CN102293584B - Electric pressure cooker for finely cooking rice and control method thereof - Google Patents
Electric pressure cooker for finely cooking rice and control method thereof Download PDFInfo
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Abstract
The invention discloses an electric pressure cooker for finely cooking rice and a control method thereof. The electric pressure cooker for finely cooking rice comprises a cover body, a cooker body, an inner tank, a heating disk, and a control device for controlling the heating disk to heat or stop heating; the control device comprises a soft fire heating process module, a low-temperature water-absorption process module, a medium-temperature water-absorption process module, a big fire heating process module, a sufficient boiling process module and a rick-stewing process module. The control method for finely cooking rice comprises a preparation process, a soft fire heating process, a medium-temperature water-absorption process, a big fire heating process, a sufficient boiling process and a rice-stewing process. In different heating process stages, different control temperatures and heating time are adopted according to the rice characteristics so that each grain of rice can sufficiently absorb water from outside to inside to guarantee the edible quality of the rice grains such as grain form, color, taste, flavor and the like; since the adopted heating manner mainly is an intermittent heating form, the finely cooked rice has better edible quality and contains more nutrient components.
Description
Technical field
The present invention relates to the cooking apparatus technical field, particularly relate to a kind of electric pressure cooking saucepan for smart cooking rice and control method thereof.
Background technology
Rice is to eat in the world one of food that number is maximum, consumption figure is maximum.The edible quality of rice directly affects its consumption on market.The edible quality of rice generally comprises the indexs such as content of outward appearance (as particle shape, color and luster), mouthfeel (as hardness, viscosity, viscosity/hardness ratio), fragrance, flavour and nutritional labeling.The quality of the edible quality of the rice of same kind depends primarily on two large principal elements, the one, the cooking apparatus of rice; The 2nd, the digesting technoloy process of rice.In this two large principal element, the digesting technoloy process plays conclusive effect to the quality of the edible quality of rice.
The technical process of electric pressure cooking saucepan cooking rice of the prior art, be at first that rice and water are put into to the inner bag of electric pressure cooking saucepan according to a certain percentage, then heat rapidly upper the pressure according to preset program, and the pressurize certain hour, finally reaches the well-done purpose of cooking.Yet, this mode of heating of the prior art, because rice and water are heated rapidly and are seethed with excitement in electric pressure cooking saucepan, make dry rice can not fully absorb water at short notice drenched, thereby cause the skin water suction of rice too much, and its internal layer water suction is very few, not water suction even fully, still be in dry state; And externally under the effect of heating, the skin of rice is well-done rapidly, because rice has viscosity, the internal layer of moisture rice more difficult to get access now, cause the grain of rice appearance of the rice after boiling more rotten, and centre is harder, make its outward appearance, mouthfeel and fragrance all poor, product does not have the market competitiveness.
Moreover, abundant vitamin is contained on the top layer of rice, the B same clan vitamin particularly human body played an important role, scientific research finds that the vitamin of most of kinds all can be subject to the impact of temperature, namely along with the rising of temperature, the content of vitamin in rice is more and more lower, and wherein, running off the fastest is exactly B same clan vitamin.According to digesting technoloy method of the prior art, after on electric pressure cooking saucepan, pressing, pressure all is greater than 30KPA basically, temperature in pot under high pressure reaches 110 ° of C left and right usually, therefore, if, with digesting technoloy method of the prior art cooking rice in the common voltage power pot of HTHP like this, be difficult to guarantee that vitamin is not destroyed and runs off.
Therefore, for improving the edible quality of rice, and the loss of avoiding its nutritional labeling, need badly a kind of electric pressure cooking saucepan for smart cooking rice and control method thereof are provided.
Summary of the invention
The object of the invention is to avoid weak point of the prior art and a kind of electric pressure cooking saucepan for smart cooking rice is provided, adopt this electric pressure cooking saucepan essence cooking rice can improve the edible quality of rice, and avoid its nutrient loss, improve simultaneously the competitiveness of product.
Another object of the present invention is to avoid weak point of the prior art and a kind of edible quality that can improve rice is provided, and avoid the control method for smart cooking rice of its nutrient loss.
Purpose of the present invention is achieved through the following technical solutions:
The invention provides a kind of electric pressure cooking saucepan for smart cooking rice, include lid, pot body, inner bag, heat-generating disc, and the control device of controlling described jug with heating disk and stopped heating, described lid is arranged at the top of described pot body, and is connected with described pot body, described inner bag is arranged in described pot body, described heat-generating disc is arranged at the below of described inner bag, and the middle part of described heat-generating disc is provided with temperature sensing device, and described temperature sensing device is electrically connected to described control device, wherein
Described control device includes little fiery heating process module, low temperature water suction process module, middle temperature absorb water process module, big fire heating process module, fully seethe with excitement process module and the process module of cooking rice over a slow fire;
Press and be arranged at described pot external body, and the operated key be electrically connected to described control device enters the boiling pattern, the described heat-generating disc of described little fiery heating process module controls is to described inner bag intermittent-heating, in described temperature sensing device detects described pot body temperature reach described boiling control program default first while controlling temperature K1, described low temperature water suction process module is controlled described heat-generating disc to described inner bag intermittent-heating, in described temperature sensing device detects described pot body temperature reach described boiling control program default second while controlling temperature K2, described middle temperature water suction process module is controlled described heat-generating disc to described inner bag intermittent-heating, in described temperature sensing device detects described pot body temperature reach described boiling control program default the 3rd while controlling temperature K3, the described heat-generating disc of described big fire heating process module controls is to described inner bag total power laser heating, in described temperature sensing device detects described pot body temperature reach described boiling control program default the 4th while controlling temperature K4, described abundant boiling process module is controlled described heat-generating disc to described inner bag intermittent-heating, in described temperature sensing device detects described pot body temperature reach described boiling control program default the 5th while controlling temperature K5, the described process module of cooking rice over a slow fire control described heat-generating disc to described inner bag intermittent-heating 10～12 min after, described control device is controlled described heat-generating disc stopped heating,
Wherein, described abundant boiling process module is controlled the steam that described heat-generating disc produces described inner bag intermittent-heating, discharges by the float valve opening communicated with the external world arranged on described lid; The described heat-generating disc of described little fiery heating process module controls is 10～13 min to the time of described inner bag intermittent-heating; The described heat-generating disc of described low temperature water suction process module control is 5～8min to the time of described inner bag intermittent-heating; The described heat-generating disc of described middle temperature water suction process module control is 6～7 min to the time of described inner bag intermittent-heating; The described heat-generating disc of described big fire heating process module controls is 4～7 min to the time of described inner bag total power laser heating; The described heat-generating disc of described abundant boiling process module control is 5～8 min to the time of described inner bag intermittent-heating.
Preferably,
Described the first control temperature K1 is 41 ℃～47 ℃, and described the second control temperature K2 is 49 ℃～55 ℃, and described the 3rd control temperature K3 is 60 ℃～66 ℃, and described the 4th control temperature K4 is 90 ℃～96 ℃, and described the 5th control temperature K5 is 100 ℃.
Preferably,
Described the first control temperature K1 is 43 ℃～45 ℃, and described the second control temperature K2 is 51 ℃～53 ℃, and described the 3rd control temperature K3 is 62 ℃～64 ℃, and described the 4th control temperature K4 is 92 ℃～94 ℃.
Preferably,
Described the first control temperature K1 is 44 ℃, and described the second control temperature K2 is 52 ℃, and described the 3rd control temperature K3 is 63 ℃, and described the 4th control temperature K4 is 93 ℃.
The present invention also provides a kind of control method for smart cooking rice, comprises the following steps successively:
Step 1, preparatory process: rice and appropriate water are put into to the inner bag of electric pressure cooking saucepan, covered pot cover, the push key enters the boiling pattern, and the control device of described electric pressure cooking saucepan is controlled described electric pressure cooking saucepan and is started heating; Wherein, in described boiling control program, default the first control temperature K1, second that limits described electric pressure cooking saucepan kettle temperature controls temperature K2 respectively, the 3rd control temperature K3, the 4th controls temperature K4 and the 5th and controls temperature K5;
Preferably,
In the little fiery heating process of described step 2, adopt the intermittent heating to be specially: to adopt heating a period of time T1, intermittently stop a period of time T2, successively repeatedly until kettle temperature is heated to K1 from room temperature;
In the low temperature water suction operation of described step 3, adopt the intermittent heating to be specially: to adopt heating a period of time T3, intermittently stop a period of time T4, successively repeatedly until kettle temperature is heated to K2 from K1;
In the middle temperature water suction operation of described step 4, adopt the intermittent heating to be specially: to adopt heating a period of time T5, intermittently stop a period of time T6, successively repeatedly until kettle temperature is heated to K3 from K2;
In the abundant boiling operation of described step 6, adopt the intermittent heating to be specially: to adopt heating a period of time T7, intermittently stop a period of time T8, successively repeatedly until kettle temperature is heated to K5 from K4;
In the operation of cooking rice over a slow fire of described step 7, adopt the intermittent heating to be specially: to adopt the mode of heating that heats a period of time T9, intermittently stops a period of time T10, after repeatedly keeping 10～12 min successively, the control device of described electric pressure cooking saucepan is controlled described electric pressure cooking saucepan stopped heating;
Wherein, in the input power of the setting of described time T 1, T2, T3, T4, T5, T6, T7, T8, T9, T10 and described electric pressure cooking saucepan and described electric pressure cooking saucepan, hold the capacity of thing relevant.
Preferably,
Maintain 11～12 min the heat time heating time of the little fiery heating process of described step 2; Maintain 6～7min the heat time heating time of the low temperature water suction operation of described step 3; Maintain 7～8 min the heat time heating time of the middle temperature water suction operation of described step 4; Maintain 5～6 min the heat time heating time of the big fire heating process of described step 5; Maintain 6～7 min the heat time heating time of the abundant boiling operation of described step 6; After the operation of cooking rice over a slow fire of described step 7 kept 11 min, described control device was controlled described electric pressure cooking saucepan stopped heating.
Preferably,
Described the first control temperature K1 is 41 ℃～47 ℃, and described the second control temperature K2 is 49 ℃～55 ℃, and described the 3rd control temperature K3 is 60 ℃～66 ℃, and described the 4th control temperature K4 is 90 ℃～96 ℃, and described the 5th control temperature K5 is 100 ℃.
Preferably,
Described the first control temperature K1 is 43 ℃～45 ℃, and described the second control temperature K2 is 51 ℃～53 ℃, and described the 3rd control temperature K3 is 62 ℃～64 ℃, and described the 4th control temperature K4 is 92 ℃～94 ℃.
Preferably,
Described the first control temperature K1 is 44 ℃, and described the second control temperature K2 is 52 ℃, and described the 3rd control temperature K3 is 63 ℃, and described the 4th control temperature K4 is 93 ℃.
Beneficial effect of the present invention:
A kind of electric pressure cooking saucepan for smart cooking rice of the present invention, include lid, the pot body, inner bag, heat-generating disc, and the control device of controlling jug with heating disk and stopped heating, lid is arranged at the top of pot body, and be connected with the pot body, inner bag is arranged in pot body, heat-generating disc is arranged at the below of inner bag, the middle part of heat-generating disc is provided with temperature sensing device, temperature sensing device is electrically connected to control device, wherein, control device includes little fiery heating process module, low temperature water suction process module, middle temperature water suction process module, big fire heating process module, the process module of fully seething with excitement and the process module of cooking rice over a slow fire, press and be arranged at a pot external body, and the operated key be electrically connected to control device enters the boiling pattern, little fiery heating process module controls heat-generating disc is to the inner bag intermittent-heating, in temperature sensing device detects pot body temperature reach the boiling control program default first while controlling temperature K1, low temperature water suction process module is controlled heat-generating disc to the inner bag intermittent-heating, in temperature sensing device detects pot body temperature reach the boiling control program default second while controlling temperature K2, middle temperature water suction process module is controlled heat-generating disc to the inner bag intermittent-heating, in temperature sensing device detects pot body temperature reach the boiling control program default the 3rd while controlling temperature K3, big fire heating process module controls heat-generating disc is to inner bag total power laser heating, in temperature sensing device detects pot body temperature reach the boiling control program default the 4th while controlling temperature K4, fully the boiling process module is controlled heat-generating disc to the inner bag intermittent-heating, in temperature sensing device detects pot body temperature reach the boiling control program default the 5th while controlling temperature K5, the process module of cooking rice over a slow fire control heat-generating disc to inner bag intermittent-heating 10～12 min after, control device is controlled the heat-generating disc stopped heating, wherein, the process module of fully seething with excitement is controlled the steam that heat-generating disc produces the inner bag intermittent-heating, discharges by the float valve opening communicated with the external world arranged on lid, little fiery heating process module controls heat-generating disc is 10～13 min to the time of inner bag intermittent-heating, low temperature water suction process module control heat-generating disc is 5～8min to the time of inner bag intermittent-heating, middle temperature water suction process module control heat-generating disc is 6～7 min to the time of inner bag intermittent-heating, big fire heating process module controls heat-generating disc is 4～7 min to the time of inner bag total power laser heating, fully boiling process module control heat-generating disc is 5～8 min to the time of inner bag intermittent-heating.Compared with prior art, the control device of electric pressure cooking saucepan of the present invention comprises 6 modules, when start is carried out after the rice essence boils function, the heat of heat-generating disc is passed to the rice in inner bag, temperature sensing device is identified judgement by the CPU that thermal signal feeds back in control device, and control is to the break-make of jug with heating disk, when reaching the default control temperature of each boiling control program, control device switches to next module, in addition, when in pot, coming to life, owing to being intermittent-heating, heat rises slower, the a small amount of steam produced is discharged immediately by the float valve opening, thereby can not make float-controlled valve increase in whole pot, producing sealing and mineralization pressure, thereby avoid pressure to make the ripe rotten mouthfeel preferably that keeps of rice, due to heat balance, make the after-stage only boiled at rice in whole essence is boiled process just produce and be less than the 30KPA minute-pressure, and the duration is extremely short, the shape that can well keep the grain of rice, elasticity and nutritional labeling, make the rice after the control method essence of electric pressure cooking saucepan essence cooking rice of the present invention is boiled have edible quality and nutritional labeling preferably, improved the competitiveness of product in market.
The control method of a kind of electric pressure cooking saucepan essence cooking rice of the present invention, comprise the following steps successively: preparatory process: the inner bag of rice and appropriate water being put into to electric pressure cooking saucepan, cover pot cover, the push key enters the boiling pattern, and the control device of electric pressure cooking saucepan is controlled electric pressure cooking saucepan and started heating; Wherein, in the boiling control program, first of default stop voltage power pot kettle temperature the control temperature K1, second controls temperature K2 respectively, the 3rd control temperature K3, the 4th controls temperature K4 and the 5th and controls temperature K5; Little fiery heating process: adopt the intermittent heating, kettle temperature is heated to K1 from room temperature, maintain 10～13 min the heat time heating time of little fiery heating process; Low temperature water suction operation: adopt the intermittent heating, kettle temperature is heated to K2 from K1, maintain 5～8min the heat time heating time of low temperature water suction operation; Middle temperature water suction operation: adopt the intermittent heating, kettle temperature is heated to K3 from K2, maintain 6～7 min the heat time heating time of middle temperature water suction operation; Big fire heating process: adopt total power laser heating mode, kettle temperature is heated to K4 from K3, maintain 4～7 min the heat time heating time of big fire heating process; Abundant boiling operation: adopt the intermittent heating, kettle temperature is heated to K5 from K4, maintain 5～8 min the heat time heating time of the operation of fully seething with excitement; The operation of cooking rice over a slow fire: adopt the intermittent heating, after keeping 10～12 min, the control device of electric pressure cooking saucepan is controlled the electric pressure cooking saucepan stopped heating.Compared with prior art, the present invention adopts seven steps, from prepare to little fire be heated to low temperature absorb water to temperature absorb water to big fire and be heated to abundant boiling, finally to cooking rice over a slow fire, in the different heating periods, according to the characteristic of rice, adopt different control temperature and heat time heating time, make every rice by outer and inner abundant water suction, guaranteed the edible qualities such as particle shape, color and luster, mouthfeel, fragrance of the grain of rice; And the mode of heating adopted is mainly the batch (-type) mode of heating, heat balance, make the after-stage only boiled at rice in whole essence is boiled process just produce and be less than the 30KPA minute-pressure, and the duration is extremely short, shape, elasticity and the nutritional cost that can well keep the grain of rice, make the rice after the control method essence of electric pressure cooking saucepan essence cooking rice of the present invention is boiled have edible quality and nutritional labeling preferably, improved the competitiveness of product in market.
The accompanying drawing explanation
Utilize accompanying drawing to be described further invention, but the embodiment in accompanying drawing does not form any limitation of the invention, for those of ordinary skill in the art, under the prerequisite of not paying creative work, can also obtain according to the following drawings other accompanying drawing.
Fig. 1 is the structural representation of a kind of electric pressure cooking saucepan for smart cooking rice of embodiments of the invention 1.
Fig. 2 is the cross-sectional view of a kind of electric pressure cooking saucepan for smart cooking rice of embodiments of the invention 1.
In Fig. 1 and Fig. 2, include:
1---lid, 2---pot body, 3---control panel, 4---inner bag, 5---float valve opening, 6---heat-generating disc, 7---temperature sensing device.
The specific embodiment
The invention will be further described with the following Examples.
Embodiment 1
One of specific embodiment of a kind of electric pressure cooking saucepan for smart cooking rice of the present invention, include lid 1, pot body 2, inner bag 4, heat-generating disc 6, and the control device of controlling heat-generating disc 6 heating and stopped heating, lid 1 is arranged at the top of pot body 2, and be connected with pot body 2, inner bag 4 is arranged in pot body 2, heat-generating disc 6 is arranged at the below of inner bag 4, the middle part of heat-generating disc 6 is provided with temperature sensing device 7, temperature sensing device 7 is electrically connected to control device, wherein, control device includes little fiery heating process module, low temperature water suction process module, middle temperature water suction process module, big fire heating process module, the process module of fully seething with excitement and the process module of cooking rice over a slow fire.
The course of work is as follows: press and be arranged at pot body 2 outsides, and the operated key on the control panel 3 be electrically connected to control device enters the boiling pattern, 6 pairs of inner bag intermittent-heatings of little fiery heating process module controls heat-generating disc, when temperature sensing device 7 detect the interior temperature of pot body 2 reach the boiling control program default first while controlling temperature K1, low temperature water suction process module is controlled 6 pairs of inner bag 4 intermittent-heatings of heat-generating disc, when temperature sensing device 7 detect the interior temperature of pot body 2 reach the boiling control program default second while controlling temperature K2, middle temperature water suction process module is controlled 6 pairs of inner bag 4 intermittent-heatings of heat-generating disc, when temperature sensing device 7 detect the interior temperature of pot body 2 reach the boiling control program default the 3rd while controlling temperature K3, 6 pairs of inner bags of big fire heating process module controls heat-generating disc, 4 total power laser heatings, when temperature sensing device 7 detect the interior temperature of pot body 2 reach the boiling control program default the 4th while controlling temperature K4, fully the boiling process module is controlled 6 pairs of inner bag 4 intermittent-heatings of heat-generating disc, when temperature sensing device 7 detect the interior temperature of pot body 2 reach the boiling control program default the 5th while controlling temperature K5, after the process module of cooking rice over a slow fire is controlled 6 pairs of inner bags of heat-generating disc, 4 intermittent-heating 10～12 min, control device is controlled and is stated heat-generating disc 6 stopped heatings.
The control device of electric pressure cooking saucepan of the present invention comprises 6 modules, when start is carried out after the rice essence boils function, the heat of heat-generating disc 6 is passed to the rice in inner bag 4, temperature sensing device 7 is identified judgement by the CPU that thermal signal feeds back in control device, and control is to the break-make of heat-generating disc 6 heating, when reaching the default control temperature of each boiling control program, control device switches to next module, in addition, when in pot, coming to life, owing to being intermittent-heating, heat rises slower, the a small amount of steam produced is discharged immediately by float valve opening 5, thereby can not make float-controlled valve increase in whole pot, producing sealing and mineralization pressure, thereby avoid pressure to make the ripe rotten mouthfeel preferably that keeps of rice, due to heat balance, make the after-stage only boiled at rice in whole essence is boiled process just produce and be less than the 30KPA minute-pressure, and the duration is extremely short, the shape that can well keep the grain of rice, elasticity and nutritional cost, make the rice after the control method essence of electric pressure cooking saucepan essence cooking rice of the present invention is boiled have edible quality and nutritional labeling preferably, improved the competitiveness of product in market.
Concrete, the process module of fully seething with excitement is controlled the steam that heat-generating disc produces the inner bag intermittent-heating, discharges by the float valve opening communicated with the external world 5 arranged on lid 1; Little fiery heating process module controls heat-generating disc is 10～13 min to the time of inner bag intermittent-heating; Low temperature water suction process module control heat-generating disc is 5～8min to the time of inner bag intermittent-heating; Middle temperature water suction process module control heat-generating disc is 6～7 min to the time of inner bag intermittent-heating; Big fire heating process module controls heat-generating disc is 4～7 min to the time of inner bag intermittent-heating; Fully boiling process module control heat-generating disc is 5～8 min to the time of inner bag intermittent-heating.
Specifically, the first control temperature K1 is 41 ℃～47 ℃, and the second control temperature K2 is 49 ℃～55 ℃, and the 3rd control temperature K3 is 60 ℃～66 ℃, and the 4th control temperature K4 is 90 ℃～96 ℃, the 5th control temperature K5 is 100 ℃.
Concrete, the first control temperature K1 is 43 ℃～45 ℃, and the second control temperature K2 is 51 ℃～53 ℃, and the 3rd control temperature K3 is 62 ℃～64 ℃, and the 4th control temperature K4 is 92 ℃～94 ℃.
Concrete, the first control temperature K1 is 44 ℃, and the second control temperature K2 is 52 ℃, and the 3rd control temperature K3 is 63 ℃, and the 4th control temperature K4 is 93 ℃.
In addition, first controls temperature K1 can also choose 43 ℃, 45 ℃, and second controls temperature K2 can also select 51 ℃, 53 ℃, and the 3rd controls temperature K3 can also choose 62 ℃ and 64 ℃, and the 4th controls temperature K4 can also choose 92 ℃, 94 ℃.
One of specific embodiment of a kind of control method for smart cooking rice of the present invention, with the input power of 900w, the capacity that holds thing in electric pressure cooking saucepan is under intermediate size, comprises the following steps successively:
Step 1, preparatory process: rice and appropriate water are put into to the inner bag of electric pressure cooking saucepan, covered pot cover, the push key enters the boiling pattern, and the microprocessor of the control device of electric pressure cooking saucepan connects the boiling control program, control electric pressure cooking saucepan starts heating; Wherein, in the boiling control program, first of default stop voltage power pot kettle temperature control 44 ℃ of temperature, second and control 52 ℃ of temperature, the 3rd and control 63 ℃ of temperature, the 4th and control 93 ℃ of temperature and the 5th and control 100 ℃ of temperature respectively;
The present invention adopts seven steps, from prepare to little fire be heated to low temperature absorb water to temperature absorb water to big fire and be heated to abundant boiling, finally to cooking rice over a slow fire, in the different heating periods, according to the characteristic of rice, adopt different control temperature and heat time heating time, make every rice by outer and inner abundant water suction, guaranteed the edible qualities such as particle shape, color and luster, mouthfeel, fragrance of the grain of rice; And the mode of heating adopted is mainly the batch (-type) mode of heating, heat balance, make the after-stage only boiled at rice in whole essence is boiled process just produce and be less than the 30KPA minute-pressure, and the duration is extremely short, shape, elasticity and the nutritional cost that can well keep the grain of rice, make the rice after the control method essence of electric pressure cooking saucepan essence cooking rice of the present invention is boiled have edible quality and nutritional labeling preferably, improved the competitiveness of product in market.
In the present embodiment, selecting the high-quality long-grained nonglutinous rice is primary raw material.
Comparative Examples 1
Comparative Examples 1 has identical control temperature with embodiment 2, and the different durations of heat.
Step 1, preparatory process: rice and appropriate water are put into to the inner bag of electric pressure cooking saucepan, covered pot cover, the push key enters the boiling pattern;
Comparative Examples 2
Comparative Examples 2 has not identical control temperature with embodiment 2, and the identical duration of heat.
Step 1, preparatory process: rice and appropriate water are put into to the inner bag of electric pressure cooking saucepan, covered pot cover, the push key enters the boiling pattern;
Comparative Examples 3
Comparative Examples 3 adopts the general electric pressure cooking saucepan program of cooking, and namely original pressure 8～12min is pressed and maintained to continuous heating to boiling.
According to relevant research, mouthfeel and the expansion rate of rice are negative correlation, and fragrance and expansion rate, water absorption rate are remarkable negative correlation, and flavour and expansion rate are negative correlation; Color and luster and water absorption rate and expansion rate are negative correlation, and particle shape and water absorption rate are negative correlation, and mouthfeel and elastic modelling quantity, compression ratio are linear.According to GB/T15682-1995, the edible quality of rice is carried out to the above scheme of synthetical comparison and assessment, tasting results such as following table 1:
Table 1 tasting results table
| Comparation and assessment | Comparative Examples 1 | Comparative Examples 2 | Comparative Examples 3 | |
| Water absorption rate (﹪) | 54.44 | 53.80 | 55.20 | 54.27 |
| Expansion rate (﹪) | 154.11 | 162.12 | 171.34 | 152.1 |
| Elastic modelling quantity | 2.67 | 2.32 | 2.32 | 2.06 |
| Compression rebound is than (﹪) | 3.52 | 3.17 | 3.25 | 3.64 |
| Overall target (the highest 10 minutes) | 8 | 7 | 6 | 9 |
Conclusion: the edible quality of the rice after the essence of the control method for smart cooking rice of employing embodiment 2 is boiled reaches the highest.
Need explanation, above every determination data can be different and different with the actual ratio of rice because of water, those of ordinary skill in the art is according to the enlightenment of the technical scheme in above-described embodiment 2, can be in the situation that different input powers, and in the change electric pressure cooking saucepan, hold in the situation of thing capacity, the mode of intermittent-heating is correspondingly revised and conversion.In addition, first controls temperature K1 can also choose 43 ℃, 45 ℃, and second controls temperature K2 can also select 51 ℃, 53 ℃, and the 3rd controls temperature K3 can also choose 62 ℃ and 64 ℃, and the 4th controls temperature K4 can also choose 92 ℃, 94 ℃.
Finally should be noted that; above embodiment is only in order to illustrate technical scheme of the present invention; but not limiting the scope of the invention; although with reference to preferred embodiment, the present invention has been done to explain; those of ordinary skill in the art is to be understood that; can modify or be equal to replacement technical scheme of the present invention, and not break away from essence and the scope of technical solution of the present invention.
Claims (10)
1. electric pressure cooking saucepan for smart cooking rice, include lid, pot body, inner bag, heat-generating disc, and the control device of controlling described jug with heating disk and stopped heating, described lid is arranged at the top of described pot body, and is connected with described pot body, and described inner bag is arranged in described pot body, described heat-generating disc is arranged at the below of described inner bag, the middle part of described heat-generating disc is provided with temperature sensing device, and described temperature sensing device is electrically connected to described control device, it is characterized in that:
Described control device includes little fiery heating process module, low temperature water suction process module, middle temperature absorb water process module, big fire heating process module, fully seethe with excitement process module and the process module of cooking rice over a slow fire;
Press and be arranged at described pot external body, and the operated key be electrically connected to described control device enters the boiling pattern, the described heat-generating disc of described little fiery heating process module controls is to described inner bag intermittent-heating, in described temperature sensing device detects described pot body temperature reach the boiling control program default first while controlling temperature K1, described low temperature water suction process module is controlled described heat-generating disc to described inner bag intermittent-heating, in described temperature sensing device detects described pot body temperature reach the boiling control program default second while controlling temperature K2, described middle temperature water suction process module is controlled described heat-generating disc to described inner bag intermittent-heating, in described temperature sensing device detects described pot body temperature reach the boiling control program default the 3rd while controlling temperature K3, the described heat-generating disc of described big fire heating process module controls is to described inner bag total power laser heating, in described temperature sensing device detects described pot body temperature reach the boiling control program default the 4th while controlling temperature K4, described abundant boiling process module is controlled described heat-generating disc to described inner bag intermittent-heating, in described temperature sensing device detects described pot body temperature reach the boiling control program default the 5th while controlling temperature K5, the described process module of cooking rice over a slow fire control described heat-generating disc to described inner bag intermittent-heating 10～12 min after, described control device is controlled described heat-generating disc stopped heating,
Wherein, described abundant boiling process module is controlled the steam that described heat-generating disc produces described inner bag intermittent-heating, discharges by the float valve opening communicated with the external world arranged on described lid; The described heat-generating disc of described little fiery heating process module controls is 10～13 min to the time of described inner bag intermittent-heating; The described heat-generating disc of described low temperature water suction process module control is 5～8min to the time of described inner bag intermittent-heating; The described heat-generating disc of described middle temperature water suction process module control is 6～7 min to the time of described inner bag intermittent-heating; The described heat-generating disc of described big fire heating process module controls is 4～7 min to the time of described inner bag total power laser heating; The described heat-generating disc of described abundant boiling process module control is 5～8 min to the time of described inner bag intermittent-heating.
2. the electric pressure cooking saucepan for smart cooking rice according to claim 1 is characterized in that:
Described the first control temperature K1 is 41 ℃～47 ℃, and described the second control temperature K2 is 49 ℃～55 ℃, and described the 3rd control temperature K3 is 60 ℃～66 ℃, and described the 4th control temperature K4 is 90 ℃～96 ℃, and described the 5th control temperature K5 is 100 ℃.
3. the electric pressure cooking saucepan for smart cooking rice according to claim 2 is characterized in that:
Described the first control temperature K1 is 43 ℃～45 ℃, and described the second control temperature K2 is 51 ℃～53 ℃, and described the 3rd control temperature K3 is 62 ℃～64 ℃, and described the 4th control temperature K4 is 92 ℃～94 ℃.
4. the electric pressure cooking saucepan for smart cooking rice according to claim 3 is characterized in that:
Described the first control temperature K1 is 44 ℃, and described the second control temperature K2 is 52 ℃, and described the 3rd control temperature K3 is 63 ℃, and described the 4th control temperature K4 is 93 ℃.
5. the control method for smart cooking rice, is characterized in that, comprises the following steps successively:
Step 1, preparatory process: rice and appropriate water are put into to the inner bag of electric pressure cooking saucepan, covered pot cover, the push key enters the boiling pattern, and the control device of described electric pressure cooking saucepan is controlled described electric pressure cooking saucepan and is started heating; Wherein, in the boiling control program, default the first control temperature K1, second that limits described electric pressure cooking saucepan kettle temperature controls temperature K2 respectively, the 3rd control temperature K3, the 4th controls temperature K4 and the 5th and controls temperature K5;
Step 2, little fiery heating process: adopt the intermittent heating, kettle temperature is heated to K1 from room temperature, maintain 10～13 min the heat time heating time of described little fiery heating process;
Step 3, low temperature water suction operation: adopt the intermittent heating, kettle temperature is heated to K2 from K1, maintain 5～8min the heat time heating time of described low temperature water suction operation;
Step 4, middle temperature water suction operation: adopt the intermittent heating, kettle temperature is heated to K3 from K2, maintain 6～7 min the heat time heating time of described middle temperature water suction operation;
Step 5, big fire heating process: adopt total power laser heating mode, kettle temperature is heated to K4 from K3, maintain 4～7 min the heat time heating time of described big fire heating process;
Step 6, the operation of fully seething with excitement: adopt the intermittent heating, kettle temperature is heated to K5 from K4, maintain 5～8 min the heat time heating time of described abundant boiling operation; Wherein, the steam produced is discharged by the float valve opening communicated with the external world arranged on pot cover;
Step 7, the operation of cooking rice over a slow fire: adopt the intermittent heating, after keeping 10～12 min, the control device of described electric pressure cooking saucepan is controlled described electric pressure cooking saucepan stopped heating.
6. the control method for smart cooking rice according to claim 5 is characterized in that:
In the little fiery heating process of described step 2, adopt the intermittent heating to be specially: to adopt heating a period of time T1, intermittently stop a period of time T2, successively repeatedly until kettle temperature is heated to K1 from room temperature;
In the low temperature water suction operation of described step 3, adopt the intermittent heating to be specially: to adopt heating a period of time T3, intermittently stop a period of time T4, successively repeatedly until kettle temperature is heated to K2 from K1;
In the middle temperature water suction operation of described step 4, adopt the intermittent heating to be specially: to adopt heating a period of time T5, intermittently stop a period of time T6, successively repeatedly until kettle temperature is heated to K3 from K2;
In the abundant boiling operation of described step 6, adopt the intermittent heating to be specially: to adopt heating a period of time T7, intermittently stop a period of time T8, successively repeatedly until kettle temperature is heated to K5 from K4;
In the operation of cooking rice over a slow fire of described step 7, adopt the intermittent heating to be specially: to adopt the mode of heating that heats a period of time T9, intermittently stops a period of time T10, after repeatedly keeping 10～12 min successively, the control device of described electric pressure cooking saucepan is controlled described electric pressure cooking saucepan stopped heating;
Wherein, in the input power of the setting of described time T 1, T2, T3, T4, T5, T6, T7, T8, T9, T10 and described electric pressure cooking saucepan and described electric pressure cooking saucepan, hold the capacity of thing relevant.
7. according to the described control method for smart cooking rice of claim 5 or 6, it is characterized in that:
Maintain 11～12 min the heat time heating time of the little fiery heating process of described step 2; Maintain 6～7min the heat time heating time of the low temperature water suction operation of described step 3; Maintain 7～8 min the heat time heating time of the middle temperature water suction operation of described step 4; Maintain 5～6 min the heat time heating time of the big fire heating process of described step 5; Maintain 6～7 min the heat time heating time of the abundant boiling operation of described step 6; After the operation of cooking rice over a slow fire of described step 7 kept 11 min, the control device of described electric pressure cooking saucepan was controlled described electric pressure cooking saucepan stopped heating.
8. the control method for smart cooking rice according to claim 7 is characterized in that:
Described the first control temperature K1 is 41 ℃～47 ℃, and described the second control temperature K2 is 49 ℃～55 ℃, and described the 3rd control temperature K3 is 60 ℃～66 ℃, and described the 4th control temperature K4 is 90 ℃～96 ℃, and described the 5th control temperature K5 is 100 ℃.
9. the control method for smart cooking rice according to claim 8 is characterized in that:
Described the first control temperature K1 is 43 ℃～45 ℃, and described the second control temperature K2 is 51 ℃～53 ℃, and described the 3rd control temperature K3 is 62 ℃～64 ℃, and described the 4th control temperature K4 is 92 ℃～94 ℃.
10. the control method for smart cooking rice according to claim 9 is characterized in that:
Described the first control temperature K1 is 44 ℃, and described the second control temperature K2 is 52 ℃, and described the 3rd control temperature K3 is 63 ℃, and described the 4th control temperature K4 is 93 ℃.
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| CN102783909B (en) * | 2012-08-31 | 2015-02-25 | 广东洛贝电子科技有限公司 | Electric pressure cooker capable of adjusting pressure in multiple gears |
| CN103654373B (en) * | 2012-09-10 | 2016-01-06 | 美的集团股份有限公司 | Electric pressure cooker control method and electric pressure cooking saucepan |
| CN102880070B (en) * | 2012-09-19 | 2015-03-04 | 格力电器（中山）小家电制造有限公司 | Device for controlling electric pressure cooker |
| CN103592973A (en) * | 2013-11-06 | 2014-02-19 | 苏州华美电器有限公司 | Automatic electrical heating volume identification control system |
| CN104834328A (en) * | 2014-02-10 | 2015-08-12 | 珠海格力电器股份有限公司 | Rice boiling temperature control method for electric rice cooker and electric rice cooker |
| CN104336482B (en) * | 2014-11-14 | 2018-11-09 | 九阳股份有限公司 | A kind of method that household electrical appliance make rice |
| CN105982526A (en) * | 2015-02-04 | 2016-10-05 | 浙江苏泊尔家电制造有限公司 | Cooking method of electric cooker |
| CN106136940B (en) * | 2015-04-03 | 2018-09-04 | 佛山市顺德区美的电热电器制造有限公司 | Control method, control device and cooking apparatus |
| CN106292355B (en) * | 2015-06-08 | 2019-07-09 | 佛山市顺德区美的电热电器制造有限公司 | Control method and apparatus, cooking apparatus and the terminal of cooking apparatus |
| CN105242718B (en) * | 2015-10-30 | 2017-11-14 | 珠海格力电器股份有限公司 | The temprature control method and device of the controllable silicon of rice cooker |
| CN105320013A (en) * | 2015-11-30 | 2016-02-10 | 珠海格力电器股份有限公司 | Cooking control method and cooking control system of electric cooker |
| CN107319907A (en) * | 2017-07-13 | 2017-11-07 | 珠海格力电器股份有限公司 | Method, device, cooker and the computer-readable recording medium of cooked rice |
| JP7015985B2 (en) * | 2017-08-25 | 2022-02-04 | パナソニックＩｐマネジメント株式会社 | rice cooker |
| CN109589000A (en) * | 2019-01-18 | 2019-04-09 | 陆铭 | Electric pressure cooking saucepan boils the control method of rice |
| CN110432769A (en) * | 2019-07-26 | 2019-11-12 | 珠海格力电器股份有限公司 | The control method and cooking apparatus of cooking apparatus |
| CN113576248A (en) * | 2021-08-30 | 2021-11-02 | 珠海格力电器股份有限公司 | Cooking method and device of electric pressure cooker, electric pressure cooker and storage medium |
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