A cooking control method and device of an electric rice cooker, and the electric rice cooker

Abstract

The application relates to the technical field of household appliance control, and discloses a cooking control method and device of an electric rice cooker and the electric rice cooker, the method comprising the following steps: detecting the rice grinding degree in the electric rice cooker; matching corresponding cooking parameters according to the rice grinding degree; and controlling the electric rice cooker to cook according to the cooking parameters. The control process of first detecting the rice grinding degree, then matching corresponding cooking parameters and finally automatically completing cooking according to the parameters can accurately identify fine rice, brown rice, germ rice and lightly ground rice with different grinding degrees between the fine rice and the brown rice, and can solve the technical defects of uneven cooking or wet and rotten texture of rice for any rice with a grinding degree, thereby improving the cooking quality of rice.

Description

Technical Field

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

[0002] Currently, most rice cookers on the market offer fixed cooking programs, typically designed for specific types of rice (such as fully hulled white rice or unclamped brown rice). With the growing popularity of healthy eating habits, many consumers prefer "germ rice" or "lightly milled rice," where the milling level falls between that of regular white rice (refined white rice) and brown rice. This type of rice retains some of the germ and aleurone layer, making it more nutritious than white rice, but with a better texture than brown rice. However, users often have to use the aforementioned fixed cooking programs, resulting in undercooked or mushy rice, making it difficult to control the chewiness and elasticity of the cooked rice. Summary of the Invention

[0003] This invention provides a cooking control method, device, and rice cooker for rice cookers, to solve the problem of difficulty in controlling the quality of cooked rice for rice with different milling degrees.

[0004] In a first aspect, the present invention provides a cooking control method for a rice cooker, the method comprising: detecting the degree of rice milling inside the rice cooker; matching corresponding cooking parameters according to the degree of rice milling; and controlling the rice cooker to cook according to the cooking parameters.

[0005] In one alternative implementation, detecting the degree of rice milling in a rice cooker includes: acquiring photosensitizing information about the rice in the rice cooker; and calculating the degree of rice milling based on the difference between the photosensitizing information and a standard photosensitizing threshold.

[0006] In one optional implementation, the photosensitive information of rice inside a rice cooker is collected, including: controlling a light-emitting unit to illuminate the rice at the bottom of the inner pot after the rice cooker lid is closed; collecting the reflected light signal through a receiving unit; and extracting the b-value of the Lab color space from the reflected light signal to obtain the photosensitive information.

[0007] In one optional implementation, the rice milling degree is calculated based on the difference between the photosensitive information and the standard photosensitive threshold, including: calculating the photosensitive difference between the photosensitive information and the standard photosensitive threshold; mapping the photosensitive difference to a preset range through a calibration coefficient and an adjustable offset, and using the mapped photosensitive difference as the rice milling degree.

[0008] In one optional implementation, cooking parameters are matched according to the rice milling degree, including: inputting the rice milling degree into a first preset function relationship to calculate the corresponding target soaking temperature; inputting the rice milling degree into a second preset function relationship to calculate the corresponding target soaking time; and inputting the rice milling degree into a third preset function relationship to calculate the corresponding target boiling time; wherein the target soaking temperature, target soaking time, and target boiling time are all negatively correlated with the rice milling degree.

[0009] In one optional implementation, a first preset functional relationship is used to map the rice milling degree to the dimension of soaking temperature and calculate the sum of the rice milling degree and the reference soaking temperature to obtain the target soaking temperature; a second preset functional relationship is used to map the rice milling degree to the dimension of soaking time and calculate the sum of the rice milling degree and the reference soaking time to obtain the target soaking time; a third preset functional relationship is used to map the rice milling degree to the dimension of boiling time and calculate the sum of the rice milling degree and the reference boiling time to obtain the target boiling time.

[0010] In one optional implementation, the rice cooker is controlled to cook according to cooking parameters, including: heating the water to a target soaking temperature and maintaining it for a target soaking time; after the target soaking time, the water is heated to boiling and maintained at a target boiling time.

[0011] In one optional embodiment, detecting the degree of rice milling in a rice cooker further includes: after the rice begins to soak in the rice cooker, collecting the conductivity of rice water at a preset frequency within a preset time window; calculating the target conductivity change rate within the preset time window based on the collected rice water conductivity; and calculating the degree of rice milling corresponding to the target conductivity change rate based on a preset relationship model, wherein the preset relationship model is used to characterize the mapping relationship between different conductivity change rates and different degrees of rice milling.

[0012] Secondly, the present invention provides a cooking control device for a rice cooker, the device comprising: detecting the degree of rice milling inside the rice cooker; matching corresponding cooking parameters according to the degree of rice milling; and controlling the rice cooker to cook according to the cooking parameters.

[0013] Thirdly, the present invention provides a rice cooker, comprising: a rice cooker body, a memory, and a processor. The memory and the processor are disposed inside the rice cooker body and are interconnected. The memory stores computer instructions, and the processor executes the computer instructions to perform the method described in the first aspect or any of its corresponding embodiments.

[0014] Fourthly, the present invention provides a computer-readable storage medium storing computer instructions for causing a computer to perform the method described in the first aspect or any corresponding embodiment thereof.

[0015] Fifthly, the present invention provides a computer program product, including computer instructions for causing a computer to perform the method described in the first aspect or any corresponding embodiment thereof.

[0016] The technical solution provided by this invention has the following advantages: This invention, through a control process that first detects the degree of rice milling, then matches the corresponding cooking parameters, and finally automatically completes the cooking based on the parameters, can accurately identify refined white rice, brown rice, and germ rice and lightly milled rice with different degrees of milling between the two. It effectively solves the technical defects of existing rice cookers that only have fixed cooking programs and are prone to producing undercooked or mushy rice with a loss of chewiness and elasticity when matched with rice of intermediate milling degree. Attached Figure Description

[0017] 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.

[0018] Figure 1 This is a schematic diagram of a cooking control method for a rice cooker according to an embodiment of the present invention; Figure 2 This is a schematic diagram illustrating the effect of calculating the degree of grinding with different b values ​​according to an embodiment of the present invention; Figure 3 This is a structural block diagram of a cooking control device for a rice cooker according to an embodiment of the present invention; Figure 4 This is a schematic diagram of the hardware structure of the rice cooker body according to an embodiment of the present invention.

[0019] Reference numerals: 1-Shell, 2-Inner liner, 3-Heating component, 4-Bottom temperature sensor, 5-Top temperature sensor, 6-Detection module. Detailed Implementation

[0020] 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.

[0021] It is understood that before using the technical solutions disclosed in the various embodiments of the present invention, users should be informed of the types, scope of use, and usage scenarios of the personal information involved in the present invention and their authorization should be obtained in accordance with relevant laws and regulations through appropriate means.

[0022] The terms "first" and "second" are used for descriptive purposes only and should not be construed as indicating or implying relative importance or implicitly specifying the number of technical features indicated. Thus, a feature defined as "first" or "second" may explicitly or implicitly include one or more of that feature. In the description of this invention, "a plurality of" means two or more, unless otherwise explicitly specified.

[0023] According to an embodiment of the present invention, a cooking control method for a rice cooker is provided. It should be noted that the steps shown in the flowchart in the accompanying drawings can be executed in a computer system such as a set of computer-executable instructions. Furthermore, although a logical order is shown in the flowchart, in some cases, the steps shown or described may be executed in a different order than that shown here.

[0024] This embodiment provides a cooking control method for a rice cooker, which can be used in the aforementioned mobile terminals, such as mobile phones, tablets, etc. (the executing entity is described in conjunction with the actual situation). Figure 1 This is a flowchart of a cooking control method for a rice cooker according to an embodiment of the present invention, such as... Figure 1 As shown, the process includes the following steps: Step S101: Detect the degree of rice milling inside the rice cooker; Step S102: Match the corresponding cooking parameters according to the rice milling degree; Step S103: Control the rice cooker to cook according to the cooking parameters.

[0025] Specifically, existing rice cookers on the market are equipped with a limited set of fixed cooking curves, which can only roughly distinguish between refined white rice and brown rice. For grains such as germ rice and lightly milled rice, which are commonly used by consumers today, they cannot output the appropriate heat processing sequence. This easily leads to insufficient water absorption in the core of the rice grain, resulting in undercooked rice, or excessive dissolution of starch in the outer layer, causing the rice to become soft and lose its elasticity. The present invention proposes an improved method to address the defects of such raw materials.

[0026] Grain milling degree refers to the degree to which the bran and germ of rice, such as rice, are removed after hulling. In this embodiment of the invention, the numerical range is set to 0 to 100 (this is just an example and not a limitation). A value close to 0 represents brown rice, and a value close to 100 represents refined white rice. The equipment will complete the quantitative collection of grain milling degree during the initial operation. After the user adds rice and water and closes the lid, the device can collect the optical feature signal of the rice grains accumulated at the bottom of the inner pot (e.g., by taking a picture). The unique corresponding milling degree is obtained by analyzing the optical feature signal (e.g., by training a neural network model). For example, when commercially available lightly milled germ rice is added to the inner pot, the milling degree value can be obtained after signal conversion as 56; if refined white rice with the bran completely removed is added, the output value is 96; for brown rice samples with the bran completely retained, the final quantitative result is 0. Different types of grains can obtain unique quantitative labels, providing a numerical basis for the differentiated output of subsequent heat processing parameters.

[0027] After completing the quantitative characterization of grain milling degree, the equipment enters the parameter matching and calculation stage. This stage uses the collected milling degree value as the sole input variable to retrieve the corresponding set of thermal processing parameters pre-stored in the storage unit. Different milling degree values ​​correspond to a set of independent cooking parameters, such as, but not limited to, soaking and boiling control indicators. For example, for a germ rice sample with a milling degree of 56, the equipment can retrieve a medium gradient of soaking temperature, soaking time, and boiling duration; for a polished white rice sample with a milling degree of 96, it can match a lower gradient of thermal processing indicators; and for a brown rice sample with a milling degree of 0, it can retrieve high-temperature and long-term control parameters for the entire process. This is to match the inherent differences in the permeability of different grain bran layers and starch gelatinization, avoiding the processing imbalance caused by uniform parameters.

[0028] After the thermal processing parameters are retrieved and calculated, the heating unit of the rice cooker will carry out phased thermal processing operations according to the entire parameter sequence. For example, the equipment first heats the water in the inner pot to the matched soaking temperature and maintains the corresponding soaking time, allowing the water to fully penetrate into the rice grains. After the soaking process, the heating power is increased until the water boils, and the preset boiling time is maintained to promote the complete gelatinization of the rice grain starch. Taking brown rice with a milling degree of 0 as an example, the entire process will maintain a long-term high-temperature soaking and boiling state to fully dissolve the dense structure of the outer bran layer; for refined white rice with a milling degree of 96, the high-temperature process time is shortened to inhibit excessive dissolution of the surface starch. All kinds of grains can obtain a complete cooking process adapted to their own structure.

[0029] Based on the aforementioned technologies, the entire process, from grain characteristic collection to cooking execution, forms a complete autonomous control chain, eliminating the need for users to manually adjust the equipment settings based on their dietary experience. Differentiated cooking control solutions can be output for rice raw materials of any milling gradient, eliminating the two extreme texture defects of undercooked and overcooked rice and germ rice after cooking. Simultaneously, it unifies the consistency of the finished product's taste after multiple cooking cycles of the same type of grain, aligning with the current dietary trend towards low-milled, healthier grains. This significantly improves the intelligent level of the rice cooker's autonomous control and the edible quality of the cooked product.

[0030] In some optional implementations, step S101 above includes: Step a1: Collect photosensitive information of the rice inside the rice cooker; Step a2: Calculate the rice milling degree based on the difference between the photosensitive information and the standard photosensitive threshold.

[0031] Specifically, the embodiments of the present invention achieve the quantification of physical properties through the optical reflection characteristics of rice grains, without the need for additional complex physical and chemical detection hardware, and can be implemented on a conventional rice cooker.

[0032] First, we will collect photosensitizing information from rice grains, including but not limited to images of the rice grains or the color characteristics of their reflections.

[0033] After acquiring complete photosensitivity data, the system proceeds to the milling degree numerical calculation stage, using the standard photosensitivity threshold pre-stored at the factory as the calculation benchmark. The system first calculates the difference between the measured photosensitivity information and the standard photosensitivity threshold, and then performs interval mapping conversion on the difference using preset calibration coefficients, adjustable offsets, and other parameters. Finally, the value falling within the range of 0 to 100 after conversion is defined as the rice milling degree.

[0034] The embodiments of the present invention do not require the arrangement of complex detection components such as conductive electrodes and pressure sensors. The recognition and differentiation are stable and can accurately distinguish lightly milled transition rice of any gradient, providing a precise and stable quantitative input basis for the subsequent matching calculation of differentiated cooking parameters.

[0035] In some alternative implementations, step a1 above includes: Step a11: After the rice cooker lid is closed, control the light-emitting unit to illuminate the rice at the bottom of the inner pot; Step a12: Acquire the reflected light signal through the receiving unit; Step a13: Extract the b value of the Lab color space from the reflected light signal to obtain the photosensitivity information.

[0036] Specifically, this invention can quantify the degree of rice milling by collecting photosensitive information corresponding to the rice grains. However, since camera deployment is costly, this invention provides another targeted rice grain color acquisition hardware and a standardized signal extraction process to automatically capture the color characteristics corresponding to the degree of bran retention. After the user completes the process of adding rice and a measured amount of water and closes the rice cooker lid, the overall control chip immediately triggers the first stage of the optical acquisition process. This involves driving the light-emitting unit located inside the lid to output constant-wavelength visible light, which is then vertically projected onto the surface of the rice material accumulated at the bottom of the inner pot. The light intensity output by the light-emitting unit is factory calibrated to avoid interference from fluctuations in light intensity on the reflected signal. The beam coverage area includes a sufficient amount of rice grains, avoiding detection distortion caused by individual grain color deviations and ensuring the overall representativeness of the sampling results.

[0037] When the directional beam of light comes into contact with the surface of the rice grain, it will generate diffuse reflection light. The corresponding optical receiving unit continuously captures all the reflected light signals. The receiving unit has a built-in photoelectric conversion element, which can convert the light intensity and color characteristics into electrical signals that can be read by the main control chip. It completely preserves the original color characteristics of the rice grain surface carried by the reflected light, without prematurely deleting the original optical data, thus preserving a complete data source for subsequent color component analysis.

[0038] Different milling grades of rice produce differentiated reflective signals. Refined white rice, with its bran and germ completely removed, has a smooth, white grain surface and reflects light with lower yellow tint. Brown rice, retaining its aleurone layer and pericarp, has a yellowish-brown surface and reflects light with significantly higher yellow tint. Thus, the reflective signals from rice of different milling grades exhibit clearly discernible numerical differences. The main control chip retrieves the raw electrical signal of the collected reflected light, converts it to the CIELab standard color space for component decomposition, and extracts the b-component representing the yellow-blue dimension. The arithmetic mean of the b-component values ​​for all rice grains within the sampling area is calculated; this average value is the final photosensitive information output from the entire process. The average b-value for various commercially available rice types in the industry is stably distributed between 11 and 30. The value directly corresponds to the depth of yellowness of the rice grain and indirectly reflects the total amount of bran and germ removed during rice milling, making it a core input variable characterizing the degree of milling. After acquiring the photosensitive information, the system then performs milling grade calculations.

[0039] This invention utilizes simple optical elements—one for light emission and one for reception—built into the rice cooker lid to acquire signals. This results in low hardware modification costs and is well-suited to the existing structure of rice cookers. Using the b-value of the Lab color space as a quantification basis, it exhibits high sensitivity to the thickness of the bran layer remaining on the surface of the rice grains. This allows for the generation of differentiated photosensitive data for lightly milled rice of any gradient, ensuring accurate and reliable subsequent milling degree calculations and providing a stable and quantifiable input basis for matching specific cooking parameters.

[0040] In some alternative implementations, step a2 above includes: Step a21: Calculate the difference between the photosensitivity information and the standard photosensitivity threshold; Step a22: Map the photosensitive difference to a preset range using a calibration coefficient and an adjustable offset, and use the mapped photosensitive difference as the rice milling degree.

[0041] Specifically, the aforementioned process completes the processing of the average b-value photosensitive information of the rice. After data collection, the main control unit needs to complete the quantitative solution of rice milling degree through a standardized numerical conversion process.

[0042] This implementation path completes the conversion from photosensitized data to quantifiable indicators of grinding in two steps. All calculations are performed in real-time by the rice cooker's built-in processor, requiring no manual intervention for numerical conversion. The first step involves calculating the photosensitivity difference. In this embodiment, a standard photosensitivity threshold is defined, corresponding to preset fixed parameters. For example, this parameter can be a fixed value of 24 obtained from statistical measurements of multiple batches of brown rice samples in the industry. The measured Lab space b-value of commercially available brown rice is concentrated between 20 and 26. Selecting 24 as a unified benchmark can mitigate the benchmark bias caused by different origins and varieties of brown rice. (Photosensitive information) The value falls between 11 and 30, and its magnitude directly represents the depth of yellowness of the rice grain surface, corresponding to the total amount of rice bran and germ retained. The processor subtracts the measured photosensitivity information from the standard photosensitivity threshold; the result of this subtraction is the photosensitivity difference, which corresponds to the conversion formula within the processor. The difference in photosensitive value directly reflects the difference in the degree of milling between the tested rice and the standard brown rice. Taking germ rice with an average measured b-value of 17 as an example, the difference in photosensitive value can be directly calculated to be 7 by substituting it into the benchmark value.

[0043] After obtaining the photosensitive difference value, the process proceeds to the interval mapping conversion step. In this embodiment of the invention, a calibration coefficient K and an adjustable offset are introduced for the mapping process. Two types of correction parameters are used, and the final output after mapping is defined as the rice milling degree M. In one optional implementation, the complete conversion expression is:

[0044] The calibration coefficient K acts as a scale conversion factor, scaling the dimensionless difference in photosensitive values ​​to a unified quantization range of 0-100. The preferred value for this parameter is 8, with an adjustable range constrained between 6 and 10. When K exceeds 10, minute measurement errors generated in the optical acquisition process are amplified, potentially causing irregular and significant fluctuations in the milling degree calculation. This leads to frequent changes in subsequent cooking parameters, disrupting the stability of the cooking process. When K is below 6, the ability to distinguish between lightly milled rice and germ rice (rice with intermediate milling gradients) may diminish, reducing the ability to differentiate between rice with intermediate milling degrees and failing to demonstrate the advantages of refined cooking. Adjustable offset. Used for boundary correction, the value is 0 under normal standard operating conditions, with an adjustment range of -8.0 to 8.0. Once the intermediate result of multiplying the photosensitive difference by the calibration coefficient exceeds the valid range of 0 to 100, this offset can be adjusted to complete the numerical correction, ensuring that the final milling degree always remains within the specified range. The numerical boundary of milling degree M has a clear physical meaning: a value of 0 corresponds to pure brown rice with the bran and germ completely retained, while a value of 100 corresponds to polished white rice with the bran completely removed. For example... Figure 2 The mean b-value of rice was detected. Then the default parameter K=8 is used. =24, M0=0, then the degree of milling of rice is 56, and the sample is in the state of intermediate milling degree.

[0045] This invention eliminates the drawbacks of ununiform dimensions and unusable direct use of raw optically acquired data by employing a triple constraint of unified benchmark threshold, scale calibration, and boundary offset correction. It outputs standardized, horizontally comparable milling quantification indicators. Furthermore, it provides differentiated and stable numerical outputs for all types of rice, including brown rice, germ rice, lightly milled rice, and refined white rice. Clear distinctions are achieved for rice varieties with intermediate milling gradients, providing a precise and stable numerical input foundation for subsequent tailored cooking parameters for soaking and boiling stages.

[0046] In some optional implementations, step S102 above includes: Step b1: Input the rice milling degree into the first preset function relationship and calculate the corresponding target soaking temperature; Step b2: Input the rice milling degree into the second preset function relationship to calculate the corresponding target soaking time; Step b3: Input the rice milling degree into the third preset function relationship to calculate the corresponding target boiling time; wherein, the target soaking temperature, target soaking time and target boiling time are all negatively correlated with the rice milling degree.

[0047] Specifically, in this embodiment of the invention, the main control chip retrieves three pre-calibrated independent function mapping models from the storage unit, corresponding to three core cooking indicators: soaking temperature, soaking time, and boiling duration. Each of the three models uses milling degree as the sole input variable and outputs the target control values ​​for its corresponding process. The target soaking temperature, target soaking time, and target boiling duration output by the three mapping models all decrease synchronously with the increase of milling degree, showing a negative correlation. Explaining this change from the perspective of grain properties, a lower milling degree indicates a more complete retention of the aleurone layer and pericarp on the rice surface. The dense coarse fiber structure significantly slows down the rate of water penetration into the rice grain, and the thermal environment required for starch granule activation and gelatinization is more stringent. Conversely, a higher milling degree indicates a more thorough removal of the outer barrier structure of the rice, significantly reducing the resistance to water penetration and starch maturation, allowing for uniform cooking without long-term, high-temperature thermal processing.

[0048] The processor first calls the first set of preset function models, inputting the solved milling degree values ​​into the model input terminal. The model then performs calculations according to the corresponding conversion rules calibrated within it, outputting the target soaking temperature adapted to the current rice material. Different milling gradients of grains can obtain differentiated temperature control values. Taking pure brown rice with a milling degree of 0 as an example, the model will output a high-temperature soaking index near the upper limit of the range, using the high-temperature environment to accelerate water penetration through the hard bran layer. When high-milling refined white rice with a milling degree of 96 is input, the model outputs a lower soaking temperature control value to avoid the phenomenon of premature gelatinization of the starch on the surface of the rice grains and blockage of water absorption channels caused by high temperatures.

[0049] After calculating the soaking temperature, the processor retrieves the second set of preset function models, inputs the same milling degree value, completes the calculation, and outputs the target soaking time index. This time index follows a negative correlation trend: low-milled materials like brown rice are matched with a long soaking time index to allow sufficient time for water to fully soak the core of the rice grains; high-milled materials like polished white rice are matched with a short soaking time index to avoid excessive water absorption by the rice grains and a mushy texture after cooking due to prolonged soaking.

[0050] Following the calculation of soaking time, the processor retrieves the third set of preset function models, inputs the same milling degree value to complete the conversion, and outputs the target boiling duration. The boiling stage is the key process for promoting the complete gelatinization of starch inside the rice grain. Low-milled rice has a coarse fiber barrier on the outer layer of starch, requiring a longer boiling heating time for starch chain breakage and full maturation. High-milled rice has no outer barrier structure, allowing the starch to complete the gelatinization reaction quickly, corresponding to a shorter boiling duration. Using germ rice with a milling degree of 56 as an example of an intermediate gradient, the three models will simultaneously output a medium soaking temperature, medium soaking time, and medium boiling duration between brown rice and white rice, achieving precise adaptation for grains with intermediate milling levels.

[0051] In some optional implementations, a first preset functional relationship is used to map the rice milling degree to the dimension of soaking temperature and calculate the sum of the rice milling degree and the reference soaking temperature to obtain the target soaking temperature; a second preset functional relationship is used to map the rice milling degree to the dimension of soaking time and calculate the sum of the rice milling degree and the reference soaking time to obtain the target soaking time; a third preset functional relationship is used to map the rice milling degree to the dimension of boiling time and calculate the sum of the rice milling degree and the reference boiling time to obtain the target boiling time.

[0052] Specifically, the first preset function used to calculate the target soaking temperature has built-in dimensional conversion logic. This function can perform scale conversion on the milling degree value, which has no physical unit of temperature, so that it has a unified operational dimension with the temperature reference. Then, the milling correlation term after scale mapping is superimposed and summed with the reference soaking temperature to finally output the target soaking temperature T adapted to the tested rice. soak The expression is: T soak =T base +k1×(100-M) In the formula T base The factory-calibrated baseline soaking temperature is typically set at 40℃, with an allowable range of 30℃ to 50℃. k1 is a temperature correction coefficient, set to 0.2 for standard conditions, with an adjustable range of 0.15 to 0.25. A baseline temperature of 40℃, combined with refined white rice with a milling degree close to 100, gently activates the amylase within the rice grains, softening the rice while preventing premature gelatinization of the surface starch that could block water absorption channels. For every unit decrease in milling degree, the soaking temperature increases by 0.2℃. When the milling degree M is 0, corresponding to pure brown rice, calculations show that the soaking temperature reaches the upper limit of the range at 60℃. This high-temperature environment can penetrate the dense pericarp structure of brown rice, accelerating water penetration into the rice grain core and eliminating the energy loss associated with prolonged soaking at low temperatures. The entire function constrains the target soaking temperature to remain stably within the effective range of 30℃ to 60℃.

[0053] The second preset function corresponding to the target soaking time adopts the same construction approach. First, the abrasion degree value is transformed into a time dimension, and then the converted correction term is superimposed with the baseline soaking time to output the target soaking time t. soak The expression is: t soak =t base-soak +k2×(100-M) Internal reference soaking time t base-soakA standard soaking time of 20 minutes is typically chosen, with an adjustable range of 15 to 25 minutes. This baseline soaking time is suitable for highly milled white rice. Short soaking only removes surface dust from the rice grains, maintaining their intact shape. The correction coefficient k2 has a standard value of 0.6 and an adjustable range of 0.4 to 0.7. The lower the milling degree, the more bran is retained, and the calculated soaking time increases linearly. When brown rice with M=0 is input into the model, the calculated soaking time can reach 80 minutes. Sufficient static soaking can fully soften the hard aleurone layer and pericarp, fundamentally preventing the phenomenon of undercooked rice grains after steaming. The function synchronously constrains the output range of soaking time from 15 to 90 minutes.

[0054] Used to solve for the target boiling time t boil The third preset function continues the unified linear superposition architecture, first completing the scale conversion from grinding degree to time dimension, and then superimposing the benchmark boiling time to obtain the final control time. The corresponding formula is: t boil =t base-boil +k3×(100-M) Reference boiling time t base-boil The standard boiling time is 12 minutes, with an adjustable range of 10 to 15 minutes. This is suitable for the rapid gelatinization of starch in refined white rice, ensuring complete starch cooking while avoiding prolonged boiling that can result in sticky rice and burnt rice. The boiling dimension correction coefficient k3 has a standard value of 0.35 and an adjustable range of 0.25 to 0.4. The lower the rice milling degree, the stronger the inhibitory effect of the outer coarse fiber on starch gelatinization, and the longer the required boiling time. The boiling time for brown rice can approach the upper limit of 50 minutes. For intermediate milling gradient materials such as germ rice and lightly milled rice, the function calculation yields a medium boiling time between that of brown rice and refined white rice. This ensures the rice grains are thoroughly cooked while inhibiting excessive starch dissolution, preserving the elasticity of the rice grains, and avoiding a sticky texture.

[0055] This invention employs three independent functions to manage the core processes of the entire cooking process. It achieves multi-dimensional differentiated heat processing configurations based on the differences in physical properties of rice with different milling degrees. By relying on the negative correlation matching logic between milling degree and three cooking parameters, it addresses the differences in water absorption and gelatinization characteristics caused by the thickness of the bran layer, eliminating the inherent shortcomings of the narrow control range of fixed cooking programs. This ensures that all types of rice, including brown rice, germ rice, lightly milled rice, and refined white rice, can obtain cooking control indicators suitable for their own structures, thus avoiding the two typical eating defects of undercooked and mushy rice from the source of parameters.

[0056] In some optional implementations, step S103 above includes: Step c1: Heat the water to the target soaking temperature and maintain the target soaking time; Step c2: After the target soaking time, heat to boiling and maintain the target boiling time.

[0057] Specifically, after the main control unit completes the numerical calculation of all core thermal processing parameters, including the target soaking temperature, target soaking time, and target boiling time, the rice cooker's heating actuator will complete the complete cooking control operation in stages according to the set of quantitative parameters. The equipment starts the bottom heating plate or electromagnetic coil heat source to continuously work on the water in the inner pot, reads the water temperature data collected by the bottom and top temperature sensors in real time, and continuously adjusts the heating output power until the water temperature inside the inner pot rises to the target soaking temperature obtained above. When the water temperature reaches the set threshold, the main control chip switches the heat source to a low-power constant temperature maintenance mode, using the calculated target soaking time as the constant temperature maintenance cycle. After the constant temperature soaking process is completed, the equipment automatically switches to the boiling and cooking process. The main control chip increases the heat source output power to continuously and rapidly heat the water in the inner pot until the rice-water mixture inside the inner pot reaches a continuous boiling state. After entering the boiling and heat preservation stage, the equipment maintains a stable heating power to ensure that the water continuously boils. The timing unit starts simultaneously to maintain the target boiling time obtained above. The above-mentioned segmented cooking control scheme uses customized parameters obtained by matching the milling degree as the operating benchmark for each process. The soaking and water absorption and starch gelatinization processes are separated and controlled separately. Different thermal environments and action times are matched for rice with different degrees of bran retention. This achieves matching of water absorption and cooking processes, eliminates operational deviations caused by manual adjustment, solves the defect of insufficient adaptability of fixed cooking programs, and unifies the softness, hardness, elasticity and eating quality of rice after cooking of various milling grades.

[0058] In some optional implementations, step S101 above further includes: Step d1: After the rice in the rice cooker starts soaking the rice, collect the conductivity of the rice water at a preset frequency within a preset time window. Step d2: Calculate the target conductivity change rate within the preset time window based on the collected rice water conductivity. Step d3: Calculate the rice milling degree corresponding to the target conductivity change rate according to the preset relationship model. The preset relationship model is used to characterize the mapping relationship between different conductivity change rates and different rice milling degrees.

[0059] Specifically, this invention provides an alternative identification scheme for detecting rice milling degree based on the ion dissolution characteristics of the rice-water mixture system. This scheme is also completed autonomously with the main control chip, without the need for manual intervention.

[0060] After the equipment completes the addition of rice and water and initiates the soaking process, the main control chip locks onto a preset time window, such as 0 to 10 minutes. This range represents the early stage of soluble substances diffusing from the rice grains into the water. Within this time frame, the chip drives the conductivity electrode at the bottom of the inner tank at a preset frequency (e.g., once every 5 seconds) to collect the real-time conductivity C(t) of the rice and water, with the unit uniformly expressed as μS / cm. Before sampling begins, the equipment first completes a baseline calibration operation, recording the initial conductivity C of the water before the heating and soaking processes commence. start This value is used to compensate for measurement offsets caused by the concentration of ions carried by different water sources such as tap water and purified water, through C(t) = C(t) - C start This ensures that subsequent changes reflect the increase in ions brought about by the dissolution of substances from rice grains. Brown rice and low-milled rice retain the outer bran and aleurone layer intact, making it difficult for soluble sugars and starches to penetrate the coarse fiber barrier, resulting in a gradual increase in ions in the water. In contrast, the bran layer of refined white rice is completely removed, allowing internal soluble substances to be released into the water rapidly, leading to a significant increase in conductivity. The time-series sampling data of the two types of samples will show a clear and distinguishable numerical difference.

[0061] After continuously acquiring multiple sets of time-series conductivity data, the equipment enters the rate of change calculation stage. The main control unit selects two characteristic time points from all sampled time points to perform slope calculation; for example, selecting the second minute after the start of immersion as... The 8th minute is recorded as This is just one example, not a limitation. Retrieve the measured conductivity at two different times. and Enter the following formula:

[0062] Achieve target conductivity change rate Solve this problem. The physical meaning of the slope is the increase in the conductivity of the rice-water system per unit time. The slope value is positively correlated with the dissolution rate of soluble substances in rice, and directly reflects the integrity of the outer barrier structure of the rice grain.

[0063] After obtaining the rate of change in conductivity, the system retrieves a pre-stored relational model to solve for the equivalent abrasion degree. The pre-stored relational model establishes the relationship between the slope of the conductivity change and the equivalent abrasion degree. The linear correspondence is expressed by the core expression:

[0064] The model calibration phase uses the maximum dissolution slope of refined white rice under standard operating conditions. Matching milling degree upper limit of 100, minimum dissolution slope of brown rice The lower limit for matching grinding degree is 0. Wherein, B represents the scaling factor, used to map the slope difference to the range of 0-100. B is the offset, usually a fixed reference value, used to map the slope difference to the range of 0-100.

[0065] Assuming that a fixed proportionality coefficient A = 1.25 and a fixed offset B = -25 are obtained through linear fitting, the simplified formula is:

[0066] A higher slope value indicates that the soluble substances in rice dissolve faster, corresponding to the removal of more bran during milling, and thus the equivalent degree of milling. The value increases synchronously; conversely, a lower slope indicates that the outer barrier structure of the rice grain is intact, and the equivalent grinding degree value is lower.

[0067] Based on the aforementioned technical methods, the quantitative determination is achieved by relying on the intrinsic solubility properties of the rice grains, unaffected by optical interference factors such as surface light and stacking morphology. This can serve as a backup for optical detection solutions, enhancing the equipment's ability to identify and tolerate complex feeding scenarios. By capturing the differentiated characteristics of ion diffusion in the early stages of soaking, a standardized linear mapping model is used to output an equivalent milling degree index with a unified range. Subsequently, multiple sets of cooking parameter functions mentioned earlier can be directly called to achieve differentiated control of the soaking and boiling processes. Similarly, it can match suitable heat processing sequences for rice with different milling degrees, eliminating the undercooked or mushy texture defects caused by fixed cooking programs.

[0068] This embodiment also provides a cooking control device for a rice cooker, which is used to implement the above embodiments and preferred embodiments; details already described will not be repeated. As used below, the term "module" can refer to a combination of software and / or hardware that implements a predetermined function. Although the device described in the following embodiments is preferably implemented in software, hardware implementation, or a combination of software and hardware, is also possible and contemplated.

[0069] This embodiment provides a cooking control device for a rice cooker, such as... Figure 3 As shown, it includes: The milling degree detection module 201 is used to detect the milling degree of rice in the rice cooker; The cooking parameter mapping module 202 is used to match the corresponding cooking parameters according to the rice milling degree; The control module 203 is used to control the rice cooker to cook according to the cooking parameters.

[0070] In some alternative implementations, the abrasion detection module 201 includes: The photosensitive information acquisition unit is used to collect photosensitive information of the rice inside the rice cooker; The milling degree calculation unit is used to calculate the milling degree of rice based on the difference between photosensitive information and a standard photosensitive threshold. In some alternative implementations, the photosensitive information acquisition unit includes: The illumination control subunit is used to control the light-emitting unit to illuminate the rice at the bottom of the inner pot after the rice cooker lid is closed. A receiving and reflecting subunit is used to collect reflected light signals through a receiving unit. The photosensitive information extraction subunit is used to extract the b-values ​​of the Lab color space in the reflected light signal to obtain photosensitive information.

[0071] In some alternative implementations, the grinding degree calculation unit includes: The difference calculation subunit is used to calculate the difference between the photosensitive information and the standard photosensitive threshold. The mapping subunit is used to map the photosensitive difference to a preset range using a calibration coefficient and an adjustable offset, and to use the mapped photosensitive difference as the rice milling degree.

[0072] In some alternative implementations, the cooking parameter mapping module 202 includes: The soaking temperature unit is used to input the rice milling degree into a first preset function relationship and calculate the corresponding target soaking temperature; The soaking time unit is used to input the rice milling degree into a second preset function relationship and calculate the corresponding target soaking time; The boiling time unit is used to input the rice milling degree into a third preset function relationship to calculate the corresponding target boiling time; among them, the target soaking temperature, target soaking time and target boiling time are all negatively correlated with the rice milling degree.

[0073] In some alternative implementations, the control module 203 includes: The heating and soaking control unit is used to heat the water to the target soaking temperature and maintain the target soaking time. The boiling control unit is used to raise the temperature to boiling after the target soaking time and maintain the target boiling time.

[0074] The apparatus provided in this embodiment of the invention can execute the method provided in any embodiment of the invention, and has the corresponding functional modules and beneficial effects for executing the method. Further functional descriptions of the various modules and units described above are the same as those in the corresponding embodiments described above, and will not be repeated here.

[0075] This invention provides a rice cooker, including a rice cooker body, a memory, and a processor. The memory and processor are located inside the rice cooker body and are communicatively connected. The memory stores computer instructions, and the processor executes these computer instructions to perform the methods described in the aforementioned method embodiments.

[0076] like Figure 4As shown, the rice cooker body includes a shell 1 and an inner pot 2. The shell contains a space for accommodating the inner pot, and the memory and processor are located within it. Figure 4 (Not shown in the diagram). The inner pot 2 is placed in the receiving space. A heating element 3 and a bottom temperature sensor 4 are provided at the bottom of the receiving space of the shell 1. The heating element 3 is used to heat the inner pot 2, and the bottom temperature sensor 4 is used to detect the current heating temperature. Similarly, a top temperature sensor 5 and a detection module 6 are provided on the inner wall of the rice cooker lid of the shell 1. The detection module 6 is used to take pictures or transmit / receive light signals, and the top temperature sensor 5 is also used to detect the current heating temperature. The bottom temperature sensor 4, the top temperature sensor 5, the heating element 3, and the detection module 6 are all communicatively connected to the processor. The processor executes instructions in the memory to control the bottom temperature sensor 4, the top temperature sensor 5, the heating element 3, and the detection module 6 according to the method in the aforementioned method embodiment.

[0077] This invention also provides a computer-readable storage medium. The methods described above according to embodiments of the invention can be implemented in hardware or firmware, or implemented as computer code that can be recorded on a storage medium, or implemented as computer code downloaded via a network and originally stored on a remote storage medium or a non-transitory machine-readable storage medium and then stored on a local storage medium. Thus, the methods described herein can be processed by software stored on a storage medium using a general-purpose computer, a dedicated processor, or programmable or dedicated hardware. The storage medium can be a magnetic disk, optical disk, read-only memory, random access memory, flash memory, hard disk, or solid-state drive, etc.; further, the storage medium can also include combinations of the above types of memory. It is understood that computers, processors, microprocessor controllers, or programmable hardware include storage components capable of storing or receiving software or computer code, which, when accessed and executed by the computer, processor, or hardware, implements the methods shown in the above embodiments.

[0078] A portion of this invention can be applied as a computer program product, such as computer program instructions, which, when executed by a computer, can invoke or provide the methods and / or technical solutions according to the invention through the operation of the computer. Those skilled in the art will understand that the forms in which computer program instructions exist in a computer-readable medium include, but are not limited to, source files, executable files, installation package files, etc. Correspondingly, the ways in which computer program instructions are executed by a computer include, but are not limited to: the computer directly executing the instructions, or the computer compiling the instructions and then executing the corresponding compiled program, or the computer reading and executing the instructions, or the computer reading and installing the instructions and then executing the corresponding installed program. Here, the computer-readable medium can be any available computer-readable storage medium or communication medium accessible to a computer.

[0079] 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 the appended claims.

Claims

1. A cooking control method for an electric rice cooker, characterized in that, The method includes: Detecting the degree of rice milling inside the rice cooker; Match the corresponding cooking parameters according to the rice milling degree; The rice cooker is controlled to cook according to the cooking parameters described above; The method for detecting the degree of rice milling inside the rice cooker includes: controlling the light-emitting unit to illuminate the rice at the bottom of the inner pot after the rice cooker lid is closed; collecting the reflected light signal through the receiving unit; extracting the b-value of the Lab color space in the reflected light signal to obtain photosensitivity information; and calculating the degree of rice milling based on the difference between the photosensitivity information and the standard photosensitivity threshold.

2. The method according to claim 1, characterized in that, The calculation of the rice milling degree based on the difference between the photosensitive information and the standard photosensitive threshold includes: Calculate the difference between the photosensitized information and the standard photosensitivity threshold; The photosensitive difference is mapped to a preset range using a calibration coefficient and an adjustable offset, and the mapped photosensitive difference is used as the rice milling degree.

3. The method according to claim 1, characterized in that, The step of matching the corresponding cooking parameters based on the rice milling degree includes: The rice milling degree is input into a first preset function relationship to calculate the corresponding target soaking temperature; The rice milling degree is input into a second preset function relationship to calculate the corresponding target soaking time; The rice milling degree is input into a third preset function relationship to calculate the corresponding target boiling time; wherein, the target soaking temperature, the target soaking time, and the target boiling time are all negatively correlated with the rice milling degree.

4. The method according to claim 3, characterized in that, The first preset functional relationship is used to map the rice milling degree to the dimension of soaking temperature and calculate the sum of the rice milling degree and the reference soaking temperature to obtain the target soaking temperature; the second preset functional relationship is used to map the rice milling degree to the dimension of soaking time and calculate the sum of the rice milling degree and the reference soaking time to obtain the target soaking time. The third preset function relationship is used to map the rice milling degree to the dimension of boiling time and calculate the sum of the rice milling degree and the reference boiling time to obtain the target boiling time.

5. The method according to claim 3, characterized in that, The step of controlling the rice cooker to cook according to the cooking parameters includes: Heat the water to the target soaking temperature and maintain the target soaking time; After the target soaking time, the temperature is raised to boiling and maintained at the target boiling time.

6. The method according to claim 1, characterized in that, The method for detecting the degree of rice milling inside the rice cooker also includes: After the rice cooker starts soaking the rice, the conductivity of the rice water is collected at a preset frequency within a preset time window. The target conductivity change rate within the preset time window is calculated based on the collected conductivity of rice water. The rice milling degree corresponding to the target conductivity change rate is calculated according to a preset relationship model, which is used to characterize the mapping relationship between different conductivity change rates and different rice milling degrees.

7. A cooking control device for an electric rice cooker, characterized in that, The device includes: A rice milling degree detection module is used to detect the rice milling degree inside a rice cooker. The detection of the rice milling degree inside the rice cooker includes: controlling the light-emitting unit to illuminate the rice at the bottom of the inner pot after the rice cooker lid is closed; collecting the reflected light signal through the receiving unit; extracting the b value of the Lab color space in the reflected light signal to obtain photosensitivity information; and calculating the rice milling degree based on the difference between the photosensitivity information and the standard photosensitivity threshold. A cooking parameter mapping module is used to match corresponding cooking parameters based on the rice milling degree. The control module is used to control the rice cooker to cook according to the cooking parameters.

8. An electric rice cooker, characterized in that, include: The rice cooker body, memory, and processor are provided, wherein the memory and the processor are disposed inside the rice cooker body and are interconnected. The memory stores computer instructions, and the processor executes the computer instructions to perform the method of any one of claims 1 to 6.

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