阅读说明：本技术 基于酸碱度的数据控制方法、系统及电子设备 (Data control method and system based on pH value and electronic equipment ) 是由 罗春林 苏昌 高琰 于 2021-11-08 设计创作，主要内容包括：本发明提供了一种基于酸碱度的数据控制方法、系统及电子设备,涉及食品设备技术领域,该方法应用于电子设备；电子设备用于控制发酵室的温湿度,还用于控制发酵室中至少一个发酵缸,该方法通过对食品的温度值和pH值进行实时检测,进而获得食品的发酵程度,并根据其发酵程度实时控制发酵室的发酵环境,实现了食品的发酵过程中对发酵环境的实时控制,解决了现有技术中人工检测食品发酵程度时造成的误差大、环境调整周期长的问题,同时提高了食品发酵过程的自动化程度。(The invention provides a data control method, a system and electronic equipment based on pH value, and relates to the technical field of food equipment, wherein the method is applied to the electronic equipment; the method has the advantages that the temperature value and the pH value of food are detected in real time, so that the fermentation degree of the food is obtained, the fermentation environment of the fermentation chamber is controlled in real time according to the fermentation degree, the real-time control of the fermentation environment in the fermentation process of the food is realized, the problems of large error and long environment adjustment period in the manual detection of the food fermentation degree in the prior art are solved, and the automation degree of the food fermentation process is improved.)

1. A data control method based on pH value is characterized in that the method is applied to electronic equipment; the electronic equipment is used for controlling the temperature and the humidity of the fermentation chamber and controlling at least one fermentation cylinder in the fermentation chamber; the method comprises the following steps:

acquiring the temperature value and the pH value of the food in the fermentation tank in real time;

determining fermentation parameters of the food according to the obtained temperature value and the pH value; wherein the fermentation parameter is used to determine the degree of fermentation of the food product;

determining a fermentation environment parameter corresponding to the food under the fermentation parameter by using a preset environment relation curve; wherein the environment relation curve is a corresponding relation curve between the fermentation degree of the food and the temperature and the humidity of the fermentation chamber; the fermentation environment parameter is used for determining the pH value of the fermented food;

sending a control instruction to the fermentation chamber according to the determined fermentation environment parameters; and the control instruction is used for controlling the temperature and the humidity of the fermentation chamber so as to control the pH value of the food according to the temperature and the humidity of the fermentation chamber.

2. The data control method based on pH value according to claim 1, wherein the step of obtaining the temperature value and pH value of the food in the fermentation tank in real time comprises:

controlling a plurality of thermometers in the wall of the fermentation cylinder to measure the temperature values of the food to obtain a plurality of temperature value detection results; controlling a plurality of pH value detection meters in the wall of the fermentation cylinder to measure the pH value of the food to obtain a plurality of pH value detection results;

determining the weighted average value of the obtained detection results of the temperature values as the temperature value of the food; and determining the weighted average of the obtained plurality of pH value detection results as the pH value of the food.

3. The pH-based data control method according to claim 1, wherein the step of determining the fermentation parameters of the food according to the obtained temperature value and the obtained pH value comprises:

determining a fermentation curve and an expected pH value of the food according to the raw material ratio of the food; wherein the fermentation curve is the corresponding relation between the temperature and the pH value of the food during fermentation; the desired pH is the pH reached after fermentation of the food product is completed;

comparing the obtained pH value with the expected pH value to determine the fermentation completion degree of the food;

and determining the fermentation temperature required when the food finishes fermentation under the temperature value according to the determined fermentation completion degree of the food and the fermentation curve, and determining the fermentation temperature required when the fermentation finishes and the fermentation completion degree as the fermentation parameters.

4. The data control method based on pH value according to claim 3, wherein the step of determining the corresponding fermentation environment parameter of the food under the fermentation parameter by using a preset environment relationship curve comprises:

obtaining the fermentation completion degree of the food under the fermentation parameters;

calculating the required temperature and humidity of the fermentation chamber corresponding to the food under the fermentation completion degree according to the environmental relationship curve;

and determining the fermentation temperature required when the food is fermented and the required temperature and humidity of the corresponding fermentation chamber under the fermentation completion degree as the fermentation environment parameters.

5. The pH-based data control method according to claim 1, wherein after sending a control command to the fermenting chamber according to the determined fermentation environment parameter, the method comprises:

the fermentation chamber receives the control instruction, and determines the required temperature and humidity of the fermentation chamber corresponding to the food under the current fermentation completion degree according to the fermentation environment parameters;

acquiring real-time temperature and humidity of the fermentation chamber by using a hygrothermograph which is deployed in the fermentation chamber;

and controlling a temperature regulating device and a humidity regulating device which are arranged in the fermentation chamber in advance, so that the real-time temperature and humidity of the fermentation chamber reach the required temperature and humidity of the fermentation chamber.

6. The data control method based on the pH value according to claim 5, wherein the step of controlling a temperature control device and a humidity control device which are pre-arranged in the fermenting chamber to enable the real-time temperature and humidity of the fermenting chamber to reach the required temperature and humidity of the fermenting chamber comprises the following steps:

comparing the real-time temperature of the fermentation chamber to a desired temperature of the fermentation chamber; comparing the real-time humidity of the fermentation chamber with the required humidity of the fermentation chamber;

if the real-time temperature of the fermentation chamber is higher than the required temperature of the fermentation chamber, controlling the temperature regulation and control device to carry out refrigeration treatment on the fermentation chamber; if the real-time temperature of the fermentation chamber is lower than the required temperature of the fermentation chamber, controlling the temperature regulation and control device to carry out heating treatment on the fermentation chamber;

if the real-time humidity of the fermentation chamber is greater than the required humidity of the fermentation chamber, controlling the humidity regulation and control device to perform dehumidification treatment on the fermentation chamber; and if the real-time humidity of the fermentation chamber is smaller than the required humidity of the fermentation chamber, controlling the temperature regulation and control device to humidify the fermentation chamber.

7. The pH value-based data control method according to claim 5, wherein the temperature regulation device comprises: one or more of air conditioner, fan, heater and refrigerator;

the humidity control device includes: one or more of a humidifier, a dehumidifier and a steam spray can.

8. The data control system based on the pH value is characterized in that the system is applied to electronic equipment; the electronic equipment is used for controlling the temperature and the humidity of the fermentation chamber and controlling at least one fermentation cylinder in the fermentation chamber; the system comprises:

the data acquisition module is used for acquiring the temperature value and the pH value of the food in the fermentation cylinder in real time;

the fermentation parameter determining module is used for determining the fermentation parameters of the food according to the acquired temperature value and the acquired pH value; wherein the fermentation parameter is used to determine the degree of fermentation of the food product;

the fermentation environment parameter determining module is used for determining the fermentation environment parameter corresponding to the food under the fermentation parameter by using a preset environment relation curve; wherein the environment relation curve is a corresponding relation curve between the fermentation degree of the food and the temperature and the humidity of the fermentation chamber; the fermentation environment parameter is used for determining the pH value of the fermented food;

the data control module is used for sending a control instruction to the fermentation chamber according to the determined fermentation environment parameters; and the control instruction is used for controlling the temperature and the humidity of the fermentation chamber so as to control the pH value of the food according to the temperature and the humidity of the fermentation chamber.

9. An electronic device, comprising: a processor and a storage device; the storage device has stored thereon a computer program which, when executed by the processor, performs the steps of the ph based data control method according to any one of claims 1 to 7.

Technical Field

The invention relates to the technical field of automatic control, in particular to a data control method and system based on pH value and an electronic device.

Background

The fermented food has unique taste and flavor, and is well received by the market. The fermented food not only comprises the finished products of fermented food, such as pickled Chinese cabbage, yoghourt and the like; also includes food requiring fermentation in the preparation process, such as biscuit, bread, etc. Taking biscuits as an example, the biscuits are popular with numerous eaters due to the characteristics of low price, rich taste, convenience in carrying, long preservation time and the like. The biscuit is used as fermented wheaten food, the most important link in the making process is fermentation, and the taste of the biscuit is directly determined by the fermentation effect. With the popularization of automatic equipment, the biscuit making process gradually enters automation, but the automation degree of the biscuit fermentation process is lower. In the prior art, when the fermentation degree of the biscuit dough is detected, the detection is mainly realized by a way of manually detecting the pH (hydrogen ion concentration index) value of the biscuit dough, in the actual operation process, a worker usually detects the pH value of the biscuit dough at intervals, and adjusts the temperature and the humidity of a fermentation chamber according to the obtained pH value, so that the adjustment period is long, the reaction is slow, the error of manual detection is large, accurate fermentation is difficult to control, and the quality of a finished product is influenced.

Therefore, the food fermentation process in the prior art still has the problem of low automation degree.

Disclosure of Invention

In view of the above, the present invention provides a data control method, system and electronic device based on pH value, the method detects temperature value and pH value in food fermentation process in real time to obtain fermentation degree of food, and controls fermentation environment of fermentation chamber in real time according to the fermentation degree, so as to realize real-time control of fermentation environment in food fermentation process, solve the problems of large error and long environment adjustment period caused by manual detection of food fermentation degree in the prior art, and improve automation degree of food fermentation process.

In a first aspect, an embodiment of the present invention provides a data control method based on ph, where the method is applied to an electronic device; the electronic equipment is used for controlling the temperature and the humidity of the fermentation chamber and controlling at least one fermentation cylinder in the fermentation chamber; the method comprises the following steps:

acquiring the temperature value and the pH value of food in a fermentation tank in real time;

determining fermentation parameters of the food according to the obtained temperature value and pH value; wherein the fermentation parameters are used for determining the fermentation degree of the food;

determining a fermentation environment parameter corresponding to the food under the fermentation parameter by using a preset environment relation curve; wherein the environment relation curve is a corresponding relation curve between the fermentation degree of the food and the temperature and the humidity of the fermentation chamber; the fermentation environment parameters are used for determining the pH value of the fermented food;

sending a control instruction to the fermentation chamber according to the determined fermentation environment parameters; the control instruction is used for controlling the temperature and the humidity of the fermentation chamber so as to control the pH value of the food according to the temperature and the humidity of the fermentation chamber.

In some embodiments, the step of obtaining in real time the temperature and pH values of the food product in the fermenter comprises:

controlling a plurality of thermometers in the wall of the fermentation vat to measure the temperature value of the food to obtain a plurality of temperature value detection results; controlling a plurality of pH value detection meters in the wall of the fermentation cylinder to measure the pH value of the food to obtain a plurality of pH value detection results;

determining the weighted average value of the obtained multiple temperature value detection results as the temperature value of the food; and determining the weighted average of the obtained plurality of pH value detection results as the pH value of the food.

In some embodiments, the step of determining a fermentation parameter of the food product based on the obtained temperature and pH values comprises:

determining a fermentation curve and an expected pH value of the food according to the raw material ratio of the food; wherein the fermentation curve is the corresponding relation between the temperature and the pH value when the food is fermented; the desired pH is the pH reached after the food fermentation is completed;

comparing the obtained pH value with an expected pH value to determine the fermentation completion degree of the food;

and determining the fermentation temperature required when the food finishes fermentation at a temperature value according to the determined fermentation completion degree and fermentation curve of the food, and determining the fermentation temperature required when the fermentation finishes and the fermentation completion degree as fermentation parameters.

In some embodiments, the step of determining the fermentation environment parameter corresponding to the food under the fermentation parameter by using the preset environment relationship curve includes:

obtaining the fermentation completion degree of the food under the fermentation parameters;

calculating the required temperature and humidity of the fermentation chamber corresponding to the food at the fermentation completion degree according to the environmental relation curve;

and determining the fermentation temperature required when the food is fermented and the required temperature and humidity of the corresponding fermentation chamber under the fermentation completion degree as fermentation environment parameters.

In some embodiments, after sending the control instruction to the fermenting chamber according to the determined fermentation environment parameter, the method further comprises:

the fermentation chamber receives the control instruction, and determines the required temperature and humidity of the fermentation chamber corresponding to the food under the current fermentation completion degree according to the fermentation environment parameters;

acquiring real-time temperature and humidity of a fermentation chamber by using a hygrothermograph which is deployed in the fermentation chamber;

and controlling a temperature regulating device and a humidity regulating device which are arranged in the fermentation chamber in advance, so that the real-time temperature and humidity of the fermentation chamber reach the required temperature and humidity of the fermentation chamber.

In some embodiments, the step of controlling a temperature control device and a humidity control device pre-deployed in the fermentation chamber such that the real-time temperature and humidity of the fermentation chamber reaches the required temperature and humidity of the fermentation chamber comprises:

comparing the real-time temperature of the fermentation chamber with the required temperature of the fermentation chamber; comparing the real-time humidity of the fermentation chamber with the required humidity of the fermentation chamber;

if the real-time temperature of the fermentation chamber is higher than the required temperature of the fermentation chamber, controlling the temperature regulation and control device to carry out refrigeration treatment on the fermentation chamber; if the real-time temperature of the fermentation chamber is lower than the required temperature of the fermentation chamber, controlling the temperature regulation and control device to carry out heating treatment on the fermentation chamber;

if the real-time humidity of the fermentation chamber is greater than the required humidity of the fermentation chamber, controlling a humidity regulation and control device to perform dehumidification treatment on the fermentation chamber; and if the real-time humidity of the fermentation chamber is smaller than the required humidity of the fermentation chamber, controlling the temperature regulation and control device to humidify the fermentation chamber.

In some embodiments, a temperature regulation device comprises: one or more of air conditioner, fan, heater and refrigerator;

the humidity control device includes: one or more of a humidifier, a dehumidifier and a steam spray can.

In a second aspect, the embodiment of the present invention provides a data control system based on ph value, where the system is applied to an electronic device; the electronic equipment is used for controlling the temperature and the humidity of the fermentation chamber and controlling at least one fermentation cylinder in the fermentation chamber; the system comprises:

the data acquisition module is used for acquiring the temperature value and the pH value of the food in the fermentation cylinder in real time;

the fermentation parameter determining module is used for determining the fermentation parameters of the food according to the obtained temperature value and pH value; wherein the fermentation parameters are used for determining the fermentation degree of the food;

the fermentation environment parameter determining module is used for determining the fermentation environment parameters corresponding to the food under the fermentation parameters by using a preset environment relation curve; wherein the environment relation curve is a corresponding relation curve between the fermentation degree of the food and the temperature and the humidity of the fermentation chamber; the fermentation environment parameters are used for determining the pH value of the fermented food;

the data control module is used for sending a control instruction to the fermentation chamber according to the determined fermentation environment parameters; the control instruction is used for controlling the temperature and the humidity of the fermentation chamber so as to control the pH value of the food according to the temperature and the humidity of the fermentation chamber.

In a third aspect, an embodiment of the present invention further provides an electronic device, including: a processor and a memory; the memory has stored thereon a computer program which, when being executed by the processor, carries out the steps of the ph-based data control method mentioned in any of the possible embodiments of the first aspect.

The embodiment of the invention has the following beneficial effects:

the invention provides a data control method, a system and electronic equipment based on pH value, wherein the method is applied to the electronic equipment; the electronic equipment is used for controlling the temperature and the humidity of the fermentation chamber and controlling at least one fermentation cylinder in the fermentation chamber; the method comprises the steps of firstly, acquiring the temperature value and the pH value of food in a fermentation tank in real time; then determining fermentation parameters of the food according to the obtained temperature value and pH value; determining fermentation environment parameters corresponding to the food under the fermentation parameters by using a preset environment relation curve; wherein the environment relation curve is a corresponding relation curve between the fermentation degree of the food and the temperature and the humidity of the fermentation chamber; the fermentation environment parameters are used for determining the pH value of the fermented food; finally, sending a control instruction to the fermentation chamber according to the determined fermentation environment parameters; the control instruction is used for controlling the temperature and the humidity of the fermentation chamber so as to control the pH value of the food according to the temperature and the humidity of the fermentation chamber. According to the method, the fermentation degree of the food is obtained by detecting the temperature value and the pH value of the food in real time, and the fermentation environment of the fermentation chamber is controlled in real time according to the fermentation degree, so that the real-time control of the fermentation environment in the fermentation process of the food is realized, the problems of large error and long environment adjustment period caused by manual detection of the fermentation degree of the food in the prior art are solved, and the automation degree of the food fermentation process is improved.

Additional features and advantages of the invention will be set forth in the description which follows, and in part will be obvious from the description, or may be learned by the practice of the invention as set forth above.

In order to make the aforementioned and other objects, features and advantages of the present invention comprehensible, preferred embodiments accompanied with figures are described in detail below.

Drawings

In order to more clearly illustrate the embodiments of the present invention or the technical solutions in the prior art, the drawings used in the description of the embodiments or the prior art will be briefly described below, and it is obvious that the drawings in the following description are some embodiments of the present invention, and other drawings can be obtained by those skilled in the art without creative efforts.

Fig. 1 is a flowchart of a data control method based on ph value according to an embodiment of the present invention;

fig. 2 is a flowchart of step S101 in a data control method based on ph value according to an embodiment of the present invention;

fig. 3 is a flowchart of step S102 in a data control method based on ph value according to an embodiment of the present invention;

fig. 4 is a flowchart of step S103 in a data control method based on ph value according to an embodiment of the present invention;

FIG. 5 is a flowchart illustrating a control command sent to a fermentation chamber according to a determined fermentation environment parameter in a data control method based on pH according to an embodiment of the present invention;

fig. 6 is a flowchart of step S503 in a data control method based on ph value according to an embodiment of the present invention;

fig. 7 is a schematic structural diagram of a data control system based on ph value according to an embodiment of the present invention;

fig. 8 is a schematic structural diagram of an electronic device according to an embodiment of the present invention.

Icon:

710-a data acquisition module; 720-fermentation parameter determination module; 730-a fermentation environment parameter determination module; 740-a data control module; 101-a processor; 102-a memory; 103-a bus; 104-communication interface.

Detailed Description

To make the objects, technical solutions and advantages of the embodiments of the present invention clearer, the technical solutions of the present invention will be clearly and completely described below with reference to the accompanying drawings, and it is apparent that the described embodiments are some, but not all embodiments of the present invention. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.

The fermented food has unique taste and flavor, and is well received by the market. The fermented food not only comprises the finished products of fermented food, such as pickled Chinese cabbage, yoghourt and the like; also includes food requiring fermentation in the preparation process, such as biscuit, bread, etc. Taking biscuits as an example, the biscuits are popular with numerous eaters due to the characteristics of low price, rich taste, convenience in carrying, long preservation time and the like. The biscuit is used as fermented wheaten food, the most important link in the making process is fermentation, and the taste of the biscuit is directly determined by the fermentation effect. With the popularization of automatic equipment, the biscuit making process gradually enters automation, but the automation degree of the biscuit fermentation process is lower. In the prior art, when the fermentation degree of the biscuit dough is detected, the pH value of the biscuit dough is mainly detected by manual detection, in the actual operation process, a worker usually detects the pH value of the biscuit dough at intervals, and the temperature and the humidity of a fermentation chamber are adjusted according to the obtained pH value, so that the adjustment period is long, the reaction is slow, the manual detection error is large, the accurate fermentation is difficult to control, and the quality of a finished product is influenced.

Therefore, the food fermentation process in the prior art still has the problem of low automation degree.

Based on the above, the embodiment of the invention provides a data control method, a system and an electronic device based on pH value, which are used for detecting the temperature value and the pH value in the food fermentation process in real time to obtain the fermentation degree of food, controlling the fermentation environment of a fermentation chamber in real time according to the fermentation degree, realizing the real-time control of the fermentation environment in the food fermentation process, solving the problems of large error and long environment adjustment period caused by manual detection of the food fermentation degree in the prior art, and simultaneously improving the automation degree of the food fermentation process.

For the convenience of understanding the present embodiment, a detailed description will be given to a data control method based on ph value disclosed in the present embodiment.

Referring to fig. 1, a flow chart of a data control method based on ph value is shown, and the method is applied to an electronic device; the electronic equipment is used for controlling the temperature and the humidity of the fermentation chamber and controlling at least one fermentation cylinder in the fermentation chamber; on the basis of the above-mentioned equipment, the method includes the following steps:

step S101, obtaining the temperature value and the pH value of the food in the fermentation tank in real time.

The fermented food not only comprises the finished products of fermented food, such as pickled Chinese cabbage, yoghourt and the like; also includes food requiring fermentation in the preparation process, such as biscuit, bread, etc. The fermentation process is usually carried out in a corresponding fermenter. Taking the biscuit as an example, well-blended biscuit dough needs to be fermented in the biscuit making process, and the fermented biscuit dough is more fluffy and is more crispy and delicious in taste. The fermentation process of biscuit dough is carried out in specific fermenting room, and the humiture in the fermenting room is comparatively invariable generally speaking, and if need adjust the humiture during the fermentation relevant temperature regulation equipment and humidity control equipment in the fermenting room come the environmental temperature humiture to finely tune. In particular, the biscuit dough is carried out in vats in the fermentation chamber, i.e. the kneaded biscuit dough is left to ferment in these vats.

There are two parameters that are important in the fermentation process of biscuit dough, which are: temperature, pH. The biscuit dough can generate heat in the fermentation process, so that the temperature of the biscuit dough can be increased to a certain extent in the fermentation process, and the fermentation progress can be obtained through the temperature of the dough; the pH value is an index for measuring the pH value of the biscuit dough and is also an important parameter for fermentation, the pH value directly determines the fermentation progress of the biscuit dough, on the premise that the raw material proportion of the biscuit dough is certain, the final pH value of the fermented biscuit dough is also a fixed value, and the change of the pH value in the fermentation process has a certain rule, so the fermentation progress can be obtained by obtaining the pH value of the biscuit dough.

Because the biscuit dough is statically fermented in the fermentation cylinder, the temperature value and the pH value of the biscuit dough are obtained by related sensors in the fermentation cylinder. The acquisition process of the temperature value and the pH value is real-time, which is obviously more efficient than the manual data acquisition mode in the prior art during manual detection.

Step S102, determining fermentation parameters of the food according to the obtained temperature value and pH value; wherein the fermentation parameter is used for measuring the fermentation degree of the food.

During the biscuit fermentation process, the fermentation parameter is used for measuring the fermentation degree of biscuit dough, and is determined according to the acquired temperature value and pH value. According to the above description, the temperature value and the pH value of the biscuit dough are closely related to the fermentation progress, and on the premise that the raw material proportion of the biscuit dough is certain, the corresponding relation between the temperature value and the fermentation progress and the corresponding relation between the pH value and the fermentation progress can be directly obtained. Since the fermentation parameter is the progress of measuring the fermentation, it can be described by the related percentage parameter, if the parameter is 0%, it indicates that the fermentation is not yet performed; at 100% it indicates that fermentation is complete. The leavening parameters may also include parameters such as remaining leavening time, pH differential, etc., which are analogous to the development of the leavening dough of the cookie.

Step S103, determining fermentation environment parameters corresponding to the food under the fermentation parameters by using a preset environment relation curve; wherein the environment relation curve is a corresponding relation curve between the fermentation degree of the food and the temperature and the humidity of the fermentation chamber; the fermentation environment parameters are used for determining the pH value of the fermented food.

After the fermentation parameters of the biscuit dough are determined in the biscuit fermentation process, the obtained fermentation process of the biscuit dough and relevant data such as time, temperature, pH value and the like of fermentation are shown, and the subsequent fermentation process is controlled by utilizing the data. Specifically, the environmental relationship curve is used for determining the corresponding fermentation environmental parameter of the biscuit dough under the current fermentation parameter. The environmental relationship curve represents the corresponding relationship between the fermentation progress of the biscuit dough and the environmental parameters of the fermentation chamber, in other words, under the current fermentation condition of the biscuit dough, the target fermentation parameters are converted into the temperature and humidity of the fermentation chamber, and the biscuit dough is controlled to complete the final fermentation in the rest fermentation process. For example, if the fermentation parameters include parameters such as temperature, pH, remaining time, fermentation progress, etc. of the biscuit dough, the parameters are compared by using a preset environmental relationship curve. If the temperature of the biscuit dough is found to be higher than the temperature required in the environmental relationship curve in the comparison process, the temperature value of the fermenting chamber in the obtained fermenting environmental parameter is relatively low, so that the ambient temperature of the biscuit dough is reduced, and the biscuit dough is fermented in a reasonable temperature range.

Step S104, sending a control instruction to the fermentation chamber according to the determined fermentation environment parameters; the control instruction is used for controlling the temperature and the humidity of the fermentation chamber so as to control the pH value of the food according to the temperature and the humidity of the fermentation chamber.

And after the fermentation environment parameters are determined, generating related control instructions and sending the control instructions to the fermentation chamber. Specifically, the fermentation environment parameters are reference parameters for adjusting the temperature and the humidity of the fermentation chamber, the temperature and the humidity of the fermentation chamber are controlled through the generated control instruction, and the pH value of the food is adjusted along with the change of the temperature and the humidity of the fermentation chamber. In some embodiments, a temperature regulation device comprises: one or more of air conditioner, fan, heater and refrigerator; the air conditioner can adjust the temperature of the fermentation chamber by setting corresponding temperature and a cold air and hot air mode; the fan can reduce the temperature of the fermentation chamber by increasing the air flow; the heater and the refrigerator adjust the temperature of the fermentation chamber through corresponding heating and refrigerating devices, finally adjust the temperature of the fermentation chamber to a temperature range corresponding to the fermentation environmental parameters, further adjust the fermentation degree of the food, and further control the pH value of the food.

The humidity control device includes: one or more devices of a humidifier, a dehumidifier and a steam spraying kettle, wherein the humidifier is used for improving the humidity of the fermentation chamber; the dehumidifier is used for reducing the humidity of the fermentation chamber; the steam watering can is similar to a high-pressure nozzle, and the humidity of the fermenting chamber can be increased by water sprayed from the watering can, so that the humidity of the fermenting chamber can be adjusted, and the fermenting process of the biscuit dough can be controlled.

Through the complete flow of the data control based on the pH value, the key point for controlling the fermentation is to accurately acquire the temperature value and the pH value of the food. In a specific implementation process, the temperature measurement and the pH measurement can be implemented by deploying a plurality of thermometers and pH meters, so in some embodiments, the step S101 of obtaining the temperature value and the pH value of the food in the fermentation tank in real time, as shown in fig. 2, includes:

step S201, controlling a plurality of thermometers in the wall of a fermentation vat to measure temperature values of food to obtain a plurality of temperature value detection results; and controlling a plurality of pH value detection meters in the wall of the fermentation cylinder to measure the pH value of the food to obtain a plurality of pH value detection results.

Taking biscuit fermentation as an example, in an actual scene, the volume of biscuit dough is generally large, and the temperature at the bottom of the fermentation cylinder and the temperature at the top of the fermentation cylinder have certain temperature difference, so that a plurality of thermometers can be deployed in the cylinder wall of the fermentation cylinder and can be longitudinally arranged according to different heights, so that temperature values of the biscuit dough at different heights in the fermentation cylinder are obtained, and the temperature values are summarized to obtain a more accurate temperature value of the biscuit dough.

The pH value is obtained in a manner similar to the temperature value, and the pH value of the biscuit dough is measured in a manner of arranging a plurality of pH value detectors, which is not described again.

Step S202, determining the weighted average value of the obtained detection results of the temperature values as the temperature value of the biscuit dough; and determining a weighted average of the plurality of pH measurements obtained as the pH of the biscuit dough.

The temperature value detection results obtained at different heights of the fermentation cylinder need to be combined with respective weights to determine the final temperature value of the dough. Generally, since the dough at the top of the jar is exposed to air and dissipates heat relatively quickly, the temperature measured by the thermometer near the top of the jar is relatively low; the heat quantity of the dough near the bottom of the fermentation cylinder in the fermentation process is difficult to dissipate and is accumulated in the dough, so the temperature measured by the thermometer of the dough near the bottom of the fermentation cylinder is relatively high. In the process of calculating the temperature value of the dough, the weight corresponding to the thermometer close to the top of the fermentation cylinder is set to be a higher value, the weight corresponding to the thermometer close to the bottom of the fermentation cylinder is set to be a lower value, finally, the detection results of the temperature values are weighted and averaged, and the obtained average value is the temperature value of the biscuit dough.

The process of weighted average of the pH value is similar to the temperature value, and the pH value is also different due to the difference of the fermentation process between the biscuit dough close to the top and the biscuit dough close to the bottom of the fermentation cylinder, so that the corresponding weight can be set according to the position of the pH value detector, and finally the obtained multiple pH value detection results are weighted average to obtain the final pH value of the biscuit dough.

In some embodiments, the step S102 of determining the fermentation parameters of the food product according to the obtained temperature value and pH value, as shown in fig. 3, comprises:

step S301, determining a fermentation curve and an expected pH value of food according to the raw material ratio of the food; wherein the fermentation curve is the corresponding relation between the temperature and the pH value when the food is fermented; the desired pH is the pH reached after the food fermentation is completed.

Taking biscuit fermentation as an example, the raw material proportion of biscuit dough, namely the formula of the biscuit, wherein the raw materials are in a fixed proportion. On the premise of a certain raw material ratio, a fermentation curve and an expected pH value can be directly obtained. Specifically, the fermentation curve is the corresponding relation between the temperature and the pH value of the biscuit dough during fermentation; on the premise of determining the raw material ratio, the relationship between the temperature and the pH value of the biscuit dough during fermentation is determined; similarly, the pH value reached after the fermentation of the biscuit dough is completed is determined, i.e. the desired pH value.

And step S302, comparing the acquired pH value with the expected pH value, and determining the fermentation completion degree of the food.

The pH value is expected to be used as a measure of the fermentation completeness of the biscuit dough, and the fermentation completeness of the biscuit dough is directly determined. For example, in the dough of a certain type of biscuit under a fixed formulation, the pH value after the final fermentation is finished is pH 8.0; depending on the flour to water ratio of the formulation, a corresponding fermentation curve can be obtained, assuming that the pH in this curve increases from pH6.0 to pH8.0 from the beginning to the end of the fermentation. Therefore, the fermentation completeness of the biscuit dough is obtained by comparing the pH value of the biscuit dough obtained in the fermentation process with the fermentation curve.

Step S303, determining the fermentation temperature required when the food finishes fermentation at a temperature value according to the determined fermentation completion degree and fermentation curve of the food, and determining the fermentation temperature required when the fermentation finishes and the fermentation completion degree as fermentation parameters.

The fermentation parameters are used for measuring the fermentation degree of the biscuit dough, so the fermentation completion degree is the most basic data in the fermentation parameters, and other parameters such as fermentation temperature, residual fermentation time and the like can be added in the actual scene to serve as the fermentation parameters.

In some embodiments, the step S103 of determining the fermentation environment parameter corresponding to the food under the fermentation parameter by using the preset environment relationship curve, as shown in fig. 4, includes:

and S401, acquiring the fermentation completion degree of the food under the fermentation parameters.

By taking a biscuit fermentation example, after the fermentation parameters of the biscuit dough are determined, the fermentation degree of the biscuit dough is obtained, and then the relevant data such as the time, the temperature, the pH value and the like of fermentation which are needed are determined, and the data are utilized to control the environment of a fermentation chamber, so that the fermentation process of the biscuit dough is controlled.

And S402, calculating the required temperature and humidity of the fermentation chamber corresponding to the food at the fermentation completion degree according to the environmental relation curve.

The environment relation curve is the corresponding relation between the fermentation progress of the biscuit dough and the environment parameters of the fermentation chamber, and the biscuit dough under the current fermentation condition is finally converted into the temperature and humidity of the fermentation chamber according to the target fermentation parameters. That is to say, through the environmental relation curve, can be with the relevant parameter when biscuit dough is fermented at present, convert the required humiture of fermenting chamber into, and then make the humiture of fermenting chamber more suitable for the fermentation of biscuit dough.

Step S403, determining the fermentation temperature required when the food is completely fermented and the temperature and humidity required by the corresponding fermentation chamber at the fermentation completion level as the fermentation environment parameters.

The fermentation environment parameters are corresponding temperature and humidity data, and the temperature and humidity data can adjust the temperature and humidity of the fermentation room by controlling related equipment of the fermentation room. The obtained fermentation environment parameters are finally used for controlling the temperature and the humidity of the fermentation chamber, and the biscuit dough after the temperature and the humidity of the fermentation chamber are adjusted can be better fermented. It is worth mentioning that the obtaining process of the fermentation environment parameters is consistent with the obtaining process of the temperature values of the biscuit dough and is determined in real time, so that the real-time performance is high, and the environment adjusting period is favorably shortened.

In some embodiments, after sending the control command to the fermenting chamber according to the determined fermentation environment parameter, as shown in fig. 5, the method further comprises:

and S501, the fermentation chamber receives a control instruction, and the required temperature and humidity of the fermentation chamber corresponding to the food under the current fermentation completion degree are determined according to the fermentation environment parameters.

Specifically, if the fermentation environment parameters are: the fermentation progress of the current biscuit dough is 50%, the residual fermentation time is 2 hours, the required temperature of the biscuit dough during fermentation is 40 ℃, the required humidity is 70% and other data, and the required temperature and humidity of the fermentation chamber can be determined according to the fermentation environment parameters, namely the temperature is 40 ℃ and the humidity is 70%.

And step S502, acquiring the real-time temperature and humidity of the fermentation chamber by using a hygrothermograph deployed in the fermentation chamber.

The temperature and humidity meter is deployed in the fermentation chamber, the real-time temperature and humidity of the fermentation chamber are acquired, the real-time temperature and humidity are compared with the required temperature and humidity of the fermentation chamber, and the comparison result is used for controlling the temperature regulation and control device and the humidity regulation and control device which are deployed in the fermentation chamber in advance.

Step S503, controlling a temperature regulating device and a humidity regulating device which are pre-arranged in the fermentation chamber, so that the real-time temperature and humidity of the fermentation chamber reach the required temperature and humidity of the fermentation chamber.

The temperature regulation and control device comprises: one or more of air conditioner, fan, heater and refrigerator; the temperature of the fermentation chamber can be accurately adjusted by using the temperature regulating device. The humidity control device includes: the humidifier, the dehumidifier and the steam spraying kettle can be used for accurately adjusting the humidity of the fermentation chamber by utilizing the humidity adjusting and controlling device.

Specifically, as shown in fig. 6, the step S503 includes:

step S601, comparing the real-time temperature of the fermentation chamber with the required temperature of the fermentation chamber; and comparing the real-time humidity of the fermenting chamber with the required humidity of the fermenting chamber.

The contrast process of humiture can go on simultaneously, and all are real-time contrast. The comparison process mainly judges the real-time temperature of the fermentation chamber and the required temperature of the fermentation chamber, and the real-time humidity of the fermentation chamber and the required humidity of the fermentation chamber.

Step S602, if the real-time temperature of the fermentation chamber is higher than the required temperature of the fermentation chamber, controlling a temperature regulation and control device to refrigerate the fermentation chamber; and if the real-time temperature of the fermentation chamber is lower than the required temperature of the fermentation chamber, controlling the temperature regulation and control device to carry out heating treatment on the fermentation chamber.

The temperature control process takes the required temperature of the fermentation chamber as a judgment standard, in the specific implementation process, the required temperature of the fermentation chamber can be set to be a temperature interval, and if the real-time temperature of the fermentation chamber is greater than the maximum value of the required temperature interval of the fermentation chamber, the temperature regulation and control device is controlled to carry out refrigeration treatment on the fermentation chamber; and if the real-time temperature of the fermentation chamber is less than the minimum value of the required temperature interval of the fermentation chamber, controlling the temperature regulation and control device to carry out heating treatment on the fermentation chamber.

Step S603, if the real-time humidity of the fermentation chamber is greater than the required humidity of the fermentation chamber, controlling a humidity regulation and control device to perform dehumidification treatment on the fermentation chamber; and if the real-time humidity of the fermentation chamber is smaller than the required humidity of the fermentation chamber, controlling the temperature regulation and control device to humidify the fermentation chamber.

The humidity control process takes the required humidity of the fermentation chamber as a judgment standard, the setting thinking of the humidity control process is similar to that of a temperature interval, the required humidity of the fermentation chamber can be set to be a humidity interval, and if the real-time humidity of the fermentation chamber is greater than the maximum value of the required humidity interval of the fermentation chamber, the humidity control device is controlled to perform dehumidification treatment on the fermentation chamber; and if the real-time humidity of the fermentation chamber is smaller than the minimum value of the required humidity interval of the fermentation chamber, controlling the temperature regulation and control device to humidify the fermentation chamber.

According to the embodiment of the data control method based on the pH value, the method can be used for detecting the temperature value and the pH value of the food in real time to further obtain the fermentation degree of the food, controlling the fermentation environment of the fermentation chamber in real time according to the fermentation degree, realizing the real-time control of the fermentation environment in the fermentation process of the food, solving the problems of large error and long environment adjustment period caused by manual detection of the food fermentation degree in the prior art, and simultaneously improving the automation degree of the food fermentation process.

Corresponding to the above method embodiment, an embodiment of the present invention further provides a data control system based on ph value, as shown in fig. 7, where the system is applied to an electronic device; the electronic equipment is used for controlling the temperature and the humidity of the fermentation chamber and controlling at least one fermentation cylinder in the fermentation chamber; the system comprises:

the data acquisition module 710 is used for acquiring the temperature value and the pH value of the food in the fermentation cylinder in real time;

a fermentation parameter determining module 720, configured to determine a fermentation parameter of the food according to the obtained temperature value and the obtained pH value; wherein the fermentation parameters are used for determining the fermentation degree of the food;

the fermentation environment parameter determining module 730 is configured to determine a fermentation environment parameter corresponding to the food under the fermentation parameter by using a preset environment relationship curve; wherein the environment relation curve is a corresponding relation curve between the fermentation degree of the food and the temperature and the humidity of the fermentation chamber; the fermentation environment parameters are used for determining the pH value of the fermented food;

a data control module 740 for sending control instructions to the fermenting chamber according to the determined fermentation environment parameters; the control instruction is used for controlling the temperature and the humidity of the fermentation chamber so as to control the pH value of the food according to the temperature and the humidity of the fermentation chamber.

The data control system based on the pH value provided by the embodiment of the invention has the same technical characteristics as the data control method based on the pH value provided by the embodiment, so that the same technical problems can be solved, and the same technical effects can be achieved. For the sake of brevity, where not mentioned in the examples section, reference may be made to the corresponding matter in the preceding method examples.

The embodiment also provides an electronic device, a schematic structural diagram of which is shown in fig. 8, and the electronic device includes a processor 101 and a memory 102; the memory 102 is used for storing one or more computer instructions, and the one or more computer instructions are executed by the processor to implement the data control method based on the ph value.

The electronic device shown in fig. 8 further comprises a bus 103 and a communication interface 104, and the processor 101, the communication interface 104 and the memory 102 are connected through the bus 103.

The Memory 102 may include a high-speed Random Access Memory (RAM) and may also include a non-volatile Memory (non-volatile Memory), such as at least one disk Memory. Bus 103 may be an ISA bus, PCI bus, EISA bus, or the like. The bus may be divided into an address bus, a data bus, a control bus, etc. For ease of illustration, only one double-headed arrow is shown in FIG. 8, but that does not indicate only one bus or one type of bus.

The communication interface 104 is configured to connect with at least one user terminal and other network units through a network interface, and send the packaged IPv4 message or IPv4 message to the user terminal through the network interface.

The processor 101 may be an integrated circuit chip having signal processing capabilities. In implementation, the steps of the above method may be performed by integrated logic circuits of hardware or instructions in the form of software in the processor 101. The Processor 101 may be a general-purpose Processor, and includes a Central Processing Unit (CPU), a Network Processor (NP), and the like; the device can also be a Digital Signal Processor (DSP), an Application Specific Integrated Circuit (ASIC), a Field Programmable Gate Array (FPGA) or other Programmable logic device, a discrete Gate or transistor logic device, or a discrete hardware component. The various methods, steps, and logic blocks disclosed in the embodiments of the present disclosure may be implemented or performed. A general purpose processor may be a microprocessor or the processor may be any conventional processor or the like. The steps of the method disclosed in connection with the embodiments of the present disclosure may be directly implemented by a hardware decoding processor, or implemented by a combination of hardware and software modules in the decoding processor. The software module may be located in ram, flash memory, rom, prom, or eprom, registers, etc. storage media as is well known in the art. The storage medium is located in the memory 102, and the processor 101 reads the information in the memory 102 and completes the steps of the method of the foregoing embodiment in combination with the hardware thereof.

In the several embodiments provided in the present application, it should be understood that the disclosed system, apparatus, and method may be implemented in other ways. The above-described embodiments of the apparatus are merely illustrative, and for example, a division of a unit is merely a division of one logic function, and there may be other divisions when actually implemented, and for example, a plurality of units or components may be combined or integrated into another system, or some features may be omitted, or not executed. In addition, the shown or discussed mutual coupling or direct coupling or communication connection may be an indirect coupling or communication connection of devices or units through some communication interfaces, and may be in an electrical, mechanical or other form.

Units described as separate parts may or may not be physically separate, and parts displayed as units may or may not be physical units, may be located in one place, or may be distributed on a plurality of network units. Some or all of the units can be selected according to actual needs to achieve the purpose of the solution of the embodiment.

In addition, functional units in the embodiments of the present invention may be integrated into one processing unit, or each unit may exist alone physically, or two or more units are integrated into one unit.

The functions, if implemented in the form of software functional units and sold or used as a stand-alone product, may be stored in a non-volatile computer-readable storage medium executable by a processor. Based on such understanding, the technical solution of the present invention may be embodied in the form of a software product, which is stored in a storage medium and includes instructions for causing a computer device (which may be a personal computer, a server, or a network device) to execute all or part of the steps of the method according to the embodiments of the present invention. And the aforementioned storage medium includes: a U-disk, a removable hard disk, a Read-Only Memory (ROM), a Random Access Memory (RAM), a magnetic disk or an optical disk, and other various media capable of storing program codes.

Finally, it should be noted that: although the present invention has been described in detail with reference to the foregoing embodiments, those skilled in the art will understand that: any person skilled in the art can modify or easily conceive the technical solutions described in the foregoing embodiments or equivalent substitutes for some technical features within the technical scope of the present disclosure; such modifications, changes or substitutions do not depart from the spirit and scope of the embodiments of the present invention, and they should be construed as being included therein. Therefore, the protection scope of the present invention shall be subject to the protection scope of the claims.