CN110716428A - Control method, control device, computer storage medium and bread maker - Google Patents
Control method, control device, computer storage medium and bread maker Download PDFInfo
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- CN110716428A CN110716428A CN201810764157.XA CN201810764157A CN110716428A CN 110716428 A CN110716428 A CN 110716428A CN 201810764157 A CN201810764157 A CN 201810764157A CN 110716428 A CN110716428 A CN 110716428A
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- G—PHYSICS
- G05—CONTROLLING; REGULATING
- G05B—CONTROL OR REGULATING SYSTEMS IN GENERAL; FUNCTIONAL ELEMENTS OF SUCH SYSTEMS; MONITORING OR TESTING ARRANGEMENTS FOR SUCH SYSTEMS OR ELEMENTS
- G05B13/00—Adaptive control systems, i.e. systems automatically adjusting themselves to have a performance which is optimum according to some preassigned criterion
- G05B13/02—Adaptive control systems, i.e. systems automatically adjusting themselves to have a performance which is optimum according to some preassigned criterion electric
- G05B13/0265—Adaptive control systems, i.e. systems automatically adjusting themselves to have a performance which is optimum according to some preassigned criterion electric the criterion being a learning criterion
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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
- A47J37/00—Baking; Roasting; Grilling; Frying
- A47J37/06—Roasters; Grills; Sandwich grills
- A47J37/08—Bread-toasters
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- G—PHYSICS
- G05—CONTROLLING; REGULATING
- G05B—CONTROL OR REGULATING SYSTEMS IN GENERAL; FUNCTIONAL ELEMENTS OF SUCH SYSTEMS; MONITORING OR TESTING ARRANGEMENTS FOR SUCH SYSTEMS OR ELEMENTS
- G05B13/00—Adaptive control systems, i.e. systems automatically adjusting themselves to have a performance which is optimum according to some preassigned criterion
- G05B13/02—Adaptive control systems, i.e. systems automatically adjusting themselves to have a performance which is optimum according to some preassigned criterion electric
- G05B13/04—Adaptive control systems, i.e. systems automatically adjusting themselves to have a performance which is optimum according to some preassigned criterion electric involving the use of models or simulators
- G05B13/042—Adaptive control systems, i.e. systems automatically adjusting themselves to have a performance which is optimum according to some preassigned criterion electric involving the use of models or simulators in which a parameter or coefficient is automatically adjusted to optimise the performance
Abstract
The embodiment of the invention discloses a control method, a control device, a computer storage medium and a bread maker, wherein the method is applied to the bread maker with a gravity sensor and comprises the following steps: detecting the real-time weight of the baked bread embryo in the baking process of bread making; acquiring the ratio of the pre-acquired initial weight and the real-time weight of the baked bread embryo; if the ratio is not less than a preset threshold value, stopping the baking process; wherein the preset threshold value corresponds to the bread type of the baked bread embryo; therefore, the bread can be made according to the personal required weight and can reach the optimal baking state, the personalized requirement customization is met, and meanwhile, the service performance of the bread maker is improved.
Description
Technical Field
The invention relates to the technical field of household appliances, in particular to a control method, a control device, a computer storage medium and a bread maker.
Background
The weight of bread made by the existing bread maker products is clear on a program and a control panel, for example, 500g, 750g, 1000g and the like, water, flour, eggs, salt, sugar, yeast and the like are proportioned according to different specified weights according to specific proportions, and then stirring, dough conveying, dough kneading, dough standing, fermentation and baking are carried out until the bread making is finished. For bread of specific different weights, the corresponding baking time is set in the control program, so that the bread just reaches the optimal baking state after the baking is finished. Thus, when making bread, the existing bread maker can only make bread according to a specific bread weight; when a user makes bread according to the personal required weight, the user cannot accurately grasp the optimal baking time, and the baked bread is not too old or not cooked, which causes inconvenience in use.
Disclosure of Invention
The invention mainly aims to provide a control method, a control device, a computer storage medium and a bread maker, which can make bread according to the personal required weight and enable the bread to reach the optimal baking state, meet the personalized requirement customization and simultaneously improve the service performance of the bread maker.
In order to achieve the purpose, the technical scheme of the invention is realized as follows:
in a first aspect, an embodiment of the present invention provides a control method, which is applied to a bread maker with a gravity sensor, and includes:
detecting the real-time weight of the baked bread embryo in the baking process of bread making;
acquiring the ratio of the pre-acquired initial weight and the real-time weight of the baked bread embryo;
if the ratio is not less than a preset threshold value, stopping the baking process; wherein the preset threshold value corresponds to the bread type of the baked bread embryo.
In the above, before the obtaining of the pre-obtained ratio of the initial weight to the real-time weight of the baked bread dough, the method further comprises:
receiving a selection instruction, wherein the selection instruction is used for indicating the bread type of the bread making;
receiving a throwing instruction, wherein the throwing instruction is used for indicating the throwing of the raw materials corresponding to the bread type;
processing the raw materials corresponding to the bread types to obtain baked bread blanks;
obtaining an initial weight of the baked bread dough based on the obtained baked bread dough.
In the above scheme, the processing of the raw material corresponding to the bread kind to obtain the baked bread dough specifically includes:
fully stirring the raw materials corresponding to the bread types to obtain fully stirred dough;
and (3) sequentially carrying out dough loosening, dough kneading, dough leavening and fermentation on the fully stirred dough to obtain the baked bread embryo.
In the foregoing solution, before stopping the baking process if the ratio is not less than a preset threshold, the method further includes:
establishing a corresponding relation between the bread type and a preset threshold value based on pre-acquired experimental data and a learning strategy;
and determining a preset threshold corresponding to the bread type based on the selected bread type and the corresponding relation.
In the above aspect, the method further includes:
and if the ratio is smaller than the preset threshold value, continuing the baking process.
In the above scheme, if the ratio is not less than the preset threshold, stopping the baking process specifically includes:
if the ratio is not smaller than the preset threshold, stopping the baking process and prompting in a voice or text mode;
after receiving a power-off instruction for the prompt, executing the power-off instruction to complete the bread making.
In a second aspect, embodiments of the present invention provide a control device applied to a bread maker having a gravity sensor, the control device including a detection part, a first acquisition part, and a first execution part, wherein,
the detection part is configured to detect the real-time weight of the baked bread embryo in the baking process of the bread making;
the first acquiring part is configured to acquire a ratio of an initial weight of the baked bread dough to the real-time weight acquired in advance;
the first execution part is configured to stop the baking process if the ratio is not less than a preset threshold; wherein the preset threshold value corresponds to the bread type of the baked bread embryo.
In the above aspect, the control apparatus further includes a second acquisition section configured to:
receiving a selection instruction, wherein the selection instruction is used for indicating the bread type of the bread making;
receiving a throwing instruction, wherein the throwing instruction is used for indicating the throwing of the raw materials corresponding to the bread type;
processing the raw materials corresponding to the bread types to obtain baked bread blanks;
obtaining an initial weight of the baked bread dough based on the obtained baked bread dough.
In the foregoing solution, the second obtaining part is specifically configured to:
fully stirring the raw materials corresponding to the bread types to obtain fully stirred dough;
and (3) sequentially carrying out dough loosening, dough kneading, dough leavening and fermentation on the fully stirred dough to obtain the baked bread embryo.
In the above aspect, the control apparatus further includes a determination section configured to:
establishing a corresponding relation between the bread type and a preset threshold value based on pre-acquired experimental data and a learning strategy;
and determining a preset threshold corresponding to the bread type based on the selected bread type and the corresponding relation.
In the above aspect, the control apparatus further includes a second execution section configured to:
and if the ratio is smaller than the preset threshold value, continuing the baking process.
In the foregoing solution, the first executing part is specifically configured to:
if the ratio is not smaller than the preset threshold, stopping the baking process and prompting in a voice or text mode;
after receiving a power-off instruction for the prompt, executing the power-off instruction to complete the bread making.
In a third aspect, an embodiment of the present invention provides a control apparatus, including: a network interface, a memory, and a processor; wherein the content of the first and second substances,
the network interface is used for receiving and sending signals in the process of receiving and sending information with other external network elements;
the memory for storing a computer program operable on the processor;
the processor, when executing the computer program, is adapted to perform the steps of the method of controlling according to any of the first aspect.
In a fourth aspect, an embodiment of the present invention provides a computer storage medium, where a control program is stored, and the control program, when executed by at least one processor, implements the steps of the method controlled by any one of the first aspects.
In a fifth aspect, embodiments of the present invention provide a bread maker, which includes at least a gravity sensor and the control device according to any one of the second aspect or the third aspect.
The embodiment of the invention provides a control method, a control device, a computer storage medium and a bread maker, wherein the method is applied to the bread maker with a gravity sensor, and is used for detecting the real-time weight of a baked bread blank in the baking process of bread making; acquiring the ratio of the pre-acquired initial weight and the real-time weight of the baked bread embryo; if the ratio is not less than a preset threshold value, stopping the baking process; wherein the preset threshold value corresponds to the bread type of the baked bread embryo; therefore, the bread can be made according to the personal required weight and can reach the optimal baking state, the personalized requirement customization is met, and meanwhile, the service performance of the bread maker is improved.
Drawings
Fig. 1 is a schematic view of a forward structure of a bread maker according to an embodiment of the invention;
fig. 2 is a schematic view of a reverse structure of a bread maker according to an embodiment of the invention;
FIG. 3 is a schematic view of a processing curve of a bread making process according to an embodiment of the present invention;
fig. 4 is a schematic flowchart of a control method according to an embodiment of the present invention;
fig. 5 is a detailed flowchart of a control method according to an embodiment of the present invention;
FIG. 6 is a schematic diagram of a toasting curve for a bread making apparatus according to an embodiment of the present invention;
fig. 7 is a schematic structural diagram of a control device according to an embodiment of the present invention;
fig. 8 is a schematic structural diagram of another control device according to an embodiment of the present invention;
fig. 9 is a schematic structural diagram of another control device according to an embodiment of the present invention;
fig. 10 is a schematic structural diagram of a control device according to another embodiment of the present invention;
fig. 11 is a schematic diagram of a specific hardware structure of a control device according to an embodiment of the present invention.
Detailed Description
The technical solution in the embodiments of the present invention will be clearly and completely described below with reference to the accompanying drawings in the embodiments of the present invention.
Illustratively, fig. 1 shows a schematic diagram of a forward structure of a bread maker 100 according to an embodiment of the present invention, and fig. 2 shows a schematic diagram of a backward structure of the bread maker 100 according to an embodiment of the present invention, and as shown in fig. 1-2, the bread maker 100 may include: the bread baking machine comprises an upper cover 101, a control box 102, a casing 103, a base 104, a gravity sensor 105, a bread barrel 106, a baking cavity 107 and the like, wherein the control box 102, the casing 103 and the base 104 are connected into a whole, the upper cover 101 and the casing 103 are buckled to form a sealing structure, the baking cavity 107 is arranged in the sealing structure, the bread barrel 106 is arranged in the baking cavity 107,
the bread barrel 106 is used for containing raw materials for making bread and processing the raw materials for making the bread to obtain baked bread blanks;
the baking cavity 107 is used for baking the baked bread blanks in the bread barrel 106;
a gravity sensor 105 is mounted on the base 104, the gravity sensor 105 being configured to detect an initial weight of the baked bread dough before baking, the gravity sensor 105 being further configured to detect a real-time weight of the baked bread dough during baking;
a control panel is arranged in the control box 102, a display screen, function keys, a loudspeaker and the like are placed on the control panel, the function keys are used for receiving operation instructions of related functions from a user and executing corresponding operations, such as selection of function keys for reservation, confirmation, cancellation, power off, menus and the like, the display screen is used for displaying the operation of the function keys and displaying current processing stages in bread making, such as stages of stirring, dough loosening, dough kneading, dough waking, fermentation and the like; the speaker is used for voice announcement of the operation of the function key, and is also used for voice prompt of the cooking finishing time and the like.
Referring to fig. 1, the bread maker 100 may further include a motor, a motor transmission mechanism, and a stirring member (not shown) connected to the motor, the stirring member being installed inside the bread barrel 107; the motor is driven to work through the motor transmission mechanism, and then the stirring piece is driven by the motor to fully stir the raw materials for making the bread, so that the fully stirred dough is obtained; then, the fully stirred dough is sequentially processed by dough loosening, dough kneading, dough standing, fermentation and the like, and the baked bread embryo is obtained; after the baked bread blanks in the bread barrel 107 are baked through the baking cavity 107, the baked bread blanks can become edible bread, which indicates that the bread making is completed.
It will be understood by those skilled in the art that the construction of the bread maker shown in fig. 1-2 is not intended to limit the bread maker, and that the bread maker may include more or less components than those shown, or may combine some components, or may have different arrangements of components, and the arrangement may be changed as necessary within the scope of not changing the essence of the invention, and is not limited herein.
In order to facilitate an understanding of the embodiments of the present invention, the processing of the bread-making in the present invention will be described in detail. Referring to fig. 3, a schematic diagram of a processing curve of bread making according to an embodiment of the present invention is shown. In fig. 3, the raw materials for making bread (such as water, flour, salt, sugar, etc.) are put into a bread barrel 107, and first, a stirring piece is driven by a motor to fully stir the raw materials for making bread, wherein the stirring time is t1, and fully stirred dough is obtained; then entering a dough loosening stage, wherein the fully stirred dough can be continuously loosened for a period of time, so that the dough is beneficial to rounding and forming, and the dough loosening time is t 2; after the dough loosening stage, the dough kneading stage is started, the motor still drives the stirring piece to stir the dough softly, and the dough kneading time is t 3; after the dough kneading stage, a dough standing stage is carried out, dough after dough kneading is kept still for a period of time, processing in subsequent steps is facilitated, the taste is fine and smooth, and the dough standing time is t 4; after the dough standing stage, a fermentation stage is carried out, and dough after dough standing is fermented for t5 time; after the series of processing treatments, the raw material for making the bread is formed into the baked bread blank, the weight of the baked bread blank is m1, and the baking stage is ready to be carried out; in the baking stage, the baked bread dough is baked, so that the baked bread dough becomes edible bread, the baking time is t6 time, and the weight of the baked bread is m2, which is a detailed flow of the whole bread making process.
From the prior art, when the existing bread maker makes bread, for bread with a specific weight, such as 500g, 750g, 1000g, etc., the corresponding baking time is already set in the control program, so that the bread just reaches the optimal baking state after the baking is finished; when a user makes bread according to the personal required weight, the user can only bake the bread according to the baking time set by the specific weight adjacent to the weight, so that the baked bread is not too old or not cooked; in order to make the bread maker capable of making bread according to the required weight of an individual and making the bread into an optimal baking state, embodiments of the present invention will be described in detail below with reference to the accompanying drawings.
Example one
Referring to fig. 4, which illustrates a control method provided by an embodiment of the present invention, the method is applied to a bread maker having a gravity sensor, and the method may include:
s401: detecting the real-time weight of the baked bread embryo in the baking process of bread making;
s402: acquiring the ratio of the pre-acquired initial weight and the real-time weight of the baked bread embryo;
s403: if the ratio is not less than a preset threshold value, stopping the baking process; wherein the preset threshold value corresponds to the bread type of the baked bread embryo.
Based on the technical scheme shown in FIG. 4, the method is applied to a bread maker with a gravity sensor, and the real-time weight of the baked bread blanks is detected in the baking process; acquiring the ratio of the pre-acquired initial weight and the real-time weight of the baked bread embryo; if the ratio is not less than a preset threshold value, stopping the baking process; wherein the preset threshold value corresponds to the bread type of the baked bread embryo; therefore, the bread can be made according to the personal required weight and can reach the optimal baking state, the personalized requirement customization is met, and meanwhile, the service performance of the bread maker is improved.
For the technical solution shown in fig. 4, in a possible implementation manner, before the obtaining of the ratio of the pre-obtained initial weight to the real-time weight of the baked bread dough, the method further includes:
receiving a selection instruction, wherein the selection instruction is used for indicating the bread type of the bread making;
receiving a throwing instruction, wherein the throwing instruction is used for indicating the throwing of the raw materials corresponding to the bread type;
processing the raw materials corresponding to the bread types to obtain baked bread blanks;
obtaining an initial weight of the baked bread dough based on the obtained baked bread dough.
In the foregoing implementation manner, specifically, the processing the raw material corresponding to the bread kind to obtain the baked bread blank includes:
fully stirring the raw materials corresponding to the bread types to obtain fully stirred dough;
and (3) sequentially carrying out dough loosening, dough kneading, dough leavening and fermentation on the fully stirred dough to obtain the baked bread embryo.
For bread making, firstly, selecting the bread type of the bread making through a selection instruction, so as to obtain the raw materials and the proportion corresponding to the bread type; then, processing the raw materials configured according to the mixture ratio, for example, taking a processing curve shown in fig. 3 as an example; as shown in fig. 3, the prepared raw materials are first fully stirred to obtain fully stirred dough, and then are sequentially processed in the stages of dough loosening, dough kneading, dough standing, fermentation and the like, so that baked bread blanks can be obtained; the initial weight of the baked bread dough may also be obtained before the baked bread dough initiates baking. For example, after the bread maker is powered on, the bread type to be made is selected, then the raw materials corresponding to the bread type, such as water, flour, salt, sugar and the like, are put into the bread barrel according to a specific ratio, and the corresponding operations are performed according to the processing sequence shown in fig. 3, so that the baked bread embryo can be obtained, and the initial weight m1 of the baked bread embryo is assumed to be 600 g.
It will be appreciated that after the baked bread dough has been obtained, the baking stage of the bread making is entered; during the baking process, the real-time weight m22 of the baked bread embryo needs to be detected. In order to make the baked bread embryo reach the optimal baking state, a preset threshold corresponding to the bread type is also required to be obtained; therefore, for the solution shown in fig. 1, in a possible implementation manner, before stopping the baking process if the ratio is not less than a preset threshold, the method further includes:
establishing a corresponding relation between the bread type and a preset threshold value based on pre-acquired experimental data and a learning strategy;
and determining a preset threshold corresponding to the bread type based on the selected bread type and the corresponding relation.
It should be noted that the determination values for the optimal baking status of different bread types are different, i.e. the corresponding preset thresholds are different. Generally speaking, before obtaining a preset threshold corresponding to a bread type, a large number of baking tests are required to be performed for different bread types, and a proper preset threshold is selected according to the obtained test data and the corresponding baking state; the preset threshold value is a judgment value for reflecting that the baked bread embryo of the bread type reaches the optimal baking state, and the value of the preset threshold value is usually within a range of 1.2-1.4. That is, for the same bread kind, when the baked bread blanks with different initial weights are baked, the heat required in the baking process is different, and the evaporated moisture is also different; however, the raw material ratios corresponding to the same bread kind are fixed, and the ratios when the optimal baking state is achieved are also fixed, which means that the judgment values of the optimal baking state of the baked bread blanks of the same bread kind are the same. For example, assuming that the initial weight of the baked bread dough before baking is m1 for the selected bread type, the real-time weight of the baked bread dough when reaching the optimal baking state is m22, and the ratio of m1 to m22, i.e., the value of m1/m22 is λ; that is, when the ratio of m1 to m22 is equal to λ, it indicates that the baked bread embryo has reached the optimal baking state, λ is the preset threshold corresponding to the selected bread kind; according to the experimental data obtained in advance and the corresponding baking state, the corresponding relation between the bread types and the preset threshold value can be established for different bread types.
It can be understood that, after the bread kind is determined according to the selection instruction, the preset threshold corresponding to the bread kind can be obtained according to the established corresponding relationship between the bread kind and the preset threshold; in the baking process, according to the detected real-time weight of the baked bread embryo, the ratio of the initial weight to the real-time weight of the baked bread embryo can be obtained, and then the ratio is compared with a preset threshold corresponding to the bread type; therefore, for the technical solution shown in fig. 4, in a possible implementation manner, the method further includes:
and if the ratio is smaller than the preset threshold value, continuing the baking process.
It should be noted that, if the ratio of the initial weight to the real-time weight is smaller than the preset threshold, it indicates that the baked bread embryo does not reach the optimal baking state, at this time, the baking process needs to be continued, and the real-time weight of the baked bread embryo needs to be detected; once the ratio of the initial weight to the real-time weight is not less than the predetermined threshold, it indicates that the baked bread embryo has reached the optimal baking state, and the baking process needs to be stopped, which means that the bread making is completed. For example, assuming that the initial weight of the baked bread dough is 600g, the corresponding predetermined threshold is 1.3; when the real-time weight of the baked bread embryo is detected to be 500g, the ratio of the initial weight to the real-time weight is 1.2, and the ratio is less than 1.3, namely, the baked bread embryo does not reach the optimal baking state, and the baking process needs to be continued; when the real-time weight of the baked bread dough is 455g, the ratio of the initial weight to the real-time weight is 1.32, which is greater than 1.3, indicating that the baked bread dough has reached the optimal baking state, and the baking process needs to be stopped, which means that the bread making is completed.
For the technical solution shown in fig. 1, in a possible implementation manner, if the ratio is not less than a preset threshold, the stopping the baking process specifically includes:
if the ratio is not smaller than the preset threshold, stopping the baking process and prompting in a voice or text mode;
after receiving a power-off instruction for the prompt, executing the power-off instruction to complete the bread making.
It should be noted that, when the ratio of the initial weight to the real-time weight is not less than the preset threshold, the baking process is stopped, and a prompt can be given in a voice or text mode; for example, the text prompt is "baking is completed! The prompt can be made in the form of voice broadcast or warning sound. For example, when the real-time weight of the baked bread embryo is 455g, since the ratio of the initial weight to the real-time weight is 1.32, which is less than 1.3, it indicates that the baked bread embryo has reached the optimal baking state, at this time, the baking process is stopped and an alarm sound is provided to prompt the user that the baking process is finished, and according to the prompt sound, the user executes the power-off button to make the bread maker execute the operation corresponding to the button instruction, which means that the whole bread making process is finished, the user obtains the edible bread, and the baking of the bread reaches the optimal baking state.
The embodiment provides a control method, which is applied to a bread maker with a gravity sensor and is used for detecting the real-time weight of a baked bread blank in the baking process of bread making; acquiring the ratio of the pre-acquired initial weight and the real-time weight of the baked bread embryo; if the ratio is not less than a preset threshold value, stopping the baking process; wherein the preset threshold value corresponds to the bread type of the baked bread embryo; therefore, the bread can be made according to the personal required weight and can reach the optimal baking state, the personalized requirement customization is met, and meanwhile, the service performance of the bread maker is improved.
Example two
Based on the same inventive concept of the foregoing embodiment, referring to fig. 5, which shows a detailed flow of a control method provided by the embodiment of the present invention, based on the above bread maker structure example shown in fig. 1-2, and in combination with the bread making processing curve example shown in fig. 3, the detailed flow may include:
s501: receiving a selection instruction, wherein the selection instruction is used for indicating the bread type of the bread making;
s502: receiving a throwing instruction, wherein the throwing instruction is used for indicating the throwing of the raw materials corresponding to the bread type;
s503: fully stirring the raw materials corresponding to the bread types to obtain fully stirred dough;
s504: sequentially performing dough loosening, dough kneading, dough leavening and fermentation on the fully stirred dough to obtain a baked bread blank;
s505: obtaining an initial weight of the baked bread dough based on the obtained baked bread dough;
for example, taking the bread maker 100 shown in fig. 1-2 as an example, after the bread maker 100 is powered on, firstly, the kind of bread to be made is selected through the control panel in the control box 102, and after the raw materials and the mixture ratio corresponding to the kind of bread are obtained, then the raw materials corresponding to the kind of bread, such as water, flour, salt, sugar, etc., are put into the bread barrel 106 according to the specific mixture ratio, and the corresponding operations are executed according to the processing curve sequence of the bread making shown in fig. 3, firstly, the stirring piece is driven by the motor to fully stir the raw materials for making bread, and the stirring time t1 is 12 minutes, so as to obtain fully stirred dough; then entering a dough loosening stage, wherein the fully stirred dough can be continuously loosened for a period of time, so that the dough is beneficial to rounding and forming, and the dough loosening time t2 is 15 minutes; after the dough loosening stage, the dough kneading stage is started, the motor still drives the stirring piece to stir the dough softly, and the dough kneading time t3 is 35 minutes; after the dough kneading stage, a dough standing stage is carried out, the dough after dough kneading is kept still for a period of time, so that the subsequent processing treatment is facilitated, the mouthfeel can be more fine and smooth, and the dough standing time t4 in the dough standing stage is 16 minutes; after the dough leavening stage, the dough leavening stage is started, and dough leavening after dough leavening is carried out for 40 minutes at the fermentation time t 5; after the series of processing steps, the dough is formed into a baked bread body to enter a baking stage; at this time, 600g of the initial weight m1 of the baked bread dough can be obtained by the gravity sensor 105.
S506: establishing a corresponding relation between the bread type and a preset threshold value based on pre-acquired experimental data and a learning strategy;
s507: determining a preset threshold corresponding to the bread type based on the selected bread type and the corresponding relation;
s508: detecting the real-time weight of the baked bread dough during the baking process of the bread making;
s509: comparing the ratio of the initial weight to the real-time weight to the preset threshold;
s510: if the ratio is not smaller than the preset threshold value, stopping the baking process;
s511: if the ratio is smaller than the preset threshold value, continuing the baking process;
s512: when the baking process is stopped, prompting in a voice or text mode;
s513: after receiving a power-off instruction for the prompt, executing the power-off instruction to complete the bread making.
For example, still taking the bread maker 100 shown in fig. 1-2 as an example, the determination values for the optimal baking status of different bread types are different, i.e. the corresponding predetermined thresholds are different. According to the experimental data obtained in advance and the corresponding baking state, the corresponding relation between the established bread kind and the preset threshold value is stored in advance in the bread machine 100 aiming at different bread kinds; thus, after the bread type for making bread is selected, the preset threshold lambda corresponding to the initial weight is 1.3; in connection with the above example, an initial weight m1 of the baked bread dough of 600g is obtained, and at the same time the baked bread dough enters the baking stage, the baking chamber 107 starts to work; during baking, the gravity sensor 105 may detect the real-time weight m22 of the baked bread dough; when the gravity sensor 105 detects that the real-time weight m22 of the baked bread embryo is 500g, since the ratio of the initial weight to the real-time weight is 1.2 and the ratio is less than 1.3, it indicates that the baked bread embryo does not reach the optimal baking state, at this moment, the baking process needs to be continued, and the gravity sensor 105 needs to continue to detect the real-time weight of the baked bread embryo; when the gravity sensor 105 detects that the real-time weight m22 of the baked bread embryo is 455g, since the ratio of the initial weight to the real-time weight is 1.32, which is greater than 1.3, it indicates that the baked bread embryo has reached the optimal baking state, at this time, the baking process needs to be stopped, the baking cavity 107 stops working, and the bread maker 100 prompts the user in the form of an alarm sound through the speaker on the control panel in the control box 102, according to the alarm sound, the user executes the power-off button on the control panel in the control box 102 to make the bread maker 100 execute the operation corresponding to the button instruction, which means that the whole bread making is finished, the user obtains the edible bread, and the baking of the bread also reaches the optimal baking state.
Fig. 6 is a schematic diagram showing a baking curve of a bread making machine according to an embodiment of the present invention; as shown in fig. 6, m1 is the initial weight of the baked bread dough, m3 is the weight of the bread baked according to the prior art, m2 is the weight of the bread baked according to the embodiment of the present invention, Δ 1 is the difference between the initial weight m1 and the obtained bread weight m3, and Δ 2 is the difference between the initial weight m1 and the obtained bread weight m 2; for example, according to the bread type to be made selected by a user, the raw materials corresponding to the bread type are proportioned and then sequentially processed in the stages of stirring, dough loosening, dough kneading, dough waking, fermentation and the like, at this time, the initial weight m1 of the obtained baked bread embryo is 600g, and by utilizing the technical scheme of the embodiment of the invention, the preset threshold value corresponding to the bread type of the baked bread embryo is obtained as 1.3; baking the baked bread embryo, when the real-time weight m22 of the baked bread embryo is detected to be 455g, because the ratio of m1 to m22 is 1.32, and the ratio is slightly larger than a preset threshold value, the baking of the baked bread embryo reaches the optimal baking state, the baking can be stopped, the baking time corresponding to the optimal baking state is t6, the real-time weight 455g of the baked bread embryo is the value of the obtained bread weight m2, and the value of delta 2 is calculated to be 145g, namely 145g of evaporated moisture reaches the optimal baking state; however, when the baking is performed by using the related technical scheme, a user can only perform baking according to the baking time set by the specific weight adjacent to the weight (for example, the closest specific weight is 750g, and the corresponding baking time is t7), so that the baking is continued after the baking time t6 corresponding to the optimal baking state is reached, the moisture of the finally baked bread is evaporated more, the value of the bread weight m3 is lighter, for example, 430g, and the value of Δ 1 calculated as 170g, that is, 170g of moisture is evaporated, so that the baked bread is too old and has poor taste; the technical scheme of the embodiment of the invention is improved aiming at the baking process, so that different initial weights can reach the optimal baking state.
Through the embodiments, the concrete implementation of the foregoing embodiments is elaborated, and it can be seen that through the technical solutions of the foregoing embodiments, bread can be made according to the personal required weight and can be made to reach the optimal baking state, thereby satisfying the personalized requirement customization, and improving the service performance of the bread maker.
EXAMPLE III
Based on the same inventive concept of the foregoing embodiment, referring to fig. 7, it shows the composition of a control device 70 provided by the embodiment of the present invention, and the control device 70 may include: a detection section 701, a first acquisition section 702, and a first execution section 703; wherein the content of the first and second substances,
the detection part 701 is configured to detect the real-time weight of the baked bread blank in the baking process of the bread making;
the first acquiring part 702 configured to acquire a ratio of an initial weight of the baked bread dough to the real-time weight acquired in advance;
the first executing section 703 is configured to stop the baking process if the ratio is not less than a preset threshold; wherein the preset threshold value corresponds to the bread type of the baked bread embryo.
In the above solution, referring to fig. 8, the control device 70 further includes a second acquiring portion 704 configured to:
receiving a selection instruction, wherein the selection instruction is used for indicating the bread type of the bread making;
receiving a throwing instruction, wherein the throwing instruction is used for indicating the throwing of the raw materials corresponding to the bread type;
processing the raw materials corresponding to the bread types to obtain baked bread blanks;
obtaining an initial weight of the baked bread dough based on the obtained baked bread dough.
In the foregoing scheme, the second obtaining portion 704 is specifically configured to:
fully stirring the raw materials corresponding to the bread types to obtain fully stirred dough;
and (3) sequentially carrying out dough loosening, dough kneading, dough leavening and fermentation on the fully stirred dough to obtain the baked bread embryo.
In the above scheme, referring to fig. 9, the control device 70 further includes a determination part 705 configured to:
establishing a corresponding relation between the bread type and a preset threshold value based on pre-acquired experimental data and a learning strategy;
and determining a preset threshold corresponding to the bread type based on the selected bread type and the corresponding relation.
In the above scheme, referring to fig. 10, the control device 70 further includes a second executing portion 706 configured to:
and if the ratio is smaller than the preset threshold value, continuing the baking process.
In the above scheme, the first executing section 703 is specifically configured to:
if the ratio is not smaller than the preset threshold, stopping the baking process and prompting in a voice or text mode;
after receiving a power-off instruction for the prompt, executing the power-off instruction to complete the bread making.
It is understood that in this embodiment, "part" may be part of a circuit, part of a processor, part of a program or software, etc., and may also be a unit, and may also be a module or a non-modular.
In addition, each component in the embodiment may be integrated in one processing unit, or each unit may exist alone physically, or two or more units are integrated in one unit. The integrated unit can be realized in a form of hardware or a form of a software functional module.
Based on the understanding that the technical solution of the present embodiment essentially or a part contributing to the prior art, or all or part of the technical solution may be embodied in the form of a software product stored in a storage medium, and include several instructions for causing a computer device (which may be a personal computer, a server, or a network device, etc.) or a processor (processor) to execute all or part of the steps of the method of the present embodiment. And the aforementioned storage medium includes: a U-disk, a removable hard disk, a Read Only Memory (ROM), a Random Access Memory (RAM), a magnetic disk or an optical disk, and other various media capable of storing program codes.
Accordingly, the present embodiment provides a computer storage medium storing a control program which, when executed by at least one processor, implements the steps of the method of controlling as described in the first embodiment above.
Based on the above-mentioned composition of the control device 70 and the computer storage medium, referring to fig. 11, it shows a specific hardware structure of the control device 70 provided in the embodiment of the present application, which may include: a network interface 1101, a memory 1102, and a processor 1103; the various components are coupled together by a bus system 1104. It is understood that the bus system 1104 is used to enable communications among the components for connection. The bus system 1104 includes a power bus, a control bus, and a status signal bus in addition to the data bus. For clarity of illustration, however, the various buses are designated as the bus system 1104 in FIG. 11. The network interface 1101 is configured to receive and transmit signals in a process of receiving and transmitting information with other external network elements;
a memory 1102 for storing a computer program operable on the processor 1103;
a processor 1103 configured to, when running the computer program, perform:
detecting the real-time weight of the baked bread embryo in the baking process of bread making;
acquiring the ratio of the pre-acquired initial weight and the real-time weight of the baked bread embryo;
if the ratio is not less than a preset threshold value, stopping the baking process; wherein the preset threshold value corresponds to the bread type of the baked bread embryo.
It will be appreciated that the memory 1102 in the subject embodiment can be either volatile memory or nonvolatile memory, or can include both volatile and nonvolatile memory. The non-volatile Memory may be a Read-Only Memory (ROM), a Programmable ROM (PROM), an Erasable PROM (EPROM), an Electrically Erasable PROM (EEPROM), or a flash Memory. Volatile Memory can be Random Access Memory (RAM), which acts as external cache Memory. By way of example, but not limitation, many forms of RAM are available, such as Static random access memory (Static RAM, SRAM), Dynamic Random Access Memory (DRAM), Synchronous Dynamic random access memory (Synchronous DRAM, SDRAM), Double data rate Synchronous Dynamic random access memory (ddr DRAM), Enhanced Synchronous SDRAM (ESDRAM), Synchronous link SDRAM (SLDRAM), and Direct Rambus RAM (DRRAM). The memory 1102 of the systems and methods described herein is intended to comprise, without being limited to, these and any other suitable types of memory.
The processor 1103 may be an integrated circuit chip having signal processing capability. In implementation, the steps of the above method may be performed by integrated logic circuits of hardware or instructions in software form in the processor 1103. The Processor 1103 may be a general-purpose Processor, a Digital Signal Processor (DSP), an Application Specific Integrated Circuit (ASIC), an off-the-shelf Programmable Gate Array (FPGA) or other Programmable logic device, discrete Gate or transistor logic device, or discrete hardware components. The various methods, steps, and logic blocks disclosed in the embodiments of the present application may be implemented or performed. A general purpose processor may be a microprocessor or the processor may be any conventional processor or the like. The steps of the method disclosed in connection with the embodiments of the present application may be directly implemented by a hardware decoding processor, or implemented by a combination of hardware and software modules in the decoding processor. The software module may be located in ram, flash memory, rom, prom, or eprom, registers, etc. storage media as is well known in the art. The storage medium is located in the memory 1102, and the processor 1103 reads the information in the memory 1102 and performs the steps of the method in combination with the hardware.
It is to be understood that the embodiments described herein may be implemented in hardware, software, firmware, middleware, microcode, or any combination thereof. For a hardware implementation, the Processing units may be implemented within one or more Application Specific Integrated Circuits (ASICs), Digital Signal Processors (DSPs), Digital Signal Processing Devices (DSPDs), Programmable Logic Devices (PLDs), Field Programmable Gate Arrays (FPGAs), general purpose processors, controllers, micro-controllers, microprocessors, other electronic units configured to perform the functions described herein, or a combination thereof.
For a software implementation, the techniques described herein may be implemented with modules (e.g., procedures, functions, and so on) that perform the functions described herein. The software codes may be stored in a memory and executed by a processor. The memory may be implemented within the processor or external to the processor.
Optionally, as another embodiment, the processor 1103 is further configured to, when running the computer program, perform the steps of the method for controlling according to the first embodiment.
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 apparatus 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 apparatus. 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 apparatus that comprises the element.
The above-mentioned serial numbers of the embodiments of the present application 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 application 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 (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 application.
While the present embodiments have been described with reference to the accompanying drawings, it is to be understood that the invention is not limited to the precise embodiments described above, which are meant to be illustrative and not restrictive, and that various changes may be made therein by those skilled in the art without departing from the spirit and scope of the invention as defined by the appended claims.
Claims (15)
1. A control method applied to a bread maker having a gravity sensor, the method comprising:
detecting the real-time weight of the baked bread embryo in the baking process of bread making;
acquiring the ratio of the pre-acquired initial weight and the real-time weight of the baked bread embryo;
if the ratio is not less than a preset threshold value, stopping the baking process; wherein the preset threshold value corresponds to the bread type of the baked bread embryo.
2. The method of claim 1, wherein prior to said obtaining a pre-obtained ratio of an initial weight to said real-time weight of said baked bread dough, said method further comprises:
receiving a selection instruction, wherein the selection instruction is used for indicating the bread type of the bread making;
receiving a throwing instruction, wherein the throwing instruction is used for indicating the throwing of the raw materials corresponding to the bread type;
processing the raw materials corresponding to the bread types to obtain baked bread blanks;
obtaining an initial weight of the baked bread dough based on the obtained baked bread dough.
3. The method according to claim 2, wherein the processing of the material corresponding to the bread type to obtain the baked bread dough specifically comprises:
fully stirring the raw materials corresponding to the bread types to obtain fully stirred dough;
and (3) sequentially carrying out dough loosening, dough kneading, dough leavening and fermentation on the fully stirred dough to obtain the baked bread embryo.
4. The method of claim 2, wherein before stopping the baking process if the ratio is not less than a predetermined threshold, the method further comprises:
establishing a corresponding relation between the bread type and a preset threshold value based on pre-acquired experimental data and a learning strategy;
and determining a preset threshold corresponding to the bread type based on the selected bread type and the corresponding relation.
5. The method of claim 1, further comprising:
and if the ratio is smaller than the preset threshold value, continuing the baking process.
6. The method according to claim 1, wherein the stopping the baking process if the ratio is not less than a predetermined threshold value specifically comprises:
if the ratio is not smaller than the preset threshold, stopping the baking process and prompting in a voice or text mode;
after receiving a power-off instruction for the prompt, executing the power-off instruction to complete the bread making.
7. A control device applied to a bread maker having a gravity sensor, the control device comprising a detection part, a first acquisition part, and a first execution part, wherein,
the detection part is configured to detect the real-time weight of the baked bread embryo in the baking process of the bread making;
the first acquiring part is configured to acquire a ratio of an initial weight of the baked bread embryo acquired in advance to a real-time weight of the baked bread embryo;
the first execution part is configured to stop the baking process if the ratio is not less than a preset threshold; wherein the preset threshold value corresponds to the bread type of the baked bread embryo.
8. The control apparatus according to claim 7, characterized in that the control apparatus further comprises a second acquisition section configured to:
receiving a selection instruction, wherein the selection instruction is used for indicating the bread type of the bread making;
receiving a throwing instruction, wherein the throwing instruction is used for indicating the throwing of the raw materials corresponding to the bread type;
processing the raw materials corresponding to the bread types to obtain baked bread blanks;
obtaining an initial weight of the baked bread dough based on the obtained baked bread dough.
9. The control device according to claim 8, wherein the second acquisition section is specifically configured to:
fully stirring the raw materials corresponding to the bread types to obtain fully stirred dough;
and (3) sequentially carrying out dough loosening, dough kneading, dough leavening and fermentation on the fully stirred dough to obtain the baked bread embryo.
10. The control apparatus according to claim 8, characterized in that the control apparatus further comprises a determination section configured to:
establishing a corresponding relation between the bread type and a preset threshold value based on pre-acquired experimental data and a learning strategy;
and determining a preset threshold corresponding to the bread type based on the selected bread type and the corresponding relation.
11. The control apparatus according to claim 7, characterized in that the control apparatus further comprises a second execution section configured to:
and if the ratio is smaller than the preset threshold value, continuing the baking process.
12. The control device according to claim 7, wherein the first executing section is specifically configured to:
if the ratio is not smaller than the preset threshold, stopping the baking process and prompting in a voice or text mode;
after receiving a power-off instruction for the prompt, executing the power-off instruction to complete the bread making.
13. A control device, characterized in that the control device comprises: a network interface, a memory, and a processor; wherein the content of the first and second substances,
the network interface is used for receiving and sending signals in the process of receiving and sending information with other external network elements;
the memory for storing a computer program operable on the processor;
the processor, when executing the computer program, is adapted to perform the steps of the method of controlling of any of claims 1 to 6.
14. A computer storage medium, characterized in that it stores a control program which, when executed by at least one processor, implements the steps of the method of controlling according to any one of claims 1 to 6.
15. A bread maker, characterized in that the bread maker comprises at least a gravity sensor and a control device according to any of claims 7-13.
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| CN201810764157.XA CN110716428A (en) | 2018-07-12 | 2018-07-12 | Control method, control device, computer storage medium and bread maker |
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| CN113760023A (en) * | 2021-11-09 | 2021-12-07 | 伟龙食品有限公司 | Food processing data processing method and system and electronic equipment |
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