Preparation method of AI auxiliary-based concentrated paste of unadded bittersweet fruit

Abstract

The application discloses a kind of preparation methods of no-addition hovenia dulcis fruit concentrated paste based on AI auxiliary, belong to food processing field.The method is through AI system construction hovenia fruit morphology-nutrition correlation database, high flavonoids, high vitamin C content quality raw material is accurately screened;After collection, AI visual detection cleanliness is carried out again, and then AI control pressure squeezing, AI control reference centrifugation obtains hovenia fruit juice, after filtration, AI PID algorithm temperature control 80 DEG C constant temperature concentration 6 hours, combined with online refractometer and AI visual detection determines "drop water into bead" concentration end point, finally after AI leak detection, bottle is stored after sealing.This method is without any exogenous addition throughout the process, AI auxiliary realizes the accurate control of whole process process parameters, both complete retention hovenia fruit flavonoids, vitamin and other nutritional active ingredients, and guarantee product quality stable and uniform, 10 pounds of fresh fruit can be prepared 2 pounds of hovenia paste, process is simple and efficient, raw material utilization rate is high, meet the requirement of food processing digital transformation, the prepared hovenia paste is natural and pure, and nutrition is dense, suitable for natural health scene, and easy to realize large-scale production.

Description

Technical Field

[0001] This invention belongs to the field of food processing technology, specifically relating to a deep processing method for the mature fruit of the mulberry tree (Morchaceae family), and particularly to a pure natural additive-free mulberry extract preparation process that combines artificial intelligence (AI) technology to achieve precise raw material selection, intelligent process control, and real-time quality detection. Background Technology

[0002] The mulberry tree is a deciduous shrub or small tree belonging to the genus Broussonetia of the family Moraceae. Its mature fruit (mulberry fruit) is rich in amino acids, vitamins (such as vitamins C and E), minerals (calcium, iron, zinc, etc.), and also contains a variety of active functional components such as flavonoids and polysaccharides. It has high nutritional value and traditional medicinal value, and is often used in folk medicine to regulate the body, which meets the modern consumer demand for natural and healthy foods.

[0003] However, there are many shortcomings in the processing of jujube fruit that urgently need to be addressed: 1. Blindness in raw material selection: Most of the mulberry fruits are wild, and there is a lack of precise identification technology for high-quality germplasm. The maturity and nutrient content of the fruits fluctuate greatly. Relying on manual selection can easily lead to inconsistent quality of raw materials, which affects the nutritional basis of the final product. 2. Insufficient naturalness and precision in processing: Some processing techniques add exogenous substances such as hydrolytic enzymes, sweeteners, and preservatives, which damage the natural properties of the fruit; traditional processes such as pressing, centrifugation, and concentration rely on manual operation, which can easily lead to problems such as low juice yield, insufficient juice purity, and loss of heat-sensitive nutrients. 3. The preparation process is not intelligent: key parameters such as temperature, pressure, and concentration endpoint lack intelligent control mechanisms and cannot be dynamically adjusted according to raw material batches, resulting in poor consistency of product consistency and nutrient content, and insufficient stability. 4. Lack of integration of digitalization and intelligence: The integration of AI technology with the deep processing of Zhe Guo (a type of fruit) has been low, and production efficiency and quality control need to be improved.

[0004] Based on this, we will develop an AI-assisted additive-free mulberry extract preparation technology to solve problems such as insufficient precision in the selection of high-quality raw materials, large errors in the control of process parameters, and excessive nutrient loss. This will become a key direction for achieving efficient utilization of mulberry fruit resources. Summary of the Invention

[0005] To address the problems of natural property destruction, nutrient loss, complex processes, low utilization rate, and lack of intelligent control in existing processing technologies for mulberry fruit, this invention provides an AI-assisted method for preparing additive-free mulberry fruit concentrate (mulberry extract), achieving the following objectives: 1. No exogenous substances are added throughout the entire process, preserving the natural flavor and nutritional active ingredients of the jujube fruit; 2. By leveraging AI to empower the entire process, we can achieve precision in raw material selection, process parameter control, and quality inspection, thereby improving product stability; 3. Employing an AI-assisted gentle concentration method reduces the loss of heat-sensitive nutrients such as flavonoids and vitamins, thus preserving the product's health benefits; 4. Simplify the processing flow, improve juice utilization and production efficiency, and lower the threshold for large-scale production.

[0006] To achieve the above objectives, the present invention provides the following technical solution: A method for preparing an AI-assisted, additive-free concentrated extract of Opuntia ficus-indica fruit includes the following steps: (1) AI-assisted screening and pretreatment of high-quality raw materials for mulberry fruit: An AI-powered intelligent system with an integrated image recognition module is used to screen mulberry fruits. The image recognition module collects the characteristics of fruit size, color, and plumpness, and compares them with a pre-built mulberry fruit morphology-nutrient association database to screen out high-quality raw materials with flavonoid content ≥1.5mg / g and vitamin C content ≥10mg / 100g. After harvesting, the fruit stalks, branches and leaves are removed, and the fruits are rinsed with running water for 2-3 minutes. The AI ​​vision inspection system collects surface images from two angles and removes fruits with impurities residue ≥0.5% and rotten or spoiled fruits to obtain pre-treated fresh mulberry fruits. (2) AI-controlled pressure pressing for juice extraction: The pretreated jujube fruit is put into a spiral low-temperature press. The AI ​​adjusts the pressing pressure to 0.35-0.45MPa according to the softness and hardness of the fruit, and the pressing temperature is controlled at 25-30℃ to obtain the virgin juice. (3) AI-controlled centrifugal separation: The virgin juice is fed into a high-speed centrifuge. The AI ​​reads the turbidity data and sets the centrifugation speed to 3500-4500 r / min and the centrifugation time to 12-18 min. When the turbidity is >18 NTU, the centrifugation time is extended by 2-3 min to separate the original juice of the mulberry fruit. (4) AI detection, filtering and purification: The juice of the mulberry fruit is filtered at normal pressure through a 100-mesh stainless steel filter. An AI vision inspection system combined with an online refractometer determines that the turbidity of the filtrate is ≤5 NTU, resulting in a smooth juice. (5) AI-assisted isothermal concentration: The finely processed fruit juice is placed in an electrically heated automatic temperature-controlled pot. The AI ​​temperature control module maintains the temperature at 80℃ with a fluctuation range of ≤±0.5℃ using a PID algorithm. The AI ​​controls the stirring rate at 35-55r / min, and the mixture is continuously concentrated for 6 hours. When the soluble solids content reaches 43% as monitored by an online refractometer, the AI ​​visual detection system collects images of the concentrated liquid droplets every 10 seconds. Concentration is stopped once the droplets are determined to be hemispherical at 0.7-0.9cm, thus obtaining the mulberry fruit paste. (6) AI-based seal detection and bottling: The jujube paste was placed into a sterilized brown glass sealed bottle. The AI ​​sealing test system filled the bottle with 0.1MPa inert gas and maintained it for 30 seconds. The sealing was completed after the pressure drop value was less than 0.005MPa.

[0007] Furthermore, the morphological-nutrition association database of the mulberry fruit mentioned in step (1) contains morphological characteristic data of mulberry fruits from different production areas and at different maturity levels, as well as corresponding nutritional component detection data of flavonoids, vitamin C, and polysaccharides, and the database is continuously updated with the screening of new raw materials.

[0008] Furthermore, in step (1), the detection accuracy of the AI ​​image recognition module is at the pixel level, accurately identifying surface damage and insect infestation defects of the fruit.

[0009] Furthermore, in step (2), the pressing chamber of the spiral low-temperature press is made of food-grade stainless steel.

[0010] Furthermore, in step (6), the light transmittance of the brown glass sealed bottle is ≤10%.

[0011] Beneficial effects of this invention: 1. Product benefits and effects Natural, pure, and nutrient-dense: No exogenous substances (including water, preservatives, sweeteners, colorings, etc.) are added throughout the entire process. AI is used to precisely control the entire process of raw material selection and processing. The raw materials are processed by physical methods combined with a low-temperature constant-temperature concentration process to maximize the retention of natural nutrients and active substances such as amino acids, vitamins, flavonoids, and polysaccharides in the fruit, increasing the nutrient retention rate to over 90%. 2 catties of fruit paste corresponds to 10 catties of fresh fruit. The liquid concentrated paste is more easily digested and absorbed by the human body, allowing for rapid access to nutritional essence.

[0012] Outstanding health benefits and stable safety: Continuing the traditional medicinal value of Zhe Guo, long-term and moderate consumption helps to nourish the kidneys and replenish essence, clear the liver and improve eyesight, and moisten the intestines and promote bowel movements; among them, flavonoids have strong antioxidant and anti-inflammatory activities, and polysaccharide components can help regulate the body's immune function. The product has no safety risks from exogenous additives, and AI full-process control ensures that the quality of each batch of products is uniform and stable.

[0013] Extended shelf life and convenient consumption: 80℃ constant temperature concentration removes more than 90% of the moisture, reducing the environment for microbial growth. Combined with AI-sealed inert gas sealing, the shelf life can reach 12 months. The concentration process locks in the sweet and sour flavor of the fruit itself, resulting in a pure taste. After bottling and sealing, it is easy to transport and carry. It can be directly mixed for drinking or spread on the skin, breaking through seasonal limitations to achieve year-round supply.

[0014] It is suitable for a wide range of people: except for those with weak constitution and spleen and stomach who need to consume it in moderation, office workers can supplement nutrition and relieve eye fatigue, middle-aged and elderly people can help regulate their bodies and enhance immunity, and people with constipation can improve their physical condition. It is especially suitable for consumers who pursue natural health preservation.

[0015] 2. The biggest improvement in the production process compared to existing technologies AI-powered raw material selection strengthens the foundation of quality: Existing technologies rely on manual selection of raw materials, which is highly subjective and prone to errors. This invention uses AI image recognition and comparison with a morphology-nutrient database to accurately select high-quality mulberry fruits with high nutritional content and eliminate defective fruits, ensuring the nutritional and quality stability of the product from the source.

[0016] Intelligent control throughout the process, eliminating external additives: Existing processes often improve the effect by adding hydrolytic enzymes, preservatives, etc. This invention uses AI to dynamically adjust key indicators such as pressing pressure, centrifugation parameters, and concentration temperature, which not only ensures the juice yield and product shaping effect, but also eliminates the need for any external additives, completely restoring the true flavor and nutrition of the jujube fruit, meeting the consumer demand for "natural and additive-free".

[0017] The process is extremely simple and efficient, lowering the production threshold: Compared with existing complex deep processing processes, this invention only requires three types of conventional food processing equipment, and the process is simplified to 6 core steps. The AI ​​system reduces the difficulty of operation, and ordinary producers can achieve large-scale production; the conversion efficiency of 10 catties of fresh fruit juice to 6 catties and concentrated to 2 catties significantly improves the utilization rate of raw materials and reduces production costs.

[0018] Precise temperature control for concentration, balancing nutrition and quality: The AI ​​PID algorithm is used for temperature control to avoid the damage of heat-sensitive nutrients caused by temperature fluctuations. Combined with high-frequency visual detection to determine the concentration endpoint, stable shaping can be achieved without the addition of thickeners. This solves the problems of high nutrient loss in existing high-temperature processes and high equipment costs in low-temperature processes, achieving a perfect balance between nutrient retention, taste quality and production efficiency. Attached Figure Description

[0019] Figure 1 This is a schematic diagram illustrating the implementation process of an AI-assisted, additive-free concentrated extract of mulberry fruit (mulberry extract) according to the present invention. Detailed Implementation

[0020] To make the objectives, technical solutions, and advantages of the embodiments of the present invention clearer, the technical solutions of the embodiments of the present invention will be clearly and completely described below with reference to the accompanying drawings. Obviously, the described embodiments are only some embodiments of the present invention, and not all embodiments. The components of the embodiments of the present invention described and shown in the accompanying drawings can generally be arranged and designed in various different configurations.

[0021] This invention proposes an AI-assisted method for preparing additive-free concentrated extract of Opuntia ficus-indica fruit (Opuntia extract), characterized by the following steps: (1) AI-assisted screening and pretreatment of high-quality raw materials for mulberry fruit: An AI intelligent system with an integrated image recognition module is used to screen high-quality mulberry fruits. The image recognition module collects the size, color, and plumpness characteristics of the mulberry fruits and compares them with a pre-built mulberry fruit morphology-nutrient association database to screen out high-quality raw materials with flavonoid content ≥1.5mg / g and vitamin C content ≥10mg / 100g. After harvesting, the fruit stalks, branches and leaves are removed, and the fruits are rinsed with running water for 2-3 minutes. The AI ​​vision inspection system collects surface images from two angles and removes fruits with impurities residue ≥0.5% and rotten fruits to obtain pre-treated fresh mulberry fruits. (2) AI-controlled pressure pressing for juice extraction: The pre-treated fresh mulberry fruit is put into a spiral low-temperature press. The AI ​​dynamically adjusts the pressing pressure to 0.35-0.45MPa based on the fruit's softness and hardness detection data. The pressing temperature is controlled at 25-30℃ to avoid high temperature damage to heat-sensitive nutrients and fully extract the juice to obtain virgin juice. (3) AI-controlled centrifugal separation: The virgin juice is fed into a high-speed centrifuge. The AI ​​reads the turbidity data of the virgin juice in real time. The centrifugation speed is set to 3500-4500 r / min and the centrifugation time is 12-18 min. If the turbidity is >18 NTU, the centrifugation time is extended by 2-3 min to separate the fruit pulp, fruit fragments and other solid impurities from the juice, and obtain the jujube juice with high clarity. This step can achieve a juice yield of 6 catties of juice from 10 catties of fresh fruit. (4) AI detection, filtering and purification: After centrifugation, the juice of the mulberry fruit is filtered under normal pressure through a 100-mesh stainless steel filter. An AI vision detection system combined with an online refractometer determines that the turbidity of the filtrate is ≤5 NTU, further removing fine impurities and suspended matter to ensure that the juice has a uniform and delicate texture. (5) AI-assisted isothermal concentration: The filtered mulberry juice is directly placed into an electrically heated automatic temperature-controlled pot. The AI ​​temperature control module maintains the temperature at 80℃ with a fluctuation range of ≤±0.5℃ using a PID algorithm. The pot is equipped with a stirring device, and the AI ​​system controls the stirring rate at 35-55r / min to avoid local overheating. The concentration is carried out continuously for 6 hours. At the same time, the soluble solids content is monitored in real time by an online refractometer. When the solids content reaches 43%, the AI ​​vision detection system collects images of the concentrated liquid droplets every 10 seconds. Concentration is stopped when the droplets are in a hemispherical state of 0.7-0.9cm, and the water droplets form beads. Mulberry paste is then obtained. (6) AI-based seal detection and bottling: While still hot, pour the Zhe Guo paste into sterilized brown glass sealed bottles (light transmittance ≤10% to reduce light degradation of nutrients). The AI ​​sealing detection system fills the bottle with 0.1MPa inert gas and maintains it for 30 seconds. Once the pressure drop value is <0.005MPa, the sealing is complete.

[0022] Furthermore, the morphological-nutrition association database of mulberry fruit mentioned in step 1 contains morphological characteristic data of mulberry fruit from different production areas and at different maturity levels, as well as corresponding nutritional component detection data such as flavonoids, vitamin C, and polysaccharides. The database will be continuously updated as new raw materials are screened.

[0023] Furthermore, the AI ​​image recognition module in step 1 has a detection accuracy at the pixel level, which can accurately identify defects such as surface damage and insect infestation of fruits, ensuring the quality of raw materials.

[0024] Furthermore, in step 2, the pressing chamber of the spiral cryogenic press is made of food-grade stainless steel to avoid chemical reactions with the raw materials.

[0025] The present invention will be further described in detail below with reference to the embodiments, but the scope of protection of the present invention is not limited to the following embodiments.

[0026] Example 1: Preparation of an AI-assisted additive-free cinnamon paste AI-assisted raw material screening and pretreatment: Ten kilograms of fresh, wild, mature mulberry fruit (85%-90% maturity) from mountainous areas were selected. The AI ​​image recognition module captured images of the fruit, extracting color parameters (L value 48±2, a value 20±1) and diameter (1.0±0.1cm). These parameters were compared with the "Mulberry Fruit High-Quality Raw Material Database" to screen out undamaged, highly nutritious, and qualified raw materials. After manually removing the fruit stalks and fallen leaves, the fruit was rinsed with running water for 2.5 minutes, drained, and then inspected by AI vision to remove 0.4 kilograms of fruit with excessive impurities and spoiled fruit, resulting in 9.6 kilograms of pre-treated mulberry fruit. AI-controlled pressure extraction: 9.6 catties of mulberry fruit were put into a spiral low-temperature press. The AI ​​detected the hardness of the fruit (hardness value 45±3N), and the pressing pressure was adjusted to 0.42MPa. The pressing temperature was controlled at 28℃, and 5.8 catties of virgin juice was collected. AI-controlled centrifugation: The virgin juice was injected into a high-speed centrifuge. The AI ​​read the turbidity detection value as 15 NTU, set the centrifugation speed to 4000 r / min and the centrifugation time to 15 minutes, and collected 6 catties of clear original juice after separating the pulp. AI detection, filtering, and purification: The clarified juice is filtered through a 100-mesh stainless steel filter at normal pressure. An AI vision inspection system determines that the turbidity of the filtrate is 4 NTU, resulting in a smooth juice. AI-assisted constant temperature concentration: The smooth juice is poured into an electrically heated automatic temperature-controlled pot. After the AI ​​temperature module preheats to 60℃, the temperature is increased to 80℃ at a rate of 5℃ / min. The temperature is maintained stably by a PID algorithm, and the stirring rate is set to 45r / min. The pot is simmered for 6 hours. When the online refractometer detects that the soluble solids content reaches 43%, the AI ​​visual detection system detects that the concentrated liquid drops into a 0.8cm hemispherical shape, and the heating is stopped. AI-powered seal detection and bottling: Once the temperature of the ointment drops below 50°C, place it into a sterilized brown glass jar on a sterile operating table. Use an AI sealing test system to fill the jar with 0.1MPa inert gas for 30 seconds. The pressure drop should be less than 0.005MPa. After sealing, invert the jar and cool it to room temperature to obtain 2.2 catties of ointment product. Store the product in a cool, dry place.

[0027] Example 2: Comparison of Product Nutritional Components Nutritional composition analysis was performed on the mulberry extract prepared according to this invention and the mulberry fruit powder prepared by conventional high-temperature drying (120℃, 2 hours). The results showed that the product of this invention had a vitamin C retention rate of 93.1%, a flavonoid content of 1.8 mg / g, and a polysaccharide content of 5.3 g / 100g; while the product prepared by high-temperature drying had a vitamin C retention rate of only 45.1%, a flavonoid content of 0.7 mg / g, and a polysaccharide content of 3.1 g / 100g. This fully demonstrates the advantage of the process of this invention in terms of nutrient retention.

[0028] In summary, the core innovation of this invention lies in: 1. Construct an AI-assisted whole-process system for processing mulberry fruit, and achieve precision in raw material selection, process execution, and quality testing through a morphology-nutrient correlation database and intelligent parameter control; 2. Optimize the combined purification process of AI-controlled pressure pressing, AI-controlled centrifugation, and AI-detection filtration to improve juice yield and juice purity; 3. Determine the core process parameters: AI PID temperature control at 80℃ for 6 hours + AI visual judgment to determine the formation of water droplets into beads. Under the premise of no external addition, achieve the dual goals of nutrient retention and quality stability.

[0029] This invention features a simple process, controllable cost, and significant product advantages, making it suitable for large-scale production and widespread application.

[0030] The present invention and its embodiments have been described above. This description is not restrictive, and the accompanying drawings are only one embodiment of the present invention; the actual structure is not limited thereto. In conclusion, if those skilled in the art are inspired by this description and design similar structures and embodiments without departing from the spirit of the invention, such designs should fall within the protection scope of the present invention.

Claims

1. A method for preparing an AI-assisted, additive-free concentrated extract of *Cudrania tricuspidata* fruit, characterized in that, Includes the following steps: (1) AI-assisted screening and pretreatment of high-quality raw materials for mulberry fruit: An AI-powered intelligent system with an integrated image recognition module is used to screen mulberry fruits. The image recognition module collects the characteristics of fruit size, color, and plumpness, and compares them with a pre-built mulberry fruit morphology-nutrient association database to screen out high-quality raw materials with flavonoid content ≥1.5mg / g and vitamin C content ≥10mg / 100g. After harvesting, the fruit stalks, branches and leaves are removed, and the fruits are rinsed with running water for 2-3 minutes. The AI ​​vision inspection system collects surface images from two angles and removes fruits with impurities residue ≥0.5% and rotten or spoiled fruits to obtain pre-treated fresh mulberry fruits. (2) AI-controlled pressure pressing for juice extraction: The pretreated jujube fruit is put into a spiral low-temperature press. The AI ​​adjusts the pressing pressure to 0.35-0.45MPa according to the softness and hardness of the fruit, and the pressing temperature is controlled at 25-30℃ to obtain the virgin juice. (3) AI-controlled centrifugal separation: The virgin juice is fed into a high-speed centrifuge. The AI ​​reads the turbidity data and sets the centrifugation speed to 3500-4500 r / min and the centrifugation time to 12-18 min. When the turbidity is >18 NTU, the centrifugation time is extended by 2-3 min to separate the original juice of the mulberry fruit. (4) AI detection, filtering and purification: The juice of the mulberry fruit is filtered at normal pressure through a 100-mesh stainless steel filter. An AI vision inspection system combined with an online refractometer determines that the turbidity of the filtrate is ≤5 NTU, resulting in a smooth juice. (5) AI-assisted isothermal concentration: The finely processed fruit juice is placed in an electrically heated automatic temperature-controlled pot. The AI ​​temperature control module maintains the temperature at 80℃ with a fluctuation range of ≤±0.5℃ using a PID algorithm. The AI ​​controls the stirring rate at 35-55r / min, and the mixture is continuously concentrated for 6 hours. When the soluble solids content reaches 43% as monitored by an online refractometer, the AI ​​visual detection system collects images of the concentrated liquid droplets every 10 seconds. Concentration is stopped once the droplets are determined to be hemispherical at 0.7-0.9cm, thus obtaining the mulberry fruit paste. (6) AI-based seal detection and bottling: The jujube paste is placed into a sterilized brown glass sealed bottle. The AI ​​sealing test system fills the bottle with 0.1MPa inert gas and maintains it for 30 seconds. The sealing is completed when the pressure drop value is less than 0.005MPa.

2. The method for preparing an AI-assisted, additive-free concentrated extract of *Cudrania tricuspidata* fruit according to claim 1, characterized in that: The morphological-nutrition association database of mulberry fruit mentioned in step (1) contains morphological characteristic data of mulberry fruit from different production areas and at different maturity levels, as well as corresponding nutritional component detection data of flavonoids, vitamin C and polysaccharides, and the database is continuously updated with the screening of new raw materials.

3. The method for preparing an AI-assisted, additive-free concentrated extract of *Cudrania tricuspidata* fruit according to claim 1, characterized in that: In step (1), the detection accuracy of the AI ​​image recognition module is at the pixel level, accurately identifying surface damage and insect infestation defects of the fruit.

4. The method for preparing an AI-assisted, additive-free concentrated extract of *Cudrania tricuspidata* fruit according to claim 1, characterized in that: In step (2), the pressing chamber of the spiral low-temperature press is made of food-grade stainless steel.

5. The method for preparing an AI-assisted, additive-free concentrated extract of *Cudrania tricuspidata* fruit according to claim 1, characterized in that: In step (6), the light transmittance of the brown glass sealed bottle is ≤10%.

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