1274 results about "Organoleptic" patented technology

The invention discloses a machine vision-based tea leaf segmented heating fixation system and method, and relates to the technical field of tea leaf processing and automatic control. Comprehensive state information such as color, moisture, temperature and three-dimensional stacking thickness of tea leaves is obtained in real time through a multi-mode visual perception module; the central control and processing module carries out fusion processing on the data, dynamically divides a tea processing area into a plurality of micro-areas, and independently carries out self-adaptive precise segmented heating and physical parameter cooperative regulation and control on each micro-area in combination with a machine learning prediction model. And the advanced prediction model can perform continuous learning and self-evolution based on the evaluation result of the final finished product quality, so that the tea fixation quality and uniformity can be remarkably improved, the production efficiency and the automation level are improved, the process adaptability and flexibility to different raw materials and processing requirements are enhanced, and the method is suitable for large-scale popularization and application. And intelligent and traceable process control and continuous optimization oriented to final sensory quality are realized.

A comprehensive and sensuous oral cleaner (10A, 10B, 10C, and 10D) is disclosed to automate and modernize all necessary oral hygiene. The cleaner comprises a power driver (12, 12B, 12C, 12D) that can selectively power-drive a replaceable flosser attachment (13, 14, 15, 17), a replaceable synergistic multi-motion toothbrush attachment (29), and an anti-halitosis attachment (81). The driver also power-drives scent from fragrance sources (68, 24) in the attachments for sensuous ambiance while oral cleaning. The toothbrush attachment is detachably connectable to the power driver for imparting plural motions of a long-bristle toothbrush (77). These actions serve for driving long toothbrush bristles to longitudinally penetrate interdentally for power-brushing interdental contours. In the flosser attachment, a floss span is power-driven in plural motions to efficiently remove plaque as the moving span follows, scrubs, and polishes interdental contours between adjacent teeth. Three embodiments of the flosser attachment use warmed power-driven air to dry the used floss for odor-free storage until replacement of the attachment. Alternatively, two of the flosser attachment embodiments feature an antimicrobial (68) that coats the used floss to inhibit microbial activity. The power-driven anti-halitosis attachment drives a multi-bladed tongue scraper (89, 89B) along with pressurized air to neutralize causal anaerobic tongue bacteria.

The invention provides an enzymolysis preparation method of a milk-derived taste enhancing peptide, which comprises the following steps: carrying out enzymolysis on a liquid dairy product by using flavourzyme and glutaminase, and then carrying out enzyme deactivation to obtain an enzyme-deactivated product; carrying out acidification centrifugation and ultrafiltration on the enzyme-deactivated product, and freeze-drying the separated effluent to obtain freeze-dried powder; and loading the freeze-dried powder, and separating by a glucose gel column. The product disclosed by the invention does not generate bitter taste, and compared with a sample which is not subjected to enzymolysis, the flavor level of an original skimmed milk product is enriched, and the sample subjected to enzymolysis has the mellow taste of caramel and frankincense. The method comprises the following steps: separating milk-derived taste active peptides from milk-derived taste active peptides, predicting delicate flavor, anti-oxidation and anti-inflammatory activity and ACE blood pressure lowering functional activity of separated peptide liquid through a model, performing taste verification on the peptides predicted to have taste activity through Fmoc solid-phase synthesis, and performing sensory verification on the milk-derived taste active peptides LSFD, EDIKQME, IKQMEAE and TEDELQDK after synthesis, so that the milk-derived taste active peptides are obtained for the first time and are subjected to sensory verification.

The invention provides a digital control method and system based on cosmetic production characteristics, and belongs to the technical field of data processing.The method comprises the steps that firstly, a digital twinborn model of cosmetic product characteristics is built, and the model is related to formula data, technological parameters, sensory characteristics and physicochemical indexes of a product; and output sensory characteristics and physicochemical indexes can be predicted according to input formula data and process parameters. Then, order demands at least containing one or more sensory characteristic preferences of product texture, skin feeling and fragrance are obtained; then, one or more recommended production parameter sets are determined based on the recommended production parameter set order requirements and the recommended production parameter set digital twin model, the recommended production parameter sets defining corresponding recipe data, process parameters and sensory characteristics. And finally, controlling production equipment to execute production according to the recommended production parameter set. According to the invention, accurate control from personalized sensory requirements to production parameters is realized.

The invention relates to the technical field of microorganisms, and provides pichia pastoris CMRC 13Y with high protein yield and application of the pichia pastoris CMRC 13Y. The pichia pastoris CMRC 13Y is separated from naturally-fermented dried milk cakes, the classification name of the pichia pastoris CMRC 13Y is Pichia kudriavzevii, and the preservation number of the pichia pastoris CMRC 13Y is CGMCC No.34655. The pichia pastoris CMRC 13Y has high acid resistance, and the growth of the pichia pastoris CMRC 13Y is not obviously influenced along with the reduction of the pH value within the pH value range of 3.0-7.0; a yeast protein product prepared from the strain CMRC 13Y is subjected to sensory flavor determination, has no earthy smell in the aspect of smell, has fragrance, is fine and smooth in mouth feel, and has no unpleasant taste; the strain can achieve high-biomass growth and high-protein expression, has the advantages of being green, environmentally friendly, high in protein yield and the like, can be used for preparing microbial protein related products and is wide in application prospect.

The invention discloses bacillus subtilis MY-01 as well as a microbial preparation and application of the bacillus subtilis MY-01. The strain (preservation number is CCTCC NO: M 20242596) can efficiently degrade cellulose, total sugar and nicotine in tobacco stems and remarkably improve sensory indexes such as aroma quality and aroma amount, and the cellulase activity is greatly improved when the strain and sodium carboxymethyl cellulose act synergistically. The microbial preparation is obtained through the processes of strain activation, fermentation culture and microbial agent preparation, and when the microbial preparation is applied to tobacco stem treatment, the technical breakthrough of reduction of the cellulose content, increase of the filling value and reduction of the tar release amount is achieved through the steps of water content adjustment, preparation spraying, sealed fermentation, low-temperature drying and the like. Compared with a traditional method, the technology has the advantages that the treatment period is greatly shortened, the cost is remarkably reduced, the COD value of wastewater is reduced, the cigarette quality and the production environmental protection property are remarkably improved, and the industrial application prospect is wide.

There is disclosed a modular sensory platform for generating an experience for a guest on the platform located on an event floor of a venue. At least one deck module may each include a frame with a bottom side for mounting to the event floor, a side edge bordering the frame, and a standing surface opposite the bottom for supporting the guest. Lift actuators may be positioned along the side edge or under the deck for changing a distance between the event floor and the standing surface according to a lift signal. One or more sensory stimuli each receivable of a stimulus signal may be mounted to the frame and include at least one of a vibration buzzer, a low-frequency transducer, smoke effects, a heater, a water spritzer, air and scent lines, an air blaster and scent emission, a haptic device, fiber optic lighting, LED lighting, and a fog unit.

This disclosure describes methods for improving umami and meaty flavors of cell-based food products. In particular, the disclosed method includes an amino acid integration method where cultured cells and exogenous amino acids (e.g., glutamic acid and aspartic acid) are combined and heated, resulting in a synergistic improvement of umami flavors. The disclosed method further includes a browning method by which a cell suspension is dehydrated and heated at high temperatures (e.g., greater than 140C) to induce non-enzymatic browning and caramelization reactions in the cell suspension. The cell-based flavoring product can be combined with a food product as a flavor, aroma, and color enhancer. The disclosed methods may use one or both of the amino acid integration method and the browning method to improve organoleptic properties of cell-based food products.

The invention belongs to the technical field of intelligent food manufacturing, and particularly discloses a multi-modal data fused marinated product flavor directional design method and system. S1, constructing an auxiliary material database; s2, mining internal associations of components in the high-quality auxiliary materials by adopting an Apriori algorithm; s3, evaluating the sensory flavor of the marinated product to obtain a product index data set; s4, establishing a multivariate mapping model between the auxiliary material parameters and the sensory quality on the basis of a Python library of Statsmodels; s5, establishing a user score matrix in combination with consumption preference; and S6, optimizing the auxiliary material component model by using a genetic algorithm, and solving by combining the multivariate mapping model obtained in the S4 and the sensory weight obtained in the S5 to obtain the auxiliary material component with the optimal quality. By adopting the multi-modal data fused marinated product flavor directional design method and system disclosed by the invention, the problems of sensory flavor quality consistency control limitation and auxiliary material optimization intelligent management design management of traditional sauce marinated poultry meat are solved, and intelligent control between auxiliary material and flavor sensory is realized.

The invention discloses a multi-modal fusion-based roast chicken eating quality grading intelligent judgment method, which comprises the following steps of: performing matrix setting on a roasting process, preparing roast chickens with different quality grades, evaluating sensory attributes and overall scores of the roast chickens, and quantifying different modal data characteristics by adopting multiple quality detection methods. By constructing a process-sensory-multi-modal feature full-link database and combining a random forest for determining optimization and an XGBoost interpretable machine learning model, accurate grading and intelligent prediction of the roast chicken eating quality are realized, and the core problems of high subjectivity, poor single-modal generalization ability, data islands and the like of a traditional method are solved. Quality accurate grading prediction and digital traceability from processing to finished products are realized, and data support is provided for process optimization and market positioning prediction. The method has remarkable practical application value in the aspects of product comprehensive grade prediction and data management, and has prediction potential suitable for multiple scenes.

The invention relates to a bioactive polypeptide GIVVVPGSGF as well as a preparation method and application thereof. The bioactive polypeptide GIVVVPGSGF provided by the invention has bitter taste, the crystal of the bioactive polypeptide GIVVVPGSGF is powdery, and the bioactive polypeptide GIVVVPGSGF can be combined with a bitter taste receptor TAS2R14. The bioactive polypeptide can be used as a bitter additive and an additive for foods and beverages, and the beverages comprise alcoholic beverages and non-alcoholic beverages. The bioactive peptide GIVVVPGSGF provided by the invention is a small-molecular-weight peptide screened from yellow wine, sensory evaluation and electronic tongue results show that the extracted bitter peptide has good bitter taste and richness, on one hand, the bioactive peptide GIVVVPGSGF has high bitter taste strength, can properly improve the bitter taste of wine, and may increase the flavor quality under certain conditions; on the other hand, the bitter peptide GIVVVPGSGF in the yellow rice wine is properly removed, so that the evaluation experience of the yellow rice wine can be improved.

The invention relates to a food sensory evaluation method and device based on an attention mechanism, equipment and a medium. The method comprises the following steps: acquiring sensory information such as vision, smell, taste and touch of a food sample through multi-modal data acquisition equipment, and performing standardization processing to obtain a sensory feature matrix; generating a sensory feature vector set by using a pre-established multi-modal feature extraction model; modeling each sensory dimension relationship by means of an attention layer in a deep learning network, and calculating to obtain an attention weight of each sensory feature; and performing weighted combination on the sensory feature vector set based on the weight to generate a comprehensive sensory feature basic representation. According to the method, the association among the multi-modal sensory characteristics is effectively modeled through an attention mechanism, and a scientific and efficient solution is provided for food sensory evaluation.

The invention belongs to the technical field of Chinese wolfberry processing, and particularly relates to a production method of fresh-locked Chinese wolfberry rich in high-value active ingredients and the fresh-locked Chinese wolfberry. According to the method, the Chinese wolfberry fruits are pretreated before vacuum drying, namely preheating is carried out, high-temperature treatment on the fresh Chinese wolfberry fruits is rapidly realized, and the influence of stress reaction and long-time heating in later drying on functional active ingredients of the Chinese wolfberry fruits is prevented by combining medium and short infrared waves and a short-time high-temperature process. The sensory quality (such as color value and meat texture) of the Chinese wolfberry is kept at a higher level, the functional active ingredients of the Chinese wolfberry are protected, and the loss of nutritional ingredients is reduced. And the fresh-locked Chinese wolfberry fruits prepared by the process disclosed by the invention are stable in quality and have good reproducibility.

The utility model discloses an aerosol generating product and an aerosol generating system. In the aerosol generating product, a filtering section is located at the downstream end of the aerosol generating product, a sealing section is located at the upstream end of the aerosol generating product, and a fuming section is located between the filtering section and the sealing section; the fuming section comprises a first aerosol generating substrate, and the first aerosol generating substrate is used for generating aerosol; the sealing section comprises a first breathable wrapping part and a first flavoring matrix combined with the first breathable wrapping part, the first flavoring matrix is used for receiving heat conducted by the first aerosol generating matrix to generate a first flavoring substance, and the first flavoring substance is suitable for increasing the concentration and / or fragrance of aerosol. In the aerosol generating product, the first flavoring substrate in the sealing section is used for generating the first flavoring substance, and the first flavoring substance is suitable for increasing the concentration and / or fragrance of aerosol generated by the first aerosol generating substrate, so that the sensory quality of the aerosol generating product can be effectively improved.

The invention relates to the technical field of food, in particular to yoghourt with high casein content and a preparation method of the yoghourt. The preparation method of the yoghourt provided by the invention comprises the following steps: mixing raw milk, a membrane separation casein concentrated solution and inorganic salt; carrying out hydrodynamic cavitation treatment on the mixed raw material solution, then inoculating a leavening agent for fermentation, and when the fermentation is carried out to a certain pH value, applying ultrasonic treatment while the fermentation is carried out. The high-casein-content yoghurt prepared by the method provided by the invention has proper viscosity, hardness and cohesiveness, smooth and stable texture, better water binding capacity, lower whey precipitation rate, better stability and excellent sensory evaluation performance such as taste, smell and the like. The yoghourt provided by the invention has the characteristics of high protein content and high casein content, has the characteristics of natural low fat, high calcium and strong satiety due to the high casein content, and can better meet the requirements of people with body building, fat reducing and calcium supplementing.

The invention discloses microcapsule powder for covering the oil smell of euphausia superba oil and a preparation method of the microcapsule powder, and belongs to the field of euphausia superba oil processing. The microcapsule powder is composed of 50-75% of OSA starch, 10-30% of euphausia superba oil, 3-20% of sodium alginate, 1-10% of succinic acid and 0.5-5% of calcium hydrophosphate, during preparation, the OSA starch is gelatinized and then sheared and homogenized with the euphausia superba oil to obtain a miniemulsion, the succinic acid, the sodium alginate and the calcium hydrophosphate are prepared into a mixed solution, the mixed solution is mixed with the miniemulsion in proportion, and spray drying is performed to obtain a finished product. An OSA starch-sodium alginate double-wall material system is adopted, a compact cross-linked layer is formed through pH response, peculiar smell substances such as trimethylamine can be completely masked, the astaxanthin retention rate is up to 95.14%, the embedding rate reaches 89.48%, krill oil oxidation is effectively inhibited, krill oil is converted into powder, the stability and the sensory property are improved, application of krill oil in the food field is widened, the technology is simple, and the method is suitable for industrial production. The method is suitable for industrial production.

The invention discloses a Maotai-flavor vinasse fermentation product as well as a preparation method and application thereof, relates to the technical field of biology, and is used for solving at least one of the problems that the Maotai-flavor vinasse is difficult to be used in the field of cosmetics due to the fact that a leaching solution of the existing Maotai-flavor vinasse is dark in color and the Maotai-flavor vinasse is heavy in smell, and sensory experience is affected. According to the method, lactobacillus plantarum X028 and / or lactobacillus paracasei X016 are / is adopted to ferment the Maotai-flavor vinasse, the obtained initial fermentation mixed solution is subjected to the steps of centrifugation, filtration, decoloration, sterilization and the like, and the final Maotai-flavor vinasse fermentation product is obtained. The application of the Maotai-flavor vinasse in the field of cosmetics can be realized.

The invention belongs to the technical field of food packaging materials, and particularly relates to a preparation method and application of a chitosan-gelatin-tea polyphenol composite preservative film. The invention discloses a chitosan / gelatin / tea polyphenol composite membrane which is prepared by taking chitosan and gelatin as matrixes and tea polyphenol as an active additive through a film casting method. When the addition amount of the tea polyphenol is 1.5%, the comprehensive performance of the composite film is optimal, the ultraviolet light transmittance is as low as 0.113%, and the antibacterial rates on escherichia coli and staphylococcus aureus respectively reach 73.34% and 99.78%. When the strawberry preservative is applied to strawberry preservation, the mass loss rate is only 15.27% after 11 days, the sensory quality is well kept, and the shelf life is prolonged by 4 days. The composite film has excellent antibacterial and fresh-keeping performance, the raw materials are natural and degradable, and the composite film has wide application prospects in the field of fruit and vegetable fresh-keeping.

The invention discloses a chicken myoblast and chicken fat precursor cell co-culture synchronous differentiation method and application thereof, and belongs to the technical field of animal cell co-culture and differentiation. The method comprises the following steps: respectively carrying out in-vitro multiplication culture on chicken myoblasts and chicken fat precursor cells, carrying out mixed co-culture, inducing for at most two days by adopting horse serum with the volume percent of 0.5-2%, carrying out pre-differentiation, and continuously carrying out induced differentiation culture for at most one day by using an induced adipogenesis culture medium. According to the synchronous differentiation method for co-culture of the chicken myoblasts and the chicken fat precursor cells, a cell co-culture system is constructed, time sequence induced differentiation is achieved, and a final product with fat droplets distributed in the gaps of muscle bundles (the average distance is 20-50 microns) and capable of recarving natural chicken intermuscular fat textures is obtained. According to the method, the differentiation period is shortened to be within 3 days from 21 days (the efficiency is improved by 600%); the induction cost is reduced by 42.7%; the final product breaks through the sensory acceptance barrier through bionic structure recarving.

The invention discloses a preparation method and application of a tobacco source aroma raw material rich in micromolecular aroma components, and the preparation method comprises the following steps: crushing and sieving tobacco leaves, adopting a 40% ethanol solution as a solvent, and carrying out long-time extraction and vacuum concentration under proper conditions to prepare a tobacco extract with set baume degree; the method comprises the following steps: unfreezing, activating and culturing a Wickerham LY13 strain to obtain a high-activity bacterial solution; inoculating the bacterial liquid into the tobacco extract, fermenting under a controlled condition, and enhancing the aroma components in a biotransformation manner; after fermentation is completed, fragrance components in different molecular weight ranges are finely separated out through a high-temperature sterilization and multi-stage membrane separation technology; the four groups of separated permeate liquid are used as the tobacco source flavor raw materials to be added into cigarettes, sensory evaluation is carried out, and the result shows that after the tobacco source flavor raw materials prepared through the method are applied to the cigarettes, the sensory quality of the cigarettes can be remarkably improved, and the effects of coordinating the tobacco flavor, increasing the smoke concentration, improving the aftertaste and the like are achieved.

The invention discloses a process for performing sterilization treatment on pre-prepared vegetables based on an HPP technology, and particularly relates to the technical field of food non-thermal sterilization, and the process comprises the following steps: S1, pretreating raw materials; s2, cooking and seasoning; s3, performing vacuum sealing; s4, HPP sterilization treatment: through combination of pressure-time-temperature combined synergistic effect of an ultrahigh pressure (HPP) non-thermal sterilization technology and vacuum packaging, the industrial problem that'microbial control and quality maintenance 'cannot be achieved at the same time in the long-term storage process of the prefabricated vegetables is fundamentally solved; the method focuses on physical sterilization'zero addition 'and quality maintenance, the sterilization effect is remarkable, the sensory quality and nutritional ingredient retention are obviously improved compared with a thermal sterilization group, and a double-effect mechanism of precise sterilization and quality maintenance is realized.

The invention discloses a quality mining and evaluation method of a wolfberry characteristic flavor nourishment, and relates to the technical field of food quality analysis and sensory evaluation, and the method comprises the following steps: S1, carrying out non-targeted analysis on the wolfberry characteristic flavor nourishment by adopting headspace solid phase microextraction in combination with comprehensive two-dimensional gas chromatography-time-of-flight mass spectrometry, and obtaining original abundance data of the volatile compound. According to the quality mining and evaluation method for the Chinese wolfberry characteristic flavor nourishment, accurate identification and quantitative evaluation of key flavor substances in the Chinese wolfberry characteristic flavor nourishment are realized by establishing a flavor contribution potential index model and combining a dual verification mechanism. According to the method, the limitation that only a single chemical component is concerned or actual sensory experience is ignored is solved, and the accuracy and reliability of flavor component screening are improved by integrating multi-dimensional parameters such as instrument response intensity, human olfaction threshold and matrix release characteristics and through cross validation of a gas chromatography-olfaction technology and a standard substance addition experiment.

The invention discloses a method for removing fishy smell of meat through ultrasonic-assisted enzymolysis, and belongs to the technical field of meat processing. The method comprises the following steps: putting a meat raw material into clear water, carrying out ultrasonic treatment for 8-15 minutes, then immersing the treated meat raw material into a compound enzyme solution containing papain and lipase, and carrying out enzymolysis for 30-90 minutes; and soaking the tenderized meat with a lactic acid bacteria fermentation broth for 30-40 min. According to the method, ultrasonic waves are combined with an enzymolysis method, so that the content of fishy smell substances (sulfide, aldehyde and the like) is comprehensively reduced by 53.2%-83.4%, and the score of sensory fishy smell is reduced by 72.4%.

The invention relates to the technical field of intelligent beverage preparation and control, in particular to an intelligent control system and method for a full-automatic milk cover machine. According to the method, temperature, conductivity, power and acoustic signals are synchronously collected through a multi-mode sensor, a short-time coupling index is proposed, a sensory quality index MQI is constructed by using support vector regression, and quantitative characterization of the taste of the milk cover is realized. Based on Kalman short-term prediction, the system can correct control parameters in advance before a quality degradation trend appears, and a feedforward-prediction-closed loop linkage regulation and control mechanism is constructed. Furthermore, the multi-target balance of quality and energy efficiency is completed by combining constrained digital twinning and Bayesian optimization, and adaptive updating is performed on different milk types through a migration and incremental learning mechanism, so that the defects of lagging regulation and control, too high energy consumption and lack of expansibility of existing equipment are overcome, and the method is suitable for popularization and application. And the consistency, the energy efficiency level and the intelligent degree of finished products are remarkably improved.

The invention provides a plant beverage flavor component detection system and method based on artificial intelligence, and the method comprises the steps: analyzing the sensory contribution spectrum of a target plant beverage sample through a multi-dimensional original data matrix of the flavor substance content in the target plant beverage sample; extracting principal component vectors of flavor substances in the target plant beverage sample from the multi-dimensional original data matrix, and determining key flavor markers of flavor components in the target plant beverage sample in combination with a sensory contribution spectrum; extracting key spectrum fingerprint characteristics of flavor components in the target plant beverage sample from a spectrum detection result of the target beverage sample based on the key flavor marker; and constructing a flavor component prediction model of the target plant beverage sample, and further determining a flavor score of the flavor component in the target plant beverage sample in combination with the key spectrum fingerprint characteristics. By adopting the scheme of the invention, the specific contribution of each substance to the overall sensory attribute can be analyzed so as to identify the key flavor substance in the flavor evaluation of the traditional plant beverage.

The invention discloses a low-temperature hot air drying preparation process of low-sugar preserved mangoes. The preparation process comprises the following steps: S1, pretreating mangoes; s2, blanching is conducted; s3, hardening and color protection; s4, rinsing is carried out; s5, performing sugaring; s6, sugar draining; s7, drying; and S8, cooling. The sensory score of the product prepared by the process is 86.96, and the product is golden in color, rich in fragrance and palatable in sour and sweet taste. The total sugar content is 35.88% and is obviously lower than that of the traditional high-sugar preserved fruit. And the water content is 21.78%. The hardness is 3216.35 + / -g, the cohesiveness is 0.88, the chewiness is 3155.35, the resilience is 0.56, and the texture property is good. The total bacterial colony number 1t; 10 CFU / g, and coliform bacteria are not detected.

The invention relates to the technical field of food quality detection, and discloses a meat product comprehensive scoring method based on principal component analysis, and the method comprises the steps: firstly obtaining physicochemical index (such as protein and fat content) and sensory attribute (such as color saturation and elasticity index) data of multiple batches of samples, and carrying out the structural arrangement of the two types of data according to batches and index dimensions; respectively carrying out Z-score standardization, range normalization and other processing, and extracting a physicochemical index feature vector and a sensory attribute feature vector; constructing a dynamic weight strategy through a variance contribution rate and a feature root ratio, and performing weighted fusion on the two types of feature vectors to obtain a fused feature vector; and finally, inputting the data into a scoring model, and after centesimal system conversion and distribution calibration, dividing quality grades in combination with an industry standard threshold to generate a comprehensive scoring result containing alphanumeric identifiers. The method realizes multi-dimensional data fusion and dynamic empowerment, improves the scoring accuracy, and is suitable for meat product quality evaluation.

The invention discloses a purple berry tea processing parameter optimization and sensory quality consistency control method and a related device. The method comprises the following steps: acquiring physical and chemical indexes of purple berry tea buds and leaves; performing image recognition on the purple rubus corchorifolius buds and leaves to obtain macroscopic feature indexes; fusing the physical and chemical indexes and the macroscopic characteristic indexes to obtain raw material characteristic vectors; collecting environment and mechanical parameter data; acquiring chemical change data in the processing link; the environment and mechanical parameter data and the chemical change data are fused to obtain a machining process feature vector sequence; and inputting the raw material feature vector, the processing process feature vector sequence and the sensory quality feature vector for measuring the finished purple berry tea into a trained processing parameter enhancement strategy model, and outputting a current optimal processing parameter adjustment instruction and sensory quality consistency deviation. According to the method, the problem of quality instability caused by raw material difference and environmental fluctuation is solved, and high consistency of sensory quality in batches and between batches of purple berry tea products is guaranteed.

The invention relates to the technical field of oral care and anhydrous toothpaste, in particular to bioactive glass-containing anhydrous toothpaste based on rheological property regulation and control and a preparation method and application thereof.The anhydrous toothpaste adopts glycerin and polyethylene glycol as a humectant compound system to construct an anhydrous system, and the situation that active ingredients of bioactive glass lose efficacy when meeting water is avoided; and the chemical activity and the structural stability can be kept during long-term storage. A thickening agent compound system composed of carbomer, quaternary ammonium salt-22 and hydroxypropyl gelatin is cooperatively adopted, so that a rigid-soft, compact and firm spatial network structure can be formed, an abrasive and bioactive glass particles can be stably suspended for a long time, the high activity of bioactive glass is kept, and the bioactivity of the bioactive glass is improved. And in the aspect of rheological properties, the composite material shows excellent thixotropy, relatively high structure recovery rate and appropriate yield stress, and has a remarkable remineralization repair effect and an excellent sensory effect. And the preparation process is simple, low in cost and suitable for large-scale industrial production.

An electrostatic coating system including of a novel technique of height adjustment through pressure sensing and feedback mechanism in twin-phase air-assisted and forced-liquid flow based electrostatic nozzle(s). A variable height electrostatic edible coating system provides uniform and efficient coating to ensure shelf-life extension, improved nutritional value and enhanced sensory attribute.