Efficient extraction equipment and extraction method for pepper flavor substances in pepper beer production

Abstract

The invention relates to efficient extraction equipment and an extraction method for pepper flavor substances in pepper beer production. The device comprises an extraction device body and a control system, the body is provided with a feeding mechanism and an extraction mechanism, and the feeding mechanism is composed of a pulverizer and a vibration separation device and can pulverize and screen pepper; the extraction mechanism uses a COsolution and wort to extract pepper, the control system comprises a flavor fingerprint spectrum database, a machine learning model and a real-time control unit, and intelligent regulation and control of the extraction process can be realized. The extraction method comprises the steps of raw material sensing, AI decision making, accurate execution, in-situ continuous extraction, closed-loop feedback and the like. By optimizing the extraction process and the equipment structure, the extraction efficiency can be improved, the flavor consistency of beer is ensured, and the energy consumption and the cost are reduced.

Description

Technical Field

[0001] The invention relates to plant extraction equipment, in particular to a high-efficiency extraction equipment for pepper flavor substances in pepper beer production and an extraction method thereof. Background Art

[0002] In the field of beer brewing, especially in the brewing process of Sichuan pepper beer with unique flavor, the existing technology has the following pain points: Low offline extraction efficiency Traditional extraction methods, such as leaching, ultrasonic extraction, and supercritical extraction, typically treat the Sichuan peppercorns separately before adding the resulting Sichuan peppercorn flavor liquid to the wort. This approach has significant drawbacks. For one thing, flavor compounds are susceptible to oxidation loss during separate processing. For example, volatile compounds like limonene and linalool are easily lost during extraction and transfer, resulting in insufficient flavor content in the final beer and difficulty achieving the desired flavor intensity and depth. Furthermore, the entire process is relatively cumbersome and time-consuming, with multiple steps and long time intervals between Sichuan peppercorn treatment and mixing the extract with the wort, severely impacting production efficiency.

[0003] Raw material differences have a big impact As a natural ingredient, Sichuan peppercorns can experience fluctuations in the content of key flavor compounds due to factors such as origin, vintage, and storage conditions. The content and ratio of key flavor compounds, such as hydroxy-α-sanshool and limonene, vary significantly between peppercorns grown from different locations. Even within the same region, the flavor compound content can vary from year to year due to environmental factors like climate and soil. Furthermore, poor storage conditions, such as exposure to moisture and heat, can also alter the flavor compounds in the peppercorns. Existing beer brewing equipment lacks the ability to adapt to these variations, making it impossible to precisely control the process based on the specific raw materials. This makes it difficult to ensure flavor stability across batches of beer, significantly impacting product quality uniformity and market acceptance.

[0004] Unable to be continuous The current beer brewing process, particularly during the wort preparation stage before primary fermentation, lacks a seamlessly integrated continuous extraction solution. Traditional extraction equipment is mostly standalone batch-based, significantly disconnected from other brewing processes. This not only increases the complexity and cost of material transfer and equipment switching during production, but also hinders the continuity and automation of the entire production process, making it difficult to achieve efficient and stable large-scale industrial production. Summary of the Invention

[0005] In order to solve the above-mentioned technical problems, the present invention provides a device and method for efficiently extracting flavor substances of Sichuan pepper in the production of Sichuan pepper beer.

[0006] The technical solution of the present invention is achieved as follows: In one aspect, the present invention provides a highly efficient extraction device for pepper flavor substances in pepper beer production, comprising an extraction device body and a control system applied to the body; Wherein, the main body includes a feeding mechanism and an extraction mechanism; The feeding mechanism includes a pulverizer and a vibration sorting device; The discharging port of the pulverizer is connected to the feeding port of the vibration sorting device. The sorting plate of the vibration sorting device is a three-layer inclined type. The upper screen has the smallest aperture, the middle screen has a larger aperture than the upper screen, and the lower screen has a larger aperture than the middle screen, respectively screening out fine powder, peel particles and complete pepper seeds; The extraction mechanism includes a CO2 solution feed pipe, a wort feed pipe and an extraction chamber; the CO2 solution feed pipe is connected to the extraction chamber; the wort feed pipe is connected to the wort raw material box and is connected to the extraction chamber; the extraction chamber includes three layers of extraction grids for pepper seeds, peel particles and fine powder respectively; the pepper seed extraction grid is equipped with a high-frequency micro-oscillator distributed around the extraction grid; the peel particle extraction grid is equipped with a high-frequency micro-oscillator distributed around the extraction grid; a flavor sensor is provided on one side of the extraction chamber discharge port, a one-way valve is provided at the discharge port, and the discharge port is connected to the fermentation tank through an infusion tube; The control system comprises: Flavor fingerprint database, which stores standard flavor substance concentration models of peppercorns from different origins / grades; Machine learning model: training data to associate “raw material flavor” with “optimal micro-oscillation parameters, wort flow rate, and temperature”; Real-time control unit: Receives flavor sensor signals, calls AI model decisions, and dynamically adjusts the micro-oscillator, wort pump, and temperature control module.

[0007] Preferably, the feed port of the crusher is connected to a low-temperature chamber, and the pepper raw material is first subjected to low-temperature treatment and then crushed.

[0008] Preferably, the extraction chamber near the feed port and the discharge port also includes a micro-filter structure, which is specifically in the shape of a truncated cone, with the middle of the cone being a support column, and the arc surface of the cone being the micro-filter. The micro-filter is connected to the top surface of the support column, which is supported and connected to the bracket, and the bracket is connected to the inner wall of the extraction chamber.

[0009] Preferably, the extraction chamber is equipped with a microfluidic chamber, and the flavor sensor is arranged in the microfluidic chamber. The flavor sensor includes a MEMS sensor array distributed in a pentagon, specifically A1-A5 sensors, which respectively sense limonene, linalool, hydroxy-α-sanshool, β-myrcene and ethanol, and a heating plate is provided on one side of the flavor sensor.

[0010] Preferably, the high-frequency micro-oscillator is specifically an embedded micro-oscillator array, the array is distributed in a square shape, and each array group is provided with 4 embedded micro-oscillators.

[0011] In another aspect of the present invention, an extraction method comprises the following steps: Raw material sensing: After the peppercorns are crushed and before entering the extraction chamber, the flavor sensor collects the flavor fingerprint in real time; The control center inputs the map into the AI ​​model, matches it to the database, and predicts the optimal extraction parameters for the current batch of peppercorns, maximizing the extraction rate of the target flavor substances and meeting the preset beer flavor curve; The peppercorns are sorted into three extraction chambers according to three levels, and then the micro-oscillator parameters are set; At the same time, the wort enters three extraction chambers and adjusts the wort flow rate and temperature; The wort flows through the extraction chamber, where the flavor substances are efficiently dissolved under the action of the micro-oscillation shear force field. The flavor sensor monitors the extraction degree in real time and outputs the monitoring value. If the deviation between the monitored value and the AI ​​predicted target exceeds the threshold, the micro-oscillator parameters are automatically fine-tuned until the target is met; The wort that meets the standards directly enters the subsequent fermentation process.

[0012] Preferably, the micro-oscillator parameters include two groups of flavor models: high-numbing pepper - amplitude enhancement to improve the release efficiency of sanshool; high-aroma pepper - frequency adjustment to improve the release efficiency of limonene and linalool.

[0013] Preferably, the wort temperature is adjusted, specifically, when the wort temperature is higher than 28°C, the wort temperature is controlled between 25-28°C; when the wort temperature is lower than 25°C and higher than 15°C, no adjustment is required; when the wort temperature is lower than 15°C, the wort temperature is controlled between 25-28°C.

[0014] The beneficial effects of the present invention are as follows: Improved extraction efficiency Time: The extraction process is shortened to 5-15 minutes, compared to hours with traditional methods.

[0015] The extraction rate of key flavor compounds (such as limonene and sanshool) increased by 25-40%. This is because the high mass transfer efficiency and shearing effect at the microscale enable the flavor compounds to be more fully dissolved.

[0016] Breakthrough in flavor quality and stability In-situ extraction: Avoids flavor loss and increases aroma retention by over 30%. Because in-situ extraction is performed directly in the wort stage before primary fermentation, it reduces the volatilization and oxidation losses of flavor substances during separate extraction and transfer, better preserving the aroma components of Sichuan peppercorns.

[0017] The concentration fluctuation of key flavor compounds in beer brewed with Sichuan peppercorns varies by less than 5%, compared to more than 20% with traditional methods. AI technology intelligently senses and adaptively adjusts the flavor differences between batches of Sichuan peppercorns, ensuring that the flavor of each batch of beer is consistently within a preset range, significantly improving product quality uniformity.

[0018] Continuous production: The equipment volume is reduced by 70%, and it can be seamlessly connected to the beer brewing line, thereby improving overall production capacity, achieving a continuous and efficient production process, reducing equipment footprint, and lowering production and operating costs.

[0019] Resource Conservation: No organic solvents are required, achieving 100% wort utilization and reducing energy consumption by 40%. This equipment utilizes microfluidics combined with physical shearing and crushing for extraction, avoiding the use of organic solvents in traditional extractions. This not only reduces costs but also reduces environmental pollution. Furthermore, precise temperature control and a short extraction time effectively reduce energy consumption and improve wort utilization efficiency while ensuring extraction results, thus achieving resource conservation and sustainable production.

[0020] High degree of intelligence: It realizes unmanned operation of the entire process from flavor perception, decision-making, precise execution to feedback adjustment, greatly reducing manual intervention, improving the automation level and accuracy of production, and enhancing production efficiency and product quality stability. BRIEF DESCRIPTION OF THE DRAWINGS

[0021] Figure 1 It is an overall schematic diagram of the high-efficiency extraction equipment of pepper flavor substances in the production of pepper beer of the present invention.

[0022] Figure 2 It is a structural schematic diagram of the vibration sorting equipment of the present invention.

[0023] Figure 3 It is a structural schematic diagram of the extraction chamber of the present invention.

[0024] Figure 4 Schematic diagram of the structure of the microfluidic chamber of the present invention.

[0025] Figure 5 Schematic diagram of the microfiltration structure of the present invention.

[0026] In the figure: 1- vibration sorting equipment; 2- extraction chamber; 3- micro filter structure; 11-upper screen; 12-middle screen; 13-lower screen; 4-fermentation tank feed port; 21-wort feed pipe; 22-CO2 solution feed pipe; 23-pepper seed extraction grid; 24-peel particle extraction grid; 25-fine powder extraction grid; 26-high-frequency micro-oscillator; 27-flavor sensor; 28-extraction chamber outlet; 29-microfluidic chamber; 31-support column; 32-micro filter; 33-bracket. DETAILED DESCRIPTION

[0027] Example 1

[0028] See also Figure 1-5 The invention provides a highly efficient extraction device for pepper flavor substances in pepper beer production, comprising an extraction device body and a control system applied to the body; Wherein, the main body includes a feeding mechanism and an extraction mechanism; The feeding mechanism includes a pulverizer and a vibration sorting device; The discharging port of the pulverizer is connected to the feeding port of the vibration sorting device. The sorting plate of the vibration sorting device is a three-layer inclined type. The upper screen has the smallest aperture, the middle screen has a larger aperture than the upper screen, and the lower screen has a larger aperture than the middle screen, respectively screening out fine powder, peel particles and complete pepper seeds; The extraction mechanism includes a CO2 solution feed pipe, a wort feed pipe and an extraction chamber; the CO2 solution feed pipe is connected to the extraction chamber; the wort feed pipe is connected to the wort raw material box and is connected to the extraction chamber; the extraction chamber includes three layers of extraction grids for pepper seeds, peel particles and fine powder respectively; the pepper seed extraction grid is equipped with a high-frequency micro-oscillator distributed around the extraction grid; the peel particle extraction grid is equipped with a high-frequency micro-oscillator distributed around the extraction grid; a flavor sensor is provided on one side of the extraction chamber discharge port, a one-way valve is provided at the discharge port, and the discharge port is connected to the fermentation tank through an infusion tube; The control system comprises: Flavor fingerprint database, which stores standard flavor substance concentration models of peppercorns from different origins / grades; Machine learning model: training data to associate “raw material flavor” with “optimal micro-oscillation parameters, wort flow rate, and temperature”; Real-time control unit: Receives flavor sensor signals, calls AI model decisions, and dynamically adjusts the micro-oscillator, wort pump, and temperature control module.

[0029] Preferably, the feed port of the crusher is connected to a low-temperature chamber, and the pepper raw material is first subjected to low-temperature treatment and then crushed.

[0030] By adopting the above technical scheme, the purpose of low-temperature pretreatment of the Sichuan pepper raw materials before crushing can be achieved, thereby reducing the volatilization loss of flavor substances. At the same time, it can reduce the oxidation and loss of flavor substances during the crushing process, increase the retention rate of flavor substances in the Sichuan pepper raw materials and the quality of the raw materials for subsequent extraction.

[0031] Preferably, the extraction chamber near the feed port and the discharge port also includes a micro-filter structure, which is specifically in the shape of a truncated cone, with the middle of the cone being a support column, and the arc surface of the cone being the micro-filter. The micro-filter is connected to the top surface of the support column, which is supported and connected to the bracket, and the bracket is connected to the inner wall of the extraction chamber.

[0032] The above technical solution can filter out solid impurities in the wort after extraction and ensure the purity of the wort. At the same time, it can reduce the impact of impurities on the subsequent fermentation process and the risk of clogging of the fermentation tank, thereby increasing the clarity of the wort and the fermentation efficiency.

[0033] Preferably, the extraction chamber is equipped with a microfluidic chamber, and the flavor sensor is arranged in the microfluidic chamber. The flavor sensor includes a MEMS sensor array distributed in a pentagon, specifically A1-A5 sensors, which respectively sense limonene, linalool, hydroxy-α-sanshool, β-myrcene and ethanol, and a heating plate is provided on one side of the flavor sensor.

[0034] The above technical solution can achieve the goal of accurate and real-time monitoring of flavor substances in the extraction process. At the same time, it can reduce the errors and lags of manual detection, increase the sensitivity, accuracy and degree of automation of monitoring, and provide reliable data support for subsequent intelligent regulation.

[0035] Preferably, the high-frequency micro-oscillator is specifically an embedded micro-oscillator array, the array is distributed in a square shape, and each array group is provided with 4 embedded micro-oscillators.

[0036] By adopting the above technical solution, it is possible to achieve the purpose of uniform and efficient micro-oscillation treatment of different areas in the extraction chamber through a specifically distributed oscillator array, thereby enhancing the release of flavor substances. At the same time, it can reduce the problems of uneven extraction and low efficiency, and increase the consistency and stability of the extraction effect.

[0037] Example 2

[0038] An extraction method comprises the following steps: Raw material perception: After the Sichuan pepper is crushed, the flavor sensor collects the flavor fingerprint in real time before it enters the extraction cavity. The purpose of this step is to use the flavor sensor to collect the real-time flavor fingerprint of the crushed Sichuan pepper, providing accurate data for subsequent extraction parameter optimization, ensuring that the process can be adjusted accurately according to the specific flavor characteristics of the current batch of Sichuan pepper. Through immediate perception of the raw material, the content and characteristics of the key flavor substances in Sichuan pepper can be understood in advance, thereby providing personalized parameter setting guidance for the subsequent extraction process.

[0039] The control center inputs the map into the AI model, matches the database, and predicts the optimal extraction parameters for the current batch of Sichuan pepper, maximizing the extraction rate of target flavor substances and meeting the preset beer flavor curve. In this step, the control center inputs the collected flavor fingerprint into the trained machine learning model, and by matching and comparing with the standard model in the flavor fingerprint database, it predicts the optimal parameter combination for the current batch of Sichuan pepper during extraction, including the amplitude and frequency of the micro-oscillator, the flow rate of wort, and the extraction temperature, etc. The purpose is to achieve precise control of the extraction process, maximize the extraction rate of target flavor substances, and ensure that the extracted flavor substances meet the preset beer flavor curve, thereby ensuring the flavor consistency of different batches of beer.

[0040] Sichuan pepper enters three extraction cavities according to three sorting levels, and then the micro-oscillator parameters are set. Sichuan pepper enters three extraction cavities according to three sorting levels, and this process aims to classify and extract different particle sizes of Sichuan pepper components (fine powder, fruit peel particles, and whole Sichuan pepper seeds), so that each component can extract flavor substances under the most suitable conditions, improving extraction efficiency and the extraction rate of flavor substances.

[0041] Meanwhile, wort enters three extraction cavities, and the flow rate and temperature of wort are adjusted. In this step, wort enters three extraction cavities and adjusts the flow rate and temperature of wort according to the preset parameters. The purpose is to provide a suitable fluid environment and temperature condition for the dissolution of flavor substances, ensuring that flavor substances can be efficiently dissolved from Sichuan pepper into wort, while avoiding high temperature leading to the destruction or volatilization loss of flavor substances.

[0042] Wort flows through the extraction cavity, and under the action of micro-oscillation shear field, flavor substances are efficiently dissolved, and the extraction degree is monitored in real time by the flavor sensor and the monitoring value is output. Under the influence of a micro-oscillatory shear field, the wort and Sichuan peppercorn sieve flow through the extraction chamber, efficiently dissolving the flavor compounds. Meanwhile, a flavor sensor monitors the extraction level in real time and outputs the measured value. This step ensures the controllability and stability of the extraction process by monitoring the changes in flavor compound content in real time, allowing for timely monitoring of flavor extraction progress and adjustment of parameters when necessary.

[0043] If the deviation between the monitored value and the AI ​​predicted target exceeds the threshold, the micro-oscillator parameters will be automatically fine-tuned until the target is met; if the deviation between the monitored value and the AI ​​predicted target exceeds the set threshold, the micro-oscillator parameters will be automatically fine-tuned according to the actual situation until the extraction of flavor substances reaches the preset standard. The purpose is to be able to make rapid adjustments once it is found that the actual extraction effect deviates from the expected target, to ensure that the content of flavor substances in the final extracted wort meets the requirements. When the wort reaches the flavor extraction standard, it is directly transported to the subsequent fermentation process to achieve seamless connection between the extraction process and the fermentation process, reduce the impact of the intermediate links on the flavor substances, and ensure the flavor quality of the final beer product; The wort that meets the standards directly enters the subsequent fermentation process.

[0044] Preferably, the micro-oscillator parameters include two groups of flavor models: high-numbing pepper - amplitude enhancement to improve the release efficiency of sanshool; high-aroma pepper - frequency adjustment to improve the release efficiency of limonene and linalool.

[0045] By adopting the above technical solution, the micro-oscillator parameters can be optimized according to the different flavor characteristics of peppercorns, and the release of flavor substances can be precisely controlled. At the same time, the problem of insufficient or excessive extraction of flavor substances can be reduced, and the targeted extraction of flavor substances and the stability and consistency of beer flavor can be increased.

[0046] Preferably, the wort temperature is adjusted, specifically, when the wort temperature is higher than 28°C, the wort temperature is controlled between 25-28°C; when the wort temperature is lower than 25°C and higher than 15°C, no adjustment is required; when the wort temperature is lower than 15°C, the wort temperature is controlled between 25-28°C.

[0047] By adopting the above technical solution, the wort temperature can be controlled within an appropriate range, ensuring the efficiency of flavor substance extraction and the smooth progress of subsequent fermentation. At the same time, it can reduce the impact of temperature discomfort on flavor substance extraction and fermentation efficiency, increase the stability of the production process and the reliability of product quality.

[0048] Example 3

[0049] This embodiment combines Example 1 and Example 2 to provide an efficient extraction device and method for extracting flavor substances of Sichuan pepper in the production of Sichuan pepper beer; During the material selection stage, the raw materials are first pre-cooled in a low-temperature chamber at -10°C to 0°C for 1-2 minutes to prevent the loss of volatile flavor compounds. The pre-cooled peppercorns are then coarsely crushed in a toothed disc grinder (with a gap adjusted to 3mm). Nitrogen is introduced throughout the grinding chamber (oxygen content <5%), producing 2-5mm particles. The particles then enter a three-stage vibration sorting equipment: The upper sieve (aperture 2.0 mm) is used to sieve out the whole peppercorn seeds; The middle screen (aperture 1.5 mm) retains the peel particles; The bottom screen (pore size 0.3 mm) removes fine powder (reducing the risk of subsequent clogging).

[0050] The sorted peel particles are then fed into a vortex-type ultrafine pulverizer, where they are crushed to a target particle size of 100-500μm (achieved by adjusting the blade speed between 8,000 and 12,000 rpm) at -15°C with circulating cold air. The pulverized powder is then treated with an ultrasonic dispersion module (40kHz, 200W) for 30 seconds to eliminate oily agglomerates. Finally, the powder is conveyed to the extraction chamber via a screw feeder (5-20 rpm) under a CO2 atmosphere.

[0051] In situ continuous extraction stage The sorted components of Sichuan pepper (seeds, peel, and fine powder) enter the corresponding three-layer extraction grid of the extraction chamber: The pepper seed grid and the peel particle grid are surrounded by a square array of micro-oscillators, each group of four piezoelectric ceramic oscillators, with an adjustable frequency of 10-100kHz. The wort flows into the extraction chamber through the wort feed pipe at a flow rate of 0.3-1.0 mL / s, and food-grade CO2 solution is introduced to maintain an inert environment; The micro-filter structure is located at the front end of the discharge port: its frustum-shaped micro-filter (1μm) is made of 316L stainless steel, coated with a perfluoropolyether oleophobic coating, and its pressure resistance is enhanced by adding a conical micro-pillar array; The micro-oscillator works dynamically according to AI instructions: When processing high-numbing peppercorns, increase the amplitude to 40-50 μm to enhance the release of sanshool; When processing highly aromatic Sichuan peppercorns, adjust the frequency to 40kHz to target and break up the limonene cells.

[0052] Intelligent monitoring and feedback stage As the extract flows through the microfluidic chamber, the pentagonally distributed MEMS sensor array collects flavor fingerprints in real time: A1 sensor (WO3 nanowires) detects limonene; A2 sensor (ZnO-SnO2 heterojunction) detects linalool; A3 sensor (molecularly imprinted polymer) detects hydroxy-α-sanshool; A4 sensor (Pt@TiO2 nanotubes) detects β-myrcene; A5 sensor (graphene / polyaniline) corrected for ethanol background interference.

[0053] After the sensor data is analyzed by the AI ​​model (CNN-LSTM architecture): If the concentration of flavor substances is 5% lower than the preset value, the power of the micro-oscillator in the corresponding area will be increased by 10% immediately; The wort temperature is maintained at 25-28°C through a PID temperature control module (Bi2Te3 semiconductor refrigeration chip + PT1000 probe): When the temperature is >28°C, start the semiconductor refrigeration (current 2.5A) and cool it down to the target value within 5 seconds; When the temperature is less than 15°C, turn off the cooling and enable the heating plate (constant temperature of 40±0.5°C).

[0054] The wort that meets the standards is controlled by a one-way valve and directly transported to the fermentation tank feed port.

[0055] Based on the above embodiment, key operating parameters verification Take Sichuan Hanyuan pepper as an example (peel particle size 300±50μm): Extraction efficiency: The micro-oscillator operates at 40kHz / 30μm parameters for 8 minutes, and the limonene yield reaches 285μg / g (35% higher than the traditional ultrasonic method); Temperature control accuracy: PID algorithm (K P =2.5, Tᵢ=0.5s, T_d=0.1s) to make the temperature fluctuation less than ±0.2℃; Flavor stability: The fluctuation rate of hydroxy-α-sanshool concentration in 10 batches of raw materials was <3.5% (electronic nose-HPLC error <±2%).

[0056] Automatically trigger reverse pulse flushing every 30 minutes of operation: Pause the wort flow, switch the CO2 line and backflush at 0.2 MPa pressure for 10 seconds; AI simultaneously monitors the filter pressure difference. If the pressure difference after flushing is >10kPa, the flushing will be extended to 15 seconds and an alarm will be issued.

[0057] The above description is merely a preferred embodiment of the present invention and does not constitute any form of limitation to the present invention. Although the present invention has been disclosed as above in terms of a preferred embodiment, it is not intended to limit the present invention. Any person skilled in the art can, without departing from the scope of the technical solution of the present invention, make some changes or modifications to equivalent embodiments using the technical contents disclosed above. However, any brief modifications, equivalent changes and modifications made to the above embodiments based on the technical essence of the present invention without departing from the content of the technical solution of the present invention are still within the scope of the technical solution of the present invention.

Claims

1. An efficient extraction device for pepper flavor substances in pepper beer production, characterized in that: It includes the extraction equipment body and the control system applied on the body; Wherein, the main body includes a feeding mechanism and an extraction mechanism; The feeding mechanism includes a pulverizer and a vibration sorting device; The discharging port of the pulverizer is connected to the feeding port of the vibration sorting device. The sorting plate of the vibration sorting device is a three-layer inclined type. The upper screen has the smallest aperture, the middle screen has a larger aperture than the upper screen, and the lower screen has a larger aperture than the middle screen, respectively screening out fine powder, peel particles and complete pepper seeds; The extraction mechanism includes a CO2 solution feed pipe, a wort feed pipe and an extraction chamber; the CO2 solution feed pipe is connected to the extraction chamber; the wort feed pipe is connected to the wort raw material box and is connected to the extraction chamber; the extraction chamber includes three layers of extraction grids for pepper seeds, peel particles and fine powder respectively; the pepper seed extraction grid is equipped with a high-frequency micro-oscillator distributed around the extraction grid; the peel particle extraction grid is equipped with a high-frequency micro-oscillator distributed around the extraction grid; a flavor sensor is provided on one side of the extraction chamber discharge port, a one-way valve is provided at the discharge port, and the discharge port is connected to the fermentation tank through an infusion tube; The control system includes: Flavor fingerprint database, which stores standard flavor substance concentration models of peppercorns from different origins / grades; Machine learning model, training data association, specifically the optimal micro-oscillation parameters associated with raw material flavor, wort flow rate, and temperature parameters; The real-time control unit receives flavor sensor signals, calls AI model decisions, and dynamically adjusts the micro-oscillator, wort pump, and temperature control module.

2. The efficient extraction equipment for pepper flavor substances in pepper beer production according to claim 1, characterized in that, The feed port of the crusher is connected to a low-temperature chamber, and the pepper raw material is first subjected to low-temperature treatment and then crushed.

3. The efficient extraction equipment for pepper flavor substances in pepper beer production according to claim 1, characterized in that, The extraction chamber near the feed port and the discharge port also includes a micro-filter structure, which is specifically in the shape of a truncated cone. The middle part of the truncated cone is a support column, and the arc surface of the truncated cone is the micro-filter. The micro-filter is connected to the top surface of the support column, and the support is connected to the bracket, and the bracket is connected to the inner wall of the extraction chamber.

4. The efficient extraction equipment for pepper flavor substances in pepper beer production according to claim 1, characterized in that, The extraction chamber is equipped with a microfluidic cavity, and the flavor sensor is arranged in the microfluidic cavity. The flavor sensor includes a MEMS sensor array distributed in a pentagon, specifically A1-A5 sensors, which respectively sense limonene, linalool, hydroxy-α-sanshool, β-myrcene and ethanol, and a heating plate is provided on one side of the flavor sensor.

5. The efficient extraction equipment for pepper flavor substances in pepper beer production according to claim 1 is characterized in that, The high-frequency micro-oscillator is specifically an embedded micro-oscillator array, which is distributed in a square shape, and each array group is provided with 4 embedded micro-oscillators.

6. An extraction method, characterized in that The steps include: Raw material sensing: After the peppercorns are crushed and before entering the extraction chamber, the flavor sensor collects the flavor fingerprint in real time; The control center inputs the map into the AI ​​model, matches it to the database, and predicts the optimal extraction parameters for the current batch of peppercorns, maximizing the extraction rate of the target flavor substances and meeting the preset beer flavor curve; The peppercorns are sorted into three extraction chambers according to three levels, and then the micro-oscillator parameters are set; At the same time, the wort enters three extraction chambers and adjusts the wort flow rate and temperature; The wort flows through the extraction chamber, where the flavor substances are efficiently dissolved under the action of the micro-oscillation shear force field. The flavor sensor monitors the extraction degree in real time and outputs the monitoring value. If the deviation between the monitored value and the AI ​​predicted target exceeds the threshold, the micro-oscillator parameters are automatically fine-tuned until the target is met; The wort that meets the standards directly enters the subsequent fermentation process.

7. An extraction method according to claim 6, characterized in that, The micro-oscillator parameters include two groups of flavor models: high-numbing pepper - amplitude enhancement to improve the release efficiency of sanshool; high-aroma pepper - frequency adjustment to improve the release efficiency of limonene and linalool.

8. An extraction method according to claim 6, characterized in that, The wort temperature is specifically adjusted as follows: when the wort temperature is higher than 28°C, the wort temperature is controlled between 25-28°C; when the wort temperature is lower than 25°C and higher than 15°C, no adjustment is required; when the wort temperature is lower than 15°C, the wort temperature is controlled between 25-28°C.

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