A device and method for preparing low-temperature fermented juice of aronia berry granules

Abstract

The present application relates to the technical field of fermentation regulation of aronia melanocarpa, and a device and method for preparing aronia melanocarpa juice by low-temperature fermentation, comprising: a feeding inlet (201), a rotating pulp preparation device (202), a near-infrared spectrum detection device (203), a fermentation chamber (204), a coarse filter device (205), and a central processing unit (206), wherein the feeding inlet (201) is located above the rotating pulp preparation device (202), the near-infrared spectrum detection device (203) is installed on a communication pipeline (207) between the rotating pulp preparation device and the fermentation chamber, the coarse filter device (205) is connected to the bottom end of the fermentation chamber (204), and the central processing unit (206) is respectively connected to the rotating pulp preparation device (202), the near-infrared spectrum detection device (203), and the fermentation chamber (204) through an electrical circuit. The present application improves the taste of aronia melanocarpa juice without destroying the heat-sensitive components of aronia melanocarpa.

Description

Technical Field

[0001] This invention relates to the field of rowan fruit fermentation regulation technology, and in particular to a low-temperature fermentation preparation device and method for rowan fruit juice. Background Technology

[0002] Sorbus is a general term for plants in the genus Sorbus of the Rosaceae family. Some Sorbus varieties (especially black chokeberry, also known as wild cherry or immortal berry) are among the species with the highest content of anthocyanins, polyphenols, and flavonoids among known plants, and have effects such as regulating immunity and inhibiting glycosylation.

[0003] However, rowan fruit contains high levels of tannins, resulting in a sour and astringent taste with a distinct raw, grassy flavor. Directly processed juice has low acceptance, and fermentation is necessary to improve its flavor. Furthermore, the anthocyanins and polyphenols it contains are heat-sensitive components, and traditional high-temperature processing leads to the loss of a large amount of active ingredients. Summary of the Invention

[0004] This invention provides a method for preparing sorrel fruit juice through low-temperature fermentation, the main purpose of which is to improve the taste of sorrel fruit juice without destroying the heat-sensitive components of sorrel fruit.

[0005] To achieve the above objectives, the present invention provides a low-temperature fermentation apparatus for preparing sorrel fruit juice, comprising: The system includes a feed inlet (201), a rotary pulping device (202), a near-infrared spectroscopy detection device (203), a fermentation chamber (204), a coarse filter device (205), and a central processing unit (206). The feed inlet (201) is located above the rotary pulping device (202). The near-infrared spectroscopy detection device (203) is installed on the connecting pipe (207) between the rotary pulping device and the fermentation chamber. The coarse filter device (205) is connected to the bottom of the fermentation chamber (204). The central processing unit (206) establishes circuit connections with the rotary pulping device (202), the near-infrared spectroscopy detection device (203), and the fermentation chamber (204). The fermentation chamber (204) includes a food-grade stainless steel shell (2041), a fermentation regulating port (2042), a pressure sensor (2043), a pressure regulating port (2044), a temperature sensor (2045), and a refrigerant circulation device (2046). The fermentation regulating port (2042) and the pressure regulating port (2044) are located above the food-grade stainless steel shell (2041). The pressure sensor (2044) and the temperature sensor (2045) are installed on the side wall of the food-grade stainless steel shell (2041). The refrigerant circulation device (2046) is attached to the outer wall of the food-grade stainless steel shell (2041).

[0006] To achieve the above objectives, the present invention provides a method for preparing sorrel fruit juice through low-temperature fermentation, comprising: Rowan fruit raw material is obtained, and the rowan fruit raw material is crushed and pulped using a pre-constructed rotary pulping device according to a preset default rotation speed to obtain a mixture of fruit pulp and juice. Using a pre-constructed near-infrared spectroscopy detection device, the fruit pulp and juice mixture is classified into maturity levels based on sugar content detection to obtain maturity grades; According to the maturity level, the rotary pulping equipment is rotated at a variable speed to obtain an optimized fruit mixture. The fruit pulp and juice mixture and the optimized fruit mixture are then sent to a pre-constructed fermentation chamber to obtain fruit pulp and juice to be fermented. According to the maturity level, fermentation auxiliary materials are obtained and put into the fermentation chamber to ferment the fruit pulp and juice to be fermented. During the fermentation process, fermentation time points are recorded, and the fermentation chamber is kept at a constant temperature using a pre-built temperature sensor and a pre-built refrigerant circulation device. The fermentation chamber is also adjusted in stages using a pre-built pressure sensor and a pre-built pressure regulating port, according to the fermentation time points and the pre-built fermentation pressure stage configuration rules. When the fermentation time point reaches the preset end time point, the fruit fermentation mixture is obtained, and the fruit fermentation mixture is sheared and filtered using a pre-constructed coarse filtration device to obtain fermented fruit pulp and juice.

[0007] Optionally, obtaining rowan fruit raw materials includes: Obtain initial rowan fruit raw material, and soak the initial rowan fruit raw material to remove impurities, to obtain coarsely impurity-removed fruit raw material; The coarsely impurity-removed fruit raw material is subjected to particle size sorting to obtain the fruit aggregate sequence and fruit particle size distribution; According to the preset cleaning strategy and the particle size distribution of the fruit, the fruit sets in the fruit set sequence are graded and cleaned to obtain a clean fruit set sequence. According to the preset freezing strategy and the fruit particle size distribution, the clean fruit sets in the clean fruit set sequence are subjected to graded freezing operations to obtain the frozen fruit set sequence. According to the preset mixing ratio, each frozen fruit set in the frozen fruit set sequence is weighed and extracted to obtain frozen rowan fruit raw material; When the frozen rowan fruit raw material is thawed to a preset thawing temperature range, rowan fruit raw material is obtained.

[0008] Optionally, the soaking and impurity removal operation of the initial rowan fruit raw material to obtain a coarsely impurity-removed fruit raw material includes: The initial rowan fruit raw material is subjected to sedimentation filtration to obtain a settled rowan fruit collection and a floating rowan fruit collection; Surface damage and lesions were identified in the floating rowan fruit collection to obtain a collection of fruits with normal surfaces; The collection of fruits with normal surfaces is sorted by internal lesions using X-ray imaging to obtain a collection of healthy fruits; The settled rowan fruit collection and the healthy fruit collection are output to obtain the raw material of coarsely removed impurities.

[0009] Optionally, the step of sending the pulp and juice mixture and the optimized fruit mixture to a pre-constructed fermentation chamber to obtain the pulp and juice to be fermented includes: Using a pre-constructed filter screen in the fermentation chamber, a solid-liquid separation operation is performed on the pulp and juice mixture and the optimized fruit mixture to obtain a pulp aggregate and a juice aggregate. Using a pre-constructed sealed bag, the pulp collection is laid out to a predetermined thickness to obtain a pulp collection to be sterilized; Using the pressure regulating port, the collection of fruit pulp to be sterilized is sterilized according to the preset first sterilization parameters to obtain a sterilized fruit pulp collection, and the collection of fruit juice in the fermentation chamber is sterilized according to the preset second sterilization parameters to obtain a sterilized fruit juice collection. The sterilized fruit pulp collection is added to the sterilized juice collection to obtain fruit pulp juice to be fermented.

[0010] Optionally, the step of adding the fermentation auxiliary material into the fermentation chamber to ferment the fruit pulp and juice includes: Using a pre-constructed fermentation regulating port, pre-constructed sterile glucose water is extracted, and the pre-constructed microbial strain set in the fermentation adjuvant is cultured for a preset activation time to obtain an activated microbial strain set. Using the low-temperature pectinase pre-constructed in the fermentation adjuvant, the pulp and juice to be fermented are subjected to enzymatic hydrolysis for a preset time to obtain an enzymatically hydrolyzed fruit mixture. Using pre-constructed sterile purified water, the enzymatically hydrolyzed fruit mixture is filled to a preset rated fermentation volume, and the pre-constructed ascorbic acid in the fermentation adjuvant is used to adjust the pH of the filled enzymatically hydrolyzed fruit mixture within a preset range to obtain an acidity-adjusted fruit mixture. The activated bacterial strains are released into the acidity-regulating fruit mixture, and fermentation is carried out according to the preset first fermentation parameters. The acidity and alkalinity of the acidity-regulating fruit mixture are monitored in real time to obtain the real-time pH value. When the real-time pH value is detected to be less than the preset first pH threshold, the acidity-regulating fruit mixture is stirred and fermented according to the preset second fermentation parameters to obtain the mid-fermentation product; According to the preset third fermentation parameters, the mid-fermentation product is subjected to static fermentation, and the real-time pH value of the mid-fermentation product is obtained. When the real-time pH value of the mid-stage fermentation product is detected to be less than the preset second pH threshold, the static fermentation process is stopped, the late-stage fermentation product is obtained, and the late-stage fermentation product is cooled to the preset cooling temperature using a pre-constructed refrigerant circulation device.

[0011] Optionally, adjusting the rotational speed of the rotary pulping equipment according to the maturity level to obtain an optimized fruit mixture includes: Using a pre-built maturity-parameter configuration table, query the set of pulping parameters corresponding to the maturity level; Using the rotary pulping equipment, a pulping operation is performed according to the set of pulping parameters to obtain a renewed fruit mixture; The pulp particle size of the updated fruit mixture was identified to obtain a normal distribution of pulp particle size; Based on the preset standard particle size range, calculate the interval conformity rate, mean offset, and distribution width deviation of the normal distribution of the pulp particle size; According to the preset adjustment strategy, the interval compliance rate, mean offset and distribution width deviation are adjusted and evaluated to obtain the adjustment evaluation results; Based on the adjustment and evaluation results, the set of pulping parameters is adjusted to obtain an optimized set of pulping parameters, and the optimized set of pulping parameters is configured in the rotary pulping equipment to obtain an optimized fruit mixture.

[0012] Optionally, the adjustment strategy includes:

[0013]

[0014]

[0015] In the formula, This indicates an adjustment to the assessment results. This indicates that no adjustment is needed. This indicates that adjustments are needed. This represents the interval compliance rate. This refers to the cumulative distribution function of the standard normal distribution, indicating that less than... The cumulative probability of the value of the pulp particle size. , This represents the maximum and minimum values ​​within the standard particle size range. express The absolute value, This indicates the mean offset. Indicates the distribution width deviation. This refers to the standard deviation of the standard particle size range. This indicates that the pulp particle size follows a normal distribution. Indicates the average particle size. Indicates standard deviation; The mean offset is expressed as:

[0016]

[0017] In the formula, This represents the median value within the standard particle size range; The distribution width deviation is expressed as:

[0018]

[0019] In the formula, It is based on the normal distribution. It is configured according to principles.

[0020] Optionally, adjusting the set of pulping parameters based on the adjustment evaluation results to obtain an optimized set of pulping parameters includes: When the adjustment assessment result indicates that adjustment is needed, the spacing adjustment amount is calculated based on the mean offset using a pre-constructed compaction spacing adjustment formula, wherein the compaction spacing adjustment formula is expressed as:

[0021] In the formula, This indicates the amount of spacing adjustment. This represents the preset rowan fruit compaction spacing-particle size correction coefficient; Based on the spacing adjustment amount, the pulping parameter set is updated, and the process is returned to the above steps of configuring the rotary pulping equipment according to the pulping parameter set to obtain the updated fruit mixture, thus obtaining the update adjustment evaluation result; When the update adjustment assessment result indicates that adjustment is needed, the compaction speed adjustment amount is calculated based on the distribution width deviation using a pre-constructed compaction speed adjustment formula, wherein the compaction speed adjustment formula is expressed as:

[0022] In the formula, This indicates the amount of adjustment for the compaction speed. This represents the preset rowan fruit compaction speed - particle size correction coefficient; The set of pulping parameters is updated based on the adjustment amount of the rolling speed to obtain an optimized set of pulping parameters.

[0023] The juice low-temperature fermentation system includes: The rowan fruit crushing module is used to obtain rowan fruit raw materials. Using a pre-constructed rotary pulping device, the rowan fruit raw materials are crushed and pulped according to a preset default speed to obtain a mixture of fruit pulp and juice. The maturity detection module is used to perform a maturity classification operation based on sugar content detection on the pulp and juice mixture using a pre-constructed near-infrared spectroscopy detection device to obtain a maturity level; The rolling-fermentation parameter adjustment module is used to adjust the rotation speed of the rotary pulping equipment according to the maturity level to obtain an optimized fruit mixture, and send the fruit pulp and juice mixture and the optimized fruit mixture to a pre-constructed fermentation chamber to obtain fruit pulp and juice to be fermented. It also obtains fermentation auxiliary materials according to the maturity level and puts the fermentation auxiliary materials into the fermentation chamber to ferment the fruit pulp and juice to be fermented. The low-temperature fermentation module is used to record fermentation time nodes during the fermentation operation, and to control the temperature of the fermentation chamber using a pre-built temperature sensor and a pre-built refrigerant circulation device, and to perform phased pressure adjustment operations on the fermentation chamber according to the fermentation time nodes and the pre-built fermentation pressure stage configuration rules using a pre-built pressure sensor and a pre-built pressure regulating port. The filtration output module is used to obtain the fruit fermentation mixture when the fermentation time node reaches the preset end time point, and to use a pre-constructed coarse filtration device to perform a shearing filtration operation on the fruit fermentation mixture to obtain fermented fruit pulp and juice.

[0024] To address the above problems, the present invention also provides an electronic device, the electronic device comprising: Memory, storing at least one instruction; The processor executes the instructions stored in the memory to implement the above-described method for preparing sorrel fruit juice through low-temperature fermentation.

[0025] To address the aforementioned problems, the present invention also provides a computer-readable storage medium storing at least one instruction, which is executed by a processor in an electronic device to implement the above-described method for preparing sorrel fruit juice through low-temperature fermentation.

[0026] To address the problems described in the background section, this invention first uses a rotary pulping device to crush and extract pulp from rowan fruit raw materials, obtaining a mixture of pulp and juice while retaining more pulp. Specifically, the rowan fruit raw materials undergo freezing treatment to increase the juice yield. This invention classifies the ripeness of batches of pulp and juice mixtures based on sugar content detection, thereby altering the crushing parameters of the rotary pulping device to further increase the juice yield. It also allows for targeted adjustments to the fermentation additives required for subsequent fermentation, preventing quality fluctuations between batches of rowan fruit. Before fermentation, by modifying the parameters in the rotary pulping device, this invention ensures that different batches of rowan fruit raw materials produce pulp of uniform size distribution, thus improving the stability of the subsequent fermentation process. This invention employs low-temperature processing throughout to avoid damaging heat-sensitive substances in the rowan fruit, improving the palatability of the juice and the texture of the pulp through fermentation. Therefore, this invention can improve the taste of rowan fruit juice without damaging the heat-sensitive components of the rowan fruit. Attached Figure Description

[0027] Figure 1 This is a schematic flowchart of a method for preparing sorrel fruit juice by low-temperature fermentation according to an embodiment of the present invention; Figure 2 This is a functional module diagram of a low-temperature fermentation system for sorrel fruit juice provided in an embodiment of the present invention; Figure 3 This is a schematic diagram of the structure of an electronic device for implementing the low-temperature fermentation method for preparing sorrel fruit juice according to an embodiment of the present invention; Figure 4 This is a schematic diagram of an apparatus for preparing sorrel fruit juice using low-temperature fermentation, according to an embodiment of the present invention.

[0028] Explanation of reference numerals in the attached figures: 1. Electronic device; 10. Processor; 11. Memory; 12. Bus; 201 Feed inlet; 202 Rotary pulping equipment; 203 Near-infrared spectroscopy detection equipment; 204 Fermentation chamber; 205 Coarse filtration equipment; 206 Central processing unit; 207 Connecting pipe; Food-grade stainless steel casing 2041; fermentation regulating port 2042; pressure sensor 2043; pressure regulating port 2044; temperature sensor 2045; refrigerant circulation equipment 2046.

[0029] The realization of the objective, functional features and advantages of the present invention will be further explained in conjunction with the embodiments and with reference to the accompanying drawings. Detailed Implementation

[0030] It should be understood that the specific embodiments described herein are merely illustrative of the invention and are not intended to limit the invention.

[0031] This application provides a method for preparing sorrel fruit juice through low-temperature fermentation. The execution entity of this method includes, but is not limited to, at least one electronic device configured to execute the method provided in this application, such as a server or a terminal. In other words, the method can be executed by software or hardware installed on a terminal device or a server device, and the software may be a blockchain platform. The server includes, but is not limited to, a single server, a server cluster, a cloud server, or a cloud server cluster.

[0032] Reference Figure 1 The diagram shown is a schematic flow chart of a low-temperature fermentation method for preparing sorrel fruit juice according to an embodiment of the present invention. In this embodiment, the low-temperature fermentation method for preparing sorrel fruit juice includes: S1. Obtain rowan fruit raw material, and use a pre-constructed rotary pulping device to crush and pulp the rowan fruit raw material according to the preset default speed to obtain a mixture of fruit pulp and juice.

[0033] The raw material of rowan fruit refers to a collection of rowan berries, such as a collection of black rowan fruit.

[0034] The rotary pulping equipment is a device that uses rotation to extrude pulp from sorrel fruit raw materials.

[0035] The default rotational speed is configured as 3000 rpm.

[0036] The crushing and pulping operation refers to the process of using a rotary pulping device to squeeze the rowan fruit raw material to extract its juice.

[0037] The pulp and juice mixture refers to the raw material of rowan fruit that has undergone a crushing and pulping process.

[0038] In detail, in this embodiment of the invention, obtaining rowan fruit raw material includes: Obtain initial rowan fruit raw material, and soak the initial rowan fruit raw material to remove impurities, to obtain coarsely impurity-removed fruit raw material; The coarsely impurity-removed fruit raw material is subjected to particle size sorting to obtain the fruit aggregate sequence and fruit particle size distribution; According to the preset cleaning strategy and the particle size distribution of the fruit, the fruit sets in the fruit set sequence are graded and cleaned to obtain a clean fruit set sequence. According to the preset freezing strategy and the fruit particle size distribution, the clean fruit sets in the clean fruit set sequence are subjected to graded freezing operations to obtain the frozen fruit set sequence. According to the preset mixing ratio, each frozen fruit set in the frozen fruit set sequence is weighed and extracted to obtain frozen rowan fruit raw material; When the frozen rowan fruit raw material is thawed to a preset thawing temperature range, rowan fruit raw material is obtained.

[0039] The initial rowan fruit raw material refers to rowan fruit that has not been cleaned and contains mud, sand, withered branches and leaves, and rotten fruit.

[0040] The soaking and impurity removal operation refers to the process of removing impurities and damaged fruit from the initial rowan fruit raw material through soaking. The coarsely impurity-removed fruit raw material refers to the initial rowan fruit raw material that has undergone the soaking and impurity removal operation.

[0041] The particle size sorting operation refers to the process of grouping rowan fruits of different particle sizes. The fruit set sequence refers to the raw material of coarsely cleaned fruits after particle size sorting. The fruit particle size distribution refers to the maximum particle size of rowan fruits corresponding to each fruit set in the fruit set sequence.

[0042] The cleaning strategy refers to the cleaning process of sorrel fruits of different sizes using different cleaning times and water pressures.

[0043] The graded cleaning operation refers to the process of wrapping and cleaning individual fruit collections with a diameter of less than 1.5cm in a net bag, and cleaning fruit collections with a diameter greater than 1.5cm by spraying (the number of spray cleaning times increases with the diameter).

[0044] The clean fruit set sequence refers to the fruit set sequence that has undergone graded cleaning operations.

[0045] The freezing strategy refers to the procedure of using different levels of freezing methods for rowan fruits of different sizes.

[0046] The tiered freezing operation refers to freezing collections of fruits with a diameter less than 1.5 cm at -15 degrees Celsius for 10 hours, and freezing collections of fruits with a diameter greater than 1.5 cm at -20 degrees Celsius for 16 hours.

[0047] The frozen fruit collection sequence refers to a clean fruit collection sequence that has undergone graded freezing operations.

[0048] The mixing ratio is configured to proportionally adjust the quantities for each size category. Specifically, the mixing ratio can also be adaptively adjusted based on the inventory ratio of fruits of various sizes within the enterprise.

[0049] The weighing extraction refers to the process of obtaining frozen fruits in an equal proportion by mass from each frozen fruit set in the frozen fruit set sequence. The frozen rowan fruit raw material refers to a single batch of frozen fruits obtained from the frozen fruit set sequence.

[0050] The thawing temperature range is configured as follows: thawing temperature 5~10 degrees Celsius, thawing time 2~4 hours.

[0051] Specifically, in this embodiment of the invention, the initial rowan fruit raw material is first preliminarily cleaned by soaking to remove impurities, resulting in coarsely cleaned fruit raw material. Then, a particle size sorter is used to sort the coarsely cleaned fruit raw material by particle size, resulting in a fruit aggregate sequence and fruit particle size distribution.

[0052] Specifically, to avoid incomplete cleaning of impurities in the stem recesses of large fruits (diameter greater than 1.5cm), this invention employs multiple spraying methods for washing. Furthermore, to reduce friction damage to the fruits, this invention uses a mesh bag washing method, ultimately resulting in a clean collection of fruits.

[0053] In order to ensure that the tissue near the pit of each large-sized rowan fruit is fully frozen, and to ensure that each small-sized rowan fruit is not over-frozen and thus loses its pulp, the present invention freezes each clean fruit set in the clean fruit set sequence by means of graded freezing, so as to obtain a frozen fruit set sequence.

[0054] Specifically, in this embodiment of the invention, frozen fruits can be extracted from the frozen fruit collection sequence according to the matching ratio set by the enterprise as frozen rowan fruit raw materials of the same batch, and thawed to the thawing temperature range to obtain rowan fruit raw materials that can be used downstream.

[0055] In detail, in this embodiment of the invention, the soaking and impurity removal operation of the initial rowan fruit raw material to obtain the coarsely impurity-removed fruit raw material includes: The initial rowan fruit raw material is subjected to sedimentation filtration to obtain a settled rowan fruit collection and a floating rowan fruit collection; Surface damage and lesions were identified in the floating rowan fruit collection to obtain a collection of fruits with normal surfaces; The collection of fruits with normal surfaces is sorted by internal lesions using X-ray imaging to obtain a collection of healthy fruits; The settled rowan fruit collection and the healthy fruit collection are output to obtain the raw material of coarsely removed impurities.

[0056] The sedimentation filtration process refers to the sorting of initial rowan fruit raw materials by placing them into a water tank, where high-quality rowan fruits naturally settle and inferior rowan fruits float. The sedimented rowan fruit aggregate refers to the high-quality rowan fruits that settle during sedimentation filtration. The floating rowan fruit aggregate refers to the inferior rowan fruits that float during sedimentation filtration.

[0057] The surface damage and lesion identification refers to the image recognition process for identifying surface defects and pests / diseases on the rowan fruit. The set of normal surface fruit refers to the set of rowan fruits that have passed the surface damage and lesion identification within the floating rowan fruit set.

[0058] The X-ray internal lesion sorting operation refers to the process of removing rowan fruits with internal cavities or lesions through X-ray irradiation. The healthy fruit collection refers to the rowan fruits retained after the X-ray internal lesion sorting operation.

[0059] Specifically, this invention first uses a highly efficient sedimentation filtration process to separate the initial rowan fruit raw material, resulting in a set of settled rowan fruits and a set of floating rowan fruits. The floating rowan fruit set includes not only rowan fruits with surface damage and internal lesions, but also a large number of underdeveloped but edible secondary fruits. Therefore, this invention requires further screening of the floating rowan fruit set.

[0060] Specifically, this invention first identifies surface damage and lesions, screening out rowan fruits with normal surfaces to obtain a set of normal fruits. Then, X-ray analysis is used to analyze the internal state of the rowan fruits, removing those with internal cavities or lesions, resulting in a set of healthy fruits. Finally, the set of settled rowan fruits and the set of healthy fruits are output together to obtain the crudely removed fruit raw material.

[0061] S2. Using a pre-constructed near-infrared spectroscopy detection device, the pulp and juice mixture is classified into maturity levels based on sugar content detection to obtain maturity grades.

[0062] The near-infrared spectroscopy detection equipment refers to a device that uses spectral analysis to detect the amount of sugar extracted from a mixture of fruit pulp and juice.

[0063] The maturity classification operation based on sugar content detection refers to the process of grading the maturity of rowan fruit by sugar concentration. The maturity level refers to the identification result of the maturity classification operation based on sugar content detection. For example, batches with sugar content >15°Brix are classified as high maturity, batches with sugar content <12°Brix are classified as low maturity, and batches in between are classified as normal maturity.

[0064] Furthermore, such as Figure 4 The diagram shows a schematic of an apparatus for preparing sorrel fruit juice using low-temperature fermentation, according to an embodiment of the present invention.

[0065] The sorrel fruit juice low-temperature fermentation preparation device includes an inlet 201, a rotary pulping device 202, a near-infrared spectroscopy detection device 203, a fermentation chamber 204, a coarse filter device 205, and a central processing unit 206. The inlet 201 is located above the rotary pulping device 202. The near-infrared spectroscopy detection device 203 is installed on the connecting pipe 207 between the rotary pulping device and the fermentation chamber. The coarse filter device 205 is connected to the bottom of the fermentation chamber 204. The central processing unit 206 establishes circuit connections with the rotary pulping device 202, the near-infrared spectroscopy detection device 203, and the fermentation chamber 204. The fermentation chamber 204 includes a food-grade stainless steel shell (2041), a fermentation regulating port (2042), a pressure sensor (2043), a pressure regulating port (2044), a temperature sensor (2045), and a refrigerant circulation device (2046). The fermentation regulating port (2042) and the pressure regulating port (2044) are located above the food-grade stainless steel shell (2041). The pressure sensor (2044) and the temperature sensor (2045) are installed on the side wall of the food-grade stainless steel shell (2041). The refrigerant circulation device (2046) is attached to the outer wall of the food-grade stainless steel shell (2041).

[0066] The feed inlet 201 refers to a funnel-like device used to receive rowan fruit raw materials and increase the feeding speed.

[0067] The rotary pulping device 202 refers to a juicing device that uses rotation to crush the pulp, in order to retain relatively intact pulp.

[0068] The near-infrared spectroscopy detection device 203 is a device that uses near-infrared light to perform spectral analysis, thereby diagnosing the sugar content of a sample (a mixture of fruit pulp and juice).

[0069] The fermentation chamber 204 refers to a container with adjustable temperature and pressure, which is the main area where the fermentation process occurs.

[0070] The coarse filtration device 205 refers to a filter device with a 5mm pore size, used to cut fruit pulp larger than 5mm into small fruit pulp particles.

[0071] The central processing unit 206 is a device that executes the calculation process of the fermentation preparation method of this scheme. It is used to control the rolling spacing and rolling speed in the rotary pulping equipment, and also to control the temperature and air pressure in the fermentation chamber.

[0072] The connecting pipe 207 refers to the channel that transports the pulp and juice mixture and the optimized fruit mixture produced in the rotary pulping equipment to the fermentation chamber.

[0073] The food-grade stainless steel outer shell 2041 is a container shell made of 316L stainless steel, with a wall thickness of 5mm, an effective volume of 1000L, and an inner wall polishing roughness Ra≤0.8μm.

[0074] The fermentation regulating port 2042 refers to the window area above the fermentation chamber 204, which is used to add fermentation auxiliary materials into the fermentation chamber 204.

[0075] The pressure sensor 2043 refers to a device that can collect the air pressure value inside the fermentation chamber 204.

[0076] The pressure regulating port 2044 refers to the gas channel connecting the inside of the fermentation chamber 204, which is used to change the gas pressure inside the fermentation chamber 204.

[0077] The temperature sensor 2045 refers to a device that can collect the internal temperature value of the fermentation chamber 204.

[0078] The refrigerant circulation device 2046 refers to a device that is configured on the outer shell of the fermentation chamber 204 but can change the internal temperature of the fermentation chamber 204.

[0079] For details, please refer to Figure 4 As shown in this embodiment of the invention, the rowan fruit raw material is first fed into the rotary pulping device 202 through the feed inlet 201. The rotary pulping device 202 crushes the rowan fruit raw material to produce a pulp and juice mixture. Then, the pulp and juice mixture is sent to the fermentation chamber 204 through the connecting pipe 207. During this sending process, the sugar content of the pulp and juice mixture can be identified by the near-infrared spectroscopy detection device 203, thereby inferring the maturity level of this batch of rowan fruit raw material.

[0080] Specifically, in this embodiment of the invention, the maturity level is transmitted to the central processing unit 206, thereby allowing the central processing unit 206 to adjust the rolling spacing and rolling speed of the rotary pulping equipment 202, and to prepare fermentation auxiliary materials in advance for the subsequent fermentation process.

[0081] Specifically, in this embodiment of the invention, fermentation can be carried out after the fermentation adjuvants, the fruit pulp and juice mixture initially prepared by the rotary pulping equipment 202, and the subsequently prepared optimized fruit mixture are all put into the fermentation chamber 204.

[0082] Specifically, during the fermentation process, the present invention utilizes a central processing unit 206 to receive data collected by a pressure sensor 2043 and a temperature sensor 2045, thereby regulating the pressure regulating port 2044 and the refrigerant circulation device 2046 to ensure that the temperature and pressure throughout the fermentation process meet the desired fermentation conditions.

[0083] Specifically, in this embodiment of the invention, after the fermentation process is completed, a fruit fermentation mixture is obtained. The fruit fermentation mixture can be sheared and filtered by a coarse filtration device 205 to obtain fermented fruit pulp and juice.

[0084] Specifically, in this embodiment of the invention, the sugar content of the fruit pulp and juice mixture is first detected using a near-infrared spectroscopy detection device. Then, the ripeness level is obtained by identifying the sugar content detection results against the preset 12°Brix and 15°Brix intervals.

[0085] S3. According to the maturity level, the rotary pulping equipment is rotated and the speed is adjusted to obtain an optimized fruit mixture. The fruit pulp and juice mixture and the optimized fruit mixture are then sent to a pre-constructed fermentation chamber to obtain fruit pulp and juice to be fermented.

[0086] The aforementioned rotary speed adjustment operation refers to the process of configuring the rotary pulping equipment by selecting an appropriate crushing speed according to different maturity levels, thereby changing the ratio of juice to pulp.

[0087] The optimized fruit mixture refers to a mixture of fruit pulp and juice obtained by crushing and extracting pulp through an adjusted rotation speed regulation.

[0088] The fermentation chamber refers to a container that controls the temperature, pressure, and fermentation additives, and is the main area where the subsequent fermentation process takes place.

[0089] The unfermented fruit pulp and juice refers to a mixture of fruit pulp and juice mixture and optimized fruit mixture, which has not yet started the fermentation process.

[0090] In detail, in this embodiment of the invention, the step of adjusting the rotational speed of the rotary pulping equipment according to the maturity level to obtain an optimized fruit mixture includes: Using a pre-built maturity-parameter configuration table, query the set of pulping parameters corresponding to the maturity level; Using the rotary pulping equipment, a pulping operation is performed according to the set of pulping parameters to obtain a renewed fruit mixture; The pulp particle size of the updated fruit mixture was identified to obtain a normal distribution of pulp particle size; Based on the preset standard particle size range, calculate the interval conformity rate, mean offset, and distribution width deviation of the normal distribution of the pulp particle size; According to the preset adjustment strategy, the interval compliance rate, mean offset and distribution width deviation are adjusted and evaluated to obtain the adjustment evaluation results; Based on the adjustment and evaluation results, the set of pulping parameters is adjusted to obtain an optimized set of pulping parameters, and the optimized set of pulping parameters is configured in the rotary pulping equipment to obtain an optimized fruit mixture.

[0091] The maturity-parameter configuration table refers to a table developed by the company that stores the correspondence between each maturity level and pulping process parameters.

[0092] The set of pulping parameters refers to the pulping parameters corresponding to the maturity level.

[0093] The parameter configuration refers to the process of sending a set of pulping parameters to the rotary pulping equipment so that the rotary pulping equipment can perform the operation.

[0094] The updated fruit mixture refers to the mixture of fruit pulp and juice produced under the set of pulping parameters.

[0095] The pulp particle size identification refers to the process of identifying the size of each piece of fruit pulp. The normal distribution of pulp particle size refers to the pulp particle size identification results of the updated fruit mixture.

[0096] The standard particle size range is configured as 2~8mm.

[0097] The interval conformity rate refers to the proportion of fruit pulp particles whose particle size falls within the standard particle size range.

[0098] The mean offset represents the deviation between the center of the particle size distribution and the center of the standard particle size range.

[0099] The distribution width deviation refers to the deviation of particle size uniformity from the standard requirement in terms of distribution width. For example, if the preset acceptable uniformity requirement is that particle size fluctuation does not exceed 1 / 6 of the interval width (i.e., 3 / 6 of the normal distribution)... In principle, if 99.7% of the samples fall within the range, then the standard deviation of the standard particle size range is:

[0100] , This indicates the maximum and minimum values ​​within the standard particle size range.

[0101] The adjustment strategy refers to the rules specified by the enterprise for determining whether to adjust the set of pulping parameters.

[0102] The adjustment evaluation refers to the process of identifying whether the interval compliance rate, mean offset, and distribution width deviation meet the adjustment conditions based on the adjustment strategy. The adjustment evaluation result refers to the evaluation result of the adjustment strategy on the interval compliance rate, mean offset, and distribution width deviation, including both cases where adjustment is needed and cases where no adjustment is needed.

[0103] The optimized pulping parameter set refers to the set of parameters after parameter adjustment.

[0104] In detail, in this embodiment of the invention, the adjustment strategy includes:

[0105]

[0106]

[0107] In the formula, This indicates an adjustment to the assessment results. This indicates that no adjustment is needed. This indicates that adjustments are needed. This represents the interval compliance rate. This refers to the cumulative distribution function of the standard normal distribution, indicating that less than... The cumulative probability of the value of the pulp particle size. , This represents the maximum and minimum values ​​within the standard particle size range. express The absolute value, This indicates the mean offset. Indicates the distribution width deviation. This refers to the standard deviation of the standard particle size range. This indicates that the pulp particle size follows a normal distribution. Indicates the average particle size. Indicates standard deviation; The mean offset is expressed as:

[0108]

[0109] In the formula, This represents the median value of the standard particle size range; The distribution width deviation is expressed as:

[0110]

[0111] In the formula, It is based on the normal distribution. configured in principle.

[0112] Specifically, in the embodiments of the present invention, the closer the value is to 1, the higher the conformity. Generally, it is required that for pulping of Sorbus pohuashanensis fruits, ≥ 90% is qualified. In addition, since the taste of Sorbus pohuashanensis fruit granule juice has moderate sensitivity to particle size deviation, consumers can hardly perceive the taste difference when the average particle size deviation does not exceed 10% of the interval width. Therefore, it is required that the proportion indicates that the relative deviation does not exceed 10% of the interval width, which meets the taste tolerance requirements of the product.

[0113] Specifically, in the embodiments of the present invention, when the standard deviation of Sorbus pohuashanensis fruit pulp is 20% larger than the standard value within an acceptable range, the stability of subsequent fermentation and filling processes will not be affected, and no obvious delamination or precipitation will occur. Therefore, the proportion the value of 20% meets the product stability requirements.

[0114] In detail, in the embodiments of the present invention, the step of adjusting parameters of the pulping parameter set according to the adjustment evaluation result to obtain an optimized pulping parameter set includes: when the adjustment evaluation result indicates that adjustment is required, calculating a spacing adjustment amount according to the average offset by using a pre-constructed rolling spacing adjustment formula, wherein the rolling spacing adjustment formula is expressed as:

[0115] In the formula, represents the spacing adjustment amount, represents a preset Sorbus pohuashanensis fruit rolling spacing-particle size correction coefficient; updating the pulping parameter set according to the spacing adjustment amount, and returning the step of configuring parameters of the rotary pulping equipment according to the pulping parameter set to obtain an updated fruit mixture, thereby obtaining an updated adjustment evaluation result; when the updated adjustment evaluation result indicates that adjustment is required, calculating a rolling speed adjustment amount according to the distribution width deviation by using a pre-constructed rolling speed adjustment formula, wherein the rolling speed adjustment formula is expressed as:

[0116] In the formula, represents the rolling speed adjustment amount, represents a preset Sorbus pohuashanensis fruit rolling speed-particle size correction coefficient; updating the pulping parameter set according to the rolling speed adjustment amount to obtain an optimized pulping parameter set.

[0117] The rolling spacing adjustment formula and the subsequent rolling speed adjustment formula are based on a mapping relationship obtained from experimental experience. For rowan berries, Configured to 0.8, The configuration is set to 500.

[0118] The spacing adjustment amount refers to the change in the compaction spacing of the compaction equipment that needs adjustment, calculated based on the mean offset. Similarly, the compaction speed adjustment amount is the change in the compaction speed of the compaction equipment that needs adjustment, calculated based on the distribution width deviation.

[0119] The updated adjustment evaluation result refers to the adjustment evaluation result corresponding to the pulp and juice produced during the crushing and pulverizing process after the spacing in the set of pulping parameters is adjusted.

[0120] Specifically, in this embodiment of the invention, the compaction spacing of the rotary pulping equipment is first adjusted, and then the pulp and juice mixture is re-observed to obtain an updated adjustment evaluation result. When the updated adjustment evaluation result indicates that no adjustment to the pulping parameter set is required, an optimized fruit mixture can be obtained. If the updated adjustment evaluation result indicates that the pulping parameter set still needs adjustment, then the compaction speed in the pulping parameter set is adjusted according to the above-mentioned compaction speed adjustment formula, thereby updating the pulping parameter set to obtain an optimized pulping parameter set, which is then imported into the rotary pulping equipment to obtain an optimized fruit mixture.

[0121] In detail, in this embodiment of the invention, sending the fruit pulp and juice mixture and the optimized fruit mixture to a pre-constructed fermentation chamber to obtain the fruit pulp and juice to be fermented includes: Using a pre-constructed filter screen in the fermentation chamber, solid-liquid separation is performed on the pulp and juice mixture and the optimized fruit mixture to obtain a pulp aggregate and a juice aggregate. Using a pre-constructed sealed bag, the pulp collection is laid out to a predetermined thickness to obtain a pulp collection to be sterilized; Using the pressure regulating port, the collection of fruit pulp to be sterilized is sterilized according to the preset first sterilization parameters to obtain a sterilized fruit pulp collection, and the collection of fruit juice in the fermentation chamber is sterilized according to the preset second sterilization parameters to obtain a sterilized fruit juice collection. The sterilized fruit pulp collection is added to the sterilized juice collection to obtain fruit pulp juice to be fermented.

[0122] The filter screen refers to a device capable of filtering fruit pulp particles larger than 2 mm in diameter. The solid-liquid separation operation refers to the process of separating fruit pulp particles larger than 2 mm from fruit pulp and juice particles smaller than 2 mm in the fruit pulp and juice mixture and the optimized fruit mixture using the filter screen.

[0123] The pulp aggregate refers to pulp particles larger than 2mm in the pulp-juice mixture and the optimized fruit mixture, while the juice aggregate refers to pulp and juice particles smaller than 2mm in the pulp-juice mixture and the optimized fruit mixture.

[0124] The sealed bag refers to a bag whose internal gas pressure can be controlled.

[0125] The preset thickness is configured to be 4cm.

[0126] The paving operation refers to the process of stacking the fruit pulp in a flat manner.

[0127] The fruit pulp collection to be sterilized refers to a collection of fruit pulp that is stored in a sealed bag and laid flat.

[0128] The pressure regulating interface refers to a port that can change the internal gas pressure.

[0129] The first sterilization parameters are configured as follows: temperature 20°C, air pressure 530MPa, and duration 5 minutes.

[0130] The sterilization operation refers to high-pressure low-temperature sterilization.

[0131] The sterilized fruit pulp collection refers to the collection of fruit pulp to be sterilized after sterilization operation with the first sterilization parameter.

[0132] The second sterilization parameters are configured as follows: headspace ≤ 5%, temperature 20℃, air pressure 500MPa, and duration 3 minutes.

[0133] The sterilized juice collection refers to the juice collection that has undergone sterilization operation with the second sterilization parameter.

[0134] Specifically, in this embodiment of the invention, pure fruit juice has good fluidity and uniform pressure transmission, allowing for sterilization at a lower pressure (500 MPa, 3 minutes), resulting in lower energy consumption. Simultaneously, the retention rate of heat-sensitive components (anthocyanins, polyphenols) in the fruit juice is higher than with mixed sterilization. Furthermore, after separation, the fruit granules are sterilized individually, avoiding the shear force of the flowing juice and preventing them from being squeezed together, thus maintaining a high degree of integrity after sterilization.

[0135] Specifically, this invention first uses a 2mm filter to perform solid-liquid separation on the mixture of fruit pulp and juice and the optimized fruit mixture, obtaining a pulp aggregate and a juice aggregate. Then, using a sealed bag, the pulp aggregate is spread out to a preset thickness to obtain a pulp aggregate to be sterilized. This pulp aggregate is then subjected to a high-pressure, low-temperature sterilization process based on a first sterilization parameter within the sealed bag, resulting in a sterilized pulp aggregate.

[0136] Specifically, in this embodiment of the invention, the juice collection is stored at the bottom of the fermentation chamber, where a pressure regulating interface can be directly configured to ensure that the internal environment of the fermentation chamber meets the second sterilization parameters. This allows for high-pressure, low-temperature sterilization of the juice collection, resulting in a sterilized juice collection. Finally, the sterilized pulp collection is mixed with the sterilized juice collection to obtain the pulp and juice to be fermented, preventing interference from other microorganisms in the subsequent fermentation process.

[0137] S4. According to the maturity level, obtain the fermentation auxiliary material and put the fermentation auxiliary material into the fermentation chamber to ferment the pulp and juice to be fermented.

[0138] The fermentation adjuvants refer to the collection of substances required during the fermentation process, such as substances that regulate acidity and alkalinity, substances that inhibit miscellaneous bacteria, and various types of bacteria in specific proportions.

[0139] Specifically, this invention can adjust the proportion of fermentation additives for fruit pulp and juice of different maturity levels based on the company's production experience.

[0140] The fermentation process refers to the process by which, under suitable temperature, pH and other conditions, substances such as sugars, proteins, and tannins (e.g., unpleasant flavor substances) in the pulp and juice to be fermented are transformed into target products (e.g., flavor substances, amino acids and other nutrients, glycerol and other substances that adjust the taste) through the metabolic activities of microorganisms (bacteria, etc.).

[0141] In detail, in this embodiment of the invention, the step of adding the fermentation auxiliary material into the fermentation chamber to ferment the fruit pulp and juice includes: Using a pre-constructed fermentation regulating port, pre-constructed sterile glucose water is extracted, and the pre-constructed microbial strain set in the fermentation adjuvant is cultured for a preset activation time to obtain an activated microbial strain set. Using the low-temperature pectinase pre-constructed in the fermentation adjuvant, the pulp and juice to be fermented are subjected to enzymatic hydrolysis for a preset time to obtain an enzymatically hydrolyzed fruit mixture. Using pre-constructed sterile purified water, the enzymatically hydrolyzed fruit mixture is filled to a preset rated fermentation volume, and the pre-constructed ascorbic acid in the fermentation adjuvant is used to adjust the pH of the filled enzymatically hydrolyzed fruit mixture within a preset range to obtain an acidity-adjusted fruit mixture. The activated bacterial strains are released into the acidity-regulating fruit mixture, and fermentation is carried out according to the preset first fermentation parameters. The acidity and alkalinity of the acidity-regulating fruit mixture are monitored in real time to obtain the real-time pH value. When the real-time pH value is detected to be less than the preset first pH threshold, the acidity-regulating fruit mixture is stirred and fermented according to the preset second fermentation parameters to obtain the mid-fermentation product; According to the preset third fermentation parameters, the mid-fermentation product is subjected to static fermentation, and the real-time pH value of the mid-fermentation product is obtained. When the real-time pH value of the mid-stage fermentation product is detected to be less than the preset second pH threshold, the static fermentation process is stopped, the late-stage fermentation product is obtained, and the late-stage fermentation product is cooled to the preset cooling temperature using a pre-constructed refrigerant circulation device.

[0142] The fermentation regulating port refers to a window through which fermentation auxiliary materials can be added to the fermentation chamber.

[0143] The sterile glucose solution is prepared as follows: bacterial powder mass: glucose solution volume = 1g: 10~15mL, sterile glucose solution with a concentration of 2% at a temperature of 30 degrees Celsius.

[0144] The microbial strain set refers to a pre-configured microbial strain set for the enterprise. For example, according to the juice type of rowan fruit, this invention configures Lactobacillus plantarum LP-299v, Lactobacillus paracasei LC-01 and Candida albicans (aromatic type) in proportions of 50%:35%:15%.

[0145] The pre-set activation time refers to the process of culturing the bacterial strain collection in sterile glucose water for 15-20 minutes. The activated bacterial strain collection refers to the bacterial strain collection that has undergone the pre-set activation time culturing operation.

[0146] The low-temperature pectinase is prepared from Aspergillus niger and is used to moderately decompose the pectin in the juice, reduce the viscosity of the juice, avoid stratification and precipitation after fermentation, and release anthocyanins and polysaccharides wrapped in the cell wall to improve nutrient utilization.

[0147] The pre-set enzymatic hydrolysis time refers to the process of using a low-temperature pectinase to decompose the pectin in the fruit pulp and juice to be fermented for 4-6 hours. The enzymatically hydrolyzed fruit mixture refers to the fruit pulp and juice to be fermented after undergoing the pre-set enzymatic hydrolysis time, for example, a volume of 700L.

[0148] The sterile purified water refers to distilled water free of bacteria. The rated fermentation volume is configured as 1000L.

[0149] The ascorbic acid mentioned refers to vitamin C.

[0150] The preset pH range is configured to be 4.0.

[0151] The acidity-adjusting fruit mixture refers to an enzymatically hydrolyzed fruit mixture in which sterile purified water and ascorbic acid are added to achieve a solution pH of 4.0.

[0152] The first fermentation parameters are 20℃, 8-10 hours, and standing. The real-time pH value refers to the real-time acidity or alkalinity of the acidity-adjusting fruit mixture.

[0153] The first pH threshold is configured to be 3.6.

[0154] The preset second fermentation parameters refer to 15°C, 6~8h, low-speed stirring (8rpm) for 10 minutes every 2 hours.

[0155] The mid-fermentation product refers to the acidity-adjusted fruit mixture that has undergone a stirring fermentation process with the second fermentation parameter.

[0156] The third fermentation parameters are configured as follows: 12℃, 4~6h, and static setting.

[0157] The second pH threshold is configured as 3.3.

[0158] The late-stage fermentation product refers to the mid-stage fermentation product with a pH value of 3.3.

[0159] The refrigerant circulation equipment refers to the equipment that controls the temperature inside the fermentation chamber.

[0160] The preset cooling temperature is configured as 4°C.

[0161] Specifically, in this embodiment of the invention, the bacterial strain collection is first cultured in sterile glucose water for a preset activation time to obtain an activated bacterial strain collection. In addition, a low-temperature pectinase can be simultaneously used to perform enzymatic hydrolysis on the fruit pulp and juice to be fermented for a preset time, obtaining an enzymatically hydrolyzed fruit mixture, thereby increasing the juice yield.

[0162] Specifically, in order to meet the living environment of the bacterial strain, the present invention can also adjust the pH of the enzymatically hydrolyzed fruit mixture filled with sterile pure water within a preset pH range using ascorbic acid to obtain an acidity-regulated fruit mixture.

[0163] This invention divides the fermentation process into stages based on time points or pH thresholds at each stage. Specifically, the activated bacterial strain is released into the acidity-regulating fruit mixture, constituting the initial fermentation stage, which can be initiated using the first fermentation parameter. When the real-time pH value is lower than the preset first pH threshold, the process enters the middle stage, where the acidity-regulating fruit mixture is agitated using the second fermentation parameter to obtain the middle fermentation product. Then, the process proceeds to the later stage, where the middle fermentation product is statically fermented using the third fermentation parameter until its real-time pH value is lower than the preset second pH threshold. At this point, the static fermentation process is stopped, yielding the later fermentation product, which is then cooled to a preset cooling temperature to inhibit bacterial activity and maintain stable viable cell count and flavor.

[0164] S5. During the fermentation process, the fermentation time nodes are recorded, and the fermentation chamber is kept at a constant temperature using a pre-built temperature sensor and a pre-built refrigerant circulation device. The fermentation chamber is also adjusted in stages using a pre-built pressure sensor and a pre-built pressure regulating port, according to the fermentation time nodes and the pre-built fermentation pressure stage configuration rules.

[0165] The fermentation time points refer to the time periods during which the fermentation process begins. For example, 0-6 hours is the enzymatic hydrolysis stage, with inoculum activation occurring in the last 20 minutes of the 0-6 hour period; 7-16 hours is the early fermentation stage; 17-23 hours is the middle fermentation stage; and 24-30 hours is the late fermentation stage.

[0166] The temperature sensor mentioned here refers to a sensor that detects the temperature inside the fermentation chamber.

[0167] The refrigerant circulation equipment is configured to adjust the temperature inside the fermentation chamber.

[0168] The constant temperature control refers to the process of controlling the temperature inside the fermentation chamber to meet the temperature requirements at various time periods.

[0169] The pressure sensor refers to a sensor that detects the air pressure inside the fermentation chamber. The pressure regulating port refers to an interface for adjusting the air pressure inside the fermentation chamber.

[0170] Specifically, in this embodiment of the invention, temperature and pressure can be controlled at each stage according to time points. The invention uses temperature sensors and a pre-built refrigerant circulation system to maintain a constant temperature in the fermentation chamber. For example, the temperature is set at 18°C ​​during the enzymatic hydrolysis stage, 20°C during the early fermentation stage, and 12°C during the later fermentation stage.

[0171] Specifically, this invention utilizes a pre-constructed pressure sensor and a pre-constructed pressure regulating port to perform phased pressure adjustments on the fermentation chamber according to the fermentation time points and pre-constructed fermentation pressure stage configuration rules. For example, a slightly positive pressure of 0.02~0.05 MPa is configured in the early stage of fermentation, and a slightly negative pressure of -0.01~0 MPa is configured in the middle stage of fermentation.

[0172] S6. When the fermentation time point reaches the preset end time point, the fruit fermentation mixture is obtained, and the fruit fermentation mixture is sheared and filtered using a pre-constructed coarse filtration device to obtain fermented fruit pulp and juice.

[0173] The fruit fermentation mixture refers to fruit pulp and juice that has undergone a complete fermentation process.

[0174] The coarse filtration equipment refers to a device with a pore size of 5mm that can squeeze and cut fruit pulp with a particle size larger than 5mm through a pressure plate.

[0175] The shearing and filtering operation refers to the process of squeezing and cutting fruit pulp with a particle size greater than 5mm to less than 5mm using a coarse filtration device.

[0176] The fermented fruit pulp and juice refer to a fruit fermentation mixture that has undergone shearing and filtration.

[0177] Specifically, in this embodiment of the invention, after fermentation is complete, the fruit fermentation mixture can be sheared and filtered at a low temperature of 5°C to obtain fermented fruit pulp and juice, thus preventing the nutrients from being destroyed by temperature.

[0178] To address the problems described in the background section, this invention first uses a rotary pulping device to crush and extract pulp from rowan fruit raw materials, obtaining a mixture of pulp and juice while retaining more pulp. Specifically, the rowan fruit raw materials undergo freezing treatment to increase the juice yield. This invention classifies the ripeness of batches of pulp and juice mixtures based on sugar content detection, thereby adjusting the crushing parameters of the rotary pulping device to further increase the juice yield. It also allows for adjustments to the fermentation additives required for subsequent fermentation, specifically tailoring the pulp and juice mixture to each batch and avoiding quality fluctuations between batches of rowan fruit. Before fermentation, by modifying the parameters in the rotary pulping device, this invention ensures that different batches of rowan fruit raw materials produce pulp of uniform size distribution, thus improving the stability of the subsequent fermentation process. This invention employs low-temperature processing throughout the entire process to avoid damaging heat-sensitive substances in the rowan fruit, improving the palatability of the juice and the texture of the pulp through fermentation. Therefore, this invention can improve the taste of rowan fruit juice without damaging the heat-sensitive components of the rowan fruit.

[0179] like Figure 2The diagram shown is a functional block diagram of a low-temperature fermentation system for sorrel fruit juice provided in an embodiment of the present invention.

[0180] The rowan fruit juice low-temperature fermentation system 100 of this invention can be installed in an electronic device. Depending on the functions implemented, the rowan fruit juice low-temperature fermentation system 100 may include a rowan fruit crushing module 101, a maturity detection module 102, a crushing-fermentation parameter adjustment module, a low-temperature fermentation module 104, and a filtration output module 105. The module described in this invention can also be called a unit, referring to a series of computer program segments that can be executed by the processor of an electronic device and can perform a fixed function, stored in the memory of the electronic device.

[0181] The rowan fruit crushing module 101 is used to obtain rowan fruit raw materials and crush the rowan fruit raw materials to produce pulp using a pre-constructed rotary pulping device according to a preset default rotation speed, thereby obtaining a mixture of fruit pulp and juice. The maturity detection module 102 is used to perform a maturity classification operation based on sugar content detection on the pulp and juice mixture using a pre-constructed near-infrared spectroscopy detection device to obtain a maturity level. The rolling-fermentation parameter adjustment module 103 is used to adjust the rotation speed of the rotary pulping equipment according to the maturity level to obtain an optimized fruit mixture, and send the fruit pulp and juice mixture and the optimized fruit mixture to a pre-constructed fermentation chamber to obtain fruit pulp and juice to be fermented, and obtain fermentation auxiliary materials according to the maturity level, and put the fermentation auxiliary materials into the fermentation chamber to ferment the fruit pulp and juice to be fermented. The low-temperature fermentation module 104 is used to record fermentation time nodes during the fermentation operation, and to use a pre-built temperature sensor and a pre-built refrigerant circulation device to control the temperature of the fermentation chamber, and to use a pre-built pressure sensor and a pre-built pressure regulating port to perform phased pressure adjustment operations on the fermentation chamber according to the fermentation time nodes and the pre-built fermentation pressure stage configuration rules. The filtration output module 105 is used to obtain the fruit fermentation mixture when the fermentation time node reaches the preset end time point, and to use a pre-constructed coarse filtration device to perform a shearing filtration operation on the fruit fermentation mixture to obtain fermented fruit pulp and juice.

[0182] In detail, the modules in the low-temperature fermentation system 100 for chokeberry fruit juice described in this embodiment of the invention employ the same methods as described above during use. Figure 1 The method used is the same as the low-temperature fermentation preparation method for chokeberry fruit juice described above, and it can produce the same technical effect, so it will not be repeated here.

[0183] like Figure 3 The diagram shown is a schematic representation of an electronic device for preparing a low-temperature fermentation method for chokeberry juice according to an embodiment of the present invention.

[0184] The electronic device 1 may include a processor 10, a memory 11 and a bus 12, and may also include a computer program stored in the memory 11 and capable of running on the processor 10, such as a method program for preparing sorrel fruit juice by low-temperature fermentation.

[0185] The memory 11 includes at least one type of readable storage medium, including flash memory, portable hard drive, multimedia card, card-type memory (e.g., SD or DX memory), magnetic memory, magnetic disk, optical disk, etc. In some embodiments, the memory 11 can be an internal storage unit of the electronic device 1, such as the portable hard drive of the electronic device 1. In other embodiments, the memory 11 can be an external storage device of the electronic device 1, such as a plug-in portable hard drive, smart media card (SMC), secure digital card (SD), flash card, etc., equipped on the electronic device 1. Furthermore, the memory 11 includes both internal storage units and external storage devices of the electronic device 1. The memory 11 can be used not only to store application software and various types of data installed on the electronic device 1, such as the code of a method for preparing sorghum fruit juice through low-temperature fermentation, but also to temporarily store data that has been output or will be output.

[0186] In some embodiments, the processor 10 may be composed of integrated circuits, such as a single packaged integrated circuit or multiple integrated circuits with the same or different functions, including combinations of one or more central processing units (CPUs), microprocessors, digital processing chips, graphics processors, and various control chips. The processor 10 is the control unit of the electronic device, connecting various components of the entire electronic device through various interfaces and lines. It executes programs or modules stored in the memory 11 (e.g., a method for preparing sorrel fruit juice using low-temperature fermentation) and calls data stored in the memory 11 to perform various functions of the electronic device 1 and process data.

[0187] The bus 12 can be a peripheral component interconnect (PCI) bus or an extended industry standard architecture (EISA) bus, etc. The bus 12 can be divided into an address bus, a data bus, a control bus, etc. The bus 12 is configured to realize the connection and communication between the memory 11 and at least one processor 10, etc.

[0188] Figure 3 Only electronic devices with components are shown; it will be understood by those skilled in the art that... Figure 3 The structure shown does not constitute a limitation on the electronic device 1, and may include fewer or more components than shown, or combine certain components, or have different component arrangements.

[0189] For example, although not shown, the electronic device 1 may also include a power supply (such as a battery) to power the various components. Preferably, the power supply can be logically connected to the at least one processor 10 through a power management device, thereby enabling functions such as charging management, discharging management, and power consumption management. The power supply may also include one or more DC or AC power supplies, recharging devices, power fault detection circuits, power converters or inverters, power status indicators, and other arbitrary components. The electronic device 1 may also include various sensors, Bluetooth modules, Wi-Fi modules, etc., which will not be described in detail here.

[0190] Furthermore, the electronic device 1 may also include a network interface. Optionally, the network interface may include a wired interface and / or a wireless interface (such as a Wi-Fi interface, a Bluetooth interface, etc.), which is typically used to establish communication connections between the electronic device 1 and other electronic devices.

[0191] Optionally, the electronic device 1 may further include a user interface, which may be a display, an input unit (such as a keyboard), or a standard wired or wireless interface. Optionally, in some embodiments, the display may be an LED display, a liquid crystal display, a touch-sensitive liquid crystal display, or an OLED (Organic Light-Emitting Diode) touchscreen, etc. The display may also be appropriately referred to as a screen or display unit, used to display information processed in the electronic device 1 and to display a visual user interface.

[0192] The program for preparing sorghum berry juice by low-temperature fermentation, stored in the memory 11 of the electronic device 1, is a combination of multiple instructions. When run in the processor 10, it can achieve the following: Rowan fruit raw material is obtained, and the rowan fruit raw material is crushed and pulped using a pre-constructed rotary pulping device according to a preset default rotation speed to obtain a mixture of fruit pulp and juice. Using a pre-constructed near-infrared spectroscopy detection device, the fruit pulp and juice mixture is classified into maturity levels based on sugar content detection to obtain maturity grades; According to the maturity level, the rotary pulping equipment is rotated at a variable speed to obtain an optimized fruit mixture. The fruit pulp and juice mixture and the optimized fruit mixture are then sent to a pre-constructed fermentation chamber to obtain fruit pulp and juice to be fermented. According to the maturity level, fermentation auxiliary materials are obtained and put into the fermentation chamber to ferment the fruit pulp and juice to be fermented. During the fermentation process, fermentation time points are recorded, and the fermentation chamber is kept at a constant temperature using a pre-built temperature sensor and a pre-built refrigerant circulation device. The fermentation chamber is also adjusted in stages using a pre-built pressure sensor and a pre-built pressure regulating port, according to the fermentation time points and the pre-built fermentation pressure stage configuration rules. When the fermentation time point reaches the preset end time point, the fruit fermentation mixture is obtained, and the fruit fermentation mixture is sheared and filtered using a pre-constructed coarse filtration device to obtain fermented fruit pulp and juice.

[0193] Specifically, the processor 10's implementation method for the above instructions can be found in [reference needed]. Figures 1 to 3 The descriptions of the relevant steps in the corresponding embodiments are not repeated here.

[0194] Furthermore, if the modules / units integrated in the electronic device 1 are implemented as software functional units and sold or used as independent products, they can be stored in a computer-readable storage medium. The computer-readable storage medium can be volatile or non-volatile. For example, the computer-readable medium may include: any entity or device capable of carrying the computer program code, a recording medium, a USB flash drive, a portable hard drive, a magnetic disk, an optical disk, a computer memory, or a read-only memory (ROM).

[0195] The present invention also provides a computer-readable storage medium storing a computer program, which, when executed by a processor of an electronic device, can perform the following: Rowan fruit raw material is obtained, and the rowan fruit raw material is crushed and pulped using a pre-constructed rotary pulping device according to a preset default rotation speed to obtain a mixture of fruit pulp and juice. Using a pre-constructed near-infrared spectroscopy detection device, the fruit pulp and juice mixture is classified into maturity levels based on sugar content detection to obtain maturity grades; According to the maturity level, the rotary pulping equipment is rotated at a variable speed to obtain an optimized fruit mixture. The fruit pulp and juice mixture and the optimized fruit mixture are then sent to a pre-constructed fermentation chamber to obtain fruit pulp and juice to be fermented. According to the maturity level, fermentation auxiliary materials are obtained and put into the fermentation chamber to ferment the fruit pulp and juice to be fermented. During the fermentation process, fermentation time points are recorded, and the fermentation chamber is kept at a constant temperature using a pre-built temperature sensor and a pre-built refrigerant circulation device. The fermentation chamber is also adjusted in stages using a pre-built pressure sensor and a pre-built pressure regulating port, according to the fermentation time points and the pre-built fermentation pressure stage configuration rules. When the fermentation time point reaches the preset end time point, the fruit fermentation mixture is obtained, and the fruit fermentation mixture is sheared and filtered using a pre-constructed coarse filtration device to obtain fermented fruit pulp and juice.

[0196] In the embodiments provided by this invention, it should be understood that the disclosed devices, systems, and methods can be implemented in other ways. For example, the system embodiments described above are merely illustrative, and actual implementations may have other classification methods.

[0197] The modules described as separate components may or may not be physically separate. The components shown as modules may or may not be physical units; that is, they may be located in one place or distributed across multiple network units. Some or all of the modules can be selected to achieve the purpose of this embodiment according to actual needs.

[0198] Furthermore, the functional modules in the various embodiments of the present invention can be integrated into one processing unit, or each unit can exist physically separately, or two or more units can be integrated into one unit. The integrated unit can be implemented in hardware or in the form of hardware plus software functional modules.

[0199] It will be apparent to those skilled in the art that the present invention is not limited to the details of the exemplary embodiments described above, and that the present invention can be implemented in other specific forms without departing from the spirit or essential characteristics of the present invention.

[0200] Finally, it should be noted that the above embodiments are only used to illustrate the technical solutions of the present invention and are not intended to limit it. Although the present invention has been described in detail with reference to preferred embodiments, those skilled in the art should understand that modifications or equivalent substitutions can be made to the technical solutions of the present invention without departing from the spirit and scope of the technical solutions of the present invention.

Claims

1. A low-temperature fermentation apparatus for preparing sorrel fruit juice, characterized in that, The preparation device includes a feed inlet (201), a rotary pulping device (202), a near-infrared spectroscopy detection device (203), a fermentation chamber (204), a coarse filtration device (205), and a central processing unit (206). The feed inlet (201) is located above the rotary pulping device (202). The near-infrared spectroscopy detection device (203) is installed on the connecting pipe (207) between the rotary pulping device and the fermentation chamber. The coarse filtration device (205) is connected to the bottom of the fermentation chamber (204). The central processing unit (206) establishes circuit connections with the rotary pulping device (202), the near-infrared spectroscopy detection device (203), and the fermentation chamber (204). The fermentation chamber (204) includes a food-grade stainless steel shell (2041), a fermentation regulating port (2042), a pressure sensor (2043), a pressure regulating port (2044), a temperature sensor (2045), and a refrigerant circulation device (2046). The fermentation regulating port (2042) and the pressure regulating port (2044) are located above the food-grade stainless steel shell (2041). The pressure sensor (2044) and the temperature sensor (2045) are installed on the side wall of the food-grade stainless steel shell (2041). The refrigerant circulation device (2046) is attached to the outer wall of the food-grade stainless steel shell (2041).

2. The method for preparing sorrel fruit juice by low-temperature fermentation as described in claim 1, characterized in that, The method includes: Rowan fruit raw material is obtained, and the rowan fruit raw material is crushed and pulped using a pre-constructed rotary pulping device according to a preset default rotation speed to obtain a mixture of fruit pulp and juice. Using a pre-constructed near-infrared spectroscopy detection device, the fruit pulp and juice mixture is classified into maturity levels based on sugar content detection to obtain maturity grades; According to the maturity level, the rotary pulping equipment is rotated at a variable speed to obtain an optimized fruit mixture. The fruit pulp and juice mixture and the optimized fruit mixture are then sent to a pre-constructed fermentation chamber to obtain fruit pulp and juice to be fermented. According to the maturity level, fermentation auxiliary materials are obtained and put into the fermentation chamber to ferment the fruit pulp and juice to be fermented. During the fermentation process, fermentation time points are recorded, and the fermentation chamber is kept at a constant temperature using a pre-built temperature sensor and a pre-built refrigerant circulation device. The fermentation chamber is also adjusted in stages using a pre-built pressure sensor and a pre-built pressure regulating port, according to the fermentation time points and the pre-built fermentation pressure stage configuration rules. When the fermentation time point reaches the preset end time point, the fruit fermentation mixture is obtained, and the fruit fermentation mixture is sheared and filtered using a pre-constructed coarse filtration device to obtain fermented fruit pulp and juice.

3. The method for preparing sorrel fruit juice by low-temperature fermentation as described in claim 2, characterized in that, The process of obtaining rowan fruit raw materials includes: Obtain initial rowan fruit raw material, and soak the initial rowan fruit raw material to remove impurities, to obtain coarsely impurity-removed fruit raw material; The coarsely impurity-removed fruit raw material is subjected to particle size sorting to obtain the fruit aggregate sequence and fruit particle size distribution; According to the preset cleaning strategy and the particle size distribution of the fruit, the fruit sets in the fruit set sequence are graded and cleaned to obtain a clean fruit set sequence. According to the preset freezing strategy and the fruit particle size distribution, the clean fruit sets in the clean fruit set sequence are subjected to graded freezing operations to obtain the frozen fruit set sequence. According to the preset mixing ratio, each frozen fruit set in the frozen fruit set sequence is weighed and extracted to obtain frozen rowan fruit raw material; When the frozen rowan fruit raw material is thawed to a preset thawing temperature range, rowan fruit raw material is obtained.

4. The method for preparing sorrel fruit juice by low-temperature fermentation as described in claim 3, characterized in that, The soaking and impurity removal operation of the initial rowan fruit raw material yields a coarsely impurity-removed fruit raw material, including: The initial rowan fruit raw material is subjected to sedimentation filtration to obtain a settled rowan fruit collection and a floating rowan fruit collection; Surface damage and lesions were identified in the floating rowan fruit collection to obtain a collection of fruits with normal surfaces; The collection of fruits with normal surfaces is sorted by internal lesions using X-ray imaging to obtain a collection of healthy fruits; The settled rowan fruit collection and the healthy fruit collection are output to obtain the raw material of coarsely removed impurities.

5. The method for preparing sorrel fruit juice by low-temperature fermentation as described in claim 4, characterized in that, The step of sending the fruit pulp and juice mixture and the optimized fruit mixture to a pre-constructed fermentation chamber to obtain fruit pulp and juice to be fermented includes: Using a pre-constructed filter screen in the fermentation chamber, solid-liquid separation is performed on the pulp and juice mixture and the optimized fruit mixture to obtain a pulp aggregate and a juice aggregate. Using a pre-constructed sealed bag, the pulp collection is laid out to a predetermined thickness to obtain a pulp collection to be sterilized; Using the pressure regulating port, the collection of fruit pulp to be sterilized is sterilized according to the preset first sterilization parameters to obtain a sterilized fruit pulp collection, and the collection of fruit juice in the fermentation chamber is sterilized according to the preset second sterilization parameters to obtain a sterilized fruit juice collection. The sterilized fruit pulp collection is added to the sterilized juice collection to obtain fruit pulp juice to be fermented.

6. The method for preparing sorrel fruit juice by low-temperature fermentation as described in claim 5, characterized in that, The step of adding the fermentation auxiliary materials into the fermentation chamber to ferment the fruit pulp and juice includes: Using a pre-constructed fermentation regulating port, pre-constructed sterile glucose water is extracted, and the pre-constructed microbial strain set in the fermentation adjuvant is cultured for a preset activation time to obtain an activated microbial strain set. Using the low-temperature pectinase pre-constructed in the fermentation adjuvant, the pulp and juice to be fermented are subjected to enzymatic hydrolysis for a preset time to obtain an enzymatically hydrolyzed fruit mixture. Using pre-constructed sterile purified water, the enzymatically hydrolyzed fruit mixture is filled to a preset rated fermentation volume, and the pre-constructed ascorbic acid in the fermentation adjuvant is used to adjust the pH of the filled enzymatically hydrolyzed fruit mixture within a preset range to obtain an acidity-adjusted fruit mixture. The activated bacterial strains are released into the acidity-regulating fruit mixture, and fermentation is carried out according to the preset first fermentation parameters. The acidity and alkalinity of the acidity-regulating fruit mixture are monitored in real time to obtain the real-time pH value. When the real-time pH value is detected to be less than the preset first pH threshold, the acidity-regulating fruit mixture is stirred and fermented according to the preset second fermentation parameters to obtain the mid-fermentation product; According to the preset third fermentation parameters, the mid-fermentation product is subjected to static fermentation, and the real-time pH value of the mid-fermentation product is obtained. When the real-time pH value of the mid-stage fermentation product is detected to be less than the preset second pH threshold, the static fermentation process is stopped, the late-stage fermentation product is obtained, and the late-stage fermentation product is cooled to the preset cooling temperature using a pre-constructed refrigerant circulation device.

7. The method for preparing sorrel fruit juice by low-temperature fermentation as described in claim 6, characterized in that, The step of adjusting the rotation speed of the rotary pulping equipment according to the maturity level to obtain an optimized fruit mixture includes: Using a pre-built maturity-parameter configuration table, query the set of pulping parameters corresponding to the maturity level; Using the rotary pulping equipment, a pulping operation is performed according to the set of pulping parameters to obtain a renewed fruit mixture; The pulp particle size of the updated fruit mixture was identified to obtain a normal distribution of pulp particle size; Based on the preset standard particle size range, calculate the interval conformity rate, mean offset, and distribution width deviation of the normal distribution of the pulp particle size; According to the preset adjustment strategy, the interval compliance rate, mean offset and distribution width deviation are adjusted and evaluated to obtain the adjustment evaluation results; Based on the adjustment and evaluation results, the set of pulping parameters is adjusted to obtain an optimized set of pulping parameters, and the optimized set of pulping parameters is configured in the rotary pulping equipment to obtain an optimized fruit mixture.

8. The method for preparing sorrel fruit juice by low-temperature fermentation as described in claim 7, characterized in that, The adjustment strategy includes: In the formula, This indicates an adjustment to the assessment results. This indicates that no adjustment is needed. This indicates that adjustments are needed. This represents the interval compliance rate. This refers to the cumulative distribution function of the standard normal distribution, indicating that less than... The cumulative probability of the value of the pulp particle size. , This represents the maximum and minimum values ​​within the standard particle size range. express The absolute value, This indicates the mean offset. Indicates the distribution width deviation. This refers to the standard deviation of the standard particle size range. This indicates that the pulp particle size follows a normal distribution. Indicates the average particle size. Indicates standard deviation; Wherein, the mean offset is expressed as: In the formula, This represents the median value of the standard particle size range; The distribution width deviation is expressed as: In the formula, It is based on the normal distribution. It is configured according to principles.

9. The method for preparing sorrel fruit juice by low-temperature fermentation as described in claim 8, characterized in that, The step of adjusting the set of pulping parameters based on the adjustment evaluation results to obtain an optimized set of pulping parameters includes: When the adjustment assessment result indicates that adjustment is needed, the spacing adjustment amount is calculated based on the mean offset using a pre-constructed compaction spacing adjustment formula, wherein the compaction spacing adjustment formula is expressed as: In the formula, This indicates the amount of spacing adjustment. This represents the preset rowan fruit compaction spacing-particle size correction coefficient; Based on the spacing adjustment amount, the set of pulping parameters is updated, and the process is returned to the step of configuring the rotary pulping equipment according to the set of pulping parameters to obtain an updated fruit mixture, thus obtaining an update adjustment evaluation result. When the update adjustment assessment result indicates that adjustment is needed, the compaction speed adjustment amount is calculated based on the distribution width deviation using a pre-constructed compaction speed adjustment formula, wherein the compaction speed adjustment formula is expressed as: In the formula, This indicates the amount of adjustment for the compaction speed. This represents the preset rowan fruit compaction speed - particle size correction coefficient; The set of pulping parameters is updated based on the adjustment amount of the rolling speed to obtain an optimized set of pulping parameters.

10. A low-temperature fermentation system for sorrel fruit juice, characterized in that, The system includes: The rowan fruit crushing module is used to obtain rowan fruit raw materials. Using a pre-constructed rotary pulping device, the rowan fruit raw materials are crushed and pulped according to a preset default speed to obtain a mixture of fruit pulp and juice. The maturity detection module is used to perform a maturity classification operation based on sugar content detection on the pulp and juice mixture using a pre-constructed near-infrared spectroscopy detection device to obtain a maturity level; The rolling-fermentation parameter adjustment module is used to adjust the rotation speed of the rotary pulping equipment according to the maturity level to obtain an optimized fruit mixture, and send the fruit pulp and juice mixture and the optimized fruit mixture to a pre-constructed fermentation chamber to obtain fruit pulp and juice to be fermented. It also obtains fermentation auxiliary materials according to the maturity level and puts the fermentation auxiliary materials into the fermentation chamber to ferment the fruit pulp and juice to be fermented. The low-temperature fermentation module is used to record fermentation time nodes during the fermentation operation, and to control the temperature of the fermentation chamber using a pre-built temperature sensor and a pre-built refrigerant circulation device, and to perform phased pressure adjustment operations on the fermentation chamber according to the fermentation time nodes and the pre-built fermentation pressure stage configuration rules using a pre-built pressure sensor and a pre-built pressure regulating port. The filtration output module is used to obtain the fruit fermentation mixture when the fermentation time node reaches the preset end time point, and to use a pre-constructed coarse filtration device to perform a shearing filtration operation on the fruit fermentation mixture to obtain fermented fruit pulp and juice.

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