Cooking equipment

Abstract

The invention discloses cooking equipment. The cooking equipment comprises a cooking cavity, a heating assembly, a steam generator, a humidity sensor, a temperature sensor and a controller; the controller is configured to control the heating assembly and the steam generator to operate and enable the interior of the cooking cavity to reach a first temperature interval and a first humidity interval; after a signal indicating that the food materials are put into the cooking cavity is detected, the heating assembly and the steam generator are controlled to continue to operate, and the interior of the cooking cavity is maintained in a first temperature interval and a first humidity interval, so that the food materials are subjected to first-stage gelatinization treatment; controlling the heating assembly to operate, turning off the steam generator, and enabling the temperature in the cooking cavity to enter a second temperature interval so as to perform second-stage enzymolysis treatment on starch in the food materials; and the heating assembly and the steam generator are controlled to operate, and the interior of the cooking cavity reaches a third temperature interval and a second humidity interval, so that the food materials are subjected to a third-stage browning reaction. The cooking equipment has a light sugar baking mode, and the cooking effect of'light sugar sweetening 'is achieved.

Description

Technical Field

[0001] The present application relates to the technical field of household appliances, and in particular to a cooking device. Background Art

[0002] Existing household cooking equipment, such as steam ovens and air fryers, have become indispensable kitchen tools in modern families. These devices are widely popular due to their diverse functions, convenient operation and excellent cooking results. In particular, steam ovens, which combine steaming and baking, can meet the needs of household users for a variety of cooking methods. They can provide the light taste of traditional steamed dishes and the crispy texture of baked foods, becoming an important choice for kitchen upgrades.

[0003] However, when cooking starchy ingredients using steam ovens and other equipment, sucrose or other sweeteners are usually added to enhance the flavor and taste of the food. These additives not only increase the sweetness, but also improve the color and texture of the food, making the starchy food sweeter and more delicious. Although this practice enhances the flavor experience of the food, it also brings potential health risks.

[0004] Excessive intake of sugar can cause blood sugar to rise rapidly, increasing the risk of health problems such as obesity and diabetes, especially for people who are sensitive to blood sugar. In addition, existing cooking equipment has not fully released the natural sweetness of starchy ingredients when processing these ingredients, making it difficult for the sweetness and taste of food to meet user expectations under the premise of reducing sugar. Therefore, how to use existing cooking equipment to optimize the natural sweetness of starchy ingredients so that it can achieve the effect of "reducing sugar without reducing sweetness" without adding additional sugar is an urgent problem that needs to be solved. Summary of the invention

[0005] In response to at least one shortcoming in the prior art, the present application provides a cooking device, which designs each cooking stage according to the characteristics of starch, increases the content of soluble sugar produced by the starch food itself, and achieves a "light sugar and sweetening" cooking effect.

[0006] The first aspect of the present application provides a cooking device, comprising:

[0007] A cooking cavity, which is used to place starchy ingredients to be cooked;

[0008] a heating component, the heating component being configured to heat the interior of the cooking cavity;

[0009] a steam generator configured to provide steam to the interior of the cooking cavity;

[0010] a humidity sensor configured to detect humidity inside the cooking cavity;

[0011] a temperature sensor configured to detect a temperature inside the cooking cavity;

[0012] A controller is configured to receive detection information from the humidity sensor and the temperature sensor, and control the heating assembly and the steam generator to perform the following operations:

[0013] Controlling the operation of the heating component and the steam generator, and making the interior of the cooking cavity reach a first temperature range and a first humidity range, so as to preheat the cooking cavity;

[0014] After detecting a signal that food is placed in the cooking cavity, controlling the heating component and the steam generator to continue to operate and maintaining the interior of the cooking cavity in a first temperature range and a first humidity range, so as to perform a first-stage gelatinization process on the food;

[0015] Controlling the operation of the heating component, turning off the steam generator, and making the temperature inside the cooking cavity enter the second temperature range, so as to perform a second stage enzymatic hydrolysis treatment on the starch in the food;

[0016] The heating component and the steam generator are controlled to operate, and the interior of the cooking cavity is made to reach the third temperature range and the second humidity range, so that the food undergoes a third stage browning reaction.

[0017] The cooking equipment provided by the above scheme is designed for each cooking stage according to the characteristics of starch. Through the temperature and humidity dual control technology of the cooking equipment, combined with the principle of starch enzymatic hydrolysis to produce more soluble sugars and browning reaction to produce aldehyde and ketone aromas, the content of soluble sugar produced by the starch ingredients themselves is increased, and the sweetness of the starch ingredients themselves is fully released, thereby improving the sweetness and taste without adding additional sugar. Under the premise of ensuring sensory evaluation, cooking efficiency, and retaining nutrition, the cooking effect of "light sugar and sweetening" is achieved.

[0018] In some embodiments, the first temperature interval is 45°C to 65°C, and the first humidity interval is 60% to 80%. According to the water absorption characteristics of starch, the temperature of the first temperature interval is set within the above range, the water absorption of starch is significantly increased, and it is easier to gelatinize. At the same time, the humidity of the first humidity interval is controlled within the above range, so that steam reacts with starch food materials, making the gelatinized starch easier to be hydrolyzed by amylase, preparing for subsequent enzymatic treatment.

[0019] In some embodiments, the second temperature range is 65° C. to 140° C. Setting the temperature in the cooking chamber to a temperature range suitable for amylase hydrolysis is conducive to the full enzymatic hydrolysis of starch in the food. During the enzymatic hydrolysis of starch, part of the starch polysaccharide that should be decomposed in the gastrointestinal tract can be converted into soluble sugar, and the sugar molecules become smaller, so that the user can perceive the sweetness in the mouth in advance, and the sweetness of the food itself is maximized.

[0020] In some embodiments, the third temperature range is 140°C to 270°C, and the second humidity range is 10% to 40%. In the third stage, the temperature in the cooking chamber is further increased to promote the browning reaction of starch. The browning reaction makes the food produce caramel flavor and cake aroma, which can increase the sweetness perception of starchy food. In the browning process, a small amount of steam is added to make the outer layer of the cooked food crispy and the inside soft, which increases the contact area between the food and saliva, is conducive to the action of amylase, increases the perception of sweetness, and improves the sweetness of the food itself after cooking.

[0021] In some embodiments, the sum of the cooking time of the three stages of the first stage gelatinization treatment, the second stage enzymatic treatment and the third stage browning reaction is 100%, then the duration of the first stage gelatinization treatment accounts for 10% to 80% of the total cooking time of the three stages, the duration of the second stage enzymatic treatment accounts for 10% to 80% of the total cooking time of the three stages, and the duration of the third stage browning reaction accounts for 10% to 80% of the total cooking time of the three stages. The cooking time of the three stages can be adjusted according to the type of ingredients and the desired cooking taste, and foods of different flavors and sweetness can be obtained after cooking.

[0022] In some embodiments, the controller is further configured to: control the humidity sensor to be turned on and detect the humidity inside the cooking cavity during the first stage gelatinization process and the third stage browning reaction, and control the humidity sensor to be turned off during the second stage enzymatic hydrolysis process. By turning on the humidity sensor at the stage when the steam generator needs to be turned on, the humidity information inside the cooking cavity can be transmitted to the controller in real time, so as to timely adjust the steam provided to the inside of the cooking cavity to achieve the required humidity.

[0023] In some embodiments, the cooking device further comprises a fan, which is configured to make the air inside the cooking cavity flow; the controller is configured to control the fan and the heating component to operate simultaneously, so that the hot air heated by the heating component flows inside the cooking cavity. The fan is used in conjunction with the heating component to quickly heat the inside of the cooking cavity to a desired temperature, and to make the temperature distribution inside the cooking cavity more uniform, so that the cooked food is heated evenly, thereby improving the cooking effect and cooking efficiency.

[0024] In some embodiments, the heating assembly includes a first heating tube disposed on the inner wall of the cooking cavity, a second heating tube disposed at the bottom of the cooking cavity, and a third heating tube disposed at the top of the cooking cavity. The heating tubes are disposed on the side, top, and bottom of the cooking cavity, which can greatly improve the heating efficiency and uniformity of the cooking device and ensure that the heat can evenly penetrate into all parts of the food.

[0025] In some embodiments, an operation panel is further included, and the operation panel is configured for the user to select a cooking mode. When starchy ingredients need to be cooked, the user can select the light sugar baking mode through the operation panel. The operation panel is the input end of the controller. When the controller receives the first signal input by the operation panel, it controls the operation of the heating component, the fan, and the steam generator to perform temperature and humidity control, thereby realizing the cooking process of the light sugar baking mode in the present application.

[0026] A second aspect of the present application provides a cooking device, comprising:

[0027] A cooking cavity, which is used to place starchy ingredients to be cooked;

[0028] a heating component, the heating component being configured to heat the interior of the cooking cavity;

[0029] a steam generator configured to provide steam to the interior of the cooking cavity;

[0030] a humidity sensor configured to detect humidity inside the cooking cavity;

[0031] a temperature sensor configured to detect a temperature inside the cooking cavity;

[0032] An operation panel, wherein the operation panel is configured to allow a user to select a cooking mode;

[0033] A controller is configured to receive the signal input by the operation panel and the detection information of the humidity sensor and the temperature sensor, and control the heating component and the steam generator to perform the following operations:

[0034] When a first signal inputted from the operation panel is received, the heating component and the steam generator are controlled to operate so that the interior of the cooking cavity reaches and maintains a first temperature range and a first humidity range, so as to perform a first-stage gelatinization process on the food;

[0035] Controlling the operation of the heating component, turning off the steam generator, and making the temperature inside the cooking cavity enter the second temperature range, so as to perform a second stage enzymatic hydrolysis treatment on the starch in the food;

[0036] The heating component is controlled to continue to operate and the temperature inside the cooking cavity reaches the third temperature range. At the same time, the steam generator is controlled to operate and the humidity inside the cooking cavity reaches the second humidity range, so that the food undergoes a third stage browning reaction.

[0037] The cooking equipment provided by the above scheme is designed with a light sugar baking mode according to the characteristics of starch. In this mode, the temperature and humidity dual control technology is used, combined with the principle that starch enzymatic hydrolysis produces more soluble sugars and browning reaction produces aldehyde and ketone aromas, to increase the content of soluble sugar produced by the starch ingredients themselves, and fully release the sweetness of the starch ingredients themselves, thereby improving the sweetness and taste. No additional sugar is needed, and the cooking effect of "light sugar and sweetening" is achieved while ensuring sensory evaluation, cooking efficiency, and retaining nutrition. BRIEF DESCRIPTION OF THE DRAWINGS

[0038] Figure 1 The cooking device provided in the present application is a simple structure. Figure 1 ;

[0039] Figure 2 The cooking device provided in the present application is a simple structure. Figure 2 ;

[0040] Figure 3 A structural block diagram of the connection of various components in the cooking device provided in the embodiment of the present application;

[0041] Figure 4 A control flow chart of an embodiment of light sugar baking performed by the cooking device provided in the present application;

[0042] Figure 5 A control flow chart of another embodiment of light sugar baking performed by the cooking device provided by the present application;

[0043] Figure 6 A timing diagram of an embodiment of light sugar baking performed by the cooking device provided in the present application;

[0044] Figure 7 A control logic diagram of an embodiment of light sugar baking for the cooking device provided by the present application;

[0045] Figure 8 A schematic diagram of the structure of the cooking device provided in the embodiment of the present application Figure 1 ;

[0046] Fig. 9 A schematic diagram of the structure of the cooking device provided in the embodiment of the present application Figure 2 ;

[0047] Fig.10 A schematic diagram of the structure of the cooking device provided in the embodiment of the present application Figure 3 ;

[0048] Fig.11 A schematic diagram of the structure of the cooking device provided in the embodiment of the present application Figure 4 ;

[0049] Fig.12The figure is a bar chart showing the soluble sugar content of the food cooked by the cooking device according to the embodiment of the present application and the comparative example.

[0050] In the figure:

[0051] 101. Box body; 102. Cooking cavity; 103. Box door; 104. Operation panel; 105. Display panel; 106. Voice device; 107. Power supply; 2. Heating component; 201. First heating tube; 202. Second heating tube, 203. Third heating tube; 3. Fan; 4. Steam generator; 5. Controller; 6. Humidity sensor; 7. Temperature sensor; 8. Water box; 91. Cooking rack; 92. Cooking tray. DETAILED DESCRIPTION

[0052] The following will be combined with the drawings in the embodiments of the present invention to clearly and completely describe the technical solutions in the embodiments. Obviously, the described embodiments are only part of the embodiments of the present invention, not all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without making creative work are within the scope of protection of the present invention.

[0053] Obviously, the drawings described below are only some examples or embodiments of the present application. For ordinary technicians in this field, the present application can also be applied to other similar scenarios based on these drawings without creative work. In addition, it can also be understood that although the efforts made in this development process may be complicated and lengthy, for ordinary technicians in this field related to the content disclosed in this application, some changes in design, manufacturing or production based on the technical content disclosed in this application are just conventional technical means, and should not be understood as insufficient content disclosed in this application.

[0054] Mentioning "embodiment" in this application means that the specific features, structures or characteristics described in conjunction with the embodiment may be included in at least one embodiment of the present application. The appearance of this phrase in various places in the specification does not necessarily refer to the same embodiment, nor is it an independent or alternative embodiment that is mutually exclusive with other embodiments. It is explicitly and implicitly understood by those of ordinary skill in the art that the embodiments described in this application can be combined with other embodiments without conflict. The terms "first", "second" and "third" are used for descriptive purposes only and cannot be understood as indicating or implying relative importance or implicitly indicating the number of technical features indicated.

[0055] The present application provides a cooking device that can be used to perform cooking operations such as steaming and baking on food. Figure 1-Figure 3 as well as Figure 8-Figure 11As shown, the cooking device includes a housing 101, in which a cooking cavity 102 is formed, and the cooking cavity 102 is used to place the food to be cooked. The housing 101 is provided with a door 103 for opening or closing the cooking cavity 102, and the food to be cooked is put in or taken out from the door 103.

[0056] The cooking device further includes a heating component 2. The heating component 2 is configured to heat the interior of the cooking cavity 102, thereby increasing the air temperature inside the cooking cavity 102 and heating the food to be cooked.

[0057] The cooking device further includes a steam generator 4, which is configured to provide steam to the inside of the cooking cavity 102. The arrangement of the steam generator 4 provides the cooking device with more cooking modes, which can meet the cooking requirements of different ingredients or different cooking stages. The steam generator 4 provides continuous and uniform steam to the inside of the cooking cavity 102, thereby heating the ingredients during the cooking process. Compared with the method of only using direct heating, the steam can penetrate the ingredients in a more gentle manner, thereby avoiding the ingredients from drying, hardening or losing nutrition after cooking.

[0058] The cooking device further includes a humidity sensor 6, which is configured to detect the humidity inside the cooking cavity 102, so that the switch and power of the steam generator 4 can be adjusted according to the humidity value detected in real time by the humidity sensor 6. Figure 1 As shown, the humidity sensor 6 is disposed inside the cooking cavity 102, for example, on the top or side wall of the cooking cavity 102. The humidity sensor 6 is in direct contact with the air inside the cooking cavity 102, so that it can accurately sense the humidity changes inside the cooking cavity 102 and detect the humidity control status in real time.

[0059] The cooking device further includes a temperature sensor 7, which is configured to detect the temperature inside the cooking cavity 102, so that the switch and power of the heating component 2 can be adjusted according to the temperature value detected in real time by the temperature sensor 7. Figure 1 As shown, the temperature sensor 7 is arranged inside the cooking cavity 102, for example, on the top or side wall of the cooking cavity 102. The temperature sensor 7 is in direct contact with the air inside the cooking cavity 102, so that it can accurately sense the temperature changes inside the cooking cavity 102 and detect the temperature control status in real time.

[0060] The cooking device is also provided with a controller 5, which is used to control the operation of the heating component 2, the fan 3 and the steam generator 4, so as to control the cooking process and realize the desired cooking mode.

[0061] The cooking device in the present application specifically proposes a light-sugar baking mode that reduces sugar without reducing sweetness for starchy ingredients. When this cooking mode is selected, starchy ingredients to be cooked are placed in the cooking cavity 102.

[0062] In one embodiment, Figure 4 , Figure 6 and Figure 7 As shown, the controller 5 is configured to receive detection information from the humidity sensor 6 and the temperature sensor 7, and control the heating component 2 and the steam generator 4 to perform the following operations: control the heating component 2 and the steam generator 4 to operate, and make the interior of the cooking cavity 102 reach the first temperature range and the first humidity range to preheat the cooking cavity 102 (step S11); after detecting a signal that food is placed in the cooking cavity 102, control the heating component 2 and the steam generator 4 to continue operating and maintain the interior of the cooking cavity 102 in the first temperature range and the first humidity range to perform a first stage gelatinization treatment on the food (step S12); control the heating component 2 to operate, turn off the steam generator 4, and make the temperature inside the cooking cavity 102 enter the second temperature range to perform a second stage enzymatic hydrolysis treatment on the starch in the food (step S13); control the heating component 2 and the steam generator 4 to operate, and make the interior of the cooking cavity 102 reach the third temperature range and the second humidity range to make the food undergo a third stage browning reaction (step S14).

[0063] In another embodiment, Figure 5 As shown, the cooking device also includes an operation panel 104, and the operation panel 104 is configured to allow the user to select a cooking mode. The controller 5 is configured to receive the signal input by the operation panel 104 and the detection information of the humidity sensor 6 and the temperature sensor 7, and control the heating component 2 and the steam generator 4 to perform the following operations: when receiving the first signal input by the operation panel 104, control the heating component 2 and the steam generator 4 to operate, so that the interior of the cooking cavity 102 reaches the first temperature interval and the first humidity interval and is maintained in the first temperature interval and the first humidity interval, so as to perform a first stage gelatinization treatment on the food (step S21); control the heating component 2 to operate, turn off the steam generator 4, and make the temperature inside the cooking cavity 102 enter the second temperature interval, so as to perform a second stage enzymatic hydrolysis treatment on the starch in the food (step S22); control the heating component 2 to continue to operate, and make the temperature inside the cooking cavity 102 reach the third temperature interval, and control the steam generator 4 to operate and make the humidity inside the cooking cavity 102 reach the second humidity interval, so as to make the food undergo a third stage browning reaction (step S23).

[0064] In the control scheme of any of the above embodiments, each cooking stage is designed according to the characteristics of starch, and the enzymatic starch hydrolysis and browning aroma process is realized through the temperature and humidity dual control technology of the cooking equipment. The principle of starch enzymatic hydrolysis to produce more soluble sugars and browning reaction to produce aldehyde and ketone aroma is combined to increase the content of soluble sugars produced by the starch ingredients themselves, and fully release the sweetness of the starch ingredients themselves, thereby improving the sweetness and taste without adding additional sugar. Under the premise of ensuring sensory evaluation, cooking efficiency, and retaining nutrition, the cooking effect of "light sugar and sweetening" is achieved, which indirectly reduces the degree of increase in the human blood sugar glycemic index, which is beneficial to human dietary health.

[0065] It can be understood that, in the above control scheme, controlling the operation of the heating component 2 and the steam generator 4 includes continuous operation or intermittent operation, which can be specifically set according to actual control conditions.

[0066] In the description of this application, "gelatinization", "enzymatic hydrolysis" and "browning reaction" are conventional terms in the field of food processing or cooking. Specifically, for the processing of starch ingredients, "gelatinization" refers to the swelling of starch when it absorbs water, and at a certain temperature, the hydrogen bonds in the crystalline region inside the starch granules are destroyed, the orderly arrangement between the starch molecules is disrupted, the crystalline structure is destroyed, and the starch molecules are dispersed in the water to form a paste solution with a certain viscosity; "enzymatic hydrolysis" refers to the process in which the amylase contained in the starch ingredients catalyzes the hydrolysis of glycosidic bonds in the starch molecules, breaking down the large molecular polysaccharide such as starch into smaller molecular sugars; "browning reaction" specifically refers to the caramelization reaction. When the sugars produced by starch hydrolysis are heated to a higher temperature, the sugars are first dehydrated and then condensed to form brown caramel pigment, which gives the ingredients a brown appearance and caramel flavor.

[0067] In some embodiments, during the first stage of gelatinization, the first temperature range in the cooking cavity 102 is 45°C to 65°C, and the first humidity range is 60% to 80%. According to the water absorption characteristics of starch, the water absorption of starch at a temperature of 45°C to 65°C increases significantly, making it easier to undergo gelatinization. At the same time, the steam generator 4 is used to control the humidity in the cooking cavity 102 within a range of 60% to 80%, so that steam and starch ingredients react to achieve gelatinization. The gelatinized starch is more easily hydrolyzed by amylase, paving the way for subsequent enzymatic hydrolysis. In this embodiment, the temperature in the first temperature range can also be 50°C, 55°C, 60°C, etc., and the humidity in the first humidity range can also be 65%, 70%, 75%, etc., which can be adjusted according to actual needs.

[0068] In some embodiments, during the second stage of enzymatic hydrolysis, the second temperature range in the cooking cavity 102 is 65°C to 140°C. In this embodiment, the temperature in the cooking cavity 102 is set to a temperature range suitable for amylase hydrolysis, which is conducive to the full enzymatic hydrolysis of the starch in the food. During the enzymatic hydrolysis of the starch, part of the starch polysaccharide that should have been decomposed in the gastrointestinal tract can be converted into soluble sugar, and the sugar molecules become smaller, so that the user can perceive the sweetness in the mouth in advance, and the sweetness of the food itself is maximized. Optionally, the second temperature range is 65°C to 85°C, which is more suitable for the enzymatic hydrolysis reaction. In this embodiment, the temperature in the second temperature range can also be 70°C, 80°C, 90°C, 100°C, 110°C, 120°C, 130°C, etc., which can be specifically adjusted according to actual needs.

[0069] In some embodiments, during the third stage browning reaction, the third temperature interval in the cooking cavity 102 is 140°C to 270°C, and the second humidity interval is 10% to 40%. In the third stage, the temperature in the cooking cavity 102 is further increased, which promotes the browning reaction of starch. Through the browning reaction, the food produces a caramel taste and cake aroma, which can increase the sweetness perception of starchy food. In the browning process, a small amount of steam is used to make the outer layer of the cooked food crispy, while the inside is relatively soft, which increases the contact area between the food and saliva, is conducive to the action of amylase, increases the perception of sweetness, and improves the taste sweetness of the cooked food itself. In this embodiment, the temperature in the third temperature interval can also be 160°C, 180°C, 200°C, 220°C, 240°C, 250°C, 260°C, etc., and the humidity in the second humidity interval can also be 20%, 25%, 30%, 35%, etc., which can be specifically adjusted according to actual needs.

[0070] In some embodiments, the sum of the cooking time of the three stages of the first stage gelatinization treatment, the second stage enzymatic treatment and the third stage browning reaction is 100%, the duration of the first stage gelatinization treatment accounts for 10% to 80% of the total cooking time of the three stages, the duration of the second stage enzymatic treatment accounts for 10% to 80% of the total cooking time of the three stages, and the duration of the third stage browning reaction accounts for 10% to 80% of the total cooking time of the three stages. The cooking time of the three stages can be adjusted according to the type of food and the desired cooking taste. For example, if you want to further improve the sweetness of the food, you can appropriately increase the cooking time of the second stage, for example, the cooking time of the second stage accounts for 60% to 80% of the total cooking time of the three stages; if you want to further improve the caramel taste of the food, you can appropriately increase the cooking time of the third stage, for example, the cooking time of the third stage accounts for 60% to 80% of the total cooking time of the three stages.

[0071] On the basis of the above embodiment, the controller 5 is further configured to: control the humidity sensor 6 to turn on and detect the humidity inside the cooking cavity 102 during the first stage gelatinization treatment and the third stage browning reaction, and control the humidity sensor 6 to turn off during the second stage enzymatic hydrolysis treatment. When there is a preheating stage in the cooking process of the cooking device, the controller 5 also controls the humidity sensor 6 to turn on and detect the humidity inside the cooking cavity 102 during the preheating stage. When the humidity sensor 6 is turned on at the stage when the steam generator 4 needs to be turned on, the humidity information inside the cooking cavity 102 can be transmitted to the controller 5 in real time, so as to adjust the steam provided to the inside of the cooking cavity 102 in time to achieve the required humidity. When the humidity inside the cooking cavity 102 reaches the target humidity, the controller 5 can control the steam generator 4 to pause or intermittently run to maintain the humidity at the required level.

[0072] like Figure 1 As shown, the humidity sensor 6 is disposed inside the cooking cavity 102, for example, on the top or side wall of the cooking cavity 102. The humidity sensor 6 is in direct contact with the air inside the cooking cavity 102, so that it can accurately sense the humidity changes inside the cooking cavity 102 and detect the humidity control status in real time.

[0073] In some embodiments, Figure 8-10 As shown, the heating assembly 2 includes a first heating tube 201 disposed on the inner wall of the cooking cavity 102, a second heating tube 202 disposed at the bottom of the cooking cavity 102, and a third heating tube 203 disposed at the top of the cooking cavity 102. Heating tubes are disposed on the side, top and bottom of the cooking cavity 102, which can greatly improve the heating efficiency and uniformity of the cooking device, and ensure that heat can evenly penetrate into all parts of the food through multi-directional heat source distribution, thereby avoiding the "hot spots" or "dead corners" commonly seen in traditional cooking devices.

[0074] In the above embodiment, the heating tube is arranged on the inner wall, top and bottom of the cooking cavity 102 in a tubular coiled manner, which can increase the length of the heating tube and increase the heat exchange area between the heating tube and the cooking cavity 102, thereby improving the heat exchange efficiency, shortening the cooking time, and improving the cooking efficiency.

[0075] The cooking device further includes a fan 3, which is configured to flow air inside the cooking cavity 102. The fan 3 is used in conjunction with the heating component 2 to quickly heat the inside of the cooking cavity 102 to a desired temperature, and to make the temperature distribution inside the cooking cavity 102 more uniform, so that the cooked food is heated evenly, thereby improving the cooking effect and cooking efficiency.

[0076] In some embodiments, the controller 5 is configured to: control the fan 3 and the heating component 2 to operate simultaneously, so that the hot air heated by the heating component 2 flows in the cooking cavity 102. Under the action of the fan 3, the hot air heated by the heating component 2 in the cooking cavity 102 flows in the cooking cavity 102, so that the temperature inside the cooking cavity 102 rises rapidly and reaches the target temperature, and the heat inside the cooking cavity 102 is more uniform, so that the food is heated evenly in all directions, thereby improving the cooking effect.

[0077] In some embodiments, Fig. 9 and Fig.10 As shown, the fan 3 is arranged on the inner wall of the cooking cavity 102, and can be specifically arranged on the rear wall of the cooking cavity 102 and arranged near the first heating tube 201. When the heating component 2 is working, the fan 3 runs and quickly circulates the hot air around that has been heated by the heating component 2 to every corner of the cooking cavity 102. This flow of hot air can not only accelerate the heating process of the food, but also ensure that the heat distribution is more uniform, thereby effectively avoiding the phenomenon that the surface of the food is over-burned or the center is not cooked. In addition, the operation of the fan 3 also helps to effectively combine steam and hot air. In the process of the steam generator 4 releasing steam, the fan 3 can help the steam to quickly diffuse into the entire cooking cavity 102, avoiding the steam from being too concentrated or unevenly distributed locally, thereby improving the heating efficiency of the steam, making the taste of the food more delicate and tender, and further avoiding the need to excessively use sugar to enhance the taste of food.

[0078] In some embodiments, Fig.11 As shown, the steam generator 4 is arranged on the back plate of the cooking cavity 102, and the steam generator 4 is connected to the water box 8 built into the cooking device through a pipeline. A water level detection device can be built into the water box 8, and the controller 5 can also be configured to: before starting the steam generator 4, determine whether water needs to be added according to the water level in the water box 8 detected by the water level detection device. If water needs to be added, water can be added from an external water source by starting a water pump or reminding the user to add water manually. In order to facilitate the supply of water to the steam generator 4, the water box 8 is arranged in the top device cavity of the cooking device, so that the water in the water box 8 can directly flow downward into the steam generator 4.

[0079] The steam generator 4 is connected to the inside of the cooking cavity 102 through a pipeline, and is used to deliver steam to the inside of the cooking cavity 102. The steam generated by the steam generator 4 can be heated steam, so as to avoid the steam being directly input into the cooking cavity 102 to affect the existing temperature inside the cooking cavity 102.

[0080] In some embodiments, the duty cycle of the steam generator 4 during the first stage of gelatinization and the third stage of browning reaction ranges from 2:60 to 60:0. The duty cycle of the steam generator 4 represents the ratio of the running time to the closing time of the steam generator 4. By controlling the running and closing of the steam generator 4, the humidity in the cooking cavity 102 is controlled at a desired level to achieve a corresponding cooking effect.

[0081] In some embodiments, Figure 1-Figure 3 As shown, the cooking device also includes an operation panel 104, which is configured for the user to select a cooking mode. For example, when starchy ingredients need to be cooked, the user can select the light sugar baking mode through the operation panel 104. The operation panel 104 is the input end of the controller 5. When the controller 5 receives the first signal input by the operation panel 104, it controls the operation of the heating component 2, the fan 3, and the steam generator 4 to perform temperature and humidity control, thereby realizing the cooking process of the light sugar baking mode in the present application.

[0082] In some embodiments, Figure 1-Figure 3 As shown, the cooking device further includes a display panel 105, which is connected to the controller 5 and is configured to display the current cooking mode, as well as the cooking progress or various parameter information during the cooking process, such as temperature, time, steam volume, fan speed, etc. Through the display panel 105, the user can view the status of the cooking device in real time and easily adjust different cooking settings to meet different ingredients and cooking needs.

[0083] In some embodiments, Figure 2 and Figure 3 As shown, the cooking device further includes a voice device 106, which is connected to the controller 5 and is configured to input control commands to the controller 5 through voice recognition. Through the voice device 106, the user can control the basic functions of the cooking device such as start, stop, mode switching, temperature adjustment, etc. through voice commands, which reduces the complexity of manual operation. The voice device 106 can recognize the user's instructions and transmit the instructions to the controller 5, thereby realizing precise control of the cooking device.

[0084] In addition, the cooking device also includes a power supply 107, which is responsible for providing stable power support for various functions of the device. The power supply 107 usually includes a power adapter, a power cord and a plug, and provides the required power by connecting to the home power grid. The stability and efficiency of the power supply directly affect the overall performance and working effect of the device, especially for the operation of multiple modules such as the heating component 2, the steam generator 4, the fan 3 and the voice device 106.

[0085] like Fig. 9 and Fig.10As shown, a cooking rack 91 and a cooking tray 92 are detachably installed inside the cooking cavity 102, and a plurality of mounting racks are installed at intervals up and down on the side walls on both sides of the cooking cavity 102. The plurality of mounting racks can support the cooking rack 91 and the cooking tray 92 at different heights to meet the cooking needs of ingredients of different volumes and types, thereby making the use scenarios of the cooking equipment more diversified.

[0086] Cooking effect test

[0087] Three different starchy ingredients were used, each of which was divided into three portions. Biscuits were made using the traditional cooking mode and the light sugar baking mode in the present application. The soluble sugar content in the traditional cooking mode, the light sugar baking mode and the raw sample before baking was detected as shown in Table 1. The average values ​​of the soluble sugar in the three foods were finally plotted into a bar graph, as shown in Table 1. Fig.12 shown.

[0088] Table 1 Soluble sugar content in ingredients under different baking methods (mg / g)

[0089]

[0090] According to the data in Table 1 and Fig.12 It can be seen that the light sugar baking mode of the cooking equipment in this application can significantly increase the content of soluble sugar in starchy ingredients. Compared with the ingredients before baking and the ingredients baked by traditional cooking methods, the content of soluble sugar can be increased by more than 70%, which fully releases the sweetness of the ingredients themselves and significantly improves the sweetness of the food after cooking. There is no need to add additional sugar, while ensuring the taste of the food, achieving the cooking effect of "light sugar sweetening".

[0091] In the above test, the traditional cooking method does not have the enzymatic hydrolysis and browning reaction stages targeting the characteristics of starchy ingredients. It only increases the temperature for baking. Therefore, the soluble sugar content of the ingredients does not increase significantly after baking, and additional sugar needs to be added to improve the taste.

[0092] Finally, it should be noted that: the various embodiments in this specification are described in a progressive manner, and each embodiment focuses on the differences from other embodiments, and the same and similar parts between the various embodiments can be referred to each other. The above embodiments are only used to illustrate the technical solution of the present invention rather than to limit it; although the present invention is described in detail with reference to the preferred embodiments, ordinary technicians in the relevant field should understand that the specific implementation of the present invention can still be modified or some technical features can be replaced by equivalents; without departing from the spirit of the technical solution of the present invention, they should all be included in the scope of the technical solution claimed for protection by the present invention.

Claims

1. A cooking device, characterized in that: include: A cooking cavity, wherein the cooking cavity is used to place starchy ingredients to be cooked; a heating assembly, the heating assembly being configured to heat the interior of the cooking cavity; a steam generator configured to provide steam to the interior of the cooking cavity; a humidity sensor configured to detect humidity inside the cooking cavity; a temperature sensor configured to detect a temperature inside the cooking cavity; A controller is configured to receive detection information from the humidity sensor and the temperature sensor, and control the heating assembly and the steam generator to perform the following operations: Controlling the heating component and the steam generator to operate and making the interior of the cooking cavity reach a first temperature range and a first humidity range to preheat the cooking cavity; After detecting a signal that food is placed in the cooking cavity, controlling the heating component and the steam generator to continue to operate and maintaining the interior of the cooking cavity in the first temperature range and the first humidity range, so as to perform a first-stage gelatinization process on the food; Controlling the operation of the heating component, turning off the steam generator, and making the temperature inside the cooking cavity enter a second temperature range, so as to perform a second stage enzymatic hydrolysis treatment on the starch in the food; The heating component and the steam generator are controlled to operate, and the interior of the cooking cavity is made to reach a third temperature range and a second humidity range, so that the food undergoes a third stage browning reaction.

2. The cooking device according to claim 1, characterized in that: The first temperature range is 45° C. to 65° C., and the first humidity range is 60% to 80%.

3. The cooking device according to claim 1, characterized in that: The second temperature range is 65°C to 140°C.

4. The cooking device according to claim 1, characterized in that: The third temperature range is 140° C. to 270° C., and the second humidity range is 10% to 40%.

5. The cooking device according to claim 1, characterized in that: If the sum of the cooking times of the three stages of the first stage gelatinization treatment, the second stage enzymatic treatment and the third stage browning reaction is 100%, then the duration of the first stage gelatinization treatment accounts for 10% to 80% of the total cooking time of the three stages, the duration of the second stage enzymatic treatment accounts for 10% to 80% of the total cooking time of the three stages, and the duration of the third stage browning reaction accounts for 10% to 80% of the total cooking time of the three stages.

6. The cooking device according to claim 1, characterized in that The controller is further configured to control the humidity sensor to turn on and detect the humidity inside the cooking cavity during the first stage gelatinization process and the third stage browning reaction, and control the humidity sensor to turn off during the second stage enzymatic hydrolysis process.

7. The cooking device according to claim 1, characterized in that It also includes a fan, which is configured to make the air inside the cooking cavity flow; the controller is configured to: control the fan and the heating component to run simultaneously, so that the hot air heated by the heating component flows in the cooking cavity.

8. The cooking device according to claim 1, characterized in that The heating assembly comprises a first heating tube arranged on the inner wall of the cooking cavity, a second heating tube arranged on the bottom of the cooking cavity and a third heating tube arranged on the top of the cooking cavity.

9. The cooking device according to claim 1, characterized in that: Also included is an operation panel configured for a user to select a cooking mode.

10. A cooking device, characterized in that: include: A cooking cavity, wherein the cooking cavity is used to place starchy ingredients to be cooked; a heating assembly, the heating assembly being configured to heat the interior of the cooking cavity; a steam generator configured to provide steam to the interior of the cooking cavity; a humidity sensor configured to detect humidity inside the cooking cavity; a temperature sensor configured to detect a temperature inside the cooking cavity; an operation panel configured to allow a user to select a cooking mode; A controller is configured to receive a signal input by the operation panel and detection information of the humidity sensor and the temperature sensor, and control the heating assembly and the steam generator to perform the following operations: When receiving a first signal inputted by the operation panel, the heating component and the steam generator are controlled to operate so that the interior of the cooking cavity reaches a first temperature range and a first humidity range and is maintained in the first temperature range and the first humidity range, so as to perform a first-stage gelatinization process on the food; Controlling the operation of the heating component, turning off the steam generator, and making the temperature inside the cooking cavity enter a second temperature range, so as to perform a second stage enzymatic hydrolysis treatment on the starch in the food; The heating component is controlled to continue to operate and the temperature inside the cooking cavity reaches a third temperature range, and the steam generator is controlled to operate and the humidity inside the cooking cavity reaches a second humidity range, so that the food undergoes a third stage browning reaction.

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