Fruit juice wine flavor directional extraction and constant-temperature fermentation intelligent control system

Abstract

The invention relates to the technical field of fruit juice wine brewing, in particular to a fruit juice wine flavor directional extraction and constant-temperature fermentation intelligent control system which comprises a directional flavor extraction unit, a constant-temperature fermentation unit, an integrated control module and an inert gas protection system. According to the system, low-temperature vacuum extraction and high-precision constant-temperature fermentation are integrated, fruit flavor fingerprints and GC-MS real-time feedback are combined, technological parameters are dynamically regulated and controlled, efficient retention of key flavor substances such as ethyl hexanoate, gamma-decalactone and limonene is achieved, and aroma consistency and quality stability of fruit juice wine are improved.

Description

Technical Field

[0001] This invention relates to the field of fruit liqueur brewing technology, and more specifically, to an intelligent control system for the targeted extraction of fruit liqueur flavors and constant-temperature fermentation. Background Technology

[0002] Fruit liqueurs are low-alcohol fermented alcoholic beverages made primarily from fresh fruit through flavor extraction and fermentation. Their flavor and quality largely depend on the effective retention and transformation of volatile aroma components in the fruit. Highly volatile fruits such as strawberries, lychees, and mangoes, rich in low-boiling-point or easily volatile flavor compounds like esters, lactones, and terpenes, are highly promising and high-quality raw materials for fruit liqueur production. For example, ethyl hexanoate in strawberries, limonene in mangoes, and γ-decyl lactone in lychees are all important substances that determine the typical aroma of fruit liqueurs. However, these flavor compounds have poor thermal stability and high volatility, making them easily lost during processing.

[0003] Currently, flavor extraction in fruit liqueur production primarily employs methods such as atmospheric pressure pressing, water maceration, or room temperature stirring. This lack of targeted control over the physicochemical properties of highly volatile flavor components makes extraction prone to flavor loss due to factors like elevated temperatures, open environments, and prolonged operation. Extraction efficiency is typically only 60%–70%, and batch-to-batch flavor consistency is poor. Simultaneously, traditional fermentation processes rely heavily on empirical temperature settings, resulting in limited temperature control precision and fluctuations exceeding ±2°C. This accelerates the hydrolysis and volatilization of ester flavor compounds, damaging the inherent aroma structure of the fruit and weakening the flavor of the finished fruit liqueur. While integrated extraction and fermentation devices have emerged, they focus on process integration but lack targeted extraction parameter control mechanisms for highly volatile fruits and fail to achieve high-precision constant temperature control during fermentation, making it difficult to effectively suppress flavor loss throughout the entire process.

[0004] Therefore, there is an urgent need for an intelligent system that can target the flavor characteristics of highly volatile fruits, achieve targeted extraction of flavor substances, and provide highly stable constant temperature control during the fermentation stage, so as to improve the flavor retention rate and quality consistency of fruit liqueurs and solve the problems of easy flavor loss and insufficient control precision in the existing fruit liqueur brewing process. Summary of the Invention

[0005] In view of this, the present invention proposes an intelligent control system for the directional extraction and constant temperature fermentation of fruit liqueur, which aims to solve the problems of easy loss of flavor and insufficient control precision in the current technology of fruit liqueur brewing process.

[0006] This invention proposes an intelligent control system for the targeted extraction and constant-temperature fermentation of fruit liqueur flavors, comprising: The flavor extraction unit is used to perform low-temperature vacuum directional extraction of highly volatile fruits to obtain target flavor substances. The flavor extraction unit includes a crushing and homogenizing module, a low-temperature vacuum extraction module, and a flavor substance concentration module that are sequentially sealed and connected by stainless steel quick-connect clamps. The constant temperature fermentation unit is connected to the outlet of the flavor substance concentration module. The constant temperature fermentation unit is used to perform high-precision constant temperature fermentation of the extract. The constant temperature fermentation unit includes a double-jacketed fermentation tank, a platinum resistance temperature sensor embedded in the fermentation tank wall, a temperature closed-loop control module consisting of a variable frequency circulating water bath system connected to the inlet and outlet of the double-jacketed tank, and an inert gas injection interface located on the top of the fermentation tank. The control module, based on RS485 bus, is electrically connected to the variable frequency motor controller of the crushing and homogenizing module, the low temperature vacuum extraction module, the flavor substance concentration module, the variable frequency circulating water bath system of the constant temperature fermentation unit, and the inert gas solenoid valve. The control module is used to store the process parameter database for three types of fruits: strawberry, lychee, and mango. The control module is also used to automatically call the corresponding parameter set according to the target fruit type input on the operation interface. The inert gas protection module has its output end connected to the inert gas injection interface at the top of the cavity of the low-temperature vacuum extraction module and the top of the constant temperature fermentation unit tank via a three-way connector. The inert gas protection module is used to continuously inject inert gas into the sealed cavity during the extraction and fermentation stages.

[0007] Furthermore, when the control module automatically calls the corresponding parameter set based on the target fruit type, it includes: When processing strawberry raw materials, the control module controls the internal temperature of the low-temperature vacuum extraction module to be maintained at 35℃ to 40℃, the vacuum degree to be stabilized at -0.08 MPa to -0.09 MPa, and the extraction time to be set to 40 minutes to 60 minutes. When processing lychee raw materials, the control module controls the internal temperature of the low-temperature vacuum extraction module to be maintained at 38℃ to 42℃, the vacuum degree at -0.07 MPa to -0.08 MPa, and the time at 30 minutes to 50 minutes. When processing mango raw materials, the control module controls the internal temperature of the low-temperature vacuum extraction module to be maintained at 40℃ to 45℃, the vacuum degree at -0.06 MPa to -0.07 MPa, and the time at 50 minutes to 70 minutes.

[0008] Furthermore, the variable frequency circulating water bath system in the temperature closed-loop control module includes: An integrated constant temperature water tank, a shielded pump with adjustable flow rate, a polytetrafluoroethylene pipeline connecting the water tank and the fermenter jacket, and a PID controller that receives signals from a platinum resistance temperature sensor. The PID controller adjusts the internal temperature and maintenance time of the integrated constant temperature water tank based on the temperature deviation between the real-time temperature and the target temperature. When the strawberries are fermenting in the integrated constant temperature water tank, the PID controller is set to a temperature range of 18℃ to 20℃ and a duration of 72 hours to 96 hours. When the lychee is fermenting in the integrated constant temperature water tank, the PID controller is set to 20℃ to 22℃ and 60 hours to 80 hours. When mangoes are fermenting in the integrated constant temperature water tank, the PID controller is set to 22℃ to 24℃ and 48 hours to 72 hours.

[0009] Furthermore, the inert gas protection module includes a nitrogen or argon storage tank, a pressure reducing valve, a mass flow controller, and a pressure sensor; The mass flow controller is used to determine the initial injection volume as 5% to 10% of the cavity volume based on the cavity volume.

[0010] The mass flow controller is also used to monitor the pressure inside the chamber based on a pressure sensor during extraction and fermentation, wherein: When the pressure is below 0.01 MPa, the mass flow controller opens the solenoid valve to replenish the gas. When the pressure is between 0.01 MPa and 0.02 MPa, the mass flow controller closes the solenoid valve.

[0011] Furthermore, the crushing and homogenizing module specifically comprises a dual-axis counter-rotating cutter assembly structure, wherein: The dual-axis counter-rotating blades are made of 316L stainless steel, and the rotation speed of the dual-axis counter-rotating blades is 1500 rpm to 2500 rpm. The particle size of the crushed slurry is 0.5 mm to 1.2 mm.

[0012] Furthermore, the inner wall polishing degree of the double-jacketed fermenter is ≤0.4 μm; a conical settling zone is provided at the bottom of the double-jacketed fermenter; A mechanical agitator is installed on the top of the double-jacketed fermenter, wherein: The mechanical agitator rotates at a speed of 30 rpm to 60 rpm. The double-jacketed fermenter is equipped with a CIP cleaning interface, which connects to an external cleaning station via a quick-connect coupling.

[0013] Furthermore, the control module has a built-in process parameter database, which pre-stores flavor substance fingerprint spectra of three types of fruits: strawberry, lychee, and mango. The strawberry spectrum contains the characteristic peak of ethyl hexanoate at a retention time of 12.3 min; The litchi spectrum contains a characteristic peak of γ-decanolide at 15.7 min; The mango spectrum contains a characteristic peak of limonene at 9.8 min.

[0014] Furthermore, the jacket inlet and outlet of the double-jacketed fermenter are connected to the outlet and return outlet of the variable frequency circulating water bath system via quick-connect couplings, respectively. The platinum resistance temperature sensor inside the double-jacketed fermenter is connected to the analog input terminal of the control module via an M12 aviation connector.

[0015] Furthermore, the control module is also equipped with a GC-MS detection module, in which: The GC-MS detection module is used to collect extract samples from the low-temperature vacuum extraction module every 30 minutes. The GC-MS detection module is also used to analyze the peak area of ​​target flavor substances.

[0016] Compared with existing technologies, the advantages of this invention are as follows: By setting up a flavor extraction unit consisting of a crushing and homogenizing module, a low-temperature vacuum extraction module, and a flavor substance concentration module sequentially and sealed together, highly volatile fruits are extracted under low-temperature, vacuum, and fully enclosed conditions, effectively suppressing the loss of volatile flavor substances during crushing, extraction, and transport. Compared with atmospheric pressure extraction, this structure can significantly improve the extraction efficiency and stability of target flavor substances, allowing for a higher proportion of retention of key esters, lactones, and terpenes in the fruit, providing a high-quality flavor base liquid for subsequent fermentation. Secondly, by directly connecting the outlet of the flavor substance concentration module to the constant-temperature fermentation unit, the risk of flavor exposure caused by intermediate transfer links is reduced. Furthermore, a closed-loop temperature control module consisting of a double-jacketed fermenter, a platinum resistance temperature sensor, and a variable-frequency circulating water bath system achieves high-precision constant-temperature control of the fermentation process. This closed-loop structure can sense and adjust the fermentation temperature in real time, effectively suppressing ester hydrolysis and volatilization reactions caused by temperature fluctuations, thereby maintaining the integrity and stability of the fruit liqueur's aroma structure and significantly improving the flavor intensity and consistency of the finished product. Furthermore, the control module centrally controls each key execution unit via an RS485 bus and has a built-in database of process parameters for highly volatile fruits such as strawberries, lychees, and mangoes. It can automatically call upon the corresponding crushing, extraction, concentration, and fermentation parameters based on the target fruit type, avoiding the uncertainties caused by manual adjustments based on experience. This achieves standardized and intelligent control of the flavor extraction and fermentation processes, improving the consistency and repeatability of fruit liqueur production across different batches. Finally, by introducing an inert gas protection module and continuously injecting inert gas into the sealed chamber during the flavor extraction and constant-temperature fermentation stages, a stable low-oxygen environment is created, effectively inhibiting the destruction of flavor substances by oxidation reactions. This inert gas protection mechanism, combined with low-temperature vacuum extraction and constant-temperature fermentation control, further reduces the risk of loss of volatile flavor components, improving the overall flavor fidelity and quality stability of the fruit liqueur. Attached Figure Description

[0017] Various other advantages and benefits will become apparent to those skilled in the art upon reading the following detailed description of preferred embodiments. The accompanying drawings are for illustrative purposes only and are not intended to limit the invention. Furthermore, the same reference numerals denote the same parts throughout the drawings. In the drawings: Figure 1 This is a functional block diagram of an intelligent control system for directional extraction and constant-temperature fermentation of fruit liqueur, provided in an embodiment of the present invention. Figure 2 This is a schematic diagram of a smart control system for the targeted extraction and constant-temperature fermentation of fruit liqueur, provided in an embodiment of the present invention. Detailed Implementation

[0018] Exemplary embodiments of the present disclosure will now be described in more detail with reference to the accompanying drawings. While exemplary embodiments of the present disclosure are shown in the drawings, it should be understood that the present disclosure may be implemented in various forms and should not be limited to the embodiments set forth herein. Rather, these embodiments are provided to enable a more thorough understanding of the present disclosure and to fully convey the scope of the disclosure to those skilled in the art. It should be noted that, unless otherwise specified, embodiments and features in the embodiments of the present invention can be combined with each other. The present invention will now be described in detail with reference to the accompanying drawings and embodiments.

[0019] Stainless Steel Quick-Clamp Sealing Structure (SQCS) refers to a connection structure that uses food-grade stainless steel clamps and gaskets to quickly clamp together, enabling rapid connection and highly reliable sealing between process modules without welding. It is used to form a detachable, pressure-resistant, and corrosion-resistant sealed channel during liquid transfer and gas isolation.

[0020] The Crushing and Homogenization Module (CHM) is a processing unit that crushes whole fruit or pulp through shearing, impact, or extrusion, making the pulp particles more uniform in size and distribution. It is used to increase the degree of cell wall rupture, promote the full release of flavor precursors in the pulp, and provide a stable and uniform material state for subsequent extraction processes.

[0021] A low-temperature vacuum extraction module (LTVEM) is an extraction unit that selectively releases and transfers target volatile flavor compounds from fruit pulp by lowering the system's boiling point and suppressing volatilization loss under controlled low temperature and negative pressure conditions. It is used to improve the extraction efficiency of highly volatile flavor components and reduce thermal degradation and oxidation reactions.

[0022] The Flavor Compound Concentration Module (FCCM) is a functional unit that performs vacuum concentration or fractional enrichment of the extract under closed conditions to increase the relative content of target flavor substances and reduce non-target moisture or low-value components. It is used to obtain an extract with more concentrated flavor characteristics to meet the requirements of flavor intensity and stability in subsequent fermentation or blending processes.

[0023] A double-jacketed fermentation tank (DJFT) is a sealed container with a jacket cavity around the outer perimeter of the inner tank. The fermentation system inside the tank is heated or cooled uniformly by circulating heat exchange medium within the jacket. It is used to provide a stable and controllable heat exchange environment during fermentation, thereby ensuring the uniformity and stability of the fermentation temperature.

[0024] A platinum resistance temperature detector (PRTD) is a sensing element that uses the linear relationship between the resistance of platinum and temperature to accurately detect the temperature of the medium inside a fermenter in real time. It is used to provide accurate and stable temperature feedback signals for closed-loop temperature control in the fermentation process.

[0025] A variable-frequency circulating water bath system (VFCWBS) is a temperature control system that uses a variable frequency drive to adjust the flow rate of the heat exchange medium through a circulating pump, so that the water bath temperature and flow rate in the jacket change dynamically according to control commands. It is used in conjunction with a temperature sensor to achieve precise adjustment and stable maintenance of the fermenter temperature.

[0026] RS485 bus (Recommended Standard-485 Communication Bus, RS485) refers to an industrial communication bus that uses differential signal transmission to enable long-distance, interference-resistant data communication between multiple node devices, supporting reliable information exchange between control modules and variable frequency motor controllers, temperature control systems, and actuators.

[0027] A variable frequency motor controller (VFMC) is a drive device that continuously and adjustablely controls the speed and operating status of a motor by changing the frequency and voltage of the motor power supply. It is used to adjust the working intensity and operating rhythm of actuators such as crushing and homogenizing modules to meet the requirements of different fruit processing parameters.

[0028] An inert gas solenoid valve (IGSV) is an actuator that controls the on / off state of inert gas through electromagnetic drive. It is used to introduce inert gas into a closed cavity according to control commands during extraction and fermentation to create a low-oxygen or anaerobic environment, thereby inhibiting oxidation reactions and reducing the loss of flavor substances.

[0029] Vacuum degree (VD) refers to the pressure difference within the extraction or concentration chamber relative to standard atmospheric pressure. It is used to characterize the negative pressure level of the system. By adjusting the vacuum degree, the effective boiling point of volatile flavor substances in the system can be reduced, thereby enabling the release and transfer of flavor substances at lower temperature conditions.

[0030] Extraction time (ET) refers to the duration for which a material is kept in an extracted state under low-temperature vacuum conditions. It is used to control the degree of migration of target flavor substances from the pulp matrix to the extract. Setting the extraction time appropriately can improve extraction efficiency while avoiding over-extraction or loss of flavor components.

[0031] An integrated constant-temperature water tank (ICTWT) is a temperature control device that integrates heating, cooling, temperature detection, and circulation interfaces into the same structure. It is used to provide a stable and continuous constant-temperature heat exchange medium for fermentation jackets or extraction modules, and to achieve centralized control of the system temperature environment.

[0032] A flow-adjustable canned motor pump (FACMP) is a circulating pump with an integrated enclosed structure of motor and pump body, no exposed dynamic seals, and adjustable output flow rate via frequency conversion. It is used to drive the heat exchange medium in a constant temperature water tank to circulate stably in the pipeline system, while reducing leakage risk and operating noise.

[0033] A connecting water tank (CWT) is an intermediate liquid storage container used to connect to a constant temperature water tank or jacket system. It is used to balance the system water volume, buffer pressure fluctuations, and provide stable liquid supply conditions for the circulating water circuit, thereby improving the stability of the temperature control system operation.

[0034] Polytetrafluoroethylene (PTFE) pipes are fluid transport pipelines made of polytetrafluoroethylene material, which have corrosion resistance, high and low temperature resistance and low adsorption properties. They are used to transport liquid or gaseous media during extraction, concentration or temperature control processes to avoid the adsorption of flavor substances or secondary contamination.

[0035] A PID controller (Proportional-Integral-Derivative Controller) is an automatic control unit that comprehensively adjusts control deviations based on proportional, integral, and derivative operations. It is used to adjust the output of the actuator in real time according to temperature or pressure feedback signals to achieve rapid response and high-precision stable control of system parameters.

[0036] A pressure sensor (PS) is a sensing element used to detect pressure changes in a sealed cavity and convert the pressure signal into an electrical signal output. It is used to monitor the pressure status in real time during vacuum extraction or fermentation processes, providing feedback for vacuum control and safe system operation.

[0037] A dual-axis counter-rotating blade assembly (DACRBA) is a crushing assembly consisting of two opposing blade shafts that rotate synchronously in opposite directions. It is used to efficiently crush and homogenize fruit materials through the synergistic action of shearing, tearing, and compression, thereby improving cell breakage rate and material uniformity.

[0038] Flavor Compound Fingerprint Spectrum (FCFS) refers to a unique and comparable characteristic distribution spectrum formed by comprehensively characterizing the chromatographic retention time and response intensity of multiple volatile flavor compounds in fruit liqueurs or extracts. It is used to characterize the overall flavor characteristics and source consistency of a sample.

[0039] Ethyl hexanoate (EH) refers to volatile ester compounds found in fruits such as strawberries. It is an important flavor component that characterizes the fruity and sweet aroma of fruit liqueurs, and its response intensity in the flavor fingerprint spectrum can be used as a key evaluation indicator of the degree of strawberry flavor retention.

[0040] A characteristic peak (CP) is a signal peak in chromatographic or mass spectrometric analysis that corresponds to a specific flavor substance and has a clear retention time or mass-to-charge ratio characteristic. It is used to identify and qualitatively analyze target flavor substances.

[0041] Gamma-Decalactone (GDL) refers to volatile lactone compounds found in fruits such as lychee. It is a key flavor compound that forms the rich fruity aroma and sweet fragrance. Its chromatographic characteristic peaks can be used to characterize the integrity and intensity of lychee flavor.

[0042] Limonene (LIM) refers to volatile terpenoid compounds found in fruits such as mangoes. It is an important component of the fresh fruity aroma of fruit liqueurs, and the changes in its peak area in the flavor fingerprint spectrum can reflect the flavor retention during extraction and fermentation.

[0043] The M12 aviation connector (M12 Circular Connector, M12-CC) refers to a circular multi-core electrical connector that conforms to industry standards. It is used to establish a stable and reliable electrical connection between sensors, actuators and control modules. It has waterproof, dustproof and vibration-resistant characteristics and is suitable for signal transmission in fermentation and extraction environments.

[0044] An electrical terminal (ETM) is a conductive connector used to achieve a reliable electrical connection between wires and electrical equipment. It is used to fix, collect, or distribute control signals and power signals to improve the stability and maintainability of system wiring.

[0045] The GC-MS detection module (Gas Chromatography–Mass Spectrometry Detection Module) refers to an analytical unit that integrates gas chromatography separation and mass spectrometry detection functions. It is used to separate, identify, and quantify volatile flavor substances in extracts or fruit liqueur samples to construct flavor fingerprints and obtain characteristic parameters of target flavor substances.

[0046] The target flavor compound peak area (TFCPA) refers to the integrated area of ​​the characteristic peak corresponding to the target flavor compound on the chromatogram in the GC-MS detection results. It is used to characterize the relative content of the flavor compound in the sample and is an important quantitative indicator for evaluating flavor extraction efficiency and fermentation fidelity.

[0047] It is important to note that the control modules, PID controllers, or mass flow controllers in some embodiments of this application can be used to collect, calculate, and adjust key process parameters such as temperature, pressure, flow rate, and inert gas injection volume in real time, thereby achieving stable control of the system's operating state. Furthermore, the control modules, PID controllers, or mass flow controllers can all be industrial computers, programmable logic controllers, embedded control boards, microcontroller control units, ARM-based control terminals, or software control modules running on the aforementioned hardware platforms.

[0048] like Figures 1-2As shown in some embodiments of this application, this embodiment provides an intelligent control system for the directional extraction and constant temperature fermentation of fruit liqueur flavors, including: a flavor extraction unit, a constant temperature fermentation unit, a control module, and an inert gas protection module.

[0049] Specifically, the flavor extraction unit is used to perform low-temperature vacuum directional extraction of highly volatile fruits to obtain target flavor substances. The flavor extraction unit includes a crushing and homogenizing module, a low-temperature vacuum extraction module, and a flavor substance concentration module, which are sequentially sealed and connected by stainless steel quick-connect clamps.

[0050] Specifically, the crushing and homogenizing module is a dual-axis counter-rotating blade assembly structure, wherein the blades of the dual-axis counter-rotating blades are made of 316L stainless steel, the rotation speed of the dual-axis counter-rotating blades is 1500 rpm to 2500 rpm, and the particle size of the crushed slurry is 0.5 mm to 1.2 mm.

[0051] Understandably, the flavor extraction unit achieves targeted and efficient extraction of highly volatile fruit flavor compounds by sequentially linking crushing and homogenization, low-temperature vacuum extraction, and flavor concentration processes under sealed conditions. The crushing and homogenization module employs a dual-axis counter-rotating blade assembly structure. Two sets of blade shafts rotate at high speed in opposite directions. Under the synergistic action of shearing, impact, and extrusion forces, the fruit cell walls are fully broken down, forming a slurry with a uniform particle size distribution. This significantly increases the contact area between the material and the extraction environment and shortens the diffusion path of flavor compounds. The blades are made of 316L stainless steel, maintaining good corrosion resistance and structural stability even under high-speed operation and acidic fruit slurry conditions. By controlling the particle size of the crushed slurry within the range of 0.5 mm to 1.2 mm, excessive grinding leading to impurity release is avoided, while providing an ideal material state for subsequent low-temperature vacuum extraction. This allows volatile flavor compounds to be released and effectively retained under negative pressure and at lower temperatures.

[0052] For example, using fresh strawberries as a highly volatile fruit raw material, after pretreatment, they are fed into the crushing and homogenizing module of the flavor extraction unit. A dual-axis counter-rotating blade assembly operates at approximately 2000 rpm, with blades made of 316L stainless steel, to rapidly crush and homogenize the strawberries, yielding a pulp with an average particle size of approximately 0.8 mm. This pulp then enters a low-temperature vacuum extraction module under a sealed stainless steel quick-connect clamp, where directional extraction is performed in a controlled low-temperature and vacuum environment to minimize the escape of volatile flavor components such as ethyl hexanoate. The extracted material then enters a flavor concentration module for concentration, ultimately obtaining a flavor extract with distinct flavor characteristics and high aroma retention, providing a high-quality flavor base liquid for subsequent isothermal fermentation.

[0053] Specifically, the constant temperature fermentation unit is connected to the outlet of the flavor substance concentration module. The constant temperature fermentation unit is used to perform high-precision constant temperature fermentation of the extract. The constant temperature fermentation unit includes a double-jacketed fermentation tank, a platinum resistance temperature sensor embedded in the fermentation tank wall, a temperature closed-loop control module consisting of a variable frequency circulating water bath system connected to the inlet and outlet of the double-jacketed tank, and an inert gas injection interface located on the top of the fermentation tank.

[0054] Specifically, the variable frequency circulating water bath system in the temperature closed-loop control module includes: an integrated constant temperature water tank, a shielded pump with adjustable flow rate, a polytetrafluoroethylene pipeline connecting the water tank and the fermentation tank jacket, and a PID controller that receives signals from a platinum resistance temperature sensor. The PID controller adjusts the internal temperature and maintenance time of the integrated constant temperature water tank based on the temperature deviation between the real-time temperature and the target temperature. Specifically: when strawberry fermentation is being carried out in the integrated constant temperature water tank, the PID controller sets the temperature range to 18℃ to 20℃ and the duration to 72 to 96 hours; when lychee fermentation is being carried out in the integrated constant temperature water tank, the PID controller sets the temperature range to 20℃ to 22℃ and the duration to 60 to 80 hours; when mango fermentation is being carried out in the integrated constant temperature water tank, the PID controller sets the temperature range to 22℃ to 24℃ and the duration to 48 to 72 hours.

[0055] Specifically, the inner wall polishing degree of the double-jacketed fermenter is ≤0.4 μm; the bottom of the double-jacketed fermenter is provided with a conical settling zone; a mechanical agitator is installed on the top of the double-jacketed fermenter, wherein the agitation speed of the mechanical agitator is 30 rpm to 60 rpm; the double-jacketed fermenter body is provided with a CIP cleaning interface, which is connected to an external cleaning station through a quick connector.

[0056] Specifically, the jacket inlet and outlet of the double-jacketed fermenter are connected to the outlet and return water of the variable frequency circulating water bath system via quick-connect couplings; the platinum resistance temperature sensor inside the double-jacketed fermenter is connected to the analog input terminal of the control module via an M12 aviation plug.

[0057] Understandably, the constant-temperature fermentation unit achieves high-precision constant-temperature control of the fruit liqueur extract fermentation process by constructing a temperature closed-loop control module consisting of a double-jacketed fermentation tank, a platinum resistance temperature sensor, and a variable-frequency circulating water bath system. During fermentation, the platinum resistance temperature sensor collects the material temperature inside the tank in real time and feeds it back to the PID controller. The PID controller dynamically adjusts the temperature of the heat exchange medium in the integrated constant-temperature water tank and its maintenance time based on the deviation between the real-time temperature and the target temperature. A shielded pump with adjustable flow rate drives the heat exchange medium to circulate through PTFE pipelines in the fermentation tank jacket, thereby achieving uniform heating or cooling of the fermentation system. By setting differentiated fermentation temperature ranges and durations for different fruits, the yeast metabolic rate is matched with the flavor compound generation and stability range. Combined with an inert gas injection interface to create a low-oxygen environment, this effectively inhibits ester hydrolysis and volatilization losses. The high polishing of the inner wall of the double-jacketed fermenter, the conical settling zone, and the low-speed mechanical stirring structure work together to ensure the cleanliness of the fermentation system, the uniformity of heat transfer, and the solid-liquid separation effect, thereby improving the stability of the fermentation process and the preservation of flavor from the structural and control levels.

[0058] For example, strawberry extract processed by the flavor substance concentration module is transported to a double-jacketed fermenter. A platinum resistance temperature sensor is connected to the control module via an M12 aviation connector to monitor the temperature inside the tank in real time. Based on the strawberry fermentation parameters, the PID controller sets the target temperature of the integrated constant-temperature water tank within the range of 18°C ​​to 20°C, and drives the heat exchange medium to circulate within the fermenter jacket via a variable frequency circulating water bath system, maintaining this temperature range for 72 to 96 hours. During fermentation, a mechanical agitator stirs at a low speed of approximately 40 rpm to ensure uniform temperature and component distribution within the tank. Simultaneously, inert gas is continuously introduced through the inert gas injection port at the top of the tank to reduce oxygen content. After fermentation, a conical settling zone is used to complete preliminary solid-liquid separation, and the fermenter is cleaned online through the CIP cleaning interface, providing stable and repeatable fermentation conditions for the next batch of production.

[0059] Specifically, the inert gas protection module has its output end connected to the inert gas injection interface at the top of the cavity of the low-temperature vacuum extraction module and the top of the constant temperature fermentation unit tank via a three-way connector. The inert gas protection module is used to continuously inject inert gas into the sealed cavity during the extraction and fermentation stages.

[0060] Specifically, the inert gas protection module includes a nitrogen or argon storage tank, a pressure reducing valve, a mass flow controller, and a pressure sensor. The mass flow controller determines the initial injection volume as 5% to 10% of the cavity volume. The mass flow controller also monitors the cavity pressure during extraction and fermentation based on the pressure sensor. Specifically, when the pressure is below 0.01 MPa, the mass flow controller opens the solenoid valve to replenish gas; when the pressure is between 0.01 MPa and 0.02 MPa, the mass flow controller closes the solenoid valve.

[0061] Understandably, the inert gas protection module continuously introduces inert gas into the sealed cavity during the low-temperature vacuum extraction and isothermal fermentation stages to create a stable low-oxygen or anaerobic environment, thereby inhibiting the oxidation and loss of volatile flavor compounds. This module uses nitrogen or argon as the protective gas source. After pressure stabilization by a pressure reducing valve, the initial injection volume is precisely controlled by a mass flow controller based on the cavity volume, ensuring a uniform protective atmosphere within the cavity. During operation, a pressure sensor monitors the cavity pressure in real time and feeds the signal back to the mass flow controller. The mass flow controller controls the opening and closing of the solenoid valve based on a preset pressure threshold. When the cavity pressure falls below the lower limit, gas is automatically replenished; when the pressure reaches the set stable range, gas replenishment stops. This maintains the continuity and stability of the inert gas environment within the cavity without significantly disturbing the process conditions, achieving flavor protection throughout the extraction and fermentation process.

[0062] For example, the inert gas protection module is connected via a three-way connector to the top of the chamber of the low-temperature vacuum extraction module and the inert gas injection port on the top of the constant-temperature fermentation unit. Upon system startup, the mass flow controller controls the initial nitrogen injection volume to approximately 8% of the corresponding chamber volume, based on the effective volume of the extraction chamber and fermentation tank, to quickly replace the air within the chamber. During extraction and fermentation, a pressure sensor continuously monitors the chamber pressure. When the pressure drops below 0.01 MPa, the mass flow controller automatically opens the solenoid valve to replenish inert gas; when the pressure recovers and stabilizes within the range of 0.01 MPa to 0.02 MPa, it automatically closes the solenoid valve to stop gas replenishment. Through this control method, a low-oxygen environment is maintained throughout the extraction and fermentation stages, effectively reducing the oxidation and volatilization loss of flavor substances and improving the flavor fidelity and stability of the finished fruit liqueur.

[0063] Specifically, the control module is electrically connected to the variable frequency motor controller of the crushing and homogenizing module, the low temperature vacuum extraction module, the flavor substance concentration module, the variable frequency circulating water bath system of the constant temperature fermentation unit, and the inert gas solenoid valve, respectively, based on the RS485 bus. The control module is used to store the process parameter database for three types of fruits: strawberry, lychee, and mango. The control module is also used to automatically call the corresponding parameter set according to the target fruit type input on the operation interface.

[0064] Specifically, when the control module automatically calls the corresponding parameter set according to the target fruit type, the following applies: When processing strawberry raw materials, the control module controls the internal temperature of the low-temperature vacuum extraction module to be maintained at 35℃ to 40℃, the vacuum degree to be stable at -0.08 MPa to -0.09 MPa, and the extraction time to be set to 40 minutes to 60 minutes; when processing lychee raw materials, the control module controls the internal temperature of the low-temperature vacuum extraction module to be maintained at 38℃ to 42℃, the vacuum degree to -0.07 MPa to -0.08 MPa, and the time to be 30 minutes to 50 minutes; when processing mango raw materials, the control module controls the internal temperature of the low-temperature vacuum extraction module to be maintained at 40℃ to 45℃, the vacuum degree to -0.06 MPa to -0.07 MPa, and the time to be 50 minutes to 70 minutes, as shown in Table 1. Table 1 Processing parameters for highly volatile fruits

[0065] Specifically, the control module has a built-in process parameter database, which pre-stores the flavor substance fingerprint spectra of three fruits: strawberry, lychee, and mango. The strawberry spectrum contains the characteristic peak of ethyl hexanoate at a retention time of 12.3 min; the lychee spectrum contains the characteristic peak of γ-decanoic acid lactone at 15.7 min; and the mango spectrum contains the characteristic peak of limonene at 9.8 min.

[0066] Specifically, the control module is also equipped with a GC-MS detection module, which is used to collect the extract sample from the low-temperature vacuum extraction module every 30 minutes, and is also used to analyze the peak area of ​​the target flavor substances.

[0067] Understandably, the control module establishes unified communication with each execution and detection unit via an RS485 bus, enabling centralized and coordinated control of key process stages such as crushing, extraction, concentration, fermentation, and inert gas protection. The control module has a built-in database of process parameters for highly volatile fruits such as strawberries, lychees, and mangoes. When the target fruit type is input into the user interface, the control module automatically retrieves temperature, vacuum, and extraction time parameters that match the fruit's flavor characteristics and sends them to the low-temperature vacuum extraction module and related execution mechanisms, thus providing optimal release conditions for different flavor compounds during the extraction stage. Simultaneously, the control module pre-stores flavor compound fingerprints for various fruits and, in conjunction with a GC-MS detection module, periodically detects the peak area of ​​target flavor compounds in the extract. By comparing the detection results with the characteristic peak information in the fingerprint spectrum, quantitative monitoring and process discrimination of the flavor extraction process are achieved, transforming flavor extraction from experience-based control to intelligent control based on data and fingerprint characteristics.

[0068] For example, the operator selects "strawberry" as the target fruit type through the user interface. The control module then retrieves the corresponding parameter set for strawberries from the process parameter database, maintaining the internal temperature of the low-temperature vacuum extraction module at approximately 38°C and the vacuum level at a stable -0.085 MPa, with the extraction time set to approximately 50 minutes. During the extraction process, the GC-MS detection module automatically collects an extract sample every 30 minutes and analyzes the chromatographic characteristic peak of ethyl hexanoate, obtaining its peak area change at a retention time of 12.3 min. The control module compares this peak area with a pre-stored strawberry flavor fingerprint spectrum to determine whether the current extraction state is within the target flavor release range, thus providing a basis for subsequent process optimization or stable operation, achieving intelligent and repeatable control of the strawberry fruit liqueur flavor extraction process.

[0069] To enable those skilled in the art to fully understand and implement this invention, the specific implementation principles of this invention are further supplemented below with a specific application scenario.

[0070] Step 1, Raw Material Pretreatment and Sealed Conveying Stage: Operators feed fresh strawberries into the crushing and homogenizing module 111. The control module, based on the "Strawberry" mode selected on the human-machine interface, retrieves the corresponding process parameter set from its storage unit and outputs a PWM signal to the variable frequency motor controller, driving the dual-axis counter-rotating blade assembly at 2000 rpm. The two main shafts rotate synchronously in opposite directions via gear transmission, crushing the pulp into a 0.8 mm particle size slurry under the combined action of shearing and compression. This particle size range effectively breaks down cell walls to release flavor precursors while avoiding excessive crushing that could lead to a large release of polyphenol oxidase. The crushed slurry flows directly into the low-temperature vacuum extraction module through the bottom quick-connect clamp interface, remaining physically sealed throughout the process. This effectively prevents the slurry from contacting ambient oxygen, preventing the loss of low-boiling-point esters such as ethyl hexanoate due to volatilization at room temperature and pressure.

[0071] Step Two, the directional flavor extraction stage: Under the command of the control module, the low-temperature vacuum extraction module simultaneously starts the electric heating film and the rotary vane vacuum pump. The PT100 temperature probe inside the chamber provides real-time temperature data, and the control module 5 stabilizes the chamber temperature at 38℃ through closed-loop regulation, while maintaining a vacuum of -0.085 MPa. Under these conditions, ethyl hexanoate in strawberries, with a boiling point of approximately 167℃, experiences a significant decrease in boiling point due to the reduced system pressure, allowing it to vaporize and escape at temperatures far below its atmospheric pressure boiling point, thus avoiding thermal degradation. A magnetic stirrer at the bottom of the chamber agitates the slurry at a constant speed, enhancing heat and mass transfer and facilitating the efficient transfer of flavor substances from the liquid phase to the gas phase. The vacuum environment also inhibits oxidase activity, reducing the chemical loss of flavor substances. This stage lasts for 50 minutes, ensuring that ethyl hexanoate is fully released and carried by the gas flow into the flavor substance concentration module.

[0072] Step 3: Flavor Condensation and Recovery and Inert Atmosphere Maintenance Stage. Flavor-containing gases evaporated from the top of the low-temperature vacuum extraction module enter the tubular condenser of the flavor substance concentration module via pipelines. A low-temperature cooling circulator cools the ethylene glycol solution to -10°C and delivers it to the condenser jacket via PTFE pipelines, maintaining the inner wall temperature of the condenser tubes below -5°C. Under this low-temperature gradient, ethyl hexanoate vapor rapidly condenses into a liquid and collects in a receiving bottle. Simultaneously, the inert gas protection system injects high-purity nitrogen into the top space of the low-temperature vacuum extraction module and the isothermal fermentation unit via a three-way connector, with the initial injection volume calculated as 8% of the total volume of the two chambers. Pressure sensors continuously monitor the internal pressure. When the detected value falls below 0.01 MPa, the control module triggers a solenoid valve to open and replenish the gas, maintaining a positive pressure of 0.015 MPa throughout the system. This positive pressure inert atmosphere not only prevents external air infiltration that could cause oxidation of terpenes but also inhibits secondary volatilization of the condensate during the transfer process.

[0073] Step 4: High-precision constant-temperature fermentation stage. The condensed and recovered flavor extract flows into the constant-temperature fermentation unit through a food-grade silicone tube. The control module sets the fermentation temperature to 19℃ and the time to 84 hours according to the strawberry process parameter set. A platinum resistance temperature sensor embedded in the tank wall collects the temperature of the fermentation liquid at a millisecond frequency and transmits the signal to the control module via an M12 aviation connector. The PID controller adjusts the speed of the shielded pump in the variable frequency circulating water bath system and the cooling power of the constant-temperature water tank in real time, so that the flow rate of the circulating medium in the jacket dynamically matches the temperature difference with the heat load changes, and finally strictly controls the temperature fluctuation of the liquid in the tank within ±0.5℃. This highly stable temperature control effectively inhibits the hydrolysis reaction of ethyl hexanoate during the fermentation process (its hydrolysis rate increases exponentially with temperature fluctuations). At the same time, the mechanical agitator rotates at a low speed of 45 rpm to ensure that the yeast is uniformly suspended and does not damage the cell membrane due to shear force, maintaining stable metabolic activity and thus ensuring the consistency of the aroma conversion pathway.

[0074] Step 5, the online monitoring and dynamic parameter correction stage, involves the GC-MS detection module automatically extracting a trace amount of condensate sample from the sampling port of the flavor substance concentration module every 30 minutes via a six-way valve. The miniature gas chromatograph-mass spectrometer identifies the characteristic peak of ethyl hexanoate at 12.3 min based on a pre-stored fingerprint spectrum and calculates its peak area as a concentration indicator. This data is transmitted back to the control module via an RS485 bus, where the central processor compares it with a preset threshold. If the detection at 60 minutes shows that the peak area of ​​ethyl hexanoate is only 88% of the target value, control module 5 immediately executes a correction strategy: extending the remaining extraction time by 8 minutes and increasing the vacuum to -0.090 MPa to enhance the stripping driving force. This closed-loop feedback mechanism allows for real-time compensation for flavor fluctuations caused by differences in maturity or harvest season between different batches of raw materials, ensuring that the ethyl hexanoate retention rate in the final product remains stable above 87%, with a batch-to-batch relative standard deviation of less than 5%.

[0075] In the above embodiments, a flavor extraction unit, consisting of a crushing and homogenizing module, a low-temperature vacuum extraction module, and a flavor substance concentration module sequentially and sealed together, is used to selectively extract highly volatile fruits under low-temperature, vacuum, and fully enclosed conditions. This effectively suppresses the loss of volatile flavor substances during crushing, extraction, and transport. Compared to atmospheric pressure extraction, this structure significantly improves the extraction efficiency and stability of target flavor substances, resulting in a higher retention rate of key esters, lactones, and terpenes in the fruit, providing a high-quality flavor base liquid for subsequent fermentation. Furthermore, by directly connecting the outlet of the flavor substance concentration module to the constant-temperature fermentation unit, the risk of flavor exposure from intermediate transfer steps is reduced. A closed-loop temperature control module, consisting of a double-jacketed fermenter, a platinum resistance temperature sensor, and a variable-frequency circulating water bath system, achieves high-precision constant-temperature control during fermentation. This closed-loop structure can sense and adjust the fermentation temperature in real time, effectively suppressing ester hydrolysis and volatilization reactions caused by temperature fluctuations, thereby maintaining the integrity and stability of the fruit liqueur's aroma structure and significantly improving the flavor intensity and consistency of the finished product. Furthermore, the control module centrally controls each key execution unit via an RS485 bus and has a built-in database of process parameters for highly volatile fruits such as strawberries, lychees, and mangoes. It can automatically call upon the corresponding crushing, extraction, concentration, and fermentation parameters based on the target fruit type, avoiding the uncertainties caused by manual adjustments based on experience. This achieves standardized and intelligent control of the flavor extraction and fermentation processes, improving the consistency and repeatability of fruit liqueur production across different batches. Finally, by introducing an inert gas protection module and continuously injecting inert gas into the sealed chamber during the flavor extraction and constant-temperature fermentation stages, a stable low-oxygen environment is created, effectively inhibiting the destruction of flavor substances by oxidation reactions. This inert gas protection mechanism, combined with low-temperature vacuum extraction and constant-temperature fermentation control, further reduces the risk of loss of volatile flavor components, improving the overall flavor fidelity and quality stability of the fruit liqueur.

[0076] Those skilled in the art will understand that embodiments of this application can be provided as methods, systems, or computer program goods. Therefore, this application can take the form of a completely hardware embodiment, a completely software embodiment, or an embodiment combining software and hardware aspects. Furthermore, this application can take the form of a computer program goods embodied on one or more computer-usable storage media (including, but not limited to, disk storage, CD-ROM, optical storage, etc.) containing computer-usable program code.

[0077] This application is described with reference to flowchart illustrations and / or block diagrams of methods, apparatus (systems), and computer program goods according to embodiments of this application. It will be understood that each block of the flowchart illustrations and / or block diagrams, and combinations of blocks in the flowchart illustrations and / or block diagrams, can be implemented by computer program instructions. These computer program instructions can be provided to a processor of a general-purpose computer, special-purpose computer, embedded processor, or other programmable data processing apparatus to produce a machine, such that the instructions, which execute via the processor of the computer or other programmable data processing apparatus, generate instructions for implementing the flowchart... Figure 1 One or more processes and / or boxes Figure 1 A device that provides the functions specified in one or more boxes.

[0078] These computer program instructions may also be stored in a computer-readable storage medium that can direct a computer or other programmable data processing device to function in a particular manner, such that the instructions stored in the computer-readable storage medium produce an article of manufacture including instruction means, which are implemented in a process Figure 1 One or more processes and / or boxes Figure 1 The function specified in one or more boxes.

[0079] These computer program instructions may also be loaded onto a computer or other programmable data processing equipment to cause a series of operational steps to be performed on the computer or other programmable equipment to produce a computer-implemented process, thereby providing instructions that execute on the computer or other programmable equipment for implementing the process. Figure 1 One or more processes and / or boxes Figure 1 The steps of the function specified in one or more boxes.

[0080] Finally, it should be noted that the above embodiments are only used to illustrate the technical solutions of the present invention and not to limit it. Although the present invention has been described in detail with reference to the above embodiments, those skilled in the art should understand that modifications or equivalent substitutions can still be made to the specific implementation of the present invention. Any modifications or equivalent substitutions that do not depart from the spirit and scope of the present invention should be covered within the scope of protection of the claims of the present invention.

Claims

1. A smart control system for targeted extraction and constant-temperature fermentation of fruit liqueur flavors, characterized in that, include: The flavor extraction unit is used to perform low-temperature vacuum directional extraction of highly volatile fruits to obtain target flavor substances. The flavor extraction unit includes a crushing and homogenizing module, a low-temperature vacuum extraction module, and a flavor substance concentration module that are sequentially sealed and connected by stainless steel quick-connect clamps. The constant temperature fermentation unit is connected to the outlet of the flavor substance concentration module. The constant temperature fermentation unit is used to perform high-precision constant temperature fermentation of the extract. The constant temperature fermentation unit includes a double-jacketed fermentation tank, a platinum resistance temperature sensor embedded in the fermentation tank wall, a temperature closed-loop control module consisting of a variable frequency circulating water bath system connected to the inlet and outlet of the double-jacketed tank, and an inert gas injection interface located on the top of the fermentation tank. The control module, based on RS485 bus, is electrically connected to the variable frequency motor controller of the crushing and homogenizing module, the low temperature vacuum extraction module, the flavor substance concentration module, the variable frequency circulating water bath system of the constant temperature fermentation unit, and the inert gas solenoid valve. The control module is used to store the process parameter database for three types of fruits: strawberry, lychee, and mango. The control module is also used to automatically call the corresponding parameter set according to the target fruit type input on the operation interface. The inert gas protection module has its output end connected to the inert gas injection interface at the top of the cavity of the low-temperature vacuum extraction module and the top of the constant temperature fermentation unit tank via a three-way connector. The inert gas protection module is used to continuously inject inert gas into the sealed cavity during the extraction and fermentation stages.

2. The intelligent control system for targeted extraction and constant-temperature fermentation of fruit liqueur flavor as described in claim 1, characterized in that, When the control module automatically calls the corresponding parameter set based on the target fruit type, it includes: When processing strawberry raw materials, the control module controls the internal temperature of the low-temperature vacuum extraction module to be maintained at 35℃ to 40℃, the vacuum degree to be stabilized at -0.08 MPa to -0.09 MPa, and the extraction time to be set to 40 minutes to 60 minutes. When processing lychee raw materials, the control module controls the internal temperature of the low-temperature vacuum extraction module to be maintained at 38℃ to 42℃, the vacuum degree at -0.07 MPa to -0.08 MPa, and the time at 30 minutes to 50 minutes. When processing mango raw materials, the control module controls the internal temperature of the low-temperature vacuum extraction module to be maintained at 40℃ to 45℃, the vacuum degree at -0.06 MPa to -0.07 MPa, and the time at 50 minutes to 70 minutes.

3. The intelligent control system for targeted extraction and constant-temperature fermentation of fruit liqueur flavor as described in claim 1, characterized in that, The variable frequency circulating water bath system in the temperature closed-loop control module includes: An integrated constant temperature water tank, a shielded pump with adjustable flow rate, a polytetrafluoroethylene pipeline connecting the water tank and the fermenter jacket, and a PID controller that receives signals from a platinum resistance temperature sensor. The PID controller adjusts the internal temperature and maintenance time of the integrated constant temperature water tank based on the temperature deviation between the real-time temperature and the target temperature. When the strawberries are fermenting in the integrated constant temperature water tank, the PID controller is set to a temperature range of 18℃ to 20℃ and a duration of 72 hours to 96 hours. When the lychee is fermenting in the integrated constant temperature water tank, the PID controller is set to 20℃ to 22℃ and 60 hours to 80 hours. When the mangoes are fermenting in the integrated constant temperature water tank, the PID controller is set to 22℃ to 24℃ and 48 hours to 72 hours.

4. The intelligent control system for targeted extraction and constant-temperature fermentation of fruit liqueur flavor as described in claim 1, characterized in that, The inert gas protection module includes a nitrogen or argon storage tank, a pressure reducing valve, a mass flow controller, and a pressure sensor. The mass flow controller is used to determine the initial injection volume as 5% to 10% of the cavity volume based on the cavity volume. The mass flow controller is also used to monitor the pressure inside the chamber based on a pressure sensor during extraction and fermentation, wherein: When the pressure is below 0.01 MPa, the mass flow controller opens the solenoid valve to replenish the gas. When the pressure is between 0.01 MPa and 0.02 MPa, the mass flow controller closes the solenoid valve.

5. The intelligent control system for targeted extraction and constant-temperature fermentation of fruit liqueur flavor as described in claim 1, characterized in that, The crushing and homogenizing module is specifically a dual-axis counter-rotating cutter assembly structure, wherein: The dual-axis counter-rotating blades are made of 316L stainless steel, and the rotation speed of the dual-axis counter-rotating blades is 1500 rpm to 2500 rpm. The particle size of the crushed slurry is 0.5 mm to 1.2 mm.

6. The intelligent control system for targeted extraction and constant-temperature fermentation of fruit liqueur flavor as described in claim 1, characterized in that, The inner wall polishing degree of the double-jacketed fermenter is ≤0.4 μm; the bottom of the double-jacketed fermenter is provided with a conical settling zone; A mechanical agitator is installed on the top of the double-jacketed fermenter, wherein: The mechanical agitator rotates at a speed of 30 rpm to 60 rpm. The double-jacketed fermenter is equipped with a CIP cleaning interface, which connects to an external cleaning station via a quick-connect coupling.

7. The intelligent control system for targeted extraction and constant-temperature fermentation of fruit liqueur flavor as described in claim 2, characterized in that, The control module has a built-in process parameter database, which pre-stores flavor substance fingerprint spectra of three types of fruits: strawberry, lychee, and mango. The strawberry spectrum contains the characteristic peak of ethyl hexanoate at a retention time of 12.3 min; The litchi spectrum contains a characteristic peak of γ-decanolide at 15.7 min; The mango spectrum contains a characteristic peak of limonene at 9.8 min.

8. The intelligent control system for targeted extraction and constant-temperature fermentation of fruit liqueur flavor as described in claim 6, characterized in that, The jacket inlet and outlet of the double-jacketed fermenter are connected to the outlet and return outlet of the variable frequency circulating water bath system via quick-connect couplings, respectively. The platinum resistance temperature sensor inside the double-jacketed fermenter is connected to the analog input terminal of the control module via an M12 aviation connector.

9. The intelligent control system for targeted extraction and constant-temperature fermentation of fruit liqueur flavor as described in claim 7, characterized in that, The control module is also equipped with a GC-MS detection module, in which: The GC-MS detection module is used to collect extract samples from the low-temperature vacuum extraction module every 30 minutes. The GC-MS detection module is also used to analyze the peak area of ​​target flavor substances.

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