CN207604882U - Cooking apparatus - Google Patents
Cooking apparatus Download PDFInfo
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- CN207604882U CN207604882U CN201720816694.5U CN201720816694U CN207604882U CN 207604882 U CN207604882 U CN 207604882U CN 201720816694 U CN201720816694 U CN 201720816694U CN 207604882 U CN207604882 U CN 207604882U
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- fermentation
- temperature value
- lactic acid
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Abstract
The utility model provides a kind of cooking apparatus, wherein and cooking apparatus is equipped with the receiving portion for holding material, including：Temperature control module, cooperation receiving portion setting, for monitoring first temperature value of the material before fermentation process, and the second temperature value of monitoring material during the fermentation, wherein temperature control module determines after obtaining fermentation instruction enters the fermentation process.By the technical solution of the utility model, keep wheaten food flavor stronger, increase the soft pleasant tart flavour of wheaten food, compensates for the insufficient defect of wheaten food fermentation flavor of rapid fermentation method production, improve the quality of wheaten food, it is suppressed that the growth and breeding of miscellaneous bacteria in production process.
Description
Technical field
The utility model is related to bread producing machine technical fields, in particular to a kind of cooking apparatus.
Background technology
There is bread producing machine and substitutes hand-made wheaten food, face with the development of science and technology in hand-made wheaten food time and effort consuming
The method that chartered plane makes wheaten food is generally saccharomycetes to make fermentation method, manufacturing process include knead dough~fermentation~shaping~fermentation~
It kneads dough~toasts.
In the related technology, only leaning on the wheaten food produced of saccharomycetes to make fermentation method, there are following technological deficiencies：
(1) wheaten food made is there are flavor dullness, pliability is low, poor taste, it is easy to aging, freshness date is short the defects of,
(2) for increase wheaten food the additive that adds of flavor and modifying agent there are food safety hazards；
(3) lack the monitoring of the parameters such as temperature, the humidity of cooked wheaten food making process, and the uncontrollable of temperature and humidity can cause
Miscellaneous bacteria quickly breeds, and saccharomycete itself can not inhibit miscellaneous bacteria to breed, and then seriously affects health and the use of eater
Experience.
Utility model content
The utility model aims to solve at least one of technical problems existing in the prior art or related technologies.
For this purpose, one of the utility model is designed to provide a kind of cooking apparatus.
To achieve the goals above, the technical solution of the first aspect of the utility model provides a kind of cooking apparatus, cooks
Utensil of preparing food is equipped with the receiving portion for holding material, including：Temperature control module, cooperation receiving portion setting, was fermenting for monitoring material
The first temperature value of Cheng Qian, and the second temperature value of monitoring material during the fermentation, wherein temperature control module is obtaining fermentation
It is determined after instruction and enters the fermentation process.
In the technical scheme, receiving portion setting is coordinated by temperature control module, for monitoring material before fermentation process
First temperature value, and the second temperature value of monitoring material during the fermentation, accurately monitor temperature, i.e., precisely monitor wheaten food
The primary condition of fermentation restrained effectively the growth and breeding of miscellaneous bacteria, reduce the damage to the bacterium colony that ferments, meanwhile, also avoid
I.e. fast-growth ferments fermentation bacterium colony before not being sufficiently mixed with cooked wheaten food making material, causes provocation process disorderly and then shadow
The occurrence of ringing wheaten food quality.
Specifically, the temperature range of most suitable zymophyte Survival Reproduction is usually 15~45 DEG C, therefore, monitors the first temperature value
The lowest temperature angle value for having to be lower than the above-mentioned temperature range of fermentation bacterium colony, to avoid zymophyte Rapid Fermentation during the fermentation,
Meanwhile low temperature environment effectively can also inhibit miscellaneous bacteria to survive, in addition, during the fermentation, monitoring second temperature value is maintained at
It states in temperature range, to improve zymophyte proliferative speed and fermentation efficiency.
It is worth it is emphasized why before fermentation process, the first temperature value of control is less than above-mentioned lowest temperature angle value,
It is to be not susceptible to go bad because low temperature environment is more conducive to the storage of wheaten food food materials.
Wherein, wheaten food can be the food such as bread, steamed bun and cake.
In the above-mentioned technical solutions, it is preferable that cooking apparatus further includes：Zymophyte storage module is equipped with mutually isolated
Lactic acid bacteria storage unit and saccharomycete storage unit are respectively used to storage lactic acid bacteria bacterium colony and saccharomycete bacterium colony；Transfer conduit is communicated in
The inside of the inside and zymophyte storage module of receiving portion, for according to zymophyte add instruction transmission lactic acid bacteria bacterium colony and/or
Saccharomycete bacterium colony is to the inside of receiving portion.
In the technical scheme, it by the way that mutually isolated lactic acid bacteria storage unit and saccharomycete storage unit is arranged, is respectively used to
Lactic acid bacteria bacterium colony and saccharomycete bacterium colony are stored, inside and the zymophyte storage module of receiving portion are communicated in by the way that transfer conduit is arranged
Inside, to add instruction transmission lactic acid bacteria bacterium colony and/or saccharomycete bacterium colony to the inside of receiving portion, a side according to zymophyte
Face promotes the taste of wheaten food by increasing the lactic acid of lactic acid bacteria bacterium colony metabolism, on the other hand, the metabolite of lactic acid bacteria bacterium colony
For lactic acid, the acid feature of lactic acid can inhibit to detest the breeding of sour miscellaneous bacteria.
Specifically, lactic acid bacteria bacterium colony have with growth conditions similar in saccharomycete bacterium colony (pH-value, temperature and humidity), two
Person may be by maltose, glucose, fructose etc. and ferment, and saccharomycete bacterium colony can be provided for lactic acid bacteria bacterium colony it is required
Growth factor, improve fermentation rate, in addition, the fermentation of lactic acid bacteria bacterium colony generates the organic acids such as lactic acid, it is soft to impart wheaten food
Pleasant tart flavour, and lactic acid can't influence the metabolic process of saccharomycete, namely cooperateed in lactic acid bacteria bacterium colony and saccharomycete bacterium colony
Fermentation rate is promoted under the action of fermentation, meanwhile, also improve the nutritive value and eating mouth feel of wheaten food.
It is worth it is emphasized that will produce a variety of amino acid and vitamin in lactic acid bacteria bacterium colony metabolic process, improving
The digestibility and biological value of flour, and then promote human consumption and absorption, in addition, lactic acid bacteria bacterium colony is during the fermentation also
Special bioactive substance is will produce, these active materials have the potential benefit enhanced human immunity, to further carry
The high nutritive value of wheaten food, makes wheaten food become the nutraceutical with nutrition, color and special healthcare function.
Wherein, lactic acid bacteria bacterium colony metabolic process formula includes：
C6H12O6→2CH3CH (OH) COOH,
CH3CH(OH)COOH+C2H5OH→CH3CH(OH)COOC2H5,
From above-mentioned metabolic process formula as it can be seen that lactic acid bacteria bacterium colony decomposes material so that wheaten food air vent wall it is thinning and
Translucent, wheaten food soft texture is fine and smooth, and texture is more uniform.
In the above-mentioned technical solutions, it is preferable that temperature control module includes：Temperature sensor is set to the inside region of receiving portion,
Inside region is to carry the region of material, for detecting the first temperature value and second temperature value；Cooling assembly is connected to temperature biography
Sensor, cooling assembly carry out refrigerating operation when detecting that the first temperature value is greater than or equal to the first preset temperature value, to material,
And when detecting that second temperature value is greater than or equal to the second preset temperature value, refrigerating operation is carried out to material；Component is heated,
It is connected to temperature sensor, heats component when detecting that second temperature value is less than the first preset temperature value,
Heating operation is carried out to material, wherein the first preset temperature value is less than the second preset temperature value.
In the technical scheme, the first temperature value and second temperature value, and setting are detected by the way that temperature sensor is arranged
When cooling assembly detects that the first temperature value is greater than or equal to the first preset temperature value, refrigerating operation, Neng Gou are carried out to material
Inhibit the breeding of fermentation process primary fermentation bacterium and miscellaneous bacteria, in addition, detecting that it is default warm that second temperature value is greater than or equal to second
When angle value, refrigerating operation is carried out to material, and setting heating component is detecting second temperature value less than the first preset temperature
When value, heating operation is carried out to material, accurately temperature is controlled within the scope of the most suitable fermentation temperature that ferments, makes bacterium colony entire
It ferments under most suitable fermentation temperature range in fermentation process, restrained effectively the growth and breeding of miscellaneous bacteria, reduce to zymophyte
The damage fallen, avoiding zymophyte, i.e. fast-growth ferments before not being sufficiently mixed with cooked wheaten food making material, causes provocation
The occurrence of journey disorder and then influence wheaten food quality.
Wherein, as referred to ranging from 15~45 DEG C of most suitable fermentation temperature, then the first preset temperature value is set as 15 DEG C, and second
Preset temperature value is set as 45 DEG C, namely before fermentation process, and the first temperature value is monitored by temperature sensor and cooling assembly
Less than the first preset temperature value, and during the fermentation, pass through temperature sensor, cooling assembly and heating component the second temperature of control
Angle value belongs to above-mentioned most suitable fermentation temperature range.In any of the above-described technical solution, it is preferable that zymophyte storage module is set to
The top of receiving portion is equipped with electrically-controlled valve and flowmeter in transfer conduit, when electrically-controlled valve is opened, flowmeter to lactic acid bacteria bacterium colony and/
Or the flow value of saccharomycete bacterium colony is detected, for flowmeter when detecting that flow value is equal with preset flow value, triggering is automatically controlled
Valve is closed.
In the technical scheme, the top of receiving portion is located at by the way that zymophyte storage module is arranged, and in transfer conduit
Interior electrically-controlled valve and the flowmeter of being equipped with is to control zymogenic transport Stream magnitude, and realizing, Automatic Conveying is zymogenic simultaneously,
The ratio for having accurately controlled lactic acid bacteria bacterium colony and/or saccharomycete bacterium colony improves the eating mouth feel of wheaten food.
In any of the above-described technical solution, it is preferable that zymophyte storage module is set to the top of receiving portion, transfer conduit
Interior to be equipped with electrically-controlled valve and weight sensor, when electrically-controlled valve is opened, weight sensor is to lactic acid bacteria bacterium colony and/or saccharomycete bacterium colony
Gravimetric value is detected, and weight sensor when detecting that gravimetric value is equal with preset weight value, close by triggering electrically-controlled valve.
In the technical scheme, the top of receiving portion is located at by the way that zymophyte storage module is arranged, and in transfer conduit
Interior electrically-controlled valve and the flowmeter of being equipped with is to control zymogenic conveying gravimetric value, and realizing, Automatic Conveying is zymogenic simultaneously,
The ratio for having accurately controlled lactic acid bacteria bacterium colony and/or saccharomycete bacterium colony improves the eating mouth feel of wheaten food.
In any of the above-described technical solution, it is preferable that cooking apparatus further includes：Memory is connected to transfer conduit, uses
The correspondence between the gravimetric value of material, and the duration for the fermentation process that prestores are instructed in the zymophyte addition that prestores,
Wherein, zymophyte addition instruction includes the gravimetric value of lactic acid bacteria bacterium colony and/or the gravimetric value of flow value and saccharomycete bacterium colony
And/or the adding order between flow value and lactic acid bacteria bacterium colony and saccharomycete bacterium colony.
In the technical scheme, it is prestored between zymophyte addition instruction and the gravimetric value of material by the way that memory is arranged
Correspondence, and the fermentation process that prestores duration, according to prestore zymophyte addition instruction the gravimetric value of material between
Correspondence, accurately add zymophyte, efficiently avoid zymophyte excessive addition cause waste or zymophyte deficiency shadow
Ferment effect is rung, in addition, and progress when fermenting is controlled according to the duration for the fermentation process that prestores, the user experience is improved.
Wherein, zymophyte adds the gravimetric value and/or flow value and saccharomycete bacterium colony that instruction includes lactic acid bacteria bacterium colony
Adding order between gravimetric value and/or flow value and lactic acid bacteria bacterium colony and saccharomycete bacterium colony, difference make corresponding to formula
Bacterium colony weight gravimetric value and/or flow value are different, and the process that optimal zymophyte inoculum concentration is calculated is as follows：Make the hair of wheaten food
0.2~0.3g of lactic acid bacteria bacterium colony needed for ferment process and saccharomycete 5~6g of bacterium colony, adding order can be lactic acid bacteria bacterium colony and yeast
Bacterium bacterium colony is once added simultaneously, lactic acid bacteria bacterium colony and saccharomycete bacterium colony repeatedly while being added, lactic acid bacteria bacterium colony and saccharomycete bacterium colony
Primary be separately added into repeatedly is separately added into lactic acid bacteria bacterium colony and saccharomycete bacterium colony.
Wherein, ranging from 1h~2h of the duration of setting set fermentation process.
It is worth it is emphasized that the adding order in the utility model includes but not limited to the above-mentioned addition side enumerated
Formula.
In any of the above-described technical solution, it is preferable that cooking apparatus further includes：Humidity sensor is set to receiving portion
Inside is connected to the controller of transfer conduit, for while detecting second temperature value, being carried out to the humidity value in receiving portion
Detection.
In the technical scheme, by the way that humidity sensor is arranged while detecting second temperature value, in receiving portion
Humidity value is detected and controls, namely keeps second temperature value to belong to most suitable fermentation temperature range during the fermentation, meanwhile,
Also humidity value is kept to belong in default humidity range, further to promote zymogenic fermentation rate.
Specifically, lactic acid bacteria bacterium colony is 65%~90%RH suitable for humidity, and saccharomycete bacterium colony growing environment needs humidity, but
There is no specific humidity standard, so humidity range may be selected to be 65%~90%RH.
In any of the above-described technical solution, it is preferable that cooking apparatus further includes：Fluid infusion component, is connected to humidity sensor
Device, fluid infusion component include：Nozzle and liquid feeding pipeline, nozzle are set to the upper inside wall of receiving portion；Liquid feeding pipeline, liquid feeding pipeline
First end is communicated in nozzle, and the second end of liquid feeding pipeline is communicated in the peripheral hardware feed flow portion of receiving portion, wherein humidity sensor is being examined
When measuring humidity value less than default humidity value, the liquid in triggering liquid feeding pipeline conveying peripheral hardware feed flow portion, liquid is sprayed by nozzle
In the inner space of receiving portion, until humidity value is greater than or equal to default humidity value.
In the technical scheme, by humidity sensor when detecting that humidity value is less than default humidity value, feed flow is triggered
The liquid in Pipeline transport peripheral hardware feed flow portion, then liquid by nozzle spray in the inner space of receiving portion, until humidity value is more than
Or equal to until presetting humidity value.
In any of the above-described technical solution, it is preferable that cooking apparatus further includes：Stirring parts are set to the bottom of receiving portion
Inside, for being stirred to material；Driving motor is set to the bottom outside of receiving portion, is of coupled connections with stirring parts, for controlling
The operational process of stirring parts processed.
In the technical scheme, passed through with being stirred to material in the bottom inside of receiving portion by the way that stirring parts are arranged
Driving motor is set in the bottom outside of receiving portion, is of coupled connections with stirring parts, to control the operational process of stirring parts, makes material
It can be sufficiently mixed.
In any of the above-described technical solution, it is preferable that cooking apparatus is any in electric cooker, pressure cooker and bread producing machine
Kind.
The embodiment of second aspect according to the present utility model, it is also proposed that a kind of cooking methods, including：Monitor receiving portion
The first temperature value of interior material during the fermentation, and the second temperature value of monitoring material during the fermentation.
In the technical scheme, receiving portion setting is coordinated by temperature control module, for monitoring material before fermentation process
First temperature value, and the second temperature value of monitoring material during the fermentation, accurately monitor temperature, i.e., precisely monitor wheaten food
The primary condition of fermentation restrained effectively the growth and breeding of miscellaneous bacteria, reduce the damage to the bacterium colony that ferments, meanwhile, also avoid
I.e. fast-growth ferments fermentation bacterium colony before not being sufficiently mixed with cooked wheaten food making material, causes provocation process disorderly and then shadow
The occurrence of ringing wheaten food quality.
Specifically, the temperature range of most suitable zymophyte Survival Reproduction is usually 15~45 DEG C, therefore, monitors the first temperature value
The lowest temperature angle value for having to be lower than the above-mentioned temperature range of fermentation bacterium colony, to avoid zymophyte Rapid Fermentation during the fermentation,
Meanwhile low temperature environment effectively can also inhibit miscellaneous bacteria to survive, in addition, during the fermentation, monitoring second temperature value is maintained at
It states in temperature range, to improve zymophyte proliferative speed and fermentation efficiency.
It is worth it is emphasized why before fermentation process, the first temperature value of control is less than above-mentioned lowest temperature angle value,
It is to be not susceptible to go bad because low temperature environment is more conducive to the storage of wheaten food food materials.
Wherein, wheaten food can be the food such as bread, steamed bun and cake.
In any of the above-described technical solution, it is preferable that cooking methods monitor the material in receiving portion during the fermentation
The first temperature value, and monitoring material second temperature value during the fermentation specifically includes：Detecting the first temperature value
It is right when more than or equal to the first preset temperature value, or when detecting that second temperature value is greater than or equal to the second preset temperature value
Material carries out refrigerating operation；When detecting that second temperature value is less than the first preset temperature value, heating operation is carried out to material,
In, the first preset temperature value is less than the second preset temperature value.
In the technical scheme, by the first temperature value of detection and second temperature value, and detect that the first temperature value is big
When the first preset temperature value, refrigerating operation is carried out to material, fermentation process primary fermentation bacterium and miscellaneous bacteria can inhibited
Breeding, in addition, detect second temperature value be greater than or equal to the second preset temperature value when, to material carry out refrigerating operation,
And when detecting that second temperature value is less than the first preset temperature value, heating operation is carried out to material, accurately by temperature control
System makes bacterium colony ferment under most suitable fermentation temperature range in entire fermentation process, has within the scope of the most suitable fermentation temperature that ferments
Effect ground inhibits the growth and breeding of miscellaneous bacteria, reduces the damage to fermentation bacterium colony, avoid zymophyte not with cooked wheaten food making material
The occurrence of i.e. fast-growth ferments, causes provocation process disorderly and then influence wheaten food quality before material is sufficiently mixed.
Wherein, as referred to ranging from 15~45 DEG C of most suitable fermentation temperature, then the first preset temperature value is set as 15 DEG C, and second
Preset temperature value is set as 45 DEG C, namely before fermentation process, and the first temperature value is monitored by temperature sensor and cooling assembly
Less than the first preset temperature value, and during the fermentation, pass through temperature sensor, cooling assembly and heating component the second temperature of control
Angle value belongs to above-mentioned most suitable fermentation temperature range.
In any of the above-described technical solution, it is preferable that cooking methods further include：After obtaining zymophyte addition instruction,
The correspondence between instruction and the gravimetric value of material is added according to zymophyte, determines the transmission quantity and/or ferment of lactic acid bacteria bacterium colony
Adding order between the transmission quantity and lactic acid bacteria bacterium colony and saccharomycete bacterium colony of female bacterium bacterium colony；According to conveying capacity and addition time
Sequence conveys lactic acid bacteria bacterium colony and saccharomycete bacterium colony into receiving portion, wherein transmission quantity is gravimetric value or flow value.
In the technical scheme, the correspondence between the gravimetric value of material is instructed by the zymophyte addition that prestores, with
And the duration for the fermentation process that prestores, the correspondence between the gravimetric value of material is instructed according to the zymophyte addition that prestores,
Zymophyte is accurately added, efficiently avoiding zymophyte excessive addition causes waste or zymophyte deficiency to influence ferment effect,
In addition, and progress when fermenting is controlled according to the duration for the fermentation process that prestores, the user experience is improved.
Wherein, zymophyte adds the gravimetric value and/or flow value and saccharomycete bacterium colony that instruction includes lactic acid bacteria bacterium colony
Adding order between gravimetric value and/or flow value and lactic acid bacteria bacterium colony and saccharomycete bacterium colony, difference make corresponding to formula
Bacterium colony weight gravimetric value and/or flow value are different, and the process that optimal zymophyte inoculum concentration is calculated is as follows：Make the hair of wheaten food
0.2~0.3g of lactic acid bacteria bacterium colony needed for ferment process and saccharomycete 5~6g of bacterium colony, adding order can be lactic acid bacteria bacterium colony and yeast
Bacterium bacterium colony is once added simultaneously, lactic acid bacteria bacterium colony and saccharomycete bacterium colony repeatedly while being added, lactic acid bacteria bacterium colony and saccharomycete bacterium colony
Primary be separately added into repeatedly is separately added into lactic acid bacteria bacterium colony and saccharomycete bacterium colony.
Wherein, ranging from 1h~2h of the duration of setting set fermentation process.
In any of the above-described technical solution, it is preferable that cooking methods further include：While detecting second temperature value,
Humidity value in receiving portion is detected；When detecting that humidity value is less than default humidity value, the inside to receiving portion is triggered
Space carries out spray operation, until humidity value is greater than or equal to default humidity value.
In the technical scheme, by while detecting second temperature value, being detected to the humidity value in receiving portion
And control, namely keep second temperature value to belong to most suitable fermentation temperature range during the fermentation, meanwhile, also keep humidity value category
In presetting in humidity range, further to promote zymogenic fermentation rate.
Specifically, lactic acid bacteria bacterium colony is 65%~90%RH suitable for humidity, and saccharomycete bacterium colony growing environment needs humidity, but
There is no specific humidity standard, so humidity range may be selected to be 65%~90%RH.
In any of the above-described technical solution, it is preferable that cooking methods further include：It is right after completing zymogenic conveying
Material and zymophyte are stirred, wherein zymophyte includes lactic acid bacteria bacterium colony and saccharomycete bacterium colony.
In the technical scheme, passed through with being stirred to material in the bottom inside of receiving portion by the way that stirring parts are arranged
Driving motor is set in the bottom outside of receiving portion, is of coupled connections with stirring parts, to control the operational process of stirring parts, makes material
It can be sufficiently mixed.
In any of the above-described technical solution, it is preferable that cooking methods further include：Complete the monitoring to second temperature value
Afterwards, according to default baking duration and default baking temperature, the material in receiving portion is toasted.
In the technical scheme, by after completing to the monitoring of second temperature value, according to default baking duration and presetting
Baking temperature toasts the material in receiving portion, completes the final stage of cooked wheaten food making process.
Wherein it is possible to which it can be 20~35min that default baking duration range, which is arranged, default baking temperature range, which is arranged, to be
160~220 DEG C.
By above technical scheme, existed by first temperature value of the monitoring material before fermentation process, and monitoring material
Second temperature value in fermentation process, restrained effectively the growth and breeding of miscellaneous bacteria, reduces the damage to the bacterium colony that ferments, avoids
I.e. fast-growth fermentation causes provocation process disorderly and then shadow to fermentation bacterium colony before not being sufficiently mixed with cooked wheaten food making material
The occurrence of ringing wheaten food quality, in addition, being fermented simultaneously by adding lactic acid bacteria and zymophyte, in lactic acid bacteria bacterium colony metabolic process
In will produce a variety of amino acid and vitamin, improve the digestibility and biological value of flour, and then promote human consumption and suction
It receives, in addition, lactic acid bacteria bacterium colony also will produce special bioactive substance during the fermentation, these active materials have enhancing people
The potential benefit of body immunity, to further improve the nutritive value of wheaten food, make wheaten food become with nutrition, color, perfume (or spice),
The nutraceutical of taste and special healthcare function.
Description of the drawings
Fig. 1 shows the schematic block diagram of the cooking apparatus of one embodiment according to the present utility model；
Fig. 2 shows the schematic diagrames of the cooking apparatus of another embodiment according to the present utility model；
Fig. 3 shows the schematic flow diagram of the cooking methods of embodiment according to the present utility model.
Specific implementation mode
In order to be more clearly understood that the above objects, features, and advantages of the utility model, below in conjunction with the accompanying drawings and have
The utility model is further described in detail in body embodiment.It should be noted that in the absence of conflict, this Shen
The feature in embodiment and embodiment please can be combined with each other.
Many details are elaborated in the following description in order to fully understand the utility model, still, this practicality
It is novel to be implemented different from third party's mode described here using third party, therefore, the protection model of the utility model
It encloses and is not limited by following public specific embodiment.
Fig. 1 shows the schematic block diagram of the cooking apparatus of one embodiment according to the present utility model.
As Fig. 1 shows that a kind of cooking apparatus 100 of one embodiment according to the present utility model, cooking apparatus 100 are set
There is the receiving portion 102 for holding material, including：Temperature control module 104, cooperation receiving portion 102 are arranged, were fermenting for monitoring material
The first temperature value of Cheng Qian, and the second temperature value of monitoring material during the fermentation, wherein temperature control module 104 is obtaining
It is determined after fermentation instruction and enters the fermentation process.
In the technical scheme, coordinate receiving portion 102 to be arranged by temperature control module 104, fermenting for monitoring material
The first temperature value of Cheng Qian, and the second temperature value of monitoring material during the fermentation, accurately monitor temperature, i.e., precisely supervise
The primary condition for controlling wheaten food fermentation, restrained effectively the growth and breeding of miscellaneous bacteria, reduce the damage to the bacterium colony that ferments, meanwhile,
Also avoiding fermentation bacterium colony, i.e. fast-growth ferments before not being sufficiently mixed with cooked wheaten food making material, causes provocation process disorderly
And then the occurrence of influencing wheaten food quality.
Specifically, the temperature range of most suitable zymophyte Survival Reproduction is usually 15~45 DEG C, therefore, monitors the first temperature value
The lowest temperature angle value for having to be lower than the above-mentioned temperature range of fermentation bacterium colony, to avoid zymophyte Rapid Fermentation during the fermentation,
Meanwhile low temperature environment effectively can also inhibit miscellaneous bacteria to survive, in addition, during the fermentation, monitoring second temperature value is maintained at
It states in temperature range, to improve zymophyte proliferative speed and fermentation efficiency.
It is worth it is emphasized why before fermentation process, the first temperature value of control is less than above-mentioned lowest temperature angle value,
It is to be not susceptible to go bad because low temperature environment is more conducive to the storage of wheaten food food materials.
Wherein, wheaten food can be the food such as bread, steamed bun and cake.
In the above-mentioned technical solutions, it is preferable that cooking apparatus 100 further includes：Zymophyte storage module 106 is equipped with mutual
The lactic acid bacteria storage unit and saccharomycete storage unit of isolation are respectively used to storage lactic acid bacteria bacterium colony and saccharomycete bacterium colony；Transfer conduit
108, it is communicated in the inside of the inside and zymophyte storage module 106 of receiving portion 102, for adding instruction transmission according to zymophyte
Lactic acid bacteria bacterium colony and/or saccharomycete bacterium colony are to the inside of receiving portion 102.
In the technical scheme, it by the way that mutually isolated lactic acid bacteria storage unit and saccharomycete storage unit is arranged, is respectively used to
Lactic acid bacteria bacterium colony and saccharomycete bacterium colony are stored, transfer conduit 108 is communicated in the inside of receiving portion 102 and zymophyte stores up by being arranged
The inside of storing module 106, to add instruction transmission lactic acid bacteria bacterium colony and/or saccharomycete bacterium colony to receiving portion 102 according to zymophyte
Inside, on the one hand, the lactic acid by increasing the metabolism of lactic acid bacteria bacterium colony promotes the taste of wheaten food, on the other hand, lactic acid bacteria bacterium
The metabolite fallen is lactic acid, and the acid feature of lactic acid can inhibit to detest the breeding of sour miscellaneous bacteria.
Specifically, lactic acid bacteria bacterium colony have with growth conditions similar in saccharomycete bacterium colony (pH-value, temperature and humidity), two
Person may be by maltose, glucose, fructose etc. and ferment, and saccharomycete bacterium colony can be provided for lactic acid bacteria bacterium colony it is required
Growth factor, improve fermentation rate, in addition, the fermentation of lactic acid bacteria bacterium colony generates the organic acids such as lactic acid, it is soft to impart wheaten food
Pleasant tart flavour, and lactic acid can't influence the metabolic process of saccharomycete, namely cooperateed in lactic acid bacteria bacterium colony and saccharomycete bacterium colony
Fermentation rate is promoted under the action of fermentation, meanwhile, also improve the nutritive value and eating mouth feel of wheaten food.
It is worth it is emphasized that will produce a variety of amino acid and vitamin in lactic acid bacteria bacterium colony metabolic process, improving
The digestibility and biological value of flour, and then promote human consumption and absorption, in addition, lactic acid bacteria bacterium colony is during the fermentation also
Special bioactive substance is will produce, these active materials have the potential benefit enhanced human immunity, to further carry
The high nutritive value of wheaten food, makes wheaten food become the nutraceutical with nutrition, color and special healthcare function.
Wherein, lactic acid bacteria bacterium colony metabolic process formula includes：
C6H12O6→2CH3CH (OH) COOH,
CH3CH(OH)COOH+C2H5OH→CH3CH(OH)COOC2H5,
From above-mentioned metabolic process formula as it can be seen that lactic acid bacteria bacterium colony decomposes material so that wheaten food air vent wall it is thinning and
Translucent, wheaten food soft texture is fine and smooth, and texture is more uniform.
In the above-mentioned technical solutions, it is preferable that temperature control module 104 includes：Temperature sensor 1042 is set to receiving portion 102
Inside region, inside region is to carry the region of material, for detecting the first temperature value and second temperature value；Cooling assembly
1044, it is connected to temperature sensor 1042, cooling assembly 1044 is detecting that it is default warm that the first temperature value is greater than or equal to first
When angle value, refrigerating operation is carried out to material, and when detecting that second temperature value is greater than or equal to the second preset temperature value, it is right
Material carries out refrigerating operation；Component 1046 is heated, temperature sensor 1042 is connected to, heating component 1046 is detecting the second temperature
When angle value is less than the first preset temperature value, heating operation is carried out to material, wherein the first preset temperature value is less than the second default temperature
Angle value.
In the technical scheme, the first temperature value and second temperature value are detected by the way that temperature sensor 1042 is arranged, and
When setting cooling assembly 1044 detects that the first temperature value is greater than or equal to the first preset temperature value, refrigeration behaviour is carried out to material
Make, it can be in the breeding for inhibiting fermentation process primary fermentation bacterium and miscellaneous bacteria, in addition, detecting that second temperature value is greater than or equal to the
When two preset temperature values, refrigerating operation is carried out to material, and setting heating component 1046 is detecting that second temperature value is less than
When the first preset temperature value, heating operation is carried out to material, accurately controls temperature within the scope of the most suitable fermentation temperature that ferments,
So that bacterium colony is fermented under most suitable fermentation temperature range in entire fermentation process, restrained effectively the growth and breeding of miscellaneous bacteria, subtract
The damage to the bacterium colony that ferments is lacked, avoiding zymophyte, i.e. fast-growth is sent out before not being sufficiently mixed with cooked wheaten food making material
Ferment, the occurrence of causing provocation process disorderly and then influence wheaten food quality.
Wherein, as referred to ranging from 15~45 DEG C of most suitable fermentation temperature, then the first preset temperature value is set as 15 DEG C, and second
Preset temperature value is set as 45 DEG C, namely before fermentation process, passes through temperature sensor 1042 and the monitoring of cooling assembly 1,044 the
One temperature value is less than the first preset temperature value, and during the fermentation, pass through temperature sensor 1042, cooling assembly 1044 and system
Hot component 1046 controls second temperature value and belongs to above-mentioned most suitable fermentation temperature range.In any of the above-described technical solution, preferably
Ground, zymophyte storage module 106 are set to the top of receiving portion 102, electrically-controlled valve 1082 and flowmeter are equipped in transfer conduit 108
1084, when electrically-controlled valve 1082 is opened, flowmeter 1084 is detected the flow value of lactic acid bacteria bacterium colony and/or saccharomycete bacterium colony,
Flowmeter 1084 when detecting that flow value is equal with preset flow value, close by triggering electrically-controlled valve 1082.
In the technical scheme, it is located at the top of receiving portion 102 by the way that zymophyte storage module 106 is arranged, and is passing
Electrically-controlled valve 1082 and flowmeter 1084 are equipped in defeated pipeline 108 to control zymogenic transport Stream magnitude, flowmeter 1084 is automatically controlled
Automatic Conveying is zymogenic simultaneously realizing for valve 1082, has accurately controlled matching for lactic acid bacteria bacterium colony and/or saccharomycete bacterium colony
Than ratio, the eating mouth feel of wheaten food is improved.
In any of the above-described technical solution, it is preferable that zymophyte storage module 106 is set to the top of receiving portion 102, passes
Electrically-controlled valve 1082 and weight sensor 1086 are equipped in defeated pipeline 108, when electrically-controlled valve 1082 is opened, weight sensor 1086 is to breast
The gravimetric value of sour bacterium bacterium colony and/or saccharomycete bacterium colony is detected, and weight sensor 1086 is detecting gravimetric value and default weight
When magnitude is equal, triggering electrically-controlled valve 1082 is closed.
In the technical scheme, it is located at the top of receiving portion 102 by the way that zymophyte storage module 106 is arranged, and is passing
Electrically-controlled valve 1082 and flowmeter 1084 are equipped in defeated pipeline 108 to control zymogenic conveying gravimetric value, flowmeter 1084 is automatically controlled
Automatic Conveying is zymogenic simultaneously realizing for valve 1082, has accurately controlled matching for lactic acid bacteria bacterium colony and/or saccharomycete bacterium colony
Than ratio, the eating mouth feel of wheaten food is improved.
In any of the above-described technical solution, it is preferable that cooking apparatus 100 further includes：Memory 110 is connected to transmission
Pipeline 108, the correspondence for prestoring between zymophyte addition instruction and the gravimetric value of material, and the fermentation process that prestores
Duration, wherein zymophyte adds the gravimetric value that instruction includes lactic acid bacteria bacterium colony and/or flow value and saccharomycete bacterium colony
Gravimetric value and/or flow value and lactic acid bacteria bacterium colony and saccharomycete bacterium colony between adding order.
In the technical scheme, by memory 110 is set with prestore zymophyte addition instruction and the gravimetric value of material it
Between correspondence, and the fermentation process that prestores duration, according to zymophyte addition instruction and the gravimetric value of material of prestoring
Between correspondence, accurately add zymophyte, efficiently avoid zymophyte excessive addition cause waste or zymophyte not
Foot influences ferment effect, in addition, and progress when fermenting is controlled according to the duration for the fermentation process that prestores, improve user's body
It tests.
Wherein, zymophyte adds the gravimetric value and/or flow value and saccharomycete bacterium colony that instruction includes lactic acid bacteria bacterium colony
Adding order between gravimetric value and/or flow value and lactic acid bacteria bacterium colony and saccharomycete bacterium colony, difference make corresponding to formula
Bacterium colony weight gravimetric value and/or flow value are different, and the process that optimal zymophyte inoculum concentration is calculated is as follows：Make the hair of wheaten food
0.2~0.3g of lactic acid bacteria bacterium colony needed for ferment process and saccharomycete 5~6g of bacterium colony, adding order can be lactic acid bacteria bacterium colony and yeast
Bacterium bacterium colony is once added simultaneously, lactic acid bacteria bacterium colony and saccharomycete bacterium colony repeatedly while being added, lactic acid bacteria bacterium colony and saccharomycete bacterium colony
Primary be separately added into repeatedly is separately added into lactic acid bacteria bacterium colony and saccharomycete bacterium colony.
Wherein, ranging from 1h~2h of the duration of setting set fermentation process.
It is worth it is emphasized that the adding order in the utility model includes but not limited to the above-mentioned addition side enumerated
Formula.
In any of the above-described technical solution, it is preferable that cooking apparatus 100 further includes：Humidity sensor 112 is set to and holds
It receives the inside in portion 102, is connected to the controller of transfer conduit 108, for while detecting second temperature value, to receiving portion
Humidity value in 102 is detected.
In the technical scheme, by the way that humidity sensor 112 is arranged while detecting second temperature value, to receiving portion
Humidity value in 102 is detected and controls, namely keeps second temperature value to belong to most suitable fermentation temperature model during the fermentation
It encloses, meanwhile, also humidity value is kept to belong in default humidity range, further to promote zymogenic fermentation rate.
Specifically, lactic acid bacteria bacterium colony is 65%~90%RH suitable for humidity, and saccharomycete bacterium colony growing environment needs humidity, but
There is no specific humidity standard, so humidity range may be selected to be 65%~90%RH.
In any of the above-described technical solution, it is preferable that cooking apparatus 100 further includes：Fluid infusion component 114 is connected to wet
Sensor 112 is spent, fluid infusion component 114 includes：Nozzle 1142 and liquid feeding pipeline 1144, nozzle 1142 are set to the interior of receiving portion 102
Portion's upper side wall；The first end of liquid feeding pipeline 1144, liquid feeding pipeline 1144 is communicated in nozzle 1142, the second end of liquid feeding pipeline 1144
Be communicated in the peripheral hardware feed flow portion of receiving portion 102, wherein humidity sensor 112 when detecting that humidity value is less than default humidity value,
The liquid that liquid feeding pipeline 1144 conveys peripheral hardware feed flow portion is triggered, liquid sprays empty in the inside of receiving portion 102 by nozzle 1142
Between, until humidity value is greater than or equal to default humidity value.
In the technical scheme, by humidity sensor 112 when detecting that humidity value is less than default humidity value, triggering supplies
Liquid pipeline 1144 conveys the liquid in peripheral hardware feed flow portion, and then liquid is sprayed by nozzle 1142 in the inner space of receiving portion 102,
The cooking apparatus 100 until humidity value is greater than or equal to default humidity value.
In any of the above-described technical solution, it is preferable that cooking apparatus 100 further includes：Stirring parts 116 are set to receiving portion
102 bottom inside, for being stirred to material；Driving motor 118 is set to the bottom outside of receiving portion 102, with stirring parts
116 are of coupled connections, the operational process for controlling stirring parts 116.
In the technical scheme, by the way that stirring parts 116 are arranged in the bottom inside of receiving portion 102, to stir material
It mixes, by the way that driving motor 118 is arranged in the bottom outside of receiving portion 102, is of coupled connections with stirring parts 116, to control stirring parts
116 operational process, enables material to be sufficiently mixed.
In any of the above-described technical solution, it is preferable that cooking apparatus 100 is in electric cooker, pressure cooker and bread producing machine
It is any.
The cooking apparatus of embodiment according to the present utility model is specifically described with reference to Fig. 2 to Fig. 3.
Embodiment one：
Fig. 2 shows the schematic diagrames of the cooking apparatus of embodiment one according to the present utility model.
Cooking apparatus 200 according to the present utility model is the embodiment of bread producing machine as shown in Figure 2, including：Transmission pipeline
108 are communicated in the receiving portion 102 of bread producing machine, and zymophyte storage module 106 includes lactic acid bacteria culturers room 2022 and yeast seeds
Room 2024, stirring parts 116 include the stirring rod 204 of 102 bottom inside of receiving portion, and temperature control module 104 includes being set to receiving portion 102
The temperature sensor 1042 that the heating dish 206 and fitting receiving portion 102 of bottom outside are arranged, in addition, following due to cooling assembly
Loop system is more complex, and cooling assembly is not shown in Fig. 2.
Embodiment two：
Fig. 3 shows the schematic flow diagram of the cooking methods of embodiment two according to the present utility model.
As Fig. 3 shows the cooking methods of embodiment two according to the present utility model, including：Step S302, monitoring accommodate
The first temperature value of material during the fermentation in portion, and the second temperature value of monitoring material during the fermentation；Step
S304 adds the correspondence between instruction and the gravimetric value of material, really after obtaining zymophyte addition instruction according to zymophyte
Determine between the transmission quantity of lactic acid bacteria bacterium colony and/or the transmission quantity of saccharomycete bacterium colony and lactic acid bacteria bacterium colony and saccharomycete bacterium colony
Adding order；Step S306 conveys lactic acid bacteria bacterium colony and saccharomycete bacterium colony into receiving portion according to conveying capacity and adding order；Step
Rapid S308 is detected the humidity value in receiving portion while detecting second temperature value；Step S310 is wet detecting
When angle value is less than default humidity value, triggering carries out spray operation to the inner space of receiving portion, until humidity value is greater than or equal in advance
If until humidity value；Step S312 is stirred material and the zymophyte after completing zymogenic conveying；Step
S314, after completing to the monitoring of second temperature value, according to default baking duration and default baking temperature, to the object in receiving portion
Material is toasted.
Wherein, ranging from 15~45 DEG C of most suitable fermentation temperature.
The technical solution of the utility model is described in detail above in association with attached drawing, by monitoring material before fermentation process
First temperature value, and the second temperature value of monitoring material during the fermentation, restrained effectively the growth and breeding of miscellaneous bacteria, subtract
The damage to the bacterium colony that ferments is lacked, avoiding fermentation bacterium colony, i.e. fast-growth is sent out before not being sufficiently mixed with cooked wheaten food making material
The occurrence of ferment causes provocation process disorderly and then influences wheaten food quality, in addition, by adding lactic acid bacteria and zymophyte simultaneously
Fermentation, will produce a variety of amino acid and vitamin in lactic acid bacteria bacterium colony metabolic process, improves the digestibility and biology of flour
Valence, and then human consumption and absorption are promoted, in addition, lactic acid bacteria bacterium colony also will produce special bioactivity during the fermentation
Substance, these active materials have the potential benefit enhanced human immunity, to further improve the nutritive value of wheaten food, make
Wheaten food becomes the nutraceutical with nutrition, color and special healthcare function.
The preferred embodiment that these are only the utility model, is not intended to limit the utility model, for this field
Technical staff for, various modifications and changes may be made to the present invention.Within the spirit and principle of the utility model,
Any modification, equivalent replacement, improvement and so on should be included within the scope of protection of this utility model.
Claims (10)
1. a kind of cooking apparatus, the cooking apparatus is equipped with the receiving portion for holding material, which is characterized in that the cooking apparatus packet
It includes：
Temperature control module, the setting of cooperation described accommodation section, for monitoring first temperature value of the material before fermentation process, and
Second temperature value of the material in the fermentation process is monitored,
Wherein, the temperature control module determines after obtaining fermentation instruction enters the fermentation process.
2. cooking apparatus according to claim 1, which is characterized in that further include：
Zymophyte storage module is equipped with mutually isolated lactic acid bacteria storage unit and saccharomycete storage unit, is respectively used to storage lactic acid
Bacterium bacterium colony and saccharomycete bacterium colony；
Transfer conduit is communicated in the inside of the inside and the zymophyte storage module of described accommodation section, for according to zymophyte
Addition instruction transmits the lactic acid bacteria bacterium colony and/or the saccharomycete bacterium colony to the inside of described accommodation section.
3. cooking apparatus according to claim 1, which is characterized in that the temperature control module includes：
Temperature sensor is set to the inside region of described accommodation section, and the inside region is to carry the region of the material, is used for
Detect first temperature value and the second temperature value；
Cooling assembly, is connected to the temperature sensor, and the cooling assembly is detecting that first temperature value is more than or waits
When the first preset temperature value, refrigerating operation carried out to the material, and is detecting that the second temperature value is more than or waits
When the second preset temperature value, refrigerating operation is carried out to the material；
Component is heated, the temperature sensor is connected to, the heating component is detecting that it is described that the second temperature value is less than
When the first preset temperature value, heating operation is carried out to the material,
Wherein, first preset temperature value is less than second preset temperature value.
4. cooking apparatus according to claim 2, which is characterized in that
The zymophyte storage module is set to the top of described accommodation section, and electrically-controlled valve and flowmeter are equipped in the transfer conduit,
When the electrically-controlled valve is opened, the flowmeter examines the flow value of the lactic acid bacteria bacterium colony and/or the saccharomycete bacterium colony
It surveys, the flowmeter triggers the electrically-controlled valve and close when detecting that the flow value is equal with preset flow value.
5. cooking apparatus according to claim 2, which is characterized in that
The zymophyte storage module is set to the top of described accommodation section, and electrically-controlled valve is equipped in the transfer conduit and weight senses
Device, when the electrically-controlled valve is opened, gravimetric value of the weight sensor to the lactic acid bacteria bacterium colony and/or the saccharomycete bacterium colony
It is detected, the weight sensor triggers the electrically-controlled valve and close when detecting that the gravimetric value is equal with preset weight value
It closes.
6. cooking apparatus according to claim 2, which is characterized in that further include：
Memory is connected to the transfer conduit, for prestore zymophyte addition instruction and the material gravimetric value it
Between correspondence, and the fermentation process that prestores duration,
Wherein, the zymophyte adds the gravimetric value and/or flow value and the yeast that instruction includes the lactic acid bacteria bacterium colony
Adding order between the gravimetric value and/or flow value of bacterium bacterium colony and the lactic acid bacteria bacterium colony and the saccharomycete bacterium colony.
7. cooking apparatus according to claim 2, which is characterized in that further include：
Humidity sensor is set to the inside of described accommodation section, is connected to the controller of the transfer conduit, for described in detection
While second temperature value, the humidity value in described accommodation section is detected.
8. cooking apparatus according to claim 7, which is characterized in that further include：
Fluid infusion component, is connected to the humidity sensor, and the fluid infusion component includes：
Nozzle and liquid feeding pipeline, the nozzle are set to the upper inside wall of described accommodation section；
The first end of liquid feeding pipeline, the liquid feeding pipeline is communicated in the nozzle, and the second end of the liquid feeding pipeline is communicated in institute
The peripheral hardware feed flow portion of receiving portion is stated,
Wherein, for the humidity sensor when detecting that the humidity value is less than default humidity value, triggering liquid feeding pipeline conveys institute
The liquid in peripheral hardware feed flow portion is stated, the liquid is sprayed by the nozzle in the inner space of described accommodation section, until the humidity
Until value is greater than or equal to the default humidity value.
9. cooking apparatus according to any one of claim 1 to 8, which is characterized in that further include：
Stirring parts are set to the bottom inside of described accommodation section, for being stirred to the material；
Driving motor is set to the bottom outside of described accommodation section, is of coupled connections with the stirring parts, for controlling the stirring parts
Operational process.
10. cooking apparatus according to any one of claim 1 to 8, which is characterized in that
The cooking apparatus is any one of electric cooker, pressure cooker and bread producing machine.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201720816694.5U CN207604882U (en) | 2017-07-07 | 2017-07-07 | Cooking apparatus |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201720816694.5U CN207604882U (en) | 2017-07-07 | 2017-07-07 | Cooking apparatus |
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| CN207604882U true CN207604882U (en) | 2018-07-13 |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109199163A (en) * | 2017-07-07 | 2019-01-15 | 佛山市顺德区美的电热电器制造有限公司 | Cooking apparatus and cooking methods |
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2017
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109199163A (en) * | 2017-07-07 | 2019-01-15 | 佛山市顺德区美的电热电器制造有限公司 | Cooking apparatus and cooking methods |
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