CN111616604A - Desugaring device and control method thereof - Google Patents
Desugaring device and control method thereof Download PDFInfo
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- CN111616604A CN111616604A CN202010248682.3A CN202010248682A CN111616604A CN 111616604 A CN111616604 A CN 111616604A CN 202010248682 A CN202010248682 A CN 202010248682A CN 111616604 A CN111616604 A CN 111616604A
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- 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
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Abstract
The invention relates to the technical field of a desugaring device, in particular to a desugaring device and a control method thereof. The invention provides a control method of a desugaring device, which comprises a rice soaking stage and a gelatinization stage. The invention provides a control method of a desugaring device, which comprises a rice soaking stage, a gelatinization stage, a boiling stage and a rice steaming stage, wherein the starch content in rice can be reduced by controlling the temperature, the heat preservation time and the like, and the cooked rice has good taste and low sugar content and is convenient for diabetics or obese patients to eat.
Description
Technical Field
The invention relates to the technical field of a desugaring device, in particular to a desugaring device and a control method thereof.
Background
China is one of the countries with the fastest increase of the prevalence rate of diabetes, and the number of the sick people is high in the first place of the world. With the increasing attention paid to healthy diet, the concept of controlling and reducing sugar in diet has received great attention.
Therefore, desugaring devices with a desugaring effect are available on the market. These desugaring devices can reduce the sugar content in the cooked rice, and bring good news to the bodies of the middle-aged and elderly people and diabetic patients. However, most of the desugared devices on the market have a common desugared effect, and thus the sugar in the cooked rice cannot be removed sufficiently. To this end, we propose a desugaring apparatus and a control method thereof.
Disclosure of Invention
In order to solve the above problems, a first aspect of the present invention provides a method for controlling a desugaring apparatus, comprising a rice-steeping stage and a gelatinization stage.
As a preferred technical solution, the rice soaking stage comprises: and controlling the desugaring device to heat up to a first preset temperature, and preserving heat for a first preset time.
As a preferred embodiment, the step of gelatinizing comprises: and after the rice soaking stage is finished, controlling the desugaring device to be heated to a second preset temperature, and preserving heat for a second preset time.
As a preferable technical solution, when the cooking mode corresponding to the cooking request received by the desugaring device is the blood sugar lowering cooking mode, the rice soaking stage further includes: and acquiring a blood sugar reduction value set by a user according to the cooking request, and acquiring a first preset temperature and a first preset time, a second preset temperature and a second preset time which are matched with the preset blood sugar reduction value according to a mapping relation between the preset blood sugar reduction value and the first preset temperature and the first preset time, and between the preset blood sugar reduction value and the second preset temperature and the second preset time.
As a preferred technical solution, the control method further comprises a boiling stage and a rice steaming stage.
As a preferred solution, the boiling stage comprises: after the gelatinization stage, the heating mode of the desugaring device is set to make the rice-water mixture in a boiling state, and the maintaining time is 0-10 min.
As a preferable technical scheme, a water draining stage is further included after the boiling stage and before the rice steaming stage, and the water draining time is 0-5 min.
As a preferred technical solution, the rice steaming stage comprises: after the drainage stage is finished, the heating mode of the desugaring device is set to make the drained rice in a constant-temperature and pressure-heating state.
As a preferred technical solution, the constant temperature and pressure heating state is: maintaining the temperature of rice at 95-100 deg.C for 0-40 min.
The second aspect of the invention provides a desugaring device, which is controlled by the control method; the desugaring device comprises a pan body, a shell, a pan cover, a heating device and a rice-water separating mechanism; the rice cooker is characterized in that the cooker body and the cooker cover are respectively arranged on the shell, and the heating device is arranged on the cooker body and used for steaming and boiling rice-water mixture in the cooker body.
Has the advantages that: the invention provides a control method of a desugaring device, which comprises a rice soaking stage, a gelatinization stage, a boiling stage and a rice steaming stage, wherein the starch content in rice can be reduced by controlling the temperature, the heat preservation time and the like, and the cooked rice has good taste and low sugar content and is convenient for diabetics or obese patients to eat.
Drawings
In order to more clearly illustrate the embodiments of the present invention or the technical solutions in the prior art, the drawings used in the description of the embodiments or the prior art will be briefly described below, and it is obvious that the drawings in the following description are some embodiments of the present invention, and other drawings can be obtained by those skilled in the art without creative efforts.
FIG. 1: temperature profiles obtained by the different control methods provided in example 1.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the drawings in the embodiments of the present invention, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments. All other embodiments, which can be obtained by a person skilled in the art without any inventive step based on the embodiments of the present invention, are within the scope of the present invention.
In order to solve the above problems, a first aspect of the present invention provides a method for controlling a desugaring apparatus, comprising a rice-steeping stage and a gelatinization stage.
In one embodiment, the rice steeping phase comprises: and controlling the desugaring device to heat up to a first preset temperature, and preserving heat for a first preset time.
In one embodiment, the gelatinisation stage comprises: and after the rice soaking stage is finished, controlling the desugaring device to be heated to a second preset temperature, and preserving heat for a second preset time.
In one embodiment, when the cooking mode corresponding to the cooking request received by the desugaring device is a blood sugar lowering cooking mode, the rice soaking stage further comprises: and acquiring a blood sugar reduction value set by a user according to the cooking request, and acquiring a first preset temperature and a first preset time, a second preset temperature and a second preset time which are matched with the preset blood sugar reduction value according to a mapping relation between the preset blood sugar reduction value and the first preset temperature and the first preset time, and between the preset blood sugar reduction value and the second preset temperature and the second preset time.
For example, when the desugaring device is an electric cooker, regarding the control mode of the electric cooker, in one embodiment, a control of a "blood sugar lowering cooking mode" may be set on a control panel of the electric cooker, and when the food material to be cooked by the user is the blood sugar lowering food, the electric cooker enters the blood sugar lowering cooking mode by clicking the control, and the blood sugar lowering food material is cooked according to the method provided by the present invention; or, in another embodiment, an electric cooker control application may be provided, and run on an intelligent terminal such as a mobile phone or a tablet computer, the intelligent terminal establishes remote communication or near field communication with the electric cooker, and a user may control the electric cooker through the intelligent terminal, for example, setting a cooking mode. Meanwhile, a control of a 'blood sugar lowering cooking mode' is arranged on a control interface of the control application, a user controls the electric cooker to enter the blood sugar lowering cooking mode through the control, when the control is triggered, the mobile phone sends a mode switching instruction to the electric cooker, and the electric cooker enters the blood sugar lowering cooking mode according to the received instruction.
In the control method, corresponding control parameters are set at each stage, the electric cooker is controlled to cook food according to the corresponding control parameters, and the control parameters mainly comprise heating temperature, heat preservation time and the like.
Wherein, the purpose of the rice soaking stage is as follows: the rice is fully absorbed with water, and the partially soluble starch and carbohydrate are dissolved out preliminarily. In the stage, starch is heated in water, and with the increase of temperature, weaker hydrogen bonds in micelles in a starch crystallization area are broken and appear in gaps, so that water molecules enter the inside of the micelles to be combined with a part of starch molecules through the hydrogen bonds, and the starch molecules absorb water and expand.
Purpose of the gelatinization stage: during this stage, the rice grains further absorb water and are gelatinized, and the gelatinized starch is further dissolved out and removed with the rice soup. Heating the starch milk solution to a certain temperature, wherein starch granules are irreversibly expanded to form a semitransparent sticky liquid, and at the moment, the crystalline structure of the starch is molten, the polarized light cross disappears, and the starch begins to be gelatinized. When the gelatinization temperature is reached, a large amount of water is absorbed by starch granules, hydrogen bonds among molecules are broken, the expansion of an amorphous area presses a crystalline area of the amylopectin to cause the degradation of the amylopectin, and a double-helix structure is changed into an irregular linear cluster shape; then the starch is continuously expanded, amylose is dialyzed out to form a mutually wound gel network to wrap fully gelatinized starch grains, and the starch grains are an amylopectin enriched phase.
In one embodiment, the control method further comprises a boiling phase and a rice steaming phase.
In one embodiment, the boiling stage comprises: after the gelatinization stage, the heating mode of the desugaring device is set to be that the rice-water mixture is in a boiling state, and the maintaining time is 0-10 min.
In one embodiment, a water draining stage is further included after the boiling stage and before the rice steaming stage, and the water draining time is 0-5 min.
In one embodiment, the rice steaming phase comprises: after the water discharging stage is finished, the heating mode of the desugaring device is set to enable the rice after water discharging to be in a constant-temperature pressure heating state, and the water content of the rice can be released through constant-temperature pressure heating treatment, so that the content proportion of the resistant starch in the rice is improved.
In one embodiment, the constant temperature autoclave state is: maintaining the temperature of rice at 95-100 deg.C for 0-40 min.
In one embodiment of the present invention, a method for controlling a desugaring apparatus is provided, which cooks food materials in the following stages in sequence: rice soaking stage, gelatinization stage, water draining stage, boiling stage and rice steaming stage. The desugaring device is preset with a blood sugar lowering cooking mode. When the cooking mode corresponding to the received cooking request is the blood sugar reducing cooking mode, in the rice soaking stage, the desugaring device is controlled to be heated to a first preset temperature, and the temperature is maintained for a first preset time.
In a preferred embodiment, the first preset temperature is 30-70 ℃ and the first preset time period is 0-30 min; the second preset temperature is 72-92 ℃, and the second preset time is 0-15 min.
In a more preferred embodiment, the first predetermined temperature is 55-65 ℃ and the first predetermined time period is 5-10 min; the second preset temperature is 80-90 ℃, and the second preset time is 5-10 min.
That is, in this embodiment, when cooking hypoglycemic food, the user can select a hypoglycemic cooking mode in which the duration and temperature of the rice soaking stage and the gelatinization stage are controlled within a suitable time, so that excessive nutrient loss due to too long or too short rice soaking or gelatinization time and too high temperature can be avoided to maintain the hypoglycemic effect of the cooked rice.
The test data obtained through the test in this embodiment obtains that the sugar content of the cooked rice obtained in the rice soaking stage and the rice gelatinization stage is different at different rice soaking and gelatinization temperatures and times, that is, at different first preset temperature, first preset time, second preset temperature, and second preset time, and specifically refers to the description in embodiment 1.
The second aspect of the invention provides a desugaring device, which is controlled by the control method; the desugaring device comprises a pan body, a shell, a pan cover, a heating device and a rice-water separating mechanism; the rice cooker is characterized in that the cooker body and the cooker cover are respectively arranged on the shell, and the heating device is arranged on the cooker body and used for steaming and boiling rice-water mixture in the cooker body.
In a preferred embodiment, the desugaring device further comprises a rice water separation mechanism, and the rice water separation mechanism is mounted on the pot body and used for forcedly separating rice water in the pot body.
In the present invention, the terms "first" and "second" are used for descriptive purposes only and are not to be construed as indicating or implying relative importance or implicitly indicating the number of technical features indicated. Thus, a feature defined as "first" or "second" may explicitly or implicitly include at least one such feature. In the description of the present invention, "a plurality" means at least two, e.g., two, three, etc., unless specifically limited otherwise.
Moreover, any process or method descriptions in flow charts or otherwise described herein may be understood as representing modules, segments, or portions of code which include one or more executable instructions for implementing specific logical functions or steps of the process, and alternate implementations are included within the scope of the preferred embodiment of the present invention in which functions may be executed out of order from that shown or discussed, including substantially concurrently or in reverse order, depending on the functionality involved, as would be understood by those reasonably skilled in the art of the embodiments of the present invention.
Examples
Example 1
Referring to fig. 1, an embodiment 1 of the present invention provides a method for controlling a sugar-removing device, where the sugar-removing device is an electric rice cooker, and the food materials are cooked in the following stages in sequence: the rice soaking stage, the gelatinization stage, the drainage stage, the boiling stage and the rice steaming stage, wherein a blood sugar lowering cooking mode is preset on the electric rice cooker;
when the cooking mode corresponding to the received cooking request is a blood sugar lowering cooking mode, controlling the electric rice cooker to be heated to a first preset temperature in a rice soaking stage, and maintaining the temperature for a first preset time; in the gelatinization stage, controlling the electric cooker to heat to a second preset temperature, and maintaining the temperature for a second preset time; after the gelatinization stage is finished, setting the heating mode of the electric cooker to enable the rice-water mixture to be in a boiling state, and keeping the time for 4 min; the drainage time of the drainage stage is 1 min; the rice steaming stage comprises: after the drainage stage is finished, setting the heating mode of the desugaring device to enable the drained rice to be in a constant-temperature pressure heating state; the constant-temperature pressure heating state is as follows: maintaining the temperature of rice at 97-98 deg.C for 7 min.
Referring to fig. 1, a graph of temperature curves at different preset temperatures according to the control method of embodiment 1 of the present invention is shown, wherein the abscissa is time and the ordinate is actual temperature; the method comprises the following four test data that the sugar content of rice obtained in the rice soaking stage and the rice gelatinization stage at different rice soaking and gelatinization times, namely different rice cooked at different first preset temperature, first preset time, second preset temperature and second preset time is different, and the fact that the starch content in food can be reduced by clicking a control of a blood sugar reducing cooking mode under the condition of selecting the following temperature and time is proved, so that the blood sugar reducing effect is achieved.
The program settings for curve A, B, C, D are shown in the following table:
TABLE 1
Wherein the first actual temperature refers to the actual heating stopping temperature in the rice soaking stage; the actual heating stopping temperature in the rice soaking stage refers to the central temperature of the rice in the electric cooker measured by the temperature sensor when the heating is stopped in the actual rice soaking stage; similarly, the second actual temperature refers to the actual heating stopping temperature in the rice soaking stage; the actual heating stopping temperature in the gelatinization stage refers to the central temperature of the rice in the electric cooker measured by the temperature sensor when the actual gelatinization stage stops heating.
The total sugar content of the A, B, C, D rice was measured by GB/T15672-2009, and from the results of total sugar, the total sugar content of A was about 22.28%, the total sugar content of B was about 18.62%, the total sugar content of C was about 29.38%, and the total sugar content of D was about 25.66%.
Although embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that changes, modifications, substitutions and alterations can be made in these embodiments without departing from the principles and spirit of the invention, the scope of which is defined in the appended claims and their equivalents.
Claims (10)
1. A control method of a desugaring device is characterized by comprising a rice soaking stage and a gelatinization stage.
2. The method for controlling a desugaring apparatus according to claim 1, wherein the rice-soaking stage comprises: and controlling the desugaring device to heat up to a first preset temperature, and preserving heat for a first preset time.
3. The method of controlling a desugaring apparatus according to claim 1, wherein the gelatinization stage comprises: and after the rice soaking stage is finished, controlling the desugaring device to be heated to a second preset temperature, and preserving heat for a second preset time.
4. The control method of the desugaring device according to claim 1, wherein when the cooking mode corresponding to the cooking request received by the desugaring device is a blood sugar lowering cooking mode, the rice soaking stage further comprises: and acquiring a blood sugar reduction value set by a user according to the cooking request, and acquiring a first preset temperature and a first preset time, a second preset temperature and a second preset time which are matched with the preset blood sugar reduction value according to a mapping relation between the preset blood sugar reduction value and the first preset temperature and the first preset time, and between the preset blood sugar reduction value and the second preset temperature and the second preset time.
5. The method of claim 1, further comprising a boiling stage and a rice steaming stage.
6. The method of claim 1, wherein the boiling stage comprises: after the gelatinization stage, the heating mode of the desugaring device is set to be that the rice-water mixture is in a boiling state, and the maintaining time is 0-10 min.
7. The method for controlling a desugaring apparatus according to claim 1, wherein a draining stage is further included after the boiling stage and before the rice steaming stage, and the draining time is 0-5 min.
8. The method of claim 1, wherein the rice steaming stage comprises: after the drainage stage is finished, the heating mode of the desugaring device is set to make the drained rice in a constant-temperature and pressure-heating state.
9. The method for controlling a desugaring apparatus according to claim 8, wherein the constant temperature autoclaving state is: maintaining the temperature of rice at 95-100 deg.C for 0-40 min.
10. A desugaring apparatus, characterized in that it is controlled by the control method of any one of 1 to 6; the desugaring device comprises a pan body, a shell, a pan cover, a heating device and a rice-water separating mechanism; the rice cooker is characterized in that the cooker body and the cooker cover are respectively arranged on the shell, and the heating device is arranged on the cooker body and used for steaming and boiling rice-water mixture in the cooker body.
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| CN202010248682.3A CN111616604A (en) | 2020-04-01 | 2020-04-01 | Desugaring device and control method thereof |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112401635A (en) * | 2020-11-25 | 2021-02-26 | 郑德智 | Electric cooker and control method thereof |
| CN112426017A (en) * | 2020-11-26 | 2021-03-02 | 珠海格力电器股份有限公司 | Cooking equipment control method and device, computer equipment and storage medium |
| CN115137199A (en) * | 2021-03-30 | 2022-10-04 | 佛山市顺德区美的电热电器制造有限公司 | Cooking apparatus and control method thereof |
-
2020
- 2020-04-01 CN CN202010248682.3A patent/CN111616604A/en not_active Withdrawn
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112401635A (en) * | 2020-11-25 | 2021-02-26 | 郑德智 | Electric cooker and control method thereof |
| CN112426017A (en) * | 2020-11-26 | 2021-03-02 | 珠海格力电器股份有限公司 | Cooking equipment control method and device, computer equipment and storage medium |
| CN115137199A (en) * | 2021-03-30 | 2022-10-04 | 佛山市顺德区美的电热电器制造有限公司 | Cooking apparatus and control method thereof |
| CN115137199B (en) * | 2021-03-30 | 2024-04-19 | 佛山市顺德区美的电热电器制造有限公司 | Cooking apparatus and control method thereof |
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Effective date of registration: 20201209 Address after: 2 / F, building B, No. 7, Meijiao South Road, huakou community, Ronggui street, Shunde District, Foshan City, Guangdong Province Applicant after: Foshan xionggou Technology Co.,Ltd. Address before: 2nd floor, building B, No.7, Meijiao South Road, Ronggui huakou neighborhood committee, Shunde District, Foshan City, Guangdong Province 528000 Applicant before: Guangdong Shunde Shouchang Electrical Appliances Co.,Ltd. |
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Application publication date: 20200904 |