Cooking control method and system of electric rice cooker

Abstract

The invention discloses a cooking control method of an electric rice cooker. The cooking control method of the electric rice cooker comprises the following cooking phases: a water absorption phase, atemperature increasing phase, a boiling phase and a rice stewing phase. When the electric rice cooker receives a cooking mode corresponding to a cooking request as a hyperglycemic field crop cooking mode, the water absorption phase comprises the following steps of controlling the electric rice cooker to keep the current ambient temperature for first pre-set duration such that food in the electricrice cooker is absorbed with water; wherein the first pre-set duration ranges from 20 to 60 minutes; or, controlling heating temperature of the electric rice cooker to the first pre-set temperature; controlling the electric rice cooker to keep the first pre-set temperature within the first pre-set duration such that food in the electric rice cooker is absorbed with water, wherein the first pre-settemperature is larger than the current temperature and smaller than 70 degrees, and the first pre-set duration ranges from 20 to 60 minutes. The invention further brings forward a cooking control system of the electric rice cooker. Loss of nutrients during cooking is reduced so that the effect of reducing blood glucose is improved.

Description

technical field [0001] The invention relates to the technical field of electrical appliances, in particular to a cooking control method and system for an electric rice cooker. Background technique [0002] With the change of dietary structure, the population of high-risk diseases (such as diabetes) is increasing day by day. For diabetics, the choice of staple food for three meals a day is a very troublesome problem, because the blood sugar response after eating coarse grains is relatively low, and various colored grains can also provide more antioxidant substances and provide more Vitamins and minerals are also very important for the prevention of various diabetic complications. Therefore, more and more attention has been paid to the therapeutic effect of the staple food of grains. How to cook grains can not only obtain a good taste, but also delay postprandial blood sugar The effect of rising has become a concern for diabetics. For the current rice cooker, there is no cook...

AI Technical Summary

Problems solved by technology

For diabetics, the choice of staple food for three meals a day is a very troublesome problem, because the blood sugar response after eating coarse grains is relatively low, and various colored grains can also provide more antioxidant substances and provide more Vitamins and minerals are also very important for the prevention of various diabetic complications. Therefore, more and more attention has been paid to the therapeutic effect of the staple food of grains. How to cook grains can not only obtain a good taste, but also delay postprandial blood sugar The effect of rising has become a concern for diabetics. For the current rice cooker, there is no cooking method for miscellaneous grains. Due to the different texture and compactness of miscellaneous grains, water absorption, cooking speed and cooking hardness are very different. These differences It will greatly restrict the taste and hypoglycemic effect of multigrain rice, and incorrect cooking methods will lead to the loss of nutrients

[0003] Therefore, even under the same cooking procedure, the dietary efficacy of different multigrain ingredients will be very different, and even for the same ingredient, different pre-soaking time, different cooking time, etc., the efficacy will also be very different, especially The existing rice cooker does not strictly control its temperature and water absorption time during the water absorption stage. For coarse grains, if the water absorption time is too long, the hardness of the mixed grain rice after cooking is too small, the chewiness is insufficient, the digestion speed is too fast, and the GI value If it is too high, diabetic patients will not be able to effectively control postprandial blood sugar; on the other hand, if the water absorption time is too short, the hardness of multigrain rice after cooking will be too high, which will affect the digestion effect and affect some people's acceptance of multigrain rice ability, which in turn leads to a decrease in its hypoglycemic effect. Therefore, the hypoglycemic multigrain rice must have a suitable cooking process in order to exert its hypoglycemic effect

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