Beverage making method of liquid heater

Abstract

The invention relates to the field of kitchen appliances, in particular to a beverage making method of a liquid heater, which comprises the following steps: presetting a plurality of temperature rise reference slopes corresponding to different making capacities under rated voltage; based on the heating duration of heating the beverage from the first temperature to the second temperature under the dynamic voltage, obtaining a detection slope; according to the voltage difference between the rated voltage and the dynamic voltage, a compensation slope is obtained, the detection slope is compensated, and a compensated slope is obtained; and according to the relationship between the compensated slope and the temperature rise reference slope, obtaining the making capacity of the beverage for making the beverage. According to the beverage making method adopting the liquid heating heater, the problem that beverage making is abnormal due to inaccurate making capacity detection caused by unstable and fluctuating mains supply voltage can be effectively solved, and the safety risks that the beverage is not cooked or overflows and the like are effectively solved.

Description

Technical Field

[0001] This invention relates to the field of manufacturing methods for kitchen appliances, and in particular to a method for preparing beverages using a liquid heater. Background Technology

[0002] Existing liquid heaters or food processors used for making beverages such as soy milk typically have water level lines on the walls of the container to allow users to add water to the appropriate level before starting the beverage preparation process. These machines generally use a fixed program for each function, making it impossible to use different programs for different water levels. Therefore, the level of automation in these machines is limited. Under the same program, beverages prepared at low water levels have longer preparation times, resulting in wasted energy and even the risk of overflow, while beverages prepared at high water levels may be underheated or even undercooked.

[0003] Based on this, the inventors previously proposed liquid heaters as disclosed in patents CN202410210628.8 and CN202410347205.0. These liquid heaters have a detection plate on the outside of the glass container for detecting the liquid level without contact with the surrounding environment. This detection plate utilizes the principle of contactless detection; when liquid, foam, or other substances gradually approach the capacitor plates on the detection plate, the capacitor plates collect fluctuating capacitance values. By analyzing the capacitance fluctuations obtained from different capacitor plates, it is determined whether the liquid or foam has reached the corresponding height, thereby establishing the initial water level and overflow signal. The above-mentioned solution allows for different initial water levels and different production processes for beverage preparation. Furthermore, different production processes are equipped with different anti-overflow devices to detect foam overflow signals. This effectively solves the problems of low water level pulping, difficulty in preventing foam overflow, long pulping cycles, and easy overflow due to thermal inertia in existing food processing machines using a fixed production program. Therefore, the above-mentioned liquid heater has outstanding advantages in terms of anti-overflow safety, shortened pulping cycle, improved ease of cleaning of glass containers, cleaning effect, energy saving, and intelligent operation. While using a closed detection plate to sense changes in capacitance to detect the initial water level is a good solution, it is often inaccurate due to external environmental factors such as temperature, humidity, condensate, and parasitic capacitance caused by water quality. Inaccurate initial water level readings can lead to incorrect selection of the corresponding production program, potentially causing overflow risks or undercooked beverages.

[0004] Meanwhile, the inventors had previously proposed a method for detecting the water intake of a food processing machine, as disclosed in patent CN202010277103.8. This patent discloses using a temperature sensor to detect temperature changes in the water within the pulping chamber. Based on the linear one-to-one correspondence between the slope K of the temperature rise and the water volume X within the pulping chamber, the main controller only needs to determine the water volume X based on the slope K. However, through research, the inventors realized that this solution is only suitable for food processing machines used in laboratories. If the food processing machine is placed in a residential home, it will be impossible to obtain the water volume within the pulping chamber solely based on the slope K of the temperature rise, resulting in inaccurate water volume measurement. Summary of the Invention

[0005] The purpose of this invention is to provide a beverage preparation method using a liquid heater. This method effectively solves the problem of inaccurate capacity detection caused by unstable or fluctuating mains voltage, which leads to abnormal beverage preparation and effectively eliminates safety risks such as undercooked or overflowing beverages.

[0006] To achieve the above objectives, the present invention adopts the following technical solution: a beverage preparation method using a liquid heater, characterized in that: the preparation method includes:

[0007] Multiple temperature rise reference slopes corresponding to different manufacturing capacities under preset rated voltage;

[0008] The detection slope is obtained based on the heating time of the beverage from the first temperature to the second temperature under dynamic voltage.

[0009] The compensation slope is obtained based on the voltage difference between the rated voltage and the dynamic voltage. The detection slope is then compensated using the compensation slope to obtain the compensated slope.

[0010] Based on the relationship between the compensated slope and the temperature rise baseline slope, the production capacity of this beverage is obtained for beverage production.

[0011] Furthermore, obtaining the compensation slope includes:

[0012] Preset compensation reference coefficient and voltage difference base;

[0013] The compensation factor is obtained based on the ratio of the voltage difference to the base voltage difference.

[0014] The compensation slope is a scaling of the detection slope by multiplying the compensation reference coefficient by the compensation factor.

[0015] Furthermore, the compensation reference coefficient is the ratio of the voltage difference base to the rated voltage;

[0016] Alternatively, the compensation factor is the ratio of the voltage difference to the base voltage difference, rounded to the nearest integer.

[0017] Alternatively, the voltage difference base is 2V to 10V.

[0018] Furthermore, obtaining the compensation slope includes:

[0019] A data table showing the one-to-one correspondence between preset voltage difference and compensation slope;

[0020] Find the compensation slope corresponding to the voltage difference based on the relational data table.

[0021] Furthermore, the dynamic voltage is obtained by sampling at predetermined time intervals and averaging the results.

[0022] Furthermore, the predetermined time is 50ms to 200ms.

[0023] Furthermore, the difference between the second temperature and the first temperature is the reference temperature rise value. The reference temperature rise slope is obtained by heating the beverage with constant heating power under rated voltage. The heating power used to heat the beverage from the first temperature to the second temperature under dynamic voltage is the dynamic heating power. The ratio of the constant heating power to the rated voltage is equal to the ratio of the dynamic heating power to the dynamic voltage.

[0024] Furthermore, the constant heating power is the rated power under the rated voltage;

[0025] Alternatively, the constant heating power is 300W to 1200W.

[0026] Furthermore, the temperature rise reference slope is a slope range, and different slope ranges correspond one-to-one with different production capacities. When the compensated slope is within the slope range, the beverage is produced using the production capacity corresponding to that slope range.

[0027] Alternatively, the temperature rise reference slope is the slope value, and different slope values ​​correspond one-to-one with different production capacities. When the compensated slope is equal to the slope value, the beverage is produced using the production capacity corresponding to that slope value.

[0028] Alternatively, the temperature rise reference slope is the slope value, and different slope values ​​correspond one-to-one with different production capacities. When the compensated slope is not equal to the slope value, the production capacity corresponding to the nearest slope value is used for beverage production.

[0029] Furthermore, the difference between the second temperature and the first temperature is not less than 30°C;

[0030] Alternatively, the voltage difference is -40V to 40V;

[0031] Alternatively, the liquid heater may include a glass container, and the outer wall of the glass container may be provided with multiple capacitor plates for detecting foam overflow signals in the air, and different manufacturing capacities may have corresponding capacitor plates for detecting overflow signals.

[0032] The inventors discovered through research that, for a liquid heater equipped with a pressure stabilizing device in a laboratory, by heating water in a container from a first temperature to a second temperature and obtaining the heating time during this process, the relationship between temperature change and heating time, i.e., the temperature rise baseline slope, can be calculated. (ΔT is the difference between the second temperature and the first temperature, and Δt is the heating time). The volume of water in the container (i.e., the production capacity) can be obtained based on the different slopes K of the temperature rise baseline. This is because, due to the function of the voltage stabilization device, the mains voltage in the laboratory can be stabilized at 220V. As is well known, when the volume of water in the container is different, when the same heating power is used to heat the water in the container to the same temperature, only the heating time Δt is different. Thus, it can be found that the temperature rise reference slope K is linearly negatively correlated with the volume of water in the container. That is, the larger the volume of water in the container, the longer Δt is, and the smaller K is. Based on this, it can be found that different temperature rise reference slopes K will correspond to different volumes of water (i.e., production capacity). Based on the above principle, the inventor realized that if the correspondence between the temperature rise reference slope K and the water volume (production capacity) is stored in the main control device of the liquid heater in advance, the amount of water (production capacity) added to the container can be directly determined according to the K value during actual use. Thus, the production procedure can be determined according to the water volume (production capacity). Even if there is no water level line on the container, and even if the user adds water to the container at will, the water volume (production capacity) can still be determined.

[0033] However, existing liquid heaters do not have voltage stabilization devices, and ordinary households generally do not have large and bulky voltage stabilization devices. Therefore, if existing liquid heaters are used in ordinary households, the production capacity cannot be accurately determined based on the K-value. This is because the mains voltage is not always 220V. It fluctuates significantly depending on the time of day, peak electricity usage, and the load on the power grid. Therefore, according to the principle of energy conservation, when the mains voltage fluctuates significantly, even with the same amount of water (production capacity) in the container, heating the liquid to the same temperature (ΔT) using full-power heating will result in significantly different heating times (Δt). Consequently, the calculated K-value will also vary considerably. Therefore, a one-to-one correspondence between different K-values ​​and different amounts of water (production capacity) cannot be established. Therefore, the size of the water volume (production capacity) in the container cannot be determined solely based on the K-value. If the above method is still used to determine the water volume (production capacity), and then the production process is determined based on the production capacity, it will lead to abnormalities in beverage production. For example, if the actual water level is low, but a production process with a high water level is used, it will result in a long production cycle and a risk of the beverage overflowing. On the other hand, if the actual water level is high, but a production process with a low water level is used, it will result in a risk of the beverage not being cooked properly.

[0034] For the liquid heater of the present invention, during the beverage preparation process, the beverage is first heated under fluctuating mains voltage. Specifically, the heating time from a first temperature to a second temperature under dynamic voltage is used to obtain a detection slope. Then, a compensation slope is obtained based on the voltage difference between the detected rated voltage and the dynamic voltage. This compensation slope is used to compensate for the detection slope, resulting in a compensated slope. The production capacity of the beverage is determined based on the relationship between the compensated slope and the temperature rise reference slope, and a target program is selected for beverage preparation based on this production capacity. Therefore, the beverage preparation method using the liquid heater of the present invention can obtain the production capacity by detecting the temperature change of the liquid using a temperature sensing element, regardless of whether the liquid heater is equipped with a voltage stabilizing device, and the obtained production capacity is relatively accurate. Compared to existing beverage preparation methods using liquid heaters, the beverage preparation method of the present invention does not require users to have a voltage stabilizer in their homes, nor does it require users to strictly add water to the water level line. Furthermore, the beverage preparation method of the present invention can also be applied to products that do not have a water level line on the container or automatic water filling. Moreover, even if the mains voltage is fluctuating, the above method can obtain a relatively accurate preparation capacity and determine the corresponding target program for beverage preparation based on the preparation capacity. It also reduces the safety risks of beverage overflow or undercooking due to abnormal selection of the preparation program. Attached Figure Description

[0035] The present invention will be further described below with reference to the accompanying drawings:

[0036] Figure 1 This is a schematic diagram of the structure of a first embodiment of the liquid heater of the present invention;

[0037] Figure 2 for Figure 1 A flowchart illustrating the process of making beverages using a liquid heater.

[0038] Figure 3 The curve relationship between the detection slope K0 and the temperature rise reference slope K in Example 1;

[0039] Figure 4 This is a schematic diagram of the structure of a second embodiment of the liquid heater of the present invention;

[0040] Figure 5 for Figure 4 Schematic diagram of the structure of the detection plate;

[0041] Figure 6 for Figure 4 A flowchart illustrating the process of making beverages using a liquid heater.

[0042] Figure 7 This is the curve relationship between the detection slope K0 and the temperature rise reference slope K in Example 2;

[0043] Figure 8 for Figure 4 Another structural diagram of the detection plate. Detailed Implementation

[0044] Example 1:

[0045] like Figure 1 The diagram shown is a structural schematic of the first embodiment of the liquid heater of the present invention. The liquid heater in this embodiment is a health-preserving kettle capable of making beverages such as white fungus soup and rice porridge. It includes a glass container 1, a base 2 disposed at the bottom of the container 1, and a lid 3 fitted onto the container 1. The bottom of the container 1 is equipped with a heating device (not shown) for heating the liquid inside the container 1, and a temperature sensing element (not shown) for detecting the liquid temperature is also disposed inside the container 1. The base 2 contains a main control device (not shown) electrically connected to the heating device and the temperature sensing element, used to control the energization and de-energization of the heating device, and to process the temperature signal detected by the temperature sensing element. Simultaneously, the main control device also includes a voltage divider resistor, which can detect the current mains voltage flowing through the voltage divider resistor, i.e., the dynamic voltage.

[0046] The liquid heater in this embodiment can prepare beverages ranging from 600ml to 1200ml. For example... Figure 2As shown, to better understand the beverage preparation method of this embodiment, this embodiment uses the preparation of a 900ml beverage as an example to describe the preparation process:

[0047] S1: Add water to the container and start the production function; this embodiment takes making white fungus soup as an example.

[0048] S2: Start the heating device to heat the water in the container from room temperature to the first temperature; in this embodiment, the first temperature T1 is 40°C.

[0049] S3: The heating device heats the water and tremella in the container from the first temperature to the second temperature, and obtains the heating time Δt during this process, and calculates the detection slope K0, K0=ΔT / Δt; In this embodiment, the second temperature T2 is 80℃, wherein the difference between the second temperature T2 and the first temperature T1 is ΔT=40℃.

[0050] S4: Detect the dynamic voltage during the heating process, compensate the detection slope based on the voltage difference between the rated voltage and the dynamic voltage, and determine the compensated slope K. B Among them, dynamic voltage is the average real-time voltage value during the heating process, while rated voltage can also be understood as standard mains voltage, such as 220V.

[0051] S5: Based on the compensated slope K B The production capacity is determined by its relationship with the preset temperature rise reference slope K in the main control device. The liquid heater has multiple preset temperature rise reference slopes corresponding to different production capacities, and the multiple temperature rise reference slopes are multiple slope values. Different slope values ​​have a one-to-one correspondence with different production capacities.

[0052] S6: After obtaining the production capacity, the main control device will select the target program corresponding to the production capacity to make the beverage according to the system settings.

[0053] S7: Beverage preparation complete, alarm notification issued.

[0054] In this embodiment, before leaving the factory, the liquid heater stores the correspondence between the temperature rise reference slope K and the production capacity in the main control device. For example, before leaving the factory, the liquid heater undergoes data collection and testing in the laboratory. Using the standard mains voltage of 220V as the rated voltage, liquids of different production capacities in the production container are heated from 40°C to 80°C at full power (800W). The one-to-one correspondence between different temperature rise reference slopes K and different production capacities is obtained and stored in the main control device. This allows the main control device to determine the current production capacity according to the above production process when the user makes beverages, and then determine the target production program based on the production capacity. The one-to-one correspondence between different temperature rise reference slopes K and different production capacities is shown in Table 1 below:

[0055] Table 1. One-to-one correspondence between temperature rise baseline slope K and production capacity.

[0056]

[0057] It should be noted that before leaving the factory, the liquid heater will only heat the liquid in the production container to the same reference temperature rise value with the same constant heating power to obtain the one-to-one correspondence between different temperature rise reference slopes K and different production capacities. It is not required to heat from 40℃ to 80℃. In this embodiment, the reference temperature rise value is the difference between the second temperature and the first temperature, i.e., ΔT = 40℃.

[0058] Furthermore, in this embodiment, the compensation slope ΔK is obtained based on the voltage difference ΔV between the rated voltage V0 and the dynamic voltage V1, and the detection slope K0 is compensated to obtain the compensated slope K. B Then, based on the compensated slope K B Based on the relationship with the temperature rise baseline slope K, the production capacity is obtained, and finally, the beverage is produced according to the production capacity.

[0059] In this embodiment, the voltage difference ΔV is the value of the rated voltage V0 minus the dynamic voltage V1. When the rated voltage V0 is greater than the dynamic voltage V1, the voltage difference ΔV is positive; when the rated voltage V0 is less than the dynamic voltage V1, the voltage difference ΔV is negative. Obtaining the compensation slope includes: the main control device has a preset compensation reference coefficient B and a voltage difference base δ. Based on the ratio of the voltage difference ΔV to the voltage difference base δ, the compensation multiple ω is obtained, i.e., ω = ΔV / δ. The compensation slope ΔK is the scaling of the detection slope K0 by multiplying the compensation reference coefficient B and the compensation multiple ω, i.e., compensation slope ΔK = B * ω * K0.

[0060] In this embodiment, the preset compensation reference coefficient B is the ratio of the voltage difference base δ to the rated voltage V0, i.e., B = δ / V0. Taking a rated voltage V0 = 220V, dynamic voltage V1 = 200V, and voltage difference base δ = 5V as an example, the following parameters are obtained: voltage difference ΔV = V0 - V1 = 20V, compensation multiple ω = ΔV / δ = 4, compensation reference coefficient B = δ / V0 = 1 / 44, and compensation slope.

[0061] At this point, since the dynamic voltage V1 < the rated voltage V0, the compensation slope ΔK positively compensates for the detection slope K0, thus obtaining the compensated slope. Based on the compensated slope K B Based on the relationship with the temperature rise baseline slope K (according to the correspondence in Table 1 above), determine the corresponding production capacity, for example, K. B =A4, confirm the production volume is 900ml. The main control unit will select the appropriate production program to prepare the beverage based on the 900ml production volume. For example... Figure 3 The diagram shows the relationship between the detection slope K0 and the temperature rise reference slope K in this embodiment. Since the dynamic voltage V1 is lower than the rated voltage V0, under the dynamic voltage V1, the required heating time Δt is longer when heating the beverage to the same reference temperature rise value. Therefore, the detection slope K0 deviates downwards from the temperature rise reference slope K of the actual production capacity. Based on this, the detection slope K0 needs to be compensated. In this embodiment, the shaded area is used as the compensation slope ΔK to positively compensate the detection slope K0, thereby obtaining the compensated slope. K is then obtained by referring to Table 1. B =K=A4, confirming that the volume of this beverage is 900ml.

[0062] Similarly, following the above method, taking a rated voltage V0 = 220V, dynamic voltage V1 = 240V, and voltage difference base δ = 5V as an example, the following parameters are obtained: voltage difference ΔV = V0 - V1 = -20V, compensation multiple ω = ΔV / δ = -4, compensation base coefficient B = δ / V0 = 1 / 44, and compensation slope.

[0063] Since V1 > V0, the compensation slope ΔK actually performs negative compensation on the detection slope K0, resulting in the compensated slope. Based on the compensated slope K B The relationship with the temperature rise baseline slope K is determined according to the correspondence in Table 1 above. The corresponding production capacity is then determined, and the main control device will select the appropriate production program to produce the beverage based on the production capacity.

[0064] When the dynamic voltage V1 is equal to the rated voltage V0, the voltage difference ΔV = 0, the compensation multiple ω = ΔV / δ = 0, and the compensation slope ΔK = B*ω*K0 = 0, that is, no compensation is made for the detection slope K0. At this time, according to the relationship between the detection slope K0 and the temperature rise reference slope K, the corresponding production capacity is determined according to the correspondence in Table 1 above. The main control device will select the corresponding production program to produce the beverage according to the production capacity.

[0065] It should be noted that in this embodiment, the dynamic voltage is the current mains voltage, and the dynamic voltage is detected by a voltage divider resistor set on the main control device. Furthermore, since the dynamic voltage fluctuates continuously during the heating process, to more accurately detect it, multiple real-time voltage measurements are taken at predetermined intervals during the heating process from the first temperature to the second temperature. The average of these multiple real-time voltage measurements is then used as the dynamic voltage. The predetermined intervals are generally set relatively short, such as between 50ms and 200ms, and preferably every 100ms. It should also be pointed out that the rated voltage can be understood as the standard mains voltage, but different countries use different standard mains voltages. Therefore, the rated voltage in this embodiment is determined based on the product's country of sale. For example, products sold in the United States and Japan have a rated voltage of 110V, products sold in Europe have a rated voltage of 230V, and products sold domestically have a rated voltage of 220V, etc.

[0066] Furthermore, it should be noted that in the above scheme, the preset compensation reference coefficient B is an empirical coefficient set by the inventor for segmented sampling under rated voltage. In the above embodiment, this coefficient changes with the voltage difference base δ. The smaller the voltage difference base δ is, the higher the data acquisition frequency. Although the compensation of the detection slope K0 is more timely, the amount of computational data carried by the main control device is larger, and the chip heats up more. Conversely, when the voltage difference base δ is larger, the data acquisition frequency is relatively lower, resulting in untimely compensation of the detection slope K0 and coarse, inaccurate compensation data. The inventors have discovered through research that when the voltage difference base δ is selected between 2V and 10V, the accuracy of the compensation slope ΔK can be improved to a certain extent, and the compensation reference coefficient B is selected between 1 / 110 and 1 / 22. Of course, the compensation reference coefficient B can also be independent of the choice of voltage difference base δ, and the compensation reference coefficient B can be set to a fixed value. For example, the compensation reference coefficient B can be set to a fixed value between 1 / 110 and 1 / 22, while the voltage difference base δ is still selected as 5V, so that the acquisition frequency and the compensation frequency are inconsistent. Although this scheme can also compensate for the detection slope, the compensation will have a large roughness and low compensation accuracy.

[0067] It should also be noted that in this embodiment, the compensation factor ω is the ratio of the voltage difference ΔV to the voltage difference base δ. Since the voltage difference ΔV can be positive or negative, the compensation factor ω can also be positive or negative. Under normal circumstances, the compensation factor is directly obtained by the ratio of the voltage difference ΔV to the voltage difference base δ. It can be either a decimal or an integer. To improve the calculation rate and facilitate program settings, the compensation factor ω can also be rounded to an integer.

[0068] It should also be noted that in this embodiment, the voltage difference ΔV between the rated voltage and the dynamic voltage is generally selected to be -40V to 40V, preferably within -20V to 20V, because both excessively low and excessively high dynamic voltages will affect the performance of the liquid heater. For example, if the dynamic voltage is too low, the machine cannot start, while excessively high voltages will cause damage such as burn-out. Furthermore, it should be noted that in this embodiment, the slope K of different temperature rise references stored in the main control device is a fixed slope value. After compensation, the slope K... B When the slope value is equal to a certain value, the beverage is prepared according to the production capacity corresponding to that slope value; and the compensated slope K obtained through the above method... B If the slope is not equal to any given slope value, the beverage is prepared using the production capacity corresponding to the nearest slope value. Of course, the temperature rise baseline slope K can also be understood as a slope range, as long as the compensated slope K... B By determining the corresponding production capacity within the range of the temperature rise reference slope K stored in the main control device.

[0069] Through research, the inventors discovered that, for the liquid heater in this embodiment, during the beverage preparation process, a compensation slope is obtained based on the voltage difference between the rated voltage and the dynamic voltage. The detected slope is then compensated to obtain a compensated slope. Based on the relationship between the compensated slope and the temperature rise reference slope, the beverage preparation capacity can be obtained. According to the preparation capacity, the system will select a matching target preparation program to prepare the beverage. Therefore, the beverage preparation method using the liquid heater in this embodiment does not require a voltage stabilizing device for the liquid heater. It can still use a temperature sensing element to detect the temperature change of the liquid and determine the amount of water added to the preparation container, i.e., the preparation capacity, through the judgment logic set in the system. Moreover, the obtained preparation capacity is relatively accurate. Compared to existing beverage preparation methods using liquid heaters, the beverage preparation method using a liquid heater in this embodiment does not require users to have a voltage stabilizer in their home, nor does it require users to strictly add water to the water level line. Furthermore, the beverage preparation method using a liquid heater in this embodiment can also be applied to products that do not have a water level line on the container or automatic water filling. Moreover, even if the mains voltage fluctuates, the above method can obtain a relatively accurate preparation capacity and determine the corresponding target program for beverage preparation based on the preparation capacity. It also reduces the safety risks of beverage overflow or undercooked beverages due to abnormal selection of the preparation program.

[0070] Of course, in this embodiment, the temperature rise reference slope is obtained before the product leaves the factory by heating the beverage to a reference temperature rise value at a constant heating power under rated voltage. The reference temperature rise value can be understood as the difference between the second temperature and the first temperature. Therefore, when obtaining the detection slope, it is also required that the beverage be heated to the same reference temperature rise value under dynamic voltage. The heating power required to heat the beverage from the first temperature to the second temperature under dynamic voltage is the dynamic heating power, and the ratio of constant heating power to rated voltage must be equal to the ratio of dynamic heating power to dynamic voltage. In this embodiment, the constant heating power is not limited to the rated heating power of the liquid heater disclosed in this embodiment. For household liquid heaters or food processors, the constant heating power can also be selected as a constant value between 300W and 1200W. For ease of control by the main control device, the constant heating power is generally selected as the rated heating power of the machine.

[0071] In addition, in this embodiment, the liquid heater needs to be heated to the first temperature first. The main purpose is to facilitate the acquisition of the heating time and to determine the detection slope K0. The difference between the second temperature and the first temperature is the reference temperature rise value. For this embodiment, the reference temperature rise value is not less than 30°C. Since the temperature sensing element itself has a detection lag, if it is less than 30°C, the heating time will be too short, the detection will be inaccurate, and the calculation of the detection slope K0 will be inaccurate.

[0072] It should be noted that the above-described structure and parameter selection in this embodiment can also be applied to other embodiments of the present invention.

[0073] Example 2:

[0074] like Figure 4 , Figure 5 The diagram shown is a structural schematic of the second embodiment of the present invention. In this embodiment, the liquid heater is a food processing machine with a bottom-mounted motor, which can make beverages such as soy milk. It includes: a production container 1, which in this embodiment is a glass container with an open bottom. A heating plate 4 is provided at the bottom of the glass container, and a temperature measuring element (not shown) for detecting the temperature of the liquid inside the glass container is provided on the heating plate 4. A transparent outer shell 5 is fitted over the outside of the glass container. A detection plate 8 for detecting foam overflow signals is provided in the interlayer between the transparent outer shell 5 and the glass container. A base 6 is connected to the bottom of the transparent outer shell 5. A motor 7 is provided inside the base 6. A rotating shaft 71 driven by the motor 7 passes through the heating plate 4 and extends into the glass container. A crushing device 9 is provided inside the glass container and installed at the end of the rotating shaft 71. A main control device (not marked in the figure) is also provided inside the base 6, and the main control device is electrically connected to the heating plate 4, the temperature measuring element, the detection plate 8, and the motor 7.

[0075] In this embodiment, multiple capacitor plates 81 are provided on the side of the detection plate 8 facing the glass container. The multiple capacitor plates 81 are respectively used as anti-overflow positions for pulping at different initial water levels, so that there can be a corresponding anti-overflow position for detecting foam overflow signals at each initial water level.

[0076] This example demonstrates the preparation of 900ml soy milk beverage. Figure 6 The image shows the pulping process of the food processing machine in this embodiment:

[0077] S1: Add water and soybeans to the container and start the soy milk function;

[0078] S2: The heating device first heats the water in the preparation container from room temperature to a first temperature, and then heats the water in the preparation container from the first temperature to a second temperature, and obtains the heating time Δt during the process of heating from the first temperature to the second temperature, and calculates the detection slope K0; K0=ΔT / Δt; In this embodiment, the first temperature heating T1=30℃, the second temperature T2=70℃, wherein the difference between the second temperature and the first temperature ΔT=40℃.

[0079] S3: Detect the dynamic voltage V1. Based on the voltage difference ΔV between the rated voltage V0 and the dynamic voltage V1, determine the compensation slope ΔK, and compensate for the detection slope K0 to obtain the compensated slope K. B Furthermore, the heating process is accompanied by the stirring action of the pulverizing device;

[0080] S4: Based on the compensated slope K B The manufacturing capacity of the container is determined by its relationship with the preset temperature rise baseline slope K.

[0081] S5: Determine the pulping process based on the production capacity, and determine the corresponding capacitor plate on the detection plate as an anti-overflow position for foam overflow signal detection based on the production capacity and pulping process;

[0082] S6: Crushing and boiling the slurry;

[0083] S7: Beverage preparation complete, alarm notification issued.

[0084] This embodiment is the same as Embodiment 1. The main control device has multiple temperature rise reference slopes corresponding to different production capacities under the rated voltage, which can be referred to Table 1 in Embodiment 1.

[0085] Furthermore, in this embodiment, the compensation slope ΔK is obtained based on the voltage difference ΔV between the rated voltage V0 and the dynamic voltage V1, and the detection slope K0 is compensated to obtain the compensated slope K. B Then, based on the compensated slope K B Based on the relationship with the temperature rise baseline slope K, the production capacity is obtained, and finally, the beverage is produced according to the production capacity.

[0086] Similarly, in this embodiment, the voltage difference ΔV is the value of the rated voltage V0 minus the dynamic voltage V1. When the rated voltage V0 is greater than the dynamic voltage V1, the voltage difference ΔV is positive; when the rated voltage V0 is less than the dynamic voltage V1, the voltage difference ΔV is negative. Obtaining the compensation slope ΔK includes: pre-setting a relationship data table with a one-to-one correspondence between voltage difference ΔV and compensation slope ΔK; and searching for the compensation slope ΔK corresponding to the voltage difference ΔV according to the relationship data table.

[0087] Through research, the inventors discovered that, based on the standard 220V mains voltage, the voltage difference typically used by residents fluctuates within the range of -20V to 20V. Based on repeated research, the inventors obtained the corresponding compensation slope ΔK for the voltage fluctuations within this range. As shown in Table 2 below, different voltage differences ΔV and different compensation slopes ΔK are compiled into a relational data table, which is stored in the main control device for system recall when using the food processing machine of this embodiment.

[0088] Table 2. Relationship between compensation slope ΔK and voltage difference.

[0089]

[0090] In this embodiment, taking a rated voltage V0 = 220V and a dynamic voltage V1 = 230V as an example, based on the heating time Δt of heating a beverage from 30℃ (first temperature) to 70℃ (second temperature) under a dynamic voltage V1 = 200V, the detection slope K0 = ΔT / Δt is obtained. Then, based on the voltage difference ΔV (-10V) between the rated voltage V0 (220V) and the dynamic voltage V1 (230V), according to the relationship data table in Table 2 above, the compensation slope ΔK = -C3 is obtained. The detection slope K0 is then compensated to obtain the compensated slope K. B K B =K0 + ΔK, then based on the compensated slope K B Based on the relationship with the temperature rise baseline slope K, refer to Table 1 to determine the production capacity. For example... Figure 7 The figure shows the relationship between the detection slope K0 and the temperature rise reference slope K in this embodiment. Under the rated voltage V0 (220V), the temperature rise reference slope K = A4 corresponds to a production capacity of 900ml. Since the dynamic voltage V1 (230V) is greater than the rated voltage V0, the heating time Δt is shorter when heating the beverage to the same reference temperature rise value. Therefore, the obtained detection slope K0 is offset upwards relative to the temperature rise reference slope K = A4, requiring compensation for the detection slope K0. In this embodiment, the shaded area is used as the compensation slope ΔK. By referring to Table 2 above and finding the relationship between the voltage difference ΔV and the compensation slope ΔK, the compensation slope ΔK = -C3 is obtained. Here, -C3 is a negative value. The detection slope K0 is negatively compensated using the compensation slope ΔK, thus obtaining the compensated slope K. B =K0+ΔK=K0-C3, then determine the slope K after compensation according to Table 1. B =K=A4, which determines the production capacity to be 900ml.

[0091] Similar to Example 1, when the compensated slope K B If the slope K is equal to a certain temperature rise reference slope, then the production capacity corresponding to that temperature rise reference slope K can be determined, which is the amount of water added to the production container during this pulping process. And when the compensated slope K... B If the temperature rise slope K is not equal to any of the temperature rise reference slopes K, then the production capacity corresponding to the nearest temperature rise reference slope K is used as the amount of water added to the production container for this pulping. Of course, the temperature rise reference slope K can also be a slope range, and different slope ranges correspond one-to-one with different production capacities. When the compensated slope is within a slope range, the production capacity corresponding to that slope range is used for beverage production.

[0092] Once the production capacity is determined, the main control device will select the corresponding pulping program to produce the slurry. At the same time, it will also assign a capacitor plate corresponding to the production capacity as an anti-overflow position to detect foam overflow signals.

[0093] Using the method described in this embodiment for beverage preparation allows for relatively accurate determination of the preparation capacity even amidst fluctuations in mains voltage and the absence of a water level mark on the container. Furthermore, by determining the pulping process and implementing an anti-overflow mechanism to detect foam overflow, the food processor can achieve intelligent beverage preparation, resulting in more efficient and energy-saving production and effectively preventing beverage preparation abnormalities. This embodiment possesses the same beneficial effects as Embodiment 1, which will not be repeated here.

[0094] It should be noted that, in this embodiment, the detection plate is only used for detecting foam overflow signals in a closed loop. Of course, as described in the background section of this application, the structure of the detection plate is not limited to the solution disclosed in this embodiment, and can also be as follows... Figure 8 As shown, the detection plate is equipped with multiple capacitor plates, including multiple first capacitor plates 811 located at the bottom of the detection plate and multiple second capacitor plates 812 located at the top of the detection plate. The multiple second capacitor plates 812 are used to detect foam overflow signals at anti-overflow positions corresponding to different production capacities. The multiple first capacitor plates 811 can be used to verify the initial water level detection (i.e., production capacity detection), further confirming whether the initial water level obtained by the above method is correct, greatly improving the accuracy and reliability of the initial water level detection in the food processing machine. At this point, the detection plate has both water level detection and foam overflow signal detection functions.

[0095] It should also be noted that, in this embodiment, the multiple capacitor electrodes are not limited to being fixed to the detection plate and then mounted on the outer wall of the glass container. Alternatively, multiple capacitor electrodes can be directly mounted on the outer wall of the glass container to detect water level and foam overflow signals. Of course, there are many other ways to install capacitor electrodes that utilize the principle of air gap detection for liquid level, which will not be elaborated upon in this embodiment.

[0096] Furthermore, it should be noted that the liquid heater of the present invention is not limited to the integrated motor and cup body food processor and the health pot for making beverages disclosed in the embodiments of the present invention. It can also be a soy milk maker with the motor mounted on top, a blender with the cup body and base separated, or a hands-free food processor capable of automatic water intake, automatic liquid discharge, and automatic cleaning. Moreover, the food processor of the present invention can also be applied to heating appliances for boiling liquids, making rice paste, etc., such as electric kettles and health pots.

[0097] Those skilled in the art will understand that this invention includes, but is not limited to, the contents described in the accompanying drawings and the specific embodiments above. Any modifications that do not depart from the functional and structural principles of this invention will be included within the scope of the claims.

Claims

1. A method for preparing beverages using a liquid heater, characterized in that: The manufacturing method includes: Multiple temperature rise reference slopes corresponding to different manufacturing capacities under preset rated voltage; The detection slope is obtained based on the heating time of the beverage from the first temperature to the second temperature under dynamic voltage. The compensation slope is obtained based on the voltage difference between the rated voltage and the dynamic voltage. The detection slope is then compensated using the compensation slope to obtain the compensated slope. Based on the relationship between the compensated slope and the temperature rise baseline slope, the production capacity of this beverage is obtained for beverage production.

2. The beverage preparation method using a liquid heater according to claim 1, characterized in that: Obtaining the compensation slope includes: Preset compensation reference coefficient and voltage difference base; The compensation factor is obtained based on the ratio of the voltage difference to the base voltage difference. The compensation slope is a scaling of the detection slope by multiplying the compensation reference coefficient by the compensation factor.

3. The beverage preparation method using a liquid heater according to claim 2, characterized in that: The compensation reference coefficient is the ratio of the voltage difference base to the rated voltage.

4. The beverage preparation method using a liquid heater according to claim 2, characterized in that: The compensation factor is the ratio of the voltage difference to the base voltage difference, rounded to the nearest integer.

5. The beverage preparation method using a liquid heater according to claim 1, characterized in that: Obtaining the compensation slope includes: A data table showing the one-to-one correspondence between preset voltage difference and compensation slope; The compensation slope corresponding to the voltage difference is found by referring to the relational data table.

6. The beverage preparation method using a liquid heater according to claim 1, characterized in that: The dynamic voltage is obtained by sampling at predetermined time intervals and averaging the results.

7. The beverage preparation method using a liquid heater according to claim 6, characterized in that: The predetermined time is 50ms to 200ms.

8. The beverage preparation method using a liquid heater according to claim 1, characterized in that: The difference between the second temperature and the first temperature is the reference temperature rise value. The reference temperature rise slope is the reference temperature rise value obtained by heating the beverage with constant heating power under rated voltage. The heating power used to heat the beverage from the first temperature to the second temperature under dynamic voltage is the dynamic heating power. The ratio of the constant heating power to the rated voltage is equal to the ratio of the dynamic heating power to the dynamic voltage.

9. The beverage preparation method using a liquid heater according to claim 8, characterized in that: The constant heating power is the rated power under the rated voltage; Alternatively, the constant heating power is 300W to 1200W.

10. The beverage preparation method using a liquid heater according to claim 1, characterized in that: The temperature rise reference slope is the slope range, and different slope ranges correspond one-to-one with different production capacities. When the compensated slope is within the slope range, the beverage is made with the production capacity corresponding to that slope range. Alternatively, the temperature rise reference slope is the slope value, and different slope values ​​correspond one-to-one with different production capacities. When the compensated slope is equal to the slope value, the beverage is produced using the production capacity corresponding to that slope value. Alternatively, the temperature rise reference slope is the slope value, and different slope values ​​correspond one-to-one with different production capacities. When the compensated slope is not equal to the slope value, the production capacity corresponding to the nearest slope value is used for beverage production.

11. The beverage preparation method using a liquid heater according to claim 1, characterized in that: The difference between the second temperature and the first temperature is not less than 30°C; Alternatively, the voltage difference is -40V to 40V; Alternatively, the liquid heater may include a glass container, and the outer wall of the glass container may be provided with multiple capacitor plates for detecting foam overflow signals in the air, and different manufacturing capacities may have corresponding capacitor plates for detecting overflow signals.

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