CN108594901B - Yoghourt fermentation control method for microwave oven, microwave oven and computer readable storage medium - Google Patents
Yoghourt fermentation control method for microwave oven, microwave oven and computer readable storage medium Download PDFInfo
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- CN108594901B CN108594901B CN201810261359.2A CN201810261359A CN108594901B CN 108594901 B CN108594901 B CN 108594901B CN 201810261359 A CN201810261359 A CN 201810261359A CN 108594901 B CN108594901 B CN 108594901B
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- G05D23/19—Control of temperature characterised by the use of electric means
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- A23C9/1226—Apparatus for preparing or treating fermented milk products for making set yoghurt in containers without stirring, agitation or transport of the yoghurt or the containers during incubation, heating or cooling; Domestic yoghurt apparatus without agitating means
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Abstract
The invention discloses a microwave oven yoghourt fermentation control method, a microwave oven and a computer readable storage medium, wherein the microwave oven yoghourt fermentation control method comprises the steps of obtaining the mass m of yoghourt to be fermented; calculating to obtain continuous heating time t1 according to the mass m of the yoghourt to be fermented and the first input power p1 of the microwave oven, and heating the yoghourt to be fermented for t1 time by the first input power p 1; and (3) according to the mass m of the yoghourt to be fermented and the second input power p2 of the microwave oven, calculating to obtain the heating time t2, after the interval of the interval time t3, heating the yoghourt to be fermented for t2 time by using the second input power p2, and circularly executing the step for multiple times until the fermentation process is finished. In the acidophilus milk fermentation process, the heating of microwave break-make avoids traditional heating methods to lead to heating efficiency low, and the sustained heating leads to the big problem of electric resource consumption, and simultaneously, short time heating can avoid acidophilus milk heating problem of crossing fire in fermentation process.
Description
Technical Field
The invention relates to the technical field of intelligent home furnishing, in particular to a microwave oven yoghourt fermentation control method, a microwave oven and a computer readable storage medium.
Background
The yoghourt has the following effects: the lactose and protein of the milk are decomposed, so that the milk is easy to digest and absorb by a human body; the yogurt can promote gastric secretion, improve appetite, and promote digestion; the lactobacillus can inhibit the propagation of putrefying bacteria in the intestinal tract and reduce the endotoxin in the intestinal tract; is beneficial to reducing cholesterol, blood fat and blood pressure; the ecological balance of intestinal flora is maintained, and the invasion of harmful bacteria is resisted; improving immunity and preventing aging. Therefore, the yoghourt is more and more popular with the masses, and the yoghourt becomes a good living habit when being eaten. The yogurt can be fermented at room temperature of more than 30 ℃ in summer, but the milk coagulation time is long, and the effect is difficult to guarantee, so that household appliances are generally adopted for fermentation, steam fermentation, barbecue fermentation, hot air fermentation and the like are commonly used, and regardless of which household appliance is used, the temperature is generally controlled to be about 42 ℃ and is kept constant for 6-8 hours, so that the fermentation process is completed. Steam fermentation, barbecue fermentation, hot-blast fermentation all need whole journey heating, carry out thermostatic control to the cavity temperature, heat the acidophilus milk through the heat transfer, but power consumptive meeting is more like this, heats through long-time heat transfer moreover, and heating efficiency is also lower.
The microwave oven is convenient and fast cooking and heating equipment, is widely applied to daily life of people, and can heat the inside and the outside of food simultaneously by microwaves, so that the energy utilization rate is high. In view of the above, there is a need for a method of fermenting yogurt by heating with microwaves.
Disclosure of Invention
The invention mainly aims to provide a microwave oven yoghourt fermentation control method, a microwave oven and a computer readable storage medium, and aims to solve the technical problems of high power consumption and low heating efficiency of yoghourt fermentation in the prior art.
In order to achieve the aim, the invention provides a method for controlling fermentation of yoghourt by a microwave oven, which comprises the following steps:
obtaining the mass m of the yoghourt to be fermented;
calculating to obtain continuous heating time t1 according to the mass m of the yoghourt to be fermented and the first input power p1 of the microwave oven, and heating the yoghourt to be fermented for t1 time with the first input power p 1;
according to the mass m of the yoghourt to be fermented and the second input power p2 of the microwave oven, calculating to obtain the heating time t2, and according to the on-off ratio, after the interval of the break time t3, heating the yoghourt to be fermented for t2 time by using the second input power p 2;
and after the interval break time t3 is executed for a plurality of times in a circulating way, heating the fermented yoghourt for t2 time at the second input power p 2.
Optionally, the step of calculating the continuous heating time t1 according to the mass m of the yogurt to be fermented and the first input power p1 of the microwave oven comprises:
the heating time t1, t1 is calculated in seconds according to the following formula:
wherein m is the mass of the yoghourt to be fermented, and the unit is gram; p1 is the first input power of the microwave oven in watt, k1 is the first parameter, k2 is the second parameter, and k3 is the third parameter.
Optionally, the step of calculating a continuous heating time t1 according to the mass m of the yogurt to be fermented and the first input power p1 of the microwave oven further includes:
when the first input power p1 of the microwave oven is set by a user, calculating the heating time t1 by using the first input power p1 set by the user;
when the first input power p1 of the microwave oven is not customized by a user, the heating time t1 is calculated by using the first input power p1 preset based on the hardware attribute of the microwave oven.
Optionally, the step of calculating the heating time t2 according to the mass m of the yogurt to be fermented and the second input power p2 of the microwave oven includes:
the heating time t2, t2 is calculated in seconds according to the following formula:
wherein m is the mass of the yoghourt to be fermented, and the unit is gram; p2 is the second input power of the microwave oven in Watts, k4 is the fourth parameter, k5 is the fifth parameter, and k6 is the sixth parameter.
Optionally, the step of calculating a heating time t2 according to the mass m of the yogurt to be fermented and a second input power p2 of the microwave oven further includes:
when the second input power p2 of the microwave oven is set by the user, calculating the heating time t2 by using the second input power p set by the user;
when the second input power p2 of the microwave oven is not set by a user, the heating time t2 is calculated by using the second input power p2 which is preset based on the hardware attribute of the microwave oven.
Optionally, in the step of heating the yogurt to be fermented for t2 time with the second input power p2 after the interval of the break time t3 according to the on-off ratio, the on-off ratio is t2 (k 7-t 2), the break time t3 is k 7-t 2, and k7 is a seventh parameter.
Optionally, after the cycle is executed for a plurality of times with the interval break time t3, the step of heating the yogurt to be fermented at the second input power p2 for t2 time includes:
when the cycle execution times are set by a user, executing the cycle times defined by the user to heat the yoghourt to be fermented;
and when the cycle execution times are not self-defined by a user, executing the preset cycle times to heat the yoghourt to be fermented on and off.
The invention also provides a microwave oven, which comprises a memory, a processor and a microwave oven yoghourt fermentation control program which is stored on the memory and can be operated on the processor, wherein the steps of the microwave oven yoghourt fermentation control method are realized when the microwave oven yoghourt fermentation control program is executed by the processor.
The present invention also provides a control terminal, wherein the control terminal includes: the control method comprises a memory, a processor and a microwave oven yoghourt fermentation control program which is stored on the memory and can be operated on the processor, wherein the steps of the microwave oven yoghourt fermentation control method are realized when the microwave oven yoghourt fermentation control program is executed by the processor.
The invention also provides a computer readable storage medium, wherein the computer readable storage medium is stored with a microwave oven yoghourt fermentation control program, and the steps of the microwave oven yoghourt fermentation control method are realized when the microwave oven yoghourt fermentation control program is executed by a processor.
The invention provides a method for controlling the fermentation of yoghourt by a microwave oven, which comprises the steps of obtaining the mass m of the yoghourt to be fermented; calculating to obtain continuous heating time t1 according to the mass m of the yoghourt to be fermented and the first input power p1 of the microwave oven, and heating the yoghourt to be fermented for t1 time with the first input power p 1; according to the mass m of the yoghourt to be fermented and the second input power p2 of the microwave oven, calculating to obtain the heating time t2, and according to the on-off ratio, after the interval of the break time t3, heating the yoghourt to be fermented for t2 time by using the second input power p 2; and after the interval time t3 is executed for a plurality of times in a circulating way, heating the yogurt to be fermented for t2 time with the second input power p2, and further completing the fermentation process of the whole yogurt. The heating time is changed according to the quality and heating power of the yoghourt to be fermented, so that the yoghourt with different quality can be prepared or the yoghourt with good fermentation can be obtained under different heating powers. Moreover, in the acidophilus milk fermentation process, the heating of microwave break-make avoids traditional heating methods to lead to heating efficiency low, and the sustained heating leads to the big problem of electric resource consumption, and simultaneously, short time heating can avoid acidophilus milk heating problem of being too hot in the fermentation process.
Drawings
Fig. 1 is a schematic diagram of a terminal/device structure of a hardware operating environment according to an embodiment of the present invention;
FIG. 2 is a schematic flowchart of an embodiment of a method for controlling fermentation of yogurt in a microwave oven according to the present invention;
FIG. 3 is a graph showing the first input power, the second input power and the central temperature of the yogurt during the yogurt fermentation process by the microwave oven control method of the present invention.
The implementation, functional features and advantages of the objects of the present invention will be further explained with reference to the accompanying drawings.
Detailed Description
It should be understood that the specific embodiments described herein are merely illustrative of the invention and are not intended to limit the invention.
In the following description, suffixes such as "module", "component", or "unit" used to denote elements are used only for facilitating the explanation of the present invention, and have no specific meaning in itself. Thus, "module", "component" or "unit" may be used mixedly.
As shown in fig. 1, fig. 1 is a schematic terminal structure diagram of a hardware operating environment according to an embodiment of the present invention.
The terminal may be implemented in various forms. For example, the terminal described in the present invention may include home appliances such as an air conditioner, a television, a refrigerator, a washing machine, a water heater, an air purifier, a dust collector, and the like, and may also include terminals such as a smart speaker, a mobile phone, a tablet computer, a notebook computer, a palm computer, a Personal Digital Assistant (PDA), a Portable Media Player (PMP), a navigation device, a wearable device, a smart band, a pedometer, and the like.
While a microwave oven will be described as an example in the following description, those skilled in the art will appreciate that the configuration according to the embodiment of the present invention can be applied to other terminals such as a smart speaker, in addition to elements particularly used for moving purposes.
As shown in fig. 1, the terminal may include: a processor 1001, such as a CPU, a network interface 1004, a user interface 1003, a memory 1005, a communication bus 1002. Wherein a communication bus 1002 is used to enable connective communication between these components. The user interface 1003 may include a Display screen (Display), an input unit such as a Keyboard (Keyboard), and the optional user interface 1003 may also include a standard wired interface, a wireless interface. The network interface 1004 may optionally include a standard wired interface, a wireless interface (e.g., WI-FI interface). The memory 1005 may be a high-speed RAM memory or a non-volatile memory (e.g., a magnetic disk memory). The memory 1005 may alternatively be a storage device separate from the processor 1001.
Optionally, the terminal may further include a camera, a Radio Frequency (RF) circuit, a sensor, an audio circuit, a WiFi module, and the like. Such as light sensors, motion sensors, and other sensors. Specifically, the light sensor may include an ambient light sensor that may adjust the brightness of the display screen according to the brightness of ambient light, and a proximity sensor that may turn off the display screen and/or the backlight when the mobile terminal is moved to the ear. As one of the motion sensors, the gravity acceleration sensor can detect the magnitude of acceleration in each direction (generally, three axes), detect the magnitude and direction of gravity when the mobile terminal is stationary, and can be used for applications (such as horizontal and vertical screen switching, related games, magnetometer attitude calibration), vibration recognition related functions (such as pedometer and tapping) and the like for recognizing the attitude of the mobile terminal; of course, the mobile terminal may also be configured with other sensors such as a gyroscope, a barometer, a hygrometer, a thermometer, and an infrared sensor, which are not described herein again.
Those skilled in the art will appreciate that the terminal structure shown in fig. 1 is not intended to be limiting and may include more or fewer components than those shown, or some components may be combined, or a different arrangement of components.
As shown in fig. 1, the memory 1005, which is a kind of computer storage medium, may include therein an operating system, a network communication module, a user interface module, and a microwave oven yogurt fermentation control program.
In the terminal shown in fig. 1, the network interface 1004 is mainly used for connecting to a backend server and performing data communication with the backend server; the user interface 1003 is mainly used for connecting a client (user side) and performing data communication with the client; and the processor 1001 may be configured to invoke the microwave yogurt fermentation control program stored in the memory 1005.
Based on the terminal hardware structure and the communication network system, the invention provides various embodiments of the yoghourt fermentation control method for the microwave oven.
The principle of the microwave yoghourt fermentation control method is as follows:
the main thallus of the yoghourt fermentation is bifidobacterium which is a mesophilic bacillus, the optimal growth temperature is 37-41 ℃, the minimum growth temperature is 25-28 ℃, and the maximum growth temperature is 43-45 ℃. Because the bacteria amount in the early stage of fermentation is small, the bacteria are heated by microwaves to quickly rise to the temperature near 40 ℃, and a large amount of bacteria are activated by slightly high temperature to promote the respiration and metabolism of the bacteria and quickly grow;
after the thalli are activated, the bacterial quantity reaches the optimum quantity, and at the moment, constant temperature control is carried out, and a microwave on-off mode is adopted to prevent high-temperature sterilization and improve the yield. In consideration of heat diffusion, the microwave on-off method is favorable for heat preservation in the fermentation process, so that the temperature of the yogurt is always in the optimal growth temperature range of 37-41 ℃.
The invention provides a method for controlling fermentation of yoghourt in a microwave oven, which comprises the following steps of:
step S10, obtaining the mass m of the yoghourt to be fermented;
the mass m of the yoghourt to be fermented is gram (g), the acquisition mode can be manually input through an operation interface, can also be obtained by other terminals through communication end transmission, can also be obtained by directly weighing the put yoghourt to be fermented by a weighing device arranged in a microwave oven, or other modes for acquiring the mass of the yoghourt to be fermented, and the method only needs to realize the acquisition of the mass of the yoghourt to be fermented.
Step S20, calculating to obtain continuous heating time t1 according to the mass m of the yoghourt to be fermented and the first input power p1 of the microwave oven, and heating the yoghourt to be fermented for t1 time with the first input power p 1;
the first input power p1 is in watt (W), and the first input power p1 may be a preset heating power of the microwave oven system, or a user may input a corresponding heating power according to actual demand or actual room temperature. According to the mass m of the yoghourt to be fermented and the first input power p1, the heating time t1 is calculated by the system according to a preset calculation formula model, wherein the calculation formula model is established according to an experiment for fermenting the yoghourt by using a microwave oven. At the moment, the yogurt to be fermented is heated by taking the first input power p1 as heating power, and the heating time lasts for t 1. The yogurt to be fermented is quickly heated to about 40 ℃, a large amount of main thallus bifidobacteria fermented by the yogurt are activated at a slightly higher temperature, the respiration and metabolism of the bifidobacteria are promoted, and the bifidobacteria grow quickly.
Step S30, calculating to obtain heating time t2 according to the mass m of the yoghourt to be fermented and the second input power p2 of the microwave oven, and heating the yoghourt to be fermented for t2 time at the second input power p2 after the interval of the break-make ratio and the break-make time t 3;
the second input power p2 is in watt (W), and the second input power p2 may be preset heating power of the microwave oven system, or the user may input corresponding heating power according to actual demand or actual room temperature. And according to the mass m of the yoghourt to be fermented and the second input power p2, calculating the heating time t2 by the system according to a preset calculation formula model, wherein the calculation formula model is established according to a yoghourt fermentation experiment by using a microwave oven. The on-off ratio is the ratio of the power-on heating time t2 to the heating interruption time t3, is obtained according to a microwave oven yoghourt fermentation experiment, and is properly adjusted according to different heating input powers, the quality of yoghourt to be fermented and the actual room temperature.
And according to the calculated heating time t2, heating the yoghourt to be fermented by taking the second input power p2 as the heating power and after the interval of the interval time t3 for the duration of t 2.
And step S40, circularly executing the step of heating the yogurt to be fermented for t2 time at the second input power p2 after the interval break time t3 is executed for a plurality of times.
After the interval of the break time t3 in the step S30, the yogurt to be fermented is heated for t2 time with the second input power p2, and the cycle is performed for a plurality of times. The cycle number can be preset by the microwave oven system or can be customized by a user. The setting of the cycle times is obtained based on a microwave oven yoghourt fermentation experiment, and can be properly adjusted according to the actual quality of the yoghourt to be fermented, the magnitude of the second input power and the actual room temperature. After the bifidobacterium is activated, the bacterial quantity reaches the optimum quantity, and at the moment, the constant temperature control is carried out, and a microwave on-off mode is adopted to prevent high-temperature sterilization and improve the yield.
And when the step of circularly heating is finished, finishing the whole process of fermenting the yoghourt by using a microwave oven, and obtaining the fermented yoghourt which can be eaten or can be eaten after being refrigerated for a period of time by using a refrigerator.
In the embodiment, the mass m of the yoghourt to be fermented is obtained; calculating to obtain continuous heating time t1 according to the mass m of the yoghourt to be fermented and the first input power p1 of the microwave oven, and heating the yoghourt to be fermented for t1 time with the first input power p 1; according to the mass m of the yoghourt to be fermented and the second input power p2 of the microwave oven, calculating to obtain the heating time t2, and according to the on-off ratio, after the interval of the break time t3, heating the yoghourt to be fermented for t2 time by using the second input power p 2; and after the interval time t3 is executed for a plurality of times in a circulating way, heating the yogurt to be fermented for t2 time with the second input power p2, and further completing the fermentation process of the whole yogurt. The heating time is changed according to the quality and heating power of the yoghourt to be fermented, so that the yoghourt with different quality can be prepared or the yoghourt with good fermentation can be obtained under different heating powers. Moreover, in the acidophilus milk fermentation process, the heating of microwave break-make avoids traditional heating methods to lead to heating efficiency low, and the sustained heating leads to the big problem of electric resource consumption, and simultaneously, short time heating can avoid acidophilus milk heating problem of being too hot in the fermentation process.
Optionally, in another embodiment of the method for controlling fermentation of yogurt in a microwave oven, the step of calculating the continuous heating time t1 according to the mass m of the yogurt to be fermented and the first input power p1 of the microwave oven in step S20 includes:
the heating time t1(s) is calculated according to the following formula:
wherein m (g) is the mass of the yoghourt to be fermented, p1(W) is the first input power of the microwave oven, k1 is a first parameter, k2 is a second parameter, and k3 is a third parameter.
The formula for calculating the heating time t1 is a calculation model established according to experiments of microwave oven yoghourt fermentation, and the specific values of K1, K2 and K3 can be obtained according to experiments. Performing orthogonal experiments according to different yogurt fermentation qualities, different microwave oven first input powers p1 and different heating times t1, judging whether the yogurt is completely fermented according to the coagulation degree of the prepared yogurt, the number of lactic acid bacteria and the like, and fitting and establishing the calculation model according to the experiment result of the complete yogurt fermentation. Of course, other similar formulas for calculating the heating time t1 can be established based on microwave yogurt fermentation experiments.
When the first input power p1(W) of the microwave oven is set by a user, calculating the heating time t1 by using the first input power p1(W) set by the user;
when the first input power p1(W) of the microwave oven is not user-defined, the heating time t1 is calculated by using the first input power p1(W) preset based on the hardware attribute of the microwave oven.
For a specific microwave oven, a yoghourt fermentation control program is set, wherein the first input power p1 is preset by the system, and the preset first input power p1 can be directly used for calculating the heating time t1 so as to heat the yoghourt to be fermented. However, due to the difference in the room temperature and the difference in the ratio of the yogurt to the pure milk added to the yogurt to be fermented, the heating power and the heating time need to be adjusted accordingly, and at this time, the user can input the corresponding first input power p1 according to the actual requirement, and then calculate the heating time t1 according to the formula for calculating the heating time t 1.
For example, when k1 is 105.916, k2 is 38823, and k3 is 11, the first input power preset by the microwave oven system is 828W, the mass of the yogurt to be fermented is 1000g, the ratio of the yogurt to the pure milk is 1:4, then according to the formula for calculating the heating time t1, t1 is calculated to be 186 seconds, namely 828W of heating power is used for the 1000g of yogurt to be fermented, and the heating time is 186 seconds. However, when the ratio of the yogurt to the pure milk is 1:5, the yogurt has relatively low mass, the heating power can be properly reduced, the heating time is prolonged, and relatively few yogurt fermentation bacteria grow rapidly, or the heating power is properly increased, so that the temperature for growing the yogurt fermentation bacteria is quickly reached, and relatively few yogurt fermentation bacteria grow rapidly.
In the embodiment, according to a calculation formula of the heating time t1 obtained by a yoghurt fermentation experiment, the heating time t1 is obtained by calculating the first input power p1 and the mass m of the yoghurt to be fermented, so that the heating temperature is quickly increased to the growth temperature of yoghurt fermentation thalli, and the heating is continued for t1 time, so that the yoghurt fermentation thalli grow quickly. For the yogurt to be fermented with different yogurt and pure milk ratios, the first input power p1 is customized according to actual requirements, and the controllability of the time for continuously heating t1 and the temperature rise speed is ensured.
Optionally, in another embodiment of the method for controlling fermentation of yogurt in a microwave oven, the step of calculating the heating time t2 according to the mass m of the yogurt to be fermented and the second input power p2 in the microwave oven in step S30 includes:
the heating time t2(s) is calculated according to the following formula:
wherein m (g) is the quality of the yoghourt to be fermented, p2(W) is the second input power of the microwave oven, k4 is the fourth parameter, k5 is the fifth parameter, and k6 is the sixth parameter.
The formula for calculating the heating time t2 is a calculation model established according to experiments of microwave oven yoghourt fermentation, and the specific values of k3, k4 and k6 can be obtained according to experiments. And performing orthogonal experiments according to different yogurt fermentation qualities, different microwave oven second input powers p2 and different heating times t2, judging whether the yogurt is completely fermented based on the coagulation degree of the prepared yogurt, the number of lactic acid bacteria and the like, and fitting and establishing the calculation model according to the experiment result of the complete yogurt fermentation. Of course, other similar formulas for calculating the heating time t2 can be established based on microwave yogurt fermentation experiments.
When the second input power p2(W) of the microwave oven is set by a user, calculating the heating time t2 by using the second input power p2(W) set by the user;
when the second input power p2(W) of the microwave oven is not user-defined, the heating time t2 is calculated by using the second input power p2(W) preset based on the hardware attribute of the microwave oven.
For a specific microwave oven, a yoghourt fermentation control program is set, wherein the second input power p2 is preset by the system, and the preset second input power p2 can be directly used for calculating the heating time t2 so as to heat the yoghourt to be fermented. However, due to the difference of the room temperature and the quality of the yogurt to be fermented, the heating power and the heating time need to be adjusted accordingly, and at this time, the user can input the corresponding second input power p2 according to the actual requirement, and then calculate the heating time t2 according to the formula for calculating the heating time t 2.
For example, when k4 is 4.973, k5 is 1439.4, and k6 is 2, the second input power preset by the microwave oven system is 685W, the mass of the yogurt to be fermented added is 1000g, then t2 is calculated to be 11 seconds according to the formula for calculating the heating time t2, that is, the 1000g of yogurt to be fermented is heated for 11 seconds by using 685W of heating power. However, when the quality of the yogurt to be fermented is small, the heating power can be properly reduced, the heating time can be prolonged, and the phenomenon of excessive fire caused by instantaneous strong heating can be avoided.
In the embodiment, according to a calculation formula of the heating time t2 obtained by a yoghurt fermentation experiment, the heating time t2 is obtained by calculating the second input power p2 and the mass m of the yoghurt to be fermented, and after the yoghurt fermentation thalli are activated and the bacterial quantity reaches the optimal quantity, the constant temperature control is carried out, so that high-temperature sterilization is prevented, and the yoghurt yield is improved. The second input power p2 can be properly adjusted according to actual requirements and room temperature for yogurt with different mass sizes, so that the heating time t2 and the controllability of constant-temperature heating are ensured.
Optionally, in another embodiment of the method for controlling fermentation of yogurt in a microwave oven, in the step of heating the yogurt to be fermented for t2 time with the second input power p2 after the interval of the break time t3 according to the break-make ratio in step S30, the break-make ratio is t2 (k 7-t 2), the break time t 3-k 7-t 2, and k7 are seventh parameters.
The on-off ratio is the ratio of the power-on heating time t2 to the heating interruption time t3, wherein t3 is k 7-t 2, the interruption time t3 is obtained according to a microwave oven yoghourt fermentation experiment, k7 in t3 is obtained according to the experiment, k7 is 228 in the embodiment, and the temperature of the yoghourt to be fermented can be properly adjusted according to actual requirements, for example, when the room temperature is low, the temperature of the yoghourt to be fermented is quickly reduced, the interruption time can be properly reduced, namely 228 seconds are reduced, and the yoghourt to be fermented is in a constant temperature state as far as possible; when the room temperature is higher, the temperature of the yoghourt to be fermented is reduced slowly, the interruption time can be properly prolonged, namely, the interruption time is increased by 228 seconds, and the yoghourt to be fermented is ensured to be in a constant temperature state as much as possible.
In this embodiment, through the setting of on-off ratio, under the prerequisite of guaranteeing that the acidophilus milk of waiting to ferment is in the constant temperature fermentation state, avoid lasting the heating and lead to the loss of electric quantity, also can avoid waiting to ferment the acidophilus milk and appear the high temperature in lasting heating process, lead to the inactivation of acidophilus milk fermentation thalli, influence the output of acidophilus milk.
Optionally, in another embodiment of the method for controlling fermentation of yogurt in a microwave oven, after the step S40 of performing the loop for a plurality of times with the interval of the intermittent time t3, the step of heating the yogurt to be fermented with the second input power p2 for t2 time includes:
when the cycle execution times are set by a user, executing the cycle times defined by the user to heat the yoghourt to be fermented;
and when the cycle execution times are not self-defined by a user, executing the preset cycle times to heat the yoghourt to be fermented on and off.
The whole fermentation process of the yoghourt needs to be kept constant in a certain time, and the discontinuous time t3 heating cycle is set, so that the constant temperature environment requirement of the yoghourt in the fermentation process is ensured, and the problem of large consumption of electric resources caused by continuous heating is also avoided. The number of times of the cycle execution can be set to be fixed according to a data system obtained by a yogurt fermentation experiment, and can also be set by a user according to the actual environment conditions, such as the temperature of the fermentation environment or the taste of the user.
For example, according to the yogurt fermentation experiment, the heating time t2 of the yogurt to be fermented with the second input power p2 is performed for 95 times, and the heating time t2 of the yogurt to be fermented with the second input power p2 is performed for 95 times in the step S40 during the yogurt fermentation process until the fermentation is finished. Or, under the condition that the number of cycles is customized by the user, if the number of cycles is customized by the user to be 85 times, executing a process of heating the yogurt to be fermented for t2 time by using the second input power p2 for 85 times of cycles until the fermentation is finished.
In the embodiment, the heating cycle is set at the interruption time t3, so that the constant temperature environment requirement of the yogurt in the fermentation process is ensured, and the problem of large consumption of electric resources caused by continuous heating is avoided.
To assist understanding of the method for controlling fermentation of yogurt in a microwave oven according to the present invention, an example will be described,
(1) preparation of the fermentation Material
Preparing materials such as pure milk, yoghourt and the like, uniformly mixing the pure milk stored at room temperature and the yoghourt refrigerated by a refrigerator according to the proportion of 4:1, fully stirring, then placing the mixture into a nonmetal vessel (such as ceramics, glass bowls and dishes) and sealing the nonmetal vessel by using a preservative film to prevent the influence of gas flow on yoghourt fermentation, and simultaneously keeping anaerobic conditions in a bowl as much as possible.
(2) Setting the quality of the yogurt to be served
The user selects the mass of the yoghourt, and the mass of the yoghourt is between 500g and 1000 g. For example, the amount of yogurt purchased in supermarkets is usually 100 g/cup, and the amount of yogurt to be fermented is 500g after the yogurt is mixed uniformly according to the ratio of 4:1 of pure milk to yogurt.
(3) Starting microwave oven heating
And after the quality of the yogurt to be fermented is determined, starting a microwave oven yogurt fermentation control program to control the yogurt fermentation process until the end.
Taking 1000g of yogurt to be fermented as an example, as shown in fig. 3, a graph of variation of first input power, second input power and center temperature of the yogurt is shown in the yogurt fermentation process, wherein the horizontal axis represents time, the left vertical axis represents input power, and the right vertical axis represents temperature. The first input power p1 and the second input power p2 are respectively set to 828W and 685W, the heating time t1 is 186s, the t2 is 11s, the on-off ratio is 11 (228-11) and the heating times are circularly executed for 95 times according to the calculation formula. The yogurt to be fermented is heated by using the first input power p1 as 828W for 186 seconds, and then heated by using the second input power p2 as 685W for 11 seconds after 217 seconds, wherein the step of heating the yogurt to be fermented by using the second input power p2 as 685W for 11 seconds is circularly executed for 95 times after 217 seconds, and the whole process is completed, so that the yogurt is fermented, and 1000g of fermented yogurt is obtained. Calculating to obtain the power consumption of 0.24 degree in the whole yoghourt fermentation process. Therefore, the power consumption of the whole yoghourt fermentation process is lower than that of the traditional heating mode on the premise of ensuring constant-temperature fermentation.
The invention also provides a microwave oven, which comprises a memory, a processor and a microwave oven yoghourt fermentation control program which is stored on the memory and can be operated on the processor, wherein the steps of the microwave oven yoghourt fermentation control method are realized when the microwave oven yoghourt fermentation control program is executed by the processor.
The present invention also provides a control terminal, wherein the control terminal includes: the control method comprises a memory, a processor and a microwave oven yoghourt fermentation control program which is stored on the memory and can be operated on the processor, wherein the steps of the microwave oven yoghourt fermentation control method are realized when the microwave oven yoghourt fermentation control program is executed by the processor.
The invention also provides a computer readable storage medium, wherein the computer readable storage medium is stored with a microwave oven yoghourt fermentation control program, and the steps of the microwave oven yoghourt fermentation control method are realized when the microwave oven yoghourt fermentation control program is executed by a processor.
In the embodiments of the microwave oven, the control terminal and the computer-readable storage medium of the present invention, all technical features of the embodiments of the microwave oven yogurt fermentation control method are included, and the expanding and explaining contents of the specification are substantially the same as those of the embodiments of the microwave oven yogurt fermentation control method, and are not described herein again.
It should be noted that, in this document, the terms "comprises," "comprising," or any other variation thereof, are intended to cover a non-exclusive inclusion, such that a process, method, article, or system that comprises a list of elements does not include only those elements but may include other elements not expressly listed or inherent to such process, method, article, or system. Without further limitation, an element defined by the phrase "comprising an … …" does not exclude the presence of other like elements in a process, method, article, or system that comprises the element.
The above-mentioned serial numbers of the embodiments of the present invention are merely for description and do not represent the merits of the embodiments.
Through the above description of the embodiments, those skilled in the art will clearly understand that the method of the above embodiments can be implemented by software plus a necessary general hardware platform, and certainly can also be implemented by hardware, but in many cases, the former is a better implementation manner. Based on such understanding, the technical solutions of the present invention may be embodied in the form of a software product, which is stored in a storage medium (such as ROM/RAM, magnetic disk, optical disk) and includes instructions for enabling a terminal device (such as a mobile phone, a computer, a server, an air conditioner, or a network device) to execute the method according to the embodiments of the present invention.
The above description is only a preferred embodiment of the present invention, and not intended to limit the scope of the present invention, and all modifications of equivalent structures and equivalent processes, which are made by using the contents of the present specification and the accompanying drawings, or directly or indirectly applied to other related technical fields, are included in the scope of the present invention.
Claims (10)
1. A method for controlling fermentation of yogurt by using a microwave oven is characterized by comprising the following steps:
obtaining the mass m of the yoghourt to be fermented;
calculating to obtain continuous heating time t1 according to the mass m of the yoghourt to be fermented and the first input power p1 of the microwave oven, and heating the yoghourt to be fermented for t1 time with the first input power p 1;
according to the mass m of the yoghourt to be fermented and the second input power p2 of the microwave oven, calculating to obtain the heating time t2, and according to the on-off ratio, after the interval of the break time t3, heating the yoghourt to be fermented for t2 time by using the second input power p 2;
and after the interval break time t3 is executed for a plurality of times in a circulating way, heating the fermented yoghourt for t2 time at the second input power p 2.
2. The method for controlling the fermentation of yogurt in a microwave oven according to claim 1, wherein the step of calculating the continuous heating time t1 according to the mass m of the yogurt to be fermented and the first input power p1 of the microwave oven comprises:
the heating time t1, t1 is calculated in seconds according to the following formula:
wherein m is the mass of the yoghourt to be fermented, and the unit is gram; p1 is the first input power of the microwave oven in watt, k1 is the first parameter, k2 is the second parameter, and k3 is the third parameter.
3. The method for controlling the fermentation of yogurt in a microwave oven according to claim 2, wherein the step of calculating the continuous heating time t1 according to the mass m of the yogurt to be fermented and the first input power p1 of the microwave oven further comprises:
when the first input power p1 of the microwave oven is set by a user, calculating the heating time t1 by using the first input power p1 set by the user;
when the first input power p1 of the microwave oven is not customized by a user, the heating time t1 is calculated by using the first input power p1 preset based on the hardware attribute of the microwave oven.
4. The method for controlling the fermentation of yogurt in a microwave oven according to claim 1, wherein the step of calculating the heating time t2 according to the mass m of the yogurt to be fermented and the second input power p2 of the microwave oven comprises:
the heating time t2, t2 is calculated in seconds according to the following formula:
wherein m is the mass of the yoghourt to be fermented, and the unit is gram; p2 is the second input power of the microwave oven in Watts, k4 is the fourth parameter, k5 is the fifth parameter, and k6 is the sixth parameter.
5. The method for controlling fermentation of yogurt in a microwave oven according to claim 4, wherein the step of calculating the heating time t2 according to the mass m of the yogurt to be fermented and the second input power p2 of the microwave oven further comprises:
when the second input power p2 of the microwave oven is set by a user, calculating the heating time t2 by using the second input power p2 set by the user;
when the second input power p2 of the microwave oven is not set by a user, the heating time t2 is calculated by using the second input power p2 which is preset based on the hardware attribute of the microwave oven.
6. The method for controlling the fermentation of yogurt with microwave oven according to claim 1, wherein the step of heating the yogurt to be fermented with the second input power p2 for t2 time after the interval of the break time t3 according to the break-make ratio is t2 (k 7-t 2), the break time t 3-k 7-t 2, and k7 is a seventh parameter.
7. The method for controlling the fermentation of yogurt in a microwave oven according to claim 1, wherein the step of heating the yogurt to be fermented with the second input power p2 for t2 time after the step of performing the cycle for a plurality of times with the interval of the intermittent time t3 comprises:
when the cycle execution times are set by a user, executing the cycle times defined by the user to heat the yoghourt to be fermented;
and when the cycle execution times are not self-defined by a user, executing the preset cycle times to heat the yoghourt to be fermented on and off.
8. A microwave oven, characterized in that the microwave oven comprises a memory, a processor and a microwave oven yoghourt fermentation control program stored on the memory and capable of running on the processor, wherein the microwave oven yoghourt fermentation control program when executed by the processor realizes the steps of the microwave oven yoghourt fermentation control method as claimed in any one of claims 1 to 7.
9. A control terminal, characterized in that the control terminal comprises: a memory, a processor and a microwave oven yogurt fermentation control program stored on the memory and executable on the processor, the microwave oven yogurt fermentation control program, when executed by the processor, implementing the steps of the microwave oven yogurt fermentation control method of any one of claims 1 to 7.
10. A computer-readable storage medium, wherein the computer-readable storage medium stores thereon a microwave-oven yogurt fermentation control program, which when executed by a processor implements the steps of the microwave-oven yogurt fermentation control method according to any one of claims 1 to 7.
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