Control method and device for automatic pasta production equipment

Abstract

The invention provides a control method and device for automatic production equipment of cooked wheaten food. The automatic production equipment comprises a bracket and a stirring groove detachably arranged in the bracket, wherein the stirring groove is provided with unique ID information, a temperature sensor, a humidity sensor and an acidity and alkalinity sensor. The control method comprises the following steps of: a master controller acquires information of the temperature sensor, the humidity sensor and the acidity and alkalinity sensor of the stirring groove arranged on the bracket and calls process parameters preset correspondingly to the information; the information and the process parameters are bound and stored with the ID information of the stirring groove arranged in the bracket, wherein the ID information of the stirring groove arranged in the bracket is acquired by the master controller; according to the called process parameters, the automatic production equipment is controlled to work. The control method and device provided by the invention has the advantages that the automatic production of the automatic production equipment for consistent-taste cooked wheaten food is realized, the dependency on the operation and the skilled experience of operators are not needed, and the operators do not need to contact the cooked wheaten food directly.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a control method and device for automatic pasta production equipment. Background technique [0002] Chinese traditional food embodies the long and glorious farming and food culture of the Chinese nation, and traditional fermented pasta products are the representative of Chinese food culture. Thousands of years of inheritance have integrated traditional fermented noodle products into the food culture of the Chinese people, playing the leading role on the dining table. For example, steamed bread, a fermented flour product, is the staple food of more than 60% of consumers in my country, accounting for more than 30% of the total flour food consumption. [0003] The huge business opportunities of traditional fermented pasta also bring opportunities to enterprises, such as fermented pasta additives, fermented pasta production equipment, industrialized production of fermented pasta, etc....

AI Technical Summary

Problems solved by technology

[0007] 1. Severe residue pollution and mechanical pollution;

[0008] 2. The process requires manual contact with materials, which cannot meet high-quality hygiene standards;

[0009] 3. The equipment space is separated, the transfer of intermediate materials cannot be avoided, the production and processing procedures are discontinuous, and the production efficiency is low;

[0010] 4. The production process relies on human operation and skilled experience, and it is difficult to guarantee the consistency of the process

[0011] At the same time, industrialized production requires large-scale equipment, high cost, large land occupation, high energy consumption, large investment, and many personnel requirements. It is difficult to ensure consistent minimum output requirements and taste, and is not suitable for community-based production scale requirements.

Workshop production, lack of complete equipment, cannot form automated processing, uncontrollable operation / hygienic environment, hidden food safety hazards, difficult to increase production capacity, not suitable for small batches and multi-variety production requirements, and cannot satisfy people's demand for multi-variety and healthy food requirements

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