Method, system, terminal and medium for production control of low oil uptake fried donuts

Abstract

The application relates to a production control method, system, terminal and medium of low oil absorption deep-fried doughnuts, the production control method comprising the following steps: acquiring the actual water content of dough in a low-temperature pre-solidification stage with an oil temperature of 120 DEG C and the oil temperature field uniformity; judging whether the actual water content is lower than a water content threshold value; if yes, judging whether the continuous duration is not less than a duration threshold value and the oil temperature field uniformity is less than a threshold value; if yes, entering a medium-temperature structure solidification stage, the oil temperature is increased to 160 DEG C at a set temperature increasing rate, and a molecular sieve is preheated to 60 DEG C; according to a polar component target value, a target deep-frying duration is predicted; judging whether the target deep-frying duration is greater than a planned deep-frying duration; if yes, starting the molecular sieve; when the deep-frying duration reaches the planned deep-frying duration, entering a negative pressure oil removal stage; acquiring a residual oil rate; judging whether the residual oil rate is less than a residual rate threshold value; if yes, reducing the oil temperature to 80 DEG C. The application can reduce the oil absorption rate while ensuring the food quality.

Description

Technical Field

[0001] This application relates to the technical field of production and processing, and in particular to a production control method, system, terminal and medium for fried doughnuts with low oil absorption rate. Background Technology

[0002] Fried foods are beloved by consumers for their unique texture, with donuts being a classic example of a popular fried food enjoyed worldwide. However, as people pay increasing attention to healthy eating, the high oil residue rate in traditional frying processes has gradually become a bottleneck restricting its development. While traditional frying techniques can meet basic cooking needs, their methods for controlling oil absorption are limited, making it difficult to meet modern consumers' demand for healthy foods with low oil absorption.

[0003] In existing technologies, methods commonly used to reduce oil absorption in fried foods include controlling oil temperature, adjusting frying time, and using specific dough formulas. Controlling oil temperature is one of the most common methods, ensuring food quality by setting a fixed frying temperature range. Adjusting frying time is also a common approach, reducing oil penetration by extending or shortening the frying time. Some technologies attempt to reduce oil absorption by improving dough formulas, such as adding specific additives or modifying dough structure. However, these methods often optimize only a single factor and lack overall coordinated control over the frying process.

[0004] While the aforementioned technologies can reduce oil absorption to some extent, they still have significant drawbacks in practical operation. For example, fixed oil temperature control is difficult to adapt to the actual differences in the state of different batches of dough, which may lead to unstable frying results; simply relying on adjusting the frying time may affect the taste and appearance of the food; and improving the dough formula may increase production costs and be limited by complex process requirements. Therefore, how to effectively reduce oil absorption while ensuring food quality has become an urgent technical problem to be solved. Summary of the Invention

[0005] In order to effectively reduce oil absorption rate while ensuring food quality, this application provides a production control method, system, terminal and medium for fried doughnuts with low oil absorption rate.

[0006] In a first aspect, this application provides a production control method for fried donuts with low oil absorption rate, employing the following technical solution:

[0007] A production control method for fried donuts with low oil absorption rate includes:

[0008] To obtain the actual moisture content of the dough and the uniformity of the oil temperature field during the low-temperature pre-curing stage at an oil temperature of 120℃;

[0009] Determine whether the actual moisture content is lower than the moisture content threshold;

[0010] If so, determine whether the duration is not less than the duration threshold and whether the oil temperature field uniformity is less than the oil temperature field uniformity threshold.

[0011] If so, proceed to the medium-temperature structural curing stage, adjust the oil temperature to 160℃ according to the set heating rate, and preheat the molecular sieve to 60℃.

[0012] Predict the target frying time based on the target values ​​of polar components;

[0013] Determine whether the target frying time is greater than the set planned frying time;

[0014] If so, then the molecular sieve is activated;

[0015] When the frying time reaches the planned frying time, the negative pressure degreasing stage begins.

[0016] Obtain the oil residue rate;

[0017] Determine whether the oil residue rate is less than the set residue rate threshold;

[0018] If so, confirm that frying is complete and lower the oil temperature to 80℃.

[0019] By employing the above technical solution, the actual moisture content and oil temperature field uniformity of the dough during the low-temperature pre-curing stage can be obtained and compared with corresponding thresholds to accurately determine whether the dough has entered the medium-temperature structural curing stage. This helps adjust the frying process according to the actual state of the dough, avoiding poor donut quality due to improper transitions in the frying stage. For example, premature heating when the moisture content is too high may result in the donut being undercooked inside while the outside is burnt. During the medium-temperature structural curing stage, the oil temperature is increased from 120℃ to 160℃ according to the set heating rate. This gradual heating method is beneficial for the formation of a good internal structure and a crispy outer crust in the donut, while reducing oil absorption. Because slow heating allows the dough to gradually set, it avoids the rapid formation of a hard crust on the surface of the donut due to a sharp increase in oil temperature, which would hinder the expulsion of internal moisture and increase the possibility of oil absorption. The target frying time is predicted based on the target value of polar components and compared with the planned frying time, allowing for flexible adjustment of the frying time according to the specific conditions of the donut. When the target frying time exceeds the planned frying time, the molecular sieve is activated. The molecular sieve adsorbs polar substances generated during frying, further reducing the oil absorption rate of the donuts and ensuring stable product quality. Once the planned frying time is reached, a negative pressure degreasing stage begins. The negative pressure environment facilitates the removal of oil from the donuts, reducing oil residue. By obtaining the oil residue rate and comparing it with a threshold, the oil content of the donuts at the end of frying is ensured to meet requirements, producing healthy donuts with low oil absorption rates. This effectively reduces oil absorption while maintaining food quality. After frying, the oil temperature is lowered to 80℃, reducing equipment wear and extending its lifespan. Simultaneously, the lower oil temperature reduces the risk of fires and other safety accidents during subsequent processing, ensuring the safety of the production process.

[0020] Optionally, the step of predicting the target frying time based on the target value of the polar component includes:

[0021] Obtain the initial polarity component values;

[0022] The initial polar component value and the target polar component value are input into a pre-trained duration prediction model to obtain the predicted target frying duration;

[0023] The duration prediction model is , For the target frying time, Here is the oxidation rate constant. This represents the steady-state limiting value for the polar component. The initial polar component value, This represents the target value for the polar component.

[0024] Optionally, the step of determining whether the target frying time is greater than the set planned frying time further includes:

[0025] If not, obtain the moisture diffusion coefficient;

[0026] The degree of starch gelatinization on the surface layer is obtained based on the moisture diffusion coefficient.

[0027] The average pore diameter is predicted based on the degree of starch gelatinization on the surface and the current duration of the intermediate-temperature structural curing stage.

[0028] Determine whether the predicted average pore diameter is greater than the diameter threshold;

[0029] If not, the negative pressure degreasing stage will begin after the frying time reaches the target frying time.

[0030] If so, increase the oil temperature during the medium-temperature curing stage to 165℃.

[0031] By adopting the above technical solution, moisture content affects the starch gelatinization process, and the degree of starch gelatinization plays a crucial role in the taste and texture of donuts. The average pore diameter is predicted based on the surface starch gelatinization degree and the current duration of the mid-temperature curing stage. The internal pore structure of the donut affects its oil absorption rate and taste. If the average pore diameter is too large, oil can more easily penetrate the donut during frying, leading to increased oil absorption; if the average pore diameter is too small, the donut may be too dense, affecting the taste. When the predicted average pore diameter is greater than the diameter threshold, it indicates that the current pore structure is not conducive to controlling oil absorption. In this case, the oil temperature during the mid-temperature curing stage is increased to 165℃. Appropriately increasing the oil temperature allows a denser structure to form on the donut surface more quickly, reducing the average pore diameter and thus reducing oil absorption. By comprehensively judging and adjusting factors such as the target frying time, surface starch gelatinization degree, and average pore diameter, over-frying of donuts can be avoided. Over-frying not only increases oil absorption but also wastes energy and time, reducing production efficiency. This step allows for a more precise and efficient frying process, improving production efficiency and economic benefits while ensuring product quality.

[0032] Optionally, the step of increasing the oil temperature to 165°C during the intermediate-temperature curing stage includes:

[0033] Obtain the percentage of abnormal pores;

[0034] Determine whether the proportion of abnormal pores exceeds the proportion threshold;

[0035] If so, the molecular sieve is activated, the adsorption flow rate is increased, and the process is forced into the negative pressure deoiling stage.

[0036] By employing the above technical solutions, the proportion of abnormal pores is obtained and compared with a threshold, allowing for precise understanding of the pore structure inside the donut. When the proportion of abnormal pores exceeds the threshold, it indicates that the pore structure of the donut is unfavorable for controlling oil absorption. Activating the molecular sieve and increasing the adsorption flow rate allows the molecular sieve to adsorb polar substances generated during frying, helping to improve the quality and properties of the oil, reduce the interaction between the oil and the abnormal pores of the donut, and thus lower the oil absorption rate. Forced entry into a negative pressure degreasing stage utilizes the negative pressure environment to more effectively extract excess oil from inside the donut, further improving the oil absorption of the donut and enhancing its taste and health benefits.

[0037] Optionally, the production control method further includes:

[0038] After the molecular sieve is started, the rate of change of dielectric constant of the oil is obtained and judged;

[0039] If the rate of change of dielectric constant is greater than the second threshold, then the molecular sieve is controlled to perform continuous adsorption.

[0040] If the rate of change of the dielectric constant is not greater than the second threshold but greater than the first threshold, then the molecular sieve is controlled to perform pulse adsorption.

[0041] By adopting the above technical solution, the dielectric constant change rate can reflect the changes in the composition of the oil. During frying, the oil undergoes a series of chemical reactions, producing polar substances and impurities, which leads to changes in the dielectric constant. By obtaining the dielectric constant change rate of the oil, the quality status of the oil can be monitored in real time and accurately. When the dielectric constant change rate is greater than the second threshold, it indicates that the content of impurities and polar substances in the oil is high, and the oil quality has deteriorated significantly. At this time, controlling the molecular sieve for continuous adsorption can continuously remove harmful components from the oil, effectively preventing further deterioration and ensuring the quality of the oil used for frying donuts, thereby guaranteeing the taste and quality of the donuts. When the dielectric constant change rate is not greater than the second threshold but greater than the first threshold, it indicates that the content of impurities and polar substances in the oil is at a certain level. Using pulse adsorption, harmful substances in the oil can be removed to a certain extent while avoiding excessive adsorption that would waste energy and damage the molecular sieve, thus achieving precise maintenance of oil quality.

[0042] Optionally, the steps of the negative pressure degreasing stage include:

[0043] Convert the target oil removal amount into the target oil removal rate;

[0044] Obtain the deoiling area, average pore length, and first target start-up time;

[0045] The deoiling area, the average pore length, the first target start-up time, and the target deoiling rate are input into the vacuum pressure model to obtain the adjusted vacuum pressure of the vacuum equipment;

[0046] Obtain the actual average pore diameter after the intermediate temperature curing stage;

[0047] The actual average diameter of the pores is input into the frequency adjustment model to obtain the adjusted ultrasonic frequency of the ultrasonic equipment.

[0048] By employing the above technical solutions and precisely controlling the oil removal rate, vacuum pressure, and ultrasonic frequency, the oil absorption rate of the donuts can be effectively ensured to remain stable within the target range. Appropriate adjustments to the vacuum pressure and ultrasonic frequency can effectively remove oil while minimizing damage to the donut's structure. Excessive vacuum pressure or an unsuitable ultrasonic frequency may damage the donut's internal structure, leading to deformation or breakage. Precise adjustments based on actual conditions can maximize the preservation of the donut's original structure, maintaining its appearance and texture integrity while ensuring effective oil removal.

[0049] Secondly, this application provides a production control system for fried doughnuts with low oil absorption rate, which adopts the following technical solution:

[0050] A production control system for deep-fried donuts with low oil absorption rate includes:

[0051] The data acquisition module is used to acquire the actual moisture content of the dough and the uniformity of the oil temperature field during the low-temperature pre-curing stage at an oil temperature of 120℃.

[0052] The judgment module is used to determine whether the actual water content is lower than the water content threshold; if so, it continues to determine whether the duration is not less than the duration threshold and whether the oil temperature field uniformity is less than the oil temperature field uniformity threshold.

[0053] The adjustment module is used to enter the medium-temperature structure solidification stage when the duration is not less than the duration threshold and the oil temperature field uniformity is less than the oil temperature field uniformity threshold, and adjust the oil temperature to increase to 160°C according to the set heating rate, and preheat the molecular sieve to 60°C.

[0054] The data processing module is used to predict the target frying time based on the target value of the polar component; the judgment module is also used to determine whether the target frying time is greater than the set planned frying time; if so, the adjustment module activates the molecular sieve.

[0055] The data acquisition module is used to enter the negative pressure degreasing stage when the frying time reaches the planned frying time, and to acquire the oil residue rate; the judgment module is also used to determine whether the oil residue rate is less than the set residue rate threshold; if so, the adjustment module is used to confirm that frying is complete and to reduce the oil temperature to 80°C.

[0056] Thirdly, this application provides a terminal that adopts the following technical solution:

[0057] A terminal, comprising:

[0058] The memory contains a production control program for deep-fried doughnuts with low oil absorption rate;

[0059] A processor is used to execute a program stored in the memory to implement the steps of the above-described method for controlling the production of fried doughnuts with low oil absorption.

[0060] Fourthly, this application provides a computer-readable storage medium, which adopts the following technical solution:

[0061] A computer-readable storage medium storing a computer program that can be loaded by a processor and executed the above-described production control method for deep-fried doughnuts with low oil absorption rate.

[0062] In summary, this application has at least the following beneficial effects:

[0063] By obtaining the actual moisture content and oil temperature field uniformity of the dough during the low-temperature pre-curing stage and comparing them with corresponding thresholds, it is possible to accurately determine whether the dough has entered the medium-temperature structural curing stage. This helps adjust the frying process according to the actual state of the dough, avoiding poor donut quality due to improper transitions in the frying stage. For example, premature heating when the moisture content is too high may result in the donut being undercooked inside while the outside is burnt. During the medium-temperature structural curing stage, the oil temperature is increased from 120℃ to 160℃ according to the set heating rate. This gradual heating method is beneficial for the donut to form a good internal structure and a crispy outer crust, while reducing oil absorption. This is because slow heating allows the dough to gradually set, preventing the rapid formation of a hard crust on the surface of the donut due to a sharp increase in oil temperature, which would hinder the expulsion of internal moisture and increase the likelihood of oil absorption. Predicting the target frying time based on the target value of polar components and comparing it with the planned frying time allows for flexible adjustment of the frying time according to the specific situation of the donut. When the target frying time exceeds the planned frying time, the molecular sieve is activated. The molecular sieve can adsorb polar substances generated during the frying process, further reducing the oil absorption rate of the donut and ensuring stable product quality. When the planned frying time is reached, a negative pressure degreasing stage begins. The negative pressure environment facilitates the removal of oil from the donuts, reducing oil residue. By measuring the oil residue rate and comparing it to a threshold, the oil content of the donuts at the end of frying meets requirements, producing healthy donuts with low oil absorption. This effectively reduces oil absorption while maintaining food quality. After frying, the oil temperature is lowered to 80℃, reducing equipment wear and extending its lifespan. Simultaneously, the lower oil temperature reduces the risk of fires and other safety accidents during subsequent processing, ensuring a safe production process. Attached Figure Description

[0064] Figure 1 This is a first flowchart of an embodiment of the method of this application;

[0065] Figure 2 This is a second flowchart of an embodiment of the method of this application;

[0066] Figure 3 This is the third flowchart of an embodiment of the method of this application. Detailed Implementation

[0067] To make the objectives, technical solutions, and advantages of the embodiments of this application clearer, the appendices in the embodiments of the present invention will be described below. Figure 1 - Appendix Figure 3 The technical solutions in the embodiments of the present invention are clearly and completely described herein. Obviously, the described embodiments are only some, not all, of the embodiments of the present invention. Based on the embodiments of the present invention, all other embodiments obtained by those skilled in the art without creative effort are within the scope of protection of the present invention.

[0068] The first embodiment of this application discloses a production control method for fried doughnuts with low oil absorption rate. (Refer to...) Figure 1 and Figure 2 As one embodiment of the production control method, the production control method may include S101-S120:

[0069] S101, to obtain the actual moisture content of the dough and the uniformity of the oil temperature field during the low-temperature pre-curing stage at an oil temperature of 120℃.

[0070] S102, determine whether the actual moisture content is lower than the moisture content threshold;

[0071] S103, if so, then determine whether the duration is not less than the duration threshold and whether the oil temperature field uniformity is less than the oil temperature field uniformity threshold.

[0072] S104, if so, then enter the medium-temperature structural curing stage, adjust the oil temperature to 160℃ according to the set heating rate, and preheat the molecular sieve to 60℃.

[0073] S105, based on the target value of the polar component, predict the target frying time;

[0074] S106, Determine whether the target frying time is greater than the set planned frying time;

[0075] S107, if so, then start the molecular sieve;

[0076] S108, when the frying time reaches the planned frying time, enters the negative pressure degreasing stage;

[0077] S109, obtain the oil residue rate;

[0078] S110, determine whether the oil residue rate is less than the set residue rate threshold;

[0079] S120, if so, confirm that frying is complete and lower the oil temperature to 80℃.

[0080] Reference Figure 3 In addition, the step of determining whether the target frying time is greater than the set planned frying time also includes:

[0081] S121, if not, obtain the moisture diffusion coefficient;

[0082] S122, based on the moisture diffusion coefficient, the degree of gelatinization of the surface starch is obtained;

[0083] S123, predict the average pore diameter based on the degree of starch gelatinization in the surface layer and the current duration of the intermediate-temperature structural solidification stage;

[0084] S124, determine whether the predicted average pore diameter is greater than the diameter threshold;

[0085] S125, if not, then after the frying time reaches the target frying time, it enters the negative pressure degreasing stage;

[0086] If it is S126, then increase the oil temperature during the medium-temperature curing stage to 165℃.

[0087] Specifically, the actual moisture content in S101 can be directly measured using an infrared moisture sensor; the oil temperature field uniformity can be assessed using an infrared thermal imager, which is pointed at the fryer to capture a thermal image. Different colors in the thermal image represent different temperatures, and the uniformity of the oil temperature field can be evaluated by analyzing the distribution and changes of colors in the thermal image. The duration in S103 refers to the length of time the actual moisture content is below the moisture content threshold.

[0088] The oil temperature can be increased to 160℃ at a set heating rate, which means increasing the oil temperature from 120℃ to 160℃ at a frequency of 2℃ / s.

[0089] For S105, based on the target value of the polar component, the target frying time is predicted specifically as follows:

[0090] The initial polar component values ​​can be obtained, and then these initial polar component values ​​and the set target polar component values ​​are input into a pre-trained duration prediction model to obtain the predicted target frying time. The duration prediction model is as follows: , For the target frying time, Here is the oxidation rate constant. This represents the steady-state limiting value for the polar component. The initial polar component value, This represents the target value for the polar component.

[0091] For S121, the moisture diffusion coefficient , This refers to the initial water content of the dough. This represents the actual moisture content after the low-temperature curing stage. The equilibrium moisture content during the low-temperature curing stage. This refers to the duration of the low-temperature curing stage.

[0092] For S122, the degree of starch gelatinization of the surface layer .

[0093] For S123, the predicted average pore diameter , As the reference pore size, This represents the current duration of the medium-temperature curing stage of the structure.

[0094] For S109, the oil residue rate can be measured by methods such as direct weighing, near-infrared spectroscopy, and nuclear magnetic resonance.

[0095] After raising the oil temperature to 165℃ during the medium-temperature curing stage, the percentage of abnormal pores can be obtained. It can then be determined whether this percentage exceeds a threshold. If so, the molecular sieve is activated, the adsorption flow rate is increased, and the system is forced into a negative pressure degreasing stage. During this stage, the start-up time of the ultrasonic equipment can be extended. If not, the system enters the negative pressure degreasing stage after the target frying time has been reached. The percentage of abnormal pores refers to the ratio of the area of ​​pores with a diameter larger than the average pore diameter to the total area of ​​all pores.

[0096] After the molecular sieve is started, it can also obtain the change rate of dielectric constant of the oil being used and judge the change rate of dielectric constant. If the change rate of dielectric constant is greater than the second threshold, the molecular sieve is controlled to perform continuous adsorption; if the change rate of dielectric constant is not greater than the second threshold, but greater than the first threshold, the molecular sieve is controlled to perform pulse adsorption.

[0097] The rate of change of dielectric constant can be calculated by measuring the dielectric constant of the oil at predetermined time intervals during frying, recording the dielectric constant value obtained from each measurement, and calculating the rate of change of dielectric constant for two consecutive measurements.

[0098] Taking the i-th and (i-1)-th measurements as examples, the rate of change of the dielectric constant in a single measurement is... To more comprehensively reflect the changing trend of the dielectric constant throughout the frying process, the average rate of change of the dielectric constant can be calculated. Average rate of change This is the value of the dielectric constant from the last measurement. is the initial dielectric constant value, and n is the total number of measurements.

[0099] After entering the negative pressure deoiling stage, the target deoiling amount can be converted into the target deoiling rate. Then, the deoiling area, average pore length, and first target start-up time are obtained. The deoiling area, average pore length, first target start-up time, and target deoiling rate are input into the vacuum pressure model to obtain the adjustment vacuum pressure of the vacuum equipment. The running time of the vacuum equipment is the first target start-up time.

[0100] The vacuum pressure model is To adjust the vacuum pressure, Where is the viscosity of the oil, L is the average pore length (approximate pore penetration depth), k is the permeability, A is the deoiling area (surface area of ​​a single donut), and Q is the target deoiling rate. Porosity Where d is the tortuosity and d is the average pore diameter; , For the density of oil, Startup time for the first objective This represents the initial oil content of the donuts after frying.

[0101] In addition, the actual average pore diameter after the medium-temperature curing stage of the donut needs to be obtained, and the actual average pore diameter is input into the frequency adjustment model to obtain the adjustment ultrasonic frequency of the ultrasonic equipment. The running time of the ultrasonic equipment is the second target start-up time; the second target start-up time + the first target start-up time = the set total target start-up time.

[0102] The frequency adjustment model is f is used to adjust the ultrasonic frequency. For the surface tension of the medium, The density of the medium is given; the medium is a water-based solution. This is static pressure (standard atmospheric pressure).

[0103] The actual average pore diameter can be obtained using a porosimeter. For example, a donut is placed in the sample chamber of a mercury porosimeter, and the pressure is gradually increased, allowing mercury to gradually enter the pores of the sample. The mercury porosimeter records the injected mercury volume at different pressures, and based on the relationship between pressure and pore diameter (such as the Washburn equation), the pore volume distribution for different pore size ranges is calculated. Finally, the average pore diameter is calculated based on the pore volume distribution data.

[0104] The area of ​​the de-oiled donut can be obtained through indirect measurement. For example, first measure the initial mass of the unfried donut, then measure the second mass after frying and de-oiling, while also knowing the density of the fat and the change in the oil content of the donut before and after de-oiling. Based on the mass difference and the change in oil content, combined with the density of the fat, the volume of the de-oiled donut can be estimated. Because of poor quality, The change is due to the oil content. Assuming that the oil is evenly distributed on the surface of the donut during the degreasing process, and the thickness h of the degreased layer is relatively fixed (which can be determined experimentally), then the degreased area A = V / h.

[0105] The average length of the pores can be determined by scanning fried donuts with an industrial CT scanner, which can acquire three-dimensional structural information about the inside of the donut. Existing image processing software then analyzes the obtained three-dimensional image, segments the pore region, and measures the average length of the pores.

[0106] One implementation scenario of this embodiment is as follows:

[0107] When deep-frying donuts, the actual moisture content of the dough and the uniformity of the oil temperature field are obtained during the low-temperature pre-curing stage at an oil temperature of 120℃. It is then determined whether the actual moisture content is lower than the moisture content threshold. If so, it is determined whether the duration is not less than the duration threshold and whether the uniformity of the oil temperature field is less than the uniformity threshold. If so, the process enters the medium-temperature structural curing stage, where the oil temperature is increased to 160℃ according to the set heating rate, and the molecular sieve is preheated to 60℃.

[0108] Based on the target value of the polar component, the target frying time is predicted, and it is determined whether the target frying time is greater than the set planned frying time. If so, the molecular sieve is started. After the molecular sieve is started, the change rate of the dielectric constant of the oil is obtained, and the change rate of the dielectric constant is judged. If the change rate of the dielectric constant is greater than the second threshold, the molecular sieve is controlled to perform continuous adsorption. If the change rate of the dielectric constant is greater than the first threshold but not greater than the second threshold, the molecular sieve is controlled to perform pulse adsorption.

[0109] When the planned frying time is reached, the negative pressure degreasing stage begins. The target degreasing amount is converted into a target degreasing rate. Then, the degreasing area, average pore length, and first target start-up time are obtained. These parameters are then input into the vacuum pressure model to obtain the adjusted vacuum pressure of the vacuum equipment. The operating time of the vacuum equipment is the first target start-up time. The actual average pore diameter after the medium-temperature curing stage is obtained and input into the frequency adjustment model to obtain the adjusted ultrasonic frequency of the ultrasonic equipment. The operating time of the ultrasonic equipment is the second target start-up time. The second target start-up time + the first target start-up time = the set total target start-up time.

[0110] The oil residue rate is acquired in real time, and it is determined whether the oil residue rate is less than the set residue rate threshold. If so, the frying is confirmed to be completed, and the oil temperature is reduced to 80°C. Then, the cumulative heating time is acquired, and combined with the target amount of oil removed, the residual oil polar component value is obtained. The final polar component value after the negative pressure oil removal stage is acquired. Based on the final polar component value, the residual oil polar component value and the initial polar component value, the volume of new oil to be added is obtained, so that an equal amount of old oil is discharged and new oil is added.

[0111] Based on the above method embodiments, the second embodiment of this application discloses a production control system for fried donuts with low oil absorption rate. The production control system for fried donuts with low oil absorption rate of this application embodiment can implement any of the above-described methods for controlling the production of fried donuts with low oil absorption rate, and the specific working process of each module in the production control system for fried donuts with low oil absorption rate can be referred to the corresponding process in the above method embodiments.

[0112] For ease of understanding, an example is as follows: A production control system for deep-fried donuts with low oil absorption rate includes:

[0113] The data acquisition module is used to acquire the actual moisture content of the dough and the uniformity of the oil temperature field during the low-temperature pre-curing stage at an oil temperature of 120℃.

[0114] The judgment module is used to determine whether the actual water content is lower than the water content threshold; if so, it continues to determine whether the duration is not less than the duration threshold and whether the oil temperature field uniformity is less than the oil temperature field uniformity threshold.

[0115] The adjustment module is used to enter the medium-temperature structure solidification stage when the duration is not less than the duration threshold and the oil temperature field uniformity is less than the oil temperature field uniformity threshold, so that the oil temperature is increased to 160℃ according to the set heating rate and the molecular sieve is preheated to 60℃.

[0116] The data processing module is used to predict the target frying time based on the target value of the polar component; the judgment module is also used to determine whether the target frying time is greater than the set planned frying time; if so, the adjustment module starts the molecular sieve.

[0117] The data acquisition module is used to enter the negative pressure degreasing stage when the frying time reaches the planned frying time, and to acquire the oil residue rate; the judgment module is also used to determine whether the oil residue rate is less than the set residue rate threshold; if so, the adjustment module is used to confirm that frying is complete and to reduce the oil temperature to 80℃.

[0118] A third embodiment of this application provides a terminal. As one implementation of this terminal, the terminal may include: a memory and a processor; wherein...

[0119] The memory is used to store the production control program for deep-fried doughnuts with low oil absorption rate;

[0120] The processor is used to execute the program stored in the memory to implement the steps of the above-described production control method for fried doughnuts with low oil absorption rate.

[0121] The memory can communicate with the processor via a communication bus, which can be an address bus, a data bus, a control bus, etc.

[0122] Additionally, the memory may include random access memory (RAM) or non-volatile memory (NVM), such as at least one disk storage device.

[0123] Furthermore, the processor can be a general-purpose processor, including a central processing unit (CPU), a network processor (NP), etc.; it can also be a digital signal processor (DSP), an application-specific integrated circuit (ASIC), a field-programmable gate array (FPGA), or other programmable logic devices, discrete gate or transistor logic devices, discrete hardware components, etc.

[0124] The fourth embodiment of this application provides a computer-readable storage medium storing a computer program that can be loaded by a processor and executed by the above-described production control method for fried doughnuts with low oil absorption rate.

[0125] Computer-readable storage media can be any usable medium that a computer can access, or a data storage device such as a server or data center that integrates one or more usable media. Usable media can be magnetic media (e.g., floppy disks, hard disks, magnetic tapes), optical media (e.g., DVDs), or semiconductor media (e.g., solid-state drives).

[0126] The above are all preferred embodiments of this application and are not intended to limit the scope of protection of this application. Any feature disclosed in this specification (including the abstract and drawings) may be replaced by other equivalent or similar features unless specifically stated otherwise. That is, unless specifically stated otherwise, each feature is only one example of a series of equivalent or similar features.

Claims

1. A production control method for fried donuts with low oil absorption rate, characterized in that, include: To obtain the actual moisture content of the dough and the uniformity of the oil temperature field during the low-temperature pre-curing stage at an oil temperature of 120℃; Determine whether the actual moisture content is lower than the moisture content threshold; If so, determine whether the duration is not less than the duration threshold and whether the oil temperature field uniformity is less than the oil temperature field uniformity threshold. If so, proceed to the medium-temperature structural curing stage, adjust the oil temperature to 160℃ according to the set heating rate, and preheat the molecular sieve to 60℃. Predict the target frying time based on the target values ​​of polar components; Determine whether the target frying time is greater than the set planned frying time; If so, then the molecular sieve is activated; When the frying time reaches the planned frying time, the negative pressure degreasing stage begins. Obtain the oil residue rate; Determine whether the oil residue rate is less than the set residue rate threshold; If so, confirm that frying is complete and lower the oil temperature to 80℃; The step of predicting the target frying time based on the target value of the polar component includes: Obtain the initial polarity component values; The initial polar component value and the target polar component value are input into a pre-trained duration prediction model to obtain the predicted target frying duration; The duration prediction model is , For the target frying time, Here is the oxidation rate constant. This represents the steady-state limiting value for the polar component. The initial polar component value, This represents the target value for the polar component.

2. The production control method for fried donuts with low oil absorption rate according to claim 1, characterized in that, The step of determining whether the target frying time is greater than the set planned frying time further includes: If not, obtain the moisture diffusion coefficient; The degree of starch gelatinization on the surface layer is obtained based on the moisture diffusion coefficient. Based on the degree of starch gelatinization of the surface layer and the current duration of the intermediate-temperature structural curing stage, the average pore diameter inside the donut is predicted. Determine whether the predicted average pore diameter is greater than the diameter threshold; If not, the negative pressure degreasing stage will begin after the frying time reaches the target frying time. If so, increase the oil temperature during the medium-temperature curing stage to 165℃.

3. The production control method for fried donuts with low oil absorption rate according to claim 2, characterized in that, The steps following raising the oil temperature to 165°C during the medium-temperature curing stage include: Obtain the percentage of abnormal pores; Determine whether the proportion of abnormal pores exceeds the proportion threshold; If so, the molecular sieve is activated, the adsorption flow rate is increased, and the process is forced into the negative pressure deoiling stage.

4. The production control method for fried donuts with low oil absorption rate according to claim 1, characterized in that, The production control method further includes: After the molecular sieve is started, the rate of change of dielectric constant of the oil is obtained and judged; If the rate of change of dielectric constant is greater than the second threshold, then the molecular sieve is controlled to perform continuous adsorption. If the rate of change of the dielectric constant is not greater than the second threshold but greater than the first threshold, then the molecular sieve is controlled to perform pulse adsorption.

5. The production control method for fried donuts with low oil absorption rate according to claim 1, characterized in that, The steps of the negative pressure degreasing stage include: Convert the target oil removal amount into the target oil removal rate; Obtain the deoiling area, average pore length, and first target start-up time; The deoiling area, the average pore length, the first target start-up time, and the target deoiling rate are input into the vacuum pressure model to obtain the adjusted vacuum pressure of the vacuum equipment; Obtain the actual average pore diameter after the intermediate temperature curing stage; The actual average diameter of the pores is input into the frequency adjustment model to obtain the adjusted ultrasonic frequency of the ultrasonic equipment.

6. A production control system for deep-fried donuts with low oil absorption rate, characterized in that, The production control method for producing fried doughnuts with low oil absorption rate as described in any one of claims 1-5, wherein the production control system comprises: The data acquisition module is used to acquire the actual moisture content of the dough and the uniformity of the oil temperature field during the low-temperature pre-curing stage at an oil temperature of 120℃. The judgment module is used to determine whether the actual water content is lower than the water content threshold; if so, it continues to determine whether the duration is not less than the duration threshold and whether the oil temperature field uniformity is less than the oil temperature field uniformity threshold. The adjustment module is used to enter the medium-temperature structure solidification stage when the duration is not less than the duration threshold and the oil temperature field uniformity is less than the oil temperature field uniformity threshold, and adjust the oil temperature to increase to 160°C according to the set heating rate, and preheat the molecular sieve to 60°C. The data processing module is used to predict the target frying time based on the target value of the polar component; the judgment module is also used to determine whether the target frying time is greater than the set planned frying time; if so, the adjustment module activates the molecular sieve. The data acquisition module is used to enter the negative pressure degreasing stage when the frying time reaches the planned frying time, and to acquire the oil residue rate; the judgment module is also used to determine whether the oil residue rate is less than the set residue rate threshold; if so, the adjustment module is used to confirm that frying is complete and to reduce the oil temperature to 80°C.

7. A terminal, characterized in that, include: The memory contains a production control program for deep-fried doughnuts with low oil absorption rate; A processor is configured to execute a program stored in the memory to implement the production control method for fried doughnuts with low oil absorption rate as described in any one of claims 1-5.

8. A computer-readable storage medium, characterized in that, The computer program is stored and can be loaded by a processor and executed as described in any one of claims 1-5 for the production control of fried doughnuts with low oil absorption rate.

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