Cooking control method, electric cooker, storage medium and product

Abstract

The invention provides a cooking control method, an electric cooker, a storage medium and a product, and relates to the technical field of cooking electric cookers. The method comprises the following steps: in response to a cooking instruction, performing preheating treatment on rice added with water, heating the preheated rice to a first temperature range, and keeping for a first preset time; raising the temperature of the heated rice to the boiling temperature of water based on second preset time; the third preset time is shorter than the second preset time, the rice can be subjected to low-temperature soaking treatment before the rice is rapidly heated, a water pre-absorption channel is formed in the rice, the rice expansion effect is improved, temperature transfer can be more uniform, and the rice quality is improved. The half-cooking risk of the rice is reduced, the gelatinization effect is improved, the texture and taste of the rice are effectively improved, the overall quality of the rice is greatly improved, and the eating experience of a user is improved.

Description

Technical Field

[0001] This application relates to the technical field of rice cooker for cooking rice. Specifically, this application relates to a rice cooking control method, a rice cooker, a storage medium, and a product. Background Art

[0002] Rice is one of the staple foods with the largest consumption in people's daily life, and the need to cook rice exists in almost all kitchen scenarios. In the existing technology, there are various rice cookers or other rice cooking and steaming devices. These devices can usually achieve the entire process of automatically cooking rice.

[0003] However, when these devices cook rice, they use a fixed power or heating curve to heat the rice. This method is prone to situations where the cooking time is too short to effectively expand the rice or the cooking time is too long, resulting in the rice being broken due to long-term high-temperature soaking, reducing the texture and taste of the rice, affecting the overall quality of the rice and the user's eating experience. Summary of the Invention

[0004] Embodiments of this application provide a rice cooking control method, a rice cooker, a storage medium, and a product, which can solve the problem that the existing rice cooking method affects the texture and taste of the rice, reduces the overall quality of the rice and the user's eating experience. To achieve this purpose, the embodiments of this application provide the following several solutions.

[0005] According to one aspect of the embodiments of this application, a rice cooking control method for a rice cooker is provided. The method includes: In response to a rice cooking instruction, preheat the rice after adding water, heat the preheated rice to a first temperature range, and maintain it for a first preset time. The first temperature range is determined based on the permeability and gelatinization critical point of the rice, and the first temperature range does not exceed the temperature of the gelatinization critical point; Raise the temperature of the rice after the heating is completed to the boiling temperature of water based on a second preset time; Determine that the temperature rise is completed, maintain the boiling temperature for a third preset time to obtain the target rice, and the third preset time is shorter than the second preset time.

[0006] In a possible implementation, the preheating process of the rice after adding water includes: Raise the temperature of the rice according to the power of the rice cooker and detect the current temperature of the rice; If it is determined that the current temperature reaches a first preset temperature, reduce the power of the rice cooker to a first power or a first average power, and heat the rice using the first power or the first average power.

[0007] In a possible implementation, heating the preheated rice to a first temperature range and maintaining for a first preset time includes: Heating the rice based on a second power or a second average power, and controlling the temperature of the rice not to exceed the gelatinization critical point within the first preset time, where the first preset time corresponds to a first degree of gelatinization and a first water absorption rate of the rice.

[0008] In a possible implementation, heating the temperature of the rice to the boiling temperature of water based on a second preset time includes: Determining that heating is completed, and controlling the temperature of the rice to gradually rise to the boiling temperature within the second preset time, where the second preset time corresponds to a second degree of gelatinization and a second water absorption rate of the rice.

[0009] In a possible implementation, controlling the rice to gradually rise to the boiling temperature within the second preset time includes: Controlling the rice to have multi-stage temperature rise according to the second degree of gelatinization and the second water absorption rate, where the temperature rise rates corresponding to different stages are different.

[0010] In a possible implementation, determining the third preset time includes: Determining the third preset time according to a third degree of gelatinization and a target water absorption rate; The method further includes: If the current rice-cooking condition is satisfied, controlling the target cooked rice to be within a second temperature range within a fourth preset time, where the second temperature range is lower than the boiling temperature, and the rice-cooking condition includes not receiving an end-cooking instruction.

[0011] In a possible implementation, the method further includes: If it is determined that the heat-preservation condition is satisfied, controlling the target cooked rice to be within a third temperature range, where the third temperature range is lower than the second temperature range, and the heat-preservation condition includes the end of rice cooking and not receiving an end-cooking instruction.

[0012] According to one aspect of the embodiments of the present application, the embodiments of the present application provide an electric rice cooker, including a memory, a processor, and a computer program stored on the memory, where the processor executes the computer program to implement the steps of any of the above methods.

[0013] According to one aspect of the embodiments of the present application, the embodiments of the present application provide a computer-readable storage medium, on which a computer program is stored, and when the computer program is executed, the steps of the above method are implemented.

[0014] According to one aspect of the embodiments of the present application, an embodiment of the present application provides a computer program product, including a computer program, and when the computer program is executed by a processor, it implements the steps of the method described above.

[0015] The beneficial effects brought by the technical solution provided by the embodiments of the present application are as follows: The rice cooking control method provided by the present application responds to a rice cooking instruction, preheats the rice after adding water, heats the preheated rice to a first temperature range, and maintains it for a first preset time. The first temperature range is determined based on the permeability and gelatinization critical point of the rice; based on a second preset time, the temperature of the rice after heating is raised to the boiling temperature of the water; when it is determined that the temperature rise is completed, the boiling temperature is maintained for a third preset time to obtain the target rice, and the third preset time is shorter than the second preset time. The embodiments of the present application can perform temperature control and duration control in stages according to the changes of the rice during the cooking process, avoid the problem of long-term high-temperature soaking, and perform low-temperature soaking treatment on the rice before rapid heating, effectively forming pre-absorption channels inside the rice, improving the swelling effect of the rice, making the temperature transfer more uniform, reducing the risk of undercooked rice and improving the gelatinization effect, effectively improving the texture and taste of the rice, greatly enhancing the overall quality of the rice and improving the user's eating experience. Description of the Drawings

[0016] In order to more clearly illustrate the technical solutions in the embodiments of the present application, the following will briefly introduce the drawings required for the description in the embodiments of the present application.

[0017] Figure 1 It is a flowchart of the rice cooking control method provided by the embodiments of the present application; Figure 2 It is a schematic diagram of the temperature change of rice and water during the rice cooking process provided by the embodiments of the present application; Figure 3 It is a structural diagram of the rice cooker provided by the embodiments of the present application. Detailed Embodiments

[0018] The following describes the embodiments of the present application in conjunction with the drawings in the present application. It should be understood that the embodiments described below in conjunction with the drawings are exemplary descriptions for explaining the technical solutions of the embodiments of the present application, and do not constitute limitations on the technical solutions of the embodiments of the present application.

[0019] Those skilled in the art can understand that, unless specifically stated otherwise, the singular forms "a", "an", "the" and "said" used herein may also include the plural forms. It should be further understood that the terms "including" and "comprising" used in the embodiments of the present application mean that the corresponding features can be implemented as the presented features, information, data, steps, operations, elements and / or components, but do not exclude being implemented as other features, information, data, steps, operations, elements, components and / or their combinations supported by the technical field of the present application, etc. It should be understood that when we say an element is "connected" or "coupled" to another element, the one element can be directly connected or coupled to the other element, or it can mean that the one element and the other element establish a connection relationship through an intermediate element. In addition, the "connection" or "coupling" used herein may include a wireless connection or a wireless coupling. The term "and / or" used herein indicates at least one of the items defined by the term, for example, "A and / or B" means being implemented as "A", or being implemented as "A", or being implemented as "A and B".

[0020] To make the objectives, technical solutions and advantages of the present application clearer, the following will further describe the embodiments of the present application in detail with reference to the accompanying drawings.

[0021] The technical solutions of the embodiments of the present application and the technical effects produced by the technical solutions of the present application will be described below through the description of several exemplary embodiments. It should be noted that the following embodiments can be referred to, learned from or combined with each other. For the same terms, similar features and similar implementation steps in different embodiments, they will not be described repeatedly.

[0022] The rice cooking control method, rice cooker, storage medium and product provided by the present application are intended to solve at least one technical problem existing in the prior art.

[0023] Optionally, the device for executing the rice cooking control method of the present application can be a rice cooker. The rice cooker can be provided with a rice cooking button, and the user inputs a rice cooking instruction by pressing the rice cooking button. The rice cooker can also be provided with a voice collection module and a voice recognition module. The voice collection module collects the user's voice information, and the voice recognition module recognizes the voice information and outputs a recognition result. If the rice cooker obtains a rice cooking instruction based on the recognition result, it will execute the rice cooking control method of the present application according to the rice cooking instruction.

[0024] Optionally, the rice cooker may also be provided with an inner pot for containing water and rice, and a detection module for detecting whether there is water and rice in the inner pot. After the user adds water and rice into the inner pot, the rice cooker can detect whether there is water and rice in the inner pot through the detection module. If it is determined that water and rice are detected, a message asking whether to perform the rice cooking operation can be sent to the user, and it can be determined whether a rice cooking instruction is received according to the user's feedback (such as confirming to perform the rice cooking operation). Among them, the detection module can detect whether there is water and rice in the inner pot through at least one of image detection, weight detection, and conductivity detection.

[0025] Optionally, as Figure 1 , Figure 2 shown, the rice cooking control method of the present application includes: S101: In response to the rice cooking instruction, perform a preheating process on the rice after adding water, heat the preheated rice to a first temperature range, and maintain it for a first preset time.

[0026] Optionally, when responding to the rice cooking instruction, it can first detect whether there is rice and water for cooking in the rice cooker. If it is determined that there is, continue to execute; if it is determined that there is none, the user can be reminded to add rice and water.

[0027] Optionally, when responding to the rice cooking instruction, it can be detected whether the current rice and water are within a predetermined ratio range. If not, the user can be reminded to adjust the ratio of rice and water.

[0028] Optionally, since there are certain differences in parameters such as gelatinization temperature and water absorption rate corresponding to different types of rice, to improve the rice cooking effect, control parameters corresponding to different types of rice (such as temperature and time parameters in different stages such as the first temperature range, the first preset time, the second preset time, the third preset time, etc.) can be pre-stored. When responding to the rice cooking instruction, the type information of the rice input by the user for cooking can be obtained, and the corresponding first temperature range and first preset time can be determined according to the type information of the rice.

[0029] Optionally, performing a preheating process on the rice after adding water includes: performing a temperature increase process on the rice according to the power of the rice cooker, and detecting the current temperature of the rice; if it is determined that the current temperature reaches the first preset temperature, the power of the rice cooker is reduced to the first power or the first average power, and the rice is heated using the first power or the first average power.

[0030] Optionally, the rice cooker can adjust the power during rice cooking using power control devices such as thyristors. It can also control the rice cooker to heat at a fixed power (full power), and use switching devices such as diodes to control the heating element of the rice cooker to be intermittently energized for heating. At this time, the average value of the power of the rice cooker at different stages during rice cooking can be called the average power. Correspondingly, the first power can be the power of the rice cooker during rice cooking when the power control device adjusts the power, and the first average power can be the average value of the power of the rice cooker during the preheating treatment stage calculated based on the intermittent energization of the heating element.

[0031] Optionally, the first preset temperature can be higher than the temperature of the rice after the preheating treatment. It can also be lower than the temperature of the rice after the preheating treatment. Among them, when the first preset temperature is higher than the temperature of the rice at the end of the preheating treatment, the heat provided by the rice cooker operating based on the first power or the first average power can be lower than the heat required for the rice to increase in temperature.

[0032] Optionally, to avoid premature gelatinization of the rice, the temperature of the rice during the preheating treatment stage can be lower than the gelatinization temperature of the rice. The time of the preheating treatment can be determined according to the required gelatinization rate preset.

[0033] In one embodiment, according to the condition that the water absorption rate of the rice grains reaches 10%-15%, the time of the preheating treatment can be set to three minutes. The first preset temperature can be 45°C, and the end temperature of the preheating treatment can be 40°C. Because it is difficult to effectively ensure that the rice reaches the preset temperature within the preset time during the actual heating process, it can be allowed that the first preset temperature and the time of the preheating treatment can be values that vary within a certain deviation range. As long as the time and temperature reach within this deviation range, it can be determined that the preheating treatment is completed. Among them, the deviation range of the first preset time can be plus or minus 10 or plus or minus 20 seconds and other numerical deviations, and the corresponding deviation range of the end temperature can be within plus or minus 1.3 degrees Celsius and other temperature deviations. The size of the deviation range can be determined according to conditions such as the type of rice and the quality of the rice.

[0034] Optionally, since the preheating stage has little impact on the taste of the rice, when heating the rice according to the power of the rice cooker, the rice cooker can be controlled to heat at full power to quickly end the preheating process of the rice. Moreover, after the temperature of the rice rises to the first preset temperature, the power of the rice cooker is reduced to the first power or the first average power. When the rice cooker operates at full power, it can calculate the current amount of rice or the total amount of rice and water based on the heating rate of the rice or the state changes of the rice and water (such as the steam generation rate, steam temperature, etc.), and obtain the value of the first power or the first average power according to this amount of rice or total amount. Among them, the rice cooker can pre-store the amount of rice or total amount corresponding to different heating rates or state changes, and the value of the first power or the first average power corresponding to different amounts of rice or total amounts, so as to quickly obtain the value of the first power or the first average power based on these corresponding relationships.

[0035] Optionally, the temperature of the rice can be obtained by detecting the temperature of the inner pot. The sensor for detecting the temperature can be set on the side wall or bottom of the groove of the rice cooker for accommodating the inner pot, or on the side of the lid facing the inner pot, and the temperature value of this sensor is determined as the temperature of the rice in the inner pot.

[0036] In one embodiment, the time length of the preheating process can be 3 minutes, the first preset temperature can be 45 °C, and the end temperature of the preheating stage can be 40 °C, and specific deviation ranges are set for the end temperature, the first preset temperature, and the time length. When responding to the cooking instruction, the rice cooker can be first controlled to heat up at full power, and the current temperature of the rice is detected in real time. If it is determined that the temperature reaches 45 °C or the current temperature is within the deviation range corresponding to the first preset temperature, the heating power of the rice cooker is reduced so that the heating power is the first power or the first average power. The rice is continuously heated using this first power or first average power until the temperature of the rice enters the deviation range corresponding to the end temperature and the time of the preheating process reaches about 3 minutes. Specifically, as Figure 2 shown, this preheating stage corresponds to the dotted-line separated area marked as one in the figure. The vertical axis in this figure represents the rice temperature, which is marked as the rice-water temperature in the figure, the horizontal axis is the cooking time, and the marked as the steaming time in the figure.

[0037] The time length of the first stage is 182 seconds (within the deviation range corresponding to three minutes), and the end temperature is 41.3 degrees Celsius. Through this treatment of time and temperature, although there is no significant change in the rice, the rice grains maintain the color and smell of raw rice, but the surface of the rice grains absorbs water, and its water absorption rate is in the range of 10%-15%. In the microscopic structure of the rice grains, water enters the endosperm surface layer of the rice grains through capillary action, and the gaps between starch granules are initially filled with water. The activity of β-amylase in the rice grains is enhanced, and this β-amylase decomposes a small amount of amylose; part of the glutelin absorbs water and swells.

[0038] Optionally, the first temperature range is determined based on the permeability of the rice and the gelatinization critical point, where different first temperature ranges can be set for different types of rice. The first temperature and the lower limit value corresponding to the first temperature range are lower than the temperature value corresponding to the gelatinization critical point. The lower limit value can be the temperature value of the rice after the preheating treatment is completed.

[0039] Optionally, heating the preheated rice to the first temperature range and maintaining it for the first preset time includes: heating the rice based on the second power (the power adjusted by the power control device, with the heating element not powered off) or the second average power (i.e., the power corresponding to the intermittent power-on of the heating element), and controlling the temperature of the rice not to exceed the gelatinization critical point within the first preset time. The first preset time corresponds to the first gelatinization degree and the first water absorption rate of the rice. The second power or the second average power can be less than the power when the rice cooker is heated at full power. The magnitude of the second power or the second average power can be adjusted accordingly according to the temperature change of the rice within the first preset time, and the rice cooker transfers heat to the rice based on the second power or the second average power to gradually increase the temperature of the rice.

[0040] In one embodiment, the first temperature range can be determined according to the gelatinization critical point of the starch molecules in the rice. Specifically, the gelatinization critical point can be 53 - 60 °C, and the temperature value of the gelatinization critical point can vary according to the type of rice (for example, indica rice, japonica rice, and glutinous rice correspond to different gelatinization critical points). The first temperature range can be formed by the first temperature and its corresponding deviation range, and the first temperature can be 50 °C and other values lower than the gelatinization critical point. Specifically, the first temperature range can be 40 - 60 °C and other temperature range values that are lower than the starch gelatinization temperature and not lower than the temperature of the rice after the preheating treatment stage. The soaking stage treatment of the rice is completed by maintaining the rice temperature within the first temperature range for the first preset time, such as Figure 2As shown, this soaking stage is in the dotted-line separated area marked as two in the corresponding figure. The soaking stage forms pre-absorption channels inside the rice grains, making the heat transfer more uniform during subsequent steaming, reducing the risk of "undercooking", making the taste of the rice more uniform, reducing the hardness of the rice, increasing the stickiness and elasticity of the rice, and thus making it have better chewiness. Moreover, it can reduce the subsequent high-temperature steaming time, thereby reducing the loss of nutrients in the rice. By setting the first temperature range, the rice can be in an environment of about 50 °C. The permeability of the cell wall on the outer layer of the rice grains is enhanced, and at the same time, the starch molecules start to slightly expand because the temperature is close to the gelatinization critical point (about 53 - 60 °C), forming a microporous structure that is more conducive to the entry of water. At this time, water quickly enters the core of the rice grains through capillary action, but the irreversible starch gelatinization has not been triggered. At the same time, the defect of high-temperature water absorption is avoided. If the temperature exceeds 60 °C, the premature gelatinization of starch will block the micropores on the surface of the rice grains, resulting in blocked water absorption in the center during subsequent steaming. Soaking at 50 °C can not only shorten the equilibrium water absorption time but also avoid the fragility of the rice grains caused by excessive high-temperature water absorption.

[0041] Optionally, the size of the first preset time can be calculated according to the first water absorption rate, the first degree of gelatinization, and the first temperature range in the low-temperature soaking stage. Specifically, when the first water absorption rate is 30% and the first degree of gelatinization is 10% - 15%, the first preset time can be 15 minutes, and a corresponding deviation range can be set for the first preset time according to parameters such as the heating process. This deviation range can be plus or minus 6 seconds, plus or minus 10 seconds, and other range values.

[0042] In one embodiment, the first preset time is 15 minutes. At 182 seconds, the low-temperature soaking stage is entered and ends at 1088 seconds. The duration is 906 seconds, which is within the deviation range corresponding to the first preset time. At the end, the temperature of the rice is 54.1 °C. Through the treatment of this stage, the water absorption rate value of the rice grains is 30% - 40%, and the volume expansion value is 1.2 - 1.5 times. In the microscopic structure, water penetrates deep into the endosperm, and the starch granules start to swell due to hydration, and part of the amylose dissolves out. The degree of gelatinization reaches 10% - 15% (the start of the glass transition). At this time, the rice grains become semi-transparent and emit a slight cereal fragrance.

[0043] S102: Raise the temperature of the rice to the boiling temperature of water based on the second preset time.

[0044] Optionally, raising the temperature of the rice to the boiling temperature of water based on the second preset time includes: determining that the heating is completed (i.e., the low-temperature soaking stage ends), and controlling the temperature of the rice to gradually rise to the boiling temperature within the second preset time. The second preset time corresponds to the second degree of gelatinization and the second water absorption rate of the rice. Among them, the size of the second preset time can be adjusted according to the size of the boiling temperature. For example, the smaller the boiling temperature, the longer the second preset time.

[0045] Optionally, the boiling temperature of water can be determined according to parameters affecting the boiling point, such as the altitude and atmospheric pressure where the rice cooker is currently located.

[0046] Optionally, the stage of raising the temperature of the cooked rice to the boiling temperature of water based on the second preset time can be the heating and temperature-raising stage. To cook the rice as soon as possible, the rice cooker can be controlled to work at a relatively high power to accelerate the temperature-raising speed. Among them, the power of the rice cooker in the heating and temperature-raising stage can be made greater than that in the low-temperature soaking stage.

[0047] Optionally, the second water absorption rate and the second gelatinization degree are the water absorption rate and gelatinization degree values of the rice at the end of the heating and temperature-raising stage. The second preset time and the deviation range value corresponding to the second preset time can be calculated according to the second water absorption rate and the second gelatinization degree.

[0048] In one embodiment, the second water absorption rate is greater than or equal to 50%, and the second gelatinization degree is in the range of 60%-70%. Based on the range values of the second water absorption rate and the second gelatinization degree, the second preset time can be calculated to be about 14 minutes (such as plus or minus 10 seconds, plus or minus 20 seconds, etc.).

[0049] Optionally, controlling the rice to gradually rise to the boiling temperature within the second preset time includes: controlling the multi-stage temperature rise of the rice according to the second gelatinization degree and the second water absorption rate, and the corresponding temperature rise rates in different stages are different. By means of multi-stage temperature rise, it is avoided that the temperature of the rice reaches the boiling temperature in advance, resulting in the situation that the rice is broken due to long-term high-temperature soaking. That is, it avoids the situation that after the rice is continuously heated in the boiling stage, the starch granules disintegrate, easily form a paste, gradually approach the porridge state, and lose the hardness, viscosity, and chewiness characteristics of the rice. And the multi-stage temperature rise method ensures that the starch molecules of the rice have enough time to absorb water and expand, so as to be more fully gelatinized, form a uniform paste, improve the viscosity and taste of the rice. At the same time, it helps the protein molecules to fully absorb water and expand and denature, forming a loose structure, enhancing the nutritional value and taste of the rice. In addition, it can also promote the uniform penetration of water into the interior of the rice, avoid excessive wetness on the surface and excessive dryness inside, and further improve the texture and taste of the rice. Finally, the combined action of these chemical and physical changes makes the rice reach the best state in terms of color, aroma, and flavor, thus significantly improving the overall quality of the rice.

[0050] In one embodiment, the boiling temperature can be 99.6°C, such as Figure 2As shown, the heating-up stage corresponds to the region separated by the dashed line labeled three in the figure. The heating process in this stage is divided into three small stages (indicated by 1, 2, and 3 in the figure), and the heating rates in different small stages are different. The heating-up stage starts at 1088 seconds and ends at 1928 seconds. At this time, the temperature of the rice is 99.6 °C. The duration of this stage is 840 seconds. After the treatment in this stage, the water absorption rate of the rice grains exceeds 50%, and the volume reaches 1.8 - 2 times that of the raw rice. In the microscopic structure, the starch granules expand violently (e.g., the particle size increases by 3 - 5 times), the protein network wraps the starch, the gelatinization degree of the rice reaches 60% - 70%, the birefringence phenomenon disappears, and the crystal structure disintegrates. The glutelin (11S) is completely denatured to form a continuous three-dimensional network. Based on human senses, the rice fragrance is significantly released (2-acetylpyrroline is generated), and the viscosity begins to appear.

[0051] S103: Determine that the temperature rise is completed, maintain the boiling temperature for a third preset time to obtain the target rice. The third preset time is shorter than the second preset time.

[0052] Optionally, since the temperature of the rice is indirectly detected by a temperature sensor, there is a certain deviation. When maintaining the boiling temperature, the temperature of the rice can be allowed to vary within a predetermined range (such as plus or minus 1 °C).

[0053] Optionally, the third preset time can be determined according to the third gelatinization degree and the target water absorption rate. Specifically, when the target water absorption rate is 90% - 95% and the third gelatinization degree is greater than 95%, the third preset time can be 4 minutes. The deviation range of the third preset time (such as plus or minus 10 seconds) can be determined according to the ranges of the target water absorption rate and the third gelatinization degree.

[0054] In one embodiment, this stage of maintaining the boiling temperature can be called the boiling stage. The boiling temperature in this stage can be 100 degrees Celsius, and the specific boiling temperature can vary according to the actual environment. As Figure 2 shown, this stage is the region separated by the dashed line labeled five in the figure. The start time of this stage is 1928 seconds, and the temperature of the rice is 99.6 °C at this time. It ends at 2160 seconds, and the temperature of the target rice board is 99.2 degrees Celsius at this time. After the treatment in this stage, the water absorption rate of the rice grains reaches 90% - 95%, and the volume reaches the maximum value (2.3 - 2.5 times). It can be seen from the microscopic structure that the starch granules are completely disintegrated and intertwined with the protein network to form a continuous phase. The gelatinization degree of the starch > 95%, and the leached amylose content reaches the peak value (about 20% for japonica rice). The prolamin is recombined to enhance the elasticity of the rice grains. At this time, the transparency of the rice reaches the peak value, and a large amount of volatile aldehydes and ketones (hexanal, nonanal) are generated.

[0055] Optionally, if no instruction to end cooking is received at this time, the method enters the stage of simmering and supplementary cooking for the rice. Therefore, the method of the present application further includes: if the current conditions for simmering are met, controlling the target rice to be within a second temperature range for a fourth preset time, the second temperature range being lower than the boiling temperature, and the conditions for simmering including not receiving an instruction to end cooking.

[0056] Optionally, the conditions for simmering may also include receiving a simmering instruction. Among them, during the stage of simmering and supplementary cooking, it is also possible to detect whether the lid of the current rice cooker is opened. If it is opened, the heat preservation treatment for the target rice can be stopped, and after detecting that the lid is closed again, the operations related to the stage of simmering and supplementary cooking (such as maintaining within the second temperature range) can continue to be executed.

[0057] Optionally, the second temperature range can be 98°C - 72°C, and the time length of this stage of simmering and supplementary cooking can be determined according to actual needs, and the specific time length can be 2 - 3 minutes.

[0058] In one embodiment, the stage of simmering and supplementary cooking is represented by text five in Figure 2 which is not shown in the curve of this stage. The slow cooling of the target rice and the maintenance of the temperature within the second temperature range are achieved by reducing the power of the rice cooker. After the treatment of this stage, the starch molecules are rearranged to form a gel network, and the free water is converted into bound water. The short-range ordered structure of amylose begins to form (affecting the 24-hour retrogradation rate). The gluten network shrinks, giving the rice elasticity. The surface glossiness of the rice grains in the target rice increases, the viscosity decreases by 5% - 10%, and the hardness increases by 15% - 20%.

[0059] Optionally, the method of the present application further includes: if it is determined that the heat preservation conditions are met, controlling the target rice to be within a third temperature range, the third temperature range being lower than the second temperature range, and the heat preservation conditions including the end of simmering and not receiving an instruction to end cooking.

[0060] Optionally, the third temperature range can be 60 - 70°C. This stage can be called the heat preservation and temperature-locking stage, and the power of the rice cooker can be adjusted in real time according to the current temperature of the target rice so that the temperature of the rice can be within the third temperature range in real time.

[0061] In one embodiment, during the heat preservation and temperature-locking stage, the power adjustment information corresponding to this stage (such as the program related to power adjustment) can be pre-stored, and the rice cooker is controlled to work based on this power adjustment information so that the temperature of the rice is maintained at 60 - 70°C. In this stage, the evaporation rate of the surface moisture of the rice is 0.5% per hour, and a central moisture gradient is formed. The side chains of the amylopectin in the rice recrystallize (retrogradation rate of 0.1% - 0.3% per hour). The target rice undergoes sensory deterioration: the oxidation of free fatty acids leads to flavor attenuation, such as the TBA (Total Bile Acids) value rising by 0.05 per hour.

[0062] The rice cooking control method of the present application responds to a rice cooking instruction, preheats the rice after adding water, heats the preheated rice to a first temperature range, and maintains it for a first preset time. The first temperature range is determined based on the permeability and gelatinization critical point of the rice; the temperature of the rice after heating is increased to the boiling temperature of water based on a second preset time; it is determined that the temperature increase is completed, and the boiling temperature is maintained for a third preset time to obtain the target rice. The third preset time is shorter than the second preset time. The embodiments of the present application can perform temperature control and duration control in stages according to the changes of the rice during the cooking process, avoid the problem of long-term high-temperature soaking, and perform low-temperature soaking treatment on the rice before rapid heating, effectively forming pre-absorption channels inside the rice, improving the swelling effect of the rice, making the temperature transfer more uniform, reducing the risk of undercooked rice and improving the gelatinization effect, effectively improving the texture and taste of the rice, greatly enhancing the overall quality of the rice and improving the user's eating experience.

[0063] Based on the same inventive concept, an embodiment of the present application provides an electric rice cooker, as Figure 3 shown, Figure 3 The electric rice cooker 2000 shown includes: a processor 2001 and a memory 2003. Among them, the processor 2001 and the memory 2003 are communicatively connected, such as connected through a bus 2002.

[0064] The processor 2001 can be a CPU (Central Processing Unit, central processing unit), a general-purpose processor, a DSP (Digital Signal Processor, data signal processor), an ASIC (Application Specific Integrated Circuit, application-specific integrated circuit), an FPGA (Field-Programmable Gate Array, field-programmable gate array) or other programmable logic devices, transistor logic devices, hardware components or any combination thereof. It can implement or execute various exemplary logic blocks, modules and circuits described in combination with the disclosure of the present application. The processor 2001 can also be a combination that implements computing functions, such as a combination including one or more microprocessors, a combination of a DSP and a microprocessor, etc.

[0065] The bus 2002 may include a path for transmitting information among the above components. The bus 2002 can be a PCI (Peripheral Component Interconnect) bus, an EISA (Extended Industry Standard Architecture) bus, or the like. The bus 2002 can be divided into an address bus, a data bus, a control bus, etc. For the sake of simplicity of representation, only a thick line is used in the figure, but it does not mean that there is only one bus or one type of bus.

[0066] The memory 2003 can be a ROM (Read-Only Memory), or other types of static storage devices that can store static information and instructions, a RAM (random access memory), or other types of dynamic storage devices that can store information and instructions. It can also be an EEPROM (Electrically Erasable Programmable Read Only Memory), a CD-ROM (Compact Disc Read-Only Memory), or other optical disc storage, optical disc storage (including compact discs, laser discs, optical discs, digital versatile discs, Blu-ray discs, etc.), magnetic disk storage media, or other magnetic storage devices, or any other medium that can be used to carry or store the desired program code in the form of instructions or data structures and can be accessed by a computer, but is not limited thereto.

[0067] Optionally, the rice cooker 2000 may further include an input unit 2005. The input unit 2005 can be used to receive input digital, character, image, and / or sound information, or generate key signal inputs related to the user settings and function control of the rice cooker 2000. The input unit 2005 can include, but is not limited to, one or more of a touch screen, a physical keyboard, function keys (such as volume control keys, power on / off keys, etc.), a trackball, a mouse, a joystick, a shooting device, a pickup, etc.

[0068] Optionally, the rice cooker 2000 may further include an output unit 2006. The output unit 2006 can be used to output or display the information processed by the processor 2001. The output unit 2006 can include, but is not limited to, one or more of a display device, a speaker, a vibration device, etc.

[0069] Although the rice cooker 2000 with various devices is shown in the figure, it should be understood that it is not required to implement or have all the shown devices. Instead, more or fewer devices can be implemented or had.

[0070] Optionally, the memory 2003 is used to store a computer program for executing the solution of this application, and is controlled by the processor 2001 to execute. The processor 2001 is used to execute the computer program stored in the memory 2003 to implement the steps of any method provided in the embodiments of this application.

[0071] Based on the same inventive concept, the embodiments of this application provide a computer-readable storage medium. A computer program is stored on the computer-readable storage medium. When the computer program is executed by a rice cooker / processor, it implements the steps of any method provided in this application / implements the steps of various alternative embodiments of the method provided in this application.

[0072] Based on the same inventive concept, the embodiments of this application provide a computer program product. The computer program product includes a computer program. When the computer program is executed by a rice cooker / processor, it implements the steps of any method provided in this application / implements the steps of various alternative embodiments of the method provided in this application.

[0073] Those skilled in the art of this technology can understand that the steps, measures, and solutions in the various operations, methods, and processes discussed in this application can be alternated, changed, combined, or deleted. Further, the other steps, measures, and solutions in the various operations, methods, and processes discussed in this application can also be alternated, changed, rearranged, decomposed, combined, or deleted. Further, the steps, measures, and solutions in the related technologies that are the same as those disclosed in the various operations, methods, and processes in this application can also be alternated, changed, rearranged, decomposed, combined, or deleted.

[0074] In the description of this application, the directions or positional relationships indicated by the words "center", "upper", "lower", "front", "rear", "left", "right", "vertical", "horizontal", "top", "bottom", "inner", "outer", etc. are exemplary directions or positional relationships based on the drawings, and are for the convenience of describing or simplifying the embodiments of this application, rather than indicating or implying that the device or component referred to must have a specific orientation or be constructed and operated in a specific orientation. Therefore, it should not be construed as a limitation to this application.

[0075] The terms "first", "second", "third", "fourth", "1", "2", etc. (if any) in the specification and claims of this application and the above drawings are used to distinguish similar objects, and do not have to be used to describe a specific order or sequence. It should be understood that such data can be interchanged under appropriate circumstances so that the embodiments of this application described here can be implemented in an order other than that shown or described in words.

[0076] It should be understood that although the flowcharts of the embodiments of the present application indicate various operation steps by arrows, the execution order of these steps is not limited to the order indicated by the arrows. Unless there is a clear description in this article, in some implementation scenarios of the embodiments of the present application, the implementation steps in each flowchart can be executed in other orders according to requirements. In addition, some or all of the steps in each flowchart may include multiple sub-steps or multiple stages based on the actual implementation scenario. Some or all of these sub-steps or stages can be executed at the same time, and each sub-step or stage among these sub-steps or stages can also be executed at different times respectively. In the scenario where the execution times are different, the execution order of these sub-steps or stages can be flexibly configured according to requirements, and the embodiments of the present application do not limit this.

[0077] The above are only optional implementation manners of some implementation scenarios of the present application. It should be noted that for those of ordinary skill in the art, without departing from the technical concept of the solution of the present application, adopting other similar implementation means based on the technical idea of the present application also belongs to the protection scope of the embodiments of the present application.

Claims

1. A rice cooking control method, characterized in that, For a rice cooker, the method includes: In response to a rice cooking instruction, preheating the water-added rice, heating the preheated rice to a first temperature range and maintaining for a first preset time, where the first temperature range is determined based on the permeability and gelatinization critical point of the rice, and the first temperature range does not exceed the temperature of the gelatinization critical point; Raising the temperature of the rice to the boiling temperature of the water based on a second preset time; Determining that the temperature increase is completed, maintaining the boiling temperature for a third preset time to obtain the target cooked rice, where the third preset time is shorter than the second preset time.

2. The rice cooking control method according to claim 1, wherein, The preheating the water-added rice includes: Raising the temperature of the rice according to the power of the rice cooker and detecting the current temperature of the rice; If it is determined that the current temperature reaches a first preset temperature, reducing the power of the rice cooker to a first power or a first average power, and heating the rice using the first power or the first average power.

3. The rice cooking control method according to claim 1, characterized in that The heating the preheated rice to a first temperature range and maintaining for a first preset time includes: Heating the rice based on a second power or a second average power and controlling the temperature of the rice not to exceed the gelatinization critical point within the first preset time, where the first preset time corresponds to the first degree of gelatinization and the first water absorption rate of the rice.

4. The rice cooking control method according to claim 1, wherein The raising the temperature of the rice to the boiling temperature of the water based on a second preset time includes: Determining that the heating is completed, controlling the temperature of the rice to gradually rise to the boiling temperature within the second preset time, where the second preset time corresponds to the second degree of gelatinization and the second water absorption rate of the rice.

5. The rice cooking control method according to claim 4, characterized in that, The controlling the rice to gradually rise to the boiling temperature within the second preset time includes: Controlling the multi-stage temperature rise of the rice according to the second degree of gelatinization and the second water absorption rate, where the temperature rise rates corresponding to different stages are different.

6. The rice cooking control method according to claim 1, wherein, The determination of the third preset time includes: Determining the third preset time according to the third degree of gelatinization and the target water absorption rate; The method further includes: If the current condition for simmering the rice is met, controlling the target cooked rice to be within a second temperature range for a fourth preset time, where the second temperature range is lower than the boiling temperature, and the condition for simmering the rice includes not receiving an end rice cooking instruction.

7. The rice cooking control method according to claim 6, wherein The method further includes: If it is determined that the heat preservation condition is met, controlling the target cooked rice to be within a third temperature range, where the third temperature range is lower than the second temperature range, and the heat preservation condition includes the end of simmering the rice and not receiving an end rice cooking instruction.

8. An electric rice cooker, comprising a memory, a processor, and a computer program stored on the memory, characterized in that, The processor executes the computer program to implement the steps of the method as described in any one of claims 1-7.

9. A computer-readable storage medium having a computer program stored thereon, characterized in that, When the computer program is executed, it implements the steps of the method as described in any one of claims 1-7.

10. A computer program product, comprising a computer program, characterized in that, When the computer program is executed by the processor, it implements the steps of the method as described in any one of claims 1-7.

Images