Dough forming control method and system of dough kneading equipment and medium
By configuring the control module of the dough kneading equipment, automatic detection and control of dough molding is achieved, and the problem of lack of automatic monitoring and control of multiple water injection solutions in the prior art is solved, ensuring the consistency and qualification of dough quality.
Patent Information
- Application Number
- CN202411833435.4
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2024-12-13
- Publication Date
- 2025-03-28
- Estimated Expiration
- Not applicable · inactive patent
AI Technical Summary
The existing dough kneading equipment lacks automatic monitoring and control technology in multiple water injection solutions, resulting in uneven dough water absorption, less gluten formation, insufficient elasticity, and requires human real-time monitoring.
By configuring the control module of the dough kneading equipment, automatic detection and control of dough molding is realized. The specific methods include obtaining recipe information, calculating the specified water injection volume based on the flour quality and water surface ratio, obtaining preset kneading information, and adjusting the current value of the stirring module in real time to ensure that the dough preparation meets the preset requirements.
The automatic detection and control of the dough kneading equipment in multiple water injection solutions is realized, and manpower is liberated to ensure the consistency and qualification of dough quality.
Smart Images
Figure CN119699378A_ABST
Abstract
Description
Technical Field
[0001] The present application relates to the technical field of dough preparation equipment, and in particular to a dough forming control method, system and medium for dough kneading equipment. Background Art
[0002] For recipes, the dough is kneaded mainly according to the water-to-surface ratio provided in the recipe. When the current kneading equipment is working, most of the water corresponding to the water-to-surface ratio is directly added according to the mass of the flour input, and then it is closed to form a dough in one go. This single water injection kneading method is easier to program for the dough kneading equipment, and the dough is made in a short time; but compared with the dough prepared by multiple water injection schemes, it has the disadvantages of uneven water absorption, less gluten formation, and insufficient elasticity. For the multiple water injection kneading method, the existing dough kneading equipment lacks a technical means to automatically monitor and control the multiple water addition schemes, so that to implement the multiple water addition schemes, manual real-time monitoring is still required. Summary of the invention
[0003] The purpose of the present application is to provide a dough forming control method, system and medium for a dough kneading device, so as to realize automatic detection during the dough preparation process of the dough kneading device implementing multiple water injection schemes, thereby freeing up manpower.
[0004] To achieve the above objectives, this application adopts the following technical solutions: A dough forming control method for a dough kneading device, characterized in that a control module of the dough kneading device is configured as follows: In response to a dough preparation instruction to be prepared, a recipe corresponding to the dough preparation instruction is obtained and prompted to be output, in response to a user inputting a flour mass M that meets the flour mass range of the recipe according to the recipe, a specified water injection amount is obtained based on the flour mass M and the water-to-surface ratio of the recipe, and preset dough kneading information corresponding to the recipe is obtained, and dough is kneaded based on the preset dough kneading information and a water injection instruction for driving a water injection module to inject water, wherein the preset dough kneading information includes a preset current-time curve group of a stirring module current value measured during the dough kneading process; Real-time acquisition of the current value of the stirring module during the dough kneading process; According to the preset current-time curve group and water injection instruction, the current value of the stirring module during the dough kneading process is adaptively adjusted; Based on the preset current-time curve group and the water injection amount, it is determined whether the dough preparation meets the preset requirements.
[0005] Optionally, the preset dough kneading information includes a preset dough kneading instruction for driving the stirring module, and the same preset dough kneading instruction is applied in both the preset current-time curve group and the dough kneading process; The preset current-time curve group includes an upper limit M of the flour mass according to the rated range in the recipe. max , lower limit Mmin , the corresponding flour mass upper limit M measured under the preset kneading instructions during the kneading process max M max Current-time curve and corresponding flour mass lower limit M min M min Current-time curve; According to the preset current-time curve group and the water injection instruction, the current value of the stirring module during the dough kneading process is adaptively adjusted including: During the dough kneading process, the preset dough kneading instruction is used to drive the stirring module to stir and at the same time, the water injection instruction is performed so that the current value of the stirring module obtained at the corresponding time and the M at the corresponding time are max Current-time curve and M min Within the current range formed by the current-time curve.
[0006] Optionally, the preset current-time curve group further includes the M1 current-time curve corresponding to the flour mass point M1 and the M2 current-time curve corresponding to the flour mass point M2 respectively measured under the preset kneading instruction during the kneading process according to the mass points M1 and M2 of the flour mass within the rated range in the recipe; Among them, M max >M1>=M>=M2>M min ; According to the preset current-time curve group and the water injection instruction, the current value of the stirring module during the dough kneading process is adaptively adjusted including: During the dough kneading process, the preset dough kneading instruction is used to drive the stirring module to stir, and at the same time, a water injection instruction is issued, so that the current values of the stirring module obtained during the dough kneading process are closely distributed with the interval formed by the M1 current-time curve and the M2 current-time curve as the center.
[0007] Optionally, the water injection instruction includes: During the dough kneading process, if the real-time current of the stirring module measured at a time node is within M max In the current range formed by the time nodes corresponding to the current-time curve and the M1 current-time curve, reduce the water injection amount; During the dough kneading process, if the real-time current of the stirring module measured at a time node is between the M2 current-time curve and the M min Increase the water injection amount within the current range formed by the time nodes corresponding to the current-time curve.
[0008] Optionally, the current value of each curve in the preset current-time curve group is the current value of the stirring module obtained during the kneading process of outputting qualified dough under the same recipe, the same kneading equipment, and the same preset kneading instructions, and these qualified doughs are prepared by multiple or continuous water injections.
[0009] Optionally, judging whether dough preparation meets preset requirements based on the preset current-time curve group includes: Obtaining the real-time current value of the stirring module during the entire dough kneading process to determine whether it is within the preset current curve group, and determining whether the total water injection amount during the entire dough kneading process is within the specified water injection amount range; If the real-time current values of the mixing module are all within the range of the preset current curve group, and the total water injection amount is within the specified water injection amount range, it is prompted that the dough is qualified; If the real-time current values of the mixing module are all within the range of the preset current curve group, but the total water injection amount is out of the specified water injection amount range, it is prompted that the dough is qualified and a user prompt is output; If the real-time current value of the stirring module exceeds the range of the preset current curve group, the dough kneading process is stopped and a user prompt is output.
[0010] A dough forming control system for a dough kneading device, comprising: Basic module: used to receive user preparation requests and output corresponding recipes; Weighing module: used to obtain the weight of flour added by the user; Mixing module: used to mix flour and water during the kneading process; Water injection module: used to add water during the kneading process; Current detection module: used to detect the real-time current generated by the stirring module during the dough kneading process; Dough kneading control analysis module: used to execute any one of the dough forming control methods described above, wherein the dough forming control method is executed during the dough kneading process and is executed based on monitoring parameters.
[0011] A computer-readable storage medium stores a computer program that can be loaded by a processor and execute any one of the dough forming control methods described above.
[0012] Beneficial effects: Compared with the prior art, the technical solution provided by the present invention has the following beneficial effects: This application is based on a recipe, and attempts to prepare multiple qualified doughs that meet the recipe in advance, and records the current-time curves of at least two qualified doughs in different quality ranges as a preset current-time curve, which is used as the standard for automatic cooking. When the user needs to knead the dough automatically next time, under the same preset kneading instructions, the resistance of the stirring module is indirectly controlled by increasing or decreasing the amount of water injection to control the current generated by the current stirring module, so that during the kneading process, the detected current is always within the range of the preset current-time curve, ensuring that the quality of the dough is always qualified under this solution.
[0013] This solution, whether it is for dough formed by single water injection or multiple water injections, can perform standard replication according to the qualified dough preparation plan corresponding to the preset current-time curve, thereby avoiding the control problem that traditional dough kneading equipment cannot monitor the kneading process of multiple water injection schemes. BRIEF DESCRIPTION OF THE DRAWINGS
[0014] Figure 1 A schematic diagram of a process flow of an embodiment of the present application; Figure 2 The total mass of the soft dough on the water surface is 300g, and the current signal diagram of the stirring motor during the kneading process is measured; Figure 3 For the same Figure 2 Under the same water-surface ratio, the same dough kneading process, and the total mass of the water surface being 500g, the current signal diagram of the stirring motor during the dough kneading process was measured; Figure 4 The total mass of the hard dough on the water surface is 300g, and the current signal diagram of the stirring motor during the kneading process is measured; Figure 5 For the same Figure 4 Under the conditions of the same water-to-surface ratio, the same kneading process, and a total water surface mass of 500g, the current signal diagram of the stirring motor during the kneading process was measured. DETAILED DESCRIPTION
[0015] The present invention will be further described below in conjunction with the accompanying drawings and specific embodiments: The present application embodiment discloses a dough forming control method for a dough kneading device. First, the application scope of this embodiment needs to be clarified. It is defined that when the water-to-surface ratio of dough is below 55%, it is hard dough, and when the water-to-surface ratio of dough is between 55% and 75%, it is soft dough. According to the properties of the dough, the resistance of the stirring blade during the kneading process is different. For soft dough, due to the looseness of the dough itself, the resistance and the quality of the prepared dough do not show an obvious regularity during the kneading process. Figure 2-3 As shown (the ordinate is the current signal value, and the abscissa is the time node); However, for hard dough, due to its more compact nature, there is an obvious resistance increase feature, which is manifested in that under the same preset stirring command of the stirring motor, there is a positive correlation between the stirring resistance of the hard dough and the quality of the dough, as shown in the attached figure. Figure 4-5 Said (the ordinate is the current signal value, the abscissa is the time node); In summary, when processing hard dough, there can be an obvious change in the same direction of the current signal size of the stirring motor caused by the change in mass. Therefore, this embodiment is an implementation method based on a dough formula that is hard dough, or conforms to the above rules, or has both properties.
[0016] like Figure 1 As shown, a dough forming control method for a dough kneading device disclosed in an embodiment of the present application configures a control module of the dough kneading device as follows: In response to a dough preparation instruction to be prepared, a recipe corresponding to the dough preparation instruction is obtained and prompted to be output, in response to a user inputting a flour mass M that meets the flour mass range of the recipe according to the recipe, a specified water injection amount is obtained based on the flour mass M and the water-to-surface ratio of the recipe, and preset dough kneading information corresponding to the recipe is obtained, and dough is kneaded based on the preset dough kneading information and a water injection instruction for driving a water injection module to inject water, wherein the preset dough kneading information includes a preset current-time curve group of a stirring module current value measured during the dough kneading process; Real-time acquisition of the current value of the stirring module during the dough kneading process; According to the preset current-time curve group and water injection instruction, the current value of the stirring module during the dough kneading process is adaptively adjusted; Based on the preset current-time curve group and the water injection amount, it is determined whether the dough preparation meets the preset requirements.
[0017] Among them, the dough preparation instructions and flour mass M are input by the user. When the user inputs the dough preparation instructions required for making dumplings, the corresponding recipe for the dumpling dough is output. The flour mass recorded in the recipe ranges from 195g to 205g, of which the rated mass is 200g, and the water-to-surface ratio ranges from 45% to 50%. After the user adds 200g of flour, it is calculated that the specified water injection amount ranges from 90g to 100g.
[0018] In the above, the preset dough kneading information includes a preset dough kneading instruction for driving the stirring module. The preset dough kneading instruction is a driving instruction for controlling the stirring module to move according to a predetermined action mode within the time consumed to complete the dough kneading process. It is set for the recipe, and the same preset dough kneading instruction is applied in the reserved preset current-time curve group and the actual dough kneading process. And each curve in the preset current-time curve group is obtained according to the current value of the stirring module of the same dough kneading device, the same preset dough kneading instruction, and the output of the qualified dough. These qualified doughs are prepared by multiple or continuous water injections and are all within the water-to-surface ratio range in the recipe.
[0019] In addition, in the design, the recipe can be DIY improved according to the user's own requirements. For dough that needs to meet personalized requirements, the user can change the dough-to-water ratio, the running action of the preset kneading instruction and the water injection method of the water injection instruction based on the attempt of the recipe, record the dough that meets their own needs, and at the same time record the current-time curve when DIY preparing the dough as the preset current-time curve, so that the dough of the same quality can be automatically prepared through the kneading equipment later.
[0020] The preset current-time curve set includes an upper limit M of the flour mass according to the rated range in the recipe. max , lower limit M min , the corresponding flour mass upper limit M measured under the preset kneading instructions during the kneading process max M max Current-time curve and corresponding flour mass lower limit M min M min Current-time curve; The preset current-time curve group also includes the M1 current-time curve corresponding to the flour mass point M1 and the M2 current-time curve corresponding to the flour mass point M2 respectively measured under the preset dough kneading instruction during the dough kneading process according to the mass points M1 and M2 of the flour mass within the rated range in the recipe; Among them, M max >M1>=M>=M2>M min ; In addition, in addition to the method of measuring the current-time curve of mass points M1 and M2, it can also be edited directly by customizing the curve editing method. As long as the current value corresponding to each time node in the edited curve is within the range of M max Current-time curve and M min It can be within the current interval of the time node corresponding to the current-time curve. Its main function is to provide an adjustment standard for the water injection instruction. It can be one curve or two or more curves.
[0021] In this embodiment, the method of taking mass points M1 and M2 is still adopted, and M1 is not equal to M2. The above dumpling dough example is continued, and M1 is taken as max =205g, M min =195g, M1=202g, M2=198g, preset current-time curves are prepared with the above mass points. When the preset kneading instruction drives the stirring knife to stop rotating, the preset current-time curves of different mass points can overlap, but when the stirring knife moves with the same action, according to the properties of the hard dough, the current must be positively correlated with the mass during this period of time, that is, in the corresponding curve of this section, the preset current-time curves of each mass point do not intersect.
[0022] The kneading process works as follows: When 200g of flour is detected and the dough is kneaded, the stirring module is started and driven by a preset stirring instruction, and the real-time current of the stirring module is monitored in real time. In this embodiment, the stirring blade is driven by the stirring motor, and the stirring blade serves as a force carrier. The real-time current monitored is the current value of the stirring motor. At the same time, the water injection command is started. The water injection command uses the real-time current value of the stirring motor monitored as a variable parameter for driving. The details are as follows: During the dough kneading process, if the real-time current of the stirring module measured at a time node is within M max In the current range formed by the time nodes corresponding to the current-time curve and the M1 current-time curve, reduce the water injection amount; During the dough kneading process, if the real-time current of the stirring module measured at a time node is between the M2 current-time curve and the M min Increase the water injection amount within the current range formed by the time nodes corresponding to the current-time curve.
[0023] In the initial state, the current value starts at M max Current-time curve and M min The area between the two current-time curves, the water injection instruction sets the initial fixed water injection amount. According to the control logic of the water injection instruction, as the kneading time passes, the current interval range in the preset current-time curve group changes. When the real-time current value at a certain time node does not fall within the current interval range of the time node corresponding to the M1 current-time curve and the M2 current-time curve, but falls within the M max Current-time curve and M min When the current interval of the time node corresponding to the current-time is within the range, the water injection instruction is used to adjust the current value so that the real-time current value is stably distributed near the M1 current-time curve and the M2 current-time curve, and is limited to the M max Current-time curve and M min between the current-time curves.
[0024] The principle of indirectly controlling the current of the stirring motor by the amount of water injected is that when the speed is constant, the more water injected, the greater the resistance the stirring motor shaft encounters during stirring, and the larger the current signal; the less water injected, the smaller the resistance and the smaller the current signal.
[0025] If during the dough kneading process, the real-time current value of the stirring motor is at M max Current-time curve and M min If the current is outside the current interval corresponding to the time node of the current-time curve, the dough kneading process is terminated and an alarm is issued; If the real-time current value of the stirring motor at each time node is within M until the kneading process is completed, max Current-time curve and M min If the current interval of the current-time curve corresponding to the time node is within the current interval, the total water injection amount of the entire dough kneading process is counted and compared with the specified water injection amount range. If the total water injection amount is within the specified water injection amount range, the dough is prompted to be qualified; if the total water injection amount is out of the specified water injection amount range, the dough is prompted to be qualified and a user prompt is output.
[0026] According to the above summary, if the real-time current value of the stirring motor is at M max Current-time curve and M min If the current is outside the current interval of the corresponding time node of the current-time curve, it means that there is a problem with the current detection module or the water injection module, and the dough kneading process cannot be controlled according to the preset instructions, and an emergency stop is required; During the whole kneading process, the real-time current value of the stirring motor is always at M max Current-time curve and M min If the current-time curve is within the current range of the corresponding time node and the total water injection amount during the kneading process falls within the specified water injection amount range, it means that the dough has been kneaded according to the preset kneading information and meets the basic requirements, indicating that it is qualified.
[0027] If the real-time current value of the stirring motor is always at M max Current-time curve and M min If the current-time curve is within the current range of the corresponding time node, and the total water injection amount during the kneading process does not fall within the specified water injection amount range, it means that the recipe may be inaccurate, so a prompt is output to prompt the user to adjust the settings. This instruction can be applied to the drawing of the preset current-time curve.
[0028] The present application provides a dough forming control system for a dough kneading device, which comprises: Basic module: used to receive user preparation requests and output corresponding recipes; Weighing module: used to obtain the weight of flour added by the user; Mixing module: used to mix flour and water during the kneading process; Water injection module: used to add water during the kneading process; Current detection module: used to detect the real-time current generated by the stirring module during the dough kneading process; Dough kneading control analysis module: used to execute the dough forming control method described above, wherein the dough forming control method is executed during the dough kneading process and is executed based on monitoring parameters.
[0029] When applying the dough shaping control method described above: Basic module: used to receive dough preparation instructions input by the user. Using the above method embodiment, it mainly receives dough preparation instructions for dumpling dough and outputs the recipe corresponding to the dumpling dough; Weighing module: used to detect the mass of 200g flour input; Kneading control analysis module: compare and analyze the flour mass detected by the weighing module with the rated mass range of the recipe. If it falls within the range, the preset kneading information and water injection instructions are output to the corresponding module, and at the same time, according to the water-to-flour ratio of the recipe of 45%~50%, the specified water injection amount of 90g~100g is calculated; Stirring module: receives preset stirring instructions and drives the stirring motor to operate; Water injection module: receives water injection instructions and synchronizes the stirring module to perform water injection operations; Current detection module: receives detection instructions or starts spontaneously, and runs synchronously with the stirring module and water injection module; Kneading control analysis module: real-time monitoring of the real-time current value of the stirring motor, and real-time analysis and judgment with the preset current-time curve group. If the current value exceeds the range defined by the preset current-time curve group, the stirring module, water injection module and current detection module are output with instructions to stop running, and prompt instructions for prompting the user are output to the peripheral prompt module; if the current value is within the range defined by the preset current-time curve group, then in the preset current-time curve group, the time when the curve reaches the end and the time required for the kneading process is reached, the stirring module, water injection module and current detection module are output with instructions to stop running, and the total water injection amount of the entire kneading process is calculated and compared with the specified water injection amount. If the total water injection amount is within the specified water injection amount range, it means that the kneading is qualified this time. If it exceeds the total water injection amount range, it means that the kneading is qualified this time, but the prompt instruction must be output to the peripheral prompt module at the same time.
[0030] The present application provides a computer-readable storage medium, comprising: A computer program is stored which can be loaded by a processor and execute the dough forming control method of the dough kneading device described above.
[0031] It should be noted that the above embodiments are only used to illustrate the present invention and are not intended to limit the technical solutions described in the present invention. Although the present invention has been described in detail in this specification with reference to the above embodiments, it should be understood by those skilled in the art that the present invention can still be modified or replaced by equivalents, and all technical solutions and improvements thereof that do not depart from the spirit and scope of the present invention should be covered by the claims of the present invention.
Claims
1. A dough forming control method for a dough kneading device, characterized in that: Configure the control module of the dough kneading equipment as follows: In response to a dough preparation instruction to be prepared, a recipe corresponding to the dough preparation instruction is obtained and prompted to be output, in response to a user inputting a flour mass M that meets the flour mass range of the recipe according to the recipe, a specified water injection amount is obtained based on the flour mass M and the water-to-surface ratio of the recipe, and preset dough kneading information corresponding to the recipe is obtained, and dough is kneaded based on the preset dough kneading information and a water injection instruction for driving a water injection module to inject water, wherein the preset dough kneading information includes a preset current-time curve group of a stirring module current value measured during the dough kneading process; Real-time acquisition of the current value of the stirring module during the dough kneading process; According to the preset current-time curve group and water injection instruction, the current value of the stirring module during the dough kneading process is adaptively adjusted; Based on the preset current-time curve group and the water injection amount, it is determined whether the dough preparation meets the preset requirements.
2. The dough forming control method of a dough kneading device according to claim 1, characterized in that: The preset dough kneading information includes a preset dough kneading instruction for driving the stirring module, a preset current-time curve group and a preset dough kneading instruction that is applied in both the dough kneading process; The preset current-time curve group includes an upper limit M of the flour mass according to the rated range in the recipe. max , lower limit M min , the corresponding flour mass upper limit M measured under the preset kneading instructions during the kneading process max M max Current-time curve and corresponding flour mass lower limit M min M min Current-time curve; According to the preset current-time curve group and the water injection instruction, the current value of the stirring module during the dough kneading process is adaptively adjusted including: During the dough kneading process, the preset dough kneading instruction is used to drive the stirring module to stir and at the same time, the water injection instruction is performed so that the current value of the stirring module obtained at the corresponding time and the M at the corresponding time are max Current-time curve and M min Within the current range formed by the current-time curve.
3. The dough forming control method of a dough kneading device according to claim 2, characterized in that: The preset current-time curve group also includes the M1 current-time curve corresponding to the flour mass point M1 and the M2 current-time curve corresponding to the flour mass point M2 respectively measured under the preset dough kneading instruction during the dough kneading process according to the mass points M1 and M2 of the flour mass within the rated range in the recipe; Among them, M max >M1>=M>=M2>M min ; According to the preset current-time curve group and the water injection instruction, the current value of the stirring module during the dough kneading process is adaptively adjusted including: During the dough kneading process, the preset dough kneading instruction is used to drive the stirring module to stir, and at the same time, a water injection instruction is issued, so that the current values of the stirring module obtained during the dough kneading process are closely distributed with the interval formed by the M1 current-time curve and the M2 current-time curve as the center.
4. The dough forming control method of a dough kneading device according to claim 3, characterized in that: The water injection instruction includes: During the dough kneading process, if the real-time current of the stirring module measured at a time node is within M max In the current range formed by the time nodes corresponding to the current-time curve and the M1 current-time curve, reduce the water injection amount; During the dough kneading process, if the real-time current of the stirring module measured at a time node is between the M2 current-time curve and the M min Increase the water injection amount within the current range formed by the time nodes corresponding to the current-time curve.
5. The dough forming control method of a dough kneading device according to claim 1, characterized in that: The current values of each curve in the preset current-time curve group are obtained by the mixing module current value during the kneading process of outputting qualified dough under the same recipe, the same kneading equipment, and the same preset kneading instructions, and these qualified doughs are prepared by multiple or continuous water injections.
6. The dough forming control method of a dough kneading device according to claim 1, characterized in that: Based on the preset current-time curve group, determining whether dough preparation meets preset requirements includes: Obtaining the real-time current value of the stirring module during the entire dough kneading process to determine whether it is within the preset current curve group, and determining whether the total water injection amount during the entire dough kneading process is within the specified water injection amount range; If the real-time current values of the mixing module are all within the range of the preset current curve group, and the total water injection amount is within the specified water injection amount range, it is prompted that the dough is qualified; If the real-time current values of the mixing module are all within the range of the preset current curve group, but the total water injection amount is out of the specified water injection amount range, it is prompted that the dough is qualified and a user prompt is output; If the real-time current value of the stirring module exceeds the range of the preset current curve group, the dough kneading process is stopped and a user prompt is output.
7. A dough forming control system for a dough kneading device, characterized in that: include: Basic module: used to receive user preparation requests and output corresponding recipes; Weighing module: used to obtain the weight of flour added by the user; Mixing module: used to mix flour and water during the kneading process; Water injection module: used to add water during the kneading process; Current detection module: used to detect the real-time current generated by the stirring module during the dough kneading process; A dough kneading control analysis module: used to execute the dough forming control method of any one of claims 1 to 6, wherein the dough forming control method is executed during the dough kneading process and is executed based on monitoring parameters.
8. A computer-readable storage medium, characterized in that: A computer program is stored which can be loaded by a processor and execute the dough forming control method of the dough kneading device according to any one of claims 1 to 6.