Control system and method of bartending machine

Abstract

The invention belongs to the technical field of bartending, and particularly relates to a bartending machine control system and method.The bartending machine control method comprises the following steps that capsule types are obtained, and a bartending formula is matched according to the capsule types; the bartending machine is controlled to be switched from the standby state to the exhaust state, and a conveying pump is started; data of a first liquid level sensor are obtained in real time, whether liquid passes or not is judged, and if yes, the two-position three-way valve is switched to a liquid drainage channel from the exhaust channel; acquiring a current first liquid extraction amount, judging whether the first liquid extraction amount is matched with the bartending formula or not, and if yes, adjusting the bartending machine to be in a liquid discharge state; data of a second liquid level sensor are obtained in real time, and whether liquid passes or not is judged; the invention provides a sequential air management method aiming at the common problems of odor tainting and pollution in the continuous wine making process so as to reduce the crosstalk problem caused by liquid residues in the wine making process.

Description

Technical Field

[0001] The invention belongs to the technical field of cocktail mixing, and in particular relates to a control system and method for a cocktail mixing machine. Background Art

[0002] In recent years, with the significant rise in socioeconomic status and the deepening trend of consumption upgrades, consumers have increasingly demanded diversified spiritual enjoyment, leading to rapid growth in the low-alcohol beverage market. Young people are increasingly driving the popularity of home cocktailing. As a cultural medium that combines artistry and layered flavor, cocktail creation relies heavily on the bartender's precise control over a complex system of ingredients. Cocktail ingredients are primarily categorized into three categories: base liquor (50%-75% of the drink's volume, including six internationally recognized alcoholic beverages such as whiskey, tequila, and vodka); auxiliary ingredients (such as juice, syrup, and bitters, which balance the base liquor's potency and rich flavor); and garnishes (such as lemon slices and cherries, which serve both aesthetic and gustatory functions). Traditional manual cocktailing requires manually mixing multiple ingredients in a shaker according to specific ratios based on scientific principles (such as flavor balance, cooling and water-dissolving effects during physical mixing). This high level of skill presents a significant technical barrier for the average user.

[0003] To reduce the difficulty of mixing cocktails at home, automated mixing equipment has emerged. For example, Chinese utility model patent publication number CN210215312U discloses a cocktail mixing system that includes a controller, several raw material containers, several electric pumps, and a mixer. The input ends of the several electric pumps are connected to the interiors of several raw material containers via a first pipe, and the output ends of the several electric pumps are connected to the mixer via a second pipe. Both the electric pumps and the mixer are electrically connected to the controller. This solution can automatically mix cocktail ingredients, reducing the workload of bartenders and over-reliance on bartenders, who have high labor costs, while ensuring standardization of each repeated mix.

[0004] However, the above solution is only applicable to the repeated mixing of the same type of cocktail. Under the demand for diversified cocktail mixing, for example, different users use the cocktail mixer in turn, hoping to mix different cocktails according to their own tastes. At this time, since the residual liquor in the pipeline and back-end components (such as the mixing system) is usually not completely discharged during the cocktail mixing process, when making a different type of cocktail next time, the residual liquor will be mixed with the current liquor, causing the problem of flavor cross-contamination. Moreover, if the cocktail mixer is not used for a long time, it may even deteriorate.

[0005] Therefore, there is an urgent need for a cocktail mixing solution that reduces residual liquid crosstalk. Summary of the Invention

[0006] The object of the present invention is to provide a control system and method for a cocktail mixer to partially alleviate or solve the above-mentioned problems and reduce the crosstalk problem of residual liquid.

[0007] In order to solve the above-mentioned technical problems, the present invention specifically adopts the following technical solutions: A method for controlling a cocktail mixer comprises the following steps: S100, obtaining a capsule type and matching a cocktail recipe according to the capsule type; S200, controlling the cocktail mixer to switch from a standby state to an exhaust state, and starting a delivery pump to sequentially extract at least one liquid from at least one cocktail mixing unit according to the cocktail recipe; in the exhaust state, the second valve is closed, the two-position three-way valve is switched to an exhaust passage, and the first valve corresponding to the cocktail mixing unit is opened; S300, acquiring data from the first liquid level sensor in real time and determining whether liquid is passing through. If so, switching the two-position three-way valve from the exhaust passage to the liquid discharge passage to adjust the cocktail mixer to the cocktail making state; otherwise, maintaining the exhaust state; S400: Obtain the current amount of the first liquid extracted, and determine whether the first liquid extracted matches the cocktail recipe. If so, adjust the cocktail mixer to a draining state; otherwise, maintain the cocktail making state. In the draining state, the second valve is opened, the two-position three-way valve is switched to a draining passage, and the first valve corresponding to the cocktail mixing unit is closed, allowing air to enter the mixing line to discharge the residual liquid therein. S500, acquiring data from the second liquid level sensor in real time and determining whether liquid is passing through the liquid level sensor; if so, maintaining the liquid discharge state; otherwise, adjusting the cocktail mixer to a standby state; Among them, the exhaust state means that the first interface and the third interface of the two-position three-way valve are open, the second interface is closed, and the air can be discharged from the third interface; the liquid discharge state means that the first interface and the second interface of the two-position three-way valve are open, the third interface is closed, and the liquid can flow in the cocktail mixer through the first interface and the second interface.

[0008] As an improvement, in S500, before adjusting the cocktail mixer to the standby state, the following steps are further included: S450, adjusting the cocktail mixer to a pre-cleaning state; in the pre-cleaning state, the second valve is closed, the two-position three-way valve is switched to the exhaust passage, and the first valve corresponding to the cleaning unit is opened; S460, acquiring data from the first liquid level sensor in real time and determining whether liquid is passing through the liquid level sensor; if so, switching the two-position three-way valve from the exhaust passage to the drain passage to switch the cocktail mixer to a continuous cleaning state; otherwise, maintaining the pre-cleaning state; S470, obtaining the current amount of the second liquid extracted, and determining whether the second liquid extracted has reached a preset cleaning water volume; if so, adjusting the cocktail mixer to a draining state; otherwise, maintaining a continuous cleaning state; in the draining state, the first valve corresponding to the cleaning unit is closed, the second valve is opened, and the two-position three-way valve is switched to a draining passage; S480, acquiring data from the second liquid level sensor in real time, and determining whether liquid is passing through; if so, maintaining the liquid discharge state; otherwise, adjusting the cocktail mixer to a standby state.

[0009] As an improvement, before executing step S450, the following steps are further included: S440, obtaining the sugar content in the cocktail recipe, and matching the preset amount of washing water according to the sugar content.

[0010] As an improvement, the cocktail mixer further includes a refrigeration system, and before step S100, further steps are included: S110, controlling the refrigeration system to turn on and enter a refrigeration state; Accordingly, before step S200, the following steps are also included: S210, obtaining a first temperature of the cooling pipe of the refrigeration system, and determining whether the first temperature reaches a preset temperature, if so, proceeding to S200, otherwise maintaining the refrigeration state, or prompting manual inspection.

[0011] As an improvement, In the wine-making state, the specific steps of wine-making include: S600, obtaining the wine temperature range input by the user; S610, obtaining the current temperature of the wine, and determining whether the current temperature of the wine is within the wine temperature range; if so, maintaining the current working state, the working state at least including the liquid extraction speed; otherwise, executing S620; S620, determine whether the current wine temperature is greater than the first preset temperature. If so, switch the current first extraction speed to the second extraction speed; otherwise, switch the first extraction speed to the third extraction speed, and repeat S610; wherein the third extraction speed, the first extraction speed, and the second extraction speed gradually decrease.

[0012] The present invention also provides a control system for a cocktail mixer, comprising: a recipe matching module, configured to obtain a capsule type and match a cocktail recipe according to the capsule type; The exhaust module is configured to control the cocktail mixer to switch from a standby state to an exhaust state, and start the delivery pump to extract at least one liquid from at least one cocktail mixing unit in sequence according to the cocktail recipe; in the exhaust state, the second valve is closed, the two-position three-way valve is switched to the exhaust passage, and the first valve corresponding to the cocktail mixing unit is opened; The wine making module is configured to obtain data from the first liquid level sensor in real time and determine whether liquid is passing through. If so, the two-position three-way valve is switched from the exhaust passage to the liquid discharge passage to adjust the cocktail machine to the wine making state; otherwise, the exhaust state is maintained. The liquid discharge module is configured to obtain the current amount of the first liquid extracted and determine whether the first liquid extracted matches the cocktail recipe. If so, the cocktail mixer is adjusted to the liquid discharge state; otherwise, the cocktail mixer is maintained in the cocktail making state. In the liquid discharge state, the second valve is opened, the two-position three-way valve is switched to the liquid discharge passage, and the first valve corresponding to the cocktail mixing unit is closed, so that air can enter the mixing pipeline to discharge the residual liquid therein. The termination module is configured to obtain data from the second liquid level sensor in real time and determine whether liquid has passed through. If so, the termination module maintains the liquid discharge state; otherwise, the termination module adjusts the cocktail mixer to the standby state. Among them, the exhaust state means that the first interface and the third interface of the two-position three-way valve are open, the second interface is closed, and the air can be discharged from the third interface; the liquid discharge state means that the first interface and the second interface of the two-position three-way valve are open, the third interface is closed, and the liquid can flow in the cocktail mixer through the first interface and the second interface.

[0013] As an improvement, it also includes: Cleaning module: configured to adjust the cocktail mixer to a pre-cleaning state; in the pre-cleaning state, the second valve is closed, the two-position three-way valve is switched to the exhaust passage, and the first valve corresponding to the cleaning unit is opened; data from the first liquid level sensor is obtained in real time, and it is determined whether there is liquid passing through. If so, the two-position three-way valve is switched from the exhaust passage to the drainage passage to switch the cocktail mixer to a continuous cleaning state, otherwise the pre-cleaning state is maintained; the current second liquid extraction volume is obtained, and it is determined whether the second liquid extraction volume reaches a preset cleaning water volume. If so, the cocktail mixer is adjusted to a drainage state, otherwise the continuous cleaning state is maintained; in the drainage state, the first valve corresponding to the cleaning unit is closed, the second valve is opened, and the two-position three-way valve is switched to the drainage passage.

[0014] As an improvement, it also includes: The cleaning water volume matching module is configured to obtain the sugar content in the cocktail recipe and match the liquid extraction volume according to the sugar content.

[0015] As an improvement, it also includes: Refrigeration module: configured to control the refrigeration system to turn on and enter the refrigeration state; obtain the first temperature of the cooling pipe of the refrigeration system, and determine whether the first temperature reaches the preset temperature. If so, enter S200, otherwise maintain the refrigeration state, or remind manual verification.

[0016] As an improvement, it also includes: Wine temperature control module: configured to obtain the wine temperature range input by the user; obtain the current wine temperature, and determine whether the current wine temperature is within the wine temperature range. If so, maintain the current working state, and the working state at least includes the liquid extraction speed; determine whether the current wine temperature is greater than the first preset temperature. If so, switch the current first extraction speed to the second extraction speed, otherwise switch the first extraction speed to the third extraction speed, and repeat S610; wherein, the third extraction speed, the first extraction speed and the second extraction speed gradually decrease.

[0017] The principles and beneficial technical effects of the present invention are: In response to the common cross-flavor and contamination problems in the continuous wine-making process, this application actually provides a timed air management method, which can simultaneously perform liquid emptying and mixing without additional power, so as to reduce the cross-talk problem caused by liquid residue in the wine-making process.

[0018] Specifically, before making wine, as the cocktail mixing unit extracts liquid, the squeezing effect of the liquid is used to synchronously expel excess air from the cocktail mixer to prevent the auxiliary materials in the capsule from flowing out prematurely. During the wine making process, at least one type of wine (usually multiple types) is continuously extracted and enters the capsule system and the mixing system in turn for mixing and discharge. After making wine, air is further introduced to force out the wine, thereby emptying the residual liquid in the pipeline. During the entire process, the power source is always only the delivery pump, which reduces crosstalk without increasing the difficulty of equipment and control too much.

[0019] Furthermore, the present application also provides a timed air management method that integrates wine making and cleaning. After the wine making is completed, the wine in the pipeline is doubly cleaned with clean water and air to prevent raw materials such as wine syrup from remaining in the pipeline, further reducing the risk of cross-flavoring.

[0020] Furthermore, in response to the different optimal drinking temperatures of different types of wine and the personalized needs of users, the present application provides a temperature adaptive adjustment solution. Specifically, during the refrigeration process, the working state of the refrigeration system remains unchanged (that is, during the liquid extraction and temperature control process, the power / set temperature of the refrigeration plate remains unchanged). Only by adjusting the liquid extraction speed, the heat exchange time of the liquid in the refrigeration system is adjusted to change the final temperature of the wine, which can avoid problems such as high energy consumption caused by frequent adjustment of the refrigeration system. BRIEF DESCRIPTION OF THE DRAWINGS

[0021] In order to more clearly illustrate the embodiments of the present invention or the technical solutions in the prior art, the following is a brief introduction to the drawings required for the embodiments or the description of the prior art. In all drawings, similar elements or parts are generally identified by similar reference numerals. In the drawings, the various elements or parts are not necessarily drawn according to the actual scale. Obviously, the drawings described below are some embodiments of the present invention. For those of ordinary skill in the art, other drawings can also be obtained based on these drawings without inventive work.

[0022] Figure 1 1 is a front view of a cocktail mixer according to an embodiment of the present invention; Figure 2 1 is a side view of a cocktail mixer according to an embodiment of the present invention; Figure 3 This is a rear view of the cocktail mixer according to an embodiment of the present invention; Figure 4 Schematic diagram of the internal structure of a cocktail mixer according to an embodiment of the present invention; Figure 5 1 is a top view of a cocktail mixer according to an embodiment of the present invention; Figure 6 is a cross-sectional view of a capsule system according to an embodiment of the present invention; Figure 7 An exploded diagram of a refrigeration system according to an embodiment of the present invention; Figure 8 is a cross-sectional view of a mixing system according to an embodiment of the present invention; Figure 9 Schematic diagram of the modular structure of a cocktail mixer according to an embodiment of the present invention; Figure 10 Flowchart of a control method for a cocktail mixer according to an embodiment of the present invention.

[0023] Markings in the figure: 1. Rack; 2. Capsule system; 201. Upper ejector; 202. Upper shell; 203. Capsule; 204. Lower shell; 205. Lower ejector; 3. Proportioning system; 301. Delivery pump; 302. First fixing member; 303. Two-position three-way valve; 304. Second fixing member; 305. First liquid level sensor; 306. Air filter; 307. Second valve; 308. Liquid flow meter; 309. First valve; 310. Turning interface; 311. Cross interface; 312. Six-way interface; 313. Mixing pipeline; 314. Inlet pipeline; 4. Main control module; 5. Refrigeration system; 501. Heat dissipation element; 502. Refrigeration fin; 503. Refrigeration plate; 504 , cooling pipe; 5041, straight section; 5042, bending section; 505, temperature sensor; 506, insulation layer; 6, mixing system; 601, static mixing plate; 602, mixing device body; 603, mixing terminal; 7, display screen; 8, support; 9, quick-plug interface; 10, liquid inlet pipeline; 11, liquid storage container; 12, container base; 13, bottom plate; 14, wine glass base; 15, foot pad; 16, wine glass; 17, rack fixing; 18, power switch; 19, mixing system fixing; 20, power supply support; 21, power supply; 22, refrigeration system support; 23, through-plate turning interface; 24, through-plate straight-through interface; 25, second liquid level sensor; 26, cocktail mixing unit. DETAILED DESCRIPTION

[0024] To make the purpose, technical solutions, and advantages of the embodiments of the present invention more clear, the technical solutions in the embodiments of the present invention will be clearly and completely described below in conjunction with the accompanying drawings in the embodiments of the present invention. Obviously, the described embodiments are only part of the embodiments of the present invention, not all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without making creative efforts are within the scope of protection of the present invention.

[0025] Herein, the use of suffixes such as "module", "component" or "unit" to indicate elements is only for the purpose of facilitating the description of the present invention and has no specific meaning in itself. Therefore, "module", "component" or "unit" can be used interchangeably. Herein, the orientation or positional relationship indicated by the terms "upper", "lower", "inside", "outside", "front", "back", "one end", "the other end", etc. is based on the orientation or positional relationship shown in the accompanying drawings and is only for the convenience of describing the present invention and simplifying the description, and does not indicate or imply that the device or element referred to must have a specific orientation, be constructed and operated in a specific orientation, and therefore cannot be understood as limiting the present invention. In addition, the terms "first" and "second" are used for descriptive purposes only and cannot be understood as indicating or implying relative importance.

[0026] As used herein, unless otherwise expressly specified or limited, the terms "installed," "provided with," "connected," etc., should be understood broadly. For example, "connected" can mean fixed, removable, or integral; it can mean mechanical, direct, or indirect through an intermediary, or it can mean internal communication between two components. Those skilled in the art will understand the specific meanings of these terms in the present invention. As used herein, "plurality" means two or more, including two, three, four, five, etc.

[0027] Example 1 This embodiment is basically as shown in the attached Figure 1-9 Shown: See Figures 1-4 This embodiment provides a cocktail mixer, including a frame 1 and at least one cocktail mixing unit 26, as well as a proportioning system 3, a capsule system 2 and a mixing system 6 connected to the cocktail mixing unit in sequence, and a second liquid level sensor 25 is provided at the output end of the mixing system 6.

[0028] The cocktail mixing unit 26 includes a liquid storage container 11 and a liquid inlet pipeline 10, and the liquid inlet pipeline 10 is provided with a liquid flow meter and a first valve.

[0029] The proportioning system 3 includes a mixing pipeline 313, the first end of which is connected to the liquid inlet pipeline 10, and a delivery pump 301 and a two-position three-way valve 303 are sequentially arranged on the mixing pipeline 313. The first interface and the second interface of the two-position three-way valve 303 are respectively connected to the mixing pipeline, and the third interface of the two-position three-way valve 303 is connected to the external environment.

[0030] The first end of the mixing pipeline is further connected to an air intake pipeline, and a second valve is provided on the air intake pipeline. The first valve and the second valve can both be normally closed two-position two-way valves.

[0031] When one of the first valves is opened and the second valve is closed, the two-position three-way valve is adjusted to the first state, the delivery pump is controlled to start working, and the air in the liquid inlet pipeline is discharged from the third interface through the mixing pipeline; when the first liquid level sensor detects that liquid is passing, the two-position three-way valve is controlled to switch to the second state, and the liquid in the liquid inlet pipeline can pass through the proportioning system, the capsule system and the mixing system in sequence before being discharged; when the liquid is extracted (quantitatively extracted by the liquid flow meter), the first valve is closed and the second valve is opened at the same time, and external air enters the mixing pipeline, squeezing the liquid in the mixing pipeline into the capsule system and the mixing system before being discharged; when the second liquid level sensor detects that no liquid is passing, the delivery pump and the second valve are closed to complete the wine making. At this time, there is basically no liquid remaining in the mixing pipeline, the capsule system and the mixing system. Among them, the first state refers to the first interface and the third interface of the two-position three-way valve being open, the second interface being closed, and the air can be discharged from the third interface; the second state refers to the first interface and the second interface of the two-position three-way valve being open, and the third interface being closed, and the liquid can circulate in the cocktail machine through the first interface and the second interface.

[0032] The cocktail mixer with the above structure actually provides a timed air management strategy, which can simultaneously perform liquid emptying and mixing without additional power. That is to say, the power source in this application is only the delivery pump, which has the advantages of simple structure and low maintenance cost, and can greatly alleviate the common cross-flavor and contamination problems of the cocktail mixer during the continuous wine making process.

[0033] Specifically, before the liquid enters the mixing pipeline, the air in the pipeline is discharged to the outside air through the third interface, avoiding the problem of the air initially retained in the pipeline entering the capsule and discharging the substance in the capsule prematurely; and after the wine enters, the liquid in the pipeline enters the capsule system through the second interface, and enters the mixing system together with the substance in the capsule to mix. During the mixing process, no additional power is needed for mixing, that is, as the air empties the liquid in the pipeline, the wine and the substance in the capsule can enter the mixer to complete the mixing, and finally there is no liquid residue in the pipeline, avoiding the cross-flavor of different batches of beverages.

[0034] In some embodiments, the cocktail mixer is further provided with a cleaning unit. The cleaning unit has the same structure as the cocktail mixer, that is, the cleaning unit includes a liquid storage container 11 and a liquid inlet pipeline 10. The liquid inlet pipeline 10 is also provided with a liquid flow meter and a first valve. The difference between the cleaning unit and the cocktail mixer is that the liquid in the liquid storage container 11 of the cleaning unit is water. After the wine is made, the first valve in the cleaning unit is opened, while the second valve is closed. At the same time, the two-position three-way valve is maintained in the second state, and the delivery pump is controlled to start working. The water in the cleaning unit flows out after passing through the proportioning system, the capsule system, and the mixing system in sequence. When the cleaning is completed (quantitative extraction is performed by the liquid flow meter), the two-position three-way valve is switched to the first state, the second valve is opened, the first valve is closed, and the water in the mixing pipeline, the capsule system, and the mixing system is evacuated through air.

[0035] In other words, this application also provides a self-cleaning solution. After the wine making is completed, the wine in the pipeline is double-cleaned with clean water and air to further prevent the occurrence of food hygiene problems related to beverages.

[0036] To understand the above solution, see Figure 9 , provides a modular structure diagram of the above solution, in which YL-L1, YL-L2, YL-L3, YL-L4, YL-L5, and YL-L6 are all first valves (two-position two-way valves); YL-F1, YL-F2, YL-F3, YL-F5, YL-F6, and YL-F7 are all flow meters; YL-K1 and YL-K2 are both air filters; YL-F4 is the second valve (two-position two-way valve); YL-B1 is a delivery pump; LY-W1 is the first liquid level sensor; LY-W2 is the second liquid level sensor; YL-J1 is the capsule system; LY-H1 is the mixing system; YL-E1 is the refrigeration system; and YL-L7 is a two-position three-way valve.

[0037] In some embodiments, the cocktail mixer is further provided with a main control module 4 , and the above-mentioned wine making and cleaning processes are controlled and completed by the main control module 4 .

[0038] In some embodiments, see Figure 5 The air intake line 314 is provided with an air filter 306 .

[0039] In some embodiments, the third interface is also connected to an external air filter.

[0040] In some embodiments, the cocktail machine is further provided with a display screen 7, which is used to display at least the current state of the cocktail machine and cocktail information. In some embodiments, the display screen 7 is an interactive screen, and the user can select the type of cocktail through the display screen 7 and control the operation of the cocktail machine.

[0041] In some embodiments, the delivery pump 301 is a gas-liquid dual-purpose pump, which can pump both gas and liquid.

[0042] In some embodiments, see Figure 7 , further comprising a refrigeration system comprising a heat dissipation element 501, cooling fins 502, cooling plates 503, cooling pipes 504, temperature sensors 505, and insulation layers 506. The refrigeration system is disposed on the mixing pipeline. In other embodiments, the refrigeration system is disposed at the output end of the mixing system. The wine mixed by the mixing system is cooled by the refrigeration system and then directly discharged into an external container (e.g., a wine glass), thereby greatly minimizing heat loss and ensuring an optimal drinking experience.

[0043] In some specific embodiments, the refrigeration system utilizes a semiconductor refrigeration system. The principle is as follows: when current flows through a thermocouple pair formed by connecting an N-type semiconductor material and a P-type semiconductor material, heat transfer occurs between the two ends, creating a temperature difference between the hot and cold ends. During operation, the semiconductor refrigeration plate cools the cooling plate to -15°C, and the resulting cooling energy is stored within the cooling plate. The cooling plate and thermally conductive copper tube are combined, and the resulting space is filled with high-performance thermal grease to ensure the cooling plate's thermal conductivity.

[0044] In some embodiments, the cooling tube 504 adopts a bending design, similar to an "S"-shaped bending structure, and the total length of the cooling tube 504 is 8-10 times (preferably 9 times) the height of the refrigeration system.

[0045] In some specific embodiments, see Figure 7 The cooling tube includes a straight section 5041 and a bent section 5042 that are alternately connected in sequence. The straight section 5041 is parallel to the height direction of the refrigeration system, and the opening of the bent section 5042 is toward the top or bottom of the refrigeration system. Multiple straight sections 5041 can be connected in sequence. The refrigeration system with the above structure can enable the liquid to fully exchange heat after entering the cooling tube, thereby achieving a better cooling effect.

[0046] In some embodiments, the cooling tube is a copper tube.

[0047] In some embodiments, temperature sensors are provided at both the liquid inlet and outlet ends of the cooling tube to ensure that the two refrigeration plates provide more balanced cooling to the refrigeration plate, while also being able to monitor the cooling effect of the wine before and after flowing into the refrigeration plate, ensuring a more stable cooling effect.

[0048] Whether it is a refrigeration system located on the mixing pipeline or at the output end of the mixing system, it can quickly cool a cocktail to a low temperature suitable for drinking during the cocktail making process, realizing integrated mixing and refrigeration. The user does not need to add ice cubes separately to cool the cocktail after the cocktail is made (the ice cubes will melt quickly and dilute the flavor and taste of the cocktail itself).

[0049] In some embodiments, see Figure 6 The capsule system includes an upper shell 201 and a lower shell 202, which are combined to form a receiving cavity for receiving a capsule 203. The upper shell 201 and the lower shell 202 are respectively provided with an upper ejector pin 201 and a lower ejector pin 202 connected to the receiving cavity; the upper ejector pin and the lower ejector pin pierce the top and bottom of the capsule respectively, and are respectively connected to the liquid inlet and liquid outlet of the mixing pipeline, or the lower ejector pin is directly connected to the liquid inlet of the mixing system.

[0050] The capsule contains a complex of auxiliary ingredients used to blend the base liquor and enrich the flavor layer, including fruit juice, syrup, bitters, etc. Each capsule is the flavor package of a cocktail, such as a Margarita capsule or a whiskey sour capsule. The ingredients inside the capsule are various auxiliary ingredients other than the base liquor, and they are ultimately in a liquid state. Such internal ingredients are more stable and have a longer storage period. It is more convenient for users to use, without having to prepare the various auxiliary ingredients required for cocktail making. At the same time, there is no need to brew or squeeze juice like traditional patents. The use of capsules greatly improves user convenience.

[0051] In some embodiments, see Figure 8 The mixing system includes a mixing device body 602, a static mixing plate 601, and mixing terminals 603. The static mixing plate 601 is located within the mixing device body 602, and the mixing terminals 603 are provided at both ends of the static mixing plate 601. The static mixing plate is composed of multiple spiral blades arranged along the length of the mixing device body. Adjacent spiral blades rotate in opposite directions to generate vortexes in the wine within the mixing device body. The mixing system can be selected from existing static mixers on the market, and will not be described in detail here.

[0052] In some embodiments, a power supply 21 is further included, and the power supply 21 is a DC switching power supply.

[0053] In some embodiments, the cocktail mixer is provided with five units. To use the cocktail mixer, the user simply unscrews the bottle caps of the five base liquors required for the cocktail recipe, connects them to the liquid inlet pipe via the quick-connect connector, and simultaneously connects the drinking water from the cleaning unit to the liquid inlet pipe. This reduces the user's preparation workload compared to traditional fixed wine storage containers. When the user is finished using the cocktail mixer, they can remove the base liquors, replace the bottle caps, and store the used base liquors.

[0054] In some embodiments, the cocktail mixer includes a frame 1, specifically comprising a base plate 13, a wine glass base 14, a power supply support 20, a refrigeration system support 22, and a frame fixture 17, each disposed on the base plate. The power supply support 20 is provided with a power supply 21 for powering the entire cocktail mixer. The frame is provided with a power switch 18. The refrigeration system is provided on the refrigeration system support 22. The wine glass base corresponds to the liquid outlet of the mixing system or refrigeration system. When a wine glass is placed on the wine glass base 14, the wine can directly enter the wine glass. In some embodiments, the frame 1 is also provided with a first fixture 302 for mounting a two-position three-way valve 303, a second fixture 304 for mounting a first liquid level sensor 305, a support 8 for supporting a quick-connect interface, and a mixing system fixture 19 for securing the mixing system. In some embodiments, the frame is also provided with a container base 12 corresponding to the liquid storage container, and a foot pad 15 is provided at the bottom of the base plate 13.

[0055] In some embodiments, the connection method of the various components of the cocktail mixer is as follows: First, the liquid inlet end of the liquid inlet pipeline 10 is connected to the liquid storage container through the turning interface 310, and the liquid outlet ends of two of the liquid inlet pipelines 10, the liquid inlet end of the mixing pipeline 313 and the air outlet end of the air inlet pipeline 314 are connected through the cross interface 311, and the two ends of the mixing pipeline 313 and the liquid outlet ends of the remaining four liquid inlet pipelines 10 are connected through the six-way interface 312, so that all branches are connected to the mixing pipeline 313 respectively. Then, the output end of the mixing pipeline 313 guides the liquid to the refrigeration system for refrigeration through the through-plate turning interface 23, and then leads it out and connects the liquid line back to the mixing pipeline 313 through the through-plate straight-through interface 24 and enters the capsule system.

[0056] In summary, this application realizes the energy reuse of residual liquid cleaning and hybrid power through closed-loop control of the gas-liquid dual-purpose pump, two-position three-way valve and liquid level sensor, achieving the synergy of zero-residue transportation and zero-energy consumption mixing, which is particularly suitable for users to continuously prepare cocktails with significant flavor differences.

[0057] Example 2 For the cocktail machine in embodiment 1, this embodiment provides a control method for the cocktail machine, see Figure 10 , including the following steps: S100: Acquire the type of capsule and match a cocktail recipe according to the type of capsule.

[0058] S200, controlling the cocktail mixer to switch from the standby state to the exhaust state, and starting the delivery pump, extracting at least one liquid (e.g., liquor) from at least one cocktail mixing unit in sequence according to the cocktail mixing recipe; in the exhaust state, the second valve is closed, the two-position three-way valve is switched to the exhaust passage (in the first embodiment, this state is also referred to as the "first state"), and the first valve corresponding to the cocktail mixing unit is opened; wherein, when extracting liquid, if there is only one liquid in the cocktail mixing recipe, then only one liquid is extracted; if there are multiple liquids, then the multiple liquors are sequentially extracted from the liquid storage containers of the multiple cocktail mixing units.

[0059] S300, real-time acquisition of data from the first liquid level sensor, and determination of whether liquid is passing through, if so, switching the two-position three-way valve from the exhaust passage to the liquid discharge passage (in Example 1, this state is also referred to as the "second state") to adjust the cocktail machine to the wine-making state, otherwise the exhaust state is maintained; that is, in the wine-making state, the cocktail machine extracts liquid from the liquid storage container, and at the same time transports the liquid through the liquid discharge passage to the rear-end capsule system and mixing system.

[0060] S400: Obtain the current first liquid extraction volume and determine whether the first liquid extraction volume matches the cocktail recipe. If so, adjust the cocktail mixer to the liquid discharge state; otherwise, maintain the cocktail preparation state. In the liquid discharge state, the second valve is opened, the two-position three-way valve is switched to the liquid discharge path, and the first valve corresponding to the cocktail mixing unit is closed to allow air to enter the mixing line and discharge the residual liquid therein. The first liquid extraction volume is calculated based on data from the liquid flow meter of each cocktail mixing unit.

[0061] S500: Real-time data from the second liquid level sensor is acquired to determine whether liquid is flowing through the liquid level sensor. If so, the liquid discharge state is maintained; otherwise, the cocktail mixer is switched to the standby state. It should be noted that before the liquid passes through the two-position three-way valve, no liquid is flowing through the second liquid level sensor. This does not constitute the "no liquid flowing" state, and the cocktail mixer is not switched to the standby state.

[0062] Among them, the exhaust state means that the first interface and the third interface of the two-position three-way valve are open, the second interface is closed, and the air can be discharged from the third interface; the liquid discharge state means that the first interface and the second interface of the two-position three-way valve are open, the third interface is closed, and the liquid can flow in the cocktail mixer through the first interface and the second interface.

[0063] In some embodiments, the cocktail recipe is pre-entered into the cocktail mixer by a user and includes at least the liquid types that match the capsule types and the extraction amount of each liquid. In S400, determining whether the extraction amount of the first liquid matches the cocktail recipe actually involves determining whether the extraction amount of the first liquid matches the total extraction amount of one or more liquids in the recipe.

[0064] In response to the common cross-flavor and contamination problems in the continuous wine-making process, this application actually provides a timed air management method, which can simultaneously perform liquid emptying and mixing without additional power, so as to reduce the cross-talk problem caused by liquid residue in the wine-making process.

[0065] Specifically, before making wine, as the cocktail mixing unit extracts liquid, the squeezing effect of the liquid is used to synchronously expel excess air from the cocktail mixer to prevent the auxiliary materials in the capsule from flowing out prematurely. During the wine making process, at least one type of wine (usually multiple types) is continuously extracted and enters the capsule system and the mixing system in turn for mixing and discharge. After making wine, air is further introduced to force out the wine, thereby emptying the residual liquid in the pipeline. During the entire process, the power source is always only the delivery pump, which reduces crosstalk without increasing the difficulty of equipment and control too much.

[0066] In some embodiments, in S500, before adjusting the cocktail mixer to the standby state, the process further includes the following steps: S450, adjusting the cocktail mixer to a pre-cleaning state, and extracting cleaning liquid from the cleaning unit; in the pre-cleaning state, the second valve is closed, the two-position three-way valve is switched to the exhaust passage, and the first valve corresponding to the cleaning unit is opened. S460, obtaining data from the first liquid level sensor in real time, and determining whether liquid (such as drinking water) passes through. If so, switching the two-position three-way valve from the exhaust passage to the drain passage to switch the cocktail mixer to a continuous cleaning state, otherwise maintaining the pre-cleaning state.

[0067] S470, obtain the current second liquid extraction volume, and determine whether the second liquid extraction volume reaches the preset cleaning water volume. If so, adjust the cocktail mixer to the drainage state, otherwise maintain the continuous cleaning state; in the drainage state, the first valve corresponding to the cleaning unit is closed, the second valve is opened, and the two-position three-way valve is switched to the drainage passage.

[0068] S480, acquiring data from the second liquid level sensor in real time, and determining whether liquid is passing through; if so, maintaining the liquid discharge state; otherwise, adjusting the cocktail mixer to a standby state.

[0069] In other words, this application actually provides a timed air management method that integrates wine making and cleaning. After the wine making is completed, the wine in the pipeline is doubly cleaned with clean water and air to prevent raw materials such as wine syrup (especially sticky substances such as syrup) from remaining in the pipeline, further reducing the risk of cross-flavoring and preventing the occurrence of beverage-related food hygiene problems.

[0070] In some embodiments, before executing step S450, the process further includes the following steps: S440: Obtain the sugar content of the cocktail recipe and match the preset cleaning water volume to the sugar content. Specifically, the system sets a corresponding cleaning water volume for different cocktail recipes with different sugar contents to account for the possibility of residual sticky substances in the recipes. This cleaning water volume can be pre-entered by the user or generated based on historical cleaning experience. For example, for recipes with a low sugar content, a base water volume of 200ml is sufficient for complete cleaning. However, for recipes with a high sugar content, the water volume can be adjusted to 300ml to fully clean the cocktail machine.

[0071] It should be noted that the sugar content in this article does not specifically refer to syrup as an auxiliary material, but refers to all auxiliary materials with viscosity, such as syrup, honey, jam, egg white, etc., so it is also called viscous substance in this article.

[0072] In other words, this solution provides an adaptive cleaning solution that matches the corresponding amount of cleaning water according to the sugar content in the formula, which can provide sufficient cleaning without causing excessive cleaning burden.

[0073] In some embodiments, the cocktail mixer further includes a refrigeration system. Prior to step S100, the mixer further includes step S110 of controlling the refrigeration system to turn on and enter a refrigeration state. Accordingly, prior to step S200, the mixer further includes step S210 of obtaining a first temperature of a cooling pipe of the refrigeration system and determining whether the first temperature reaches a preset temperature. If so, the mixer proceeds to step S200; otherwise, the mixer remains in the refrigeration state or prompts for manual verification. The cocktail recipe further includes a liquor temperature. Based on the liquor temperature, a preset temperature for the cooling pipe can be set. The specific setting method can be direct user input through the cocktail mixer interface, dynamic adjustment based on historical cocktail recipes for similar recipes, or automatic matching and association generated by the system based on the target liquor temperature in the current cocktail recipe. If the first temperature does not reach the preset temperature, it may be due to insufficient refrigeration time. If the first temperature does not reach the preset temperature for a long period of time, a manual verification can be prompted to rule out equipment failure.

[0074] In some embodiments, in the wine making state, the specific steps of making the wine include: S600: Obtain the wine temperature range input by the user.

[0075] S610: Obtain the current temperature of the liquid and determine whether it is within the specified temperature range. If so, maintain the current operating state, which includes at least the liquid extraction speed. Otherwise, proceed to S620. The current temperature of the liquid can be obtained by installing a temperature sensor at the liquid outlet of the cocktail mixer, and the liquid extraction speed can be obtained by installing a speed sensor in the mixing pipeline. The extraction speed can be adjusted by adjusting the power of the delivery pump.

[0076] S620, determine whether the current wine temperature is greater than the first preset temperature. If so, switch the current first extraction speed to the second extraction speed; otherwise, switch the first extraction speed to the third extraction speed, and repeat S610; wherein the third extraction speed, the first extraction speed, and the second extraction speed gradually decrease.

[0077] The optimal drinking temperature varies for different types of alcohol. For example, the optimal drinking temperature for some chilled spirits is usually lower, while for some hot sweet wines, over-cooling is not suitable at this time. Alternatively, although different types of alcohol have corresponding recommended drinking temperatures, the user's preferred temperature may differ from the recommended temperature. Based on the above background, the traditional approach is usually to change the refrigeration temperature of the refrigeration system to adjust the temperature of the liquor. This is completely different from the method. The present application provides a temperature adaptive adjustment scheme. Specifically, during the refrigeration process, the working state of the refrigeration system remains unchanged. By adjusting the liquid extraction speed, the heat exchange time of the liquid in the refrigeration system is adjusted to change the final temperature of the liquor, which can avoid problems such as high energy consumption caused by frequent adjustment of the refrigeration system.

[0078] In some embodiments, before S200, the step further includes: S150, matching the liquid extraction speed according to the total amount of liquid extracted in the cocktail recipe; The specific step of matching the extraction speed includes: determining whether the total amount of liquid is greater than a preset threshold; if so, matching the fourth extraction speed; otherwise, using the fifth extraction speed, wherein the fourth extraction speed is less than the fifth extraction speed. The preset threshold may be pre-entered by the user or obtained based on analysis of historical winemaking data.

[0079] That is, for the case of a large amount of wine, the present application provides a refrigeration mechanism with low speed and long time heat exchange, which avoids the problem of poor cooling effect caused by untimely cooling of the refrigeration system, thereby providing users with a more stable cooling effect.

[0080] In some embodiments, the steps further include: At step S700, the current wine extraction speed of step S620 is obtained. When the current extraction speed is the first extraction speed, the current washing water volume is maintained. When the current extraction speed is the third extraction speed, the washing water volume is adjusted according to a first decrement. When the current extraction speed is the second extraction speed, the washing water volume is adjusted according to a first increment. The first extraction speed, the second extraction speed, and the third extraction speed may also be within a speed range.

[0081] That is, when the wine extraction speed is the preset extraction speed (first extraction speed), the system preset cleaning water volume is used. When the extraction speed increases (third extraction speed), the amount of viscous material remaining in the pipeline under high-speed flushing is relatively small. Appropriately reducing the amount of cleaning water can reduce the cleaning pressure to a certain extent; on the contrary, if the extraction speed decreases (second extraction speed), the wine flows through the pipeline at a low speed, and more viscous material may remain in the pipeline. At this time, increasing the amount of cleaning water can further enhance the flushing effect of the pipeline.

[0082] In some embodiments, after adjusting the extraction speed to the third extraction speed in S700, the method further includes the following step: S710, obtaining a residual amount of liquid in the mixing pipeline and determining whether the residual amount of liquid is less than a preset residual amount; if so, adjusting the first decrement to the second decrement; otherwise, maintaining the current wash water volume; the first decrement is greater than the second decrement. The residual amount of liquid is obtained by a first liquid level sensor.

[0083] When the wine extraction speed is high, the volume of wine remaining in the mixing pipeline may vary due to the inertia of the liquid when extraction stops. When air is introduced to evacuate the wine, different volumes of residual wine have different degrees of flushing effect on the viscous substances in the capsule system and the mixing system (and the refrigeration system). In other words, the larger the volume of residual wine, the cleaner the cleaning. At this time, by adjusting the first decrement, the amount of residual wine reduced due to inertia can be compensated.

[0084] In summary, this application actually proposes an efficient cleaning solution with adaptive cleaning water volume. While maintaining the minimum amount of water for cleaning, it can also make targeted adjustments to the different viscous substance residues in the pipeline under the user's requirements for different wine temperatures, thereby achieving better cleaning effects.

[0085] Example 3 This embodiment provides a control system for a cocktail mixer, including: The recipe matching module is configured to obtain the capsule type and match the cocktail recipe according to the capsule type.

[0086] Exhaust module: configured to control the cocktail mixer to switch from the standby state to the exhaust state, and start the delivery pump to extract at least one liquid from at least one cocktail mixing unit in sequence according to the cocktail mixing recipe; in the exhaust state, the second valve is closed, the two-position three-way valve is switched to the exhaust passage, and the first valve corresponding to the cocktail mixing unit is opened.

[0087] Wine making module: configured to obtain data from the first liquid level sensor in real time and determine whether liquid is passing through. If so, the two-position three-way valve is switched from the exhaust passage to the discharge passage to adjust the cocktail machine to the wine making state, otherwise the exhaust state is maintained.

[0088] Discharge module: configured to obtain the current first liquid extraction volume and determine whether the first liquid extraction volume matches the cocktail recipe. If so, the cocktail mixer is adjusted to the discharge state, otherwise the cocktail making state is maintained; in the discharge state, the second valve is opened, the two-position three-way valve is switched to the discharge passage, and the first valve corresponding to the cocktail mixing unit is closed to allow air to enter the mixing pipeline to discharge the residual liquid therein.

[0089] The termination module is configured to obtain data from the second liquid level sensor in real time and determine whether liquid has passed through. If so, the discharge state is maintained; otherwise, the cocktail mixer is adjusted to the standby state.

[0090] Among them, the exhaust state means that the first interface and the third interface of the two-position three-way valve are open, the second interface is closed, and the air can be discharged from the third interface; the liquid discharge state means that the first interface and the second interface of the two-position three-way valve are open, the third interface is closed, and the liquid can flow in the cocktail mixer through the first interface and the second interface.

[0091] In some embodiments, the control system further comprises: Cleaning module: configured to adjust the cocktail mixer to a pre-cleaning state; in the pre-cleaning state, the second valve is closed, the two-position three-way valve is switched to the exhaust passage, and the first valve corresponding to the cleaning unit is opened; data from the first liquid level sensor is obtained in real time, and it is determined whether there is liquid passing through. If so, the two-position three-way valve is switched from the exhaust passage to the drainage passage to switch the cocktail mixer to a continuous cleaning state, otherwise the pre-cleaning state is maintained; the current second liquid extraction volume is obtained, and it is determined whether the second liquid extraction volume reaches a preset cleaning water volume. If so, the cocktail mixer is adjusted to a drainage state, otherwise the continuous cleaning state is maintained; in the drainage state, the first valve corresponding to the cleaning unit is closed, the second valve is opened, and the two-position three-way valve is switched to the drainage passage.

[0092] In some embodiments, the control system further comprises: The cleaning water volume matching module is configured to obtain the sugar content in the cocktail recipe and match the liquid extraction volume according to the sugar content.

[0093] In some embodiments, the control system further comprises: Refrigeration module: configured to control the refrigeration system to turn on and enter the refrigeration state; obtain the first temperature of the cooling pipe of the refrigeration system, and determine whether the first temperature reaches the preset temperature. If so, enter S200, otherwise maintain the refrigeration state, or remind manual verification.

[0094] In some embodiments, the control system further comprises: Wine temperature control module: configured to obtain the wine temperature range input by the user; obtain the current wine temperature, and determine whether the current wine temperature is within the wine temperature range. If so, maintain the current working state, and the working state at least includes the liquid extraction speed; determine whether the current wine temperature is greater than the first preset temperature. If so, switch the current first extraction speed to the second extraction speed, otherwise switch the first extraction speed to the third extraction speed, and repeat S610; wherein, the third extraction speed, the first extraction speed and the second extraction speed gradually decrease.

[0095] In some embodiments, the control system in this embodiment may also be referred to as the main control module in the first embodiment.

[0096] In some embodiments, the control system further comprises: A speed matching module is configured to match the liquid extraction speed according to the total amount of liquid extracted in the cocktail recipe; wherein the specific steps of matching the extraction speed include: determining whether the total amount of liquid is greater than a preset threshold, and if so, matching the fourth extraction speed; otherwise, using the fifth extraction speed, wherein the fourth extraction speed is less than the fifth extraction speed.

[0097] In some embodiments, the control system further comprises: Speed ​​adjustment module: configured to obtain the current extraction speed of the wine, maintain the current washing water volume when the current extraction speed is the first extraction speed; adjust the washing water volume according to the first decrement when the current extraction speed is the third extraction speed; and adjust the washing water volume according to the first increment when the current extraction speed is the second extraction speed.

[0098] In summary, in response to the common cross-flavor and contamination problems in the continuous wine-making process, this application actually provides a timed air management method, which can simultaneously perform liquid emptying and mixing without additional power, so as to reduce the cross-talk problem caused by liquid residue in the wine-making process.

[0099] It should be noted that, in this document, the terms "comprises," "includes," or any other variations thereof are intended to encompass non-exclusive inclusion, such that a process, method, article, or apparatus comprising a series of elements includes not only those elements but also other elements not explicitly listed, or elements inherent to such process, method, article, or apparatus. In the absence of further limitations, an element defined by the phrase "comprising a ..." does not exclude the presence of other identical elements in the process, method, article, or apparatus comprising the element.

[0100] The embodiments of the present invention are described above in conjunction with the accompanying drawings, but the present invention is not limited to the above-mentioned specific implementation methods. The above-mentioned specific implementation methods are merely illustrative and not restrictive. Under the guidance of the present invention, ordinary technicians in this field can also make many forms without departing from the scope of protection of the present invention and the claims, all of which are protected by the present invention.

Claims

1. A method for controlling a cocktail mixer, characterized in that: The following steps are involved: S100, obtaining a capsule type and matching a cocktail recipe according to the capsule type; S200, controlling the cocktail mixer to switch from a standby state to an exhaust state, and starting a delivery pump to sequentially extract at least one liquid from at least one cocktail mixing unit according to the cocktail recipe; in the exhaust state, the second valve is closed, the two-position three-way valve is switched to an exhaust passage, and the first valve corresponding to the cocktail mixing unit is opened; S300, acquiring data from the first liquid level sensor in real time and determining whether liquid is passing through. If so, switching the two-position three-way valve from the exhaust passage to the liquid discharge passage to adjust the cocktail mixer to the cocktail making state; otherwise, maintaining the exhaust state; S400: Obtain the current amount of the first liquid extracted, and determine whether the first liquid extracted matches the cocktail recipe. If so, adjust the cocktail mixer to a draining state; otherwise, maintain the cocktail making state. In the draining state, the second valve is opened, the two-position three-way valve is switched to a draining passage, and the first valve corresponding to the cocktail mixing unit is closed, allowing air to enter the mixing line to discharge the residual liquid therein. S500, acquiring data from the second liquid level sensor in real time and determining whether liquid is passing through the liquid level sensor; if so, maintaining the liquid discharge state; otherwise, adjusting the cocktail mixer to a standby state; Among them, the exhaust state means that the first interface and the third interface of the two-position three-way valve are open, the second interface is closed, and the air can be discharged from the third interface; the liquid discharge state means that the first interface and the second interface of the two-position three-way valve are open, the third interface is closed, and the liquid can flow in the cocktail mixer through the first interface and the second interface.

2. The control method according to claim 1, characterized in that: In S500, before adjusting the cocktail mixer to the standby state, the following steps are further included: S450, adjusting the cocktail mixer to a pre-cleaning state; in the pre-cleaning state, the second valve is closed, the two-position three-way valve is switched to the exhaust passage, and the first valve corresponding to the cleaning unit is opened; S460, acquiring data from the first liquid level sensor in real time and determining whether liquid is passing through the liquid level sensor; if so, switching the two-position three-way valve from the exhaust passage to the drain passage to switch the cocktail mixer to a continuous cleaning state; otherwise, maintaining the pre-cleaning state; S470, obtaining the current amount of the second liquid extracted, and determining whether the second liquid extracted has reached a preset cleaning water volume; if so, adjusting the cocktail mixer to a draining state; otherwise, maintaining a continuous cleaning state; in the draining state, the first valve corresponding to the cleaning unit is closed, the second valve is opened, and the two-position three-way valve is switched to a draining passage; S480, acquiring data from the second liquid level sensor in real time, and determining whether liquid is passing through; if so, maintaining the liquid discharge state; otherwise, adjusting the cocktail mixer to a standby state.

3. The control method according to claim 2, characterized in that: Before executing step S450, the method further includes the following steps: S440, obtaining the sugar content in the cocktail recipe, and matching the preset amount of washing water according to the sugar content.

4. The control method according to claim 1, wherein: The cocktail mixer further includes a refrigeration system, and before step S100, further steps are included: S110, controlling the refrigeration system to turn on and enter a refrigeration state; Accordingly, before step S200, the following steps are also included: S210, obtaining a first temperature of the cooling pipe of the refrigeration system, and determining whether the first temperature reaches a preset temperature, if so, proceeding to S200, otherwise maintaining the refrigeration state, or prompting manual inspection.

5. The control method according to claim 1 or 4, characterized in that: In the wine-making state, the specific steps of wine-making include: S600, obtaining the wine temperature range input by the user; S610, obtaining the current temperature of the wine, and determining whether the current temperature of the wine is within the wine temperature range; if so, maintaining the current working state, the working state at least including the liquid extraction speed; otherwise, executing S620; S620, determine whether the current wine temperature is greater than the first preset temperature. If so, switch the current first extraction speed to the second extraction speed; otherwise, switch the first extraction speed to the third extraction speed, and repeat S610; wherein the third extraction speed, the first extraction speed, and the second extraction speed gradually decrease.

6. A control system for a cocktail mixer, characterized in that: include: a recipe matching module, configured to obtain a capsule type and match a cocktail recipe according to the capsule type; An exhaust module is configured to control the cocktail mixer to switch from a standby state to an exhaust state, and start a delivery pump to extract at least one liquid from at least one cocktail mixing unit in sequence according to the cocktail recipe; In the exhaust state, the second valve is closed, the two-position three-way valve is switched to the exhaust passage, and the first valve corresponding to the cocktail mixing unit is opened; The wine making module is configured to obtain data from the first liquid level sensor in real time and determine whether liquid is passing through. If so, the two-position three-way valve is switched from the exhaust passage to the liquid discharge passage to adjust the cocktail machine to the wine making state; otherwise, the exhaust state is maintained. The liquid discharge module is configured to obtain the current amount of the first liquid extracted and determine whether the first liquid extracted matches the cocktail recipe. If so, the cocktail mixer is adjusted to the liquid discharge state; otherwise, the cocktail mixer is maintained in the cocktail making state. In the liquid discharge state, the second valve is opened, the two-position three-way valve is switched to the liquid discharge passage, and the first valve corresponding to the cocktail mixing unit is closed, so that air can enter the mixing pipeline to discharge the residual liquid therein. The termination module is configured to obtain data from the second liquid level sensor in real time and determine whether liquid has passed through. If so, the termination module maintains the liquid discharge state; otherwise, the termination module adjusts the cocktail mixer to the standby state. Among them, the exhaust state means that the first interface and the third interface of the two-position three-way valve are open, the second interface is closed, and the air can be discharged from the third interface; the liquid discharge state means that the first interface and the second interface of the two-position three-way valve are open, the third interface is closed, and the liquid can flow in the cocktail mixer through the first interface and the second interface.

7. The control system according to claim 6, characterized in that: Also includes: Cleaning module: configured to adjust the cocktail machine to a pre-cleaning state; In the pre-cleaning state, the second valve is closed, the two-position three-way valve is switched to the exhaust passage, and the first valve corresponding to the cleaning unit is opened; data from the first liquid level sensor is acquired in real time, and it is determined whether liquid passes through; if so, the two-position three-way valve is switched from the exhaust passage to the drain passage to switch the cocktail mixer to the continuous cleaning state; otherwise, the pre-cleaning state is maintained; Obtain the current second liquid extraction volume, and determine whether the second liquid extraction volume reaches the preset cleaning water volume. If so, adjust the cocktail mixer to the drainage state, otherwise maintain the continuous cleaning state; in the drainage state, the first valve corresponding to the cleaning unit is closed, the second valve is opened, and the two-position three-way valve is switched to the drainage passage.

8. The control system according to claim 7, characterized in that: Also includes: The cleaning water volume matching module is configured to obtain the sugar content in the cocktail recipe and match the liquid extraction volume according to the sugar content.

9. The control system according to claim 7, characterized in that: Also includes: Refrigeration module: configured to control the refrigeration system to turn on and enter the refrigeration state; obtain the first temperature of the cooling pipe of the refrigeration system, and determine whether the first temperature reaches the preset temperature. If so, enter S200, otherwise maintain the refrigeration state, or remind manual verification.

10. The control system according to claim 9, characterized in that: Also includes: Wine temperature control module: configured to obtain the wine temperature range input by the user; obtain the current wine temperature, and determine whether the current wine temperature is within the wine temperature range. If so, maintain the current working state, and the working state at least includes the liquid extraction speed; determine whether the current wine temperature is greater than the first preset temperature. If so, switch the current first extraction speed to the second extraction speed, otherwise switch the first extraction speed to the third extraction speed, and repeat S610; wherein, the third extraction speed, the first extraction speed and the second extraction speed gradually decrease.

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