Control method of electric rice cooker and electric rice cooker

Abstract

The present application relates to the technical field of household appliances, and discloses a control method of an electric rice cooker and the electric rice cooker. The control method comprises the following steps: entering a rice soaking step, and controlling a heating device to heat an inner pot at a set maximum duty ratio when a set rice soaking time length is reached; when the water temperature in the inner pot rises to a set rice draining temperature, controlling the heating device to intermittently heat at a first duty ratio, and simultaneously controlling a steaming basket to repeatedly rise and fall; when a set separation time length is reached, controlling the steaming basket to remain at a rice draining position, and when the water temperature in the inner pot reaches a set boiling temperature, controlling the heating device to intermittently heat at a second duty ratio, and using the steam generated by boiling to steam the rice to be cooked; and the set rice draining temperature is between 80 DEG C and 95 DEG C. Through the above design, compared with a scheme in which rice soup is separated after boiling, most of the sugar can be separated in the best temperature range before the starch is deeply gelatinized and clumped, the sugar reduction effect is significantly improved, the high-temperature heating time length is shortened, and the energy-saving effect is achieved.

Description

Technical Field

[0001] This invention relates to the field of household appliance technology, specifically to a control method for a rice cooker and a rice cooker. Background Technology

[0002] Currently, most rice cookers on the market have limited functions, mainly limited to cooking rice, porridge, and soup, which fails to meet consumers' demand for healthy, low-sugar diets. Some rice cookers with a rice draining function mostly raise the steaming basket after heating to a boil. While this achieves rice-water separation, the rice starch has already undergone deep gelatinization or even clumping at this point, with a large amount of amylopectin locked inside the rice grains, making it difficult to effectively dissolve into the rice water, resulting in poor blood sugar reduction. Summary of the Invention

[0003] In view of this, the present invention provides a control method for a rice cooker and a rice cooker to solve the problem in the prior art that a large amount of branched-chain starch in rice cookers with rice draining function is locked inside the rice grains and is difficult to effectively dissolve into the rice water, resulting in poor blood sugar lowering effect.

[0004] In a first aspect, the present invention provides a control method for a rice cooker, the rice cooker including an inner pot and a steaming basket that is vertically and retractably disposed within the inner pot, the steaming basket containing rice, the control method comprising: Control the steaming basket to descend to the immersion position in the water in the inner pot, enter the rice soaking step, and when the set soaking time is reached, control the heating device to heat the water in the inner pot at the set maximum duty cycle; When the water temperature in the inner pot rises to the set rice draining temperature, the heating device is controlled to heat intermittently with the first duty cycle. At the same time, the steaming basket is controlled to repeatedly rise and fall between the immersion position in the water in the inner pot and the draining position above the water in the inner pot, so as to dissolve the starch in the rice in the steaming basket into the water in the inner pot. When the set separation time is reached, the steaming basket is kept in the draining position, and when the water temperature in the inner pot reaches the set boiling temperature, the heating device is controlled to heat intermittently with the second duty cycle, so that the water in the inner pot is kept boiling, so as to use the steam generated by boiling to cook the rice. Wherein, the set rice dredging temperature is less than the set boiling temperature, and the set rice dredging temperature is between 80℃ and 95℃, the rated power output ratio corresponding to the first duty cycle is less than the rated power output ratio corresponding to the second duty cycle, and the rated power output ratio corresponding to the second duty cycle is less than the rated power output ratio corresponding to the set maximum duty cycle.

[0005] Beneficial effects: After the rice has soaked for the set time, the heating device heats the water in the inner pot at the set maximum duty cycle, allowing the water temperature in the inner pot to rise quickly to the set draining temperature. This helps reduce the total cooking time, allowing more time for subsequent draining and steaming steps. Furthermore, by controlling the repeated raising and lowering of the steaming basket when the water temperature in the inner pot reaches the range of 80℃~95℃, compared to separating the rice water after boiling, most of the sugar separation can be completed in the optimal temperature range before the starch has deeply gelatinized and clumped, significantly improving the sugar reduction effect. At the same time, it shortens the high-temperature heating time, achieving energy savings. Moreover, the intermittent heating at the first duty cycle during the draining stage, combined with the reciprocating raising and lowering of the steaming basket, not only achieves efficient starch dissolution but also saves energy. When the water temperature reaches the set boiling point, the control output is increased by a second duty cycle (greater than the first duty cycle) for intermittent heating. This maintains a gentle boil in the pot to generate sufficient saturated steam, cooking the rice from top to bottom. The resulting rice is fluffy and has a good texture. Moreover, compared to heating at the maximum duty cycle during the rice cooking stage, this method is more energy-efficient. This application, by employing the aforementioned stepped duty cycle control, balances energy utilization with cooking quality, producing fluffy and delicious rice. It solves the problems of incomplete sugar reduction, poor taste, and energy waste in existing drained rice products. In one optional implementation, controlling the steaming basket to repeatedly rise and fall between a water-immersed position in the water within the inner pot and a draining position above the water specifically includes the following steps: The steaming basket is controlled to operate in a cyclical lifting and lowering motion, where a single cycle includes: After controlling the steaming basket to remain in the draining position for a first duration t1, control the steaming basket to descend to the immersion position and remain there for a second duration t2, where t1 < t2; When the total cycle time reaches the set separation time, the control basket is kept in the draining position.

[0006] Beneficial effects: During the rice draining stage, the steaming basket is cyclically operated with a shorter draining time (t1) and a longer soaking time (t2), and the draining time is maintained after the rice rinsing time is reached. This ensures that the rice grains have sufficient time to contact the rice water to promote starch dissolution, while the periodic removal of the basket from the water surface allows for dynamic separation of the rice water and grains, preventing starch reabsorption caused by prolonged soaking. Simultaneously, the longer soaking time helps to remove free starch adhering to the surface of the rice grains through the flushing action of the water, further improving the blood sugar lowering efficiency.

[0007] In one optional implementation, controlling the heating device to heat intermittently with a first duty cycle specifically includes: controlling the heating device to output rated output t3 seconds, reducing or disconnecting output t4 seconds, wherein 2:10≤t3:t4≤3:10; And / or, control the heating device to heat intermittently with a second duty cycle, specifically including: controlling the rated output of the heating device for t5 seconds, reducing or disconnecting the output for t6 seconds, wherein 4:5≤t5:t6≤5:5.

[0008] Beneficial effects: Using a lower duty cycle (2:10-3:10) during the draining stage maintains gentle heating, preventing overflow or violent churning of the rice water due to full-power heating, which could damage the rice grains. A higher, but still intermittent, second duty cycle (4:5-5:5) during the steaming stage keeps the water at a stable boil, continuously generating sufficient steam without wasting heat, saving energy and ensuring the rice is cooked thoroughly from the outside in, resulting in fluffier, less mushy, and more textured rice. If the heating device operates at full power throughout both the draining and steaming stages, the water will churn violently, and some steam will escape too quickly, potentially causing the top layer of rice to be undercooked.

[0009] In one optional implementation, the rice soaking step specifically includes: The heating device is controlled to intermittently heat the water in the inner pot and the rice soaked in the water in the steaming basket at a third duty cycle; When the water temperature in the inner pot reaches the set soaking temperature, the heating device stops working to maintain the water temperature at the set soaking temperature. The rice soaking temperature is set between 40℃ and 50℃, and the rated power output ratio corresponding to the third duty cycle is less than the rated power output ratio corresponding to the second duty cycle.

[0010] Beneficial effects: By controlling the heating device to intermittently heat at a third duty cycle during the rice soaking stage, the water in the inner pot is maintained at the set soaking temperature. This avoids premature gelatinization of the rice grain surface caused by full-power direct heating, which hinders water absorption and affects the texture of the cooked rice. This results in more even and thorough water absorption, which is more conducive to subsequent starch dissolution and improves the texture of the cooked rice. Simultaneously, by limiting the rated power output percentage corresponding to the third duty cycle to be less than that corresponding to the second duty cycle, the requirement for maintaining temperature with only a small amount of heat energy during the soaking stage is met, reducing energy consumption during this stage.

[0011] In one optional implementation, the heating device is controlled to heat intermittently with a third duty cycle, specifically including: If the rated output of the heating device is controlled to be t7 seconds, and the output is reduced or disconnected to be t8 seconds, then 1:10≤t7:t8≤3:10; The soaking time for rice is set to 10-15 minutes. Beneficial effects: By limiting the third duty cycle to between 1:10 and 3:10, the soaking effect of rice can be improved, the soaking time can be shortened, and the problem of premature gelatinization of the rice grain surface due to excessively high temperature can be avoided, which would hinder the internal water absorption of the rice grain and affect the taste of the cooked rice. In addition, by limiting the soaking time to 10 to 15 minutes, it is ensured that the rice grains fully absorb water and expand.

[0012] In one optional implementation, the control method further includes: When the set cooking time is reached, the heating device stops working and automatically enters the heat preservation step; The insulation process specifically includes: When the temperature of the inner pot drops to the set lower limit temperature, the heating device is controlled to heat intermittently at the fourth duty cycle. When the temperature of the inner pot rises to the set upper limit temperature, the heating device stops working, thus keeping the rice warm in a cycle. Wherein, the set lower limit temperature is less than the set upper limit temperature, and the rated power output ratio corresponding to the fourth duty cycle is less than the rated power output ratio corresponding to the second duty cycle.

[0013] Beneficial effects: During the heat preservation stage, when the temperature of the inner pot drops to the set lower limit temperature, the heating device is controlled to heat at a low power with the fourth duty cycle, so that the temperature of the rice slowly rises back to the upper limit temperature, and then stops heating after reaching the upper limit temperature. This cycle repeats, which avoids the problem of rice turning yellow, hard, or producing an odor due to continuous high-power heating in the traditional heat preservation mode, while also saving energy.

[0014] Secondly, the present invention also provides a rice cooker, controlled by the control method of the rice cooker according to any of the above embodiments, the rice cooker comprising: The inner pot is used to hold water; Heating device for heating the inner pot; A steaming basket for holding rice is installed in the inner pot in a height-adjustable manner. The steaming basket has an immersion position in the water in the inner pot and a draining position above the water in the inner pot. The lifting drive mechanism, connected to the steaming basket, is used to drive the steaming basket to move between the immersion position and the draining position.

[0015] In one alternative implementation, the lifting drive mechanism includes: Driver components; The transmission assembly includes a rotating component and a moving component. The rotating component and the moving component engage in meshing transmission or threaded transmission. The moving component is connected to the steaming basket. The drive assembly is connected to the rotating part. By driving the rotating part to rotate, the moving part moves up and down, so that the steaming basket rises and falls between the immersion position and the draining position. The transmission assembly also includes a lifting rod, which is connected to the moving part. A support cylinder is fixedly installed in the middle of the steaming basket. The upper end of the support cylinder is closed and the lower end is open. The lifting rod extends into the support cylinder from the lower end opening, and the upper end of the lifting rod abuts against the upper wall of the support cylinder.

[0016] Beneficial effects: The lifting drive mechanism, through the use of drive components, rotating parts, moving parts, and lifting rods, can convert rotational motion into linear lifting motion of the steaming basket. This facilitates the miniaturization of the lifting drive mechanism and makes it easier to install and arrange within the rice cooker. The lifting rod allows the steaming basket's support cylinder to be directly fitted onto it, facilitating assembly and disassembly. The design of the upper end of the lifting rod abutting against the upper wall of the steaming basket's support cylinder allows the steaming basket to be lifted to the draining position or lowered back to the immersion position. Furthermore, the cooperation between the lifting rod and the support cylinder ensures that the lifting drive force acts directly on the center of the steaming basket, guaranteeing stability and coaxiality during the lifting process. This prevents jamming or tilting caused by uneven force, improving transmission reliability and service life.

[0017] In one optional embodiment, the rotating component is a screw, the moving component is a nut, the nut is threaded onto the outside of the screw, the lifting rod is a hollow cylindrical structure, the lifting rod is sleeved on the outside of the screw and the nut, and the lower end of the lifting rod is interference-fitted with the nut; The nut includes a first section and a second section arranged sequentially from top to bottom. The outer diameter of the first section is smaller than that of the second section. A support step is formed between the first section and the second section. The lower end of the lifting rod is interference-fitted onto the outer circumference of the first section and abuts against the support step. Beneficial effects: The segmented design of the nut forms a supporting step, allowing the lower end of the lifting rod to be interference-fitted onto the outer circumference of the first segment and abut against the supporting step. This achieves a rigid connection and axial positioning between the nut and the lifting rod, ensuring a reliable and stable connection while facilitating easy assembly and disassembly. Simultaneously, the hollow design of the lifting rod, which is fitted over the screw and nut, protects them from moisture corrosion. Furthermore, the nested design results in a smaller footprint for the entire transmission assembly, making the structure more compact and facilitating easier installation and layout.

[0018] In one alternative embodiment, the bottom wall of the inner pot is recessed upward in the middle to form a receiving cylinder, and the height of the receiving cylinder is greater than the highest water level of the inner pot. The transmission assembly is located inside the housing cylinder, and the top wall of the housing cylinder has an opening for the lifting rod to extend out.

[0019] Beneficial effects: By setting a container cylinder at a height greater than the maximum water level on the bottom wall of the inner pot 1, and placing the transmission component inside it, the rice water is effectively isolated from the transmission component, preventing rice water from seeping in and causing corrosion or jamming of the transmission component. At the same time, the opening design on the top wall of the container cylinder ensures that the lifting rod can extend and connect with the steaming basket. Attached Figure Description

[0020] To more clearly illustrate the specific embodiments of the present invention or the technical solutions in the prior art, the drawings used in the description of the specific embodiments or the prior art 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.

[0021] Figure 1 This is a schematic diagram of the external structure of the rice cooker in an embodiment of the present invention; Figure 2 This is a cross-sectional view of the entire machine when the steaming basket is in the water-immersed position in an embodiment of the present invention; Figure 3 This is a cross-sectional view of the entire machine when the steaming basket is in the draining position in an embodiment of the present invention; Figure 4 This is a cross-sectional view of the inner pot, steaming basket, and transmission assembly assembled in an embodiment of the present invention. Figure 5 This is a cross-sectional view of the steaming basket in an embodiment of the present invention; Figure 6 This is an exploded view of the inner pot, steaming basket, and transmission assembly in an embodiment of the present invention; Figure 7 This is a flowchart illustrating a control method for a rice cooker according to one embodiment of the present invention.

[0022] Explanation of reference numerals in the attached figures: 1. Inner pot; 11. Container cylinder; 2. Steaming basket; 21. Support cylinder; 3. Heating device; 4. Lifting drive mechanism; 41. Drive motor; 42. Screw; 43. Nut; 44. Lifting rod; 45. Upper transmission head; 46. Lower transmission head; 5. Bottom temperature sensor; 6. Base; 7. Top temperature sensor; 8. Top cover. Detailed Implementation

[0023] 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.

[0024] In the description of this invention, it should be noted that the terms "upper," "lower," "inner," and "outer," etc., indicate the orientation or positional relationship based on the orientation or positional relationship shown in the accompanying drawings. They are used only for the convenience of describing the invention and for 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. Therefore, they should not be construed as limitations on the invention. Furthermore, the terms "first," "second," and "third" are used for descriptive purposes only and should not be construed as indicating or implying relative importance.

[0025] In the description of this invention, it should be noted that, unless otherwise explicitly specified and limited, the terms "connected" and "linked" 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; and they can refer to the internal connection of two components. Those skilled in the art can understand the specific meaning of the above terms in this invention based on the specific circumstances.

[0026] Furthermore, the technical features involved in the different embodiments of the present invention described below can be combined with each other as long as they do not conflict with each other.

[0027] Rice cookers with rice draining functions often raise and lower the steaming basket during the soaking stage or separate the rice from the water too early, resulting in insufficient water absorption by the rice grains, affecting subsequent starch gelatinization and texture. Furthermore, separating the rice water only after heating to boiling means the rice starch has already undergone deep gelatinization or even clumping, with a large amount of amylopectin locked inside the rice grains, making it difficult to effectively dissolve into the rice water, thus limiting the sugar-reducing effect. Moreover, existing solutions mostly use continuous full-power heating or simple constant temperature control, lacking refined power adjustment strategies for different cooking stages, easily leading to energy waste, overflow, insufficient steam, undercooked rice, or yellowing rice during the keep-warm stage. In addition, some automatic lifting mechanisms are fixed to the inner pot, making it impossible to remove and clean the inner pot separately, resulting in a poor user experience.

[0028] Therefore, there is an urgent need for a rice cooker and its control method that can ensure that the rice grains fully absorb water during the soaking stage, efficiently achieve starch dissolution and separation of rice water within a suitable temperature range, and use sufficient steam to cook the rice during the steaming stage, while ensuring that the inner pot can be separated for cleaning, taking into account the low sugar effect, the taste of the rice and the convenience of use.

[0029] The following is combined Figures 1 to 6 The following describes embodiments of the present invention.

[0030] According to an embodiment of the present invention, in one aspect, the present invention provides a control method for a rice cooker, the rice cooker including an inner pot 1 and a steaming basket 2 that is vertically and retractably disposed within the inner pot 1, the steaming basket 2 containing rice, the control method including the following steps: Rice soaking step: Control the steaming basket 2 to descend to the water immersion position in the water in the inner pot 1, enter the rice soaking step, and when the set soaking time is reached, control the heating device 3 to heat the water in the inner pot 1 at the set maximum duty cycle; Rice draining step: When the water temperature in the inner pot 1 rises to the set rice draining temperature, the heating device 3 is controlled to heat intermittently with the first duty cycle. At the same time, the steaming basket 2 is controlled to repeatedly rise and fall between the immersion position in the water in the inner pot 1 and the draining position above the water in the inner pot 1, so as to dissolve the starch in the rice in the steaming basket 2 into the water in the inner pot 1. Rice steaming steps: When the set separation time is reached, control the steaming basket 2 to stay in the draining position, and when the water temperature in the inner pot 1 reaches the set boiling temperature, control the heating device 3 to heat intermittently with the second duty cycle so that the water in the inner pot 1 remains boiling, so as to use the steam generated by boiling to steam the rice. Wherein, the set rice dredging temperature is less than the set boiling temperature, and the set rice dredging temperature is between 80℃ and 95℃, the rated power output ratio corresponding to the first duty cycle is less than the rated power output ratio corresponding to the second duty cycle, and the rated power output ratio corresponding to the second duty cycle is less than the rated power output ratio corresponding to the set maximum duty cycle.

[0031] In the above embodiment, when the rice has been soaked for the set soaking time, the heating device 3 is controlled to heat the water in the inner pot 1 at the set maximum duty cycle, allowing the water temperature in the inner pot 1 to rise rapidly to the set rice draining temperature. This helps reduce the total cooking time and allows more time for the subsequent rice draining and steaming steps. Furthermore, by using a design that controls the steaming basket 2 to repeatedly rise and fall when the water temperature in the inner pot 1 reaches the range of 80℃~95℃, compared to separating the rice water only after boiling, most of the sugar separation can be completed in the optimal temperature range before the starch has deeply gelatinized and clumped, significantly improving the sugar reduction effect. At the same time, it shortens the high-temperature heating time, achieving energy savings. Moreover, the intermittent heating with the first duty cycle during the rice draining stage, combined with the reciprocating rise and fall of the steaming basket 2, not only achieves efficient starch dissolution but also saves energy. When the water temperature reaches the set boiling point, the control output is increased by a second duty cycle (greater than the first duty cycle) for intermittent heating, maintaining a gentle boil in the pot to generate sufficient saturated steam. This steams the rice from top to bottom, resulting in fluffy and delicious rice. Furthermore, compared to heating at full power during the rice-cooking stage, this method is more energy-efficient. This application, by employing the aforementioned stepped duty cycle control, balances energy utilization with cooking quality, producing fluffy and delicious rice. It solves the problems of incomplete sugar reduction, poor taste, and energy waste in existing drained rice products.

[0032] This embodiment limits the rice draining temperature to 80℃~95℃ to avoid excessively high temperatures approaching boiling point. This allows the large starch molecules in the rice grains to be deeply hydrolyzed into small reducing sugars such as maltose and glucose, which are easily reabsorbed by the rice grains. Furthermore, if the temperature is too high, the starch will gelatinize or even clump together, and a large amount of amylopectin will be locked inside the rice grains, making it difficult to effectively dissolve into the rice water. At the same time, it also avoids excessively low temperatures, which result in low sugar reduction efficiency, incomplete starch gelatinization, and sugars remaining locked in the rice grains, making them difficult to precipitate.

[0033] Preferably, the rice draining temperature is set between 85°C and 90°C. More preferably, the rice soaking temperature is set at 90°C.

[0034] It should be explained that when the water temperature in the inner pot reaches the set rice-draining temperature, the water is not yet boiling. The set boiling temperature is 100℃ or close to 100℃. Theoretically, the set boiling temperature is 100℃, but it is not absolute. When the gas pressure in the area where the rice cooker is located is low, the set boiling temperature will be lower accordingly, and vice versa. When the heating device 3 heats at the set maximum duty cycle, the load operates at full power. Theoretically, the set maximum duty cycle corresponds to 100% duty cycle, but in actual operation, the set maximum duty cycle may be slightly lower than 100%, such as in the range of 95% to 100%, but it is still nominally rated as full power.

[0035] In some embodiments, controlling the steaming basket 2 to repeatedly rise and fall between a water-immersed position in the water within the inner pot 1 and a water-draining position above the water specifically includes the following steps: The steaming basket 2 is controlled to operate in a cyclical lifting and lowering motion, wherein a single cycle includes: After the steaming basket 2 is kept in the draining position for a first time t1, the steaming basket 2 is then lowered to the immersion position and kept there for a second time t2, where t1 < t2. When the total cycle time reaches the set separation time, control the steaming basket 2 to remain in the draining position.

[0036] During the rice draining stage, the steaming basket 2 is controlled to cycle through a short draining time (t1) and a longer soaking time (t2), maintaining drainage after the required rinsing time. This ensures that the rice grains have sufficient time to contact the rice water to promote starch dissolution, while the periodic removal of the basket from the water surface allows for dynamic separation of the rice water and grains, preventing starch reabsorption caused by prolonged soaking. Simultaneously, the longer soaking time helps remove free starch adhering to the rice grain surface through the flushing action of the water, further improving the blood sugar reduction efficiency.

[0037] Preferably, the ratio of t1 to t2 is 1:2, and the set separation time is 5 to 10 minutes. More preferably, t1 is 10 seconds and t2 is 20 seconds.

[0038] In some embodiments, controlling the heating device 3 to heat intermittently with a first duty cycle specifically includes: controlling the heating device 3 to output at its rated output for t3 seconds and reducing or disconnecting the output for t4 seconds, wherein 2:10≤t3:t4≤3:10; controlling the heating device 3 to heat intermittently with a second duty cycle specifically includes: controlling the heating device 3 to output at its rated output for t5 seconds and reducing or disconnecting the output for t6 seconds, wherein 4:5≤t5:t6≤5:5.

[0039] In the above embodiments, a lower duty cycle, between 2:10 and 3:10, is used during the draining stage to maintain a gentle heating state and avoid problems such as overflowing or violent boiling of rice water caused by full-power heating, which could damage the rice grains. A higher but still intermittent second duty cycle, between 4:5 and 5:5, is used during the steaming stage to maintain a stable boiling state, continuously generating sufficient steam without wasting heat, thus saving energy and ensuring the rice is cooked from the outside in, resulting in fluffier, less mushy, and more textured rice. If the heating device 3 operates at full power throughout both the draining and steaming stages, the water will boil violently, and some steam will escape too quickly, potentially causing the top layer of rice to be undercooked.

[0040] In some embodiments, the rice soaking step specifically includes: The heating device 3 is controlled to intermittently heat the water in the inner pot 1 and the rice soaked in the water in the steaming basket 2 at a third duty cycle; When the water temperature in the inner pot 1 reaches the set soaking temperature, the heating device 3 stops working to maintain the water temperature at the set soaking temperature. The rice soaking temperature is set between 40℃ and 50℃, and the rated power output ratio corresponding to the third duty cycle is less than the rated power output ratio corresponding to the second duty cycle.

[0041] In the above embodiment, by controlling the heating device 3 to intermittently heat at a third duty cycle during the rice soaking stage, the water in the inner pot 1 is maintained at the set soaking temperature. This avoids premature gelatinization of the rice grain surface caused by full-power direct heating, which would hinder water absorption and affect the texture of the cooked rice. This allows the rice grains to absorb water more evenly and fully, which is more conducive to subsequent starch dissolution and improves the texture of the cooked rice. Simultaneously, by limiting the rated power output percentage corresponding to the third duty cycle to be less than that corresponding to the second duty cycle, the requirement of only a small amount of heat energy to maintain the temperature during the rice soaking stage is met, thus reducing energy consumption during this stage.

[0042] For example, the rice soaking temperature is set to 45°C.

[0043] In some embodiments, controlling the heating device 3 to heat intermittently with a third duty cycle specifically includes: If the rated output of heating device 3 is controlled to be t7 seconds, and the output is reduced or disconnected to be t8 seconds, then 1:10≤t7:t8≤3:10; The soaking time for rice is set to 10-15 minutes. In the above embodiments, by limiting the third duty cycle to between 1:10 and 3:10, the soaking effect can be improved and the soaking time shortened, while avoiding excessively high temperatures that could cause premature gelatinization of the rice grain surface, thus hindering water absorption and affecting the texture of the cooked rice. Furthermore, limiting the soaking time to 10-15 minutes ensures that the rice grains fully absorb water and expand.

[0044] In some embodiments, the control method further includes: When the set cooking time is reached, the heating device 3 stops working and automatically enters the heat preservation step; The insulation process specifically includes: When the temperature of the inner pot 1 drops to the set lower limit temperature, the heating device 3 is controlled to heat intermittently with the fourth duty cycle. When the temperature of the inner pot 1 rises to the set upper limit temperature, the heating device 3 is controlled to stop working, thus keeping the rice warm in a cycle. Wherein, the set lower limit temperature is less than the set upper limit temperature, and the rated power output ratio corresponding to the fourth duty cycle is less than the rated power output ratio corresponding to the second duty cycle.

[0045] In the above embodiment, during the heat preservation stage, when the temperature of the inner pot drops to the set lower limit temperature, the heating device 3 is controlled to heat at a low power with a fourth duty cycle, so that the temperature of the rice slowly rises back to the upper limit temperature, and heating stops after reaching the upper limit temperature. This cycle repeats, which avoids the problem of rice turning yellow, hard, or producing an odor due to continuous high-power heating in the traditional heat preservation mode, while also saving energy.

[0046] Based on the above embodiments, as a further defined implementation, when the water temperature in the inner pot 1 reaches the set boiling temperature, the heating device 3 is controlled to intermittently heat the rice for the set steaming time with a second duty cycle and then stops working. Preferably, the set steaming time is 5 to 10 minutes.

[0047] Based on the above embodiments, as a further defined implementation, the heating device 3 is controlled to intermittently heat with a fourth duty cycle, specifically including: Control the heating device 3 to output rated t for 9 seconds, reduce or disconnect the output t 10 If the time interval is 1:10, then t = 9:t 10 ≤3:10.

[0048] By limiting the fourth duty cycle to the above range, the low-heat temperature maintenance requirement of the heat preservation stage is met, and the problem of the rice turning yellow, hardening or producing an odor is avoided due to excessive power of the heating device 3. At the same time, the problem of the heating device 3 having insufficient power, slow heating speed and inability to meet the temperature requirements is also avoided.

[0049] Based on the above embodiments, as a further defined implementation method, the lower limit temperature is set between 50°C and 60°C, and the upper limit temperature is set at 70°C.

[0050] The working principle and rice cooking process of the rice cooker in this embodiment are described below with reference to the accompanying drawings.

[0051] Combination Figure 2 and Figure 3 As shown, in this embodiment, the heating device 3 heats the water in the inner pot 1, and the temperature of the inner pot 1 is detected and determined by the bottom temperature sensor 5. The rice cooker controller outputs the set control logic according to the detected temperature, and the steaming basket 2 rises or falls according to the control logic signal, thereby completing the low-sugar rice cooking function. Specifically, the controller outputs a signal to the lifting drive mechanism 4, the drive component of the lifting drive mechanism 4 drives the screw 42 of the transmission component to rotate, the screw 42 causes the lifting rod 44 to rise or fall, and the rising or falling of the lifting rod 44 causes the steaming basket 2 to rise or fall.

[0052] Combination Figures 1 to 3 as well as Figure 7 As shown, the rice steaming process is as follows: Step 1: Turn on the rice draining function, lower the steaming basket 2 to the lowest position, and start the rice soaking process.

[0053] Step 2: The heating device 3 starts working, with a duty cycle of 1:10 to 3:10 (or a corresponding multiple of this range) for heating output. It heats slowly at low power, allowing the rice grains to fully soak, absorb water, and expand. The temperature of the inner pot 1 is determined by the bottom temperature sensor 5. When the temperature of the inner pot 1 reaches 40℃ to 50℃, the heating device 3 stops working. After soaking the rice for 10 to 15 minutes, the heating device 3 continues to work with a duty cycle of 1:0 (100% rated power). The heating device 3 heats at the set maximum duty cycle, allowing the water temperature in the pot to rise quickly to the set rice draining temperature, which helps to reduce the total cooking time.

[0054] Step 3: When the temperature of the inner pot 1 reaches 80℃~95℃, adjust the heating device 3 to a duty cycle of 2:10~3:10 and reduce the heating power of the heating device 3 so that the starch gelatinizes during the cooking process and partially decomposes into sugar. The steaming basket 2 will rise for 10 seconds and then fall for 20 seconds as one cycle (or a corresponding multiple of this range), and repeat this cycle for 5~10 minutes. During this stage, the starch in the rice is fully dissolved into the rice water. When the steaming basket 2 rises, the soluble rice water is separated, and the amylopectin remains in the rice water.

[0055] Step 4: When the temperature of the inner pot 1 reaches the set boiling temperature, adjust the heating device 3 to heat output with a duty cycle of 4:5 to 5:5 (or a corresponding multiple of this range). The steaming basket 2 will continue to steam rice in a raised state for 5 minutes, so that the water in the inner pot 1 keeps boiling and generates sufficient steam in the pot. The steam is used to steam the rice from top to bottom, making the rice fluffy and delicious.

[0056] Step 5: Keep warm stage: When the temperature of the inner pot 1 drops to 50℃~60℃, the heating device 3 operates with a duty cycle of 1:10~3:10 (or a corresponding multiple of this range). When the temperature reaches 70℃, the heating device 3 will stop working. This cycle continues to keep warm. The heating device 3 heats at low power to avoid the temperature inside the pot from getting too high. Prolonged keeping warm will cause the rice to turn yellow and affect the taste of the rice.

[0057] According to an embodiment of the present invention, in another aspect, a rice cooker is provided, which is controlled by the control method of the rice cooker of any of the above embodiments. The rice cooker includes an inner pot 1, a heating device 3, a steaming basket 2, and a lifting drive mechanism 4. The inner pot 1 is used to hold water; the heating device 3 is used to heat the inner pot 1; the steaming basket 2 is used to hold rice and is vertically and vertically disposed in the inner pot 1. The steaming basket 2 has a water immersion position in the water in the inner pot 1 and a water draining position above the water in the inner pot 1; the lifting drive mechanism 4 is connected to the steaming basket 2 and is used to drive the steaming basket 2 to move between the water immersion position and the water draining position.

[0058] In some embodiments, the lifting drive mechanism 4 includes a drive assembly and a transmission assembly. The transmission assembly includes a rotating component and a moving component. The rotating component and the moving component are engaged in transmission or threaded transmission. The moving component is connected to the steaming basket 2. The drive assembly is connected to the rotating component and drives the moving component to move up and down by rotating the rotating component, so that the steaming basket 2 moves up and down between the immersion position and the draining position. The transmission assembly also includes a lifting rod 44, which is connected to the moving component. A support cylinder 21 is fixedly provided in the middle of the steaming basket 2. The upper end of the support cylinder 21 is closed and the lower end is open. The lifting rod 44 extends into the support cylinder 21 from the opening and abuts against the upper wall of the support cylinder 21.

[0059] In the above embodiments, the lifting drive mechanism 4, by employing a drive component, rotating parts, moving parts, and a lifting rod 44, can convert rotational motion into linear lifting motion of the steaming basket 2. This is more conducive to the miniaturization design of the lifting drive mechanism 4 and facilitates its installation and layout within the rice cooker. Through the lifting rod 44, the support cylinder 21 of the steaming basket 2 can be directly fitted onto the lifting rod 44, facilitating assembly and disassembly. Furthermore, the design of the upper end of the lifting rod 44 abutting against the upper wall of the support cylinder 21 of the steaming basket 2 allows the steaming basket 2 to be lifted to the draining position or lowered back to the immersion position along with the lifting rod 44. The cooperation between the lifting rod 44 and the support cylinder 21 ensures that the lifting driving force acts directly on the center of the steaming basket 2, guaranteeing the stability and coaxiality of the steaming basket 2 during lifting, avoiding jamming or tilting due to uneven force, and improving transmission reliability and service life.

[0060] Based on the above embodiments, as a further defined implementation, the drive assembly includes a drive motor 41, which is connected to a rotating component and is adapted to drive the rotating component to rotate. The rotating component is a screw 42, and the moving component is a nut 43, which is threaded onto the screw 42.

[0061] As an alternative implementation, the rotating component is a gear, and the moving component is a rack.

[0062] Preferably, the drive assembly further includes an upper drive head 45 and a lower drive head 46. The rice cooker also includes a base 6. The drive motor 41 is mounted on the bottom of the base 6. The output shaft of the drive motor 41 is fitted with the lower drive head 46, which has a concave hexagonal design. The lower drive head 46 meshes with the upper drive head 45 and rotates. The upper drive head 45 and the screw 42 are D-shaped and tightly fitted together as one component. The lifting rod 44 and the lifting nut 43 are designed to be tightly fitted together and assembled as one component. The rotation of the upper drive head 45 drives the screw 42 to rotate, which in turn drives the lifting nut 43 to rotate, thereby causing the lifting rod 44 to move up and down, which in turn drives the steaming basket 2 to move up and down.

[0063] In some embodiments, the lifting rod 44 is a hollow cylindrical structure, sleeved on the screw 42 and nut 43, with the lower end of the lifting rod 44 having an interference fit with the nut 43. The nut 43 includes a first section and a second section arranged sequentially from top to bottom, the outer diameter of the first section being smaller than the outer diameter of the second section, and a support step forming between the first section and the second section. The lower end of the lifting rod 44 is interference-fitted onto the outer periphery of the first section and abuts against and is limited by the support step. In the above embodiment, the nut 43 adopts a segmented design and forms a supporting step, so that the lower end of the lifting rod 44 is interference-fitted onto the outer periphery of the first segment and abuts against the supporting step, realizing a rigid connection and axial positioning between the nut 43 and the lifting rod 44. The connection is reliable and stable, and easy to disassemble and assemble. At the same time, the lifting rod 44 adopts a hollow design and is sleeved on the outside of the screw 42 and the nut 43, which not only protects the screw 42 and the nut 43 from moisture corrosion, but also the nested design makes the entire transmission assembly occupy less space, with a more compact structure and easier installation layout.

[0064] Based on the above embodiments, as a further defined implementation, the outer diameter of the first segment is larger than the inner diameter of the lifting rod 44, and the outer diameter of the second segment is larger than the outer diameter of the lifting rod 44, so as to achieve an interference fit between the lifting rod 44 and the first segment, and a limiting fit between the end of the lifting rod 44 and the supporting step.

[0065] In some embodiments, the bottom wall of the inner pot 1 is recessed upward to form a receiving cylinder 11, the height of which is greater than the highest water level of the inner pot 1; the transmission component is disposed inside the receiving cylinder 11, and the top wall of the receiving cylinder 11 is provided with an opening for the lifting rod 44 to extend out.

[0066] In the above embodiment, by setting a receiving cylinder with a height greater than the highest water level on the bottom wall of the inner pot 1, and placing the transmission component inside it, the rice water and the transmission component are effectively isolated, preventing the rice water from seeping in and causing corrosion or jamming of the transmission component. At the same time, the opening design on the top wall of the receiving cylinder ensures that the lifting rod can extend and connect with the steaming basket.

[0067] The rice cooker provided in this embodiment has the function of making low-sugar drained rice. The rice cooker includes a base 6, a heating device 3, a lifting drive mechanism 4, a steaming basket 2, an inner pot 1, a top temperature sensor 7, a bottom temperature sensor 5, a controller, and a top cover 8. The base 6 is equipped with a bottom temperature sensor 5, which contacts the bottom of the inner pot 1. The bottom temperature sensor 5 can accurately detect the temperature of the inner pot 1, ensuring the cooking performance of low-sugar drained rice. The top temperature sensor 7 is located on the top cover 8 and can extend into the cavity of the inner pot 1 to detect the temperature information inside the inner pot 1. The base 6 is also equipped with a heating device 3 and a lifting drive mechanism 4. The lifting drive mechanism 4 includes a drive component and a transmission component. The drive component drives the transmission component to move up and down, and the transmission component drives the steaming basket 2 to move up and down. The inner pot 1 is set inside the base 6, and the steaming basket 2 moves vertically up and down inside the inner pot 1. The low-sugar drained rice function is realized by the rising and falling of the steaming basket 2. The rice cooker and control logic method with rice draining function provided in this embodiment enable the product to achieve full automation and multi-functionality, improve the user experience, and solve the problem that existing rice cooker products have limited functions and cannot achieve the function of draining low-sugar rice.

[0068] Although embodiments of the present 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 present invention, and such modifications and variations all fall within the protection scope of the embodiments of this application.

Claims

1. A method for controlling an electric rice cooker, the electric rice cooker comprising an inner pot (1) and a steaming basket (2) vertically and flexibly disposed within the inner pot (1), the steaming basket (2) containing rice, characterized in that, The control method includes: Control the steaming basket (2) to descend to the immersion position in the water in the inner pot (1) to enter the rice soaking step, and when the set soaking time is reached, control the heating device (3) to heat the water in the inner pot (1) at the set maximum duty cycle; When the water temperature in the inner pot (1) rises to the set rice draining temperature, the heating device (3) is controlled to heat intermittently with the first duty cycle, and the steaming basket (2) is controlled to repeatedly rise and fall between the immersion position in the water in the inner pot (1) and the draining position above the water in the inner pot (1) so as to dissolve the starch in the rice in the steaming basket (2) into the water in the inner pot (1). When the set separation time is reached, the steaming basket (2) is controlled to remain in the draining position, and when the water temperature in the inner pot (1) reaches the set boiling temperature, the heating device (3) is controlled to heat intermittently with the second duty cycle so that the water in the inner pot (1) remains boiling, so as to use the steam generated by boiling to cook the rice. Wherein, the set rice dredging temperature is less than the set boiling temperature, and the set rice dredging temperature is between 80℃ and 95℃, the rated power output ratio corresponding to the first duty cycle is less than the rated power output ratio corresponding to the second duty cycle, and the rated power output ratio corresponding to the second duty cycle is less than the rated power output ratio corresponding to the set maximum duty cycle.

2. The control method for a rice cooker according to claim 1, characterized in that, The control basket (2) repeatedly rises and falls between the immersion position in the water in the inner pot (1) and the draining position above the water, specifically including the following steps: The control basket (2) operates in a cyclical lifting and lowering motion, wherein a single cycle includes: After controlling the steaming basket (2) to remain in the draining position for a first duration t1, control the steaming basket (2) to descend to the immersion position and remain there for a second duration t2, where t1 < t2; When the total cycle time reaches the set separation time, the steaming basket (2) is controlled to remain in the draining position.

3. The control method for a rice cooker according to claim 1, characterized in that, The heating control device (3) heats intermittently with a first duty cycle, specifically including: controlling the heating device (3) to output t3 seconds at its rated value, and reducing or disconnecting the output t4 seconds, wherein 2:10≤t3:t4≤3:10; And / or, the control heating device (3) intermittently heats with a second duty cycle, specifically including: controlling the heating device (3) to output t5 seconds at its rated value, and reducing or disconnecting the output t6 seconds, wherein 4:5≤t5:t6≤5:

5.

4. The control method for a rice cooker according to claim 1, characterized in that, The rice soaking step specifically includes: The heating device (3) is controlled to intermittently heat the water in the inner pot (1) and the rice soaked in the water in the steaming basket (2) at a third duty cycle; When the water temperature in the inner pot (1) reaches the set soaking temperature, the heating device (3) is controlled to stop working so that the water temperature is maintained at the set soaking temperature. The set rice soaking temperature is between 40℃ and 50℃, and the rated power output ratio corresponding to the third duty cycle is less than the rated power output ratio corresponding to the second duty cycle.

5. The control method for a rice cooker according to claim 4, characterized in that, The controlled heating device (3) intermittently heats with a third duty cycle, specifically including: If the rated output of the heating device (3) is t7 seconds, and the output is reduced or disconnected for t8 seconds, then 1:10 ≤ t7:t8 ≤ 3:10; The set soaking time for rice is 10-15 minutes.

6. The control method for a rice cooker according to any one of claims 1 to 5, characterized in that, The control method further includes: When the set steaming time is reached, the heating device (3) stops working and automatically enters the heat preservation step; The heat preservation step specifically includes: When the temperature of the inner pot (1) drops to the set lower limit temperature, the heating device (3) is controlled to heat intermittently with the fourth duty cycle; When the temperature of the inner pot (1) rises to the set upper limit temperature, the heating device (3) is controlled to stop working, and the rice is kept warm in this cycle. Wherein, the set lower limit temperature is less than the set upper limit temperature, and the rated power output ratio corresponding to the fourth duty cycle is less than the rated power output ratio corresponding to the second duty cycle.

7. An electric rice cooker, characterized in that, The rice cooker is controlled by the control method according to any one of claims 1 to 6, wherein the rice cooker comprises: Inner pot (1), used to hold water; Heating device (3) is used to heat the inner pot (1); A steaming basket (2) for holding rice is provided in the inner pot (1) in a height-adjustable manner. The steaming basket (2) has an immersion position in the water of the inner pot (1) and a draining position above the water of the inner pot (1). The lifting drive mechanism (4) is connected to the steaming basket (2) and is used to drive the steaming basket (2) to move between the immersion position and the draining position.

8. The rice cooker according to claim 7, characterized in that, The lifting drive mechanism (4) includes: Driver components; The transmission assembly includes a rotating component and a moving component, wherein the rotating component and the moving component engage in transmission or are threaded transmission, and the moving component is connected to the steaming basket (2); The drive assembly is connected to the rotating part, and drives the rotating part to rotate to move the moving part up and down, so that the steaming basket (2) rises and falls between the immersion position and the draining position; The transmission assembly also includes a lifting rod (44), which is connected to the moving part. A support cylinder (21) is fixedly provided in the middle of the steaming basket (2). The upper end of the support cylinder (21) is closed and the lower end is open. The lifting rod (44) extends into the support cylinder (21) from the lower end of the support cylinder (21), and the upper end of the lifting rod (44) abuts against the upper wall of the support cylinder (21).

9. The rice cooker according to claim 8, characterized in that, The rotating component is a screw (42), the moving component is a nut (43), the nut (43) is threaded to the outside of the screw (42), the lifting rod (44) is a hollow cylindrical structure, the lifting rod (44) is sleeved on the outside of the screw (42) and the nut (43), and the lower end of the lifting rod (44) is interference-fitted with the nut (43); The nut (43) includes a first section and a second section arranged sequentially from top to bottom. The outer diameter of the first section is smaller than that of the second section. A support step is formed between the first section and the second section. The lower end of the lifting rod (44) is interference-fitted onto the outer periphery of the first section and abuts against the support step.

10. The rice cooker according to claim 8, characterized in that, The bottom wall of the inner pot (1) is recessed upward to form a receiving cylinder (11), and the height of the receiving cylinder (11) is greater than the highest water level of the inner pot (1). The transmission assembly is located inside the accommodating cylinder (11), and the top wall of the accommodating cylinder (11) has an opening for the lifting rod (44) to extend out.

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