directions of the production fruit pulp and the colloid raw material are simultaneously adjusted to the opposite direction of the rotation direction of the rotating blade.

[0095] Specifically, the feeding device for fruit pulp and colloid raw materials includes:

[0096] The first electric heating feed pipe 1 is used to load the fruit pulp;

[0097] The second electric heating feed pipe 2 is used to load the colloid raw material;

[0098] A first feeding channel 6, which is connected to the first electric heating feeding pipe 1 and is used to provide a feeding space for the fruit pulp;

[0099] A second feeding channel 7, which is connected to the second electric heating feeding pipe 2, is used to provide a feeding space for the colloid raw material;

[0100] a rotating platform 3, which is connected to the first electric heating feed pipe 1 and the second electric heating feed pipe 2 respectively, and is used to fix the positions of the first electric heating feed pipe 1 and the second electric heating feed pipe 2;

[0101] The rotary motor is connected to the rotary table 3 and is used to provide a rotational driving force for the rotary table 3 .

[0102] Specifically, the color of the gum pulp mixture is obtained by collecting the surface image of the gum pulp mixture through the stirring visual sensor 8 arranged above the electric stirring barrel 11 and transmitting it to the CIELab color space measurement system for detection. The color difference is the difference between the a-axis value of the gum pulp mixture at the end of the detection time and the a-axis value of the gum pulp mixture at the beginning of stirring.

[0103] Specifically, the detection time is 1 min.

[0104] Specifically, the preset difference degree of the mixture of 80 L of pulp and 320 L of gelatin raw material is [45, 72], and the preferred embodiment of the preset difference degree is 68.

[0105] In practice, the method of the present invention sets a preset difference amount. Since the color difference changes too quickly, the subsequent stirring process causes continuous stirring of the uniform mixture, which will destroy the structure of the evenly mixed gum fruit components and cause the texture of the gum fruit to become soft. By reversely adjusting the rotation direction of the stirring and feeding position, the excess stress generated during the stirring process is destroyed, and local overheating is avoided. At the same time, the damage to the texture of the gum fruit caused by stress concentration is avoided, thereby further achieving the improvement of the processing quality and production efficiency of the gum fruit.

[0106] Specifically, the height of the stirring blade 12 during feeding is adjusted as follows:

[0107] When the colloid pulp mixture is of the under-mixed type, obtaining the temperature difference between the inside and outside of the colloid pulp before stirring;

[0108] If the temperature difference is compared with the preset first temperature difference and the preset second temperature difference respectively;

[0109] If the temperature difference is greater than the preset second temperature difference, it is determined that the heat transfer capacity of the gelatin pulp mixture does not meet the requirements, and the height of the stirring blade 12 is increased during feeding.

[0110] The height of the stirring blade 12 is proportional to the temperature difference.

[0111] Specifically, the height of the stirring blade 12 is the height of the stirring blade 12 relative to the bottom surface of the electric heating stirring barrel 11 .

[0112] Specifically, the temperature difference between the inside and outside of the gelatin pulp before stirring is the difference between the temperature at the inner wall of the electric stirring barrel 11 and the temperature at the telescopic rod before stirring, wherein the temperature at the inner wall of the electric stirring barrel 11 and the temperature at the telescopic rod are respectively detected by the first infrared sensor 4 and the second infrared sensor 10 arranged above the electric stirring barrel 11.

[0113] Specifically, the general value range of the preset first temperature difference of the mixture of 80L of fruit pulp and 320L of gum raw material is [4°C, 6°C], the preferred embodiment of the preset first temperature difference is 5°C, the general value range of the preset second temperature difference is [7°C, 10°C], and the preferred embodiment of the preset second temperature difference is 8°C.

[0114] In practice, the method of the present invention sets a first temperature difference and a second temperature difference. When the mixture is unevenly mixed, the temperature transmission capacity inside the mixture decreases, resulting in a temperature difference between the inside and the outside. Since the colloidal raw material enters the stirring device after dissipating heat in contact with the air during the feeding process, the fluidity of the colloidal raw material deteriorates, thereby causing uneven mixing. By increasing the height of the stirring blade 12 relative to the lower surface of the mixer, the fed colloidal raw material is directly in contact with the stirring blade 12, reducing the contact time with the air, thereby reducing heat dissipation, and improving the fluidity of the colloidal raw material, making it easier to mix evenly with the fruit pulp. At the same time, by increasing the height of the stirring blade 12, the shear force during the stirring process can also be adjusted, thereby achieving improved mixing stability.

[0115] Specifically, adjusting the ratio of vertical stirring according to the change in the angle between the eddy current surface generated when the test pulp and the test colloid raw material are stirred and the horizontal plane includes:

[0116] When the temperature difference is greater than or equal to the preset first temperature difference and less than or equal to the preset second temperature difference, preliminarily determining that the binding property between the fruit pulp and the colloid raw material does not meet the requirement, and obtaining a change in the angle between the eddy current surface generated when the test fruit pulp and the test colloid raw material are stirred and the horizontal plane;

[0117] If the change in the angle is less than the preset change, it is determined that the binding property between the pulp and the colloid raw material does not meet the requirements, and the proportion of vertical stirring is increased.

[0118] The change in the angle is the difference between the angle between the vortex surface and the horizontal plane at the end of the unit stirring time and the angle at the start of the unit stirring time; the proportion of the vertical stirring is negatively correlated with the change in the angle.

[0119] Specifically, the ratio of vertical stirring is the ratio of the vertical stirring time to the total stirring time of a single alternating cycle in which the electric telescopic rod 13 performs vertical telescopic movement and the stirring blade 12 rotates and stirs during the stirring process, and the length of the single alternating cycle.

[0120] Specifically, vertical stirring is when the electric telescopic rod performs vertical telescopic movement and the stirring blade does not move; rotary stirring is when the stirring blade performs rotary stirring and the electric telescopic rod does not move.

[0121] Specifically, the angle between the eddy current surface generated by the gelatin pulp mixture during stirring and the horizontal plane is detected by a first displacement sensor 5 provided above the electric telescopic rod 13 and a second displacement sensor 9 provided above the inner wall of the electric heating stirring box.

[0122] Specifically, the preset variation of the mixture of 80 L of pulp and 320 L of gelatin raw material generally ranges from [1.4°, 2.5°], and a preferred embodiment of the preset variation is 1.8°.

[0123] During implementation, the method of the present invention sets a preset angle change. When the binding ability of the fruit pulp and the gum raw material is weak, the angle change of the vortex formed by stirring is small and the stirring effect is poor. By increasing the proportion of vertical stirring to enhance the stirring effect, the fruit pulp and the gum raw material are more tightly bound, thereby achieving improved mixing uniformity. At the same time, it avoids the presence of insufficiently fused raw material particles inside the gum fruit, further improving the quality stability of the gum fruit.

[0124] Specifically, the mixing mass ratio of the fruit pulp to the colloid raw material is 1:3 to 1:5.

[0125] Specifically, the gum raw materials include rubber, xylitol, and paraffin. The ratio of the gum raw materials satisfies that the sum of the mass proportions of rubber, xylitol, and paraffin is 1, wherein the mass proportion of rubber is 0.3-0.6, the mass proportion of xylitol is 0.2-0.4, and the mass proportion of paraffin is 0.05-0.12.

[0126] Thus far, the technical solutions of the present invention have been described in conjunction with the preferred embodiments shown in the accompanying drawings. However, it will be readily understood by those skilled in the art that the scope of protection of the present invention is obviously not limited to these specific embodiments. Without departing from the principles of the present invention, those skilled in the art may make equivalent changes or substitutions to the relevant technical features, and the technical solutions after such changes or substitutions will fall within the scope of protection of the present invention.

Claims

1. A gum fruit processing method using betel nut pulp extraction, characterized in that, include: Step S1, betel nut fruits for testing are sequentially pulped and filtered to output a pulp liquid for testing; Step S2, heating and stirring the test fruit pulp and the colloid raw material to output a test colloid fruit pulp mixture, and sequentially tableting and slicing the test colloid fruit pulp mixture to output a colloid fruit test sample; Step S3, stretching the gum fruit test sample to form a stretched gum fruit test sample; Step S4, obtaining the breaking length and surface particle size of the stretched gum fruit test sample to determine the mixing state type of the gum fruit pulp mixture; Step S5, determining a mixing state adjustment mode according to the mixing state type of the colloid pulp mixture, including an over-mixing adjustment mode and an under-mixing adjustment mode; The over-mixing adjustment method includes adjusting the crossover frequency of vertical stirring and rotary stirring, or adjusting the rotation direction of the feed according to the color difference of the colloid pulp mixture at the beginning of stirring and at the end of the detection time; the under-mixing adjustment method includes adjusting the height of the stirring blade during feeding, or adjusting the proportion of vertical stirring according to the change in the angle between the vortex surface generated when stirring the test pulp and the colloid raw material and the horizontal plane; Step S6, repeating step S1 on the betel nut for production to output fruit pulp for production, and repeating step S2 on the fruit pulp for production according to the mixing state adjustment method to output finished gum fruit.

2. The gum fruit processing method of claim 1, wherein the betel nut pulp is extracted. The breaking length is the length of the gum fruit test sample when it breaks when the gum fruit test sample is stretched according to a preset tensile force; the surface particle size after stretching is the ratio of the number of particles on the upper surface of the gum fruit when the gum fruit test sample is stretched to a preset length according to a preset tensile force to the area of ​​the upper surface of the gum fruit.

3. The gum fruit processing method of claim 2, wherein the betel nut pulp is extracted. Determining the type of mixing state of the gelatin pulp mixture includes: Comparing the fracture length with a preset length, and comparing the surface granularity after stretching with a preset granularity; If the fracture length is greater than the preset length and the particle size of the surface after stretching is less than the preset particle size, the viscosity of the gum fruit is determined to be unqualified, and the gum fruit pulp mixture is recorded as an over-mixed type; If the fracture length is less than or equal to the preset length and the particle size of the surface after stretching is greater than or equal to the preset particle size, the toughness of the gum fruit is determined to be unqualified, and the gum fruit pulp mixture is recorded as an under-mixed type.

4. The gum fruit processing method of claim 3, wherein the betel nut pulp is extracted. The crossover frequency adjustment of vertical stirring and rotary stirring includes: When the colloid pulp mixture is of the overmixed type, obtaining the flow rate of the colloid pulp mixture at the discharge port; comparing the flow rate with a preset first flow rate and a preset second flow rate respectively; If the flow rate is greater than or equal to the preset first flow rate, it is determined that the heat dissipation degree of the gelatin pulp mixture does not meet the requirements; If the flow rate is greater than the preset second flow rate, the crossover frequency of the vertical stirring and the rotary stirring is increased.

5. The gum fruit processing method of claim 4, wherein the betel nut pulp is extracted. The crossover frequency is proportional to the flow rate.

6. The gum fruit processing method of claim 5, wherein the gum fruit processing method comprises: The method of adjusting the rotation direction of the feed according to the color difference of the colloid pulp mixture at the beginning of the stirring and at the end of the detection time comprises: When the flow rate is greater than or equal to the preset first flow rate and less than or equal to the preset second flow rate, it is preliminarily determined that the stirring degree does not meet the requirements, and the absolute value of the difference between the chroma of the gum pulp mixture at the start of stirring and at the end of the stirring detection time is obtained and recorded as the color difference degree; If the color difference is greater than the preset difference, it is determined that the stirring degree does not meet the requirements, and the rotation directions of the production fruit pulp and the colloid raw material are simultaneously adjusted to the opposite direction of the rotation direction of the rotating blade.

7. The gum fruit processing method of claim 6, wherein the gum fruit processing method comprises: The height of the stirring blades during the adjustment of the feeding comprises: When the colloid pulp mixture is of the under-mixed type, obtaining the temperature difference between the inside and outside of the colloid pulp before stirring; If the temperature difference is compared with the preset first temperature difference and the preset second temperature difference respectively; If the temperature difference is greater than the preset second temperature difference, it is determined that the heat transfer capacity of the colloid pulp mixture does not meet the requirements, and the height of the stirring blade is increased during feeding. Wherein, the height of the stirring blade is proportional to the temperature difference.

8. The gum fruit processing method of claim 7, wherein the gum fruit processing method comprises: Adjusting the ratio of vertical stirring according to the change in the angle between the eddy current surface generated when the test pulp and the colloid raw material are stirred and the horizontal plane comprises: When the temperature difference is greater than or equal to the preset first temperature difference and less than or equal to the preset second temperature difference, preliminarily determining that the binding property between the fruit pulp and the colloid raw material does not meet the requirement, and obtaining a change in the angle between the eddy current surface generated when the test fruit pulp and the colloid raw material are stirred and the horizontal plane; If the change in the angle is less than the preset change, it is determined that the binding property between the pulp and the colloid raw material does not meet the requirements, and the proportion of vertical stirring is increased. The change in the angle is the difference between the angle between the vortex surface and the horizontal plane at the end of the unit stirring time and the angle at the start of the unit stirring time; the proportion of the vertical stirring is negatively correlated with the change in the angle.

9. The gum fruit processing method of claim 8, wherein the gum fruit processing method comprises: The mixing mass ratio of the fruit pulp in the finished gum fruit to the gum raw material is 1:3 to 1:

5.

10. The gum fruit processing method using betel nut pulp extraction according to claim 9 is characterized in that, The gum raw materials include rubber, xylitol and paraffin. The ratio of the gum raw materials satisfies that the sum of the mass proportion of rubber, the mass proportion of xylitol and the mass proportion of paraffin is 1, wherein the mass proportion of rubber is 0.3-0.6, the mass proportion of xylitol is 0.2-0.4, and the mass proportion of paraffin is 0.05-0.12.

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