CN111904289A

CN111904289A - Rice cooking method of electric cooker

Info

Publication number: CN111904289A
Application number: CN202010667842.8A
Authority: CN
Inventors: 朱泽春; 陈双阳; 丁韩吉; 胡益民
Original assignee: Joyoung Co Ltd
Current assignee: Joyoung Co Ltd
Priority date: 2020-07-13
Filing date: 2020-07-13
Publication date: 2020-11-10

Abstract

The embodiment of the application discloses rice cooking method of an electric cooker, which comprises the following steps: a cooking stage: controlling the heating device to heat so that the food materials in the electric cooker absorb water, increasing the heating power after the food materials absorb water so that the food materials are heated to be boiled, reducing the heating power to carry out temperature flushing after the food materials are heated to be boiled so that the water content of the food materials is reduced, and stopping heating for stewing; and (3) starch solidification stage: reducing the temperature of the cooked rice to a preset temperature by adopting one or more cooling modes for one time or multiple times to enable starch in the cooked rice to form resistant starch; softening and temperature returning stage: the cooled rice is heated to increase the content of the resistant starch, and the rice with the resistant starch is softened and heated. Through the scheme of the embodiment, the content of the resistant starch in the common rice is improved, so that the rising rate of the postprandial blood sugar of a human body is reduced, and the nutrition and the taste of the rice are ensured.

Description

Rice cooking method of electric cooker

Technical Field

The present invention relates to cooking equipment controlling technology, and is especially rice cooking method for electric rice cooker.

Background

With the development of society and the change of living standard and living style, the incidence of diabetes of residents in China is rapidly increased, and the youth is increasingly intensified. The incidence rate of diabetes in China is over 11 percent, and a large part of people are pre-diabetic, so that the problem of diabetes is very serious.

Depending on the ease of digestion, starches in foods can be classified as resistant, slowly digestible and rapidly digestible. Resistant starch refers to starch that is not digestible in the human small intestine but is fermented or partially fermented in the colon. The higher the proportion of resistant starch, the slower the rate at which the food starch is digested by the human body and the lower its glycemic index. Therefore, the intake of food with high content of resistant starch can reduce the rising rate of postprandial blood sugar, reduce the obesity risk and improve the insulin sensitivity of type II diabetes. Resistant starches can be classified as physically embedded starches (RS1), resistant starch granules (RS2), retrograded starches (RS3), chemically modified starches (RS4) and starch lipid complexes (RS 5). Retrograded starch (RS3), also known as retrograded starch, is mainly gelatinized starch obtained by slow cooling or long-term standing, has stable physicochemical properties, and is a hotspot in the field of starch research at present. Starch retrogradation is the reverse process of gelatinization, but the process of starch retrogradation is irreversible and cannot be restored to the pre-retrogradation state by gelatinization. At present, the starch produced and processed is mainly retrograded starch (RS3), and the traditional preparation method is mainly a compression heating method, an enzyme method, extrusion, boiling, microwave conversion, heating-cooling and the like. The micelle model formed by RS3 shows that starch begins to gelatinize after being heated in water, the micelle structure is disintegrated, and starch molecules form single molecules and are surrounded by water to form a semitransparent pasty solution. Gelatinization disrupts the molecular sequence of the starch granule, allowing amylose to be dissolved from the granule. Aging enables freely-curled amylose molecules to approach each other, double helix is formed through intermolecular hydrogen bonds, the double helix is more and more, a plurality of tiny crystal nucleuses are formed by mutual superposition, the crystal nucleuses grow and mature continuously to form amylose crystals, the occurrence of an amylose crystal region can prevent amylase from contacting alpha-1, 4-glucosidic bonds of a starch crystal region, and the combination part of the amylase activity center is prevented from being combined with the starch molecules, so that the amylose crystals are endowed with the ability of resisting amylase digestion. Therefore, RS3 is a crystal formed by double helix formation of amylose and double helix stacking, and the increase of amylose content in the raw material is beneficial to the formation of resistant starch. The starch lipid complex (RS5) is formed by amylose and lipid, and means that the interaction between the nonpolar region in the helical structure of amylose and the hydrocarbon chain of lipid forms a single-helix coated structure.

The rice is staple food in most Asia areas, the rice mainly contains about 75% of starch, 7% -8% of protein and 1.3% -1.8% of fat, the amylose content of the long-shaped rice is generally 17.2-28.5%, and the amylose content of the polished round-grained rice is generally 8.7-17.2%. Finely ground rice is the mainstream in China, however, the resistant starch content of rice cooked by the traditional finely ground white rice is not high, only about 1-2%, the digestion rate in vivo is too high, and the postprandial blood sugar is easily increased rapidly, so that the finely ground rice belongs to high-glycemic-index food (the glycemic index of rice is up to 87), and is not ideal staple food for diabetics.

The process of controlling the rice cooking by the electric cooker can improve the resistant starch content in the rice, reduce the glycemic index of the rice, slow down the digestion speed in human body, make the rice more suitable for diabetes patients to eat, and has important significance for preventing diabetes and improving the nutritional status of the diabetes patients.

At present, the low-sugar rice cooker sold in the market adopts excessive water to cook rice, and rice and water are separated when the rice is half-cooked, so that the content of starch and reducing sugar in the rice is reduced. In practice, however, the sugar and starch filtered from the rice water are very limited. In addition, the low-sugar rice prepared by adopting the principle is loose, wet and soft, has large water deviation, is uneven and has poor taste, and nutrient substances such as protein, B vitamins, mineral substances such as phosphorus, potassium, iron, selenium and the like in the rice can also be lost into the rice soup, so that the rice has low nutritional value.

Disclosure of Invention

The embodiment of the application provides a rice cooking method of an electric cooker, which can improve the content of resistant starch in common rice and ensure the nutrition and the taste of the rice.

The embodiment of the application provides a rice cooking method of an electric cooker, wherein the electric cooker comprises a heating device, and the method can comprise the following steps:

a cooking stage: controlling the heating device to heat so that the food materials in the electric cooker absorb water, heating the food materials after absorbing water so that the food materials are heated to be boiled, reducing the heating power to carry out temperature flushing after the food materials are heated to be boiled so that the water content of the food materials is reduced, and controlling the heating device to stop heating for stewing;

and (3) starch solidification stage: reducing the temperature of the cooked rice to a preset temperature by adopting one or more cooling modes and reducing the temperature for one time or more times so as to enable starch in the cooked rice to form resistant starch;

softening and temperature returning stage: the cooled rice is heated to increase the content of the resistant starch, and the rice with the resistant starch is softened and heated.

In an exemplary embodiment of the present application, the cooking stage may include: a water absorption stage and a curing stage; the maturation stage may in turn comprise: boiling sub-stage, warming sub-stage and stewing sub-stage;

the water absorption stage may include: controlling the heating device to heat at a first preset heating power, heating the food materials in the electric rice cooker to a first preset temperature range, and maintaining the first preset temperature range for a first preset time so as to enable the food materials to absorb water;

the boiling sub-stage may comprise: controlling the heating device to heat the food material to boiling at a second preset heating power, and maintaining the boiling state for a second preset time; the second preset heating power is greater than the first preset heating power; the first preset time length is longer than the second preset time length;

the warming sub-phase may include: controlling the heating device to heat the food material at a third preset heating power for a third preset time so as to perform temperature flushing and reduce the water content of the food material; the third preset heating power is smaller than the first preset heating power;

the rice stewing sub-phase can comprise: and controlling the heating device to stop heating for a fourth preset time to stew.

In exemplary embodiments of the present application, the starch solidification stage may include: a first cooling stage and a second cooling stage, wherein the cooling rate of the first cooling stage is greater than the cooling rate of the second cooling stage;

the cooling manner may include a first preset cooling manner and a second preset cooling manner.

In an exemplary embodiment of the present application, the first cooling stage may include: controlling the electric rice cooker to cool the rice by adopting the first preset cooling mode so that the rice is cooled to a second preset temperature range within a fifth preset time period to be rapidly cooled;

the second cooling stage may include: controlling the electric rice cooker to cool the rice by adopting the second preset cooling mode so that the rice is cooled from the second preset temperature range to a third preset temperature range within a sixth preset time length and is slowly cooled; the sixth preset time is longer than the fifth preset time.

In an exemplary embodiment of the present application, the softening tempering stage may include:

controlling the heating device to heat with a fourth preset heating power, heating food materials in the electric rice cooker to a fourth preset temperature range to warm the rice, and keeping the temperature of the rice in the fourth preset temperature range;

wherein the fourth preset heating power is less than the first preset heating power; and any temperature value in the fourth preset temperature range is greater than any temperature value in the second preset temperature range and the first preset temperature range.

In an exemplary embodiment of the present application, the first preset duration may satisfy: 10-20 min;

the second preset duration may satisfy: 5-10 min;

the third preset duration may satisfy: 10-15 min;

the fourth preset duration may satisfy: 10-15 min;

the first preset temperature range may satisfy: 30-40 ℃;

the first preset heating power can satisfy: P/2-3P/4;

the second preset heating power may be full power P;

the third preset heating power can satisfy: P/3-2P/3.

In an exemplary embodiment of the present application, the fifth preset duration may satisfy: 10-15 min;

the sixth preset duration may satisfy: 15-30 min;

the second preset temperature range may satisfy: 50-60 ℃;

the third preset temperature range may satisfy: 30-40 ℃.

In an exemplary embodiment of the present application, the fourth preset heating power may satisfy: P/4-P/3;

the fourth preset temperature range may satisfy: 70-80 ℃.

In an exemplary embodiment of the present application, the controlling the electric rice cooker to cool the rice in the first preset cooling manner may include any one or more of:

controlling a cover of the electric cooker to automatically open and close at a preset frequency, and controlling the cover to close after the detected rice temperature is cooled to the first preset temperature range;

reminding a user to manually open a pot cover of the electric cooker in a first preset reminding mode, and reminding the user to manually close the pot cover in a second preset reminding mode after the temperature of the rice is detected to be cooled to be within the first preset temperature range; and the number of the first and second groups,

controlling a preset cooling device to start, and controlling the cooling device to stop running after the temperature of the rice is detected to be cooled to be within the first preset temperature range;

controlling the electric rice cooker to cool rice by adopting a second preset cooling mode comprises the following steps:

and controlling a preset cooling device to start, and controlling the cooling device to stop running after the temperature of the rice is detected to be cooled to be within the second preset temperature range.

In an exemplary embodiment of the present application, the preset cooling device may include: fans and/or water cooling devices.

The electric cooker of the embodiment of the application can comprise a heating device, and the method can comprise the following steps: a cooking stage: controlling the heating device to heat so that the food materials in the electric cooker absorb water, increasing heating power after the food materials absorb water so that the food materials are heated to be boiled, reducing the heating power to flush the food materials after the food materials are heated to be boiled so that the water content of the food materials is reduced, and controlling the heating device to stop heating for stewing; and (3) starch solidification stage: reducing the temperature of the cooked rice to a preset temperature by adopting one or more cooling modes and reducing the temperature for one time or more times so as to enable starch in the cooked rice to form resistant starch; softening and temperature returning stage: the cooled rice is heated to increase the content of the resistant starch, and the rice with the resistant starch is softened and heated. Through the scheme of the embodiment, the content of the resistant starch in the common rice is improved, so that the rising rate of the postprandial blood sugar of a human body is reduced, and the nutrition and the taste of the rice are ensured.

Additional features and advantages of the application will be set forth in the description which follows, and in part will be obvious from the description, or may be learned by the practice of the application. Other advantages of the present application may be realized and attained by the instrumentalities and combinations particularly pointed out in the specification and the drawings.

Drawings

The accompanying drawings are included to provide an understanding of the present disclosure and are incorporated in and constitute a part of this specification, illustrate embodiments of the disclosure and together with the examples serve to explain the principles of the disclosure and not to limit the disclosure.

FIG. 1 is a flow chart of a rice cooking method of the electric rice cooker according to the embodiment of the present application;

fig. 2 is a schematic view of a rice cooking curve of the electric cooker of the embodiment of the present application.

Detailed Description

The present application describes embodiments, but the description is illustrative rather than limiting and it will be apparent to those of ordinary skill in the art that many more embodiments and implementations are possible within the scope of the embodiments described herein. Although many possible combinations of features are shown in the drawings and discussed in the detailed description, many other combinations of the disclosed features are possible. Any feature or element of any embodiment may be used in combination with or instead of any other feature or element in any other embodiment, unless expressly limited otherwise.

The present application includes and contemplates combinations of features and elements known to those of ordinary skill in the art. The embodiments, features and elements disclosed in this application may also be combined with any conventional features or elements to form a unique inventive concept as defined by the claims. Any feature or element of any embodiment may also be combined with features or elements from other inventive aspects to form yet another unique inventive aspect, as defined by the claims. Thus, it should be understood that any of the features shown and/or discussed in this application may be implemented alone or in any suitable combination. Accordingly, the embodiments are not limited except as by the appended claims and their equivalents. Furthermore, various modifications and changes may be made within the scope of the appended claims.

Further, in describing representative embodiments, the specification may have presented the method and/or process as a particular sequence of steps. However, to the extent that the method or process does not rely on the particular order of steps set forth herein, the method or process should not be limited to the particular sequence of steps described. Other orders of steps are possible as will be understood by those of ordinary skill in the art. Therefore, the particular order of the steps set forth in the specification should not be construed as limitations on the claims. Further, the claims directed to the method and/or process should not be limited to the performance of their steps in the order written, and one skilled in the art can readily appreciate that the sequences may be varied and still remain within the spirit and scope of the embodiments of the present application.

The embodiment of the application provides a rice cooking method of an electric cooker, as shown in fig. 1 and 2, the electric cooker comprises a heating device, and the method comprises the following steps of S101-S103:

s101, a rice cooking stage: controlling the heating device to heat so that the food materials in the electric cooker absorb water, increasing the heating power after the food materials absorb water so that the food materials are heated to be boiling, of course, the heating power can be kept unchanged after the food materials absorb water so that the food materials are heated to be boiling, reducing the heating power to flush the temperature after the food materials are heated to be boiling so that the water content of the food materials is reduced, and controlling the heating device to stop heating for braising;

s102, starch solidification stage: reducing the temperature of the cooked rice to a preset temperature by adopting one or more cooling modes and reducing the temperature for one time or more times so as to enable starch in the cooked rice to form resistant starch;

s103, softening and temperature returning: the cooled rice is heated to increase the content of the resistant starch, and the rice with the resistant starch is softened and heated.

In the exemplary embodiment of the present application, starch is more easily aged when the water content is 30-60%, and the water content of the rice is in the range of 56-65%, and the taste is good and acceptable. Therefore, the water content of the cooked rice can be controlled to be about 56-60% at the end of cooking, so as to increase the content of the retrograded starch (RS 3). To achieve the purpose, on the basis of optimizing the cooking process, different rice-water ratios can be set according to different types of rice, for example, for northeast rice, the rice-water ratio can be controlled to be 1:1.1-1: 1.2.

In an exemplary embodiment of the present application, when rice is cooked, the cooking process of nutritional rice in the embodiment of the present application may sequentially include: low-temperature water absorption stage, strong fire boiling stage (strong fire heating stage to boiling), medium fire temperature-brewing stage, stewing and flavoring stage, rapid cooling stage, slow cooling stage, and small fire temperature-returning stage. Through the low-temperature water absorption stage, the big-fire boiling stage, the middle-fire temperature brewing stage and the stewing and aroma enhancing stage, the cooking degree and the aroma of the rice are ensured, the stages of rapid cooling, slow cooling and small-fire temperature return are added, the content of resistant starch in the rice is improved, and the nutrition and the taste of the rice are ensured.

In an exemplary embodiment of the present application, the cooking stage may include: a water absorption stage (namely a low-temperature water absorption stage) and a curing stage; the maturation stage may in turn comprise: a boiling sub-stage (i.e. a strong fire boiling stage), a warming sub-stage (i.e. a medium fire warming stage) and a stewing sub-stage (i.e. a stewing and flavoring stage);

In an exemplary embodiment of the present application, after the rice is initially cooked, a low temperature water absorption stage may be first entered: and controlling the heating device to heat with a first preset heating power, heating the food materials in the electric rice cooker to a first preset temperature range, and maintaining the first preset temperature range for a first preset time so as to enable the food materials to absorb water.

In an exemplary embodiment of the present application, the first preset heating power may satisfy: P/2-3P/4; the first preset duration may satisfy: 10-20 min; the first preset temperature range may satisfy: 30-40 ℃.

In the exemplary embodiment of the application, in the low-temperature water absorption stage, high-power heating can be adopted, the temperature of rice water in the inner container of the electric cooker is controlled to reach 30-40 ℃, and the temperature can be kept for 10-20 min.

In the exemplary embodiments of the present application, the annealing of starch is typically a heat treatment process of starch at an excess moisture content (> 60%) or a medium moisture content (> 40%) below the gelatinization temperature and above the glass transition temperature of the starch. The toughening treatment of the starch is beneficial to the generation of I-type structure of amylose lipid complex (RS5), and the starch has low crystallinity and high generation speed. The purpose of low-temperature water absorption is to ensure that rice grains absorb water, the gelatinization is more sufficient and uniform, the taste of rice is improved, and the phenomenon of half-cooked rice is reduced; on the other hand, in order to increase the content of resistant starch, during the rice cooking process, the rice grains absorb water and swell, and when the rice grains swell to a certain degree, the cell walls of the rice grains are broken, so that substances such as amylose and the like are released from the rice grains. The water absorption temperature of the traditional rice is 40-50 ℃, while the water absorption temperature of the embodiment of the application is controlled at a lower toughening treatment temperature of 30-40 ℃, the water absorption time is 10-20min, and the content of the amylose lipid complex (RS5) is increased.

In an exemplary embodiment of the present application, after the low temperature water absorption phase is ended, the big fire boiling phase may be entered.

In an exemplary embodiment of the present application, the big fire boiling stage may include:

and controlling the heating device to heat the food material to boiling at a second preset heating power, and maintaining the boiling state for a second preset time.

In an exemplary embodiment of the present application, the second preset heating power may be a full power P;

the second preset duration may satisfy: 5-10 min.

In the exemplary embodiment of the application, the food material (rice-water mixture) in the electric cooker can be heated to boiling within 5min through full-power heating, and the boiling time can be controlled within 5-10 min.

In the exemplary embodiment of the present application, the full power heating is rapidly increased to the boiling, on one hand, because the alpha-amylase is more active at the temperature of 40-60 ℃ and 80-90 ℃, the starch in the rice can be vigorously decomposed by the alpha-amylase to generate reducing sugar, and the higher the content of the reducing sugar is, the more easily the postprandial blood sugar is increased sharply; on the other hand, the amylose lipid complex (RS5) II type structure (the II type structure of RS5 means that the interaction between the nonpolar region in the helical structure of amylose and the hydrocarbon chain of lipid forms a single-helix inclusion structure, and is a more stable one in resistant starch) needs to be formed at the temperature of more than 90 ℃, the structure is stable and ordered, the crystallinity is high, but the formation is slow. And the longer compounding time and the higher temperature are beneficial to the formation of the composite material. Therefore, the cooking time of 90 ℃ or more is prolonged as much as possible by shortening the temperature rise time for full-power heating, and the content of the amylose lipid complex (RS5) type II structure is increased. The boiling time is controlled within 10min, so as to avoid the over-softening of the rice and the deterioration of the taste caused by the over-long boiling time.

In an exemplary embodiment of the present application, after the big fire boiling phase, the medium fire warming phase may be entered;

and (3) medium fire temperature flushing stage: controlling the heating device to heat the food material at a third preset heating power for a third preset time so as to carry out medium fire temperature flushing and reduce the water content of the food material; the third preset heating power is smaller than the first preset heating power.

In an exemplary embodiment of the present application, the third preset heating power may satisfy: P/3-2P/3; the third preset duration may satisfy: 10-15 min.

In the exemplary embodiment of the application, during the middle fire heating stage, the moisture of the rice can be evaporated to dryness, the water content of the rice is reduced, the fragrance of the rice is increased, and the formation of the starch lipid complex (RS5) is facilitated. The high fire power can not be used in the middle fire heating stage, otherwise, the rice is easy to overshoot the temperature to cause yellowing.

In an exemplary embodiment of the present application, after the medium fire warming phase, the simmering and flavoring phase may be entered;

and (3) stewing and flavoring stage: and controlling the heating device to stop heating for a fourth preset time to stew.

In an exemplary embodiment of the present application, the fourth preset time period may satisfy: 10-15 min.

In an exemplary embodiment of the present application, the length of the rice-braising time may be maintained at 10-15 min.

In the exemplary embodiments of the present application, starches with intermediate degrees of polymerization are susceptible to retrogradation, and retrogradation to retrograded starch (RS3) is not susceptible to either increasing or decreasing degrees of polymerization. The stewing time is too short, which is not beneficial to the formation of starch lipid complex, but the stewing time is too long, which can cause excessive degradation of starch molecules, produce small short amylose starch, have stronger motility, are difficult to aggregate, and are not beneficial to the formation of resistant starch.

In exemplary embodiments of the present application, the starch solidification stage may include: a first cooling stage (i.e., a fast cooling stage) and a second cooling stage (i.e., a slow cooling stage), wherein the cooling rate of the first cooling stage is greater than the cooling rate of the second cooling stage;

In an exemplary embodiment of the present application, after the simmering and flavoring stage, a rapid cooling stage may be entered;

and (3) a rapid cooling stage: and controlling the electric rice cooker to cool the rice by adopting the first preset cooling mode so that the rice is cooled to the second preset temperature range within the fifth preset time period, and quickly cooling the rice.

In an exemplary embodiment of the present application, the fifth preset duration may satisfy: 10-15 min; the second preset temperature range may satisfy: 50-60 ℃.

and controlling a preset cooling device to start, and controlling the cooling device to stop running after the temperature of the rice is detected to be cooled to be within the first preset temperature range.

In an exemplary embodiment of the present application, the rapid cooling phase: the cooling can be rapidly carried out to 60 ℃ through a first preset cooling mode: firstly, arranging an intelligent automatic opening and closing cover, automatically opening the cover after the braising is finished, quickly cooling, and automatically covering the cover when the monitored temperature is lower than 60 ℃; secondly, the cover can be manually opened through voice prompt, and when the monitored temperature is lower than 60 ℃, the cover is manually closed through voice prompt; ③ by means of internal cooling means: and a fan, water cooling and other devices are adopted for rapid cooling.

In the exemplary embodiment of the present application, since starch is not easily aged at a temperature greater than 60 ℃, in order to shorten the cooking time period, it may be rapidly cooled to 60 ℃.

In an exemplary embodiment of the present application, after the rapid cooling phase, a slow cooling phase may be entered;

and (3) a slow cooling stage: controlling the electric rice cooker to cool the rice by adopting the second preset cooling mode so that the rice is cooled from the second preset temperature range to a third preset temperature range within a sixth preset time length and is slowly cooled; the sixth preset time is longer than the fifth preset time.

In an exemplary embodiment of the present application, the sixth preset duration may satisfy: 15-30 min; the third preset temperature range may satisfy: 30-40 ℃.

In an exemplary embodiment of the present application, the controlling the electric rice cooker to cool the rice in the second preset cooling manner may include:

In an exemplary embodiment of the present application, the slow cooling phase may be slow cooled to 30 ℃ by an internal cooling device: and (5) cooling by a fan.

In the exemplary embodiment of the present application, because the retrograded starch (RS3) is more easily generated after the starch is slowly cooled below 60 ℃, the cooling time is long, and the disordered starch has enough time to rearrange to form RS3 after gelatinization, the content of resistant starch in the rice can be increased. At moisture levels of 30-60%, starch retrogradation is easier, so rice is cooked at lower rice to water ratios. Human taste is sensitive to food at 10-40℃, most sensitive at 30℃, and therefore, cooled to 30℃. At this temperature, if the user can accept the temperature of the rice, the rice can be directly eaten without going through the temperature-returning stage.

In an exemplary embodiment of the present application, the softening tempering stage (i.e., the soft fire tempering stage) may include:

In an exemplary embodiment of the present application, after the slow cooling phase, a soft fire tempering phase may be entered.

In an exemplary embodiment of the present application, the fourth preset heating power may satisfy: P/4-P/3; the fourth preset temperature range may satisfy: 70-80 ℃.

In an exemplary embodiment of the present application, the small fire tempering phase: the rice can be heated at low power to 70-80 deg.C, and the temperature is maintained.

In the exemplary embodiment of the present application, the rice with the returned temperature is obtained after the small fire is returned to the temperature, and the rice with the returned temperature (or called the rice with the returned temperature) has at least the following advantages:

1. retrograded starch (RS3) is physico-chemically stable, retrogradation of starch is the reverse process of gelatinization, but the process of retrogradation of starch is irreversible and cannot be restored to the pre-retrograded state by gelatinization. Reheated rice has a higher resistant starch content than fresh hot rice.

2. If the heat regeneration stage is not available, cold rice is directly eaten and is cold and hard, so that dyspepsia is caused, and the tail part is induced to secrete more gastric acid and the stomach is not good.

3. The regenerative rice can be sterilized: bacteria are easy to breed on the surface of the cold rice, diarrhea and other discomfort are caused by direct eating, the nutrient substances in the rice can be greatly lost due to the over-high temperature of the direct big fire heating channel, and the nutrient substances in the rice can be kept and the cold rice can be killed by heating the cold rice to 70-80 ℃ for 5 minutes.

4. And the backheating rice is rich in elasticity: the rice is cooled and then reheated, so that the rice is more elastic, softer and better in taste.

5. The cold rice has almost no flavor, and the reheated rice has a strong flavor. The odor components of the cooked rice are mainly formed by mixing some complex volatile substances formed by Maillard reaction and thermal degradation. The release of volatile compounds is temperature dependent, and the original aroma compounds in the cold rice are encapsulated in the rice grains and cannot be released due to the action of amylose and amylopectin. After heat regeneration, the temperature changes the structures of the aroma compound and the starch, and the release of the original aroma compound is promoted, so that the rice presents aroma. In addition, during the rice heat regeneration process, starch and protein are degraded, components such as aspartic acid and glutamic acid are slowly enriched, carbohydrate and amino acid are subjected to Maillard reaction, and meanwhile, part of rice components are subjected to thermal degradation to generate a large amount of new volatile odor components such as raw 2-acetyl-1-pyrroline, so that the flavor of the rice is formed.

In an exemplary embodiment of the present application, the beneficial effects of the solution of the embodiment of the present application may include:

1. the resistant starch content of the conventional rice is 1.5 percent, the resistant starch content of the invention is 4.6 percent, and the resistant starch content is improved by 206 percent;

2. compared with the current rice water-separated low-sugar rice, the rice has the advantages that the loss of nutrients such as vitamins, minerals and proteins is less, the elasticity and nutrition are better, in addition, the viscosity and the hardness are proper, and the comprehensive taste is better;

3. the cooling adopts a mode of combining rapid cooling and slow cooling, so that the cooking time is shortened, the generation of retrogradation starch is facilitated, the content of retrogradation starch RS3 is increased, the digestion rate is reduced, and the food is more suitable for special people who lose weight, have diabetes and the like; (since starch is not easily retrograded at temperatures greater than 60 ℃ C., it is rapidly cooled to 60 ℃ C. in order to shorten cooking time. after slowly cooling below 60 ℃ C., retrograded starch (RS3) is more easily formed, cooling time is long, and after gelatinization, disordered starch has enough time to rearrange to form RS3, which can increase the content of resistant starch in rice.)

4. The step of reheating after cooling is arranged, so that the rice is more elastic and has better taste on the premise of not reducing the resistant starch, pathogenic bacteria which are possibly bred in the cold rice can be killed, the fragrance of the rice is greatly improved compared with the cold rice, and the real good rice with high resistant starch is made;

5. the lower rice-water ratio is 1:1-1:1.2, so that the water content of the cooked rice is 56-60%, the generation of retrogradation starch is facilitated, and the starch is easier to retrogradation when the water content of the starch is 30-60%;

6. after cooling, the temperature is returned to 70-80 ℃ with low power, the taste and the fragrance of the rice are improved and the sterilization effect is achieved while the content of resistant starch is not influenced. Starch retrogradation is the reverse process of gelatinization because of the stable physicochemical properties of retrograded starch (RS3), but the process of starch retrogradation is irreversible and cannot be restored to the pre-retrogradation state by gelatinization. The cooled rice has low temperature, bad taste, no fragrance and easy bacteria breeding, and the temperature is returned to 70-80 ℃ with small fire, thus not only not influencing the content of resistant starch, but also improving the taste and fragrance of the rice and achieving the sterilization effect.

7. The starch lipid complex (RS5) content is improved at low temperature (30-40 ℃); the toughening of starch is a heat treatment process of starch under the conditions of excessive moisture content (60%) or medium moisture content (40%) and lower than gelatinization temperature and higher than glass transition temperature. The toughening treatment of the starch is beneficial to the generation of I-type structure of amylose lipid complex (RS5), and the starch has low crystallinity and high generation speed.

8. Heating to boil with strong fire for 5min to reduce reducing sugar generation, and increase content of starch lipid complex (RS 5). The temperature is 40-60 ℃ and 80-90 ℃, alpha-amylase is more active, and starch is decomposed to generate reducing sugar; the amylose lipid complex (RS5) type II structure needs to be formed at 90 ℃ or higher, the structure is stable and ordered, the crystallinity is high, but the formation is slow. And the longer compounding time and the higher temperature are beneficial to the formation of the composite material.

It will be understood by those of ordinary skill in the art that all or some of the steps of the methods, systems, functional modules/units in the devices disclosed above may be implemented as software, firmware, hardware, and suitable combinations thereof. In a hardware implementation, the division between functional modules/units mentioned in the above description does not necessarily correspond to the division of physical components; for example, one physical component may have multiple functions, or one function or step may be performed by several physical components in cooperation. Some or all of the components may be implemented as software executed by a processor, such as a digital signal processor or microprocessor, or as hardware, or as an integrated circuit, such as an application specific integrated circuit. Such software may be distributed on computer readable media, which may include computer storage media (or non-transitory media) and communication media (or transitory media). The term computer storage media includes volatile and nonvolatile, removable and non-removable media implemented in any method or technology for storage of information such as computer readable instructions, data structures, program modules or other data, as is well known to those of ordinary skill in the art. Computer storage media includes, but is not limited to, RAM, ROM, EEPROM, flash memory or other memory technology, CD-ROM, Digital Versatile Disks (DVD) or other optical disk storage, magnetic cassettes, magnetic tape, magnetic disk storage or other magnetic storage devices, or any other medium which can be used to store the desired information and which can accessed by a computer. In addition, communication media typically embodies computer readable instructions, data structures, program modules or other data in a modulated data signal such as a carrier wave or other transport mechanism and includes any information delivery media as known to those skilled in the art.

Claims

1. A rice cooking method of an electric rice cooker, characterized in that the electric rice cooker comprises a heating device, the method comprises:

2. A rice cooking method of an electric rice cooker as claimed in claim 1, characterized in that the rice cooking stage comprises: a water absorption stage and a curing stage; the curing stage comprises in sequence: boiling sub-stage, warming sub-stage and stewing sub-stage;

the water absorption stage comprises: controlling the heating device to heat at a first preset heating power, heating the food materials in the electric rice cooker to a first preset temperature range, and maintaining the first preset temperature range for a first preset time so as to enable the food materials to absorb water;

the boiling sub-stage comprises: controlling the heating device to heat the food material to boiling at a second preset heating power, and maintaining the boiling state for a second preset time; the second preset heating power is greater than the first preset heating power; the first preset time length is longer than the second preset time length;

the temperature-flushing sub-stage comprises: controlling the heating device to heat the food material at a third preset heating power for a third preset time so as to perform temperature flushing and reduce the water content of the food material; the third preset heating power is smaller than the first preset heating power;

the rice stewing sub-stage comprises the following steps: and controlling the heating device to stop heating for a fourth preset time to stew.

3. A rice cooking method of an electric rice cooker as claimed in claim 1, characterized in that said starch curing stage comprises: a first cooling stage and a second cooling stage, wherein the cooling rate of the first cooling stage is greater than the cooling rate of the second cooling stage;

the cooling mode comprises a first preset cooling mode and a second preset cooling mode.

4. A rice cooking method of an electric rice cooker as claimed in claim 3,

the first cooling stage comprises: controlling the electric rice cooker to cool the rice by adopting the first preset cooling mode so that the rice is cooled to a second preset temperature range within a fifth preset time period to be rapidly cooled;

the second cooling stage comprises: controlling the electric rice cooker to cool the rice by adopting the second preset cooling mode so that the rice is cooled from the second preset temperature range to a third preset temperature range within a sixth preset time length and is slowly cooled; the sixth preset time is longer than the fifth preset time.

5. A rice cooking method of an electric rice cooker as claimed in claim 1, wherein the softening and temperature-returning stage comprises:

and controlling the heating device to heat with fourth preset heating power, heating the food materials in the electric rice cooker to a fourth preset temperature range to warm the rice, and keeping the temperature of the rice in the fourth preset temperature range.

6. A rice cooking method of an electric rice cooker as claimed in claim 2,

the first preset duration satisfies: 10-20 min;

the second preset time length meets the following conditions: 5-10 min;

the third preset time length satisfies: 10-15 min;

the fourth preset time length satisfies: 10-15 min;

the first preset temperature range satisfies: 30-40 ℃;

the first preset heating power satisfies: P/2-3P/4;

the second preset heating power is full power P;

the third preset heating power satisfies: P/3-2P/3.

7. A rice cooking method of an electric rice cooker as claimed in claim 4,

the fifth preset time length meets the following conditions: 10-15 min;

the sixth preset time length satisfies: 15-30 min;

the second preset temperature range satisfies: 50-60 ℃;

the third preset temperature range satisfies: 30-40 ℃.

8. A rice cooking method of an electric rice cooker as claimed in claim 5,

the fourth preset heating power satisfies: P/4-P/3;

the fourth preset temperature range satisfies: 70-80 ℃.

9. A rice cooking method of an electric rice cooker as claimed in claim 4, wherein the controlling the electric rice cooker to cool the rice by the first preset cooling method comprises any one or more of the following:

10. A rice cooking method of an electric rice cooker as claimed in claim 9, wherein said preset cooling means comprises: fans and/or water cooling devices.