Method for determining ice food making time, ice food machine and storage medium

Abstract

The invention discloses an ice food making time determination method, an ice food machine and a storage medium, and relates to the technical field of refrigeration systems, the disclosed ice food making time determination method comprises the following steps: determining a target freezing point temperature of an ice food raw material according to a target component content in the ice food raw material; based on the relationship between the raw material temperature and the making time, predicting first making time when the ice food raw material is changed from the initial temperature to the target freezing point temperature and second making time when the ice food raw material is changed from the target freezing point temperature to the set temperature, and obtaining ice food making completion time; according to the ice food making completion time, determining the remaining ice food making time; and displaying the remaining ice food making time. According to the technical scheme, the ice food making completion time is accurately predicted, so that the feedback precision of the remaining ice food making time is improved.

Description

Technical Field

[0001] This application relates to the field of refrigeration system technology, and in particular to a method for determining the preparation time of frozen food, a frozen food machine, and a storage medium. Background Technology

[0002] Currently, the taste and texture of frozen food products such as ice cream, smoothies, and slushies are closely related to the precision of temperature control and the molding time during the production process. The appropriate production time can ensure that the raw materials are cooled and crystallized sufficiently to form a delicate and uniform texture, avoiding problems such as being too thin, too hard, or having large ice crystals that affect the eating experience.

[0003] In existing ice cream machine technologies, the method of controlling the ice cream production time is relatively simple and crude. It mainly involves setting a preset ice cream production time for the ice cream machine based on user experience. When the preset ice cream production time is reached, the ice cream production stops and the ice cream is produced.

[0004] However, the relevant technology relies solely on fixed preset ice food preparation times, making it impossible to accurately predict the completion time and consequently, the remaining preparation time cannot be accurately communicated to the user. Summary of the Invention

[0005] The main objective of this application is to provide a method for determining the preparation time of frozen food, a frozen food machine, and a storage medium, aiming to improve the accuracy of feedback on the remaining preparation time of frozen food by accurately predicting the completion time of frozen food preparation.

[0006] To achieve the above objectives, this application proposes a method for determining the preparation time of frozen food, comprising: The target freezing point temperature of the raw materials for frozen food is determined based on the content of the target components in the raw materials. Based on the relationship between raw material temperature and production time, the first production time when the raw material of the frozen food changes from the initial temperature to the target freezing point temperature and the second production time when the raw material changes from the target freezing point temperature to the set temperature are predicted, so as to obtain the completion time of the frozen food production. Determine the remaining preparation time for the ice cream based on the completion time of its preparation. Displays the remaining preparation time for the frozen dessert.

[0007] In one embodiment, based on the relationship between raw material temperature and preparation time, the first preparation time for the frozen food raw material to change from an initial temperature to a target freezing point temperature and the second preparation time to change from the target freezing point temperature to a set temperature are predicted, thus obtaining the frozen food preparation completion time, including: Based on the primary relationship between the target freezing point temperature, the raw material temperature, and the preparation time, determine the first preparation time for the frozen food raw material as it changes from its initial temperature to the target freezing point temperature. Based on the second relationship between the set temperature, the raw material temperature, and the production time, determine the second production time when the target freezing point temperature changes to the set temperature. Based on the first and second production times, the completion time of the ice cream production is obtained; Among them, both the first and second relationships show a negative linear correlation between raw material temperature and production time, and the cooling rate of the raw materials for iced food in the first relationship is greater than that in the second relationship.

[0008] In one embodiment, the method for determining the preparation time of frozen food further includes: Before the ice cream is made, obtain the initial temperature of the ice cream ingredients and the start time of the ice cream making process; Control the first preset time for making frozen food, and obtain the third production time and the first raw material temperature corresponding to the first preset time. Based on the initial temperature, the start time of ice cream preparation, the third preparation time, and the temperature of the first raw material, the first relationship between the raw material temperature and the preparation time is determined.

[0009] In one embodiment, the method for determining the preparation time of frozen food further includes: Before the raw material temperature reaches the target freezing point, determine the target cooling rate after the raw material temperature reaches the target freezing point. Based on the target cooling rate, the target freezing point temperature, and the first production time, a second relationship between raw material temperature and production time is determined.

[0010] In one embodiment, determining the target cooling rate after the raw material temperature reaches the target freezing point includes: To obtain the content of frozen food ingredients and the content of target components in frozen food ingredients; The target cooling rate is obtained based on a preset cooling rate that correlates the content of the raw materials and the content of the target ingredients; or, Determine the first interval where the content of the raw materials for iced food is located and the second interval where the content of the target component is located, and obtain the preset cooling rates corresponding to the first interval and the second interval respectively; interpolate the preset cooling rates corresponding to the first interval and the second interval respectively to obtain the target cooling rate.

[0011] In one embodiment, the method for determining the preparation time of frozen food further includes: If the temperature of the raw materials is detected to have reached the target freezing point, the ice cream production will continue for the second preset time. Obtain the fourth production time and the second raw material temperature corresponding to the second preset duration; Based on the target freezing point temperature, the first production time, the fourth production time, and the second raw material temperature, determine the second relationship between raw material temperature and production time.

[0012] In one embodiment, determining the target freezing point temperature based on the content of the target component in the frozen food ingredients includes: The target freezing point temperature is obtained based on the preset freezing point temperature associated with the target component content in the frozen food ingredients; or, Determine the target component content range in the raw materials for frozen food, obtain the preset freezing point temperature range associated with the target component content range, and interpolate the preset freezing point temperature in the preset freezing point temperature range to obtain the target freezing point temperature.

[0013] In one embodiment, based on the relationship between raw material temperature and preparation time, the first preparation time for the frozen food raw material to change from an initial temperature to a target freezing point temperature and the second preparation time to change from the target freezing point temperature to a set temperature are predicted. After obtaining the completion time of frozen food preparation, the method further includes: The production schedule for ice cream is determined based on the completion time of ice cream preparation. Displays the progress of ice cream preparation.

[0014] In one embodiment, based on the relationship between raw material temperature and preparation time, the first preparation time for the frozen food raw material to change from an initial temperature to a target freezing point temperature and the second preparation time to change from the target freezing point temperature to a set temperature are predicted. After obtaining the completion time of frozen food preparation, the method further includes: If the frozen food is prepared earlier than the set time, determine the target time required for the raw materials to reach the target set temperature from the preset temperature. Based on the target duration and the set reservation time, determine the duration for which the raw material temperature is maintained at the preset temperature; The ice cream machine is controlled to operate with the first control parameter so that the raw material temperature is maintained at the preset temperature for a certain period of time. Then, the ice cream machine is controlled to produce ice cream with the second control parameter until the set reservation time is reached.

[0015] In addition, to achieve the above objectives, this application also proposes an ice cream 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 method for determining the ice cream preparation time as described above.

[0016] 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 method for determining the ice cream preparation time as described above.

[0017] This application determines the target freezing point temperature of ice cream ingredients by considering the influence of the target component content in different ingredients on the target freezing point temperature of the ingredients, so as to dynamically match the accurate target freezing point temperature. After obtaining the accurate target freezing point temperature, it can predict the first processing time when the ice cream ingredients change from the initial temperature to the target freezing point temperature and the second processing time when the target freezing point temperature changes to the set temperature in segments according to the relationship between the ingredient temperature and the processing time, so as to obtain the accurate ice cream processing completion time and thus improve the feedback accuracy of the remaining processing time of the ice cream. Attached Figure Description

[0018] 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.

[0019] 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.

[0020] Figure 1 A flowchart illustrating the method for determining the preparation time of frozen food according to this application (Example 1); Figure 2 This is a schematic diagram showing the relationship between raw material temperature and production time in this application; Figure 3 A flowchart illustrating an example of the method for determining the preparation time of frozen food in this application; Figure 4 A flowchart illustrating another example of the method for determining the preparation time of frozen food in this application; Figure 5 This is a schematic diagram of the ice food machine of this application.

[0021] 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

[0022] 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.

[0023] 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.

[0024] Currently, the taste and texture of frozen food products such as ice cream, smoothies, and slushies are closely related to the precision of temperature control and the molding time during the production process. The appropriate production time can ensure that the raw materials are cooled and crystallized sufficiently to form a delicate and uniform texture, avoiding problems such as being too thin, too hard, or having large ice crystals that affect the eating experience.

[0025] In existing ice cream machine technologies, the method of controlling the ice cream production time is relatively simple and crude. It mainly involves setting a preset ice cream production time for the ice cream machine based on user experience. When the preset ice cream production time is reached, the ice cream production stops and the ice cream is produced.

[0026] However, the relevant technology relies solely on fixed preset ice food preparation times, making it impossible to accurately predict the completion time and consequently, the remaining preparation time cannot be accurately communicated to the user.

[0027] To address the aforementioned issues, this application proposes a method for determining the preparation time of frozen food. The main technical solution includes: determining the target freezing point temperature of the frozen food ingredients based on the content of the target components in the ingredients; predicting the first preparation time when the ingredients change from the initial temperature to the target freezing point temperature and the second preparation time when the ingredients change from the target freezing point temperature to the set temperature based on the relationship between the ingredient temperature and the preparation time, thereby obtaining the completion time of the frozen food preparation; determining the remaining preparation time of the frozen food based on the completion time; and displaying the remaining preparation time of the frozen food.

[0028] This application determines the target freezing point temperature of ice cream ingredients by considering the influence of the target component content in different ingredients on the target freezing point temperature of the ingredients, so as to dynamically match the accurate target freezing point temperature. After obtaining the accurate target freezing point temperature, it can predict the first processing time when the ice cream ingredients change from the initial temperature to the target freezing point temperature and the second processing time when the target freezing point temperature changes to the set temperature in segments according to the relationship between the ingredient temperature and the processing time, so as to obtain the accurate ice cream processing completion time and thus improve the feedback accuracy of the remaining processing time of the ice cream.

[0029] It should be noted that the executing entity in this embodiment can be a computing service device with data processing, network communication, and program execution functions, such as a tablet computer, personal computer, or mobile phone, or an electronic device or ice cream machine capable of performing the above functions. The following description uses an ice cream machine as an example to illustrate this embodiment and the subsequent embodiments.

[0030] Based on this, this application provides a method for determining the preparation time of iced food, referring to... Figure 1 , Figure 1 This is a flowchart illustrating the first embodiment of the method for determining the preparation time of frozen food according to this application.

[0031] In this embodiment, the method for determining the preparation time of the ice cream includes steps S10 to S40: Step S10: Determine the target freezing point temperature of the raw materials for frozen food based on the content of the target components in the raw materials. Frozen foods refer to frozen foods made from water, dairy products, fruit and vegetable juices, sugar, and other basic ingredients through processes such as freezing and churning. These include ice cream, smoothies, frozen yogurt, popsicles, and slushies. Frozen food ingredients refer to the basic materials used in making frozen foods, which can be divided into main ingredients such as milk, coconut milk, fruit and vegetable purees, and drinking water, and auxiliary ingredients such as sugar, sugar alcohols, and thickeners.

[0032] The target component content refers to the content of the core components in the raw materials for frozen food that have a decisive influence on the freezing point temperature. These core components can be soluble sugars, dairy solids, soluble solids from fruits and vegetables, alcoholic liquids, etc., and their content is characterized by a mass percentage / mass-volume ratio. This is a core parameter for determining the target freezing point temperature. Different target component contents result in different target freezing point temperatures. This application uses sugar as an example to determine the influence of sugar content on the target freezing point temperature.

[0033] The target freezing point temperature refers to the critical freezing temperature corresponding to the target component content of the raw material for frozen food. It is the temperature node at which the raw material changes from a liquid to a semi-solid state. This temperature is lower than the freezing point of pure water and is a key temperature threshold for dividing the production stage.

[0034] In one alternative approach, a database is pre-established to correspond one-to-one with the target component content and target freezing point temperature through multiple sets of freezing experiments. The database is categorized and stored according to frozen food types such as ice cream and smoothies, covering the content of common components. By detecting the precise value of the target component content of the raw materials, the corresponding freezing point temperature is automatically matched and retrieved from the database of the corresponding category as the target freezing point temperature.

[0035] Another optional approach involves using a univariate fitting formula to calculate the relationship between the target ingredient content and the target freezing point temperature through extensive experimentation for different types of frozen foods. For example, T = -kC + b, where T is the freezing point temperature, C is the ingredient content, k is the category calibration coefficient, and b is a basic constant. By detecting the target ingredient content in the raw materials, the detected values ​​are substituted into the fitting formula for the corresponding category, and the system automatically calculates the accurate target freezing point temperature. This method allows for the determination of the target freezing point temperature for any newly added frozen food category with any target ingredient content.

[0036] Understandably, determining the target freezing point temperature based on the actual target component content of the raw materials abandons the traditional method of fixing the freezing point value, fits the component characteristics of different raw materials, eliminates the freezing point judgment deviation caused by component differences, and lays an accurate temperature foundation for production time prediction.

[0037] Step S20: Based on the relationship between raw material temperature and production time, predict the first production time when the raw material of the frozen food changes from the initial temperature to the target freezing point temperature and the second production time when it changes from the target freezing point temperature to the set temperature, and obtain the completion time of the frozen food production. The relationship between raw material temperature and preparation time refers to the quantitative correlation between the real-time temperature of raw materials and the preparation time in the production of frozen food. It can be characterized by mathematical functions, data curves, etc., and is the core basis for predicting preparation time.

[0038] Initial temperature refers to the real-time temperature of the raw materials before the start of ice cream preparation, after the ingredients have been prepared / after refrigeration pretreatment. It is the starting reference value for changes in the temperature of the raw materials.

[0039] The first production time refers to the time required for the raw material to cool from its initial temperature to the target freezing point, corresponding to the time spent in the liquid cooling stage. The first production time can also refer to the moment at which the target freezing point is reached.

[0040] The set temperature can be preset based on the texture of the frozen food, such as soft or firm, and the desired taste. It can also be determined based on the ingredients and the content of target components in those ingredients. This set temperature is lower than the target freezing point and represents the final temperature target for frozen food preparation.

[0041] The second preparation time refers to the time required for the raw materials of frozen food to continue cooling from the target freezing point temperature to the set temperature, corresponding to the time spent in the cooling stage after the raw materials are frozen. The second preparation time can also refer to the moment when the set temperature is reached.

[0042] The completion time for making frozen food refers to the total time from the start of production to when the raw materials reach the set temperature, or the time it takes to reach the set temperature. It consists of the first production time and the second production time, and is the basis for determining the remaining production time.

[0043] In one alternative approach, a composite function model of raw material temperature and production time covering all stages of ice food production is pre-established, integrating the correlation between temperature and time from the initial temperature to the target freezing point and from the target freezing point to the set temperature. The initial temperature and the target freezing point temperature are substituted into the model to calculate the first production time, and the target freezing point temperature and the set temperature are substituted into the model to calculate the second production time. The first production time and the second production time are directly summed to obtain the ice food production completion time, which is suitable for continuous ice food production scenarios without process intervals.

[0044] In another optional approach, standardized curves of raw material temperature and preparation time for different types of frozen foods are pre-plotted. The curves indicate a one-to-one correspondence between temperature and time and can be dynamically adjusted based on the initial temperature of the raw materials. The initial temperature and target freezing point temperature are found on the vertical axis of the curve, and the time difference on the horizontal axis is the first preparation time. The target freezing point temperature and set temperature are then found on the vertical axis, and the time difference on the horizontal axis is the second preparation time. The two preparation times are summed, and a preset process interval time, such as a stirring pause, is added to obtain the completion time of the frozen food preparation. This approach is suitable for frozen food preparation scenarios with process intervals.

[0045] Understandably, by predicting the first and second production times in stages based on the quantitative relationship between temperature and time, the traditional qualitative judgment based on experience is transformed into quantitative calculation, thus achieving accurate prediction of production completion time.

[0046] Step S30: Determine the remaining preparation time of the ice cream based on the completion time of the ice cream preparation. The remaining preparation time for frozen desserts refers to the time remaining until the preparation is completed, providing a clear indication of the remaining progress.

[0047] In one optional approach, the device timing module is started simultaneously when production begins, and the current production time is accumulated in real time. The system automatically calculates the remaining production time in real time using the formula: Remaining production time = Production completion time - Current time elapsed. If the production process is paused, the timing module is paused simultaneously, and the accumulation continues after production resumes, ensuring the accuracy of the elapsed time.

[0048] In another optional approach, the clock module records the specific start time of production when production begins, and calculates the specific completion time by combining it with the production completion time. The system obtains the current specific time in real time, and automatically calculates the remaining production time using the formula: Remaining production time = Production completion time - Current time. The remaining time is then directly output in hour, minute, and second format, which is suitable for production scenarios with multiple pauses.

[0049] Step S40: Display the remaining preparation time for the ice cream.

[0050] In one alternative approach, the system can convert the calculated remaining preparation time into a standardized "hour:minute:second" numerical format and display it statically on the ice cream machine's LCD screen. The screen automatically refreshes the value every second. If the remaining preparation time for the ice cream is less than one minute, the number flashes red as a reminder to increase the operator's attention.

[0051] Understandably, displaying the remaining preparation time visually transforms abstract time values ​​into intuitive visual information, eliminating the need for operators to indirectly judge the progress based on equipment status or temperature. This lowers the operational threshold and reduces judgment errors, thus improving the ease of operation in making frozen food.

[0052] In this embodiment, by considering the influence of the target component content in different frozen food ingredients on the target freezing point temperature of the frozen food ingredients, the target freezing point temperature of the frozen food ingredients under different target component contents is determined, so as to dynamically match the accurate target freezing point temperature. After obtaining the accurate target freezing point temperature, the first production time when the frozen food ingredients change from the initial temperature to the target freezing point temperature and the second production time when the target freezing point temperature changes to the set temperature can be predicted in segments according to the relationship between the raw material temperature and the production time, so as to obtain the accurate frozen food production completion time, thereby improving the feedback accuracy of the remaining frozen food production time.

[0053] In one feasible implementation, step S10 includes: Step S11: Obtain the target freezing point temperature based on the preset freezing point temperature associated with the target component content in the frozen food ingredients; The preset freezing point temperature refers to the freezing point temperature value that corresponds one-to-one with the target component content of the frozen food raw material, calibrated through multiple freezing experiments. Different target component contents of frozen food raw materials have corresponding preset freezing point temperatures.

[0054] In one alternative approach, the precise value is obtained by acquiring the content of the target component in the raw materials of frozen food; a database with a one-to-one correspondence between the target component content and the preset freezing point temperature is pre-established and stored according to frozen food categories such as ice cream and smoothies, covering common target component content ranges; the detected component content value is input into the system, and the system automatically matches and retrieves the corresponding preset freezing point temperature from the database of the corresponding category, and uses this temperature as the target freezing point temperature.

[0055] Another alternative approach involves obtaining the target component content of the frozen food ingredients to generate rapid detection values; pre-calibrating a univariate fitting calculation formula between the target component content and freezing point temperature through numerous experiments for different frozen food categories; substituting the detected component content values ​​into the fitting calculation formula for the corresponding category, the system automatically calculates an accurate preset freezing point temperature, which is then used as the target freezing point temperature, suitable for scenarios requiring rapid preparation.

[0056] Alternatively, in step S12, determine the target component content range in the raw material for frozen food, obtain the preset freezing point temperature range associated with the target component content range, and interpolate the preset freezing point temperature in the preset freezing point temperature range to obtain the target freezing point temperature.

[0057] The target component content range refers to the graded range of the target component content in the raw materials of frozen food, which is determined by experiments, such as 5%-10%, 11%-15%, etc. Each range corresponds to a preset freezing point temperature range.

[0058] The preset freezing point temperature range refers to the freezing point temperature range corresponding to the target component content range. It is determined by experiments. For example, a target component content of 5%-10% corresponds to a freezing point temperature of -2℃ to -5℃, which is the basis for interpolation calculation of the target freezing point temperature.

[0059] In one alternative approach, the target component content of the raw material for frozen food is obtained, and the detected value is compared with a preset target component content range to determine its specific range. A preset freezing point temperature range associated with the target component content range is retrieved from the system. Using linear interpolation, the corresponding freezing point temperature value is calculated within the preset freezing point temperature range based on the specific proportion of the target component content in its range. This value is then used as the target freezing point temperature. The interpolation calculation is automatically completed by the frozen food machine, which is a simple method with low computational load.

[0060] Another alternative approach involves obtaining the target component content of the raw materials for frozen food and determining the target component content range within which it falls; retrieving the preset freezing point temperature range associated with this range; using a nonlinear interpolation method, with the target component content as the independent variable and the freezing point temperature as the dependent variable, establishing an interpolation mathematical model within the preset freezing point temperature range; substituting the specific value of the target component content into the model, and having the system calculate an accurate freezing point temperature value, which is then used as the target freezing point temperature. This approach is suitable for high-end frozen food production scenarios where high precision in freezing point temperature is required.

[0061] In this embodiment, the target freezing point temperature is directly determined through database matching or formula calculation. This method is simple, fast, and can quickly determine the freezing point temperature with low equipment computational load, effectively improving the efficiency of frozen food production and suitable for conventional production scenarios. Determining the target freezing point temperature through interval division and interpolation calculation eliminates the need for a massive database of ingredient content-freezing point temperature correspondences, significantly reducing the equipment's storage load and lowering hardware requirements. Simultaneously, interpolation calculation enables precise adjustment of the freezing point temperature, avoiding temperature jumps caused by interval division, and ensuring the target freezing point temperature more closely matches the actual ingredient content of the raw materials. This is suitable for batch production scenarios of frozen foods with varying ingredient contents.

[0062] In other embodiments, the target freezing point temperature of the raw materials for frozen food can be determined based on the type of frozen food. Alternatively, a default preset freezing point temperature can be set as the target freezing point temperature.

[0063] In one feasible implementation, step S20 may include: Step S21: Based on the first relationship between the target freezing point temperature, the raw material temperature, and the production time, determine the first production time when the raw material for frozen food changes from the initial temperature to the target freezing point temperature. The first relationship refers to the correlation between the temperature of the raw materials and the preparation time during the cooling process from the initial temperature to the target freezing point in the production of frozen food. This relationship is used to determine the first preparation time.

[0064] In one alternative approach, the first relationship is represented as a linear function with a negative slope, t = k1T + c1, where T is the target freezing point temperature, t is the first production time, and k1 and c1 are the slope and intercept, respectively. The target freezing point temperature is substituted into this linear function, and the corresponding time value is obtained by back-calculation through the system. This time value is the first production time.

[0065] Step S22: Determine the second production time when the target freezing point temperature changes to the set temperature based on the second relationship between the set temperature, the raw material temperature and the production time. The second relationship refers to the correlation between the temperature of the raw materials and the preparation time during the cooling process from the target freezing point to the set temperature in the production of frozen food. This relationship is used to determine the second preparation time.

[0066] In one alternative approach, the second relationship is represented as a linear function with a negative slope, t = k2T + c2, where T is the set temperature, t is the second production time, and k1 and c1 are the slope and intercept, respectively. Substituting the set temperature into this linear function, the system calculates the corresponding time value, which is the second production time.

[0067] Step S23: Based on the first production time and the second production time, obtain the completion time of the ice cream production; Among them, both the first and second relationships show a negative linear correlation between raw material temperature and production time, and the cooling rate of the raw materials for iced food in the first relationship is greater than that in the second relationship.

[0068] Negative linear correlation refers to the correlation law that the temperature of raw materials decreases linearly with the increase of production time. Time is the independent variable and temperature is the dependent variable. The fitting curve of the two is a straight line with a negative slope, which simplifies the quantitative calculation of temperature and time.

[0069] Cooling rate refers to the rate at which the temperature of the raw material decreases per unit time. The formula is "cooling rate = temperature change / time change", with units of °C / min. It is a core indicator characterizing how quickly the raw material cools. The cooling rates differ under the first and second relationships.

[0070] In one alternative approach, the first production time and the second production time are directly summed to obtain the completion time of the ice cream production. This method is suitable for ice cream production scenarios with no process intervals and continuous operation.

[0071] In another alternative approach, the first and second production times are summed, and then a preset process interval time is added to the summation result. This time is determined experimentally and represents a fixed short duration during the stirring pauses and ingredient replenishment in the production process. The final result is the completion time of the frozen food production. This method is suitable for batch frozen food production scenarios with process intervals.

[0072] In this embodiment, the relationship between raw material temperature and production time is divided into a first relationship and a second relationship, corresponding to the two stages of raw material cooling from liquid state and cooling after freezing, respectively. This aligns with the freezing characteristics of frozen food raw materials and avoids time prediction errors caused by a single relationship covering all stages, making the production time prediction more consistent with the actual production process. By limiting the cooling rate of the first relationship to be greater than that of the second relationship, it conforms to the freezing physics of frozen food raw materials. That is, in the liquid stage, no ice crystals form, resulting in low cooling resistance and a fast cooling rate; after freezing, ice crystals form, increasing the raw material density, increasing cooling resistance, and slowing down the cooling rate. This makes the temperature-time relationship more consistent with the actual cooling characteristics of the raw materials, further improving the accuracy of production time prediction. By calculating the first and second production times in stages and then summing them to obtain the production completion time, a refined breakdown and calculation of production time is achieved. This allows for precise positioning of the time consumed in each production stage, providing a quantitative basis for optimizing and adjusting the production process in subsequent stages, and improving the precision of frozen food production.

[0073] In one feasible implementation, the determination of the first relationship is as shown in steps S01 to S03: Step S01: Before the ice cream is made, obtain the initial temperature of the ice cream ingredients and the start time of ice cream making; The start time of ice food production refers to the point in time when the ice food production equipment is started and the raw materials are officially processed. It is the initial reference point for calculating the production time.

[0074] In one alternative approach, the user can input the initial raw material temperature via the machine's operating interface or application. If this function is not available, the machine can detect the initial temperature of the raw material using a temperature sensor. For the latter, a contact temperature sensor, such as a thermocouple, can be inserted into the raw material to ensure full contact and detect and collect the initial temperature in real time, transmitting the data directly to the system. The machine's built-in timing module can then directly record the instant the freezing process begins, using this time as the start time for ice cream preparation and storing it synchronously in the system. Alternatively, a non-contact temperature sensor, such as an infrared temperature sensor, can be used to measure the surface temperature of the raw material at multiple points. After removing outliers, the average value is taken as the initial temperature of the raw material, avoiding errors from single-point temperature measurements. The machine's built-in clock module can then obtain the specific moment the freezing process begins, using this specific moment as the start time for ice cream preparation.

[0075] Step S02: Control the first preset time for making the ice cream, and obtain the third production time and the first raw material temperature corresponding to the first preset time. The first preset duration refers to the fixed production time set in advance to determine the first relationship. It is determined by experiments. Within this first preset duration, the raw material temperature does not reach the target freezing point temperature, which can accurately reflect the temperature and time pattern of the raw material liquid cooling stage.

[0076] The third production time refers to the cumulative production time from the start time to the completion of the first preset production duration, i.e., the actual time spent within the first preset duration. It is a key time sampling point for determining the first relationship. It can be determined by adding the time corresponding to the initial temperature to the first preset duration.

[0077] The first raw material temperature refers to the real-time temperature of the frozen food raw material after the first preset production time has been completed. It is a key temperature sampling point for determining the first relationship. This first raw material temperature is lower than the initial temperature but higher than the target freezing point temperature.

[0078] In one alternative approach, a timed running program is set up so that the ice cream machine runs automatically after production begins, and the timing module starts timing synchronously. When the timing reaches the first preset duration, the system automatically triggers a sampling command, reads the cumulative running time through the timing module, and uses this time as the third production time. At the same time, the temperature of the raw materials is collected and locked in real time by a temperature sensor, and this temperature is used as the first raw material temperature.

[0079] In another optional approach, the ice cream machine is controlled to run continuously according to a first preset duration of dedicated operating parameters; the running time is monitored in real time, and a sampling command is triggered when the running time reaches the first preset duration; the cumulative production time at this time is read by the timing module as the third production time; and the raw materials are measured at multiple points by an infrared temperature sensor, and the average value is taken as the first raw material temperature.

[0080] Step S03: Determine the first relationship between raw material temperature and preparation time based on the initial temperature, the start time of ice food preparation, the third preparation time, and the temperature of the first raw material.

[0081] In one alternative approach, a rectangular coordinate system is established with production time as the horizontal axis and raw material temperature as the vertical axis. The two coordinate points of production start time and third production time are marked in the coordinate system. By using the geometric method of determining a straight line from two points, a linear straight line with a negative slope is obtained through fitting. The linear function relationship corresponding to this straight line is the first relationship between raw material temperature and production time. The fitting process is automatically completed by the equipment system.

[0082] In another optional approach, the initial temperature, production start time, third production time, and first raw material temperature are substituted into the linear regression fitting formula. The slope and intercept of the temperature-time fitting line are calculated using the least squares method. The linear function expression corresponding to the fitting line is determined, and this expression is used as the primary relationship between raw material temperature and production time. At the same time, the goodness of fit is calculated. If the goodness of fit reaches a preset threshold, the relationship is confirmed. If it does not reach the threshold, data is collected again for fitting to ensure the accuracy of the primary relationship.

[0083] In this embodiment, the initial temperature of the raw materials and the start time of production are accurately obtained before production, laying an accurate initial benchmark for establishing the first relationship. This avoids subsequent relationship fitting deviations caused by initial parameter errors, improving the accuracy of establishing the first relationship from the source, and thus improving the prediction accuracy of the first production time. By controlling the ice cream machine to produce the first preset time and collecting the corresponding third production time and the first raw material temperature, actual data sampling of the raw material liquid cooling stage is achieved. The first relationship is established based on actual production data, rather than theoretical data, making the first relationship more consistent with the actual operating state of the equipment and the actual cooling situation of the raw materials, avoiding the deviation between theoretical relationship and actual production. Fitting a linear first relationship based on two points of actual sampling data is a simple method with low computational load, requiring no complex experiments or large amounts of data accumulation, reducing the cost and time cost of establishing the first relationship, and facilitating the automation of the equipment. The established first relationship provides a precise temperature-time quantification law for the raw material liquid cooling stage, providing a reliable basis for determining the subsequent first production time, making the prediction of the first production time more objective and accurate.

[0084] In one feasible implementation, the second relationship is determined as shown in steps S04 to S05: Step S04: Before the raw material temperature reaches the target freezing point, determine the target cooling rate after the raw material temperature reaches the target freezing point. The target cooling rate refers to the optimal cooling rate set in advance to ensure the quality of frozen food after the raw material temperature reaches the target freezing point temperature. It is determined by experiments and is a key parameter for determining the second relationship.

[0085] Determining the target cooling rate after the raw material temperature reaches the target freezing point, before the raw material temperature reaches the target freezing point, includes: determining the target cooling rate before the ice cream preparation begins; or, determining the target cooling rate in advance after the ice cream preparation begins but before the raw material temperature reaches the target freezing point.

[0086] In one alternative approach, the optimal target cooling rate is pre-determined through numerous freezing experiments for different types of frozen foods such as ice cream, smoothies, and frozen yogurt, and the correspondence between the types and cooling rates is stored in the ice food machine. Before production begins, the type of frozen food to be produced is selected on the ice food machine, and the corresponding preset cooling rate is automatically retrieved based on the selection result, which is then used as the target cooling rate.

[0087] In another optional approach, a correspondence between the required ice cream quality and the target cooling rate is established in advance. Different quality levels are divided according to the texture of the ice cream, such as soft, medium-hard, and hard, and the fineness of the ice crystals, such as ordinary, fine, and ultra-fine. Each level corresponds to an experimentally calibrated target cooling rate. Before production begins, the corresponding level is determined on the ice cream machine according to the required ice cream quality, and the machine automatically matches and determines the corresponding target cooling rate based on the level.

[0088] Step S05: Determine the second relationship between raw material temperature and production time based on the target cooling rate, target freezing point temperature, and first production time.

[0089] In one alternative approach, the slope of the second relationship is determined based on the target cooling rate. This slope is negative, and its absolute value is equal to the target cooling rate. The second relationship between the raw material temperature and the production time is established with the first production time as the time zero point and the target freezing point temperature as the temperature zero point.

[0090] In another optional approach, based on the target cooling rate, target freezing point temperature, and first production time, the raw material temperature values ​​at two characteristic time points are calibrated, such as the raw material temperature values ​​corresponding to "first production time + 5 min" and "first production time + 10 min". With production time as the horizontal axis and raw material temperature as the vertical axis, the coordinate points of the two characteristic time points are marked in a coordinate system, and a linear straight line with a negative slope is fitted. The functional relationship corresponding to this straight line is the second relationship between raw material temperature and production time. At the same time, the consistency between the absolute value of the slope of the straight line and the target cooling rate is verified to ensure the accuracy of the second relationship.

[0091] In this embodiment, by determining the target cooling rate before the raw material temperature reaches the target freezing point, the second relationship is predicted and established in advance. This eliminates the need to wait for the raw material to reach its freezing point before data sampling and fitting, saving computation time during the production process and effectively improving the overall efficiency of frozen food production. By combining the target freezing point temperature and the first production time to establish the second relationship, a seamless connection is established between the second and first relationships. This ensures the continuity and integrity of the temperature-time relationship throughout the entire production process, avoiding time and temperature errors during the transition between different stages, and further improving the accuracy of the production completion time prediction.

[0092] In step S04 above, determining the target cooling rate after the raw material temperature reaches the target freezing point includes: Step S041: Obtain the content of frozen food ingredients and the content of target components in the frozen food ingredients; The content of raw materials for frozen food refers to the total mass or volume of raw materials used in a single batch of frozen food preparation, such as 500g or 1000mL. It is one of the core factors affecting the cooling rate of raw materials after freezing.

[0093] Step S042: Obtain the target cooling rate based on the preset cooling rate that is related to the content of the raw materials and the content of the target ingredients. The preset cooling rate refers to the cooling rate value, calibrated through multiple freezing experiments, that is related to the content of raw materials and target ingredients in frozen foods. It represents the optimal cooling rate under different combinations of raw material parameters. The preset cooling rate associated with different contents of raw materials and target ingredients in frozen foods varies.

[0094] In one optional approach, the total mass of the ice food ingredients is obtained through detection or user input, and this mass is used as the ice food ingredient content; the target component content of the ice food ingredients is obtained through detection or user input, and a precise value is obtained; a two-dimensional correlation database of ingredient content and target component content is pre-established, and the database contains preset cooling rates corresponding to different combinations of ingredient content and target component content; the detected ingredient content and target component content values ​​are input into the system, and the system accurately matches the corresponding preset cooling rate in the database, and this rate is used as the target cooling rate.

[0095] In another optional approach, the total volume of the ice cream ingredients is obtained through detection or user input, and this volume is used as the ice cream ingredient content; the target component content of the ice cream ingredients is obtained through detection or user input, and a rapid detection value is obtained; a binary fitting calculation formula for the ingredient content, target component content, and cooling rate is pre-established, and this formula is calibrated by a large amount of experimental data; the detected ingredient content and target component content values ​​are substituted into the formula, and the system automatically calculates the corresponding preset cooling rate, which is used as the target cooling rate.

[0096] Alternatively, in step S043, determine the first interval where the content of the raw material for the iced food is located and the second interval where the content of the target component is located, and obtain the preset cooling rates corresponding to the first interval and the second interval respectively; interpolate the preset cooling rates corresponding to the first interval and the second interval respectively to obtain the target cooling rate.

[0097] The first range is a graded range of the raw material content of iced food, determined by experiments, such as 0-500g, 501g-1000g, 1001g-2000g, etc., and each range corresponds to a preset cooling rate.

[0098] The second range is a graded range of the content of the target component in the raw materials for frozen food, which is determined by experiments, such as 5%-10%, 11%-15%, 16%-25%, etc., and each range corresponds to a preset cooling rate.

[0099] In one optional approach, the content of the raw materials for the frozen food is obtained through detection or user input. This content is then compared with preset content grading intervals to determine the first interval. The content of the target ingredient is obtained through detection or user input. The detected value is compared with preset ingredient content grading intervals to determine the second interval. Preset cooling rates corresponding to the first and second intervals are retrieved. A linear interpolation method is used to calculate the weighted average of the two preset cooling rates based on the proportion of the raw material content in the first interval and the proportion of the target ingredient content in the second interval. This average is then used as the target cooling rate. The interpolation calculation is automatically performed by the frozen food machine.

[0100] In another optional approach, the content of the raw materials for the iced food is obtained through detection or user input, and its first interval is determined. The content of the target component is obtained through detection or user input, and its second interval is determined. The preset cooling rates corresponding to the two intervals are retrieved. A nonlinear interpolation method is used, with the raw material content and the target component content as independent variables and the preset cooling rate as the dependent variable, to establish an interpolation mathematical model. The specific values ​​of the raw material content and the target component content are substituted into the model, and the system calculates the accurate target cooling rate.

[0101] In this embodiment, the target cooling rate is determined by combining the content of the raw materials and the content of the target ingredients. This considers the two core factors affecting the cooling of the raw materials after freezing, avoiding the deviation in cooling rate determination caused by a single factor. This makes the determination of the target cooling rate more comprehensive and accurate, fundamentally ensuring the accuracy of the second relationship and thus improving the accuracy of the production time prediction. Determining the target cooling rate through interval division and interpolation calculation eliminates the need to establish a massive two-dimensional relational database, significantly reducing the storage load on the equipment and lowering the hardware requirements. Simultaneously, interpolation calculation enables precise adjustment of the cooling rate, avoiding rate jumps caused by interval division. This makes the target cooling rate more closely match the actual parameters of the raw materials, suitable for commercial batch production scenarios with variable raw material parameters.

[0102] In one feasible implementation, the determination of the second relationship can also be as shown in steps S06 to S08: Step S06: If the temperature of the raw material is detected to have reached the target freezing point, control the ice food to continue to be made for the second preset time. The second preset duration refers to the fixed production time set in advance for determining the second relationship after the raw material reaches the target freezing point temperature. It is determined by experiments and this duration can accurately reflect the temperature-time law of the cooling stage after the raw material is frozen.

[0103] In one alternative approach, the temperature of the raw material is detected in real time by a temperature sensor, and the detection data is transmitted to the system in real time. When the system detects that the temperature sensor value has reached the target freezing point temperature, it automatically triggers a timing program and controls the ice cream machine to continue running according to the preset process. When the timing reaches the second preset duration, it automatically triggers a sampling command. The entire process does not require manual intervention and achieves automated control.

[0104] In another optional method, the temperature of the raw materials is detected in real time by a temperature sensor and displayed on the display screen of the ice cream machine. When the temperature on the display screen reaches the target freezing point, a prompt message is output. Responding to manual triggering of timing commands and continue-production commands, the ice cream machine is controlled to operate according to a preset process. The running time is monitored in real time via the display screen, and when the running time reaches a second preset duration, a sampling command is manually triggered. This method is suitable for small, manual ice cream making equipment.

[0105] In another optional method, the system can detect when the cooling rate of the raw material temperature is less than a preset value, thus determining that the raw material temperature has reached the target freezing point. The preset value is a critical cooling rate calibrated through multiple freezing experiments, representing the rate at which the raw material transitions from a liquid to a solid state. When the cooling rate is less than this value, the system determines that the raw material has begun to freeze and has reached the target freezing point. For example, this value could be 0.5. Specifically, a temperature sensor collects the raw material temperature at fixed time intervals, such as one minute, and transmits the collected temperature data to the system. The system calculates the cooling rate at these time intervals (cooling rate = (current raw material temperature - previous raw material temperature) / time interval) and compares the calculated cooling rate with the preset value in real time. When the calculated cooling rate is less than the preset value for three consecutive times, the system determines that the raw material temperature has reached the target freezing point, avoiding random errors from single detections and improving the reliability of the determination.

[0106] Step S07: Obtain the fourth production time and the second raw material temperature corresponding to the second preset duration; The fourth production time refers to the cumulative production time from the start of production until the raw material temperature reaches the target freezing point and production continues for the second preset duration. It is a key time sampling point for determining the second relationship.

[0107] The second raw material temperature refers to the real-time temperature of the raw material after it has reached the target freezing point, and the process continues for a second preset time. It is a key temperature sampling point for determining the second relationship. This second raw material temperature is greater than the target set temperature but less than the target freezing point temperature.

[0108] In one alternative approach, the total time from the start of production to the completion of the second preset time is directly read through the cumulative timing module of the ice cream machine, and this total time is used as the fourth production time; a temperature sensor is inserted into the ice cream raw material to fully contact the raw material, collect and lock the raw material temperature in real time, and this temperature is used as the second raw material temperature.

[0109] In another optional method, the clock module of the ice cream machine records the time when the raw material reaches the target freezing point temperature and the time when the second preset time is completed and production continues. The time difference between the two times is calculated, and the time difference is summed with the first production time. The result is the fourth production time. The surface of the raw material is measured at multiple points by an infrared temperature sensor. After removing outliers, the average value is taken as the second raw material temperature, which improves the accuracy of temperature detection.

[0110] Step S08: Determine the second relationship between raw material temperature and production time based on the target freezing point temperature, the first production time, the fourth production time, and the second raw material temperature.

[0111] In one alternative approach, a rectangular coordinate system is established with the production time as the horizontal axis and the raw material temperature as the vertical axis. The coordinate points of the first production time and the fourth production time are marked in the coordinate system. By using the geometric method of determining a straight line from two points, a linear straight line with a negative slope is obtained through fitting. The linear function relationship corresponding to this straight line is the second relationship between the raw material temperature and the production time. The fitting process is automatically completed by the ice cream machine.

[0112] In another optional approach, the target freezing point temperature, the first production time, the fourth production time, and the second raw material temperature are substituted into the linear fitting formula. The slope and intercept of the fitted line are calculated using the least squares method. The linear function expression corresponding to the fitted line is determined, and this expression is used as the second relationship between raw material temperature and production time. At the same time, the goodness of fit is calculated. If the goodness of fit reaches a preset threshold, the relationship is confirmed. If it does not reach the threshold, data is collected again for fitting to ensure that the second relationship can accurately reflect the temperature-time law after the raw material is frozen.

[0113] In this embodiment, after the raw material temperature actually reaches the target freezing point, production continues while the fourth production time and the second raw material temperature are collected. A second relationship is established based on the actual cooling data after the raw material freezes, perfectly matching the actual freezing state of the raw material. This avoids deviations caused by theoretical predictions, making the establishment of the second relationship more realistic and reliable, and providing an accurate basis for predicting the second production time. Combining the target freezing point temperature and the first production time to establish the second relationship ensures a seamless connection between the second and first relationships, guaranteeing the continuity and integrity of the temperature-time relationship throughout the entire production process. This avoids time and temperature errors during the connection of different stages, further improving the accuracy of the production completion time prediction.

[0114] 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. Furthermore, before or after any step after step S20, the method for determining the ice cream preparation time further includes steps S110~S120: Step S110: Determine the ice cream preparation progress based on the completion time of ice cream preparation; The progress of ice cream production refers to the current degree of completion of ice cream production, expressed as a percentage, which intuitively reflects the progress of production.

[0115] In one alternative approach, the timing module of the ice cream machine accumulates the current time elapsed during ice cream preparation in real time and transmits the current time elapsed data to the system in real time. The system uses the formula "Preparation progress = (Current time elapsed / Ice cream preparation completion time) × 100%" to automatically calculate the preparation progress in real time, thereby improving the accuracy of the progress.

[0116] In another alternative approach, the time required to complete the ice cream preparation is divided into several fixed progress stages, such as 0-20%, 21%-40%, 41%-60%, 61%-80%, and 81%-100%, with each stage corresponding to a fixed time interval. The time elapsed is obtained through the ice cream machine's timing module, and the time interval in which the current elapsed time is located is determined, thus obtaining the corresponding percentage of the preparation progress.

[0117] Step S120: Display the progress of ice cream preparation.

[0118] In one alternative approach, the system displays the calculated percentage progress on the ice cream machine's LCD screen, such as "Progress: 65.2%". The screen automatically refreshes the value every second. If the progress reaches 80% or higher, the number flashes yellow as a reminder, allowing operators to intuitively grasp the progress.

[0119] In another optional method, the system displays the production progress as a "numerical and dynamic progress bar" on the ice cream machine's screen. The total length of the progress bar corresponds to 100% progress, and the actual length of the progress bar gradually increases as the production progress increases. The left side of the progress bar displays the production progress in percentage form. The progress bar uses segmented color display: blue for 0-50%, green for 51%-80%, and yellow for 81%-100%, improving the intuitiveness and recognizability of the progress display.

[0120] In this embodiment, the production progress is determined and displayed based on the predicted completion time, making the frozen food production process more visual. Operators can clearly and intuitively grasp the completion status of the production, without having to indirectly judge based on remaining time or raw material temperature, thus improving operational convenience and reducing judgment errors. The production progress is calculated and updated in real time, dynamically and accurately reflecting the actual situation of frozen food production. Operators can prepare for subsequent processes in advance based on the production progress, achieving seamless connection between various processes in frozen food production and improving the overall efficiency of the frozen food production process.

[0121] Based on the above embodiments of this application, in the third 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, before or after any step after step S20, the method for determining the ice cream preparation time further includes steps S210 to S230: Step S210: If the ice cream preparation time is earlier than the set reservation time, determine the target time required for the raw material temperature to rise from the preset temperature to the target set temperature. Setting a reservation time refers to the specific time that the user pre-sets for the iced food to be completed based on their consumption needs; it is the final time target for the preparation of the iced food.

[0122] The preset temperature is a temporary insulation temperature selected during the preparation of frozen desserts to accommodate the set time. This temperature is experimentally calibrated to ensure that the raw materials are in a stable semi-solid / slightly frozen state without affecting the quality of the frozen desserts. It is usually close to the target freezing point temperature of the raw materials. The preset temperature can range from 2 to 4°C, preferably 2°C.

[0123] The target set temperature refers to the final temperature that the raw materials need to reach when the frozen food is finished. It is consistent with the set temperature for regular frozen food production and is the core temperature indicator to ensure the taste and shape of the frozen food. It is lower than the preset temperature.

[0124] The target duration refers to the production time required for the ice food raw materials to cool from the preset temperature to the target set temperature, and for the ice food machine to operate according to the second control parameter. It is determined by the freezing characteristics of the raw materials and the cooling capacity of the ice food machine.

[0125] In one alternative approach, the specific time corresponding to the completion time of the frozen food is obtained through the clock module of the frozen food machine, and at the same time, the preset reservation time set by the user and stored in the system is retrieved. The system compares the two specific times. If the completion time is before the preset reservation time, it is determined that the completion time of the frozen food is earlier than the preset reservation time, and the subsequent target duration determination process is triggered. If the completion time is later than or equal to the preset reservation time, the conventional production process continues until the raw materials reach the target set temperature.

[0126] In one optional approach, extensive freezing experiments are conducted beforehand to establish a three-dimensional correlation database of preset temperature, target temperature, and target duration for different types of frozen foods, such as ice cream, smoothies, and frozen yogurt, at various temperature differences between preset and target temperatures. This database contains the precise cooling time of the ice cream machine operating with a second control parameter for different types of frozen foods at various temperature differences, taking into account factors such as the freezing characteristics of the raw materials and the refrigeration efficiency of the ice cream machine. When the completion time is determined to be earlier than the preset time, the system first identifies the type of frozen food being prepared, then retrieves the preset and target temperatures for this preparation, and accurately matches the corresponding duration value in the three-dimensional correlation database. This value is used as the target duration required for the raw materials to reach the target temperature from the preset temperature. For even higher precision target durations, the matched duration value can be linearly corrected based on the database matching, taking into account the actual content of the raw materials and the target component content. The correction coefficient is calibrated experimentally to further improve the accuracy of the target duration.

[0127] Step S220: Determine the duration for which the raw material temperature is maintained at the preset temperature based on the target duration and the set reservation time; The duration of maintenance is the time required for the ingredients of the frozen food to be kept at a constant temperature according to the set reservation time. It is calculated by the set reservation time, the target duration, and the current production progress.

[0128] In one optional method, the user-set reservation time is used as the final time node. The system performs a backward calculation to subtract the target time for the raw materials to rise from the preset temperature to the target set temperature from the set reservation time. This yields the starting time when the raw materials begin to cool down from the preset temperature. This moment is the critical time node when the ice cream machine switches from the first control parameter to the second control parameter. The ice cream machine's timing module and temperature detection module collect the specific moment when the current raw material temperature reaches the preset temperature in real time. This moment is the starting time node when the raw materials begin to enter the preset temperature holding stage. Subtracting the "specific moment when the raw materials reach the preset temperature" from the calculated "starting time when the raw materials begin to cool down" gives the time difference, which is the duration for which the raw material temperature is maintained at the preset temperature. If there are preset short periods of pause or equipment downtime during the production process before the raw materials reach the preset temperature, these preset short periods must be subtracted from the above time difference to obtain the actual effective maintenance time, ensuring that the calculation of the maintenance time closely matches the actual production process.

[0129] Step S230: Control the ice cream machine to operate with the first control parameter so that the raw material temperature is maintained at the preset temperature for the specified duration. Then control the ice cream machine to make ice cream with the second control parameter until the set reservation time is reached.

[0130] The first control parameter refers to the operating parameters of the ice cream machine used to maintain the temperature of the raw materials at the preset temperature. These are low-power, intermittent refrigeration / stirring parameters, which can ensure that the temperature of the raw materials is stable and there are no problems such as over-freezing or large ice crystals.

[0131] The second control parameter refers to the operating parameters of the ice cream machine used to quickly cool the raw materials from the preset temperature to the target set temperature. These are high-power, continuous refrigeration / stirring parameters that ensure rapid cooling of the raw materials and fine ice crystals.

[0132] In one optional approach, once the raw material temperature reaches the preset temperature, the control system immediately sends a first control parameter operation command to the ice cream machine, and the ice cream machine starts the heat preservation operation according to the parameter. The first control parameter can be that the refrigeration module is adjusted to 20%-40% of its rated power, using an intermittent refrigeration mode of "40 seconds of refrigeration followed by 80 seconds of pause" to avoid excessive temperature drop in the raw material; the stirring module is adjusted to 10%-30% of its rated speed, using an intermittent stirring mode of "20 seconds of low-speed stirring followed by 40 seconds of pause" to ensure uniform internal temperature of the raw material, prevent localized ice crystal accumulation and growth, and avoid excessive stirring of the raw material. This results in a loose material structure. During the heat preservation process, the equipment's contact-type high-precision temperature sensor collects the internal temperature of the raw material in real time every 5 seconds and transmits the data to the system. If the raw material temperature is 0.5℃ higher than the preset temperature, the system immediately instructs the cooling module to start full-power cooling for a short period of time until the temperature drops back to the preset temperature. If the raw material temperature is 0.5℃ lower than the preset temperature, the control system immediately instructs the cooling module to stop working, while the stirring module stirs at low speed for 30 seconds, using the raw material's own heat to raise the temperature back to the preset temperature, ensuring that the raw material temperature remains stable within the range of ±0.5℃ of the preset temperature during the maintenance period.

[0133] While the ice cream machine operates according to the first control parameter, its timing module simultaneously starts a countdown timer to maintain the temperature, displaying the remaining heat preservation time in real time during the countdown. When the countdown ends, i.e., the raw material has maintained the preset temperature for the set time, the system immediately sends a parameter switching command to the ice cream machine. The ice cream machine quickly stops operating under the first control parameter and switches to operating under the second control parameter. The second control parameter can be: the refrigeration module immediately adjusts to 90%-100% of its rated power, adopting a continuous refrigeration mode to maximize refrigeration efficiency; the stirring module adjusts to 70%-90% of its rated speed, adopting a continuous high-speed stirring mode to quickly dissipate the internal heat of the raw material, while simultaneously forming uniform and delicate ice crystals during the cooling process to ensure the quality of the ice cream; if the ice cream machine is equipped with an auxiliary refrigeration module, the auxiliary refrigeration module is activated simultaneously when switching to the second control parameter to further improve the cooling rate.

[0134] After the ice cream machine operates according to the second control parameter, the system monitors the production time and raw material temperature in real time. With the set reservation time as the final goal, it precisely controls the running time of refrigeration and stirring. During the cooling process, the temperature sensor collects the raw material temperature at a preset frequency. When the raw material temperature is detected to be close to the target set temperature, the system fine-tunes the power of the refrigeration module to 60%-70% of the rated power and the speed of the stirring module to 50%-60% of the rated speed. By adopting a slow cooling and slow stirring method, the raw material temperature is allowed to drop steadily to the target set temperature, avoiding problems such as the ice cream becoming too hard due to rapid cooling. When the set reservation time is reached, the raw material temperature drops exactly to the target set temperature, and the ice cream machine immediately stops refrigeration and stirring, completing the entire reservation production process.

[0135] In this embodiment, by predicting the difference between the preparation completion time and the set reservation time, a preset temperature holding stage and precise duration calculation are introduced. This solves the problems of preparing too early, resulting in a deterioration in the taste of the frozen food after being left out, and preparing too late, making it impossible to eat on time. It ensures that the preparation time of the frozen food perfectly matches the user's set reservation time, improving the user experience and the product's intelligence. Through experimentally calibrated first control parameters and precise temperature closed-loop control, the raw materials remain stable at the preset temperature throughout the holding period. This avoids the temperature rise and melting of the raw materials due to prolonged storage, and also prevents the raw materials from developing large ice crystals and a rough texture due to over-cooling, ensuring the stability of the raw materials during the holding stage.

[0136] In other embodiments, the method for determining the ice cream preparation time of this application may also include two parts. The first part combines the initial conditions and the initial cooling rate to predict the preparation time t2 before crystallization, i.e., at the target freezing point temperature. The second part can be implemented as soon as preparation begins. Based on the cooling rate after crystallization of different components in the existing database, the final ice cream preparation completion time t4' can be preliminarily predicted and directly determined as the ice cream preparation completion time. Alternatively, after crystallization begins during the preparation process, the accurate ice cream preparation completion time t4 after crystallization can be calculated by combining the cooling rate for a period of time after crystallization begins, and t4' can be updated to obtain a more accurate ice cream preparation completion time.

[0137] For example, to help understand the implementation flow of the method for determining the ice cream preparation time obtained in this embodiment combined with the above embodiment one, please refer to... Figures 2 to 4 .

[0138] Figure 2The cooling curve for the ice cream making process can be divided into two parts: 'p' represents the freezing point or crystallization point of the raw material, at which point it begins to freeze or form ice crystals. Before point 'p', the raw material is in a pure liquid state, and the cooling rate is relatively fast. After point 'p', it enters a liquid-ice crystal state, at which point the cooling rate decreases significantly. The curve can be summarized as a function of temperature T with respect to time 't': .

[0139] This function can be expressed as a function of time t with respect to temperature T: .

[0140] Tp is the target freezing point temperature. Therefore, if the parameters k1, k2, c1, and c2 are determined, and combined with the freezing point and the final temperature T, the completion time t4 of making the frozen food can be determined.

[0141] Reference Figure 3 The following will detail the process for determining the completion time of frozen desserts: Part One: At the start of the process, the user inputs the initial raw material temperature through the machine's operating interface or the app. If this function is not available, the machine can detect the initial temperature T0 of the raw material using a material temperature sensor. When the start button is clicked, the ice cream making process begins at time t0=0.

[0142] After a period of processing, at time t1 (the time difference between t1 and t0 can be 0.5-3 minutes, and the specific time can be set according to the actual situation), the material temperature sensor detects the temperature T1 at this time. Here, t1 is the third processing time, and T1 is the first raw material temperature.

[0143] Based on t0, T0, t1, and T1, parameters k1 and c1 can be determined. Then, by determining the target freezing point temperature Tp', the preparation time t2' before freezing can be calculated.

[0144] The target freezing point temperature of a raw material is mainly related to its target component, which can be salt, alcohol, or, for ice cream, sugar. Taking sugar as the target component, a database of target freezing point temperatures Tp' for different sugar contents can be established, as shown in Table 1: Table 1

[0145] It should be noted that the amount of data in this database is variable, such as the sugar content range and the difference between each sugar content. The table lists 10%-25%, with a difference of 5%. The range can be expanded, and the difference can be reduced. When the user starts making the product, they input the sugar content of the raw materials. The machine matches the target freezing point temperature in the database based on this sugar content. If the sugar content value is within the sugar content range in the database, such as 13%, the target freezing point temperature can be calculated by interpolating the average value.

[0146] If the user does not input the sugar content or the machine does not support input, the target freezing point temperature can be calculated as -2℃. The target freezing point temperature difference is small for ice cream liquids with different sugar contents; -2℃ is a typical recipe value and can be adjusted as needed. For other categories, such as smoothie machines, it may not be -2℃ and the target freezing point temperature needs to be determined based on the specific requirements.

[0147] Based on the previously determined t0, T0, t1, T1, and the target freezing point temperature Tp', the first production time t2' before the target freezing point temperature can be calculated.

[0148] Part Two: This occurs at the start of the process, i.e., time t1 in the diagram.

[0149] For the second part of the cooling curve, after t2' is confirmed, it is known that t2', T2'=Tp'.

[0150] Since the cooling rate of the second part of the curve cannot be calculated using sensors during the early stages of production, i.e., before crystallization, a database approach is still used. A database of target cooling rates k2 after the freezing point of raw materials with different sugar contents and addition amounts is established in advance, as shown in Table 2: Table 2

[0151] It should be noted that the amount of data in this database is variable, such as the division of sugar content and the division of added amount.

[0152] At the start of the process, the user inputs the sugar content (i.e., the target ingredient content in the frozen dessert ingredients) and the amount added (i.e., the content of the frozen dessert ingredients). The machine then matches the corresponding k2' value based on this. If the sugar content and the amount added are within a certain range, such as a sugar content of 17% and an amount added between the minimum and standard values, the calculation is performed by interpolating the average value. If the user does not input the sugar content or the machine does not support input, the default k2' value is used, such as the k2' value under the standard amount added for a sugar content of 20%.

[0153] Based on the previously determined values ​​of t2', T2', and k2', and the set temperature T4, the approximate final completion time t4' for the frozen food can be calculated. Here, T4 is the set temperature, which is configured within the machine, with different values ​​corresponding to different settings.

[0154] Part Two: This occurs after the freezing point, specifically at time t3 in the diagram.

[0155] During the manufacturing process, the machine continuously calculates the target cooling rate, i.e. T / t, because the cooling rate changes significantly before and after the freezing point, through T / The difference in temperature t can determine whether the production process temperature has reached the target freezing point temperature p ((tp, Tp), or (t2, T2)). For example, when... T / t < n, such as If t is set to 1 minute and n = 0.5, meaning the temperature drops by 0.5℃ within 1 minute, then the target freezing point temperature is determined to have been reached.

[0156] When the production time reaches t3 (the time difference between t3 and t2 can be 30s-3min, and this time can vary), t2, T2, t3, and T3 are known at this point. From this, k2 and c2 in the function can be calculated. Combined with the final set temperature T4, the accurate completion time t4 of the ice cream production can be calculated. At this point, the machine updates, replacing t4' with t4. Here, t3 is the fourth production time, and T3 is the second raw material temperature.

[0157] It should be noted that the application scenario of this application can be any of the following scenarios: a) Directly display the remaining production time on the screen, or display the current production progress as a progress bar.

[0158] b) Refer to Figure 4 This can be applied to the reservation function: Without the production time prediction function of this application, if there is still a long time before the scheduled end time when production is completed (e.g., the scheduled end time is 12:00, but production is completed by 10:00), a cooling method is generally used, i.e., the compressor works intermittently while the stirring motor runs continuously until the scheduled time. However, prolonged cooling will seriously affect the texture of frozen foods, especially ice cream. With this application, after production begins, at time t1 (which can be 1-5 minutes after production begins, etc., and can be varied), t2' and t4' can be initially calculated. At this time, the machine can maintain the raw materials within the range of 2-4℃ until the scheduled end time is similar to the time from production at 2℃ to completion, then production continues. This ensures that the time from production completion to the scheduled end time is not too long, thus minimizing the cooling time and preventing it from affecting the texture.

[0159] For example, if the reservation ends at 12:00, but production starts at 8:00, the machine calculates that it will take 45 minutes to complete the process at 8:05, meaning it will normally finish at 8:45. Without this method, the machine will keep the food cold from 8:45 to 12:00, resulting in a poor final taste. If this method is used, the machine will calculate the time it takes for the food temperature to rise from 2℃ to the final temperature, for example, 30 minutes. Then, the machine will maintain the food temperature between 2-4℃ and continue production between 11:20 and 11:30. This ensures that the time between the start and end of production at 12:00 is not too long.

[0160] It should be noted that the above examples are only for understanding this application and do not constitute a limitation on the method for determining the ice food preparation time of this application. Any simple modifications based on this technical concept are within the protection scope of this application.

[0161] Based on the same inventive concept, this application provides an ice cream 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 method for determining the ice cream preparation time in the above embodiments.

[0162] The following is for reference. Figure 5 The ice cream machine may include a processing unit 1001 (e.g., a central processing unit, a graphics processing unit, etc.), which can perform various appropriate actions and processes according to a program stored in a read-only memory (ROM) 1002 or a program loaded from a storage device 1003 into a random access memory (RAM) 1004. The RAM 1004 also stores various programs and data required for the operation of the ice cream machine. The processing unit 1001, the ROM 1002, and the RAM 1004 are interconnected via a bus 1005. An input / output (I / O) interface 1006 is also connected to the bus. Typically, the following systems can be connected to the I / O interface 1006: input devices 1007 including, for example, a touch screen, touchpad, keyboard, mouse, image sensor, microphone, accelerometer, gyroscope, etc.; output devices 1008 including, for example, a liquid crystal display (LCD), speaker, vibrator, etc.; storage devices 1003 including, for example, magnetic tape, hard disk, etc.; and communication devices 1009. The communication device 1009 allows the ice cream machine to communicate wirelessly or wiredly with other devices to exchange data. Although ice cream machines with various systems are shown in the figures, it should be understood that implementing or having all of the systems shown is not required. More or fewer systems may be implemented alternatively.

[0163] Specifically, according to the embodiments disclosed in this application, the processes described above with reference to the flowcharts can be implemented as computer software programs. For example, embodiments disclosed in this application include a computer program product comprising a computer program carried on a computer-readable medium, the computer program containing program code for performing the methods shown in the flowcharts. In such embodiments, the computer program can be downloaded and installed from a network via a communication device, or installed from storage device 1003, or installed from read-only memory 1002. When the computer program is executed by processing device 1001, it performs the functions defined in the methods of the embodiments disclosed in this application.

[0164] The ice cream machine provided in this application, employing the ice cream preparation time determination method in the above embodiments, can improve the feedback accuracy of the remaining ice cream preparation time by accurately predicting the completion time of ice cream preparation. Compared with the prior art, the beneficial effects of the ice cream machine provided in this application are the same as those of the ice cream preparation time determination method provided in the above embodiments, and other technical features of this ice cream machine are the same as those disclosed in the previous embodiment method, and will not be repeated here.

[0165] It should be understood that the various parts disclosed in this application can be implemented using hardware, software, firmware, or a combination thereof. In the description of the above embodiments, specific features, structures, materials, or characteristics can be combined in any suitable manner in one or more embodiments or examples.

[0166] The above are merely specific embodiments 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.

[0167] 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 method for determining the ice cream preparation time in the above embodiments.

[0168] 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.

[0169] The aforementioned computer-readable storage medium may be included in the ice cream machine; or it may exist independently and not assembled into the ice cream machine.

[0170] The aforementioned computer-readable storage medium carries one or more programs, which, when executed by the ice cream machine, enable the ice cream machine to achieve the same effect as the aforementioned method.

[0171] 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).

[0172] 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.

[0173] 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.

[0174] 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 above-described method for determining the ice cream preparation time. This program can improve the accuracy of the feedback on the remaining ice cream preparation time by accurately predicting the completion time of ice cream preparation. Compared with the prior art, the beneficial effects of the computer-readable storage medium provided in this application are the same as those of the ice cream preparation time determination method provided in the above embodiments, and will not be repeated here.

[0175] 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 contents of the specification and drawings of this application, or direct / indirect applications in other related technical fields, are included in the patent protection scope of this application.

Claims

1. A method of determining the preparation time of an ice confection, characterized in that, The method includes: The target freezing point temperature of the ice food raw material is determined based on the content of the target component in the raw material. Based on the relationship between raw material temperature and production time, the first production time when the raw material of the frozen food changes from the initial temperature to the target freezing point temperature and the second production time when the raw material of the frozen food changes from the target freezing point temperature to the set temperature are predicted, so as to obtain the completion time of the frozen food production. Based on the completion time of the ice cream preparation, determine the remaining preparation time for the ice cream. This displays the remaining preparation time for the frozen food.

2. The method of claim 1, wherein the ice confection making time is determined based on the temperature of the ice confection making machine. Based on the relationship between raw material temperature and production time, the method predicts the first production time when the raw material of the frozen food changes from the initial temperature to the target freezing point temperature and the second production time when the target freezing point temperature changes to the set temperature, thus obtaining the completion time of the frozen food production, including: Based on the target freezing point temperature and the first relationship between the raw material temperature and the production time, the first production time for the frozen food raw material when it changes from the initial temperature to the target freezing point temperature is determined; Based on the second relationship between the set temperature, the raw material temperature, and the production time, a second production time is determined when the target freezing point temperature changes to the set temperature. Based on the first production time and the second production time, the completion time of the ice cream production is obtained; In both the first and second relationships, the raw material temperature and the production time are negatively linearly correlated, and in the first relationship, the cooling rate of the raw material for iced food is greater than that in the second relationship.

3. The method for determining the preparation time of ice cream as described in claim 2, characterized in that, The method for determining the preparation time of the ice cream also includes: Before the ice cream is made, the initial temperature of the ice cream ingredients and the start time of ice cream making are obtained; Control the first preset time for making frozen food, and obtain the third production time and the first raw material temperature corresponding to the first preset time. Based on the initial temperature, the start time of the ice cream preparation, the third preparation time, and the temperature of the first raw material, a first relationship between the raw material temperature and the preparation time is determined.

4. The method for determining the preparation time of ice cream as described in claim 2, characterized in that, The method for determining the preparation time of the ice cream also includes: Before the raw material temperature reaches the target freezing point temperature, determine the target cooling rate after the raw material temperature reaches the target freezing point temperature; Based on the target cooling rate, the target freezing point temperature, and the first production time, a second relationship between the raw material temperature and the production time is determined.

5. The method for determining the preparation time of ice cream as described in claim 4, characterized in that, The target cooling rate after the raw material temperature reaches the target freezing point includes: Obtain the content of ice cream ingredients and the content of target components in the ice cream ingredients; obtain the target cooling rate based on a preset cooling rate associated with the content of ice cream ingredients and the content of target components; Alternatively, determine the first interval in which the content of the ice food raw material is located and the second interval in which the content of the target component is located, obtain the preset cooling rate corresponding to the first interval and the second interval respectively; interpolate the preset cooling rate corresponding to the first interval and the second interval respectively to obtain the target cooling rate.

6. The method for determining the preparation time of ice cream as described in claim 2, characterized in that, The method for determining the preparation time of the ice cream also includes: If the temperature of the raw material is detected to have reached the target freezing point temperature, the ice food production will continue for a second preset time. Obtain the fourth production time and the second raw material temperature corresponding to the second preset duration; Based on the target freezing point temperature, the first production time, the fourth production time, and the second raw material temperature, a second relationship between the raw material temperature and the production time is determined.

7. The method for determining the preparation time of ice cream as described in claim 1, characterized in that, Determining the target freezing point temperature based on the target component content in the frozen food ingredients includes: The target freezing point temperature is obtained based on a preset freezing point temperature associated with the target component content in the frozen food ingredients; or, Determine the target component content range in the raw material for frozen food, obtain the preset freezing point temperature range associated with the target component content range, and interpolate the preset freezing point temperature in the preset freezing point temperature range to obtain the target freezing point temperature.

8. The method for determining the preparation time of ice cream as described in any one of claims 1 to 7, characterized in that, Based on the relationship between raw material temperature and production time, the method predicts the first production time when the raw material of the frozen food changes from the initial temperature to the target freezing point temperature and the second production time when the raw material changes from the target freezing point temperature to the set temperature. After obtaining the completion time of the frozen food production, the method further includes: The ice cream preparation progress is determined based on the completion time of the ice cream preparation. This displays the progress of the frozen food preparation.

9. The method for determining the preparation time of ice cream as described in any one of claims 1 to 7, characterized in that, Based on the relationship between raw material temperature and production time, the method predicts the first production time when the raw material of the frozen food changes from the initial temperature to the target freezing point temperature and the second production time when the raw material changes from the target freezing point temperature to the set temperature. After obtaining the completion time of the frozen food production, the method further includes: If the ice cream is completed earlier than the set reservation time, determine the target time required for the raw material temperature to rise from the preset temperature to the target set temperature. Based on the target duration and the set reservation time, determine the duration for which the raw material temperature is maintained at the preset temperature; The ice cream machine is controlled to operate with a first control parameter so that the temperature of the raw material is maintained at the preset temperature for the specified duration. Then, the ice cream machine is controlled to produce ice cream with a second control parameter until the preset time is reached.

10. An ice food machine, characterized in that, The ice cream 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 steps of the method for determining the ice cream preparation time as described in any one of claims 1 to 9.

11. 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 steps of the method for determining the ice cream preparation time as described in any one of claims 1 to 9.

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