Control system and control method for production of dough mixer

Abstract

The invention discloses a control system and a control method for production of a dough mixer, and the system comprises a raw material input module which is used for automatically recognizing and recording raw materials fed into the dough mixer, and generating a raw material data set; the water surface ratio calculation module is used for calculating the current water surface ratio in real time according to the raw material data set; the stirring strategy determination module is used for adjusting a current stirring strategy of the dough mixer based on the current water surface ratio and a preset water surface ratio range; and the real-time monitoring module is used for stirring based on the current stirring strategy through the dough mixer, continuously monitoring the current viscosity of the dough, and comparing the current viscosity with the target viscosity so as to dynamically adjust the current stirring parameter. According to the embodiment of the invention, intelligent control of the dough mixer can be realized, so that the production efficiency is improved, and the quality and consistency of final products are ensured.

Description

Technical Field

[0001] The invention belongs to the technical field of dough mixers, and in particular to a control system and a control method for dough mixer production. Background Art

[0002] In the modern food industry, dough mixers are important equipment for dough production, and their performance and control systems directly affect product quality and production efficiency. Traditional dough mixers rely on manual operation and cannot achieve automation and intelligent control. They have significant shortcomings such as delayed raw material identification, inaccurate water-to-surface ratio, lack of flexibility in mixing strategies, and insufficient monitoring methods. These problems lead to unstable dough quality and low production efficiency. Summary of the invention

[0003] The purpose of the present invention is to provide a control system and a control method for dough mixer production, so as to solve the deficiencies in the prior art and realize intelligent control of the dough mixer, thereby improving production efficiency and ensuring the quality and consistency of the final product.

[0004] One embodiment of the present application provides a control system for dough mixer production, the system comprising: The raw material input module is used to automatically identify and record the raw materials put into the dough mixer and generate a raw material data set; A water surface ratio calculation module, used for calculating the current water surface ratio in real time according to the raw material data set; A mixing strategy determination module, used to adjust the current mixing strategy of the dough mixer based on the current water-to-surface ratio and a preset water-to-surface ratio range; The real-time monitoring module is used to mix the dough based on the current mixing strategy through the dough mixer, and continuously monitor the current viscosity of the dough, compare the current viscosity with the target viscosity, and dynamically adjust the current mixing parameters.

[0005] Optionally, the water surface ratio is calculated as follows:

[0006] Among them, the is the water surface ratio, For the quality of water, For the quality of flour, is the current ambient temperature in the dough mixer, is the reference ambient temperature, is the current ambient humidity in the dough mixer, is the reference ambient humidity, is the particle size of flour, is the reference particle size, , , is the corresponding adjustment coefficient.

[0007] Optionally, adjusting the current mixing strategy of the dough mixer based on the current water-to-surface ratio and a preset water-to-surface ratio range includes: When the current water-to-surface ratio is not within the preset water-to-surface ratio range, adjusting the amount of water and flour put into the dough mixer, as well as the ambient temperature and humidity in the dough mixer, until the water-to-surface ratio falls within the preset water-to-surface ratio range; According to the adjusted amount of water and flour in the dough mixer, set the corresponding mixing time and mixing speed.

[0008] Optionally, comparing the current viscosity with the target viscosity to dynamically adjust the current stirring parameters includes: According to the deviation between the current viscosity and the target viscosity, the stirring parameters are adjusted dynamically, and the adjusted stirring time and speed are calculated by the following formula:

[0009] Among them, the is the adjusted stirring time, is the stirring speed after adjustment, is the current stirring time, is the current stirring speed, is the deviation between the current viscosity and the target viscosity, , is the corresponding adjustment factor.

[0010] Another embodiment of the present application provides a control method for dough mixer production, the method comprising: Automatically identify and record the raw materials put into the dough mixer and generate a raw material data set; Calculate the current water surface ratio in real time according to the raw material data set; Adjust the current mixing strategy of the dough mixer based on the current water-to-surface ratio and the preset water-to-surface ratio range; The dough is stirred by the dough mixer based on the current stirring strategy, and the current viscosity of the dough is continuously monitored. The current viscosity is compared with the target viscosity to dynamically adjust the current stirring parameters.

[0011] Yet another embodiment of the present application provides a storage medium, wherein the storage medium stores a computer program, wherein the computer program is configured to implement the above-mentioned method when executed.

[0012] Another embodiment of the present application provides an electronic device, including a memory and a processor, wherein the memory stores a computer program, and the processor is configured to run the computer program to implement the above-mentioned method.

[0013] Compared with the prior art, the present invention provides a control system for dough mixer production, comprising: a raw material input module, used to automatically identify and record the raw materials put into the dough mixer, and generate a raw material data set; a water-to-surface ratio calculation module, used to calculate the current water-to-surface ratio in real time according to the raw material data set; a stirring strategy determination module, used to adjust the current stirring strategy of the dough mixer based on the current water-to-surface ratio and a preset water-to-surface ratio range; a real-time monitoring module, used to stir the dough based on the current stirring strategy through the dough mixer, and continuously monitor the current viscosity of the dough, compare the current viscosity with the target viscosity, and dynamically adjust the current stirring parameters, so as to realize intelligent control of the dough mixer, thereby improving production efficiency and ensuring the quality and consistency of the final product. BRIEF DESCRIPTION OF THE DRAWINGS

[0014] Figure 1 A schematic diagram of the structure of a control system for dough mixer production provided by an embodiment of the present invention; Figure 2 A hardware structure block diagram of a computer terminal for a dough mixer production control method provided by an embodiment of the present invention; Figure 3 A schematic flow chart of a control method for dough mixer production provided in an embodiment of the present invention. DETAILED DESCRIPTION

[0015] The embodiments described below with reference to the accompanying drawings are exemplary and are only used to explain the present invention, but should not be construed as limiting the present invention.

[0016] The embodiment of the present invention first provides a control system for dough mixer production, see Figure 1 , which may include: A raw material input module 101 is used to automatically identify and record the raw materials put into the dough mixer and generate a raw material data set; The function of the raw material input module is to automatically identify and record all raw materials put into the dough mixer. This module collects information about raw materials in real time through sensors and data processing algorithms, including the type, quality, quantity and other relevant characteristics of raw materials, and aggregates them to generate a raw material data set. This data set is not only the basic information for subsequent water-to-surface ratio calculation and mixing strategy adjustment, but also helps the system to perform more precise control and management.

[0017] Specifically, multiple different sensors (such as weight sensors, photoelectric sensors, and RFID readers) can be installed at the feeding port of the dough mixer. The weight sensor is used to measure the mass of the input raw materials in real time; the photoelectric sensor can identify the type of raw materials through the reflection and refraction of light; the RFID reader can be used to read the RFID tag containing the raw material information to obtain more detailed product data (such as production date, batch number, etc.). After the raw materials are put in, the system records the quality and type of each raw material in real time through sensors. When different raw materials are put in, the data acquisition module will record the weight, type and time information of each put in and convert it into data. Through the data fusion algorithm, the information from different sensors is merged to generate a coherent raw material data set. The state machine algorithm can be used to ensure that the raw materials can be accurately recorded even under complex operations. The generated raw material data set is stored in the database for subsequent retrieval and analysis. The database should have a version control mechanism so that the records of raw materials can be traced back when making experimental adjustments.

[0018] The significance of the raw material input module is to eliminate manual operation errors through automatic identification and recording, ensure data accuracy and real-time, and provide reliable basic data for the entire dough kneading process. This is of great value for achieving accurate water-to-surface ratio calculation and intelligent adjustment of mixing strategies, which can optimize the production process and improve product quality and consistency.

[0019] A water surface ratio calculation module 102, used to calculate the current water surface ratio in real time according to the raw material data set; The main function of the water-to-flour ratio calculation module is to calculate the water-to-flour ratio R_w in real time based on the raw material data set. This ratio reflects the mass relationship between water and flour and directly affects the moisture content and final quality of the dough. The module first obtains the water mass W_w and the flour mass W_f from the raw material input module, and then monitors the ambient temperature T_{env}, humidity H_{env} and flour particle size P_f in the dough mixer in real time through built-in sensors. The module will use a preset calculation formula to integrate these data to calculate the current water-to-flour ratio in real time. During the calculation process, the module can dynamically adjust environment-related parameters, such as the impact of temperature and humidity on the water-to-flour ratio, to ensure that the water distribution during the dough mixing process is optimized. Through this process, the water-to-flour ratio calculation module not only provides accurate data support for subsequent mixing strategy adjustments, but also ensures the quality and consistency of the final dough, significantly improving production efficiency and product reliability.

[0020] Specifically, a calculation formula for the water surface ratio can be:

[0021] Among them, the is the water surface ratio, For the quality of water, For the quality of flour, The current ambient temperature in the dough mixer has an important influence on the water absorption of starch in flour and yeast fermentation. The water absorption capacity is enhanced under high temperature conditions. The reference ambient temperature is defined as the optimal or standard ambient temperature, which is used to compare and calibrate the impact of the current environment on the water surface ratio. The humidity of the current environment in the dough mixer affects the evaporation rate of water and the water absorption of flour. High humidity can improve the moisture retention capacity of the dough. The reference humidity is similar to the reference temperature, and the reference humidity provides a reference value to evaluate the impact of the current humidity on the water surface ratio. The particle size of the flour affects the water absorption capacity and the structure of the dough. The finer the flour particles, the more water they absorb. It is a benchmark particle size, which is used to provide a standard particle size reference value in order to accurately evaluate the impact of the current flour particle size on the water-to-surface ratio. , , is the corresponding adjustment coefficient.

[0022] The water-to-flour ratio calculation formula is designed to accurately reflect the effect of the water-to-flour ratio on dough properties under different environmental conditions. By considering the ratio between the mass of water and the mass of flour, and incorporating environmental factors (such as temperature, humidity, and particle size) into the calculation, the formula can more comprehensively guide the use of water during the dough mixing process, thereby optimizing the quality and consistency of the dough.

[0023] A mixing strategy determination module 103, for adjusting the current mixing strategy of the dough mixer based on the current water-to-surface ratio and a preset water-to-surface ratio range; The function of the mixing strategy determination module is to dynamically adjust the mixing strategy of the dough mixer according to the currently calculated water-to-flour ratio and the preset water-to-flour ratio range. The module first receives the latest water-to-flour ratio data sent by the water-to-flour ratio calculation module and compares it with the preset water-to-flour ratio range. If the current water-to-flour ratio falls within this range, the module will maintain the current mixing strategy; if it is not within the range, the module will automatically generate a new mixing parameter adjustment plan. These adjustment plans may include changing the amount of water and flour added, or adjusting the working conditions of the dough mixer, such as temperature and humidity, to ensure that the water-to-flour ratio falls back to the preset range, thereby optimizing the characteristics of the dough.

[0024] The purpose of the mixing strategy determination module is to achieve intelligent control of the dough kneading process and ensure that the dough always maintains the optimal water-to-flour ratio during the entire mixing process. This not only helps to improve the quality and consistency of the dough, but also effectively reduces the waste of raw materials and production costs. By dynamically adjusting the mixing parameters, the module can respond to changes in the production process in real time, ensuring that the final product meets the expected quality standards, thereby enhancing production flexibility and efficiency.

[0025] Specifically, when the current water-to-surface ratio is not within the preset water-to-surface ratio range, the amount of water and flour put into the dough mixer, as well as the ambient temperature and humidity in the dough mixer are adjusted until the water-to-surface ratio falls within the preset water-to-surface ratio range; When the current water-to-surface ratio output by the water-to-surface ratio calculation module is not within the preset water-to-surface ratio range, the mixing strategy determination module will actively intervene to adjust the amount of water and flour in the dough mixer. This process combines real-time data obtained by sensors, such as temperature and humidity, to ensure that the moisture content of the dough and the raw materials are at the right level. The module will calculate the specific amount of adjustment required through an algorithm and update the operating parameters of the dough mixer in real time. The purpose of this step is to ensure that the water-to-surface ratio of the dough is always maintained within an optimal range to improve the consistency and quality of the dough. This adjustment mechanism can effectively cope with the impact of environmental changes or raw material differences, thereby reducing fluctuations in the production process and making the quality of the final product more stable.

[0026] The water and flour input can be monitored and adjusted in real time by setting up flow control valves, automatic feeding systems, and environmental monitoring sensors. The system will dynamically calculate how much water and flour needs to be increased or decreased based on the deviation between the current water-to-flour ratio and the preset range to ensure that the final water-to-flour ratio reaches the expected range.

[0027] According to the adjusted amount of water and flour in the dough mixer, set the corresponding mixing time and mixing speed.

[0028] After adjusting the input of water and flour, the mixing strategy determination module will calculate and set the appropriate mixing time and speed according to the new raw material ratio to ensure that the dough is properly mixed and uniform. This setting takes into account the new water-to-flour ratio target and its impact on dough viscosity and texture. This step ensures that the mixing strategy of the dough mixer directly corresponds to the current raw material status, thereby avoiding uneven dough quality caused by improper mixing time or speed. Through precise mixing parameter setting, ideal dough viscosity and extensibility can be achieved, laying the foundation for subsequent processing links.

[0029] By establishing a parameter database to record the optimal mixing time and speed under different water-to-flour ratios and raw material ratios, the system automatically finds and sets the corresponding mixing parameters after adjusting the amount of water and flour. This process can optimize the adjustment strategy based on historical production data and real-time feedback.

[0030] The real-time monitoring module 104 is used to perform mixing based on the current mixing strategy through the dough mixer, and continuously monitor the current viscosity of the dough, and compare the current viscosity with the target viscosity to dynamically adjust the current mixing parameters.

[0031] The function of the real-time monitoring module is to continuously measure the current viscosity of the dough by monitoring the working status of the dough mixer under the current mixing strategy. This module uses a high-precision viscosity sensor to collect real-time data on the viscosity change of the dough during the mixing process and compare it with the preset target viscosity. If there is a deviation between the current viscosity and the target viscosity, the module will calculate the required adjustment parameters through an algorithm to dynamically modify the mixing time and mixing speed to ensure that the dough reaches the ideal moisture and viscosity.

[0032] The real-time monitoring module is designed to achieve precise control of the dough kneading process and ensure that the viscosity of the dough is always within the ideal range. By dynamically adjusting the mixing parameters, the module can effectively respond to environmental changes or raw material differences to ensure the consistency and repeatability of the dough quality each time it is produced. This real-time monitoring and feedback mechanism not only improves the flexibility of the entire production process, but also reduces the waste of raw materials caused by improper viscosity, and improves production efficiency and product reliability.

[0033] Specifically, the current viscosity is compared with the target viscosity to dynamically adjust the current stirring parameters. The stirring parameters can be dynamically adjusted according to the deviation between the current viscosity and the target viscosity, and the adjusted stirring time and speed are calculated by the following formula:

[0034] Among them, the is the adjusted stirring time, is the stirring speed after adjustment, is the current stirring time, is the current stirring speed, is the deviation between the current viscosity and the target viscosity, , is the corresponding adjustment factor.

[0035] During the dough mixing process, real-time monitoring of viscosity changes is key to ensuring dough quality. The deviation between the current viscosity D and the target viscosity is quantified using a calculation formula, where T_{mix} and V_{mix} are the current mixing time and speed, respectively. Adjustment factors k_T and k_V are used to determine the impact of the deviation on the adjustment range of mixing time and speed, thereby achieving dynamic optimization. Through these calculations, the module can adjust the mixing parameters in real time to ensure that the dough is within the ideal viscosity range, promoting uniform mixing of the dough and optimal fermentation effect.

[0036] The core function of this step is to provide a flexible and precise adjustment mechanism for the dough kneading process, so that the production process can respond to changes in the dough state in real time and ensure that the dough viscosity continues to approach the preset target. The ability to dynamically adjust helps improve the processing performance of the dough and the quality of the final product. Therefore, this real-time monitoring and adjustment method significantly enhances the stability and consistency of production, reduces material waste and defective product rate, and thus improves overall production efficiency and the market competitiveness of finished products.

[0037] The design of the formula quantifies the relationship between the current viscosity and the target viscosity into actionable feedback for adjusting the mixing time and speed in a concise and clear manner. The use of adjustment factors k_T and k_V allows the system to be flexibly adjusted according to different conditions to meet the production needs of various flour types and environmental conditions. This design not only focuses on accuracy, but also emphasizes the feasibility of operation, ensuring effectiveness and reliability in practical applications. Through these formulas, the production process can achieve true adaptive control, improve product quality and optimize resource utilization.

[0038] It can be seen that the present invention provides a control system for dough mixer production, comprising: a raw material input module, used to automatically identify and record the raw materials put into the dough mixer, and generate a raw material data set; a water-to-surface ratio calculation module, used to calculate the current water-to-surface ratio in real time according to the raw material data set; a stirring strategy determination module, used to adjust the current stirring strategy of the dough mixer based on the current water-to-surface ratio and a preset water-to-surface ratio range; a real-time monitoring module, used to stir the dough based on the current stirring strategy through the dough mixer, and continuously monitor the current viscosity of the dough, compare the current viscosity with the target viscosity, and dynamically adjust the current stirring parameters, so as to realize intelligent control of the dough mixer, thereby improving production efficiency and ensuring the quality and consistency of the final product.

[0039] The embodiment of the present invention further provides a control method for dough mixer production, which can be applied to electronic devices such as computer terminals, specifically ordinary computers, etc.

[0040] The following describes it in detail by taking running on a computer terminal as an example. Figure 2 The hardware structure block diagram of a computer terminal for a dough mixer production control method provided by an embodiment of the present invention. Figure 2 As shown, the computer terminal may include one or more ( Figure 2 Only one is shown in the figure) processor 202 (processor 202 may include but is not limited to a processing device such as a microprocessor MCU or a programmable logic device FPGA) and a memory 204 for storing data. Optionally, the computer terminal may also include a transmission device 206 for communication functions and an input and output device 208. It can be understood by those skilled in the art that Figure 2 The structure shown is only for illustration and does not limit the structure of the above-mentioned computer terminal. Figure 2 More or fewer components as shown, or with Figure 2 Different configurations shown.

[0041] The memory 204 can be used to store software programs and modules of application software, such as program instructions / modules corresponding to a control method for dough mixer production in the embodiment of the present application. The processor 202 executes various functional applications and data processing by running the software programs and modules stored in the memory 204, that is, realizing the above-mentioned system. The memory 204 may include a high-speed random access memory, and may also include a non-volatile memory, such as one or more magnetic storage devices, flash memory, or other non-volatile solid-state memory. In some examples, the memory 204 may further include a memory remotely arranged relative to the processor 202, and these remote memories may be connected to the computer terminal via a network. Examples of the above-mentioned network include, but are not limited to, the Internet, an intranet, a local area network, a mobile communication network, and combinations thereof.

[0042] The transmission device 206 is used to receive or send data via a network. The specific example of the above network may include a wireless network provided by a communication provider of a computer terminal. In one example, the transmission device 206 includes a network adapter (Network Interface Controller, NIC), which can be connected to other network devices through a base station so as to communicate with the Internet. In one example, the transmission device 206 can be a radio frequency (RF) module, which is used to communicate with the Internet wirelessly.

[0043] See also Figure 3 , Figure 3 A flow chart of a control method for dough mixer production provided by an embodiment of the present invention, the method may include: S301, automatically identifying and recording raw materials put into the dough mixer, and generating a raw material data set; S302, calculating the current water surface ratio in real time according to the raw material data set; S303, adjusting the current mixing strategy of the dough mixer based on the current water-to-surface ratio and the preset water-to-surface ratio range; S304, mixing the dough based on the current mixing strategy by the dough mixer, and continuously monitoring the current viscosity of the dough, comparing the current viscosity with the target viscosity, so as to dynamically adjust the current mixing parameters.

[0044] It can be seen that by automatically identifying and recording the raw materials put into the dough mixer and generating a raw material data set; calculating the current water-to-surface ratio in real time according to the raw material data set; adjusting the current stirring strategy of the dough mixer based on the current water-to-surface ratio and a preset water-to-surface ratio range; stirring the dough based on the current stirring strategy by the dough mixer and continuously monitoring the current viscosity of the dough, comparing the current viscosity with the target viscosity to dynamically adjust the current stirring parameters, the dough mixer can be intelligently controlled, thereby improving production efficiency and ensuring the quality and consistency of the final product.

[0045] An embodiment of the present invention further provides a storage medium, in which a computer program is stored, wherein the computer program is configured to implement the steps in the above method embodiment when running.

[0046] Specifically, in this embodiment, the above storage medium may be configured to store a computer program for performing the following steps: S301, automatically identifying and recording raw materials put into the dough mixer, and generating a raw material data set; S302, calculating the current water surface ratio in real time according to the raw material data set; S303, adjusting the current mixing strategy of the dough mixer based on the current water-to-surface ratio and the preset water-to-surface ratio range; S304, mixing the dough based on the current mixing strategy by the dough mixer, and continuously monitoring the current viscosity of the dough, comparing the current viscosity with the target viscosity, so as to dynamically adjust the current mixing parameters.

[0047] Specifically, in this embodiment, the above-mentioned storage medium may include but is not limited to: a USB flash drive, a read-only memory (ROM), a random access memory (RAM), a mobile hard disk, a magnetic disk or an optical disk, and other media that can store computer programs.

[0048] An embodiment of the present invention further provides an electronic device, including a memory and a processor, wherein the memory stores a computer program, and the processor is configured to run the computer program to execute the steps in the above method embodiment.

[0049] Specifically, the electronic device may further include a transmission device and an input / output device, wherein the transmission device is connected to the processor, and the input / output device is connected to the processor.

[0050] Specifically, in this embodiment, the processor may be configured to perform the following steps through a computer program: S301, automatically identifying and recording raw materials put into the dough mixer, and generating a raw material data set; S302, calculating the current water surface ratio in real time according to the raw material data set; S303, adjusting the current mixing strategy of the dough mixer based on the current water-to-surface ratio and the preset water-to-surface ratio range; S304, mixing the dough based on the current mixing strategy by the dough mixer, and continuously monitoring the current viscosity of the dough, comparing the current viscosity with the target viscosity, so as to dynamically adjust the current mixing parameters.

[0051] The embodiments of the present invention are described in detail above. 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 scope. In summary, the content of this specification should not be understood as limiting the present invention.

Claims

1. A control system for dough mixer production, characterized in that: The system comprises: The raw material input module is used to automatically identify and record the raw materials put into the dough mixer and generate a raw material data set; A water surface ratio calculation module, used for calculating the current water surface ratio in real time according to the raw material data set; A mixing strategy determination module, used to adjust the current mixing strategy of the dough mixer based on the current water-to-surface ratio and a preset water-to-surface ratio range; The real-time monitoring module is used to mix the dough based on the current mixing strategy through the dough mixer, and continuously monitor the current viscosity of the dough, compare the current viscosity with the target viscosity, and dynamically adjust the current mixing parameters.

2. The system according to claim 1, characterized in that The calculation formula of the water surface ratio is: Among them, the is the water surface ratio, For the quality of water, For the quality of flour, is the current ambient temperature in the dough mixer, is the reference ambient temperature, is the current ambient humidity in the dough mixer, is the reference ambient humidity, is the particle size of flour, is the reference particle size, , , is the corresponding adjustment coefficient.

3. The system according to claim 2, characterized in that The method of adjusting the current mixing strategy of the dough mixer based on the current water-to-surface ratio and the preset water-to-surface ratio range includes: When the current water-to-surface ratio is not within the preset water-to-surface ratio range, adjusting the amount of water and flour put into the dough mixer, as well as the ambient temperature and humidity in the dough mixer, until the water-to-surface ratio falls within the preset water-to-surface ratio range; According to the adjusted amount of water and flour in the dough mixer, set the corresponding mixing time and mixing speed.

4. The system according to claim 3, characterized in that The current viscosity is compared with the target viscosity to dynamically adjust the current stirring parameters, including: According to the deviation between the current viscosity and the target viscosity, the stirring parameters are adjusted dynamically, and the adjusted stirring time and speed are calculated by the following formula: Among them, the is the adjusted stirring time, is the stirring speed after adjustment, is the current stirring time, is the current stirring speed, is the deviation between the current viscosity and the target viscosity, , is the corresponding adjustment factor.

5. A control method for dough mixer production, characterized in that: The method comprises: Automatically identify and record the raw materials put into the dough mixer and generate a raw material data set; Calculate the current water surface ratio in real time according to the raw material data set; Adjust the current mixing strategy of the dough mixer based on the current water-to-surface ratio and the preset water-to-surface ratio range; The dough is stirred by the dough mixer based on the current stirring strategy, and the current viscosity of the dough is continuously monitored. The current viscosity is compared with the target viscosity to dynamically adjust the current stirring parameters.

6. The method according to claim 5, characterized in that The calculation formula of the water surface ratio is: Among them, the is the water surface ratio, For the quality of water, For the quality of flour, is the current ambient temperature in the dough mixer, is the reference ambient temperature, is the current ambient humidity in the dough mixer, is the reference ambient humidity, is the particle size of flour, is the reference particle size, , , is the corresponding adjustment coefficient.

7. The method according to claim 6, characterized in that The method of adjusting the current mixing strategy of the dough mixer based on the current water-to-surface ratio and the preset water-to-surface ratio range includes: When the current water-to-surface ratio is not within the preset water-to-surface ratio range, adjusting the amount of water and flour put into the dough mixer, as well as the ambient temperature and humidity in the dough mixer, until the water-to-surface ratio falls within the preset water-to-surface ratio range; According to the adjusted amount of water and flour in the dough mixer, set the corresponding mixing time and mixing speed.

8. The method according to claim 7, characterized in that The current viscosity is compared with the target viscosity to dynamically adjust the current stirring parameters, including: According to the deviation between the current viscosity and the target viscosity, the stirring parameters are adjusted dynamically, and the adjusted stirring time and speed are calculated by the following formula: Among them, the is the adjusted stirring time, is the stirring speed after adjustment, is the current stirring time, is the current stirring speed, is the deviation between the current viscosity and the target viscosity, , is the corresponding adjustment factor.

9. A storage medium, characterized in that: The storage medium stores a computer program, wherein the computer program is configured to implement the method described in any one of claims 5 to 8 when executed.

10. An electronic device comprising a memory and a processor, characterized in that: A computer program is stored in the memory, and the processor is configured to run the computer program to implement the method described in any one of claims 5 to 8.

Images