Butter cheese flavor regulating device based on parameter detection and operation method thereof

Abstract

The present application relates to the technical field of intelligent control of food processing, and a butter cheese flavor regulation device based on parameter detection and a running method thereof, comprising: receiving a butter cheese flavor regulation instruction, confirming a flavor regulation device based on the butter cheese flavor regulation instruction, obtaining butter cheese to be confirmed, if the flavor regulation category is fermentation type regulation, obtaining regulated fermentation type butter cheese based on a first monitoring integrated container, a first regulator and fermentation type butter cheese, obtaining a first regulated decision value based on the regulated fermentation type butter cheese and the first monitoring integrated container, if the flavor regulation category is unfermented type regulation, obtaining unfermented type target butter cheese based on unfermented type butter cheese, a second monitoring integrated container and a second regulator, and realizing unfermented type butter cheese flavor regulation based on parameter detection. Therefore, the present application can improve the flexibility and efficiency of flavor regulation of butter cheese.

Description

Technical Field

[0001] This invention relates to the field of intelligent control technology in food processing, and in particular to a butter and cheese flavor control device based on parameter detection and its operation method. Background Technology

[0002] As a popular dairy product, butter cheese can satisfy diverse consumer demands for texture and flavor through precise flavor control. For example, fermented butter cheese is favored by some consumers for its unique sourness and rich fermented aroma, while unfermented butter cheese wins over another group of consumers with its mellow milky aroma and delicate texture. These different flavor characteristics play a crucial role in consumer acceptance and market competitiveness.

[0003] Currently, traditional butter and cheese flavor control systems typically rely on fixed parameter detection schemes, lacking flexibility and dynamic adaptability. Traditional control methods usually monitor parameters at pre-set time intervals and frequencies during production, failing to adjust the detection strategy promptly based on real-time monitoring results. For example, even when abnormal parameter values ​​are detected, the system may continue with subsequent detection steps as planned, leading to untimely handling of anomalies and potentially affecting the final flavor quality of the product.

[0004] While traditional methods can achieve some degree of flavor control in butter cheese, they cannot quickly switch to rapid control mode when abnormal parameters are detected, failing to promptly capture and handle anomalies, causing the flavor to gradually deviate from the target flavor. Therefore, the flexibility and efficiency of flavor control in butter cheese need to be improved. Summary of the Invention

[0005] This invention provides a method for flavor control of butter cheese based on parameter detection and a computer-readable storage medium. Its main purpose is to improve the flexibility and efficiency of flavor control of butter cheese.

[0006] To achieve the above objectives, the present invention provides a method for regulating the flavor of butter and cheese based on parameter detection, comprising:

[0007] The system receives a butter and cheese flavor control command and identifies a flavor control device based on the command. The flavor control device includes a butter and cheese category identification unit, a fermented control unit, and a non-fermented control unit. The butter and cheese category identification unit includes a pH sensor, an online lactic acid analyzer, and a diacetyl gas phase probe. The fermented control unit includes a first monitoring integrated container and a first controller. The non-fermented control unit includes a second monitoring integrated container and a second controller.

[0008] Obtain the butter cheese to be confirmed, and obtain the target category based on the butter cheese to be confirmed, wherein the target category is fermented or unfermented;

[0009] Based on the butter cheese category identification unit, a comprehensive parameter value set is obtained for the butter cheese to be identified, and the butter cheese to be regulated is identified based on the comprehensive parameter value set and the target category.

[0010] Flavor regulation categories are identified based on the target category, wherein the flavor regulation categories are fermentation-type regulation and non-fermentation-type regulation;

[0011] If the flavor regulation category is fermentation regulation, the butter cheese to be regulated is fermented butter cheese, and the regulated fermented butter cheese is obtained based on the first monitoring integrated container, the first regulator and the fermented butter cheese, and the first post-regulation decision value is obtained based on the regulated fermented butter cheese and the first monitoring integrated container.

[0012] Based on the first post-regulation decision value and the post-regulation fermented butter cheese, the target fermented butter cheese is obtained, and the flavor regulation of fermented butter cheese based on parameter detection is realized.

[0013] If the flavor regulation category is unfermented regulation, the butter cheese to be regulated is unfermented butter cheese. Based on the unfermented butter cheese, the second monitoring integrated container and the second regulator, the unfermented target butter cheese is obtained, and the flavor regulation of unfermented butter cheese based on parameter detection is realized.

[0014] Optionally, the step of obtaining a comprehensive parameter value set based on the butter and cheese category identification unit and the butter and cheese to be identified includes:

[0015] Multiple detection times are obtained based on preset detection time periods and preset detection numbers;

[0016] The pH value, lactic acid concentration value, and diacetyl concentration value are obtained by using multiple detection times, the butter cheese to be confirmed, and the pH value sensor, lactic acid online analyzer, and diacetyl gas phase probe corresponding to the butter cheese category identification unit.

[0017] The pH value, lactic acid concentration value, and diacetyl concentration value are summarized separately to obtain the pH value set, lactic acid concentration value set, and diacetyl concentration value set;

[0018] Obtain the initial partition values, and based on the initial partition values ​​and the pH value set, obtain the minimum and maximum critical values;

[0019] The comprehensive pH value is obtained based on the pH value set, the minimum critical value, the maximum critical value, and the pre-constructed calculation formula, wherein the calculation formula is as follows:

[0020]

[0021] in, This indicates the overall pH value. This represents the minimum critical value. This represents the maximum critical value. Indicates the pH value set of the first A pH value, This indicates the number of pH values ​​between the minimum and maximum critical values. This represents the first critical value located between the minimum and maximum critical values. A pH value, This represents the sum of all pH values ​​between the minimum and maximum critical values.

[0022] The comprehensive lactate concentration value and the comprehensive diacetyl concentration value are obtained based on the lactate concentration value set and the diacetyl concentration value set, respectively.

[0023] By summarizing the comprehensive pH value, comprehensive lactic acid concentration value, and comprehensive diacetyl concentration value, a comprehensive parameter value set is obtained.

[0024] Optionally, obtaining the minimum and maximum critical values ​​based on the initial partition values ​​and pH value set includes:

[0025] Multiple initial pH value ranges were identified using the initial division values ​​and pH value set.

[0026] By using multiple initial pH value ranges, the pH values ​​in the pH value set are assigned and merged to obtain multiple initial pH value sets;

[0027] Count the number of pH values ​​in each of the multiple initial pH value sets to obtain multiple statistical pH value counts;

[0028] Multiple statistical pH probabilities are obtained based on multiple statistical pH value quantities, wherein each statistical pH value probability corresponds one-to-one with a statistical pH value quantity, and the statistical pH value probability is the ratio of the statistical pH value quantity corresponding to the statistical pH value probability to the sum of multiple statistical pH value quantities.

[0029] Based on a preset initial probability threshold, one or more target pH value probabilities are identified from multiple statistical pH value probabilities, wherein the target pH value probability is greater than or equal to the initial probability threshold.

[0030] Based on the initial probability threshold and multiple initial partition PH value sets, one or more target partition PH value sets are identified, wherein the target PH value probability corresponding to each target partition PH value set in the one or more target partition PH value sets is greater than or equal to the initial probability threshold;

[0031] The probabilities of the one or more target pH values ​​are summed to obtain a cumulative probability. If the cumulative probability is less than or equal to a preset target probability threshold, the ratio of the initial division value to the preset step value is calculated to obtain an updated division value, wherein the step value is greater than 1. The updated division value is used as the initial division value, and the step of determining multiple initial division ranges of pH values ​​using the initial division value and the pH value set is returned until the cumulative probability is greater than the target probability threshold, and a minimum critical value and a maximum critical value are obtained, wherein the minimum critical value is the minimum value of all pH values ​​in one or more target division pH value sets, and the maximum critical value is the maximum value of all pH values ​​in one or more target division pH value sets.

[0032] Optionally, identifying the butter cheese to be regulated based on the comprehensive parameter value set and target category includes:

[0033] Obtain the first and second control activation conditions;

[0034] Based on the target category, determine whether the set of comprehensive parameter values ​​meets the first or second control activation condition;

[0035] When the target category is fermentation, it is determined whether the comprehensive parameter value set meets the first regulation start-up condition, wherein the first regulation start-up condition is that the comprehensive pH value is less than a preset first threshold, the comprehensive lactic acid concentration value is greater than a preset second threshold, and the comprehensive diacetyl concentration value is greater than a preset third threshold.

[0036] When the target category is unfermented, it is determined whether the set of comprehensive parameter values ​​meets the second regulation start-up condition, wherein the second regulation start-up condition is that the comprehensive pH value is greater than or equal to the first threshold, the comprehensive lactic acid concentration value is less than or equal to the second threshold, and the comprehensive diacetyl concentration value is less than or equal to the third threshold.

[0037] If neither the first nor the second control activation condition is met, the preset adjustment method is used to obtain an updated comprehensive parameter value set. The updated comprehensive parameter value set is then used as the comprehensive parameter value set, and the process of determining whether the comprehensive parameter value set satisfies the first or second control activation condition based on the target category is repeated until the first or second control activation condition is met, and the butter cheese to be confirmed is the butter cheese to be regulated.

[0038] Optionally, the step of obtaining regulated post-fermented butter cheese based on the first monitoring integrated container, the first regulator, and the fermented butter cheese includes:

[0039] The first monitoring period is obtained based on the preset total monitoring period and the preset monitoring sub-duration.

[0040] The monitoring time is acquired in real time. When the monitoring time reaches the start time corresponding to the first monitoring period, the first monitoring result is acquired based on the first monitoring period, the first monitoring integrated container, the first controller, and the fermented butter cheese. The first monitoring result is either normal or abnormal.

[0041] A target time interval acquisition scheme is constructed based on the first monitoring result, the monitoring sub-duration, and the preset initial time interval. The target time interval is acquired based on the target time interval acquisition scheme, wherein the target time interval is zero, a fast time interval, or an initial time interval, and the fast time interval is less than the initial time interval.

[0042] Based on the target time interval, monitoring sub-duration and the first monitoring period, obtain the next monitoring period corresponding to the first monitoring period, take the next monitoring period as the first monitoring period, and return to the step of obtaining the first monitoring result based on the first monitoring period, the first monitoring integrated container, the first regulator and the fermented butter cheese, until the monitoring time reaches the end time corresponding to the total monitoring period, and obtain the regulated fermented butter cheese.

[0043] Optionally, obtaining the first monitoring result based on the first monitoring period, the first integrated monitoring container, the first controller, and the fermented butter cheese includes:

[0044] Obtain the fermented target flavor, and obtain a set of monitoring parameters and a set of monitoring threshold intervals based on the fermented target flavor. The set of monitoring parameters contains multiple monitoring parameters, and the set of monitoring threshold intervals contains multiple monitoring threshold intervals. The monitoring parameters and monitoring threshold intervals correspond one-to-one. The monitoring threshold intervals include an upper threshold and a lower threshold.

[0045] Perform the following operations on each monitoring parameter in the monitoring parameter set:

[0046] During the first monitoring period, a monitoring operation was performed on the fermented butter cheese based on the monitoring parameters and the first integrated monitoring container to obtain initial monitoring values;

[0047] Within the set of monitoring threshold intervals, the upper and lower threshold limits corresponding to the monitoring parameters are determined.

[0048] By associating the initial monitoring value, the upper threshold, and the lower threshold, an initial monitoring node is obtained;

[0049] By summing up the initial monitoring nodes, an initial monitoring node set is obtained;

[0050] Initial decision values ​​are obtained based on the initial monitoring node set and the pre-constructed decision value calculation formula, wherein the decision value calculation formula is:

[0051]

[0052] in, This represents the initial decision value. This indicates that the initial monitoring node set has a total of An initial set of monitoring nodes, Indicates the first node in the initial monitoring node set. The initial monitoring values ​​corresponding to each initial monitoring node Indicates the initial monitoring node set. The lower threshold corresponding to each initial monitoring node Indicates the first node in the initial monitoring node set. The upper limit of the threshold corresponding to each initial monitoring node This indicates a preset indicator function, when the initial monitoring value... Located at the lower threshold With threshold upper limit The monitoring threshold range is composed of The value of the time indicator function is 1 if the time is within the time frame, and 0 otherwise.

[0053] If the initial decision value is not zero, the fermented butter cheese is taken as the first fermented butter cheese, and the first monitoring result is confirmed as normal.

[0054] Otherwise, based on the initial monitoring node set, the first regulator, and the preset first regulation method, the fermented butter cheese is subjected to the first regulation operation to obtain the first fermented butter cheese;

[0055] A first set of monitoring values ​​is obtained based on the monitoring parameter set, the first monitoring integration container, and the first fermented butter cheese. The first set of monitoring values ​​contains multiple first monitoring values, and each first monitoring value corresponds to a monitoring parameter.

[0056] A first monitoring node set is obtained based on a first monitoring value set, wherein each first monitoring node in the first monitoring node set contains a first monitoring value, an upper threshold, and a lower threshold.

[0057] The first decision value is obtained based on the first set of monitoring nodes and the decision value calculation formula.

[0058] If the first decision value is not zero, the first monitoring result is confirmed as normal; otherwise, the first monitoring result is confirmed as abnormal.

[0059] Optionally, the step of constructing a target time interval acquisition scheme based on the first monitoring result, the monitoring sub-duration, and a preset initial time interval, and acquiring the target time interval based on the target time interval acquisition scheme, includes:

[0060] A target time interval acquisition scheme is constructed based on the first monitoring result, the monitoring sub-duration, and the preset initial time interval, wherein the target time interval acquisition scheme is as follows:

[0061] If the first monitoring result is abnormal, the target time interval is zero.

[0062] If the first monitoring result is normal, perform the following operation on each first monitoring node in the first monitoring node set:

[0063] Calculate the absolute difference between the first monitoring value and the upper and lower thresholds respectively to obtain the upper absolute difference and the lower absolute difference.

[0064] By correlating the upper and lower absolute differences, we obtain the difference nodes;

[0065] By summing up the difference nodes, a set of difference nodes is obtained;

[0066] If the upper limit absolute difference and the lower limit absolute difference are the same for each difference node in the difference node set, the initial time interval is taken as the target time interval;

[0067] Otherwise, extract the difference nodes sequentially from the difference node set, and construct a difference ratio acquisition scheme based on the difference nodes;

[0068] The difference ratio is obtained based on the aforementioned difference ratio acquisition scheme;

[0069] By summing up the aforementioned difference ratios, a set of difference ratios is obtained;

[0070] The minimum difference ratio is obtained based on the difference ratio set, wherein the minimum difference ratio is the smallest difference ratio in the difference ratio set;

[0071] A fast time interval is obtained based on the minimum difference ratio and the initial time interval, and the fast time interval is taken as the target time interval, wherein the fast time interval is the product of the initial time interval and the minimum difference ratio.

[0072] Optionally, the step of obtaining the fermented target butter cheese based on the first post-regulation decision value and the post-regulation fermented butter cheese includes:

[0073] Determine whether the decision value is zero after the first adjustment;

[0074] If it is not zero, the fermented butter cheese after regulation is taken as the target fermented butter cheese;

[0075] Otherwise, taking the regulated post-fermented butter cheese as the fermented butter cheese, return to the step of obtaining the regulated post-fermented butter cheese based on the first monitoring integrated container, the first regulator, and the fermented butter cheese, until the fermented target butter cheese is obtained.

[0076] Optionally, the step of acquiring the unfermented target butter cheese based on unfermented butter cheese, a second monitoring integrated container, and a second controller includes:

[0077] Obtain the control parameter set for unfermented butter cheese, wherein the control parameter set contains multiple control parameters;

[0078] A standard library is built based on the control parameter set;

[0079] Obtain the unfermented target flavor, and based on the unfermented target flavor, identify multiple target control value sets in the standard library. Each target control value set contains multiple target control values, and each target control value corresponds one-to-one with a control parameter.

[0080] Obtain the current control value set, which contains multiple current control values ​​and corresponds one-to-one with the control parameters;

[0081] For each of the multiple target control value sets, perform the following operation:

[0082] Calculate the similarity between the current control value set and the target control value set to obtain the similarity score;

[0083] By summing up the aforementioned similarities, a similarity set is obtained;

[0084] The target control values ​​corresponding to the similarity scores in the similarity set are sorted in descending order of similarity to obtain the control sequence;

[0085] Extract the first target control value set from the control sequence, wherein the first target control value set is the target control value set with the position number one in the control sequence;

[0086] Using a first target control value set, a second regulator, and unfermented butter cheese, a regulated unfermented butter cheese is obtained. Based on the regulated unfermented butter cheese and a second monitoring integrated container, a second regulated decision value is obtained.

[0087] If the decision value after the second adjustment is zero, the updated target control value set is extracted from the control sequence based on the preset extraction method. The updated target control value set is used as the first target control value set. The process of obtaining the regulated unfermented butter cheese using the first target control value set, the second regulator, and the unfermented butter cheese is repeated until the decision value after the second adjustment is not zero, thus obtaining the unfermented target butter cheese.

[0088] To achieve the above objectives, the present invention also provides a butter and cheese flavor control system based on parameter detection, comprising:

[0089] The target category acquisition module is used to receive butter and cheese flavor control instructions and identify a flavor control device based on the butter and cheese flavor control instructions. The flavor control device includes: a butter and cheese category identification unit, a fermented control unit, and a non-fermented control unit. The butter and cheese category identification unit includes: a pH sensor, an online lactic acid analyzer, and a diacetyl gas phase probe. The fermented control unit includes: a first monitoring integrated container and a first controller. The non-fermented control unit includes: a second monitoring integrated container and a second controller.

[0090] Obtain the butter cheese to be confirmed, and obtain the target category based on the butter cheese to be confirmed, wherein the target category is fermented or unfermented;

[0091] The flavor control category confirmation module is used to obtain a comprehensive parameter value set based on the butter cheese category identification unit and the butter cheese to be confirmed, and to confirm the butter cheese to be controlled based on the comprehensive parameter value set and the target category.

[0092] Flavor regulation categories are identified based on the target category, wherein the flavor regulation categories are fermentation-type regulation and non-fermentation-type regulation;

[0093] The fermentation control module is used to, if the flavor control category is fermentation control, take the butter cheese to be controlled as fermented butter cheese, obtain the controlled fermented butter cheese based on the first monitoring integrated container, the first controller and the fermented butter cheese, and obtain the first control decision value based on the controlled fermented butter cheese and the first monitoring integrated container.

[0094] Based on the first post-regulation decision value and the post-regulation fermented butter cheese, the target fermented butter cheese is obtained, and the flavor regulation of fermented butter cheese based on parameter detection is realized.

[0095] The unfermented type control module is used to, if the flavor control category is unfermented type control, take the butter cheese to be controlled as unfermented butter cheese, and obtain the unfermented target butter cheese based on the unfermented butter cheese, the second monitoring integrated container and the second controller, so as to realize the flavor control of unfermented butter cheese based on parameter detection.

[0096] To address the above problems, the present invention also provides an electronic device, the electronic device comprising:

[0097] A memory that stores at least one instruction; and a processor that executes the instruction stored in the memory to implement the above-described method for regulating the flavor of butter and cheese based on parameter detection.

[0098] To address the aforementioned problems, the present invention also provides a computer-readable storage medium storing at least one instruction, which is executed by a processor in an electronic device to implement the above-described method for regulating butter and cheese flavor based on parameter detection.

[0099] To address the problems described in the background art, this invention receives a butter cheese flavor control command and identifies a flavor control device based on the command. The flavor control device includes a butter cheese category identification unit, a fermented cheese control unit, and a non-fermented cheese control unit. The butter cheese category identification unit includes a pH sensor, an online lactic acid analyzer, and a diacetyl gas phase probe. The fermented cheese control unit includes a first integrated monitoring container and a first controller. The non-fermented cheese control unit includes a second integrated monitoring container and a second controller. The invention acquires butter cheese to be identified and obtains a target category based on the identified butter cheese, wherein the target category is either fermented or non-fermented. The butter cheese category identification unit... The invention obtains a comprehensive parameter value set for the butter and cheese to be confirmed, and identifies the butter and cheese to be regulated based on the comprehensive parameter value set and the target category. It can be seen that the present invention can gradually refine the pH value range by dynamically adjusting the division value through preset step values, ensuring that as many effective pH values ​​as possible are retained while meeting the target probability threshold. This can effectively eliminate abnormal pH values ​​in the pH value set, while avoiding excessive elimination and loss of effective pH values. This can improve the representativeness and accuracy of the comprehensive pH value, providing a more reliable parameter basis for subsequent flavor regulation. By clearly defining the target type of butter and cheese and rationally selecting the corresponding regulation method, the invention avoids blindly trying different regulation methods, reduces unnecessary raw material waste and energy consumption, and improves the efficiency of flavor regulation. Based on the target category, a flavor control category is identified, which includes fermented control and non-fermented control. If the flavor control category is fermented control, the butter cheese to be controlled is fermented butter cheese. Based on the first monitoring integrated container, the first controller, and the fermented butter cheese, a post-controlled fermented butter cheese is obtained. Based on the post-controlled fermented butter cheese and the first monitoring integrated container, a first post-controlled decision value is obtained. It can be seen that this invention dynamically adjusts the time interval between adjacent monitoring periods based on the degree to which the monitoring value deviates from the threshold, ensuring rapid response to abnormal situations, realizing an adaptive loop in the monitoring and control process, and improving the efficiency of abnormal response. Based on the first post-controlled decision value and the post-controlled fermented butter cheese, a fermented target butter cheese is obtained, realizing flavor control of fermented butter cheese based on parameter detection. It can be seen that this invention integrates multiple monitoring parameters into a single decision value (non-zero indicates compliance), achieving efficient decision-making. By establishing a dynamic loop control mechanism driven by decision values, the flavor control process is optimized through a closed-loop process of monitoring, decision-making, control, and re-monitoring.If the flavor regulation category is unfermented, and the butter cheese to be regulated is considered unfermented, the unfermented target butter cheese is obtained based on the unfermented butter cheese, the second monitoring integrated container, and the second regulator. This achieves flavor regulation of unfermented butter cheese based on parameter detection. It is evident that this invention, by constructing a standard library and combining it with a similarity calculation method, provides multiple feasible combinations of process parameters (multiple target control value sets) for flavor regulation of unfermented butter cheese. A control sequence is generated based on similarity ranking, prioritizing the target control value set closest to the current control value set. This makes it easier to achieve the expected target flavor in a short time, improving the efficiency of flavor regulation and increasing the flexibility and success rate of regulation. Therefore, this invention can improve the flexibility and efficiency of flavor regulation of butter cheese. Attached Figure Description

[0100] Figure 1 This is a flowchart illustrating a method for regulating the flavor of butter and cheese based on parameter detection, provided in an embodiment of the present invention.

[0101] Figure 2 A functional block diagram of a parameter detection-based butter and cheese flavor control system provided in an embodiment of the present invention;

[0102] Figure 3 This is a schematic diagram of the structure of an electronic device for implementing the parameter detection-based butter and cheese flavor control method according to an embodiment of the present invention;

[0103] Figure 4 This is a schematic diagram of the structure of a flavor control device based on parameter detection for a butter and cheese flavor control device according to an embodiment of the present invention.

[0104] Explanation of reference numerals in the attached figures:

[0105] 1. Electronic device; 10. Processor; 11. Storage device; 12. Bus.

[0106] The realization of the objective, functional features and advantages of the present invention will be further explained in conjunction with the embodiments and with reference to the accompanying drawings. Detailed Implementation

[0107] It should be understood that the specific embodiments described herein are merely illustrative of the invention and are not intended to limit the invention.

[0108] This application provides a method for controlling the flavor of butter and cheese based on parameter detection. The executing entity of this method includes, but is not limited to, at least one electronic device configured to execute the method provided in this application, such as a server or a terminal. In other words, the method can be executed by software or hardware installed on a terminal device or a server device, and the software may be a blockchain platform. The server includes, but is not limited to, a single server, a server cluster, a cloud server, or a cloud server cluster.

[0109] Reference Figure 1 The diagram shown is a flowchart illustrating a parameter detection-based method for controlling the flavor of butter and cheese according to an embodiment of the present invention. In this embodiment, the parameter detection-based method for controlling the flavor of butter and cheese includes:

[0110] S1. Receive a butter and cheese flavor control instruction, and identify a flavor control device based on the butter and cheese flavor control instruction. The flavor control device includes: a butter and cheese category identification unit, a fermentation control unit, and a non-fermentation control unit. The butter and cheese category identification unit includes: a pH sensor, an online lactic acid analyzer, and a diacetyl gas phase probe. The fermentation control unit includes: a first monitoring integrated container and a first controller. The non-fermentation control unit includes: a second monitoring integrated container and a second controller.

[0111] Understandably, the butter and cheese flavor control command is issued by a person who wants to control the flavor of the butter and cheese. The flavor control device is a device used to adjust the flavor of butter and cheese. For details, see [link to relevant documentation]. Figure 4 As shown, Figure 4This is a schematic diagram of a flavor control device. This device receives flavor control commands for butter cheese, automatically identifies the target category of the butter cheese, and selects the corresponding control unit to precisely control its flavor. The butter cheese category identification unit identifies the type of butter cheese by acquiring a comprehensive set of parameter values ​​from a pH sensor, an online lactic acid analyzer, and a diacetyl gas phase probe. Based on this, it determines whether the butter cheese is fermented or unfermented. The pH sensor detects the acidity or alkalinity of the butter cheese. Optionally, an optical pH sensor can be used to obtain the pH value; other types of pH sensors can achieve the same effect, which will not be elaborated further. The online lactic acid analyzer is an analytical instrument that can detect the lactic acid concentration in butter cheese. Optionally, near-infrared spectroscopy can be used to obtain the lactic acid concentration; other technologies can achieve the same effect, which will not be elaborated further. The diacetyl gas phase probe is used to detect the diacetyl concentration in the butter cheese. Optionally, gas chromatography-mass spectrometry (GC-MS) can be used to obtain lactic acid concentration. Other techniques can achieve the same effect, which will not be elaborated here. The fermentation control unit is used to control the flavor of fermented butter cheese. It includes a first monitoring integrated container and a first regulator, which can realize real-time monitoring and precise control of the flavor of fermented butter cheese. The first monitoring integrated container is used to contain fermented butter cheese and integrates multiple sensors to monitor various detection parameters during its fermentation process in real time. The first regulator is the control component in the fermentation control unit. It performs flavor control based on the detection parameter values ​​obtained by the first monitoring integrated container to ensure that the fermented butter cheese achieves the expected flavor. The unfermented control unit is used to control the flavor of unfermented butter cheese. It includes a second monitoring integrated container and a second regulator, which can realize real-time monitoring and precise control of the flavor of unfermented butter cheese. The second monitoring integrated container is used to hold unfermented butter cheese and integrates multiple sensors to monitor various parameters in real time. The second regulator is the control component in the unfermented control unit. It performs flavor control based on the control parameter values ​​obtained by the second monitoring integrated container to ensure that the unfermented butter cheese achieves the expected flavor.

[0112] S2. Obtain the butter cheese to be confirmed, and obtain the target category based on the butter cheese to be confirmed, wherein the target category is fermented or unfermented.

[0113] It should be understood that the butter cheese to be identified refers to butter cheese that has undergone basic processing (aging or blending and emulsification) but has not yet undergone flavor control. Generally, butter cheese is usually divided into two types: fermented and unfermented. Specifically, the butter cheese to be identified in the fermented category refers to butter cheese that has undergone microbial fermentation, while the butter cheese to be identified in the unfermented category refers to butter cheese that has not undergone microbial fermentation and is processed through physical and chemical methods.

[0114] S3. Based on the butter cheese category identification unit, obtain a comprehensive parameter value set of the butter cheese to be identified, and identify the butter cheese to be regulated based on the comprehensive parameter value set and the target category.

[0115] It should be explained that the process of obtaining a comprehensive parameter value set based on the butter and cheese category identification unit and the butter and cheese to be identified includes:

[0116] Multiple detection times are obtained based on preset detection time periods and preset detection numbers;

[0117] The pH value, lactic acid concentration value, and diacetyl concentration value are obtained by using multiple detection times, the butter cheese to be confirmed, and the pH value sensor, lactic acid online analyzer, and diacetyl gas phase probe corresponding to the butter cheese category identification unit.

[0118] The pH value, lactic acid concentration value, and diacetyl concentration value are summarized separately to obtain the pH value set, lactic acid concentration value set, and diacetyl concentration value set;

[0119] Obtain the initial partition values, and based on the initial partition values ​​and the pH value set, obtain the minimum and maximum critical values;

[0120] The comprehensive pH value is obtained based on the pH value set, the minimum critical value, the maximum critical value, and the pre-constructed calculation formula, wherein the calculation formula is as follows:

[0121]

[0122] in, This indicates the overall pH value. This represents the minimum critical value. This represents the maximum critical value. Indicates the pH value set of the first A pH value, This indicates the number of pH values ​​between the minimum and maximum critical values. This represents the first critical value located between the minimum and maximum critical values. A pH value, This represents the sum of all pH values ​​between the minimum and maximum critical values.

[0123] The comprehensive lactate concentration value and the comprehensive diacetyl concentration value are obtained based on the lactate concentration value set and the diacetyl concentration value set, respectively.

[0124] By summarizing the comprehensive pH value, comprehensive lactic acid concentration value, and comprehensive diacetyl concentration value, a comprehensive parameter value set is obtained.

[0125] For example, the butter and cheese to be tested are performed between 9:00 AM and 9:30 AM, where 9:00 AM to 9:30 AM is the testing period. The number of tests is 10, so the testing times can be: 9:03 AM, 9:06 AM, and so on, resulting in 10 testing times. pH value is an indicator of the acidity or alkalinity of the butter and cheese to be tested, specifically the negative logarithm of the hydrogen ion (H⁺) concentration. Lactic acid concentration value refers to the lactic acid content in the butter and cheese to be tested. Diacetyl concentration value indicates the diacetyl content in the butter and cheese to be tested.

[0126] It should be explained that obtaining the minimum and maximum critical values ​​based on the initial partition values ​​and pH value set includes:

[0127] Multiple initial pH value ranges were identified using the initial division values ​​and pH value set.

[0128] By using multiple initial pH value ranges, the pH values ​​in the pH value set are assigned and merged to obtain multiple initial pH value sets;

[0129] Count the number of pH values ​​in each of the multiple initial pH value sets to obtain multiple statistical pH value counts;

[0130] Multiple statistical pH probabilities are obtained based on multiple statistical pH value quantities, wherein each statistical pH value probability corresponds one-to-one with a statistical pH value quantity, and the statistical pH value probability is the ratio of the statistical pH value quantity corresponding to the statistical pH value probability to the sum of multiple statistical pH value quantities.

[0131] Based on a preset initial probability threshold, one or more target pH value probabilities are identified from multiple statistical pH value probabilities, wherein the target pH value probability is greater than or equal to the initial probability threshold.

[0132] Based on the initial probability threshold and multiple initial partition PH value sets, one or more target partition PH value sets are identified, wherein the target PH value probability corresponding to each target partition PH value set in the one or more target partition PH value sets is greater than or equal to the initial probability threshold;

[0133] The probabilities of the one or more target pH values ​​are summed to obtain a cumulative probability. If the cumulative probability is less than or equal to a preset target probability threshold, the ratio of the initial division value to the preset step value is calculated to obtain an updated division value, wherein the step value is greater than 1. The updated division value is used as the initial division value, and the step of determining multiple initial division ranges of pH values ​​using the initial division value and the pH value set is returned until the cumulative probability is greater than the target probability threshold, and a minimum critical value and a maximum critical value are obtained, wherein the minimum critical value is the minimum value of all pH values ​​in one or more target division pH value sets, and the maximum critical value is the maximum value of all pH values ​​in one or more target division pH value sets.

[0134] Understandably, during the testing of butter and cheese, errors or abnormal situations may lead to abnormal pH values. Abnormal pH values ​​can be effectively eliminated by setting reasonable minimum and maximum thresholds. Taking a pH value set as an example, the process of obtaining the minimum and maximum thresholds for the corresponding pH value set is as follows: For instance, assuming the initial division value is 99, the pH value set is divided into 99 initial pH value ranges. The pH values ​​in the pH value sets are then merged to obtain 99 initial pH value sets. The process of obtaining multiple initial pH value sets from the initial division value and pH value sets is achievable with existing technology and will not be elaborated here. The initial probability threshold is the lower probability limit used to filter out initial pH value sets that meet certain probability requirements. Only when the statistical pH value probability is greater than or equal to this threshold will the corresponding initial pH value set be selected as the target pH value set. The target probability threshold is used to determine whether the cumulative probability reaches the expected target (greater than the target probability threshold).

[0135] For example, the preset step value refers to the value used when adjusting the initial division value. It is used to gradually adjust the fineness of the division to achieve the expected cumulative probability. The step value can be set slightly larger than 1 (e.g., 1.1, 1.05, etc.), allowing for gradual refinement of the division range rather than a large-scale adjustment all at once. This enables more precise identification of the minimum and maximum critical values ​​that meet the target probability threshold. This embodiment of the invention dynamically adjusts the division value using a preset step value, gradually refining the pH value division range. This ensures that while meeting the target probability threshold, as many effective pH values ​​as possible are retained. It effectively eliminates abnormally concentrated pH values ​​while avoiding excessive elimination and loss of effective pH values. This improves the representativeness and accuracy of the overall pH value, providing a more reliable parameter basis for subsequent flavor control.

[0136] It should be understood that the comprehensive pH value is a representative value that reflects the overall state of the pH value set, obtained through a pre-constructed calculation formula. This representative value reflects the average pH value within the range of minimum and maximum critical values, and is used to more accurately describe the acidity or alkalinity of the butter and cheese to be identified. Similarly, the process of obtaining the comprehensive lactic acid concentration value and the comprehensive diacetyl concentration value is the same as the process of obtaining the comprehensive pH value, and will not be repeated here.

[0137] Furthermore, the step of identifying the butter cheese to be regulated based on the comprehensive parameter value set and target category includes:

[0138] Obtain the first and second control activation conditions;

[0139] Based on the target category, determine whether the set of comprehensive parameter values ​​meets the first or second control activation condition;

[0140] When the target category is fermentation, it is determined whether the comprehensive parameter value set meets the first regulation start-up condition, wherein the first regulation start-up condition is that the comprehensive pH value is less than a preset first threshold, the comprehensive lactic acid concentration value is greater than a preset second threshold, and the comprehensive diacetyl concentration value is greater than a preset third threshold.

[0141] When the target category is unfermented, it is determined whether the set of comprehensive parameter values ​​meets the second regulation start-up condition, wherein the second regulation start-up condition is that the comprehensive pH value is greater than or equal to the first threshold, the comprehensive lactic acid concentration value is less than or equal to the second threshold, and the comprehensive diacetyl concentration value is less than or equal to the third threshold.

[0142] If neither the first nor the second control activation condition is met, the preset adjustment method is used to obtain an updated comprehensive parameter value set. The updated comprehensive parameter value set is then used as the comprehensive parameter value set, and the process of determining whether the comprehensive parameter value set satisfies the first or second control activation condition based on the target category is repeated until the first or second control activation condition is met, and the butter cheese to be confirmed is the butter cheese to be regulated.

[0143] Understandably, if the first control activation condition is met, it indicates that the target category of the butter cheese to be confirmed is fermented; if the second control activation condition is met, it indicates that the target category of the butter cheese to be confirmed is unfermented. Optionally, the preset adjustment methods include, but are not limited to, temperature adjustment of the butter cheese to be confirmed, and thorough stirring of the butter cheese to be confirmed. Generally, thorough stirring of the butter cheese to be confirmed can make the components in the butter cheese to be confirmed more evenly distributed, thus obtaining a more accurate updated set of comprehensive parameter values. For example, stirring can promote the even distribution of lactic acid in the butter cheese to be confirmed, making the lactic acid concentration value more stable. At the same time, stirring can also affect the size and distribution of fat particles, thereby affecting the formation and distribution of diacetyl. The butter cheese to be controlled refers to butter cheese whose comprehensive parameter values ​​(such as pH value, lactic acid concentration value, and diacetyl concentration value) meet the target category (fermented or unfermented) standard and can be flavor controlled. By clearly defining the target type of the butter cheese and rationally selecting the corresponding control method, this embodiment of the invention avoids blindly trying different control methods, which can reduce unnecessary raw material waste and energy consumption and improve the efficiency of flavor control.

[0144] S4. Based on the target category, the flavor regulation category is identified, wherein the flavor regulation category is fermentation-type regulation and non-fermentation-type regulation.

[0145] It is understood that the flavor control category refers to the specific type used to guide the flavor control of butter and cheese, determined according to the target category (fermented or unfermented). When the flavor control category is fermented control, a fermented control unit is selected to control the flavor of the butter and cheese to be controlled. When the flavor control category is unfermented control, an unfermented control unit is selected to control the flavor of the butter and cheese to be controlled.

[0146] S5. If the flavor regulation category is fermentation-type regulation, the butter cheese to be regulated is fermented butter cheese. Based on the first monitoring integrated container, the first regulator and the fermented butter cheese, the regulated fermented butter cheese is obtained. Based on the regulated fermented butter cheese and the first monitoring integrated container, the first regulated decision value is obtained.

[0147] It should be explained that the process of obtaining regulated fermented butter cheese based on the first monitoring integrated container, the first regulator, and the fermented butter cheese includes:

[0148] The first monitoring period is obtained based on the preset total monitoring period and the preset monitoring sub-duration.

[0149] The monitoring time is acquired in real time. When the monitoring time reaches the start time corresponding to the first monitoring period, the first monitoring result is acquired based on the first monitoring period, the first monitoring integrated container, the first controller, and the fermented butter cheese. The first monitoring result is either normal or abnormal.

[0150] A target time interval acquisition scheme is constructed based on the first monitoring result, the monitoring sub-duration, and the preset initial time interval. The target time interval is acquired based on the target time interval acquisition scheme, wherein the target time interval is zero, a fast time interval, or an initial time interval, and the fast time interval is less than the initial time interval.

[0151] Based on the target time interval, monitoring sub-duration and the first monitoring period, obtain the next monitoring period corresponding to the first monitoring period, take the next monitoring period as the first monitoring period, and return to the step of obtaining the first monitoring result based on the first monitoring period, the first monitoring integrated container, the first regulator and the fermented butter cheese, until the monitoring time reaches the end time corresponding to the total monitoring period, and obtain the regulated fermented butter cheese.

[0152] For example, flavor control of fermented butter cheese is performed between 10:00 AM and 11:00 AM, where 10:00 AM to 11:00 AM is the total monitoring period. Assuming a preset monitoring sub-duration of 10 minutes, this indicates that the first monitoring period is from 10:00 AM to 10:10 AM.

[0153] Furthermore, the acquisition of the first monitoring result based on the first monitoring period, the first integrated monitoring container, the first controller, and the fermented butter cheese includes:

[0154] Obtain the fermented target flavor, and obtain a set of monitoring parameters and a set of monitoring threshold intervals based on the fermented target flavor. The set of monitoring parameters contains multiple monitoring parameters, and the set of monitoring threshold intervals contains multiple monitoring threshold intervals. The monitoring parameters and monitoring threshold intervals correspond one-to-one. The monitoring threshold intervals include an upper threshold and a lower threshold.

[0155] Perform the following operations on each monitoring parameter in the monitoring parameter set:

[0156] During the first monitoring period, a monitoring operation was performed on the fermented butter cheese based on the monitoring parameters and the first integrated monitoring container to obtain initial monitoring values;

[0157] Within the set of monitoring threshold intervals, the upper and lower threshold limits corresponding to the monitoring parameters are determined.

[0158] By associating the initial monitoring value, the upper threshold, and the lower threshold, an initial monitoring node is obtained;

[0159] By summing up the initial monitoring nodes, an initial monitoring node set is obtained;

[0160] Initial decision values ​​are obtained based on the initial monitoring node set and the pre-constructed decision value calculation formula, wherein the decision value calculation formula is:

[0161]

[0162] in, This represents the initial decision value. This indicates that the initial monitoring node set has a total of An initial set of monitoring nodes, Indicates the first node in the initial monitoring node set. The initial monitoring values ​​corresponding to each initial monitoring node Indicates the initial monitoring node set. The lower threshold corresponding to each initial monitoring node Indicates the first node in the initial monitoring node set. The upper limit of the threshold corresponding to each initial monitoring node This indicates a preset indicator function, when the initial monitoring value... Located at the lower threshold With threshold upper limit The monitoring threshold range is composed of The value of the time indicator function is 1 if the time is within the time frame, and 0 otherwise.

[0163] If the initial decision value is not zero, the fermented butter cheese is taken as the first fermented butter cheese, and the first monitoring result is confirmed as normal.

[0164] Otherwise, based on the initial monitoring node set, the first regulator, and the preset first regulation method, the fermented butter cheese is subjected to the first regulation operation to obtain the first fermented butter cheese;

[0165] A first set of monitoring values ​​is obtained based on the monitoring parameter set, the first monitoring integration container, and the first fermented butter cheese. The first set of monitoring values ​​contains multiple first monitoring values, and each first monitoring value corresponds to a monitoring parameter.

[0166] A first monitoring node set is obtained based on a first monitoring value set, wherein each first monitoring node in the first monitoring node set contains a first monitoring value, an upper threshold, and a lower threshold.

[0167] The first decision value is obtained based on the first set of monitoring nodes and the decision value calculation formula.

[0168] If the first decision value is not zero, the first monitoring result is confirmed as normal; otherwise, the first monitoring result is confirmed as abnormal.

[0169] It is understood that the fermented target flavor refers to the specific flavor effect or standard expected to be achieved when flavoring fermented butter cheese. Assuming the fermented target flavor is a rich creamy and nutty flavor, the monitoring parameters obtained based on this fermented target flavor are: pH value, lactic acid concentration, and fat content, with corresponding monitoring threshold ranges of: {pH value (4.2-4.7)}, {lactic acid concentration (0.9%-1.5%)}, and {fat content (70%-85%)}. Here, we only take the monitoring threshold range {pH value (4.2-4.7)} as an example: {pH value (4.2-4.7)} indicates that the monitoring threshold range for the pH parameter is 4.2-4.7, with an upper threshold of 4.7 and a lower threshold of 4.2. Other monitoring threshold ranges can achieve the same effect as the monitoring threshold range {pH value (4.2-4.7)}, and will not be elaborated further. Optionally, the process of obtaining the monitoring parameter set and monitoring threshold range set using the fermented target flavor is achievable with existing technology and will not be elaborated further. The monitoring parameters are those required to characterize fermented butter cheese, including but not limited to: pH value, lactic acid concentration, and fat content. The monitoring threshold range corresponding to the monitoring parameters is the normal range for fermented butter cheese under the monitored parameters. For example, the monitoring threshold range corresponding to the pH value is 4.2-4.7, and fermented butter cheese is considered to be normal when the pH value is between 4.2 and 4.7.

[0170] For example, assuming that the pH value is monitored during the first monitoring period and the initial monitoring value is 4.3, the initial monitoring node corresponding to the pH value can be obtained as {4.3-(4.2-4.7)}. Similarly, the process of obtaining the initial monitoring nodes corresponding to lactic acid concentration and fat content is the same as that of obtaining the initial monitoring node corresponding to pH value, and will not be repeated here. The initial decision value is used to determine whether flavor regulation is needed for fermented butter cheese. A non-zero initial decision value indicates that the initial monitoring value corresponding to each monitoring parameter is within the corresponding monitoring threshold range, and the first monitoring result is confirmed as normal, without the need for flavor regulation. If the initial monitoring value corresponding to any monitoring parameter exceeds the corresponding monitoring threshold range, then the corresponding initial decision value is zero. At this time, the first regulation method is needed to perform the first regulation operation on the fermented butter cheese. The first regulation method is: based on the initial monitoring node set, analyze the monitoring parameters whose initial monitoring values ​​exceed the corresponding monitoring threshold range and obtain the specific regulation details. Assuming that only the monitored parameter lactic acid concentration (lactic acid concentration value is 1.6%) exceeds the monitoring threshold range (0.9%-1.5%), in order to control the lactic acid concentration value within the monitoring threshold range (0.9%-1.5%), executable control details (such as lowering the temperature by 5°C or raising it by 5°C) are obtained. The first control operation is performed according to the executable control details determined by the first control method. For example, the temperature is lowered by 5°C or raised by 5°C using the first controller. Specifically, the executable control details are determined by the actual monitored parameter value of the specific control process. Optionally, the process of obtaining the executable control details can be implemented by existing technology, and will not be described in detail here.

[0171] Understandably, the first fermented butter cheese is a fermented butter cheese that has undergone the first control operation. After the first control operation is completed, a first monitoring value is obtained. The process of obtaining the first monitoring value is the same as the process of obtaining the initial monitoring value, and the process of obtaining the first monitoring node set is the same as the process of obtaining the initial monitoring node set, which will not be repeated here. The first decision value is used to determine whether the first fermented butter cheese after control operation has reached the expected fermented target flavor during the first monitoring period. The process of obtaining the first decision value is the same as the process of obtaining the initial decision value, which will not be repeated here.

[0172] In detail, the step of constructing a target time interval acquisition scheme based on the first monitoring result, the monitoring sub-duration, and the preset initial time interval, and acquiring the target time interval based on the target time interval acquisition scheme, includes:

[0173] A target time interval acquisition scheme is constructed based on the first monitoring result, the monitoring sub-duration, and the preset initial time interval, wherein the target time interval acquisition scheme is as follows:

[0174] If the first monitoring result is abnormal, the target time interval is zero.

[0175] If the first monitoring result is normal, perform the following operation on each first monitoring node in the first monitoring node set:

[0176] Calculate the absolute difference between the first monitoring value and the upper and lower thresholds respectively to obtain the upper absolute difference and the lower absolute difference.

[0177] By correlating the upper and lower absolute differences, we obtain the difference nodes;

[0178] By summing up the difference nodes, a set of difference nodes is obtained;

[0179] If the upper limit absolute difference and the lower limit absolute difference are the same for each difference node in the difference node set, the initial time interval is taken as the target time interval;

[0180] Otherwise, extract the difference nodes sequentially from the difference node set, and construct a difference ratio acquisition scheme based on the difference nodes, wherein the difference ratio acquisition scheme is as follows:

[0181]

[0182]

[0183] in, This represents the absolute difference of the upper limit. This represents the absolute difference of the lower limit. This indicates the proportion of the difference;

[0184] The difference ratio is obtained based on the aforementioned difference ratio acquisition scheme;

[0185] By summing up the aforementioned difference ratios, a set of difference ratios is obtained;

[0186] The minimum difference ratio is obtained based on the difference ratio set, wherein the minimum difference ratio is the smallest difference ratio in the difference ratio set;

[0187] A fast time interval is obtained based on the minimum difference ratio and the initial time interval, and the fast time interval is taken as the target time interval, wherein the fast time interval is the product of the initial time interval and the minimum difference ratio.

[0188] Understandably, if the first monitoring result is abnormal, the target time interval is set to zero. This is because if the target flavor requirement is not met after the first monitoring period, the next stage of control needs to be implemented as soon as possible to prevent the flavor from gradually deviating from the target flavor requirement. If the first monitoring result is normal, it indicates that the target flavor requirement is temporarily met after the first monitoring period. The timing of the next stage of monitoring and control can be determined based on the degree of deviation between the current monitoring value (first monitoring node set) and the two ends of the monitoring threshold interval.

[0189] For example, assuming the initial time interval is 4 minutes, the first monitoring node set is {4.5-(4.2-4.7), 1.2%-(0.9%-1.5%)}. A pH value of 4.5 falls within the monitoring threshold range (4.2-4.7), and a lactic acid concentration of 1.2% falls within the range (0.9%-1.5%), indicating good monitoring and control effectiveness. The initial time interval (4 minutes) can be used as the target time interval for continuous and stable monitoring. If the first monitoring node set is {4.6-(4.2-4.7), 1.3%}, ... -(0.9%-1.5%) indicates that the pH value is at risk of exceeding the upper limit of the threshold of 4.7, and the lactic acid concentration of 1.3% is at risk of exceeding the upper limit of the threshold of 1.5%. The difference ratio corresponding to the pH value is calculated as (4.7-4.6) / (4.6-4.2)=1 / 4, and the difference ratio corresponding to the lactic acid concentration is (1.5%-1.3%) / (1.3%-0.9%)=1 / 2. It can be seen that the deviation of the pH value is greater. The target time interval is the product of the initial time interval of 4 minutes and the difference ratio of 1 / 4, which is 1 minute. The monitoring sub-duration is the duration of each monitoring period. Assuming a monitoring sub-duration is 10 minutes, and the first monitoring period starts at 10:00, the first monitoring period is from 10:00 to 10:10. The example above shows that the time interval (target time interval) between the first monitoring period and its corresponding next monitoring period is 1 minute. Therefore, the start time of the next monitoring period is 10:11, and the next monitoring period is from 10:11 to 10:21. Although the first monitoring value is within the monitoring threshold range at this time, it is close to the upper threshold (lower threshold). The closer the first monitoring value is to the upper threshold (lower threshold), the shorter the target time interval, allowing for faster entry into the next monitoring period for monitoring or control. Similarly, the next monitoring period corresponding to 10:11-10:21 can be obtained using the same method, and monitoring and control operations can be performed in each monitoring period until the monitoring time reaches the end time corresponding to the total monitoring period. This embodiment of the invention dynamically adjusts the time interval between adjacent monitoring periods based on the degree to which the monitoring value deviates from the threshold, ensuring rapid response to abnormal situations, realizing an adaptive loop in the monitoring and control process, and improving the efficiency of abnormal response.

[0190] S6. Based on the first control decision value and the control fermented butter cheese, obtain the fermented target butter cheese and realize the flavor control of fermented butter cheese based on parameter detection.

[0191] It should be explained that the process of obtaining the target fermented butter cheese based on the first post-regulation decision value and the post-regulation fermented butter cheese includes:

[0192] Determine whether the decision value is zero after the first adjustment;

[0193] If it is not zero, the fermented butter cheese after regulation is taken as the target fermented butter cheese;

[0194] Otherwise, taking the regulated post-fermented butter cheese as the fermented butter cheese, return to the step of obtaining the regulated post-fermented butter cheese based on the first monitoring integrated container, the first regulator, and the fermented butter cheese, until the fermented target butter cheese is obtained.

[0195] Understandably, the first control condition is used to determine whether the first control decision value corresponding to the controlled fermented butter cheese meets the condition of being non-zero. If the first control decision value is non-zero, it indicates that the values ​​of each monitoring parameter corresponding to the first control decision value are within the monitoring threshold range, achieving the expected target flavor requirement. Otherwise, the controlled fermented butter cheese is used as the fermented butter cheese, and the first control operation is repeated until the first control decision value is non-zero, resulting in the fermented target butter cheese. The fermented target butter cheese is the butter cheese that meets the fermented target flavor requirement. This embodiment of the invention integrates multiple monitoring parameters into a single decision value (non-zero means meeting the standard), achieving efficient decision-making. By establishing a dynamic cyclic control mechanism driven by the decision value, the flavor control process is optimized through a closed-loop process of monitoring, decision-making, control, and re-monitoring.

[0196] S7. If the flavor regulation category is unfermented regulation, the butter cheese to be regulated is unfermented butter cheese. Based on the unfermented butter cheese, the second monitoring integrated container and the second regulator, the unfermented target butter cheese is obtained to realize the flavor regulation of unfermented butter cheese based on parameter detection.

[0197] In detail, the acquisition of unfermented target butter cheese based on unfermented butter cheese, a second monitoring integrated container, and a second controller includes:

[0198] Obtain the control parameter set for unfermented butter cheese, wherein the control parameter set contains multiple control parameters;

[0199] A standard library is built based on the control parameter set;

[0200] Obtain the unfermented target flavor, and based on the unfermented target flavor, identify multiple target control value sets in the standard library. Each target control value set contains multiple target control values, and each target control value corresponds one-to-one with a control parameter.

[0201] Obtain the current control value set, which contains multiple current control values ​​and corresponds one-to-one with the control parameters;

[0202] For each of the multiple target control value sets, perform the following operation:

[0203] Calculate the similarity between the current control value set and the target control value set to obtain the similarity score;

[0204] By summing up the aforementioned similarities, a similarity set is obtained;

[0205] The target control values ​​corresponding to the similarity scores in the similarity set are sorted in descending order of similarity to obtain the control sequence;

[0206] Extract the first target control value set from the control sequence, wherein the first target control value set is the target control value set with the position number one in the control sequence;

[0207] Using a first target control value set, a second regulator, and unfermented butter cheese, a regulated unfermented butter cheese is obtained. Based on the regulated unfermented butter cheese and a second monitoring integrated container, a second regulated decision value is obtained.

[0208] If the decision value after the second adjustment is zero, the updated target control value set is extracted from the control sequence based on the preset extraction method. The updated target control value set is used as the first target control value set. The process of obtaining the regulated unfermented butter cheese using the first target control value set, the second regulator, and the unfermented butter cheese is repeated until the decision value after the second adjustment is not zero, thus obtaining the unfermented target butter cheese.

[0209] It should be understood that the control parameters refer to adjustable process variables that affect the flavor of unfermented butter cheese. Adjusting their specific control values ​​can change the flavor of the unfermented butter cheese. Optionally, the control parameters include, but are not limited to, temperature and milk fat ratio. The unfermented target flavor refers to the specific flavor effect or standard expected to be achieved when controlling the flavor of unfermented butter cheese. The standard library is used to store combinations of control parameters corresponding to different unfermented target flavors. The construction process of the standard library can be referenced as follows: If the monitored parameters are temperature and milk fat ratio, the results obtained during the experiment are...

[0210] The parameter combination of milk fat percentage (10%) + temperature (10℃) and milk fat percentage (15%) + temperature (15℃) will produce similar or nearly identical flavors (such as cream flavor). Therefore, both milk fat percentage (10%) + temperature (10℃) and milk fat percentage (15%) + temperature (15℃) can correspond to the same target flavor (such as cream flavor). Similarly, other parameter combinations will yield another target flavor (such as nut flavor), thus providing a standard library. Therefore, based on a target flavor, multiple target control value sets may be obtained from the standard library. If the unfermented target flavor is cream flavor, multiple corresponding target control value sets can be obtained from the standard library as {(milk fat percentage - 10%) - (temperature - 10℃)} and {(milk fat percentage - 15%) - (temperature - 15℃)}. Here, we only take (milk fat percentage - 10%) as an example: (milk fat percentage - 10%) means that the target control value of the control parameter milk fat percentage is 10%.

[0211] For example, suppose the current control value set is {(milk fat percentage - 9%) - (temperature - 12℃)}, and multiple target control value sets are {(milk fat percentage - 10%) - (temperature - 10℃)} and {(milk fat percentage - 15%) - (temperature - 15℃)}. If the similarity between the current control value set and the target control value set {(milk fat percentage - 10%) - (temperature - 10℃)} is 90%, and the similarity between the current control value set and the target control value set {(milk fat percentage - 15%) - (temperature - 15℃)} is 78%, the resulting control sequences are {(milk fat percentage - 10%) - (temperature - 10℃)} and (milk fat percentage - 15%) - (temperature - 15℃)}. From the control sequences... The target control value set with a position of one is extracted. This target control value set {(milk fat percentage - 10%) - (temperature - 10℃)} is used as the first target control value set. The unfermented butter cheese is obtained after regulation using the first target control value set, the second regulator, and the unfermented butter cheese to be regulated. The process of obtaining the regulated unfermented butter cheese is as follows: based on the information in the target control value set, the milk fat percentage is adjusted to 10% and the temperature is adjusted to 10℃ using the second regulator. The second post-regulation decision value is a decision value obtained by monitoring the regulated unfermented butter cheese and using a decision value calculation formula. It is used to evaluate whether the regulation effect has achieved the expected target flavor requirements. The process of obtaining the second post-regulation decision value is the same as that of obtaining the initial decision value, and will not be repeated here. If the second post-regulation decision value is zero, the target control value set with a position of two is extracted from the control sequence using a preset extraction method, and the second post-regulation decision value corresponding to the target control value set with a position of two is obtained. This process continues until the obtained second post-regulation decision value is not zero, indicating that the flavor regulation is successful and the expected target flavor requirements have been achieved. The preset extraction method is as follows: target control sets are extracted sequentially from the control sequence in order of position from front to back. If the second post-adjustment decision value corresponding to the target control set with position two is still 0, the target control set with position three is extracted and the corresponding second post-adjustment decision value is obtained until the second post-adjustment decision value is not zero. Generally, a sufficient number of target control value sets are usually retrieved from the standard library; this example only uses two target control value sets for explanation. This embodiment of the invention, by constructing a standard library and combining it with a similarity calculation method, provides multiple feasible combinations of process parameters (multiple target control value sets) for flavor control of unfermented butter cheese. Based on similarity sorting, a control sequence is generated, prioritizing the target control value set closest to the current control value set, making it easier to achieve the expected target flavor in a short time, improving the efficiency of flavor control, and increasing the flexibility and success rate of control.

[0212] To address the problems described in the background art, this invention receives a butter cheese flavor control command and identifies a flavor control device based on the command. The flavor control device includes a butter cheese category identification unit, a fermented cheese control unit, and a non-fermented cheese control unit. The butter cheese category identification unit includes a pH sensor, an online lactic acid analyzer, and a diacetyl gas phase probe. The fermented cheese control unit includes a first integrated monitoring container and a first controller. The non-fermented cheese control unit includes a second integrated monitoring container and a second controller. The invention acquires butter cheese to be identified and obtains a target category based on the identified butter cheese, wherein the target category is either fermented or non-fermented. The butter cheese category identification unit... The invention obtains a comprehensive parameter value set for the butter and cheese to be confirmed, and identifies the butter and cheese to be regulated based on the comprehensive parameter value set and the target category. It can be seen that the present invention can gradually refine the pH value range by dynamically adjusting the division value through preset step values, ensuring that as many effective pH values ​​as possible are retained while meeting the target probability threshold. This can effectively eliminate abnormal pH values ​​in the pH value set, while avoiding excessive elimination and loss of effective pH values. This can improve the representativeness and accuracy of the comprehensive pH value, providing a more reliable parameter basis for subsequent flavor regulation. By clearly defining the target type of butter and cheese and rationally selecting the corresponding regulation method, the invention avoids blindly trying different regulation methods, reduces unnecessary raw material waste and energy consumption, and improves the efficiency of flavor regulation. Based on the target category, a flavor control category is identified, which includes fermented control and non-fermented control. If the flavor control category is fermented control, the butter cheese to be controlled is fermented butter cheese. Based on the first monitoring integrated container, the first controller, and the fermented butter cheese, a post-controlled fermented butter cheese is obtained. Based on the post-controlled fermented butter cheese and the first monitoring integrated container, a first post-controlled decision value is obtained. It can be seen that this invention dynamically adjusts the time interval between adjacent monitoring periods based on the degree to which the monitoring value deviates from the threshold, ensuring rapid response to abnormal situations, realizing an adaptive loop in the monitoring and control process, and improving the efficiency of abnormal response. Based on the first post-controlled decision value and the post-controlled fermented butter cheese, a fermented target butter cheese is obtained, realizing flavor control of fermented butter cheese based on parameter detection. It can be seen that this invention integrates multiple monitoring parameters into a single decision value (non-zero indicates compliance), achieving efficient decision-making. By establishing a dynamic loop control mechanism driven by decision values, the flavor control process is optimized through a closed-loop process of monitoring, decision-making, control, and re-monitoring.If the flavor regulation category is unfermented, and the butter cheese to be regulated is considered unfermented, the unfermented target butter cheese is obtained based on the unfermented butter cheese, the second monitoring integrated container, and the second regulator. This achieves flavor regulation of unfermented butter cheese based on parameter detection. It is evident that this invention, by constructing a standard library and combining it with a similarity calculation method, provides multiple feasible combinations of process parameters (multiple target control value sets) for flavor regulation of unfermented butter cheese. A control sequence is generated based on similarity ranking, prioritizing the target control value set closest to the current control value set. This makes it easier to achieve the expected target flavor in a short time, improving the efficiency of flavor regulation and increasing the flexibility and success rate of regulation. Therefore, this invention can improve the flexibility and efficiency of flavor regulation of butter cheese.

[0213] like Figure 2 The diagram shown is a functional block diagram of a butter and cheese flavor control system based on parameter detection provided in an embodiment of the present invention.

[0214] The parameter detection-based butter and cheese flavor control system 100 of this invention can be installed in an electronic device. Depending on the functions implemented, the parameter detection-based butter and cheese flavor control system 100 may include a target category acquisition module 101, a flavor control category confirmation module 102, a fermentation control module 103, and a non-fermentation control module 104. The module described in this invention can also be referred to as a unit, which refers to a series of computer program segments that can be executed by the processor of an electronic device and can perform a fixed function, and which are stored in the memory of the electronic device.

[0215] The target category acquisition module 101 is used to receive butter and cheese flavor control instructions and identify a flavor control device based on the butter and cheese flavor control instructions. The flavor control device includes: a butter and cheese category identification unit, a fermented control unit, and a non-fermented control unit. The butter and cheese category identification unit includes: a pH sensor, an online lactic acid analyzer, and a diacetyl gas phase probe. The fermented control unit includes: a first monitoring integrated container and a first controller. The non-fermented control unit includes: a second monitoring integrated container and a second controller.

[0216] Obtain the butter cheese to be confirmed, and obtain the target category based on the butter cheese to be confirmed, wherein the target category is fermented or unfermented;

[0217] The flavor control category confirmation module 102 is used to obtain a comprehensive parameter value set based on the butter cheese category identification unit and the butter cheese to be confirmed, and to confirm the butter cheese to be controlled based on the comprehensive parameter value set and the target category.

[0218] Flavor regulation categories are identified based on the target category, wherein the flavor regulation categories are fermentation-type regulation and non-fermentation-type regulation;

[0219] The fermentation control module 103 is used to, if the flavor control category is fermentation control, take the butter cheese to be controlled as fermented butter cheese, obtain the controlled fermented butter cheese based on the first monitoring integrated container, the first controller and the fermented butter cheese, and obtain the first controlled decision value based on the controlled fermented butter cheese and the first monitoring integrated container.

[0220] Based on the first post-regulation decision value and the post-regulation fermented butter cheese, the target fermented butter cheese is obtained, and the flavor regulation of fermented butter cheese based on parameter detection is realized.

[0221] The unfermented type control module 104 is used to, if the flavor control category is unfermented type control, take the butter cheese to be controlled as unfermented butter cheese, and obtain the unfermented target butter cheese based on the unfermented butter cheese, the second monitoring integrated container and the second controller, so as to realize the flavor control of unfermented butter cheese based on parameter detection.

[0222] In detail, the modules in the parameter detection-based butter and cheese flavor control system 100 described in this embodiment of the invention employ the same methods as described above during use. Figure 1 The method used is the same as the parameter detection-based butter and cheese flavor control method described in the previous article, and can produce the same technical effect, so it will not be repeated here.

[0223] like Figure 3 The diagram shown is a schematic representation of an electronic device for implementing a parameter detection-based butter and cheese flavor control method according to an embodiment of the present invention.

[0224] The electronic device 1 may include a processor 10, a memory 11 and a bus 12, and may also include a computer program stored in the memory 11 and executable on the processor 10, such as a method program for adjusting the flavor of butter and cheese based on parameter detection.

[0225] The memory 11 includes at least one type of readable storage medium, such as flash memory, portable hard drive, multimedia card, card-type memory (e.g., SD or DX memory), magnetic memory, magnetic disk, optical disk, etc. In some embodiments, the memory 11 can be an internal storage unit of the electronic device 1, such as the portable hard drive of the electronic device 1. In other embodiments, the memory 11 can be an external storage device of the electronic device 1, such as a plug-in portable hard drive, smart media card (SMC), secure digital card (SD), flash card, etc., equipped on the electronic device 1. Furthermore, the memory 11 includes both internal storage units and external storage devices of the electronic device 1. The memory 11 can be used not only to store application software and various types of data installed on the electronic device 1, such as the code of a butter cheese flavor control method program based on parameter detection, but also to temporarily store data that has been output or will be output.

[0226] In some embodiments, the processor 10 may be composed of integrated circuits, such as a single packaged integrated circuit or multiple integrated circuits with the same or different functions, including combinations of one or more central processing units (CPUs), microprocessors, digital processing chips, graphics processors, and various control chips. The processor 10 is the control unit of the electronic device, connecting various components of the entire electronic device via various interfaces and lines. It executes programs or modules stored in the memory 11 (e.g., a butter cheese flavor control method program based on parameter detection) and calls data stored in the memory 11 to perform various functions of the electronic device 1 and process data.

[0227] The bus 12 can be a peripheral component interconnect (PCI) bus or an extended industry standard architecture (EISA) bus, etc. The bus 12 can be divided into an address bus, a data bus, a control bus, etc. The bus 12 is configured to realize the connection and communication between the memory 11 and at least one processor 10, etc.

[0228] Figure 3 Only electronic devices with components are shown; it will be understood by those skilled in the art that... Figure 3The structure shown does not constitute a limitation on the electronic device 1, and may include fewer or more components than shown, or combine certain components, or have different component arrangements.

[0229] For example, although not shown, the electronic device 1 may also include a power supply (such as a battery) to power the various components. Preferably, the power supply can be logically connected to the at least one processor 10 through a power management device, thereby enabling functions such as charging management, discharging management, and power consumption management. The power supply may also include one or more DC or AC power supplies, recharging devices, power fault detection circuits, power converters or inverters, power status indicators, and other arbitrary components. The electronic device 1 may also include various sensors, Bluetooth modules, Wi-Fi modules, etc., which will not be described in detail here.

[0230] Furthermore, the electronic device 1 may also include a network interface. Optionally, the network interface may include a wired interface and / or a wireless interface (such as a Wi-Fi interface, a Bluetooth interface, etc.), which is typically used to establish communication connections between the electronic device 1 and other electronic devices.

[0231] Optionally, the electronic device 1 may further include a user interface, which may be a display, an input unit (such as a keyboard), and optionally, a standard wired interface or a wireless interface. Optionally, in some embodiments, the display may be an LED display, a liquid crystal display, a touch-sensitive liquid crystal display, or an OLED (Organic Light-Emitting Diode) touchscreen, etc. The display may also be appropriately referred to as a screen or display unit, used to display information processed in the electronic device 1 and to display a visual user interface.

[0232] The butter cheese flavor control method program based on parameter detection, stored in the memory 11 of the electronic device 1, is a combination of multiple instructions. When run in the processor 10, it can achieve the following:

[0233] The system receives a butter and cheese flavor control command and identifies a flavor control device based on the command. The flavor control device includes a butter and cheese category identification unit, a fermented control unit, and a non-fermented control unit. The butter and cheese category identification unit includes a pH sensor, an online lactic acid analyzer, and a diacetyl gas phase probe. The fermented control unit includes a first monitoring integrated container and a first controller. The non-fermented control unit includes a second monitoring integrated container and a second controller.

[0234] Obtain the butter cheese to be confirmed, and obtain the target category based on the butter cheese to be confirmed, wherein the target category is fermented or unfermented;

[0235] Based on the butter cheese category identification unit, a comprehensive parameter value set is obtained for the butter cheese to be identified, and the butter cheese to be regulated is identified based on the comprehensive parameter value set and the target category.

[0236] Flavor regulation categories are identified based on the target category, wherein the flavor regulation categories are fermentation-type regulation and non-fermentation-type regulation;

[0237] If the flavor regulation category is fermentation regulation, the butter cheese to be regulated is fermented butter cheese, and the regulated fermented butter cheese is obtained based on the first monitoring integrated container, the first regulator and the fermented butter cheese, and the first post-regulation decision value is obtained based on the regulated fermented butter cheese and the first monitoring integrated container.

[0238] Based on the first post-regulation decision value and the post-regulation fermented butter cheese, the target fermented butter cheese is obtained, and the flavor regulation of fermented butter cheese based on parameter detection is realized.

[0239] If the flavor regulation category is unfermented regulation, the butter cheese to be regulated is unfermented butter cheese. Based on the unfermented butter cheese, the second monitoring integrated container and the second regulator, the unfermented target butter cheese is obtained, and the flavor regulation of unfermented butter cheese based on parameter detection is realized.

[0240] Specifically, the processor 10's implementation method for the above instructions can be found in [reference needed]. Figures 1 to 3 The descriptions of the relevant steps in the corresponding embodiments are not repeated here.

[0241] Furthermore, if the modules / units integrated in the electronic device 1 are implemented as software functional units and sold or used as independent products, they can be stored in a computer-readable storage medium. The computer-readable storage medium can be volatile or non-volatile. For example, the computer-readable medium may include: any entity or device capable of carrying the computer program code, a recording medium, a USB flash drive, a portable hard drive, a magnetic disk, an optical disk, a computer memory, or a read-only memory (ROM).

[0242] The present invention also provides a computer-readable storage medium storing a computer program, which, when executed by a processor of an electronic device, can perform the following:

[0243] The system receives a butter and cheese flavor control command and identifies a flavor control device based on the command. The flavor control device includes a butter and cheese category identification unit, a fermented control unit, and a non-fermented control unit. The butter and cheese category identification unit includes a pH sensor, an online lactic acid analyzer, and a diacetyl gas phase probe. The fermented control unit includes a first monitoring integrated container and a first controller. The non-fermented control unit includes a second monitoring integrated container and a second controller.

[0244] Obtain the butter cheese to be confirmed, and obtain the target category based on the butter cheese to be confirmed, wherein the target category is fermented or unfermented;

[0245] Based on the butter cheese category identification unit, a comprehensive parameter value set is obtained for the butter cheese to be identified, and the butter cheese to be regulated is identified based on the comprehensive parameter value set and the target category.

[0246] Flavor regulation categories are identified based on the target category, wherein the flavor regulation categories are fermentation-type regulation and non-fermentation-type regulation;

[0247] If the flavor regulation category is fermentation regulation, the butter cheese to be regulated is fermented butter cheese, and the regulated fermented butter cheese is obtained based on the first monitoring integrated container, the first regulator and the fermented butter cheese, and the first post-regulation decision value is obtained based on the regulated fermented butter cheese and the first monitoring integrated container.

[0248] Based on the first post-regulation decision value and the post-regulation fermented butter cheese, the target fermented butter cheese is obtained, and the flavor regulation of fermented butter cheese based on parameter detection is realized.

[0249] If the flavor regulation category is unfermented regulation, the butter cheese to be regulated is unfermented butter cheese. Based on the unfermented butter cheese, the second monitoring integrated container and the second regulator, the unfermented target butter cheese is obtained, and the flavor regulation of unfermented butter cheese based on parameter detection is realized.

[0250] In the embodiments provided by this invention, it should be understood that the disclosed devices, systems, and methods can be implemented in other ways. For example, the system embodiments described above are merely illustrative, and actual implementations may have other classification methods.

[0251] The modules described as separate components may or may not be physically separate. The components shown as modules may or may not be physical units; that is, they may be located in one place or distributed across multiple network units. Some or all of the modules can be selected to achieve the purpose of this embodiment according to actual needs.

[0252] Furthermore, the functional modules in the various embodiments of the present invention can be integrated into one processing unit, or each unit can exist physically separately, or two or more units can be integrated into one unit. The integrated unit can be implemented in hardware or in the form of hardware plus software functional modules.

[0253] It will be apparent to those skilled in the art that the present invention is not limited to the details of the exemplary embodiments described above, and that the present invention can be implemented in other specific forms without departing from the spirit or essential characteristics of the present invention.

[0254] Finally, it should be noted that the above embodiments are only used to illustrate the technical solutions of the present invention and are not intended to limit it. Although the present invention has been described in detail with reference to preferred embodiments, those skilled in the art should understand that modifications or equivalent substitutions can be made to the technical solutions of the present invention without departing from the spirit and scope of the technical solutions of the present invention.

Claims

1. A method for regulating the flavor of butter and cheese based on parameter detection, characterized in that, include: The system receives a butter and cheese flavor control command and identifies a flavor control device based on the command. The flavor control device includes a butter and cheese category identification unit, a fermented control unit, and a non-fermented control unit. The butter and cheese category identification unit includes a pH sensor, an online lactic acid analyzer, and a diacetyl gas phase probe. The fermented control unit includes a first monitoring integrated container and a first controller. The non-fermented control unit includes a second monitoring integrated container and a second controller. Obtain the butter cheese to be confirmed, and obtain the target category based on the butter cheese to be confirmed, wherein the target category is fermented or unfermented; Based on the butter cheese category identification unit, a comprehensive parameter value set is obtained for the butter cheese to be identified, and the butter cheese to be regulated is identified based on the comprehensive parameter value set and the target category. The process of obtaining a comprehensive parameter value set based on the butter and cheese category identification unit and the butter and cheese to be identified includes: Multiple detection times are obtained based on preset detection time periods and preset detection numbers; The pH value, lactic acid concentration value, and diacetyl concentration value are obtained by using multiple detection times, the butter cheese to be confirmed, and the pH value sensor, lactic acid online analyzer, and diacetyl gas phase probe corresponding to the butter cheese category identification unit. The pH value, lactic acid concentration value, and diacetyl concentration value are summarized separately to obtain the pH value set, lactic acid concentration value set, and diacetyl concentration value set; Obtain the initial partition values, and based on the initial partition values ​​and the pH value set, obtain the minimum and maximum critical values; The comprehensive pH value is obtained based on the pH value set, the minimum critical value, the maximum critical value, and the pre-constructed calculation formula, wherein the calculation formula is as follows: in, This indicates the overall pH value. This represents the minimum critical value. This represents the maximum critical value. Indicates the first pH value in the set A pH value, This indicates the number of pH values ​​between the minimum and maximum critical values. This indicates the first critical value located between the minimum and maximum critical values. A pH value, This represents the sum of all pH values ​​between the minimum and maximum critical values. The comprehensive lactate concentration value and the comprehensive diacetyl concentration value are obtained based on the lactate concentration value set and the diacetyl concentration value set, respectively. By summarizing the comprehensive pH value, comprehensive lactic acid concentration value, and comprehensive diacetyl concentration value, a comprehensive parameter value set is obtained; Flavor regulation categories are identified based on the target category, wherein the flavor regulation categories are fermentation-type regulation and non-fermentation-type regulation; If the flavor regulation category is fermentation regulation, the butter cheese to be regulated is fermented butter cheese, and the regulated fermented butter cheese is obtained based on the first monitoring integrated container, the first regulator and the fermented butter cheese, and the first post-regulation decision value is obtained based on the regulated fermented butter cheese and the first monitoring integrated container. Based on the first post-regulation decision value and the post-regulation fermented butter cheese, the target fermented butter cheese is obtained, and the flavor regulation of fermented butter cheese based on parameter detection is realized. If the flavor regulation category is unfermented regulation, the butter cheese to be regulated is unfermented butter cheese. Based on the unfermented butter cheese, the second monitoring integrated container and the second regulator, the unfermented target butter cheese is obtained, and the flavor regulation of unfermented butter cheese based on parameter detection is realized.

2. The method for controlling the flavor of butter and cheese based on parameter detection as described in claim 1, characterized in that, The process of obtaining the minimum and maximum critical values ​​based on the initial partition values ​​and pH value set includes: Multiple initial pH value ranges were identified using the initial division values ​​and pH value set. By using multiple initial pH value ranges, the pH values ​​in the pH value set are assigned and merged to obtain multiple initial pH value sets; Count the number of pH values ​​in each of the multiple initial pH value sets to obtain multiple statistical pH value counts; Multiple statistical pH probabilities are obtained based on multiple statistical pH value quantities, wherein each statistical pH value probability corresponds one-to-one with a statistical pH value quantity, and the statistical pH value probability is the ratio of the statistical pH value quantity corresponding to the statistical pH value probability to the sum of multiple statistical pH value quantities. Based on a preset initial probability threshold, one or more target pH value probabilities are identified from multiple statistical pH value probabilities, wherein the target pH value probability is greater than or equal to the initial probability threshold. Based on the initial probability threshold and multiple initial partition PH value sets, one or more target partition PH value sets are identified, wherein the target PH value probability corresponding to each target partition PH value set in the one or more target partition PH value sets is greater than or equal to the initial probability threshold; The probabilities of the one or more target pH values ​​are summed to obtain a cumulative probability. If the cumulative probability is less than or equal to a preset target probability threshold, the ratio of the initial division value to the preset step value is calculated to obtain an updated division value, wherein the step value is greater than 1. The updated division value is used as the initial division value, and the step of determining multiple initial division ranges of pH values ​​using the initial division value and the pH value set is returned until the cumulative probability is greater than the target probability threshold, and a minimum critical value and a maximum critical value are obtained, wherein the minimum critical value is the minimum value of all pH values ​​in one or more target division pH value sets, and the maximum critical value is the maximum value of all pH values ​​in one or more target division pH value sets.

3. The method for controlling the flavor of butter and cheese based on parameter detection as described in claim 2, characterized in that, The process of identifying the butter and cheese to be regulated based on the comprehensive parameter value set and target category includes: Obtain the first and second control activation conditions; Based on the target category, determine whether the set of comprehensive parameter values ​​meets the first or second control activation condition; When the target category is fermentation, it is determined whether the comprehensive parameter value set meets the first regulation start-up condition, wherein the first regulation start-up condition is that the comprehensive pH value is less than a preset first threshold, the comprehensive lactic acid concentration value is greater than a preset second threshold, and the comprehensive diacetyl concentration value is greater than a preset third threshold. When the target category is unfermented, it is determined whether the set of comprehensive parameter values ​​meets the second regulation start-up condition, wherein the second regulation start-up condition is that the comprehensive pH value is greater than or equal to the first threshold, the comprehensive lactic acid concentration value is less than or equal to the second threshold, and the comprehensive diacetyl concentration value is less than or equal to the third threshold. If neither the first nor the second control activation condition is met, the preset adjustment method is used to obtain an updated comprehensive parameter value set. The updated comprehensive parameter value set is then used as the comprehensive parameter value set, and the process of determining whether the comprehensive parameter value set satisfies the first or second control activation condition based on the target category is repeated until the first or second control activation condition is met, and the butter cheese to be confirmed is the butter cheese to be regulated.

4. The method for controlling the flavor of butter and cheese based on parameter detection as described in claim 3, characterized in that, The process of obtaining regulated fermented butter cheese based on a first monitoring integrated container, a first regulator, and fermented butter cheese includes: The first monitoring period is obtained based on the preset total monitoring period and the preset monitoring sub-duration. The monitoring time is acquired in real time. When the monitoring time reaches the start time corresponding to the first monitoring period, the first monitoring result is acquired based on the first monitoring period, the first monitoring integrated container, the first controller, and the fermented butter cheese. The first monitoring result is either normal or abnormal. A target time interval acquisition scheme is constructed based on the first monitoring result, the monitoring sub-duration, and the preset initial time interval. The target time interval is acquired based on the target time interval acquisition scheme, wherein the target time interval is zero, a fast time interval, or an initial time interval, and the fast time interval is less than the initial time interval. Based on the target time interval, monitoring sub-duration and the first monitoring period, obtain the next monitoring period corresponding to the first monitoring period, take the next monitoring period as the first monitoring period, and return to the step of obtaining the first monitoring result based on the first monitoring period, the first monitoring integrated container, the first regulator and the fermented butter cheese, until the monitoring time reaches the end time corresponding to the total monitoring period, and obtain the regulated fermented butter cheese.

5. The method for controlling the flavor of butter and cheese based on parameter detection as described in claim 4, characterized in that, The acquisition of the first monitoring result based on the first monitoring period, the first integrated monitoring container, the first regulator, and the fermented butter cheese includes: Obtain the fermented target flavor, and obtain a set of monitoring parameters and a set of monitoring threshold intervals based on the fermented target flavor. The set of monitoring parameters contains multiple monitoring parameters, and the set of monitoring threshold intervals contains multiple monitoring threshold intervals. The monitoring parameters and monitoring threshold intervals correspond one-to-one. The monitoring threshold intervals include an upper threshold and a lower threshold. Perform the following operations on each monitoring parameter in the monitoring parameter set: During the first monitoring period, a monitoring operation was performed on the fermented butter cheese based on the monitoring parameters and the first integrated monitoring container to obtain initial monitoring values; Within the set of monitoring threshold intervals, the upper and lower threshold limits corresponding to the monitoring parameters are determined. By associating the initial monitoring value, the upper threshold, and the lower threshold, an initial monitoring node is obtained; By summing up the initial monitoring nodes, an initial monitoring node set is obtained; Initial decision values ​​are obtained based on the initial monitoring node set and the pre-constructed decision value calculation formula, wherein the decision value calculation formula is: in, This represents the initial decision value. This indicates that the initial monitoring node set has a total of An initial set of monitoring nodes, Indicates the first node in the initial monitoring node set. The initial monitoring values ​​corresponding to each initial monitoring node Indicates the initial monitoring node set. The lower threshold corresponding to each initial monitoring node Indicates the first node in the initial monitoring node set. The upper limit of the threshold corresponding to each initial monitoring node This indicates a preset indicator function, when the initial monitoring value... Located at the lower threshold With threshold upper limit The monitoring threshold range is composed of The value of the time indicator function is 1 if the time is within the time frame, and 0 otherwise. If the initial decision value is not zero, the fermented butter cheese is taken as the first fermented butter cheese, and the first monitoring result is confirmed as normal. Otherwise, based on the initial monitoring node set, the first regulator, and the preset first regulation method, the fermented butter cheese is subjected to the first regulation operation to obtain the first fermented butter cheese; A first set of monitoring values ​​is obtained based on the monitoring parameter set, the first monitoring integration container, and the first fermented butter cheese. The first set of monitoring values ​​contains multiple first monitoring values, and each first monitoring value corresponds to a monitoring parameter. A first monitoring node set is obtained based on a first monitoring value set, wherein each first monitoring node in the first monitoring node set contains a first monitoring value, an upper threshold, and a lower threshold. The first decision value is obtained based on the first set of monitoring nodes and the decision value calculation formula. If the first decision value is not zero, the first monitoring result is confirmed as normal; otherwise, the first monitoring result is confirmed as abnormal.

6. The method for controlling the flavor of butter and cheese based on parameter detection as described in claim 5, characterized in that, The step of constructing a target time interval acquisition scheme based on the first monitoring result, the monitoring sub-duration, and the preset initial time interval, and acquiring the target time interval based on the target time interval acquisition scheme, includes: A target time interval acquisition scheme is constructed based on the first monitoring result, the monitoring sub-duration, and the preset initial time interval, wherein the target time interval acquisition scheme is as follows: If the first monitoring result is abnormal, the target time interval is zero. If the first monitoring result is normal, perform the following operation on each first monitoring node in the first monitoring node set: Calculate the absolute difference between the first monitoring value and the upper and lower thresholds respectively to obtain the upper absolute difference and the lower absolute difference. By correlating the upper and lower absolute differences, we obtain the difference nodes; By summing up the difference nodes, a set of difference nodes is obtained; If the upper limit absolute difference and the lower limit absolute difference are the same for each difference node in the difference node set, the initial time interval is taken as the target time interval; Otherwise, extract the difference nodes sequentially from the difference node set, and construct a difference ratio acquisition scheme based on the difference nodes; The difference ratio is obtained based on the aforementioned difference ratio acquisition scheme; By summing up the aforementioned difference ratios, a set of difference ratios is obtained; The minimum difference ratio is obtained based on the difference ratio set, wherein the minimum difference ratio is the smallest difference ratio in the difference ratio set; A fast time interval is obtained based on the minimum difference ratio and the initial time interval, and the fast time interval is taken as the target time interval, wherein the fast time interval is the product of the initial time interval and the minimum difference ratio.

7. The method for controlling the flavor of butter and cheese based on parameter detection as described in claim 6, characterized in that, The process of obtaining the fermented target butter cheese based on the first post-regulation decision value and the post-regulation fermented butter cheese includes: Determine whether the decision value is zero after the first adjustment; If it is not zero, the fermented butter cheese after regulation is taken as the target fermented butter cheese; Otherwise, taking the regulated post-fermented butter cheese as the fermented butter cheese, return to the step of obtaining the regulated post-fermented butter cheese based on the first monitoring integrated container, the first regulator, and the fermented butter cheese, until the fermented target butter cheese is obtained.

8. The method for controlling the flavor of butter and cheese based on parameter detection as described in claim 7, characterized in that, The method for obtaining the unfermented target butter cheese based on unfermented butter cheese, a second monitoring integrated container, and a second controller includes: Obtain the control parameter set for unfermented butter cheese, wherein the control parameter set contains multiple control parameters; A standard library is built based on the control parameter set; Obtain the unfermented target flavor, and based on the unfermented target flavor, identify multiple target control value sets in the standard library. Each target control value set contains multiple target control values, and each target control value corresponds one-to-one with a control parameter. Obtain the current control value set, which contains multiple current control values ​​and corresponds one-to-one with the control parameters; For each of the multiple target control value sets, perform the following operation: Calculate the similarity between the current control value set and the target control value set to obtain the similarity score; By summing up the aforementioned similarities, a similarity set is obtained; The target control values ​​corresponding to the similarity scores in the similarity set are sorted in descending order of similarity to obtain the control sequence; Extract the first target control value set from the control sequence, wherein the first target control value set is the target control value set with the position number one in the control sequence; Using a first target control value set, a second regulator, and unfermented butter cheese, a regulated unfermented butter cheese is obtained. Based on the regulated unfermented butter cheese and a second monitoring integrated container, a second regulated decision value is obtained. If the decision value after the second adjustment is zero, the updated target control value set is extracted from the control sequence based on the preset extraction method. The updated target control value set is used as the first target control value set. The process of obtaining the regulated unfermented butter cheese using the first target control value set, the second regulator, and the unfermented butter cheese is repeated until the decision value after the second adjustment is not zero, thus obtaining the unfermented target butter cheese.

9. A butter and cheese flavor control system based on parameter detection, characterized in that, The system includes: The target category acquisition module is used to receive butter and cheese flavor control instructions and identify a flavor control device based on the butter and cheese flavor control instructions. The flavor control device includes: a butter and cheese category identification unit, a fermented control unit, and a non-fermented control unit. The butter and cheese category identification unit includes: a pH sensor, an online lactic acid analyzer, and a diacetyl gas phase probe. The fermented control unit includes: a first monitoring integrated container and a first controller. The non-fermented control unit includes: a second monitoring integrated container and a second controller. Obtain the butter cheese to be confirmed, and obtain the target category based on the butter cheese to be confirmed, wherein the target category is fermented or unfermented; The flavor control category confirmation module is used to obtain a comprehensive parameter value set based on the butter cheese category identification unit and the butter cheese to be confirmed, and to confirm the butter cheese to be controlled based on the comprehensive parameter value set and the target category. The process of obtaining a comprehensive parameter value set based on the butter and cheese category identification unit and the butter and cheese to be identified includes: Multiple detection times are obtained based on preset detection time periods and preset detection numbers; The pH value, lactic acid concentration value, and diacetyl concentration value are obtained by using multiple detection times, the butter cheese to be confirmed, and the pH value sensor, lactic acid online analyzer, and diacetyl gas phase probe corresponding to the butter cheese category identification unit. The pH value, lactic acid concentration value, and diacetyl concentration value are summarized separately to obtain the pH value set, lactic acid concentration value set, and diacetyl concentration value set; Obtain the initial partition values, and based on the initial partition values ​​and the pH value set, obtain the minimum and maximum critical values; The comprehensive pH value is obtained based on the pH value set, the minimum critical value, the maximum critical value, and the pre-constructed calculation formula, wherein the calculation formula is as follows: in, This indicates the overall pH value. This represents the minimum critical value. This represents the maximum critical value. Indicates the first pH value in the set A pH value, This indicates the number of pH values ​​between the minimum and maximum critical values. This indicates the first critical value located between the minimum and maximum critical values. A pH value, This represents the sum of all pH values ​​between the minimum and maximum critical values. The comprehensive lactate concentration value and the comprehensive diacetyl concentration value are obtained based on the lactate concentration value set and the diacetyl concentration value set, respectively. By summarizing the comprehensive pH value, comprehensive lactic acid concentration value, and comprehensive diacetyl concentration value, a comprehensive parameter value set is obtained; Flavor regulation categories are identified based on the target category, wherein the flavor regulation categories are fermentation-type regulation and non-fermentation-type regulation; The fermentation control module is used to, if the flavor control category is fermentation control, take the butter cheese to be controlled as fermented butter cheese, obtain the controlled fermented butter cheese based on the first monitoring integrated container, the first controller and the fermented butter cheese, and obtain the first control decision value based on the controlled fermented butter cheese and the first monitoring integrated container. Based on the first post-regulation decision value and the post-regulation fermented butter cheese, the target fermented butter cheese is obtained, and the flavor regulation of fermented butter cheese based on parameter detection is realized. The unfermented type control module is used to, if the flavor control category is unfermented type control, take the butter cheese to be controlled as unfermented butter cheese, and obtain the unfermented target butter cheese based on the unfermented butter cheese, the second monitoring integrated container and the second controller, so as to realize the flavor control of unfermented butter cheese based on parameter detection.

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