CN110801042A - Optimization method and device suitable for taste attribute of balls - Google Patents
Optimization method and device suitable for taste attribute of balls Download PDFInfo
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- CN110801042A CN110801042A CN201911015459.8A CN201911015459A CN110801042A CN 110801042 A CN110801042 A CN 110801042A CN 201911015459 A CN201911015459 A CN 201911015459A CN 110801042 A CN110801042 A CN 110801042A
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- balls
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P10/00—Shaping or working of foodstuffs characterised by the products
- A23P10/20—Agglomerating; Granulating; Tabletting
- A23P10/25—Agglomeration or granulation by extrusion or by pressing, e.g. through small holes, through sieves or between surfaces
Abstract
The invention discloses an optimization method suitable for taste attributes of balls, which comprises the steps of setting a computer, a pressurizing device, a pressure relief device and a stirring structure, wherein the pressurizing device is connected with the stirring structure, and the pressure relief device is connected with the stirring structure; obtaining parameters of the pulp of the balls through a density sensor, and uploading the obtained parameters to a computer; and judging numerical values of the parameters of the balls and the preset parameters, and executing optimization control operation on the pressurizing device, the pressure releasing device and the stirring structure through a ball production numerical control system. The method comprises the steps of obtaining parameters of the pulp of the ball through a density sensor, judging the conditions of the parameters of the ball and preset parameters, and executing corresponding operation. Therefore, the meat density of the balls is efficiently and accurately improved, and the meat elasticity and taste of the balls are improved. Furthermore, the sale and commercial value of the balls are greatly improved. The present disclosure also provides an optimization device suitable for the taste attribute of the meatballs.
Description
Technical Field
The invention relates to the technical field of automatic control of food, in particular to a method and a device suitable for optimizing taste attributes of balls.
Background
In the prior art, the production flow of the ball is too simple, extrusion molding operation is carried out on materials which are not uniformly stirred, and the stirring state of the ball cannot be controlled well automatically, so that the elasticity and the taste of the ball are influenced. Further resulting in variations in the quality of the finished pellets and wasted production costs. The above problems are the problems to be solved in the prior art.
Disclosure of Invention
Based on this, it is necessary to provide an optimization method and apparatus suitable for the taste attribute of the ball, which are configured with a computer, a pressure device, a pressure release device and a stirring structure, wherein the pressure device is connected with the stirring structure, and the pressure release device is connected with the stirring structure; obtaining parameters of the pulp of the balls through a density sensor, and uploading the obtained parameters to a computer; and judging numerical values of the parameters of the balls and the preset parameters, and executing optimization control operation on the pressurizing device, the pressure releasing device and the stirring structure through a ball production numerical control system.
In a first aspect, an embodiment of the present invention provides an optimization method suitable for mouthfeel attributes of balls, including the following steps: setting a computer, a pressurizing device, a pressure releasing device and a stirring structure, wherein the pressurizing device is connected with the stirring structure, and the pressure releasing device is connected with the stirring structure; obtaining parameters of the pulp of the balls through a density sensor, and uploading the obtained parameters to the computer; and judging numerical values of the parameters of the balls and preset parameters, and executing optimization control operation on the pressurizing device, the pressure releasing device and the stirring structure through a ball production numerical control system.
In one embodiment, the method further comprises the following steps: and when the parameter of the ball slurry is judged to be larger than the preset parameter, the ball production numerical control system performs air inlet pressurization and stirring operation according to a first speed on the pressurization device and the stirring structure, wherein the first speed is 500-1000 r/min.
In one embodiment, the method further comprises the following steps: and when the parameter of the ball slurry is judged to be smaller than the preset parameter, the ball production numerical control system executes the operations of exhausting, reducing pressure and stirring at a second speed on the pressure relief device and the stirring structure, wherein the second speed is 100-500/min.
In one embodiment, the stirring structure consists of a stirring head, a stirring barrel and an electronic scale arranged at the bottom of the shell of the stirring barrel.
In one embodiment, a communication module is arranged inside the electronic scale, wherein the communication module comprises a 2G communication module, a 3G communication module or a 4G communication module.
In one embodiment, the communication module is configured to upload mass data of the balls in the stirring structure, which is acquired by the electronic scale, to a computer in real time.
In one embodiment, the method further comprises the following steps: the air inlet device with the control valve is connected with the pressurizing device, and the air extracting device with the exhaust valve is connected with the pressure releasing device.
In a second aspect, the disclosed embodiments provide a computer-readable storage medium, on which a computer program is stored, which when executed by a processor, implements the steps of the method described above.
In a third aspect, the disclosed embodiments provide a computer device comprising a memory, a processor and a computer program stored on the memory and executable on the processor, the processor implementing the steps of the method described above when executing the program.
In a fourth aspect, an embodiment of the present disclosure provides an optimization apparatus suitable for a taste attribute of a ball, where the apparatus includes: the device comprises a setting module, a pressure releasing device and a stirring structure, wherein the setting module is used for setting a computer, the pressure releasing device and the stirring structure, the pressure releasing device is connected with the stirring structure, and the pressure releasing device is connected with the stirring structure; the acquisition and uploading module is used for acquiring parameters of the pulp of the balls through the density sensor and uploading the acquired parameters to the computer; and the judging and optimizing execution module is used for judging numerical values of the parameters of the balls and the preset parameters and executing optimizing control operation on the pressurizing device, the pressure releasing device and the stirring structure through a ball production numerical control system.
The invention provides a method and a device for optimizing taste attributes of balls, which are used for setting a computer, a pressurizing device, a pressure releasing device and a stirring structure, wherein the pressurizing device is connected with the stirring structure, and the pressure releasing device is connected with the stirring structure; obtaining parameters of the pulp of the balls through a density sensor, and uploading the obtained parameters to a computer; and judging numerical values of the parameters of the balls and the preset parameters, and executing optimization control operation on the pressurizing device, the pressure releasing device and the stirring structure through a ball production numerical control system. . The method comprises the steps that a density sensor is used for obtaining parameters of the ball slurry, and when the parameters of the ball slurry are judged to be larger than preset parameters, a ball production numerical control system carries out air inlet pressurization on a pressurizing device and a stirring structure and carries out stirring operation according to the speed of 500-1000 r/min; and when the parameters of the ball slurry are judged to be less than the preset parameters, the ball production numerical control system performs exhaust decompression on the pressure relief device and the stirring structure and performs stirring operation according to the speed of 100-500/min. Therefore, the meat density of the balls is efficiently and accurately improved, and the meat elasticity and taste of the balls are improved. Furthermore, the sale and commercial value of the balls are greatly improved.
Drawings
FIG. 1 is a schematic flow chart illustrating the steps of a method for optimizing the mouthfeel properties of a ball according to an embodiment of the invention; and
fig. 2 is a schematic structural diagram of an optimization device suitable for the mouthfeel property of the meatballs in one embodiment of the invention.
Detailed Description
The present application will now be described in further detail with reference to the accompanying drawings and examples.
In the following description, the terms "first" and "second" are used for descriptive purposes only and are not intended to indicate or imply relative importance. The following description provides embodiments of the disclosure, which may be combined or substituted for various embodiments, and this application is therefore intended to cover all possible combinations of the same and/or different embodiments described. Thus, if one embodiment includes feature A, B, C and another embodiment includes feature B, D, then this application should also be considered to include an embodiment that includes one or more of all other possible combinations of A, B, C, D, even though this embodiment may not be explicitly recited in text below.
In order to make the objects, technical solutions and advantages of the present invention more clearly apparent, the following will explain in detail the specific embodiments of the method and apparatus for optimizing the taste attributes of balls according to the present invention by way of example with reference to the accompanying drawings. It should be understood that the specific embodiments described herein are merely illustrative of the invention and are not intended to limit the invention.
As shown in fig. 1, which is a schematic flow chart of an optimization method suitable for mouthfeel attributes of meatballs in one embodiment, specifically includes the following steps:
And 104, acquiring parameters of the pulp of the balls through a density sensor, and uploading the acquired parameters to a computer.
The density sensor is a device for online measurement of the density of various solids, liquids, gases and mixtures. The principle is that the pressure generated by the medium is transmitted to the measuring diaphragm by the isolating diaphragm and the silicon oil, and the measuring diaphragm is a tensioned elastic element and generates relative displacement under the influence of pressure difference between two sides. The displacement of the measuring diaphragm is in direct proportion to the pressure difference, the maximum displacement is 0.1mm, the measuring diaphragm is detected by the capacitor plates arranged on two sides, and the differential capacitance between the measuring diaphragm and the capacitor plates is converted into a two-wire system DC output signal of 4-20 mA through an electronic circuit. The signal is converted into a voltage signal by the sampling resistor, and the voltage signal is used for A/D conversion and CPU acquisition, processing and transmission.
And 106, judging numerical values of the parameters of the balls and the preset parameters, and executing optimization control operation on the pressurizing device, the pressure releasing device and the stirring structure through a ball production numerical control system.
Specifically, when the parameters of the slurry of the balls are judged to be larger than the preset parameters, the ball production numerical control system carries out the operations of air inlet pressurization and stirring at a first speed on the pressurization device and the stirring structure. Wherein the first speed is 500-1000 r/min; and when the parameter of the ball slurry is judged to be smaller than the preset parameter, the ball production numerical control system performs the operations of exhausting, reducing pressure and stirring at a second speed on the pressure relief device and the stirring structure. Wherein the second rate is 100-500/min. It can be understood that the pressurizing device makes the same slurry body to make balls with high density and strong elasticity when the pressurizing density is increased; the pressure relief device makes the same slurry into soft balls with low density under the condition of pressure relief and air inlet. Therefore, different operations on the meatballs in different taste under different requirements are improved, and the meatballs have flexibility and usability.
In addition, it should be noted that the optimization method for the mouthfeel attributes of the meatballs provided by the present disclosure further includes: the air suction device is provided with an air inlet device with a control valve and an air suction device with an exhaust valve, wherein the air inlet device with the control valve is connected with the pressure device, and the air suction device with the exhaust valve is connected with the pressure release device. Therefore, the accuracy and the applicability of gas entering and gas releasing are improved.
Still further, it should be noted that the optimization method for the mouthfeel attributes of the meatballs provided by the present disclosure further includes: when the slurry parameters of the balls are judged to be larger than the preset parameters, the ball production numerical control system performs air inlet pressurization on the pressurizing device and the stirring structure and performs stirring operation according to 500-1000 r/min, and then the balls are subjected to model selection operation through a spiral disc provided with grids arranged in a preset size and shape; the balls passing through the selection enter a subsequent functional structure through a conveying device; and when the parameters of the ball slurry are judged to be less than the preset parameters, the ball production numerical control system performs air exhaust and pressure reduction on the pressure relief device and the stirring structure and performs stirring operation according to 100-500/min, and then the balls are subjected to model selection operation through a spiral disc provided with grids arranged in a preset size and shape; the balls passing through the selection type enter a subsequent functional structure through a conveying device. Wherein, functional structure includes: the deep-fry structure, the structure of cooking and cooling structure, deep-fry structure and the structure of cooking, cooling structure are connected in order. Wherein, the temperature sensor configured with the frying structure further finishes controlling the environmental operation of the balls through the acquisition of the oil temperature; the PH sensor configured with the cooking structure further finishes the control of the environment where the balls are located through the acquisition of the PH value, the ion value of the water environment where the balls are located is acquired through the ion sensor, the water level value of the water environment where the balls are located is acquired through the water level sensor, and the control operation of the environment where the balls are located is further finished; the temperature sensor configured with the cooling structure further operates to cool the environment in which the pellets are located by obtaining the temperature. Thereby improving the edibility and high value of the ball. In addition, it should be noted that the ball that is not selected to pass through is filtered and cleaned by the filtering component. Therefore, the taste of the ball is improved more effectively.
The invention provides an optimization method suitable for taste attributes of balls, which comprises the steps of setting a computer, a pressurizing device, a pressure releasing device and a stirring structure, wherein the pressurizing device is connected with the stirring structure, and the pressure releasing device is connected with the stirring structure; obtaining parameters of the pulp of the balls through a density sensor, and uploading the obtained parameters to a computer; and judging numerical values of the parameters of the balls and the preset parameters, and executing optimization control operation on the pressurizing device, the pressure releasing device and the stirring structure through a ball production numerical control system. The method comprises the steps that a density sensor is used for obtaining parameters of the ball slurry, and when the parameters of the ball slurry are judged to be larger than preset parameters, a ball production numerical control system carries out air inlet pressurization on a pressurizing device and a stirring structure and carries out stirring operation according to the speed of 500-1000 r/min; and when the parameters of the ball slurry are judged to be less than the preset parameters, the ball production numerical control system performs exhaust decompression on the pressure relief device and the stirring structure and performs stirring operation according to the speed of 100-500/min. Therefore, the meat density of the balls is efficiently and accurately improved, and the meat elasticity and taste of the balls are improved. Furthermore, the sale and commercial value of the balls are greatly improved.
Based on the same invention concept, the invention also provides an optimization device suitable for the taste attribute of the balls. Because the principle of solving the problems by the device is similar to the optimization method suitable for the taste attribute of the meatballs, the implementation of the device can be realized according to the specific steps of the method, and repeated parts are not repeated.
Fig. 2 is a schematic structural diagram of an optimization device suitable for the mouthfeel property of the meatballs in one embodiment. The optimization device 10 suitable for the mouthfeel properties of the balls comprises: a setup module 200, an acquisition and upload module 400, and a decision and optimization execution module 600.
The setting module 200 is used for setting a computer, a pressurizing device, a pressure releasing device and a stirring structure, wherein the pressurizing device is connected with the stirring structure, and the pressure releasing device is connected with the stirring structure; the acquisition and uploading module 400 is used for acquiring parameters of the pulp of the balls through the density sensor and uploading the acquired parameters to the computer; the determination and optimization execution module 600 is used for determining numerical values of the parameters of the balls and the preset parameters, and executing optimization control operation on the pressurizing device, the pressure releasing device and the stirring structure through the ball production numerical control system.
The invention provides an optimization device suitable for taste attributes of balls, which is characterized in that a computer, a pressurizing device, a pressure releasing device and a stirring structure are arranged through a setting module, wherein the pressurizing device is connected with the stirring structure, and the pressure releasing device is connected with the stirring structure; then, acquiring parameters of the pulp of the balls through a density sensor by an acquisition and uploading module, and uploading the acquired parameters to a computer; and finally, judging numerical values of the parameters of the balls and the preset parameters through a judging and optimizing execution module, and executing optimizing control operation on the pressurizing device, the pressure releasing device and the stirring structure through a ball production numerical control system. The device obtains the parameters of the ball slurry through the density sensor, and when the parameters of the ball slurry are judged to be larger than the preset parameters, the ball production numerical control system performs air inlet pressurization on the pressurizing device and the stirring structure and performs stirring operation according to the speed of 500-1000 r/min; and when the parameters of the ball slurry are judged to be less than the preset parameters, the ball production numerical control system performs exhaust decompression on the pressure relief device and the stirring structure and performs stirring operation according to the speed of 100-500/min. Therefore, the meat density of the balls is efficiently and accurately improved, and the meat elasticity and taste of the balls are improved. Furthermore, the sale and commercial value of the balls are greatly improved.
An embodiment of the present invention further provides a computer-readable storage medium, where a computer program is stored on the computer-readable storage medium, and the computer program is executed by the processor in fig. 1.
The embodiment of the invention also provides a computer program product containing the instruction. Which when run on a computer causes the computer to perform the method of fig. 1 described above.
It will be understood by those skilled in the art that all or part of the processes of the methods of the embodiments described above can be implemented by a computer program, which can be stored in a computer-readable storage medium, and when executed, can include the processes of the embodiments of the methods described above. The storage medium may be a magnetic disk, an optical disk, a Read-Only Memory (ROM), a Random Access Memory (RAM), or the like.
The technical features of the embodiments described above may be arbitrarily combined, and for the sake of brevity, all possible combinations of the technical features in the embodiments described above are not described, but should be considered as being within the scope of the present specification as long as there is no contradiction between the combinations of the technical features.
The above-mentioned embodiments only express several embodiments of the present invention, and the description thereof is more specific and detailed, but not construed as limiting the scope of the present invention. It should be noted that, for a person skilled in the art, several variations and modifications can be made without departing from the inventive concept, which falls within the scope of the present invention. Therefore, the protection scope of the present patent shall be subject to the appended claims.
The foregoing describes the general principles of the present disclosure in conjunction with specific embodiments, however, it is noted that the advantages, effects, etc. mentioned in the present disclosure are merely examples and are not limiting, and they should not be considered essential to the various embodiments of the present disclosure. Furthermore, the foregoing disclosure of specific details is for the purpose of illustration and description and is not intended to be limiting, since the disclosure is not intended to be limited to the specific details so described.
The block diagrams of devices, apparatuses, systems referred to in this disclosure are only given as illustrative examples and are not intended to require or imply that the connections, arrangements, configurations, etc. must be made in the manner shown in the block diagrams. These devices, apparatuses, devices, systems may be connected, arranged, configured in any manner, as will be appreciated by those skilled in the art. Words such as "including," "comprising," "having," and the like are open-ended words that mean "including, but not limited to," and are used interchangeably therewith. The words "or" and "as used herein mean, and are used interchangeably with, the word" and/or, "unless the context clearly dictates otherwise. The word "such as" is used herein to mean, and is used interchangeably with, the phrase "such as but not limited to".
Also, as used herein, the use of "or" in a list of items beginning with "at least one" indicates a separate list, e.g., "A, B or at least one of C" means A or B or C, or AB or AC or BC, or ABC (i.e., A and B and C). Furthermore, the word "exemplary" does not mean that the described example is preferred or better than other examples.
It is also noted that in the systems and methods of the present disclosure, components or steps may be decomposed and/or re-combined. These decompositions and/or recombinations are to be considered equivalents of the present disclosure.
Various changes, substitutions and alterations to the techniques described herein may be made without departing from the techniques of the teachings as defined by the appended claims. Moreover, the scope of the claims of the present disclosure is not limited to the particular aspects of the process, machine, manufacture, composition of matter, means, methods and acts described above. Processes, machines, manufacture, compositions of matter, means, methods, or acts, presently existing or later to be developed that perform substantially the same function or achieve substantially the same result as the corresponding aspects described herein may be utilized. Accordingly, the appended claims are intended to include within their scope such processes, machines, manufacture, compositions of matter, means, methods, or acts.
The previous description of the disclosed aspects is provided to enable any person skilled in the art to make or use the present disclosure. Various modifications to these aspects will be readily apparent to those skilled in the art, and the generic principles defined herein may be applied to other aspects without departing from the scope of the disclosure. Thus, the present disclosure is not intended to be limited to the aspects shown herein but is to be accorded the widest scope consistent with the principles and novel features disclosed herein.
The foregoing description has been presented for purposes of illustration and description. Furthermore, this description is not intended to limit embodiments of the disclosure to the form disclosed herein. While a number of example aspects and embodiments have been discussed above, those of skill in the art will recognize certain variations, modifications, alterations, additions and sub-combinations thereof.
Claims (10)
1. A method for optimizing the mouthfeel attributes of meatballs, which is characterized by comprising the following steps:
setting a computer, a pressurizing device, a pressure releasing device and a stirring structure, wherein the pressurizing device is connected with the stirring structure, and the pressure releasing device is connected with the stirring structure;
obtaining parameters of the pulp of the balls through a density sensor, and uploading the obtained parameters to the computer;
and judging numerical values of the parameters of the balls and preset parameters, and executing optimization control operation on the pressurizing device, the pressure releasing device and the stirring structure through a ball production numerical control system.
2. The method for optimizing the mouthfeel properties of the meatballs according to claim 1, further comprising: and when the parameter of the ball slurry is judged to be larger than the preset parameter, the ball production numerical control system performs air inlet pressurization and stirring operation according to a first speed on the pressurization device and the stirring structure, wherein the first speed is 500-1000 r/min.
3. The method for optimizing the mouthfeel properties of the meatballs according to claim 1, further comprising: and when the parameter of the ball slurry is judged to be smaller than the preset parameter, the ball production numerical control system performs the operations of exhausting, reducing pressure and stirring at a second speed on the pressure relief device and the stirring structure, wherein the second speed is 100-500/min.
4. The method for optimizing the mouthfeel properties of the balls according to claim 1, wherein the stirring structure comprises a stirring machine head, a stirring barrel and an electronic scale arranged at the bottom of the shell of the stirring barrel.
5. The optimization method suitable for taste attributes of balls according to claim 4, wherein a communication module is arranged inside the electronic scale, wherein the communication module comprises a 2G communication module, a 3G communication module or a 4G communication module.
6. The optimization method suitable for the taste attribute of the meatballs according to claim 5, wherein the communication module is used for uploading mass data of the meatballs in the stirring structure acquired by the electronic scale to a computer in real time.
7. The method for optimizing the mouthfeel properties of the meatballs according to claim 1, further comprising: the air inlet device with the control valve is connected with the pressurizing device, and the air extracting device with the exhaust valve is connected with the pressure releasing device.
8. An apparatus for optimizing the organoleptic properties of a ball, said apparatus comprising:
the device comprises a setting module, a pressure releasing device and a stirring structure, wherein the setting module is used for setting a computer, the pressure releasing device and the stirring structure, the pressure releasing device is connected with the stirring structure, and the pressure releasing device is connected with the stirring structure;
the acquisition and uploading module is used for acquiring parameters of the pulp of the balls through the density sensor and uploading the acquired parameters to the computer;
and the judging and optimizing execution module is used for judging numerical values of the parameters of the balls and the preset parameters and executing optimizing control operation on the pressurizing device, the pressure releasing device and the stirring structure through a ball production numerical control system.
9. A computer-readable storage medium, on which a computer program is stored which, when being executed by a processor, carries out the steps of the method according to any one of claims 1 to 7.
10. A computer device comprising a memory, a processor and a computer program stored on the memory and executable on the processor, characterized in that the steps of the method of any of claims 1-7 are implemented when the program is executed by the processor.
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| CN201911015459.8A CN110801042A (en) | 2019-10-24 | 2019-10-24 | Optimization method and device suitable for taste attribute of balls |
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| CN201911015459.8A CN110801042A (en) | 2019-10-24 | 2019-10-24 | Optimization method and device suitable for taste attribute of balls |
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| US2904401A (en) * | 1955-11-01 | 1959-09-15 | Wallace & Tiernan Inc | Viscosity control method and apparatus for hydrating lime |
| JP6309805B2 (en) * | 2013-03-30 | 2018-04-11 | 不二精機株式会社 | Shari ball molding equipment |
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Application publication date: 20200218 |