A control method of a cooking appliance for cooking rice and a cooking appliance

Abstract

The application discloses a control method for cooking rice by a cooking utensil and the cooking utensil. The cooking utensil comprises an inner container for cooking rice, a heating device, a temperature sensor and a fan. The control method comprises a low-temperature water absorption stage, a heating temperature rising stage, a boiling stage, a high-temperature rice stewing stage and a fan cooling temperature reducing stage. The boiling stage comprises at least one boiling gradient control stage. In the boiling gradient control stage, the heating device is controlled to heat the bottom temperature of the inner container, so that the temperature rising rate of the bottom temperature of the inner container is in a required rate range. After the bottom temperature of the inner container reaches a boiling gradient temperature detected by the temperature sensor, the heating device and the fan are jointly controlled to maintain the bottom temperature of the inner container. When the time length during which the bottom temperature of the inner container is at the boiling gradient temperature is greater than a preset gradient stage time length, the heating device is turned off, and the fan is controlled to work, so that the bottom temperature of the inner container returns to an initial bottom temperature of the initial boiling stage.

Description

TECHNICAL FIELD

[0001] The present application relates to the technical field of household appliances, in particular to a control method for cooking rice by a cooking appliance and the cooking appliance. BACKGROUND

[0002] In the technical field of household appliances, cooking appliances such as electric rice cookers are widely used for cooking rice. With the increasing pursuit of rice taste and quality by consumers, how to cook rice with good taste and quality has become the focus of industry research. Traditional electric rice cookers often use constant heating and temperature control during cooking, which limits the further improvement of rice taste and flavor to some extent.

[0003] In particular, when cooking with a thin inner container, the problem of uneven heat distribution is particularly prominent due to the poor heat conduction performance of materials such as stainless steel. This can cause the local temperature at the bottom of the inner container to be too high, making the rice prone to yellowing, and thus affecting the taste and flavor of the rice. In addition, improper cooking temperature and time control can also cause excessive Maillard reaction, producing undesirable flavor substances, and even generating harmful substances such as 5-hydroxymethyl furfural and acrylamide, which pose a potential threat to human health.

[0004] Therefore, how to accurately control the temperature and heating rate during the boiling stage to avoid yellowing at the bottom of the rice and improve the taste and nutritional value has become an important topic in the development of current electric rice cookers. SUMMARY

[0005] The present application provides a control method for cooking rice by a cooking appliance and the cooking appliance to solve at least one of the above technical problems.

[0006] The technical solution adopted by the present application is as follows:

[0007] On the one hand, a control method for cooking rice by a cooking appliance, the cooking appliance comprising an inner container for cooking rice, a heating device, a temperature sensor, and a fan, the control method comprising: a low-temperature water absorption stage, a heating temperature rising stage, a boiling stage, a high-temperature braising stage, and a fan cooling stage, the boiling stage comprising at least one boiling gradient control stage; in the boiling gradient control stage, the heating device is controlled to heat the bottom temperature of the container so that the heating rate of the bottom temperature of the container is within a required rate range; after the temperature sensor detects that the bottom temperature of the container reaches a boiling gradient temperature, the heating device and the fan are jointly controlled to maintain the bottom temperature of the container; when the duration of the bottom temperature of the container at the boiling gradient temperature is greater than a preset gradient stage duration, the heating device is turned off and the fan is controlled to work so that the bottom temperature of the container returns to an initial bottom temperature of the initial boiling stage.

[0008] In an implementation of the present application, the control of the heating device to heat the bottom temperature of the inner container includes: controlling the heating device to heat the bottom temperature of the inner container at a heating power W1.

[0009] In an implementation of the present application, the linkage control of the heating device and the fan to maintain the bottom temperature of the inner container at the maintenance power includes: controlling the heating device to maintain the bottom temperature of the inner container at a maintenance power W2, and controlling the fan to work at a maintenance rotating speed N1 to avoid the bottom temperature of the inner container overshooting the boiling gradient temperature; wherein W1>W2.

[0010] In an implementation of the present application, the control of the fan includes: controlling the fan to work at a cooling rotating speed N2; wherein N1<N2.

[0011] In an implementation of the present application, the boiling stage includes four boiling gradient control stages, which are: a starch fat complex decomposition stage, a water evaporation stage, a reaction stage, and a taste improvement stage; the starch fat complex decomposition stage is used to dissolve and separate the starch fat complex in the rice by controlling the bottom temperature of the inner container at a corresponding first boiling gradient temperature; the water evaporation stage is used to evaporate the excess water in the rice to control the water content of the rice and to degrade the fat separated in the starch fat complex decomposition stage by controlling the bottom temperature of the inner container at a corresponding second boiling gradient temperature; the reaction stage is used to adjust the Maillard reaction and thermal degradation reaction of the rice to stimulate the aroma of the rice by controlling the bottom temperature of the inner container at a corresponding third boiling gradient temperature; and the taste improvement stage is used to avoid uneven stratification of the water content of the rice at the bottom of the inner container caused by the excessive local temperature at the bottom of the inner container, and to control the Maillard reaction to stay in the early or progress stage to avoid the generation of harmful substances by controlling the bottom temperature of the inner container at a corresponding fourth boiling gradient temperature.

[0012] In an implementation of the present application, the first boiling gradient temperature is 90-100℃, the second boiling gradient temperature is 100-110℃, the third boiling gradient temperature is 110-120℃, and the fourth boiling gradient temperature is 120-130℃.

[0013] In an implementation of the present application, the first gradient stage corresponding to the starch fat complex decomposition stage lasts for 1-3 minutes; the second gradient stage corresponding to the water evaporation stage lasts for 1-3 minutes; the third gradient stage corresponding to the reaction stage lasts for 3-5 minutes; and the fourth gradient stage corresponding to the taste improvement stage lasts for 3-5 minutes.

[0014] In an implementation of the present application, the demand rate interval is 4-7℃ per minute.

[0015] In an implementation form of the application, W1 is 600 W to 800 W and W2 is 400 W.

[0016] In another aspect, a cooking appliance includes an inner pot for cooking rice, a heating device, a temperature sensor, a fan, and a memory and a processor, characterized in that the memory stores a computer program which is run on the processor; the processor implements the steps in the above method when executing the program.

[0017] In the embodiments of the application, by controlling the temperature rising rate, boiling gradient temperature and time in the boiling stage, the thin inner pot can also cook rice with rich aroma and uniform appearance color. Specifically, according to the different flavor products in different stages of Maillard reaction, the rice cooking process is controlled in the early and development stages of Maillard reaction, so as to obtain Maillard flavor products such as 2-acetyl-pyrroline (2-AP), pyrazine and furfural, thereby improving the appearance and aroma quality of rice. In addition, the temperature rising rate is controlled to be 4-7 ℃ / min, on the one hand, it avoids the excessive extension of starch molecules in rice from outside to inside, so that the gel network structure of starch is too large, the structure is loose, the rice is soft and loses elasticity, on the other hand, it also avoids the increase of rice hardness caused by too fast temperature rising rate, and makes the water in the pot form a convection to drive the rice to roll, which leads to the poor uniformity of the whole pot. At the same time, in the boiling stage, according to the influence of temperature on the progress of Maillard reaction, the bottom temperature of the pot is controlled to be 100-130 ℃, the upper and lower limits of the four temperature stages in the boiling stage are limited by the program, and the fan is combined to avoid temperature overshoot, so as to ensure that the temperature reaches the top and maintains at the preset value, then the heating is turned off and the air flow is increased to cool down, the above steps are repeated, forming a ladder-shaped temperature rising trend, improving the color and aroma of rice cooked by the thin inner pot, and improving the palatability of rice. BRIEF DESCRIPTION OF DRAWINGS

[0018] The accompanying drawings, which are included to provide a further understanding of the application and are incorporated in and constitute a part of this application, illustrate embodiments of the application and serve to explain the principles of the application, and do not limit the application in any way. In the drawings:

[0019] Figure 1 A boiling gradient control stage flow chart is provided for the embodiments of the application;

[0020] Figure 2 A boiling gradient control stage bottom temperature change schematic diagram is provided for the embodiments of the application;

[0021] Figure 3 A temperature change schematic diagram of the existing cooking appliance cooking rice is provided for the embodiments of the application;

[0022] Figure 4 A temperature change schematic diagram of the cooking appliance cooking rice is provided for the embodiments of the application;

[0023] Figure 5 A process optimization before and after the volatile substances and yellowing degree comparison schematic diagram of rice provided by the embodiment of the application;

[0024] Figure 6 A structure block diagram of a cooking utensil provided by the embodiment of the application;

[0025] Figure 7 A structure schematic diagram of a cooking utensil provided by the embodiment of the application. DETAILED DESCRIPTION

[0026] In order to more clearly illustrate the overall concept of the application, the following will be described in detail with reference to the accompanying drawings.

[0027] In the following description, a lot of specific details are set forth in order to facilitate a thorough understanding of the application, but the application can also be implemented in other ways different from those described herein, therefore, the protection scope of the application is not limited by the specific embodiments disclosed below.

[0028] In addition, in the description of the application, it should be understood that the terms "top", "bottom", "inner", "outer", "axial", "radial", "circumferential" and the like indicate the orientation or positional relationship based on the orientation or positional relationship shown in the drawings, and are only for the convenience of describing the application and simplifying the description, and do not indicate or imply that the device or element referred to must have a particular orientation, be constructed and operated in a particular orientation, therefore, it cannot be understood as a limitation to the application.

[0029] In the present application, unless otherwise explicitly specified and limited, the terms "mounting", "connecting", "connecting", "fixing" and the like should be understood broadly, for example, it can be fixed connection, or detachable connection, or integral; it can be mechanical connection, or electrical connection, or communication; it can be directly connected, or indirectly connected through intermediate medium, it can be the internal communication of two elements or the interaction relationship of two elements. For those skilled in the art, the specific meaning of the above terms in the present application can be understood according to the specific circumstances.

[0030] In the present application, unless specifically stated and limited otherwise, a first feature is "on" or "under" a second feature can mean that the first and second features are in direct contact, or the first and second features are in indirect contact through an intermediate medium. In the description of the specification, the description of the terms "embodiment", "example", "one embodiment", "exemplary" or "specific example" and the like means that the specific features, structures, materials or characteristics described in connection with the embodiment or example are included in at least one embodiment or example of the present application. In the present specification, the illustrative description of the above terms does not necessarily refer to the same embodiment or example. Moreover, the specific features, structures, materials or characteristics described can be combined in any suitable manner in any one or more embodiments or examples.

[0031] It should be noted that the stainless steel liner is increasingly widely used in cooking utensils (which can include but is not limited to electric rice cookers, electric pressure cookers, etc.), which has the advantages of no coating, resistance to brushing, etc., and is loved by consumers. However, stainless steel has poor thermal conductivity and low heat enthalpy. Directly contacting the heat source, the temperature rises quickly and the heat is high, and the rice is easy to turn yellow; and reducing the temperature will lead to insufficient heat, poor cooking effect of rice elasticity, aroma, etc. and even undercooked. The thermal conductivity of stainless steel is 16-27 W / (m·K), and the diffusion coefficient of stainless steel is lower than that of copper and aluminum, and even not as good as cast iron. Because of its poor heat transfer performance and uneven thermal conductivity, if the liner is too thin (thickness less than 1.5mm), the heat will directly enter the rice instead of diffusing through the inclined surface first, causing local temperature to be too high, and the rice to turn yellow. The yellow rice absorbs more energy from the outside and quickly turns brown and generates a burnt flavor of rice flavor; if you want to improve the cooking effect, you need to thicken the liner to give the heat enough time to rise, and under the premise of not changing the thickness of the liner, you can only balance the influence of the liner on the rice cooking by external means (program and fan) to control the yellowness of the bottom rice to three levels of brown.

[0032] The yellowing of rice is mainly due to insufficient water at the bottom of the liner, and the local temperature is too high, which leads to the Maillard reaction entering the later stage to produce brown pigment ― melanoidin, and burnt flavor. The main raw materials of burnt flavor substances are reducing monosaccharides, disaccharides in rice, and free amino acids. The common way to avoid rice yellowing is to slow down the temperature rising rate and low temperature boiling. Slowing down the temperature rising rate will reduce the elasticity of the rice and make it less palatable, and low temperature will slow down the Maillard reaction and reduce the aroma of the rice. However, too high a temperature will not only produce bitter and other undesirable flavors, but also produce harmful factors such as 5-hydroxymethyl furfural, acrylamide, and heterocyclic amines, which are harmful to health.

[0033] To solve at least one of the above technical problems, the present application provides a control method for cooking rice by a cooking utensil and a cooking utensil.

[0034] In an embodiment of the present application, the control method for cooking rice by a cooking appliance, the applied cooking appliance comprises an inner container for cooking rice, a heating device, a temperature sensor, and a fan. The control method specifically comprises the following five stages, namely, a low-temperature water absorption stage, a heating temperature rising stage, a boiling stage, a high-temperature rice stewing stage, and a fan cooling stage.

[0035] In the low-temperature water absorption stage, the main purpose is to allow the rice to fully absorb water, so that the starch and protein in the rice can fully swell, preparing for the subsequent heating process. By maintaining a low temperature, it can ensure that the rice absorbs water uniformly, avoiding the cracking or undercooking of the rice due to rapid heating.

[0036] In the heating temperature rising stage, the heating device starts to work to heat the rice. By controlling the power and heating time of the heating device, uniform heating of the rice can be achieved, avoiding local overheating that can cause yellowing or undercooking. At the same time, the temperature sensor monitors the temperature in the inner container in real time to ensure that the temperature rises according to the preset curve.

[0037] In the high-temperature rice stewing stage, the main purpose is to allow the rice to further cook thoroughly at high temperature, making it soft and delicious. By maintaining a high temperature for a period of time, the starch in the rice can be more fully gelatinized, thereby improving the taste and digestibility of the rice.

[0038] In the fan cooling stage, after the cooking is completed, the fan starts to work to rapidly cool the inner container. This can avoid the deterioration of the rice due to long-term high temperature, and also allows the rice to reach the appropriate eating temperature as soon as possible.

[0039] The boiling stage is one of the most critical stages in the cooking process, during which the rice begins to boil and water evaporates, and the taste and aroma of the rice are gradually formed. In order to avoid yellowing of the bottom of the rice, the control method for cooking rice by a cooking appliance proposed in the present application includes at least one boiling gradient control stage in the boiling stage. By precisely controlling the temperature rising rate and temperature holding time of the bottom of the container, as well as the linkage control of the heating device and the fan, it can ensure that the rice is heated uniformly during the boiling process, avoiding local high temperature that can cause yellowing. At the same time, through multiple boiling gradient control, the aroma of the rice can be further stimulated, and the taste can be improved.

[0040] The control method for cooking rice by a cooking appliance in the boiling stage of the present application will be described below with reference to the accompanying drawings.

[0041] Figure 1 A boiling gradient control stage flow chart is provided for the embodiment of the present application. As shown in Figure 1 the boiling gradient control stage provided by the embodiment of the present application specifically comprises the following steps:

[0042] Step 101, control the heating device to heat the bottom temperature of the inner container, so that the heating rate of the bottom temperature of the inner container is within the required rate range;

[0043] Step 102, after the temperature sensor detects that the bottom temperature of the inner container reaches the boiling gradient temperature, control the heating device and the fan to maintain the temperature of the bottom of the inner container;

[0044] Step 103, when the duration of the bottom temperature of the inner container at the boiling gradient temperature is greater than the preset gradient stage duration, turn off the heating device and control the fan to work, so that the bottom temperature of the inner container returns to the initial bottom temperature of the initial boiling stage.

[0045] It can be understood that in the process of cooking rice by a traditional cooking utensil, the boiling stage is prone to cause the local temperature of the bottom of the inner container to be too high due to the lack of precise temperature control, so that the rice is yellow, the taste is hard, and even a bitter taste is generated. Secondly, the uneven heating method may cause the degree of doneness of the whole pot of rice to be inconsistent, affecting the eating experience. Finally, the high temperature may also promote the generation of harmful substances such as 5-hydroxymethyl furfural and acrylamide, which poses a potential threat to human health.

[0046] In the boiling stage, the application controls the heating device to heat the bottom of the inner container, so that the heating rate of the bottom of the inner container is maintained within the required rate range. This precise control method can avoid the excessive extension of starch molecules in the rice, maintain the taste elasticity and palatability of the rice, and prevent the hardness of the rice from increasing.

[0047] In addition, the application sets different gradient temperatures and precisely controls the duration of each temperature stage by precisely maintaining the temperature of the bottom of the inner container through the linkage control of the heating device and the fan, so as to realize the fine management of the rice cooking process. When the temperature sensor detects that the bottom temperature of the inner container reaches the boiling gradient temperature, the power of the heating device and the speed of the fan are automatically adjusted to ensure that the temperature is stable within the preset gradient temperature range. This control method can effectively avoid the occurrence of temperature overshoot and local high temperature, and also helps to stimulate the aroma of the rice and promote the Maillard reaction to stay in the initial and progress stages, thereby generating more flavor products. Embodiment one:

[0048] In one possible implementation of the application, for the boiling gradient control stage, controlling the heating device to heat the bottom temperature of the inner container includes: controlling the heating device to heat the bottom temperature of the inner container at a heating power W1; linkage control of the heating device and the fan to maintain the temperature of the bottom of the inner container at a temperature maintaining power, including: controlling the heating device to maintain the temperature of the bottom of the inner container at a temperature maintaining power W2, and controlling the fan to work at a temperature maintaining speed N1 to avoid the bottom temperature of the inner container overshooting the boiling gradient temperature; controlling the fan to work, including: controlling the fan to work at a temperature lowering speed N2; wherein W1>W2, N1

[0049] In one embodiment, W1 is 600W to 800W, and W2 is 400W. By controlling the heating device to heat the bottom of the pot at a heating power W1, the heating rate of the bottom of the pot can be controlled to be within a desired rate range of 4 to 7℃ per minute.

[0050] It can be understood that the boiling gradient control phase of the present application can realize the change of the bottom temperature of the pot in a rectangular wave, as shown in the following table. Figure 2

[0051] In the embodiments of the present application, by setting W1 to a high power heating between 600W and 800W, the bottom temperature of the pot can be quickly raised to ensure that the rice can quickly reach the required cooking temperature, thereby shortening the cooking time and improving the cooking efficiency. When the bottom temperature of the pot reaches the preset boiling gradient temperature, the power of the heating device is reduced to W2 (for example, 400W), and the fan operates at a temperature maintaining speed N1 to effectively maintain the bottom temperature of the pot within the set gradient temperature range, avoiding excessive temperature that can cause the bottom of the rice to be yellow or produce harmful substances.

[0052] In actual application, when the temperature sensor detects that the bottom temperature of the pot reaches a certain boiling gradient temperature (such as 90℃, 100℃, 110℃, 120℃ or 130℃), the control system automatically switches to the temperature maintaining mode, at which time the heating device continues to heat at a lower power W2, and the fan operates at a temperature maintaining speed N1 to ensure that the bottom temperature of the pot does not continue to rise due to continued heating. This fine temperature control method not only ensures the cooking quality of the rice, but also effectively prevents energy waste and improves the energy efficiency ratio of the cooking appliance. When each boiling gradient control phase ends, the control system turns off the heating device and controls the fan to operate at a higher cooling speed N2 to quickly reduce the bottom temperature of the pot, preparing for the next boiling gradient control phase or cooking phase. This rapid cooling method helps to shorten the entire cooking cycle and improve the overall cooking effect of the rice.

[0053] For example, when the cooking appliance enters a certain boiling gradient control phase (such as the starch and fat complex decomposition phase) of the boiling phase, the heating device heats at a power W1 to quickly raise the bottom temperature of the pot to the boiling gradient temperature (such as 100℃) corresponding to the boiling gradient control phase. Once the temperature sensor detects that the temperature reaches this temperature, the power of the heating device is immediately reduced to W2, and the fan is started at a temperature maintaining speed N1 to maintain the temperature stable at this boiling gradient temperature, avoiding overshooting the boiling gradient temperature of the bottom temperature of the pot. After a preset gradient phase duration (such as 1 to 3 minutes), the heating device is turned off, and the fan speed is increased to N2 to quickly reduce the bottom temperature of the pot, preparing for the next gradient (such as the water evaporation phase).

[0054] ​In a possible implementation of the present application, the boiling stage includes four boiling gradient control stages, namely, a starch-fat complex decomposition stage, a water evaporation stage, a reaction stage, and a taste improvement stage. Embodiment Two

[0055] In an embodiment of the present application, the starch-fat complex decomposition stage is configured to dissolve and separate the starch-fat complex in the rice by controlling the bottom temperature of the pot to be at a corresponding first boiling gradient temperature.

[0056] In an embodiment, in the starch-fat complex decomposition stage, the heating device is controlled to heat the bottom temperature of the pot at a heating power W1, so that the heating rate of the bottom temperature of the pot is maintained at a required rate range of 4-7 ℃ per minute; after the temperature sensor detects that the bottom temperature of the pot reaches the first boiling gradient temperature (90-100 ℃), the heating device is controlled to maintain the bottom temperature of the pot at a temperature-maintaining power W2, and the fan is controlled to work at a temperature-maintaining speed N1, so as to avoid overshooting of the bottom temperature of the pot to the first boiling gradient temperature; when the bottom temperature of the pot is at the first boiling gradient temperature for a time longer than a preset gradient stage time (1-3 minutes), the heating device is turned off, and the fan is controlled to work at a cooling speed N2, so as to restore the bottom temperature of the pot to the initial bottom temperature of the initial boiling stage.

[0057] In an embodiment of the present application, in the starch-fat complex decomposition stage, the bottom temperature of the pot is precisely controlled, and the duration of each stage is precisely controlled, so that the starch-fat complex in the rice can be effectively decomposed, which is crucial for improving the taste and nutritional value of the rice in the subsequent cooking stages.

[0058] Specifically, in the heating stage, the heating device is controlled to heat at a heating power W1, so that the heating rate of the bottom temperature of the pot is maintained at a required rate range of 4-7 ℃ per minute, to ensure that the starch-fat complex in the rice can be gradually dissolved and separated at a suitable temperature, without causing the outer layer of the rice to harden too early due to too fast heating, thereby hindering the decomposition of the internal starch and fat. When the temperature sensor detects that the bottom temperature of the pot reaches the first boiling gradient temperature (for example, 95 ℃), the heating device is automatically switched to a temperature-maintaining mode, in which the power of the heating device is reduced to a temperature-maintaining power W2, and the fan is operated at a temperature-maintaining speed N1, to maintain the bottom temperature of the pot at a temperature close to the first boiling gradient temperature. This stable temperature environment is conducive to the decomposition of the starch-fat complex, and helps to avoid loss of nutrients due to too high temperature. After the bottom temperature of the pot is at the first boiling gradient temperature for a time longer than a preset gradient stage time (for example, 2 minutes), the heating device is turned off, and the fan is controlled to work at a cooling speed N2, to rapidly reduce the bottom temperature of the pot. This cooling process not only prepares the temperature for the next cooking stage, but also helps to prevent the quality of the rice from being degraded due to long-time high-temperature heating.

[0059] Through the above-mentioned precise temperature control and stage management, the cooking appliance of the present application can achieve a high-efficiency decomposition effect in the starch fat complex decomposition stage, laying a good foundation for the subsequent water evaporation, reaction and taste improvement stages. This refined cooking management method not only improves the taste and nutritional value of the rice, but also reduces the risk of harmful substance generation during the cooking process, providing the user with a healthier and more delicious rice product.

[0060] For example, when the cooking appliance enters the starch fat complex decomposition stage, the heating device is started at a heating power W1 of 600 W, and the bottom temperature of the pot is steadily raised at a rate of 5°C per minute. When the temperature reaches 95°C, the power of the heating device is automatically reduced to a temperature-maintaining power W2 of 400 W, and the fan is started at a temperature-maintaining speed N1 (for example, 1000 rpm) to maintain the temperature at about 95°C. After 2 minutes of temperature-maintaining treatment, the heating device is turned off, and the fan speed is increased to a cooling speed N2 (for example, 2000 rpm) to quickly reduce the bottom temperature of the pot to the starting temperature required for the next cooking stage. Example Three:

[0061] In an embodiment of the present application, the water evaporation stage is used to evaporate the excess water in the rice by controlling the bottom temperature of the pot to be at a corresponding second boiling gradient temperature, thereby controlling the water content of the rice, and also to degrade the fat separated in the starch fat complex decomposition stage.

[0062] In an embodiment, in the water evaporation stage, the heating device is controlled to heat the bottom temperature of the pot at a heating power W1, so that the heating rate of the bottom temperature of the pot is in the required rate interval of 4 to 7°C per minute; after the temperature sensor detects that the bottom temperature of the pot reaches the second boiling gradient temperature (100 to 110°C), the heating device is controlled to maintain the temperature of the bottom of the pot at a temperature-maintaining power W2, and the fan is controlled to work at a temperature-maintaining speed N1 to avoid overshooting the second boiling gradient temperature of the bottom temperature of the pot; when the duration of the bottom temperature of the pot at the first boiling gradient temperature is greater than the preset gradient stage duration (1 to 3 minutes), the heating device is turned off, and the fan is controlled to work at a cooling speed N2 to restore the initial bottom temperature of the pot to the initial boiling stage.

[0063] In an embodiment of the present application, the water evaporation stage can effectively evaporate the excess water in the rice and degrade the fat separated in the starch fat complex decomposition stage by precisely controlling the bottom temperature of the pot and the heating time, thereby obtaining rice with moderate water content and better taste.

[0064] Specifically, when the cooking enters the water evaporation stage, the control system first starts the heating device at a heating power W1, so that the bottom temperature of the pot steadily rises at a rate of 4-7°C per minute, to ensure that the water in the rice can gradually evaporate at a suitable temperature, while avoiding the hardening of the rice and the loss of nutrients due to rapid temperature rise. When the temperature sensor detects that the bottom temperature of the pot reaches the second boiling gradient temperature (e.g., 105°C), it automatically switches to the temperature maintenance mode, at which time the power of the heating device is reduced to the temperature maintenance power W2, and the fan operates at the temperature maintenance speed N1, to maintain the bottom temperature of the pot at a stable temperature near the second boiling gradient temperature. This stable temperature environment helps to continuously evaporate the excess water in the rice, and promotes the degradation of fat, making the rice more delicate and flavorful. After the bottom temperature of the pot has been at the second boiling gradient temperature for a preset gradient stage duration (e.g., 2 minutes), the heating device is turned off, and the fan is controlled to operate at the cooling speed N2, to rapidly reduce the bottom temperature of the pot. This cooling process prepares the temperature for the subsequent cooking stage, and also helps to maintain the quality and taste of the rice.

[0065] Notably, by precisely controlling the temperature and duration of each stage, the cooking appliance of the present application can achieve efficient evaporation and degradation in the water evaporation stage. This refined cooking management not only improves the taste and nutritional value of the rice, but also effectively prevents the rice from being too wet or too dry, providing users with more delicious and tasty rice products.

[0066] For example, when the cooking appliance enters the water evaporation stage, the heating device is started at a heating power W1 of 700W, so that the bottom temperature of the pot steadily rises at a rate of 6°C per minute. When the temperature reaches 105°C, the power of the heating device is automatically reduced to a temperature maintenance power W2 of 400W, and the fan is started at a temperature maintenance speed N1 (e.g., 1200 rpm) to maintain the temperature at around 105°C. After 2 minutes of temperature maintenance, the excess water in the rice is effectively evaporated, and the fat is further degraded. Subsequently, the heating device is turned off, and the fan speed is increased to the cooling speed N2 (e.g., 2200 rpm) to rapidly reduce the bottom temperature of the pot to the starting temperature required for the next cooking stage.

[0067] In actual application, according to different types of rice and cooking needs, the second boiling gradient temperature and the gradient stage duration can be flexibly adjusted to obtain more personalized cooking effects. For example, for rice that needs to be softer and more glutinous, the second boiling gradient temperature can be lowered or the gradient stage duration can be extended; for rice that needs to be drier and more crisp, the second boiling gradient temperature can be increased or the gradient stage duration can be shortened. This flexible cooking method provides users with a wider range of cooking options. Example Four:

[0068] In an embodiment of the present application, in the reaction stage, the bottom temperature of the pot is controlled to be at a corresponding third boiling gradient temperature, so as to adjust the Maillard reaction and thermal degradation reaction of the rice, thereby stimulating the aroma of the rice.

[0069] In an embodiment, in the reaction stage, the heating device is controlled to heat the bottom temperature of the pot at a heating power W1, so that the heating rate of the bottom temperature of the pot is in the required rate range of 4-7°C per minute; after the temperature sensor detects that the bottom temperature of the pot reaches the third boiling gradient temperature (110-120°C), the heating device is controlled to maintain the bottom temperature of the pot at a temperature-maintaining power W2, and the fan is controlled to work at a temperature-maintaining speed N1, so as to avoid overshooting of the bottom temperature of the pot to the third boiling gradient temperature; when the bottom temperature of the pot is at the first boiling gradient temperature for a time longer than the preset gradient stage time (3-5 minutes), the heating device is turned off, and the fan is controlled to work at a cooling speed N2, so as to restore the bottom temperature of the pot to the initial bottom temperature of the initial boiling stage.

[0070] In an embodiment of the present application, the reaction stage can effectively adjust the Maillard reaction and thermal degradation reaction of the rice by precisely controlling the bottom temperature of the pot and the heating time, thereby fully stimulating the aroma of the rice and improving the overall flavor of the rice.

[0071] Specifically, when the cooking enters the reaction stage, the heating device works at a heating power W1, ensuring that the heating rate of the bottom temperature of the pot is maintained in the required rate range of 4-7°C per minute, which can not only ensure uniform heating of the rice, but also avoid the situation that the outer layer of the rice is scorched or the inside of the rice is not cooked due to too fast heating. When the temperature sensor detects that the bottom temperature of the pot reaches the third boiling gradient temperature (for example, 115°C), the system automatically switches to a temperature-maintaining mode. In the temperature-maintaining mode, the power of the heating device is reduced to a temperature-maintaining power W2, and the fan works at a temperature-maintaining speed N1, so as to maintain the bottom temperature of the pot stable around the third boiling gradient temperature, which is the best temperature range for the Maillard reaction and thermal degradation reaction, and helps the amino acids and sugars in the rice to react to generate more flavor substances, thereby improving the aroma and taste of the rice. When the bottom temperature of the pot is maintained at the third boiling gradient temperature for a time reaching the preset gradient stage time (for example, 4 minutes), the heating device is turned off, and the speed of the fan is increased to a cooling speed N2, so as to rapidly reduce the bottom temperature of the pot. This cooling process not only prepares the temperature for the subsequent cooking stage, but also helps to prevent the quality of the rice from being degraded due to long-time high-temperature heating.

[0072] It can be understood that the precise temperature control and duration management of the reaction stage is crucial for the formation of rice flavor. Too high temperature or too long heating time can lead to the destruction of nutrients in rice, excessive consumption of flavor substances, and thus affect the overall quality of rice. Therefore, the cooking appliance of the present application precisely controls the temperature and duration of each stage to ensure that the Maillard reaction and thermal degradation reaction of rice are carried out under optimal conditions, providing users with rice products with rich aroma and rich taste.

[0073] For example, when the cooking appliance enters the reaction stage, the heating device may start with a heating power W1 of 750W, causing the bottom temperature to rise steadily at a rate of 5.5℃ per minute. Once the temperature reaches 115℃, the heating device power will immediately drop to a temperature-maintaining power W2 of 400W, while the fan starts to work at a temperature-maintaining speed N1 (e.g. 1300 rpm), maintaining this temperature for about 4 minutes. In this way, the Maillard reaction and thermal degradation reaction in the rice are fully carried out, and the aroma is effectively stimulated. After that, the heating device is turned off, and the fan speed is quickly raised to a cooling speed N2 (e.g. 2400 rpm) to quickly reduce the bottom temperature of the inner pot, preparing for the next taste-enhancing stage or other cooking steps. Embodiment five:

[0074] In an embodiment of the present application, the taste-enhancing stage is used to control the bottom temperature of the inner pot to be at a corresponding fourth boiling gradient temperature, so as to avoid uneven layering of the moisture content of the rice at the bottom caused by excessive local temperature at the bottom of the inner pot, and to control the Maillard reaction to be in the early or progress stage to avoid the generation of harmful substances.

[0075] In an embodiment, during the taste-enhancing stage, the heating device is controlled to heat the bottom temperature of the inner pot at a heating power W1, so that the heating rate of the bottom temperature of the inner pot is within the required rate range of 4-7℃ per minute; after the temperature sensor detects that the bottom temperature of the inner pot reaches the fourth boiling gradient temperature (120-130℃), the heating device is controlled to maintain the temperature of the bottom temperature of the inner pot at a temperature-maintaining power W2, and the fan is controlled to work at a temperature-maintaining speed N1, so as to avoid overshooting the fourth boiling gradient temperature of the bottom temperature of the inner pot; when the bottom temperature of the inner pot is at the first boiling gradient temperature for a time longer than the preset gradient stage time (3-5 minutes), the heating device is turned off, and the fan is controlled to work at a cooling speed N2, so that the bottom temperature of the inner pot returns to the initial bottom temperature of the initial boiling stage.

[0076] In an embodiment of the present application, the purpose of the taste-enhancing stage is to precisely control the bottom temperature of the inner pot to maintain at a corresponding fourth boiling gradient temperature, thereby effectively avoiding excessive local temperature at the bottom of the inner pot, which often leads to uneven moisture content of the rice at the bottom and layering phenomenon, seriously affecting the overall taste and quality of the rice.

[0077] Specifically, when the cooking enters the taste improvement stage, the heating device is first started at a heating power W1, ensuring that the temperature rising rate of the bottom of the inner pot is maintained within the interval of 4-7℃ per minute, so as to ensure that the rice can be heated uniformly and stably, and avoid the rice becoming hard or losing nutrients due to rapid temperature rising. When the temperature sensor detects that the bottom temperature of the inner pot reaches the fourth boiling gradient temperature (for example, 125℃), the temperature maintaining mode is switched to. In the temperature maintaining mode, the power of the heating device is adjusted to a temperature maintaining power W2, which is low enough to maintain the bottom temperature of the inner pot around the fourth boiling gradient temperature, but will not cause excessively high temperature. At the same time, the fan is operated at a temperature maintaining speed N1 to ensure uniform distribution of heat and prevent local high temperature. This stable temperature environment not only helps to maintain the taste and nutritional value of the rice, but also prevents the bottom of the inner pot from being locally overheated, thereby preventing the phenomenon of uneven moisture content stratification of the rice at the bottom. In addition, the taste improvement stage also focuses on controlling the progress of the Maillard reaction, by maintaining a moderate temperature, the Maillard reaction is kept in the initial or development stage, so that not only rich flavor substances can be generated to improve the aroma and taste of the rice, but also harmful substances such as acrylamide can be effectively avoided, thereby ensuring the safety of the rice. When the bottom temperature of the inner pot is maintained at the fourth boiling gradient temperature for a time period reaching a preset gradient stage time period (for example, 4 minutes), the heating device is turned off, and the fan speed is increased to a cooling speed N2 to rapidly reduce the bottom temperature of the inner pot. This cooling process not only helps to prevent the quality of the rice from deteriorating due to long-time high-temperature heating, but also prepares the temperature for the subsequent holding or eating stages.

[0078] For example, when the cooking appliance enters the taste improvement stage, the heating device may start at a heating power W1 of 800W, causing the bottom temperature of the inner pot to rise steadily at a rate of 6℃ per minute. Once the temperature reaches 125℃, the power of the heating device is immediately reduced to a temperature maintaining power W2 of 400W, and the fan starts to work at a temperature maintaining speed N1 (for example, 1400 revolutions per minute) to maintain this temperature for about 4 minutes. In this way, the taste of the rice is further improved, and the generation of harmful substances is avoided. After that, the heating device is turned off, and the fan speed is quickly increased to a cooling speed N2 (for example, 2600 revolutions per minute) to rapidly reduce the bottom temperature of the inner pot.

[0079] It should be noted that the temperature change of the existing cooking appliance for cooking rice is as shown in Figure 3 , and the temperature change trend of the cooking appliance of the present application is as shown in Figure 4 . As can be seen from Figure 4 , the present application includes four times of boiling gradient control stages with rectangular wave change in the boiling stage. In addition, as can be seen from Figure 5According to the experimental data of the comparison between the volatile substances and the yellowing degree of the rice before and after the corresponding process optimization, it can be known that the control method of the cooking appliance for cooking rice has a significant effect relative to the existing process.

[0080] In some embodiments of the present application, the reference Figure 6 A cooking appliance is also provided, which comprises an inner container for cooking rice, a heating device, a temperature sensor, a fan, and a memory and a processor, the memory storing a computer program capable of running on the processor; the processor implements the steps in any of the above methods when executing the program.

[0081] As known by those skilled in the art, in one embodiment, the heating device can be an electromagnetic heating coil, and the heating of the inner container is completed by the alternating magnetic field generated by the electromagnetic heating coil. In another embodiment, the heating device can be a heating disc, and the heat generated by the internal heating tube is conducted to the rice in the inner container.

[0082] Referring to Figure 7 , a structure diagram of one embodiment of the electric rice cooker disclosed in the present application is shown; the rice cooker comprises a cooker body 10, a cooker cover 20, a heat preservation inner cover 101, an inner container 30 for cooking rice, a heating device 105, and a fan 40. The cooker body 10 is provided with a containing cavity 106, the inner container 30 is placed in the containing cavity 106 and located on the heating device 105, and the cooker cover 20 is closed to seal the containing cavity 106 and the inner container 30 to form a cooking cavity 301.

[0083] The places not mentioned in the present application can be realized by using or referring to the existing technology.

[0084] Each embodiment in the present application is described in a progressive manner, and the same or similar parts between each embodiment can be referred to each other. Each embodiment mainly describes the differences from other embodiments. In particular, for the Internet of Things device and medium embodiments, since they are basically similar to the method embodiments, the description is relatively simple, and the relevant parts can be referred to the part of the method embodiment.

[0085] Those skilled in the art should understand that the embodiments of the present application can be provided as a method, a system, or a computer program product. Therefore, the present application can be in the form of a complete hardware embodiment, a complete software embodiment, or an embodiment combining software and hardware aspects. Moreover, the present application can be in the form of a computer program product implemented on one or more computer usable storage media (including but not limited to disk storage, CD-ROM, optical storage, etc.) containing computer usable program code.

[0086] The computer program instructions can also be loaded onto a computer or other programmable data processing apparatus to cause a series of operational steps to be performed on the computer or other programmable apparatus to produce a computer-implemented process such that the instructions which execute on the computer or other programmable apparatus provide steps for implementing the functions specified in the flowchart block or blocks. Figure 1 one or more flow or blocks Figure 1 means for functionally implementing the steps listed in the flowchart block or blocks.

[0087] These computer program instructions can also be stored in a computer-readable memory that can direct a computer or other programmable data processing apparatus to function in a particular manner, such that the instructions stored in the computer-readable memory produce an article of manufacture including instructions which implement the function specified in the flowchart block or blocks. Figure 1 one or more flow or blocks Figure 1 means for functionally implementing the steps listed in the flowchart block or blocks.

[0088] The computer program instructions can also be loaded onto a computer or other programmable data processing apparatus to cause a series of operational steps to be performed on the computer or other programmable apparatus to produce a computer-implemented process such that the instructions which execute on the computer or other programmable apparatus provide steps for implementing the functions specified in the flowchart block or blocks. Figure 1 one or more flow or blocks Figure 1 means for functionally implementing the steps listed in the flowchart block or blocks.

[0089] In one typical configuration, the computing device includes one or more processors (CPUs), input / output interfaces, network interfaces, and memory.

[0090] The memory can include non-persistent memory and / or persistent memory, such as flash memory, read-only memory (ROM), and / or volatile or non-volatile random access memory (RAM), among others. The memory is an example of computer-readable media.

[0091] Computer-readable media includes permanent and non-permanent, movable and non-movable media that can implement information storage by any method or technology. The information can be computer-readable instructions, data structures, program modules or other data. Examples of computer storage media include, but are not limited to, phase-change memory (PRAM), static random access memory (SRAM), dynamic random access memory (DRAM), other types of random access memory (RAM), read-only memory (ROM), electrically erasable programmable read-only memory (EEPROM), flash memory or other memory technologies, compact disc read-only memory (CD-ROM), digital versatile disc (DVD) or other optical storage, magnetic cassette, magnetic tape, magnetic disk storage or other magnetic storage devices, or any other non-transmission medium that can be used to store information accessible to a computing device. According to the definition herein, computer-readable media does not include transitory media such as modulated data signals and carriers.

[0092] It should also be noted that the terms "comprising", "containing", or any other variant thereof are intended to cover a non-exclusive inclusion, such that a process, method, article or apparatus that comprises a list of elements does not only include those elements, but can also include other elements not expressly listed or inherent to such process, method, article or apparatus. Without more limitations, the element defined by the statement "comprising a" does not exclude the presence of additional identical elements in the process, method, article or apparatus that includes the element.

[0093] The above only describes the embodiments of the present application and is not intended to limit the present application. For those skilled in the art, the present application can have various modifications and changes. Any modification, equivalent replacement, improvement, etc. within the spirit and principle of the present application shall be included in the scope of claims of the present application.

Claims

1. A control method of a cooking appliance for cooking rice, the cooking appliance including a cooking pot for cooking rice, a heating device, a temperature sensor, and a fan, the control method comprising: The water absorption stage, the heating and warming-up stage, the boiling stage, the stewing stage and the air cooling stage are characterized in that the boiling stage comprises at least one boiling gradient control stage; The boiling gradient control stage: controlling the heating device to heat so that the warming-up rate of the bottom temperature of the inner container is in the required rate range; After the temperature sensor detects that the bottom temperature of the inner container reaches the boiling gradient temperature, the heating device and the fan are linked to control the bottom temperature of the inner container to maintain the temperature; When the duration of the bottom temperature of the inner container at the boiling gradient temperature is greater than the preset gradient stage duration, the heating device is turned off and the fan is controlled to work so that the bottom temperature of the inner container returns to the initial bottom temperature of the initial boiling stage; The boiling stage comprises four boiling gradient control stages; The first boiling gradient stage is used to control the bottom temperature of the inner container at a corresponding first boiling gradient temperature so that the starch fat compound in the rice is dissolved and separated; The second boiling gradient stage is used to control the bottom temperature of the inner container at a corresponding second boiling gradient temperature so that the excess water in the rice is evaporated to control the water content of the rice; The third boiling gradient stage is used to control the bottom temperature of the inner container at a corresponding third boiling gradient temperature to adjust the Maillard reaction and thermal degradation reaction of the rice so as to stimulate the aroma of the rice; The fourth boiling gradient stage is used to control the bottom temperature of the inner container at a corresponding fourth boiling gradient temperature to avoid the local temperature at the bottom of the inner container being too high to cause the uneven layering of the water content of the rice at the bottom. The first boiling gradient temperature is 90-100℃, the second boiling gradient temperature is 100-110℃, the third boiling gradient temperature is 110-120℃, and the fourth boiling gradient temperature is 120-130℃.

2. The control method according to claim 1, wherein the heating device is controlled to heat at a heating power W1 so that the warming-up rate of the bottom temperature of the inner container is in the required rate range. The linked control of the heating device and the fan to maintain the temperature of the bottom temperature of the inner container comprises:

3. The control method of claim 2, wherein the cooking of the rice is performed in the following order: the first cooking, the second cooking, the third cooking, the fourth cooking, and the fifth cooking. The heating device is controlled to maintain the temperature of the bottom temperature of the inner container at a maintaining power W2, and the fan is controlled to work at a maintaining rotating speed N1 to avoid the overshooting of the bottom temperature of the inner container to the boiling gradient temperature; W1>W2. The control of the fan to work comprises:

4. The control method of claim 3, wherein the cooking of the rice is performed in the following order: the first cooking, the second cooking, the third cooking, the fourth cooking, and the fifth cooking. The fan is controlled to work at a cooling rotating speed N2; N1 5. The control method according to claim 1, wherein the first gradient stage duration corresponding to the first boiling gradient stage is 1-3 minutes; The second gradient stage duration corresponding to the second boiling gradient stage is 1-3 minutes; The third gradient stage duration corresponding to the third boiling gradient stage is 3-5 minutes; The fourth gradient stage duration corresponding to the fourth boiling gradient stage is 3-5 minutes. The required rate range is 4-7℃ per minute. W1 is 600-800W, and W2 is 400W.

6. The control method of claim 1, wherein the cooking of the rice is performed in a predetermined number of times. The memory stores a computer program capable of running on the processor; and the processor implements the steps in the method according to any one of claims 1-7 when executing the program.

7. The control method of claim 3, wherein the cooking of the rice is performed in the following order: ​ ​ 8. A cooking appliance comprising an inner pot for cooking rice, a heating device, a temperature sensor, a fan, and a memory and a processor, characterized in that, ​

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