CN101243842A - Control method for boiling rice with electric cooker - Google Patents
Control method for boiling rice with electric cooker Download PDFInfo
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- CN101243842A CN101243842A CNA2008100611300A CN200810061130A CN101243842A CN 101243842 A CN101243842 A CN 101243842A CN A2008100611300 A CNA2008100611300 A CN A2008100611300A CN 200810061130 A CN200810061130 A CN 200810061130A CN 101243842 A CN101243842 A CN 101243842A
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Abstract
The invention relates to a control method of an electric cooker for steaming the rice, comprising the following steps: (1) to determine the immersion time t and preinstall immersion temperature K according to different rice categories and taste, wherein, t=3-15min; K=40-85 DEG C; (2) to start the heater until after period T (T=6-25min) the measured immersion temperature reaches the preinstall immersion temperature K and to begin timing when the measured immersion temperature reaches the minimal value of the preinstall immersion temperature K; (3) to maintain the temperature within K and according to the set program the following actions happen in the cooker: warming up, boiling, keeping boiling in the cooker, steaming the rice after the boiling when predetermined immersion time t is reached. The control method of an electric cooker for steaming the rice has the advantages of controlling the temperature and the time of the process of immersion and water-absorbing, thereby meeting the demand of starch pasting, having good texture of the rice.
Description
Technical field
The present invention relates to a kind of control method for boiling rice with electric cooker.
Background technology
In order to satisfy modern people's growth in the living standard, except solving the basic living problems, to the also raising day by day of pursuit of quality of life.For busy working clan and housewife, just can have appetizing rice at home, indispensable small household electrical appliance during the electric cooker that can cook tasty rice is lived especially.
When utilizing meal pot to cook, technical process such as make generally that rice finishes through soaking suction, suction that the back heating with full power is warming up to rapidly that boiling keeps in boiling, the pot, cook rice over a slow fire after the boiling and finish the process of cooking.
Therefore need each factor that influence rice be studied by to studying in the cooking process in the boiling rice.The most important condition of making tasty rice is that rice soaks water absorption course.After the grain of rice suction, carrying out adequate preparation for follow-up starch gelatinization, is the most important condition that influences the starch gelatinization degree.Also need simultaneously different rice kinds, suitable temperature, time are made and taking all factors into consideration.Absorbent time is long, and the long needs that do not satisfy the fast pace life of cooking time owing to rice mouthfeel deliquescing after the too much boiling of suction is mashed, lose due elasticity and mouthfeel simultaneously; The too short needs that can not satisfy starch gelatinization of time heat up that too fast rice to occur half-cooked, and the too much aqueous vapor flavor of the free moisture content in grain of rice top layer has too much been covered the due fragrance of rice simultaneously, makes rice aroma strong inadequately.
Summary of the invention
For the immersion water absorption course that overcomes existing control method for boiling rice can not satisfy starch gelatinization needs, influence the deficiency of rice quality, the invention provides a kind of temperature and time that soaks water absorption course of controlling, satisfy needs, the good control method for boiling rice with electric cooker of rice quality of starch gelatinization.
The technical solution adopted for the present invention to solve the technical problems is:
A kind of control method for boiling rice with electric cooker may further comprise the steps:
(1), plant and mouthfeel is determined soak time t and default soaking temperature K according to different rice, wherein, t=3-15min, K=40-85 ℃;
(2), start heater, behind the elapsed time T, T=6-25min reaches default soaking temperature K up to the soaking temperature that records, and reaches that timing is t behind the default soaking temperature K;
(3), reach predetermined soak time t after, according to the program of setting, boiling keeps in the boiling that heats up, the pot, boiling cooks rice over a slow fire later.
As preferred a kind of scheme: in the described step (1), determine that the method for soak time t and default soaking temperature K may further comprise the steps:
(1.1), different rice grain patterns are crossed after the soak time t that determines changes different default soaking temperature K, carrying out boiling under the control program condition such as be warming up to rapidly in the boiling of same pot and identical heating that boiling keeps in boiling, the pot, cook rice over a slow fire after the boiling compares, boiling finishes the physical and chemical index of rice is measured, the index of measuring has: water absorption rate, expansion rate, hardness, viscosity, the blue value of iodine, reduced sugar, organoleptic indicator, list each indication range by table 7-1, table 7-2 and judge, select optimum default soaking temperature K;
(1.2), different rice grain patterns are crossed under the above-mentioned default soaking temperature K that has determined, after changing soak time, be warming up to rapidly in identical pot, with identical heating under the control program condition that boiling keeps, boiling is cooked rice over a slow fire later in boiling, the pot and carry out boiling relatively, boiling finishes the physical and chemical index of rice is measured; The index of measuring has: water absorption rate, expansion rate, hardness, viscosity, the blue value of iodine, reduced sugar, organoleptic indicator, and list each indication range by table 7-1, table 7-2 and judge, select optimum soak time t;
(1.3), with step (1.1) and definite default soaking temperature K and the soak time t of step (1.2), default soaking temperature K and soak time t two factors are carried out Orthogonal Composite, carry out same interior pot by combination, identical heating is warming up to boiling rapidly, boiling keeps in the pot, under the control program condition that boiling is cooked rice over a slow fire later, measure the rice water absorption rate after the boiling, expansion rate, hardness, viscosity, the blue value of iodine, reduced sugar, the organoleptic indicator is by table 7-1, table 7-2 lists each indication range and judges, consider the otherness of each meter kind suction back boiling simultaneously, by the combination of default soaking temperature K of the optimum of relatively choosing each meter kind and soak time t.
As preferred another kind of scheme: in the described step (1), described mouthfeel comprises soft mouthfeel, middle mouthfeel and hard mouthfeel, the method of described definite soak time t and default soaking temperature K also comprises: after (1.4), definite good suitable suction temperature and the suction soak time, mouthfeel to each meter kind is regulated, and soft mouthfeel, middle mouthfeel and hard mouthfeel differ 400 gradient on hardness.
Further, in the described step (1), be the ceiling value of the temperature range of soaking for the best suction of northern rice district circle rice temperature and time deterministic process: K3; K4 is the lower limit of soaking temperature; Time T=6-25min covers pot cover for to put into a pot body from the user, and timing begins the elapsed time to K4 temperature institute after the heater; By the heating process T time, temperature is soaked t3 after the time in K4, K3 temperature range, after rice district, north circle rice grain pattern is crossed this immersion process, heat and be warming up to the boiling rice process that boiling keeps, boiling is cooked rice over a slow fire later in boiling, the pot rapidly, cook back rice listed each physical and chemical index all in the suitableeest scope, can cook all good rice of outward appearance quality.
In the described step (1), the best suction of region, middle reaches, the Changjiang river hybridization rice temperature and time deterministic process: K5 is the ceiling value of the temperature range of soaking; K6 is the minimum limit value of soaking temperature; Time T=6-25min covers pot cover for to put into a pot body from the user, and timing begins the elapsed time to K6 temperature institute after the heater; By the heating process T time, temperature is soaked t4 after the time in K6, K5 temperature range, region, middle reaches, the Changjiang river hybridization rice grain pattern is crossed this immersion process, heat and be warming up to the boiling rice process that boiling keeps, boiling is cooked rice over a slow fire later in boiling, the pot rapidly, cook back rice listed each physical and chemical index all in the suitableeest scope, can cook all good rice of outward appearance quality.
In the described step (1), the best suction of THE LOWER YANGTZE VALLEY region hybridization rice temperature and time deterministic process: K7 is the ceiling value of the temperature range of soaking; K8 is the lower limit of soaking temperature; Time T=6-25min covers pot cover for to put into a pot body from the user, and timing begins the elapsed time to K8 temperature institute after the heater; By the heating process T time, temperature is soaked t5 after the time in K8, K7 temperature range, THE LOWER YANGTZE VALLEY region hybridization rice grain pattern is crossed this immersion process, heat and be warming up to the boiling rice process that boiling keeps, boiling is cooked rice over a slow fire later in boiling, the pot rapidly, cook back rice listed each physical and chemical index all in the suitableeest scope, can cook all good rice of outward appearance quality.
In the described step (1), definite process of the best suction of scented rice temperature and time: K9 is the ceiling value of the temperature range of soaking; K10 is the lower limit of soaking temperature; Time T=6-25min covers pot cover for to put into a pot body from the user, and timing begins the elapsed time to K10 temperature institute after the heater; By the heating process T time, temperature is soaked t6 after the time in K10, K9 temperature range, scented rice is by this immersion process, heat and be warming up to the boiling rice process that boiling keeps, boiling is cooked rice over a slow fire later in boiling, the pot rapidly, cook back rice listed each physical and chemical index all in the suitableeest scope, can cook all good rice of outward appearance quality.
Beneficial effect of the present invention mainly shows: the temperature and time of water absorption course is soaked in control, and the needs, the rice quality that satisfy starch gelatinization are good.
Description of drawings
Fig. 1 is the technical process flow process figure that cooks.
Fig. 2 is the performance plot of rice suction temperature and time.
Fig. 3 is the performance plot of the best suction temperature and time of northern rice district circle rice (hard mouthfeel in soft).
Fig. 4 is the performance plot of the best suction temperature and time of region, middle reaches, the Changjiang river hybridization rice (hard mouthfeel in soft).
Fig. 5 is the performance plot of the best suction temperature and time of THE LOWER YANGTZE VALLEY region hybridization rice (hard mouthfeel in soft).
Fig. 6 is the performance plot of the best suction temperature and time of scented rice (hard mouthfeel in soft).
The specific embodiment
Below in conjunction with accompanying drawing the present invention is further described.
With reference to Fig. 1～Fig. 6, a kind of control method for boiling rice with electric cooker may further comprise the steps: (1), plant and mouthfeel is determined soak time t and default soaking temperature K according to different rice, wherein, t=3-15min, K=40-85 ℃;
(2), start heater, behind the elapsed time T, T=6-25min reaches default soaking temperature K up to the soaking temperature that records, and picks up counting after reaching default soaking temperature K;
(3), reach predetermined soak time t after, according to the program of setting, boiling keeps in the boiling that heats up, the pot, boiling cooks rice over a slow fire later.
In the described step (1), determine that the method for soak time t and default soaking temperature K may further comprise the steps:
(1.1), different rice grain patterns are crossed after the soak time t that determines changes different default soaking temperature K, carrying out boiling under the control program condition such as be warming up to rapidly in the boiling of same pot and identical heating that boiling keeps in boiling, the pot, cook rice over a slow fire after the boiling compares, boiling finishes the physical and chemical index of rice is measured, the index of measuring has: water absorption rate, expansion rate, hardness, viscosity, the blue value of iodine, reduced sugar, organoleptic indicator, see Table 7-1, table 7-2 by each default indication range judgement, select optimum default soaking temperature K;
(1.2), different rice grain patterns are crossed under the above-mentioned default soaking temperature K that has determined, after changing soak time, be warming up to rapidly in identical pot, with identical heating under the control program condition that boiling keeps, boiling is cooked rice over a slow fire later in boiling, the pot and carry out boiling relatively, boiling finishes the physical and chemical index of rice is measured; The index of measuring has: water absorption rate, expansion rate, hardness, viscosity, the blue value of iodine, reduced sugar, organoleptic indicator see Table 7-1, table 7-2 by each default indication range judgement; Select optimum soak time t;
(1.3), with step (1.1) and definite default soaking temperature K and the soak time t of step (1.2), default soaking temperature K and soak time t two factors are carried out Orthogonal Composite, by combination carry out same in pot, identical heating be warming up to rapidly that boiling keeps in boiling, the pot, under the control program condition of cooking rice over a slow fire after the boiling, measure rice water absorption rate, expansion rate, hardness, viscosity, the blue value of iodine, reduced sugar, organoleptic indicator after the boiling, judge by each default indication range to see Table 7-1, table 7-2; Consider the otherness of each meter kind suction back boiling simultaneously, by the combination of default soaking temperature K of the optimum of relatively choosing each meter kind and soak time t.
In the described step (1), described mouthfeel comprises soft mouthfeel, middle mouthfeel and hard mouthfeel, the method of described definite soak time t and default soaking temperature K also comprises: after (1.4), definite good suitable suction temperature and the suction soak time, mouthfeel to each meter kind is regulated, and soft mouthfeel, middle mouthfeel and hard mouthfeel differ 400 gradient on hardness.
The electric cooker of present embodiment comprises:
Interior pot with splendid attire rice aqueous mixtures;
Heater, by in the boiling rice process, pot body being heated, with the temperature maintenance in a rice boiling stage between suitable temperature;
Controller is used for interrupting the power supply to heater when the internal temperature of meal pot reaches optimum temperature, and is lower than under the setting at the temperature sensor on bottom, the top and in limited time meal pot is heated;
Temperature sensor to the temperature measuring that guarantees that the kettle temperature setting value is carried out, and is passed to sensor and is handled judgement;
Seal pot lid of body opening portion;
Be communicated with outside air and the air bleeding valve of exhaust steam.
Stage: in heating process, detect electric cooker in certain time interval T, rice aqueous mixtures temperature arrives certain temperature K in the pot, keeps a period of time t.
Gelatinization situation behind the blue value reflection of the iodine of the present embodiment starch cook illustrates that free starch is few, and starch gelatinization is abundant; Adopt the blue colorimetric method of iodine, partial reference GB/T 15683-1995 and German BMA company standard.
The reduced sugar of present embodiment has reflected the speed that starch can be absorbed by human consumption and has utilized degree that human body enters blood to digesting and assimilating with the glucose form of rice, energy is provided.The high relatively then rice of reduced sugar is good to absorption of human body, and mouthfeel is sweet after chewing; Adopt 3,5-dinitrosalicylic acid (DNS) method, and direct titrimetric method and permanganimetric method among GB/T 5009.7-2003, the GB/T 5009.7-1985.
Expansion rate, water absorption rate are reflection rice grain of rice forms, elasticity, and profile, the overall target of retentiveness, the water absorption rate of rice is big more, and expansion rate is more little, and cooked rice quality is (profile is more attractive in appearance for full grains, good springiness, and retentiveness is good) better.The water absorption rate gravimetric detemination; Expansion rate adopts volumetric method to measure.
Hardness is reflection rice chewiness index, and numerical value has chewiness preferably in suitable scope, and generally needs and viscosity are weighed the reflection rice mouthfeel simultaneously.With on the occasion of reflection, numerical value high rigidity more is big more in the matter structure is measured.Measure with Britain Stable Micro System matter structure analytical standard.
Viscoplasticity also is the index of reflection rice chewiness, mainly is that rice is chewed soft degree in mouth, and with the negative value reflection, absolute value rice viscoplasticity more is big more in the matter structure is measured.Its viscoplasticity and viscosity are weighed the chewiness of rice simultaneously, have both needed soft glutinous mouthfeel, just are the so-called strength of chewing with certain rigidity simultaneously.Measure with Britain Stable Micro System matter structure analytical standard.
Hedonic scoring system: the evaluation group that forms by 5-10 people, judge non-smoking in preceding 1 hour, live on air, can drink water, gargle before judging, the personnel of judging must not smear cosmetics or the articles for use of obvious smell are arranged, be not under hunger or the satiety state, color, form to rice are carried out, and based on smell and flavour, open the aluminium lid while hot, judge the smell of rice, observe the color and luster and the surface structure of rice then, chew and judge flavour, good each index of record is on the sensory evaluation table.
The method of determining soak time t and default soaking temperature K comprises
(1.1), different rice grain patterns are crossed under the soak time t that determines, after changing different default soaking temperature K, carry out boiling under the control program condition such as be warming up to rapidly in the boiling of same pot and identical heating that boiling keeps in boiling, the pot, cook rice over a slow fire after the boiling and compare, boiling finishes the physical and chemical index of rice is measured.The index of measuring has: water absorption rate, expansion rate, hardness, viscosity, the blue value of iodine, reduced sugar, organoleptic indicator, and provide each index by table 7-1, table 7-2 and judge, select optimum default soaking temperature K.K＝40-85℃
| Evaluation index | Value range | The representative amount | Remarks |
| Water absorption rate | 210%～250% | Value increases, and cooked rice quality rises | |
| Expansion rate | 145%～190% | Too high, the low excessively cooked rice quality that all makes descends | During calculating, the actual volume of the rice that records with drainage is represented |
| Hardness | 2000-3000g | This scope is the moderate value of hardness, and＞3000 is hard rice, and＜2000 is soft rice | Measure by TA |
| Viscosity | 60-200g | With hardness certain correlation is arranged | Measure by TA |
| Iodine indigo plant | 0.20～0.45 | Value increases, and cooked rice quality descends. | This index is a dimensionless unit, represents with absorbance under the specified conditions |
| Reduced sugar | 0.20～0.50mg/g | Value increases, and cooked rice quality rises |
Table 7-1 is a rice physics and chemistry evaluation index
| Project | Standards of grading |
| Smell | Strong rice aroma |
| Fragrance is general | |
| The rice of giving birth to flavor, rice bran flavor are arranged | |
| Flavour | The fragrant and sweet flavour of rice |
| Fragrant and sweet flavor is general | |
| Slight tart flavour | |
| Color and luster | Gloss is normal |
| Obfuscation, burnt hair, tarnish | |
| Dark yellow | |
| Grain of rice surface structure | Normally, tight |
| Blooming appears in the grain of rice, and fracture is loose | |
| Palatability | Soft flexible |
| Soft slightly or hard slightly | |
| The rice grain thickness, conglomeration or have slightly half-cooked | |
| Cold meal quality | The rice grain softness, no conglomeration |
| It is serious to bring back to life, and chews hard |
Table 7-2 is a rice organoleptic attribute evaluation index
(1.2), different rice grain patterns are crossed under the above-mentioned default soaking temperature K that has determined, after changing soak time t, be warming up to rapidly in identical pot, with identical heating under the control program condition that boiling keeps, boiling is cooked rice over a slow fire later in boiling, the pot and carry out boiling relatively, boiling finishes the physical and chemical index of rice is measured.The index of measuring has: water absorption rate, expansion rate, hardness, viscosity, the blue value of iodine, reduced sugar, organoleptic indicator, and provide each index by table 7-1, table 7-2 and judge, select optimum soak time t.Between t1=3min shown in Fig. 2 and t2=10min.
(1.3), temperature and time that step (1.1) and step (1.2) are determined, time and temperature two factors are carried out quadrature.Such as: determine that temperature is 60 degree, so next will contrast with 60 degree other temperature in the certain limit and spend etc. that the time such as can select 1 minute, 3 minutes, 5 minutes, 7 minutes, 10 minutes at varying level as 40 degree, 50 degree, 70.By combination carry out same in pot, identical heating be warming up to rapidly that boiling keeps in boiling, the pot, under the control program condition of cooking rice over a slow fire after the boiling, measure rice water absorption rate, expansion rate, hardness, viscosity, the blue value of iodine, reduced sugar, organoleptic indicator after the boiling, providing each index by table 7-1, table 7-2 judges, consider the otherness of each meter kind suction back boiling simultaneously, by the combination of default soaking temperature K of the optimum of relatively choosing each meter kind and soak time t.Fig. 3, Fig. 4, Fig. 5, Fig. 6 are the performance plot of the best suction temperature and time of variant rice kind.Corresponding each meter specific character parameter:
Optimum temperature limits/time period is soaked in the suction of K3, K4/t3 north rice district circle rice (northeast rice, northeast scented rice etc.).K3＝60℃、K4＝40℃、t3＝3-8min。Physical and chemical index is listed as table 7-1.The organoleptic indicator is listed as table 7-2;
The suction of K5, region, middle reaches, K6/t4 the Changjiang river long-grained nonglutinous rice (ground long-grained nonglutinous rice and hybridization long-grained nonglutinous rices such as Hubei, Hunan) soak the optimum temperature limits/with the time; K5=80 ℃, K6=55 ℃, t4=6-10min.Physical and chemical index is listed as table 7-1.The organoleptic indicator is listed as table 7-2;
Optimum temperature limits/time period is soaked in the suction of K7, K8/t5 THE LOWER YANGTZE VALLEY region hybridization rice (ground long-grained nonglutinous rice and hybridization long-grained nonglutinous rices such as Jiangsu, Zhejiang, Anhui); K7=65 ℃, K8=85 ℃, t5=6-12min.Physical and chemical index is listed as table 7-1.The organoleptic indicator is listed as table 7-2;
Optimum temperature limits/time period is soaked in the suction of K9, K10/t6 scented rice (Chinese scented rice, THAI Fragrant rice etc.); K9=65 ℃, K10=85 ℃, t6=8-15min.Physical and chemical index is listed as table 7-1.The organoleptic indicator is listed as table 7-2.
T is for being heated to the default minimum limit value elapsed time of soaking temperature K of suction, T=6-25min.
(1.4), determine good suitable suction temperature and suction soak time after, the mouthfeel of each meter kind is regulated, be the difference on the outstanding mouthfeel.Hard mouthfeel differs nearly 400 gradient and can distinguish sensory difference substantially in soft on hardness.Concrete physical and chemical index such as 7-1 are listed, and the organoleptic indicator is listed as table 7-2.
Specify Fig. 3-Fig. 6:
Fig. 3 is the performance plot of the best suction temperature and time of northern rice district circle rice (hard mouthfeel in soft):
K3 is the ceiling value of the temperature range of soaking among the figure; K4 is the lower limit of soaking temperature; Time T covers pot cover for to put into a pot body from the user, and timing begins the elapsed time to K4 temperature institute, T=6-25min after the heater.
By heating process T, allow temperature in K3, K4 temperature range, soak t3 after the time, by this immersion process, heat and be warming up to the boiling rice process that boiling keeps, boiling is cooked rice over a slow fire later in boiling, the pot rapidly, rice district, the north circle rice rice water absorption rate, expansion rate, hardness, viscosity, the blue value of iodine, reduced sugar, organoleptic indicator after boiling all can cook the good rice of outward appearance quality in the suitableeest scope of table 7-1, listed each physical and chemical index of table 7-2.Select by mouthfeel simultaneously, the user can be moderate by the mouthfeel selection of own hobby, mouthfeel is soft, the hard rice of mouthfeel.
The performance plot of the best suction temperature and time of region, middle reaches, Fig. 4 the Changjiang river hybridization rice (hard mouthfeel in soft):
K5 is the ceiling value of the temperature range of soaking among the figure; K6 is the lower limit of soaking temperature; Time T covers pot cover for to put into a pot body from the user, and timing begins the elapsed time to K6 temperature institute, T=6-25min after the heater.
By the heating process T time, allow temperature maintenance in K6, K5 temperature range, soak t4 after the time, by this immersion process, heat and be warming up to the boiling rice process that boiling keeps, boiling is cooked rice over a slow fire later in boiling, the pot rapidly, rice district, the north circle rice rice water absorption rate, expansion rate, hardness, viscosity, the blue value of iodine, reduced sugar, organoleptic indicator after boiling all can cook the good rice of outward appearance quality in the suitableeest scope of table 7-1, listed each physical and chemical index of table 7-2.Select by mouthfeel simultaneously, the user can be moderate by the mouthfeel selection of own hobby, mouthfeel is soft, the hard rice of mouthfeel.
The performance plot of the best suction temperature and time of Fig. 5 THE LOWER YANGTZE VALLEY region hybridization rice (hard mouthfeel in soft):
K7 is the ceiling value of the temperature range of soaking among the figure; K8 is the lower limit of soaking temperature; Time T covers pot cover for to put into a pot body from the user, and timing begins the elapsed time to K8 temperature institute, T=6-25min after the heater.
By the heating process T time, allow temperature maintenance in K8, K7 temperature range, soak t5 after the time, by this immersion process, heat and be warming up to the boiling rice process that boiling keeps, boiling is cooked rice over a slow fire later in boiling, the pot rapidly, THE LOWER YANGTZE VALLEY region hybridization rice rice water absorption rate, expansion rate, hardness, viscosity, the blue value of iodine, reduced sugar, organoleptic indicator after boiling all can cook the good rice of outward appearance quality in the suitableeest scope of table 7-1, listed each physical and chemical index of table 7-2.Select by mouthfeel simultaneously, the user can be moderate by the mouthfeel selection of own hobby, mouthfeel is soft, the hard rice of mouthfeel.
The performance plot of the best suction temperature and time of Fig. 6 scented rice (hard mouthfeel in soft):
K9 is the ceiling value of the temperature range of soaking among the figure; K10 is the lower limit of soaking temperature; Time T covers pot cover for to put into a pot body from the user, and timing begins to institute's elapsed time between K8 and the K7 temperature, T=6-25min after the heater.
By heating through the T time, allow temperature maintenance in K10, K9 temperature range, soak t6 after the time, by this immersion process, heat and be warming up to the boiling rice process that boiling keeps, boiling is cooked rice over a slow fire later in boiling, the pot rapidly, scented rice rice water absorption rate, expansion rate, hardness, viscosity, the blue value of iodine, reduced sugar, organoleptic indicator after boiling all can cook the good rice of outward appearance quality in the suitableeest scope of table 7-1, listed each physical and chemical index of table 7-2.Select by mouthfeel simultaneously, the user can be moderate by the mouthfeel selection of own hobby, mouthfeel is soft, the hard rice of mouthfeel.
Claims (7)
1, a kind of control method for boiling rice with electric cooker is characterized in that: described control method for boiling may further comprise the steps:
(1), plant and mouthfeel is determined soak time t and default soaking temperature K according to different rice, wherein, t=3-15min, K=40-85 ℃;
(2), start heater, behind the elapsed time T, T=6-25min reaches default soaking temperature K up to the soaking temperature that records, reaching picks up counting behind the default soaking temperature K is t;
(3), reach predetermined soak time t after, according to the program of setting, boiling keeps in the boiling that heats up, the pot, boiling cooks rice over a slow fire later.
2, control method for boiling rice with electric cooker as claimed in claim 1 is characterized in that: in the described step (1), determine that the method for soak time t and default soaking temperature K may further comprise the steps:
(1.1), different rice grain patterns are crossed after the soak time t that determines changes different default soaking temperature K, in the boiling of same pot, through T=6-25min in the time, and identical heating is warming up to rapidly and carries out boiling under the control program conditions such as boiling keeps in boiling, the pot, boiling is cooked rice over a slow fire later and compare, boiling finishes the physical and chemical index of rice is measured, the index of measuring has: water absorption rate, expansion rate, hardness, viscosity, the blue value of iodine, reduced sugar, organoleptic indicator judge by default indication range, select optimum default soaking temperature K;
(1.2), different rice grain patterns are crossed under the above-mentioned default soaking temperature K that has determined, after changing soak time t, in identical pot, pass through T=6-25min in the time, be warming up to rapidly under the control program condition that boiling keeps, boiling is cooked rice over a slow fire later in boiling, the pot with identical heating and carry out boiling relatively, boiling finishes the physical and chemical index of rice is measured; The index of measuring has: water absorption rate, expansion rate, hardness, viscosity, the blue value of iodine, reduced sugar, organoleptic indicator judge by default indication range, select optimum soak time t;
(1.3), with step (1.1) and definite soak time t and the default soaking temperature K of step (1.2), soak time t and default soaking temperature K two factors are carried out Orthogonal Composite, carry out same interior pot by combination, T=6-25min is in the time for process, identical heating is warming up to boiling rapidly, boiling keeps in the pot, under the control program condition that boiling is cooked rice over a slow fire later, measure the rice water absorption rate after the boiling, expansion rate, hardness, viscosity, the blue value of iodine, reduced sugar, the organoleptic indicator judges by default indication range, consider the otherness of each meter kind suction back boiling simultaneously, optimum soaking temperature K by relatively choosing each meter kind and the combination of soak time t.
3, control method for boiling rice with electric cooker as claimed in claim 2 is characterized in that: in the described step (1), described mouthfeel comprises soft mouthfeel, middle mouthfeel and hard mouthfeel, and the method for described definite soak time and soaking temperature also comprises:
(1.4), determine good suitable suction temperature and suction soak time after, the mouthfeel of each meter kind is regulated, soft mouthfeel, middle mouthfeel and hard mouthfeel differ 400 gradient on hardness.
4, as claim 2 or 3 described control method for boiling rice with electric cooker, it is characterized in that: in the described step (1), be the ceiling value of the temperature range of soaking for the best suction of northern rice district circle rice temperature and time deterministic process: K3; K4 is the minimum limit value of soaking temperature; Time T is for to put into a pot body from the user, cover pot cover, timing begins the elapsed time to K4 temperature institute after the heater, by heating through T in the time, allow temperature in K4, K3 temperature range, soak t3 after the time, after the round rice grain pattern in northern rice district is crossed this immersion process, heat the boiling rice process that being warming up to boiling maintenance in boiling, the pot rapidly, seething with excitement and cook rice over a slow fire later, cook back rice listed each physical and chemical index all in the suitableeest scope, can cook all good rice of outward appearance quality.
5, as claim 2 or 3 described control method for boiling rice with electric cooker, it is characterized in that: in the described step (1), the best suction of region, middle reaches, the Changjiang river hybridization rice temperature and time deterministic process: K5 is the ceiling value of the temperature range of soaking; K6 is the lower limit of soaking temperature; Time T covers pot cover for to put into a pot body from the user, and timing begins the elapsed time to K6 temperature institute after the heater; By heating through T in the time, allow temperature in K6, K5 temperature range, soak t4 after the time, region, middle reaches, the Changjiang river hybridization rice grain pattern is crossed this immersion process, heat and be warming up to the boiling rice process that boiling keeps, boiling is cooked rice over a slow fire later in boiling, the pot rapidly, cook back rice listed each physical and chemical index all in the suitableeest scope, can cook all good rice of outward appearance quality.
6, as claim 2 or 3 described control method for boiling rice with electric cooker, it is characterized in that: in the described step (1), the best suction of THE LOWER YANGTZE VALLEY region hybridization rice temperature and time deterministic process: K7 is the ceiling value of the temperature range of soaking; K8 is the lower limit of soaking temperature; Time T covers pot cover for to put into a pot body from the user, and timing begins the elapsed time to K8 temperature institute after the heater; By the heating process T time, allow temperature in K8, K7 temperature range, soak t5 after the time, THE LOWER YANGTZE VALLEY region hybridization rice grain pattern is crossed this immersion process, heat and be warming up to the boiling rice process that boiling keeps, boiling is cooked rice over a slow fire later in boiling, the pot rapidly, cook back rice listed each physical and chemical index all in the suitableeest scope, can cook all good rice of outward appearance quality.
7, as claim 2 or 3 described control method for boiling rice with electric cooker, it is characterized in that: in the described step (1), definite process of the best suction of scented rice temperature and time: K9 is the ceiling value of the temperature range of soaking; K10 is the lower limit of soaking temperature; Time T covers pot cover for to put into a pot body from the user, and timing begins the elapsed time to K10 temperature institute after the heater; By heating through T in the time, allow temperature in K10, K9 temperature range, soak t6 after the time, scented rice is by this immersion process, heat and be warming up to the boiling rice process that boiling keeps, boiling is cooked rice over a slow fire later in boiling, the pot rapidly, cook back rice listed each physical and chemical index all in the suitableeest scope, can cook all good rice of outward appearance quality.
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