CN112445157A - Control method and device, wall breaking machine and storage medium - Google Patents

Control method and device, wall breaking machine and storage medium Download PDF

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Publication number
CN112445157A
CN112445157A CN201910818238.8A CN201910818238A CN112445157A CN 112445157 A CN112445157 A CN 112445157A CN 201910818238 A CN201910818238 A CN 201910818238A CN 112445157 A CN112445157 A CN 112445157A
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CN
China
Prior art keywords
raw material
preheating
treatment
heat preservation
browning
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Granted
Application number
CN201910818238.8A
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Chinese (zh)
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CN112445157B (en
Inventor
张豪
黄德万
李晶
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Guangdong Midea Life Electric Manufacturing Co Ltd
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Guangdong Midea Life Electric Manufacturing Co Ltd
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Priority to CN201910818238.8A priority Critical patent/CN112445157B/en
Publication of CN112445157A publication Critical patent/CN112445157A/en
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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
    • G05B19/00—Programme-control systems
    • G05B19/02—Programme-control systems electric
    • G05B19/04—Programme control other than numerical control, i.e. in sequence controllers or logic controllers
    • G05B19/042—Programme control other than numerical control, i.e. in sequence controllers or logic controllers using digital processors
    • 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
    • A47J19/00—Household machines for straining foodstuffs; Household implements for mashing or straining foodstuffs
    • A47J19/02—Citrus fruit squeezers; Other fruit juice extracting devices
    • 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
    • A47J19/00—Household machines for straining foodstuffs; Household implements for mashing or straining foodstuffs
    • A47J19/06—Juice presses for vegetables
    • 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
    • G05D23/1917—Control of temperature characterised by the use of electric means using digital means
    • A—HUMAN NECESSITIES
    • A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
    • A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
    • A47J2201/00—Devices having a modular construction
    • 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
    • G05B2219/00—Program-control systems
    • G05B2219/20—Pc systems
    • G05B2219/26—Pc applications
    • G05B2219/2643—Oven, cooking
    • Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
    • Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
    • Y02P—CLIMATE CHANGE MITIGATION TECHNOLOGIES IN THE PRODUCTION OR PROCESSING OF GOODS
    • Y02P90/00—Enabling technologies with a potential contribution to greenhouse gas [GHG] emissions mitigation
    • Y02P90/02—Total factory control, e.g. smart factories, flexible manufacturing systems [FMS] or integrated manufacturing systems [IMS]

Abstract

The invention discloses a control method and device, a wall breaking machine and a storage medium, wherein the method comprises the following steps: preheating a raw material placed in a cup body to inactivate a first substance contained in the raw material; wherein the active first species is capable of browning at least a portion of the material in the raw material; and stirring the raw materials after the preheating treatment.

Description

Control method and device, wall breaking machine and storage medium
Technical Field
The invention relates to the technical field of browning prevention, in particular to a control method and device, a wall breaking machine and a storage medium.
Background
Browning is a phenomenon commonly existing in food, tissues of fresh fruits and vegetables such as apples and potatoes contain a large amount of phenolic substances and polyphenol oxidase, and when the tissues are broken and contact with air, the phenolic substances are subjected to enzymatic browning under the action of the polyphenol oxidase, so that the colors of the fruits and vegetables are blackened, and the appetite of the fruits and vegetables is seriously influenced. The breaking function of the wall breaking machine is very strong, and a large amount of air is very easy to stir in when fruit and vegetable juice is beaten, so that the browning is accelerated, and how to solve the browning of the fruit and vegetable becomes a problem to be solved urgently.
Disclosure of Invention
In order to solve the technical problems, embodiments of the present invention provide a control method and apparatus, a wall breaking machine, and a storage medium.
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, where the method includes:
preheating a raw material placed in a cup body to inactivate a first substance contained in the raw material; wherein the active first species is capable of browning at least a portion of the material in the raw material;
and stirring the raw materials after the preheating treatment.
In an embodiment of the present invention, the preheating treatment of the raw material placed in the cup body includes:
heating the raw material to a preset temperature range through a preheating treatment.
In an embodiment of the present invention, before the stirring the raw material subjected to the preheating treatment, the method further includes:
and (4) carrying out heat preservation treatment on the raw material subjected to the preheating treatment.
In the embodiment of the present invention, the heat preservation treatment of the raw material subjected to the preheating treatment includes:
and (4) carrying out heat preservation treatment on the raw material subjected to the preheating treatment according to the corresponding relation between the heat preservation time and the preset temperature value.
In an embodiment of the invention, the raw material comprises fruit and/or vegetables and the first substance comprises polyphenol oxidase.
In a second aspect, an embodiment of the present invention provides a control apparatus, where the apparatus includes:
a heating control module for performing a preheating process on the raw material placed in the cup body to inactivate a first substance contained in the raw material; wherein the active first species is capable of browning at least a portion of the material in the raw material;
and the stirring control module is used for stirring the raw materials subjected to the preheating treatment.
In an embodiment of the present invention, the heating control module is further configured to:
heating the raw material to a preset temperature range through a preheating treatment.
In the embodiment of the present invention, the apparatus further includes:
and the heat preservation processing module is used for performing heat preservation processing on the raw materials subjected to the preheating processing before stirring processing is performed on the raw materials subjected to the preheating processing.
In an embodiment of the present invention, the heat-preservation processing module is configured to:
and (4) carrying out heat preservation treatment on the raw material subjected to the preheating treatment according to the corresponding relation between the heat preservation time and the preset temperature value.
In an embodiment of the invention, the raw material comprises fruit and/or vegetables and the first substance comprises polyphenol oxidase.
In a third aspect, an embodiment of the present invention provides a wall breaking machine, where the wall breaking machine is provided with a control device as described above.
In a fourth aspect, an embodiment of the present invention provides a storage medium having stored thereon computer-executable instructions, which, when executed by a processor, implement the control method described above.
According to the technical scheme of the embodiment of the invention, the raw material placed in the cup body is preheated so as to inactivate a first substance contained in the raw material; wherein the active first species is capable of browning at least a portion of the material in the raw material; stirring the raw materials after the preheating treatment; therefore, a scheme of browning prevention treatment is provided, the first substance capable of causing browning reaction in the raw material is inactivated through preheating treatment, and compared with the existing method for preventing browning through a vacuumizing method, the method is simple and convenient, and the cost is saved. Due to the fact that the anti-browning function can be achieved, the original color and nutritional value of the raw materials can be guaranteed, and therefore appetite requirements and nutritional requirements of users are met.
Drawings
FIG. 1 is a flow chart of a control method according to an embodiment of the present invention;
fig. 2 is a schematic view of a work flow of the wall breaking machine according to the embodiment of the present invention;
FIG. 3 is a graph illustrating the effect of an anti-browning treatment in comparison to a non-anti-browning treatment in an example of the present invention;
fig. 4 is a schematic structural diagram of a control device according to an embodiment of the present invention.
Detailed Description
So that the manner in which the features and aspects of the embodiments of the present invention can be understood in detail, a more particular description of the embodiments of the invention, briefly summarized above, may be had by reference to the embodiments, some of which are illustrated in the appended drawings.
Fig. 1 is a schematic flow chart of a control method according to an embodiment of the present invention, and as shown in fig. 1, the method includes the following steps.
Step 101: the raw material placed in the cup body is subjected to a preheating treatment to inactivate a first substance contained in the raw material.
Wherein the active first species is capable of browning at least a portion of the material in the raw material.
Wherein the raw material may comprise fruits and/or vegetables and the first species may comprise a polyphenol oxidase.
In some optional embodiments, the preheating the raw material placed in the cup body includes:
heating the raw material to a preset temperature range through a preheating treatment.
Here, the preset temperature range may be set or adjusted according to user use requirements or manufacturer design requirements.
For example, the preset temperature range is T1 to T2, wherein T2 is greater than T1.
In some optional embodiments, the pre-heated raw material is optionally subjected to a heat preservation treatment.
Here, the specific heat preservation time length can be set or adjusted according to the use requirement of a user or the design requirement of a manufacturer.
In some embodiments, a heat preservation time t set by a user or a system is obtained, when the end of the preheating treatment of the raw material is detected, the heat preservation treatment is started and timing is started, and when the heat preservation time reaches t, the heat preservation treatment is ended.
In some optional embodiments, the heat-preserving treatment of the pre-heated raw material includes:
and (4) carrying out heat preservation treatment on the raw material subjected to the preheating treatment according to the corresponding relation between the heat preservation time and the preset temperature value.
Here, the preset temperature value refers to a final temperature to which heating is performed; wherein the preset temperature value is a value within a preset temperature range.
Optionally, the holding time varies with a variation of a preset temperature value, and the variation of the holding time is a linear variation or a non-linear variation.
In some optional embodiments, the performing heat preservation treatment on the raw material after the pre-heat treatment according to the corresponding relationship between the heat preservation time and the preset temperature value includes:
and determining the heat preservation time corresponding to the current preset temperature value based on the proportional relation between the heat preservation time and the preset temperature.
In some optional embodiments, the performing heat preservation treatment on the raw material after the pre-heat treatment according to the corresponding relationship between the heat preservation time and the preset temperature value includes:
and inquiring the heat preservation time corresponding to the current preset temperature value from the corresponding relation data.
It should be noted that how to obtain the corresponding relationship between the holding time and the preset temperature is not limited in the present invention.
The embodiment determines the heat preservation time according to the final temperature of heating, configures different heat preservation times for different heating environments, can prolong the freshness of the raw materials in a targeted manner, and strives for longer preparation time for instant drinking and squeezing or instant eating and breaking.
Step 102: and stirring the raw materials after the preheating treatment.
Here, the result after the stirring process includes crushing the raw materials into pieces or squeezing into juice.
In some alternative embodiments, the stirring process is performed on the pre-heated raw material, and comprises:
the raw material is stirred at intervals based on the time configuration information.
For example, the raw material is stirred according to the time interval T1 between two adjacent stirring times and the time T2 of each stirring time.
In the control method of this embodiment, a raw material placed in a cup is preheated to inactivate a first substance contained in the raw material; wherein the active first species is capable of browning at least a portion of the material in the raw material; stirring the raw materials after the preheating treatment; therefore, a scheme of browning prevention treatment is provided, the first substance capable of causing browning reaction in the raw material is inactivated through preheating treatment, and compared with the existing method for preventing browning through a vacuumizing method, the method is simple and convenient, and the cost is saved. Due to the fact that the anti-browning function can be achieved, the original color and nutritional value of the raw materials can be guaranteed, and therefore appetite requirements and nutritional requirements of users are met.
Fig. 2 is a schematic diagram of a work flow of the wall breaking machine according to the embodiment of the present invention, and as shown in fig. 2, the work flow includes:
step 201: detecting whether a heating module is available, and if so, executing step 203; if not, go to step 202;
in practical application, when the wall breaking machine is provided with the heating module, the cup body of the wall breaking machine can be called as a hot cup.
Step 202: juicing the raw materials in the cup body according to the function of the original fruit and vegetable juice, and then finishing the whole process;
step 203: prompting that an anti-browning function can be selected, and then executing step 204;
in a specific embodiment, the display panel of the wall breaking machine indicates the function of preventing browning of the fruit and vegetable juice.
Specifically, the prompt may be in the form of lighting a function button, or may be prompted by voice.
Step 204: judging whether the anti-browning function is selected, if so, executing the step 205; if not, return to step 207;
step 205: performing a pre-heating process, and then performing step 206;
step 206: juicing the fruit and vegetable raw materials placed in the cup body, and then finishing the whole process;
step 207: other functions are performed and the whole flow is ended.
Here, the other functions may be an original juice function or other functions of the wall-breaking machine.
The technical scheme provides a control scheme for preventing browning, polyphenol oxidase capable of causing browning reaction is inactivated through preheating treatment, and the original color and nutritional value of raw materials can be guaranteed as much as possible, so that appetite requirements and nutritional requirements of users are met.
The technical scheme is suitable for most fruits and vegetables which are easy to brown, such as apples, potatoes, bananas and the like, so that the color of the fruit and vegetable juice processed by the wall breaking machine is closer to the natural color of the fruits and vegetables, and the appetite of people is induced.
To solve browning of fruit juice, it is necessary to prevent enzymatic browning reaction by removing one of phenols, polyphenol oxidase and air. The technical scheme of the invention is to prevent browning of fruit and vegetable juice by utilizing the principle that polyphenol oxidase is easy to thermally inactivate, and the method for regulating the browning prevention function specifically comprises the following steps:
a preheating stage: heating water and fruit and vegetable tissue to 50-85 deg.C, and keeping the temperature for 0-30 min.
A juicing stage: and (4) performing juicing treatment by using the fruit and vegetable juice function of a wall breaking machine.
Fig. 3 is a schematic diagram showing the effect of the embodiment of the present invention compared with the effect of the embodiment without browning, as shown in fig. 3, the left diagram is a schematic diagram of the juice squeezed after the browning prevention treatment being left for 2 hours, and the right diagram is a schematic diagram of the juice squeezed without the browning prevention treatment being left for 2 hours.
The processing flow of the juice squeezed without browning comprises the following steps: directly juicing the fruit blocks with the fruit and vegetable juice function of a wall breaking machine.
The processing flow of the juice squeezed by the anti-browning treatment comprises the following steps: heating the fruit blocks and water to 70 deg.C by adjusting temperature, keeping the temperature for 0min, and juicing with the fruit and vegetable juice function of wall breaking machine.
As can be seen from the effect comparison chart, the mode of increasing the preheating stage can completely inactivate the polyphenol oxidase in the fruits and vegetables, ensure that the color of the fruit and vegetable juice is kept intact within 2 to 4 hours in the future, and be suitable for carrying or other cooking treatments.
Fig. 4 is a schematic structural composition diagram of a control device according to an embodiment of the present invention, and as shown in fig. 4, the control device includes:
a heating control module 10 for performing a preheating process on the raw material placed in the cup body to inactivate a first kind of substance contained in the raw material; wherein the active first species is capable of browning at least a portion of the material in the raw material;
and the stirring control module 20 is used for stirring the raw materials subjected to the preheating treatment.
In an embodiment of the present invention, the heating control module 10 is further configured to:
heating the raw material to a preset temperature range through a preheating treatment.
In the embodiment of the present invention, the apparatus further includes:
and the heat preservation processing module 30 is used for performing heat preservation processing on the raw material subjected to the preheating processing before stirring processing is performed on the raw material subjected to the preheating processing.
In the embodiment of the present invention, the heat-preservation processing module 30 is configured to:
and (4) carrying out heat preservation treatment on the raw material subjected to the preheating treatment according to the corresponding relation between the heat preservation time and the preset temperature value.
In an embodiment of the invention, the raw material comprises fruit and/or vegetables and the first substance comprises polyphenol oxidase.
It should be noted that: the control device provided in the above embodiment is only exemplified by the division of the program modules, and in practical applications, the above processing may be distributed to different program modules according to needs, that is, the internal structure of the server may be divided into different program modules to complete all or part of the above-described processing. In addition, the control device and the control method provided by the above embodiments belong to the same concept, and specific implementation processes thereof are described in the method embodiments and are not described herein again.
In this embodiment, the heating control module 10, the stirring control module 20, and the heat preservation Processing module 30 in the control device may be implemented by a Central Processing Unit (CPU), a Digital Signal Processor (DSP), a Micro Control Unit (MCU), or a Programmable Gate Array (FPGA) in the wall breaking machine, or the like.
The control device can realize the function of preventing browning and can ensure the original color and nutritive value of raw materials, thereby meeting the appetite requirement and the nutritional requirement of users.
Accordingly, embodiments of the present invention provide a computer storage medium having stored thereon executable instructions that, when executed by a processor, implement:
preheating a raw material placed in a cup body to inactivate a first substance contained in the raw material; wherein the active first species is capable of browning at least a portion of the material in the raw material;
and stirring the raw materials after the preheating treatment.
As an embodiment, the executable instructions when executed by the processor implement:
heating the raw material to a preset temperature range through a preheating treatment.
As an embodiment, the executable instructions when executed by the processor implement:
and (4) carrying out heat preservation treatment on the raw material subjected to the preheating treatment.
As an embodiment, the executable instructions when executed by the processor implement:
and (4) carrying out heat preservation treatment on the raw material subjected to the preheating treatment according to the corresponding relation between the heat preservation time and the preset temperature value.
Wherein the raw material comprises fruit and/or vegetables and the first species comprises a polyphenol oxidase enzyme.
It should be understood by those skilled in the art that the functions of the programs in the computer storage medium of the present embodiment can be understood by referring to the related descriptions of the control methods described in the foregoing embodiments, and are not described herein again.
Correspondingly, the embodiment of the invention also provides a wall breaking machine, wherein the wall breaking machine is provided with the control device so as to realize the browning prevention processing function.
The technical scheme of the invention can also be used for a soybean milk machine or other heatable wall-breaking food products.
The technical solutions described in the embodiments of the present invention can be arbitrarily combined without conflict.
In the embodiments provided in the present invention, it should be understood that the disclosed method and intelligent device may be implemented in other ways. The above-described device embodiments are merely illustrative, for example, the division of the unit is only a logical functional division, and there may be other division ways in actual implementation, such as: multiple units or components may be combined, or may be integrated into another system, or some features may be omitted, or not implemented. In addition, the coupling, direct coupling or communication connection between the components shown or discussed may be through some interfaces, and the indirect coupling or communication connection between the devices or units may be electrical, mechanical or other forms.
The units described as separate parts may or may not be physically separate, and parts displayed as units may or may not be physical units, that is, may be located in one place, or may be distributed on a plurality of network units; some or all of the units can be selected according to actual needs to achieve the purpose of the solution of the embodiment.
In addition, all the functional units in the embodiments of the present invention may be integrated into one second processing unit, or each unit may be separately regarded as one unit, or two or more units may be integrated into one unit; the integrated unit can be realized in a form of hardware, or in a form of hardware plus a software functional unit.
The above description is only for the specific embodiments of the present invention, but the scope of the present invention is not limited thereto, and any person skilled in the art can easily conceive of the changes or substitutions within the technical scope of the present invention, and all the changes or substitutions should be covered within the scope of the present invention.

Claims (10)

1. A control method, characterized in that the method comprises:
preheating a raw material placed in a cup body to inactivate a first substance contained in the raw material; wherein the active first species is capable of browning at least a portion of the material in the raw material;
and stirring the raw materials after the preheating treatment.
2. The control method according to claim 1, wherein the preheating treatment of the raw material placed in the cup body comprises:
heating the raw material to a preset temperature range through a preheating treatment.
3. The control method according to claim 1, wherein before the stirring process is performed on the pre-heated raw material, the method further comprises:
and (4) carrying out heat preservation treatment on the raw material subjected to the preheating treatment.
4. The control method according to claim 3, wherein the heat-retaining treatment of the pre-heated raw material comprises:
and (4) carrying out heat preservation treatment on the raw material subjected to the preheating treatment according to the corresponding relation between the heat preservation time and the preset temperature value.
5. The control method according to any one of claims 1 to 4, wherein the raw material comprises fruit and/or vegetables and the first species comprises polyphenol oxidase.
6. A control device, characterized in that the device comprises:
a heating control module for performing a preheating process on the raw material placed in the cup body to inactivate a first substance contained in the raw material; wherein the active first species is capable of browning at least a portion of the material in the raw material;
and the stirring control module is used for stirring the raw materials subjected to the preheating treatment.
7. The control apparatus of claim 6, wherein the heating control module is further configured to:
heating the raw material to a preset temperature range through a preheating treatment.
8. The control device of claim 6, wherein the device further comprises:
and the heat preservation processing module is used for performing heat preservation processing on the raw materials subjected to the preheating processing before stirring processing is performed on the raw materials subjected to the preheating processing.
9. A wall breaking machine, characterized in that the wall breaking machine is provided with a control device comprising any one of claims 6 to 8.
10. A storage medium having stored thereon computer-executable instructions, which when executed by a processor implement the method steps of any one of claims 1 to 5.
CN201910818238.8A 2019-08-30 2019-08-30 Control method and device, wall breaking machine and storage medium Active CN112445157B (en)

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Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN114190465A (en) * 2021-12-17 2022-03-18 中山瑞信智能控制系统有限公司 Milk shake machine control system

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CN103844292A (en) * 2012-11-30 2014-06-11 邓耀林 Bitter gourd-pineapple compound beverage and preparation method thereof
CN105935083A (en) * 2016-03-25 2016-09-14 九阳股份有限公司 Method for preparing safe and nutritional soybean milk
CN105962159A (en) * 2016-05-19 2016-09-28 江南大学 Shrimp conditioning food and making method thereof
CN107198469A (en) * 2016-04-15 2017-09-26 杭州九阳小家电有限公司 A kind of pulping process of food processor
CN207613153U (en) * 2017-08-30 2018-07-17 江苏天元中科生物技术有限公司 Apple is broken, blanching integrated device
CN109124282A (en) * 2018-08-28 2019-01-04 九阳股份有限公司 A kind of juice extractor making warm fruit juice and the method for making warm fruit juice

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* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1348504A (en) * 1999-03-29 2002-05-08 国家农艺研究院 Method for obtaining a sugarcane-based fruit juice, juice thus obtained and drink containing said juice
CN103844292A (en) * 2012-11-30 2014-06-11 邓耀林 Bitter gourd-pineapple compound beverage and preparation method thereof
CN105935083A (en) * 2016-03-25 2016-09-14 九阳股份有限公司 Method for preparing safe and nutritional soybean milk
CN107198469A (en) * 2016-04-15 2017-09-26 杭州九阳小家电有限公司 A kind of pulping process of food processor
CN105962159A (en) * 2016-05-19 2016-09-28 江南大学 Shrimp conditioning food and making method thereof
CN207613153U (en) * 2017-08-30 2018-07-17 江苏天元中科生物技术有限公司 Apple is broken, blanching integrated device
CN109124282A (en) * 2018-08-28 2019-01-04 九阳股份有限公司 A kind of juice extractor making warm fruit juice and the method for making warm fruit juice

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN114190465A (en) * 2021-12-17 2022-03-18 中山瑞信智能控制系统有限公司 Milk shake machine control system

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