CN112764364A - Cooking appliance and cooking control method and device thereof - Google Patents
Cooking appliance and cooking control method and device thereof Download PDFInfo
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- CN112764364A CN112764364A CN201911067036.0A CN201911067036A CN112764364A CN 112764364 A CN112764364 A CN 112764364A CN 201911067036 A CN201911067036 A CN 201911067036A CN 112764364 A CN112764364 A CN 112764364A
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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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- 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
- A47J27/004—Cooking-vessels with integral electrical heating means
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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
- G05B2219/26—Pc applications
- G05B2219/2643—Oven, cooking
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Abstract
The invention discloses a cooking appliance and a cooking control method and device thereof, wherein the method comprises the following steps: acquiring a cooking stage of a cooking appliance in a cooking process of the cooking appliance, wherein the cooking stage of the cooking appliance comprises a first heating stage and a second heating stage; when the cooking appliance is in the first heating stage, controlling the cooking appliance to perform heating work until the temperature in the cooking appliance reaches a first temperature, and controlling the temperature in the cooking appliance to be maintained at the first temperature until a first preset time is reached; and when the cooking appliance is in the second heating stage, controlling the cooking appliance to perform heating work until the cooking appliance is boiled, wherein the first temperature is lower than the temperature of the cooking appliance during boiling, so that the content of resistant starch is improved, the fluctuation of postprandial blood sugar in a human body is effectively controlled, and the blood sugar in the human body is kept relatively stable.
Description
Technical Field
The invention relates to the technical field of electric appliances, in particular to a cooking appliance and a cooking control method and device thereof.
Background
The rice is an important staple food raw material in China, the starch content of the rice reaches 60-70%, the glucose is generated quickly by eating and hydrolyzing after cooking and cooking, the digestibility is high, the postprandial blood glucose response curve is in a form of quick rise and quick fall, the peak value is high, and the fluctuation is large.
Researches show that if the resistant starch in the rice is high, the increase of blood sugar can be well delayed, and the risk of hyperglycemia can be relieved after long-term eating. During the cooking process of rice, the original resistant starch in the rice is continuously reduced due to the action of water absorption and gelatinization, so that the content of the resistant starch in the rice is low, and the digestible starch is increased.
Disclosure of Invention
The present invention is directed to solving, at least to some extent, one of the technical problems in the related art.
Therefore, the first purpose of the invention is to provide a cooking control method of a cooking appliance, which can improve the content of resistant starch in rice and control the fluctuation of postprandial blood sugar.
A second object of the present invention is to provide a cooking control device of a cooking appliance.
A third object of the present invention is to propose a cooking appliance.
A fourth object of the present invention is to propose another cooking appliance.
A fifth object of the present invention is to propose a computer-readable storage medium.
In order to achieve the above object, a cooking control method of a cooking appliance according to an embodiment of a first aspect of the present invention includes the following steps: acquiring a cooking stage of a cooking appliance in a cooking process of the cooking appliance, wherein the cooking stage of the cooking appliance comprises a first heating stage and a second heating stage; when the cooking appliance is in the first heating stage, controlling the cooking appliance to perform heating work until the temperature in the cooking appliance reaches a first temperature, and controlling the temperature in the cooking appliance to be maintained at the first temperature until a first preset time is reached; and when the cooking appliance is in the second heating stage, controlling the cooking appliance to perform heating work until the cooking appliance is boiled, wherein the first temperature is lower than the temperature when the cooking appliance is boiled.
According to the cooking control method of the cooking appliance provided by the embodiment of the invention, firstly, when the cooking appliance is in the first heating stage, the cooking appliance is controlled to perform heating work, until the temperature in the cooking appliance reaches the first temperature, the temperature in the cooking appliance is controlled to be maintained at the first temperature until the first preset time is reached, and then when the cooking appliance is in the second heating stage, the cooking appliance is controlled to perform heating work until the temperature in the cooking appliance is boiled. Therefore, the method of the embodiment of the invention can maintain the rice grains to be cooked at a relatively low temperature for a certain time, directly reduce the gelatinization degree of the rice grains on one hand, and relatively reduce the time for maintaining boiling on the other hand, and indirectly reduce the gelatinization degree of the rice grains, thereby improving the content of resistant starch, effectively controlling the fluctuation of postprandial blood sugar in a human body and maintaining the relatively stable blood sugar in the human body.
According to an embodiment of the present invention, the first temperature ranges from 70 ℃ to 90 ℃.
According to an embodiment of the invention, the cooking phase of the cooking appliance comprises a water absorption phase, the method further comprising: in the water absorption stage, controlling the cooking appliance to stop heating, and recording the duration time of the water absorption stage; and when the duration time of the water absorption phase reaches a second preset time, entering the first heating phase.
According to an embodiment of the present invention, the second predetermined time is greater than or equal to 5 minutes and less than or equal to 15 minutes,
according to an embodiment of the invention, the cooking phase of the cooking appliance further comprises a boiling phase, the method further comprising: when the cooking appliance is in the boiling stage, controlling the cooking appliance to continue heating work so as to maintain the boiling in the cooking appliance until the bottom temperature of the cooking appliance reaches a second temperature.
According to an embodiment of the present invention, the second temperature ranges from 123 ℃ or higher to 128 ℃ or lower.
According to one embodiment of the invention, the cooking phase of the cooking appliance further comprises a rice stewing phase, and the method further comprises: controlling the cooking utensil to stop heating in the rice stewing stage, and recording the duration time of the rice stewing stage; when the duration time of the stewing stage reaches a third preset time, controlling the cooking utensil to carry out at least one heating operation; and when the duration time of the stewing stage reaches a fourth preset time, controlling the cooking appliance to finish the current cooking, wherein the fourth preset time is greater than the third preset time.
According to an embodiment of the present invention, the first preset time has a value range of greater than or equal to 5 minutes and less than or equal to 15 minutes, the third preset time has a value range of less than 5 minutes, and the fourth preset time has a value range of greater than or equal to 5 minutes and less than or equal to 15 minutes.
In order to achieve the above object, a cooking control device of a cooking appliance according to an embodiment of a second aspect of the present invention includes: a heating module; a temperature detection module for detecting a temperature within the cooking appliance; the control module is connected with the heating module and the temperature detection module and used for acquiring a cooking stage of a cooking appliance in a cooking process of the cooking appliance, wherein the cooking stage of the cooking appliance comprises a first heating stage and a second heating stage, the heating module is controlled to perform heating work when the cooking appliance is in the first heating stage, the temperature in the cooking appliance is controlled to be maintained at the first temperature until a first preset time is reached when the temperature in the cooking appliance reaches the first temperature, and the heating module is controlled to perform heating work until the cooking appliance is boiled when the cooking appliance is in the second heating stage, and the first temperature is lower than the temperature during boiling in the cooking appliance.
According to the cooking control device of the cooking appliance provided by the embodiment of the invention, firstly, when the cooking appliance is in the first heating stage, the control module controls the cooking appliance to perform heating operation, until the temperature in the cooking appliance reaches the first temperature, the control module controls the temperature in the cooking appliance to be maintained at the first temperature until the first preset time is reached, and then, when the cooking appliance is in the second heating stage, the control module controls the cooking appliance to perform heating operation until the temperature in the cooking appliance is boiled. Therefore, the device of the embodiment of the invention can maintain the rice grains to be cooked at a relatively low temperature for a certain time, directly reduce the gelatinization degree of the rice grains on the one hand, and relatively reduce the time for maintaining boiling on the other hand, and indirectly reduce the gelatinization degree of the rice grains, thereby improving the content of resistant starch, effectively controlling the fluctuation of postprandial blood sugar in a human body and maintaining the relatively stable blood sugar in the human body.
According to an embodiment of the present invention, the first temperature ranges from 70 ℃ to 90 ℃.
According to one embodiment of the invention, the cooking stage of the cooking appliance comprises a water absorption stage, and the control module is further configured to control the heating module to stop heating during the water absorption stage, record the duration of the water absorption stage, and enter the first heating stage when the duration of the water absorption stage reaches a second preset time.
According to an embodiment of the present invention, the second predetermined time is greater than or equal to 5 minutes and less than or equal to 15 minutes,
according to an embodiment of the invention, the temperature detection module is configured to detect a bottom temperature of the cooking appliance, the cooking stage of the cooking appliance further includes a boiling stage, and the control module is further configured to control the heating module to continue heating when the cooking appliance is in the boiling stage, so as to maintain boiling in the cooking appliance until the bottom temperature of the cooking appliance reaches a second temperature.
According to an embodiment of the present invention, the second temperature ranges from 123 ℃ or higher to 128 ℃ or lower.
According to an embodiment of the invention, the cooking stage of the cooking appliance further includes a rice stewing stage, and the control module is further configured to control the cooking appliance to stop heating and record the duration of the rice stewing stage in the rice stewing stage, control the heating module to perform at least one heating operation when the duration of the rice stewing stage reaches a third preset time, and control the cooking appliance to end current cooking when the duration of the rice stewing stage reaches a fourth preset time, where the fourth preset time is greater than the third preset time.
According to an embodiment of the present invention, the first preset time has a value range of greater than or equal to 5 minutes and less than or equal to 15 minutes, the third preset time has a value range of less than 5 minutes, and the fourth preset time has a value range of greater than or equal to 5 minutes and less than or equal to 15 minutes.
In order to achieve the above object, a cooking appliance according to a third aspect of the present invention includes the cooking control apparatus of the cooking appliance.
According to the cooking appliance provided by the embodiment of the invention, the cooking control device provided by the embodiment of the second aspect can improve the content of resistant starch, effectively control the fluctuation of postprandial blood sugar in a human body and maintain relatively stable blood sugar in the human body.
In order to achieve the above object, a cooking appliance according to a fourth aspect of the present invention includes a memory, a processor, and a cooking control program stored in the memory and executable on the processor, where the processor implements a cooking control method of the cooking appliance when executing the cooking control program.
According to the cooking appliance provided by the embodiment of the invention, the cooking control method of the cooking appliance provided by the embodiment of the first aspect is realized through the processor, so that the content of resistant starch can be increased, the fluctuation of postprandial blood sugar in a human body can be effectively controlled, and the blood sugar in the human body can be maintained relatively stable.
In order to achieve the above object, a fifth aspect of the present invention provides a readable storage medium, on which a cooking control program is stored, and the cooking control program, when executed by a processor, implements the cooking control method of the cooking appliance.
Drawings
Fig. 1 is a flowchart illustrating a cooking control method of a cooking appliance according to an embodiment of the present invention;
fig. 2 is a flowchart illustrating a cooking control method of a cooking appliance according to an embodiment of the present invention;
fig. 3 is a schematic diagram of an operation curve of a cooking process of the cooking appliance according to an embodiment of the present invention;
fig. 4 is a block diagram illustrating a cooking control apparatus of a cooking appliance according to an embodiment of the present invention;
FIG. 5 is a block schematic diagram of a cooking appliance according to one embodiment of the present invention; and
fig. 6 is a block schematic view of a cooking appliance according to another embodiment of the present invention.
Detailed Description
Reference will now be made in detail to embodiments of the present invention, examples of which are illustrated in the accompanying drawings, wherein like or similar reference numerals refer to the same or similar elements or elements having the same or similar function throughout. The embodiments described below with reference to the drawings are illustrative and intended to be illustrative of the invention and are not to be construed as limiting the invention.
First, the present application is proposed based on the following recognition and findings of the inventors:
the resistant starch is a kind of starch which is not digested and absorbed by small intestine, so that the increase of the content of the resistant starch in the rice is beneficial to controlling the postprandial blood sugar of human body. The content of the resistant starch in the rice is closely related to the cooking process, and the gelatinization degree of the rice is controlled by adjusting the cooking process, so that the content of the resistant starch in the rice can be improved.
Therefore, the embodiment of the invention provides that the rice grains are kept to be cooked at a relatively low temperature for a certain time, so that the gelatinization degree of the rice grains can be directly reduced, the boiling maintaining time can be relatively reduced, and the gelatinization degree of the rice grains can be indirectly reduced, so that the content of resistant starch is improved, the fluctuation of postprandial blood sugar in a human body is effectively controlled, and the blood sugar in the human body is kept relatively stable.
A cooking appliance, a cooking control method and an apparatus thereof according to an embodiment of the present invention are described below with reference to the accompanying drawings.
The cooking appliance may be an electric cooker, an electric pressure cooker, an electric stewpan, an induction cooker or a health preserving pot, for example, the cooking appliance is an electric cooker in the present invention, but the present invention is not limited to the scope of the present invention. After reading the description of the present application, it is obvious for a person of ordinary skill in the art to apply the cooking appliance of the present application to an electric pressure cooker, an electric stewpan, an induction cooker, a health preserving pot, or the like, knowing the technical idea of the present application.
Fig. 1 is a flowchart illustrating a cooking control method of a cooking appliance according to an embodiment of the present invention. As shown in fig. 1 and 3, the cooking control method of the cooking appliance includes the following steps:
s1: during the cooking process of the cooking appliance, a cooking phase of the cooking appliance is obtained, wherein the cooking phase of the cooking appliance comprises a first heating phase D2 and a second heating phase D3.
S2: when the cooking appliance is in the first heating stage D2, the cooking appliance is controlled to perform the heating operation until the temperature in the cooking appliance reaches the first temperature, and the temperature in the cooking appliance is controlled to be maintained at the first temperature until the first preset time is reached.
In step S2, the temperature inside the cooking appliance may refer to the temperature of the food in the cooking appliance, and may be determined from the temperature detected by a top cover temperature sensor provided on the top cover of the electric rice cooker, for example.
The step S2 of controlling the cooking appliance to perform heating operation may specifically be to control a heating module at the bottom of the electric cooker to heat the inner pot, determine the temperature of the food material in the cooking appliance through the temperature detected by the upper cover temperature sensor during the heating process, and then control the heating module at the bottom of the electric cooker to continue heating operation when the temperature of the food material in the cooking appliance reaches the first temperature T2(70 ℃ -90 ℃), so as to maintain the temperature of the food material in the cooking appliance at the first temperature T2. Meanwhile, the duration of time that the temperature of the food material in the cooking appliance is maintained at the first temperature T2 is recorded, and when the duration of time that the temperature of the food material in the cooking appliance is maintained at the first temperature T2 reaches a first preset time, the next stage, namely the second heating stage D3, is shifted.
Maintaining the temperature of the food material within the cooking appliance at the first temperature T2 means that the temperature of the food material within the cooking appliance fluctuates over and below the first temperature T2 by a certain range and is not limited to being maintained at only the first temperature T2. In addition, it is well known in the art to control the temperature in the cooking appliance to be maintained at a certain temperature, and the detailed description thereof is omitted here.
Wherein the first temperature is less than a temperature at which boiling occurs in the cooking appliance. Specifically, the first temperature may range from 70 ℃ or higher to 90 ℃ or lower. That is, when the cooking appliance is in the first heating stage D2, the cooking appliance does not boil, e.g., water does not boil, and a temperature below boiling is maintained within the cooking appliance, thereby maintaining the rice grains at the temperature below boiling for the first predetermined time.
In addition, the value range of the first preset time may be 5 minutes or more and 15 minutes or less.
It will be appreciated that in the first heating stage D2, the heating module is heated to a first temperature T2(70 ℃ to 90 ℃) and this first temperature T2 is maintained for a first predetermined time, for example 5min to 15 min. Therefore, in the first heating stage D2, the rice grains are kept cooked at a relatively low temperature for a certain time, namely, the rice grains are cooked at a relatively low temperature for a certain time, so that the gelatinization degree of the rice grains can be directly reduced, the boiling maintaining time can be relatively reduced, the gelatinization degree of the rice grains can be indirectly reduced, the content of resistant starch is increased, the fluctuation of postprandial blood sugar in a human body can be effectively controlled, and the blood sugar in the human body can be relatively kept stable.
It should be noted that, in the embodiment of the present invention, the heating power used in the whole cooking process is not limited as long as the temperature in the cooking appliance can reach the required temperature, for example, the heating may be performed by adjusting power.
S3: when the cooking appliance is in the second heating stage D3, the cooking appliance is controlled to perform heating work until the interior of the cooking appliance is boiled.
Whether the inside of the cooking appliance is boiling or not can be judged according to the temperature in the cooking cavity, for example, when the temperature in the cooking cavity reaches the boiling temperature, for example, 95 ℃ to 100 ℃, the boiling in the cooking appliance is determined. As an example, in step S3, whether the inside of the cooking appliance is boiling or not may be determined according to the temperature detected by the upper cover temperature sensor provided on the upper cover of the electric cooker, or may be determined according to the temperature detected by the bottom temperature sensor provided on the upper bottom of the electric cooker.
The step S3 of "controlling the cooking appliance to perform heating operation" may specifically be to control a heating module at the bottom of the electric cooker to continue heating the inner pot, determine whether the cooking appliance is boiling through the temperature detected by the upper cover temperature sensor or the temperature detected by the bottom temperature sensor during the heating process, and then move to the next stage, i.e., the boiling stage D4 when the temperature in the cooking appliance reaches the boiling temperature T3 (95-100 ℃).
Therefore, in the embodiment of the invention, the temperature in the cooking appliance is firstly heated to be lower than the boiling temperature, the rice is cooked for the first preset time at the temperature, and then the rice is heated to be boiled by water, so that the rice grains are cooked for a certain time at a relatively low temperature, on one hand, the gelatinization degree of the rice grains can be directly reduced, on the other hand, the boiling maintaining time can be relatively reduced, the gelatinization degree of the rice grains can be indirectly reduced, further, the content of resistant starch is improved, the fluctuation of postprandial blood sugar in a human body can be effectively controlled, and the blood sugar in the human body can be relatively stable.
Further, according to an embodiment of the present invention, as shown in fig. 2 and 3, the cooking stage of the cooking appliance includes a water absorption stage D1, and before step S2, the method further includes:
s41: controlling the cooking appliance to stop heating in the water absorption stage D1, and recording the duration of the water absorption stage D1;
s42: when the duration of the water absorption phase D1 reaches a second preset time, a first heating phase is entered.
Wherein the value range of the second preset time is more than or equal to 5 minutes and less than or equal to 15 minutes,
that is, in the water absorption stage D1, the room temperature T1 absorbs water, the heating power is 0, and the water absorption time is a second preset time, for example, 5min to 15min, so that compared with the prior art water absorption mode in which water is absorbed after being heated to a certain water absorption temperature (higher than room temperature), the embodiment of the invention absorbs water at the room temperature T1 for a short time, and can reduce the water absorption rate of rice grains, thereby slowing down the gelatinization degree of the rice grains during heating and increasing the content of resistant starch.
Further, according to an embodiment of the present invention, as shown in fig. 2 and 3, the cooking stage of the cooking appliance further includes a boiling stage D4, and after step S3, the method further includes:
s5: when the cooking appliance is in the boiling stage D4, the cooking appliance is controlled to continue heating operation to maintain boiling in the cooking appliance until the bottom temperature of the cooking appliance reaches the second temperature T4.
Wherein the second temperature is greater than or equal to 123 ℃ and less than or equal to 128 ℃.
In step S5, the bottom temperature of the cooking utensil is determined based on the temperature detected by the bottom temperature sensor provided on the upper bottom of the rice cooker.
The step S5 of "controlling the cooking apparatus to continue heating" may specifically be to control the temperature inside the cooking apparatus to be maintained at the boiling temperature T3, so that the cooking apparatus is kept boiling, for example, the heating module at the bottom may be controlled with a medium-small power ratio to heat, and the boiling may be maintained until the water is evaporated. While the boiling is maintained, the temperature of the bottom of the cooking utensil is detected by a bottom temperature sensor, and when the temperature of the bottom in the cooking utensil reaches a second temperature T4(123 ℃ to 128 ℃), the cooking stage is shifted to a next stage, namely a stewing stage D5.
It will be appreciated that after the second heating stage D3 is completed, the cooking stage D4 is entered, and during the boiling stage D4, the cooking vessel is maintained boiling until water is evaporated to dryness, and when the temperature of the bottom of the cooking vessel reaches a second temperature T4(123 ℃ to 128 ℃), the cooking vessel is shifted to the braising stage D5. Therefore, compared with the prior art that the bottom temperature reaches 128-132 ℃ when the rice is shifted to the stewing stage, the rice is shifted to the stewing stage D5 when the bottom temperature reaches 123-128 ℃, so that the shifting temperature of the highest bottom temperature is properly reduced, the gelatinization degree of the rice grains is reduced and the content of resistant starch is increased under the condition that the rice is cooked.
Further, according to an embodiment of the present invention, as shown in fig. 2 and 3, the cooking stage of the cooking appliance further includes a rice stewing stage D5, and after step S5, the method further includes:
s61: controlling the cooking utensil to stop heating in the stewing stage D5, and recording the duration time of the stewing stage D5;
s62: when the duration time of the stewing stage D5 reaches a third preset time, controlling the cooking appliance to perform at least one heating operation;
s63: and when the duration time of the stewing stage D5 reaches a fourth preset time, controlling the cooking appliance to finish the current cooking, wherein the fourth preset time is greater than the third preset time.
The value range of the third preset time is less than 5 minutes, and the value range of the fourth preset time is more than or equal to 5 minutes and less than or equal to 15 minutes.
That is, after the boiling stage D4 ends, the rice cooking stage D5 is entered. And in the stewing stage D5, recording the duration of the stewing stage D5, when the duration of the stewing stage D5 reaches a third preset time, for example, 0-5 min, then performing supplementary cooking, for example, controlling a heating module at the bottom to perform heating work, stopping heating after the fifth preset time of supplementary cooking or the temperature in the cooking utensil reaches the third temperature, and then, when the duration of the stewing stage D5 reaches a fourth preset time, for example, 5-15 min, controlling the cooking utensil to finish the current cooking. At this point, the entire cooking process is ended.
Therefore, through proper stewing, the growth of the interior of the rice grains can be prevented, the heat on the surfaces of the rice grains reaches the rice core, and the rice is properly cooked, so that the water on the surfaces of the rice grains can be balanced, the surfaces of the rice grains are more glossy, and the rice grains are prevented from being too rotten and low in resistant starch content due to overlong time through setting the reasonable stewing and cooking time.
In a specific example of the present invention, as shown in table 1 below, 6 examples of the first temperature, the first preset time and the fourth preset time are given, and the resistant starch content of the cooked rice in each embodiment is found through experiments.
TABLE 1
It can be seen that by controlling the cooking parameters of the cooking process, such as the first temperature, the first preset time and the fourth preset time, the resistant starch content in the cooked rice after the cooking is completed can be controlled, for example, when the first temperature is 70 ℃, the first preset time is 5 minutes, and the fourth preset time is 15 minutes, the resistant starch content after the cooking is completed is 12.54%.
The method for testing the content of the resistant starch comprises the following steps:
first, the digestion of starch in rice was measured, as follows: weighing 30g of rice in a stirring cup, adding 120g of sodium acetate buffer solution with pH5.2, and homogenizing for 10s, wherein the rice does not need to be stirred to be fine in the homogenate, and certain fine particles can be left; pouring all stirred rice milk into a 250mL beaker, putting a magnetic stirrer, and stirring on a magnetic stirrer at the stirring speed of 400 r/min; shearing a small opening at the bottom of a 5mL disposable plastic dropper to enable the small opening to be consistent with the diameter of the dropper body, and sucking the rice milk in stirring by using the dropper; preparing 3 test tubes (parallel experiment) with 50mL, putting the test tubes into a magnetic rotor with proper size, and respectively sucking 5g of rice milk into the test tubes; adding 5ml of pH5.2 sodium acetate buffer solution into the test tube, and preheating for 10min in water bath at 37 ℃; then respectively adding 5mL of mixed enzyme solution, carrying out magnetic stirring in a water bath at 37 ℃, wherein the speed is 80-100r/min, and hydrolyzing for different time.
Then, obtaining hydrolysate samples with different digestion times, respectively hydrolyzing for 0min (taking without enzyme), 20min and 120min, taking 0.2mL hydrolysate (supernatant) to a 2.0mL centrifuge tube containing 1.8mL absolute ethyl alcohol, oscillating for 5S to inactivate enzyme, centrifuging for 7min at 10000r/min, taking supernatant to dilute for 5 times, numbering the diluted supernatants, respectively recording as S0、S20、S120。
Next, Total Glucose (TG) was determined, comprising the following steps: boiling the sample after hydrolysis for 120min for 30min immediately to ensure that the ungelatinized starch is fully gelatinized; placing the test tube into an ice water bath after boiling water bath for cooling for 15min, then adding 10mL of 7mol/LKOH solution, uniformly mixing, and magnetically stirring in the ice water bath for 30min at the stirring speed of 400-; preparing 3 50mL centrifuge tubes, respectively adding 10mL0.5mol/L acetic acid solution, and putting the centrifuge tubes into a magnetic rotor with a proper size; respectively sucking 1mL of supernatant sample after being subjected to ice-water bath for 30min into prepared centrifuge tubes, adding 1 mL1.5% of saccharifying enzyme, and hydrolyzing in a water bath at 55 ℃, wherein the magnetic stirring speed is 150 r/min; hydrolyzing for 30min, taking out the centrifuge tube, inactivating enzyme in boiling water bath for 10min, cooling with cold water to room temperature, centrifuging at 10000r/min for 20min, collecting supernatant, diluting by 5 times, numbering the diluted supernatant, and recording as STG。
Next, a color development assay was performed, comprising the steps of: 1mL of diluted supernatant (S) was taken0、S20、S120And STG) Adding 1mL of the solution of the LDNS, quickly cooling after boiling water bath for 3min, adding 8mL of distilled water, and shaking up to be tested; 1mL of diluted supernatant (S) was obtained using 1mL of distilled water as a blank0、S20、S120And STG) Adding 1mL of the solution of the LDNS, quickly cooling after boiling water bath for 3min, adding 8mL of distilled water, shaking up to be tested, and preparing a blank sample solution; adjusting the blank sample solution to zero, measuring the light absorption value of the blank sample solution at 540nm, and reading the glucose concentration C0、C20、C120And CTG。
Finally, the result is calculated, and the total starch content is converted from the total glucose content, and the calculation formula is as follows: total starch content(TSD，mg)＝cTG×25×12×5-c0X 15 x 10 x 5) x 0.9; the content of the rapidly digested starch is converted from the content of glucose generated by 20-minute digestion, and the calculation formula is as follows: fast digestible starch
The content of slowly digested starch is converted from the content of glucose generated by digestion within 20 to 120 minutes, and the calculation formula is as follows: fast digestible starch
The resistant starch content is calculated by subtracting the 120 minute digestible starch content from the total starch content and is calculated as follows: resistant starch
Wherein c represents the glucose concentration of the total glucose hydrolysate; c. C0Performing enzymolysis for 0min to obtain glucose concentration of hydrolysate; c. C20Performing enzymolysis for 20min to obtain glucose concentration of hydrolysate; c. C120The glucose concentration of the hydrolysate after 120min of enzymolysis is shown, and 0.9 shows the conversion coefficient of glucose and starch.
In summary, according to the cooking control method of the cooking appliance provided by the embodiment of the invention, when the cooking appliance is in the first heating stage, the cooking appliance is controlled to perform the heating operation, until the temperature in the cooking appliance reaches the first temperature, the temperature in the cooking appliance is controlled to be maintained at the first temperature until the first preset time is reached, and then when the cooking appliance is in the second heating stage, the cooking appliance is controlled to perform the heating operation until the temperature in the cooking appliance is boiled. Therefore, the method of the embodiment of the invention can maintain the rice grains to be cooked at a relatively low temperature for a certain time, directly reduce the gelatinization degree of the rice grains on one hand, and relatively reduce the time for maintaining boiling on the other hand, and indirectly reduce the gelatinization degree of the rice grains, thereby improving the content of resistant starch, effectively controlling the fluctuation of postprandial blood sugar in a human body and maintaining the relatively stable blood sugar in the human body.
In order to implement the above embodiments, the present invention further provides a cooking control device of a cooking appliance.
Fig. 4 is a block schematic diagram of a cooking control apparatus of a cooking appliance according to an embodiment of the present invention. As shown in fig. 4, a cooking control apparatus 100 of a cooking appliance according to an embodiment of the present invention includes: a heating module 101, a temperature detection module 102 and a control module 103.
The temperature detection module 102 is configured to detect a temperature inside the cooking appliance; the control module 103 is connected to the heating module 101 and the temperature detection module 102, and the control module 103 is configured to obtain a cooking stage of the cooking appliance in a cooking process of the cooking appliance, where the cooking stage of the cooking appliance includes a first heating stage and a second heating stage, and when the cooking appliance is in the first heating stage, control the heating module 101 to perform heating work until the temperature in the cooking appliance reaches the first temperature, control the temperature in the cooking appliance to be maintained at the first temperature until a first preset time is reached, and control the heating module 101 to perform heating work until the temperature in the cooking appliance is boiled when the cooking appliance is in the second heating stage, where the first temperature is less than the temperature during boiling in the cooking appliance.
According to an embodiment of the present invention, the first temperature is in a range of 70 ℃ or more and 90 ℃ or less.
According to an embodiment of the present invention, the cooking stage of the cooking appliance includes a water absorption stage, and the control module 103 is further configured to control the heating module 101 to stop heating during the water absorption stage, record the duration of the water absorption stage, and enter the first heating stage when the duration of the water absorption stage reaches a second preset time.
Wherein the value range of the second preset time is more than or equal to 5 minutes and less than or equal to 15 minutes,
according to an embodiment of the present invention, the temperature detecting module 102 is configured to detect a bottom temperature of the cooking appliance, the cooking stage of the cooking appliance further includes a boiling stage, and the control module 103 is further configured to control the heating module 101 to continue heating operation when the cooking appliance is in the boiling stage, so as to maintain boiling in the cooking appliance until the bottom temperature of the cooking appliance reaches the second temperature.
Wherein the second temperature is greater than or equal to 123 ℃ and less than or equal to 128 ℃.
According to an embodiment of the present invention, the cooking stage of the cooking appliance further includes a rice stewing stage, and the control module 103 is further configured to, during the rice stewing stage, control the cooking appliance to stop heating, and record the duration of the rice stewing stage, and when the duration of the rice stewing stage reaches a third preset time, control the heating module 101 to perform at least one heating operation, and when the duration of the rice stewing stage reaches a fourth preset time, control the cooking appliance to end the current cooking, wherein the fourth preset time is greater than the third preset time.
The value range of the first preset time is greater than or equal to 5 minutes and less than or equal to 15 minutes, the value range of the third preset time is less than 5 minutes, and the value range of the fourth preset time is greater than or equal to 5 minutes and less than or equal to 15 minutes.
It should be noted that the foregoing explanation of the embodiment of the cooking control method of the cooking appliance is also applicable to the cooking control device of the cooking appliance of the embodiment, and is not repeated here.
In summary, according to the cooking control device of the cooking appliance provided in the embodiment of the invention, firstly, when the cooking appliance is in the first heating stage, the control module controls the cooking appliance to perform the heating operation, until the temperature in the cooking appliance reaches the first temperature, the control module controls the temperature in the cooking appliance to be maintained at the first temperature until the first preset time is reached, and then, when the cooking appliance is in the second heating stage, the control module controls the cooking appliance to perform the heating operation until the temperature in the cooking appliance is boiled. Therefore, the device of the embodiment of the invention can maintain the rice grains to be cooked at a relatively low temperature for a certain time, directly reduce the gelatinization degree of the rice grains on the one hand, and relatively reduce the time for maintaining boiling on the other hand, and indirectly reduce the gelatinization degree of the rice grains, thereby improving the content of resistant starch, effectively controlling the fluctuation of postprandial blood sugar in a human body and maintaining the relatively stable blood sugar in the human body.
In order to realize the embodiment, the invention further provides a cooking appliance.
Fig. 5 is a block schematic diagram of a cooking appliance according to an embodiment of the present invention. As shown in fig. 5, a cooking appliance 200 of an embodiment of the present invention includes the cooking control device 100 of the cooking appliance of the previous embodiment.
According to the cooking appliance provided by the embodiment of the invention, the content of resistant starch can be improved through the cooking control device, the fluctuation of postprandial blood sugar in a human body can be effectively controlled, and the blood sugar in the human body can be relatively stable.
In order to realize the embodiment, the invention also provides another cooking appliance.
Fig. 6 is a block schematic diagram of a cooking appliance according to an embodiment of the present invention. As shown in fig. 6, the cooking appliance 200 according to the embodiment of the present invention includes a memory 201, a processor 202, and a cooking control program 203 stored in the memory 201 and operable on the processor 202, and when the processor 202 executes the cooking control program 203, the cooking control method of the cooking appliance according to the foregoing embodiment is implemented.
According to the cooking appliance provided by the embodiment of the invention, the cooking control method of the cooking appliance provided by the embodiment is realized through the processor, so that the content of resistant starch can be increased, the fluctuation of postprandial blood sugar in a human body can be effectively controlled, and the blood sugar in the human body can be maintained relatively stable.
In order to implement the above embodiments, the present invention also proposes a readable storage medium having a cooking control program stored thereon, which when executed by a processor implements the cooking control method of the cooking appliance as in the foregoing embodiments.
In the description of the present invention, it is to be understood that the terms "central," "longitudinal," "lateral," "length," "width," "thickness," "upper," "lower," "front," "rear," "left," "right," "vertical," "horizontal," "top," "bottom," "inner," "outer," "clockwise," "counterclockwise," "axial," "radial," "circumferential," and the like are used in the orientations and positional relationships indicated in the drawings for convenience in describing the invention and to simplify the description, and are not intended to indicate or imply that the referenced devices or elements must have a particular orientation, be constructed and operated in a particular orientation, and are therefore not to be considered limiting of the invention.
Furthermore, the terms "first", "second" and "first" are used for descriptive purposes only and are not to be construed as indicating or implying relative importance or implicitly indicating the number of technical features indicated. Thus, a feature defined as "first" or "second" may explicitly or implicitly include at least one such feature. In the description of the present invention, "a plurality" means at least two, e.g., two, three, etc., unless specifically limited otherwise.
In the present invention, unless otherwise expressly stated or limited, the terms "mounted," "connected," "secured," and the like are to be construed broadly and can, for example, be fixedly connected, detachably connected, or integrally formed; can be mechanically or electrically connected; they may be directly connected or indirectly connected through intervening media, or they may be connected internally or in any other suitable relationship, unless expressly stated otherwise. The specific meanings of the above terms in the present invention can be understood by those skilled in the art according to specific situations.
In the present invention, unless otherwise expressly stated or limited, the first feature "on" or "under" the second feature may be directly contacting the first and second features or indirectly contacting the first and second features through an intermediate. Also, a first feature "on," "over," and "above" a second feature may be directly or diagonally above the second feature, or may simply indicate that the first feature is at a higher level than the second feature. A first feature being "under," "below," and "beneath" a second feature may be directly under or obliquely under the first feature, or may simply mean that the first feature is at a lesser elevation than the second feature.
In the description herein, references to the description of the term "one embodiment," "some embodiments," "an example," "a specific example," or "some examples," etc., mean that a particular feature, structure, material, or characteristic described in connection with the embodiment or example is included in at least one embodiment or example of the invention. In this specification, the schematic representations of the terms used above are not necessarily intended to refer to the same embodiment or example. Furthermore, the particular features, structures, materials, or characteristics described may be combined in any suitable manner in any one or more embodiments or examples. Furthermore, various embodiments or examples and features of different embodiments or examples described in this specification can be combined and combined by one skilled in the art without contradiction.
Although embodiments of the present invention have been shown and described above, it is understood that the above embodiments are exemplary and should not be construed as limiting the present invention, and that variations, modifications, substitutions and alterations can be made to the above embodiments by those of ordinary skill in the art within the scope of the present invention.
Claims (19)
1. A cooking control method of a cooking appliance is characterized by comprising the following steps:
acquiring a cooking stage of a cooking appliance in a cooking process of the cooking appliance, wherein the cooking stage of the cooking appliance comprises a first heating stage and a second heating stage;
when the cooking appliance is in the first heating stage, controlling the cooking appliance to perform heating work until the temperature in the cooking appliance reaches a first temperature, and controlling the temperature in the cooking appliance to be maintained at the first temperature until a first preset time is reached;
and when the cooking appliance is in the second heating stage, controlling the cooking appliance to perform heating work until the cooking appliance is boiled, wherein the first temperature is lower than the temperature when the cooking appliance is boiled.
2. The cooking control method of the cooking appliance according to claim 1, wherein the first temperature is in a range of 70 ℃ or more and 90 ℃ or less.
3. The cooking control method of the cooking appliance according to claim 1, wherein the cooking stage of the cooking appliance includes a water absorption stage, the method further comprising:
in the water absorption stage, controlling the cooking appliance to stop heating, and recording the duration time of the water absorption stage;
and when the duration time of the water absorption phase reaches a second preset time, entering the first heating phase.
4. The cooking control method of the cooking appliance according to claim 3, wherein the second preset time is within a range of 5 minutes or more and 15 minutes or less.
5. The cooking control method of the cooking appliance according to claim 1, wherein the cooking stage of the cooking appliance further comprises a boiling stage, the method further comprising:
when the cooking appliance is in the boiling stage, controlling the cooking appliance to continue heating work so as to maintain the boiling in the cooking appliance until the bottom temperature of the cooking appliance reaches a second temperature.
6. The cooking control method of the cooking appliance according to claim 5, wherein the second temperature ranges from 123 ℃ to 128 ℃.
7. The cooking control method of the cooking appliance according to claim 1, wherein the cooking phase of the cooking appliance further comprises a rice stewing phase, the method further comprising:
controlling the cooking utensil to stop heating in the rice stewing stage, and recording the duration time of the rice stewing stage;
when the duration time of the stewing stage reaches a third preset time, controlling the cooking utensil to carry out at least one heating operation;
and when the duration time of the stewing stage reaches a fourth preset time, controlling the cooking appliance to finish the current cooking, wherein the fourth preset time is greater than the third preset time.
8. The cooking control method of the cooking appliance according to claim 7, wherein the first preset time is greater than or equal to 5 minutes and less than or equal to 15 minutes, the third preset time is less than 5 minutes, and the fourth preset time is greater than or equal to 5 minutes and less than or equal to 15 minutes.
9. A cooking control device of a cooking appliance, comprising:
a heating module;
a temperature detection module for detecting a temperature within the cooking appliance;
the control module is connected with the heating module and the temperature detection module and used for acquiring a cooking stage of a cooking appliance in a cooking process of the cooking appliance, wherein the cooking stage of the cooking appliance comprises a first heating stage and a second heating stage, the heating module is controlled to perform heating work when the cooking appliance is in the first heating stage, the temperature in the cooking appliance is controlled to be maintained at the first temperature until a first preset time is reached when the temperature in the cooking appliance reaches the first temperature, and the heating module is controlled to perform heating work until the cooking appliance is boiled when the cooking appliance is in the second heating stage, and the first temperature is lower than the temperature during boiling in the cooking appliance.
10. The cooking control device of the cooking appliance according to claim 9, wherein the first temperature ranges from 70 ℃ to 90 ℃.
11. The cooking control device of the cooking appliance according to claim 9, wherein the cooking stage of the cooking appliance includes a water absorption stage, and the control module is further configured to control the heating module to stop heating and record the duration of the water absorption stage in the water absorption stage, and enter the first heating stage when the duration of the water absorption stage reaches a second preset time.
12. The cooking control device of the cooking appliance according to claim 11, wherein the second predetermined time is in a range of 5 minutes or more and 15 minutes or less.
13. The cooking control device of the cooking appliance according to claim 9, wherein the temperature detecting module is configured to detect a bottom temperature of the cooking appliance, the cooking stage of the cooking appliance further includes a boiling stage, and the control module is further configured to control the heating module to continue heating operation to maintain boiling in the cooking appliance when the cooking appliance is in the boiling stage until the bottom temperature of the cooking appliance reaches a second temperature.
14. The cooking control device of the cooking appliance according to claim 13, wherein the second temperature ranges from 123 ℃ or higher to 128 ℃ or lower.
15. The cooking control device of the cooking utensil of claim 9, wherein the cooking stage of the cooking utensil further comprises a rice stewing stage, and the control module is further configured to control the cooking utensil to stop heating and record the duration of the rice stewing stage in the rice stewing stage, control the heating module to perform at least one heating operation when the duration of the rice stewing stage reaches a third preset time, and control the cooking utensil to finish current cooking when the duration of the rice stewing stage reaches a fourth preset time, wherein the fourth preset time is greater than the third preset time.
16. The cooking control device of the cooking appliance according to claim 15, wherein the first preset time is greater than or equal to 5 minutes and less than or equal to 15 minutes, the third preset time is less than 5 minutes, and the fourth preset time is greater than or equal to 5 minutes and less than or equal to 15 minutes.
17. Cooking appliance, characterized in that it comprises a cooking control device of a cooking appliance according to any one of claims 9-16.
18. A cooking appliance, comprising a memory, a processor and a cooking control program stored on the memory and operable on the processor, wherein the processor implements the cooking control method of the cooking appliance according to any one of claims 1 to 8 when executing the cooking control program.
19. A readable storage medium, having a cooking control program stored thereon, which when executed by a processor implements a cooking control method of the cooking appliance according to any one of claims 1 to 8.
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| CN201911067036.0A CN112764364A (en) | 2019-11-04 | 2019-11-04 | Cooking appliance and cooking control method and device thereof |
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| CN201911067036.0A CN112764364A (en) | 2019-11-04 | 2019-11-04 | Cooking appliance and cooking control method and device thereof |
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