Crushing device based on liquid fermentation of black garlic

Abstract

The invention relates to the technical field of black garlic crushing, in particular to a crushing device based on liquid fermentation of black garlic, comprising a state evaluation module used for acquiring curing core parameters of cured black garlic and determining curing factors based on the curing core parameters to determine the fermentation state of the cured black garlic; the fermentation optimization module is used for predicting the cell wall breaking rate and the slurry viscosity of the crushed black garlic slurry, determining whether the final wall breaking rate and the final slurry viscosity meet liquid fermentation requirements or not based on the cell wall breaking rate and the slurry viscosity, and adjusting secondary crushing parameters; and the negative feedback module is used for determining a pulp quality comprehensive score based on the normalized parameter score of the black garlic pulp subjected to secondary crushing so as to determine whether the crushed black garlic pulp meets the liquid fermentation requirement or not, and correcting the initial crushing parameter and the secondary crushing parameter according to the normalized parameter score. Crushing parameters are adjusted based on the difference of the black garlic and the fermentation fluctuation adaptability in the fermentation process of the cured black garlic.

Description

TECHNICAL FIELD

[0001] The present application relates to the technical field of black garlic crushing, in particular to a crushing device based on liquid fermentation of black garlic. BACKGROUND

[0002] Black garlic is a functional food made from fresh garlic under specific high-temperature and high-humidity conditions. Compared with traditional garlic, black garlic has a sweet and soft taste, and is rich in S-allyl cysteine and other small molecule functional ingredients, with higher health value and market acceptance.

[0003] Traditional black garlic production generally adopts a solid-state fermentation mode, that is, the entire fermentation process is completed in the solid-state system of garlic cloves. This mode has inherent disadvantages such as long fermentation period (usually up to several tens of days or even months), poor product quality uniformity, and high energy consumption. To overcome these defects, black garlic liquid fermentation technology has emerged. This technology crushes the matured black garlic or pretreated black garlic into slurry, and uses microorganisms or enzymes for fermentation in a liquid system, which can significantly shorten the fermentation period, improve the dissolution rate and conversion efficiency of active ingredients, and facilitate process control and large-scale production, making it an important direction for the upgrading of the black garlic industry.

[0004] In the liquid fermentation process, the crushing process is a crucial preliminary step, and its effect directly determines the efficiency of subsequent fermentation and the quality of the final product. Currently, this step mainly relies on general food crushing equipment, which has obvious defects.

[0005] Chinese Patent Publication No. CN115089997A discloses a device for extracting allin from black garlic and a method for extracting allin, which relates to the technical field of allin extraction. The device for extracting allin from black garlic includes a rack, a conveying assembly, and a tipping assembly. The rack has an extraction bin at one end, and a treatment bin at the end of the rack surface away from the extraction bin. The treatment bin has a crushing bin and a collection bin on the inside upper and lower sides, respectively. The collection bin has a holding frame that slides inside. The holding frame has a clamping block at the bottom of the side surface and an acceleration sensor at the top of the side surface. The crushing bin has a crushing assembly inside. It can be seen that the device for extracting allin from black garlic and the method for extracting allin have the following problems: The degree of ripening of black garlic is affected by factors such as raw material variety and fermentation process parameter fluctuations, and there are significant batch differences in physical properties such as texture, moisture, and viscosity. However, existing crushing equipment usually operates with fixed parameters such as fixed speed and time, which cannot adapt to black garlic raw materials of different ripening states. SUMMARY

[0006] To address this issue, the present invention provides a crushing device based on liquid fermentation of black garlic, which overcomes the problem that existing crushing equipment operates with fixed parameters and cannot adapt to black garlic raw materials with different maturation states due to significant batch differences in the degree of maturation and physical properties of black garlic.

[0007] To achieve the above objectives, the present invention provides a crushing device based on liquid fermentation of black garlic, comprising: The state assessment module is used to obtain the core maturation parameters of the maturation black garlic, and determine the maturation factor based on the core maturation parameters to determine the fermentation state of the maturation black garlic. The strategy division module is used to determine the ideal region type of the fermentation state of the fermented black garlic in response to the fermentation state of the black garlic, based on the parameter range of the ripening factor, and to determine the crushing strategy of the fermented black garlic and the initial crushing parameters of the crushing device in response to the ideal region type. The characteristic verification module is used to obtain the D90 particle size and apparent viscosity of the primary crushed black garlic slurry based on the initial crushing parameters, which reflect the characteristic parameters of the black garlic slurry, to determine whether the crushing strength of the primary crushing under the initial crushing parameters meets the requirements of the secondary crushing, and to adjust the standard rotation speed of the gap foundation and the crushing device. The fermentation optimization module is used to predict the cell wall breakage rate and viscosity of the crushed black garlic slurry, determine whether the final cell wall breakage rate and final slurry viscosity meet the requirements of liquid fermentation based on the cell wall breakage rate and the slurry viscosity, and adjust the secondary crushing parameters. The negative feedback module is used to determine the comprehensive quality score of the slurry based on the normalized particle size score and normalized viscosity score of the black garlic slurry after secondary crushing, to determine whether the crushed black garlic slurry meets the requirements of liquid fermentation, and to correct the initial crushing parameters and secondary crushing parameters according to the normalized particle size score and normalized viscosity score.

[0008] The normalized parameter scores are the normalized particle size score and the normalized viscosity score. The initial crushing parameters and secondary crushing parameters are the partial crushing gap, the secondary crushing gap, and the partial ripening crushing gap. The ripening core parameters are the hardness and soluble solids content of the black garlic sample, obtained using a colorimeter. value, value, The initial crushing parameters are: eccentric crushing gap, standard rotation speed, initial crushing gap, and eccentric crushing gap.

[0009] Furthermore, the state assessment module extracts cooked black garlic samples from the fermenter, detects the hardness and soluble solids content of the cooked black garlic samples, and obtains the data using a colorimeter. value, value, Value, determine the ripening factor; If the ripening factor is less than the first state evaluation value, the state evaluation module determines that the ripened black garlic is in the first fermentation state, the degree of fermentation has not met the standard, and the ripening and fermentation continues. If the ripening factor is greater than the second state evaluation value, the state evaluation module determines that the ripened black garlic is in the third fermentation state, the degree of fermentation is out of range, and stops ripening and fermentation. If the ripening factor is greater than or equal to the first state evaluation value and less than or equal to the second state evaluation value, the state evaluation module determines that the ripened black garlic is in the second fermentation state, the degree of fermentation is within the required range, and determines the crushing strategy for the fermented black garlic.

[0010] Furthermore, in the second fermentation state, the strategy division module determines the crushing strategy for fermented black garlic based on the parameter range of the ripening factor. If the ripening factor is lower than the ideal range, the strategy division module determines that the fermentation state of the ripened black garlic is in the slightly unrealistic ideal range, and determines that the crushing strategy for the fermented black garlic is to ensure that the ripened black garlic is completely broken. If the ripening factor is in the ideal range, the strategy division module determines that the fermentation state of the ripened black garlic is in the ideal range and determines that the crushing strategy of the fermented black garlic is homogenization. If the ripening factor exceeds the ideal range, the strategy division module determines that the fermentation state of the ripened black garlic is in the near-ideal ripening range, and determines that the crushing strategy for the fermented black garlic is to prevent excessive shearing.

[0011] Furthermore, the strategy division module determines the initial crushing parameters of the crushing device based on the crushing strategy; The fermentation state of the matured black garlic is in the ideal zone. The strategy division module determines that the crushing gap of the crushing device is the preset initial crushing gap, the spindle speed is the standard speed, and the number of cycles of the crushing device is one. The fermentation state of the matured black garlic is in the slightly ideal zone. The strategy module reduces the crushing gap of the crushing device to the slightly undesirable crushing gap, increases the standard speed of the crushing device, and the number of cycles of the crushing device is two. The fermentation state of the matured black garlic is in the ideal semi-mature zone. The strategy module increases the crushing gap of the crushing device to the semi-mature crushing gap, reduces the standard speed of the crushing device, and the number of cycles of the crushing device is one.

[0012] Furthermore, the crushing process of the crushing device includes a primary crushing process and a secondary crushing process; The characteristic verification module obtains the D90 particle size and apparent viscosity of the primary crushed black garlic slurry; If the D90 particle size is between the maximum and minimum values ​​of the particle size threshold, and the apparent viscosity is less than the viscosity threshold, the characteristic verification module determines that the primary crushed black garlic slurry meets the adjustment based on the maturation factor. If the D90 particle size is greater than the maximum value of the particle size threshold, the characteristic verification module determines that the crushing strength of the first-stage crushing is insufficient and does not meet the requirements for the second-stage crushing preparation. The toughness of the current batch of black garlic may be out of range. If the D90 particle size is less than the minimum of the particle size threshold and the apparent viscosity is greater than or equal to the viscosity threshold, the crushing intensity of the first-stage crushing is excessive, the second-stage crushing poses a risk of clogging, and the hardness of the current batch of black garlic may be lower than the normal range.

[0013] Furthermore, the primary crushed black garlic pulp conforms to the adjustment based on the maturation factor, and the characteristic verification module performs secondary crushing according to the determined crushing parameters; The primary crushing strength is insufficient, so the gap foundation is reduced; the characteristic verification module increases the standard speed of the crushing device. The primary crushing strength is excessive, so the characteristic verification module increases the gap foundation and reduces the standard speed of the crushing device.

[0014] Furthermore, the fermentation optimization module predicts the cell wall breakage rate and viscosity of the crushed black garlic slurry. If the predicted cell wall breakage rate is greater than the cell wall breakage threshold and the predicted viscosity is less than the viscosity threshold, the fermentation optimization module determines that both the predicted cell wall breakage rate and the predicted viscosity are within the ideal range. If the predicted cell wall breakage rate is less than or equal to the cell wall breakage threshold, the fermentation optimization module predicts an ideal state, but due to the toughness of the current batch of matured black garlic, the final cell wall breakage rate does not meet the requirements of liquid fermentation. If the predicted viscosity is greater than or equal to the viscosity threshold, the fermentation optimization module predicts that the sugar content of the current batch of matured black garlic exceeds the range, and the final slurry viscosity will exceed the ideal range for liquid fermentation.

[0015] Furthermore, both the predicted cell wall breakage rate and the predicted viscosity are within the ideal range, and the fermentation optimization module maintains the crushing parameters of the secondary crushing process determined by the characteristic verification module. The final cell wall breakage rate did not meet the requirements of liquid fermentation, so the fermentation optimization module reduced the secondary crushing gap and extended the secondary crushing time. The viscosity of the slurry will exceed the ideal range for liquid fermentation, so the fermentation optimization module increases the gap between the two-stage crushing stages.

[0016] Furthermore, the negative feedback module detects the D50 particle size and apparent viscosity of the final slurry to calculate the overall slurry quality score; If the overall quality score of the slurry is greater than or equal to the overall slurry threshold, the negative feedback module determines that the crushed black garlic slurry meets the requirements for liquid fermentation. If the overall quality score of the slurry is less than the overall threshold of the slurry, the negative feedback module determines that the crushed black garlic slurry does not meet the requirements of liquid fermentation, and corrects the parameters according to the normalized particle size score and the normalized viscosity score.

[0017] Furthermore, if the normalized particle size score is less than the normalized threshold, the negative feedback module judges that the overall crushing strength is insufficient, reduces the eccentric crushing gap, and increases the magnitude of the fermentation optimization module's fine-tuning to reduce the secondary crushing gap. When the normalized viscosity score is less than the normalized threshold, the negative feedback module judges that the crushing strategy is too aggressive for high sugar content materials and increases the crushing gap for overly matured materials.

[0018] Compared with existing technologies, the beneficial effects of this invention are as follows: Based on the inherent differences in black garlic and the fermentation fluctuations during the fermentation process of mature black garlic, this invention adaptively adjusts the entire process of black garlic crushing to achieve intelligent and precise processing. The system first dynamically assesses the raw material state based on core maturation parameters and matches the initial crushing strategy, overcoming the drawbacks of traditional equipment's "one-size-fits-all" approach. Then, through real-time verification of the characteristic parameters of the slurry after primary crushing and prediction of cell wall breakage rate and slurry viscosity based on liquid fermentation requirements, it completes mid-term correction and forward-looking optimization of secondary crushing parameters. Finally, a negative feedback module comprehensively evaluates the quality of the finished slurry and self-corrects the preceding parameters accordingly, forming a closed-loop control. This multi-layered intelligent architecture significantly improves the quality consistency of black garlic slurry, making its cell wall breakage more thorough and its rheological properties more suitable for liquid fermentation, thereby greatly improving subsequent fermentation efficiency and final product quality, while also enhancing the equipment's adaptability to different batches of raw materials.

[0019] Furthermore, this invention achieves precise control of the black garlic fermentation process and targeted optimization of the crushing process by constructing an intelligent state evaluation system based on core ripening parameters. The system quantitatively detects the hardness, soluble solids content, and color value of the black garlic, and uses a weighted algorithm to calculate the ripening factor, classifying the fermentation state into three levels: substandard, ideal range, and out of range. This overcomes the subjectivity and inaccuracy of traditional experience-based judgments. This evaluation mechanism not only guides the start and stop of the fermentation process in real time, avoiding quality defects caused by under- or over-ripeness, but more importantly, it provides precise raw material state data for subsequent crushing processes, ensuring a high degree of matching between crushing strategies and material characteristics. This lays a solid foundation for producing high-quality black garlic slurry and significantly improves product uniformity and adaptability to liquid fermentation.

[0020] Furthermore, since the ideal fermentation degree of matured black garlic is within a range, this invention combines the position of the ripening factor within the judgment range to adjust the crushing parameters. By constructing a dynamic division mechanism for crushing strategies based on the ripening factor, the black garlic crushing process has achieved a leap from "fixed parameters" to "state self-adaptation". After determining that the black garlic is in an ideal fermentation state that can be crushed, the system further matches differentiated crushing strategies according to the precise numerical range of the ripening factor, and precisely sets core parameters such as crushing gap, spindle speed and number of cycles accordingly. The intelligent strategy division can actively cope with the toughness of "underdeveloped" materials to strengthen crushing, adapt to the characteristics of "ideal" materials to achieve homogenization, and avoid the softness of "overdeveloped" materials to prevent excessive shearing. Thus, even with reasonable fluctuations in raw materials, it can still stably produce high-quality black garlic slurry with thorough cell wall disruption and uniform slurry properties, providing the optimal material basis for subsequent liquid fermentation.

[0021] Furthermore, this invention introduces a characteristic verification module after primary crushing, constructing a real-time quality monitoring and feedback adjustment mechanism for the crushing process. This module accurately determines whether the crushing intensity matches the preset process based on the maturation factor by online detection of the D90 particle size and apparent viscosity of the slurry after primary crushing. When the detected value exceeds the ideal threshold range, the system can immediately identify abnormal conditions such as raw material toughness exceeding the range or over-crushing, and dynamically correct the gap and speed parameters of the subsequent secondary crushing according to the quantified ratio. This achieves an upgrade from "preset crushing" to "sensing-feedback-adaptive crushing," effectively preventing insufficient crushing or excessive shearing caused by fluctuations in raw material characteristics, significantly improving the accuracy of secondary crushing and the quality stability of the final slurry, and providing ideal raw materials with highly consistent physicochemical properties for subsequent liquid fermentation.

[0022] Furthermore, this invention better prepares for subsequent liquid fermentation by optimizing crushing parameters. Optimizing crushing parameters requires maximizing cell wall disruption rate, optimizing slurry rheological properties, and controlling viscosity and particle size. This invention introduces a fermentation optimization module to construct a predictive control mechanism for the needs of liquid fermentation. Based on the hardness and sugar content characteristics of cooked black garlic, this module uses a quantitative model to proactively predict the cell wall disruption rate and viscosity of the final slurry. When the predicted values ​​deviate from the ideal threshold for liquid fermentation, the system can actively fine-tune the crushing gap and duration before secondary crushing: strengthening shear force to ensure substrate release when insufficient cell wall disruption is predicted, and weakening crushing to prevent excessive gelation when excessive viscosity is predicted. This parameter pre-adjustment based on downstream fermentation needs breaks through the limitations of traditional crushing that only focuses on physical indicators, realizing a process innovation from "qualified crushing" to "crushing for fermentation," significantly improving the fermentation adaptability of black garlic slurry and the quality of the final product.

[0023] Furthermore, this invention constructs a closed-loop optimization system for the quality of crushed black garlic by setting up a negative feedback module. The finished slurry after secondary crushing is tested, and its overall score based on particle size and viscosity is quantitatively calculated to objectively evaluate whether it meets the requirements for liquid fermentation. When the overall score is below standard, the system can accurately trace the specific defects in particle size or viscosity and automatically correct the baseline parameters of the preceding process accordingly. If the particle size is not ideal, the crushing gap for undercooked garlic is reduced, and the adjustment range of secondary crushing is strengthened. If the viscosity is too high, the crushing gap for overcooked garlic is widened. This continuous parameter self-calibration based on the final product quality forms a complete intelligent closed loop of "detection-evaluation-correction," enabling the system to have the ability to self-optimize process parameters, effectively ensuring the long-term stability of the black garlic slurry quality and its strong adaptability to raw material fluctuations. Attached Figure Description

[0024] Figure 1 This is a schematic diagram of the unit connection of the crushing device based on black garlic liquid fermentation in an embodiment of the present invention; Figure 2 This is a schematic diagram of the process for determining the fermentation state of mature black garlic in an embodiment of the present invention; Figure 3 This is a schematic diagram illustrating the process of determining whether the crushed black garlic slurry meets the requirements for liquid fermentation in an embodiment of the present invention. Figure 4 This is a schematic diagram of the process for correcting the initial crushing parameters and secondary crushing parameters based on the normalized parameter score in an embodiment of the present invention; Detailed Implementation

[0025] To make the objectives and advantages of the present invention clearer, the present invention will be further described below with reference to embodiments; it should be understood that the specific embodiments described herein are merely for explaining the present invention and are not intended to limit the present invention.

[0026] Preferred embodiments of the present invention will now be described with reference to the accompanying drawings. Those skilled in the art should understand that these embodiments are merely illustrative of the technical principles of the present invention and are not intended to limit the scope of protection of the present invention.

[0027] It should be noted that in the description of this invention, the terms "upper", "lower", "left", "right", "inner", "outer", etc., which indicate directions or positional relationships, are based on the directions or positional relationships shown in the accompanying drawings. This is only for the convenience of description and is not intended to indicate or imply that the device or element must have a specific orientation, or be constructed and operated in a specific orientation. Therefore, it should not be construed as a limitation of this invention.

[0028] Furthermore, it should be noted that, in the description of this invention, unless otherwise explicitly specified and limited, the terms "installation," "connection," and "linking" should be interpreted broadly. For example, they can refer to a fixed connection, a detachable connection, or an integral connection; they can refer to a mechanical connection or an electrical connection; they can refer to a direct connection or an indirect connection through an intermediate medium; and they can refer to the internal connection of two components. Those skilled in the art can understand the specific meaning of the above terms in this invention according to the specific circumstances.

[0029] Please see Figures 1-4 As shown, Figure 1 This is a schematic diagram of the unit connection of the crushing device based on black garlic liquid fermentation in an embodiment of the present invention; Figure 2 This is a schematic diagram of the process for determining the fermentation state of mature black garlic in an embodiment of the present invention; Figure 3 This is a schematic diagram illustrating the process of determining whether the crushed black garlic slurry meets the requirements for liquid fermentation in an embodiment of the present invention. Figure 4 This is a schematic diagram of the process for correcting the initial crushing parameters and secondary crushing parameters based on the normalized parameter score in an embodiment of the present invention.

[0030] This invention provides a crushing device based on liquid fermentation of black garlic, comprising: The state assessment module is used to obtain the core maturation parameters of the maturation black garlic, and determine the maturation factor based on the core maturation parameters to determine the fermentation state of the maturation black garlic. The strategy division module is used to determine the ideal region type of the fermentation state of the fermented black garlic in response to the fermentation state of the black garlic, based on the parameter range of the ripening factor, and to determine the crushing strategy of the fermented black garlic and the initial crushing parameters of the crushing device in response to the ideal region type. The characteristic verification module is used to obtain the D90 particle size and apparent viscosity of the primary crushed black garlic slurry based on the initial crushing parameters, which reflect the characteristic parameters of the black garlic slurry, to determine whether the crushing strength of the primary crushing under the initial crushing parameters meets the requirements of the secondary crushing, and to adjust the standard rotation speed of the gap foundation and the crushing device. The fermentation optimization module is used to predict the cell wall breakage rate and viscosity of the crushed black garlic slurry, determine whether the final cell wall breakage rate and final slurry viscosity meet the requirements of liquid fermentation based on the cell wall breakage rate and the slurry viscosity, and adjust the secondary crushing parameters. The negative feedback module is used to determine the comprehensive quality score of the slurry based on the normalized particle size score and normalized viscosity score of the black garlic slurry after secondary crushing, to determine whether the crushed black garlic slurry meets the requirements of liquid fermentation, and to correct the initial crushing parameters and secondary crushing parameters according to the normalized particle size score and normalized viscosity score.

[0031] The normalized parameter scores are the normalized particle size score and the normalized viscosity score. The initial crushing parameters and secondary crushing parameters are the partial crushing gap, the secondary crushing gap, and the partial ripening crushing gap. The ripening core parameters are the hardness and soluble solids content of the black garlic sample, obtained using a colorimeter. value, value, The initial crushing parameters are: eccentric crushing gap, standard rotation speed, initial crushing gap, and eccentric crushing gap.

[0032] Specifically, this invention adaptively adjusts the process based on the inherent differences in black garlic and the fermentation fluctuations during the fermentation of mature black garlic, achieving intelligent and precise processing of the entire black garlic crushing process. The system first dynamically assesses the raw material state based on core maturation parameters and matches an initial crushing strategy, overcoming the drawbacks of traditional "one-size-fits-all" methods. Then, through real-time verification of the characteristic parameters of the slurry after primary crushing and prediction of cell wall breakage rate and slurry viscosity based on liquid fermentation requirements, it completes mid-term correction and forward-looking optimization of secondary crushing parameters. Finally, a negative feedback module comprehensively evaluates the quality of the finished slurry and self-corrects the preceding parameters accordingly, forming a closed-loop control. This multi-layered intelligent architecture significantly improves the consistency of black garlic slurry quality, making cell wall breakage more thorough and rheological properties more suitable for liquid fermentation, thereby greatly improving subsequent fermentation efficiency and final product quality, while also enhancing the equipment's adaptability to different batches of raw materials.

[0033] For black garlic pretreatment, whole, unrotten fresh garlic is selected and subjected to a combination of low-temperature freezing and ultrasonic treatment. The garlic is first frozen at -18℃ for 16 hours, then ultrasonically treated at 90Hz for 3 hours. This treatment effectively disrupts the garlic cell structure -1, promotes the release of endogenous enzymes, and avoids the destruction of alliinase by high temperatures.

[0034] For maturation and fermentation, the pre-treated garlic is placed in a black garlic fermentation machine and fermented for 15 days at 75℃ and 85% humidity, while maintaining a stable humidity environment during fermentation.

[0035] Crushing and liquid fermentation: After crushing the mature black garlic, the black garlic slurry is fermented in liquid form. Enzymatic hydrolysis involves adding 0.2% by weight of a compound enzyme (cellulase:pectinase = 1:1) and hydrolyzing at 50℃ and pH 5.0 for 2 hours. This step effectively breaks down the polysaccharides in the cell walls of black garlic and promotes the release of functional components.

[0036] Maillard reaction aroma enhancement: The enzymatically hydrolyzed black garlic pulp is mixed with 2% glucose and 1% xylose, the pH is adjusted to 7.5, and the mixture is reacted at 110℃ for 30 minutes to generate a rich black garlic characteristic aroma.

[0037] The condition assessment module extracts cooked black garlic samples from the fermenter, detects the hardness and soluble solids content of the cooked black garlic samples, and obtains the data using a colorimeter. value, value, value; Specifically, the aforementioned The value represents the lightness or darkness of a color, with a range of 0-100; The value represents the red-green saturation, indicating the position of the color on the red-green axis. Positive values ​​are red, and negative values ​​are green. The larger the absolute value, the more saturated the color. The value represents the yellow-blue intensity, indicating the position of the color on the yellow-blue axis. Positive values ​​are yellow, and negative values ​​are blue. The larger the absolute value, the more saturated the color.

[0038] The condition assessment module determines the maturation factor, which is defined as W1 × (1 - normalized hardness) + W2 × normalized soluble solids content + W3 × normalized browning index. In the formula, W1, W2, and W3 are the weight coefficients for the experimental fitting of each index. In practice, W1 is 0.37, W2 is 0.37, and W3 is 0.26.

[0039] When the ripening factor is less than the first state evaluation value, the state evaluation module determines that the ripened black garlic is in the first fermentation state, the degree of fermentation has not met the standard, and the ripening and fermentation continues. When the ripening factor is greater than the second state evaluation value, the state evaluation module determines that the ripened black garlic is in the third fermentation state, the degree of fermentation is out of range, and stops ripening and fermentation. When the ripening factor is greater than or equal to the first state evaluation value and less than or equal to the second state evaluation value, the state evaluation module determines that the ripened black garlic is in the second fermentation state, the degree of fermentation is within the required range, and determines the crushing strategy for the fermented black garlic. Specifically, normalization essentially involves finding a function that maps the original data to the interval [0,1]. The most commonly used method is min-max normalization.

[0040] Normalized value In the formula These are the original measured values ​​for the current batch. This is the theoretical lower limit of the indicator under "all possible states". This is the theoretical upper limit of the indicator under "all possible states".

[0041] The normalized hardness maps the measured hardness to [0,1], where 1 represents the softest hardness of cooked black garlic and 0 represents the hardest hardness of cooked black garlic.

[0042] The upper limit of hardness is set to 5000gf, the lower limit of hardness is set to 500gf, and the normalized hardness is calculated as (measured hardness - 500) / (5000 - 500). In practice, if the measured hardness is 500gf, the normalized hardness is 0, and (1-0)=1, which contributes the most.

[0043] If the measured hardness is 5000gf, the normalized hardness is approximately 1, and (1-1) = 0, resulting in the smallest contribution.

[0044] If the measured hardness is 2000gf, the normalized hardness = (2000-500) / 4500≈0.33, (1-0.33)=0.67, which is a moderate contribution.

[0045] Normalized soluble solids content, also known as soluble solids percentage, is measured in °Bx. Higher soluble solids content generally indicates higher sugar content and better ripening. Therefore, after normalization, 1 represents extremely high sugar content, and 0 represents extremely low sugar content.

[0046] The lower limit of soluble solids content is set at 10°Bx, the upper limit of soluble solids content is set at 40°Bx, and the normalized soluble solids content = (measured soluble solids content - 10) / (40 - 10). In practice, if the measured Brix is ​​10°Bx, the normalized value is 0; If the measured Brix is ​​40°Bx, the normalized value = 1; If the measured Brix is ​​25°Bx, the normalized value = (25-10) / 30 = 0.5.

[0047] The normalized browning index indicates the color is darker, and the Maillard reaction is more complete. Therefore, after normalization, 1 represents a very dark color, and 0 represents a very light color.

[0048] The browning index is based on value, value, The value is calculated using the formula: Browning Index. ,in Browning Index The larger the value, the more severe the browning. In the formula, L, a, and b represent... value, value, value; The lower limit of the browning index is set to 50, the upper limit of the browning index is set to 150, and the normalized browning index is calculated as (measured BI value - 50) / (150 - 50). In practice, if the measured BI is 50, the normalized value is 0.

[0049] If the measured BI is 150, the normalized value is 1.

[0050] If the measured BI is 100, the normalized value = (100-50) / 100 = 0.5.

[0051] In practice, the first state evaluation value is 0.6, and the second state evaluation value is 0.8.

[0052] Specifically, this invention achieves precise control of the black garlic fermentation process and targeted optimization of the crushing process by constructing an intelligent state assessment system based on core ripening parameters. The system quantitatively detects the hardness, soluble solids content, and color value of the black garlic, and uses a weighted algorithm to calculate the ripening factor, classifying the fermentation state into three levels: substandard, ideal range, and out of range. This overcomes the subjectivity and inaccuracy of traditional experience-based judgments. This assessment mechanism not only guides the start and stop of the fermentation process in real time, avoiding quality defects caused by under- or over-ripeness, but more importantly, it provides precise raw material state data for subsequent crushing processes, ensuring a high degree of matching between crushing strategies and material characteristics. This lays a solid foundation for producing high-quality black garlic slurry and significantly improves product uniformity and adaptability to liquid fermentation.

[0053] In the second fermentation state, the strategy division module determines the crushing strategy for fermented black garlic based on the parameter range of the ripening factor. When the ripening factor is below the ideal range, the strategy division module determines that the fermentation state of the ripened black garlic is in the near-ideal range and determines the crushing strategy of the fermented black garlic to ensure that the ripened black garlic is completely broken. When the ripening factor is in the ideal range, the strategy division module determines that the fermentation state of the ripened black garlic is in the ideal range and determines that the crushing strategy of the fermented black garlic is homogenization. When the ripening factor exceeds the ideal range, the strategy division module determines that the fermentation state of the ripened black garlic is in the near-ideal ripening range and determines that the crushing strategy for the fermented black garlic is to prevent excessive shearing. In practice, the ideal range is 0.7-0.75.

[0054] The strategy division module determines the initial crushing parameters of the crushing device based on the crushing strategy; The fermentation state of the matured black garlic is in the ideal zone. The strategy division module determines that the crushing gap of the crushing device is the preset initial crushing gap, the spindle speed is the standard speed, and the number of cycles of the crushing device is one. The fermentation state of the matured black garlic is in the slightly ideal zone. The strategy module reduces the crushing gap of the crushing device to the slightly undesirable crushing gap, increases the standard speed of the crushing device, and the number of cycles of the crushing device is two. The fermentation state of the matured black garlic is in the ideal semi-mature zone. The strategy module increases the crushing gap of the crushing device to the semi-mature crushing gap, reduces the standard speed of the crushing device, and the number of cycles of the crushing device is one.

[0055] In practice, the initial crushing gap is 80-100μm, the eccentric crushing gap is 50-70μm, the eccentric crushing gap is 110-130μm, and the standard rotation speed is a calibrated value determined based on historical data of the spindle speed of the crushed black garlic slurry that meets the parameter requirements.

[0056] Specifically, since the ideal fermentation degree of matured black garlic is within a range, this invention combines the position of the ripening factor within the judgment range to adjust the crushing parameters. By constructing a dynamic division mechanism for crushing strategies based on the ripening factor, the black garlic crushing process has achieved a leap from "fixed parameters" to "state self-adaptation". After determining that the black garlic is in an ideal fermentation state that can be crushed, the system further matches differentiated crushing strategies according to the precise numerical range of the ripening factor, and precisely sets core parameters such as crushing gap, spindle speed and number of cycles accordingly. The intelligent strategy division can actively cope with the toughness of "underdeveloped" materials to strengthen crushing, adapt to the characteristics of "ideal" materials to achieve homogeneity, and avoid the softness of "overdeveloped" materials to prevent excessive shearing. Thus, even with reasonable fluctuations in raw materials, it can still stably produce high-quality black garlic slurry with thorough cell wall disruption and uniform slurry properties, providing the optimal material basis for subsequent liquid fermentation.

[0057] In this embodiment, the crushing process of the crushing device includes a primary crushing process and a secondary crushing process.

[0058] The characteristic verification module, based on the determined initial crushing parameters and combined with the characteristics of black garlic, examines the black garlic slurry after primary crushing and adjusts the crushing parameters of the subsequent secondary crushing process. The characteristic verification module obtains the D90 particle size of the black garlic slurry through an online particle size visual analyzer set after the primary crushing and before the secondary crushing of the crushing device, and obtains the apparent viscosity of the black garlic slurry through a viscometer. The D90 particle size indicates that 90% of the particles in the sample have a particle size smaller than the particle size threshold, which is a key indicator for judging whether the coarse crushing effect meets the standard. When the D90 particle size is between the maximum and minimum values ​​of the particle size threshold, and the apparent viscosity is less than the viscosity threshold, the characteristic verification module determines that the primary crushed black garlic slurry meets the adjustment based on the maturation factor, and performs secondary crushing according to the determined crushing parameters. When the D90 particle size is greater than the maximum value of the particle size threshold, the characteristic verification module determines that the crushing strength of the first-stage crushing is insufficient and does not meet the requirements for the second-stage crushing preparation. The toughness of the current batch of black garlic may be out of range. Specifically, based on the ratio of the D90 particle size to the maximum value of the particle size threshold, the gap is reduced from the given gap, and the standard rotation speed of the crushing device is increased. When the D90 particle size is less than the minimum of the particle size threshold and the apparent viscosity is greater than or equal to the viscosity threshold, the crushing intensity of the first-stage crushing is too high, the second-stage crushing has the risk of clogging, and the hardness of the current batch of black garlic may be lower than the normal range. Specifically, the gap is increased based on the ratio of the minimum particle size threshold to the D90 particle size and the ratio of apparent viscosity to viscosity threshold, while the standard rotation speed of the crushing device is reduced.

[0059] In practice, the particle size threshold is 1.0-2.0 mm, and the viscosity threshold is 1500-2500 mPa·s.

[0060] Specifically, this invention introduces a characteristic verification module after primary crushing, constructing a real-time quality monitoring and feedback adjustment mechanism for the crushing process. This module accurately determines whether the crushing intensity matches the preset process based on the maturation factor by online detection of the D90 particle size and apparent viscosity of the slurry after primary crushing. When the detected value exceeds the ideal threshold range, the system can immediately identify abnormal conditions such as raw material toughness exceeding the range or over-crushing, and dynamically correct the gap and speed parameters of the subsequent secondary crushing according to the quantified ratio. This achieves an upgrade from "preset crushing" to "sensing-feedback-adaptive crushing," effectively preventing problems of insufficient crushing or excessive shearing caused by fluctuations in raw material characteristics, significantly improving the accuracy of secondary crushing and the quality stability of the final slurry, and providing ideal raw materials with highly consistent physicochemical properties for subsequent liquid fermentation.

[0061] The fermentation optimization module predicts the cell wall breakage rate and viscosity of the crushed black garlic slurry. Specifically, the predicted cell wall breakage rate = basic cell wall breakage rate + hardness factor coefficient × (1 - normalized hardness) + aging factor coefficient × aging factor; In the formula, the basic cell wall breakage rate is the benchmark value, representing the cell wall breakage level that can be achieved under standard conditions; the hardness factor coefficient is a positive coefficient, such as 0.10, indicating that the softer the material, the higher the predicted cell wall breakage rate; the maturation factor coefficient is a positive coefficient, such as 0.05, indicating that the higher the degree of maturation (the larger the maturation factor), the easier it is for the cell structure to be destroyed, and the higher the predicted cell wall breakage rate.

[0062] During implementation, if the basic cell wall breakage rate is 0.85, the hardness factor coefficient is 0.10, and the ripening factor coefficient is 0.05; the normalized hardness of the current batch of ripened black garlic is 0.3, and the ripening factor is 0.68; The fermentation optimization module then determines the predicted cell wall breakage rate to be 95.4%.

[0063] Predicted viscosity = Base viscosity × (1 + Sugar viscosity coefficient × Normalized soluble solids content), where the base viscosity is the reference viscosity value in mPa·s, representing the viscosity under low sugar conditions; the sugar viscosity coefficient is a positive coefficient that determines the degree of influence of sugar on viscosity. The larger the coefficient, the stronger the effect of soluble solids content on viscosity.

[0064] In practice, if the base viscosity is 1.0 and the sugar viscosity coefficient is 1.5, the normalized soluble solids content of the current batch of cooked black garlic is 0.7. The fermentation optimization module then determines the predicted viscosity to be 2.05 mPa·s.

[0065] When the predicted cell wall breakage rate is greater than the cell wall breakage threshold and the predicted viscosity is less than the viscosity threshold, the fermentation optimization module determines that both the predicted cell wall breakage rate and the predicted viscosity are within the ideal range, and maintains the crushing parameters of the secondary crushing process determined by the characteristic verification module. When the predicted cell wall breakage rate is less than or equal to the cell wall breakage threshold, the fermentation optimization module predicts an ideal state, but due to the toughness of the current batch of matured black garlic, the final cell wall breakage rate does not meet the requirements of liquid fermentation. Specifically, the fermentation optimization module fine-tunes by reducing the secondary crushing gap by 5% and extending the secondary crushing time to ensure full release of the substrate.

[0066] When the predicted viscosity is greater than or equal to the viscosity threshold, the fermentation optimization module predicts that the sugar content of the current batch of matured black garlic exceeds the range, and the final slurry viscosity will exceed the ideal range of liquid fermentation. Specifically, the fermentation optimization module is fine-tuned to increase the secondary crushing gap by 5-10%.

[0067] Specifically, this invention optimizes crushing parameters to better prepare for subsequent liquid fermentation. Optimizing crushing parameters requires maximizing cell wall disruption rate, optimizing slurry rheological properties, and controlling viscosity and particle size. This invention introduces a fermentation optimization module, constructing a predictive control mechanism oriented towards the needs of liquid fermentation. This module, based on the hardness and sugar content characteristics of cooked black garlic, uses a quantitative model to proactively predict the cell wall disruption rate and viscosity of the final slurry. When the predicted values ​​deviate from the ideal threshold for liquid fermentation, the system can actively fine-tune the crushing gap and duration before secondary crushing: strengthening shear force to ensure substrate release when insufficient cell wall disruption is predicted, and weakening crushing to prevent excessive gelation when excessive viscosity is predicted. This parameter pre-adjustment based on downstream fermentation needs breaks through the limitations of traditional crushing that only focuses on physical indicators, achieving a process innovation from "qualified crushing" to "crushing for fermentation," significantly improving the fermentation adaptability of black garlic slurry and the quality of the final product.

[0068] The negative feedback module samples the black garlic pulp after secondary crushing for testing and calculates the overall quality score of the pulp. The negative feedback module detects the D50 particle size and apparent viscosity of the final slurry. The overall slurry quality score = particle size coefficient × normalized particle size score + viscosity coefficient × normalized viscosity score. The normalized particle size score = 1 - |(Measured D50 - Ideal D50)| / (Ideal D50 - Lower limit of particle size); Normalized viscosity score = 1 - |(Measured viscosity - Ideal viscosity)| / (Upper limit of viscosity - Ideal viscosity); When the overall quality score of the slurry is greater than or equal to the overall threshold of the slurry, the negative feedback module determines that the crushed black garlic slurry meets the requirements for liquid fermentation. When the overall quality score of the slurry is less than the overall threshold of the slurry, the negative feedback module determines that the crushed black garlic slurry does not meet the requirements of liquid fermentation, and corrects the parameters according to the normalized particle size score and the normalized viscosity score. In practice, the particle size coefficient is 0.6, the viscosity coefficient is 0.4, the ideal D50 is 35μm, the lower limit of particle size is 20μm, the ideal viscosity is 1.5mPa·s, the upper limit of viscosity is 2.0mPa·s, and the comprehensive threshold of the slurry is 0.7-0.8.

[0069] Specifically, when the normalized particle size score is less than the normalized threshold, the negative feedback module determines that the overall crushing strength is insufficient, reduces the eccentric crushing gap by 2μm, and increases the fermentation optimization module's fine adjustment to reduce the secondary crushing gap by 5% to 6%. When the normalized viscosity score is less than the normalized threshold, the negative feedback module judges that the crushing strategy is too aggressive for high sugar content materials. Specifically, the negative feedback module increases the gap between the partially crushed parts by 3μm.

[0070] In practice, the normalization threshold is 0.7.

[0071] Specifically, this invention constructs a closed-loop optimization system for the quality of crushed black garlic by setting up a negative feedback module. The finished slurry after secondary crushing is tested, and its overall score based on particle size and viscosity is quantitatively calculated to objectively evaluate whether it meets the requirements for liquid fermentation. When the overall score is below standard, the system can accurately trace the specific defects in particle size or viscosity and automatically correct the baseline parameters of the preceding process accordingly. If the particle size is not ideal, the crushing gap for undercooked garlic is reduced, and the adjustment range of secondary crushing is strengthened. If the viscosity is too high, the crushing gap for overcooked garlic is widened. This continuous parameter self-correction based on the final product quality forms a complete intelligent closed loop of "detection-evaluation-correction," enabling the system to have the ability to self-optimize process parameters, effectively ensuring the long-term stability of the black garlic slurry quality and its strong adaptability to raw material fluctuations.

[0072] The technical solution of the present invention has been described above with reference to the preferred embodiments shown in the accompanying drawings. However, it will be readily understood by those skilled in the art that the scope of protection of the present invention is obviously not limited to these specific embodiments. Without departing from the principles of the present invention, those skilled in the art can make equivalent changes or substitutions to the relevant technical features, and the technical solutions after these changes or substitutions will all fall within the scope of protection of the present invention.

[0073] The above description is merely a preferred embodiment of the present invention and is not intended to limit the invention. Various modifications and variations can be made to the present invention by those skilled in the art. Any modifications, equivalent substitutions, improvements, etc., made within the spirit and principles of the present invention should be included within the scope of protection of the present invention.

Claims

1. A black garlic liquid fermentation-based crushing device, characterized in that, The method comprises the following steps: a state evaluation module is used to obtain a curing core parameter of the cured black garlic, determine a curing factor based on the curing core parameter to determine a fermentation state of the cured black garlic; a strategy division module is used to determine an ideal zone type of the fermentation state of the cured black garlic based on a parameter interval in which the curing factor is located in response to the fermentation state of the black garlic, determine a crushing strategy of the fermented black garlic and an initial crushing parameter of the crushing in response to the ideal zone type; a characteristic verification module is used to obtain a D90 particle size and an apparent viscosity of the black garlic slurry after the first-stage crushing based on the initial crushing parameter, reflect characteristic parameters of the black garlic slurry, determine whether the crushing strength of the initial crushing parameter of the first-stage crushing meets the requirement of the second-stage crushing, and adjust a gap basis and a standard rotating speed of the crushing device; a fermentation optimization module is used to predict a cell wall breaking rate and a slurry viscosity of the black garlic slurry after the crushing, determine whether a final wall breaking rate and a final slurry viscosity meet the requirement of the liquid fermentation based on the cell wall breaking rate and the slurry viscosity, and adjust the second-stage crushing parameter; a negative feedback module is used to determine a slurry quality comprehensive score based on a normalized parameter score of the black garlic slurry after the second-stage crushing to determine whether the black garlic slurry after the crushing meets the requirement of the liquid fermentation, and correct the initial crushing parameter and the second-stage crushing parameter according to the normalized parameter score.

2. The black garlic liquid fermentation-based crushing device according to claim 1, characterized in that, The state evaluation module extracts the ripened black garlic sample in the fermentation machine, detects the hardness, soluble solid content of the ripened black garlic sample, and obtains the value, value, value, determines the ripening factor; If the curing factor is less than a first state evaluation value, the state evaluation module determines that the cured black garlic is in a first fermentation state, the fermentation degree does not meet the requirement, and the fermentation continues to be cured; If the curing factor is greater than a second state evaluation value, the state evaluation module determines that the cured black garlic is in a third fermentation state, the fermentation degree is out of range, and the fermentation stops to be cured; If the curing factor is greater than or equal to the first state evaluation value and less than or equal to the second state evaluation value, the state evaluation module determines that the cured black garlic is in a second fermentation state, the fermentation degree is within the requirement range, and the crushing strategy of the fermented black garlic is determined.

3. The black garlic liquid fermentation-based crushing device according to claim 2, characterized in that, In the second fermentation state, the strategy division module determines the crushing strategy of the fermented black garlic based on the parameter interval in which the curing factor is located. If the curing factor is lower than the ideal interval, the strategy division module determines that the fermentation state of the cured black garlic is in a sub-ideal zone, and determines that the crushing strategy of the fermented black garlic is to ensure that the cured black garlic is completely broken. If the curing factor is in the ideal interval, the strategy division module determines that the fermentation state of the cured black garlic is in an ideal zone, and determines that the crushing strategy of the fermented black garlic is homogenization. If the curing factor is out of the ideal interval, the strategy division module determines that the fermentation state of the cured black garlic is in a sub-mature ideal zone, and determines that the crushing strategy of the fermented black garlic is to prevent over-shearing.

4. The black garlic liquid fermentation-based crushing device according to claim 3, characterized in that, The strategy division module determines the initial crushing parameter of the crushing according to the crushing strategy. In the ideal zone of the fermentation state of the cured black garlic, the strategy division module determines that the crushing gap of the crushing device is a preset initial crushing gap, the rotating speed of the main shaft is a standard rotating speed, and the cycle number of the crushing device is one time. In the sub-ideal zone of the fermentation state of the cured black garlic, the strategy division module reduces the crushing gap of the crushing device to a sub-ideal crushing gap, increases the standard rotating speed of the crushing device, and the cycle number of the crushing device is two times. The fermentation state of the matured black garlic is in a partial mature ideal region, the strategy division module increases the crushing gap of the crushing device to a partial mature crushing gap and reduces the standard rotating speed of the crushing device, and the crushing device has one cycle.

5. The black garlic liquid fermentation-based crushing device according to claim 4, characterized in that, The crushing process includes a primary crushing process and a secondary crushing process; The characteristic verification module obtains the D90 particle size and apparent viscosity of the primary-crushed black garlic slurry; If the D90 particle size is between the maximum value of the particle size threshold and the minimum value of the particle size threshold, and the apparent viscosity is less than the viscosity threshold, the characteristic verification module determines that the primary-crushed black garlic slurry meets the adjustment based on the maturation factor; If the D90 particle size is greater than the maximum value of the particle size threshold, the characteristic verification module determines that the primary-crushed black garlic slurry does not meet the secondary crushing preparation, and the toughness of the current batch of black garlic is out of range; If the D90 particle size is less than the minimum value of the particle size threshold and the apparent viscosity is greater than or equal to the viscosity threshold, the primary-crushed black garlic slurry has excessive crushing strength, the secondary crushing has a risk of blockage, and the hardness of the current batch of black garlic is lower than the normal range.

6. The black garlic liquid fermentation-based crushing device according to claim 5, wherein If the primary-crushed black garlic slurry meets the adjustment based on the maturation factor, the characteristic verification module performs secondary crushing according to the determined crushing parameters; If the primary-crushed black garlic slurry has insufficient crushing strength, the characteristic verification module reduces the gap based on the crushing strength, and increases the standard rotating speed of the crushing device; If the primary-crushed black garlic slurry has excessive crushing strength, the characteristic verification module increases the gap based on the crushing strength, and reduces the standard rotating speed of the crushing device.

7. The black garlic liquid fermentation-based crushing device according to claim 6, characterized in that, The fermentation optimization module predicts the cell wall breaking rate and slurry viscosity of the crushed black garlic slurry; If the predicted wall breaking rate is greater than the wall breaking threshold, and the predicted viscosity is less than the viscosity threshold, the fermentation optimization module determines that the predicted wall breaking rate and the predicted viscosity are within the ideal range; If the predicted wall breaking rate is less than or equal to the wall breaking threshold, the fermentation optimization module determines that the indication state is ideal, but the final wall breaking rate does not meet the liquid fermentation requirement due to the toughness of the current batch of matured black garlic; If the predicted viscosity is greater than or equal to the viscosity threshold, the fermentation optimization module determines that the sugar content of the current batch of matured black garlic is out of range, and the final slurry viscosity will exceed the ideal range of the liquid fermentation.

8. The black garlic liquid fermentation-based crushing device according to claim 7, wherein If the predicted wall breaking rate and the predicted viscosity are within the ideal range, the fermentation optimization module maintains the crushing parameters of the secondary crushing process determined by the characteristic verification module; If the final wall breaking rate does not meet the liquid fermentation requirement, the fermentation optimization module reduces the secondary crushing gap and prolongs the secondary crushing time; If the slurry viscosity will exceed the ideal range of the liquid fermentation, the fermentation optimization module increases the secondary crushing gap.

9. The black garlic liquid fermentation-based crushing device according to claim 8, characterized by, The negative feedback module detects the D50 particle size of the final slurry and the apparent viscosity of the final slurry to calculate a comprehensive score of the slurry quality; If the comprehensive score of the slurry quality is greater than or equal to the slurry comprehensive threshold, the negative feedback module determines that the crushed black garlic slurry meets the liquid fermentation requirement; If the comprehensive score of the slurry quality is less than the slurry comprehensive threshold, the negative feedback module determines that the crushed black garlic slurry does not meet the liquid fermentation requirement, and modifies the parameters according to the normalized particle size score and the normalized viscosity score.

10. The black garlic liquid fermentation-based crushing device according to claim 9, wherein When the normalized granularity score is less than the normalized threshold, the negative feedback module determines that the overall crushing intensity is insufficient, and reduces the bias mature crushing gap and increases the amplitude of the fine adjustment of the secondary crushing gap by the fermentation optimization module. When the normalized viscosity score is less than the normalized threshold, the negative feedback module determines that the crushing strategy is too aggressive for high-sugar materials, and increases the bias mature crushing gap.

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