A food processor with adjustable coarseness and fineness

Abstract

The present invention provides a food processor with adjustable coarseness and fineness, comprising a crushing cup, a heating device, a crushing knife and a brushless motor for driving the crushing knife to rotate, wherein the blade of the crushing knife is provided with a blade and a blade back, and the thickness of the blade is smaller than the thickness of the blade back; the food processor includes a fine processing mode and a coarse processing mode for the same processing function to produce viscous food; the gelatinization stage of the fine processing mode and the coarse processing mode both includes: a particle selection action, in which the crushing knife rotates forward at different speeds in the fine processing mode and the coarse processing mode so that the blade crushes the solid material to obtain different particle sizes; and a particle holding action, in which the crushing knife reverses in the fine processing mode and the coarse processing mode so that the blade back pushes the solid-liquid mixture to move so as to maintain the current particle size of the solid material, thereby avoiding cutting the food at the maximum linear speed of the crushing knife end and failing to effectively perform the particle holding action.

Description

Technical Field

[0001] The invention belongs to the field of food processing machines, and in particular relates to a food processing machine driven by a brushless motor and having adjustable coarseness and fineness. Background Art

[0002] In the prior art, the main application scenario for the high-speed grinding of the grinding blades of food processors is to make soy milk, which requires good grinding effect and a more delicate taste. Currently, most food processors in the industry use series-excited motors to meet the above processing requirements. However, based on consumers' demand for multifunctional food processors, food processors also have the function of making rice porridge, rice paste and other viscous materials. When users use food processors to make viscous materials, they hope to restore the taste of porridge cooked on the stove as much as possible, and also hope to be able to make different porridges with a variety of rich tastes such as delicate taste and granular taste, with stable viscosity and good particle size consistency. The particle size of rice grains varies in different porridge states. For example, raw porridge is soft and smooth, the rice in the porridge is fully gelatinized, a large amount of starch is dissolved in the water, and the rice grain size is not complete. Another example is eight-treasure porridge. After being fully boiled, it has a soft and sticky taste, but the rice grain size remains intact. For example, the complementary food requirements for infants of different ages vary: 6-month-olds require a fine paste, 7-9-month-olds require a coarser paste, and 10-12-month-olds require a coarser, larger-grain puree. For those seeking to lose weight, they prefer to adjust the grain size of their porridge to fully absorb the nutrients while maintaining a feeling of fullness for as long as possible. Current food processors cannot meet these diverse needs and scenarios.

[0003] In existing food processing machines, the heating device is set at the bottom of the grinding cup. The grinding blade needs to be continuously rotated and stirred during the heating, aging and boiling process. The heat conduction of the bottom heating device and the heat convection of the slurry make the temperature of the heating plate evenly dispersed in the liquid in the grinding cup to prevent the bottom from getting sticky during the heating process. When making the above-mentioned viscous materials, the viscous materials have high viscosity and poor fluidity, and the food itself has little heat convection. In particular, the grinding blade needs to be continuously rotated to enhance the heat conduction and heat convection of the material to prevent the viscous material from getting sticky. From the perspective of nutritional research, the reason for the sticky bottom is mainly that the viscous material is rich in protein and carbohydrates. Long-term contact with the heating element causes the protein and carbohydrates to undergo chemical changes such as carbonization reaction, caramelization reaction and Maillard reaction under the action of high temperature, thereby losing nutritional value. Therefore, how to solve the problem of sticky food getting sticky has become an important research topic for food processing machines.

[0004] Due to the high viscosity of viscous materials, the materials are more likely to deposit and stick to the inner wall of the processing chamber during heating. The invention application with patent number CN200910040205.1 discloses a pulping machine control method. For pulping machines with heated chassis, by switching the forward and reverse rotation of the motor, the pulping material will not sink to the bottom of the cup as the direction of liquid rotation changes, thereby avoiding the problem of sticky pulping materials such as rice and mung beans easily sticking to the bottom. That is, the anti-sticking effect of pulping or porridge is achieved by reversing, but while preventing sticking, the pulping or porridge is more delicate, and the granular taste cannot be achieved, so the usage scenario and user group are single.

[0005] Patent number CN202011382559.7 discloses a control method for a cooking device. When the stirring device is in operation, the device first rotates in a first direction for a relatively long second time, and then rotates in an opposite second direction for a relatively short first time. This allows the device to first rotate forward for a second time to break up the food, with a high forward speed. The device then suddenly stirs in the reverse direction to quickly stop the food from rotating or even reverse. The stirring device reverses, causing the porridge to rapidly stop and reverse. During this process, the rice grains, the rice grains and the cooking pot, and the rice grains and the stirring device violently collide with each other. The rice grains, which have been softened by high temperature and high pressure, gradually break up and decompose, and are evenly mixed with the rice soup during the stirring process to form rice paste, thereby improving the cooking efficiency of the paste-like food. The above scheme increases the degree of violent collision between the rice grains and the pot body and the stirring device by reversing, thereby breaking down the softened rice grains into smaller particles, achieving the requirements of cooking rice paste, and achieving better crushing through reversal. By reversing during the processing, the crushing effect is optimized, making the rice paste more delicate and suitable for infant and young children's complementary food. Based on the above, controlling the reversal of the crushing blade is mainly used to solve the problem of preventing the bottom from sticking, or to make the material more finely crushed by switching between forward and reverse directions. It cannot achieve the granular taste, and the usage scenarios and user groups are more focused.

[0006] The invention with patent number CN201310156854.4 discloses a fully automatic porridge machine and a method for making porridge. A motor and a control unit are provided in the machine base, and the heating component, the motor and the control unit are electrically connected. A stirring blade driven by the motor is provided at the bottom end of the processing container. The stirring blade has a rotation speed of r, 500rpm≤r≤3000rpm. The stirring blade rotates and crushes the material. The crushing process is conducive to the release of nutrients in the material, and can also effectively increase the reducing sugar content and viscosity of the rice porridge, while effectively shortening the processing time. During the stirring process, due to the setting of a specific rotation speed, the material will not be crushed too finely, and the granularity of the porridge will be retained. Even if this solution uses a specific range of rotational speeds, during the cooking process of the rice porridge, the rice grains that have been broken will still be destroyed to varying degrees during the gelatinization process. Moreover, as the pulverizer rotates and the bottom of the rice porridge is prevented from becoming sticky, the granularity of most of the rice grains that have been broken and fully absorbed water will be destroyed, resulting in the problem of the rice porridge still having the problem of the granularity being broken again and the granularity being destroyed during the cooking process, resulting in the problem of different particle sizes in the same pot of rice porridge. Therefore, the taste of the porridge of the above solution cannot be adjusted, the particles in the porridge are of different coarseness and fineness, the consistency of the particles is poor, and the nutritional categories and taste quality of the porridge cannot be subdivided. In addition, the pulverizer of the food processor using a series motor has a single direction of rotation. If a program that can drive the pulverizer in both forward and reverse directions is set on the food processor using a series motor, the motor performance and life will be greatly damaged, and the product reliability and overall processing performance will be seriously affected. The mixing knife obviously breaks the rice grains by breaking them on one side of the blade, and it is impossible to achieve multiple taste options and controllable particle consistency while preventing the bottom from becoming sticky.

[0007] Patent number CN201721123601.7 discloses a forward and reverse food chopper, which is mainly equipped with a forward and reverse motor, two forward and reverse switches and a knife group with bidirectional blades. The forward and reverse switch can control the forward and reverse motor to drive the knife group to rotate forward or reverse. The chopping speed can be accelerated by the alternating forward or reverse rotation of the knife group; through the different designs of the forward and reverse blades of the knife group, the direction of the knife group can be selected according to the required food chopping particle requirements, so as to use the appropriate blade to chop the food. This solution mainly processes meat and other materials into meat particles by controlling the forward and reverse rotation. It is different from the crushing and processing scenarios of viscous materials or soy milk materials made by food processors, and is not suitable for research and application of fluid processing.

[0008] In fluid mechanics, the stirring Reynolds coefficient Re is usually used to characterize the fluid flow condition, specifically Here, d is the diameter of the agitator, n is the rotational speed of the agitator, ρ is the density of the liquid in the fluid, and μ is the viscosity of the liquid in the fluid. When the Reynolds number is less than 2100, the fluid near the agitator exhibits circular motion, while the fluid elsewhere exhibits laminar flow. When the Reynolds number is greater than 4000, the fluid exhibits turbulent flow. Between 2100 and 4000, the flow transitions from laminar to turbulent. The higher the Reynolds number, the greater the turbulence. Due to centrifugal force, a vortex forms near the center of the agitator. The higher the agitator speed, the deeper the vortex. During the rotational processing of a food processor's agitator, the fluid flow includes circumferential, radial, and axial motions, which effectively move the material and bring it into contact with the pulverizer blades while preventing it from becoming sticky. The fluid in a food processor is generally in a turbulent state. This fluid swirl promotes fluid exchange and mixing in the vertical, radial, and circumferential directions, ensuring uniform heating and preventing sticking. It also increases contact between the material and the pulverizer blades, optimizing the pulverization effect, resulting in a more complete material pulverization and a more delicate taste. In other words, when processing viscous materials, the pulverizer blade rotation, which prevents sticking, also enhances the delicate taste, preventing sticking and achieving a more delicate pulverization.

[0009] Therefore, when processing sticky materials, preventing sticky bottoms and controlling food particle size are in conflict. While preventing sticky bottoms, sticky food particles tend to be finer and more uneven in size. How to produce sticky foods with varying textures and particle sizes without sticking to the bottom and improve their taste quality is a pressing issue for food processors. Summary of the Invention

[0010] The object of the present invention is to provide a food processor which can process viscous food with adjustable particle size and good particle consistency.

[0011] In order to solve the above technical problems, the present invention provides a food processor with adjustable coarseness and fineness, comprising a crushing cup, a heating device, a crushing knife and a brushless motor for driving the crushing knife to rotate, wherein the blade of the crushing knife is provided with a blade edge and a blade back, and the thickness of the blade edge is less than the thickness of the blade back; the food processor includes a fine processing mode and a coarse processing mode for the same processing function to produce viscous food with a viscosity value of not less than 100 cP; the gelatinization stage of the fine processing mode and the coarse processing mode both include: a particle selection action, in which the crushing knife rotates forward at different speeds in the fine processing mode and the coarse processing mode so that the blade crushes the solid material to obtain different particle sizes; a particle holding action, in which the crushing knife reverses in the fine processing mode and the coarse processing mode so that the blade back pushes the solid-liquid mixture to move to maintain the current particle size of the solid material, the linear velocity of the end of the crushing knife is V, the thickness of the end of the blade back is C, the kinetic energy impact amount M of the end of the blade back of the crushing knife is the product of V and C, and M satisfies: 620 mm2 / s≤M≤11000mm 2 / s.

[0012] Furthermore, in the gelatinization stage in both the fine processing mode and the coarse processing mode, the particle holding action is performed before the particle selection action.

[0013] Furthermore, in the rough processing mode, the rotation speed of the particle selection action crushing knife is zero.

[0014] Furthermore, the preheating stage of the fine processing mode and / or the coarse processing mode includes a particle holding action, and the particle holding action is performed at an interval in the preheating stage that is shorter than the interval in the gelatinization stage.

[0015] Furthermore, the particle selection action is set only in the preheating stage of the fine processing mode, and the particle size of the viscous food finally obtained in the fine processing mode is smaller than that in the coarse processing mode.

[0016] Furthermore, in the gelatinization stage of the fine processing mode and the coarse processing mode, the particle holding action is performed after the particle selection action, and the particle size of the viscous food finally obtained is not less than 90% of the particle size of the material obtained by the particle selection action.

[0017] Furthermore, the preheating stage includes a first preheating stage and a second preheating stage, and the execution interval time of the particle holding action in the first preheating stage is greater than the execution interval time of the particle holding action in the second preheating stage.

[0018] Furthermore, the preheating stage includes a first preheating stage and a second preheating stage, and the execution interval of the particle selection action in the first preheating stage is greater than the execution interval of the particle selection action in the second preheating stage.

[0019] Furthermore, the gelatinization stage further includes an intermittent heating action, and the cumulative duration of the particle holding action in the gelatinization stage is no more than 20% of the total duration of the intermittent heating action.

[0020] Furthermore, in the gelatinization stage, when the hardness of the solid material is 20g to 2000g, 600mm 2 / s≤M≤6500mm 2 / s, when the hardness of solid material is 500g~7000g, 1500mm 2 / s≤M≤8500mm 2 / s.

[0021] The beneficial effects of the present invention are:

[0022] 1. The food processor of the present invention can process viscous materials with different particle sizes and tastes through different processing modes for the same processing function. In the particle selection action of the gelatinization stage, the crushing blade rotates forward at different speeds in different modes to crush the material to obtain different particle sizes. The particle size represents the size of the solid material of the viscous food. The reverse action is used to maintain the particle size of the solid material. The end of the crushing blade forms shear stress on the solid-liquid mixture at the maximum linear velocity. During rotation, the end of the crushing blade forms a maximum shear rate annular area. The end area of the back of the crushing blade shears the solid-liquid mixture during the rotation. The M value is limited to avoid cutting the food at the maximum linear velocity of the end of the crushing blade and failing to effectively perform the particle holding action. While the blade back pushes the solid-liquid mixture to move, the liquid flow velocity in the maximum shear rate annular area is the fastest, causing the solid-liquid mixture to form turbulence, which increases the contact opportunity between the solid material and the crushing blade in this area. The kinetic energy impact amount M of the end of the crushing blade in the particle holding action is limited to meet 620mm 2 / s≤M≤11000mm 2 / s. M is less than 620mm 2 / s, the pushing performance of the crushing blade on the material is poor. Under the weight of the solid materials such as rice grains and the resistance of water, the viscous solid-liquid mixture cannot achieve heat convection and heat exchange between the upper and lower areas of the crushing blade, resulting in the solid materials in the lower area close to the heating device sticking to the bottom wall of the crushing cup. When M is greater than 11000mm 2 / s, it will not only affect the viscosity uniformity of the porridge and cause the sticky food to be separated into layers, but also make the solid materials more easily hit and sheared by the back of the knife, thus becoming smaller and smaller particles and unable to maintain the consistency of the granularity. Due to inertia, solid materials such as rice grains will be thrown onto the wall of the cup. After hitting the wall of the cup, the rice grains will be broken, and the granularity of the food cannot be maintained.

[0023] It should be noted that the particle size of the solid material maintained during the particle retention action can be the maintenance of the solid particle size at a certain state during the processing process, or it can be the maintenance of the final particle size of the viscous food. The application of the particle retention action can maximize the preservation of the morphology of the rice particles in the solid-liquid mixture that have fully absorbed water and expanded, so that the starch is fully dissolved during the gelatinization stage while the solid particles are not destroyed. The final viscous food produced does not have a sticky bottom, and the gelatinization viscosity is uniform and the particle size is consistent. The particle shape is stable, and multiple particles do not stick together into clumps, greatly improving the taste and sensory quality of viscous foods such as porridge.

[0024] 2. In the gelatinization stage, the particle holding action is performed before the particle selection action. In the gelatinization stage, the starch on the surface of viscous materials such as rice grains in rice porridge gradually gelatinizes, and the viscosity of the solid-liquid mixture gradually increases. The particle size of the rice grains is more difficult to maintain, and as the gelatinization stage progresses, the rice grains are more likely to stick to the bottom. The particle holding action is performed before the particle selection action, which is equivalent to the gelatinization stage. The crushing knife first reverses and pushes the material and holds the larger particles first. The larger the particles, the more complete the particle size. Under the action of the kinetic energy impact of the blade back M, the stronger the impact resistance, the better the particle retention and the better the particle size consistency. The blade back uses the kinetic energy impact M promotes the movement of larger particles, driving the solid-liquid mixture to be fully stirred for heat exchange and heat convection between the upper and lower layers of the liquid flow. While maintaining the rice grains, the processing efficiency is improved and the bottom is prevented from sticking. At the end of the particle holding action or the end of gelatinization, the rice grains fully absorb water and the hardness is reduced. The crushing knife is controlled to rotate and crush and cut the solid particles that have passed the particle holding action. The rice grains can be cut into particles of uniform size in a short time to complete the particle selection action. The particle selection action will not cause a decrease in the overall viscosity of the food, effectively improving the particle size consistency, and significantly improving the taste quality of the sticky food produced.

[0025] 3. In the rough processing mode, the rotation speed of the particle selection action crushing knife is zero, and only the particle holding action is applied in the gelatinization stage, so that the rough processing mode forms coarse fiber particles with the largest particle size. In the particle holding action, the back of the knife pushes the rice grains to move for sufficient heat exchange, and the rice grains remain intact. Even in the annular area with the maximum shear rate, the particle size can be effectively maintained intact. Therefore, the mode with the particle selection speed of zero is the coarsest particle mode, the particles have a thick taste and uniform particle shape, which is especially suitable for older infants, as well as healthy people who need to prolong the feeling of fullness and people who control blood sugar for weight loss. Especially for sticky foods such as rice porridge, the integrity of the rice grains can be retained to the greatest extent after processing without being destroyed, and the starch is gelatinized evenly, and the rice porridge is not sticky at the bottom and is not easy to overflow. In the fine processing mode, after the particle holding action is applied and at the end of the gelatinization stage, the particle selection action is applied to adjust the particle size, so that the particle size after particle selection is the final particle size of the sticky food. The particle holding action, as an action in the gelatinization process, can effectively prevent the bottom from getting sticky and effectively avoid the problem of uneven rice grains, making the particle size of the particle selection action highly controllable.

[0026] 4. The food processor's processing mode for sticky foods also includes a preheating phase and the application of a particle retention or particle selection action during the preheating phase. During the preheating phase, the water absorption rate of rice grains is between 10% and 20%, and the rice grains are relatively hard. During this phase, the action of the pulverizing blades can prevent the raw rice grains from sticking to the bottom wall of the pulverizing cup and being unable to be stirred, thereby preventing the raw rice grains from sticking to the bottom. Preferably, the particle selection action is applied during the preheating phase of the first mode to achieve better particle size consistency and improve processing efficiency. The particle retention action is applied during the preheating phase of the second mode, primarily for stirring. The hard rice grains have strong impact resistance, making it less likely to damage the particle size during the preheating phase.

[0027] 5. During the gelatinization stage, the particle selection action can be performed before the particle retention action. At this time, the particle size maintained in the particle retention action is the final particle size of the sticky food. The hardness of the rice grains becomes softer as the gelatinization stage progresses, and the water absorption rate increases sharply. The preheated and gelatinized rice grains are pushed to move the softened rice grains that have absorbed enough water at the end of the knife back with a kinetic energy impact within a special range to prevent the bottom from sticking. At the same time, the gelatinization is more thorough and the rice grain size is effectively maintained. BRIEF DESCRIPTION OF THE DRAWINGS

[0028] In order to more clearly illustrate the technical solutions in the embodiments of the present application, the following briefly introduces the drawings required for use in the embodiments. Obviously, the drawings described below are only some embodiments recorded in the present application. For ordinary technicians in this field, other drawings can be obtained based on these drawings without creative work.

[0029] Figure 1 This is a schematic diagram of the overall structure of the food processing machine of the present invention.

[0030] Figure 2 This is a graph showing the thickness of the blade back of the food processing machine crushing knife according to the present invention.

[0031] Figure 3 This is the M value matrix chart of the food processing machine of the present invention.

[0032] Figure 4 This is a flow chart of different processing modes of the food processing machine of the present invention.

[0033] Figure 5 This is a schematic structural diagram of the food processor grinding cup of the present invention.

[0034] Figure 6 This is a schematic structural diagram of the food processing machine crushing knife according to the present invention.

[0035] Figure 7 The figure is a flow chart of a fine processing mode of the food processor of the present invention.

[0036] Figure 8 The figure is a schematic flow chart of a rough processing mode of the food processor of the present invention.

[0037] Figure 9 This is a starch digestion diagram of viscous food in the coarse and fine processing modes of the food processor of the present invention.

[0038] Figure 10 This is a speed curve diagram of a single particle holding action of the food processing machine of the present invention.

[0039] The names of the components marked in the figure are as follows: 100, crushing cup; 101, crushing knife; 102, blade; 103, knife back; 104, maximum shear rate annular area; 200, heating device; 300, brushless motor; 400, preheating stage; 401, first preheating stage; 402, second preheating stage; 500, gelatinization stage; 600, particle selection action; 700, particle retention action; 800, intermittent heating action. DETAILED DESCRIPTION

[0040] The present invention will be further described in detail below with reference to the accompanying drawings and specific embodiments.

[0041] like Figures 1 to 10 As shown, the present invention provides a food processor with adjustable coarseness, comprising a grinding cup 100, a heating device 200, a grinding blade 101, and a variable frequency brushless motor 300 for driving the grinding blade to rotate. The brushless motor can drive the grinding blade to rotate forward and reverse, so as to be applied to the multi-mode processing of viscous materials with adjustable taste. Specifically, as Figure 6 As shown, the crushing blade is provided with a blade 102 and a blade back 103, wherein the thickness of the blade is smaller than that of the blade back. The blade is used for forward cutting and crushing the material, while the blade back is used for reverse pushing the material. The food processor includes a fine processing mode and a coarse processing mode for the same processing function, so as to produce viscous food with a viscosity value of not less than 100 cP. The viscous food generally refers to porridge, complementary food, rice paste, thick soup, jam, and other foods suitable for processing in a food processor with a heating function. As a preferred embodiment for comparing the taste of different particle sizes, the same ingredients are used in the fine processing mode and the coarse processing mode of the same processing function, and the viscous food produced by the fine processing mode and the coarse processing mode ultimately have different tastes.

[0042] In specific operations, such as Figure 4As shown, the gelatinization stage of the fine processing mode and the rough processing mode both include: a particle selection action 600, in which the pulverizer rotates forward at different speeds in the fine processing mode and the rough processing mode so that the blade crushes the solid material to obtain different particle sizes; and a particle retention action 700, in which the pulverizer rotates reversely in the fine processing mode and the rough processing mode so that the blade back pushes the solid-liquid mixture to move at the same or different speeds in different processing modes to maintain the current particle size of the solid material, the linear velocity of the end of the pulverizer is V, the thickness of the blade back end is C, and the kinetic energy impact amount M of the blade back end of the pulverizer is the product of V and C, and M satisfies: 620mm 2 / s≤M≤11000mm 2 / s. The particle size of the solid material is changed under the particle selection action, and the current particle size of the solid material is maintained under the particle holding action. In the particle holding action, the end of the crushing knife forms shear stress on the solid-liquid mixture at the maximum linear velocity, and the end of the crushing knife forms a maximum shear rate annular area 104 during rotation, preferably an annular area formed by the end of the crushing knife 5mm radially inward and 3mm radially outward. The end area of the crushing knife forms shear on the solid-liquid mixture during rotation, and the thickness of the blade back is less than the blade, so as to avoid cutting the food at the maximum linear velocity of the end of the crushing knife and failing to effectively perform the particle holding action. While the blade back pushes the solid-liquid mixture to move, the liquid flow velocity in the maximum shear rate annular area is the fastest, causing the solid-liquid mixture to form turbulence, thereby increasing the contact opportunity between the solid material and the crushing knife in this area. Preferably, 1200mm 2 / s≤M≤11000mm 2 / s, the rice grains still maintain their current particle size under the impact of the knife back and the bottom does not become sticky during the cooking and gelatinization process. The viscosity value is steadily improved and the processing efficiency is higher.

[0043] It should be noted that the particle size of the solid material maintained during the particle retention action can be the maintenance of the solid particle size at a certain state during the processing process, or it can be the maintenance of the final particle size of the viscous food. The application of the particle retention action can maximize the preservation of the morphology of the rice particles in the solid-liquid mixture that have fully absorbed water and expanded, so that the starch is fully dissolved during the gelatinization stage while the solid particles are not destroyed. The final viscous food produced does not have a sticky bottom, and the gelatinization viscosity is uniform and the particle size is consistent. The particle shape is stable, and multiple particles do not stick together into clumps, greatly improving the taste and sensory quality of viscous foods such as porridge.

[0044] like Figure 2 The blade back thickness curves shown here are based on the particle retention and anti-sticking effects. The horizontal axis represents the kinetic energy impact M of the crushing blade back end. On a food processor, different blade back end thicknesses C and the linear speed of the crushing blade back end have a significant impact on the particle retention and anti-sticking effects. Figure 2The left vertical axis represents the effect of particle retention action execution. Figure 2 The right vertical axis represents the degree of anti-fouling. The figure includes isopach curves representing the particle retention effect and isopach curves representing the anti-fouling effect. Figure 2 The area covered by the M limit range value is Figure 2 The rectangular area formed in the upper left corner, that is, the M value is 6200mm 2 / s to 11000mm 2 / s area, the particle holding effect and anti-sticking degree of the particle holding action are above 80%. The holding of more than 80% of the particles can intuitively represent the significant effect of the particle holding action. When the blade back pushes the material in reverse, controlling the kinetic energy impact of the blade back end within the M value range can keep more than 80% of the solid particles at the current particle size, and the solid material will not be deformed due to sticking to the bottom, and will not be crushed by the blade back end. The anti-sticking degree of more than 80% means that there is basically no sticking to the bottom of the grinding cup. Figure 2 In the figure, the particle retention curve and the anti-sticking curve for different blade back thicknesses in the rectangular area intersect and converge, and the curve length in the rectangular area is relatively longer, which further illustrates that the M value can be applied to more blade back thickness specifications of crushing knives. Within the range of the M value, both the anti-sticking effect can be improved and the execution effect of the particle retention action can be guaranteed.

[0045] Taking rice porridge as an example, during the production process, the starch granules in the rice grains gradually dissolve into the water. As the target particle size gradually decreases, the surface area of the rice grains in contact with water increases, and the starch dissolution rate increases. As the target particle size decreases, the volume loss of the rice grains will gradually increase while the blades shear the rice grains, and the total volume of the rice grains that remain particles will gradually decrease. Taking rice as an example, the target particle size is to maintain one-fifth of the length of the rice grains, with a length of 0.1cm-0.25cm. A 16-mesh sieve (mesh diameter 1000μm) is used to filter the rice porridge. The volume of the rice grains on the sieve is measured for the food particle size. The volume of the target particle size is J1 (mL), and the volume of the actual food particle size is J2 (mL). Then the particle size retention effect X = J2 / J1×100%.

[0046] like Figure 2 and Figure 5 As shown, the kinetic energy impact amount M of the blade end during the particle holding action is 620 mm 2 / s≤M≤11000mm 2 / s range, so that the degree of anti-bottom sticking and the degree of particle retention simultaneously meet the optimization range, the rice grains in the maximum shear rate annular area at the end of the crushing knife are driven to move by the crushing knife to transfer part of the kinetic energy of the crushing knife to the rice grains, and when the blade back pushes the rice grains to move, part of the rice grains can be pushed as a whole by the pushing surface defined by the thickness of the blade back and the rotation radius. As for the rice grains near the end of the blade back, from the horizontal projection direction, part of the rice grains are located within the projection range of the blade back pushing surface, and part of the rice grains are located in the viscous fluid outside the upper and lower boundaries of the projection of the pushing surface, so that shear force acts on the rice grains at the intersection of the upper and lower surfaces of the blade back and the pushing surface, especially when the rice grains absorb water and become soft during the gelatinization process, the kinetic energy impact amount of the crushing knife end controls the effect of the crushing knife on the rice grains, so that the rice grains are pushed to move and maintain the current particle size in the annular area formed by the rotation of the crushing knife end where the particle size is most difficult to maintain, thereby greatly improving the particle retention effect of the rice grains after the particle retention action is executed.

[0047] like Figure 3 As shown in the figure, when the particle holding action is performed, the anti-sticking bottom and particle retention matrix effect chart that can be achieved within the limited range of the crushing knife M value is shown. The vertical axis and the horizontal axis are the linear speed of the crushing knife end and the thickness of the blade back end, which represent the M value, respectively. The percentage in the chart represents the effect of the particle holding action. After the particle holding action is applied, the particle size of the solid material is compared with the particle size before the particle holding action is applied. For example, before the particle holding action, the particle size of the rice grains is complete rice grains. After the particle holding action is completed in the rough processing mode, 90% of the rice grains are complete rice grains. The retention effect of the particle holding action can be represented by 90%. The chart analyzes the level of food sticking to the bottom, indicating the degree of sticking to the bottom of the inner wall of the grinding cup after the sticky food is processed. The level of sticking not marked indicates a good anti-sticking effect, and the inner wall of the grinding cup has no sticking. Level I indicates a small amount of food sticking to the bottom, which can be cleaned by rinsing with water. Level II indicates a large amount of food sticking to the bottom, which needs to be cleaned with a cleaning brush. You can choose to soak it for 1 hour and then use tools to clean it. Level III indicates a large amount of food sticking to the bottom and slightly yellowing, which needs to be scrubbed vigorously with a cleaning brush. You can choose to soak it for more than 1 hour and then use tools to clean it. The dark gray area in the matrix chart indicates good particle retention and anti-sticking effects, and the crushing knife controls the M value at 620mm. 2 / s≤M≤11000mm 2 Within the pulverizer's M value range, the food processor offers greater program design flexibility based on actual processing modes and scenarios, meeting user requirements for varying particle sizes and textures for different ingredients.

[0048] Table 1 shows the M value corresponding to the sticking effect. The upper temperature refers to the temperature of the food above the pulverizing blade, and the lower temperature refers to the temperature of the food between the pulverizing blade and the bottom of the pulverizing cup. The upper and lower temperatures and the sticking effect are shown in Table 1. The range of M value is 620-11000mm. 2 / s. If the M value is too small, it won't meet the requirement for uniform and rapid heat transfer from the bottom, causing the bottom to easily become burnt or sticky. If the M value is too large, the heat dissipation rate will exceed the heat conduction rate from the bottom, which is not conducive to food heating, cooking, and temperature maintenance, reducing thermal efficiency. Furthermore, when the upper part of the food dissipates heat quickly, the actual temperature detected by the temperature measuring device of the food processor's heating device is lower. During the heating process, the bottom heating plate will continue to heat the food before the set temperature is reached. This will cause the bottom to continue heating even though the temperature has not yet been quickly transferred, which can also cause burnt food.

[0049] Table 1:

[0050] <![CDATA[M(mm 2 / s)]]> Upper layer temperature (℃) Lower layer temperature (℃) Sticky bottom effect 500 90 98 Level II 600 92 99 Level I 650 96 98 none 1000 97 99 none 20000 94 98 Level I 30000 92 99 Level I

[0051] As an optimization of the processing mode, in the gelatinization stage of the fine processing mode and the coarse processing mode, the particle holding action is performed before the particle selection action. When the particle holding action is applied, the current form of the rice grains is the form after initially entering the gelatinization stage. The rice grains are larger, and the equal volume value of each rice grain is closer. The integrity of the particles is better in the relatively large particle form. As the gelatinization stage progresses, the hardness of the rice grains is greatly reduced. After the particle holding action is completed, the particle selection action is performed, which is equivalent to applying the particle selection action to the soft and glutinous rice grains, so that the soft and glutinous rice grains with low hardness can form particles with uniform and consistent particle size, thereby improving the consistency of the particle size under the corresponding processing mode, and the viscosity, taste and flavor are better.

[0052] As an embodiment of the fine processing mode, the forward rotation speed of the crushing knife in the particle selection action is V1, 550rpm≤V1≤2500rpm, preferably V1 is 1000rpm, so as to accurately select the soft glutinous rice grains that have fully absorbed water and gelatinized, and the crushing knife blade breaks the rice grains into particles of uniform and consistent particle size. As an embodiment of the rough processing mode, the forward rotation speed of the crushing knife in the particle selection action is V2, 0≤V2≤2200rpm, preferably the forward rotation speed V2 of the crushing knife in the particle selection action is zero, which is equivalent to the result of the particle selection being the rice particles before the particle selection action. In this case, the application of the particle holding action can retain the current particle size of the rice grains to the greatest extent. The preheating stage 400 is included before the gelatinization stage. In particular, when the particle selection action is not applied in the preheating stage, the particle holding action applied throughout the rough processing mode is to retain the complete rice grain particle size, thereby increasing the maximum upper limit of the particle size that the particle holding action can maintain, and fully restoring the granular taste of the stove-fired rice porridge.

[0053] As one of the preferred embodiments, the preheating stage 400 of the rough processing mode includes a particle holding action, and the interval time of executing the particle holding action in the preheating stage is shorter than the interval time of executing the action in the gelatinization stage. In the preheating stage, the solid-liquid mixture is heated at full power, and the solid material with larger hardness is pushed to move by the back of the crushing knife. The solid particles are not easily broken by the crushing knife and the solid and liquid are fully mixed, thereby avoiding large solid particles sticking to the wall; the preheating stage of the fine processing mode includes a particle selection action, which is equivalent to at least two particle selection actions in the fine processing mode. The particle selection action is applied in the preheating stage to crush the solid material once, thereby increasing the contact area between the solid material and water, accelerating the gelatinization process and water absorption efficiency, and shortening the overall gelatinization time, thereby being more conducive to the particle size consistency maintenance effect of the particle holding action in the gelatinization stage and the particle size consistency of the particles after the secondary particle selection or final particle selection action is applied. As a further preferred implementation of different processing modes, a particle selection action is set in the preheating stage of the fine processing mode, and only a particle holding action is applied in the preheating stage of the coarse processing mode, so that in the preheating stage of different modes, the coarse and fine particle sizes are subjected to the first differentiated sorting process, and the gelatinization stage is subjected to the second differentiated sorting process, so that the difference in taste between the coarse and fine particle sizes is more obvious. The particle size of the sticky food finally obtained by the fine processing mode is smaller than that of the coarse processing mode, and the particle size consistency in the coarse particle taste and the fine particle taste is more uniform and stable.

[0054] As a further optimization of the preheating stage, the preheating stage includes a first preheating stage 401 and a second preheating stage 402. The food processor includes a temperature measuring device for detecting the temperature of the material. In the first preheating stage, the heating device heats the solid-liquid mixture at full power to a preset temperature T1, and then enters the second preheating stage: the heating device continues to heat the solid-liquid mixture at full power to a preset temperature T2. The execution interval of the particle holding action in the first preheating stage is longer than the execution interval in the second preheating stage. The execution interval of the particle selection action in the first preheating stage is longer than the execution interval in the second preheating stage, preferably 0≤T1≤85℃, 65℃≤T2≤100℃. The gelatinization stage also includes an intermittent heating action 800 to maintain a stable gelatinization temperature so that the starch in solid materials such as rice grains can be quickly decomposed. The cumulative duration of the particle holding action in the gelatinization stage is no more than 20% of the total duration of the intermittent heating action, which fully ensures that the solid particle size is effectively maintained while preventing the bottom from sticking.

[0055] In the gelatinization stage, when the hardness of the solid material is 20g to 2000g, preferably 600mm 2 / s≤M≤6500mm 2 / s, when the hardness of the solid material is 500g~7000g, 1500mm is preferred 2 / s≤M≤8500mm 2 / s. The kinetic energy of the pulverizer tip is controlled to match the coarse and fine processing modes according to the hardness of the solid material, and the particle retention action is executed for rice grains with different water absorption during the gelatinization stage. During the gelatinization process of rice porridge, the softer the rice grains, the more likely they are to break or change shape, so precise control of the M value is more important for effective particle retention.

[0056] Taking the processing of sticky food rice porridge by a food processor as an example, a method for processing sticky food by a food processor is provided. The food processor operation panel includes a porridge making button, such as a multi-grain porridge button. The porridge making button is triggered and the operation panel provides a selection of a coarse processing mode and a fine processing mode. Specifically, the coarse processing mode is a high-fiber porridge mode, and the fine processing mode is a fine porridge mode. This embodiment provides a processing method for making two kinds of sticky foods, fine rice porridge and high-fiber rice porridge, using a food processor with the same proportion and the same ingredients. The processed ingredients are rice and water.

[0057] like Figure 7 As shown, the processing method includes a rice porridge fine processing mode: adding rice and water for making viscous food into the grinding cup according to the recipe ratio, and starting the fine processing mode:

[0058] In the preheating stage 400, the heating device heats the solid-liquid mixture in the grinding cup to a preset temperature, so that the material enters the gelatinization stage. Preferably, the preheating stage includes:

[0059] First preheating stage 401: The heating device heats the solid-liquid mixture in the crushing cup to a first preset temperature of 80°C at full power, and applies a first particle selection action to the solid-liquid mixture during the heating process. The crushing knife rotates forward at a speed of 500rpm to 1000rpm so that the blade initially crushes the solid material. The preferred forward rotation speed is 1000rpm, and the duration of a single forward rotation is 3s to 10s, preferably 6s. The execution interval is 30s to 100s, preferably 60s.

[0060] Second preheating stage 402: The heating device continues to heat the solid-liquid mixture at full power to a second preset temperature of 95°C, and during the heating process, a second particle selection action is applied to the solid-liquid mixture. The crushing knife rotates forward at a speed of 500 rpm to 2500 rpm so that the blade crushes the solid material for a second time. The duration of a single forward rotation at 1000 rpm is 3s to 10s, preferably 6s, and the execution interval is 20s to 60s, preferably 30s.

[0061] After the preheating stage, the gelatinization stage 500 is entered. The solid-liquid mixture is within the gelatinization temperature range, and the starch in the rice grains gradually decomposes. When the solid-liquid mixture reaches the second preset temperature, it is considered to be within the gelatinization temperature range. Preferably, the gelatinization stage includes:

[0062] In the particle holding action 700, the crushing blade reverses to make the blade back push the solid-liquid mixture to maintain the current solid material particle size. The linear velocity of the crushing blade end is V, the thickness of the blade back end is C, and the kinetic energy impact amount M of the crushing blade back end is the product of V and C. M satisfies: 620mm 2 / s≤M≤11000mm 2 / s, in this embodiment, the linear velocity V of the end of the crushing knife is 2.1m / s, and the thickness of the end of the blade back is 1.5mm. The intermittent heating action and the particle holding action are performed alternately, or cyclically, with the number of cycles N≥2, or the particle holding action is performed multiple times in the intermittent heating action. Preferably, the intermittent heating action is performed twice, and the particle holding action is performed once. The cumulative duration of the particle holding action in the gelatinization stage is not more than 20% of the total duration of the intermittent heating action, to prevent the bottom from becoming sticky and to prevent the damage to the rice grains that gradually absorb water and gelatinize. Preferably, the cumulative execution time of the particle holding action is 12s. The particle holding action is performed during the intermittent heating action.

[0063] Intermittent heating 800: The heating device heats the solid-liquid mixture at less than 50% of full power for 5 to 15 seconds, with intervals of 10 to 20 seconds. Preferably, a single heating cycle of less than full power is 7 seconds, with intervals of 12 seconds. During this intermittent heating, the heating device heats the solid-liquid mixture at varying power levels to ensure sufficient and efficient gelatinization of the rice grains.

[0064] After the intermittent heating action and the particle holding action are completed, enter:

[0065] Third particle selection step 600: The pulverizer rotates forward at 800-1500 rpm for 3-12 seconds, crushing the solid material a third time to obtain the final particle size in the fine processing mode. Preferably, the forward rotation speed is 1000 rpm, and the single forward rotation time is 5 seconds. The forward rotation of the pulverizer specifically refers to the direction of the blade's rotation. During this third crushing, the rice grains have the lowest hardness, allowing for the production of uniformly sized rice grains in a short period of time.

[0066] like Figure 8 As shown, the processing method also includes a rice porridge rough processing mode: adding rice and water for making viscous food into the grinding cup according to the recipe ratio, and starting the rough processing mode:

[0067] In the preheating stage, the heating device heats the solid-liquid mixture in the grinding cup to a preset temperature, so that the material enters the gelatinization stage. Preferably, the preheating stage includes:

[0068] First preheating stage 401: The heating device heats the solid-liquid mixture in the pulverizing cup to a first preset temperature of 82°C at full power, and applies a first particle holding action to the solid-liquid mixture during the heating process. The pulverizing blade reverses so that the blade back pushes the solid-liquid mixture to maintain the current solid material particle size. The linear velocity of the end of the pulverizing blade is V, the thickness of the end of the blade back is C, and the kinetic energy impact amount M of the end of the blade back of the pulverizing blade is the product of V and C. Preferably, C is 1.5 mm, the rotation speed is 500 rpm, and the pulverizing blade rotation radius is 40 mm. The first particle holding action is applied once every 60 seconds, and the single duration is 5 seconds.

[0069] Second preheating stage 402: The heating device continues to heat the solid-liquid mixture at full power to a second preset temperature of 92°C, and applies a second particle holding action to the solid-liquid mixture during the heating overshoot. The M value in the second particle holding action is the same as that in the first particle holding action. The second particle holding action is applied once every 30 seconds, and the single duration is 5 seconds.

[0070] After the preheating stage, the gelatinization stage 500 is entered, where the solid-liquid mixture is within the gelatinization temperature range and the starch in the rice grains is gradually decomposed. Preferably, the gelatinization stage includes:

[0071] Intermittent heating 800: The heating device heats the solid-liquid mixture at less than 50% of full power for 5 to 15 seconds, with intervals of 10 to 20 seconds. Preferably, a single heating cycle of less than full power is performed for 6 seconds, followed by intervals of 10 seconds. During this intermittent heating, the heating device heats the solid-liquid mixture at varying power levels to ensure sufficient and efficient gelatinization of the rice grains.

[0072] In the third particle holding action 700, the crushing blade reverses to cause the blade back to push the solid-liquid mixture to move to maintain the current solid material particle size. The linear velocity of the crushing blade end is V, the thickness of the blade back end is C, and the kinetic energy impact amount M of the crushing blade back end is the product of V and C. M satisfies: 620mm 2 / s≤M≤11000mm 2 / s. In this embodiment, the linear velocity V of the end of the crushing blade is 2.1m / s, and the thickness of the end of the blade back is 1.5mm. The intermittent heating action and the particle holding action are performed alternately. The cumulative duration of the particle holding action during the gelatinization stage is no more than 20% of the total actual heating time of the heating device during the intermittent heating action. This prevents the bottom from becoming sticky while preventing the damage to the gradually absorbing water and gelatinizing rice grains. Preferably, the cumulative execution time of the particle holding action is 12s. Preferably, in this embodiment, the rotation speed of the particle selection action is zero, and the particle holding action is used throughout the entire process to maximize the integrity of the rice grains.

[0073] like Figure 9As shown, the in vitro starch digestibility of rice porridge processed in the coarse processing mode and the fine processing mode is significantly different, fully meeting the needs of different user groups for a less sticky food texture. For example, those who are dieting and those with high blood sugar levels are suitable for the coarse processing mode to prolong satiety and reduce starch digestibility to control blood sugar. The fine processing mode is suitable for users who pursue a delicate taste and young children.

[0074] It should be noted that the coarse and fine processing modes can be subdivided based on the integrity of the rice grains. For example, in the first fine processing mode, over 85% of the rice grains retain one-fifth of their length, while in the second fine processing mode, over 85% of the rice grains retain two-fifths of their length. In the first coarse processing mode, over 85% of the rice grains retain intact grains, while in the second coarse processing mode, over 85% of the rice grains retain four-fifths of their length. Depending on the specific implementation of the grain retention action, the particle size consistency within the subdivided processing modes can be increased to over 90%.

[0075] The rough processing mode and the fine processing mode are further optimized, and the operation process of a single particle holding action is optimized. The single particle holding action process includes:

[0076] Low-speed start-up phase: The brushless motor 300 drives the crushing blade at an angular acceleration of 1500 rad / s 2 ~4000rad / s 2 Reverse and accelerate to speed n1, such as Figure 10 From the node a to the node d of the speed curve 1 shown in FIG. 1 , the instantaneous reverse speed in the low-speed starting phase is not greater than the speed n1, which is the set speed for the particle holding action. This solution is applicable to brushless motors. If the series motor is started with the angular acceleration, as shown in FIG. Figure 10 At the node e of the speed curve 2 shown in the figure, the crushing blade has a speed overshoot during the startup phase. Its actual maximum speed at the node e exceeds the set speed n1 by more than 10%, causing the blade back to crush the rice grains when the crushing blade reaches the speed peak during the startup phase. The brushless motor accelerates at an angular acceleration of 1500 rad / s 2 ~4000rad / s 2 Reverse starting can make the speed increase smoothly without speed overshoot. The speed reduction point b of the brushless motor in the low-speed starting stage is the switching node between the open-loop control mode and the closed-loop control mode, so that the maximum speed can be controlled when the speed is increased to n1, effectively avoiding the relative speed between the rice grains and the crushing knife being too high due to the high speed peak in the speed-up stage, causing the rice grains to be broken when the crushing knife applies the particle holding action. Preferably, the angular acceleration of the brushless motor in the low-speed starting stage is 2500 rad / s 2 .

[0077] Push and hold stage: The crushing knife pushes the material at a reverse speed close to n1 and maintains the particle size of the material. The pushing time is t, 3s≤t≤8s, and the average angular acceleration of the crushing knife is 0~20rad / s 2 , 200rpm≤n1≤1500rpm. In the push and hold phase, if attached Figure 10 In the interval t1-t3 of the curve 1 shown, the actual rotation speed of the crushing knife fluctuates around the set rotation speed n1, preferably n1=500rpm. The actual rotation speed of the crushing knife driven by the brushless motor fluctuates within the range of 480-510rpm. The maximum shear rate annular area formed by the end of the blade back of the crushing knife is controlled, which greatly reduces the relative rotation speed of the rice grains and the blade back, and prevents the crushing knife from having excessive impact on the rice grains during the speed change process, causing the rice grains to break. The cup body is provided with spoiler ribs, which cooperate with the crushing knife to enable the rice grains to roll in the circumferential, axial and radial directions to be fully heated and cooked and not easily broken. The average angular acceleration of the crushing knife is greater than 20rad / s 2 When the speed is not within the control range of this embodiment and the motor is series-excited, the speed fluctuation is very large during the push-holding stage. Figure 10 In the interval t2-t3 of curve 2 shown, the time to reach the preset speed is delayed until the speed is basically stable at node f, and the speed fluctuation is large in the interval t2-t3. The difference between the maximum and minimum actual speeds of the crushing blade is too large, resulting in a large difference in the relative speed between the rice grains and the crushing blade. The crushing blade is very likely to break the rice grains during the acceleration process from the valley to the peak value.

[0078] As a preference, in the particle holding action, the amount of material pushed per unit time by the blade back of a single blade of the crushing knife is A, 1.5×10 4 mm 3 / s≤A≤3.5×10 5 mm 3 / s, the total amount of viscous food processed by the food processor is G, 300mL≤G≤2000mL, the amount of material pushed by the blade back during one rotation is equivalent to the blade back rotation volume during one rotation, and the pushing amount per unit time A can effectively control the shear force formed between the upper and lower end surfaces of the blade back and the viscous material during the pushing process, and the rice grains at the boundary of the blade back rotation area are not broken. The preferred area of the crushing knife back is S, 15mm 2 ≤S≤60mm 2 .

[0079] This embodiment further optimizes the food processor, which includes a mixing cup, a heating device, a crushing blade, and a brushless motor for driving the crushing blade to rotate forward and reverse. The crushing blade includes a blade for forward rotation and a blade back for reverse rotation. The thickness of the blade is less than the thickness of the blade back. The thickness of the blade is C1, and the thickness of the blade back is C. 5≤C / C1≤60. Preferably, C1 is 0.15 mm and C is 1.5 mm. This allows the crushing blade to be suitable for high-speed processing scenarios, where the crushing blade rotates forward at a speed of more than 10,000 rpm, such as processing thin slurries such as soy milk and high-speed crushing to make smoothies. The crushing blade can also be suitable for low-speed processing of viscous foods, such as processing rice porridge with different tastes. The minimum reverse rotation speed of the crushing knife is no more than 5% of the maximum forward rotation speed, so that the blade can cut and crush efficiently with high-speed forward rotation within a wide speed range, with low load noise, and is not prone to overload protection. The rice grains are crushed with good consistency by low-speed forward rotation, and the low-speed reverse rotation can effectively maintain the rice grains by pushing the material through the blade back.

[0080] When the crushing knife is reversed, the linear velocity of the end of the crushing knife is V, 0.5m / s≤V≤15m / s, and the linear velocity of the end area of the crushing knife is the maximum linear velocity of the crushing knife. In this area, the linear velocity of the crushing knife is the largest, and the shear rate is also the largest. The greater the reversal linear velocity of the end of the crushing knife, the more conducive it is to preventing sticky food from sticking to the bottom, and the less conducive it is to the retention of rice particles. Controlling the linear velocity V of the end of the crushing knife can protect the rice grains in the maximum shear rate annular area in the crushing cup as much as possible from being crushed by the end of the crushing knife. The thickness of the blade is C1, 0.05mm≤C1≤0.15mm , 1mm≤C≤2.5mm, the thicker the blade back is, the more conducive it is to pushing the material, and the more conducive it is to the execution of the particle retention action, and the thinner the blade is, the more conducive it is to forward cutting and crushing. In the use scenario of the food processor, a too thick blade back will lead to an increase in load and increased processing noise. The blade and blade back within the C1 and C2 ranges can meet the requirements of wide-range speed processing while effectively maintaining the particle size of food in the viscous food processing scenario, and can adapt to a wider range of changes in processing parameters and a wider range of changes in the coarseness of viscous food, and can provide more abundant viscous foods with different coarseness and taste.

[0081] The rotation radius of the pulverizer is R, 30mm≤R≤50mm, and the length of the blade back is L, 10mm≤L≤40mm, preferably R=40mm and L=25mm. This allows the blade back to push more material into motion during one rotation without crushing the rice grains, intensifying the movement of material above and below the pulverizer for heat exchange. The ratio of the pulverizer's rotation radius to its inner diameter is 0.25-0.4, allowing the processed material to fully tumble within the pulverizer cup space to the maximum extent possible. When processing sticky foods, the pulverizer is not crushed by the pulverizer, and the sticky food moves sufficiently to prevent it from sticking to the bottom. The minimum horizontal distance between the end of the pulverizer and the inner wall of the cup is 10mm to 30mm, effectively preventing rice grains from being thrown onto the inner wall of the pulverizer cup and being crushed during the particle retention action. The forward rotation speed of the food processor's pulverizer is n2, 550rpm≤n2≤18000rpm, and is suitable for processing sticky foods, smoothies, soy milk, and other functions. In the viscous food particle selection operation, the forward rotation speed of the crushing blade is within the range of n2. Preferably, 800 rpm≤n2≤15000 rpm.

[0082] It can be understood that as another implementation method of the rough processing mode, the forward rotation speed V2 of the particle selection action crushing knife in the gelatinization stage is 800 rpm, and the food processor has one or more rough processing modes, so as to subdivide the particle size of the viscous food in the rough processing mode.

[0083] It is understood that the preheating stage of the fine processing mode includes a particle retention action, and the particle retention action is performed at an interval shorter than the interval during the gelatinization stage to reduce the number of Kerry selection actions and achieve the desired particle texture of the viscous food.

[0084] It should be understood that the coarse processing mode and fine processing mode described in the present invention are relative, representing the different particle sizes of viscous foods processed in different processing modes. The coarse processing mode corresponds to the first processing mode, and the fine processing mode corresponds to the second processing mode. The particle size of viscous foods processed in the first processing mode is smaller than that of viscous foods processed in the second processing mode. If the same processing function can control the production of viscous foods with different particle sizes, both should be considered to be covered by the scope of the coarse processing mode and the fine processing mode.

[0085] The present invention also provides another embodiment. Specifically, in both the fine processing mode and the coarse processing mode, the particle holding action is performed after the particle selection action during the gelatinization stage, and the particle size of the viscous food ultimately obtained is no less than 90% of the particle size of the material obtained by the particle selection action. The food processor first performs the particle selection action and then the particle holding action. This is equivalent to the particle selection action selecting the target particles required for the viscous food, while the particle holding action holds the current particles until the final processing is completed. During the gelatinization process, the particles maintained by the particle holding action are not destroyed, and the particle size of the viscous food ultimately obtained is no less than 90% of the particle size of the material obtained by the particle selection action, thus ensuring that the particle size of the particle holding action remains controllable.

[0086] It can be understood that the same processing function represents a certain processing function of a food processor, and a food processor covering a processing function with adjustable particle texture is considered to be included in the scope of the present invention.

[0087] In addition to the preferred embodiments described above, the technical solutions protected by the present invention are not limited to the above embodiments. It should be noted that the combination of multiple technical solutions in any one embodiment, as well as the combination of the technical solution of any one embodiment with the technical solutions in one or more other embodiments, are within the scope of protection of the present invention. Although the present invention has been described in detail above using general descriptions and specific embodiments, it is obvious to those skilled in the art that modifications or improvements can be made based on the present invention. Therefore, these modifications or improvements made without departing from the spirit of the present invention are within the scope of protection claimed by the present invention.

Claims

1. A food processor with adjustable coarseness, characterized in that: The invention comprises a crushing cup, a heating device, a crushing knife and a brushless motor for driving the crushing knife to rotate, wherein the crushing knife is provided with a blade and a back, and the thickness of the blade is smaller than the thickness of the back; The food processor includes a fine processing mode and a coarse processing mode for the same processing function, so as to produce viscous food with a viscosity value of not less than 100 cP; The gelatinization stage of the fine processing mode and the rough processing mode both includes: Particle selection action: in the fine processing mode and the rough processing mode, the crushing knife rotates forward at different speeds to crush the solid material to obtain different particle sizes; Particle retention action: In the fine processing mode and rough processing mode, the crushing blade reverses to cause the blade back to push the solid-liquid mixture to move to maintain the current solid material particle size. The linear velocity of the crushing blade end is V, the thickness of the blade back end is C, and the kinetic energy impact amount M of the crushing blade back end is the product of V and C. M satisfies: 620mm² / s≤M≤11000mm² / s; In the gelatinization stage in the fine processing mode and the coarse processing mode, the particle holding action is performed before the particle selecting action.

2. The food processing machine according to claim 1, characterized in that In the rough processing mode, the rotation speed of the particle selection action crushing knife is zero.

3. The food processing machine according to claim 1, wherein The preheating stage of the fine processing mode and / or the coarse processing mode includes a particle holding action, and the particle holding action is performed at an interval during the preheating stage that is shorter than the interval during the gelatinization stage.

4. The food processing machine according to claim 1, wherein The particle selection action is set only in the preheating stage of the fine processing mode, and the particle size of the viscous food finally obtained in the fine processing mode is smaller than that in the coarse processing mode.

5. The food processing machine according to claim 1, wherein In the gelatinization stage of the fine processing mode and the coarse processing mode, the particle holding action is performed after the particle selection action, and the particle size of the viscous food finally obtained is not less than 90% of the particle size of the material obtained by the particle selection action.

6. The food processing machine according to claim 3, characterized in that The preheating stage includes a first preheating stage and a second preheating stage, and the execution interval time of the particle holding action in the first preheating stage is longer than the execution interval time in the second preheating stage.

7. The food processing machine according to claim 4, characterized in that The preheating stage includes a first preheating stage and a second preheating stage, and the execution interval time of the particle selection action in the first preheating stage is longer than the execution interval time in the second preheating stage.

8. The food processing machine according to any one of claims 5 to 7, characterized in that: The gelatinization stage also includes an intermittent heating action, and the cumulative duration of the particle holding action in the gelatinization stage is no more than 20% of the total duration of the intermittent heating action.

9. The food processing machine according to claim 1, wherein In the gelatinization stage, when the hardness of the solid material is 20g~2000g, 600mm² / s≤M≤6500mm² / s; when the hardness of the solid material is 500g~7000g, 1500 mm² / s≤M≤8500 mm² / s.

Images