CN109998364A - Classification cooking control method, control equipment, cooking equipment, terminal and system - Google Patents
Classification cooking control method, control equipment, cooking equipment, terminal and system Download PDFInfo
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- CN109998364A CN109998364A CN201910404766.9A CN201910404766A CN109998364A CN 109998364 A CN109998364 A CN 109998364A CN 201910404766 A CN201910404766 A CN 201910404766A CN 109998364 A CN109998364 A CN 109998364A
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- rice
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- cooking
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- A—HUMAN NECESSITIES
- A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
- A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
- A47J27/00—Cooking-vessels
- A47J27/002—Construction of cooking-vessels; Methods or processes of manufacturing specially adapted for cooking-vessels
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- A—HUMAN NECESSITIES
- A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
- A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
- A47J36/00—Parts, details or accessories of cooking-vessels
-
- A—HUMAN NECESSITIES
- A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
- A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
- A47J36/00—Parts, details or accessories of cooking-vessels
- A47J36/32—Time-controlled igniting mechanisms or alarm devices
Abstract
This application involves a kind of classification cooking control method, control equipment, cooking equipment, terminal and systems.Classification cooking control method includes: the color reflection information for obtaining rice to be cooked；Reflect that information identifies the rice kind of rice to be cooked according to color；Information is controlled using culinary art corresponding with the rice kind of rice to be cooked, controls the calandria progress heating cooking for heating rice to be cooked in cooking equipment.Using the application, classification culinary art control is realized, hardness, viscosity after can targetedly adjusting different rice kind culinary arts, to improve the culinary art performance of cooking equipment.
Description
Technical field
This application involves fields of home appliance technology, more particularly to a kind of classification cooking control method, control equipment, cook
It prepares food equipment, terminal and system.
Background technique
As intelligent electrical apparatus develops, the use of cooking equipment is also more and more intelligent.For example, electric cooker used at present
Information can be controlled according to culinary arts such as the culinary art parameters or culinary art curve set mostly, control the heating power of calandria, thus
Realize automatic cooking control.
The rice of culinary art can be divided into colored rice and rice according to color, due to two rice kinds of colored rice and rice property not
Together, cooking required temperature, time etc. is also not quite similar.The fixed culinary art of default is usually used in currently used electric cooker
Parameter or culinary art curve carry out culinary art control, whether rice or colored rice, and temperature, time of culinary art etc. are fixed, are easy to appear
The culinary art of some rice retrodeviates soft, sticky, and some rice culinary arts retrodeviate stiff, and it is poor to cause to cook performance.
Summary of the invention
Based on this, it is necessary to which, for the technical problem of current electric rice cooker cooking performance difference, providing one kind can be improved culinary art
Classification cooking control method, control equipment, cooking equipment, terminal and the system of performance.
A kind of classification cooking control method, which comprises
Obtain the color reflection information of rice to be cooked；
Reflect that information identifies the rice kind of the rice to be cooked according to the color；
Information is controlled using culinary art corresponding with the rice kind of the rice to be cooked, it is described wait cook to control heating in cooking equipment
Prepare food rice calandria carry out heating cooking.
A kind of control equipment, including memory and processor, the memory are stored with computer program, the processor
It is performed the steps of when executing the computer program
Obtain the color reflection information of rice to be cooked；
Reflect that information identifies the rice kind of the rice to be cooked according to the color；
Information is controlled using culinary art corresponding with the rice kind of the rice to be cooked, it is described wait cook to control heating in cooking equipment
Prepare food rice calandria carry out heating cooking.
A kind of cooking equipment, including pot body, calandria and above-mentioned control equipment, the calandria and the control equipment
It is set to the pot body, and the calandria connects the control equipment.
A kind of terminal, including memory and processor, the memory are stored with computer program, and the processor executes
It is performed the steps of when the computer program
Obtain the color reflection information of rice to be cooked；
Reflect that information identifies the rice kind of the rice to be cooked according to the color；
Information is controlled using culinary art corresponding with the rice kind of the rice to be cooked, it is described wait cook to control heating in cooking equipment
Prepare food rice calandria carry out heating cooking.
A kind of cooking system, including cooking equipment and above-mentioned terminal, the terminal and the cooking equipment are communicated to connect.
Above-mentioned classification cooking control method, control equipment, terminal, cooking equipment and cooking system, obtain rice to be cooked
After color reflects information, reflects that information identifies the rice kind of rice to be cooked according to color, then controlled using culinary art corresponding with rice kind
The calandria of calandria carries out heating cooking in information control cooking equipment processed, is imitated with adjusting calandria to the culinary art of rice to be cooked
Fruit.In this way, can be determined based on the rice kind of rice to be cooked for controlling the culinary art control information for cooking rice to be cooked, to different rice
Different culinary art control information is respectively adopted in kind, realizes that classification culinary art controls, after can targetedly adjusting different rice kinds culinary arts
Hardness, viscosity, to improve the culinary art performance of cooking equipment.
Detailed description of the invention
Fig. 1 is the flow diagram of classification cooking control method in one embodiment；
Fig. 2 is the flow diagram of classification cooking control method in another embodiment；
Fig. 3 is the flow diagram of classification cooking control method in another embodiment；
Fig. 4 illustrates for the concrete operations process of the grain of rice chromatic value of rice to be cooked in the extraction image in one embodiment
Figure；
Fig. 5 is the flow diagram of classification cooking control method in further embodiment；
Fig. 6 is to extract the background chromatic value of Background apparatus in image in one embodiment, extract rice to be cooked in image
The concrete operations flow diagram of grain of rice chromatic value；
Fig. 7 is the internal structure chart that equipment is controlled in one embodiment；
Fig. 8 is the structural schematic diagram of cooking equipment in one embodiment.
Specific embodiment
It is with reference to the accompanying drawings and embodiments, right in order to which the objects, technical solutions and advantages of the application are more clearly understood
The application is further elaborated.It should be appreciated that specific embodiment described herein is only used to explain the application, not
For limiting the application.
In one embodiment, as shown in Figure 1, providing a kind of classification cooking control method, this method be can be applied to
Terminal, or applied to the control equipment on cooking equipment, wherein terminal may include mobile phone, tablet computer, intelligently wearing is set
Standby, personal computer etc.；When applied to terminal, terminal and the cooking equipment for cooking rice to be cooked are communicated to connect.Classification culinary art control
Method processed the following steps are included:
S110: the color reflection information of rice to be cooked is obtained.
Rice to be cooked is the rice that cooked rice needs to use, and generally includes the grain of rice of multiple quantity.The color of rice to be cooked
Reflect that information is information that is associated with the color of rice to be cooked, can reflect rice appearance color to be cooked.Specifically, control is set
Standby or terminal, which can be, reflects information by the color that data processing obtains rice to be cooked, is also possible to receive the transmission of other devices
Rice to be cooked color reflect information.
S130: reflect that information identifies the rice kind of rice to be cooked according to color.
Specifically, rice kind can be divided according to colour type.For example, rice kind may include colored rice and rice；It is white
Rice distinguished with the two meter of kind of colored rice most apparent appearance be rice outer surface be it is white, the outer surface of colored rice is
Non-white；For example, the outer surface of red rice is red in colored rice, the outer surface of black rice is black in colored rice, in colored rice
The outer surface of purple rice is purple.Specifically, color reflection information can be a kind of parameter for reflecting rice appearance color to be cooked
Numerical value, numerical value preset value corresponding with this parameter can be compared by controlling equipment or terminal, be identified according to comparison result
The rice kind of rice to be cooked.
S150: information is controlled using culinary art corresponding with the rice kind of rice to be cooked, is heated in control cooking equipment to be cooked
The calandria of rice carries out heating cooking.
Culinary art control general control is to be cooked for heating the calandria of rice to be cooked in cooking equipment by control
The heating power of calandria to be in each cooking stage of journey to adjust the temperature of culinary art, at the same control each cooking stage culinary art when
It is long, to complete culinary art control.Culinary art control information is the information used required for carrying out culinary art control, and culinary art control information can
To be any one of culinary art parameter and culinary art curve.Wherein, culinary art curve can be with the temperature and time of cooking stage point
Not Wei abscissa and ordinate curve, culinary art parameter can be culinary art curve in coordinate parameters value.
Corresponding culinary art can be obtained according to the rice kind of rice to be cooked and control information by controlling equipment or terminal, for example, rice
Corresponding culinary art control information is different with colored rice for corresponding culinary art control information.Specifically, controlling equipment or terminal can be
The corresponding culinary art control information of different rice kinds is stored in advance, is also possible to that the culinary art control information of benchmark is stored in advance, according to rice
The culinary art control information that kind adjusts benchmark obtains culinary art control information corresponding with rice kind.Specifically, above-mentioned classification culinary art control
When method is applied to that the control equipment of cooking equipment is arranged in, the calandria that rice to be cooked is heated in control cooking equipment is added
The step of heat cooking, specifically adjusting calandria, in the heating power of each cooking stage, realize culinary art control.Above-mentioned classification culinary art
Control method be applied to terminal when, control cooking equipment in heat rice to be cooked calandria carry out heating cooking the step of, tool
Body is the cooking equipment that corresponding culinary art control information is sent to communication connection, so that cooking equipment controls information according to culinary art
Calandria is adjusted in the heating power of each cooking stage, realizes indirectly controlling for culinary art.
After the rice kind to rice to be cooked identifies, different culinary arts is called to control information, base for different rice kinds
Heating cooking is carried out in different culinary art control information control calandrias.Since culinary art control information is based on identification rice to be cooked
Rice kind after determine so that the culinary art control information for cooking different rice kinds is different, then cook effect difference.Therefore, may be used
Realize classification culinary art control.
In above-mentioned classification cooking control method, after the color reflection information for obtaining rice to be cooked, information is reflected according to color
The rice kind of rice to be cooked is identified, then using the heating of calandria in culinary art control information control cooking equipment corresponding with rice kind
Body carries out heating cooking, to adjust calandria to the culinary art effect of rice to be cooked.In this way, can the rice kind based on rice to be cooked come really
It is fixed that different rice kinds are respectively adopted with different culinary art control information for controlling the culinary art control information for cooking rice to be cooked, it is real
Now classification culinary art control, hardness, viscosity after can targetedly adjusting different rice kind culinary arts, to improve cooking equipment
Culinary art performance.
In one embodiment, color reflection information includes the light intensity of reflected light.With reference to Fig. 2, step S110 includes step
S111: the light intensity of reflected light of the rice to be cooked under light source irradiation is received.
Light source is for irradiating rice to be cooked.Specifically, using photodetector acquisition reflected light and photoelectric conversion can be carried out
Electric signal is sent afterwards to control equipment or terminal, is controlled equipment or terminal according to electric signal and is obtained the light intensity of reflected light.
The body surface of different colours is different to the effect of absorption with the reflection of light；Under theoretical case, for same light,
The light intensity for irradiating the reflected light that white object surface returns is greater than what the colored objects surfaces such as irradiation red, black rice, purple returned
The light intensity of reflected light.Therefore, the light intensity of reflected light of the rice to be cooked under light source irradiation can reflect the outer of rice to be cooked indirectly
Color is seen, the light intensity of the reflected light of rice to be cooked is received, so that subsequent can carry out the identification of rice kind based on the light intensity of reflected light.
Wherein it is possible to be opened by control equipment or terminal control light source.In one embodiment, before step S111 also
It may include: that control is opened for irradiating the light source of rice to be cooked.
In the present embodiment, light source is electrically connected with control equipment or terminal.For example, above-mentioned classification cooking control method is applied to
When controlling equipment, light source be can be set in the cooking equipment for being equipped with control equipment, and light source is electrically connected with control equipment.Above-mentioned point
When class cooking control method is applied to terminal, light source is electrically connected with terminal.It is opened by control light source, may be implemented to open automatically
It is dynamic, without human intervention.
It further, can include step S131 and step S132 with continued reference to Fig. 2, step S130.
S131: if the light intensity of reflected light is greater than or equal to default light intensity, the rice kind of rice to be cooked is rice.
S132: if the light intensity of reflected light is less than default light intensity, the rice kind of rice to be cooked is colored rice.
Default light intensity is as the reference value compared with the light intensity of reflected light, if the light intensity of reflected light is greater than or equal to default light
By force, then the rice kind for determining rice to be cooked is rice, otherwise, it is determined that the rice kind of rice to be cooked is colored rice.Wherein, default light intensity can
To test to obtain by carrying out multiple reflections light detection to rice and colored rice, specifically, default light intensity can be 10.Passing through will
The light intensity of the reflected light of rice to be cooked can analyze compared with default light intensity and identify that rice to be cooked belongs to rice or coloured
Rice, accuracy are high.
For example, can using reflected light detector acquire rice to be cooked light source irradiation under reflected light, control equipment or
Terminal compares the light intensity and 10 of reflected light, if the light intensity of reflected light is greater than or equal to 10, rice to be cooked is rice, if reflected light
Light intensity less than 10, then rice to be cooked be colored rice.
In yet another embodiment, color reflection information includes grain of rice chromatic value.With reference to Fig. 3, step S110 includes step
S113 and step S114.
S113: the image that image capturing device shoots rice to be cooked is received.
Image capturing device shoots rice to be cooked, can be the grain of rice of multi-quantity, is also possible to shoot one of rice
Grain.Specifically, by taking above-mentioned classification cooking control method is applied to control equipment as an example, image capturing device can be to be set with control
The standby device for being set to the same cooking equipment and being electrically connected with control equipment, such as the camera on electric cooker；Image taking
Device is also possible to the external devices with control equipment communication connection, such as the camera on mobile phone.
S114: the grain of rice chromatic value of rice to be cooked in image is extracted.
Grain of rice chromatic value refers to the corresponding chromatic value of the appearance color of rice to be cooked；Wherein, chromatic value include rgb value or
Lab value.Specifically, if image capturing device shooting be a grain of rice image, control equipment or terminal and extract in image
The chromatic value of the single grain of rice obtains grain of rice chromatic value；If what image capturing device was shot is the image of the grain of rice of multi-quantity, control
Control equipment or terminal can be the average value for extracting the chromatic value of each grain of rice in image, obtain grain of rice chromatic value.Grain of rice chromatic value
It can directly reflect the appearance color of rice to be cooked, therefore, by receiving the image of rice to be cooked and extracting the grain of rice in image
Chromatic value can accurately reflect the appearance color of rice to be cooked, so that subsequent carry out the identification of rice kind based on grain of rice chromatic value.
Specifically, step S114 may include: to be filtered noise reduction to image and weaken background, obtain pretreated
Image extracts grain of rice profile from pretreated image, and reads the chromatic value in the region of grain of rice profile, obtains grain of rice coloration
Value.Further, before being filtered noise reduction to image, size adjustment can also be carried out to image, such as shown in Fig. 4.Pass through
The pretreatments such as noise reduction, reduction background first are filtered to image, read to obtain grain of rice chromatic value later again, accuracy is high.
It further, can include step S133 and step S134 with continued reference to Fig. 3, step S130.
S133: if grain of rice chromatic value is greater than or equal to default chromatic value, the rice kind of rice to be cooked is rice.
S134: if grain of rice chromatic value is less than default chromatic value, the rice kind of rice to be cooked is colored rice.
Default chromatic value is as the reference value compared with grain of rice chromatic value, if grain of rice chromatic value is greater than or equal to default coloration
Value, then determine that the rice kind of rice to be cooked is rice, otherwise, it is determined that the rice kind of rice to be cooked is colored rice.Wherein, chromatic value is preset
It can be configured according to actual needs.
In general, white chromatic value is greater than the chromatic value of other colors such as red, black rice, purple.It is pre- by being arranged
If chromatic value, by the grain of rice chromatic value of rice to be cooked compared with default chromatic value, it can analyze and identify that rice to be cooked belongs to
Rice or colored rice, accuracy are high.
In a further embodiment, with reference to Fig. 5, color reflects that information includes color contrast value.Step S110 includes step
S115 to step S118.
S115: it receives image capturing device and shoots image when rice to be cooked is placed in Background apparatus.
Background apparatus specifically can be the device with default solid color for placing rice to be cooked.For example, it may be
The liner of electric cooker is also possible to other devices such as plate.It specifically, include to be cooked in the image of image capturing device shooting
The Background apparatus of rice and at least part region.Similarly, image capturing device can be the grain of rice of shooting multi-quantity, can also be with
It is the one of grain of rice of shooting；For controlling equipment, image capturing device can be with control equipment be set to it is same
Cooking equipment and the device being electrically connected with control equipment are also possible to the external devices with control equipment communication connection.
S116: the background chromatic value of Background apparatus in image is extracted.
Wherein, background chromatic value refers to the corresponding chromatic value of the color of Background apparatus.
S117: the grain of rice chromatic value of rice to be cooked in image is extracted.
Wherein, grain of rice chromatic value refers to the corresponding chromatic value of the appearance color of rice to be cooked.
S118: the difference of grain of rice chromatic value and background chromatic value is calculated, color contrast value is obtained.
The difference of grain of rice chromatic value and background chromatic value can reflect the appearance color of rice to be cooked and the table of Background apparatus
The colour difference of face color；Therefore, on the basis of the chromatic value of the color of Background apparatus, color contrast value can be accurately reflected wait cook
It prepares food the appearance color situation of rice, so that subsequent carry out the identification of rice kind based on color contrast value.
Specifically, step S116 includes: to be filtered noise reduction to image, Background apparatus in the image after reading filtering noise reduction
The corresponding chromatic value of color, obtain background chromatic value.Step S117 includes: to extract grain of rice wheel from the image after filtering noise reduction
Exterior feature, and the chromatic value in the region of grain of rice profile is read, obtain grain of rice chromatic value.Further, to image be filtered noise reduction it
Before, size adjustment can also be carried out to image, such as shown in Fig. 6.By being first filtered the pretreatment such as noise reduction to image, later
It reads to obtain background chromatic value and grain of rice chromatic value again, accuracy is high.
It further, can include step S135 to step S136 with continued reference to Fig. 5, step S130.
S135: if color contrast value is greater than or equal to default reduced value, the rice kind of rice to be cooked is colored rice.
S136: if color contrast value is less than default reduced value, the rice kind of rice to be cooked is rice.
Default reduced value is as the reference value compared with color contrast value, if color contrast value is greater than or equal to default comparison
Value, then determine that the rice kind of rice to be cooked is colored rice, otherwise, it is determined that the rice kind of rice to be cooked is rice.Wherein, reduced value is preset
It can be configured according to actual needs.It, can be with by color contrast value compared with default chromatic value by the way that default reduced value is arranged
It analyzes and identifies that rice to be cooked belongs to rice or colored rice, accuracy is high.
In one embodiment, rice kind includes rice and colored rice；If the rice kind that step S150 includes: rice to be cooked is white
Rice then calls the default culinary art for cooking rice to control information, control heated in cooking equipment the calandria of rice to be cooked into
Row heating cooking；If the rice kind of rice to be cooked is colored rice, default culinary art control information is adjusted, is controlled according to culinary art adjusted
Information processed controls the calandria progress heating cooking that rice to be cooked is heated in cooking equipment.
Default culinary art control information is to control information for cooking the culinary art of rice, can be stored in advance, that is, will cook rice
Culinary art control information as benchmark culinary art control information, be set as default use.If rice to be cooked is rice, directly adjust
Information is controlled with the corresponding default culinary art of rice, if rice to be cooked is colored rice, default culinary art control information is adjusted, after adjustment
Culinary art control information be to there is cream-coloured corresponding culinary art to control information.In this way, can be according to the rice kind of rice to be cooked using correspondence
Culinary art control information carry out culinary art control, realize classification culinary art control.
In one embodiment, presetting culinary art control information includes preset culinary art curve.Specifically, culinary art curve can be with
It is using the temperature of each cooking stage as ordinate, using the time as the curve of abscissa；Wherein, according to chronological order, culinary art
Stage generally can be divided into puffed wheat stage, temperature rise period, boiling stage and cook rice over a slow fire the stage.Accordingly, it is adjusted in step S150 default
The step of culinary art control information, including in puffed wheat stage set-up procedure, temperature rise period set-up procedure and boiling stage set-up procedure
At least one of.That is, step S150 can only include puffed wheat stage set-up procedure, temperature rise period set-up procedure or boiling stage tune
Synchronizing is rapid, also may include any in puffed wheat stage set-up procedure, temperature rise period set-up procedure and boiling stage set-up procedure
It two, can also be including puffed wheat stage set-up procedure, temperature rise period set-up procedure and boiling stage set-up procedure three.
Puffed wheat stage set-up procedure includes: the temperature in puffed wheat stage in preset culinary art curve to be turned up, and/or extend default
Culinary art curve in the puffed wheat stage duration.
Wherein, the temperature for improving the puffed wheat stage in preset culinary art curve, can be the temperature at each moment in puffed wheat stage
Degree increases preset value, is also possible to the temperature that only the increase puffed wheat stage finally reaches, can also be according to preset step-length one by one
Increase the temperature at each moment.In general, the time length ratio rice of colored rice needs to absorb water amount and puffed wheat is more, therefore, passes through
Be turned up for cook rice culinary art curve in the puffed wheat stage temperature and/or extend the puffed wheat stage duration so that for pair
The temperature of puffed wheat increases in the culinary art curve of colored rice culinary art and/or the duration of puffed wheat lengthens, and it is coloured that culinary art can be effectively ensured
The water absorption of rice, mouthfeel is really up to the mark after avoiding colored rice from cooking.
Temperature rise period set-up procedure includes: to reduce the heating rate of temperature rise period in preset culinary art curve.
The heating rate of temperature rise period can be by control the unit time in calandria heating power increasing degree come
It realizes.By reducing the heating rate of temperature rise period in preset culinary art curve, for the culinary art cooked to colored rice is bent
The heating rate of line is less than the heating rate of the culinary art curve for cooking to rice, it can be ensured that more fully heats coloured
Rice, reduces the hardness of colored rice, and mouthfeel is really up to the mark after avoiding colored rice from cooking.
Boiling stage set-up procedure includes: to extend the duration of boiling stage in preset culinary art curve, and/or increase default
Culinary art curve in boiling stage temperature.
Wherein, the temperature for increasing boiling stage in preset culinary art curve, can be the temperature at boiling stage each moment
Degree increases preset value, is also possible to only increase the temperature that boiling stage finally reaches, can also be according to preset step-length one by one
Increase the temperature at each moment in boiling stage.It, can by extending the duration of boiling stage and/or increasing the temperature of boiling stage
To ensure that colored rice sufficiently boils, mouthfeel is really up to the mark after avoiding colored rice from cooking.
It is appreciated that can also be the culinary art control information of setting colored rice cooked on the basis of control information.For example,
In another embodiment, rice kind includes rice and colored rice；If the rice kind that step S150 includes: rice to be cooked is colored rice,
The default culinary art for cooking colored rice is called to control information, the calandria that rice to be cooked is heated in control cooking equipment is added
Heat cooking；If the rice kind of rice to be cooked is rice, default culinary art control information is adjusted, is controlled and is believed according to culinary art adjusted
Breath controls the calandria progress heating cooking that rice to be cooked is heated in cooking equipment.
Accordingly, in the present embodiment, presetting culinary art control information includes preset culinary art curve, adjusts default culinary art control
The step of information may include in puffed wheat stage set-up procedure, temperature rise period set-up procedure and boiling stage set-up procedure at least
One.Wherein, puffed wheat stage set-up procedure includes: to reduce the temperature in puffed wheat stage in preset culinary art curve, and/or shorten pre-
If culinary art curve in the puffed wheat stage duration.Temperature rise period set-up procedure includes: to increase rank of heating up in preset culinary art curve
The heating rate of section.Boiling stage set-up procedure includes: to reduce the duration of boiling stage in preset culinary art curve, and/or drop
The temperature of boiling stage in low preset culinary art curve.
It should be understood that although each step in the flow chart of Fig. 1-6 is successively shown according to the instruction of arrow,
These steps are not that the inevitable sequence according to arrow instruction successively executes.Unless expressly stating otherwise herein, these steps
Execution there is no stringent sequences to limit, these steps can execute in other order.Moreover, at least one in Fig. 1-6
Part steps may include that perhaps these sub-steps of multiple stages or stage are not necessarily in synchronization to multiple sub-steps
Completion is executed, but can be executed at different times, the execution sequence in these sub-steps or stage is also not necessarily successively
It carries out, but can be at least part of the sub-step or stage of other steps or other steps in turn or alternately
It executes.
In one embodiment, a kind of control equipment/terminal is provided, internal structure chart can be as shown in Figure 7.The control
Control equipment/terminal includes processor, memory, network interface, display screen and the input unit connected by system bus.Its
In, control equipment/terminal processor is for providing calculating and control ability.Control equipment/terminal memory includes
Non-volatile memory medium, built-in storage.The non-volatile memory medium is stored with operating system and computer program.The memory
Reservoir provides environment for the operation of operating system and computer program in non-volatile memory medium.Control equipment/the terminal
Network interface be used to communicate with external terminal by network connection.To realize one when the computer program is executed by processor
Kind classification cooking control method.Control equipment/terminal display screen can be liquid crystal display or electric ink display screen,
Control equipment/terminal input unit can be the touch layer covered on display screen, be also possible to control equipment/terminal enclosure
Key, trace ball or the Trackpad of upper setting can also be external keyboard, Trackpad or mouse etc..
It will be understood by those skilled in the art that structure shown in Fig. 7, only part relevant to application scheme is tied
The block diagram of structure does not constitute the control equipment/terminal restriction being applied thereon to application scheme, and specific control is set
Standby/terminal may include perhaps combining certain components or with different components than more or fewer components as shown in the figure
Arrangement.
In one embodiment, a kind of control equipment is provided, cooking equipment, including memory and processor are set to,
Computer program is stored in memory, which realizes the step of aforesaid class cooking control method when executing computer program
Suddenly.
Above-mentioned control equipment similarly, can be improved culinary art and set due to the step of realizing aforesaid class cooking control method
Standby culinary art performance.
In one embodiment, a kind of terminal is provided, is communicated to connect with cooking equipment, including memory and processor,
Computer program is stored in memory, which realizes the step of aforesaid class cooking control method when executing computer program
Suddenly.
Due to the step of realizing aforesaid class cooking control method similarly, cooking equipment can be improved in above-mentioned terminal
Cook performance.
A kind of cooking equipment, including pot body, calandria and the control equipment for realizing aforesaid class cooking control method, heating
Body and control equipment are set to pot body, and calandria connection control equipment.By taking electric cooker as an example, pot body may include outer pot, pot
Lid and liner, outer pot are connected with pot cover, and liner is set in outer pot, and calandria is set to bottom in outer pot, can be contacted with liner；
Control equipment can be set in outer pot or pot cover.
In one embodiment, as shown in figure 8, cooking equipment further includes the image capturing device connecting with control equipment,
Image capturing device is set to pot body.The image or rice to be cooked that image capturing device is used to shoot rice to be cooked are placed in background
Image when device, and it is sent to control equipment.
Above-mentioned cooking equipment is realized the control equipment of aforesaid class cooking control method due to using, be may be implemented point
Class culinary art control, similarly, can be improved culinary art performance.
A kind of cooking system, the terminal including cooking equipment and realization aforesaid class cooking control method, terminal and culinary art
Equipment communication connection.Terminal controls information to cooking equipment, so that cooking by sending culinary art corresponding with the rice kind of rice to be cooked
Equipment of preparing food is cooked control information based on the received and is cooked.
Above-mentioned cooking system realizes that similarly culinary art can be improved in the terminal of aforesaid class cooking control method due to using
The culinary art performance of equipment.
Those of ordinary skill in the art will appreciate that realizing all or part of the process in above-described embodiment method, being can be with
Relevant hardware is instructed to complete by computer program, the computer program can be stored in a non-volatile computer
In read/write memory medium, the computer program is when being executed, it may include such as the process of the embodiment of above-mentioned each method.Wherein,
To any reference of memory, storage, database or other media used in each embodiment provided herein,
Including non-volatile and/or volatile memory.Nonvolatile memory may include read-only memory (ROM), programming ROM
(PROM), electrically programmable ROM (EPROM), electrically erasable ROM (EEPROM) or flash memory.Volatile memory may include
Random access memory (RAM) or external cache.By way of illustration and not limitation, RAM is available in many forms,
Such as static state RAM (SRAM), dynamic ram (DRAM), synchronous dram (SDRAM), double data rate sdram (DDRSDRAM), enhancing
Type SDRAM (ESDRAM), synchronization link (Synchlink) DRAM (SLDRAM), memory bus (Rambus) direct RAM
(RDRAM), direct memory bus dynamic ram (DRDRAM) and memory bus dynamic ram (RDRAM) etc..
Each technical characteristic of embodiment described above can be combined arbitrarily, for simplicity of description, not to above-mentioned reality
It applies all possible combination of each technical characteristic in example to be all described, as long as however, the combination of these technical characteristics is not deposited
In contradiction, all should be considered as described in this specification.
The several embodiments of the application above described embodiment only expresses, the description thereof is more specific and detailed, but simultaneously
It cannot therefore be construed as limiting the scope of the patent.It should be pointed out that coming for those of ordinary skill in the art
It says, without departing from the concept of this application, various modifications and improvements can be made, these belong to the protection of the application
Range.Therefore, the scope of protection shall be subject to the appended claims for the application patent.
Claims (14)
1. a kind of classification cooking control method, which is characterized in that the described method includes:
Obtain the color reflection information of rice to be cooked；
Reflect that information identifies the rice kind of the rice to be cooked according to the color；
Information is controlled using culinary art corresponding with the rice kind of the rice to be cooked, controls in cooking equipment and heats the rice to be cooked
Calandria carry out heating cooking.
2. the method according to claim 1, wherein color reflection information includes the light intensity of reflected light；Institute
State the color reflection information for obtaining rice to be cooked, comprising:
Receive the light intensity of reflected light of the rice to be cooked under light source irradiation.
3. according to the method described in claim 2, it is characterized in that, described reflect that information identification is described wait cook according to the color
It prepares food the rice kind of rice, comprising:
If the light intensity of the reflected light is greater than or equal to default light intensity, the rice kind of the rice to be cooked is rice；
If the light intensity of the reflected light is less than the default light intensity, the rice kind of the rice to be cooked is colored rice.
4. the method according to claim 1, wherein color reflection information includes grain of rice chromatic value；It is described
Obtain the color reflection information of rice to be cooked, comprising:
Receive the image that image capturing device shoots the rice to be cooked；
Extract the grain of rice chromatic value of rice to be cooked in described image.
5. according to the method described in claim 4, it is characterized in that, described reflect that information identification is described wait cook according to the color
It prepares food the rice kind of rice, comprising:
If the grain of rice chromatic value is greater than or equal to default chromatic value, the rice kind of the rice to be cooked is rice；
If the grain of rice chromatic value is less than the default chromatic value, the rice kind of the rice to be cooked is colored rice.
6. the method according to claim 1, wherein color reflection information includes color contrast value；It is described
Obtain the color reflection information of rice to be cooked, comprising:
It receives image capturing device and shoots the image when rice to be cooked is placed in Background apparatus；
Extract the background chromatic value of Background apparatus described in described image；
Extract the grain of rice chromatic value of rice to be cooked in described image；
The difference for calculating the grain of rice chromatic value Yu the background chromatic value obtains the color contrast value.
7. according to the method described in claim 6, it is characterized in that, described reflect that information identification is described wait cook according to the color
It prepares food the rice kind of rice, comprising:
If the color contrast value is greater than or equal to default reduced value, the rice kind of the rice to be cooked is colored rice；
If the color contrast value is less than the default reduced value, the rice kind of the rice to be cooked is rice.
8. method according to any one of claims 1-7, which is characterized in that the rice kind includes rice and coloured
Rice；It is described that information is controlled using culinary art corresponding with the rice kind of the rice to be cooked, it is described wait cook to control heating in cooking equipment
Prepare food rice calandria carry out heating cooking, comprising:
If the rice kind of the rice to be cooked is rice, the default culinary art for cooking rice is called to control information, control culinary art
The calandria that the rice to be cooked is heated in equipment carries out heating cooking；
If the rice kind of the rice to be cooked is colored rice, the default culinary art control information is adjusted, according to culinary art adjusted
Information is controlled, the calandria progress heating cooking for heating the rice to be cooked in cooking equipment is controlled.
9. according to the method described in claim 8, it is characterized in that, the default culinary art control information includes that preset culinary art is bent
Line；The adjustment default culinary art controls information, including at least one in following three:
The temperature in puffed wheat stage in the preset culinary art curve is turned up, and/or extends puffed wheat in the preset culinary art curve
The duration in stage；
Reduce the heating rate of temperature rise period in the preset culinary art curve；
Extend the duration of boiling stage in the preset culinary art curve, and/or increases and boil in the preset culinary art curve
The temperature in stage.
10. method according to any one of claims 1-7, which is characterized in that the rice kind includes rice and coloured
Rice；It is described that information is controlled using culinary art corresponding with the rice kind of the rice to be cooked, it is described wait cook to control heating in cooking equipment
Prepare food rice calandria carry out heating cooking, comprising:
If the rice kind of the rice to be cooked is colored rice, the default culinary art for cooking colored rice is called to control information, control
The calandria that the rice to be cooked is heated in cooking equipment carries out heating cooking；
If the rice kind of the rice to be cooked is rice, the default culinary art control information is adjusted, is controlled according to culinary art adjusted
Information processed controls the calandria progress heating cooking that the rice to be cooked is heated in cooking equipment.
11. a kind of control equipment, including memory and processor, the memory are stored with computer program, which is characterized in that
The step of processor realizes any one of claims 1 to 10 the method when executing the computer program.
12. a kind of cooking equipment, including control equipment described in pot body, calandria and claim 11, the calandria and institute
It states control equipment and is set to the pot body, and the calandria connects the control equipment.
13. a kind of terminal, including memory and processor, the memory are stored with computer program, which is characterized in that described
The step of processor realizes any one of claims 1 to 10 the method when executing the computer program.
14. a kind of cooking system, which is characterized in that including terminal described in cooking equipment and claim 13, the terminal with
The cooking equipment communication connection.
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| CN201910404766.9A CN109998364A (en) | 2019-05-16 | 2019-05-16 | Classification cooking control method, control equipment, cooking equipment, terminal and system |
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| CN201910404766.9A CN109998364A (en) | 2019-05-16 | 2019-05-16 | Classification cooking control method, control equipment, cooking equipment, terminal and system |
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