CN110037536A - Colored brown rice cooking control method and device and electric cooker - Google Patents
Colored brown rice cooking control method and device and electric cooker Download PDFInfo
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- CN110037536A CN110037536A CN201910404857.2A CN201910404857A CN110037536A CN 110037536 A CN110037536 A CN 110037536A CN 201910404857 A CN201910404857 A CN 201910404857A CN 110037536 A CN110037536 A CN 110037536A
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- 235000021329 brown rice Nutrition 0.000 title claims abstract description 107
- 238000010411 cooking Methods 0.000 title claims abstract description 49
- 238000000034 method Methods 0.000 title claims abstract description 38
- 238000010438 heat treatment Methods 0.000 claims abstract description 149
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 124
- 235000009566 rice Nutrition 0.000 claims abstract description 119
- 238000002791 soaking Methods 0.000 claims abstract description 34
- 240000007594 Oryza sativa Species 0.000 claims description 116
- 241000209140 Triticum Species 0.000 claims description 57
- 235000021307 Triticum Nutrition 0.000 claims description 57
- 238000009835 boiling Methods 0.000 claims description 41
- 238000007654 immersion Methods 0.000 claims description 36
- 238000004590 computer program Methods 0.000 claims description 10
- 241000371652 Curvularia clavata Species 0.000 claims description 6
- 235000007189 Oryza longistaminata Nutrition 0.000 claims description 5
- 235000005035 Panax pseudoginseng ssp. pseudoginseng Nutrition 0.000 claims description 3
- 235000003140 Panax quinquefolius Nutrition 0.000 claims description 3
- 235000008434 ginseng Nutrition 0.000 claims description 3
- 244000131316 Panax pseudoginseng Species 0.000 claims 1
- 235000012054 meals Nutrition 0.000 claims 1
- 230000008859 change Effects 0.000 abstract description 8
- 230000014759 maintenance of location Effects 0.000 abstract description 2
- 241000209094 Oryza Species 0.000 abstract 9
- 229930002877 anthocyanin Natural products 0.000 abstract 1
- 235000010208 anthocyanin Nutrition 0.000 abstract 1
- 239000004410 anthocyanin Substances 0.000 abstract 1
- 150000004636 anthocyanins Chemical class 0.000 abstract 1
- 229930014669 anthocyanidin Natural products 0.000 description 21
- 150000001452 anthocyanidin derivatives Chemical class 0.000 description 21
- 235000008758 anthocyanidins Nutrition 0.000 description 21
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 15
- 230000009102 absorption Effects 0.000 description 8
- 238000010521 absorption reaction Methods 0.000 description 8
- 238000010586 diagram Methods 0.000 description 6
- 230000008569 process Effects 0.000 description 5
- 230000017525 heat dissipation Effects 0.000 description 4
- 230000000694 effects Effects 0.000 description 3
- 241000208340 Araliaceae Species 0.000 description 2
- 238000001816 cooling Methods 0.000 description 2
- 230000006870 function Effects 0.000 description 2
- 230000009467 reduction Effects 0.000 description 2
- 230000009466 transformation Effects 0.000 description 2
- 208000024172 Cardiovascular disease Diseases 0.000 description 1
- 208000031226 Hyperlipidaemia Diseases 0.000 description 1
- 230000003712 anti-aging effect Effects 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 230000003078 antioxidant effect Effects 0.000 description 1
- 235000006708 antioxidants Nutrition 0.000 description 1
- 230000008901 benefit Effects 0.000 description 1
- 230000005540 biological transmission Effects 0.000 description 1
- 238000011981 development test Methods 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 201000001421 hyperglycemia Diseases 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 238000007789 sealing Methods 0.000 description 1
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- 239000000126 substance Substances 0.000 description 1
- 230000001360 synchronised effect Effects 0.000 description 1
- ANRHNWWPFJCPAZ-UHFFFAOYSA-M thionine Chemical compound [Cl-].C1=CC(N)=CC2=[S+]C3=CC(N)=CC=C3N=C21 ANRHNWWPFJCPAZ-UHFFFAOYSA-M 0.000 description 1
- 238000009423 ventilation Methods 0.000 description 1
Classifications
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- A—HUMAN NECESSITIES
- A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
- A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
- A47J27/00—Cooking-vessels
- A47J27/002—Construction of cooking-vessels; Methods or processes of manufacturing specially adapted for cooking-vessels
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- A—HUMAN NECESSITIES
- A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
- A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
- A47J36/00—Parts, details or accessories of cooking-vessels
-
- G—PHYSICS
- G05—CONTROLLING; REGULATING
- G05B—CONTROL OR REGULATING SYSTEMS IN GENERAL; FUNCTIONAL ELEMENTS OF SUCH SYSTEMS; MONITORING OR TESTING ARRANGEMENTS FOR SUCH SYSTEMS OR ELEMENTS
- G05B19/00—Programme-control systems
- G05B19/02—Programme-control systems electric
- G05B19/04—Programme control other than numerical control, i.e. in sequence controllers or logic controllers
- G05B19/042—Programme control other than numerical control, i.e. in sequence controllers or logic controllers using digital processors
- G05B19/0423—Input/output
-
- G—PHYSICS
- G05—CONTROLLING; REGULATING
- G05B—CONTROL OR REGULATING SYSTEMS IN GENERAL; FUNCTIONAL ELEMENTS OF SUCH SYSTEMS; MONITORING OR TESTING ARRANGEMENTS FOR SUCH SYSTEMS OR ELEMENTS
- G05B2219/00—Program-control systems
- G05B2219/20—Pc systems
- G05B2219/26—Pc applications
- G05B2219/2643—Oven, cooking
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- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Physics & Mathematics (AREA)
- General Physics & Mathematics (AREA)
- Automation & Control Theory (AREA)
- Manufacturing & Machinery (AREA)
- Cookers (AREA)
Abstract
The application relates to a colored brown rice cooking control method and device and an electric cooker. The colored brown rice cooking control method comprises the following steps: obtaining the rice seeds of the colored brown rice to be cooked; in the rice soaking stage of cooking, controlling the heating body to heat the pot filled with the colored brown rice to be cooked, and detecting the thermal state parameters in the pot in the rice soaking stage; when the thermal state parameters in the pot in the rice soaking stage reach the soaking thermal state parameters corresponding to the rice seeds, controlling the heating body to enable the thermal state parameters in the pot to change without exceeding the heating power of the preset rice soaking fluctuation value for working, and timing; and when the timing duration of the rice soaking stage reaches the soaking duration corresponding to the rice, entering the next stage after the rice soaking stage. By adopting the method, the anthocyanin retention amount of the cooked colored brown rice can be improved.
Description
Technical field
This application involves field of home appliance technology, more particularly to a kind of colored brown rice cooking control method, device and
Electric cooker.
Background technique
As intelligent electrical apparatus develops, the use of electric cooker is also more and more intelligent, carries out automatic cooking stage by stage mostly
Control.The culinary art control program of electric cooker generally comprises puffed wheat/water suction stage, temperature rise period, boiling stage, stage of cooking rice over a slow fire etc.,
Wherein, for the electric cooker with breather valve, the temperature rise period may include heating period and boost phase.
In daily life, people often use electric rice cooker cooking colored brown rice.Anthocyanidin content in colored brown rice is very high, cyanine
Element is used as a kind of function nutrition substance, has a variety of effects such as anti-oxidant, anti-aging, can prevent hyperglycemia, hyperlipidemia, improves
Risk of cardiovascular diseases etc. is suffered from memory and reduction.However, the anthocyanidin of colored brown rice is easy big in culinary art heat treatment process
Amount loss, to reduce the nutritive value of colored brown rice.
Summary of the invention
Based on this, it is necessary to lose big technical problem for anthocyanidin after colored brown rice culinary art, providing one kind can mention
Rise colored brown rice cooking control method, device and the electric cooker of the ownership of colored brown rice anthocyanidin.
A kind of colored brown rice cooking control method, which comprises
Obtain the rice kind of colored brown rice to be cooked；
In the puffed wheat stage of culinary art, controls calandria and heating heating is carried out to the pot equipped with the colored brown rice to be cooked,
And detect thermodynamic parameters in the pot in puffed wheat stage；
When thermodynamic parameters reach the corresponding immersion thermodynamic parameters of the rice kind in the pot in the puffed wheat stage,
Control the calandria so that in the pot thermodynamic parameters variation without departing from default puffed wheat undulating value heating power into
Row work, and timing；
When the duration of the puffed wheat stage timing reaches the corresponding immersion duration of the rice kind, into the puffed wheat stage
Next stage later.
A kind of colored brown rice culinary art control device, including memory and processor, the memory are stored with computer journey
Sequence, the processor perform the steps of when executing the computer program
Obtain the rice kind of colored brown rice to be cooked；
In the puffed wheat stage of culinary art, controls calandria and heating heating is carried out to the pot equipped with the colored brown rice to be cooked,
And detect thermodynamic parameters in the pot in puffed wheat stage；
When thermodynamic parameters reach the corresponding immersion thermodynamic parameters of the rice kind in the pot in the puffed wheat stage,
Control the calandria so that in the pot thermodynamic parameters variation without departing from default puffed wheat undulating value heating power into
Row work, and timing；
When the duration of the puffed wheat stage timing reaches the corresponding immersion duration of the rice kind, into the puffed wheat stage
Next stage later.
A kind of electric cooker, including rice cooker body and above-mentioned colored brown rice cook control device, the colored brown rice culinary art
Control device is set to the rice cooker body.
Above-mentioned colored brown rice cooking control method, device and electric cooker control calandria to dress in the puffed wheat stage of culinary art
There is the pot of colored brown rice to be cooked to carry out heating heating, when thermodynamic parameters reach the rice kind pair of colored brown rice to be cooked in pot
When the immersion thermodynamic parameters answered, heating heating is carried out to pot from control calandria, is changed into control calandria so that in pot
The variation of thermodynamic parameters works without departing from the heating power of default puffed wheat undulating value, and the operating time after transformation
When reaching the corresponding immersion duration of meter kind, the next stage into after the puffed wheat stage.The height of thermodynamic parameters can in pot
The soaking state of colored brown rice to be cooked is influenced, the length of time of immersion can influence the water absorption of colored brown rice to be cooked；Pass through
Heating is carried out by calandria according to the corresponding immersion thermodynamic parameters control of rice kind and heats thermodynamic state in pot achieved
Parameter, it can be ensured that the soaking state of colored brown rice to be cooked is good, to reduce the loss of anthocyanidin；By corresponding according to rice kind
Impregnate duration control calandria so that in pot thermodynamic parameters variation without departing from default puffed wheat undulating value heating power into
The duration of row work, it can be ensured that the time that colored brown rice to be cooked impregnates is able to satisfy water absorption required for meter kind.In this way, can be excellent
Change the soaking state of colored brown rice to be cooked, reduce the loss of anthocyanidin, and ensures that colored brown rice to be cooked has enough suctions
Water and have preferable mouthfeel, realize while meeting mouthfeel, improve the ownership of anthocyanidin.
Detailed description of the invention
Fig. 1 is the flow diagram of colored brown rice cooking control method in one embodiment；
Fig. 2 is the flow diagram of colored brown rice cooking control method in another embodiment；
Fig. 3 is the flow diagram of colored brown rice cooking control method in another embodiment；
Fig. 4 is the flow diagram of colored brown rice cooking control method in further embodiment；
Fig. 5 is the flow diagram of colored brown rice cooking control method in other one embodiment；
Fig. 6 is the temperature profile that rice cooks control process in one embodiment；
Fig. 7 is the internal structure chart that colored brown rice cooks control device in one embodiment.
Specific embodiment
It is with reference to the accompanying drawings and embodiments, right in order to which the objects, technical solutions and advantages of the application are more clearly understood
The application is further elaborated.It should be appreciated that specific embodiment described herein is only used to explain the application, not
For limiting the application.
In one embodiment, it as shown in Figure 1, providing a kind of colored brown rice cooking control method, applies in this way
It is illustrated for colored brown rice cooks control device, comprising the following steps:
S110: the rice kind of colored brown rice to be cooked is obtained.
Wherein, rice kind refers to the type of rice.The rice kind of colored brown rice may include black rice, black sticky rice, purple rice, red rice etc..
Specifically, colored brown rice culinary art control device, which can be, receives the rice kind that user selects input, to get to be cooked coloured
The rice kind of brown rice.For example, colored brown rice culinary art control device is applied to electric cooker, rice can be set in the operation interface of electric cooker
The selection key of kind, user can select the rice kind of colored brown rice to be cooked in the operation interface of electric cooker.
S130: in the puffed wheat stage of culinary art, controlling calandria and carry out heating heating to the pot equipped with colored brown rice to be cooked,
And detect thermodynamic parameters in the pot in puffed wheat stage.
The culinary art work of colored brown rice requires to use substantially calandria and gives pot heating, wherein pot is for containing wait cook
It prepares food the container of colored brown rice.Calandria is greater than the heat of heat dissipation to the heat heated in pot, then heating in pot, calandria is in pot
The heat of heating is less than the heat of heat dissipation, then cooling in pot.
Wherein, the puffed wheat stage of culinary art refers to the stage impregnated to colored brown rice to be cooked, and usually culinary art starts
First stage.Specifically, calandria carries out heating heating to pot and refers to calandria according to making the heating power to heat up in pot
It works.Thermodynamic parameters refer to the corresponding thermodynamic parameters of pot equipped with colored brown rice to be cooked in pot；Wherein, hot
Power state parameter may include temperature and pressure.For being applied to electric cooker, colored brown rice culinary art control device be can receive
The thermal parameter sensor being set on electric cooker acquires and thermodynamic parameters in the pot that sends.
S150: when thermodynamic parameters reach the corresponding immersion thermodynamic parameters of meter kind in the pot in puffed wheat stage, control
Calandria processed so that in pot the variation of thermodynamic parameters work without departing from the heating power of default puffed wheat undulating value, and count
When.
The corresponding immersion thermodynamic parameters of rice kind can be preset；For example, colored brown rice culinary art control device can be with
Each meter of kind is stored in advance and impregnates the correspondence relationship information of thermodynamic parameters.Wherein, presetting puffed wheat undulating value can basis
Actual needs is configured, such as default puffed wheat undulating value can be 0, i.e., thermodynamic parameters do not change in pot, preset puffed wheat
Undulating value is also possible to 1 DEG C, and small range is allowed to change.Specifically, the duration that timing obtains is equal to control calandria so that in pot
The variation of thermodynamic parameters is without departing from the time span that the heating power of default puffed wheat undulating value works.
S170: when the duration of puffed wheat stage timing reaches the corresponding immersion duration of meter kind, into after the puffed wheat stage
Next stage.
The corresponding immersion duration of rice kind can be preset；For example, colored brown rice culinary art control device can be stored in advance
Each meter of kind and the correspondence relationship information for impregnating duration.Specifically, the corresponding immersion duration of rice kind can be according to making to be cooked to have
Color brown rice water absorption is sufficient, anthocyanidin loss is configured less for target.If it is corresponding that the duration of puffed wheat stage timing reaches meter kind
Immersion duration, then the puffed wheat stage terminates, the next stage into after the puffed wheat stage.
In above-mentioned colored brown rice cooking control method, in the puffed wheat stage of culinary art, control calandria has to equipped with to be cooked
The pot of color brown rice carries out heating heating, when thermodynamic parameters reach the corresponding immersion heat of rice kind of colored brown rice to be cooked in pot
When power state parameter, heating heating is carried out to pot from control calandria, is changed into control calandria so that thermodynamic state is joined in pot
Several variations works without departing from the heating power of default puffed wheat undulating value, and the operating time after transformation reaches a meter kind pair
Next stage when the immersion duration answered, into after the puffed wheat stage.The height of thermodynamic parameters can influence to be cooked in pot
The soaking state of colored brown rice, the length of time of immersion can influence the water absorption of colored brown rice to be cooked；By according to rice kind pair
The immersion thermodynamic parameters control answered carries out heating by calandria and heats thermodynamic parameters in pot achieved, it can be ensured that
The soaking state of colored brown rice to be cooked is good, to reduce the loss of anthocyanidin；By according to the corresponding immersion duration control of rice kind
Calandria processed so that in pot thermodynamic parameters variation without departing from the heating power of default puffed wheat undulating value work when
It is long, it can be ensured that the time that colored brown rice to be cooked impregnates is able to satisfy water absorption required for meter kind.In this way, can optimize to be cooked has
The soaking state of color brown rice, the loss for reducing anthocyanidin, and ensure that colored brown rice to be cooked has enough water absorptions and have compared with
Good mouthfeel is realized while meeting mouthfeel, improves the ownership of anthocyanidin.
In one embodiment, step S150 may include: when thermodynamic parameters reach a meter kind in the pot in puffed wheat stage
When corresponding immersion thermodynamic parameters, control calandria is so that thermodynamic parameters maintain the corresponding immersion heat of meter kind in pot
The heating power of power state parameter works, and timing.That is, the heating power of control calandria, joins thermodynamic state in pot
Number is maintained at that the corresponding immersion thermodynamic parameters of meter kind are constant, and the soaking state of colored brown rice to be cooked is good.
It is appreciated that in other embodiments, being also possible to control thermodynamic parameters in pot and maintaining other numerical value.Example
Such as, step S150 may include: when thermodynamic parameters reach the corresponding immersion thermodynamic state ginseng of meter kind in the pot in puffed wheat stage
When number, calandria is controlled so that thermodynamic parameters increase on the basis of maintaining the corresponding immersion thermodynamic parameters of meter kind in pot
One heating power works, and timing.
In one embodiment, in the pot in puffed wheat stage thermodynamic parameters include the puffed wheat stage kettle temperature, impregnate
Thermodynamic parameters include soaking temperature.Wherein kettle temperature is sent to colored brown rice culinary art after being acquired by temperature sensor
Control device, for example, temperature sensor can be acquisition the bottom of a pan outer surface temperature, or be set on electric cooker cover, pot is opened
The top in mouth direction is to acquire the temperature in pot.Accordingly, the corresponding soaking temperature of rice kind is the temperature within the scope of 25 DEG C -45 DEG C
Value, specifically can be 25 DEG C or 45 DEG C of endpoint value of 25 DEG C of -45 DEG C of ranges, be also possible to be greater than 25 DEG C of temperature less than 45 DEG C
Value.When the rice corresponding immersion of kind it is -5 hours 1 hour a length of within the scope of value, specifically can be the endpoint of -5 hours 1 hour ranges
It value 1 hour or 5 hours, can also be greater than 1 hour value less than 5 hours.
Specifically, rice kind includes black rice, black sticky rice, red rice and purple rice.The corresponding soaking temperature of each rice kind and impregnate duration
Include: the corresponding soaking temperature of black rice and impregnate duration and respectively correspond as 30 DEG C and 2 hours, the corresponding soaking temperature of black sticky rice with
It impregnates duration to respectively correspond as 35 DEG C and 3 hours, it is that 40 DEG C and 4 are small that the corresponding soaking temperature of red rice and immersion duration, which respectively correspond,
When, the corresponding soaking temperature of purple rice and immersion duration respectively correspond as 45 DEG C and 5 hours.That is, the corresponding soaking temperature of each rice kind
Duration is as shown in table 1 below with impregnating.
Table 1
| Rice kind | Black rice | Black sticky rice | Red rice | Purple rice |
| Soaking temperature | 30℃ | 35℃ | 40℃ | 45℃ |
| Impregnate duration | 2h | 3h | 4h | 5h |
The corresponding soaking temperature of each rice kind and duration is impregnated in table 1, is so that colored brown rice to be cooked is when impregnating
For the purpose of temperature damages the sufficient water absorption of colored brown rice acquisition small, to be cooked to anthocyanidin, obtained by multiple development test.
The corresponding soaking temperature of each rice kind is relatively low in table 1, and the corresponding immersion duration of each rice kind is longer than conventional culinary and absorbs water in the puffed wheat stage
Time；It impregnated by low temperature, extend the time for impregnating water suction, it can be ensured that the anthocyanidin ownership of colored brown rice to be cooked, and
It is in good taste with enough water absorptions, culinary art.
Accordingly, in the present embodiment, in step S150, when the kettle temperature in puffed wheat stage reaches the corresponding immersion temperature of meter kind
When spending, calandria is controlled so that the variation of kettle temperature works without departing from the heating power of default puffed wheat undulating value.In this way,
If kettle temperature reaches the corresponding soaking temperature of meter kind, heating heating is needed not continue within the puffed wheat stage, is added by control
The heating power of hot body makes the variation of kettle temperature without departing from default puffed wheat undulating value, so that kettle temperature be made to realize perseverance substantially
Temperature.
In one embodiment, the next stage after the puffed wheat stage is the heating period of culinary art.Wherein, the heating period is
The stage for the heating that heats up in pot is realized in control after puffed wheat in cooking process.It further include step after step S170 with reference to Fig. 2
Rapid S210 and step S230.
S210: in the heating period of culinary art, according to the heating power for the average heating power control calandria being arranged, and
Detect the kettle temperature of heating period；The average heating power being arranged is the heating rate category for making the kettle temperature of heating period
In the power within the scope of scheduled rate.
Wherein, the heating rate V of the kettle temperature of heating period meets: V=is (when the heating period terminates to be transferred to next stage
Kettle temperature of kettle temperature-temperature rise period when starting)/the heating period total time；Kettle temperature can be equal to pot in
Cook the temperature of the mixture of colored brown rice and water.Wherein, scheduled rate range can be set according to actual needs, specifically with
So that the heating rate of heating period is configured for the purpose of being rapidly achieved the target temperature of heating period；Heating rate is default
A value in speed range, can be the endpoint value of scheduled rate range, be also possible to be greater than within the scope of scheduled rate most
It is small value, less than scheduled rate range maximum value value.
When culinary art heating, when the heat of calandria heating is greater than the heat of heat dissipation, heating in pot；Heating in unit time
Heat increase it is more, the change rate of kettle temperature is bigger.For the electric cooker of known models, radiate in the unit time
Heat determines；Colored brown rice cooks control device and adjusts the heating power of calandria whithin a period of time, can adjust this indirectly
The heating rate of kettle temperature in the section time, heating power required for calandria can be according to required heating rate to be achieved
It is determined.Specifically, the corresponding heating function in the heating period of each rice kind can be stored in advance in colored brown rice culinary art control device
Rate curve, the average value of each heating power is that the heating rate of kettle temperature is made to belong to scheduled rate range in heating power curve
Interior average heating power.Colored brown rice cooks control device and works according to heating power curve control calandria, thus
So that the heating rate of the kettle temperature of heating period belongs to scheduled rate range.
S230: when the kettle temperature of heating period reaches the heating period temperature threshold being arranged, into the heating period
Next stage later.
Wherein, the heating period temperature threshold being arranged is target temperature to be achieved needed for the heating period, can basis
Actual demand is configured.If the kettle temperature of heating period reaches the heating period temperature threshold being arranged, heating period
It completes, into the next stage after the heating period.By using step S210 and step S230, temperature in heating period pot is controlled
The heating rate of degree, further water suction and preliminary pasting effect are good.
In one embodiment, the average heating power being arranged is the numerical value within the scope of 680w-1100w.Accordingly, pot
The heating rate of interior temperature is in 6C/min-10 DEG C/min.The average heating power being arranged can be 680w-1100w range
Endpoint value 680w or 1100w, or greater than the value that 680w is less than 1100w.Specifically, the average heating power being arranged is
790w, accordingly, the heating rate of kettle temperature are preferably 8 DEG C/min.Average heating power by controlling calandria exists
Within the scope of 680w-1100w, the heating rate of corresponding kettle temperature is bigger, is rapidly achieved heating by higher heating rate
Phase temperature threshold value reduces loss of the anthocyanidin in the heating period, to further increase the ownership of anthocyanidin.
Specifically, the average heating power being arranged and the heating period temperature threshold being arranged can be by colored brown rice
The pre-stored numerical value of control device is cooked, it, can be using the same average heating power and using same for different rice kinds
One heating period temperature threshold.Further, the heating period temperature threshold being arranged can be within the scope of 90 DEG C -100 DEG C
Numerical value, such as can be 90 DEG C, 95 DEG C or 100 DEG C.
It is appreciated that the average heating power being arranged and the heating period temperature threshold being arranged can also be according to rice
The determining numerical value of kind；It accordingly, can be comprising steps of by colored brown rice to be cooked after step S110, before step S210
The corresponding heating power value of rice kind be set as average heating power, the average heating power being arranged；Have to be cooked
The corresponding heating temperature value of the rice kind of color brown rice is set as heating period temperature threshold, the heating period temperature threshold being arranged
Value.In this way, the kettle temperature that the heating rate of different rice kinds is different, the heating period reaches is different, can according to rice kind classification into
Row targetedly heating heating, preferably reduces the loss of heating period anthocyanidin.
In one embodiment, with reference to Fig. 3, the next stage after the heating period is the boost phase of culinary art.Step
It further include step S310 and step S330 after S230.
S310: in the boost phase of culinary art, the breather valve for being connected in pot with external environment is closed, controls calandria pair
Pot carries out heating heating, and detects thermodynamic parameters in the pot of boost phase.
Breather valve is the valve for being connected in pot with external environment.By taking electric cooker as an example, in the state of electric cooker box cover
Under, if breather valve is opened, ventilate in pot with external environment, if breather valve is closed, becomes sealing state in pot.Specifically,
Breather valve can be electric control valve, and colored brown rice, which cooks control device, can control ventilation by transmission level signal to breather valve
Valve closes or opens.
S330: when thermodynamic parameters reach the boost phase thermodynamic parameters being arranged in the pot of boost phase,
Into the next stage after boost phase.
Wherein, the boost phase thermodynamic parameters being arranged are target thermodynamic state ginsengs to be achieved needed for boost phase
Number, can be configured according to actual needs.If thermodynamic parameters reach the boost phase being arranged in the pot of boost phase
Thermodynamic parameters, then boost phase is completed, into the next stage after boost phase.By using step S310 and step
S330 closes breather valve and controls calandria heating heating, realizes temperature-pressure, can accelerate gelatinization keeps rice quickly well-done.
In one embodiment, in the pot of boost phase thermodynamic parameters include boost phase kettle temperature, set
The boost phase thermodynamic parameters set are the temperature value within the scope of 106 DEG C -116 DEG C.It needs to reach by setting boost phase
Target temperature be 106 DEG C -116 DEG C within the scope of temperature value, so that the kettle temperature of boost phase is reached a higher temperature,
It is well-done to accelerate rice.
In another embodiment, in the pot of boost phase thermodynamic parameters include boost phase pot inner pressure,
In, pot inner pressure is sent to colored brown rice culinary art control device after being acquired by pressure sensor.Accordingly, the liter being arranged
Pressure stage thermodynamic parameters are the pressure value within the scope of 30Kpa-80Kpa.Target to be achieved is needed by setting boost phase
Pressure is the pressure value within the scope of 106 DEG C -116 DEG C, and accordingly, the kettle temperature of boost phase, which can correspond to, reaches one higher
It is well-done to accelerate rice for value.
Specifically, the boost phase thermodynamic parameters being arranged can be to be deposited in advance by colored brown rice culinary art control device
The numerical value of storage can use the same boost phase thermodynamic parameters for different rice kinds.It is appreciated that be arranged
Boost phase thermodynamic parameters can also be the numerical value determined according to rice kind；Accordingly, after step S110, step S330 it
It is preceding can be comprising steps of setting boost phase thermodynamic state for the corresponding boosting parameter value of the rice kind of colored brown rice to be cooked
Parameter, the boost phase thermodynamic parameters being arranged.In this way, different rice kinds thermodynamic state in boost phase pot is joined
Number needs value to be achieved different, can targetedly be boosted according to rice kind classification, preferably reduction heating period anthocyanidin
Loss.
In one embodiment, the next stage after boost phase is the boiling stage of culinary art.With reference to Fig. 4, step
It further include step S410 and step S430 after S330.
S410: in the boiling stage of culinary art, calandria is controlled so that the variation of the kettle temperature of boiling stage is without departing from pre-
If the heating power of boiling undulating value works, and timing.
Wherein, presetting boiling undulating value can be configured according to actual needs, such as default boiling undulating value can be
0, i.e. kettle temperature does not change, and default boiling undulating value is also possible to 1 DEG C, and small range is allowed to change.Specifically, boiling stage,
The duration that timing obtains be equal to control calandria so that kettle temperature variation without departing from it is default boiling undulating value heating power
The time span to work.
S430: when the duration of boiling stage timing reaches the boiling duration being arranged, into boiling stage after under
One stage.
Wherein, the boiling duration being arranged can be configured according to actual needs, specifically shortened with abundant boiling and boiled
It rises and is configured for target total time.In control calandria so that the variation of the kettle temperature of boiling stage is without departing from default boiling
When the duration that the heating power of undulating value works reaches the boiling duration being arranged, boiling stage is completed, into boiling rank
Next stage after section.
Specifically, the value when boiling being arranged within the scope of a length of -5 minutes 1 minute.To warm in the pot of boiling stage
The variation of degree is without departing from the value that the retention time of default boiling undulating value is within the scope of -5 minutes 1 minute.Preferably, it has been arranged
Duration of boiling can be with 3 minutes.Boiling duration within the scope of -5 minutes 1 minute is shorter compared to the time that conventional culinary is boiled, such as
This, uses the boiling mode of high temperature, short time in boiling stage, accelerates water suction and gelatinization, can reduce the loss of colored brown rice anthocyanidin,
Improve anthocyanidin ownership.
In one embodiment, with reference to Fig. 5, the next stage after boiling stage is cooking rice over a slow fire the stage for culinary art.Step
It further include step S510 and step S530 after S430.
S510: in cooking rice over a slow fire the stage for culinary art, calandria is controlled so that the heating power that the kettle temperature in stage of cooking rice over a slow fire declines
It works, and detects the kettle temperature in stage of cooking rice over a slow fire.
Specifically, colored brown rice culinary art control device adjusts the heating power of calandria, and the heat for heating calandria is small
In the heat of heat dissipation, to realize that kettle temperature declines.
S530: when the kettle temperature in the stage of cooking rice over a slow fire drop to be arranged cook rice over a slow fire phase temperature threshold value when, open breather valve.
Wherein, the phase temperature threshold value of cooking rice over a slow fire being arranged can be configured according to actual needs.If the pot in stage of cooking rice over a slow fire
Interior temperature drops to the phase temperature threshold value of cooking rice over a slow fire being arranged, then stage completion of cooking rice over a slow fire.By using step S510 and step
S530 opens breather valve after the completion of cooking rice over a slow fire, so that depressurization state, uncaps convenient for user.
Specifically, the phase temperature threshold value of cooking rice over a slow fire being arranged can be pre-stored by colored brown rice culinary art control device
Numerical value can use the same phase temperature threshold value of cooking rice over a slow fire for different rice kinds.Further, what is be arranged cooks rice over a slow fire the stage
Temperature threshold can be 75 DEG C.
It is appreciated that the phase temperature threshold value of cooking rice over a slow fire being arranged can also be the numerical value determined according to rice kind；Accordingly, it walks
It can be comprising steps of by the corresponding temperature value of cooking rice over a slow fire of the rice kind of colored brown rice to be cooked after rapid S110, before step S530
It is set as phase temperature threshold value of cooking rice over a slow fire, the phase temperature threshold value of cooking rice over a slow fire being arranged.In this way, different rice kinds is in the stage of cooking rice over a slow fire
The kettle temperature reached is different, and can targetedly be cooked rice over a slow fire cooling according to rice kind classification, and effect of cooking rice over a slow fire is good.
The general stage of cooking rice over a slow fire is the final stage of culinary art, after the stage of cooking rice over a slow fire, can enter holding stage, to kettle temperature
It is kept the temperature.By culinary art include puffed wheat stage, heating period, temperature rise period, boiling stage and for the stage of cooking rice over a slow fire, each stage
Temperature change is as shown in Figure 6.
It should be understood that although each step in the flow chart of Fig. 1-5 is successively shown according to the instruction of arrow,
These steps are not that the inevitable sequence according to arrow instruction successively executes.Unless expressly stating otherwise herein, these steps
Execution there is no stringent sequences to limit, these steps can execute in other order.Moreover, at least one in Fig. 1-5
Part steps may include that perhaps these sub-steps of multiple stages or stage are not necessarily in synchronization to multiple sub-steps
Completion is executed, but can be executed at different times, the execution sequence in these sub-steps or stage is also not necessarily successively
It carries out, but can be at least part of the sub-step or stage of other steps or other steps in turn or alternately
It executes.
In one embodiment, a kind of colored brown rice culinary art control device is provided, internal structure chart can be such as Fig. 7 institute
Show.Colored brown rice culinary art control device includes processor, memory and the network interface connected by system bus.Wherein,
The colored brown rice cooks the processor of control device for providing calculating and control ability.The colored brown rice cooks control device
Memory includes non-volatile memory medium, built-in storage.The non-volatile memory medium is stored with operating system and computer
Program.The built-in storage provides environment for the operation of operating system and computer program in non-volatile memory medium.This has
The network interface of color brown rice culinary art control device is used to communicate with external terminal by network connection.The computer program is located
It manages when device executes to realize a kind of colored brown rice cooking control method.
It will be understood by those skilled in the art that structure shown in Fig. 7, only part relevant to application scheme is tied
The block diagram of structure does not constitute the restriction for the colored brown rice culinary art control device being applied thereon to application scheme, specifically
Colored brown rice culinary art control device may include than more or fewer components as shown in the figure, perhaps combine certain components or
With different component layouts.
In one embodiment, a kind of colored brown rice culinary art control device, including memory and processor, storage are provided
Computer program is stored in device, which realizes the step of aforementioned colored brown rice cooking control method when executing computer program
Suddenly.
Above-mentioned colored brown rice cooks control device, due to the step of realizing aforementioned colored brown rice cooking control method, together
The ownership of the anthocyanidin of culinary art colored brown rice can be improved in reason.
In one embodiment, a kind of electric cooker, including rice cooker body and colored brown rice above-mentioned culinary art control are provided
Device processed, colored brown rice culinary art control device are set to rice cooker body.
Culinary art colored brown rice similarly can be improved due to using aforementioned colored brown rice culinary art control device in above-mentioned electric cooker
Anthocyanidin ownership.
Those of ordinary skill in the art will appreciate that realizing all or part of the process in above-described embodiment method, being can be with
Relevant hardware is instructed to complete by computer program, the computer program can be stored in a non-volatile computer
In read/write memory medium, the computer program is when being executed, it may include such as the process of the embodiment of above-mentioned each method.Wherein,
To any reference of memory, storage, database or other media used in each embodiment provided herein,
Including non-volatile and/or volatile memory.Nonvolatile memory may include read-only memory (ROM), programming ROM
(PROM), electrically programmable ROM (EPROM), electrically erasable ROM (EEPROM) or flash memory.Volatile memory may include
Random access memory (RAM) or external cache.By way of illustration and not limitation, RAM is available in many forms,
Such as static state RAM (SRAM), dynamic ram (DRAM), synchronous dram (SDRAM), double data rate sdram (DDRSDRAM), enhancing
Type SDRAM (ESDRAM), synchronization link (Synchlink) DRAM (SLDRAM), memory bus (Rambus) direct RAM
(RDRAM), direct memory bus dynamic ram (DRDRAM) and memory bus dynamic ram (RDRAM) etc..
Each technical characteristic of embodiment described above can be combined arbitrarily, for simplicity of description, not to above-mentioned reality
It applies all possible combination of each technical characteristic in example to be all described, as long as however, the combination of these technical characteristics is not deposited
In contradiction, all should be considered as described in this specification.
The several embodiments of the application above described embodiment only expresses, the description thereof is more specific and detailed, but simultaneously
It cannot therefore be construed as limiting the scope of the patent.It should be pointed out that coming for those of ordinary skill in the art
It says, without departing from the concept of this application, various modifications and improvements can be made, these belong to the protection of the application
Range.Therefore, the scope of protection shall be subject to the appended claims for the application patent.
Claims (11)
1. a kind of colored brown rice cooking control method, which is characterized in that the described method includes:
Obtain the rice kind of colored brown rice to be cooked；
It in the puffed wheat stage of culinary art, controls calandria and heating heating is carried out to the pot equipped with the colored brown rice to be cooked, and examine
Survey thermodynamic parameters in the pot in puffed wheat stage；
When thermodynamic parameters reach the corresponding immersion thermodynamic parameters of the rice kind in the pot in the puffed wheat stage, control
The calandria so that in the pot thermodynamic parameters variation without departing from default puffed wheat undulating value heating power carry out work
Make, and timing；
When the duration of the puffed wheat stage timing reaches the corresponding immersion duration of the rice kind, into after the puffed wheat stage
Next stage.
2. the method according to claim 1, wherein thermodynamic parameters include bubble in the pot in the puffed wheat stage
The kettle temperature in rice stage, the immersion thermodynamic parameters include soaking temperature；The corresponding soaking temperature of the rice kind is 25
Temperature value within the scope of DEG C -45 DEG C, the value within the scope of when rice kind corresponding immersion is -5 hours 1 hour a length of.
3. according to the method described in claim 2, it is characterized in that, the rice kind includes black rice, black sticky rice, red rice and purple rice；
It the corresponding soaking temperature of each rice kind and impregnates duration and includes:
The corresponding soaking temperature of black rice and impregnate duration and respectively correspond as 30 DEG C and 2 hours, the corresponding soaking temperature of black sticky rice with
It impregnates duration to respectively correspond as 35 DEG C and 3 hours, it is that 40 DEG C and 4 are small that the corresponding soaking temperature of red rice and immersion duration, which respectively correspond,
When, the corresponding soaking temperature of purple rice and immersion duration respectively correspond as 45 DEG C and 5 hours.
4. the method according to claim 1, wherein the next stage after the puffed wheat stage is adding for culinary art
The hot stage；It is described when the duration of the puffed wheat stage timing reaches the corresponding immersion duration of the rice kind, into the puffed wheat
After next stage after stage, further includes:
In the heating period of culinary art, the heating power of the calandria is controlled according to the average heating power being arranged, and is detected
The kettle temperature of the heating period；Wherein, the average heating power being arranged is the heating for making the kettle temperature of heating period
Rate belongs to the power within the scope of scheduled rate；
When the kettle temperature of the heating period reaches the heating period temperature threshold being arranged, into the heating period it
Next stage afterwards.
5. according to the method described in claim 4, it is characterized in that, the next stage after the heating period is the liter of culinary art
The pressure stage；It is described when the kettle temperature of the heating period reaches the heating period temperature threshold being arranged, into described plus
After next stage after the hot stage, further includes:
In the boost phase of culinary art, the breather valve for being connected in pot with external environment is closed, controls the calandria to described
Pot carries out heating heating, and detects thermodynamic parameters in the pot of boost phase；
When thermodynamic parameters reach the boost phase thermodynamic parameters being arranged in the pot of the boost phase, into institute
State the next stage after boost phase.
6. according to the method described in claim 5, it is characterised in that it includes any one of following two:
Thermodynamic parameters include the kettle temperature of boost phase in the pot of the boost phase, the boost phase being arranged
Thermodynamic parameters are the temperature value within the scope of 106 DEG C -116 DEG C；
Thermodynamic parameters include the pot inner pressure of boost phase in the pot of the boost phase, the boost phase being arranged
Thermodynamic parameters are the pressure value within the scope of 30Kpa-80Kpa.
7. method according to claim 5 or 6, which is characterized in that the next stage after the boost phase is culinary art
Boiling stage；It is described when in the pot of the boost phase thermodynamic parameters reach be arranged boost phase thermodynamic state ginseng
When number, into after the next stage after the boost phase, further includes:
In the boiling stage of culinary art, the calandria is controlled so that the variation of the kettle temperature of boiling stage is without departing from default boiling
The heating power of undulating value works, and timing；
When the duration of the boiling stage timing reaches the boiling duration being arranged, into next after the boiling stage
Stage.
8. the method according to the description of claim 7 is characterized in that a length of -5 minutes 1 minute models when the boiling being arranged
Enclose interior value.
9. the method according to the description of claim 7 is characterized in that the next stage after the boiling stage is the stewing of culinary art
The meal stage；When the duration in the boiling stage timing reaches the boiling duration being arranged, into the boiling stage it
After next stage afterwards, further includes:
In cooking rice over a slow fire the stage for culinary art, the calandria is controlled so that the heating power that the kettle temperature in stage of cooking rice over a slow fire declines carries out work
Make, and detects the kettle temperature in stage of cooking rice over a slow fire；
When the kettle temperature in the stage of cooking rice over a slow fire drop to be arranged cook rice over a slow fire phase temperature threshold value when, open the breather valve.
10. a kind of colored brown rice cooks control device, including memory and processor, the memory are stored with computer journey
Sequence, which is characterized in that the processor realizes any one of claims 1 to 9 the method when executing the computer program
The step of.
11. a kind of electric cooker, which is characterized in that including rice cooker body and colored brown rice described in any one of claim 10 culinary art control
Device, the colored brown rice culinary art control device are set to the rice cooker body.
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| CN112244617A (en) * | 2020-10-23 | 2021-01-22 | 珠海格力电器股份有限公司 | Cooking control method and device for cooker and electronic device |
| CN112315331A (en) * | 2020-10-23 | 2021-02-05 | 珠海格力电器股份有限公司 | Cooking control method and device based on cooking equipment and cooking equipment |
| CN112754256A (en) * | 2020-12-31 | 2021-05-07 | 珠海格力电器股份有限公司 | Cooking control method and device, electric cooker and readable storage medium |
| CN114668297A (en) * | 2022-03-14 | 2022-06-28 | 九阳股份有限公司 | Cooking method for making rice by using cooking appliance and cooking appliance |
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| CN114668297A (en) * | 2022-03-14 | 2022-06-28 | 九阳股份有限公司 | Cooking method for making rice by using cooking appliance and cooking appliance |
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| CN110037536B (en) | 2020-08-25 |
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