Fermentation device, refrigerator and fermentation control method

Abstract

The invention provides a fermentation device, a refrigerator and a fermentation control method.The fermentation device comprises a PH testing module, a lactic acid content testing module, a temperature control module and a control module, the temperature control module can be controlled to keep the temperature value k0 in a liquid storage device at a preset temperature value K1, and a joint error value is calculated according to the PH value and the lactic acid content value of liquid in the liquid storage device; and determining whether fermentation is completed according to the range of the joint error value. The temperature in the liquid storage device of the fermentation chamber is adjusted in real time, a good temperature condition is provided for fermentation, the PH value and the lactic acid content value n of the liquid in the liquid storage device in the fermentation process are monitored, meanwhile, the joint error is calculated, the lactic acid content and the PH value of the fermentation liquid and the viable count in the fermentation liquid are effectively controlled, the taste of the fermentation liquid is guaranteed, and the fermentation time is shortened. And the nutritional value of the fermentation liquid is ensured.

Description

Technical Field

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

[0002] At present, people's demand for healthy diet is growing, and fermented milk is widely welcomed as a nutritious drink, such as yogurt, flavored fermented milk, etc. These products not only have a rich taste, but also provide an alternative to dairy products for patients with lactose intolerance, effectively helping them avoid the digestive discomfort caused by lactose. In addition, fermented milk is rich in calcium, which is an important guarantee for the health of human bones and teeth. At the same time, by supplementing probiotics to improve the balance of intestinal flora, the body's immune function and overall health level can be further enhanced.

[0003] In the production of fermented milk, fermented milk containing probiotics has a particularly significant effect on improving intestinal function, and the main role is played by the probiotics that remain in an "active" state in the fermented milk. However, after these "live" bacteria are taken by the human body, they need to pass through gastric juice to reach the intestines. Gastric juice is a high-acid environment, and some probiotics are unable to resist the strong acid effect of gastric juice and have lost their activity before reaching the intestines. Therefore, in order to ensure that an effective number of probiotics can reach the intestines, international standards require that the number of strains in active bacteria lactic acid beverages must reach 1×107CFU / g(ml); currently, it is only required to reach 1×106CFU / g(ml) (such as Figure 1 As shown). Secondly, in order to keep the probiotics active, there are strict requirements for their storage conditions. Generally, the storage temperature should be kept at 4°C to 7°C during the entire distribution process. Otherwise, even if the number of live bacteria meets the standard when leaving the factory, the temperature rises during transportation, sales, storage, etc., and the pH value of fermented milk decreases, which will cause some probiotics to be irreversibly inactivated, and will also have a great impact on the taste of yogurt.

[0004] The activity of probiotics is easily affected by environmental factors such as temperature and pH value during the preparation process, thus affecting the quality and functionality of fermented milk. Although existing yogurt machines can achieve basic preparation of fermented milk in home use, their functions are relatively simple and can only complete the fermentation process through simple temperature control. This control method fails to take into account changes in other parameters during the fermentation process, such as changes in the pH value of the fermentation liquid, dynamic changes in the number of probiotics, etc. These factors are directly related to the final taste, texture and probiotic activity of the fermented milk. Due to the lack of refined fermentation control methods, the fermented milk prepared by existing yogurt machines has a lot of room for improvement in terms of taste, bacterial activity and nutritional content, and it is difficult to meet consumers' demand for high-quality fermented milk. Summary of the invention

[0005] In order to solve the technical problem of poor fermentation quality of the fermentation equipment in the above-mentioned prior art, the present invention provides a fermentation device, a refrigerator and a fermentation control method.

[0006] The technical solution adopted by the present invention is:

[0007] The present invention provides a fermentation device, comprising:

[0008] A fermentation chamber, and a liquid storage device disposed in the fermentation chamber;

[0009] A pH test module, used to detect the pH value of the liquid in the liquid reservoir;

[0010] A lactic acid content testing module, used for detecting the lactic acid content value of the liquid in the liquid reservoir;

[0011] A temperature control module, capable of releasing heat or cold to adjust the temperature in the liquid reservoir;

[0012] The control module controls the temperature control module to maintain the temperature value k0 in the liquid reservoir at a preset temperature value K1, calculates a combined error value according to the pH value and the lactic acid content of the liquid in the liquid reservoir, and determines whether the fermentation is completed according to the range of the combined error value.

[0013] Preferably, the temperature in the liquid reservoir is detected by an infrared temperature sensor.

[0014] Preferably, the temperature control module is a semiconductor heat exchange module, including a refrigeration plate for cooling and a heating plate for heating.

[0015] The present invention also provides a refrigerator, comprising the above-mentioned fermentation device.

[0016] Furthermore, the fermentation chamber is arranged between the refrigerating chamber and the freezing chamber of the refrigerator.

[0017] The present invention also provides a fermentation control method, using the above-mentioned fermentation device, comprising the steps of:

[0018] Execute fermentation mode;

[0019] Adjust the temperature control module to adjust the temperature value k0 in the liquid reservoir to a preset temperature value K1;

[0020] The pH value and lactic acid content value n of the liquid in the liquid reservoir are obtained to calculate a combined error value; when the combined error value is within a preset range, the fermentation mode ends. When the combined error value is not within the preset range and the duration of the fermentation mode is higher than a preset threshold value T, a warning of excessive fermentation time is displayed.

[0021] Specifically, the pH value of the liquid in the liquid reservoir and the lactic acid content value n are obtained to calculate the joint error value p as follows:

[0022]

[0023] Among them, PH is the PH setting value, N is the lactic acid setting value, and p1 and p2 are preset error weights.

[0024] The steps are also included: after the fermentation mode ends, entering the refrigeration mode;

[0025] The temperature control module is adjusted to adjust the temperature value k0 in the liquid reservoir to a preset temperature value K2, and K2 is smaller than K1.

[0026] Specifically, before executing the fermentation mode, the negative ion sterilization mode is first run to sterilize the fermentation chamber.

[0027] Compared with the prior art, the present invention has the following advantages:

[0028] 1. By adjusting the temperature in the liquid reservoir of the fermentation chamber in real time to provide good temperature conditions for fermentation, and monitoring the pH value and lactic acid content value n of the liquid in the liquid reservoir during the fermentation process, and calculating the joint error at the same time, the lactic acid content, pH value and number of live bacteria in the fermentation liquid are effectively controlled, which not only ensures the taste of the fermentation liquid, but also ensures the nutritional value of the fermentation liquid.

[0029] 2. By integrating the fermentation device into the refrigerator, there is no need to purchase separate fermentation equipment. The versatility of the refrigerator is optimized to meet the needs of modern families for healthy food preparation and convenient use. BRIEF DESCRIPTION OF THE DRAWINGS

[0030] In order to more clearly illustrate the technical solutions in the embodiments of the present invention, the drawings required for use in the embodiments or the description of the prior art will be briefly introduced below. Obviously, the drawings described below are only some embodiments of the present invention. For ordinary technicians in this field, other drawings can be obtained based on these drawings without paying creative labor.

[0031] Figure 1 This is a reference table for lactic acid bacteria count;

[0032] Figure 2 is a simplified structural diagram of an embodiment of the present invention;

[0033] Figure 3 is a flow chart in an embodiment of the present invention;

[0034] Figure 4 is a flow chart in a specific embodiment of the present invention;

[0035] Figure 5 is a schematic diagram of temperature changes in an embodiment of the present invention;

[0036] 1. Liquid reservoir;

[0037] 21. Refrigeration device; 22. Heating device;

[0038] 3. PH test module;

[0039] 4. Lactic acid content test module;

[0040] 5. Infrared temperature sensor;

[0041] 6. Temperature sensor; DETAILED DESCRIPTION

[0042] In order to make the technical problems, technical solutions and beneficial effects to be solved by 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.

[0043] The principle and structure of the present invention are described in detail below with reference to the accompanying drawings and embodiments.

[0044] At present, household yogurt machines and similar products have appeared in the domestic and foreign markets, such as "Household yogurt machine and method for rapid production of yogurt" (application publication number CN 102753025 A), which introduces a new method and equipment for rapid production of yogurt. The equipment cannot directly store the yogurt at low temperature, so personnel are required to monitor the production process of yogurt so that when the yogurt is completed, the yogurt can be placed in a refrigeration device for preservation in time. "Yogurt machine" (authorization announcement number CN 101744047B) also has the same problem. "A semiconductor yogurt machine" (authorization announcement number CN 202536007 U) introduces a new yogurt machine, which realizes the fermentation function through semiconductor heating and realizes the yogurt storage function through semiconductor refrigeration, in an attempt to solve the problem that the existing yogurt machine cannot directly store yogurt at low temperature, but the equipment cannot effectively meet the requirements of refrigeration capacity and heat preservation capacity in the yogurt preparation process.

[0045] In this regard, Figure 2As shown, the present invention proposes a fermentation device, which can be used for the fermentation of liquids such as yogurt and raw milk, and specifically includes: a fermentation chamber, a pH test module 3, a lactic acid content test module 4, a temperature control module and a control module; wherein the fermentation chamber is an openable closed chamber, and a liquid reservoir 1 is arranged inside, and the liquid reservoir can be used to place the liquid to be fermented, or the fermented liquid (specifically in a detachable state, convenient for taking out and cleaning, etc.); the pH test module 3 is arranged together with the lactic acid content test module 4 in the fermentation chamber, and the pH test module 3 is used to detect the pH value of the liquid in the liquid reservoir 1, and feed back the electrical signal of the pH value of the liquid in the liquid reservoir 1; the lactic acid content test module 4 is used to detect The lactic acid content value of the liquid in the liquid reservoir, and feed back an electrical signal of the lactic acid content value of the liquid in the liquid reservoir; the temperature control module is installed in the fermentation chamber, and includes a heating device and a refrigeration device. The heating device can be used to heat the liquid in the liquid reservoir (the overflowing heat will heat the fermentation chamber at the same time), and the refrigeration device is used to cool the liquid in the liquid reservoir (the overflowing cold will also lower the temperature of the fermentation chamber). The control module controls the temperature control module to keep the temperature value k0 in the liquid reservoir at a preset temperature value K1 (equal to the preset temperature value K1 or within a preset error range), and calculates a combined error value according to the pH value of the liquid in the liquid reservoir and the lactic acid content value n, and determines whether the fermentation is completed according to the range of the combined error value.

[0046] That is, by adjusting the temperature in the liquid reservoir of the fermentation chamber in real time to provide good temperature conditions for fermentation, and monitoring the pH value and lactic acid content value n of the liquid in the liquid reservoir during the fermentation process, and calculating the joint error at the same time, the lactic acid content, pH value and number of live bacteria in the fermentation liquid are effectively controlled, thereby ensuring both the taste and nutritional value of the fermentation liquid.

[0047] In a specific embodiment, the temperature in the liquid reservoir is detected by an infrared temperature sensor 5. The infrared temperature sensor is installed at an appropriate position in the fermentation chamber (for example, it is set at the top of the liquid reservoir, and the top of the liquid reservoir is open), and the surface temperature of the liquid in the liquid reservoir can be non-contact monitored, avoiding the contamination problem that may be caused by the traditional temperature probe contacting the liquid. The infrared temperature sensor can obtain the temperature data of the liquid in the liquid reservoir in real time, and convert it into a digital signal and transmit it to the control module. Non-contact monitoring avoids the interference of the temperature detection device on the liquid, ensuring the purity of the fermentation liquid and the stability of the fermentation environment.

[0048] In addition, the fermentation chamber is also provided with a temperature sensor 6 for detecting the temperature k2 of the fermentation chamber. k2 can be used to determine whether the temperature detected by the infrared sensor is normal.

[0049] In a preferred embodiment, the temperature control module is a semiconductor heat exchange module, including a cooling plate (i.e., a cooling device 21) for cooling and a heating plate (i.e., a heating device 22) for heating. The cooling plate and the heating plate are respectively located on both sides of the liquid reservoir, and can be in close contact with the outer wall of the liquid reservoir through high-efficiency heat-conducting materials (can also be non-contact) to achieve precise temperature control of the liquid in the liquid reservoir.

[0050] Compared with traditional temperature control designs, this arrangement can not only improve the temperature regulation efficiency of the liquid in the liquid reservoir, but also avoid local overcooling or overheating problems caused by uneven heat conduction, thereby ensuring that the temperature of the fermentation liquid is more uniform.

[0051] In addition, in addition to the semiconductor heat exchange module, the refrigeration device may be a heat exchanger connected to the refrigerator refrigeration cycle system, and the heating device may be an electric heating device.

[0052] like Figure 2 As shown, the present invention also proposes a refrigerator, comprising the above-mentioned fermentation device.

[0053] The refrigerator is equipped with a special fermentation area to accommodate the fermentation device. The fermentation area is independent of the refrigerator's refrigerator and freezer, and can be set inside the refrigerator or near the middle of the refrigerator. The inner wall of the fermentation area is made of high-efficiency insulation material to reduce heat exchange with other functional areas of the refrigerator, ensuring that the fermentation process is carried out in a constant temperature environment. By integrating the fermentation device into the refrigerator, there is no need to purchase separate fermentation equipment. The versatility of the refrigerator is optimized to meet the needs of modern families for healthy food preparation and convenient use.

[0054] In addition, the fermentation device is connected to the refrigerator's control system, and the refrigerator's main control module can monitor and adjust the operating status of the fermentation device. Users can select preset fermentation modes, such as yogurt fermentation, fermented milk production, or custom modes through the refrigerator's external touch screen or mobile application. The control interface can display real-time fermentation parameters, including the temperature, pH value, lactic acid content value in the reservoir, and the remaining fermentation time, so that users can understand the fermentation progress at any time.

[0055] In a further embodiment, the fermentation chamber is arranged between the refrigerator and the freezer of the refrigerator. It is separated from the refrigerator and the freezer by independent heat insulation materials to form a functional area with independently controllable temperature. The space of the refrigerator is fully utilized, and the layout of the fermentation chamber is convenient for users to take out and put in the liquid storage device or perform cleaning and maintenance.

[0056] like Figures 3 to 5 As shown, the present invention also proposes a fermentation control method, using the above-mentioned fermentation device, comprising the following steps:

[0057] Execute a fermentation mode; the user can select the fermentation mode through the touch panel of the refrigerator or the smart terminal, such as yogurt fermentation or a custom fermentation mode; in addition, the control module can also initialize fermentation parameters according to the user's selection, including a preset temperature value K1, a target pH value, and a target lactic acid content value, and activate functional components such as a temperature control module, a pH test module, and a lactic acid content test module;

[0058] After starting the fermentation mode, the control module monitors the real-time temperature in the liquid reservoir and obtains the temperature value k0 through the infrared temperature sensor. According to the deviation between the preset temperature value K1 and the current temperature k0, the control module starts the heating plate or the cooling plate to adjust the temperature of the liquid in the liquid reservoir to the preset temperature value K1. After the temperature adjustment is completed, the temperature control module enters the dynamic adjustment state and continuously maintains the temperature value within the target range; while the temperature control module is working, the pH test module and the lactic acid content test module collect the pH value and lactic acid content value n of the liquid in the liquid reservoir, and feed the test data back to the control module;

[0059] The control module analyzes the pH value and lactic acid content value n through a built-in algorithm and calculates the current combined error value;

[0060] When the combined error value is detected repeatedly and continuously for multiple times and is within a preset range (the preset range may specifically be a range interval not higher than the set value P), the control module determines that the fermentation is completed.

[0061] This fermentation control method not only achieves precise control of temperature, pH value and lactic acid content during the fermentation process, but also effectively improves the taste and nutritional value of the fermented liquid. At the same time, the intelligent control process simplifies user operations and improves the convenience of equipment use.

[0062] In a specific embodiment, the specific formula for calculating the combined error value p of the pH value of the liquid in the liquid reservoir and the lactic acid content value n is:

[0063]

[0064] Among them, PH is the target pH value set during the fermentation process, N is the target lactic acid content value, p1 and p2 are weight factors pre-set by the system, corresponding to the importance weights of pH value and lactic acid content in the joint error calculation, respectively.

[0065] In this formula, the combined error value p is calculated by weighting the relative deviations of the pH value and the lactic acid content value n. The absolute value of the relative deviation ensures that only the magnitude of the deviation of the parameter from the target value is considered in the calculation, without distinguishing the direction of the deviation. This processing method can effectively reflect the comprehensive degree of deviation between the current state of the fermentation liquid and the ideal state.

[0066] Indicates the relative deviation of the actual pH value from the target pH value;

[0067] Indicates the relative deviation of the actual lactic acid content from the target lactic acid content;

[0068] The size of p1 and p2 determines the relative importance of pH deviation and lactic acid content deviation in the error calculation. For example, when the precise control of pH value during fermentation is required, a larger p1 value can be set to increase the weight of the influence of pH deviation on the combined error.

[0069] By calculating the combined error value p, the system can dynamically determine whether the current state of the fermented liquid is close to the ideal state. When the combined error value p drops within the preset threshold range and remains stable, the control module will consider the fermentation to be complete and automatically end the fermentation mode.

[0070] In the above steps, when the combined error value is not within the preset range and the duration of the fermentation mode exceeds the preset threshold value T, the control module will trigger the warning mechanism and display a warning prompt of "fermentation time is too long". The temperature control module stops heating or cooling and switches to the refrigeration mode to keep the fermented liquid at a suitable storage temperature. At this time, the control module will send a fermentation completion prompt to the user, such as a screen display message, to remind the user to take out the fermented liquid to prevent further deterioration of the liquid.

[0071] After the fermentation mode ends, the system switches to the refrigeration mode to keep the fermented liquid stored in a suitable low-temperature environment. At this time, the control module adjusts the working state of the temperature control module, gradually reducing the temperature value k0 in the liquid reservoir from the preset temperature value K1 in the fermentation stage to the preset temperature value K2 in the refrigeration mode, and K2 is less than K1. When both k0 and k1 reach K2 or stabilize within the allowable error range, the refrigeration chip enters the low-power maintenance mode to reduce energy consumption and extend the service life of the equipment.

[0072] The temperature K2 of the refrigeration mode is usually set according to the characteristics of the fermented liquid. For example, for yogurt-type fermented milk, the refrigeration temperature is usually 4°C to 8°C. This temperature range can not only effectively delay the activity of microorganisms in the fermented liquid and prevent over-fermentation, but also maintain its taste and nutritional value. Users can adjust the K2 value according to specific needs to meet personalized storage requirements.

[0073] Through seamless switching between fermentation mode and refrigeration mode, the system realizes automated management of the entire process from fermentation to storage, reducing the user's operational burden while ensuring the quality and flavor of the fermented liquid to the greatest extent.

[0074] In a preferred embodiment, before executing the fermentation mode, the system will preferentially run the negative ion sterilization mode to perform a comprehensive sterilization treatment on the fermentation chamber.

[0075] The negative ion sterilization mode releases high concentrations of negative oxygen ions through the negative ion generator. Negative oxygen ions can effectively destroy the cell walls or cell membranes of bacteria, molds and other harmful microorganisms, thereby achieving a sterilization effect. The negative ion sterilization has the characteristics of no residue and no chemical pollution, which is suitable for use in food-related equipment and can ensure the cleanliness of the inner surface of the liquid storage tank and the fermentation room.

[0076] When the sterilization mode is activated, the control module activates the negative ion generator and distributes the negative oxygen ions evenly to every corner of the fermentation room through the air circulation device in the fermentation room. The running time of the sterilization mode is controlled according to the size of the fermentation room and the preset parameters, and usually lasts for 5 to 10 minutes. During this period, the control module monitors the negative ion concentration in the fermentation room in real time to ensure the best sterilization effect.

[0077] After the sterilization mode ends, the system will automatically start the exhaust function to discharge excess negative oxygen ions through the vents in the fermentation chamber to avoid unnecessary interference with the bacteria in the subsequent fermentation process. Afterwards, the system will prompt the user to add the liquid to be fermented into the reservoir and confirm the start of the fermentation mode.

[0078] By adding a negative ion sterilization step before the fermentation mode, the system can effectively reduce the risk of bacterial contamination during the fermentation process, improve the purity of the fermentation liquid and product quality, while extending the service life of the equipment, providing users with a safer and more reliable use experience.

[0079] It should be noted that the terms used above are only for describing specific embodiments and are not intended to limit exemplary embodiments according to the present invention. As used herein, unless the context clearly indicates otherwise, the singular form is also intended to include the plural form. In addition, it should be understood that when the terms "comprise" and / or "include" are used in this specification, it indicates the presence of features, steps, operations, devices, components and / or combinations thereof.

[0080] Unless otherwise specifically stated, the relative arrangement of the components and steps, numerical expressions and numerical values ​​described in these embodiments do not limit the scope of the present invention. At the same time, it should be understood that for ease of description, the sizes of the various parts shown in the drawings are not drawn according to the actual proportional relationship. The techniques, methods and devices known to ordinary technicians in the relevant fields may not be discussed in detail, but where appropriate, the techniques, methods and devices should be considered as part of the authorized specification.

[0081] For ease of description, spatially relative terms such as "above", "above", "on the upper surface of", "above", etc. may be used here to describe the spatial positional relationship between a device or feature and other devices or features as shown in the figure. It should be understood that spatially relative terms are intended to include different orientations of the device in use or operation in addition to the orientation described in the figure. For example, if the device in the accompanying drawings is inverted, the device described as "above other devices or structures" or "above other devices or structures" will be positioned as "below other devices or structures" or "below other devices or structures". Thus, the exemplary term "above" can include both "above" and "below". The device can also be positioned in other different ways (rotated 90 degrees or in other orientations), and the spatially relative descriptions used here are interpreted accordingly.

Claims

1. A fermentation device, characterized in that: include: A fermentation chamber, and a liquid storage device disposed in the fermentation chamber; A pH test module, used to detect the pH value of the liquid in the liquid reservoir; A lactic acid content testing module, used for detecting the lactic acid content value of the liquid in the liquid reservoir; A temperature control module, capable of releasing heat or cold to adjust the temperature in the liquid reservoir; The control module controls the temperature control module to maintain the temperature value k0 in the liquid reservoir at a preset temperature value K1, calculates a combined error value according to the pH value and the lactic acid content of the liquid in the liquid reservoir, and determines whether the fermentation is completed according to the range of the combined error value.

2. The fermentation device according to claim 1, characterized in that The temperature in the liquid reservoir is detected by an infrared temperature sensor.

3. The fermentation device according to claim 1, characterized in that The temperature control module is a semiconductor heat exchange module, including a cooling plate for cooling and a heating plate for heating.

4. A refrigerator, characterized in that: Comprising the fermentation device according to any one of claims 1 to 3.

5. The refrigerator according to claim 4, characterized in that: The fermentation chamber is arranged between the refrigerating chamber and the freezing chamber of the refrigerator.

6. A fermentation control method, characterized in that: Using the fermentation device according to any one of claims 1 to 3, comprising the steps of: Execute fermentation mode; Adjust the temperature control module to adjust the temperature value k0 in the liquid reservoir to a preset temperature value K1; The pH value and lactic acid content value n of the liquid in the liquid reservoir are obtained to calculate a combined error value. When the combined error value is within a preset range, the fermentation mode ends.

7. The fermentation control method according to claim 6, characterized in that: The pH value and lactic acid content value n of the liquid in the liquid reservoir are obtained to calculate the joint error value p as follows: Among them, PH is the PH setting value, N is the lactic acid setting value, and p1 and p2 are preset error weights.

8. The fermentation control method according to claim 6, characterized in that: When the combined error value is not within the preset range and the fermentation mode duration is higher than the preset threshold T, a warning that the fermentation time is too long is displayed.

9. The fermentation control method according to claim 6, characterized in that: After the fermentation mode is completed, the refrigeration mode is entered; The temperature control module is adjusted to adjust the temperature value k0 in the liquid reservoir to a preset temperature value K2, and K2 is smaller than K1.

10. The fermentation control method according to claim 6, characterized in that: Before executing the fermentation mode, run the negative ion sterilization mode to sterilize the fermentation chamber.

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