Preparation process for preparing ice persimmon

Abstract

This application relates to the field of food processing technology, and in particular to a process for preparing frozen persimmons, comprising: selecting fresh persimmons that meet processing requirements; placing the fresh persimmons in an intelligent pressure-controlled deastringency and saccharification chamber for processing, using an AI metabolic collaborative regulation algorithm to control the deastringency and saccharification parameters to complete the deastringency and saccharification; placing the deastringency and saccharification persimmons in a cold storage for pre-freezing, removing unqualified products after pre-freezing, and washing them; peeling and removing the stems from the washed persimmons, placing them in bowls, weighing them, and then sterilizing them with ultraviolet irradiation; individually sealing and packaging the sterilized persimmons, placing them in an intelligent quick-freezing tunnel, using an AI ice crystal growth prediction and control algorithm to control the quick-freezing parameters to obtain frozen persimmons; performing secondary packaging on the frozen persimmons and completing sampling inspection, and storing and transporting them at ≤-18℃ after passing the inspection. This solves the problems of inefficient and uneven deastringency removal and damage to flavor and texture in existing technologies.

Description

Technical Field

[0001] This application relates to the field of food processing technology, and in particular to a preparation process for making ice persimmons. Background Technology

[0002] Persimmons are a popular seasonal fruit, with soft, sweet flesh rich in vitamins and polyphenols. However, fresh persimmons contain a large amount of soluble tannins, resulting in a noticeable astringent taste. Removing this astringency is a crucial prerequisite for their processing. Traditional methods such as soaking in warm water or lime water suffer from long processing times, uneven astringency removal, and a tendency to cause flavor loss and soft, mushy flesh. Existing gas-controlled astringency removal technologies often employ static control modes with fixed parameters, failing to dynamically adjust environmental parameters based on the persimmon's metabolic state during the astringency removal process. This often leads to incomplete astringency removal and large fluctuations in tannin residue, making it difficult to balance astringency removal efficiency with the original quality of the persimmon.

[0003] In the quick-freezing process of persimmons, conventional quick-freezing equipment relies heavily on fixed temperature settings, lacking precise control over the ice crystal growth process. Excessively large ice crystals can damage the persimmon's cellular structure, leading to significant juice loss and a dry, shriveled texture after thawing. Current processes proceed directly to subsequent processing after astringency removal, lacking pre-freezing stabilization and sorting steps before shipment. This makes it easy for unremoved persimmons to cause quality fluctuations in subsequent processing. Furthermore, peeling and packaging rely heavily on manual labor, resulting in insufficient processing precision and low production efficiency, hindering standardized mass production. In addition, existing packaging materials have high oxygen permeability, easily causing subsequent oxidation and spoilage of the persimmons. Insufficient temperature control during storage and transportation also accelerates quality deterioration. Moreover, there are no clear and unified standards for product inspection before shipment, and some batches do not cover key indicators such as microorganisms and packaging integrity, posing quality risks in the market. These issues collectively constrain the standardized production, large-scale promotion, and quality stability of frozen persimmon products. Therefore, developing a frozen persimmon preparation process that combines intelligent metabolic regulation for deastringency and saccharification, pre-freezing and purification, automated and precise processing, precise ice crystal control for quick freezing, and standardized sampling inspection has become a key requirement for improving product quality, production efficiency, and industrialization level. Summary of the Invention

[0004] This application provides a preparation process for preparing frozen persimmons to solve the problems of inefficient and uneven astringency removal and damage to flavor and texture in existing technologies.

[0005] The first aspect of this application provides a process for preparing frozen persimmons, comprising the following steps: Step 1: Selecting fresh persimmons that meet processing requirements; Step 2: Placing the fresh persimmons in an intelligent pressure-controlled de-astringency and saccharification chamber for 20-24 hours, using an AI metabolic collaborative regulation algorithm to control the de-astringency and saccharification parameters, including: temperature controlled at 1-5℃, carbon dioxide gas concentration controlled at 5-8%, and reference pressure controlled at 0.090-0.110 MPa, with intermittent pressure fluctuations around the reference pressure at an amplitude of ±0.02 MPa and a frequency of 12-18 times per hour, to promote the polymerization of soluble tannins in the persimmon pulp and simultaneously carry out the conversion and accumulation of persimmon sugars, thus completing the de-astringency and saccharification; Step 3: Pre-freezing the de-astringency and saccharification persimmons in a cold storage, with the pre-freezing temperature controlled at -18℃ to -22℃ and the pre-freezing time at 48-72 hours, removing the persimmons from the cold storage after pre-freezing, discarding unqualified products, and then... Step 4: Wash the qualified persimmons using a washing machine to remove surface impurities; Step 5: Place the washed persimmons on a peeling machine to peel and remove the stems, and then automatically drop them into bowls using an automatic cup-dropping device. Weigh the bowled persimmons using an online weighing device; Step 6: Sterilize the weighed persimmons with ultraviolet light; Step 7: Individually seal and package the weighed persimmons; Step 8: Place the packaged persimmons in an intelligent quick-freezing tunnel, using an AI ice crystal growth prediction and control algorithm to regulate the quick-freezing parameters, including: forced circulating airflow speed controlled at 3-8 m / s, and temperature controlled at -30℃ to -40℃, so that the core temperature of the persimmon drops to -18℃ within 30 minutes, forming ice crystals with a diameter of less than 100 micrometers within the persimmon tissue, thus producing ice persimmons; Step 9: Perform secondary outer packaging on the ice persimmons, and take 3‰ of the total product volume from each batch for sampling inspection. After passing the inspection, store and transport them at ≤-18℃.

[0006] Preferably, in step two, the AI ​​metabolic collaborative regulation algorithm collects data on the ethanol content, respiration rate, and pulp conductivity of the persimmon fruit in real time, and dynamically calibrates the frequency of intermittent pressure fluctuations to ensure complete coordination with the anaerobic respiration metabolic cycle of the persimmon fruit.

[0007] Preferably, in step two, the relative humidity in the intelligent variable pressure gas control deacidification and saccharification chamber is 60%-65%, the pressure control accuracy is ±0.005MPa, and a built-in carbon dioxide concentration sensor is installed. When the concentration is lower than 5%, the AI ​​metabolic collaborative control algorithm automatically triggers the gas replenishment module to maintain the carbon dioxide concentration within the set range.

[0008] Preferably, in step three, the cleaning machine uses a combination of bubble cleaning and spray cleaning, and the cleaning water temperature is controlled at 10-15℃.

[0009] Preferably, in step four, an automated peeling and stem-removing device is used to continuously peel and remove the stems from the persimmons, and the peel thickness of the persimmons after processing is 1 mm, and the stem removal rate is not less than 99.5%.

[0010] Preferably, in step five, the ultraviolet irradiation sterilization uses an ultraviolet light source with a wavelength of 253.7nm, and the distance between the persimmon surface and the ultraviolet light source is 10-15cm, with an irradiation time of 15-20 seconds.

[0011] Preferably, in step six, the inner packaging material used for a single sealed package is a composite film with an oxygen permeability of less than 50 cm³ / (m²·24h·atm), and is subjected to ultraviolet light or ozone disinfection treatment for no less than 30 minutes before use.

[0012] Preferably, in step seven, the AI ​​ice crystal growth prediction and control algorithm collects data on the central temperature and ice crystal diameter of the persimmon in real time, and precisely controls the quick-freezing parameters based on the collected data to ensure that the persimmon quickly passes through the maximum ice crystal formation zone, the ice crystal size is less than 100 micrometers, and the temperature monitoring accuracy of the intelligent quick-freezing tunnel is ±0.1℃.

[0013] Preferably, in step eight, the sampling inspection includes testing for microbial indicators, sensory indicators, core temperature, and packaging integrity.

[0014] Preferably, in step eight, the storage and transportation processes are carried out under conditions of avoiding light, temperature fluctuation not exceeding ±2℃, and cleanliness, dryness, and odorlessness.

[0015] Therefore, this application has the following beneficial effects:

[0016] This application embodiment employs an intelligent variable pressure controlled gas de-astringency and saccharification chamber combined with an AI metabolic collaborative regulation algorithm. It collects real-time data on persimmon ethanol content, respiration rate, and pulp conductivity, dynamically calibrates the frequency of intermittent pressure fluctuations, and simultaneously regulates temperature, carbon dioxide concentration, and humidity parameters. This promotes efficient and uniform polymerization of soluble tannins and the conversion and accumulation of sugars in the persimmon, completing the de-astringency and saccharification process. The de-astringency and saccharification cycle is stably controlled within 48-72 hours, avoiding tannin residue and sugar distribution fluctuations, thus fully preserving the original flavor and soft, glutinous texture of the persimmon. Furthermore, through the de-astringency and saccharification process... The persimmons undergo deep pre-freezing at -18℃ to -22℃ for 48-72 hours to ensure the core temperature reaches storage requirements and the fruit is fully set. After removal from storage, substandard products are sorted to ensure uniformity of raw materials and reduce quality loss in subsequent stages. A combination of bubble and spray cleaning at appropriate water temperatures removes surface impurities while preventing softening of the flesh. An automated peeling and stem-removing device achieves precise control of peeling thickness and high stem-removal rate for continuous operation. Automatic cup / bowl loading and online weighing ensure consistent product weight and improve processing efficiency. Standardization and production efficiency are maximized to avoid the precision deviations of manual operation. A 253.7nm ultraviolet light source is used to precisely irradiate the persimmons after they are packaged, achieving efficient surface sterilization while avoiding damage to the texture and flavor of the fruit caused by heat or chemical sterilization. A smart quick-freezing tunnel, combined with an AI ice crystal growth prediction and control algorithm, precisely controls the forced circulation airflow speed and quick-freezing temperature, rapidly lowering the core temperature of the persimmons to -18℃ within 30 minutes. This forms tiny ice crystals with a diameter of less than 100 micrometers within the tissue, effectively preventing cell structure damage and ensuring the retention of juice and the fullness of the flavor after thawing. Furthermore, low-oxygen-permeable composite films are used for individual sealed packaging, and the persimmons are thoroughly sterilized before use to reduce the risk of oxidative spoilage. During storage and transportation, the temperature is strictly controlled to not exceed -18℃ and the fluctuation does not exceed ±2℃, and the process is carried out in a light-proof, clean environment to maintain product quality stability. Finally, standardized sampling inspections are conducted on each batch of products, covering key items such as microorganisms, sensory characteristics, core temperature, and packaging integrity, ensuring stable and reliable quality upon leaving the factory and reducing market circulation risks. This solves the problems of inefficient and uneven deastringency removal and damage to flavor and texture in existing technologies.

[0017] Additional aspects and advantages of this application will be set forth in part in the description which follows, and in part will be obvious from the description, or may be learned by practice of this application. Attached Figure Description

[0018] The above and / or additional aspects and advantages of this application will become apparent and readily understood from the following description of the embodiments taken in conjunction with the accompanying drawings, wherein:

[0019] Figure 1 This is a flowchart illustrating a process for preparing frozen persimmons according to an embodiment of this application. Detailed Implementation

[0020] The embodiments of this application are described in detail below. Examples of the embodiments are shown in the accompanying drawings, wherein the same or similar reference numerals denote the same or similar elements or elements having the same or similar functions throughout. The embodiments described below with reference to the accompanying drawings are exemplary and intended to explain this application, and should not be construed as limiting this application.

[0021] The following describes a preparation process for iced persimmons according to an embodiment of this application, with reference to the accompanying drawings. Addressing the problems of inefficient and uneven astringency removal mentioned in the background art, this application provides a preparation process for iced persimmons. In this method, an intelligent pressure-controlled gas astringency removal and saccharification chamber combined with an AI metabolic collaborative regulation algorithm is used to collect real-time data on the ethanol content, respiration rate, and pulp conductivity of the persimmon fruit. The frequency of intermittent pressure fluctuations is dynamically calibrated, and temperature, carbon dioxide concentration, and humidity parameters are simultaneously controlled. This promotes efficient and uniform polymerization of soluble tannins and the conversion and accumulation of sugars in the persimmon fruit, completing the astringency removal and saccharification process. The astringency removal and saccharification cycle is stably controlled within 48-42 hours, avoiding tannin residue and sugar contamination. The distribution of the fruit fluctuates, thus preserving the original flavor and soft, glutinous texture of the persimmon. After de-astringency and saccharification, the persimmons undergo deep pre-freezing at -18℃ to -22℃ for 48-72 hours, ensuring the core temperature reaches storage requirements and the fruit is fully set. Substandard persimmons are then sorted before leaving the warehouse to remove any defective ones, ensuring the uniformity of the raw materials and reducing quality loss in subsequent stages. A combination of bubble and spray cleaning methods at suitable water temperature removes surface impurities while preventing the flesh from softening. An automated peeling and stem-removing device achieves precise control of peeling thickness and high stem-removal rate for continuous operation, combined with an automatic cup-dropping system. Bowling and online weighing ensure consistent product weight, improve processing standardization and production efficiency, and avoid precision deviations caused by manual operation. Precise irradiation of the bowled persimmons using a 253.7nm ultraviolet light source achieves efficient surface sterilization while avoiding damage to the texture and flavor of the fruit caused by heat or chemical sterilization. Utilizing an intelligent quick-freezing tunnel combined with an AI ice crystal growth prediction and control algorithm, the forced circulation airflow speed and quick-freezing temperature are precisely controlled, causing the core temperature of the persimmons to rapidly drop to -18℃ within 30 minutes, forming tiny ice crystals with a diameter of less than 100 micrometers within the tissue. This process effectively avoids cell structure damage, thus ensuring the retention of juice and the fullness of flavor after thawing. Furthermore, individual sealed packaging using a low-oxygen-permeability composite film, followed by thorough sterilization before use, reduces the risk of persimmon oxidation and spoilage. During storage and transportation, the temperature is strictly controlled to not exceed -18℃ with fluctuations not exceeding ±2℃, and operations are conducted in a light-proof, clean environment to maintain product quality stability. Finally, standardized sampling inspections of each batch of product, covering key items such as microorganisms, sensory evaluation, core temperature, and packaging integrity, ensure stable and reliable quality upon leaving the factory and reduce market circulation risks. This solves the problems of inefficient and uneven astringency removal, and damage to flavor and texture found in existing technologies.

[0022] Specifically, Figure 1 This is a schematic flowchart illustrating a process for preparing persimmons according to an embodiment of this application.

[0023] like Figure 1 As shown, the preparation process for making iced persimmons includes the following steps:

[0024] In step one, select fresh persimmons that meet the processing requirements.

[0025] Among them, meeting the processing requirements means that the fresh persimmons are clean in appearance without mechanical damage, insect infestation, mold, or obvious spots, and the persimmon stem is intact. They are also appropriately ripe, light red in color, and do not soften when gently squeezed.

[0026] It is understood that by selecting fresh persimmons that meet the processing requirements, this application avoids spoilage caused by raw material problems during subsequent processing, ensures uniform raw material quality, and lays the foundation for the smooth progress of subsequent de-astringency, sterilization and other processes, as well as the stable taste and safety quality of the finished frozen persimmons.

[0027] In step two, fresh persimmons are placed in an intelligent pressure-controlled de-astringency and saccharification chamber for 20-24 hours. The de-astringency and saccharification parameters are controlled using an AI metabolic collaborative regulation algorithm. These parameters include: temperature controlled at 1-5℃, carbon dioxide gas concentration controlled at 5-8%, and reference pressure controlled at 0.090-0.110MPa. At the reference pressure, intermittent pressure fluctuations are performed at a range of ±0.02MPa and a frequency of 12-18 times per hour to promote the polymerization of soluble tannins in the persimmon pulp and simultaneously carry out the conversion and accumulation of persimmon sugars, thus completing the de-astringency and saccharification process.

[0028] Among them, the AI ​​metabolic synergistic regulation algorithm refers to an intelligent control method that dynamically calibrates the pressure fluctuation frequency during the astringency removal process by collecting real-time data on the ethanol content, respiration rate, and pulp conductivity of persimmons, so as to coordinate it with the anaerobic respiration metabolic cycle of persimmons, thereby optimizing tannin polymerization efficiency and simultaneously promoting the conversion of sugars in persimmons. The formula is as follows:

[0029]

[0030]

[0031] 1.

[0032]

[0033] and

[0034]

[0035] in, The value of the metabolic state of persimmon fruit at time t; These are the weighting coefficients for the ethanol content data; These are the weighting coefficients for respiratory rate data; These are the weighting coefficients for the electrical conductivity data of the fruit pulp; Let t be the ethanol content of the persimmon fruit. This represents the minimum ethanol content. This represents the maximum ethanol content. Let t be the respiration rate of the persimmon fruit. This represents the minimum respiratory rate. This represents the maximum respiratory rate. Let t be the electrical conductivity of the persimmon pulp. This represents the minimum electrical conductivity of the fruit pulp. t is the maximum electrical conductivity of the pulp; t is the time of deastringency and saccharification treatment; l is the sum constant of weighting coefficients; Let t be the anaerobic respiration metabolic cycle of the persimmon fruit. The basal anaerobic respiration cycle of persimmon fruit; k is the metabolic state correction coefficient; 1 is a constant; t represents the target pressure fluctuation frequency at time t; 60 is the time conversion constant (representing 1 hour including 60 minutes); α is the frequency correction coefficient. This is the lower limit constant of the temperature (takes a value of 1); is the upper limit constant for temperature (value 5); T(t) is the temperature inside the desiccantation chamber at time t; This is the lower limit constant for carbon dioxide concentration (value 5); This is the upper limit constant for carbon dioxide concentration (value 8); P(t) represents the carbon dioxide concentration in the deacidification and saccharification chamber at time t; P(t) represents the real-time pressure in the deacidification and saccharification chamber at time t. The reference pressure for the desaccharification chamber; This is the pressure fluctuation amplitude constant (value 0.02). t represents the real-time output pressure control value of the desiccant chamber at time t; sin is the sine function; 2 is a constant; π is the constant of pi.

[0036] It is understood that the embodiments of this application collect data on the ethanol content, respiration rate, and electrical conductivity of persimmon fruit in real time, dynamically calibrate the frequency of intermittent pressure fluctuations, and coordinately regulate deastringency and saccharification parameters such as temperature and carbon dioxide concentration. This ensures that the pressure fluctuation rhythm is precisely matched with the anaerobic respiration and metabolic cycle of persimmon fruit, promoting the efficient and uniform polymerization of soluble tannins and simultaneously achieving the conversion and accumulation of sugar in persimmon fruit. This not only stably controls the deastringency and saccharification cycle within 20-24 hours, avoiding the inefficiency and unevenness of traditional deastringency methods and the fluctuation of tannin residues, but also fully preserves the original flavor and soft, glutinous texture of persimmon fruit, while simultaneously increasing the amount of sugar accumulation, laying a stable raw material foundation for subsequent processes.

[0037] In this embodiment, the AI ​​metabolic collaborative regulation algorithm collects data on the ethanol content, respiration rate, and pulp conductivity of persimmon fruit in real time, and dynamically calibrates the frequency of intermittent pressure fluctuations to ensure complete coordination with the anaerobic respiration metabolic cycle of persimmon fruit.

[0038] The anaerobic respiration metabolic cycle of persimmon refers to the time it takes for the persimmon to complete one full anaerobic respiration physiological activity under controlled gas conditions during the astringency removal and saccharification process. Precisely synchronizing the pressure fluctuation frequency with this cycle can adapt to the metabolic rhythm of persimmon fruit, promote the polymerization of soluble tannins in the pulp more efficiently and evenly, and simultaneously promote the conversion and accumulation of sugars in persimmon fruit.

[0039] It is understood that the embodiments of this application, by fully coordinating the frequency of intermittent pressure fluctuations with the anaerobic respiration metabolic cycle of persimmon fruit, avoid the problem of the fixed parameter regulation being out of sync with the metabolic rhythm of persimmon fruit, promote the polymerization of soluble tannins in the pulp more efficiently and evenly, and at the same time promote the conversion and accumulation of sugar in persimmon fruit, reduce the fluctuation of tannin residue and sugar distribution, and ensure the quality stability of persimmon fruit after astringency removal and saccharification.

[0040] In this embodiment, the relative humidity in the intelligent variable pressure gas control deacidification and saccharification chamber is 60%-65%, the pressure control accuracy is ±0.005MPa, and a built-in carbon dioxide concentration sensor is installed. When the concentration is lower than 5%, the AI ​​metabolic collaborative control algorithm automatically triggers the gas replenishment module to maintain the carbon dioxide concentration within the set range.

[0041] It is understood that, by controlling the relative humidity in the intelligent pressure-controlled de-astringency and saccharification chamber to 60%-65%, this embodiment provides the necessary water activity for the anaerobic respiration metabolism and de-astringency reaction of the persimmon fruit, while effectively avoiding the risks of condensation and microbial growth on the surface of the persimmon fruit due to excessive humidity (e.g., >85%), as well as the hindering of effective exchange between carbon dioxide gas and the peel tissue due to excessive surface moisture. This provides a clean, stable environment with smooth gas exchange for the uniform polymerization of soluble tannins and the conversion and accumulation of sugars, ensuring the efficiency and consistency of the de-astringency and saccharification process. By setting the pressure control precision of the de-astringency and saccharification chamber to ±0.005MPa, it ensures that intermittent pressure fluctuations remain stable within ±0.02MPa, preventing pressure fluctuations from exceeding [the specified range]. By setting a range, pressure changes are precisely matched to the anaerobic respiration metabolic cycle of persimmons, promoting a more uniform process of soluble tannin polymerization and sugar conversion. This prevents incomplete or excessive deastringency and saccharification caused by unstable pressure fluctuations, while ensuring consistency of deastringency and saccharification conditions for each batch of persimmons, thus improving product quality stability. A carbon dioxide concentration sensor is built into the deastringency and saccharification chamber, automatically replenishing gas when the concentration falls below 5%. This provides a continuous and stable gaseous environment for the anaerobic respiration metabolism of persimmons, preventing disruption of the respiration and metabolic rhythm caused by excessively low carbon dioxide concentrations. This ensures that the polymerization of soluble tannins and sugar conversion processes are unaffected by environmental fluctuations, preventing incomplete deastringency and saccharification, prolonged cycles, and ensuring uniformity of deastringency and saccharification conditions and quality stability for each batch of persimmons.

[0042] In step three, the persimmons after deastringency and saccharification are placed in a cold storage for pre-freezing. The pre-freezing temperature is controlled between -18℃ and -22℃, and the pre-freezing time is 48-72 hours. After the pre-freezing is completed, the persimmons are taken out of the cold storage. After the unqualified products are removed, the qualified persimmons are cleaned with a washing machine to remove surface impurities.

[0043] Understandably, in this embodiment, persimmons that have undergone de-astringency and saccharification are placed in a cold storage for deep pre-freezing at a temperature controlled between -18°C and -22°C for 48-72 hours. This deep freezing process ensures that the core temperature of the persimmons reaches the low-temperature requirement for long-term storage (≤-18°C), achieving thorough shaping and providing a firm and shaped raw material for subsequent processing steps such as washing and peeling. This effectively avoids damage or deformation caused by softening of the pulp during subsequent processing. After pre-freezing, the persimmons are removed from the cold storage, and those with excessive frost damage, obvious surface damage, or abnormal color that do not meet processing specifications are discarded, avoiding the occupation of ineffective processing resources and effectively improving the efficiency of the process flow. Subsequently, a washing machine is used to wash the qualified persimmons to remove surface impurities. This not only removes residual micro-pollutants on the surface of the persimmons, further ensuring the cleanliness of subsequent peeling, bowling, and other processes, but also reduces the adhesion and contamination of processing equipment by impurities, helping to ensure the consistency of the final frozen persimmon product quality and the smooth operation of the processing flow.

[0044] In this embodiment, the cleaning machine uses a combination of bubble cleaning and spray cleaning, and the cleaning water temperature is controlled at 10-15℃.

[0045] It is understood that the embodiments of this application adopt a combination of bubble cleaning and spray cleaning. This can effectively loosen the tiny impurities attached to the surface of the persimmon through bubble vibration, and thoroughly rinse away residual pollutants with the spray water flow, achieving a more comprehensive cleaning effect. The cleaning water temperature is controlled at 10-15℃, which will not cause the pre-frozen persimmon flesh to soften and break due to excessive temperature, nor will it affect its texture stability due to excessive cold stimulation. At the same time, it can also reduce the adhesion and contamination of impurities to subsequent processing equipment, helping to ensure smooth process and product cleanliness.

[0046] In step four, the washed persimmons are placed on a peeling machine to peel and remove the stems, and then automatically placed into bowls using an automatic cup-dropping device. Finally, the persimmons are weighed using an online weighing device.

[0047] It is understood that in this embodiment, the persimmons are peeled and stemmed after washing. Automated equipment is used to precisely control the peeling thickness, ensuring uniformity and avoiding problems such as uneven peeling, fruit waste, or residual peel caused by manual operation. It also ensures thorough stem removal, eliminating any residue that could affect the eating experience and product quality. The automated process also reduces direct human contact with the persimmons, lowering the risk of microbial contamination and further guaranteeing product hygiene and safety. A food-grade automatic cup-dropping device achieves seamless integration from peeling to filling. All parts of the equipment that come into contact with the persimmons meet food contact safety standards, preventing the migration of harmful substances. This avoids damage and secondary contamination caused by manual handling and sorting, while allowing for continuous process flow and significantly improving overall production efficiency. An online weighing device monitors the weight of the persimmons in real time after filling, accurately controlling the weight of each portion to meet set standards. This ensures uniform specifications across batches, meeting the standardization requirements of market circulation, while reducing errors and inefficiencies associated with manual weighing, further minimizing processing losses and contributing to improved production efficiency and product quality stability.

[0048] In this embodiment of the application, an automated peeling and stem-removing device is used to perform continuous peeling and stem-removing operations on persimmons, and the peel thickness of the persimmons after processing is 1mm, and the stem removal rate is not less than 99.5%.

[0049] It is understood that the embodiments of this application employ an automated peeling and stem-removing device for continuous operation. All parts of the equipment that come into contact with the persimmons meet food contact safety standards, posing no risk of harmful substance migration. A precise peeling thickness of 1mm thoroughly removes impurities from the peel while preserving the maximum amount of nutrients and the soft, chewy texture of the fruit, avoiding the uneven peeling and fruit waste associated with manual peeling. A stem removal rate of no less than 99.5% ensures that no stem residue affects the eating experience. Simultaneously, automated continuous operation reduces direct human contact, lowers the risk of microbial contamination, improves production efficiency, and helps ensure consistent and stable batch product quality.

[0050] In step five, the persimmons, after being weighed in a bowl, are sterilized by ultraviolet irradiation.

[0051] It is understood that in this embodiment of the application, after the persimmons have been peeled, placed in bowls, and weighed, they are subjected to ultraviolet irradiation for sterilization. This can quickly kill harmful microorganisms that may have adhered to the surface of the persimmons (especially the exposed flesh) after the initial processing, thus preventing spoilage during subsequent packaging and storage. At the same time, this non-thermal sterilization method does not require high-temperature treatment and will not damage the original flavor and soft texture of the already shaped bowl-packaged persimmons. Therefore, while ensuring the safety of the finished product, it also ensures the consistency of the flavor and appearance of the final product.

[0052] In this embodiment of the application, ultraviolet irradiation sterilization uses an ultraviolet light source with a wavelength of 253.7nm, and the distance between the persimmon surface and the ultraviolet light source is 10-15cm, with an irradiation time of 15-20 seconds.

[0053] It is understood that the embodiments of this application use an ultraviolet light source with a wavelength of 253.7nm to irradiate the peeled and bowled persimmons, and control the distance between the exposed surface of the persimmon and the ultraviolet light source to be 10-15cm and the irradiation time to be 15-20 seconds. By utilizing the bactericidal golden band characteristics of ultraviolet light of this wavelength, the DNA structure of microorganisms can be efficiently destroyed. By precisely controlling the irradiation parameters, harmful microorganisms on the surface can be completely killed while avoiding excessive irradiation or heat damage to the exposed fruit pulp. Thus, without affecting the original flavor and texture of the persimmon, the microbial safety and quality stability of the finished product can be effectively guaranteed.

[0054] In step six, the weighed persimmons are individually sealed and packaged.

[0055] It is understood that the embodiments of this application, by individually sealing the sterilized persimmons, isolate them from external air and harmful microorganisms, avoid secondary contamination of the persimmons, prevent the persimmons from being squeezed together and causing damage to the skin, maintain the integrity of the appearance, reduce the loss of flavor caused by opening the overall packaging, make it convenient for consumers to carry and eat, extend the shelf life of the finished product, and ensure stable quality.

[0056] In the embodiments of this application, the inner packaging material used for a single sealed package is a composite film with an oxygen permeability of less than 50 cm³ / (m²·24h·atm), and is subjected to ultraviolet light or ozone disinfection treatment for no less than 30 minutes before use.

[0057] Ozone disinfection refers to the use of ozone's strong oxidizing properties to disinfect the surface of composite film inner packaging materials used for individual sealed packaging, killing harmful microorganisms attached to them and ensuring the hygiene and safety of the packaging materials.

[0058] It is understood that the embodiments of this application use a composite film with an oxygen permeability of less than 50 cm³ / (m²・24h・atm) as the inner packaging material for each sealed package, and subject it to ultraviolet light or ozone disinfection treatment for no less than 30 minutes before use. The low oxygen permeability reduces oxygen penetration, delays the oxidation and deterioration of persimmons and the loss of flavor, and strictly disinfects and kills harmful microorganisms on the surface of the packaging material, avoiding secondary contamination of persimmons, ensuring food safety, maintaining the stability of finished product quality, and extending shelf life.

[0059] In step seven, the packaged persimmons are placed in an intelligent quick-freezing tunnel, and the quick-freezing parameters are controlled by an AI ice crystal growth prediction and control algorithm. The quick-freezing parameters include: the forced circulating airflow speed is controlled at 3-8 m / s, and the temperature is controlled at -30℃ to -40℃, so that the core temperature of the persimmon drops to -18℃ within 30 minutes, so as to form ice crystals with a diameter of less than 100 micrometers in the persimmon tissue, thus producing ice persimmons.

[0060] Among them, the AI ​​ice crystal growth prediction and control algorithm refers to an algorithm based on artificial intelligence that monitors and predicts the growth state of ice crystals during the quick-freezing process of persimmons in real time, and then precisely controls quick-freezing parameters such as forced circulation airflow speed and temperature to form an ideal ice crystal morphology and distribution within the persimmon tissue. The formula is as follows:

[0061]

[0062]

[0063]

[0064]

[0065] in, Let t be the diameter of the ice crystals within the persimmon fruit tissue. The initial diameter of the ice crystal; is a characteristic constant for the growth of ice crystals in persimmon fruit (value range [50, 150]). is the characteristic constant for the growth of ice crystals in persimmon fruit (value range [0.01, 0.05]). This refers to the quick-freezing time; To control the ambient temperature inside the intelligent quick-freezing tunnel; To force the recirculating airflow speed; Calibration coefficient for the initial moisture content of persimmon fruit; Calibration coefficient for persimmon varieties (1.0 for crisp persimmons, 1.2 for soft persimmons). It is a natural exponential function; The temperature at the center of the persimmon at time t (unit: °C); The initial core temperature of the persimmon fruit (unit: °C); The characteristic constant for cooling of persimmon fruit (value range [30, 50]); The characteristic constant for cooling of persimmon fruit (value range [0.02, 0.06]); The temperature at the center of the persimmon fruit after quick-freezing for 30 minutes is 100; 100 represents the maximum allowable diameter of ice crystals within the persimmon fruit tissue. This is the limit value for the core temperature of the persimmon after quick-freezing; Predict the model weights at time t+1; The weights of the prediction model at time t; The learning rate (range [0.001, 0.01]). The actual measured value of ice crystal diameter in persimmon fruit tissue (unit: μm); This is a predicted value for the diameter of ice crystals within the tissue of persimmon fruit; Let be the partial derivative of the ice crystal diameter prediction formula with respect to the model weights at time t.

[0066] It is understood that the embodiments of this application use an AI ice crystal growth prediction and control algorithm to regulate the forced circulation airflow speed, temperature, and other quick-freezing parameters of the intelligent quick-freezing tunnel, predicting and optimizing the freezing process of the persimmons in real time. This allows the core temperature of the persimmon to rapidly drop to -18°C within 30 minutes, effectively guiding it to quickly pass through the maximum ice crystal formation zone, thereby forming tiny ice crystals with a diameter of less than 100 micrometers within the persimmon tissue. This process avoids damage to the cell structure caused by large ice crystals, fully preserving the soft and glutinous texture and original flavor of the persimmon, and laying the core temperature foundation for subsequent storage conditions of ≤-18°C, thus ensuring and extending the shelf life and quality stability of the frozen persimmon products.

[0067] In this embodiment, the AI ​​ice crystal growth prediction and control algorithm collects data on the central temperature and ice crystal diameter of the persimmon in real time, and precisely controls the quick-freezing parameters based on the collected data to ensure that the persimmons quickly pass through the maximum ice crystal formation zone, with ice crystal size less than 100 micrometers, and the temperature monitoring accuracy of the intelligent quick-freezing tunnel is ±0.1℃.

[0068] It is understood that the embodiments of this application use an AI ice crystal growth prediction and control algorithm to collect data on the central temperature and ice crystal diameter of the persimmon in real time. Based on the collected data, the quick-freezing parameters are precisely controlled. At the same time, an intelligent quick-freezing tunnel with a temperature monitoring accuracy of ±0.1℃ is used. This not only eliminates the problem of blind parameter adjustment during quick-freezing by relying on the algorithm, but also accurately controls the temperature changes in the tunnel by using high-precision temperature measurement. This two-pronged approach ensures that the persimmons quickly pass through the maximum ice crystal formation zone, with ice crystal size less than 100 micrometers. This avoids large ice crystals piercing the persimmon cells and causing nutrient loss, ensuring that the persimmons still have a soft and sweet taste after thawing. It also improves the quality uniformity of different batches of frozen persimmons and meets the quality control requirements of large-scale production.

[0069] In step eight, the persimmons are repackaged and 3‰ of the total quantity of each batch of products is sampled for inspection. After passing the inspection, they are stored and transported at ≤-18℃.

[0070] It is understood that the embodiments of this application, by giving the frozen persimmons a secondary outer packaging, combined with sampling inspection of 3‰ of the total batch product and storage and transportation conditions of ≤-18℃, can provide additional protection for each sealed package, avoiding damage to the packaging and persimmons during transportation and handling. At the same time, product information can be labeled, which is convenient for warehousing, sorting and market circulation. Sampling inspection can cover key quality indicators, screen batch problems in advance, ensure that all products leaving the factory meet the standards, and reduce the risk of market circulation. Strictly controlling the storage and transportation environment of ≤-18℃ can maintain the stability of ice crystals and prevent melting, avoid damage to cell structure and loss of flavor, and ensure the consistency of product quality from factory to end.

[0071] In this embodiment of the application, sampling inspection includes testing for microbiological indicators, sensory indicators, core temperature, and packaging integrity.

[0072] Among them, microbial indicators refer to the determination of the content of harmful bacteria and mold in persimmon samples after homogenization, using microbial culture methods or dedicated rapid testing instruments, to determine whether they meet food safety and hygiene standards.

[0073] It should be noted that sensory indicators refer to the process by which professional testers, in a clean environment, visually observe the color and appearance of the persimmons, taste their texture and smell their aroma, in order to determine whether they meet the preset quality standards for the eating experience.

[0074] The core temperature is measured by inserting a calibrated probe-type low-temperature thermometer into the geometric center of the persimmon and reading the temperature after it stabilizes, confirming whether it is maintained within the required range of ≤-18℃.

[0075] Packaging integrity refers to the inspectors checking the sealed areas of the inner packaging materials and the outer packaging carrier one by one, while gently pressing the packaging to test the seal and confirm whether there are any problems such as damage, leakage or seal failure.

[0076] It is understood that the sampling inspection in this application covers microbiological, sensory, core temperature, and packaging integrity testing, providing multi-dimensional coverage of the product's core dimensions: microbiological indicators ensure food safety, sensory indicators guarantee taste and flavor compliance, core temperature confirms compliance with storage and transportation conditions, and packaging integrity protects the product's safety. This comprehensive inspection not only allows for early screening of batch issues but also ensures the safety and quality of products leaving the factory, reduces market circulation risks, and meets the quality control needs of large-scale production.

[0077] In the embodiments of this application, the storage and transportation processes are carried out under conditions of avoiding light, temperature fluctuation not exceeding ±2°C, and cleanliness, dryness, and odorlessness.

[0078] It is understood that the embodiments of this application conduct the storage and transportation of frozen persimmons under conditions of light protection, temperature fluctuation not exceeding ±2℃, and cleanliness, dryness, and odorlessness. Light protection prevents the persimmon pigments from oxidizing and changing color, strict temperature fluctuation maintains the stability of small ice crystal morphology and avoids cell damage, and a clean, dry, and odorless environment eliminates secondary pollution and flavor mixing. This comprehensively ensures consistent quality throughout the storage and transportation process, extends the shelf life, and ensures that the frozen persimmons retain their soft and glutinous texture and original flavor when they arrive at the end.

[0079] According to the embodiments of this application, a process for preparing iced persimmons is proposed. This process employs an intelligent pressure-controlled gas deastringency and saccharification chamber combined with an AI metabolic collaborative regulation algorithm. It collects real-time data on the ethanol content, respiration rate, and pulp conductivity of the persimmon fruit, dynamically calibrates the frequency of intermittent pressure fluctuations, and simultaneously regulates temperature, carbon dioxide concentration, and humidity parameters. This promotes the efficient and uniform polymerization of soluble tannins and the conversion and accumulation of sugars in the persimmon fruit, completing the deastringency and saccharification process. The deastringency and saccharification cycle is stably controlled within 20-24 hours, avoiding tannin residue and sugar distribution fluctuations, thereby fully preserving the original flavor of the persimmon fruit. With a soft and glutinous texture, the persimmons undergo deep pre-freezing after de-astringency and saccharification at -18℃ to -22℃ for 48-72 hours to ensure the core temperature of the persimmons reaches the storage requirements and achieves complete shaping. After being sorted and removed from storage, substandard products are discarded to ensure the uniformity of raw materials and reduce quality loss in subsequent stages. A combination of bubble and spray cleaning methods at appropriate water temperatures removes surface impurities while preventing the flesh from softening. An automated peeling and stem-removing device achieves precise control of peeling thickness and high stem-removal rate for continuous operation. Automatic cup / bowl loading and online weighing ensure product quality. Weight consistency improves processing standardization and production efficiency, avoiding deviations in precision due to manual operation; precise irradiation of the persimmons after they have been placed in bowls using a 253.7nm ultraviolet light source ensures efficient surface sterilization while avoiding damage to the texture and flavor of the fruit caused by heat or chemical sterilization; and a smart quick-freezing tunnel combined with an AI ice crystal growth prediction and control algorithm precisely controls the forced circulation airflow speed and quick-freezing temperature, causing the core temperature of the persimmons to drop rapidly to -18℃ within 30 minutes, forming tiny ice crystals with a diameter of less than 100 micrometers within the tissue, effectively preventing fine ice crystal formation. The cell structure is disrupted to ensure the retention of juice and fullness of flavor after thawing. Furthermore, low-oxygen-permeable composite films are used for individual sealed packaging, and the packaging is thoroughly sterilized before use to reduce the risk of persimmon oxidation and spoilage. During storage and transportation, the temperature is strictly controlled to not exceed -18℃ and the fluctuation should not exceed ±2℃, and all processes are carried out in a light-proof, clean environment to maintain product quality stability. Finally, standardized sampling inspections are conducted on each batch of product, covering key items such as microorganisms, sensory evaluation, core temperature, and packaging integrity, to ensure stable and reliable quality upon leaving the factory and reduce market circulation risks. This solves the problems of inefficient and uneven astringency removal, and damage to flavor and texture found in existing technologies.

[0080] The following specific embodiments illustrate a preparation process for making iced persimmons, including:

[0081] Example 1

[0082] This application proposes a preparation process for iced persimmons, including the following steps:

[0083] Step 1: Select fresh persimmons that meet the processing requirements.

[0084] Step Two: Fresh persimmons are placed in an intelligent variable pressure gas-controlled deastringency and saccharification chamber for 20 hours. An AI metabolic collaborative regulation algorithm is used to control the deastringency and saccharification parameters, including: temperature controlled at 1℃, carbon dioxide gas concentration controlled at 5%, and reference pressure controlled at 0.090 MPa. Intermittent pressure fluctuations are performed near the reference pressure at a frequency of ±0.02 MPa, 12 times per hour, to promote the polymerization of soluble tannins in the persimmon pulp and simultaneously facilitate the conversion and accumulation of sugars, thus completing the deastringency and saccharification process. The AI ​​metabolic collaborative regulation algorithm collects real-time data on the ethanol content, respiration rate, and pulp conductivity of the persimmons, dynamically calibrating the frequency of the intermittent pressure fluctuations to ensure complete synchronization with the anaerobic respiration metabolic cycle of the persimmons. It should be noted that the relative humidity inside the intelligent variable pressure gas-controlled deastringency and saccharification chamber is 60%, the pressure control accuracy is ±0.005 MPa, and a built-in carbon dioxide concentration sensor automatically triggers a gas replenishment module when the concentration falls below 5%, maintaining the carbon dioxide concentration within the set range.

[0085] Step 3: Place the de-astringent and saccharified persimmons in a cold storage for pre-freezing at -22℃ for 48 hours. After pre-freezing, remove them from the cold storage, discard any substandard products, and then use a washing machine to clean the qualified persimmons to remove surface impurities. The washing machine uses a combination of bubble cleaning and spray cleaning, and the washing water temperature is controlled at 10℃.

[0086] Step 4: Place the washed persimmons on a peeling machine for peeling and stem removal, and then use an automatic cup-dropping device to fill bowls. Finally, weigh the persimmons in the bowls using an online weighing device. The automated peeling and stem-removing device performs continuous peeling and stem removal, achieving a peel thickness of 1mm and a stem removal rate of no less than 99.5%.

[0087] Step 5: After weighing the persimmons in the bowl, sterilize them with ultraviolet light. The ultraviolet light source has a wavelength of 253.7nm, and the distance between the persimmon surface and the ultraviolet light source is 10cm, with an irradiation time of 15 seconds.

[0088] Step Six: Individually seal the weighed persimmons. The inner packaging material used for each individual sealed package is a composite film with an oxygen permeability of less than 50 cm³ / (m²·24h·atm), and has been disinfected with ultraviolet light or ozone for no less than 30 minutes before use.

[0089] Step Seven: Place the packaged persimmons in an intelligent quick-freezing tunnel. An AI ice crystal growth prediction and control algorithm is used to regulate the quick-freezing parameters, including: forced airflow speed controlled at 3 m / s and temperature controlled at -40℃. This causes the core temperature of the persimmons to drop to -18℃ within 30 minutes, forming ice crystals with a diameter of less than 100 micrometers within the persimmon tissue, resulting in frozen persimmons. The AI ​​ice crystal growth prediction and control algorithm collects real-time data on the persimmon's core temperature and ice crystal diameter, and precisely adjusts the quick-freezing parameters based on this data to ensure the persimmons quickly pass through the maximum ice crystal formation zone, with ice crystal sizes less than 100 micrometers. The temperature monitoring accuracy of the intelligent quick-freezing tunnel is ±0.1℃.

[0090] Step 8: The persimmons undergo secondary packaging, and a sample of 3‰ of each batch is taken for inspection. After passing inspection, the persimmons are stored and transported at ≤-18℃. The inspection includes testing for microbial indicators, sensory indicators, core temperature, and packaging integrity. It should be noted that storage and transportation are conducted under conditions of light protection, temperature fluctuations not exceeding ±2℃, and cleanliness, dryness, and odorlessness.

[0091] Example 2

[0092] This application proposes a preparation process for iced persimmons, including the following steps:

[0093] Step 1: Select fresh persimmons that meet the processing requirements.

[0094] Step Two: Fresh persimmons are placed in an intelligent pressure-controlled deastringency and saccharification chamber for 21 hours. An AI metabolic collaborative regulation algorithm is used to control the deastringency and saccharification parameters, including: temperature controlled at 2℃, carbon dioxide gas concentration controlled at 5.75%, and reference pressure controlled at 0.095 MPa. Around the reference pressure, intermittent pressure fluctuations are performed at a range of ±0.02 MPa and a frequency of 13.5 times per hour to promote the polymerization of soluble tannins in the persimmon pulp and simultaneously facilitate the conversion and accumulation of sugars, thus completing the deastringency and saccharification process. The AI ​​metabolic collaborative regulation algorithm collects real-time data on the ethanol content, respiration rate, and pulp conductivity of the persimmons, dynamically calibrating the frequency of the intermittent pressure fluctuations to ensure complete synchronization with the anaerobic respiration metabolic cycle of the persimmons. It should be noted that the relative humidity inside the intelligent variable pressure gas control deacidification and saccharification chamber is 61.25%, the pressure control accuracy is ±0.005MPa, and it has a built-in carbon dioxide concentration sensor. When the concentration is below 5%, the AI ​​metabolic collaborative control algorithm automatically triggers the gas replenishment module to maintain the carbon dioxide concentration within the set range.

[0095] Step 3: Place the de-astringent and saccharified persimmons in a cold storage for pre-freezing at -21℃ for 54 hours. After pre-freezing, remove them from the cold storage, discard any substandard products, and then use a washing machine to clean the qualified persimmons to remove surface impurities. The washing machine uses a combination of bubble cleaning and spray cleaning, and the washing water temperature is controlled at 11.25℃.

[0096] Step 4: Place the washed persimmons on a peeling machine for peeling and stem removal, and then use an automatic cup-dropping device to fill bowls. Finally, weigh the persimmons in the bowls using an online weighing device. The automated peeling and stem-removing device performs continuous peeling and stem removal, achieving a peel thickness of 1mm and a stem removal rate of no less than 99.5%.

[0097] Step 5: After weighing the persimmons in the bowl, sterilize them with ultraviolet light. The ultraviolet light source has a wavelength of 253.7nm, and the distance between the persimmon surface and the ultraviolet light source is 11.25cm, with an irradiation time of 16.25 seconds.

[0098] Step Six: Seal and package the weighed persimmons individually. The inner packaging material used for each individual sealed package is a composite film with an oxygen permeability of less than 50 cm³ / (m²・24h・atm), and it has been disinfected with ultraviolet light or ozone for no less than 30 minutes before use.

[0099] Step Seven: Place the packaged persimmons in an intelligent quick-freezing tunnel. An AI ice crystal growth prediction and control algorithm is used to regulate the quick-freezing parameters, including: forced airflow speed controlled at 4.25 m / s and temperature controlled at -37.5℃. This causes the core temperature of the persimmons to drop to -18℃ within 30 minutes, forming ice crystals with a diameter of less than 100 micrometers within the persimmon tissue, thus producing frozen persimmons. The AI ​​ice crystal growth prediction and control algorithm collects real-time data on the persimmon's core temperature and ice crystal diameter, and precisely adjusts the quick-freezing parameters based on this data to ensure the persimmons quickly pass through the maximum ice crystal formation zone, with ice crystal sizes less than 100 micrometers. The temperature monitoring accuracy of the intelligent quick-freezing tunnel is ±0.1℃.

[0100] Step 8: The persimmons undergo secondary packaging, and a sample of 3‰ of each batch is taken for inspection. After passing inspection, the persimmons are stored and transported at ≤-18℃. The inspection includes testing for microbial indicators, sensory indicators, core temperature, and packaging integrity. It should be noted that storage and transportation are conducted under conditions of light protection, temperature fluctuations not exceeding ±2℃, and cleanliness, dryness, and odorlessness.

[0101] Example 3

[0102] This application proposes a preparation process for iced persimmons, including the following steps:

[0103] Step 1: Select fresh persimmons that meet the processing requirements.

[0104] Step Two: Fresh persimmons are placed in an intelligent variable pressure gas-controlled deastringency and saccharification chamber for 22 hours. An AI metabolic collaborative regulation algorithm is used to control the deastringency and saccharification parameters, including: temperature controlled at 3℃, carbon dioxide concentration controlled at 6.5%, and reference pressure controlled at 0.100MPa. Intermittent pressure fluctuations are made near the reference pressure at a frequency of ±0.02MPa, 15 times per hour, to promote the polymerization of soluble tannins in the persimmon pulp and simultaneously facilitate the conversion and accumulation of sugars, thus completing the deastringency and saccharification process. The AI ​​metabolic collaborative regulation algorithm collects real-time data on the ethanol content, respiration rate, and pulp conductivity of the persimmons, dynamically calibrating the frequency of the intermittent pressure fluctuations to ensure complete synchronization with the anaerobic respiration metabolic cycle of the persimmons. It should be noted that the relative humidity inside the intelligent variable pressure gas-controlled deastringency and saccharification chamber is 62.5%, the pressure control accuracy is ±0.005MPa, and a built-in carbon dioxide concentration sensor automatically triggers a gas replenishment module when the concentration drops below 5%, maintaining the carbon dioxide concentration within the set range.

[0105] Step 3: Place the de-astringent and saccharified persimmons in a cold storage for pre-freezing at -20℃ for 60 hours. After pre-freezing, remove them from the cold storage, discard any substandard products, and then use a washing machine to clean the qualified persimmons to remove surface impurities. The washing machine uses a combination of bubble cleaning and spray cleaning, and the washing water temperature is controlled at 12.5℃.

[0106] Step 4: Place the washed persimmons on a peeling machine for peeling and stem removal, and then use an automatic cup-dropping device to fill bowls. Finally, weigh the persimmons in the bowls using an online weighing device. The automated peeling and stem-removing device performs continuous peeling and stem removal, achieving a peel thickness of 1mm and a stem removal rate of no less than 99.5%.

[0107] Step 5: After weighing the persimmons in the bowl, sterilize them with ultraviolet light. The ultraviolet light source has a wavelength of 253.7nm, and the distance between the persimmon surface and the ultraviolet light source is 12.5cm, with an irradiation time of 17.5 seconds.

[0108] Step Six: Seal and package the weighed persimmons individually. The inner packaging material used for each individual sealed package is a composite film with an oxygen permeability of less than 50 cm³ / (m²・24h・atm), and it has been disinfected with ultraviolet light or ozone for no less than 30 minutes before use.

[0109] Step Seven: Place the packaged persimmons in an intelligent quick-freezing tunnel. An AI ice crystal growth prediction and control algorithm is used to regulate the quick-freezing parameters, including: forced airflow speed controlled at 5.5 m / s and temperature controlled at -35℃. This causes the core temperature of the persimmons to drop to -18℃ within 30 minutes, forming ice crystals with a diameter of less than 100 micrometers within the persimmon tissue, resulting in frozen persimmons. The AI ​​ice crystal growth prediction and control algorithm collects real-time data on the persimmon's core temperature and ice crystal diameter, and precisely adjusts the quick-freezing parameters based on this data to ensure the persimmons quickly pass through the maximum ice crystal formation zone, with ice crystal sizes less than 100 micrometers. The temperature monitoring accuracy of the intelligent quick-freezing tunnel is ±0.1℃.

[0110] Step 8: The persimmons undergo secondary packaging, and a sample of 3‰ of each batch is taken for inspection. After passing inspection, the persimmons are stored and transported at ≤-18℃. The inspection includes testing for microbial indicators, sensory indicators, core temperature, and packaging integrity. It should be noted that storage and transportation are conducted under conditions of light protection, temperature fluctuations not exceeding ±2℃, and cleanliness, dryness, and odorlessness.

[0111] Example 4

[0112] This application proposes a preparation process for iced persimmons, including the following steps:

[0113] Step 1: Select fresh persimmons that meet the processing requirements.

[0114] Step Two: Fresh persimmons are placed in an intelligent pressure-controlled deastringency and saccharification chamber for 23 hours. An AI metabolic collaborative regulation algorithm is used to control the deastringency and saccharification parameters, including: temperature controlled at 4℃, carbon dioxide gas concentration controlled at 7.25%, and reference pressure controlled at 0.105 MPa. Around the reference pressure, intermittent pressure fluctuations are performed at a range of ±0.02 MPa and a frequency of 16.5 times per hour to promote the polymerization of soluble tannins in the persimmon pulp and simultaneously facilitate the conversion and accumulation of sugars, thus completing the deastringency and saccharification process. The AI ​​metabolic collaborative regulation algorithm collects real-time data on the ethanol content, respiration rate, and pulp conductivity of the persimmons, dynamically calibrating the frequency of the intermittent pressure fluctuations to ensure complete synchronization with the anaerobic respiration metabolic cycle of the persimmons. It should be noted that the relative humidity inside the intelligent variable pressure gas control deacidification and saccharification chamber is 63.75%, the pressure control accuracy is ±0.005MPa, and it has a built-in carbon dioxide concentration sensor. When the concentration is below 5%, the AI ​​metabolic collaborative control algorithm automatically triggers the gas replenishment module to maintain the carbon dioxide concentration within the set range.

[0115] Step 3: Place the de-astringent and saccharified persimmons in a cold storage for pre-freezing at -19℃ for 66 hours. After pre-freezing, remove them from the cold storage, discard any substandard products, and then use a washing machine to clean the qualified persimmons to remove surface impurities. The washing machine uses a combination of bubble cleaning and spray cleaning, and the washing water temperature is controlled at 13.75℃.

[0116] Step 4: Place the washed persimmons on a peeling machine for peeling and stem removal, and then use an automatic cup-dropping device to fill bowls. Finally, weigh the persimmons in the bowls using an online weighing device. The automated peeling and stem-removing device performs continuous peeling and stem removal, achieving a peel thickness of 1mm and a stem removal rate of no less than 99.5%.

[0117] Step 5: After weighing the persimmons in the bowl, sterilize them with ultraviolet light. The ultraviolet light source has a wavelength of 253.7nm, and the distance between the persimmon surface and the ultraviolet light source is 13.75cm, with an irradiation time of 18.75 seconds.

[0118] Step Six: Seal and package the weighed persimmons individually. The inner packaging material used for each individual sealed package is a composite film with an oxygen permeability of less than 50 cm³ / (m²・24h・atm), and it has been disinfected with ultraviolet light or ozone for no less than 30 minutes before use.

[0119] Step Seven: Place the packaged persimmons in an intelligent quick-freezing tunnel. An AI ice crystal growth prediction and control algorithm is used to regulate the quick-freezing parameters, including: forced airflow speed controlled at 6.75 m / s and temperature controlled at -32.5℃. This causes the core temperature of the persimmons to drop to -18℃ within 30 minutes, forming ice crystals with a diameter of less than 100 micrometers within the persimmon tissue, thus producing frozen persimmons. The AI ​​ice crystal growth prediction and control algorithm collects real-time data on the persimmon's core temperature and ice crystal diameter, and precisely adjusts the quick-freezing parameters based on this data to ensure the persimmons quickly pass through the maximum ice crystal formation zone, with ice crystal sizes less than 100 micrometers. The temperature monitoring accuracy of the intelligent quick-freezing tunnel is ±0.1℃.

[0120] Step 8: The persimmons undergo secondary packaging, and a sample of 3‰ of each batch is taken for inspection. After passing inspection, the persimmons are stored and transported at ≤-18℃. The inspection includes testing for microbial indicators, sensory indicators, core temperature, and packaging integrity. It should be noted that storage and transportation are conducted under conditions of light protection, temperature fluctuations not exceeding ±2℃, and cleanliness, dryness, and odorlessness.

[0121] Example 5

[0122] This application proposes a preparation process for iced persimmons, including the following steps:

[0123] Step 1: Select fresh persimmons that meet the processing requirements.

[0124] Step Two: Fresh persimmons are placed in an intelligent variable pressure gas-controlled deastringency and saccharification chamber for 24 hours. An AI metabolic collaborative regulation algorithm is used to control the deastringency and saccharification parameters, including: temperature controlled at 5℃, carbon dioxide gas concentration controlled at 8%, and reference pressure controlled at 0.110 MPa. Intermittent pressure fluctuations are performed near the reference pressure at a rate of ±0.02 MPa, 18 times per hour, to promote the polymerization of soluble tannins in the persimmon pulp and simultaneously facilitate the conversion and accumulation of sugars, thus completing the deastringency and saccharification process. The AI ​​metabolic collaborative regulation algorithm collects real-time data on the ethanol content, respiration rate, and pulp conductivity of the persimmons, dynamically calibrating the frequency of the intermittent pressure fluctuations to ensure complete synchronization with the anaerobic respiration metabolic cycle of the persimmons. It should be noted that the relative humidity inside the intelligent variable pressure gas-controlled deastringency and saccharification chamber is 65%, the pressure control accuracy is ±0.005 MPa, and a built-in carbon dioxide concentration sensor automatically triggers a gas replenishment module when the concentration drops below 5%, maintaining the carbon dioxide concentration within the set range.

[0125] Step 3: Place the de-astringent and saccharified persimmons in a cold storage for pre-freezing at -18℃ for 72 hours. After pre-freezing, remove them from the cold storage, discard any substandard products, and then use a washing machine to clean the qualified persimmons to remove surface impurities. The washing machine uses a combination of bubble cleaning and spray cleaning, and the washing water temperature is controlled at 15℃.

[0126] Step 4: Place the washed persimmons on a peeling machine for peeling and stem removal, and then use an automatic cup-dropping device to fill bowls. Finally, weigh the persimmons in the bowls using an online weighing device. The automated peeling and stem-removing device performs continuous peeling and stem removal, achieving a peel thickness of 1mm and a stem removal rate of no less than 99.5%.

[0127] Step 5: After weighing the persimmons in the bowl, sterilize them with ultraviolet light. The ultraviolet light source has a wavelength of 253.7nm, and the distance between the persimmon surface and the ultraviolet light source is 15cm, with an irradiation time of 20 seconds.

[0128] Step Six: Seal and package the weighed persimmons individually. The inner packaging material used for each individual sealed package is a composite film with an oxygen permeability of less than 50 cm³ / (m²・24h・atm), and it has been disinfected with ultraviolet light or ozone for no less than 30 minutes before use.

[0129] Step Seven: Place the packaged persimmons in an intelligent quick-freezing tunnel. An AI ice crystal growth prediction and control algorithm is used to regulate the quick-freezing parameters, including: forced airflow speed controlled at 8 m / s and temperature controlled at -30℃. This causes the core temperature of the persimmons to drop to -18℃ within 30 minutes, forming ice crystals with a diameter of less than 100 micrometers within the persimmon tissue, resulting in frozen persimmons. The AI ​​ice crystal growth prediction and control algorithm collects real-time data on the persimmon's core temperature and ice crystal diameter, and precisely adjusts the quick-freezing parameters based on this data to ensure the persimmons quickly pass through the maximum ice crystal formation zone, with ice crystal sizes less than 100 micrometers. The temperature monitoring accuracy of the intelligent quick-freezing tunnel is ±0.1℃.

[0130] Step 8: The persimmons undergo secondary packaging, and a sample of 3‰ of each batch is taken for inspection. After passing inspection, the persimmons are stored and transported at ≤-18℃. The inspection includes testing for microbial indicators, sensory indicators, core temperature, and packaging integrity. It should be noted that storage and transportation are conducted under conditions of light protection, temperature fluctuations not exceeding ±2℃, and cleanliness, dryness, and odorlessness.

[0131] Comparative Example 1

[0132] This application proposes a preparation process for iced persimmons, including the following steps:

[0133] Step 1: Select fresh persimmons that meet the processing requirements.

[0134] Step Two: Fresh persimmons are placed in an intelligent pressure-controlled gas deastringency and saccharification chamber for 20 hours. An AI metabolic collaborative regulation algorithm is used to control the deastringency and saccharification parameters, including: temperature controlled at 1℃, carbon dioxide gas concentration controlled at 5%, and reference pressure controlled at 0.090 MPa. This promotes the polymerization of soluble tannins in the persimmon pulp and simultaneously facilitates the conversion and accumulation of persimmon sugars, thus completing the deastringency and saccharification process. The relative humidity inside the intelligent pressure-controlled gas deastringency and saccharification chamber is maintained at 60%, and a built-in carbon dioxide concentration sensor automatically triggers a gas replenishment module when the concentration falls below 5%, maintaining the carbon dioxide concentration within the set range.

[0135] Step 3: Place the de-astringent and saccharified persimmons in a cold storage for pre-freezing at -22℃ for 48 hours. After pre-freezing, remove them from the cold storage, discard any substandard products, and then use a washing machine to clean the qualified persimmons to remove surface impurities. The washing machine uses a combination of bubble cleaning and spray cleaning, and the washing water temperature is controlled at 10℃.

[0136] Step 4: Place the washed persimmons on a peeling machine for peeling and stem removal, and then use an automatic cup-dropping device to fill bowls. Finally, weigh the persimmons in the bowls using an online weighing device. The automated peeling and stem-removing device performs continuous peeling and stem removal, achieving a peel thickness of 1mm and a stem removal rate of no less than 99.5%.

[0137] Step 5: After weighing the persimmons in the bowl, sterilize them with ultraviolet light. The ultraviolet light source has a wavelength of 253.7nm, and the distance between the persimmon surface and the ultraviolet light source is 10cm, with an irradiation time of 15 seconds.

[0138] Step Six: Individually seal the weighed persimmons. The inner packaging material used for each individual sealed package is a composite film with an oxygen permeability of less than 50 cm³ / (m²·24h·atm), and has been disinfected with ultraviolet light or ozone for no less than 30 minutes before use.

[0139] Step 7: Place the packaged persimmons in an intelligent quick-freezing tunnel. Use an AI ice crystal growth prediction and control algorithm to regulate the quick-freezing parameters, including: forced airflow speed controlled at 3m / s and temperature controlled at -40℃, so that the core temperature of the persimmon drops to -18℃ within 30 minutes, so as to form ice crystals with a diameter of less than 100 micrometers in the persimmon tissue, thus producing frozen persimmons.

[0140] Among them, the AI ​​ice crystal growth prediction and control algorithm collects data on the central temperature and ice crystal diameter of the persimmon in real time, and accurately controls the quick-freezing parameters based on the collected data to ensure that the persimmons quickly pass through the maximum ice crystal formation zone with ice crystal size less than 100 micrometers, and the temperature monitoring accuracy of the intelligent quick-freezing tunnel is ±0.1℃.

[0141] Step 8: The persimmons undergo secondary packaging, and a sample of 3‰ of each batch is taken for inspection. After passing inspection, the persimmons are stored and transported at ≤-18℃. The inspection includes testing for microbial indicators, sensory indicators, core temperature, and packaging integrity. It should be noted that storage and transportation are conducted under conditions of light protection, temperature fluctuations not exceeding ±2℃, and cleanliness, dryness, and odorlessness.

[0142] Comparative Example 2

[0143] This application proposes a traditional process for preparing frozen persimmons, specifically as follows: Select fresh persimmons with uniform ripeness, free from pests, diseases, and mechanical damage. Place them in a cool, ventilated, sealed container, add an appropriate amount of apples or bananas to ripen and remove astringency. Open the container for ventilation once a day and check the condition, removing any rotten fruit. The astringency removal process is complete after 7-10 days when the persimmons no longer have an astringent taste. After astringency removal, carefully rinse the surface with clean water to remove surface stains, and place them in bamboo baskets to drain naturally. Wrap each fruit individually with oil paper or breathable cotton paper to prevent them from sticking together after freezing. Then place them in a commercial low-temperature freezer, set the temperature to approximately -18 to -20°C, and freeze for at least 48 hours until the fruit is completely frozen. Store them in a dark cellar or insulated cold storage. Transport them in insulated trucks lined with cotton quilts or insulation cotton to prevent repeated thawing and exposure to sunlight throughout the process.

[0144] Performance testing

[0145] The results of the deastringency test, ice crystal size and tissue texture test, and microbial safety test of Examples 1-5 and Comparative Examples 1-2 are shown in Table 1:

[0146] Table 1: Performance test results of examples and comparative examples

[0147] Example 1 98.2 85 25.8 <100 Example 2 98.8 78 27.4 <100 Example 3 99.5 65 30.1 <100 Example 4 99.0 72 28.5 <100 Example 5 98.5 80 26.3 <100 Comparative Example 1 89.3 110 19.2 1200 Comparative Example 2 85.6 150 15.7 5500

[0148] As shown in Table 1, Example 1, serving as the baseline implementation of this process, adopted parameter settings leaning towards the lower limit of the range. Its deastringency rate, ice crystal control, hardness maintenance, and microbial safety were all at a good level. Furthermore, it fully executed the entire process from intelligent deastringency and saccharification, deep pre-freezing, cleaning, automated peeling and stem removal, UV sterilization, to precise quick-freezing, establishing a clear benchmark for subsequent process optimization and effect comparison. Example 2, based on Example 1, achieved a more balanced configuration by coordinating and fine-tuning multiple parameters such as deastringency and saccharification time, gas concentration, pre-freezing time (54 hours), and quick-freezing airflow speed. This resulted in a simultaneous and slight improvement in the thoroughness of deastringency and saccharification, ice crystal refinement, and texture maintenance, demonstrating the positive role of refined and systematic adjustment of process parameters in promoting the overall quality of the product. Example 3 employed an intermediate optimized combination of key parameters, including a suitable de-astringency and saccharification temperature (3°C), a balanced carbon dioxide concentration (6.5%), an optimal frequency of intermittent pressure fluctuations (15 times / hour), suitable deep pre-freezing conditions (-20°C, 60 hours), and optimized quick-freezing airflow velocity (5.5 m / s) and temperature (-35°C). This precise coordination of parameters ensured efficient synchronization between anaerobic respiration metabolism and intermittent pressure stimulation in the persimmon fruit under the control of the AI ​​metabolic algorithm, thereby completing the polymerization of soluble tannins and the efficient conversion and accumulation of sugars. Simultaneously, under the precise control of the AI ​​ice crystal growth prediction algorithm, the core temperature of the persimmon fruit rapidly decreased to -18°C within 30 minutes, forming fine ice crystals. Therefore, Example 3 achieved the most outstanding overall performance among all examples: the deastringency and saccharification effects were extremely thorough, with a deastringency rate as high as 99.5%, an average ice crystal diameter as small as 65 micrometers, and optimal texture hardness (30.1N) after thawing. Furthermore, the microbial safety reached commercial sterility levels (total bacterial count <100 CFU / g), fully demonstrating the superiority of the complete process chain, including intelligent deastringency saccharification, deep pre-freezing, automated processing, and precise quick-freezing. Examples 4 and 5 explored the other end of the process parameter range. Example 4 employed a higher deastringency saccharification environment intensity (temperature 4°C, CO2 concentration 7.25%) and a longer pre-freezing time (66 hours), while Example 5 set a parameter combination closer to the upper limit of the range (deastringency saccharification time 24 hours, humidity 65%, pre-freezing temperature -18°C, time 72 hours, quick-freezing airflow 8 m / s). Both underwent the same complete processing and testing procedures. While the performance of the finished product is still significantly better than that of Example 1 and all comparative examples, demonstrating the breadth of the complete process window and parameter tolerance of the present invention, some core parameters tend to approach the range boundaries, which may pose slight challenges in terms of energy consumption economy or universality of the initial state of materials. Therefore, its overall performance balance and robustness are slightly inferior to that of Example 3. The analysis of the comparative examples strongly verifies from the opposite perspective the indispensability of each core process element.Although Comparative Example 1 used a similar modern equipment framework and parameter range as the Example (such as 60% humidity, deep pre-freezing, etc.), it omitted the crucial intermittent pressure fluctuation control, resulting in a static modified atmosphere process for deastringency and saccharification. Its deastringency rate (89.3%) and texture hardness (19.2N) were significantly deteriorated, indicating that its tannin polymerization and sugar conversion were insufficient. The ice crystal diameter increased to 110 micrometers, and the total bacterial count also increased by an order of magnitude (1200 CFU / g). This highlights the fundamental role of dynamic pressure stimulation and metabolic synergy in achieving efficient and thorough deastringency and saccharification and obtaining high-quality frozen storage texture within a complete modern processing framework. Comparative Example 2, which relies entirely on the traditional process of natural ripening and conventional freezing, exhibits the lowest performance across all aspects. This comprehensively and profoundly highlights the significant advantages of the present invention, which integrates intelligent de-astringency and saccharification, deep pre-freezing and shaping, automated processing, precise sterilization, and quick-freezing. It synergistically improves the de-astringency efficiency, saccharification level, texture, taste, hygiene, safety, and quality stability of persimmon products. It successfully solves the industry pain points of low de-astringency efficiency, uneven sugar accumulation, severe ice crystal damage, poor quality uniformity, and difficulty in hygiene control in traditional processes.

[0149] Although embodiments of this application have been shown and described, it will be understood by those skilled in the art that various changes, modifications, substitutions and variations can be made to these embodiments without departing from the principles and spirit of this application, the scope of which is defined by the appended claims and their equivalents.

[0150] The present application and its embodiments have been described above. This description is not restrictive, and the actual application is not limited thereto. In conclusion, if a person skilled in the art is inspired by this description and designs a similar structure and embodiment without departing from the spirit of this application, such design should fall within the protection scope of this application.

Claims

1. A preparation process for making frozen persimmons, characterized in that, Includes the following steps: Step 1: Select fresh persimmons that meet the processing requirements; Step 2: Place the fresh persimmons in an intelligent pressure-controlled de-astringency and saccharification chamber for 20-24 hours. Use an AI metabolic collaborative regulation algorithm to control the de-astringency and saccharification parameters, including: temperature controlled at 1-5℃, carbon dioxide gas concentration controlled at 5-8%, and reference pressure controlled at 0.090-0.110MPa. At the reference pressure, intermittent pressure fluctuations are performed at a range of ±0.02MPa and a frequency of 12-18 times per hour to promote the polymerization of soluble tannins in the persimmon pulp and simultaneously carry out the conversion and accumulation of persimmon sugars, thus completing the de-astringency and saccharification process. Step 3: Place the de-astringent and saccharified persimmons in a cold storage for pre-freezing. The pre-freezing temperature is controlled at -18℃ to -22℃ and the pre-freezing time is 48-72 hours. After pre-freezing, remove the persimmons from the cold storage, discard the unqualified products, and use a washing machine to clean the qualified persimmons to remove surface impurities. Step 4: Place the washed persimmons on a peeler to peel and remove the stems, and then use an automatic cup-dropping device to fill the bowls. Finally, use an online weighing device to weigh the persimmons after they have been filled into the bowls. Step 5: Sterilize the persimmons after weighing them in the bowl with ultraviolet light; Step Six: Seal and package the weighed persimmons individually; Step 7: Place the packaged persimmons in an intelligent quick-freezing tunnel and use an AI ice crystal growth prediction and control algorithm to regulate the quick-freezing parameters, including: forced circulating airflow speed controlled at 3-8 m / s and temperature controlled at -30℃ to -40℃, so that the core temperature of the persimmon drops to -18℃ within 30 minutes, so as to form ice crystals with a diameter of less than 100 micrometers in the persimmon tissue, thus producing ice persimmons; Step 8: Perform secondary packaging on the frozen persimmons, and take 3‰ of the total quantity of each batch of products for sampling inspection. After passing the inspection, store and transport them under the condition of ≤-18℃.

2. The preparation process for preparing frozen persimmons according to claim 1, characterized in that, In step two, the AI ​​metabolic collaborative regulation algorithm collects data on the ethanol content, respiration rate, and pulp conductivity of persimmon fruit in real time, and dynamically calibrates the frequency of intermittent pressure fluctuations to ensure that they are fully coordinated with the anaerobic respiration metabolic cycle of persimmon fruit.

3. The preparation process for preparing frozen persimmons according to claim 1, characterized in that, In step two, the relative humidity in the intelligent variable pressure gas control deacidification and saccharification chamber is 60%-65%, the pressure control accuracy is ±0.005MPa, and a built-in carbon dioxide concentration sensor is installed. When the concentration is lower than 5%, the AI ​​metabolic collaborative control algorithm automatically triggers the gas replenishment module to maintain the carbon dioxide concentration within the set range.

4. The preparation process for preparing iced persimmons according to claim 1, characterized in that, In step three, the cleaning machine uses a combination of bubble cleaning and spray cleaning, and the cleaning water temperature is controlled at 10-15℃.

5. The preparation process for preparing iced persimmons according to claim 1, characterized in that, In step four, an automated peeling and stem-removing device is used to continuously peel and remove the stems from the persimmons, and the peel thickness of the persimmons after processing is 1 mm, and the stem removal rate is not less than 99.5%.

6. The preparation process for preparing frozen persimmons according to claim 1, characterized in that, In step five, the ultraviolet irradiation sterilization uses an ultraviolet light source with a wavelength of 253.7nm, and the distance between the persimmon surface and the ultraviolet light source is 10-15cm, with an irradiation time of 15-20 seconds.

7. The preparation process for preparing frozen persimmons according to claim 1, characterized in that, In step six, the inner packaging material used for a single sealed package is a composite film with an oxygen permeability of less than 50 cm³ / (m²·24h·atm), and it has been disinfected with ultraviolet light or ozone for no less than 30 minutes before use.

8. The preparation process for preparing frozen persimmons according to claim 1, characterized in that, In step seven, the AI ​​ice crystal growth prediction and control algorithm collects data on the central temperature and ice crystal diameter of the persimmon in real time, and precisely controls the quick-freezing parameters based on the collected data to ensure that the persimmons quickly pass through the maximum ice crystal formation zone, with ice crystal size less than 100 micrometers, and the temperature monitoring accuracy of the intelligent quick-freezing tunnel is ±0.1℃.

9. The preparation process for preparing frozen persimmons according to claim 1, characterized in that, In step eight, the sampling inspection includes testing for microbial indicators, sensory indicators, core temperature, and packaging integrity.

10. The preparation process for preparing frozen persimmons according to claim 1, characterized in that, In step eight, the storage and transportation processes are carried out under conditions of avoiding light, temperature fluctuations not exceeding ±2℃, and cleanliness, dryness, and odorlessness.

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