Making method and device of low-sugar rice, computer equipment and cooking equipment

Abstract

The invention relates to the technical field of electrical equipment, and discloses a low-sugar rice making method and device, computer equipment and cooking equipment.The low-sugar rice making method comprises the steps that after a rice-water mixture in an inner container is gelatinized, the rice-water mixture is cooled to a preset first temperature, and amylase is added into the inner container; controlling the heating device to heat the inner container, so that the first actual temperature in the inner container is maintained in the enzyme activity temperature interval; and when the first actual time length for heating the inner container reaches a preset first time length threshold value, the inner container is cooled. According to the method, the low-sugar rice is prepared by amylase enzymolysis, and the enzymolysis reaction can penetrate into rice grains to act on starch grains, so that compared with an elution method of only removing surface starch, the method is more thorough in sugar reduction and lower in glycemic index.

Description

TECHNICAL FIELD

[0001] The present application relates to the technical field of electrical equipment, in particular to a low-sugar rice making method, device, computer equipment and cooking equipment. BACKGROUND

[0002] As the staple food in the daily diet of Chinese residents, rice is mainly composed of carbohydrates, especially starch. Starch is digested and decomposed into glucose in the human body, which can easily cause rapid postprandial blood glucose rise. Long-term intake of excessive starch is not conducive to the health of diabetic patients and people who need to control sugar intake. To meet the demand for low-sugar diet, various methods for making low-sugar rice have appeared on the market. Traditional low-sugar rice is made by the "draining rice" process, that is, by boiling rice for a period of time and then draining the rice soup rich in starch to reduce the sugar content in rice in a physical way. However, this method can only achieve single sugar removal, and the effect of reducing sugar is limited. In the process of discharging the rice soup, a large amount of water-soluble vitamins (such as B vitamins), minerals and part of dietary fiber and other nutrients are lost, which seriously affects the nutritional value and taste of rice. SUMMARY

[0003] Therefore, the present application provides a low-sugar rice making method, device, computer equipment and cooking equipment to solve the problem of low sugar reduction rate of low-sugar rice made by traditional low-sugar rice making methods.

[0004] In a first aspect, the present application provides a low-sugar rice making method applied to a cooking equipment, the cooking equipment comprising an inner container and a heating device for heating the inner container, the method comprising the following steps: after the gelatinization of a rice-water mixture in the inner container, the rice-water mixture is cooled to a preset first temperature; after the rice-water mixture is cooled to the first temperature, amylase is added to the inner container; the heating device is controlled to heat the inner container so that the first actual temperature inside the inner container is maintained in an enzyme activity temperature range; when the first actual time length of heating the inner container reaches a preset first time length threshold, the inner container is cooled.

[0005] The method for preparing low-sugar rice provided by the application comprises the following steps: after the completion of the conventional gelatinization stage of rice, first, the heating device is controlled to stop heating, and the rice-water mixture is rapidly cooled to a preset first temperature by an active cooling means; the first temperature is set according to the optimum temperature of the enzyme activity of amylase; then, a certain amount of amylase is added into the inner container, the heating device is started to maintain a constant temperature, so that the actual temperature in the inner container is stably maintained in the enzyme activity temperature range, and the reaction is continuously maintained for a preset first time threshold, so as to sufficiently catalyze the decomposition of long-chain amylose into short-chain dextrin and maltose; after the enzymatic hydrolysis is completed, the inner container is rapidly cooled to room temperature or a lower temperature again, so as to promote the rearrangement and crystallization of starch molecules and significantly increase the generation amount of resistant starch. The process does not need to repeatedly wash to remove starch, avoids the loss of water-soluble vitamins, minerals and part of the soluble nutrient components in the traditional process, and effectively retains the nutritional value of rice. At the same time, since the enzymatic hydrolysis reaction can act on the starch granules in the interior of the rice grains, compared with the elution method of only removing the surface starch, the method can more thoroughly reduce the sugar content and lower the glycemic index (GI). In addition, the method does not need complex water adding, water discharging, stirring or rice-water separation structures, and can be realized only by adding a cooling control module in a conventional electric rice cooker or cooking equipment, so that the equipment structure is simple, the control is accurate, the operation is stable, and the method has good practicability and industrialization prospect.

[0006] In an alternative embodiment, the cooking device further comprises a refrigeration device for refrigerating the inner container, and the cooling of the inner container comprises: cooling the inner container to a preset refrigeration temperature range by the refrigeration device, so that the second actual temperature in the inner container is maintained in the refrigeration temperature range; and when the second actual time for refrigerating the inner container reaches a preset second time threshold, controlling the refrigeration device to stop working.

[0007] The embodiment realizes the automatic low-temperature storage of rice after enzymatic hydrolysis by integrating the refrigeration device, significantly promotes the retrogradation and recrystallization process of starch molecules, and effectively improves the generation amount of resistant starch (especially RS3 type, i.e. retrograded starch). In the enzymatic hydrolysis process, the amylase (such as α-amylase) has cut the long-chain amylose into shorter oligosaccharide fragments, and these fragments have higher migration and crystallization ability. When the rice is rapidly cooled and continuously maintained at the refrigeration temperature range (such as 2℃-6℃) under the action of the refrigeration device, the short-chain starch molecules are more easily arranged in order and form stable double helix structures, and then are aggregated into crystalline regions resistant to enzymatic hydrolysis, so as to be converted into resistant starch difficult to be decomposed by small intestine digestive enzymes. Research shows that after low-temperature storage for more than 12 hours, the content of resistant starch in the rice can be increased by more than 50%, and the glycemic index (GI value) is significantly reduced, which is helpful for delaying the rise of postprandial blood glucose and improving insulin sensitivity, and has positive significance for patients with diabetes, people who are on a diet and people who are concerned about metabolic health.

[0008] In an alternative embodiment, after the control of the refrigeration device to stop working, the method further comprises the following steps: controlling the heating device to heat the inner container to a preset holding temperature, and maintaining the inner container at the holding temperature.

[0009] This embodiment automatically switches to the heating and holding mode after the refrigeration phase ends, and can heat the rice rich in resistant starch to a suitable eating temperature, avoiding secondary heating and improving eating convenience. This design realizes the automation of the whole process of "enzymolysis - refrigeration - reheating", and the user can pre-arrange the completion time and eat at the time. At the same time, reasonable temperature control reheating helps to restore the taste of rice, and takes into account health and food quality.

[0010] In an alternative embodiment, the cooling of the inner container comprises: cooling the inner container to a preset second temperature; or, cooling the inner container to a second temperature and issuing a prompt message to refrigerate the rice-water mixture.

[0011] Therefore, when the device does not have an automatic refrigeration function, the system can issue a prompt through sound, light, or mobile phone App, etc. after the rice-water mixture is cooled to an appropriate temperature, guiding the user to take out the inner container and put it in the refrigerator for refrigeration, ensuring that the resistant starch conversion process continues. This design improves the universality and applicability of the method, taking into account the configuration needs of different levels of cooking equipment, while ensuring low sugar effect, enhancing the product's marketability and user operation guidance.

[0012] In an alternative embodiment, the control of the heating device to heat the inner container to maintain the first actual temperature inside the inner container in the enzyme activity temperature range comprises: controlling the heating device to heat the inner container at a preset fourth power to make the first actual temperature inside the inner container reach the enzyme activity temperature range; when the first actual temperature reaches the upper limit of the enzyme activity temperature range, the heating device stops heating; when the first actual temperature reaches the lower limit of the enzyme activity temperature range, the heating device heats the inner container at a preset fourth power.

[0013] This embodiment stops heating when the temperature reaches the upper limit of the enzyme activity range, and restarts heating when it is lower than the lower limit, forming a dynamic closed-loop temperature control mechanism, effectively avoiding temperature overshoot or excessive fluctuation, and ensuring that the enzymatic reaction always proceeds efficiently and stably within the optimal temperature range. This control method not only improves the enzymolysis efficiency and reaction consistency, but also ensures the repeatability of the sugar reduction effect, while avoiding energy waste caused by continuous heating. It has the advantages of high temperature control precision, low energy consumption, and strong adaptability, and is suitable for cooking equipment with different power and thermal characteristics.

[0014] In an alternative embodiment, the heating device comprises an R-angle wire coil and a bottom wire coil, and the control of the heating device to heat the inner container at the preset fourth power comprises: control of the heating device to heat the inner container at a preset duty cycle K:M:N, wherein K:M:N represents that the R-angle wire coil is heated and the bottom wire coil is not heated for K seconds, the bottom wire coil is heated and the R-angle wire coil is not heated for M seconds, and the R-angle wire coil and the bottom wire coil are both stopped heating for N seconds.

[0015] This embodiment realizes more uniform heating of the inner container by alternating heating of the R-angle wire coil and the bottom wire coil, and cooperates with the intermittent stop of the duty cycle control, effectively prevents local overheating or insufficient heating, improves the consistency of the rice taste, and stabilizes the temperature control, which is conducive to the smooth progress of the key process of enzyme hydrolysis.

[0016] In an alternative embodiment, the method for making low-sugar rice further comprises the following steps: after receiving the preparation instruction of low-sugar rice, controlling the heating device to heat the rice-water mixture at a preset first power; when the third actual temperature of the rice-water mixture reaches a preset third temperature, controlling the heating device to maintain the inner container at the third temperature; when the third actual time length of the inner container at the third temperature reaches a preset third time length threshold, controlling the heating device to heat the rice-water mixture at a preset second power to make the rice-water mixture boil; after the rice-water mixture boils, controlling the heating device to heat the rice-water mixture at a preset third power to gelatinize the rice-water mixture.

[0017] This embodiment realizes the optimal management of the low-sugar rice gelatinization process in the early stage by precisely controlling the heating power and temperature in stages, and the multi-segment heating strategy not only improves the uniformity and integrity of the rice gelatinization, provides more favorable substrate conditions for the subsequent enzyme hydrolysis reaction (gelatinized starch is more susceptible to enzyme action), but also improves the taste consistency and process controllability of the finished rice, which helps to ensure the quality stability of the final low-sugar rice.

[0018] In a second aspect, the present application also provides a device for making low-sugar rice, which is applied to a cooking equipment comprising an inner container and a heating device for heating the inner container, and the device comprises a first cooling module, a starch enzyme adding module, an enzyme hydrolysis module, and a second cooling module. The first cooling module is used to cool the rice-water mixture in the inner container to a preset first temperature after the rice-water mixture is gelatinized. The starch enzyme adding module is used to add starch enzyme into the inner container after the rice-water mixture is cooled to the first temperature. The enzyme hydrolysis module is used to control the heating device to heat the inner container so that the first actual temperature inside the inner container is maintained in an enzyme activity temperature range. The second cooling module is used to cool the inner container when the first actual time length of heating the inner container reaches a preset first time length threshold.

[0019] In a third aspect, the present application provides a computer device, comprising a memory and a processor, the memory and the processor being communicatively connected with each other, and the memory storing computer instructions, and the processor executing the computer instructions to perform the method for preparing low-sugar rice according to the first aspect or any one of the corresponding embodiments thereof.

[0020] In a fourth aspect, the present application provides a cooking device, comprising an inner container, a heating device for heating the inner container, a refrigeration device for refrigerating the inner container, a temperature sensor for detecting the temperature of the inner container or a mixture of rice and water in the inner container, and the computer device according to the third aspect, wherein the heating device, the refrigeration device and the temperature sensor are communicatively connected with the computer device.

[0021] In a fifth aspect, the present application provides a computer readable storage medium, which stores computer instructions for causing a computer to execute the method for preparing low-sugar rice according to the first aspect or any one of the corresponding embodiments thereof. BRIEF DESCRIPTION OF DRAWINGS

[0022] In order to more clearly illustrate the specific embodiments or prior art technical solutions of the present application, the drawings needed in the description of the specific embodiments or prior art will be briefly introduced below. Obviously, the drawings in the following description are some embodiments of the present application, and those skilled in the art can obtain other drawings according to these drawings without creative labor.

[0023] Figure 1 is a flowchart of a method for preparing low-sugar rice according to an embodiment of the present application; Figure 2 is a flowchart of another method for preparing low-sugar rice according to an embodiment of the present application; Figure 3 is a flowchart of an example of a method for preparing low-sugar rice according to an embodiment of the present application; Figure 4 is a structural block diagram of a low-sugar rice preparation device according to an embodiment of the present application; Figure 5 is a hardware structure schematic diagram of a computer device according to an embodiment of the present application. DETAILED DESCRIPTION

[0024] In order to make the purpose, technical solutions and advantages of the embodiments of the present application more clear, the technical solutions of the embodiments of the present application will be described clearly and completely below with reference to the drawings of the embodiments of the present application. Obviously, the described embodiments are some embodiments of the present application, but not all the embodiments. Based on the embodiments of the present application, all other embodiments obtained by those skilled in the art without creative labor are within the scope of protection of the present application.

[0025] To solve the above problems, the related technology proposes an improved low-sugar rice making method. By soaking at a low temperature of 50-65°C to dissolve amylose, and then heating to 70-90°C to promote the gelatinization of amylopectin and further elution, the soaking, rinsing and rice-water separation process is combined with multiple cycles to improve the starch removal efficiency. Although this method improves the sugar removal rate, it still relies heavily on the water washing process, resulting in more nutrients being taken away, exacerbating the problem of nutrient loss. At the same time, repeated soaking and stirring can damage the structure of the rice grains, causing the rice to be loose and the viscoelasticity to decrease, affecting the final eating taste, and the overall sugar reduction effect is still difficult to meet the growing demand for high-standard healthy diet.

[0026] Therefore, how to effectively reduce the digestible starch content of rice while reducing the loss of nutritional ingredients and maintaining the good texture and flavor of rice has become a key technical problem to be solved in the field of low-sugar staple cooking technology.

[0027] According to the embodiments of the present application, a low-sugar rice making method is provided. It should be noted that the steps shown in the flowchart of the accompanying drawings can be executed in a computer system such as a set of computer executable instructions, and although the logical order is shown in the flowchart, in some cases, the steps shown or described can be executed in an order different from that shown here.

[0028] In this embodiment, a low-sugar rice making method is provided, which can be used in a cooking device including an inner container and a heating device for heating the inner container.

[0029] Figure 1 The flowchart of the low-sugar rice making method according to the embodiments of the present application is shown in FIG. 1, which includes the following steps: Figure 1 Step S101: After the gelatinization of the rice-water mixture in the inner container, the rice-water mixture is cooled to a preset first temperature.

[0030] The first temperature is determined according to the optimum temperature of the enzyme activity of amylase. For example, the optimum temperature of the enzyme activity of a-amylase is 65°C, and the first temperature can be set to 60°C.

[0031] The temperature of the rice-water mixture can be detected by the bottom temperature sensing bag of the electric rice cooker.

[0032] Step S102: After the rice-water mixture is cooled to the first temperature, amylase is added to the inner container.

[0033] ​Amylase is a class of enzymes that can catalyze the hydrolysis of α-1, 4-glycosidic bonds in polysaccharides such as starch and glycogen, and is widely present in animals, plants and microorganisms. It is an important industrial enzyme preparation in food, medicine, textile and washing industries. In this embodiment, α-amylase, β-amylase, glucoamylase, isoamylase and pullulanase can be selected.

[0034] Step S103: controlling the heating device to heat the inner container, so that the first actual temperature inside the inner container is maintained in the enzyme activity temperature interval.

[0035] The enzyme activity temperature interval is determined according to the enzyme activity optimum temperature. Specifically, the enzyme activity temperature interval can be determined according to the enzyme activity optimum temperature and the performance of the cooking device. For example, the enzyme activity optimum temperature of α-amylase is 65°C, and the enzyme activity temperature interval can be 63°C~67°C.

[0036] Specifically, the first temperature is less than the lower limit of the enzyme activity temperature interval, so as to reserve a heating and warming space, avoid the actual temperature of the inner container exceeding the upper limit of the enzyme activity temperature interval due to temperature response lag or temperature sensing bag detection delay after starting the heating device, and cause partial inactivation or activity decline of amylase. At the same time, by slowly warming up from a temperature lower than the lower limit and accurately controlling the temperature, the system can gradually approach the target temperature interval, improve the temperature control stability and reaction consistency, and ensure that the amylase continuously and efficiently catalyzes the starch hydrolysis reaction in the best activity range.

[0037] Step S104: when the first actual time length of heating the inner container reaches the preset first time length threshold, the inner container is cooled.

[0038] The method for making low-sugar rice provided in this embodiment is to control the heating device to stop heating after the rice completes the conventional gelatinization stage, and quickly cool the rice-water mixture to a preset first temperature by active cooling means, and the first temperature is set according to the suitable temperature for the activity of amylase; then, amylase is quantitatively added to the inner tank, and the heating device is started for constant temperature maintenance, so that the actual temperature in the inner tank is stabilized within the enzyme activity temperature range, and the reaction is continuously performed for a preset first time threshold to fully catalyze the decomposition of long-chain starch into short-chain dextrin and maltose; after the enzymatic hydrolysis is completed, the inner tank is quickly cooled to room temperature or lower again to promote the rearrangement and crystallization of starch molecules, and significantly increase the amount of resistant starch produced. This process does not require repeated water washing to remove starch, avoids the loss of water-soluble vitamins, minerals and some soluble nutrients in traditional processes, and effectively retains the nutritional value of rice. At the same time, since the enzymatic hydrolysis reaction can penetrate into the interior of the rice grains and act on the starch granules, compared with the elution method that only removes surface starch, this method is more thorough in reducing blood sugar and has a lower glycemic index. In addition, this method does not require complex water addition, drainage, stirring or rice-water separation structures. It can be achieved by simply adding a cooling control module to a conventional rice cooker or cooking equipment. The equipment has a simple structure, precise control, and stable operation, and has good practicality and industrialization prospects.

[0039] In this embodiment, a method for making low-sugar rice is provided, which can be used in a cooking device. The cooking device includes an inner pot and a heating device for heating the inner pot. Figure 2 FIG. 1 is a flow chart of another method for making low-sugar rice according to an embodiment of the present invention. Figure 2 As shown, the process includes the following steps: Step S201: After receiving the low-sugar rice preparation instruction, controlling the heating device to heat the rice-water mixture at a preset first power.

[0040] For example, the first power, P1, is 0.1-0.5P, where P is the rated heating power of the cooking device. The primary goal of this stage is to raise the temperature of the rice-water mixture from room temperature to a preset third temperature range (40°C-60°C) at a moderate rate while ensuring even heating of the rice grains and preventing premature gelatinization of the outer layer. While heating is necessary, P1 is not the highest power setting; it is intended to create optimal conditions for subsequent low-temperature processing.

[0041] Step S202: When the third actual temperature of the rice-water mixture reaches a preset third temperature, the heating device is controlled to maintain the inner pot at the third temperature.

[0042] For example, the third temperature is 40-60°C. That is, when the actual temperature of the rice-water mixture reaches the preset third temperature in the range of 40-60°C, the method enters this stage. At this time, the power of the heating device is dynamically adjusted (may be lower than P1 or intermittent heating is used) to accurately maintain the temperature of the inner container and the rice-water mixture at the third temperature. This stage is the key "rice soaking" or "pre-gelatinization" process, and the duration is determined by the preset third time threshold. The purpose of constant temperature maintenance is to allow the rice grains to fully absorb water and swell, and the internal starch particle structure to loosen, thereby preparing for the subsequent effective dissolution of starch.

[0043] Step S203: When the actual time of the inner container at the third temperature reaches the preset third time threshold, the heating device is controlled to heat the rice-water mixture at a preset second power to make the rice-water mixture boil.

[0044] For example, the second power P2 = 0.5-1P. The power range of P2 is 0.5-1 times the rated power P, which aims to quickly and effectively heat the pre-processed rice-water mixture to make it quickly reach and enter a state of vigorous boiling. The high power in this stage is the key to ensuring that the starch can be efficiently and massively dissolved from the rice grains into the rice soup.

[0045] Step S204: After the rice-water mixture boils, the heating device is controlled to heat the rice-water mixture at a preset third power to gelatinize the rice-water mixture.

[0046] For example, the third power P3 = 0.4-0.8P. That is, after the rice-water mixture successfully enters the boiling state, the heating power is adjusted from P2 to the third power P3. The power range of P3 is 0.4-0.8 times the rated power P. Although P3 can still maintain boiling, its power is lower than P2 (i.e., P2 > P3). The main purpose of the power reduction in this stage is to control the intensity of boiling by reducing the heating intensity while ensuring that the rice grains continue to complete sufficient gelatinization and cooking, thereby effectively preventing the rice soup from overflowing the inner container during continuous boiling and ensuring the safety and stability of the cooking process.

[0047] The power relationship P2 > P1 ≥ P3 reflects the fine control of the method for different cooking stages: P2 ensures rapid and powerful boiling to dissolve starch; P1 realizes gentle heating to facilitate pre-processing; and P3 maintains boiling and gelatinization while considering the anti-overflow function.

[0048] Step S205: After the rice-water mixture in the inner container is gelatinized, the rice-water mixture is cooled to a preset first temperature.

[0049] The first temperature is determined according to the optimum temperature of the amylase enzyme.

[0050] Step S206: After the rice-water mixture is cooled to the first temperature, add amylase into the inner container.

[0051] Step S207: Control the heating device to heat the inner container, so that the first actual temperature inside the inner container is maintained in the enzyme activity temperature range.

[0052] In an alternative embodiment, controlling the heating device to heat the inner container, so that the first actual temperature inside the inner container is maintained in the enzyme activity temperature range, comprises steps S2071-S2072.

[0053] Step S2071: Control the heating device to heat the inner container at a preset fourth power, so that the first actual temperature inside the inner container reaches the enzyme activity temperature range.

[0054] Wherein, the enzyme activity temperature range is determined according to the enzyme activity suitable temperature and the performance of the cooking device.

[0055] For example, the fourth power P4=0.2~0.5P. This is because the enzyme reaction is a biochemical process that depends on the catalytic action of biological enzymes, and the core is to provide a stable and suitable temperature environment for amylase to maintain its high activity, rather than continuously input a large amount of heat. Therefore, the demand for heat energy at this stage is low, and the focus is on accurate temperature control rather than rapid heating or intense heating. If the heating power is too high, it is easy to cause the local or overall temperature to exceed the upper limit of the enzyme's tolerance, causing the enzyme protein to denature and lose activity, interrupting the enzyme reaction or greatly reducing the efficiency. By setting the fourth power P4 in the medium-low power range of 0.2~0.5P, a gentle and stable heat input can be achieved, effectively avoiding temperature overshoot, and the temperature control system can achieve accurate constant temperature maintenance, ensuring that the amylase continuously and efficiently catalyzes the decomposition of long-chain starch throughout the reaction process, thereby ensuring the sugar-reducing effect and process stability of low-sugar rice.

[0056] Step S2072: When the first actual temperature reaches the upper limit of the enzyme activity temperature range, control the heating device to stop heating; when the first actual temperature reaches the lower limit of the enzyme activity temperature range, control the heating device to heat the inner container at the fourth power.

[0057] In order to ensure the stability of the enzyme reaction temperature and achieve uniform heating, the heating device adopts a design in which the bottom coil and the R-angle coil work together. The specific control method of controlling the heating device to heat the inner container at a preset fourth power is as follows: by presetting the duty cycle K:M:N, an alternating heating mode of R-angle coil heating for K seconds, bottom coil heating for M seconds, and stopping heating for N seconds is realized, and the duty cycle range is set to 4:4:2 to 4:4:6. By adjusting the duty cycle, the overall heating power P4 can be flexibly controlled to adapt to different enzyme reaction requirements.

[0058] The temperature control is based on the real-time monitoring of the bottom temperature sensing bag, and the target is to maintain the inner pot temperature in the enzyme optimum reaction temperature interval [T4, T4+2℃] (T4 is 60-70℃, and the specific value is determined according to the characteristics of the used amylase). The control logic is: when the bottom temperature sensing bag detects that the temperature T ≤T4, start the above duty cycle heating program; when the temperature T ≥T4+2℃, stop heating immediately to prevent enzyme inactivation caused by overheating. This control strategy combines zoned heating and intermittent regulation to effectively avoid local overheating, improve heating uniformity and temperature stability, and thus ensure efficient and continuous enzyme reaction.

[0059] That is, during the enzyme hydrolysis stage, by adjusting the duty cycle of different wire coils (such as the ratio of heating and stopping time), heat can be flexibly allocated at a lower average power, making the bottom and R-angle area of the side wall heat more evenly. This not only effectively avoids the common "uneven heating" problem of bottom overheating and insufficient R-angle temperature in traditional heating methods, but also prevents the risk of amylase inactivation caused by local high temperature. Through this way of zoned coordination and intermittent regulation, the temperature uniformity of the mixture of rice and water in the inner pot is significantly improved while ensuring the overall temperature stability in the enzyme optimum activity interval, thus ensuring the consistency and sufficiency of the enzyme hydrolysis reaction throughout the pot, and finally achieving uniform and reliable sugar reduction effect.

[0060] Since the enzyme hydrolysis effect is highly dependent on the stability of the temperature, it is crucial to maintain the inner pot temperature in the range of [T4, T4+2℃] constant. The present application uses an intelligent temperature control algorithm (such as zoned heating control based on duty cycle) to adjust the heating power in real time, avoid large temperature fluctuations, and ensure that the enzyme maintains high activity throughout the reaction period, thus ensuring the consistency and repeatability of the sugar reduction effect. This design not only improves the quality stability of low-sugar rice, but also provides users with customized options for personalized healthy diet.

[0061] Step S208: When the first actual duration of heating the inner pot reaches the preset first duration threshold, the inner pot is cooled.

[0062] On this basis, by adjusting the duration of the enzymatic reaction, the degree of resistant starch formation can be precisely controlled. For example, by setting the first time threshold (i.e. the enzymatic time) to 30 minutes, 60 minutes and 90 minutes respectively, rice with low, medium and high levels of resistant starch content can be obtained, and the typical contents are about 10%, 15% and 20% respectively. With the extension of the enzymatic time, the amylase has more time to act on the long-chain starch inside the rice, which is gradually cut into short-chain dextrin and maltose. These smaller molecular weight carbohydrates have stronger migration and crystallization ability during the subsequent cooling process, and are more likely to rearrange and form stable RS3 type resistant starch (i.e. retrograded starch). This process significantly reduces the digestible carbohydrate content in the rice, effectively reduces the postprandial blood glucose response, and improves its health value as a low glycemic index (GI) food. Therefore, by controlling the key parameter of enzymatic time, users can flexibly choose rice with different levels of blood sugar reduction according to their own health needs, and achieve personalized nutrition management.

[0063] In an alternative embodiment, the cooking device further comprises a refrigeration device for refrigerating the inner container. The cooling of the inner container comprises steps S2081-S2082.

[0064] Step S2081: The inner container is cooled to a preset refrigeration temperature interval by the refrigeration device, so that the second actual temperature inside the inner container is maintained in the refrigeration temperature interval.

[0065] Step S2082: When the second actual duration of refrigerating the inner container reaches a preset second duration threshold, the refrigeration device is stopped.

[0066] This embodiment realizes automatic low-temperature storage of rice after enzymatic hydrolysis by integrating the refrigeration device, significantly promotes the retrogradation and recrystallization process of starch molecules, and effectively increases the amount of resistant starch (especially RS3 type, i.e. retrograded starch). During the enzymatic process, amylase (such as α-amylase) has cut long-chain amylose into shorter oligosaccharide fragments, which have higher migration and crystallization ability. When the rice is rapidly cooled under the action of the refrigeration device and continuously maintained at a refrigeration temperature interval (such as 2-6°C), the short-chain starch molecules are more likely to arrange in order and form stable double helix structures, and then aggregate into anti-enzymatic crystalline regions, thereby being converted into resistant starch that is difficult to be decomposed by small intestine digestive enzymes. Studies have shown that after 12 hours or more of low-temperature storage, the resistant starch content in the rice can be increased by more than 50%, significantly reducing its glycemic index (GI value), helping to delay the rise of postprandial blood glucose, and improving insulin sensitivity, which has a positive significance for diabetic patients, weight loss groups and people concerned about metabolic health.

[0067] Further, after the refrigerating device is controlled to stop working, the heating device is controlled to heat the inner container to a preset temperature maintaining temperature, and the inner container is maintained at the temperature maintaining temperature. That is, after the refrigerating stage is ended, the heating and temperature maintaining mode is automatically switched, the rice rich in resistant starch is heated to a suitable eating temperature, secondary heating is avoided, and eating convenience is improved. The design realizes the full process automation of "enzymolysis-cold storage-reheating", the user can make a reservation for the completion time, and the rice is eaten at the time. Meanwhile, reasonable temperature control and reheating are helpful to restore the taste of the rice, and health and eating quality are considered.

[0068] In another optional embodiment, the cooling of the inner container comprises: cooling the inner container to a preset second temperature; or cooling the inner container to the second temperature and sending a prompt message that the rice-water mixture is subjected to cold storage.

[0069] The low-sugar rice making method provided in the embodiment uses amylase to make low-sugar rice, cools the rice to the optimal temperature point of the enzyme after the rice is gelatinized, activates the amylase at a constant temperature to cut long-chain starch molecules into shorter dextrin or maltose, and cools the rice to room temperature after the enzymolysis to promote starch aging and increase the content of resistant starch. The low-sugar rice making method can effectively increase the content of resistant starch in the rice, delay sugar absorption, and thus reduce the glycemic index.

[0070] In order to describe the low-sugar rice making method of the embodiment of the application in more detail, a specific example is given. As shown in the figure, the method comprises the following steps: Figure 3 1. The user starts the electric rice cooker, selects the low-sugar rice function, and adds the recommended amount of rice and water. In the rice soaking stage, the heating disc or coil disc is heated at a power P1 (P1=0.1~0.5P) to maintain a temperature T1 (40℃≤T1≤60℃) until time t1.

[0071] 2. In the heating stage, the heating disc or coil disc is heated at a power P2 (P2=0.5~1P) until the top temperature sensing bag reaches T2 (the temperature is different for different models and is obtained by test), the rice and water are rapidly heated to boiling.

[0072] 3. In the boiling stage, the heating disc or coil disc is heated at a power P3 (P3=0.4~0.8P) until time t2, so as to ensure that the rice is fully gelatinized.

[0073] 4. Cooling stage: the fan starts to work until the bottom temperature sensing bag temperature drops to T3.

[0074] 5. After the cooling stage is ended, the buzzer prompts the user to manually open the cover to add the enzyme liquid. In addition, an automatic enzyme liquid injection device can also be used: composed of a miniature peristaltic pump and a liquid storage box (pre-packaged enzyme liquid capsule).

[0075] ​6. Enzymatic hydrolysis stage: In order to ensure that amylase works efficiently under optimal conditions, a constant temperature control strategy is adopted in the enzymatic hydrolysis stage. The inner pot is heated by heating power P4 (P4 = 0.2~0.5P) to accurately maintain the temperature in the optimal activity temperature range of T4 (60~70℃) of the enzyme, and the duration is t3 (30min ≤ t3 ≤ 90min). This temperature range is the key range for the optimal catalytic efficiency of commonly used starch-degrading enzymes such as α-amylase. If the temperature is too low, the enzyme activity will be insufficient and the reaction rate will be slow. If the temperature is too high, the enzyme protein may be denatured and deactivated, affecting the degradation effect.

[0076] 7. Cooling stage: The fan is forced to cool, the enzyme reaction is terminated, and the temperature of the bottom temperature bag is reduced to T5. The rice is quickly cooled to room temperature, and the action of the enzyme is stopped.

[0077] As can be seen, the method for preparing low-sugar rice provided by the present application first cooks the rice to make the starch fully dissolved and gelatinized, and then uses amylase to act on the gelatinized starch at an optimal temperature. The amylase can cut long-chain starch molecules into shorter dextrin or maltose. In the subsequent cooling process of the rice, these cut starch molecules are more likely to recrystallize to form resistant starch, thereby reducing the amount of glucose that can be absorbed by the small intestine and lowering the postprandial blood glucose response. It is a method for reducing the digestible starch content and increasing the resistant starch content in rice by using biological enzyme technology, which not only does not lose the nutrients of rice but also has a higher sugar reduction rate.

[0078] To evaluate the quality of low-sugar rice, the present application uses water content, moisture deviation, and sugar reduction rate (total sugar) as three key indicators for evaluation. The relevant tests are performed in accordance with national standards and industry group standards. The experimental results are shown in Table 1.

[0079] Table 1 Comparison results of low-sugar rice obtained by three preparation methods

[0080] The experimental results show that: traditional sugar draining method low-sugar rice: through the boiling stage, the rice soup washes out part of the starch, but the sugar removal efficiency is low (the sugar reduction rate is only 3.20%), and the rice absorbs too much water due to long boiling time, resulting in loose structure and wet and rotten taste. Cold storage method low-sugar rice: needs to be stored at 4℃ for more than 24 hours to promote the formation of resistant starch, but the rice becomes hard due to severe water loss (water content is only 58%), has obvious "cold rice feeling" when eaten, and has poor taste and limited sugar reduction effect. Enzymatic hydrolysis method low-sugar rice (the present application): through directional enzymatic hydrolysis of gelatinized starch by amylase, the sugar reduction rate is significantly improved to 25%, and the rice has moderate water content and uniform water distribution (moisture deviation is only 5%), soft and elastic texture, and the overall taste score reaches 8.9 points, which is significantly better than the existing methods.

[0081] To scientifically evaluate the eating quality of low-sugar rice, a unified sensory evaluation method is used for testing. All samples are cooked under the same equipment and process parameters, and the time interval from the end of each cooking to sampling is kept consistent to ensure the comparability of the test conditions. Immediately after the rice is cooked, the lid is opened, the upper and lower layers of rice in the pot are thoroughly mixed and evenly distributed, and then sampling is performed. The samples are quickly placed in odorless clean containers for evaluation. The containers need to be numbered, and glass or ceramic utensils are recommended. The sampling process should be avoided within the range of the evaluator's line of sight to prevent subjective interference.

[0082] Sensory evaluation is independently completed by multiple professional evaluators, mainly including three steps: first, odor evaluation, while hot, place the rice under the nose, inhale appropriately, and judge the intensity of the aroma and whether there is an odor; second, shape and color observation, assess the color of the rice by visual observation, whether it is white, has luster, and the integrity of the rice grains; finally, palatability and taste test, take a small amount of rice with chopsticks and put it into the mouth, chew for 3-5 seconds, and feel the hardness, stickiness, elasticity and flavor of the rice through the teeth and tongue.

[0083] Each indicator is scored according to the Rice Sensory Evaluation Score Table (Table 2), and the final score is the average of all evaluator scores. The scoring dimensions include odor (20%), shape (18%), palatability (25%), taste (21%), and color (16%), and the comprehensive score is calculated according to the weighted formula.

[0084] Table 2 Rice Sensory Evaluation Score Table

[0085] The evaluation system is reasonably designed and standardized in operation, and can objectively and comprehensively reflect the differences in nutrition retention, processing technology and eating experience of different low-sugar rice. The experimental results show that the enzymatic low-sugar rice prepared by the invention is significantly better than the traditional sugar draining method and the cold storage method in terms of sugar reduction rate, texture and overall sensory quality, which verifies its superior performance in the field of healthy staple food.

[0086] In this embodiment, a low-sugar rice making device is also provided, which is used to realize the above-mentioned embodiments and preferred embodiments, and will not be described again. As used below, the term "module" can be a combination of software and / or hardware that implements a predetermined function. Although the device described in the following embodiments is preferably implemented in software, hardware, or a combination of software and hardware is also possible and contemplated.

[0087] The present embodiment provides a low-sugar rice making device, which is applied to a cooking device including an inner container and a heating device for heating the inner container. As shown in Figure 4 The low-sugar rice making device includes: The first temperature lowering module 401 is configured to lower the temperature of the rice-water mixture to a preset first temperature after the rice-water mixture is gelatinized in the inner container, where the first temperature is determined according to the optimum temperature of the enzyme activity of the amylase.

[0088] The amylase adding module 402 is configured to add the amylase into the inner container after the temperature of the rice-water mixture is lowered to the first temperature.

[0089] The enzymolysis module 403 is configured to control the heating device to heat the inner container, so that a first actual temperature inside the inner container is maintained in an enzyme activity temperature range, where the enzyme activity temperature range is determined according to the optimum temperature of the enzyme activity.

[0090] The second temperature lowering module 404 is configured to lower the temperature of the inner container when a first actual time length of heating the inner container reaches a preset first time length threshold.

[0091] In some optional embodiments, the cooking device further comprises a refrigeration device configured to refrigerate the inner container, and the second temperature lowering module 404 is specifically configured to: lower the temperature of the inner container to a preset refrigeration temperature range by using the refrigeration device, so that a second actual temperature inside the inner container is maintained in the refrigeration temperature range; and control the refrigeration device to stop working when a second actual time length of refrigerating the inner container reaches a preset second time length threshold.

[0092] In some optional embodiments, the low-sugar rice making device further comprises a temperature maintaining module. After the refrigeration device stops working, the temperature maintaining module is specifically configured to: control the heating device to heat the inner container to a preset temperature maintaining temperature, and maintain the inner container at the temperature maintaining temperature.

[0093] In some optional embodiments, the second temperature lowering module 404 is specifically configured to: lower the temperature of the inner container to a preset second temperature; or lower the temperature of the inner container to the second temperature, and send a prompt message that the rice-water mixture is refrigerated.

[0094] In some optional embodiments, the enzymolysis module 403 is specifically configured to: control the heating device to heat the inner container at a preset fourth power, so that the first actual temperature inside the inner container reaches the enzyme activity temperature range; control the heating device to stop heating when the first actual temperature reaches an upper limit of the enzyme activity temperature range; and control the heating device to heat the inner container at the preset fourth power when the first actual temperature reaches a lower limit of the enzyme activity temperature range.

[0095] In some optional embodiments, the enzymolysis module 403 is specifically configured to: control the heating device to heat the inner container according to a preset duty cycle K:M:N, where K:M:N represents that the R-angle coil is heated and the bottom coil is not heated for K seconds, the bottom coil is heated and the R-angle coil is not heated for M seconds, and the R-angle coil and the bottom coil are both not heated for N seconds.

[0096] In some optional embodiments, the low-sugar rice making device further comprises a pre-processing module. The pre-processing module is configured to: after receiving the low-sugar rice making instruction, control the heating device to heat the rice-water mixture at a preset first power; when the third actual temperature of the rice-water mixture reaches a preset third temperature, control the heating device to maintain the inner container at the third temperature; when the third actual time length of the inner container at the third temperature reaches a preset third time length threshold, control the heating device to heat the rice-water mixture at a preset second power to make the rice-water mixture boil; and after the rice-water mixture boils, control the heating device to heat the rice-water mixture at a preset third power to gelatinize the rice-water mixture.

[0097] The low-sugar rice making device in the embodiment is in the form of functional units, where the units refer to ASIC circuits, processors and memories that execute one or more software or fixed programs, and / or other devices that can provide the above functions.

[0098] Further function descriptions of the above modules and units are the same as those of the above corresponding embodiments, which will not be described here.

[0099] The embodiment of the present application also provides a computer device having the above Figure 4 low-sugar rice making device.

[0100] The embodiment of the present application also provides a cooking device, which comprises an inner container, a heating device configured to heat the inner container, a refrigeration device configured to refrigerate the inner container, a temperature sensor configured to detect the temperature of the inner container or a rice-water mixture in the inner container, and the above computer device, wherein the heating device, the refrigeration device, and the temperature sensor are in communication connection with the computer device.

[0101] Please refer to Figure 5 , Figure 5 is a structural schematic diagram of a computer device provided by the optional embodiment of the present application, as Figure 5 shown, the computer device comprises one or more processors 10, a memory 20, and an interface for connecting various components, including a high-speed interface and a low-speed interface. Various components are communicatively connected with each other by using different buses, and can be installed on a common mainboard or in other ways as needed. The processor can process instructions executed in the computer device, including instructions stored in the memory or graphics information stored on the memory to display a GUI on an external input / output device (such as a display device coupled to the interface). In some optional embodiments, multiple processors and / or multiple buses can be used with multiple memories and multiple memories, if necessary. Similarly, multiple computer devices can be connected, and each device provides part of the necessary operations (for example, as a server array, a group of blade servers, or a multi-processor system).Figure 5 The processor 10 is exemplified as one processor.

[0102] The processor 10 can be a central processing unit, a network processing unit, or a combination thereof. The processor 10 can further include a hardware chip. The hardware chip can be an application specific integrated circuit, a programmable logic device, or a combination thereof. The programmable logic device can be a complex programmable logic device, a field programmable logic device, a general array logic, or any combination thereof.

[0103] The memory 20 stores instructions executable by the at least one processor 10 to cause the at least one processor 10 to perform the methods exemplified by the above embodiments.

[0104] The memory 20 can include a program storage area and a data storage area. The program storage area can store an operating system and application programs required by at least one function. The data storage area can store data created by the use of the computer device according to the presentation of the applet landing page, and the like. In addition, the memory 20 can include a high-speed random access memory, and can further include a non-transitory memory, such as at least one magnetic disk storage device, a flash memory device, or other non-transitory solid-state memory device. In some alternative embodiments, the memory 20 can optionally include a memory disposed remotely with respect to the processor 10, and these remote memories can be connected to the computer device through a network. Examples of the network include, but are not limited to, the Internet, an intranet, a local area network, a mobile communication network, and a combination thereof.

[0105] The memory 20 can include a volatile memory, such as a random access memory, and can also include a non-volatile memory, such as a flash memory, a hard disk, or a solid state disk. The memory 20 can further include a combination of the above-mentioned kinds of memories.

[0106] The computer device further includes an input device 30 and an output device 40. The processor 10, the memory 20, the input device 30, and the output device 40 can be connected through a bus or other means, Figure 5 The connection through the bus is exemplified.

[0107] The input device 30 can receive inputted digital or character information, and generate key signal inputs related to the user settings and function controls of the computer device, such as a touch screen, a keypad, a mouse, a trackpad, a touchpad, a pointing stick, one or more mouse buttons, a trackball, a joystick, and the like. The output device 40 can include a display device, an auxiliary lighting device (e.g., an LED), a tactile feedback device (e.g., a vibration motor), and the like. The display device includes, but is not limited to, a liquid crystal display, a light emitting diode, a display, and a plasma display. In some alternative embodiments, the display device can be a touch screen.

[0108] The embodiments of the present application further provide a computer readable storage medium, and the method according to the embodiments of the present application can be implemented in hardware, firmware, or recorded in a storage medium, or be implemented as computer codes stored in a remote storage medium or a non-transitory machine readable storage medium and downloaded through a network and stored in a local storage medium, so that the method described herein can be processed by such software on a storage medium using a general purpose computer, a special purpose processor, or programmable or special hardware. The storage medium can be a magnetic disk, an optical disk, a read-only memory, a random access memory, a flash memory, a hard disk, or a solid state disk, etc. Further, the storage medium can also include a combination of the above-mentioned types of memories. It can be understood that the computer, the processor, the microprocessor controller, or the programmable hardware includes a storage component that can store or receive software or computer codes, when the software or computer codes are accessed and executed by the computer, the processor, or the hardware, the method shown in the above embodiments is implemented.

[0109] Although the embodiments of the present application are described in conjunction with the accompanying drawings, various modifications and changes can be made by those skilled in the art without departing from the spirit and scope of the present application, and such modifications and changes fall within the scope defined by the appended claims.

Claims

1. A method for making low-sugar rice, characterized in that: Applied to a cooking device, the cooking device includes an inner pot and a heating device for heating the inner pot, the method comprising: After the rice-water mixture in the inner pot is gelatinized, the rice-water mixture is cooled to a preset first temperature, wherein the first temperature is determined according to the optimum temperature for the activity of amylase; After cooling the rice-water mixture to the first temperature, adding amylase into the inner pot; Controlling the heating device to heat the inner pot so that a first actual temperature inside the inner pot is maintained within an enzyme activity temperature range, wherein the first temperature is determined based on the optimum enzyme activity temperature and the performance of the cooking device, and is less than a lower limit of the enzyme activity temperature range; When the first actual duration of heating the inner container reaches a preset first duration threshold, the inner container is cooled.

2. The method according to claim 1, characterized in that The cooking device further includes a refrigeration device for cooling the inner pot, and cooling the inner pot includes: Using the refrigeration device to cool the inner container to a preset refrigeration temperature range, so that the second actual temperature inside the inner container is maintained in the refrigeration temperature range; When the second actual duration of refrigerating the inner container reaches a preset second duration threshold, the refrigeration device is controlled to stop working.

3. The method according to claim 2, characterized in that After controlling the refrigeration device to stop working, the method further includes: The heating device is controlled to heat the inner container to a preset insulation temperature and maintain the inner container at the insulation temperature.

4. The method according to claim 1, wherein The cooling of the inner tank comprises: Cooling the inner container to a preset second temperature; Alternatively, the inner container is cooled to the second temperature, and a prompt message is issued to refrigerate the rice-water mixture.

5. The method according to claim 1, wherein Controlling the heating device to heat the inner container so that the first actual temperature inside the inner container is maintained in the enzyme activity temperature range includes: controlling the heating device to heat the inner container at a preset fourth power so that the first actual temperature inside the inner container reaches the enzyme activity temperature range; When the first actual temperature reaches the upper limit of the enzyme activity temperature range, the heating device is controlled to stop heating; when the first actual temperature reaches the lower limit of the enzyme activity temperature range, the heating device is controlled to heat the inner pot at the fourth power.

6. The method according to claim 5, characterized in that The heating device includes an R-angle wire coil and a bottom wire coil, and controlling the heating device to heat the inner container at a preset fourth power includes: The heating device is controlled to heat the inner tank according to a preset duty cycle K:M:N, where K:M:N means that the R angle wire disc is heated and the bottom wire disc is not heated for K seconds, the bottom wire disc is heated and the R angle wire disc is not heated for M seconds, and both the R angle wire disc and the bottom wire disc stop heating for N seconds.

7. The method according to claim 1, characterized in that Also includes: After receiving the low-sugar rice preparation instruction, controlling the heating device to heat the rice-water mixture at a preset first power; When the third actual temperature of the rice-water mixture reaches a preset third temperature, controlling the heating device to maintain the inner pot at the third temperature; When a third actual duration of the inner pot at the third temperature reaches a preset third duration threshold, controlling the heating device to heat the rice-water mixture at a preset second power to boil the rice-water mixture; After the rice-water mixture boils, the heating device is controlled to heat the rice-water mixture at a preset third power to gelatinize the rice-water mixture.

8. A low-sugar rice making device, characterized in that: Applicable to a cooking device, the cooking device comprising an inner pot and a heating device for heating the inner pot, the device comprising: a first cooling module, configured to cool the rice-water mixture in the inner pot to a preset first temperature after the rice-water mixture is gelatinized, wherein the first temperature is determined according to an optimum temperature for amylase activity; an amylase adding module, configured to add the amylase into the inner pot after cooling the rice-water mixture to the first temperature; an enzymatic hydrolysis module, configured to control the heating device to heat the inner pot so that a first actual temperature inside the inner pot is maintained within an enzyme activity temperature range, wherein the first temperature is determined based on an optimum enzyme activity temperature and the performance of the cooking device, and is less than a lower limit of the enzyme activity temperature range; The second cooling module is configured to cool the inner container when a first actual duration of heating the inner container reaches a preset first duration threshold.

9. A computer device, characterized in that: include: A memory and a processor, wherein the memory and the processor are communicatively connected to each other, the memory stores computer instructions, and the processor executes the method for making low-sugar rice according to any one of claims 1 to 6 by executing the computer instructions.

10. A cooking device, characterized in that: The invention comprises an inner liner, a heating device for heating the inner liner, a cooling device for cooling the inner liner, a temperature sensor for detecting the temperature of the inner liner or the rice-water mixture in the inner liner, and the computer device according to claim 9, wherein the heating device, the cooling device and the temperature sensor are all communicatively connected to the computer device.

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