CN101243842B - Control method for boiling rice with electric cooker - Google Patents
Control method for boiling rice with electric cooker Download PDFInfo
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- CN101243842B CN101243842B CN2008100611300A CN200810061130A CN101243842B CN 101243842 B CN101243842 B CN 101243842B CN 2008100611300 A CN2008100611300 A CN 2008100611300A CN 200810061130 A CN200810061130 A CN 200810061130A CN 101243842 B CN101243842 B CN 101243842B
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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 the people in modern 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, technological 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 accomplish the process of cooking.
Therefore need each factor that influence rice be studied through 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 make and taking all factors into consideration simultaneously different rice kinds, suitable temperature, time.Absorbent time is long, and the long needs that satisfy not 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 present invention provides a kind of temperature and time that soaks water absorption course of controlling, and satisfies 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 confirmed soak time t and preset soaking temperature K according to different rice, wherein, t=3-15min, K=40-85 ℃;
(2), start well heater, behind the elapsed time T, T=6-25min reaches preset soaking temperature K up to the soaking temperature that records, and reaches that timing is t behind the preset 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), confirm that the method for soak time t and preset soaking temperature K may further comprise the steps:
(1.1), different rice grain patterns are crossed after the soak time t that confirms changes different preset 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-intake rate, expansivity, hardness, viscosity, the blue value of iodine, reducing sugar, organoleptic indicator; List each indication range by table 7-1, table 7-2 and judge, select optimum preset soaking temperature K;
(1.2), different rice grain patterns are crossed under the above-mentioned preset soaking temperature K that has confirmed; After changing soak time; In identical pot, with identical heating, 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 and carry out boiling relatively, boiling finishes the physical and chemical index of rice is measured; The index of measuring has: water-intake rate, expansivity, hardness, viscosity, the blue value of iodine, reducing 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 preset soaking temperature K and the soak time t of step (1.2); Preset soaking temperature K and soak time t two factors are carried out Orthogonal Composite; Through 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; Mensuration rice water-intake rate, expansivity, hardness, viscosity, the blue value of iodine, reducing sugar, organoleptic indicator list each indication range judgement by table 7-1, table 7-2 after the boiling; Consider the otherness of each meter kind suction back boiling simultaneously, through the combination of preset 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); Said mouthfeel comprises soft mouthfeel, middle mouthfeel and hard mouthfeel; The method of said definite soak time t and preset 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; Through 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 being 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 listed each physical and chemical index of back rice all in the righttest 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; Through 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 being 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 listed each physical and chemical index of back rice all in the righttest 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; Through 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 being 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 listed each physical and chemical index of back rice all in the righttest 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; Through the heating process T time; Temperature is soaked t6 after the time in K10, K9 temperature range; Scented rice is through this immersion process; Heat and being 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 listed each physical and chemical index of back rice all in the righttest 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 technological 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).
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 confirmed soak time t and preset soaking temperature K according to different rice, wherein, t=3-15min, K=40-85 ℃;
(2), start well heater, behind the elapsed time T, T=6-25min reaches preset soaking temperature K up to the soaking temperature that records, and picks up counting after reaching preset 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), confirm that the method for soak time t and preset soaking temperature K may further comprise the steps:
(1.1), different rice grain patterns are crossed after the soak time t that confirms changes different preset 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; Each indication range judgement by preset sees Table 7-1, table 7-2, selects optimum preset soaking temperature K;
(1.2), different rice grain patterns are crossed under the above-mentioned preset soaking temperature K that has confirmed; After changing soak time; In identical pot, with identical heating, 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 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 preset indication range judgement; Select optimum soak time t;
(1.3), with step (1.1) and definite preset soaking temperature K and the soak time t of step (1.2); Preset soaking temperature K and soak time t two factors are carried out Orthogonal Composite; Through 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-intake rate, expansivity, hardness, viscosity, the blue value of iodine, reducing sugar, organoleptic indicator after the boiling, judge by each preset indication range and see table 7-1, table 7-2; Consider the otherness of each meter kind suction back boiling simultaneously, through the combination of preset soaking temperature K of the optimum of relatively choosing each meter kind and soak time t.
In the described step (1); Said mouthfeel comprises soft mouthfeel, middle mouthfeel and hard mouthfeel; The method of said definite soak time t and preset 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;
Well heater, through 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 when the internal temperature of meal pot reaches optimum temperature, interrupting the power supply to well heater, and is lower than at the temperature sensor on bottom, the top that setting stews to meal down heats in limited time;
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 vent 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 explains that free starch is few, and starch gelatinization is abundant; Adopt the blue colourimetry of iodine, partial reference GB/T 15683-1995 and German BMA company standard.
The reducing sugar of present embodiment has reflected that starch can and utilize degree by the speed of human consumption absorption, and human body gets into blood to digesting and assimilating with the glucose form of rice, and energy is provided.The high relatively then rice of reducing sugar is good to absorption of human body, and mouthfeel is sweet after chewing; Adopt 3,5-dinitrosalicylic acid (DNS) method reaches direct titrimetric method and permanganimetric method among GB/T 5009.7-2003, the GB/T 5009.7-1985.
Expansivity, water-intake rate are reflection rice grain of rice forms, elasticity, and profile, the overall target of retentiveness, the water-intake rate of rice is big more, and expansivity is more little, and cooked rice quality is (profile is more attractive in appearance for full grains, good springiness, and retentiveness is good) better.Water-intake rate is used gravimetric determination; Expansivity 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.
Viscoelasticity 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 viscoelasticity more is big more in the matter structure is measured.Its viscoelasticity 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: by the evaluation group that 5-10 people forms, 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, and are not under hunger or the satiety state, and color, the form of rice are carried out; With smell and flavour is main, opens the aluminium lid while hot, judges 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 confirming soak time t and preset soaking temperature K comprises
(1.1), different rice grain patterns are crossed under the soak time t that confirms; After changing different preset 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-intake rate, expansivity, hardness, viscosity, the blue value of iodine, reducing sugar, organoleptic indicator, and provide each index by table 7-1, table 7-2 and judge, select optimum preset soaking temperature K.K＝40-85℃
Table 7-1 is a rice physics and chemistry evaluation index
Table 7-2 is a rice organoleptic attribute evaluation index
(1.2), different rice grain patterns are crossed under the above-mentioned preset soaking temperature K that has confirmed; After changing soak time t; In identical pot, with identical heating, 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 and carry out boiling relatively, boiling finishes the physical and chemical index of rice is measured.The index of measuring has: water-intake rate, expansivity, hardness, viscosity, the blue value of iodine, reducing 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 confirmed, time and temperature two factors are carried out quadrature.Such as: confirm 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 like 40 degree, 50 degree, 70.Through 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-intake rate, expansivity, hardness, viscosity, the blue value of iodine, reducing 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, through the combination of preset 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 like table 7-1.The organoleptic indicator is listed like 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 like table 7-1.The organoleptic indicator is listed like 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 like table 7-1.The organoleptic indicator is listed like 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 like table 7-1.The organoleptic indicator is listed like table 7-2.
T is for being heated to the preset minimum limit value elapsed time of soaking temperature K of suction, T=6-25min.
(1.4), confirm 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 basically in soft on hardness.Concrete physical and chemical index such as 7-1 are listed, and the organoleptic indicator is listed like 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.
Through heating process T; Let temperature in K3, K4 temperature range, soak t3 after the time; Through this immersion process; Heat the boiling rice process that is warming up to boiling maintenance in boiling, the pot rapidly, seethes with excitement and cook rice over a slow fire later, northern rice district circle rice rice water-intake rate, expansivity, hardness, viscosity, iodine indigo plant value, reducing sugar, organoleptic indicator after boiling all can cook the good rice of outward appearance quality in the righttest scope of showing 7-1, listed each physical and chemical index of table 7-2.Select through 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.
Through the heating process T time; Let temperature maintenance in K6, K5 temperature range, soak t4 after the time; Through this immersion process; Heat the boiling rice process that is warming up to boiling maintenance in boiling, the pot rapidly, seethes with excitement and cook rice over a slow fire later, northern rice district circle rice rice water-intake rate, expansivity, hardness, viscosity, iodine indigo plant value, reducing sugar, organoleptic indicator after boiling all can cook the good rice of outward appearance quality in the righttest scope of showing 7-1, listed each physical and chemical index of table 7-2.Select through 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.
Through the heating process T time; Let temperature maintenance in K8, K7 temperature range, soak t5 after the time; Through this immersion process; Heat the boiling rice process that is warming up to boiling maintenance in boiling, the pot rapidly, seethes with excitement and cook rice over a slow fire later, THE LOWER YANGTZE VALLEY region hybridization rice rice water-intake rate, expansivity, hardness, viscosity, iodine indigo plant value, reducing sugar, organoleptic indicator after boiling all can cook the good rice of outward appearance quality in the righttest scope of showing 7-1, listed each physical and chemical index of table 7-2.Select through 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.
Through heating through the T time; Let temperature maintenance in K10, K9 temperature range, soak t6 after the time; Through this immersion process; Heat and being 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-intake rate, expansivity, hardness, viscosity, the blue value of iodine, reducing sugar, organoleptic indicator after boiling all can cook the good rice of outward appearance quality in the righttest scope of table 7-1, listed each physical and chemical index of table 7-2.Select through mouthfeel simultaneously, the user can be moderate by the mouthfeel selection of own hobby, mouthfeel is soft, the hard rice of mouthfeel.
Claims (5)
1. control method for boiling rice with electric cooker, it is characterized in that: said control method for boiling may further comprise the steps:
(1), plant and mouthfeel is confirmed soak time t and preset soaking temperature K according to different rice, wherein, t=3-15min, K=40-85 ℃;
(2), start well heater, behind the elapsed time T, T=6-25min reaches preset soaking temperature K up to the soaking temperature that records, reaching picks up counting behind the preset 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;
In the described step (1), confirm that the method for soak time t and preset soaking temperature K may further comprise the steps:
(1.1), different rice grain patterns are crossed after the soak time t that confirms changes different preset soaking temperature K; In the boiling of same pot, through T=6-25min in the time; And carry out boiling under identical heating is warming up to rapidly boiling keeps in boiling, the pot, boiling is cooked rice over a slow fire the later control program condition and compare; Boiling finishes the physical and chemical index of rice is measured; The index of measuring has: water-intake rate, expansivity, hardness, viscosity, the blue value of iodine, reducing sugar, organoleptic indicator judge by preset indication range, select optimum preset soaking temperature K;
(1.2), different rice grain patterns are crossed under the above-mentioned preset soaking temperature K that has confirmed; 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-intake rate, expansivity, hardness, viscosity, the blue value of iodine, reducing sugar, organoleptic indicator judge by preset indication range, select optimum soak time t;
(1.3), with step (1.1) and definite soak time t and the preset soaking temperature K of step (1.2); Soak time t and preset soaking temperature K two factors are carried out Orthogonal Composite; Through combination carry out same in pot, through T=6-25min in the time, 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-intake rate, expansivity, hardness, viscosity, the blue value of iodine, reducing sugar, organoleptic indicator after the boiling by preset indication range judgement; Consider the otherness of each meter kind suction back boiling simultaneously, optimum soaking temperature K through relatively choosing each meter kind and the combination of soak time t;
In the described step (1), said mouthfeel comprises soft mouthfeel, middle mouthfeel and hard mouthfeel, and the method for said definite soak time and soaking temperature also comprises:
(1.4), confirm good suitable soak time t and preset soaking temperature K after, the mouthfeel of each meter kind is regulated, soft mouthfeel, middle mouthfeel and hard mouthfeel differ the gradient of 400g on hardness.
2. control method for boiling rice with electric cooker as claimed in claim 1 is characterized in that: in the described step (1), be the ceiling value of temperature range of immersion for the optimum soaking temperature of northern rice district circle rice and soak time deterministic process: K3; K4 is the minimum limit value 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 after the heater; Through heating through T in the time; Let 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 listed each physical and chemical index of back rice all in the righttest scope, can cook all good rice of outward appearance quality.
3. control method for boiling rice with electric cooker as claimed in claim 1 is characterized in that: in the described step (1), the optimum soaking temperature of region, middle reaches, the Changjiang river hybridization rice and soak time deterministic process: K5 are the ceiling values of the temperature range of immersion; 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; Through heating through T in the time; Let 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 the boiling rice process that is warming up to boiling maintenance in boiling, the pot rapidly, seethes with excitement and cook rice over a slow fire later, cook listed each physical and chemical index of back rice, can cook all good rice of outward appearance quality all in the righttest scope.
4. control method for boiling rice with electric cooker as claimed in claim 1 is characterized in that: in the described step (1), the optimum soaking temperature of THE LOWER YANGTZE VALLEY region hybridization rice and soak time deterministic process: K7 are the ceiling values of the temperature range of immersion; 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; Through the heating process T time; Let 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 the boiling rice process that is warming up to boiling maintenance in boiling, the pot rapidly, seethes with excitement and cook rice over a slow fire later, cook listed each physical and chemical index of back rice, can cook all good rice of outward appearance quality all in the righttest scope.
5. control method for boiling rice with electric cooker as claimed in claim 1 is characterized in that: in the described step (1), definite process of the optimum soaking temperature of scented rice and soak time: K9 is the ceiling value of the temperature range of immersion; 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; Through heating through T in the time; Let temperature in K10, K9 temperature range, soak t6 after the time; Scented rice is through this immersion process; Heat the boiling rice process that is warming up to boiling maintenance in boiling, the pot rapidly, seethes with excitement and cook rice over a slow fire later, cook listed each physical and chemical index of back rice, can cook all good rice of outward appearance quality all in the righttest scope.
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| CN2008100611300A CN101243842B (en) | 2008-03-10 | 2008-03-10 | Control method for boiling rice with electric cooker |
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| CN2008100611300A CN101243842B (en) | 2008-03-10 | 2008-03-10 | Control method for boiling rice with electric cooker |
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