SEE sub-stage synergistic multi-plant traditional decocting process and method

Abstract

This invention provides a SEE-based, tiered, synergistic traditional decoction process and method for multiple plants, relating to the field of agricultural product processing technology. The decoction method includes: collecting characteristic data related to the efficacy substances, positive flavor substances, and negative flavor substances in the decoction mixture; calculating the efficacy substance benefit value based on the efficacy substance characteristic data; obtaining the positive flavor benefit value based on the positive flavor substance characteristic data; obtaining the negative flavor interference value based on the negative flavor substance characteristic data; calculating the synergistic effect index; setting the synergistic effect threshold; and predicting the qualification of the finished decoction mixture after comparison. This invention achieves scientific prediction and process guidance for the qualification level of the finished product; it can proactively adjust weighting coefficients according to product positioning to enhance functional attributes such as antioxidant or mineral supplementation; and it can automatically distinguish between high-quality, benchmark, and unqualified batches through threshold grading.

Description

Technical Field

[0001] This invention relates to the field of agricultural product processing technology, specifically to a traditional SEE (Self-Enhancing and Multi-Plant Decoction) process and method for boiling various plants. Background Technology

[0002] Among various traditional herbal decoction methods, comprehensively considering the impact of nutritional characteristics, positive flavor, and negative flavor on the quality of the finished product breaks through the limitations of traditional decoction methods that rely solely on sweetness, viscosity, or sensory experience as a single evaluation indicator. The nutritional dimension is directly related to the functional attributes and health value of the syrup; the positive flavor dimension determines the pleasant taste and market acceptance of the finished product; and the negative flavor dimension identifies and quantifies interfering components that may compromise flavor purity. All three together determine the overall quality level of the syrup. Focusing on only one dimension often leads to distorted quality evaluation. For example, excessive pursuit of nutrient enrichment may amplify bitterness, while a one-sided emphasis on sweetness may overlook the accumulation of negative components such as tannins and alkaloids. Therefore, multi-dimensional evaluation of the decoction process is of great significance.

[0003] Chinese Patent CN110050868A discloses a method for producing high-end flavored syrup and the high-end flavored syrup prepared therefrom. The technology includes: blending flavored syrup, fruit concentrate, edible flavoring, preservative, and water to obtain a blended mixture, wherein, based on 100% by weight, the flavored syrup comprises 50% to 90% by weight, the fruit concentrate 0.05% to 5.0% by weight, the edible flavoring 0.1% to 5.0% by weight, the preservative 0.01% to 0.1% by weight, and the remainder is water; and then aging the blended mixture to obtain the high-end flavored syrup. The high-end flavored syrup prepared therefrom is also provided. The high-end flavored syrup prepared by the above method has a bright color and rich layers, and can be used as an ingredient in fruit juices, beverages, coffee, milk tea, and candies.

[0004] However, the aforementioned existing technologies mainly rely on empirical sensory judgment and fixed process parameters, lacking systematic collection and quantitative analysis of functional substances, positive flavors, and negative flavor components. They cannot convert nutritional characteristics, palatability, and flavor purity into calculable and comparable numerical indicators, making it difficult to accurately assess the comprehensive impact of raw material fluctuations on finished product quality. Furthermore, they cannot proactively adjust process emphasis based on differentiated product positioning such as antioxidants and mineral supplementation. Their qualification criteria often rely solely on the subjective experience of the brewer, such as color, viscosity, or sweet-sour ratio, lacking a multi-dimensional comprehensive threshold grading system. This makes it difficult to provide clear rework directions or ratio adjustment suggestions for substandard products. Significant limitations exist in functional enhancement, cost optimization, and quality consistency control. With the rapid development of bio-agriculture and related industries, higher requirements are placed on the nutrient retention, flavor quality, and batch stability of plant extracts, urgently necessitating a SEE-based, multi-plant traditional brewing process and method.

[0005] The information disclosed in the background section is only intended to enhance the understanding of the background of this disclosure, and therefore may include information that does not constitute prior art known to those skilled in the art. Summary of the Invention

[0006] The purpose of this invention is to provide a SEE (Self-Enhancing and Differentiated) traditional herbal decoction process and method to solve the problems mentioned in the background art. This invention enables scientific prediction and process guidance of the finished product's qualification level; it can proactively adjust weighting coefficients according to product positioning to enhance functional attributes such as antioxidant or mineral supplementation; and it can automatically distinguish between high-quality, benchmark, and unqualified batches through threshold grading.

[0007] To achieve the above objectives, the present invention provides the following technical solution: A traditional method for decocting multiple herbs using a step-by-step, synergistic approach includes the following steps: S1: Collect data on the efficacy substances, positive flavor substances, and negative flavor substances of the boiled plant raw material mixture, and preprocess each type of data. S2: The relevant characteristic data of the functional substances include carotenoid content, total polyphenol content and mineral content, and the functional substances are used to improve the nutritional characteristics of the boiled syrup, and the efficacy value of the functional substances is calculated based on the relevant characteristic data of the functional substances. S3: The relevant characteristic data of the positive flavor substances include sucrose content, fructose content, glucose content, and volatile flavor compound content. The positive flavor substances are used to improve the taste of boiled syrup. The volatile flavor compounds include benzaldehyde and vanillin. The positive flavor benefit value is obtained based on the relevant characteristic data of the positive flavor substances. S4: The negative flavor substance related characteristic data includes alkaloid content, tannic acid content, organic acid content and off-flavor compound content. The off-flavor compounds include sulfides and nitrogen-containing heterocyclic compounds. The negative flavor interference value is obtained based on the negative flavor substance related characteristic data. S5: Based on the efficacy value of active ingredients, the positive flavor value, and the negative flavor interference value, calculate the mixed synergistic index, set the mixed synergistic threshold, compare the mixed synergistic index with the mixed synergistic threshold to predict whether the boiled slurry product is qualified, and output it as a structured report.

[0008] Furthermore, in S1, the functional substance-related characteristic data is used to quantify the nutritional properties of the syrup; the positive flavor substance-related characteristic data is used to evaluate the positive taste of the syrup; and the negative flavor substance-related characteristic data is used to identify interfering components that may affect the taste. After collecting each feature data, standardized preprocessing is performed on each feature data, including data cleaning to remove outliers, normalization to keep the data within a fixed range, and imputation of missing values ​​to ensure data integrity.

[0009] Furthermore, during the missing value imputation process, the location of missing entries is identified and the missing pattern is recorded through data scanning. Then, imputation is selected based on data type, distribution characteristics, and missing proportion. For continuous variables in the feature data, the mean imputation method is used, and the arithmetic mean of all valid observations is calculated as the imputed value. The formula is expressed as: , in: The number of valid samples; n is the number of valid observations for each feature data; This is the i-th valid observation; pass Summing all valid observations and calculating the arithmetic mean of the valid data provides statistically reasonable imputation values ​​for missing locations, ensuring data continuity and reducing bias; For skewed variables in the feature data, median imputation is used; for categorical variables in the feature data, mode imputation is used; all missing values ​​are imputed using the selected method, and cross-validation is used to evaluate the consistency of the imputation results.

[0010] Furthermore, S2 is used to calculate the efficacy value of the active ingredient, and the formula for calculating the efficacy value is as follows:

[0011] in: B represents the efficacy value of the active ingredients; the higher the value, the better the nutritional characteristics of the final syrup product. C represents the carotene content, which is a normalized relative content value of carotenoids. After preprocessing and scaling to the 0-1 range, it is used to quantify antioxidant capacity and provitamin A activity. P represents the total polyphenol content, indicating the normalized relative content of polyphenolic compounds, used to assess antioxidant benefits; M represents the mineral content, indicating the normalized relative content of mineral elements, used to measure the nutritional contribution of trace elements. The mineral elements include calcium, iron, and zinc. These are the weighting coefficients for carotene content, total polyphenol content, and mineral content, respectively.

[0012] Furthermore, the weighting coefficients for the carotene content, total polyphenol content, and mineral content... In the initial state, the default is... The weights can be adjusted according to the specific characteristics of the plant materials: When the finished product emphasizes antioxidant properties, the weighting factor for carotene content should be increased. Total polyphenol content weighting coefficient The increase factor is 1.2-1.5, and the mineral content weighting coefficient is reduced. The reduction factor is 1.3-1.6; When the finished product emphasizes mineral supplementation, the weighting factor for mineral content should be increased. The increase rate is 1.2-1.5, and the weighting coefficient of carotene content is reduced. Total polyphenol content weighting coefficient The reduction factor is 0.9-1.0.

[0013] Furthermore, in S3, the positive flavor benefit value is calculated, and the formula for calculating the positive flavor benefit value is as follows:

[0014] in: F represents the positive flavor benefit value; the higher the value, the stronger the pleasant taste of the boiled syrup. S represents the normalized sucrose content, ranging from [0,1], which contributes to the basic sweetness and fullness of the texture. Fr is the normalized fructose content, ranging from [0,1], which contributes to high sweetness and refreshing taste; G represents the normalized glucose content, ranging from [0,1]. While it enhances sweetness synergy, excessive amounts can lead to the negative risk of crystallization. The optimal glucose content threshold is used to control negative risks; V represents the normalized volatile flavor compound content, ranging from [0,1]; These are the weighting coefficients for sucrose content, fructose content, glucose content, and volatile flavor compound content, respectively.

[0015] Furthermore, the aforementioned The following relationship exists between them: Furthermore, the sucrose content is calculated using a logarithmic function. This reflects the stable contribution of sucrose content as the main source of sweetness, but with diminishing marginal returns; Fructose content is obtained through the square root function. Enhance the advantage of high sweetness while avoiding excessive sweetness; glucose content as a ratio The form limits its content to prevent crystallization and subsequent texture deterioration; and when When the crystallization risk increases, the contribution value decreases as G increases; when When, the contribution value increases with the increase of G; when At that time, the contribution value reached its peak. .

[0016] Furthermore, S4 is used to calculate the negative flavor interference value, and the formula for calculating the negative flavor interference value is as follows:

[0017] in: I represents the negative flavor interference value; U represents the alkaloid content; T represents the tannic acid content; A represents the organic acid content; O represents the content of odor compounds; These are the weighting coefficients for alkaloid content, tannic acid content, organic acid content, and odor compound content, respectively. The following relationship exists between them: .

[0018] Furthermore, in step S5, the formula for calculating the hybrid synergy index is:

[0019] in, The hybrid synergy index is set with a hybrid synergy threshold of [value missing]. ,when If the result is satisfactory, it is considered high-quality and qualified. In this case, the process should be maintained, and cost reduction should be attempted. If the condition is met, the baseline is considered acceptable, and the process is maintained. If the raw material is found to be substandard, it is deemed unqualified, and the raw material is scrapped or reworked, and the raw material ratio is adjusted.

[0020] A cooking process using the above-described cooking method includes the following steps: Food pretreatment: Peel and cut pears and sugarcane into chunks to ensure full juice release; soak goji berries and dried tangerine peel in cold water to soften them and reduce the risk of breakage during cooking; stevia / monk fruit are individually crushed and packaged. Sugar extraction by type: Sugarcane and red dates are boiled in boiling water for 20 minutes to extract the high-sweetness sugars, and the residue is filtered out and the juice is kept; the sour ingredients of dried plum and hawthorn are cooked in a separate pot at the same time, and the temperature is controlled at 85℃ to prevent gelatinization. Step-by-step cooking: Add pear chunks and dried tangerine peel to the sugar syrup and simmer over low heat at 60°C for 4 hours. As the pectin gradually dissolves and thickens the base, add goji berries and rose petals in the last hour and briefly soak and set at 65°C. Sugar-based compound flavoring: Mix hot concentrated syrup with cold extracted fragrance liquid in a 7:3 ratio. Turn off the heat when the temperature reaches 105℃. Fill the container while it is still hot to avoid crystallization. Let it cool naturally to form a clear paste. Flavor blending: After sealing the syrup and storing it in a cool place for 7 days, the tannins will degrade. Once there is no crystallization or layering, heat it in a water bath to 60°C and bottle it in a flow container. Label the syrup with the flavor type.

[0021] Compared with the prior art, the beneficial effects of the present invention are: This invention collects and standardizes three types of characteristic data—functional substances, positive flavor, and negative flavor—to transform nutritional characteristics, palatability, and flavor purity into calculable benefit and interference values. This generates a mixed synergistic index, which is then compared with a preset threshold. This enables scientific prediction and process guidance for the finished product's qualification level. It can proactively adjust weighting coefficients based on product positioning to enhance functional attributes such as antioxidants or mineral supplementation. Furthermore, it uses threshold grading to automatically distinguish between high-quality, benchmark, and substandard batches, clearly defining rework or raw material ratio adjustments for substandard products. This significantly reduces trial-and-error costs and improves quality stability and batch consistency. It achieves an upgrade from fuzzy experience-based control to a data-driven, tiered synergistic cooking mode. This invention is not only applicable to traditional syrup production but can also be widely applied to quality control and standardized production of various functional plant products in bio-agriculture and related industries, demonstrating promising industrial application prospects and replicability. Attached Figure Description

[0022] Figure 1 This is a flowchart of the SEE step-by-step synergistic method for traditional decoction of multiple plants, as described in this invention. Figure 2 This is a schematic diagram illustrating the principle of the ancient plant decoction process of this invention. Detailed Implementation

[0023] To make the objectives, technical solutions, and advantages of this invention clearer, the invention will be further described in detail below with reference to specific embodiments.

[0024] It should be noted that, unless otherwise defined, the technical or scientific terms used in this invention should have the ordinary meaning understood by one of ordinary skill in the art to which this invention pertains. The terms "first," "second," and similar terms used in this invention do not indicate any order, quantity, or importance, but are merely used to distinguish different components. Terms such as "comprising" or "including" mean that the element or object preceding the word encompasses the elements or objects listed following the word and their equivalents, without excluding other elements or objects. Terms such as "connected" or "linked" are not limited to physical or mechanical connections, but can include electrical connections, whether direct or indirect. Terms such as "upper," "lower," "left," and "right" are used only to indicate relative positional relationships; when the absolute position of the described object changes, the relative positional relationship may also change accordingly.

[0025] Example: Please see Figures 1-2 The present invention provides the following technical solutions: A traditional method for decocting multiple herbs using a step-by-step, synergistic approach includes the following steps: S1: Collect data on the efficacy substances, positive flavor substances, and negative flavor substances of the boiled plant raw material mixture, and preprocess each type of data. The data on the relevant characteristics of the active ingredients are used to comprehensively quantify the nutritional properties of the syrup. It not only covers the overall content level of the core active ingredients, but also reflects its comprehensive performance in terms of anti-oxidation, trace element supplementation and retention of active substances, providing a scientific basis for evaluating the nutritional density and health benefits of the syrup. The positive flavor substance related characteristic data are used to systematically evaluate the positive taste of the syrup. It can quantitatively describe the taste from multiple dimensions such as sweetness intensity, flavor layer, texture smoothness and aroma pleasantness, and help to determine whether the finished product has achieved the ideal flavor balance and drinking comfort. The negative flavor substance related characteristic data are used to accurately identify and analyze interfering components that may have an adverse effect on taste, including potential sources of bitterness, astringency, sourness or other off-flavors, effectively reducing the risk of flavor defects and improving the overall purity and sensory acceptance of the syrup. After collecting each feature data point, a systematic and standardized preprocessing process is required. This process includes data cleaning to remove outliers caused by collection errors or equipment malfunctions, as well as checking and addressing data quality issues such as duplicate records, inconsistent formats, and logical contradictions.

[0026] Then, a normalization operation is performed to convert data of different dimensions and orders of magnitude to a unified measurement interval, mapping them to the range of 0 to 1. This allows various features to be compared and analyzed on the same scale, effectively eliminating calculation bias caused by differences in units.

[0027] By estimating and imputing missing entries, information loss or model bias caused by data gaps can be avoided. During the missing value imputation process, the dataset is first comprehensively scanned to accurately locate all missing values ​​and summarize their distribution patterns. Considering factors such as the data type, statistical distribution, and proportion of missing values, an imputation strategy is selected: For continuous variables, when the data distribution is approximately symmetrical and there are no obvious extreme values, the mean imputation method is preferred. This involves calculating the arithmetic mean of all valid observations of the variable and using this value as a replacement for the missing values, thereby minimizing information disturbance while maintaining the overall mean stability. After imputation, the consistency of the results is verified using methods such as cross-validation to ensure the statistical rationality of the imputed values ​​and the applicability of the model, laying a solid and reliable foundation for subsequent data analysis and indicator calculations. The formula for the mean imputation method is expressed as: , in: The number of valid samples is the value assigned to the missing positions after mean imputation, reflecting the central tendency of the feature in the valid samples; n is the number of valid observations for each feature data; n does not directly determine... The magnitude of n affects the accuracy and stability of the estimation. The larger n is, the closer the sample mean is to the population mean. The smaller n is, the more susceptible the mean is to extreme values, and the risk of imputation bias increases, especially when the sample is not representative. For the i-th valid observation, if If it is too large overall, then Too large; if The presence of extreme outliers will pull the mean toward the outlier, causing the imputed value to be distorted. pass Summing all valid observations and calculating the arithmetic mean of the valid data provides statistically reasonable imputation values ​​for missing locations, ensuring data continuity and reducing bias; For continuous variables exhibiting skewed distribution characteristics, the median imputation method can effectively avoid the interference of extreme outliers on the imputation results. As a location measure, the median has strong robustness and can better reflect the overall central tendency of the data. It is suitable for situations where the distribution is asymmetrical or outliers exist.

[0028] For categorical variables, the mode imputation method is used to fill in missing values, selecting the category with the highest frequency in the variable as the replacement value. This method can maintain the original category distribution pattern of the variable to the greatest extent and avoid distorting the relationship structure between variables due to improper imputation. After clarifying the data type and distribution pattern of each variable, the above-mentioned selected method is applied to impute all missing values ​​one by one to ensure the continuity and integrity of the entire dataset.

[0029] After the imputation operation is completed, cross-validation is introduced to scientifically evaluate the stability and consistency of the imputation results. A K-fold cross-validation strategy is employed, randomly dividing the dataset into multiple subsets and repeatedly comparing the differences in imputed values ​​across different subsets to examine whether the imputation results overly rely on a specific sample structure. This evaluation method effectively determines the applicability and reliability of the imputation method, ensuring the rigor and reproducibility of the missing value handling process, thereby improving the overall quality control level of the data preprocessing stage.

[0030] S2: The relevant characteristic data of the aforementioned functional substances mainly consist of three core indicators: carotenoid content, total polyphenol content, and mineral content. Carotenoids are important natural pigments and antioxidant precursors, which can be partially retained and converted into provitamin A during the cooking process, thereby enhancing the nutritional conversion value of the syrup.

[0031] Total polyphenols, as secondary metabolites widely found in plant raw materials, possess significant antioxidant activity and free radical scavenging ability, which helps to enhance the functional properties and health benefits of syrups.

[0032] The mineral content focuses on the enrichment of essential trace elements such as calcium, iron, and zinc. These elements gradually dissolve from plant tissues during the cooking process, providing additional nutritional benefits to the syrup. These beneficial substances work together from different perspectives to enhance the syrup's nutritional composition, significantly improving its overall nutritional density and functional value.

[0033] Based on the quantitative measurement and standardization of these characteristic data, a calculation model for the efficacy value of functional substances is further constructed. This efficacy value is a core quantitative indicator for the overall evaluation of the nutritional characteristics of the syrup, reflecting the synergistic contribution level of various functional substances; The formula for calculating the efficacy value of a substance is: , in: B represents the efficacy value of the active ingredients; the higher the value, the better the nutritional characteristics of the final syrup product. C represents the carotene content, which is a normalized relative content value of carotenoids. After preprocessing and scaling to the range of 0-1, it is used to quantify antioxidant capacity and provitamin A activity. When C is close to 1, further increasing the content has a smaller effect on the increase of B, which is in line with the law of bioavailability and absorption limit. P represents the total polyphenol content, indicating the normalized relative content of polyphenolic compounds, used to assess antioxidant benefits. Polyphenols and carotenoids have a synergistic effect on the antioxidant pathway. When both are at high levels, the increase in B is greater than the sum of their individual contributions. M represents the mineral content, which is the normalized relative content value of mineral elements and is used to measure the nutritional contribution of trace elements. The mineral elements include calcium, iron, and zinc. The relationship between the mineral content M and the efficacy value B of the active substance is positively correlated, with linear contribution being the main feature. These are the weighting coefficients for carotene content, total polyphenol content, and mineral content, respectively.

[0034] The weighting coefficients for carotene content, total polyphenol content, and mineral content. In the initial state, the default is... The weights can be adjusted according to the specific characteristics of the plant materials: When the finished product emphasizes antioxidant properties, the weighting factor for carotene content should be increased. Total polyphenol content weighting coefficient The increase factor is 1.2-1.5, and the mineral content weighting coefficient is reduced. The reduction factor is 1.3-1.6; When the finished product emphasizes mineral supplementation, the weighting factor for mineral content should be increased. The increase rate is 1.2-1.5, and the weighting coefficient of carotene content is reduced. Total polyphenol content weighting coefficient The reduction factor is 0.9-1.0.

[0035] S3: The positive flavor characteristics data mainly consist of four indicators: sucrose content, fructose content, glucose content, and volatile flavor compound content. These components work together to enhance the flavor system of the boiled syrup, significantly improving the overall taste of the finished product.

[0036] Sucrose, as the main component of the sweetness framework, gives the syrup a mild and mellow sweetness and a suitable viscous texture; fructose, with its high relative sweetness and good solubility, brings a refreshing and bright sweetness experience, effectively balancing the flavor profile of the syrup; glucose enhances the overall sweetness through its synergistic effect with sucrose and fructose, but its content needs to be reasonably controlled to avoid excessive crystallization that would have an adverse effect on the taste.

[0037] Volatile flavor compounds are the core source of aroma characteristics. Benzaldehyde releases a unique almond fragrance, while vanillin contributes a soft and sweet vanilla aroma. The two blend together to give the syrup a rich and pleasant olfactory and gustatory experience both before and after tasting.

[0038] The determination and standardized characterization of the above-mentioned positive flavor compounds provide a crucial data foundation for the subsequent construction of a positive flavor benefit value. This benefit value is a core indicator for the quantitative evaluation of the pleasant taste of syrups, and can comprehensively reflect multiple dimensions such as sweetness intensity, flavor harmony, and aroma quality. The formula for calculating the positive flavor benefit value is: , in: F represents the positive flavor benefit value; the higher the value, the stronger the pleasant taste of the boiled syrup. S is the normalized sucrose content, ranging from [0,1], which contributes to the basic sweetness and fullness of texture. With each increase of a unit of sucrose, the increase of F gradually decreases and eventually tends to saturate. Sucrose has a synergistic effect on sweetness with fructose and glucose. Fr is the normalized fructose content, ranging from [0,1], which contributes to high sweetness and refreshing taste. The normalized fructose content Fr is positively correlated with the positive flavor benefit value F, with diminishing marginal benefits, but the rate of decline is slower than that of logarithm. G represents the normalized glucose content, ranging from [0,1]. While it enhances sweetness synergy, excessive amounts can lead to the negative risk of crystallization. The optimal glucose content threshold is used to control negative risks; V represents the normalized volatile flavor compound content, ranging from [0,1]; These are the weighting coefficients for sucrose content, fructose content, glucose content, and volatile flavor compound content, respectively.

[0039] Volatile flavor compound V has the highest weight, providing differentiated flavor layers such as floral, fruity, and milky aromas. It is the core of consumers' identification of product characteristics and is easily lost through volatilization during thermal processing, requiring preservation processes such as cold extraction and post-addition. Its scarcity and technical difficulty jointly drive up its weight. Sucrose S has the next highest weight. As the sweetness backbone and texture carrier, its contribution is stable and inexpensive. Although its marginal utility decreases logarithmically, it is still a basic guarantee for the fullness of the taste, and its weight reflects its fundamental position. Fructose Fr has a slightly lower weight than sucrose. Although it is sweeter and has a cooling effect, it is more expensive, and excessive amounts can lead to cloying sweetness and moisture absorption. The square root function has already given it high efficiency gain, and its weight is appropriately lowered to balance economic efficiency and sensory upper limit. Glucose G has the lowest weight because of its weak sweetness and limited marginal contribution. Moreover, its formula has an inverted U-shaped peak constraint and crystallization risk penalty. In this embodiment, its negative risk is strictly limited through mathematical means, and its weight only needs to bear the remaining synergistic enhancement effect. In summary, this ranking accurately matches the hierarchical relationship of each component in terms of flavor uniqueness, basic support, gain efficiency, and risk control.

[0040] therefore The following relationship exists between them: Furthermore, the sucrose content is calculated using a logarithmic function. This reflects the stable contribution of sucrose content as the main source of sweetness, but with diminishing marginal returns; Fructose content is obtained through the square root function. Enhance the advantage of high sweetness while avoiding excessive sweetness; glucose content as a ratio The form limits its content to prevent crystallization and subsequent texture deterioration; and when When the crystallization risk increases, the contribution value decreases as G increases; when When, the contribution value increases with the increase of G; when At that time, the contribution value reached its peak. .

[0041] S4: The data on negative flavor substances are mainly composed of four categories of indicators: alkaloid content, tannic acid content, organic acid content, and off-flavor compound content. If the content of these components is too high or the proportion is unbalanced during the boiling of syrup, it will significantly interfere with the purity of the taste and the harmony of the flavor of the finished product.

[0042] Alkaloids are common secondary metabolites in plant-derived raw materials. They have a low bitterness threshold, and even a small amount of residue can cause a persistent unpleasant bitterness. Tannic acid has a strong protein-binding ability, which can easily cause an astringent sensation in the mouth and undergo a polymerization reaction during the storage of syrup, further aggravating the rough taste. While organic acids can regulate the balance of sweet and sour within a proper range, excessive accumulation can lead to a sharp, pungent taste, masking the main sweetness and disrupting the overall flavor profile.

[0043] Off-odor compounds mainly originate from the thermal degradation of sulfur-containing amino acids in the raw materials and the formation of nitrogen-containing heterocyclic substances. Sulfides such as dimethyl sulfide often emit unpleasant odors similar to cooking or sulfur. Although nitrogen-containing heterocyclic compounds such as pyrazines have a positive effect on roasted aromas, they are prone to presenting negative odors such as burnt bitterness and musty smells in the syrup cooking environment.

[0044] By systematically measuring and standardizing the content of the above four types of negative flavor substances, a quantitative model of negative flavor interference value is constructed. This interference value can intuitively reflect the comprehensive influence of undesirable flavor components on the taste and quality of syrup, providing a clear target basis for targeted removal, raw material replacement or optimization of cooking conditions in the process, and reducing the risk of flavor defects. The formula for calculating the negative flavor interference value is:

[0045] in: I represents the negative flavor interference value, which is a comprehensive quantitative indicator of taste defects in syrup products. U represents the alkaloid content. The negative flavor interference value I increases rapidly with increasing alkaloid content U—the higher the alkaloid concentration, the greater the negative contribution per unit increase. T represents the tannic acid content, which is positively correlated with the negative flavor interference value I, with increasing marginal effects. A represents the organic acid content, which is positively correlated with the negative flavor interference value I, exhibiting a constant marginal effect. O represents the content of off-flavor compounds, which is positively correlated with the negative flavor interference value I, with increasing marginal effects. The weighting coefficients for alkaloid content, tannic acid content, organic acid content, and off-odor compound content are as follows: [coefficients omitted for brevity]. Off-odor compound O has an extremely low olfactory threshold; even trace amounts can trigger a strong sense of aversion and it is almost impossible to completely eliminate through conventional processes, requiring a zero-tolerance strategy; therefore, it has the highest weight. Alkaloid U has the second highest weight; its bitterness perception increases superlinearly with concentration, it has high thermal stability, and is difficult to control at its source. Tannin T has a lower weight than alkaloids; although its astringency also increases rapidly, it can be partially removed through processes such as polysaccharide complexation and cold soaking precipitation, making it relatively controllable. Organic acid A has the lowest weight because its linear contribution to acidity is a necessary component of the sugar-acid-sweet balance; its moderate presence can actually optimize flavor, and it can be flexibly controlled by adjusting the sugar-acid ratio. The following relationship exists between them: .

[0046] S5: Based on the calculated efficacy values, positive flavor benefits, and negative flavor interference values, a mixed synergistic index is generated through comprehensive evaluation methods such as normalized weighted fusion or ratio calculation. This index comprehensively reflects the overall quality level of the boiled slurry product. As a centralized representation of multidimensional quality indicators, this index can simultaneously take into account the three core dimensions of nutrient density, palatability, and flavor purity, providing an objective and unified quantitative basis for determining the quality of the finished product.

[0047] A reasonable blending efficiency threshold is set based on process standards and quality control requirements. This threshold is typically determined by a combination of historical batch data, target market positioning, and sensory evaluation results, and is categorized for different product types or consumption scenarios. The calculated blending efficiency index is compared item by item with the preset threshold. By determining its corresponding numerical range, the quality of the boiled slurry product is predicted, and further subdivided into multiple levels such as excellent quality, benchmark quality, and unqualified. Each level corresponds to specific process handling suggestions and improvement directions.

[0048] Finally, the comparison results, grade determination, key indicator contribution analysis, and process optimization tips are integrated to generate a complete and well-structured report. This report is not only used for batch product quality release decisions, but also provides traceable data support and improvement basis for subsequent raw material selection, process parameter adjustment, and product iteration.

[0049] The formula for calculating the hybrid synergy index is:

[0050] in, The positive flavor benefit value F is positively correlated with the mixed synergistic index Q. The marginal contribution is modulated by the negative flavor interference value I. At the same time, the negative flavor interference value I is more sensitive to the inhibition of the mixed synergistic index Q when it is near 0.

[0051] Set the hybrid synergy threshold as ,when If the result is satisfactory, it is considered high-quality and qualified. In this case, the process should be maintained, and cost reduction should be attempted. If the condition is met, the baseline is considered acceptable, and the process is maintained. If the raw material is found to be substandard, it is deemed unqualified, and the raw material is scrapped or reworked, and the raw material ratio is adjusted.

[0052] This embodiment also provides a cooking process using the above-described cooking method, including the following steps: Food pretreatment: For plant materials such as pears and sugarcane, which have high water content and crisp texture, thorough surface cleaning is required first to remove attached mud and pesticide residues. Then, the outer skin is peeled off and the materials are cut into small, uniform pieces to break down the plant fiber tissue, reduce the resistance to juice release, and increase the contact surface area between the raw materials and the cooking medium. This ensures that cell sap can quickly penetrate and dissolve during subsequent heating, ensuring sufficient juice release. Goji berries and dried tangerine peel are soaked in cold water to soften them and reduce the risk of breakage during cooking. Stevia / monk fruit are individually crushed and packaged. Sugar extraction by type: The pre-treated sugarcane pieces and red dates are put into boiling purified water and boiled over high heat for about 20 minutes. The high temperature environment quickly breaks down the cell wall structure, allowing the sucrose, fructose and the unique cyclic adenosine monophosphate of red dates to fully infuse into the water. When the sugar solution is clear, filter it to remove the residue and keep the juice. The sour raw materials of dried plum and hawthorn are cooked in a separate pot at the same time, with the temperature controlled at 85℃ to prevent gelatinization. Step-by-step controlled simmering: First, add the pre-cut pear chunks and softened dried tangerine peel to the pre-extracted sweet syrup, allowing the pectin from the pear flesh and the volatile oils released by the tangerine peel to fully blend in a warm environment. Then, reduce the heat to a simmer, precisely maintaining the syrup temperature at around 60℃, and slowly simmer for up to four hours with gentle, continuous heat. As the pectin gradually dissolves and thickens the base, add the goji berries and rose petals in the last hour, allowing them to briefly penetrate and set at 65℃. Sugar-based compound flavoring: High-sweetness syrup, which has been concentrated through long-term hot extraction, is thoroughly mixed with a plant fragrance extract obtained separately using a low-temperature cold extraction process at a precise ratio of 7:3. The hot-concentrated syrup contributes the main sweetness and viscous texture. The mixed sugar solution is placed in a heating device and heated further. When the temperature gauge precisely points to 105℃, the heat is turned off, and the mixture is filled while still hot to prevent crystallization. It is then allowed to cool naturally to form a clear paste. Flavor blending: After sealing the syrup and storing it in a cool, dark place for 7 days, the tannins will degrade and no crystallization or stratification will be observed. Then, the syrup is heated in a water bath to 60°C for flow bottling, allowing the solidified paste to regain a uniform, fluid state for easier dispensing. Finally, the warmed syrup is poured into finished bottles, and the corresponding dominant flavor type is clearly labeled on the bottle according to batch characteristics, providing a clear labeling basis for subsequent storage, distribution, and consumer selection.

[0053] The boiling process and quality evaluation method provided by this invention are not only applicable to the refined processing of traditional plant syrups, but can also be widely applied to the flavor regulation, nutrient preservation, and batch consistency control of functional plant products in bio-agriculture and related industries, providing a replicable standardized technical path for the high-value utilization of agricultural products. The above formulas are all dimensionless calculations. The formulas are derived from software simulations based on a large amount of collected data to obtain the most recent real-world results. The preset parameters in the formulas are set by those skilled in the art according to the actual situation.

[0054] The above embodiments can be implemented, in whole or in part, by software, hardware, firmware, or any other combination thereof. When implemented in software, the above embodiments can be implemented, in whole or in part, as a computer program product. Those skilled in the art will recognize that the units and algorithm steps of the various examples described in conjunction with the embodiments disclosed herein can be implemented by electronic hardware, or a combination of computer software and electronic hardware. Whether these functions are implemented in hardware or software depends on the specific application and design constraints of the technical solution.

[0055] The units described as separate components may or may not be physically separate. The components shown as units may or may not be physical units; they may be located in one place or distributed across multiple network units. Some or all of the units can be selected to achieve the purpose of this embodiment, depending on actual needs.

[0056] The above description is merely a specific embodiment of this application, but the scope of protection of this application is not limited thereto. Any changes or substitutions that can be easily conceived by those skilled in the art within the scope of the technology disclosed in this application should be included within the scope of protection of this application.

Claims

1. A SEE sub-staged synergistic multiple plant traditional decoction method, characterized in that, Includes the following steps: S1: Collect data on the efficacy substances, positive flavor substances, and negative flavor substances of the boiled plant raw material mixture, and preprocess each type of data. S2: The relevant characteristic data of the functional substances include carotenoid content, total polyphenol content and mineral content, and the functional substances are used to improve the nutritional characteristics of the boiled syrup, and the efficacy value of the functional substances is calculated based on the relevant characteristic data of the functional substances. S3: The relevant characteristic data of the positive flavor substances include sucrose content, fructose content, glucose content, and volatile flavor compound content. The positive flavor substances are used to improve the taste of boiled syrup. The volatile flavor compounds include benzaldehyde and vanillin. The positive flavor benefit value is obtained based on the relevant characteristic data of the positive flavor substances. S4: The negative flavor substance related characteristic data includes alkaloid content, tannic acid content, organic acid content and off-flavor compound content. The off-flavor compounds include sulfides and nitrogen-containing heterocyclic compounds. The negative flavor interference value is obtained based on the negative flavor substance related characteristic data. S5: Based on the efficacy value of active ingredients, the positive flavor value, and the negative flavor interference value, calculate the mixed synergistic index, set the mixed synergistic threshold, compare the mixed synergistic index with the mixed synergistic threshold to predict whether the boiled slurry product is qualified, and output it as a structured report.

2. The SEE multi-stage synergistic ancient plant cooking method according to claim 1, characterized in that: In S1, the functional substance-related characteristic data are used to quantify the nutritional properties of the syrup; the positive flavor substance-related characteristic data are used to evaluate the positive taste of the syrup; and the negative flavor substance-related characteristic data are used to identify interfering components that may affect the taste. After collecting each feature data, standardized preprocessing is performed on each feature data, including data cleaning to remove outliers, normalization to keep the data within a fixed range, and imputation of missing values ​​to ensure data integrity.

3. The SEE step-by-step synergistic method for decocting multiple plants according to claim 2, characterized in that: During the missing value imputation process, the location of missing entries is identified and the missing pattern is recorded through data scanning. Then, imputation is selected based on data type, distribution characteristics, and missing proportion. For continuous variables in the feature data, the mean imputation method is used, calculating the arithmetic mean of all valid observations as the imputed value. The formula is as follows: ， in: is the number of valid samples; n is the number of valid observations for each feature data; This is the i-th valid observation; pass Summing all valid observations and calculating the arithmetic mean of the valid data provides statistically reasonable imputation values ​​for missing locations, ensuring data continuity and reducing bias; For skewed variables in the feature data, median interpolation is used; For categorical variables in the feature data, the mode imputation method is used; all missing values ​​are imputed using a selected method, and cross-validation is used to evaluate the consistency of the imputation results.

4. The traditional method of SEE (Sequencing and Enhancing) multi-plant decoction according to claim 1, characterized in that: S2 is used to calculate the efficacy value of active substances, and the formula for calculating the efficacy value of active substances is as follows: ， in: B represents the efficacy value of the active ingredients; the higher the value, the better the nutritional characteristics of the final syrup product. C represents the carotene content, which is a normalized relative content value of carotenoids. After preprocessing and scaling to the 0-1 range, it is used to quantify antioxidant capacity and provitamin A activity. P represents the total polyphenol content, indicating the normalized relative content of polyphenolic compounds, used to assess antioxidant benefits; M represents the mineral content, indicating the normalized relative content of mineral elements, used to measure the nutritional contribution of trace elements. The mineral elements include calcium, iron, and zinc. These are the weighting coefficients for carotene content, total polyphenol content, and mineral content, respectively.

5. The traditional method of SEE step-by-step synergistic decoction of multiple plants according to claim 4, characterized in that: The weighting coefficients for carotene content, total polyphenol content, and mineral content. In the initial state, the default is... The weights can be adjusted according to the specific characteristics of the plant materials: When the finished product emphasizes antioxidant properties, the weighting factor for carotene content should be increased. Total polyphenol content weighting coefficient The increase factor is 1.2-1.5, and the mineral content weighting coefficient is reduced. The reduction factor is 1.3-1.6; When the finished product emphasizes mineral supplementation, the weighting factor for mineral content should be increased. The increase rate is 1.2-1.5, and the weighting coefficient of carotene content is reduced. Total polyphenol content weighting coefficient The reduction factor is 0.9-1.

0.

6. The SEE step-by-step synergistic method for decocting multiple plants according to claim 1, characterized in that: In S3, the positive flavor benefit value is used for calculation, and the formula for calculating the positive flavor benefit value is: ， in: F represents the positive flavor benefit value; the higher the value, the stronger the pleasant taste of the boiled syrup. S represents the normalized sucrose content, ranging from [0,1], which contributes to the basic sweetness and fullness of the texture. Fr is the normalized fructose content, ranging from [0,1], which contributes to high sweetness and refreshing taste; G represents the normalized glucose content, ranging from [0,1]. While it enhances sweetness synergy, excessive amounts can lead to the negative risk of crystallization. The optimal glucose content threshold is used to control negative risks; V represents the normalized volatile flavor compound content, ranging from [0,1]; These are the weighting coefficients for sucrose content, fructose content, glucose content, and volatile flavor compound content, respectively.

7. The SEE step-by-step synergistic method for decocting multiple plants according to claim 6, characterized in that, The The following relationship exists between them: Furthermore, the sucrose content is calculated using a logarithmic function. This reflects the stable contribution of sucrose content as the main source of sweetness, but with diminishing marginal returns; Fructose content is obtained through the square root function. Enhance the advantage of high sweetness while avoiding excessive sweetness; glucose content as a ratio The form limits its content to prevent crystallization and subsequent texture deterioration; and when When the crystallization risk increases, the contribution value decreases as G increases; when When, the contribution value increases with the increase of G; when At that time, the contribution value reached its peak. .

8. The traditional method of SEE (Sequencing and Enhancing) multi-plant decoction according to claim 1, characterized in that: S4 is used to calculate the negative flavor interference value, and the formula for calculating the negative flavor interference value is: ， in: I represents the negative flavor interference value; U represents the alkaloid content; T represents the tannic acid content; A represents the organic acid content; O represents the content of odor compounds; These are the weighting coefficients for alkaloid content, tannic acid content, organic acid content, and odor compound content, respectively. The following relationship exists between them: .

9. The traditional method of SEE step-by-step synergistic decoction of multiple plants according to claim 1, characterized in that: In step S5, the formula for calculating the hybrid synergy index is: ， in, The hybrid synergy index is set with a hybrid synergy threshold of [value missing]. ,when If the result is satisfactory, it is considered high-quality and qualified. In this case, the process should be maintained, and cost reduction should be attempted. If the condition is met, the baseline is considered acceptable, and the process is maintained. If the raw material is found to be substandard, it is deemed unqualified, and the raw material must be scrapped or reworked, and the raw material ratio must be adjusted.

10. A cooking process using the cooking method as described in claim 1, characterized in that, Includes the following steps: Food pretreatment: Peel and cut pears and sugarcane, which contain water, into chunks to ensure that the juice is fully released; Soak dried goji berries and dried tangerine peel in cold water to soften them and reduce the risk of breakage during cooking. Stevia / monk fruit are individually crushed and packaged. Sugar extraction by type: Sugarcane and red dates are boiled in boiling water for 20 minutes to extract the high-sweetness sugars, and the residue is filtered out and the juice is kept; the sour ingredients of dried plum and hawthorn are cooked in a separate pot at the same time, and the temperature is controlled at 85℃ to prevent gelatinization. Step-by-step cooking: Add pear chunks and dried tangerine peel to the sugar syrup and simmer over low heat at 60°C for 4 hours. As the pectin gradually dissolves and thickens the base, add goji berries and rose petals in the last hour and briefly soak and set at 65°C. Sugar-based compound flavoring: Mix hot concentrated syrup with cold extracted aromatic liquid at a ratio of 7:

3. Turn off the heat when the temperature reaches 105℃. Fill the bottle while hot to avoid crystallization. Allow it to cool naturally to form a clear paste. Flavor blending: Seal the syrup and place it in a cool place for 7 days. The tannin astringency will degrade. After checking for no crystallization or layering, heat it in a water bath to 60℃ and fill it into bottles. Label the flavor type.

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