Intelligent electric steaming box and control method thereof

Abstract

An embodiment of the invention discloses a control method of an intelligent electric steaming box. The control method comprises detecting spatial temperature values and spatial humidity values of an inner container of the electric steaming box in real time; periodically detecting surface temperature values and altitude values of a dough placed in the inner container of the electric steaming box; controlling a dough fermentation process according to the detected spatial temperature values and spatial humidity values; and judging the status of each stage in the dough fermentation process according to the detected surface temperature values and / or altitude values, wherein the dough fermentation process comprises a fermentation stage and a curing stage. The embodiment of the invention also discloses the intelligent electric steaming box.

Description

technical field [0001] Embodiments of the present invention relate to cooking device control technology, especially to an intelligent electric steamer and a control method thereof. Background technique [0002] In the process of making pastry, pastry and bread, fermentation is a very critical process. The purpose of dough fermentation is to decompose starch and sugar in flour by yeast to produce carbon dioxide gas and ethanol. Carbon dioxide gas is wrapped by gluten to form uniform and fine pores , to make the dough rise. The temperature, humidity and time of dough fermentation are directly related to the quality of the dough. If the temperature is too low or too high, the activity of yeast will be affected; An important factor is that the dough with too short fermentation time is called dead dough, and the dough with fermentation time is called old dough, which affects the taste. [0003] At present, the process of making pasta on the market basically depends on the metho...

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Problems solved by technology

[0003] At present, the process of making pasta on the market basically depends on the method of heating water vapor in a pot to keep the dough fermented. The temperature change and the length of time during the heat preservation process will affect the success rate of the fermentation process, and the current fermentation method has a low success rate, which seriously affects food. taste

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