Method for making beverage with food materials through liquid heater

Abstract

The invention provides a method for making a beverage with food materials through a liquid heater, and relates to the method for making the beverage with the food materials through the liquid heater, and the method comprises the steps that a container is heated, condensate water is condensed in a detection area of the inner wall of the heating container, and before the heating container heats the beverage to a first preset temperature, the liquid heater ignores the change of an original signal; before the heating container heats the beverage from the first preset temperature to boiling, foams generated by the food materials absorb condensate water, the original signal is amplified by adopting a second amplification coefficient larger than the first amplification coefficient, and whether the foams generated by the food materials in the heating container overflow or not is detected according to changes of the original signal. The method for making the beverage with the food materials by the liquid heater is used for solving the problems that in the single beverage making process, condensate water is easily generated on the inner wall of a heating container in the initial heating stage, and in the prior art, foam overflow is continuously detected through a non-contact capacitance pole piece and a single amplification coefficient, so that misjudgment of the liquid heater is easily caused, and the product quality is influenced. And the heating speed is influenced.

Description

Technical Field

[0001] This invention relates to the technical field of methods for preparing beverages with ingredients using a liquid heater, and more specifically, to a method for preparing beverages with ingredients using a liquid heater. Background Technology

[0002] In modern kitchen life, the use of liquid heaters is becoming increasingly common, encompassing a variety of devices from electric kettles to complex soy milk makers and blenders. These devices, due to their specific operating methods and processing purposes, serve different beverage preparation needs.

[0003] The health-preserving kettle, with its precise temperature control system and preset programs, is specifically designed for stewing dishes such as white fungus soup and nutritious porridge. Its main processing technology is slow cooking, which ensures that the sugars and starches in the ingredients are fully extracted into the liquid, causing the beverage to gradually thicken and produce a large amount of foam. While the stewing process in the health-preserving kettle retains the nutrients of the ingredients, it also brings the potential problem of foam overflow.

[0004] High-speed blenders and soy milk makers use built-in high-speed rotating blades to not only heat but also pulverize ingredients. Blenders are primarily used to make fruit and vegetable juices, soy milk, and smoothies. They break down the cell walls of ingredients through powerful blending, making nutrients easier to absorb. Simultaneously, the rapid rotation of the blades introduces air, promoting foam formation. While this process effectively increases the contact area between ingredients and liquid, accelerating the release of nutrients, it also increases the risk of spillage due to the increased foam formation.

[0005] Soy milk makers focus on making soy-based beverages, producing a smooth soy milk through a series of processes such as soaking, grinding, and heating. During the heating process, soybeans release a large amount of protein, causing the beverage to thicken and produce foam. The soaking step further promotes nutrient release, but also increases the likelihood of foam formation.

[0006] When using the aforementioned liquid heaters, especially when preparing beverages that easily produce foam, such as white fungus, rice porridge, and soy milk, the ingredients in the beverage are gradually released as the heating time increases. This leads to an increase in the beverage's concentration and viscosity, forming a large amount of foam that is difficult to break, resulting in foam accumulation and overflow. Overflowing foam may adhere to the heater surface and surrounding area, making it difficult to clean. In addition, foam overflow may cause electrical short circuits, increasing the risk of electric shock or fire.

[0007] Especially for soy milk makers, soy milk is prone to overflowing during the cooking stage. To prevent this, soy milk makers typically have contact electrodes, probes, or liquid level sensors installed on top. Once the soy milk surface touches these sensors, the corresponding measured value (such as voltage or current) exceeds a preset value, the soy milk maker determines that the soy milk has overflowed, thus triggering the heating element to shut off. After a brief delay of a few seconds, as the liquid level decreases, the heating process automatically resumes. This process lasts for about 10 minutes to ensure the soy milk is fully cooked.

[0008] For example, prior art CN90100704.8 discloses a fully automatic household soymilk maker. This liquid heater has a probe in the lid. When the foam rising from the boiling soymilk touches a pair of probes, the probes are connected through the soymilk, causing the soymilk maker to shut off, thus detecting whether the foam has overflowed. Furthermore, the probes remain active throughout the entire operation of the soymilk maker, continuously detecting whether foam has overflowed. If foam overflow is detected, the operating state of the soymilk maker is changed.

[0009] This type of contact electrode or liquid level sensor is not affected by condensate because it requires a conductive liquid to connect the two probes. Condensate cannot connect the two spaced probes and interfere with the liquid heater.

[0010] However, even with the use of contact electrodes or level sensors that are unaffected by condensation, current soy milk makers still present some challenges during the soy milk making process. In the initial stages of soy milk production, a high-intensity grinding method is typically used. This grinding, even at relatively low temperatures, can easily generate bubbles or bring the liquid surface into contact with the level sensor. In this situation, the liquid hasn't truly boiled, so overflow due to boiling doesn't occur quickly. Prematurely shutting off the heating power prolongs the overall soy milk making time.

[0011] Furthermore, the problem becomes more pronounced when using cold grinding or high-intensity grinding modes to achieve higher protein extraction rates. Compared to hot grinding, cold grinding or high-intensity grinding produces more bubbles and foam. Therefore, even though the temperature is still quite low, the heating element may shut off prematurely. Normally, after cold grinding, raw soy milk needs to be heated to a boil and maintained for a period to denature substances like saponins. However, due to excessive bubbles and foam contacting the level sensor, the soy milk maker stops heating even when the temperature is still low; it continues to wait until the foam and bubbles dissipate, repeating the process until the temperature actually reaches the boiling point. The impact is that in current technology, it is difficult for raw soy milk to reach its boiling point quickly, which may result in the final soy milk being unsafe and unsuitable for consumption.

[0012] Therefore, although liquid heaters using contact electrodes or probes are not affected by condensate, to avoid misjudgment by the liquid heater during the soybean grinding and stirring process, and because the temperature of raw soy milk is difficult to reach the boiling point quickly, prior art CN201380038148.8 discloses a soy milk maker and a method for making soy milk, and prior art CN 201610179024.7 discloses an efficient soy milk making method, in which the liquid level sensor (equivalent to a contact electrode) is disabled during the preheating and cold grinding stages to avoid misjudgment caused by soy milk contacting the liquid heater during the soybean grinding and stirring process.

[0013] To avoid foam overflow, liquid heaters can also use non-contact capacitors for foam detection. These capacitors are mounted on the outer wall of the heating container, and the original signal from the non-contact capacitors differs significantly depending on whether there is water or not. When there is no water at the capacitor's height, the dielectric is air, which has a relatively low dielectric constant, typically around 1. Therefore, in the absence of water, the capacitor outputs a lower original signal. When there is water at the capacitor's height, water acts as the dielectric, and its dielectric constant is much higher than that of air, typically around 80. Therefore, in the presence of water, the original signal output by the capacitor is stronger.

[0014] In practical applications, non-contact capacitive electrodes collect the raw signals from liquids and foams. These raw signals are then processed and analyzed by a chip or circuit. Based on these results, the heating state of the heating element is adjusted to prevent overflow. The key to this process is converting the weak raw signal (even though the dielectric constants of different media are different, the raw signal is still weak) into an amplified signal that can be analyzed and processed, especially when distinguishing between overflow and non-overflow states.

[0015] Therefore, non-contact capacitive electrodes detect the presence and level of foam by measuring changes in dielectric constant. This detection method eliminates the need for direct contact with the liquid, making it safe and reliable, and is increasingly being used in liquid heaters. For example, prior art CN97225228.2 discloses a multi-functional anti-overflow control device for an electric heating film glass cup (pot), which includes three conductive film liquid level sensing elements (capacitive electrodes) fabricated on the outer surface of the electric heating film glass cup. This non-contact detection not only avoids the need for direct contact between foam and liquid in the detection device, reducing cleaning difficulties, but also improves the accuracy of detection and the reliability of the equipment. This allows for adjustment of the heating element's heating state when the foam level exceeds a predetermined threshold, such as reducing heating power or stopping heating, to protect the safety of the liquid heater and the user.

[0016] However, for non-contact capacitor electrodes, the presence of condensation in the detection area alters the dielectric constant of the electrode, affecting capacitance measurement and causing level reading deviations. This can be misinterpreted by the liquid heater as changes in foam levels. Furthermore, the need for a large amplification factor to detect foam further amplifies noise or interference signals from water mist and condensation, easily leading the liquid heater to misjudge foam overflow, thus reducing heating power or stopping heating altogether, affecting the normal operation of the liquid heater. Summary of the Invention

[0017] The purpose of this invention is to provide a method for making beverages with ingredients using a liquid heater, in order to solve the technical problem that in the initial heating stage of a single beverage preparation process, condensation easily forms on the inner wall of the heating container. Existing technologies use non-contact capacitor plates and a single amplification factor to continuously detect foam overflow, which can easily lead to misjudgment by the liquid heater and affect the heating speed.

[0018] This application provides a method for preparing a beverage with ingredients using a liquid heater, including a heating container and a capacitor electrode disposed on the outer wall of the heating container. The capacitor electrode forms a detection area on the inner wall of the heating container to detect the overflow state during the beverage preparation process and generate an original signal.

[0019] During the process of heating the beverage in the heating container, condensation occurs in the detection area on the inner wall of the heating container. Before the heating container heats the beverage to the first preset temperature, the liquid heater amplifies the original signal using a first amplification factor. The liquid heater ignores the changes in the original signal. The first preset temperature is not less than 70°C.

[0020] Before the beverage boils from the first preset temperature, the foam produced by the ingredients absorbs the condensate. The liquid heater amplifies the original signal using a second amplification factor greater than the first amplification factor. Based on the change in the original signal, it detects whether the foam produced by the ingredients in the heating container overflows.

[0021] In some embodiments of the present invention, the heating container uses a first power to heat the beverage to a first preset temperature; after the beverage is heated to the first preset temperature, the heating container uses a second power less than the first power to continue heating the beverage to boiling.

[0022] In some embodiments of the present invention, the heating container heats the beverage to maintain the beverage in a boiling state, and the liquid heater amplifies the original signal with a third amplification factor that is less than the second amplification factor, in order to detect whether the foam generated by the food in the heating container overflows.

[0023] In some embodiments of the present invention, the third amplification factor is greater than or equal to the first amplification factor.

[0024] In some embodiments of the present invention, a boiling mode is also included, wherein the liquid heater amplifies the original signal using a first amplification factor during the process of making a beverage with ingredients in the heating container.

[0025] In some embodiments of the present invention, the first amplification factor mentioned above is adopted to be the amplification factor adopted so that water at 20°C-30°C can be detected by the liquid heater.

[0026] In some embodiments of the present invention, during the process of heating the beverage from a second preset temperature greater than the first preset temperature to a boiling state, the liquid heater amplifies the original signal using a fourth amplification factor less than the second amplification factor, and detects whether the foam generated by the food in the heating container overflows based on the change of the original signal.

[0027] Alternatively, during the process of the heating container continuing to heat the beverage from the second preset temperature for a preset time, the liquid heater amplifies the original signal using a fourth amplification factor that is smaller than the second amplification factor, and detects whether the foam generated by the food in the heating container overflows based on the change in the original signal.

[0028] In some embodiments of the present invention, the second amplification factor is two to five times the first amplification factor.

[0029] In some embodiments of the present invention, when the above-mentioned ingredient is soybean, the first preset temperature is 84°C to 92°C; or, when the above-mentioned ingredient is rice, the first preset temperature is 76°C to 86°C; or, when the above-mentioned ingredient is white fungus, the first preset temperature is 82°C to 92°C.

[0030] In some embodiments of the present invention, the heating container is further provided with a stirring element, which rotates when the heating container heats the beverage to a first preset temperature.

[0031] Compared with the prior art, the embodiments of the present invention have at least the following advantages or beneficial effects:

[0032] This embodiment uses a capacitive non-contact capacitor electrode. Before the first preset temperature, water vapor condenses into condensate in the detection area, thereby changing the original signal generated by the capacitor electrode. The liquid heater ignores the change in the original signal, reducing the interference of condensate on the liquid heater and preventing the liquid heater from misjudging and affecting the heating and preparation of the beverage. After the first preset temperature and before boiling, the size and size of the foam increase, and the condensate is absorbed by the foam generated by the ingredients. The liquid heater uses a larger second amplification factor to prevent foam overflow. Attached Figure Description

[0033] Figure 1This is a graph showing the changing trend of the temperature point of the second amplification factor on the number of interferences and overflows during the soy milk making process according to the embodiments of this application.

[0034] Figure 2 This is a graph showing the changing trend of the influence of the temperature point of the second amplification factor on the number of interferences and overflows during the rice porridge making process according to the embodiments of this application.

[0035] Figure 3 This is a graph showing the changing trend of the influence of the temperature point with the second amplification factor on the number of interferences and overflows during the production of tremella in the embodiments of this application.

[0036] Figure 4 This is a schematic diagram of the structure of the heating container and capacitor electrode in an embodiment of this application.

[0037] Icons: 1-Heating container, 2-Capacitor electrode, 3-Stirring component. Detailed Implementation

[0038] The technical solutions of the embodiments of the present invention will be clearly and completely described below with reference to the accompanying drawings. Obviously, the described embodiments are only some embodiments of the present invention, and not all embodiments. Based on the embodiments of the present invention, all other embodiments obtained by those skilled in the art without creative effort are within the scope of protection of the present invention.

[0039] The aforementioned liquid heater includes a heating container 1. The heating container 1 may include an inner liner and a heating element. The inner liner may be made of a non-metallic material to avoid interference from metallic materials on the detection of the capacitor electrode 2. The heating element may be a heating tube or a thick film heating device. The heating element may be installed on the lower side or periphery of the inner liner, depending on the actual application.

[0040] A capacitor electrode 2 is provided on the outer wall of the heating container 1. This capacitor electrode 2 is a non-contact capacitor electrode 2, and its detection area is formed on the inner wall of the heating container 1. Changes in the medium of the detection area generate different initial signals. When there is no water on the inner wall of the heating container 1 where the capacitor electrode 2 is located, the medium of the capacitor electrode 2 is air, which has a relatively low dielectric constant. When there is water on the inner wall of the heating container 1, the initial signal generated by the capacitor electrode 2 will be stronger. Thus, the liquid heater uses the initial signal output by the capacitor electrode to determine whether foam generated by the food has overflowed.

[0041] During beverage preparation, the beverage is heated, and water molecules begin to evaporate, forming water vapor. As the temperature continues to rise, the rate of water vapor generation accelerates. Since the inner wall of the heating container 1 is typically cooler than the water vapor, the water vapor easily condenses on the detection area of ​​the inner wall of the heating container 1, forming condensate. For the non-contact capacitor electrode 2, this condensate alters the original signal generated by the capacitor electrode 2, causing the liquid heater to misjudge the signal. Simultaneously, for liquid heaters used in beverage preparation, it is also necessary to prevent the overflow of foam generated by the ingredients.

[0042] Compared to existing technologies, this embodiment uses a capacitive non-contact capacitor electrode 2. Before the first preset temperature, water vapor condenses into condensate in the detection area, thereby changing the original signal generated by the capacitor electrode 2. The liquid heater ignores the change in the original signal, reducing the interference of condensate on the liquid heater and preventing the liquid heater from misjudging and affecting the heating and preparation of the beverage. After the first preset temperature and before boiling, the size and size of the foam increase, and the condensate is absorbed by the foam generated by the ingredients. The liquid heater uses a larger second amplification factor to prevent foam overflow.

[0043] First, before the first preset temperature, the focus is on reducing the impact of condensate on the detection area of ​​the inner wall of the heating container 1; after the first preset temperature, the focus is on detecting whether foam overflows.

[0044] Specifically, before the beverage reaches the first preset temperature from room temperature, the rate of water vapor generation continuously increases, and the water mist and condensation on the inner wall of the heating container 1 continuously increase. During this stage, the original signal generated by the capacitor electrode 2 is easily interfered with by noise such as water mist and condensation, causing the liquid heater to misinterpret it as foam overflow, frequently reducing the heating power or stopping heating, resulting in prolonged cooking time and affecting the taste of the beverage.

[0045] Furthermore, before reaching the first preset temperature, the food components do not reach the temperature required for expansion, denaturation, and gelatinization, making it difficult to generate foam. Even if foam is generated, it is very small and its density is low, making it insufficient to cause foam overflow.

[0046] Therefore, in this embodiment, before the heating container 1 heats the beverage to the first preset temperature, the liquid heater ignores the changes in the original signal, reduces the interference of special noise such as condensation or water mist on the liquid heater, reduces the misjudgment of the liquid heater, and also enables the liquid heater to heat continuously before the first preset temperature.

[0047] Once the beverage reaches the first preset temperature, the foam produced by the ingredients begins to grow larger and its density increases. As the foam grows, it absorbs and covers the water mist and condensate on the inner wall of the heating container 1, and the condensate and water mist are incorporated into the foam.

[0048] In addition, during the heating process, the temperature of the inner wall of the heating container 1 also continuously rises. After the beverage reaches the first preset temperature, although there is still a temperature difference between the beverage and the inner wall of the heating container 1, and the amount of steam from the beverage increases, the temperature difference continuously decreases, resulting in a continuous reduction in the amount of condensate produced.

[0049] Therefore, in this embodiment, the liquid heater amplifies the original signal using a second amplification factor greater than the first amplification factor, and detects whether the foam generated by the food in the heating container 1 overflows based on the change in the original signal.

[0050] Second, while condensation and water mist are constantly present during the heating process, the foam generated in the food absorbs and covers them. The detection area then shifts from detecting noise from condensation to detecting effective signals from foam. Therefore, whether the liquid heater ignores changes in the original signal depends on the temperature at which the foam begins to change, i.e., the first preset temperature.

[0051] The size and density of foam are influenced by both beverage temperature and preparation time, but the degree to which these two factors affect foam volume and density may differ. Beverage temperature has a more direct impact on the rate of foam formation and size, especially as the beverage approaches boiling, foam tends to increase rapidly and become larger.

[0052] The process of making beverages with ingredients can be divided into at least the following stages according to the temperature to which the beverage is heated: the stage of heating from room temperature to the first preset temperature, the pre-boiling stage from the first preset temperature to boiling, and the boiling stage of the beverage.

[0053] Before the beverage reaches the first preset temperature, the temperature of most of the bubble-forming components in the ingredients has not yet been reached. The bubbles generated during heating are unlikely to remain on the liquid surface and form larger bubbles. During this stage, the foam is very small and has a low density. The aforementioned liquid heater amplifies the original signal using a first amplification factor. Since there is no need to worry about foam overflow during this stage, the liquid heater can ignore changes in the original signal. In some embodiments, the first amplification factor is set to a value that allows the liquid heater to detect water at 20°C-30°C. During this stage, a higher initial heating power can be used, shortening the heating time of the beverage.

[0054] In the pre-boiling stage, from the first preset temperature to boiling, certain substances in the food (especially soybeans, etc.) (such as saponins) will produce a large amount of foam when heated to this stage, forming a phenomenon similar to boiling. At the same time, the generation of bubbles in the water liquid will be more intense before boiling. In this stage, the foam is very large and dense, and it is easy for the foam to overflow.

[0055] At this stage, the liquid-to-air ratio is relatively small within foam of the same height. Although the bubbles are large, they are difficult to detect. Therefore, a high amplification factor is needed at this stage to improve the accuracy of bubble detection. Additionally, the beverage concentration is not yet thick at this stage, and the foam volume increases rapidly, making it very easy for the foam to overflow. A high amplification factor is even more necessary to make the liquid heater more sensitive to foam growth. At this stage, a second power level lower than the first power can be used to continue heating the beverage to boiling. This not only slows down the rate of foam change and reduces the risk of foam overflow, but also relatively reduces water evaporation.

[0056] Therefore, in this embodiment, the heating container 1 heats the beverage to boiling, and the liquid heater amplifies the original signal using a second amplification factor greater than the first amplification factor, in order to detect whether the foam generated by the ingredients in the heating container 1 overflows.

[0057] During the boiling stage of a beverage, most of the substances in the ingredients (such as saponins and proteins) have fully dissolved and reacted. At this stage, the foam becomes smaller and can accumulate to a lower height, but its density is relatively greater. This means that at the same height of foam, the liquid-to-air ratio is larger, making the bubbles easier to detect, even with a smaller magnification factor. If a larger magnification factor is used at this stage, the liquid heater will be more susceptible to noise from sources such as condensation when detecting foam overflow.

[0058] Therefore, in this embodiment, the liquid heater amplifies the original signal using a third amplification factor that is less than the second amplification factor, in order to detect whether the foam generated by the food in the heating container 1 overflows.

[0059] The third amplification factor can be greater than or equal to the first amplification factor. The specific relationship between the third and first amplification factors can be adjusted based on the characteristics of the food, the release of nutrients, and the density of foam during the boiling stage. For example, when the foam is very dense during the boiling stage, the third amplification factor can be equal to the first amplification factor because the detection value of capacitor plate 2 is close to that of water at this time. If the foam is dense during the boiling stage, but the detection value of capacitor plate 2 is less than that of water, the third amplification factor can be greater than the first amplification factor.

[0060] In some embodiments, the first power and the second power may refer to the maximum power during heating. During the heating process of the beverage, a fixed power may be used continuously, or the maximum power of that stage may be used intermittently, or the power may be gradually increased to the maximum power in an intermittent cycle. This embodiment does not specifically limit the heating method.

[0061] In summary, before the heating container 1 heats the beverage to the first preset temperature, the liquid heater amplifies the original signal using a first amplification factor; before the heating container 1 heats the beverage from the first preset temperature to boiling, the liquid heater amplifies the original signal using a second amplification factor greater than the first amplification factor, which is used to detect whether the foam generated by the ingredients in the heating container 1 overflows.

[0062] Furthermore, when the total amount of liquid or ingredients in the beverage varies, the foam size begins to decrease and the density increases after the first preset temperature but before boiling. However, the size and density of the foam are insufficient for detection using the second and third amplification factors. Therefore, a second preset temperature is set between the first preset temperature and before boiling. During the heating process of the heating container 1 from the second preset temperature to boiling, or during the heating process of continuing from the second preset temperature for a preset time, the liquid heater amplifies the original signal using a fourth amplification factor smaller than the second amplification factor. Based on the change in the original signal, it detects whether the foam generated by the ingredients in the heating container 1 overflows. This helps to further balance the accuracy of foam detection and noise interference under specific foam size and density. The preset time can be adjusted according to different beverage preparation processes.

[0063] In some cooking processes and implementations, for ingredients such as soybeans, the stage of large foam volume and low foam density often continues until boiling. Therefore, in some implementations of this embodiment, the liquid heater continuously amplifies the original signal using a second amplification factor from the time the beverage temperature reaches a first preset temperature until the heated beverage reaches a boiling state, in order to detect whether the foam generated by the ingredients in the heating container 1 overflows.

[0064] In some cooking processes and implementation methods, for starch-based ingredients such as rice porridge, the starch gelatinization rate is relatively slow, resulting in rapid changes in foam volume and density. Therefore, in some implementation methods of this embodiment, a fourth amplification factor can be used to detect whether the foam generated by the ingredients in the heating container 1 overflows during the process from reaching the second preset temperature to boiling.

[0065] In some cooking processes and implementation methods, for ingredients such as white fungus that are mainly composed of polysaccharides, the expansion or gelatinization of polysaccharides is relatively slow, and the stage of large foam volume and low foam density may continue for a period of time after boiling. Therefore, in some implementation methods of this embodiment, a second amplification factor is used from the time the beverage boils until a period of time after boiling; a third amplification factor is used after boiling for a period of time.

[0066] Third, different ingredients have different main components, so the changes in foam size and density in different beverages will vary with temperature. Therefore, the lower limit of the first preset temperature can also differ depending on the characteristics of different ingredients.

[0067] 1. For soy milk, the main ingredient is soybeans (the main component is soy protein).

[0068] Before the beverage is heated to the first preset temperature, the soy protein gradually begins to denature. Denatured protein molecules are more likely to form foam in the liquid. However, because the temperature is low, the proportion of denatured soy protein is very small. Therefore, at this stage, the size and density of the foam are very low.

[0069] In the pre-boiling stage, from the first preset temperature to boiling, soybean protein denaturation accelerates (generally starting around 85℃), until most soybean protein is denatured (peak typically occurring between 90℃ and boiling), making foam formation very easy. Additionally, soybeans contain saponins, which expand upon heating during the pre-boiling stage (generally starting around 90℃), generating a large amount of foam, creating a so-called false boil. Therefore, for soy milk, the amplification factor needs to be increased before boiling to prevent foam overflow. During the boiling stage, most soybean protein denaturation is complete, and the beverage begins to thicken, resulting in finer (smaller foam size compared to the pre-boiling stage) and denser (further increased foam density compared to the pre-boiling stage), making the foam easier to detect. Therefore, the amplification factor should be reduced to minimize noise interference with the liquid heater's detection of foam overflow.

[0070] In some implementations, 1L of water and 60g of soybeans were used. The effect of the first preset temperature selection on the number of disturbances and overflows during the soy milk making process was recorded. When foam overflowed from heating container 1, the overflow count was incremented by one. When the liquid heater detected overflow but no actual overflow occurred, the disturbance count was incremented by one. The liquid heater often adjusts its heating power or stops heating altogether.

[0071] like Figure 1 As shown, through 400 complete soy milk making processes, if the first preset temperature is set too low (e.g., below 70℃), the capacitor electrode 2 is frequently affected by noise such as water vapor on the inner wall of the heating container 1. The liquid heater mistakenly interprets this as foam overflow, thus reducing the heating power or stopping heating, affecting the normal soy milk making process. When the first preset temperature is set not less than 70℃, the ratio of the number of interferences to the total number of tests (interference rate) is not greater than 1%. Therefore, 70℃ is the minimum limit for soy milk making at the first preset temperature.

[0072] On the other hand, if the first preset temperature is set too high, the liquid heater cannot sensitively detect whether foam has overflowed. When the first preset temperature is set above 92°C, the ratio of the number of overflows to the total number of tests (overflow rate) is greater than 1%, and the overflow phenomenon increases significantly.

[0073] The paper "Study on Thermal Denaturation of Soybean Protein Using DSC" indicates that the denaturation temperature of 7S globulin in soybean milk is (70±2)℃, and the denaturation temperature of 11S globulin is (90±2)℃. Figure 1 According to the data, when the first preset temperature is set to be no less than 84℃, the number of interferences is 0, so the first preset temperature can be preferably set between 84℃ and 92℃.

[0074] 2. For rice porridge, the main ingredient is rice (the main component is starch).

[0075] The temperature of rice mainly affects starch gelatinization. Before the beverage is heated to the first preset temperature, the rice absorbs water and expands. Therefore, at this stage, starch does not easily enter the liquid from the rice, making it difficult to produce foam.

[0076] In the pre-boiling stage, from the first preset temperature to boiling, the starch in the rice begins to gelatinize (generally between 80℃ and 86℃), increasing the viscosity of the beverage and making it easier for foam to be generated and overflow. However, most of the starch is not completely gelatinized in this stage, resulting in larger foam size but lower foam density. A higher amplification factor is needed to detect the overflow.

[0077] During the boiling stage of a beverage, most of the starch gradually gelatinizes completely, and the viscosity of the rice porridge increases significantly. Due to the influence of surface tension, the foam becomes smaller and denser, making it easier to detect. Therefore, the amplification factor is reduced, and the interference of noise on the detection of foam overflow by the liquid heater is reduced.

[0078] In some implementations, 1.5L of water and 136g of rice were used. The effect of the first preset temperature selection on the number of disturbances and overflows during the rice porridge preparation process was recorded. When foam overflowed from heating container 1, the overflow count was incremented by one. When the liquid heater detected overflow but no actual overflow occurred, the disturbance count was incremented by one. The liquid heater often adjusts its heating power or stops heating altogether.

[0079] like Figure 2 As shown, through 400 complete rice porridge making processes, if the first preset temperature is set too low (e.g., less than 68℃), the capacitor electrode 2 is frequently affected by noise such as water vapor on the inner wall of the heating container 1. The liquid heater mistakenly interprets this as foam overflow, thus reducing the heating power or stopping heating, affecting the normal production of rice porridge by the liquid heater. When the first preset temperature is set not less than 68℃, the ratio of the number of interferences to the total number of tests (interference rate) is not greater than 1%, and 68℃ is the minimum limit for rice porridge production at the first preset temperature.

[0080] On the other hand, if the first preset temperature is set too high, the liquid heater cannot sensitively detect whether foam has overflowed. When the first preset temperature is set above 86°C, the ratio of the number of overflows to the total number of tests (overflow rate) is greater than 1%, and the overflow phenomenon increases significantly.

[0081] The paper "Characteristic Values ​​of Rice Starch RVA Spectra and Correlation between Physicochemical Indicators and Eating Value" points out that under stirring conditions, the temperature at which rice begins to gelatinize is around 70℃. Without stirring, the... Figure 2 According to the data, when the first preset temperature is set to be no less than 76℃, the number of interferences is 0, so the first preset temperature can be preferably set between 76℃ and 86℃.

[0082] 3. For white fungus soup, the main ingredient is white fungus (the main component is polysaccharide).

[0083] Before the beverage is heated to the first preset temperature, the white fungus absorbs water and expands. The polysaccharides in the white fungus have just begun to dissolve, making it difficult to produce foam.

[0084] In the pre-boiling stage, from the first preset temperature to boiling, the polysaccharides in the white fungus begin to expand due to heat, increasing the viscosity of the white fungus soup. This makes it easier for foam to be generated and overflow. However, most of the polysaccharides do not fully expand or gelatinize during this stage, resulting in larger foam size but lower foam density. Therefore, a higher amplification factor is needed to detect the overflow.

[0085] During the boiling stage of the beverage, most of the polysaccharides gradually gelatinize completely, and the viscosity of the white fungus soup increases significantly. Due to the influence of surface tension, the foam becomes smaller and denser, making it easier to detect. Therefore, the amplification factor is reduced, and the interference of noise on the detection of foam overflow by the liquid heater is reduced.

[0086] In some implementations, 1.5L of water and 12g of white fungus were used. The effect of the selection of the first preset temperature on the number of disturbances and overflows during the preparation of the white fungus soup was recorded. When foam overflowed from heating container 1, the overflow count was incremented by one. When the liquid heater detected overflow but no actual overflow occurred, the disturbance count was incremented by one. The liquid heater would often adjust the heating power or stop heating.

[0087] like Figure 3 As shown, through 400 complete cycles of making white fungus soup, if the first preset temperature is set too low (e.g., below 70℃), the capacitor electrode 2 is frequently affected by noise such as water vapor on the inner wall of the heating container 1. The liquid heater mistakenly interprets this as foam overflow, thus reducing the heating power or stopping heating, affecting the normal production of white fungus soup by the liquid heater. When the first preset temperature is set not less than 70℃, the ratio of the number of interferences to the total number of tests (interference rate) is not greater than 1%, and 70℃ is the minimum lower limit for making white fungus soup at the first preset temperature.

[0088] On the other hand, if the first preset temperature is set too high, the liquid heater cannot sensitively detect whether foam has overflowed. When the first preset temperature is set above 92℃, the ratio of overflow occurrences to the total number of tests (overflow rate) exceeds 1%, indicating a significant increase in overflow phenomena. Combined with... Figure 3 According to the data, when the first preset temperature is set to be no less than 82℃, the number of interferences is 0, so the first preset temperature can be preferably set between 82℃ and 92℃.

[0089] In summary, the lower limit of the first preset temperature is 70℃, and the preferred first preset temperature can be selected from 76℃ to 92℃. The specific first preset temperature can be adjusted according to the actual beverage and the actual beverage preparation process.

[0090] The heating container 1 may include an inner liner and a heating element. The inner liner may be made of a non-metallic material to avoid interference from metallic materials on the detection of the capacitor electrode 2. The heating element may be a heating tube or a thick film heating device. The heating element may be installed on the lower side or the periphery of the inner liner, depending on the actual usage.

[0091] In some embodiments, depending on factors such as the gas pressure at which the liquid heater is located, the boiling point described above may include 100°C and near 100°C.

[0092] In some implementations, the amplification factor can be adjusted in the following ways, but not limited to: 1. changing the feedback resistor or power supply voltage of the operational amplifier; 2. using a variable resistor or digital potentiometer; 3. employing a gain module or gain integrated circuit; 4. software-controlled gain adjustment.

[0093] In some embodiments of this example, a boiling mode is also included. In this boiling mode, during the process of heating water to boiling in the heating container 1, the liquid heater amplifies the original signal using a first amplification factor for the process of making a beverage with ingredients. The liquid heater can amplify the original signal using the first amplification factor to detect the liquid level during boiling and prevent the liquid heater from drying out.

[0094] In some embodiments of this example, the second amplification factor is two to five times the first amplification factor. In these embodiments, the specific selection of the second amplification factor is chosen to ensure accurate detection of changes in foam size and density while avoiding noise problems caused by excessive amplification; therefore, the second amplification factor is set to be two to five times the first amplification factor. The specific factor can be selected between two and five times the first amplification factor, depending on the cooking mode of the liquid heater for different ingredients.

[0095] In some implementations, the capacitor electrode 2 itself has high sensitivity, so the second amplification factor does not need to be set to a very high factor. Based on the actual use, the upper limit of the factor is selected as five times the first amplification factor.

[0096] Furthermore, in some embodiments of this example, the original signal detected by capacitor plate 2 is amplified and may be filtered. Filtering removes noise or unwanted frequencies from the signal, thereby improving the detection accuracy of the foam. The filtering time corresponding to the second amplification factor is greater than the filtering time of the first amplification factor.

[0097] In some embodiments of this example, the heating container 1 is further provided with a stirring element 3, which rotates when the heating container 1 heats the beverage to a first preset temperature.

[0098] In the above embodiments, different stirring elements 3 can be selected for different heating containers 1. For example, when the liquid heater is a blender or a soy milk maker, the stirring element 3 can be a pulverizing blade. When the liquid heater is a health pot, the stirring element 3 can be a stirring rod.

[0099] When the beverage is heated to the first preset temperature, although the overall concentration is high at this stage, the concentration distribution is not uniform due to the position of the ingredients and obstructions, which may result in some larger bubbles. To increase the accuracy of foam detection, the stirring element 3 rotates to improve the uniformity of the beverage concentration.

[0100] Furthermore, it should be noted that the liquid heater of the present invention is not limited to the food processing machine with an integrated motor and cup body disclosed in the embodiments of the present invention. It can also be a soy milk maker with a top-mounted motor, a blender with a separate cup body and base, and a hand-washable food processing machine that can automatically discharge and clean itself. Moreover, the liquid heater of the present invention can also be applied to heating appliances that can perform boiling operations, rice paste making, etc., such as health pots and health cookers.

[0101] The above are merely preferred embodiments of the present invention and are not intended to limit the present invention. Various modifications and variations can be made to the present invention by those skilled in the art. Any modifications, equivalent substitutions, improvements, etc., made within the spirit and principles of the present invention should be included within the scope of protection of the present invention.

Claims

1. A method for preparing a beverage with ingredients using a liquid heater, the liquid heater comprising a heating container and a capacitor electrode disposed on the outer wall of the heating container, the capacitor electrode forming a detection area on the inner wall of the heating container for detecting the overflow state during the beverage preparation process and generating an original signal, characterized in that: include, During the process of heating the beverage in the heating container, condensation water forms in the detection area on the inner wall of the heating container. Before the heating container heats the beverage to the first preset temperature, the liquid heater amplifies the original signal using a first amplification factor. The liquid heater ignores the changes in the original signal. The first preset temperature is not less than 70°C. Before the beverage boils from a first preset temperature in the heating container, the foam produced by the ingredients absorbs the condensate. The liquid heater amplifies the original signal using a second amplification factor greater than the first amplification factor. Based on the change in the original signal, it detects whether the foam produced by the ingredients in the heating container overflows.

2. The method for preparing a beverage with ingredients using a liquid heater according to claim 1, characterized in that: The heating container uses a first power to heat the beverage to a first preset temperature; After the beverage is heated to the first preset temperature, the heating container continues to heat the beverage to boiling using a second power that is less than the first power.

3. The method for preparing a beverage with ingredients using a liquid heater according to claim 1, characterized in that: The heating container heats the beverage to maintain it at a boil. The liquid heater amplifies the original signal using a third amplification factor that is less than the second amplification factor, in order to detect whether the foam generated by the ingredients in the heating container overflows.

4. The method for preparing a beverage with ingredients using a liquid heater according to claim 3, characterized in that: The third amplification factor is greater than or equal to the first amplification factor.

5. A method for preparing a beverage with ingredients using a liquid heater according to claim 1, characterized in that: It also includes a boiling mode, in which the liquid heater amplifies the original signal using a first amplification factor during the process of making a beverage with ingredients in the heating container.

6. A method for preparing a beverage with ingredients using a liquid heater according to claim 1, characterized in that: The first amplification factor is the amplification factor used so that water at 20℃-30℃ can be detected by the liquid heater.

7. A method for preparing a beverage with ingredients using a liquid heater according to claim 1, characterized in that: During the process of heating the beverage from a second preset temperature greater than the first preset temperature to a boiling state, the liquid heater amplifies the original signal using a fourth amplification factor less than the second amplification factor, and detects whether the foam generated by the ingredients in the heating container overflows based on the change of the original signal. Alternatively, during the process of the heating container continuing to heat the beverage from the second preset temperature for a preset time, the liquid heater amplifies the original signal using a fourth amplification factor that is less than the second amplification factor, and detects whether the foam generated by the ingredients in the heating container overflows based on the change in the original signal.

8. A method for preparing a beverage with ingredients using a liquid heater according to claim 1, characterized in that: The second amplification factor is two to five times that of the first amplification factor.

9. A method for preparing a beverage with ingredients using a liquid heater according to claim 1, characterized in that: When the ingredient is soybeans, the first preset temperature is 84℃ to 92℃; or, When the ingredient is rice, the first preset temperature is 76℃ to 86℃; or, When the ingredient is white fungus, the first preset temperature is 82℃ to 92℃.

10. A method for preparing a beverage with ingredients using a liquid heater according to claim 1, characterized in that: The heating container is also equipped with a stirring element, which rotates when the heating container heats the beverage to a first preset temperature.

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