Digital processing device for stewing polygonatum multiflorum

Abstract

The present application provides a kind of digital stew huangjing processing device, it is related to the field of traditional Chinese medicine intelligent manufacturing, including: stewing device, drying device one, yellow wine moistening and steaming device, drying device two, cutting device, stewing device is used to Huangjing medicinal material is sealed stewing processing with water addition;Drying device one is used to dry processing after stewing Huangjing;Yellow wine moistening and steaming device is used to Huangjing after drying yellow wine moistening and steaming stewing material processing;Drying device two is used to the second drying processing after steaming Huangjing;Cutting device is used to the slice processing of second drying Huangjing;Digital control device is used to collect the key operating parameters of each device, realizes data processing and the operation control of each device.The device integrates stewing, drying, yellow wine moistening, steaming, secondary drying, slicing and other processes in a set of digital production line;Through digital control device, the temperature, time, pressure and other key parameters of each process are collected and closed-loop controlled in real time.

Description

Technical Field

[0001] This invention relates to the field of intelligent manufacturing equipment technology for traditional Chinese medicine, specifically a digital processing device for stewing Polygonatum sibiricum. Background Technology

[0002] Polygonatum is a commonly used bulk Chinese medicinal herb. It is sweet in taste and neutral in nature, and has the effects of tonifying qi and nourishing yin, strengthening the spleen, moistening the lungs, and benefiting the kidneys. Raw Polygonatum is highly irritating and is rarely used directly in clinical practice. It needs to be processed into braised Polygonatum through multiple processing steps, such as braising, soaking in rice wine, steaming, and drying, in order to reduce its irritation, enhance its efficacy, and improve its taste.

[0003] Existing intelligent Polygonatum processing devices, such as the integrated wine-processing device and processing method for Polygonatum based on artificial intelligence disclosed in publication number CN114275637A, have the following problems: The device lacks a digital control system covering the entire process: It is not equipped with data acquisition components for key operating parameters such as temperature, pressure, and duration for all processes (such as soaking, steaming, and drying), making it impossible to achieve operation control and process traceability for each process and failing to meet the intelligent control requirements of modern Chinese medicine processing. Summary of the Invention

[0004] This invention provides a digital apparatus for processing Polygonatum sibiricum, in order to solve the technical problems mentioned in the background art.

[0005] To solve the above-mentioned technical problems, the present invention discloses a digitalized apparatus for processing Polygonatum sibiricum, comprising: Stewing device: used for stewing and processing Polygonatum sibiricum medicinal materials in a sealed manner with water; Drying device 1: Used for drying the stewed Polygonatum sibiricum; Yellow wine soaking and steaming device: used for soaking and steaming dried Polygonatum in yellow wine; Drying device 2: Used for secondary drying of the steamed Polygonatum odoratum; Cutting device: used to slice the Polygonatum sibiricum after secondary drying; Digital control device: It is connected to the braising device, drying device one, rice wine soaking and steaming device, drying device two, and cutting device respectively, and is used to collect key operating parameters of each device to realize data processing and operation control of each device.

[0006] Preferably, the braising device includes: an automatic heating braising container; the automatic heating braising container is equipped with a temperature sensing component and a timing component, which are used to detect the braising temperature and braising time, respectively; the braising temperature is 60℃~80℃.

[0007] Preferably, both the first drying device and the second drying device include a hot air circulating oven, and the hot air circulating oven is equipped with a tray assembly for stacking the stewed Polygonatum medicinal materials; the hot air circulating oven is equipped with a temperature sensing component and a timing component.

[0008] Preferably, the rice wine soaking and steaming device includes a sealed soaking container, a rice wine metering spraying component, and an integrated steaming and soaking machine; The sealed moistening container is used to hold the dried Polygonatum medicinal material. The rice wine metering spraying component sprays rice wine onto the Polygonatum and stirs it. The sealed moistening container is equipped with a timing component to control the duration of the moistening process.

[0009] Preferably, the drying temperature of the drying device is set to 70±5℃, and the drying time is 5 to 7 hours after the temperature inside the hot air circulating oven reaches the set value. The soaking time for rice wine is 8 to 10 hours. The steaming and soaking machine controls the steaming temperature at 100±5℃ and the pressure at 0.05±(0.01~0.015)MPa. The steaming time is 4 to 6 hours, and the simmering time is 7 to 8 hours. The drying temperature of drying device two is set to 70±5℃. The timer starts after the temperature inside the hot air circulating oven reaches the set value, and the drying time is 4 to 6 hours.

[0010] Preferably, the digital control device includes: Process parameter acquisition module: used to acquire actual process parameters of the steaming device at different process stages; Data recording module: used to store the predetermined process parameters of the steaming device corresponding to the current processing device for each process stage; Control module: Used to control the operation of the steam inlet device according to the predetermined steam flow rate in the steam chamber during the heating stage, and to control the periodic operation of the process parameter acquisition module; Multidimensional analysis module: used to determine the key thermodynamic characteristic coefficients of the current analysis window based on the actual process parameters within the current analysis window. The key thermodynamic characteristic coefficients include: the actual average temperature difference coefficient between the steam chamber and the Polygonatum sibiricum, the actual heating rate coefficient of the steaming chamber, and the pressure fluctuation coefficient of the steaming chamber. Temperature combination analysis module: used to determine the temperature shock characteristic coefficient based on the actual average temperature difference coefficient between the steam chamber and Polygonatum sibiricum, and the actual heating rate coefficient of the steaming chamber; First warning module: configured to output a first warning signal when either the temperature shock characteristic coefficient or the steaming chamber pressure fluctuation coefficient is abnormal; The second early warning module is configured to output a second early warning signal when the actual heating rate coefficient of the steaming chamber is less than the preset lower threshold of the corresponding stage, provided that the first early warning module does not output an early warning signal.

[0011] Preferably, the digital control device further includes: The flow pressure analysis module is configured to: after the first or second early warning module issues an early warning, calculate the flow pressure interference factor based on the steam flow rate and the cavity pressure fluctuation coefficient; First control module: configured to adjust the steam flow rate into the steaming chamber based on the abnormal combination of temperature shock characteristic coefficient and pressure fluctuation coefficient, and flow pressure interference factor when the first warning signal is received; The second control module is configured to adjust the steam flow rate into the steaming chamber based on the flow pressure interference factor and the actual heating rate coefficient when the second warning signal is received. The process parameter acquisition module, data recording module, multidimensional analysis module, temperature combination analysis module, first early warning module, second early warning module, first control module, and second control module are all connected to the control module via signals. Preferably, the process parameters include: steam pressure in the steaming chamber, steam flow rate into the steaming chamber, temperature of Polygonatum sibiricum, and temperature of the steaming chamber; the process stages include: heating stage and constant temperature and pressure steaming stage. Heating stage: The heating stage is divided into a first stage and a second stage. In the first stage, the steam flow rate is controlled so that the steaming chamber is heated from room temperature to 80°C at a rate of 1-2°C / min and kept constant for 5-10 minutes without detecting the pressure fluctuation coefficient. In the second stage, the steam flow rate is adjusted so that the steaming chamber is heated to 100°C at a rate of 0.5-1.1°C / min. The allowable pressure fluctuation range in the chamber is ±(0.01-0.015)MPa.

[0012] The technical solution of the present invention will be further described in detail below with reference to the accompanying drawings and embodiments.

[0013] Compared with the prior art, the present invention has the following beneficial effects: This equipment integrates core processes such as braising, drying, soaking in rice wine, steaming, secondary drying, and slicing into a single digital production line, achieving continuous material processing. Through digital control devices, key parameters such as temperature, duration, and pressure at each stage are collected in real time and managed in a closed-loop manner, solving the problems of traditional processes relying on manual experience and experiencing large parameter fluctuations. The parameters for braising, drying, and steaming processes can be accurately reproduced, effectively ensuring the consistency of moisture content and effective component content across different batches of Polygonatum, thus improving product quality stability.

[0014] The combination of the rice wine quantitative spraying component and the sealed humidification container enables precise control and uniform spraying of rice wine dosage. Combined with the steaming parameter control of the integrated steaming and humidification machine, it avoids the problems of uneven absorption, incomplete or excessive steaming of rice wine in traditional processes, ensuring the uniformity and fullness of the transformation of the medicinal properties of the rice wine.

[0015] Digital control devices can collect and store the operating parameters of each process in real time, enabling full-process data traceability from raw materials to finished products. This solves the problem that traditional processes cannot record key processes, facilitating process optimization and quality supervision, and meeting the standardized and intelligent management and control needs of modern Chinese medicine production.

[0016] This method employs a segmented, gentle processing technique: a low-temperature sealed heating process at 60–80°C during the simmering stage, a hot air circulating drying process at 70±5°C during the drying stage, and a micro-pressure temperature-controlled steaming process during the steaming stage. This avoids the decomposition and loss of heat-sensitive active ingredients such as Polygonatum polysaccharides and saponins caused by traditional high-temperature, long-term processing. While ensuring the processing effect and medicinal property transformation, it maximizes the preservation of the effective components of Polygonatum, thereby enhancing the medicinal value and quality of the finished product.

[0017] The digital control device can monitor the operating status and parameter deviations of each process device in real time. When key parameters such as simmering temperature, steaming pressure, and drying time exceed the preset range, it can issue an early warning in time and automatically adjust the operating status. This effectively avoids production accidents such as scorching of medicinal materials, insufficient steaming, and excessive drying caused by parameter loss in traditional processes, and improves the safety and controllability of the processing process. Attached Figure Description

[0018] The accompanying drawings are provided to further illustrate the invention and form part of the specification. They are used in conjunction with embodiments of the invention to explain the invention and do not constitute a limitation thereof. In the drawings: Figure 1 This is a schematic diagram of the overall structure of the present invention. Detailed Implementation

[0019] The preferred embodiments of the present invention will be described below with reference to the accompanying drawings. It should be understood that the preferred embodiments described herein are for illustration and explanation only and are not intended to limit the present invention.

[0020] Furthermore, in this invention, the use of terms such as "first" and "second" is for descriptive purposes only and does not specifically refer to any order or sequence, nor is it intended to limit the invention. They are merely used to distinguish components or operations described using the same technical terms and should not be construed as indicating or implying relative importance or implicitly specifying the number of indicated technical features. Therefore, a feature defined with "first" or "second" may explicitly or implicitly include at least one of those features. Additionally, the technical solutions and features of the various embodiments can be combined with each other, but this must be based on the ability of those skilled in the art to implement them. If the combination of technical solutions is contradictory or impossible to implement, it should be considered that such a combination of technical solutions does not exist and is not within the scope of protection claimed by this invention.

[0021] The present invention provides the following embodiments: Example 1: This embodiment of the invention provides a digitalized apparatus for processing Polygonatum sibiricum, such as... Figure 1 As shown, it includes: Stewing device: Used for stewing and processing Polygonatum sibiricum medicinal materials in a sealed manner with water; put the washed medicinal materials into the stewing device, add warm water to submerge the medicinal materials, the water level is 2-3cm above the surface of the medicinal materials, and seal the container (the maximum capacity of each automatic heating stewing container is about 5kg).

[0022] Drying device 1: Used for drying the prepared Polygonatum rhizome; place the medicinal material into trays inside the drying oven, arrange them neatly, with a thickness of ≤6cm, set the temperature to 70±5℃, and start timing after the temperature reaches the set value, drying for 5-7 hours. When it is about 70-80% dry and the surface is no longer sticky, remove it and let it cool.

[0023] Yellow wine soaking and steaming device: Used for soaking and steaming dried Polygonatum in yellow wine. Spray yellow wine according to the dry product ratio (20 kg of yellow wine per 100 kg of Polygonatum) and stir evenly. Seal and soak for 8-10 hours until the wine is completely absorbed and the medicinal material is evenly moistened inside and out. Then, load the soaked medicinal material into the steaming and moistening integrated machine. Set the temperature to 100±5℃ and the pressure to 0.05±(0.01~0.015) MPa (the allowable pressure fluctuation range can be ±0.01 MPa, or even ±0.015 MPa). Start timing after the set temperature is reached, and steam for 4-6 hours, with each batch containing approximately 25 kg (dry product). Then steam for 7-8 hours until the medicinal material turns black, then remove it.

[0024] Drying device 2: Used for secondary drying of the steamed Polygonatum; the medicinal material is placed in the tray inside the drying oven, with a tray thickness of ≤6cm, the temperature is set to 70±5℃, and the timer is started after the temperature reaches the set value. The drying time is 4-6 hours, and the material is removed when it is semi-dry and of moderate softness.

[0025] Slicing device: used for slicing Polygonatum sibiricum after secondary drying; blade size 4mm; Digital control device: It is connected to the braising device, drying device one, rice wine soaking and steaming device, drying device two, and cutting device respectively, and is used to collect key operating parameters of each device to realize data processing and operation control of each device.

[0026] The braising device includes an automatic heating braising container; the automatic heating braising container is equipped with a temperature sensing component and a timing component, which are used to detect the braising temperature and braising time, respectively; the braising temperature is 60℃~80℃.

[0027] Both the drying device one and the drying device two include a hot air circulating oven. The hot air circulating oven is equipped with a tray assembly for stacking the stewed Polygonatum medicinal materials. The hot air circulating oven is equipped with a temperature sensing component and a timing component.

[0028] The rice wine steeping and steaming device includes a sealed steeping container, a rice wine metering spraying component, and an integrated steaming and steeping machine. The sealed moistening container is used to hold the dried Polygonatum medicinal material. The rice wine metering spraying component sprays rice wine onto the Polygonatum and stirs it. The sealed moistening container is equipped with a timing component to control the duration of the moistening process.

[0029] The drying temperature of the drying device is set to 70±5℃, and the drying time is 5 to 7 hours after the temperature inside the hot air circulating oven reaches the set value. The soaking time for rice wine is 8 to 10 hours. The steaming and soaking machine controls the steaming temperature at 100±5℃ and the pressure at 0.05±(0.01~0.015)MPa. The steaming time is 4 to 6 hours, and the simmering time is 7 to 8 hours. The drying temperature of drying device two is set to 70±5℃. The timer starts after the temperature inside the hot air circulating oven reaches the set value, and the drying time is 4 to 6 hours.

[0030] Data processing and control: 1. Data Acquisition: Multi-dimensional Real-time Perception: The digital control device first collects key process parameters through sensors in various devices, including: Stewing equipment: temperature (60-80℃), duration, equipment operating status; Drying apparatus one / two: temperature inside the hot air oven (70±5℃), drying time, etc.; Yellow wine soaking and steaming equipment: Yellow wine spraying amount (ratio of 100kg Polygonatum to 20kg Yellow wine), soaking time (8-10h), steaming temperature (100±5℃), pressure (0.05±0.01~0.015MPa), steaming time (4-6h), stewing time (7-8h); Cutting device: blade size (4mm), slicing speed, etc.

[0031] This data is transmitted in real time to the digital control device via communication links, forming the basis for subsequent management and control.

[0032] 2. Data Processing: After data acquisition, the device will perform key data processing steps: Data cleaning and standardization: Filtering sensor noise, correcting data deviations, and ensuring the accuracy of data such as temperature, pressure, and time; Data storage and traceability: The entire process of each batch of Polygonatum odoratum from stewing to slicing is stored, and a "raw material-process-finished product" related file is established to achieve quality traceability; Data analysis and closed-loop control: Compare the collected real-time data with preset process parameters to determine whether it deviates from the standard range. For example, if the temperature of the drying device is below 70℃, the system will automatically adjust the heating power to bring the temperature back to the 70±5℃ range; When the steaming pressure exceeds 0.05±0.015MPa, the system will trigger an early warning and adjust the pressure valve to avoid insufficient or excessive steaming.

[0033] 3. Operational Control: Full-process automation and anomaly intervention: The results of data processing directly drive the operation and management of equipment: Precise parameter reproduction: Through digital control, the braising, drying, and steaming parameters of different batches are completely consistent, solving the problem of traditional processes relying on manual experience and large parameter fluctuations; Abnormal warning and automatic adjustment: When key parameters exceed the preset range (such as excessively high simmering temperature or insufficient drying time), the system will issue an audible and visual warning and automatically adjust the equipment's operating status (such as reducing heating power or extending drying time) to avoid accidents such as scorching of medicinal materials or insufficient steaming.

[0034] The beneficial effects of the above technical solution are as follows: This equipment integrates core processes such as braising, drying, soaking in rice wine, steaming, secondary drying, and slicing into a single digital production line, achieving continuous material processing. Through digital control devices, key parameters such as temperature, duration, and pressure at each stage are collected in real time and managed in a closed-loop manner, solving the problems of traditional processes relying on manual experience and experiencing large parameter fluctuations. The parameters for braising, drying, and steaming processes can be accurately reproduced, effectively ensuring the consistency of moisture content and effective component content across different batches of Polygonatum, thus improving product quality stability.

[0035] The combination of the rice wine quantitative spraying component and the sealed humidification container enables precise control and uniform spraying of rice wine dosage. Combined with the steaming parameter control of the integrated steaming and humidification machine, it avoids the problems of uneven absorption, incomplete or excessive steaming of rice wine in traditional processes, ensuring the uniformity and fullness of the transformation of the medicinal properties of the rice wine.

[0036] Digital control devices can collect and store the operating parameters of each process in real time, enabling full-process data traceability from raw materials to finished products. This solves the problem that traditional processes cannot record key processes, facilitating process optimization and quality supervision, and meeting the standardized and intelligent management and control needs of modern Chinese medicine production.

[0037] This method employs a segmented, gentle processing technique: a low-temperature sealed heating process at 60–80°C during the simmering stage, a hot air circulating drying process at 70±5°C during the drying stage, and a micro-pressure temperature-controlled steaming process during the steaming stage. This avoids the decomposition and loss of heat-sensitive active ingredients such as Polygonatum polysaccharides and saponins caused by traditional high-temperature, long-term processing. While ensuring the processing effect and medicinal property transformation, it maximizes the preservation of the effective components of Polygonatum, thereby enhancing the medicinal value and quality of the finished product.

[0038] The digital control device can monitor the operating status and parameter deviations of each process device in real time. When key parameters such as simmering temperature, steaming pressure, and drying time exceed the preset range, it can issue an early warning in time and automatically adjust the operating status. This effectively avoids production accidents such as scorching of medicinal materials, insufficient steaming, and excessive drying caused by parameter loss in traditional processes, and improves the safety and controllability of the processing process.

[0039] Example 2, based on Example 1, further includes: Process parameter acquisition module: used to acquire actual process parameters of the steaming device at different process stages; Data recording module: used to store the predetermined process parameters of the steaming device corresponding to the current processing device for each process stage; Control module: Used to control the operation of the steaming device with the predetermined process parameters of each process stage at the beginning of each process stage, and to control the periodic operation of the process parameter acquisition module. Multidimensional analysis module: used to determine the key thermodynamic characteristic coefficients of the current analysis window based on the actual process parameters within the current analysis window. The key thermodynamic characteristic coefficients include: the actual average temperature difference coefficient between the steam chamber and the Polygonatum sibiricum, the actual heating rate coefficient of the steaming chamber, and the pressure fluctuation coefficient of the steaming chamber. Temperature combination analysis module: used to determine the temperature shock characteristic coefficient based on the actual average temperature difference coefficient between the steam chamber and Polygonatum sibiricum, and the actual heating rate coefficient of the steaming chamber; First warning module: configured to output a first warning signal when either the temperature shock characteristic coefficient or the steaming chamber pressure fluctuation coefficient is abnormal; The second early warning module is configured to output a second early warning signal when the actual heating rate coefficient of the steaming chamber is less than the preset lower threshold of the corresponding stage, provided that the first early warning module does not output an early warning signal.

[0040] The digital control device further includes: The flow pressure analysis module is configured to: after the first or second early warning module issues an early warning, calculate the flow pressure interference factor based on the steam flow rate and the cavity pressure fluctuation coefficient; First control module: configured to adjust the steam flow rate into the steaming chamber based on the abnormal combination of temperature shock characteristic coefficient and pressure fluctuation coefficient, and flow pressure interference factor when the first warning signal is received; The second control module is configured to adjust the steam flow rate into the steaming chamber based on the flow pressure interference factor and the actual heating rate coefficient when the second warning signal is received. The process parameter acquisition module, data recording module, multidimensional analysis module, temperature combination analysis module, first early warning module, second early warning module, first control module, and second control module are all connected to the control module via signals. The process parameters include: steam pressure inside the steaming chamber, steam flow rate into the steaming chamber, temperature of the Polygonatum sibiricum, and temperature of the steaming chamber; the process stages include: heating stage and constant temperature and pressure steaming stage; the predetermined steam flow rate into the steaming chamber can be specifically set according to different models of rice wine fermentation and steaming devices, for example, a typical range is: Heating stage: The heating stage is divided into a first stage and a second stage. In the first stage, the steam flow rate is controlled so that the steaming chamber is heated from room temperature to 80°C at a rate of 1-2°C / min and kept constant for 5-10 minutes without detecting the pressure fluctuation coefficient. In the second stage, the steam flow rate is adjusted so that the steaming chamber is heated to 100°C at a rate of 0.5-1.1°C / min. The allowable pressure fluctuation range in the chamber is ±(0.01-0.015)MPa.

[0041] (1) The pre-defined process parameters for each process stage are process parameters that can stably process qualified medicinal slices, obtained by screening based on the pharmacopoeia specifications of the processing technology of Polygonatum sibiricum, multiple batches of orthogonal optimization experiments and pilot production verification results, and are pre-set in the device, specifically including: The heating phase is divided into two stages: the first stage and the second stage. Constant temperature and pressure steaming stage: The predetermined temperature inside the cavity is 100±2℃, the steam pressure is 0.05±(0.01~0.015)MPa, and the target temperature of the core of Polygonatum material is ≥98℃ (steam for 4~6 hours after reaching this temperature). Steeping stage: After steaming, keep the steaming chamber sealed, control the temperature inside the chamber to be no lower than 95℃ and the pressure to be maintained at 0.03~0.05MPa. Steep for 7~8 hours until the Polygonatum medicinal material turns completely black and the internal and external humidity is uniform.

[0042] The predetermined process parameters are recorded in the data recording module and serve as the reference threshold for the control module to dynamically adjust the steam supply.

[0043] Taking a steam-moistening integrated machine with a single batch processing capacity of 25kg of dried Polygonatum odoratum as an example (steam pressure 0.1~0.2MPa): First stage of heating (room temperature → 80℃): Steam inlet volume flow rate controlled at 15–30 m³ / h 3 / h, to achieve rapid heating of 1~2℃ / min; Second stage of heating (80℃→100℃): Adjust the inlet steam volumetric flow rate to 8~20 m³ / h 3 / h, to achieve a stable temperature rise of 0.5~1.1℃ / min; During the constant temperature and pressure steaming stage: the steam inlet volumetric flow rate is stabilized at 5–12 m³ / s. 3 / h, to maintain the temperature inside the chamber at 100±2℃ and the pressure at 0.05±(0.01~0.015)MPa; During the steaming stage: the steam volumetric flow rate is reduced to 2-6 m³ / s. 3 / h, to maintain the temperature inside the cavity at no less than 95℃ and the pressure at 0.03~0.05MPa, to achieve sealed simmering.

[0044] Flow detection uses a steam turbine flow meter or orifice plate flow meter to collect the volumetric flow rate of steam entering the steaming chamber, and outputs the signal to the control module to realize closed-loop regulation of the steam flow rate.

[0045] (2) The process parameter acquisition module is equipped with a variety of detection units to collect various process parameters in real time: pressure detection unit: uses a high-temperature resistant pressure sensor to collect the steam pressure in the steaming chamber; flow detection unit: uses a steam flow meter to collect the steam flow rate in the steaming chamber; material temperature detection unit: includes an insert-type armored thermocouple to collect the core temperature of the Polygonatum material; chamber temperature detection unit: uses a high-temperature resistant platinum resistance temperature sensor to collect the steam temperature in different areas of the steaming chamber at multiple points; each detection unit feeds back the collected real-time parameters to the control module to realize closed-loop control of the process stages.

[0046] The acquisition cycle of each detection unit can be configured differently according to the process stage, for example as follows: During the heating phase (including the first and second phases): the cavity temperature, cavity pressure, and steam flow rate are collected every 1 to 2 seconds, and the core temperature of the Polygonatum material is collected every 5 to 10 seconds to track the dynamic changes in the heating process in real time. During the constant temperature and pressure steaming stage: the cavity temperature and pressure are collected every 5 seconds, the steam flow rate is collected every 2 to 3 seconds, and the core temperature of the Polygonatum material is collected every 10 to 30 seconds to stably monitor the constant temperature and pressure state. During the simmering stage: the temperature and pressure of the cavity are collected every 10 to 30 seconds, and the temperature of the core of the Polygonatum material is collected every 30 to 60 seconds, so as to reduce data redundancy while ensuring monitoring stability.

[0047] (3) The multidimensional analysis module processes the real-time data output by the process parameter acquisition module with a preset time window (1-2 min) as the analysis cycle: based on the temperature sequence of the steam chamber and the temperature sequence of Polygonatum sibiricum within the window, it calculates the actual average temperature difference between the steam chamber and Polygonatum sibiricum within the current preset time window, which is used to determine the heat transfer efficiency of steam to Polygonatum sibiricum; based on the initial and final values ​​of the temperature of the steam chamber within the window, it calculates the actual heating rate of the steam chamber within the current preset time window, which is used to determine whether the current steam supply matches the predetermined step heating requirements; based on the pressure sequence of the steam chamber within the window, it calculates the steam chamber pressure fluctuation coefficient; the multidimensional analysis module feeds back the calculation results to the control module.

[0048] The actual average temperature difference between the steam chamber and the Polygonatum in the current preset time window = the average temperature of the steam in the chamber in the current preset time window - the average temperature of the Polygonatum in the current preset time window; The actual heating rate of the steaming chamber in the current preset time window = (the final temperature value of the steaming chamber - the initial temperature value of the steaming chamber) ÷ the duration of the preset time window; The pressure fluctuation coefficient of the steaming chamber = standard deviation of the pressure sequence of the steaming chamber within the window ÷ average value of the pressure sequence of the steaming chamber within the window; The actual average temperature difference coefficient between the steam chamber and the Polygonatum sibiricum = the actual average temperature difference between the steam chamber and the Polygonatum sibiricum ÷ the predetermined temperature difference of the corresponding stage; Actual heating rate coefficient of the steaming chamber = actual heating rate of the steaming chamber ÷ predetermined heating rate of the steaming chamber for the corresponding stage. Temperature shock characteristic coefficient = max(actual average temperature difference coefficient between steam chamber and Polygonatum sibiricum × actual heating rate coefficient of steam chamber, actual average temperature difference coefficient between steam chamber and Polygonatum sibiricum, actual heating rate coefficient of steam chamber). The greater the temperature difference between the steam chamber and the Polygonatum sibiricum, the more intense the heat exchange, the greater the temperature difference between the surface and interior of the Polygonatum sibiricum, and the stronger the thermal stress. The faster the heating and the more rapid the heat input, the less time the interior of the Polygonatum sibiricum can be heated evenly, resulting in a stronger thermal shock.

[0049] The predetermined temperature difference between the steam chamber and the Polygonatum: No predetermined temperature difference is set in the first stage and the coefficient is not calculated; the predetermined temperature difference in the second stage is 10℃ (allowable range 5~15℃); the predetermined temperature difference in the constant temperature and pressure steaming stage is 5℃ (allowable range 2~8℃).

[0050] The predetermined heating rate of the steaming chamber for the corresponding stages is as follows: The predetermined heating rate of the steaming chamber for the first stage is 1 to 2℃ / min (e.g., 1.5℃ / min, with an allowable deviation range of ±0.5℃ / min); The predetermined heating rate of the steaming chamber for the second stage is 0.5 to 1.1℃ / min (e.g., 0.8℃ / min, with an allowable deviation range of ±0.3℃ / min). The predetermined temperature change rate of the steaming chamber for the constant temperature and pressure steaming stage is ±0.5℃ / 10min.

[0051] Pressure fluctuation coefficient: No pressure fluctuation coefficient is detected in the first stage. The allowable range for the pressure fluctuation coefficient in the second stage is less than or equal to 0.2. The allowable range for the pressure fluctuation coefficient in the constant temperature and pressure steaming stage is less than or equal to 0.2. The allowable range for the pressure fluctuation coefficient in the simmering stage is less than or equal to 0.18. (4) When the temperature shock characteristic coefficient is abnormal, it means that the temperature shock characteristic coefficient is greater than the preset upper threshold (determined by the minimum value of the maximum allowable value of each item in the following: the actual average temperature difference coefficient between the steam chamber and the Polygonatum odoratum × the actual heating rate coefficient of the steam chamber, the actual average temperature difference coefficient between the steam chamber and the Polygonatum odoratum, and the actual heating rate coefficient of the steam chamber), and the pressure fluctuation coefficient of the steam chamber is abnormal, it means that the pressure fluctuation coefficient of the steam chamber does not meet the allowable range of the pressure fluctuation coefficient of the corresponding stage; Examples of preset upper threshold values: First heating stage: preset upper threshold is 1.33; Second heating stage: preset upper threshold is 1.375; Constant temperature and constant pressure steaming stage: preset upper threshold is 1.2; Steeping stage: preset upper threshold is 1.1.

[0052] Based on the example in (3), the preset coefficient (1℃ / min÷1.5℃ / min) in the first stage is 0.67; the coefficient in the second stage is 0.625; the upper limit of the heating rate coefficient in the first stage is 1.33 (2℃ / min÷1.5℃ / min); and the upper limit of the heating rate coefficient in the second stage is 1.375.

[0053] (5) Flow pressure interference factor = (current preset time window steam inlet flow rate ÷ maximum allowable steam inlet flow rate of the corresponding stage) ÷ (1 + pressure fluctuation coefficient of the current preset time window). Temperature shock characteristic coefficient: used to measure the intensity of heat exchange between the steaming chamber and the Polygonatum material. The larger the coefficient value, the greater the temperature difference between the inside and outside of the material and the stronger the thermal shock, which can easily cause damage to the effective components and uneven heating of the material.

[0054] Flow pressure interference factor: A correction parameter calculated based on the pressure fluctuation law of the cavity, reflecting the stability of the steam supply state, and used to accurately adjust the steam delivery flow rate.

[0055] First control module: configured to adjust the steam flow rate into the steaming chamber based on the abnormal combination of temperature shock characteristic coefficient and pressure fluctuation coefficient, and flow pressure interference factor when the first warning signal is received; When both the temperature shock coefficient and the pressure fluctuation coefficient are abnormal: reduce the steam flow rate into the steam chamber by the first percentage point based on the steam flow rate into the steam chamber before adjustment; When the flow pressure interference factor is in the range of [0.3, 0.5), the first percentage is [3%, 5%]; when the flow pressure interference factor is in the range of [0.5, 0.7), the first percentage is [2%, 3%]; when the flow pressure interference factor is in the range of [0.7, 1], the first percentage is [0.5%, 1.5%]; When only the temperature shock coefficient is abnormal and the pressure fluctuation coefficient is normal: when the flow-pressure interference factor is in the range of [0.3, 0.5), the first percentage is [2%, 4%]; when the flow-pressure interference factor is in the range of [0.5, 0.7), the first percentage is [1%, 2.5%]; when the flow-pressure interference factor is in the range of [0.7, 1], the first percentage is [0.5%, 1%]; When only the pressure fluctuation coefficient is abnormal and the temperature shock coefficient is normal: when the flow-pressure interference factor is in the range of [0.3, 0.5), the first percentage is [2%, 3%]; when the flow-pressure interference factor is in the range of [0.5, 0.7), the first percentage is [1%, 2%]; when the flow-pressure interference factor is in the range of [0.7, 1], the first percentage is [0.5%, 1%]. Second control module: Increases the steam flow rate in the steaming chamber by a second percentage based on the original steam flow rate in the steaming chamber;

[0056] The beneficial effects of this invention are as follows: This invention divides the entire steaming process of Polygonatum into multiple process stages, with each stage performing differentiated data collection, feature analysis, early warning judgment, and flow control actions, resulting in precise early warning and adjustment. First-stage heating phase (room temperature → 80℃): With the goal of rapid preheating, high-frequency acquisition of cavity temperature and steam flow rate simplifies pressure monitoring; The second-stage heating phase (80℃→100℃) balances heating rate and heating uniformity, simultaneously collecting cavity temperature, cavity pressure, steam flow rate, and core material temperature; calculating the temperature difference coefficient, heating rate coefficient, and pressure fluctuation coefficient; further analyzing the temperature shock characteristic coefficient; and calculating the flow-pressure interference factor. This stage employs two levels of early warning: the first warning monitors thermal shock and pressure fluctuations, while the second warning monitors insufficient heating rate. These two conditions are independent and will not trigger simultaneously. Based on the warning type and disturbance coefficient range, the steam flow rate is gradually adjusted to slow the heating rate and avoid thermal shock.

[0057] During the constant-temperature steaming stage (around 100℃, low-pressure steady state): The goal is to maintain stable temperature and pressure and ensure thorough material maturation, reducing the data acquisition frequency; continuously calculating the pressure fluctuation coefficient, temperature shock characteristic coefficient, and flow-pressure interference factor. The first early warning module is the core, focusing on monitoring pressure fluctuations and residual thermal shock; a second early warning is triggered only when the heating / holding rate is consistently insufficient. Small-amplitude, gradual flow rate adjustments are employed to ensure continuous stability of the cavity temperature and pressure, and the heating of the material.

[0058] 2. Temperature Difference Coefficient: This coefficient represents the difference between the ambient temperature of the steaming chamber and the core temperature of the Polygonatum sibiricum material. It directly reflects the degree of uneven heating between the inside and outside of the material. The larger the difference, the more significant the temperature difference between the chamber and the material, indicating a risk of surface overheating and insufficient internal heating.

[0059] Heating rate coefficient: Characterizes how quickly the cavity temperature changes per unit time, quantifying the overall heating rhythm. The higher the rate, the more intense the heat transfer process, and the more prone it is to thermal shock.

[0060] Pressure fluctuation coefficient: Calculated from pressure data within a time window, it characterizes the fluctuation range of steam pressure inside the steaming chamber and reflects the basic stability of the steam supply. The larger the coefficient value, the stronger the basic disturbance of the steam network and intake pipeline.

[0061] Temperature shock characteristic coefficient: Calculated by combining the temperature difference coefficient and the heating rate coefficient, it comprehensively characterizes the overall thermal shock intensity borne by Polygonatum sibiricum material. It considers both the internal and external temperature difference of the material and the rate of heating, providing a comprehensive quantitative evaluation of the risk in the heat transfer process. Function: A single coefficient cannot fully assess thermal damage; combining both allows for accurate identification of high-risk conditions such as rapid heating and large temperature differences, and precise prediction of the risks associated with degradation of active ingredients and uneven material processing.

[0062] Flow-pressure disturbance factor: Significance: Calculated by combining the pressure fluctuation coefficient with real-time intake flow rate, it quantifies the degree of dynamic disturbance at the steam inlet. Unlike static pressure fluctuation, this coefficient reflects the real-time change state of the steam flow field after flow rate changes. Quantifying the additional disturbances caused by flow rate regulation allows the control logic to adapt to flow field changes in advance, preventing new operating condition oscillations caused by regulation from the source.

[0063] 3. This invention sets up a first early warning module and a second early warning module. The two types of early warning conditions are mutually exclusive and the functions are clearly separated, abandoning the traditional single alarm mode and taking into account accuracy, simplicity, and ease of implementation. First warning: Regarding the risk to process stability, monitor temperature shocks, pressure fluctuations, and steam disturbances, which are quality-related anomalies that directly affect the quality of processed Polygonatum. Second warning: Regarding deviations in process efficiency, monitoring only insufficient heating rate is an efficiency-related anomaly. It does not directly damage the quality of materials, but it will prolong production time.

[0064] The two types of abnormal scenarios are naturally independent and will not be triggered simultaneously. There is no need to design complex priority and conflict handling logic, which greatly reduces the difficulty of writing control programs and debugging on-site, achieving "precise alarms under a simple architecture". Operators and control systems can quickly distinguish between different types of anomalies without having to check them one by one, thus achieving precise anomaly location.

[0065] 4. This invention abandons the single-parameter judgment mode, coupling the heating rate and temperature difference to generate a temperature shock coefficient, accurately identifying complex thermal risks of rapid heating and large temperature differences, and avoiding misjudgment by a single indicator; it couples the pressure fluctuation coefficient and inlet air flow rate to generate a flow-pressure interference factor, distinguishing between inherent pressure fluctuations and additional disturbances from regulation, and comprehensively characterizing the steam flow field state. This design perfectly matches the physical characteristics of heat transfer, mass transfer, and steam flow coupling in the steaming of Polygonatum odoratum, providing a reliable quantitative basis for subsequent accurate early warning and control.

[0066] It achieves precise flow regulation for different operating conditions such as temperature shock, pressure fluctuation, and steam disturbance, with a high degree of targeting; it introduces a flow pressure interference factor to achieve adaptive correction and offset the secondary flow field fluctuations caused by regulation.

[0067] This invention provides adaptive online control to address drift caused by factors such as different batches or the efficiency of the equipment itself, ensuring the processing effect.

[0068] Example 3 may further include: a comprehensive analysis module, which includes: Acquisition Unit: Acquire the first abnormal temperature shock characteristic coefficient and abnormal time of each batch of Polygonatum odoratum during a single steaming process, and the first abnormal steaming chamber pressure fluctuation coefficient and abnormal time. Process stability drift analysis: By combining the abnormal coefficient change trends of multiple consecutive batches, the long-term changes in process stability are judged: If the abnormal deviation of the temperature shock characteristic coefficient and the steaming chamber pressure fluctuation coefficient shows a unidirectional increasing trend with each batch, it is determined that there is a systematic drift in process stability, indicating potential problems such as equipment aging, steam supply attenuation, or decreased chamber sealing performance; if the deviation is within the normal process fluctuation range, the process status is determined to be stable.

[0069] Stage Control Adaptability Analysis: If the abnormal proportion of temperature shock characteristic coefficients remains high during the heating stage, it is determined that the current heating rate setting is not compatible with the heat absorption characteristics of Polygonatum sibiricum. This can be improved by optimizing the steam supply curve: In the initial stage of heating, appropriately reduce the steam supply rate to smooth the temperature rise slope of the chamber and reduce the temperature shock caused by the temperature difference between the inside and outside of Polygonatum sibiricum; in the later stage of heating, gradually increase the steam supply to allow the chamber temperature to smoothly transition to the target value of the isothermal stage, thereby reducing the abnormal rate of the temperature shock characteristic coefficients. If the pressure fluctuation coefficient of the steaming chamber is abnormally frequent during the isothermal stage, it is determined that the current chamber pressure stabilization control strategy is difficult to adapt to the continuous heat release process of Polygonatum sibiricum. This can be improved by optimizing the exhaust and replenishment steam control logic during the isothermal stage to suppress chamber pressure fluctuations with more stable pressure control, thereby reducing the abnormal rate of the steaming chamber pressure fluctuation coefficients.

[0070] By analyzing the drift of process stability, based on the trend of abnormal coefficient changes in multiple batches, systemic problems such as equipment aging, steam supply reduction or chamber sealing performance degradation can be identified in advance, thus avoiding batch product quality fluctuations due to equipment deterioration. Through stage control adaptability analysis, the abnormal temperature shock characteristic coefficient during the heating stage and the abnormal pressure fluctuation coefficient during the isothermal stage provide a clear direction for optimizing the steam supply curve and chamber pressure stabilization control strategy. This enables the process control strategy to dynamically iterate with the characteristics of raw materials and the status of equipment, continuously reducing the occurrence rate of anomalies.

[0071] Obviously, those skilled in the art can make various modifications and variations to this invention without departing from its spirit and scope. Therefore, if these modifications and variations fall within the scope of the claims of this invention and their equivalents, this invention also intends to include these modifications and variations.

Claims

1. A digitalized apparatus for processing Polygonatum sibiricum, characterized in that: include: Stewing device: used for stewing and processing Polygonatum odoratum medicinal materials in a sealed manner with water; Drying device 1: Used for drying the stewed Polygonatum odoratum; Yellow wine soaking and steaming device: used for soaking and steaming dried Polygonatum in yellow wine; Drying device 2: Used for secondary drying of the steamed Polygonatum odoratum; Cutting device: used to slice the Polygonatum sibiricum after secondary drying; Digital control device: It is connected to the braising device, drying device one, rice wine soaking and steaming device, drying device two, and cutting device respectively, and is used to collect key operating parameters of each device to realize data processing and operation control of each device.

2. The digital processing device for stewing Polygonatum sibiricum according to claim 1, characterized in that: The braising device includes: an automatic heating braising container; the automatic heating braising container is equipped with a temperature sensing component and a timing component, which are used to detect the braising temperature and braising time, respectively; the braising temperature is 60℃~80℃.

3. The digital processing device for stewing Polygonatum sibiricum according to claim 1, characterized in that: Both the drying device one and the drying device two include a hot air circulating oven. The hot air circulating oven is equipped with a tray assembly for stacking the stewed Polygonatum medicinal materials. The hot air circulating oven is equipped with a temperature sensing component and a timing component.

4. The digital processing device for stewing Polygonatum sibiricum according to claim 1, characterized in that: The rice wine soaking and steaming device includes a sealed soaking container, a rice wine metering spraying component, and an integrated steaming and soaking machine. The sealed moistening container is used to hold the dried Polygonatum medicinal material. The rice wine metering spraying component sprays rice wine onto the Polygonatum and stirs it. The sealed moistening container is equipped with a timing component to control the duration of the moistening process.

5. The digital processing device for stewing Polygonatum sibiricum according to claim 1, characterized in that: The drying temperature of drying device one is set to 70±5℃. The timer starts after the temperature inside the hot air circulating oven reaches the set value, and the drying time is 5 to 7 hours. The soaking time for rice wine is 8 to 10 hours. The steaming and soaking machine controls the steaming temperature at 100±5℃ and the pressure at 0.05±(0.01~0.015)MPa. The steaming time is 4 to 6 hours, and the simmering time is 7 to 8 hours. The drying temperature of drying device two is set to 70±5℃. The timer starts after the temperature inside the hot air circulating oven reaches the set value, and the drying time is 4 to 6 hours.

6. The digital processing device for stewing Polygonatum sibiricum according to claim 1, characterized in that, The digital control device includes: Process parameter acquisition module: used to acquire actual process parameters of the steaming device at different process stages; Data recording module: used to store the predetermined process parameters of the steaming device corresponding to the current processing device for each process stage; Control module: Used to control the operation of the steaming device with the predetermined process parameters of each process stage at the beginning of each process stage, and to control the periodic operation of the process parameter acquisition module. Multidimensional analysis module: used to determine the key thermodynamic characteristic coefficients of the current analysis window based on the actual process parameters within the current analysis window. The key thermodynamic characteristic coefficients include: the actual average temperature difference coefficient between the steam chamber and the Polygonatum sibiricum, the actual heating rate coefficient of the steaming chamber, and the pressure fluctuation coefficient of the steaming chamber. Temperature combination analysis module: used to determine the temperature shock characteristic coefficient based on the actual average temperature difference coefficient between the steam chamber and Polygonatum sibiricum, and the actual heating rate coefficient of the steaming chamber; First warning module: configured to output a first warning signal when either the temperature shock characteristic coefficient or the steaming chamber pressure fluctuation coefficient is abnormal; The second early warning module is configured to output a second early warning signal when the actual heating rate coefficient of the steaming chamber is less than the preset lower threshold of the corresponding stage, provided that the first early warning module does not output an early warning signal.

7. The digital processing device for stewing Polygonatum sibiricum according to claim 6, characterized in that, The digital control device also includes: The flow pressure analysis module is configured to: after the first or second early warning module issues an early warning, calculate the flow pressure interference factor based on the steam flow rate and the cavity pressure fluctuation coefficient; First control module: configured to adjust the steam flow rate into the steaming chamber based on the abnormal combination of temperature shock characteristic coefficient and pressure fluctuation coefficient, and flow pressure interference factor when the first warning signal is received; The second control module is configured to adjust the steam flow rate into the steaming chamber based on the flow pressure interference factor and the actual heating rate coefficient when the second warning signal is received. The process parameter acquisition module, data recording module, multidimensional analysis module, temperature combination analysis module, first early warning module, second early warning module, first control module, and second control module are all connected to the control module via signals.

8. The digital processing device for stewing Polygonatum sibiricum according to claim 6, characterized in that, The process parameters include: steam pressure inside the steaming chamber, steam flow rate into the steaming chamber, temperature of Polygonatum odoratum, and temperature of the steaming chamber; the process stages include: heating stage and constant temperature and pressure steaming stage; Heating stage: The heating stage is divided into a first stage and a second stage. In the first stage, the steam flow rate is controlled so that the steaming chamber is heated from room temperature to 80°C at a rate of 1-2°C / min and kept constant for 5-10 minutes without detecting the pressure fluctuation coefficient. In the second stage, the steam flow rate is adjusted so that the steaming chamber is heated to 100°C at a rate of 0.5-1.1°C / min. The allowable pressure fluctuation range in the chamber is ±(0.01-0.015)MPa.

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