Method and device for predicting viscosity of fermented milk, electronic equipment and storage medium

Abstract

The application provides a fermented milk viscosity prediction method and device, electronic equipment and storage medium, and relates to the technical field of dairy product processing. The method comprises the following steps: establishing a constitutive model of fermented milk based on the influence of shear rate and temperature on the viscosity of fermented milk; fitting parameters of the constitutive model of fermented milk based on rheological property detection data of fermented milk samples with different formulas, to obtain structure dynamics parameters and temperature influence parameters of fermented milk with different formulas; and predicting the viscosity of fermented milk based on the constitutive model of fermented milk, and the structure dynamics parameters and temperature influence parameters of fermented milk with different formulas. The method and device provided by the application can accurately predict the viscosity evolution law of fermented milk products, shorten the research and development cycle of fermented milk products, and improve the research and development efficiency and product stability of fermented milk products.

Description

Technical Field

[0001] This invention relates to the field of dairy processing technology, and in particular to a method, apparatus, electronic device, and storage medium for predicting the viscosity of fermented milk. Background Technology

[0002] For fermented milk products (such as yogurt), viscosity, as a key rheological parameter, directly determines the product's sensory quality (such as smoothness and adhesion to the container) and consumer acceptance. Its formation mechanism involves the three-dimensional network construction of casein micelles and the thickening effect of extracellular polysaccharides. This complex physicochemical process leads to viscosity exhibiting significant multifactorial sensitivity.

[0003] In the research and development of fermented milk products, related technologies typically employ a trial-and-error approach. This approach has significant limitations: all samples undergo sensory evaluation, making it difficult to determine the correlation between yogurt viscosity and sensory smoothness. This necessitates repeated experiments and sensory evaluations, resulting in substantial waste of human and material resources. Furthermore, a single fermentation experiment can take 6-12 hours, with viscosity control pass rates only reaching 65%-75%. The multi-source heterogeneity of fermented milk viscosity means that new product development cycles usually require 6-8 months, necessitating 200-300 sets of repetitive tests. This leads to high raw material consumption, significantly increasing R&D and time costs, and hindering rapid responses to market demands.

[0004] Therefore, how to accurately predict the viscosity evolution of fermented milk products, shorten the R&D cycle of fermented milk products, and improve the R&D efficiency and product stability of fermented milk products has become a technical problem that the industry urgently needs to solve. Summary of the Invention

[0005] This invention provides a method, apparatus, electronic device, and storage medium for predicting the viscosity of fermented milk, addressing the technical problem of how to accurately predict the viscosity evolution of fermented milk products, shorten the R&D cycle of fermented milk products, and improve the R&D efficiency and product stability of fermented milk products.

[0006] This invention provides a method for predicting the viscosity of fermented milk, comprising:

[0007] A constitutive model of fermented milk was established based on the effects of shear rate and temperature on the viscosity of fermented milk.

[0008] Based on the rheological property test data of fermented milk samples with different formulations, the constitutive model of the fermented milk was fitted with parameters to obtain the structural dynamic parameters and temperature influence parameters of fermented milk with different formulations.

[0009] Based on the constitutive model of fermented milk, as well as the structural dynamic parameters and temperature influence parameters of fermented milk with different formulations, the viscosity of fermented milk is predicted.

[0010] In some embodiments, the constitutive model of fermented milk includes a structural dynamics model and a temperature-stress relationship model;

[0011] The constitutive model of fermented milk, based on the effects of shear rate and temperature on the viscosity of fermented milk, includes:

[0012] Based on the stress constitutive equation and the rate equation, a structural dynamics model is established; the stress constitutive equation is used to describe the relationship between shear rate, structural parameters, and shear stress; the rate equation is used to describe the relationship between structural parameters and shear rate.

[0013] Based on the relationship between chemical reaction rate and temperature, a temperature-stress relationship model is established; this model is used to describe the effect of temperature change on stress.

[0014] Based on the structural dynamics model and the temperature-stress relationship model, the constitutive model of the fermented milk is determined.

[0015] In some embodiments, the rheological property detection data of fermented milk samples with different formulations are used to perform parameter fitting on the constitutive model of the fermented milk to obtain the structural dynamic parameters and temperature influence parameters of the fermented milk with different formulations, including:

[0016] Rheological tests were performed on fermented milk samples with different formulations to obtain the rheological property test data;

[0017] Based on the rheological property detection data, the constitutive model of the fermented milk is fitted with parameters to obtain the structural dynamic parameters and temperature influence parameters of fermented milk with different formulations.

[0018] In some embodiments, the test items in the rheological testing include at least one of steady-state shear test, structure generation test, shear failure test, and thixotropic ring test.

[0019] In some embodiments, after fitting the constitutive model of the fermented milk with the rheological property detection data of fermented milk samples with different formulations to obtain the structural dynamic parameters and temperature influence parameters of fermented milk with different formulations, the method further includes:

[0020] Based on the constitutive model of fermented milk, as well as the structural dynamic parameters and temperature influence parameters of fermented milk with different formulations, thixotropic ring prediction data of fermented milk with different formulations were obtained.

[0021] Based on the thixotropic ring prediction data and the thixotropic ring test data in the rheological detection, the structural kinetic parameters and temperature influence parameters of fermented milk with different formulations are verified.

[0022] In some embodiments, predicting the viscosity of fermented milk based on the constitutive model of fermented milk and the structural kinetic parameters and temperature-affected parameters of fermented milk with different formulations includes:

[0023] Based on the current fermented milk formula, determine the structural kinetic parameters and temperature influence parameters of the current fermented milk;

[0024] The viscosity of the current fermented milk is predicted by substituting the structural dynamics parameters and temperature influence parameters of the current fermented milk into the constitutive model of the fermented milk.

[0025] In some embodiments, the method further includes:

[0026] Based on the viscosity prediction results of the current fermented milk, the formula of the current fermented milk is adjusted.

[0027] This invention provides a fermented milk viscosity prediction device, comprising:

[0028] The model building module is used to establish a constitutive model of fermented milk based on the effects of shear rate and temperature on the viscosity of fermented milk;

[0029] The parameter fitting module is used to perform parameter fitting on the constitutive model of fermented milk based on the rheological property detection data of fermented milk samples with different formulations, so as to obtain the structural dynamic parameters and temperature influence parameters of fermented milk with different formulations.

[0030] The viscosity prediction module is used to predict the viscosity of fermented milk based on the constitutive model of fermented milk, as well as the structural dynamic parameters and temperature influence parameters of fermented milk with different formulations.

[0031] The present invention provides an electronic device, including a memory, a processor, and a computer program stored in the memory and executable on the processor, wherein the processor executes the computer program to implement the fermented milk viscosity prediction method.

[0032] The present invention provides a non-transitory computer-readable storage medium having a computer program stored thereon, wherein the computer program, when executed by a processor, implements the fermented milk viscosity prediction method.

[0033] The present invention provides a method, apparatus, electronic device, and storage medium for predicting the viscosity of fermented milk. Based on the influence of shear rate and temperature on the viscosity of fermented milk, a constitutive model of fermented milk is established. The model is then fitted with parameters based on rheological property data of fermented milk samples with different formulations, yielding structural dynamic parameters and temperature-affected parameters for each formulation. Based on the constitutive model and these parameters, the viscosity of the fermented milk is predicted. By considering the influence of shear rate and temperature on the viscosity, a constitutive model of fermented milk is established from a rheological mechanism perspective. By fitting parameters to a constitutive model of fermented milk using rheological property test data from fermented milk samples with different formulations, and combining scientific mechanisms with test data, a constitutive model of fermented milk specifically for different formulations was obtained. This model can quantitatively characterize the intrinsic quality differences of fermented milk, accurately predict the viscosity evolution of fermented milk products, and is beneficial for analyzing the distribution of sensory characteristics of fermented milk products with different formulations. It establishes a quantitative relationship between "formula-model-viscosity," eliminating the need for viscosity prediction through trial and error, shortening the R&D cycle of fermented milk products, and improving the R&D efficiency and product stability of fermented milk products. Attached Figure Description

[0034] The accompanying drawings, which are incorporated in and form part of this specification, illustrate embodiments consistent with the invention and, together with the description, serve to explain the principles of the invention.

[0035] To more clearly illustrate the technical solutions in this invention or the prior art, the drawings used in the description of the embodiments or the prior art will be briefly introduced below. Obviously, the drawings described below are some embodiments of this invention. For those skilled in the art, other drawings can be obtained from these drawings without creative effort.

[0036] Figure 1 This is a schematic diagram of the process for developing fermented milk products in the related technologies provided by this invention.

[0037] Figure 2 This is one of the flowcharts of the fermented milk viscosity prediction method provided by the present invention.

[0038] Figure 3 This is a schematic diagram of the steady-state shear fitting results at 25℃ provided by the present invention.

[0039] Figure 4 This is a schematic diagram of the transient shear fitting results at different shear rates at 25°C provided by the present invention.

[0040] Figure 5 This is the steady-state fitting curve of yogurt at 25°C provided by the present invention.

[0041] Figure 6 This is the transient fitting curve of yogurt at 25°C provided by the present invention.

[0042] Figure 7 This is the stress-shear rate relationship curve provided by the present invention at different temperatures.

[0043] Figure 8 This is a fitting curve of the stress-temperature relationship of different types of yogurt at different temperatures, provided by the present invention.

[0044] Figure 9 This is a schematic diagram showing the comparison between the thixotropic ring experiment and the fitting prediction of yogurt provided by the present invention.

[0045] Figure 10 This is a schematic diagram of the product smoothness prediction based on the constitutive model provided by the present invention.

[0046] Figure 11 This is the second flowchart of the fermented milk viscosity prediction method provided by the present invention.

[0047] Figure 12 This is a schematic diagram of the fermented milk viscosity prediction device provided by the present invention.

[0048] Figure 13 This is a schematic diagram of the structure of the electronic device provided by the present invention. Detailed Implementation

[0049] To enable those skilled in the art to better understand the present invention, the technical solutions of the present invention will be clearly and completely described below with reference to the accompanying drawings of the embodiments of the present invention. Obviously, the described embodiments are only some embodiments of the present invention, and not all embodiments. Based on the embodiments of the present invention, all other embodiments obtained by those skilled in the art without creative effort should fall within the scope of protection of the present invention.

[0050] It should be noted that the terms "first," "second," etc., used in this invention are used to distinguish similar objects and are not necessarily used to describe a specific order or sequence. It should be understood that such data can be interchanged where appropriate so that the embodiments of the invention described herein can be implemented in orders other than those illustrated or described herein. Furthermore, the terms "comprising" and "having," and any variations thereof, are intended to cover non-exclusive inclusion; for example, a process, method, system, product, or device that comprises a series of steps, units, or modules is not necessarily limited to those explicitly listed, but may include other steps, units, or modules not explicitly listed or inherent to such processes, methods, products, or devices.

[0051] ‌ Figure 1 This is a schematic diagram of the process for developing fermented milk products in the related technologies provided by this invention, such as... Figure 1 As shown, the research and development process of fermented milk products in related technologies typically includes stages such as determining the fermented milk formula design, small-scale experiments, sample viscosity testing, pilot-scale amplification, and reproducibility viscosity testing. Among these, small-scale experiments refer to laboratory-scale production, while pilot-scale amplification refers to simulated industrial production.

[0052] Research and development of fermented milk products in related technologies is conducted through experience and trial and error, resulting in long cycles, high testing costs, and a high dependence on individual experience and ability, even with a degree of randomness. Researchers lack sufficient understanding of the underlying mechanisms, thus failing to provide systematic descriptions or explanations of specific phenomena. The main shortcomings are as follows:

[0053] (1) The research and development cycle is long and the raw material consumption is high.

[0054] Taking yogurt as an example, the average development time for a new yogurt product is 6-8 months (from formula design to market launch, with room-temperature yogurt taking even longer). 70% of this time is spent on trial-and-error experiments, severely hindering rapid market response. By the time a new product is launched, the hype may have already died down. Furthermore, the high raw material consumption during formula design and development easily leads to resource waste.

[0055] (2) There are limitations in the transfer of R&D knowledge.

[0056] The formulation design and process parameters of fermented milk products rely on experience passed down manually, lacking scientific support or quantitative standards.

[0057] (3) Lack of mechanistic research.

[0058] The uncontrollability of critical quality attributes (CQA), such as viscosity, and the existence of blind spots in the effect of process parameters.

[0059] In order to address the shortcomings of related technologies, Figure 2 This is one of the flowcharts illustrating the fermented milk viscosity prediction method provided by the present invention, such as... Figure 2 As shown, the method includes steps 210, 220, and 230.

[0060] Step 210: Based on the effects of shear rate and temperature on the viscosity of fermented milk, establish a constitutive model of fermented milk.

[0061] Specifically, the fermented milk viscosity prediction method provided in this embodiment of the invention is executed by a fermented milk viscosity prediction device. This device can be implemented in software, such as a fermented milk viscosity prediction program running on a computer; or it can be implemented in hardware, such as a computer or server that executes the fermented milk viscosity prediction method.

[0062] Fermented milk refers to dairy products (such as yogurt) made from animal milk or plant-based raw materials, which have a lower pH after sterilization and fermentation.

[0063] Fermented milk viscosity refers to the ability of fermented milk (fluid) to resist shear deformation, and can be used to quantify flow resistance. Viscosity determines the taste (thickness), filling efficiency, and shelf-life stability of fermented milk.

[0064] Shear stress refers to the stress component parallel to the cross section in a fluid or solid, representing the internal force per unit area resisting relative slippage between layers. Shear rate is the ratio of the relative velocity between adjacent layers in a fluid to the interlayer distance, quantifying the rate of fluid deformation and directly affecting the viscosity of fermented milk.

[0065] Temperature is a physical quantity that indicates the degree of hotness or coldness of an object, and it directly affects the rate of molecular motion and chemical reaction. Temperature affects the activity of lactic acid bacteria, protein denaturation, and gel formation rate, thereby altering the viscosity of fermented milk.

[0066] Constitutive models are mathematical equations that describe the stress-strain-temperature relationship of materials and are used to predict rheological (flow and deformation) properties. Constitutive models of fermented milk can establish quantitative relationships between shear rate, temperature, and viscosity, guiding process optimization.

[0067] A constitutive model of fermented milk can be established by starting from the mechanism of the influence of shear rate and temperature on the viscosity of fermented milk.

[0068] Step 220: Based on the rheological property test data of fermented milk samples with different formulations, perform parameter fitting on the constitutive model of fermented milk to obtain the structural dynamic parameters and temperature influence parameters of fermented milk with different formulations.

[0069] Specifically, structural kinetic parameters refer to the parameters in the constitutive model of fermented milk that describe the change in viscosity with shear rate. Temperature-affected parameters refer to the parameters in the constitutive model of fermented milk that describe the change in viscosity with temperature. In the constitutive model of fermented milk, both structural kinetic parameters and temperature-affected parameters are adjustable. These adjustable parameters are related to the properties of the fermented milk itself, that is, they are closely related to the formulation of the fermented milk.

[0070] The formula of fermented milk refers to the types and amounts of raw materials that make up the fermented milk. Fermented milk with different formulas has different structural kinetic parameters and temperature-dependent parameters, and therefore different viscosities.

[0071] Rheological property test data refers to the material response data obtained after testing fermented milk samples using equipment such as rheometers.

[0072] Related technologies employ rotational viscometers or rheometers, focusing on viscosity at a specific shear rate at 25°C to predict the perceived viscosity and smoothness for consumers. However, this method is somewhat unpredictable and cannot accurately reflect the inherent rheological properties of fermented milk. In this invention, the effects of shear rate, temperature, and other factors on fermented milk processing are comprehensively considered. A rheological detection method for fermented milk has been developed, with a temperature range of 15–75°C and a shear rate range of 0.001–1000. (Reciprocal of seconds) The system detects the changes in the properties of fermented milk under the influence of shear rate and / or temperature, and obtains rheological property test data.

[0073] Professional data analysis software can be used to fit parameters to the constitutive model of fermented milk based on the rheological property data of fermented milk samples with different formulations. This yields the structural kinetic parameters and temperature-dependent parameters of fermented milk with different formulations. Parameter fitting methods can include nonlinear least squares methods.

[0074] Step 230: Based on the constitutive model of fermented milk, as well as the structural kinetic parameters and temperature influence parameters of fermented milk with different formulations, the viscosity of fermented milk is predicted.

[0075] Specifically, by substituting the structural kinetic parameters and temperature-related parameters of fermented milk with different formulations into the constitutive model of fermented milk, constitutive models of fermented milk with different formulations can be obtained. Using the constitutive models of fermented milk with different formulations, the viscosity of fermented milk can be predicted.

[0076] The fermented milk viscosity prediction method provided in this invention establishes a constitutive model of fermented milk based on the influence of shear rate and temperature on its viscosity. It then fits parameters to the constitutive model using rheological property data from fermented milk samples with different formulations, obtaining structural dynamic parameters and temperature-affected parameters for each formulation. Based on this constitutive model and these parameters, the viscosity of the fermented milk is predicted. By considering the influence of shear rate and temperature on viscosity, a constitutive model is established from a rheological mechanism perspective. By fitting parameters to the constitutive model using rheological property data from fermented milk samples with different formulations, the scientific mechanism is combined with the test data, resulting in a constitutive model specifically designed for different formulations. This model can quantitatively characterize the intrinsic quality differences of fermented milk, accurately predict the viscosity evolution of fermented milk products, and facilitate the analysis of sensory characteristic distributions of fermented milk products with different formulations. It establishes a quantitative relationship between "formula-model-viscosity," eliminating the need for trial-and-error viscosity prediction, shortening the R&D cycle of fermented milk products, and improving R&D efficiency and product stability.

[0077] It should be noted that each embodiment of the present invention can be freely combined, rearranged, or executed individually, and does not need to rely on or depend on a fixed execution order.

[0078] In some embodiments, the constitutive model of fermented milk includes a structural dynamics model and a temperature-stress relationship model;

[0079] Based on the effects of shear rate and temperature on the viscosity of fermented milk, a constitutive model of fermented milk is established, including:

[0080] A structural dynamics model is established based on the stress constitutive equation and the rate equation. The stress constitutive equation is used to describe the relationship between shear rate, structural parameters and shear stress. The rate equation is used to describe the relationship between structural parameters and shear rate.

[0081] Based on the relationship between chemical reaction rate and temperature, a temperature-stress relationship model is established; this model is used to describe the effect of temperature change on stress.

[0082] Based on the structural dynamics model and the temperature-stress relationship model, the constitutive model of fermented milk was determined.

[0083] Specifically, the constitutive model of fermented milk includes a structural dynamics model and a temperature-stress relationship model. The structural dynamics model describes the effect of shear rate on the viscosity of fermented milk. The temperature-stress relationship model describes the effect of temperature on the viscosity of fermented milk.

[0084] From the perspective of structural dynamics:

[0085] Viscosity loss is significantly affected by shearing. The underlying process is that shearing causes the micro-network structure of fermented milk to be destroyed. The destroyed micro-network structure is macroscopically manifested as changes in rheological properties such as viscosity.

[0086] Fermented milk is a thixotropic fluid. To characterize the transient structural changes of thixotropic fluids, scalar parameters are introduced. ( This is used to characterize the evolution of the internal structure of a fluid, that is: when the structure is intact, When the structure is completely destroyed, .

[0087] The fluid described based on the above scalar parameters can be called a structural fluid. The constitutive equation of the structural fluid model consists of two parts: the first part is the stress constitutive equation, and the second part is the rate equation (i.e., the structural dynamics equation).

[0088] The stress constitutive equation applies instantaneous shear stress With structural parameters instantaneous value and shear rate Connecting them, the form is:

[0089] .

[0090] in, express Time-dependent shear stress; for The time-dependent scalar parameter of shear stress; express The shear rate over time; Indicates when the structure is completely destroyed ( viscosity, This indicates the contribution of structure to viscosity. The yield stress also depends on the degree of structuring. According to the Herschel-Bulkley model (a three-parameter non-Newtonian fluid constitutive equation), the corresponding structural fluid stress constitutive equation is expressed as:

[0091] .

[0092] in, The yield stress; The first viscosity coefficient represents the effect of structure on viscosity; The second viscosity coefficient represents the effect of complete structural failure on viscosity; This is the first power law exponent.

[0093] The rate equation introduces thixotropy through the derivatives of structural parameters, establishing a connection between shear rate, external stress, and discrete particle properties. Based on network correlation theory, it is assumed that the failure rate of the structure depends on the shear rate and the size of the flocs, while the recovery rate depends only on the size of the flocs. Based on this assumption, the rate equation can be expressed as:

[0094] 。

[0095] Among them, the first item The second term represents the structural rupture caused by shear rate. The third term represents orthokinetic structure generation caused by shear rate. This represents the peristaltic structure generation caused by Brownian motion. Indicates the structural damage impact coefficient. This represents the structural generation influence coefficient. Let represent the Brownian motion influence coefficient, which can be the reciprocal of the characteristic time of the Brownian motion. Introducing an additional time scale and a power-law exponent, the rate equation can be written as:

[0096] .

[0097] in, and There are two characteristic time scales. The time is the characteristic time of shear failure; For shear recovery feature time; The second power law exponent; It is the third power law exponent.

[0098] In summary, under transient conditions, assuming the structure is in a complete state for any initial moment, by simultaneously solving the stress constitutive equations and the rate equations, we can obtain the complete set of structural dynamic equations:

[0099] .

[0100] This set of structural dynamics equations constitutes a structural dynamics model. The stress constitutive equation describes the relationship between shear rate, structural parameters, and shear stress; the rate equation describes the relationship between structural parameters and shear rate.

[0101] From the perspective of temperature changes:

[0102] Considering the temperature dependence of fermented milk viscosity, an additional temperature change model is introduced. The temperature relationship is derived from the Arrhenius relation. The Arrhenius relation is a mathematical equation describing the relationship between chemical reaction rate and temperature. It is assumed that the Arrhenius relation acts on the stress equation, and is separate from the rate equation for structural parameters. For stress... The corresponding Arrhenius equation can be written as:

[0103] .

[0104] in, Activation energy Compared with ideal gas parameters The ratio can be considered a constant. . Initial temperature The corresponding stress. The equation is transformed into a linear relationship using the natural logarithm equation:

[0105] 。

[0106] The effect of temperature is only reflected in the stress constitutive equation, and it is proposed that... As a temperature characterization term:

[0107] .

[0108] in, It is a constant at a constant temperature.

[0109] The above formula can be used as a temperature-stress relationship model; the temperature-stress relationship model is used to describe the effect of temperature changes on stress.

[0110] Finally, the structural dynamics model and the temperature-stress relationship model are combined as the constitutive model of fermented milk.

[0111] The fermented milk viscosity prediction method provided in this invention considers the influence of shear rate and temperature on fermented milk viscosity, establishes a constitutive model of fermented milk from the perspective of rheological mechanism, and establishes a multi-parameter correlation equation under the coupling effect of shear field and temperature field, thereby improving the accuracy of fermented milk viscosity prediction.

[0112] In some embodiments, the constitutive model of fermented milk is parameter-fitted based on the rheological property test data of fermented milk samples with different formulations to obtain the structural dynamic parameters and temperature-affected parameters of fermented milk with different formulations, including:

[0113] Rheological tests were performed on fermented milk samples with different formulations to obtain rheological property test data;

[0114] Based on rheological property test data, the constitutive model of fermented milk was fitted with parameters to obtain the structural dynamic parameters and temperature-affected parameters of fermented milk with different formulations.

[0115] Specifically, samples of fermented milk with different formulations can be collected, and rheological tests can be performed on these samples to obtain rheological property data. Based on the rheological property data, parameter fitting can be performed on the constitutive model of the fermented milk to obtain the structural dynamic parameters and temperature-dependent parameters of the fermented milk with different formulations.

[0116] Taking yogurt as an example, rheological tests were performed on yogurt samples based on their rheological properties and processing characteristics. A rheometer was used on a parallel plate (PP25, 25 mm in diameter). The test temperature range was 15–75 °C, with each 10 °C increment serving as a gradient.

[0117] To ensure data reproducibility and minimize the impact of shear history, all tests employed a standardized experimental protocol that included a pre-shearing step and a shear rate of 100%. The duration was 60 seconds; after pre-shearing, a 600-second dynamic time scan was performed at a frequency of 1 Hz and a strain of 1% to ensure the recovery of the sample structure.

[0118] Subsequently, fermented milk samples (yogurt) with different formulations were tested. The rheological tests included at least one of the following: steady-state shear test, structure formation test, shear failure test, and thixotropic ring test.

[0119] Steady-state shear test: from 1000 to 0.001 Steady-state shearing experiments were conducted within the range of shear rates: the changes in shear stress and viscosity were measured, and the test time for each measuring point (corresponding to a shear rate) was kept as long as possible.

[0120] Structural generation test: First, apply a large shear to destroy the original structure (shear rate 200). (120s), then the shear rate was controlled (0.05, 0.1, and 0.5). If the shear rate remains constant, the changes in shear stress and shear viscosity over time can be measured, i.e., a curve is obtained for each shear rate.

[0121] Shear failure test: controlled shear rates (20, 40, 60, and 80) If the shear rate remains constant, the changes in shear stress and shear viscosity over time can be measured, i.e., a curve is obtained for each shear rate.

[0122] Thixotropic ring test: To evaluate the thixotropic properties of the sample, the thixotropic ring test method is first used. This test involves continuously increasing the shear rate from a rest state to a maximum value ( =200 The sample was then allowed to rest for 5 minutes (5 min) within the set scan time, while the response to shear stress was recorded. The area enclosed by the two curves in the thixotropic ring test represents the thixotropic level exhibited by the sample under these conditions. To further investigate the effect of the number of shear cycles on the thixotropic properties of the material, four consecutive thixotropic ring tests were performed without changing the sample.

[0123] According to the constitutive model of fermented milk in the above embodiments, it can be seen that:

[0124] The structural dynamics model has nine structural dynamic parameters, namely: , , , , , , , and The temperature-stress relationship model has two temperature-affected parameters, namely... and .

[0125] For the structural dynamics model, performing steady-state shearing, we have: According to the rate equation, we can obtain: By fitting steady-state shear data, the parameters in the stress constitutive equation are determined. , , , .

[0126] Figure 3 This is a schematic diagram of the steady-state shear fitting results at 25℃ provided by the present invention, as shown below. Figure 3 As shown, the black scatter dots represent steady-state shear experimental values; the blue solid line represents the fitted values; and the red solid line represents the variation of structural parameters with shear rate. In the figure, shear stress is the shear stress, and shear rate is the shear rate.

[0127] The model fitting data shows that at low shear rates ( There is a significant yield stress at ) and at a moderate shear rate ( At a shear rate exceeding ( ), there is a significant shear-thinning behavior, and the yogurt structure is rapidly destroyed. When the viscosity is close to a constant value, the viscosity is close to a constant value.

[0128] The figure also illustrates the evolution of structural parameters with shear rate, showing the structural parameters at low shear rates. The slow decrease in stress, close to 1 (corresponding to the state when the yogurt structure is intact and undamaged), indicates that the yogurt has a significant yield stress. Until the stress rises significantly and exceeds the yield stress, the structural parameters decrease significantly with increasing shear rate. When the shear rate exceeds... At this point, the structure is almost completely destroyed, so the structural parameters decrease to zero, corresponding to a completely unstructured state.

[0129] Based on the fitting of steady-state shear experimental data, further fitting of transient shear experimental data is carried out to finally determine all fitting parameters in the structural dynamics equations. For the transient shear experiment, the shear rate is taken as... , , and First, based on the stress constitutive equation, The experimental data were converted to Changes:

[0130] .

[0131] In the formula, This is the end time.

[0132] The initial fluid structure remains intact, therefore it can be assumed that... Substituting into the rate equation and fitting, we obtain... Five structural rate equation parameters. Figure 4 This is a schematic diagram of the transient shear fitting results at different shear rates at 25°C provided by the present invention, as shown below. Figure 4As shown, the blue hollow circles represent the corresponding values ​​obtained from the experiments. The solid red line represents the fitted curve. (See figure.) The structure parameter is Time(t), which represents time.

[0133] To prevent local optima and model convergence during parameter fitting, the range of values ​​for key parameters was limited based on experience. For example, when the shear rate is 0.001, For example, when the shear rate is 1000, ,as well as The range of parameters is limited.

[0134] The structural dynamic parameters of yogurt were obtained by fitting through the above steps, as shown in Table 1.

[0135] Table 1. Structural dynamic parameters of yogurt

[0136]

[0137] Figure 5 This is the steady-state fitting curve of yogurt at 25℃ provided by the present invention. In the figure, Shear Stress is the shear stress and Time(t) is the time. Figure 6 This is the transient fitting curve of yogurt at 25℃ provided by the present invention. In the figure, shear stress is the shear stress, and shear rate is the shear rate. Figure 5 and Figure 6 As shown, due to differences in yogurt formulations, the constitutive model parameters differ for different yogurt formulations. The parameter range in the table above covers commonly available yogurts on the market. Simultaneously, the shear-induced destruction characteristic time of yogurt can be observed. Greater than shear-induced generation time This reflects that the yogurt structure takes longer to break down, while the structure formation time is relatively shorter and faster.

[0138] Similarly, using the above method, the temperature model parameters are fitted to obtain... , and the coefficient of determination of fit As shown in Table 2.

[0139] Table 2 Temperature Influence Parameters

[0140]

[0141] Due to differences in yogurt recipes, the constitutive model parameters of different yogurt recipes vary. The parameter range in the table above can cover most common yogurts.

[0142] The relationship between stress constitutive equations and temperature in structural dynamics equations can be established using temperature models. Figure 7The graph shows the relationship between stress and shear rate at different temperatures, provided by this invention. In the graph, shear stress is the shear stress and shear rate is the shear rate. Figure 8 This invention provides fitting curves of the stress-temperature relationship for different types of yogurt at different temperatures. The subplots in the figure show the non-stress term parameters in the stress constitutive equation (for structural fluids: , and , for The graph shows the relationship between yield stress and temperature, where yield stress is the yield stress and temperature (K) is the temperature. Figure 7 and Figure 8 As shown, the non-stress parameters do not change significantly with temperature and can be considered independent of temperature. The effect of temperature on yogurt is only reflected in the change of stress, which is consistent with the assumptions made when building the model.

[0143] The fermented milk viscosity prediction method provided in this invention uses rheological property test data of fermented milk samples with different formulations to fit parameters of the fermented milk constitutive model, thereby obtaining the structural dynamic parameters and temperature influence parameters of fermented milk with different formulations. This results in a constitutive model of fermented milk that can be specifically used for different formulations, which can quantitatively characterize the intrinsic quality differences of fermented milk with different formulations and accurately predict the viscosity evolution law of fermented milk products with different formulations.

[0144] In some embodiments, after fitting parameters to the constitutive model of fermented milk based on rheological property test data of fermented milk samples with different formulations to obtain the structural dynamic parameters and temperature influence parameters of fermented milk with different formulations, the method further includes:

[0145] Based on the constitutive model of fermented milk, as well as the structural dynamic parameters and temperature-affected parameters of fermented milk with different formulations, thixotropic ring prediction data of fermented milk with different formulations were obtained.

[0146] Based on thixotropic ring prediction data and thixotropic ring test data in rheological detection, the structural kinetic parameters and temperature-dependent parameters of fermented milk with different formulations were verified.

[0147] Specifically, to verify the correctness of the fitting results, the constitutive model of fermented milk was sorted out and integrated as follows:

[0148] .

[0149] To verify the structural dynamics parameters and temperature influence parameters obtained after fitting, and to determine the reliability of the fitting results, the thixotropic ring prediction data can be compared with the thixotropic ring test data in rheological testing.

[0150] Based on the constitutive model of fermented milk and the structural dynamics and temperature-affected parameters of fermented milk with different formulations, the shear stress of fermented milk with different formulations at different shear rates is predicted, resulting in thixotropic ring prediction data. The thixotropic ring prediction data is compared with the thixotropic ring test data in rheological testing; the reliability of the structural dynamics and temperature-affected parameters can be determined based on the comparison results.

[0151] Figure 9 This is a schematic diagram comparing the thixotropic ring experiment and the fitted prediction of yogurt provided by the present invention, as shown in the figure. Figure 9 As shown, the fitting results and the thixotropic ring experimental results combine well, indicating that the results are reliable. In the figure, Shear Stress represents shear stress, and Shear Rate represents shear rate.

[0152] The fermented milk viscosity prediction method provided in this invention compares the predicted thixotropic ring data with the thixotropic ring test data in rheological detection, thereby achieving reliability verification of structural dynamic parameters and temperature influence parameters.

[0153] In some embodiments, the viscosity of fermented milk is predicted based on a constitutive model of fermented milk and structural dynamic parameters and temperature-dependent parameters of fermented milk with different formulations, including:

[0154] Based on the current fermented milk formula, determine the structural kinetic parameters and temperature-affected parameters of the current fermented milk;

[0155] The viscosity of the fermented milk is predicted by substituting the current structural dynamics parameters and temperature influence parameters into the constitutive model of the fermented milk.

[0156] Specifically, the current fermented milk formula can be compared with the formulas of various fermented milk samples. The structural kinetic parameters and temperature influence parameters of the fermented milk sample with the highest formula similarity can be determined as the structural kinetic parameters and temperature influence parameters of the current fermented milk.

[0157] By substituting the structural dynamics parameters and temperature influence parameters of the current fermented milk into the constitutive model of the fermented milk, a constitutive model of the fermented milk specifically for predicting the viscosity of the current fermented milk can be obtained, thereby enabling the prediction of the viscosity of the current fermented milk.

[0158] The fermented milk viscosity prediction method provided in this invention establishes a quantitative relationship between "formula-model-viscosity", eliminating the need for viscosity prediction through trial and error, thus shortening the R&D cycle of fermented milk products and improving the R&D efficiency and product stability of fermented milk products.

[0159] In some embodiments, the method further includes:

[0160] Based on the current viscosity prediction results of fermented milk, the current fermented milk formula is adjusted.

[0161] Specifically, Figure 10 This is a schematic diagram of the product smoothness prediction based on the constitutive model provided by the present invention, as shown below. Figure 10 As shown, the constitutive model of fermented milk is determined by the formula design. Based on the model and the changes in shear rate and temperature during the processing, the rheological properties and viscosity of fermented milk products can be predicted, thereby establishing a correlation with the smoothness of the product and providing quantitative data guidance for reverse product development and process parameter optimization.

[0162] As can be seen from the model construction and fitting parameters, the differences between different fermented milk formulas can be quantitatively reflected through the multi-dimensional parameters of the model. At the same time, the dual effects of shear rate and temperature were considered during the model construction process. Therefore, the viscosity of the product can be quantitatively calculated and predicted based on the shear rate and temperature during processing.

[0163] Meanwhile, based on the constitutive model of fermented milk and the expected product viscosity, the formula can be optimized in reverse, and quantitative requirements can be put forward for process parameters.

[0164] The fermented milk viscosity prediction method provided in this invention establishes a four-dimensional quantitative model of "formulation-process-rheology-sensory perception", realizing the dual functions of positive prediction of product performance (viscosity evolution, sensory distribution) and reverse analysis of quality formation, providing theoretical and data support for product optimization and iteration.

[0165] Figure 11 This is the second schematic diagram of the fermented milk viscosity prediction method provided by the present invention, as shown below. Figure 11 As shown, the method includes:

[0166] Step 1110: Construction of the fermented milk ontology model;

[0167] Step 1120: Detection of rheological properties of fermented milk;

[0168] Step 1130: Variable parameter fitting;

[0169] Step 1140: Model convergence check;

[0170] Step 1150: Validation of predictive ability;

[0171] Step 1160, Model Application.

[0172] The fermented milk viscosity prediction method provided in this invention combines scientific mechanisms with test data to establish constitutive models of fermented milk for different formulations, so as to scientifically characterize the inherent properties of fermented milk itself. The model can be used to predict the viscosity of the final product and can be used for product formulation development and process-aided design development.

[0173] The apparatus provided in the embodiments of the present invention will be described below. The apparatus described below can be referred to in correspondence with the method described above.

[0174] Figure 12 This is a schematic diagram of the fermented milk viscosity prediction device provided by the present invention, as shown below. Figure 12 As shown, the device includes:

[0175] Model building module 1210 is used to establish a constitutive model of fermented milk based on the effects of shear rate and temperature on the viscosity of fermented milk;

[0176] The parameter fitting module 1220 is used to perform parameter fitting on the constitutive model of fermented milk based on the rheological property detection data of fermented milk samples with different formulations, so as to obtain the structural dynamic parameters and temperature influence parameters of fermented milk with different formulations.

[0177] The viscosity prediction module 1230 is used to predict the viscosity of fermented milk based on the constitutive model of fermented milk, as well as the structural dynamic parameters and temperature influence parameters of fermented milk with different formulations.

[0178] The fermented milk viscosity prediction device provided in this invention establishes a constitutive model of fermented milk based on the influence of shear rate and temperature on the viscosity of fermented milk. It then performs parameter fitting on the constitutive model based on rheological property detection data of fermented milk samples with different formulations, obtaining structural dynamic parameters and temperature-affected parameters for different formulations. Based on the constitutive model and these parameters, the viscosity of the fermented milk is predicted. By considering the influence of shear rate and temperature on the viscosity of fermented milk, a constitutive model is established from a rheological mechanism perspective. By fitting parameters to the constitutive model using rheological property detection data of fermented milk samples with different formulations, the scientific mechanism is combined with the detection data, resulting in a constitutive model specifically designed for different formulations. This model can quantitatively characterize the intrinsic quality differences of fermented milk, accurately predict the viscosity evolution of fermented milk products, and facilitate the analysis of the sensory characteristic distribution of fermented milk products with different formulations. It establishes a quantitative relationship between "formula-model-viscosity," eliminating the need for trial-and-error viscosity prediction, shortening the R&D cycle of fermented milk products, and improving R&D efficiency and product stability.

[0179] Figure 13 This is a schematic diagram of the structure of the electronic device provided by the present invention, such as... Figure 13As shown, the electronic device may include: a processor 1310, a communications interface 1320, a memory 1330, and a communications bus 1340, wherein the processor, communications interface, and memory communicate with each other via the communications bus. The processor can invoke logical commands stored in the memory to execute the methods described in the above embodiments, for example:

[0180] Based on the influence of shear rate and temperature on the viscosity of fermented milk, a constitutive model of fermented milk was established. The parameters of the constitutive model were fitted based on the rheological property test data of fermented milk samples with different formulations to obtain the structural dynamic parameters and temperature-affected parameters of fermented milk with different formulations. Based on the constitutive model of fermented milk, as well as the structural dynamic parameters and temperature-affected parameters of fermented milk with different formulations, the viscosity of fermented milk was predicted.

[0181] Furthermore, when the logical commands in the aforementioned memory can be implemented as software functional units and sold or used as independent products, they can be stored in a computer-readable storage medium. Based on this understanding, the technical solution of this invention, or the part that contributes to the prior art, or a part of the technical solution, can be embodied in the form of a software product. This computer software product is stored in a storage medium and includes several commands to cause a computer device (which may be a personal computer, server, or network device, etc.) to execute all or part of the steps of the methods described in the various embodiments of this invention. The aforementioned storage medium includes various media capable of storing program code, such as USB flash drives, portable hard drives, read-only memory (ROM), random access memory (RAM), magnetic disks, or optical disks.

[0182] The processor in the electronic device provided in this embodiment of the invention can call logical instructions in the memory to implement the above method. Its specific implementation method is the same as the aforementioned method implementation method and can achieve the same beneficial effects, which will not be repeated here.

[0183] This invention also provides a computer-readable storage medium having a computer program stored thereon, which, when executed by a processor, is implemented to perform the methods provided in the above embodiments.

[0184] The specific implementation method is the same as the aforementioned method implementation method and can achieve the same beneficial effects, so it will not be repeated here.

[0185] This invention provides a computer program product, including a computer program that, when executed by a processor, implements the method described above.

[0186] The device embodiments described above are merely illustrative. The units described as separate components may or may not be physically separate. The components shown as units 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. Those skilled in the art can understand and implement this without any creative effort.

[0187] Through the above description of the embodiments, those skilled in the art can clearly understand that each embodiment can be implemented by means of software plus necessary general-purpose hardware platforms, and of course, it can also be implemented by hardware. Based on this understanding, the above technical solutions, in essence or the part that contributes to the prior art, can be embodied in the form of a software product. This computer software product can be stored in a computer-readable storage medium, such as ROM / RAM, magnetic disk, optical disk, etc., and includes several instructions to cause a computer device (which may be a personal computer, server, or network device, etc.) to execute the methods described in the various embodiments or some parts of the embodiments.

[0188] Finally, it should be noted that the above embodiments are only used to illustrate the technical solutions of the present invention, and not to limit them; although the present invention has been described in detail with reference to the foregoing embodiments, those skilled in the art should understand that modifications can still be made to the technical solutions described in the foregoing embodiments, or equivalent substitutions can be made to some of the technical features; and these modifications or substitutions do not cause the essence of the corresponding technical solutions to deviate from the spirit and scope of the technical solutions of the embodiments of the present invention.

Claims

1. A method for predicting the viscosity of fermented milk, characterized in that, include: A constitutive model of fermented milk was established based on the effects of shear rate and temperature on the viscosity of fermented milk. Based on the rheological property test data of fermented milk samples with different formulations, the constitutive model of the fermented milk was fitted with parameters to obtain the structural dynamic parameters and temperature influence parameters of fermented milk with different formulations. Based on the constitutive model of fermented milk, as well as the structural dynamic parameters and temperature influence parameters of fermented milk with different formulations, the viscosity of fermented milk is predicted. The constitutive model of fermented milk includes a structural dynamics model and a temperature-stress relationship model; The constitutive model of fermented milk, based on the effects of shear rate and temperature on the viscosity of fermented milk, includes: Based on the stress constitutive equation and the rate equation, a structural dynamics model is established; the stress constitutive equation is used to describe the relationship between shear rate, structural parameters, and shear stress; the rate equation is used to describe the relationship between structural parameters and shear rate. Based on the relationship between chemical reaction rate and temperature, a temperature-stress relationship model is established; this model is used to describe the effect of temperature change on stress. Based on the structural dynamics model and the temperature-stress relationship model, the constitutive model of the fermented milk is determined; The stress constitutive equation is: The rate equation is: The temperature-stress relationship model is as follows: For stress; Scalar parameters characterizing the evolution of the internal structure of a fluid; Shear rate; The yield stress; The first viscosity coefficient represents the effect of structure on viscosity; The second viscosity coefficient represents the effect of complete structural failure on viscosity; The first power law exponent; For time; The coefficient representing the influence of Brownian motion; The time is the characteristic time of shear failure; The second power law exponent; For shear recovery feature time; The third power law exponent; It is a constant at a constant temperature.

2. The fermented milk viscosity prediction method according to claim 1, characterized by, The rheological property data of fermented milk samples with different formulations were used to fit the parameters of the constitutive model of the fermented milk to obtain the structural dynamic parameters and temperature-affected parameters of the fermented milk with different formulations, including: Rheological tests were performed on fermented milk samples with different formulations to obtain the rheological property test data; Based on the rheological property detection data, the constitutive model of the fermented milk is fitted with parameters to obtain the structural dynamic parameters and temperature influence parameters of fermented milk with different formulations.

3. The fermented milk viscosity prediction method according to claim 2, characterized by, The rheological testing includes at least one of the following: steady-state shear test, structure formation test, shear failure test, and thixotropic ring test.

4. The fermented milk viscosity prediction method according to claim 2, characterized by, After fitting the rheological property data of fermented milk samples with different formulations to the constitutive model of the fermented milk to obtain the structural dynamic parameters and temperature-affected parameters of the fermented milk with different formulations, the method further includes: Based on the constitutive model of fermented milk, as well as the structural dynamic parameters and temperature influence parameters of fermented milk with different formulations, thixotropic ring prediction data of fermented milk with different formulations were obtained. Based on the thixotropic ring prediction data and the thixotropic ring test data in the rheological detection, the structural kinetic parameters and temperature influence parameters of fermented milk with different formulations are verified.

5. The fermented milk viscosity prediction method according to claim 1, characterized by, The prediction of the viscosity of fermented milk based on the constitutive model of fermented milk, as well as the structural dynamic parameters and temperature-affected parameters of fermented milk with different formulations, includes: Based on the current fermented milk formula, determine the structural kinetic parameters and temperature influence parameters of the current fermented milk; The viscosity of the current fermented milk is predicted by substituting the structural dynamics parameters and temperature influence parameters of the current fermented milk into the constitutive model of the fermented milk.

6. The fermented milk viscosity prediction method according to claim 5, characterized in that, The method further includes: Based on the viscosity prediction results of the current fermented milk, the formula of the current fermented milk is adjusted.

7. A fermented milk viscosity prediction device, characterized in that, include: The model building module is used to establish a constitutive model of fermented milk based on the effects of shear rate and temperature on the viscosity of fermented milk; The parameter fitting module is used to perform parameter fitting on the constitutive model of fermented milk based on the rheological property detection data of fermented milk samples with different formulations, so as to obtain the structural dynamic parameters and temperature influence parameters of fermented milk with different formulations. The viscosity prediction module is used to predict the viscosity of fermented milk based on the constitutive model of fermented milk, as well as the structural dynamic parameters and temperature influence parameters of fermented milk with different formulations. The constitutive model of fermented milk includes a structural dynamics model and a temperature-stress relationship model; The constitutive model of fermented milk, based on the effects of shear rate and temperature on the viscosity of fermented milk, includes: Based on the stress constitutive equation and the rate equation, a structural dynamics model is established; the stress constitutive equation is used to describe the relationship between shear rate, structural parameters, and shear stress; the rate equation is used to describe the relationship between structural parameters and shear rate. Based on the relationship between chemical reaction rate and temperature, a temperature-stress relationship model is established; this model is used to describe the effect of temperature change on stress. Based on the structural dynamics model and the temperature-stress relationship model, the constitutive model of the fermented milk is determined; The stress constitutive equation is: The rate equation is: The temperature-stress relationship model is as follows: For stress; Scalar parameters characterizing the evolution of the internal structure of a fluid; Shear rate; The yield stress; The first viscosity coefficient represents the effect of structure on viscosity; The second viscosity coefficient represents the effect of complete structural failure on viscosity; The first power law exponent; For time; The coefficient representing the influence of Brownian motion; The time is the characteristic time of shear failure; The second power law exponent; For shear recovery feature time; The third power law exponent; It is a constant at a constant temperature.

8. An electronic device comprising a memory, a processor, and a computer program stored on the memory and executable on the processor, characterized in that, When the processor executes the computer program, it implements the fermented milk viscosity prediction method according to any one of claims 1 to 6. 9.A non-transitory computer-readable storage medium having stored thereon a computer program, characterized in that, When the computer program is executed by the processor, it implements the fermented milk viscosity prediction method according to any one of claims 1 to 6.

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