CN107156780B - Intelligent blending method of soy sauce components - Google Patents
Intelligent blending method of soy sauce components Download PDFInfo
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- CN107156780B CN107156780B CN201710280474.XA CN201710280474A CN107156780B CN 107156780 B CN107156780 B CN 107156780B CN 201710280474 A CN201710280474 A CN 201710280474A CN 107156780 B CN107156780 B CN 107156780B
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/50—Soya sauce
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- G05D11/02—Controlling ratio of two or more flows of fluid or fluent material
- G05D11/13—Controlling ratio of two or more flows of fluid or fluent material characterised by the use of electric means
- G05D11/139—Controlling ratio of two or more flows of fluid or fluent material characterised by the use of electric means by measuring a value related to the quantity of the individual components and sensing at least one property of the mixture
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Abstract
The invention discloses an intelligent soy sauce component blending method, which comprises the steps of firstly, constructing a soy sauce blending mathematical model, wherein a target function in the mathematical model aims at weighting that the occupied proportions of various soy sauce for blending respectively correspond to soy sauce for blending which is closest to the soy sauce for blending when new soy sauce is blended, and setting corresponding constraint conditions; when the new soy sauce is prepared, the weight required by the various soy sauce for preparation, the amino acid nitrogen content and the salt content in the various soy sauce for preparation, the amino acid nitrogen content of the new soy sauce to be prepared and the salt content of the new soy sauce to be prepared are input into a soy sauce preparation mathematical model to solve the soy sauce preparation mathematical model, and the solved result is the occupied weight proportion of the various soy sauce for preparation when the new soy sauce is prepared. The invention directly obtains the proportion of the occupied amount of various soy sauce for blending required when new soy sauce is blended through the soy sauce blending mathematical model, has the advantages of high accuracy, simple operation and short blending time, and improves the soy sauce blending efficiency.
Description
Technical Field
The invention belongs to the technical field of intelligent food processing, and particularly relates to an intelligent blending method of soy sauce components.
Background
The soy sauce is a necessity for people's life, and with the continuous improvement of the living standard of people, the high-grade soy sauce becomes the first choice for people's consumption and has a wide development space, and with the further strictness of the country on the food quality, the consistency of the content of the soy sauce and the content listed by the label is particularly important.
In the production of soy sauce, the soy sauce brewed by natural fermentation needs to be reasonably blended to reach the national standards of different grades to become a product. The finished products of the blended soy sauce in the same level can reach the consistency of ammonia nitrogen, salt, additives and color. The blending is an important link of the industrialized soy sauce production. At present, most soy sauce production enterprises in China adopt the traditional manual mode to mix soy sauce, the production efficiency is low, and the labor intensity of workers is high.
The soy sauce blending process generally comprises the proportioning process of ammonia nitrogen content, salt content and additive content. At present, domestic soy sauce production enterprises mainly adopt an empirical design method to mix soy sauce according to a proportion given by the empirical design. After the blending is finished, detecting the ammonia nitrogen content and the salt content of the soy sauce, and correcting the soy sauce in the next batch when the error is too large. Such a blending method has the disadvantages of complicated blending process, low efficiency, high labor intensity, high waste and the like, and is not necessarily optimal for certain parameters, such as soy sauce salinity, first soy sauce specific gravity, configuration economy and the like. Therefore, in order to achieve accurate ammonia nitrogen and salt content configuration, soy sauce preparation needs to be carried out through multiple iterations of the whole process of specific concentration (content) ratio, ammonia nitrogen detection, salt adjustment and concentration ratio. This method is inefficient and does not allow the adjustment ratio to be optimized according to the respective requirements. The reason that the optimized allocation algorithm is adopted at present is less: optimizing the soy sauce proportioning aiming at a specific target is a multivariable nonlinear programming problem, the independent variables are more, the initial value is difficult to select, and if an optimal solution is solved by adopting a common optimization theory, the optimal result is often not obtained; meanwhile, the salt content of the soy sauce is required to reach a set value while the ammonia nitrogen content is allocated, so that the complexity of soy sauce proportioning is increased.
Disclosure of Invention
The invention aims to overcome the defects of the prior art and provide the intelligent soy sauce component blending method, which can automatically blend a plurality of soy sauce with different amino acid nitrogen and salt contents into the soy sauce meeting certain configuration requirements, has the advantages of high accuracy, simple operation and short blending time, greatly improves the soy sauce blending efficiency and solves the problem of soy sauce waste caused by the traditional soy sauce blending method.
The second objective of the present invention is to provide an intelligent soy sauce component blending method, which can automatically blend a plurality of soy sauce with different amino acid nitrogen and salt contents into soy sauce meeting certain configuration requirements, and has the advantages of high accuracy, simple operation and short blending time, thereby greatly improving the soy sauce blending efficiency and solving the problem of soy sauce waste caused by the traditional soy sauce blending method. Meanwhile, the method can also reduce the constraint equation in the preparation process, greatly reduce the problem solving difficulty and greatly improve the calculation efficiency of the soy sauce preparation mathematical model.
The first purpose of the invention is realized by the following technical scheme: an intelligent blending method of soy sauce components comprises the following steps:
s1, constructing a soy sauce blending mathematical model, comprising the following steps:
s11, constructing an objective function of the soy sauce blending mathematical model: constructing a target function of a soy sauce blending mathematical model by taking the weight which is closest to the weight of various soy sauce for blending and corresponds to the occupied weight ratio of various soy sauce for blending when new soy sauce is blended; wherein the soy sauce for blending is soy sauce containing various amino acid nitrogen and salt contents;
s12, constructing constraint conditions of the soy sauce blending mathematical model, wherein the constraint conditions comprise:
the content of amino acid nitrogen of the mixed soy sauce for blending is equal to the content of amino acid nitrogen of the new soy sauce to be blended;
the salt content of the mixed soy sauce for blending is equal to the salt content of the new soy sauce to be blended;
the dosage of the mixed soy sauce for blending is less than or equal to the total stored amount;
s2, acquiring the amino acid nitrogen content and the salt content of the soy sauce for blending; simultaneously acquiring the content of amino acid nitrogen of the new soy sauce to be prepared and the content of salt of the new soy sauce to be prepared, and acquiring the weight of various soy sauce for preparation when the new soy sauce is prepared;
s3, taking the weight of the soy sauce for blending acquired in the step S2, the content of amino acid nitrogen and salt in the soy sauce for blending, the content of amino acid nitrogen in the soy sauce for blending and the content of salt in the soy sauce for blending as the input of the soy sauce blending mathematical model in the step S1 to solve the soy sauce blending mathematical model, and obtaining the solving result, namely the proportion of the occupied amount of the soy sauce for blending mixed when the new soy sauce is blended.
Preferably, the objective function J of the mathematical model for soy sauce blending constructed in the step S11min(xi) Comprises the following steps:
the constraint conditions of the soy sauce blending mathematical model in the step S12 are as follows:
0≤Mxi≤bi；
wherein xiThe occupied weight proportion of the ith soy sauce for blending required when blending the new soy sauce is increased;
kiweight of the i th soy sauce for blending when blending the new soy sauce;
num is the total number of soy sauce for blending when new soy sauce is blended;
n is the content of amino acid nitrogen of the new soy sauce to be prepared;
s is the salt content of the new soy sauce to be prepared;
m is the total amount of the new soy sauce to be prepared;
niamino acid nitrogen content of soy sauce for formulation of the ith species;
sithe salt content of the soy sauce for the ith preparation;
bithe total amount of the soy sauce for formulation of the i-th variety.
Preferably, in the step S3, the mathematical model for soy sauce blending is solved through an iterative algorithm, so as to obtain the occupied weight ratio of the soy sauce for blending, which needs to be mixed when blending new soy sauce.
Further, the iterative algorithm is based on a sequence quadratic programming algorithm, a genetic algorithm or a gradient descent algorithm.
Furthermore, when the mathematical model for soy sauce blending is solved through the iterative algorithm in step S3, the initial value of the occupied amount ratio of each soy sauce for blending is obtained through a cross method, and the specific process is as follows:
s31, comparing the amino acid nitrogen content of the soy sauce for blending with the amino acid nitrogen content of the new soy sauce to be blended respectively, and acquiring the total number of the soy sauce for blending with the amino acid nitrogen content higher than the new soy sauce to be blended and the total number of the soy sauce for blending with the amino acid nitrogen content lower than the new soy sauce to be blended; taking an absolute value after the difference value between the total number of the soy sauce with the amino acid nitrogen content higher than the new soy sauce to be prepared and the total number of the soy sauce with the amino acid nitrogen content lower than the new soy sauce to be prepared is taken, wherein the absolute value is B;
s32, adding B soy sauce solutions: if the content of amino acid nitrogen is higher than the total number of the soy sauce for preparing the new soy sauce to be prepared and the content of the amino acid nitrogen is lower than the total number of the soy sauce for preparing the new soy sauce to be prepared, the content of the amino acid nitrogen in various soy sauce solutions in the B soy sauce solution and the content of the amino acid nitrogen in one soy sauce for preparing the new soy sauce to be prepared are the same; if the content of amino acid nitrogen is higher than the total number of the soy sauce for preparing the new soy sauce to be prepared and is less than the total number of the soy sauce for preparing the new soy sauce to be prepared, the content of amino acid nitrogen in various soy sauce solutions in the B soy sauce solution is the same as the content of amino acid nitrogen in one of the soy sauce for preparing the new soy sauce to be prepared;
s33, calculating the absolute value c of the difference between the amino acid nitrogen content of the soy sauce for blending and the amino acid nitrogen content of the new soy sauce to be blendedi：
ci＝|N-ni|，i＝[1,num]，i∈N；
Wherein N is the content of amino acid nitrogen in the new soy sauce to be prepared, and N isiAmino acid nitrogen content of soy sauce for formulation of the ith species;
simultaneously calculating the absolute value c of the difference between the amino acid nitrogen content of the B soy sauce solution added in the step S32 and the amino acid nitrogen content of the new soy sauce to be preparedj：
cj＝|N-nj|，j＝[1,B]，j∈N；
Wherein n isjThe amino acid nitrogen content of the jth soy sauce solution in the B soy sauce solution added in the step S32;
s34, the initial value of the occupied weight ratio of various soy sauce for blending required when blending new soy sauce:
wherein
Namely the initial value of the occupied amount ratio of the ith soy sauce for blending required when the new soy sauce is blended.
The second purpose of the invention is realized by the following technical scheme: an intelligent blending method of soy sauce components comprises the following steps:
s1, constructing a soy sauce blending mathematical model, comprising the following steps:
s11, constructing an objective function of the soy sauce blending mathematical model: constructing a target function of a soy sauce blending mathematical model by taking the weight which is closest to the weight of various soy sauce for blending and corresponds to the occupied weight ratio of various soy sauce for blending when new soy sauce is blended; wherein the various soy sauce for blending refers to soy sauce for blending with various amino acid nitrogen and salt content, and the various soy sauce for blending is soy sauce which is not pretreated by salt amount or soy sauce which is pretreated by salt amount;
s12, constructing constraint conditions of the soy sauce blending mathematical model, wherein the constraint conditions comprise:
the content of amino acid nitrogen of the mixed soy sauce for blending is equal to the content of amino acid nitrogen of the new soy sauce to be blended;
the dosage of the mixed soy sauce for blending is less than or equal to the total stored amount;
s2, obtaining various soy sauce, wherein the various soy sauce refers to soy sauce with various amino acid nitrogen and salt contents, and obtaining various soy sauce for blending through the obtained various soy sauce, specifically: aiming at each obtained soy sauce, firstly, comparing the salinity content of the soy sauce with the salinity content of a new soy sauce to be prepared, if the salinity content of the soy sauce is equal to the salinity content of the new soy sauce to be prepared, not performing salt pretreatment on the soy sauce, directly using the soy sauce without salt pretreatment as the soy sauce for preparation, and simultaneously calculating the amino acid nitrogen content of the soy sauce for preparation; if the two are not equal, performing salinity pretreatment on the soy sauce to ensure that the salinity content after the salinity pretreatment is equal to the salinity content of the new soy sauce to be prepared, taking the soy sauce subjected to salinity pretreatment as the soy sauce for preparation, and simultaneously calculating the amino acid nitrogen content of the soy sauce for preparation;
simultaneously acquiring the content of amino acid nitrogen of the new soy sauce to be prepared, the content of salt of the new soy sauce to be prepared and the weight of various soy sauce for preparation when the new soy sauce is prepared;
s3, the amino acid nitrogen content of the soy sauce for blending, the weight required by the soy sauce for blending when new soy sauce is blended, the amino acid nitrogen content of the new soy sauce to be blended and the salt content of the new soy sauce to be blended which are obtained in the step S2 are used as the input of the soy sauce blending mathematical model in the step S1 to solve the soy sauce blending mathematical model, and the obtained solution result is the proportion of the occupied amount of the soy sauce for blending when the new soy sauce is blended.
Preferably, the objective function J of the mathematical model for soy sauce blending constructed in the step S11min(xi) Comprises the following steps:
the constraint conditions of the soy sauce blending mathematical model in the step S12 are as follows:
0≤Mxi≤bi；
wherein xiThe occupied weight proportion of the ith soy sauce for blending after the pretreatment of salinity is needed when the new soy sauce is blended;
kiweight of the i th soy sauce for blending when blending the new soy sauce;
num is the total number of soy sauce for blending when new soy sauce is blended;
n is the content of amino acid nitrogen of the new soy sauce to be prepared;
s is the salt content of the new soy sauce to be prepared;
m is the total amount of the new soy sauce to be prepared;
niamino acid nitrogen content of soy sauce for formulation of the ith species;
bithe total amount of the soy sauce for formulation of the i-th variety.
Preferably, in step S2, for each obtained soy sauce, the salt content of the soy sauce is compared with the salt content of the new soy sauce to be prepared, and if the salt content of the soy sauce is not equal to the salt content of the new soy sauce to be prepared, the soy sauce is pretreated with the following salt content:
s21, judging whether the salt content of the soy sauce is more than or less than the salt content of the new soy sauce to be prepared, if so, entering the step S22; if yes, go to step S23;
s22, adding salt into the soy sauce with the salt content less than that of the new soy sauce to be prepared, enabling the salt content of the soy sauce after the salt is added to be equal to that of the new soy sauce to be prepared, taking the soy sauce after the salt is added as the soy sauce for preparation, and calculating the amino acid nitrogen content of the soy sauce for preparation;
wherein the required added salt amount is as follows:
wherein S is the salt content of the new soy sauce to be prepared;
aithe amount of salt added to obtain the i-th soy sauce for blending, i.e. the amount a of salt added to the i-th soy sauce obtained in step S2iThen obtaining the ith soy sauce for blending;
b′ithe total amount of the i-th soy sauce obtained in step S2;
sithe salt content of the i-th soy sauce obtained in step S2;
wherein the calculated amino acid nitrogen content of the soy sauce for blending is as follows:
wherein n isiAmino acid nitrogen content of soy sauce for formulation of the ith species;
n′ithe amino acid nitrogen content of the ith soy sauce obtained in step S2;
s23, adding standard solution with the amino acid nitrogen content of 0 into the soy sauce with the salt content larger than that of the new soy sauce to be prepared, enabling the salt content of the soy sauce added with the standard solution to be equal to that of the new soy sauce to be prepared, taking the soy sauce added with the standard solution as the soy sauce for preparation, and calculating the amino acid nitrogen content of the soy sauce for preparation;
wherein the amount of the standard solution required to be added is as follows:
wherein S is the salt content of the new soy sauce to be prepared;
withe amount of the standard solution to be added for obtaining the ith soy sauce for blending, i.e., the amount of the ith soy sauce obtained in step S2 is wiObtaining the ith soy sauce for blending after the standard solution is obtained;
b′ithe total amount of the i-th soy sauce obtained in step S2;
siis the step ofThe salt content of the ith soy sauce obtained in the step S2;
wherein the calculated amino acid nitrogen content of the soy sauce for blending is as follows:
wherein n isiAmino acid nitrogen content of soy sauce for formulation of the ith species;
n′ithe content of amino acid nitrogen in the i-th soy sauce obtained in step S2.
Preferably, in the step S3, the mathematical model for soy sauce blending is solved through an iterative algorithm, so as to obtain the occupied proportion of the soy sauce for blending, which is required to be mixed when new soy sauce is blended; the iterative algorithm is based on a sequence quadratic programming algorithm, a genetic algorithm or a gradient descent algorithm.
Furthermore, when the mathematical model for soy sauce blending is solved through the iterative algorithm in step S3, the initial value of the occupied amount ratio of each soy sauce for blending required for blending new soy sauce is obtained through a cross method, which comprises the following specific steps:
s31, comparing the amino acid nitrogen content of the soy sauce for blending with the amino acid nitrogen content of the new soy sauce to be blended respectively, and acquiring the total number of the soy sauce for blending with the amino acid nitrogen content higher than the new soy sauce to be blended and the total number of the soy sauce for blending with the amino acid nitrogen content lower than the new soy sauce to be blended; taking an absolute value after the difference value between the total number of the soy sauce with the amino acid nitrogen content higher than the new soy sauce to be prepared and the total number of the soy sauce with the amino acid nitrogen content lower than the new soy sauce to be prepared is taken, wherein the absolute value is B;
s32, adding B soy sauce solutions: if the content of amino acid nitrogen is higher than the total number of the soy sauce for preparing the new soy sauce to be prepared and the content of the amino acid nitrogen is lower than the total number of the soy sauce for preparing the new soy sauce to be prepared, the content of the amino acid nitrogen in various soy sauce solutions in the B soy sauce solution and the content of the amino acid nitrogen in one soy sauce for preparing the new soy sauce to be prepared are the same; if the content of amino acid nitrogen is higher than the total number of the soy sauce for preparing the new soy sauce to be prepared and is less than the total number of the soy sauce for preparing the new soy sauce to be prepared, the content of amino acid nitrogen in various soy sauce solutions in the B soy sauce solution is the same as the content of amino acid nitrogen in one of the soy sauce for preparing the new soy sauce to be prepared;
s33, calculating the absolute value c of the difference between the amino acid nitrogen content of the soy sauce for blending and the amino acid nitrogen content of the new soy sauce to be blendedi：
ci＝|N-ni|，i＝[1,num]，i∈N；
Wherein N is the content of amino acid nitrogen in the new soy sauce to be prepared, and N isiAmino acid nitrogen content of soy sauce for formulation of the ith species;
simultaneously calculating the absolute value c of the difference between the amino acid nitrogen content of the B soy sauce solution added in the step S32 and the amino acid nitrogen content of the new soy sauce to be preparedj：
cj＝|N-nj|，j＝[1,B]，j∈N；
Wherein n isjThe amino acid nitrogen content of the jth soy sauce solution in the B soy sauce solution added in the step S32;
s34, mixing the new soy sauce, wherein the initial value of the occupied weight ratio of the various soy sauce for blending needs to be mixed:
wherein
Namely the initial value of the occupied amount ratio of the ith soy sauce for blending required when the new soy sauce is blended.
Compared with the prior art, the invention has the following advantages and effects:
(1) the intelligent soy sauce component blending method comprises the steps of firstly, constructing a soy sauce blending mathematical model, wherein a target function in the mathematical model aims at weighting that the occupied proportions of various soy sauce for blending respectively correspond to soy sauce for blending which is closest to the soy sauce for blending when new soy sauce is blended, and setting corresponding constraint conditions; when the method is used for preparing, the weight required by various soy sauce for preparing new soy sauce, the content of amino acid nitrogen and salt in the various soy sauce for preparing, the content of the amino acid nitrogen in the new soy sauce to be prepared and the salt content of the new soy sauce to be prepared are used as the input of a soy sauce preparation mathematical model to solve the soy sauce preparation mathematical model, and the solved result is the occupied proportion of the various soy sauce for preparing when the new soy sauce is prepared. Therefore, the invention directly obtains the proportion of the occupied amount of various soy sauce for blending required when new soy sauce is blended by the soy sauce blending mathematical model, can automatically blend a plurality of soy sauce with different amino acid nitrogen and salt content into the soy sauce meeting certain blending requirements, compared with the traditional soy sauce blending method, the blending method of the invention does not need repeated tests, has the advantages of high accuracy, simple operation and short blending time, greatly improves the blending efficiency of the soy sauce, and solves the problem of soy sauce waste caused by the traditional blending method.
(2) The invention relates to a soy sauce component intelligent allocation method, which comprises the steps of firstly constructing a soy sauce allocation mathematical model, wherein an objective function in the mathematical model aims at that the occupied weight proportion of various soy sauce for allocation is respectively corresponding to the weight which is closest to the soy sauce for allocation when new soy sauce is allocated, and setting corresponding constraint conditions; therefore, the soy sauce allocation method directly calculates the occupied proportion of various soy sauce for allocation required when new soy sauce is allocated through the soy sauce allocation mathematical model, can automatically allocate soy sauce with different amino acid nitrogen and salt contents into the soy sauce meeting certain allocation requirements, does not need repeated tests compared with the traditional soy sauce allocation method, has the advantages of high accuracy, simple operation and short allocation time, greatly improves the soy sauce allocation efficiency, and solves the problem of soy sauce waste caused by the traditional allocation method. Meanwhile, in the preparation method, various soy sauce for preparation is obtained from soy sauce which is pretreated by salt amount, the salt content of the soy sauce which is pretreated by salt amount is the same as the salt content of the new soy sauce to be prepared, therefore, the preparation method comprises the steps of preparing various soy sauce for preparation with the salt content meeting the production requirement, and then preparing the new soy sauce with the amino acid nitrogen content meeting the production requirement through a soy sauce preparation mathematical model.
(3) In the intelligent soy sauce component allocation method, iterative algorithms such as a sequence quadratic programming algorithm, a genetic algorithm or a gradient descent algorithm and the like can be adopted to solve the soy sauce allocation mathematical model, when the sequence quadratic programming algorithm is adopted, the iteration times are usually less than the times of solving by other methods, the calculation precision is higher, in a search area, the sequence quadratic programming algorithm can obtain the optimal search direction and step length information, and the calculation efficiency is higher.
(4) In the intelligent soy sauce component blending method, when the iterative algorithm is adopted to solve the soy sauce blending mathematical model, the initial values of the occupation ratio of various soy sauce for blending when new soy sauce is blended are firstly calculated by adopting a cross method, so that the convergence speed of optimal value solution is accelerated, and the calculation efficiency of the soy sauce blending mathematical model is further improved.
Detailed Description
The present invention will be described in further detail with reference to examples, but the embodiments of the present invention are not limited thereto.
Example 1
The embodiment discloses an intelligent blending method of soy sauce components, which comprises the following steps:
s1, constructing a soy sauce blending mathematical model, comprising the following steps:
s11, constructing an objective function of the soy sauce blending mathematical model: constructing a target function of a soy sauce blending mathematical model by taking the weight which is closest to the weight of various soy sauce for blending and corresponds to the occupied weight ratio of various soy sauce for blending when new soy sauce is blended; wherein the soy sauce for blending is soy sauce containing various amino acid nitrogen and salt contents;
the objective function J of the mathematical model for soy sauce blending constructed in this embodimentmin(xi) Comprises the following steps:
s12, constructing constraint conditions of the soy sauce blending mathematical model, wherein the constraint conditions comprise:
the content of amino acid nitrogen of the mixed soy sauce for blending is equal to the content of amino acid nitrogen of the new soy sauce to be blended; namely:
the salt content of the mixed soy sauce for blending is equal to the salt content of the new soy sauce to be blended; namely:
the dosage of the mixed soy sauce for blending is less than or equal to the total stored amount; namely:
0≤Mxi≤bi；
wherein xiThe occupied weight proportion of the ith soy sauce for blending required when blending the new soy sauce is increased;
kiweight of the i th soy sauce for blending when blending the new soy sauce;
num is the total number of soy sauce for blending when new soy sauce is blended;
n is the content of amino acid nitrogen of the new soy sauce to be prepared;
s is the salt content of the new soy sauce to be prepared;
m is the total amount of the new soy sauce to be prepared;
niamino acid nitrogen content of soy sauce for formulation of the ith species;
sithe salt content of the soy sauce for the ith preparation;
bithe total amount of the soy sauce for formulation of the i-th variety.
S2, acquiring the amino acid nitrogen content and the salt content of the soy sauce for blending; simultaneously acquiring the content of amino acid nitrogen of the new soy sauce to be prepared and the content of salt of the new soy sauce to be prepared, and acquiring the weight of various soy sauce for preparation when the new soy sauce is prepared;
s3, taking the weight of the soy sauce for blending acquired in the step S2, the content of amino acid nitrogen and salt in the soy sauce for blending, the content of amino acid nitrogen in the soy sauce for blending and the content of salt in the soy sauce for blending as the input of the soy sauce blending mathematical model in the step S1 to solve the soy sauce blending mathematical model, and obtaining the solving result, namely the proportion of the occupied amount of the soy sauce for blending mixed when the new soy sauce is blended.
In the step S3, the mathematical model for soy sauce blending is solved through an iterative algorithm to obtain the occupied weight ratio of the soy sauce for blending which needs to be mixed when new soy sauce is blended. In this embodiment, the iterative algorithm based on the sequential quadratic programming algorithm used in Matlab software is used to solve the mathematical model for soy sauce blending, and other iterative algorithms such as a genetic algorithm or a gradient descent algorithm may also be used.
The process of solving the soy sauce allocation mathematical model by the iterative algorithm based on the sequential quadratic programming algorithm mainly comprises three steps: (1) updating of the Hessian matrix of the lagrange function: in each main iteration process, a BFGS method is used for calculating a quasi-Newton approximate matrix of a Hess matrix of the Lagrangian function. (2) Solving a quadratic programming problem: the solution process is divided into two steps, step 1 involves calculation of feasible points (if existing), and step 2 is an iteration sequence from the feasible points to the solution. In step 1, a feasible point is needed as an initial value, and if the current point is not feasible, a feasible point is obtained by solving a linear programming problem: (3) one-dimensional search and calculation of an objective function.
When the mathematical model for soy sauce blending is solved by the iterative algorithm in the step S3, the initial value of the occupied amount ratio of each soy sauce for blending is obtained by a cross method, and the specific process is as follows:
s31, comparing the amino acid nitrogen content of the soy sauce for blending with the amino acid nitrogen content of the new soy sauce to be blended respectively, and acquiring the total number of the soy sauce for blending with the amino acid nitrogen content higher than the new soy sauce to be blended and the total number of the soy sauce for blending with the amino acid nitrogen content lower than the new soy sauce to be blended; taking an absolute value after the difference value between the total number of the soy sauce with the amino acid nitrogen content higher than that of the new soy sauce to be prepared and the total number of the soy sauce with the amino acid nitrogen content lower than that of the new soy sauce to be prepared, wherein the absolute value is B, and B is an integer value;
s32, adding B soy sauce solutions:
if the content of amino acid nitrogen is higher than the total number of the soy sauce for preparing the new soy sauce to be prepared and the content of the amino acid nitrogen is lower than the total number of the soy sauce for preparing the new soy sauce to be prepared, the content of the amino acid nitrogen in various soy sauce solutions in the B soy sauce solution and the content of the amino acid nitrogen in one soy sauce for preparing the new soy sauce to be prepared are the same;
if the content of amino acid nitrogen is higher than the total number of the soy sauce for preparing the new soy sauce to be prepared and is less than the total number of the soy sauce for preparing the new soy sauce to be prepared, the content of amino acid nitrogen in various soy sauce solutions in the B soy sauce solution is the same as the content of amino acid nitrogen in one of the soy sauce for preparing the new soy sauce to be prepared;
s33, calculating the absolute value of the difference between the amino acid nitrogen content of the sauce for blending and the amino acid nitrogen content of the new sauce to be blended:
ci＝|N-ni|，i＝[1,num]，i∈N；
wherein c isiThe absolute value of the difference value between the amino acid nitrogen content of the soy sauce for the ith kind of the soy sauce and the amino acid nitrogen content of the new soy sauce to be prepared; n is the content of amino acid nitrogen in the new soy sauce to be prepared, NiAmino acid nitrogen content of soy sauce for formulation of the ith species;
and simultaneously calculating the absolute value of the difference value between the amino acid nitrogen content of the B soy sauce solution added in the step S32 and the amino acid nitrogen content of the new soy sauce to be prepared:
cj＝|N-nj|，j＝[1,B]，j∈N；
wherein c isjAdding the absolute value of the difference value between the amino acid nitrogen content of the jth soy sauce solution in the B soy sauce solutions and the amino acid nitrogen content of the new soy sauce to be prepared; n isjThe amino acid nitrogen content of the jth soy sauce solution in the B soy sauce solution added in the step S32;
s34 initial value of ratio of soy sauce occupied by new soy sauce
Wherein
Namely the initial value of the occupied amount proportion of the ith soy sauce for blending required when the new soy sauce is blended;
supposing that 4 kinds of soy sauce for blending are provided, the content of amino acid nitrogen is respectively y1, y2 and y4 from small to large; if the content of amino acid nitrogen in the new soy sauce to be prepared is y, y2< y < y4, the content of amino acid nitrogen is 1 higher than the total number of soy sauce to be prepared, the content of amino acid nitrogen is 2 lower than the total number of soy sauce to be prepared, so that B is 1, and the content of amino acid nitrogen is 1 higher than the total number of soy sauce to be prepared and is lower than the total number of soy sauce to be prepared, so that the content of amino acid nitrogen in the solution of B soy sauce added in the step S32 is the same as the content of amino acid nitrogen in the soy sauce to be prepared; that is, the amino acid nitrogen content of the soy sauce solution B was the same as that of the soy sauce for blending having an amino acid nitrogen content of y 4.
Example 2
The embodiment discloses an intelligent blending method of soy sauce components, which comprises the following steps:
s1, constructing a soy sauce blending mathematical model, comprising the following steps:
s11, constructing an objective function of the soy sauce blending mathematical model: constructing a target function of a soy sauce blending mathematical model by taking the weight which is closest to the weight of various soy sauce for blending and corresponds to the occupied weight ratio of various soy sauce for blending when new soy sauce is blended; wherein the soy sauce for blending refers to soy sauce for blending with various amino acid nitrogen and salt content, and the soy sauce for blending is soy sauce without salt pretreatment or soy sauce after salt pretreatment;
the objective function J of the mathematical model for soy sauce blending constructed in step S11min(xi) Is as follows:
s12, constructing constraint conditions of the soy sauce blending mathematical model, wherein the constraint conditions comprise:
the content of amino acid nitrogen of the mixed soy sauce for blending is equal to the content of amino acid nitrogen of the new soy sauce to be blended; namely:
the dosage of the mixed soy sauce for blending is less than or equal to the total stored amount; namely:
0≤Mxi≤bi；
wherein xiThe occupied weight proportion of the ith soy sauce for blending after the pretreatment of salinity is needed when the new soy sauce is blended;
kifor preparing new sauceWeight of soy sauce for blending of i-th species in oil;
num is the total number of soy sauce for blending when new soy sauce is blended;
n is the content of amino acid nitrogen of the new soy sauce to be prepared;
s is the salt content of the new soy sauce to be prepared;
m is the total amount of the new soy sauce to be prepared;
niamino acid nitrogen content of soy sauce for formulation of the ith species;
bithe total amount of the soy sauce for formulation of the i-th variety.
S2, obtaining various soy sauce, wherein the various soy sauce refers to soy sauce with various amino acid nitrogen and salt contents, and obtaining various soy sauce for blending through the obtained various soy sauce, specifically: aiming at each obtained soy sauce, firstly, comparing the salinity content of the soy sauce with the salinity content of a new soy sauce to be prepared, if the salinity content of the soy sauce is equal to the salinity content of the new soy sauce to be prepared, not performing salt pretreatment on the soy sauce, directly using the soy sauce without salt pretreatment as the soy sauce for preparation, and simultaneously calculating the amino acid nitrogen content of the soy sauce for preparation; if the two are not equal, performing salinity pretreatment on the soy sauce to ensure that the salinity content after the salinity pretreatment is equal to the salinity content of the new soy sauce to be prepared, taking the soy sauce subjected to salinity pretreatment as the soy sauce for preparation, and simultaneously calculating the amino acid nitrogen content of the soy sauce for preparation; in this embodiment, the following salt amount pretreatment is performed on the soy sauce with the salt content not equal to that of the new soy sauce to be prepared in the obtained soy sauce:
s21, judging whether the salt content of the soy sauce is more than or less than the salt content of the new soy sauce to be prepared, if so, entering the step S22; if yes, go to step S23;
s22, adding salt into the soy sauce with the salt content less than that of the new soy sauce to be prepared, enabling the salt content of the soy sauce after the salt is added to be equal to that of the new soy sauce to be prepared, taking the soy sauce after the salt is added as the soy sauce for preparation, and calculating the amino acid nitrogen content of the soy sauce for preparation;
wherein the required added salt amount is as follows:
wherein S is the salt content of the new soy sauce to be prepared;
aithe amount of salt added to obtain the i-th soy sauce for blending, i.e. the amount a of salt added to the i-th soy sauce obtained in step S2iThen obtaining the ith soy sauce for blending;
b′ithe total amount of the i-th soy sauce obtained in step S2;
sithe salt content of the i-th soy sauce obtained in step S2;
wherein the calculated amino acid nitrogen content of the soy sauce for blending is as follows:
wherein n isiAmino acid nitrogen content of soy sauce for formulation of the ith species;
n′ithe amino acid nitrogen content of the ith soy sauce obtained in step S2;
s23, adding standard solution with the amino acid nitrogen content of 0 into the soy sauce with the salt content larger than that of the new soy sauce to be prepared, enabling the salt content of the soy sauce added with the standard solution to be equal to that of the new soy sauce to be prepared, taking the soy sauce added with the standard solution as the soy sauce for preparation, and calculating the amino acid nitrogen content of the soy sauce for preparation;
wherein the amount of the standard solution required to be added is as follows:
wherein S is the salt content of the new soy sauce to be prepared;
withe amount of the standard solution to be added for obtaining the ith soy sauce for blending, i.e. the amount of the ith soy sauce to be added obtained in step S2 is wiIs obtained after the standard solution ofThe ith soy sauce for blending;
b′ithe total amount of the i-th soy sauce obtained in step S2;
sithe salt content of the i-th soy sauce obtained in step S2;
wherein the calculated amino acid nitrogen content of the soy sauce for blending is as follows:
wherein n isiThe amino acid nitrogen content of the soy sauce for formulation i.
And simultaneously acquiring the content of amino acid nitrogen of the new soy sauce to be prepared, the content of salt of the new soy sauce to be prepared and the weight of various soy sauce for preparation when the new soy sauce is prepared.
S3, the amino acid nitrogen content of the soy sauce for blending, the weight required by the soy sauce for blending when new soy sauce is blended, the amino acid nitrogen content of the new soy sauce to be blended and the salt content of the new soy sauce to be blended which are obtained in the step S2 are used as the input of the soy sauce blending mathematical model in the step S1 to solve the soy sauce blending mathematical model, and the obtained solution result is the proportion of the occupied amount of the soy sauce for blending when the new soy sauce is blended.
In the step S3, the mathematical model for soy sauce blending is solved through an iterative algorithm to obtain the occupied weight ratio of the soy sauce for blending which needs to be mixed when new soy sauce is blended. In this embodiment, the iterative algorithm based on the sequential quadratic programming algorithm used in Matlab software is used to solve the mathematical model for soy sauce blending, and other iterative algorithms such as a genetic algorithm or a gradient descent algorithm may also be used. When the iterative algorithm based on the sequential quadratic programming algorithm adopted in Matlab software in this embodiment solves the mathematical model for soy sauce blending, the solving process is as shown in embodiment 1.
In this embodiment, when the mathematical model for soy sauce blending is solved by the iterative algorithm, the initial value of the occupied amount ratio of various soy sauce for blending required for blending new soy sauce is obtained by a cross method, and the specific process is as follows:
s31, comparing the amino acid nitrogen content of the soy sauce for blending with the amino acid nitrogen content of the new soy sauce to be blended respectively, and acquiring the total number of the soy sauce for blending with the amino acid nitrogen content higher than the new soy sauce to be blended and the total number of the soy sauce for blending with the amino acid nitrogen content lower than the new soy sauce to be blended; taking an absolute value after the difference value between the total number of the soy sauce with the amino acid nitrogen content higher than that of the new soy sauce to be prepared and the total number of the soy sauce with the amino acid nitrogen content lower than that of the new soy sauce to be prepared, wherein the absolute value is B, and B is an integer value;
s32, adding B soy sauce solutions: if the content of amino acid nitrogen is higher than the total number of the soy sauce for preparing the new soy sauce to be prepared and the content of the amino acid nitrogen is lower than the total number of the soy sauce for preparing the new soy sauce to be prepared, the content of the amino acid nitrogen in various soy sauce solutions in the B soy sauce solution and the content of the amino acid nitrogen in one soy sauce for preparing the new soy sauce to be prepared are the same; if the content of amino acid nitrogen is higher than the total number of the soy sauce for preparing the new soy sauce to be prepared and is less than the total number of the soy sauce for preparing the new soy sauce to be prepared, the content of amino acid nitrogen in various soy sauce solutions in the B soy sauce solution is the same as the content of amino acid nitrogen in one of the soy sauce for preparing the new soy sauce to be prepared;
s33, calculating the absolute value of the difference between the amino acid nitrogen content of the sauce for blending and the amino acid nitrogen content of the new sauce to be blended:
ci＝|N-ni|，i＝[1,num]，i∈N；
wherein c isiThe absolute value of the difference value between the amino acid nitrogen content of the soy sauce for the ith kind of the soy sauce and the amino acid nitrogen content of the new soy sauce to be prepared; n is the content of amino acid nitrogen in the new soy sauce to be prepared, NiAmino acid nitrogen content of soy sauce for formulation of the ith species;
and simultaneously calculating the absolute value of the difference value between the amino acid nitrogen content of the B soy sauce solution added in the step S32 and the amino acid nitrogen content of the new soy sauce to be prepared:
cj＝|N-nj|，j＝[1,B]，j∈N；
wherein c isjAdding the absolute value of the difference value between the amino acid nitrogen content of the jth soy sauce solution in the B soy sauce solutions and the amino acid nitrogen content of the new soy sauce to be prepared; n isjThe amino acid nitrogen content of the jth soy sauce solution in the B soy sauce solution added in the step S32;
s34 initial value of ratio of occupied amount of soy sauce for blending
Wherein
Namely the initial value of the occupied amount ratio of the ith soy sauce for blending required when the new soy sauce is blended.
For example, when preparing actual soy sauce, soy sauce with three amino acid nitrogen and salt content, the first soy sauce has p amino acid nitrogen content1Salt content of s1(ii) a The second soy sauce contains amino acid nitrogen p2Salt content of s2(ii) a The third soy sauce contains amino acid nitrogen p3Salt content of s3(ii) a Preparing new soy sauce with N content of amino acid nitrogen and S content of salt, wherein the weight of the three soy sauce respectively reaches k when preparing the new soy sauce1、k2And k3And the soy sauce stocks in each are sufficient.
For the new soy sauce to be prepared, when the method of example 1 is adopted for preparation, the soy sauce with three amino acid nitrogen and salt contents is respectively used as three soy sauce for preparation, the amino acid nitrogen and salt contents of the three soy sauce for preparation, the weight of the three soy sauce for preparation when the new soy sauce is prepared and the amino acid nitrogen and salt contents of the new soy sauce to be prepared are respectively used as the input of the mathematical model for preparing the soy sauce of example 1, and the proportion of the soy sauce amount required for preparing the new soy sauce is calculated by the mathematical model for preparing the soy sauce. WhereinNum in the soy sauce blending mathematical model is 3, n1、n2And n3Respectively correspond to p1、p2、p3。
For the new soy sauce to be prepared, when the method of example 2 is adopted for preparation, the salt content s of the three soy sauce is required to be firstly prepared1、s2And s3And comparing the salt content S with the salt content S of the new soy sauce to be prepared, if the salt content S is equal to the salt content S of the new soy sauce to be prepared, directly using the soy sauce as the soy sauce for preparation, if the salt content S is not equal to the salt content S of the new soy sauce to be prepared, performing salt pretreatment to ensure that the salt content of the soy sauce after the salt pretreatment is equal to the salt content of the new soy sauce to be prepared, using the soy sauce subjected to salt pretreatment as the soy sauce for preparation, and calculating the amino. The amino acid nitrogen content of the obtained three kinds of soy sauce for blending, the weight required by the three kinds of soy sauce for blending when new soy sauce is blended, the amino acid nitrogen content of the new soy sauce to be blended and the salt content of the new soy sauce to be blended are used as the input of the soy sauce blending mathematical model in the embodiment 2, and the consumption proportion of the three kinds of soy sauce for blending required by the new soy sauce is calculated through the soy sauce blending mathematical model. Wherein the weight of the three kinds of soy sauce for blending is the weight of the three kinds of soy sauce for blending. Wherein num in the mathematical model for soy sauce blending is 3, and when the salt content of the existing soy sauce is equal to the salt content of the new soy sauce to be blended, the amino acid nitrogen content of the soy sauce for blending is the amino acid nitrogen content of the existing soy sauce; when the salt content of the existing soy sauce is equal to the salt content of the new soy sauce to be prepared, the amino acid nitrogen content of the soy sauce for preparation is the amino acid nitrogen content of the existing soy sauce after the salt content is pretreated.
The above embodiments are preferred embodiments of the present invention, but the present invention is not limited to the above embodiments, and any other changes, modifications, substitutions, combinations, and simplifications which do not depart from the spirit and principle of the present invention should be construed as equivalents thereof, and all such changes, modifications, substitutions, combinations, and simplifications are intended to be included in the scope of the present invention.
Claims (7)
1. An intelligent blending method of soy sauce components is characterized by comprising the following steps:
s1, constructing a soy sauce blending mathematical model, comprising the following steps:
s11, constructing an objective function of the soy sauce blending mathematical model: constructing a target function of a soy sauce blending mathematical model by taking the weight which is closest to the weight of various soy sauce for blending and corresponds to the occupied weight ratio of various soy sauce for blending when new soy sauce is blended; wherein the soy sauce for blending is soy sauce containing various amino acid nitrogen and salt contents;
s12, constructing constraint conditions of the soy sauce blending mathematical model, wherein the constraint conditions comprise:
the content of amino acid nitrogen of the mixed soy sauce for blending is equal to the content of amino acid nitrogen of the new soy sauce to be blended;
the salt content of the mixed soy sauce for blending is equal to the salt content of the new soy sauce to be blended;
the dosage of the mixed soy sauce for blending is less than or equal to the total stored amount;
s2, acquiring the amino acid nitrogen content and the salt content of the soy sauce for blending; simultaneously acquiring the content of amino acid nitrogen of the new soy sauce to be prepared and the content of salt of the new soy sauce to be prepared, and acquiring the weight of various soy sauce for preparation when the new soy sauce is prepared;
s3, taking the weight required by the various soy sauce for blending obtained in the step S2 when blending new soy sauce, the amino acid nitrogen content and the salt content in the various soy sauce for blending, the amino acid nitrogen content of the new soy sauce to be blended and the salt content of the new soy sauce to be blended as the input of the soy sauce blending mathematical model in the step S1 to solve the soy sauce blending mathematical model, and obtaining a solving result, namely the occupied quantity proportion of the various soy sauce for blending mixed when blending new soy sauce;
in the step S3, the soy sauce allocation mathematical model is solved through an iterative algorithm to obtain the occupation ratio of the soy sauce for allocation, which needs to be mixed when new soy sauce is allocated, the soy sauce allocation mathematical model is solved through the iterative algorithm based on the sequential quadratic programming algorithm, and the solving process includes three steps: (1) updating of the Hessian matrix of the lagrange function: in each main iteration process, calculating a quasi-Newton approximate matrix of a Hess matrix of the Lagrangian function by using a BFGS method; (2) solving a quadratic programming problem: the solving process is divided into two steps, wherein the step 1 involves calculation of feasible points (if existing), and the step 2 is an iteration sequence from the feasible points to the solution; in step 1, a feasible point is needed as an initial value, and if the current point is not feasible, a feasible point is obtained by solving a linear programming problem: (3) one-dimensional search and calculation of an objective function;
the objective function J of the mathematical model for soy sauce blending constructed in the step S11min(xi) Comprises the following steps:
wherein xiThe occupied weight proportion of the ith soy sauce for blending required when blending the new soy sauce is increased;
kiweight of the i th soy sauce for blending when blending the new soy sauce;
num is the total number of soy sauce for blending when new soy sauce is blended.
2. The intelligent soy sauce ingredient blending method as claimed in claim 1, wherein the constraint conditions of the mathematical soy sauce blending model in step S12 are:
0≤Mxi≤bi；
n is the content of amino acid nitrogen of the new soy sauce to be prepared;
s is the salt content of the new soy sauce to be prepared;
m is the total amount of the new soy sauce to be prepared;
niamino acid nitrogen content of soy sauce for formulation of the ith species;
sithe salt content of the soy sauce for the ith preparation;
bithe total amount of the soy sauce for formulation of the i-th variety.
3. The intelligent soy sauce component blending method according to claim 1, wherein when the mathematical soy sauce blending model is solved through the iterative algorithm in step S3, the initial value of the proportion of the soy sauce occupied by each soy sauce for blending is obtained through a cross method, and the specific process is as follows:
s31, comparing the amino acid nitrogen content of the soy sauce for blending with the amino acid nitrogen content of the new soy sauce to be blended respectively, and acquiring the total number of the soy sauce for blending with the amino acid nitrogen content higher than the new soy sauce to be blended and the total number of the soy sauce for blending with the amino acid nitrogen content lower than the new soy sauce to be blended; taking an absolute value after the difference value between the total number of the soy sauce with the amino acid nitrogen content higher than the new soy sauce to be prepared and the total number of the soy sauce with the amino acid nitrogen content lower than the new soy sauce to be prepared is taken, wherein the absolute value is B;
s32, adding B soy sauce solutions: if the content of amino acid nitrogen is higher than the total number of the soy sauce for preparing the new soy sauce to be prepared and the content of the amino acid nitrogen is lower than the total number of the soy sauce for preparing the new soy sauce to be prepared, the content of the amino acid nitrogen in various soy sauce solutions in the B soy sauce solution and the content of the amino acid nitrogen in one soy sauce for preparing the new soy sauce to be prepared are the same; if the content of amino acid nitrogen is higher than the total number of the soy sauce for preparing the new soy sauce to be prepared and is less than the total number of the soy sauce for preparing the new soy sauce to be prepared, the content of amino acid nitrogen in various soy sauce solutions in the B soy sauce solution is the same as the content of amino acid nitrogen in one of the soy sauce for preparing the new soy sauce to be prepared;
s33, calculating the absolute value of the difference between the amino acid nitrogen content of the sauce for blending and the amino acid nitrogen content of the new sauce to be blended:
ci＝|N-ni|，i＝[1,num]，i∈N；
wherein c isiThe absolute value of the difference value between the amino acid nitrogen content of the soy sauce for the ith kind of the soy sauce and the amino acid nitrogen content of the new soy sauce to be prepared; n is the content of amino acid nitrogen in the new soy sauce to be prepared, NiAmino acid nitrogen content of soy sauce for formulation of the ith species;
and simultaneously calculating the absolute value of the difference value between the amino acid nitrogen content of the B soy sauce solution added in the step S32 and the amino acid nitrogen content of the new soy sauce to be prepared:
cj＝|N-nj|，j＝[1,B]，j∈N；
wherein c isjAdding the absolute value of the difference value between the amino acid nitrogen content of the jth soy sauce solution in the B soy sauce solutions and the amino acid nitrogen content of the new soy sauce to be prepared; n isjThe amino acid nitrogen content of the jth soy sauce solution in the B soy sauce solution added in the step S32;
s34, the initial value of the occupied weight ratio of various soy sauce for blending required when blending new soy sauce:
wherein
Namely the initial value of the occupied amount ratio of the ith soy sauce for blending required when the new soy sauce is blended.
4. An intelligent blending method of soy sauce components is characterized by comprising the following steps:
s1, constructing a soy sauce blending mathematical model, comprising the following steps:
s11, constructing an objective function of the soy sauce blending mathematical model: constructing a target function of a soy sauce blending mathematical model by taking the weight which is closest to the weight of various soy sauce for blending and corresponds to the occupied weight ratio of various soy sauce for blending when new soy sauce is blended; wherein the various soy sauce for blending refers to soy sauce for blending with various amino acid nitrogen and salt content, and the various soy sauce for blending is soy sauce which is not pretreated by salt amount or soy sauce which is pretreated by salt amount;
s12, constructing constraint conditions of the soy sauce blending mathematical model, wherein the constraint conditions comprise:
the content of amino acid nitrogen of the mixed soy sauce for blending is equal to the content of amino acid nitrogen of the new soy sauce to be blended;
the dosage of the mixed soy sauce for blending is less than or equal to the total stored amount;
s2, obtaining various soy sauce, wherein the various soy sauce refers to soy sauce with various amino acid nitrogen and salt contents, and obtaining various soy sauce for blending through the obtained various soy sauce, specifically: aiming at each obtained soy sauce, firstly, comparing the salinity content of the soy sauce with the salinity content of a new soy sauce to be prepared, if the salinity content of the soy sauce is equal to the salinity content of the new soy sauce to be prepared, not performing salt pretreatment on the soy sauce, directly using the soy sauce without salt pretreatment as the soy sauce for preparation, and simultaneously calculating the amino acid nitrogen content of the soy sauce for preparation; if the two are not equal, performing salinity pretreatment on the soy sauce to ensure that the salinity content after the salinity pretreatment is equal to the salinity content of the new soy sauce to be prepared, taking the soy sauce subjected to salinity pretreatment as the soy sauce for preparation, and simultaneously calculating the amino acid nitrogen content of the soy sauce for preparation;
simultaneously acquiring the content of amino acid nitrogen of the new soy sauce to be prepared, the content of salt of the new soy sauce to be prepared and the weight of various soy sauce for preparation when the new soy sauce is prepared;
s3, solving the soy sauce blending mathematical model by taking the amino acid nitrogen content of the soy sauce for blending, the weight required by the soy sauce for blending when new soy sauce is blended, the amino acid nitrogen content of the new soy sauce to be blended and the salt content of the new soy sauce to be blended, which are obtained in the step S2, as the input of the soy sauce blending mathematical model in the step S1, and obtaining a solving result, namely the occupied proportion of the soy sauce for blending when new soy sauce is blended;
in the step S3, the soy sauce allocation mathematical model is solved through an iterative algorithm to obtain the occupation ratio of the soy sauce for allocation, which needs to be mixed when new soy sauce is allocated, the soy sauce allocation mathematical model is solved through the iterative algorithm based on the sequential quadratic programming algorithm, and the solving process includes three steps: (1) updating of the Hessian matrix of the lagrange function: in each main iteration process, calculating a quasi-Newton approximate matrix of a Hess matrix of the Lagrangian function by using a BFGS method; (2) solving a quadratic programming problem: the solving process is divided into two steps, wherein the step 1 involves calculation of feasible points (if existing), and the step 2 is an iteration sequence from the feasible points to the solution; in step 1, a feasible point is needed as an initial value, and if the current point is not feasible, a feasible point is obtained by solving a linear programming problem: (3) one-dimensional search and calculation of an objective function;
the objective function J of the mathematical model for soy sauce blending constructed in the step S11min(xi) Comprises the following steps:
wherein xiThe occupied weight proportion of the ith soy sauce for blending after the pretreatment of salinity is needed when the new soy sauce is blended;
kiweight of the i th soy sauce for blending when blending the new soy sauce;
num is the total number of soy sauce for blending when new soy sauce is blended.
5. The intelligent soy sauce ingredient mixing method according to claim 4,
the constraint conditions of the soy sauce blending mathematical model in the step S12 are as follows:
0≤Mxi≤bi(ii) a N is the content of amino acid nitrogen of the new soy sauce to be prepared;
s is the salt content of the new soy sauce to be prepared;
m is the total amount of the new soy sauce to be prepared;
niamino acid nitrogen content of soy sauce for formulation of the ith species;
bithe total amount of the soy sauce for formulation of the i-th variety.
6. The intelligent soy sauce ingredient blending method according to claim 4, wherein in step S2, the salt content of each obtained soy sauce is compared with the salt content of the new soy sauce to be blended, and if the salt content of the obtained soy sauce is not equal to the salt content of the new soy sauce to be blended, the soy sauce is pre-treated with the following salt content:
s21, judging whether the salt content of the soy sauce is more than or less than the salt content of the new soy sauce to be prepared, if so, entering the step S22; if yes, go to step S23;
s22, adding salt into the soy sauce with the salt content less than that of the new soy sauce to be prepared, enabling the salt content of the soy sauce after the salt is added to be equal to that of the new soy sauce to be prepared, taking the soy sauce after the salt is added as the soy sauce for preparation, and calculating the amino acid nitrogen content of the soy sauce for preparation;
wherein the required added salt amount is as follows:
wherein S is the salt content of the new soy sauce to be prepared;
aithe amount of salt added to obtain the i-th soy sauce for blending, i.e. the amount a of salt added to the i-th soy sauce obtained in step S2iThen obtaining the ith soy sauce for blending;
b′ithe total amount of the i-th soy sauce obtained in step S2;
sithe salt content of the i-th soy sauce obtained in step S2;
wherein the calculated amino acid nitrogen content of the soy sauce for blending is as follows:
wherein n isiAmino acid nitrogen content of soy sauce for formulation of the ith species;
n′ithe amino acid nitrogen content of the ith soy sauce obtained in step S2;
s23, adding standard solution with the amino acid nitrogen content of 0 into the soy sauce with the salt content larger than that of the new soy sauce to be prepared, enabling the salt content of the soy sauce added with the standard solution to be equal to that of the new soy sauce to be prepared, taking the soy sauce added with the standard solution as the soy sauce for preparation, and calculating the amino acid nitrogen content of the soy sauce for preparation;
wherein the amount of the standard solution required to be added is as follows:
wherein S is the salt content of the new soy sauce to be prepared;
withe amount of the standard solution to be added for obtaining the ith soy sauce for blending, i.e. the amount of the ith soy sauce to be added obtained in step S2 is wiObtaining the ith soy sauce for blending after the standard solution is obtained;
b′ithe total amount of the i-th soy sauce obtained in step S2;
sithe salt content of the i-th soy sauce obtained in step S2;
wherein the calculated amino acid nitrogen content of the soy sauce for blending is as follows:
wherein n isiAmino acid nitrogen content of soy sauce for formulation of the ith species;
n′ithe content of amino acid nitrogen in the i-th soy sauce obtained in step S2.
7. The intelligent soy sauce component blending method according to claim 4, wherein when the mathematical soy sauce blending model is solved through the iterative algorithm in step S3, the initial value of the occupied amount ratio of each soy sauce for blending required in the blending of new soy sauce is obtained through a cross method, and the specific process is as follows:
s31, comparing the amino acid nitrogen content of the soy sauce for blending with the amino acid nitrogen content of the new soy sauce to be blended respectively, and acquiring the total number of the soy sauce for blending with the amino acid nitrogen content higher than the new soy sauce to be blended and the total number of the soy sauce for blending with the amino acid nitrogen content lower than the new soy sauce to be blended; taking an absolute value after the difference value between the total number of the soy sauce with the amino acid nitrogen content higher than the new soy sauce to be prepared and the total number of the soy sauce with the amino acid nitrogen content lower than the new soy sauce to be prepared is taken, wherein the absolute value is B;
s32, adding B soy sauce solutions: if the content of amino acid nitrogen is higher than the total number of the soy sauce for preparing the new soy sauce to be prepared and the content of the amino acid nitrogen is lower than the total number of the soy sauce for preparing the new soy sauce to be prepared, the content of the amino acid nitrogen in various soy sauce solutions in the B soy sauce solution and the content of the amino acid nitrogen in one soy sauce for preparing the new soy sauce to be prepared are the same; if the content of amino acid nitrogen is higher than the total number of the soy sauce for preparing the new soy sauce to be prepared and is less than the total number of the soy sauce for preparing the new soy sauce to be prepared, the content of amino acid nitrogen in various soy sauce solutions in the B soy sauce solution is the same as the content of amino acid nitrogen in one of the soy sauce for preparing the new soy sauce to be prepared;
s33, calculating the absolute value of the difference between the amino acid nitrogen content of the sauce for blending and the amino acid nitrogen content of the new sauce to be blended:
ci＝|N-ni|，i＝[1,num]，i∈N；
wherein c isiThe absolute value of the difference value between the amino acid nitrogen content of the soy sauce for the ith kind of the soy sauce and the amino acid nitrogen content of the new soy sauce to be prepared; n is amino of new soy sauce to be preparedContent of acid nitrogen, niAmino acid nitrogen content of soy sauce for formulation of the ith species;
and simultaneously calculating the absolute value of the difference value between the amino acid nitrogen content of the B soy sauce solution added in the step S32 and the amino acid nitrogen content of the new soy sauce to be prepared:
cj＝|N-nj|，j＝[1,B]，j∈N；
wherein c isjAdding the absolute value of the difference value between the amino acid nitrogen content of the jth soy sauce solution in the B soy sauce solutions and the amino acid nitrogen content of the new soy sauce to be prepared; n isjThe amino acid nitrogen content of the jth soy sauce solution in the B soy sauce solution added in the step S32;
s34, mixing the new soy sauce, wherein the initial value of the occupied weight ratio of the various soy sauce for blending needs to be mixed:
wherein
Namely the initial value of the occupied amount ratio of the ith soy sauce for blending required when the new soy sauce is blended.
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