CN110089919B

CN110089919B - Rice cooking device control method and rice cooking device

Info

Publication number: CN110089919B
Application number: CN201910421653.XA
Authority: CN
Inventors: 肖彪; 林康桂; 陈群; 左双全; 孙志辰
Original assignee: Gree Electric Appliances Inc of Zhuhai
Current assignee: Gree Electric Appliances Inc of Zhuhai
Priority date: 2019-05-21
Filing date: 2019-05-21
Publication date: 2020-06-23
Anticipated expiration: 2039-05-21
Also published as: CN110089919A

Abstract

A method for controlling a rice cooking device and a rice cooking device thereof are provided. The invention provides a rice cooking device and a control method thereof. The invention can correctly identify hot water and cold water by adopting stage type water temperature detection, adopts different processing programs such as a hot water cooking program and a cold water cooking program according to different water temperature states, and adopts different intermittent heating modes aiming at different cooking programs. Not only can save energy, but also can improve the quality of the rice under the condition of different water temperatures and obtain better mouthfeel.

Description

Rice cooking device control method and rice cooking device

Technical Field

The invention relates to a cooking method and a device, in particular to a cooking method and a device of an electric cooker or an electric pressure cooker, belonging to the field of household appliances.

Background

With the improvement of the living standard of people, automatic rice cooking devices such as electric pressure cookers, electric cookers and the like are applied more and more in the life of people. The existing automatic rice cooking device usually comprises an automatic control unit, and different control modes can be adopted according to different requirements of users so as to achieve a better control mode, so that cooked rice has better taste. For example, the common electric rice cooker can realize different tastes such as softness, moderate degree, hardness and the like for cooking rice through program control.

In the use of the rice cooking apparatus, the inventors have found that when cooking rice with other functions of the electric rice cooker such as soup cooking, direct use of water having a certain temperature after cooking as needed or re-cooking rice after power off for various reasons during cooking, the water temperature has a certain temperature and the rice may be soaked for a certain period of time. The existing rice cooking device does not have a program for the above situation, and the control unit processes the water according to the condition that the water is cold water, namely, a phenomenon of logic misjudgment occurs, so that the normal rice cooking time is prolonged, and the quality of the rice is deteriorated along with the normal rice cooking time.

Disclosure of Invention

To address the above technical problems, the present invention provides a rice cooking apparatus and a control method thereof. The invention can correctly identify hot water and cold water by adopting staged water temperature detection, and can improve the quality of rice under different water temperatures by adopting different processing procedures according to different water temperature states.

The invention provides a control method of a rice cooking device, which comprises the following steps:

s1: starting the operation of the rice cooking device;

s2: detecting the water temperature in the rice cooking device for the first time within a first preset time period T1, wherein the initial water temperature detected for the first time is recorded as T1;

s3: after the first detection is finished, carrying out second detection on the water temperature in the rice cooking device within a second preset time period T2, and recording the water temperature detected for the second time as T2;

s4: comparing T1 with T2 to determine the water temperature state;

s5: executing a corresponding cooking program according to the water temperature state; the cooking procedure is an intermittent heating mode, the hot water cooking procedure has a larger duty ratio in the early stage and has a smaller duty ratio in the later stage; the cold water cooking program has a smaller duty ratio in the early stage and a larger duty ratio in the later stage.

Preferably, the invention adopts the following warm water and cold water judgment logics:

if T1 and T2 satisfy one of the following A, B conditions, determining that the rice is hot water, and executing a hot water cooking program; otherwise, judging the rice to be cold water, and executing a cold water cooking program:

a: t1> T2, and T1-T2< a first predetermined temperature difference, and T2> is the first predetermined temperature;

b: t1< T2, and T2> is the second set temperature.

Further, the first preset temperature difference is 15 ℃, the first set temperature is 40 ℃, and the second set temperature is 25 ℃.

Further, the first preset time period may preferably be 0 to 5S, or the measurement may be started at the beginning, and preferably may be limited to 5S; the second predetermined period of time is 1-2 minutes.

Further, the performing of the hot water cooking process includes the following steps; in the first stage, rapidly heating to a first temperature in a first intermittent heating mode; in the second stage, the rice is heated intermittently to ensure the water temperature to be constant at the second temperature and prolong the boiling time to make the rice grains gelatinized fully.

Further, the first temperature is 75-80 ℃; the second temperature is 95-98 ℃.

Further, wherein the first intermittent heating, in particular with an operation with a heating and switching off time ratio of 5:1, controls the heating, the second intermittent heating, in particular with a heating and switching off time ratio of 2:3 to control the heating.

Further, the performing of the cold water cooking process includes the following steps; in the early stage, the rice is heated and maintained at the third temperature in a third intermittent heating mode to enter a rice soaking stage, so that the rice grains fully absorb water; and in the later stage, the water heating device works in a fourth intermittent heating mode, so that the water temperature is maintained to be higher than the fourth temperature.

Further, the third temperature is 30-35 ℃; the fourth temperature was 98 ℃.

Further, the third intermittent heating is that the time ratio of heating to disconnection is 1:4, and the fourth intermittent heating is controlled by adopting an operating mode that the time ratio of heating to disconnection is 4: 1.

Furthermore, the cooking device is an electric cooker or an electric pressure cooker, and the temperature detection is monitored by a temperature sensor.

In addition, the rice cooking device comprises a control unit, and the control unit is used for realizing the control method.

The invention abandons the judgment mode of single parameter and single value, selects the mode of measuring the water temperature at intervals for judgment, sets different cooking modes aiming at different water temperatures, and overcomes the defects of the traditional cooking device of single parameter monitoring, single heating and single value comparison, namely, ① causes over-high temperature, starch gelatinization, unqualified quality and flavor, ② causes misjudgment, and normal non-hot water cooking can also be judged as hot water cooking, thus affecting the cooking time and the cooking effect.

Drawings

FIG. 1 is a flowchart illustrating a method for controlling a rice cooking apparatus according to an embodiment of the present invention

FIG. 2 is a schematic view of a rice cooking system according to the present invention

FIG. 3 is a graph illustrating the effect of rice cooked using a prior art hot and cold water rice cooker

FIG. 4 is a graph showing the effect of rice obtained by the rice cooking apparatus and the rice cooking method according to the embodiment of the present invention

Detailed Description

In the following description of the preferred embodiments of the invention,

as shown in fig. 1 to 4, the present invention ensures a better taste of rice by improving a water temperature detecting method, a rice cooking program and a control method in a rice cooking apparatus.

The embodiment of the control method of the rice cooking device provided by the invention generally comprises the following steps:

s1: starting the operation of the rice cooking device;

s4: comparing T1 with T2 to determine the water temperature state;

The duty ratio is a ratio of an energization time to a total time in one pulse cycle.

The first predetermined time period in the above steps is preferably completed within a starting time, which is at last not longer than 5 s. Specifically, the rice cooking device is selected to start immediately after the rice cooking device starts to operate. The second detection should not be performed too long, and the second predetermined time period is preferably within 1-2 minutes after the first detection. In a specific embodiment, after the electric cooker is operated, the water temperature is detected by a detection device such as a temperature sensor, the initial water temperature is recorded as T1, the second water temperature detection is completed within 1-2 minutes after the initial water temperature is completed, and the detected second water temperature is recorded as T2.

The water temperature of the invention can be divided into a plurality of sections, such as low, medium and high, and different heating programs are correspondingly selected. In the embodiment, the water temperature state is divided into two types, one is cold water and the other is hot water, and two cooking procedures are correspondingly arranged, namely the cold water procedure and the hot water cooking procedure.

Specifically, how to perform the cold water and cold water determination and execute the corresponding cold water rice cooking program and hot water rice cooking program by using the temperatures detected by T1 and T2 in the cold water program and the hot water program is as follows: and if the T1 and the T2 satisfy one of the following conditions, namely that the rice is considered to be hot water, executing the hot water cooking program, and if the conditions are not satisfied, executing the cold water cooking program:

b: t1< T2, and T2> is the second set temperature;

during the course of the experiment, it was found that: the temperature judgment mainly depends on the temperature sensing bulb at the bottom of the rice cooking device (namely, the detection device is arranged at the bottom of the rice cooking device), and the temperature sensing bulb at the top (namely, the detection device is arranged at the top of the rice cooking device) is influenced by too many factors, so that the controllability is low. The temperature change of the top temperature-sensing bulb by opening and closing the cover after cooking is completely in two different states, the temperature of the top temperature-sensing bulb is rapidly reduced under the condition of opening the cover, the reduction speed of the top temperature-sensing bulb is relatively slow under the state of closing the cover, and the opening and closing of the cover can not be controlled in the using process of a user. For the bottom temperature sensing bulb, the temperature sensing bulb is mainly influenced by the waste heat of the surrounding heating plate, and the relation of temperature change on opening and closing the cover is not large. Therefore, it is preferable to select the bottom bulb as a reference.

Tests prove that the cooling water is obtained by combining different environmental temperatures, different initial water temperatures, different cooling times and the like and the actual use condition of a user: the temperature range of T1-T2 is-27-43 ℃, wherein the temperature of < 15 ℃ can contain (T1-T2 > 0) 95% of hot water condition ". The invention is obtained by multiple actual risks, the following data are adopted, and the optimized cold water and hot water judgment temperature standard in the embodiment is as follows:

the first preset temperature difference is set to be 15 ℃, the first set temperature is set to be 40 ℃, the second set temperature is set to be 25 ℃, and the specific judgment mode is as follows:

(1) when T1> T2, it is determined that the water is in a temperature-decreasing state, i.e., a first state, and at this time, it is further determined that the water is hot water when T1-T2< the first predetermined temperature difference of 15 ℃ and T2 ≧ the first set temperature of 40 ℃. Experiments show that the rice starts to be gelatinized at the temperature of more than 40 ℃, and the rice cooking has a good effect by adopting the temperature of 40 ℃ in combination with the experiments.

(2) When T1< T2, it indicates a temperature-increasing state, i.e., the second state. Since this state usually indicates that the rice has been soaked in cold water for a certain period of time. At this time, after a plurality of times of practical insurance, the rice is judged to be hot water only when the temperature T2 is more than or equal to the second set temperature of 25 ℃, and the rice cooking effect is better.

When the rice is judged to be hot water, executing a hot water cooking program; and executing a cold water cooking program when the cold water is judged.

By adopting the temperature measurement mode and the judgment logic, the technical effects are as follows:

in the first state, in which the temperature of water is in a decreased state, such as cooking directly by adding hot water to the cooking apparatus, the temperature of water measured at regular intervals is generally in a decreased state due to heat dissipation. In this state, since the rice is not soaked and needs to be heated to a temperature higher than a large value, the invention creatively finds that the first preset temperature difference is 15 ℃, the first preset temperature is 40 ℃, preferably more than 40 ℃, and the first preset temperature difference satisfies that T1-T2< the first preset temperature difference is 15 ℃ and T2 is more than or equal to the first preset temperature and 40 ℃ executes a hot water heating program, so that the rice is cooked to have better taste.

And in the second state, the water temperature is in a temperature rising state, for example, the water is heated and then heated after power failure due to various reasons, for example, the water is in a shorter time after cooking, at the moment, because the heating device is just powered off, the pot body is still in a state of transferring heat to the water, and the water temperature is in a rising state. Or the electric heating device is in a heat preservation state, and the water temperature is also in a rising state at the time. At this time, since the rice is already soaked, the temperature of the rice is only required to be greater than a smaller value, the creative discovery of the invention finds that if the second set temperature is set to be 25 ℃, and T2 is greater than or equal to the second set temperature of 25 ℃, the rice is judged to be hot water, and the taste obtained by cooking rice is better.

Specifically, the present embodiment is further optimized with respect to the specific implementation of the hot water cooking process and the cold water cooking process as follows:

(1) the hot water cooking procedure comprises the following two stages:

in the early stage of cooking, the rice is heated in a first discontinuous heating mode, specifically, the heating mode with the ratio of the heating time to the interruption time of 5:1 can be adopted to control the heating, for example, the heating is carried out for 10S, the 2S rapid heating is stopped to reach a first temperature, for example, 75-80 ℃, the water absorption time of the rice is reduced in the conventional rice soaking stage, and the water absorption holes are prevented from being blocked after gelatinization.

In the later stage of cooking, after the first temperature is reached to 75-80 ℃, the rice cooker works in a second intermittent heating mode, so that the stream time in the conventional rice soaking stage is reduced, and gelatinization of the stream time is prevented from blocking the water suction holes of the rice cooking device. Specifically, the second intermittent heating mode may adopt a heating and interruption time ratio of 2:3, controlling heating in a working mode of 4S, stopping heating for 6S, maintaining boiling, ensuring that the water temperature is constant between a second temperature of 95-98 ℃, and prolonging the boiling time to fully gelatinize the rice grains.

(2) When the rice is judged to be cold water, executing a cold water cooking program, wherein the cold water cooking program comprises the following two stages:

in the early stage of cooking, the rice cooker works in a third intermittent heating mode, wherein the third intermittent heating mode can adopt a mode that the ratio of heating time to interruption time is 1:4, controlling heating in a working mode, such as heating for 2S, stopping heating for 8S, and keeping the heating at a third temperature, such as 30-35 ℃, entering a rice soaking stage to ensure that the rice grains fully absorb water;

and in the later stage of cooking, after the rice absorbs water sufficiently at a third temperature of 30-35 ℃, operating in a fourth intermittent heating mode, wherein the fourth intermittent heating mode is specifically controlled by adopting an operating mode that the ratio of heating to the interruption time is 4:1, for example, 8S heating is adopted, 2S continuous boiling is stopped, the water temperature is maintained at the fourth temperature of 98 ℃ or above, and the rice grains are enabled to be gelatinized quickly and reach the level of Q shells.

Fig. 2 is a view showing a rice cooking system according to the control method of the present invention, fig. 3 is a view showing rice cooked by a conventional rice cooking system in hot water, and fig. 4 is a view showing rice cooked by the rice cooking system according to the present invention. It can be seen from the above figures that the prior art rice cooking apparatus cooks too much rice and tastes bad in the hot water cooking state, while the rice cooking apparatus of the present invention cooks rice that is superior to the prior art rice cooking apparatus in both appearance and taste.

According to the embodiment of the invention, aiming at two common states in the cooking process, the two states are identified by carrying out temperature detection twice in a short time period, and the two states adopt corresponding heating programs, so that good rice taste is obtained, and the life quality is improved. And through two temperature detections, the two situations can be accurately identified, if only one temperature detection is adopted, if the detected temperature is 30 ℃, whether the temperature is treated according to a hot water heating program cannot be determined, because in the first situation, the temperature is required to be more than 40 ℃ to be treated according to the hot water program, and in the second situation, the temperature is required to be more than 25 ℃, namely, the temperature is required to be treated according to the hot water heating program, so that a better taste is obtained. However, a single detection cannot distinguish the above situations. Compared with single temperature detection, the detection method provided by the invention can improve the detection accuracy. And whether the detection device fails or not can be conveniently identified, and if the temperature difference of two times is large, the detection device can be judged to possibly fail. The control method of the invention can accurately distinguish different states of the rice by setting a water temperature detection mode different from the prior art, and can ensure that the rice can obtain better mouthfeel under different conditions by adopting different processing modes for the hot water cooking program and the cold water cooking program.

The above description is only for the purpose of illustrating the preferred embodiments of the present invention and is not to be construed as limiting the present invention in any way, and it will be apparent to those skilled in the art that the above description of the present invention can be applied to various modifications, equivalent variations or modifications without departing from the spirit and scope of the present invention.

Claims

1. A control method of a rice cooking apparatus, comprising the steps of:

s1: starting the operation of the rice cooking device;

s4: comparing T1 with T2 to determine the water temperature state; wherein, if T1 and T2 satisfy one of the following conditions:

b: t1< T2, and T2> is the second set temperature;

wherein the first preset temperature difference is 15 ℃, the first set temperature is 40 ℃, and the second set temperature is 25 ℃;

judging that the rice is hot water when any one of the conditions A or B is met, executing a hot water cooking program, judging that the rice is cold water when the conditions A or B are not met, and executing a cold water cooking program;

s5: executing a corresponding cooking program according to the water temperature state; the cooking procedure is an intermittent heating mode, the hot water cooking procedure is executed with a larger duty ratio in the early stage and a smaller duty ratio in the later stage; the cold water cooking program is executed, the duty ratio is small in the early stage, and the duty ratio is large in the later stage.

2. The control method of a rice cooking system according to claim 1, characterized in that: the first preset time period is 0-5 seconds; the second predetermined period of time is 1-2 minutes.

3. The control method of the rice cooking system according to claim 2, characterized in that: the execution of the hot water cooking process includes the following steps; in the first stage, rapidly heating to a first temperature in a first intermittent heating mode; in the second stage, the rice is heated intermittently to ensure the water temperature to be constant at the second temperature and prolong the boiling time to ensure that the rice grains are gelatinized fully.

4. The control method of the rice cooking system according to claim 3, wherein: the first temperature is 75-80 ℃; the second temperature is 95-98 ℃.

5. The control method of a rice cooking system according to claim 4, characterized in that: wherein the first intermittent heating mode is specifically an operating mode with the time ratio of heating to disconnection of 5:1 to control heating, and the second intermittent heating mode is specifically an operating mode with the time ratio of heating to disconnection of 2:3 to control heating.

6. The control method of the rice cooking system according to any one of claims 1 to 5, wherein: the cold water cooking process includes the following steps; working in a third intermittent heating mode in the early stage, and heating to maintain the third temperature to enter a rice soaking stage so that rice grains fully absorb water; and in the later stage, the water heater works in a fourth intermittent heating mode to keep the water temperature above the fourth temperature.

7. The control method of a rice cooking system according to claim 6, characterized in that: the third temperature is 30-35 ℃; the fourth temperature was 98 ℃.

8. The control method of the rice cooking system according to claim 7, wherein: the third intermittent heating is controlled by adopting a working mode that the time ratio of heating to disconnection is 1:4, and the fourth intermittent heating is controlled by adopting a working mode that the time ratio of heating to disconnection is 4: 1.

9. The control method of rice cooking system as claimed in any one of claims 1 to 5, 7 and 8, wherein: the cooking device is an electric cooker or an electric pressure cooker.

10. A rice cooking device comprising a control unit, characterized in that the control unit is adapted to carry out the control method according to any one of claims 1-9.