Method for making desugared rice using food processor and food processor

Abstract

The embodiment of the present invention discloses a method for making desugared rice for a food processor and the food processor, the method comprising: a desugaring stage: controlling a blade to rotate at a preset speed, the preset speed rotation is used to rotate the water flow in the cup body and raise the water level, so that the water in the cup body flows into the inner pot, and the rotating water flow drives the rice grains in the inner pot to rotate and collide, so that the macromolecular chains on the surface of the starch particles in the rice grains fall off and enter the aqueous solution; a cooking stage: controlling a heating device to heat to cook the rice grains in the inner pot. The method for making desugared rice for a food processor and the food processor disclosed in the embodiment of the present invention can reduce the starch polysaccharide in rice.

Description

Technical Field

[0001] The present invention relates to but is not limited to the field of kitchen appliances, and in particular to a method for making desugared rice in a food processor and a food processor. Background Art

[0002] Rice is the staple food of most people in China and the main source of carbohydrates. The nutrients in rice are mainly in the form of starch, accounting for about 62%-86%, which is mainly divided into two categories: amylose and amylopectin. Amylose accounts for about 22%-26%, and the proportion of rice starch after shelling and refining is even higher. Modern people often consume too much carbohydrates in their daily diet, which leads to metabolic diseases such as obesity.

[0003] As food processors become more and more intelligent, users' needs are becoming more and more extensive. However, current food processors cannot meet users' dietary needs for low carbohydrates, and the user experience is poor. Summary of the invention

[0004] In a first aspect, an embodiment of the present application provides a method for making desugared rice using a food processor, the food processor comprising a cup body and a heating device, the cup body being provided with a blade and an inner pot for holding rice grains to be steamed, the inner pot side wall being provided with an opening, and water in the cup body flowing into the inner pot through the opening, the method comprising:

[0005] Desugaring stage: the blade is controlled to rotate at a preset speed, and the preset speed rotation is used to rotate the water flow in the cup body and raise the water level, so that the water in the cup body flows into the inner pot, and the rotating water flow drives the rice grains in the inner pot to rotate and collide, so that the macromolecular chains on the surface of the starch particles in the rice grains fall off and enter the aqueous solution;

[0006] Steaming stage: the heating device is controlled to heat to steam the rice grains in the inner pot.

[0007] In a second aspect, an embodiment of the present application provides a food processor, including a cup body and a heating device, wherein the cup body is provided with a blade and an inner pot for holding rice grains to be steamed, and a side wall of the inner pot is provided with an opening, and water in the cup body flows into the inner pot through the opening;

[0008] The food processor also includes: a main control chip, which is used to execute the method for making desugared rice by the food processor as described in any embodiment of the first aspect.

[0009] The method for making desugared rice using a food processor and the food processor provided in at least one embodiment of the present application have the following beneficial effects compared with the prior art: the starch in the rice grains is dissolved in water by stirring and heating, which helps to remove the starch polysaccharides in the rice grains and reduce sugar intake, thereby reducing the starch polysaccharides in the rice.

[0010] In addition, mechanical stirring of the water flow is added during the desugaring stage. Compared with the conventional technical means of washing out starch by soaking or heating and negative pressure washing rice, the fluidity of water is increased, the fluidity of rice and the contact area with water are increased, and the starch elution efficiency is improved.

[0011] In some implementations of the embodiments of the present application, the following effects can also be achieved:

[0012] 1. In the desugaring stage, the starch in the rice grains is dissolved in water through stirring and heating, which helps to remove the starch polysaccharides in the rice grains, reduce sugar intake, and thus reduce the starch polysaccharides in the rice.

[0013] 2. The heating in the desugaring stage includes two stages: low-temperature stirring and high-temperature stirring. It can heat quickly and accurately, increase starch solubility, and effectively improve starch dissolution rate. In addition, the low-temperature stirring stage can increase the impact of the water flow, so that the straight-chain starch in the rice falls off due to physical external force, and the high-temperature stirring stage can make the amylopectin in the rice affected by heating, absorb water and swell, which is conducive to the dissolution and shedding of amylopectin.

[0014] 3. Based on the automatic water inlet function, it effectively provides the automation of rice soup filtration, which is simpler than the traditional complex process that requires manual filtration. In addition, the discharged rice soup is low-sugar nutritious rice soup after the sugar removal stage, which reduces the starch polysaccharide in the rice soup and can be drunk by infants and young children with weak digestive ability or people with gastrointestinal discomfort.

[0015] 4. Based on the automatic water inlet function, a cold treatment process of rinsing hot rice with cold water is added, which helps the formation of slowly digestible starch and resistant starch in the rice, slows down the rate of increase in users' blood sugar and increases satiety.

[0016] Other features and advantages of the present application will be described in the following description, and partly become apparent from the description, or be understood by implementing the present application. Other advantages of the present application can be realized and obtained by the schemes described in the description and the drawings. BRIEF DESCRIPTION OF THE DRAWINGS

[0017] The accompanying drawings are used to provide an understanding of the technical solution of the present application and constitute a part of the specification. Together with the embodiments of the present application, they are used to explain the technical solution of the present application and do not constitute a limitation on the technical solution of the present application.

[0018] Figure 1 A structural schematic diagram of a food processing machine provided by an embodiment of the present invention;

[0019] Figure 2 A flow chart of a method for making desugared rice using a food processor provided in an exemplary embodiment of the present invention;

[0020] Figure 3 A flow chart of a method for making desugared rice using a food processor provided in an exemplary embodiment of the present invention;

[0021] Figure 4 A flow chart of a method for making desugared rice using a food processor provided in an exemplary embodiment of the present invention;

[0022] Figure 5 This is a schematic diagram of the cooking process temperature and time of desugared rice;

[0023] Figure 6 Schematic diagram of the power and time of the desugared rice cooking process. DETAILED DESCRIPTION

[0024] The present application describes multiple embodiments, but the description is exemplary rather than restrictive, and it is obvious to those skilled in the art that there may be more embodiments and implementations within the scope of the embodiments described in the present application. Although many possible feature combinations are shown in the drawings and discussed in the specific embodiments, many other combinations of the disclosed features are also possible. Unless specifically limited, any feature or element of any embodiment may be used in combination with any other feature or element in any other embodiment, or may replace any other feature or element in any other embodiment.

[0025] The present application includes and contemplates combinations of features and elements known to those of ordinary skill in the art. The embodiments, features and elements disclosed in the present application may also be combined with any conventional features or elements to form a unique invention scheme defined by the claims. Any features or elements of any embodiment may also be combined with features or elements from other invention schemes to form another unique invention scheme defined by the claims. Therefore, it should be understood that any feature shown and / or discussed in the present application may be implemented individually or in any appropriate combination. Therefore, except for the limitations made according to the attached claims and their equivalents, the embodiments are not subject to other restrictions. In addition, various modifications and changes may be made within the scope of protection of the attached claims.

[0026] In addition, when describing representative embodiments, the specification may have presented the method and / or process as a specific sequence of steps. However, to the extent that the method or process does not rely on the specific order of the steps described herein, the method or process should not be limited to the steps of the specific order described. As will be understood by those of ordinary skill in the art, other sequences of steps are also possible. Therefore, the specific sequence of the steps set forth in the specification should not be interpreted as a limitation to the claims. In addition, the claims for the method and / or process should not be limited to the steps of performing them in the order written, and those skilled in the art can easily understand that these sequences can be changed and still remain within the spirit and scope of the embodiments of the present application.

[0027] Figure 1 A structural schematic diagram of a food processing machine provided by an embodiment of the present invention is shown in FIG. Figure 1 As shown, the food processor may include a cup body 1 and a heating device. The cup body 1 is provided with a blade 2 and an inner pot 3 for holding rice grains to be steamed. The side wall of the inner pot 3 is provided with an opening, and the water in the cup body 1 flows into the inner pot 3 through the opening.

[0028] In this embodiment, water enters the cup body 1, and the water can be stirred by the blade 2, so that the water in the cup body flows into the inner pot through the openings on the side wall of the inner pot. The inner pot 3 is placed in the cup body 1 and is used to hold the rice to be steamed. The openings on the side wall of the inner pot 3 can be one or more.

[0029] In one example, a stirring piece is provided in the inner container, and the stirring piece can be connected to a blade, and when the blade rotates, the stirring piece is driven to rotate axially. In this embodiment, a stirring piece can be provided in the inner container, and after the inner container is placed, the stirring piece and the blade are connected to rotate axially, which is more conducive to desugaring.

[0030] In one example, the food processing machine may further include: a water tank, a motor, an automatic water inlet device and an automatic water outlet device, which can automatically fill and drain water. In addition, the motor can drive the blade to rotate. In this embodiment, it can be applied to a food processing machine with automatic drainage and water inlet functions, and can effectively provide automated realization of slurry filtration and water addition, which is simpler than the traditional complex process that requires manual filtration.

[0031] In one example, the food processor may further include: a pulp receiving cup and a waste water box (residual water box), wherein the pulp receiving cup is used to receive the discharged pulp (such as rice soup), and the residual water box is used to receive the waste water discharged after cooking. In this embodiment, the pulp enters the pulp receiving cup, and the cooking water enters the waste water box, so that the nutritious rice soup and the waste water can be distinguished, and the nutritious rice soup is not wasted.

[0032] The food processor may further include: a main control chip for executing the method for making desugared rice of the food processor shown in the following embodiment. The main control chip may be a single chip microcomputer (MCU).

[0033] based on Figure 1 The food processor shown in the figure, the embodiment of the present invention provides a method for making desugared rice using a food processor, Figure 2 A flowchart of a method for making desugared rice using a food processor provided by an exemplary embodiment of the present invention is shown in FIG. Figure 2 As shown, the method may include:

[0034] S201: Desugaring stage: Control the blade to rotate at a preset speed. The preset speed rotation is used to rotate the water flow in the cup body and raise the water level, so that the water in the cup body flows into the inner pot, and the rotating water flow drives the rice grains in the inner pot to rotate and collide, so that the macromolecular chains on the surface of the starch particles in the rice grains fall off and enter the aqueous solution.

[0035] In practical applications, the nutrients in rice mainly exist in the form of starch, which includes amylose. The orderly arranged macromolecular chains in amylose make it difficult for water molecules to penetrate into the interior of the particles.

[0036] In this embodiment, a desugaring stage is added at the initial stage of rice production to reduce the starch polysaccharide in the rice. Stirring is added during the desugaring stage, and the blade rotates at a preset speed to rotate the water flow in the cup body, and the water level in the cup body can be raised by stirring. When the water rises, it can enter the inner pot from the opening on the side and fall back to rinse the rice. The rotating water flow drives the rice in the inner pot to rotate and collide, enhancing the fluidity and collision of the rice grains, increasing the contact area between the rice grains and water, making it easier for the macromolecular chains on the surface of the starch particles to fall off and enter the aqueous solution, and effectively improving the dissolution rate of the starch.

[0037] In this embodiment, water is added to the inner pot with stirring. When the starch in the rice grains in the inner pot comes into contact with water, water molecules enter the starch granules by osmosis, and the starch molecules absorb water and swell, thereby weakening the intermolecular forces in the starch granules, and the starch molecules fall off and disperse into the aqueous solution.

[0038] In addition, in this embodiment, during the sugar removal stage, the water level in the cup body is raised or lowered by rotating the blade at a preset speed, without adjusting the power, and the control of the rise and fall is more reliable. The water level can be raised by stirring, which can reduce the amount of water intake and save water. The higher the rotation speed of the blade, the higher the water level rises after stirring.

[0039] In one example, it can be applicable to a food processor that does not have an automatic water adding function. After the user manually adds water, the rice making program is started and the sugar removal stage is entered.

[0040] In one example, it can be applicable to a food processor with automatic water adding function, after or when water is automatically added, the rice making program is started and the sugar removal stage is entered.

[0041] S202: Steaming stage: controlling the heating device to heat so as to steam the rice grains in the inner pot.

[0042] In this embodiment, after the stirring in the desugaring stage, the steaming stage can be entered to heat and mature the rice grains in the inner pot.

[0043] In one example, the cooking stage may be constant temperature cooking: the heating device is controlled to generate steam after heating, and the steam passes through the openings on the side wall of the inner pot to heat and cook the rice at a constant temperature. The constant temperature cooking time may be 20 minutes.

[0044] The method for making desugared rice using a food processor provided by an embodiment of the present invention dissolves the starch in the rice grains in water by stirring and heating, which helps to remove the starch polysaccharides in the rice grains, reduce sugar intake, and thus reduce the starch polysaccharides in the rice. In addition, mechanical beating of the water flow is added during the desugaring stage, which increases the fluidity of the water, the fluidity of the rice and the contact area with the water, and improves the elution efficiency of the starch compared to conventional technical means of washing the rice out by soaking or heating the rice under negative pressure.

[0045] In an exemplary embodiment of the present invention, when controlling the blade to rotate at a preset speed during the desugaring stage, the method may further include:

[0046] The heating device is controlled to heat the water in the cup body to a preset temperature, the preset temperature range is 60-100° C. The water at the preset temperature is used to increase the solubility of starch in the rice grains.

[0047] In actual applications, the nutrients in rice mainly exist in the form of starch, which also includes amylopectin. Due to the large molecular chain effect, amylopectin will only absorb water and swell at low temperatures (below the gelatinization start temperature of about 60°C), and the starch molecular chains are not easy to enter the water.

[0048] In this embodiment, during the stirring in the desugaring stage, the water temperature can be heated to 60-100° C. by a heating device to accelerate the starch (branched starch) particles to absorb water, expand and rupture, and increase the solubility of the starch.

[0049] In this embodiment, stirring and heating can be performed simultaneously during the desugaring stage, or stirring can be performed first and then heating, or heating can be performed first and then stirring.

[0050] In this embodiment, the starch in the rice grains is dissolved in water by stirring and heating during the desugaring stage, which helps to remove the starch polysaccharides in the rice grains and reduce sugar intake, thereby reducing the starch polysaccharides in the rice.

[0051] In one example, Figure 3 A flowchart of a method for making desugared rice using a food processor provided by an exemplary embodiment of the present invention is shown in FIG. Figure 3 As shown, in the sugar removal stage, controlling the heating device to heat the water in the cup body to a preset temperature may include S301 and S302.

[0052] In this embodiment, the stage heating can be divided into two stages of heating: a low-temperature stirring stage and a high-temperature stirring stage.

[0053] S301: Low-temperature stirring stage: After controlling the heating device to heat the water in the cup body to a first preset temperature at a first preset power, the heating is stopped for a first preset time, and during the first preset time, the blade is controlled to rotate at a first preset speed.

[0054] Among them, the value range of the first preset temperature can be 30°C to 55°C, and the first preset speed rotation at the first preset temperature is used to increase the impact force of the water flow, so that the amylose in the rice grains in the inner pot is detached by physical external force.

[0055] In this embodiment, stirring at a low temperature stage (temperature below 60° C.) can increase the impact force of the water flow, causing the amylose in the rice to fall off due to physical external force. Specifically, the stirring may include:

[0056] The water is heated at full power to a temperature T1, which can range from 30°C to 55°C. When the temperature sensor detects that the water has reached a predetermined temperature, the heating is stopped for a time t1, which can range from 5 to 15 minutes. During the soaking period of t1, the blade operates periodically at a rated speed p1, which can range from 1 minute to 2 minutes, with an interval time of 0 seconds to 30 seconds, and a speed range of p1 of 3000RPM to 5000RPM.

[0057] In this embodiment, during the soaking time period t1, the blades are periodically rotated at a rated speed p1, which can increase the impact force of the water flow and cause the amylose in the rice to fall off due to physical external force.

[0058] S302: High temperature stirring stage: After controlling the heating device to heat the water in the cup body to a second preset temperature at a second preset power, the heating is stopped for a second preset time, and during the second preset time, the blade is controlled to rotate at a second preset speed.

[0059] The second preset temperature may range from 85°C to 100°C, and the second preset speed rotation at the second preset temperature is used to heat the amylopectin in the rice grains in the inner pot, causing it to absorb water, swell and fall off.

[0060] The first preset power is greater than the second preset power, and the first preset speed is less than the second preset speed.

[0061] In this embodiment, stirring is performed at a high temperature stage (temperature greater than or equal to 60° C.), i.e., after heating, because the amylopectin in the rice absorbs water and swells due to the heating effect, increasing stirring at this time can help the amylopectin to dissolve and fall off.

[0062] In one example, the second preset power may be a variable speed power that is first large and then small, and controlling the heating device to heat the water in the cup body to a second preset temperature with the second preset power may include:

[0063] After controlling the heating device to heat the water in the cup body to the third preset temperature at the third preset power, the power of the heating device is reduced, and the heating device is controlled to heat the water in the cup body to the second preset temperature at the fourth preset power; wherein the value range of the third preset temperature can be 60°C to 85°C.

[0064] In this embodiment, the high-temperature stirring stage can be heated by using a variable speed power that is first high and then low to improve the desugaring effect, which may specifically include:

[0065] When time t1 is over, the heating device is controlled to heat with the third preset power W1, and when it is heated to the third preset temperature T2, the heating power is reduced, and the heating device is controlled to continue heating with the fourth preset power W2, and heated to the second preset temperature T3.

[0066] Among them, the power range of W1 can be 900W to 1500W, and the power range of W2 can be 600W to 800W. The average power of W2 is lower than W1, ensuring that the water will not boil too violently and touch the rice grains during heating. The temperature range of T2 can be 60℃ to 85℃, and the temperature range of T3 can be 85℃ to 100℃. The time of the high-temperature stirring stage can be controlled at t2, and the time range of t2 can be 10 minutes to 20 minutes. During the heating and stirring stage of t2, it operates periodically at the rated speed p2, the operation time can be 1 minute to 2 minutes, the interval time can be 0 seconds to 30 seconds, and the speed range of p2 can be 1000RPM to 3000RPM.

[0067] In this embodiment, during the heating and stirring stage t2, the rice is operated periodically at the rated speed p2, so that the amylopectin in the rice is affected by the heating effect, absorbs water and swells, which helps the amylopectin to dissolve and fall off.

[0068] In an alternative embodiment, heating without stirring is performed in the low temperature stage (temperature below 60°C), and heating and stirring are performed simultaneously in the high temperature stage (temperature higher than or equal to 60°C). In this way, the rice starch is simultaneously subjected to the external force of the water flow collision and the heating of the aqueous solution in the high temperature stage, and both the amylose and the amylopectin are shed to varying degrees, thereby improving the desugaring effect.

[0069] In an alternative embodiment, heating without stirring is performed in the low temperature stage (temperature below 60°C), and heating is performed first in the high temperature stage (temperature higher than or equal to 60°C), and stirring is added after heating to 85°C, so that the desugaring effect is more obvious.

[0070] In one example, the desugared rice slurry can be discharged after the high-temperature stirring stage of the desugaring stage, that is, after the end of time t2, for example, the desugared rice slurry can be automatically discharged into a slurry receiving cup for the user to drink. Since the rice soup after the high-temperature stirring stage of the desugaring stage contains not only polysaccharide carbohydrates, but also other soluble nutrients on the surface of the rice, such as vitamins, minerals, etc., the rice soup after the high-temperature stirring stage of the desugaring stage can be drunk by infants and young children with weak digestive ability or people with gastrointestinal discomfort.

[0071] In the method for making desugared rice using a food processor provided by an embodiment of the present invention, the heating in the desugaring stage includes two stages: low-temperature stirring and high-temperature stirring, which can heat quickly and accurately, increase starch solubility, and effectively improve starch dissolution rate. In addition, the low-temperature stirring stage can increase the impact force of the water flow, so that the straight-chain starch in the rice falls off due to physical external force, and the high-temperature stirring stage can cause the amylopectin in the rice to be affected by the heating effect, absorb water and swell, which is conducive to the dissolution and shedding of amylopectin.

[0072] In an exemplary embodiment of the present invention, the food processing machine may further include a water tank and an automatic water inlet device, and before controlling the blade to rotate at a preset speed in the desugaring stage, may further include:

[0073] Water is supplied from the water tank into the cup body multiple times through an automatic water supply device, the amount of water supplied each time is at least enough to cover the blades, and the total amount of water supplied multiple times is 6 to 10 times the weight of the rice grains in the inner pot.

[0074] In this embodiment, water is automatically added through the automatic water inlet device and the water tank of the food processor. Water can be inletted multiple times, with the total amount of water being 6-10 times the amount of rice, and the minimum total amount of water being not less than 500 mL, to ensure that the starch in the rice grains in the inner pot is in full contact with the water.

[0075] In this embodiment, the amount of water entering the cup body is affected by the shape, capacity and height of the inner container. If the amount of water entering the cup body is too little, the water flow cannot be stirred, and the water in the cup body cannot enter the inner container. In this embodiment, the amount of water entering the cup body at least covers the blade each time, and the stirring of the blade drives the water level to rise, which can ensure that the water in the cup body enters the inner container.

[0076] Among them, when water is added for the first time, the water amount added each time refers to the water amount added for the first time. When water is not added for the first time, the water amount added each time refers to the sum of the current water amount added and the previous water amounts added.

[0077] In one example, the difference between the height of each water intake and the height of the upper surface of the rice grains in the inner pot can be in the range of 0-8 cm. In this embodiment, the height difference between the water level line of the water intake in the desugaring stage and the upper surface of the rice grains in the inner pot is controlled in the range of 0 cm to 8 cm, and optionally, the height difference can be controlled in the range of 0 cm to 5 cm.

[0078] In one example, the amount of water entering can be reduced by increasing the stirring speed of the blade. The higher the stirring speed of the blade, the higher the water level rises after the water is stirred.

[0079] The method for making desugared rice using a food processor provided by an embodiment of the present invention can be applied to a food processor with automatic drainage and water inlet functions, effectively providing automation for adding water, reducing user operations, and improving user experience.

[0080] In an exemplary embodiment of the present invention, after the desugaring stage and before the cooking stage, the following may also be included:

[0081] Filtering high-sugar rice soup stage: The rice soup in the inner tank after desugaring is boiled and discharged for users to drink. The rice soup contains starch polysaccharides that fall off from rice grains.

[0082] In this embodiment, the desugared rice slurry can be discharged after the desugaring stage, for example, the desugared rice slurry can be automatically discharged into a slurry receiving cup for the user to drink. Since the rice soup after the desugaring stage contains not only polysaccharide carbohydrates, but also other soluble nutrients on the surface of the rice, such as vitamins, minerals, etc., the rice soup after the desugaring stage can be drunk by infants and young children with weak digestive ability or people with gastrointestinal discomfort.

[0083] In one example, the rice soup after the desugaring stage is discharged into the slurry receiving cup, and the cooking water after the cooking stage enters the waste water box, so that the nutritious rice soup and the waste water can be distinguished and the nutritious rice soup is not wasted.

[0084] The method for making desugared rice by a food processor provided by the embodiment of the present invention effectively provides an automated implementation of rice soup filtration based on the automatic water inlet function, which is simpler than the traditional complex process requiring manual filtration. In addition, the discharged rice soup is a low-sugar nutritious rice soup after the desugaring stage, which reduces the starch polysaccharide in the rice soup and can be drunk by infants and young children with weak digestive ability or people with gastrointestinal discomfort.

[0085] In an exemplary embodiment of the present invention, after the desugaring stage and before the cooking stage, the following may also be included:

[0086] Cold water flushing stage: water of a fourth preset temperature is injected into the cup body from the water tank through an automatic water inlet device and then discharged. The fourth preset temperature ranges from 0°C to 25°C. The water of the fourth preset temperature is used to rinse the rice grains in the liner and cool the rice instantly, so that the starch molecules in the rice grains are ordered and precipitated.

[0087] In this embodiment, the high-temperature rice can be subjected to a cold water washing process to reduce the temperature of the rice, change the starch structure and rearrange it, increase the content of slowly digestible starch and resistant starch, convert the starch in the rice into slowly digestible starch that is difficult to digest, slow down the rate of blood sugar rise, and increase satiety. Specifically, it may include:

[0088] Through the automatic water inlet function of the food processor, 300 ml of clean water is automatically added from the water tank after the desugaring stage and before the steaming stage, so that the clean water can be used to rinse the rice in the inner pot. Since the rice has been gelatinized and denatured after being cooked at high temperature in the desugaring stage, adding cold water to rinse the rice will cause the rice to be instantly cooled, and the starch structure of the rice will be rearranged, which will help the ordering and precipitation of starch molecules, and increase the content of slowly digestible starch and resistant starch in the rice. When slowly digestible starch is ingested by the human body, it takes a long time to be digested and hydrolyzed into glucose. Therefore, under the same conditions, it can slow down the rise of blood sugar.

[0089] The method for making desugared rice using a food processor provided in an embodiment of the present invention is based on an automatic water inlet function and adds a cold treatment process of rinsing hot rice with cold water, which helps to form slowly digestible starch and resistant starch in the rice, slows down the rate of increase in the user's blood sugar and increases satiety.

[0090] In an exemplary embodiment of the present invention, before the desugaring stage, the following steps may also be included:

[0091] Rice washing stage: The preset amount of flushing water is added from the water tank into the cup body through the automatic water inlet device, and the rotation of the blade is controlled to rinse the rice grains in the inner pot.

[0092] In this embodiment, different amounts of flushing water are automatically added according to the amount of rice grains in the inner pot, and the blades are controlled to stir and wash the rice at high speed. The blade speed range can be 8000RPM to 10000RPM to wash away the dust on the rice during industrial processing such as rice milling and shelling. Compared with manual rice washing, the rice washing time can be effectively controlled, and the rice washing is more efficient by high-speed water flow rotation, which reduces the loss of water-soluble nutrients.

[0093] Among them, the stirring time of the blade can be between 30 seconds and 60 seconds, which can effectively control the rice washing time, avoid the rice washing time being too long, which will cause a large loss of water-soluble vitamins in the rice starch layer, and avoid insufficient stirring of the rice washing, which will make the rice deposited at the bottom unable to contact with water and unable to wash off dust and dirt.

[0094] Among them, the preset flushing water volume can be 2 to 5 times the amount of rice, and the minimum water volume of the preset flushing water volume is not less than 200mL.

[0095] The method for making desugared rice using a food processor provided in an embodiment of the present invention can automatically wash rice based on an automatic water inlet function. Compared with manual rice washing, the rice washing time can be effectively controlled, and the rice washing is more efficient by rotating the rice with high-speed water flow, thereby reducing the loss of water-soluble nutrients.

[0096] Figure 4 A flowchart of a method for making desugared rice using a food processor provided by an exemplary embodiment of the present invention, Figure 5 This is a schematic diagram of the cooking process temperature and time of desugared rice. Figure 6 The schematic diagram of the power and time of the cooking process of desugared rice is shown in FIG. Figures 4 to 6 As shown, it may specifically include:

[0097] S401: Put rice into the inner pot and put it into the food processor.

[0098] In this embodiment, the food processor may include a food processor.

[0099] S402: Rice washing stage: adding a certain amount of water and stirring to wash the rice.

[0100] S403: Desugaring stage: adding a large amount of water, heating and stirring to remove part of the starch polysaccharides from the rice.

[0101] S404: Filtering high-sugar rice soup stage: The rice soup is boiled and automatically discharged into the slurry receiving cup.

[0102] S405: Cold water rinsing stage: Add a small amount of water to rinse the rice.

[0103] S406: Constant temperature cooking stage: heating and cooking the rice at a constant temperature until cooked.

[0104] S407: Draining waste water Rice completion stage: Drain the remaining waste water into the waste water box.

[0105] In this embodiment, during the cold water rinsing stage and the constant temperature cooking stage, water in the water tank is automatically added first, and the heating device is controlled to heat at W1 power, and after heating to 95-100° C., heating is continued at W2. The average power of W2 is lower than W1, and the water will not boil too violently and touch the rice grains during heating.

[0106] The desugared rice produced by the desugared rice production method provided in this embodiment can reduce the starch polysaccharides in the rice. Table 1 is a comparison table of the nutritional physicochemical indicators of the desugared rice produced based on the method of the embodiment of the present invention and ordinary rice. As shown in Table 1, compared with ordinary rice, the reducing sugar of the desugared rice is reduced by 45%, the dry basis starch is reduced by 9%, the proportion of fast-digestible starch is reduced by 2%, the proportion of slowly digestible starch is increased by 3%, and the proportion of resistant starch is increased by 44%.

[0107] Table 1

[0108]

[0109] Reducing sugars refer to monosaccharides with free aldehyde or ketone groups and disaccharides with free aldehyde groups in their molecules. In the rice making process, reducing sugars mainly come from starch decomposition. Compared with starch, reducing sugars are easier to decompose and absorb. The higher the content of reducing sugars, the faster the blood sugar rises after entering the blood.

[0110] Fast-digestible starch refers to starch that is digested faster in the small intestine after being ingested by the human body, followed by slowly digestible starch, and finally resistant starch. The faster the digestion rate, the faster it is broken down into monosaccharides and enters the blood, affecting the increase in blood sugar.

[0111] It will be appreciated by those skilled in the art that all or some of the steps, systems, and functional modules / units in the methods disclosed above may be implemented as software, firmware, hardware, and appropriate combinations thereof. In hardware implementations, the division between the functional modules / units mentioned in the above description does not necessarily correspond to the division of physical components; for example, a physical component may have multiple functions, or a function or step may be performed by several physical components in cooperation. Some or all components may be implemented as software executed by a processor, such as a digital signal processor or a microprocessor, or implemented as hardware, or implemented as an integrated circuit, such as an application-specific integrated circuit. Such software may be distributed on a computer-readable medium, which may include a computer storage medium (or non-transitory medium) and a communication medium (or temporary medium). As known to those skilled in the art, the term computer storage medium includes volatile and non-volatile, removable and non-removable media implemented in any method or technology for storing information (such as computer-readable instructions, data structures, program modules, or other data). Computer storage media include, but are not limited to, RAM, ROM, EEPROM, flash memory or other memory technology, CD-ROM, digital versatile disks (DVD) or other optical disk storage, magnetic cassettes, magnetic tapes, magnetic disk storage or other magnetic storage devices, or any other medium that can be used to store the desired information and can be accessed by a computer. In addition, it is well known to those of ordinary skill in the art that communication media typically contain computer-readable instructions, data structures, program modules, or other data in a modulated data signal such as a carrier wave or other transport mechanism, and may include any information delivery media.

Claims

1. A method for making desugared rice using a food processor, the food processor comprising a cup body and a heating device, the cup body being provided with a blade and an inner pot for holding rice grains to be steamed, the inner pot side wall being provided with an opening, and water in the cup body flowing into the inner pot through the opening, characterized in that: The method comprises: Desugaring stage: the blade is controlled to rotate at a preset speed, and the preset speed rotation is used to rotate the water flow in the cup body and raise the water level, so that the water in the cup body flows into the inner pot, and the rotating water flow drives the rice grains in the inner pot to rotate and collide, so that the macromolecular chains on the surface of the starch particles in the rice grains fall off and enter the aqueous solution; Controlling the heating device to heat the water in the cup body to a preset temperature includes: Low-temperature stirring stage: after controlling the heating device to heat the water in the cup body to a first preset temperature at a first preset power, the heating is stopped for a first preset time, and during the first preset time, the blade is controlled to rotate at a first preset speed; the first preset temperature has a value range of 30°C to 55°C, and the blade is rotated at a first preset speed at the first preset temperature to increase the impact force of the water flow, so that the amylose in the rice grains in the inner pot is physically forced to fall off; High-temperature stirring stage: after controlling the heating device to heat the water in the cup body to a second preset temperature at a second preset power, the heating is stopped for a second preset time, and during the second preset time, the blade is controlled to rotate at a second preset speed; the second preset temperature has a value range of 85° C. to 100° C., and the blade is rotated at a second preset speed at the second preset temperature so that the amylopectin in the rice grains in the inner pot is affected by the heating effect, absorbs water, swells, and falls off; Wherein, the first preset power is greater than the second preset power, and the first preset speed is less than the second preset speed; Steaming stage: the heating device is controlled to heat to steam the rice grains in the inner pot.

2. The method according to claim 1, characterized in that When the blade is controlled to rotate at a preset speed during the desugaring stage, the method further comprises: The preset temperature ranges from 60 to 100° C., and the water at the preset temperature is used to increase the solubility of starch in rice grains.

3. The method according to claim 1, characterized in that: The second preset power is a variable speed power that increases first and decreases later, and the controlling the heating device to heat the water in the cup body to a second preset temperature at the second preset power includes: After the heating device is controlled to heat the water in the cup to a third preset temperature at a third preset power, the power of the heating device is reduced, and the heating device is controlled to heat the water in the cup to a second preset temperature at a fourth preset power; Wherein, the third preset temperature ranges from 60°C to 85°C.

4. The method according to any one of claims 1 to 3, characterized in that: The food processor also includes a water tank and an automatic water inlet device. Before controlling the blade to rotate at a preset speed in the desugaring stage, the method also includes: The automatic water inlet device is used to supply water from the water tank into the cup body for multiple times, the amount of water supplied each time at least covers the blade, and the total amount of water supplied for multiple times is 6 to 10 times the weight of the rice grains in the inner pot.

5. The method according to claim 4, characterized in that The difference between the height of each water inlet and the height of the upper surface of the rice grains in the inner pot ranges from 0 to 8 cm.

6. The method according to any one of claims 1 to 3, characterized in that: After the desugaring stage and before the cooking stage, the method further comprises: High-sugar rice soup filtering stage: The rice soup in the inner tank after desugaring is boiled and then discharged for users to drink. The rice soup contains starch polysaccharides that fall off from rice grains.

7. The method according to claim 4, characterized in that After the desugaring stage and before the cooking stage, the method further comprises: Cold water flushing stage: water of a fourth preset temperature is injected into the cup body from the water tank through the automatic water inlet device and then discharged. The fourth preset temperature ranges from 0°C to 25°C. The water of the fourth preset temperature is used to flush the rice grains in the inner tank and cool the rice instantly, so as to order and precipitate the starch molecules in the rice grains.

8. A food processing machine, characterized in that: It comprises a cup body and a heating device, wherein the cup body is provided with a blade and an inner pot for holding rice grains to be steamed, and a side wall of the inner pot is provided with an opening, and water in the cup body flows into the inner pot through the opening; The food processor also includes: a main control chip for executing the method for making desugared rice by a food processor as described in any one of claims 1-7.

9. The food processor according to claim 8, characterized in that A stirring piece is arranged in the inner pot, and the stirring piece is connected to the blade. When the blade rotates, the stirring piece is driven to rotate axially.

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