CN110737294A - Control method and control device for making pastry, storage medium and oven - Google Patents
Control method and control device for making pastry, storage medium and oven Download PDFInfo
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- CN110737294A CN110737294A CN201911054814.2A CN201911054814A CN110737294A CN 110737294 A CN110737294 A CN 110737294A CN 201911054814 A CN201911054814 A CN 201911054814A CN 110737294 A CN110737294 A CN 110737294A
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- G—PHYSICS
- G05—CONTROLLING; REGULATING
- G05D—SYSTEMS FOR CONTROLLING OR REGULATING NON-ELECTRIC VARIABLES
- G05D23/00—Control of temperature
- G05D23/19—Control of temperature characterised by the use of electric means
- G05D23/20—Control of temperature characterised by the use of electric means with sensing elements having variation of electric or magnetic properties with change of temperature
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21C—MACHINES OR EQUIPMENT FOR MAKING OR PROCESSING DOUGHS; HANDLING BAKED ARTICLES MADE FROM DOUGH
- A21C13/00—Provers, i.e. apparatus permitting dough to rise
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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
- A47J37/0623—Small-size cooking ovens, i.e. defining an at least partially closed cooking cavity
- A47J37/0629—Small-size cooking ovens, i.e. defining an at least partially closed cooking cavity with electric heating elements
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- Food Science & Technology (AREA)
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- Manufacturing And Processing Devices For Dough (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
The invention discloses a control method, a control device, a storage medium and an oven for making kinds of pastries, wherein the control method for making the pastries comprises the following steps of obtaining the environment temperature of dough, outputting the fermentation time of the dough according to the environment temperature, reducing the fermentation time when the environment temperature is high, increasing the fermentation time when the environment temperature is low, outputting a th heating instruction after the fermentation time is finished, heating the fermented dough, and preserving heat when the heating temperature is increased to th temperature1min, outputting a second heating instruction to heat the dough, and keeping the temperature when the heating temperature is increased from the th temperature to the second temperature2The above control method can adjust dough fermentation time to make dough ferment sufficiently, and the dough has good fluffy feeling and taste after baking, and can be heated for timesThe dough is heated fully to make the texture of the dough more uniform, and the outer surface of the dough can be heated after the temperature is raised for the second time to emit fragrance, thereby further increasing the flavor and taste of the dough.
Description
Technical Field
The invention relates to the technical field of cooking methods, in particular to a control method, a control device, a storage medium and an oven for making kinds of pastries.
Background
The conventional baking method for making bread on the market is to heat and bake the existing dough which has been pretreated at constant time and temperature, and the baking mode of the heating device is generally set to constant time, and the bread is continuously heated by constant power within the time until the preset time is reached, the program is finished, the bread is cooked, the pretreatment is improper, and the -stage continuous heating process is easy to cause the problems of bread baking paste, uneven bread texture and the like.
Disclosure of Invention
Based on the above, the invention aims to overcome the defects of the prior art and provide control methods, control devices, storage media and ovens for making pastries, wherein the pastries have better mouthfeel and more uniform texture.
The technical scheme is as follows:
method for controlling the production of pastries, comprising the following steps:
acquiring the ambient temperature of the dough, outputting the fermentation time of the dough according to the ambient temperature, wherein when the ambient temperature is high, the fermentation time is reduced, and when the ambient temperature is low, the fermentation time is increased;
outputting th heating instruction after the fermentation time is over, heating the fermented dough times, and keeping the temperature when the heating temperature is increased to th temperature1min；
Outputting a second heating instruction, carrying out second heating on the dough, and keeping the temperature S when the heating temperature is increased from the th temperature to the second temperature2min。
The control method for making the pastries can correspondingly adjust the fermentation time of the dough according to the environmental temperature of the dough, when the environmental temperature is high, the fermentation time is reduced, excessive fermentation of the dough is prevented, when the environmental temperature is low, the fermentation time is increased, the dough is fully fermented, the dough is fluffy after being baked and has better mouthfeel, even if the environmental temperatures of the dough are different, the fermentation degrees of the dough are relatively close, the quality of the produced finished product is more stable, the dough after being fermented is heated and baked twice and is kept warm for times, the dough can be fully heated by times of heating, the texture of the pastries is more uniform, the outer surfaces of the pastries can be heated after being heated for the second time, the pastries can emit fragrance, and the flavor and the mouthfeel of the pastries are further increased by steps.
In embodiments, the outputting the dough fermentation time according to the environmental temperature specifically comprises the following steps:
comparing the ambient temperature with a preset temperature range;
when the environment temperature is within the preset temperature range, the fermentation time is S3min；
When the environmental temperature is lower than the preset temperature range, the fermentation time is S4min, and S4>S3；
When the environment temperature is higher than the preset temperature range, the fermentation time is S5min, and S3>S5。
In embodiments, the predetermined temperature range is 4 ℃ to 25 ℃, 65 ≦ S3 ≦ 75.
In embodiments, the preset temperature range is 5-20 ℃, S3＝70，S4＝80，S5＝60。
In examples, the heating temperature is increased to ℃ at a rate of 10-12 ℃/min.
In of these examples, the ramp rate was 11 deg.C/min.
In of these embodiments, the temperature is T1The second temperature is T2，175℃≦T1≦185℃，215℃≦T2≦225℃。
In of these embodiments, the relationship between the temperature and the second temperature is T1-T2＝40℃。
In of these embodiments, the temperature T1180 deg.C, said second temperature T2＝220℃。
In of these embodiments, 10 ≦ S1+S2≦20，S2≦S1，S1>0，S2>0。
thereinIn one embodiment, S1＝10，S2＝5。
In embodiments, before setting the dough fermentation time according to the ambient temperature, the method further comprises the following steps:
kneading dough by using raw materials, wherein the raw materials comprise flour, yeast, eggs, milk, sugar and butter, and the ratio of the flour, the sugar, the yeast, the eggs, the butter and the milk is 260:50:3:30:25: 125.
A control device, comprising:
the acquisition module is used for acquiring the ambient temperature of the dough;
the output module is used for outputting the fermentation time of the dough according to the environment temperature, when the environment temperature is high, the fermentation time is reduced, and when the environment temperature is low, the fermentation time is increased;
stage heating module for outputting heating instructions, heating the fermented dough for times, and keeping the temperature when the heating temperature is up to 1min; and
and the second section of heating module is used for outputting a second heating instruction, heating the dough for the second time, and keeping the temperature for S2min when the heating temperature is increased from the th temperature to the second temperature.
Above-mentioned controlling means, can carry out corresponding adjustment according to the ambient temperature of dough to the fermentation time of dough, when ambient temperature is high, reduce fermentation time, prevent the excessive fermentation of dough, when ambient temperature is low, increase fermentation time, make the dough fully ferment, make the fluffy sense after the dough toasts, the taste is better, and even the ambient temperature that the dough was located is different, the degree of dough fermentation also is comparatively close, can make the finished product quality of output more stable, and carry out twice heating toast and keep warm time to the dough after the fermentation, time heating can fully heat the dough, make the texture of pastry more even, can heat the surface of pastry after the second time heating intensifies, make it give off the fragrance, advance step increase the flavor and the taste of pastry.
computer readable storage medium, having stored thereon a computer program which, when being executed by a processor, carries out the steps of the method of controlling the preparation of a pastry as defined in any of the items above.
baking oven using the control method of making pastries as described in any of the above items, comprising a main body, a heating element, a temperature sensor, a timer and a controller, wherein the main body is provided with a baking chamber for holding the dough, the temperature sensor is arranged in the baking chamber, the timer is used for recording the fermentation time of the dough and the heating time of the heating element, the temperature sensor, the heating element and the timer are respectively electrically connected to the controller, and the controller is used for controlling the heating element to heat the baking chamber.
Above-mentioned oven, the ambient temperature in the baking chamber that the dough was located is surveyed through temperature sensor, can set for the fermentation temperature of dough according to ambient temperature, utilize the fermentation time of timer record dough, reduce fermentation time when ambient temperature is high, increase fermentation time when ambient temperature is low, make the dough fully ferment and can not excessively ferment, be favorable to keeping the stability of the finished product quality of output, after the fermentation, the steerable heating member of controller carries out twice heating baking to the dough after the fermentation, make the pastry of output have better flavor and taste.
Drawings
Fig. 1 is a schematic flow chart of a control method for making a pastry according to an embodiment of the present invention.
Detailed Description
To facilitate an understanding of the invention, the invention will now be described more fully with reference to the accompanying drawings. Preferred embodiments of the present invention are shown in the drawings. This invention may, however, be embodied in many different forms and should not be construed as limited to the embodiments set forth herein. Rather, these embodiments are provided so that this disclosure will be thorough and complete.
It is noted that when an element is referred to as being "secured to" another elements, it can be directly on the other elements or intervening elements may also be present, that when elements are referred to as being "connected" to another elements, it can be directly connected to another elements or intervening elements may be present.
The terminology used herein in the description of the invention is for the purpose of describing particular embodiments only and is not intended to be limiting of the invention, the term "and/or" as used herein includes any and all combinations of or more of the associated listed items.
The terms "", "second" and "the like in this specification do not denote any particular quantity or order, but rather are used to distinguish one name from another.
As shown in fig. 1, the embodiment discloses a control method for kinds of pastries, which includes the following steps:
acquiring the ambient temperature of the dough, outputting the fermentation time of the dough according to the ambient temperature, wherein when the ambient temperature is high, the fermentation time is reduced, and when the ambient temperature is low, the fermentation time is increased;
outputting th heating instruction after the fermentation time is over, heating the fermented dough times, and keeping the temperature when the heating temperature is increased to th temperature1min；
Outputting a second heating instruction, carrying out second heating on the dough, and keeping the temperature S when the heating temperature is increased from the th temperature to the second temperature2min。
The control method for making the pastries can correspondingly adjust the fermentation time of the dough according to the environmental temperature of the dough, when the environmental temperature is high, the fermentation time is reduced, excessive fermentation of the dough is prevented, when the environmental temperature is low, the fermentation time is increased, the dough is fully fermented, the dough is fluffy after being baked and has better mouthfeel, even if the environmental temperatures of the dough are different, the fermentation degrees of the dough are relatively close, the quality of the produced finished product is more stable, the dough after being fermented is heated and baked twice and is kept warm for times, the dough can be fully heated by times of heating, the texture of the pastries is more uniform, the outer surfaces of the pastries can be heated after being heated for the second time, the pastries can emit fragrance, and the flavor and the mouthfeel of the pastries are further increased by steps.
In addition, the fermentation mode does not adjust the environmental temperature of the dough, but sets different fermentation time according to the environmental temperature, so that the dough can be naturally fermented, and the flavor of the prepared dough is better. Meanwhile, the fermentation temperature of the dough does not need to be controlled, so that the dough does not need to be heated or cooled, and the energy is saved on the basis of ensuring the sufficient fermentation of the dough.
In this embodiment, the dough is made into bread by fermentation and baking. In other embodiments, the dough can be made into cake, baked steamed bread, etc.
Optionally, after outputting the dough fermentation time according to the environment temperature, the method further comprises the following steps:
setting the fermentation humidity of the dough;
and if the humidity of the dough environment is lower than the fermentation humidity, humidifying the dough environment.
At the moment, the dough can be fully fermented, the water content of the dough is high, and the produced pastries are favorable to have soft mouthfeel.
In embodiments, as shown in fig. 1, the outputting of the dough fermentation time according to the environmental temperature specifically includes the following steps:
comparing the ambient temperature with a preset temperature range;
when the environment temperature is within the preset temperature range, the fermentation time is S3min；
When the environmental temperature is lower than the preset temperature range, the fermentation time is S4min, and S4>S3；
When the environment temperature is higher than the preset temperature range, the fermentation time is S5min, and S3>S5。
Because in with temperature intervals, the dough ferment fully required time is comparatively close, consequently is located different temperature intervals through judging ambient temperature to set up corresponding fermentation time, and be the definite value with the fermentation time of temperature intervals, can guarantee the abundant fermentation of dough, and set up the fermentation time of dough into three gradient this moment, on the basis of guaranteeing the fermentation effect, simplified the procedure, be favorable to the procedure integration.
In embodiments, the preset temperature range is 4 ℃ to 25 ℃, 65 ≦ S3 ≦ 75, when the ambient temperature is within the preset temperature range, the ambient temperature is more suitable for the fermentation of the dough, and at this time, the fermentation time of the dough can be set according to the normal fermentation, so as to ensure that the dough can be sufficiently fermented, and the fermented dough can have a fluffy and soft mouthfeel.
In embodiments, the preset temperature range is 5-20 ℃, S3＝70，S4＝80，S560. When the environmental temperature is lower than 5 ℃, the fermentation process is delayed, but the time for the dough to ferment sufficiently is relatively close, and the fermentation time can be set to 80 min; when the environmental temperature is within the range of 5-20 ℃, the dough only needs to be fermented for 70 min; when the environmental temperature is higher than 20 ℃, the fermentation time needs to be controlled to prevent over-fermentation due to the higher environmental temperature, so that the fermentation time is set to be 60min correspondingly. The setting of fermentation time has been simplified in above-mentioned setting, makes the dough homoenergetic fully ferment under different temperatures simultaneously, improves the stability of the taste and the output of finished product.
Alternatively, when the ambient temperature is below 0 ℃, the environment in which the dough is placed may be heated to raise the ambient temperature of the dough above 0 ℃. The fermentation time of the dough can be reduced by increasing the environmental temperature, the production efficiency is improved, and the sufficient fermentation of the dough is ensured.
In embodiments, when the heating temperature is increased to deg.c, the heating rate of the heating temperature is 10-12 deg.c/min, when the heating rate of the dough is too high, the inside and outside of the dough are heated unevenly, the inside of the dough is not heated sufficiently, and when the heating rate of the dough is too low, the dough is heated for a long time, so that too much water is lost in the dough, and the taste of the bread is also affected, therefore, setting the heating rate of the heating temperature to the above range can ensure that the inside and the outside of the dough are heated sufficiently, and meanwhile, constant water is contained in the dough, so that the taste of the finished bread is better.
In examples, the heating rate is 11 ℃/min, the dough is less disturbed in the heating process at the heating rate, uneven heating or water loss of the dough is avoided, and the taste of the bread is improved.
In of these embodiments, the temperature is T1The second temperature is T2，175℃≦T1≦185℃，215℃≦T2225 ℃ below zero, when the heating temperature is equal to ℃ and kept for hours, the internal texture of the bread can be sufficiently stretched and become loose, so that the bread is fluffy and has a soft mouthfeel, and when the heating temperature is increased to the second temperature, the temperature of the heated bread is higher, the surface skin of the bread can be shrunk at high temperature, so that the surface of the surface skin can be in a crisp state of , and the moisture in the bread can be locked and the fragrance can be emitted.
In of these embodiments, the relationship between the temperature and the second temperature is T1-T2When the difference exists between the th temperature and the second temperature, the stretching and puffing stage and the surface compacting stage of the bread can be ensured, and the taste and flavor of the bread can be optimized.
In of these embodiments, the temperature T1180 deg.C, said second temperature T2When the th temperature and the second temperature are set to the values as above, the bread can be fluffy better, and the surface of the bread can be slightly crisp without making the bread burnt, which is beneficial to improving the quality of the bread.
In of these embodiments, 10 ≦ S1+S2≦20，S2≦S1，S1>0，S2>0. By setting S1And S2For a time sufficient to heat the dough, and S1The time of the segment is greater than S2For a period of time, the softness of the bread is improved and the bread is prevented from being burnt.
In of these embodiments, S1＝10，S25. By mixing S1The time of (A) is set to 10min, thus ensuring higher softness of the dough and reducing water loss of the dough2The time is set to be 5min, so that a light crispy layer is formed outside the bread, and meanwhile, the color of the outer layer of the bread is not too dark, so that the bread has good appearance and taste.
In embodiments, before setting the dough fermentation time according to the ambient temperature, the method further comprises the following steps:
kneading dough by using raw materials, wherein the raw materials comprise flour, yeast, eggs, milk, sugar and butter, and the ratio of the flour, the sugar, the yeast, the eggs, the butter and the milk is 260:50:3:30:25: 125. The raw materials are basic materials for making bread, and sugar and butter are added to improve the flavor of the bread, and the dough made according to the proportion has better taste.
In other embodiments, flour, yeast and water may be used as raw materials only, if other pastries such as steamed bread are to be made.
Optionally, the raw materials may also include vegetable or fruit juices to provide different colors or flavors to the bread made from the dough.
embodiment discloses kinds of controlling means, includes:
the acquisition module is used for acquiring the ambient temperature of the dough;
the output module is used for outputting the fermentation time of the dough according to the environment temperature, when the environment temperature is high, the fermentation time is reduced, and when the environment temperature is low, the fermentation time is increased;
stage heating module for outputting heating instructions, heating the fermented dough for times, and keeping the temperature when the heating temperature is up to 1min; and
and the second section of heating module is used for outputting a second heating instruction, heating the dough for the second time, and keeping the temperature for S2min when the heating temperature is increased from the th temperature to the second temperature.
Above-mentioned controlling means, can carry out corresponding adjustment according to the ambient temperature of dough to the fermentation time of dough, when ambient temperature is high, reduce fermentation time, prevent the excessive fermentation of dough, when ambient temperature is low, increase fermentation time, make the dough fully ferment, make the fluffy sense after the dough toasts, the taste is better, and even the ambient temperature that the dough was located is different, the degree of dough fermentation also is comparatively close, can make the finished product quality of output more stable, and carry out twice heating toast and keep warm time to the dough after the fermentation, time heating can fully heat the dough, make the texture of pastry more even, can heat the surface of pastry after the second time heating intensifies, make it give off the fragrance, advance step increase the flavor and the taste of pastry.
embodiment discloses computer readable storage media, which has stored thereon a computer program that, when being executed by a processor, realizes the steps of the method for controlling the production of the pastry as in any of above.
The embodiment of discloses kind of ovens that use the control method of above-mentioned millet cake preparation, including main part, heating element, temperature sensor, timer and controller, be equipped with in the main part and be used for placing the baking chamber of dough, temperature sensor locates the baking intracavity, the timer is used for the record the fermentation time of dough reaches the heating time of heating element, temperature sensor, the heating element reaches the timer respectively with controller electric connection, the controller is used for controlling the heating element heats the baking chamber.
Above-mentioned oven, the ambient temperature in the baking chamber that the dough was located is surveyed through temperature sensor, can set for the fermentation temperature of dough according to ambient temperature, utilize the fermentation time of timer record dough, reduce fermentation time when ambient temperature is high, increase fermentation time when ambient temperature is low, make the dough fully ferment and can not excessively ferment, be favorable to keeping the stability of the finished product quality of output, after the fermentation, the steerable heating member of controller carries out twice heating baking to the dough after the fermentation, make the pastry of output have better flavor and taste.
Alternatively, the timer may be provided integrally with the controller.
The technical features of the embodiments described above may be arbitrarily combined, and for the sake of brevity, all possible combinations of the technical features in the embodiments described above are not described, but should be considered as being within the scope of the present specification as long as there is no contradiction between the combinations of the technical features.
The above-mentioned embodiments only express several embodiments of the present invention, and the description thereof is more specific and detailed, but not construed as limiting the scope of the invention. It should be noted that, for a person skilled in the art, several variations and modifications can be made without departing from the inventive concept, which falls within the scope of the present invention. Therefore, the protection scope of the present patent shall be subject to the appended claims.
Claims (15)
1, method for controlling the production of pastries, which is characterized in that the method comprises the following steps:
obtaining the environmental temperature of the dough;
outputting the fermentation time of the dough according to the environment temperature, wherein when the environment temperature is high, the fermentation time is reduced, and when the environment temperature is low, the fermentation time is increased;
outputting th heating instruction after the fermentation time is over, heating the fermented dough times, and keeping the temperature when the heating temperature is increased to th temperature1min；
Outputting a second heating instruction to heat the dough for the second time when the heating temperature is higherKeeping the temperature S when the temperature is increased from the th temperature to the second temperature2min。
2. The method of claim 1, wherein outputting the dough leavening time based on the ambient temperature comprises:
comparing the ambient temperature with a preset temperature range;
when the environment temperature is within the preset temperature range, the fermentation time is S3min；
When the environmental temperature is lower than the preset temperature range, the fermentation time is S4min, and S4>S3；
When the environment temperature is higher than the preset temperature range, the fermentation time is S5min, and S3>S5。
3. The method of claim 2, wherein the predetermined temperature range is 4 ℃ to 25 ℃, 65 ≦ S3 ≦ 75.
4. The control method for making pastries according to claim 3, wherein the preset temperature range is 5-20 ℃ and S3＝70，S4＝80，S5＝60。
5. The method of controlling the production of pastries according to claim 1, wherein the heating rate of the heating temperature is 10 ℃/min to 12 ℃/min in the course of the heating temperature being raised to the th temperature.
6. The method of controlling the preparation of pastries according to claim 5, wherein the temperature rise rate is 11 ℃/min.
7. The method of claim 1, wherein the th temperature is T1The first mentionedA second temperature of T2，175℃≦T1≦185℃，215℃≦T2≦225℃。
8. The method of claim 7, wherein the relationship between the th temperature and the second temperature is T1-T2＝40℃。
9. The method of claim 8, wherein said temperature T is1180 deg.C, said second temperature T2＝220℃。
10. The method of claim 1, wherein S is ≦ 10 ≦ S1+S2≦20，S2≦S1，S1>0，S2>0。
11. The method of controlling pastry making as claimed in claim 10, wherein S is1＝10，S2＝5。
12. The method of claim 1, further comprising the steps of, before setting the dough leavening time based on the ambient temperature to which the dough is exposed:
kneading dough by using raw materials, wherein the raw materials comprise flour, yeast, eggs, milk, sugar and butter, and the ratio of the flour, the sugar, the yeast, the eggs, the butter and the milk is 260:50:3:30:25: 125.
A control device of , comprising:
the acquisition module is used for acquiring the ambient temperature of the dough;
the output module is used for outputting the fermentation time of the dough according to the environment temperature, when the environment temperature is high, the fermentation time is reduced, and when the environment temperature is low, the fermentation time is increased;
stage heating module for outputting heating instructions, heating the fermented dough for times, and keeping the temperature when the heating temperature is up to 1min; and
and the second section of heating module is used for outputting a second heating instruction, heating the dough for the second time, and keeping the temperature for S2min when the heating temperature is increased from the th temperature to the second temperature.
14, computer-readable storage medium, on which a computer program is stored, wherein the computer program, when being executed by a processor, is adapted to carry out the steps of the method for controlling the creation of a waypoint according to any of claims 1 to 12 and .
15, baking oven using the method for controlling the preparation of pastries as claimed in any one of claims 1-12 or , comprising a main body, a heating element, a temperature sensor, a timer and a controller, wherein the main body is provided with a baking chamber for holding the dough, the temperature sensor is disposed in the baking chamber, the timer is used for recording the fermentation time of the dough and the heating time of the heating element, the temperature sensor, the heating element and the timer are respectively electrically connected to the controller, and the controller is used for controlling the heating element to heat the baking chamber.
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| CN106308566A (en) * | 2016-09-08 | 2017-01-11 | 广东新宝电器股份有限公司 | Bread maker control system, device and method |
| CN109645071A (en) * | 2019-01-16 | 2019-04-19 | 王艳艳 | A kind of bitter buckwheat taste Toast |
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2019
- 2019-10-31 CN CN201911054814.2A patent/CN110737294A/en active Pending
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN201967583U (en) * | 2011-01-16 | 2011-09-14 | 杨清 | Fermentation basin |
| CN201986600U (en) * | 2011-02-25 | 2011-09-28 | 姚建明 | Dough leavening device |
| CN103654431A (en) * | 2013-12-04 | 2014-03-26 | 浙江绍兴苏泊尔生活电器有限公司 | Cooking processing method and device of cooking equipment |
| CN105212783A (en) * | 2015-11-18 | 2016-01-06 | 广东新宝电器股份有限公司 | The bread producing machine of a kind of temperature-adjustable and humidity |
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