Dough fermentation temperature control device

Abstract

The invention relates to the technical field of fermentation, in particular to a dough fermentation temperature control device which comprises a fermentation box, a heating device, a cooling device, a rotating shaft, a dough bearing disc and a dough elasticity detection device. Judging whether the initial heating power of the heating device needs to be adjusted according to the fermentation temperature rise slope comparison result to obtain second heating power; according to the fermentation temperature comparison result, whether a cooling device is started or the current fermentation dough temperature is detected or the fermentation dough continues to be heated with second heating power is judged; judging whether the volume of the fermented dough needs to be detected or not according to the fermentation temperature comparison result; and adjusting the second heating power according to the volume growth curve comparison result to obtain second constant heating power. By measuring the temperature, the volume and the elasticity of the dough, the fermentation temperature in the fermentation process is adjusted, so that the dough fermentation accuracy is ensured.

Description

Technical Field

[0001] The invention relates to the technical field of fermentation, and in particular to a dough fermentation temperature control device. Background Art

[0002] Dough fermentation is a technique used in baking, which refers to the process in which the sugars and other ingredients in the dough undergo chemical changes through the action of microorganisms, producing substances such as carbon dioxide gas, alcohol and acid. This process has an important impact on the structure, flavor and texture of the dough.

[0003] Chinese Patent Publication No.: CN117121931A. A dough fermentation control device is disclosed, including a fermentation barrel and a cover plate arranged on the upper side of the fermentation barrel, a control main board is fixedly installed on the upper end surface of the cover plate of the fermentation barrel, an outlet is opened on the outer front side of the fermentation barrel, a partition is fixedly installed inside the fermentation barrel, a transmission mechanism is arranged on the lower side of the partition, a rotating mechanism is arranged on the upper side of the transmission mechanism, a temperature regulating mechanism and a humidity regulating mechanism are arranged on the lower side of the transmission mechanism, and a cleaning mechanism is arranged inside the rotating mechanism. This scheme arranges a cleaning mechanism and uses the transmission mechanism to drive the threaded rod to rise, the threaded rod and the threaded sleeve cooperate with each other to lift the scraper and make it close to the storage basin, then start the rotating mechanism to rotate the storage basin, scrape the dough inside the storage basin into the discharge trough, and then discharge it into the discharge plate, and discharge the equipment, which relatively improves the convenience of the equipment.

[0004] It can be seen that the prior art has the following problems: lack of measurement of dough temperature, volume and elasticity to adjust the fermentation temperature during the fermentation process to ensure the accuracy of dough fermentation. Summary of the invention

[0005] To this end, the present invention provides a dough fermentation temperature control device to overcome the problem in the prior art of lacking measurement of dough temperature, volume and elasticity to adjust the fermentation temperature during the fermentation process to ensure the accuracy of dough fermentation.

[0006] To achieve the above object, the present invention provides a dough fermentation temperature control device, comprising:

[0007] A fermentation box, comprising a shell with a sealed door and an internal insulation layer, wherein the internal insulation layer is used to maintain a stable temperature in the fermentation box;

[0008] A heating device, fixed at the bottom of the fermentation box, used to heat the dough to promote the fermentation process;

[0009] A cooling device, which is installed on the upper part of the fermentation box and is used to cool the dough when the temperature in the fermentation box is too high;

[0010] A rotating shaft, which is installed at the bottom of the fermentation box and fixedly connected to the dough tray, and is used to drive the dough tray to rotate to ensure uniform fermentation of the dough;

[0011] A dough elasticity detection device is installed on the upper part of the fermentation box and is used to detect the elasticity of the dough. The device comprises a telescopic arm, a plurality of detection rods and a detection spring. The end of each detection rod is connected to a detection spring for detecting the rebound height of the dough.

[0012] A fermentation box temperature detection module is used to detect the temperature inside the fermentation box;

[0013] Dough temperature detection module, used to measure the temperature of the dough;

[0014] Dough volume scanning module, used to measure the volume of dough;

[0015] An alarm module is used to alarm for over-fermented dough;

[0016] A control module is connected to the heating device, the cooling device, the rotating shaft and the dough elasticity detection device, and adjusts the heating power of the heating device according to the comparison result of the fermentation temperature rise slope analyzed by the data analysis module; and adjusts the cooling power of the cooling device according to the comparison result of the real-time fermentation temperature of the fermentation box and the target fermentation temperature;

[0017] A data analysis module is connected to the fermentation box temperature detection module, the dough temperature detection module and the dough volume scanning module, determines the initial heating power according to the difference between the fermentation box temperature collected by the fermentation box temperature detection module and the target fermentation temperature, judges whether it is necessary to adjust the initial heating power of the heating device to obtain the second heating power according to the fermentation temperature rise slope comparison result; judges whether to start the cooling device or detect the current fermentation dough temperature or continue to heat the fermentation dough with the second heating power according to the fermentation temperature comparison result; judges whether it is necessary to detect the fermentation dough volume according to the fermentation temperature comparison result; and adjusts the second heating power according to the volume growth curve comparison result to obtain the second constant heating power.

[0018] Furthermore, after receiving the start signal, the control module turns on the heating device and heats with a preset initial heating power. The fermentation box temperature detection module detects the temperature in the fermentation box according to the initial detection cycle and records the temperature change data. The data analysis module generates a fermentation temperature rise curve according to the initial detection cycle and the temperature change data of each initial detection cycle.

[0019] Furthermore, the data analysis module divides the fermentation temperature rise curve into equal time segments according to the set initial detection cycle to obtain the slopes of the fermentation temperature rise curve in multiple time periods. The slope of each time period needs to be compared with the preset standard fermentation temperature rise slope to obtain a fermentation temperature rise slope comparison result. According to the fermentation temperature rise slope comparison result, it is determined whether the initial heating power of the heating device needs to be adjusted to determine the new heating power, that is, the second heating power.

[0020] Further, based on the second heating power, the fermentation box temperature detection module detects the temperature inside the fermentation box according to the initial detection cycle to obtain the current real-time fermentation temperature of the fermentation box, and the data analysis module compares the current real-time fermentation temperature of the fermentation box with the target fermentation temperature to obtain a first fermentation temperature comparison result, and determines whether to start the cooling device or detect the current fermentation dough temperature or continue to heat the fermentation dough with the second heating power according to the first fermentation temperature comparison result.

[0021] Furthermore, the control module starts the cooling device according to the comparison result of the first fermentation temperature, and the cooling device operates at an initial cooling power. The fermentation box temperature detection module adjusts the periodic detection temperature mode to the continuous monitoring temperature mode to obtain the real-time fermentation temperature of the fermentation box. The data analysis module compares the real-time fermentation temperature of the fermentation box with the target fermentation temperature. When the real-time fermentation temperature of the fermentation box reaches the target fermentation temperature range, the control module controls the cooling device to stop running, and the data analysis module adjusts the initial detection cycle to obtain the first detection cycle.

[0022] Furthermore, the dough temperature detection module measures the real-time temperature of the fermented dough to obtain the real-time fermentation temperature of the dough during the fermentation process, and the data analysis module compares the real-time fermentation temperature of the dough with the preset target fermentation temperature to obtain a second fermentation temperature comparison result. Based on the second fermentation temperature comparison result, the data analysis module determines whether it is necessary to detect the volume of the fermented dough.

[0023] Furthermore, the data analysis module generates a volume growth curve according to the fermentation dough volume growth rate and the fermentation dough volume growth time, and performs segmented analysis on the curve to obtain several segmented volume growth curve slopes. The data analysis module compares the slope of any segmented volume growth curve with the slope of the standard volume growth curve to obtain a volume growth curve comparison result, and adjusts the second heating power according to the volume growth curve comparison result to obtain a second constant heating power.

[0024] Furthermore, the dough volume detection module detects the fermented dough volume to obtain the real-time fermented dough volume, and the data analysis module determines whether to measure the fermentation result according to the comparison result between the real-time fermented dough volume and the standard fermented dough volume interval.

[0025] Furthermore, the data analysis module divides the fermented dough after reaching the standard fermented dough volume range into several areas of fermented dough to be tested, and the dough elasticity detection device performs a dough rebound test on the fermented dough to be tested in each area to obtain the rebound height and rebound time of the fermented dough to be tested in each area.

[0026] Furthermore, the data analysis module obtains an average rebound height of the fermented dough according to the rebound height of the fermented dough in each tested area, and determines whether the fermented dough is qualified fermentation dough according to the comparison result between the average rebound height of the fermented dough and the standard rebound height; the data analysis module distinguishes the fermentation degree of unqualified fermented dough according to the rebound time, and determines whether to adjust the initial rotation speed or extend the fermentation time for insufficiently fermented fermented dough according to the rebound time.

[0027] Compared with the prior art, the beneficial effect of the present invention is that the setting of the internal insulation layer effectively maintains the temperature stability in the fermentation box, reduces the influence of the external environment on the fermentation process, and ensures the uniformity and consistency of dough fermentation. The coordinated use of the heating device and the cooling device can accurately adjust the temperature according to the actual needs of the dough, promote the smooth progress of the fermentation process, and improve the fermentation efficiency. The design of the rotating shaft enables the dough tray to rotate, thereby ensuring that all parts of the dough can be evenly heated during the fermentation process, avoiding the problem of uneven local fermentation. The dough elasticity detection device can detect the rebound height of the dough in real time, and combined with the rebound time recorded by the timer, it can accurately judge the fermentation degree of the dough, thereby ensuring the quality of the dough. The data analysis module can accurately control the power of the heating power and the power of the cooling device by real-time monitoring of the fermentation box temperature, dough temperature and dough volume, ensuring that the dough is fermented under optimal conditions. The heating and cooling power are adjusted according to the real-time comparison results of the fermentation temperature, effectively avoiding energy waste and reducing production costs.

[0028] Furthermore, by real-time monitoring of the temperature in the fermentation box and recording the change data, the system can accurately control the temperature during the fermentation process, ensure that the dough ferments at the optimal temperature, and improve the dough quality. The data analysis module intelligently adjusts the initial heating power of the heating device according to the comparison results of the fermentation temperature rise curve slope and the standard fermentation temperature rise slope, realizes the dynamic adjustment of the heating power, and saves energy. By adjusting the heating power through the data analysis module, the temperature of the fermentation box is quickly adjusted to the target temperature, which reduces the fermentation time and improves production efficiency. By accurately controlling the heating power, overheating and energy waste are avoided, production costs are reduced, and the requirements of energy conservation and emission reduction are met. The standard fermentation temperature rise slope calculated using a large amount of historical fermentation data provides a reliable control benchmark for the dough fermentation temperature control device. The ability to monitor the fermentation process in real time and make adjustments quickly provides instant data feedback, making it easier for operators to understand the fermentation status.

[0029] Furthermore, by real-time monitoring and comparison of the current real-time fermentation temperature of the fermentation box with the target fermentation temperature range, the fermentation temperature can be accurately controlled to ensure that the dough ferments within the optimal temperature range. According to the comparison results of the real-time fermentation temperature and the target temperature, the data analysis module determines whether to continue heating or start the cooling device, effectively avoiding energy waste and improving energy utilization efficiency. By operating within the set target fermentation temperature range, the system reduces temperature fluctuations, provides a stable fermentation environment for the dough, and improves the consistency and quality of the dough. When the difference between the current real-time fermentation temperature of the fermentation box and the target fermentation temperature exceeds the preset threshold, the alarm module will trigger an alarm to ensure the safety of the fermentation process. By quickly responding to temperature changes, the fermentation cycle is shortened, production efficiency is improved, and output is increased. By accurately controlling the fermentation temperature, it helps to improve the taste and quality of noodle products and enhance the market competitiveness of the products.

[0030] Furthermore, by adjusting the periodic temperature detection mode to the continuous temperature monitoring mode, the temperature data of the fermentation box can be obtained in real time to ensure the timeliness and accuracy of temperature control. According to the comparison results between the real-time fermentation temperature of the fermentation box and the target fermentation temperature, the cooling device is intelligently started and stopped, which effectively avoids overcooling and saves energy. The initial detection cycle is adjusted according to the position of the absolute value of the temperature difference in the temperature difference range, which realizes the dynamic optimization of the detection cycle and improves the response speed and efficiency of the dough fermentation temperature control device. By adjusting the detection cycle, more frequent detection is performed when the temperature is close to the target fermentation temperature range to ensure that the temperature is stable within the target range, thereby improving the quality of dough fermentation.

[0031] Furthermore, the dough temperature detection module can measure the temperature of the dough in real time, ensuring the precise control of the dough temperature during the fermentation process, which is beneficial to the consistency of the dough quality. By comparing the real-time fermentation temperature of the dough with the preset target fermentation temperature, the data analysis module can promptly determine whether it is necessary to adjust the heating power or detect the dough volume, thereby optimizing the fermentation process. When the dough temperature is within the target fermentation temperature range, the heating device does not need additional heating, which effectively reduces energy consumption and reduces production costs. When the dough temperature exceeds the preset second target fermentation temperature, the alarm module will automatically alarm the control module to close the fermentation box to prevent the dough from over-fermenting and ensure production safety. Within a specific temperature range, the dough volume scanning module automatically performs volume scanning, providing important data for monitoring the fermentation process and helping to evaluate the degree of fermentation. By accurately controlling the dough temperature and volume, the consistency and stability of dough fermentation can be guaranteed, thereby improving the quality of the final product.

[0032] Furthermore, through real-time monitoring and segmented analysis of the volume growth curve, the volume growth of the dough can be controlled more accurately to ensure the uniformity and stability of the dough fermentation process. According to the comparison results of the slope of the volume growth curve and the slope of the standard volume growth curve, the heating power is intelligently adjusted to effectively avoid excessive or insufficient fermentation of the dough and improve the fermentation efficiency. The heating device only adjusts the heating power when necessary, reducing unnecessary energy consumption and reducing production costs. By accurately controlling the volume growth of the dough, the consistency of dough fermentation can be ensured, thereby improving the taste and quality of the noodle products. Through automated control and optimization of heating power, the system can shorten the fermentation cycle and improve production efficiency.

[0033] Furthermore, by real-time monitoring of the dough volume and comparing it with the standard fermentation volume interval, it is possible to more accurately determine whether the dough fermentation is complete, thereby improving the accuracy of the fermentation process. The setting of the standard fermentation volume interval makes the fermentation process more standardized, which facilitates the control module to automatically adjust the heating device according to the actual fermentation situation of the dough and optimize the production process. Only when the dough does not reach the standard fermentation volume will the heating device continue to work at the second constant heating power, effectively reducing unnecessary energy consumption. By ensuring that the dough completes fermentation within an appropriate volume range, the final quality of the noodle products can be guaranteed, and the consistency and market competitiveness of the products can be improved. The dough volume scanning module uses advanced 3D scanning technology, laser ranging or optical sensors to achieve highly automated detection and reduce manual intervention. By automatically controlling the fermentation process, the uncertainties in the fermentation cycle are reduced and production efficiency is improved.

[0034] Furthermore, by performing a rebound test on the dough to be tested, the rebound height and rebound time of the dough can be accurately measured, thereby evaluating the elastic properties of the dough and ensuring product quality. The adaptive adjustment of the detection spring ensures that the detection pressure is evenly distributed, avoids measurement errors caused by uneven pressure, and improves the accuracy of the measurement. The three-dimensional scanning technology of the dough volume scanning module can accurately obtain the distribution map of the upper surface of the dough, so that the data analysis module can divide the dough into several areas according to the actual shape and size, thereby improving the pertinence and effectiveness of the test. The preset segmentation frame ensures that the size and shape of each test area meet the test requirements, making the test results comparable and repeatable. The design of the dough elasticity detection device allows multiple areas to be tested at the same time, improving test efficiency and shortening the production cycle.

[0035] Furthermore, by calculating the average rebound height and comparing it with the standard rebound height, the quality of the fermented dough can be objectively evaluated, ensuring that all doughs meet the uniform fermentation standards and improving the consistency of product quality. By analyzing the rebound time, the system can distinguish between under-fermentation and over-fermentation, providing a basis for adjusting the fermentation parameters. For under-fermented dough, the initial rotation speed can be adjusted according to the rebound height difference to optimize the fermentation process and improve the dough quality. For dough that does not meet the qualified conditions, the heating device can be controlled to continue heating and extend the fermentation time until the dough is fermented to the qualified level, thereby avoiding dough waste. By timely identifying over-fermented or under-fermented dough, measures can be taken to prevent further waste and reduce production costs. The system can output an alarm signal in real time and shut down the fermentation box to prevent over-fermentation, while providing real-time data feedback to facilitate timely adjustment of production parameters. BRIEF DESCRIPTION OF THE DRAWINGS

[0036] Figure 1 Schematic diagram of the structure of the dough fermentation temperature control device in this embodiment;

[0037] Figure 2 Schematic diagram of the detection rod and detection spring structure of the dough fermentation temperature control device in this embodiment;

[0038] Figure 3 is a flow chart of the operation process of the dough fermentation temperature control device in this embodiment;

[0039] Figure 4 This is a heating power control flow chart of the dough fermentation temperature control device in this embodiment.

[0040] Figure 1 Middle: 1-fermentation box; 2-heating device; 3-cooling device; 4-rotating shaft; 5-dough tray; 6-dough elasticity detection device; 601-telescopic arm; 602-detection rod; 603-detection spring; 7-internal insulation layer; 8-timer. DETAILED DESCRIPTION

[0041] In order to make the objects and advantages of the present invention more clearly understood, the present invention is further described below in conjunction with embodiments; it should be understood that the specific embodiments described herein are only used to explain the present invention and are not used to limit the present invention.

[0042] The preferred embodiments of the present invention are described below with reference to the accompanying drawings. It should be understood by those skilled in the art that these embodiments are only used to explain the technical principles of the present invention and are not intended to limit the protection scope of the present invention.

[0043] It should be noted that, in the description of the present invention, terms such as "up", "down", "left", "right", "inside" and "outside" indicating directions or positional relationships are based on the directions or positional relationships shown in the drawings. This is merely for the convenience of description and does not indicate or imply that the device or element must have a specific orientation, be constructed and operated in a specific orientation. Therefore, it cannot be understood as a limitation on the present invention.

[0044] In addition, it should be noted that in the description of the present invention, unless otherwise clearly specified and limited, the terms "installed", "connected", and "connected" should be understood in a broad sense, for example, it can be a fixed connection, a detachable connection, or an integral connection; it can be a mechanical connection or an electrical connection; it can be a direct connection, or it can be indirectly connected through an intermediate medium, or it can be the internal communication of two components. For those skilled in the art, the specific meanings of the above terms in the present invention can be understood according to specific circumstances.

[0045] See also Figure 1-Figure 4 As shown, Figure 1 Schematic diagram of the structure of the dough fermentation temperature control device in this embodiment; Figure 2 Schematic diagram of the detection rod and detection spring structure of the dough fermentation temperature control device in this embodiment;

[0046] Figure 3 is a flow chart of the operation process of the dough fermentation temperature control device in this embodiment; Figure 4 4 is a fermentation temperature control flow chart of the dough fermentation temperature control device in this embodiment.

[0047] This embodiment provides a dough fermentation temperature control device, comprising:

[0048] The fermentation box 1 comprises a housing provided with a sealed door and an internal insulation layer 7, wherein the internal insulation layer is used to maintain a stable temperature in the fermentation box;

[0049] A heating device 2, which is fixed at the bottom of the fermentation box and is used to heat the dough to promote the fermentation process;

[0050] A cooling device 3, which is installed on the upper part of the fermentation box and is used to cool the dough when the temperature in the fermentation box is too high;

[0051] A rotating shaft 4 is installed at the bottom of the fermentation box and is fixedly connected to the dough tray 5, and is used to drive the dough tray to rotate to ensure uniform dough fermentation;

[0052] A dough elasticity detection device 6, which is installed on the upper part of the fermentation box and is used to detect the elasticity of the dough, comprises a telescopic arm 601, a plurality of detection rods 602 and a detection spring 603, each detection rod is provided with a detection spring outside to detect the rebound height of the dough;

[0053] A timer 8, which is installed on the upper part of the fermentation box and is used to record the rebound time of the dough rebound test;

[0054] A fermentation box temperature detection module is used to detect the temperature inside the fermentation box;

[0055] The dough temperature detection module includes a temperature sensor for measuring the temperature of the dough;

[0056] Dough volume scanning module, used to measure the volume of dough;

[0057] An alarm module is used to alarm for over-fermented dough;

[0058] A control module is connected to the heating device, the cooling device, the rotating shaft and the dough elasticity detection device, and adjusts the heating power of the heating device according to the comparison result of the fermentation temperature rise slope analyzed by the data analysis module; and adjusts the cooling power of the cooling device according to the comparison result of the real-time fermentation temperature of the fermentation box and the target fermentation temperature;

[0059] A data analysis module is connected to the fermentation box temperature detection module, the dough temperature detection module and the dough volume scanning module, determines the initial heating power according to the difference between the fermentation box temperature collected by the fermentation box temperature detection module and the target fermentation temperature, judges whether it is necessary to adjust the initial heating power of the heating device to obtain the second heating power according to the fermentation temperature rise slope comparison result; judges whether to start the cooling device or detect the current fermentation dough temperature or continue to heat the fermentation dough with the second heating power according to the fermentation temperature comparison result; judges whether it is necessary to detect the fermentation dough volume according to the fermentation temperature comparison result; and adjusts the second heating power according to the volume growth curve comparison result to obtain the second constant heating power.

[0060] The setting of the internal insulation layer effectively maintains the temperature stability in the fermentation box, reduces the impact of the external environment on the fermentation process, and ensures the uniformity and consistency of dough fermentation. The coordinated use of the heating device and the cooling device can accurately adjust the temperature according to the actual needs of the dough, promote the smooth progress of the fermentation process, and improve the fermentation efficiency. The design of the rotating shaft enables the dough tray to rotate, thereby ensuring that all parts of the dough can be evenly heated during the fermentation process, avoiding the problem of uneven local fermentation. The dough elasticity detection device can detect the rebound height of the dough in real time, and combined with the rebound time recorded by the timer, it can accurately judge the fermentation degree of the dough, thereby ensuring the quality of the dough. The data analysis module can accurately control the power of the heating and cooling devices through real-time monitoring of the fermentation box temperature, dough temperature and dough volume, ensuring that the dough is fermented under optimal conditions. Adjusting the heating and cooling power according to the real-time comparison results of the fermentation temperature effectively avoids energy waste and reduces production costs.

[0061] Specifically, after receiving the start signal, the control module turns on the heating device and heats with a preset initial heating power. The fermentation box temperature detection module detects the temperature in the fermentation box according to the initial detection cycle and records the temperature change data. The data analysis module generates a fermentation temperature rise curve based on the initial detection cycle and the temperature change data of each initial detection cycle.

[0062] Specifically, the data analysis module divides the fermentation temperature rise curve into equal time segments according to the set initial detection cycle to obtain the slopes of the fermentation temperature rise curve in multiple time periods. The slope of each time period needs to be compared with the preset standard fermentation temperature rise slope to obtain a fermentation temperature rise slope comparison result. According to the fermentation temperature rise slope comparison result, it is determined whether the initial heating power of the heating device needs to be adjusted to determine the new heating power, that is, the second heating power.

[0063] In this embodiment, the data analysis module determines the initial heating power according to the difference between the fermentation box temperature and the target fermentation temperature, and the initial heating power is less than the maximum heating power of the fermentation box. The fermentation box temperature detection module detects the temperature inside the fermentation box to obtain the fermentation box temperature, and transmits the fermentation box temperature data to the data analysis module.

[0064] Determination of the target fermentation temperature The target fermentation temperature of the dough is determined according to the type of pastry to be made. This embodiment does not limit the specific type of pastry.

[0065] The data analysis module generates a two-dimensional rectangular coordinate system with the initial detection period as the horizontal axis and the temperature as the vertical axis based on the initial detection period and the temperature change data of the fermentation box, and generates a fermentation temperature rise curve.

[0066] According to the initial detection period, the fermentation temperature rise curve is divided into a first interval fermentation temperature rise curve, a second interval fermentation temperature rise curve, a third interval fermentation temperature rise curve, ..., a fourth interval fermentation temperature rise curve,

[0067] The data analysis module calculates the slope of the fermentation temperature rise curve in any interval, performs statistical analysis on a large amount of temperature rise data in the historical fermentation process, calculates its average slope as the standard fermentation temperature rise slope, and sets the standard fermentation temperature rise slope interval according to the standard fermentation temperature rise slope, which are the first standard fermentation temperature rise slope and the second standard fermentation temperature rise slope, wherein the first standard fermentation temperature rise slope is 0.9 standard fermentation temperature rise slope; the second standard fermentation temperature rise slope is 1.1 standard fermentation temperature rise slope,

[0068] If the slope of the fermentation temperature rise curve in any interval is less than the first standard fermentation temperature rise slope, the control module increases the initial heating power of the heating device to obtain the second heating power W2=[1+(Ki-K11) / K11]×W, wherein Ki is the slope of the fermentation temperature rise curve in any interval; K11 is the first standard fermentation temperature rise slope; W is the initial heating power, which is pre-calculated based on the absolute value of the difference between the current temperature of the fermentation box and the target fermentation temperature. The target fermentation temperature is the optimal fermentation temperature of the dough.

[0069] Initial heating power W = |Tf-Tm| × q1, where Tf is the current temperature of the fermentation box; Tm is the target fermentation temperature, and q1 is the compensation parameter for the influence of the absolute value of the difference between the current temperature of the fermentation box and the target fermentation temperature on the initial heating power;

[0070] If the first standard fermentation temperature rise slope ≤ the slope of the fermentation temperature rise curve in any interval ≤ the second standard fermentation temperature rise slope, the initial heating power of the heating device will not be adjusted;

[0071] If the slope of the fermentation temperature rise curve in any interval is greater than the second standard fermentation temperature rise slope, the control module reduces the initial heating power of the heating device to obtain the second heating power W2 = [1-(Ki-K12) / K11]×W, where K12 is the second standard fermentation temperature rise slope.

[0072] By real-time monitoring of the temperature in the fermentation box and recording the change data, the system can accurately control the temperature during the fermentation process, ensure that the dough ferments at the optimal temperature, and improve the dough quality. The data analysis module intelligently adjusts the initial heating power of the heating device according to the comparison results of the fermentation temperature rise curve slope and the standard fermentation temperature rise slope, realizes the dynamic adjustment of the heating power, and saves energy. By adjusting the heating power through the data analysis module, the temperature of the fermentation box is quickly adjusted to the target temperature, which reduces the fermentation time and improves production efficiency. By accurately controlling the heating power, overheating and energy waste are avoided, production costs are reduced, and the requirements of energy conservation and emission reduction are met. The standard fermentation temperature rise slope calculated using a large amount of historical fermentation data provides a reliable control benchmark for the dough fermentation temperature control device. It can monitor the fermentation process in real time and make adjustments quickly, providing instant data feedback, which is convenient for operators to understand the fermentation status.

[0073] Specifically, based on the second heating power, the fermentation box temperature detection module detects the temperature inside the fermentation box according to the initial detection cycle to obtain the current real-time fermentation temperature of the fermentation box, and the data analysis module compares the current real-time fermentation temperature of the fermentation box with the target fermentation temperature to obtain a first fermentation temperature comparison result, and determines whether to start the cooling device or detect the current fermentation dough temperature or continue to heat the fermentation dough with the second heating power according to the first fermentation temperature comparison result.

[0074] Based on the second heating power, the initial detection period is t, the fermentation box temperature detection module detects that the real-time fermentation temperature of the first initial detection period t1 is T1, the real-time fermentation temperature of the second initial detection period t2 is T2, the real-time fermentation temperature of the third initial detection period t3 is T3, ..., the real-time fermentation temperature of the nth initial detection period tn is Tn,

[0075] For any initial detection period, the real-time fermentation temperature is Ti, i=1, 2, 3, ..., n,

[0076] Compare the real-time fermentation temperature Ti of any initial detection period with the target fermentation temperature interval [Tm1, Tm2], where Tm1 is the first target fermentation temperature and Tm2 is the second target fermentation temperature.

[0077] When the current real-time fermentation temperature Ti of the fermentation box is less than the first target fermentation temperature Tm1, the control module controls the heating device to continue heating the dough at the second heating power;

[0078] When the first target fermentation temperature Tm1 ≤ the current real-time fermentation temperature Ti of the fermentation box ≤ the second target fermentation temperature Tm2, ​​the dough temperature detection module detects the dough temperature;

[0079] When the current real-time fermentation temperature Ti of the fermentation box is greater than the second target fermentation temperature Tm2, ​​the control module controls the cooling device to start so as to lower the fermentation temperature.

[0080] After the control module controls the cooling device to start, the cooling device operates at an initial cooling power, and the initial cooling power is determined according to the absolute value of the difference between the current real-time fermentation temperature of the fermentation box and the target fermentation temperature.

[0081] When the absolute value of the difference between the current real-time fermentation temperature of the fermentation box and the target fermentation temperature is less than the first temperature difference, the cooling device operates at low power until the current real-time fermentation temperature of the fermentation box reaches the target fermentation temperature, and the cooling device stops operating;

[0082] When the first temperature difference is less than or equal to the absolute value of the difference between the current real-time fermentation temperature of the fermentation box and the target fermentation temperature and less than the second temperature difference, the cooling device operates at high power until the current real-time fermentation temperature of the fermentation box reaches the target fermentation temperature, and then the cooling device stops operating;

[0083] When the absolute value of the difference between the current real-time fermentation temperature of the fermentation box and the target fermentation temperature is greater than or equal to the second temperature difference, the alarm module outputs an alarm signal, and the control module controls the fermentation box to close;

[0084] The first temperature difference and the second temperature difference are determined according to the purpose and properties of the fermented dough.

[0085] By real-time monitoring and comparing the current real-time fermentation temperature of the fermentation box with the target fermentation temperature range, the fermentation temperature can be accurately controlled to ensure that the dough ferments within the optimal temperature range. According to the comparison results of the real-time fermentation temperature and the target temperature, the data analysis module determines whether to continue heating or start the cooling device, effectively avoiding energy waste and improving energy utilization efficiency. By operating within the set target fermentation temperature range, the system reduces temperature fluctuations, provides a stable fermentation environment for the dough, and improves the consistency and quality of the dough. When the difference between the current real-time fermentation temperature of the fermentation box and the target fermentation temperature exceeds the preset threshold, the alarm module will trigger an alarm to ensure the safety of the fermentation process. By quickly responding to temperature changes, the fermentation cycle is shortened, production efficiency is improved, and output is increased. By accurately controlling the fermentation temperature, it helps to improve the taste and quality of noodle products and enhance the market competitiveness of products.

[0086] Specifically, the control module starts the cooling device according to the comparison result of the first fermentation temperature, the cooling device operates at the initial cooling power, the fermentation box temperature detection module adjusts the periodic detection temperature mode to the continuous monitoring temperature mode to obtain the real-time fermentation temperature of the fermentation box, and the data analysis module compares the real-time fermentation temperature of the fermentation box with the target fermentation temperature. When the real-time fermentation temperature of the fermentation box reaches the target fermentation temperature range, the control module controls the cooling device to stop running, and the data analysis module adjusts the initial detection cycle to obtain the first detection cycle.

[0087] When the cooling device stops running, the data analysis module adjusts the initial detection cycle in the temperature difference interval according to the absolute value of the difference between the real-time fermentation temperature of the fermentation box and the target fermentation temperature.

[0088] When the absolute value of the difference between the real-time fermentation temperature of the fermentation box and the target fermentation temperature is less than the first temperature difference, the first detection period is the initial detection period multiplied by the ratio of the first temperature difference to the difference between the real-time fermentation temperature and the target fermentation temperature to the first temperature difference;

[0089] When the first temperature difference ≤ the absolute value of the difference between the real-time fermentation temperature and the target fermentation temperature of the fermentation box < the second temperature difference, the first detection period is the initial detection period multiplied by the ratio of the second temperature difference and the difference between the real-time fermentation temperature and the target fermentation temperature to the second temperature difference.

[0090] Adjusting the periodic temperature detection mode to the continuous temperature monitoring mode can obtain the temperature data of the fermentation box in real time, ensuring the timeliness and accuracy of temperature control. According to the comparison results between the real-time fermentation temperature of the fermentation box and the target fermentation temperature, the cooling device is intelligently started and stopped, effectively avoiding overcooling and saving energy. The initial detection cycle is adjusted according to the position of the absolute value of the temperature difference in the temperature difference range, realizing the dynamic optimization of the detection cycle and improving the response speed and efficiency of the dough fermentation temperature control device. By adjusting the detection cycle, more frequent detection is performed when the temperature is close to the target fermentation temperature range to ensure that the temperature is stable within the target range, thereby improving the quality of dough fermentation.

[0091] Specifically, the dough temperature detection module measures the real-time temperature of the fermented dough to obtain the real-time fermentation temperature of the dough during the fermentation process. The data analysis module compares the real-time fermentation temperature of the dough with the preset target fermentation temperature to obtain a second fermentation temperature comparison result. Based on the second fermentation temperature comparison result, the data analysis module determines whether it is necessary to detect the volume of the fermented dough.

[0092] When the first target fermentation temperature Tm1 ≤ the current real-time fermentation temperature Ti of the fermentation box ≤ the second target fermentation temperature Tm2, ​​the dough temperature detection module detects the dough temperature to obtain the real-time fermentation temperature of the dough.

[0093] When the real-time fermentation temperature of the dough is less than the first target fermentation temperature, the control module controls the heating device to continue heating the dough at the second heating power;

[0094] When the first target fermentation temperature is ≤ the real-time fermentation temperature of the dough ≤ the second target fermentation temperature, the dough volume scanning module performs a volume scan on the dough to obtain an initial dough fermentation volume;

[0095] When the real-time fermentation temperature of the dough is greater than the second target fermentation temperature, the alarm module outputs an alarm signal, and the control module controls the fermentation box to close.

[0096] The dough temperature detection module can measure the temperature of the dough in real time, ensuring the precise control of the dough temperature during the fermentation process, which is conducive to the consistency of dough quality. By comparing the real-time fermentation temperature of the dough with the preset target fermentation temperature, the data analysis module can promptly determine whether it is necessary to adjust the heating power or detect the dough volume, thereby optimizing the fermentation process. When the dough temperature is within the target fermentation temperature range, the heating device does not need additional heating, which effectively reduces energy consumption and reduces production costs. When the dough temperature exceeds the preset second target fermentation temperature, the alarm module will automatically alarm the control module to close the fermentation box to prevent the dough from over-fermenting and ensure production safety. Within a specific temperature range, the dough volume scanning module automatically performs volume scanning, providing important data for monitoring the fermentation process and helping to evaluate the degree of fermentation. Through precise control of dough temperature and volume, the consistency and stability of dough fermentation can be guaranteed, thereby improving the quality of the final product.

[0097] Specifically, the data analysis module generates a volume growth curve according to the fermentation dough volume growth rate and the fermentation dough volume growth time, and performs segmented analysis on the curve to obtain several segmented volume growth curve slopes. The data analysis module compares the slope of any segmented volume growth curve with the slope of the standard volume growth curve to obtain a volume growth curve comparison result, and adjusts the second heating power according to the volume growth curve comparison result to obtain a second constant heating power.

[0098] The data analysis module divides the volume growth curve into segments according to the first detection cycle, and analyzes each segmented volume growth curve to obtain the slope of each segmented volume growth curve, and compares the slope of each segmented volume growth curve with the slope of the standard volume growth curve in turn to determine the number of segments in which the slope of the segmented volume growth curve is greater than the slope of the standard volume growth curve, and whether the slopes of the volume growth curves of each segment are continuous.

[0099] When the slope of the segmented volume growth curve is less than or equal to the slope of the standard volume growth curve, the heating device performs heating at the second heating power;

[0100] When the number of segments where the slope of the segmented volume growth curve is greater than the slope of the standard volume growth curve is less than or equal to 2, the heating device performs heating at the second heating power;

[0101] When the number of segments where the slope of the segmented volume growth curve is greater than the slope of the standard volume growth curve is greater than or equal to 3, and the slopes of the segmented volume growth curves are discontinuous, the heating device performs heating at the second heating power;

[0102] When the number of segments where the slope of the segmented volume growth curve is greater than the slope of the standard volume growth curve is greater than or equal to 3 and less than or equal to 5, and the slopes of each segmented volume growth curve are continuous, the data analysis unit adjusts the second heating power to obtain a second constant heating power W2`=W2×[1-(Kp-Kb) / Kb], wherein Kb is the slope of the standard volume growth curve; Kp is the average value of the slopes of each segmented volume growth curve.

[0103] Through real-time monitoring and segmented analysis of the volume growth curve, the volume growth of the dough can be controlled more accurately to ensure the uniformity and stability of the dough fermentation process. According to the comparison results of the slope of the volume growth curve and the slope of the standard volume growth curve, the heating power is intelligently adjusted to effectively avoid excessive or insufficient fermentation of the dough and improve the fermentation efficiency. The heating device only adjusts the heating power when necessary, reducing unnecessary energy consumption and reducing production costs. By accurately controlling the volume growth of the dough, the consistency of dough fermentation can be ensured, thereby improving the taste and quality of the noodle products. Through automated control and optimization of heating power, the system can shorten the fermentation cycle and improve production efficiency.

[0104] Specifically, the dough volume detection module detects the fermented dough volume to obtain the real-time fermented dough volume, and the data analysis module determines whether to measure the fermentation result according to the comparison result between the real-time fermented dough volume and the standard fermented dough volume interval.

[0105] In this embodiment, the standard fermented dough volume is obtained based on the average of the historical dough fermentation volume data of dough of the same mass and volume. The dough volume scanning module selects a camera with 3D scanning technology, laser ranging or optical sensor as the dough volume scanning module, which is not specifically limited in this embodiment.

[0106] After the fermented dough reaches the standard fermented dough volume, the control module controls the heating device to turn off, and the dough volume scanning module scans the dough to obtain the real-time fermented dough volume.

[0107] In this embodiment, since the dough cannot reach the standard fermentation dough volume every time after fermentation is completed, a standard fermentation dough volume range is given, which are the first standard fermentation dough volume, the second standard fermentation dough volume,

[0108] If the real-time fermentation dough volume is less than the first standard fermentation dough volume, the fermentation dough has not been completely fermented, and the heating device continues to work at the second constant heating power;

[0109] If the first standard fermented dough volume ≤ the real-time fermented dough volume ≤ the second standard fermented dough volume, the control module controls the dough elasticity detection device to measure the fermentation result;

[0110] If the real-time fermented dough volume is greater than the second standard fermented dough volume, the alarm module outputs an alarm signal, and the control module controls the fermentation box to close.

[0111] By monitoring the dough volume in real time and comparing it with the standard fermentation volume interval, it is possible to more accurately determine whether the dough fermentation is complete, thereby improving the accuracy of the fermentation process. The setting of the standard fermentation volume interval makes the fermentation process more standardized, which facilitates the control module to automatically adjust the heating device according to the actual fermentation situation of the dough and optimize the production process. Only when the dough does not reach the standard fermentation volume will the heating device continue to work at the second constant heating power, effectively reducing unnecessary energy consumption. By ensuring that the dough is fermented within an appropriate volume range, the final quality of the noodle products can be guaranteed, and the consistency and market competitiveness of the products can be improved. The dough volume scanning module uses advanced 3D scanning technology, laser ranging or optical sensors to achieve highly automated detection and reduce manual intervention. By automatically controlling the fermentation process, the uncertainties in the fermentation cycle are reduced and production efficiency is improved.

[0112] Specifically, the data analysis module divides the fermented dough after reaching the standard fermented dough volume range into several areas of fermented dough to be tested, and the dough elasticity detection device performs a dough rebound test on the fermented dough to be tested in each area to obtain the rebound height and rebound time of the fermented dough to be tested in each area.

[0113] The dough volume scanning module performs a three-dimensional scan on the fermented dough to obtain a distribution map of the upper surface of the fermented dough. The data analysis module divides the fermented dough into several areas according to the upper surface distribution map. Each area represents a dough to be tested. The preset segmentation frame is applied to the upper surface distribution map to ensure that the size and shape of each area meet the test requirements. The dough elasticity detection device includes several detection rods, each detection rod is connected to a detection spring, and the control module controls the detection rod to slowly descend. The detection spring is adaptively adjusted according to the curvature of the upper surface of the fermented dough to ensure that the detection pressure is evenly distributed.

[0114] The probe rod is pressed to the preset depth and held for a certain time, then the pressure is released.

[0115] After the detection rod is released, the detection spring records the rebound height and rebound time of the dough.

[0116] The rebound height is measured by detecting the expansion and contraction of the spring, and the rebound duration is recorded by a timer.

[0117] The process of measuring the expansion and contraction of the spring is as follows:

[0118] Before starting the measurement, the detection spring is in a fixed initial length state;

[0119] The detection rod connected to the detection spring applies pressure to the dough, so that the dough is pressed down, and the detection spring is compressed at this time;

[0120] The probe rod stops applying pressure and quickly releases it, and the dough begins to rebound;

[0121] As the dough rebounds, the detection spring will stretch back to its initial length or close to its initial length. At this time, the expansion and contraction of the spring, that is, the change in length from the compressed state to the rebounded state, is used to calculate the rebound height of the dough.

[0122] By performing a rebound test on the dough to be tested, the rebound height and rebound time of the dough can be accurately measured, thereby evaluating the elastic properties of the dough and ensuring product quality. The adaptive adjustment of the detection spring ensures that the detection pressure is evenly distributed, avoids measurement errors caused by uneven pressure, and improves the accuracy of the measurement. The three-dimensional scanning technology of the dough volume scanning module can accurately obtain the distribution map of the upper surface of the dough, so that the data analysis module can divide the dough into several areas according to the actual shape and size, which improves the pertinence and effectiveness of the test. The preset segmentation frame ensures that the size and shape of each test area meet the test requirements, making the test results comparable and repeatable. The design of the dough elasticity detection device allows multiple areas to be tested at the same time, improving test efficiency and shortening the production cycle.

[0123] Specifically, the data analysis module obtains the average rebound height of the fermented dough according to the rebound height of the fermented dough in each tested area, and determines whether the fermented dough is qualified fermentation dough according to the comparison result between the average rebound height of the fermented dough and the standard rebound height; the data analysis module distinguishes the fermentation degree of unqualified fermented dough according to the rebound time, and determines whether to adjust the initial rotation speed or extend the fermentation time for insufficiently fermented fermented dough according to the rebound time.

[0124] The data analysis module collects the rebound height data of the dough in all the test areas, calculates the average rebound height Hp of the fermented dough, and compares the average rebound height with the preset standard rebound height Hb:

[0125] If the average rebound height is ≥ the standard rebound height, the data analysis module determines that the fermented dough is a qualified fermented dough;

[0126] If the average rebound height is less than the standard rebound height, the data analysis module determines that the fermented dough is unqualified.

[0127] For dough that is not fermented properly, if the rebound height is almost zero or the rebound time is long, the fermented dough is over-fermented, the alarm module outputs an alarm signal, and the control module controls the fermentation box to close;

[0128] Summary of the rebound height data of the dough in the tested area

[0129] The data analysis module summarizes the rebound time data of the dough in the tested area, calculates the average rebound time, and distinguishes the fermentation degree according to the average rebound time.

[0130] The standard rebound time is obtained based on a large amount of historical data. In this embodiment, the standard rebound time is Tba, which can be set to any time of 1-3 seconds without specific limitation.

[0131] If the average rebound time is less than the standard rebound time, it means that the dough is not fermented enough.

[0132] The data analysis module adjusts the initial rotation speed according to the difference between the standard rebound height and the average rebound height to obtain a first rotation speed V1, V1 = V0 × [1-(Hb-Hp) / Hb];

[0133] For the fermented dough fermented at the first rotation speed, if the fermented dough condition is not met, the control module controls the heating device to continue heating to extend the heating time until the fermented dough is fermented into qualified dough.

[0134] By calculating the average rebound height and comparing it with the standard rebound height, the quality of the fermented dough can be objectively evaluated to ensure that all doughs meet the uniform fermentation standards and improve the consistency of product quality. By analyzing the rebound time, the system can distinguish between under-fermentation and over-fermentation, providing a basis for adjusting the fermentation parameters. For under-fermented dough, the initial rotation speed can be adjusted according to the rebound height difference to optimize the fermentation process and improve the dough quality. For dough that does not meet the qualified conditions, the heating device can be controlled to continue heating and extend the fermentation time until the dough is fermented to the qualified level, thus avoiding dough waste. By timely identifying over-fermented or under-fermented dough, measures can be taken to prevent further waste and reduce production costs. It can output alarm signals in real time and shut down the fermentation box to prevent over-fermentation, while providing real-time data feedback to facilitate timely adjustment of production parameters.

[0135] So far, the technical solutions of the present invention have been described in conjunction with the preferred embodiments shown in the accompanying drawings. However, it is easy for those skilled in the art to understand that the protection scope of the present invention is obviously not limited to these specific embodiments. Without departing from the principle of the present invention, those skilled in the art can make equivalent changes or substitutions to the relevant technical features, and the technical solutions after these changes or substitutions will fall within the protection scope of the present invention.

[0136] The above description is only a preferred embodiment of the present invention and is not intended to limit the present invention. For those skilled in the art, the present invention may have various modifications and variations. Any modification, equivalent replacement, improvement, etc. made within the spirit and principle of the present invention shall be included in the protection scope of the present invention.

Claims

1. A dough fermentation temperature control device, characterized in that: include, A fermentation box, comprising a shell with a sealed door and an internal insulation layer, wherein the internal insulation layer is used to maintain a stable temperature in the fermentation box; A heating device, fixed at the bottom of the fermentation box, used to heat the dough to promote the fermentation process; A cooling device, which is installed on the upper part of the fermentation box and is used to cool the dough when the temperature in the fermentation box is too high; A rotating shaft, which is installed at the bottom of the fermentation box and fixedly connected to the dough tray, and is used to drive the dough tray to rotate to ensure uniform fermentation of the dough; A dough elasticity detection device is installed on the upper part of the fermentation box and is used to detect the elasticity of the dough. The device comprises a telescopic arm, a plurality of detection rods and a detection spring. The end of each detection rod is connected to a detection spring for detecting the rebound height of the dough. A fermentation box temperature detection module is used to detect the temperature inside the fermentation box; Dough temperature detection module, used to measure the temperature of the dough; Dough volume scanning module, used to measure the volume of dough; An alarm module is used to alarm for over-fermented dough; A control module is connected to the heating device, the cooling device, the rotating shaft and the dough elasticity detection device, and adjusts the heating power of the heating device according to the comparison result of the fermentation temperature rise slope analyzed by the data analysis module; and adjusts the cooling power of the cooling device according to the comparison result of the real-time fermentation temperature of the fermentation box and the target fermentation temperature; A data analysis module is connected to the fermentation box temperature detection module, the dough temperature detection module and the dough volume scanning module, determines the initial heating power according to the difference between the fermentation box temperature collected by the fermentation box temperature detection module and the target fermentation temperature, judges whether it is necessary to adjust the initial heating power of the heating device to obtain the second heating power according to the fermentation temperature rise slope comparison result; judges whether to start the cooling device or detect the current fermentation dough temperature or continue to heat the fermentation dough with the second heating power according to the fermentation temperature comparison result; judges whether it is necessary to detect the fermentation dough volume according to the fermentation temperature comparison result; and adjusts the second heating power according to the volume growth curve comparison result to obtain the second constant heating power.

2. The dough fermentation temperature control device according to claim 1, characterized in that: After receiving the start signal, the control module turns on the heating device and heats with a preset initial heating power. The fermentation box temperature detection module detects the temperature in the fermentation box according to the initial detection cycle and records the temperature change data. The data analysis module generates a fermentation temperature rise curve based on the initial detection cycle and the temperature change data of each initial detection cycle.

3. The dough fermentation temperature control device according to claim 2, characterized in that: The data analysis module divides the fermentation temperature rise curve into equal time segments according to the set initial detection cycle to obtain the slopes of the fermentation temperature rise curve in multiple time periods. The slope of each time period needs to be compared with the preset standard fermentation temperature rise slope to obtain a fermentation temperature rise slope comparison result. According to the fermentation temperature rise slope comparison result, it is determined whether the initial heating power of the heating device needs to be adjusted to determine the new heating power, that is, the second heating power.

4. The dough fermentation temperature control device according to claim 3, characterized in that: Based on the second heating power, the fermentation box temperature detection module detects the temperature inside the fermentation box according to the initial detection cycle to obtain the current real-time fermentation temperature of the fermentation box, and the data analysis module compares the current real-time fermentation temperature of the fermentation box with the target fermentation temperature to obtain the first fermentation temperature comparison result, and determines whether to start the cooling device or detect the current fermentation dough temperature or continue to heat the fermentation dough with the second heating power according to the first fermentation temperature comparison result.

5. The dough fermentation temperature control device according to claim 4, characterized in that: The control module starts the cooling device according to the comparison result of the first fermentation temperature, and the cooling device operates at the initial cooling power. The fermentation box temperature detection module adjusts the periodic detection temperature mode to the continuous monitoring temperature mode to obtain the real-time fermentation temperature of the fermentation box. The data analysis module compares the real-time fermentation temperature of the fermentation box with the target fermentation temperature. When the real-time fermentation temperature of the fermentation box reaches the target fermentation temperature range, the control module controls the cooling device to stop running, and the data analysis module adjusts the initial detection cycle to obtain the first detection cycle.

6. The dough fermentation temperature control device according to claim 5, characterized in that: The dough temperature detection module measures the real-time temperature of the fermented dough to obtain the real-time fermentation temperature of the dough during the fermentation process. The data analysis module compares the real-time fermentation temperature of the dough with a preset target fermentation temperature to obtain a second fermentation temperature comparison result. Based on the second fermentation temperature comparison result, the data analysis module determines whether it is necessary to detect the volume of the fermented dough.

7. The dough fermentation temperature control device according to claim 6, characterized in that: The data analysis module generates a volume growth curve according to the fermentation dough volume growth rate and the fermentation dough volume growth time, and performs segmented analysis on the curve to obtain a plurality of segmented volume growth curve slopes. The data analysis module compares the slope of any segmented volume growth curve with the slope of the standard volume growth curve to obtain a volume growth curve comparison result, and adjusts the second heating power according to the volume growth curve comparison result to obtain a second constant heating power.

8. The dough fermentation temperature control device according to claim 7, characterized in that: The dough volume detection module detects the fermented dough volume to obtain the real-time fermented dough volume, and the data analysis module determines whether to measure the fermentation result according to the comparison result between the real-time fermented dough volume and the standard fermented dough volume interval.

9. The dough fermentation temperature control device according to claim 8, characterized in that: The data analysis module divides the fermented dough after reaching the standard fermented dough volume range into several areas of fermented dough to be tested, and the dough elasticity detection device performs a dough rebound test on the fermented dough to be tested in each area to obtain the rebound height and rebound time of the fermented dough to be tested in each area.

10. The dough fermentation temperature control device according to claim 9, characterized in that: The data analysis module obtains an average rebound height of the fermented dough according to the rebound height of the fermented dough in each tested area, and determines whether the fermented dough is qualified fermentation dough according to the comparison result between the average rebound height of the fermented dough and the standard rebound height; the data analysis module distinguishes the fermentation degree of unqualified fermented dough according to the rebound time, and determines whether to adjust the initial rotation speed or extend the fermentation time for insufficiently fermented fermented dough according to the rebound time.

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