CN109757999B - Bread reservation making method, bread maker and computer readable storage medium - Google Patents
Bread reservation making method, bread maker and computer readable storage medium Download PDFInfo
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- CN109757999B CN109757999B CN201711102947.3A CN201711102947A CN109757999B CN 109757999 B CN109757999 B CN 109757999B CN 201711102947 A CN201711102947 A CN 201711102947A CN 109757999 B CN109757999 B CN 109757999B
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- 238000003756 stirring Methods 0.000 claims abstract description 108
- 230000008569 process Effects 0.000 claims abstract description 42
- 238000000855 fermentation Methods 0.000 claims abstract description 26
- 230000004151 fermentation Effects 0.000 claims abstract description 26
- 230000002040 relaxant effect Effects 0.000 claims abstract description 15
- 238000012544 monitoring process Methods 0.000 claims abstract description 7
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- 238000010586 diagram Methods 0.000 description 3
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- 210000004080 milk Anatomy 0.000 description 3
- 239000000843 powder Substances 0.000 description 3
- 238000007781 pre-processing Methods 0.000 description 3
- 150000003839 salts Chemical class 0.000 description 3
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Abstract
The invention discloses a bread appointment making method which is applied to a bread machine and comprises the following steps: monitoring whether a bread making appointment instruction exists in the current bread maker; when a reservation instruction for bread making exists, judging whether the reservation time length corresponding to the reservation instruction is greater than the total bread making time length under non-reservation; if the reserved time length is longer than the total bread making time length, performing reserved treatment, and performing fermentation treatment, dough standing treatment and baking treatment in sequence after the reserved treatment is finished, wherein the reserved treatment comprises stirring treatment and relaxation treatment. The invention also discloses a bread maker and a computer readable storage medium. According to the invention, the bread making appointment stage does not need to be kept static, so that the breeding of bacteria in the keeping static process is avoided, and the bread making appointment stage is used for stirring and relaxing, so that the made bread is softer in taste and better in effect, and meanwhile, the utilization rate of the bread maker is correspondingly improved.
Description
Technical Field
The invention relates to the technical field of bread making machines, in particular to a bread making appointment method, a bread making machine and a computer readable storage medium.
Background
With the continuous improvement of living standard of people, more and more users are used to make bread by themselves by using bread makers. Generally, bread making by a bread maker requires a long time, such as 2-3 hours, and thus, a user generally makes bread using a reservation function.
The existing bread maker does not usually perform any operation in the appointment stage, namely in the appointment stage, the making raw materials are generally kept still, and then the bread is made after the appointment time is over. Because the raw materials are kept still for a long time and are rich in nutrition, a large number of microorganisms are easily bred in the process of keeping still, the taste of the bread is further influenced, and if the taste is serious, the health of a user is even harmed.
Disclosure of Invention
The invention mainly aims to provide a bread making method, a bread machine and a computer readable storage medium, and aims to solve the technical problems that microorganisms are bred in the existing bread making process and the taste of bread is not soft enough.
In order to achieve the above object, the present invention provides a bread reservation making method applied to a bread machine, the bread reservation making method comprising the steps of:
monitoring whether a bread making appointment instruction exists in the current bread maker;
when a reservation instruction for bread making exists, judging whether the reservation time length corresponding to the reservation instruction is greater than the total bread making time length under non-reservation;
if the reserved time length is longer than the total bread making time length, performing reserved treatment, and performing fermentation treatment, dough standing treatment and baking treatment in sequence after the reserved treatment is finished, wherein the reserved treatment comprises stirring treatment and relaxation treatment.
Preferably, if the reserved time length is longer than the total bread making time length, the step of reserving comprises:
if the reserved time length tPreparation ofIs longer than the total time t for making breadGeneral assemblyThen, determine tPreparation ofAnd tGeneral assemblyDifference t betweenDifference (D)Whether or not it is greater than the minimum reservation processing time threshold tmin；
If tDifference (D)Greater than tminThen t is performedDifference (D)And reserving the time length.
Preferably, said performing tDifference (D)The step of reserving the duration comprises:
step S1, tnPerforming long-time stirring treatment and relaxation treatment, wherein n represents that the stirring treatment and the relaxation treatment are performed for the nth time;
step S2, judgment
Whether or not t is greater than or equal toGeneral assembly；
Step S3, if yes, executing step S1 until step S1 is finished
Less than tGeneral assemblyAnd is greater than taWhen the final stirring treatment and/or relaxation treatment is carried out and the process is exited, wherein taThe time length of the fermentation treatment, the dough leavening treatment and the baking treatment is the same.
Preferably, the bread making under the non-appointment condition is subjected to fermentation treatment, dough standing treatment and bakingThe duration of the baking treatment is ta。
Preferably, after the step of determining whether the reserved time length corresponding to the reservation instruction is greater than the total bread making time length under non-reservation when the reservation instruction for making bread exists, the method further includes:
if the reserved time length is less than or equal to the total bread making time length, performing bread making processing under non-reservation, wherein the bread making processing under non-reservation sequentially comprises the following steps: stirring, relaxing, fermenting, leavening, baking.
Preferably, the said is at
Less than tGeneral assemblyAnd is greater than taIn the case of the first stirring treatment and/or the relaxation treatment, the last stirring treatment and/or the relaxation treatment may include:
in that
Less than tGeneral assemblyAnd is greater than taTime, judge
And taWhether the difference between t and t is greater thanmin；
If so, carrying out the last stirring treatment and relaxation treatment;
if not, the last stirring treatment or relaxation treatment is carried out.
Further, to achieve the above object, the present invention also provides a bread maker, including:
a memory storing a bread reservation making program;
a processor configured to execute the bread reservation making program to perform the following operations:
monitoring whether a bread making appointment instruction exists in the current bread maker;
when a reservation instruction for bread making exists, judging whether the reservation time length corresponding to the reservation instruction is greater than the total bread making time length under non-reservation;
if the reserved time length is longer than the total bread making time length, performing reserved treatment, and performing fermentation treatment, dough standing treatment and baking treatment in sequence after the reserved treatment is finished, wherein the reserved treatment comprises stirring treatment and relaxation treatment.
Preferably, the performing of the reservation processing if the reserved time length is greater than the total bread making time length includes:
if the reserved time length tPreparation ofIs longer than the total time t for making breadGeneral assemblyThen, determine tPreparation ofAnd tGeneral assemblyDifference t betweenDifference (D)Whether or not it is greater than the minimum reservation processing time threshold tmin；
If tDifference (D)Greater than tminThen t is performedDifference (D)And reserving the time length.
Preferably, said performing t is performedDifference (D)The operation of the reservation processing of the time length includes:
is carried out tnPerforming long-time stirring treatment and relaxation treatment, wherein n represents that the stirring treatment and the relaxation treatment are performed for the nth time;
judgment of
Whether or not t is greater than or equal toGeneral assembly；
If yes, t is circularly carried outnLong stirring and relaxing process
Less than tGeneral assemblyAnd is greater than taWhen the final stirring treatment and/or relaxation treatment is carried out and the process is exited, wherein taThe time length of the fermentation treatment, the dough leavening treatment and the baking treatment is the same.
Further, to achieve the above object, the present invention also provides a computer-readable storage medium having stored thereon a bread reservation making program, which when executed by a processor, realizes the steps of the bread reservation making method according to any one of the above.
In the bread making appointment process, stirring and loosening non-standing treatment is carried out at the appointment stage, so that the problem that microorganisms are easy to breed in the standing process due to rich nutrition of raw materials is solved. In addition, the appointment purpose is achieved by prolonging the time of stirring treatment and relaxation treatment, so that the mechanical damage of the dough can be repaired in the appointment stage, the water absorption time of the dough is prolonged, the prepared dough is softer, the bread taste is better, and the utilization rate of the bread maker is correspondingly improved.
Drawings
FIG. 1 is a schematic flow chart of a bread-making reservation method according to an embodiment of the present invention;
FIG. 2 is a schematic diagram of a stage process of an embodiment of the bread making method according to the present invention;
FIG. 3 is a schematic view of the processing of bread making reservation stage of the conventional bread maker;
FIG. 4 is a schematic view of the processing of bread making stage of the conventional bread maker;
FIG. 5 is a flowchart illustrating a bread-making reservation method according to a preferred embodiment of the present invention.
The implementation, functional features and advantages of the objects of the present invention will be further explained with reference to the accompanying drawings.
Detailed Description
It should be understood that the specific embodiments described herein are merely illustrative of the invention and are not intended to limit the invention.
The invention provides a bread reservation making method.
Referring to fig. 1, fig. 1 is a flowchart illustrating a bread reservation making method according to an embodiment of the present invention.
Step S10, monitoring whether the bread maker has a bread making appointment instruction or not;
in this embodiment, the reservation instruction is specifically an instruction for controlling the bread maker to perform reservation processing within a reservation time and to perform bread making processing after the reservation is finished. The content and form of the reservation instruction are not limited, and the reservation instruction is specifically set according to actual needs. And when the reservation instruction exists, executing the judgment operation of the next step.
In this embodiment, after the reserved time length is set, the reserved time length can be timed and monitored through a built-in timing program, and then whether the reserved time length is greater than the total bread making time length under non-reservation or not is judged. The timing program may be a positive timing program or a negative timing program, and is specifically set according to actual needs.
In this embodiment, the preset time may be set, and the option of the preprocessing time may be directly given, for example, any value of 2 to 12 hours. The setting can also be selected through the provided hour key and minute key, and the setting can also be carried out through modes such as directly inputting the preprocessing time value and the like, and the setting is carried out according to the actual requirement. For example, the setting is performed by pressing the hour or minute button, and the setting may be deleted or reset by continuously double-clicking the button or repeating the button, specifically according to the actual requirement. And manually inputting the preprocessing time value by a user, making basic range judgment on the large numerical value, sending out an early warning signal when the numerical value exceeds the range, and reminding the user of re-inputting. The warning signal may be a sound reminder, such as a beep or a beep, or a flashing reminder, such as a flashing red light at a certain frequency, or a combined sound and light reminder, and is specifically set according to actual needs.
Generally, a user likes to eat bread as breakfast, and the bread is usually made 3-4 hours in advance because the bread is made for a long time, and the user is still sleeping at the moment, so that the bread is very inconvenient to make in the morning. If the bread is made in advance before the sleep, the taste and the freshness of the bread can be reduced, so that the appointment time is set for appointment processing, the precious time can be saved, and the technical problem that the taste and the freshness of the bread are reduced due to the fact that the bread is made in advance can be solved.
Generally, the sleeping time of a common person is 6-10 hours every day, and the user can make bread by setting appointment when the user wants to eat breakfast in the morning. For example, the total time of bread making is 3 hours, bread is eaten at 7 am, and the user sleeps at 11 pm, the reserved time can be set to be 8 before sleeping, and the reserved time can be set to be 10 and 12 hours after dinner, so that the operation is simple and convenient, each link of bread making is not needed to be worried about, and the user can eat fresh bread by feeling of waking up safely and stably.
Further, in the present embodiment, the reservation setting may be a start time, that is, cooking is started after the reservation time is ended, or an end time, that is, the cooking is ended after the reservation time is ended, and the food can be eaten. Preferably, the appointment is set to be the ending time, so that the required appointment duration can be calculated conveniently, and the complicated operation can be simplified.
Step S20, when there is a reservation instruction for bread making, judging whether the reservation time length corresponding to the reservation instruction is larger than the total bread making time length under non-reservation;
in this embodiment, the total bread making time under the non-appointment condition can be set according to the experimental data, and the total bread making time is preferably 2-5 hours. And comparing the numerical value according to the reservation time length selected and input by the user and the total bread making time length, judging whether the reservation time length is greater than the total bread making time length under non-reservation, and executing the next step.
And step S30, if the reserved time length is longer than the total bread making time length, performing reserved treatment, and performing fermentation treatment, dough standing treatment and baking treatment in sequence after the reserved treatment is finished, wherein the reserved treatment comprises stirring treatment and relaxation treatment.
In this embodiment, the predetermined treatment includes a stirring treatment and a relaxation treatment, wherein the stirring treatment enables the bread raw material to form dough, so that the internal structure is more balanced, and simultaneously, the raw material is prevented from breeding a large amount of microorganisms during the standing process. The mechanical damage of the dough can be repaired by carrying out relaxation treatment, and the water absorption time of the dough is prolonged, so that the made bread is softer in taste and better in effect. Further, in this embodiment, the reservation processing is that the stirring processing and the relaxation processing are performed alternately, so as to avoid that the mechanical damage of the dough cannot be repaired due to the continuous stirring at the reservation time, and also avoid that the bacteria are bred when the dough is in the standing stage due to the continuous relaxation processing at the reservation time.
In this embodiment, when the bread maker is used to make bread in an appointment mode, the raw materials are put into the bread barrel, and the specific putting amount is set reasonably according to the recipe of the bread, for example, the recipe of the bread recipe is as follows: 350g of bread flour, 24g of white granulated sugar, 12g of milk powder, 6g of salt, 24g of butter, 250g of water and 3g of dry yeast.
Specifically, after the raw materials are put into the bread barrel, a power switch of the bread maker can be turned on first, and the bread maker is powered on. And pressing a function switch to select the keys needed by the user. The appointment time is set through an appointment button of the bread maker, and the start button is pressed to enable the bread maker to start working. Furthermore, according to the preset time length set by the user, the preset treatment is carried out, and after the preset treatment is finished, the fermentation treatment, the dough standing treatment and the baking treatment are carried out in sequence until the bread making is finished. Meanwhile, in this embodiment, after the bread is made, the bread is preferably put into a heat preservation mode to preserve heat of the made bread, so as to avoid the decrease of freshness and taste of the bread.
Step S40, after the step of judging whether the reserved time length corresponding to the reserved instruction is greater than the total bread making time length under non-reservation when there is a reserved instruction for bread making, the method further includes:
if the reserved time length is less than or equal to the total bread making time length, performing bread making processing under non-reservation, wherein the bread making processing under non-reservation sequentially comprises the following steps: stirring, relaxing, fermenting, leavening, baking.
In this embodiment, when the reserved time length is less than or equal to the total bread making time length, that is, under the condition that the reserved operation setting is not performed, the user selects the function key, and the stirring processing, the loosening processing, the fermentation processing, the dough standing processing and the baking processing are sequentially performed on the raw materials in the bread barrel according to the bread making processing flow. After the bread is made, the bread can be subjected to heat preservation treatment, so that the freshness and the taste of the bread are prolonged.
Specifically, in the present embodiment, the bread making process under non-reservation includes: stirring, relaxing, fermenting, leavening, baking. A user puts the raw materials into the bread barrel according to the recipe of the bread recipe, turns on the power switch to charge the bread machine, and then presses the start key to start the bread machine to work. And (3) during stirring treatment and relaxation treatment, preferably, temperature is not controlled, the stirring speed is 180-240 r/min, stirring is carried out for 30-60 minutes, and standing and relaxation are carried out for 30-60 minutes after the stirring is finished. And after the stirring treatment and the relaxation treatment are finished, the bread maker is used for fermenting and expanding the dough by automatically adding yeast, so that the dough is filled with gas and becomes loose, the volume of the dough is rapidly expanded, and a fluffy bread embryo is formed. The bread barrel is very sensitive to temperature, if the temperature in the bread barrel is too high, fermentation is excessive, and if the temperature is too low, a state of insufficient fermentation can be caused, and the temperature is preferably controlled to be 30-35 ℃ for 30-60 minutes. The bread making method comprises the following steps of fermenting, standing, controlling temperature, and controlling temperature to be lower than that of the previous step of fermenting so as to relieve surface tension of bread embryo and finish primary shaping, wherein the preferable temperature is controlled at 25-28 ℃, the time is 30-60 minutes, so that the bread embryo in a bread barrel expands again, the expanding performance is better, more holes in the bread barrel are uniform, and the made bread is more soft and delicious. And (4) after the dough leavening treatment is finished, baking, heating to raise the temperature, and baking the leavened bread embryo at high temperature until the bread embryo is completely cooked. Preferably, the temperature in the bread machine is 120-150 ℃, and the high-temperature baking time is 30-60 min.
In the bread making appointment process, stirring and loosening non-standing treatment is carried out at the appointment stage, and the problem that microorganisms are easy to breed in the standing process due to abundant nutrition of raw materials is solved. In addition, the appointment purpose is achieved by prolonging the time of stirring treatment and relaxation treatment, so that the mechanical damage of the dough can be repaired in the appointment stage, the water absorption time of the dough is prolonged, the prepared dough is softer, the bread taste is better, and the utilization rate of the bread maker is correspondingly improved.
Further, for the convenience of understanding the present invention, a comparative description will be made with reference to the stage diagrams of fig. 2 to 4.
FIG. 2 shows the bread of the present inventionA schematic diagram of a staged processing of an embodiment of a reservation manufacturing method. Wherein, 0-taThe time period is a reserved treatment stage, specifically performing stirring treatment and relaxation treatment, and is ta-tbFermenting, leavening and baking in turn.
Fig. 3 is a schematic view of the processing of bread reservation making stage of the conventional bread maker. Wherein, 0-tcThe time period is a reserved treatment stage, standing treatment is carried out, and at tc-tdStirring, relaxing, fermenting, leavening and baking are sequentially carried out in the time period.
Fig. 4 is a schematic view of the processing of bread making stage of the conventional bread maker. Wherein 0-teThe time period is stirring treatment and relaxation treatment, at te-tfFermenting, leavening and baking in turn.
As is apparent from comparing fig. 2 with fig. 3, the stirring process and the relaxation process are performed in the reserved processing stage of the present invention, whereas the reserved processing stage of the conventional bread maker is the standing process, and the stirring process is performed after the standing process is completed. The raw materials are rich in nutrition, a large number of microorganisms are easy to breed in the standing process, so that the raw materials are polluted, the taste of the bread is influenced, and the breeding of the microorganisms can be effectively avoided through the appointment processing.
As can be seen from comparing fig. 2 and 4, the present invention achieves the purpose of making an appointment by extending the total time of making bread by extending the stirring process and the relaxation process based on the bread making stage process of the conventional bread maker.
Therefore, the invention is an improvement of the existing bread making treatment stage and the existing bread making appointment treatment, can achieve the purpose of appointment, and can avoid breeding of microorganisms due to rich nutrition of raw materials in the standing process.
Further, in another embodiment of the bread reservation making method according to the present invention, based on the first embodiment of the method according to the present invention, the step S30 further includes:
step S31 if the reserved time tPreparation ofGreater than the total bread making timetGeneral assemblyThen, determine tPreparation ofAnd tGeneral assemblyDifference t betweenDifference (D)Whether or not it is greater than the minimum reservation processing time threshold tmin；
In the present embodiment, the minimum reservation processing time threshold tminThe stirring treatment time, the relaxation time, the stirring treatment time and the relaxation treatment time can be set according to preset, or the stirring treatment time and the relaxation treatment time can be set according to a constant multiple or the like, and the setting is specifically carried out according to actual needs. Further, in order to achieve the purpose of reservation and effectively avoid the growth of microorganisms, it is preferable to perform the minimum reservation processing time threshold t according to the time of the agitation processing and the relaxation processingminIs set. E.g. tminThe time is 1.5 hours, including stirring treatment for 30 minutes and relaxation treatment for 1 hour, and parameters are set according to actual requirements. Stirring can make the bread raw materials form dough, make the inner structure more balanced, avoid breeding a large amount of microorganisms simultaneously. The mechanical damage of the dough can be repaired by carrying out the relaxation treatment, and the water absorption time of the dough is prolonged, so that the effect of the made bread is better.
Step S32 if tDifference (D)Greater than tminThen t is performedDifference (D)And reserving the time length.
In the present embodiment, the determination t is madeDifference (D)Greater than tminThen t is performedDifference (D)The reservation processing of the duration is to take t asPreparation ofAnd tGeneral assemblyDifference t betweenDifference (D)When corresponding, stir processing and laxation in proper order are long, and then reach the reservation effect and effectively avoid long-time stewing to breed the microorganism, pollute raw and other materials and then influence the taste of bread. For example, when t isDifference (D)Less than tminAnd when the stirring processing and the relaxation processing cannot be carried out, sending out an early warning signal and reminding a user that the set appointment duration is invalid or reminding the user that the setting directly enters the operation under the non-appointment condition.
In the embodiment, the stirring treatment of the scheduled treatment is performed, and considering that flour, milk powder, water and the like in the raw materials can be more uniformly stirred to form dough, the stirring rotation speed is preferably 180 to 240r/min, and the stirring time is preferably 30 minutes. After repeated stirring, the salt, sugar, yeast and butter in the raw materials can be gradually blended into the dough to make the taste more delicate. Meanwhile, in the embodiment, the relaxation treatment of the scheduled treatment is performed, so that the mechanical damage of the dough can be repaired, the water absorption time of the dough is prolonged, the prepared bread is softer in taste and better in effect, and the preferred relaxation time is 1 hour. Specifically, the reservation processing is performed without controlling the temperature in the bread barrel.
Further, in another embodiment of the bread making reservation method of the present invention, t is performedDifference (D)The step of reserving the duration comprises:
step S321, proceed to tnLong stirring treatment and relaxation treatment, wherein n represents stirring treatment and relaxation treatment carried out for the nth time
Specifically, for example, when n is 1, it means that the first stirring treatment and the relaxation treatment are performed; when n is 2, the second stirring treatment and the second relaxation treatment are performed; when n is 3, the third stirring treatment and the third relaxation treatment are performed. Specifically, the time length of each stirring treatment and each relaxation treatment can be equal or can be sequentially increased or decreased or can be reasonably set according to experimental data, for example, t1Is 2 hours, t21.5 hours, t3Is 1 hour, or t1、t2、t3All set to 1 hour, can set up according to actual need. Further, in order to arrange time reasonably, and considering the requirement of bread making and the common preset time length of 6-10 hours, the first stirring treatment and the first relaxation treatment are preferably set to be 1.5 hours, namely stirring for 30 minutes and relaxing for 1 hour; the second stirring treatment was performed for 30 minutes under stirring and for 1 hour under relaxation, as in the case of the relaxation treatment.
Step S322, judgment
Whether or not t is greater than or equal toGeneral assembly；
Specifically, in the present embodiment,
is the difference between the reserved time length and the total time length of n treatments, e.g. tPreparation ofIs 7 hours, tGeneral assemblyThe time is 3 hours or so, and the time is,
in hours, then
Hour is greater than tGeneral assemblyThen, step S323 is performed.
Step S323, if yes, step S1 is executed until
Less than tGeneral assemblyAnd is greater than taWhen the final stirring treatment and/or relaxation treatment is carried out and the process is exited, wherein taThe time length of the fermentation treatment, the dough leavening treatment and the baking treatment is the same.
Specifically, as a result of experimental data,
less than tGeneral assemblyAnd is greater than taWhen t is not enough to be performed againminThe next process may be a last agitation process and/or relaxation process, and the agitation process or relaxation process may be determined based on the number of agitation processes and relaxation processes.
For example
Hour, tGeneral assemblyIs 3 hours, taFor 2 hours, the last stirring treatment and/or relaxation treatment was carried out and withdrawn. Wherein, the last stirring treatment and/or relaxation treatment are set according to actual requirements.
In this embodiment, when the user makes a reservation for 7 hours, the total bread making time is 3 hours, and the reserved time period tPreparation ofIs longer than the total time t for making breadGeneral assemblyIf there is a reservation command, a reservation processing step is performed. When the minimum reservation processing time threshold tmin1.5 hours, tPreparation ofAnd tGeneral assemblyDifference t betweenDifference (D)At 4 hours, t can be judgedDifference (D)Greater than tminThen, the first stirring treatment and relaxation treatment are carried out, t1It was 1.5 hours. Judging tPreparation of-t1Is 5.5 hours more than tGeneral assemblyThen, a second stirring treatment and a relaxation treatment are carried out, t2It was 1.5 hours. Judging tPreparation of-t1-t2Is 4 hours more than tGeneral assemblyThen, a third stirring treatment and a relaxation treatment are carried out, t3It was 1.5 hours. Judging tPreparation of-t1-t2-t3Is less than t for 2.5 hoursGeneral assemblyAnd is greater than taWherein t isaFor 2 hours, the last stirring and/or relaxation treatment is carried out, t3It was 0.5 hour. And after the appointment treatment is finished, sequentially performing fermentation treatment, dough standing treatment and baking treatment to finish the whole bread making process.
Further, in another embodiment of the present invention, the bread making process under the non-appointment condition is performed for the fermentation treatment, the dough-standing treatment and the baking treatment for a period of time ta. According to the experimental data set, taNot less than the time length of the stirring treatment and the relaxation treatment, preferably taThe range is 1-5 hours, and the setting is specifically carried out according to actual needs.
Wherein: said is at
Less than tGeneral assemblyAnd is greater than taIn the case of the first stirring treatment and/or the relaxation treatment, the last stirring treatment and/or the relaxation treatment may include:
in that
Less than tGeneral assemblyAnd is greater than taTime, judge
And taWhether the difference between t and t is greater thanmin；
If so, carrying out the last stirring treatment and relaxation treatment;
if not, the last stirring treatment or relaxation treatment is carried out.
In the present embodiment, it is preferred that,
and taThe difference between is greater than tminThen t cannot be performedminThe treatment of (4), the last agitation treatment and relaxation treatment are performed, specifically, the relaxation treatment is performed for a remaining time after the last agitation treatment and relaxation treatment are performed, preferably for 30 minutes; in the last agitation treatment or relaxation treatment, the agitation treatment or relaxation treatment may be performed according to the number of agitation treatments and relaxation treatments, for example, 2 agitation treatments and relaxation treatments may have been performed, and the last agitation treatment may be the agitation treatment. For example, 4 times of the stirring treatment and the relaxation treatment, and the last time may be the relaxation treatment, have been performed. Through experimental data analysis, can effectively rationally arrange the number of times of stirring processing and lax processing, make the bread preparation rationally stir and lax in reservation processing stage make full use of time for the inside stirring of dough is more even, repairs the inside mechanical damage of dough, and the time of absorbing water of extension dough, the bread taste of preparation is more soft, avoids breeding a large amount of microorganisms easily because long-time stewing simultaneously.
Referring to fig. 5, fig. 5 is a flowchart illustrating a bread reservation making method according to a preferred embodiment of the present invention.
Further, to assist in understanding the bread making method of the present invention, there is provided a preferred embodiment of the bread making method, the bread making method including:
1. user sets reservation time (t)Preparation of)；
In this embodiment, when the bread maker is used to make bread in an appointment mode, the raw materials are put into the bread barrel, and the specific putting amount is set reasonably according to the recipe of the bread, for example, the recipe of the bread recipe is as follows: 350g of bread flour, 24g of white granulated sugar, 12g of milk powder, 6g of salt, 24g of butter, 250g of water and 3g of dry yeast. When the user sets the reserved time length to be 8 hours, the start key is pressed to start bread work, wherein the total time length of bread making is 3 hours.
2. Judging tPreparation ofWhether or not it is longer than the total bread making time (t) without reservationGeneral assembly) (ii) a If so, jumping to the step 11;
3. performing a reservation process comprising: 3.1, stirring for 30 minutes for the first time, 3.2, standing and relaxing for 1 hour; continuing after finishing;
the bread making reservation is judged to carry out first reservation treatment according to a program, and the first stirring is carried out for 30 minutes under the condition of no temperature control and the stirring rotating speed of 180-240 r/min, and the bread is kept standing and relaxed for 1 hour after the first stirring is finished.
4. Judgment (t)Preparation of-1.5) whether or not t is greater thanGeneral assembly(ii) a If so, jumping to the step 8;
5. re-executing the reservation processing includes: stirring for 30 minutes for the second time, standing and relaxing for 1 hour; continuing after finishing;
the second reservation treatment was again carried out according to the program judgment, and the second stirring was carried out for 30 minutes under the same conditions as the first reservation treatment, and after completion, the mixture was allowed to stand and relax for 1 hour.
6. Judgment (t)Preparation of-3) whether it is greater than the duration (t) of the fermentation, proofing and baking treatments2+t3+t4) (ii) a If so, jumping to the step 8;
7. performing the reserved treatment again, including stirring for 30 minutes for the third time, standing for relaxation for the rest time (t)Preparation of-3.5-t2-t3-t4) (ii) a Continuing after finishing;
and performing reservation treatment for the third time according to program judgment, stirring for the third time for 30 minutes under the same conditions of the first reservation treatment and the second reservation treatment, and standing and relaxing for the residual time of 2.5 hours after the stirring is finished.
8. Fermenting for a time t2(30-60 minutes), and continuing after finishing;
9. entering the dough standing treatment for time t3(30-60 minutes), and continuing after finishing;
10. entering the baking treatment for time t4(30-60 minutes), and then keeping the temperature;
and (4) after the appointment treatment is finished, performing fermentation treatment, automatically adding yeast into the bread machine, fermenting and expanding the dough, and controlling the temperature to be 30-35 ℃ for 40 minutes. And (4) after the fermentation treatment, performing dough standing treatment, controlling the temperature to be 25-28 ℃ and the time to be 30 minutes, and expanding the bread embryo in the bread barrel again. And (3) baking after dough leavening treatment, heating to raise the temperature, baking the leavened bread blank at a high temperature for 50 minutes until the bread blank is completely cooked, wherein the temperature is 120-150 ℃, and finally, keeping the temperature.
11. Stirring and relaxing for a period of time t1(20-50 minutes); and jumping to the 8 th step after finishing.
The present invention further provides a bread maker, comprising:
a memory storing a bread reservation making program;
a processor configured to execute the bread reservation making program to perform the following operations:
monitoring whether a bread making appointment instruction exists in the current bread maker;
when a reservation instruction for bread making exists, judging whether the reservation time length corresponding to the reservation instruction is greater than the total bread making time length under non-reservation;
if the reserved time length is longer than the total bread making time length, performing reserved treatment, and performing fermentation treatment, dough standing treatment and baking treatment in sequence after the reserved treatment is finished, wherein the reserved treatment comprises stirring treatment and relaxation treatment.
In this embodiment, the memory stores all information in the bread maker, including input raw data, bread making program, intermediate operation result and final operation result, and its main function is to store program and various data, and to complete the access of program or data automatically and at high speed during the operation. The memory may be a memory bank, flash card, or the like. Specifically, the memory stores data such as program running time, scheduled processing time, temperature time for each processing stage, program judgment result, and the like.
In this embodiment, the processor determines the execution behavior according to the instructions fetched from the memory, and breaks the instructions into meaningful segments, for example, adding subtraction operation, inputting a value to be subtracted, outputting the value containing the result, and performing the reading judgment and then executing.
Further, in another embodiment of the present invention, when the user turns on the bread maker and selects the function to input the reserved time length, the processor receives the value, performs the operation and judgment processing according to the instruction extracted from the memory, interprets the instruction and monitors the instruction. For example, when the user inputs the reserved time length as 10 hours, the processor judges that the value is larger than the total bread making time length under non-reservation, executes the reserved processing, and performs the fermentation processing, the dough-awakening processing, and the baking processing in this order after the reserved processing is finished.
In the present embodiment, the processor reads the reserved time period t in executing the reservation processingPreparation ofIs longer than the total time t for making breadGeneral assemblyAccording to the execution instruction, operation is carried out and t is judgedPreparation ofAnd tGeneral assemblyDifference t betweenDifference (D)Whether or not it is greater than the minimum reservation processing time threshold tminIf t isDifference (D)Greater than tminThen t is performedDifference (D)And reserving the time length. Performing t again according to the interpretation of the executed instructionDifference (D)Instructions of said reserved processing of duration, perform tnStirring and relaxing for a long time, and calculating and judging
Whether or not t is greater than or equal toGeneral assembly(ii) a If yes, t is circularly carried outnLong stirring and relaxing until
Less than tGeneral assemblyAnd is greater than taWhen the stirring treatment and/or the relaxation treatment are performed for the last time, the process is exited. And after the appointment instruction exits, sequentially performing fermentation treatment, dough standing treatment and baking treatment to finish the whole bread making process.
In this embodiment, the bread reservation making program stored in the memory is better than the bread reservation making program stored in the bread maker in the market, and the reservation in the market generally is to directly store the bread raw material in a standing mode until making, namely to enter the bread making stage after the bread raw material is stored in the standing mode for a period of time. In this embodiment, the stirring process and the relaxation process in the bread making are performed a plurality of times, and then the process proceeds directly to the fermentation process, the proofing process, and the baking process in the bread making. Through multiple times of stirring treatment and relaxation treatment, the raw materials in the bread barrel can be prevented from breeding microorganisms due to long-time placement, and the made bread is better and softer in taste.
Further, to achieve the above object, the present invention also provides a computer-readable storage medium, in which a bread reservation making program including input raw data, intermediate operation results, final operation results, and the like is stored. The stored bread reservation making program can be read, interpreted and executed by the processor to implement the steps of the bread reservation making method described in any of the above-mentioned bread reservation making method embodiments.
Claims (10)
1. A bread reservation making method is applied to a bread machine and is characterized by comprising the following steps:
monitoring whether a bread making appointment instruction exists in the current bread maker;
when a reservation instruction for bread making exists, judging whether the reservation time length corresponding to the reservation instruction is greater than the total bread making time length under non-reservation;
if the reserved time is longer than the total bread making time, performing reserved processing, and sequentially performing fermentation processing, dough standing processing and baking processing after the reserved processing is finished, wherein the reserved processing comprises stirring processing and relaxation processing, and the stirring processing and the relaxation processing are alternately performed.
2. The bread reservation making method according to claim 1, wherein the step of performing reservation processing if the reserved time period is longer than the total bread making time period comprises:
if the reserved time length tPreparation ofIs longer than the total time t for making breadGeneral assemblyThen, determine tPreparation ofAnd tGeneral assemblyDifference t betweenDifference (D)Whether or not it is greater than the minimum reservation processing time threshold tmin；
If tDifference (D)Greater than tminThen t is performedDifference (D)And reserving the time length.
3. The bread reservation making method of claim 2, wherein the performing t is performedDifference (D)The step of reserving the duration comprises:
step S1, tnPerforming long-time stirring treatment and relaxation treatment, wherein n represents that the stirring treatment and the relaxation treatment are performed for the nth time;
step S2, judgment
Whether or not t is greater than or equal toGeneral assembly；
Step S3, if yes, executing step S1 until step S1 is finished
Less than tGeneral assemblyAnd is greater than taWhen the final stirring treatment and/or relaxation treatment is carried out and the process is exited, wherein taThe time length of the fermentation treatment, the dough leavening treatment and the baking treatment is the same.
4. The bread making method according to claim 3, wherein the bread making in non-making is performed for a fermentation treatment, a proofing treatment and a baking treatment for a period of time ta。
5. The bread reservation making method according to claim 1 or 4, wherein after the step of judging whether the reservation time length corresponding to the reservation instruction is larger than the total bread making time length under non-reservation when the reservation instruction for making bread exists, further comprising:
if the reserved time length is less than or equal to the total bread making time length, performing bread making processing under non-reservation, wherein the bread making processing under non-reservation sequentially comprises the following steps: stirring, relaxing, fermenting, leavening, baking.
6. The bread reservation making method of claim 3, wherein the bread is prepared by the method of the present invention
Less than tGeneral assemblyAnd is greater than taIn the case of the first stirring treatment and/or the relaxation treatment, the last stirring treatment and/or the relaxation treatment may include:
in that
Less than tGeneral assemblyAnd is greater than taTime, judge
And taWhether the difference between t and t is greater thanmin；
If so, carrying out the last stirring treatment and relaxation treatment;
if not, the last stirring treatment or relaxation treatment is carried out.
7. A bread maker, characterized in that the bread maker comprises:
a memory storing a bread reservation making program;
a processor configured to execute the bread reservation making program to perform the following operations:
monitoring whether a bread making appointment instruction exists in the current bread maker;
when a reservation instruction for bread making exists, judging whether the reservation time length corresponding to the reservation instruction is greater than the total bread making time length under non-reservation;
if the reserved time is longer than the total bread making time, performing reserved processing, and sequentially performing fermentation processing, dough standing processing and baking processing after the reserved processing is finished, wherein the reserved processing comprises stirring processing and relaxation processing, and the stirring processing and the relaxation processing are alternately performed.
8. The bread maker as claimed in claim 7, wherein the operation of performing the reservation processing if the reserved time period is greater than the total bread making time period includes:
if the reserved time length tPreparation ofIs longer than the total time t for making breadGeneral assemblyThen, determine tPreparation ofAnd tGeneral assemblyDifference t betweenDifference (D)Whether or not it is greater than the minimum reservation processing time threshold tmin；
If tDifference (D)Greater than tminThen t is performedDifference (D)And reserving the time length.
9. The bread maker as claimed in claim 8, wherein said performing t is performedDifference (D)The operation of the reservation processing of the time length includes:
is carried out tnPerforming long-time stirring treatment and relaxation treatment, wherein n represents that the stirring treatment and the relaxation treatment are performed for the nth time;
judgment of
Whether or not t is greater than or equal toGeneral assembly；
If yes, t is circularly carried outnLong stirring and relaxing process
Less than tGeneral assemblyAnd is greater than taWhen the final stirring treatment and/or relaxation treatment is carried out and the process is exited, wherein taThe time length of the fermentation treatment, the dough leavening treatment and the baking treatment is the same.
10. A computer-readable storage medium, characterized in that the computer-readable storage medium has stored thereon a bread reservation making program that, when executed by a processor, implements the steps of the bread reservation making method according to any one of claims 1 to 6.
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| CN201711102947.3A CN109757999B (en) | 2017-11-09 | 2017-11-09 | Bread reservation making method, bread maker and computer readable storage medium |
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Family Cites Families (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US5934177A (en) * | 1997-04-24 | 1999-08-10 | Mk Seiko Co., Ltd. | Automatic bread maker |
| US6035763A (en) * | 1998-04-16 | 2000-03-14 | Yung; Simon K. C. | Breadmaker with improved temperature and humidity control |
| JP5347833B2 (en) * | 2009-08-25 | 2013-11-20 | 三洋電機株式会社 | Automatic bread machine |
| WO2011065272A1 (en) * | 2009-11-27 | 2011-06-03 | 三洋電機株式会社 | Automatic bread maker |
| JP5824616B2 (en) * | 2012-03-14 | 2015-11-25 | パナソニックＩｐマネジメント株式会社 | Bread dough producing machine and bread making machine using the dough |
| CN103654457B (en) * | 2012-09-19 | 2017-06-20 | 漳州灿坤实业有限公司 | A quick bread making machine, bread raw material box and bread making method |
| CN104783650A (en) * | 2015-05-05 | 2015-07-22 | 浙江爱仕达生活电器有限公司 | Full-automatic steamed bun and bread making machine |
| CN205458201U (en) * | 2016-01-12 | 2016-08-17 | 广东辉胜达电器股份有限公司 | Automatic capsule bread machine |
| CN206044425U (en) * | 2016-06-06 | 2017-03-29 | 江门市欧兹电器实业有限公司 | A kind of bread producing machine |
| CN106665721B (en) * | 2017-02-28 | 2022-09-09 | 杭州点厨科技有限公司 | Automatic bread maker |
| CN107049080B (en) * | 2017-06-08 | 2020-03-31 | 余姚欧羽电器科技有限公司 | Bread maker control system and bread making method |
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