Food fermentation control method, refrigerator and computer readable storage medium

Abstract

The invention provides a food fermentation control method, a refrigerator and a computer readable storage medium. The food fermentation control method comprises the following steps: acquiring a target oxygen concentration range corresponding to food to be fermented; and the electrochemical module is controlled to generate oxygen through electrochemical reaction, and the oxygen is discharged into the refrigeration box body, so that the current oxygen concentration in the refrigeration box body is within the target oxygen concentration range. The cold storage box body adopts a sealed direct cooling mode, so that a low-temperature and high-humidity environment can be provided; in addition, the oxygen content in the refrigeration space can be increased by carrying the electrochemical module, so that a high-oxygen environment can be provided; therefore, fermentation can be performed under high-oxygen, low-temperature and high-humidity conditions, food flavor can be more unique, food aging can be delayed, the fermentation process is more stable and controllable, and the problems that food is easy to become sour due to too fast normal-temperature fermentation, low-temperature fermentation is too slow, the flavor is not faint scent and the like can be solved; the activity of low-temperature fermentation yeast of the food is effectively promoted; the unique flavor formation of the fermented food is improved.

Description

Technical Field

[0001] The present application relates to the technical field of refrigerators, and in particular to a food fermentation control method, a refrigerator, and a computer-readable storage medium. Background Art

[0002] In the relevant technology, fermentation refers to the process in which people use the life activities of microorganisms under aerobic or anaerobic conditions to prepare the microbial cells themselves, or direct metabolites or secondary metabolites. For example, for dough fermentation, it is actually the generation of biological leavening dough, which adopts the biological leavening method, that is, introducing yeast, and under suitable temperature, humidity and oxygen conditions, the yeast is allowed to grow and reproduce to produce gas, thereby making the dough puffy and soft. This kind of dough is called biological leavening dough, also known as fermented dough. However, existing dough fermentation often has problems such as too fast fermentation at room temperature and easy sourness, too slow fermentation at low temperature, and lack of fragrance, which will affect the pore morphology and taste of the fermented dough and reduce the flavor quality of the dough. Summary of the invention

[0003] The present application aims to solve at least one of the technical problems existing in the prior art. To this end, the present application proposes a food fermentation control method, a refrigerator and a computer-readable storage medium, aiming to improve the flavor quality of fermented food.

[0004] In a first aspect, an embodiment of the present application provides a food fermentation control method, which is applied to a refrigerator, wherein the refrigerator is provided with an electrochemical module and a refrigeration box body with a sealing function, wherein the refrigeration box body is used to store food to be fermented, and the electrochemical module is connected to the refrigeration box body; the food fermentation control method comprises:

[0005] Obtaining a target oxygen concentration range corresponding to the food to be fermented;

[0006] The electrochemical module is controlled to generate oxygen through an electrochemical reaction, and the oxygen is discharged into the interior of the refrigerated box body, so that the current oxygen concentration inside the refrigerated box body is within the target oxygen concentration range.

[0007] According to some embodiments of the present application, obtaining a target oxygen concentration range corresponding to the food to be fermented includes:

[0008] Get the set flavor type and taste type;

[0009] A target oxygen concentration range corresponding to the food to be fermented is determined according to the flavor type and the taste type.

[0010] According to some embodiments of the present application, the electrochemical module includes a module box body provided with a cathode and an anode, and the module box body is connected to the interior of the refrigerated box body through a conduit; when the module box body stores an electrolyte, controlling the electrochemical module to generate oxygen through an electrochemical reaction and discharging the oxygen into the interior of the refrigerated box body includes:

[0011] The electrolyte and the air in the external environment of the refrigerated box body are subjected to oxygen reduction reaction on oxygen in the air under the action of the cathode to obtain hydroxide ions;

[0012] The hydroxide ions undergo oxygen evolution reaction under the action of the anode to precipitate water and oxygen;

[0013] The separated oxygen is discharged into the interior of the refrigeration box body through the conduit.

[0014] According to some embodiments of the present application, controlling the electrochemical module to generate oxygen through an electrochemical reaction includes:

[0015] Obtaining the current oxygen concentration inside the refrigerated box;

[0016] When the current oxygen concentration is less than a first oxygen concentration, the electrochemical module is controlled to generate oxygen through an electrochemical reaction, wherein the first oxygen concentration is less than or equal to a lower limit value of the target oxygen concentration range.

[0017] According to some embodiments of the present application, the food fermentation control method further includes:

[0018] Obtaining the current oxygen concentration inside the refrigerated box;

[0019] When the current oxygen concentration is greater than a second oxygen concentration, the electrochemical module is controlled to stop the electrochemical reaction, wherein the second oxygen concentration is greater than or equal to a lower limit value of the target oxygen concentration range.

[0020] According to some embodiments of the present application, before controlling the electrochemical module to generate oxygen through an electrochemical reaction, the food fermentation control method further includes one of the following:

[0021] receiving a fermentation function instruction, and controlling the electrochemical module to start according to the fermentation function instruction;

[0022] Receive a door closing instruction of the refrigeration box body, and control the electrochemical module to start according to the door closing instruction.

[0023] According to some embodiments of the present application, obtaining a target oxygen concentration range corresponding to the food to be fermented includes:

[0024] Acquiring food information of the food to be fermented;

[0025] A target oxygen concentration range corresponding to the food information is determined according to the food information and preset mapping relationship information.

[0026] According to some embodiments of the present application, the food fermentation control method further includes:

[0027] Detecting the real-time quality status of the food to be fermented placed inside the refrigerated box;

[0028] Determining a recommended oxygen concentration within the target oxygen concentration range according to the food to be fermented;

[0029] The current oxygen concentration is adjusted according to the real-time quality status so that a difference between the current oxygen concentration and the recommended oxygen concentration is less than a first preset value.

[0030] According to some embodiments of the present application, the detecting of the real-time quality status of the food to be fermented placed inside the refrigerated box body includes one of the following:

[0031] Scanning the food to be fermented placed in the refrigerated box body by a spectrometer to obtain a spectrum of the food to be fermented, determining the internal pore state of the food to be fermented according to the spectrum, and determining the quality state of the food to be fermented according to the internal pore state;

[0032] The food to be fermented placed in the refrigerated box body is photographed by a camera to obtain a picture of the food to be fermented, the surface pore state of the food to be fermented is determined according to the picture, and the quality state of the food to be fermented is determined according to the surface pore state.

[0033] In a second aspect, an embodiment of the present application provides a refrigerator comprising: a memory, a processor, and a computer program stored in the memory and executable on the processor, wherein the processor executes the food fermentation control method of the first aspect described above when running the computer program.

[0034] In a third aspect, an embodiment of the present application provides a computer-readable storage medium storing computer-executable instructions, wherein the computer-executable instructions are used to execute the food fermentation control method as described in the first aspect above.

[0035] According to the technical solution of the embodiment of the present application, at least the following beneficial effects are achieved: first, the embodiment of the present application will obtain the target oxygen concentration range corresponding to the food to be fermented; then, the embodiment of the present application will control the electrochemical module to generate oxygen through electrochemical reaction, and discharge the oxygen into the interior of the refrigerated box body, so that the current oxygen concentration inside the refrigerated box body is within the target oxygen concentration range. Since the refrigerated box body is placed in the refrigerated space of the refrigerator, a sealed direct cooling method is adopted, so that the low temperature and high humidity environment required for fermentation can be provided; in addition, the embodiment of the present application can also improve the oxygen content inside the refrigerated space by carrying an electrochemical module, so as to provide the high oxygen environment required for fermentation; therefore, the embodiment of the present application can ferment under high oxygen, low temperature and high humidity conditions, which can make the food flavor more unique, delay food aging, and make the fermentation process more stable and controllable, and can solve the problems of food fermentation at room temperature too fast and easy to sour, low temperature fermentation too slow, and the flavor is not fragrant, and finally achieve the purpose of improving the pore morphology and taste of fermented food, effectively promoting the activity of low temperature fermentation yeast of food and enhancing the formation of unique flavor of fermented food.

[0036] Additional aspects and advantages of the present application will be given in part in the description below, and in part will become apparent from the description below, or will be learned through the practice of the present application. BRIEF DESCRIPTION OF THE DRAWINGS

[0037] The accompanying drawings are used to provide further understanding of the technical solution of the present application and constitute a part of the specification. Together with the embodiments of the present application, they are used to explain the technical solution of the present application and do not constitute a limitation on the technical solution of the present application.

[0038] Figure 1 This is a schematic diagram of the installation structure of a refrigeration box body and an electrochemical module provided by an embodiment of the present application;

[0039] Figure 2 This is a schematic diagram of the structural decomposition of an electrochemical module provided by one embodiment of the present application;

[0040] Figure 3 is a flow chart of a food fermentation control method provided by an embodiment of the present application;

[0041] Figure 4 is a flow chart of a food fermentation control method provided by another embodiment of the present application;

[0042] Figure 5 is a flow chart of a food fermentation control method provided by another embodiment of the present application;

[0043] Figure 6 is a flow chart of a food fermentation control method provided by another embodiment of the present application;

[0044] Figure 7is a flow chart of a food fermentation control method provided by another embodiment of the present application;

[0045] Figure 8 is a flow chart of a food fermentation control method provided by another embodiment of the present application;

[0046] Fig. 9 is a flow chart of a food fermentation control method provided by another embodiment of the present application;

[0047] Fig.10 is a flow chart of a food fermentation control method provided by another embodiment of the present application;

[0048] Fig.11 is a flow chart of a food fermentation control method provided by another embodiment of the present application;

[0049] Fig.12 is a flow chart of a food fermentation control method provided by another embodiment of the present application;

[0050] Fig.13 is a flow chart of a food fermentation control method provided by another embodiment of the present application;

[0051] Fig.14a This is a schematic diagram of the changes in the pores of fermented steamed bread under storage conditions of different oxygen concentrations provided by an embodiment of the present application;

[0052] Fig.14b is a schematic diagram of the changes in the pores of fermented steamed bread under storage conditions of different oxygen concentrations provided by another embodiment of the present application;

[0053] Fig.14c is a bar chart comparing the quality of fermented steamed bread under storage conditions of different oxygen concentrations provided by another embodiment of the present application;

[0054] Fig.15a is a schematic diagram of pore changes of fermented dough under storage conditions of different oxygen concentrations provided by an embodiment of the present application;

[0055] Fig.15b is a schematic diagram of pore changes of fermented dough under storage conditions of different oxygen concentrations provided by another embodiment of the present application;

[0056] Fig.15c is a bar chart comparing the quality of fermented dough under storage conditions of different oxygen concentrations provided by another embodiment of the present application;

[0057] Fig.16 It is a schematic diagram of a controller for executing a food fermentation control method provided in one embodiment of the present application. DETAILED DESCRIPTION

[0058] The embodiments of the present application are described in detail below, and examples of the embodiments are shown in the accompanying drawings, wherein the same or similar reference numerals throughout represent the same or similar elements or elements having the same or similar functions. The embodiments described below with reference to the accompanying drawings are exemplary and are only used to explain the present application, and cannot be understood as limiting the present application.

[0059] In the description of the present application, it should be understood that descriptions involving orientation, such as up, down, front, back, left, right, etc., indicating orientations or positional relationships, are based on the orientations or positional relationships shown in the accompanying drawings, and are only for the convenience of describing the present application and simplifying the description, and do not indicate or imply that the device or element referred to must have a specific orientation, be constructed and operated in a specific orientation, and therefore should not be understood as a limitation on the present application.

[0060] In the description of this application, "several" means one or more, "more" means more than two, "greater than", "less than", "exceed", etc. are understood to exclude the number itself, and "above", "below", "within", etc. are understood to include the number itself. If there is a description of "first" or "second", it is only used for the purpose of distinguishing technical features, and cannot be understood as indicating or implying relative importance or implicitly indicating the number of the indicated technical features or implicitly indicating the order of the indicated technical features.

[0061] In the description of this application, unless otherwise clearly defined, terms such as setting, installing, connecting, etc. should be understood in a broad sense, and technicians in the relevant technical field can reasonably determine the specific meanings of the above terms in this application based on the specific content of the technical solution.

[0062] In some cases, fermentation refers to the process in which people use the life activities of microorganisms under aerobic or anaerobic conditions to prepare the microbial cells themselves, or direct metabolites or secondary metabolites. For example, dough fermentation actually produces biological leavening dough, which adopts the biological leavening method, that is, introducing yeast, and under suitable temperature, humidity and oxygen conditions, the yeast is allowed to grow and reproduce to produce gas, thereby making the dough puffy and soft. This kind of dough is called biological leavening dough, also known as fermented dough. However, existing dough fermentation often has problems such as too fast fermentation at room temperature and easy sourness, too slow fermentation at low temperature, and lack of fragrance, which will affect the pore morphology and taste of the fermented dough and reduce the flavor quality of the dough.

[0063] Based on the above situation, the embodiments of the present application propose a food fermentation control method, a refrigerator and a computer-readable storage medium, aiming to improve the flavor quality of fermented food.

[0064] The following is a further description of various embodiments of the refrigerator of the present application in conjunction with the accompanying drawings.

[0065] like Figure 1 to Figure 2 As shown, Figure 1This is a schematic diagram of the installation structure of a refrigeration box body and an electrochemical module provided by an embodiment of the present application; Figure 2 It is a schematic diagram of the structural decomposition of an electrochemical module provided in one embodiment of the present application.

[0066] In one embodiment, the refrigerator of the embodiment of the present application is provided with an electrochemical module 200 and a refrigerated box body 100 for storing food to be fermented, wherein the refrigerated box body 100 has a heat preservation and sealing function, and the refrigerated box body 100 is connected to the electrochemical module 200, wherein the electrochemical module 200 can generate oxygen through an electrochemical reaction, and transport the generated oxygen to the interior of the refrigerated box body 100, thereby increasing the oxygen concentration inside the refrigerated box body 100.

[0067] Since the cold storage box body 100 is placed in the cold storage space of the refrigerator, a sealed direct cooling method is adopted, thereby providing the low temperature and high humidity environment required for fermentation; in addition, the embodiment of the present application can also realize the increase of the oxygen content inside the cold storage space by carrying the electrochemical module 200, thereby providing the high oxygen environment required for fermentation; therefore, the embodiment of the present application can ferment under high oxygen, low temperature and high humidity conditions, which can make the food flavor more unique, delay food aging, and make the fermentation process more stable and controllable. It can solve the problems of food fermentation at room temperature too fast and easy to become sour, low temperature fermentation too slow, and lack of fragrance. Ultimately, it achieves the purpose of improving the pore morphology and taste of fermented food, effectively promoting the activity of low-temperature fermentation yeast of food and enhancing the formation of unique flavor of fermented food.

[0068] It should be noted that the fermented food mentioned above refers to a type of food that is processed and manufactured using beneficial microorganisms. Fermented foods have unique flavors, such as steamed buns, dough, yogurt, cheese, fermented rice, kimchi, soy sauce, vinegar, fermented black beans, rice wine, beer, wine, etc. The embodiments of the present application do not specifically limit the types of fermented foods.

[0069] In addition, it should be noted that the most commonly used bacteria in the production of food through the fermentation process are yeast, Aspergillus, and lactic acid bacteria, acetic acid bacteria, Brevibacterium flavum, and Corynebacterium.

[0070] In one embodiment, the electrochemical module 200 of the embodiment of the present application includes but is not limited to a module box body 230, wherein a cathode 210 and an anode 220 are installed inside the module box body 230, and the module box body 230 can also store electrolytes such as water, etc. In addition, the module box body 230 is also connected to the interior of the refrigeration box body 100 through a conduit 280.

[0071] In one embodiment, the electrochemical reaction of the electrochemical module 200 in the embodiment of the present application includes but is not limited to a cathode reaction and an anode reaction, wherein the cathode reaction process can be: O2+2H2O+4e=4OH -, the anode reaction process can be: 4OH - -4e=2H2O+O2. Since the cathode side consumes oxygen and the anode side produces oxygen, in order to increase the oxygen inside the refrigerated box body 100 without consuming the oxygen inside the refrigerated box body 100, the embodiment of the present application can only connect the anode side to the inside of the refrigerated box body 100, so that the oxygen produced by the anode side can be injected into the inside of the refrigerated box body 100 through the conduit 280; and the cathode side will only react to the oxygen in the external environment of the refrigerated box body 100, so it will not consume the oxygen inside the refrigerated box body 100, so that the electrochemical module 200 can electrochemically react to increase the oxygen concentration inside the refrigerated box body 100.

[0072] Specifically, in order to achieve the oxygen enrichment effect, during the operation of the electrochemical module 200, the oxygen in the external environment of the refrigerated box body 100 and the electrolyte in the module box body 230 are reacted at the cathode 210 to generate OH - , then, OH - will dissolve in the electrolyte, and the OH in the electrolyte - A reaction will occur near the position of the anode 220, thereby precipitating oxygen and water. Finally, the embodiment of the present application can discharge the precipitated oxygen into the interior of the refrigerated box body 100 through the conduit 280, thereby increasing the oxygen concentration inside the refrigerated box body 100; at the same time, the embodiment of the present application can also discharge the precipitated water into the interior of the refrigerated box body 100 through the conduit 280, thereby increasing the air humidity inside the refrigerated box body 100, thereby providing a high temperature and high humidity environment.

[0073] It is understandable that the above-mentioned electrolyte may be water or other liquids containing water, and the embodiment of the present application does not specifically limit the type of electrolyte.

[0074] In one embodiment, the electrochemical module 200 of the embodiment of the present application further includes but is not limited to a box cover 250 and a sealing ring 240, wherein the box cover 250 is installed at the opening of the module box body 230, and the sealing ring 240 is installed at the opening.

[0075] In one embodiment, the electrochemical module 200 of the embodiment of the present application further includes but is not limited to a water level sensor 260 and a float 270, so as to detect the liquid level of the electrolyte in the module box 230, and when the liquid level is low, the user can be prompted to add electrolyte.

[0076] In one embodiment, the refrigerator of the embodiment of the present application may also be provided with an oxygen detection sensor, which is arranged inside the refrigeration box body 100. The embodiment of the present application can detect the oxygen concentration of the air inside the refrigeration box body 100 through the oxygen detection sensor.

[0077] It should be noted that the oxygen detection sensor is a sensor for detecting the oxygen concentration in the air, and its working principle is based on chemical reactions. In oxygen sensors, a color-changing material, such as a semiconductor, is usually used as a sensing element. When the oxygen concentration in the air increases, oxygen will chemically react with the color-changing material in the sensing element, causing the color of the sensing element to change. This color change can be detected by a detection instrument, thereby displaying the oxygen concentration in the air. In addition, the embodiments of the present application may also adopt oxygen detection sensors with other working principles, which are not specifically limited in the embodiments of the present application.

[0078] Those skilled in the art will appreciate that the structure described above does not constitute a limitation on the refrigerator, and may include more or fewer components than shown in the figure, or a combination of certain components, or a different arrangement of components.

[0079] Based on the hardware structure of the above-mentioned refrigerator, various embodiments of the food fermentation control method of the present application are proposed below.

[0080] like Figure 3 As shown, Figure 3 1 is a flow chart of a food fermentation control method provided by an embodiment of the present application. The food fermentation control method can be applied to the refrigerator of any of the above embodiments, and the food fermentation control method can include but is not limited to step S310 and step S320.

[0081] Step S310, obtaining a target oxygen concentration range corresponding to the food to be fermented;

[0082] Step S320, controlling the electrochemical module to generate oxygen through an electrochemical reaction, and discharging the oxygen into the interior of the refrigerated box body, so that the current oxygen concentration inside the refrigerated box body is within the target oxygen concentration range.

[0083] In one embodiment, the embodiment of the present application can detect the oxygen concentration inside the cold storage box in real time through an oxygen detection sensor. After receiving the target oxygen concentration range corresponding to the fermented food, the embodiment of the present application will control the operation of the electrochemical module, and then the electrochemical module will generate oxygen through an electrochemical reaction, and input the generated oxygen into the interior of the cold storage box, thereby continuously increasing the oxygen concentration inside the cold storage box until the oxygen concentration inside the cold storage box is within the target oxygen concentration range.

[0084] It is worth noting that since the cold storage box body is placed in the cold storage space of the refrigerator, a sealed direct cooling method is adopted, thereby being able to provide the low temperature and high humidity environment required for fermentation; in addition, the embodiment of the present application can also realize the increase of the oxygen content inside the cold storage space by carrying an electrochemical module, thereby being able to provide the high oxygen environment required for fermentation; therefore, the embodiment of the present application can ferment under high oxygen, low temperature and high humidity conditions, which can make the food flavor more unique, delay food aging, and make the fermentation process more stable and controllable. It can solve the problems of food fermentation at room temperature too quickly and easily becoming sour, low temperature fermentation too slowly, and lack of fragrance, and ultimately achieve the purpose of improving the pore morphology and taste of fermented food, effectively promoting the activity of low-temperature fermentation yeast of food and enhancing the formation of unique flavor of fermented food.

[0085] It should be noted that the above-mentioned target oxygen concentration range can be set by the user independently or automatically by the system. For example, it can be set according to the food to be fermented, or it can be set in other ways. The embodiments of the present application do not specifically limit this.

[0086] In addition, if Figure 4 As shown, Figure 4 1 is a flow chart of a food fermentation control method provided by another embodiment of the present application. Specifically, the step S310 of obtaining the target oxygen concentration range corresponding to the food to be fermented may include but is not limited to step S410 and step S420.

[0087] Step S410, obtaining the set flavor type and taste type;

[0088] Step S420: determining a target oxygen concentration range corresponding to the food to be fermented according to the flavor type and the taste type.

[0089] In one embodiment, the embodiment of the present application can obtain the taste type and flavor type set by the user, and then select the corresponding target oxygen concentration range according to the taste type and flavor type.

[0090] Specifically, the embodiment of the present application can preset a mapping table of taste-flavor-oxygen concentration range, wherein the mapping table includes taste type information, flavor type information and oxygen concentration information, and there is a mapping relationship between the taste type information, flavor type information and oxygen concentration information; when the user inputs the required flavor type and taste type, the embodiment of the present application will search the mapping table for the oxygen concentration information corresponding to the input flavor type and taste type, and then the embodiment of the present application can use the oxygen concentration information as the target oxygen concentration range.

[0091] In addition, in one embodiment, the embodiment of the present application can also select the corresponding target oxygen concentration range in combination with the type of microorganisms required for the fermented food. For example, the embodiment of the present application can obtain the taste type, flavor type and microorganism type, and then select the corresponding target oxygen concentration range based on the taste type, flavor type and microorganism type.

[0092] Specifically, the embodiment of the present application can preset a mapping table of taste-flavor-microorganism-oxygen concentration range, wherein the mapping table includes taste type information, flavor type information, microorganism type information and oxygen concentration information, and there is a mapping relationship between the taste type information, flavor type information, microorganism type information and oxygen concentration information; when the user inputs the required flavor type and taste type, the embodiment of the present application will search the mapping table for the oxygen concentration information corresponding to the input flavor type, taste type and microorganism type, and then the embodiment of the present application can use the oxygen concentration information as the target oxygen concentration range.

[0093] It is understandable that, since the microorganisms required for the fermented food are specific, the above-mentioned types of microorganisms can be replaced by the types of the fermented food, and the embodiments of the present application do not specifically limit this.

[0094] It should be noted that the above-mentioned flavor types may be of a light fragrance type, a medium fragrance type, or a deep fragrance type; may be of a light bean fragrance type, a medium bean fragrance type, or a deep bean fragrance type; may be of a light tender fragrance type, a medium tender fragrance type, or a deep tender fragrance type; the embodiments of the present application do not specifically limit the flavor types.

[0095] In addition, it should be noted that the above-mentioned taste type can be a light sour type, a medium sour type, or a deep sour type, a light sweet type, a medium sweet type, or a deep sweet type. The embodiments of the present application do not specifically limit the taste type.

[0096] In addition, if Figure 5 As shown, Figure 5 Flow chart of a food fermentation control method provided by another embodiment of the present application. Specifically, when the module box body stores electrolyte, the control of the electrochemical module in the above step S320 to generate oxygen through electrochemical reaction and discharge the oxygen into the interior of the refrigerated box body may include but is not limited to step S510, step S520 and step S530.

[0097] Step S510, the electrolyte and the air outside the refrigerated box body are subjected to oxygen reduction reaction on oxygen in the air under the action of the cathode to obtain hydroxide ions;

[0098] Step S520, causing the hydroxide ions to undergo oxygen evolution reaction under the action of the anode to precipitate water and oxygen;

[0099] Step S530: discharge the separated oxygen into the interior of the refrigerated box through the conduit.

[0100] In one embodiment, the electrochemical reaction of the electrochemical module in the embodiment of the present application includes but is not limited to cathode reaction and anode reaction, wherein the cathode reaction process can be: O2+2H2O+4e=4OH - , the anode reaction process can be: 4OH - -4e=2H2O+O2. Since the cathode side consumes oxygen and the anode side produces oxygen, in order to increase the oxygen inside the refrigerated box body without consuming the oxygen inside the refrigerated box body, the embodiment of the present application can only connect the anode side to the inside of the refrigerated box body, so that the oxygen produced by the anode side can be injected into the inside of the refrigerated box body through the conduit; and the cathode side will only react to the oxygen in the external environment of the refrigerated box body, so it will not consume the oxygen inside the refrigerated box body, so that the electrochemical module can electrochemically react to increase the oxygen concentration inside the refrigerated box body.

[0101] Specifically, in order to achieve the oxygen enrichment effect, during the operation of the electrochemical module, the oxygen in the external environment of the refrigerated box and the electrolyte in the module box are reacted at the cathode position to generate OH - , then, OH - will dissolve in the electrolyte, and the OH in the electrolyte - A reaction will occur near the anode position, thereby precipitating oxygen and water. Finally, the embodiment of the present application can discharge the precipitated oxygen into the interior of the refrigerated box body through a conduit, thereby increasing the oxygen concentration inside the refrigerated box body; at the same time, the embodiment of the present application can also discharge the precipitated water into the interior of the refrigerated box body through a conduit, thereby increasing the air humidity inside the refrigerated box body, thereby providing a high temperature and high humidity environment.

[0102] In addition, if Figure 6 As shown, Figure 6 1 is a flow chart of a food fermentation control method provided by another embodiment of the present application. Specifically, regarding the control of the electrochemical module to generate oxygen through electrochemical reaction in the above step S320, it may include but is not limited to step S610 and step S620.

[0103] Step S610, obtaining the current oxygen concentration inside the refrigerated box;

[0104] Step S620: When the current oxygen concentration is less than the first oxygen concentration, control the electrochemical module to generate oxygen through an electrochemical reaction, wherein the first oxygen concentration is less than or equal to a lower limit of the target oxygen concentration range.

[0105] In one embodiment, the embodiment of the present application can detect the current oxygen concentration inside the refrigerated box body in real time through an oxygen detection sensor. If the current oxygen concentration is less than a preset first oxygen concentration, it is considered that the current oxygen concentration inside the refrigerated box body is low, and it is necessary to control the electrochemical module to increase the oxygen concentration inside the refrigerated box body through an electrochemical reaction.

[0106] It can be understood that the above-mentioned first oxygen concentration can be equal to the lower limit of the target oxygen concentration range, or can be less than the lower limit of the target oxygen concentration range. The embodiment of the present application does not specifically limit the numerical value of the first oxygen concentration.

[0107] In addition, if Figure 7 As shown, Figure 7 2 is a flow chart of a food fermentation control method provided by another embodiment of the present application. Specifically, the food fermentation control method of the embodiment of the present application may also include but is not limited to step S710 and step S720.

[0108] Step S710, obtaining the current oxygen concentration inside the refrigerated box;

[0109] Step S720: When the current oxygen concentration is greater than the second oxygen concentration, the electrochemical module is controlled to stop the electrochemical reaction, wherein the second oxygen concentration is greater than or equal to the lower limit of the target oxygen concentration range.

[0110] In one embodiment, the embodiment of the present application can detect the current oxygen concentration inside the refrigerated box body in real time through an oxygen detection sensor. If the current oxygen concentration is greater than a preset second oxygen concentration, it is considered that the current oxygen concentration inside the refrigerated box body has been able to meet the demand. At this time, the electrochemical module can be controlled to stop the electrochemical reaction and no longer actively increase the oxygen concentration inside the refrigerated box body.

[0111] It can be understood that the above-mentioned second oxygen concentration can be equal to the lower limit of the target oxygen concentration range, or can be greater than the lower limit of the target oxygen concentration range. The embodiment of the present application does not specifically limit the numerical value of the second oxygen concentration.

[0112] In addition, it should be noted that before executing the above step S320, the starting method of the electrochemical module in the food fermentation control method of the embodiment of the present application may include but is not limited to: Figure 8 or Fig. 9 The two implementations shown in the figure are as follows:

[0113] like Figure 8 As shown, Figure 82 is a flow chart of a food fermentation control method provided by another embodiment of the present application. Specifically, before executing the above step S320 to control the electrochemical module to generate oxygen through an electrochemical reaction, the food fermentation control method of the embodiment of the present application may also include but is not limited to step S810 and step S820.

[0114] Step S810, receiving a fermentation function instruction;

[0115] Step S820, controlling the electrochemical module to start according to the fermentation function instruction.

[0116] In one embodiment, after the user places the food to be fermented in the refrigerated box, the user can issue a fermentation function instruction to the refrigerator through the refrigerator's physical buttons or touch screen, or through voice control, or through a mobile phone to remotely issue a fermentation function instruction to the refrigerator, or other methods, which are not specifically limited in the embodiments of the present application. When the refrigerator receives the fermentation function instruction, it will respond to control the electrochemical module to start.

[0117] like Fig. 9 As shown, Fig. 9 2 is a flow chart of a food fermentation control method provided by another embodiment of the present application. Specifically, before executing the above step S320 to control the electrochemical module to generate oxygen through an electrochemical reaction, the food fermentation control method of the embodiment of the present application may also include but is not limited to step S910 and step S920.

[0118] Step S910, receiving a door closing instruction of the refrigerated box body;

[0119] Step S920, controlling the electrochemical module to start according to the door closing instruction.

[0120] In one embodiment, the refrigerated box of the embodiment of the present application may be provided with a door sensor, which can detect the open or closed state of the refrigerated box in real time. Specifically, when the door sensor detects that the refrigerated box is switched from an open state to a closed state, it indicates that the user has completed the taking and placing of the fermented food, and the embodiment of the present application can control the electrochemical module to start based on the door closing instruction response.

[0121] It should be noted that the above-mentioned door sensor may be a touch switch, an infrared sensing device, or other devices. The embodiment of the present application does not specifically limit the structural type of the door sensor. For example, when a touch switch is used as a door sensor, if the touch switch is closed, it indicates that the door sensor is in a closed state, and if the touch switch is disconnected, it indicates that the door sensor is in an open state. When an infrared sensing device is used as a door sensor, the embodiment of the present application can sense the opening distance of the refrigerator door through the infrared sensing device. If the opening distance is less than the preset distance, it indicates that the door sensor is in a closed state. If the opening distance is greater than the preset distance, it indicates that the door sensor is in an open state.

[0122] In addition, if Fig.10 As shown, Fig.10 1 is a flow chart of a food fermentation control method provided by another embodiment of the present application. Specifically, the step S310 of obtaining the target oxygen concentration range corresponding to the food to be fermented may include but is not limited to step S1010 and step S1020.

[0123] Step S1010, obtaining food information of the food to be fermented;

[0124] Step S1020: determining a target oxygen concentration range corresponding to the food information according to the food information and preset mapping relationship information.

[0125] In one embodiment, the target oxygen concentration ranges corresponding to different types of fermented foods may be inconsistent. In this regard, the embodiment of the present application needs to determine the corresponding target oxygen concentration range according to the food information of the fermented food and the preset mapping relationship. For example, the embodiment of the present application can determine it by looking up a table, finding the food information of the fermented food from the parameter mapping table, and determining the oxygen concentration information based on the mapping relationship.

[0126] It is understandable that the above-mentioned food information may be the identified food type, the photographed food picture, or other information, and the embodiments of the present application do not specifically limit this.

[0127] It should be noted that when there is multiple food information of fermented foods, multiple oxygen concentration ranges can be determined. In order to be able to store these types of fermented foods at the same time, the intersection oxygen concentration range of all oxygen concentration ranges can be calculated and used as the target oxygen concentration range.

[0128] In addition, if Fig.11 As shown, Fig.111 is a flow chart of a food fermentation control method provided by another embodiment of the present application. Specifically, the food fermentation control method of the embodiment of the present application may also include but is not limited to step S1110, step S1120 and step S1130.

[0129] Step S1110, detecting the real-time quality status of the food to be fermented placed in the refrigerated box;

[0130] Step S1120, determining a recommended oxygen concentration within a target oxygen concentration range according to the food to be fermented;

[0131] Step S1130: adjusting the current oxygen concentration according to the real-time quality status so that the difference between the current oxygen concentration and the recommended oxygen concentration is less than a first preset value.

[0132] In one embodiment, for the food to be fermented, there is a suitable target oxygen concentration range corresponding to it, wherein, since the target oxygen concentration range is a range, in order to better store the food to be fermented, an optimal value or a better value can be determined in the target oxygen concentration range as the recommended oxygen concentration. After the user places the food to be fermented in the refrigerated box, the embodiment of the present application will also detect the real-time quality status of the food to be fermented in real time, and control the oxygen concentration based on the real-time quality status, so that the difference between the current oxygen concentration and the recommended oxygen concentration is less than the first preset value.

[0133] It should be noted that the above-mentioned first preset value can be fixed or flexibly set according to the type of food to be fermented, and the embodiment of the present application does not make any specific limitation on this.

[0134] In addition, it should be noted that the real-time quality status of the fermented food placed in the refrigerated box in the above step S1110 may include but is not limited to: Fig.12 or Fig.13 The two implementations shown in the figure are as follows:

[0135] like Fig.12 As shown, Fig.12 1 is a flow chart of a food fermentation control method provided by another embodiment of the present application. Specifically, regarding the detection of the real-time quality status of the to-be-fermented food placed in the refrigerated box in the above step S1110, it may include but is not limited to step S1210, step S1220 and step S1230.

[0136] Step S1210, scanning the food to be fermented placed in the refrigerated box body by a spectrometer to obtain a spectrum of the food to be fermented;

[0137] Step S1220, determining the internal pore state of the food to be fermented according to the map;

[0138] Step S1230: determining the quality status of the fermented food according to the internal pore status.

[0139] like Fig.13 As shown, Fig.13 1 is a flow chart of a food fermentation control method provided by another embodiment of the present application. Specifically, regarding the detection of the real-time quality status of the to-be-fermented food placed in the refrigerated box in the above step S1110, it may include but is not limited to step S1310, step S1320 and step S1330.

[0140] Step S1310, photographing the food to be fermented placed in the refrigerated box body by a camera to obtain a picture of the food to be fermented;

[0141] Step S1320, determining the surface pore state of the food to be fermented according to the picture;

[0142] Step S1330: determining the quality status of the fermented food according to the surface pore status.

[0143] In one embodiment, based on Fig.12 and Fig.13 In an embodiment of the present application, the food to be fermented can be scanned by a spectrometer to obtain a spectrum of the food to be fermented, and then the spectrum can be analyzed to obtain the internal pore state of the food to be fermented, and finally the quality state of the food to be fermented can be obtained based on the internal pore state; or, in an embodiment of the present application, the food to be fermented can be photographed by a camera to obtain a picture of the food to be fermented, and then the picture can be analyzed to obtain the surface pore state of the food to be fermented, and finally the quality state of the food to be fermented can be obtained based on the internal pore state.

[0144] It should be noted that the above-mentioned pore state may include the pore diameter, the density of the pores, and the number of the pores. The embodiment of the present application does not specifically limit the above-mentioned pore state.

[0145] Based on the food fermentation control methods of the above-mentioned embodiments, overall embodiments of the food fermentation control method of the present application are respectively proposed below.

[0146] In one embodiment, the present application controls the gas environment of the refrigerated box body through an electrochemical module to quickly increase the oxygen content of the refrigerated box body, solve the problems of dough fermenting too quickly at room temperature and becoming sour, fermenting too slowly at low temperature, and lack of flavor, and finally achieve the purpose of improving the pore morphology and taste of the fermented dough. The specific control logic is as follows: the oxygen concentration inside the refrigerated box body is sensed by an oxygen detection sensor and the operation of the electrochemical module is controlled, and the oxygen concentration inside the refrigerated box body is controlled to between 30-60% according to the different flavors and tastes of the fermented dough.

[0147] Specifically, the embodiment of the present application controls the start and stop of the electrochemical module through an oxygen detection sensor, so that the oxygen concentration inside the refrigerated box body increases, and the oxygen concentration in the space is controlled at 30-60%, so as to achieve fermented dough with a unique flavor. The details are as follows: 1. The refrigerated box body is placed in a refrigerated space, and a sealed direct cooling method is adopted to achieve a low temperature and high humidity environment required for fermentation; 2. By carrying an electrochemical module, the oxygen content inside the refrigerated box body is increased, and the oxygen concentration content is detected by an oxygen detection sensor, which ultimately effectively promotes the activity of the yeast in the low-temperature fermentation of the dough and enhances the formation of the unique flavor of the fermented dough.

[0148] The embodiment of the present application controls the start and stop of the electrochemical module through an oxygen detection sensor to create an exclusive functional area for high oxygen pretreatment, with a space temperature of 2-8°C, a space humidity of 85-95%, and a space oxygen concentration of 30-60%, so that the fermented dough has a better taste and a more unique flavor.

[0149] Reference Fig.14a , Fig.14b and Fig.14c ,in, Fig.14a and Fig.14b The steamed bun on the left side of the figure is fermented for 5 hours at an oxygen concentration of 20.9%. Fig.14a and Fig.14b The steamed bun in the middle is the steamed bun fermented for 5 hours at an oxygen concentration of 30%. Fig.14a and Fig.14b The steamed bun on the right side of the figure is fermented for 5 hours at an oxygen concentration of 60%; Fig.14c It includes multiple groups of columnar data, such as elasticity parameter group, pore uniformity parameter group and sourness parameter group. For each group, the left bar is the bar under the oxygen concentration of 20.9%, the middle bar is the bar under the oxygen concentration of 30%, and the right bar is the bar under the oxygen concentration of 60%. Fig.14a , Fig.14b and Fig.14c It can be seen that after 5 hours of fermentation, the steamed buns at oxygen concentrations of 30% and 60% had high fermentation heights, denser and more uniform pores, better elasticity and no sour taste, while the steamed buns in the control group at an oxygen concentration of 20.9% had uneven pores, poor elasticity and a distinct sour taste.

[0150] In addition, refer to Fig.15a , Fig.15b and Fig.15c ,in, Fig.15a and Fig.15b The dough on the left side is obtained by fermenting for 5 hours at an oxygen concentration of 20.9%. Fig.15a and Fig.15b The dough in the middle is the dough obtained by fermenting for 5 hours at an oxygen concentration of 30%. Fig.15a and Fig.15b The dough on the right side of the figure is obtained by fermenting for 5 hours at an oxygen concentration of 60%; Fig.15c It includes multiple groups of columnar data, such as elasticity parameter group, pore uniformity parameter group and sourness parameter group. For each group, the left bar is the bar under the oxygen concentration of 20.9%, the middle bar is the bar under the oxygen concentration of 30%, and the right bar is the bar under the oxygen concentration of 60%. Fig.15a , Fig.15b and Fig.15c It can be seen that after 5 hours of fermentation, the dough fermented at an oxygen concentration of 60% had a high fermentation height, denser and more uniform pores, better elasticity and no sour taste, while the dough in the control group at an oxygen concentration of 20.9% had uneven pores, poor elasticity and a distinct sour taste.

[0151] Based on the food fermentation control methods of the above-mentioned embodiments, various embodiments of the controller, refrigerator and computer-readable storage medium of the present application are respectively proposed below.

[0152] like Fig.16 As shown, Fig.16 300 is a schematic diagram of a controller for executing a food fermentation control method provided by an embodiment of the present application. The controller 300 implemented in the present application includes: a processor 310, a memory 320, and a computer program stored in the memory 320 and executable on the processor 310, wherein: Fig.16 In the figure, a processor 310 and a memory 320 are taken as an example.

[0153] The processor 310 and the memory 320 may be connected via a bus or other means. Fig.16 The example of connecting through bus is taken in the following.

[0154] The memory 320, as a non-transitory computer-readable storage medium, can be used to store non-transitory software programs and non-transitory computer executable programs. In addition, the memory 320 may include a high-speed random access memory, and may also include a non-transitory memory, such as at least one disk storage device, a flash memory device, or other non-transitory solid-state storage device. In some embodiments, the memory 320 may optionally include a memory 320 remotely arranged relative to the processor 310, and these remote memories 320 may be connected to the controller 300 via a network. Examples of the above-mentioned network include, but are not limited to, the Internet, an intranet, a local area network, a mobile communication network, and combinations thereof.

[0155] Those skilled in the art will understand that Fig.16 The device structure shown in the figure does not constitute a limitation on the controller 300, and may include more or less components than shown in the figure, or combine certain components, or arrange the components differently.

[0156] exist Fig.16 In the controller 300 shown, the processor 310 can be used to call the food fermentation control program stored in the memory 320, so as to implement the above-mentioned food fermentation control method. Specifically, the non-transient software program and instructions required to implement the food fermentation control method of the above-mentioned embodiment are stored in the memory 320, and when executed by the processor 310, the food fermentation control method of the above-mentioned embodiment is executed.

[0157] It is worth noting that since the controller 300 of the embodiment of the present application can execute the food fermentation control method of any of the above-mentioned embodiments, the specific implementation manner and technical effects of the controller 300 of the embodiment of the present application can refer to the specific implementation manner and technical effects of the food fermentation control method of any of the above-mentioned embodiments.

[0158] In addition, an embodiment of the present application further provides a refrigerator, comprising a controller of the above embodiment, wherein the controller executes the food fermentation control method of any of the above embodiments when running a computer program.

[0159] It is worth noting that since the refrigerator of the embodiment of the present application includes the controller of the above-mentioned embodiment, and the controller of the above-mentioned embodiment can execute the food fermentation control method of any of the above-mentioned embodiments, the specific implementation methods and technical effects of the refrigerator of the embodiment of the present application can refer to the specific implementation methods and technical effects of the food fermentation control method of any of the above-mentioned embodiments.

[0160] In addition, an embodiment of the present application further provides a computer-readable storage medium, which stores computer-executable instructions, and the computer-executable instructions are used to execute the above-described food fermentation control method. Figures 3 to 13 The method steps in .

[0161] It is worth noting that since the computer-readable storage medium of the embodiments of the present application can execute the food fermentation control method of any of the above-mentioned embodiments, the specific implementation methods and technical effects of the computer-readable storage medium of the embodiments of the present application can refer to the specific implementation methods and technical effects of the food fermentation control method of any of the above-mentioned embodiments.

[0162] It will be appreciated by those skilled in the art that all or some of the steps and systems in the disclosed method above may be implemented as software, firmware, hardware and appropriate combinations thereof. Some physical components or all physical components may be implemented as software executed by a processor, such as a central processing unit, a digital signal processor or a microprocessor, or may be implemented as hardware, or may be implemented as an integrated circuit, such as an application specific integrated circuit. Such software may be distributed on a computer-readable medium, which may include a computer storage medium (or a non-transitory medium) and a communication medium (or a temporary medium). As known to those skilled in the art, the term computer storage medium includes volatile and non-volatile, removable and non-removable media implemented in any method or technology for storing information (such as computer-readable instructions, data structures, program modules or other data). Computer storage media include, but are not limited to, RAM, ROM, EEPROM, flash memory or other memory technologies, CD-ROM, digital versatile disks (DVD) or other optical disk storage, magnetic cassettes, magnetic tapes, disk storage or other magnetic storage devices, or any other medium that may be used to store desired information and may be accessed by a computer. Furthermore, it is well known to those skilled in the art that communication media typically include computer readable instructions, data structures, program modules, or other data in a modulated data signal such as a carrier wave or other transport mechanism, and may include any information delivery media.

[0163] The above is a specific description of the preferred implementation of the present application, but the present application is not limited to the above implementation mode. Technical personnel familiar with the field can also make various equivalent modifications or substitutions under the shared conditions without violating the spirit of the present application. These equivalent modifications or substitutions are all included in the scope defined by the claims of the present application.

Claims

1. A food fermentation control method, characterized in that: Applied to a refrigerator, the refrigerator is provided with an electrochemical module and a refrigeration box body with a sealing function, the refrigeration box body is used to store food to be fermented, the electrochemical module is connected to the refrigeration box body; the food fermentation control method comprises: Obtaining a target oxygen concentration range corresponding to the food to be fermented; The electrochemical module is controlled to generate oxygen through an electrochemical reaction, and the oxygen is discharged into the interior of the refrigerated box body, so that the current oxygen concentration inside the refrigerated box body is within the target oxygen concentration range.

2. The food fermentation control method according to claim 1, characterized in that: The step of obtaining a target oxygen concentration range corresponding to the food to be fermented includes: Get the set flavor type and taste type; A target oxygen concentration range corresponding to the food to be fermented is determined according to the flavor type and the taste type.

3. The food fermentation control method according to claim 1, characterized in that: The electrochemical module includes a module box body provided with a cathode and an anode, and the module box body is connected to the interior of the refrigerated box body through a conduit; when the module box body stores an electrolyte, controlling the electrochemical module to generate oxygen through an electrochemical reaction and discharging the oxygen into the interior of the refrigerated box body includes: The electrolyte and the air in the external environment of the refrigerated box body are subjected to oxygen reduction reaction on oxygen in the air under the action of the cathode to obtain hydroxide ions; The hydroxide ions undergo oxygen evolution reaction under the action of the anode to precipitate water and oxygen; The separated oxygen is discharged into the interior of the refrigeration box body through the conduit.

4. The food fermentation control method according to claim 1, characterized in that: The controlling the electrochemical module to generate oxygen through an electrochemical reaction comprises: Obtaining the current oxygen concentration inside the refrigerated box; When the current oxygen concentration is less than a first oxygen concentration, the electrochemical module is controlled to generate oxygen through an electrochemical reaction, wherein the first oxygen concentration is less than or equal to a lower limit value of the target oxygen concentration range.

5. The food fermentation control method according to claim 4, characterized in that: The food fermentation control method also includes: Obtaining the current oxygen concentration inside the refrigerated box; When the current oxygen concentration is greater than a second oxygen concentration, the electrochemical module is controlled to stop the electrochemical reaction, wherein the second oxygen concentration is greater than or equal to a lower limit value of the target oxygen concentration range.

6. The food fermentation control method according to claim 1, characterized in that: Before controlling the electrochemical module to generate oxygen through an electrochemical reaction, the food fermentation control method further includes one of the following: receiving a fermentation function instruction, and controlling the electrochemical module to start according to the fermentation function instruction; Receive a door closing instruction of the refrigeration box body, and control the electrochemical module to start according to the door closing instruction.

7. The food fermentation control method according to any one of claims 1 to 6, characterized in that: The step of obtaining a target oxygen concentration range corresponding to the food to be fermented includes: Acquiring food information of the food to be fermented; A target oxygen concentration range corresponding to the food information is determined according to the food information and preset mapping relationship information.

8. The food fermentation control method according to any one of claims 1 to 6, characterized in that: The food fermentation control method also includes: Detecting the real-time quality status of the food to be fermented placed inside the refrigerated box; Determining a recommended oxygen concentration within the target oxygen concentration range according to the food to be fermented; The current oxygen concentration is adjusted according to the real-time quality status so that a difference between the current oxygen concentration and the recommended oxygen concentration is less than a first preset value.

9. The food fermentation control method according to claim 8, characterized in that: The detecting of the real-time quality status of the food to be fermented placed in the refrigerated box body includes one of the following: Scanning the food to be fermented placed in the refrigerated box body by a spectrometer to obtain a spectrum of the food to be fermented, determining the internal pore state of the food to be fermented according to the spectrum, and determining the quality state of the food to be fermented according to the internal pore state; The food to be fermented placed in the refrigerated box body is photographed by a camera to obtain a picture of the food to be fermented, the surface pore state of the food to be fermented is determined according to the picture, and the quality state of the food to be fermented is determined according to the surface pore state.

10. A refrigerator, characterized in that: include: A memory, a processor, and a computer program stored in the memory and executable on the processor, wherein the processor executes the food fermentation control method according to any one of claims 1 to 9 when executing the computer program.

11. A computer-readable storage medium, characterized in that: Computer executable instructions are stored, and the computer executable instructions are used to execute the food fermentation control method as described in any one of claims 1 to 9.

Images