Ultrasonic-assisted cooking device for whole grain food

Abstract

The utility model discloses an ultrasonic-assisted cooking device for whole grain food, belongs to the technical field of whole grain food processing, and is used for solving the problems that the whole grain food is poor in eating quality and cooking characteristic, and an existing cooking device is long in cooking time, large in energy consumption, incomplete in gelatinization and the like. The ultrasonic-assisted whole grain food cooking device comprises a cooking device, an ultrasonic system and a control system, the cooking device is provided with a temperature detection device and can monitor and control the cooking temperature in real time, and the ultrasonic system further improves the water absorption efficiency, accelerates medium temperature rise and shortens the cooking time; a control panel of the control system can achieve better operation and monitoring, and in addition, the device has an automatic cleaning function. According to the device, the cooking process of the whole grain food is optimized, and the cooking quality and eating quality of the whole grain food are improved.

Description

Technical Field

[0001] The utility model belongs to the technical field of whole grain food processing, and specifically relates to a food device that uses ultrasound to assist in cooking whole grains, and more particularly to an innovative device that fully utilizes ultrasound technology during the cooking process, and achieves uniform heating, efficient energy transfer and shorter cooking time for whole grain foods during the cooking process through a precise ultrasonic control system and an optimized designed cooking inner tank. Background Art

[0002] With the improvement of people's living standards, the dietary structure of residents has gone through a cognitive and development process from solving the problem of food and clothing, to pursuing delicious food, and then to health and delicious food. As the dietary structure continues to change, the health problems related to it are also changing. High-sugar, high-fat, and high-meat dietary habits have greatly increased the incidence of coronary heart disease, type 2 diabetes, and other chronic diseases. In recent years, people have paid more and more attention to nutrition and health. Scientific diet, reasonable nutrition, attention to dietary structure and food safety have become the basic needs of the public. In the "Dietary Guidelines for Chinese Residents", "food diversity, mainly grains" was proposed, and people were strongly encouraged to change their dietary structure and increase the intake of whole grains.

[0003] Whole grains refer to intact, crushed, broken or flaked caryopsis after removing the inedible parts such as the husk of the grain. The basic structural composition includes the starchy endosperm, embryo and seed coat in the same relative proportion as the caryopsis. Common whole grains include brown rice, oats, millet, buckwheat, black beans and red beans. The "nutrient package" composed of various nutrients in whole grain foods may produce a synergistic effect, which is more beneficial to human health than single isolated nutrients. For example, black rice is rich in phenolic acids, flavonoids, anthocyanins, vitamins and other nutrients and bioactive ingredients, which help prevent various diseases and promote health (Research progress on the effects of different thermal processing methods on the content and structure of black rice polyphenols [J]. Journal of the Chinese Cereals and Oils Association, 2024); oats contain a variety of nutrients such as minerals, proteins, vitamins, oils, soluble dietary fiber, etc., which can regulate blood sugar and prevent obesity. At the same time, they can also be antioxidant and delay aging (Overview of the nutritional value and health functions of 4 kinds of grains [J]. Agricultural Science and Technology and Information, 2022(24)); mung beans are rich in amino acids and starch, and have a high content of resistant starch. In addition, they also contain many bioactive substances, including alkaloids, coumarins, flavonoids, saponins and dietary fiber. Long-term consumption of mung beans can protect the liver, fight tumors, prevent the increase of blood lipids caused by arteriosclerosis, and protect the digestive and urinary systems (Effect of crushing method on the physical and chemical properties of mung beans [J]. Cereals, Oils and Food Science and Technology, 2021, 29(5)). In summary, whole grain foods have certain health functions due to their high dietary fiber, low fat, low saturated fatty acids, low cholesterol and low calories; they contain more abundant vitamins, minerals and bioactive ingredients, which can effectively reduce the risk of chronic diseases such as cardiovascular disease, intestinal inflammation and type 2 diabetes. In recent years, people have paid more and more attention to the functionality of whole grain foods. However, most whole grain foods have poor palatability, cooking and digestibility.

[0004] At present, the development of whole grain food in my country is still in its early stages. In order to solve the problems related to whole grains, the market mainly adopts thermal processing solutions, which mainly include hydrothermal cooking, extrusion cooking, etc. Since whole grains are different from refined grains, they need to consume higher energy during thermal processing. During high-temperature heating, the biologically active substances of whole grains are easily lost, proteins are denatured, starch absorbs water and swells, and the crystal structure changes, which have a significant impact on the quality of whole grain final products.

[0005] In addition, electric steamers, multi-function rice cookers or steamers are generally used to cook whole grains. Electric steamers or steamers use the method of passing high-temperature steam into a cooking tank to cook whole grains. For example, the application number is 202021832999.3, and the invention name is a grain cooking device (CN213428164U) and the application number is 201710863552.9, and the invention name is also a grain cooking device (CN107495081A). Both use the method of passing high-temperature steam into the cooking tank to cook whole grains. This cooking method consumes a lot of energy and the cooking quality is not high. Compared with refined grains, whole grains, such as oats, buckwheat and sorghum, retain the complete bran, endosperm and germ, thus providing more abundant nutrients and bioactive ingredients. However, due to its high bran content and hard texture, this brings a series of challenges in the processing of whole grains. Especially when steaming whole grains, more energy and time are required to ensure uniform gelatinization, and even undercooking may occur (Research Progress on Process Quality of Whole Grain Foods [J]. Agricultural Products Processing, 2021(02)). Therefore, it is particularly important to explore a new technology and method to improve the steaming and eating quality of whole grain foods and further enhance their nutritional functionality. As an advanced food processing technology, ultrasound has broad application prospects in assisting the processing of whole grain foods. In terms of cooking, the United States has developed equipment that uses ultrasound for steaming. There are few studies on ultrasound-assisted steaming in China. The application number is 201520594025.9, and the name of the invention is a steaming device using ultrasound to promote penetration (CN205671413U). It discloses an ultrasonic-assisted steaming device with a simple structure. The device uses the cavitation effect and thermal effect of ultrasound to accelerate the heating and flavoring of food. However, the ultrasonic control system of the device is independent of the heating control system, which is large in size and not convenient enough.

[0006] Therefore, in response to the above problems, the utility model designs an ultrasonic-assisted cooking device for whole-grain food. The device introduces ultrasonic technology, which achieves uniform heating, efficient energy transfer and shorter cooking time of whole-grain food during the cooking process through the action of ultrasonic waves, better retains the nutritional components of food, and greatly improves the edible characteristics and cooking quality of whole-grain food. Summary of the invention

[0007] The purpose of the utility model is to provide an ultrasonic-assisted cooking device for whole-grain food, which uses ultrasonic technology to assist in cooking whole-grain food, so as to achieve the purpose of rapid cooking, reduce energy consumption, and improve the taste and flavor of whole-grain food, and significantly improve the cooking effect while maintaining the nutritional value of whole-grain food. It provides a new processing device and method for the whole-grain processing field.

[0008] In order to solve the above problems, the utility model designs the following two technical solutions:

[0009] Technical solution 1:

[0010] An ultrasonic-assisted cooking device for whole-grain food comprises a cooking device, an ultrasonic system and a control system; the ultrasonic system is fixed to the bottom of the cooking device through mechanical fasteners, and the control system is fixed to one side of the shell of the cooking device through screws.

[0011] The cooking device comprises: a cooking inner tank, an overflow tank, a cooking tank surface, a heating device, an insulation board, a cooking upper cover, a cooking outer shell, a heating device isolation cover, and a cooking bottom; the cooking tank surface is connected to the upper part of the cooking outer shell and is fixed to the cooking bottom by bolts; the cooking inner tank is embeddedly connected to the cooking outer shell and embedded in a reserved groove inside the cooking outer shell; the heating device isolation cover is welded to the left and right sides of the cooking inner tank, and the heating device is fixed to the heating device isolation cover by a flange; the overflow tank is also embeddedly installed between the cooking outer shell and the cooking inner tank; the temperature detection device is arranged on the outside of the inner tank; the insulation board is adhered to the bottom of the cooking inner tank by an adhesive.

[0012] The ultrasonic system includes: a multi-frequency ultrasonic generating system and an ultrasonic transducer; the multi-frequency ultrasonic generating system is integrated on a circuit board of a control system, the ultrasonic transducer is evenly fixed on a heat insulation board by bolts, and is connected to the circuit board by a signal line, and the number of the ultrasonic transducers is 4-8.

[0013] The heat insulation board is adhered to the bottom of the inner cooking tank by a high temperature resistant adhesive. The material is polyurethane. The material is light, has good heat insulation performance, has little effect on the propagation of ultrasonic waves, and is suitable for food processing equipment.

[0014] The control system includes: a circuit board and a control panel; the circuit board is fixed to a preset threaded hole of a cooking shell by screws, and an ultrasonic control system and a heating system are integrated on the circuit board; the control panel is embedded outside the cooking shell, covered on the circuit board by a buckle, and is electrically connected to the circuit board.

[0015] Technical solution 2:

[0016] An ultrasonic-assisted cooking device for whole-grain food comprises a cooking device, an ultrasonic system and a control system; the ultrasonic system is fixed to the front and rear sides of the cooking device through mechanical fasteners, and the control system is fixed to one side of the cooking device shell through screws.

[0017] The cooking device comprises: a cooking inner tank, an overflow tank, a cooking tank surface, a heating device, a cooking upper cover, a cooking outer shell, and a cooking bottom; the cooking tank surface is connected to the upper part of the cooking outer shell and is fixed to the cooking bottom by bolts; the cooking inner tank is embeddedly connected to the cooking outer shell and embedded in a reserved groove inside the cooking outer shell; the heating device is fixed in a groove at the bottom of the cooking device by embedding; the overflow tank is also embeddedly installed between the cooking outer shell and the cooking inner tank; and a temperature detection device is arranged outside the inner tank.

[0018] The ultrasonic system includes: a multi-frequency ultrasonic generating system and an ultrasonic transducer; the multi-frequency ultrasonic generating system is integrated on a circuit board of a control system, the ultrasonic transducer is evenly fixed on the front and rear sides of the inner tank of the cooking device by bolts, and is connected to the circuit board by a signal line, and the number of the ultrasonic transducers is 4-8.

[0019] The control system includes: a circuit board and a control panel; the circuit board is fixed to a preset threaded hole of a cooking shell by screws, and an ultrasonic control system and a heating system are integrated on the circuit board; the control panel is embedded outside the cooking shell, covered on the circuit board by a buckle, and is electrically connected to the circuit board.

[0020] The common structure description of scheme 1 and scheme 2:

[0021] Furthermore, the shell is a square structure with upper and lower openings, and is made of stainless steel, which protects the internal components of the device and provides a certain appearance.

[0022] Furthermore, the cooking device is provided with a cooking tank cover, the size of which is 350×280×5 mm and the material is stainless steel.

[0023] Furthermore, the ultrasonic control system is a core component that converts electrical energy into mechanical vibration energy. The ultrasonic control system sends a high-frequency oscillation signal, which is transmitted to the ultrasonic transducer. The ultrasonic transducer then converts the high-frequency oscillation signal into a mechanical oscillation signal, which is then transmitted to the cooking solution, so that the whole grain food and the cooking solution vibrate alternately. Under the action of ultrasound, some vacuum or microbubbles containing a small amount of gas in the liquid vibrate, grow, and burst after reaching a certain size, accompanied by high temperature and high pressure. This can further promote the penetration and diffusion of heat in the whole grain food and shorten the cooking time.

[0024] Furthermore, a temperature detection device is provided on the inner cooking tank, which can monitor the internal temperature of the inner cooking tank in real time; the circuit board is provided with over-temperature and over-current protection.

[0025] Compared with the above two technical solutions, the ultrasonic excitation method of solution one can provide a more uniform sound field inside the cooking device, and it is easier to realize the separation design of the ultrasonic system and the heating system, thereby reducing mutual interference. Therefore, the utility model adopts technical solution one to design the overall structure of the ultrasonic assisted cooking device.

[0026] A method for ultrasonic-assisted cooking of whole grain food is carried out according to the following steps:

[0027] (1) Washing: Wash the rice with water to remove impurities on the surface of the rice. This will prevent the impurities on the surface of the rice from absorbing water and becoming sticky, thereby clogging the micropores inside the rice grains and making it difficult for water molecules to enter the rice grains, thereby increasing the difficulty of subsequent soaking of the rice.

[0028] (2) Soaking: Soaking is the first process of hydrothermal treatment and also the most critical step. Put the washed grain rice into the cooking tank of the ultrasonic cooking device, add water in a corresponding proportion according to the amount of grain rice, and set the ultrasonic working parameters to: frequency 40kHz, power 300W, time 30min to soak the grain rice through the control panel.

[0029] (3) Steaming: After the ultrasonic-assisted soaking is completed, the working parameters of the device during steaming are set through the control panel: heating power 600W, heating time 30min. The working parameters during steaming can also be set when setting the parameters for ultrasonic-assisted soaking, that is, after the soaking time is completed, the device automatically enters the steaming stage. On this basis, ultrasound can also be applied when steaming coarse grain rice, that is, ultrasound acts on the soaking stage and the steaming stage of the coarse grain rice, and the working parameters of ultrasound in the steaming stage are set to: ultrasonic frequency 40kHz, power 300W, ultrasonic time 30min.

[0030] (4) Keeping the rice warm: After the ultrasonic cooking is completed, the rice is not served out yet, but is kept warm and cooked for 10 minutes. During this stage, the temperature in the inner tank of the cooking tank is monitored by a temperature sensor. When the temperature is lower than 90°C, the heating device starts to work.

[0031] (5) Steaming is completed: After the rice is cooked, the rice can be served. After all the rice is served, add an appropriate amount of clean water to the inner steaming tank and clean the inner steaming tank by turning on the ultrasonic wave through the control panel.

[0032] The ratio of the mixed grain rice to water in step (2) is 1:1.5 (g / mL).

[0033] The temperature range of the heat preservation and stewing in step (2) is 90-95°C.

[0034] The innovative features and beneficial effects of the ultrasonic-assisted cooking device for whole-grain food of the utility model are as follows:

[0035] (1) An ultrasonic generating module is added to the traditional cooking device and applied to the whole process of whole grain cooking. Ultrasonic pretreatment is applied to water and whole grains before cooking to improve the water absorption rate of whole grain foods and enable them to reach cooking conditions more quickly. Ultrasonic waves are applied during the cooking process to further improve the water absorption efficiency, accelerate the temperature rise of the medium, and shorten the cooking time. After the cooking is completed, ultrasonic waves can also be used to clean the inner tank of the cooking tank.

[0036] (2) The device allows whole grain foods to be heated evenly and gelatinized evenly during the cooking process, effectively avoiding the phenomenon of whole grain foods being undercooked.

[0037] (3) The ultrasonic control system and the temperature control system use the same circuit board. The heating device and the ultrasonic system can be controlled on the same control panel. Different temperatures (50-103°C adjustable), ultrasonic frequencies (0-40kHz adjustable) and powers (0-300W adjustable) can be set according to cooking requirements.

[0038] (4) The circuit board is equipped with overheat protection relays, rectifier bridges, heat sinks and other components to ensure the long-term and stable operation of the circuit board. BRIEF DESCRIPTION OF THE DRAWINGS

[0039] Figure 1 This is a structural schematic diagram of the technical solution 1 of the ultrasonic assisted cooking device;

[0040] Figure 2 It is a structural schematic diagram of the second technical solution of the ultrasonic assisted cooking device; wherein 1-1 is an ultrasonic transducer and 2-1 is a heating device.

[0041] Figure 3 This is the main structure diagram of the ultrasonic assisted cooking device;

[0042] Figure 4 is a cross-sectional view of the ultrasonic assisted cooking device;

[0043] Figure 5 It is a structural diagram of the overflow tank of the ultrasonic assisted cooking device;

[0044] Figure 6 This is a structural diagram of the tank surface of the ultrasonic assisted cooking device;

[0045] Figure 7 It is a structural diagram of the heat insulation board of the ultrasonic assisted cooking device;

[0046] Figure 8 This is a diagram of the control panel of the ultrasonic assisted cooking device;

[0047] Wherein: ultrasonic transducer 1, heating device 2, cooking inner tank 3, overflow tank 4, cooking cover 5, tank surface 6, control panel 7, cooking outer shell 8, heat insulation board 9, water 10, whole grain food 11, mode adjustment knob 12, temperature adjustment button 13, ultrasonic adjustment knob 14, display screen 15.

[0048] Fig. 9 This is a basic flow chart of the ultrasonic assisted cooking device used for cooking.

[0049] Fig.10 It is a timing diagram of the ultrasonic assisted cooking device being used for cooking.

[0050] Fig.11 It is the moisture content of coarse grain rice under different soaking modes.

[0051] Fig.12 This is the effect of different frequencies of the ultrasonic assisted cooking device on the moisture content of the selected grain rice in the pretreatment mode.

[0052] Fig.13 This is the effect of different powers of the ultrasonic assisted cooking device in the pretreatment mode on the moisture content of the selected coarse grain rice.

[0053] Fig.14 It is the effect of the ultrasonic assisted cooking device on the moisture content of the selected coarse grain rice at different times in the pretreatment mode.

[0054] Fig.15 It is the sensory score of multi-grain rice under different ultrasonic frequencies.

[0055] Fig.16 It is the sensory score of multi-grain rice under different ultrasonic powers.

[0056] Fig.17 It is the sensory score of multi-grain rice under different ultrasound time.

[0057] Fig.18 This is the effect of the ultrasonic-assisted cooking device on the moisture content of 2-grain rice under the optimal working parameters.

[0058] Fig.19 This is the electronic nose radar chart of 2-grain rice.

[0059] Fig. 20 This is the effect of the ultrasonic-assisted cooking device on the moisture content of 3-ratio miscellaneous grain rice under the optimal working parameters.

[0060] Fig.21 This is the electronic nose radar chart of 3-grain rice.

[0061] Fig. 22 This is the effect of the ultrasonic-assisted cooking device on the moisture content of 4-grain rice under the optimal working parameters.

[0062] Fig.23 This is the electronic nose radar chart of 4-grain rice.

[0063] Fig.24 This is the effect of the ultrasonic-assisted cooking device on the moisture content of 5-ratio miscellaneous grain rice under the optimal working parameters.

[0064] Fig.25 This is the electronic nose radar chart of 5-grain rice.

[0065] Fig.26 This is the effect of the ultrasonic-assisted cooking device on the moisture content of 6-ratio miscellaneous grain rice under the optimal working parameters.

[0066] Fig. 27 This is the electronic nose radar chart of 6-grain rice. DETAILED DESCRIPTION

[0067] The utility model is further described in detail below in conjunction with the accompanying drawings and specific implementation methods.

[0068] like Figure 1 As shown, a schematic diagram of the structure of an ultrasonic-assisted cooking device for whole-grain food in the technical solution below, in which the heating devices are placed on both sides of the cooking inner tank, and the ultrasonic system is placed at the bottom of the device; Figure 2 This is a schematic diagram of the structure of the cooking device under the second technical solution. In this solution, the heating device is placed at the bottom of the device, and the ultrasonic system is placed on both sides of the inner tank of the cooking. Compared with the above two technical solutions, the first technical solution can provide a more uniform sound field than the second solution, and it is easier to realize the separation design of the ultrasonic and heating systems, reducing mutual interference. Therefore, the utility model determines the structural design of the ultrasonic assisted cooking device of the first technical solution.

[0069] like Figure 3As shown, the following technical scheme is an ultrasonic-assisted cooking device for whole-grain food, including a cooking device, an ultrasonic system and a control system. The ultrasonic system is fixed to the bottom of the cooking device by mechanical fasteners, and the control system is fixed to the outside of the cooking device by screws, and is electrically connected to the cooking device and the ultrasonic system; the cooking device is composed of a heating device 2, a cooking inner tank 3, an overflow tank 4, a cooking cover 5, a tank surface 6, a cooking outer shell 8, and a heat insulation board 9. A cooking tank surface 6 is installed above the cooking outer shell 8, the cooking inner tank 3 is embeddedly connected to the cooking outer shell 8, and is embedded in a reserved groove inside the cooking outer shell 8, the heating device 2 is fixed to the cooking inner tank 3 by a flange, and the overflow tank 4 is also embeddedly installed between the cooking outer shell 8 and the cooking inner tank 3; a temperature detection device is arranged on the outside of the cooking inner tank 3; the heat insulation board 9 is adhered to the cooking outer shell 8 by an adhesive Below the inner cooking tank 3; the ultrasonic system is composed of a multi-frequency ultrasonic generating system and six ultrasonic transducers 1. The ultrasonic generating system is integrated on the circuit board of the control system, converting electrical energy into high-frequency alternating current signals that match the ultrasonic transducer 1, controlling and driving the ultrasonic transducer 1 to work. The ultrasonic transducer 1 is evenly fixed on the insulation board 1 by bolts, and connected to the control system through signal lines. The main function of the ultrasonic transducer 1 is to convert high-frequency oscillation signals into mechanical oscillation signals and then transmit them to the whole grain food 11 and water 10 in the inner cooking tank 3 to achieve ultrasonic-assisted cooking; the control system is composed of a control panel 7, which is fixed to the preset threaded holes of the cooking shell 8 with screws. The control system is integrated with a multi-frequency ultrasonic generating system and a heating system, and the control panel 7 is electrically connected to each component. Figure 8 As shown, before operation, the working mode of the cooking device is set by the mode adjustment knob 12 on the control panel 7, and the working frequency, power, time of the ultrasonic wave and the working time of the heating device 2 are set by the temperature adjustment knob 13 and the ultrasonic adjustment knob 14. All working parameters and the working state of the cooking device are visible on the display screen 15. The ultrasonic transducer 1 and the heating device 2 start to work. While the heating device 2 heats and cooks the whole grain food, the thermal effect, mechanical effect and cavitation effect of the ultrasonic wave in the liquid accelerate the cooking of the whole grain food and improve the palatability and nutritional properties of the whole grain food.

[0070] like Fig. 9As shown, the basic flow chart of the ultrasonic assisted cooking device for cooking whole grain food, the T1 process is that the whole grains are placed in the cooking inner tank 3 for soaking and water absorption pretreatment, at this time the control panel 7 drives the ultrasonic transducer 1 to generate vibration, and transmits it to the water 10 and the whole grains 11 in the cooking inner tank 3; the T2 and T3 processes are the whole grain heating and rapid temperature increase processes; when the water absorption of the whole grain food reaches the cooking condition, the heating device 2 is controlled by the control panel 7 to work, and the required cooking time and cooking temperature are set through the control panel 7; the display screen 15 on the control panel 7 can display the cooking status in real time, such as the cooking temperature and the remaining cooking time; at the same time, the ultrasonic action frequency, power and remaining The remaining time is also displayed; the T4 process is when the cooking temperature reaches 100°C, the ultrasonic input is still maintained, and the heating device 2 can be converted from continuous heating to intermittent heating to keep the temperature in the device at 100°C; the T5 process is the rice stewing stage, which helps to maintain the moisture of the rice and further increase the edible quality of the whole grain food; after a few minutes, the cooking device enters the T6 insulation stage, and the ultrasonic input stops. When the temperature is lower than the set temperature, the heating device 2 starts working again; the T7 process is the self-cleaning stage of the device, at this time the whole grain food 11 is taken out, water is added to the device, and the control panel 7 controls the ultrasonic transducer 1 to work, and the whole grain food 11 adhering to the cooking inner tank 3 is cleaned.

[0071] Experimental Example 1: Effects of Ultrasonic-Assisted Cooking on the Cooking and Taste Characteristics of Coarse Grain Rice

[0072] (1) Determination of the ratio of grains and rice

[0073] The utility model selects a kind of mixed grain rice with a certain ratio, and conducts a cooking experiment in an ultrasonic-assisted cooking device to explore the cooking characteristics and taste characteristics of the mixed grain rice with this ratio, so as to provide a reference for the cooking of whole grains and guide consumers to improve their daily dietary structure. The mixed grain rice ratio selected in the utility model is selected based on the following criteria: complementarity of nutritional value, suitability of glycemic index, diversity of taste and flavor, balance of digestion and absorption, and convenience of cooking.

[0074] Ratio 1: 200g of brown rice, black rice, buckwheat, sorghum and oats (weight ratio of 7:3:3:3:1); brown rice is the main ingredient in this ratio, and its higher proportion helps to increase the energy intake of the overall diet. The anthocyanins in black rice have certain antioxidant activity, the lysine in buckwheat helps intestinal health, and although the proportion of oats is small, it can also provide rich vitamin B. This ratio focuses on comprehensive nutrition and energy supply.

[0075] (2) Determination of immersion mode

[0076] Soaking is the first process of hydrothermal treatment and the most critical step. Its purpose is to allow water to penetrate into the grains so that the grains can absorb enough water to ensure that they can be fully gelatinized in the subsequent cooking process. Soaking the grains before cooking can significantly improve the texture, taste and cooking characteristics of the grains. The grain rice with ratio 1 was used as the test object to explore its optimal soaking mode and the optimal working conditions under the optimal soaking mode, and then apply this optimal soaking and cooking condition to the other five grain rice ratios. The grain rice with ratio 1 was washed and soaked in four modes, namely, soaking at room temperature 20℃, ultrasonic soaking at room temperature 20℃, soaking while heating, and ultrasonic soaking while heating. Compare the moisture content of grains under the four soaking modes. Clarify the optimal soaking mode of grains.

[0077] (3) Single factor test of ultrasonic-assisted immersion (optimization of optimal immersion mode conditions)

[0078] Before the experiment begins, the grains are washed to remove impurities on the surface of the grains to prevent the impurities on the surface of the grains from absorbing water and becoming sticky, adhering to the surface of the grains and blocking the micropores inside the rice grains, making it difficult for water molecules to enter the rice grains and increasing the difficulty of soaking the grains.

[0079] 1) Determination of ultrasonic frequency

[0080] Weigh 200g of washed grains and add 300mL of distilled water. Treat the grains with ultrasound at frequencies of 20, 28, and 40kHz. The ultrasound time is 30min and the ultrasound power is 300W. Study the effect of ultrasound frequency on the moisture content of grains, texture characteristics after cooking, and sensory characteristics.

[0081] 2) Determination of ultrasonic power

[0082] Weigh 200g of washed grains and add 300mL of distilled water. Treat the grains with ultrasound at powers of 100, 200, and 300W, respectively. The ultrasound time is 30min, and the ultrasound frequency is 40kHz by default. Study the effect of ultrasound frequency on the moisture content of grains and the texture and sensory properties of grains after cooking.

[0083] 3) Determination of ultrasound time

[0084] Weigh 200g of washed grains and add 300mL of distilled water. Ultrasonic treatment was performed for 10, 20, 30, 40 and 50min respectively. The ultrasonic frequency was set to 40kHz and the ultrasonic power was set to 300W by default. The effect of ultrasonic frequency on the moisture content of grains and the texture and sensory properties of grains after cooking was studied.

[0085] Determination method:

[0086] (1) Determination of moisture content

[0087] Use a 35-mesh sieve to dehydrate the grains soaked under different conditions, and wipe the moisture on the surface of the grains with absorbent paper. Refer to the national food safety standard GB5009.3-2016 Determination of moisture in food. Take a clean aluminum or glass flat weighing bottle, place it in a 101℃~105℃ drying oven, and place the bottle cap obliquely on the edge of the bottle. Heat for 1.0h; take out the cover, place it in a dryer to cool for 0.5h, weigh it, and repeat the drying until the difference between the two masses does not exceed 2mg, which is constant weight. Subsequently, quickly grind the evenly mixed grains to particles less than 2mm. Samples that are difficult to grind should be chopped as much as possible. Weigh 2~10g of sample (accurate to 0.000 1g) and put it in this weighing bottle. The thickness of the sample shall not exceed 5mm. If it is a loose sample, the thickness shall not exceed 10mm. Cover it and record it as M after precise weighing. w , put it in a drying oven at 101℃~105℃, with the bottle cap tilted on the side of the bottle, dry for 2h~4h, cover it and take it out, put it in a dryer to cool for 0.5h and weigh it. Then put it in a drying oven at 101℃~105℃ to dry for about 1h, take it out, put it in a dryer to cool for 0.5h and weigh it again. Repeat the above operation until the difference between the two weights does not exceed 2mg, which is constant weight and recorded as M d .

[0088]

[0089] M w is the weight of the coarse grain rice before drying, g; M d is the weight of the dried multi-grain rice, g.

[0090] (2) Determination of texture characteristics

[0091] The grain rice was steamed and placed at room temperature for 30 minutes after steaming. The grain rice in the pot was quickly broken up in the same direction with a rice spoon and gently stirred. Then 5 groups of samples were obtained from the broken up part. Weigh (20±0.5)g of grain rice and place it in a culture dish with a diameter of 10cm. Use a medicine spoon to spread the grain rice evenly and press it flat with the dish cover. Then place the culture dish on the test bench of the physical property analyzer, ensure that the probe is in the middle of the grain rice, and start the test. Under the same conditions, repeat the test 5 times on the same sample and calculate its average value. The parameters of the physical property analyzer are set as follows: use the secondary compression mode, use the P / 36R probe, the pre-test speed is 2mm / sec, the test speed is 1mm / sec, the post-test speed is 1mm / sec, and the compression ratio is 50%. The measured parameter indicators include the hardness, adhesion, elasticity, adhesiveness, chewiness and cohesion of the grain rice.

[0092] (3) Electronic nose measurement

[0093] Accurately weigh 5g of cooked multi-grain rice and place it in a 30mL sample bottle, seal it and let it stand at room temperature for 10min. Use the headspace aspiration method to insert the electronic nose probe into the sample bottle to absorb the top gas and determine the aroma substances. The parameters of the electronic nose are as follows: sampling interval 1s, pre-sampling time 5s, injection flow rate 400mL / min, sample inspection time 100s, self-cleaning purge flow 600mL / min, and cleaning time 200s. After the measurement starts, the response value of the sensor gradually increases and tends to be stable after the 60th second. Therefore, the signal at the 70th second is taken as the time point for sensor signal analysis, and each sample is measured 6 times.

[0094] (4) Sensory evaluation

[0095] Refer to the evaluation method 1 (comprehensive scoring method) in the national food safety standard GB / T 15682-2008 "Sensory evaluation method for edible quality of rice and cooked rice for inspection of grains and oils".

[0096] Result analysis:

[0097] If you add water to the rice directly after washing it, the cooked rice will be undercooked and have poor palatability and digestibility. To cook rice with a better taste, you need to soak it before steaming to allow it to absorb water. However, the traditional soaking method requires a long soaking time and a slow water absorption rate. If the soaking time is not enough, the water cannot enter the rice grains and only absorbs water on the surface. When heated, only the surface is gelatinized, so the inside of the cooked rice is still raw. Ultrasonic-assisted soaking of rice can accelerate its water absorption and reach the 30% moisture content required for starch gelatinization in a shorter time. Fig.11 The changes of moisture content of grain rice with soaking time under different soaking modes are shown. Under the same temperature and soaking time conditions, the moisture content of grains in the soaking mode with ultrasonic treatment is 5.02% higher than that of grains in the soaking mode without ultrasonic treatment. The raw starch of grain rice can fully absorb water through soaking. When the moisture content of grain rice reaches 30%, it fully absorbs water and meets the cooking conditions. The traditional soaking mode at room temperature of 20℃ cannot make the moisture content of grain rice reach the cooking conditions in a short time. It is time-consuming and labor-intensive. Long-term soaking may also cause fermentation of grain rice. However, the moisture content of grain rice exceeds 30% at 30 minutes by the soaking mode with heating and ultrasonic treatment. Therefore, from the perspective of moisture content of grain rice during soaking, the soaking mode with heating and ultrasonic treatment is better than the other three soaking modes.

[0098] Fig.12The figure shows the effect of different frequencies on the moisture content of grain rice during pretreatment. As can be seen from the figure, under the same ultrasonic power and the same soaking time, with the increase of ultrasonic frequency, the moisture content of grain rice increased from 31.35% at 20kHz to 34.54% at 40kHz, and the moisture content of grain rice under 40kHz ultrasonic treatment increased by 26.12% compared with the moisture content without ultrasonic treatment. This may be because ultrasonic treatment increases the water permeability of the surface of grain rice and can accelerate the diffusion of water into the grain rice. Therefore, the optimal ultrasonic frequency for soaking in the cooking device is 40kHz.

[0099] Fig.13 The figure shows the effect of different ultrasonic powers on the moisture content of grain rice when the ultrasonic frequency is 40kHz. It can be seen from the figure that under the same ultrasonic frequency and the same soaking time, the moisture content of grain rice increases significantly with the increase of ultrasonic power. When soaking for 30 minutes and the ultrasonic power is 300W, the moisture content of grain rice reaches a maximum of 33.97%, which is 41.26%, 10.21% and 8.27% higher than that of grain rice without ultrasonic treatment, 100W ultrasonic treatment and 200W ultrasonic treatment respectively. Therefore, the optimal ultrasonic power for soaking in the cooking device is 300W.

[0100] Fig.14 The figure shows the effect of different ultrasonic soaking times on the moisture content of coarse grain rice when the ultrasonic frequency is 40kHz and the ultrasonic power is 300W. It can be seen from the figure that the longer the soaking time, the higher the moisture content of the coarse grain rice. After 30 minutes of ultrasonic soaking, the moisture content of the coarse grain rice reached 34%, which meets the conditions for the coarse grain rice to start steaming. From the beginning of soaking to 30 minutes, the moisture gradient inside and outside the coarse grain rice is large. At this stage, the coarse grain rice has a high water absorption rate, which is manifested as a high moisture content. As time goes on, the rate at which the coarse grain rice absorbs water gradually decreases, and the increase in moisture content gradually slows down. In view of the high water absorption rate of coarse grain rice before 30 minutes, and in order to shorten the entire steaming process of coarse grain rice. Therefore, the optimal ultrasonic soaking time for the cooking device is 30 minutes.

[0101] By conducting single-factor immersion tests on ultrasonic frequency, ultrasonic power and ultrasonic time, the optimal conditions in the ultrasound-assisted immersion mode were determined to be an ultrasonic frequency of 40 kHz, an ultrasonic power of 300 W and an ultrasonic time of 30 min.

[0102] Since rice with low hardness and high stickiness has better palatability, in the analysis of the texture characteristics of the selected coarse grain rice after the cooking test in the utility model, the hardness, stickiness and chewiness in the texture analyzer index are mainly used as the basis for evaluating whether the quality of coarse grain rice is good. Table 1 shows the texture results of coarse grain rice under different ultrasonic frequencies. The results show that with the increase of ultrasonic frequency, the hardness of coarse grain rice continues to decrease, and the elasticity and chewiness also begin to decrease, and the stickiness and chewiness have a significant negative correlation. Table 2 shows the texture results of coarse grain rice under different ultrasonic powers. The results show that with the continuous increase of power, the effect on the texture characteristics of coarse grain rice is similar to the effect of increasing ultrasonic frequency, which reduces the hardness of coarse grain rice and improves the chewiness and palatability of coarse grain rice. When the ultrasonic power reaches 300W, the hardness and elasticity of coarse grain rice are moderate, and the chewiness is also good. This may be because at this power, the coarse grain rice grains absorb more water, and the presence of ultrasonic vibration also makes the distribution of water more uniform. Table 3 shows the texture results of multi-grain rice under different ultrasonic treatment times. The results show that with the increase of ultrasonic time, the hardness and stickiness of the selected multi-grain rice also begin to decrease. The multi-grain rice before 30 minutes is hard, and the multi-grain rice after 30 minutes has poor agglomeration dispersion, is soft, and has poor elasticity and chewiness. At 30 minutes, the selected multi-grain rice has good palatability, moderate elasticity and hardness, and good chewiness.

[0103] Sensory evaluation mainly evaluates the edible quality of steamed and cooked multi-grain rice from a subjective perspective. This is the most intuitive analytical method to evaluate the edible quality of rice. The score of sensory evaluation can most intuitively indicate the degree of acceptance of multi-grain rice by consumers and eaters.

[0104] Fig.15 The effects of different ultrasonic frequencies on the sensory properties of coarse grain rice were shown. The results showed that the sensory scores of coarse grain rice treated with ultrasound were higher than those of untreated coarse grain rice. This may be due to the presence of ultrasound, which gradually increased the number of cracks and small holes inside the coarse grain rice, strengthened the absorption of water by the coarse grain rice during soaking and cooking, and made the gelatinization of rice more complete during cooking, thus having a higher sensory score. With the increase of ultrasonic frequency, the sensory score of coarse grain rice continued to rise. From the sensory score, it can be seen that the sensory evaluation of coarse grain rice is best when the ultrasonic frequency is 40kHz. Fig.16 The effects of different ultrasonic powers on the sensory properties of multi-grain rice were shown. The results showed that the effect of ultrasonic power on the sensory properties of multi-grain rice was consistent with the effect of ultrasonic frequency, and both improved the sensory quality of multi-grain rice. The ultrasonic power at 300W had an adverse effect on the appearance of multi-grain rice, but due to its high adhesion, it did not have a significant impact on the total score. Therefore, the sensory evaluation of multi-grain rice was best when the ultrasonic power was 300W. Fig.17The effect of different ultrasonic treatment times on the sensory properties of coarse grain rice was shown. The results showed that with the extension of ultrasonic treatment time, the sensory score of coarse grain rice showed a trend of first increasing and then decreasing. This may be because when the ultrasonic treatment time is short, the taste of coarse grain rice is hard and the aroma is not obvious; when the ultrasonic treatment time is 30 minutes, the sensory score of coarse grain rice is the highest and the taste is also good, which meets the sensory requirements of most people. This is because the coarse grain rice fully absorbs water and gelatinizes, and the aroma is rich, which is consistent with the texture characteristics of moderate hardness and elasticity produced by ultrasonic treatment for 30 minutes; when the ultrasonic treatment is 50 minutes, the sensory properties of coarse grain rice are poor, and the appearance score is low. This may be due to the poor integrity of the coarse grain rice due to long-term ultrasonic treatment. It can be seen that the sensory quality of coarse grain rice treated with ultrasound for 30 minutes is the best.

[0105] Through the cooking experiment of the selected grain rice, the optimal ultrasonic cooking working parameters of the utility model were determined, namely, ultrasonic frequency 40kHz, ultrasonic power 300W, and ultrasonic time 30min.

[0106] Table 1. Texture results of coarse grain rice under different ultrasonic frequencies

[0107]

[0108] Note: The results in each column have different superscript letters, indicating significant differences between the data (p<0.05).

[0109] Table 2. Texture results of coarse grain rice under different ultrasonic powers

[0110]

[0111]

[0112] Note: The results in each column have different superscript letters, indicating significant differences between the data (p<0.05).

[0113] Table 3. Texture results of coarse grain rice under different ultrasonic time

[0114]

[0115] Note: The results in each column have different superscript letters, indicating significant differences between the data (p<0.05).

[0116] Experimental Example 2: Effects of Ultrasonic-Assisted Cooking Device on the Cooking and Taste Characteristics of Coarse Grain Rice with Ratios 2 to 6

[0117] Based on the ratio 1, five other ratios of coarse grain rice were selected for soaking and steaming experiments in the present invention. There is no absolute "best" choice for these ratios, and they can be adjusted according to personal health needs, taste preferences and lifestyle. The five ratios of coarse grain rice are:

[0118] Ratio 2: 200g of black rice, oatmeal, millet, and red beans (weight ratio of 5:2:1:2); in this ratio, black rice is rich in antioxidants, oatmeal enhances satiety and improves blood lipid levels, millet provides essential amino acids, and red beans provide a large amount of dietary fiber and vitamins. This ratio means that it will provide a higher proportion of antioxidants and ingredients that can improve cardiovascular health, and is a ratio that is beneficial to the cardiovascular and cerebrovascular system.

[0119] Ratio 3: Rice, millet, black rice, and kidney beans (weight ratio of 6:1.5:1.5:1), a total of 200g; rice, as a grain with a high glycemic index, is paired with millet, black rice, and kidney beans with a low glycemic index to balance the blood sugar response of the overall diet.

[0120] Ratio 4: 200g of brown rice, black rice, quinoa, and red beans (weight ratio of 5:2:1.5:1.5); quinoa contains all 9 essential amino acids in a balanced ratio, and together with black rice, it provides antioxidants. The high dietary fiber and vitamin content of red beans make it an excellent choice for reducing hunger and providing a sense of fullness. Brown rice increases overall carbohydrate intake. This ratio is suitable for individuals who need a high-protein diet and antioxidant supplements.

[0121] Ratio 5: 200g of corn grits, coix seed rice, brown rice, black rice, sorghum rice, millet, and oat rice (weight ratio of 1:1:2.5:2.5:1:1:1); corn grits and coix seed rice both contain high dietary fiber, which helps improve digestive health, brown rice and black rice provide daily energy needs, sorghum rice and millet provide a large amount of B vitamins and minerals, and oat rice and millet provide cardiovascular improvement ingredients. This ratio is beneficial to intestinal health, energy supply, and cardiovascular and cerebrovascular health.

[0122] Ratio 6: 200g of sorghum rice, black rice, black beans, kidney beans, and glutinous rice (weight ratio of 1:1:1:1:1). Sorghum rice and black rice contain nutrients such as niacin and magnesium, black beans are a source of high-quality plant protein and unsaturated fatty acids, and glutinous rice improves the soft and sticky taste of the rice combination. This ratio balances the taste and nutritional value, and is suitable for consumers who demand a balanced taste and nutrition.

[0123] Through the soaking and cooking test of ratio 1, it is clear that the optimal soaking mode is heating and ultrasonication. Further experiments determine the optimal ultrasonic working parameters as ultrasonic frequency 40kHz, ultrasonic power 300W, and ultrasonic time 30min. The utility model is used to conduct soaking and cooking tests on the above-mentioned mixed grain rice under the optimal working parameters. By measuring the moisture content of the mixed grain rice after soaking, the texture characteristics of the mixed grain rice after cooking, the electronic nose and sensory characteristics, the effect of the utility model on the cooking characteristics and taste characteristics of the mixed grain rice of the above-mentioned ratio is explored. The specific test steps are as follows:

[0124] (1) Washing: Wash the grain rice with water to remove impurities on the surface of the grain rice;

[0125] (2) Soaking: Put the washed grain rice into the inner tank of the cooking device and set the optimal ultrasonic working parameters, i.e., ultrasonic frequency 40kHz, ultrasonic power 300W, and ultrasonic time 30min. Soak the grain rice under these parameters (rice-water ratio is 1:1.5, g / mL);

[0126] (3) Steaming: After soaking, take out a portion of the mixed grain rice and measure its moisture content. The measurement method is the same as that in Experimental Example 1. Then set the device to the steaming mode (steaming time is 30 minutes) to steam the mixed grain rice.

[0127] (4) After the steaming is completed, the rice is simmered for another 30 min, and then the multi-grain rice is taken out for texture property measurement, electronic nose measurement, and sensory evaluation.

[0128] Analysis of the results of ratio 2:

[0129] The moisture content of mixed grain rice with a ratio of 2 after soaking is as follows Fig.18 As shown in Table 4, the results show that the moisture content of coarse grain rice under ultrasonic assisted soaking is significantly higher than that of soaking at room temperature. Therefore, the cooking characteristics of coarse grain rice under ultrasonic assisted soaking are better; the internal factors affecting the taste of coarse grain rice mainly include the sensory evaluation, appearance quality, texture characteristics and smell of coarse grain rice. Among them, the texture characteristics of coarse grain rice are considered to be the most important factor affecting the edible quality of coarse grain rice. This is because the texture characteristics of coarse grain rice mainly reflect the palatability of rice (hardness, viscosity, elasticity, etc.), which accounts for a large proportion in the evaluation of food taste characteristics. The determination of coarse grain rice aroma substances can further evaluate the taste characteristics of coarse grain rice. The sensory scores and texture results of coarse grain rice after ultrasonic assisted cooking are shown in Table 4. The results show that the sensory score of coarse grain rice after ultrasonic treatment of Ratio 2 is significantly higher than that of coarse grain rice without ultrasonic assisted cooking, and ultrasonic treatment reduces the hardness of coarse grain rice and increases its elasticity. Fig.19This is a radar chart after electronic nose measurement after cooking with Ratio 2. The results show that compared with the ordinary cooking of multi-grain rice, the response value of ultrasonic-assisted cooking of multi-grain rice is significantly increased, indicating that ultrasonic-assisted cooking can promote the release of volatile substances and aroma substances in multi-grain rice, making the multi-grain rice have better flavor characteristics. Therefore, ultrasonic treatment significantly improves the cooking characteristics and edible quality of multi-grain rice with Ratio 2.

[0130] Analysis of the results of mix 3:

[0131] The results of the moisture content change of mix 3 after ultrasonic assisted immersion and room temperature immersion are as follows Fig. 20 As shown, the results show that the longer the soaking time, the higher the moisture content of the coarse grain rice, and the difference in moisture content between ultrasonic treatment and room temperature soaking is also getting bigger and bigger. A short time of ultrasonic treatment can achieve the same treatment effect as long time of conventional soaking. Fig.21 The electronic nose radar chart of ratio 3 shows that ultrasonic-assisted cooking significantly increases the response values ​​of W1W and W2W. In addition, it can be seen from Table 4 that the sensory score of ratio 3 is significantly higher than that of other ratios of coarse grain rice. This may be because ratio 3 contains a certain proportion of polished rice, which makes the coarse grain rice have a better taste. Therefore, the combination of coarse and fine is an effective way to improve the taste of coarse grain rice. Analysis of ratio 4 results:

[0132] The results of the moisture content change of mix 4 after ultrasonic assisted immersion and room temperature immersion are as follows Fig. 22 As shown in the figure, the results show that compared with soaking at room temperature, ultrasonic treatment also increases the moisture content of the 4-grain rice. Fig.23 As shown, the change trend and shape are similar to the above-mentioned radar chart. Ultrasonic treatment also increases the response values ​​of W1W and W2W and promotes the release of sulfur-containing compounds.

[0133] Analysis of the results of mix 5:

[0134] The results of the moisture content change of mix 5 after ultrasonic assisted immersion and room temperature immersion are as follows Fig.24 As shown in the figure, the results show that under the same soaking time, ultrasonic treatment increases the moisture content of coarse grain rice. At the same time, it reduces the hardness and chewiness of coarse grain rice after cooking. Fig.25 As shown, while improving the response values ​​of W1W and W2W, the response value of W5S is also greatly affected.

[0135] Analysis of the results of mix 6:

[0136] The results of the moisture content change of mix 6 after ultrasonic assisted immersion and room temperature immersion are as follows Fig.26 As shown in Figure 1, in this ratio, the content of miscellaneous beans is relatively high, so the moisture content is relatively high. Ultrasonic treatment also increases the moisture content of miscellaneous grains. Fig. 27As shown, the trend of change is Fig.25 Similarly, the response value of W5S was also increased, which may be due to the high content of nitrogen oxides in miscellaneous beans, and ultrasonic treatment promoted the production of nitrogen oxides. It can be seen from Table 4 that ultrasonic treatment can make miscellaneous grain rice softer and easier to chew. Therefore, ultrasonic treatment can significantly improve the cooking and taste characteristics of miscellaneous grain rice.

[0137] Table 4. Sensory evaluation and texture results of coarse grain rice after cooking under different treatment conditions

[0138]

[0139] Note: The results in each column have different superscript letters, indicating significant differences between the data (p<0.05).

Claims

1. An ultrasonic-assisted cooking device for whole-grain food, characterized in that include: Cooking device, ultrasonic system, control system; The ultrasonic system is fixed to the bottom of the cooking device by mechanical fasteners, and the control system is fixed to one side of the shell of the cooking device by screws; The cooking device comprises: a cooking inner tank, an overflow tank, a cooking tank surface, a heating device, a heat insulation board, a cooking upper cover, a cooking outer shell, a heating device isolation cover, and a cooking bottom; the cooking tank surface is connected to the upper part of the cooking outer shell and is fixed to the cooking bottom by bolts; the cooking inner tank is embedded with the cooking outer shell and embedded in the reserved tank inside the cooking outer shell; the heating device isolation cover is welded to the left and right sides of the cooking inner tank, and the heating device is fixed to the heating device isolation cover by flanges; the overflow tank is also embedded between the cooking outer shell and the cooking inner tank; the temperature detection device is arranged outside the inner tank; the heat insulation board is attached to the bottom of the cooking inner tank by adhesive; The ultrasonic system comprises: a multi-frequency ultrasonic generating system and an ultrasonic transducer; the multi-frequency ultrasonic generating system is integrated on a circuit board of the control system, the ultrasonic transducer is evenly fixed on the heat insulation board by bolts, and is connected to the circuit board by a signal line, and the number of the ultrasonic transducers is 4-8; The heat insulation board is attached to the bottom of the inner cooking tank by a high temperature resistant adhesive. The material is polyurethane, which is lightweight, has good heat insulation performance, has little effect on the propagation of ultrasonic waves, and is suitable for food processing equipment. The control system includes: a circuit board and a control panel; the circuit board is fixed to a preset threaded hole of a cooking shell by screws, and an ultrasonic control system and a heating system are integrated on the circuit board; the control panel is embedded outside the cooking shell, covered on the circuit board by a buckle, and is electrically connected to the circuit board.

2. An ultrasonic-assisted cooking device for whole-grain food, characterized in that include: Cooking device, ultrasonic system, control system; The ultrasonic system is fixed to the front and rear sides of the cooking device by mechanical fasteners, and the control system is fixed to one side of the shell of the cooking device by screws; The steaming device comprises: a steaming inner tank, an overflow tank, a steaming tank surface, a heating device, a steaming upper cover, a steaming outer shell, and a steaming bottom; the steaming outer shell is connected with the steaming tank surface and fixed to the steaming bottom by bolts; the steaming inner tank is embedded with the steaming outer shell and embedded in the reserved groove inside the steaming outer shell; the heating device is fixed in the groove at the bottom of the steaming device by embedding; the overflow tank is also embedded between the steaming outer shell and the steaming inner tank; the temperature detection device is arranged outside the inner tank; The ultrasonic system comprises: a multi-frequency ultrasonic generating system and an ultrasonic transducer; the multi-frequency ultrasonic generating system is integrated on a circuit board of a control system, the ultrasonic transducer is evenly fixed on the front and rear sides of the inner tank of the cooking device by bolts, and is connected to the circuit board by a signal line, and the number of the ultrasonic transducers is 4-8; The control system includes: a circuit board and a control panel; the circuit board is fixed to a preset threaded hole of a cooking shell by screws, and an ultrasonic control system and a heating system are integrated on the circuit board; the control panel is embedded outside the cooking shell, covered on the circuit board by a buckle, and is electrically connected to the circuit board.

3. The ultrasonic-assisted cooking device for whole-grain food according to claim 1 or 2, characterized in that The shell is a square structure with upper and lower openings, made of stainless steel, which protects the internal parts of the device and provides a certain appearance.

4. The ultrasonic-assisted cooking device for whole-grain food according to claim 1 or 2, characterized in that The cooking device is provided with a cooking tank cover with a size of 350×280×5 mm and made of stainless steel.

5. The ultrasonic-assisted cooking device for whole-grain food according to claim 1 or 2, characterized in that Furthermore, a temperature detection device is provided on the inner cooking tank, which can monitor the internal temperature of the inner cooking tank in real time; the circuit board is provided with over-temperature and over-current protection.

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