Control method of smoothie machine, smoothie machine and storage medium

Abstract

The invention discloses a control method of a smoothie machine, the smoothie machine and a storage medium, and relates to the technical field of smoothie machines, and the disclosed control method of the smoothie machine comprises the steps that in the working process of the smoothie machine, the temperature change condition of raw materials in the smoothie machine is determined; if the temperature change condition meets a preset temperature change condition, determining whether the concentration of a target component meets a preset concentration condition or not according to the current raw material temperature and a preset freezing point limit value corresponding to the target component in the raw material; and if yes, outputting alarm information, and controlling components of the smoothie machine to execute a shutdown action. According to the technical scheme, the preparation effect of the smoothie is improved, and meanwhile, the influence of the improper target component concentration on the performance of the smoothie machine is reduced.

Description

Technical Field

[0001] This application relates to the field of smoothie machine technology, and in particular to a control method for a smoothie machine, a smoothie machine, and a storage medium. Background Technology

[0002] In the field of food processing equipment, smoothie machines are widely used in home kitchens, beverage shops, and catering establishments. They can quickly prepare raw materials into smoothie products with a delicate texture, meeting diverse dietary needs. In related technologies, users primarily rely on the instruction manual provided with the smoothie machine to determine the approximate concentration ratios of each ingredient. This method is prone to issues with adding ingredients at concentrations that are too high or too low. When the concentration is too high or too low, it not only affects the smoothie's quality but also the machine's performance. Summary of the Invention

[0003] The main objective of this application is to provide a control method for a smoothie maker, a smoothie maker, and a storage medium, which aims to improve the smoothie making efficiency while reducing the impact of unsuitable target ingredient concentrations on the smoothie maker's performance.

[0004] To achieve the above objectives, this application proposes a control method for a smoothie machine, the smoothie machine including a stirring motor, comprising: During the operation of the smoothie machine, determine the temperature changes of the raw materials in the smoothie machine; If the temperature change meets the preset temperature change conditions, determine whether the concentration of the target component meets the preset concentration conditions based on the current raw material temperature and the preset freezing point limit value corresponding to the target component in the raw material. If so, output an alarm message and control the components of the smoothie machine to perform a shutdown action.

[0005] In addition, to achieve the above objectives, this application also proposes a smoothie machine, including: a memory, a processor, and a computer program stored in the memory and executable on the processor, the computer program being configured to implement the steps of the control method for the smoothie machine as described above.

[0006] In addition, to achieve the above objectives, this application also proposes a storage medium, which is a computer-readable storage medium, on which a computer program is stored, and when the computer program is executed by a processor, it implements the steps of the control method for the smoothie machine as described above.

[0007] This application, during the operation of a smoothie machine, can determine whether the concentration of a target component meets a preset concentration condition based on the current raw material temperature and the preset freezing point limit value corresponding to the target component in the raw material, if the temperature change meets the preset temperature change condition. If the concentration of the target component meets the preset concentration condition, an alarm is triggered and the components of the smoothie machine are controlled to stop. Compared with related technologies, this application detects the concentration of the target component by comparing the current raw material temperature with the preset freezing point limit value corresponding to the target component in the raw material and triggers an alarm, which can prevent smoothie production failure due to excessively high or low component concentrations. Controlling the components of the smoothie machine to stop when the concentration of the target component meets the preset concentration condition can prevent the smoothie machine from continuing to operate at excessively high or low component concentrations, thus avoiding the impact on the smoothie machine's performance. In other words, the technical solution of this application can improve the smoothie production effect while reducing the impact of unsuitable target component concentrations on the smoothie machine's performance. Attached Figure Description

[0008] The accompanying drawings, which are incorporated in and form part of this specification, illustrate embodiments consistent with this application and, together with the description, serve to explain the principles of this application.

[0009] To more clearly illustrate the technical solutions in the embodiments of this application or the prior art, the drawings used in the description of the embodiments or the prior art will be briefly introduced below. Obviously, for those skilled in the art, other drawings can be obtained based on these drawings without creative effort.

[0010] Figure 1 A flowchart illustrating the control method for the smoothie machine of this application (Example 1). Figure 2 This is a schematic diagram of the functional modules corresponding to the control method of the smoothie machine in this application; Figure 3 This is a schematic diagram of the overall flow of the control method for the smoothie machine of this application.

[0011] The purpose, features, and advantages of this application will be further explained in conjunction with the embodiments and with reference to the accompanying drawings. Detailed Implementation

[0012] It should be understood that the specific embodiments described herein are merely illustrative of the technical solutions of this application and are not intended to limit this application.

[0013] To better understand the technical solution of this application, a detailed description will be provided below in conjunction with the accompanying drawings and specific implementation methods.

[0014] In the field of food processing equipment, smoothie machines are widely used in home kitchens, beverage shops, and catering establishments. They can quickly prepare raw materials into smoothie products with a delicate texture, meeting diverse dietary needs. In related technologies, users primarily rely on the instruction manual provided with the smoothie machine to determine the approximate concentration ratios of each ingredient. This method is prone to issues with excessively high or low concentrations of added ingredients. When the concentration is too high, the viscosity of the material increases significantly, not only increasing the operating resistance of the smoothie machine's mixing blades and causing a sudden increase in motor load, but also leading to motor overheating, coil burnout, and even blade jamming and machine shutdown, severely damaging the smoothie machine's lifespan. Furthermore, excessively high concentrations prevent the materials from being fully mixed, resulting in clumping, an overly grainy texture, and ultimately, a failed smoothie. When the concentration of the ingredients is too low, the materials are difficult to form a stable mixture during the mixing process, which will also affect the uniformity of the finished product's texture. Furthermore, a low amount of material may not be able to effectively coat the blade assembly, causing the blade assembly to idle and reducing mixing efficiency.

[0015] To address the aforementioned deficiencies, this application proposes a control method for a smoothie machine. The main technical solution includes: during the operation of the smoothie machine, determining the temperature change of the raw materials in the smoothie machine; if the temperature change meets the preset temperature change conditions, determining whether the concentration of the target component meets the preset concentration conditions based on the current raw material temperature and the preset freezing point limit value corresponding to the target component in the raw material; if so, outputting an alarm message and controlling the components of the smoothie machine to perform a shutdown action.

[0016] This application, during the operation of a smoothie machine, can determine whether the concentration of a target component meets a preset concentration condition based on the current raw material temperature and the preset freezing point limit value corresponding to the target component in the raw material, if the temperature change meets the preset temperature change condition. If the concentration of the target component meets the preset concentration condition, an alarm is triggered and the components of the smoothie machine are controlled to stop. Compared with related technologies, this application detects the concentration of the target component by comparing the current raw material temperature with the preset freezing point limit value corresponding to the target component in the raw material and triggers an alarm, which can prevent smoothie production failure due to excessively high or low component concentrations. Controlling the components of the smoothie machine to stop when the concentration of the target component meets the preset concentration condition can prevent the smoothie machine from continuing to operate at excessively high or low component concentrations, thus avoiding the impact on the smoothie machine's performance. In other words, the technical solution of this application can improve the smoothie production effect while reducing the impact of unsuitable target component concentrations on the smoothie machine's performance.

[0017] Based on this, the embodiments of this application provide a method applied to a smoothie machine, referring to... Figure 1 , Figure 1This is a flowchart illustrating the first embodiment of the control method for the smoothie machine according to this application. In this embodiment, the control method for the smoothie machine includes steps S10 to S30: Step S10: During the operation of the smoothie machine, determine the temperature changes of the raw materials in the smoothie machine.

[0018] Raw materials refer to various substances added to the smoothie maker to make smoothies.

[0019] Among them, the temperature change can be the trend of the raw material temperature change over time, the temperature difference, or the temperature change rate during the operation of the smoothie machine.

[0020] In one alternative approach, after the smoothie machine is started and enters the processing state, temperature data of the raw materials is continuously collected at preset time intervals. The continuously collected temperature data is recorded and analyzed. By comparing the temperature values ​​at adjacent time points and / or the rate of temperature change, the temperature change of the raw materials can be determined. Furthermore, the temperature data can be used to determine whether the trend of the raw material temperature change is increasing, decreasing, or remaining stable, and whether the rate of temperature change is fast or slow. Finally, the temperature change of the raw materials can be determined based on the trend and / or rate of temperature change.

[0021] Step S20: If the temperature change meets the preset temperature change conditions, determine whether the concentration of the target component meets the preset concentration conditions based on the current raw material temperature and the preset freezing point limit value corresponding to the target component in the raw material.

[0022] If the temperature change meets the preset temperature change criteria, the current raw material temperature is determined to have reached the freezing point. This freezing point is a pre-set critical temperature value used to determine whether the raw material has reached a freezing state. The preset temperature change criteria can be set according to actual conditions.

[0023] The current raw material temperature refers to the real-time temperature of the raw material at the time of detection. It can be obtained through a temperature sensor, which can be installed inside or close to the raw material container of the smoothie machine. It can be the raw material temperature at the current moment, or it can be the raw material temperature obtained after processing raw material temperatures collected over a period of time. For example, the current raw material temperature could be the maximum raw material temperature collected over a period of time; it could be the raw material temperature obtained by averaging the raw material temperature data collected over a period of time after removing the maximum and minimum values; or it could be the raw material temperature obtained by averaging the raw material temperature data collected over a period of time after removing the maximum and minimum values.

[0024] The target component refers to a specific substance in the raw material that has a significant impact on freezing properties, such as sugar or alcohol.

[0025] The preset freezing point limit refers to a critical temperature value pre-set for the target component to determine whether its concentration meets the requirements. Each target component has a different preset freezing point limit. By comparing the current raw material temperature with the preset freezing point limit of the target component, the concentration of the target component is determined, thereby enabling the detection of the target component's concentration.

[0026] The preset concentration conditions refer to the pre-defined standards used to determine whether the concentration of the target ingredient is suitable for making smoothies. The preset concentration conditions differ for different target ingredients.

[0027] In one optional approach, after obtaining the temperature change data, it is determined whether the temperature change meets a preset temperature change condition. If the temperature change meets the preset temperature change condition, the preset freezing point limit value corresponding to the target component in the raw material is retrieved. The difference between the current raw material temperature and the preset freezing point limit value is calculated and compared. Based on the comparison result, it is determined whether the concentration of the target component meets the preset concentration condition. Specifically, if the temperature change is the temperature difference over a period of time Δt, the temperature curve for normal slush production shows that before the freezing point, the temperature decreases rapidly, i.e., the temperature difference is large within a certain time period Δt; after the freezing point, the temperature decreases slowly, i.e., the temperature difference is small, with the freezing point as the boundary between the two states. Therefore, the temperature change can be used to determine whether the current raw material temperature has reached the freezing point.

[0028] The above-mentioned determination of whether the temperature change meets the preset temperature change condition can be made by judging whether the temperature difference of the raw materials is less than or equal to the preset temperature difference. If the temperature difference of the raw materials is less than or equal to the preset temperature difference, it is determined that the preset temperature change condition is met, that is, the freezing point has been reached.

[0029] If so, proceed to step S30, output alarm information, and control the components of the smoothie machine to perform a shutdown action.

[0030] Alarm information refers to signals that alert users to abnormal situations through sound, light, text, or other means. This alarm information is used to notify users that the target component in the current ingredients is abnormal. Since this abnormality can affect the formation of smoothies, alarm information can be output to prompt users to adjust the concentration of the target component in the ingredients in a timely manner, thereby improving the smoothie making results.

[0031] Among them, the components of a smoothie machine refer to the key parts that enable the core functions of the smoothie machine, such as the mixing motor and the compressor.

[0032] The shutdown action refers to the operation of stopping the working components of the smoothie machine. By controlling the components of the smoothie machine to stop running, the smoothie making process is paused to avoid the impact of abnormal concentration of the target ingredient on the performance of the smoothie machine.

[0033] In one optional approach, if the concentration of the target component is determined to meet a preset concentration condition, a command is sent to the alarm device of the blender to activate the alarm and output alarm information. This can be done through methods such as a buzzer sound, flashing indicator lights, or a text prompt displayed on the blender's screen. Simultaneously, a stop-run command is sent to the core working components of the blender, causing them to cease operation and completing the shutdown process. For example, a stop-run command is sent to the blender's stirring motor to stop stirring, and a stop-run command is sent to the blender's compressor to stop cooling. Timely output of alarm information allows users to quickly become aware of abnormal situations and facilitates appropriate handling. Controlling the shutdown of components prevents damage caused by continuous operation due to abnormal raw material conditions, extending the equipment's lifespan.

[0034] In this embodiment, during the operation of the smoothie machine, if the temperature change meets a preset temperature change condition, the concentration of the target component is determined to meet a preset concentration condition based on the current raw material temperature and the preset freezing point limit value corresponding to the target component in the raw material. If the concentration of the target component meets the preset concentration condition, an alarm is triggered and the components of the smoothie machine are controlled to stop. Compared with related technologies, detecting the concentration of the target component by comparing the current raw material temperature with the preset freezing point limit value corresponding to the target component in the raw material and triggering an alarm can prevent excessively high or low component concentrations from causing smoothie production failure. Controlling the components of the smoothie machine to stop when the concentration of the target component meets the preset concentration condition can prevent the smoothie machine from continuing to operate at excessively high or low component concentrations, thus avoiding any impact on the smoothie machine's performance. In other words, the technical solution of this application can improve the smoothie production efficiency while reducing the impact of unsuitable target component concentrations on the smoothie machine's performance.

[0035] In one feasible implementation, the target component includes sugar, the preset freezing point limit value includes a first preset freezing point limit value, and the preset concentration condition includes a first preset concentration condition.

[0036] The raw materials may contain various types of sugars, such as sucrose, fructose, and glucose. The form of the sugar is not limited; it can be solid or liquid.

[0037] The first preset freezing point limit is a critical temperature value set in advance for the sugar in the raw materials to determine whether the sugar content meets the requirements. This first preset freezing point limit can be the freezing point of the solution with the lowest sugar content, such as the freezing point of a 6% sugar solution. The specific concentration depends on whether the smoothie machine can produce it. For example, the first preset freezing point limit can be -0.5℃.

[0038] If the target component is sugar, the preset concentration condition can be the first preset concentration condition; by setting the corresponding preset concentration condition for the target component, the accurate determination of the concentration of the target component in the raw material can be achieved.

[0039] The preset temperature change condition refers to the temperature change of the raw materials being less than or equal to a first temperature difference over a period of time. During sugar content detection, this first temperature difference can be set to 0.1℃. This first temperature difference is related to the cooling rate of the smoothie machine; the cooling rate of the same smoothie machine differs before and after the freezing point, with slower cooling after the freezing point.

[0040] Specifically, in step S20: determining whether the concentration of the target component meets the preset concentration condition based on the current raw material temperature and the preset freezing point limit value corresponding to the target component in the raw material includes: Step S21: If the current raw material temperature is greater than or equal to the first preset freezing point limit, determine that the sugar content meets the first preset concentration condition, wherein the first preset concentration condition is that the sugar content is less than the preset sugar content.

[0041] The preset sugar content is a pre-defined standard value for making smoothies. If the sugar content is lower than this preset sugar content, it will affect the smoothie's shaping effect; if the sugar content is higher than this preset sugar content, it will not affect the smoothie's shaping effect. This preset sugar content can be set according to actual conditions.

[0042] In one optional approach, the current raw material temperature is compared with a first preset freezing point limit corresponding to the sugar content in the raw material to determine whether the sugar content meets a first preset concentration condition. Specifically, if the current raw material temperature is greater than or equal to the first preset freezing point limit, the sugar content is determined to be less than a preset sugar content. If the current raw material temperature is less than the first preset freezing point limit, the sugar content is determined to be greater than a preset sugar content. This first preset concentration condition, where the sugar content is less than the preset sugar content, can define the state corresponding to a sugar content less than the preset sugar content as a low-sugar state. This method achieves higher accuracy in identifying low-sugar concentrations.

[0043] It should be noted that reducing sugar content raises the freezing point of the raw material solution. The lower the sugar content, the weaker the interference from sugar molecules, and the higher the freezing point of the raw material solution, meaning a higher inflection point on the temperature curve. Therefore, by detecting the relationship between the raw material temperature at the temperature inflection point and the preset freezing point limit, the sugar content can be determined. Thus, a first preset freezing point limit, i.e., the freezing point of the solution with the lowest sugar content, can be measured in advance as a comparison. By comparing the current raw material temperature with the first preset freezing point limit, and if the current raw material temperature is greater than or equal to the first preset freezing point limit, the sugar content is determined to be less than the preset sugar content, i.e., in a low-sugar state. This achieves the detection and identification of a low-sugar state.

[0044] The specific identification and control methods for the aforementioned low-sugar state are as follows: For low-sugar conditions, the temperature changes of the raw materials in the smoothie machine can be monitored during operation. If the temperature changes meet preset temperature requirements, the sugar content is determined to meet a first preset concentration condition based on the current raw material temperature and the first preset freezing point limit corresponding to the sugar content. If yes, an alarm is output, and the smoothie machine's components are controlled to stop. If no, the smoothie machine continues to make smoothies.

[0045] In this embodiment, by explicitly identifying sugar as the target ingredient, the concentration determination becomes more targeted and accurate. By setting separate first preset freezing point limits and first preset concentration conditions to accommodate the varying effects of different target ingredients on the freezing point, the concentration determination criteria are further refined. Accurate determination of whether the sugar content meets preset requirements provides a precise basis for subsequent alarms and shutdowns, ensuring the quality of the smoothie production.

[0046] In one feasible implementation, the target component includes alcohol, the preset freezing point limit includes a second preset freezing point limit, and the preset concentration condition includes a second preset concentration condition.

[0047] The second preset freezing point limit is a critical temperature value pre-set for the alcohol in the raw materials to determine whether the alcohol concentration meets the requirements. This second preset freezing point limit can be the freezing point of the highest alcohol solution, such as the freezing point of a 30% alcohol solution, with the specific concentration depending on the cooling rate of the blender. For example, this second preset freezing point limit can be -15℃.

[0048] If the target component is alcohol, the preset concentration condition can be a second preset concentration condition. By setting corresponding preset concentration conditions for the target component, the accurate determination of the concentration of the target component in the raw material can be achieved.

[0049] The preset temperature change condition refers to the temperature change of the raw materials being less than or equal to the second temperature difference over a period of time. During alcohol concentration testing, this second temperature difference can be set to 0.3℃. This second temperature difference is related to the cooling speed of the smoothie machine; the cooling speed of the same smoothie machine differs before and after the freezing point, with slower cooling after the freezing point.

[0050] Specifically, in step S20: determining whether the concentration of the target component meets the preset concentration condition based on the current raw material temperature and the preset freezing point limit value corresponding to the target component in the raw material includes: Step S22: Based on the current raw material temperature and the second preset freezing point limit value corresponding to the alcohol in the raw material, determine whether the alcohol concentration meets the second preset concentration condition, wherein the second preset concentration condition is used for high alcohol state identification.

[0051] The preset alcohol concentration is a pre-defined standard value suitable for making smoothies. If the alcohol concentration is higher than this preset concentration, it will affect the smoothie's texture; if the alcohol concentration is lower than this preset concentration, it will not affect the smoothie's texture. This preset alcohol concentration can be set according to actual needs.

[0052] In one optional approach, the current raw material temperature is compared with a second preset freezing point limit to determine whether the alcohol concentration meets the second preset concentration condition. Specifically, if the current raw material temperature is less than or equal to the second preset freezing point limit, the alcohol concentration is determined to be greater than the preset alcohol concentration. If the current raw material temperature is greater than the second preset freezing point limit, the alcohol concentration is determined to be less than the preset alcohol concentration. This second preset concentration condition, where the alcohol concentration is greater than the preset alcohol concentration, can define the state corresponding to an alcohol concentration greater than the preset alcohol concentration as a high-alcohol state. This method achieves higher accuracy in identifying high-alcohol states.

[0053] It should be noted that the higher the alcohol concentration, the lower the freezing point. Therefore, the smoothie machine needs to run for a longer time to reach the freezing point. To control the smoothie making time, the alcohol concentration needs to be controlled, i.e., a maximum alcohol solution freezing point is set as the comparison standard. By comparing the current raw material temperature with a second preset freezing point limit, and if the current raw material temperature is less than or equal to the second preset freezing point limit, the alcohol concentration is determined to be greater than the preset alcohol concentration, indicating a high alcohol state. This achieves the detection and identification of a high alcohol state.

[0054] The specific identification and control methods for the above-mentioned high blood alcohol state are as follows: For high-alcohol conditions, the temperature changes of the raw materials in the blender can be monitored during operation. If the temperature changes meet preset temperature requirements, the alcohol concentration is determined to meet a second preset concentration condition based on the current raw material temperature and the second preset freezing point limit corresponding to the alcohol content. If yes, an alarm is output, and the blender's components are controlled to stop. If no, the blender continues to make blended smoothies.

[0055] In this embodiment, by explicitly identifying alcohol as the target ingredient, the concentration determination becomes more targeted and accurate. By setting a second preset freezing point limit and a second preset concentration condition to accommodate the varying effects of different target ingredients on the freezing point, the concentration determination criteria are further refined. Accurately determining whether the alcohol concentration meets the preset requirements provides a precise basis for subsequent alarms and shutdowns, ensuring the quality of the smoothie production.

[0056] Based on the first embodiment of this application, in the second embodiment of this application, the same or similar content as the above embodiment can be referred to the above description, and will not be repeated hereafter. On this basis, the speed of the stirring motor can be adjusted during the smoothie making process. Specifically, the following smoothie machine control method can be executed before, after, or simultaneously with any step in the above embodiment. For example, steps S110 to S130 can be executed before step S10. Specifically, steps S110 to S130 include: Step S110: During the operation of the smoothie machine, the temperature of the first raw material in the smoothie machine is obtained.

[0057] The first raw material temperature refers to the temperature collected during the operation of the smoothie machine, used to adjust the speed of the stirring motor. It can be detected by a temperature sensor, which can be installed inside or close to the raw material container of the smoothie machine. It can be the first raw material temperature at the current moment, or it can be the raw material temperature obtained after processing raw material temperatures collected over a period of time. For example, the first raw material temperature could be the maximum raw material temperature collected over a period of time; it could be the raw material temperature obtained by averaging the raw material temperatures collected over a period of time; or it could be the raw material temperature obtained by averaging the raw material temperature data after removing the maximum and minimum values ​​from the raw material temperature data collected over a period of time.

[0058] In one alternative approach, the real-time temperature of the raw material is collected by a temperature sensor installed inside the raw material container, and this temperature is defined as the first raw material temperature.

[0059] Step S120: If the temperature of the first raw material is less than or equal to the first preset temperature, the speed of the stirring motor is increased from the first preset speed to the second preset speed.

[0060] The first preset temperature can be set according to the actual situation. It is generally set near the freezing point, usually around 0℃, for example, it can be set to 1℃.

[0061] The first preset speed is the initial speed of the mixing blades after the smoothie machine is started. Its value can be set according to the actual situation, for example, it can be 60 rpm. The second preset speed is the intermediate speed, and its value can be set according to the actual situation, for example, it can be 80 rpm.

[0062] The speed refers to the number of revolutions the blending motor makes per unit of time, usually measured in revolutions per minute (rpm). The range of this speed varies depending on the blender's settings. When adjusting the blending motor speed, it's crucial to keep the adjusted speed within the range specified for the current setting to avoid overshooting, which can negatively impact the smoothie's texture and the blending motor's performance.

[0063] In one optional approach, the collected temperature of the first raw material is compared with a preset temperature, and the speed of the stirring motor is adjusted based on the comparison result. A speed control signal can be sent to the drive circuit of the stirring motor, and by changing the drive voltage or frequency, the speed of the stirring motor is adjusted to the target speed and maintained at that stable speed. During the adjustment of the stirring motor speed, a speed adjustment step size can be set, and the speed of the stirring motor is adjusted to the target speed based on this step size, achieving smooth speed adjustment.

[0064] Specifically, the temperature of the first raw material can be obtained near the freezing point. If the temperature of the first raw material is lower than the first preset temperature, the speed of the stirring motor can be increased from the first preset speed to the second preset speed. This can increase the speed when the raw material is about to reach the freezing point, thereby scraping off the ice on the evaporator more quickly, making the ice slush finer and preventing the ice crystals from becoming larger.

[0065] In another alternative approach, the temperature of the first ingredient in the blender can be obtained at preset intervals during the operation of the blender; the speed of the stirring motor can then be adjusted based on the temperature of the first ingredient.

[0066] In this embodiment, the rotation speed is adjusted according to the raw material temperature, making the speed adjustment more closely match the actual working conditions and reducing adjustment deviation. Dynamically adjusting the stirring motor speed can maintain the stirring effect when the raw material state changes, improving the quality of smoothie production; at the same time, it avoids motor overload and extends motor life.

[0067] In one feasible implementation, while adjusting the speed of the stirring motor based on the temperature of the first raw material, the control method of the smoothie machine of this application further includes: Step S130: During the operation of the smoothie machine, the first drive current of the stirring motor is obtained.

[0068] The stirring motor refers to the motor that drives the stirring components of the smoothie machine to crush and mix the raw materials after cooling, forming a smoothie. The first driving current refers to the current required to drive the stirring motor, which can be acquired by a current sensor connected in series in the motor's power supply circuit. To improve the accuracy of the first driving current acquisition, it can be the driving current at the current moment, or it can be the average driving current obtained by averaging the driving currents acquired over a period of time. It should be noted that the smoothie machine can be set with different speed settings, and different first driving currents can be used for different speed settings. By using corresponding driving currents at different speed settings, the smoothie machine can produce smoothies with different textures.

[0069] In one alternative approach, a current sensor connected in series in the power supply circuit of the stirring motor is used to collect the driving current during motor operation, and this current is defined as the first driving current. After obtaining the first raw material temperature and the first driving current, the first raw material temperature and the first driving current need to be aligned in time to ensure the correspondence between the raw material temperature and the driving current, thereby improving the accuracy of subsequent stirring motor speed adjustment.

[0070] Step S140: If the first driving current is greater than or equal to the first preset current, the speed of the stirring motor is reduced from the second preset speed to the third preset speed; wherein the third preset speed is less than the first preset speed.

[0071] The first preset current is an intermediate adjustment current, which can be set according to the actual situation, for example, it can be set to 0.4A.

[0072] The third preset speed is the intermediate speed, and its value can be set according to the actual situation. For example, its value can be 50PRM.

[0073] The speed refers to the number of revolutions the blending motor makes per unit of time, usually measured in revolutions per minute (rpm). The range of this speed varies depending on the blender's settings. When adjusting the blending motor speed, it's crucial to keep the adjusted speed within the range specified for the current setting to avoid overshooting, which can negatively impact the smoothie's texture and the blending motor's performance.

[0074] In one optional approach, the collected first drive current is compared with a preset current, and the speed of the stirring motor is adjusted based on the comparison result; alternatively, the collected first raw material temperature is compared with a preset temperature to obtain a first comparison result, and the speed of the stirring motor is adjusted based on the first comparison result; then, the collected first drive current is compared with the preset current to obtain a second comparison result, and the speed of the stirring motor is adjusted based on the second comparison result. A speed control signal can be sent to the driving circuit of the stirring motor to adjust the speed of the stirring motor to a target speed and maintain stable operation at that speed by changing the drive voltage or frequency. During the adjustment of the stirring motor speed, a speed adjustment step size can be set, and the speed of the stirring motor can be adjusted to the target speed based on this step size, achieving smooth speed adjustment.

[0075] Specifically, when the first drive current is greater than or equal to the first preset current, the speed of the stirring motor is reduced from the second preset speed to the third preset speed. This method prevents the stirring motor from being overloaded. As the temperature of the slush decreases, its hardness increases, leading to an increase in the stirring torque of the motor. Excessive torque could cause the motor to seize up, and long-term overload can easily damage the motor. Therefore, the drive current is monitored, and when the drive current exceeds the first preset current, the speed is reduced to decrease the load, preventing excessive motor load at high speeds when the slush is hard.

[0076] In another alternative approach, during the operation of the smoothie maker, the first drive current of the stirring motor in the smoothie maker can be obtained at preset intervals; and the speed of the stirring motor can be adjusted according to the first drive current.

[0077] In this embodiment, a first raw material temperature is obtained near the freezing point. If the first raw material temperature is less than or equal to a first preset temperature, the speed of the stirring motor is increased from the first preset speed to a second preset speed. Increasing the speed when the raw material is close to the freezing point allows for faster scraping of ice from the evaporator, resulting in finer slush and preventing larger ice crystals. When the first drive current is greater than or equal to the first preset current, the speed of the stirring motor is reduced from the second preset speed to a third preset speed. This prevents excessive load on the stirring motor. As the slush temperature decreases, its hardness increases, leading to increased stirring torque. Excessive torque could cause the motor to seize up, and prolonged overload can damage the motor. Therefore, the drive current is monitored, and when it exceeds the first preset current, the speed is reduced to decrease the load, preventing excessive motor load at high speeds when the slush is hard.

[0078] Based on the first embodiment of this application, in the third embodiment of this application, the same or similar content as the above embodiment can be referred to the above description, and will not be repeated hereafter. Furthermore, during the slushie making process, it is also possible to monitor in real time whether the slushie has formed. After step S140 of the above embodiment, the following steps can be performed: Step S210: Obtain the cumulative preparation time of the smoothie, the temperature of the second raw material, and the second drive current of the stirring motor.

[0079] The cumulative slush production time refers to the total running time from the start of the slush machine to the current moment.

[0080] The second raw material temperature refers to the temperature collected during the operation of the smoothie machine to determine whether the conditions for smoothie formation are met. It can be detected by a temperature sensor, which can be installed inside or close to the raw material container of the smoothie machine. It can be the current second raw material temperature, or it can be the raw material temperature obtained after processing raw material temperatures collected over a period of time. For example, the second raw material temperature could be the maximum raw material temperature collected over a period of time; it could be the raw material temperature obtained by averaging the raw material temperatures collected over a period of time; or it could be the raw material temperature obtained by averaging the raw material temperature data after removing the maximum and minimum values ​​from the raw material temperature data collected over a period of time.

[0081] The second driving current is used to determine whether the conditions for smoothie formation are met. This second driving current can be acquired by a current sensor connected in series in the power supply circuit of the stirring motor. To improve the accuracy of the second driving current acquisition, it can be the driving current at the current moment, or it can be the average driving current obtained by averaging the driving currents acquired over a period of time.

[0082] Step S220: Determine whether the conditions for making shaved ice are met based on at least one of the cumulative shaved ice production time, the temperature of the second raw material, and the second driving current.

[0083] The smoothie forming conditions are preset and used to determine whether the smoothie has reached the expected texture and state. Different smoothie forming conditions correspond to different settings on the smoothie machine.

[0084] In one alternative approach, the current condition for smoothie formation is determined based on the cumulative preparation time; or, based on the temperature of the second ingredient; or, based on the second drive current; or, based on the cumulative preparation time, the temperature of the second ingredient, and the second drive current. By combining the cumulative preparation time, the temperature of the second ingredient, and the hardness, the determination of whether the smoothie has met the forming conditions is achieved. Hardness is determined by the controller calculating the second drive current of the stirring motor; the current value reflects the real-time hardness. A higher drive current, indicating a greater motor load, indicates a harder smoothie.

[0085] If the conditions for smoothie formation are met, the components of the smoothie machine will be controlled to stop.

[0086] In one alternative approach, if the conditions for smoothie formation are met, the compressor and stirring motor of the smoothie machine are shut down. If the conditions for smoothie formation are not met, the compressor and stirring motor of the smoothie machine remain running.

[0087] If the conditions for smoothie formation are not met, return to step S210 to obtain the cumulative smoothie production time, the temperature of the second raw material, and the second drive current of the stirring motor.

[0088] In this embodiment, the slush molding state is judged by comprehensively considering multiple parameters, which is more comprehensive and accurate than judging by a single parameter. This avoids misjudging the slush molding state and stopping the machine, which could result in poor slush texture or incomplete production.

[0089] In one feasible implementation, the smoothie forming conditions include at least one of the following: a second driving current greater than or equal to a second preset current; a second raw material temperature less than or equal to a second preset temperature; and a cumulative smoothie forming time greater than or equal to a preset time. The second preset current, second preset temperature, and preset time are determined based on the currently set operating level of the smoothie machine. Different levels can be set with different preset currents, and the specific preset current can be set in conjunction with the desired smoothie texture. Different levels can be set with different preset temperatures, and the specific preset temperature can be set in conjunction with the desired smoothie texture. Different levels can be set with different preset times, and the specific preset time can be set in conjunction with the desired smoothie texture. For example, assuming the smoothie machine has three levels, the second preset temperature, second preset current, and preset time for smoothie forming at each level are set as follows:

[0090] In one alternative approach, the purpose of the above steps is to determine whether the raw materials meet the molding requirements. First, the drive current of the stirring motor can be measured. The drive current reflects the motor's load torque, indirectly reflecting the hardness of the slush. The hardness is used to determine if the slush meets the requirements. If the drive current of the stirring motor does not meet the requirements, the raw material temperature is then measured. If the torque is insufficient, but the raw material temperature meets the set requirements, the slush state can also be considered suitable. This is to prevent slush from sticking to the barrel or stirring ring. In this case, the motor torque and drive current are relatively low, but the raw material temperature is already low, meeting the molding requirements. Finally, if neither the drive current of the stirring motor nor the raw material temperature reaches the set values, the cumulative slush production time is used for determination. This also avoids slush sticking to the barrel or stirring ring, making it difficult to reduce the drive current and raw material temperature.

[0091] In this embodiment, different forming parameter thresholds are set for different settings, making smoothie making more flexible and adaptable to users' needs for smoothies with different textures. The multiple-condition forming judgment method can flexibly trigger a shutdown based on raw material characteristics and setting requirements, balancing production efficiency and product quality.

[0092] Based on the above embodiments of this application, in the fourth embodiment of this application, the same or similar content as the above embodiments can be referred to the above description, and will not be repeated hereafter. Furthermore, throughout the entire process of making shaved ice, the hardness of the shaved ice can be monitored in real time, and the motor speed can be adjusted based on the hardness of the shaved ice to avoid damage to the motor caused by excessively hard shaved ice. The following steps can be performed before, after, or simultaneously with the steps in any of the above embodiments: Step S310: During the operation of the smoothie machine, the third drive current of the stirring motor is obtained.

[0093] Step S320: If the third driving current is greater than or equal to the third preset current, control the components of the smoothie machine to perform a shutdown action.

[0094] The third preset current is less than the first preset current, and the third preset current is set according to the actual situation. It is the motor jamming protection current.

[0095] The third driving current reflects the hardness of the slush. If the third driving current is greater than or equal to the third preset current, it indicates that the current slush is relatively hard. To prevent excessive torque from the stirring motor during operation, such as when making slush with excessive hardness for a long time or adding excessively hard raw materials to the mixing drum midway, which would damage the motor, the compressor and stirring motor of the slush machine will be stopped.

[0096] In step S330, if the third driving current is less than the third preset current, the step of obtaining the temperature of the first raw material in the smoothie machine is executed. The steps of motor speed adjustment, low sugar or high alcohol detection, or smoothie forming determination continue.

[0097] In this embodiment, by continuously monitoring the motor drive current, motor overload can be detected in a timely manner, preventing the motor from burning out due to prolonged overload operation and effectively protecting core components. Timely shutdown in case of overload prevents equipment failure from escalating, reduces maintenance costs, and extends the overall service life of the equipment; under normal conditions, the original process is returned to ensure smooth shaved ice production.

[0098] Based on the above embodiments of this application, in the fifth embodiment of this application, the same or similar content as the above embodiments can be referred to the above description, and will not be repeated hereafter. Furthermore, throughout the entire process of making slushies, the hardness of the slushies can be monitored in real time, and the motor speed can be adjusted based on the hardness of the slushies to avoid damage to the motor caused by excessively hard slushies. Before step S10, the method further includes: after the slushie machine is started, checking whether the hopper of the slushie machine is installed in place; if the hopper is installed in place, starting the working process of the slushie machine.

[0099] In one alternative approach, a reed switch can be installed at the junction of the hopper and the base. The electromagnetic signal from the reed switch is detected to determine if it is triggered, thus indicating whether the hopper is properly installed. If an electromagnetic signal triggering the reed switch is received, it means the hopper is installed correctly; if no signal is received, it means the hopper is not installed correctly. If the hopper is not installed correctly, the compressor and mixing motor will stop, and an alarm message will be output to prompt the user to reinstall the hopper.

[0100] In another alternative approach, a microswitch can be installed at the junction of the hopper and the base. The electrical signal from the microswitch is detected to determine if the reed switch is triggered, thus indicating whether the hopper is properly installed. If a trigger signal is received from the microswitch, the hopper is installed correctly; otherwise, it is not. If the hopper is not properly installed, the compressor and mixing motor will stop, and an alarm message will be output to prompt the user to reinstall the hopper.

[0101] In this embodiment, checking the container installation status before startup avoids problems such as raw material leakage, ineffective stirring, or abnormal equipment operation due to improper container installation. This ensures that the equipment only starts its operation when safe operating conditions are met, improving the safety and reliability of equipment use and reducing the probability of malfunctions.

[0102] For example, to help understand the implementation flow of the control method for the smoothie machine obtained by combining this embodiment with the above embodiments, please refer to... Figure 2 and Figure 3 .

[0103] Reference Figure 2 , Figure 2 This is a schematic diagram illustrating the execution flow of each module in this application. This application includes a hopper installation detection module; if the hopper is not installed correctly, it can prevent the compressor and stirring motor from operating, avoiding raw material leakage or scratches to the user by the stirring ring; a motor speed optimization module, suitable for adjustable-speed motors, where the motor speed is appropriately adjusted according to the temperature and hardness of the raw materials, improving production efficiency and taste, and also preventing motor overload; a low-sugar / high-alcohol warning module, preventing damage to the smoothie machine when the user uses raw materials with excessively low sugar or high alcohol content; and a smoothie forming determination module, which addresses the complexity of the raw materials used by the user. Different user recipes result in different optimal forming states, related to temperature and hardness. This module combines three factors—temperature, hardness (represented by drive current), and stirring time—for determination, making it applicable to a wider range of recipes.

[0104] Reference Figure 3 , Figure 3 A schematic diagram of the overall process for controlling a smoothie machine is provided. The specific process is as follows: Step 1: The user selects the gear, and different gears correspond to the corresponding control temperature Ts, current Is, and time ts, and then starts the smoothie machine.

[0105] Step 2: The controller determines whether the barrel is installed correctly based on whether the reed switch or micro switch is triggered. If it is installed correctly, proceed to step 4; if it is not installed correctly, proceed to step 3.

[0106] Step 3: The motor and press stop operating, and the buzzer alarm alerts the user. The user then reinstalls the hopper and proceeds to Step 2.

[0107] Step 4: Start the compressor; start the stirring motor, with an initial speed of r1.

[0108] Step 5: The NTC detects the raw material temperature and inputs it to the control board in real time; the control board calculates the real-time motor current; the timer starts counting.

[0109] Step 6: Global monitoring, determine whether the stirring motor current I (third drive current) satisfies I greater than or equal to I1. If yes, the compressor and stirring motor stop running, trigger the buzzer jamming alarm, and then end the operation; if not, proceed to the next step.

[0110] Step 7: The control board determines whether the raw material temperature T (first raw material temperature) satisfies T≤T1. If yes, the stirring motor speed is adjusted from r1 to r2; if not, cooling continues and this step is repeated.

[0111] Step 8: Read the current temperature Tx0, and after Δt time, read the temperature Tx1 (current raw material temperature).

[0112] Step 9: Calculate |Tx1-Tx0| and determine whether |Tx1-Tx0|≤n1 is satisfied. If yes, it means that the freezing point has been reached, so proceed to step 10; otherwise, return to step 8.

[0113] Step 10: Determine whether the raw material temperature satisfies Tx1≥T2. If yes, it means that the freezing point of the raw material is higher than the freezing point of the preset minimum concentration sugar solution. Then, the compressor and stirring motor will stop running, triggering the buzzer to issue a low sugar warning, and then the process will end. If not, proceed to step 11.

[0114] Step 11: Read the current temperature Tx0, and read the temperature Tx1 after Δt time.

[0115] Step 12: Calculate |Tx1-Tx0| and determine whether |Tx1-Tx0|≤n2 is satisfied. If yes, it means that the freezing point has been reached, so proceed to step 13; otherwise, return to step 11.

[0116] Step 13: Determine if the raw material temperature meets Tx1≤T3. If yes, the compressor and stirring motor stop running, triggering the buzzer for a high alcohol warning, and then the process ends; if not, proceed to step 14.

[0117] Step 14: The control board determines whether the stirring motor current I (first drive current) satisfies I≥I2. If yes, the stirring motor speed is adjusted from r2 to r3, and then step 15 is performed. If no, step 15 is performed directly. Step 15: The control board determines whether the drive current I (second drive current) of the stirring motor satisfies I≥Is. If yes, proceed to step 18; otherwise, proceed to step 16. Step 16: The control board determines whether the raw material temperature T (second raw material temperature) satisfies T≤Ts. If yes, proceed to step 18; otherwise, proceed to step 17. Step 17: The control panel determines whether the timer time (cumulative slush preparation time) satisfies t≥ts. If so, proceed to step 18. Step 18: The compressor and stirring motor stop running, the buzzer indicates that the process is complete, and the process ends.

[0118] It should be noted that there is a step to start the timer after step 14 and before step 15 (not shown in the figure). When step 17: the control board determines whether the timer time (cumulative slush preparation time) satisfies t≥ts. If not, it returns to the step of starting the timer.

[0119] It should be noted that the purpose of steps 2 and 3 is to check whether the user has installed the material cylinder in place. If it is not installed in place, it will cause material leakage.

[0120] The purpose of step 6 is to prevent excessive torque from the mixing motor during operation, such as when making shaved ice for an extended period until it becomes too hard, or when adding excessively hard materials to the mixing drum midway through the process. Excessive torque can damage the motor.

[0121] The purpose of step 7 is to increase the speed when the raw materials reach near the freezing point. At a higher speed, the stirring ring can scrape off the ice on the evaporator more quickly, making the shaved ice finer.

[0122] Steps 8-10 implement the low-sugar warning function. The basic principle is to determine whether the sugar content of the raw materials is too low by using the freezing point. In a normal smoothie production process, the temperature drops rapidly before the freezing point (i.e., within a certain time period Δt, the temperature difference |Tx1-Tx0| is large). After the freezing point, the temperature drops more slowly, and |Tx1-Tx0| is smaller. The freezing point is the boundary between these two states. The lower the sugar content, the higher the freezing point of the solution. The freezing point of the lowest sugar content solution that the machine can achieve can be measured in advance for comparison. The program first determines whether the freezing point has been reached by checking if |Tx1-Tx0| ≤ n1 within the time period Δt. Then, it compares the current freezing point temperature Tx1 with the set minimum sugar content freezing point T2 to determine if the sugar content is too low.

[0123] Steps 11-13 implement the high alcohol warning function, which operates on the same principle as the low sugar warning, also based on freezing point. The higher the alcohol content, the lower the freezing point, meaning the machine needs to run for a longer time to reach freezing. To control the machine's processing time, the alcohol content needs to be controlled. The program first checks if the freezing point has been reached within a time interval Δt using |Tx1-Tx0|≤n2. Then, it compares the current freezing point temperature Tx1 with the set maximum alcohol content freezing point T3. If the current temperature is less than T3, the alcohol content is too high.

[0124] The purpose of step 14 is to prevent the motor from being overloaded. As the temperature of the shaved ice decreases, its hardness will increase, which will increase the stirring torque of the motor. Excessive torque may cause the motor to seize up, and long-term overload can easily damage the motor. Therefore, the current value is monitored, and when the current exceeds the preset value, the speed is reduced and the load is decreased.

[0125] Steps 15-17 aim to determine whether the raw materials meet the molding requirements. First, the motor current is checked. The current value reflects the motor's load torque, which indirectly reflects the hardness of the slush. The hardness is used to determine whether the slush meets the requirements. If the current value does not meet the requirements, the temperature is then checked. If the torque is not met, but the temperature meets the set requirements, the slush state can also be considered suitable. This situation is to prevent the slush from sticking to the barrel or stirring ring. In this case, the motor torque and current are relatively low, but the temperature is already low, meeting the molding requirements. Finally, if neither the current nor the temperature reaches the set values, the cumulative slush production time is used for determination. This situation also avoids the slush sticking to the barrel or stirring ring, making it difficult to reduce the current and temperature.

[0126] The meaning of each parameter can be explained in the following table:

[0127] It should be noted that the above examples are only for understanding this application and do not constitute a limitation on the control method of the smoothie machine of this application. Any simple modifications based on this technical concept are within the protection scope of this application.

[0128] Based on the same inventive concept, this application provides a smoothie machine, including: at least one processor; and a memory communicatively connected to the at least one processor; wherein the memory stores instructions executable by the at least one processor, the instructions being executed by the at least one processor to enable the at least one processor to perform the control method of the smoothie machine in the above embodiments.

[0129] The smoothie maker provided in this application, employing the control method of the smoothie maker in the above embodiments, can improve the smoothie making efficiency while reducing the impact of unsuitable target ingredient concentrations on the smoothie maker's performance. Compared with the prior art, the beneficial effects of the smoothie maker provided in this application are the same as those of the control method of the smoothie maker provided in the above embodiments, and other technical features of this smoothie maker are the same as those disclosed in the method of the previous embodiment, and will not be repeated here.

[0130] Based on the same inventive concept, this application provides a computer-readable storage medium having computer-readable program instructions (i.e., a computer program) stored thereon, the computer-readable program instructions being used to execute the control method of the smoothie machine in the above embodiments.

[0131] The computer-readable storage medium provided in this application may be, for example, a USB flash drive, but is not limited to, electrical, magnetic, optical, electromagnetic, infrared, or semiconductor systems, devices, or any combination thereof. More specific examples of computer-readable storage media may include, but are not limited to: electrical connections having one or more wires, portable computer disks, hard disks, random access memory, read-only memory, erasable programmable read-only memory (EPROM), optical fiber, portable compact disk read-only memory (CD-ROM), optical storage devices, magnetic storage devices, or any suitable combination thereof. In this embodiment, the computer-readable storage medium may be any tangible medium containing or storing a program that can be used by or in conjunction with an instruction execution system, system, or device. The program code contained on the computer-readable storage medium may be transmitted using any suitable medium, including but not limited to: wires, optical cables, radio frequency (RF), etc., or any suitable combination thereof.

[0132] The aforementioned computer-readable storage medium may be included in the blender or may exist independently and not assembled into the blender.

[0133] The aforementioned computer-readable storage medium carries one or more programs that, when executed by the blender, improve the blender's blending efficiency while reducing the impact of unsuitable target ingredient concentrations on the blender's performance.

[0134] Computer program code for performing the operations of this application can be written in one or more programming languages ​​or a combination thereof, including object-oriented programming languages ​​such as Java, Smalltalk, and C++, as well as conventional procedural programming languages ​​such as "C" or similar programming languages. The program code can be executed entirely on the user's computer, partially on the user's computer, as a standalone software package, partially on the user's computer and partially on a remote computer, or entirely on a remote computer or server. In cases involving remote computers, the remote computer can be connected to the user's computer via any type of network—including a Local Area Network (LAN) or a Wide Area Network (WAN)—or can be connected to an external computer (e.g., via the Internet using an Internet service provider).

[0135] The flowcharts and block diagrams in the accompanying drawings illustrate the architecture, functionality, and operation of possible implementations of systems, methods, and computer program products according to various embodiments of this application. In this regard, each block in a flowchart or block diagram may represent a module, segment, or portion of code containing one or more executable instructions for implementing a specified logical function. It should also be noted that in some alternative implementations, the functions indicated in the blocks may occur in a different order than those indicated in the drawings. For example, two consecutively indicated blocks may actually be executed substantially in parallel, and they may sometimes be executed in reverse order, depending on the functions involved. It should also be noted that each block in the block diagrams and / or flowcharts, and combinations of blocks in the block diagrams and / or flowcharts, can be implemented using a dedicated hardware-based system that performs the specified function or operation, or using a combination of dedicated hardware and computer instructions.

[0136] The modules described in the embodiments of this application can be implemented in software or hardware. The names of the modules do not necessarily limit the functionality of the unit itself.

[0137] The readable storage medium provided in this application is a computer-readable storage medium that stores computer-readable program instructions (i.e., a computer program) for executing the control method of the above-described smoothie machine. This improves the smoothie-making efficiency while reducing the impact of unsuitable target ingredient concentrations on the smoothie machine's performance. Compared to the prior art, the beneficial effects of the computer-readable storage medium provided in this application are the same as those of the control method of the smoothie machine provided in the above embodiments, and will not be repeated here.

[0138] The above are only some embodiments of this application and do not limit the patent scope of this application. All equivalent structural transformations made under the technical concept of this application and using the content of this application specification and drawings, or direct / indirect applications in other related technical fields, are included in the patent protection scope of this application.

Claims

1. A control method for a smoothie maker, the smoothie maker comprising a stirring motor, characterized in that, The method includes: During the operation of the smoothie machine, the temperature changes of the raw materials in the smoothie machine are determined; If the temperature change meets the preset temperature change conditions, the concentration of the target component is determined to meet the preset concentration conditions based on the current raw material temperature and the preset freezing point limit value corresponding to the target component in the raw material. If so, output an alarm message and control the components of the smoothie machine to perform a shutdown action.

2. The control method for the smoothie machine as described in claim 1, characterized in that, The determination of temperature changes of raw materials in the smoothie machine includes: After the smoothie machine is started and enters the processing state, the temperature data of the raw materials is continuously collected at preset time intervals. By comparing the temperature values ​​at adjacent time points or the rate of temperature change, the temperature change of the raw materials is determined.

3. The control method for the smoothie machine as described in claim 1, characterized in that, The target component includes sugar, the preset freezing point limit value includes a first preset freezing point limit value, and the preset concentration condition includes a first preset concentration condition; The preset temperature change refers to the temperature change of the raw material being less than or equal to the first temperature difference over a period of time. The step of determining whether the concentration of the target component meets the preset concentration condition based on the current raw material temperature and the preset freezing point limit value corresponding to the target component in the raw material includes: if the current raw material temperature is greater than or equal to the first preset freezing point limit value, determining that the sugar content meets the first preset concentration condition, wherein the first preset concentration condition is that the sugar content is less than the preset sugar content.

4. The control method for the smoothie machine as described in claim 3, characterized in that, The time period is 60 seconds; the first temperature difference is 0.1℃; and the first preset freezing point limit value is -0.5℃.

5. The control method for the smoothie machine as described in claim 1, characterized in that, The target component includes alcohol, the preset freezing point limit value includes a second preset freezing point limit value, and the preset concentration condition includes a second preset concentration condition; The preset temperature change refers to the temperature change of the raw material being less than or equal to the second temperature difference over a period of time. The step of determining whether the concentration of the target component meets the preset concentration condition based on the current raw material temperature and the preset freezing point limit value corresponding to the target component in the raw material includes: if the current raw material temperature is less than or equal to the second preset freezing point limit value, determining that the alcohol concentration meets the second preset concentration condition, wherein the second preset concentration condition is that the alcohol concentration is greater than the preset alcohol concentration.

6. The control method for the smoothie machine as described in claim 5, characterized in that, The time period is 60 seconds; the second temperature difference is 0.3℃; and the second preset freezing point limit value is -15℃.

7. The control method for the smoothie machine as described in claim 1, characterized in that, The control method further includes: During the operation of the smoothie machine, the temperature of the first raw material in the smoothie machine is obtained; If the temperature of the first raw material is less than or equal to the first preset temperature, the speed of the stirring motor is increased from the first preset speed to the second preset speed.

8. The control method for a smoothie machine as described in claim 7, characterized in that, The control method further includes: During the operation of the smoothie machine, the first drive current of the stirring motor is obtained; If the first driving current is greater than or equal to the first preset current, the speed of the stirring motor is reduced from the second preset speed to the third preset speed; wherein the third preset speed is less than the first preset speed.

9. The control method for a smoothie machine as described in claim 8, characterized in that, After reducing the speed of the stirring motor from the second preset speed to the third preset speed, the control method further includes: The cumulative preparation time of the smoothie, the temperature of the second raw material, and the second drive current of the stirring motor are obtained. Based on at least one of the cumulative slush making time, the temperature of the second raw material, and the second driving current, determine whether the current slush forming conditions are met. If the conditions for smoothie formation are met, control the components of the smoothie machine to perform a shutdown action; If the conditions for smoothie formation are not met, return to the steps of obtaining the cumulative smoothie production time, the second raw material temperature, and the second drive current of the stirring motor.

10. The control method for a smoothie machine as described in claim 9, characterized in that, The slush molding conditions include at least one of the following: The second driving current is greater than or equal to the second preset current; The temperature of the second raw material is less than or equal to the second preset temperature; The cumulative preparation time of the smoothie is greater than or equal to the preset time. The second preset current, the second preset temperature, and the preset duration are determined according to the current operating setting of the smoothie machine.

11. The control method for a smoothie machine as described in claim 7, characterized in that, The control method further includes: During the operation of the smoothie machine, the third drive current of the stirring motor is obtained; If the third driving current is greater than or equal to the third preset current, the components of the smoothie machine are controlled to perform a shutdown action; If the third driving current is less than the third preset current, the step of obtaining the temperature of the first raw material in the smoothie machine is executed.

12. The control method for the smoothie machine as described in claim 1, characterized in that, The component controlling the smoothie machine to perform a shutdown action includes at least one of the following: The compressor of the smoothie machine is stopped from running. The stirring motor of the smoothie machine is stopped.

13. A smoothie maker, characterized in that, The smoothie machine includes: a memory, a processor, and a computer program stored in the memory and executable on the processor, the computer program being configured to implement the control method of the smoothie machine as described in any one of claims 1 to 12.

14. A storage medium, characterized in that, The storage medium is a computer-readable storage medium, and a computer program is stored on the storage medium. When the computer program is executed by a processor, it implements the control method of the smoothie machine as described in any one of claims 1 to 12.

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