CN118177620A

CN118177620A - Method for manufacturing beverage with food material by liquid heater

Info

Publication number: CN118177620A
Application number: CN202410605188.6A
Authority: CN
Inventors: 王旭宁; 张小川
Original assignee: Joyoung Co Ltd
Current assignee: Joyoung Co Ltd
Priority date: 2024-05-16
Filing date: 2024-05-16
Publication date: 2024-06-14
Anticipated expiration: 2044-05-16
Also published as: CN118177620B

Abstract

The invention provides a method for manufacturing beverage with food materials by a liquid heater, which relates to a method for manufacturing beverage with food materials by a liquid heater. The method for manufacturing the beverage with the food material by the liquid heater is used for solving the technical problems that the size and the density of foam change along with the change of the temperature and the concentration of the beverage in the single beverage manufacturing process, and the foam detection accuracy and the detection noise interference cannot be balanced by using a single amplification factor in the prior art.

Description

Method for manufacturing beverage with food material by liquid heater

Technical Field

The invention relates to the technical field of methods for manufacturing beverage with food materials by a liquid heater, in particular to a method for manufacturing beverage with food materials by a liquid heater.

Background

In modern kitchen life, the use of liquid heaters is increasingly common, and the liquid heaters range from health preserving kettles to soymilk machines, wall breaking machines and other devices with complex functions. These devices serve different beverage making needs due to their specific mode of operation and processing purpose.

The health preserving kettle is specially used for stewing, such as tremella soup, nutritious porridge and the like by using a precise temperature control system and a preset program. The main processing technology is slow stewing, so that sugar and starch in food materials can be fully separated out into liquid, and the beverage is gradually thickened and is accompanied with the generation of a large amount of foam. The stewing process of the health preserving kettle keeps the nutrition of the food materials, but brings the potential problem of foam overflow.

The wall breaking machine and the soybean milk machine not only heat but also crush food materials through the built-in high-speed rotating blade. The wall breaking machine is mainly used for manufacturing fruit and vegetable juice, soybean milk and milk shake, and breaks the cell wall of the food material through strong stirring, so that nutrients are easier to absorb, and meanwhile, air is introduced through rapid blade rotation, so that foam generation is promoted. The treatment mode effectively improves the contact area of the food material and the liquid, accelerates the release of the nutrient components, but also increases the overflow risk due to the increase of the generation of foam.

The soymilk machine is focused on the preparation of bean beverage, and fine soymilk is prepared through a series of procedures such as soaking, grinding, heating and the like. The legume food material releases a large amount of protein during heating, causing the beverage to thicken and foam. The soaking step in the process further promotes nutrient release, but also increases the possibility of foam generation.

In the use process of the liquid heater, especially when the beverage such as tremella, rice porridge, soybean milk and the like which is easy to generate foam is manufactured, along with the increase of heating time, the components of food materials in the beverage are gradually released, so that the concentration and viscosity of the beverage are increased, a large amount of foam is formed, the foam is difficult to break, and further the foam is accumulated and overflows. Spilled foam may adhere to the heater surface and surrounding areas and be cumbersome to clean. In addition, foam spillage can cause electrical shorting, increasing the risk of electrical shock or fire.

To avoid the problem of foam spillage, the original liquid heater is spill-proof by means of a contact electrode or probe. As disclosed in the prior art CN90100704.8, the liquid heater is provided with a probe in a pot cover, and the probe detects whether the foam overflows by detecting the resistance formed by the foam adhered on the wall surface of the heating container or between the probes.

However, for a single beverage making, the beverage becomes thick after boiling, the beverage is easy to remain between the probe and the wall surface of the liner, and the resistance of the beverage becomes thick can also change, so that the accuracy of probe detection is affected. In addition, the probe needs to go deep into the heating container to contact with the beverage, which is unfavorable for cleaning the heating container.

In view of these limitations of contact electrodes, liquid heater designs have increasingly employed non-contact capacitive pole pieces for foam detection. The capacitor pole pieces are arranged on the outer wall of the heating container, and the original signals of the non-contact capacitor pole pieces are obviously different under the conditions of water and no water. When the capacitor pole piece is at a height without water, the medium of the capacitor pole piece is air, and the dielectric constant of the air is relatively low, usually about 1. Therefore, in the anhydrous state, the capacitor pole piece outputs a lower original signal. When water exists at the height of the capacitor pole piece, the water is used as a medium, and the dielectric constant of the water is far higher than that of air, and is usually about 80. Therefore, in the water state, the original signal output by the polar plate is also enhanced.

Therefore, the non-contact type capacitor pole piece detects the existence of foam and the height of the foam through the change of the dielectric constant. The detection mode does not need to be in direct contact with liquid, is safe and reliable, and is gradually widely applied to liquid heaters. For example, prior art CN97225228.2 discloses an anti-overflow multifunctional control device for electrothermal film glass (pot), comprising three conductive film type liquid level sensing elements (capacitor pole pieces) fabricated on the outer surface of electrothermal film glass. The non-contact detection not only avoids the need of a foam and liquid direct contact detection device, reduces the difficulty of cleaning, but also improves the detection accuracy and the equipment reliability, thereby adjusting the heating state of the heating element when the foam quantity exceeds a preset threshold value, such as reducing the heating power or stopping heating, so as to protect the safety of a liquid heater and a user.

In the prior art, original signals of liquid and foam are collected by a non-contact type capacitor pole piece, and then the original signals are subjected to signal processing and signal judgment by a processing chip or a circuit. Based on the judgment results, the heating state of the heating element is adjusted to realize the overflow prevention function. The key to this process is to convert the weak original signal (which is still weak even though the dielectric coefficients of the different media are different) into an amplified signal that can be analyzed and processed, especially when distinguishing between spill and non-spill conditions. For this reason, the amplification circuit becomes an indispensable part of the system, and its amplification factor directly affects the sensitivity and accuracy of the detection system.

The liquid level is detected before the liquid heater detects foam, and in the process of making drinks once, the amplification factor of the liquid heater in normal temperature liquid level can be detected in the prior art, and the amplification factor is fixedly used in the process of making drinks once.

However, the dielectric constant of the foam is between that of water and air, the strength of the original signal of the foam obtained by the capacitor pole piece is low, and whether the foam overflows or not cannot be accurately detected by using the amplification factor for measuring the liquid level height.

If the larger amplification factor is directly set, the higher original signal value is amplified by the same amplification factor along with the increase of the concentration of the beverage, the larger amplification factor also amplifies the interference signal or interference noise together, and the detection of the chip is possibly interfered, so that misjudgment is caused, the heating is frequently stopped, and the continuous boiling of the beverage cannot be realized.

Disclosure of Invention

The invention aims to provide a method for manufacturing a beverage with food materials by a liquid heater, which is used for solving the technical problems that the size and the density of foam change along with the change of the temperature and the concentration of the beverage in the single beverage manufacturing process, and the foam detection accuracy and the detection noise interference can not be balanced by using a single amplification factor in the prior art.

The embodiment of the application provides a method for manufacturing a beverage with food materials by a liquid heater, which comprises the steps that the liquid heater comprises a heating container and a capacitor pole piece arranged on the outer wall of the heating container, wherein the capacitor pole piece is used for acquiring an original signal for detecting the overflow state of the beverage in the manufacturing process.

In some embodiments of the present invention, the heating container heats the beverage to a first preset temperature with a first power, and the heating container heats the beverage with a second power smaller than the first power in the process of amplifying the original signal with the first amplification factor, and the heating container maintains the beverage in a boiling state with a third power smaller than the second power in the process of amplifying the original signal with the second amplification factor.

In some embodiments of the present invention, in the process that the heating container heats the beverage from the second preset temperature greater than the first preset temperature to the boiling state, the liquid heater amplifies the original signal by using a third amplification factor smaller than the first amplification factor, so as to detect whether the foam generated by heating the food in the heating container overflows;

or, setting a second preset time required for heating the beverage to a boiling state, wherein in the process that the heating container continuously heats the beverage for the second preset time from the second preset temperature, the liquid heater amplifies an original signal by adopting a third amplification coefficient smaller than the first amplification coefficient, and is used for detecting whether foam generated by food materials in the heating container overflows or not.

In some embodiments of the present invention, the liquid heater continuously amplifies the original signal with a first amplification factor from the temperature of the beverage reaching a first preset temperature until the heated beverage is in a boiling state, so as to detect whether the foam generated by heating the food in the container overflows.

In some embodiments of the present invention, a first preset time required for foam change after the drink is boiled is set, and after the drink is kept boiling and the first preset time is finished, a second amplification factor is used to detect whether the foam generated by heating the food material in the container overflows.

In some embodiments of the present invention, the first preset temperature is 76 ℃ to 92 ℃ and the second preset temperature is 95 ℃ to 100 ℃.

In some embodiments of the invention, when the food material is soybean, the first preset temperature is 84 ℃ to 92 ℃; or alternatively, the first and second heat exchangers may be,

When the food material is rice, the first preset temperature is 76-86 ℃; or alternatively, the first and second heat exchangers may be,

When the food material is tremella, the first preset temperature is 82 ℃ to 92 ℃.

In some embodiments of the invention, the second amplification factor is used, and water at 20-30 ℃ can be detected by the liquid heater.

In some embodiments of the present invention, the first amplification factor corresponds to a filtering time that is greater than a filtering time of the second amplification factor.

In some embodiments of the invention, the first amplification factor is two to five times the second amplification factor.

In some embodiments of the invention, the heating vessel is further provided with a stirrer, which is rotated before the original signal is amplified using the second amplification factor.

Compared with the prior art, the embodiment of the invention has at least the following advantages or beneficial effects:

in the single drink preparation process of this embodiment, adopt different amplification factors to in the in-process that the size and the density of foam change along with drink temperature and concentration's change, realize more accurate detection, reduce the influence of noise interference simultaneously.

The beverage temperature is a key factor affecting the foam volume and foam density variation, affecting the choice of amplification factor at different temperatures or different temperature ranges. The first preset temperature reaches the boiling pre-boiling stage, in which the foam is large, the density of the foam is also large, the overflow of the foam is easy to generate, and the amplification factor is more required to be improved, so that the liquid heater is more sensitive to the foam growth, and the original signal is amplified by adopting the first amplification factor. And in the boiling stage of the drink, the foam is smaller, the foam density is higher, the noise influence is reduced, and the second amplification factor is adopted to amplify the original signal.

Drawings

Fig. 1 is a graph showing the trend of the influence of the temperature point of the first amplification factor on the number of interference and the number of overflow in the soybean milk manufacturing process according to the embodiment of the present application.

Fig. 2 is a graph showing the trend of the influence of the temperature point of the first amplification factor on the number of disturbances and the number of overflows in the process of making the rice gruel according to the embodiment of the present application.

Fig. 3 is a trend chart of the influence of the temperature point of the first amplification factor on the number of interference and the number of overflow in the tremella manufacturing process according to the embodiment of the application.

Fig. 4 is a schematic structural diagram of a heating container and a capacitor pole piece according to an embodiment of the present application.

Icon: 1-heating container, 2-capacitance pole piece and 3-stirring piece.

Detailed Description

The following description of the embodiments of the present invention will be made clearly and completely with reference to the accompanying drawings, in which it is apparent that the embodiments described are only some embodiments of the present invention, but not all embodiments. All other embodiments, which can be made by those skilled in the art based on the embodiments of the invention without making any inventive effort, are intended to be within the scope of the invention.

The variation in foam size and density is affected by both the beverage temperature and the beverage preparation time, but the extent to which the two affect the variation in foam volume and density may be different. The temperature of the beverage more directly affects the rate of foam formation and the size of the foam, especially near boiling, the foam tends to increase rapidly and the volume of the foam is also large.

First, beverage temperature is a key factor affecting foam volume and foam density variation. Further influencing the choice of amplification factor at different temperatures or different temperature ranges.

In the process of making the beverage with the food material, the beverage is divided according to the temperature to which the beverage is heated, and at least comprises the following stages, namely a stage of heating from normal temperature to a first preset temperature, a stage of pre-boiling from the first preset temperature to boiling and a boiling stage of the beverage.

1. Before the beverage is heated to the first preset temperature, the temperature of most of the component bubbles in the food material is not reached, the bubbles generated by heating are difficult to stay on the surface of the liquid to form bubbles, the bubbles are very small in the stage, and the density of the bubbles is very low.

2. In the pre-boiling stage from the first preset temperature to boiling, certain substances (such as saponins and the like) in food materials (particularly soybeans and the like) can generate a large amount of foam during the heating to the stage, and a phenomenon similar to boiling is formed. At the same time, the bubble generation in the water liquid before boiling is more severe, the foam is large in this stage, the density of the foam is also large, and the overflow of the foam is easy to occur.

This stage means that in the foam with the same height, the ratio of liquid to air is smaller, and the volume of the air bubble is large but difficult to detect, so that the amplification factor needs to be improved at this stage, and the accuracy of detecting the air bubble is improved. In addition, at the stage, the beverage concentration does not reach the thickness, the volume of the foam is increased rapidly, the foam is easy to overflow, and the amplification factor is required to be improved, so that the liquid heater is more sensitive to the foam growth.

Therefore, in this embodiment, after the liquid heater heats the beverage to the first preset temperature, the first amplification factor is used to amplify the original signal, so as to detect whether the foam generated by heating the food in the container 1 overflows.

3. Most of the substances in the food material (e.g. saponins and proteins etc.) have been dissolved and reacted sufficiently in the boiling phase of the beverage, in which phase the foam becomes smaller, the height at which the foam can be packed becomes smaller, but the density of the foam is relatively greater.

This stage means that in a foam of the same height, the ratio of liquid to air is greater, bubbles are more easily detected, and a smaller amplification factor is used, so if the larger amplification factor is still used at this time, the liquid heater is more easily affected by noise such as condensed water when detecting overflow of the foam.

Therefore, in this embodiment, the beverage maintains a boiling state, and the original signal is amplified by the second amplification factor smaller than the first amplification factor, so as to detect whether the foam generated by heating the food in the container 1 overflows.

Secondly, the main components of different food materials are also different, so that the foam size change and the foam density change process for manufacturing different beverages are also different along with the temperature. For the characteristics of different food materials, the lower limit of the selected first preset temperature may also be different.

1. For soybean milk, the main food material is soybean (the main component is soybean protein).

The soy protein gradually begins to denature before the beverage is heated to the first predetermined temperature, and the denatured protein molecules are more prone to foam in the liquid, but because of their lower temperature, the denatured soy protein is small in proportion, so that at this stage, the foam is low in size and density.

The pre-boiling stage of the first preset temperature to boiling accelerates the denaturation of soy protein (typically begins around 85 ℃) to most soy protein denaturation (peaks typically occur before 90 ℃ to boiling), thus forming foam very easily. In addition, soybean contains saponins and the like, and in the pre-boiling stage, saponins expand by heating (generally, start at around 90 ℃) to generate a large amount of foam, and so-called pseudo boiling is formed. Therefore, for soymilk, the amplification factor needs to be increased before boiling, so that the overflow of foam is avoided.

Most of the soy protein denaturation is completed during the boiling phase of the beverage, and the entire beverage begins to become thick, so that the foam can become finer (the foam size begins to become smaller relative to the pre-boiling phase), denser (the foam density further increases relative to the pre-boiling phase), and the foam is easier to detect, thus reducing the amplification factor and reducing the noise interference with the liquid heater detecting foam spillage.

In some embodiments, 1L of water and 60g of soybeans are used, and the influence of the selection of the first preset temperature on the interference times and the overflow times in the soymilk making process is recorded. When foam overflows from the heating container 1, the number of overflows is increased by one. When the liquid heater detects an overflow, but does not actually overflow, the number of disturbances is increased by one, and the liquid heater also often adjusts the heating power or stops heating.

As shown in fig. 1, through 400 complete soymilk making processes, if the first preset temperature is too low (for example, less than 70 ℃), the capacitor pole piece 2 is frequently affected by noise such as water mist on the inner wall of the heating container 1, and the liquid heater mistakenly considers that the foam overflows, so that the heating power is reduced or the heating is stopped, and the normal making of soymilk by the liquid heater is affected. When the setting of the first preset temperature is not less than 70 ℃, the ratio (interference rate) of the interference times to the total test amount is not more than 1%, so that 70 ℃ is the lowest lower limit of the preparation of the soybean milk with the first preset temperature.

On the other hand, if the first preset temperature is set too high, the liquid heater cannot sensitively detect whether the foam overflows. When the first preset temperature is set to be higher than 92 ℃, the ratio (overflow rate) of the overflow times to the total test amount is higher than 1%, and the overflow phenomenon is obviously increased.

The soybean milk shown in the paper "study of thermal denaturation of soybean protein by DSC" shows that the denaturation temperature of 7S globulin is (70.+ -.2) DEG C, the denaturation temperature of 11S globulin is (90.+ -.2) DEG C, and when the first preset temperature is set to not less than 84 ℃ in combination with the data in FIG. 1, the number of disturbances is 0, so that the first preset temperature can be preferably set to 84 ℃ to 92 ℃.

2. For rice gruel, the main food material is rice (starch as main component).

The rice temperature influence is mainly reflected in gelatinization of starch, and the rice absorbs water and expands before the beverage is heated to a first preset temperature, so that the starch is not easy to enter liquid from the rice at the stage, and foam is difficult to generate.

The starch in the rice begins to gelatinize (typically at 80 ℃ to 86 ℃) from the first preset temperature to the pre-boiling stage of boiling, increasing the viscosity of the beverage, foam is more likely to be generated and overflowed, but most of the starch is not completely gelatinized in this stage, so that the foam size is larger in this stage, but the foam density is not large, and a higher magnification factor is needed to detect the overflow.

In the boiling stage of the beverage, most of starch is gradually and completely gelatinized, the viscosity of the rice porridge is obviously increased, the foam is smaller and denser under the influence of surface tension, and the foam is easier to detect, so that the amplification factor is reduced, and the interference of noise on the detection of foam overflow of the liquid heater is reduced.

In some embodiments, 1.5L of water, 136g of rice, is used to record the effect of the selection of the first preset temperature on the number of disturbances and spills during the porridge making process. When foam overflows from the heating container 1, the number of overflows is increased by one. When the liquid heater detects an overflow, but does not actually overflow, the number of disturbances is increased by one, and the liquid heater also often adjusts the heating power or stops heating.

As shown in fig. 2, through 400 complete porridge manufacturing processes, if the first preset temperature is too low (for example, less than 68 ℃), the capacitor pole piece 2 is frequently affected by noise such as water mist on the inner wall of the heating container 1, and the liquid heater mistakenly considers that foam overflows, so that the heating power is reduced or heating is stopped, and normal manufacturing of the porridge by the liquid heater is affected. When the setting of the first preset temperature is not less than 68 ℃, the ratio (interference rate) of the interference times to the total test amount is not more than 1%, and 68 ℃ is the lowest lower limit of the first preset temperature porridge.

On the other hand, if the first preset temperature is set too high, the liquid heater cannot sensitively detect whether the foam overflows. When the first preset temperature is set to be higher than 86 ℃, the ratio (overflow rate) of the overflow times to the total test amount is higher than 1%, and the overflow phenomenon is obviously increased.

The paper "correlation of characteristic value of Rice starch RVA spectrum and physicochemical index with taste value" indicates that under stirring condition, the gelatinization starting temperature of rice is above 70 ℃. When the first preset temperature is set to be not less than 76 ℃ without stirring, the number of interference times is 0 in combination with the data in fig. 2, so that the first preset temperature may be preferably set to be 76 ℃ to 86 ℃.

3. For tremella Shang Lai, tremella (polysaccharide as main component) is used as main food material.

Before the beverage is heated to the first preset temperature, the tremella swells by absorbing water, and polysaccharide in the tremella just begins to dissolve, so that foam is difficult to generate.

In the pre-boiling stage from the first preset temperature to boiling, the polysaccharide in the tremella begins to be heated and expanded, so that the viscosity of tremella soup is increased, foam is easier to generate and overflow, but most of polysaccharide in the stage is not completely expanded or gelatinized, so that the foam size is larger in the stage, but the foam density is not large, and the overflow needs to be detected by using a higher amplification factor.

In the boiling stage of the beverage, most of polysaccharide is gradually and completely gelatinized, the viscosity of the tremella broth is obviously increased, the tremella broth is influenced by surface tension, foam becomes small and dense, and the foam is easier to detect, so that the amplification factor is reduced, and the interference of noise on detecting foam overflow of a liquid heater is reduced.

In some embodiments, 1.5L of water and 12g of tremella are used, and the influence of the selection of the first preset temperature on the interference times and the overflow times in the tremella soup making process is recorded. When foam overflows from the heating container 1, the number of overflows is increased by one. When the liquid heater detects an overflow, but does not actually overflow, the number of disturbances is increased by one, and the liquid heater also often adjusts the heating power or stops heating.

As shown in fig. 3, through 400 times of complete tremella soup making processes, if the first preset temperature is too low (for example, less than 70 ℃), the capacitor pole piece 2 is frequently affected by noise such as water mist on the inner wall of the heating container 1, and the liquid heater mistakenly considers that foam overflows, so that the heating power is reduced or heating is stopped, and normal tremella soup making by the liquid heater is affected. When the setting of the first preset temperature is not less than 70 ℃, the ratio (interference rate) of the interference times to the total test amount is not more than 1%, and the 70 ℃ is the lowest lower limit of the tremella soup preparation of the first preset temperature.

On the other hand, if the first preset temperature is set too high, the liquid heater cannot sensitively detect whether the foam overflows. When the first preset temperature is set to be higher than 92 ℃, the ratio (overflow rate) of the overflow times to the total test amount is higher than 1%, and the overflow phenomenon is obviously increased. In combination with the data in fig. 1, when the setting of the first preset temperature is not less than 82 ℃, the number of interference times is 0, so that the first preset temperature may be preferably set at 82 ℃ to 92 ℃.

In summary, the lower limit of the first preset temperature is selected to be 70 ℃ according to the highest lower limit of the three main food materials. The specific first preset temperature can be adjusted according to the actual beverage and the actual beverage making program.

The effect of time is represented by the increase of the beverage concentration and the accumulation and change of the foam quantity, and the volume of the foam is generally increased and then decreased with the time.

Third, the heating time of the beverage also affects the foam volume and foam density variation. But also the time for amplifying the original signal with the second amplification factor.

As the heating time of the beverage is longer, starch, protein and other substances in the food material are gradually separated out into the liquid, so that the beverage becomes thick.

In the initial stage of heating, components in the food material just start to precipitate, the dynamic viscosity of the beverage is close to that of water, the volume of bubbles generated by heating liquid is small, the number of bubbles is small, the bubbles are directly broken or discharged from the liquid surface of the beverage, and foam is difficult to generate.

The dynamic viscosity of the beverage is increased along with the time extension, so that conditions for generating and gathering foam are provided; however, the beverage concentration still does not reach a thick state, the surface tension of the foam starts to decrease, the foam density is increased relative to the previous stage in order to form larger foam forming conditions, the foam volume is increased rapidly, and overflow is easy to occur. Therefore, the first amplification factor can be adopted to amplify the original signal at the stage, so that the sensitivity to foam detection is improved.

When the heating is continued and the boiling is maintained, the water evaporates and the substances in the food material are greatly separated out, the drink becomes thick, the surface tension of the foam becomes small, and the volume of the generated foam becomes small. In addition, the ingredients in the food material which are easy to expand and generate bubbles are changed, so that the change of the foam is more stable, and the foam density is higher. Therefore, the original signal can be amplified by the second amplification factor while boiling is maintained, so as to detect whether the foam generated by heating the food material in the container 1 overflows or not, and simultaneously reduce the influence of noise on the foam overflow detection.

Wherein, when heating is continuously carried out and boiling is kept, the foam volume is reduced, and the foam density is larger, and at the moment, the capacitance value of the foam in the capacitor pole piece 2 is close to that in the state of water. Therefore, when the drink maintains a boiling state, the original signal is amplified by the second amplification factor, so that whether foam overflows or not can be detected, and noise interference can be reduced. In some embodiments, the second amplification factor is used, and water at 20-30 ℃ can be detected by the liquid heater.

Fourth, in the prior art, in the single beverage making process, a single amplification factor for measuring the liquid level height is used, the size and density of the foam change along with the change of the temperature and the concentration of the beverage, and the foam detection accuracy and the noise interference may not be balanced. Compared with the prior art, the size and the density of the foam are different under the conditions of different concentrations, temperatures and times of the beverage, and different amplification factors are adopted in the single beverage manufacturing process, so that the foam detection accuracy and noise interference are balanced. And after the first preset temperature, amplifying the original signal by adopting a second amplification factor, and increasing the detection sensitivity. In the process of maintaining the drink in a boiling state, the original signal is amplified by adopting the reference amplification factor, so that the influence of interference signals and noise is reduced.

In some implementations of this embodiment, the liquid heater includes a heating container 1, and a capacitor pole piece 2 disposed on an outer wall of the heating container 1, where the capacitor pole piece 2 is used to detect an overflow state in a beverage making process.

Wherein the heating container 1 may comprise a container liner and a heating element. The container liner can be made of non-metal materials, so that the interference of the metal materials on the detection of the capacitor pole pieces 2 is avoided. The heating element can be a heating tube or a thick film heating element. The heating element can be arranged on the lower side, the peripheral side and the like of the container liner according to actual use conditions.

In some embodiments, the boiling described above may include, by way of example, 100 ℃ and near 100 ℃ conditions, as affected by the air pressure at which the liquid heater is located, etc.

In some embodiments, the amplification factor may be adjusted by, but is not limited to, the following adjustment: 1. changing the feedback resistance or the power supply voltage of the operational amplifier; 2. using a variable resistor or a digital potentiometer; 3. a gain module or a gain integrated circuit is adopted; 4. software controlled gain adjustment.

In some embodiments, at least two reference points need to be determined in order to set the second amplification factor. Typically, the two reference points are anhydrous and hydrated states. In the anhydrous state, the capacitance value of the capacitance pole piece 2 is minimum; in the water state, the capacitance value is the largest. Secondly, the capacitance values in the empty and full states are measured separately using accurate capacitance measuring instruments. Finally, once the capacitance values in the anhydrous state and in the watery state are obtained, the amplification factor of the measured level height can be calculated.

In some embodiments, it was found that the heating power of the heating vessel 1 had a not insignificant effect on the generation of foam and the evaporation of water vapour in the beverage. The heating power is high, the temperature of the beverage rises faster, so that the ingredients in the food material and the water are mixed faster and begin to expand, denature or gelatinize to form more foam; meanwhile, water vapor in the beverage is quickly evaporated, more water mist and condensed water are formed on the inner wall of the heating container 1, and more noise interference is brought. Conversely, if the heating power is low, the temperature rises slowly, the rate and number of foam generation will generally decrease, the rate of evaporation of water vapor in the beverage will be slow, but the heating time will be long.

In the prior art, the heating power of the heating vessel 1 is also adjusted in order to reduce the foam. However, in the prior art, the amplification coefficient is a fixed value in the single beverage making process, and the fixed value amplification coefficient cannot be matched with the heating power at different temperatures.

In some implementations of this example, heating container 1 heats the beverage to a first preset temperature with a first power; in the process that the liquid heater amplifies the original signal by adopting the first amplification factor, the heating container 1 heats the drink by using the second power smaller than the first power; in the process that the liquid heater amplifies the original signal by adopting the second amplification factor, the heating container 1 uses a third power smaller than the second power to keep the drink in a boiling state.

In the above embodiment, in the process of heating the beverage from normal temperature to the first preset temperature, it is often difficult to generate foam, and in order to control the preparation time of the beverage, a larger first power may be used at this stage to rapidly heat the beverage.

In the process of adopting the first amplification factor, the temperature of the beverage is relatively high (not less than 70 ℃), and the beverage is heated by using the second lower power, so that the speed of foam change can be reduced, and the risk of foam overflow is reduced; the evaporation capacity of water vapor can be relatively reduced, in the process of using the second amplification coefficient, the influence of noise brought by water mist and condensed water on the inner wall of the heating container 1 on foam detection is reduced, the foam detection accuracy is further improved, and the influence of noise interference is also reduced.

In the process of amplifying the original signal by the liquid heater by adopting the second amplification factor, the beverage can be kept in a boiling state usually only by smaller third power. The water vapor evaporation capacity of drink boiling is already very big, uses less heating power, can prevent that water vapor evaporation capacity from further increasing, cooperates the second amplification factor, reduces the interference of noise to foam detection as far as possible.

In some embodiments, the first power, the second power, and the third power may refer to maximum powers when heating. In the process of heating the beverage, the beverage may be heated with a constant power at all times, may be heated with a maximum power at this stage intermittently, may be heated with an intermittent cycle gradually rising to the maximum power, or the like, and the heating method is not particularly limited in this embodiment.

In some embodiments, the third power may not be a fixed value while the beverage remains in a boiling state. If it is detected that the foam begins to overflow, the third power may be reduced, causing the foam to collapse. The third power may be reduced to zero watts; the third power may also be gradually reduced until foam overflow is no longer detected.

In some embodiments, it is found that, because the total amount of food is large, in the stage of the beverage approaching boiling, or in a period of time from the pre-boiling to the post-boiling, the foam size is reduced, but the foam density is also continuously increased, at this time, the original signal is amplified by adopting the first amplification coefficient, and noise interference such as water mist and beverage rolling affects the accuracy of the foam; or the original signal is amplified by adopting the second amplification factor at the moment, but the size of the foam is still larger, and the overflow condition of the foam cannot be accurately detected.

To solve the above-mentioned problem, in some implementations of the present embodiment, the liquid heater amplifies the original signal with a third amplification factor smaller than the first amplification factor during heating of the heating container 1 from the second preset temperature greater than the first preset temperature to the boiling state or during continuing to heat from the second preset temperature for the second preset time.

In the above embodiment, in the process from the second preset temperature to boiling or in a period of time after the second preset temperature, the size and density of the foam at this stage are not suitable for amplifying the original signal by using the second amplification factor or the first amplification factor, and the liquid heater amplifies the original signal by using the third amplification factor, which is beneficial to further balancing the foam detection accuracy and noise interference.

In the above embodiment, in the process of amplifying the original signal by the liquid heater using the third amplification factor, the heating container 1 heats the beverage with the fourth power not greater than the second power. The speed of the bubbles floating up is reduced, and the third amplification factor is matched, so that whether the bubbles overflow or not can be accurately identified.

For foods such as soybeans, the stages of high foam volume and low foam density often continue to boiling. Therefore, in some implementations of this embodiment, the above-mentioned liquid heater continues to amplify the original signal with the first amplification factor from the time when the temperature of the beverage reaches the first preset temperature until the heated beverage is in a boiling state, so as to detect whether the foam generated by heating the food material in the container 1 overflows.

For polysaccharide-based food materials such as tremella, the period of foaming with a larger foam volume and a smaller foam density may last until a period of time after boiling because the rate of swelling or gelatinization of the polysaccharide is slower. Thus, a period of time is reserved for the foam to change to a second amplification factor, which is used to detect whether the foam generated by heating the food material in the container 1 overflows after the beverage is kept boiling for a first preset time in some embodiments of the present embodiment. The original signal may be amplified by the first amplification factor or the third amplification factor while maintaining the first preset time, for detecting whether the foam generated by heating the food material in the container 1 overflows. The first amplification factor or the third amplification factor larger than the second amplification factor is adopted in the duration process of the first preset time, the service time of using the larger amplification factor is prolonged, and the second amplification factor can be adopted after the first preset time is over.

In addition, it was found during actual use that the temperature of the beverage of the partial liquid heater may be difficult to measure after the temperature of the beverage reaches the second preset temperature, and thus the beverage reaching the boiling state may not be accurately confirmed, and the use time of the third amplification factor may not be accurately confirmed. Therefore, in some embodiments, the second preset time is set so that the beverage reaches the boiling state after the beverage is continuously heated for the second preset time from the second preset temperature, and the original signal is amplified by the third amplification factor in the second preset time, so as to detect whether the foam generated by heating the food material in the container overflows.

In some embodiments, the first preset time and the second preset time may be adjusted according to different beverage making processes. The first preset time is mainly affected by the food types, and the food with larger polysaccharide proportion (such as tremella) can be set and used. For example, when the food material is tremella, when the drink is 1.5L, when tremella is 12g, the first preset time can be set to 360s, and in the first preset time after the drink reaches boiling, the original signal is amplified by adopting a first amplification factor, and after the first preset time is over, the original signal is amplified by adopting a second amplification factor.

The second preset time depends on the volume of the beverage, and the second preset time needs to be set according to factors such as the volume of the beverage, the heating power at the moment, the second preset temperature and the like. For example, when the beverage is 1.5L, the second preset temperature is set to be 95 ℃, the second preset time is set to be 300s, and after the beverage temperature reaches 95 ℃, the original signal is amplified by adopting a third amplification factor in the process of heating by 350W for 300 s.

In some implementations of this embodiment, the first predetermined temperature is 76 ℃ to 92 ℃ and the second predetermined temperature is 95 ℃ to 100 ℃.

In the above embodiment, with reference to fig. 1-3, the first preset temperature is preferably between 76 ℃ and 92 ℃, after which the foam size and density start to change significantly for most food materials, and also easily overflows.

At temperatures of 95 ℃ to 100 ℃, the beverage has boiled or is close to boiling, and for most food materials, the beverage concentration increasing speed tends to be stable, and the foam has become small and dense and is easier to detect. Therefore, for more accurate detection, the second preset temperature is set to be any temperature from 95 ℃ to 100 ℃, and specific data can be adjusted according to different programs.

In some implementations of this embodiment, the first amplification factor is two to five times the second amplification factor.

In the above embodiment, the multiple of the first amplification factor is specifically selected, so that it is ensured that the variation condition of the size and density of the reaction foam can be accurately detected, and the noise problem caused by excessive amplification is avoided, so that the first amplification factor is set to be two to five times that of the second amplification factor. The specific multiple can be selected from two to five times of the second amplification factor according to the cooking modes of the liquid heater for different food materials.

In some embodiments, the capacitor pole piece 2 has high sensitivity, the first amplification factor does not need to be set to be a very high multiple, and the upper limit of the multiple is selected to be five times of the second amplification factor according to actual use conditions.

In some implementations of this embodiment, the first amplification factor corresponds to a greater filtering time than the second amplification factor.

In the above embodiment, the original signal detected by the capacitor pole piece 2 is amplified while being subjected to the filtering process. The filtering process can remove noise or unwanted frequencies in the signal, thereby improving the accuracy of detection of the foam.

The first amplification factor is greater than the second amplification factor, and the filtering time is increased when the first amplification factor is used for amplifying the original signal, so that the original signal can still be amplified sufficiently, and the amplified signal cannot be distorted or delayed due to the increase of the filtering time.

In some implementations of the present embodiment, the heating container 1 is further provided with a stirring member 3, and the stirring member 3 is rotated before the original signal is amplified by the second amplification factor.

In the above embodiment, different stirring members 3 may be selected for different heating containers 1. The stirring member 3 may be a pulverizing blade, for example, when the liquid heater is a wall breaking machine or a soymilk machine. The stirring member 3 may be a stirring rod, for example, when the liquid heater is a health preserving kettle.

The conversion from a high amplification factor using the first amplification factor or the third amplification factor to the second amplification factor is performed before the amplification of the original signal using the second amplification factor. At this stage, although the beverage overall concentration is high, the beverage concentration distribution is not uniform due to the food material position and the barrier, etc., resulting in the possible presence of individual large-volume foam. In order to increase the accuracy of foam detection, the stirring member 3 rotates to promote the uniformity of the beverage concentration.

In addition, it should be noted that the liquid heater of the present invention is not limited to the food processor with the motor and the cup body integrated in the embodiment of the present invention, but may be a soymilk machine with an upper motor, a wall breaking machine with a separated cup body and a stand, and a food processor without hand washing, which can realize automatic slurry discharging and automatic cleaning. The liquid heater of the present invention can be applied to a heating appliance capable of performing a cooking operation, a rice paste making operation, etc., such as a health preserving kettle, a health preserving pot, etc.

The above is only a preferred embodiment of the present invention, and is not intended to limit the present invention, but various modifications and variations can be made to the present invention by those skilled in the art. Any modification, equivalent replacement, improvement, etc. made within the spirit and principle of the present invention should be included in the protection scope of the present invention.

Claims

1. The method for manufacturing the beverage with the food materials by the liquid heater comprises a heating container and a capacitor pole piece arranged on the outer wall of the heating container, wherein the capacitor pole piece is used for acquiring an original signal for detecting an overflow state in the beverage manufacturing process, and is characterized in that: comprising the steps of (a) a step of,

After the liquid heater heats the beverage to a first preset temperature, amplifying an original signal by adopting a first amplification coefficient, wherein the first amplification coefficient is used for detecting whether foam generated by heating food materials in a container overflows or not, and the first preset temperature is not less than 70 ℃;

and heating the beverage to boiling, and heating the beverage by a liquid heater to maintain the beverage in a boiling state, wherein a second amplification coefficient smaller than the first amplification coefficient is adopted to amplify an original signal and used for detecting whether foam generated by heating food materials in the container overflows or not.

2. The method for making a beverage with food material by a liquid heater as set forth in claim 1, wherein: the heating container heats the beverage to a first preset temperature by adopting first power;

in the process that the liquid heater amplifies the original signal by adopting the first amplification factor, the heating container heats the drink by using the second power smaller than the first power;

In the process that the liquid heater amplifies the original signal by adopting the second amplification factor, the heating container uses third power smaller than the second power to keep the drink in a boiling state.

3. The method for making a beverage with food material by a liquid heater as set forth in claim 1, wherein: in the process that the heating container heats the beverage from a second preset temperature which is higher than the first preset temperature to a boiling state, the liquid heater amplifies an original signal by adopting a third amplification coefficient which is lower than the first amplification coefficient, and the liquid heater is used for detecting whether foam generated by food materials in the heating container overflows or not;

Or, setting a second preset time required for heating the beverage to a boiling state, wherein in the process that the heating container continuously heats the beverage for the second preset time from the second preset temperature, the liquid heater amplifies an original signal by adopting a third amplification coefficient smaller than the first amplification coefficient, and the liquid heater is used for detecting whether foam generated by food materials in the heating container overflows or not.

4. The method for making a beverage with food material by a liquid heater as set forth in claim 1, wherein: the liquid heater is used for continuously amplifying an original signal by adopting a first amplification coefficient from the temperature of the drink to a first preset temperature until the drink is heated to be in a boiling state, and detecting whether foam generated by food materials in the heating container overflows or not.

5. The method for making a beverage with food material by a liquid heater as set forth in claim 1, wherein: and setting a first preset time required by foam change after the drink is boiled, and adopting a second amplification factor after the drink is kept to be boiled and the first preset time is finished, wherein the second amplification factor is used for detecting whether the foam generated by heating the food materials in the container overflows or not.

6. A method of making a food-material-bearing beverage with a liquid heater as in claim 3, wherein: the first preset temperature is 76 ℃ to 92 ℃ and the second preset temperature is 95 ℃ to 100 ℃.

7. The method for making a beverage with food material by a liquid heater as set forth in claim 1, wherein:

when the food material is soybeans, the first preset temperature is 84-92 ℃; or alternatively, the first and second heat exchangers may be,

When the food material is tremella, the first preset temperature is 82-92 ℃.

8. The method for making a beverage with food material by a liquid heater as set forth in claim 1, wherein: the second amplification factor is the amplification factor used by which water at 20-30 ℃ can be detected by the liquid heater.

9. The method for making a beverage with food material by a liquid heater as set forth in claim 1, wherein: the first amplification factor is two to five times the second amplification factor.

10. The method for making a beverage with food material by a liquid heater as set forth in claim 1, wherein: the heating container is also provided with a stirring piece which rotates before the original signal is amplified by the second amplification factor.