Sugar-controlled fresh-keeping method for food materials, control device and storage device

Abstract

The invention provides a sugar-control fresh-keeping method for food materials, a control device and a storage device, and relates to the technical field of household appliances. The sugar-controlled fresh-keeping method for the food materials can comprise the following steps: placing the food materials in a target space; and the temperature and humidity of the target space are adjusted, and then the food materials are subjected to sugar control and fresh keeping. After the food materials are placed in the target space, the temperature and humidity of the target space can be adjusted, on one hand, sugar control is conducted on the food materials, on the other hand, the freshness of the food materials can be guaranteed, and then the taste of air-conditioned food is improved.

Description

Technical Field

[0001] The present invention relates to the technical field of household appliances, and particularly to a method for controlling blood sugar and preserving freshness of food materials, a control device and a storage device. Background Art

[0002] More than 60% of the population in our country mainly eats starchy food materials, among which the digestible starch accounts for more than 95%, which is not conducive to the stability of postprandial blood sugar and weight control. The number of diabetic patients accounts for 10% of the total population. To prevent the occurrence of diabetes and control the intake of digestible carbohydrates, it is necessary to provide scientific and healthy blood sugar control staple foods for people with blood sugar control needs.

[0003] The current main methods for controlling blood sugar in staple foods are as follows:

[0004] ① Add resistant starch fortifiers to staple foods. However, the heating gelatinization temperature used in the preparation method of modified nutritious rice is too high, and it cannot well maintain the original appearance and taste of rice, and the acceptability of users is poor. Moreover, there are certain potential safety hazards in fortified functional rice.

[0005] ② Cook by using hypoglycemic cooking equipment and methods. When cooking rice, separate the rice soup when the rice is half-cooked. For example, when cooking rice, reduce blood sugar by draining a small part of the digestible starch and sugar in the rice soup. Although this technology can reduce a small amount of sugar, it will cause the loss of nutrients such as vitamins and amino acids and also affect the taste.

[0006] ③ Use a heat pipe with high heat transfer capacity to conduct the heat of the heat source to the cold end of the semiconductor chip, so that the hot end of the semiconductor chip obtains a higher temperature for heating the rice; reverse the power supply of the semiconductor chip to exchange the hot and cold ends. The hot end of the semiconductor chip uses the low-temperature environment inside the refrigerator for cooling, so that the cold end of the semiconductor chip generates a lower temperature to uniformly cool the rice. The rice that has been heated and cooled can achieve the purpose of reducing blood sugar and is beneficial for diabetic patients, hyperlipidemia patients and people who want to lose weight. This technology has a complex structure and consumes a large amount of energy in the refrigerator when heating.

[0007] Currently, in the existing process of controlling blood sugar for food, the temperature of the food materials is mainly controlled. However, at the optimal blood sugar control temperature of the food materials, the taste of the food materials will be greatly affected, resulting in poor taste and insufficient freshness. Summary of the Invention

[0008] The purpose of the present invention is to provide a method for controlling blood sugar and preserving freshness of food materials to solve the technical problem of poor taste of blood sugar-controlled foods in the prior art.

[0009] A further purpose of the present invention is to increase the speed of retrogradation and aging of food materials during the air-conditioning stage.

[0010] The objective of the second aspect of the present invention is to provide a control device for sugar control and fresh-keeping of food ingredients.

[0011] The objective of the third aspect of the present invention is to provide a storage device for food ingredients.

[0012] In particular, the present invention provides a method for sugar control and fresh-keeping of food ingredients, including:

[0013] Placing the food ingredients in a target space;

[0014] Adjusting the temperature and humidity of the target space, thereby performing sugar control and fresh-keeping on the food ingredients.

[0015] Optionally, the step of adjusting the temperature and humidity of the target space includes:

[0016] Adjusting the temperature of the target space to a first preset temperature, and simultaneously controlling the humidity of the target space to a first preset humidity;

[0017] After a first preset time, raising the temperature of the target space from the first preset temperature to a second preset temperature and maintaining it;

[0018] After a second preset time, raising the humidity of the target space from the first preset humidity to a second preset humidity and maintaining it;

[0019] Wherein, the first preset time is less than the second preset time.

[0020] Optionally, during the process of adjusting the temperature of the target space to the first preset temperature, the temperature adjustment rate is 0 - 10 °C / min.

[0021] Optionally, the first preset temperature is -2 °C to -5 °C.

[0022] Optionally, the first preset time is 3 h to 6 h.

[0023] Optionally, the second preset temperature is 2 °C to 4 °C.

[0024] Optionally, the first preset humidity is 30% - 60%.

[0025] Optionally, the second preset humidity is 75% - 85%.

[0026] Optionally, before adjusting the temperature of the target space to the first preset temperature, it further includes:

[0027] Detecting the temperature of the environment;

[0028] Comparing the temperature of the environment with the set temperature;

[0029] When the ambient temperature is greater than the set temperature, the time for maintaining the ambient temperature at the first preset temperature is longer than the time for maintaining the ambient temperature at the first preset temperature when the interval temperature is less than or equal to the set temperature.

[0030] Optionally, before adjusting the temperature in the target space to the first preset temperature, it further includes:

[0031] Sterilize the target space and continue for a third preset time.

[0032] In particular, the present invention also provides a control device for sugar control and preservation of food ingredients, which is used to adjust the conditions of the target space according to the above-mentioned sugar control and preservation method to perform sugar control and preservation on the food ingredients.

[0033] In particular, the present invention also provides a storage device for food ingredients, including a target space and the above-mentioned control device for sugar control and preservation of food ingredients. The control device for sugar control and preservation of food ingredients is used to control the conditions of the target space, thereby performing sugar control and preservation on the food ingredients stored in the target space.

[0034] In this solution, the food ingredients are placed in the target space. By adjusting the temperature and humidity of the target space, on the one hand, sugar control can be performed on the food ingredients, and on the other hand, the freshness of the food ingredients can be guaranteed, thereby improving the taste of the air-conditioned food.

[0035] In this solution, first, the temperature of the target space is adjusted to the first preset temperature, and the humidity is adjusted to the first preset humidity. Under this temperature and humidity, good sugar control can be performed on the food ingredients. After the sugar control is completed, the temperature of the target space is adjusted to the second preset temperature, and the humidity of the target space is adjusted to the second preset humidity. At this time, the freshness and taste of the food ingredients can be improved, and the user experience can be enhanced.

[0036] From the following detailed description of specific embodiments of the present invention in conjunction with the accompanying drawings, those skilled in the art will more clearly understand the above and other objects, advantages, and features of the present invention. BRIEF DESCRIPTION OF THE DRAWINGS

[0037] Some specific embodiments of the present invention will be described in detail hereinafter with reference to the accompanying drawings in an exemplary but not restrictive manner. The same reference numerals in the drawings denote the same or similar components or parts. Those skilled in the art should understand that these drawings are not necessarily drawn to scale. In the drawings:

[0038] Figure 1 is a schematic structural diagram of a refrigerator according to a specific embodiment of the present invention;

[0039] Figure 2 is a schematic flowchart of a method for sugar control and preservation of food ingredients according to a specific embodiment of the present invention;

[0040] Figure 3 is a schematic flowchart of the steps for adjusting the temperature and humidity of a target space according to a specific embodiment of the present invention;

[0041] Figure 4 is a schematic diagram of the changes in the environmental temperature and the center temperature of food ingredients according to a specific embodiment of the present invention;

[0042] Figure 5 is a schematic block diagram of resistant starch types and hypoglycemic mechanisms;

[0043] Figure 6 is a crystal crystallization kinetic curve;

[0044] Figure 7 is a schematic flowchart of the steps before adjusting the temperature of the target space to a first preset temperature according to a specific embodiment of the present invention

[0045] Explanation of reference numerals:

[0046] Refrigerator - 100; Drawer - 200. Detailed implementation manners

[0047] To further elaborate on the technical means and effects adopted by the present application to achieve the intended application purpose, the following is combined with the accompanying drawings and implementation manners. Obviously, the described embodiments are only a part of the embodiments of the present application, rather than all of the embodiments.

[0048] Unless otherwise defined, all technical and scientific terms used herein have the same meaning as commonly understood by those skilled in the technical field to which the present application belongs. The terms used in the specification of the present application herein are only for the purpose of describing specific embodiments, and are not intended to limit the present application.

[0049] In the description of this embodiment, it should be understood that the terms "including", "comprising", etc. used herein indicate the presence of features, steps, operations, and / or components, but do not exclude the presence or addition of one or more other features, steps, operations, or components. All terms (including technical and scientific terms) used herein have the meaning commonly understood by those skilled in the art, unless otherwise defined. It should be noted that the terms used herein should be interpreted as having a meaning consistent with the context of this specification, and should not be interpreted in an idealized or overly rigid manner. Additionally, the orientation or positional relationships indicated by the terms "upper", "lower", "top", "bottom", "inner", "outer", "front", "rear", etc. are based on the orientation or positional relationships shown in the accompanying drawings, and are only for the convenience of describing the present invention and simplifying the description, rather than indicating or implying 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 construed as a limitation of the present invention.

[0050] The present invention provides a method for controlling blood sugar and preserving freshness of food ingredients. Specifically, this method is used to control blood sugar and preserve the freshness of food ingredients stored in a refrigerator 100. More specifically, as Figure 1 shown, a drawer 200 (i.e., the target space) can be set in the refrigerator 100 to store food ingredients that need to control blood sugar, and then control blood sugar and preserve the freshness of the food ingredients stored in the drawer 200.

[0051] As a specific embodiment of the present invention, as Figure 2 shown, this embodiment provides a method for controlling blood sugar and preserving freshness of food ingredients, and this method for controlling blood sugar and preserving freshness can include:

[0052] Step S100, placing the food ingredient in the target space;

[0053] Step S200, adjusting the temperature and humidity of the target space, and then controlling blood sugar and preserving the freshness of the food ingredient.

[0054] Specifically, in this embodiment, when placing the food ingredient in the target space, by adjusting the temperature and humidity of the target space, on the one hand, it can control the blood sugar of the food ingredient, and on the other hand, it can ensure the freshness of the food ingredient, thereby improving the taste of the air-conditioned food.

[0055] As a specific embodiment of the present invention, as Figure 3 and Figure 4 shown, the steps of adjusting the temperature and humidity of the target space in step S200 of this embodiment can include:

[0056] Step S210, adjusting the temperature of the target space to a first preset temperature, and at the same time controlling the humidity of the target space to a first preset humidity;

[0057] Step S220, after a first preset time, raising the temperature of the target space from the first preset temperature to a second preset temperature and maintaining it;

[0058] Step S230, after a second preset time, raising the humidity of the target space from the first preset humidity to a second preset humidity and maintaining it;

[0059] Among them, the first preset time is less than the second preset time.

[0060] Specifically, blood sugar refers to the content of glucose in the blood, and the sugar (monosaccharide, disaccharide, starch) in food is the main source of blood sugar. Among them, resistant starch is not easily absorbed by the human body, but can increase satiety, and thus is used as the main component for controlling blood sugar. Controlling blood sugar means controlling the content of resistant starch in food. As Figure 5 shown, there are generally 5 types of resistant starch (RS) in food. Among them, RS3 is the main research object of this embodiment due to its production characteristics. This embodiment mainly aims at cooked food ingredients such as cooked rice, steamed buns, noodles, mashed potatoes, etc. that have undergone the gelatinization process, and controlling their retrogradation can increase the content of resistant starch in them.

[0061] According to the crystallization kinetic curve, as Figure 6 shown, within the melting temperature range of the crystal, the nucleation rate is zero. As the temperature gradually decreases, the nucleation rate gradually increases. When it drops to near the glass transition temperature Tg (the glass transition temperature of starch is -5°C), the nucleation rate approaches zero, and crystal grains cannot form. The system is in a "frozen state". Since diffusion cannot occur, the crystal growth rate is also zero. Therefore, the optimal temperature condition for forming resistant starch is between the melting temperature Tm and the glass transition temperature Tg. The gelatinization process causes the amylose molecules to stretch and separate. Slow cooling makes the molecular vibration gradually weaken, and there is still a certain diffusion ability. Between this balance, there is a greater probability of association between amylose molecules. If the temperature drops rapidly, the amylose molecules in the pores quickly enter the "frozen state", the diffusion ability is greatly weakened, and the probability of association between the amylose molecular chains decreases, thus affecting the yield of resistant starch RS.

[0062] Therefore, in this embodiment, the temperature in the controlled environment is adjusted to a first preset temperature, where the first preset temperature is between the melting temperature Tm and the glass transition temperature Tg of the food material, or slightly lower than the melting temperature Tm and the glass transition temperature Tg of the food material. Within this temperature range, the temperature at the center of the food material can be between the melting temperature Tm and the glass transition temperature Tg, enabling the starch in the food material to retrograde, thereby obtaining more resistant starch and achieving the purpose of blood sugar control. After maintaining the temperature at the first preset temperature for a period of time, the temperature is then raised to a second preset temperature, which is higher than the first preset temperature, in order to further ensure the freshness of the food material on the basis of blood sugar control. The curve of the entire temperature adjustment and the temperature at the center of the food material is as Figure 4 shown.

[0063] In addition, since the moisture content inside the food material also has a certain impact on the aging and retrogradation of the food material during the blood sugar control stage, the moisture content in the target space needs to be adjusted to a first preset humidity during the blood sugar control stage. The first preset humidity should be the humidity that is most conducive to the aging and retrogradation of the food material to form resistant starch. Generally speaking, this humidity is relatively low. If the food material is still within this humidity range after the blood sugar control ends, it is likely to cause water loss in the food material, and thus problems such as poor freshness and taste of the food material. Therefore, after the blood sugar control ends, the humidity in the target space needs to be adjusted to the humidity that satisfies the freshness of the food material. In this embodiment, it is adjusted to a second preset humidity. Specifically, the second preset humidity is greater than the first preset humidity.

[0064] In this embodiment, by adjusting the temperature and humidity in the target space, while controlling the blood sugar of the food material stored in the target space, the freshness of the food material is ensured, the taste of the food is improved, and thus the user experience is enhanced.

[0065] As a specific embodiment of the present invention, during the process of adjusting the target space temperature to the first preset temperature in this embodiment, the temperature adjustment rate is 0 to 10 °C / min.

[0066] Specifically, the influencing factors for the resistant starch content in the staple food may also include the temperature adjustment rate during retrogradation. Among them, when the temperature adjustment rate during retrogradation is 0 to 10 °C / min, the content of resistant starch is relatively high. Therefore, the temperature adjustment rate of the target space in this embodiment is set in the range of 0 to 10 °C / min. For example, the temperature adjustment rate in this embodiment can be 1 °C / min, 3 °C / min, 5 °C / min, 7 °C / min, or 10 °C / min. The ingredients are more conducive to starch aging and retrogradation at these temperature adjustment rates, thereby improving the blood sugar control effect.

[0067] As a specific embodiment of the present invention, the first preset temperature in this embodiment can be -2 °C to -5 °C.

[0068] Specifically, the first preset temperature in this embodiment can be -2 °C, -3 °C, -4 °C, or -5 °C. As one of the embodiments, the first preset temperature in this embodiment is -3 °C. That is, when it is necessary to control the blood sugar of the ingredients, first lower the temperature of the target space to -3 °C and maintain it. At this time, the ingredients can be quickly cooled, and it is ensured that the central temperature of the ingredients is about 1 °C. At this temperature, the ingredients are cooled and retrograded, so that more resistant starch can be obtained in the ingredients, thereby ensuring the blood sugar control effect of the ingredients.

[0069] As a specific embodiment of the present invention, the first preset time in this embodiment is 3 h to 6 h. Since the yield of resistant starch gradually increases with the prolongation of the natural cooling time, but the efficiency increase slows down after 1 hour. Considering factors such as time cost, the natural cooling time of about 3 h to 6 h is more reasonable. For example, the first preset time can be 3 h, 4.5 h, or 6 h. Preferably, the first preset time in this embodiment is 3 h.

[0070] As a specific embodiment of the present invention, the second preset temperature in this embodiment is 2 °C to 4 °C.

[0071] Specifically, the second preset temperature in this embodiment can be 2 °C, 3 °C, or 4 °C. For example, in this embodiment, after maintaining the temperature of the target space at the first preset temperature (-3 °C) for the first preset time, the temperature of the target space starts to rise. When the temperature reaches near the second preset temperature, such as about 4 °C, it starts to cool down. When the temperature drops to 2 °C, it rises again, and so on, keeping the storage temperature of the ingredients at about 3 °C, thereby ensuring the freshness of the ingredients.

[0072] Of course, as other embodiments, the second preset temperature range can be adjusted by oneself, that is, the temperature values for heating and cooling can be adjusted by oneself. For example, the temperature can be reduced when it reaches 3.5 °C and heating can start when it drops to 2.5 °C, so as to ensure that the temperature in the target space can be maintained at about 3 °C.

[0073] Specifically, regardless of which embodiment, it is necessary to detect the temperature of the target space through a sensor. The sensor is electrically connected to the controller and transmits the temperature information to the controller. The controller then controls the start and stop of the refrigeration system, thereby maintaining the ambient temperature at the second preset temperature.

[0074] Specifically, when the moisture content of the food ingredient is below 10%, it is difficult for starch to age. When the moisture content is between 30% and 60%, especially around 40%, the starch is most likely to age and retrograde. Therefore, in this embodiment, during the sugar control stage, it is necessary to maintain the moisture content of the food ingredient at the first preset humidity to increase the speed of starch aging and retrogradation. The first preset humidity in this embodiment can be 30% - 60%, for example, it can be 30%, 40%, 50% or 60%. Specifically, if the moisture content of the food ingredient is to be maintained between 30% and 60%, the relative humidity of the target space (i.e., the drawer 200) where the food ingredient is located needs to be controlled at about 30% - 60%. When the sugar control ends, if the relative humidity in the target space is too low, the food ingredient is prone to dry consumption and the fresh-keeping effect deteriorates. And the humidity with a better fresh-keeping effect is about 80%. Therefore, when the sugar control ends, this embodiment adjusts the humidity of the target space to the second preset humidity, that is, 75% - 85%, for example, it can be adjusted to 75%, 80% or 85%, so as to ensure the freshness of the sugar-controlled food ingredient.

[0075] Specifically, the humidity in this embodiment is adjusted to a low humidity (30% - 60%) to promote the aging and retrogradation of starch, and then the humidity of the environment is adjusted to about 80% for storage to maintain the freshness and taste of the food ingredient.

[0076] Specifically, the first preset time for which the temperature in the target space lasts at the first preset temperature is greater than the second preset time for which the humidity in the target space lasts at the first preset humidity. The main reason is that after ensuring that the food ingredient is fully retrograded and aged, the humidity of the target space can be increased to avoid the slowdown of the retrogradation and aging rate due to the increase in humidity, resulting in a poor sugar control effect for the food ingredient.

[0077] As a specific embodiment of the present invention, as Figure 7 shown, before step S210 of adjusting the temperature of the target space to the first preset temperature in this embodiment, it further includes:

[0078] Step S240, detecting the temperature of the environment;

[0079] Step S250, comparing the temperature of the environment with the set temperature;

[0080] Step S260: When the ambient temperature is greater than the set temperature, the time for maintaining the ambient temperature at the first preset temperature is longer than the time for maintaining the ambient temperature at the first preset temperature when the interval temperature is less than or equal to the set temperature.

[0081] Specifically, before controlling the sugar content of the food ingredients in this embodiment, the current ambient temperature can be detected first and compared with the set temperature. If the temperature is lower than the set temperature, the cooling time is short. On the contrary, if the temperature is higher than the set temperature, the cooling time is long. In this embodiment, 0°C is used as the set temperature.

[0082] As a specific embodiment of the present invention, before adjusting the temperature in the target space to the first preset temperature in this embodiment, it may further include:

[0083] Sterilize the target space and continue for the third preset time.

[0084] Specifically, the target space of the refrigerator 100 in this embodiment can adopt a UV or nano-titanium sterilization module to achieve a cleanliness of more than 99.99% in the compartment. Of course, the material of the storage drawer 200 can also adopt an antibacterial material to meet the antibacterial requirements.

[0085] As a specific embodiment of the present invention, this embodiment also provides a control device for controlling the sugar content and freshness preservation of food ingredients. The control device for controlling the sugar content and freshness preservation of food ingredients is used to adjust the conditions of the target space according to the above method for controlling the sugar content and freshness preservation to control the sugar content and freshness preservation of the food ingredients.

[0086] As a specific embodiment of the present invention, this embodiment also provides a storage device for food ingredients. The storage device may include a target space and the above control device for controlling the sugar content and freshness preservation of food ingredients. The control device for controlling the sugar content and freshness preservation of food ingredients is used to control the conditions of the target space, and then control the sugar content and freshness preservation of the food ingredients stored in the target space.

[0087] Specifically, the storage device in this embodiment can be the refrigerator 100, the target space can be the space formed by the drawer 200, and the control device can be a controller or a control module placed in the refrigerator 100. Combining the temperature sensor, humidity sensor, fan provided at the drawer 200 and the refrigeration device in the refrigerator, the temperature and humidity in the drawer 200 are controlled and adjusted, and then the sugar content and freshness preservation of the food ingredients stored in the drawer 200 are carried out, ensuring the sugar content control of the food ingredients while not affecting the freshness and taste of the food ingredients, and improving the user experience.

[0088] At this point, those skilled in the art should recognize that although numerous exemplary embodiments of the present invention have been shown and described in detail herein, many other variations or modifications that conform to the principles of the present invention can still be directly determined or derived from the disclosed content of the present invention without departing from the spirit and scope of the present invention. Therefore, the scope of the present invention should be understood and determined to cover all such other variations or modifications.

Claims

1. A method for controlling sugar content and preserving food, characterized in that: include: Place the ingredients in the target space; The temperature and humidity of the target space are adjusted to control the sugar content and preserve the freshness of the food.

2. The method for controlling sugar content and preserving food according to claim 1, characterized in that: The step of adjusting the temperature and humidity of the target space includes: Adjusting the temperature of the target space to a first preset temperature, and controlling the humidity of the target space to a first preset humidity; After a first preset time, the temperature of the target space is increased from the first preset temperature to a second preset temperature and maintained; After a second preset time, the humidity of the target space is increased from the first preset humidity to a second preset humidity and maintained; Wherein, the first preset time is shorter than the second preset time.

3. The method for controlling sugar content and preserving food according to claim 2, characterized in that: In the process of adjusting the temperature of the target space to the first preset temperature, the temperature adjustment rate is 0-10° C. / min.

4. The method for controlling sugar content and preserving food according to claim 2 or 3, characterized in that: The first preset temperature is -2°C to -5°C.

5. The method for controlling sugar content and preserving food according to claim 2, characterized in that: The first preset time is 3 hours to 6 hours.

6. The method for controlling sugar content and preserving food according to claim 2, characterized in that: The second preset temperature is 2°C to 4°C.

7. The method for controlling sugar content and preserving food according to claim 2, characterized in that: The first preset humidity is 30% to 60%.

8. The method for controlling sugar content and preserving food according to claim 2, characterized in that: The second preset humidity is 75% to 85%.

9. The method for controlling sugar content and preserving food according to claim 2, characterized in that: Before adjusting the temperature of the target space to the first preset temperature, the method further includes: Detect the temperature of the environment; Compare the ambient temperature with the set temperature; When the ambient temperature is greater than the set temperature, the time for which the ambient temperature is adjusted to the first preset temperature is greater than the time for which the ambient temperature is adjusted to the first preset temperature when the spacing temperature is less than or equal to the set temperature.

10. The method for controlling sugar content and preserving food according to claim 2 or 9, characterized in that: Before adjusting the temperature in the target space to the first preset temperature, the method further includes: The target space is sterilized for a third preset time.

11. A control device for controlling sugar content and preserving freshness of food, characterized in that: Used to adjust the conditions of the target space according to the sugar control and preservation method described in any one of claims 1-10 to control the sugar and preserve the food.

12. A food storage device, characterized in that: It comprises a target space and the control device for controlling sugar and preserving food as claimed in claim 11, wherein the control device for controlling sugar and preserving food is used to control the conditions of the target space, thereby controlling sugar and preserving food stored in the target space.

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