Food fermentation control method, refrigerator, and computer-readable storage medium

Abstract

The application provides a food fermentation control method, a refrigerator and a computer readable storage medium, and comprises the following steps: obtaining a target oxygen concentration range corresponding to a food to be fermented; and controlling an electrochemical module to generate oxygen through an electrochemical reaction, and discharging the oxygen into the inside of a refrigeration box body, so that the current oxygen concentration in the inside of the refrigeration box body is within the target oxygen concentration range. Since the refrigeration box body adopts a sealed direct cooling mode, a low-temperature and high-humidity environment can be provided. In addition, the oxygen content in the inside of the refrigeration space can be improved by mounting the electrochemical module, so that a high-oxygen environment can be provided. Therefore, the application can ferment under the condition of high oxygen, low temperature and high humidity, can make the food flavor more unique, delay food aging, and make the fermentation process more stable and controllable, can solve the problems that food fermentation is too fast at room temperature and is prone to sour, low-temperature fermentation is too slow, and the flavor is not clear and fragrant, and effectively promotes the activity of food low-temperature fermentation yeast and improves the unique flavor formation of fermented food.

Description

TECHNICAL FIELD

[0001] The present application relates to the technical field of refrigerators, and in particular to a food fermentation control method, a refrigerator, and a computer readable storage medium. BACKGROUND

[0002] In related technologies, fermentation refers to a process in which people use the life activities of microorganisms under aerobic or anaerobic conditions to prepare microbial cells themselves or direct metabolites or secondary metabolites. For example, for dough fermentation, it is actually to generate biological leavening dough, which adopts a biological leavening method, that is, to introduce yeast, grow and reproduce the yeast under suitable temperature, humidity and oxygen conditions, produce gas, and thus make the dough soft and leavened. Such dough is called biological leavening dough, also known as fermented dough. However, the existing dough fermentation often has problems such as fast fermentation at room temperature, easy souring, slow fermentation at low temperature, unclear flavor, etc., which will affect the pore morphology and taste of the fermented dough and reduce the flavor quality of the dough. SUMMARY

[0003] The present application aims to at least solve one of the technical problems existing in the prior art. To this end, the present application provides a food fermentation control method, a refrigerator, and a computer readable storage medium, which aims to improve the flavor quality of fermented food.

[0004] In a first aspect, an embodiment of the present application provides a food fermentation control method applied to a refrigerator, wherein the refrigerator is provided with an electrochemical module and a refrigeration box body with a sealing function, the refrigeration box body is used to store food to be fermented, and the electrochemical module is in communication with the refrigeration box body; the food fermentation control method comprises the following steps:

[0005] obtaining a target oxygen concentration range corresponding to the food to be fermented;

[0006] controlling the electrochemical module to generate oxygen through an electrochemical reaction, and discharging the oxygen into the inside of the refrigeration box body, so that the current oxygen concentration in the inside of the refrigeration box body is within the target oxygen concentration range.

[0007] According to some embodiments of the present application, the step of obtaining a target oxygen concentration range corresponding to the food to be fermented comprises:

[0008] obtaining a set flavor type and a set taste type;

[0009] determining a target oxygen concentration range corresponding to the food to be fermented according to the flavor type and the taste type.

[0010] According to some embodiments of the present application, the electrochemical module comprises a module box provided with a cathode and an anode, the module box is communicated to the inside of the refrigeration box through a conduit; in the case that the module box stores electrolyte, the control of the electrochemical module to generate oxygen through an electrochemical reaction and discharge the oxygen into the inside of the refrigeration box comprises:

[0011] The electrolyte and air outside the refrigeration box react with oxygen in the air under the action of the cathode to obtain hydroxyl ions;

[0012] The hydroxyl ions react with oxygen under the action of the anode to release water and oxygen;

[0013] The released oxygen is discharged into the inside of the refrigeration box through the conduit.

[0014] According to some embodiments of the present application, the control of the electrochemical module to generate oxygen through an electrochemical reaction comprises:

[0015] Obtaining the current oxygen concentration inside the refrigeration box;

[0016] When the current oxygen concentration is less than a first oxygen concentration, controlling the electrochemical module to generate oxygen through an electrochemical reaction, wherein the first oxygen concentration is less than or equal to the lower limit value of the target oxygen concentration range.

[0017] According to some embodiments of the present application, the food fermentation control method further comprises:

[0018] Obtaining the current oxygen concentration inside the refrigeration box;

[0019] When the current oxygen concentration is greater than a second oxygen concentration, controlling the electrochemical module to stop the electrochemical reaction, wherein the second oxygen concentration is greater than or equal to the lower limit value of the target oxygen concentration range.

[0020] According to some embodiments of the present application, before the control of the electrochemical module to generate oxygen through an electrochemical reaction, the food fermentation control method further comprises one of the following:

[0021] Receiving a fermentation function instruction, and controlling the electrochemical module to start according to the fermentation function instruction;

[0022] Receiving a door closing instruction of the refrigeration box, and controlling the electrochemical module to start according to the door closing instruction.

[0023] According to some embodiments of the present application, the obtaining of the target oxygen concentration range corresponding to the food to be fermented comprises:

[0024] Obtaining food information of the food to be fermented;

[0025] determine a target oxygen concentration range corresponding to the food information according to the food information and preset mapping relationship information.

[0026] According to some embodiments of the present application, the food fermentation control method further comprises:

[0027] detecting a real-time quality state of the food to be fermented placed inside the refrigeration box body;

[0028] determining a recommended oxygen concentration in the target oxygen concentration range according to the food to be fermented;

[0029] adjusting the current oxygen concentration according to the real-time quality state, so that a difference between the current oxygen concentration and the recommended oxygen concentration is less than a first preset value.

[0030] According to some embodiments of the present application, the detecting of the real-time quality state of the food to be fermented placed inside the refrigeration box body comprises one of the following:

[0031] scanning the food to be fermented placed inside the refrigeration box body by a spectrometer to obtain a spectrum of the food to be fermented, determining an internal pore state of the food to be fermented according to the spectrum, and determining a quality state of the food to be fermented according to the internal pore state;

[0032] capturing the food to be fermented placed inside the refrigeration box body by a camera to obtain a picture of the food to be fermented, determining a surface pore state of the food to be fermented according to the picture, and determining a quality state of the food to be fermented according to the surface pore state.

[0033] In a second aspect, the embodiments of the present application provide a refrigerator, comprising a memory, a processor, and a computer program stored in the memory and executable on the processor, and the processor executes the computer program to perform the food fermentation control method of the first aspect.

[0034] In a third aspect, the embodiments of the present application provide a computer readable storage medium, which stores computer executable instructions for performing the food fermentation control method of the first aspect.

[0035] According to the technical scheme of the embodiment of the present application, the following beneficial effects are achieved: first, the embodiment of the present application acquires a target oxygen concentration range corresponding to the food to be fermented; then, the embodiment of the present application controls the electrochemical module to generate oxygen through an electrochemical reaction, and discharges the oxygen into the inside of the refrigeration box body, so that the current oxygen concentration in the inside of the refrigeration box body is within the target oxygen concentration range. Since the refrigeration box body is placed in the refrigeration space of the refrigerator and adopts a sealed direct cooling mode, a low-temperature and high-humidity environment required for fermentation can be provided. In addition, the embodiment of the present application can also realize the increase of the oxygen content in the inside of the refrigeration space by carrying the electrochemical module, so that a high-oxygen environment required for fermentation can be provided. Therefore, the embodiment of the present application can carry out fermentation under the conditions of high oxygen, low temperature and high humidity, can make the flavor of food more unique, delay the aging of food, and make the fermentation process more stable and controllable, can solve the problems of fast fermentation at room temperature, slow fermentation at low temperature, unclear flavor, etc., and finally achieve the purpose of improving the pore morphology and taste of fermented food, effectively promote the activity of low-temperature fermentation yeast of food, and improve the unique flavor formation of fermented food.

[0036] Additional aspects and advantages of the present application will be in part apparent and in part pointed out hereinafter. BRIEF DESCRIPTION OF DRAWINGS

[0037] The accompanying drawings are included to provide a further understanding of the technical scheme of the present application, and constitute a part of the specification, and are used together with the embodiments of the present application to explain the technical scheme of the present application, and do not constitute a limitation on the technical scheme of the present application.

[0038] Figure 1 is a schematic view of the mounting structure of the refrigeration box body and the electrochemical module provided by an embodiment of the present application;

[0039] Figure 2 is a schematic view of the structure of the electrochemical module provided by an embodiment of the present application;

[0040] Figure 3 is a flowchart of the food fermentation control method provided by an embodiment of the present application;

[0041] Figure 4 is a flowchart of the food fermentation control method provided by another embodiment of the present application;

[0042] Figure 5 is a flowchart of the food fermentation control method provided by another embodiment of the present application;

[0043] Figure 6 is a flowchart of the food fermentation control method provided by another embodiment of the present application;

[0044] Figure 7is a flowchart of a food fermentation control method provided by another embodiment of the present application;

[0045] Figure 8 is a flowchart of a food fermentation control method provided by another embodiment of the present application;

[0046] Figure 9 is a flowchart of a food fermentation control method provided by another embodiment of the present application;

[0047] Figure 10 is a flowchart of a food fermentation control method provided by another embodiment of the present application;

[0048] Figure 11 is a flowchart of a food fermentation control method provided by another embodiment of the present application;

[0049] Figure 12 is a flowchart of a food fermentation control method provided by another embodiment of the present application;

[0050] Figure 13 is a flowchart of a food fermentation control method provided by another embodiment of the present application;

[0051] Figure 14a is a schematic diagram of changes in air holes of fermented steamed buns under different oxygen concentration storage conditions according to an embodiment of the present application;

[0052] Figure 14b is a schematic diagram of changes in air holes of fermented steamed buns under different oxygen concentration storage conditions according to another embodiment of the present application;

[0053] Figure 14c is a comparative column chart of qualities of fermented steamed buns under different oxygen concentration storage conditions according to another embodiment of the present application;

[0054] Figure 15a is a schematic diagram of changes in air holes of fermented dough under different oxygen concentration storage conditions according to an embodiment of the present application;

[0055] Figure 15b is a schematic diagram of changes in air holes of fermented dough under different oxygen concentration storage conditions according to another embodiment of the present application;

[0056] Figure 15c is a comparative column chart of qualities of fermented dough under different oxygen concentration storage conditions according to another embodiment of the present application;

[0057] Figure 16 is a schematic diagram of a controller for performing a food fermentation control method according to an embodiment of the present application. DETAILED DESCRIPTION

[0058] Embodiments of the present application are described below in detail with reference to the accompanying drawings, wherein the same or similar numerals represent the same or similar elements or elements having the same or similar functions throughout the accompanying drawings. The embodiments described below with reference to the accompanying drawings are exemplary and are only used to explain the present application, and cannot be understood as a limitation on the present application.

[0059] In the description of the present application, it should be understood that the orientation description, such as the orientation or position relationship indicated by up, down, front, back, left, right, etc. is based on the orientation or position relationship shown in the drawings, and is only for the purpose of facilitating the description of the present application and simplifying the description, and therefore cannot be understood as a limitation on the present application.

[0060] In the description of the present application, the meaning of several is one or more, and the meaning of multiple is more than two. Greater than, less than, more than, etc. are understood as not including the number, and above, below, etc. are understood as including the number. If it is described as first, second, it is only for the purpose of distinguishing technical features, and cannot be understood as indicating or implying relative importance or implicitly indicating the number of indicated technical features or the order of indicated technical features.

[0061] In the description of the present application, unless otherwise explicitly limited, the words such as setting, installing, connecting, etc. should be broadly understood, and the person skilled in the art can reasonably determine the specific meaning of the above words in the present application in combination with the specific content of the technical solution.

[0062] In some cases, fermentation refers to a process in which people use the life activities of microorganisms under aerobic or anaerobic conditions to prepare microbial cells themselves, or direct metabolites or secondary metabolites. For example, for dough fermentation, it is actually to generate biological leavening dough, which uses biological leavening method, that is, to introduce yeast, to make the yeast grow and reproduce under suitable temperature, humidity and oxygen conditions, to produce gas, thereby making the dough soft and soft. This kind of dough is called biological leavening dough, also known as fermented dough. However, the existing dough fermentation often has problems such as too fast fermentation at room temperature, easy to sour, too slow fermentation at low temperature, unclear flavor, etc., which will affect the pore morphology and taste of the fermented dough, and reduce the flavor quality of the dough.

[0063] Based on the above situation, the embodiments of the present application propose a food fermentation control method, a refrigerator and a computer readable storage medium, which aims to improve the flavor quality of fermented food.

[0064] The various embodiments of the refrigerator of the present application are further described below with reference to the accompanying drawings.

[0065] As shown in Figures 1 to 2 , the fermentation control method comprises the following steps: Figure 1is a schematic view of the installation structure of the refrigeration box body and the electrochemical module provided by an embodiment of the present application; Figure 2 is a structural exploded view of the electrochemical module provided by an embodiment of the present application.

[0066] In an embodiment, the refrigerator of the present application is provided with an electrochemical module 200 and a refrigeration box body 100 for storing food to be fermented, wherein the refrigeration box body 100 has a heat preservation and sealing function, and the refrigeration box body 100 is in communication with the electrochemical module 200, wherein the electrochemical module 200 can generate oxygen through an electrochemical reaction and deliver the generated oxygen to the inside of the refrigeration box body 100, thereby increasing the oxygen concentration inside the refrigeration box body 100.

[0067] Since the refrigeration box body 100 is placed in the refrigeration space of the refrigerator and adopts a sealed direct cooling mode, a low-temperature and high-humidity environment required for fermentation can be provided. In addition, the present application can also realize the increase of the oxygen content in the refrigeration space by carrying the electrochemical module 200, thereby providing a high-oxygen environment required for fermentation. Therefore, the present application can carry out fermentation under the condition of high oxygen, low temperature and high humidity, so as to make the food flavor more unique, delay food aging, and make the fermentation process more stable and controllable. The problems of too fast fermentation of food at room temperature, too slow fermentation at low temperature, and unclear flavor can be solved, and the purpose of improving the pore morphology and taste of fermented food is ultimately achieved, and the activity of food low-temperature fermentation yeast and the unique flavor of fermented food are effectively promoted.

[0068] It should be noted that the fermented food mentioned above refers to a kind of food processed and manufactured by people using beneficial microorganisms, wherein the fermented food has a unique flavor, such as steamed buns, dough, yogurt, cheese, wine, pickles, soy sauce, vinegar, Douchi, yellow rice wine, beer, and wine, and the type of fermented food is not limited in the present application.

[0069] In addition, it should be noted that the most commonly used microorganisms for manufacturing food through fermentation process include yeast, Aspergillus, and lactic acid bacteria, acetic acid bacteria, Xanthobacter, corynebacterium, etc.

[0070] In an embodiment, the electrochemical module 200 of the present application includes but is not limited to a module box body 230, wherein the cathode 210 and the anode 220 are installed inside the module box body 230, and the module box body 230 can also store electrolyte such as water, and the module box body 230 is also connected to the inside of the refrigeration box body 100 through the conduit 280.

[0071] In an embodiment, the electrochemical reaction of the electrochemical module 200 of the present application includes but is not limited to cathode reaction and anode reaction, wherein the cathode reaction process can be: O2+2H2O+4e=4OH -, the anode reaction process can be: 4OH - -4e = 2H2O + O2. Since the cathode side will consume oxygen, and the anode side will produce oxygen, in order to increase the oxygen in the refrigeration box body 100 while not consuming the oxygen in the refrigeration box body 100, the application embodiment can only connect the anode side to the inside of the refrigeration box body 100, so that the oxygen produced by the anode side can be injected into the inside of the refrigeration box body 100 through the conduit 280; and the cathode side will only react with the oxygen in the external environment of the refrigeration box body 100, so it will not consume the oxygen in the refrigeration box body 100, so that the electrochemical module 200 can electrochemically react to increase the oxygen concentration in the refrigeration box body 100.

[0072] Specifically, in order to achieve the oxygen increasing effect, during the operation of the electrochemical module 200, the oxygen in the external environment of the refrigeration box body 100 and the electrolyte in the module box body 230 will be reacted by the cathode reaction at the cathode 210 position to generate OH - , then OH - will dissolve in the electrolyte, and OH - in the electrolyte will react near the anode 220 position to generate oxygen and water, finally, the application embodiment can discharge the generated oxygen into the inside of the refrigeration box body 100 through the conduit 280, thereby increasing the oxygen concentration in the refrigeration box body 100; at the same time, the application embodiment can also discharge the generated water into the inside of the refrigeration box body 100 through the conduit 280, thereby increasing the air humidity in the refrigeration box body 100, thereby providing a high-temperature and high-humidity environment.

[0073] It can be understood that the above-mentioned electrolyte can be water or other liquid containing water, and the type of electrolyte is not limited in the application embodiment.

[0074] In an embodiment, the electrochemical module 200 of the application embodiment further includes but is not limited to a box cover 250 and a sealing ring 240, wherein the box cover 250 is installed at the opening of the module box body 230, and the sealing ring 240 is installed at the opening.

[0075] In an embodiment, the electrochemical module 200 of the application embodiment further includes but is not limited to a water level sensor 260 and a float ball 270, so as to detect the liquid level of the electrolyte in the module box body 230, and prompt the user to add electrolyte when the liquid level is low.

[0076] In an embodiment, the refrigerator of the application embodiment can also be provided with an oxygen detection sensor arranged in the inside of the refrigeration box body 100, and the oxygen detection sensor can be used to detect the oxygen concentration of the air in the refrigeration box body 100.

[0077] It should be noted that the oxygen detection sensor is a sensor for detecting the oxygen concentration in the air, and its working principle is based on chemical reaction. In the oxygen sensor, a variable color material such as a semiconductor is usually used as a sensing element. When the oxygen concentration in the air increases, the oxygen will react chemically with the variable color material in the sensing element, causing the color of the sensing element to change. This color change can be detected by a detection instrument, thereby showing the oxygen concentration in the air. In addition, the embodiments of the present application can also use oxygen detection sensors with other working principles, which are not limited in the embodiments of the present application.

[0078] Those skilled in the art can understand that the above-described structure does not constitute a limitation on the refrigerator, and can include more or fewer components than the illustration, or combine certain components, or different component arrangements.

[0079] Based on the hardware structure of the above refrigerator, the following proposes various embodiments of the food fermentation control method of the present application.

[0080] As shown in Figure 3 , the flowchart of the food fermentation control method provided by an embodiment of the present application is shown in Figure 3 . The food fermentation control method can be applied to the refrigerator of any of the above embodiments, and the food fermentation control method can include but is not limited to steps S310 and S320.

[0081] Step S310, obtaining a target oxygen concentration range corresponding to the food to be fermented;

[0082] Step S320, controlling the electrochemical module to generate oxygen through an electrochemical reaction, and discharging the oxygen into the inside of the refrigeration box body, so that the current oxygen concentration inside the refrigeration box body is within the target oxygen concentration range.

[0083] In an embodiment, the embodiments of the present application can detect the oxygen concentration inside the refrigeration box body in real time through the oxygen detection sensor. After receiving the target oxygen concentration range corresponding to the food to be fermented, the embodiments of the present application will control the electrochemical module to work, and then the electrochemical module will generate oxygen through an electrochemical reaction, and input the generated oxygen into the inside of the refrigeration box body, so as to continuously increase the oxygen concentration inside the refrigeration box body until the oxygen concentration inside the refrigeration box body is within the target oxygen concentration range.

[0084] Notably, since the refrigeration box body is placed in the refrigeration space of the refrigerator, a sealed direct cooling mode is adopted, thereby being able to provide a low-temperature and high-humidity environment required for fermentation. In addition, the embodiment of the present application can also realize the increase of the oxygen content in the refrigeration space by carrying an electrochemical module, thereby being able to provide a high-oxygen environment required for fermentation. Therefore, the embodiment of the present application can ferment under the condition of high oxygen, low temperature and high humidity, so as to make the food flavor more unique, delay food aging, and make the fermentation process more stable and controllable. The problems of fast fermentation at room temperature, slow fermentation at low temperature, unclear flavor, etc. can be solved, and the purpose of improving the pore morphology and taste of fermented food is ultimately achieved, and the activity of low-temperature fermentation yeast of food and the unique flavor formation of fermented food are effectively promoted.

[0085] It should be noted that the above-mentioned target oxygen concentration range can be set by the user or automatically set by the system, for example, it can be set according to the food to be fermented, or other setting methods, and the embodiment of the present application does not make specific limitations.

[0086] In addition, as shown in Figure 4 , Figure 4 is a flowchart of a food fermentation control method provided by another embodiment of the present application. Specifically, regarding the acquisition of the target oxygen concentration range corresponding to the food to be fermented in the above-mentioned step S310, it can include but is not limited to steps S410 and S420.

[0087] Step S410, acquiring the set flavor type and taste type;

[0088] Step S420, determining the target oxygen concentration range corresponding to the food to be fermented according to the flavor type and taste type.

[0089] In an embodiment, the embodiment of the present application can acquire the taste type and flavor type set by the user, and then select the corresponding target oxygen concentration range according to the taste type and flavor type.

[0090] Specifically, the embodiment of the present application can preset a mapping table of taste-flavor-oxygen concentration range, wherein the mapping table includes taste type information, flavor type information and oxygen concentration information, and there is a mapping relationship between the taste type information, the flavor type information and the oxygen concentration information; when the user inputs the required flavor type and taste type, the embodiment of the present application will find out the oxygen concentration information corresponding to the input flavor type and taste type from the mapping table, and then the embodiment of the present application can take the oxygen concentration information as the target oxygen concentration range.

[0091] In another embodiment, the present application embodiment can also select the corresponding target oxygen concentration range based on the type of microorganisms required for the food to be fermented. For example, the present application embodiment can obtain the texture type, flavor type and microorganism type, and then select the corresponding target oxygen concentration range based on the texture type, flavor type and microorganism type.

[0092] Specifically, this application embodiment can preset a mapping table of taste-flavor-microorganism-oxygen concentration range, wherein the mapping table includes taste type information, flavor type information, microorganism type information and oxygen concentration information, and there is a mapping relationship between taste type information, flavor type information, microorganism type information and oxygen concentration information; when the user inputs the required flavor type and taste type, this application embodiment will look up the oxygen concentration information corresponding to the input flavor type, taste type and microorganism type from the mapping table, and then this application embodiment can use the oxygen concentration information as the target oxygen concentration range.

[0093] It is understood that since the microorganisms required for the food to be fermented are specific, the above-mentioned types of microorganisms can be replaced with the types of food to be fermented, and this application does not specifically limit this.

[0094] It should be noted that the flavor types mentioned above can be light, medium, or deep; they can be light, medium, or deep; they can be light or tender; they can be medium or deep. This application does not specifically limit the flavor type.

[0095] Additionally, it should be noted that the aforementioned taste type can be lightly sour, mediumly sour, or deeply sour; it can also be lightly sweet, mediumly sweet, or deeply sweet. This application does not specifically limit the taste type in its embodiments.

[0096] In addition, such as Figure 5 As shown, Figure 5 This is a flowchart of a food fermentation control method provided in another embodiment of this application. Specifically, when the module box contains an electrolyte, the control of the electrochemical module in step S320 above to generate oxygen through an electrochemical reaction and discharge the oxygen into the interior of the refrigerator box may include, but is not limited to, steps S510, S520, and S530.

[0097] Step S510: The electrolyte and the air in the external environment of the refrigeration box undergo an oxygen reduction reaction with oxygen in the air under the action of the cathode to obtain hydroxide ions.

[0098] Step S520: Hydroxide ions undergo an oxygen evolution reaction under the action of the anode, releasing water and oxygen.

[0099] Step S530: The released oxygen is discharged into the interior of the refrigerator box through a conduit.

[0100] In one embodiment, the electrochemical reaction of the electrochemical module in this application includes, but is not limited to, a cathode reaction and an anode reaction. The cathode reaction process can be: O2 + 2H2O + 4e = 4OH- - The anodic reaction process can be: 4OH - -4e = 2H2O + O2. Since the cathode side consumes oxygen while the anode side generates oxygen, in order to increase the oxygen inside the refrigerator without consuming it, this embodiment of the application can connect only the anode side to the inside of the refrigerator. This allows the oxygen generated on the anode side to be injected into the inside of the refrigerator through a conduit. The cathode side only reacts with oxygen from the external environment of the refrigerator and therefore does not consume the oxygen inside the refrigerator. This allows the electrochemical module to increase the oxygen concentration inside the refrigerator through an electrochemical reaction.

[0101] Specifically, to achieve the oxygenation effect, during the operation of the electrochemical module, oxygen from the external environment of the refrigerator box and the electrolyte inside the module box are reacted at the cathode to generate OH-. - Next, OH - It will dissolve in the electrolyte, and the OH in the electrolyte... - A reaction will occur near the anode, resulting in the release of oxygen and water. Finally, in this embodiment, the released oxygen can be discharged into the refrigerator body through a conduit, thereby increasing the oxygen concentration inside the refrigerator body. At the same time, in this embodiment, the released water can also be discharged into the refrigerator body through a conduit, thereby increasing the air humidity inside the refrigerator body, thus providing a high temperature and high humidity environment.

[0102] In addition, such as Figure 6 As shown, Figure 6 This is a flowchart of a food fermentation control method provided in another embodiment of this application. Specifically, the control of the electrochemical module to generate oxygen through an electrochemical reaction in step S320 may include, but is not limited to, steps S610 and S620.

[0103] Step S610: Obtain the current oxygen concentration inside the refrigerator box;

[0104] Step S620: When the current oxygen concentration is less than the first oxygen concentration, control the electrochemical module to generate oxygen through an electrochemical reaction, wherein the first oxygen concentration is less than or equal to the lower limit of the target oxygen concentration range.

[0105] In one embodiment, the present application embodiment can use an oxygen detection sensor to detect the current oxygen concentration inside the refrigerator box in real time. If the current oxygen concentration is less than a preset first oxygen concentration, it is considered that the current oxygen concentration inside the refrigerator box is low, and it is necessary to control the electrochemical module to increase the oxygen concentration inside the refrigerator box through an electrochemical reaction.

[0106] It is understood that the aforementioned first oxygen concentration may be equal to or less than the lower limit of the target oxygen concentration range. The embodiments of this application do not specifically limit the value of the first oxygen concentration.

[0107] In addition, such as Figure 7 As shown, Figure 7 This is a flowchart of a food fermentation control method provided in another embodiment of this application. Specifically, the food fermentation control method of this application embodiment may also include, but is not limited to, steps S710 and S720.

[0108] Step S710: Obtain the current oxygen concentration inside the refrigerator box;

[0109] Step S720: When the current oxygen concentration is greater than the second oxygen concentration, control the electrochemical module to stop the electrochemical reaction, wherein the second oxygen concentration is greater than or equal to the lower limit of the target oxygen concentration range.

[0110] In one embodiment, the present application embodiment can use an oxygen detection sensor to detect the current oxygen concentration inside the refrigerator box in real time. If the current oxygen concentration is greater than a preset second oxygen concentration, it is considered that the current oxygen concentration inside the refrigerator box is sufficient to meet the requirements. At this time, the electrochemical module can be controlled to stop the electrochemical reaction and no longer actively increase the oxygen concentration inside the refrigerator box.

[0111] It is understood that the second oxygen concentration mentioned above can be equal to or greater than the lower limit of the target oxygen concentration range. The embodiments of this application do not specifically limit the value of the second oxygen concentration.

[0112] Additionally, it should be noted that, prior to performing step S320 above, the activation method of the electrochemical module in the food fermentation control method of this application embodiment may include, but is not limited to, the following: Figure 8 or Figure 9 The two implementation scenarios shown are as follows:

[0113] like Figure 8 As shown, Figure 8This is a flowchart of a food fermentation control method provided in another embodiment of this application. Specifically, before executing the control of the electrochemical module to generate oxygen through an electrochemical reaction in step S320 above, the food fermentation control method of this application embodiment may also include, but is not limited to, steps S810 and S820.

[0114] Step S810: Receive fermentation function command;

[0115] Step S820: Control the electrochemical module to start according to the fermentation function command.

[0116] In one embodiment, after placing the food to be fermented in the refrigerator compartment, the user can issue a fermentation function command to the refrigerator via physical buttons or a touchscreen, voice control, remote control via mobile phone, or other methods; this application embodiment does not specifically limit the specific methods used. Upon receiving the fermentation function command, the refrigerator will respond by activating the electrochemical module.

[0117] like Figure 9 As shown, Figure 9 This is a flowchart of a food fermentation control method provided in another embodiment of this application. Specifically, before executing the control of the electrochemical module to generate oxygen through an electrochemical reaction in step S320 above, the food fermentation control method of this application embodiment may also include, but is not limited to, steps S910 and S920.

[0118] Step S910: Receive the closing command for the refrigerator box;

[0119] Step S920: Control the electrochemical module to start according to the door closing command.

[0120] In one embodiment, the refrigerator compartment of this application embodiment may be equipped with a door sensor, which can detect the open or closed state of the refrigerator compartment in real time. Specifically, when the door sensor detects that the refrigerator compartment has switched from the open state to the closed state, it indicates that the user has completed the removal and placement of the food to be fermented. In this embodiment, the electrochemical module can be activated based on the door closing command response.

[0121] It should be noted that the door sensor described above can be a touch switch, an infrared sensing device, or other devices, and the embodiments of the present application do not specifically limit the structure type of the door sensor. For example, when a touch switch is used as a door sensor, if the touch switch is closed, it indicates that the door sensor is in a closed state, and if the touch switch is open, it indicates that the door sensor is in an open state. When an infrared sensing device is used as a door sensor, the embodiments of the present application can sense the opening distance of the refrigerator door through the infrared sensing device. If the opening distance is less than a preset distance, it indicates that the door sensor is in a closed state, and if the opening distance is greater than the preset distance, it indicates that the door sensor is in an open state.

[0122] In addition, as shown in Figure 10 , Figure 10 is a flowchart of a food fermentation control method provided by another embodiment of the present application. Specifically, regarding the acquisition of the target oxygen concentration range corresponding to the food to be fermented in step S310 described above, it can include but is not limited to steps S1010 and S1020.

[0123] Step S1010, acquiring food information of the food to be fermented;

[0124] Step S1020, determining a target oxygen concentration range corresponding to the food information according to the food information and a preset mapping relationship information.

[0125] In an embodiment, the target oxygen concentration ranges corresponding to different types of food to be fermented can be inconsistent. For this purpose, the embodiments of the present application need to determine the corresponding target oxygen concentration range according to the food information of the food to be fermented and the preset mapping relationship. For example, the embodiments of the present application can determine by table lookup, find the food information of the food to be fermented from the parameter mapping table, and determine the oxygen concentration information based on the mapping relationship.

[0126] It can be understood that the food information described above can be the identified food type, the photographed food picture, or other information, and the embodiments of the present application do not specifically limit this.

[0127] It should be noted that in the case of multiple food information of the food to be fermented, multiple oxygen concentration ranges can be determined. In order to be able to simultaneously take into account the storage of these types of food to be fermented, the intersection oxygen concentration range of all oxygen concentration ranges can be calculated, and the intersection oxygen concentration range is taken as the target oxygen concentration range.

[0128] In addition, as shown in Figure 11 , Figure 11This is a flowchart of a food fermentation control method provided in another embodiment of this application. Specifically, the food fermentation control method in this embodiment may also include, but is not limited to, steps S1110, S1120, and S1130.

[0129] Step S1110: Detect the real-time quality status of the food to be fermented placed inside the refrigerated container;

[0130] Step S1120: Determine the recommended oxygen concentration within the target oxygen concentration range based on the food to be fermented;

[0131] Step S1130: Adjust the current oxygen concentration according to the real-time quality status so that the difference between the current oxygen concentration and the recommended oxygen concentration is less than the first preset value.

[0132] In one embodiment, for the food to be fermented, there is a suitable target oxygen concentration range. Since the target oxygen concentration range is a range, an optimal or better value can be determined within the target oxygen concentration range as a recommended oxygen concentration for better storage of the food to be fermented. After the user places the food to be fermented in the refrigerator, this embodiment of the application will also monitor the real-time quality status of the food to be fermented and control the oxygen concentration based on the real-time quality status to ensure that the difference between the current oxygen concentration and the recommended oxygen concentration is less than a first preset value.

[0133] It should be noted that the first preset value mentioned above can be fixed or flexibly set according to the type of food to be fermented. This application embodiment does not specifically limit this.

[0134] Additionally, it should be noted that the detection of the real-time quality status of the food to be fermented placed inside the refrigerated container in step S1110 above may include, but is not limited to, the following: Figure 12 or Figure 13 The two implementation scenarios shown are as follows:

[0135] like Figure 12 As shown, Figure 12 This is a flowchart of a food fermentation control method provided in another embodiment of this application. Specifically, the detection of the real-time quality status of the food to be fermented placed inside the refrigerator box in step S1110 may include, but is not limited to, steps S1210, S1220, and S1230.

[0136] Step S1210: Scan the food to be fermented placed inside the refrigerator box using a spectrometer to obtain a spectrum of the food to be fermented.

[0137] Step S1220: Determine the internal pore state of the food to be fermented based on the graph;

[0138] Step S1230, determining the quality state of the food to be fermented according to the internal pore state.

[0139] As shown in Figure 13 , Figure 13 is a flowchart of the food fermentation control method provided by another embodiment of the present application. Specifically, regarding the detection of the real-time quality state of the food to be fermented placed in the refrigeration box body in step S1110, it can include but is not limited to steps S1310, S1320 and S1330.

[0140] Step S1310, taking a picture of the food to be fermented placed in the refrigeration box body through the camera;

[0141] Step S1320, determining the surface pore state of the food to be fermented according to the picture;

[0142] Step S1330, determining the quality state of the food to be fermented according to the surface pore state.

[0143] In an embodiment, based on Figure 12 and Figure 13 , the embodiment of the present application can scan the food to be fermented by a spectrometer, thereby obtaining a spectrum of the food to be fermented, then analyzing the spectrum, that is, obtaining the internal pore state of the food to be fermented, and finally obtaining the quality state of the food to be fermented based on the internal pore state; or, the embodiment of the present application can take a picture of the food to be fermented by a camera, thereby obtaining a picture of the food to be fermented, then analyzing the picture, that is, obtaining the surface pore state of the food to be fermented, and finally obtaining the quality state of the food to be fermented based on the internal pore state.

[0144] It should be noted that, regarding the pore state described above, it can include the pore diameter, the density, and the number of pores, and the embodiment of the present application does not make specific limitation on the pore state.

[0145] Based on the food fermentation control method of each of the above embodiments, the overall embodiment of the food fermentation control method of the present application is proposed as follows.

[0146] In an embodiment, the embodiment of the present application controls the gas environment of the refrigeration box body by an electrochemical module, so as to rapidly increase the oxygen content in the refrigeration box body, solve the problems that the dough is prone to souring due to too fast fermentation at room temperature, the dough is too slow to ferment at low temperature, and the flavor is not clear, and finally achieve the purpose of improving the pore morphology and taste of the fermented dough. The specific control logic is as follows: the oxygen detection sensor senses the oxygen concentration in the refrigeration box body and controls the operation of the electrochemical module, and according to the flavor and taste needs of different fermented dough, the oxygen concentration in the refrigeration box body is controlled to be between 30-60%.

[0147] Specifically, the embodiments of the present application control the opening and stopping of the electrochemical module through the oxygen detection sensor, increase the oxygen concentration in the refrigeration box, and control the space oxygen concentration at 30-60%, to achieve a unique flavor of fermented dough. Specifically as follows: 1. The refrigeration box is placed in a refrigeration space, and a sealed direct cooling method is used to achieve a low-temperature and high-humidity environment required for fermentation; 2. The oxygen content in the refrigeration box is increased by mounting an electrochemical module, and the oxygen concentration is detected by an oxygen detection sensor, which effectively promotes the activity of the yeast in the dough and improves the unique flavor of the fermented dough.

[0148] The embodiments of the present application control the opening and stopping of the electrochemical module through the oxygen detection sensor, create a high-oxygen pretreatment exclusive function area, the space temperature is 2-8℃, the space humidity is 85-95%, and the space oxygen concentration is 30-60%, to achieve a better taste and a more unique flavor of the fermented dough.

[0149] Referring to Figure 14a , Figure 14b and Figure 14c , the steamed buns on the left side in Figure 14a and Figure 14b are steamed buns obtained by fermenting for 5 hours under an oxygen concentration of 20.9%, Figure 14a and Figure 14b , the steamed buns in the middle are steamed buns obtained by fermenting for 5 hours under an oxygen concentration of 30%, Figure 14a and Figure 14b , the steamed buns on the right side are steamed buns obtained by fermenting for 5 hours under an oxygen concentration of 60%; Figure 14c includes multiple groups of columnar data, such as the elastic parameter group, the pore uniformity parameter group, and the sourness parameter group. For each group, the left side bar is a bar under an oxygen concentration of 20.9%, the middle bar is a bar under an oxygen concentration of 30%, and the right side bar is a bar under an oxygen concentration of 60%. Therefore, from Figure 14a , Figure 14b and Figure 14c , it can be seen that after 5 hours of fermentation, the steamed buns under an oxygen concentration of 30% and 60% have a high fermentation height, the steamed buns have more dense and uniform pores, better elasticity, and no sour taste, while the control group steamed buns under an oxygen concentration of 20.9% have uneven pores, poor elasticity, and a sour taste.

[0150] In addition, referring to Figure 15a , Figure 15b and Figure 15c , the dough on the left side in Figure 15a and Figure 15b is dough obtained by fermenting for 5 hours under an oxygen concentration of 20.9%, Figure 15a and Figure 15b , the dough in the middle is dough obtained by fermenting for 5 hours under an oxygen concentration of 30%,Figure 15a and Figure 15b the dough on the right side is the dough fermented for 5 hours at 60% oxygen concentration; Figure 15c The figure includes multiple groups of columnar data, such as the elastic parameter group, the air hole uniformity parameter group, and the sour taste parameter group. For each group, the left columnar bar is the columnar bar at 20.9% oxygen concentration, the middle columnar bar is the columnar bar at 30% oxygen concentration, and the right columnar bar is the columnar bar at 60% oxygen concentration. Therefore, it can be known from Figure 15a , Figure 15b and Figure 15c that after fermentation for 5 hours, the dough at 60% oxygen concentration has a high fermentation height, the dough pores are more dense and uniform, the dough has better elasticity, and the dough has no sour taste, while the control group, the dough at 20.9% oxygen concentration, has uneven pores, poor elasticity, and a sour taste.

[0151] Based on the food fermentation control method of each of the above embodiments, the following respectively proposes each embodiment of the controller, the refrigerator, and the computer readable storage medium of the present application.

[0152] As shown in Figure 16 , Figure 16 is a structural schematic diagram of a controller for executing the food fermentation control method according to an embodiment of the present application. The controller 300 implemented by the present application includes a processor 310, a memory 320, and a computer program stored on the memory 320 and executable on the processor 310, wherein Figure 16 in which one processor 310 and one memory 320 are taken as an example.

[0153] The processor 310 and the memory 320 can be connected through a bus or other means, Figure 16 in which a connection through a bus is taken as an example.

[0154] The memory 320 is a kind of non-transient computer readable storage medium, which can be used to store non-transient software programs and non-transient computer executable programs. In addition, the memory 320 can include a high-speed random access memory, and can also include a non-transient memory, such as at least one magnetic disk storage device, a flash memory device, or other non-transient solid-state storage device. In some embodiments, the memory 320 can optionally include a memory 320 remotely arranged relative to the processor 310, and these remote memories 320 can be connected to the controller 300 through a network. Examples of the above network include but are not limited to the Internet, an intranet, a local area network, a mobile communication network, and a combination thereof.

[0155] Those skilled in the art can understand that Figure 16 the device structure shown in the above does not constitute a limitation on the controller 300, and can include more or fewer components than those shown, or combine certain components, or different component arrangements.

[0156] In Figure 16 In the controller 300 shown, the processor 310 can be configured to invoke a food fermentation control program stored in the memory 320, thereby implementing the food fermentation control method described above. Specifically, the non-transitory software program and instructions required to implement the food fermentation control method of the above-described embodiments are stored in the memory 320, and when executed by the processor 310, the food fermentation control method of the above-described embodiments is executed.

[0157] It is worth noting that since the controller 300 of the embodiments of the present application can execute the food fermentation control method of any of the above-described embodiments, the specific implementation and technical effects of the controller 300 of the embodiments of the present application can be referred to the specific implementation and technical effects of the food fermentation control method of any of the above-described embodiments.

[0158] In addition, one embodiment of the present application also provides a refrigerator comprising the controller of the above-described embodiments, wherein the controller executes the food fermentation control method of any of the above-described embodiments when running the computer program.

[0159] It is worth noting that since the refrigerator of the embodiments of the present application comprises the controller of the above-described embodiments, and the controller of the above-described embodiments can execute the food fermentation control method of any of the above-described embodiments, the specific implementation and technical effects of the refrigerator of the embodiments of the present application can be referred to the specific implementation and technical effects of the food fermentation control method of any of the above-described embodiments.

[0160] In addition, one embodiment of the present application also provides a computer readable storage medium storing computer executable instructions for executing the food fermentation control method described above. Illustratively, the method steps described above are executed. Figures 3 to 13

[0161] It is worth noting that since the computer readable storage medium of the embodiments of the present application can execute the food fermentation control method of any of the above-described embodiments, the specific implementation and technical effects of the computer readable storage medium of the embodiments of the present application can be referred to the specific implementation and technical effects of the food fermentation control method of any of the above-described embodiments.

[0162] ​As will be appreciated by one of ordinary skill in the art, all or some of the steps, systems, etc. in the methods disclosed above can be embodied in software, firmware, hardware, and / or suitable combinations thereof. Some or all of the physical components can be implemented with software executed by a processor, such as a central processing unit, a digital signal processor, or a microprocessor, or can be implemented as hardware, or as an integrated circuit, such as an application- specific integrated circuit. Such software can be distributed on computer readable media, which can comprise computer storage media (or non-transitory media), and communication media (or transitory media). As is well known to those of ordinary skill in the art, computer storage media includes volatile and non-volatile, removable and non-removable media implemented in any method or technology for storage of information such as computer readable instructions, data structures, program modules or other data. Computer storage media includes, but is not limited to, RAM, ROM, EEPROM, flash memory or other memory technology, CD-ROM, digital versatile disks (DVD) or other optical disk storage, magnetic cassettes, magnetic tape, magnetic disk storage or other magnetic storage devices, or any other medium which can be used to store the desired information and which can be accessed by a computer. Further, as is well known to those of ordinary skill in the art, communication media typically embodies computer readable instructions, data structures, program modules, or other data in a modulated data signal, such as a carrier wave or other transport mechanism, and includes any information delivery media.

[0163] The above description is that of the preferred embodiments of the present application. Various equivalents substitutions of the techniques described herein can be implemented with respect to the technical spirit of the present application, without departing from the scope of the present application. Such equivalent substitutions are included in the scope of the claims of the present application.

Claims

1. A food fermentation control method characterized by, The application is applied to a refrigerator, which is provided with an electrochemical module and a refrigeration box with sealing function, the refrigeration box is used for storing food to be fermented, the electrochemical module is communicated with the refrigeration box; the food fermentation control method comprises: Obtaining a target oxygen concentration range corresponding to the food to be fermented; Controlling the electrochemical module to generate oxygen through an electrochemical reaction and discharge the oxygen into the inside of the refrigeration box, so that the current oxygen concentration in the inside of the refrigeration box is within the target oxygen concentration range; Wherein, the food fermentation control method further comprises: Detecting the real-time quality state of the food to be fermented placed in the inside of the refrigeration box; Determining a recommended oxygen concentration in the target oxygen concentration range according to the food to be fermented; Adjusting the current oxygen concentration according to the real-time quality state, so that the difference between the current oxygen concentration and the recommended oxygen concentration is less than a first preset value; In addition, the detection of the real-time quality state of the food to be fermented placed in the inside of the refrigeration box comprises one of the following: Scanning the food to be fermented placed in the inside of the refrigeration box by a spectrometer to obtain a spectrum of the food to be fermented, determining an internal pore state of the food to be fermented according to the spectrum, and determining a quality state of the food to be fermented according to the internal pore state; Taking a picture of the food to be fermented placed in the inside of the refrigeration box by a camera to obtain a picture of the food to be fermented, determining a surface pore state of the food to be fermented according to the picture, and determining a quality state of the food to be fermented according to the surface pore state.

2. The food fermentation control method according to claim 1, characterized by, The obtaining of the target oxygen concentration range corresponding to the food to be fermented comprises: Obtaining a set flavor type and a set mouthfeel type; Determining a target oxygen concentration range corresponding to the food to be fermented according to the flavor type and the mouthfeel type.

3. The food fermentation control method according to claim 1, characterized by, The electrochemical module comprises a module box provided with a cathode and an anode, the module box is communicated to the inside of the refrigeration box through a conduit; in the case that the module box stores electrolyte, the control of the electrochemical module to generate oxygen through an electrochemical reaction and discharge the oxygen into the inside of the refrigeration box comprises: The electrolyte and air outside the refrigeration box are subjected to oxygen reduction reaction under the action of the cathode to obtain hydroxyl ions; The hydroxyl ions are subjected to oxygen evolution reaction under the action of the anode to evolve water and oxygen; The evolved oxygen is discharged into the inside of the refrigeration box through the conduit.

4. The food fermentation control method according to claim 1, characterized by, The control of the electrochemical module to generate oxygen through an electrochemical reaction comprises: Obtaining the current oxygen concentration in the inside of the refrigeration box; When the current oxygen concentration is less than a first oxygen concentration, controlling the electrochemical module to generate oxygen through an electrochemical reaction, wherein the first oxygen concentration is less than or equal to the lower limit value of the target oxygen concentration range.

5. The food fermentation control method according to claim 4, characterized by, The food fermentation control method further comprises: Obtaining the current oxygen concentration in the inside of the refrigeration box; When the current oxygen concentration is greater than a second oxygen concentration, the electrochemical module is controlled to stop generating the electrochemical reaction, wherein the second oxygen concentration is greater than or equal to a lower limit value of the target oxygen concentration range.

6. The food fermentation control method according to claim 1, characterized by, Before the control of the electrochemical module to generate oxygen by the electrochemical reaction, the food fermentation control method further includes one of the following: receiving a fermentation function instruction, and controlling the electrochemical module to start according to the fermentation function instruction; receiving a door closing instruction of the refrigeration box, and controlling the electrochemical module to start according to the door closing instruction.

7. The food fermentation control method according to any one of claims 1 to 6, characterized in that, The target oxygen concentration range corresponding to the food to be fermented is obtained, including: obtaining food information of the food to be fermented; determining a target oxygen concentration range corresponding to the food information according to the food information and preset mapping relationship information.

8. A refrigerator characterized by comprising: including: a memory, a processor, and a computer program stored in the memory and executable on the processor, and the processor executes the computer program to perform the food fermentation control method according to any one of claims 1 to 7.

9. A computer-readable storage medium, characterized in that: computer executable instructions are stored, and the computer executable instructions are used to execute the food fermentation control method according to any one of claims 1 to 7.

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