Control method and system for improving expansion rate and taste of ice cream

Abstract

The invention discloses a control method and system for improving the expansion rate and taste of ice cream. The method comprises the following steps: acquiring current temperature data in a material making cavity in real time; starting a compressor to work, and controlling a motor to perform high-speed stirring work; when the current temperature data meet a preset expansion rate triggering rule, a motor is controlled to conduct expansion rate adjustment work; and when the current temperature data meets a preset forming triggering rule, controlling the motor and the compressor to perform ice cream hardness maintaining work. The expansion rate and the form hardness of the ice cream can be improved, so that the taste is improved, and the actual requirements of users are met.

Description

Technical Field

[0001] The invention relates to the technical field of ice cream preparation, and in particular to a control method and system for improving the expansion rate and taste of ice cream. Background Art

[0002] An ice cream machine is a device that turns a liquid base into a creamy frozen dessert. It uses two major technology systems, churning and freezing, to balance temperature control, movement and time to make perfect ice cream.

[0003] However, conventional ice cream machines use a single motor stirring control logic, so the ice cream they produce has a low expansion rate and poor taste. Secondly, during the insulation stage after forming, the ice cream in different positions in the barrel has inconsistent insulation shapes. The ice cream near the evaporator is usually too hard, while the ice cream far from the evaporator is soft and melted, resulting in the ice cream retaining a poor shape, further reducing the taste. Summary of the invention

[0004] The technical problem to be solved by the present invention is to provide a control method and system for improving the expansion rate and taste of ice cream, which can improve the expansion rate and shape hardness of ice cream, thereby improving the taste and meeting the actual needs of users.

[0005] In order to solve the above technical problems, the present invention provides a control method for improving the expansion rate and taste of ice cream, including: acquiring the current temperature data in the material making chamber in real time; starting the compressor and controlling the motor to perform high-speed stirring; when the current temperature data meets the preset expansion rate trigger rule, controlling the motor to adjust the expansion rate; when the current temperature data meets the preset molding trigger rule, controlling the motor and the compressor to maintain the hardness of the ice cream.

[0006] As an improvement of the above solution, the step of controlling the motor to perform high-speed stirring includes: controlling the motor to perform stirring at a first preset speed and in a single stirring direction.

[0007] As an improvement of the above scheme, the preset expansion rate trigger rule includes: judging whether the current temperature data is within a first preset temperature threshold range; if the judgment is yes, it means that the preset expansion rate trigger rule is met; if the judgment is no, it means that the preset expansion rate trigger rule is not met.

[0008] As an improvement of the above solution, the step of controlling the motor to adjust the expansion rate includes: controlling the motor to perform stirring at a second preset speed, and alternately switching the forward and reverse stirring directions at a first preset interval time.

[0009] As an improvement of the above solution, the preset forming trigger rule includes: determining whether the current temperature data is within the range of the second preset temperature threshold. If the determination is yes, it means that the preset forming trigger rule is satisfied; if the determination is no, it means that the preset forming trigger rule is not satisfied.

[0010] As an improvement of the above solution, the steps of controlling the motor and the compressor to perform ice cream hardness maintenance work include: S1. Controlling the compressor and the motor to stop working and calculating the stop time; S2. When the stop time reaches the preset time threshold, controlling the motor to perform stirring work at a third preset speed and in a single stirring direction; S3. Determining whether the current temperature data is less than the first preset temperature adjustment threshold. If the determination is yes, initializing the stop time and returning to step S1. If the determination is no, controlling the compressor to work and controlling the motor to perform stirring work at a third preset speed, and alternately switching the forward and reverse stirring directions at a second preset interval time; S4. Determining whether the current temperature data is less than the second preset temperature adjustment threshold. If the determination is yes, initializing the stop time and returning to step S1. If the determination is no, continuing to control the compressor to work and controlling the motor to perform stirring work at a third preset speed, and alternately switching the forward and reverse stirring directions at a second preset interval time, and then returning to step S4.

[0011] Correspondingly, the present invention further provides a control system for improving the overrun and taste of ice cream, including: an acquisition module for real-time acquiring the current temperature data in the material preparation chamber; a material preparation processing module for starting the compressor to work and controlling the motor to perform high-speed stirring work; an overrun adjustment module for controlling the motor to perform overrun adjustment work when the current temperature data satisfies the preset overrun trigger rule; and a forming adjustment module for controlling the motor and the compressor to perform ice cream hardness maintenance work when the current temperature data satisfies the preset forming trigger rule.

[0012] As an improvement of the above solution, the material preparation processing module includes: a material preparation processing unit for controlling the motor to perform stirring work at a first preset speed and in a single stirring direction.

[0013] As an improvement of the above solution, the overrun adjustment module includes: an overrun adjustment unit for controlling the motor to perform stirring work at a second preset speed and alternately switching the forward and reverse stirring directions at a first preset interval time.

[0014] As an improvement of the above solution, the molding adjustment module includes: a molding stop calculation unit for controlling the compressor and the motor to stop working and calculating the stop time; a first molding processing unit for controlling the motor to perform stirring work at a third preset rotation speed and in a single stirring direction when the stop time reaches a preset time threshold; a second molding processing unit for determining whether the current temperature data is less than a first preset temperature adjustment threshold. If the determination is yes, the stop time is initialized, and the molding stop calculation unit and the first molding processing unit are re-controlled to work. If the determination is no, the compressor is controlled to work, and the motor is controlled to perform stirring work at a third preset rotation speed and alternately switch the forward and reverse stirring directions at a second preset interval time; a third molding processing unit for determining whether the current temperature data is less than a second preset temperature adjustment threshold. If the determination is yes, the stop time is initialized, and the molding stop calculation unit, the first molding processing unit, and the second molding processing unit are re-controlled to work. If the determination is no, the compressor is continuously controlled to work, and the motor is controlled to perform stirring work at a third preset rotation speed and alternately switch the forward and reverse stirring directions at a second preset interval time, and then the third molding processing unit is re-controlled to work.

[0015] Implementing the present invention has the following beneficial effects:

[0016] The present invention adopts different motor stirring control logics in different working states, which can avoid local caking or granulation of materials during production, improve the expansion rate and taste of ice cream during molding, and maintain the overall hardness of ice cream during the heat preservation stage, thereby improving the shape and taste of the ice cream for discharging and eating, and meeting the actual needs of users. Description of the Drawings

[0017] Figure 1 is a flowchart of the control method for improving the expansion rate and taste of ice cream in the present invention;

[0018] Figure 2 is a flowchart of the present invention for controlling the motor and the compressor to perform ice cream hardness maintenance work;

[0019] Figure 3 is a structural schematic diagram of the control system for improving the expansion rate and taste of ice cream in the present invention;

[0020] Figure 4 is a structural schematic diagram of the material preparation processing module of the present invention;

[0021] Figure 5 is a structural schematic diagram of the expansion rate adjustment module of the present invention;

[0022] Figure 6 is a structural schematic diagram of the molding adjustment module of the present invention. Detailed implementation manners

[0023] To make the objectives, technical solutions and advantages of the present invention clearer, the present invention will be further described in detail below with reference to the accompanying drawings.

[0024] As Figure 1 shown, a control method for improving the overrun and taste of ice cream provided by a specific embodiment of the present invention includes:

[0025] S101. Obtain the current temperature data in the material preparation chamber in real time;

[0026] It should be noted that by arranging a plurality of temperature sensors at one end of the barrel close to the evaporator part and at one end far from the evaporator part, or at one end of the barrel close to the evaporator part, the middle part of the barrel and at one end far from the evaporator part, and calculating the average value of the data of the temperature sensors at multiple positions as the current temperature data, the overall temperature detection accuracy can be improved.

[0027] S102. Start the compressor to work and control the motor to perform high-speed stirring work;

[0028] Specifically, the step of controlling the motor to perform high-speed stirring work includes: controlling the motor to stir at a first preset speed and in a single stirring direction.

[0029] It should be noted that when starting to prepare the material, first start the compressor for rapid precooling work, and control the motor to stir the material at a first preset speed and in a single stirring direction; in the high-speed stirring state, the material will be fully and evenly cooled, thereby effectively preventing local caking or granular appearance, and effectively improving the subsequent ice cream forming effect of the material.

[0030] Preferably, the first preset speed is preferably 130±5 rpm, but is not limited thereto, and can be specifically adjusted according to the actual situation.

[0031] Preferably, the single stirring direction is preferably the positive rotation direction, that is, the clockwise rotation direction, but is not limited thereto, and can be specifically adjusted according to the actual situation.

[0032] S103. When the current temperature data meets the preset overrun trigger rule, control the motor to perform overrun adjustment work;

[0033] Specifically, the preset overrun trigger rule includes: judging whether the current temperature data is within the first preset temperature threshold range. If the judgment is yes, it means that the preset overrun trigger rule is met; if the judgment is no, it means that the preset overrun trigger rule is not met.

[0034] It should be noted that when the current temperature data is within the first preset temperature threshold range, it indicates that the preset expansion rate trigger rule is satisfied. At this time, the material begins to enter the ice cream expansion rate adjustment stage, and the expansion rate during ice cream forming needs to be adjusted in a timely manner to avoid reducing the taste. Otherwise, it means that the preset expansion rate trigger rule is not satisfied. At this time, the material has not entered the ice cream expansion rate adjustment stage, and the material preparation continues while waiting.

[0035] Preferably, the first preset temperature threshold range is preferably 0 ± 0.3 degrees, but it is not limited thereto, and it can be specifically adjusted according to the actual situation.

[0036] Furthermore, the steps of controlling the motor to perform the expansion rate adjustment work include: controlling the motor to perform stirring work at a second preset speed, and alternately switching the forward and reverse stirring directions at a first preset interval time.

[0037] It should be noted that when the material begins to enter the ice cream forming stage, if a single stirring logic is still maintained at this time, phenomena such as uneven stirring of the ice cream and ice cream lumping will occur. When lumping occurs, the ice cream with insufficient stirring has less air mixed in, which will directly reduce the expansion rate during ice cream forming and make the taste worse. In response to this, the present invention controls the motor to stir the material at a second preset speed, and alternately switches the forward and reverse stirring directions at a first preset interval time, that is, alternately switches to the clockwise rotation or counterclockwise rotation direction. At this time, the stirring paddle will push the material back and forth at a first preset interval time, so that the material still maintains uniform cooling and sufficient air mixing, so as to increase the expansion rate of the ice cream and thus improve the taste; at the same time, the second preset speed is lower than the first preset speed. Reducing the stirring speed at this stage can reduce the thinning problem caused by stirring to further improve the shape of the ice cream during forming.

[0038] Preferably, the second preset speed is preferably 80 ± 5 rpm, but it is not limited thereto, and it can be specifically adjusted according to the actual situation.

[0039] Preferably, the first preset interval time is preferably 60 s, but it is not limited thereto, and it can be specifically adjusted according to the actual situation. In the above stage of this embodiment, the speed of the motor is reduced to 80 RPM, and the material is continuously stirred at intervals of 60 seconds in the positive direction and 60 seconds in the reverse direction, which can increase the expansion rate and taste of the ice cream and improve the shape of the ice cream during forming.

[0040] S104. When the current temperature data satisfies the preset forming trigger rule, control the motor and the compressor to perform ice cream hardness maintaining work.

[0041] Specifically, the preset forming trigger rule includes: determining whether the current temperature data is within the range of the second preset temperature threshold. If the determination is yes, it means that the preset forming trigger rule is satisfied; if the determination is no, it means that the preset forming trigger rule is not satisfied.

[0042] It should be noted that if the current temperature data is within the range of the second preset temperature threshold, it means that the preset forming trigger rule is satisfied. At this time, the form of the ice cream is the best, and the timing of forming has been reached, that is, entering the ice cream forming maintenance stage, and it is necessary to maintain the form of the ice cream to ensure the overall hardness of the ice cream. Otherwise, it means that the preset forming trigger rule is not satisfied. At this time, the material has not entered the ice cream forming maintenance stage and continues to wait for forming.

[0043] Preferably, the range of the second preset temperature threshold is preferably -2 ± 0.2 degrees, but it is not limited thereto, and can be specifically adjusted according to the actual situation.

[0044] Furthermore, as Figure 2 shown, the steps of controlling the motor and the compressor to perform ice cream hardness maintenance work include:

[0045] S201. Control the compressor and the motor to stop working and calculate the stop time;

[0046] It should be noted that at the timing of ice cream forming, control the compressor and the motor to stop working and enter the heat preservation maintenance state to maintain the form and taste of the ice cream, and calculate the stop time.

[0047] S202. When the stop time reaches the preset time threshold, control the motor to perform stirring work at the third preset speed and in a single stirring direction;

[0048] It should be noted that in the heat preservation state, in order to make the ice cream still maintain a good taste and form, that is, the ice cream is neither too hard nor too soft, the present invention controls the motor to perform low-speed stirring work on the ice cream at the third preset speed and in a single stirring direction to maintain the good taste and form of the ice cream.

[0049] Preferably, the third preset speed is preferably 80 ± 5 rpm, but it is not limited thereto, and can be specifically adjusted according to the actual situation.

[0050] Preferably, the above single stirring direction is preferably the positive rotation direction, that is, the clockwise rotation direction, but it is not limited thereto, and can be specifically adjusted according to the actual situation.

[0051] S203. Determine whether the current temperature data is less than the first preset temperature adjustment threshold,

[0052] If the judgment is yes, initialize the stop time and return to step S201.

[0053] If the judgment is no, control the compressor to work, control the motor to stir at a third preset speed, and alternately switch the forward and reverse stirring directions at a second preset interval time.

[0054] It should be noted that continue to monitor the ice cream temperature. If the current temperature data is less than the first preset temperature adjustment threshold, it means that the temperature starts to be too low, which will cause the ice cream to harden and affect the taste. At this time, return to step S201 to continue the stop refrigeration and stirring work to gradually increase the ice cream temperature. If the current temperature data is greater than or equal to the first preset temperature adjustment threshold, it means that the temperature starts to be too high, which will cause the ice cream to soften. At this time, control the compressor to continue refrigeration work, control the motor to stir the ice cream at a third preset speed, and alternately switch the forward and reverse stirring directions at a second preset interval time. At this time, the stirring paddle will push the ice cream back and forth at a second preset interval time, so that the whole ice cream maintains a uniform cooling effect and maintains the optimal shape, so as to ensure that the overall hardness of the ice cream meets the production and customer requirements.

[0055] Preferably, the first preset temperature adjustment threshold is preferably -4 ± 0.2 degrees, but it is not limited thereto, and can be specifically adjusted according to the actual situation.

[0056] The second preset interval time is preferably 60s, but it is not limited thereto, and can be specifically adjusted according to the actual situation. In the above stage of this embodiment, the speed of the motor is reduced to 80 RPM, and the material is stirred at intervals of 60 seconds in the positive direction and 60 seconds in the reverse direction, which can improve the expansion rate and taste of the ice cream and improve the shape of the ice cream when it is formed.

[0057] S204. Judge whether the current temperature data is less than the second preset temperature adjustment threshold.

[0058] If the judgment is yes, initialize the stop time and return to step S201.

[0059] If the judgment is no, continue to control the compressor to work, control the motor to stir at a third preset speed, and alternately switch the forward and reverse stirring directions at a second preset interval time, and then return to step S204.

[0060] It should be noted that the temperature of the ice cream is continuously monitored. If the current temperature data is less than the second preset temperature adjustment threshold, it means that the temperature is too low, which will cause the final ice cream to become hard and affect the taste. At this time, the process should return to step S201 to continue the work of stopping refrigeration and stirring, and restart the hardness maintenance work. If the current temperature data is greater than or equal to the second preset temperature adjustment threshold, it means that the temperature is relatively high, which will cause the final ice cream to become soft. At this time, control the compressor to continue the refrigeration work, and control the motor to stir the ice cream at the third preset speed, and alternately switch the forward and reverse stirring directions at the second preset interval time. At this time, the stirring paddle will push the ice cream back and forth at the second preset interval time, so that the whole ice cream maintains a uniform cooling effect, continues to maintain the optimal shape, so as to ensure that the overall hardness of the ice cream meets the production and customer requirements, and further meets the taste requirements.

[0061] Preferably, the second preset temperature adjustment threshold is preferably -2 ± 0.2 degrees, but not limited thereto, and can be adjusted according to the actual situation.

[0062] As Figure 3 shown, the present invention also provides a control system for improving the overrun and taste of ice cream, including:

[0063] An acquisition module 1 for real-time acquiring the current temperature data in the material preparation chamber;

[0064] It should be noted that by arranging a plurality of temperature sensors at one end of the barrel near the evaporator and the end far from the evaporator or at one end of the barrel near the evaporator, the middle of the barrel, and the end far from the evaporator, and calculating the average value of the data of the temperature sensors at multiple positions as the current temperature data, the overall temperature detection accuracy can be improved.

[0065] A material preparation processing module 2 for starting the compressor to work and controlling the motor to perform high-speed stirring work;

[0066] Specifically, as Figure 4 shown, the material preparation processing module 2 includes: a material preparation processing unit 21 for controlling the motor to stir at the first preset speed and in a single stirring direction.

[0067] It should be noted that when starting to prepare the material, first start the compressor for rapid precooling work, and control the motor to stir the material at the first preset speed and in a single stirring direction; in the high-speed stirring state, the material will be evenly cooled, effectively preventing local agglomeration or granular appearance, and effectively improving the subsequent ice cream forming effect of the material.

[0068] Preferably, the first preset speed is preferably 130 ± 5 RPM, but not limited thereto, and can be adjusted according to the actual situation.

[0069] Preferably, the single stirring direction is preferably the positive rotation direction, i.e., the clockwise rotation direction, but it is not limited thereto, and can be specifically adjusted according to the actual situation.

[0070] The expansion rate adjustment module 3 is used to control the motor to perform expansion rate adjustment work when the current temperature data meets the preset expansion rate trigger rule;

[0071] Specifically, the preset expansion rate trigger rule includes: judging whether the current temperature data is within the first preset temperature threshold range. If the judgment is yes, it means that the preset expansion rate trigger rule is satisfied; if the judgment is no, it means that the preset expansion rate trigger rule is not satisfied.

[0072] It should be noted that if the current temperature data is within the first preset temperature threshold range, it means that the preset expansion rate trigger rule is satisfied. At this time, the material begins to enter the ice cream expansion rate adjustment stage, and the expansion rate of the ice cream during molding needs to be adjusted in time to avoid reducing the taste. Otherwise, it means that the preset expansion rate trigger rule is not satisfied. At this time, the material has not entered the ice cream expansion rate adjustment stage, and the material preparation continues to wait.

[0073] Preferably, the first preset temperature threshold range is preferably 0±0.3 degrees, but it is not limited thereto, and can be specifically adjusted according to the actual situation.

[0074] Furthermore, as Figure 5 shown, the expansion rate adjustment module 3 includes: the expansion rate adjustment unit 31, which is used to control the motor to perform stirring work at a second preset speed and alternately switch the positive and negative stirring directions at a first preset interval time.

[0075] It should be noted that when the material begins to enter the ice cream molding stage, if a single stirring logic is still maintained at this time, there will be phenomena such as uneven stirring of the ice cream and ice cream caking. When caking occurs, the ice cream with insufficient stirring has less air content mixed in, which will directly reduce the expansion rate of the ice cream during molding and make the taste worse. In view of this, the present invention controls the motor to stir the material at a second preset speed and alternately switch the positive and negative stirring directions at a first preset interval time, that is, alternately switch to the clockwise rotation or counterclockwise rotation direction. At this time, the stirring paddle will push the material back and forth at a first preset interval time, so that the material still maintains uniform cooling and sufficient air mixing to increase the expansion rate of the ice cream and thus improve the taste; at the same time, the second preset speed is lower than the first preset speed. Reducing the stirring speed at this stage can reduce the thinning problem caused by stirring to further improve the shape of the ice cream during molding.

[0076] Preferably, the second preset rotation speed is preferably 80 ± 5 rpm, but not limited thereto, and can be adjusted according to the actual situation specifically.

[0077] Preferably, the first preset interval time is preferably 60 s, but not limited thereto, and can be adjusted according to the actual situation specifically. In the above stage of this embodiment, the rotation speed of the motor is reduced to 80 RPM, and the material is continuously stirred alternately at intervals of 60 seconds in the positive direction and 60 seconds in the reverse direction, which can improve the expansion rate and taste of the ice cream and improve the shape of the ice cream during molding.

[0078] The molding adjustment module 4 is used to control the motor and the compressor to perform ice cream hardness maintenance work when the current temperature data meets the preset molding trigger rule.

[0079] Specifically, the preset molding trigger rule includes: judging whether the current temperature data is within the range of the second preset temperature threshold. If the judgment is yes, it means that the preset molding trigger rule is met; if the judgment is no, it means that the preset molding trigger rule is not met.

[0080] It should be noted that if the current temperature data is within the range of the second preset temperature threshold, it means that the preset molding trigger rule is met. At this time, the shape of the ice cream is the best and it has reached the timing of molding, that is, it enters the ice cream molding maintenance stage, and the shape of the ice cream needs to be maintained to ensure the overall hardness of the ice cream. Otherwise, it means that the preset molding trigger rule is not met. At this time, the material has not entered the ice cream molding maintenance stage and continues to wait for molding.

[0081] Preferably, the range of the second preset temperature threshold is preferably -2 ± 0.2 degrees, but not limited thereto, and can be adjusted according to the actual situation specifically.

[0082] Further, as Figure 6 shown, the molding adjustment module 4 includes:

[0083] The molding stop calculation unit 41 is used to control the compressor and the motor to stop working and calculate the stop time;

[0084] It should be noted that at the timing of ice cream molding, the compressor and the motor are controlled to stop working and enter the heat preservation maintenance state to maintain the shape and taste of the ice cream and calculate the stop time.

[0085] The first molding processing unit 42 is used to control the motor to perform stirring work at a third preset rotation speed and a single stirring direction when the stop time reaches the preset time threshold;

[0086] It should be noted that in the heat preservation state, in order to keep the ice cream still having a good taste and shape, that is, the ice cream is neither too hard nor too soft, the present invention controls the motor to perform low-speed stirring work on the ice cream at a third preset speed and a single stirring direction to maintain the good taste and shape of the ice cream.

[0087] Preferably, the third preset speed is preferably 80±5RPM, but it is not limited thereto, and can be specifically adjusted according to the actual situation.

[0088] Preferably, the above single stirring direction is preferably the positive rotation direction, that is, the clockwise rotation direction, but it is not limited thereto, and can be specifically adjusted according to the actual situation.

[0089] The second forming processing unit 43 is used to judge whether the current temperature data is less than the first preset temperature adjustment threshold. If the judgment is yes, the stop time is initialized, and the forming stop calculation unit and the first forming processing unit are controlled to work again. If the judgment is no, the compressor is controlled to work, and the motor is controlled to perform stirring work at a third preset speed, and the forward and reverse stirring directions are alternately switched at a second preset interval time;

[0090] It should be noted that the temperature of the ice cream is continuously monitored. If the current temperature data is less than the first preset temperature adjustment threshold, it means that the temperature starts to be too low, which will cause the ice cream to harden and affect the taste. At this time, the refrigeration and stirring work are continued to gradually increase the temperature of the ice cream. If the current temperature data is greater than or equal to the first preset temperature adjustment threshold, it means that the temperature starts to be too high, which will cause the ice cream to become soft. At this time, the compressor is controlled to continue refrigeration work, and the motor is controlled to perform stirring work on the ice cream at a third preset speed, and the forward and reverse stirring directions are alternately switched at a second preset interval time. At this time, the stirring paddle will push the ice cream back and forth at a second preset interval time, so that the whole ice cream maintains a uniform cooling effect and maintains the optimal shape, so as to ensure that the overall hardness of the ice cream meets the production and customer requirements.

[0091] Preferably, the first preset temperature adjustment threshold is preferably -4±0.2 degrees, but it is not limited thereto, and can be specifically adjusted according to the actual situation.

[0092] The second preset interval time is preferably 60s, but it is not limited thereto, and can be specifically adjusted according to the actual situation. In the above stage of this embodiment, the speed of the motor is reduced to 80RPM, and the material is continuously stirred at intervals of 60 seconds in the positive direction and 60 seconds in the negative direction, which can improve the expansion rate and taste of the ice cream and improve the shape of the ice cream during forming.

[0093] The third shaping processing unit 44 is configured to determine whether the current temperature data is less than a second preset temperature adjustment threshold. If the determination result is yes, the stop time is initialized, and the shaping stop calculation unit, the first shaping processing unit, and the second shaping processing unit are controlled to work again. If the determination result is no, the compressor is continuously controlled to work, and the motor is controlled to stir at a third preset speed, and the forward and reverse stirring directions are alternately switched at a second preset interval time, and then the third shaping processing unit is controlled to work again.

[0094] It should be noted that the ice cream temperature is continuously monitored. If the current temperature data is less than the second preset temperature adjustment threshold, it means that the temperature is too low, which will cause the final ice cream to become hard and affect the taste. At this time, the refrigeration and stirring work are stopped, and the hardness maintenance work is carried out again. If the current temperature data is greater than or equal to the second preset temperature adjustment threshold, it means that the temperature is relatively high, which will cause the final ice cream to become soft. At this time, the compressor is controlled to continue the refrigeration work, and the motor is controlled to stir the ice cream at a third preset speed, and the forward and reverse stirring directions are alternately switched at a second preset interval time. At this time, the stirring paddle will push the ice cream back and forth at a second preset interval time, so that the ice cream as a whole maintains a uniform cooling effect and continues to maintain the optimal shape, so as to ensure that the overall hardness of the ice cream meets the production and customer requirements, and further meets the taste requirements.

[0095] Preferably, the second preset temperature adjustment threshold is preferably -2 ± 0.2 degrees, but it is not limited thereto, and can be specifically adjusted according to the actual situation.

[0096] In summary, the present invention adopts different motor stirring control logics in different working states, which can avoid local agglomeration or granular appearance of materials during production, improve the expansion rate and taste of the ice cream during shaping, and maintain the overall hardness of the ice cream during the heat preservation stage, thereby improving the shape and taste of the ice cream for discharging and eating, and meeting the actual needs of users.

[0097] Finally, it should be noted that the above embodiments are only specific embodiments of the present invention, which are used to illustrate the technical solutions of the present invention, rather than to limit them. The protection scope of the present invention is not limited thereto. Although the present invention has been described in detail with reference to the foregoing embodiments, those of ordinary skill in the art should understand that: any person skilled in the art within the technical scope disclosed by the present invention can still modify the technical solutions recorded in the foregoing embodiments, or can easily think of changes, or perform equivalent replacements for some of the technical features; and these modifications, changes or replacements do not make the essence of the corresponding technical solutions deviate from the scope of the technical solutions of the embodiments of the present invention, and should all be covered by the protection scope of the present invention. Therefore, the protection scope of the present invention should be subject to the protection scope of the claims.

Claims

1. A control method for improving the overrun rate and taste of ice cream, characterized in that: include: Obtain the current temperature data in the material making chamber in real time; Start the compressor and control the motor to perform high-speed stirring; When the current temperature data meets the preset expansion rate triggering rule, the motor is controlled to adjust the expansion rate; When the current temperature data meets the preset molding trigger rule, the motor and the compressor are controlled to maintain the hardness of the ice cream.

2. The method for improving the overrun and taste of ice cream according to claim 1, characterized in that: The step of controlling the motor to perform high-speed stirring comprises: The motor is controlled to perform stirring at a first preset speed and in a single stirring direction.

3. The method for improving the overrun and taste of ice cream according to claim 1, characterized in that: The preset expansion rate triggering rules include: It is determined whether the current temperature data is within a first preset temperature threshold range. If it is determined to be yes, it means that the preset expansion rate trigger rule is satisfied. If it is determined to be no, it means that the preset expansion rate trigger rule is not satisfied.

4. The method for improving the overrun and taste of ice cream according to claim 1, characterized in that: The step of controlling the motor to adjust the expansion rate comprises: The motor is controlled to perform stirring at a second preset speed, and the forward and reverse stirring directions are alternately switched at a first preset interval.

5. The method for improving the overrun and taste of ice cream according to claim 1, characterized in that: The preset forming triggering rules include: It is determined whether the current temperature data is within a second preset temperature threshold range. If it is determined to be yes, it means that the preset molding trigger rule is satisfied. If it is determined to be no, it means that the preset molding trigger rule is not satisfied.

6. The method for improving the overrun and taste of ice cream according to claim 1, characterized in that: The step of controlling the motor and the compressor to maintain the hardness of the ice cream includes: S1, controlling the compressor and the motor to stop working, and calculating the stop time; S2. When the stop time reaches a preset time threshold, controlling the motor to perform stirring at a third preset speed and in a single stirring direction; S3, determining whether the current temperature data is less than a first preset temperature adjustment threshold, If the answer is yes, the stop time is initialized and the process returns to step S1. If the judgment is no, the compressor is controlled to work, and the motor is controlled to perform stirring at a third preset speed, and the forward and reverse stirring directions are alternately switched at a second preset interval; S4, determine whether the current temperature data is less than the second preset temperature adjustment threshold value. If it is judged to be yes, initialize the stop time and return to step S1. If it is judged to be no, continue to control the compressor to work, and control the motor to stir at a third preset speed, and alternately switch the forward and reverse stirring directions at a second preset interval time, and then return to step S4.

7. A control system for improving the overrun rate and taste of ice cream, characterized in that: include: An acquisition module is used to obtain the current temperature data in the material making chamber in real time; The material processing module is used to start the compressor and control the motor to perform high-speed stirring; An expansion rate adjustment module, used to control the motor to adjust the expansion rate when the current temperature data meets the preset expansion rate trigger rule; The molding adjustment module is used to control the motor and the compressor to maintain the hardness of the ice cream when the current temperature data meets the preset molding trigger rule.

8. The control system for improving the overrun rate and taste of ice cream according to claim 7, characterized in that: The material processing module comprises: The material processing unit is used to control the motor to perform stirring at a first preset speed and in a single stirring direction.

9. The control system for improving the overrun rate and taste of ice cream according to claim 7, characterized in that: The expansion rate adjustment module comprises: The expansion rate adjustment unit is used to control the motor to perform stirring at a second preset speed and to alternately switch the forward and reverse stirring directions at a first preset interval.

10. The control system for improving the overrun rate and taste of ice cream according to claim 7, characterized in that: The molding adjustment module comprises: A molding stop calculation unit, used for controlling the compressor and the motor to stop working, and calculating the stop time; A first molding processing unit, used for controlling the motor to perform stirring at a third preset speed and a single stirring direction when the stop time reaches a preset time threshold; The second forming processing unit is used to determine whether the current temperature data is less than a first preset temperature adjustment threshold value, If the judgment is yes, the stop time is initialized, and the molding stop calculation unit and the first molding processing unit are controlled to work again. If the judgment is no, the compressor is controlled to work, and the motor is controlled to perform stirring at a third preset speed, and the forward and reverse stirring directions are alternately switched at a second preset interval; The third molding processing unit is used to determine whether the current temperature data is less than the second preset temperature adjustment threshold value. If it is judged to be yes, the stop time is initialized, and the molding stop calculation unit, the first molding processing unit and the second molding processing unit are controlled to work again. If it is judged to be no, the compressor is continuously controlled to work, and the motor is controlled to perform stirring at a third preset speed, and the forward and reverse stirring directions are alternately switched at a second preset interval time, and then the third molding processing unit is controlled to work again.

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