Cooked wheaten food making control method, refrigerator and computer storage medium

Abstract

The invention provides a cooked wheaten food making control method, a refrigerator and a computer storage medium, the refrigerator is provided with a cooked wheaten food making area, and a first magnetic field generating device is arranged in the cooked wheaten food making area; the control method comprises the following steps: in response to a cooked wheaten food making instruction, controlling a cooked wheaten food making area to enter a first fermentation condition for operation; under the first fermentation condition, the first magnetic field generating device generates a first magnetic field, the temperature in the cooked wheaten food making area is a first temperature, and the humidity in the cooked wheaten food making area is a first humidity; the operation duration under the first fermentation condition is first preset duration; controlling the cooked wheaten food making area to operate under a second fermentation condition; under the second fermentation condition, the first magnetic field generating device generates a second magnetic field in the cooked wheaten food making area, the temperature in the cooked wheaten food making area is the second temperature, and the humidity in the cooked wheaten food making area is the second humidity; the operation duration under the second fermentation condition is a second preset duration; wherein the intensity of the first magnetic field is smaller than that of the second magnetic field.

Description

Technical Field

[0001] The present application relates to the technical field of laundry, and in particular to a control method for making pasta, a refrigerator and a computer storage medium. Background Art

[0002] Noodles are traditional delicacies. Noodle making includes multiple processes such as dough mixing and fermentation. With the improvement of living standards, more and more users like to make noodles at home. Noodles need to be fermented during the making process; during the fermentation process, the structural stability of the dough affects the taste of the noodles; however, during the making process of noodles, users do not have a good grasp of the process parameters of the fermentation of noodles, which may lead to incomplete fermentation, hard dough after fermentation, slow fermentation time, etc., which affects the quality of the corresponding noodle products. Therefore, there is an urgent need for a method that can assist users in completing noodle making. Summary of the invention

[0003] The present application provides a control method for pasta production, a refrigerator and a computer storage medium, aiming to provide a method that can assist users in completing pasta production, so that the pasta is fully fermented, the physical structure of the dough after fermentation is intact and the fermentation efficiency is high.

[0004] In a first aspect, the present application proposes a control method for pasta making, which is applied to a refrigerator, wherein the refrigerator is provided with a pasta making area, and a first magnetic field generating device is provided in the pasta making area; the control method comprises:

[0005] In response to the pasta making instruction, the pasta making area is controlled to enter and operate under a first fermentation condition; under the first fermentation condition, the first magnetic field generating device generates a first magnetic field in the pasta making area, the temperature in the pasta making area is a first temperature, and the humidity in the pasta making area is a first humidity; the operating time under the first fermentation condition is a first preset time;

[0006] Control the pasta making area to enter the second fermentation condition and operate; under the second fermentation condition, the first magnetic field generating device generates a second magnetic field in the pasta making area, the temperature in the pasta making area is a second temperature, and the humidity in the pasta making area is a second humidity; the operation time under the second fermentation condition is a second preset time;

[0007] Wherein, the intensity of the first magnetic field is smaller than the intensity of the second magnetic field.

[0008] Optionally, a dough kneading mechanism is provided in the pasta making area, and the dough kneading mechanism is used to perform a dough kneading operation on the pasta raw materials in the pasta making area;

[0009] Before controlling the noodle making area to operate under the first fermentation condition, controlling the dough kneading mechanism to perform a first dough kneading operation on the noodle raw materials in the noodle making area and operating for a third preset time;

[0010] After controlling the pasta making area to enter the first fermentation condition, and before controlling the pasta making area to enter the second fermentation condition, the kneading mechanism is controlled to perform a second kneading operation on the pasta raw materials under the first fermentation condition in the pasta making area, and the operation is performed for a fourth preset time.

[0011] Optionally, the first temperature is in the range of 26-28° C., and the second temperature is in the range of 30-32° C.; and / or

[0012] The first magnetic field is a static magnetic field with a magnetic field strength of 0.5 mT-1.5 mT, and the second magnetic field is a static magnetic field with a magnetic field strength of 1.5 mT-2 mT; and / or

[0013] The first humidity has a value range of 75%-80%, and the second humidity has a value range of 80%-85%.

[0014] Optionally, before controlling the pasta making area to operate under the first fermentation condition, the control method further includes:

[0015] Sending a first prompt message, wherein the first prompt message is used to prompt a user to add flour, water and baking powder according to a preset ratio to the pasta making area, so as to add pasta raw materials to the pasta making area; and / or

[0016] The first magnetic field generating device is controlled to generate an alternating magnetic field in the pasta making area to disinfect the pasta making area.

[0017] Optionally, a pasta freezing area is provided in the refrigerator, and a second magnetic field generating device is provided in the pasta freezing area; and the control method further comprises:

[0018] In response to the pasta freezing instruction, the pasta freezing area is controlled to operate under the first freezing condition; under the first freezing condition, the second magnetic field generating device generates a third magnetic field, and the temperature in the pasta freezing area is the third temperature; the operating time under the first freezing condition is the fifth preset time;

[0019] Controlling the pasta frozen storage area to operate under the second frozen storage condition; under the second frozen storage condition, the second magnetic field generating device generates a fourth magnetic field, and the temperature in the pasta frozen storage area is a fourth temperature;

[0020] Wherein, the intensity of the third magnetic field is greater than the intensity of the fourth magnetic field.

[0021] Optionally, the third magnetic field is a static magnetic field with a magnetic field strength of 4-6 mT; the fourth magnetic field is a static magnetic field with a magnetic field strength of 1-3 mT; and / or

[0022] The third temperature ranges from -45°C to -35°C; the fourth temperature ranges from -24°C to -18°C.

[0023] Optionally, a pasta thawing area is provided in the refrigerator, and a third magnetic field generating device is provided in the pasta thawing area; and the control method further includes:

[0024] In response to the pasta thawing instruction, the pasta thawing area is controlled to enter the thawing condition; under the thawing condition, the third magnetic field generating device generates a fifth magnetic field in the thawing area, and the temperature in the pasta thawing area is the fifth temperature, and the humidity in the pasta thawing area is the third humidity;

[0025] Acquiring the temperature of the frozen pasta in the pasta thawing area;

[0026] If the temperature of the frozen pasta is greater than a preset temperature, a second prompt message is issued; the second prompt message is used to prompt the user to take out the thawed pasta.

[0027] Optionally, the fifth magnetic field is a static magnetic field and has a magnetic field strength of 3-5 mT.

[0028] In a second aspect, the present application further proposes a refrigerator, comprising:

[0029] case,

[0030] An inner pot, the inner pot is arranged in the shell; a pasta making area is arranged in the inner pot;

[0031] A first magnetic field generating device, which is disposed in the housing and configured to generate a magnetic field in the pasta making area; and

[0032] A controller is configured to execute the control method for making pasta as described above.

[0033] In a third aspect, the present application further proposes a computer storage medium on which a computer program is stored, and the computer program is loaded by a processor to execute the steps in the control method for pasta making as described above.

[0034] In the technical scheme of the embodiment of the present application, under the first fermentation condition, the temperature in the pasta making area is the first temperature, the humidity is the second humidity, and the first magnetic field generating device generates the first magnetic field, the first magnetic field increases the volume of the fermented dough, so that the dough forms a good gluten protein network structure, so that the gluten protein is more stable, and the phenomenon of the pasta becoming hard after fermentation is avoided; and under the second fermentation condition, the first magnetic field generating device generates the second magnetic field in the pasta making area, the temperature in the pasta making area is the second temperature, and the humidity in the pasta making area is the second humidity; the intensity of the second magnetic field is greater than the intensity of the first magnetic field, that is, under the first fermentation condition, the fermentation adjustment is more gentle, so that the physical structure inside the dough is formed more stably, and under the second fermentation condition, the magnetic field intensity is increased to promote the yeast activity to increase, thereby increasing the fermentation speed. To this end, in the technical scheme of the embodiment of the present application, by setting a pasta making area in the refrigerator, the temperature parameters, humidity parameters and magnetic field parameters in the pasta making area are adjusted by the refrigerator to assist the user in completing the fermentation of pasta, so that the pasta is fermented completely, the physical structure of the dough after fermentation is complete, and the fermentation efficiency is high. BRIEF DESCRIPTION OF THE DRAWINGS

[0035] In order to more clearly illustrate the technical solutions in the embodiments of the present application, the drawings required for use in the description of the embodiments will be briefly introduced below. Obviously, the drawings described below are only some embodiments of the present invention. For those skilled in the art, other drawings can be obtained based on these drawings without creative work.

[0036] Figure 1 It is a schematic diagram of the structure of the refrigerator provided in the embodiment of the present application;

[0037] Figure 2 It is a first flow chart of the control method for making pasta provided in an embodiment of the present application;

[0038] Figure 3 is a second flow chart of the control method for making pasta provided in an embodiment of the present application;

[0039] Figure 4 3 is a schematic diagram of a third flow chart of a method for controlling pasta production provided in an embodiment of the present application;

[0040] Figure 5 4 is a schematic diagram of a fourth process of a method for controlling pasta production provided in an embodiment of the present application;

[0041] Figure 6 This is the fifth flow chart of the control method for making pasta provided in the embodiment of the present application. DETAILED DESCRIPTION

[0042] The following will be combined with the drawings in the embodiments of the present application to clearly and completely describe the technical solutions in the embodiments of the present application. Obviously, the described embodiments are only part of the embodiments of the present invention, not all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by those skilled in the art without creative work are within the scope of protection of the present invention.

[0043] In the description of the present invention, it should be understood that the terms "center", "longitudinal", "lateral", "length", "width", "thickness", "up", "down", "front", "back", "left", "right", "vertical", "horizontal", "top", "bottom", "inside", "outside" and the like indicate positions or positional relationships based on the positions or positional relationships shown in the accompanying drawings, which are only for the convenience of describing the present invention and simplifying the description, rather than indicating or implying that the device or element referred to must have a specific orientation, be constructed and operated in a specific orientation, and therefore cannot be understood as limiting the present invention. In addition, the terms "first" and "second" are only used for descriptive purposes, and cannot be understood as indicating or implying relative importance or implicitly indicating the number of technical features indicated. Therefore, the features defined as "first" and "second" may explicitly or implicitly include one or more of the features. In the description of the present invention, the meaning of "multiple" is two or more, unless otherwise clearly and specifically defined.

[0044] In this application, the word "exemplary" is used to mean "serving as an example, illustration, or illustration." Any embodiment described in this application as "exemplary" is not necessarily to be construed as being preferred or advantageous over other embodiments. The following description is given to enable any person skilled in the art to implement and use the invention. In the following description, details are listed for the purpose of explanation. It should be understood that a person of ordinary skill in the art can recognize that the invention can be implemented without using these specific details. In other instances, well-known structures and processes are not elaborated in detail to avoid obscuring the description of the invention with unnecessary details. Therefore, the present invention is not intended to be limited to the embodiments shown, but is consistent with the widest scope consistent with the principles and features disclosed in this application.

[0045] With the improvement of living standards, more and more people like to make dough at home, ferment and bake it by themselves, but fermenting dough has certain requirements on temperature, humidity and fermentation time, etc. The embodiment of the present application provides a control method for making pasta, a refrigerator 100 and a computer storage medium, which are described in detail below.

[0046] like Figure 1 FIG. 1 is a schematic diagram of the structure of a refrigerator 100 proposed in an embodiment of the present application. Figure 1As shown, the refrigerator 100 includes a shell 1 and an inner tank 2. The inner tank 2 is arranged in the shell 1. In an embodiment, the inner tank 2 is provided with a pasta making area A1. The pasta making area A1 provides a place for fermenting pasta raw materials. In some embodiments, a pasta freezing area A2 is also provided in the inner tank 2. The pasta refrigeration area is for freezing the fermented pasta; for example, after the user has made the pasta in the pasta making area A1, if he does not eat it immediately or cannot finish eating it, the pasta can be frozen. In some embodiments, a pasta thawing area A3 is also provided in the inner tank 2. The pasta thawing area A3 is an area for thawing frozen pasta so that the user can eat it. In some embodiments, as Figure 2 As shown, pasta making can include four stages: disinfection, fermentation, freezing and thawing, and users can choose according to their needs. In the embodiment, the refrigerator 100 is also provided with a controller 50, which is installed inside the housing 1 and is used to control the adjustment of functional parameters by functional components in the refrigerator 100. In the technical solution of the present application, the controller 50 is also configured to execute a control method for making pasta.

[0047] like Figure 3 FIG. 1 is a flow chart of an embodiment of a method for controlling pasta production in an embodiment of the present application, and the method for controlling pasta production includes:

[0048] S220, in response to the pasta making instruction, controlling the pasta making area A1 to enter and operate under the first fermentation condition; under the first fermentation condition, the first magnetic field generating device 10 generates a first magnetic field in the pasta making area A1, the temperature in the pasta making area A1 is a first temperature, and the humidity in the pasta making area A1 is a first humidity; the operating time under the first fermentation condition is a first preset time;

[0049] S240, controlling the pasta making area A1 to operate under the second fermentation condition; under the second fermentation condition, the first magnetic field generating device 10 generates a second magnetic field in the pasta making area A1, the temperature in the pasta making area A1 is the second temperature, and the humidity in the pasta making area A1 is the second humidity; the operating time under the second fermentation condition is the second preset time;

[0050] Wherein, the intensity of the first magnetic field is smaller than the intensity of the second magnetic field.

[0051] In the technical solution of the embodiment of the present application, under the first fermentation condition, the temperature in the pasta making area A1 is the first temperature, the humidity is the second humidity, and the first magnetic field generating device 10 generates the first magnetic field. The first magnetic field increases the volume of the fermented dough, so that the dough forms a good gluten protein network structure, making the gluten protein more stable, and avoiding the phenomenon that the pasta becomes hard after fermentation; and under the second fermentation condition, the first magnetic field generating device 10 generates the second magnetic field in the pasta making area A1, the temperature in the pasta making area A1 is the second temperature, and the humidity in the pasta making area A1 is the second humidity; the intensity of the second magnetic field is greater than the intensity of the first magnetic field, that is, under the first fermentation condition, the fermentation adjustment is milder, so that the physical structure inside the dough is formed more stably, and under the second fermentation condition, the magnetic field intensity is increased to promote the activity of yeast and increase the fermentation speed. To this end, in the technical solution of the embodiment of the present application, a pasta making area A1 is set in the refrigerator 100, and the temperature parameters, humidity parameters and magnetic field parameters in the pasta making area A1 are adjusted by the refrigerator 100 to assist the user in completing the fermentation of pasta, so that the pasta is completely fermented, the physical structure of the dough after fermentation is intact, and the fermentation efficiency is high.

[0052] In an embodiment, the user can knead the dough outside the refrigerator 100. After the operation is completed, the kneaded dough can be placed in the pasta making area inside the refrigerator 100 to ferment under the first fermentation condition; after the first fermentation, the dough can be taken out and kneaded for the second time, and then placed in the pasta making area inside the refrigerator 100 to ferment under the second fermentation condition; after the second fermentation is completed, the pasta can be eaten.

[0053] In the embodiment, the first temperature, the second temperature, the first humidity, the second humidity, the strength of the first magnetic field, the strength of the second magnetic field, the first preset time length, and the second preset time length are all setting parameters.

[0054] In some other embodiments, as an optional implementation of the above embodiment, a dough kneading mechanism 20 is provided in the pasta making area A1, and the dough kneading mechanism 20 is used to knead the pasta raw materials in the pasta making area A1. In the embodiment, the dough kneading mechanism 20 includes a dough kneading motor and a dough kneading member, and the dough kneading motor drives the dough kneading member to perform kneading operations such as stirring the dough. Figure 4 As shown, corresponding to step S2, the control method produced also includes:

[0055] S210, before controlling the noodle making area A1 to operate under the first fermentation condition, controlling the dough kneading mechanism 20 to perform a first dough kneading operation on the noodle raw materials in the noodle making area A1, and operating for a third preset time;

[0056] S230, after controlling the pasta making area A1 to enter the first fermentation condition, and before controlling the pasta making area A1 to enter the second fermentation condition, controlling the kneading mechanism 20 to perform a second kneading operation on the pasta raw materials under the first fermentation condition in the pasta making area A1, and running for a fourth preset time.

[0057] In this embodiment, the user only needs to put the pasta raw materials into the pasta making area A1. Before entering the first fermentation condition, the kneading mechanism 20 performs the first kneading operation on the pasta raw materials for the third preset time; then enters the first fermentation condition for fermentation; after fermentation, the kneading mechanism 20 kneads the dough for a second time, and the kneading time is used to remove most of the carbon dioxide generated by the first fermentation. The subsequent second fermentation allows the dough to come into contact with fresh oxygen again, activates the yeast, increases its activity, and helps to further expand the dough volume; the kneading, patting, folding and other operations of the second fermentation can further strengthen the gluten network, making the dough more elastic and extensible.

[0058] As an optional implementation of the above embodiment, the first temperature ranges from 26-28°C, and the second temperature ranges from 30-32°C; and / or the first magnetic field is a static magnetic field with a magnetic field strength of 0.5mT-1.5mT, and the second magnetic field is a static magnetic field with a magnetic field strength of 1.5mT-2mT; and / or the first humidity ranges from 75% to 80%, and the second humidity ranges from 80% to 85%.

[0059] When the user uses the refrigerator 100 to ferment pasta, the pasta raw materials are placed in the pasta making area A1. In the pasta making area A1, the kneading mechanism 20 automatically stirs and kneads the dough for 15 minutes; and automatically enters the first fermentation condition for operation, the temperature is 26-28°C, the humidity is 75%-80%, and the first preset time is 60 minutes. At this stage, the first magnetic field generating device 10 applies a static magnetic field of 1mT. The magnetic field can increase the volume of the fermented dough, so that the dough can form a good gluten protein network structure, making the gluten protein more stable; after the initial fermentation is completed, the dough is kneaded for a second time for 15 minutes. The kneading mechanism 20 removes most of the carbon dioxide generated by the first fermentation through the secondary kneading. The subsequent second fermentation allows the dough to come into contact with fresh oxygen again, activates the yeast, improves its activity, and helps to further expand the dough volume; the kneading, beating, folding and other operations of the secondary kneading can further strengthen the gluten network, making the dough more elastic and extensible. After the second kneading is completed, it automatically enters the secondary fermentation stage with a temperature of 30-32°C, a humidity of 80%-85%, and a time of 30 minutes. During this stage, a 2mT static magnetic field is applied. Under the first fermentation condition, a 1mT static magnetic field is used for gentle fermentation, and the fermentation time is relatively long. Under the second fermentation condition, a 2mT static magnetic field can enhance yeast activity and ferment quickly. The secondary fermentation is completed within 30 minutes, and the refrigerator 100 reminds the user that the fermentation is over.

[0060] As an optional implementation of the above embodiment, before controlling the pasta making area A1 to enter the first fermentation condition, the control method further includes: issuing a first prompt message, the first prompt message is used to prompt the user to configure flour, water and baking powder according to a preset ratio and add them to the pasta making area A1, so as to add pasta raw materials in the pasta making area A1. In an embodiment, when a user chooses to use the refrigerator 100 to make pasta, the refrigerator 100 issues a first prompt message to the user; for example, the first prompt message may be voice, text, picture or video; the voice, text, picture or video may be displayed on the display panel of the refrigerator 100, or may be displayed on a smart terminal (such as a mobile phone) connected to the refrigerator 100.

[0061] In an embodiment, when a user selects refrigerator 100 to make pasta, refrigerator 100 reminds the user to add flour, baking powder and water in a ratio of 0.6%-2% of flour to baking powder and 1:2 of flour to water. In an embodiment, the ratio can be set according to the user's habits. In some embodiments, the refrigerator 100 is set with a correspondence between flour type, baking powder and water. For example, flour types are divided into high-gluten flour, medium-gluten flour and low-gluten flour; high-gluten flour, medium-gluten flour and low-gluten flour have corresponding baking powder types and water types, respectively. In an embodiment, the specific steps of issuing the first prompt message can be:

[0062] Get the type selection instruction corresponding to the flour type;

[0063] According to the type selection instruction and the corresponding relationship, the first prompt information is issued, and the first prompt information is used to prompt the user to configure flour, water corresponding to the flour, and baking powder corresponding to the flour according to a preset ratio and add them to the pasta making area A1.

[0064] In an embodiment, before fermentation, corresponding to step S1, the production method further includes disinfection. During disinfection, the first magnetic field generating device 10 is controlled to generate an alternating magnetic field in the pasta making area A1 to disinfect the pasta making area A1. In an embodiment, before the pasta is fermented, an alternating magnetic field is applied by the first magnetic field generating device 10, and the magnetic field strength is controlled at 0.7-0.9A / m. The pasta making area A1 and the pasta making area A1 are disinfected by this magnetic field strength. The disinfection can prevent food safety problems from occurring in the dough and prevent the introduction of miscellaneous bacteria from affecting the activity of yeast during dough fermentation.

[0065] For the above dough making process, the time of each stage is the best recommended time. Users can also customize the time setting through the space panel to prevent some users from being in a hurry to use the dough and wasting time. For the above dough making process, the humidity of each stage adopts an atomizing humidification device, which cooperates with a humidity sensor to adjust the humidity to the required humidity range. For the above dough making process, the first magnetic field generating device 10 includes an electromagnetic coil, which applies direct current during the fermentation process to generate a static magnetic field.

[0066] As an optional implementation of the above embodiment, the refrigerator 100 is provided with a pasta frozen storage area A2, and the pasta frozen storage area A2 is provided with a second magnetic field generating device 30; Figure 5 As shown, corresponding to step S3, the control method further includes:

[0067] S310, in response to the pasta freezing instruction, controlling the pasta freezing area A2 to operate under the first freezing condition; under the first freezing condition, the second magnetic field generating device 30 generates a third magnetic field, and the temperature in the pasta freezing area A2 is the third temperature; the operating time under the first freezing condition is the fifth preset time;

[0068] S320, controlling the pasta frozen storage area A2 to operate under the second frozen storage condition; under the second frozen storage condition, the second magnetic field generating device 30 generates a fourth magnetic field, and the temperature in the pasta frozen storage area A2 is a fourth temperature;

[0069] Wherein, the intensity of the third magnetic field is greater than the intensity of the fourth magnetic field.

[0070] For some users, after making the dough, they may freeze it so that they can thaw it directly next time to make pasta. Then, in the prior art, the dough may have the following problems during storage: the formation and recrystallization of ice crystals. During the freezing process, the free water in the dough gradually forms ice crystals. This process causes the volume to expand by about 10%, thereby causing physical damage to the gluten network structure. Ice crystals not only pierce the gluten structure, but also further expand due to recrystallization during thawing, causing further damage to the dough structure. Recrystallization changes the size, shape and distribution of ice crystals, adversely affects the tissue structure, and reduces the gas and water holding capacity of the dough. Decreased yeast activity: Under freezing conditions, yeast cells may experience low-temperature dormancy. Long-term freezing or improper freezing rate can cause damage to or even death of the yeast cell membrane, thereby affecting its subsequent fermentation ability and gas production performance, resulting in a small volume and tight structure of the finished bread. Gluten network destruction: In addition to the direct impact of ice crystals, temperature fluctuations during freezing and thawing may also promote the depolymerization of gluten proteins and the rupture of disulfide bonds, resulting in a decrease in the overall strength and elasticity of the gluten network, affecting the expansion capacity of the dough and the texture of the final product. Starch changes: During the freezing process, the structure of starch granules may also change, and the crystallinity may increase, which will affect the water absorption of the dough and the gelatinization characteristics during baking, and may cause the finished product to be dry and hard.

[0071] To this end, in some embodiments, after the dough is made, when the user does not need to make it immediately or there is residual dough to be stored after making pasta, the user selects the dough freezing operation and places the dough in the dough freezing area. The dough freezing process is divided into three stages: precooling stage + phase change stage (first freezing condition) and freezing stage. First, in the precooling and phase change stages, the space temperature is controlled at a third temperature, and a third magnetic field is applied for a duration of a fifth preset time. The addition of a magnetic field can reduce the supercooling degree of the dough in the precooling stage, thereby shortening the time of the phase change stage and forming small ice crystals, thereby reducing the damage of ice crystals to the dough. In the freezing stage (second freezing condition), the water in the dough is bound water, semi-bound water and free water. The bound water is tightly bound to protein and starch and is not easy to freeze; however, in the prior art, semi-bound water and free water are easy to freeze, and the water that is easy to freeze will recrystallize during the freezing process, thereby causing damage to the dough. Therefore, after the above-mentioned fifth preset time period ends, the space temperature is adjusted to the fourth temperature, and the fourth magnetic field is applied. The intensity of the fourth magnetic field is lower than that of the third magnetic field, which can inhibit the transformation of bound water in the dough into semi-bound water, reduce water migration, and slow down the increase of freezable bound water, thereby inhibiting the recrystallization of ice crystals, and can significantly improve the quality of the dough (the fourth magnetic field can slow down the breaking of disulfide bonds in gluten, maintain the integrity of the gluten membrane and the degree of cross-linking between gluten protein and starch). In addition, the addition of the magnetic field can also significantly increase the survival rate of yeast in the frozen dough, which is convenient for the later use of the dough.

[0072] As an optional implementation of the above embodiment, the third magnetic field is a static magnetic field with a magnetic field strength of 4-6 mT; the fourth magnetic field is a static magnetic field with a magnetic field strength of 1-3 mT; and / or

[0073] The third temperature ranges from -45°C to -35°C; the fourth temperature ranges from -24°C to -18°C.

[0074] After the dough is made, when the user does not need to make it immediately or there is leftover dough to store after making pasta, the user selects the dough freezing operation and places the dough in the dough freezing area. The dough freezing process is divided into three stages: precooling stage + phase change stage (first freezing condition) and freezing stage. First, in the precooling and phase change stages, the space temperature is controlled between -45℃ and -35℃ (for example, -40℃), and the third magnetic field is applied at 4-6mT (for example, 5mT) for 20-28h (for example, 24h). The addition of the magnetic field can reduce the supercooling degree of the dough in the precooling stage, thereby shortening the time of the phase change stage and forming small ice crystals, thereby reducing the damage of ice crystals to the dough. In the freezing stage (second freezing condition), the water in the dough is bound water, semi-bound water and free water. The bound water is tightly bound to protein and starch and is not easy to freeze, while the semi-bound water and free water are easy to freeze. The water that is easy to freeze will recrystallize during the freezing process, thereby causing damage to the dough. Therefore, after the above-mentioned fifth preset time period ends, the space temperature is adjusted to between -24°C and -18°C (for example, -18°C), and a fourth magnetic field of 1-3mT (for example, 2mT) is applied. The intensity of the fourth magnetic field is lower than that of the third magnetic field, which can inhibit the transformation of bound water in the dough into semi-bound water, reduce water migration, slow down the increase of freezable bound water, and thus inhibit the recrystallization of ice crystals, and can significantly improve the quality of the dough (the fourth magnetic field can slow down the breaking of disulfide bonds in gluten, maintain the integrity of the gluten membrane and the degree of cross-linking between gluten protein and starch). In addition, the addition of the magnetic field can also significantly increase the survival rate of yeast in the frozen dough, which is convenient for the later use of the dough.

[0075] As an optional implementation of the above embodiment, the refrigerator 100 is provided with a pasta thawing area A3, and the pasta thawing area A3 is provided with a third magnetic field generating device 40; Figure 6 As shown, corresponding to step S4, the control method further includes:

[0076] S410, in response to the pasta thawing instruction, controlling the pasta thawing area A3 to operate under thawing conditions; under the thawing conditions, the third magnetic field generating device 40 generates a fifth magnetic field in the thawing area, and the temperature in the pasta thawing area A3 is the fifth temperature, and the humidity in the pasta thawing area A3 is the third humidity;

[0077] S420, obtaining the temperature of the frozen pasta in the pasta thawing area A3;

[0078] S430: If the temperature of the frozen pasta is greater than a preset temperature, a second prompt message is issued; the second prompt message is used to prompt the user to take out the thawed pasta.

[0079] As an optional implementation of the above embodiment, the fifth magnetic field is a static magnetic field and the magnetic field strength is 3-5 mT.

[0080] Dough thawing process: When the user needs to use frozen dough to make pasta, he can select the dough thawing button. The space will set the temperature at 25°C, 80% humidity, and a magnetic field strength of 4mT. An infrared temperature sensor is set in the space. When the dough temperature is detected to be around 0°C, the thawing is completed and the user can take the dough to make pasta. During the thawing process, the fifth magnetic field resonates with water molecules, shortens the thawing time, reduces juice loss, makes the thawed pasta more uniform, and maintains a better taste.

[0081] Combined with the introduction of the above embodiments, Figure 2 As shown, the preparation method provided by the present application includes four stages: disinfection, fermentation, freezing and thawing. The user can select different stages to perform the fermentation, freezing and thawing operations of the pasta according to their needs. For example, the user can select only steps S1 and S2; the user can select steps S1, S2, S3 and S4. When there is frozen pasta in the refrigerator 100, the user can also select only step S4.

[0082] like Figure 1 FIG. 1 is a schematic diagram of the structure of a refrigerator 100 proposed in an embodiment of the present application. Figure 1 As shown, the refrigerator 100 includes a shell 1 and an inner tank 2. The inner tank 2 is arranged in the shell 1. In an embodiment, the inner tank 2 is provided with a pasta making area A1. The pasta making area A1 provides a place for fermenting pasta raw materials. In some embodiments, a pasta freezing area A2 is also provided in the inner tank 2. The pasta refrigeration area is for freezing the fermented pasta; for example, after the user has made the pasta in the pasta making area A1, if he does not eat it immediately or cannot finish eating it, he can freeze the pasta. In some embodiments, a pasta thawing area A3 is also provided in the inner tank 2. The pasta thawing area A3 is an area for thawing frozen pasta so that the user can eat it. In an embodiment, the refrigerator 100 is also provided with a controller 50, which is installed inside the shell 1 and is used to control the adjustment of functional parameters by functional components in the refrigerator 100.

[0083] In some embodiments, the control panel 60 of the refrigerator 100 is provided with a sterilization button, a pasta making button, a pasta freezing button, and a pasta thawing button. Figure 2As shown, each button corresponds to a different stage: disinfection, fermentation, freezing and thawing. When the user triggers disinfection and fermentation, disinfection and freezing, and disinfection and thawing, the pasta making area A1, the pasta freezing area A2, and the pasta thawing area A3 first enter the disinfection stage, and then enter the fermentation, freezing, and thawing stages.

[0084] In some embodiments, the user only needs to make pasta, and the user can only trigger the disinfection and pasta making buttons. In some embodiments, when the user needs to make pasta and freeze the pasta, the user can trigger the disinfection and pasta making buttons, and after the fermentation is completed, the user triggers the disinfection and pasta freezing buttons. When the pasta needs to be thawed, the user triggers the disinfection and pasta thawing buttons. In some embodiments, the disinfection button can be canceled, and the disinfection stage is automatically added when the corresponding fermentation, freezing and thawing buttons are triggered.

[0085] In some embodiments, the user can also connect to the refrigerator 100 for network operation, and control operations such as pasta making, pasta freezing, and pasta thawing on the APP.

[0086] An embodiment of the present application also proposes a control system for pasta making, comprising: one or more processors; a memory; and one or more applications, wherein the one or more applications are stored in the memory and configured to be executed by the processor to implement the pasta making method as described above.

[0087] In general, usually, the pasta making control system includes: at least one processor, at least one memory, and a control program of the pasta making control system stored in the memory and executable on the processor, and the control program of the pasta making control system is configured to implement the steps of the above control method.

[0088] The processor may include one or more processing cores, such as a 4-core processor, an 8-core processor, etc. The processor may be implemented in at least one hardware form of DSP (Digital Signal Processing), FPGA (Field-Programmable Gate Array), and PLA (Programmable Logic Array). The processor may also include a main processor and a coprocessor. The main processor is a processor for processing data in the awake state, also known as a CPU (Central Processing Unit); the coprocessor is a low-power processor for processing data in the standby state. In some embodiments, the processor may be integrated with a GPU (Graphics Processing Unit), which is responsible for rendering and drawing the content to be displayed on the display screen. The processor may also include an AI (Artificial Intelligence) processor, which is used to process the control method operation of the control system for pasta production, so that the control method model of the control system for pasta production can be trained and learned autonomously to improve efficiency and accuracy.

[0089] The memory may include one or more computer-readable storage media, which may be non-transitory. The memory may also include high-speed random access memory, and non-volatile memory, such as one or more disk storage devices, flash memory storage devices. In some embodiments, the non-transitory computer-readable storage medium in the memory is used to store at least one instruction, which is used to be executed by the processor to implement the control method for pasta production of the control system for pasta production provided in the method embodiment of the present application:

[0090] In response to the pasta making instruction, the pasta making area A1 is controlled to enter and operate under the first fermentation condition; under the first fermentation condition, the first magnetic field generating device 10 generates a first magnetic field in the pasta making area A1, the temperature in the pasta making area A1 is a first temperature, and the humidity in the pasta making area A1 is a first humidity; the operating time under the first fermentation condition is a first preset time;

[0091] Control the pasta making area A1 to enter the second fermentation condition; under the second fermentation condition, the first magnetic field generating device 10 generates a second magnetic field in the pasta making area A1, the temperature in the pasta making area A1 is the second temperature, and the humidity in the pasta making area A1 is the second humidity; the operation time under the second fermentation condition is the second preset time;

[0092] Wherein, the intensity of the first magnetic field is smaller than the intensity of the second magnetic field.

[0093] Wherein, a dough kneading mechanism 20 is provided in the pasta making area A1, and the dough kneading mechanism 20 is used to perform a dough kneading operation on the pasta raw materials in the pasta making area A1;

[0094] Before controlling the noodle making area A1 to enter the first fermentation condition, controlling the dough kneading mechanism 20 to perform a first dough kneading operation on the noodle raw materials in the noodle making area A1 and running for a third preset time;

[0095] After controlling the pasta making area A1 to enter the first fermentation condition, and before controlling the pasta making area A1 to enter the second fermentation condition, the kneading mechanism 20 is controlled to perform a second kneading operation on the pasta raw materials under the first fermentation condition in the pasta making area A1, and runs for a fourth preset time.

[0096] Wherein, the first temperature ranges from 26 to 28° C., and the second temperature ranges from 30 to 32° C.; and / or

[0097] The first magnetic field is a static magnetic field with a magnetic field strength of 0.5 mT-1.5 mT, and the second magnetic field is a static magnetic field with a magnetic field strength of 1.5 mT-2 mT; and / or

[0098] The first humidity has a value range of 75%-80%, and the second humidity has a value range of 80%-85%.

[0099] Before controlling the pasta making area A1 to operate under the first fermentation condition, the control method further includes:

[0100] Sending a first prompt message, wherein the first prompt message is used to prompt the user to configure flour, water and baking powder according to a preset ratio and add them to the pasta making area A1, so as to add pasta raw materials to the pasta making area A1; and / or

[0101] The first magnetic field generating device 10 is controlled to generate an alternating magnetic field in the pasta making area A1 to disinfect the pasta making area A1.

[0102] The refrigerator 100 is provided with a pasta frozen storage area A2, and the pasta frozen storage area A2 is provided with a second magnetic field generating device 30; the control method further includes:

[0103] In response to the pasta freezing instruction, the pasta freezing area A2 is controlled to operate under the first freezing condition; under the first freezing condition, the second magnetic field generating device 30 generates a third magnetic field, and the temperature in the pasta freezing area A2 is the third temperature; the operating time under the first freezing condition is the fifth preset time;

[0104] Controlling the pasta frozen storage area A2 to enter the second frozen storage condition; under the second frozen storage condition, the second magnetic field generating device 30 generates a fourth magnetic field, and the temperature in the pasta frozen storage area A2 is a fourth temperature;

[0105] Wherein, the intensity of the third magnetic field is greater than the intensity of the fourth magnetic field.

[0106] Wherein, the third magnetic field is a static magnetic field with a magnetic field strength of 4-6 mT; the fourth magnetic field is a static magnetic field with a magnetic field strength of 1-3 mT; and / or

[0107] The third temperature ranges from -45°C to -35°C; the fourth temperature ranges from -24°C to -18°C.

[0108] The refrigerator 100 is provided with a pasta thawing area A3, and the pasta thawing area A3 is provided with a third magnetic field generating device 40; the control method further includes:

[0109] In response to the pasta thawing instruction, the pasta thawing area A3 is controlled to enter the thawing condition; under the thawing condition, the third magnetic field generating device 40 generates a fifth magnetic field in the thawing area, and the temperature in the pasta thawing area A3 is the fifth temperature, and the humidity in the pasta thawing area A3 is the third humidity;

[0110] Obtaining the temperature of the frozen pasta in the pasta thawing area A3;

[0111] If the temperature of the frozen pasta is greater than a preset temperature, a second prompt message is issued; the second prompt message is used to prompt the user to take out the thawed pasta.

[0112] Wherein, the fifth magnetic field is a static magnetic field and the magnetic field strength is 3-5mT.

[0113] The above is a detailed introduction to a control method for pasta production, a refrigerator and a computer storage medium provided in the embodiments of the present application. Specific examples are used herein to illustrate the principles and implementation methods of the present invention. The description of the above embodiments is only used to help understand the method of the present invention and its core idea. At the same time, for those skilled in the art, according to the idea of ​​the present invention, there will be changes in the specific implementation methods and application scopes. In summary, the content of this specification should not be understood as limiting the present invention.

Claims

1. A control method for making pasta, applied to a refrigerator, characterized in that: The refrigerator is provided with a pasta making area, and a first magnetic field generating device is provided in the pasta making area; the control method comprises: In response to the pasta making instruction, the pasta making area is controlled to enter and operate under a first fermentation condition; under the first fermentation condition, the first magnetic field generating device generates a first magnetic field in the pasta making area, the temperature in the pasta making area is a first temperature, and the humidity in the pasta making area is a first humidity; the operating time under the first fermentation condition is a first preset time; Control the pasta making area to enter the second fermentation condition and operate; under the second fermentation condition, the first magnetic field generating device generates a second magnetic field in the pasta making area, the temperature in the pasta making area is a second temperature, and the humidity in the pasta making area is a second humidity; the operation time under the second fermentation condition is a second preset time; Wherein, the intensity of the first magnetic field is smaller than the intensity of the second magnetic field.

2. The control method according to claim 1, characterized in that: A dough kneading mechanism is provided in the pasta making area, and the dough kneading mechanism is used to perform a dough kneading operation on the pasta raw materials in the pasta making area; Before controlling the noodle making area to operate under the first fermentation condition, controlling the dough kneading mechanism to perform a first dough kneading operation on the noodle raw materials in the noodle making area and operating for a third preset time; After controlling the pasta making area to enter the first fermentation condition, and before controlling the pasta making area to enter the second fermentation condition, the kneading mechanism is controlled to perform a second kneading operation on the pasta raw materials under the first fermentation condition in the pasta making area, and the operation is performed for a fourth preset time.

3. The control method according to claim 1 or 2, characterized in that: The first temperature ranges from 26 to 28° C., and the second temperature ranges from 30 to 32° C.; and / or The first magnetic field is a static magnetic field with a magnetic field strength of 0.5 mT-1.5 mT, and the second magnetic field is a static magnetic field with a magnetic field strength of 1.5 mT-2 mT; and / or The first humidity has a value range of 75%-80%, and the second humidity has a value range of 80%-85%.

4. The control method according to claim 1, characterized in that: Before controlling the pasta making area to operate under the first fermentation condition, the control method further includes: Sending a first prompt message, wherein the first prompt message is used to prompt a user to add flour, water and baking powder according to a preset ratio to the pasta making area, so as to add pasta raw materials to the pasta making area; and / or The first magnetic field generating device is controlled to generate an alternating magnetic field in the pasta making area to disinfect the pasta making area.

5. The control method according to claim 1, characterized in that: The refrigerator is provided with a pasta frozen storage area, and the pasta frozen storage area is provided with a second magnetic field generating device; the control method further includes: In response to the pasta freezing instruction, the pasta freezing area is controlled to operate under the first freezing condition; under the first freezing condition, the second magnetic field generating device generates a third magnetic field, and the temperature in the pasta freezing area is the third temperature; the operating time under the first freezing condition is the fifth preset time; Controlling the pasta frozen storage area to operate under the second frozen storage condition; under the second frozen storage condition, the second magnetic field generating device generates a fourth magnetic field, and the temperature in the pasta frozen storage area is a fourth temperature; Wherein, the intensity of the third magnetic field is greater than the intensity of the fourth magnetic field.

6. The control method according to claim 5, characterized in that: The third magnetic field is a static magnetic field with a magnetic field strength of 4-6 mT; the fourth magnetic field is a static magnetic field with a magnetic field strength of 1-3 mT; and / or The third temperature ranges from -45°C to -35°C; the fourth temperature ranges from -24°C to -18°C.

7. The control method according to claim 5 or 6, characterized in that: The refrigerator is provided with a pasta thawing area, and the pasta thawing area is provided with a third magnetic field generating device; the control method further includes: In response to the pasta thawing instruction, the pasta thawing area is controlled to enter the thawing condition; under the thawing condition, the third magnetic field generating device generates a fifth magnetic field in the thawing area, and the temperature in the pasta thawing area is the fifth temperature, and the humidity in the pasta thawing area is the third humidity; Acquiring the temperature of the frozen pasta in the pasta thawing area; If the temperature of the frozen pasta is greater than a preset temperature, a second prompt message is issued; the second prompt message is used to prompt the user to take out the thawed pasta.

8. The control method according to claim 7, characterized in that: The fifth magnetic field is a static magnetic field and has a magnetic field strength of 3-5 mT.

9. A refrigerator, characterized in that: include: case, An inner pot, the inner pot is arranged in the shell; a pasta making area is arranged in the inner pot; a first magnetic field generating device, the first magnetic field generating device being disposed in the housing and configured to generate a magnetic field in the pasta making area; as well as A controller, wherein the controller is configured to execute the control method for making pasta according to any one of claims 1 to 8.

10. A computer storage medium, characterized in that: A computer program is stored thereon, and the computer program is loaded by a processor to execute the steps in the control method for making pasta according to any one of claims 1 to 8.

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