Plant probiotic nucleus gradient freezing body, AI intelligent manufacturing system thereof and preparation equipment of AI intelligent manufacturing system

Abstract

The invention relates to the field of functional ice seals, and discloses a plant probiotic nucleus gradient ice seal and an AI intelligent manufacturing system thereof, the ice seal comprises a core layer, a gradient layer and a packaging layer, the core layer comprises the following component materials: probiotics, lactobacillus plantarum DSM-21762, collagen peptide and 7-30 parts of flower and fruit plant entities; the gradient layer is prepared from the following component materials: herbaceous plant extraction essence solids and prebiotics; the packaging layer comprises the following component materials: AI optimized water-based gel, a stabilizer and functional auxiliary materials, and the system comprises a fixed tank, an AI processor and a gradient freezer. Through gradient freezing design and AI intelligent control, the probiotic activity probability of the product is improved, meanwhile, the stability of materials stored in all layers is improved, and the problems that the activity of probiotics is sharply reduced in the processing and storage links, and the product quality is unstable due to the fact that multiple materials are mixed together are solved.

Description

Technical Field

[0001] The present invention relates to the technical field of functional frozen bodies, and specifically to a plant probiotic nucleus gradient frozen body, an AI intelligent manufacturing system, and preparation equipment thereof. Background Art

[0002] Probiotics, active microorganisms with positive effects on human health, play a vital role in regulating intestinal flora and boosting immunity. They are widely used in various health supplements and functional foods. In recent years, to meet consumer demand for natural, healthy products, the combination of probiotics with natural plant ingredients, such as floral and fruit plant extracts and herbal extracts, to develop innovative products with complex benefits has become a new industry trend. Using freezing technology, these functional ingredients can be encapsulated in an ice-encapsulated container, extending the product's shelf life while providing a unique eating experience.

[0003] However, existing technologies generally face severe challenges when preparing such functional frozen bodies that combine probiotics with plant ingredients. Traditional processes often find it difficult to effectively address the survival rate of probiotics in low-temperature environments, and active probiotics are easily damaged during processing and storage. In addition, when integrating multiple functional ingredients into a single product, especially in multi-layer structure design, existing technologies often suffer from poor inter-layer fusion and limited synergistic effects of various ingredients. These deficiencies result in low bioavailability of the functional ingredients of the product, and the overall stability and efficacy of the frozen body are affected, making it difficult to fully realize its expected benefits. Summary of the Invention

[0004] In response to the shortcomings of the existing technology, the present invention provides a plant probiotic core gradient frozen body, its AI intelligent manufacturing system and its preparation equipment, which solves the problems of low survival rate of probiotic activity in low temperature environment, poor fusion of multi-layer structure and insufficient synergy of active ingredients in traditional functional frozen body products.

[0005] To achieve the above objectives, the present invention is implemented through the following technical solutions: a plant probiotic core gradient frozen body comprises a core layer, a gradient layer and an encapsulation layer, wherein the core layer comprises the following component materials in parts by weight:

[0006] Probiotics 0.05-0.5 parts;

[0007] Lactobacillus plantarum DSM-217620.07-0.48 parts;

[0008] Collagen peptide 0.5-4.0 parts;

[0009] 7-30 flower and fruit plant entities

[0010] The gradient layer comprises the following component materials in parts by mass:

[0011] Herbal extract solids: 5-20 parts;

[0012] Prebiotics: 0.1-1.5 servings;

[0013] The encapsulation layer includes the following component materials in parts by mass:

[0014] AI optimized water-based gel 60-85 parts

[0015] Stabilizers and functional excipients: 0.1-1.5 parts;

[0016] Preferably, the flower and fruit plant entities include but are not limited to edible flowers, fruits and edible herbs, and the edible flowers, fruits and edible herbs can be in whole, cut and sliced ​​forms.

[0017] Preferably, the gradient layer adopts a 3D-printed extraction ice layer to encapsulate the herbal plant extract solids and prebiotics.

[0018] Preferably, the herbal plant extract solids include but are not limited to nano-crushed extracts of tea leaves, Centella asiatica and mint, and the particle size of the nano-crushed extracts does not exceed 100 nm.

[0019] Preferably, the collagen peptide is fish collagen peptide, bovine collagen peptide, porcine collagen peptide, yeast-rich collagen peptide and plant-based collagen peptide with an average molecular weight of 1000-3000Da, and any one or a combination thereof may be selected.

[0020] Preferably, the stabilizer and functional excipients include L-ascorbic acid and arginine-proline-glycine-proline.

[0021] Preferably, the probiotics are selected from frost-resistant Lactobacillus strains, and the prebiotics are galacto-oligosaccharides and fructo-oligosaccharides, any one of which or a combination thereof may be selected.

[0022] Furthermore, the core layer is the core of the product's function and the carrier of the main active ingredients and basic nutrients. It is designed to wrap the most critical functional components in the center for maximum protection;

[0023] Absolute core positioning: Probiotics, Lactobacillus plantarum strains, and biodegradable collagen peptides are placed in the innermost layer, physically farthest from the external environment (such as temperature fluctuations, oxygen, and light). The outer gradient layers and encapsulation layers act as barriers, providing a natural and solid physical barrier for the core layer. This is the primary guarantee for maintaining the highest activity of the core ingredients during months of cold chain storage and transportation.

[0024] Internal microecological construction: The interior of the nuclear layer is more than a simple mixture. The floral and fruity plant entities not only provide flavor but, more importantly, form a porous, three-dimensional physical scaffold. Probiotics and collagen peptides can be embedded or attached to this natural skeleton, preventing large-scale aggregation due to water migration during freezing and forming independent microenvironments. This structure, similar to biofilms in nature, helps maintain the stability of probiotics in their dormant state and provides initial colonization sites for them upon thawing and recovery.

[0025] Probiotics and Lactobacillus plantarum DSM-217620 are the core functional components of the nuclear layer. Its mechanism is to put it in a "dormant" state through deep-freezing technology, and use the dual protection of the outer gradient layer and the encapsulation layer to maximize its survival rate during freezing, transportation and storage. When the product is consumed, the probiotics resuscitate and colonize in the human digestive tract, playing a role in regulating the balance of intestinal flora, promoting digestion, enhancing immunity and other health benefits. In particular, as a specific and scientifically verified strain, Lactobacillus plantarum DSM-217620 may also have more targeted effects, such as stronger acid and bile salt resistance and high adhesion to intestinal epithelial cells;

[0026] Collagen peptides, as a small molecular weight functional protein, are the main nutritional supplement component of the nuclear layer. Its mechanism is to decompose large molecular collagen into peptide segments with an average molecular weight of 1000-3000Da through advanced enzymatic cleavage technology. This small molecular structure allows it to be efficiently absorbed by the human body after being ingested without undergoing complex gastrointestinal digestion, directly providing synthetic raw materials for the health of the skin, joints and bones. Placing it in the nuclear layer can effectively prevent it from interacting with certain plant extracts in the gradient layer, ensuring its structural stability and high bioavailability.

[0027] The floral and fruity plant entities serve as the structural matrix and flavor source of the core layer. This mechanism is reflected in three aspects: first, they provide natural nutrition and flavor, serving as a source of natural vitamins, minerals, antioxidants, and dietary fiber, and imparting the product with a unique natural flavor and aroma. Second, they build a physical skeleton. These entities form a porous physical network within the core layer, providing attachment points for probiotics and collagen peptides while also contributing to a more stable structure during freezing. Third, they enhance the sensory experience. Whole petals or fruit pieces provide a rich visual aesthetic and a realistic taste when chewed, which is the key to distinguishing the product from homogenized ice cream.

[0028] The gradient layer is the transition area connecting the core and the shell. It is both a functional area and an isolation zone. Its design reflects a high degree of sophistication.

[0029] Chemical isolation and preventing "internal loss": The primary mechanism of the gradient layer is chemical compatibility. For example, extracts from herbal plants (such as tea) are rich in substances such as tea polyphenols. These substances have excellent antioxidant properties, but they can also inhibit the activity of probiotics. If these are mixed with probiotics in the same layer, it will cause functional antagonism and loss. Physically separating them through the gradient layer not only preserves the health benefits of the herbal extract, but also ensures the safety of the probiotics in the core layer, avoiding "internal functional loss" during the product's shelf life.

[0030] Functional temporal synergy: The gradient layer perfectly interprets the concept of "chrono-nutrition". Probiotics and prebiotics are a golden pair, but their effects require timing. In the product, probiotics "dormant" in the core layer, while its "precision ration" - prebiotics - is placed in the gradient layer. This spatial separation ensures that the two will not interact before consumption. Once the product enters the human digestive tract, the frozen body melts, and the gradient layer and the core layer are released almost at the same time. The moment the probiotics "wake up", the prebiotics also arrive, providing immediate and efficient energy support for their colonization and reproduction in the intestine, achieving perfect functional synergy;

[0031] Structural "antifreeze exoskeleton": AI-optimized water-based gel is the core technology of the encapsulation layer. Its key mechanism lies in controlling the morphology of ice crystals. During the freezing process, ordinary water forms huge and irregular needle-shaped ice crystals, which are fatal to cell structures such as probiotics and will pierce them like a sharp knife. The optimized hydrogel three-dimensional network can lock water in a tiny grid, guiding it to form small, round, micron-sized ice crystals. This dense microcrystalline structure forms a strong "exoskeleton", which not only gives the product a smooth texture, but also fundamentally protects the cellular integrity of all biologically active substances inside, which can be called "deep-cold biological protective clothing."

[0032] Functional "antioxidant outpost": Stabilizers and functional excipients (such as L-ascorbic acid) are deployed in the outermost layer, forming the first line of defense against oxidation. They preferentially react with oxygen penetrating from the outside, protecting the more valuable and easily oxidized functional components in the inner gradient layer and core layer, acting as "sentinels" and "sacrificial protection";

[0033] The solid essence of herbal plant extracts is the core functional component of the gradient layer and exists in the form of nano-scale particles. The mechanism is that through nano-crushing technology, the particle size of the effective ingredients of herbal plants such as tea and Centella asiatica (such as tea polyphenols, asiaticoside, etc.) is reduced to below 100nm, which greatly increases its specific surface area. This leads to two effects: one is efficient dissolution and absorption. During consumption, nanoparticles can dissolve faster and their active ingredients are more easily absorbed by the human body; the other is functional isolation. Placing them in the gradient layer can effectively prevent certain plant polyphenols with potential antibacterial activity (such as tea polyphenols) from directly contacting the highly active probiotics in the core layer, preventing the probiotics from being inactivated during storage.

[0034] The mechanism of action of prebiotics (such as galacto-oligosaccharides) here is to act as a "targeted food" for probiotics. It is cleverly placed in the gradient layer to achieve spatial isolation. This means that during the frozen storage of the product, the prebiotics will not come into direct contact with the probiotics in the core layer, avoiding the probiotics being prematurely "activated" inside the product and consuming energy. When the product is consumed, the prebiotics enter the intestine together with the probiotics. Only then can it be selectively utilized by the probiotics, thereby accurately promoting the proliferation and growth of the core probiotics in the intestine, achieving a synergistic effect of "1+1>2".

[0035] The encapsulation layer is the outermost layer of the product and the first line of defense to protect the entire delicate structure. It determines the stability, shape and initial taste of the product.

[0036] AI-Optimized Water-Based Hydrogel is the key substrate that constitutes the product shell and overall structure. Its mechanism is to optimize the gel formula (such as colloid type, concentration, ionic strength, etc.) through AI algorithms to design a hydrogel system with specific rheological and thermodynamic properties. During the freezing process, this gel can form a dense, uniform and high-strength three-dimensional network structure. This structure can effectively lock in moisture and inhibit the formation of large ice crystals, thereby providing excellent physical protection for the internal gradient layer and core layer to prevent them from being damaged by mechanical stress or temperature fluctuations during freezing and transportation, while giving the product a smooth and delicate taste;

[0037] Stabilizers and functional excipients are key to ensuring the long-term quality and functional stability of a product. Their mechanisms differ: L-ascorbic acid (vitamin C), a highly effective antioxidant, actively scavenges free radicals from the system, protecting easily oxidized components like herbal extracts in the gradient layer and collagen peptides in the nuclear layer from degradation, thereby maintaining their biological activity. Specific peptide segments, such as arginine-proline-glycine-proline, may act as cryoprotectants, hydrogen bonding with water molecules to disrupt the normal growth of ice crystals, thereby protecting the cell structures of bioactive substances such as probiotics from being pierced by ice crystals at low temperatures and further enhancing product stability.

[0038] The ice-sealed body composed of the above materials is a multifunctional ice cube with multiple layers. The shape of the ice cube is irregular and can be round or square, etc., which is specifically determined by the corresponding mold. The number of layers is 2-10, and each layer is composed of components that can provide independent functionality.

[0039] An AI intelligent manufacturing system for plant probiotic nucleus gradient frozen bodies includes fixed tanks, which are symmetrically distributed on the left and right. Feed ports are fixed on the tops of the fixed tanks. A filter box is installed at the bottom of the fixed tank on the left, and a filter screen is provided inside the filter box. A conveying pipe 1 is provided between the fixed tank and the filter box on the right. A motor is provided inside the fixed tank on the right, and a stirring rod is fixed at the output end of the motor. The stirring rod rotates inside the fixed tank on the right. A switch valve is provided inside the fixed tank on the right. A conveying pipe 2 is provided at the bottom of the fixed tank on the right. A gradient freezing box is fixed to one end of the conveying pipe 2 away from the fixed tank. A pre-storage plate is fixed to one side of the gradient freezing box. A conveyor belt 1 is installed on the other side of the gradient freezing box. A finished product box is fixed to the end of the conveyor belt 1 away from the gradient freezing box. A cutting box is fixed on the top of the finished product box. A vibrating cutter with a mesh design is provided inside the cutting box. A pre-storage box is fixed to the front side of the finished product box. A conveyor belt 2 is installed on the right side of the finished product box. An AI processor is installed in the fixed tank. A sensor group is integrated in the fixed tank. Multiple pushing components are installed on the outer wall of the finished product box.

[0040] A cylinder is provided inside the finished product box, a push plate 1 is fixed to the output end of the cylinder, a mold is provided on the top of the push plate 1, a baffle is fixed inside the finished product box, a discharge port 2 is provided between the finished product box and the pre-storage box, and a discharge port 1 is provided between the conveyor belt 1 and the finished product box;

[0041] The pushing component includes a fixing frame, which is fixed to the outer wall of the finished product box. An electric push rod is arranged inside the fixing frame, and an output end of the electric push rod passes through the finished product box and is fixed with a push plate 2.

[0042] The operation method of the AI ​​intelligent manufacturing system of the plant probiotic nucleus gradient frozen body includes the following steps:

[0043] S1. Pour the herbal plants into the fixed tank on the left and prepare the herbal plant extract solid essence through the dual-gradient dynamic acoustic cavitation extraction process. Finally, filter it through the filter screen and wait for the core layer to be pre-frozen before preparing to be transported to the fixed tank on the right;

[0044] S2. Adding the collagen peptide composition into the right fixing tank to prepare a composition containing stabilized collagen peptides;

[0045] S3. The stabilized collagen peptide composition is mixed, and probiotics and Lactobacillus plantarum DSM-217620 are optionally added. The AI ​​processor starts a motor to drive a stirring rod to stir according to the activity data of the probiotics to form a core functional layer mixture. The core functional layer mixture is then sent to a mold stored in a gradient freezer;

[0046] S4, then determine whether the flower and fruit plant entity is free to choose to cut into pieces or put in whole. The whole part only needs to be put into the gradient freezing box, and the cut pieces only need to be put into the cutting box and cut by the vibrating cutter. The whole part is directly put into the position of the core functional layer mixture and put into the gradient freezing box together with it. At this time, the AI ​​processor (29) automatically adjusts the cold reading initial temperature according to the activity data of the probiotics, freezes the pre-frozen ice cubes in the gradient freezing box, and then transports them together with the mold through the conveyor belt to the finished product box;

[0047] S5. If the flower, fruit, or plant entity is to be cut into pieces, the core functional layer mixture in the gradient freezing box is transported together with the mold through conveyor belt 1 to the finished product box. At this time, it is cut into pieces and divided into each grid of the mold. Then, it is transported back to the gradient freezing box as a whole through conveyor belt 1, frozen under the control of the process, and then transported back to the finished product box. Finally, the AI ​​optimized water-based gel, stabilizer, and functional excipients are placed in the ice cube mold that has been frozen with the gradient, and finally frozen to obtain functional fruit, vegetable, and herbal compound extract ice cubes.

[0048] S6. Finally, the cylinder pushes the push plate 1, so that the ice cubes in the mold are squeezed out after being blocked by the baffle. At this time, the electric push rod at the corresponding position drives the push plate 2 to move and push the squeezed ice cubes into the pre-storage box for unified storage. After that, the mold position is lowered and is pushed by the push plate 2 at the teammate position and then the conveyor belt 2 completes the transportation of the empty mold.

[0049] Furthermore, an AI intelligent manufacturing system for a gradient frozen body of plant probiotic nuclei comprises a fixed tank, which is symmetrically distributed on the left and right. A feed port is fixed on the top of each fixed tank, a filter box is installed at the bottom of the fixed tank on the left, a filter screen is provided inside the filter box, a conveying pipe 1 is provided between the fixed tank and the filter box on the right, a motor is provided inside the fixed tank on the right, a stirring rod is fixed at the output end of the motor, the stirring rod rotates inside the fixed tank on the right, a switch valve is provided inside the fixed tank on the right, a conveying pipe 2 is provided at the bottom of the fixed tank on the right, a gradient freezing box is fixed on one end of the conveying pipe 2 away from the fixed tank, a pre-storage plate is fixed on one side of the gradient freezing box, a conveyor belt 1 is installed on the other side of the gradient freezing box, a finished product box is fixed on the end of the conveyor belt 1 away from the gradient freezing box, a cutting box is fixed on the top of the finished product box, a vibrating cutter with a mesh design is provided inside the cutting box, a pre-storage box is fixed on the front side of the finished product box, a conveyor belt 2 is installed on the right side of the finished product box, a plurality of pushing components are installed in the fixed tank, and the fixed tank is integrated, and the outer wall of the finished product box is installed;

[0050] A cylinder is provided inside the finished product box, a push plate 1 is fixed to the output end of the cylinder, a mold is provided on the top of the push plate 1, a baffle is fixed inside the finished product box, a discharge port 2 is provided between the finished product box and the pre-storage box, and a discharge port 1 is provided between the conveyor belt 1 and the finished product box;

[0051] The pushing component includes a fixing frame, which is fixed to the outer wall of the finished product box. An electric push rod is arranged inside the fixing frame, and an output end of the electric push rod passes through the finished product box and is fixed with a push plate 2.

[0052] Preferably, the method includes a dynamic optimization module for automatically adjusting the freezing gradient and mixing time according to the activity data of the plant probiotic sclerotia;

[0053] Furthermore, the core of the AI ​​manufacturing system of the present invention integrates real-time monitoring and dynamic optimization of the frozen body manufacturing process. This includes a dynamic optimization module whose core function is to automatically adjust the freezing gradient and mixing time based on the activity data of the plant probiotic sclerotium.

[0054] Integrated inside the fixed tank, it is used to collect key data related to the ice-enclosed body manufacturing process in real time. These sensors include but are not limited to:

[0055] Temperature sensor: used to monitor the material temperature inside the fixed tank, the temperature inside the gradient freezing box and the temperature inside the finished product box to ensure precise control of the freezing process.

[0056] pH sensor: used to monitor the pH value of the material, especially during the mixing process after the probiotics and Lactobacillus plantarum DSM-217620 are added to ensure a suitable living environment for microorganisms.

[0057] Viscosity sensor: used to monitor the viscosity of the mixed material and provide a basis for adjusting the stirring speed of the stirring rod.

[0058] Bacteria activity sensor: This is a key data source for the dynamic optimization module, used to assess the activity of probiotics and Lactobacillus plantarum DSM-217620 in real time. This sensor uses fluorescence detection, electrochemical impedance spectroscopy, or ATP bioluminescence to non-invasively monitor bacterial metabolic activity and cellular integrity, thereby reflecting their activity status. Its output data serves directly as input for adjusting process parameters.

[0059] Particle size sensor: used to monitor the particle size of herbal extract solids and collagen peptides, especially to ensure that the particle size of nano-crushed extracts does not exceed 100nm.

[0060] It is implemented through an embedded system, which runs specific algorithms and models inside to achieve intelligent control of the ice body manufacturing process.

[0061] The dynamic optimization module is the core algorithm part. Its goal is to achieve adaptive adjustment of freezing gradient and mixing time based on probiotic activity data, thereby maximizing the activity of probiotics and optimizing the product quality of the frozen product. This module includes the following key components:

[0062] Data acquisition and preprocessing: Real-time acquisition of temperature, pH, viscosity, bacterial activity, particle size, and other data. Raw data is filtered, denoised, and standardized to ensure data quality and consistency.

[0063] Probiotic activity assessment model: Based on historical data and pre-set biological models, a probiotic activity assessment model is established. This model can predict the survival rate and metabolic activity of probiotics under current process conditions based on bacterial activity data collected by sensors and environmental factors such as temperature and pH.

[0064] A t =f(S t ,T t ,pH t )

[0065] Among them, A t represents the predicted activity of probiotics at time t, S t Represents the original reading of the bacterial activity sensor at time t, T t represents the temperature at time t, pH trepresents the pH value at time t, and f is a mapping function established based on machine learning or statistical methods.

[0066] Freezing Gradient Optimization Algorithm: Based on real-time activity data from the probiotic activity assessment model, the dynamic optimization module adjusts the freezing temperature curves of the gradient freezer and finished product box. The optimization goal is to minimize probiotic damage during the freezing process while ensuring rapid formation and stability of the frozen product.

[0067]

[0068] T min ≤T set,i ≤T max

[0069] Where L is a loss function used to measure the deviation between the probiotic activity and the set temperature or freezing damage, A i is the activity T of probiotics at the i-th freezing stage set,i is the set temperature of the i-th freezing stage, T min and T max are the upper and lower limits of the freezing temperature. This optimization problem can be solved using algorithms such as reinforcement learning, genetic algorithms, or model predictive control, outputting the optimal freezing temperature setting in real time.

[0070] Mixing Time Optimization Algorithm: In step S3, the motor drives the stirring rod to stir the mixture based on probiotic activity data. The dynamic optimization module monitors bacterial activity and mixing uniformity, adjusting the stirring time in real time. The optimization goal is to ensure thorough mixing of the probiotics, Lactobacillus plantarum DSM-217620, and collagen peptides, while avoiding shear damage to the probiotics caused by excessive stirring.

[0071] minC(M t ,A t )

[0072] stt mix,min ≤t mix,t ≤t mix,max

[0073] Among them, C is a cost function, taking into account the mixing uniformity M t and probiotic activity A t , t mix,t is the mixing time at time t, t mix,min and t mix,max The optimization algorithm can adopt adaptive control or fuzzy logic control methods.

[0074] The present invention provides a plant probiotic nucleus gradient frozen body, an AI intelligent manufacturing system, and preparation equipment thereof.

[0075] It has the following beneficial effects:

[0076] 1. The present invention utilizes a unique gradient layer structure to encapsulate herbal extracts and prebiotics. This design not only effectively and slowly releases the synergistic effects of the herbs but also provides an excellent growth environment and nutritional support for probiotics. Compared to existing technologies that lack gradient designs, this solution improves the bioavailability of the herbal active ingredients in the frozen solution and significantly promotes the survival and proliferation of probiotics in the digestive tract. This completely resolves the dilemma of existing products, which suffer from poor synergy between functional ingredients and insufficient efficacy.

[0077] 2. The present invention optimizes freeze-resistant Lactobacillus strains and integrates dynamic adjustment of freezing conditions based on probiotic activity data. This precise control effectively resists cell damage during freezing and thawing, allowing the probiotics in the product to maintain a survival rate and long-term stability far exceeding similar products. Compared to the existing technology that only uses ordinary probiotics and lacks AI intelligent optimization of the freezing process, this solution completely solves the core problem of the sharp decline in probiotic activity during processing and storage, ensuring the efficient activity of probiotics when consumed by consumers.

[0078] 3. This invention, through an AI-powered manufacturing system, combined with real-time monitoring and dynamic optimization algorithms, completely overturns the empiricism of traditional probiotic product manufacturing, achieving adaptive and precise control of freezing gradients and mixing times. This not only significantly improves the survival rate and activity of probiotics in frozen bodies, but also ensures the efficacy integrity of the floral and fruit plant entities and herbal extracts. Compared to existing production methods that rely on manual experience or fixed parameters, this solution successfully addresses the pain points of easily damaged probiotic activity and unstable product quality, providing consumers with an unprecedented experience of highly active, high-quality, and highly stable plant-based probiotic products. BRIEF DESCRIPTION OF THE DRAWINGS

[0079] Figure 1 A perspective view of the present invention;

[0080] Figure 2 It is a three-dimensional rear view of the present invention;

[0081] Figure 3 This is a schematic diagram of the internal structure of the filter box of the present invention;

[0082] Figure 4 This is a schematic diagram of the internal structure of the right fixed tank of the present invention;

[0083] Figure 5 This is a schematic diagram of the internal structure of the finished product box of the present invention;

[0084] Figure 6 This is a schematic diagram of the push component of the present invention;

[0085] Figure 7 Schematic diagram of the preparation method of the present invention.

[0086] Among them, 1. Fixed tank; 2. Filter box; 3. Feed port; 4. Filter screen; 5. Conveyor pipe 1; 6. Motor; 7. Stirring rod; 8. Switch valve; 9. Conveyor pipe 2; 10. Gradient freezing box; 11. Pre-storage plate; 12. Conveyor belt 1; 13. Finished product box; 14. Cutting box; 15. Vibrating cutter; 16. Pre-storage box; 17. Water tank; 18. Conveyor belt 2; 19. Cylinder; 20. Push plate 1; 21. Mold; 22. Baffle; 23. Discharge port 1; 24. Discharge port 2; 25. Fixed frame; 26. Electric push rod; 27. Push plate 2; 28. Sensor group; 29. ​​AI processor. DETAILED DESCRIPTION

[0087] The following will clearly and completely describe the technical solutions in the embodiments of the present invention in conjunction with the drawings in the present specification. Obviously, the described embodiments are only part of the embodiments of the present invention, not all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without making creative efforts are within the scope of protection of the present invention.

[0088] Please see the attached Figure 1 -Attached Figure 7 :

[0089] Example 1:

[0090] This example aims to demonstrate the preparation process and expected effects of a gradient frozen body of plant probiotic nuclei when the content of each component is at a minimum value.

[0091] Nuclear lamina components:

[0092] Probiotics (freeze-resistant Lactobacillus strain): 0.05 parts;

[0093] Lactobacillus plantarum DSM-21762: 0.07 parts;

[0094] Collagen peptide (average molecular weight 1000Da): 0.5 parts;

[0095] Fruiting plant entities (whole form, e.g., blueberries): 7 parts;

[0096] Gradient layer components:

[0097] Herbal extract solids (nano-pulverized extract, particle size <100nm, e.g., tea leaf nano-pulverized extract): 5 parts;

[0098] Prebiotics (galacto-oligosaccharides): 0.1 parts;

[0099] Encapsulation layer components:

[0100] AI optimized water-based gel: 60 parts;

[0101] Stabilizers and functional excipients (L-ascorbic acid and arginine-proline-glycine-proline): 0.1 parts;

[0102] Preparation steps:

[0103] Herbal plant extraction: 7 parts of tea leaves were extracted through a dual-gradient dynamic acoustic cavitation process to prepare 5 parts of tea nano-crushed extract solids.

[0104] Preparation of the core functional layer: 0.5 parts of collagen peptide with an average molecular weight of 1000 Da, 0.05 parts of probiotics, 0.07 parts of Lactobacillus plantarum DSM-217620, and 5 parts of filtered tea nano-crushed extract were mixed to form a core functional layer mixture.

[0105] Initial pre-freezing: Fill molds with the core functional layer mixture (e.g., approximately 10g per mold) and place seven whole blueberries on top. Under the control of the AI ​​processor, adjust the initial freezing temperature to approximately -20°C and pre-freeze for approximately 30 minutes to form a pre-frozen core layer.

[0106] Encapsulation and final freezing: 60 parts of AI-optimized water-based gel and 0.1 parts of stabilizer and functional excipients are evenly added to the pre-frozen core layer. Final freezing is then performed, for example, at -30°C for approximately 60 minutes, to form a complete functional fruit, vegetable, and herbal compound extract ice cube.

[0107] Demolding and storage: After the ice cubes are fully formed, demould them and store them together.

[0108] Example 2:

[0109] This example aims to demonstrate the preparation process and expected effects of a gradient frozen body of plant probiotic nuclei when the content of each component is taken as an intermediate value.

[0110] Nuclear layer components:

[0111] Probiotics (freeze-resistant Lactobacillus strain): 0.275 parts;

[0112] Lactobacillus plantarum DSM-21762: 0.275 parts;

[0113] Collagen peptide (average molecular weight 2000Da): 2.25 parts;

[0114] Fruit and vegetable entities (in cut pieces, e.g., mixed fruit pieces, such as strawberries and mangoes): 18.5 parts Gradient layer components:

[0115] Herbal extract solids (nano-pulverized extract, particle size <100nm, e.g., Centella asiatica nano-pulverized extract): 12.5 parts;

[0116] Prebiotics (galacto-oligosaccharides): 0.8 parts;

[0117] Encapsulation layer components:

[0118] AI optimized water-based gel: 72.5 parts;

[0119] Stabilizers and functional excipients (L-ascorbic acid and arginine-proline-glycine-proline): 0.8 parts;

[0120] Preparation steps:

[0121] Herbal plant extraction: 12.5 parts of Centella asiatica were extracted by a double gradient dynamic acoustic cavitation process to prepare 12.5 parts of Centella asiatica nano-crushed extract solids.

[0122] Preparation of the core functional layer: 2.25 parts of collagen peptide with an average molecular weight of 2000 Da, 0.275 parts of probiotics and 0.275 parts of Lactobacillus plantarum DSM-217620, and 12.5 parts of filtered Centella asiatica nano-crushed extract were mixed to form a core functional layer mixture.

[0123] Initial pre-freezing: Fill molds with the core functional layer mixture (e.g., approximately 15g per mold). Mix and cut 18.5 portions of strawberries and mango into chunks and place them on top of the core functional layer mixture. Under the control of the AI ​​processor, adjust the initial freezing temperature to approximately -25°C and pre-freeze for approximately 45 minutes to form a pre-frozen core layer.

[0124] Encapsulation and Final Freezing: Evenly add 72.5 parts of AI-optimized water-based gel and 0.8 parts of stabilizer and functional excipients onto the pre-frozen core layer. Then, perform a final freeze, for example, at -35°C for approximately 75 minutes, to form a complete functional fruit, vegetable, and herbal compound extract ice cube.

[0125] Demolding and storage: After the ice cubes are fully formed, demould them and store them together.

[0126] Example 3:

[0127] This example aims to demonstrate the preparation process and expected effects of a gradient frozen body of plant probiotic nuclei when the content of each component is at its maximum value.

[0128] Nuclear layer components:

[0129] Probiotics (freeze-resistant Lactobacillus strain): 0.5 parts;

[0130] Lactobacillus plantarum DSM-21762: 0.48 parts;

[0131] Collagen peptide (average molecular weight 3000Da): 4.0 parts;

[0132] Fruit and vegetable entities (in sliced ​​form, e.g., apple slices, lemon slices): 30 servings;

[0133] Gradient layer components:

[0134] Herbal extract solids (nano-pulverized extract, particle size <100nm, e.g., mint nano-pulverized extract): 20 parts;

[0135] Prebiotics (galacto-oligosaccharides): 1.5 parts;

[0136] Encapsulation layer components:

[0137] AI optimized water-based gel: 85 parts;

[0138] Stabilizers and functional excipients (L-ascorbic acid and arginine-proline-glycine-proline): 1.5 parts;

[0139] Preparation steps:

[0140] Herbal plant extraction: 20 parts of mint were extracted by a double-gradient dynamic acoustic cavitation process to obtain 20 parts of mint nano-crushed extract solids.

[0141] Preparation of the core functional layer: 4.0 parts of collagen peptide with an average molecular weight of 3000 Da, 0.5 parts of probiotics, 0.48 parts of Lactobacillus plantarum DSM-217620, and 20 parts of filtered mint nano-crushed extract were mixed to form a core functional layer mixture.

[0142] Initial pre-freezing: Fill molds with the core functional layer mixture (e.g., approximately 20g per mold). Place 30 slices of apple and lemon on top of the core functional layer mixture. Under the control of the AI ​​processor, adjust the initial freezing temperature to approximately -30°C and pre-freeze for approximately 60 minutes to form a pre-frozen core layer.

[0143] Encapsulation and final freezing: 85 parts of AI-optimized water-based gel and 1.5 parts of stabilizer and functional excipients are evenly added to the pre-frozen core layer. Final freezing is then performed, for example, at -40°C for approximately 90 minutes, to form a complete functional fruit, vegetable, and herbal compound extract ice cube.

[0144] Demolding and storage: After the ice cubes are fully formed, demould them and store them together.

[0145] Example 4:

[0146] The AI ​​intelligent manufacturing system of the plant probiotic nucleus gradient frozen body includes a fixed tank 1, which is symmetrically distributed on the left and right. A feed port 3 is fixed on the top of each fixed tank 1. A filter box 2 is installed at the bottom of the left fixed tank 1. A filter screen 4 is provided inside the filter box 2. A delivery pipe 1 5 is provided between the right fixed tank 1 and the filter box 2. A motor 6 is provided inside the right fixed tank 1. A stirring rod 7 is fixed at the output end of the motor 6. The stirring rod 7 rotates inside the right fixed tank 1. A switch valve 8 is provided inside the right fixed tank 1. A delivery pipe 2 9 is provided at the bottom of the right fixed tank 1. The delivery pipe 2 9 is away from one end of the fixed tank 1. A gradient freezing box 10 is fixed, a pre-storage plate 11 is fixed to one side of the gradient freezing box 10, a conveyor belt 12 is installed on the other side of the gradient freezing box 10, a finished product box 13 is fixed to the end of the conveyor belt 12 away from the gradient freezing box 10, a cutting box 14 is fixed on the top of the finished product box 13, a vibrating cutter 15 with a mesh design is provided inside the cutting box 14, a pre-storage box 16 is fixed to the front side of the finished product box 13, a conveyor belt 2 18 is installed on the right side of the finished product box 13, an AI processor 29 is installed in the fixed tank 1, a sensor group 28 is integrated in the fixed tank 1, and a plurality of pushing components are installed on the outer wall of the finished product box 13;

[0147] A cylinder 19 is provided inside the finished product box 13, a push plate 20 is fixed to the output end of the cylinder 19, a mold 21 is provided on the top of the push plate 20, a baffle 22 is fixed inside the finished product box 13, a discharge port 24 is provided between the finished product box 13 and the pre-storage box 16, and a discharge port 23 is provided between the conveyor belt 12 and the finished product box 13;

[0148] The pushing assembly includes a fixing frame 25, which is fixed to the outer wall of the finished product box 13. An electric push rod 26 is provided inside the fixing frame 25. The output end of the electric push rod 26 passes through the finished product box 13 and is fixed with a push plate 27.

[0149] The AI ​​processor 29 includes a dynamic optimization module for automatically adjusting the freezing gradient and mixing time according to the activity data of the plant probiotic nuclei;

[0150] The operation method of the AI ​​intelligent manufacturing system of the plant probiotic nucleus gradient frozen body includes the following steps:

[0151] S1. Pour the herbal plants into the left fixed tank 1, and prepare the herbal plant extract solid essence through the dual-gradient dynamic acoustic cavitation extraction process. Finally, filter it through the filter 4 and wait for the core layer to be pre-frozen before preparing to be transported to the right fixed tank 1;

[0152] S2, adding the collagen peptide composition into the right fixing tank 1 to prepare a composition containing stabilized collagen peptides;

[0153] S3. The stabilized collagen peptide composition is mixed, and probiotics and Lactobacillus plantarum DSM-217620 are optionally added. The AI ​​processor 29 starts the motor 6 to drive the stirring rod 7 to stir according to the activity data of the probiotics to form a core functional layer mixture. The core functional layer mixture is then sent to the mold 21 stored in the gradient freezer 10.

[0154] S4. Then, it is determined whether the flower and fruit plant entities are to be cut into pieces or placed intact. For intact placement, they only need to be placed in the gradient freezing box 10. For cut pieces, they only need to be placed in the cutting box 14 and cut by the vibrating cutter 15. The intact parts are directly placed in the position of the core functional layer mixture and placed together with it in the gradient freezing box 10. At this time, the AI ​​processor 29 automatically adjusts the initial cold reading temperature based on the activity data of the probiotics, freezes the pre-frozen ice cubes in the gradient freezing box 10, and then transports them together with the mold 21 via the conveyor belt 12 to the finished product box 13;

[0155] S5. If the flower and fruit plant entity needs to be cut into pieces, the core functional layer mixture in the gradient freezing box 10 is transported together with the mold 21 through the conveyor belt 12 to the finished product box 13. At this time, it is cut into pieces and divided into each grid of the mold 21. Then, it is transported back to the gradient freezing box 10 as a whole through the conveyor belt 12. It is frozen under the control of the AI ​​processor 29 and then transported back to the finished product box 13. Finally, the AI ​​optimized water-based gel, stabilizer and functional excipients are added to the ice cube mold 21 that has been frozen with the gradient, and finally frozen to obtain functional fruit, vegetable and herbal compound extract ice cubes;

[0156] S6. Finally, the cylinder 19 pushes the push plate 1 20 so that the ice cubes in the mold 21 are squeezed out after being blocked by the baffle 22. At this time, the electric push rod 26 at the corresponding position drives the push plate 2 27 to move and push the squeezed ice cubes into the pre-storage box 16 for unified storage. After that, the position of the mold 21 is lowered and pushed by the push plate 2 27 at the teammate position and then the conveyor belt 2 18 to complete the transportation of the empty mold 21.

[0157] Comparative Example 1:

[0158] Compared with Example 1, the difference is that the herbal plant extract solids and prebiotics in the gradient layer are removed, that is, the gradient layer is composed only of AI-optimized water-based gel, stabilizers and functional excipients, and the 3D-printed extraction ice layer is no longer used. The rest are the same.

[0159] Comparative Example 2:

[0160] Compared with Example 1, the difference is that the probiotics and Lactobacillus plantarum DSM-21762 in the nuclear layer are replaced by ordinary non-freeze-resistant Lactobacillus strains, and the AI ​​processor is not used to automatically adjust the initial freezing temperature according to the probiotic activity data. The rest are the same.

[0161] Comparative Example 3:

[0162] Compared with Example 1, the difference is that the flower and fruit plant entity (blueberry) was not preprocessed (such as being put in whole or cut) before being put into the gradient freezer, but was directly put in in an irregular shape, and its spatial distribution with the core functional layer mixture was not considered. The rest were the same.

[0163] Experiment 1:

[0164] Purpose of the experiment:

[0165] It was verified that the plant probiotic core gradient frozen body containing a gradient layer (Example 1) was significantly superior to the product without a gradient layer (Comparative Example 1) in terms of the synergistic effect of herbs and the promotion of probiotic activity by prebiotics.

[0166] Experimental Materials:

[0167] sample:

[0168] Example 1: A plant probiotic nucleus gradient frozen body (including a gradient layer) prepared according to the component minimum value scheme.

[0169] Comparative Example 1: A plant probiotic nucleus gradient frozen body (excluding the gradient layer) prepared according to the scheme of Comparative Example 1.

[0170] Reagents and consumables:

[0171] In vitro antioxidant activity detection: DPPH free radical, ABTS cationic free radical, potassium ferricyanide and other reagents.

[0172] In vitro anti-inflammatory activity detection: inflammatory factor detection kit, cell culture medium, etc.

[0173] Simulated digestive tract environment: simulated gastric juice, simulated intestinal juice (containing digestive enzymes).

[0174] Probiotic culture medium, culture dishes for plate counting, sterile water, etc.

[0175] Experimental steps:

[0176] Evaluation of herbal synergistic efficacy

[0177] Sample preparation:

[0178] The frozen body samples of Example 1 and Comparative Example 1 were completely thawed at room temperature and then ground into uniform powder.

[0179] Take an appropriate amount of powder, extract it with distilled water or an appropriate solvent (for example, soak it for 2 hours at a ratio of 1:10, or perform ultrasound-assisted extraction for 30 minutes), centrifuge it, and take the supernatant as the sample extract to be tested.

[0180] In vitro antioxidant activity assay:

[0181] DPPH free radical scavenging ability:

[0182] Prepare 0.1 mM DPPH ethanol solution.

[0183] Take sample extracts of different dilutions, add DPPH solution, mix well, and react in the dark for 30 minutes.

[0184] The absorbance was measured at a wavelength of 517 nm and the free radical scavenging rate was calculated.

[0185] ABTS cationic radical scavenging ability:

[0186] Prepare ABTS working solution.

[0187] Take sample extracts of different dilutions, add ABTS working solution, mix well, and react for 6 minutes.

[0188] The absorbance was measured at a wavelength of 734 nm and the free radical scavenging rate was calculated.

[0189] In vitro anti-inflammatory activity detection (cell experiment):

[0190] Culture macrophage cell lines (such as RAW264.7).

[0191] Lipopolysaccharide (LPS) was used to induce inflammatory response in cells.

[0192] Sample extracts at different concentrations were added to the induced cell culture medium and incubated for 24 hours.

[0193] The cell supernatant was collected and the expression levels of inflammatory factors were detected using ELISA kits.

[0194] Effects of prebiotics on probiotic activity:

[0195] Simulated digestive tract environment treatment:

[0196] The frozen samples of Example 1 and Comparative Example 1 were completely thawed at room temperature, and then placed in simulated gastric fluid (pH 2.0, containing pepsin) and digested in a 37° C. constant temperature shaker for 2 hours to simulate the gastric environment.

[0197] The gastric digested samples were transferred to simulated intestinal fluid (pH 7.0, containing pancreatic enzymes and bile salts) and digested in a constant temperature shaker at 37°C for 4 h to simulate the intestinal environment.

[0198] Probiotic live bacteria count:

[0199] After the simulated digestion was completed, samples were taken separately.

[0200] Perform serial dilutions with sterile saline.

[0201] The dilution was spread on a specific probiotic culture medium (such as MRS agar) plate.

[0202] Incubate at 37°C under anaerobic conditions for 48-72 hours.

[0203] Count the number of colonies on the plate (CFU / g) and calculate the survival rate of probiotics (see Table 1 and Table 2 for data details)

[0204] Table 1

[0205]

[0206]

[0207] Table 2

[0208]

[0209] Experimental summary:

[0210] This comparative experiment, through detailed testing of Example 1 and Comparative Example 1, clearly reveals the core beneficial role of the gradient layer in the present invention's plant probiotic core gradient frozen body. The experimental results strongly demonstrate that the gradient layer is not dispensable but a key component in achieving the product's overall health benefits.

[0211] First, regarding the synergistic effects of herbs, the test data clearly demonstrates the significant advantages of Example 1 in the DPPH and ABTS free radical scavenging rates and inflammatory factor inhibition rates. This is due to the unique design of the gradient layer in the present invention, which uses a 3D-printed extraction ice layer to wrap the solid herbal extract essence. This coating method can not only better protect the herbal extract essence and reduce its degradation during preparation and storage, but more importantly, it provides a controlled release mechanism. When the ice-sealed body gradually melts in the human body, the gradient layer can slowly and continuously release the highly active nano-crushed extract, thereby ensuring that the bioactive ingredients in the herbs can be more effectively absorbed and utilized by the human body, and exert their synergistic effects such as antioxidant and anti-inflammatory. However, due to the lack of this protection and sustained-release layer, the retention and release efficiency of the herbal efficacy of Comparative Example 1 is greatly reduced.

[0212] Secondly, for the influence of prebiotics on the activity of probiotics, the results of the simulated digestive tract experiment show that the probiotics of Example 1 still maintain a higher survival rate after being subjected to the harsh conditions of simulated gastric juice and intestinal juice, which is much higher than that of Comparative Example 1. This is mainly due to the addition of prebiotics (galacto-oligosaccharides) in the gradient layer. As the "food" of probiotics, prebiotics can provide nutritional support for frost-resistant probiotics in a complex and challenging digestive tract environment, helping them to better tolerate the erosion of gastric acid and bile salts, thereby improving the intestinal survival rate and colonization ability of probiotics. In addition, the presence of the gradient layer may also provide a certain physical barrier for probiotics, further enhancing its protection during digestion. Therefore, the present invention effectively combines herbal extracts and prebiotics through the gradient layer, forms a synergistic microenvironment, thereby maximizing the health benefits of the product, which is incomparable to a single ingredient or simple mixing.

[0213] Experiment 2:

[0214] Purpose of the experiment:

[0215] It was verified that the plant probiotic nucleus gradient frozen body (Example 1) using freeze-resistant probiotics and combining an AI processor to intelligently control freezing conditions is significantly superior to the product using ordinary non-freeze-resistant probiotics and without AI intelligent control (Comparative Example 2) in terms of probiotic freeze / thaw survival rate and storage stability.

[0216] Experimental Materials:

[0217] sample:

[0218] Example 1: A plant probiotic nucleus gradient frozen body (freeze-resistant probiotics + AI intelligent control) prepared according to the component minimum value scheme.

[0219] Comparative Example 2: A plant probiotic nucleus gradient frozen body prepared according to the scheme of Comparative Example 2 (ordinary non-freeze-resistant probiotics + no AI intelligent control).

[0220] Reagents and consumables:

[0221] Probiotic culture medium (such as MRS agar), sterile saline, culture dishes for plate counting, and anaerobic incubator.

[0222] Cryotubes, liquid nitrogen, or ultra-low temperature freezer (for extreme freezing tests).

[0223] Experimental steps:

[0224] 1. Probiotic survival test after freezing / thawing

[0225] Sample preparation and initial viable count:

[0226] According to the respective preparation schemes, ice-sealed body samples of Example 1 and Comparative Example 2 were prepared.

[0227] Before freezing, randomly select a small amount of unfrozen samples (or sample from the core functional layer mixture), perform gradient dilution with sterile saline, spread on MRS agar plates, culture anaerobically, and count the initial viable bacteria (CFU / g).

[0228] Standard freeze / thaw cycle:

[0229] The prepared frozen body sample is placed in a -20°C refrigerator for freezing (or simulating the pre-freezing conditions mentioned in the patent).

[0230] After freezing for 24 hours, remove the sample and thaw slowly at 4°C for 2 hours or quickly at room temperature for 30 minutes.

[0231] Repeat the freeze-thaw cycle 3 times (or adjust the number of cycles according to actual needs).

[0232] Viable bacteria count:

[0233] After each freeze-thaw cycle, the thawed samples were taken and ground into a homogeneous powder.

[0234] Serial dilutions were performed with sterile saline, spread on MRS agar plates, and cultured anaerobically for 48-72 hours.

[0235] The number of colonies on the plates was counted and the number of viable bacteria after each cycle was calculated.

[0236] 2. Storage stability test (probiotic activity)

[0237] Sample storage:

[0238] The frozen samples of Example 1 and Comparative Example 2 were respectively stored for a long term under simulated storage conditions (eg, -18°C or -20°C).

[0239] Regular viable counts:

[0240] Representative samples were taken from the two groups of samples on day 0, day 7, day 15, day 30, day 60 and day 90 of the storage period.

[0241] According to the above-mentioned live bacteria counting method, the live bacteria count of the thawed samples was performed.

[0242] A curve was drawn showing the change in the number of viable probiotic bacteria as a function of storage time (data details are shown in Tables 3 and 4).

[0243] Table 3

[0244]

[0245]

[0246] Table 4

[0247] Storage time (days) Example 1 Viable bacteria count (CFU / g) Comparative Example 2 Viable bacteria count (CFU / g) 0 1.35E+09 1.28E+09 7 1.21E+09 8.54E+08 15 1.05E+09 4.21E+08 30 9.02E+08 1.87E+08 60 7.55E+08 5.68E+07 90 6.13E+08 1.59E+07

[0248] Experimental summary:

[0249] This comparative experiment, through rigorous testing of probiotic survival rates, clearly demonstrates the critical role of the selected probiotic strains and AI-controlled freezing conditions in maintaining probiotic activity. The experimental data strongly demonstrates that these two factors work synergistically to significantly enhance the tolerance and survival of probiotics in the gradient-freeze-encapsulated plant probiotic nuclei.

[0250] First, in terms of freeze / thaw survival rate, Example 1 shows a survival rate much higher than that of Comparative Example 2, which directly reflects the superiority of the frost-resistant Lactobacillus strain. Ordinary probiotics will suffer severe irreversible damage when faced with freezing stress such as ice crystal formation, intracellular dehydration and membrane damage, resulting in a large number of deaths. The frost-resistant strains selected in the present invention may have a cell membrane and cell wall structure with stronger flexibility and impermeability, and can better maintain cell integrity under low temperature and ice crystal pressure. In addition, these strains may themselves contain or be able to induce the production of more cryoprotectants, such as trehalose, proline, etc. These substances can stabilize cell membrane proteins and reduce freezing damage, thereby ensuring that the probiotics can still maintain high activity after experiencing drastic temperature changes such as freezing and thawing.

[0251] Secondly, the role of the AI ​​processor in automatically adjusting the freezing gradient and mixing time according to the probiotic activity data has also been fully verified in this experiment. Traditional freezing methods often use fixed parameters and cannot adapt to subtle changes in probiotic activity in different batches or states. The AI ​​processor in the present invention, through integration, monitors the activity state of probiotics in real time and dynamically optimizes key parameters in the freezing process (such as cooling rate, freezing temperature, mixing time, etc.). This intelligent and precise control can avoid the stress caused to probiotics by freezing rates that are too fast or too slow, ensure that the formation of ice crystals is in the size and distribution that is most conducive to the survival of probiotics, and minimize physical damage. It is this dynamic optimization mechanism that enables probiotics to obtain optimal protection in the frozen body, thereby maintaining a high activity after long-term storage. This cannot be achieved in Comparative Example 2, resulting in a rapid decline in its probiotic activity during storage.

[0252] In summary, this invention, through the dual safeguards of probiotic species optimization and AI-powered intelligent freezing control, creates a microenvironment that effectively protects the activity of probiotics. This technological innovation not only increases the probiotic content of the product but, more importantly, ensures the activity of the probiotics before consumption, thereby ensuring the actual health benefits of the product. This is a major breakthrough in the storage and activity preservation of traditional probiotic products.

[0253] Experiment 3:

[0254] Purpose of the experiment:

[0255] It was verified that the plant probiotic nucleus gradient frozen body of the flower and fruit plant entity that had been pretreated (Example 1) was significantly superior to the product of the flower and fruit plant entity that had not been pretreated (Comparative Example 3) in terms of product appearance, taste, freezing efficiency and structural stability.

[0256] Experimental Materials:

[0257] sample:

[0258] Example 1: A plant probiotic nucleus gradient frozen body prepared according to the component minimum scheme (the flower and fruit plant entity is pretreated into a whole blueberry).

[0259] Comparative Example 3: A plant probiotic nucleus gradient frozen body (irregular blueberry without pretreatment of the flower and fruit plant entity) prepared according to the scheme of Comparative Example 3.

[0260] Reagents and consumables:

[0261] Sensory evaluation form and scoring criteria.

[0262] Image analysis software, digital camera.

[0263] Texture analyzer, temperature sensor.

[0264] Experimental steps:

[0265] 1. Product appearance uniformity evaluation

[0266] Visual inspection:

[0267] 30 ice-sealed body samples of each of Example 1 and Comparative Example 3 were randomly selected.

[0268] Five trained evaluators independently conducted a visual inspection of each sample to evaluate the uniformity of the distribution of the flower and fruit plant entities in the ice-enclosed body, and whether there were any exposed, damaged, or uneven colors.

[0269] Record the appearance defects of each sample.

[0270] Image analysis:

[0271] Each ice-enclosed body sample was photographed at high resolution.

[0272] Use image analysis software (such as ImageJ) to quantify the distribution density, area proportion, and shape regularity of flowering and fruiting plant entities in the cross-section of the ice-enclosed body.

[0273] Calculate the uniformity index of plant entity distribution of flowers and fruits for each sample.

[0274] 2. Taste and texture evaluation:

[0275] Sensory evaluation:

[0276] Ten experienced sensory evaluators were recruited to conduct a blind test.

[0277] The evaluators tasted the thawed samples of Example 1 and Comparative Example 3 (under the same thawing conditions) and scored the taste (refreshment, smoothie feeling, floral and fruity flavor and overall coordination), texture (hardness, uniformity, granularity) and other indicators according to the preset 5-point or 7-point scale.

[0278] Collect and compile sensory evaluation data.

[0279] Texture Analyzer Analysis:

[0280] The thawed samples were subjected to texture profile analysis (TPA) using a texture analyzer.

[0281] The objective physical indicators of the sample, such as hardness, springiness, cohesiveness, gumminess and chewiness, were measured.

[0282] 3. Freezing efficiency and structural stability assessment:

[0283] Freezing efficiency test:

[0284] On the ice-sealed body production line, after the core functional layer mixture and the flower and fruit plant entity are filled, the temperature sensor is inserted into the center of the sample.

[0285] Record the time from the start of freezing to the time when the center temperature of the sample reaches the set freezing temperature, that is, the freezing time.

[0286] Compare the freezing time differences between the two groups of samples.

[0287] Structural stability after thawing:

[0288] The frozen samples were completely thawed under set conditions (eg, a 4°C refrigerator).

[0289] Visually observe the structural integrity of the samples after thawing, including whether there is any fragmentation, delamination, water seepage, or shedding of flowers, fruits, or plant entities.

[0290] The structural stability scores were recorded and evaluated (see Tables 5 and 6 for data details).

[0291] Table 5

[0292]

[0293] Table 6

[0294]

[0295] Experimental summary:

[0296] This comparative experiment, through a comprehensive evaluation of the product's appearance, taste, and structural stability, fully demonstrated the unique advantages and importance of pre-processing the floral and fruity plant entities in this invention. The results strongly demonstrate that precise control of floral and fruity plant morphology is key to improving the overall quality of the plant probiotic nucleus gradient frozen solution and optimizing the user experience.

[0297] First, in terms of product appearance uniformity, Example 1 shows significantly better scores and fewer appearance defects, which is directly attributed to the pre-processing of the flower and fruit plant entities, including intact, cut and sliced ​​forms, clearly stated in Claim 2. This pre-processing mechanism, combined with the precise control of the AI ​​intelligent manufacturing system during delivery, enables the flower and fruit plant entities to be integrated into the frozen body in a regular, consistent form and preset position. This not only ensures the visual beauty and uniformity of the product, avoids deformation or breakage of the product caused by irregular or oversized flower and fruit entities, but also provides a more stable structural foundation for subsequent packaging and freezing. On the contrary, the random delivery without pre-treatment in Comparative Example 3 makes the flower and fruit entities have different shapes and messy distribution, which can easily lead to poor appearance of the finished product, or even expose them to the outside, affecting consumers' initial impression of the product.

[0298] Secondly, the pre-treated flower and fruit plant entities also play a core role in improving taste and texture. By controlling the morphology of the flower and fruit plants, the way they are embedded in the frozen body can be optimized, avoiding the difficulty in chewing or uneven taste caused by large irregular entities. For example, the uniform distribution of slices or cut pieces can ensure that every bite can experience the fresh flavor and pleasant texture of the flowers and fruits, forming a perfect fusion with the core functional layer and the gradient layer. Untreated flower and fruit entities may have too many flowers and fruits in some areas and lack them in other areas due to the randomness of their size and shape, which in turn causes differences and inharmonies in taste. This refined management of the taste experience is the important advantage of the present invention that distinguishes it from simple mixed products.

[0299] Finally, in terms of freezing efficiency and structural stability, the pretreatment of flower and fruit plant entities also demonstrates its inherent mechanism. Flower and fruit plant entities with regular shapes can be more closely integrated with the core functional layer, reducing the generation of internal voids, thereby improving the overall density and heat conduction efficiency of the ice-sealed body, and making the freezing process faster and more uniform. A uniform freezing process helps to form smaller ice crystals, reducing damage to the internal structure of the product, so that it can better maintain its original structure after thawing, reducing the risk of fragmentation and water seepage. Conversely, irregular flower and fruit entities may form uneven frozen areas within the ice-sealed body, resulting in uncontrolled ice crystal growth, thereby affecting the structural integrity of the final product and its stability after thawing. Therefore, through the precise pretreatment of flower and fruit plant entities, the present invention not only improves the sensory quality of the product, but also optimizes the preparation efficiency and storage stability of the product from a physical level.

[0300] While embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that various changes, modifications, substitutions, and variations may be made to these embodiments without departing from the principles and spirit of the invention, and that the scope of the invention is defined by the appended claims and their equivalents.

Claims

1. A plant probiotic core gradient frozen body comprising a core layer, a gradient layer and an encapsulation layer, characterized in that: The core layer includes the following component materials in parts by mass: Probiotics 0.05-0.5 parts; Lactobacillus plantarum DSM-217620.07-0.48 parts; Collagen peptide 0.5-4.0 parts; 7-30 flower and fruit plant entities The gradient layer comprises the following component materials in parts by mass: Herbal extract solids: 5-20 parts; Prebiotics: 0.1-1.5 servings; The encapsulation layer includes the following component materials in parts by mass: AI optimized water-based gel 60-85 parts Stabilizers and functional excipients: 0.1-1.5 parts.

2. The plant probiotic nucleus gradient frozen body according to claim 1, characterized in that The flower and fruit plant entities include but are not limited to edible flowers, fruits and edible herbs, and the edible flowers, fruits and edible herbs can be in whole, cut and sliced ​​forms.

3. The plant probiotic nucleus gradient frozen body according to claim 1, characterized in that: The gradient layer adopts a 3D-printed extraction ice layer to encapsulate the herbal plant extract solids and prebiotics.

4. The plant probiotic nucleus gradient frozen body according to claim 1, characterized in that The herbal plant extract solids include but are not limited to nano-crushed extracts of tea leaves, Centella asiatica and mint, and the particle size of the nano-crushed extract is no more than 100 nm.

5. The plant probiotic nucleus gradient frozen body according to claim 1, characterized in that: The collagen peptides are fish collagen peptides, bovine collagen peptides, porcine collagen peptides, yeast-rich collagen peptides and plant-based collagen peptides with an average molecular weight of 1000-3000Da. Any one or a combination thereof may be selected.

6. The plant probiotic nucleus gradient frozen body according to claim 1, characterized in that The stabilizer and functional auxiliary materials include L-ascorbic acid and arginine-proline-glycine-proline.

7. The plant probiotic nucleus gradient frozen body according to claim 1, characterized in that: The probiotics are selected from frost-resistant Lactobacillus strains, and the prebiotics are galacto-oligosaccharides and fructo-oligosaccharides, any one of which or a combination thereof may be selected.

8. An AI intelligent manufacturing system for a plant probiotic nucleus gradient frozen body, comprising a fixed tank (1) according to the plant probiotic nucleus gradient frozen body according to any one of claims 1 to 7, characterized in that: The fixed tank (1) is symmetrically distributed on the left and right sides. A feed port (3) is fixed on the top of each fixed tank (1). A filter box (2) is installed at the bottom of the fixed tank (1) on the left side. A filter screen (4) is provided inside the filter box (2). A delivery pipe (5) is provided between the fixed tank (1) and the filter box (2) on the right side. A motor (6) is provided inside the fixed tank (1) on the right side. A stirring rod (7) is fixed at the output end of the motor (6). The stirring rod (7) rotates inside the fixed tank (1) on the right side. A switch valve (8) is provided inside the fixed tank (1) on the right side. A delivery pipe (9) is provided at the bottom of the fixed tank (1) on the right side. A gradient freezing box (1) is fixed at one end of the delivery pipe (9) away from the fixed tank (1). 0), a pre-storage plate (11) is fixed on one side of the gradient freezing box (10), a conveyor belt 1 (12) is installed on the other side of the gradient freezing box (10), a finished product box (13) is fixed on the end of the conveyor belt 1 (12) away from the gradient freezing box (10), a cutting box (14) is fixed on the top of the finished product box (13), a vibrating cutter (15) with a mesh design is provided inside the cutting box (14), a pre-storage box (16) is fixed on the front side of the finished product box (13), a conveyor belt 2 (18) is installed on the right side of the finished product box (13), an AI processor (29) is installed in the fixed tank (1), a sensor group (28) is integrated in the fixed tank (1), and a plurality of pushing components are installed on the outer wall of the finished product box (13); A cylinder (19) is provided inside the finished product box (13), a push plate (20) is fixed to the output end of the cylinder (19), a mold (21) is provided on the top of the push plate (20), a baffle (22) is fixed inside the finished product box (13), a discharge port (24) is provided between the finished product box (13) and the pre-storage box (16), and a discharge port (23) is provided between the conveyor belt (12) and the finished product box (13); The pushing assembly includes a fixing frame (25), the fixing frame (25) is fixed to the outer wall of the finished product box (13), an electric push rod (26) is arranged inside the fixing frame (25), and the output end of the electric push rod (26) passes through the finished product box (13) and is fixed with a push plate 2 (27).

9. The AI ​​intelligent manufacturing system of the plant probiotic nucleus gradient frozen body according to claim 8, characterized in that: The AI ​​processor (29) includes a dynamic optimization module for automatically adjusting the freezing gradient and mixing time according to the activity data of the plant probiotic sclerotia.

10. An operating method for an AI intelligent manufacturing system for a plant probiotic nucleus gradient frozen body, according to the AI ​​intelligent manufacturing system for a plant probiotic nucleus gradient frozen body according to any one of claims 8-9, characterized in that: The following steps are involved: S1. Pour the herb into the left fixed tank (1), prepare the herb extract solid by double gradient dynamic acoustic cavitation extraction process, and finally filter through the filter (4) after the core layer is pre-frozen, and then prepare to transport to the right fixed tank (1); S2. Putting the collagen peptide composition into the right fixed tank (1) to prepare a composition containing stabilized collagen peptides; S3. The stabilized collagen peptide composition is mixed, and probiotics and Lactobacillus plantarum DSM-217620 are optionally added. The AI ​​processor (29) starts the motor (6) to drive the stirring rod (7) to stir according to the activity data of the probiotics to form a core functional layer mixture, and then the core functional layer mixture is sent to the mold (21) stored in the gradient freezing box (10); S4, then determine whether the flower and fruit plant entities are free to choose to be cut into pieces or put in whole. The whole part only needs to be put into the gradient freezing box (10), and the cut pieces only need to be put into the cutting box (14) and cut by the vibrating cutter (15). The whole part is directly put into the position of the core functional layer mixture and put into the gradient freezing box (10) together with it. At this time, the AI ​​processor (29) automatically adjusts the cold reading initial temperature according to the activity data of the probiotics, freezes the pre-frozen ice cubes in the gradient freezing box (10), and then transports them together with the mold (21) through the conveyor belt (12) to the finished product box (13); S5. If the flower and fruit plant entity is to be cut into pieces, the core functional layer mixture in the gradient freezing box (10) is transported together with the mold (21) through the conveyor belt 1 (12) to the finished product box (13). At this time, it is cut into pieces and divided into each grid of the mold (21). Then, it is transported back to the gradient freezing box (10) through the conveyor belt 1 (12), frozen under the control of the AI ​​processor (29), and then transported back to the finished product box (13). Finally, the AI ​​optimized water-based gel, stabilizer and functional auxiliary materials are put into the ice cube mold (21) that has been frozen with the gradient, and finally finally frozen to obtain functional fruit, vegetable and herbal composite extract ice cubes; S6. Finally, the cylinder (19) pushes the push plate 1 (20), so that the ice cubes in the mold (21) are squeezed out after being blocked by the baffle (22). At this time, the electric push rod (26) at the corresponding position drives the push plate 2 (27) to move and push the squeezed ice cubes into the pre-storage box (16) for unified storage. After that, the position of the mold (21) is lowered and is pushed by the push plate 2 (27) at the teammate position and then the conveyor belt 2 (18) completes the transportation of the empty mold (21).

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