Pot drawer, low-sugar electric cooker and control method of low-sugar electric cooker

Abstract

The invention relates to the technical field of electric cookers, and discloses a pot drawer, a low-sugar electric cooker and a control method of the low-sugar electric cooker. The pot drawer comprises a separation cover, the separation cover is a hollow stepped cylinder, and a plurality of adjusting holes for liquid to enter and exit are formed in the separation cover. In the cooking process, the separation cover is sealed in the boiling stage, water in the separation cover is squeezed out of the separation cover through steam generated in the boiling process, the liquid level in the sugar draining kettle rises, the water level in the sugar draining kettle is always higher than rice during boiling cooking, the water absorption rate of the upper-layer rice is greatly increased, meanwhile, the boiling water can continuously wash the upper-layer rice, and the cooking effect is good. The hypoglycemic rate of the upper-layer rice is improved. The pressure of the separation cover and the pressure of the sugar draining kettle are balanced again, the water level in the sugar draining kettle is rapidly lowered, the upper layer rice and the lower layer rice are rapidly separated from water at the same time, the water absorption consistency of the upper layer rice and the lower layer rice is guaranteed, and therefore the taste consistency of the upper layer rice and the lower layer rice is improved, and the quality of the low-sugar rice is improved.

Description

Technical Field

[0001] This invention relates to the field of rice cooker technology, specifically to a rice cooker basket, a low-sugar rice cooker, and a control method thereof. Background Technology

[0002] Currently, most low-sugar rice cookers on the market use a sugar-draining pot for cooking. The principle is to put rice into the sugar-draining pot, add water to cover the rice, and then cook the rice. During the cooking process, some of the starch in the rice dissolves into the water as the water flows through it. As the rice absorbs water during cooking, the water level drops below the sugar-draining pot, causing the rice and water to separate. Some of the rice water (a mixture of water and starch) remains at the bottom of the sugar-draining pot, thus producing low-sugar rice.

[0003] However, during the cooking process, the water level drops rapidly, and the top layer of rice loses contact with water very early on. This results in a short water absorption time and a short rinsing time for the top layer of rice. Consequently, the top layer of rice not only has a low sugar content but is also difficult to cook thoroughly, requiring a longer steaming time. Ultimately, this leads to the bottom of the rice being overcooked and mushy, while the top layer is dry, hard, and prone to being undercooked, affecting the taste. Summary of the Invention

[0004] In view of this, the present invention provides a rice cooker basket, a low-sugar rice cooker and a control method thereof, to solve the problem that rice cooked in a low-sugar rice cooker is severely dry on top and wet on the bottom, and that the sugar reduction rate of the upper layer is poor.

[0005] In a first aspect, the present invention provides a pot tray suitable for a low-sugar rice cooker, comprising: The separation cover is a hollow stepped column with multiple adjustment holes for liquid to enter and exit.

[0006] Beneficial effects: During the boiling stage of cooking, the separation chamber is sealed, and the steam generated during boiling forces the water out of the chamber. This raises the liquid level in the sugar-draining pot, ensuring that the water level in the pot remains higher than the rice throughout the boiling process. This significantly increases the water absorption rate of the upper layer of rice. Simultaneously, the boiling water continuously washes over the upper layer of rice, further reducing its sugar content. Once the rice has absorbed sufficient water (during the later stages of boiling or after the boiling phase), the seal of the separation chamber is removed, reconnecting it to the outside environment. The pressure in the separation chamber and the sugar-draining pot rebalances, and the water level in the pot drops rapidly. This allows both the upper and lower layers of rice to separate quickly from the water simultaneously, ensuring consistent water absorption and thus improving the consistency of the texture and quality of the low-sugar rice.

[0007] In one alternative implementation, the separation hood includes: The separation body has the adjustment hole formed in it; An extension is connected and disposed on the upper side of the separated body.

[0008] Beneficial effects: The separating body acts as a liquid storage buffer space, enabling fluid communication with the sugar-draining pot through the adjustment hole. The extension serves as a gas channel, connecting the sugar-draining pot to the switch valve of the low-sugar rice cooker, thus allowing the separating cover to be connected to or sealed from the outside. During the boiling stage, the separating body can use steam pressure to discharge water, providing sufficient water to keep the rice in the sugar-draining pot below the liquid surface. This ensures that both the upper and lower layers of rice fully absorb water and are thoroughly rinsed, guaranteeing the water absorption and sugar reduction rate of the upper layer of rice and preventing the rice from becoming dry on top and wet on the bottom. After boiling, opening the switch valve reconnects the separating cover to the outside through the extension, balancing the pressure inside and outside the separating cover. The rice water quickly flows back into the separating body through the adjustment hole, rapidly separating the upper and lower layers of rice from the rice water. This results in consistent texture between the upper and lower layers of rice, preventing over-soaking of the rice, which could cause sugar backflow and affect the sugar reduction rate, and also avoiding excessive stickiness that could affect the taste.

[0009] In one alternative embodiment, the adjustment hole is located at the lower part of the separation cover.

[0010] Beneficial effects: During the boiling stage, the valve closes the sealing hood, and the steam generated by heating the bottom of the inner pot accumulates and forms pressure inside the hood. The lower regulating hole serves as the main channel for water outflow, evenly and stably squeezing the water in the hood into the inner pot and the sugar-draining pot. Because the regulating hole is located at the bottom of the hood, it maximizes the use of steam pressure to push the water out, preventing water from remaining at the bottom of the hood due to the hole being too high, ensuring sufficient water supply, and ensuring that the water level in the sugar-draining pot reaches the preset height, thus achieving thorough rinsing and sugar reduction of the upper layer of rice. After water absorption is complete, the valve opens to release the seal, and the pressure inside the hood is quickly released. At this time, the regulating hole at the bottom of the hood also serves as an efficient channel for water return. The rice water in the sugar-draining pot quickly flows back to the hood through the regulating hole under gravity, achieving rapid separation of rice and water, avoiding residual water that would make the rice sticky, and ensuring that the dehydration rate of the upper and lower layers of rice is consistent. In addition, the lower part of the separator is the main area where steam accumulates. The regulating hole is located here so that the steam pressure can act directly on the water, reducing the loss of pressure during transmission and ensuring that the steam has sufficient and stable power to squeeze the water flow. If the regulating hole is located at the top, the steam can easily escape directly from the hole, resulting in insufficient pressure inside the separator and failing to effectively drive the water flow out.

[0011] In one alternative embodiment, the adjustment hole is at least located on the lower periphery of the separation cover.

[0012] Beneficial Effects: The regulating holes located on the lower periphery of the separation hood enable uniform circumferential water supply and return, improving the consistency of rice processing. During the boiling stage, the valve closes and seals the separation hood. Steam pressure forces water within the hood to flow out evenly 360° through the regulating holes on the lower periphery. The water flow diffuses circumferentially along the inner pot and enters the sugar-draining pot, ensuring the rice in the sugar-draining pot is evenly rinsed, guaranteeing consistent sugar reduction across different areas. During the dehydration stage, the valve opens, and the rice water flowing out of the sugar-draining pot flows back to the separation hood through the regulating holes on the lower periphery. This ensures even water pressure release within the sugar-draining pot, preventing uneven soaking of rice due to slow drainage in certain areas, and ensuring simultaneous dehydration of rice in both layers, improving taste consistency. Furthermore, the lower periphery of the separation hood is located in the primary area of ​​steam pressure. The regulating holes here maximize the use of steam pressure to drive water flow, reducing pressure loss. Simultaneously, the layout of the periphery openings disperses the impact of steam on the channels, reducing the probability of uneven water jetting and maintaining stable water supply.

[0013] In one optional embodiment, the separation cover has a cover opening area, and the adjustment holes are distributed within the cover opening area; the cover opening area is an annular band on the bottom periphery of the separation cover.

[0014] Beneficial effects: During the water supply stage, when the steam pressure inside the separation hood pushes the water, the annular distribution of regulating holes allows for 360° all-around water output. The water flows evenly into the sugar-draining pot along the annular path, completely coating the rice inside and ensuring consistent starch and sugar separation throughout the entire pot of rice. During the sugar-draining return stage, the rice water in the sugar-draining pot can be synchronously returned through the annular regulating holes. The annular layout allows the water pressure inside the pot to be released evenly along the circumference, enabling the rice in the upper and lower layers, the periphery, and the center to dehydrate simultaneously, improving the uniformity of the rice's texture. The bottom periphery of the separation hood is the core area where steam and water meet. The annular openings allow the steam pressure to act evenly on the water corresponding to the annular opening positions, reducing pressure dispersion losses. The concentrated openings in the annular belt allow the steam to form an annular pressure field, making the power driving the water flow more concentrated. At the same time, the annular layout avoids mutual interference when water jets, making the flow rate of water outflow and return more stable, preventing rice grains from scattering due to excessive water flow impact. The bottom of the separation cover is in close contact with the heating area of ​​the inner pot. The annular opening design does not block the heating path, and the heat from the bottom of the inner pot can be smoothly transferred to the water in the separation cover and the surrounding rice. In addition, the hot water flowing out in the annular shape can quickly diffuse along the periphery of the sugar-draining pot and then penetrate towards the center, so that the water temperature in the pot rises evenly. This solves the problem of local heat accumulation or poor heat transfer that may be caused by non-annular openings, and effectively avoids the rice from being partially undercooked or overcooked and burning at the bottom.

[0015] In one optional embodiment, the adjustment holes are evenly distributed in the opening area of ​​the cover.

[0016] Beneficial effects: The even distribution of regulating holes ensures absolutely uniform circumferential water flow, guaranteeing consistent sugar content and taste in rice. It also allows the steam pressure inside the separation hood to act evenly on each hole along the annular belt, minimizing pressure loss and improving water control efficiency and stability. In addition, it enhances the uniformity of heat transfer, preventing localized abnormal cooking of rice.

[0017] In a second aspect, the present invention provides a low-sugar rice cooker, comprising: The inner pot has a cooking chamber; The upper cover is fastened to the inner pot; the upper cover is equipped with a steam valve and a switch valve. A sugar-draining pot is located at the top of the cooking chamber and is connected to the steam valve; the sugar-draining pot has multiple drainage holes, and the bottom of the sugar-draining pot protrudes towards the top cover to form a guide channel, the top surface of the guide channel having an opening; In any of the above-described pot trays, the separation cover is disposed at the lower part of the cooking chamber; the top of the separation cover passes through the guide channel and communicates with the switch valve.

[0018] Beneficial effects: During the cooking process, the valve is closed during the boiling stage to seal the separation chamber (water storage cavity). The steam generated during boiling forces the water out of the separation chamber, allowing it to enter the sugar-draining pot. This ensures that the water level in the sugar-draining pot is always higher than the rice during boiling. This setup keeps the upper layer of rice in the sugar-draining pot constantly submerged in water, significantly increasing water absorption. Simultaneously, the water washes over the upper layer of rice, improving its sugar reduction rate. Once the rice has absorbed sufficient water, the valve is opened, releasing the seal of the separation chamber. This allows the water level in the sugar-draining pot to drop rapidly, separating the upper and lower layers of rice simultaneously and quickly from the water. This ensures consistent water absorption between the upper and lower layers, improving the consistency of the rice's texture and enhancing the quality of the low-sugar rice.

[0019] In one alternative implementation, the separation hood includes: The separating body is placed on the bottom surface of the inner pot; the adjustment hole is formed in the separating body; An extension is connected to the upper side of the separation body; the extension passes through the sugar-draining kettle along the guide channel and is connected to the switch valve.

[0020] Beneficial effects: The regulating holes on the separator can precisely control the water inflow and outflow rate. During the boiling stage, the water in the separator can be smoothly squeezed out by steam into the sugar-draining pot, while preventing the water flow from impacting the rice and causing it to scatter. During the non-boiling stage, the regulating holes can also balance the water pressure inside and outside, preventing pressure fluctuations from affecting the cooking environment of the inner pot. At the same time, the way the separator is placed on the bottom of the inner pot allows heat to be evenly transferred from the bottom of the inner pot to the water in the separator, ensuring a stable rise in water temperature and providing stable conditions for generating sufficient steam to squeeze the water flow later. The extension section precisely penetrates and connects to the switch valve along the guide channel of the sugar-draining pot, ensuring reliable communication between the separation hood and the switch valve. When the switch valve is closed, the extension section can quickly achieve a complete seal of the separation hood, reducing steam leakage and ensuring that the steam in the separation body can efficiently squeeze the water flow. When the switch valve is opened, the extension section can also quickly release pressure, allowing the water in the sugar-draining pot to quickly flow back into the separation body, ensuring that the upper and lower layers of rice are separated from the water simultaneously. In addition, the way the extension section extends along the guide channel prevents it from shaking during cooking, maintaining the seal with the switch valve and preventing seal failure due to misalignment, thus ensuring the smoothness of the entire water control process.

[0021] In one alternative embodiment, the drain hole is formed on the periphery and / or bottom side of the sugar-draining pot.

[0022] Beneficial effects: When the drain holes are located on the periphery, the water squeezed from the separation hood to the sugar-reducing vessel during the boiling stage can flow evenly into the vessel along the periphery drain holes, forming a surrounding water flow that thoroughly rinses the rice inside the vessel, effectively removing the sugar precipitated on the surface of the rice and avoiding dead zones caused by concentrated water flow impacting localized rice. Simultaneously, the water outlet direction of the periphery drain holes is perpendicular to the rice accumulation direction, increasing the contact area between the water flow and the rice, thus improving sugar reduction efficiency. When the drain holes are located on the bottom, the bottom drain holes can receive the water flow rising from the separation hood, using gravity to allow the water to flow freely. The water flows from bottom to top, permeating the rice and ensuring that the lower layer of rice is fully soaked, thus solving the problem of the upper layer of rice absorbing enough water while the lower layer does not. After the valve is opened, the drain hole on the bottom side can also serve as the main drainage channel, allowing the water in the pot to quickly flow back to the separation cover, shortening the contact time between the rice and water, and ensuring that the upper and lower layers of rice dehydrate simultaneously. When the drain holes are opened on both the perimeter and the bottom, a dual water flow effect of circumferential rinsing and bottom-to-top permeation can be achieved, taking into account both sugar reduction efficiency and water absorption uniformity, while improving the drainage rate and further optimizing the cooking rhythm.

[0023] In one optional embodiment, the sugar-draining kettle is provided with an opening area, and the drainage holes are distributed in the opening area; the opening area includes a first opening area and a second opening area, the first opening area is located on the periphery of the sugar-draining kettle, and the second opening area is located on the bottom side of the sugar-draining kettle.

[0024] Beneficial effects: The first opening area on the periphery of the sugar-draining pot efficiently completes water rinsing and sugar removal; during the boiling stage, water squeezed from the separation hood can flow evenly into the sugar-draining pot through the peripheral opening area, forming a surrounding water flow that envelops the rice, thoroughly rinsing every grain of rice and effectively removing the branched-chain starch and reducing sugars released during cooking, avoiding dead zones caused by unidirectional water flow, and significantly improving sugar reduction efficiency; at the same time, the peripheral opening does not obstruct the steam flow inside the sugar-draining pot, and can work with the steam to further promote the extraction of sugar from the rice. The second opening area on the bottom of the sugar-draining pot can precisely complete rapid drainage and water level control; when the rice has absorbed enough water, when the valve is opened, the water in the sugar-draining pot can quickly flow back to the separation hood through the bottom opening area, achieving rapid separation of rice and water; the bottom opening can accelerate water discharge with the help of gravity, avoiding water residue that would cause the rice to soak for too long, ensuring the consistency of water absorption between the upper and lower layers of rice, and preventing sugar from seeping back into the rice, thus ensuring the sugar reduction effect. The combination of these two methods enables multiple cycles of water intake and drainage to reduce sugar content, resulting in a more significant reduction in reducing sugars. The drainage holes in the first opening area allow water to flow evenly into the container circumferentially, ensuring that the rice in the upper layer of the container is fully moistened. The drainage holes in the second opening area allow water near the lower layer of rice to drain quickly, preventing the lower layer of rice from being soaked in water for a long time, which can lead to excessive water absorption and a sticky texture. This dual-area opening method ensures that the rice in different locations within the container receives similar water flow, effectively preventing insufficient sugar reduction or uneven water absorption in certain areas. This ensures that the taste and sugar reduction effect of each serving of rice are consistent, guaranteeing uniform water absorption and sugar reduction.

[0025] In one alternative embodiment, the first opening area is an annular band in the upper middle part of the periphery of the sugar-draining kettle.

[0026] Beneficial effects: The first opening area is located in the upper-middle part of the periphery of the sugar-draining pot. During the boiling stage, when water flows evenly into the pot from this annular zone, it can directly act on the upper layer of rice, forming a ring-shaped, enveloping rinsing flow. This precisely targets the sugar removal from the upper layer of rice, preventing water from entering from the bottom and washing away the lower layer of rice first, thus avoiding sugar residue on the upper layer. Moreover, the height design of the upper-middle part matches the upper limit of the water level during cooking, ensuring that the water flow always submerges the upper layer of rice, meeting the needs of the upper layer of rice to fully absorb water, while preventing the water level from overflowing the sugar-draining pot. The annular opening layout allows water to flow evenly 360° around the periphery of the sugar-draining pot, forming a surrounding water flow without dead angles. Compared with dispersed openings or single-sided openings, this significantly increases the contact area between the water flow and the upper layer of rice, achieving thorough rinsing and preventing local rice from not being able to reach the water flow and thus not reducing sugar content enough, further improving the sugar reduction stability of low-sugar rice.

[0027] In one optional embodiment, the drainage holes are evenly distributed in the first opening area and the second opening area.

[0028] Beneficial effects: The evenly distributed drainage holes in the first opening area allow the water flowing in during the boiling stage to evenly rinse the top layer of rice in 360° without dead angles, enhancing the sugar-reducing effect; the evenly distributed drainage holes in the second opening area allow the water in the pot to flow back quickly and synchronously from all directions during the drainage stage, ensuring uniform and stable sugar reduction.

[0029] In one alternative embodiment, a sealing component is provided between the separation cover and the top cover.

[0030] Beneficial effects: The sugar-draining and water supply processes of low-sugar rice cookers rely on the steam pressure inside the separation hood to drive the water flow. Therefore, the sealing components prevent steam from escaping through the gaps between the separation hood and the top cover, maintaining a stable pressure field inside the separation hood. This stable pressure efficiently drives the water flow through the regulating hole to rinse the rice, allowing the starch to be fully separated into the rice water. At the same time, during the reflux stage, the stable pressure also promotes the smooth return of the rice water, preventing insufficient water flow due to pressure leakage, thus ensuring a stable and reliable sugar-reducing effect.

[0031] In one optional embodiment, the low-sugar rice cooker further includes: The sensing device is used to monitor at least the steam temperature; The controller is connected to the sensing device and the switching valve respectively. The controller is adapted to close the switching valve when the steam temperature reaches the boiling temperature and to open the switching valve when the boiling stage ends.

[0032] Beneficial Effects: The controller monitors steam temperature in real time via sensors. When the temperature reaches boiling point, the valve automatically closes, precisely triggering the sealing process of the separation hood. This ensures stable steam pressure accumulation during boiling, efficiently squeezing water into the sugar-draining pot for thorough rinsing and sugar reduction of the rice. Compared to manual judgment of boiling timing, this avoids problems such as insufficient pressure and inadequate water rinsing due to premature or delayed valve closure, or overflowing rice water due to excessive pressure. Once boiling ends, the controller automatically opens the valve, promptly releasing the seal of the separation hood and allowing the rice water in the sugar-draining pot to quickly flow back. This precisely matches the rice's water saturation point, preventing over-watering and sticky texture due to slow valve closure, or under-watering and hard texture due to premature valve opening. This ensures consistently low sugar content and excellent taste in every batch. Users do not need to manually intervene in the valve's opening and closing, automating the cooking process, lowering the user's skill threshold, and easily cooking high-quality, low-sugar rice.

[0033] Thirdly, the present invention also provides a control method for a low-sugar rice cooker, applicable to any of the low-sugar rice cookers described above; the cooking stages of the low-sugar rice cooker include a rice soaking stage, a heating stage, a boiling stage, and a rice simmering stage; the control method includes: Determine the cooking stage of the low-sugar rice cooker; When the cooking stage is the rice soaking stage or the heating stage, maintain the open state of the switch valve or control the opening of the switch valve; When the cooking stage enters the boiling stage, the switch valve is closed. When the cooking stage is the later stage of the boiling stage or the simmering stage, the switch valve is opened.

[0034] Beneficial Effects: By adapting the valve status in stages, the sugar-draining and water-absorbing effects are maximized. During the boiling stage, the valve is closed and the separation cover is sealed. This allows the steam generated by the boiling inner pot to quickly accumulate and create pressure within the separation cover, forcing the water inside to drain through the regulating hole and into the sugar-draining pot. This creates a surrounding water flow that washes over the rice, thoroughly removing the precipitated starch and sugar, maximizing the sugar-reducing effect. The stable pressure field also prevents uneven water spray, ensuring uniform sugar reduction throughout the pot of rice. It also prevents the top layer of rice from prematurely separating from the water, resulting in a dry top and wet bottom. Later in the boiling stage or during the simmering stage, the valve is opened: the separation cover is promptly unsealed, allowing the rice water in the sugar-draining pot to quickly flow back to the separation cover, completely separating the rice from the water and preventing prolonged soaking that leads to a sticky texture. Simultaneously, the open state during the simmering stage allows the rice to fully cook in the residual heat, further enhancing the fluffiness and texture of the rice grains, achieving both low sugar and deliciousness. Furthermore, standardized control of the cooking process improves the stability of rice quality. This control method tightly binds the opening and closing of the switch valve to the cooking stage, replacing the manual judgment or fixed time control mode. It avoids the deviation of valve control timing caused by different user operating habits, different amounts of ingredients (rice or water), and different environments (altitude, temperature). It ensures that the sugar reduction rate, water absorption and taste of rice are consistent every time it is cooked, which greatly improves the quality stability of the product.

[0035] In one optional implementation, determining the cooking stage of the low-sugar rice cooker includes: Obtain the steam temperature of the low-sugar rice cooker; When the steam temperature reaches the temperature threshold, the cooking stage is determined to enter the boiling stage.

[0036] Beneficial effects: Using the threshold steam temperature as the criterion for determining the boiling stage can directly and accurately capture the true boiling state of the water in the inner pot. Compared with fixed-time determination, this method is not affected by factors such as the amount of rice, water volume, or altitude. The sensor can accurately determine the boiling point and trigger the valve to close by monitoring the actual steam temperature threshold. This avoids the problems of insufficient pressure and inadequate water flushing caused by closing the valve before boiling in the timed mode, or the waste of heat caused by delaying the valve closure after boiling. It ensures that the steam squeezes the water flow process can start at the optimal boiling state every time cooking, maximizing the sugar removal efficiency.

[0037] In one optional implementation, after the cooking stage enters the boiling stage, the process further includes: Obtain the boiling time; When the boiling time equals the time threshold, the cooking stage is determined to enter the rice stewing stage.

[0038] Beneficial effects: The duration of the boiling phase directly determines the time it takes for the water to rinse the rice, thus affecting the efficiency of sugar removal. By setting a time threshold, it can be ensured that the boiling phase is maintained at the optimal duration for each cooking session. This ensures that the water has enough time to thoroughly rinse the rice and remove the precipitated starch and sugar, avoiding insufficient sugar reduction due to too short a boiling time; it also prevents excessive boiling time, which can cause the rice to absorb too much water, resulting in a sticky texture, or cause the rice water to overflow due to continuous high pressure. In addition, standardized control ensures that the sugar reduction rate of each pot of low-sugar rice is stable and controllable.

[0039] In one optional implementation, determining the cooking stage of the low-sugar rice cooker includes: Obtain the cooking time of the low-sugar rice cooker; When the cooking time is greater than zero and less than or equal to the first preset time, the cooking stage is determined to be the rice soaking stage. When the cooking time is greater than the first preset time and less than or equal to the second preset time, the cooking stage is determined to be the heating stage. When the cooking time is greater than the second preset time and less than or equal to the third preset time, the cooking stage is determined to be the boiling stage. When the cooking time is greater than the third preset time and less than or equal to the fourth preset time, the cooking stage is determined to be the rice-cooking stage.

[0040] Beneficial effects: It eliminates the need for additional detection components such as temperature sensors, allowing cooking stages to be divided solely by cooking time. This significantly simplifies the hardware structure of the rice cooker, reduces the use of sensors, signal transmission modules, and other components, and lowers manufacturing costs. At the same time, the control method for determining the cooking time is simple and direct, eliminating the need for complex temperature data acquisition, threshold comparison, and feedback adjustment. This reduces the computational load on the controller, minimizes the risk of program failure, and improves the stability and reliability of the equipment.

[0041] In one optional implementation, determining the cooking stage of the low-sugar rice cooker includes: Obtain the cooking temperature of the low-sugar rice cooker; When the cooking temperature is equal to the first preset temperature, the cooking stage is determined to be the rice soaking stage. When the cooking temperature is greater than the first preset temperature and less than or equal to the second preset temperature, the cooking stage is determined to be the heating stage. When the cooking temperature is greater than the second preset temperature and less than or equal to the third preset temperature, the cooking stage is determined to be the boiling stage. When the cooking temperature drops from the third preset temperature to below the third preset temperature, the cooking stage is determined to be the rice-cooking stage.

[0042] Beneficial effects: By determining the control logic of the cooking stage solely through the range and trend of cooking temperature, the physical cooking state of each stage can be directly and accurately matched, ensuring low sugar content and good taste, avoiding the defects of time control being affected by environmental and ingredient interference, and further improving cooking accuracy and rice quality stability. Attached Figure Description

[0043] To more clearly illustrate the technical solutions in the specific embodiments or related technologies of the present invention, the drawings used in the description of the specific embodiments or related technologies will be briefly introduced below. Obviously, the drawings described below are some embodiments of the present invention. For those skilled in the art, other drawings can be obtained from these drawings without creative effort.

[0044] Figure 1 This is a cross-sectional view of a low-sugar rice cooker according to an embodiment of the present invention; Figure 2 This is a three-dimensional structural diagram of a sugar-draining kettle according to an embodiment of the present invention; Figure 3 This is a three-dimensional structural diagram of a separation hood according to an embodiment of the present invention; Figure 4 This is a schematic diagram showing the state of rice and water before the boiling stage in a low-sugar rice cooker according to an embodiment of the present invention. Figure 5 This is a schematic diagram illustrating the state of rice and water during the boiling stage in a low-sugar rice cooker according to an embodiment of the present invention. Figure 6 This is a schematic diagram showing the state of rice and water after the boiling stage in the low-sugar rice cooker of this embodiment of the invention. Figure 7 This is a schematic diagram showing the positions of the first and second cavities of the low-sugar rice cooker according to an embodiment of the present invention. Figure 8 This is a schematic diagram of the first control flow of the control method for the low-sugar rice cooker according to an embodiment of the present invention; Figure 9 This is a schematic diagram of the second control flow of the control method for the low-sugar rice cooker according to an embodiment of the present invention.

[0045] Explanation of reference numerals in the attached figures: 1. Sugar draining kettle; 11. Drainage hole; 12. Guiding passageway; 2. Separation hood; 21. Adjustment hole; 22. Separate the main body; 23. Extension section; 3. Inner pot; 4. Heat source; 5. Steam valve; 6. Switch valve; 7. Top cover; 100. First cavity; 200. Second cavity. Detailed Implementation

[0046] To make the objectives, technical solutions, and advantages of the embodiments of the present invention clearer, the technical solutions of the embodiments of the present invention will be clearly and completely described below with reference to the accompanying drawings. Obviously, the described embodiments are only some embodiments of the present invention, not all embodiments. Based on the embodiments of the present invention, all other embodiments obtained by those skilled in the art without creative effort are within the scope of protection of the present invention.

[0047] In the description of the invention, it should be noted that, unless otherwise stated, "a plurality of" means two or more; the terms "upper," "lower," "left," "right," "inner," "outer," "front end," "rear end," "head," "tail," etc., indicate the orientation or positional relationship based on the orientation or positional relationship shown in the accompanying drawings, and are only for the convenience of describing the invention and simplifying the description, and do not indicate or imply that the device or element referred to must have a specific orientation, or be constructed and operated in a specific orientation, and therefore should not be construed as a limitation of the invention. Furthermore, the terms "first," "second," "third," etc., are used for descriptive purposes only and should not be construed as indicating or implying relative importance.

[0048] In the description of this invention, it should also be noted that, unless otherwise explicitly specified and limited, the terms "installation," "connection," and "joining" should be interpreted broadly. For example, they can refer to a fixed connection, a detachable connection, or an integral connection; they can refer to a mechanical connection or an electrical connection; they can refer to a direct connection or an indirect connection through an intermediate medium. Those skilled in the art can understand the specific meaning of the above terms in this invention according to the specific circumstances.

[0049] The following is combined Figures 1 to 9 The following describes embodiments of the present invention.

[0050] According to embodiments of the present invention, in one aspect, such as Figure 3As shown, a pot tray suitable for a low-sugar rice cooker is provided, including: a separation cover 2, which is a hollow stepped column with multiple adjustment holes 21 for liquid to enter and exit. During the cooking process, the separation cover 2 is sealed during the boiling stage. The steam generated during boiling forces the water in the separation cover 2 out of the separation cover 2, causing the liquid level in the sugar-draining pot 1 to rise. This ensures that the water level in the sugar-draining pot 1 is always higher than the rice during boiling, significantly increasing the water absorption rate of the upper layer of rice. At the same time, the boiling water continuously washes the upper layer of rice, improving its sugar reduction rate. After the rice has absorbed enough water, the seal of the separation cover 2 is released, and the separation cover 2 is reconnected to the outside. The pressure in the separation cover 2 and the sugar-draining pot 1 is rebalanced, and the water level in the sugar-draining pot 1 drops rapidly, allowing the upper and lower layers of rice to separate from the water simultaneously and quickly. This ensures consistent water absorption between the upper and lower layers of rice, thereby improving the consistency of the taste of the rice and enhancing the quality of the low-sugar rice.

[0051] According to an embodiment of the present invention, on the other hand, such as Figures 1-3 As shown, a low-sugar rice cooker is provided, comprising: Inner pot 3 has a cooking chamber; The upper cover 7 is fastened to the inner pot 3; the upper cover 7 is provided with a steam valve 5 and a switch valve 6. The sugar-draining pot 1 is located at the top of the cooking chamber and is connected to the steam valve 5; the sugar-draining pot 1 has a plurality of drainage holes 11, and the bottom of the sugar-draining pot 1 protrudes towards the upper cover 7 to form a guide channel 12, the top surface of the guide channel 12 having an opening; The separation cover 2 is located at the lower part of the cooking chamber; the separation cover 2 has multiple adjustment holes 21; the separation cover 2 is a hollow stepped column, and the top of the separation cover 2 passes through the guide channel 12 and communicates with the switch valve 6.

[0052] Figures 4-6 The document describes the state of rice and water during the cooking process in a low-sugar rice cooker. For example... Figure 5 As shown, during the cooking process, the valve 6 is closed during the boiling stage to seal the separation chamber 2 (water storage chamber). The steam generated during boiling forces the water in the separation chamber 2 out, allowing it to enter the sugar-draining pot 1. This ensures that the water level in the sugar-draining pot 1 is always higher than the rice during boiling. This setup keeps the upper layer of rice in the sugar-draining pot 1 submerged in water, significantly increasing water absorption. Simultaneously, the water washes over the upper layer of rice, improving its sugar reduction rate. Once the rice has absorbed sufficient water, the valve 6 is opened, releasing the seal of the separation chamber 2 and causing the water level in the sugar-draining pot 1 to drop rapidly. This allows both the upper and lower layers of rice to separate quickly from the water, ensuring consistent water absorption and thus improving the consistency of the texture and quality of the low-sugar rice.

[0053] In some embodiments, such as Figure 3As shown, the separation cover 2 includes: The separating body 22 is placed on the bottom surface of the inner pot 3; the adjustment hole 21 is formed in the separating body 22; An extension 23 is connected to the upper side of the separation body 22; the extension 23 passes through the sugar-draining kettle 1 along the guide channel 12 and is connected to the switch valve 6.

[0054] The regulating hole 21 on the separating body 22 can precisely control the water inflow and outflow rate. During the boiling stage, it can not only allow the water in the separating body 22 to be smoothly squeezed out by steam into the sugar-draining pot 1, but also prevent the water flow from impacting the rice too fast and causing the rice to scatter. During the non-boiling stage, it can also balance the internal and external water pressure through the regulating hole 21 to prevent pressure fluctuations from affecting the cooking environment of the inner pot 3. At the same time, the way the separating body 22 is placed on the bottom of the inner pot 3 allows heat to be evenly transferred from the bottom of the inner pot 3 to the water in the separating body 22, ensuring a stable rise in water temperature and providing stable conditions for generating sufficient steam to squeeze the water flow later. The extension 23 precisely penetrates and connects to the switch valve 6 along the guide channel 12 of the sugar-draining pot 1, allowing the separation cover 2 and the switch valve 6 to reliably communicate. When the switch valve 6 is closed, the extension 23 can quickly achieve a complete seal of the separation cover 2, reducing steam leakage and ensuring that the steam in the separation body 22 can efficiently squeeze the water flow. When the switch valve 6 is opened, the extension 23 can also quickly release the pressure, allowing the water in the sugar-draining pot 1 to quickly flow back into the separation body 22, ensuring that the upper and lower layers of rice are separated from the water simultaneously. In addition, the way the extension 23 extends along the guide channel 12 can prevent it from shaking during cooking, maintain the seal with the switch valve 6, avoid seal failure due to misalignment, and ensure the smoothness of the entire water control process.

[0055] In some embodiments, the drain hole 11 is formed on the periphery and / or bottom side of the sugar draining pot 1.

[0056] When the drain holes 11 are located on the periphery, the water squeezed from the separation hood 2 into the sugar-reducing vessel 1 during the boiling stage can flow evenly into the vessel along the peripheral drain holes 11, forming a surrounding water flow that thoroughly rinses the rice inside the vessel, effectively removing the sugar precipitated on the surface of the rice and avoiding dead zones caused by concentrated water flow impacting localized rice. Simultaneously, the water outlet direction of the peripheral drain holes 11 is perpendicular to the rice accumulation direction, which enhances the contact area between the water flow and the rice, improving sugar reduction efficiency. When the drain holes 11 are located on the bottom, the bottom drain holes 11 can receive the water flowing upwards from the separation hood 2, using gravity to allow the water to flow freely. Water flows from bottom to top, permeating the rice and ensuring that the lower layer of rice is fully soaked, thus solving the problem of the upper layer of rice absorbing enough water while the lower layer does not. After the switch valve 6 is opened, the bottom drain hole 11 can also serve as the main drainage channel, allowing the water in the pot to quickly flow back to the separation cover 2, shortening the contact time between the rice and water and ensuring that the upper and lower layers of rice dehydrate simultaneously. When the drain hole 11 is opened on both the periphery and the bottom, it can achieve a dual water flow effect of circumferential rinsing and bottom-to-top permeation, taking into account both sugar reduction efficiency and water absorption uniformity, while improving the drainage rate and further optimizing the cooking rhythm.

[0057] In some embodiments, the sugar-draining kettle 1 is provided with an opening area, and the drainage holes 11 are distributed in the opening area; the opening area includes a first opening area and a second opening area, the first opening area is located on the periphery of the sugar-draining kettle 1, and the second opening area is located on the bottom side of the sugar-draining kettle 1.

[0058] The first opening area located around the perimeter of the sugar-draining pot 1 efficiently completes water rinsing and sugar removal. During the boiling stage, water squeezed from the separation hood 2 flows evenly into the sugar-draining pot 1 through the peripheral opening area, forming a surrounding water flow that envelops the rice. This ensures that every grain of rice is thoroughly rinsed, effectively removing the branched-chain starch and reducing sugars released during cooking. This avoids dead zones caused by unidirectional water flow, significantly improving sugar reduction efficiency. Simultaneously, the peripheral openings do not obstruct steam flow within the sugar-draining pot 1, allowing steam to further promote sugar extraction from the rice. The second opening area located at the bottom of the sugar-draining pot 1 precisely controls rapid drainage and water level. When the rice has absorbed sufficient water, the valve 6 opens, allowing the water in the sugar-draining pot 1 to quickly flow back to the separation hood 2 through the bottom opening area, achieving rapid separation of rice and water. The bottom openings also utilize gravity to accelerate water discharge, preventing residual water from causing the rice to soak for too long. This ensures consistent water absorption between the upper and lower layers of rice and prevents sugar from seeping back into the rice, guaranteeing the sugar reduction effect. The combination of these two methods enables multiple cycles of water intake and drainage to reduce sugar content, resulting in a more significant reduction in reducing sugars. The drainage holes 11 in the first opening area allow water to flow evenly into the pot circumferentially, ensuring that the rice in the upper layer of the sugar-reducing pot 1 is fully soaked. The drainage holes 11 in the second opening area allow water near the lower layer of rice to drain quickly, preventing the lower layer of rice from being soaked in water for a long time, which can lead to excessive water absorption and a sticky texture. This dual-area opening method ensures that the rice in different locations within the sugar-reducing pot 1 receives similar water flow, effectively preventing insufficient sugar reduction or uneven water absorption in some areas. This ensures that the taste and sugar reduction effect of each serving of rice are consistent, guaranteeing uniform water absorption and sugar reduction.

[0059] In some embodiments, the first opening area is an annular band in the upper part of the periphery of the sugar-draining kettle 1.

[0060] The first perforation zone is located in the upper-middle part of the periphery of the sugar-draining pot 1. During the boiling stage, when the water flows evenly into the sugar-draining pot 1 from this annular zone, it can directly act on the upper layer of rice inside the pot, forming an annular, enveloping rinsing flow. This can precisely remove sugar from the upper layer of rice, preventing the water from entering from the bottom and rinsing the lower layer of rice first, thus avoiding sugar residue in the upper layer of rice. Moreover, the height design of the upper-middle part can match the upper limit of the water level during cooking, ensuring that the water flow always submerges the upper layer of rice, meeting the needs of the upper layer of rice to fully absorb water, while preventing the water level from overflowing from the sugar-draining pot 1. The annular perforation layout allows the water flow to flow evenly in 360° around the sugar-draining pot 1, forming a surrounding water flow without dead angles. Compared with dispersed or single-sided perforations, this can significantly increase the contact area between the water flow and the upper layer of rice, achieving thorough rinsing and preventing local rice from not being in contact with the water flow and thus not reducing sugar content enough, further improving the sugar reduction stability of low-sugar rice.

[0061] In some embodiments, the drainage holes 11 are evenly distributed in the first opening area and the second opening area.

[0062] The drainage holes 11 evenly distributed in the first opening area allow the water flowing in during the boiling stage to evenly rinse the upper layer of rice in 360° without dead angles, thus enhancing the sugar reduction effect; the drainage holes 11 evenly distributed in the second opening area allow the water in the pot to flow back quickly and synchronously from all directions during the drainage stage, ensuring uniform and stable sugar reduction.

[0063] In some embodiments, the adjustment hole 21 is located at the lower part of the separation cover 2.

[0064] During the boiling stage, the switch valve 6 closes the sealing separator 2. The steam generated by heating the bottom of the inner pot 3 accumulates and forms pressure inside the separator 2. The lower regulating hole 21 serves as the main channel for water outflow, evenly and stably squeezing the water in the separator 2 into the inner pot 3 and the sugar-draining pot 1. Since the regulating hole 21 is located at the bottom of the separator 2, it can maximize the use of steam pressure to push the water out, avoiding water residue at the bottom of the separator 2 due to the hole being too high, ensuring sufficient water supply, and ensuring that the water level in the sugar-draining pot 1 reaches the preset height, thus achieving thorough rinsing and sugar reduction of the upper layer of rice. After water absorption is completed, the switch valve 6 opens to release the seal, and the pressure inside the separator 2 is quickly released. At this time, the lower regulating hole 21 of the separator 2 can also serve as an efficient channel for water return. The rice water in the sugar-draining pot 1 quickly flows back to the separator 2 through the regulating hole 21 under the action of gravity, achieving rapid separation of rice and water, avoiding water residue that would make the rice sticky, and ensuring that the dehydration rate of the upper and lower layers of rice is consistent. In addition, the lower part of the separation hood 2 is the main area where steam accumulates. The adjustment hole 21 is opened here so that the steam pressure can act directly on the water body, reduce the loss of pressure in the transmission process, and ensure that the steam squeezes the water flow with sufficient and stable power. If the adjustment hole 21 is located in the upper part, the steam can easily escape directly from the hole, resulting in insufficient pressure in the separation hood 2 and inability to effectively drive the water flow out.

[0065] In some embodiments, the adjustment hole 21 is at least located on the lower periphery of the separation cover 2.

[0066] The regulating holes 21 located on the lower periphery of the separation hood 2 enable uniform circumferential water supply and return, improving the consistency of rice processing. During the boiling stage, the switch valve 6 closes and seals the separation hood 2. Steam pressure pushes the water inside the separation hood 2 to flow out evenly from the regulating holes 360° on the lower periphery. The water flow can diffuse circumferentially along the inner pot 3 and enter the sugar-draining pot 1, allowing the rice in the sugar-draining pot 1 to be evenly rinsed by the water flow, ensuring consistent sugar reduction effects in different parts of the rice. During the dehydration stage, after the switch valve 6 is opened, the rice water flowing out of the sugar-draining pot 1 flows back to the separation hood 2 synchronously through the regulating holes 21 on the lower periphery. This allows for uniform release of water pressure in the sugar-draining pot 1, preventing uneven soaking of rice caused by slow drainage in certain areas, ensuring synchronous dehydration of rice in both the upper and lower layers, and improving the uniformity of taste. In addition, the lower periphery of the separation hood 2 is located in the main area where steam pressure is exerted. The adjustment hole 21 is opened here to maximize the use of steam pressure to drive water flow out and reduce pressure loss. At the same time, the layout of the periphery opening can disperse the impact force of steam on the channel, reduce the probability of uneven water flow, and maintain water supply stability.

[0067] In some embodiments, the separation cover 2 is provided with a cover opening area, and the adjustment holes 21 are distributed in the cover opening area; the cover opening area is an annular band on the bottom periphery of the separation cover 2.

[0068] During the water supply phase, when the steam pressure inside the separation hood 2 pushes the water, the annularly distributed regulating holes 21 allow for 360° all-around water output. The water flows evenly into the sugar-draining pot 1 along the annular path, completely enveloping the rice inside and ensuring consistent starch and sugar separation throughout the entire pot of rice. During the sugar-draining return phase, the rice water in the sugar-draining pot 1 can be synchronously returned through the annular regulating holes 21. The annular layout allows the water pressure inside the pot to be released evenly along the circumference, enabling the rice in the upper and lower layers, the periphery, and the center to dehydrate simultaneously, improving the uniformity of the rice's texture. The bottom periphery of the separation hood 2 is the core area where steam and water meet. The annular openings allow the steam pressure to act evenly on the water corresponding to the annular opening positions, reducing pressure dispersion loss. The concentrated openings in the annular belt allow the steam to form an annular pressure field, making the power more concentrated when pushing the water flow. At the same time, the annular layout avoids mutual interference when the water jets out, making the flow rate of the water flow out and back more stable, preventing rice grains from scattering due to excessive water flow impact. The bottom of the separation cover 2 is in close contact with the heating area of ​​the inner pot 3. The annular opening design does not block the heating path, and the heat from the bottom of the inner pot 3 can be smoothly transferred to the water in the separation cover 2 and the surrounding rice. In addition, the hot water flowing out in the annular shape can quickly diffuse along the sides of the sugar-draining pot 1 and then penetrate towards the center, so that the water temperature in the pot rises evenly. This solves the problem of local heat accumulation or poor heat transfer that may be caused by non-annular openings, and effectively avoids the situation of rice being partially undercooked or overcooked and burnt.

[0069] In some embodiments, the adjustment holes 21 are evenly distributed in the opening area of ​​the cover.

[0070] The evenly distributed regulating holes 21 ensure absolutely uniform circumferential water flow, guaranteeing consistent sugar content and taste in the rice. They also allow the steam pressure inside the separation hood 2 to act evenly on each hole along the annular belt, minimizing pressure loss and improving water control efficiency and stability. Furthermore, they enhance the uniformity of heat transfer, preventing localized abnormal cooking of the rice.

[0071] In some embodiments, a sealing component is provided between the separation cover 2 and the upper cover 7.

[0072] The sugar-reducing and water-sugar-sugar rice cooker relies on the steam pressure inside the separation hood 2 to drive the water flow. Therefore, the sealing components prevent steam from escaping from the gap between the separation hood 2 and the top cover 7, maintaining a stable pressure field inside the separation hood 2. This stable pressure efficiently drives the water flow through the regulating hole 21 to rinse the rice, allowing the starch to be fully separated into the rice water. At the same time, during the reflux stage, the stable pressure also promotes the smooth reflux of the rice water, avoiding insufficient water flow due to pressure leakage, thus ensuring a stable and reliable sugar-reducing effect.

[0073] In some embodiments, the low-sugar rice cooker further includes: The sensing device is used to monitor at least the steam temperature; The controller is connected to the sensing device and the switching valve 6 respectively. The controller is adapted to close the switching valve 6 when the steam temperature reaches the boiling temperature and open the switching valve 6 when the boiling stage ends.

[0074] The controller monitors the steam temperature in real time using sensors. When the temperature reaches the boiling point, the controller automatically closes valve 6, precisely triggering the sealing process of the separation hood 2. This ensures stable steam pressure accumulation during the boiling stage, efficiently squeezing water into the sugar-draining pot 1 for thorough rinsing and sugar reduction of the rice. Compared to manually judging the boiling point, this avoids problems such as insufficient pressure and inadequate water rinsing due to premature or delayed valve closure, or overflowing rice water due to excessive pressure. When the boiling stage ends, the controller automatically opens valve 6, promptly releasing the seal of the separation hood 2 and allowing the rice water in the sugar-draining pot 1 to quickly flow back. This precisely matches the point of rice saturation, preventing over-watering and sticky texture due to slow valve closure, or under-watering and hard texture due to premature valve opening. This ensures consistently low sugar content and excellent taste in every batch of cooked rice. Users do not need to manually intervene in the opening and closing of valve 6, automating the cooking process, lowering the operational threshold, and easily cooking high-quality, low-sugar rice.

[0075] According to an embodiment of the present invention, on the other hand, such as Figure 8 As shown, a control method for a low-sugar rice cooker is also provided. The cooking stages of the low-sugar rice cooker include a rice soaking stage, a heating stage, a boiling stage, and a rice simmering stage; the control method includes: Determine the cooking stage of the low-sugar rice cooker; When the cooking stage is the rice soaking stage or the heating stage, maintain the open state of the switch valve 6 or control the opening of the switch valve 6; When the cooking stage enters the boiling stage, the switch valve 6 is closed. When the cooking stage is the later stage of the boiling stage or the simmering stage, the switch valve 6 is opened.

[0076] By adapting the state of the switch valve 6 in stages, the sugar-draining and water-absorbing effects are maximized. During the soaking and heating stages, the switch valve 6 is kept open or controlled, allowing the separation cover 2 to connect with the outside atmosphere and the water in the inner pot 3 to circulate freely. This allows the rice to be fully soaked in water and absorb enough moisture to ensure a fluffy texture during subsequent steaming. At the same time, the open state of the separation cover 2 can prevent pressure from accumulating too early during the heating process, allowing the temperature of the inner pot 3 to rise steadily and preventing localized high water temperatures from causing gelatinization of the rice surface and affecting sugar release.

[0077] During the boiling stage, valve 6 is closed and the separation cover 2 is sealed. This allows the steam generated by the boiling in the inner pot 3 to quickly accumulate and create pressure within the separation cover 2. This pressure forces the water in the separation cover 2 to exit through the regulating hole 21 and enter the sugar-draining pot 1, forming a surrounding water flow that washes over the rice, effectively removing the precipitated starch and sugar, maximizing the sugar-reducing effect. The stable pressure field also prevents uneven water spray, ensuring uniform sugar reduction throughout the pot of rice. Simultaneously, it prevents the upper layer of rice from prematurely separating from the water, resulting in a dry top and wet bottom. Later in the boiling stage or during the simmering stage, valve 6 is opened: the seal on the separation cover 2 is promptly released, allowing the rice water in the sugar-draining pot 1 to quickly flow back to the separation cover 2, completely separating the rice from the water and preventing prolonged soaking that leads to a sticky texture. Simultaneously, the open state during the simmering stage allows the rice to fully cook in the residual heat, further enhancing the fluffiness and texture of the rice grains, achieving both low sugar and deliciousness. Furthermore, standardized control of the cooking process improves the stability of rice quality. This control method tightly binds the opening and closing of the switch valve 6 to the cooking stage, replacing the manual judgment or fixed time control mode. It avoids the deviation of valve control timing caused by different user operating habits, different amounts of ingredients (rice or water), and different environments (altitude, temperature). It ensures that the sugar reduction rate, water absorption and taste of the rice are consistent every time it is cooked, which greatly improves the quality stability of the product.

[0078] The phased on / off valve control logic avoids ineffective pressure maintenance and heat loss: the open state during the soaking and heating stages facilitates rapid heating; the sealed state during the boiling stage efficiently accumulates pressure to complete sugar extraction; and the depressurization state in the later stage of boiling allows for rapid transition to the rice-cooking stage without additional heat consumption to maintain pressure. The entire process is compact and seamless, reducing unnecessary energy consumption, shortening overall cooking time, and improving user efficiency.

[0079] In some embodiments, such as Figure 9 As shown, determining the cooking stage of the low-sugar rice cooker includes: Obtain the steam temperature of the low-sugar rice cooker; When the steam temperature reaches the temperature threshold, the cooking stage is determined to enter the boiling stage.

[0080] Using the threshold steam temperature as the criterion for determining the boiling stage, this method can directly and accurately capture the actual boiling state of the water in the inner pot 3. Compared with fixed-time determination, this method is not affected by factors such as the amount of rice, water volume, or altitude. The sensor can accurately determine the boiling start point and trigger the valve 6 to close by monitoring the actual steam temperature threshold. This avoids the problems of insufficient pressure and inadequate water flushing caused by closing the valve before boiling in the timed mode, or the waste of heat caused by delaying the valve closure after boiling. It ensures that the steam squeeze water flow process can be started at the optimal boiling state for each cooking, maximizing the sugar removal efficiency.

[0081] Furthermore, after the cooking stage enters the boiling stage, it also includes: Obtain the boiling time; When the boiling time equals the time threshold, the cooking stage is determined to enter the rice stewing stage.

[0082] The duration of the boiling phase directly determines the time it takes for the water to rinse the rice, thus affecting the efficiency of sugar removal. By setting a time threshold, it can be ensured that the boiling phase is maintained at the optimal length for each cooking session. This ensures that the water has enough time to thoroughly rinse the rice and remove the precipitated starch and sugar, avoiding insufficient sugar reduction due to too short a boiling time; it also prevents excessive boiling time, which can cause the rice to absorb too much water, resulting in a sticky texture, or cause the rice water to overflow due to continuous high pressure. In addition, standardized control ensures that the sugar reduction rate of each pot of low-sugar rice is stable and controllable.

[0083] In some embodiments, determining the cooking stage of the low-sugar rice cooker includes: Obtain the cooking time of the low-sugar rice cooker; When the cooking time is greater than zero and less than or equal to the first preset time, the cooking stage is determined to be the rice soaking stage. When the cooking time is greater than the first preset time and less than or equal to the second preset time, the cooking stage is determined to be the heating stage. When the cooking time is greater than the second preset time and less than or equal to the third preset time, the cooking stage is determined to be the boiling stage. When the cooking time is greater than the third preset time and less than or equal to the fourth preset time, the cooking stage is determined to be the rice-cooking stage.

[0084] Without relying on additional detection components such as temperature sensors, each cooking stage can be divided solely by cooking time, greatly simplifying the hardware structure of the rice cooker, reducing the use of components such as sensors and signal transmission modules, and lowering manufacturing costs. At the same time, the control method for determining the cooking time is simple and direct, eliminating the need for complex temperature data acquisition, threshold comparison, and feedback adjustment, which can reduce the computational load on the controller, reduce the risk of program failure, and improve the stability and reliability of the equipment operation.

[0085] In some embodiments, determining the cooking stage of the low-sugar rice cooker includes: Obtain the cooking temperature of the low-sugar rice cooker; When the cooking temperature is equal to the first preset temperature, the cooking stage is determined to be the rice soaking stage. When the cooking temperature is greater than the first preset temperature and less than or equal to the second preset temperature, the cooking stage is determined to be the heating stage. When the cooking temperature is greater than the second preset temperature and less than or equal to the third preset temperature, the cooking stage is determined to be the boiling stage. When the cooking temperature drops from the third preset temperature to below the third preset temperature, the cooking stage is determined to be the rice-cooking stage.

[0086] The control logic for determining the cooking stage solely by the range and trend of cooking temperature can directly and accurately match the physical cooking state of each stage, ensuring low sugar content and good taste, avoiding the shortcomings of time control being affected by environmental and ingredient interference, and further improving cooking accuracy and rice quality stability.

[0087] During the soaking stage (equivalent to the first preset temperature): the soaking stage is determined by a fixed low temperature threshold, which ensures that the rice absorbs water fully at a suitable water temperature. This avoids the rice grains from gelatinizing prematurely due to excessively high water temperature, which would hinder the subsequent sugar release, or the rice from not absorbing enough water due to excessively low water temperature, resulting in a hard texture. This lays a good foundation for subsequent steaming and cooking.

[0088] During the heating phase (first to second preset temperature range): the heating process is precisely defined by the temperature range, which can control the water temperature in the inner pot 3 to rise steadily, avoid local water temperature rise due to excessive heating power and uneven heating of rice grains, ensure uniform heat transfer during the heating phase, and prepare for the accumulation of steam pressure during the boiling phase.

[0089] During the boiling stage (second to third preset temperature range): the boiling state is locked in the high temperature range, which can accurately trigger the closing action of the switch valve 6 to ensure that the steam pressure in the separation hood 2 is stable and accumulates, and pushes the water flow to fully rinse the rice, maximizing the removal of starch and sugar; compared with the time control, the temperature judgment can respond to changes in the amount of rice and water in real time, avoiding the ineffective energy consumption of small portions of rice boiling in advance but still waiting for a fixed time.

[0090] During the rice-cooking stage (below the third preset temperature): the end of the boiling stage is determined by the temperature drop trend, accurately capturing the point where the rice water reflux is complete and the rice separates from the water, allowing for timely entry into the rice-cooking stage. At this time, the rice completes starch gelatinization and water evaporation in the residual heat, making the rice grains more fluffy and chewy, avoiding undercooked rice due to starting the rice-cooking stage too early, or sticky rice due to starting it too late.

[0091] This invention provides a low-sugar rice cooker, comprising an inner pot 3, a sugar-draining vessel 1, a separation cover 2, an upper lid 7, a steam valve 5, a switching valve 6, and a heat source 4 (heating plate or electromagnetic coil). The rice cooking process mainly includes a soaking stage, a heating stage, a boiling stage, and a simmering stage.

[0092] The top of the separation cover 2 in the rice cooker is sealed to the top cover 7 using silicone or a tight fit. The bottom of the separation cover 2 has numerous adjustment holes 21. When there is liquid in the separation cover 2, the liquid interface inside the separation cover 2 forms a first cavity 100 between the liquid interface, the top cover 7, and the switch valve 6. The opening and closing of the switch valve 6 controls the communication between the first cavity 100 and the atmosphere; when the switch valve 6 is open, the first cavity 100 is connected to the atmosphere. A second cavity 200 is formed between the outer side of the separation cover 2, the inner pot 3, and the top cover 7. The second cavity 200 is connected to the atmosphere through the steam valve 5.

[0093] Rice cookers typically have a temperature sensor at the top and a temperature sensor at the bottom. The top sensor detects the steam temperature inside the pot, while the bottom sensor detects the temperature at the bottom of the pot. The boiling stage is determined by the temperature detected by the top sensor, and the boiling end time (specified boiling duration) is determined by the duration of the boiling process. In one specific embodiment, during the cooking of low-sugar rice, the rice is soaked using low-power heating to maintain the bottom sensor at 40℃~42℃ for 15 minutes. Then, high-power heating is applied until the steam temperature detected by the top sensor reaches 98℃, at which point the boiling stage begins. The boiling stage is maintained at low power for 15 minutes before the rice simmering stage begins. During the simmering stage, low-power heating is used to maintain the bottom temperature sensor at 95℃ for 10 minutes.

[0094] Before cooking rice, the water interface is on top of the rice. During the cooking process, such as... Figure 4 As shown, during the soaking and heating stages, valve 6 opens, causing the rice and water in the pot to heat up rapidly; Figure 5 As shown, during the boiling stage, valve 6 is closed, and the first chamber 100 is sealed. As the liquid boils, a large amount of water vapor is generated in the first chamber 100, increasing the pressure in the first chamber 100 to be higher than that in the second chamber 200. This forces the water in the first chamber 100 to the second chamber 200, raising the liquid interface in the sugar-draining vessel 1. This ensures that the liquid interface remains higher than the rice throughout the boiling process, allowing the rice to fully absorb water and gelatinize. Simultaneously, some of the starch in the rice dissolves into the liquid. Figure 6As shown, during the later stage of boiling or after the boiling stage, the switch valve 6 is opened, and the first chamber 100 is connected to the atmosphere. The pressure in the first chamber 100 and the second chamber 200 is the same. Some of the liquid in the second chamber 200 flows back to the first chamber 100, causing the liquid level to drop rapidly and the rice and water to separate. This achieves sugar drainage while ensuring the consistency of water absorption between the upper and lower layers, thereby improving the uniformity of the texture of the rice and enhancing the quality of low-sugar rice.

[0095] Although embodiments of the invention have been described in conjunction with the accompanying drawings, those skilled in the art can make various modifications and variations without departing from the spirit and scope of the invention, and such modifications and variations all fall within the scope defined by this application.

Claims

1. A pot grate suitable for a low sugar electric rice cooker, characterized in that, The low-sugar electric rice cooker comprises: a separation cover (2) which is a hollow stepped cylinder, and a plurality of regulating holes (21) are formed on the separation cover (2) for liquid to enter or exit.

2. The pan support according to claim 1, characterized in that The separation cover (2) comprises: a separation main body (22) in which the regulating holes (21) are formed; an extension part (23) which is arranged on the upper side of the separation main body (22).

3. The pan support according to claim 1, characterized in that The regulating holes (21) are formed on the lower part of the separation cover (2).

4. The pan support according to claim 3, characterized in that The regulating holes (21) are formed on at least the lower part of the circumferential side of the separation cover (2).

5. The pan support according to claim 4, characterized in that The separation cover (2) is provided with a cover opening area, and the regulating holes (21) are distributed in the cover opening area; the cover opening area is an annular band on the bottom of the circumferential side of the separation cover (2).

6. The pan support according to claim 5, characterized in that The regulating holes (21) are uniformly distributed in the cover opening area.

7. A low sugar electric rice cooker, characterized by, The low-sugar electric rice cooker comprises: an inner pot (3) which is provided with a cooking chamber; an upper cover (7) which is buckled on the inner pot (3); the upper cover (7) is provided with a steam valve (5) and an on-off valve (6); a sugar draining pot (1) which is arranged on the upper part of the cooking chamber and is in communication with the steam valve (5); a plurality of water draining holes (11) are formed on the sugar draining pot (1), and a guide channel (12) is formed on the bottom surface of the sugar draining pot (1) and protrudes towards the upper cover (7); the top surface of the guide channel (12) has an opening. The low-sugar electric rice cooker according to any one of claims 1 to 6, wherein the separation cover (2) is arranged on the lower part of the cooking chamber; the top part of the separation cover (2) penetrates through the guide channel (12) and is in communication with the on-off valve (6).

8. The low sugar rice cooker according to claim 7, characterized in that, The water draining holes (11) are formed on the circumferential side and / or the bottom side of the sugar draining pot (1).

9. The low sugar rice cooker according to claim 7, characterized in that, The sugar draining pot (1) is provided with an opening area, and the water draining holes (11) are distributed in the opening area; the opening area comprises a first opening area and a second opening area; the first opening area is located on the circumferential side of the sugar draining pot (1), and the second opening area is located on the bottom side of the sugar draining pot (1).

10. The low sugar rice cooker according to claim 9, wherein, The first opening area is an annular band on the middle and upper part of the circumferential side of the sugar draining pot (1).

11. The low sugar rice cooker of claim 9, wherein, The water draining holes (11) are uniformly distributed in the first opening area and the second opening area.

12. The low sugar rice cooker of claim 7, wherein, A sealing member is arranged between the separation cover (2) and the upper cover (7).

13. The low sugar rice cooker according to any one of claims 7 to 12, wherein, The low-sugar electric rice cooker further comprises: a sensing device which is used for monitoring at least the steam temperature; a controller; the sensing device and the on-off valve (6) are connected to the controller, respectively; the controller is adapted to control the on-off valve (6) to be closed when the steam temperature reaches the boiling temperature, and to be opened when the boiling stage ends.

14. A control method of a low-sugar electric rice cooker, characterized by, The control method is suitable for the low-sugar electric rice cooker according to claim 13; the cooking stage of the low-sugar electric rice cooker comprises a rice soaking stage, a temperature rising stage, a boiling stage and a rice stewing stage; the control method comprises: determining the cooking stage of the low-sugar electric rice cooker; maintaining the on-off valve (6) to be opened or controlling the on-off valve (6) to be opened when the cooking stage is the rice soaking stage or the temperature rising stage; controlling the on-off valve (6) to be closed when the cooking stage enters the boiling stage. When the cooking phase is a late stage of the boiling phase or the stewing phase, the switch valve (6) is controlled to be opened.

15. The control method of the low-sugar electric rice cooker according to claim 14, characterized in that, The determining the cooking phase of the low-sugar electric rice cooker comprises: acquiring a steam temperature of the low-sugar electric rice cooker; when the steam temperature reaches a temperature threshold, determining that the cooking phase enters a boiling phase.

16. The control method of the low-sugar electric rice cooker according to claim 15, characterized in that, When the cooking phase enters the boiling phase, further comprising: acquiring a boiling duration; when the boiling duration is equal to a duration threshold, determining that the cooking phase enters the stewing phase.

17. The control method of a low-sugar electric rice cooker according to claim 14, characterized in that, The determining the cooking phase of the low-sugar electric rice cooker comprises: acquiring a cooking duration of the low-sugar electric rice cooker; when the cooking duration is greater than zero and less than or equal to a first preset duration, determining that the cooking phase is a soaking rice phase; when the cooking duration is greater than the first preset duration and less than or equal to a second preset duration, determining that the cooking phase is a warming-up phase; when the cooking duration is greater than the second preset duration and less than or equal to a third preset duration, determining that the cooking phase is a boiling phase; when the cooking duration is greater than the third preset duration and less than or equal to a fourth preset duration, determining that the cooking phase is a stewing phase.

18. The control method of the low-sugar electric rice cooker according to claim 14, characterized in that, The determining the cooking phase of the low-sugar electric rice cooker comprises: acquiring a cooking temperature of the low-sugar electric rice cooker; when the cooking temperature is equal to a first preset temperature, determining that the cooking phase is a soaking rice phase; when the cooking temperature is greater than the first preset temperature and less than or equal to a second preset temperature, determining that the cooking phase is a warming-up phase; when the cooking temperature is greater than the second preset temperature and less than or equal to a third preset temperature, determining that the cooking phase is a boiling phase; when the cooking temperature decreases from the third preset temperature to less than the third preset temperature, determining that the cooking phase is a stewing phase.

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