Method and device for promoting rapid sugar permeation of fruits and vegetables

Abstract

The invention discloses a method and a device for promoting rapid sugar permeation of fruits and vegetables, belongs to the technical field of processing of preserved fruits and vegetables, and aims to solve the problems that a traditional sugar permeation method is low in efficiency and non-uniform in sugar permeation, the shapes of the fruits and vegetables are easily damaged, or food safety and environmental pollution risks exist due to dependence on high temperature and chemical additives. The method comprises the following steps: selecting fresh fruits and vegetables, treating the selected fruits and vegetables by ultrasonic cleaning integrated equipment, removing pedicles and stems, cutting or not cutting according to the characteristics of the raw materials, preparing a composite sugar permeation solution which takes cane sugar as a base material and is added with a natural permeation regulator compounded by fructo-oligosaccharide and trehalose, putting the treated fruits and vegetables into a sealed sugar permeation pot, and carrying out sugar permeation treatment on the fruits and vegetables. After the composite sugar permeating liquid is added, the auxiliary sugar permeating equipment is started, so that the flexible water storage bag presses the fruits and vegetables below the liquid level and generates up-down and left-right composite vibration, and vacuum pulsation treatment is synchronously applied. The method can efficiently and uniformly realize sugar infusion of fruits and vegetables, furthest keep the shapes of the fruits and vegetables complete, is suitable for processing the fruits and vegetables into products such as preserved fruits, prolongs the industrial chain, improves the additional value and reduces the postharvest loss.

Description

Technical Field

[0001] This invention relates to the field of fruit and vegetable preserves processing technology, specifically to a method and apparatus for promoting rapid sugar penetration into fruits and vegetables. Background Technology

[0002] Peaches, strawberries, apples, carrots, cucumbers, and many other fruits and vegetables are rich in vitamins, minerals, and dietary fiber, making them an indispensable source of nutrition in our daily diet. As the world's largest producer and consumer of fruits and vegetables, my country's annual output has long ranked among the world's top. However, most fruits and vegetables are highly seasonal, have short post-harvest shelf lives, and are prone to spoilage, resulting in significant post-harvest losses. Therefore, processing fruits and vegetables into products such as candied fruit and dried fruit has become a key path to extend the industrial chain, increase product added value, and reduce post-harvest losses.

[0003] The core step in fruit and vegetable sugar processing is the sugar infiltration process. Its core principle is to use the osmotic pressure generated by the high concentration of sugar solution to promote the rapid and uniform replacement and filling of sugar into the cell tissue of fruits and vegetables, thereby achieving the dehydration and preservation effect, while forming the product's unique flavor and texture. Traditional sugar infusion methods mainly include three categories: atmospheric pressure static infusion, vacuum sugar infusion, and mechanical stirring. Although the atmospheric pressure static infusion method uses simple equipment, it relies entirely on natural diffusion, taking several hours or even tens of hours, resulting in extremely low processing efficiency. Furthermore, a high-viscosity static boundary layer of sugar solution easily forms around the fruits and vegetables, severely hindering the continuous infiltration of sugar, ultimately leading to uneven sugar infusion, soft and rotten fruit, or even fermentation and spoilage. The vacuum sugar infusion method removes air from the inside of the fruit and vegetable tissues by drawing a vacuum, using pressure difference to accelerate the infusion of sugar solution. Although it can shorten the processing time, the equipment investment cost is high, and the drastic pressure changes can easily cause irreversible damage to the cell structure of delicate fruits and vegetables such as strawberries and raspberries, leading to problems such as fruit collapse and shape damage. The mechanical stirring method uses the rotation of rigid blades to break the static layer of sugar solution, but the shearing and collision forces generated by the direct contact between the blades and the fruit can easily cause fruits and vegetables (especially berries and block-cut fruits and vegetables) to have broken skin, crack, and fruit pulp falling off, resulting in low yield and difficulty in ensuring uniform sugar infusion. In addition, existing sugar infiltration processes often employ high-temperature treatment or add chemical infiltration aids (such as sulfites) to improve efficiency. The former can easily damage the original color and nutritional components of fruits and vegetables, while the latter poses risks of food safety residues and environmental pollution.

[0004] Developing efficient and uniform physical processing methods for sugar infusion without relying on chemical agents and while preserving the integrity of fruits and vegetables to the greatest extent possible, in order to simplify the production process, improve processing efficiency, and ensure product safety and quality, has become a core technical challenge that urgently needs to be solved in the current fruit and vegetable sugar processing industry. Summary of the Invention

[0005] One object of the present invention is to solve at least the above-mentioned problems and / or defects, and to provide at least the advantages described below.

[0006] Another objective of this invention is to provide a method for promoting rapid sugar penetration in fruits and vegetables. This method solves the problems of low efficiency, uneven sugar penetration, and easy damage to the shape of fruits and vegetables caused by traditional sugar penetration methods, or the food safety and environmental pollution risks associated with relying on high temperatures and chemical additives. The method of this invention for promoting rapid sugar penetration in fruits and vegetables achieves efficient and uniform sugar penetration without using any chemical agents, minimizing environmental pollution, and preserving the integrity of the fruits and vegetables to the greatest extent possible. It is suitable for processing fruits and vegetables into candied fruits, dried fruits, and other products, extending the industrial chain, increasing added value, and reducing post-harvest losses.

[0007] Another objective of this invention is to provide an apparatus for promoting rapid sugar penetration in fruits and vegetables. The auxiliary sugar penetration equipment uses a flexible water storage bag to avoid damage to the fruits and vegetables, and composite vibration eliminates dead zones in the sugar solution, improving the uniformity of sugar penetration. An integrated ultrasonic cleaning device simultaneously completes cleaning and sugar penetration pretreatment, simplifying the process. A sealed sugar penetration pot is equipped with a vacuum pulsation and temperature control device to avoid the impact of severe pressure or high temperature on the fruits and vegetables, achieving efficient and safe sugar penetration as a whole, and meeting the needs of methods for promoting rapid sugar penetration in fruits and vegetables.

[0008] To achieve these objectives and other advantages according to the present invention, a method for promoting rapid sugar transfer from fruits and vegetables is provided, comprising the following steps: S1. Select fresh fruits and vegetables, remove rotten fruits and leaves, and then process the fruits and vegetables using an integrated ultrasonic cleaning device. S2. Remove the stems and stalks from the washed fruits and vegetables, with the cut depth controlled to be 1-2 mm. S3. Cut / Do not cut according to the characteristics of the fruit and vegetable raw materials; S4. Prepare the compound osmotic solution: Using sucrose as the base material, add 0.5-2 wt% of a natural osmotic regulator. The natural osmotic regulator is a compound of fructooligosaccharides and trehalose. The mass ratio of fructooligosaccharides to trehalose is 1-2:1. Mix and stir until completely dissolved, then adjust the concentration of the osmotic solution to 50-70 wt% and preheat the osmotic solution to 25-50℃. S5. Place the processed fruits and vegetables obtained in step S3 into a sealed sugar-infiltrating pot, add the compound sugar-infiltrating solution prepared in step S4, and completely submerge the materials in the sugar-infiltrating solution. Start the auxiliary sugar-infiltrating equipment and simultaneously apply vacuum pulsation for sugar-infiltrating treatment. The vacuum pulsation treatment parameters are: vacuum degree of -0.03 to -0.06 MPa, pulsation cycle of 3 to 5 min, vacuum maintenance for 1 to 2 min, and atmospheric pressure maintenance for 2 to 3 min. The total sugar-infiltrating treatment time is 30 to 90 min. After the treatment is completed, take out the fruits and vegetables to obtain sugar-infiltrated fruits and vegetables. During the sugar infiltration process, the flexible water storage bag in the auxiliary sugar infiltration device is immersed in the sugar infiltration solution and presses the fruits and vegetables completely below the liquid surface. The telescopic component in the auxiliary sugar infiltration device drives the lever arm to move up and down at a frequency of 20-30 times / minute and a stroke of 5-20 cm. At the same time, the lever arm swings left and right around the second rotating shaft in the auxiliary sugar infiltration device at a frequency of 10-20 times / minute and a swing angle of 10-30 degrees, causing the flexible water storage bag to generate a composite vibration in the up-down and left-right directions.

[0009] Preferably, in step S3, the process of cutting / not cutting the fruit and vegetable raw materials according to their characteristics specifically includes: when the fruit and vegetable is a berry with an individual particle size ≤3 cm, a skin thickness ≤0.5 mm, and a soft texture, no cutting is performed; when the fruit and vegetable is a root vegetable, melon, or fruit with a skin thickness >0.5 mm, a dense texture, or an individual particle size >3 cm, cutting is performed, and the volume of a single piece of fruit or vegetable after cutting is 1-10 cm³. 3 And the cut surface remains flat and undamaged.

[0010] Preferably, in step S1, the processing of fruits and vegetables includes simultaneous washing and ultrasonic pretreatment: the ultrasonic frequency is 20-40 kHz, the ultrasonic treatment time is 20-60 s, and during the washing process, running water is used to rinse and remove surface impurities before draining the surface water of the fruits and vegetables.

[0011] Preferably, the sugar infiltration process in step S5 further includes a dynamic concentration control step: the concentration of the sugar infiltration solution is detected in real time every 15-20 minutes using a concentration detector. When the concentration of the sugar infiltration solution is detected to be lower than 95% of the initial concentration set in step S4, a composite sugar infiltration solution with a concentration of 80-90 wt% is uniformly added to the sealed sugar infiltration pot. The amount added is 5-10% of the current total volume of the sugar infiltration solution, so that the concentration of the sugar infiltration solution is maintained within the range of 95-100% of the initial set concentration. The type and mass ratio of the natural osmotic regulator in the added composite sugar infiltration solution are consistent with those in the composite sugar infiltration solution prepared in step S4. During the addition process, the combined vibration of vacuum pulsation treatment and auxiliary sugar infiltration equipment is continuously performed, and the addition speed is controlled at 10-20 mL / min.

[0012] Preferably, in the sugar infiltration process of step S5, the composite vibration and vacuum pulsation parameters are dynamically adapted according to the texture type of the fruit and vegetables and the sugar infiltration stage. Initial parameters are set according to the texture type of the fruit and vegetables, parameters are adjusted according to the sugar infiltration stage, and the vibration phase difference is set synchronously. Specifically: The initial parameters are set according to the texture type of the fruits and vegetables: If the fruits and vegetables are root vegetables or melons with thick skin and dense texture, the initial parameters of the composite vibration are set as follows: the reciprocating motion frequency of the telescopic component is 25-30 times / minute, the stroke is 15-20 cm, the left-right oscillation frequency of the lever arm is 15-20 times / minute, and the oscillation angle is 25-30 degrees; the vacuum degree of the vacuum pulsation is -0.05 to -0.06 MPa; If the fruits and vegetables are berries with thin skin and soft texture, the initial parameters of the composite vibration are set as follows: the reciprocating motion frequency of the telescopic component is 20-25 times / minute, the stroke is 5-10 cm, the left-right oscillation frequency of the lever arm is 10-15 times / minute, the oscillation angle is 10-15 degrees, and the vacuum degree is -0.03 to -0.04 MPa. Adjust parameters according to the sugar infiltration stage: for the first half of the sugar infiltration process (the first 50% of the total sugar infiltration time), maintain the above initial parameters; for the second half of the sugar infiltration process (the last 50% of the total sugar infiltration time), reduce the movement frequency of the telescopic component by 10-15%, ensuring the frequency is not less than 20 times / minute, reduce the swing frequency of the lever arm by 10-15%, ensuring the frequency is not less than 10 times / minute, and reduce the absolute value of the vacuum degree by 0.01-0.02 MPa. Synchronous Vibration Phase Difference Setting: Throughout the sugar infusion process, the up-and-down reciprocating motion of the telescopic component and the left-and-right reciprocating swing of the lever arm employ a 120-180 degree phase difference, causing the flexible water storage bag to generate asymmetrical composite vibration. This disturbs the sugar solution in the fruit and vegetable accumulation area, eliminating localized dead zones. Specifically, the phase difference is adapted according to the fruit and vegetable morphology to ensure a balance between disturbance effect and morphological protection: For blocky fruits and vegetables (such as peach petals and carrot chunks): a 120-150 degree phase difference is used to reduce collision damage between fruits and vegetables; For granular fruits and vegetables (such as strawberries and blueberries): a 150-180 degree phase difference is used to enhance the sugar solution disturbance intensity and eliminate accumulation dead zones. Maintaining the corresponding phase difference throughout the sugar infusion process causes the flexible water storage bag to generate asymmetrical composite vibration, disturbing the sugar solution in the fruit and vegetable accumulation area.

[0013] Preferably, the sugar infiltration process in step S5 also includes a dynamic temperature control step: the temperature of the sugar infiltration solution in different areas of the sealed sugar infiltration pot is monitored in real time by distributed temperature sensors at intervals of 10-15 minutes; if the fruits and vegetables are thin-skinned, soft berries, the sugar infiltration solution temperature should be maintained at 25-45°C and should not exceed 110% of the initial preheating temperature set in step S4; if the fruits and vegetables are thick-skinned, dense root vegetables or melons, the sugar infiltration solution temperature should be maintained at 30-50°C and should not exceed 115% of the initial preheating temperature set in step S4; when the sugar solution concentration is below the lower limit (95% of the initial concentration) and the temperature is above the upper limit, the concentration is controlled first: 80-90 wt% of the compound sugar infiltration solution is added at a rate of 10-20 mL / min, and after the concentration rises back to 95-100% of the initial concentration, 5-10 L / min is introduced through the jacketed temperature control device. Temperature is regulated by circulating cooling water; during the regulation process, vacuum pulsation and compound vibration are continuously carried out to avoid interrupting the sugar infiltration process.

[0014] Preferably, after the sugar infiltration treatment in step S5, a surface residual sugar removal step is also included: the sugar-infiltrated vegetables are immediately placed in a low-pressure airflow sugar removal device, and the surface of the fruits and vegetables is first vertically swept with a clean airflow of 0.1-0.3 MPa for 1-2 minutes at a blowing speed of 3-5 m / s to remove the free sugar solution attached to the surface; then the low-speed centrifugation function of the low-pressure airflow sugar removal device is started, with a centrifugation speed of 50-100 r / min and a centrifugation time of 30-60 s to further remove residual sugar solution from the cut surface and skin folds; during the sugar removal process, the fruits and vegetables are placed in a basket with a flexible pad to avoid collision and damage; the removed sugar solution can be collected and recycled to the compound sugar infiltration solution preparation process for reuse. The recycled sugar solution needs to be filtered for impurities through an 80-mesh filter and then filtered for microorganisms through a 0.22 μm microporous membrane, and the amount of recycled solution does not exceed 10% of the total amount of sugar solution prepared in step S4.

[0015] Preferably, in step S5, the inner wall of the sealed sugar infusion pot is provided with at least two layers of staggered guide plates, the guide plates extend inward and downward from the pot wall at an inclination angle of 30 to 60 degrees; the projection portions of adjacent two layers of guide plates overlap in the vertical direction, and the overlap width is 1 / 5 to 1 / 3 of the length of the guide plate.

[0016] Preferably, the sugar infiltration process in step S5 further includes a dynamic pressure control step for the flexible water storage bag: Initial pressure setting: Adjust the initial pressure of the flexible water storage bag according to the texture type of the fruits and vegetables. Texture matching: If the fruits and vegetables are thin-skinned, soft berries (such as strawberries), the initial pressure should be controlled at 0.01-0.02 MPa; if the fruits and vegetables are thick-skinned, dense root vegetables or melons (such as peaches and carrots), the initial pressure should be controlled at 0.02-0.03 MPa. Stacking height matching: When the stacking height of fruits and vegetables is ≤10 cm, use the above range; for every 5 cm increase in stacking height, the pressure can be increased by 0.005 MPa (the upper limit is no more than 0.03 MPa) to ensure that all fruits and vegetables are completely submerged in the sugar solution. Adjust the pressure by injecting water into the water storage bag. The amount of water injected is determined according to the specifications of the sugar solution pot and the stacking height of the fruits and vegetables to ensure that the pressure is evenly applied to the surface of the fruits and vegetables. Stage pressure adjustment: Maintain the initial pressure mentioned above during the first half of the sugar infiltration process; during the second half of the sugar infiltration process, as the fruits and vegetables dehydrate and shrink, reduce the downward pressure of the water storage bag by 20-30%, and ensure that the pressure after the reduction is not lower than 0.008 MPa. The pressure adjustment is achieved by draining some of the clear water from the water storage bag, and the drainage rate is controlled at 5-10 mL / min to avoid sudden pressure changes. Pressure maintenance: During the pressure regulation process, the flexible water storage bag always maintains flexible contact with the surface of fruits and vegetables, and does not change the composite vibration parameters, vacuum pulsation parameters, and sugar infusion solution temperature and concentration regulation process of the auxiliary sugar infusion equipment, thus ensuring the stability of the sugar infusion environment.

[0017] The object of the present invention can also be further achieved by an apparatus for a method of promoting rapid sugar transfer into fruits and vegetables, the apparatus comprising: The auxiliary sugar infiltration device includes a base, a telescopic assembly, a lever arm, a pressure application assembly, a first rotating shaft, and a second rotating shaft. The telescopic assembly is an electric push rod, a hydraulic cylinder, or a gas spring. Its non-acting end is rotatably connected to the base via the first rotating shaft. The telescopic assembly can operate at a frequency of 20-30 times / minute and 5-20... The lever arm moves up and down with a stroke of cm; one end of the lever arm is hinged to the moving end of the telescopic component through the second rotating shaft. The lever arm can swing left and right around the second rotating shaft at a frequency of 10 to 20 times / minute and a swing angle of 10 to 30 degrees. The up and down reciprocating motion of the telescopic component and the left and right reciprocating swing of the lever arm can form a phase difference of 120 to 180 degrees. The pressure component is set at the free end of the lever arm and includes a flexible water storage bag and a connector. The flexible water storage bag is made of food-grade silicone or rubber material. The connector is a detachable buckle structure or a threaded connection structure. The flexible water storage bag is fixedly connected to the free end of the lever arm through the connector and can be immersed in the sugar solution and completely press the fruits and vegetables below the liquid surface. At the same time, it generates a composite vibration of up and down and left and right with the movement of the telescopic component and the lever arm. The integrated ultrasonic cleaning equipment includes an ultrasonic generating module and a flowing clean water rinsing structure; The sealed sugar infusion pot is equipped with a vacuum pulsation generator, a jacket temperature control device, a concentration detection interface, and circumferential guide plates. The vacuum pulsation generator provides a vacuum degree of -0.03 to -0.06 MPa and a pulsation cycle of 3 to 5 minutes. The jacket temperature control device can be circulated with cooling water to adjust the temperature. At least two layers of staggered guide plates are provided in the circumferential direction. The low-pressure airflow desugaring device includes a material basket with a flexible liner, a clean air generation module, and a low-speed centrifugal module. The clean air generation module provides an airflow of 0.1–0.3 MPa and a purge velocity of 3–5 m / s, while the low-speed centrifugal module provides a rotation speed of 50–100 r / min.

[0018] The present invention has at least the following beneficial effects: First, the method for promoting rapid sugar penetration in fruits and vegetables according to the present invention utilizes ultrasonic cleaning pretreatment, customized cutting, and compound sugar penetration solution preparation, combined with the flexible pressing and compound vibration of auxiliary sugar penetration equipment, and simultaneously applies gentle vacuum pulsation. This precisely solves the problems of low efficiency, unevenness, and easy damage to the shape of fruits and vegetables, or reliance on chemical additives in traditional sugar penetration methods. No chemical additives are added, ensuring food safety; flexible water storage bags prevent damage to fruits and vegetables; and compound vibration and vacuum pulsation break the static boundary layer of the sugar solution. Sugar penetration can be completed in 30-90 minutes, improving sugar penetration efficiency and uniformity while maximizing the preservation of the integrity of fruits and vegetables, making it suitable for the processing needs of candied fruit and dried fruit.

[0019] Secondly, the method for promoting rapid sugar penetration in fruits and vegetables in this invention solves the problem of uneven sugar penetration or damage to fruits and vegetables caused by the vagueness of traditional cutting operations by clearly defining the cutting criteria of "particle size, skin thickness, and texture". Small berries with thin skins are not cut to avoid cutting damage; root vegetables with thick skins and large volume are cut to 1-10 cm. 3 It also ensures a smooth surface, increasing the contact area for sugar penetration. This not only preserves the shape of delicate fruits and vegetables but also improves the sugar penetration efficiency of dense fruits and vegetables, further optimizing the uniformity of sugar penetration and increasing the yield and product consistency.

[0020] Third, the method of the present invention for promoting rapid sugar penetration in fruits and vegetables utilizes simultaneous ultrasound (20-40 kHz) and flowing water. This not only thoroughly removes impurities from the surface of fruits and vegetables but also slightly loosens the cuticle and cell wall gaps, creating pathways for subsequent sugar penetration. The short ultrasound duration of 20-60 seconds avoids damage to the fruits and vegetables, and draining the water prevents dilution of the sugar solution. This simplifies the processing procedure while laying the foundation for efficient sugar penetration, ensuring the initial quality of the fruits and vegetables and the subsequent sugar penetration effect.

[0021] Fourth, in the method for promoting rapid sugar penetration in fruits and vegetables according to the present invention, the concentration is checked every 15-20 minutes, and a high-concentration (80-90 wt%) compound sugar penetration solution with consistent composition is added to maintain a stable sugar solution concentration and ensure sufficient penetration power throughout the process. The gradual replenishment rate of 10-20 mL / min, along with continuous vibration and vacuum operation, avoids local turbulence or sudden pressure changes in the sugar solution, thereby improving the uniformity of sugar penetration without damaging the shape of the fruits and vegetables, and ensuring the stability of the finished product quality.

[0022] Fifth, the method of the present invention for promoting rapid sugar penetration in fruits and vegetables improves efficiency by using strong vibration and high vacuum for dense root vegetables, and uses gentle parameters to maintain the shape of delicate berries; the first half maintains the initial parameters for strong sugar penetration, and the second half adjusts the parameters to adapt to the dehydration and shrinkage of fruits and vegetables. A phase difference of 120-180 degrees eliminates dead zones of accumulation, takes into account the sugar penetration needs of different fruits and vegetables, and further reduces the damage rate of fruits and vegetables while ensuring sugar penetration efficiency, and improves the uniformity of sugar penetration and the consistency of finished product quality.

[0023] Sixth, the method of this invention for promoting rapid sugar penetration in fruits and vegetables solves the problem of localized temperature rise caused by frictional heat and pressure changes during sugar penetration, which can damage the nutrients and soften the appearance of fruits and vegetables. Distributed detection ensures that the temperature of the entire pot is controllable, controlling the temperature at 25-45℃ for berries to prevent softening and rotting, and controlling the temperature at 30-50℃ for root vegetables to preserve nutrients, without exceeding the upper limit of 115% of the initial temperature. Jacketed cooling provides gentle temperature control without interrupting the sugar penetration process, avoiding high temperature damage to vitamins and other components, and preventing uneven sugar penetration due to uneven temperature, thus ensuring both excellent nutrition and appearance of the finished product.

[0024] Seventh, the method for promoting rapid sugar penetration in fruits and vegetables in this invention solves the problems of raw material waste and subsequent processing difficulties (such as drying and sticking) caused by excessive residual sugar on the surface of fruits and vegetables after sugar penetration by removing residual sugar from the surface. Low-pressure airflow purging (0.1–0.3 MPa) combined with low-speed centrifugation (50–100 r / min) efficiently removes residual sugar from the surface and wrinkles, while a flexible liner prevents damage to the fruits and vegetables. The recovered sugar solution is filtered and reused, reducing raw material costs. After sugar removal, the fruits and vegetables are free of surface stickiness, improving the appearance and storage stability of the finished product, and reducing processing losses and resource waste.

[0025] Eighth, the method for promoting rapid sugar penetration in fruits and vegetables in this invention solves the problems of uneven sugar solution flow and the formation of "static zones" in the fruit and vegetable accumulation areas within a sealed sugar penetration pot through the design of a guide plate. The staggered distribution of the 30-60 degree incline and overlapping projection guides the sugar solution to form a circulating flow. Combined with the composite vibration of auxiliary equipment, this further eliminates dead zones in the accumulation area, ensuring that fruits and vegetables in different positions within the pot can fully contact the sugar solution. This avoids insufficient sugar penetration in some areas due to poor sugar solution flow, improves the uniformity of sugar penetration throughout the pot, and guarantees consistent sweetness in the finished product.

[0026] Ninth, the method of the present invention for promoting rapid sugar penetration in fruits and vegetables solves the problem of damage to delicate fruits and vegetables or insufficient pressure in the later stages caused by fixed pressure in flexible water storage bags by dynamically adjusting the pressure of the flexible water storage bag. A low pressure of 0.01-0.02 MPa is set for berries to prevent crushing damage, and a high pressure of 0.02-0.03 MPa is set for root vegetables to ensure immersion; in the latter half, the pressure is adjusted down as the fruits and vegetables dehydrate and shrink (not lower than 0.008 MPa) to avoid excessive pressure. The pressure is gradually adjusted by horizontal injection and discharge to ensure uniform pressure action, maintaining the disturbance effect of the water storage bag while maximizing the protection of the fruit and vegetable shape, thus improving the stability of the sugar penetration process and the integrity of the finished product.

[0027] The tenth invention relates to an apparatus for promoting rapid sugar penetration in fruits and vegetables. The auxiliary sugar penetration equipment maintains the shape and improves efficiency; the integrated ultrasonic cleaning equipment simplifies the process; the sealed sugar penetration pot controls parameters and stabilizes the environment; and the low-pressure sugar removal device reduces waste. The entire apparatus is free of chemical additives, achieving efficient integration of the "cleaning-sugar penetration-sugar removal" process, ensuring efficient, safe, and low-loss sugar penetration, and providing hardware support for promoting rapid sugar penetration in fruits and vegetables.

[0028] Other advantages, objectives and features of the present invention will become apparent in part from the following description, and in part from those skilled in the art through study and practice of the invention. Attached Figure Description

[0029] Figure 1 This is a flowchart of the method for promoting rapid sugar penetration in fruits and vegetables in Embodiment 1 of the present invention; Figure 2 This is a schematic diagram of the auxiliary sugar-permeating device and the sealed sugar-permeating pot in the apparatus of the present invention for promoting rapid sugar permeation of fruits and vegetables; Reference numerals: 1: base, 2: telescopic component, 3: lever arm, 4: flexible water storage bag, 5: connector, 6: first rotating shaft, 7: second rotating shaft, 8: sealed sugar infusion pot. Detailed Implementation

[0030] The present invention will now be described in further detail with reference to the accompanying drawings, so that those skilled in the art can implement it based on the description.

[0031] It should be understood that terms such as “having,” “comprising,” and “including” as used herein do not imply the presence or addition of one or more other elements or combinations thereof.

[0032] It should be noted that, unless otherwise specified, the experimental methods described in the following implementation plan are all conventional methods, and the reagents and materials described are all commercially available unless otherwise specified.

[0033] Example 1 A method for promoting rapid sugar penetration in peaches includes the following steps: S1. Select fresh peaches that are free from pests and mechanical damage and are 80% ripe. After removing rotten or defective fruit, use an integrated ultrasonic cleaning device to process the peaches: set the ultrasonic frequency of the ultrasonic generator module to 20 kHz and the ultrasonic treatment time to 20 s. Simultaneously turn on the flowing water rinsing structure to thoroughly remove the fuzz and impurities on the surface of the peaches with flowing water. After processing, drain the water from the surface of the peaches.

[0034] S2. Remove the stems and stalks from the washed and drained peaches, strictly controlling the depth of the cut to 1 mm, to obtain the pre-processed peaches.

[0035] S3. Cut the peaches according to their characteristics: The peach skin thickness is >0.5 mm, the texture is dense, and the individual fruit size is >3 cm, meeting the cutting conditions; first peel the peaches, cut them in half, remove the pits, and then cut them into 2-4 segments, ensuring that each segment has a volume of approximately 8 cm². 3 And all the cut surfaces remain flat and undamaged.

[0036] S4. Prepare the compound osmotic solution: Using sucrose as the base material, add 0.5 wt% of a natural osmotic regulator (the natural osmotic regulator is a compound of oligofructose and trehalose, with a mass ratio of 1:1). Mix the base material and the osmotic regulator until completely dissolved, adjust the concentration of the osmotic solution to 60 wt%, and preheat the osmotic solution to 25°C.

[0037] S5. Place the peach petals obtained in step S3 into a sealed sugar-infiltrating pot 8, add the composite sugar-infiltrating solution prepared in step S4, and ensure that the sugar-infiltrating solution completely submerges the peach petals; start the auxiliary sugar-infiltrating device, immerse its flexible water storage bag 4 into the sugar-infiltrating solution and press the peach petals completely below the liquid surface, and simultaneously apply vacuum pulsation for sugar-infiltrating treatment.

[0038] The auxiliary sugar infiltration equipment operates as follows: the telescopic component 2 drives the lever arm 3 to reciprocate up and down at a frequency of 20 times / minute and a stroke of 20 cm (referring to linear motion along the vertical direction); the lever arm 3 reciprocates left and right around the second rotating shaft 7 at a frequency of 10 times / minute and a swing angle of 30 degrees (the left and right reciprocating swing of the lever arm is driven by an independent swing drive device (such as a swing cylinder or crank rocker mechanism), or a compound motion is achieved through the hinge point design between the telescopic component and the lever arm), causing the flexible water storage bag 4 to generate a compound vibration in the up, down, left, and right directions; the vacuum pulsation processing parameters are: vacuum degree of -0.03 MPa, pulsation cycle of 3 min, of which vacuum is maintained for 1 min and atmospheric pressure is maintained for 2 min; the total sugar infiltration processing time is 90 min, and after the processing is completed, the peach petals are removed to obtain sugar-infiltrated peach petals.

[0039] Example 2 A method for promoting rapid sugar penetration in peaches includes the following steps: S1. Select fresh peaches that are free from pests and mechanical damage and are 80% ripe. After removing rotten or defective fruit, use an integrated ultrasonic cleaning device to process the peaches: set the ultrasonic frequency of the ultrasonic generator module to 30 kHz and the ultrasonic treatment time to 40 s. Simultaneously turn on the flowing water rinsing structure to thoroughly remove the fuzz and impurities on the surface of the peaches with flowing water. After processing, drain the water from the surface of the peaches.

[0040] S2. After washing and draining, remove the stems and stalks from the peaches, strictly controlling the depth of the cut to 1.5 mm, to obtain the pre-treated peaches.

[0041] S3. Cut the peaches according to their characteristics: The peach skin thickness is >0.5 mm, the texture is dense, and the individual fruit size is >3 cm, meeting the cutting conditions; first peel the peaches, cut them in half, remove the pits, and then cut them into 2-4 segments, ensuring that each segment is approximately 5 cm in volume. 3 And all the cut surfaces remain flat and undamaged.

[0042] S4. Prepare the compound osmotic solution: Using sucrose as the base material, add 1.25 wt% of a natural osmotic regulator (the natural osmotic regulator is a compound of oligofructose and trehalose, with a mass ratio of 1.5:1). Mix the base material and the osmotic regulator until completely dissolved, adjust the concentration of the osmotic solution to 65 wt%, and preheat the osmotic solution to 40℃.

[0043] S5. Place the peach petals obtained in step S3 into a sealed sugar-infiltrating pot 8, add the composite sugar-infiltrating solution prepared in step S4, and ensure that the sugar-infiltrating solution completely submerges the peach petals; start the auxiliary sugar-infiltrating device, immerse its flexible water storage bag 4 into the sugar-infiltrating solution and press the peach petals completely below the liquid surface, and simultaneously apply vacuum pulsation for sugar-infiltrating treatment.

[0044] The auxiliary sugar infiltration equipment operates as follows: the telescopic component 2 drives the lever arm 3 to reciprocate up and down at a frequency of 25 times / minute and a stroke of 15 cm; the lever arm 3 reciprocates left and right around the second rotating shaft 7 at a frequency of 20 times / minute and a swing angle of 15 degrees, causing the flexible water storage bag 4 to generate a composite vibration in the up-down and left-right directions; the vacuum pulsation processing parameters are: vacuum degree of -0.045MPa, pulsation cycle of 4 min, of which vacuum is maintained for 1.5 min and atmospheric pressure is maintained for 2.5 min; the total sugar infiltration processing time is 75 min; after the processing is completed, the peach petals are removed to obtain sugar-infiltrated peach petals.

[0045] Example 3 A method for promoting rapid sugar penetration in peaches includes the following steps: S1. Select fresh peaches that are free from pests and mechanical damage and are 80% ripe. After removing rotten or defective fruit, use an integrated ultrasonic cleaning device to process the peaches: set the ultrasonic frequency of the ultrasonic generator module to 40 kHz and the ultrasonic treatment time to 60 s. Simultaneously turn on the flowing water rinsing structure to thoroughly remove the fuzz and impurities on the surface of the peaches with flowing water. After processing, drain the water from the surface of the peaches.

[0046] S2. Remove the stems and stalks from the washed and drained peaches, strictly controlling the depth of the cut to 2 mm, to obtain the pre-processed peaches.

[0047] S3. Cut the peaches according to their characteristics: The peach skin thickness is >0.5 mm, the texture is dense, and the individual fruit size is >3 cm, meeting the cutting conditions; first peel the peaches, cut them in half, remove the pits, and then cut them into 2-4 segments, ensuring that each segment is approximately 10 cm² in volume. 3 And all the cut surfaces remain flat and undamaged.

[0048] S4. Prepare the compound osmotic solution: Using sucrose as the base material, add 2 wt% of natural osmotic regulator (the natural osmotic regulator is a compound of oligofructose and trehalose, with a mass ratio of 2:1). Mix the base material and osmotic regulator until completely dissolved, adjust the concentration of the osmotic solution to 70 wt%, and preheat the osmotic solution to 50°C.

[0049] S5. Place the peach petals obtained in step S3 into a sealed sugar-infiltrating pot 8, add the composite sugar-infiltrating solution prepared in step S4, and ensure that the sugar-infiltrating solution completely submerges the peach petals; start the auxiliary sugar-infiltrating device, immerse its flexible water storage bag 4 into the sugar-infiltrating solution and press the peach petals completely below the liquid surface, and simultaneously apply vacuum pulsation for sugar-infiltrating treatment.

[0050] The auxiliary sugar infiltration equipment operates as follows: the telescopic component 2 drives the lever arm 3 to reciprocate up and down at a frequency of 25 times / minute and a stroke of 10 cm; the lever arm 3 reciprocates left and right around the second rotating shaft 7 at a frequency of 20 times / minute and a swing angle of 10 degrees, causing the flexible water storage bag 4 to generate a composite vibration in the up-down and left-right directions; the vacuum pulsation treatment parameters are: vacuum degree of -0.06MPa, pulsation cycle of 5 min, of which vacuum is maintained for 2 min and atmospheric pressure is maintained for 3 min; the total sugar infiltration treatment time is 30 min; after the treatment, the peach petals are removed to obtain sugar-infiltrated peach petals.

[0051] Example 4 A method for promoting sugar exudation in strawberries includes the following steps: S1. Select fresh strawberries that are bright red, uniform in size, and eight to nine tenths ripe. Manually remove diseased, rotten, and deformed fruits. Use an integrated ultrasonic cleaning device to process the strawberries: set the ultrasonic frequency of the ultrasonic generator module to 30kHz and the ultrasonic processing time to 40s. Simultaneously turn on the flowing water rinsing structure to gently rinse the mud and impurities on the surface of the strawberries with gentle flowing water to avoid friction damage to the skin. After processing, use a soft cloth to absorb the moisture on the surface of the strawberries. S2. Remove the stems and stalks from the washed and drained strawberries, strictly controlling the depth of the cut to 1.5 mm, to obtain pre-processed strawberries.

[0052] S3. Cut the strawberries according to their characteristics: The individual strawberry size is usually ≤3 cm, the skin thickness is ≤0.5 mm and the texture is soft, which meets the conditions for not cutting. The strawberries are kept in their whole shape to avoid juice loss and skin damage caused by cutting.

[0053] S4. Prepare the compound osmotic solution: Using sucrose as the base material, add 1.25 wt% of a natural osmotic regulator (the natural osmotic regulator is a compound of oligofructose and trehalose, with a mass ratio of 1.5:1). Mix the base material and the osmotic regulator until completely dissolved, adjust the concentration of the osmotic solution to 65 wt%, and preheat the osmotic solution to 50°C.

[0054] S5. Place the whole strawberries obtained in step S3 into the sealed sugar-infiltrating pot 8, add the compound sugar-infiltrating solution prepared in step S4, and ensure that the sugar-infiltrating solution completely submerges the strawberries; start the auxiliary sugar-infiltrating device, immerse its flexible water storage bag 4 into the sugar-infiltrating solution and press the strawberries completely below the liquid surface, and simultaneously apply vacuum pulsation to carry out the sugar-infiltrating treatment.

[0055] The auxiliary sugar infiltration equipment operates as follows: the telescopic component 2 drives the lever arm 3 to reciprocate up and down at a frequency of 25 times / minute and a stroke of 10 cm; the lever arm 3 reciprocates left and right around the second rotating shaft 7 at a frequency of 20 times / minute and a swing angle of 10 degrees, causing the flexible water storage bag 4 to generate a composite vibration in the up-down and left-right directions; the vacuum pulsation treatment parameters are: vacuum degree of -0.045MPa, pulsation cycle of 4 min, of which vacuum is maintained for 1.5 min and atmospheric pressure is maintained for 2.5 min; the total sugar infiltration treatment time is 30 min; after the treatment, the strawberries are taken out to obtain sugar-infiltrated strawberries.

[0056] Example 5 A method for promoting sugar exudation in cucumbers includes the following steps: S1. Select fresh cucumbers free from pests and mechanical damage. Manually remove deformed and damaged cucumbers. Use an integrated ultrasonic cleaning device to process the cucumbers: set the ultrasonic frequency of the ultrasonic generator module to 30 kHz and the ultrasonic processing time to 40 s. Simultaneously turn on the flowing water rinsing structure to gently rinse the surface of the cucumbers with flowing water. After processing, drain the water from the surface of the cucumbers. S2. Remove the stems and stalks from the washed and drained cucumbers, strictly controlling the depth of the cuts to 1.5 mm, to obtain pre-processed cucumbers.

[0057] S3. Determine the cutting method based on the characteristics of the cucumber raw material: If the cucumber peel thickness is >0.5 mm, the texture is dense, and the individual particle size is usually >3 cm, it meets the cutting conditions. Cut the cucumber into round slices with a thickness of 5-8 mm, and the volume of each cucumber slice is about 6 cm³. 3 Ensure the cutting surface remains flat and undamaged; S4. Prepare the compound osmotic solution: Using sucrose as the base material, add 1.25 wt% of a natural osmotic regulator (the natural osmotic regulator is a compound of oligofructose and trehalose, with a mass ratio of 1.5:1). Mix the base material and the osmotic regulator until completely dissolved, adjust the concentration of the osmotic solution to 60 wt%, and preheat the osmotic solution to 25°C.

[0058] S5. Place the cucumber slices obtained in step S3 into a sealed sugar-infiltrating pot 8, add the compound sugar-infiltrating solution prepared in step S4, and ensure that the sugar-infiltrating solution completely submerges the cucumber slices; start the auxiliary sugar-infiltrating device, immerse its flexible water storage bag 4 into the sugar-infiltrating solution and press the cucumber slices completely below the liquid surface, and simultaneously apply vacuum pulsation to carry out the sugar-infiltrating treatment.

[0059] The auxiliary sugar infiltration equipment operates as follows: the telescopic component 2 drives the lever arm 3 to reciprocate up and down at a frequency of 20 times / minute and a stroke of 10 cm; the lever arm 3 reciprocates left and right around the second rotating shaft 7 at a frequency of 20 times / minute and a swing angle of 10 degrees, causing the flexible water storage bag 4 to generate a composite vibration in the up-down and left-right directions; the vacuum pulsation processing parameters are: vacuum degree of -0.045MPa, pulsation cycle of 4 min, of which vacuum is maintained for 1.5 min and atmospheric pressure is maintained for 2.5 min; the total sugar infiltration processing time is 80 min; after the processing is completed, the cucumber slices are taken out to obtain sugar-infiltrated cucumber slices.

[0060] Example 6 A method for promoting rapid sugar penetration in peaches, which differs from Example 2 in that... S5. Place the peach petals obtained in step S3 into a sealed sugar-infusion pot 8, add the composite sugar-infusion solution prepared in step S4, ensuring that the sugar-infusion solution completely submerges the peach petals; start the auxiliary sugar-infusion device, immerse its flexible water storage bag 4 into the sugar-infusion solution and press the peach petals completely below the liquid surface, and simultaneously apply vacuum pulsation for sugar-infusion treatment. The specific operation is as follows: Every 15 minutes, a concentration detector is connected to the concentration detection interface of the sealed sugar infusion pot to detect the concentration of the sugar infusion solution in the pot in real time; the initial concentration is set to 65%, and when the detected concentration is lower than 61.75% (65%×95%), the concentration replenishment process is started. The additional 85 wt% compound sugar infusion solution prepared in step S4 is added to the sealed sugar infusion pot at a uniform rate. The amount added is 7.5% of the current total volume of the sugar infusion solution. For example, if the current total volume of the sugar infusion solution in the pot is 10 L, then 0.75 L of 85% compound sugar infusion solution is added to ensure that the concentration of the sugar infusion solution rises back to 63.25-65% after the addition (the initial concentration is in the range of 95-100%). The replenishment rate is controlled at 15 mL / min to avoid a sudden increase in local sugar concentration that could lead to sugar crystallization on the peach petal surface. During the replenishment process, the auxiliary sugar infiltration equipment undergoes a combination of vibrations (the telescopic component 2 drives the lever arm 3 to reciprocate up and down at a frequency of 25 times / min and a stroke of 15 cm, while the lever arm 3 reciprocates left and right around the second rotating shaft 7 at a frequency of 20 times / min and a swing angle of 15 degrees, causing the flexible water storage bag 4 to generate a combination of up-down and left-right vibrations) and vacuum pulsation (vacuum degree of -0.045MPa, pulsation cycle of 4 min, of which vacuum is maintained for 1.5 min and atmospheric pressure is maintained for 2.5 min) to ensure that the sugar infiltration process is not interrupted and that the mass transfer environment is stable.

[0061] The entire sugar infiltration process takes 75 minutes. After the process is completed, the peach petals are removed to obtain sugar-infiltrated peach petals.

[0062] Example 7 A method for promoting rapid sugar penetration in peaches, which differs from Example 6 in that... S5. Place the peach petals obtained in step S3 into a sealed sugar-infusion pot 8, add the composite sugar-infusion solution prepared in step S4, ensuring that the sugar-infusion solution completely submerges the peach petals; start the auxiliary sugar-infusion device, immerse its flexible water storage bag 4 into the sugar-infusion solution and press the peach petals completely below the liquid surface, and simultaneously apply vacuum pulsation for sugar-infusion treatment. The specific operation is as follows: Dynamic adaptation of combined vibration and vacuum pulsation parameters: The initial parameters were set according to the texture of the peach: the peach is a "thick-skinned, dense-textured fruit". The initial composite vibration parameters were set as follows: the telescopic component 2 drives the lever arm 3 to move up and down at a frequency of 27 times / minute and a stroke of 17 cm. The lever arm 3 swings left and right around the second rotating shaft 7 at a frequency of 17 times / minute and a swing angle of 27 degrees. The initial vacuum pulsation parameters were set as follows: vacuum degree -0.055 MPa, pulsation period 4 min, of which vacuum was maintained for 1.5 min and atmospheric pressure was maintained for 2.5 min. Adjust parameters according to the sugar infiltration stage: The total sugar infiltration time is 75 min. The first half (0 to 37.5 min, 50% of the total time) maintains the above initial parameters; in the second half (37.5 to 75 min), the movement frequency of the telescopic component 2 is reduced by 12% to 24 times / minute, the swing frequency of the lever arm 3 is reduced by 12% to 15 times / minute, the stroke and swing angle remain unchanged, and the vacuum degree is increased by 0.015 MPa to -0.04 MPa. Synchronous vibration phase difference setting: Throughout the sugar infiltration process, the up-and-down reciprocating motion of the telescopic component 2 and the left-and-right reciprocating swing of the lever arm 3 adopt a 150-degree phase difference, so that the flexible water storage bag 4 generates asymmetrical composite vibration, disturbing the sugar liquid in the peach petal accumulation area and eliminating local dead zones in circulation.

[0063] Dynamic concentration control: Every 15 minutes, a concentration detector is connected to the concentration detection interface of the sealed sugar infusion pot to detect the concentration of the sugar infusion solution in the pot in real time; the initial concentration is set to 65%, and when the detected concentration is lower than 61.75% (65%×95%), the concentration replenishment process is started. The additional 85 wt% compound sugar infusion solution prepared in step S4 is added to the sealed sugar infusion pot at a uniform rate. The amount added is 7.5% of the current total volume of the sugar infusion solution. For example, if the current total volume of the sugar infusion solution in the pot is 10 L, then 0.75 L of 85% compound sugar infusion solution is added to ensure that the concentration of the sugar infusion solution rises back to 63.25-65% after the addition (the initial concentration is in the range of 95-100%). The replenishment rate is controlled at 15 mL / min to avoid a sudden increase in local sugar concentration that could lead to sugar crystallization on the peach petal surface. During the replenishment process, the auxiliary sugar infiltration equipment undergoes a combination of vibrations (the telescopic component 2 drives the lever arm 3 to reciprocate up and down at a frequency of 25 times / min and a stroke of 15 cm, while the lever arm 3 reciprocates left and right around the second rotating shaft 7 at a frequency of 20 times / min and a swing angle of 15 degrees, causing the flexible water storage bag 4 to generate a combination of up-down and left-right vibrations) and vacuum pulsation (vacuum degree of -0.045MPa, pulsation cycle of 4 min, of which vacuum is maintained for 1.5 min and atmospheric pressure is maintained for 2.5 min) to ensure that the sugar infiltration process is not interrupted and that the mass transfer environment is stable.

[0064] The entire sugar infiltration process took 75 minutes. After the process, the peach petals were removed, resulting in sugar-infiltrated peach petals with excellent uniformity of sugar infiltration and morphological integrity.

[0065] Example 8 A method for promoting rapid sugar penetration in peaches, which differs from Example 7 in that... S5. Place the peach petals obtained in step S3 into a sealed sugar-infusion pot 8, add the composite sugar-infusion solution prepared in step S4, ensuring that the sugar-infusion solution completely submerges the peach petals; start the auxiliary sugar-infusion device, immerse its flexible water storage bag 4 into the sugar-infusion solution and press the peach petals completely below the liquid surface, and simultaneously apply vacuum pulsation for sugar-infusion treatment. The specific operation is as follows: Dynamic adaptation of combined vibration and vacuum pulsation parameters: The initial parameters were set according to the texture of the peach: the peach is a "thick-skinned, dense-textured fruit". The initial composite vibration parameters were set as follows: the telescopic component 2 drives the lever arm 3 to move up and down at a frequency of 27 times / minute and a stroke of 17 cm. The lever arm 3 swings left and right around the second rotating shaft 7 at a frequency of 17 times / minute and a swing angle of 27 degrees. The initial vacuum pulsation parameters were set as follows: vacuum degree -0.055 MPa, pulsation period 4 min, of which vacuum was maintained for 1.5 min and atmospheric pressure was maintained for 2.5 min. Adjust parameters according to the sugar infiltration stage: The total sugar infiltration time is 75 min. The first half (0 to 37.5 min, 50% of the total time) maintains the above initial parameters; in the second half (37.5 to 75 min), the movement frequency of the telescopic component 2 is reduced by 12% to 24 times / minute, the swing frequency of the lever arm 3 is reduced by 12% to 15 times / minute, the stroke and swing angle remain unchanged, and the vacuum degree is increased by 0.015 MPa to -0.04 MPa. Synchronous vibration phase difference setting: Throughout the sugar infiltration process, the up-and-down reciprocating motion of the telescopic component 2 and the left-and-right reciprocating swing of the lever arm 3 adopt a 150-degree phase difference, so that the flexible water storage bag 4 generates asymmetrical composite vibration, disturbing the sugar liquid in the peach petal accumulation area and eliminating local dead zones in circulation.

[0066] Dynamic concentration control: Every 15 minutes, a concentration detector is connected to the concentration detection interface of the sealed sugar infusion pot to detect the concentration of the sugar infusion solution in the pot in real time; the initial concentration is set to 65%, and when the detected concentration is lower than 61.75% (65%×95%), the concentration replenishment process is started. The additional 85 wt% compound sugar infusion solution prepared in step S4 is added to the sealed sugar infusion pot at a uniform rate. The amount added is 7.5% of the current total volume of the sugar infusion solution. For example, if the current total volume of the sugar infusion solution in the pot is 10 L, then 0.75 L of 85% compound sugar infusion solution is added to ensure that the concentration of the sugar infusion solution rises back to 63.25-65% after the addition (the initial concentration is in the range of 95-100%). The replenishment rate is controlled at 15 mL / min to avoid a sudden increase in local sugar concentration that could lead to sugar crystallization on the peach petal surface. During the replenishment process, the auxiliary sugar infiltration equipment undergoes a combination of vibrations (the telescopic component 2 drives the lever arm 3 to reciprocate up and down at a frequency of 25 times / min and a stroke of 15 cm, while the lever arm 3 reciprocates left and right around the second rotating shaft 7 at a frequency of 20 times / min and a swing angle of 15 degrees, causing the flexible water storage bag 4 to generate a combination of up-down and left-right vibrations) and vacuum pulsation (vacuum degree of -0.045MPa, pulsation cycle of 4 min, of which vacuum is maintained for 1.5 min and atmospheric pressure is maintained for 2.5 min) to ensure that the sugar infiltration process is not interrupted and that the mass transfer environment is stable.

[0067] Dynamic temperature control: Temperature detection: The temperature of the sugar infusion solution is detected in real time by distributed temperature sensors (covering the upper, middle and lower areas of the pot) inside the sealed sugar infusion pot, with a detection interval of 15 minutes; Temperature range: Peaches are "fruits with thick skin and dense texture". The temperature of the sugar solution needs to be maintained at 30-50℃ and should not exceed 115% of the initial preheating temperature (40℃) (i.e. ≤46℃). The final control range is 30-46℃. Overheating treatment: If a local temperature >46℃ is detected (such as the temperature in the middle of the pot rising to 48℃ due to vibration and friction), immediately introduce circulating cooling water through the jacket temperature control device of the sealed sugar infusion pot. The cooling water flow rate is controlled at 7.5 L / min and continuously adjusted until the temperature drops back to 30-46℃. Process coordination: During temperature control, the above-mentioned composite vibration, vacuum pulsation, and dynamic concentration control are all continuously carried out without interrupting the sugar infiltration process, ensuring that the temperature, concentration, and mass transfer environment of the sugar infiltration solution are synchronously stable.

[0068] The entire sugar infiltration process takes 75 minutes. After the process, the peach petals are removed, resulting in peach petals with uniform sugar infiltration, intact shape, and better nutrient retention.

[0069] Example 9 A method for promoting rapid sugar penetration in peaches, which differs from Example 8 in that, after sugar penetration in step S5, the following is also included: Surface residual sugar removal and recovery: Immediate processing after sugar infusion: After 75 minutes of sugar infusion, stop the auxiliary sugar infusion equipment and vacuum pulsation, gently remove the peach petals, and immediately transfer them to the low-pressure airflow sugar removal device; Low-pressure airflow purging: Place the peach petals into the material basket with flexible padding inside the device (to avoid collision and damage), start the clean air generation module, and vertically purge the surface of the peach petals with a clean airflow of 0.2 MPa for 1.5 min at a purge velocity of 4 m / s to remove free sugar syrup from the surface. Low-speed centrifugation for sugar removal: After purging, start the low-speed centrifugation module and centrifuge at 75 r / min for 45 s to further remove residual sugar from the peach petal cutting surface and skin folds; Residual sugar recovery: Collect the removed sugar solution, filter impurities through an 80-mesh filter, and recover it to the compound sugar solution preparation process in step S4 for reuse; the amount recovered this time is controlled to be 4% of the total amount of sugar solution prepared in step S4, not exceeding the upper limit of 10%, so as to avoid affecting the concentration stability of the newly prepared sugar solution.

[0070] After processing, the resulting sugar-infused peach petals are free of sticky residual sugar, have uniform sugar infiltration, are intact in shape, and retain excellent nutritional value.

[0071] Example 10 A method for promoting rapid sugar penetration in peaches, which differs from Example 9 in that... S5. Place the peach petals obtained in step S3 into a sealed sugar-infusion pot 8, add the composite sugar-infusion solution prepared in step S4, ensuring that the sugar-infusion solution completely submerges the peach petals; start the auxiliary sugar-infusion device, immerse its flexible water storage bag 4 into the sugar-infusion solution and press the peach petals completely below the liquid surface, and simultaneously apply vacuum pulsation for sugar-infusion treatment. The specific operation is as follows: Synergistic regulation of composite vibration, vacuum pulsation, and flexible water storage bag pressure: Initial parameters for composite vibration and vacuum pulsation: The telescopic component 2 drives the lever arm 3 to reciprocate up and down at a frequency of 27 times / minute and a stroke of 17 cm. The lever arm 3 oscillates left and right around the second rotating shaft 7 at a frequency of 17 times / minute and a swing angle of 27 degrees. The initial vacuum pulsation parameters are set as follows: vacuum degree -0.055 MPa, pulsation period 4 min, of which vacuum is maintained for 1.5 min and atmospheric pressure is maintained for 2.5 min. A 150-degree phase difference is used throughout to eliminate dead zones of sugar liquid accumulation in peach petals. Initial pressure setting of flexible water storage bag: Peach is a "fruit with thick skin and dense texture", and the initial pressure is controlled at 0.025 MPa; the pressure is adjusted by injecting clean water into the flexible water storage bag 4. The amount of water injected is determined according to the specifications of the sealed sugar infusion pot 8 (e.g., diameter 50 cm, height 80 cm) and the pile height of peach petals (about 30 cm) to ensure that the pressure is evenly applied to the surface of the peach petals and there is no excessive pressure in some areas; Pressure adjustment during the 75-minute osmosis process: During the first half (0–37.5 min), maintain an initial pressure of 0.025 MPa; during the second half (37.5–75 min), as the peach petals dehydrate and shrink (dehydration rate approximately 15–20%), reduce the pressure of the water storage bag by 25% to 0.01875 MPa; pressure adjustment is achieved by draining some of the clear water from the water storage bag, with the drainage rate controlled at 7.5 mL / min to avoid sudden pressure changes that could cause localized damage to the peach petals; Pressure maintenance: Throughout the pressure regulation process, the flexible water storage bag 4 remains in flexible contact with the peach petal surface, without altering the parameter settings for composite vibration and vacuum pulsation, ensuring a stable sugar transfer environment. Dynamic concentration control: Detection frequency: The sugar solution concentration is detected every 15 minutes via the concentration detection interface. The initial concentration is 65%, and replenishment is initiated when it falls below 61.75% (65% × 95%). Supplementation procedure: Add 85 wt% of the same formula sugar solution at a uniform rate, the amount of which is 7.5% of the current total volume of the sugar solution (e.g., 0.75 L for 10 L of sugar solution), to ensure that the concentration rises back to 63.25-65%; Rate control: The replenishment rate is 15 mL / min to avoid local sugar crystallization. Vibration, vacuum, and pressure regulation should not be interrupted during replenishment. Dynamic temperature control: Temperature detection: The temperature of the sugar infusion solution is detected in real time by distributed temperature sensors (covering the upper, middle and lower areas of the pot) inside the sealed sugar infusion pot, with a detection interval of 15 minutes; Temperature range: Peaches are "fruits with thick skin and dense texture", and the temperature should be maintained between 30 and 46°C (not exceeding 115% of the initial 40°C). Overheating treatment: If a local temperature >46℃ is detected (such as the temperature in the middle of the pot rising to 48℃ due to vibration and friction), immediately introduce circulating cooling water through the jacket temperature control device of the sealed sugar infusion pot. The cooling water flow rate is controlled at 7.5 L / min and continuously adjusted until the temperature drops back to 30-46℃. Surface residual sugar removal and recovery: Transfer after sugar infiltration: After 75 minutes of sugar infiltration, stop the auxiliary sugar infiltration equipment, vacuum pulsation and pressure control, gently remove the peach petals and immediately transfer them to the low-pressure airflow sugar removal device; Low-pressure airflow purging: Peach petals are placed in a material basket with a flexible pad and vertically purged with clean air at 0.2 MPa for 1.5 min at a wind speed of 4 m / s to remove free sugar solution from the surface. Low-speed centrifugation for sugar removal: Start the centrifugation module and centrifuge at 75 r / min for 45 s to remove residual sugar from the cut surface and folds; Residual sugar recovery: Collect residual sugar solution, filter it through an 80-mesh filter, and then use 4% of the total amount (e.g., 0.4 L of initial sugar solution is recovered from 10 L) for the preparation of sugar infusion solution according to step S4, not exceeding the upper limit of 10%.

[0072] After processing, the resulting sugar-infused peach petals have better pressure adaptability, extremely uniform sugar infiltration, and intact shape without damage.

[0073] Comparative Example 1 A method for promoting rapid sugar penetration in peaches includes the following steps: S1. Select fresh peaches that are free from pests and mechanical damage and are 80% ripe. After removing rotten or defective fruit, simply rinse the surface fuzz and impurities with running water and drain the surface water. S2. Remove the stems and stalks from the washed and drained peaches, controlling the depth of the cut to 1 mm, to obtain the pre-processed peaches. S3: Peach skin thickness > 0.5 mm, dense texture, and individual fruit size > 3 cm; cut into 2–4 segments, with each segment approximately 8 cm in volume. 3 The cut surfaces should be flat and undamaged; S4. Prepare the sugar infusion solution: Use sucrose as the base material only, stir until completely dissolved, adjust the concentration to 60 wt%, and preheat to 25℃; S5. Place the peach petals in a normal pressure sugar infusion pot, add sugar infusion solution, the liquid level should be 3 cm above the surface of the peach petals, let it stand under normal pressure for 120 min for sugar infusion, and after the treatment is completed, take out the peach petals to obtain sugar-infused peach petals.

[0074] Comparative Example 2 A method for promoting rapid sugar penetration in peaches includes the following steps: S1. Select fresh peaches that are free from pests and mechanical damage and are 80% ripe. After removing rotten and substandard fruits, use an integrated ultrasonic cleaning device to process them: ultrasonic frequency 30 kHz, ultrasonic treatment for 40 s, and simultaneous rinsing with flowing clean water to remove impurities and drain. S2. Remove the stem and stalk, with a cut depth of 1.5 mm, to obtain the pre-treated peaches; S3. Cut into 2-4 petals, each petal approximately 5 cm in volume. 3 The cut surfaces are flat and undamaged; S4. Prepare the sugar infusion solution: Use sucrose as the base material only, stir to dissolve, adjust the concentration to 65 wt%, and preheat to 40℃; S5. Place the peach petals in a sealed sugar-infusing pot, add sugar-infusing liquid, and the liquid level should be 4 cm above the surface of the peach petals. Start the auxiliary sugar-infusing device (same as the device in Example 2), with the telescopic component moving 25 times / minute, stroke 15 cm, lever arm moving 20 times / minute, and swing angle 15 degrees. Simultaneously apply vacuum pulsation (vacuum degree -0.045 MPa, cycle 4 min, vacuum held for 1.5 min, atmospheric pressure held for 2.5 min), and sugar-infuse for 75 min. Remove the peach petals to obtain sugar-infused peach petals.

[0075] Comparative Example 3 A method for promoting sugar exudation in strawberries includes the following steps: S1. Select fresh strawberries that are bright red, uniform in size, and eight to nine-tenths ripe. Remove diseased, rotten, and deformed fruits. Use an integrated ultrasonic cleaning device to process them: ultrasonic frequency 30 kHz, ultrasonic treatment for 40 s, rinse with gentle running water, and dry the surface with a soft cloth. S2. Remove the stems and stalks, making a cut 1.5 mm deep to obtain the preliminary processed strawberries; S3. Violating the principle of not cutting berries by cutting them: Ignoring the characteristics of strawberries, such as "individual diameter ≤ 3 cm, skin thickness ≤ 0.5 mm, and soft texture", strawberries are cut into 1-2 cm pieces. 3 Small pieces; S4. Prepare the compound osmotic solution: Using sucrose as the base material, add 1.25 wt% of natural osmotic regulator (fructooligosaccharide to trehalose mass ratio 1.5:1), stir to dissolve, adjust the concentration to 65 wt%, and preheat to 50℃; S5. Place the cut strawberries in a sealed sugar-soaking pot, add sugar-soaking liquid, and the liquid level should be 4 cm above the surface of the strawberries. Use a rigid pressure plate to press the strawberries below the liquid level, start the auxiliary sugar-soaking device (telescopic component 25 times / minute, stroke 10 cm, lever arm 20 times / minute, swing angle 10 degrees), and simultaneously apply vacuum pulsation (vacuum degree -0.045 MPa, cycle 4 min, vacuum held for 1.5 min, atmospheric pressure held for 2.5 min), sugar-soaking treatment for 30 min, remove the strawberries, and obtain sugar-soaked strawberries.

[0076] Comparative Example 4 A method for promoting sugar exudation in cucumbers includes the following steps: S1. Select fresh cucumbers free from pests and mechanical damage, remove deformed cucumbers and cucumbers with damaged skin, and process them using an integrated ultrasonic cleaning device: ultrasonic frequency 30 kHz, ultrasonic treatment for 40 s, rinse with running water and drain. S2. Remove the stem and stalk, making a cut 1.5 mm deep to obtain the pre-processed cucumber; S3. Cut into circular pieces with a thickness of 5-8 mm, each piece having a volume of approximately 6 cm³. 3 The cut surfaces are flat and undamaged; S4. Prepare the compound osmotic solution: Using sucrose as the base, add 1.25wt% of natural osmotic regulator (fructooligosaccharide to trehalose mass ratio 1.5:1), stir to dissolve, adjust the concentration to 60wt%, and preheat to 25℃. S5. Place cucumber slices in a sealed sugar-infusion pot, add sugar-infusion solution, and the liquid level should be 4 cm above the surface of the cucumber slices. Start the auxiliary sugar-infusion device, with the composite vibration parameters below the lower limit (telescopic component 10 times / minute, stroke 5 cm, lever arm 8 times / minute, swing angle 5 degrees), and do not apply vacuum pulsation (atmospheric pressure sugar infusion). Treat for 80 minutes, then remove the cucumber slices to obtain sugar-infused cucumber slices.

[0077] Performance test comparison: I. Sugar penetration rate (%, ±SD) detection: Detection logic: By comparing the changes in sugar content of fruits and vegetables before and after sugar infiltration, the sugar absorption ratio is calculated to reflect the degree of sugar infiltration.

[0078] Brief steps: First, randomly select 3 parallel samples of fruits and vegetables before and after sugar infusion (approximately 100g each). Use a tissue homogenizer to homogenize them into a paste, add distilled water to make up to the volume, filter, and then use a handheld refractometer (fast scene) or Fehling's reagent method (high precision scene) to measure the sugar concentration of the extract. Then, calculate the percentage of the difference between the total sugar content of the fruits and vegetables after sugar infusion and the total sugar content before sugar infusion to the total sugar content before sugar infusion using the formula. Take the mean of the 3 parallel sample results and combine it with the standard deviation (SD) to express it as "mean ± SD".

[0079] Reference basis: Refer to the evaluation method of sugar penetration effect in GB 5009.8-2016 National Food Safety Standard for Determination of Sugars in Food and SB / T10085-2017 Technical Specification for Processing of Fruits and Vegetables.

[0080] II. Morphological integrity rate (%, ±SD) detection Detection logic: The percentage of individual fruits and vegetables that meet the "undamaged and original state" standard reflects the protective effect of the processing on the shape of the fruits and vegetables.

[0081] Brief steps: Randomly sample 50 individual fruits and vegetables from each of the top, middle, and bottom layers of the sugar-coating pot (a total of 150, divided into 3 parallel groups). Examine each one with a magnifying glass: intact individuals must meet the criteria of "no obvious damage, no fruit pulp falling off / collapse" (e.g., the cut surface of peach petals is flat, and the skin of strawberries is not cracked). Damaged individuals are judged according to "damaged area / missing corner size". Count the number of intact individuals, calculate their percentage of the total sample, and take the mean of the 3 groups and combine it with SD to express the result.

[0082] Reference basis: Based on the finished product form requirements in "SB / T 10085-2017 Technical Specifications for Processing Fruit and Vegetable Preserves" and the quantitative evaluation logic of "GB / T 10220-2012 General Rules for Sensory Analysis of Food".

[0083] III. Test for uniformity of sugar infiltration (coefficient of variation %): Detection logic: The coefficient of variation (the ratio of standard deviation to mean) is used to quantify the dispersion of sugar content in the fruit and vegetable population after sugar infiltration. The smaller the coefficient, the better the uniformity.

[0084] Brief steps: Sample from 5 points around the center of the sugar infusion pan, taking 5 individual fruits and vegetables at each point (25 in total), and measure the sugar content of each individual; calculate the mean and standard deviation of the sugar content of the 25 individuals, and then use "standard deviation / mean × 100%" to obtain the coefficient of variation; perform 3 parallel sampling experiments, take the mean of the coefficient of variation, and combine it with SD to express the result.

[0085] Reference basis: Refer to the statistical methods for uniformity evaluation in GB / T 33892-2017 Guidelines for Food Quality Stability Evaluation, and industry standards for uniformity testing of processed agricultural products.

[0086] The sugar infiltration rate, morphological integrity rate, and sugar infiltration uniformity (coefficient of variation) of the sugar-infiltrated vegetables and fruits obtained in Examples 1-5 and Comparative Examples 1-4 of this invention were measured, and the results are shown in Table 1 below: Table 1. Performance comparison of sugar-infused vegetables and fruits obtained in Examples 1-5 and Comparative Examples 1-4 As shown in Table 1 above, the sugar penetration rate of Examples 1-5 of this invention is stable at 66.8%-75.6%, which is significantly better than that of the comparative examples. The sugar penetration rate of Comparative Example 1 is only 45.2±2.1%, which is 23.3 percentage points lower than that of Example 1 (68.5±1.2%). The reason for the difference lies in the lack of the synergistic effect of "ultrasonic cleaning + auxiliary sugar penetration equipment + vacuum pulsation + natural osmosis regulator": ultrasonic pretreatment (20-40kHz) can loosen the cuticle of fruit and vegetable epidermis, opening channels for sugar penetration; the composite vibration of the auxiliary equipment (up and down reciprocating + left and right swinging) can break the "static boundary layer" of the sugar solution, avoiding a sudden drop in sugar concentration around the fruit and vegetable; vacuum pulsation (-0.03 to -0.06MPa) accelerates the diffusion of sugar into the cells through the pressure difference of "vacuuming and restoring normal pressure"; and the regulator of oligofructose and trehalose can optimize the osmotic pressure gradient and reduce the viscosity of the sugar solution. The combination of these four factors resulted in Example 1 achieving a 51.5% higher sugar penetration rate compared to Comparative Example 1, which was left to stand at normal pressure, within the same 120-minute timeframe. Comparative Example 2, with a sugar penetration rate of only 38.7 ± 1.9%, was 33.4 percentage points lower than Example 2 (72.1 ± 1.5%). This data highlights the "mass transfer optimization" effect of the natural osmotic regulator: pure sucrose solution has a high viscosity, easily forming an adhesive layer on the surface of fruits and vegetables, hindering continuous sugar penetration; while the combination of fructooligosaccharides (good water solubility and moderate osmotic pressure) and trehalose (strong stability and ability to help maintain cell shape) reduces the viscosity of the sugar solution and balances the osmotic pressure, resulting in an 86.3% higher sugar penetration rate in Example 2 compared to Comparative Example 2 without the regulator, confirming the crucial support of the regulator for sugar penetration efficiency. Comparative Example 4 showed a sugar penetration rate of 53.6 ± 1.7%, which was 13.2 percentage points lower than that of Example 5 (66.8 ± 1.6%). This indicates the "driving force" effect of the auxiliary equipment parameters and vacuum pulsation: the frequency (10 times / min) and stroke (5 cm) of the telescopic component in Comparative Example 4 were lower than the standards of Example 5 (20 times / min, 10 cm), resulting in insufficient vibration intensity and an inability to effectively disturb the sugar solution in the cucumber slice accumulation area; at the same time, the lack of "pressure difference drive" from vacuum pulsation meant that sugar penetration was slow due to natural diffusion alone. In contrast, Example 5 achieved a higher sugar penetration rate within 80 minutes through compliant equipment parameters and vacuum synergy, verifying the rationality of the "equipment parameter range" in the technical solution.

[0087] From the perspective of morphological preservation, the morphological integrity rate of Examples 1-5 of this invention remained at 96.5%-99.2%, which is much higher than that of Comparative Example 3 (82.4±1.8%). The morphological integrity rate of Comparative Example 3 was only 82.4±1.8%, which is 16.5 percentage points lower than that of Example 4 (98.9±0.3%). The problem stems from two key errors: First, it violated the principle of "not cutting berries" by cutting strawberries into 1-2 cm pieces. 3Small pieces directly damage the skin and pulp structure, leading to juice loss and pulp breakage during the sugar infusion process. Secondly, using a rigid pressure plate instead of a flexible water storage bag creates compressive stress due to the hard contact between the pressure plate and the strawberry, exacerbating fruit deformation. In contrast, Example 4 strictly adheres to the "no cutting + food-grade silicone flexible water storage bag" design: the strawberry skin is preserved intact by not cutting it, and the flexible water storage bag applies gentle pressure of 0.01-0.02 MPa, ensuring that the strawberry is completely submerged in the sugar syrup while avoiding compression damage, ultimately achieving a high morphological integrity rate of 98.9%, perfectly suited to the characteristics of strawberries: "thin skin and soft texture". While the remaining comparative examples (1, 2, 4) had relatively high morphological integrity rates (82.4%–99.0%), the examples achieved a better balance between "efficient sugar penetration" and "morphological protection." For instance, although comparative example 1 had a morphological integrity rate of 99.0 ± 0.3%, close to that of example 1 (98.3 ± 0.5%), its sugar penetration rate was only 45.2%, requiring several times longer to reach the target. In contrast, example 1 achieved a high sugar penetration rate of 68.5% within 120 minutes while maintaining a morphological integrity rate of 98.3%, demonstrating the synergistic effect of "high efficiency and low loss" in the technical solution.

[0088] Analysis of sugar penetration uniformity shows that the sugar penetration uniformity of Examples 1-5 (coefficient of variation 3.1%-4.2%) is significantly better than that of the comparative examples (8.7%-12.5%). Considering the pain point mentioned in the technical briefing that "uneven sugar penetration easily leads to fluctuations in finished product quality," the optimization logic of the technical solution can be clearly defined: The coefficient of variation of Comparative Example 1 (atmospheric pressure static placement) is 12.5±1.1%, which is 2.9 times that of Example 1 (4.2±0.3%). Due to the lack of vibration and vacuum, a "static sugar solution layer" is formed in the fruit and vegetable accumulation area: the surface peach petals are fully penetrated due to continuous contact with high-concentration sugar solution; the bottom peach petals have insufficient sugar penetration due to slow sugar solution exchange, ultimately resulting in the problem of "large differences in sweetness between the inside and outside." In contrast, Example 1, through the combined vibration of auxiliary equipment (20 times / min, 20 cm stroke) + the guide plate around the sealed pot (30-60 degree tilt), guides the sugar solution circulation, and combined with the "concentration gradient balance" effect of vacuum pulsation, significantly improves the uniformity of sugar solution concentration in the pot, reducing the coefficient of variation to 4.2%. Comparative Example 2 (without a permeability regulator) had a coefficient of variation of 8.7 ± 0.6%, which was 5.2 percentage points higher than that of Example 2 (3.5 ± 0.2%). Due to the lack of a viscosity regulator, the sucrose solution easily formed a highly adhesive layer on the surface of the peach petals, resulting in sugar accumulation in some areas and insufficient permeation in others. After adding 1.25 wt% of compound regulator in Example 2, the viscosity of the sugar solution was more suitable for the pore structure of the peach petals. With the dynamic concentration control of "sweetening every 15 to 20 minutes", the sugar solution concentration was kept stable at 95 to 100% of the initial value throughout the process, ultimately achieving a low coefficient of variation of 3.5% and ensuring consistent sweetness in the finished product. The coefficient of variation for Comparative Example 4 was 10.1 ± 0.7%, which was 6.5 percentage points higher than that for Example 5 (3.6 ± 0.2%). This was because the vibration intensity of the auxiliary equipment was insufficient (10 times / min, 5 cm stroke), which failed to disturb the sugar solution in the area where the cucumber slices were piled up, resulting in differences in sugar penetration between the edges and the center. In contrast, Example 5, with a frequency of 20 times / min and a stroke of 10 cm, combined with the "mass transfer acceleration" of vacuum pulsation, ensured that all parts of the cucumber slices were in uniform contact with the sugar solution, and the coefficient of variation was controlled at 3.6%, which met the requirements of "consistent finished product quality" in industrial production.

[0089] In summary, this invention addresses the problems of low efficiency (45.2% sugar penetration rate in Comparative Example 1), fragile shape (82.4% morphological integrity rate in Comparative Example 3), and unsafety in chemical additive methods using traditional atmospheric pressure methods. The technical solution utilizes a physical combination of "ultrasonic cleaning + composite sugar penetration solution + auxiliary equipment + vacuum pulsation" to achieve a sugar penetration rate of 66.8%–75.6% and a morphological integrity rate of 96.5%–99.2% without the addition of chemicals. Specifically, it employs "slicing + high vibration parameters" for peaches (thick, dense skin), "no sliceing + flexible pressure" for strawberries (thin, soft skin), and "precise sliceing + medium vibration" for cucumbers (crisp, easily cracked). Each fruit and vegetable is matched with the optimal process, avoiding the problems caused by "one-size-fits-all" cutting. The sugar infiltration time in Examples 1-5 is 30-120 minutes, which is significantly shorter than that of the traditional atmospheric pressure method (several hours to tens of hours). At the same time, residual sugar can be recovered and reused through "low-pressure airflow desugaring + 80-mesh filtration" (as in the subsequent steps of the examples), reducing raw material loss, improving production efficiency, and reducing post-harvest losses. It can be directly applied to the industrial production of candied fruit and dried fruit.

[0090] The sugar infiltration rate and morphological integrity rate of the sugar-infiltrated vegetables and fruits obtained in Examples 2, 6-10 of this invention were measured, and the results are shown in Table 2 below: Table 2. Performance comparison of sugar-infused vegetables obtained in Examples 2, 6-10 As shown in Table 2 above, the sugar penetration rate gradually increased from 72.1±1.5% in Example 2 to 78.5±1.0% in Example 10. This 6 percentage point increase was due to three key process improvements. Example 6 (Dynamic Concentration Control): This example represents the first breakthrough in overcoming the bottleneck of "glucose transfer kinetic decay." In traditional processes, the sugar solution concentration decreases due to water absorption by fruits and vegetables (e.g., in Example 2, the concentration may fall below 95% of the initial value in the later stages), leading to a decrease in osmotic pressure and a slowdown in sugar transfer. By "monitoring every 15 minutes and replenishing with 85wt% high-concentration sugar transfer solution," the sugar solution concentration was maintained at 95-100% of the initial value throughout the process, increasing the sugar transfer rate by 1.7 percentage points to 73.8%, verifying that "stable concentration is the core prerequisite for continuous mass transfer."

[0091] Example 7 (Dynamic Adaptation of Vibration and Vacuum): Solving the Problem of "Local Mass Transfer Dead Zones": In Example 2, fixed vibration / vacuum parameters were used, which easily led to the formation of a "static sugar solution layer" in the peach petal accumulation area (especially in the middle and bottom of the pot). By "setting initial parameters according to texture (high vibration / high vacuum for root and stem crops) + lowering the vibration frequency in the latter half (to avoid peach petal brittleness after dehydration) + a 150° phase difference (asymmetric vibration disturbing the sugar solution)," the sugar penetration rate increased by another 1.4 percentage points to 75.2%, proving that "dynamically adapted parameters can eliminate flow dead zones and improve mass transfer efficiency."

[0092] Example 10 (Dynamic Pressure Control of Flexible Water Storage Bag): Addressing the Shortcoming of "Insufficient Pressure After Fruit and Vegetable Shrinkage": During the latter half of the sugar infusion process, peach petals shrink in volume due to dehydration (dehydration rate of approximately 15-20%). The fixed pressure (0.025 MPa) in Example 2 results in uneven pressure application due to increased intercellular gaps, causing some peach petals to detach from the sugar solution or receive insufficient pressure. By maintaining pressure in the first half and reducing the pressure by 25% (to 0.01875 MPa) in the second half, along with uniform drainage pressure control, the peach petals are ensured to be evenly submerged and pressurized throughout the process. The sugar infusion rate ultimately exceeded 78.5%, demonstrating the "critical influence of pressure adaptability on the adequacy of infusion."

[0093] The morphological integrity rate increased slightly from 97.8±0.7% in Example 2 to 99.0±0.2% in Example 10. Although the improvement seems limited, for industrial production, a 1.2 percentage point increase can reduce raw material loss by nearly 10%. The core optimization focuses on two points: Example 7 (Dynamic Adjustment of Vibration Parameters): Avoiding "Excessive Vibration Damage in the Later Stages": In the first half of the sugar infusion stage, the peach petals are full of moisture and have a relatively tough texture, which can withstand a vibration frequency of 27 times / minute; in the second half, after dehydration, the peach petals become brittle, and if high-frequency vibration is maintained, edge breakage is likely to occur. By "reducing the frequency by 12% to 24 times / minute", the morphological integrity rate increased by 0.4 percentage points to 98.2%, verifying that "vibration intensity needs to match the changes in the texture of fruits and vegetables".

[0094] Example 10 (Dynamic Pressure Adaptation): Avoiding "Excessive Pressure and Compression Damage": The fixed pressure (0.025MPa) in Example 2 becomes "relatively excessive" after the peach petals shrink, leading to excessive local pressure and fruit deformation. Example 10, through phased pressure reduction, ensures that the flexible water storage bag remains "flexibly in contact" with the peach petals rather than "rigidly compressing" them. The final shape integrity rate reaches 99.0%, approaching the "non-destructive processing" standard, solving the pain point of "inevitable shape damage" caused by traditional rigid pressure plates.

[0095] The uniformity of sugar infiltration (coefficient of variation) decreased from 3.5±0.2% in Example 2 to 2.1±0.1% in Example 10. The lower the coefficient of variation, the smaller the sweetness difference between peach petals and inside and outside a single petal, and the stronger the consistency of industrial batches. The optimization logic can be broken down into "triple stability control": Concentration control (Example 6): Avoiding “local concentration difference” by dynamic sugar replenishment: In the later stage of Example 2, the problem of “concentrated sugar solution on the surface and thin sugar solution on the bottom” may occur, resulting in faster sugar penetration on the surface peach petals and slower penetration on the bottom. The coefficient of variation dropped to 3.0%, proving that “uniform concentration is the basis for uniform sugar penetration”.

[0096] Flow stabilization (Example 7): 150° phase difference breaks the "static sugar solution layer": The vibration in Example 2 is a symmetrical motion, which easily forms a "circulation blind zone"; the asymmetrical phase difference causes the flexible water storage bag to drive the sugar solution to generate "vortex flow", which washes the peach petal accumulation area, and the coefficient of variation is further reduced to 2.6%, reflecting the "influence of sufficient flow on mass transfer uniformity".

[0097] Temperature Stabilization (Example 8): Distributed temperature control avoids "local viscosity difference": Vibration and friction during sugar infusion can cause localized temperature increases in the sugar solution (e.g., in Example 2, the temperature in the middle of the pot may exceed 46°C). High temperatures reduce the viscosity of the sugar solution and accelerate infusion, while low-temperature areas experience slower infusion, creating a "temperature difference → infusion difference". By using "15-minute interval detection + jacket cooling water temperature control (flow rate 7.5L / min)", the temperature of the sugar infusion solution is maintained between 30 and 46°C, reducing the coefficient of variation to 2.4%. Combined with the pressure uniformity of Example 10, the final coefficient of variation reaches 2.1%, achieving "uniform sweetness of peach petals throughout the pot".

[0098] Surface residual sugar rate: From "high loss" to "low residue", the sugar removal process achieves "cost reduction + quality improvement"; the surface residual sugar rate dropped sharply from 3.2±0.4% in Example 2 to 0.6±0.1% in Example 10. The core breakthrough comes from the "low-pressure airflow sugar removal + residual sugar recovery" process in Examples 9-10: Example 2 did not have a sugar removal step, and the free sugar solution (about 3.2%) attached to the surface of the peach petals caused two major problems: first, it was easy to clump during subsequent drying, requiring additional treatment (such as screening); second, the residual sugar could not be recovered, resulting in a high sucrose loss rate. Example 9 used "0.2 MPa airflow purging (1.5 min, wind speed 4 m / s) + 75 r / min low-speed centrifugation (45s)" to first remove the surface free sugar and then remove the residual sugar from the wrinkles, reducing the residual sugar rate to 0.8%; Example 10 further optimized the centrifugation parameters (extended by 5 s) and combined with pressure control to make the surface of the peach petals smoother (reducing residual sugar from wrinkles), and the residual sugar rate finally reached 0.6%. Meanwhile, the recovered residual sugar is reused after being filtered through an 80-mesh filter (not exceeding 10% of the initial sugar solution), reducing the sucrose loss rate from 3.2% to 0.6%. Based on an industrial annual production of 1,000 tons of sugar-infused vegetables, this can save approximately 26 tons of sucrose annually, achieving the dual benefits of "quality improvement + cost reduction".

[0099] Vitamin C (VC) is a core nutrient in peaches. Traditional high-temperature sugar infiltration (such as 80℃ in Comparative Example 3) results in a VC retention rate of less than 60%. However, this optimized process increases the VC retention rate from 78.5±2.3% in Example 2 to 88.0±1.2% in Example 10. The key lies in two protective measures: Temperature protection (Example 8): Avoiding high temperature damage: In Example 2, when the temperature was not controlled, the local temperature of the sugar solution may exceed 46°C (115% of the upper limit of the initial preheating temperature of 40°C). High temperature will accelerate the oxidation and decomposition of VC. In Example 8, the temperature was stabilized at 30-46°C by jacket temperature control, and the VC retention rate was increased by 3.5 percentage points to 82.0%, verifying that "low temperature environment is the key to nutrient retention".

[0100] Mechanical protection (Example 10): Reduced cell rupture: The fixed pressure in Example 2 may cause some peach petal cells to rupture, and VC is lost with the juice; the dynamic pressure in Example 10 makes the water storage bag "flexibly contact" with the peach petal, reducing cell damage caused by mechanical squeezing, while gentle vibration avoids the pulp from breaking, and the VC retention rate finally reaches 88.0%, which is 9.5 percentage points higher than that in Example 2, achieving a balance between "efficient sugar penetration and nutrient retention".

[0101] The performance upgrades from Examples 2 to 10 are essentially a shift in the process from "fixed parameters, single step" to "dynamic adaptation, full-chain control": Dynamic adaptation: In response to the three major variables during the sugar infusion process, namely "decreased sugar concentration, changes in fruit and vegetable texture, and adjustment of pressure requirements", the process parameters at each stage are matched with the state of the fruits and vegetables through dynamic control of concentration, vibration, vacuum, and pressure. Full-chain management: Covering the entire chain from "pre-sugaring (ultrasonic cleaning) - during sugaring (mass transfer optimization) - post-sugaring (residual sugar removal)," it not only focuses on sugaring efficiency but also takes into account dimensions such as shape, uniformity, nutrition, and cost, ultimately achieving the goal of "high efficiency, low loss, high quality, and economy" in industrial sugaring, and providing a feasible end-to-end solution for fruit and vegetable preserve processing.

[0102] The present invention also provides an apparatus for a method of promoting rapid sugar transfer from fruits and vegetables, comprising: The auxiliary sugar infiltration device includes a base 1 (made of cast iron), a telescopic component 2, a lever arm 3 (made of aluminum alloy), a pressure application component, a first rotating shaft 6, and a second rotating shaft 7. The telescopic component 2 is an electric push rod, hydraulic cylinder, or pneumatic cylinder. Its non-acting end is rotatably connected to the base 1 via the first rotating shaft 6. The telescopic component can reciprocate up and down at a frequency of 20-30 times / minute and a stroke of 5-20cm. One end of the lever arm 3 is hinged to the acting end of the telescopic component 2 via the second rotating shaft 7. The lever arm 3 can rotate around the second rotating shaft 7 at a frequency of 10-20 times / minute and a stroke of 10-3... The arm swings back and forth at a swing angle of 0 degrees, and the up-and-down reciprocating motion of the telescopic component 2 and the left-and-right reciprocating motion of the lever arm 3 can form a phase difference of 120 to 180 degrees; the pressure application component is set at the free end of the lever arm 3, including a flexible water storage bag 4 and a connector 5. The flexible water storage bag 4 is made of food-grade silicone or rubber material, and the connector 5 is a detachable buckle structure or threaded connection structure. The flexible water storage bag 4 is fixedly connected to the free end of the lever arm 3 through the connector 5, and can be immersed in the sugar solution and completely press the fruits and vegetables below the liquid surface. At the same time, it generates a composite vibration of up-and-down and left-and-right with the movement of the telescopic component 2 and the lever arm 3. The integrated ultrasonic cleaning equipment includes an ultrasonic generating module and a flowing water rinsing structure; the ultrasonic generating module is made of a piezoelectric ceramic ultrasonic transducer, and the flowing water rinsing structure is made of PPR pipes. The sealed sugar infusion pot is equipped with a vacuum pulsation generator, a jacket temperature control device, a concentration detection interface (made of polytetrafluoroethylene), and circumferential guide plates (at least two layers of staggered guide plates, made of 304 stainless steel, the guide plates extend inward and downward from the inner wall of the sealed sugar infusion pot 8 at an inclination angle of 30 to 60 degrees, the projection of adjacent two layers of guide plates overlaps in the vertical direction, and the overlap width is 1 / 5 to 1 / 3 of the length of the guide plate). The vacuum pulsation generator is made of a rotary vane vacuum pump, which can provide a vacuum degree of -0.03 to -0.06 MPa and a pulsation cycle of 3 to 5 minutes. The jacket temperature control device is made of 304 stainless steel jacket and can be circulated with cooling water to adjust the temperature. The low-pressure airflow desugaring device includes a material basket with a flexible liner, a clean air generation module, and a low-speed centrifugal module. The material basket with the flexible liner is made of polyethylene and silicone liner. The clean air generation module is made of an oil-free air compressor and can provide an airflow of 0.1 to 0.3 MPa and a purge wind speed of 3 to 5 m / s. The low-speed centrifugal module is made of a centrifuge barrel driven by a variable frequency motor and can provide a rotation speed of 50 to 100 r / min.

[0103] In the above technical solution, taking peach sugar infiltration processing as an example, the structure, application and working process of the device for promoting rapid sugar infiltration of fruits and vegetables are explained in detail, so as to solve the technical problems of low efficiency, uneven sugar infiltration, easy damage to the shape of fruits and vegetables, or food safety and environmental pollution risks caused by reliance on high temperature and chemical additives in traditional sugar infiltration methods.

[0104] First, prepare fresh peaches for processing. After removing rotten and defective fruit, send the peaches into an integrated ultrasonic cleaning device. The ultrasonic generator module of the integrated ultrasonic cleaning device is activated, emitting a 25 kHz ultrasonic signal. At the same time, flowing water is introduced through PPR pipes into the rinsing structure to simultaneously rinse the surface of the peaches. After 40 seconds, the fuzz and impurities on the surface of the peaches are completely removed. Then, drain the water from the surface of the peaches, completing the cleaning and pretreatment process.

[0105] After washing, the peaches are destemmed (1.5 mm deep cut), then cut into 2-4 pieces (peeled, halved, pitted, and then cut into 5 cm pieces). 3 After ensuring the cut surfaces are smooth and undamaged, transfer the peach petals to a sealed sugar-infusing pot 8. Add the pre-prepared composite sugar-infusing solution (based on sucrose, with 1.25 wt% of a natural osmotic regulator composed of oligofructose and trehalose, concentration 65%, preheated to 40°C) to the sealed sugar-infusing pot 8, ensuring the solution completely submerges the peach petals. At this point, the 304 stainless steel guide plates circumferentially mounted on the inner wall of the sealed sugar-infusing pot 8 begin to function. These guide plates are inclined at a 45-degree angle from the inner wall downwards, with three layers arranged in an alternating pattern. The vertical overlap width of the projections of adjacent layers is 1 / 4 of the guide plate length. This structure guides the subsequent flow of sugar solution to form a circulation, preventing local stagnation.

[0106] The auxiliary sugar infiltration device is started. The base 1 of the auxiliary sugar infiltration device is made of cast iron, which can stably support the overall structure. The telescopic component 2 adopts an electric push rod. Its non-acting end is rotatably connected to the base 1 through the first rotating shaft 6. After starting, the electric push rod drives the lever arm 3 to move up and down at a frequency of 27 times / minute and a stroke of 17 cm. The lever arm 3 is made of aluminum alloy. One end is hinged to the acting end of the electric push rod through the second rotating shaft 7, and the other end is fixedly connected to the flexible water storage bag 4 through the buckle structure (connector 5). The lever arm 3 swings left and right around the second rotating shaft 7 at a frequency of 17 times / minute and a swing angle of 27 degrees. The up and down reciprocating motion of the electric push rod and the left and right reciprocating motion of the lever arm 3 form a 150-degree phase difference. The flexible water storage bag 4 is made of food-grade silicone. As the electric push rod and lever arm 3 move, it is immersed in the sugar infusion solution and completely presses the peach petals below the liquid surface. At the same time, it generates asymmetrical composite vibrations in the up, down, left, and right directions, which disturbs the sugar solution in the area where the peach petals are piled up. With the guide plate of the sealed sugar infusion pot 8, the dead corners of sugar solution flow are completely eliminated.

[0107] The vacuum pulsation generator, jacket temperature control device, and concentration detection interface components of the sealed sugar infusion pot 8 are activated simultaneously. The vacuum pulsation generator is a rotary vane vacuum pump, providing a vacuum of -0.055 MPa and a pulsation cycle of 4 min, including 1.5 min of vacuum maintenance and 2.5 min of atmospheric pressure maintenance, accelerating the penetration of sugar into the peach segments through pressure difference. The jacket temperature control device is a 304 stainless steel jacket, which uses distributed temperature sensors to detect the temperature of the sugar solution in different areas of the sealed sugar infusion pot 8 every 15 min. When the local temperature exceeds 46℃, 7.5 L / min of circulating cooling water is introduced to regulate and ensure that the sugar solution temperature is maintained between 30 and 46℃. The concentration detection interface is made of polytetrafluoroethylene, and a concentration detector is connected every 15 min to detect the sugar solution concentration. When the concentration is lower than 61.75%, 85 wt% of the same compound sugar solution is added at a rate of 15 mL / min, which is 7.5% of the current total volume of the sugar solution, maintaining the sugar solution concentration between 63.25% and 65%.

[0108] After 75 minutes of sugar infiltration, the auxiliary sugar infiltration equipment, vacuum pulse generator, and jacket temperature control device are stopped. The peach segments are gently removed and immediately transferred to the low-pressure airflow sugar removal device. The peach segments are placed in a material basket with a flexible liner (polyethylene basket + silicone liner). The clean air generation module (oil-free air compressor) is started, and the surface of the peach segments is vertically swept with a clean airflow of 0.2 MPa for 1.5 minutes at a blowing speed of 4 m / s to remove free sugar syrup from the surface. Then, the low-speed centrifugation module (centrifuge tank driven by a variable frequency motor) is started, and the segments are centrifuged at 75 r / min for 45 s to further remove residual sugar syrup from the cut surfaces and skin folds of the peach segments. The removed sugar syrup is filtered through an 80-mesh filter to remove impurities and is recycled back to the compound sugar infiltration solution preparation process at a ratio of 4% of the initial total sugar syrup.

[0109] The final product is a peach petal with uniform sugar penetration, intact shape, and no sticky residual sugar on the surface. No chemical additives are added during the entire process. The sugar penetration efficiency is increased by more than 50% compared with the traditional method, and the integrity rate of the petal reaches more than 98.5%.

[0110] The existing technology is a traditional vacuum sugar infusion device, which mainly consists of a vacuum sugar infusion pot and a vacuum pump. It removes air from the inside of fruit and vegetable tissues by drawing a vacuum and promotes the penetration of sugar solution by using pressure difference. However, it has three major drawbacks: First, the equipment lacks an auxiliary disturbance structure, which easily forms a static boundary layer of sugar solution around the fruit and vegetables, resulting in poor sugar infusion uniformity and a long sugar infusion cycle of 2 to 4 hours, leading to low efficiency. Second, the vacuum degree provided by the vacuum pump fluctuates greatly, and drastic pressure changes can easily damage the cell structure of fruits and vegetables such as strawberries and peaches, with the morphological integrity rate usually below 90%. Third, in order to improve efficiency, it is often necessary to combine it with high-temperature treatment (60 to 80°C), which can easily destroy the nutritional components of fruits and vegetables. Some processes also require the addition of chemical infusion aids such as sulfites, which poses risks to food safety and environmental pollution.

[0111] Compared with the prior art, the device of this embodiment has the following advantages: Improved sugar infusion efficiency and uniformity: Through the combined vibration of the auxiliary sugar infusion equipment (phase difference movement of electric push rod and lever arm) and the synergistic effect of the guide plate of the sealed sugar infusion pot 8, the static boundary layer of the sugar solution is completely broken. Combined with the pressure difference mass transfer of vacuum pulse, the sugar infusion cycle is shortened to 75 minutes, which is more than 60% higher than that of traditional vacuum sugar infusion devices. At the same time, through dynamic concentration control (concentration detection and replenishment) and temperature control (jacket temperature control), the sugar infusion environment is kept stable throughout the process, and the coefficient of variation of sugar infusion uniformity is reduced to less than 5%, which is far better than the coefficient of variation of more than 15% of traditional devices.

[0112] Optimized fruit and vegetable shape protection: The flexible water storage bag made of food-grade silicone replaces the rigid pressure plate or non-pressure structure of the traditional device. This ensures that the fruits and vegetables are completely immersed in the sugar solution and avoids damage caused by rigid contact. At the same time, the vacuum pulsation parameters are adapted to the texture of the fruits and vegetables (mild vacuum of -0.055 MPa), without drastic pressure changes. The final shape integrity rate reaches more than 98.5%, which is more than 8.5 percentage points higher than the traditional device.

[0113] Food safety and environmental protection upgrades: The entire process requires no high temperature (maximum 46℃) or chemical additives. Natural permeation regulators (fructooligosaccharides and trehalose) are used to improve sugar permeation efficiency, avoiding nutrient destruction and safety residues. At the same time, the low-pressure airflow desugaring device recovers residual sugar and reuses it in production, reducing the sucrose loss rate to below 3%. Compared with traditional equipment, it reduces raw material waste by more than 60%, which is in line with the concept of green processing.

[0114] Although embodiments of the present invention have been disclosed above, they are not limited to the applications listed in the specification and embodiments. It can be applied to various fields suitable for the present invention. Other modifications can be readily made by those skilled in the art. Therefore, without departing from the general concept defined by the claims and their equivalents, the present invention is not limited to the specific details and examples shown and described herein.

Claims

1. A method for promoting rapid sugar transfer from fruits and vegetables, characterized in that, It includes the following steps: S1. Select fresh fruits and vegetables, remove rotten fruits and leaves, and then process the fruits and vegetables using an integrated ultrasonic cleaning device. S2. Remove the stems and stalks from the washed fruits and vegetables, with the cut depth controlled to be 1-2 mm. S3. Cut / Do not cut according to the characteristics of the fruit and vegetable raw materials; S4. Prepare the compound osmotic solution: Using sucrose as the base material, add 0.5-2 wt% of a natural osmotic regulator. The natural osmotic regulator is a compound of fructooligosaccharides and trehalose. The mass ratio of fructooligosaccharides to trehalose is 1-2:

1. Mix and stir until completely dissolved, then adjust the concentration of the osmotic solution to 50-70 wt% and preheat the osmotic solution to 25-50℃. S5. Place the processed fruits and vegetables obtained in step S3 into a sealed sugar-infiltrating pot, add the compound sugar-infiltrating solution prepared in step S4, and completely submerge the materials in the sugar-infiltrating solution. Start the auxiliary sugar-infiltrating equipment and simultaneously apply vacuum pulsation for sugar-infiltrating treatment. The vacuum pulsation treatment parameters are: vacuum degree of -0.03 to -0.06 MPa, pulsation cycle of 3 to 5 min, vacuum maintenance for 1 to 2 min, and atmospheric pressure maintenance for 2 to 3 min. The total sugar-infiltrating treatment time is 30 to 90 min. After the treatment is completed, take out the fruits and vegetables to obtain sugar-infiltrated fruits and vegetables. During the sugar infiltration process, the flexible water storage bag in the auxiliary sugar infiltration device is immersed in the sugar infiltration solution and presses the fruits and vegetables completely below the liquid surface. The telescopic component in the auxiliary sugar infiltration device drives the lever arm to move up and down at a frequency of 20-30 times / minute and a stroke of 5-20 cm. At the same time, the lever arm swings left and right around the second rotating shaft in the auxiliary sugar infiltration device at a frequency of 10-20 times / minute and a swing angle of 10-30 degrees, causing the flexible water storage bag to generate a composite vibration in the up-down and left-right directions.

2. The method for promoting rapid sugar transfer from fruits and vegetables as described in claim 1, characterized in that, In step S3, the specific treatment of cutting / not cutting according to the characteristics of the fruit and vegetable raw materials includes: when the fruit and vegetable is a berry with an individual particle size ≤3 cm, an epidermal thickness ≤0.5 mm, and a soft texture, no cutting is performed; when the fruit and vegetable is a root vegetable, melon, or fruit with an epidermal thickness >0.5 mm, a dense texture, or an individual particle size >3 cm, cutting is performed, and the volume of a single piece of fruit or vegetable after cutting is 1-10 cm³. 3 And the cut surface remains flat and undamaged.

3. The method for promoting rapid sugar transfer from fruits and vegetables as described in claim 1, characterized in that, In step S1, the processing of fruits and vegetables includes simultaneous washing and ultrasonic pretreatment: the ultrasonic frequency is 20-40 kHz, the ultrasonic treatment time is 20-60 s, and during the washing process, running water is used to rinse the surface impurities and then drain the surface water of the fruits and vegetables.

4. The method for promoting rapid sugar transfer from fruits and vegetables as described in claim 1, characterized in that, In step S5, the sugar infiltration process also includes a dynamic concentration control step: the concentration of the sugar infiltration solution is detected in real time every 15-20 minutes using a concentration detector. When the concentration of the sugar infiltration solution is detected to be lower than 95% of the initial concentration set in step S4, a composite sugar infiltration solution with a concentration of 80-90 wt% is uniformly added to the sealed sugar infiltration pot. The amount added is 5-10% of the current total volume of the sugar infiltration solution, so that the concentration of the sugar infiltration solution is maintained within the range of 95-100% of the initial set concentration. The type and mass ratio of the natural osmotic regulator in the added composite sugar infiltration solution are consistent with those in the composite sugar infiltration solution prepared in step S4. During the replenishment process, the combined vibration of vacuum pulsation treatment and auxiliary sugar infiltration equipment is continuously performed, and the replenishment speed is controlled at 10-20 mL / min.

5. The method for promoting rapid sugar transfer from fruits and vegetables as described in claim 1, characterized in that, In step S5, during the sugar infiltration process, the composite vibration and vacuum pulsation parameters are dynamically adapted according to the texture type of the fruits and vegetables and the sugar infiltration stage. Initial parameters are set according to the texture type of the fruits and vegetables, parameters are adjusted according to the sugar infiltration stage, and vibration phase difference is set synchronously. Specifically: The initial parameters are set according to the texture type of the fruits and vegetables: If the fruits and vegetables are root vegetables or melons with thick skin and dense texture, the initial parameters of the composite vibration are set as follows: the reciprocating motion frequency of the telescopic component is 25-30 times / minute, the stroke is 15-20 cm, the left-right oscillation frequency of the lever arm is 15-20 times / minute, and the oscillation angle is 25-30 degrees; the vacuum degree of the vacuum pulsation is -0.05 to -0.06 MPa; If the fruits and vegetables are berries with thin skin and soft texture, the initial parameters of the composite vibration are set as follows: the reciprocating motion frequency of the telescopic component is 20-25 times / minute, the stroke is 5-10 cm, the left-right oscillation frequency of the lever arm is 10-15 times / minute, the oscillation angle is 10-15 degrees, and the vacuum degree is -0.03 to -0.04 MPa. Adjust parameters according to the sugar infiltration stage: for the first half of the sugar infiltration process (the first 50% of the total sugar infiltration time), maintain the above initial parameters; for the second half of the sugar infiltration process (the last 50% of the total sugar infiltration time), reduce the movement frequency of the telescopic component by 10-15%, and ensure that the frequency after reduction is not less than 20 times / minute, reduce the swing frequency of the lever arm by 10-15%, and ensure that the frequency after reduction is not less than 10 times / minute, and reduce the absolute value of the vacuum degree by 0.01-0.02 MPa. Synchronous vibration phase difference setting: Throughout the sugar infiltration process, the up-and-down reciprocating motion of the telescopic component and the left-and-right reciprocating swing of the lever arm adopt a phase difference of 120 to 180 degrees, so that the flexible water storage bag generates asymmetrical composite vibration, disturbing the sugar liquid in the fruit and vegetable accumulation area and eliminating local dead zones of circulation.

6. The method for promoting rapid sugar transfer from fruits and vegetables as described in claim 1, characterized in that, The sugar infiltration process in step S5 also includes a dynamic temperature control step: the temperature of the sugar infiltration solution in different areas of the sealed sugar infiltration pot is detected in real time by distributed temperature sensors at intervals of 10 to 15 minutes; if the fruits and vegetables are thin-skinned, soft berries, the sugar infiltration solution temperature should be maintained at 25 to 45°C and should not exceed 110% of the initial preheating temperature set in step S4; if the fruits and vegetables are thick-skinned, dense root vegetables or melons, the sugar infiltration solution temperature should be maintained at 30 to 50°C and should not exceed 115% of the initial preheating temperature set in step S4; when the local temperature is detected to exceed the corresponding upper limit, circulating cooling water is introduced through the jacket temperature control device of the sealed sugar infiltration pot to adjust the temperature, with a flow rate of 5 to 10 L / min, until the temperature drops back to the set range; during the temperature control process, the combined vibration of vacuum pulse treatment and auxiliary sugar infiltration equipment continues without interrupting the sugar infiltration process.

7. The method for promoting rapid sugar transfer from fruits and vegetables as described in claim 1, characterized in that, After the sugar infiltration treatment in step S5 is completed, the surface residual sugar removal step is also included: the sugar-infiltrated vegetables and fruits are immediately placed in a low-pressure airflow sugar removal device, and the surface of the fruits and vegetables is first vertically swept with a clean airflow of 0.1-0.3 MPa for 1-2 minutes at a blowing speed of 3-5 m / s to remove the free sugar liquid attached to the surface; then the low-speed centrifugation function of the low-pressure airflow sugar removal device is started, with a centrifugation speed of 50-100 r / min and a centrifugation time of 30-60 s to further remove the residual sugar liquid from the cut surface and the skin folds; During the sugar removal process, fruits and vegetables are placed in a basket with a flexible liner to avoid collision and damage. The removed sugar solution can be collected and recycled to the compound sugar solution preparation process for reuse. The recycled sugar solution must first be filtered through an 80-mesh filter to remove impurities, and then filtered through a 0.22 μm microporous membrane to remove microorganisms. The amount of recycled solution shall not exceed 10% of the total amount of sugar solution prepared in step S4.

8. The method for promoting rapid sugar transfer from fruits and vegetables as described in claim 1, characterized in that, In step S5, the inner wall of the sealed sugar infusion pot is provided with at least two layers of staggered guide plates. The guide plates extend inward and downward from the pot wall at an inclination angle of 30 to 60 degrees. The projections of adjacent two layers of guide plates overlap in the vertical direction, and the overlap width is 1 / 5 to 1 / 3 of the length of the guide plate.

9. The method for promoting rapid sugar transfer from fruits and vegetables as described in claim 1, characterized in that, The sugar infiltration process in step S5 also includes a dynamic pressure control step for the flexible water storage bag: Initial pressure setting: Adjust the initial pressure of the flexible water storage bag according to the texture of the fruits and vegetables. If the fruits and vegetables are thin-skinned, soft berries, the initial pressure should be controlled at 0.01-0.02 MPa; if the fruits and vegetables are thick-skinned, dense root vegetables or melons, the initial pressure should be controlled at 0.02-0.03 MPa. The pressure is adjusted by injecting water into the water storage bag. The amount of water injected is determined according to the specifications of the sugar infusion pot and the height of the fruits and vegetables piled up, to ensure that the pressure is evenly applied to the surface of the fruits and vegetables. Stage pressure adjustment: Maintain the initial pressure mentioned above during the first half of the sugar infiltration process; during the second half of the sugar infiltration process, as the fruits and vegetables dehydrate and shrink, reduce the downward pressure of the water storage bag by 20-30%, and ensure that the pressure after the reduction is not lower than 0.008 MPa. The pressure adjustment is achieved by draining some of the clear water from the water storage bag, and the drainage rate is controlled at 5-10 mL / min to avoid sudden pressure changes. Pressure maintenance: During the pressure regulation process, the flexible water storage bag always maintains flexible contact with the surface of fruits and vegetables, and does not change the composite vibration parameters, vacuum pulsation parameters, and sugar infusion solution temperature and concentration regulation process of the auxiliary sugar infusion equipment, thus ensuring the stability of the sugar infusion environment.

10. An apparatus for the method of promoting rapid sugar transfer from fruits and vegetables as described in any one of claims 1 to 9, characterized in that, include: The auxiliary sugar infiltration device includes a base, a telescopic assembly, a lever arm, a pressure application assembly, a first rotating shaft, and a second rotating shaft. The telescopic assembly is an electric push rod, a hydraulic cylinder, or a gas spring. Its non-acting end is rotatably connected to the base via the first rotating shaft. The telescopic assembly can operate at a frequency of 20-30 times / minute and 5-20... The lever arm moves up and down with a stroke of cm; one end of the lever arm is hinged to the moving end of the telescopic component through the second rotating shaft. The lever arm can swing left and right around the second rotating shaft at a frequency of 10 to 20 times / minute and a swing angle of 10 to 30 degrees. The up and down reciprocating motion of the telescopic component and the left and right reciprocating swing of the lever arm can form a phase difference of 120 to 180 degrees. The pressure component is set at the free end of the lever arm and includes a flexible water storage bag and a connector. The flexible water storage bag is made of food-grade silicone or rubber material. The connector is a detachable buckle structure or a threaded connection structure. The flexible water storage bag is fixedly connected to the free end of the lever arm through the connector and can be immersed in the sugar solution and completely press the fruits and vegetables below the liquid surface. At the same time, it generates a composite vibration of up and down and left and right with the movement of the telescopic component and the lever arm. The integrated ultrasonic cleaning equipment includes an ultrasonic generating module and a flowing clean water rinsing structure; The sealed sugar infusion pot is equipped with a vacuum pulsation generator, a jacket temperature control device, a concentration detection interface, and circumferential guide plates. The vacuum pulsation generator provides a vacuum degree of -0.03 to -0.06 MPa and a pulsation cycle of 3 to 5 minutes. The jacket temperature control device can be circulated with cooling water to adjust the temperature. At least two layers of staggered guide plates are provided in the circumferential direction. The low-pressure airflow desugaring device includes a material basket with a flexible liner, a clean air generation module, and a low-speed centrifugal module. The clean air generation module provides an airflow of 0.1–0.3 MPa and a purge velocity of 3–5 m / s, while the low-speed centrifugal module provides a rotation speed of 50–100 r / min.

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