Food processor and dough processing method

Abstract

This application discloses a food processor and a dough processing method, relating to the technical field of smart home appliances. The method is applied to a food processor with a replaceable dough processing component. The food processor includes a temperature control system and a processing chamber. The dough processing component includes a kneading rod disposed within the processing chamber. The dough processing method includes: controlling the rotation of the kneading rod to mix the ingredients within the processing chamber; adjusting the processing temperature within the processing chamber through the temperature control system to maintain the kneading temperature during the kneading stage; and after the ingredients in the processing chamber form dough, adjusting the processing temperature within the processing chamber through the temperature control system to maintain a constant temperature during the proofing or fermentation stage. Therefore, this application has the advantages of accurate temperature control, high automation in the dough-making process, and the ability to meet diverse cooking needs.

Description

Technical Field

[0001] This application relates to the technical field of smart home appliances, and more specifically, to a food processing machine and a dough processing method. Background Technology

[0002] In existing technologies, food processing machines used for dough kneading typically only have dough kneading functions, lacking functions for proofing and fermentation. Furthermore, current food processing machines on the market offer relatively limited processing capabilities, failing to meet the diverse needs of users in their daily food preparation. Additionally, during dough production, each stage—kneading, proofing, and fermentation—requires maintaining a specific temperature range to produce dough suitable for subsequent cooking. Existing dough kneading machines cannot achieve stable temperature control, thus failing to ensure the dough reaches its optimal state during these stages. Ultimately, this results in food processing machines with limited performance capabilities producing finished dough that is unsatisfactory to users. Summary of the Invention

[0003] The purpose of this application is to provide a food processing machine and a dough processing method that can precisely control the temperature during the dough making process, such as kneading, proofing, or fermenting, to meet various cooking needs. In addition, the food processing machine that performs the dough processing method has replaceable processing components. With the realization of multiple uses in one machine, the food processing machine has a high degree of automation in making dough, giving users a good user experience.

[0004] The embodiments of this application are implemented as follows:

[0005] The first aspect of this application provides a dough processing method, which is applied to a food processor with a replaceable dough processing component; wherein the food processor is provided with a temperature control system and a processing chamber, and the dough processing component includes a kneading rod disposed in the processing chamber; the method includes: controlling the kneading rod to rotate and agitate the ingredients in the processing chamber; adjusting the processing temperature in the processing chamber through the temperature control system to maintain the kneading temperature in the food processor during the kneading stage; and after the ingredients in the processing chamber form dough, adjusting the processing temperature in the processing chamber through the temperature control system to maintain a constant temperature in the food processor during the proofing stage or the fermentation stage.

[0006] In one embodiment, the temperature control system includes a heating chamber and a temperature detection element, a heating element, and a fan disposed within the heating chamber. The temperature control system adjusts the processing temperature within the processing chamber to maintain a constant temperature in the food processor during the proofing or fermentation stage. This includes: determining the target temperature range corresponding to the current processing stage of the food processor, where the current processing stage includes the proofing and fermentation stages; after water is injected into the heating chamber, determining whether the water temperature is within the target temperature range based on the water temperature detected by the temperature detection element; if the water temperature is not within the target temperature range, controlling the heating element or fan to start to adjust the water temperature to the target temperature range.

[0007] In one embodiment, if the water temperature is not within the target temperature range, the heating element or fan is activated to adjust the water temperature to the target temperature range. This includes: if the water temperature exceeds the maximum threshold of the target temperature range, the fan is activated to lower the water temperature; if the water temperature is below the minimum threshold of the target temperature range, the heating element is activated to raise the water temperature.

[0008] In one embodiment, before controlling the rotation of the dough rolling pin and agitating the ingredients in the processing chamber, the method further includes: preheating the water to be injected into the processing chamber to the water temperature corresponding to the dough processing type based on a preset dough processing type; and injecting the water heated to the water temperature into the processing chamber.

[0009] In one embodiment, the food processing machine further includes a motor connected to a dough roller, which controls the dough roller to rotate and agitate the ingredients in the processing chamber, including: controlling the dough roller to rotate at a constant speed until the ingredients in the processing chamber are agitated into flocculent material; and controlling the dough roller to rotate while the motor is in a constant current state, and stirring the flocculent material in the processing chamber into dough.

[0010] In one embodiment, after the flocculent material in the processing chamber is stirred into dough, the method further includes: controlling the dough rolling pin to stop rotating; and after the dough in the processing chamber has been left to stand for a preset time, controlling the dough rolling pin to rotate again while the motor is in a constant current state.

[0011] In one embodiment, the processing temperature in the processing chamber is adjusted by a temperature control system to maintain the dough-kneading temperature during the dough-kneading stage of the food processor. This includes: determining whether the processing temperature needs to be adjusted based on the processing temperature in the processing chamber and the dough-kneading temperature; if the processing temperature is lower than the dough-kneading temperature, the processing temperature is heated to the dough-kneading temperature by the temperature control system.

[0012] In one embodiment, before adjusting the processing temperature in the processing chamber through the temperature control system to maintain a constant temperature in the dough proofing or fermentation stage of the food processor, the method further includes: determining the target processing time corresponding to the current processing stage based on the current processing stage of the food processor, wherein the current processing stage includes the dough proofing stage and the fermentation stage; and determining whether the processing time of the food processor in the current processing stage has reached the target processing time.

[0013] In one embodiment, the processing temperature inside the processing chamber is adjusted by a temperature control system to maintain a constant temperature in the dough proofing or fermentation stage of the food processor. This includes: adjusting the processing temperature inside the processing chamber by the temperature control system to maintain a first constant temperature in the dough proofing stage, where the target processing time for the dough proofing stage is the dough proofing time; and after the processing time reaches the dough proofing time, adjusting the processing temperature inside the processing chamber by the temperature control system to maintain a second constant temperature in the dough fermentation stage.

[0014] In one embodiment, after adjusting the processing temperature in the processing chamber through a temperature control system to maintain a constant temperature in the dough proofing or fermentation stage, the method further includes: determining whether the number of processing times has reached the cycle number corresponding to the dough processing type based on a preset dough processing type and the cumulative number of processing times; if the cycle number has not been reached, controlling the rotation of the dough rolling pin and stirring the ingredients in the processing chamber again; if the cycle number has been reached, controlling the food processor to generate a prompt message indicating that processing is complete.

[0015] A second aspect of this application provides a food processing machine, which includes: a body, a motor, a processing component, a temperature control system, and a processor. The motor is located within the body; the processing component is detachably mounted on the body and connected to the motor; the food processing machine also includes a processing chamber, and when the processing component is a dough processing component, the dough processing component includes a kneading rod located within the processing chamber; the temperature control system is located at the bottom of the processing chamber and includes a temperature detection element, a heating element, and a fan; the processor is located within the body and is configured to execute the dough processing method of any embodiment of the first aspect of this application.

[0016] The advantages of this application compared to the prior art are:

[0017] This application addresses the shortcomings of existing food processors, such as limited processing capabilities, poor dough quality, and inability to meet diverse culinary needs. This application utilizes a food processor with replaceable dough processing components, enabling multi-functionality and flexible processing of different types of ingredients. The food processor employs a temperature control system to precisely control the temperature at each stage of dough processing (kneading, proofing, or fermentation), resulting in finished dough products that meet specific culinary requirements. Furthermore, the process is highly efficient and automated, providing users with a superior experience. Attached Figure Description

[0018] To more clearly illustrate the technical solutions of the embodiments of this application, the accompanying drawings used in the embodiments will be briefly introduced below. It should be understood that the following drawings only show some embodiments of this application and should not be regarded as a limitation of the scope. For those skilled in the art, other related drawings can be obtained based on these drawings without creative effort.

[0019] Figure 1 This is a schematic diagram of the structure of a food processing machine provided in one embodiment of this application;

[0020] Figure 2 A schematic flowchart of a dough processing method provided in an embodiment of this application;

[0021] Figure 3 A schematic flowchart of a dough processing method provided in an embodiment of this application;

[0022] Figure 4 A schematic flowchart illustrating a water temperature control method for water injection before mixing, provided in an embodiment of this application;

[0023] Figure 5 A schematic flowchart of a motor control method for the dough kneading stage provided in an embodiment of this application;

[0024] Figure 6 A schematic flowchart illustrating a temperature control method for the dough kneading stage provided in an embodiment of this application;

[0025] Figure 7 A schematic flowchart of a temperature control method for the proofing stage provided in an embodiment of this application;

[0026] Figure 8 A schematic flowchart illustrating a temperature control method for the dough rising stage provided in an embodiment of this application;

[0027] Figure 9 A schematic flowchart illustrating a method for making dough for steamed buns according to an embodiment of this application;

[0028] Figure 10 This is a schematic flowchart illustrating a method for making dough for bread crust according to an embodiment of this application.

[0029] Reference numerals: 1-Food processing machine; 10-Machine body; 20-Motor; 30-Processing components; 40-Temperature control system; 50-Processor. Detailed Implementation

[0030] The technical solutions in the embodiments of this application will now be described with reference to the accompanying drawings.

[0031] Similar reference numerals and letters in the following figures indicate similar items; therefore, once an item is defined in one figure, it does not need to be further defined and explained in subsequent figures. Furthermore, in the description of this application, terms such as "first," "second," etc., are used only to distinguish descriptions and should not be construed as indicating or implying relative importance.

[0032] The technical solution of this application will now be clearly and completely described with reference to the accompanying drawings.

[0033] Please see Figure 1 , Figure 1 This is a schematic diagram of the structure of a food processing machine 1 provided in one embodiment of this application. Figure 1 As shown, the food processing machine 1 provided in this application includes: a body 10, a motor 20, a processing component 30, a temperature control system 40, and a processor 50.

[0034] The motor 20 and processor 50 are located inside the body 10 of the food processing machine 1; the processing component 30 is detachably mounted on the body 10 and connected to the motor 20; the food processing machine 1 is also provided with a processing chamber for dough making, and a temperature control system 40 is located at the bottom of the processing chamber, including a temperature detection element, a heating element and a fan; the processor 50 is configured to execute the dough processing method provided in any of the following embodiments of this application, which is applied to the food processing machine 1 when the processing component 30 is replaced with the dough processing component 30.

[0035] In one embodiment, the temperature control system 40 may also be disposed around the processing chamber. The temperature control system 40 also includes a heating chamber for heating water; the temperature control system 40 may use any heat dissipation element that replaces the fan to reduce the temperature of the water in the heating chamber, and the heating element is used to heat the water in the heating chamber, thereby maintaining the processing temperature in the processing chamber within a suitable range.

[0036] When the processing component 30 is a dough processing component 30, the dough processing component 30 includes a dough mixing rod disposed within the processing chamber. When other processing components 30 are installed in the food processing machine 1, the operator can remove the original processing component 30. The dough processing component 30 can be installed on the top of the body 10 of the food processing machine 1 in various forms, depending on the actual installation method of the processing component 30 of the food processing machine 1.

[0037] In one embodiment, the food processor 1 can be pre-configured so that the cup of the processing component 30 remains fixed. When the operator replaces the processing component 30, they only need to replace the pulverizing blade or other mixing tool inside the cup with a dough mixing rod, and the processing cavity remains the original space inside the cup. In another embodiment, the food processor 1 can be pre-configured so that the processing component 30 includes a cup and a pulverizing blade or other mixing tool. When the operator replaces the processing component 30, they remove the cup and pulverizing blade or other mixing tool from the original processing component 30 as a whole, and then install the cup and dough mixing rod of the dough processing component 30 for dough processing onto the processing component 30. The processing cavity is the internal space inside the cup of the dough processing component 30. In yet another embodiment, the operator can also remove only the pulverizing blade or other mixing tool from the original processing component 30, and then install the cup and dough mixing rod of the dough processing component 30 for dough processing into the cup of the original processing component 30. In this case, the processing cavity is the internal space inside the cup of the dough processing component 30.

[0038] In one embodiment, the food processing machine 1 further includes a water preparation assembly for injecting water at a suitable temperature into the unformed flour in the processing chamber, so that the final dough meets the corresponding cooking requirements. The water preparation assembly includes a water preparation chamber for containing water for kneading, a water heating element, and a water temperature measuring element.

[0039] In one embodiment, the water preparation component and the temperature control system 40 can be integrated into one unit. After the food processor 1 has been kneading the dough with water, the water preparation component can be used as part of the temperature control system 40. The food processor 1 also has a water inlet component to control the water inlet. When the water inlet component of the food processor 1 is not open and water in the preparation chamber cannot be injected into the processing chamber, the water preparation chamber only serves to heat the processing chamber. This function is the same as that of the temperature control system 40, so the two can be integrated with a connection structure and corresponding components into one unit.

[0040] Please see Figure 2 , Figure 2 This is a schematic flowchart illustrating a dough processing method according to an embodiment of this application. Figure 2 As shown, the dough processing method provided in this application includes the following steps:

[0041] S110: Controls the rotation of the dough roller and agitates the ingredients in the processing chamber.

[0042] In this step, the food processor controls the motor to drive the dough roller to rotate, so as to fully mix the water, flour and other ingredients in the processing chamber, so that they are finally formed into dough.

[0043] S120: The processing temperature inside the processing chamber is adjusted by the temperature control system, so that the food processor can maintain the kneading temperature during the kneading stage.

[0044] In this step, after the control motor drives the dough-making rod to rotate, the processor controls the temperature control system to introduce water and heat it, thereby regulating the processing temperature within the food processor's dough-making chamber. Different dough processing types selected by the user require different dough-making temperatures. Therefore, the processor needs to control the temperature control system to maintain the dough-making temperature within the processing chamber corresponding to the pre-set dough processing type during the dough-making stage.

[0045] S130: After the ingredients in the processing chamber form dough, the processing temperature in the processing chamber is adjusted by the temperature control system to maintain a constant temperature in the dough proofing or fermentation stage of the food processor.

[0046] In this step, after the dough kneading stage is completed, the food processor also needs to perform proofing and / or fermentation of the kneaded dough according to the preset dough processing type. The food processor needs to maintain a constant proofing or fermentation temperature during the proofing or fermentation stage.

[0047] Please see Figure 3 , Figure 3 This is a schematic flowchart illustrating a dough processing method according to an embodiment of this application. Figure 3 As shown, before starting to knead the dough, the food processor needs to adjust the water temperature before pouring it into the processing chamber. The dough processing method is as follows:

[0048] S210: Automatically adds water to the water preparation chamber and adjusts the water temperature in the water preparation chamber.

[0049] In this step, the food processor, based on the preset dough processing type and flour amount (which can be determined according to the number of servings selected by the user, prompting the user to add how much flour, and then automatically calculating the amount of water to be injected), injects an appropriate amount of water into the water preparation chamber of the food processor, so that the water is heated before being injected into the processing chamber. Then, the processor controls the temperature control system to preheat the water to be injected into the processing chamber to the water temperature corresponding to the dough processing type.

[0050] S220: Inject water heated to the injection water temperature into the processing chamber.

[0051] In this step, the water heating element heats the water to be injected into the processing chamber. After the water temperature sensing element detects that the water temperature has reached the injection temperature, the processor controls the water inlet assembly of the food processor to open, injecting the water in the water preparation chamber into the processing chamber.

[0052] S230: After water from the water preparation chamber is injected into the processing chamber, the food processor is controlled to start kneading the dough.

[0053] This step is similar to steps S110-S120 above. Please refer to the corresponding content for specific details, which will not be repeated here.

[0054] S240: After kneading, control the food processor to let the dough in the processing chamber rise or ferment.

[0055] This step is similar to step S130 above. Please refer to the corresponding content for specific details, which will not be repeated here.

[0056] The dough processing method provided in this application only requires the user to select the dough processing type and quantity on the operation panel of the food processor, and then add the corresponding flour and other ingredients into the processing chamber according to the operation prompts. The remaining dough shaping and proofing steps can be automatically completed by the food processor. For different dough processing stages such as water injection, kneading, proofing, and fermentation, the corresponding temperature control, time control, and other operations also differ. Specific details can be found in the following embodiments. It should be noted that the control parameters such as temperature, time, motor speed, and heating level in each stage of dough processing are parameters optimized based on cooking experience. However, when actually setting program parameters for the dough processing chamber, it is not limited to these parameters, and users or designers can modify them according to actual needs. For example, when initially turning on the food processor, the user can manually set the water injection temperature, and the food processor will adjust the water temperature in the water injection preparation chamber based on the user's settings.

[0057] Please see Figure 4 , Figure 4 This is a schematic flowchart illustrating a method for controlling the water temperature before mixing, provided in one embodiment of this application. Figure 4 As shown, the method for controlling the water temperature before injection includes the following steps:

[0058] S310: Automatically fills water according to user-defined values;

[0059] After the user selects the amount of ingredients, the type of dough processing, or the water temperature required for kneading, and adds the ingredients into the processing chamber, the processor controls the water inlet component to pump an appropriate amount of water into the water preparation chamber.

[0060] S320: Determines whether the current water temperature has reached the injection water temperature.

[0061] After water is introduced into the water preparation chamber, the water temperature measuring component detects the current water temperature in the chamber. Based on the current water temperature and the preset water temperature, the processor determines whether the current water temperature has reached the water temperature required for injection. If yes, proceed to step S330; otherwise, proceed to steps S321-S324.

[0062] S330: Inject water from the water preparation chamber into the processing chamber.

[0063] S321-S324: Based on the preset temperature range of the injection water, determine the corresponding heating level and perform heating.

[0064] In the dough kneading stage, there are generally different temperature types, such as cold water, warm water, hot water, and boiling water. Cold water kneading is done at a temperature below 30 degrees Celsius, resulting in a smooth and elastic dough, suitable for boiling, baking, and frying. Warm water kneading is done at a temperature between 30 and 70 degrees Celsius, resulting in a soft yet elastic dough, suitable for steaming and frying. Hot water kneading is done at a temperature above 70 degrees Celsius, resulting in a less elastic dough with a darker color, suitable for steaming, frying, and deep-frying. Boiling water kneading is done at a temperature between 95 and 100 degrees Celsius, resulting in a sticky dough with a dark color and a delicate texture, suitable for deep-frying and baking. These water temperatures used for kneading are the water injection temperatures.

[0065] The processor controls different heating levels through the water heating element according to the preset water injection temperature. The higher the water injection temperature, the higher the heating level. The water temperature measuring element in the water injection preparation chamber detects the water temperature in real time. When the temperature reaches the water injection temperature, the processor controls the water inlet component to open, injecting the water in the preparation chamber into the processing chamber and mixing it with the material, and then entering the automatic dough kneading stage of the food processing machine.

[0066] Please see Figure 5 , Figure 5 This is a flowchart illustrating a motor control method for the dough-kneading stage according to an embodiment of this application. Figure 5 As shown, the motor control method for the dough kneading stage includes the following steps:

[0067] S410: Controls the dough mixer to rotate at a constant speed until the ingredients in the processing chamber are agitated into a flocculent dough;

[0068] At the beginning of the dough kneading stage, the flour in the processing chamber is still in powder form. Therefore, the speed of the kneading roller in the processing chamber should not be too high or too low. When the speed of the kneading roller is too high, the flour will be stirred too quickly, causing flour to spray out, resulting in an imbalance in the flour-to-water ratio during subsequent kneading, and ultimately leading to dough failure. Similarly, the speed of the kneading roller should not be too low either. If the speed is too low, the time it takes for the kneading roller to mix the flour and water in the processing chamber and form a flocculent dough will be prolonged.

[0069] In this step, the processor controls the motor to rotate at a constant speed of 8000 rpm for 1 minute to fully mix the flour and water to form a flocculent mixture with maximum efficiency, while avoiding flour spraying outwards. The dough roller connected to the motor in the food processor needs to be slowed down by a reduction mechanism between the motor and the dough roller when the motor drives its rotation. In one embodiment, the reduction ratio of the reduction mechanism is 88.2, and the appropriate speed for the flocculent dough forming stage is 85-95 rpm for the dough roller within the processing chamber. Therefore, when the speed of the dough roller in the cup is preset to 90 rpm, the motor output speed is equal to the dough roller speed multiplied by the reduction ratio; thus, 8000 rpm is set as the initial constant speed of the dough roller. Based on the constant speed of the motor, the processor controls the motor to drive the dough roller to rotate at 8000 rpm for 1 minute. When 1 minute has elapsed, the next kneading stage begins.

[0070] S420: Controls the dough rolling pin to rotate under constant current conditions on the motor and mixes the flocculent dough in the processing chamber into dough.

[0071] Initially, when the dough is in a dry powder state, the motor's load current is relatively small. As the kneading rod rotates and the water and flour gradually combine, the force on the kneading rod gradually increases as the water and flour become lumpy. The lumpy dough within the processing chamber gradually forms a complete dough, and the kneading resistance within the cup also gradually increases. Through a constant current control algorithm, the motor current is maintained at a constant 2A, and the kneading rod is kept rotating for approximately 3 minutes, allowing the dough to fully form and significantly increasing kneading efficiency. When the motor maintains a constant current, it can operate at its highest speed or be set to other fixed speeds.

[0072] S430: Controls the dough rolling pin to stop rotating;

[0073] In this step, the dough roller stops rotating, allowing the initially formed dough in the processing chamber to rest for 30 seconds. This allows the dough to fully integrate with the water in the dough, increasing its viscosity and effectively reducing the amount of flocculent residue left on the inner wall of the cup when the dough roller rotates again later.

[0074] S440: After the dough has been resting in the processing chamber for a preset time, the control dough roller is rotated again while the motor is in a constant current state.

[0075] In this step, the initially formed dough becomes more viscous after a short resting period. The processor controls the motor to rotate again in the state described in step S420. The motor maintains a constant current rotation, which in turn drives the kneading rod inside the processing chamber to rotate. The kneading rod beats the dough, causing it to tumble around inside the processing chamber, adhering the flocculent material on the inner wall of the cup to the dough itself, thus reducing the amount of flocculent material residue on the cup wall.

[0076] During the process of the processor controlling the rotation and stopping of the dough mixing rod to fully mix the flour and water in the processing chamber to form dough, the processor also controls the temperature control system based on the ambient temperature required for dough mixing, so as to maintain the processing chamber where the dough is being processed within a suitable ambient temperature range.

[0077] Please see Figure 6 , Figure 6 This is a schematic flowchart illustrating a temperature control method for the dough kneading stage provided in an embodiment of this application. Figure 6 As shown, the food processor regulates the processing temperature inside the processing chamber during dough kneading through a temperature control system, maintaining the dough kneading temperature during the kneading stage. The temperature control method during the dough kneading stage includes the following steps:

[0078] S510: Based on the processing temperature and the surface temperature inside the processing cavity, determine whether the processing temperature needs to be adjusted.

[0079] During the dough kneading process, the food processor not only needs to heat the water in the water preparation chamber, but also needs to pre-heat the heating chamber (which is part of the temperature control system used to heat the ambient temperature of the processing chamber, i.e., the processing temperature) to maintain the processing environment temperature throughout the dough kneading stage. Temperature detection elements are installed inside or on the heating chamber. By detecting the water temperature, the cup wall temperature, or the dough temperature within the heating chamber, the processing temperature within the processing chamber can be further confirmed. This application uses the detection of the water temperature within the heating chamber as an example. The processor compares the processing temperature within the processing chamber with the dough kneading temperature to determine whether the processing temperature has reached the preset dough kneading temperature, and then determines whether it is necessary to control the temperature control system to adjust the heating water temperature within the heating chamber.

[0080] If the processing temperature reaches the dough mixing temperature, proceed to step S530; if the processing temperature does not reach the dough mixing temperature, proceed to step S520.

[0081] S520: If the processing temperature is lower than the dough mixing temperature, the processing temperature will be raised to the dough mixing temperature by the temperature control system.

[0082] In this step, when the processing temperature has not reached the dough temperature, the processor controls the heating element in the temperature control system to start heating at level 1 and monitors the water temperature in the processing chamber in real time. The processor controls the heating element in the temperature control system to heat the water in the heating chamber to the dough temperature and then stops heating.

[0083] S530: If the processing temperature reaches the dough mixing temperature, determine whether the dough mixing time has reached the preset time.

[0084] In this step, the food processor starts rotating at a constant speed from the dough mixing rod to agitate the flour and water in the processing chamber and then starts timing. Before the total time for the dough mixing stage is up, the temperature detection element continuously monitors the water temperature in the heating chamber to ensure that the processing temperature is maintained at the dough mixing temperature throughout the entire dough mixing stage. When the total time for the dough mixing stage is up, the temperature control system also enters the next stage of temperature control.

[0085] During the mixing process, the dough temperature remains constant within the target range, unaffected by environmental factors that could influence the kneading results. This ensures complete temperature control of the dough throughout the kneading process, producing dough that closely matches the user's actual needs.

[0086] Because different types of dough are used for different cooking needs, the parameters of a food processor during the automatic dough kneading stage vary, including water temperature, kneading temperature, constant speed, sub-step holding time, constant current value, and speed under constant current value. In actual operation of the food processor during the dough kneading stage, the kneading parameters can be manually set or changed by the operator to match the processing requirements of different types of dough and achieve the optimal kneading effect for that dough type.

[0087] After the dough is kneaded, the food processor enters the next processing stage, which is to switch the current processing stage to the proofing stage or the fermentation stage. Based on the current processing stage of the food processor and the preset dough processing type (such as dough for steamed buns or dough for dumplings), the processor confirms the target temperature range and target processing time corresponding to the current processing stage in order to execute the next stage of dough processing.

[0088] Please see Figure 7 , Figure 7 This is a schematic flowchart illustrating a temperature control method for the dough proofing stage according to an embodiment of this application. Throughout the proofing process, the top of the food processor's cup is fitted with a lid, and the processing chamber is a sealed container. A temperature control system simulates a physical environment conducive to proofing, allowing for better proofing and enabling water molecules to thoroughly penetrate the starch granules in the dough, increasing the dough's viscosity and resulting in a more textured and chewy dough. Figure 7 As shown, the temperature control method during the dough proofing stage includes the following steps:

[0089] S610: Automatically introduces water into the heating chamber.

[0090] In this step, an appropriate amount of water (300ml) needs to be injected into the heating chamber of the temperature control system, which is used to heat the ambient temperature (i.e., the processing temperature) of the processing chamber, and heated to maintain the target temperature range of the food processor throughout the dough proofing stage.

[0091] If there is already enough water in the heating chamber, the processor can control the temperature control system to directly heat or cool the existing water in the heating chamber, without needing to add water again.

[0092] S620: Determine if the proofing stage has lasted for 6 minutes.

[0093] In this step, it is determined whether the processing time of the food processor in the current processing stage has reached the target processing time. Since the optimal proofing time is 4-10 minutes, this embodiment uses 6 minutes for proofing time, and this time parameter can be adjusted. Timing for the proofing stage begins when water is added to the heating chamber. If there is no water addition step, timing can begin from the first heating of the water in the heating chamber after kneading. The proofing stage ends when the target processing time is reached; if the target processing time is not reached, step S630 continues.

[0094] S630: Detects water temperature and determines whether the water temperature is greater than 25 degrees Celsius.

[0095] After water is injected into the heating chamber, the processor determines whether the water temperature is within the target temperature range based on the water temperature detected by the temperature detection element. If the water temperature is not within the target temperature range, the processor controls the heating element or fan to start in order to adjust the water temperature to the target temperature range.

[0096] Since the optimal temperature for proofing dough is 25-30 degrees Celsius, this application controls the water temperature in the heating chamber required for proofing dough within the range of 25-30 degrees Celsius. When the water temperature is less than 25 degrees Celsius, the processor activates the heating element at heating level 2 to raise the water temperature, i.e., executes step S631; if the temperature is greater than 25 degrees Celsius, it executes step S640.

[0097] S631: Start heating at level 2.

[0098] In this step, if the water temperature is lower than the minimum threshold of 25 degrees Celsius of the target temperature range, the heating element is controlled to start heating at level 2 to raise the water temperature.

[0099] S640: Determines if the water temperature is greater than 30 degrees Celsius.

[0100] When the water temperature is greater than 30 degrees, the processor controls the fan to start to cool down, i.e., execute step S650; when the water temperature is less than or equal to 30 degrees, it jumps to step S620 to determine whether the proofing stage has reached the target processing time.

[0101] S650: Start the fan.

[0102] In this step, if the water temperature exceeds the maximum threshold of 30 degrees Celsius within the target temperature range, the processor controls the fan to start in order to lower the water temperature in the heating chamber.

[0103] Because different types of dough are used for different cooking needs, the processing temperature limits, processing time, and other parameters set for the dough proofing stage of a food processor will also vary. When the food processor is actually performing the proofing process, the proofing parameters can be manually set or changed by the operator to match the proofing requirements of different types of dough and achieve the optimal proofing effect corresponding to that type of dough processing.

[0104] Please see Figure 8 , Figure 8 This is a schematic flowchart illustrating a temperature control method for the dough rising stage provided in an embodiment of this application. Figure 8 As shown, after the dough with added yeast has been mixed and shaped in the processing chamber, and the processing time has reached the kneading or proofing time, the food processor's cup is covered with a lid throughout the fermentation process. The processing chamber is a sealed container, and a temperature control system simulates a fermentation environment that provides the necessary temperature and humidity for better dough fermentation, unaffected by external environmental interference. The temperature control method during the fermentation stage includes the following steps:

[0105] S710: Automatically introduces water into the heating chamber.

[0106] In this step, an appropriate amount of water (300ml) needs to be injected into the heating chamber of the temperature control system, which is used to heat the ambient temperature (i.e., the processing temperature) of the processing chamber, and heated to maintain the target temperature range of the food processing machine throughout the dough fermentation stage.

[0107] If there is already enough water in the heating chamber, the processor can directly heat or cool the existing water in the heating chamber by controlling the temperature control system, without needing this step.

[0108] S720: Determine if the dough has been proofing for at least 30 minutes.

[0109] In this step, it is determined whether the processing time of the food processor in the current processing stage has reached the target processing time. In this embodiment, the dough rising time is set to 30 minutes, and this time parameter can be adjusted. The timing of the dough rising stage begins when water is added to the heating chamber. If there is no water adding step, the timing can start from the first heating of the water in the heating chamber after the end of the previous stage. The dough rising stage ends when the target processing time is reached; if the target processing time is not reached, step S730 continues.

[0110] S730: Detects water temperature and determines whether the water temperature is greater than 30 degrees Celsius.

[0111] After water is injected into the heating chamber, the processor determines whether the heating water temperature corresponding to the dough rising stage is within the target temperature range based on the water temperature detected by the temperature detection element. If the water temperature is not within the target temperature range, the processor controls the heating element or fan to start in order to adjust the water temperature to the target temperature range.

[0112] Since the optimal temperature for dough fermentation is 30-38 degrees Celsius, this application controls the water temperature in the heating chamber required for dough fermentation within the range of 30-38 degrees Celsius, and it should not exceed 40 degrees Celsius, otherwise the fermentation effect of the dough will be poor. When the water temperature is less than 30 degrees Celsius, the processor activates the heating element at heating level 2 to raise the water temperature, i.e., executes step S731; if the temperature is greater than 30 degrees Celsius, it executes step S740.

[0113] S731: Start heating at level 2.

[0114] In this step, if the water temperature is lower than the minimum threshold of 30 degrees Celsius of the target temperature range, the heating element is controlled to start heating at level 2 to raise the water temperature.

[0115] S740: Determines if the water temperature is greater than 38 degrees Celsius.

[0116] When the water temperature is greater than 38 degrees, the processor controls the fan to start to cool down, i.e., execute step S750; when the water temperature is less than or equal to 38 degrees, it jumps to step S720 to determine whether the dough fermentation stage has reached the target processing time.

[0117] S750: Start the fan.

[0118] In this step, if the water temperature exceeds the maximum threshold of 38 degrees Celsius within the target temperature range, the processor controls the fan to start in order to lower the water temperature in the heating chamber.

[0119] Because different types of dough are used for different cooking needs, the upper and lower limits of the target temperature range and processing time parameters set during the dough fermentation stage of a food processor will also vary. When the food processor is actually performing the dough fermentation process, the fermentation parameters can be manually set or changed by the operator to match the fermentation requirements of different types of dough and achieve the optimal fermentation effect corresponding to that type of dough processing.

[0120] The following embodiments of this application provide two methods for processing dough for cooking: dough for steamed buns and dough for bread. During the dough processing, the food processing machine performs the stages of water injection, kneading, proofing, and fermentation. The specific details in the above embodiments can be referred to, and parameters such as processing temperature, rotation speed of the kneading rod, or processing time can be controlled.

[0121] Please see Figure 9 , Figure 9 This is a schematic flowchart illustrating a method for making dough for steamed buns, as provided in one embodiment of this application. Figure 9 As shown, the method for making the dough for steamed buns mainly includes steps S810-S870.

[0122] In the process of making steamed bun wrappers, the automatic dough mixing, automatic proofing, and automatic fermentation constitute one cycle. After two cycles, the dough required for the steamed bun wrappers is processed. Based on the cumulative number of processing cycles, the processor determines whether the number of processing cycles has been reached for the required number of dough cycles for the steamed bun wrappers. If the number of cycles has not been reached, the processor controls the dough mixing rod to rotate and stir the dough in the processing chamber again. If the number of cycles has been reached, the processor generates a prompt message indicating that the dough required for the steamed bun wrappers has been processed, and the number of processing cycles is selected as the fermentation cycle.

[0123] First, the food processor automatically adds 300ml of water and kneads the dough for 5 minutes. Then, it sequentially enters the proofing and fermentation stages, with proofing time of 5 minutes and fermentation time of 10 minutes, allowing the water molecules in the dough to fully integrate before initial fermentation. Next, the food processor controls the kneading rod in the processing chamber to knead the dough again, using 5 minutes of kneading to fully integrate the remaining flour and dough in the processing chamber. After kneading, the food processor sequentially enters the proofing and fermentation stages, with proofing time of 5 minutes and fermentation time of 30 minutes. During this proofing stage, the yeast in the dough converts the starch inside the dough into sugar, and then consumes the sugar to produce carbon dioxide gas, causing the dough volume to expand and achieve fermentation. Finally, after the fermentation stage, the dough fully ferments to twice its original size, completing the final fermentation process.

[0124] Please see Figure 10 , Figure 10 This is a schematic flowchart illustrating a method for making dough for bread crust according to an embodiment of this application. Figure 10 As shown, the method for making the dough needed for bread crust includes steps S900-S990.

[0125] Before starting the food processor, the user only needs to add ingredients such as flour, yeast, eggs, and butter. During the dough preparation process, each automatic kneading-proofing-fermentation cycle is considered one cycle. After three cycles, the dough for the bread crust is ready. Based on the accumulated processing count, the processor determines if the required number of cycles for the bread crust dough has been reached. If not, it restarts the kneading rod to rotate and agitate the dough in the processing chamber. If the required number of cycles has been reached, the food processor generates a notification indicating that the dough preparation for the bread crust is complete, with the fermentation cycle selected as the processing number.

[0126] After the user adds the ingredients, the machine automatically adds 300ml of water and then performs a 6-minute kneading process. This step first forms the ingredients into dough and quickly shapes it. After kneading, the machine enters an automatic proofing process, which lasts for 15 minutes. During this process, the dough rests in the processing chamber, allowing the components of various ingredients and water to fully blend, effectively increasing the gluten content of the dough. After proofing, the food processor enters an automatic dough fermentation process, which lasts for 10 minutes. This allows the dough to undergo basic fermentation and gradually increase in size, with the yeast in the dough playing a preliminary fermentation role.

[0127] After the first cycle is completed, the second cycle of kneading-resting-rising begins again. First, the processor controls the kneading rod to rotate and beat the dough in the processing chamber again to make all the ingredients in the dough more evenly mixed. Then, the food processor enters the resting and rising processing stages of the dough in sequence. The resting time is 5 minutes and the rising time is 20 minutes to further improve the gluten of the dough and make the dough gradually soften.

[0128] After the second cycle, the third cycle of kneading, resting, and proofing begins. The processor controls the kneading rod to rotate and mix the dough in the processing chamber again, performing kneading for the third time. This allows any remaining dough material to be tumbled and gradually incorporated into the dough through the rotation of the kneading rod, reducing flour stickiness. Then, the food processor performs resting and proofing again, with a resting time of 10 minutes and a proofing time of 1 hour. This allows the yeast in the dough to fully ferment and convert the starch inside the dough into sugar. The sugar is then used to produce carbon dioxide gas, causing the dough to fully expand. The expanded dough volume is approximately twice that of the original dough.

[0129] The processing parameters for the bread dough can be set by the user before the food processor starts processing the dough. Users can set other parameters according to their needs, such as water intake, upper and lower temperature limits, kneading time, proofing time, and fermentation time.

[0130] This application utilizes a replaceable processing component 30 as the dough processing component in a food processor 1, enabling the food processor 1 to be multi-functional and flexibly process different types of ingredients. The food processor 1 uses a temperature control system 40 to precisely control the temperature at each stage of dough processing, including kneading, proofing, and fermentation. This ensures that the final dough product meets specific cooking requirements, and that the dough processing is highly efficient and automated, providing users with a superior user experience. Furthermore, the adjustable parameters during dough processing offer exceptional flexibility. Users simply need to set the kneading parameters according to their needs and then start the food processor 1, effectively meeting their diverse cooking requirements.

[0131] The above description is merely a preferred embodiment of this application and is not intended to limit this application. Various modifications and variations can be made to this application by those skilled in the art. Any modifications, equivalent substitutions, improvements, etc., made within the spirit and principles of this application should be included within the protection scope of this application.

Claims

1. A dough processing method, characterized in that, This method is applied to a food processing machine with a replaceable dough processing component; wherein the food processing machine is equipped with a temperature control system, a processing chamber, and a water preparation component, the water preparation component including a water preparation chamber, the water preparation chamber being part of the temperature control system, the temperature control system further including a heating chamber, a temperature detection element, a heating element, and a fan, the water preparation chamber being used to heat the processing chamber when the water inlet component of the food processing machine is not open and water in the water preparation chamber cannot be injected into the processing chamber, the dough processing component including a kneading rod disposed within the processing chamber, and the method comprising: Based on the preset dough processing type and flour amount, inject the corresponding volume of water into the water preparation chamber; The water in the water preparation chamber is heated to the water temperature corresponding to the dough processing type. Water heated to the specified injection temperature is injected into the processing cavity; Control the rotation of the dough-mixing rod to agitate the ingredients in the processing chamber; The processing temperature inside the processing chamber is adjusted by the temperature control system, so that the food processing machine maintains the dough temperature during the dough kneading stage. After the ingredients in the processing chamber form dough, the processing temperature in the processing chamber is adjusted by the temperature control system so that the food processor maintains a constant temperature during the dough proofing or fermentation stage. The step of adjusting the processing temperature in the processing chamber through the temperature control system to maintain a constant temperature in the dough proofing or fermentation stage of the food processor includes: determining the target temperature range corresponding to the current processing stage based on the current processing stage of the food processor, wherein the current processing stage includes the dough proofing stage and the fermentation stage; After water is injected into the heating chamber, the water temperature in the heating chamber is determined to be within the target temperature range based on the water temperature detected by the temperature detection element. If the water temperature is not within the target temperature range, control the heating element or the fan to start, so as to adjust the water temperature to the target temperature range.

2. The dough processing method according to claim 1, characterized in that, If the water temperature is not within the target temperature range, controlling the heating element or the fan to start to adjust the water temperature to the target temperature range includes: If the water temperature exceeds the maximum threshold of the target temperature range, the fan is controlled to start to reduce the water temperature. If the water temperature is lower than the minimum threshold of the target temperature range, the heating element is controlled to heat up to increase the water temperature.

3. The dough processing method according to claim 1, characterized in that, The food processing machine also includes a motor connected to the kneading rod, wherein controlling the rotation of the kneading rod and agitating the ingredients in the processing chamber includes: Control the dough mixing rod to rotate at a constant speed until the ingredients in the processing chamber are agitated into a flocculent mixture; The dough-mixing rod is controlled to rotate under constant current conditions in the motor, and the flocculent material in the processing chamber is stirred into dough.

4. The dough processing method according to claim 3, characterized in that, After the flocculent material in the processing chamber is stirred into dough, the method further includes: Control the dough-making rod to stop rotating; After the dough has been left to stand in the processing chamber for a preset time, the kneading rod is controlled to rotate again when the motor is in a constant current state.

5. The dough processing method according to claim 1, characterized in that, The step of adjusting the processing temperature within the processing chamber via the temperature control system to maintain the dough-kneading temperature during the dough-kneading stage of the food processing machine includes: Based on the processing temperature in the processing cavity and the dough temperature, it is determined whether the processing temperature needs to be adjusted. If the processing temperature is lower than the dough mixing temperature, the processing temperature is raised to the dough mixing temperature by the temperature control system.

6. The dough processing method according to claim 1, characterized in that, Before adjusting the processing temperature within the processing chamber via the temperature control system to maintain a constant temperature in the food processing machine during the dough proofing or fermentation stage, the method further includes: Based on the current processing stage of the food processing machine, the target processing time corresponding to the current processing stage is determined, and the current processing stage includes the dough proofing stage and the dough fermentation stage; Determine whether the processing time of the food processing machine in the current processing stage has reached the target processing time.

7. The dough processing method according to claim 6, characterized in that, The step of adjusting the processing temperature within the processing chamber through the temperature control system to maintain a constant temperature in the food processing machine during the dough proofing or fermentation stage includes: The processing temperature in the processing chamber is adjusted by the temperature control system so that the food processing machine maintains a first constant temperature during the dough proofing stage. The target processing time corresponding to the dough proofing stage is the dough proofing time. After the processing time reaches the proofing time, the processing temperature in the processing chamber is adjusted by the temperature control system to maintain a second constant temperature in the dough proofing stage of the food processing machine.

8. A food processing machine, characterized in that, The food processing machine includes: Organism; The motor is located inside the machine body; The processing component is detachably mounted on the machine body and connected to the motor; the food processing machine also has a processing chamber, and when the processing component is a dough processing component, the dough processing component includes a dough mixing rod disposed in the processing chamber; A temperature control system, located at the bottom of the processing cavity, includes a temperature detection element, a heating element, and a fan; A processor, disposed within the machine body, is configured to perform the dough processing method according to any one of claims 1-7.

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