Beverage heating method of liquid heater

Abstract

The invention relates to a manufacturing method of kitchen appliances, in particular to a beverage heating method of a liquid heater, which comprises the following steps: circularly switching a first step and a second step to obtain the heating duration of a beverage as a first duration and the duration that foam falls back to a preset height as a second duration, and then the beverage is heated according to the mode of circularly switching the third step and the fourth step with the first constant heating power, the first duration and the second duration. By the adoption of the beverage heating method, the safety risk problems that in the beverage heating process, the detection device used for detecting the foam overflow signal is abnormal, for example, the detection device is polluted by residues adhering to and remaining on the inner wall of the pulping container, and consequently beverage heating overflows or the beverage is not cooked due to heating interruption can be effectively solved.

Description

Technical Field

[0001] This invention relates to a heating method for kitchen appliances, and in particular to a method for heating beverages using a liquid heater. Background Technology

[0002] Liquid heaters or food processors used for making beverages such as soy milk and rice porridge, such as those specified in CN200920050366.4 and CN200910040598.6, typically have an outward-protruding anti-overflow electrode rod on the machine head, cup body, or lid to detect overflow signals and prevent the liquid from spilling during the slurry-making process. The detection end of the anti-overflow electrode rod usually protrudes into the cup body. During the slurry-making process, due to the grinding and crushing of the soybeans and the repeated heating and boiling of the liquid, the detection end of the anti-overflow electrode rod may be covered with soybean skins, and residue or foam may adhere between the electrode rod and the cup body. When these phenomena occur, the anti-overflow electrode rod will be stuck together, and it will lose its function of detecting foam overflow signals. At this time, the liquid will not be heated, making it impossible to complete the slurry-making process. Of course, engineers can also set the program to continue heating when adhesion occurs, but the heating time and the waiting time for the foam to fall back cannot be controlled. Engineers can only set them based on experience. Since the anti-overflow electrode rod has lost the function of detecting foam overflow signals, setting heating parameters based on experience for heating operation poses a safety risk of overflow.

[0003] Meanwhile, the inventors of this application previously proposed liquid heaters as disclosed in patents CN202410210628.8 and CN202410347205.0. These liquid heaters have a detection plate on the outside of the glass container for detecting liquid level in an airtight manner. This detection plate can detect different water level signals and overflow signals at different foam heights. Furthermore, different overflow positions can be used to detect different water levels. This effectively solves the problem of existing food processing machines where the overflow electrode rod needs to contact the foam, resulting in difficult-to-clean residue. It also solves the problem of existing food processing machines having only one fixed overflow position, which leads to difficulties in preventing foam from colliding with the pulp at low water levels, long pulping cycles, and easy overflow due to thermal inertia. The aforementioned liquid heater has outstanding advantages in terms of overflow safety, shortened pulping cycles, improved ease of cleaning of glass containers, cleaning effect, and energy saving. However, during the applicant's ongoing research into the anti-overflow detection scheme for the liquid heater, the following problem was discovered: When the slurry is boiled and heated, the foam on the surface of the slurry rises along the inner wall of the glass container. When the anti-overflow position corresponding to the detection plate detects a signal, it controls the heating device to stop heating. At this time, during the cooling process, the foam falls back along the inner wall of the glass container. Therefore, during the boiling of the slurry, the foam will cycle through a process of rising → hitting the anti-overflow point → falling back. After several cycles, a considerable amount of slurry residue will remain on the inner wall of the glass container. Because the air-sealed liquid level detection plate obtains the overflow prevention signal by sensing the capacitance value, when a large amount of slurry residue adheres to the inner wall surface of the glass container, the detection plate will sense unnecessary parasitic capacitance. As a result, the detection plate cannot reliably and accurately detect the actual overflow signal. The slurry residue adhering to the inner wall surface of the glass container contaminates the detection performance of the plate. During the slurry preparation process, when the detection plate cannot accurately detect the overflow signal, overflow problems are likely to occur. The overflowing slurry may even pose a safety risk of scalding consumers. Of course, continuous parasitic capacitance may also cause the detection plate to be in a false overflow prevention signal detection state, and the slurry will not be heated normally, posing a food safety hazard of the slurry not boiling or being undercooked. Summary of the Invention

[0004] The purpose of this invention is to provide a beverage heating method using a liquid heater. This method can effectively solve the safety risks of beverage overflow or undercooked beverages caused by the failure of the detection device used to detect foam overflow signals to detect actual overflow signals during the later stages of beverage preparation.

[0005] To achieve the above objectives, the present invention adopts the following technical solution: a beverage heating method using a liquid heater, wherein the liquid heater includes a pulping container and a detection device for detecting foam overflow signals, characterized in that: the beverage heating method includes:

[0006] The first step: Heat the drink with a first constant heating power until an overflow signal of rising foam is detected, and then switch to the second step;

[0007] The second step: Wait and detect when the foam falls back to a preset height, and then switch to the first step;

[0008] The first step and the second step are cyclically switched according to a preset number of times. The heating duration of the drink in the last first step of the preset number of times is taken as the first duration, and the duration when the foam in the last second step of the preset number of times falls back to the preset height is taken as the second duration;

[0009] The third step: Heat the drink with the first constant heating power for the first duration, and then switch to the fourth step;

[0010] The fourth step: Wait for the foam to fall back for the second duration, and then switch to the third step;

[0011] Cyclically switch between the third step and the fourth step to heat the drink.

[0012] Further, the preset number of times is not less than 3 times and not more than 8 times.

[0013] Further, the preset number of times is 3 times or 4 times.

[0014] Further, the preset height is the initial water level for making the drink. When the foam falls back to the initial water level, the detection device is triggered to sense the signal;

[0015] Alternatively, the preset height is the detection gear position of the detection device higher than the initial water level for making the drink. When the foam falls back to the detection gear position, the detection device is triggered to sense the signal.

[0016] Further, in the second step, stop heating and wait for the foam to fall back to the preset height;

[0017] Alternatively, in the second step, maintain a second heating power and wait for the foam to fall back to the preset height, where the second heating power is less than the first constant heating power.

[0018] Further, the liquid heater can make drinks with different capacities, and different capacities V are heated with different first constant heating powers P. Among them, V and P satisfy the following relationship:

[0019] When V ≤ 400 ml, P = 400 W - 500 W;

[0020] When 400 ml < V ≤ 700 ml, P = 450 W - 600 W;

[0021] When 700 ml < V ≤ 900 ml, P = 500 W - 650 W;

[0022] When V > 900 ml, P = 550 W - 700 W.

[0023] Furthermore, the liquid heater can make drinks with different capacities, and the liquid heater is also preset with a debugging capacity V0 and a debugging power P0. Different capacities V are heated with different first constant heating powers P, where V and P satisfy the following relationship:

[0024] When V ≤ V0, P = 0.8P0 - P0;

[0025] When V > V0, P = P0 - 1.3P0.

[0026] Furthermore, the pulping container is a glass container, and the detection device is a detection board for remotely detecting the foam overflow signal. The detection board has multiple anti-overflow gears for detecting the height of the overflow signal. In the first step, the foam triggers the overflow signal at the same anti-overflow gear;

[0027] Alternatively, the pulping container is a glass container, and the detection device is a detection board for remotely detecting the foam overflow signal. The detection board is provided with multiple water level gears for detecting the initial water level and multiple anti-overflow gears for detecting the height of the overflow signal. Different water level gears correspond to different initial water levels of the drink, and different initial water levels have corresponding anti-overflow gears.

[0028] Furthermore, the detection device includes a first electrode and a second electrode at different heights in the pulping container. The second electrode is set at a preset height, and the preset height is higher than the initial water level for making the drink. The first electrode is set higher than the second electrode, and in the first step, after the first electrode detects the overflow signal of the foam, it starts to fall back.

[0029] Furthermore, the temperature of the drink when the overflow signal is first detected in the first step is lower than the temperature of the drink when the overflow signal is detected in the first step later.

[0030] In the process of researching beverage preparation using liquid heaters such as soy milk makers, the inventors of this application discovered the following problems: For food processors with only one fixed anti-overflow electrode, there is a risk of the anti-overflow electrode sticking during beverage preparation, leading to abnormal detection of foam overflow signals and potentially causing problems such as insufficient heating or undercooked beverages. For liquid heaters equipped with a detection plate that detects foam overflow signals remotely, during beverage heating, the foam generated on the surface of the beverage repeatedly rises and falls within the glass container. After multiple rises and falls, a significant amount of residue adheres to the inner wall of the glass container. Moreover, the amount of residue increases with each rise and fall of the foam, thus affecting the detection plate installed on the outer wall of the glass container's ability to detect foam overflow signals. In other words, the residue contaminates the performance of the detection plate. Ignoring this problem will lead to abnormal beverage heating operations; for example, because the detection plate cannot accurately detect the foam overflow signal, the beverage is prone to overflow during subsequent heating processes. Alternatively, due to the influence of parasitic capacitance, the detection board continuously detects foam overflow signals and remains in a false anti-overflow sticky state. In this case, the beverage cannot be heated, posing a food safety hazard of undercooked food.

[0031] To address the issue of inaccurate or undetectable overflow signals caused by malfunctions in the detection device used to detect foam overflow during beverage heating, leading to overflow problems and food safety risks such as undercooked beverages, this invention provides a beverage heating method using a liquid heater. In this method, a first heating time and a second waiting time for foam to subside are obtained by cycling between a first and second step a preset number of times. Then, a third and fourth step are cycled to heat the beverage. The inventors have found that this method effectively solves the problem of beverage overflow caused by malfunctioning detection devices, or the food safety risk of undercooked beverages due to insufficient heating.

[0032] In this invention, the first and second durations are obtained by setting a preset number of cycles. The reason for determining the first and second durations using the above method is that the inventors made the following discovery during the research on soy milk production: Raw soy milk contains a large amount of saponins. Due to the presence of saponins, when the soy milk is heated to 80℃~90℃, a large amount of foam will be generated on the surface of the soy milk. As the temperature rises, the foam will also rise. When the detection device first detects the foam overflow signal, due to the large amount of foam, the temperature of the soy milk at the time of triggering the overflow signal generally does not reach the boiling point of the soy milk. Under flat altitude conditions, the initial temperature of the overflow (i.e., the temperature of the soy milk at the time of triggering the overflow signal) is generally about 5℃ below the boiling point. However, in northern winters, due to the colder external environment and better heat dissipation of soy milk, the initial temperature of the overflow may be even lower. When the slurry is cyclically heated at a constant initial heating power, causing the foam to rise and fall, the slurry temperature at the next foam rise triggering the overflow signal will be significantly higher than the initial temperature. This is because during the subsequent heating process, the saponins undergo denaturation due to continuous heating, resulting in a decrease in saponin content. Consequently, the amount of foam generated during slurry heating also decreases. Due to the reduced foam volume, the slurry temperature rises when the overflow signal at the same height is triggered. As the saponin content continues to decrease until it reaches a stable state, the amount of foam generated each time the slurry is heated will also tend to be constant. Furthermore, after multiple consecutive cycles of triggering the overflow signal, the heat exchange between the slurry, the glass container, and the external environment will tend to reach equilibrium. The time required for each foam fall will be approximately the same, and the heating time required to reach the same overflow signal height on the foam triggering detection device will also be approximately the same each time. Subsequently, if the slurry is circulated and heated again with the same constant heating power and the same predetermined heating time, the generated foam will generally reach the same overflow prevention height, and the slurry temperature at the overflow prevention height will approach or reach the boiling point (after reaching the boiling point, the slurry temperature will no longer rise). Moreover, at the same height, waiting for the foam to fall back for the same predetermined time will also ensure that the foam falls back to the same position before heating (the preset height). The inventors discovered this phenomenon and thus obtained a circulatory heating method that uses a first constant heating power to heat the beverage for a first time, and then uses a second time to wait for the foam to fall back. This method can achieve the heating of the beverage even if the detection device for detecting foam overflow signals malfunctions, or even if there is no detection device, and can effectively ensure that the beverage boils without overflowing, and there is no food safety hazard of the beverage being undercooked. Attached Figure Description

[0033] The present invention will be further described below with reference to the accompanying drawings:

[0034] Figure 1 This is a schematic diagram of the structure of a first embodiment of the liquid heater of the present invention;

[0035] Figure 2 for Figure 1 Schematic diagram of the structure of the detection plate;

[0036] Figure 3 for Figure 1 Flowchart of the slurry preparation process using a liquid heater;

[0037] Figure 4 This is a schematic diagram of the structure of Embodiment 2 of the present invention;

[0038] Figure 5 This is a schematic diagram of the structure of Embodiment 3 of the present invention;

[0039] Figure 6 for Figure 5 A flowchart of the beverage preparation process. Detailed Implementation

[0040] Example 1:

[0041] like Figure 1 , Figure 2 The diagram shows a schematic of the structure of a liquid heater according to the present invention. The liquid heater of the present invention is a food processing machine capable of making soy milk, comprising a glass container 1 with a pulping chamber 10, a transparent outer shell 2 fitted around the outside of the glass container 1, a heating device 5 disposed at the bottom of the glass container 1, and a motor 3 located inside the transparent outer shell 2 and installed below the heating device 5. A rotating shaft 31 driven by the motor 3 passes through the heating device 5 and extends into the pulping chamber 10. A pulverizing blade 4 is also disposed within the pulping chamber 10. The end of the rotating shaft 31 is connected to the pulverizing blade 4, driving the pulverizing blade 4 to rotate and pulverize the material. Simultaneously, a detection plate 6 for detecting water and foam in the interlayer 20 between the glass container 1 and the transparent outer shell 2 is disposed therein. The detection plate 6 is in close contact with the outer wall of the glass container 1 and is used to detect the water level signal and overflow signal in the pulping chamber 10 in a closed loop.

[0042] In this embodiment, the detection plate 6 is provided with multiple capacitor plates, including multiple first capacitor plates 61 for detecting water level signals and multiple second capacitor plates 62 for detecting overflow signals. The second capacitor plates 62 are located above the first capacitor plates 61. In this embodiment, the sensing area of ​​a single second capacitor plate 62 is larger than the sensing area of ​​a single first capacitor plate 61. This is because the second capacitor plate 62 is used to detect foam, and the air trapped in the foam affects the capacitance value sensed by the second capacitor plate. By increasing the sensing area of ​​the second capacitor plate, the signal of the foam is amplified, enabling the second capacitor plate to detect the signal more effectively. Simultaneously, in this embodiment, different first capacitor plates 61 are used to detect water level settings with different initial water levels, and different second capacitor plates 62 also correspond to the detection of overflow prevention settings with different overflow signal heights. Furthermore, different initial water levels also have corresponding overflow prevention settings for detecting the overflow signal height. For the food processing machine in this embodiment, for each determined production capacity (initial water level), the system will preset a corresponding water level setting and anti-overflow setting based on a determined algorithm.

[0043] like Figure 3 The diagram shows the pulping process of the food processor in this embodiment. To better understand the pulping process, this embodiment will demonstrate the production of soy milk under flat altitude conditions, with a volume of 500ml and 50g of dried soybeans as the main ingredient. The specific process includes the following steps:

[0044] First preheating stage: Use full power (800W) to heat the liquid in the glass container to 80℃.

[0045] Coarse grinding stage: Grind the dry soybeans at 3000 rpm for 15 seconds to allow the saponins in the dry soybeans to be extracted.

[0046] Second preheating stage: The liquid is heated to 90°C using full power (800W).

[0047] Cooking stage: The first step is to heat the slurry with a constant heating power of 500W, causing the foam generated by the slurry to rise until the overflow signal is detected by the anti-overflow plate A on the detection plate, and then switch to the second step.

[0048] Second step: Stop heating and wait for the foam to fall back to the detection position B below the anti-overflow position A on the detection plate. After the detection position B detects the signal, switch to the first step.

[0049] The first and second steps alternate cyclically for a preset number of cycles. The heating time of the beverage in the last cycle of the preset number of cycles is taken as the first duration t. N The second duration t is defined as the time it takes for the foam from the last second step of the preset number of steps to fall back to the detection level B (preset height).S ;

[0050] The preset number of times is no less than 3 and no more than 8.

[0051] Third step: Use a constant heating power of 500W to heat the beverage for a first time t. N Then, switch to the fourth step;

[0052] Fourth step: Use the second duration t S After the bubble bursts, proceed to the third step.

[0053] The third and fourth steps are cycled and switched to heat the slurry until the cooking time is over.

[0054] Fine grinding stage: The boiled slurry is finely ground.

[0055] Secondary cooking stage: After fine grinding, it is heated again with a first constant heating power of 500W and a first duration of t. N Second duration t S The slurry is boiled and heated by switching between the third and fourth steps in a cycle.

[0056] Alarm: Pulping complete alarm.

[0057] The inventors of this application encountered the following problem during their research on beverage preparation using liquid heaters such as soy milk makers: For liquid heaters equipped with a detection plate that detects foam overflow signals through a closed loop, during the heating process, the foam generated on the beverage surface repeatedly rises and falls within the glass container. After multiple rises and falls, a significant amount of residue adheres to the inner wall of the glass container. Moreover, the amount of residue increases with each rise and fall of the foam, thus affecting the detection plate's ability to detect the foam overflow signal. In other words, the residue contaminates the detection plate's performance. Ignoring this problem can lead to abnormal beverage heating operations. For example, because the detection plate cannot accurately detect the foam overflow signal, the beverage is prone to overflowing during subsequent heating. Alternatively, due to parasitic capacitance, the detection plate may continuously detect the foam overflow signal, remaining in a false overflow-prevention state of adhesion. In this case, the beverage cannot be heated, posing a food safety hazard of undercooked food.

[0058] To address the issue of inaccurate or undetectable overflow signals due to malfunctions in the detection device used to detect foam overflow during beverage heating, leading to overflow problems and food safety hazards such as undercooked beverages, this embodiment employs a detection plate mounted on the outer wall of a glass container. Utilizing the principle of non-contact touch sensing, it achieves non-contact foam overflow signal detection. During the pulping process, a first constant heating power of 500W and a heating time of t are used. N and stop waiting for the second duration t S The circulating boiling and heating method effectively solves the problem of abnormal foam overflow signals detected by the detection plate, and can also smoothly complete the boiling operation in the pulping process. Furthermore, it avoids the technical problem of pulp overflow and effectively ensures that the pulp is cooked thoroughly, eliminating the food safety hazard of undercooked pulp.

[0059] Specifically, in this embodiment, the first and second durations are obtained by setting a preset number of cycles. The reason for determining the first and second durations using the above scheme is that the inventors made the following discovery during the research on soy milk production: Before the performance of the detection plate is contaminated, raw soy milk contains a large amount of saponin. Due to the presence of saponin, when the soy milk is heated to 80℃~90℃, a large amount of foam will be generated on the surface of the soy milk. As the temperature rises, the foam will also rise. When the detection plate first detects the foam signal, due to the large amount of foam, the temperature of the soy milk at the time of triggering the overflow signal generally does not reach the boiling point of the soy milk. Under flat altitude conditions, the temperature of the first contact (i.e., the temperature of the soy milk when the overflow signal of the detection plate is triggered) is generally about 5℃ below the boiling point. However, if it is in the northern winter, due to the colder external environment, the soy milk dissipates heat better, and the temperature of the first contact may be even lower. When the slurry is cyclically heated at a constant initial heating power, causing the foam to rise and fall, the slurry temperature at the next foam rise triggering the overflow signal will be significantly higher than the initial temperature. This is because during the subsequent heating process, the saponins undergo denaturation due to continuous heating, resulting in a decrease in saponin content. Consequently, the amount of foam generated during slurry heating also decreases. Due to this reduction in foam volume, the slurry temperature rises when the overflow signal is triggered at the same height on the detection plate. As the saponin content continues to decrease until it reaches a stable state, the amount of foam generated during each slurry heating will also tend to be constant. Furthermore, after multiple consecutive cycles of triggering the overflow signal, the heat exchange between the slurry, the glass container, and the external environment will tend to reach equilibrium. The time required for each foam fall will be approximately the same, and the heating time required to reach the same height on the detection plate to trigger the overflow signal will also be approximately the same. Subsequently, if the slurry is heated again with the same constant heating power and the same determined heating time, the generated foam will generally reach the same overflow height on the detection plate, and the slurry temperature at this overflow height will approach or reach the boiling point (after reaching the boiling point, the slurry temperature will no longer rise). Moreover, by waiting for the foam to fall back for the same determined time, the foam can also fall back to the same height position on the detection plate before heating. The inventors discovered this phenomenon, thereby obtaining the method to heat the beverage with a first constant heating power for a first time t. N Then use the second duration t S The circulating heating method, which waits for the foam to subside, can heat beverages even without an overflow detection board, effectively ensuring that the beverage boils without overflowing and eliminating the food safety hazard of undercooked beverages.

[0060] To better illustrate the inventor's research findings, the inventor used the food processor of this embodiment, taking the production of 500ml of soy milk beverage using 50g of dried soybeans as an example. The detection plate has a water level setting (detection setting B) corresponding to 500ml, and also has an anti-overflow setting A corresponding to the 500ml water level setting. Additionally, an auxiliary anti-overflow setting C is provided at the highest point of the detection plate. Anti-overflow setting C is used to prevent overflow detection after the 500ml overflow setting A fails, serving as a final, safe anti-overflow detection to avoid overflow problems caused by continued foaming. During continuous cooking at a heating power of 500W, the inventor recorded the following detection data:

[0061] Table 1. Test data for continuous boiling heating at 500W heating power.

[0062]

[0063]

[0064] Based on the above research, the inventors discovered that when 12 cycles of boiling are performed at a heating power of 500W, after more than 8 overflow prevention cycles, there is a risk of detection anomalies at overflow prevention barrier A. During the 9th heating cycle, the foam jumps over overflow prevention barrier A and continues to rise. Heating stops only when it triggers overflow prevention barrier C above overflow prevention barrier A, without overflowing, but the risk of high-level overflow still exists. Furthermore, the inventors also found that the heating time is relatively long when overflow prevention barrier A is triggered for the first time. The heating time required after the third trigger is basically the same. Moreover, the waiting time for the foam to fall back is basically the same after the first trigger of the overflow detection board overflow signal. The only difference is that the heating time and the waiting time for the foam to fall back are longer due to the different overflow prevention height (overflow prevention barrier C) when the overflow signal is triggered for the 9th time. Based on the slurry temperature at the time of impact prevention, the slurry temperature is lowest and has not reached the boiling point during the first impact prevention. The slurry temperature during subsequent impact preventions is significantly higher than the first impact prevention temperature. Furthermore, the slurry temperature after the third impact prevention is basically at the boiling point and no longer rises.

[0065] Based on this, in this embodiment, the inventors use the heating duration that triggers the overflow signal of the detection board in the third cycle as the first duration t. N Furthermore, the duration of waiting for the bubble to fall in the third cycle is taken as the second duration t. S Then, using a first constant heating power of 500W, the slurry is heated for a first time t. N Using the second duration t SThe cyclical heating process, which involves waiting for the foam to subside, ensures that even without a detection plate to monitor for overflow, there will be no overflow issues during the subsequent boiling of the soy milk. It also eliminates the food safety risks associated with undercooked soy milk. Furthermore, the inventors have discovered that this heating method allows the soy milk to remain in a boiling state throughout the cooking process, resulting in a more nutritious, fragrant, safe, and smoother-tasting soy milk beverage.

[0066] It should be noted that the first and second steps are cyclically switched a preset number of times, which is no less than 3 times and no more than 8 times. During the research process, the inventors of this application also discovered that when the number of cycles is less than 3, the contact temperature of the slurry may be too low. In this case, if the heating time of the slurry obtained from the last step of the first step is used as the first heating time based on less than 3 cycles, there is a risk that the slurry will not reach a boiling state for cooking, or even be undercooked. Furthermore, for this embodiment, it is not necessary to cycle more than 8 times. As can be seen from the table above, exceeding 8 cycles increases the probability of contamination of the detection plate, making it difficult to detect overflow signals during subsequent heating. Moreover, between 3 and 8 cycles, the contact temperature, heating time, and waiting time for foam to fall are basically the same each time, so any one of the cycles between 3 and 8 can be used as the benchmark for obtaining the first and second heating times. As predicted in the table above, if the heating time of the slurry in the third cycle is taken as the first duration, and the waiting time for the foam to fall in the third cycle is taken as the second duration, the slurry temperature will always remain at the boiling point, regardless of the number of subsequent cycles. Furthermore, the foam will always be at the anti-overflow position A during each heating cycle, and will fall back to the detection position B each time. Therefore, by continuing this cycle, even without a detection board detecting foam overflow, it is entirely possible to ensure that the slurry is thoroughly cooked without overflow. Of course, if the ambient temperature is low, heat dissipation is easier, and the slurry temperature in the third cycle may not reach the boiling point, or the temperature in the third cycle may be relatively low compared to the boiling point. In this case, the fourth or fifth cycle can be used as a benchmark to obtain the first and second durations.

[0067] It should also be noted that the preset height in the second step can be the initial water level for making the beverage. This initial water level is the height at which the detection plate initially detects the water level. When the foam falls back to the initial water level, it will trigger the detection plate's sensing signal, thus confirming that the foam has fallen. Alternatively, the preset height can be a detection setting on the detection plate that is higher than the initial water level for making the beverage. This detection setting is still used to detect foam, and when the foam falls back to the detection setting, it will also trigger the detection plate's sensing signal, thus confirming that the foam has fallen. In this embodiment, the heating device stops heating while waiting for the foam to fall back to the preset height in the second step. Of course, if the external environment dissipates heat too quickly, a second heating power, which is much lower than the first constant heating power, can be used to heat and maintain the temperature of the slurry, so that the foam gradually falls back to the preset height.

[0068] Additionally, it should be noted that in the soy milk production method of this embodiment, the purpose of coarse grinding is to accelerate foam generation and allow saponins to precipitate more quickly. Furthermore, the first preheating stage and the coarse grinding stage can be performed simultaneously, or preheating can be omitted before coarse grinding. However, the inventors have discovered that heating the liquid to a first predetermined temperature T before coarse grinding is effective. y1 75℃~80℃ for coarse grinding is more conducive to the release and precipitation of nutrients in soybeans, resulting in a better taste for soy milk. Of course, the motor speed and grinding time need to be controlled during the coarse grinding stage. If the speed is too high and the grinding time is too long, the coarsely ground soybean particles will be too small, leading to excessive protein precipitation. This can cause the bottom of the soy milk to stick during subsequent cooking, affecting the cooking process and the user's cleaning afterward. Furthermore, excessively high speeds can cause uneven agitation, making the soy milk prone to splashing, and air in the grinding chamber can easily mix into the soy milk, producing more foam. Conversely, if the speed is too low and the grinding time is too short, not only will the proteins, soluble substances, and saponins in the larger soybean pieces not be released and precipitated effectively, but the foam produced during subsequent cooking will also be large bubbles, affecting the accuracy of the overflow detection and making overflow more likely. The inventors have found through research that the coarse grinding stage is generally performed at a speed of 3000 rpm~5000 rpm for 6 seconds to 18 seconds. For this embodiment, 3000 rpm for 15 seconds is preferred, or 4000 rpm for 8 to 12 seconds. Of course, the liquid heater of this invention may not have a pulverizing function and may only be used for boiling the slurry. In this case, preheating and coarse pulverizing processes are unnecessary during beverage preparation. Furthermore, if the slurry chamber can be designed for easy cleaning, the dried soybeans can be completely pulverized first, and then the slurry can be boiled and cooked according to the above-described circulating boiling method.

[0069] In the pulping method of this embodiment, to avoid overflow problems caused by heating inertia when directly entering continuous heating after coarse grinding, this embodiment also includes a second preheating stage after coarse grinding. The main purpose of this stage is to control the temperature of the pulp before continuous cooking, so that the pulp can start at a relatively suitable temperature before cooking, effectively avoiding overflow problems caused by thermal inertia. The inventors have discovered through research that the second preheating stage generally requires controlling the pulp temperature to a second predetermined temperature T. y2 And satisfy T y1 <T y2 ≤T N -5, where T N The boiling point temperature is controlled by T in this embodiment. y2 =81℃~95℃. Of course, at different altitudes, T y2 The choices are also different.

[0070] In this embodiment, the material is finely pulverized after boiling to obtain soy milk. Soy milk obtained using the above-described pulverizing method is more likely to meet the required concentration, amino acid, and other nutritional indicators according to traditional soy milk standards. Of course, if the user wants to drink traditional soy milk, it can be boiled again after fine pulverization. When boiling again, the heating parameters obtained previously can still be used. It should be noted that before boiling again, the temperature of the slurry needs to be controlled during or after fine pulverization. The inventors have found that maintaining the slurry temperature at or after fine pulverization is crucial. N -3(T N (The boiling point temperature) is used before further cooking to effectively prevent the risk of overflow during the second cooking process. Whether or not a second cooking process after fine grinding is required can be adjusted by the developers based on functional requirements.

[0071] It should also be noted that in this embodiment, the food processor may have multiple initial water levels, not just 500ml. The detection plate will have multiple water level settings corresponding to different initial water levels, and the detection plate will also have multiple different anti-overflow settings for detecting overflow signal heights. Different first capacitor plates on the detection plate correspond to different water level settings for detecting different initial water levels, while different second capacitor plates on the detection plate correspond to different anti-overflow settings. The main control system will set a corresponding water level setting and anti-overflow setting based on different initial water levels. As mentioned earlier in this embodiment, to prevent overflow, an auxiliary anti-overflow setting is set at the highest point of the detection plate. However, the auxiliary anti-overflow setting is only used to address abnormal situations. If the auxiliary anti-overflow setting is used as a regular setting, after continuous collision detection, residue contamination will still occur, leading to overflow.

[0072] In addition, it should be noted that through research, the inventor found that different capacities V need to correspond to different first constant heating powers P. If V changes, the corresponding P will also be adjusted accordingly. When the capacity V is fixed, if an overly large first constant heating power P is selected, even if the first duration and the second duration are determined, during the process of waiting for the foam to subside, even if the heating stops, due to the effect of thermal inertia, the residual heat of the heating device will still continue to heat the slurry, thus there is a risk of overflow. Correspondingly, if the first constant power P is selected too small, the heat contributed by the heating device may not be sufficient to support the heat dissipated by the glass container and the drink. Therefore, in the subsequent heating process, it cannot be guaranteed that the drink can be heated to the boiling state, which will affect the taste of the drink and even pose a safety risk that the drink is not cooked thoroughly.

[0073] Based on this, the inventor found that for a capacity V = 300 ml to 1200 ml, usually P is selected as 300 W to 800 W. Further, there is the following relationship between the capacity V and P:

[0074] When V ≤ 400 ml, P = 400 W to 500 W;

[0075] When 400 ml < V ≤ 700 ml, P = 450 W to 600 W;

[0076] When 700 ml < V ≤ 900 ml, P = 500 W to 650 W;

[0077] When V > 900 ml, P = 550 W to 700 W.

[0078] By matching the capacity V and the first constant heating power P in the above manner, it is possible to avoid the problems of the drink not being cooked thoroughly or not being cooked through, and also avoid the problem of the drink overflowing due to thermal inertia.

[0079] Of course, the inventor's research also found that by fixing the standard values of V and P in the system, during the operation of heating the drink, the system can automatically match the first constant heating power P according to different capacities V. For this embodiment, the system can preset a debugging capacity V0 and a debugging power P0. When V ≤ V0, P = 0.8P0 to P0; when V > V0, P = P0 to 1.3P0. For example, the preset debugging capacity V0 = 500 ml and the preset debugging power P0 = 500 W.

[0080] It should be noted that the selection of the above structure and parameters for this embodiment can also be applied to other embodiments of the present invention.

[0081] Embodiment 2:

[0082] AsFigure 4 The diagram shown is a structural schematic of a second embodiment of the liquid heater of the present invention. The liquid heater of the present invention is also a food processing machine with a lower-mounted motor, including a pulping container 7, a lid 8 mounted on the pulping container 7, and a detection device for detecting foam overflow signals. In this embodiment, the detection device is an anti-overflow electrode structure that directly contacts the foam. The detection device includes a first electrode 91 and a second electrode 92 located at different heights in the pulping container 7. The second electrode 92 is positioned above the low water level line, and the first electrode 91 is positioned higher than the second electrode 92 and is mounted on the lid 8.

[0083] For the food processing machine of this embodiment, the beverage can also be heated using the method of Embodiment 1. The difference from Embodiment 1 is:

[0084] In the first step, the first electrode detects the overflow signal of the foam, and after detecting the overflow signal, the foam begins to fall back down. In the second step, when the foam falls back to the height of the second electrode, the second electrode detects the falling foam signal. After cyclically switching between the first and second steps a preset number of times, the heating time of the beverage in the last first step of the preset number of times is taken as the first duration, and the time it takes for the foam to fall back to the height of the second electrode in the last second step of the preset number of times is taken as the second duration.

[0085] Finally, the beverage is heated by switching between the third and fourth steps in a cyclical manner, using the first constant heating power, the first duration, and the second duration.

[0086] In this embodiment, the foam falls back to a preset height, which is the height of the pulping container where the second electrode is located. The height of the second electrode is above the low water level line but below the high water level line. Therefore, in this embodiment, only low water level pulping can use the above method to heat the beverage; high water level pulping is clearly unsuitable. Of course, in this embodiment, the second electrode can also be set above the high water level line, so both low and high water level pulping can be used. Alternatively, in this embodiment, multiple electrodes are set on the outside of the pulping container, and different electrodes are used for different water levels to detect the foam fall signal. Detecting the foam fall signal can also be used to heat the beverage using the above method.

[0087] It should be noted that this embodiment uses the above-described method to heat the beverage, achieving the same beneficial effects as Embodiment 1, which will not be repeated here. It should also be noted that the detection device used in this embodiment can be replaced in other embodiments of the present invention.

[0088] Example 3:

[0089] like Figure 5The diagram shown is a structural schematic of a liquid heater according to a third embodiment of the present invention. The liquid heater in this embodiment is a health-preserving kettle capable of making beverages, comprising a glass container 1 and a handle (not shown) disposed on the outside of the glass container 1. A detection plate (not shown) for detecting water and foam height in the air is disposed between the handle and the glass container 1. A base (not shown) is disposed below the glass container 1, supporting the glass container 1 and providing power and control to it.

[0090] The health-preserving kettle in this embodiment can be used to make drinks such as white fungus soup. This embodiment takes the preparation of 600ml of white fungus soup using a first constant heating power of 500W as an example. Figure 6 The process of making the beverage shown:

[0091] Step 1: Heat the beverage from room temperature using a constant heating power until an overflow signal of rising foam is detected, then switch to Step 2;

[0092] Step 2: Wait and check if the foam falls back to the preset height, then switch to Step 1;

[0093] The first step and the second step are switched cyclically according to a preset number N. The heating time of the beverage in the last first step of the preset number N is taken as the first time, and the time when the foam in the last second step of the preset number N falls back to the preset height is taken as the second time.

[0094] Proceed to the third step;

[0095] Third step: After heating the beverage for the first time using the first constant heating power, switch to the fourth step;

[0096] Step 4: After waiting for the bubble to recede for the second duration, switch to Step 3;

[0097] The third and fourth steps are cycled through to heat the beverage;

[0098] After repeating the process M times, an alarm will be triggered upon completion.

[0099] The heating method for making white fungus soup using a health-preserving kettle in this embodiment achieves the same technical effect as in Embodiment 1. Both can effectively solve the safety risks of beverage overflow or undercooked food caused by residue stains on the inner wall of the glass container contaminating the detection plate after repeated rising and falling of foam during beverage heating, which affects the accuracy of the detection plate in detecting the actual overflow signal of foam. Furthermore, this embodiment has the same beneficial effects as Embodiment 1, which will not be repeated here.

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

[0101] Those skilled in the art will understand that this invention includes, but is not limited to, the contents described in the accompanying drawings and the specific embodiments above. Any modifications that do not depart from the functional and structural principles of this invention will be included within the scope of the claims.

Claims

1. A method for heating a beverage using a liquid heater, the liquid heater comprising a pulping container and a detection device for detecting foam overflow signals, characterized in that: The method for heating the drink includes: The first step: heating the drink with a first constant heating power until an overflow signal of rising foam is detected, and then switching to the second step; The second step: waiting and detecting when the foam falls back to a preset height, and then switching to the first step; The first step and the second step are cyclically switched according to a preset number of times. The heating duration of the drink in the last first step of the preset number of times is used as the first duration, and the duration when the foam in the last second step of the preset number of times falls back to the preset height is used as the second duration; The third step: heating the drink with the first constant heating power for the first duration, and then switching to the fourth step; The fourth step: waiting for the foam to fall back for the second duration, and then switching to the third step; Cyclically switch the third step and the fourth step to heat the drink.

2. The beverage heating method using a liquid heater according to claim 1, characterized in that: The preset number of times is not less than 3 times and not more than 8 times.

3. The beverage heating method using a liquid heater according to claim 2, characterized in that: The preset number of times is 3 times or 4 times.

4. The beverage heating method using a liquid heater according to claim 1, characterized in that: The preset height is the initial water level for making the drink. When the foam falls back to the initial water level, it triggers the sensing signal of the detection device; or, the preset height is the detection gear of the detection device higher than the initial water level for making the drink. When the foam falls back to the detection gear, it triggers the sensing signal of the detection device.

5. The beverage heating method using a liquid heater according to claim 1, characterized in that: In the second step, stop heating and wait for the foam to fall back to the preset height; Or, in the second step, maintain a second heating power and wait for the foam to fall back to the preset height, where the second heating power is less than the first constant heating power.

6. The beverage heating method using the liquid heater according to claim 1, characterized in that: The liquid heater can make drinks with different capacities, and different capacities V are heated with different first constant heating powers P. Among them, V and P satisfy the following relationship: When V ≤ 400 ml, P = 400 W - 500 W; When 400 ml < V ≤ 700 ml, P = 450 W - 600 W; When 700 ml < V ≤ 900 ml, P = 500 W - 650 W; When V > 900 ml, P = 550 W - 700 W.

7. The beverage heating method using a liquid heater according to claim 1, characterized in that: The liquid heater can make drinks with different capacities, and the liquid heater is also preset with a debugging capacity V0 and a debugging power P0. Different capacities V are heated with different first constant heating powers P. Among them, V and P satisfy the following relationship: When V ≤ V0, P = 0.8P0 - P0; When V > V0, P = P0 - 1.3P0.

8. The beverage heating method using a liquid heater according to claim 1, characterized in that: The pulping container is a glass container, and the detection device is a detection board for detecting the foam overflow signal隔空. The detection board has multiple anti-overflow gears for detecting the height of the overflow signal, and in the first step, the foam triggers the overflow signal at the same anti-overflow gear; Or, the pulping container is a glass container, and the detection device is a detection board for detecting the foam overflow signal隔空. The detection board is provided with multiple water level gears for detecting the initial water level and multiple anti-overflow gears for detecting the height of the overflow signal. Different water level gears correspond to different initial water levels of the drink, and different initial water levels have corresponding anti-overflow gears.

9. The beverage heating method using a liquid heater according to claim 1, characterized in that: The detection device includes a first electrode and a second electrode located at different heights in the pulping container. The second electrode is set at a preset height, which is higher than the initial water level for making the beverage. The first electrode is set higher than the second electrode, and after the first electrode detects the overflow signal of foam in the first step, it begins to fall back.

10. The beverage heating method using a liquid heater according to claim 1, characterized in that: The beverage temperature at the first step when the overflow signal is detected is lower than the beverage temperature at the second step when the overflow signal is detected.

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