CN110037536B - 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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- CN110037536B CN110037536B CN201910404857.2A CN201910404857A CN110037536B CN 110037536 B CN110037536 B CN 110037536B CN 201910404857 A CN201910404857 A CN 201910404857A CN 110037536 B CN110037536 B CN 110037536B
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- 235000021329 brown rice Nutrition 0.000 title claims abstract description 114
- 238000010411 cooking Methods 0.000 title claims abstract description 91
- 238000000034 method Methods 0.000 title claims abstract description 44
- 238000010438 heat treatment Methods 0.000 claims abstract description 166
- 241000209094 Oryza Species 0.000 claims abstract description 161
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 159
- 235000009566 rice Nutrition 0.000 claims abstract description 154
- 238000002791 soaking Methods 0.000 claims abstract description 135
- 238000009835 boiling Methods 0.000 claims description 44
- 238000004590 computer program Methods 0.000 claims description 10
- 241000371652 Curvularia clavata Species 0.000 claims description 6
- 240000007594 Oryza sativa Species 0.000 claims description 6
- 235000007189 Oryza longistaminata Nutrition 0.000 claims description 5
- 230000000630 rising effect Effects 0.000 claims description 5
- 238000009423 ventilation Methods 0.000 claims description 2
- 229930002877 anthocyanin Natural products 0.000 abstract description 23
- 235000010208 anthocyanin Nutrition 0.000 abstract description 23
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- 150000004636 anthocyanins Chemical class 0.000 abstract description 23
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- 208000031226 Hyperlipidaemia Diseases 0.000 description 1
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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
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- 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
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- 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
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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
The application relates to the technical field of household appliances, in particular to a colored brown rice cooking control method and device and an electric cooker.
Background
With the development of electrical appliance intellectualization, the use of the electric cooker is more and more intelligentized, and automatic cooking control is mostly carried out in stages. The cooking control program of the electric cooker generally comprises a rice soaking/water absorbing stage, a temperature rising stage, a boiling stage, a stewing stage and the like, wherein the temperature rising stage can comprise a heating stage and a pressure rising stage for the electric cooker with a vent valve.
In daily life, people often cook the colored brown rice by using an electric rice cooker. The anthocyanin in the colored brown rice is high in content, and the anthocyanin serving as a functional nutrient substance has multiple effects of resisting oxidation, resisting aging and the like, and can prevent hyperglycemia and hyperlipidemia, improve memory, reduce the risk of cardiovascular diseases and the like. However, anthocyanin of the brown rice is easily lost in a large amount during the cooking heat treatment, thereby reducing the nutritive value of the brown rice.
Disclosure of Invention
Therefore, in order to solve the technical problem of great anthocyanin loss after the colored brown rice is cooked, the colored brown rice cooking control method, the colored brown rice cooking control device and the electric cooker are needed to be provided, wherein the holding amount of anthocyanin in the colored brown rice can be increased.
A method of controlling cooking of brown rice, the method comprising:
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 change of the thermal state parameters in the pot not to exceed the heating power of a preset rice soaking fluctuation value for working, and timing;
and entering the next stage after the rice soaking stage when the timing duration of the rice soaking stage reaches the soaking duration corresponding to the rice variety.
A brown rice cooking control apparatus comprising a memory and a processor, the memory storing a computer program, the processor implementing the following steps when executing the computer program:
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 change of the thermal state parameters in the pot not to exceed the heating power of a preset rice soaking fluctuation value for working, and timing;
and entering the next stage after the rice soaking stage when the timing duration of the rice soaking stage reaches the soaking duration corresponding to the rice variety.
An electric rice cooker comprises an electric rice cooker body and the colored brown rice cooking control device, wherein the colored brown rice cooking control device is arranged on the electric rice cooker body.
According to the method and the device for controlling the cooking of the colored brown rice and the electric rice cooker, in the rice soaking stage of cooking, the heating body is controlled to heat the pot containing the colored brown rice to be cooked, when the thermal state parameters in the pot reach the soaking thermal state parameters corresponding to the rice types of the colored brown rice to be cooked, the pot is heated by controlling the heating body and is converted into the control heating body, so that the heating power of the change of the thermal state parameters in the pot does not exceed the preset rice soaking fluctuation value is used for working, and the next stage after the rice soaking stage is started when the converted working time reaches the soaking time corresponding to the rice types. The temperature of the thermal state parameter in the pot can influence the soaking state of the colored brown rice to be cooked, and the soaking time can influence the water absorption capacity of the colored brown rice to be cooked; the thermal state parameters in the pot, which are obtained by heating the colored brown rice by the heating body, are controlled according to the soaking thermal state parameters corresponding to the rice seeds, so that the good soaking state of the colored brown rice to be cooked can be ensured, and the loss of anthocyanin is reduced; the heating body is controlled according to the soaking time corresponding to the rice seeds so that the change of the thermal state parameters in the pot does not exceed the working time of the heating power of the preset rice soaking fluctuation value, and the soaking time of the colored brown rice to be cooked can meet the water absorption required by the rice seeds. Therefore, the soaking state of the colored brown rice to be cooked can be optimized, the loss of anthocyanin is reduced, the colored brown rice to be cooked is ensured to have enough water absorption capacity and good taste, and the holding amount of anthocyanin is improved while the taste is met.
Drawings
FIG. 1 is a schematic flow chart of a cooking control method of brown rice in one embodiment;
FIG. 2 is a schematic flow chart of a brown rice cooking control method in another embodiment;
FIG. 3 is a schematic flow chart of a brown rice cooking control method in another embodiment;
FIG. 4 is a schematic flow chart of a brown rice cooking control method in still another embodiment;
FIG. 5 is a schematic flow chart illustrating a cooking control method of the brown rice in accordance with another embodiment;
FIG. 6 is a temperature profile of a rice cooking control process in one embodiment;
FIG. 7 is an internal structure view of the brown rice cooking controller according to one embodiment.
Detailed Description
In order to make the objects, technical solutions and advantages of the present application more apparent, the present application is described in further detail below with reference to the accompanying drawings and embodiments. It should be understood that the specific embodiments described herein are merely illustrative of the present application and are not intended to limit the present application.
In one embodiment, as shown in fig. 1, there is provided a method for controlling cooking of brown rice, which is described by taking the method as an example of being applied to a device for controlling cooking of brown rice, and includes the following steps:
s110: obtaining the rice seeds of the colored brown rice to be cooked.
Wherein, the rice species refers to the species of rice. The brown rice can be black rice, red glutinous rice, purple rice, red rice, etc. Specifically, the brown rice cooking control device may receive the rice type selected and input by the user, so as to obtain the rice type of the brown rice to be cooked. For example, the brown rice cooking control device is applied to an electric cooker, a rice type selection button can be arranged on an operation interface of the electric cooker, and a user can select the rice type of the brown rice to be cooked on the operation interface of the electric cooker.
S130: in the rice soaking stage of cooking, the heating body is controlled to heat the pot filled with the colored brown rice to be cooked, and the thermal state parameters in the pot in the rice soaking stage are detected.
The cooking of the brown rice requires a heating body to heat the pot, wherein the pot is a container for containing the brown rice to be cooked. The heating body heats the pot more than the heat dissipated by the pot, the temperature in the pot rises, the heat dissipated by the heating body is less than the heat dissipated by the pot, and the temperature in the pot falls.
The rice soaking stage of cooking refers to a stage of soaking the colored brown rice to be cooked, and is generally the first stage of starting cooking. Specifically, the heating body heats the pot, which means that the heating body works according to the heating power for heating the pot. The thermal state parameter in the pot is the thermal state parameter corresponding to the pot filled with the colored brown rice to be cooked; among other things, the thermodynamic state parameters may include temperature and pressure. Taking the application to an electric rice cooker as an example, the colored brown rice cooking control device can receive the thermal state parameters in the cooker, which are collected and sent by a thermal parameter sensor arranged on the electric rice cooker.
S150: when the thermal state parameters in the pot in the rice soaking stage reach the soaking thermal state parameters corresponding to the rice seeds, the heating body is controlled to work so that the change of the thermal state parameters in the pot does not exceed the heating power of the preset rice soaking fluctuation value, and the time is counted.
The soaking thermal power state parameters corresponding to the rice seeds can be preset; for example, the brown rice cooking control device may store information on correspondence between each rice type and the soaking thermal state parameter in advance. The preset bubble rice fluctuation value can be set according to actual needs, for example, the preset bubble rice fluctuation value can be 0, namely, the thermal state parameters in the pot are not changed, the preset bubble rice fluctuation value can also be 1 ℃, and small-range change is allowed. Specifically, the time length obtained by timing is equal to the time length for controlling the heating body to enable the change of the thermal state parameters in the boiler not to exceed the heating power of the preset bubble meter fluctuation value to work.
S170: 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.
The soaking time corresponding to the rice seeds can be preset; for example, the brown rice cooking control means may store in advance correspondence information of each rice type and the soaking time period. Specifically, the soaking time period corresponding to the rice species can be set with the aim of ensuring that the colored brown rice to be cooked has sufficient water absorption and less anthocyanin loss. And if the timing duration of the rice soaking stage reaches the soaking duration corresponding to the rice, ending the rice soaking stage and entering the next stage after the rice soaking stage.
In the method for controlling the cooking of the colored brown rice, the heating body is controlled to heat the pot containing the colored brown rice to be cooked in a rice soaking stage, when the thermal state parameters in the pot reach soaking thermal state parameters corresponding to the types of the colored brown rice to be cooked, the pot is heated by controlling the heating body and is converted into the control heating body so that the change of the thermal state parameters in the pot does not exceed the heating power of the preset rice soaking fluctuation value to work, and the next stage after the rice soaking stage is started when the converted working time reaches the soaking time corresponding to the types of the rice. The temperature of the thermal state parameter in the pot can influence the soaking state of the colored brown rice to be cooked, and the soaking time can influence the water absorption capacity of the colored brown rice to be cooked; the thermal state parameters in the pot, which are obtained by heating the colored brown rice by the heating body, are controlled according to the soaking thermal state parameters corresponding to the rice seeds, so that the good soaking state of the colored brown rice to be cooked can be ensured, and the loss of anthocyanin is reduced; the heating body is controlled according to the soaking time corresponding to the rice seeds so that the change of the thermal state parameters in the pot does not exceed the working time of the heating power of the preset rice soaking fluctuation value, and the soaking time of the colored brown rice to be cooked can meet the water absorption required by the rice seeds. Therefore, the soaking state of the colored brown rice to be cooked can be optimized, the loss of anthocyanin is reduced, the colored brown rice to be cooked is ensured to have enough water absorption capacity and good taste, and the holding amount of anthocyanin is improved while the taste is met.
In one embodiment, step S150 may include: when the thermal state parameters in the pot in the rice soaking stage reach the soaking thermal state parameters corresponding to the rice seeds, the heating body is controlled to enable the thermal state parameters in the pot to be maintained at the heating power of the soaking thermal state parameters corresponding to the rice seeds for working, and timing is carried out. Namely, the heating power of the heating body is controlled, so that the thermal state parameters in the pot are kept unchanged at the corresponding soaking thermal state parameters of the rice seeds, and the soaking state of the colored brown rice to be cooked is good.
It is understood that in other embodiments, the thermal state parameter in the pan may be controlled to maintain other values. For example, step S150 may include: when the thermal state parameter in the pot in the rice soaking stage reaches the soaking thermal state parameter corresponding to the rice type, the heating body is controlled to maintain the thermal state parameter in the pot at the soaking thermal state parameter corresponding to the rice type, the heating power is increased by one for working, and timing is carried out.
In one embodiment, the thermal state parameter in the pot during the rice steeping phase comprises a temperature in the pot during the rice steeping phase, and the soaking thermal state parameter comprises a soaking temperature. The temperature in the pot can be collected by the temperature sensor and then sent to the colored brown rice cooking control device, for example, the temperature sensor can be used for collecting the temperature of the outer surface of the pot bottom, or arranged above the electric cooker cover and the pot opening direction so as to collect the temperature in the pot. Correspondingly, the soaking temperature corresponding to the rice is a temperature value within the range of 25-45 ℃, specifically, the temperature value can be 25 ℃ or 45 ℃ at the end point of the range of 25-45 ℃, and also can be a temperature value which is more than 25 ℃ and less than 45 ℃. The soaking time corresponding to the rice is a value in the range of 1 hour to 5 hours, specifically, the value at the end of the range of 1 hour to 5 hours is 1 hour or 5 hours, and the value is more than 1 hour and less than 5 hours.
Specifically, the rice species include black rice, red glutinous rice, red rice and purple rice. The corresponding soaking temperature and soaking duration for each rice category included: the soaking temperature and the soaking time corresponding to black rice correspond to 30 ℃ and 2 hours respectively, the soaking temperature and the soaking time corresponding to black glutinous rice correspond to 35 ℃ and 3 hours respectively, the soaking temperature and the soaking time corresponding to red rice correspond to 40 ℃ and 4 hours respectively, and the soaking temperature and the soaking time corresponding to purple rice correspond to 45 ℃ and 5 hours respectively. That is, the soaking temperature and the soaking time period corresponding to each rice are shown in table 1 below.
TABLE 1
| Rice seeds | Black rice | Red glutinous rice | Red rice | Purple rice |
| Soaking temperature | 30℃ | 35 |
40℃ | 45℃ |
| Length of soaking | 2h | 3h | 4h | 5h |
The soaking temperature and the soaking time corresponding to each rice in table 1 are obtained through a plurality of research experiments aiming at ensuring that the anthocyanin is slightly damaged by the temperature of the colored brown rice to be cooked during soaking and the colored brown rice to be cooked has sufficient water absorption capacity. In table 1, the soaking temperature corresponding to each rice is lower, and the soaking time corresponding to each rice is longer than the water absorption time of the traditional cooking in the rice soaking stage; by soaking at low temperature and prolonging the soaking time, the anthocyanin retention amount of the colored brown rice to be cooked can be ensured, and the colored brown rice to be cooked has enough water absorption amount and good cooking taste.
Correspondingly, in this embodiment, in step S150, when the temperature in the pot in the rice soaking stage reaches the soaking temperature corresponding to the rice type, the heating body is controlled to operate at a heating power at which the temperature in the pot does not change beyond the preset rice soaking fluctuation value. Therefore, if the temperature in the pot reaches the soaking temperature corresponding to the rice, the temperature does not need to be continuously raised and heated in the rice soaking stage, and the change of the temperature in the pot does not exceed the preset rice soaking fluctuation value by controlling the heating power of the heating body, so that the temperature in the pot is basically kept constant.
In one embodiment, the next stage after the bubble rice stage is the heating stage of cooking. Wherein, the heating stage is a stage for controlling the temperature rise in the pot to be heated after rice soaking in the cooking process. Referring to fig. 2, after step S170, step S210 and step S230 are also included.
S210: in the heating stage of cooking, controlling the heating power of the heating body according to the set average heating power, and detecting the temperature in the pot in the heating stage; the average heating power is set to a power such that the temperature rise rate of the temperature in the pot in the heating stage falls within a preset rate range.
Wherein, the temperature rise rate V of the temperature in the pot in the heating stage meets the following conditions: v ═ the pot temperature at the end of the heating phase when it shifts to the next phase-the pot temperature at the beginning of the temperature rise phase)/total time of the heating phase; the temperature in the pot may be equal to the temperature of the mixture of the colored brown rice and water to be cooked in the pot. The preset rate range can be set according to actual needs, and is specifically set for the purpose of enabling the heating rate in the heating stage to quickly reach the target temperature in the heating stage; the temperature rise rate is a value in a preset rate range, and may be an end value of the preset rate range, or a value greater than a minimum value in the preset rate range and less than a maximum value in the preset rate range.
When cooking and heating, when the heating quantity of the heating body is larger than the heat dissipation quantity, the temperature in the pot rises; the more the amount of heat heated per unit time increases, the greater the rate of change of the temperature in the pan. For the electric cooker with the known model, the heat dissipated in unit time is determined; the colored brown rice cooking control device adjusts the heating power of the heating body within a period of time, can indirectly adjust the temperature rise rate of the temperature in the pot within the period of time, and the heating power required by the heating body can be determined according to the required temperature rise rate. Specifically, the brown rice cooking control device may pre-store heating power curves corresponding to the heating stages for each kind of rice, and the average value of the heating powers in the heating power curves is an average heating power at which the temperature rising rate of the temperature in the pot falls within a preset rate range. The colored brown rice cooking control device controls the heating body to work according to the heating power curve, so that the temperature rise rate of the temperature in the pot in the heating stage belongs to a preset rate range.
S230: when the temperature in the pot in the heating stage reaches the set temperature threshold value in the heating stage, the next stage after the heating stage is entered.
The set heating stage temperature threshold is a target temperature required to be reached in the heating stage, and can be set according to actual requirements. If the temperature in the pot in the heating stage reaches the set temperature threshold value in the heating stage, the heating stage is finished, and the next stage after the heating stage is started. By adopting the steps S210 and S230, the temperature rise rate of the temperature in the pot in the heating stage is controlled, and the effects of further absorbing water and preliminarily gelatinizing are good.
In one embodiment, the average heating power has been set to a value in the range of 680w-1100 w. Correspondingly, the temperature rise rate of the temperature in the pot is between 6 and 10 ℃ per minute. The set average heating power can be 680w or 1100w at the end of the range of 680w-1100w, or can be more than 680w and less than 1100 w. Specifically, the average heating power has been set to 790w, and correspondingly, the temperature rise rate of the temperature in the pan is preferably 8 ℃/min. By controlling the average heating power of the heating body within the range of 680w-1100w, the temperature rise rate corresponding to the temperature in the pot is higher, the temperature threshold of the heating stage is quickly reached through the higher temperature rise rate, the loss of anthocyanin in the heating stage is reduced, and the holding amount of anthocyanin is further improved.
Specifically, the set average heating power and the set heating stage temperature threshold may be values previously stored by the brown rice cooking control means, and the same average heating power and the same heating stage temperature threshold may be used for different rice types. Further, the set heating stage temperature threshold may be a value in the range of 90 ℃ to 100 ℃, for example, may be 90 ℃, 95 ℃ or 100 ℃.
It will be appreciated that the set average heating power and the set heating phase temperature threshold may also be values determined according to the species of rice; correspondingly, after step S110 and before step S210, the method may further include the steps of: setting the heating power value corresponding to the rice variety of the colored brown rice to be cooked as the average heating power to obtain the set average heating power; and setting the heating temperature value corresponding to the rice variety of the colored brown rice to be cooked as the heating stage temperature threshold value to obtain the set heating stage temperature threshold value. Therefore, different rice seeds have different heating rates and different pot temperatures in the heating stage, and the temperature can be raised and heated in a targeted manner according to the types of the rice seeds, so that the loss of anthocyanin in the heating stage is reduced better.
In one embodiment, referring to fig. 3, the next stage after the heating stage is the boost stage of cooking. Step S230 is followed by step S310 and step S330.
S310: in the pressure boosting stage of cooking, a vent valve used for communicating the pot with the external environment is closed, the heating body is controlled to heat the pot, and the thermal state parameters in the pot in the pressure boosting stage are detected.
The vent valve is a valve used for communicating the inside of the pot with the external environment. Taking an electric cooker as an example, in the state of a cover of the electric cooker, if the vent valve is opened, the inside of the cooker is ventilated with the external environment, and if the vent valve is closed, the inside of the cooker is in a sealed state. Specifically, the vent valve may be an electrically controlled valve, and the brown rice cooking control means may control the vent valve to be closed or opened by sending a level signal to the vent valve.
S330: and when the thermal state parameters in the boiler in the pressure boosting stage reach the set thermal state parameters in the pressure boosting stage, entering the next stage after the pressure boosting stage.
The set thermal state parameters of the boosting stage are target thermal state parameters required to be reached by the boosting stage, and can be set according to actual requirements. If the thermal state parameters in the boiler in the pressure boosting stage reach the set thermal state parameters in the pressure boosting stage, the pressure boosting stage is finished, and the next stage after the pressure boosting stage is started. By adopting the steps S310 and S330, the vent valve is closed and the heating body is controlled to heat up, so that heating and pressurization are realized, gelatinization can be accelerated, and rice can be cooked thoroughly.
In one embodiment, the thermal state parameter in the boiler in the pressure boosting stage comprises the temperature in the boiler in the pressure boosting stage, and the thermal state parameter in the pressure boosting stage is set to be a temperature value in the range of 106-116 ℃. The temperature in the pot in the pressure boosting stage can reach a higher temperature by setting the temperature value which is required to reach the target temperature in the range of 106-116 ℃ in the pressure boosting stage, so that the cooked rice is quickened to be well cooked.
In another embodiment, the thermal state parameters in the boiler in the pressure boosting stage comprise the pressure in the boiler in the pressure boosting stage, wherein the pressure in the boiler can be collected by a pressure sensor and then sent to the colored brown rice cooking control device. Correspondingly, the set boost phase thermodynamic state parameter is a pressure value within the range of 30Kpa-80 Kpa. By setting the pressure value which is required to reach the target pressure in the range of 106-116 ℃ in the pressure boosting stage, correspondingly, the temperature in the pot in the pressure boosting stage can correspondingly reach a higher value, and the cooked rice is accelerated to be well cooked.
Specifically, the set thermal state parameter of the pressure boosting stage may be a numerical value pre-stored by the brown rice cooking control device, and for different rice types, the same thermal state parameter of the pressure boosting stage may be adopted. It can be understood that the set thermal state parameter of the pressure boosting stage can also be a value determined according to the rice species; correspondingly, after step S110 and before step S330, the method may further include the steps of: and setting the boosting parameter value corresponding to the rice variety of the colored brown rice to be cooked as the thermal state parameter of the boosting stage to obtain the set thermal state parameter of the boosting stage. Therefore, the thermal state parameters of different rice in the pressure raising stage pot need to reach different values, the pressure can be raised in a targeted manner according to the types of the rice, and the loss of anthocyanin in the heating stage is reduced better.
In one embodiment, the next stage after the boost stage is the boiling stage of cooking. Referring to fig. 4, after step S330, step S410 and step S430 are also included.
S410: in the boiling stage of cooking, the heating body is controlled to work with heating power which ensures that the temperature change in the pot in the boiling stage does not exceed a preset boiling fluctuation value, and the time is counted.
The preset boiling fluctuation value can be set according to actual needs, for example, the preset boiling fluctuation value can be 0, namely, the temperature in the boiler does not change, and the preset boiling fluctuation value can also be 1 ℃, so that the change in a small range is allowed. Specifically, in the boiling stage, the time length obtained by timing is equal to the time length for controlling the heating body to work so that the temperature change in the boiler does not exceed the heating power of the preset boiling fluctuation value.
S430: when the timed length of the boiling stage reaches the set boiling length, the next stage after the boiling stage is entered.
The set boiling time can be set according to actual requirements, and specifically, the set boiling time is set with the aim of shortening the total boiling time by fully boiling. When the heating body is controlled to ensure that the working time length of the heating power of which the temperature change does not exceed the preset boiling fluctuation value in the boiling stage reaches the set boiling time length, the boiling stage is finished and the next stage after the boiling stage is started.
Specifically, the boiling time period has been set to a value in the range of 1 minute to 5 minutes. Thus, the temperature in the boiler in the boiling stage does not vary beyond the preset boiling fluctuation value for a holding time in the range of 1 minute to 5 minutes. Preferably, the set boiling time period may be 3 minutes. The boiling time in the range of 1-5 minutes is shorter than that in the traditional cooking boiling, so that a high-temperature short-time boiling mode is used in the boiling stage, water absorption and gelatinization are accelerated, the loss of colored brown rice anthocyanin can be reduced, and the anthocyanin retention amount is increased.
In one embodiment, referring to fig. 5, the next stage after the boiling stage is the simmering stage of cooking. Step S430 is followed by step S510 and step S530.
S510: and in the stewing stage of cooking, controlling the heating body to work at the heating power which is reduced in the pot temperature in the stewing stage, and detecting the pot temperature in the stewing stage.
Specifically, the colored brown rice cooking control device adjusts the heating power of the heating body, so that the heating heat of the heating body is smaller than the heat dissipation heat, and the temperature in the pot is reduced.
S530: when the temperature in the pot in the stewing stage is reduced to the preset stewing stage temperature threshold value, the ventilation valve is opened.
Wherein, the set temperature threshold value of the stewing stage can be set according to the actual requirement. And if the temperature in the pot in the stewing stage is reduced to the preset stewing stage temperature threshold, the stewing stage is finished. By adopting the steps S510 and S530, the vent valve is opened after the completion of the braising, thereby releasing the sealing state and facilitating the opening of the lid by the user.
Specifically, the set braising stage temperature threshold may be a value stored in advance by the colored brown rice cooking control means, and the same braising stage temperature threshold may be adopted for different rice species. Further, the set braising stage temperature threshold may be 75 ℃.
It is understood that the set braising stage temperature threshold may also be a value determined according to rice species; correspondingly, after step S110 and before step S530, the method may further include the steps of: and setting the stewing temperature value corresponding to the rice variety of the colored brown rice to be cooked as the stewing stage temperature threshold value to obtain the set stewing stage temperature threshold value. Therefore, different rice seeds can reach different temperatures in the pot in the stewing stage, the rice can be stewed and cooled in a targeted manner according to the rice seed types, and the stewing effect is good.
The stewing stage is the final stage of cooking, and after the stewing stage is finished, the heat preservation stage can be entered to preserve the temperature in the pot. Taking the cooking including the rice soaking stage, the heating stage, the warming stage, the boiling stage and the stewing stage as an example, the temperature change of each stage is shown in fig. 6.
It should be understood that although the various steps in the flow charts of fig. 1-5 are shown in order as indicated by the arrows, the steps are not necessarily performed in order as indicated by the arrows. The steps are not performed in the exact order shown and described, and may be performed in other orders, unless explicitly stated otherwise. Moreover, at least some of the steps in fig. 1-5 may include multiple sub-steps or multiple stages that are not necessarily performed at the same time, but may be performed at different times, and the order of performance of the sub-steps or stages is not necessarily sequential, but may be performed in turn or alternating with other steps or at least some of the sub-steps or stages of other steps.
In one embodiment, there is provided a cooking control device of brown rice, the internal structure of which can be shown in fig. 7. The brown rice cooking control device comprises a processor, a memory and a network interface which are connected through a system bus. Wherein, the processor of the brown rice cooking control device is used for providing calculation and control capability. The memory of the brown rice cooking control device comprises a nonvolatile storage medium and an internal memory. The non-volatile storage medium stores an operating system and a computer program. The internal memory provides an environment for the operation of an operating system and computer programs in the non-volatile storage medium. The network interface of the brown rice cooking control device is used for being connected and communicated with an external terminal through a network. The computer program is executed by the processor to realize a colored brown rice cooking control method.
Those skilled in the art will appreciate that the structure shown in fig. 7 is only a block diagram of a part of the structure related to the present application, and does not constitute a limitation of the cooking control device of the brown rice to which the present application is applied, and a specific cooking control device of the brown rice may include more or less components than those shown in the figure, or combine some components, or have different arrangements of components.
In one embodiment, there is provided a cooking control device for brown rice, comprising a memory and a processor, wherein the memory stores a computer program, and the processor implements the steps of the cooking control method for brown rice when executing the computer program.
According to the colored brown rice cooking control device, the steps of the colored brown rice cooking control method are realized, and similarly, the anthocyanin retention amount of the cooked colored brown rice can be increased.
In one embodiment, an electric cooker is provided, which comprises an electric cooker body and the colored brown rice cooking control device, wherein the colored brown rice cooking control device is arranged on the electric cooker body.
The electric cooker adopts the colored brown rice cooking control device, and similarly, the anthocyanin preserving quantity of the cooked colored brown rice can be improved.
It will be understood by those skilled in the art that all or part of the processes of the methods of the embodiments described above can be implemented by hardware instructions of a computer program, which can be stored in a non-volatile computer-readable storage medium, and when executed, can include the processes of the embodiments of the methods described above. Any reference to memory, storage, database, or other medium used in the embodiments provided herein may include non-volatile and/or volatile memory, among others. Non-volatile memory can include read-only memory (ROM), Programmable ROM (PROM), Electrically Programmable ROM (EPROM), Electrically Erasable Programmable ROM (EEPROM), or flash memory. Volatile memory can include Random Access Memory (RAM) or external cache memory. By way of illustration and not limitation, RAM is available in a variety of forms such as Static RAM (SRAM), Dynamic RAM (DRAM), Synchronous DRAM (SDRAM), Double Data Rate SDRAM (DDRSDRAM), Enhanced SDRAM (ESDRAM), Synchronous Link DRAM (SLDRAM), Rambus Direct RAM (RDRAM), direct bus dynamic RAM (DRDRAM), and memory bus dynamic RAM (RDRAM).
The technical features of the embodiments described above may be arbitrarily combined, and for the sake of brevity, all possible combinations of the technical features in the embodiments described above are not described, but should be considered as being within the scope of the present specification as long as there is no contradiction between the combinations of the technical features.
The above-mentioned embodiments only express several embodiments of the present application, and the description thereof is more specific and detailed, but not construed as limiting the scope of the invention. It should be noted that, for a person skilled in the art, several variations and modifications can be made without departing from the concept of the present application, which falls within the scope of protection of the present application. Therefore, the protection scope of the present patent shall be subject to the appended claims.
Claims (10)
1. A cooking control method of colored brown rice, which is characterized in that the 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 change of the thermal state parameters in the pot not to exceed the heating power of a preset rice soaking fluctuation value for working, and timing;
entering the next stage after the rice soaking stage when the timing duration of the rice soaking stage reaches the soaking duration corresponding to the rice;
the next stage after the rice soaking stage is a heating stage of cooking; when the time length of the timing of the rice soaking stage reaches the soaking time length corresponding to the rice seeds, the method further comprises the following steps of:
in the heating stage of cooking, controlling the heating power of the heating body according to the set average heating power, and detecting the temperature in the pot in the heating stage; wherein the set average heating power is the power which enables the temperature rise rate of the temperature in the pot in the heating stage to belong to the preset rate range;
entering the next stage after the heating stage when the temperature in the pot in the heating stage reaches the set temperature threshold value of the heating stage;
after the colored brown rice seeds to be cooked are obtained, in the heating stage of cooking, the heating power of the heating body is controlled according to the set average heating power, and the temperature in the pot in the heating stage is detected; wherein, the average heating power is set before the power which makes the temperature rising rate of the temperature in the pot in the heating stage belong to the preset rate range, and the method also comprises the following steps:
setting the heating power value corresponding to the rice variety of the colored brown rice to be cooked as average heating power to obtain the set average heating power; and setting the heating temperature value corresponding to the rice variety of the colored brown rice to be cooked as the heating stage temperature threshold value to obtain the set heating stage temperature threshold value.
2. The method of claim 1, wherein the pan thermal state parameter of the rice steeping phase comprises a pan temperature of the rice steeping phase, and the soak thermal state parameter comprises a soak temperature; the soaking temperature corresponding to the rice seeds is a temperature value within the range of 25-45 ℃, and the soaking time corresponding to the rice seeds is a value within the range of 1-5 hours.
3. The method of claim 2, wherein the rice species include black rice, black glutinous rice, red rice and purple rice; the corresponding soaking temperature and soaking duration for each rice category included:
the soaking temperature and the soaking time corresponding to black rice correspond to 30 ℃ and 2 hours respectively, the soaking temperature and the soaking time corresponding to black glutinous rice correspond to 35 ℃ and 3 hours respectively, the soaking temperature and the soaking time corresponding to red rice correspond to 40 ℃ and 4 hours respectively, and the soaking temperature and the soaking time corresponding to purple rice correspond to 45 ℃ and 5 hours respectively.
4. The method of claim 1, wherein the next stage after the heating stage is a boost stage of cooking; when the temperature in the pot in the heating stage reaches the set temperature threshold value in the heating stage, after entering the next stage after the heating stage, the method further comprises the following steps:
in the pressure boosting stage of cooking, closing a vent valve for communicating the interior of the pot with the external environment, controlling the heating body to heat the pot, and detecting the thermal state parameters of the pot in the pressure boosting stage;
and entering the next stage after the pressure boosting stage when the thermal state parameters in the boiler in the pressure boosting stage reach the set thermal state parameters in the pressure boosting stage.
5. The method of claim 4, comprising either of:
the thermal state parameters in the boiler in the pressure boosting stage comprise the temperature in the boiler in the pressure boosting stage, and the set thermal state parameters in the pressure boosting stage are temperature values within the range of 106-116 ℃;
the thermal state parameters in the boiler of the pressure boosting stage comprise the pressure in the boiler of the pressure boosting stage, and the set thermal state parameters of the pressure boosting stage are pressure values within the range of 30Kpa-80 Kpa.
6. A method according to claim 4 or 5, wherein the next stage after the pressure boosting stage is a boiling stage of cooking; when the thermal state parameter in the boiler in the pressure boosting stage reaches the set thermal state parameter in the pressure boosting stage, the method further comprises the following steps after entering the next stage after the pressure boosting stage:
in the boiling stage of cooking, controlling the heating body to enable the temperature change in the pot in the boiling stage not to exceed the heating power of a preset boiling fluctuation value for working, and timing;
and entering the next stage after the boiling stage when the timing length of the boiling stage reaches the set boiling time length.
7. The method according to claim 6, characterized in that the set boiling time period is a value in the range of 1-5 minutes.
8. The method of claim 6, wherein the next stage after the boiling stage is a cook and cook stage; the step of, after entering a next stage after the boiling stage when the time length of the boiling stage reaches the set boiling time length, further comprising:
in the stewing stage of cooking, controlling the heating body to work by heating power reduced by the temperature in the pot in the stewing stage, and detecting the temperature in the pot in the stewing stage;
and when the temperature in the pot in the stewing stage is reduced to a preset stewing stage temperature threshold value, the ventilation valve is opened.
9. A brown rice cooking control apparatus comprising a memory and a processor, the memory storing a computer program, wherein the processor implements the steps of the method of any one of claims 1 to 8 when executing the computer program.
10. An electric cooker, characterized in that, comprising an electric cooker body and the colored brown rice cooking control device of claim 9, the colored brown rice cooking control device is arranged on the electric 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 |
| CN112315331B (en) * | 2020-10-23 | 2021-11-16 | 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 |
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| JP2936136B2 (en) * | 1998-01-07 | 1999-08-23 | 農林水産省北陸農業試験場長 | Water absorption method for pigmented rice brown rice |
| CN1689491A (en) * | 2004-04-28 | 2005-11-02 | 三洋电机株式会社 | Rice cooker |
| CN101243842B (en) * | 2008-03-10 | 2012-12-26 | 浙江苏泊尔家电制造有限公司 | Control method for boiling rice with electric cooker |
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