CN114451776B

CN114451776B - Method and device for making cooked wheaten food, readable storage medium and cooking equipment

Info

Publication number: CN114451776B
Application number: CN202210185961.9A
Authority: CN
Inventors: 贾逾泽; 麦倩婷; 张志艳; 张智; 唐相伟
Original assignee: Midea Group Co Ltd; Guangdong Midea Kitchen Appliances Manufacturing Co Ltd
Current assignee: Midea Group Co Ltd; Guangdong Midea Kitchen Appliances Manufacturing Co Ltd
Priority date: 2022-02-28
Filing date: 2022-02-28
Publication date: 2023-03-21
Anticipated expiration: 2042-02-28
Also published as: CN114451776A

Abstract

The invention provides a method and a device for making cooked wheaten food, a readable storage medium and cooking equipment, wherein the method comprises the following steps: controlling the steam generator to output steam at a first temperature until the temperature of the fermented dough blank reaches the first temperature; controlling the steam generator to output steam at a second temperature until the dough blank is steamed at the second temperature for a first time period; dehydrating the steamed dough blank until the weight change of the dough blank meets the preset condition; and controlling the steam generator to output steam at a second temperature until the dough blank is steamed at the second temperature for a second time period, wherein the first temperature is lower than the second temperature, and dehydrating the dough blank so as to improve the contents of slowly digestible starch and resistant starch, thereby reducing the glycemic index of food, and further preparing the cooked wheaten food meeting the requirements of patients with hypertension, diabetes and the like. In addition, in the scheme, the prepared wheaten food is not added with coarse cereals, so that the mouthfeel of the wheaten food is ensured.

Description

Method and device for making cooked wheaten food, readable storage medium and cooking equipment

Technical Field

The invention relates to the technical field of cooking control, in particular to a method and a device for making cooked wheaten food, a readable storage medium and cooking equipment.

Background

At present, the food in the flour steamed wheaten food has higher glycemic index.

For patients with diabetes, hypertension, etc., the health of people is affected by the intake of food flour with high glycemic index.

At the present stage, the method for reducing the glycemic index of the product is to add coarse cereals into the existing flour, and the scheme can cause the reduction of the mouthfeel of the wheaten food.

Disclosure of Invention

The present invention is directed to solving at least one of the problems of the prior art or the related art.

To this end, a first aspect of the invention provides a method for producing pasta.

In a second aspect of the invention, a device for preparing pasta is provided.

In a third aspect of the present invention, there is provided a pasta making apparatus.

A fourth aspect of the present invention is to provide a readable storage medium.

A fifth aspect of the present invention is to provide a cooking apparatus.

In view of the above, according to a first aspect of the present invention, there is provided a method for preparing a pasta for a cooking device comprising a cooking chamber and a steam generator for injecting steam into the cooking chamber, the method comprising: controlling the steam generator to output steam at a first temperature until the temperature of the fermented dough reaches the first temperature; controlling the steam generator to output steam at a second temperature until the dough blank is steamed at the second temperature for a first time period; dehydrating the steamed dough blank until the weight change of the dough blank meets the preset condition; and controlling the steam generator to output steam at a second temperature until the dough blank is steamed at the second temperature for a second time period, wherein the first temperature is lower than the second temperature.

The Glycemic Index (GI) is the ratio of the effect of a certain food in increasing blood sugar to the effect of a standard food (usually glucose) in increasing blood sugar, and represents how much blood sugar response a human body will cause after eating a certain amount of a certain food. It generally reflects how much a food can cause an increase in blood glucose in a human, and the glycemic index is derived from human testing, whereas most methods for evaluating foods are chemical methods, and thus the glycemic index of a food is often said to be a physiological parameter.

The method comprises the steps of controlling a steam generator to inject steam with a first temperature into a cooking cavity, wherein the first temperature is lower than a second temperature, controlling the steam generator to inject the steam with the first temperature into the cooking cavity, and controlling the steam generator to inject the steam with the second temperature into the cooking cavity, so that a dough blank is steamed for a first time at the second temperature, and the dough blank is steamed at a high temperature.

The application provides a method for preparing wheaten food, in the method, the wheaten food meeting the requirements of patients with hypertension, diabetes and the like is prepared by dehydrating a dough to improve the contents of slowly digestible starch and resistant starch, thereby reducing the glycemic index of food.

In addition, in the scheme, the prepared wheaten food is not added with coarse cereals, so that the mouthfeel of the wheaten food is ensured.

The technical scheme of the application is realized based on the following principle, specifically, the starch absorbs water and is gelatinized in the steaming process of the wheaten food, the higher the gelatinization degree is, the better the digestibility of the starch is, namely the lower the contents of the slowly digestible starch and the resistant starch are, therefore, the content of the slowly digestible starch and the resistant starch is influenced by the water absorption and gelatinization degree of the starch, namely the glycemic index of the food is influenced.

In the scheme, before the temperature of gelatinization of starch is started in the cooking stage, namely before the dough is steamed at the second temperature for the second time, the water content of the dough is reduced by dehydrating the dough, so that the gelatinization degree of the starch in the steaming process can be reduced, the contents of slowly digestible starch and resistant starch are improved, and the blood glucose generation index of food is further reduced.

According to the technical scheme, the dough is limited to be steamed in the cooking cavity at the first temperature until the temperature of the dough reaches the first temperature, so that the interior of the dough is shaped, and shapes such as steamed buns and steamed twisted rolls are formed, and a better appearance is obtained.

In the technical scheme, the temperature of the center of the dough blank is limited to reach the first temperature so as to obtain a better shape of the cooked wheaten food.

According to the technical scheme, the dough blank is limited to be steamed in the cooking cavity at the second temperature until the steaming time reaches the first time, so that the surface of the dough blank is shaped, and then the dough skin, such as a steamed bread blank and a steamed roll skin, is formed, and a better appearance is obtained.

After the dehydration treatment, the cooked pasta is obtained by limiting the steaming of the pasta blank in the cooking chamber at the second temperature until the steaming duration reaches the second duration.

In the above technical solution, the value of the first time period is in positive correlation with the weight of the dough, for example, the longer the value of the first time period is, the value of the first time period may be 2 minutes to 5 minutes, and the like.

In the above technical solution, the value of the second time period is also in positive correlation with the weight of the dough, for example, the longer the value of the second time period is, the value of which may be 20 minutes to 30 minutes.

In the above technical solution, the value of the second temperature is about 100 ℃, and the value of the second temperature is limited to 95 ℃ to 105 ℃ in consideration of the difference of the altitude of the cooking device.

In addition, the method for making the wheaten food provided by the application has the following additional technical characteristics.

In the above technical scheme, the dehydration treatment of the steamed dough blank comprises: and vacuumizing the cooking cavity.

In the technical scheme, a specific scheme of dehydration treatment is defined, and the principle is as follows:

under the normal atmospheric pressure environment, the boiling point of the water in the dough is higher, so that the evaporation speed of the water in the dough is lower, and under the vacuum environment, the boiling point of the water in the dough is reduced, and correspondingly, the evaporation speed of the water is improved. Therefore, by vacuuming the cooking cavity, the moisture content in the dough can be reduced, thereby reducing the glycemic index of the food.

In the technical scheme, the fan in the cooking equipment can be controlled to operate, so that the gas in the cooking cavity is exhausted out of the cooking cavity, and a vacuum environment is created.

In the technical scheme, the moisture content of the dough is reduced to 30-35% by performing vacuum pumping treatment on the cooking cavity.

In any of the above technical solutions, the dehydration treatment of the steamed dough piece includes: vacuumizing the cooking cavity; and controlling the microwave heating device of the cooking equipment to operate intermittently, wherein the microwave heating device is controlled to operate under the condition that the temperature of the dough is reduced to the third temperature under the first temperature, and the microwave heating device is controlled to stop operating when the temperature of the dough is increased to the first temperature.

In the technical scheme, the boiling point of the water in the dough is higher under the normal atmospheric pressure environment, so that the evaporation speed of the water in the dough is lower, and the boiling point of the water in the dough is reduced under the vacuum environment, so that the evaporation speed of the water is correspondingly improved. Therefore, by vacuuming the cooking cavity, the moisture content in the dough can be reduced, thereby reducing the glycemic index of the food.

In above-mentioned technical scheme, can control the fan operation among the cooking equipment to with the gas outgoing cooking chamber in the culinary art chamber, thereby build vacuum environment.

In the technical scheme, the cooking cavity is vacuumized so as to reduce the moisture content of the dough to 30-35%.

In the technical scheme, the microwave heating device is controlled to work intermittently while the cooking cavity is vacuumized, the temperature of the dough is improved by utilizing the heating effect of the microwave heating device on the dough when the microwave heating device works, and the evaporation speed of moisture in the dough can be accelerated due to the fact that the temperature of the dough can be maintained at a higher temperature, so that the moisture content in the dough is reduced, and the food blood sugar generation index is reduced.

In the technical scheme, the intermittent operation of the microwave heating device is limited so as to reduce the operation time of the microwave heating device, and therefore, the service life of the microwave heating device is prolonged.

In any of the above technical solutions, the dehydration treatment of the steamed dough piece includes: vacuumizing the cooking cavity; and controlling the microwave heating device of the cooking equipment to continuously operate so as to maintain the temperature of the dough at a first temperature interval, wherein the first temperature interval is from a fourth temperature to the first temperature, and the difference between the first temperature and the fourth temperature is less than or equal to 1 ℃.

In the technical scheme, the microwave heating device is controlled to continuously operate, so that the evaporation speed of the moisture in the dough blank can be maintained in a high state, and the time required by dehydration treatment can be reduced.

In addition, in the above scheme, by defining a temperature interval, namely the first temperature interval, compared with the situation that the temperature of the dough blank is directly controlled to be maintained at a certain temperature, the control of the microwave heating device is simpler and more convenient to realize, and the reliability of the cooking equipment in operation is improved.

In the above technical solution, the operation power of the microwave heating device may be selected according to the heat absorption condition of the dough blank, so as to ensure that the temperature of the dough blank can be maintained within the first temperature interval.

In the technical scheme, the temperature difference between the lower temperature limit and the upper temperature limit in the first temperature interval is limited within 1 ℃, so that the influence of the fluctuation of the dough temperature on the dehydration effect is reduced.

In any of the above technical solutions, the dehydration treatment of the steamed dough piece includes: and controlling the microwave heating device of the cooking equipment to operate intermittently, wherein the microwave heating device is controlled to operate under the condition that the temperature of the dough is reduced to the third temperature under the first temperature, and the microwave heating device is controlled to stop operating when the temperature of the dough is increased to the first temperature.

The evaporation rate of moisture in the dough can be increased by heating the dough, considering that the evaporation rate of moisture is in positive correlation with the temperature of the dough, that is, the evaporation rate of moisture in the corresponding dough is higher as the temperature of the dough is higher. Based on this, the technical scheme of this application is through controlling the operation of microwave heating device to improve the evaporation rate of moisture in the dough, thereby reach the purpose that reduces food blood glucose and generate the index.

In any of the above technical solutions, the dehydration treatment of the steamed dough piece includes: and controlling the microwave heating device of the cooking equipment to continuously operate so as to maintain the temperature of the steamed dough blank in a first temperature interval, wherein the first temperature interval is from a fourth temperature to the first temperature, and the difference between the first temperature and the fourth temperature is less than or equal to 1 ℃.

In any of the above technical solutions, the dehydration treatment of the steamed dough piece includes: and controlling the microwave heating device of the cooking equipment to continuously operate, and intermittently or continuously operating the heat dissipation device of the cooking equipment so as to maintain the temperature of the steamed dough blank in a first temperature interval, wherein the first temperature interval is from a fourth temperature to the first temperature, and the difference between the first temperature and the fourth temperature is less than or equal to 1 ℃.

In the above technical solution, the operation power of the microwave heating device may be selected according to the heat dissipation condition of the heat dissipation device and the heat absorption condition of the dough blank, so as to ensure that the temperature of the dough blank can be maintained within the first temperature interval.

In any of the above technical solutions, the method further includes: obtaining the flour type of the dough; the first temperature is determined according to the flour type.

In the technical scheme, the first temperature is determined according to the type of flour in the dough, so that under the condition of steaming the dough at the first temperature, the shaping of the center of the dough is just right, the condition that the dough is too high in temperature and too hard is reduced, and the problem that the shaping of the center of the dough is not good due to too low temperature can also be reduced.

In addition, in the above scheme, when the dough is dehydrated, the temperature of the dough needs to be controlled to be related to the first temperature, and it can be understood that the dehydration of the dough is controlled according to the first temperature, so that the parameters of the dehydration are matched with the flour used by the dough, and the dehydration effect of the dough is ensured.

In any of the above technical solutions, the first temperature is between 55 ℃ and 70 ℃.

In any of the above embodiments, the third temperature is less than or equal to 10 ℃.

In the technical scheme, the value range of the third temperature is specifically limited, and the value range of the third temperature is limited to be less than or equal to 10 ℃, so that the phenomenon that the dewatering efficiency of the dough blank is influenced due to the fact that the value of the third temperature is too large is avoided.

In the above technical solution, the value of the third temperature may be 8 ℃, 5 ℃ or 3 ℃, and the specific value thereof may be in direct proportion according to the duration of the dehydration treatment, it can be understood that the value of the third temperature is larger when the duration of the dehydration treatment is longer, and conversely, the value of the third temperature is smaller when the duration of the dehydration treatment is shorter.

In any of the above technical solutions, the preset conditions include: the ratio of the weight change value of the dough to the weight value of the dough before cooking is larger than or equal to a preset value.

In the technical scheme, the detailed content of the preset condition is defined, in the scheme, the defined preset condition is not a fixed numerical value but a ratio relation, namely, the ratio of the weight change value of the dough before the weight of the dough is changed, namely the ratio of the dehydration quality of the dough, is limited to be greater than or equal to the preset numerical value so as to ensure that the dehydration operation of the dough achieves the expected effect, and therefore the obvious reduction of the food blood glucose generation index is realized.

In the technical scheme, the preset numerical value can be determined according to the proportion relation among the water content percentage of the flour selected by the dough, the weight of the flour used for making the dough and the weight of water.

In the above technical solution, the percentage of water content in the flour selected for the dough is in direct proportion to the preset value, that is, the value of the preset value is larger when the percentage of water content in the flour selected for the dough is higher, and conversely, the value of the preset value is smaller when the percentage of water content in the flour selected for the dough is lower.

In addition, the proportional relation between the weight of the flour and the weight of the water used for making the dough is in inverse proportion to the preset value, that is, the value of the preset value is smaller when the proportional relation between the weight of the flour and the weight of the water used for making the dough is larger, and conversely, the value of the preset value is larger when the proportional relation between the weight of the flour and the weight of the water used for making the dough is smaller.

According to a second aspect of the present invention, there is provided a pasta making apparatus for a cooking device comprising a cooking chamber and a steam generator for injecting steam into the cooking chamber, the apparatus comprising: the first control unit is used for controlling the steam generator to output steam with a first temperature until the temperature of the fermented dough reaches the first temperature; the second control unit is used for controlling the steam generator to output steam at a second temperature until the dough blank is steamed at the second temperature for a first time period; the dehydration unit is used for dehydrating the steamed dough blank until the weight change of the dough blank meets the preset condition; and the third control unit is used for controlling the steam generator to output the steam at the second temperature until the dough blank is steamed at the second temperature for a second time period, wherein the first temperature is lower than the second temperature.

The application provides a wheaten food making device, and the cooking equipment who uses the device is through carrying out dehydration to the dough base to improve slowly digestible starch and resistant starch's content, thereby reduce food blood glucose generation index, and then the preparation obtains the wheaten food that satisfies patients such as hypertension, diabetes.

In addition, the device for making the wheaten food provided by the application has the following additional technical characteristics.

In the above technical solution, the dehydration unit is specifically configured to: and vacuumizing the cooking cavity.

In any of the above technical solutions, the dehydration unit is specifically configured to: vacuumizing the cooking cavity; and controlling the microwave heating device of the cooking equipment to intermittently operate, wherein under the condition that the temperature of the dough is reduced to the third temperature at the first temperature, the microwave heating device is controlled to operate, and when the temperature of the dough is increased to the first temperature, the microwave heating device is controlled to stop operating.

In any of the above technical solutions, the dehydration unit is specifically configured to: vacuumizing the cooking cavity; and controlling the microwave heating device of the cooking equipment to continuously operate so as to maintain the temperature of the dough at a first temperature interval, wherein the first temperature interval is from a fourth temperature to the first temperature, and the difference between the first temperature and the fourth temperature is less than or equal to 1 ℃.

In the technical scheme, the microwave heating device is controlled to continuously operate, so that the evaporation speed of the moisture in the dough can be maintained in a higher state, and the time required by dehydration treatment can be reduced.

In any of the above technical solutions, the dehydration unit is specifically configured to: and controlling the microwave heating device of the cooking equipment to operate intermittently, wherein the microwave heating device is controlled to operate under the condition that the temperature of the dough is reduced to the third temperature under the first temperature, and the microwave heating device is controlled to stop operating when the temperature of the dough is increased to the first temperature.

In any of the above technical solutions, the dehydration unit is specifically configured to: and controlling the microwave heating device of the cooking equipment to continuously operate so as to maintain the temperature of the steamed dough blank in a first temperature interval, wherein the first temperature interval is from a fourth temperature to the first temperature, and the difference between the first temperature and the fourth temperature is less than or equal to 1 ℃.

The evaporation rate of moisture in the dough can be increased by heating the dough, considering that the evaporation rate of moisture is in positive correlation with the temperature of the dough, that is, the evaporation rate of moisture in the corresponding dough is higher as the temperature of the dough is higher. Based on this, the technical scheme of this application is through the operation of control microwave heating device to improve the evaporation rate of moisture in the dough, thereby reach the purpose that reduces food blood glucose generation index.

In any of the above technical solutions, the dehydration unit is specifically configured to: and controlling the microwave heating device of the cooking equipment to continuously operate, and intermittently or continuously operating the heat dissipation device of the cooking equipment so as to maintain the temperature of the steamed dough blank in a first temperature interval, wherein the first temperature interval is from a fourth temperature to the first temperature, and the difference between the first temperature and the fourth temperature is less than or equal to 1 ℃.

In any of the above technical solutions, the first control unit is further configured to: obtaining the flour type of the dough; the first temperature is determined according to the flour type.

In the technical scheme, a first temperature determination scheme is defined, the first temperature is determined according to the type of flour in the dough, so that the dough center shaping is just right under the condition that the dough is steamed at the first temperature, the condition that the dough is too high in temperature and too hard is reduced, and the problem that the dough center shaping is not good due to too low temperature can also be reduced.

In the technical scheme, the value range of the third temperature is specifically limited, and the value range is limited to be less than or equal to 10 ℃, so that the influence on the dehydration efficiency of the dough blank caused by overlarge value of the third temperature is avoided.

In any of the above technical solutions, the preset conditions include: the ratio of the weight change value of the dough blank to the weight value of the dough blank before cooking is larger than or equal to a preset value.

In the technical scheme, the preset numerical value can be determined according to the proportion relation among the water content percentage of the flour selected for the dough, the weight of the flour used for making the dough and the weight of water.

In addition, the proportional relation between the weight of the flour and the weight of the water used for making the dough is in inverse proportion to the preset value, that is, the larger the proportional relation between the weight of the flour and the weight of the water used for making the dough is, the smaller the value of the preset value is, and conversely, the smaller the proportional relation between the weight of the flour and the weight of the water used for making the dough is, the larger the value of the preset value is.

According to a third aspect of the present invention, there is provided a pasta making apparatus comprising: a controller and a memory, wherein the memory has stored therein a program or instructions, the controller implementing the steps of any of the methods as described above when executing the program or instructions in the memory.

According to a fourth aspect of the invention, there is provided a readable storage medium on which is stored a program or instructions which, when executed by a processor, carries out the steps of the method as claimed in any one of the above.

According to a fifth aspect of the present invention, there is provided a cooking apparatus comprising: a device for producing any of the above pasta; or a readable storage medium as described above.

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

Drawings

The above and/or additional aspects and advantages of the present invention will become apparent and readily appreciated from the following description of the embodiments, taken in conjunction with the accompanying drawings of which:

FIG. 1 shows a schematic flow diagram of a method for making pasta in an embodiment of the invention;

FIG. 2 shows a temperature diagram corresponding to the method of making pasta in an embodiment of the invention;

figure 3 shows a schematic view of a pasta in an embodiment of the invention positioned within a cooking chamber;

figure 4 shows a schematic block diagram of a device for the preparation of pasta in an embodiment of the invention;

figure 5 shows a block schematic diagram of a device for the preparation of pasta in an embodiment of the invention.

Detailed Description

So that the manner in which the above recited aspects, features and advantages of the present invention can be understood in detail, a more particular description of the invention, briefly summarized above, may be had by reference to the embodiments thereof which are illustrated in the appended drawings. It should be noted that the embodiments and features of the embodiments of the present application may be combined with each other without conflict.

In the following description, numerous specific details are set forth in order to provide a thorough understanding of the present invention, however, the present invention may be practiced in other ways than those specifically described herein, and therefore the scope of the present invention is not limited by the specific embodiments disclosed below.

Methods of making pasta, apparatus, readable storage media and cooking devices according to some embodiments of the invention are described below with reference to figures 1 to 5.

Example one

As shown in fig. 1, according to a first aspect of the present invention, there is provided a method for preparing a pasta for a cooking device comprising a cooking chamber and a steam generator for injecting steam into the cooking chamber, the method comprising:

step 102, controlling a steam generator to output steam at a first temperature until the temperature of the fermented dough reaches the first temperature;

104, controlling a steam generator to output steam at a second temperature until the dough blank is steamed at the second temperature for a first time period;

106, dehydrating the steamed dough blank until the weight change of the dough blank meets a preset condition;

and step 108, controlling the steam generator to output steam at a second temperature until the dough blank is steamed at the second temperature for a second time period.

Wherein the first temperature is less than the second temperature.

Wherein, because the first temperature is lower than the second temperature, it can be understood that the process of controlling the steam generator to inject the steam of the first temperature into the cooking cavity belongs to the process of low-temperature steaming, and the time spent in the process of low-temperature steaming is about 1 hour, it can be understood that, after controlling the steam generator to inject the steam of the first temperature into the cooking cavity, the timing is started, and after the timing duration is greater than or equal to 1 hour, the temperature of the fermented dough reaches the first temperature.

And the steam generator is controlled to inject steam with a second temperature into the cooking cavity so as to enable the dough blank to be steamed for a first time at the second temperature, the process belongs to the process of high-temperature steaming, and the wheaten food is shaped by utilizing low-temperature steaming and high-temperature steaming, so that a better appearance is obtained.

The possible design of the present application is based on the principle that, in particular, the starch absorbs water and is gelatinized during the steaming process of the pasta, and the higher the gelatinization degree is, the better the digestibility of the starch is, i.e. the lower the contents of the slowly digestible starch and the resistant starch are, therefore, the degree of water absorption and gelatinization of the starch affects the contents of the slowly digestible starch and the resistant starch, i.e. the glycemic index of the food.

In one of the possible designs, as shown in fig. 2, the dough is shaped internally, for example in the form of steamed bread, steamed rolls, so as to obtain a better appearance, by limiting the cooking of the dough in the cooking chamber at a first temperature until the temperature of the dough reaches the first temperature.

In one possible design, the temperature in the center of the dough is limited to a first temperature in order to obtain a better pasta shape.

In one possible design, the dough is steamed in the cooking cavity at the second temperature until the steaming time reaches the first time so as to shape the surface of the dough, and then the dough cover, such as a steamed bread blank and a steamed roll cover, is formed so as to obtain a better appearance.

In one possible design, the value of the first time period is in positive correlation with the weight of the dough, for example, the longer the value of the first time period is, the longer the weight of the dough is, the value of the first time period may be 2 minutes to 5 minutes, and the like.

In one possible design, the value of the second time period is also in positive correlation with the weight of the dough, for example, the longer the second time period is, the longer the weight of the dough is, the value of the second time period may be 20 minutes to 30 minutes.

In one possible design, the second temperature is about 100 ℃, and is limited to 95 ℃ to 105 ℃ in consideration of the difference of the altitude of the cooking device.

In one of the possible designs, as shown in fig. 3, the dough is placed on a steaming tray in the cooking chamber to achieve steaming of the dough.

Example two

In one possible design, the steamed dough blank is subjected to a dehydration process, which includes: and vacuumizing the cooking cavity.

In this possible design, a specific solution of the dewatering process is defined, which may be referred to as vacuum process, the principle of which is as follows:

under the normal atmospheric pressure environment, the boiling point of the moisture in the dough is higher, so that the evaporation speed of the moisture in the dough is lower, and under the vacuum environment, the boiling point of the moisture in the dough is reduced, and correspondingly, the evaporation speed of the moisture is improved. Therefore, by vacuuming the cooking cavity, the moisture content in the dough can be reduced, thereby reducing the glycemic index of the food.

In one possible design, a fan in the cooking apparatus may be controlled to operate to exhaust gas in the cooking chamber out of the cooking chamber, thereby creating a vacuum environment.

In one possible design, the moisture content of the dough is reduced to 30% to 35% by applying a vacuum to the cooking chamber.

EXAMPLE III

In one possible design, the steamed dough blank is subjected to a dehydration process, which includes: vacuumizing the cooking cavity; and controlling the microwave heating device of the cooking equipment to operate intermittently, wherein the microwave heating device is controlled to operate under the condition that the temperature of the dough is reduced to the third temperature under the first temperature, and the microwave heating device is controlled to stop operating when the temperature of the dough is increased to the first temperature.

In this possible design, the boiling point of the moisture in the dough is relatively high under normal atmospheric pressure environment, so that the evaporation speed of the moisture in the dough is relatively low, and the boiling point of the moisture in the dough is reduced under vacuum environment, and accordingly, the evaporation speed of the moisture is increased. Therefore, by vacuuming the cooking cavity, the moisture content in the dough can be reduced, thereby reducing the glycemic index of the food.

In one possible design, the operation of a fan in the cooking apparatus may be controlled to exhaust gas in the cooking chamber out of the cooking chamber, thereby creating a vacuum environment.

In one possible design, the moisture content of the dough is reduced to 30% to 35% by performing the above-described process on the cooking chamber.

In one possible design, the method can be called as a vacuum intermittent microwave method, the microwave heating device is controlled to work intermittently while the cooking cavity is vacuumized, the dough temperature is increased by utilizing the heating effect of the microwave heating device on the dough when the microwave heating device works, and the evaporation speed of moisture in the dough can be increased because the dough temperature can be maintained at a higher temperature, so that the moisture content in the dough is reduced, and the food blood sugar generation index is reduced.

In one of the possible designs, the intermittent operation of the microwave heating device is defined so as to reduce the operation time of the microwave heating device, thereby improving the service life of the microwave heating device.

Example four

In any of the above possible designs, the dewatering of the steamed dough pieces comprises: vacuumizing the cooking cavity; and controlling the microwave heating device of the cooking equipment to continuously operate so as to maintain the temperature of the dough at a first temperature interval, wherein the first temperature interval is from a fourth temperature to the first temperature, and the difference between the first temperature and the fourth temperature is less than or equal to 1 ℃.

In one possible design, the method can be called as a vacuum continuous microwave method, and the speed of water evaporation in the dough can be maintained at a high state by controlling the continuous operation of the microwave heating device, so that the time required for dehydration treatment can be reduced.

In one possible design, the operating power of the microwave heating device can be selected according to the heat absorption of the dough pieces in order to ensure that the temperature of the dough pieces can be maintained within the first temperature interval.

In one possible design, the temperature difference between the lower temperature limit and the upper temperature limit is limited within 1 ℃ in the first temperature interval, so as to reduce the influence of the fluctuation of the dough temperature on the dehydration effect.

EXAMPLE five

In any of the above possible designs, the dewatering of the steamed dough pieces comprises: and controlling the microwave heating device of the cooking equipment to operate intermittently, wherein the microwave heating device is controlled to operate under the condition that the temperature of the dough is reduced to the third temperature under the first temperature, and the microwave heating device is controlled to stop operating when the temperature of the dough is increased to the first temperature.

The evaporation rate of moisture in the dough can be increased by heating the dough, considering that the evaporation rate of moisture is in positive correlation with the temperature of the dough, that is, the evaporation rate of moisture in the corresponding dough is higher as the temperature of the dough is higher. Based on this, the possible design of the present application controls the operation of the microwave heating device, which may be called as an intermittent microwave method, so as to increase the evaporation rate of water in the dough, thereby achieving the purpose of reducing the glycemic index of food.

In one of the possible designs, the intermittent operation of the microwave heating device is defined so as to reduce the operating time of the microwave heating device, thereby improving the service life of the microwave heating device.

In any of the above possible designs, the dewatering of the steamed dough pieces comprises: and controlling the microwave heating device of the cooking equipment to continuously operate so as to maintain the temperature of the steamed dough blanks in a first temperature interval, wherein the first temperature interval is from a fourth temperature to the first temperature, and the difference between the first temperature and the fourth temperature is less than or equal to 1 ℃.

The evaporation rate of moisture in the dough can be increased by heating the dough, considering that the evaporation rate of moisture is in positive correlation with the temperature of the dough, that is, the evaporation rate of moisture in the corresponding dough is higher as the temperature of the dough is higher. Based on the above, the possible design of the application controls the operation of the microwave heating device so as to improve the evaporation speed of the moisture in the dough, thereby achieving the purpose of reducing the glycemic index of food.

In one possible design, the microwave heating device is controlled to operate continuously, so that the evaporation rate of the moisture in the dough can be maintained at a high state, and thus, the time required for the dehydration process can be reduced.

EXAMPLE six

In any of the above possible designs, the dewatering of the steamed dough pieces comprises: and controlling the microwave heating device of the cooking equipment to continuously operate, and intermittently or continuously operating the heat dissipation device of the cooking equipment so as to maintain the temperature of the steamed dough blank in a first temperature interval, wherein the first temperature interval is from a fourth temperature to the first temperature, and the difference between the first temperature and the fourth temperature is less than or equal to 1 ℃.

The evaporation rate of moisture in the dough can be increased by heating the dough, considering that the evaporation rate of moisture is in positive correlation with the temperature of the dough, that is, the evaporation rate of moisture in the corresponding dough is higher as the temperature of the dough is higher. Based on this, the possible design of the present application controls the operation of the microwave heating device, which may be called as a continuous microwave method, so as to increase the evaporation rate of water in the dough, thereby achieving the purpose of reducing the glycemic index of food.

In one possible design, the microwave heating device is controlled to operate continuously, so that the evaporation speed of the moisture in the dough can be maintained at a high state, and the time required for the dehydration treatment can be reduced.

In one possible design, the operating power of the microwave heating device can be selected according to the heat dissipation condition of the heat dissipation device and the heat absorption condition of the dough blank so as to ensure that the temperature of the dough blank can be maintained in the first temperature interval.

In one of the possible designs, the heat sink may be a fan or a compressor to cool the heat sink.

In examples two to six, the effect exhibited by the dehydration treatment was different, and the final results are shown in table 1:

TABLE 1

As can be seen from Table 1, the continuous microwave method provides the best dewatering effect and the vacuum method provides the worst dewatering effect.

In one possible design, the time spent for the dehydration treatment is between 1 hour and 3 hours in examples two to six, and the specific time spent varies according to the selected method.

EXAMPLE seven

In any of the above possible designs, further comprising: obtaining the flour type of the dough; the first temperature is determined according to the flour type.

In the possible design, a first temperature determination scheme is defined, the first temperature is determined according to the flour type in the dough, so that under the condition of steaming the dough at the first temperature, the dough center shaping is just right, the condition that the dough is too high in temperature and too hard is reduced, and the problem that the dough center shaping is not good due to too low temperature can also be reduced.

In any of the above possible designs, the first temperature is between 55 ℃ and 70 ℃.

In any of the possible designs above, the third temperature is less than or equal to 10 ℃.

In the possible design, the value range of the third temperature is specifically limited, and the value range is limited to be less than or equal to 10 ℃, so that the phenomenon that the dehydration efficiency of the dough blank is influenced due to the overlarge value of the third temperature is avoided.

In one possible design, the value of the third temperature may be 8 ℃, 5 ℃ or 3 ℃, and the specific value thereof may be in direct proportion according to the duration of the dehydration treatment, it may be understood that the value of the third temperature is larger in the case that the duration of the dehydration treatment is longer, and conversely, the value of the third temperature is smaller in the case that the duration of the dehydration treatment is shorter.

In any of the above possible designs, the preset conditions include: the ratio of the weight change value of the dough blank to the weight value of the dough blank before cooking is larger than or equal to a preset value.

In the possible design, the details of the preset conditions are defined, in the scheme, the defined preset conditions are not a fixed numerical value, but a ratio relation, namely, the ratio of the weight change value of the dough before the weight of the dough is changed, namely the ratio of the dehydration quality of the dough, is limited to be greater than or equal to the preset numerical value so as to ensure that the dehydration operation of the dough achieves the expected effect, and therefore, the obvious reduction of the food blood glucose generation index is realized.

In one possible design, the predetermined value may be determined based on a proportional relationship between the percentage of water in the flour selected for the dough, the weight of the flour used to make the dough, and the weight of the water.

In one possible design, the percentage of water in the flour selected for the dough is proportional to a predetermined value, i.e., the predetermined value is greater when the percentage of water in the flour selected for the dough is higher, and conversely, the predetermined value is less when the percentage of water in the flour selected for the dough is lower.

Example eight

In one embodiment of the present invention, as shown in figure 4, the present invention provides a pasta making apparatus 400 for a cooking device comprising a cooking chamber and a steam generator for injecting steam into the cooking chamber, the apparatus comprising: a first control unit 402, configured to control the steam generator to output steam at a first temperature until the temperature of the fermented dough blank reaches the first temperature; a second control unit 404, configured to control the steam generator to output steam at a second temperature until the dough blank is steamed at the second temperature for a first time period; a dehydration unit 406, configured to dehydrate the steamed dough blank until the weight change of the dough blank meets a preset condition; and a third control unit 408 for controlling the steam generator to output steam at a second temperature until the dough blank is steamed at the second temperature for a second time period, wherein the first temperature is lower than the second temperature.

The application provides a wheaten food manufacturing device, and cooking equipment using the manufacturing device dehydrates dough blanks so as to improve the content of slowly digestible starch and resistant starch, reduce the glycemic index of food, and manufacture wheaten food meeting the requirements of patients with hypertension, diabetes and the like.

The possible design of the present application is based on the principle that, in particular, during the steaming of pasta, starch will absorb water and gelatinize, the higher the gelatinization degree, the better the digestibility of starch, i.e. the lower the contents of slowly digestible starch and resistant starch, and therefore the degree of water absorption and gelatinization of starch affects the contents of slowly digestible starch and resistant starch, i.e. the glycemic index of the food.

In one possible design, the dough is shaped, for example in the form of steamed bread, steamed twisted rolls, or the like, by limiting the cooking of the dough in the cooking chamber at a first temperature until the temperature of the dough reaches the first temperature, so as to shape the inside of the dough, in order to obtain a better appearance.

In one possible design, the temperature in the center of the dough is limited to a first temperature in order to obtain a preferred pasta shape.

In one possible design, the dewatering unit 406 is specifically configured to: and vacuumizing the cooking cavity.

In this possible design, a specific solution of the dewatering process is defined, the principle of which is as follows:

In any of the above possible designs, the dewatering unit 406 is specifically configured to: vacuumizing the cooking cavity; and controlling the microwave heating device of the cooking equipment to operate intermittently, wherein the microwave heating device is controlled to operate under the condition that the temperature of the dough is reduced to the third temperature under the first temperature, and the microwave heating device is controlled to stop operating when the temperature of the dough is increased to the first temperature.

In one possible design, the microwave heating device is controlled to work intermittently while the cooking cavity is vacuumized, the temperature of the dough is increased by utilizing the heating effect of the microwave heating device on the dough when the microwave heating device works, and the evaporation speed of moisture in the dough can be increased because the temperature of the dough can be maintained at a higher temperature, so that the moisture content in the dough is reduced, and the food blood sugar generation index is reduced.

In any of the above possible designs, the dewatering unit is specifically configured to: vacuumizing the cooking cavity; and controlling the microwave heating device of the cooking equipment to continuously operate so as to maintain the temperature of the dough at a first temperature interval, wherein the first temperature interval is from a fourth temperature to the first temperature, and the difference between the first temperature and the fourth temperature is less than or equal to 1 ℃.

In any of the above possible designs, the dewatering unit 406 is specifically configured to: and controlling the microwave heating device of the cooking equipment to operate intermittently, wherein the microwave heating device is controlled to operate under the condition that the temperature of the dough is reduced to the third temperature under the first temperature, and the microwave heating device is controlled to stop operating when the temperature of the dough is increased to the first temperature.

Considering that the evaporation rate of moisture is in positive correlation with the temperature of the dough, that is, as the temperature of the dough is higher, the evaporation rate of moisture in the corresponding dough is higher, the evaporation rate of moisture in the dough can be increased by heating the dough. Based on the above, the possible design of the application controls the operation of the microwave heating device so as to improve the evaporation speed of the moisture in the dough, thereby achieving the purpose of reducing the glycemic index of food.

In any of the above possible designs, the dewatering unit 406 is specifically configured to: and controlling the microwave heating device of the cooking equipment to continuously operate so as to maintain the temperature of the steamed dough blank in a first temperature interval, wherein the first temperature interval is from a fourth temperature to the first temperature, and the difference between the first temperature and the fourth temperature is less than or equal to 1 ℃.

In any of the above possible designs, the dewatering unit 406 is specifically configured to: and controlling the microwave heating device of the cooking equipment to continuously operate, and intermittently or continuously operating the heat dissipation device of the cooking equipment so as to maintain the temperature of the steamed dough blank in a first temperature interval, wherein the first temperature interval is from a fourth temperature to the first temperature, and the difference between the first temperature and the fourth temperature is less than or equal to 1 ℃.

In any of the above possible designs, the first control unit 402 is further configured to: acquiring the flour type of the dough; the first temperature is determined according to the flour type.

In one possible design, the value of the third temperature may be 8 ℃, 5 ℃ or 3 ℃, and the specific value thereof may be in direct proportion according to the duration of the dehydration treatment, it can be understood that the value of the third temperature is larger when the duration of the dehydration treatment is longer, and conversely, the value of the third temperature is smaller when the duration of the dehydration treatment is shorter.

In this possible design, the details of the preset conditions are defined, in which case the defined preset conditions are not a fixed value, but rather a ratio relationship, i.e. the ratio of the weight change value of the dough before the weight change of the dough, i.e. the ratio of the dehydration quality of the dough, by defining the ratio to be greater than or equal to the preset value, in order to ensure that the dehydration operation of the dough achieves the desired effect, thereby achieving a significant reduction in the glycemic index of the food.

In one possible design, the percentage of water in the flour selected for the dough is directly proportional to the predetermined value, i.e., the predetermined value is greater for higher percentages of water in the flour selected for the dough, and conversely the predetermined value is less for lower percentages of water in the flour selected for the dough.

Example nine

In one embodiment of the present invention, as shown in figure 5, the present invention provides a pasta making apparatus 500 comprising: a controller 502 and a memory 504, wherein the memory 504 has stored therein a program or instructions, and the controller 502 implements the steps of any of the methods described above when executing the program or instructions in the memory 504.

Example ten

In one embodiment of the invention, the invention provides a readable storage medium on which is stored a program or instructions which, when executed by a processor, carries out the steps of the method as in any one of the above.

EXAMPLE eleven

In one embodiment of the present invention, the present invention provides a cooking apparatus including: a device for producing any of the above pasta; or a readable storage medium as described above.

In the description of the present invention, the terms "plurality" or "a plurality" refer to two or more, and unless otherwise specifically limited, the terms "upper", "lower", and the like indicate orientations or positional relationships based on those shown in the drawings, and are used merely for convenience of description and simplification of the description, but do not indicate or imply that the referenced devices or elements must have a particular orientation, be constructed in a particular orientation, and be operated, and thus should not be construed as limiting the present invention; the terms "connected," "mounted," "secured," and the like are to be construed broadly and include, for example, fixed connections, removable connections, or integral connections; may be directly connected or indirectly connected through an intermediate. 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 description of the present invention, the description of the terms "one embodiment," "some embodiments," "specific embodiments," etc., means 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 present invention. In the present invention, the schematic representations of the terms used above do not necessarily 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.

The above is only a preferred embodiment of the present invention, and is not intended to limit the present invention, and various modifications and changes will occur to those skilled in the art. Any modification, equivalent replacement, or improvement made within the spirit and principle of the present invention should be included in the protection scope of the present invention.

Claims

1. A method for preparing pasta for a cooking device, characterized in that it comprises a cooking chamber and a steam generator for injecting steam into said cooking chamber, said method comprising:

controlling the steam generator to output steam at a first temperature until the temperature of the fermented dough reaches the first temperature;

controlling the steam generator to output steam at a second temperature until the dough blank is steamed at the second temperature for a first time period;

dehydrating the steamed dough blank until the weight change of the dough blank meets a preset condition;

controlling the steam generator to output the steam at the second temperature until the dough blank is steamed at the second temperature for a second time period,

wherein the first temperature is less than the second temperature;

the dehydration treatment of the steamed dough blank comprises the following steps:

and controlling the microwave heating device of the cooking equipment to operate intermittently, or controlling the microwave heating device of the cooking equipment to operate continuously.

2. The method of producing pasta according to claim 1, wherein the dehydration treatment of the steamed dough piece comprises:

and vacuumizing the cooking cavity.

3. The method of producing pasta according to claim 1, wherein the dehydration treatment of the steamed dough piece comprises:

vacuumizing the cooking cavity; and

controlling the microwave heating device of the cooking equipment to operate intermittently,

and controlling the microwave heating device to operate under the condition that the temperature of the dough is reduced to a third temperature under the first temperature, and controlling the microwave heating device to stop operating when the temperature of the dough is increased to the first temperature.

4. The method of producing pasta according to claim 1, wherein the dehydration of the steamed dough piece comprises:

vacuumizing the cooking cavity;

controlling the microwave heating device of the cooking equipment to continuously operate so as to maintain the temperature of the dough in a first temperature interval,

wherein the first temperature interval is from a fourth temperature to a first temperature, and the difference between the first temperature and the fourth temperature is less than or equal to 1 ℃.

5. The method of producing pasta according to claim 1, wherein the dehydration treatment of the steamed dough piece comprises:

and controlling the microwave heating device to operate under the condition that the temperature of the dough is reduced to a third temperature at the first temperature, and controlling the microwave heating device to stop operating when the temperature of the dough is increased to the first temperature.

6. The method of producing pasta according to claim 1, wherein the dehydration treatment of the steamed dough piece comprises:

controlling the microwave heating device of the cooking equipment to continuously operate so as to maintain the temperature of the steamed dough blanks in a first temperature interval,

7. The method of producing pasta according to claim 1, wherein the dehydration of the steamed dough piece comprises:

controlling the microwave heating device of the cooking equipment to continuously operate, and intermittently or continuously operating the heat dissipation device of the cooking equipment so as to maintain the temperature of the steamed dough blanks in a first temperature interval,

8. The method for producing pasta according to any of claims 1 to 7, further comprising:

obtaining the flour type of the dough;

determining the first temperature according to the flour type.

9. The pasta manufacturing method according to claim 8, wherein the first temperature is between 55 ℃ and 70 ℃.

10. Process for the preparation of pasta according to claim 3 or 5, characterised in that the third temperature is less than or equal to 10 ℃.

11. Method for the preparation of pasta according to any of claims 2 to 7, characterised in that said preset conditions comprise:

the ratio of the weight change value of the dough to the weight value of the dough before cooking is larger than or equal to a preset value.

12. A pasta making device for a cooking apparatus, the cooking apparatus comprising a cooking chamber and a steam generator for injecting steam into the cooking chamber, the device comprising:

the first control unit is used for controlling the steam generator to output steam with a first temperature until the temperature of the fermented dough blank reaches the first temperature;

the second control unit is used for controlling the steam generator to output steam at a second temperature until the dough blank is steamed at the second temperature for a first time period;

the dehydration unit is used for dehydrating the steamed dough blank until the weight change of the dough blank meets a preset condition;

a third control unit for controlling the steam generator to output the steam of the second temperature until the dough blank is steamed at the second temperature for a second time period,

wherein the first temperature is less than the second temperature;

the dehydration unit is used for dehydrating the steamed dough blank and comprises:

13. A device for preparing pasta, comprising:

a controller and a memory, wherein the memory has stored therein a program or instructions, the controller implementing the steps of the method according to any one of claims 1 to 11 when executing the program or instructions in the memory.

14. A readable storage medium, on which a program or instructions are stored, which when executed by a processor, carry out the steps of the method according to any one of claims 1 to 11.

15. A cooking apparatus, comprising:

device for the preparation of pasta according to claim 12 or 13; or

The readable storage medium of claim 14.