CN114587153B - Control method for cooking rice by cooking appliance and cooking appliance - Google Patents

Abstract

The application discloses a control method for cooking rice by a cooking appliance and the cooking appliance, wherein the cooking method comprises the following steps: receiving a cooking instruction, and controlling a cooking device to execute a preset cooking curve to a water absorption stage; acquiring a first temperature of the liner wall of the inner container; controlling wind generated by the fan to blow to the outer wall of the inner container to form wind flow, wherein the wind flow is heated by the outer wall of the inner container and/or the heating device to form hot wind flow, and the hot wind flow and the heating device are linked to control the water absorption temperature in the inner container to be the set temperature; wherein the set temperature is not greater than the first temperature; controlling a cooking device to execute a preset cooking curve to a stewing stage; acquiring an execution state of a rice stewing stage, and entering an elasticity increasing stage when the execution state meets a preset condition; the elasticity increasing stage comprises the step of starting a fan to cool the rice in the inner container, and the temperature of the rice is reduced by a preset temperature and/or the cooling time reaches a preset time so that the rice is cooled and contracted. This application can improve rice culinary art effect.

Description

Control method for cooking rice by cooking appliance and cooking appliance

Technical Field

The application belongs to the technical field of kitchen utensils, and particularly relates to a control method for cooking rice by a cooking appliance and the cooking appliance.

Background

In the rice cooking process of the existing electric cooker, the stage of soaking and absorbing water for rice is generally provided, namely in the initial cooking stage of the electric cooker, the water temperature of the rice in the inner container is controlled to be a certain time length below the water absorption temperature, so that the rice absorbs water slowly.

In the existing water absorption stage, due to the hysteresis of temperature detection, the temperature rising speed of rice water in the liner is slow, and the cooking effect of rice is further influenced.

Meanwhile, the rice after the stewing stage is basically cooked, but the elasticity of the rice at the stage is not ideal under the existing cooking method.

Disclosure of Invention

The application provides a control method for cooking rice by a cooking appliance and the cooking appliance, which aim to solve the problem of poor rice effect of the cooking appliance.

The technical scheme of the embodiment of the application is realized as follows:

in one aspect, an embodiment of the present application provides a method for controlling a cooking appliance to cook rice, the cooking appliance including a liner for cooking rice, a heating device, a bottom temperature sensor, and a fan, the method comprising the steps of:

receiving a cooking instruction, and controlling a cooking device to execute a preset cooking curve to a water absorption stage;

acquiring a first temperature of the inner container wall;

controlling wind generated by the fan to blow the outer wall of the inner container to form wind flow, wherein the wind flow is heated by the outer wall of the inner container and/or the heating device to form hot wind flow, and the hot wind flow and the heating device are linked to control the water absorption temperature in the inner container to reach a set temperature; wherein the set temperature is not greater than a first temperature;

controlling a cooking device to execute a preset cooking curve to a stewing stage;

acquiring an execution state of the rice stewing stage, and entering an elasticity increasing stage when the execution state meets a preset condition; and the elasticity increasing stage comprises the step of starting a fan to cool the rice in the inner container, and the temperature of the rice is reduced by a preset temperature and/or the cooling time reaches a preset time so as to enable the rice to shrink due to cold.

In another aspect, an embodiment of the present application provides a cooking apparatus, including a liner for cooking rice, a heating device, a bottom temperature sensor, a fan, a memory and a processor, wherein the memory stores a computer program operable on the processor; the processor, when executing the program, performs the steps of any of the methods.

In the embodiment of the application, the air current through the fan forms the hot air current under the heating of inner bag outer wall and/or heating device, and the temperature of absorbing water to the temperature T2 of settlement in heating device and fan coordinated control inner bag, can make temperature control more accurate, make the temperature of absorbing water in the inner bag more quick rise, and then improve rice cooking effect, simultaneously, execution state through judging the braising stage, and when execution state satisfies the preset condition, control cooking utensil gets into the increase bullet stage, can make the elasticity of the rice of gelatinization relatively complete under the braising stage improve.

Drawings

The accompanying drawings, which are included to provide a further understanding of the application and are incorporated in and constitute a part of this application, illustrate embodiment(s) of the application and together with the description serve to explain the application and not to limit the application. In the drawings:

fig. 1 is a flowchart illustrating an example of a cooking method for cooking rice by using a cooking appliance according to some embodiments of the present disclosure;

FIG. 2 is a graph of operating temperature over time for a fan cooling process provided in accordance with some embodiments of the present application;

FIG. 3 is a graph of operating temperature over time for a fan ramp down and ramp up process provided in accordance with certain embodiments of the present disclosure;

FIG. 4 is a graph illustrating a rice cooking process according to some embodiments of the present application;

fig. 5 is a block diagram of a cooking appliance provided in some embodiments of the present application;

fig. 6 is a schematic structural view of a cooking appliance provided in some embodiments of the present application.

Wherein:

10 a pot body; 101 heat preservation inner covers; 105 a heating device; 106 an accommodating cavity;

20, a pot cover;

30, an inner container; 301 a cooking cavity;

40 fan.

Detailed Description

In order to more clearly explain the overall concept of the present application, the following detailed description is given by way of example in conjunction with the accompanying drawings.

In the following description, numerous specific details are set forth in order to provide a thorough understanding of the present application, however, the present application may be practiced in other ways than those described herein, and therefore the scope of the present application is not limited by the specific embodiments disclosed below.

In addition, in the description of the present application, it is to be understood that the terms "inside", "outside", and the like indicate orientations or positional relationships based on those shown in the drawings, and are only for convenience in describing the present application and simplifying the description, but do not indicate or imply that the referred device or element must have a specific orientation, be constructed in a specific orientation, and operate, and thus, should not be construed as limiting the present invention.

In this application, unless expressly stated or limited otherwise, the terms "mounted," "connected," "secured," and the like are to be construed broadly and encompass, for example, both fixed and removable connections or integral parts thereof; the connection can be mechanical connection, electrical connection or communication; they may be directly connected or indirectly connected through intervening media, or may be connected through the use of two elements or the interaction of two elements. The specific meanings of the above terms in the present invention can be understood by those skilled in the art according to specific situations.

In this application, unless expressly stated or limited otherwise, the first feature "on" or "under" the second feature may be directly contacting the first and second features or indirectly contacting the first and second features through intervening media. In the description herein, reference to the terms "implementation," "embodiment," "one embodiment," "example" or "specific example" or the like means that a particular feature, structure, material, or characteristic described in connection with the embodiment or example is included in at least one embodiment or example of the application. In this specification, the schematic representations of the terms used above are not necessarily intended to refer to the same embodiment or example. Furthermore, the particular features, structures, materials, or characteristics described may be combined in any suitable manner in any one or more embodiments or examples.

First, the present application is proposed based on the following recognition and findings of the inventors:

the applicant invents a hot air heating device for a space bin based on space kitchen projects participating in research and development, the requirement of a spaceman for heating food in the space bin is met, a hot air accurate temperature control technology is adopted, the applicant further researches and applies the hot air accurate temperature control device to small kitchen appliances, the hot air accurate temperature control rice cooking process is generated, the water absorption consistency of rice is greatly improved, and the taste of the rice is improved.

The main component of the rice is starch, the process of cooking rice is that the starch with an ordered beta structure is fully gelatinized into the starch with an unordered alpha structure by water and heating, when the degree of gelatinization (gelatinization degree) of the rice is higher, the expansion rate of the rice is increased, the water absorption rate is increased, the corresponding elasticity is reduced, and the rice is soft and rotten in a popular way.

The rice has good elasticity, which can be seen that the rice grains can be elastically deformed under a certain pressure and the shape of the rice grains can be maintained.

Referring to fig. 1, a flow of a control method of cooking rice according to an embodiment of a cooking appliance disclosed in the present application is illustrated, the control method of cooking rice being applied to a cooking appliance that can cook rice; the cooking appliance may include, but is not limited to, an electric rice cooker, an electric pressure cooker, and the like. In the following control method, the cooking appliance includes an inner container for cooking rice, a bottom temperature sensor, a heating device, and a fan, which will be described in detail below.

The cooking method comprises the following steps:

s01: receiving a cooking instruction, and controlling a cooking device to execute a preset cooking curve to a water absorption stage;

here, the cooking instruction may be, but is not limited to, an operation instruction issued by touch based on an operation panel or a display panel of the cooking appliance, a remote control instruction issued based on an infrared remote controller or a remote controllable device, and a remote control instruction issued based on a remote server.

The preset cooking curve can finish the cooking of rice, and the preset cooking curve can be, but is not limited to be, stored in a cooking appliance memory, a remote server and an intelligent terminal; for rice cooking, the preset cooking curve generally includes a water absorption stage, a temperature rise stage, a boiling stage, a rice stewing stage, a heat preservation stage and the like.

The water absorption stage aims to ensure that the water temperature of the rice in the liner is below the water absorption temperature for a certain time, so that the rice absorbs water slowly, the uniformity of the water temperature of the rice is controlled, the rice is prevented from being gelatinized due to overhigh water temperature of part of the rice, and the effects of water absorption rate, hardness, viscosity, elasticity and the like of the rice are better.

Ideally, the water absorption temperature of the cooked rice in the inner container should not exceed 55 ℃, preferably 43-45 ℃, so that the gelatinization of the starch of the rice grains can be inhibited, and the uniformity of water absorption of the cooked rice can be ensured.

S02: acquiring a first temperature of the inner container wall;

as known to those skilled in the art, the first temperature can be obtained by a bottom temperature sensor disposed on the cooking utensil, specifically, in an embodiment, the bottom temperature sensor is an NTC thermistor abutting against the bottom of the metal inner container, and can convert the temperature data of the inner container into an electrical signal. In addition, in order to obtain the boiling point temperature value, the boiling point temperature value can be obtained through a top temperature sensor arranged on the cooking utensil, specifically, in an embodiment, the top temperature sensor is an NTC thermistor and is arranged on a pot cover of the cooking utensil, a probe extends into a cooking cavity defined by an inner container and the pot cover, and the boiling point temperature value is obtained by obtaining temperature data in the cooking cavity and converting the temperature data into an electric signal.

S03: controlling wind generated by the fan to blow the outer wall of the inner container to form wind flow, wherein the wind flow is heated by the outer wall of the inner container and/or the heating device to form hot wind flow, and the hot wind flow and the heating device are linked to control the water absorption temperature in the inner container to be the set temperature; wherein the set temperature is not greater than the first temperature.

It should be understood that the fan includes, but is not limited to, a fan, an air pump, etc., and the fan is connected to the control system of the cooking appliance and can be activated according to the instructions of the control system to generate wind and blow the wind to the outer wall of the inner container to form a wind flow.

When the air current contacts the outer wall of the inner container or the heating device, the air current exchanges heat with a contact object and is heated into hot air current; it should be understood that the fan is heated by the heat of the liner or the heating device when the heat wind flow is formed, and not the fan itself or other means. Therefore, in the water absorption stage, the fan and the heating device can be linked to control the temperature of the liner wall of the inner liner and the water absorption temperature.

As known to those skilled in the art based on the rice cooking field, in the water absorption stage, the heating device heats the inner container in order to make the water absorption temperature in the inner container reach a set temperature, and at this time, the temperature of the inner container body of the inner container fluctuates within a certain range, in some embodiments, the fluctuation range of the first temperature is 45-80 ℃, and the water absorption temperature is controlled below the set temperature of 45 ℃; in some other embodiments, the first temperature may fluctuate within other temperature values, and preferably, the water absorption temperature is controlled below 55 ℃.

S04: controlling a cooking device to execute a preset cooking curve to a stewing stage;

s05: acquiring an execution state of the rice stewing stage, and entering an elasticity increasing stage when the execution state meets a preset condition; the elasticity increasing stage comprises the steps that a fan is started to cool rice in the inner container, the temperature of the rice is reduced by a preset temperature and/or the cooling time reaches a preset time, so that the rice is cooled and contracted;

the execution state of the rice stewing stage can be, but is not limited to, the following technical means:

1) Acquiring an execution state through the execution duration of the rice stewing stage;

acquiring a first temperature change state of the bottom of the inner container;

when the first temperature is higher than the first temperature limit value, judging to execute a preset cooking curve to a rice stewing stage; wherein the first temperature limit value is greater than the boiling point temperature value of the boiling stage;

and acquiring the execution duration of the rice stewing stage so as to acquire the execution state of the rice stewing stage.

After the boiling stage is carried out for a period of time, the moisture in the liner is gradually evaporated or absorbed by the rice grains, so that the first temperature at the bottom of the liner is higher than the boiling point. In this case, the first temperature limit value may be 120 to 130 ℃. After entering the stewing stage, the execution state of the stewing stage can be obtained through the execution duration of the stewing stage.

Meanwhile, in some embodiments, the "obtaining the execution duration of the rice stewing phase" may be:

and acquiring the change state of the first temperature at the bottom of the inner container in the stewing stage so as to determine the execution state of the stewing stage.

During the stewing stage, the rice is maintained at a certain temperature value, such as 105 ℃ and 110 ℃, so that the moisture of the rice is continuously shrunk, the rice grains are continuously gelatinized, the first temperature of the inner container is always in a certain fluctuation, and at the moment, the temperature of the inner container is increased or decreased and the current temperature value during the stewing stage can be identified through the change state of the first temperature during the stewing stage.

2) Acquiring an execution state through the state of the heating device in the stewing stage;

acquiring the heating state of the heating device;

and when the heating stop time of the heating device is greater than the first time threshold, acquiring the execution state of the braising stage.

And in the stewing stage, the heating state of the heating device can indirectly represent the execution state in the stewing stage, when the stewing is finished, the heating device stops heating, and the heating stopping time of the heating device is longer than the stopping time of the heating device in the stewing stage.

In some embodiments of the present application, the linkage control comprises:

controlling the heating device to work intermittently in the water absorption stage according to a preset temperature interval;

when the heating device stops working, controlling the fan to work;

and when the first temperature is lower than the lower limit temperature value of the preset temperature range, controlling the fan to stop working and controlling the heating device to recover heating.

As shown in fig. 2, when the heating device intermittently operates in the water absorption stage, the heating device stops heating when the temperature is higher than T2, and resumes heating when the temperature is lower than T1, and the first temperature of the liner wall changes in the processes of temperature rise and temperature fall, in some embodiments, the upper temperature limit (T2) and the lower temperature limit (T1) at different times may be set to be different, so as to form a plurality of different preset temperature intervals.

When only the heating device controls the temperature of the inner container, as shown in fig. 2, a curve c is an ideal inner container temperature of the inner container body, due to hysteresis, temperature data obtained by actually measuring the bottom temperature sensor has a certain delay, and the actually measured temperature is shown as a curve a, in the cooking process, the heating device heats the inner container with a certain power, when the temperature value is detected to exceed T2, the heating is stopped, the integral temperature of the rice water is uniform through convection of cold and hot water in the inner container, and when the temperature is detected to be reduced to T1, the heating device recovers to heat, and heat is continuously provided for the rice-water mixture in the inner container. As can be seen from the comparison between the curve c and the curve a, the heating device should be heated again at the time t3 in the ideal state, and actually, the heating device is heated again until the time t5, and the heating device cannot be started in time to continuously provide heat for the rice with complete convection, so that the heating speed of the rice is slow, and the water temperature in the liner slowly rises as shown by the curve e.

As shown in fig. 2, when the heating device stops working, the fan is controlled to work, so that the measured temperature of the bottom temperature sensor is reduced as shown by a curve b, specifically, under the linkage control of the heating device and the fan, a curve d is the ideal liner temperature of the liner body, and the measured temperature is shown as shown by the curve b. After the heating device recovers heating, the fan stops working, thereby avoiding heat loss and improving the heating rate of the rice water.

In some embodiments of the present application, the preset temperature interval has a plurality of:

each preset temperature interval has an upper limit temperature and a lower limit temperature;

comparing the upper limit temperature of the adjacent preset temperature intervals, wherein the upper limit temperature value of the previous preset temperature interval is greater than that of the next preset temperature interval;

and comparing the lower limit temperatures of the adjacent preset temperature intervals, wherein the lower limit temperature value of the previous preset temperature interval is greater than the lower limit temperature value of the next preset temperature interval.

For example, the former preset temperature interval is [50,80], and the latter preset temperature interval is [47,70], so that more heat can be increased for the rice water when the temperature of the rice water in the former period is not high, and less heat can be increased when the temperature of the rice water in the latter period approaches the set temperature, and overtemperature is avoided.

In some embodiments of the present application, the linkage control comprises:

the heating device intermittently works in the water absorption stage, and the fan works in the whole flow of the water absorption stage; so as to control the first temperature to be within a preset temperature interval.

The full flow operation means that the heating device is operated not only in the process of stopping heating but also in the heating process during the cooking process.

Specifically, as shown in fig. 3, when only the heating device controls the temperature, the heating device resumes heating from time t5, the temperature of the liner rapidly increases, the ideal liner temperature is shown as curve c, the actual temperature is shown as curve a, when a fan participates, the heating device resumes heating from time t4, the temperature of the liner rapidly increases, the ideal liner temperature is shown as curve d, the actual temperature is shown as curve b, the amount of heat taken away by the wind flow is limited, and the specific heat of the metal is small, so that the temperature rising rate is not greatly affected.

In some embodiments of the present application,

when cooking starts, controlling the heating device to heat so as to enable the cooking appliance to execute a preheating stage according to a preset cooking curve;

and controlling the fan to work when the first temperature exceeds a set threshold value in the preheating stage.

In the early stage of cooking, the temperature of rice is low, and a preheating stage exists in which the heating device continuously heats, and at the moment, the fan is controlled to stop working, so that the rapid temperature rise in the preheating stage can be ensured. When the first temperature exceeds a set threshold, the fan is controlled to work so as to carry out accurate temperature control for the water absorption stage after the preset stage.

In some embodiments of the present application, the linkage control comprises:

acquiring the execution time of the water absorption stage;

when the execution time is longer than a preset time;

and controlling the fan to stop working.

In the heating process, the rice water temperature is along with the heating, the temperature is gradually increased, when the rice water temperature is lower, under once heating and heating stopping, the rice water temperature in the liner can be enabled to be uniform rapidly through convection, after the rice water temperature is increased, the inside of rice is heated intermittently, the temperature difference between local temperature and other parts is reduced, the effect played by convection is reduced, the inside rice is mainly subjected to temperature uniformity through internal heat conduction, therefore, if hot air flow exists in the later stage of the water absorption stage, the possibility that the rice water temperature in the liner is not uniformly subjected to heat conduction and heating is started to recover is existed, the possibility that the water absorption temperature in the liner exceeds the preset temperature is caused, after the water absorption temperature is exceeded, starch on the surface of the rice starts to be gelatinized, the water absorption effect is poor, the water absorption effect of rice grains is poor, and the taste of the rice is reduced.

Therefore, in a specific embodiment of the application, the combined control between the fan and the heating device can not execute air supply in the later stage of the water absorption stage and execute air supply in the former stage so as to improve the temperature control accuracy; for example, when the execution time of the water absorption phase is less than 1/2 of the total water absorption period, the combination control is executed. The preset duration can be specifically set according to actual conditions.

For the same reason, the linkage control may be performed by the number of times the heating device is operated, and in some embodiments, the linkage control includes:

acquiring the working times of the heating device in the water absorption stage;

and when the heating device is executed for a preset number of times, controlling the fan to stop working.

The more the working times of the heating device are, the more the heat provided for the rice water in the liner is, and the higher the temperature of the rice water in the liner is, therefore, the combined control can be carried out by controlling the working times of the heating device; specifically, the number of times that the heating device completes one heating of the inner container is one time of operation of the heating device, or one time of operation period of the heating device, and the one time of operation period may include a fixed number of times (one or more) of heating times and a fixed number of times (one or more) of stopping times.

In some embodiments, the linkage control comprises:

and acquiring the execution state of the heating device, starting the fan to work when the heating device stops heating, acquiring the working time of the fan, and executing a natural cooling process when the working time exceeds the preset time.

The fan is started to work in the early stage of stopping heating, the temperature can be accelerated, the fan is stopped in the later stage of stopping heating, natural cooling is carried out, the temperature in the liner can be guaranteed to be heated by the heating device after convection and heat transfer are uniform, and the two aspects of rapid heating and temperature uniformity are considered.

In some embodiments, the linkage control comprises:

and acquiring the execution state of the heating device, starting the fan to work when the heating device stops heating, acquiring the working time of the fan, and executing a natural cooling process when the working time exceeds the preset time.

In the above embodiment, the work of the fan is started in the earlier stage, natural cooling is executed, and the fan is applied to the later stage of the water absorption stage, as described above, in the later stage of the water absorption stage, more heat is transferred by heat conduction of rice water, so the temperature drop rate of the liner body in the later stage can be reduced, and the lower temperature limit value can be reached in a longer time. The early-stage descending of the heating device for stopping heating is faster, and the later-stage descending is slower, so that the contradiction between the temperature accuracy and the overtemperature problem is balanced.

In the application, without the participation of the fan, the temperature of the inner container is mainly controlled by the heating device, when the heating device works, the inner container is rapidly heated, radiates and conducts heat to an external medium, the inner container is a rice-water mixture from the inside and the outside of the inner container and the distribution of the medium per se, the specific heat of water is large, a large amount of heat needs to be absorbed in the heating process to heat the inner container, the inner container is metal, compared with water, the specific heat of metal is smaller than that of water, the heat conductivity is better than that of water, the inner container can heat more quickly, the heat can be conducted to other positions of the inner container, the outer side of the inner container is an air layer, the specific heat of the air layer is larger than that of metal and smaller than that of water, the inner container is easier to heat compared with metal, the static air layer has a heat conductivity smaller than that of metal and smaller than that of water, and has certain heat insulation property, and multiple layers of media are arranged between the bottom temperature sensor and the rice, and can be respectively a liner body, an air layer, a sensor shell, a thermosensitive element and the like; therefore, the temperature value detected by the bottom temperature sensor has certain hysteresis, the temperature of the liner cannot be well reflected, the rice water temperature inside the liner cannot be well reflected, the actually measured temperature value has certain difference with the temperature of the liner and the rice water temperature inside the liner, and compared with the prior art, the temperature sensor has the advantages that the temperature of the liner rises quickly, the heat conductivity is good, the actually measured temperature is closer to the temperature of the metal liner, and the rice water temperature inside the liner has larger error.

In the actual cooking process, the temperature of the rice in the liner needs to be maintained at a certain temperature value in some cooking stages, due to the existence of the temperature control error, the heating device needs to be controlled to intermittently heat the liner, when the heating device heats the rice, the temperature of the liner body quickly rises, heat is firstly transferred to the rice water contacting the liner body, the temperature of the part of the rice water rises firstly, in order to avoid the problem that the part of the rice water contacting the liner body is overheated, the heating device needs to be controlled to stop heating, so that hot and cold water in the liner flows to enable the temperature of the rice water in the liner to be uniform, in the process of convection, the heat of the liner body is absorbed by the rice water, the temperature drops quickly, but due to the fact that the temperature measured by the outer side temperature sensor has hysteresis, the actual temperature of the liner body cannot be reflected quickly, the time node for heating is moved backwards, and the heating device cannot be started in time to heat the rice after the rice flows, so that the heating speed is slow.

Specifically, in an embodiment, as shown in fig. 2, a curve c is an ideal liner temperature of the liner body, due to hysteresis, temperature data obtained by actually measuring the bottom temperature sensor has a certain delay, and shows an actually measured temperature as shown in a curve a, during cooking, the heating device heats the liner at a certain power, when a temperature value is detected to exceed T2, heating is stopped, convection of hot and cold water in the liner makes the overall temperature of rice water uniform, and when a temperature is detected to fall to T1, the heating device resumes heating, and continues to provide heat for the rice water mixture in the liner. As can be seen from the comparison between the curve c and the curve a, the heating device should be heated again at the time t3 in the ideal state, and actually, the heating device is heated again until the time t5, and the heating device cannot be started in time to continuously provide heat for the rice with complete convection, so that the heating speed of the rice is slow, and the water temperature in the liner slowly rises as shown by the curve e.

In the embodiment shown in fig. 2, when the fan is used to enable the air layer outside the liner body to flow, the heat transfer of the air layer is performed more by convection, the heat transfer capacity of the air layer is improved, the heat preservation property of the air layer is reduced, and the temperature sensor at the bottom can be cooled to the preset temperature more quickly in the cooling process, so that the heating device can recover the heating in advance, heat can be provided for rice in the liner in time, and the temperature can be raised quickly. The hot air flow is formed by heating the outer wall of the liner and/or the heating device, so that the temperature of the liner body is reduced synchronously with the temperature sensor at the bottom, the possibility that the temperature of the liner body is increased by the hot air flow due to the fact that the hot air flow is directly conveyed is avoided, the specific heat of the air flow is still smaller than that of water, the thermal conductivity is still poorer than that of water, most of heat is still absorbed by the water in the temperature reduction process, the heat carried by the air flow is still limited, heat loss is not large, the temperature rise of the rice water in the liner is not influenced, and the temperature measurement accuracy of the temperature sensor at the bottom can be improved through the air flow.

Specifically, as shown in fig. 2, under the linkage control of the heating device and the fan, the curve d is the ideal temperature of the liner, and the actually measured temperature shows as the curve b, compared with the prior art, the curve b is decreased to the preset temperature T1 before the curve a, at this time, the time when the heating device recovers to heat is the time T4, and before the time T5, the heating device is started more timely to continue to provide heat for the rice with complete convection, so that the heating speed of the rice is faster, and at this time, the temperature of the water in the liner rises more quickly as the curve f shows.

Taking the water absorption stage as an example, assuming that the total water absorption time is 10min, in the prior art, if the heating frequency of the heating device in 10min is 10 times, the above technical scheme can increase the heating frequency of the heating device to more than 10 times, so that the water absorption temperature of the liner is rapidly increased.

In conclusion, the air flow passing through the fan forms the heat air flow under the heating of the outer wall of the inner container and/or the heating device, and the temperature of the water absorption in the inner container is controlled to the set temperature T2 in a linkage mode through the heating device and the fan, so that the temperature can be controlled more accurately, and the water absorption temperature in the inner container can rise more quickly.

Referring to the temperature profile shown in fig. 4, in one embodiment of the present application, the experimental data is as follows:

time/minute	E water	E bladder	F water	F bladder
					1	20.831	71.651	19.96	84.338
2	21.228	49.579	21.483	55.936
					2	21.67	64.856	22.198	51.821
2	22.324	61.132	22.948	48.204
					2	23.932	49.723	24.289	67.706
2	24.185	50.001	24.414	69.082
					3	25.605	66.768	25.103	61.547
3	29.842	47.731	27.428	46.782
					3	30.5	63.742	27.897	45.16
4	32.088	51.36	29.526	63.961
					4	32.646	48.31	30.086	58
4	33.095	64.925	30.708	53.541
					5	34.582	48.397	32.632	45.334
5	35.023	67.046	33.058	58.893
					5	35.374	59.991	33.425	64.811
6	36.483	48.383	34.833	50.842
					6	36.763	65.448	35.246	48.994
6	37.423	55.032	35.952	46.316
					6	37.716	51.716	36.312	62.974
7	37.966	49.37	36.668	57.673
					7	38.207	68.937	37.019	53.795
8	38.954	51.512	38.299	47.305
					8	39.131	49.377	38.637	61.868
8	39.199	56.933	38.741	62.545
					8	39.315	69.211	38.895	60.786
9	40.384	49.945	40.184	48.763
					9	40.524	69.567	40.368	48.062
9	40.796	62.479	40.548	65.161
					10	41.712	50.225	41.53	51.415
11	41.876	69.812	41.696	50.528
					11	42.467	55.667	42.224	48.342
12	43.058	50.183	42.786	56.225
					12	43.193	69.399	42.924	54.671
14	44.426	50.262	43.863	48.859
					14	44.508	67.992	43.953	48.601
16	45.401	50.435	44.605	46.937
					16	45.472	69.019	44.645	46.813
16	45.834	56.942	44.779	46.477
					16	45.85	58.535	44.769	46.443

The water E is the actually measured temperature of rice water in the liner under linkage control, and the liner E is the liner wall temperature data measured by the bottom temperature sensor under linkage control; the F group data is related data of a water absorption stage under non-linkage control, the F water is the actually measured temperature of the rice water in the liner under the non-linkage control, and the F liner is liner wall temperature data measured by the bottom temperature sensor under the non-linkage control.

As can be seen, the time for the heating recovery of the E liner heating device is faster than that of the F liner, so that the water temperature of the E water is faster than that of the F water. For example, at 6min, the water temperature in group E was 34.582 ℃, and the water temperature in group F was 32.632 ℃, so that the water temperature in group E rose faster, and from the change rule of the gallbladder temperature, the intermittent heating was performed 7 times between group F and 14 times between group E within 16min, and the temperature increased significantly.

The rice after the stewing stage is basically cooked, but the elasticity of the rice at the stage is not ideal under the existing cooking method, and the rice is hard in taste especially for the rice with high amylose; this is because, after this stage is completed, the degree of gelatinization of the starch granules is greater, and the rice granules swell by absorbing water and become fluffy; in the gelatinization process of the rice, the amount and time of water contact outside the rice grains are the longest, and the amount and time of water contact inside the rice grains are the smallest, so the gelatinization degree of the starch outside the rice grains is more complete, while the relative gelatinization degree inside the rice grains is smaller.

By judging the execution state of the stewing stage and controlling the cooking utensil to enter the elasticity increasing stage when the execution state meets the preset condition, the elasticity of the rice which is gelatinized relatively completely in the stewing stage can be improved.

In the stewing stage, the water in the rice is reduced, a small part of residual rice soup is distributed in gaps of the rice, a part of water is absorbed by the rice grains and a part of water is evaporated at high temperature, in order to prevent the rice grains from continuously absorbing water and maintain the shape of the rice grains, in some embodiments of the application, the rice in the inner container is cooled by a fan, the temperature state of the environment where the rice grains are located is changed under the cooling treatment, the original external heat and internal heat of the rice is changed into external cold and internal heat, under the temperature state, the outer surface of the rice is firstly contracted by cold, and the interior of the rice is then contracted by cooling, so that under the condition of uneven contraction of the rice, internal stress is generated inside the rice and acts on the outer surface of the rice to enable the outer surface of the rice to become compact, the compact outer surface prevents the rice from further water absorption, the rice is not too soft, in addition, the rice grains are pasted and are of a fluffy structure under the appearance, the rice grains have certain elastic deformation capability, and the rice grains can maintain the mouthfeel and are Q-like.

In some embodiments of the present invention, the cooling position of the fan may be, but not limited to, an outer wall of the inner container, or an outer space of the inner container or an inner space of the inner container.

Taking air cooling as an example, the experimental data are as follows:

rice sample	Hardness (score)	Viscosity (score)	Elasticity index (score)
				Experimental group	4306(80)	13.6(100)	0.48(100)
Control group	4016(60)	11.1(100)	0.44(60)

The experimental group is rice index after cooling treatment by air cooling; the control group is the index of rice without cooling treatment. It can be seen that the elastic index of the experimental group was improved by 9% compared to that of the control group.

When the execution state meets the preset condition, the cooking utensil is controlled to enter the bounce increasing stage, and the preset condition comprises the following steps: when the braising phase is over. When the stewing stage is finished, the heating device can be controlled to stop heating the inner container, so that the rice can be rapidly cooled through the cooling and heating device, the temperature state of the rice is changed as soon as possible, and the elasticity is increased. Taking the rice stewing stage as a preset condition of an execution state when the rice stewing stage is finished, the situation that the heating device continues to recover to heat after cooling treatment so as to continue to execute the rice stewing stage cannot exist, and at the moment, if the heating device recovers to heat when the temperature after cooling treatment is lower, the temperature state of the rice grains is changed in the temperature rising process, and further the elasticity of the rice grains is reduced. After the completion of the rice cooking, the cooling treatment is performed, which means that the heating device does not need to return to the heating state after the cooling treatment, and the elasticity of the rice grains can be maintained.

In one embodiment of the application, whether the braising phase is ended or not can be obtained through the execution time length of the braising phase, and when the execution time length of the braising phase is known, the ending time of the braising phase can be determined according to the execution time length, so that the cooking utensil is controlled to enter the spring increasing phase. In the alternative, whether the braising stage is finished or not can be known through the change state of the first temperature in the braising stage, the moisture in the rice is continuously reduced when the braising duration is increased, for this reason, the change rate of the first temperature is gradually increased, and the finishing moment of the braising stage can be identified by identifying the change rate of the first temperature. In another embodiment, whether or not the rice stewing period is at the end time can be determined by the time length of stopping heating of the heating device.

In some embodiments of the present application, the preset condition may be that when the braising stage is executed to a set time, a cooling process is performed; in this case, the setting time may be 1/3 or less of the total duration of the braising stage, that is, when the braising stage is performed for a total time exceeding 2/3, the cooling process is performed to increase the spring, and preferably, the heating device stops heating during and after the cooling process.

In some embodiments of the present application, the preset condition may be that, when the first temperature at the bottom of the inner container reaches a set temperature in the braising stage, a cooling process is performed; in the stewing stage, the heating device heats the inner container to maintain a certain temperature, such as 105 ℃ and 110 ℃, in the process, the heating device intermittently heats the inner container with 100-500W power, the temperature of the rice is in a relatively stable process, in order to improve the elasticity, when the temperature reaches 105 ℃ and 110 ℃, the heating device stops heating, at the moment, the cooling treatment can be started to form cold and hot impact on the rice to improve the elasticity, when the temperature is reduced to a certain temperature, the cooling treatment is stopped, the heating device recovers heating, preferably, the reduced temperature is not too much, preferably 3-10 ℃, so as to avoid influencing the stewing effect of the rice, and finally, the cooling treatment operation is preferably carried out after the rice stewing is finished, so as to overcome the problem of stress fading after the temperature is increased.

In some embodiments of the present application, after the rice is cooled by the fan, a certain temperature needs to be maintained for convenient eating, for this reason, the preset cooking curve includes a heat preservation stage, in the prior art, the heat preservation stage maintains the rice at a certain temperature, and the cooking method further includes the following steps:

in the elasticity increasing stage, controlling the temperature value of the bottom of the inner container after the cooling treatment so as to enable the temperature value to be larger than the heat preservation threshold value in the heat preservation stage;

and in the heat preservation stage, the temperature of the rice is maintained at the heat preservation threshold value.

When the heat preservation stage is provided, the heating device needs to recover heating, and if the temperature value after cooling treatment is lower than the heat preservation threshold value, the temperature rise process inevitably exceeds the temperature value after cooling treatment in the heat preservation stage, so that the temperature state of the rice grains is changed, and the elasticity of the rice grains is further reduced; if the temperature value after the cooling treatment is controlled to be larger than the heat preservation threshold value in the heat preservation stage, the temperature rise amplitude of the cooled rice in the heat preservation stage is small, the negative effect is small, and the elasticity of the rice can be maintained. For example, the temperature value after cooling is 80 ℃, the heat preservation threshold value is 70 ℃, and the temperature value is greater than the heat preservation threshold value.

The above-mentioned "controlling the temperature value of the bottom of the inner container after the cooling treatment so as to make the temperature value greater than the heat preservation threshold value in the heat preservation stage" may be implemented by, but is not limited to, the following technical means: 1) The method is realized by controlling the length of the execution time of the fan; 2) Controlling the fan to stop working when the first temperature exceeds the lower limit value by setting the lower limit value of the reduced temperature; 3) This is achieved by controlling the power level of the fan, for example by controlling the speed of the fan or the manner in which the gap operates.

Further, in some embodiments of the application, in the cooling treatment process, a natural cooling stage is provided between the heat preservation stage and the elasticity increasing stage, and in the natural cooling stage, the first temperature at the bottom of the inner container is naturally cooled to the heat preservation threshold value from the temperature value after the elasticity increasing stage is finished.

Through the natural cooling stage, can be so that inner bag and rice uniform heat dissipation to improve the homogeneity of the temperature of rice, simultaneously, under cooling treatment, the temperature descends too fast, and the natural cooling stage can avoid increasing the possibility that the temperature value after the bullet stage ends is less than the heat preservation threshold value, and then under the heat preservation stage, avoids increasing the temperature by a wide margin and produces the negative effect.

It should be noted that, in the natural cooling stage, the fan and the heating device do not work, and natural heat dissipation is performed depending on the environment where the fan and the heating device are located.

The temperature keeping threshold value can be 60-70 ℃, and the temperature value after cooling treatment can be 70-98 ℃. Preferably, the temperature after cooling in the elasticity increasing stage cannot be too low so as to prevent the interior of the rice from continuously expanding due to the temperature rising, release the residual stress of the cooling treatment, further prevent the exterior of the rice from maintaining compactness and reduce the elasticity. Further, the temperature of the rice is reduced by a preset temperature, wherein the preset temperature is 3-10 ℃; the cooling time reaches a preset time, and the preset time is 2 to 10 minutes.

It should be noted that some cooking appliances have a display interface, and the display interface can display the cooking end time and the heat preservation duration, and it should be understood that the displayed end time may be the time of the rice stewing phase + the spring increasing phase, may be only the time of the rice stewing phase, and may also be the time of the rice stewing phase + the spring increasing phase + the natural cooling phase; in the same way, the duration of the heat preservation can be the time of the elasticizing stage and the heat preservation stage, can also be the time of the heat preservation stage only, and can also be the time of the natural cooling stage, the elasticizing stage and the heat preservation stage.

In some embodiments of the present application, the fan cools the outer space, the inner space or the outer side wall of the inner container, and rice is contained in the inner container, so that the rice cannot directly reach the inner side of the inner container in a short time during cooling, and in order to improve the uniformity of cooling and avoid uneven cooling, under cooling treatment, the fan is controlled to execute the following steps:

controlling the fan to stop working after the first temperature at the bottom of the inner container is reduced to a preset temperature value;

and controlling the heating device to stop working, acquiring the change state of the first temperature, and controlling the fan to recover working when the first temperature is higher than a temperature threshold value.

The steps can be repeated, for example, when the preset temperature value is 80 ℃, after one-time cooling treatment, part of the heat of the rice is taken away, the inner container is used as metal, and the temperature of the inner container can change rapidly, so that when the first temperature at the bottom of the inner container is reduced to 80 ℃, the cooling can be stopped, the heating is stopped at the same time, the rice is in the natural heat dissipation process, the temperature can be further recovered under the action of waste heat, when the first temperature is higher than the temperature threshold value, the fan can be controlled to recover, the temperature threshold value can be 80 ℃, and can also be lower than 80 ℃, namely the temperature threshold value can be smaller than the preset temperature value. By doing so, the uniformity of the cooling process can be improved, and the elasticity of the rice can be improved.

In some embodiments of the present application, the limit values of the braising stage are different, such as 105 ℃,110 ℃, etc.; for this reason, when the bullet adding stage is executed, the following steps are proposed:

acquiring a temperature limit value of the rice stewing stage;

when the temperature limit value is larger than a first value, the fan executes a first preset time to cool the rice in the inner container;

when the temperature limit value is larger than or equal to a second value, the fan executes a second preset time to cool the rice in the inner container; the first value is larger than the second value, and the first preset time is smaller than the second preset time.

Based on different limiting numerical values, different cooling time is executed on the fan, in the method, the cooling time of the fan is controlled instead of the temperature in the cooling treatment process, so that the problem that the cooling treatment time is too long due to the fact that the temperature of the fan is required to be reduced to the same temperature value under different limiting numerical values is solved, and product use experience of a user is improved. For example, if the limit values are 105 ℃ and 110 ℃, the first value is 100 ℃, and the second value is 110 ℃, the fan is operated for 5 minutes (first preset time) if the limit value is 105 ℃, and the limit value is 110 ℃ and 10 minutes (second preset time).

In some embodiments of the present application, the controlling of the fan comprises:

and controlling the fan to work at a preset rotating speed.

The preset rotating speed can be 1500r/min-10000r/min, so that the noise generated when the fan works can be controlled within a reasonable range, and the user experience is improved.

In some embodiments of the present application, referring to fig. 5, there is also provided a cooking appliance comprising a liner for cooking rice, a heating device, a bottom temperature sensor, a fan, and a memory and a processor, the memory having stored therein a computer program executable on the processor; the processor, when executing the program, performs the steps of any of the methods described above.

Those skilled in the art know that, in one embodiment, the heating device can be an electromagnetic heating wire coil, and the heating of the inner container is completed through an alternating magnetic field generated by the electromagnetic heating wire coil, and in another embodiment, the heating device can be a heating plate, and is electrified through an internal heating tube to generate heat, and then conducts the heat to the rice in the inner container through heat conduction.

Referring to FIG. 6, a block diagram of one embodiment of the rice cooker disclosed herein is shown; the rice cooker comprises a cooker body 10, a cooker cover 20, an inner heat insulation cover 101, an inner container 30 for cooking rice, a heating device 105 and a fan 40, wherein the cooker body 10 is provided with an accommodating cavity 106, the inner container 30 is arranged in the accommodating cavity 106 and positioned on the heating device 105, and the cooker cover 20 is buckled with the accommodating cavity 106 in a sealing manner to form a cooking cavity 301 together with the inner container 30.

Where not mentioned in this application, can be accomplished using or referencing existing technology.

All the embodiments in the present specification are described in a progressive manner, and the same and similar parts among the embodiments are referred to each other, and each embodiment focuses on the differences from other embodiments.

Those of ordinary skill in the art will understand that: all or part of the steps of implementing the method embodiments may be implemented by hardware related to program instructions, and the program may be stored in a computer-readable storage medium, and when executed, executes the steps including the method embodiments; and the aforementioned storage medium includes: various media that can store program codes, such as a removable Memory device, a Read Only Memory (ROM), a magnetic disk, or an optical disk.

Alternatively, the integrated units described above in the present application may be stored in a computer-readable storage medium if they are implemented in the form of software functional modules and sold or used as independent products. Based on such understanding, the technical solutions of the embodiments of the present application, in essence or parts contributing to the related art, may be embodied in the form of a software product, which is stored in a storage medium and includes several instructions for enabling a cooking pot (which may be an electric cooker, an electric stewpot, or an electric pressure cooker, etc.) to perform all or part of the methods described in the embodiments of the present application. And the aforementioned storage medium includes: a removable storage device, a ROM, a magnetic or optical disk, or other various media that can store program code.

The above description is only an example of the present application and is not intended to limit the present application. Various modifications and changes may occur to those skilled in the art. Any modification, equivalent replacement, improvement, etc. made within the spirit and principle of the present application should be included in the scope of the claims of the present application.

Claims (10)

1. A control method for cooking rice by a cooking appliance, wherein the cooking appliance comprises an inner container for cooking rice, a heating device, a bottom temperature sensor and a fan, and is characterized by comprising the following steps:

receiving a cooking instruction, and controlling a cooking device to execute a preset cooking curve to a water absorption stage;

acquiring a first temperature of the inner container wall;

controlling wind generated by the fan to blow the outer wall of the inner container to form wind flow, wherein the wind flow is heated by the outer wall of the inner container and/or the heating device to form hot wind flow, and the hot wind flow and the heating device are linked to control the water absorption temperature in the inner container to be the set temperature; wherein the set temperature is not greater than a first temperature; when the heating device stops working, the fan works; after the heating device recovers heating, the fan stops working;

controlling a cooking device to execute a preset cooking curve to a rice stewing stage;

acquiring an execution state of the rice stewing stage, and entering an elasticity increasing stage when the execution state meets a preset condition;

and the elasticity increasing stage comprises the step of starting a fan to cool the rice in the inner container, and the temperature of the rice is reduced by a preset temperature and/or the cooling time reaches a preset time so as to enable the rice to shrink due to cold.

2. The method for controlling cooking rice of a cooking appliance according to claim 1, wherein the linkage control includes:

controlling the heating device to work intermittently in the water absorption stage according to a preset temperature interval;

when the heating device stops working, controlling the fan to work;

and when the first temperature is lower than the lower limit temperature value of the preset temperature range, controlling the fan to stop working and controlling the heating device to recover heating.

3. The control method of cooking rice by the cooking appliance according to claim 2, wherein the preset condition includes:

when the rice stewing stage is finished; or, when the rice stewing stage is executed to a set time; or when the first temperature at the bottom of the inner container reaches the set temperature in the stewing stage.

4. The method for controlling cooking rice by a cooking appliance according to claim 1, wherein the preset cooking profile includes a keep warm stage, the method further comprising the steps of:

in the elasticity increasing stage, controlling the temperature value of the bottom of the inner container after the cooling treatment so as to enable the temperature value to be larger than the heat preservation threshold value in the heat preservation stage;

and in the heat preservation stage, the temperature of the rice is maintained at the heat preservation threshold value.

5. The control method of cooking rice by the cooking appliance according to claim 4,

and a natural cooling stage is arranged between the heat preservation stage and the bomb augmentation stage, and the first temperature at the bottom of the inner container is naturally cooled to the heat preservation threshold value from the temperature value after the bomb augmentation stage is finished in the natural cooling stage.

6. The method for controlling cooking rice of a cooking appliance according to claim 1, wherein the linkage control includes:

acquiring the execution time of the water absorption stage;

when the execution time is longer than a preset time;

and controlling the fan to stop working.

7. The control method for cooking rice by a cooking appliance according to claim 1,

the temperature of the rice is reduced by a preset temperature, and the preset temperature is 3-10 ℃;

and/or;

the cooling time reaches a preset time, and the preset time is 2 to 10 minutes.

8. The method for controlling cooking rice of a cooking appliance according to claim 1, wherein the linkage control includes:

and acquiring the execution state of the heating device, starting the fan to work when the heating device stops heating, acquiring the working time of the fan, and executing a natural cooling process when the working time exceeds the preset time.

9. The method for controlling cooking rice of a cooking appliance according to claim 8, wherein acquiring the execution state of the heating means further comprises:

and acquiring the execution time in the water absorption stage or the working times of the heating device, and starting the fan to work when the heating device stops heating when the execution time is longer than the preset time or the working times are larger than the preset times.

10. A cooking utensil comprises a liner for cooking rice, a heating device, a bottom temperature sensor, a fan, a memory and a processor, and is characterized in that the memory stores a computer program which can run on the processor; the processor when executing the program implements the steps in the method of any one of claims 1 to 9.

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