Pulping control method and device, storage medium and food processor

Abstract

The invention provides a pulping control method and device, a storage medium and a food processer, the method is applied to the cooking field, and the method comprises the following steps: controlling a heating device, a stirring device or a ventilation device of the food processer to work according to different control parameters in different cooking stages in the pulping process of the food processer, oxygen-containing gas is introduced into the water-material mixture in the cooking cavity through the ventilation device, so that glucoside-type soy isoflavone released in the water-material mixture generates free isoflavone under the action of endogenous enzyme, and the nutritional value of the finally prepared slurry is improved; meanwhile, the Maillard reaction of protein and reducing sugar in the water-material mixture can be promoted, and the aroma and taste of the finally prepared pulp are improved.

Description

Technical Field

[0001] This application relates to the field of cooking, and more specifically, to a method, apparatus, storage medium, and food processor for controlling the preparation of food. Background Technology

[0002] Soybeans are a food rich in protein, and the pulp made from soybeans contains a large amount of plant protein, which is easily digested and absorbed by the human body, making it an important source of high-quality protein. In addition to protein, the pulp made from soybeans also retains some of the isoflavones found in soybeans. Isoflavones have effects such as reducing the risk of cardiovascular disease, promoting bone health, and alleviating menopausal symptoms. More than 95% of isoflavones exist in glycoside form, with the remainder existing in aglycone form. Soy isoflavone aglycones are the form in which they exert their main functional activity; the absorption rate of free aglycones is about six times that of the glycoside form, and they are smaller in molecular size and more active, making them most suitable for human absorption. However, the content of free isoflavones in the pulp is inherently low, and improper handling during the pulping process may lead to the loss of some free soy isoflavones. Summary of the Invention

[0003] This application provides a pulping control method, apparatus, storage medium, and food processor. The method can control the heating device, stirring device, or ventilation device of the food processor according to different control parameters at different cooking stages during the pulping process. Oxygen-containing gas is introduced into the water-material mixture in the cooking chamber through the ventilation device, so that the glucosinolate-type soy isoflavones released in the water-material mixture can produce free isoflavones under the action of endogenous enzymes, thereby improving the nutritional value of the final pulp. At the same time, it can also promote the Maillard reaction of proteins and reducing sugars in the water-material mixture, thereby improving the aroma and taste of the final pulp.

[0004] In a first aspect, a method for controlling the pulping process of a food processor is provided. The food processor includes a heating device, a stirring device, and a venting device. The method includes: when the food processor enters a first cooking stage, controlling the heating device to heat the water-material mixture in the cooking chamber of the food processor according to a first heating parameter; controlling the stirring device to stir the water-material mixture according to a first stirring parameter; and controlling the venting device to introduce airflow into the cooking chamber according to a first airflow parameter; when the food processor enters a second cooking stage, controlling the heating device to heat the water-material mixture according to a second heating parameter; and when the food processor enters a third cooking stage, controlling the stirring device to pulverize the water-material mixture according to the second stirring parameter, so that the water-material mixture forms a slurry.

[0005] Through the above technical solution, during the pulping process of the food processor, the heating device, stirring device, or ventilation device of the food processor is controlled according to different control parameters at different cooking stages. The ventilation device introduces oxygen-containing gas into the water-material mixture in the cooking chamber, so that the glucosinolate-type soy isoflavones released in the water-material mixture can produce free isoflavones under the action of endogenous enzymes, thereby improving the nutritional value of the final pulp. At the same time, it can also promote the Maillard reaction of proteins and reducing sugars in the water-material mixture, thereby improving the aroma and taste of the final pulp.

[0006] In conjunction with the first aspect, in some possible implementations, when the food processor enters the first cooking stage, the steps of controlling the heating device to heat the water-material mixture in the cooking cavity of the food processor according to the first heating parameter, controlling the stirring device to stir the water-material mixture according to the first stirring parameter, and controlling the ventilation device to introduce airflow into the cooking cavity according to the first airflow parameter include: in response to a pulping execution command, determining that the food processor has entered the first cooking stage, controlling the heating device to heat the water-material mixture in the cooking cavity of the food processor with a first heating power, controlling the stirring device to stir the water-material mixture with a first stirring speed at a first preset interval, the stirring time of each stirring being the first stirring time, controlling the ventilation device to introduce airflow into the cooking cavity of the food processor with a first gas flow rate, until the first ventilation time of the ventilation device reaches the first preset ventilation time, and then closing the ventilation device.

[0007] In combination with the first aspect and the above implementation, in some possible implementations, when the food processor enters the second cooking stage, the step of controlling the heating device to heat the water-material mixture according to the second heating parameter includes: when the water temperature of the water-material mixture reaches the first preset temperature, determining that the food processor has entered the second cooking stage, controlling the heating device to heat the water-material mixture with the second heating power every second preset interval, and the heating time of each heating is the first heating time.

[0008] In combination with the first aspect and the above implementation, in some possible implementations, after the step of the food processor entering the second cooking stage, the method further includes: controlling the stirring device to stir the water-material mixture according to the third stirring parameter.

[0009] In combination with the first aspect and the above implementation, in some possible implementations, the step of controlling the stirring device to stir the water-material mixture according to the third stirring parameter includes: controlling the stirring device to stir the water-material mixture at a second stirring speed at every third preset interval, wherein the stirring time for each stirring is the second stirring time.

[0010] In combination with the first aspect and the above-described implementation, in some possible implementations, the method further includes: controlling the ventilation device to introduce airflow into the cooking cavity according to the second airflow parameter.

[0011] In combination with the first aspect and the above implementation, in some possible implementations, the step of controlling the ventilation device to introduce airflow into the cooking cavity according to the second airflow parameter includes: controlling the ventilation device to introduce airflow into the cooking cavity of the food processor at a second gas flow rate until the second ventilation duration of the ventilation device reaches the second preset ventilation duration, and then closing the ventilation device.

[0012] In conjunction with the first aspect and the above-described implementations, in some possible implementations, the second cooking stage includes a heating-stopping stage, a heating-up stage, and a simmering stage; the second heating parameters include a first sub-heating parameter and a second sub-heating parameter; when the food processor enters the second cooking stage, the step of controlling the heating device to heat the water-material mixture according to the second heating parameters includes: when the water-material mixture reaches a second preset temperature, determining that the food processor has entered the heating-stopping stage, and turning off the heating device and the stirring device; when the first duration of the food processor entering the heating-stopping stage reaches a first preset duration, determining that the food processor has entered the heating-up stage, and controlling the heating device to heat the water-material mixture according to the first sub-heating parameter; when the water-material temperature reaches a third preset temperature, determining that the food processor has entered the simmering stage, and controlling the heating device to heat the water-material mixture according to the second sub-heating parameter.

[0013] In combination with the first aspect and the above implementation, in some possible implementations, the step of controlling the heating device to heat the water-material mixture according to the first sub-heating parameter includes: controlling the heating device to heat the water-material mixture with a third heating power; the step of controlling the heating device to heat the water-material mixture according to the second sub-heating parameter includes: controlling the heating device to heat the water-material mixture with a fourth heating power.

[0014] In combination with the first aspect and the above implementation, in some possible implementations, after determining that the food processor has entered the cooking stage when the water temperature reaches the second preset temperature, the method further includes: controlling the stirring device to stir the water mixture according to the fourth stirring parameter.

[0015] In combination with the first aspect and the above implementation, in some possible implementations, the step of controlling the stirring device to stir the water-material mixture according to the fourth stirring parameter includes: controlling the stirring device to stir the water-material mixture at a third stirring speed every fourth preset interval, wherein the stirring time for each stirring is the third stirring time.

[0016] In combination with the first aspect and the above implementation, in some possible implementations, after determining that the food processor has entered the heating stage when the first duration of the food processor entering the stop heating stage reaches the first preset duration, the method further includes: controlling the ventilation device to introduce airflow into the cooking cavity according to the third airflow parameter.

[0017] In combination with the first aspect and the above implementation, in some possible implementations, the step of controlling the ventilation device to introduce airflow into the cooking cavity according to the third airflow parameter includes: controlling the ventilation device to introduce airflow into the cooking cavity of the food processor at a third gas flow rate until the third ventilation duration of the ventilation device reaches the third preset ventilation duration, and then closing the ventilation device.

[0018] In combination with the first aspect and the above implementation, in some possible implementations, the step of controlling the stirring device to pulverize the water-material mixture according to the second stirring parameter when the food processor enters the third cooking stage, so as to form a slurry, includes: when the second duration of the food processor entering the second cooking stage reaches the second preset duration, determining that the food processor has entered the third cooking stage, controlling the stirring device to pulverize the water-material mixture at a fourth stirring speed every fifth preset interval, the pulverization duration of each pulverization being the fourth stirring duration, until the water-material mixture forms a slurry.

[0019] In combination with the first aspect and the above-described implementation, in some possible implementations, after the food processor enters the third cooking stage, the method further includes: controlling the heating device to heat the water-material mixture according to the third heating parameters.

[0020] In combination with the first aspect and the above implementation, in some possible implementations, the step of controlling the heating device to heat the water-material mixture according to the third heating parameter includes: controlling the heating device to heat the water-material mixture with a fifth heating power every sixth preset interval, wherein the heating duration of each heating is the second heating duration.

[0021] In combination with the first aspect and the above-described implementation, in some possible implementations, the method further includes: controlling the ventilation device to introduce airflow into the cooking cavity according to the fourth airflow parameter.

[0022] In combination with the first aspect and the above implementation, in some possible implementations, the step of controlling the ventilation device to introduce airflow into the cooking cavity according to the fourth airflow parameter includes: controlling the ventilation device and the heating device to turn on simultaneously every sixth preset interval, controlling the ventilation device to introduce airflow into the cooking cavity of the food processor at a fourth gas flow rate, and the ventilation duration of each airflow introduction is the fourth ventilation duration.

[0023] Secondly, a pulping control device is provided, the device comprising:

[0024] The first control unit is used to control the heating device to heat the water-material mixture in the cooking cavity of the food processor according to the first heating parameter when the food processor enters the first cooking stage, control the stirring device to stir the water-material mixture according to the first stirring parameter, and control the ventilation device to introduce airflow into the cooking cavity according to the first airflow parameter.

[0025] The second control unit is used to control the heating device to heat the water-material mixture according to the second heating parameters when the food processor enters the second cooking stage.

[0026] The third control unit is used to control the mixing device to pulverize the water-material mixture according to the second mixing parameters when the food processor enters the third cooking stage, so that the water-material mixture forms a slurry.

[0027] Thirdly, a food processor is provided, the food processor including: a memory for storing executable program code;

[0028] A processor for calling and running executable program code from memory to perform the methods in the first aspect or any possible implementation of the first aspect described above.

[0029] Fourthly, a computer program product is provided, comprising: computer program code, which, when run on a computer, causes the computer to perform the methods described in the first aspect or any possible implementation thereof.

[0030] Fifthly, a computer-readable storage medium is provided that stores computer program code, which, when executed on a computer, causes the computer to perform the methods described in the first aspect or any possible implementation thereof. Attached Figure Description

[0031] Figure 1 This is a schematic diagram of the structure of a food processor in one embodiment of this application;

[0032] Figure 2 This is a schematic diagram of the cup assembly from another perspective in one embodiment of this application;

[0033] Figure 3 This is a schematic flowchart of a food processor's pulping control method provided in an embodiment of this application;

[0034] Figure 4 This is a schematic flowchart of a food processor's pulping control method provided in an embodiment of this application;

[0035] Figure 5This is a schematic flowchart of a food processor's pulping control method provided in an embodiment of this application;

[0036] Figure 6 This is a schematic diagram of the structure of a pulping control device provided in an embodiment of this application;

[0037] Figure 7 This is a schematic diagram of the structure of a food processor provided in an embodiment of this application.

[0038] Explanation of reference numerals in the attached drawings: 1. Food processor; 2. Cup body assembly; 2A. Cooking chamber; 2B. Opening; 20. Cup body; 21. Heating device; 21A. Hot end area; 21B. Cold end area; 22. Blending device; 3. Main unit; 4. Cup lid assembly. Detailed Implementation

[0039] The technical solutions in this application will be clearly and thoroughly described below with reference to the accompanying drawings. In the description of the embodiments of this application, unless otherwise stated, " / " means "or," for example, A / B can mean A or B. "And / or" in the text is merely a description of the relationship between related objects, indicating that three relationships can exist. For example, A and / or B can represent: A existing alone, A and B existing simultaneously, and B existing alone. Furthermore, in the description of the embodiments of this application, "multiple" refers to two or more than two.

[0040] Hereinafter, the terms "first" and "second" are used for descriptive purposes only and should not be construed as implying or suggesting relative importance or implicitly indicating the number of technical features indicated. Thus, a feature defined as "first" or "second" may explicitly or implicitly include one or more of that feature.

[0041] To make the objectives, technical solutions, and advantages of this application clearer, the following detailed description is provided in conjunction with the accompanying drawings and embodiments. It should be understood that the specific embodiments described herein are merely illustrative and not intended to limit the scope of this application.

[0042] Please refer to Figure 1-2 This application provides a food processor 1, which includes a cup body assembly 2, a main unit 3, and a cup lid assembly 4.

[0043] The cup assembly 2 includes a cup body 20, a heating device 21, and a stirring device 22. A lid assembly 4 covers the cup body 20 and cooperates with it to form a cooking cavity 2A. The cup body 20 is used to hold food, and the heating device 21 is used to heat the food in the cooking cavity 2A. The heating method of the heating device 21 can be at least one of resistance heating, infrared heating, and electromagnetic heating. In other embodiments, the heating device 21 can also employ other heating methods. In this application embodiment, the specific heating method of the heating device 21 is not limited. It is understood that the installation position of the heating device 21 can be at least one of the bottom of the cup body 20 and the periphery of the cup body 20. In this application embodiment, the installation position of the heating device 21 is not limited.

[0044] The stirring device 22 is used to stir or pulverize the ingredients within the cooking cavity 2A to suit the user's eating needs. It is understood that the stirring device 22 is detachably mounted at the bottom of the cooking cavity 2A, allowing the user to choose whether to place the stirring device 22 within the food processor 1 based on the specific food being prepared. Furthermore, the food processor 1 can be equipped with multiple stirring devices 22, thereby allowing the user to conveniently select different stirring devices 22 to prepare different foods depending on the ingredients. It is understood that the stirring device 22 includes at least one beating blade; exemplaryly, the stirring device 22 may include two, three, or four beating blades for stirring or pulverizing the ingredients within the cooking cavity 2A.

[0045] The main unit 3 is connected to and electrically connected to the cup assembly 2. The main unit 3 can be connected to a power source to supply power to the cup assembly 2. The main unit 3 includes a motor (not shown in the figure) and a controller (not shown in the figure). The motor is connected to the controller, and the output shaft of the motor can be connected to the stirring device 22 to drive the stirring device 22 to rotate, thereby stirring or crushing the food in the cooking cavity 2A. The controller can be connected to the heating device 21 to control the start and stop of the heating device 21 and the heating power to adapt to the food preparation program.

[0046] Understandably, the main unit 3 can be detachably connected to the bottom of the cup assembly 2. Compared to a non-detachable design, this allows the cup assembly 2 to be removed from the main unit 3 for cleaning, preventing water from entering the main unit 3 and reducing the probability of damage. This extends the lifespan of the main unit 3, and consequently, the lifespan of the food processor 1. Furthermore, detaching the cup assembly 2 for cleaning separately, compared to cleaning the main unit 3 and cup assembly 2 together, reduces the weight for the user, improving the convenience of cleaning the cup assembly 2.

[0047] Understandably, since the main unit 3 can be detachably connected to the cup body component 2, if either the main unit 3 or the cup body component 2 is damaged, either the main unit 3 or the cup body component 2 can be replaced or repaired separately, thereby improving the convenience of maintenance and reducing the user's maintenance costs.

[0048] The lid assembly 4 can be placed over the opening 2B of the cup body 20 to seal the opening 2B and prevent food from splashing out of the cooking chamber 2A through the opening 2B. This can prevent food waste and reduce the probability of food contaminating the outer surface of the food processor 1 or the countertop where the food processor 1 is placed, thereby improving the user's cleaning convenience and user experience.

[0049] For example, when the heating device 21 includes a resistance heating wire, the resistance heating wire can be arranged around the bottom of the cup body 20. The two ends of the resistance heating wire are respectively connected to the positive and negative terminals of the power supply. At this time, the area near the two ends of the resistance heating wire is the cold end area 21B, and the rest is the hot end area 21A.

[0050] like Figure 1-2 As shown, the pulping control method provided in this application embodiment can be applied to the end of the pulping process of a food processor. The food processor 1 includes, but is not limited to, a high-speed blender and a soymilk maker, and includes a stirring device and a heating device. During the pulping process of the food processor, the stirring device and heating device of the food processor are controlled to work according to different control parameters at different cooking stages. At the same time, airflow is introduced into the cooking chamber of the food processor at appropriate cooking stages to introduce oxygen into the water-material mixture in the cooking chamber, stimulating the conversion of malonyl glucoside to acetyl glucoside in the water-material mixture, and producing free isoflavones under the action of glucosidase, thereby improving the nutritional value of the final pulp. At the same time, it can also promote the Maillard reaction of proteins and reducing sugars in the water-material mixture, improving the taste of the final pulp.

[0051] based on Figure 1-2 The food processor shown below will be combined with... Figures 3-5 The pulping control method provided in the embodiments of this application will be described in detail.

[0052] Please see Figure 3 , Figure 3 This is a schematic flowchart of a food processor's pulping control method provided in an embodiment of this application. Figure 3 As shown, the method in this application embodiment may include the following steps S101-S103.

[0053] S101, when the food processor enters the first cooking stage, the heating device is controlled to heat the water-material mixture in the cooking cavity of the food processor according to the first heating parameter, the stirring device is controlled to stir the water-material mixture according to the first stirring parameter, and the ventilation device is controlled to introduce airflow into the cooking cavity according to the first airflow parameter.

[0054] The food processor includes a heating device, a stirring device, and a ventilation device. The heating device provides heat to the food processor to cook the water-ingredient mixture. The stirring device can be used to stir or grind the food, improving the texture of the final slurry. The ventilation device introduces airflow into the cooking chamber of the food processor. By introducing oxygen-containing gas into the water-ingredient mixture, the glucosinolate-type soy isoflavones released in the mixture are converted into free isoflavones under the action of endogenous enzymes, improving the nutritional value of the final slurry. Furthermore, the heating device provided in this embodiment is located at the bottom of the food processor. Heating the water-ingredient mixture from the bottom can easily lead to uneven heating during the heating process. Therefore, the stirring device can be used to stir the water-ingredient mixture, enabling heat conduction during heating, ensuring uniform heat distribution, and improving temperature measurement accuracy.

[0055] Specifically, the food processor's pulping modes include a cooked pulping mode and a raw pulping mode. In the cooked pulping mode, cooked legumes, grains, and oilseeds are placed into the food processor for pulping. In the raw pulping mode, uncooked legumes, grains, and oilseeds are directly placed into the food processor for pulping. The pulping control method provided in this application is applied to the cooked pulping mode. In response to a pulping execution command for the cooked pulping mode, the food processor enters the first cooking stage. In the first cooking stage, the heating device is controlled to heat the water-material mixture according to a first heating parameter, the stirring device is controlled to stir the water-material mixture according to a first stirring parameter, and the ventilation device is controlled to introduce airflow into the cooking chamber according to a first airflow parameter. At this time, the particles in the water-material mixture are intact particles. Heating causes them to dissolve more protein substrate. By controlling the heat exchange of the stirring device, the heat of the water-material mixture is made uniform. Simultaneously, oxygen-containing gas is introduced into the water-material mixture through the ventilation device. Combined with the stirring action of the stirring device, this promotes the contact between oxygen and the food, and promotes the reaction of endogenous enzymes.

[0056] S102, when the food processor enters the second cooking stage, the heating device is controlled to heat the water-material mixture according to the second heating parameters;

[0057] Specifically, in the first cooking stage, the water-ingredient mixture is heated to obtain its temperature. When the water-ingredient mixture reaches a second preset temperature, the food processor enters the second cooking stage. In the second cooking stage, the heating device is controlled to heat the water-ingredient mixture according to second heating parameters. The second preset temperature can be set to a temperature close to the boiling point of the water-ingredient mixture. During the second cooking stage, the higher temperature of the water-ingredient mixture is beneficial for inactivating enzymes harmful to human health, such as trypsin inhibitors, lipoxygenases, and ureases released from the particulate matter in the water-ingredient mixture. At the same time, since the particulate matter is not pulverized in the first cooking stage, the particulate matter in the water-ingredient mixture is still intact. Intact particulate matter hinders heat transfer, and the higher temperature is conducive to achieving optimal activity of other endogenous enzymes in the water-ingredient mixture, preventing excessive enzymatic reactions in the water-ingredient mixture, and contributing to the formation of a flavor characteristic of cooked and then ground slurry in the final product.

[0058] S103, when the food processor enters the third cooking stage, the mixing device is controlled to crush the water-material mixture according to the second mixing parameters so that the water-material mixture forms a slurry.

[0059] Specifically, when the food processor enters the third cooking stage, the mixing device is controlled according to the second mixing parameters to pulverize the water-ingredient mixture, so that the water-ingredient mixture forms a slurry, improving the smooth texture of the slurry. At the same time, the water-ingredient mixture is pulverized again after the particles in the water-ingredient mixture are cooked, which reduces the beany taste in the slurry.

[0060] In this embodiment, the heating device, stirring device, or ventilation device of the food processor are controlled according to different control parameters at different cooking stages during the pulping process. Oxygen-containing gas is introduced into the water-material mixture in the cooking chamber through the ventilation device, so that the glucosinolate-type soy isoflavones released in the water-material mixture can produce free isoflavones under the action of endogenous enzymes, thereby improving the nutritional value of the final pulp. At the same time, it can also promote the Maillard reaction of proteins and reducing sugars in the water-material mixture, thereby improving the aroma and taste of the final pulp.

[0061] Please see Figure 4 , Figure 4 This is a schematic flowchart of a food processor's pulping control method provided in an embodiment of this application. Figure 4 As shown, the method in this application embodiment may include the following steps S201-S205.

[0062] S201, in response to the pulping execution command, it is determined that the food processor has entered the first cooking stage, the heating device is controlled to heat the water-material mixture in the cooking cavity of the food processor with a first heating power, the stirring device is controlled to stir the water-material mixture with a first stirring speed at every first preset interval, the stirring time of each stirring is the first stirring time, the ventilation device is controlled to introduce airflow into the cooking cavity of the food processor with a first gas flow rate until the first ventilation time of the ventilation device reaches the first preset ventilation time, and the ventilation device is closed.

[0063] The food processor includes a heating device, a stirring device, and a ventilation device. The heating device provides heat to the food processor to cook the water-ingredient mixture. The stirring device can be used to stir or grind the food, improving the texture of the final slurry. The ventilation device introduces airflow into the cooking chamber of the food processor. By introducing oxygen-containing gas into the water-ingredient mixture, the glucosinolate-type soy isoflavones released in the mixture are converted into free isoflavones under the action of endogenous enzymes, improving the nutritional value of the final slurry. Furthermore, the heating device provided in this embodiment is located at the bottom of the food processor. Heating the water-ingredient mixture from the bottom can easily lead to uneven heating. Therefore, the stirring device can be used to stir the water-ingredient mixture, enabling heat conduction during heating, ensuring uniform heat distribution, improving temperature measurement accuracy, and preventing the mixture from sticking to the bottom during heating. Optionally, the mixing device in the food processor provided in this application embodiment may include two modes: a forward rotation mode and a reverse rotation mode. The forward rotation mode controls the mixing device to rotate towards the blade direction, and the reverse rotation mode controls the mixing device to rotate towards the back of the blade. When it is necessary to pulverize particulate matter in a water-material mixture, the forward rotation mode can be selected; when heat exchange is required through the mixing device, the reverse rotation mode can be selected. Reverse mode The ventilation device provided in this application embodiment can be installed on the top, side, or bottom of the food processor. If the ventilation device is installed on the top of the food processor, a fan can be used to provide airflow, which is then introduced into the liquid surface above the water-material mixture. If the ventilation device is installed on the side or bottom of the food processor, an air pump can be used to provide airflow, which is then introduced into the liquid surface below the water-material mixture. Since the gas flow rate is measured in the portion between the liquid surface and the lid of the food processor, the measured gas flow rate when airflow is introduced into the liquid surface below the water-material mixture is less than the gas flow rate when the ventilation device blows air into the liquid surface.

[0064] Specifically, the food processor's pulping modes include a cooked pulping mode and a raw pulping mode. In the cooked pulping mode, cooked legumes, grains, and oilseeds are placed into the food processor for pulping. In the raw pulping mode, uncooked legumes, grains, and oilseeds are directly placed into the food processor for pulping. The pulping control method provided in this application embodiment can be applied to the cooked pulping mode. In response to a pulping execution command for the cooked pulping mode, the food processor enters a first cooking stage. In the first cooking stage, the heating device is controlled to heat the water-material mixture in the cooking chamber of the food processor with a first heating power, which can be the maximum power, such as 1000W or 1200W. At first preset intervals, the stirring device is controlled to stir the water-material mixture at a first stirring speed, with each stirring duration being the first stirring duration. The venting device is controlled to introduce airflow into the cooking chamber of the food processor at a first gas flow rate until the first venting duration of the venting device reaches the first preset venting duration, at which point the venting device is turned off. The first preset ventilation time can be set between 1 and 6 minutes. If the diameter of the ventilation pipe of the ventilation device is 0.5-5 mm, the gas flow rate can be set between 0.8-2500 m / s according to the pipe diameter, so that the ventilation flow rate of the ventilation device is between 1-30 L / min. When the ventilation device vents to the surface of the water-material mixture, the ventilation flow rate can be guaranteed to be 26 L / min by setting the gas flow rate. When the ventilation device vents to the bottom of the water-material mixture, the ventilation flow rate can be guaranteed to be 3 L / min by setting the gas flow rate.

[0065] In the first cooking stage, the particles in the water-ingredient mixture are intact. Heating causes them to dissolve a significant amount of protein substrate. An intermittent stirring device ensures heat conduction throughout the mixture, guaranteeing uniform heating and improving temperature measurement accuracy. Simultaneously, an oxygen-containing gas is introduced into the mixture through a venting device. Combined with the stirring action, this promotes contact between oxygen and the food, and stimulates the reaction of endogenous enzymes. Since the cooking chamber has an exhaust vent, introducing air increases the oxygen concentration within the chamber. This oxygen-containing gas can be air or pure oxygen at a concentration higher than the existing concentration. Pure oxygen is provided by an oxygen-generating module formed using molecular sieves.

[0066] S202, when the water temperature of the water mixture reaches the first preset temperature, the food processor is determined to enter the second cooking stage, and the heating device is controlled to heat the water mixture with the second heating power every second preset interval, and the heating time of each heating is the first heating time.

[0067] Specifically, the water temperature of the water mixture is obtained in the first cooking stage. When the water temperature reaches the first preset temperature, the food processor is determined to enter the second cooking stage. The first preset temperature can be set to 90℃. The second cooking stage is also called the simmering stage. Since the temperature in the simmering stage is higher, the heating device can work intermittently. Specifically, the heating device is controlled to heat the water mixture with a second heating power every second preset interval. The heating time for each heating is the first heating time. The second heating power is less than the first heating power and can be set between 300-700W.

[0068] S203, The mixing device is controlled to mix the water-material mixture according to the third mixing parameter;

[0069] Specifically, since the pulping control method provided in this application embodiment is for the cooked grinding mode and does not crush the particles in the water-material mixture, the particles are not easy to stick to the bottom. In the second cooking stage, the water-material mixture can be stirred or not stirred. If the water-material mixture is stirred, the stirring device is controlled to stir the water-material mixture according to the third stirring parameter. Specifically, the stirring device is controlled to stir the water-material mixture at the second stirring speed every third preset interval. The stirring time of each stirring is the second stirring time. Stirring can also reduce the foam generated by the water-material mixture and prevent overflow.

[0070] S204, control the ventilation device to introduce airflow into the cooking cavity according to the second airflow parameter;

[0071] Specifically, during the second cooking stage, the ventilation device can be activated. Based on the second airflow parameters, the ventilation device is controlled to introduce airflow into the cooking chamber of the food processor. Specifically, the ventilation device is controlled to introduce airflow into the cooking chamber at the second gas flow rate until the second ventilation time reaches the second preset ventilation time, at which point the ventilation device is turned off. During the second cooking stage, some active endogenous enzymes still exist in the water-material mixture. Therefore, activating the ventilation device during this stage can promote the formation of free isoflavones and enhance the nutritional value of the slurry. It should be noted that excessively long ventilation times during the second cooking stage can lead to a decrease in free isoflavone content. Therefore, the second preset ventilation time should be shorter than the second preset time of the second cooking stage, and the second preset time can be set within 1-20 minutes.

[0072] S205, when the food processor enters the second cooking stage and the second time reaches the second preset time, the food processor is determined to enter the third cooking stage. Every fifth preset time interval, the stirring device is controlled to crush the water-material mixture at the fourth stirring speed. The crushing time for each crushing is the fourth stirring time, until the water-material mixture forms a slurry.

[0073] Specifically, when the food processor enters the second cooking stage and the second preset time is reached, it enters the third cooking stage, also known as the blending stage. Every five preset intervals, the mixing device is controlled to pulverize the water-ingredient mixture at a fourth mixing speed. Each pulverization session lasts the fourth mixing time, until the water-ingredient mixture forms a slurry, improving its smooth texture. The third cooking stage is used to pulverize particulate matter in the water-ingredient mixture; therefore, the fourth mixing speed is higher than the first and second mixing speeds.

[0074] It should be noted that introducing airflow into the cooking chamber during the third cooking stage allows the beany odor generated in the first and second cooking stages to exchange with fresh air, adjusting the ratio of beany to aromatic components in the final slurry and enhancing its aroma. However, aeration during the third cooking stage reduces the content of free isoflavones generated in the first and second cooking stages, thus lowering the slurry's nutritional value. Therefore, the food processor provided in this embodiment offers users the option to choose whether or not to aerate during the third cooking stage. Furthermore, to prevent the final slurry temperature from dropping, the heating device can be controlled to heat the beany mixture according to third heating parameters. Specifically, the heating device is controlled to heat the beany mixture at a fifth heating power every sixth preset interval, with each heating duration being the second heating duration. To activate the venting device, airflow is directed into the cooking chamber of the food processor according to the fourth airflow parameter. Specifically, the venting device and heating device are activated simultaneously every sixth preset interval. The venting device delivers airflow into the cooking chamber at the fourth gas flow rate, and the duration of each airflow is the fourth venting duration. The venting device and heating device can be activated simultaneously to prevent overheating and the formation of excessive bubbles in the water-food mixture, which could cause it to overflow.

[0075] In this embodiment, the food processor, in response to a pulping command, enters a first cooking stage. The heating device is controlled to heat the water-material mixture in the cooking chamber at a first heating power. At first preset intervals, the stirring device is controlled to stir the water-material mixture at a first stirring speed, with each stirring session lasting the first stirring duration. The venting device is controlled to introduce airflow into the cooking chamber of the food processor at a first gas flow rate until the first venting duration of the venting device reaches the first preset venting duration, at which point the venting device is shut off. When the water-material mixture reaches a second preset temperature, the food processor enters a second cooking stage. At second preset intervals, the heating device is controlled to heat the water-material mixture at a second heating power, with each heating session lasting the first heating duration. Simultaneously, the stirring device can be controlled to stir the water-material mixture according to a third stirring parameter, and the venting device can be controlled to introduce airflow into the cooking chamber according to a second airflow parameter. When the food processor enters the second cooking stage and reaches the second preset time, it enters the third cooking stage. Every five preset intervals, the mixing device is controlled to pulverize the water-ingredient mixture at a fourth mixing speed, with each pulverization lasting the fourth mixing time, until the water-ingredient mixture forms a slurry. Oxygen-containing gas is introduced into the water-ingredient mixture within the cooking chamber through a venting device. This allows the glucosinolate-type soy isoflavones released in the mixture to be converted into free isoflavones under the action of endogenous enzymes, improving the nutritional value of the final slurry. It also promotes the Maillard reaction of proteins and reducing sugars in the mixture, enhancing its aroma and texture. High-temperature cooking in the second cooking stage promotes the formation of aroma components in the slurry. The third cooking stage of the food processor is also a blending stage, pulverizing particles in the water-ingredient mixture to improve its smooth texture. Airflow introduced into the cooking chamber during the third cooking stage can adjust the ratio of pungent to aromatic components in the slurry, enhancing its aroma. Users can choose to introduce airflow into the cooking chamber during the second and third cooking stages, which enhances the food processor's blending flexibility and ensures optimal performance.

[0076] Please see Figure 5 , Figure 5 This is a schematic flowchart of a food processor's pulping control method provided in an embodiment of this application. Figure 5 As shown, the method in this application embodiment may include the following steps S301-S305.

[0077] S301, in response to the pulping execution command, it is determined that the food processor has entered the first cooking stage, and the heating device is controlled to heat the water-material mixture in the cooking cavity of the food processor with a first heating power. Every first preset interval, the stirring device is controlled to stir the water-material mixture with a first stirring speed. The stirring time of each stirring is the first stirring time. The ventilation device is controlled to introduce airflow into the cooking cavity of the food processor with a first gas flow rate until the first ventilation time of the ventilation device reaches the first preset ventilation time, and then the ventilation device is closed.

[0078] The food processor includes a heating device, a stirring device, and a ventilation device. The heating device provides heat to the food processor to cook the water-ingredient mixture. The stirring device can be used to stir or grind the food, improving the texture of the final slurry. The ventilation device introduces airflow into the cooking chamber of the food processor. By introducing oxygen-containing gas into the water-ingredient mixture, the glucosinolate-type soy isoflavones released in the mixture are converted into free isoflavones under the action of endogenous enzymes, improving the nutritional value of the final slurry. Furthermore, the heating device provided in this embodiment is located at the bottom of the food processor. Heating the water-ingredient mixture from the bottom can easily lead to uneven heating. Therefore, the stirring device can be used to stir the water-ingredient mixture, enabling heat conduction during heating, ensuring uniform heat distribution, improving temperature measurement accuracy, and preventing the mixture from sticking to the bottom during heating. Optionally, the mixing device in the food processor provided in this application embodiment may include two modes: a forward rotation mode and a reverse rotation mode. The forward rotation mode controls the mixing device to rotate towards the blade direction, and the reverse rotation mode controls the mixing device to rotate towards the back of the blade. When it is necessary to pulverize particulate matter in a water-material mixture, the forward rotation mode can be selected; when heat exchange is required through the mixing device, the reverse rotation mode can be selected. Reverse mode The ventilation device provided in this application embodiment can be installed on the top, side, or bottom of the food processor. If the ventilation device is installed on the top of the food processor, a fan can be used to provide airflow, which is then introduced into the liquid surface above the water-material mixture. If the ventilation device is installed on the side or bottom of the food processor, an air pump can be used to provide airflow, which is then introduced into the liquid surface below the water-material mixture. Since the gas flow rate is measured in the portion between the liquid surface and the lid of the food processor, the measured gas flow rate when airflow is introduced into the liquid surface below the water-material mixture is less than the gas flow rate when the ventilation device blows air into the liquid surface.

[0079] Specifically, the food processor's pulping modes include a cooked pulping mode and a raw pulping mode. In the cooked pulping mode, cooked legumes, grains, and oilseeds are placed into the food processor for pulping. In the raw pulping mode, uncooked legumes, grains, and oilseeds are placed directly into the food processor for pulping. The pulping control method provided in this application embodiment can be applied to the cooked pulping mode. In response to a pulping execution command for the cooked pulping mode, the food processor enters a first cooking stage. In the first cooking stage, the heating device is controlled to heat the water-material mixture in the cooking chamber of the food processor with a first heating power, which can be the maximum power, such as 1000W or 1200W. At first preset intervals, the stirring device is controlled to stir the water-material mixture at a first stirring speed. The stirring time for each stirring is the first stirring time, and the first stirring speed is between 50-2000 rpm. The ventilation device is controlled to introduce airflow into the cooking chamber of the food processor at a first gas flow rate until the first ventilation time reaches the first preset ventilation time, at which point the ventilation device is turned off. The first preset ventilation time can be set between 1 and 6 minutes. If the diameter of the ventilation pipe of the ventilation device is 0.5-5 mm, the gas flow rate can be set between 0.8-2500 m / s, so that the ventilation flow rate of the ventilation device is between 1-30 L / min. When the ventilation device vents air onto the surface of the water-material mixture, the ventilation flow rate can be ensured to be 26 L / min by setting the gas flow rate. When the ventilation device vents air below the surface of the water-material mixture, the ventilation flow rate can be ensured to be 3 L / min by setting the gas flow rate.

[0080] In the first cooking stage, the particles in the water-ingredient mixture are intact. Heating causes them to dissolve a significant amount of protein substrate. An intermittent stirring device ensures heat conduction throughout the mixture, guaranteeing uniform heating and improving temperature measurement accuracy. Simultaneously, an oxygen-containing gas is introduced into the mixture through a venting device. Combined with the stirring action, this promotes contact between oxygen and the food, and stimulates the reaction of endogenous enzymes. Since the cooking chamber has an exhaust vent, introducing air increases the oxygen concentration within the chamber. This oxygen-containing gas can be air or pure oxygen at a concentration higher than the existing concentration. Pure oxygen is provided by an oxygen-generating module formed using molecular sieves.

[0081] Optionally, in order to achieve a heat stress effect on the ingredients, steam or a small amount of water at half the height of the ingredients can be introduced into the cooking cavity during the first cooking stage.

[0082] S302, when the temperature of the water-material mixture reaches the second preset temperature, the food processor is determined to enter the stop heating stage, and the heating device and the stirring device are turned off;

[0083] Specifically, the second cooking stage includes a heating-stop stage, a heating-up stage, and a simmering stage. During the first cooking stage, the temperature of the water-ingredient mixture is obtained. When the water-ingredient temperature reaches a second preset temperature, the food processor enters the heating-stop stage, turning off the heating and mixing devices. The second preset temperature is between 80-90℃. The heating-stop stage involves pausing the food processor for a first preset time, which is 0-5 minutes.

[0084] S303, when the first duration of the food processor entering the stop heating stage reaches the first preset duration, it is determined that the food processor has entered the heating stage, and the heating device is controlled to heat the water-material mixture according to the first sub-heating parameter;

[0085] Specifically, the second heating parameter includes a first sub-heating parameter and a second sub-heating parameter. The first duration of the food processor entering the stop heating phase is obtained. When the first duration reaches a first preset duration, the food processor enters the heating phase. During the heating phase, the heating device is controlled to heat the water-ingredient mixture at a third heating power, so that the water-ingredient mixture temperature rises at a rate of 2.5-4.5℃ / min to a third preset temperature, which is 95-100℃. Optionally, during the heating phase, the ventilation device can also be controlled to introduce airflow into the cooking cavity according to the third airflow parameter. Specifically, the ventilation device is controlled to introduce airflow into the cooking cavity of the food processor at a third gas flow rate until the third ventilation duration of the ventilation device reaches the third preset ventilation duration, at which point the ventilation device is turned off.

[0086] S304, when the water temperature reaches the third preset temperature, the food processor is determined to enter the cooking stage, and the heating device is controlled to heat the water mixture according to the second sub-heating parameter;

[0087] Specifically, when the water temperature reaches the third preset temperature, the food processor enters the cooking stage. The heating device is controlled to heat the water mixture at a fourth heating power, which is lower than the third heating power. The second preset cooking time is 6-20 minutes. Optionally, during the cooking stage, the stirring device can be controlled to stir the water mixture according to a fourth stirring parameter. Specifically, at fourth preset intervals, the stirring device is controlled to stir the water mixture at a third stirring speed, with each stirring session lasting the third stirring time.

[0088] S305, when the food processor enters the second cooking stage and the second time reaches the second preset time, the food processor is determined to enter the third cooking stage. Every fifth preset time interval, the stirring device is controlled to crush the water-material mixture at the fourth stirring speed. The crushing time for each crushing is the fourth stirring time, until the water-material mixture forms a slurry.

[0089] Specifically, when the food processor enters the second preset cooking stage, it enters the third cooking stage, also known as the blending stage. Every fifth preset interval, the blending device is controlled to pulverize the water-ingredient mixture at a fourth blending speed. Each pulverization cycle lasts the fourth blending time, until the water-ingredient mixture forms a slurry, improving its smooth texture. The third cooking stage is used to pulverize particulate matter in the water-ingredient mixture; therefore, the fourth blending speed is higher than the first and second blending speeds.

[0090] It should be noted that introducing airflow into the cooking chamber during the third cooking stage allows the beany odor generated in the first and second cooking stages to exchange with fresh air, adjusting the ratio of beany to aromatic components in the final slurry and enhancing its aroma. However, aeration during the third cooking stage reduces the content of free isoflavones generated in the first and second cooking stages, thus lowering the slurry's nutritional value. Therefore, the food processor provided in this embodiment offers users the option to choose whether or not to aerate during the third cooking stage. Furthermore, to prevent the final slurry temperature from dropping, the heating device can be controlled to heat the beany mixture according to third heating parameters. Specifically, the heating device is controlled to heat the beany mixture at a fifth heating power every sixth preset interval, with each heating duration being the second heating duration. To activate the venting device, airflow is directed into the cooking chamber of the food processor according to the fourth airflow parameter. Specifically, the venting device and heating device are activated simultaneously every sixth preset interval. The venting device delivers airflow into the cooking chamber at the fourth gas flow rate, and the duration of each airflow is the fourth venting duration. The venting device and heating device can be activated simultaneously to prevent overheating and the formation of excessive bubbles in the water-food mixture, which could cause it to overflow.

[0091] In this embodiment, the food processor, in response to a pulping command, enters a first cooking stage. The heating device is controlled to heat the water-material mixture in the cooking chamber with a first heating power. At first preset intervals, the stirring device is controlled to stir the water-material mixture at a first stirring speed, with each stirring session lasting for a first stirring duration. The venting device is controlled to introduce airflow into the cooking chamber of the food processor at a first gas flow rate until the first venting duration of the venting device reaches a first preset venting duration, at which point the venting device is turned off. When the water-material mixture reaches a second preset temperature, the food processor enters a stop heating stage, and the heating device and stirring device are turned off. When the first duration of the stop heating stage reaches a first preset duration, the food processor enters a heating stage, and the heating device is controlled to heat the water-material mixture according to a first sub-heating parameter. When the water-material mixture reaches a third preset temperature, the food processor enters a cooking stage, and the heating device is controlled to heat the water-material mixture according to a second sub-heating parameter. When the food processor enters the second cooking stage and reaches the second preset cooking time, it enters the third cooking stage. Every five preset intervals, the mixing device is controlled to pulverize the water-ingredient mixture at a fourth mixing speed, with each pulverization lasting the fourth mixing time, until the water-ingredient mixture forms a slurry. Oxygen-containing gas is introduced into the water-ingredient mixture within the cooking chamber through a venting device. This causes the glucosinolate-type soy isoflavones released in the mixture to be converted into free isoflavones under the action of endogenous enzymes, improving the nutritional value of the final slurry. It also promotes the Maillard reaction of proteins and reducing sugars in the mixture, enhancing its aroma and taste. The heat stress applied to the water-ingredient mixture in the first cooking stage increases the activity of endogenous enzymes. The high-temperature cooking in the second cooking stage promotes the formation of aroma components in the slurry. The third cooking stage of the food processor is also a blending stage, which pulverizes particles in the water-ingredient mixture, improving the smoothness of the slurry. Introducing airflow into the cooking chamber during this third stage adjusts the ratio of fishy to aromatic components, enhancing the sweetness of the slurry. Users can choose to introduce airflow into the cooking chamber during both the second and third cooking stages, increasing the food processor's slurry-making flexibility and ensuring optimal performance.

[0092] based on Figure 1-2 The following will combine a food processor with... Figure 6 This application provides a detailed description of the control device provided in its embodiments. It should be noted that... Figure 6 The pulping control device in the present application is used to perform the pulping control device. Figures 3-5 The methods shown in the embodiments are illustrated for ease of explanation, showing only the parts relevant to the embodiments of this application. For specific technical details not disclosed, please refer to this application. Figures 3-5The example shown.

[0093] Please see Figure 6 , Figure 6 This is a schematic diagram of a pulping control device provided in an embodiment of this application. Figure 6 As shown, the pulping control device 5 in this application embodiment may include: a first control unit 51, a second control unit 52 and a third control unit 53.

[0094] The first control unit 51 is used to control the heating device to heat the water-material mixture in the cooking cavity of the food processor according to the first heating parameter when the food processor enters the first cooking stage, control the stirring device to stir the water-material mixture according to the first stirring parameter, and control the ventilation device to introduce airflow into the cooking cavity according to the first airflow parameter.

[0095] The second control unit 52 is used to control the heating device to heat the water-material mixture according to the second heating parameters when the food processor enters the second cooking stage.

[0096] The third control unit 53 is used to control the mixing device to crush the water-material mixture according to the second mixing parameters when the food processor enters the third cooking stage, so that the water-material mixture forms a slurry.

[0097] Optionally, the first control unit 51 is specifically configured to respond to the pulping execution command, determine that the food processor has entered the first cooking stage, control the heating device to heat the water-material mixture in the cooking cavity of the food processor with a first heating power, control the stirring device to stir the water-material mixture with a first stirring speed at every first preset interval, the stirring time of each stirring is the first stirring time, control the ventilation device to introduce airflow into the cooking cavity of the food processor with a first gas flow rate until the first ventilation time of the ventilation device reaches the first preset ventilation time, and then close the ventilation device.

[0098] Optionally, the second control unit 52 is specifically used to determine that the food processor enters the second cooking stage when the water temperature of the water mixture reaches the first preset temperature, and to control the heating device to heat the water mixture with the second heating power every second preset interval, wherein the heating time of each heating is the first heating time.

[0099] Optionally, the second control unit 52 is also used to control the mixing device to mix the water-material mixture according to the third mixing parameters.

[0100] Optionally, the second control unit 52 is specifically used to control the stirring device to stir the water-material mixture at a second stirring speed at every third preset interval, and the stirring time for each stirring is the second stirring time.

[0101] Optionally, the second control unit 52 is also used to control the ventilation device to introduce airflow into the cooking cavity according to the second airflow parameters.

[0102] Optionally, the second control unit 52 is specifically used to control the ventilation device to introduce airflow into the cooking cavity of the food processor at a second gas flow rate until the second ventilation duration of the ventilation device reaches the second preset ventilation duration, and then shut down the ventilation device.

[0103] Optionally, the second cooking stage includes a heating stop stage, a heating up stage, and a simmering stage; the second heating parameters include a first sub-heating parameter and a second sub-heating parameter; the second control unit 52 is specifically used to determine that the food processor enters the heating stop stage and shuts off the heating device and the stirring device when the water temperature of the water mixture reaches the second preset temperature.

[0104] When the food processor enters the first preset time of the stop heating stage, it is determined that the food processor has entered the heating stage, and the heating device is controlled to heat the water-material mixture according to the first sub-heating parameter;

[0105] When the water temperature reaches the third preset temperature, the food processor enters the cooking stage and controls the heating device to heat the water mixture according to the second sub-heating parameter.

[0106] Optionally, the second control unit 52 is specifically used to control the heating device to heat the water-material mixture with a third heating power;

[0107] The second control unit 52 is specifically used to control the heating device to heat the water-material mixture with a fourth heating power.

[0108] Optionally, the second control unit 52 is also used to control the mixing device to mix the water-material mixture according to the fourth mixing parameters.

[0109] Optionally, the second control unit 52 is specifically used to control the stirring device to stir the water-material mixture at a third stirring speed every fourth preset interval, and the stirring time for each stirring is the third stirring time.

[0110] Optionally, the second control unit 52 is specifically used to control the ventilation device to introduce airflow into the cooking cavity according to the third airflow parameters.

[0111] Optionally, the second control unit 52 is specifically used to control the ventilation device to introduce airflow into the cooking cavity of the food processor at a third gas flow rate until the third ventilation duration of the ventilation device reaches the third preset ventilation duration, and then shut off the ventilation device.

[0112] Optionally, the third control unit 53 is specifically used to determine that the food processor has entered the third cooking stage when the second time of the second cooking stage reaches the second preset time, and to control the stirring device to crush the water-material mixture at the fourth stirring speed every fifth preset time interval, with the crushing time of each crushing being the fourth stirring time, until the water-material mixture forms a slurry.

[0113] Optionally, the third control unit 53 is also used to control the heating device to heat the water-material mixture according to the third heating parameters.

[0114] Optionally, the third control unit 53 is specifically used to control the heating device to heat the water-material mixture with a fifth heating power every sixth preset interval, and the heating time for each heating is the second heating time.

[0115] Optionally, the third control unit 53 is also used to control the ventilation device to introduce airflow into the cooking cavity according to the fourth airflow parameter.

[0116] Optionally, the third control unit 53 is specifically used to control the ventilation device and the heating device to be turned on simultaneously every sixth preset interval, and to control the ventilation device to introduce airflow into the cooking cavity of the food processor at a fourth gas flow rate, with the ventilation duration of each airflow being the fourth ventilation duration.

[0117] In this embodiment, the food processor, in response to a pulping command, enters a first cooking stage. The heating device is controlled to heat the water-material mixture in the cooking chamber at a first heating power. At first preset intervals, the stirring device is controlled to stir the water-material mixture at a first stirring speed, with each stirring session lasting the first stirring duration. The venting device is controlled to introduce airflow into the cooking chamber of the food processor at a first gas flow rate until the first venting duration of the venting device reaches the first preset venting duration, at which point the venting device is shut off. When the water-material mixture reaches a second preset temperature, the food processor enters a second cooking stage. At second preset intervals, the heating device is controlled to heat the water-material mixture at a second heating power, with each heating session lasting the first heating duration. Simultaneously, the stirring device can be controlled to stir the water-material mixture according to a third stirring parameter, and the venting device can be controlled to introduce airflow into the cooking chamber according to a second airflow parameter. In one feasible implementation, the second cooking stage includes a heating-stopping stage, a heating-up stage, and a simmering stage. When the water-material mixture reaches a second preset temperature, the food processor enters the heating-stopping stage, shutting off the heating and stirring devices. When the first duration of the heating-stopping stage reaches a first preset duration, the food processor enters the heating-up stage, controlling the heating device to heat the water-material mixture according to a first sub-heating parameter. When the water-material mixture reaches a third preset temperature, the food processor enters the simmering stage, controlling the heating device to heat the water-material mixture according to a second sub-heating parameter. When the second duration of the second cooking stage reaches a second preset duration, the food processor enters the third cooking stage, controlling the stirring device to pulverize the water-material mixture at a fourth stirring speed every fifth preset interval, with each pulverization lasting the fourth stirring time, until the water-material mixture forms a slurry. Oxygen-containing gas is introduced into the water-ingredient mixture within the cooking chamber via a ventilation device. This allows the glucosinolate-type soy isoflavones released in the mixture to be converted into free isoflavones under the action of endogenous enzymes, enhancing the nutritional value of the final slurry. Simultaneously, it promotes the Maillard reaction of proteins and reducing sugars in the mixture, improving its aroma and texture. The first cooking stage induces heat stress in the water-ingredient mixture, increasing the activity of endogenous enzymes. The second cooking stage involves high-temperature simmering, promoting the formation of aroma components. The third cooking stage of the food processor is also a blending stage, pulverizing particles in the water-ingredient mixture to improve its smooth texture. Introducing airflow into the cooking chamber during this third stage can adjust the ratio of pungent to aromatic components, enhancing the sweetness and flavor of the slurry. Users can choose to introduce airflow into the cooking chamber during the second and third cooking stages, increasing the food processor's slurry-making flexibility and ensuring optimal performance.

[0118] Please see Figure 7 , Figure 7 This is a schematic diagram of the structure of a food processor provided in an embodiment of this application.

[0119] For example, such as Figure 7 As shown, the food processor 1000 includes a processor 1001 and a memory 1002, wherein the processor 1001 and the memory 1002 are electrically connected.

[0120] The processor 1001 is the control center of the food processor 1000 and may include one or more processing cores. The processor 1001 connects to various parts of the food processor using various interfaces and lines. By running or calling computer programs stored in the memory 1002 and calling data stored in the memory 1002, it executes various functions and processes data of the food processor, thereby providing overall control of the food processor 1000. Optionally, the processor 1001 may be implemented using at least one of the following hardware forms: Digital Signal Processing (DSP), Field Programmable Gate Array (FPGA), and Programmable Logic Array (PLA). The processor 1001 may integrate one or more of the following: CPU, Graphics Processing Unit (GPU), and modem. The CPU primarily handles the operating system, user page, and applications; the GPU is responsible for rendering and drawing the displayed content; and the modem handles wireless communication. It is understood that the modem may also not be integrated into the processor 1001 and may be implemented separately through a communication chip.

[0121] The memory 1002 can be used to store software programs and modules. The processor 1001 executes various functional applications and data processing by running the computer programs and modules stored in the memory 1002. The memory 1002 may mainly include a program storage area and a data storage area. The program storage area may store the operating system, computer programs required for at least one function, etc.; the data storage area may store data created based on the use of the food processor 1000, etc.

[0122] Furthermore, memory 1002 may include high-speed random access memory, and may also include non-volatile memory, such as at least one disk storage device, flash memory device, or other volatile solid-state storage device. Accordingly, memory 1002 may also include a memory controller to provide processor 1001 with access to memory 1002.

[0123] In this embodiment, the processor 1001 in the food processor 1000 loads the instructions corresponding to the processes of one or more computer programs into the memory 1002 according to the following steps, and the processor 1001 runs the computer programs stored in the memory 1002 to realize various functions, as follows:

[0124] When the food processor enters the first cooking stage, the heating device is controlled to heat the water-material mixture in the cooking chamber of the food processor according to the first heating parameter, the stirring device is controlled to stir the water-material mixture according to the first stirring parameter, and the ventilation device is controlled to introduce airflow into the cooking chamber according to the first airflow parameter.

[0125] When the food processor enters the second cooking stage, the heating device is controlled to heat the water-material mixture according to the second heating parameters;

[0126] When the food processor enters the third cooking stage, the mixing device is controlled according to the second mixing parameters to pulverize the water-material mixture so that the water-material mixture forms a slurry.

[0127] Optionally, when the processor 1001 executes the following actions during the first cooking stage: controlling the heating device to heat the water-material mixture in the cooking cavity of the food processor according to the first heating parameter; controlling the stirring device to stir the water-material mixture according to the first stirring parameter; and controlling the ventilation device to introduce airflow into the cooking cavity according to the first airflow parameter, the processor 1001 specifically performs the following:

[0128] In response to the pulping execution command, the food processor is determined to enter the first cooking stage. The heating device is controlled to heat the water-material mixture in the cooking chamber of the food processor with a first heating power. Every first preset interval, the stirring device is controlled to stir the water-material mixture with a first stirring speed. The stirring time for each stirring is the first stirring time. The ventilation device is controlled to introduce airflow into the cooking chamber of the food processor with a first gas flow rate until the first ventilation time of the ventilation device reaches the first preset ventilation time, and then the ventilation device is turned off.

[0129] Optionally, when the processor 1001 controls the heating device to heat the water-material mixture according to the second heating parameters during the second cooking stage of the food processor, it specifically performs the following:

[0130] When the water-material mixture reaches the first preset temperature, the food processor enters the second cooking stage. Every second preset interval, the heating device is controlled to heat the water-material mixture with the second heating power. The heating time for each heating is the first heating time.

[0131] Optionally, after the food processor enters the second cooking stage, the processor 1001 also performs the following:

[0132] The mixing device is controlled to mix the water and material mixture according to the third mixing parameter.

[0133] Optionally, when the processor 1001 controls the mixing device to mix the water-material mixture according to the third mixing parameters, it specifically performs the following:

[0134] Every third preset interval, the stirring device is controlled to stir the water-material mixture at the second stirring speed, and the stirring time for each stirring is the second stirring time.

[0135] Optionally, after the food processor enters the second cooking stage, the processor 1001 also performs the following:

[0136] The ventilation device is controlled to introduce airflow into the cooking cavity based on the second airflow parameter.

[0137] Optionally, when the processor 1001 controls the ventilation device to introduce airflow into the cooking cavity according to the second airflow parameters, it specifically performs the following:

[0138] The ventilation device is controlled to introduce airflow into the cooking chamber of the food processor at a second gas flow rate until the second ventilation duration of the ventilation device reaches the second preset ventilation duration, at which point the ventilation device is turned off.

[0139] Optionally, the second cooking stage includes a heating stop stage, a heating rise stage, and a simmering stage; the second heating parameters include a first sub-heating parameter and a second sub-heating parameter; when the processor 1001 controls the heating device to heat the water-material mixture according to the second heating parameters when the food processor enters the second cooking stage, it specifically performs the following:

[0140] When the temperature of the water-material mixture reaches the second preset temperature, the food processor enters the stop heating stage and shuts off the heating and mixing devices.

[0141] When the food processor enters the first preset time of the stop heating stage, it is determined that the food processor has entered the heating stage, and the heating device is controlled to heat the water-material mixture according to the first sub-heating parameter;

[0142] When the water temperature reaches the third preset temperature, the food processor enters the cooking stage and controls the heating device to heat the water mixture according to the second sub-heating parameter.

[0143] Optionally, when the processor 1001 controls the heating device to heat the water-material mixture according to the first sub-heating parameters, it specifically performs the following:

[0144] The heating device is controlled to heat the water-material mixture at a third heating power.

[0145] When processor 1001 controls the heating device to heat the water-material mixture according to the second sub-heating parameters, it specifically performs the following:

[0146] The heating device is controlled to heat the water-material mixture at a fourth heating power.

[0147] Optionally, after the processor 1001 determines that the food processor has entered the cooking stage when the water temperature reaches the second preset temperature, it also executes:

[0148] The mixing device is controlled to mix the water-material mixture according to the fourth mixing parameter.

[0149] Optionally, when the processor 1001 controls the mixing device to mix the water-material mixture according to the fourth mixing parameter, it specifically performs the following:

[0150] Every fourth preset interval, the stirring device is controlled to stir the water-material mixture at the third stirring speed, and the stirring time for each stirring is the third stirring time.

[0151] Optionally, after determining that the food processor has entered the heating phase when the first preset duration of the heating stop phase is reached, the processor 1001 further executes:

[0152] The ventilation device is controlled to introduce airflow into the cooking cavity based on the third airflow parameter.

[0153] Optionally, when the processor 1001 controls the ventilation device to introduce airflow into the cooking cavity according to the third airflow parameters, it specifically performs the following:

[0154] The ventilation device is controlled to introduce airflow into the cooking chamber of the food processor at a third gas flow rate until the third ventilation time of the ventilation device reaches the third preset ventilation time, at which point the ventilation device is turned off.

[0155] Optionally, when the processor 1001 executes the process of controlling the mixing device to pulverize the water-material mixture according to the second mixing parameters to form a slurry when the food processor enters the third cooking stage, the specific execution is as follows:

[0156] When the food processor enters the second cooking stage and the second preset time is reached, the food processor enters the third cooking stage. Every fifth preset time interval, the stirring device is controlled to grind the water-material mixture at the fourth stirring speed. The grinding time for each grinding is the fourth stirring time, until the water-material mixture forms a slurry.

[0157] Optionally, after the food processor enters the third cooking stage, the processor 1001 also performs the following:

[0158] The heating device is controlled to heat the water-material mixture according to the third heating parameter.

[0159] Optionally, when the processor 1001 controls the heating device to heat the water-material mixture according to the third heating parameters, it specifically performs the following:

[0160] Every sixth preset interval, the heating device is controlled to heat the water-material mixture at the fifth heating power, and the heating time for each heating is the second heating time.

[0161] Optionally, after the food processor enters the third cooking stage, the processor 1001 also performs the following:

[0162] The ventilation device is controlled to introduce airflow into the cooking cavity based on the fourth airflow parameter.

[0163] Optionally, when the processor 1001 controls the ventilation device to introduce airflow into the cooking cavity according to the fourth airflow parameter, it specifically performs the following:

[0164] Every sixth preset interval, the ventilation device and heating device are turned on simultaneously. The ventilation device is controlled to introduce airflow into the cooking cavity of the food processor at a fourth gas flow rate. The ventilation time for each airflow is the fourth ventilation time.

[0165] In this embodiment, the food processor, in response to a pulping command, enters a first cooking stage. The heating device is controlled to heat the water-material mixture in the cooking chamber at a first heating power. At first preset intervals, the stirring device is controlled to stir the water-material mixture at a first stirring speed, with each stirring session lasting the first stirring duration. The venting device is controlled to introduce airflow into the cooking chamber of the food processor at a first gas flow rate until the first venting duration of the venting device reaches the first preset venting duration, at which point the venting device is shut off. When the water-material mixture reaches a second preset temperature, the food processor enters a second cooking stage. At second preset intervals, the heating device is controlled to heat the water-material mixture at a second heating power, with each heating session lasting the first heating duration. Simultaneously, the stirring device can be controlled to stir the water-material mixture according to a third stirring parameter, and the venting device can be controlled to introduce airflow into the cooking chamber according to a second airflow parameter. In one feasible implementation, the second cooking stage includes a heating-stopping stage, a heating-up stage, and a simmering stage. When the water-material mixture reaches a second preset temperature, the food processor enters the heating-stopping stage, shutting off the heating and stirring devices. When the first duration of the heating-stopping stage reaches a first preset duration, the food processor enters the heating-up stage, controlling the heating device to heat the water-material mixture according to a first sub-heating parameter. When the water-material mixture reaches a third preset temperature, the food processor enters the simmering stage, controlling the heating device to heat the water-material mixture according to a second sub-heating parameter. When the second duration of the second cooking stage reaches a second preset duration, the food processor enters the third cooking stage, controlling the stirring device to pulverize the water-material mixture at a fourth stirring speed every fifth preset interval, with each pulverization lasting the fourth stirring time, until the water-material mixture forms a slurry. Oxygen-containing gas is introduced into the water-ingredient mixture within the cooking chamber via a ventilation device. This allows the glucosinolate-type soy isoflavones released in the mixture to be converted into free isoflavones under the action of endogenous enzymes, enhancing the nutritional value of the final slurry. Simultaneously, it promotes the Maillard reaction of proteins and reducing sugars in the mixture, improving its aroma and texture. The first cooking stage induces heat stress in the water-ingredient mixture, increasing the activity of endogenous enzymes. The second cooking stage involves high-temperature simmering, promoting the formation of aroma components. The third cooking stage of the food processor is also a blending stage, pulverizing particles in the water-ingredient mixture to improve its smooth texture. Introducing airflow into the cooking chamber during this third stage can adjust the ratio of pungent to aromatic components, enhancing the sweetness and flavor of the slurry. Users can choose to introduce airflow into the cooking chamber during the second and third cooking stages, increasing the food processor's slurry-making flexibility and ensuring optimal performance.

[0166] It should be understood that the apparatus provided in this application embodiment is used to execute the above-described food processor pulping control method, and therefore can achieve the same effect as the above-described implementation method.

[0167] When using an integrated unit, the device may include a processing module and a storage module. When the device is applied to a food processor, the processing module can be used to control and manage the operation of the food processor. The storage module can be used to support the food processor in executing relevant program code, etc.

[0168] The processing module may be a processor or a controller, which can implement or execute the various exemplary logic blocks, modules, and circuits described in conjunction with the disclosure of this application. The processor may also be a combination of functions that implement computing capabilities, such as a combination of one or more microprocessors, a combination of digital signal processing (DSP) and a microprocessor, etc., and the storage module may be a memory.

[0169] In addition, the device provided in this application embodiment may specifically be a chip, component or module. The chip may include a connected processor and a memory. The memory is used to store instructions. When the processor calls and executes the instructions, the chip can execute the pulping control method of a food processor provided in the above embodiment.

[0170] This application also provides a computer-readable storage medium storing computer program code. When the computer program code is run on a computer, the computer executes the above-described related method steps to implement the pulping control method for a food processor provided in the above embodiments.

[0171] This embodiment also provides a computer program product that, when run on a computer, causes the computer to perform the aforementioned related steps to implement the pulping control method for a food processor provided in the above embodiment.

[0172] In this embodiment, the device, computer-readable storage medium, computer program product, or chip are all used to execute the corresponding methods provided above. Therefore, the beneficial effects they can achieve can be referred to the beneficial effects in the corresponding methods provided above, and will not be repeated here.

[0173] Through the above description of the embodiments, those skilled in the art will understand that, for the sake of convenience and brevity, only the division of the above functional modules is used as an example. In actual applications, the above functions can be assigned to different functional modules as needed, that is, the internal structure of the device can be divided into different functional modules to complete all or part of the functions described above.

[0174] In the embodiments provided in this application, it should be understood that the disclosed apparatus and methods can be implemented in other ways. For example, the apparatus embodiments described above are merely illustrative; for instance, the division of modules or units is only a logical functional division, and in actual implementation, there may be other division methods. For example, multiple units or components may be combined or integrated into another device, or some features may be ignored or not executed. Furthermore, the coupling or direct coupling or communication connection shown or discussed may be through some interfaces; the indirect coupling or communication connection between devices or units may be electrical, mechanical, or other forms.

[0175] The above description is merely a specific embodiment of this application, but the scope of protection of this application is not limited thereto. Any variations or substitutions that can be easily conceived by those skilled in the art within the scope of the technology disclosed in this application should be included within the scope of protection of this application. Therefore, the scope of protection of this application should be determined by the scope of the claims.

Claims

1. A method for controlling the pulping process of a food processor, characterized in that, The food processor includes a heating device, a stirring device, and a venting device; the method includes: When the food processor enters the first cooking stage, the heating device is controlled to heat the water-material mixture in the cooking chamber of the food processor according to the first heating parameter, the stirring device is controlled to stir the water-material mixture according to the first stirring parameter, and the ventilation device is controlled to introduce airflow into the cooking chamber according to the first airflow parameter. When the food processor enters the second cooking stage, the heating device is controlled to heat the water-material mixture according to the second heating parameters; When the food processor enters the third cooking stage, the mixing device is controlled according to the second mixing parameters to pulverize the water-material mixture so that the water-material mixture forms a slurry.

2. The method according to claim 1, characterized in that, When the food processor enters the first cooking stage, the heating device is controlled to heat the water-material mixture in the cooking chamber of the food processor according to the first heating parameter, the stirring device is controlled to stir the water-material mixture according to the first stirring parameter, and the ventilation device is controlled to introduce airflow into the cooking chamber according to the first airflow parameter, including: In response to the pulping execution command, the food processor is determined to enter the first cooking stage. The heating device is controlled to heat the water-material mixture in the cooking chamber of the food processor with a first heating power. Every first preset interval, the stirring device is controlled to stir the water-material mixture with a first stirring speed. The stirring time for each stirring is the first stirring time. The venting device is controlled to introduce airflow into the cooking chamber of the food processor with a first gas flow rate until the first venting time of the venting device reaches the first preset venting time, and then the venting device is turned off.

3. The method according to claim 1, characterized in that, When the food processor enters the second cooking stage, controlling the heating device to heat the water-material mixture according to the second heating parameters includes: When the water-material mixture reaches the first preset temperature, the food processor is determined to enter the second cooking stage. Every second preset interval, the heating device is controlled to heat the water-material mixture with the second heating power, and the heating time for each heating is the first heating time.

4. The method according to claim 3, characterized in that, After the food processor enters the second cooking stage, the process further includes: The mixing device is controlled to mix the water-material mixture according to the third mixing parameter.

5. The method according to claim 4, characterized in that, The step of controlling the stirring device to stir the water-material mixture according to the third stirring parameter includes: Every third preset interval, the stirring device is controlled to stir the water-material mixture at a second stirring speed, and the stirring time for each stirring is the second stirring time.

6. The method according to claim 4, characterized in that, The method further includes: The ventilation device is controlled to introduce airflow into the cooking cavity according to the second airflow parameter.

7. The method according to claim 6, characterized in that, The step of controlling the ventilation device to introduce airflow into the cooking cavity according to the second airflow parameter includes: The ventilation device is controlled to introduce airflow into the cooking chamber of the food processor at a second gas flow rate until the second ventilation duration of the ventilation device reaches the second preset ventilation duration, at which point the ventilation device is turned off.

8. The method according to claim 1, characterized in that, The second cooking stage includes a heating stop stage, a heating rise stage, and a simmering stage; the second heating parameters include a first sub-heating parameter and a second sub-heating parameter; when the food processor enters the second cooking stage, controlling the heating device to heat the water-material mixture according to the second heating parameters includes: When the temperature of the water-material mixture reaches the second preset temperature, the food processor enters the stop heating stage and shuts off the heating device and the stirring device. When the food processor enters the first preset duration of the heating stop phase, it is determined that the food processor has entered the heating phase, and the heating device is controlled to heat the water-material mixture according to the first sub-heating parameter; When the water temperature reaches the third preset temperature, the food processor is determined to enter the cooking stage, and the heating device is controlled to heat the water mixture according to the second sub-heating parameter.

9. The method according to claim 8, characterized in that, The step of controlling the heating device to heat the water-material mixture according to the first sub-heating parameter includes: The heating device is controlled to heat the water-material mixture at a third heating power; The step of controlling the heating device to heat the water-material mixture according to the second sub-heating parameter includes: The heating device is controlled to heat the water-material mixture at a fourth heating power.

10. The method according to claim 8, characterized in that, After determining that the food processor has entered the cooking stage when the water temperature reaches the second preset temperature, the process further includes: The mixing device is controlled to mix the water-material mixture according to the fourth mixing parameter.

11. The method according to claim 10, characterized in that, The step of controlling the stirring device to stir the water-material mixture according to the fourth stirring parameter includes: Every fourth preset interval, the stirring device is controlled to stir the water-material mixture at a third stirring speed, and the stirring time for each stirring is the third stirring time.

12. The method according to claim 8, characterized in that, After determining that the food processor has entered the heating phase when the first duration of the heating stop phase reaches the first preset duration, the method further includes: The ventilation device is controlled to introduce airflow into the cooking cavity according to the third airflow parameter.

13. The method according to claim 12, characterized in that, The step of controlling the ventilation device to introduce airflow into the cooking cavity according to the third airflow parameter includes: The ventilation device is controlled to introduce airflow into the cooking chamber of the food processor at a third gas flow rate until the third ventilation duration of the ventilation device reaches the third preset ventilation duration, at which point the ventilation device is turned off.

14. The method according to claim 1, characterized in that, When the food processor enters the third cooking stage, the mixing device is controlled according to the second mixing parameters to pulverize the water-material mixture, so that the water-material mixture forms a slurry, including: When the food processor enters the second cooking stage for a second preset time, it is determined that the food processor enters the third cooking stage. Every fifth preset time interval, the stirring device is controlled to crush the water-material mixture at a fourth stirring speed. The crushing time for each crushing is the fourth stirring time, until the water-material mixture forms a slurry.

15. The method according to claim 1, characterized in that, After the food processor enters the third cooking stage, the process further includes: The heating device is controlled to heat the water-material mixture according to the third heating parameter.

16. The method according to claim 15, characterized in that, The step of controlling the heating device to heat the water-material mixture according to the third heating parameter includes: Every sixth preset interval, the heating device is controlled to heat the water-material mixture at a fifth heating power, and the heating time for each heating is the second heating time.

17. The method according to claim 15, characterized in that, The method further includes: The ventilation device is controlled to introduce airflow into the cooking cavity according to the fourth airflow parameter.

18. The method according to claim 7, characterized in that, The step of controlling the ventilation device to introduce airflow into the cooking cavity according to the fourth airflow parameter includes: Every sixth preset interval, the ventilation device and the heating device are simultaneously turned on, and the ventilation device is controlled to introduce airflow into the cooking cavity of the food processor at a fourth gas flow rate. The ventilation duration of each airflow is the fourth ventilation duration.

19. A pulping control device, the device comprising: The first control unit is configured to, when the food processor enters the first cooking stage, control the heating device to heat the water-material mixture in the cooking chamber of the food processor according to the first heating parameter, control the stirring device to stir the water-material mixture according to the first stirring parameter, and control the ventilation device to introduce airflow into the cooking chamber according to the first airflow parameter. The second control unit is used to control the heating device to heat the water-material mixture according to the second heating parameters when the food processor enters the second cooking stage. The third control unit is used to control the stirring device to pulverize the water-material mixture according to the second stirring parameters when the food processor enters the third cooking stage, so that the water-material mixture forms a slurry.

20. A food processor, characterized in that, The food processor includes: Memory, used to store executable program code; A processor for calling and running the executable program code from the memory, causing the food processor to perform the method as described in any one of claims 1 to 18.

21. A computer-readable storage medium, characterized in that, The computer-readable storage medium stores computer program code that, when executed, implements the method as described in any one of claims 1 to 18.

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