Sugar permeation processing control method and system for low-sugar preserved fruits
By monitoring changes in raw material weight in real time and dynamically adjusting the sugar concentration, the problem of uneven sugar content during the sugar infusion process of low-sugar candied fruit was solved, achieving stable sugar content and efficient production of candied fruit products.
Patent Information
- Application Number
- CN202511539726.7
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2025-10-27
- Publication Date
- 2026-01-27
AI Technical Summary
In the current process of sugar infusion for low-sugar candied fruit, the sugar concentration adjustment is disconnected from the state of the raw materials, resulting in deviations in sugar content between different batches of candied fruit, which cannot meet the needs of consumers who are sensitive to sugar content.
The system uses a weight sensor to monitor changes in the weight of raw materials in real time. By calculating the target value of sugar solution concentration and dynamically adjusting the sugar solution concentration, combined with a volume sensor and monitoring module, it achieves precise sugar control. The system also sets up a blending unit to automatically adjust the sugar solution concentration, ensuring that the sugar content of the candied fruit meets the standard before it is discharged.
This achieves stability and consistency in the sugar content of candied fruit products, reduces human intervention errors, and improves production efficiency and product quality.
Smart Images
Figure CN121400513A_ABST
Abstract
Description
Technical Field
[0001] This invention relates to the field of sugar penetration control technology, and in particular to a method and system for controlling sugar penetration in low-sugar candied fruit processing. Background Technology
[0002] With the popularization of healthy eating concepts, low-sugar candied fruit, which combines the flavor of traditional candied fruit with a lower sugar content, is gradually becoming a new trend in market consumption. Low-sugar candied fruit refers to candied fruit products with a sugar content of less than 45%. As the core link in candied fruit processing, the sugar infiltration process directly affects the sugar content, taste and shape stability of the product. Its core principle is to realize the migration of sugar into the raw material tissue through the osmotic pressure gradient between the sugar solution and the raw material, while removing some water, and finally forming a product that meets the low-sugar standard. The existing sugar infusion process for low-sugar candied fruit first involves pre-processing the fruit and vegetable raw materials, such as washing, peeling, and cutting them into pieces. Then, the raw materials are sent into the sugar infusion equipment to come into contact with the sugar solution. The sugar-making equipment adjusts the sugar solution concentration according to the preset value and delivers it to the sugar infusion equipment through pipelines. During the sugar infusion process, some systems will use timed sampling to monitor the sugar content of the candied fruit. When it is determined that the sugar content meets the standard, the sugar infusion is stopped and the material is discharged.
[0003] However, the above-mentioned sugar infusion control process usually uses a fixed preset sugar solution ratio. During the entire sugar infusion cycle, the state of the raw materials will change (such as dynamic weight changes caused by moisture loss and sugar absorption). Existing sugar infusion control often cannot capture these changes, causing the sugar solution concentration adjustment to be out of sync with the actual state of the raw materials. This makes it impossible to achieve precise sugar control, resulting in deviations in the sugar content of different batches of low-sugar candied fruit. For consumers of low-sugar candied fruit products who are more sensitive to sugar content, such as diabetic patients, neither too high nor too low sugar content can meet their needs. Summary of the Invention
[0004] The technical problem to be solved by the present invention is to provide a method and system for controlling the sugar penetration process of low-sugar candied fruit, thereby overcoming the deficiencies in the prior art.
[0005] To achieve the above objectives, the present invention adopts the following technical solution: a method for controlling the sugar penetration process of low-sugar candied fruit, comprising the following steps: S1. Pre-treat the raw materials and then transport the pre-treated raw materials to the sugar infusion unit; S2. Obtain the weight parameter P of the raw material entering the sugar infiltration unit; S3. Based on the raw material weight parameter P, calculate the target value C1 of the sugar solution concentration in the sugar supply unit, wherein C1 = C0 - (P) K), where C0 is the initial value of the sugar solution concentration in the sugar supply unit, and K is the weight concentration adjustment coefficient; S4. Adjust the sugar concentration in the sugar supply unit according to the target value C1 of the sugar concentration; S5. Monitor the sugar content of the candied fruit in the sugar infiltration unit. When the sugar content of the candied fruit in the sugar infiltration unit is found to be up to standard, stop the sugar infiltration process and complete the discharge.
[0006] In step S2, a first weight sensor is provided between the pretreatment unit and the sugar infiltration unit to monitor the initial weight value W0 of the raw material entering the sugar infiltration unit. The first weight sensor is electrically connected to the sugar supply unit.
[0007] In step S2, the sugar infiltration unit is equipped with a second weight sensor for monitoring the dynamic weight value Wt of the raw material in the sugar infiltration unit every 15 minutes. The second weight sensor is electrically connected to the sugar supply unit.
[0008] The weight parameter P = (Wt - W0) / W0 transmitted from the sugar infiltration unit to the sugar supply unit is as follows: when P > 0, the candied fruit absorbs sugar and increases in weight, and the sugar supply unit reduces the sugar concentration to C1; when P < 0, the candied fruit dehydrates and decreases in weight, and the sugar supply unit increases the sugar concentration to C1; when P = 0, the sugar supply unit keeps the sugar concentration unchanged.
[0009] In step S4, a mixing unit is further included for adjusting the sugar concentration in the sugar supply unit. The mixing unit is electrically connected to the first weight sensor and the second weight sensor. The mixing unit includes a sugar adding module and a water adding module, both of which are electrically connected to the sugar supply unit. The sugar supply unit includes a first monitoring module for real-time monitoring of the measured sugar concentration C2 in the sugar supply unit. The first monitoring module is electrically connected to the mixing unit. When C2 < C1, the mixing unit controls the sugar adding module to inject high-concentration sugar solution into the sugar supply unit. When C2 > C1, the mixing unit controls the water adding module to inject purified water into the sugar supply unit. When C2 = C1, the mixing unit controls the sugar adding module and the water adding module to stop working.
[0010] The second weight sensor is equipped with a draining module for draining the sugar solution adhering to the surface of the raw material before measurement.
[0011] In step S4, the sugar supply unit is equipped with a volume sensor to monitor the sugar solution volume V0 in the sugar supply unit. The volume sensor is electrically connected to the mixing unit. The required water addition amount of the water addition module is set as V_water, and the required sugar solution addition amount of the sugar addition module is set as V_sugar. When C2 > C1, the water addition module operates, at which time V_water = (V0) / ( ... C2-V0 C1) / C1, when C2<C1, the sugar-adding module operates, at which time Vsugar=(V0) / C1. C1-V0 C2) / (C3-C1), where C3 is the concentration of the high-concentration sugar solution in the sugar addition module.
[0012] In step S5, the sugar infiltration unit is equipped with a discharge module for discharging material and a second monitoring module for periodically monitoring the sugar content of the candied fruit in the sugar supply unit. The second monitoring module is electrically connected to the discharge module, and the discharge module is electrically connected to the sugar infiltration unit. When the sugar content of the candied fruit reaches the standard, the discharge module controls the sugar infiltration unit to stop working and complete the discharge.
[0013] In S4, the pretreatment in S1 includes, in sequence: cleaning the candied fruit raw material through a cleaning module, peeling and cutting the candied fruit raw material into pieces through a surface treatment module, hardening the candied fruit raw material through a hardening module, and degassing the candied fruit raw material through a degassing module.
[0014] A sugar infiltration processing control system for low-sugar candied fruit, comprising the above-described method, and further comprising: A pretreatment unit, a cleaning module, a surface treatment module, a hardening module, and a degassing module disposed in the pretreatment unit; The sugar infiltration unit includes a second monitoring module, a discharge module, and a second weight sensor. A first weight sensor is disposed between the pretreatment unit and the sugar infiltration unit; A sugar supply unit, comprising a first monitoring module and a volume sensor; The mixing unit includes a water addition module and a sugar addition module.
[0015] The beneficial effects of this invention are as follows: 1. By setting a first weight sensor and a second weight sensor to capture the initial weight and dynamic weight changes of the candied fruit, the state of the raw materials is quantified into calculable parameters. Then, by calculating the target value of the sugar solution concentration, the concentration can be precisely adjusted, which solves the problem of the sugar solution concentration being out of sync with the state of the raw materials in the traditional process. This allows the sugar solution concentration to be adapted to the sugar absorption or dehydration state of the candied fruit, so that the final sugar content of the candied fruit product is stable in the low sugar range.
[0016] 2. By setting up cleaning, surface treatment, hardening, and degassing modules in the pretreatment stage, the impact of initial differences in raw materials on sugar infiltration is reduced. In the sugar supply unit, the amount of water and sugar added is controlled by volume sensors and quantitative calculations. By setting up a second monitoring module and linking it with the discharge module, the sugar infiltration process can be terminated. The entire process reduces manual intervention, reduces the problem of uneven sugar content caused by human error, and improves the consistency of sugar content and production efficiency of candied fruit products in the same batch. Attached Figure Description
[0017] Figure 1 This is a flowchart illustrating a method for controlling the sugar infiltration process of low-sugar candied fruit according to an embodiment of this application; Figure 2 This is a flowchart of a sugar infiltration processing control system for low-sugar candied fruit, as described in an embodiment of this application. Detailed Implementation
[0018] This section will describe in detail specific embodiments of the present invention. Preferred embodiments of the present invention are shown in the accompanying drawings. The purpose of the drawings is to supplement the textual description with graphics, so as to intuitively and vividly understand each technical feature and overall technical solution of the present invention, but they should not be construed as limiting the scope of protection of the present invention.
[0019] In the description of this invention, if directional descriptions are involved, such as "up," "down," "front," "back," "left," "right," etc., indicating the orientation or positional relationship based on the orientation or positional relationship shown in the accompanying drawings, it is only for the convenience of describing this invention and simplifying the description, and does not indicate or imply that the device or element referred to must have a specific orientation, or be constructed and operated in a specific orientation, and therefore should not be construed as a limitation of this invention. When a feature is referred to as "set," "fixed," or "connected" to another feature, it can be directly set, fixed, or connected to the other feature, or it can be indirectly set, fixed, or connected to the other feature.
[0020] In the description of this invention, the term "several" means one or more; "multiple" means two or more; "greater than," "less than," or "exceeding" are all understood to exclude the stated number; and "above," "below," or "within" are all understood to include the stated number. The terms "first" and "second" are understood to distinguish technical features and not to indicate or imply relative importance, the quantity of indicated technical features, or the order of the indicated technical features.
[0021] Furthermore, unless otherwise defined, the technical and scientific terms used in this invention have the same meaning as commonly understood by one of ordinary skill in the art. The terminology used in this invention is for the purpose of describing particular embodiments only and not for limiting the invention. It should be understood that, when used in this specification and the appended claims, the terms "comprising" and "including" indicate the presence of the described features, integrals, steps, operations, elements, and / or components, but do not exclude the presence or addition of one or more other features, integrals, steps, operations, elements, components, and / or collections thereof.
[0022] Example: Figure 1-2 As shown, a method for controlling the sugar penetration process in low-sugar candied fruit includes the following steps: S1. Pre-treat the raw materials and then transport the pre-treated raw materials to the sugar infusion unit; S2. Obtain the weight parameter P of the raw material entering the sugar infiltration unit; S3. Based on the raw material weight parameter P, calculate the target value C1 of the sugar solution concentration in the sugar supply unit, wherein C1 = C0 - (P) K), where C0 is the initial value of the sugar solution concentration in the sugar supply unit, and K is the weight concentration adjustment coefficient.
[0023] S4. Adjust the sugar concentration in the sugar supply unit according to the target value C1 of the sugar concentration; S5. Monitor the sugar content of the candied fruit in the sugar infiltration unit. When the sugar content of the candied fruit in the sugar infiltration unit is found to be up to standard, stop the sugar infiltration process and complete the discharge.
[0024] By using raw material weight parameters as the core feedback basis, and establishing a correlation between the initial value of sugar solution concentration and the rate of weight change, which is then converted into a target value for sugar solution concentration, the concentration adjustment of the sugar supply unit has a quantitative basis. This allows the target concentration value to match the sugar absorption or dehydration state of the candied fruit, enabling the sugar supply unit to quickly and accurately generate the target concentration value, thus supporting the control of sugar solution concentration. This solves the problem of mismatch between sugar solution concentration and raw material state in the traditional sugar infusion process, allowing the sugar solution concentration to be adjusted in real time according to the sugar absorption and dehydration state of the candied fruit. Finally, by monitoring and controlling the sugar content of the candied fruit, the product sugar content is locked within a preset low sugar range, avoiding excessive or insufficient sugar content. The entire method reduces errors caused by human intervention, improves sugar infusion efficiency and product quality stability, and fully utilizes weight parameters to achieve targeted control, providing reliable technical support for the standardized production of low-sugar candied fruit.
[0025] In this embodiment, the sugar content of the candied fruit meets the standard value of 23% ± 0.5%.
[0026] Among them, candied fruit refers to the state of the raw materials after absorbing sugar solution.
[0027] In this embodiment, the sugar solution is preferably a sucrose solution with CO=30%-45%.
[0028] The measurement target for the raw material weight parameter is multiple raw materials from the same batch.
[0029] In step S2, a first weight sensor is provided between the pretreatment unit and the sugar infiltration unit to monitor the initial weight value W0 of the raw materials entering the sugar infiltration unit. The first weight sensor is electrically connected to the sugar supply unit. By setting the first weight sensor, it is convenient to monitor the initial weight parameters of the candied fruit entering the sugar infiltration unit in real time and transmit them to the sugar supply unit, so as to realize the pre-process of adjusting the sugar concentration in the sugar supply unit according to the weight parameters of the raw materials.
[0030] In step S2, the sugar infiltration unit is equipped with a second weight sensor to monitor the dynamic weight value Wt of the raw materials in the sugar infiltration unit every 15 minutes. The second weight sensor is electrically connected to the sugar supply unit. By setting the second weight sensor, it is convenient to monitor the dynamic weight value of the raw materials in the sugar infiltration unit in real time. Combined with the initial weight value of the raw materials, the weight parameters of the candied fruit sugar infiltration process can be more accurately reflected. This prevents the weight of each batch of candied fruit from dynamically changing due to moisture loss and sugar absorption during the sugar infiltration process, which would affect the accuracy of the weight parameters. This improves the accuracy of the sugar concentration adjustment in the sugar infiltration unit.
[0031] The 15-minute interval is a well-known industry practice and will not be elaborated upon here.
[0032] The second weight sensor is equipped with a draining module for draining the sugar solution adhering to the surface of the raw material before measurement.
[0033] In step S2, the weight parameter P = (Wt - W0) / W0 transmitted from the sugar infiltration unit to the sugar supply unit is as follows: when P > 0, the candied fruit absorbs sugar and gains weight, and the sugar supply unit reduces the sugar concentration to C1; when P < 0, the candied fruit dehydrates and loses weight, and the sugar supply unit increases the sugar concentration to C1; when P = 0, the sugar supply unit keeps the sugar concentration constant. By calculating the weight change rate and using it as a weight parameter, the sugar supply unit can accurately reflect the weight gain or weight loss of the raw material due to sugar absorption or dehydration, and dynamically adjust the sugar concentration so that the sugar content of the candied fruit approaches the preset target.
[0034] In step S4, a mixing unit is further included for adjusting the sugar concentration in the sugar supply unit. The mixing unit is electrically connected to the first weight sensor and the second weight sensor. The mixing unit includes a sugar-adding module and a water-adding module, both of which are electrically connected to the sugar supply unit. The sugar supply unit includes a first monitoring module for real-time monitoring of the measured sugar concentration C2 in the sugar supply unit. The first monitoring module is electrically connected to the mixing unit. When C2 < C1, the mixing unit controls the sugar-adding module to inject a high-concentration sugar solution into the sugar supply unit. When C2 > C1, the mixing unit controls the water-adding module to inject purified water into the sugar supply unit. When C2 = C1, the mixing unit controls the water-adding module to inject purified water into the sugar supply unit. At C1, the mixing unit controls the sugar addition module and the water addition module to stop working. By setting the mixing unit, closed-loop control of weight parameters, concentration target values, and adjustment actions is realized, avoiding delays and errors caused by manual operation. The first monitoring module acquires the measured value of sugar solution concentration in real time, determines the direction of concentration deviation, and provides clear adjustment instructions to the mixing unit. For concentration deviation, the sugar addition module and the water addition module are driven to inject high-concentration sugar solution or purified water respectively, reducing the gap between the measured value and the target value, making the concentration adjustment more targeted and efficient. Through the coordinated cooperation of each module, the concentration target value is transformed into an executable adjustment action, improving the response speed and accuracy of the sugar supply unit's concentration control, so that the final candied fruit sugar content can be stabilized in the low sugar range.
[0035] In step S4, after the sugar addition module / water addition module injects high-concentration sugar solution / pure water into the sugar supply unit, the first monitoring module monitors the measured value C2 of the sugar solution concentration in the sugar supply unit at intervals and compares it with the target value C1 for adjustment until C1=C2, at which point the mixing unit controls the sugar addition module / water addition module to stop working.
[0036] In this embodiment, the first monitoring module measures the sugar concentration C2 in the sugar supply unit every 5 minutes. Of course, the interval can be shortened accordingly to reduce errors.
[0037] In step S4, the sugar supply unit is equipped with a volume sensor to monitor the sugar solution volume V0 in the sugar supply unit. The volume sensor is electrically connected to the mixing unit. The required water addition amount of the water addition module is set as V_water, and the required sugar solution addition amount of the sugar addition module is set as V_sugar. When C2 > C1, the water addition module operates, at which time V_water = (V0) / ( ... C2-V0 C1) / C1, when C2<C1, the sugar-adding module operates, at which time Vsugar=(V0) / C1. C1-V0 C2) / (C3-C1), where C3 is the concentration of the high-concentration sugar solution in the sugar addition module. By setting a volume sensor in the sugar supply unit to monitor the volume of the sugar solution in the sugar supply unit in real time, basic parameters are provided for the calculation of water addition and sugar solution addition. The measured concentration value, target value and adjustment amount are directly correlated, realizing the quantitative calculation of water addition and sugar solution addition, improving the accuracy of sugar solution concentration adjustment, and enabling the sugar content of candied fruit to be stabilized in the low sugar range.
[0038] Wherein, the concentration C3 of the high-concentration sugar solution is in a ratio of 1.3:1 to 1.4:1 to the initial concentration C0 of the sugar solution.
[0039] In step S5, the sugar-infusing unit is equipped with a discharge module for discharging material and a second monitoring module for intermittently monitoring the sugar content of the candied fruit in the sugar supply unit. The second monitoring module is electrically connected to the discharge module, and the discharge module is electrically connected to the sugar-infusing unit. When the sugar content of the candied fruit reaches the target, the discharge module controls the sugar-infusing unit to stop working and complete the discharge. By setting the second monitoring module in the sugar-infusing unit, the sugar content of the candied fruit is monitored intermittently, and the sugar-infusing process can be dynamically tracked. When the sugar content of the candied fruit reaches the preset target, the discharge module can be triggered without manual intervention, reducing the error and response delay of human judgment. The discharge module directly controls the sugar-infusing unit to stop working and start discharging material, so that the sugar-infusing process is terminated at the moment the sugar content reaches the target, avoiding excessive sugar inflation, and ensuring that the sugar content of the candied fruit is stable within the preset low sugar range.
[0040] In this process, the candied fruit is placed in a draining sieve in the sugar infiltration unit. When the interval monitoring time is reached, the second monitoring module drives the draining sieve to remove the candied fruit from the syrup surface for sugar content monitoring.
[0041] The preferred interval for monitoring is 5 minutes after the dispatch module starts working. Of course, the interval can be shortened accordingly to reduce errors.
[0042] The method for monitoring the sugar content of candied fruit is near-infrared spectroscopy, which involves analyzing the absorption characteristics of the internal sugars to the spectrum by penetrating the surface of the candied fruit with near-infrared light, and outputting the sugar content of the candied fruit.
[0043] The draining sieve is used to drain the sugar syrup from the surface of the candied fruit, ensuring that the sugar content data comes from inside the candied fruit.
[0044] In step S1, the pretreatment sequentially includes: cleaning the candied fruit raw materials using a cleaning module; peeling and cutting the candied fruit raw materials using a surface treatment module; hardening the candied fruit raw materials using a hardening module; and degassing the candied fruit raw materials using a degassing module. By setting up the degassing module and cleaning module, the product's hygiene and safety are improved. The surface treatment module achieves peeling and uniform cutting, eliminating the resistance of the waxy layer on the surface to sugar penetration and making the raw materials uniform in size, avoiding uneven sugar penetration caused by differences in contact area. The hardening module enhances the stability of the raw material's cell wall structure, resisting softening and morphological damage caused by high osmotic pressure during sugar penetration. The degassing module removes air from the tissue to eliminate "air resistance" and accelerates sugar migration efficiency. The pretreatment reduces the differences in the initial state of the raw materials and improves the consistency of the sugar solution concentration.
[0045] In this embodiment, the raw material is preferably green plum, the target sugar content S is preferably 23%, and the step of determining the weight concentration adjustment coefficient K includes: conducting preliminary experiments to determine the relationship between the change in sugar solution concentration and the sugar content of the candied fruit, including: Step 1: Select five identical low-sugar candied fruit permeation processing control systems described above. The temperature of the sugar solution permeation process is 30℃. The initial volume V0 is 5L, and the initial concentration C0 is 30%, 33%, 36%, 39%, 42%, and 45% sucrose solution, respectively, set as groups 1-5. The permeation time is controlled at 24h to allow the raw materials to reach a balance state of sugar absorption, that is, the weight of the candied fruit no longer changes.
[0046] Step 2: Select plums from the same batch with consistent maturity, process them according to the same pretreatment standards to form five groups of raw materials with an initial weight value W0 of 500g each, and then complete the sugar infusion in the sugar infusion unit with the five groups of sugar solutions of different initial concentrations mentioned above.
[0047] Step 3: After soaking in sugar for 24 hours, remove the candied fruit from each group, drain the surface sugar syrup, and measure the sugar content of the candied fruit in each group. The data are shown in Table 1. Table 1 Step 4: Analyzing the data, we can conclude that for every 1% increase in sugar concentration, the sugar content of the candied fruit increases by 0.3%.
[0048] The step of determining the weight concentration adjustment coefficient K further includes: Step 1: Select four identical sets of the above-mentioned low-sugar candied fruit permeation processing control systems, and control the sugar supply unit to use sucrose solution with an initial concentration of C0=45%, the initial volume of the sugar solution V0 is 5L, the temperature of the permeation process is 30℃, and the high-concentration sugar solution is sucrose solution with a concentration of C3=67.5%.
[0049] Step 2: Select plums from the same batch with consistent maturity. After being processed by the preprocessing units of the four control systems, the initial weight value W0 is measured to be 500g by the first weight sensor.
[0050] Step 3: The pretreated raw material enters the permeation unit, and the dynamic weight value Wt is measured every 15 minutes. The weight parameter P for each group can be calculated according to P=(Wt-W0) / W0. The data is shown in Table 2. Table 2 Step 4: Record the sugar content S0 of the candied fruit at the corresponding sugar infusion time for each group using the second monitoring module. Calculate the sugar content difference ΔS using the formula S = S0 + ΔS. Based on the target sugar concentration C1, calculate the sugar content difference ΔS between the current candied fruit sugar content S0 and the target sugar content S. According to the preliminary experimental conclusion, the relationship between sugar concentration change and candied fruit sugar content change is ΔS = 0.3ΔC. Calculate the sugar concentration difference ΔC to be adjusted (ΔC represents the difference between the target sugar concentration C1 and the initial sugar concentration C0; when ΔC > 0, a high-concentration sugar solution should be added; when ΔC < 0, purified water should be added; when ΔC = 0, neither a high-concentration sugar solution nor purified water should be added (for ease of calculation, ΔC is taken as a positive number in the following calculations). Calculate the target sugar concentration C1 using the formula C1 = C0 + ΔC. Then, calculate the sugar concentration using the formula V_sugar = (V0 + ΔC). △C) / (C3-C1) and the formula V_water=(V0) △C) / C1 calculates the amount of purified water added to the water addition module and the amount of high-concentration sugar solution added to the sugar addition module. Based on the calculation results, the corresponding amounts of high-concentration sugar solution / pure water are set. Then, the sugar addition module / water addition module is started to adjust the sugar solution concentration in the sugar infiltration unit. After adjustment, the sugar content of the candied fruit is monitored until the sugar content reaches the standard. The data is shown in Table 3. Table 3 Step 5: Establish the relationship between weight parameters and concentration change adjustment based on the data in Table 2-3, perform linear fitting on weight parameters P and ΔC, and introduce a weight concentration adjustment coefficient K. Assuming K = ΔC / P, in this embodiment, K = 0.71 can be calculated from the data in Table 2 and Table 3.
[0051] A sugar penetration processing control system for low-sugar candied fruit, comprising the aforementioned sugar penetration processing control method for low-sugar candied fruit, and further comprising: A pretreatment unit, a cleaning module, a surface treatment module, a hardening module, and a degassing module disposed in the pretreatment unit; The sugar infiltration unit includes a second monitoring module, a discharge module, and a second weight sensor. A first weight sensor is disposed between the pretreatment unit and the sugar infiltration unit; A sugar supply unit, comprising a first monitoring module and a volume sensor; The mixing unit includes a water addition module and a sugar addition module.
[0052] By integrating the modules in each unit, a collaborative sugar infusion control system was constructed, realizing automated control of the entire process from raw material pretreatment to final discharge. This reduced errors and lags in manual operation, improved the stability and efficiency of sugar infusion processing, and enhanced the consistency of low-sugar candied fruit product quality.
[0053] The implementation principle of the sugar infiltration processing control method and system for low-sugar candied fruit in this embodiment is as follows: When the system is running, the candied fruit raw materials are first cleaned by the cleaning module of the pretreatment unit to remove impurities, then peeled and uniformly cut into pieces by the surface treatment module, then the cell wall stability is enhanced by the hardening module, and then the air inside the tissue is discharged by the degassing module. After that, they are transported to the sugar infiltration unit. The first weight sensor between the pretreatment unit and the sugar infiltration unit collects the initial weight of the raw materials and transmits it to the sugar supply unit. During the sugar infiltration process, the second weight sensor monitors the dynamic weight every 15 minutes and calculates the weight change rate to provide feedback on the sugar absorption of the candied fruit. In the weight gain or dehydration / weight loss state, the sugar supply unit calculates the target concentration based on the initial sugar solution concentration and weight change rate, combined with the adjustment coefficient suitable for different raw materials. The first monitoring module detects the current concentration in real time. If the current concentration is higher than the target concentration, the mixing unit controls the water addition module to inject purified water. If the current concentration is lower than the target concentration, the mixing unit controls the sugar addition module to inject high-concentration sugar solution so that the sugar solution concentration reaches the target value. The second monitoring module of the sugar penetration unit monitors the sugar content of the candied fruit at intervals. When the sugar content reaches the standard, the discharge module works, controls the sugar penetration unit to stop working and start discharging, completing the final discharge.
[0054] The above description is merely a specific embodiment of the present invention, but the scope of protection of the present invention is not limited thereto. Any person skilled in the art can easily conceive of various equivalent modifications and substitutions within the technical scope disclosed in the present invention, and these modifications or substitutions should all be covered within the scope of protection of the present invention. Therefore, the scope of protection of the present invention should be determined by the scope of the claims.
Claims
1. A method for controlling the sugar penetration process of low-sugar candied fruit, characterized in that, Includes the following steps: S1. Pre-treat the raw materials and then transport the pre-treated raw materials to the sugar infusion unit; S2. Obtain the weight parameter P of the raw material entering the sugar infiltration unit; S3. Based on the raw material weight parameter P, calculate the target value C1 of the sugar solution concentration in the sugar supply unit, wherein C1 = C0 - (P) K), where C0 is the initial value of the sugar solution concentration in the sugar supply unit, and K is the weight concentration adjustment coefficient; S4. Adjust the sugar concentration in the sugar supply unit according to the target value C1 of the sugar concentration; S5. Monitor the sugar content of the candied fruit in the sugar infiltration unit. When the sugar content of the candied fruit in the sugar infiltration unit is found to be up to standard, stop the sugar infiltration process and complete the discharge.
2. The method according to claim 1, characterized in that, In S2, a first weight sensor is provided between the pretreatment unit and the sugar infiltration unit, and is used to monitor the initial weight value W0 of the raw material entering the sugar infiltration unit. The first weight sensor is electrically connected to the sugar supply unit.
3. The method according to claim 2, characterized in that, In S2, the sugar infiltration unit is equipped with a second weight sensor, which is used to monitor the dynamic weight value Wt of the raw material in the sugar infiltration unit every 15 minutes. The second weight sensor is electrically connected to the sugar supply unit.
4. The method according to claim 3, characterized in that, In S2, the weight parameter P=(Wt-W0) / W0 transmitted from the sugar infiltration unit to the sugar supply unit is: when P>0, the candied fruit absorbs sugar and increases in weight, and the sugar supply unit reduces the sugar concentration to C1; when P<0, the candied fruit dehydrates and decreases in weight, and the sugar supply unit increases the sugar concentration to C1; when P=0, the sugar supply unit keeps the sugar concentration unchanged.
5. The method according to claim 3, characterized in that, In step S4, a mixing unit is further included for adjusting the sugar concentration in the sugar supply unit. The mixing unit is electrically connected to the first weight sensor and the second weight sensor. The mixing unit includes a sugar adding module and a water adding module, both of which are electrically connected to the sugar supply unit. The sugar supply unit includes a first monitoring module for real-time monitoring of the measured sugar concentration C2 in the sugar supply unit. The first monitoring module is electrically connected to the mixing unit. When C2 < C1, the mixing unit controls the sugar adding module to inject high-concentration sugar solution into the sugar supply unit. When C2 > C1, the mixing unit controls the water adding module to inject purified water into the sugar supply unit. When C2 = C1, the mixing unit controls the sugar adding module and the water adding module to stop working.
6. The method according to claim 5, characterized in that, The second weight sensor is equipped with a draining module for draining the sugar solution adhering to the surface of the raw material before measurement.
7. The method according to claim 5, characterized in that, In step S4, the sugar supply unit is equipped with a volume sensor to monitor the sugar solution volume V0 in the sugar supply unit. The volume sensor is electrically connected to the mixing unit. The required water addition amount of the water addition module is set as V_water, and the required sugar solution addition amount of the sugar addition module is set as V_sugar. When C2 > C1, the water addition module operates, at which time V_water = (V0) / ( ... C2-V0 C1) / C1, when C2<C1, the sugar-adding module operates, at which time Vsugar=(V0) / C1. C1-V0 C2) / (C3-C1), where C3 is the concentration of the high-concentration sugar solution in the sugar addition module.
8. The method according to claim 1, characterized in that, In S5, the sugar infiltration unit is provided with a discharge module for discharging material and a second monitoring module for periodically monitoring the sugar content of the candied fruit in the sugar supply unit. The second monitoring module is electrically connected to the discharge module, and the discharge module is electrically connected to the sugar infiltration unit. When the sugar content of the candied fruit reaches the standard, the discharge module controls the sugar infiltration unit to stop working and complete the discharge.
9. The method according to any one of claims 1-8, characterized in that, In S4, the pretreatment in S1 includes, in sequence: washing the candied fruit raw materials through a washing module, peeling and cutting the candied fruit raw materials into pieces through a surface treatment module, hardening the candied fruit raw materials through a hardening module, and degassing the candied fruit raw materials through a degassing module.
10. A sugar infiltration processing control system for low-sugar candied fruit, comprising the method according to any one of claims 1-9, characterized in that, Also includes: A pretreatment unit, a cleaning module, a surface treatment module, a hardening module, and a degassing module disposed in the pretreatment unit; The sugar infiltration unit includes a second monitoring module, a discharge module, and a second weight sensor. A first weight sensor is disposed between the pretreatment unit and the sugar infiltration unit; A sugar supply unit, comprising a first monitoring module and a volume sensor; The mixing unit includes a water addition module and a sugar addition module.