Bread fermentation monitoring, regulating and controlling method and device

Abstract

The invention relates to a bread fermentation monitoring, regulating and controlling method and device. The method comprises the steps that dough starts to be fermented, and the fermentation starting time is recorded; detecting the environment of the fermentation chamber, and adjusting the environment parameters of the fermentation chamber according to a preset fermentation mode; environment detection is conducted on the fermentation chamber regularly, and if the temperature or humidity in environment detection deviates from a preset value, a temperature and humidity control system is started to adjust environment parameters of the fermentation chamber; continuously monitoring the temperature change in the dough fermentation process by utilizing infrared thermal imaging, and monitoring the volume change of the dough through a camera sensor; monitoring data are recorded; the fermentation trend of the dough is predicted on the basis of analysis of multi-source data, whether fermentation of the dough is completed or not is judged, if the fermentation of the dough is completed, a prompt is given, so that the intelligent monitoring and management level in the bread fermentation process is improved, and the bread fermentation efficiency is improved. The fermentation trend of the dough can be predicted more accurately, the abnormal fermentation state can be responded more timely, and remote operation can be carried out more conveniently.

Description

Technical Field

[0001] The present invention relates to the technical field of food processing, and in particular to a bread fermentation monitoring and control method and device. Background Art

[0002] In the baking industry, dough fermentation is a key step in making high-quality bread and other fermented foods. Traditionally, the dough fermentation process mainly relies on the baker's experience and manual operation, including observation of the dough state, control of environmental conditions, and estimation of fermentation time. However, this traditional method has many shortcomings, such as the difficulty in accurately controlling the fermentation process, susceptibility to external environmental interference, and unstable fermentation effect.

[0003] Based on this technology, CN117814277A is a bread fermentation process and continuous monitoring and control system, which includes a fermentation box, a water tank is arranged at the center of the fermentation box, and a bearing turntable for placing dough is rotatably installed at the bottom of the water tank, a driving motor is fixedly installed on the bearing turntable, and a gear ring is fixedly installed at the bottom of the water tank, and the output end of the driving motor drives a driving gear meshed with the gear ring, and a water supply pump is fixedly installed at the bottom of the water tank. This invention can effectively isolate the dough through the fermentation box, and then monitor the temperature and humidity around the dough during the dough fermentation through the temperature and humidity sensor, and timely use the electric heating plate, heat exchange device and water supply pump and other regulating equipment to adjust the temperature and humidity of the dough, ensuring that the dough is in the preset normal fermentation process, and the dough will not be over-fermented or insufficiently fermented to cause unstable bread quality, effectively improving the quality and efficiency of bread production; However, the intelligent monitoring and management level of the scheme in the dough fermentation process can be further improved, more accurately predicting the fermentation trend of the dough, more timely responding to abnormal fermentation status, and more convenient remote operation. Summary of the invention

[0004] The main purpose of the present invention is to provide a bread fermentation monitoring and control method and device, so as to improve the level of intelligent monitoring and management in the bread fermentation process, more accurately predict the fermentation trend of the dough, respond more promptly to abnormal fermentation conditions, and perform remote operations more conveniently.

[0005] To achieve the above object, the present invention provides a method for monitoring and controlling bread fermentation, comprising the following steps: The dough begins to ferment, and the fermentation start time is recorded; Performing environmental detection on the fermentation chamber, and adjusting the environmental parameters of the fermentation chamber according to a preset fermentation mode; the environmental detection includes detecting the temperature and humidity in the fermentation chamber; Performing environmental detection on the fermentation chamber regularly, and if the temperature or humidity in the environmental detection deviates from a preset value, starting a temperature and humidity control system to adjust the environmental parameters of the fermentation chamber; Continuously monitoring the temperature change of the dough during fermentation by infrared thermal imaging, and monitoring the volume change of the dough by a camera sensor; and recording the monitoring data; The fermentation trend of the dough is predicted based on the analysis of multi-source data to determine whether the dough has been fermented. If the dough has been fermented, a prompt is given.

[0006] Furthermore, the dough begins to ferment, and the step of recording the fermentation start time includes: Place the dough in the fermentation room and the dough begins to enter the fermentation process; Determining a fermentation mode according to the ingredients or preparation recipe of the dough, and recording the start time of the dough fermentation; Further, the step of performing environmental detection on the fermentation chamber and adjusting the environmental parameters of the fermentation chamber according to a preset fermentation mode includes: When the dough enters the fermentation mode, the adaptive control system is triggered; Monitor the fermentation environment in real time through temperature and humidity sensors to obtain the fermentation environment data; Based on the fermentation environment data and according to the fermentation mode, the environmental parameters in the fermentation chamber are automatically adjusted.

[0007] Furthermore, the step of regularly performing environmental detection on the fermentation chamber, and starting a temperature and humidity control system to adjust the environmental parameters of the fermentation chamber if the temperature or humidity in the environmental detection deviates from a preset value, comprises: At preset intervals, the fermentation chamber is regularly tested for environment to detect whether the temperature and humidity in the current fermentation environment are within a preset value range; If the temperature value or humidity value deviates from the preset value interval, the adaptive control system is activated to adjust the current temperature or humidity; The adaptive control system automatically adjusts the current fermentation environment based on the temperature and humidity values ​​of the current fermentation environment and according to preset fermentation mode parameters until the current fermentation environment is within a preset value range; Temperature regulation is performed by means of a heating element; humidity regulation is performed by means of a humidity scheduler.

[0008] Furthermore, the steps of continuously monitoring the temperature change during the dough fermentation process by infrared thermal imaging and monitoring the volume change of the dough by a camera sensor, and recording the monitoring data include: Using a camera sensor, non-contact infrared thermal imaging is used to continuously and dynamically monitor the temperature changes of biological indicators (such as yeast activity) during the dough fermentation process; Simultaneously collecting volume change data of the dough; The monitoring data are recorded, wherein the monitoring data include the continuous dynamic monitoring data and the volume change data.

[0009] Further, the fermentation trend of the dough is predicted based on the analysis of multi-source data to determine whether the dough has been fermented. If the dough has been fermented, a prompting step is performed, including: Predicting the fermentation trend of the dough based on analysis of multi-source data, wherein the multi-source data includes current environmental parameters, comprehensive indicator data, and historical fermentation records; Determining the current fermentation state of the dough, wherein the fermentation state includes a normal fermentation state, a fermentation completion state, and an abnormal fermentation state; If the dough is in a normal fermentation state, continue to perform data monitoring and recording and system regulation; If the dough is in a fermentation complete state or an abnormal fermentation state, a reminder is given according to a corresponding preset signal; Record the data information generated during the dough fermentation process.

[0010] Furthermore, if the dough is in a fermentation completion state or an abnormal fermentation state, the step of giving a reminder according to a corresponding preset signal includes: Preset remote monitoring and cloud management platform, remote real-time viewing, intervention and receiving abnormal warning; If the dough is in a fermentation-completed state or an abnormal fermentation state, a reminder is given according to a corresponding preset sound and prompt light signal; Push reminders to the client via the remote monitoring and cloud management platform; Remote operation is performed through remote monitoring and cloud management platform.

[0011] The present invention also provides a bread fermentation monitoring and control device, comprising: A data recording unit records the start time of the fermentation when the dough begins to ferment; An environmental monitoring unit performs environmental detection on the fermentation chamber and adjusts environmental parameters of the fermentation chamber according to a preset fermentation mode; the environmental detection includes detecting the temperature and humidity in the fermentation chamber; An environmental control unit is used to periodically detect the environment of the fermentation chamber, and if the temperature or humidity in the environmental detection deviates from a preset value, a temperature and humidity control system is activated to adjust the environmental parameters of the fermentation chamber; A comprehensive indicator monitoring unit, which continuously monitors the temperature change during the dough fermentation process by infrared thermal imaging, and monitors the volume change of the dough by a camera sensor; and records the monitoring data; The information processing unit predicts the fermentation trend of the dough based on the analysis of multi-source data, determines whether the dough has been fermented, and gives a prompt if the dough has been fermented.

[0012] The present invention also provides a computer device, including a memory and a processor, wherein the memory stores a computer program, and the processor implements the steps of the above-mentioned bread fermentation monitoring and control method when executing the computer program.

[0013] The present invention also provides a computer-readable storage medium on which a computer program is stored. When the computer program is executed by a processor, the steps of the above-mentioned bread fermentation monitoring and control method are implemented.

[0014] The bread fermentation monitoring and control method and device provided by the present invention have the following beneficial effects: By real-time monitoring and adjusting the environmental parameters of the fermentation room, the dough is ensured to ferment under optimal conditions, thereby improving the fermentation efficiency and dough quality. This precise control helps reduce problems caused by environmental fluctuations during the fermentation process, such as insufficient or excessive fermentation.

[0015] Infrared thermal imaging and camera sensors are used to continuously monitor the temperature and volume changes during the dough fermentation process, achieving non-contact, high-precision monitoring. It can capture subtle changes in the dough fermentation process and provide a more accurate basis for subsequent data analysis and prediction.

[0016] Record various data information during dough fermentation (such as dough formula, temperature, humidity, fermentation time, yeast dosage, etc.) and save them as historical data. These data can not only be used for subsequent analysis and research, but also provide strong support for the development of new formulas; at the same time, data records also provide a basis for tracing problems in the production process.

[0017] Through the preset remote monitoring and cloud management platform, the bread fermentation process can be remotely viewed, intervened and abnormal warnings can be received in real time. This remote monitoring and management method improves the convenience and efficiency of production management and reduces labor costs. BRIEF DESCRIPTION OF THE DRAWINGS

[0018] Figure 1 1 is a schematic flow chart of a method for monitoring and controlling bread fermentation in one embodiment of the present invention; Figure 2 is a structural block diagram of a bread fermentation monitoring and control device in one embodiment of the present invention; Figure 3It is a schematic block diagram of the structure of a computer device according to an embodiment of the present invention.

[0019] The realization of the purpose, functional features and advantages of the present invention will be further explained in conjunction with embodiments and with reference to the accompanying drawings. DETAILED DESCRIPTION

[0020] In order to make the purpose, technical solution and advantages of the present invention more clearly understood, the present invention is further described in detail below in conjunction with the accompanying drawings and embodiments. It should be understood that the specific embodiments described herein are only used to explain the present invention and are not intended to limit the present invention.

[0021] Reference Figure 1 , is a schematic diagram of a bread fermentation monitoring and control method proposed by the present invention, comprising the following steps: S1, the dough begins to ferment, and the fermentation start time is recorded; S2, performing environmental detection on the fermentation chamber, and adjusting environmental parameters of the fermentation chamber according to a preset fermentation mode; the environmental detection includes detecting the temperature and humidity in the fermentation chamber; S3, regularly performing environmental detection on the fermentation chamber, and if the temperature or humidity in the environmental detection deviates from a preset value, starting a temperature and humidity control system to adjust the environmental parameters of the fermentation chamber; S4, continuously monitoring the temperature change of the dough during fermentation by infrared thermal imaging, and monitoring the volume change of the dough by a camera sensor; and recording the monitoring data; S5, predicting the fermentation trend of the dough based on the analysis of multi-source data, judging whether the dough has been fermented, and giving a prompt if the dough has been fermented.

[0022] For S1, specifically: Place the dough in the fermentation room and the dough begins to enter the fermentation process; The fermentation mode is determined according to the ingredients or the preparation formula of the dough, and the start time of the dough fermentation is recorded.

[0023] In the specific implementation process, after the dough is placed in the fermentation chamber, the dough begins to enter the fermentation process. The appropriate fermentation mode is determined according to the ingredients or production recipe of the dough. The fermentation mode includes key parameters such as fermentation time, temperature, and humidity. The selection of the key parameters depends on the composition of the dough, the type and activity of the yeast, and the expected taste and texture of the bread. For example, some high-gluten flours require extended fermentation time and increased temperature to achieve the ideal fermentation effect, while dough with a high sugar content requires adjustment of humidity to prevent the dough surface from drying out. During the dough fermentation, the fermentation speed can be adjusted by adjusting the temperature, humidity or through a built-in yeast tank, for example, by increasing the temperature and increasing the amount of yeast to accelerate the fermentation. After determining the fermentation mode, it is necessary to record the start time of the dough fermentation for subsequent fermentation process monitoring and data analysis.

[0024] For S2, specifically: When the dough enters the fermentation mode, the adaptive control system is triggered; Monitor the fermentation environment in real time through temperature and humidity sensors to obtain the fermentation environment data; Based on the fermentation environment data and according to the fermentation mode, the environmental parameters in the fermentation chamber are automatically adjusted.

[0025] In the specific implementation process, when the dough is placed in the fermentation chamber and the corresponding fermentation mode is determined, the entire system enters a state of automatic control; the adaptive control system is an intelligent system that can automatically adjust working parameters according to real-time data. When the dough enters the fermentation mode, the system will be triggered and activated to start executing the preset control strategy; through the temperature and humidity sensors installed in the fermentation chamber, the temperature and humidity changes in the fermentation chamber are continuously detected and recorded, and the current fermentation environment is evaluated to see whether it is suitable and whether it needs to be adjusted. The system compares the fermentation environment data obtained in real time with the preset fermentation mode. If the environmental parameters (such as temperature or humidity) deviate from the preset values, the system will automatically start the corresponding control mechanism, such as adjusting the temperature through the heating element, adjusting the humidity through the humidity scheduler, etc., to ensure that the fermentation environment is always kept in the best state.

[0026] For S3, specifically: At preset intervals, the fermentation chamber is regularly tested for environment to detect whether the temperature and humidity in the current fermentation environment are within a preset value range; If the temperature value or humidity value deviates from the preset value interval, the adaptive control system is activated to adjust the current temperature or humidity; The adaptive control system automatically adjusts the current fermentation environment based on the temperature and humidity values ​​of the current fermentation environment and according to preset fermentation mode parameters until the current fermentation environment is within a preset value range; Temperature regulation is performed by means of a heating element; humidity regulation is performed by means of a humidity scheduler.

[0027] During the specific implementation process, the system automatically starts the environmental detection program according to the preset time interval (such as every 10 minutes, every half hour, etc.), detects the actual conditions of the current fermentation environment temperature and humidity, and evaluates whether the fermentation environment is suitable. The preset value range is set in advance according to factors such as the dough ingredients, yeast type, fermentation mode, etc., and represents the temperature and humidity range required for the optimal fermentation environment. If the detected temperature value or humidity value is within this range, the current environment needs to be adjusted; the system automatically starts the adaptive control system, and automatically calculates the temperature or humidity value that needs to be adjusted according to the preset fermentation mode parameters, and adjusts the current fermentation environment until it is in the preset value range; wherein, for the adjustment of temperature, the system will achieve it through the heating element, and the heating element can increase or decrease the heat as needed, thereby adjusting the temperature in the fermentation room; for the adjustment of humidity, the system will control the increase or decrease of the indoor humidity through the humidity scheduler to ensure that the humidity remains within the preset value range.

[0028] For S4, specifically: Using infrared thermal imaging through a camera sensor to continuously and dynamically monitor the temperature changes of biological indicators during the dough fermentation process; Simultaneously collecting volume change data of the dough; The monitoring data are recorded, wherein the monitoring data include the continuous dynamic monitoring data and the volume change data.

[0029] In the specific implementation process, during the dough fermentation process, infrared thermal imaging technology is used to non-contactly measure the temperature distribution on the surface of the object, and the infrared radiation signal emitted by the dough fermentation is collected by a camera sensor (i.e., infrared thermal imager); for dough, a fermenting body that needs to maintain certain humidity and temperature conditions, infrared thermal imaging can capture the subtle changes in temperature on the surface and inside of the dough in real time and accurately. Biological indicators such as yeast activity and dough fermentation rate will produce temperature changes during the fermentation process. Through continuous dynamic monitoring, the fermentation status of the dough can be understood in real time; at the same time, the change in dough volume is the most intuitive manifestation of physical changes in the fermentation process. By collecting data on dough volume changes, the fermentation effect is quantitatively evaluated, and the setting of fermentation parameters is further verified and corrected; all monitored data are recorded to provide real-time feedback and process optimization basis for the current batch of bread production, and at the same time as historical data for improvement and innovation.

[0030] For S5, specifically: Predicting the fermentation trend of the dough based on analysis of multi-source data, wherein the multi-source data includes current environmental parameters, comprehensive indicator data, and historical fermentation records; Determining the current fermentation state of the dough, wherein the fermentation state includes a normal fermentation state, a fermentation completion state, and an abnormal fermentation state; If the dough is in a normal fermentation state, continue to perform data monitoring and recording and system regulation; If the dough is in a fermentation complete state or an abnormal fermentation state, a reminder is given according to a corresponding preset signal; Record the data information generated during the dough fermentation process.

[0031] In the specific implementation process, the system collects and integrates data from multiple sources, including current environmental parameters (such as temperature, humidity, etc.), comprehensive indicator data (such as dough volume changes, temperature distribution, etc.) and historical fermentation records. The pre-trained model conducts a comprehensive analysis of the data to infer the interactions and changing patterns between various factors in the fermentation process. Based on these analyses, the system can predict the future fermentation trend of the dough, including the fermentation speed, the maximum volume that can be reached, the expected completion time, etc.; according to the analysis results of multi-source data, the system automatically determines the current fermentation state of the dough, which includes the normal fermentation state, the fermentation completion state and the abnormal fermentation state. The normal fermentation state refers to the normal fermentation of the dough according to the preset conditions; the fermentation completion state means that the dough has achieved the expected fermentation effect and does not need to continue fermenting; and the abnormal fermentation state may be caused by unsuitable environmental conditions, raw material problems or operational errors, and timely measures need to be taken to intervene.

[0032] The system will process the dough accordingly based on the fermentation status. If the dough is in a normal fermentation state, the system will continue to monitor and record data and regulate the system to ensure the stability and consistency of the fermentation process, including adjusting environmental parameters, monitoring dough volume and temperature changes, etc. If the dough is in a fermentation completion state, the system will remind the user according to the preset signal and notify the user to proceed to the next step, such as taking out the dough for subsequent processing If the dough is in an abnormal fermentation state, the system will also send out a reminder signal and may trigger an emergency response mechanism, such as automatically adjusting environmental parameters to try to restore normal fermentation conditions, or notifying the user to intervene manually Among them, the system is divided into the initial fermentation stage, the middle fermentation stage and the late fermentation stage according to the internal temperature and volume changes during dough fermentation, which are used to judge the completion progress and status of dough fermentation In the initial fermentation stage, due to the metabolic activity of yeast, heat will be generated inside the dough, which will cause the dough to ferment abnormally. The temperature gradually rises. As the temperature rises, the activity of the yeast gradually increases, and it begins to multiply and produce carbon dioxide and alcohol. These gases are trapped by the gluten network, causing the dough to expand and increase in volume. In the middle of fermentation, the temperature inside the dough tends to stabilize because the heat generated by the metabolic activity of the yeast is balanced by the heat lost by the dough to the surrounding environment. At this time, the volume of the dough will expand significantly, becoming light and porous. In the later stage of fermentation, if the fermentation environment is relatively closed and the yeast activity is still high, the temperature inside the dough may rise again, but this rise is usually limited because the dough is already close to its maximum expansion state and the heat lost to the surrounding environment is also increasing. When the volume of the dough expands to about twice its original size, the fermentation process is basically complete. The specific fermentation time depends on the type of dough, the activity of the yeast and the environmental conditions.

[0033] During the entire fermentation process, the system will continuously record the generated data information, including changes in environmental parameters, fermentation time, yeast dosage, real-time data on volume and temperature changes of the dough during the fermentation process, judgment results of the fermentation status, and records and treatment measures of any abnormal situations, etc., as a reference for subsequent analysis of the fermentation process, optimization of the fermentation process, improvement of product quality and resolution of potential problems.

[0034] With respect to S5, if the dough is in a fermentation-completed state or an abnormal fermentation state, the steps of giving a reminder according to a corresponding preset signal are specifically as follows: Preset remote monitoring and cloud management platform, remote real-time viewing, intervention and receiving abnormal warning; If the dough is in a fermentation-completed state or an abnormal fermentation state, a reminder is given according to a corresponding preset sound and prompt light signal; Push reminders to the client via the remote monitoring and cloud management platform; Remote operation is performed through remote monitoring and cloud management platform.

[0035] In the specific implementation process, a remote monitoring and cloud management platform based on Internet technology is set up to allow users to remotely access and manage the fermentation system through any networked device (such as computers, mobile phones, tablets, etc.). The platform integrates multiple functions such as real-time monitoring, data analysis, early warning reminders, and remote operation. The environmental parameters in the fermentation room (such as temperature and humidity), the fermentation status of the dough (such as volume change, temperature distribution), and any preset monitoring screens can be viewed in real time through the remote monitoring and cloud management platform. When the system detects that the dough is in an abnormal fermentation state (such as too high temperature, too low humidity, abnormal fermentation speed, etc.), the early warning mechanism will be triggered immediately, and the preset sound and prompt light signals of the fermentation equipment will be used to remind. At the same time, the abnormal warning information will be pushed to the user's client device (such as mobile phone APP) through the remote monitoring and cloud management platform. The multi-level early warning mechanism ensures that the user quickly notices the abnormal situation and takes corresponding intervention measures. Through the remote monitoring and cloud management platform, users can perform remote operations. For example, when conducting bread research and development, users can independently adjust parameters such as temperature and humidity on the platform. When the dough is in a fermentation completion state, the user can remotely start the dough removal program or notify the staff for subsequent processing.

[0036] Reference Figure 2 , is a structural block diagram of a bread fermentation monitoring and control device in one embodiment of the present invention, comprising: Data recording unit 1, the dough starts to ferment, and records the fermentation start time; The environmental monitoring unit 2 performs environmental detection on the fermentation chamber and adjusts the environmental parameters of the fermentation chamber according to a preset fermentation mode; the environmental detection includes detecting the temperature and humidity in the fermentation chamber; The environment control unit 3 performs environment detection on the fermentation chamber at regular intervals, and if the temperature or humidity in the environment detection deviates from a preset value, starts a temperature and humidity control system to adjust the environment parameters of the fermentation chamber; A comprehensive indicator monitoring unit 4 continuously monitors the temperature change during the dough fermentation process by infrared thermal imaging, and monitors the volume change of the dough by a camera sensor; and records the monitoring data; The information processing unit 5 predicts the fermentation trend of the dough based on the analysis of multi-source data, determines whether the dough has been fermented, and gives a prompt if the dough has been fermented.

[0037] For the specific implementation of each unit in the above device example, please refer to the above method embodiment, which will not be repeated here.

[0038] Reference Figure 3 In an embodiment of the present invention, a computer device is also provided. The computer device may be a server, and its internal structure may be as follows: Figure 3As shown. The computer device includes a processor, a memory, a display screen, an input device, a network interface and a database connected through a system bus. Among them, the processor designed by the computer is used to provide computing and control capabilities. The memory of the computer device includes a non-volatile storage medium and an internal memory. The non-volatile storage medium stores an operating system, a computer program and a database. The internal memory provides an environment for the operation of the operating system and the computer program in the non-volatile storage medium. The database of the computer device is used to store the corresponding data in this embodiment. The network interface of the computer device is used to communicate with an external terminal through a network connection. When the computer program is executed by the processor, the above method is implemented.

[0039] Those skilled in the art will understand that Figure 3 The structure shown in the figure is merely a block diagram of a portion of the structure related to the solution of the present invention, and does not constitute a limitation on the computer device to which the solution of the present invention is applied.

[0040] An embodiment of the present invention further provides a computer-readable storage medium on which a computer program is stored, and when the computer program is executed by a processor, the above method is implemented. It can be understood that the computer-readable storage medium in this embodiment can be a volatile readable storage medium or a non-volatile readable storage medium.

[0041] In summary, through a bread fermentation monitoring and control method, the dough starts to ferment, and the fermentation start time is recorded; the environment of the fermentation chamber is detected, and the environmental parameters of the fermentation chamber are adjusted according to a preset fermentation mode; the environmental detection includes detecting the temperature and humidity in the fermentation chamber; the environment of the fermentation chamber is detected regularly, and if the temperature or humidity in the environmental detection deviates from the preset value, the temperature and humidity control system is started to adjust the environmental parameters of the fermentation chamber; the temperature change during the dough fermentation process is continuously monitored by infrared thermal imaging, and the volume change of the dough is monitored by a camera sensor; and the monitoring data is recorded; the fermentation trend of the dough is predicted based on the analysis of multi-source data to determine whether the dough is fermented. If the dough is fermented, a prompt is given to improve the level of intelligent monitoring and management in the bread fermentation process, more accurately predict the fermentation trend of the dough, respond to abnormal fermentation status more promptly, and perform remote operation more conveniently.

[0042] Those skilled in the art can understand that all or part of the processes in the above-mentioned embodiment methods can be completed by instructing the relevant hardware through a computer program, and the computer program can be stored in a non-volatile computer-readable storage medium. When the computer program is executed, it can include the processes of the embodiments of the above-mentioned methods. Among them, any reference to memory, storage, database or other media provided by the present invention and used in the embodiments may include non-volatile and / or volatile memory. Non-volatile memory may include read-only memory (ROM), programmable ROM (PROM), electrically programmable ROM (EPROM), electrically erasable programmable ROM (EEPROM) or flash memory. Volatile memory may include random access memory (RAM) or external cache memory. As an illustration and not limitation, RAM is available in a variety of forms, such as static RAM (SRAM), dynamic RAM (DRAM), synchronous DRAM (SDRAM), double-speed data rate SDRAM (SSRSDRAM), enhanced SDRAM (ESDRAM), synchronous link (Synchlink) DRAM (SLDRAM), memory bus (Rambus) direct RAM (RDRAM), direct memory bus dynamic RAM (DRDRAM), and memory bus dynamic RAM.

[0043] It should be noted that, in this article, the terms "include", "comprises" or any other variations thereof are intended to cover non-exclusive inclusion, so that a process, device, article or method including a series of elements includes not only those elements, but also includes other elements not explicitly listed, or also includes elements inherent to such process, device, article or method. In the absence of further restrictions, an element defined by the sentence "includes a ..." does not exclude the presence of other identical elements in the process, device, article or method including the element.

[0044] The above description is only a preferred embodiment of the present invention, and does not limit the patent scope of the present invention. Any equivalent structure or equivalent process transformation made by using the contents of the present invention specification and drawings, or directly or indirectly applied in other related technical fields, are also included in the patent protection scope of the present invention.

Claims

1. A bread fermentation monitoring and control method, characterized in that: The following steps are involved: The dough begins to ferment, and the fermentation start time is recorded; Performing environmental detection on the fermentation chamber, and adjusting the environmental parameters of the fermentation chamber according to a preset fermentation mode; the environmental detection includes detecting the temperature and humidity in the fermentation chamber; Performing environmental detection on the fermentation chamber regularly, and if the temperature or humidity in the environmental detection deviates from a preset value, starting a temperature and humidity control system to adjust the environmental parameters of the fermentation chamber; Continuously monitoring the temperature change of the dough during fermentation by infrared thermal imaging, and monitoring the volume change of the dough by a camera sensor; and recording the monitoring data; The fermentation trend of the dough is predicted based on the analysis of multi-source data to determine whether the dough has been fermented. If the dough has been fermented, a prompt is given.

2. The bread fermentation monitoring and control method according to claim 1, wherein the dough begins to ferment and the step of recording the fermentation start time is characterized in that: include: Place the dough in the fermentation room and the dough begins to enter the fermentation process; The fermentation mode is determined according to the ingredients or the preparation formula of the dough, and the start time of the dough fermentation is recorded.

3. The bread fermentation monitoring and control method according to claim 1, characterized in that: The step of performing environmental detection on the fermentation chamber and adjusting the environmental parameters of the fermentation chamber according to a preset fermentation mode comprises: When the dough enters the fermentation mode, the adaptive control system is triggered; Monitor the fermentation environment in real time through temperature and humidity sensors to obtain the fermentation environment data; Based on the fermentation environment data and according to the fermentation mode, the environmental parameters in the fermentation chamber are automatically adjusted.

4. The bread fermentation monitoring and control method according to claim 1, characterized in that: The step of regularly performing environmental detection on the fermentation chamber, and starting a temperature and humidity control system to adjust the environmental parameters of the fermentation chamber if the temperature or humidity in the environmental detection deviates from a preset value, comprises: At preset intervals, the fermentation chamber is regularly tested for environment to detect whether the temperature and humidity in the current fermentation environment are within a preset value range; If the temperature value or humidity value deviates from the preset value interval, the adaptive control system is activated to adjust the current temperature or humidity; The adaptive control system automatically adjusts the current fermentation environment based on the temperature and humidity values ​​of the current fermentation environment and according to preset fermentation mode parameters until the current fermentation environment is within a preset value range; Temperature regulation is performed by means of a heating element; humidity regulation is performed by means of a humidity scheduler.

5. The bread fermentation monitoring and control method according to claim 1, characterized in that: The temperature change of the dough during fermentation is continuously monitored by infrared thermal imaging, and the volume change of the dough is monitored by a camera sensor; And record the steps for monitoring data, including: Using infrared thermal imaging through a camera sensor to continuously and dynamically monitor the temperature changes of biological indicators during the dough fermentation process; Simultaneously collecting volume change data of the dough; The comprehensive indicator data are recorded, wherein the monitoring data includes the biological indicator data of the continuous dynamic monitoring and the physical data of the volume change.

6. The bread fermentation monitoring and control method according to claim 1, characterized in that: The step of predicting the fermentation trend of the dough based on the analysis of multi-source data, judging whether the dough has been fermented, and providing a prompt if the dough has been fermented, comprises: Predicting the fermentation trend of the dough based on analysis of multi-source data, wherein the multi-source data includes current environmental parameters, comprehensive indicator data, and historical fermentation records; Determining the current fermentation state of the dough, wherein the fermentation state includes a normal fermentation state, a fermentation completion state, and an abnormal fermentation state; If the dough is in a normal fermentation state, continue to perform data monitoring and recording and system regulation; If the dough is in a fermentation complete state or an abnormal fermentation state, a reminder is given according to a corresponding preset signal; Record the data information generated during the dough fermentation process.

7. The bread fermentation monitoring and control method according to claim 6, characterized in that: If the dough is in a fermentation completion state or an abnormal fermentation state, the step of giving a reminder according to a corresponding preset signal comprises: Preset remote monitoring and cloud management platform, remote real-time viewing, intervention and receiving abnormal warning; If the dough is in a fermentation-completed state or an abnormal fermentation state, a reminder is given according to a corresponding preset sound and prompt light signal; Push reminders to the client via the remote monitoring and cloud management platform; Remote operation is performed through remote monitoring and cloud management platform.

8. A bread fermentation monitoring and control device, characterized in that: include: A data recording unit records the start time of the fermentation when the dough begins to ferment; An environmental monitoring unit performs environmental detection on the fermentation chamber and adjusts environmental parameters of the fermentation chamber according to a preset fermentation mode; the environmental detection includes detecting the temperature and humidity in the fermentation chamber; An environmental control unit is used to periodically detect the environment of the fermentation chamber, and if the temperature or humidity in the environmental detection deviates from a preset value, a temperature and humidity control system is activated to adjust the environmental parameters of the fermentation chamber; A comprehensive indicator monitoring unit, which continuously monitors the temperature change during the dough fermentation process by infrared thermal imaging, and monitors the volume change of the dough by a camera sensor; and records the monitoring data; The information processing unit predicts the fermentation trend of the dough based on the analysis of multi-source data, determines whether the dough has been fermented, and gives a prompt if the dough has been fermented.

9. A computer device comprising a memory and a processor, wherein a computer program is stored in the memory, wherein: When the processor executes the computer program, the steps of the bread fermentation monitoring and control method according to any one of claims 1 to 7 are implemented.

10. A computer-readable storage medium having a computer program stored thereon, characterized in that: When the computer program is executed by a processor, the steps of the bread fermentation monitoring and control method according to any one of claims 1 to 7 are implemented.

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