CN107665003B - Method for judging boiling point of food in food processor and food processor - Google Patents
Method for judging boiling point of food in food processor and food processor Download PDFInfo
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- CN107665003B CN107665003B CN201710490802.9A CN201710490802A CN107665003B CN 107665003 B CN107665003 B CN 107665003B CN 201710490802 A CN201710490802 A CN 201710490802A CN 107665003 B CN107665003 B CN 107665003B
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- 235000013305 food Nutrition 0.000 title claims abstract description 207
- 238000009835 boiling Methods 0.000 title claims abstract description 68
- 238000000034 method Methods 0.000 title claims abstract description 54
- 238000010438 heat treatment Methods 0.000 claims abstract description 55
- 238000010411 cooking Methods 0.000 claims abstract description 52
- 238000003756 stirring Methods 0.000 claims description 49
- 230000008569 process Effects 0.000 claims description 13
- 238000007781 pre-processing Methods 0.000 claims description 9
- 244000068988 Glycine max Species 0.000 abstract description 5
- 235000010469 Glycine max Nutrition 0.000 abstract description 5
- 235000013336 milk Nutrition 0.000 abstract description 5
- 239000008267 milk Substances 0.000 abstract description 5
- 210000004080 milk Anatomy 0.000 abstract description 5
- 239000000523 sample Substances 0.000 description 9
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 9
- 235000012171 hot beverage Nutrition 0.000 description 7
- 241000209094 Oryza Species 0.000 description 3
- 235000007164 Oryza sativa Nutrition 0.000 description 3
- 230000008859 change Effects 0.000 description 3
- 235000009566 rice Nutrition 0.000 description 3
- 230000009471 action Effects 0.000 description 2
- 230000003247 decreasing effect Effects 0.000 description 2
- 239000006260 foam Substances 0.000 description 2
- 230000006872 improvement Effects 0.000 description 2
- 239000002184 metal Substances 0.000 description 2
- 238000002156 mixing Methods 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 238000013019 agitation Methods 0.000 description 1
- 235000020965 cold beverage Nutrition 0.000 description 1
- 230000007423 decrease Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 235000015203 fruit juice Nutrition 0.000 description 1
- 235000020351 fruit smoothie Nutrition 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 238000009434 installation Methods 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 230000000630 rising effect Effects 0.000 description 1
- 235000021055 solid food Nutrition 0.000 description 1
- 235000013322 soy milk Nutrition 0.000 description 1
- YDLQKLWVKKFPII-UHFFFAOYSA-N timiperone Chemical compound C1=CC(F)=CC=C1C(=O)CCCN1CCC(N2C(NC3=CC=CC=C32)=S)CC1 YDLQKLWVKKFPII-UHFFFAOYSA-N 0.000 description 1
- 229950000809 timiperone Drugs 0.000 description 1
- 235000021404 traditional food Nutrition 0.000 description 1
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- G—PHYSICS
- G05—CONTROLLING; REGULATING
- G05D—SYSTEMS FOR CONTROLLING OR REGULATING NON-ELECTRIC VARIABLES
- G05D23/00—Control of temperature
- G05D23/19—Control of temperature characterised by the use of electric means
- G05D23/20—Control of temperature characterised by the use of electric means with sensing elements having variation of electric or magnetic properties with change of temperature
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- A—HUMAN NECESSITIES
- A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
- A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
- A47J27/00—Cooking-vessels
- A47J27/004—Cooking-vessels with integral electrical heating means
-
- A—HUMAN NECESSITIES
- A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
- A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
- A47J43/00—Implements for preparing or holding food, not provided for in other groups of this subclass
- A47J43/04—Machines for domestic use not covered elsewhere, e.g. for grinding, mixing, stirring, kneading, emulsifying, whipping or beating foodstuffs, e.g. power-driven
- A47J43/046—Machines for domestic use not covered elsewhere, e.g. for grinding, mixing, stirring, kneading, emulsifying, whipping or beating foodstuffs, e.g. power-driven with tools driven from the bottom side
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- Engineering & Computer Science (AREA)
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- Automation & Control Theory (AREA)
- Mechanical Engineering (AREA)
- Cookers (AREA)
Abstract
The invention provides a materialA method for judging the boiling point of food in a food processor and the food processor. The method for judging the boiling point of food in the food processor comprises the following steps: determining the time period T required for the food to rise per unit temperaturea(ii) a At a first predetermined power P1Heating the food to a predetermined temperature C3Then reducing the heating power to P2Heating food, and recording the current temperature of food as CxAnd recording the temperature of the food from Cx‑1To CxTime duration T ofxThen, judging CxIs a first preset temperature, if so the temperature of the food has reached the boiling point, if not then T is comparedxAnd δ TaSize of (c), if TxIs greater than or equal to delta TaThe temperature of the food has reached the boiling point, if TxLess than δ TaThen, the first determination method is continuously executed. By the method for judging the boiling point of the food in the food processor, the complete boiling and the cooking of the food such as soybean milk and the like in the food processor can be ensured without being influenced by factors such as the altitude of the current environment and the like.
Description
Technical Field
The invention relates to the technical field of control of food processors, in particular to a method for judging the boiling point of food in a food processor and the food processor.
Background
With the improvement of living standard of people, the health concern is higher and higher, and the food processor is increasingly favored by consumers in China.
The new generation of food processor not only has the function of making cold drinks such as fruit juice, smoothie and the like, but also has the function of adding hot drinks such as soybean milk, rice paste and the like. Hot drinks are the traditional food and drink mode which is relatively accepted by Chinese people, so the food processor with the hot drink function is favored once being introduced.
The cooking process for hot beverage functions generally comprises several phases: heating to boil, decocting, stirring, decocting, etc. It is not easy to control these processes completely automatically by the machine, since many foods tend to produce a gelatinised mass at high temperature, which can contact with air to produce a large number of bubbles, causing spillage, and therefore it is necessary to find a balance between meeting the cooking temperature and preventing spillage, and several hot drink implementations currently on the market are illustrated below by way of a soymilk function.
1. The mode of utilizing anti-overflow probe + power temperature control, the procedure starts the back and heats earlier, after heating to the uniform temperature, can produce a large amount of foams in the cup, and these foams are more and more up can touch the anti-overflow probe at cup top after rising, and the main control unit receives the information of anti-overflow probe this moment, thinks that food has boiled, and the main control unit can be in time stop heating, waits the temperature decline after the restart heating, so the circulation is reciprocal and is realized each stage of soybean milk preparation.
2. The program judges boiling for a fixed time, and the food in the cup is considered to be boiled without temperature rise in a period of time. The temperature point at this time is read and the temperature is programmed to ensure that the cooking temperature thereafter is within the boiling point. Cooking is finished after a fixed time.
3. And (4) controlling the temperature, stopping heating when the fixed heating is carried out to a temperature point, for example, stopping heating when the fixed heating is carried out to 97 ℃, and restarting heating when the temperature is lower than 95 ℃.
For the first scheme: the implementation mode of the anti-overflow probe plus temperature power control is ideal theoretically, the anti-overflow needle is mostly installed on the cup cover, the bottom of the cup body is connected to the upper portion of the cup through the handle, then the cover is communicated with signals through the metal contact piece or the contact needle, the installation structure is complex, and the surface of the metal contact piece is exposed in the easily polluted environment for a long time and is easily oxidized and dirty to cause poor contact. The upper cover is provided with a probe, so that control is invalid, and the program can not normally complete work.
For the second scheme: the boiling is judged at a fixed time according to practical experience values, for example, the boiling is considered as if the temperature in the fixed 30S does not rise. However, this time is very difficult to select because the actual situation is complicated, and different voltages, different foods, different volumes, and different ambient temperatures all affect the time required for the temperature to rise. If a value is fixed, two phenomena may occur: excessive boiling causes spillage and the heating is stopped short of the boiling point resulting in the food not being cooked.
For the third scenario: the temperature-adjustable water heater can only adapt to local areas, because Chinese areas are wide, the altitude difference is large, the boiling point difference of water is also large, and if the temperature point is set to 97 ℃, the temperature-adjustable water heater cannot be used in areas with the altitude of more than 1000 meters.
Therefore, it is important to find a fuzzy programming method that allows the hot beverage to boil properly without overflowing.
Disclosure of Invention
The invention mainly aims to provide a method for judging the boiling point of food in a food processor and the food processor, so as to solve the problems of the food processor with a hot drink function in the prior art.
In order to achieve the above object, according to an aspect of the present invention, there is provided a method for determining a boiling point of food in a disposer, including: preprocessing step S1: determining the time length T required by the food in the food processor to raise the unit temperaturea(ii) a Heating determination step S2: at a first predetermined power P1Heating the food in the food processor to a predetermined temperature C3Afterwards with first kind of judgement mode or the second kind of judgement mode and judge whether the food temperature in the cooking machine reaches the boiling point, wherein, first kind of judgement mode includes: reducing the heating power to P2Heating the food in the cooking machine, and recording the current temperature of the food in the cooking machine as CxAnd recording the temperature of the food in the cooking machine from Cx-1To CxTime duration T ofxThen, judging CxIs a first preset temperature, if so the temperature of the food has reached the boiling point, if not then T is comparedxAnd δ TaSize of (c), if TxIs greater than or equal to delta TaThe temperature of the food has reached the boiling point, if TxLess than δ TaThen the first judgment mode is continued, wherein delta is a correction value larger than 1, CxRatio Cx-1One unit temperature higher; the second judgment method includes: at a first predetermined power P1Heating the food in the cooking machine, and recording the current temperature of the food in the cooking machine as Cx' and recording the temperature of the food in the cooking machine from Cx-1From to Cx' ofDuration Tx', then judging CxIf the value of' is a first preset temperature, if so the food temperature has reached boiling point; if not, compare δ1Tx' and TaIf delta, of1Tx' greater than or equal to TaThe temperature of the food has reached the boiling point, if delta1Tx' less than TaThen proceed to the second determination mode, wherein δ1A correction value of less than 1, Cx' to Cx-1' one unit higher.
Further, in the preprocessing step S1, the time period T required for the food in the food processor to rise to the unit temperature is determinedaComprises the following steps: at a first predetermined power P1Heating the food in the food processor to the temperature C1Record the time T at this time1(ii) a Continuing to use the first preset power P1Heating the food in the food processor to the temperature C2Record the time T at this time2(ii) a Calculating the time T required for the food to raise the unit temperaturea＝(T2-T1)/(C2-C1)。
Further, at a first preset power P1Heating the food in the food processor to the temperature C1In the process, when the temperature of the food in the cooking machine reaches C for the first time1Then, the food in the cooking machine is stirred for a preset time at a preset rotating speed, and if the temperature of the food in the cooking machine before and after stirring is C1Then record the time at this time as T1。
Further, continuing to use the first preset power P1Heating the food in the food processor to the temperature C2In the process, when the temperature of the food in the cooking machine reaches C for the first time2Then, the food in the cooking machine is stirred for a preset time at a preset rotating speed, and if the temperature of the food in the cooking machine before and after stirring is C2Then record the time at this time as T2。
Further, C1In the range of 55 ℃ to 65 ℃.
Further, C2At a temperature of from 78 ℃ toIn the range of 82 ℃.
Further, C3In the range of 83 ℃ to 87 ℃.
Further, P2For a first predetermined power P12/3 times higher.
Further, the predetermined time is in the range of 5s to 30 s.
Further, the first preset power P1Full power for the food processor.
Further, the first preset temperature value is in the range of 95 ℃ to 100 ℃.
According to another aspect of the present invention, there is provided a food processor, comprising a base, a stirring cup disposed on the base, a stirring blade set disposed at the bottom of the stirring cup, a driving device disposed in the base and drivingly connected to the stirring blade set, and a heating element disposed at the bottom of the stirring cup, wherein the food processor performs boiling point determination by using the above method for determining the boiling point of food in the food processor.
Further, the cooking machine still includes temperature sensor, and temperature sensor sets up the bottom at the stirring cup.
By applying the technical scheme of the invention, the method for judging the boiling point of the food in the food processor firstly determines the time length T required by the food in the food processor to raise the unit temperatureaDuring the process of heating and boiling the food, the temperature C of the food in the cooking machine is measuredxOr Cx' comparing with a first preset value, or using the time T for the food in the cooking machine to rise by one unit temperaturexOr Tx' with the time period T required for the food to raise the unit temperatureaCombining empirical correction parameters delta and delta1By continuous comparison, when setting the first preset value, the first preset value can be the boiling point of food at different altitudes, and TaIs not affected by changes in external factors such as voltage, temperature, capacity, etc. Therefore, the method for judging the boiling point of the food in the food processor can ensure that the food such as soybean milk and the like in the food processor is completely boiled and boiled without being influenced by factors such as the altitude of the current environment and the like. In addition, the method for judging the boiling point of the food in the food processor can not only automatically judge the boiling point of the foodThe anti-overflow probe is suitable for the change of various external factors such as voltage, temperature, capacity and the like, the cost of hardware is not increased, and the quality risk caused by the anti-overflow probe is avoided.
Drawings
The accompanying drawings, which are incorporated in and constitute a part of this application, illustrate embodiments of the invention and, together with the description, serve to explain the invention and not to limit the invention. In the drawings:
fig. 1 is a flow chart schematically illustrating a method for determining the boiling point of food in a food processor according to a first embodiment of the present invention;
fig. 2 is a flow chart schematically illustrating a method for determining the boiling point of food in the food processor according to a second embodiment of the present invention; and
fig. 3 schematically shows a front view of the food processor of the present invention.
Description of reference numerals:
10. a machine base; 30. a heating element; 40. a stirring cup; 50. a stirring knife set; 51. a cutter shaft; 70. a cup cover assembly.
Detailed Description
It should be noted that the embodiments and features of the embodiments in the present application may be combined with each other without conflict. The present invention will be described in detail below with reference to the embodiments with reference to the attached drawings.
It is noted that the terminology used herein is for the purpose of describing particular embodiments only and is not intended to be limiting of example embodiments according to the present application. As used herein, the singular forms "a", "an" and "the" are intended to include the plural forms as well, and it should be understood that when the terms "comprises" and/or "comprising" are used in this specification, they specify the presence of stated features, steps, operations, devices, components, and/or combinations thereof, unless the context clearly indicates otherwise.
It should be noted that the terms "first," "second," and the like in the description and claims of this application and in the drawings described above are used for distinguishing between similar elements and not necessarily for describing a particular sequential or chronological order. It is to be understood that the data so used is interchangeable under appropriate circumstances such that the embodiments of the application described herein are, for example, capable of operation in sequences other than those illustrated or otherwise described herein. Furthermore, the terms "comprises," "comprising," and "having," and any variations thereof, are intended to cover a non-exclusive inclusion, such that a process, method, system, article, or apparatus that comprises a list of steps or elements is not necessarily limited to those steps or elements expressly listed, but may include other steps or elements not expressly listed or inherent to such process, method, article, or apparatus.
Spatially relative terms, such as "above … …," "above … …," "above … …," "above," and the like, may be used herein for ease of description to describe one device or feature's spatial relationship to another device or feature as illustrated in the figures. It will be understood that the spatially relative terms are intended to encompass different orientations of the device in use or operation in addition to the orientation depicted in the figures. For example, if a device in the figures is turned over, devices described as "above" or "on" other devices or configurations would then be oriented "below" or "under" the other devices or configurations. Thus, the exemplary term "above … …" can include both an orientation of "above … …" and "below … …". The device may be otherwise variously oriented (rotated 90 degrees or at other orientations) and the spatially relative descriptors used herein interpreted accordingly.
Referring to fig. 1 and 2, according to an embodiment of the present invention, there is provided a method for determining a boiling point of food in a disposer, including a preprocessing step S1 and a heating determination step S2.
The purpose of the preprocessing step S1 is to determine the time period T required for the food in the food processor to rise per unit temperaturea(ii) a In the heating step, the food in the food processor can be heated in two ways and whether the food in the food processor is boiled or not can be judged.
Specifically, during the preprocessing step S1, a phenomenon of the food processor is described as follows: in the process of cooking food, the temperature of food in a food container is uneven and generally shows that the temperature of the bottom is high, the temperature of water in the upper part is low, the main reason is that solid food in a stirring cup covers the bottom, so that heat is concentrated at the bottom and cannot be quickly transferred to the bottom, a temperature measuring sensor is generally arranged at the bottom of the stirring cup, the measured temperature is higher, the temperature in the whole container is not so high, and according to experimental determination, when a mixture of rice and water is heated, the temperature difference between the bottom rice and the water can reach 0-15 ℃. Therefore, in order to accurately measure the actual temperature of the mixed food in the current stirring cup, the food can be uniformly mixed by adopting a stirring mode.
In the method for determining the boiling point of food in the food processor of the present embodiment, the preprocessing step S1 is first executed, in which the first preset power P is first used1Heating the food in the food processor to the temperature C1Record the time T at this time1(ii) a Is executed with a first preset power P1Heating the food in the food processor to the temperature C1In order to obtain accurate C1When the temperature of the food in the food processor reaches C for the first time1Then, the food in the cooking machine is stirred for a preset time at a preset rotating speed, and if the temperature of the food in the cooking machine before and after stirring is C1Then record the time at this time as T1. I.e. at C1The temperature will drop below C after stirring by increasing the stirring1Heating and returning to C1Recording the last progress C by stirring at certain intervals1At a time point of T1Can determine accurate C by adopting stirring times as few as possible1Effectively avoid the overflow phenomenon to appear in cooking machine.
Determining the exact T1And C1Then, continuing to use the first preset power P1Heating the food in the food processor to the temperature C2Record the time T at this time2Likewise, continuing with the first preset power P1To arrange foodThe food in the machine is heated to a temperature C2In the process, when the temperature of the food in the cooking machine reaches C for the first time2Then, the food in the cooking machine is stirred for a preset time at a preset rotating speed, and if the temperature of the food in the cooking machine before and after stirring is C2Then record the time at this time as T2. I.e. at C2The temperature will drop below C after stirring by increasing the stirring2Heating and returning to C2Recording the last progress C by stirring at certain intervals2At a time point of T2Can determine accurate C by adopting stirring times as few as possible2And further, the overflow phenomenon of the food processor is effectively avoided.
Determining the exact T2And C2Then, the time length T required by the food in the food processor to rise to the unit temperature is obtaineda＝(T2-T1)/(C2-C1)。
Then, a heating determination step S2 is performed, in which first a first preset power P is applied1Heating the food in the food processor to a predetermined temperature C3Then judging whether the temperature of the food in the food processor reaches the boiling point by a first judgment mode or a second judgment mode, wherein,
as shown in fig. 1, the first determination method includes: reducing the heating power to P2Heating the food in the cooking machine, and recording the current temperature of the food in the cooking machine as CxAnd recording the temperature of the food in the cooking machine from Cx-1To CxTime duration T ofxThen, judging CxIs a first preset temperature, if so, it is an indication that the temperature of the food has reached the boiling point, if not, T is comparedxAnd δ TaSize of (c), if TxIs greater than or equal to delta TaIt indicates that the temperature of the food has reached the boiling point because the length of time the temperature rises by one unit temperature in the case that the heating power has decreased indicates that it has been the boiling point, if TxLess than δ TaThen the first judgment mode is continued, wherein delta is a correction value larger than 1, CxRatio Cx-1Is higher than oneA unit temperature;
as shown in fig. 2, the second determination method includes: continuing to use the first preset power P1Heating the food in the cooking machine, and recording the current temperature of the food in the cooking machine as Cx' and recording the temperature of the food in the cooking machine from Cx-1From to CxDuration of ` Tx', then judging CxIf' is a first preset temperature, and if so, it indicates that the temperature of the food has reached boiling point; if not, compare δ1Tx' and TaIf delta, of1Tx' greater than or equal to TaIt indicates that the temperature of the food has reached the boiling point because the length of time the temperature rises by one unit temperature in the case that the heating power has decreased indicates that it has been the boiling point. If delta1Tx' less than TaThen proceed to the second determination mode, wherein δ1A correction value of less than 1, Cx' to Cx-1' one unit higher.
Delta in the present embodiment1And δ are empirical values. The method for judging the boiling point of the food in the food processor can automatically adapt to the change of various external factors such as voltage, temperature, capacity and the like, does not need to increase the cost of hardware, and avoids the quality risk brought by an anti-overflow probe.
C in the present example1In the range of 55 ℃ to 65 ℃, preferably, C1Is 60 ℃, so that the temperature of normal temperature water can be avoided conveniently.
C in the present example2In the range of 78 ℃ to 82 ℃, preferably, C2The temperature was 80 ℃.
C in the present example3In the range of 83 ℃ to 87 ℃, preferably, C3The temperature was 85 ℃.
In this example P2For the first preset power P of the food processor12/3 times higher.
The predetermined time is in the range of 5s to 30s, for example, 10s, 15s, 20s, and 25 s.
The first temperature value in this embodiment is in the range of 95 ℃ to 100 ℃, and can satisfy the boiling point requirements of different altitudes, and the default value is 100 ℃.
The following list of steps of a preferred embodiment of the invention is as follows:
1. a first predetermined power P1Or heating to 60 ℃ with higher power, wherein the reason for taking the temperature of 60 ℃ is to avoid the temperature of normal-temperature water;
2. after a temperature of 60 ℃ the time T at this point is recorded1The starting interval is 5 to 30SMay be below 60 c after the agitation is initiated, the previously recorded time T is cleared1The time T of the last entry at 60 ℃ is recorded1；
3. Continuing to heat to 80 deg.C, and similarly, starting the stirring at an interval of 5-30s when the temperature reaches 80 deg.C for the first time, and recording the time T from the last time to 80 deg.C2；
4. The time required for obtaining the temperature rise per degree: t isa＝(T2-T1)/(80-60)＝(T2-T1)/20
In order to reduce the number of times of stirring, there are two common methods, one is to stir at longer intervals, for example, once every 30 seconds, and the other is to stir only at two temperature points of 60 ℃ and 80 ℃, for example, when the temperature reaches 60 ℃, stirring at intervals of 5 seconds is started, stirring is stopped if the tested temperature is higher than 60 ℃, heating is continued to 80 ℃, stirring at intervals of 5 seconds is also started, and stirring is stopped if the tested temperature is higher than 80 ℃.
5. Continuing the first preset power P1Or heating to 85 deg.C with high power, and reducing power to P2＝2/3P1Recording the time T of each temperature risexComparison of TxWhether or not greater than TaIf so, it is indicated that the boiling point has been reached, if not continued heating.
The reason why the comparison of the temperature rise time per one degree from 85 c is selected here is to take the boiling point into consideration in most areas of china and to improve the process efficiency because the boiling point below 85 c is almost impossible.
P2The value of (A) is also an empirical value, if P is2Too low a value may result in water not boiling, P2Too high a value may cause overflow or inaccurate boiling point determination.
6. If the existing temperature is already the first preset temperature, the boiling point program is judged to be finished.
Referring to fig. 3, according to another aspect of the present invention, there is provided a food processor, which in this embodiment comprises a base 10, a blending cup 40, a cup cover assembly 70, a driving device (not shown), a blending knife group 50, a heating element 30 and a temperature sensor. Wherein, stirring cup 40 is installed on the frame, and stirring knife tackle 50 and heating element 30 are all installed in the bottom of stirring cup 40, and bowl cover subassembly 70 is installed on stirring cup 40, and drive arrangement installs in frame 10 to be connected with stirring knife tackle 50's arbor 51 drive, stir the food in stirring cup 40 through drive arrangement drive stirring knife tackle 50, temperature sensor installs in the bottom of cooking cup 40 so that detect the food temperature in the cooking cup.
The cooking machine in this embodiment uses the method for determining the boiling point of food in the cooking machine in the above embodiment to determine the boiling point, and in the working process, the food in the cooking machine is heated by the action of the heating element 30, and the food in the cooking machine is stirred by the action of the stirring knife group 50.
From the above description, it can be seen that the above-described embodiments of the present invention achieve the following technical effects: the invention can realize the program method that the soybean milk is completely boiled and boiled without overflowing. The method not only can automatically adapt to the change of various external factors such as voltage, temperature, capacity and the like, but also does not need to increase the cost of hardware and avoids the quality risk brought by the anti-overflow probe.
The above is only a preferred embodiment of the present invention, and is not intended to limit the present invention, and various modifications and changes will occur to those skilled in the art. Any modification, equivalent replacement, or improvement made within the spirit and principle of the present invention should be included in the protection scope of the present invention.
Claims (12)
1. A method for judging the boiling point of food in a food processor is characterized by comprising the following steps:
preprocessing step S1: determining the time length T required by the food in the food processor to raise the unit temperaturea；
Heating determination step S2: at a first predetermined power P1Heating the food in the food processor to a predetermined temperature C3Then judging whether the temperature of the food in the food processor reaches the boiling point by a first judgment mode or a second judgment mode, wherein,
the first judgment method includes: reducing the heating power to P2Heating the food in the cooking machine, and recording the current temperature of the food in the cooking machine as CxAnd recording the temperature of the food in the cooking machine from Cx-1To CxTime duration T ofxThen, judging CxIs a first preset temperature, if so the temperature of the food has reached the boiling point, if not then T is comparedxAnd δ TaSize of (c), if TxIs greater than or equal to delta TaThe temperature of the food has reached the boiling point, if TxLess than δ TaThen the first judgment mode is continuously executed, wherein delta is a correction value larger than 1, CxRatio Cx-1One unit temperature higher;
the second determination method includes: at a first predetermined power P1Heating the food in the cooking machine, and recording the current temperature of the food in the cooking machine as Cx' and recording the temperature of the food in the cooking machine from Cx-1From to CxDuration of ` Tx', then judging CxIf the value of' is a first preset temperature, if so the food temperature has reached boiling point; if not, compare δ1Tx' and TaIf delta, of1Tx' greater than or equal to TaThe temperature of the food has reached the boiling point, if delta1Tx' less than TaThen, the second determination mode is continued, wherein δ1A correction value of less than 1, Cx' to Cx-1' one unit higher temperature;
in the preprocessing step S1, the time length T required for the food in the food processor to rise to the unit temperature is determinedaComprises the following steps: at a first predetermined power P1Heating the food in the food processor to the temperature C1In the process, when the temperature of the food in the cooking machine reaches C for the first time1Then, the food in the cooking machine is stirred for a preset time at a preset rotating speed, and if the temperature of the food in the cooking machine before and after stirring is C1Then record the time at this time as T1By said time T1And said temperature C1Obtaining the time length T required by the food to raise the unit temperaturea。
2. The method for determining the boiling point of food in a food processor according to claim 1, wherein in the preprocessing step S1, the time period T required for the food in the food processor to rise per unit temperature is determinedaFurther comprising the steps of:
continuing to use the first preset power P1Heating the food in the food processor to the temperature C2Record the time T at this time2；
Calculating the time T required for the food to raise the unit temperaturea＝(T2-T1)/(C2-C1)。
3. The method for determining the boiling point of food in a food processor according to claim 2, wherein the first preset power P is continuously applied1Heating the food in the food processor to the temperature C2In the process, when the temperature of the food in the cooking machine reaches C for the first time2Then, the food in the cooking machine is stirred for a preset time at a preset rotating speed, and if the temperature of the food in the cooking machine before and after stirring is C2Then record the time at this time as T2。
4. The method of claim 2, wherein C is the boiling point of food in the food processor1In the range of 55 ℃ to 65 ℃.
5. The method of claim 2, wherein C is the boiling point of food in the food processor2In the range of 78 ℃ to 82 ℃.
6. The method of claim 1, wherein C is the boiling point of food in the food processor3In the range of 83 ℃ to 87 ℃.
7. The method of claim 1, wherein P is the boiling point of food in the food processor2For a first predetermined power P12/3 times higher.
8. The method of claim 3, wherein the predetermined time is in the range of 5s to 30 s.
9. The method for determining the boiling point of food in a food processor according to claim 1, wherein the first predetermined power P1Full power for the food processor.
10. The method for determining the boiling point of food in a food processor according to claim 1, wherein the first preset temperature is in a range of 95 ℃ to 100 ℃.
11. A food processor, including frame (10), set up stirring cup (40) on frame (10), install stirring knife tackle (50) of stirring cup (40) bottom, install in frame (10) and with the drive arrangement of stirring knife tackle (50) drive connection and setting are in heating element (30) of stirring cup (40) bottom, characterized in that, food processor uses the judgement method of food boiling point in any one of claims 1 to 10 to carry out boiling point judgement.
12. The machine according to claim 11, further comprising a temperature sensor disposed at the bottom of the blender cup (10).
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| CN107019426A (en) * | 2016-02-02 | 2017-08-08 | 广东美的生活电器制造有限公司 | Method for heating and controlling, device and the soy bean milk making machine of soy bean milk making machine |
| CN108563262B (en) * | 2018-07-02 | 2020-03-17 | 四川长虹电器股份有限公司 | Control method of high-altitude self-adaptive liquid heating device |
| CN109199099B (en) * | 2018-08-16 | 2021-09-21 | 广东瑞德智能科技股份有限公司 | Food processor and anti-overflow detection method thereof |
| CN109758003B (en) * | 2019-01-29 | 2021-09-17 | 青岛乐家电器有限公司 | Food processor heating control method and food processor |
| CN112656195B (en) * | 2019-10-16 | 2022-04-12 | 佛山市顺德区美的电热电器制造有限公司 | Cooking method, device, equipment and storage medium |
| CN113317687A (en) * | 2020-02-28 | 2021-08-31 | 浙江绍兴苏泊尔生活电器有限公司 | Cooking control method and device and cooking appliance |
| CN113812868A (en) * | 2020-06-18 | 2021-12-21 | 杭州九阳小家电有限公司 | Control method of food processing machine |
| CN112914376A (en) * | 2021-03-30 | 2021-06-08 | 小熊电器股份有限公司 | Method for automatically determining boiling point of food by wall breaking machine and pulping method |
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| CN104799686B (en) * | 2015-04-03 | 2018-03-16 | 九阳股份有限公司 | A kind of anti-overflow discharge control method of soy bean milk making machine |
| CN106264072B (en) * | 2015-06-08 | 2018-07-27 | 佛山市顺德区美的电热电器制造有限公司 | Control method and apparatus, cooking apparatus and the terminal of cooking apparatus |
| CN105266576B (en) * | 2015-11-23 | 2017-05-10 | 珠海格力电器股份有限公司 | Method and device for determining boiling point temperature and electric pressure cooker |
| CN106091031A (en) * | 2016-08-01 | 2016-11-09 | 广东万家乐燃气具有限公司 | A kind of judge the method and system of water boiling in water boiling device |
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