Food processing method, device, equipment and computer-readable storage medium

Abstract

Embodiments of the present application disclose a food processing method, apparatus, device, and computer-readable storage medium. The method includes: in response to a received start instruction, heating the to-be-processed food material to a first preset temperature; controlling the temperature of the to-be-processed food material to be maintained at the first preset temperature until a preset heat preservation duration is reached; heating the to-be-processed food material to a second preset temperature and stopping heating, where the second preset temperature is greater than the first preset temperature; determining that the to-be-processed food material has dropped to a third preset temperature, and whipping it at a first preset rotation speed until a preset whipping duration is reached to obtain the prepared food, where the third preset temperature is greater than the first preset temperature and less than the second preset temperature.

Description

Technical Field

[0001] This application relates to the technical field of household electrical appliances, and relates to but is not limited to a food processing method, device, equipment and computer-readable storage medium. Background Art

[0002] With the improvement of living standards, people pay more and more attention to their own nutritional balance problems. Scientific research has found that eating grains incorrectly or having insufficient grain intake will lead to poor health problems. If people eat refined foods for a long time but lack grain intake, they will develop hyperglycemia and sugar intolerance, which will further cause diabetes and seriously affect their physical health.

[0003] In actual consumption, due to the poor taste of miscellaneous grains in grains, a wall breaker is needed to make the miscellaneous grains into miscellaneous grain paste to improve the original taste of the miscellaneous grains. However, currently, the wall breaker usually uses a high-temperature method to make the miscellaneous grains into miscellaneous grain paste, but this often leads to an increase in the glycemic index of the miscellaneous grain paste and will further affect the health of the eaters. Summary of the Invention

[0004] In view of this, the embodiments of this application provide a food processing method, device, equipment and computer-readable storage medium.

[0005] The technical solution of the embodiments of this application is realized as follows:

[0006] The embodiments of this application provide a food processing method, and the method includes:

[0007] In response to the received start instruction, heating the to-be-processed food material to a first preset temperature;

[0008] Controlling the temperature of the to-be-processed food material to be maintained at the first preset temperature until a preset heat preservation duration is reached;

[0009] Heating the to-be-processed food material to a second preset temperature and stopping heating, where the second preset temperature is greater than the first preset temperature;

[0010] Determining that the to-be-processed food material has dropped to a third preset temperature, and stirring at a first preset rotation speed until a preset stirring duration is reached to obtain the prepared food, where the third preset temperature is greater than the first preset temperature and less than the second preset temperature.

[0011] The embodiments of this application provide a food processing device, and the device includes:

[0012] A response module, configured to heat the to-be-processed food material to a first preset temperature in response to the received start instruction;

[0013] A heat preservation module, configured to control the temperature of the to-be-processed food material to be maintained at the first preset temperature until a preset heat preservation duration is reached;

[0014] A heating module, configured to heat the to-be-processed food material to a second preset temperature and then stop heating, where the second preset temperature is greater than the first preset temperature;

[0015] A whipping module, configured to determine that the to-be-processed food material has dropped to a third preset temperature, and whip it at a first preset rotation speed until a preset whipping duration is reached to obtain the prepared food, where the third preset temperature is greater than the first preset temperature and less than the second preset temperature.

[0016] An embodiment of the present application provides a household electrical appliance, which at least includes:

[0017] A processor; and

[0018] A memory, configured to store a computer program that can run on the processor;

[0019] Wherein, when the computer program is executed by the processor, the above-mentioned food processing method is implemented.

[0020] An embodiment of the present application provides a computer-readable storage medium, in which computer-executable instructions are stored, and the computer-executable instructions are configured to execute the above-mentioned food processing method.

[0021] An embodiment of the present application provides a food processing method, device, equipment and computer-readable storage medium. After receiving a start instruction such as a key press or voice, the household electrical appliance starts heating, heats the to-be-processed food material in the household electrical appliance to a first preset temperature, and controls the temperature of the to-be-processed food material to be maintained at the first preset temperature until a preset heat preservation duration is reached, so as to gelatinize the to-be-processed food material at this lower temperature; then, the to-be-processed food material is heated to a second preset temperature higher than the first preset temperature and then the heating is stopped; finally, when the temperature of the to-be-processed food material drops to the third preset temperature, it is whipped at a first preset rotation speed for a preset whipping duration, where the third preset temperature is greater than the first preset temperature and less than the second preset temperature, so as to achieve the purpose of crushing the to-be-processed food material, thereby obtaining food with better taste. Since the to-be-processed food material is gelatinized at a lower temperature of the first preset temperature, the gelatinization degree of starch in the food can be reduced, the content of resistant starch can be increased, the glycemic index of the food can be reduced, and thus the health index of the food can be improved. Description of the Drawings

[0022] In the drawings (which are not necessarily drawn to scale), similar reference numerals may describe similar components in different views. The drawings generally illustrate, by way of example and not limitation, the various embodiments discussed herein.

[0023] Figure 1 It is a schematic diagram of an implementation process of the food processing method provided by the embodiment of the present application;

[0024] Figure 2 It is another schematic diagram of an implementation process of the food processing method provided by the embodiment of the present application;

[0025] Figure 3 It is a schematic diagram of an implementation process of the whipping method provided by the embodiment of the present application;

[0026] Figure 4 It is a schematic diagram of an implementation process of the coarse grain paste processing method provided by the embodiment of the present application;

[0027] Figure 5 It is another schematic diagram of an implementation process of the coarse grain paste processing method provided by the embodiment of the present application;

[0028] Figure 6 It is a schematic diagram of the composition structure of the food processing device provided by the embodiment of the present application;

[0029] Figure 7 It is a schematic diagram of the composition structure of the household electrical appliance provided by the embodiment of the present application. Detailed implementation manners

[0030] In order to make the purpose, technical solutions and advantages of the present application clearer, the present application will be further described in detail below with reference to the accompanying drawings. The described embodiments should not be regarded as limitations on the present application. All other embodiments obtained by those of ordinary skill in the art without creative efforts fall within the scope of protection of the present application.

[0031] In the following description, "some embodiments" are involved, which describe a subset of all possible embodiments. However, it can be understood that "some embodiments" can be the same subset or different subsets of all possible embodiments, and can be combined with each other without conflict.

[0032] In the following description, the terms "first / second / third" involved are only used to distinguish similar objects and do not represent a specific order for the objects. It can be understood that "first / second / third" can be interchanged with a specific order or sequence when allowed, so that the embodiments of the present application described here can be implemented in an order other than that illustrated or described here.

[0033] Unless otherwise defined, all technical and scientific terms used herein have the same meaning as commonly understood by those of ordinary skill in the technical field to which the present application belongs. The terms used herein are only for the purpose of describing the embodiments of the present application and are not intended to limit the present application.

[0034] Based on the problems existing in the related technologies, an embodiment of the present application provides a food processing method. The method provided in this embodiment can be implemented by a computer program. When the computer program is executed, it completes each step in the food processing method provided in this embodiment. In some embodiments, the computer program can control a processor in a household electrical appliance to execute. Figure 1 It is a schematic flowchart of an implementation of the food processing method provided in an embodiment of the present application. As Figure 1 shown, the method includes:

[0035] Step S101, in response to a received start instruction, heat the to-be-processed food material to a first preset temperature.

[0036] Here, the start instruction can be an instruction triggered by pressing a physical button or a virtual key, or can be an instruction triggered by voice, or can also be an instruction sent by another device based on a communication connection. The to-be-processed food material can be one or a combination of coarse grains and cereals. For example, the to-be-processed food material can be one or a combination of sorghum, buckwheat, oats, broad beans, black beans, etc. The first preset temperature can be a temperature higher than room temperature and lower than the boiling temperature, such as 68 degrees, 70 degrees, 72 degrees, etc. In the embodiment of the present application, the first preset temperature can be between 66 degrees and 74 degrees. The first preset temperature can be a default value or a custom-set value. The first preset temperature can provide good conditions for gelatinization of the to-be-processed food material and is also beneficial to killing bacteria in the to-be-processed food material.

[0037] In the embodiment of the present application, in order to save heating time and enable the temperature of the to-be-processed food material to quickly reach the first preset temperature, a high power such as 800 watts, 1000 watts, 1400 watts, etc. can be used to heat the to-be-processed food material. Further, the heating process can be a continuous heating process or a periodic heating process. In addition, the temperature of the to-be-processed food material can be obtained in real time through a temperature sensor, or the temperature of the to-be-processed food material can be obtained periodically at intervals through the temperature sensor.

[0038] When implementing step S101, in order to make the to-be-processed food material evenly heated, during the heating process, low-speed stirring is also performed at 200 revolutions per minute (RPM) or 400 RPM, etc., to achieve even heating of the to-be-processed food material and avoid the false appearance that only the local temperature reaches the first preset temperature. Further, if the heating is periodic heating, then the low-speed stirring operation can be performed during the heating process, or can be performed during the non-heating process, or can be performed during both the heating and non-heating processes, or the low-speed stirring operation can be randomly performed. The embodiment of the present application does not limit this.

[0039] Step S102, control the temperature of the to-be-processed food material to be maintained at the first preset temperature until a preset heat preservation duration is reached.

[0040] Here, the preset heat preservation duration can be 10 minutes, 12 minutes, 14 minutes, etc. In the embodiments of the present application, the preset heat preservation duration is between 8 minutes and 18 minutes. This preset heat preservation duration can be a default value or a custom-set value, and the embodiments of the present application do not limit this. Since the to-be-processed food material is gelatinized during this heat preservation duration, the value of the heat preservation duration is related to the type of the to-be-processed food material. Generally, food materials with smaller hardness correspond to shorter heat preservation durations, and food materials with larger hardness correspond to longer heat preservation durations. For example, when the to-be-processed food material is oats, the heat preservation duration is 10 minutes; when the to-be-processed food material is black beans, the heat preservation duration is 14 minutes.

[0041] In the embodiments of the present application, in order to maintain the temperature of the to-be-processed food material, during this heat preservation stage, heating can be intermittently performed at a low power such as 80 watts, 100 watts, etc.

[0042] Step S103, heat the to-be-processed food material to a second preset temperature and stop heating.

[0043] Here, the second preset temperature is greater than the first preset temperature. The second preset temperature can be a temperature close to boiling. Taking the plain area as an example, this second preset temperature can be 92 degrees, 94 degrees, 96 degrees, etc. In the embodiments of the present application, this second preset temperature can be between 90 degrees and 98 degrees. Similarly, this second preset temperature can be a default value or a custom-set value.

[0044] Step S104, determine that the to-be-processed food material has dropped to a third preset temperature, and stir at a first preset rotation speed until a preset stirring duration is reached to obtain the prepared food.

[0045] Here, the third preset temperature is greater than the first preset temperature and less than the second preset temperature. For example, the third preset temperature is 80 degrees, 82 degrees, 84 degrees, etc. In the embodiments of the present application, the third preset temperature can be between 76 degrees and 85 degrees. Similarly, the third preset temperature can be a default value or a custom-set value. In step S104, the to-be-processed food material is crushed by stirring at the first preset rotation speed. This first preset rotation speed can be 600 rpm, 1000 rpm, 1400 rpm, etc. In the embodiments of the present application, this first preset rotation speed can be between 600 rpm and 1400 rpm. This first preset rotation speed can be a default value or a custom-set value. The preset stirring duration refers to the total duration of stirring at the first rotation speed. This preset stirring duration can be 6 minutes, 8 minutes, 10 minutes, etc. In the embodiments of the present application, this preset stirring duration can be between 6 minutes and 10 minutes.

[0046] In some embodiments of the present application, when whipping at the first preset speed, it can be whipping at the first preset speed periodically, that is, each whipping cycle includes a whipping duration for whipping and a pause duration for not whipping. Further, the whipping cycle corresponding to the first preset speed can be determined from a preset relationship table through the first preset speed, where the preset relationship table stores the corresponding relationship between the speed and the whipping cycle, a higher speed corresponds to a shorter whipping duration and a longer pause duration, while a lower speed corresponds to a longer whipping duration and a shorter pause duration. For example, when the first preset speed is 1200 rpm, the corresponding whipping duration and pause duration are both 20 seconds, and when the first preset speed is 800 rpm, the corresponding whipping duration and pause duration are 40 seconds and 10 seconds respectively.

[0047] In other embodiments of the present application, when whipping at the first preset speed, it can also be continuously whipping at the first preset speed. Among them, when the first preset speed is higher, it corresponds to a shorter preset whipping duration; while when the first preset speed is lower, it corresponds to a longer preset whipping duration.

[0048] An embodiment of the present application provides a food processing method. After receiving a start instruction such as a button press or voice, the household appliance starts heating, heats the food ingredient to be processed in the household appliance to a first preset temperature, and controls the temperature of the food ingredient to be processed to be maintained at the first preset temperature until a preset heat preservation duration is reached, so as to gelatinize the food ingredient to be processed at this lower temperature; then, the food ingredient to be processed is heated to a second preset temperature higher than the first preset temperature, and the heating is stopped; finally, when the temperature of the food ingredient to be processed drops to a third preset temperature, it is whipped at the first preset speed for a preset whipping duration, where the third preset temperature is greater than the first preset temperature and less than the second preset temperature, so as to achieve the purpose of crushing the food ingredient to be processed, thereby obtaining food with better taste. Since the food ingredient to be processed is gelatinized at this lower temperature of the first preset temperature, the gelatinization degree of starch in the food can be reduced, the content of resistant starch can be increased, and the glycemic index of the food can be reduced.

[0049] Based on the above embodiments, another food processing method is provided in an embodiment of the present application, as Figure 2 shown, the method includes:

[0050] Step S201, in response to the received start instruction, whip the food ingredient to be processed for a second preset duration based on a second preset speed.

[0051] In the embodiment of the present application, the second preset rotation speed is less than the first preset rotation speed. Whipping is performed based on the second rotation speed to fully integrate the to-be-processed food material with water and facilitate the uniform heating of the to-be-processed food material in the future. For example, the second preset rotation speed can be a low rotation speed such as 200 rpm or 400 rpm. The second preset duration is a short time, which can be 8 seconds, 10 seconds, etc. The second preset duration can be between 5 seconds and 10 seconds.

[0052] Step S202: Perform periodic heating based on a preset period until the to-be-processed food material is heated to the first preset temperature.

[0053] In the embodiment of the present application, when the heating is periodic heating, step S202 can be implemented in the following two ways:

[0054] Method 1: Perform periodic heating based on a preset period until the to-be-processed food material is heated to the first preset temperature, and perform whipping at the second preset rotation speed during the heating process.

[0055] For example, the preset period can be 60 seconds. In one period, it can be heated for 50 seconds first and then paused for 10 seconds. Here, high power such as 800 watts, 1000 watts, or 1400 watts can be used for heating.

[0056] In the embodiment of the present application, in order to make the to-be-processed food material heated evenly, whipping is also performed at the second preset rotation speed during the heating process. That is, during the 50 seconds of heating in each period, the whipping operation is simultaneously performed to make the to-be-processed food material heated evenly.

[0057] Method 2: Perform periodic heating based on a preset period until the to-be-processed food material is heated to the first preset temperature, and perform whipping at the second preset rotation speed during the non-heating process.

[0058] In the embodiment of the present application, whipping can also be performed at the second preset rotation speed during the non-heating process. Referring to the example in Method 1, during the 10 seconds of paused heating in each period, the whipping operation is performed to make the to-be-processed food material heated evenly.

[0059] Step S203: Control the temperature of the to-be-processed food material to maintain at the first preset temperature until the preset heat preservation duration is reached.

[0060] The implementation process of step S203 is the same as that of step S102. Therefore, the implementation process of step S102 can be referred to.

[0061] Step S204: Heat the to-be-processed food material to the second preset temperature and stop heating.

[0062] The implementation process of step S204 is the same as that of step S103. Therefore, reference can be made to the implementation process of step S103.

[0063] Step S205, when it is determined that water needs to be added, obtain the current water content and the target water content of the ingredient to be processed.

[0064] Here, a density sensor is provided in the household electrical appliance. The density sensor can detect the current density of the ingredient to be processed. If the current density is greater than the density threshold, it is determined that water needs to be added. The density threshold can be 2 kg / L, 2.5 kg / L, etc. The density threshold can be a default value or a user-defined value.

[0065] Furthermore, when it is determined that water needs to be added, the food processing device needs to determine the amount of water to be added. Then, the current water content and the target water content of the ingredient to be processed are obtained through the detection device.

[0066] In some embodiments of the present application, after stopping heating in step S204, start timing and obtain the timing duration; when it is determined that the timing duration reaches the first preset duration, then obtain the current water content and the target water content of the ingredient to be processed.

[0067] Here, a timer can also be provided in the food processing device, and the timer is started to time after stopping heating. The processor obtains the timing result of the timer in real time or periodically, and compares the timing result with the first preset duration. When the comparison result indicates that the timing reaches the first preset duration, then obtain the current water content and the target water content of the ingredient to be processed. The first preset duration can be 10 minutes, 12 minutes, etc. In this way, since the temperature of the ingredient to be processed is still relatively high within the first preset duration, hard ingredients to be processed such as broad beans and black beans can be boiled thoroughly and cooked, so that the food is suitable for people with sensitive intestines, expanding the applicable population of the food; in addition, at the relatively high temperature within the first preset duration, anti-nutritional factors such as protease inhibitors and phytohemagglutinins in the ingredient to be processed can be eliminated, thus being beneficial to improving the nutritional value of the food.

[0068] Step S206, based on the current water content and the target water content, determine the amount of water to be added.

[0069] Here, the absolute value of the difference between the current water content and the target water content can be determined first, and the absolute value of the difference is determined as the amount of water to be added.

[0070] Step S207, add water to the ingredient to be processed based on the amount of water to be added, and obtain the current temperature of the ingredient to be processed after adding water.

[0071] Here, water is added to the food material to be processed by the water adding mechanism of the control device, and then the current temperature of the food material to be processed after water addition is obtained by a temperature sensor.

[0072] Step S208: Determine whether the current temperature is the third preset temperature.

[0073] Here, if the current temperature is the third preset temperature, it indicates that the food material to be processed can be crushed, and step S212 is entered; if the current temperature is not the third preset temperature, it indicates that the food material to be processed cannot be crushed yet, and step S209 is entered to continue determining whether the current temperature is higher than the third preset temperature.

[0074] Step S209: Determine whether the current temperature is higher than the third preset temperature.

[0075] When the current temperature is not equal to the third preset temperature, continue to determine whether the current temperature is higher than the third preset temperature. If the current temperature is higher than the third preset temperature, stirring cannot be performed yet, and step S210 is entered, that is, wait for the temperature to drop to the third preset temperature; if the current temperature is not higher than the third preset temperature, the current temperature must be lower than the third preset temperature, and stirring still cannot be performed, and step S211 is entered, that is, heat the food material to be processed so that the temperature of the food material to be processed is the third preset temperature.

[0076] Step S210: Continue to wait for the food material to be processed after water addition to drop to the third preset temperature.

[0077] Here, real-time or periodic acquisition of the temperature of the food material to be processed after water addition can be performed. Operations such as adding cold air can also be used to accelerate the drop of the temperature of the food material to be processed after water addition to the third preset temperature. Further, when the temperature of the food material to be processed after water addition drops to the third preset temperature, step S212 can be executed, that is, stir at the first preset rotation speed until the preset stirring duration is reached to obtain the prepared food.

[0078] Step S211: Determine that the current temperature is lower than the third preset temperature, and heat the food material to be processed after water addition to the third preset temperature.

[0079] Here, it indicates that the addition of water causes the temperature of the food material to be processed to drop below the third preset temperature. In order to perform the stirring operation at the third preset temperature, heating is started to heat the food material to be processed after water addition. When the temperature reaches the third preset temperature, the heating is stopped. Further, when the food material to be processed after water addition is heated to the third preset temperature, step S212 can be executed, that is, stir at the first preset rotation speed until the preset stirring duration is reached to obtain the prepared food.

[0080] Step S212: Stir at the first preset rotation speed until the preset stirring duration is reached to obtain the prepared food.

[0081] Here, when it is determined that the current temperature is the third preset temperature, whipping is performed at the first preset speed until the preset whipping duration is reached; further, when realizing whipping at the first preset speed until the preset whipping duration is reached, as Figure 3 shown, it can be achieved through the following steps S2121 and S2122:

[0082] Step S2121, based on the first preset speed and the preset relationship table, determine the whipping cycle corresponding to the first preset speed.

[0083] Here, the preset relationship table stores the corresponding relationship between the speed and the whipping cycle. The whipping cycle includes the whipping duration and the pause duration for each whipping. Then, the first preset speed can be first found from the preset relationship table, and then the whipping duration and the pause duration corresponding to the first preset speed can be found. For example, when the first preset speed is 1200 rpm, the corresponding whipping duration and pause duration are both 20 seconds; when the first preset speed is 800 rpm, the corresponding whipping duration and pause duration are 40 seconds and 10 seconds respectively.

[0084] Step S2122, based on the first preset speed, perform whipping periodically according to the whipping duration and the pause duration until the preset whipping duration is reached.

[0085] In the embodiment of the present application, a higher speed corresponds to a shorter whipping duration and a longer pause duration, while a lower speed corresponds to a longer whipping duration and a shorter pause duration. For example, when the first preset speed is 1200 rpm, the corresponding whipping duration and pause duration are both 20 seconds, that is, whipping at 1200 rpm for 20 seconds and pausing for 20 seconds; when the first preset speed is 800 rpm, the corresponding whipping duration and pause duration are 40 seconds and 10 seconds respectively, that is, whipping at 800 rpm for 40 seconds and pausing for 10 seconds. And so on in a cycle, when the preset whipping duration is reached, the whipping is terminated.

[0086] In the embodiment of the present application, through the above steps S201 to step S212, after receiving the start instruction, the food to be processed is whipped at a second preset speed for a second preset time, and then the food to be processed is periodically heated until it is heated to the first preset temperature; then, the temperature of the food to be processed is controlled to be maintained at the first preset temperature for a preset insulation time, during which the food to be processed can be gelatinized at a lower temperature, thereby reducing the gelatinization degree of starch in the food, increasing the resistant starch content, and reducing the glycemic index of the food; then, the food to be processed is continued to be heated, and when it is heated to the second preset speed, the food to be processed is heated to a second preset speed. Heating is stopped when the preset temperature is reached; then, when it is determined that the household appliance needs to add water, the amount of water to be added is determined by the current water content and target water content of the food to be processed, and water is added to the food to be processed based on the amount of water to be added, thereby shortening the working time of the food and promoting the formation of resistant starch. Not only that, food with a more palatable temperature can also be obtained in the end; finally, when the temperature of the food to be processed reaches the third preset temperature after adding water, it is whipped at the first preset speed until the preset whipping time is reached, thereby achieving the purpose of crushing the food to be processed, and finally obtaining the prepared food, which has a better taste and a lower glycemic index.

[0087] Based on the above embodiments, the present application further provides a food processing method, such as Figure 4 As shown, it is applied to a wall-breaking machine capable of automatically adding water. Taking the wall-breaking machine making grain paste from grains as an example, the method includes:

[0088] Step S401, the wall breaking machine starts working.

[0089] Step S402, pumping water in a ratio of 1:4 between grains and water.

[0090] At this time, the water pumped in is only part of the water used for low-temperature gelatinization, and the amount of water is not enough to make multi-grain paste.

[0091] Step S403, whipping at a low speed.

[0092] Here, the low speed is between 50 rpm and 2000 rpm, that is, the beating speed can be any value between 50 rpm and 2000 rpm.

[0093] Step S404, heating.

[0094] Here, after whipping for a certain period of time, high-power heating is turned on accompanied by low-speed whipping. The certain period of time is generally between 5 seconds and 10 seconds, and the maximum will not exceed 20 seconds; the heating power is between 700 watts and 1500 watts.

[0095] Step S405, determining whether the current temperature reaches the first set temperature.

[0096] Here, when the current temperature reaches the first set temperature, step S406 is entered; when the current temperature does not reach the first set temperature, the process returns to step S404 to continue heating. Among them, the first set temperature is greater than 66 degrees and less than 74 degrees.

[0097] Step S406, keep warm.

[0098] Here, the temperature is maintained at the above first set temperature for a set duration, and the set duration is greater than 8 minutes and less than 18 minutes. This allows the miscellaneous grains to gelatinize at a lower temperature, reducing the gelatinization rate, reducing the gelatinization degree of the starch in the miscellaneous grain paste, increasing the resistant starch content of the miscellaneous grain paste, and reducing the glycemic index of the miscellaneous grain paste.

[0099] Step S407, determine whether the heat preservation duration has reached the set duration.

[0100] Here, the heat preservation duration is determined as the heat preservation duration. If the heat preservation duration has not reached the set duration, the process returns to step S406 to continue heat preservation; if the heat preservation duration has reached the set duration, step S408 is entered to continue heating.

[0101] Step S408, continue heating.

[0102] Step S409, determine whether the current temperature has reached the second set temperature.

[0103] Here, when the current temperature reaches the second set temperature, step S410 is entered; when the current temperature does not reach the second set temperature, the process returns to step S408 to continue heating. Among them, the second set temperature is greater than 90 degrees and less than 98 degrees.

[0104] Step S410, stop heating and start natural cooling. When it is judged that the cooling time has reached the preset time and the temperature is still greater than the temperature threshold, rapid cooling is started.

[0105] Here, the preset time can be 10 minutes, 12 minutes, etc. The temperature threshold can be 86 degrees, 88 degrees, etc.

[0106] Step S411, start the pump, add water in a ratio of 1:4, obtain the temperature after adding water, and assist in slow stirring.

[0107] Here, since only part of the water is added in step S402, the water will be replenished in a certain proportion in step S411, and the required amount of water will be added again. In an embodiment of the present application, the ratio of grains to water when making grain paste is 1:8. In the embodiment of the present application, half of the water is first added in step S402, and then the remaining half of the water is added in step S411. Grain paste is generally a high-starch beverage, and cooling by adding water needs to be based on certain scientific basis. If water is added after the paste is formed, it is easy to cause the grain paste to stratify and the stability to deteriorate. Therefore, the embodiment of the present application adopts the method of adding water before high-speed crushing. At the same time, the major premise is to ensure the safety of cooking the grain paste and start the water adding procedure. The cooling rate can reach 3 degrees per minute, which can shorten the working time of the grain paste. Cooling can promote the formation of resistant starch. Not only that, but also a grain paste with a more palatable temperature can be obtained in the end.

[0108] Step S412, determining whether the temperature after adding water is higher than the third set temperature.

[0109] Here, when the temperature after adding water is not higher than the third set temperature, the process proceeds to step S413; when the temperature after adding water is still higher than the third set temperature, the process returns to step S411 and continues to cool naturally. The third set temperature is greater than 76 degrees and less than 85 degrees.

[0110] Step S413, determining whether the temperature after adding water is lower than the third set temperature.

[0111] If the temperature after adding water is lower than the third preset temperature, go to step S414; otherwise, go to step S415.

[0112] Step S414, start supplementary heating so that the temperature after adding water reaches the third set temperature.

[0113] Here, the temperature after water addition is increased to the third set temperature by supplementary heating.

[0114] Step S415, whipping at a high speed.

[0115] Here, the high speed is between 6000rpm and 14000rpm, that is, the whipping speed can be any value between 6000rpm and 14000rpm. This process is to crush and grind the grains. At this time, the grains are not completely crushed. After the whole process, the grains have completed the sterilization process and have been partially gelatinized. High-speed whipping can make a more palatable grain paste, and the crushed grains are easier to gelatinize, so it needs to be controlled at a relatively low third preset temperature.

[0116] Step S416, end.

[0117] Through the above steps S401 to S416, the grains and part of the water are first added, mixed and beaten, and then heated. When heated to the first set temperature, the grains are kept warm for a set time, so that the grains are gelatinized at a lower temperature to reduce the gelatinization rate, reduce the gelatinization degree of the starch in the grain paste, increase the resistant starch content of the grain paste, and reduce the glycemic index of the grain paste. After the insulation time reaches the set time, continue to heat to the second set temperature, stop heating, start to cool naturally for a preset time, and then add water again, which can shorten the working time of the grain paste. Cooling can promote the formation of resistant starch. Not only that, but also a grain paste with a more palatable temperature can be finally obtained. Finally, when the temperature reaches the third set temperature after adding water, it is beaten at a high rate to crush the grains to obtain a grain paste with high nutritional value and good taste.

[0118] Based on the above embodiments, the present application further provides a food processing method, such as Figure 5 As shown, it is applied to a wall breaking machine. Taking the wall breaking machine making grain paste from grains as an example, the wall breaking machine has prepared grains and water in a required proportion before starting to work, and the mixture of grains and water is placed in the working chamber of the wall breaking machine. The method includes:

[0119] Step S501, the wall breaking machine starts working.

[0120] Step S502, whipping at a low speed.

[0121] Here, the low speed is between 50 rpm and 2000 rpm, that is, the beating speed can be any value between 50 rpm and 2000 rpm.

[0122] Step S503, heating.

[0123] Here, after whipping for a certain period of time, high-power heating is turned on accompanied by low-speed whipping. The certain period of time is generally between 5 seconds and 10 seconds, and the maximum will not exceed 20 seconds; the heating power is between 700 watts and 1500 watts.

[0124] Step S504, determining whether the current temperature reaches the first set temperature.

[0125] Here, when the current temperature reaches the first set temperature, the process proceeds to step S505; when the current temperature does not reach the first set temperature, the process returns to step S503 to continue heating. The first set temperature is greater than 66 degrees and less than 74 degrees.

[0126] Step S505, keep warm.

[0127] Here, the temperature is maintained at the first set temperature and maintained for a set time, which is greater than 8 minutes and less than 18 minutes. The grains are gelatinized at a lower temperature, the gelatinization rate is reduced, the gelatinization degree of starch in the grain paste is reduced, the resistant starch content of the grain paste is increased, and the glycemic index of the grain paste is reduced.

[0128] Step S506, determining whether the heat preservation time reaches the set time.

[0129] Here, the insulation time is determined as the insulation time. If the insulation time does not reach the set time, return to step S505 to continue insulation; if the insulation time has reached the set time, enter step S507 to continue heating.

[0130] Step S507, continue heating.

[0131] Step S508, determining whether the current temperature reaches the second set temperature.

[0132] Here, when the current temperature reaches the second set temperature, the process proceeds to step S509; when the current temperature does not reach the second set temperature, the process returns to step S507 to continue heating. The second set temperature is greater than 90 degrees and less than 98 degrees.

[0133] Step S509, stop heating, start natural cooling, and obtain the temperature after cooling.

[0134] Step S510, determining whether the temperature after cooling reaches the third set temperature.

[0135] Here, when the temperature reaches the third set temperature after cooling, the process proceeds to step S511; when the temperature does not reach the third set temperature after cooling, indicating that the temperature after cooling is still higher than the third set temperature, the process returns to step S509 and continues to cool naturally. The third set temperature is greater than 76 degrees and less than 85 degrees.

[0136] Step S511, whipping at a high speed.

[0137] Here, the high speed is between 6000rpm and 14000rpm, that is, the whipping speed can be any value between 6000rpm and 14000rpm. This process is to crush and grind the grains. At this time, the grains are not completely crushed. After the whole process, the grains have completed the sterilization process and have been partially gelatinized. High-speed whipping can make a more palatable grain paste, and the crushed grains are easier to gelatinize, so it needs to be controlled at a relatively low third preset temperature.

[0138] Step S512, end.

[0139] Through the above steps S501 to S512, start making the miscellaneous grain paste. After mixing and whipping, heat it, and keep it warm for a set duration when heated to the first set temperature, so that the miscellaneous grains are gelatinized at a lower temperature to reduce the gelatinization rate, reduce the gelatinization degree of the starch of the miscellaneous grain paste, increase the resistant starch content of the miscellaneous grain paste, and reduce the glycemic index of the miscellaneous grain paste. After the heat preservation duration reaches the set duration, continue to heat to the second set temperature, stop heating, and start natural cooling; finally, when the temperature drops to the third set temperature, whip at a high speed to crush the miscellaneous grains and obtain a miscellaneous grain paste with high nutritional value and good taste.

[0140] Based on the foregoing embodiments, an embodiment of the present application provides a food processing device. Each module included in the device and each unit included in each module can be implemented by a processor in a computer device; of course, it can also be implemented by specific logic circuits; in the implementation process, the processor can be a CPU, a microprocessor (Microprocessor Unit, MPU), a digital signal processor (Digital Signal Processing, DSP), or a field programmable gate array (Field Programmable Gate Array, FPGA), etc.

[0141] An embodiment of the present application further provides a food processing device Figure 6 is a schematic structural diagram of the food processing device provided by the embodiment of the present application, as Figure 6 shown, the food processing device 600 includes:

[0142] A response module 601, configured to heat the to-be-processed food material to a first preset temperature in response to a received start instruction;

[0143] A heat preservation module 602, configured to control the temperature of the to-be-processed food material to be maintained at the first preset temperature until a preset heat preservation duration is reached;

[0144] A heating module 603, configured to heat the to-be-processed food material to a second preset temperature and stop heating, where the second preset temperature is greater than the first preset temperature;

[0145] A whipping module 604, configured to determine that the to-be-processed food material drops to a third preset temperature and whip at a first preset rotation speed until a preset whipping duration is reached to obtain a processed food, where the third preset temperature is greater than the first preset temperature and less than the second preset temperature.

[0146] In some embodiments, the food processing device 600 further includes:

[0147] A first acquisition module, configured to acquire the current water content and the target water content of the to-be-processed food material when it is determined that water needs to be added;

[0148] A first determination module, configured to determine the amount of water to be added based on the current water content and the target water content;

[0149] A second acquisition module, configured to add water to the food ingredient to be processed based on the amount of water to be added, and acquire the current temperature of the food ingredient to be processed after the water addition;

[0150] A second determination module, configured to determine whether the current temperature is the third preset temperature. When it is determined that the current temperature is the third preset temperature, stir at the first preset rotation speed until the preset stirring duration is reached, to obtain the prepared food.

[0151] In some embodiments, the food processing device 600 further includes:

[0152] A start module, configured to start timing after stopping heating when it is determined that water needs to be added, and acquire the timing duration;

[0153] A third determination module, configured to determine the amount of water to be added when it is determined that the timing duration reaches the first preset duration;

[0154] A third acquisition module, configured to add water to the food ingredient to be processed based on the amount of water to be added, and acquire the current temperature of the food ingredient to be processed after the water addition;

[0155] A fourth determination module, configured to determine whether the current temperature is the third preset temperature. When it is determined that the current temperature is the third preset temperature, stir at the first preset rotation speed until the preset stirring duration is reached, to obtain the prepared food.

[0156] In some embodiments, the food processing device 600 further includes:

[0157] A fifth determination module, configured to determine that when the current temperature is higher than the third preset temperature, continue to wait for the food ingredient to be processed after the water addition to drop to the third preset temperature;

[0158] A sixth determination module, configured to determine that when the current temperature is lower than the third preset temperature, heat the food ingredient to be processed after the water addition to the third preset temperature.

[0159] In some embodiments, the response module 601 includes:

[0160] A first stirring sub-module, configured to perform periodic heating based on a preset period until the food ingredient to be processed is heated to the first preset temperature, and stir at a second preset rotation speed during the heating process, where the second preset rotation speed is less than the first preset rotation speed;

[0161] Or,

[0162] The second whipping sub-module is used to perform periodic heating based on the preset period until the to-be-processed food material is heated to the first preset temperature, and perform whipping at the second preset rotation speed during the non-heating process.

[0163] In some embodiments, the response module 601 further includes:

[0164] The third whipping sub-module is used to respond to the received start instruction and whip the to-be-processed food material at the second preset rotation speed for a second preset duration;

[0165] The heating sub-module is used to perform periodic heating based on the preset period until the to-be-processed food material is heated to the first preset temperature.

[0166] In some embodiments, the whipping module 604 includes:

[0167] The determination sub-module is used to determine the whipping period corresponding to the first preset rotation speed based on the first preset rotation speed and the preset relationship table, wherein the preset relationship table stores the corresponding relationship between the rotation speed and the whipping period, and the whipping period includes the whipping duration and the pause duration for each whipping;

[0168] The fourth whipping sub-module is used to perform whipping periodically according to the whipping duration and the pause duration based on the first preset rotation speed until the preset whipping duration is reached.

[0169] It should be noted that the description of the food processing device in the embodiments of the present application is similar to the description of the above method embodiments, and has beneficial effects similar to those of the method embodiments. For the technical details not disclosed in the embodiments of the present device, please refer to the description of the method embodiments of the present application for understanding.

[0170] It should be noted that in the embodiments of the present application, if the above system upgrade method is implemented in the form of a software function module and sold or used as an independent product, it can also be stored in a computer-readable storage medium. Based on such an understanding, the technical solution of the embodiments of the present application, in essence, or the part that contributes to the related technology, can be embodied in the form of a software product. The computer software product is stored in a storage medium and includes several instructions for causing a computer device (which can be a personal computer, a server, or a network device, etc.) to execute all or part of the methods described in the embodiments of the present application. The foregoing storage medium includes: various media such as a USB flash drive, a mobile hard disk, a read-only memory (ROM), a magnetic disk, or an optical disc that can store program codes. In this way, the embodiments of the present application are not limited to any specific combination of hardware and software.

[0171] Accordingly, an embodiment of the present application provides a computer-readable storage medium, on which a computer program is stored. When the computer program is executed by a processor, the steps in the food processing method provided in the above embodiment are implemented.

[0172] An embodiment of the present application provides a household electrical appliance. Figure 7 As shown in the schematic diagram of the composition structure of the household electrical appliance provided by the embodiment of the present application, Figure 7 as shown, the household electrical appliance 700 includes: a processor 701, at least one communication bus 702, a user interface 703, at least one external communication interface 704, and a memory 705. Among them, the communication bus 702 is configured to implement connection communication between these components. Among them, the user interface 703 may include a display screen, and the external communication interface 704 may include a standard wired interface and a wireless interface. Among them, the processor 701 is configured to execute the program of the food processing method stored in the memory to implement the steps in the food processing method provided in the above embodiment.

[0173] The descriptions of the above embodiments of the household electrical appliance and the storage medium are similar to the descriptions of the above method embodiments, and have beneficial effects similar to those of the method embodiments. For the technical details not disclosed in the embodiments of the household electrical appliance and the storage medium of the present application, please refer to the descriptions of the method embodiments of the present application for understanding.

[0174] It should be understood that the "one embodiment" or "an embodiment" mentioned throughout the specification means that the specific features, structures, or characteristics related to the embodiment are included in at least one embodiment of the present application. Therefore, the appearances of "in one embodiment" or "in an embodiment" throughout the specification do not necessarily refer to the same embodiment. In addition, these specific features, structures, or characteristics can be combined in any suitable manner in one or more embodiments. It should be understood that in various embodiments of the present application, the magnitudes of the sequence numbers of the above processes do not mean the order of execution, and the execution order of each process should be determined by its function and internal logic, and should not constitute any limitation to the implementation process of the embodiments of the present application. The sequence numbers of the embodiments of the present application above are only for description and do not represent the advantages or disadvantages of the embodiments.

[0175] It should be noted that in this article, the term "comprising", "including" or any other variant thereof is intended to cover a non-exclusive inclusion, so that a process, method, article or device including a series of elements not only includes those elements, but also includes other elements not expressly listed, or further includes elements inherent to such process, method, article or device. Without further limitation, an element defined by the phrase "including a..." does not exclude the existence of additional identical elements in the process, method, article or device including the element.

[0176] In several embodiments provided in the present application, it should be understood that the disclosed devices and methods can be implemented in other ways. The device embodiments described above are merely illustrative. For example, the division of the units is only a logical function division. In actual implementation, there may be other division methods. For example, multiple units or components can be combined, or can be integrated into another system, or some features can be ignored or not executed. In addition, the couplings between the components shown or discussed, or direct couplings, or communication connections can be through some interfaces. The indirect couplings or communication connections of devices or units can be electrical, mechanical, or other forms.

[0177] The units described above as separate components may or may not be physically separated. The components shown as units may or may not be physical units. They can be located in one place or distributed to multiple network units. Some or all of the units can be selected according to actual needs to achieve the purpose of the solution of this embodiment.

[0178] In addition, each functional unit in the embodiments of the present application can be all integrated in a processing unit, or each unit can be separately a unit, or two or more units can be integrated in a unit. The above integrated units can be implemented in the form of hardware or in the form of a combination of hardware and software functional units.

[0179] Those of ordinary skill in the art can understand that all or part of the steps to implement the above method embodiments can be completed by hardware related to program instructions. The foregoing program can be stored in a computer-readable storage medium. When the program is executed, it executes the steps including the above method embodiments. The foregoing storage medium includes various media that can store program codes, such as removable storage devices, ROMs, magnetic disks, or optical discs.

[0180] Alternatively, if the above integrated units of the present application are implemented in the form of software functional modules and sold or used as independent products, they can also be stored in a computer-readable storage medium. Based on such an understanding, the technical solution of the embodiments of the present application, in essence, or the part that contributes to the prior art can be embodied in the form of a software product. The computer software product is stored in a storage medium and includes several instructions to enable an AC to execute all or part of the methods described in the embodiments of the present application. The foregoing storage medium includes various media that can store program codes, such as removable storage devices, ROMs, magnetic disks, or optical discs.

[0181] As described above, it is only the implementation mode of this application, but the protection scope of this application is not limited thereto. Any person skilled in the art within the technical scope disclosed by this application can easily think of changes or substitutions, which should all be covered within the protection scope of this application. Therefore, the protection scope of this application shall be subject to the protection scope of the claims described.

Claims

1. A food processing method, characterized in that, The method includes: In response to a received start instruction, heating the ingredient to be processed to a first preset temperature; Controlling the temperature of the ingredient to be processed to be maintained at the first preset temperature until a preset heat preservation duration is reached; Heating the ingredient to be processed to a second preset temperature and stopping heating, where the second preset temperature is greater than the first preset temperature; When it is determined that water needs to be added, after stopping heating, starting timing and obtaining the timing duration; When it is determined that the timing duration reaches a first preset duration, determining the amount of water to be added; Adding water to the ingredient to be processed based on the amount of water to be added and obtaining the current temperature of the ingredient to be processed after adding water; When it is determined that the current temperature of the ingredient to be processed drops to a third preset temperature, whipping at a first preset speed until a preset whipping duration is reached to obtain the prepared food, where the third preset temperature is greater than the first preset temperature and less than the second preset temperature.

2. The method according to claim 1, characterized in that, The method further includes: When it is determined that water needs to be added, obtaining the current water content and the target water content of the ingredient to be processed; Based on the current water content and the target water content, determining the amount of water to be added.

3. The method according to claim 1 or 2, characterized in that, The method further includes: When it is determined that the current temperature is higher than the third preset temperature, continuing to wait for the ingredient to be processed after adding water to drop to the third preset temperature; When it is determined that the current temperature is lower than the third preset temperature, heating the ingredient to be processed after adding water to the third preset temperature.

4. The method according to claim 1, characterized in that, The heating of the ingredient to be processed to the first preset temperature includes: Performing periodic heating based on a preset period until the ingredient to be processed is heated to the first preset temperature, and whipping at a second preset speed during the heating process, where the second preset speed is less than the first preset speed; Or, Performing periodic heating based on the preset period until the ingredient to be processed is heated to the first preset temperature, and whipping at the second preset speed during the non-heating process.

5. The method according to claim 1, characterized in that, The heating of the ingredient to be processed to the first preset temperature in response to a received start instruction includes: In response to a received start instruction, whipping the ingredient to be processed at a second preset speed for a second preset duration; Performing periodic heating based on a preset period until the ingredient to be processed is heated to the first preset temperature.

6. The method according to claim 1 or 2, characterized in that, The whipping at a first preset speed until a preset whipping duration is reached includes: Based on the first preset speed and a preset relationship table, determining the whipping period corresponding to the first preset speed, where the preset relationship table stores the corresponding relationship between the speed and the whipping period, and the whipping period includes the whipping duration and the pause duration for each whipping; Performing whipping periodically according to the whipping duration and the pause duration based on the first preset speed until a preset whipping duration is reached.

7. A food processing device, characterized in that, The device includes: A response module, configured to heat the ingredient to be processed to a first preset temperature in response to a received start instruction; A heat preservation module, configured to control the temperature of the ingredient to be processed to be maintained at the first preset temperature until a preset heat preservation duration is reached; A heating module, configured to heat the to-be-processed food material to a second preset temperature and then stop heating, where the second preset temperature is greater than the first preset temperature; A starting module, configured to start timing after stopping heating and obtain the timing duration when it is determined that water needs to be added; A third determination module, configured to determine the amount of water to be added when the timing duration reaches a first preset duration; A third acquisition module, configured to add water to the to-be-processed food material based on the amount of water to be added and obtain the current temperature of the to-be-processed food material after water addition; A whipping module, configured to determine that when the current temperature of the to-be-processed food material drops to a third preset temperature, whip it at a first preset speed until a preset whipping duration is reached to obtain the prepared food, where the third preset temperature is greater than the first preset temperature and less than the second preset temperature.

8. An appliance, characterized in that,The household electrical appliance device includes: A processor; and A memory, configured to store a computer program that can run on the processor; Wherein, when the computer program is executed by the processor, it implements the food processing method according to any one of claims 1 to 6.

9. A computer-readable storage medium, characterized in that, Computer-executable instructions are stored in the computer-readable storage medium, and the computer-executable instructions are configured to execute the food processing method according to any one of claims 1 to 6 above.

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