Cooking equipment and cooking method for enhancing aroma of rice

Abstract

The invention discloses cooking equipment and a cooking method for enhancing the aroma of rice, and the cooking equipment comprises an electric cooker, the surface of which is provided with an exhaust hole and a water inlet hole; the condensation assembly comprises a condensation pipeline and a condensation device, the two ends of the condensation pipeline are connected to the exhaust hole and the condensation device respectively, and the condensation device is connected with the water inlet hole; wherein water vapor generated in the electric cooker sequentially passes through the exhaust hole and the condensing pipeline and enters the condensing device, the condensing device condenses the water vapor, and condensed water in the condensing device flows back to the electric cooker from the water inlet hole. The condensing assembly collects water vapor generated in the working process of the electric cooker, and after the water vapor is cooled by the condensing device, condensed water flows back into the electric cooker again, so that the water of rice is reserved, and the loss of rice flavor caused by water loss is reduced. The invention relates to the technical field of food processing.

Description

Technical Field

[0001] The present application relates to the technical field of food processing, and in particular to a cooking device and a cooking method for enhancing the aroma of rice. Background Art

[0002] As consumption levels gradually increase, consumers' requirements for rice quality are also gradually increasing, and the flavor of rice cooked in rice cookers has attracted people's attention. There are many types of rice aromas. In order to meet the needs of different consumers, high-end rice cookers are often equipped with a variety of cooking methods, such as sweet rice, quick rice, and firewood rice.

[0003] There are more than 300 kinds of volatile organic compounds in rice, the main components of which are aldehydes, alcohols, ketones, acids, hydrocarbons, esters and heterocyclic compounds. Among them, aldehydes are the most important and highest content component of rice flavor. Water plays a key role in the cooking process. During the steaming process of rice, the water first diffuses in the rice grains. As the temperature rises, the rice is heated to the starch gelatinization temperature. The starch stored in the cells expands with gelatinization, and then the cell walls are destroyed. Starch, cell wall fragments and other substances are leached into the water. A large amount of water vapor is generated during the cooking process and is continuously discharged during cooking. A large number of substances are dissolved in the water vapor, including fatty acids, amino acids, aldehydes, heterocyclic compounds, etc. During the exhaust process, the flavor substances and nutrients of the rice are lost along with the steam, affecting the formation of the flavor of the rice, resulting in insufficient aroma of the rice itself after cooking.

[0004] Therefore, in order to improve the flavor quality of rice, it is urgent to find a method that can effectively reduce the flavor loss of rice and ensure that the overall taste of rice will not change significantly, so that the cooked rice can better meet the preferences of consumers. Summary of the invention

[0005] The present application aims to solve at least one of the technical problems existing in the prior art. To this end, the present application proposes a cooking device for enhancing the aroma of rice, which can reduce the loss of the flavor of the rice and reduce the change in the overall taste of the rice.

[0006] The present application also proposes a cooking method for the cooking device for enhancing the aroma of the rice.

[0007] A cooking device for enhancing the aroma of rice according to the first aspect of the present application includes:

[0008] An electric rice cooker, wherein a vent hole and a water inlet hole are provided on the surface of the electric rice cooker;

[0009] A condensation assembly, the condensation assembly comprising a condensation pipeline and a condensation device, two ends of the condensation pipeline are respectively connected to the exhaust hole and the condensation device, and the condensation device is connected to the water inlet hole;

[0010] The water vapor generated in the electric rice cooker passes through the exhaust hole and the condensation pipeline in sequence and enters the condensation device, the condensation device condenses the water vapor, and the condensed water in the condensation device flows back to the electric rice cooker from the water inlet hole.

[0011] The cooking device for enhancing the flavor of rice according to the embodiment of the present application has at least the following beneficial effects: the condensation component collects the water vapor generated during the operation of the rice cooker, and after being cooled by the condensation device, the condensed water flows back into the rice cooker, thereby retaining the moisture of the rice and reducing the loss of rice flavor caused by moisture loss.

[0012] According to some embodiments of the present application, an end of the condensation line connected to the exhaust hole is lower than an end of the condensation line connected to the condensation device.

[0013] According to some embodiments of the present application, the condensation assembly also includes a drainage pipe, both ends of which are respectively connected to the condensation device and the water inlet hole, and the condensed water of the condensation device drips into the water inlet hole through the drainage pipe by gravity.

[0014] According to some embodiments of the present application, the condensing device includes a water collecting bin, an air inlet hole and a drain hole are provided inside the water collecting bin, the air inlet hole is connected to the condensing pipeline, the drain hole is connected to the drain pipeline, and the height of the air inlet hole is higher than the height of the drain hole.

[0015] According to some embodiments of the present application, the condensing assembly further includes a valve, which is installed in the drainage pipeline and is used to control the drainage flow of the drainage pipeline.

[0016] According to some embodiments of the present application, the valve includes a piston and a driving member, the drainage pipe is a hose, the end of the piston can contact the drainage pipe, and the driving member drives the piston to squeeze the drainage pipe to adjust the drainage flow.

[0017] According to some embodiments of the present application, the condensing device includes:

[0018] A solid heat exchanger, the solid heat exchanger is attached to the condensing pipeline, and the thermal conductivity of the solid heat exchanger is greater than the thermal conductivity of the wall material of the condensing pipeline;

[0019] A refrigeration device, wherein the refrigeration device transports a heat exchange medium to the solid heat exchange element, and the heat exchange medium can take away the heat from the solid heat exchange element.

[0020] According to some embodiments of the present application, the refrigeration device is a fan, and the heat exchange medium is airflow.

[0021] The cooking method according to the second aspect of the present application comprises:

[0022] Weigh 600 to 700 g of rice, wash it and mix it with 800 to 900 g of water to obtain a rice-water mixture;

[0023] Putting the rice-water mixture into the electric rice cooker for cooking;

[0024] opening the condensing device to condense water vapor generated by cooking;

[0025] After the temperature in the electric rice cooker is stabilized at 100° C., the condensed water in the condensing device flows back into the electric rice cooker.

[0026] The cooking method according to the embodiment of the present application has at least the following beneficial effects: the present invention condenses the water vapor during the rice cooking process and specifically controls the condensed water to reflux after maintaining the temperature at 100°C in the rice cooker, thereby retaining the flavor substances of the rice while ensuring the overall texture of the rice.

[0027] According to some embodiments of the present application, the condensed water in the condensing device flows back into the rice cooker at the 1st minute, the 4th minute and the 6.5th minute after the temperature in the rice cooker stabilizes at 100°C.

[0028] Additional aspects and advantages of the present application will be given in part in the description below, and in part will become apparent from the description below, or will be learned through the practice of the present application. BRIEF DESCRIPTION OF THE DRAWINGS

[0029] The accompanying drawings are used to provide further understanding of the technical solution disclosed in the present application and constitute a part of the specification. Together with the embodiments disclosed in the present application, they are used to explain the technical solution disclosed in the present application and do not constitute a limitation on the technical solution disclosed in the present application.

[0030] Figure 1 This is a disassembly diagram of a cooking device for enhancing the aroma of rice according to an embodiment of the first aspect of the present application;

[0031] Figure 2 This is a schematic diagram of a case where a drainage pipeline in a cooking device for enhancing the aroma of rice according to an embodiment of the first aspect of the present application is blocked;

[0032] Figure 3 This is a schematic diagram of a drainage pipeline opened in a cooking device for enhancing the aroma of rice according to an embodiment of the first aspect of the present application;

[0033] Figure 4 It is a comparison chart of the volatile matter content in each embodiment and the comparative example;

[0034] Figure 5 It is a sensory evaluation comparison chart of each embodiment and comparative example.

[0035] Figure numerals: 100 - rice cooker, 110 - air outlet, 120 - water inlet, 210 - condensation pipeline, 220 - condensation device, 221 - water collecting bin, 2211 - air outlet, 2212 - drainage hole, 222 - solid heat exchanger, 230 - drainage pipeline, 240 - valve, 241 - piston, 242 - driving member. DETAILED DESCRIPTION

[0036] The embodiments of the present application are described in detail below, and examples of the embodiments are shown in the accompanying drawings, wherein the same or similar reference numerals throughout represent the same or similar elements or elements having the same or similar functions. The embodiments described below with reference to the accompanying drawings are exemplary and are only used to explain the present application, and cannot be understood as limiting the present application.

[0037] In the description of the present application, it should be understood that descriptions involving orientation, such as up, down, front, back, left, right, etc., indicating orientations or positional relationships, are based on the orientations or positional relationships shown in the accompanying drawings, and are only for the convenience of describing the present application and simplifying the description, and do not indicate or imply that the device or element referred to must have a specific orientation, be constructed and operated in a specific orientation, and therefore should not be understood as a limitation on the present application.

[0038] In the description of this application, "several" means more than one, "more" means more than two, "greater than", "less than", "exceed", etc. are understood to exclude the number itself, and "above", "below", "within", etc. are understood to include the number itself. If there is a description of "first" or "second", it is only used for the purpose of distinguishing technical features, and cannot be understood as indicating or implying relative importance or implicitly indicating the number of the indicated technical features or implicitly indicating the order of the indicated technical features.

[0039] In the description of this application, unless otherwise clearly defined, terms such as setting, installing, connecting, etc. should be understood in a broad sense, and technicians in the relevant technical field can reasonably determine the specific meanings of the above terms in this application based on the specific content of the technical solution.

[0040] In the description of the present application, the description with reference to the terms "one embodiment", "some embodiments", "illustrative embodiments", "examples", "specific examples", or "some examples" means that the specific features, structures, materials, or characteristics described in conjunction with the embodiment or example are included in at least one embodiment or example of the present application. In this specification, the schematic representation of the above terms does not necessarily refer to the same embodiment or example. Moreover, the specific features, structures, materials, or characteristics described may be combined in any one or more embodiments or examples in a suitable manner.

[0041] There are more than 300 kinds of volatile organic compounds in rice, the main components of which are aldehydes, alcohols, ketones, acids, hydrocarbons, esters and heterocyclic compounds. Among them, aldehydes are the most important and highest content component of rice flavor. Water plays a key role in the cooking process. During the steaming process of rice, the water first diffuses in the rice grains. As the temperature rises, the rice is heated to the starch gelatinization temperature. The starch stored in the cells expands with gelatinization, and then the cell walls are destroyed. Starch, cell wall fragments and other substances are leached into the water. A large amount of water vapor is generated during the cooking process and is continuously discharged during cooking. A large number of substances are dissolved in the water vapor, including fatty acids, amino acids, aldehydes, heterocyclic compounds, etc. During the exhaust process, the flavor substances and nutrients of the rice are lost along with the steam, affecting the formation of the flavor of the rice, resulting in insufficient aroma of the rice itself after cooking.

[0042] Therefore, in order to improve the flavor quality of rice, it is urgent to find a method that can effectively reduce the flavor loss of rice and ensure that the overall taste of rice will not change significantly, so that the cooked rice can better meet the preferences of consumers.

[0043] In this regard, the present application proposes a cooking device for enhancing the flavor of rice. The condensation component collects water vapor generated during the operation of the rice cooker 100. After being cooled by the condensation device 220, the condensed water flows back into the rice cooker 100, thereby retaining the moisture of the rice and reducing the loss of rice flavor caused by moisture loss.

[0044] In addition, the present application also proposes a cooking method based on the above-mentioned rice flavoring cooking device. The present invention condenses the water vapor in the rice cooking process and specifically controls the condensed water to maintain the temperature at 100°C in the rice cooker 100 before reflowing, so as to retain the rice flavor substances while ensuring the overall texture of the rice.

[0045] Reference Figure 1 The cooking device for enhancing the aroma of rice in the embodiment of the first aspect of the present application comprises an electric rice cooker 100 and a condensing assembly. The electric rice cooker 100 is the main structure of the cooking device for enhancing the aroma of rice, and an inner pot is arranged inside the electric rice cooker 100 to hold a rice-water mixture, and the rice is cooked by heating. The condensing assembly is connected to the electric rice cooker 100, and collects the water vapor in the electric rice cooker 100 through the exhaust hole 110 on the top of the electric rice cooker 100, and re-condenses the water vapor into water by cooling, and refluxes into the electric rice cooker 100, so that the water vapor carrying the aroma of rice is not lost in the outside air as it evaporates, thereby achieving the effect of retaining the aroma of rice.

[0046] Specifically, refer to Figure 2The surface of the rice cooker 100 is provided with an exhaust hole 110 and a water inlet 120 . The condensation assembly includes a condensation pipeline 210 and a condensation device 220 , wherein both ends of the condensation pipeline 210 are respectively connected to the exhaust hole 110 and the condensation device 220 , and the condensation device 220 is connected to the water inlet 120 .

[0047] Among them, the water vapor generated in the rice cooker 100 passes through the exhaust hole 110 and the condensation pipeline 210 in sequence and enters the condensation device 220, the condensation device 220 condenses the water vapor, and the condensed water in the condensation device 220 flows back to the rice cooker 100 from the water inlet hole 120, thereby completing the recycling of the water vapor in the rice cooker 100.

[0048] Specifically, the end of the condensation pipe 210 connected to the exhaust hole 110 is lower than the end of the condensation pipe 210 connected to the condensation device 220. Therefore, due to the gravity of the condensed water, a certain amount of condensed water can be accumulated at the end of the condensation pipe 210 connected to the exhaust hole 110. The condensed water can continue to dissolve with the aromatic substances in the water vapor. When the condensed water subsequently flows back to the rice cooker 100, it can carry more aromatic substances back, thereby improving the flavoring effect of cooking.

[0049] Furthermore, the condensation component also includes a drainage pipe 230, both ends of which are respectively connected to the condensation device 220 and the water inlet hole 120. The condensed water of the condensation device 220 drips to the water inlet hole 120 through the drainage pipe 230 by gravity, thereby guiding the condensed water in the condensation device 220 to the water inlet hole 120 through the drainage pipe 230.

[0050] Furthermore, the condensation device 220 includes a water collecting bin 221, and an air inlet 2211 and a drain hole 2212 are provided inside the water collecting bin 221. The air inlet 2211 is connected to the condensation pipeline 210, and the drain hole 2212 is connected to the drain pipeline 230. The height of the air inlet 2211 is higher than the height of the drain hole 2212. Therefore, water vapor enters from the air inlet 2211 and accumulates at the top of the water collecting bin 221. After the water vapor condenses, it slides down to the drain hole 2212 due to gravity. It is worth noting that a funnel-shaped structure is provided at the bottom of the water collecting bin 221, and the bottom end of the funnel-shaped structure is connected to the drain hole 2212, so that the funnel-shaped structure can guide the condensed water condensed in the water collecting bin 221 to the drain hole 2212, thereby preventing the condensed water from accumulating in the water collecting bin 221.

[0051] Furthermore, the condensation assembly further includes a valve 240, which is installed on the drainage pipeline 230. The valve 240 is used to control the drainage flow of the drainage pipeline 230, thereby controlling the timing of the condensed water reflux and the volume of the refluxed condensed water. As for the specific structure of the valve 240, a ball valve, a gate valve, a butterfly valve or other valve types may be used, or as in this embodiment, the valve 240 includes a piston 241 and a driving member 242, the drainage pipeline 230 is a hose, and the end of the piston 241 can contact the drainage pipeline 230. Figure 3 The driving member 242 drives the piston 241 to squeeze the drainage pipeline 230 to adjust the drainage flow. The driving member 242 can be a hydraulic pipe, a pneumatic pipe or a linear motor.

[0052] Furthermore, the condensing device 220 includes a solid heat exchanger 222 and a refrigeration device. The solid heat exchanger 222 is attached to the condensing pipeline 210, and the thermal conductivity of the solid heat exchanger 222 is greater than the thermal conductivity of the pipe wall material of the condensing pipeline 210, so that the heat on the condensing pipeline 210 is more easily transferred to the solid heat exchanger 222. The refrigeration device delivers a heat exchange medium to the solid heat exchanger 222, and the heat exchange medium can take away the heat on the solid heat exchanger 222, thereby completing the cooling of the condensing pipeline 210.

[0053] Furthermore, for the refrigeration equipment, a liquid cooling equipment can be used, whose cooling pipe is attached to the solid heat exchanger 222, and the heat on the solid heat exchanger 222 is taken away by the coolant. In this embodiment, the refrigeration equipment is a fan, and the heat exchange medium is airflow. The fan blows air to the solid heat exchanger 222, and generates a low-temperature airflow to take away the heat on the solid heat exchanger 222. At the same time, in order to improve the heat exchange efficiency, a plurality of fins are also provided on the solid heat exchanger 222 to increase the contact area between the solid heat exchanger 222 and the airflow.

[0054] A cooking method in an embodiment of the second aspect of the present application is performed based on the above-mentioned cooking device for enhancing the aroma of rice, comprising the following steps:

[0055] S100. Weigh 600 to 700 g of rice, wash it and mix it with 800 to 900 g of water to obtain a rice-water mixture;

[0056] S200. Put the rice-water mixture into the rice cooker 100 for cooking;

[0057] S300. Open the condensing device 220 to condense the water vapor generated by cooking;

[0058] S400. After the temperature in the electric rice cooker 100 is stabilized at 100° C., the condensed water in the condensing device 220 flows back into the electric rice cooker 100, so as to recover the aroma substances in the water vapor.

[0059] Specifically, the condensed water in the condensing device 220 flows back into the rice cooker 100 at the 1st minute, the 4th minute, and the 6.5th minute after the temperature in the rice cooker 100 is stabilized at 100° C.

[0060] Below, the measuring method of the rice obtained by this cooking method is described:

[0061] Example 1 Preparation of rice:

[0062] S100 weighed fresh rice 640g in the inner pot of the rice cooker 100, added drinking water 800 ~ 900g, hand-washed clockwise 10 laps, counterclockwise 10 laps, poured rice water, add drinking water to the total weight of the rice water mixture of 1510g;

[0063] S200. Place the inner pot of rice cooker 100 into the rice cooker, turn on the condensing component at the same time, adjust the voltage to 18V, and use the quick rice mode to cook rice.

[0064] S300. After the temperature in the rice cooker 100 is stabilized at 100° C., condensation reflux is started in the first minute until the cooking is completed, thereby obtaining the rice.

[0065] Example 2 Preparation of rice: Same as Example 1, except that in S300, the condensed water starts to flow back 4 minutes after the temperature in the rice cooker 100 stabilizes at 100°C.

[0066] Example 3 Preparation of rice: Same as Example 1, except that in S300, the condensed water starts to flow back 6.5 minutes after the temperature in the rice cooker 100 stabilizes at 100°C.

[0067] Comparative Example 1 Preparation of rice: The same as Example 1, except that condensed water reflux is not performed.

[0068] Comparative Example 2 Preparation of rice; same as Example 1, except that all condensed water produced by cooking is refluxed.

[0069] Flavor determination of rice:

[0070] 1. Determination method

[0071] Take 30g of the rice obtained in Examples 1 to 3 and Comparative Examples 1 to 2, add 300g of deionized water, beat for 90s, take 5mL of sample in a headspace extraction bottle, add 2g of NaCl, 20μL of 0.204μg / g 2-methyl-3-heptanone as internal standard. Measured by TSQ8000 gas mass spectrometer, extraction temperature 80℃, extraction time: 45min, analysis at 250℃, and analysis spectrum. All experiments were repeated at least three times.

[0072] 2. Measurement results

[0073] The results are as follows Figure 4 As shown, we can see:

[0074] (1) Comparing Examples 1 to 3 with Comparative Example 1, it can be seen that the reflux of condensed water promotes the accumulation of flavor substances in the rice. Under the conditions of Example 1, the total amount of flavor substances and the content of aldehyde flavor substances in the rice are both the highest, while under the reflux conditions of Example 2, although the amount of refluxed condensed water is lower than that of Example 1, the difference between the total amount of flavor substances and the content of aldehyde substances in the rice and the content of Example 1 is small, and although the total amount of flavor substances in Example 3 is slightly reduced, its aldehyde content is higher than that of Comparative Example 1. Therefore, Examples 1 to 3 all effectively improve the aroma of rice.

[0075] (2) Comparing Comparative Example 2 with Comparative Example 1, it can be seen that starting the reflux of condensed water in the first minute after it is generated will reduce the total flavor substance content and aldehyde substance content in the rice, thereby reducing the aroma of the rice.

[0076] Sensory evaluation of rice:

[0077] 1. Determination method

[0078] The sensory evaluation of rice was conducted in accordance with the national standard GB / T 15682-2008 with some modifications. Eight people who passed the screening were selected to form a sensory evaluation team. After the rice was steamed, 50g of rice was weighed into a paper cup and tasted and scored while it was hot.

[0079] 2. Measurement results

[0080] The results are as follows Figure 5 As shown, we can see:

[0081] (1) Comparing Examples 1 to 3 with Comparative Example 1, it can be seen that the reflux of condensed water improves the flavor of the rice, and the degree of flavor perception after the improvement is stronger than that of Comparative Example 1. Under the conditions of Example 3, the degree of flavor perception in the rice is the highest, and the flavor improvement is most significant. The degree of flavor perception in Example 1 is the lowest, but it is greatly improved compared to Comparative Example 1. Therefore, Examples 1 to 3 all effectively improve the aroma of the rice, and this improvement can be perceived by people.

[0082] (2) Comparing Comparative Example 2 with Comparative Example 1, it can be seen that full reflux of condensed water will reduce the flavor and can be perceived by people, thereby reducing the preference for the rice.

[0083] Texture determination of rice:

[0084] 1. Determination method

[0085] Weigh 87g (accurate to 0.5g) of the rice obtained in Examples 1 to 3 and Comparative Examples 1 to 2, place in a fixed glass dish, spread the rice with a medicine spoon to make it evenly distributed, flatten it with a dish cover, press a standard weight of 1kg on the dish cover for about 5s and then remove it, rotate it back and forth 3 times and then gently remove the dish cover. Place the glass dish on the test bench, ensure that the probe is in the middle of the rice, and use the P36R probe and TPA mode of the TA-XT plus physical property tester to measure the physical properties of the rice. The measurement parameters are: pre-measurement speed 1.0m / s, measurement speed and post-measurement speed are both 0.5m / s, and the compression ratio is 75%.

[0086] 2. Measurement results

[0087] The results are shown in the following table.

[0088] Hardness(g) Adhesion (g, sec) Chewing property (g, sec) Example 1 <![CDATA[3191.53±318.5 a ]]> <![CDATA[-1102.97±47.11 c ]]> <![CDATA[543.4±63.05 a ]]> Example 2 <![CDATA[3316.54±314.65 a ]]> <![CDATA[-1013.74±87.34 c ]]> <![CDATA[451.58±31.16 c ]]> Example 3 <![CDATA[3414.76±254.02 a ]]> <![CDATA[-914.46±65.78 b ]]> 479.74±41.06bc Comparative Example 1 <![CDATA[3218.16±310.95 a ]]> <![CDATA[-720.41±37.91 a ]]> 434.6±24.05c Comparative Example 2 <![CDATA[3301.83±355.31 a ]]> <![CDATA[-1239.08±41.53 d ]]> 511.81±30.62ab

[0089] Note: Different lowercase letters in the same column indicate significant differences among samples (P<0.05).

[0090] It can be seen from the above table:

[0091] (1) Comparing Examples 1 to 3 with Comparative Example 1, it can be seen that the reflux of condensed water does not significantly change the hardness of the rice. Compared with Comparative Example 1, the reflux of condensed water increases the adhesion of the rice by 26.7% to 53.0%. As the content of the refluxed condensed water increases, the adhesion of the rice increases more significantly. From the perspective of chewiness, as the amount of refluxed condensed water increases, the chewiness of the rice shows an upward trend, reaching the highest value in Example 1. For rice, moderate stickiness and chewiness are the best. Too high or too low will reduce the taste of the rice. Therefore, the conditions of Examples 2 and 3 have little effect on the taste of the rice.

[0092] (2) Comparing Example 2 with Example 1, it can be seen that although the complete reflux of condensed water does not lead to a significant difference in hardness, it will increase the adhesion of the rice (increase by about 72.1%), and the chewiness is also significantly improved compared with Example 1, affecting the taste of the rice.

[0093] Determination of moisture content of rice:

[0094] 1. Determination method

[0095] The moisture content of the rice obtained in Examples 1 to 3 and Comparative Examples 1 to 2 was determined with reference to GB 5009.3-2016 "National Food Safety Standard Determination of Water in Food". The mean and standard deviation (SD) were analyzed using SPSS 22.0 software, and all experiments were repeated at least three times.

[0096] 2. Measurement results

[0097] The measurement results are shown in the following table.

[0098] Group Moisture content (%) Example 1 <![CDATA[61.4±0.5 b ]]> Example 2 <![CDATA[61.73±0.34 b ]]> Example 3 <![CDATA[60.84±0.71 b ]]> Comparative Example 1 <![CDATA[61.22±0.15 b ]]> Comparative Example 2 <![CDATA[63.23±1.21 a ]]>

[0099] Note: Different lowercase letters in the same column indicate significant differences among samples (P<0.05).

[0100] (1) Comparing Examples 1 to 3 with Comparative Example 1, it can be seen that the condensed water reflux has a smaller effect on the moisture content of rice, with the difference being 0.18% to 0.51%.

[0101] (2) Comparing Comparative Example 2 with Comparative Example 1, it can be seen that the full reflux of condensed water increases the moisture content of the rice (increases by about 2.01%). The increase in moisture content may also be one of the reasons for the increase in the stickiness of the rice, thereby reducing the taste of the rice.

[0102] The above embodiments are preferred implementation modes of the present invention, but the implementation modes of the present invention are not limited to the above embodiments. Any other changes, modifications, substitutions, combinations, and simplifications that do not deviate from the spirit and principles of the present invention should be equivalent replacement methods and are included in the protection scope of the present invention.

[0103] The embodiments of the present application are described in detail above in conjunction with the accompanying drawings, but the present application is not limited to the above embodiments. Various changes can be made within the knowledge of ordinary technicians in the relevant technical field without departing from the purpose of the present application. In addition, the embodiments of the present application and the features in the embodiments can be combined with each other without conflict.

Claims

1. A cooking device for enhancing the aroma of rice, characterized in that: include: An electric rice cooker, wherein a vent hole and a water inlet hole are provided on the surface of the electric rice cooker; A condensation assembly, the condensation assembly comprising a condensation pipeline and a condensation device, two ends of the condensation pipeline are respectively connected to the exhaust hole and the condensation device, and the condensation device is connected to the water inlet hole; The water vapor generated in the electric rice cooker passes through the exhaust hole and the condensation pipeline in sequence and enters the condensation device, the condensation device condenses the water vapor, and the condensed water in the condensation device flows back to the electric rice cooker from the water inlet hole.

2. The cooking device for enhancing the aroma of rice according to claim 1, characterized in that: One end of the condensation pipeline connected to the exhaust hole is lower than one end of the condensation pipeline connected to the condensation device.

3. The cooking device for enhancing the aroma of rice according to claim 1, characterized in that: The condensation assembly also includes a drainage pipeline, both ends of which are connected to the condensation device and the water inlet hole respectively, and the condensed water of the condensation device drips to the water inlet hole through the drainage pipeline by gravity.

4. The cooking device for enhancing the aroma of rice according to claim 3, characterized in that: The condensing device includes a water collecting bin, an air inlet hole and a drain hole are provided inside the water collecting bin, the air inlet hole is connected to the condensing pipeline, the drain hole is connected to the drain pipeline, and the height of the air inlet hole is higher than the height of the drain hole.

5. The cooking device for enhancing the aroma of rice according to claim 3, characterized in that: The condensing assembly further comprises a valve, which is installed on the drainage pipeline and is used to control the drainage flow of the drainage pipeline.

6. The cooking device for enhancing the aroma of rice according to claim 5, characterized in that: The valve comprises a piston and a driving member, the drainage pipeline is a hose, the end of the piston can contact the drainage pipeline, and the driving member drives the piston to squeeze the drainage pipeline to adjust the drainage flow.

7. The cooking device for enhancing the aroma of rice according to any one of claims 1 to 6, characterized in that: The condensing device comprises: A solid heat exchanger, the solid heat exchanger is attached to the condensing pipeline, and the thermal conductivity of the solid heat exchanger is greater than the thermal conductivity of the pipe wall material of the condensing pipeline; A refrigeration device, wherein the refrigeration device transports a heat exchange medium to the solid heat exchange element, and the heat exchange medium can take away the heat from the solid heat exchange element.

8. The cooking device for enhancing the aroma of rice according to claim 7, characterized in that: The refrigeration device is a fan, and the heat exchange medium is air flow.

9. A cooking method, based on the cooking device for enhancing the aroma of rice according to any one of claims 1 to 8, characterized in that: include: Weigh 600 to 700 g of rice, wash it and mix it with 800 to 900 g of water to obtain a rice-water mixture; Putting the rice-water mixture into the electric rice cooker for cooking; opening the condensing device to condense water vapor generated by cooking; After the temperature in the electric rice cooker is stabilized at 100° C., the condensed water in the condensing device flows back into the electric rice cooker.

10. The cooking method according to claim 9, characterized in that: The condensed water in the condensing device flows back into the rice cooker at the 1st minute, the 4th minute and the 6.5th minute after the temperature in the rice cooker is stabilized at 100° C.

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