Cooking apparatus, control method and device thereof, storage medium and product

Abstract

The application provides a cooking device and a control method, device, storage medium and product thereof, and relates to the field of cooking devices. The cooking device comprises a cooking cavity, a microwave generating device and a vacuum pumping device. The microwave generating device is used for emitting microwaves to the cooking cavity, and the vacuum pumping device is used for pumping air in the cooking cavity. The method comprises the following steps: controlling the microwave generating device to perform first microwave heating on a dough in the cooking cavity, so that the dough is fermented; controlling the vacuum pumping device to perform vacuum pumping treatment on the cooking cavity, and controlling the microwave generating device to perform second microwave heating on the fermented dough, so that the dough is dehydrated; and heating the dough until the dough is cooked. According to the application, additional moisture is avoided by microwave fermentation, and the dough is heated from inside to outside to avoid premature surface gelatinization. The water content of the dough is reduced before gelatinization by vacuum dehydration, so that the degree of starch gelatinization is reduced, the contents of slow-digesting starch and resistant starch are increased, and the glycemic index of the food is reduced.

Description

Technical Field

[0001] This application relates to the field of cooking equipment, and more particularly to a cooking device and its control method, apparatus, storage medium and product. Background Technology

[0002] Fermented foods such as steamed buns are a staple food, and their glycemic index (GI) is generally high. For example, the GI value of steamed buns is about 87. After eating them, blood sugar rises rapidly, which is not conducive to postprandial blood sugar control for people with high blood sugar and diabetes.

[0003] In related technologies, the main method to reduce the GI value of fermented pasta is to replace part of the refined flour with whole grain flour, thereby reducing the postprandial glycemic response by increasing slow-digesting starch and resistant starch. However, whole grain substitution can alter the textural properties of pasta, resulting in a coarser texture, reduced volume, and changed flavor. Summary of the Invention

[0004] In view of this, embodiments of this application provide a cooking device and its control method, apparatus, storage medium and product, which aim to reduce the glycemic index of fermented pasta after cooking.

[0005] The technical solution of this application embodiment is implemented as follows: In a first aspect, embodiments of this application provide a control method for a cooking device, the cooking device including a cooking cavity, a microwave generator, and a vacuum pumping device, wherein the microwave generator is used to emit microwaves into the cooking cavity, and the vacuum pumping device is used to extract air from the cooking cavity; the method includes: The microwave generator is controlled to perform a first microwave heating on the dough in the cooking cavity, causing the dough to ferment. The vacuum device is controlled to vacuum the cooking cavity, and the microwave generator is controlled to perform a second microwave heating on the fermented dough to dehydrate the dough. The dough is heated until it is cooked.

[0006] In some embodiments, controlling the microwave generator to perform a first microwave heating on the dough in the cooking cavity to ferment the dough includes: The microwave generator is controlled to perform a first microwave heating on the dough in the cooking cavity until the temperature of the dough reaches a first temperature, then the first microwave heating is stopped and continues for a first duration.

[0007] In some embodiments, controlling the microwave generator to perform a first microwave heating on the dough in the cooking cavity includes: Obtain the amount of ingredients for the dough; Based on the amount of ingredients, determine the second duration; The microwave generator is controlled to perform a first microwave heating on the dough in the cooking cavity, and this heating is continued for the second duration. Stop the first microwave heating and continue for a first duration.

[0008] In some embodiments, controlling the vacuuming device to vacuum the cooking cavity and controlling the microwave generator to perform a second microwave heating on the fermented dough to dehydrate the dough includes: The vacuum device is controlled to perform vacuuming on the cooking cavity, so that the vacuum level of the cooking cavity is less than or equal to the set vacuum level. After the vacuum level of the cooking chamber drops to the set vacuum level, the microwave generator is controlled to perform a second microwave heating on the fermented dough, so that the moisture content of the dough drops to the set moisture content.

[0009] In some embodiments, controlling the microwave generator to perform a second microwave heating on the fermented dough includes: Obtain the amount of ingredients for the dough; Based on the amount of ingredients, determine the third duration; The microwave generator is controlled to perform a second microwave heating on the fermented dough and maintain it for the third duration.

[0010] In some implementations, the set vacuum level is less than or equal to -81.3 kPa; the set moisture content is 35% to 36%.

[0011] In some embodiments, the cooking apparatus further includes a steam generator for injecting steam into the cooking chamber; heating the dough until it is cooked includes: The microwave generator is controlled to perform a third microwave heating on the dough and / or the steam generator is controlled to heat the dough with steam until the dough is cooked.

[0012] In some embodiments, controlling the microwave generator to perform a third microwave heating on the dough and controlling the steam generator to perform steam heating on the dough include: Obtain the amount of ingredients for the dough; Based on the amount of ingredients, the steam rate, microwave power, fourth duration, and fifth duration are determined. Based on the steam rate, the steam generator is controlled to heat the dough with steam for the fourth duration; and, After the steam heating has been activated for five hours, the microwave generator is controlled to perform a third microwave heating on the dough based on the microwave power.

[0013] Secondly, embodiments of this application provide a control device for a cooking apparatus. The cooking apparatus includes a cooking cavity, a microwave generator, and a vacuum pump. The microwave generator emits microwaves into the cooking cavity, and the vacuum pump is used to extract air from the cooking cavity. The control device includes: A fermentation module is used to control the microwave generator to perform a first microwave heating on the dough in the cooking cavity, so that the dough ferments. The dehydration module is used to control the vacuuming device to vacuum the cooking cavity and to control the microwave generator to perform a second microwave heating on the fermented dough, thereby dehydrating the dough. The cooking module is used to heat the dough until it is cooked.

[0014] Thirdly, embodiments of this application provide a cooking device, which includes a cooking cavity, a microwave generator, and a vacuum device. The microwave generator is used to emit microwaves into the cooking cavity, and the vacuum device is used to extract air from the cooking cavity. The cooking device also includes a processor and a memory for storing a computer program that can run on the processor. The processor is configured to execute the steps of the method as described in the first aspect when running a computer program.

[0015] In some embodiments, the cooking apparatus further includes: A steam generator is used to inject steam into the cooking cavity.

[0016] In some embodiments, the cooking device further includes a lid and a base, wherein when the lid is closed, it and the base form the cooking cavity; the vacuum device is connected to the base; and the steam generator is connected to the base. The microwave generator is positioned above the cover, which is microwave-transparent while the base is microwave-impermeable; or... The microwave generator is located below the base. The cover is not microwave-permeable, while the base is microwave-permeable.

[0017] Fourthly, embodiments of this application provide a computer storage medium storing a computer program, which, when executed by a processor, implements the steps of the method described in the first aspect.

[0018] Fifthly, embodiments of this application provide a computer program product, including a computer program that, when executed by a processor, implements the steps of the method described in the first aspect.

[0019] In the technical solution of this application, a microwave generator is controlled to perform a first microwave heating on the dough in the cooking cavity, causing the dough to ferment; a vacuum device is controlled to perform a vacuum treatment on the cooking cavity, and the microwave generator is controlled to perform a second microwave heating on the fermented dough, causing the dough to dehydrate; the dough is heated until it is cooked. Thus, this embodiment of the application avoids introducing additional moisture through microwave fermentation, and heating from the inside out prevents premature gelatinization of the surface. Vacuum dehydration reduces the moisture content of the dough before gelatinization, thereby reducing starch gelatinization, increasing the content of slowly digestible starch and resistant starch, and lowering the glycemic index of the pasta. Attached Figure Description

[0020] Figure 1 This is a first structural schematic diagram of the cooking device according to an embodiment of this application; Figure 2 This is a schematic diagram of the second structure of the cooking device according to an embodiment of this application; Figure 3 This is a schematic diagram of the third structure of the cooking apparatus according to an embodiment of this application; Figure 4 This is a schematic diagram of the fourth structure of the cooking apparatus according to an embodiment of this application; Figure 5 This is a flowchart illustrating the control method of the cooking equipment according to an embodiment of this application; Figure 6 This is a graph showing the temperature variation of the blank in an embodiment of this application. Figure 7 This is a schematic diagram of the control device of the cooking equipment according to an embodiment of this application; Figure 8 This is a fifth structural schematic diagram of the cooking apparatus according to an embodiment of this application. Detailed Implementation

[0021] To make the objectives, technical solutions, and advantages of this application clearer, the application will be further described in detail below with reference to the accompanying drawings. The described embodiments should not be regarded as limitations on this application. All other embodiments obtained by those skilled in the art without creative effort are within the scope of protection of this application.

[0022] The glycemic index (GI) is the ratio of the glycemic effect of a particular food to that of a standard food (usually glucose). It represents the magnitude of the blood sugar response caused by consuming a certain amount of a food. It typically reflects how much a food can raise blood sugar levels. The glycemic index is derived from human trials, and since most food evaluation methods are chemical, it is often referred to as a physiological parameter.

[0023] People with high blood sugar and diabetes will have their condition worsened if they consume high-GI foods. Fermented foods such as steamed buns are a staple food with generally high GI values. For example, the GI value of steamed buns is about 87. After eating them, blood sugar rises rapidly, which is not conducive to postprandial blood sugar control.

[0024] In related technologies, the main method to reduce the GI value of fermented pasta is to replace part of the refined flour with whole grain flour, thereby reducing the postprandial glycemic response by increasing slow-digesting starch and resistant starch. However, whole grain substitution will change the texture of pasta, resulting in a rougher texture, smaller volume, and altered flavor, which some people find difficult to accept.

[0025] Based on this, embodiments of this application provide a method for controlling a cooking device, which aims to increase the content of slow-digesting starch and resistant starch in refined fermented pasta, and reduce the glycemic index.

[0026] It should be noted that, in order to facilitate those skilled in the art to better understand the technical solution of this application, the structure of the cooking equipment will be described first, and then the control method of the cooking equipment will be described in detail.

[0027] For example, the cooking device includes a cooking cavity, a microwave generator, and a vacuum device. The structure of the cooking device encloses the cooking cavity, which is used to hold the food to be cooked; the microwave generator is used to emit microwaves into the cooking cavity; and the vacuum device is used to remove air from the cooking cavity.

[0028] Here, the types of ingredients that the cooking equipment can cook include at least dough used to cook pasta.

[0029] In some embodiments, such as Figure 1 As shown, the cooking device also includes a lid 10 and a base 20; the base 20 is used to hold the food to be cooked, and when the lid 10 is closed, it forms a cooking cavity with the base 20.

[0030] Here, the microwave generator is used to achieve the microwave heating function. Microwave heating has the characteristics of selective heating and volumetric heating. When cooking pasta, the microwaves generated by the cooking equipment can penetrate the dough inside the cooking cavity, causing the water molecules inside the dough to oscillate and generate heat directly, thus achieving overall heating of the dough from the inside out.

[0031] Here, the vacuum device is connected to the cooking cavity. The vacuum device includes a vacuum pump and an air extraction pipe. When the vacuum pump is working, it extracts the air from the cooking cavity through the air extraction pipe, thereby reducing the air pressure inside the cooking cavity.

[0032] In some embodiments, the vacuum pumping device is connected to the base.

[0033] Here, as Figure 2 As shown, a first interface 21 communicating with the cooking cavity is provided on the base 20, and a vacuum device is connected to the first interface 21; when the vacuum device is working, the air in the cooking cavity is drawn out from the first interface 21.

[0034] In some embodiments, a first valve body is also provided on the air extraction pipe. The first valve body is used to adjust the flow rate of the air extraction pipe by changing the opening degree, thereby controlling the vacuuming efficiency of the vacuuming device.

[0035] It should be noted that, in order to ensure the vacuum treatment effect of the vacuum device, the cooking chamber is a sealed cavity when cooking pasta; accordingly, the cooking equipment also includes a sealing element, which is set at the joint of the cover and / or the base. When the cover is closed, the sealing element at the joint undergoes elastic deformation under the compression of the cover to seal the gap between the cover and the base.

[0036] In some embodiments, such as Figure 3 As shown, the cooking device also includes one or more support components 30, which are used to hold the food to be cooked. The support components 30 are detachably disposed between the cover and the base and are stacked along the height direction of the cooking cavity to divide the cooking cavity into multiple food holding spaces.

[0037] The support assembly is provided with a seal 31, which is located at the junction of the support assembly 30 and the cover and / or the junction of the support assembly 30 and the base.

[0038] In some embodiments, the cooking apparatus further includes a steam generator. The steam generator is used to inject steam into the cooking chamber.

[0039] Here, the steam generator is used to achieve the steam heating function. Steam heating uses water vapor as the heat transfer medium. When cooking pasta, the high-temperature steam generated by the steam generator is introduced into the cooking chamber. The high-temperature steam surrounds the dough and transfers heat from all sides of the dough, achieving heating of the dough from the outside in.

[0040] In some embodiments, the steam generator is connected to the base.

[0041] Here, as Figure 2As shown, a second interface 22 communicating with the cooking chamber is provided on the base 20, and a steam generating device is connected to the base 20; the steam generating device includes a steam generator and a steam pipe. The steam generator is used to generate high-temperature steam, and the generated steam is introduced into the cooking chamber through the steam pipe from the second interface 22 to heat the dough.

[0042] In some embodiments, a second valve body is also provided on the steam pipe, which is used to adjust the flow rate of the steam pipe by changing the opening degree, thereby controlling the heating efficiency of the steam generator.

[0043] In some embodiments, the support assembly 30 has a plurality of evenly arranged air holes 32, which are used to allow steam in the cooking cavity to pass through the support assembly 30.

[0044] In some embodiments, such as Figure 4 As shown, the cover 10 and base 20 constitute a cooking accessory; the cooking equipment also includes a cavity 40, within which a microwave generator (not shown) is disposed. When cooking pasta, the cooking accessory containing the dough is placed into the cavity 40, and microwaves emitted by the microwave generator penetrate the cover (or base) to heat the dough. A vacuum device 50 is connected to the base 20 via a first interface 21, and a steam generator 60 is connected to the base 20 via a second interface 22.

[0045] The cooking accessories may also include support components.

[0046] In some embodiments, the microwave generator is arranged above the cover, the cover is microwave-transparent, and the base is microwave-insensitive.

[0047] Understandably, the microwave generator can be positioned close to the top wall of the cavity. After the cooking attachment is placed inside the cavity, the microwave generator is located above the lid. To achieve microwave heating, the lid is made of a microwave-permeable material, such as glass; the base is made of a microwave-impermeable material, such as metal, to reflect microwaves into the cooking cavity, concentrating microwave energy on the dough.

[0048] Understandably, the microwave generator can be positioned close to the bottom wall of the cavity. After the cooking attachment is placed inside the cavity, the microwave generator is located below the lid. To achieve microwave heating, the base is made of a microwave-permeable material, such as glass; the lid is made of a microwave-impermeable material, such as metal, to reflect microwaves into the cooking cavity, concentrating microwave energy on the dough.

[0049] Here, the support component is microwave-permeable, meaning it is made of microwave-permeable materials such as glass.

[0050] It should be noted that the structure of the cooking equipment described above is only an example, and this application is not limited to it. Other cooking equipment structures that can realize microwave heating, vacuuming and steam heating can also be used with the control method of the cooking equipment provided in this application.

[0051] For example, based on the above-described cooking equipment, the control method of the cooking equipment in this application embodiment is as follows: Figure 5 As shown, the method includes: Step 501: Control the microwave generator to perform the first microwave heating on the dough in the cooking cavity to ferment the dough.

[0052] Step 502: Control the vacuum device to vacuum the cooking cavity, and control the microwave generator to perform a second microwave heating on the fermented dough to dehydrate the dough.

[0053] Step 503: Heat the dough until it is cooked.

[0054] Here, the dough does not contain any grains, such as refined wheat flour used for cooking the dough.

[0055] Here, the dough contains yeast. Under suitable temperature and humidity conditions, the yeast ferments, breaking down the sugars in the dough and producing gas, causing the dough to expand in volume and form a loose, porous structure inside.

[0056] Here, the dough is fermented and cooked to make fermented pasta. Fermented pasta includes, but is not limited to, steamed buns.

[0057] It should be noted that the terms "first microwave heating", "second microwave heating" and "third microwave heating" in the embodiments of this application are only used to distinguish the microwave heating performed by the cooking equipment in different stages or sequences of pasta cooking, and do not indicate the use of different structures or methods for microwave heating. In essence, each microwave heating is based on a microwave generating device.

[0058] It is understood that the cooking process of the cooking equipment in this application embodiment includes a fermentation stage, a dehydration stage and a cooking stage in sequence. The dough is cooked into edible pasta after going through the three stages in sequence.

[0059] Understandably, the first microwave heating is the microwave heating for the fermentation stage. By microwaving the dough in the cooking cavity, the temperature of the dough reaches and is maintained at a suitable fermentation temperature, ensuring that the dough ferments fully.

[0060] Understandably, the second microwave heating is the microwave heating of the dehydration stage. By microwaving the fermented dough, the moisture in the dough evaporates, reducing the moisture content of the dough.

[0061] It is understood that, in the embodiments of this application, while microwave heating is performed during the dehydration stage, a vacuum device is also controlled to extract air from the cooking chamber, that is, the fermented dough is heated in an environment with a pressure lower than atmospheric pressure (i.e., negative pressure).

[0062] It's important to note that the glycemic index (GI) of pasta is positively correlated with the degree of starch gelatinization. The higher the degree of starch gelatinization in pasta, the easier it is for digestive enzymes to break down the starch, resulting in a higher GI. Conversely, the lower the degree of starch gelatinization, the higher the content of slowly digestible starch and resistant starch, leading to a lower GI. The main reason fermented pasta tends to have a higher GI is that during the cooking stage, the dough needs to be heated above the starch gelatinization temperature to ensure thorough cooking. During this stage, the starch in the dough absorbs water and gelatinizes, resulting in a decrease in the content of slowly digestible starch and resistant starch.

[0063] Therefore, in order to address the problem of high GI value in fermented pasta, this application adds a dehydration stage before the cooking stage. By dehydrating the dough, the moisture content of the dough is reduced, thereby inhibiting the degree of starch gelatinization.

[0064] Specifically, during the dehydration stage, the vacuum device is controlled to operate, and the air inside the cooking chamber is extracted to create a negative pressure environment. Since the boiling point of water decreases as the ambient air pressure decreases, as the air pressure inside the cooking chamber gradually decreases, the boiling point of water in the negative pressure environment of the cooking chamber will drop below the gelatinization temperature of starch. Therefore, when the air pressure inside the cooking chamber drops to a boiling point below the starch gelatinization temperature, the microwave generator is controlled to operate. Under microwave heating, the internal moisture of the dough can vaporize and evaporate at a lower temperature, while the temperature of the dough has not yet reached the gelatinization temperature of starch, thus preventing starch gelatinization and achieving low-temperature dehydration of the dough before cooking.

[0065] Understandably, since the dough has undergone low-temperature dehydration before cooking, the moisture content of the dough is significantly reduced. Therefore, even if it is fully heated in the subsequent cooking stage, the amount of water available for starch absorption in the dough is limited, and the degree of starch gelatinization is significantly inhibited. This effectively preserves slow-digesting starch and resistant starch, and reduces the GI value of fermented pasta.

[0066] It should be noted that related technologies typically employ steaming to cook fermented pasta, which involves injecting steam into the cooking chamber and using the heat of the steam to heat the dough until it is cooked. During the steaming process, the fermented dough needs to be shaped to ensure the appearance of the pasta. However, in this embodiment, the pasta is cooked using microwave heating, which eliminates the shaping stage and improves the efficiency of pasta cooking.

[0067] Specifically, when dough is heated, starch gelatinization and protein denaturation occur. During steaming, the steam first comes into contact with the surface of the dough. Therefore, before the heat is fully transferred from the surface to the interior of the dough, a dense gelatinized layer may form on the surface of the dough under the action of high-temperature steam. Although the gelatinized layer on the surface can make the surface of the pasta smooth and the texture soft, it also restricts the air release inside the dough. This prevents the fermentation gas inside the dough from escaping smoothly after it expands due to heat. Therefore, the dough needs to be internally shaped first and then externally shaped during steaming to prevent the fermentation gas inside from accumulating and causing the surface of the pasta to crack or deform.

[0068] The shaping stage consists of two phases: a low-temperature internal shaping phase and a high-temperature external shaping phase. In the low-temperature internal shaping phase, the amount of steam injected is controlled to keep the fermented dough below the gelatinization temperature. The surface of the dough does not gelatinize after contact with the steam, and the yeast in the dough is not immediately inactivated by heat. Fermentation gases continue to be generated inside the dough, causing the dough to expand further and completing the internal shaping. In the high-temperature external shaping phase, the amount of steam injected is controlled to bring the temperature of the fermented dough to the gelatinization temperature. A gelatinized layer forms on the surface of the dough, and the yeast in the dough is inactivated at high temperature. No more large amounts of gas are generated inside the dough, and the shape of the dough is locked by the gelatinized layer, completing the external shaping.

[0069] It should be noted that in the embodiments of this application, the fermented dough is microwave-heated during the dehydration stage. In addition to dehydrating the dough, the yeast in the dough is also inactivated by heat. That is, during the dehydration stage, the temperature of the dough reaches the inactivation temperature of yeast under microwave heating.

[0070] It should be noted that in the embodiments of this application, microwave heating is used to regulate the temperature of the dough during the fermentation and dehydration stages. Unlike steam heating from the outside in, microwaves can penetrate the dough and cause the internal water molecules to oscillate and generate heat directly, achieving overall heating from the inside out. Therefore, during the fermentation and dehydration stages, the surface of the dough will not be heated and gelatinized before the inside, and a dense gelatinized layer will not be formed. Nor will it restrict the exhaust of internal gases. Thus, there is no need to set a separate shaping stage to wait for the dough to fully exhaust gas, which simplifies the pasta cooking process and improves cooking efficiency.

[0071] Furthermore, this application embodiment combines microwave heating with vacuum dehydration. Compared with steam heating, microwave heating can heat the dough from the inside out, causing the internal and external moisture to vaporize simultaneously. Combined with a negative pressure environment, it achieves rapid and uniform dehydration. At the same time, microwave heating does not introduce additional moisture, thus improving the dehydration efficiency of the dough.

[0072] It is understood that the embodiments of this application avoid introducing additional moisture through microwave fermentation, and avoid premature gelatinization of the surface by heating from the inside out. Vacuum dehydration reduces the moisture content of the dough before gelatinization occurs, thereby reducing the degree of starch gelatinization, increasing the content of slow-digesting starch and resistant starch, and reducing the glycemic index of pasta.

[0073] In some embodiments, controlling a microwave generator to perform a first microwave heating on dough in a cooking cavity to ferment the dough includes: controlling the microwave generator to perform a first microwave heating on the dough in the cooking cavity until the temperature of the dough reaches a first temperature, stopping the first microwave heating, and continuing for a first duration.

[0074] It is understandable that stopping the first microwave heating specifically means controlling the microwave generator to stop operating.

[0075] Here, the first temperature is the fermentation temperature. At the first temperature, the yeast has high activity and can effectively decompose the sugars in the dough and produce gas, causing the dough to expand in volume and form a loose and porous structure inside.

[0076] Here, the first duration is the fermentation duration. The dough is kept at the first temperature for the first duration to ensure full fermentation.

[0077] In some embodiments, the first temperature is set to 30~35°C; the first duration is set to 30~40 min.

[0078] It is understandable that, since the cooking chamber is a closed environment when cooking pasta, the dough will not experience significant heat loss during the first period after the first microwave heating stops, and the dough can be maintained at a suitable fermentation temperature.

[0079] In some embodiments, the dough temperature is detected after the first microwave heating is stopped during the fermentation stage. When the dough temperature is lower than the temperature threshold, the microwave generator is restarted to ensure that the dough temperature is maintained at a suitable fermentation temperature.

[0080] In some embodiments, the cooking apparatus further includes a temperature sensor for detecting the temperature of the dough.

[0081] The cooking cavity is equipped with a temperature sensor, which can be a non-contact temperature sensor, such as an infrared temperature sensor, to obtain the temperature of the dough.

[0082] Understandably, the cooking equipment can enter the fermentation stage and start the first microwave heating after the dough is placed in the cooking chamber. When the temperature of the dough obtained by the temperature sensor reaches the first temperature, the first microwave heating is stopped.

[0083] In some embodiments, controlling a microwave generator to perform a first microwave heating on dough in a cooking cavity includes: acquiring the amount of ingredients in the dough; determining a second duration based on the amount of ingredients; controlling the microwave generator to perform the first microwave heating on the dough in the cooking cavity for the second duration; and stopping the first microwave heating for the first duration.

[0084] In this process, the dough in the cooking cavity is subjected to microwave heating for a first time, and after a second duration, the temperature of the dough reaches a first temperature.

[0085] Here, the amount of ingredients refers to the weight or volume of the dough; in some embodiments, the amount of ingredients in the dough is preferably by weight.

[0086] Here, this application embodiment does not specifically limit the method of obtaining the amount of ingredients for the dough. The cooking equipment can obtain the amount of ingredients for the dough by means of detection by a weight sensor, estimation by a vision sensor, or manual input of weight.

[0087] Understandably, at the same initial temperature and microwave heating power, the larger the amount of ingredients in the dough, the longer the heating time required to reach the first temperature.

[0088] Here, the correspondence between the amount of ingredients and the second cooking time can be predetermined based on pasta cooking experience.

[0089] It should be noted that this application also provides a dough fermentation method without temperature detection, wherein the microwave heating time of the fermentation stage is determined according to the amount of ingredients in the dough, so that the dough can reach the first suitable fermentation temperature after heating but has not yet reached the yeast inactivation temperature.

[0090] For example, when the dough weighs less than 500g, microwave it for 2 minutes during the fermentation stage; when the dough weighs 500~1000g, microwave it for 3 minutes during the fermentation stage.

[0091] It is understood that the embodiments of this application use microwave heating to ferment the dough, which improves the fermentation efficiency without causing the surface of the dough to solidify, thus eliminating the shaping stage in pasta cooking.

[0092] In some embodiments, controlling a vacuuming device to vacuum the cooking chamber and controlling a microwave generator to perform a second microwave heating on the fermented dough to dehydrate the dough includes: controlling the vacuuming device to vacuum the cooking chamber so that the vacuum degree of the cooking chamber is less than or equal to a set vacuum degree; after the vacuum degree of the cooking chamber drops to the set vacuum degree, controlling the microwave generator to perform a second microwave heating on the fermented dough to reduce the moisture content of the dough to a set moisture content.

[0093] Here, after the dough has finished fermenting, this embodiment of the application adopts a dehydration treatment method of first vacuuming and then microwave heating to ensure that when the second microwave heating is started, the boiling point of water in the cooking cavity has been reduced to below the gelatinization temperature of starch.

[0094] Here, when the fermented dough is microwaved a second time, the cooking chamber is vacuumed to ensure that the vacuum level of the cooking chamber is maintained at less than or equal to the set vacuum level.

[0095] Here, vacuum is the difference between the current ambient air pressure and the standard atmospheric pressure, and is usually expressed as a negative value.

[0096] In some embodiments, the vacuum level is set to be less than or equal to -81.3 kPa.

[0097] In some embodiments, the moisture content is set to 35% to 36%.

[0098] When the vacuum degree is -81.3 kPa, the corresponding boiling point of water is 60 °C.

[0099] It should be noted that the gelatinization temperature of starch is greater than 65℃, while the inactivation temperature of yeast is 55~58℃. Furthermore, neither the gelatinization temperature of starch nor the inactivation temperature of yeast changes significantly with the vacuum level of the cooking chamber. Therefore, by controlling the operation of the vacuum device and reducing the vacuum level of the cooking chamber to -81.3Kpa, the boiling point of water is lower than the gelatinization temperature of starch, but still higher than the inactivation temperature of yeast. At this point, controlling the operation of the microwave generator to keep the dough temperature between the boiling point of water and the gelatinization temperature of starch achieves low-temperature dehydration of the dough without causing excessive gelatinization of starch. Simultaneously, the yeast is inactivated by the second microwave heating, stopping fermentation and gas production, thus fixing the shape of the dough in a low-moisture state.

[0100] Here, the temperature of the dough during the second microwave heating is greater than the temperature of the dough during the first microwave heating.

[0101] It should be noted that although dehydrating the dough before cooking can lower the GI value of the pasta, if the dough has too low a moisture content during cooking, it will seriously affect the texture of the pasta and make it unpalatable. Therefore, the moisture content of the dough should be controlled to be reduced to 35%~36% during the dehydration stage to balance the GI value and texture of the pasta.

[0102] In some embodiments, controlling the microwave generator to perform a second microwave heating on the fermented dough includes: obtaining the amount of ingredients in the dough; determining a third duration based on the amount of ingredients; controlling the microwave generator to perform a second microwave heating on the fermented dough and maintaining the third duration.

[0103] Here, the fermented dough is subjected to a second microwave heating, which is maintained for a third time before the second microwave heating is stopped.

[0104] Here, after stopping the second microwave heating, the vacuuming process is stopped.

[0105] It is understandable that, since it is difficult to directly detect the moisture content of the dough during the cooking process of pasta, this application estimates the moisture content of the dough based on the heating time of the second microwave heating, and the heating time of the second microwave heating is related to the amount of ingredients in the dough.

[0106] Understandably, with the same initial moisture content and microwave heating power, the larger the amount of ingredients in the dough, the longer the heating time required to reduce it to the set moisture content.

[0107] Here, the correspondence between the amount of ingredients and the third cooking time can be determined in advance based on pasta cooking experience.

[0108] Here, the third duration is determined not only based on the amount of ingredients in the dough, but also based on the heating power of the second microwave heating.

[0109] In some embodiments, the third duration is determined based on the following formula:

[0110] Where T2 is the third duration in seconds; m is the weight of the dough in grams; and p is the heating power of the second microwave heating in watts.

[0111] It is understood that the embodiments of this application reduce the vacuum level of the cooking cavity to below the set vacuum level by vacuuming before microwave heating, which can achieve low-temperature dehydration of the dough under conditions that do not meet the requirements of starch gelatinization, so as to effectively suppress starch gelatinization during the cooking stage.

[0112] In some embodiments, heating the dough until it is cooked includes: controlling a microwave generator to perform third microwave heating on the dough and / or controlling a steam generator to perform steam heating on the dough until it is cooked.

[0113] Understandably, the third microwave heating stage is the cooking stage. By microwaving the dehydrated dough, the temperature of the dough rises rapidly, thus achieving full cooking of the dough.

[0114] Understandably, steam heating of the dehydrated dough rapidly raises its temperature, allowing it to fully cook.

[0115] It is understandable that after the dough has gone through the fermentation and dehydration stages, the dough has completed its volume expansion and its shape has been fixed. Therefore, no matter what heating method is used to heat the dough until it is cooked, it will not affect the appearance of the finished pasta.

[0116] It is understood that the embodiments of this application combine microwave heating and steam heating in the cooking stage. Microwaves heat the dough from the inside out, while steam heats the dough from the outside in, which can make the dough be heated evenly inside and out at the same time, thereby shortening the cooking time and improving the taste of the pasta.

[0117] In some embodiments, controlling a microwave generator to perform a third microwave heating on a dough blank and controlling a steam generator to perform steam heating on the dough blank includes: obtaining the amount of ingredients in the dough blank; determining a steam rate, microwave power, a fourth duration, and a fifth duration based on the amount of ingredients; controlling the steam generator to perform steam heating on the dough blank based on the steam rate and continuing for the fourth duration; and, after the steam heating has started for the fifth duration, controlling the microwave generator to perform a third microwave heating on the dough blank based on the microwave power.

[0118] Here, the steam rate is the amount of steam introduced into the cooking chamber per unit time, used to characterize the intensity of steam heating.

[0119] Here, the fourth duration is the heating duration of steam heating, and the fifth duration is the delay duration after steam heating starts and before the third microwave heating begins.

[0120] It should be noted that when the amount of ingredients is large, the dough needs to be stacked in multiple layers in the cooking cavity using the support components. The microwaves emitted by the microwave generator will experience significant energy attenuation when penetrating multiple layers of dough, resulting in differences in heating effect between layers and a decrease in the uniformity of microwave heating. On the other hand, the high-temperature steam generated by the steam generator is not affected by the way the dough is stacked. The steam can be evenly diffused to each layer through the air holes on the support components, so as to heat each layer of dough uniformly.

[0121] Understandably, given that steam heating is unaffected by the stacking method of the dough pieces, this embodiment of the application initiates steam heating throughout the cooking stage, ensuring that each layer of dough pieces is heated as a whole and gradually cooked in the steam environment. Simultaneously, after steam heating has been in operation for five hours, microwave heating is initiated with a delay, using microwave-assisted heating to improve overall heating efficiency and shorten the cooking time. The simultaneous execution of steam heating and microwave heating after the fifth hour ensures both uniform heating of each layer of dough pieces and rapid cooking.

[0122] Understandably, during the cooking stage, since the dough has already undergone low-temperature dehydration, its moisture content is low. Steam heating can replenish the surface of the dough with an appropriate amount of moisture, preventing the surface from drying out too much and affecting the taste. Microwave heating, on the other hand, allows the inside of the dough to cook quickly. The combination of the two can ensure the taste of the pasta while achieving rapid cooking.

[0123] It is understandable that the larger the amount of ingredients in the dough, the greater the heat required to cook it; therefore, the steam rate and / or the fourth duration are positively correlated with the amount of ingredients to ensure that the heat provided during the cooking stage matches the amount of ingredients being cooked.

[0124] In some embodiments, in order to improve the control efficiency of the cooking equipment, the steam rate during the cooking stage is set to the maximum steam rate for the entire stage.

[0125] It is understandable that microwave power is negatively correlated with the amount of food. That is, when the amount of food is small and can be placed in a single layer in the cooking cavity, high-power microwave heating is used to ensure that the dough is heated evenly inside and out and cooked quickly. When the amount of food is large and needs to be stacked in multiple layers in the cooking cavity, low-power microwave heating is used to avoid uneven heating of the dough caused by microwave heating.

[0126] It is understandable that the ratio of the fifth time to the fourth time is positively correlated with the amount of ingredients. That is, the larger the amount of ingredients, the smaller the proportion of microwave heating time in the cooking stage, thus avoiding uneven heating of the dough due to microwave heating.

[0127] In some embodiments, after the dehydration stage ends and the microwave generator and vacuum pump stop operating, the cooking stage following dehydration begins. During the cooking stage, the heating mode is determined based on the weight of the dough, which can be selected manually or estimated using a visual sensor such as a camera. When the dough weighs 0-500g, it is placed in a single layer. The uniformity of microwave heating is good at this stage. Therefore, a full-stage steam heating + high-power microwave heating mode is used to cook the dough. The steam generator injects 100℃ steam into the cooking cavity throughout the entire process. The microwave generator performs the third microwave heating at 800-1000W, the fourth heating time is 4-10 minutes, and the fifth heating time is 20-30% of the fourth heating time. When the dough weighs 500-1000g, it is stacked in two layers. The uniformity of microwave heating decreases at this stage. Therefore, a full-stage steam heating + low-power microwave heating mode is used to cook the dough. The steam generator injects 100℃ steam into the cooking cavity throughout the entire process. The microwave generator performs the third microwave heating at 300-600W, the fourth heating time is 8-15 minutes, and the fifth heating time is 50-60% of the fourth heating time.

[0128] In addition to continuous microwave heating with low microwave power as mentioned above, low-power microwave heating can also be performed intermittently with high microwave power.

[0129] In one example of this application, the dough weight is 360g, the cooking stage is set to 8min, the microwave generator is controlled to run 144s after the steam heating is started, and the third microwave heating is carried out for 336s.

[0130] In one example of this application, the dough weight is 720g, the cooking stage is set to 12min, the microwave generator is controlled to run 360s after the steam heating is started, and the third microwave heating is carried out and lasts for 360s.

[0131] The temperature change of the dough during the control process of the cooking equipment in this application embodiment is as follows: Figure 6 As shown in the diagram. In the fermentation stage, the dough temperature is raised to and maintained at 30-35°C by first microwave heating; in the dehydration stage, second microwave heating is performed after the vacuum degree of the cooking chamber is less than or equal to -81.3 kPa, and the dough temperature continues to rise to achieve rapid dehydration; in the cooking stage, the dough temperature is maintained at the cooking temperature by a combination of steam heating and third microwave heating to achieve the cooking of the dough.

[0132] The applicant conducted tests and verifications on the pasta cooking methods for non-dehydrated, dehydrated, heating element dehydrated, and hot air dehydrated pasta. The verification results for total cooking time, duration of each stage, increase rate of slow-digesting starch and resistant starch content, and estimated glycemic index (eGI) are shown in Tables 1 and 2. Table 1

[0133] Table 1 shows the verification results under the scenario of cooking 6 steamed buns at once, with the dough placed in a single layer and a total weight of 360g.

[0134] Table 2

[0135] Table 2 shows the verification results in the scenario of cooking 12 steamed buns at once, with the dough placed in two layers and a total weight of 720g.

[0136] It is understandable that when cooking pasta using the cooking method described in this application, the processing time and cooking time are significantly shortened, the content of slow-digesting starch and resistant starch is significantly increased, and the eGI value is significantly decreased.

[0137] In order to implement the method of the embodiments of this application, the embodiments of this application also provide a control device for a cooking device. The control device for the cooking device corresponds to the control method of the cooking device described above, and each step in the control processing method embodiment of the cooking device is also fully applicable to the device embodiment.

[0138] like Figure 7 As shown, the control device of the cooking equipment in this embodiment includes a fermentation module 701, a dehydration module 702, and a cooking module 703. The fermentation module 701 is used to control the microwave generator to perform a first microwave heating on the dough in the cooking cavity, so that the dough ferments; the dehydration module 702 is used to control the vacuum device to perform a vacuum treatment on the cooking cavity, and to control the microwave generator to perform a second microwave heating on the fermented dough, so that the dough dehydrates; the cooking module 703 is used to heat the dough until the dough is cooked.

[0139] In some embodiments, the fermentation module 701 is specifically used to: control the microwave generator to perform a first microwave heating on the dough in the cooking cavity until the temperature of the dough reaches a first temperature, then stop the first microwave heating and continue for a first duration.

[0140] In some embodiments, the fermentation module 701 is specifically used to: obtain the amount of ingredients in the dough; determine a second duration based on the amount of ingredients; control the microwave generator to perform a first microwave heating on the dough in the cooking cavity and continue for the second duration; stop the first microwave heating and continue for the first duration.

[0141] In some embodiments, the dehydration module 702 is specifically used to: control the vacuum device to perform vacuum treatment on the cooking cavity, so that the vacuum degree of the cooking cavity is less than or equal to the set vacuum degree; after the vacuum degree of the cooking cavity drops to the set vacuum degree, control the microwave generator to perform a second microwave heating on the fermented dough, so that the moisture content of the dough drops to the set moisture content.

[0142] In some embodiments, the dehydration module 702 is specifically used to: obtain the amount of ingredients in the dough; determine a third duration based on the amount of ingredients; control the microwave generator to perform a second microwave heating on the fermented dough and maintain it for the third duration.

[0143] In some embodiments, the cooking module 703 is specifically used to: control the microwave generator to perform a third microwave heating on the dough and / or control the steam generator to perform steam heating on the dough until the dough is cooked.

[0144] In some embodiments, the cooking module 703 is specifically used to: obtain the amount of ingredients in the dough; determine the steam rate, microwave power, fourth duration, and fifth duration based on the amount of ingredients; control the steam generator to perform steam heating on the dough based on the steam rate and continue for the fourth duration; and, after the steam heating starts and reaches the fifth duration, control the microwave generator to perform third microwave heating on the dough based on the microwave power.

[0145] It should be noted that the control device for the cooking equipment provided in the above embodiments is only illustrated by the division of the above-described program modules. In practical applications, the above processing can be assigned to different program modules as needed, that is, the internal structure of the device can be divided into different program modules to complete all or part of the processing described above. In addition, the control device for the cooking equipment provided in the above embodiments and the feature processing method embodiments belong to the same concept, and the specific implementation process can be found in the method embodiments, which will not be repeated here.

[0146] Based on the hardware implementation of the above program modules, and in order to implement the control method of the cooking device in the embodiments of this application, the embodiments of this application also provide a cooking device, such as... Figure 8 As shown, the cooking appliance 800 includes at least one processor 801, a memory 802, a user interface 803, and at least one network interface 804. The various components in the cooking appliance 800 are coupled together via a bus system 805. It can be understood that the bus system 805 is used to implement communication between these components. In addition to a data bus, the bus system 805 also includes a power bus, a control bus, and a status signal bus. However, for clarity, in... Figure 8 The general labeled all buses as Bus System 805.

[0147] The user interface 803 may include a monitor, keyboard, mouse, trackball, click wheel, buttons, touchpad, or touch screen.

[0148] The memory 802 in this embodiment is used to store various types of data to support the operation of the cooking appliance 800. Examples of such data include any computer program used to operate on the cooking appliance 800.

[0149] The control method for cooking equipment disclosed in this application can be applied to or implemented by processor 801. Processor 801 may be an integrated circuit chip with signal processing capabilities. During implementation, each step of the control method for cooking equipment can be completed by integrated logic circuits in the hardware of processor 801 or by instructions in software form. The processor 801 can be a general-purpose processor, a digital signal processor (DSP), or other programmable logic devices, discrete gate or transistor logic devices, discrete hardware components, etc. Processor 801 can implement or execute the methods, steps, and logic block diagrams disclosed in the embodiments of this application. A general-purpose processor can be a microprocessor or any conventional processor. The steps of the method disclosed in the embodiments of this application can be directly manifested as execution by a hardware decoding processor, or execution by a combination of hardware and software modules in the decoding processor. The software modules can be located in a storage medium, specifically memory 802. Processor 801 reads information from memory 802 and, in conjunction with its hardware, completes the steps of the control method for cooking equipment provided in the embodiments of this application.

[0150] In an exemplary embodiment, the cooking device 800 may be implemented by one or more application-specific integrated circuits (ASICs), DSPs, programmable logic devices (PLDs), complex programmable logic devices (CPLDs), FPGAs, general-purpose processors, controllers, microcontrollers (MCUs), microprocessors, or other electronic components to execute the aforementioned control method for the cooking device.

[0151] It is understood that memory 802 can be volatile memory or non-volatile memory, or both. Non-volatile memory can be read-only memory (ROM), programmable read-only memory (PROM), erasable programmable read-only memory (EPROM), EEPROM, ferromagnetic random access memory (FRAM), flash memory, magnetic surface memory, optical disc, or compact disc read-only memory (CD-ROM); magnetic surface memory can be disk storage or magnetic tape storage. Volatile memory can be random access memory (RAM), which is used as an external cache. By way of example, but not limitation, many forms of RAM are available, such as Static Random Access Memory (SRAM), Synchronous Static Random Access Memory (SSRAM), Dynamic Random Access Memory (DRAM), Synchronous Dynamic Random Access Memory (SDRAM), Double Data Rate Synchronous Dynamic Random Access Memory (DDRSDRAM), Enhanced Synchronous Dynamic Random Access Memory (ESDRAM), Sync Link Dynamic Random Access Memory (SLDRAM), and Direct Rambus Random Access Memory (DRRAM). The memory 802 described in this application embodiment is intended to include, but is not limited to, these and any other suitable types of memory.

[0152] In an exemplary embodiment, this application also provides a storage medium, namely a computer storage medium, specifically a computer-readable storage medium, such as a memory 802 storing a computer program. This computer program can be executed by the processor 801 of the cooking device 800 to complete the steps described in the control method of the cooking device according to this application embodiment. The computer-readable storage medium can be a ROM, PROM, EPROM, EEPROM, Flash Memory, magnetic surface memory, optical disc, or CD-ROM, etc.

[0153] In an exemplary embodiment, this application also provides a computer program product, including a computer program that can be executed by a processor 801 of a cooking device 800 to perform the steps described in the method of this application embodiment.

[0154] It should be noted that terms such as "first" and "second" are used to distinguish similar objects, and are not necessarily used to describe a specific order or sequence.

[0155] Furthermore, the technical solutions described in the embodiments of this application can be combined arbitrarily without conflict.

[0156] The above description is merely an embodiment of this application and is not intended to limit the scope of protection of this application. Any modifications, equivalent substitutions, and improvements made within the spirit and scope of this application are included within the scope of protection of this application.

Claims

1. A method for controlling a cooking device, characterized in that, The cooking equipment includes a cooking cavity, a microwave generator, and a vacuum pump, wherein the microwave generator emits microwaves into the cooking cavity, and the vacuum pump is used to extract air from the cooking cavity; the method includes: The microwave generator is controlled to perform a first microwave heating on the dough in the cooking cavity, causing the dough to ferment. The vacuum device is controlled to vacuum the cooking cavity, and the microwave generator is controlled to perform a second microwave heating on the fermented dough to dehydrate the dough. The dough is heated until it is cooked.

2. The method according to claim 1, characterized in that, The method of controlling the microwave generator to perform a first microwave heating on the dough in the cooking cavity, causing the dough to ferment, includes: The microwave generator is controlled to perform a first microwave heating on the dough in the cooking cavity until the temperature of the dough reaches a first temperature, then the first microwave heating is stopped and continues for a first duration.

3. The method according to claim 1, characterized in that, The control of the microwave generator to perform a first microwave heating on the dough in the cooking cavity includes: Obtain the amount of ingredients for the dough; Based on the amount of ingredients, determine the second duration; The microwave generator is controlled to perform a first microwave heating on the dough in the cooking cavity, and this heating is continued for the second duration. Stop the first microwave heating and continue for a first duration.

4. The method according to claim 1, characterized in that, The method of controlling the vacuuming device to vacuum the cooking cavity and controlling the microwave generator to perform a second microwave heating on the fermented dough to dehydrate the dough includes: The vacuum device is controlled to perform vacuuming on the cooking cavity, so that the vacuum level of the cooking cavity is less than or equal to the set vacuum level. After the vacuum level of the cooking chamber drops to the set vacuum level, the microwave generator is controlled to perform a second microwave heating on the fermented dough, so that the moisture content of the dough drops to the set moisture content.

5. The method according to claim 4, characterized in that, The control of the microwave generator to perform a second microwave heating on the fermented dough includes: Obtain the amount of ingredients for the dough; Based on the amount of ingredients, determine the third duration; The microwave generator is controlled to perform a second microwave heating on the fermented dough and maintain it for the third duration.

6. The method according to claim 4, characterized in that, The set vacuum degree is less than or equal to -81.3 kPa; the set moisture content is 35%~36%.

7. The method according to claim 1, characterized in that, The cooking equipment further includes a steam generator for injecting steam into the cooking chamber; heating the dough until it is cooked includes: The microwave generator is controlled to perform a third microwave heating on the dough and / or the steam generator is controlled to heat the dough with steam until the dough is cooked.

8. The method according to claim 7, characterized in that, Controlling the microwave generator to perform third microwave heating on the dough and controlling the steam generator to perform steam heating on the dough include: Obtain the amount of ingredients for the dough; Based on the amount of ingredients, the steam rate, microwave power, fourth duration, and fifth duration are determined. Based on the steam rate, the steam generator is controlled to heat the dough with steam for the fourth duration; and, After the steam heating has been activated for five hours, the microwave generator is controlled to perform a third microwave heating on the dough based on the microwave power.

9. A control device for a cooking apparatus, characterized in that, The cooking equipment includes a cooking cavity, a microwave generator, and a vacuum pump. The microwave generator emits microwaves into the cooking cavity. The vacuum pump is used to extract air from the cooking cavity. The control device includes: A fermentation module is used to control the microwave generator to perform a first microwave heating on the dough in the cooking cavity, so that the dough ferments. The dehydration module is used to control the vacuuming device to vacuum the cooking cavity and to control the microwave generator to perform a second microwave heating on the fermented dough, thereby dehydrating the dough. The cooking module is used to heat the dough until it is cooked.

10. A cooking device, characterized in that, The cooking equipment includes a cooking cavity, a microwave generator, and a vacuum pump. The microwave generator is used to emit microwaves into the cooking cavity. The vacuum pump is used to extract air from the cooking cavity. The cooking device also includes: a processor and a memory for storing computer programs that can run on the processor; The processor, when running a computer program, executes the steps of the method according to any one of claims 1 to 8.

11. The cooking apparatus according to claim 10, characterized in that, The cooking equipment also includes: A steam generator is used to inject steam into the cooking cavity.

12. The cooking apparatus according to claim 11, characterized in that, The cooking device also includes a lid and a base, wherein when the lid is closed, it and the base form the cooking cavity; the vacuum device is connected to the base; and the steam generator is connected to the base. The microwave generator is positioned above the cover, which is microwave-transparent while the base is microwave-impermeable; or... The microwave generator is located below the base. The cover is not microwave-permeable, while the base is microwave-permeable.

13. A computer storage medium storing a computer program, characterized in that, When the computer program is executed by a processor, it implements the steps of the method according to any one of claims 1 to 8.

14. A computer program product, comprising a computer program, characterized in that, When the computer program is executed by a processor, it implements the steps of the method according to any one of claims 1 to 8.

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