CN113208448B - Control method for toasting and cooking equipment thereof - Google Patents
Control method for toasting and cooking equipment thereof Download PDFInfo
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- CN113208448B CN113208448B CN202110506097.3A CN202110506097A CN113208448B CN 113208448 B CN113208448 B CN 113208448B CN 202110506097 A CN202110506097 A CN 202110506097A CN 113208448 B CN113208448 B CN 113208448B
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- 238000010411 cooking Methods 0.000 title claims abstract description 257
- 238000000034 method Methods 0.000 title claims abstract description 43
- 235000008429 bread Nutrition 0.000 claims abstract description 123
- 238000010438 heat treatment Methods 0.000 claims abstract description 89
- 238000005507 spraying Methods 0.000 claims abstract description 64
- 238000010793 Steam injection (oil industry) Methods 0.000 claims abstract description 24
- 238000000855 fermentation Methods 0.000 claims abstract description 14
- 230000004151 fermentation Effects 0.000 claims abstract description 14
- 239000007788 liquid Substances 0.000 claims description 2
- 230000001276 controlling effect Effects 0.000 abstract description 27
- 230000001105 regulatory effect Effects 0.000 abstract description 3
- 238000010025 steaming Methods 0.000 description 7
- 239000007921 spray Substances 0.000 description 5
- 238000001514 detection method Methods 0.000 description 4
- 230000009286 beneficial effect Effects 0.000 description 3
- 230000015572 biosynthetic process Effects 0.000 description 3
- 238000009835 boiling Methods 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- 238000012986 modification Methods 0.000 description 3
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- 230000002035 prolonged effect Effects 0.000 description 2
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- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 108010068370 Glutens Proteins 0.000 description 1
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 235000015895 biscuits Nutrition 0.000 description 1
- 235000012180 bread and bread product Nutrition 0.000 description 1
- 235000012970 cakes Nutrition 0.000 description 1
- 238000010835 comparative analysis Methods 0.000 description 1
- 230000003111 delayed effect Effects 0.000 description 1
- 238000010586 diagram Methods 0.000 description 1
- 230000005611 electricity Effects 0.000 description 1
- 235000010037 flour treatment agent Nutrition 0.000 description 1
- 235000021312 gluten Nutrition 0.000 description 1
- 235000014594 pastries Nutrition 0.000 description 1
- 238000007711 solidification Methods 0.000 description 1
- 230000008023 solidification Effects 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
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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
- A47J36/00—Parts, details or accessories of cooking-vessels
- A47J36/32—Time-controlled igniting mechanisms or alarm devices
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- A—HUMAN NECESSITIES
- A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
- A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
- A47J27/00—Cooking-vessels
- A47J27/04—Cooking-vessels for cooking food in steam; Devices for extracting fruit juice by means of steam ; Vacuum cooking vessels
-
- 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
-
- A—HUMAN NECESSITIES
- A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
- A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
- A47J27/00—Cooking-vessels
- A47J27/04—Cooking-vessels for cooking food in steam; Devices for extracting fruit juice by means of steam ; Vacuum cooking vessels
- A47J2027/043—Cooking-vessels for cooking food in steam; Devices for extracting fruit juice by means of steam ; Vacuum cooking vessels for cooking food in steam
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- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Baking, Grill, Roasting (AREA)
Abstract
The invention discloses a control method for toasting bread and a cooking device thereof, wherein the control method comprises the following steps: s1, obtaining the image area S of the bread blank after fermentation through an image recognition module; s2, obtaining the reference information prestored in the storage module, wherein the reference information comprises the reference image area S 0 Reference cooking temperature T 0 And a reference cooking time t 0 (ii) a S3, judging whether the bread blank image area S is larger than the reference image area S 0 (ii) a S4, if S > S 0 Controlling the first cooking stage of the cooking equipment to be executed according to the heating information I and the steam spraying information I; s5, if S is less than or equal to S 0 And controlling the first cooking stage of the cooking equipment to be executed according to the heating information II and the steam spraying information II. According to the acquired bread blank image area S and the prestored reference image area S 0 The comparison result of (2) can intelligently match the heating information and the steam injection information required by the first cooking stage, so that the first cooking stage can be intelligently regulated and controlled.
Description
Technical Field
The invention relates to the technical field of cooking equipment, in particular to a control method for baking bread and the cooking equipment.
Background
The home-made western-style pastries such as bread, cakes, biscuits and the like become the primary consideration for consumers to choose steaming and baking oven products. The baking of bread is divided into five stages: the method comprises a baking rapid expansion stage, a yeast continuous action stage, a volume forming stage, a skin color forming stage and a baking completion stage, wherein each stage is influenced by three key factors of temperature, humidity and time. The following problems exist when the household steaming and baking oven is used for baking bread at present:
(1) if the temperature is too high, the bread crust is formed too early, the baking and swelling effect is weakened, the expansion of dough is limited, the finished bread product has small volume, large holes are formed in the internal tissue, the internal part and four sides of the bread are not completely mature, but the color of the crust is too dark, and if the color of the crust is taken as the baking time standard, the internal part of the bread is sticky and immature; if the temperature is too low, the action time of the enzyme is increased, gluten solidification is delayed, the baking and swelling action is too large, the volume of the bread finished product is larger than normal, the baking time is inevitably prolonged due to the low temperature, the bread blank is too thick, meanwhile, the moisture is excessively evaporated, volatile substances are also more volatilized, the bread is lightened, and the baking loss is increased.
(2) For hard bread baking, steam must be introduced to maintain a high humidity to bake the actual hard bread. If the humidity is too high, the steam in the furnace is too much, and the surface of the dough is easy to dewe, so that the surface of the product is mature, tough and bubble; if the humidity is too low, the crust is too fast, which is easy to separate the crust from the inner layer of the bread, and a layer of empty shell is formed.
(3) In the course of cooking research, it is found that household baked bread has low success rate, the bread core has poor elasticity, the skin and the bottom are easy to form thicker 'crust', commercial baked bread is generally added with bread improver to promote the softness of the bread and increase the baking elasticity of the bread, but household baked bread is generally not added with such chemical additives due to health considerations.
Therefore, to improve the success rate of home baking and ensure the quality of the cooked product, it is necessary to intelligently control each cooking stage according to the size of bread to be used, so as to provide the optimum cooking temperature, time and humidity.
Disclosure of Invention
The invention aims to solve at least one of the problems in the prior related art to a certain extent, and therefore, the invention provides a control method for toasting bread, which can intelligently match heating information and steam injection information in a first cooking stage according to the image area of a bread blank after fermentation is completed.
The invention also provides cooking equipment applying the control method.
According to the control method for toasting bread provided by the above, the control method is realized by the following technical scheme:
a control method of toasting bread, said control method comprising the steps of:
s1, obtaining the image area S of the bread blank after fermentation through an image recognition module;
s2, obtaining the reference information pre-stored in the storage moduleThe reference information includes a reference image area S 0 Reference cooking temperature T 0 And a reference cooking time t 0 ；
S3, judging whether the bread blank image area S is larger than the reference image area S 0 ；
S4, if S > S 0 Controlling a first cooking stage of the cooking equipment to be executed according to heating information I and steam spraying information I, wherein the steam spraying information I comprises first steam spraying time, and the heating information I comprises a first cooking temperature T 1 And a first cooking time t a1 The first cooking temperature T 1 < the reference cooking temperature T 0 The first cooking time t a1 > said reference cooking time t 0 ；
S5, if S is less than or equal to S 0 Controlling a first cooking stage of the cooking equipment to be executed according to heating information II and steam spraying information II, wherein the heating information II comprises the reference cooking temperature T 0 And the reference cooking time t 0 And the steam spraying information II comprises a second steam spraying time.
In some embodiments, the controlling of the first cooking stage of the cooking apparatus is performed according to heating information I and steam injection information I, and includes the steps of:
s41, the cooking device enters a first cooking stage;
s42, heating the cavity of the cooking equipment;
s43, when the temperature of the cavity reaches the first cooking temperature T 1 And then, starting to record a first time length, and spraying steam to the cavity for the first steam spraying time.
In some embodiments, the controlling of the first cooking stage of the cooking apparatus is performed according to the heating information I and the steam spray information I, and further includes the steps of: s44, when the first time reaches a first time threshold value, spraying steam to the cavity again for the first steam spraying time, wherein the first time threshold value is less than the first cooking time t a1 。
In some embodiments of the present invention, the substrate is,the heating information I further comprises a second cooking time t a2 (ii) a The first cooking stage of the control cooking equipment is executed according to the heating information I and the steam injection information I, and the control cooking equipment further comprises the following steps: s45, reaching the first cooking time t in the first time a1 At the first cooking temperature T, the cooking equipment is controlled 1 Continuing to work for the second cooking time t a2 。
In some embodiments, the controlling of the first cooking stage of the cooking apparatus is performed according to heating information ii and steam injection information ii, and includes the steps of:
s51, the cooking device enters a first cooking stage;
s52, heating the cavity of the cooking equipment;
s53, when the temperature of the cavity reaches the reference cooking temperature T 0 And starting to record a second time length, and spraying steam to the cavity for the second steam spraying time.
In some embodiments, the controlling of the first cooking stage of the cooking apparatus is performed according to the heating information ii and the steam injection information ii, and further includes the steps of: s54, when the second time length reaches a second time threshold value, spraying steam to the cavity again for the second steam spraying time, wherein the second time threshold value is less than the reference cooking time t 0 。
In some embodiments, the heating information ii further includes a second heating time t b (ii) a The first cooking stage of the control cooking equipment is executed according to the heating information II and the steam injection information II, and the control cooking equipment further comprises the following steps: s55, reaching the reference cooking time t in the second time length 0 While controlling the cooking device to set said reference cooking temperature T 0 Continuing to work for the second heating time t b 。
In some embodiments, the reference information further comprises a reference color; the control method further comprises the steps of:
s6, the cooking equipment enters a second cooking stage, and the cooking equipment is controlled to work according to a third heating temperature;
s7, acquiring real-time color information of the bread through the image recognition module;
s8, judging whether the real-time color information is matched with the reference color, and if the real-time color information is matched with the reference color, finishing cooking; if the real-time color information does not match the reference color, the process returns to step S7.
In some embodiments, the obtaining, by the image recognition module, real-time color information of the bread is specifically: and when the third time length of the cooking equipment working according to the third heating temperature reaches a third time threshold, acquiring real-time color information of the primary bread through the image identification module at intervals of delta t.
According to the cooking equipment provided by the above, the cooking equipment is realized by the following technical scheme:
the cooking apparatus to which the control method as described above is applied, wherein the cooking apparatus includes: the cavity is used for baking bread; the cavity heating module is used for heating the cavity; the steam generating module is used for spraying steam to the cavity; the image recognition module is arranged in the cavity and used for acquiring the image area S of the bread blank after fermentation is finished; a storage module for storing reference information including a reference image area S 0 (ii) a A control module electrically connected to the image recognition module, the cavity heating module, the steam generation module and the storage module, respectively, wherein the control module is used for controlling the temperature of the liquid in the cavity when S is greater than S 0 Controlling a first cooking stage of the cooking device according to the heating information I and the steam injection information I, and controlling the cooking device to perform the first cooking stage when S is less than or equal to S 0 And controlling the first cooking stage of the cooking equipment to be executed according to the heating information II and the steam spraying information II.
In some embodiments, the image recognition module is further configured to obtain real-time color information of the bread, the reference information further includes a reference color, and the control module is further configured to determine whether to finish cooking according to a comparison result of the real-time color information and the reference color in a second cooking stage of the cooking device.
Compared with the prior art, the invention at least comprises the following beneficial effects:
1. the invention obtains the image area S of the bread blank after fermentation by the image recognition module, and according to the obtained image area S of the bread blank and the prestored reference image area S 0 According to the comparison result, the control module can be intelligently matched with heating information and steam injection information required by the first cooking stage, so that the first cooking stage of the bread baking cooking program can be intelligently regulated and controlled, the softness of bread and the elasticity of a bread core are improved, the problem that the elasticity of the bread core is poor frequently in household bread baking is solved, and high-quality bread can be easily baked by a user;
2. By intelligently matching the heating information and the steam injection information required by the first cooking stage and intelligently monitoring the heating temperature and the bread color in the second cooking stage, the problems of poor elasticity and hard shell of a bread core frequently occurring in household bread baking are solved, and a user can easily bake high-quality bread.
Drawings
Fig. 1 is a connection block diagram of a cooking apparatus according to a first embodiment of the present invention;
FIG. 2 is a flow chart of a control method according to one embodiment of the present invention;
FIG. 3 is a sub-flowchart of step S4 in the control method according to the first embodiment of the present invention;
FIG. 4 is a sub-flowchart of step S5 in the control method according to the first embodiment of the present invention;
fig. 5 is a flowchart of a control method according to a second embodiment of the present invention.
Detailed Description
The present invention is illustrated by the following examples, but the present invention is not limited to these examples. Modifications to the embodiments of the invention or equivalent substitutions of parts of technical features without departing from the spirit of the invention are intended to be covered by the scope of the claims of the invention.
Example one
As shown in fig. 1, the present embodiment provides a cooking apparatus to which a system of baking bread is applied A method is provided. In this embodiment, the cooking device of the present invention may be a steaming and baking oven, a steaming and baking all-in-one machine, a micro-steaming and baking oven, etc., and has a steaming and baking function, and includes a cavity 1 for baking bread, a cavity heating module 2, a steam generating module 3, an image recognition module 4, a storage module 5, a control module 6, and a temperature detection module 8, where the cavity heating module 2 is disposed on the cavity 1 and is used for heating the cavity 1, so that the cooking device has a baking function. The steam outlet of the steam generating module 3 is communicated with the cavity 1 and is used for spraying steam to the cavity 1 so that the cooking equipment has a steaming function. The image recognition module 4 is arranged in the cavity 1 and is used for acquiring the image area S of the bread blank which is placed in the cavity 1 and is fermented. The storage module 5 is used for storing reference information, wherein the reference information at least comprises a reference image area S 0 . The temperature detection module 8 is arranged on the cavity 1 and used for detecting the temperature of the cavity. The control module 6 is respectively and electrically connected with the image recognition module 4, the cavity heating module 2, the steam generation module 3, the storage module 5 and the temperature detection module 8, and the control module 6 is used for controlling the bread blank image area S to be larger than the reference image area S 0 Controlling a first cooking stage of the cooking device to be performed according to the heating information I and the steam injection information I, and further for controlling the cooking device to perform a cooking process when the bread blank image area S is less than or equal to the reference image area S 0 And the first cooking stage of the cooking equipment is controlled to be executed according to the heating information II and the steam spraying information II. In this embodiment, the first cooking stage is a volume forming stage of the bread.
As can be seen, the cooking device of the present embodiment obtains the image area S of the bread blank after fermentation is completed by the image recognition module 4, and obtains the image area S of the bread blank according to the obtained image area S of the bread blank and the pre-stored reference image area S 0 According to the comparison result, the control module intelligently matches heating information and steam injection information required by the first cooking stage, so that the first cooking stage of the bread baking cooking program can be intelligently regulated, the softness of bread and the elasticity of bread cores are improved, the problem that the elasticity of bread cores is poor frequently generated in household bread baking is solved, and high-quality bread can be easily baked by a user.
Further, cooking equipment still includes timing module 7, and this timing module 7 is connected with control module 6 electricity, like this, through timing module 7, can realize carrying out accurate control to culinary art time and steam jet time, avoids family's baking bread in-process to appear the not good problem of bread core elasticity.
As shown in fig. 2, further, the present embodiment also provides a control method for toasting bread, the control method comprising the steps of:
S1, obtaining the image area S of the bread blank after fermentation through the image recognition module 4;
specifically, the acquiring, by the image recognition module 4, the image area S of the bread blank after fermentation is completed specifically includes: putting the bread base into the cavity 1 for fermentation; after the fermentation is finished, the image area S of the bread blank after the fermentation in the cavity 1 is obtained through the image recognition module 4, and the obtained image area S of the bread blank is transmitted to the control module 6.
S2, obtaining the reference information pre-stored by the storage module 5, wherein the reference information comprises the reference image area S 0 Reference cooking temperature T 0 And a reference cooking time t 0 ；
S3, judging whether the bread blank image area S is larger than the reference image area S 0 ；
S4, if S > S 0 Controlling the first cooking stage of the cooking equipment to be executed according to the heating information I and the steam spraying information I;
s5, if S is less than or equal to S 0 And controlling the first cooking stage of the cooking equipment to be executed according to the heating information II and the steam spraying information II.
It can be seen that, in the control method for toasting bread of the present embodiment, the image recognition module 4 is used to obtain the image area S of the bread blank after fermentation in the cavity 1, and the image area S is obtained according to the obtained image area S of the bread blank and the pre-stored reference image area S 0 Carry out comparative analysis to based on the comparison result come the required heating information of intelligent matching first culinary art stage and steam to spout information, make first culinary art stage intelligent control, promote the softness of bread and the elasticity of covering core, solve family's baked bread and often appear the faceThe core-spun bread has poor elasticity, and is beneficial to a user to easily bake high-quality bread.
Preferably, the heating information I includes a first cooking temperature T 1 And a first cooking time t a1 Wherein the first cooking temperature T 1 < reference cooking temperature T 0 First cooking time t a1 Reference cooking time t 0 And a first cooking time t a1 Calculated by the following formula: t is t a1 ＝5S 1 /S 0 . The steam injection information I comprises a first steam injection time. In the embodiment, the first steam spraying time is preferably 18-22 s.
Preferably, as shown in fig. 3, the controlling of the first cooking stage of the cooking apparatus is performed according to heating information I and steam spraying information I, and includes the steps of:
s41, the cooking device enters a first cooking stage;
specifically, the toasted bread cooking program comprises a first cooking stage and a second cooking stage, wherein the first cooking stage is a volume forming stage of bread, and the second cooking stage is a skin color forming stage of bread. When the control module 6 judges that S is larger than S 0 The cooking device is controlled to enter a first cooking stage according to a first cooking temperature T 1 And carrying out logic control on the first steam injection time.
S42, heating the cavity 1 of the cooking device;
specifically, the control module 6 controls the cavity heating module 2 to start working, so as to heat the bread blank in the cavity 1 through the cavity heating module 2.
S43, when the temperature of the cavity 1 reaches the first cooking temperature T 1 And then, starting to record a first time length, and spraying steam to the cavity 1 for the first steam spraying time.
Specifically, the temperature detection module 8 monitors the temperature inside the cavity 1 in real time, and when the temperature inside the cavity 1 reaches T 1 In the meantime, the timing module 7 starts to record a first time length, and at the same time, sprays steam to the cavity 1 through the steam generation module 3 for a first steam spraying and throwing time, namely, sprays steam to the cavity 118 to 22 s. In this embodiment, the steam generating module 3 may reach a temperature T inside the cavity 1 1 Is started, so that the temperature inside the chamber 1 reaches T 1 The steam injection into the chamber 1 is started only after that, of course, the temperature inside the chamber 1 may reach T 1 Starting before, so that the heating of the cavity 1 to T can be fully utilized 1 Some time before, the water inside the steam generating module 3 is heated to boiling in advance, so that the temperature inside the cavity 1 reaches T 1 Meanwhile, steam can be synchronously sprayed to the cavity 1, and the starting point of the time for spraying the steam to the cavity 1 is accelerated. In addition, the single continuous working time of the steam generation module 3 can be 18-22 s, so that the time for really spraying steam to the cavity 1 is shorter than 18-22 s, or the single continuous working time of the steam generation module 3 is the sum of the time required for starting heating to boiling and 18-22 s, and thus, the time for spraying steam to the cavity 1 can be effectively ensured to be 18-22 s.
It can be seen that S < S 0 According to a temperature lower than the reference cooking temperature T during the first cooking phase 0 First cooking temperature T 1 And greater than the reference cooking time t 0 First cooking time t a1 Controlling the temperature and reaching the first cooking temperature T at the temperature of the cavity 1 1 And in the process, steam is sprayed to the cavity 1 for 18-22 s, so that the humidity of the bread is increased by auxiliary spraying of the steam, the softness of the bread and the elasticity of the bread core are improved, and the volume of the bread is favorably improved to form an effect.
Preferably, as shown in fig. 3, the controlling of the first cooking stage of the cooking apparatus is performed according to heating information I and steam spray information I, and further includes the steps of: s44, when the first time reaches a first time threshold value, spraying steam to the cavity 1 again for the first steam spraying time, wherein the first time threshold value is less than the first cooking time t a1 。
In particular, the first time threshold is preferably 2min, and when the first duration reaches 2min, the cooking device is at the first cooking temperature T 1 The cooking time is 2min, and the steam is sprayed to the cavity 1 through the steam generating module 3 for 18-22 s again, so thatThe moisture of the bread can be further increased, and the softness of the bread and the elasticity of the bread core can be further improved.
Preferably, the heating information I further includes a second cooking time t a2 Wherein t is a2 ＝(9-t a1 )，t a2 The unit of (c) is minutes. As shown in fig. 3, the controlling of the first cooking stage of the cooking apparatus is performed according to the heating information I and the steam injection information I, and further includes the steps of: s45, reaching the first cooking time t in the first time a1 At the first cooking temperature T, the cooking equipment is controlled 1 Continuing to work for the second cooking time t a2 . Thereby, by reaching t at the first time length a1 At first, control the cooking device to T 1 Continued operation t a2 To facilitate the formation of the dough volume.
Preferably, the heating information ii includes the reference cooking temperature T 0 And the reference cooking time t 0 The steam spraying information II comprises a second steam spraying time, and in the embodiment, the second steam spraying time is preferably 13-17 s.
Preferably, as shown in fig. 4, the controlling of the first cooking stage of the cooking apparatus is performed according to heating information ii and steam injection information ii, and includes the steps of:
S51, the cooking device enters a first cooking stage;
specifically, when the control module 6 judges that S is less than or equal to S 0 When the cooking device is controlled to enter the first cooking stage, the cooking device is controlled to enter the first cooking stage according to the reference cooking temperature T 0 And the second steam spraying time is logically controlled.
S52, heating the cavity 1 of the cooking device;
specifically, the control module 6 controls the cavity heating module 2 to start working, so as to heat the bread blank in the cavity 1 through the cavity heating module 2.
S53, when the temperature of the cavity 1 reaches the reference cooking temperature T 0 And then, starting to record a second time length, and spraying steam to the cavity 1 for the second steam spraying time.
In particular, temperature detectionThe module 8 monitors the temperature inside the cavity 1 in real time, and when the monitored temperature inside the cavity 1 reaches the reference cooking temperature T 0 And then, the timing module 7 starts to record a second time length, and at the same time, the steam output module 3 sprays steam to the cavity 1 for a second steam spraying time, namely spraying steam to the cavity 1 for 13-17 s. In this embodiment, the steam generating module 3 may reach a temperature T inside the cavity 1 0 The starting is started only when the temperature inside the cavity 1 reaches T, of course 0 Starting before, in such a way that the temperature inside the chamber 1 reaches T 0 At this time, steam can be immediately sprayed into the chamber 1. In addition, the single continuous working time of the steam generation module 3 can be 13-17 s, or the sum of the time required for starting heating to boiling and 13-17 s is the single continuous working time of the steam generation module 3.
It can be seen that when S.ltoreq.S 0 In the first cooking stage, the cooking device is controlled according to the reference cooking temperature T 0 And a reference cooking time t 0 Controlling the temperature and reaching the reference cooking temperature T when the temperature of the cavity 1 reaches the reference cooking temperature T 0 During the process, steam is sprayed to the cavity 1 for 13-17 s, so that the humidity of the bread is increased by auxiliary spraying and steam spraying, the softness of the bread and the elasticity of the bread core are improved, and the volume forming effect of the bread is favorably improved.
Preferably, as shown in fig. 4, the controlling of the first cooking stage of the cooking apparatus is performed according to heating information ii and steam injection information ii, and further includes the steps of: s54, when the second time length reaches a second time threshold value, spraying steam to the cavity 1 again for the second steam spraying time, wherein the second time threshold value is less than the reference cooking time t 0 。
Specifically, the second time threshold is 2 min. When the second time length reaches 2min, the cooking equipment uses the reference cooking temperature T 0 The cooking time is 2min, steam is sprayed to the cavity 1 for 13-17 s through the steam output module 3 again, so that the humidity of the bread can be further increased, and the softness of the bread and the elasticity of the bread core can be further improved.
Preferably, the heating information II further comprises a second heaterHot time t b Wherein t is b ＝(9-t 0 )，t b The unit of (c) is minutes. As shown in fig. 4, the controlling of the first cooking stage of the cooking apparatus is performed according to the heating information ii and the steam injection information ii, and further includes the steps of:
s55, reaching the reference cooking time t in the second time length 0 While controlling the cooking device to set said reference cooking temperature T 0 Continuing to work for the second heating time t b . Thus, by reaching t in the second time period 0 At first, control the cooking device to T 0 Continued operation t b To facilitate the formation of the dough volume.
Example two
The present embodiment is different from the first embodiment in that the image recognition module 4 is further configured to obtain real-time color information of the bread, the reference information further includes a reference color, and the control module 6 is further configured to determine whether to end cooking according to a comparison result between the obtained real-time color information and the stored reference color in the second cooking stage of the cooking apparatus. In the present embodiment, the second cooking stage is a skin color formation stage of bread. Therefore, the embodiment effectively avoids the skin color from being too light or too deep by monitoring the color of the bread in real time, improves the skin color forming effect of the bread, solves the problem that the bread is frequently hardened in household baking, and is beneficial to a user to easily bake high-quality bread.
As shown in fig. 5, in addition, the control method of the present embodiment further includes the steps of:
s6, the cooking equipment enters a second cooking stage, and the cooking equipment is controlled to work according to a third heating temperature;
in particular, after the first cooking phase has ended, a second cooking phase is carried out, in which the cooking appliance is operated at a third heating temperature. In the present embodiment, the third heating temperature < the first cooking temperature T 1 < reference cooking temperature T 0 Preferably, the third heating temperature is 160 ℃.
S7, acquiring real-time color information of the bread through the image recognition module 4;
s8, judging whether the real-time color information is matched with the reference color, and if the real-time color information is matched with the reference color, finishing cooking; if the real-time color information does not match the reference color, return is made to step S7.
Therefore, in the second cooking stage, the temperature is controlled at the third heating temperature, and the color of the bread is intelligently monitored, so that the bread matched with the standard color can be prepared, the problem of hard shell in the bread baking process is avoided, and a user can easily bake high-quality bread.
Preferably, the acquiring, by the image recognition module 4, the real-time color information of the bread includes: and when the third time length of the cooking equipment working according to the third heating temperature reaches a third time threshold, acquiring real-time color information of the primary bread through the image identification module 4 at intervals of time delta t. In the present embodiment, the third time threshold is preferably 3 minutes, and the interval time Δ t is 30 s. Therefore, when the third time length reaches 3 minutes, the image recognition is carried out once every 30S, and the cooking is finished when the real-time color information of the bread is matched with the pre-stored reference color, so that the working frequency of the image recognition module 4 can be reduced, the service life of the image recognition module 4 is prolonged, and meanwhile, the problems that the color of the bread is too light or too deep and the crust appears can be effectively avoided by carrying out the image recognition once through 30S.
What has been described above are merely some embodiments of the present invention. It will be apparent to those skilled in the art that various changes and modifications can be made without departing from the inventive concept thereof, and these changes and modifications can be made without departing from the spirit and scope of the invention.
Claims (11)
1. A control method of toasting bread, said control method comprising the steps of:
s1, obtaining the image area S of the bread blank after fermentation through an image recognition module;
s2, obtaining the reference information prestored in the storage module, wherein the reference information comprises the reference image area S 0 Reference cooking temperature T 0 Cooking with referenceCooking time t 0 ；
S3, judging whether the bread blank image area S is larger than the reference image area S 0 ；
S4, if S > S 0 Controlling a first cooking stage of the cooking equipment to be executed according to heating information I and steam spraying information I, wherein the steam spraying information I comprises first steam spraying time, and the heating information I comprises a first cooking temperature T 1 And a first cooking time t a1 The first cooking temperature T 1 < the reference cooking temperature T 0 The first cooking time t a1 > said reference cooking time t 0 ；
S5, if S is less than or equal to S 0 Controlling a first cooking stage of the cooking equipment to be executed according to heating information II and steam spraying information II, wherein the heating information II comprises the reference cooking temperature T 0 And the reference cooking time t 0 And the steam spraying information II comprises a second steam spraying time.
2. The method as claimed in claim 1, wherein the controlling of the first cooking stage of the cooking device is performed according to heating information I and steam spraying information I, and comprises the steps of:
s41, the cooking device enters a first cooking stage;
s42, heating the cavity of the cooking equipment;
s43, when the temperature of the cavity reaches the first cooking temperature T 1 And starting to record a first time length, and spraying steam to the cavity for the first steam spraying time.
3. The method of claim 2, wherein the controlling of the first cooking stage of the cooking device is performed according to the heating information I and the steam injection information I, and further comprising the steps of:
s44, when the first time reaches a first time threshold value, spraying steam to the cavity again for the first steam spraying time, wherein the first time reaches the first time threshold valueFirst time threshold < said first cooking time t a1 。
4. The method as claimed in claim 3, wherein the heating information I further includes a second cooking time t a2 (ii) a The first cooking stage of the control cooking equipment is executed according to the heating information I and the steam injection information I, and the control cooking equipment further comprises the following steps:
s45, reaching the first cooking time t in the first time a1 At the first cooking temperature T, the cooking equipment is controlled 1 Continuing to work for the second cooking time t a2 。
5. The method as claimed in claim 1, wherein the controlling of the first cooking stage of the cooking device is performed according to heating information ii and steam spraying information ii, and comprises the steps of:
s51, the cooking device enters a first cooking stage;
s52, heating the cavity of the cooking equipment;
s53, when the temperature of the cavity reaches the reference cooking temperature T 0 And starting to record a second time length, and spraying steam to the cavity for the second steam spraying time.
6. The method for controlling toasting according to claim 5, wherein said controlling of the first cooking stage of the cooking device is performed according to the heating information II and the steam injection information II, further comprising the steps of:
s54, when the second time length reaches a second time threshold value, spraying steam to the cavity again for the second steam spraying time, wherein the second time threshold value is less than the reference cooking time t 0 。
7. The method as claimed in claim 6, wherein the heating information II further comprises a second heating time t b (ii) a The first of the control cooking apparatusThe cooking stage is executed according to the heating information II and the steam spraying information II, and the method further comprises the following steps:
s55, reaching the reference cooking time t in the second time length 0 While controlling the cooking device to set said reference cooking temperature T 0 Continuing to work for the second heating time t b 。
8. The control method of toasting bread according to any of the claims 1-7, wherein said reference information further comprises a reference color; the control method further comprises the steps of:
s6, the cooking equipment enters a second cooking stage, and the cooking equipment is controlled to work according to a third heating temperature;
s7, acquiring real-time color information of the bread through the image recognition module;
s8, judging whether the real-time color information is matched with the reference color, and if the real-time color information is matched with the reference color, finishing cooking; if the real-time color information does not match the reference color, the process returns to step S7.
9. The method as claimed in claim 8, wherein the step of obtaining the real-time color information of the bread by the image recognition module comprises: and when the third time length of the cooking equipment working according to the third heating temperature reaches a third time threshold, acquiring real-time color information of the primary bread through the image identification module at intervals of delta t.
10. Cooking device to which the control method according to any one of claims 1 to 9 is applied, characterized in that it comprises:
a cavity for baking bread;
the cavity heating module is used for heating the cavity;
the steam generating module is used for spraying steam to the cavity;
the image recognition module is arranged in the cavity and used for acquiring the image area S of the bread blank after fermentation is finished;
a storage module for storing reference information including a reference image area S 0 (ii) a And
a control module electrically connected to the image recognition module, the cavity heating module, the steam generation module and the storage module, respectively, wherein the control module is used for controlling the temperature of the liquid in the cavity when S is greater than S 0 Controlling a first cooking stage of the cooking device to be performed according to the heating information I and the steam injection information I, and further for controlling the cooking device to perform the first cooking stage when S is less than or equal to S 0 And the first cooking stage of the cooking equipment is controlled to be executed according to the heating information II and the steam spraying information II.
11. The cooking apparatus according to claim 10, wherein the image recognition module is further configured to obtain real-time color information of the bread, the reference information further includes a reference color, and the control module is further configured to determine whether to finish cooking according to a comparison result of the real-time color information and the reference color in a second cooking stage of the cooking apparatus.
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