Continuous coffee cold brew concentration device based on intelligent monitoring

Abstract

The present application relates to coffee cold extraction concentration equipment technical field, specifically, it relates to continuous coffee cold extraction concentration equipment based on intelligent monitoring, it includes intelligent pretreatment unit, intelligent cold extraction control unit, quality monitoring interception unit and concentration pre-adjustment unit, the intelligent pretreatment unit gathers coffee bean parameter and moisture content data through wireless radio frequency identification technology, the intelligent cold extraction control unit controls cavity switching through servo motor accurately, it is best to match the extraction environment to different characteristics of coffee powder, based on machine learning algorithm, real-time analysis temperature, pressure and concentration parameters in the process, dynamic adjustment extraction process parameters.Quality monitoring interception unit carries out multidimensional quality evaluation to extraction liquid, ensures that the quality of final product is stable.The present application constructs the whole process intelligent control system from raw material processing to finished product output, and significantly improves the quality consistency and production efficiency of coffee cold extraction concentration product.

Description

TECHNICAL FIELD

[0001] The present application relates to the technical field of coffee cold brew concentration equipment, in particular to a continuous coffee cold brew concentration equipment based on intelligent monitoring. BACKGROUND

[0002] Under the trend of industrialized production of specialty coffee, continuous coffee cold brew concentration equipment has gradually become a necessity in the industry. However, the cold brew unit usually runs with a fixed program, which cannot perceive the real-time state changes of coffee powder and respond to the flavor extraction needs of different origins. This leads to significant fluctuations in the quality of cold brew, forcing the concentration unit to be in a "fire-fighting" state of work. To alleviate output fluctuations, existing technologies generally add sensors and feedback regulation systems at the concentration link, trying to compensate for upstream defects through downstream regulation.

[0003] Although the existing technology can stabilize the concentration of the final product to some extent through feedback control of the concentration unit, since the adjustment action can only start after the cold brew enters the concentration link, the system cannot avoid the production of inferior products in the early stage. Specifically, when the concentration of the cold brew fluctuates, the adjustment mechanism of the concentration unit needs a certain time to respond and correct. During this period, unqualified cold brew has entered the concentration process, resulting in some substandard products. This "pollution first and then treatment" method not only reduces overall efficiency, but also increases waste and energy consumption. SUMMARY

[0004] The present application provides a continuous coffee cold brew concentration equipment based on intelligent monitoring, which dynamically switches the fast extraction bitterness suppression cavity, the slow extraction flavor optimization cavity and the intelligent adjustment emergency cavity below the pretreatment channel through a servo motor driven half-ring rotating support, realizing precise extraction space adaptation of coffee powder with different roasting characteristics; at the same time, based on coffee bean parameters and moisture content data, cold brew control data packets are generated, gradient response strategies are used to adjust the backflush intensity in real time and switch the intelligent adjustment emergency cavity, and predictive interception strategies are used to perform graded speed reduction, cooling temperature control and drain valve switching, to generate cold brew control data packets containing process traceability labels, flavor stability reports and risk thermograms, thereby solving the problems raised in the above background art, that is:

[0005] The traditional coffee cold brew equipment lacks real-time monitoring and dynamic adjustment capabilities, resulting in unstable extraction quality.

[0006] To achieve the above purpose, the coffee cold brew concentration equipment includes a coffee machine, the coffee machine is integrated with an intelligent pretreatment unit, the intelligent pretreatment unit collects coffee bean parameters and moisture content data, and delivers coffee powder through a pretreatment channel, and further includes:

[0007] A cold extraction chamber, a servo motor is arranged inside the cold extraction chamber, a half-ring rotating support is fixed to the output end of the servo motor, a fast extraction bitter inhibition cavity, a slow extraction flavor optimization cavity and a smart adjustment emergency cavity are arranged at the other end of the half-ring rotating support, and the cavities are used for switching to below the vertical reference axis of the pretreatment channel by rotating the half-ring rotating support;

[0008] An intelligent cold extraction control unit is used for adjusting cold extraction process parameters through a cold extraction control data packet, and the cold extraction control data packet comprises:

[0009] A process traceability label generated based on coffee bean parameters is used for recording information of enabled cavities.

[0010] A flavor stability report generated based on temperature data, concentration data and water content data;

[0011] A risk heat map generated based on a gradient response strategy and a predictive interception strategy is used for marking a jam probability distribution and emergency event coordinates.

[0012] The gradient response strategy is triggered based on cavity pressure data and is used for determining a recoil strength fine adjustment and switching a smart adjustment emergency cavity.

[0013] The predictive interception strategy is triggered based on concentration data and is used for performing a graded speed reduction, cooling temperature control and drain valve switching.

[0014] The intelligent cold extraction control unit transmits the cold extraction control data packet to a quality monitoring interception unit, and is used for configuring coffee concentrate parameters.

[0015] In the technical solution, the spiral flow guide structure of the slow extraction flavor optimization cavity is specially designed for the dense cell wall of light roasted beans to ensure sufficient extraction of flower fruit aroma precursors; the micro-hole jet array of the fast extraction bitter inhibition cavity is optimized for the porous structure of dark roasted beans to effectively inhibit excessive dissolution of bitter substances; the acoustic vibration disc and the cooling system of the smart adjustment emergency cavity constitute the last line of defense and can quickly respond to abnormal working conditions; the acoustic vibration disc is integrated at the top end of the smart adjustment emergency cavity 900 and is driven by a piezoelectric ceramic transducer, the working frequency is 20-40 kHz, and the cavitation effect generated by high-frequency vibration is used for decomposing coffee powder blockage; the cavity interlayer is embedded with an annular cooling pipeline, an external cooling liquid circulation system is connected through a threaded interface, and the cooling liquid flow is 5L / min. When the sensor detects that the temperature is greater than 90°C or the pressure is greater than 0.5MPa, the system automatically switches to the smart adjustment emergency cavity 900, starts the acoustic vibration disc to operate for 5-10 seconds to remove the blockage, and simultaneously starts the cooling system to reduce the cavity temperature to below 50°C within 30 seconds.

[0016] The cold extraction control data packet is transmitted to the quality monitoring interception unit through the process traceability label, the flavor stability report and the risk heat map. Figure ThreeThe organic combination of the three, i.e., the process traceability label, the flavor stability report and the risk thermal map, forms a complete intelligent regulation closed loop, if only the process traceability label is provided and the flavor stability report is absent, the system cannot respond to the deviation of the water flow rate caused by the change of the moisture content in real time, resulting in insufficient extraction or over-extraction, if only the flavor stability report is provided and the risk thermal map is absent, the equipment will lose the predictability of abnormal working conditions such as blockage and can only respond to the fault that has occurred, if only the risk thermal map is provided and the process traceability label is absent, the system cannot accurately match the best extraction cavity according to the roasting characteristics, resulting in low flavor extraction efficiency, and the three work together to overcome the defects of parameter drift of the traditional single-module system.

[0017] On this basis, the intelligent cold extraction control unit triggers a space adaptation mechanism based on coffee bean parameters, the space adaptation mechanism is to switch the fast extraction bitterness inhibition cavity and the slow extraction flavor optimization cavity according to the type of coffee beans, and the gradient response strategy is used to determine the backflushing intensity fine adjustment and switch the intelligent tuning emergency cavity.

[0018] In another technical solution, the intelligent cold extraction control unit analyzes the powder moisture state through a central controller based on the moisture content data, generates a variable frequency water pump speed instruction to control the extraction contact time, and the predictive interception strategy is used to perform staged speed reduction, cooling temperature control and drain valve switching.

[0019] This technical solution realizes the accurate regulation of the coffee extraction process through the intelligent cold extraction control unit, and the core is to convert the coffee bean characteristics and the moisture content parameters into accurate process control instructions. Based on the space adaptation mechanism triggered by the coffee bean parameters, the system can intelligently identify the roasting type and automatically switch the fast extraction bitterness inhibition cavity or the slow extraction flavor optimization cavity, wherein the fast extraction cavity quickly extracts the flavor substances of dark roasted beans while inhibiting the bitter components through high-pressure micro-hole jet, and the slow extraction cavity prolongs the extraction time of light roasted beans to fully release the floral and fruity aroma by using spiral guide; at the same time, the water flow rate regulation system based on the moisture content data analyzes the powder moisture state in real time through a central controller, generates a variable frequency water pump speed instruction to accurately control the extraction contact time, and automatically reduces the flow rate of high-moisture raw materials to prolong the extraction, and improves the flow rate to prevent thermal damage under low-moisture working conditions. The two regulation mechanisms work together, the former ensures the best matching of the extraction environment and the coffee powder characteristics, and the latter maintains the stable powder-water contact time, which solves the problem of uneven extraction caused by fixed parameters of traditional equipment.

[0020] Compared with the prior art, the beneficial effects of the present application are:

[0021] 1. On the control system, the application builds a complete intelligent regulation and control loop. Through the cold extraction control data package, the process parameters are accurately matched with the characteristics of the raw materials, the process traceability label ensures the accuracy of the selection of the roasting type and the cavity, the flavor stability report maintains the stability of the extraction process through the water content compensation model, and the risk thermal map provides predictive maintenance decisions. This trinity data-driven mode enables the device to have adaptive adjustment capability, significantly improves the extraction efficiency and flavor preservation rate, and solves the problem of parameter drift of traditional segmented control systems.

[0022] 2. On the mechanical structure, the application adopts a mechanical innovation of a semi-ring rotating support integrating three functional cavities, so that the device can automatically match the best extraction environment according to the roasting characteristics. The slow extraction flavor optimization cavity ensures the full release of light roast coffee flavor substances through spiral flow guide, the fast extraction bitter inhibition cavity effectively controls the bitter components of dark roast coffee through high-pressure micro-hole jet, and the intelligent adjustment emergency cavity provides a rapid response mechanism for abnormal working conditions. This modular cavity design fundamentally solves the technical bottleneck that traditional single-cavity devices cannot consider different roasting characteristics. BRIEF DESCRIPTION OF DRAWINGS

[0023] Figure 1 is a schematic diagram of the overall process structure of the application;

[0024] Figure 2 is a schematic diagram of the overall structure of the coffee machine of the application from the side;

[0025] Figure 3 is a schematic diagram of the overall structure of the coffee machine of the application from the front;

[0026] Figure 4 is a schematic diagram of the overall structure of the coffee machine of the application from the front;

[0027] Figure 5 is a schematic diagram of the coffee bean variety identification process of the intelligent preprocessing unit of the application;

[0028] Figure 6 is a schematic diagram of the internal structure of the cold extraction chamber of the application from the back;

[0029] Figure 7 is a schematic diagram of the internal structure of the cold extraction chamber of the application from the front;

[0030] Figure 8 is a schematic diagram of the structure process of the intelligent preprocessing unit of the application;

[0031] Figure 9 is a schematic diagram of the internal structure of the cold extraction chamber of the application from the front;

[0032] The meanings of the various reference numbers in the figures are as follows:

[0033] 100, coffee machine; 1001, servo motor; 1002, half-ring rotating support; 1003, pretreatment channel; 1004, base; 1005, support frame; 1006, crushing chamber; 1007, cold extraction chamber; 1008, quality monitoring chamber; 1009, concentration chamber; 200, central control system; 2001, feed inlet; 2002, discharge outlet; 2003, high-frequency sensing array; 2004, wireless identification device; 2005, infrared moisture monitoring device; 300, intelligent pretreatment unit; 400, intelligent cold extraction control unit; 500, quality monitoring and interception unit; 600, concentration pre-adjustment unit; 700, slow extraction flavor optimization cavity; 800, fast extraction bitterness inhibition cavity; 900, intelligent adjustment emergency cavity. DETAILED DESCRIPTION

[0034] The technical solutions in the embodiments of the present application will be described clearly and completely below with reference to the drawings in the embodiments of the present application. Obviously, the described embodiments are only part of the embodiments of the present application, rather than all the embodiments. Based on the embodiments in the present application, all other embodiments obtained by those skilled in the art without creative work fall within the scope of protection of the present application.

[0035] Meanwhile, some technical terms are explained here:

[0036] The TDS inversion model is a dynamic prediction algorithm based on the real-time total dissolved solids (TDS) concentration curve. By analyzing the change rate and inflection point characteristics of TDS value during extraction, a bitter substance dissolution kinetics model is established to identify the critical window period of bitter substance release from deep roasted beans (usually when the TDS growth rate exceeds 0.5% / s in the late extraction period).

[0037] Currently, due to the lack of real-time monitoring and dynamic adjustment capability, the traditional coffee cold extraction equipment leads to unstable extraction quality. The present application provides a continuous coffee cold extraction and concentration equipment based on intelligent monitoring, as shown in Figure 1 、 Figure 2As shown, the coffee machine 100 integrates a central control system 200 and intelligent preprocessing unit 300, intelligent cold extraction control unit 400, quality monitoring interception unit 500 and concentration pre-adjustment unit 600 cooperatively regulated by the central control system 200. Coffee beans enter the crushing chamber 1006 through the feed port 2001 of the intelligent preprocessing unit 300. After the coffee beans are crushed into coffee powder under the crushing instruction of the central control system 200, the coffee powder is transported to the cold extraction chamber 1007, and the multi-modal extraction process is regulated by the intelligent cold extraction control unit 400. The liquid output from the cold extraction cavity flows through the quality monitoring interception unit 500 for real-time quality inspection, and the qualified liquid is input into the concentration cavity. Finally, the concentration system is controlled by the concentration pre-adjustment unit 600 to complete the output of the coffee finished product. The central control system 200 realizes data intercommunication and instruction cooperation among the four units through an industrial bus, builds a full-process intelligent control closed loop from raw material processing to finished product output, and ensures the stability of the extraction liquid concentration and the consistency of the flavor.

[0038] As shown in Figure 2 , Figure 3 The coffee machine 100 of the present application comprises a base 1004, and the crushing chamber 1006, the cold extraction chamber 1007, the quality monitoring chamber 1008 and the concentration chamber 1009 are sequentially fixed on the base 1004 from top to bottom through the support frame 1005. Figure 4 As shown, the crushing chamber 1006 is located at the top end of the coffee machine 100, a wireless identification recognition device 2004 is installed at the top of the outside of the crushing chamber 1006, and an infrared moisture monitoring device 2005 is installed at the inside of the crushing chamber 1006. The bottom end of the crushing chamber 1006 is connected with the preprocessing channel 1003, and the bottom end of the preprocessing channel 1003 extends into the inside of the cold extraction chamber 1007.

[0039] As shown in Figure 6 , Figure 7As shown, the cold brewing chamber 1007 of the coffee machine 100 adopts a rotary cavity design: the pretreatment channel 1003 is placed as a vertical reference axis at the upper end of the cold brewing cavity, and its axis is coaxially aligned with the fast brewing bitterness suppression cavity 800 below, with an axial gap maintaining a process set distance but without rigid connection; the outer periphery of the fast brewing bitterness suppression cavity 800 is covered and fixedly connected by the fixed ring at the bottom of the semi-ring rotary support 1002, the semi-ring rotary support 1002 is a whole semi-ring frame structure, and three fixed rings are fixed to the outer edge thereof by rigid connection, and the remaining two fixed rings are arranged on the left and right sides of the fast brewing bitterness suppression cavity 800, the fixed ring on the left side of the semi-ring rotary support 1002 rigidly carries the slow brewing flavor optimization cavity 700, and the fixed ring on the right side of the semi-ring rotary support 1002 rigidly carries the intelligent adjustment emergency cavity 900; the other end of the semi-ring rotary support 1002 is coaxially fixedly connected to the output end of the servo motor 1001 through a flange, and the whole semi-ring rotary support 1002 is driven to revolve around the axis of the pretreatment channel 1003 by the servo motor 1001, so that the slow brewing flavor optimization cavity 700 or the intelligent adjustment emergency cavity 900 can be rotated to the working position of the fast brewing bitterness suppression cavity 800, the vertical alignment of any cavity with the outlet of the pretreatment channel 1003 is realized, and it is ensured that the coffee powder can directly fall into the target cavity. Figure 4 As shown, the quality monitoring chamber 1008 further comprises a high-frequency sensing array 2003 including an online refractometer and an ultraviolet spectrum probe at the bottom end thereof, the coffee powder after monitoring enters the concentration chamber 1009 at the bottom end for final concentration treatment, and then the coffee formed enters a cup through the discharge port 2002.

[0040] The intelligent pretreatment unit 300 is the core of raw material processing, as shown in Figure 5 , Figure 8 As shown, first, the coffee beans entering from the feed port 2001 are identified, and the coffee bean variety identification strategy is divided into two levels: the first level is manual identification, the user knows the variety of the coffee beans poured, and manually switches the cold brewing cavity in the cold brewing chamber 1007; the second level is mechanical identification, the user cannot know the variety of the coffee beans through the packaging bag, and the variety of the coffee beans is identified by a wireless identification device 2004; after the identification strategy is implemented, the coffee beans are crushed in the crushing chamber 1006, a vibrating distribution area is installed below the crushing chamber 1006, the vibrating distribution area is provided with a stainless steel screen mesh mechanism that moves horizontally and reciprocally, the screen mesh is periodically displaced by a vibrating motor, which effectively breaks down coffee powder clumps and ensures uniform dispersion of the material; the inert environment area provided below the vibrating distribution area is composed of a stainless steel sealed cavity, a high-purity nitrogen injection system arranged in a ring at the top is used to build a dynamic gas regulation mechanism to form a stable low-oxygen protection environment; and the infrared moisture monitoring device 2005 at the outlet of the vibrating distribution area captures the water content state of the powder by characteristic spectrum.

[0041] During the data acquisition process, the coffee bean parameters (including origin, roasting degree, and historical process indicators) obtained by the wireless identification recognition device 2004 and the moisture content data generated by the infrared moisture monitoring device 2005 are transmitted to the central control system 200 through the industrial Internet of Things system, respectively. Among them, the coffee bean parameters are used to generate extraction strategy configuration instructions, and the moisture content data is converted into water flow rate control signals. The two types of parameters are independently transmitted and logically isolated to ensure that the control instructions received by the subsequent unit accurately correspond to the physical characteristics: the coffee bean attribute parameters will determine the dynamic parameter combination in the extraction process, and the moisture content data will directly affect the operation reference of the liquid flow execution mechanism.

[0042] The homogeneous coffee powder that has completed physical processing is transported to the material receiving port of the subsequent unit through an airtight valve, forming a parallel transmission structure of physical flow and data flow. The technical value of the intelligent preprocessing unit 300 lies in the construction of a triple protection mechanism: mechanical vibration realizes powder homogenization processing, inert gas establishes a chemical protection barrier, and feature data acquisition is converted into executable instructions preloaded into the control system. When the standard material enters the subsequent process, the temperature curve, pressure gradient, and time parameters matched with its characteristics have been pre-configured in the central control system 200, laying a traceable decision basis for accurate control of the whole process. All sensor data are transmitted through independent communication channels, and the coffee bean parameter set collected by the wireless identification recognition device 2004 and the moisture content parameter obtained by the infrared moisture monitoring device 2005 are respectively mapped to different control dimensions, forming a data-driven intelligent decision chain.

[0043] Although the intelligent preprocessing unit 300 realizes the standardization of the physical state of the raw material and the pre-configuration of the key parameters, its capability boundary lies in the inability to directly intervene in the dynamic extraction process. The microscopic structural differences of different coffee powders produced by the roasting process form an irreconcilable extraction contradiction: light roast beans retain dense cell wall structures and need to be extracted slowly to fully release the floral and fruity aroma substances; deep roast beans have honeycomb pores produced by the pyrolysis of cell walls under high temperature, and if the traditional long-time slow extraction process is used, it will lead to excessive dissolution of bitter small molecule substances. The intrinsic functional requirements of these two types of coffee beans for the extraction environment (long / short extraction, low / high pressure flushing) constitute a technical essential contradiction, and traditional single-chamber equipment cannot simultaneously meet the requirements due to physical structure limitations, and can only produce a compromise by sacrificing flavor. Therefore, we introduce the intelligent cold extraction control unit 400, which builds differentiated decoupling spaces through a multi-modal cavity architecture to effectively regulate the extraction of coffee powder.

[0044] As Figure 9As shown, the slow extraction flavor optimization chamber 700 has a smooth design on the inner wall, which is specially used for slow extraction of light roasted coffee powder, and fully extracts the floral and fruity aroma substances by prolonging the water-powder contact time (about 3-5 minutes); the fast extraction bitter inhibition chamber 800 is installed at the bottom of the semi-ring rotating support 1002, and the inner wall surface is provided with a plurality of inclined groove stripes to guide the water flow to form a turbulent flow, and cooperates with the built-in micro-hole nozzle array to realize high-pressure fast extraction (30-60 seconds), which is suitable for deep roasted beans to inhibit the generation of bitter taste; the intelligent adjustment emergency chamber 900 has a threaded interface at one end, which can be quickly connected to the cooling system, and when the temperature anomaly (>90℃) or pressure exceeds the standard (>0.5MPa) is detected, it is automatically switched to the chamber, and the high-frequency acoustic vibration disc is used to remove the blockage and start the annular cooling pipeline for emergency cooling.

[0045] When the central control system 200 receives the roasting characteristic parameters, the space adaptation mechanism is triggered immediately: the light roasted bean signal drives the semi-ring rotating support 1002 to rotate, so that the slow extraction chamber is vertically positioned with the pretreatment channel 1003 and the flow guiding program is activated. After the water flow is injected into the chamber through the atomizing nozzle, it slowly infiltrates under the constraint of the spiral flow channel, the extraction period is automatically extended by several times, and the floral and fruity aroma precursor substances in the dense cell wall can be fully released; the deep roasted bean signal switches the fast extraction chamber to the working position, and the process traceability label core parameters are generated synchronously: the roasting type (light roasted / deep roasted identification), the enabled chamber number (slow extraction chamber / fast extraction chamber) and the space adaptation trigger timestamp. The high-pressure water flow is accelerated to form a vertical jet through the micro-hole array, and cooperates with the pulse generator to intermittently flush the powder layer pores, which can extract flavors efficiently while discharging bitter components. At the same time, the moisture content data synchronously intervenes in the physical property compensation process: the high-moisture raw material automatically reduces the flow rate and prolongs the contact time, and the low-moisture working condition increases the flow rate to prevent thermal damage, and the variable frequency water pump dynamically responds to form an adaptive process curve.

[0046] The raw material moisture content data triggers the secondary regulation mechanism: the high-moisture raw material automatically reduces the water flow rate when entering, and prolongs the effective contact time of powder and water; the low-moisture working condition increases the flow rate to prevent heat accumulation. The regulation is dynamically executed by the variable frequency water pump to form an active compensation to the physical property fluctuation. During operation, the distributed sensor network scans the environmental state in real time: the temperature field monitors the dynamic adjustment of the atomization coverage range to eliminate the temperature difference of the chamber; the pressure fluctuation analysis triggers the gradient response strategy, and the intensity of the backflushing is adjusted when the pressure difference anomaly initially appears, and the intelligent adjustment emergency chamber 900 takes over the process when the continuous deterioration occurs.

[0047] The intelligent cold brewing control unit 400 serves as the decision-making center of the whole process, and its workflow forms a strict logic chain: when the flange interface receives the standard coffee powder from the pretreatment unit, the roasting characteristic parameters and the moisture content data are synchronized to the central control system 200. The roasting parameters first trigger the electric control decision layer: if the light roast bean identification is recognized, the rotating half-ring rotating support 1002 immediately drives the slow brewing flavor optimization cavity 700 to be vertically aligned with the material inlet, and the atomizing spray program is loaded; if it is a deep roast signal, the fast brewing bitter suppression cavity 800 is switched to the working position, and the cavity bottom high-pressure pulse array is activated. This process ensures that the cavity interface is connected in sub-millimeter precision through the photoelectric positioning system, avoiding the risk of physical leakage.

[0048] After the roasting parameter decision is completed, the moisture content data immediately intervenes in the water flow regulation logic: the central controller analyzes the moisture content of the powder, and generates a variable frequency water pump speed instruction. When the detected moisture content is higher than the reference value (for example, the moisture content of coffee powder is saturated in the rainy season), the system automatically reduces the flow rate by 20%, prolongs the effective contact time to compensate for flavor extraction; otherwise, the flow rate is increased by 15% to prevent heat aggregation from damaging volatile substances. In this step, the preset program is combined with real-time data to form a dynamic process curve, and the water flow compensation amount is calculated through the following physical property response model:

[0049] ;

[0050] In the formula, V represents the water flow rate after compensation;

[0051] V represents the reference flow rate (determined by the roasting type);

[0052] V represents the preset reference moisture content;

[0053] V represents the real-time moisture content monitored by infrared;

[0054] V represents the moisture content sensitivity coefficient;

[0055] V represents the compensation direction factor (high moisture content takes -1, low moisture content takes +1).

[0056] In this process, a high-precision electromagnetic flow sensor installed on the main water inlet pipeline monitors the actual water flow rate into the cold brewing cavity in real time. The flow sensor feeds back the instantaneous flow data to the central control system 200, which compares it with the target flow set value calculated based on the moisture content of the coffee powder and the roasting characteristics. The central control system 200 generates accurate variable frequency water pump speed instructions accordingly, forming a closed-loop feedback regulation loop to ensure that the water flow rate strictly follows the preset process curve dynamic changes, effectively compensating for the impact of raw material property fluctuations.

[0057] After entering the extraction stage, the distributed sensor network starts millisecond-level environmental monitoring: temperature field distribution sensors detect hot and cold spots inside the cavity, automatically adjust the angle of the atomizing nozzle to eliminate temperature difference dead zones; pressure fluctuation spectrum analyzers capture flow channel pressure difference abnormalities, and all environmental monitoring data is written in real time into the flavor stability report: temperature data control accuracy (maximum temperature difference < 1.2°C), concentration data fluctuation trajectory (TDS value sampled every 30 seconds), and pressure data stability coefficient (duration ratio within fluctuation threshold), while triggering gradient response strategies: fine-tune the recoil intensity when the pressure difference initially rises, and start the intelligent adjustment emergency cavity 900 to take over the process when it continues to deteriorate. This dynamic regulation is based on the pressure-diameter correlation algorithm, which calculates the fine powder ratio and the optimal flushing intensity in real time.

[0058] When the bitter release window period of the deep roasted beans is detected (predicted by the TDS inversion model), the flavor release model simultaneously constructs a three-level predictive interception strategy: based on the real-time concentration curve to predict the bitter burst window, the system sequentially executes flow rate staged attenuation → ring cooling system temperature control → concentration exceeds the threshold to switch the exhaust valve. Specifically, the first stage reduces the water flow rate by 50% to delay the dissolution of substances, the second stage activates the ring cooling tube to control the temperature to 5°C to inhibit the reaction rate, and the third stage directly switches the exhaust valve when the pyrazine concentration exceeds the threshold. The self-learning engine predicts the risk of blockage by historical fault thermograms, and starts the nozzle self-cleaning module in advance; combined with the temperature change rate to optimize the cooling power parameters, the system continuously evolves; combined with historical blockage records and this time's temperature change rate, a dynamically updated risk thermogram is generated, which includes the blockage probability distribution (based on the fine powder aggregation model), the flavor attenuation node (bitter release time window), and the emergency event coordinates (abnormal pressure burst location).

[0059] The extracted cold brew is delivered to the subsequent cavity, while the cold brew control data package is simultaneously packaged and delivered to the quality monitoring interception unit 500: the process traceability label integrates the roasting type, the activated cavity, and the event log; the flavor stability report records the concentration fluctuation trajectory and the temperature control accuracy; the risk thermogram marks the high-probability blockage area and the flavor attenuation node. This data package is transmitted to the quality monitoring unit through the industrial bus to predict the key areas of quality inspection, such as the high-risk blockage marked area which requires increased pressure scanning frequency. Thus, the intelligent cold brew control unit 400 has completed the complete closed loop of "cavity division to solve extraction contradictions, material property compensation to cope with raw material fluctuations, real-time risk control to intercept process abnormalities, and data empowerment to drive quality inspection upgrade", achieving a breakthrough in both light roasted bean floral retention rate and deep roasted bean bitter inhibition rate.

[0060] The quality monitoring interception unit 500 is the core quality inspection gateway before the concentrated link of the cold brewing liquid. It realizes holographic quality evaluation through multi-source data fusion. The electromagnetic flowmeter configured at the entrance of the unit collects the instantaneous volume flow of the cold brewing liquid in real time. The data is transmitted synchronously to the central database and the concentration pre-adjustment unit 600 through the industrial bus: the flow value is used for cumulative batch processing amount statistics, and is also used as a key input parameter for subsequent concentration ratio calculation. At the same time, the unit receives the cold brewing control data packet from the intelligent cold brewing control unit 400, which includes the process traceability label (roasting type / activated cavity / water flow regulation event), flavor stability report (concentration fluctuation trajectory) and risk thermal diagram (temperature change rate / clogging probability distribution), forming a reference system for quality evaluation.

[0061] Based on the above data basis, the high-frequency sensor array 2003 integrated in the unit starts dynamic scanning: the online refractometer continuously monitors the total dissolved solids (TDS) concentration, and the ultraviolet spectrum probe specifically captures the characteristic absorption peak of the pyrollic substance such as melanoidin. The system compares the real-time concentration data with the target concentration interval provided by the cold brewing unit, combines the flow fluctuation characteristics and special regulation events (such as “deep roasting three-stage cooling”) in the process label, calculates the quality deviation index, and finally generates the regulation instruction set. The index triggers a three-level response mechanism: when the deviation is <8%, send the regulation instruction set (including the measured concentration value, flow compensation coefficient and roasting characteristic parameter) to the concentration pre-adjustment unit 600; the deviation is in the interval of 8%-15%, activate the online dilution module to dynamically adjust the concentration, and simultaneously start the temperature compensation to protect the volatile substances; when the deviation is >15% or the detection of pyrollic substance exceeds the standard, immediately switch the three-way valve to guide the abnormal liquid flow to the waste liquid recovery channel, and trigger the cold brewing cavity self-cleaning program in reverse.

[0062] Finally, when the cold brewing liquid that passes the quality inspection is delivered to the concentration pre-adjustment unit 600, the regulation instruction set is transmitted synchronously. The instruction set includes three functional layers: the basic parameter layer provides the measured concentration, instantaneous flow and temperature curve; the compensation strategy layer marks the extraction deficiency identifier and component balance coefficient; the risk warning layer transmits the prediction value of the peak degree of volatile substances and the degradation rate of heat-sensitive substances. This data packet enables the concentration pre-adjustment unit 600 to complete three presettings before feeding: according to the flow and target concentration ratio, preset the evaporation intensity, based on the component balance coefficient, optimize the membrane separation parameters, and refer to the heat-sensitive substance degradation rate to dynamically constrain the heating time, realizing the fundamental change from passive response to active adaptation.

[0063] The concentration pre-adjusting unit 600 is the core of terminal process control, which receives the three-layer structured instruction set transmitted by the quality monitoring interception unit 500 in real time through an industrial bus: a basic parameter layer, a compensation strategy layer and a risk early warning layer. The dynamic configuration engine inside the unit generates a concentration process parameter matrix accordingly: based on instantaneous flow and target concentration ratio, multiple evaporation intensities are set; according to the component balance coefficient, the membrane separation gradient combination is optimized; and the thermal processing contact time is constrained by referring to the thermal sensitive substance degradation model. This pre-configuration mechanism enables the concentration process parameters to be loaded synchronously before the cold-brewed liquid enters, completely eliminating the response delay of the traditional concentration link.

[0064] During execution, the unit implements double closed-loop verification: the concentration liquid solid content is compared with the reference value provided by the quality unit in real time through an online density sensor; when the risk early warning group detects abnormal activity of volatile substances, the low-temperature protection program is activated to inhibit flavor attenuation; if the component balance coefficient shows that a specific flavor substance is missing, the trace buffer injection system is started for directional compensation. All the regulated data are written into the whole-process process traceability chain synchronously, forming a complete digital twin from the raw material roasting characteristics to the concentration product indicators.

[0065] The concentrated coffee stock solution is output as the final product through a sterile module, and the core quality indicators strictly match the pre-set flavor framework: the concentration fluctuation range is significantly better than the industry standard, the retention rate of characteristic flavor substances is maximized, and the content of bitter compounds is effectively inhibited. The system synchronously generates a whole-process quality file, which records the key control point data from the pretreatment inert environment control, cold-brewing temperature and pressure stability to the concentration process parameter precision, and is associated with the event analysis report of the quality interception unit.

[0066] The precise adaptation of roasting characteristics and cavity functions is achieved through multi-modal extraction space decoupling technology, the influence of raw material physical property fluctuation is eliminated by combining the dynamic process compensation mechanism driven by water content, and the passive response of the traditional concentration link is changed into active adaptation by relying on the pre-judgment quality interception and concentration parameter pre-adjusting technology. The present application solves the problem of unstable extraction quality caused by the lack of real-time monitoring and dynamic adjustment capability in traditional coffee cold-brewing equipment, realizes the complete preservation of the characteristic flavor substance spectrum of fine coffee in a continuous industrial production scene, and outputs a commercial-grade cold-brewed concentrated liquid product with stable concentration, controllable bitterness and distinct flavor levels.

[0067] The basic principles, main features and advantages of the present application are shown and described above. Those skilled in the art should understand that the present application is not limited by the above examples, and the above examples and descriptions in the specification are only preferred examples of the present application and are not intended to limit the present application. Without departing from the spirit and scope of the present application, various changes and improvements can be made to the present application, and these changes and improvements all fall within the scope of the claimed present application. The scope of protection of the present application is defined by the appended claims and their equivalents.

Claims

1. A continuous coffee cold brew concentration device based on intelligent monitoring, comprising a coffee machine (100), the coffee machine (100) is integrated with an intelligent preprocessing unit (300), the intelligent preprocessing unit (300) collects coffee bean parameters and moisture content data, and delivers coffee powder through a preprocessing channel (1003), characterized in that, Also include: A cold extraction chamber (1007) is provided with a servo motor (1001) inside, the output end of the servo motor (1001) is fixedly connected with a half-ring rotating support (1002), the other end of the half-ring rotating support (1002) is provided with a fast extraction bitter inhibition cavity (800), a slow extraction flavor optimization cavity (700) and a smart adjustment emergency cavity (900), and the half-ring rotating support (1002) is used for switching each cavity below the vertical reference axis of the pretreatment channel (1003) by rotating; An intelligent cold extraction control unit (400) is used for adjusting cold extraction process parameters through a cold extraction control data packet, and the cold extraction control data packet comprises: A process traceability label generated based on coffee bean parameters, used for recording information of enabled cavities; A flavor stability report generated based on temperature data, concentration data and moisture content data; A risk heat map generated based on a gradient response strategy and a predictive interception strategy, used for marking a jam probability distribution and emergency event coordinates; The gradient response strategy is triggered based on cavity pressure data; The predictive interception strategy is triggered based on concentration data; The intelligent cold extraction control unit (400) transmits the cold extraction control data packet to a quality monitoring interception unit (500) for configuring coffee concentration parameters.

2. The smart monitoring based continuous coffee cold brew concentration apparatus according to claim 1, wherein: The intelligent pretreatment unit (300) obtains the coffee bean parameters through a wireless identification recognition device (2004), and the coffee bean parameters are used to generate extraction strategy configuration instructions.

3. The smart monitoring based continuous coffee cold brew concentration apparatus according to claim 2, wherein: The intelligent pretreatment unit (300) generates the moisture content data through an infrared moisture monitoring device (2005), and the moisture content data is used to convert into a water flow rate regulation signal.

4. The smart monitoring based continuous coffee cold brew concentration apparatus according to claim 3, characterized in that: The intelligent pretreatment unit (300) delivers the processed coffee powder to a material receiving port of the intelligent cold extraction control unit (400) through an airtight valve, and transmits the coffee bean parameters and the moisture content data to a central control system (200) and the intelligent cold extraction control unit (400).

5. The smart monitoring based continuous coffee cold brew concentration apparatus according to claim 1, wherein: The intelligent cold extraction control unit (400) triggers a space adaptation mechanism based on the coffee bean parameters, the space adaptation mechanism is to switch the fast extraction bitter inhibition cavity (800) and the slow extraction flavor optimization cavity (700) according to the type of coffee beans, and the gradient response strategy is used to determine the backflushing intensity fine adjustment and switch the smart adjustment emergency cavity (900).

6. The smart monitoring based continuous coffee cold brew concentration apparatus according to claim 1, wherein: The intelligent cold extraction control unit (400) analyzes the moisture content state of the powder through the central controller based on the moisture content data, generates a variable frequency water pump speed instruction to control the extraction contact time, and the predictive interception strategy is used to perform graded speed reduction, cooling temperature control and drain valve switching.

7. The smart monitoring based continuous coffee cold brew concentration apparatus according to claim 1, wherein: The quality monitoring interception unit (500) receives the cold extraction control data packet, detects the quality of the cold extraction liquid in real time through a refractometer and an ultraviolet spectrum probe, and triggers a three-level response mechanism.

8. The smart monitoring based continuous coffee cold brew concentration apparatus according to claim 7, characterized in that: The three-level response mechanism comprises fine adjustment instruction generation, dynamic dilution control and waste liquid recovery management, wherein the fine adjustment instruction generates a compensation coefficient in combination with the roasting type, generates a regulation instruction set and transmits it to the concentration pretuning unit (600).

9. The smart monitoring based continuous coffee cold brew concentration apparatus according to claim 8, wherein: The concentration pre-adjusting unit (600) receives an adjusting instruction set, and sets an evaporation intensity, a membrane separation parameter and a heating time length based on a measured concentration, a component balance coefficient and a thermal sensitive substance degradation rate in the adjusting instruction set.

10. The smart monitoring based continuous coffee cold brew concentration apparatus according to claim 9, wherein: The concentration pre-adjusting unit (600) verifies the solid content of the concentrated liquid through an online density sensor closed loop.

Images