Cooking equipment control method and device, computer equipment and storage medium

Abstract

The invention relates to a cooking equipment control method and device, computer equipment and a storage medium, and the method comprises the steps: responding to a starting instruction, entering a preheating stage, heating an object in a pot to a preset preheating temperature interval in a full-power mode, entering a soaking stage within a preset soaking duration when the preheating duration is exceeded, and entering a heating stage when the soaking duration is exceeded; heating the object in the pot to a preset soaking temperature interval in a first power duty ratio mode; when the soaking duration is exceeded, entering a boiling stage, and heating the object in the pot to a preset boiling temperature interval in a second power duty ratio mode in the preset boiling duration in the boiling stage; when the boiling duration is exceeded, delaying the preset braising duration, and pushing a cooking completion prompt message. According to the control scheme of the cooking equipment, the starch gelatinization degree can be reduced from different stages of temperature and heating power control of rice cooking, and the digestion resistance of starch in the rice can be improved.

Description

technical field [0001] The present application relates to the technical field of intelligent control, in particular to a method, device, computer equipment and storage medium for controlling rice cooking equipment. Background technique [0002] With the improvement of living standards, the acceleration of the pace of life, and the change of eating habits, the incidence of chronic diseases such as diabetes, cardiovascular disease, obesity, and colorectal cancer among the people is increasing year by year. According to WHO forecasts, by 2025 The number of patients with type 2 diabetes in China will exceed 130 million. Diabetes has become one of the three major chronic non-communicable diseases that threaten human health. Reasonable diet and changing eating habits are effective measures to prevent chronic diseases. [0003] In my country's grain crops, rice occupies an absolutely important position, and the number of people who use rice as a staple food reaches more than 65% o...

AI Technical Summary

Problems solved by technology

However, rapid digestion can easily cause hyperglycemia in the human body. Long-term hyperglycemia will adversely affect the levels of insulin and blood sugar in the metabolic system, which may eventually lead to metabolic system problems and metabolic diseases-diabetes

[0004] In-depth research has found that the digestion of starch in rice must be digested through the action of hydrolytic enzymes in the digestive tract, and finally hydrolyzed into glucose for absorption by the human body. However, the difference in temperature and time during the cooking stage can affect the enzymatic properties of starch, and ultimately affect the absorption of glucose by the human body. amount, and rate of change of blood sugar

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