Milk warmer and water-bathing milk warming method used by the same

Abstract

The invention discloses a milk warmer and a water-bathing milk warming method used by the same. The milk warmer is characterized in that a milk bottle conforms to the following condition: lambda / d >=0.2; the milk warmer comprises a heating member, a temperature sensor and a control circuit; a method for performing heating and temperature controlling on water comprises the steps that step one, a semiconductor refrigerating piece is utilized to heat the water to a critical temperature A, heating is stopped, wherein the critical temperature A is 45-65 DEG C; step two, the temperature differencebetween the hot end and cold end of the semiconductor refrigerating piece and the heat absorbing effect of the cold end to the hot end after heating is stopped are utilized to perform rapid temperature reduction on the water; step three, when the temperature of the water is rapidly reduced to a target temperature T, the heating operation of the semiconductor refrigerating piece is utilized to maintain the temperature of the water to be constant at the target temperature T, and therefore milk liquid in the milk bottle can rapidly, accurately and uniformly reach the target temperature T.

Description

technical field [0001] The invention relates to a milk warming method, in particular to a milk warming method and a milk warmer adopting the method. Background technique [0002] A milk warmer, also known as a milk warmer or a milk heater, is a device used to heat milk. Breastfeeding or milk feeding of infants and young children requires appropriate temperature. When infants drink milk intermittently, the temperature of milk will drop after a short period of storage (especially in winter). When the temperature of milk is lower than 35 degrees Celsius , drinking by infants and young children will cause gastrointestinal discomfort or difficulty in absorption, which brings great inconvenience to feeding, or the stored milk taken out of the refrigerator must be heated before it can be given to children to drink. Early warm milk products have the following defects: First, the temperature cannot be controlled, which can easily cause insufficient heating, which is not conducive to...

AI Technical Summary

Problems solved by technology

Breastfeeding or milk feeding of infants and young children requires appropriate temperature. When infants drink milk intermittently, the temperature of milk will drop after a short period of storage (especially in winter). When the temperature of milk is lower than 35 degrees Celsius , drinking by infants and young children will cause gastrointestinal discomfort or difficulty in absorption, which brings great inconvenience to feeding, or the stored milk taken out of the refrigerator must be heated before it can be given to children to drink. Early warm milk products have the following defects: First, the temperature cannot be controlled, which can easily cause insufficient heating, which is not conducive to infants' consumption, or overheating will cause the nutrition loss of milk and other infant foods, and even cause burns; second, the uniformity is poor, and the internal and external heating often occurs. When the outside reaches the heating temperature, the inside temperature is still low, which is not conducive to infants and young children; with the continuous development of science and technology, intelligent warm milk products are gradually entering the market

[0003] There are many warm milk products on the market, but for the sake of safety and sanitation, the temperature control can only be controlled outside the bottle, and the actual milk temperature in the bottle cannot be accurately grasped, which is a common problem in existing milk warmers Question, the representative bottle warmer can be found in the Chinese patent CN205514165U. The milk warmer realizes the simultaneous adjustment of milk and warm milk. The milk is warmed during the rotation of the bottle, which can ensure the uniformity of warm milk. The specific milk temperature cannot be accurately grasped, resulting in a large difference between the final displayed temperature and the liquid temperature in the bottle, and the temperature rise is not fast enough

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