Microwave oven dough fermentation control method, microwave oven, control terminal and storage medium

Abstract

The invention discloses a microwave oven dough fermentation control method, a microwave oven, a control terminal and a storage medium. The method comprises the following steps: obtaining the mass of dough to be fermented and the input power of the microwave oven; determining a heating time according to the mass of the dough to be fermented and the input power of the microwave oven; and controllingthe microwave oven to perform heating operation at the input power for the heating time, stopping the heating operation of the microwave oven, and fermenting the dough to be fermented for preset duration. The heating time of the microwave oven in the scheme is related to the mass of the dough to be fermented and the input power, and is targeted; the microwave oven is controlled to operate for theheating time, so that a large amount of thalli in the dough to be fermented can be activated to grow, and the heating is stopped at the moment to prevent high-temperature sterilization and to delay thallus senescence; and then the fermentation is carried out within the preset duration with biological heat generated by a large number of thalli and the residual heat of the microwave oven, so that the dry dough surface caused by the long-time heating of the dough to be fermented is avoided, and the power consumption is reduced at the same time.

Description

technical field [0001] The invention relates to the technical field of smart home, in particular to a method for controlling dough fermentation in a microwave oven, a microwave oven, a control terminal and a storage medium. Background technique [0002] At present, when making steamed buns and steamed buns, dough fermentation is required. There are many dough fermentation equipment on the market, including steam fermentation, barbecue fermentation, hot air fermentation, etc. Regardless of the fermentation method, the temperature is usually controlled at about 40°C and kept at a constant temperature for 40 minutes. to complete the fermentation process. That is to say, whether it is steam fermentation, barbecue fermentation, or hot air fermentation, it needs to be heated all the way, the temperature of the cavity is controlled at a constant temperature, and the dough is heated to achieve fermentation through heat transfer. However, this consumes a lot of power, and heating fo...

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Problems solved by technology

[0003] The main purpose of the present invention is to provide a microwave oven dough fermentation control method, microwave oven and storage medium, aiming to solve the technical problems in the prior art that the dough fermentation consumes a lot of electricity and the surface of the dough is dry due to prolonged heating

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