Preparation process and quality control method of high-quality spicy and sour powder

By constructing a flavor preference model and a raw material characteristic database, combined with real-time monitoring and market feedback, the problems of monotonous flavor and unstable quality in the preparation of hot and sour rice noodles have been solved, achieving precise product matching and rapid upgrading.

CN122320194APending Publication Date: 2026-07-03SHOPKEEPER YANG FOOD TECH (HENAN) CO LTD
View PDF 0 Cites 0 Cited by

Patent Information

Authority / Receiving Office
CN · China
Patent Type
Applications(China)
Current Assignee / Owner
SHOPKEEPER YANG FOOD TECH (HENAN) CO LTD
Filing Date
2026-03-27
Publication Date
2026-07-03

AI Technical Summary

Technical Problem

The existing hot and sour rice noodle preparation process relies on manual experience and lacks big data collection and standardized processing, resulting in a single flavor, an unbalanced ratio of spiciness and sourness, and insufficient flavor layers. High-temperature processing causes the degradation of capsaicin and aroma components, and the quality control is not precise, making it impossible to respond quickly to market changes.

Method used

By collecting and standardizing big data, a flavor preference model and raw material characteristic database are constructed. Production conditions are monitored in real time, dynamic compensation calculations and segmented heat treatment control are performed, and the model is iterated and updated in combination with market feedback data to achieve precise matching of regional consumer needs and retention of flavor substances.

Benefits of technology

This enables regional customization of product flavors, ensuring the stability and consistency of product quality, and allowing for rapid response to market changes to meet diverse high-quality demands.

✦ Generated by Eureka AI based on patent content.

Smart Images

  • Figure CN122320194A_ABST
    Figure CN122320194A_ABST
Patent Text Reader

Abstract

This invention relates to the field of food processing and discloses a preparation process and quality control method for high-quality flavored hot and sour rice noodles. By collecting taste data from consumers in multiple regions and raw material flavor data, a flavor preference model and raw material characteristic database are constructed through standardization and cluster analysis. This allows for the calculation of the optimal raw material ratio and flavor differentiation coefficient. Furthermore, real-time monitoring and dynamic compensation of operating parameters are implemented, and a segmented heat treatment control analysis is used to calculate the flavor retention efficiency index, thereby generating an optimal set of process parameters. Simultaneously, a multi-dimensional fusion comparison and grading screening of the finished product is conducted in conjunction with a quality verification threshold set. Market feedback data is introduced to reverse-correct the flavor model, achieving iterative updating and closed-loop control of the raw material database and preference model. This method solves the problems of traditional processes relying on experience, having a single flavor profile, and large quality fluctuations, effectively improving the retention efficiency of flavor substances and achieving a precise, scientific, and intelligent upgrade in the production of hot and sour rice noodles.
Need to check novelty before this filing date? Find Prior Art