CN114651927A

CN114651927A - Method, control device and processing equipment for processing starch-containing cooked food material

Info

Publication number: CN114651927A
Application number: CN202011546018.3A
Authority: CN
Inventors: 曾清清; 王喆; 宁志芳
Original assignee: Hefei Hualing Co Ltd; Midea Group Co Ltd; Hefei Midea Refrigerator Co Ltd
Current assignee: Hefei Hualing Co Ltd; Midea Group Co Ltd; Hefei Midea Refrigerator Co Ltd
Priority date: 2020-12-23
Filing date: 2020-12-23
Publication date: 2022-06-24

Abstract

The invention relates to the technical field of food material processing, and provides a processing method, a control device, processing equipment, electronic equipment and a storage medium for starch-containing cooked food materials. The method for processing the starch-containing cooked food material comprises the following steps: step 100, performing freeze thawing treatment, namely performing freeze thawing treatment on the cooked food to be treated to obtain a first pre-treated cooked food material, wherein the freeze thawing treatment comprises freezing treatment for a first preset number of times and melting treatment for a second preset number of times; step 200, continuing the first pre-treated cooked food material at a first preset temperature for a first preset time period to age and retrogradation starch in the first pre-treated cooked food material. The processing method of the cooked food material containing starch provided by the invention adopts the combination of freezing treatment and melting treatment, so that the moisture in the starch of the cooked food material can be transferred and separated, the starch molecules in the starch granules have enough time to rearrange, orient and recrystallize, and thus, part of digestible starch is promoted to be converted into resistant starch which is difficult to digest and absorb.

Description

Method, control device and processing equipment for processing starch-containing cooked food material

Technical Field

The invention relates to the technical field of food processing, in particular to a processing method, a control device, processing equipment, electronic equipment and a storage medium of starch-containing cooked food.

Background

More than 60% of people in China take starch food materials as staple food, the staple food contains about 80% of starch, and the digestible starch accounts for more than 95%, so that the postprandial blood sugar stability and weight control are not facilitated.

For hyperglycemia population, body-building population and slimming population with sugar control demand, no staple food or little staple food is generally selected, and generally, the people all belong to staple food love to eat but can not eat and dare not to eat, and from the aspect of nutriology, the long-term non-eating of the staple food can cause malnutrition, so that the sugar control by adopting the method is not desirable. Therefore, there is a need to provide a scientific and healthy sugar-controlled staple food for people with sugar-control needs by reducing or changing digestible and absorbable sugar in the staple food through related technologies.

In the related art, the research on the staple food sugar control technology mainly focuses on the following two aspects:

on the first hand, resistant starch extracted from food materials is used as a food raw ingredient or a dietary fiber enhancer and applied to food to synthesize a main food (such as fortified functional rice), while the heating gelatinization temperature used in the preparation method of the modified nutrient rice is too high, so that the original appearance and taste of the rice cannot be well maintained, the acceptability of users is poor, and the fortified functional rice has certain potential safety hazard;

in the second aspect, the rice is cooked by adopting the blood sugar reducing cooking equipment and method, the rice soup is separated when the rice is cooked to be half-cooked, for example, for the cooking of rice, the blood sugar is reduced by draining small parts of digestible and absorbable starch and sugar in the rice soup, and the technology can reduce a small part of sugar, but can cause the loss of nutrient substances such as vitamins, amino acids and the like and also can influence the mouthfeel.

The sugar control scheme is still difficult to meet the sugar control requirement of a user on the staple food, and needs to be further improved and promoted.

Disclosure of Invention

The present invention is directed to solving at least one of the problems of the prior art. To this end, the invention proposes a method for processing cooked food materials containing starch, which uses a combination of freezing and thawing treatments to allow the migration and phase separation of water in the starch of the cooked food material, and to allow sufficient time for the starch molecules in the starch granules to realign and recrystallize, thereby promoting the conversion of partially digestible starch into resistant starch which is difficult to digest and absorb.

The invention also provides a control device for processing the starch-containing cooked food material.

The invention also provides equipment for processing the starch-containing cooked food material.

The invention further provides the electronic equipment.

The invention also proposes a non-transitory computer-readable storage medium.

According to an embodiment of the invention, the method for processing the starch-containing cooked food material comprises the following steps:

freeze-thaw treatment: performing freeze thawing treatment on cooked food to be treated to obtain a first pretreated food material, wherein the freeze thawing treatment comprises freezing treatment for a first preset time and thawing treatment for a second preset time;

aging and retrogradation treatment of starch: the first pre-treated cooked food material is maintained at a first preset temperature for a first preset time period to age and retrogradation starch in the first pre-treated cooked food material.

step 100, performing freeze thawing treatment including freezing treatment and thawing treatment, wherein in the process of freezing treatment, water molecules in starch granules can form ice crystals, and thawing treatment can cause water migration and phase separation in starch, so that starch molecules in the starch granules are promoted to be aggregated and recrystallized, and a first pretreated cooked food material which is easier to be converted into resistant starch is obtained;

step 200, starch aging and retrogradation treatment, wherein amylose molecules in the first pretreated cooked food material in a melting state can gradually approach each other, a double helix is formed through intermolecular hydrogen bonds, and the first pretreated cooked food material becomes larger and more stable amylose crystals, the amylose in the first pretreated cooked food material is recombined to form resistant starch, the resistant starch is more difficult to degrade than other starches, is slowly digested in vivo, is slowly absorbed and enters blood, has the property similar to soluble fiber, is not easily absorbed by a human body, and thus, the effect of controlling sugar is achieved.

According to an embodiment of the present invention, in the step of freeze-thaw treatment, the first preset number of times is an integer greater than or equal to 2, and the freeze treatment and the thaw treatment are alternately performed.

According to one embodiment of the invention, the freeze-thaw treatment and the starch retrogradation treatment are cycled. According to one embodiment of the present invention, in the step of freeze-thaw treatment,

the freezing process includes: the cooked food material to be processed lasts for a second preset time at a second preset temperature;

the thawing treatment comprises the following steps: the frozen cooked food material to be processed is heated from the second preset temperature to a third preset temperature and continuously melted for a third preset time;

wherein the second preset temperature is less than or equal to 0 ℃ and the third preset temperature is greater than 0 ℃.

According to an embodiment of the invention, the freezing process is completed for the first preset number of times, and the first pre-processed cooked food material is warmed from the second preset temperature to the first preset temperature.

According to one embodiment of the invention, the second preset temperature ranges from-5 ℃ to 0 ℃, and the second preset time ranges from 0.5h to 4 h;

the range of the third preset temperature is 2-25 ℃, and the range of the third preset time is 0.5-4 h.

According to one embodiment of the present invention, prior to the step of freeze-thaw treatment,

and cooling the cooked food to be treated to the second preset temperature.

According to an embodiment of the invention, the second preset temperature is determined according to at least one parameter of the kind and the moisture content of the cooked food material to be processed.

According to an embodiment of the present invention, the first preset temperature is less than or equal to the third preset temperature, and the first preset time period is greater than or equal to the third preset time period.

According to one embodiment of the invention, after the step of retrogradation of starch,

obtaining a second pre-treated cooked food material, wherein the second pre-treated cooked food material is stored at a fourth preset temperature, and the fourth preset temperature is less than or equal to 0 ℃.

According to an embodiment of the present invention, the fourth predetermined temperature is in a range of-2 ℃ to 0 ℃.

According to one embodiment of the invention, the first preset temperature is in a range of 2 ℃ to 10 ℃, and the first preset time period is in a range of 4h to 24 h.

According to an embodiment of the invention, the first preset times are determined according to the type of the cooked food material to be processed, and the first preset times are 1-5 times.

According to an embodiment of the present invention, a control apparatus for processing starch-containing cooked food material includes:

the food processing system comprises a freezing and thawing processing module, a storage module and a processing module, wherein the freezing and thawing processing module is used for controlling a cooked food material to be processed to be subjected to freezing and thawing processing to obtain a first pre-processed cooked food material, and the freezing and thawing processing comprises freezing processing for a first preset number of times and thawing processing for a second preset number of times;

and the starch aging and retrogradation processing module is used for controlling the first pre-processed cooked food material to last for a first preset time at a first preset temperature so as to age and retrogradation starch in the first pre-processed cooked food material.

According to an embodiment of the invention, the processing equipment of the starch-containing cooked food material comprises:

the heat exchange device is used for performing freeze thawing treatment on cooked food to be treated, wherein the freeze thawing treatment comprises freezing treatment for a first preset time and thawing treatment for a second preset time, and the heat exchange device is used for continuing the first pre-treated cooked food material obtained through the freeze thawing treatment at a first preset temperature for a first preset time so as to age and regenerate starch in the first pre-treated cooked food material;

a processor for controlling the heat exchange apparatus to perform the steps of the method of processing starch-containing cooked food material as described above.

According to an embodiment of the invention, the processing equipment for starch-containing cooked food material is a refrigeration equipment or a cooking equipment.

An electronic device according to an embodiment of the invention comprises a memory, a processor and a computer program stored on the memory and executable on the processor, wherein the processor implements the steps of the method for processing starch-containing cooked food material as described above when executing the program.

A non-transitory computer-readable storage medium according to an embodiment of the invention, having stored thereon a computer program which, when being executed by a processor, realizes the steps of the method of processing starch-containing cooked food material as described above.

One or more technical solutions in the embodiments of the present invention have at least one of the following technical effects:

in one aspect of the present invention, a method for processing starch-containing cooked food material includes:

step 200, starch aging and retrogradation treatment is carried out, amylose molecules in the first pretreated cooked food material in a molten state can gradually approach each other, double helix is formed through intermolecular hydrogen bonds, and the amylose molecules become larger and more stable amylose crystals, the amylose molecules in the first pretreated cooked food material are recombined to form resistant starch, the resistant starch is more difficult to degrade than other starches, is slowly digested in vivo, is slowly absorbed and enters blood, is similar to soluble fiber in nature and is not easily absorbed by a human body, and therefore the effect of controlling sugar is achieved.

Additional aspects and advantages of the invention will be set forth in part in the description which follows and, in part, will be obvious from the description, or may be learned by practice of the invention.

Drawings

In order to more clearly illustrate the embodiments of the present invention or the technical solutions in the prior art, the drawings used in the description of the embodiments or the prior art will be briefly described below, it is obvious that the drawings in the following description are only some embodiments of the present invention, and for those skilled in the art, other drawings can be obtained according to the drawings without creative efforts.

Fig. 1 is a flowchart of a method for processing starch-containing cooked food material according to an embodiment of the present invention;

fig. 2 is a flowchart of a freeze-thaw treatment in a method of processing starch-containing cooked food material according to an embodiment of the present invention;

fig. 3 is a flowchart of another method for processing starch-containing cooked food material according to an embodiment of the present invention;

FIG. 4 is a graph of temperature versus time for a method of processing starch-containing food material according to an embodiment of the present invention;

FIG. 5 is a flowchart of a method for processing starch-containing food material according to an embodiment of the present invention;

fig. 6 is a flowchart illustrating an intelligent selection of a sugar-control scheme in the method for processing starch-containing food materials according to the embodiment of the present invention;

fig. 7 is a schematic physical structure diagram of an electronic device according to an embodiment of the present invention.

Detailed Description

The embodiments of the present invention will be described in further detail with reference to the drawings and examples. The following examples are intended to illustrate the invention but are not intended to limit the scope of the invention.

In the description of the embodiments of the present invention, it should be noted that the terms "first", "second", and "third" are used for descriptive purposes only and are not to be construed as indicating or implying relative importance.

In the description of the embodiments of the present invention, it should be noted that the terms "connected" and "connected" are to be interpreted broadly, and may be, for example, a fixed connection, a detachable connection, or an integral connection, unless explicitly stated or limited otherwise; can be mechanically or electrically connected; may be directly connected or indirectly connected through an intermediate. Specific meanings of the above terms in the embodiments of the present invention can be understood in specific cases by those of ordinary skill in the art.

In the description herein, references to the description of the term "one embodiment," "some embodiments," "an example," "a specific example," or "some examples," etc., mean 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 an embodiment of the invention. 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. Moreover, various embodiments or examples and features of various embodiments or examples described in this specification can be combined and combined by one skilled in the art without being mutually inconsistent.

In an embodiment of the first aspect of the present invention, referring to fig. 1, there is provided a method for processing starch-containing cooked food material, including but not limited to the following steps:

step 100, performing freeze thawing treatment, namely performing freeze thawing treatment on the cooked food to be treated to obtain a first pre-treated cooked food material, wherein the freeze thawing treatment comprises freezing treatment for a first preset number of times and melting treatment for a second preset number of times;

the cooked food materials to be treated are food materials containing starch, generally eaten as staple food, and generally divided into the following four categories: first, flour product: steamed bread, steamed stuffed buns, noodles, etc.; second, cereal products: rice such as boiled rice, black rice, and miscellaneous grain rice; third, baked goods: bread, pizza, cake blanks, etc.; fourth, rhizome potatoes: sweet potato, yam, taro, etc. But not limited to these four types, other cooked food containing starch can also be treated by the treatment method of this embodiment and the following embodiments to achieve the effects of controlling and reducing blood sugar.

Wherein the freezing process is understood to be cooling the cooked food material to be processed to below 0 ℃ so that water in the cooked food material to be processed is frozen into ice crystals, and the thawing process is understood to be heating the cooked food material to be processed in a frozen state to above 0 ℃ so that the ice crystals in the cooked food material to be processed are thawed into water. The initial state of the cooked food material to be treated is generally a non-frozen state at normal temperature (ambient temperature, generally 20 ℃) or at high temperature (just cooked), the cooked food material to be treated is firstly frozen and then melted, water molecules in the starch granules can form ice crystals in the process of freezing treatment, and the water migration and phase separation in the starch can be caused by melting treatment, so that the starch molecules in the starch granules are promoted to be aggregated and recrystallized, and the first pre-treated cooked food material which is easier to be converted into resistant starch is obtained.

The numerical values of the first preset times and the second preset times are not limited and can be selected according to needs, for example, the first preset times and the second preset times are both one time or both times.

Step 200, starch retrogradation, wherein the first pre-treated cooked food material is kept at a first preset temperature for a first preset time period, so that starch in the first pre-treated cooked food material is retrograded and retrograded.

Combining the above, freezing treatment and melting treatment, so as to promote part of amylopectin to separate and form amylose, during the starch retrogradation, the amylose in the first pre-treated cooked food material in a melting state is recombined to form resistant starch, namely amylose molecules in the cooked food material to be treated can gradually approach each other and form double helix through intermolecular hydrogen bonds to form larger and more stable amylose crystals, and the amylose crystals have good thermal stability and are not easy to be decomposed and damaged by enzyme, namely the resistant starch. The resistant starch is more difficult to degrade than other starches, is slowly digested in vivo, is slowly absorbed and enters blood, has the property similar to soluble fiber, and is not easy to be absorbed by human bodies, thereby achieving the effect of controlling sugar.

Wherein the first pre-treated cooked food material is transformed from a frozen state to a thawed state or the first pre-treated cooked food material is in a thawed state. The state of the first pre-processed cooked food material is related to the first preset number and the second preset number, and reference may be made to the following embodiments.

The first preset temperature and the first preset time length can be selected according to different food material characteristics of the first pre-processed cooked food material and different target sugar control effects. The resistant starch content and the corresponding optimal starch retrogradation conditions of different types of cooked food are different, but the pre-treatment can be carried out by combining freezing treatment and melting treatment.

According to the method for processing the starch-containing cooked food material, the pre-processing is carried out on the cooked food material to be processed by combining freezing processing and melting processing (namely freezing and thawing processing) to obtain the first pre-processed cooked food material, the first pre-processed cooked food material is subjected to starch aging and retrogradation processing to promote part of starch in the cooked food material to be processed to be converted into resistant starch which is difficult to digest and absorb, the resistant starch in the food material is increased, digestion can be promoted, satiety is improved, the influence on blood sugar of a human body is small, and the purpose of scientifically controlling sugar is achieved. In addition, the process only carries out physical treatment on the starch in the cooked food material to be treated, nutrient substances such as vitamins and amino acids in the cooked food material to be treated are not damaged, other ingredients in the cooked food material to be treated are not influenced, potential safety hazards do not exist, and better mouthfeel can be kept.

In the related art, the resistant starch is not digested and absorbed by the small intestine of the human body, so that the resistant starch is fermented and utilized by microorganisms in the large intestine. Therefore, it can be understood that after the content of the resistant starch in the first pretreated cooked food is increased, the effect of controlling the increase of blood sugar can be achieved for a user, and the effect of regulating intestinal bacterial colony can be achieved for the user. In addition, the food materials pretreated by the method provided by the embodiment of the invention are suitable for diabetes patients, hyperlipidemia patients and weight-losing and slimming people, and the embodiment belongs to a physical modification method, no substances are added or removed in the process, so that the safety is better, and the loss of nutrient substances cannot be caused in the pretreatment process.

It is understood that in the freezing and thawing process of step 100, the first predetermined number of times is an integer greater than or equal to 2, and the freezing process and the thawing process are alternately performed.

The first preset number is greater than or equal to two times, the second preset number can be equal to or less than the first preset number, but the second preset number is not greater than the first preset number, and the specific number can be selected according to needs. When the second preset times is equal to the first preset times, freezing and melting the cooked food material to be processed for the same times, and after the last melting is finished, performing the following starch aging and retrogradation treatment; when the second preset number of times is less than the first preset number of times, and after the last freezing treatment is finished, the starch aging and retrogradation treatment is directly carried out without melting treatment, wherein the cooked food material to be treated can be melted in the starch aging and retrogradation treatment process, and an independent melting treatment process is not carried out any more, so that the treatment process of the cooked food material to be treated can be simplified.

The freezing treatment and the melting treatment are sequentially repeated, and the times of the freezing treatment and the melting treatment are not limited. The freezing treatment and the melting treatment are repeatedly carried out, so that the starch molecules in the cooked food material to be treated have enough time to rearrange and orient, the recrystallization of the starch molecules is promoted, and the generation rate of resistant starch is further improved.

The first pre-treated cooked food material is obtained by matching freezing treatment and melting treatment which are alternately carried out, and has important influence on retrogradation of starch in the first pre-treated cooked food material. The alternating freezing treatment and melting treatment are matched, so that the aging and retrogradation of the starch in the first pre-treated cooked food material can be accelerated, and the generation rate of the resistant starch in the first pre-treated cooked food material can be improved.

It is understood that the step 100 freeze-thaw process and the step 200 starch retrogradation process are cycled.

When the freeze-thaw treatment comprises one-time freezing treatment and one-time thawing treatment, and the starch aging retrogradation treatment is performed after the freeze-thaw treatment is completed, at this time, the treatment process of the starch-containing cooked food material can be considered to be completed once, the treatment time is short, and the instant eating by a user is facilitated. Or, the treatment process of the starch-containing cooked food material, namely the freeze-thaw treatment and the starch retrogradation treatment, is performed for multiple times in a circulating manner, the time for the multiple times of treatment is prolonged, but the conversion rate of digestible starch into resistant starch which is difficult to digest is higher after the multiple times of treatment.

When the freeze-thaw treatment comprises multiple times of freezing treatment and at least one time of thawing treatment, and starch retrogradation treatment is performed after the freeze-thaw treatment is completed, the starch-containing cooked food material can be considered to be processed once, and in the process, the multiple times of freezing treatment and the at least one time of thawing treatment can promote digestible starch molecules to have enough time to rearrange and recrystallize. Or, the treatment process of the starch-containing cooked food material is performed for a plurality of times in a circulating manner, and in each treatment process of the starch-containing cooked food material, the freeze-thaw treatment comprises a plurality of times of freezing treatment and at least one time of thawing treatment, so as to promote the recrystallization of digestible starch molecules; the treatment time is increased by the treatment process of the starch-containing cooked food material for a plurality of times, but the conversion rate of digestible starch into resistant starch which is difficult to digest is higher after the treatment for a plurality of times.

It is understood that, referring to fig. 2, in step 100, the step of freeze-thaw treatment includes the following steps:

step 110, freezing, the freezing comprising: and the cooked food material to be treated lasts for a second preset time at a second preset temperature, wherein the second preset temperature is less than or equal to 0 ℃.

In some of these embodiments, the second predetermined temperature is defined as less than or equal to 0 ℃. It will be appreciated that cooling to below 0 ℃ is one of the necessary conditions in order to form ice crystals from the water molecules in the starch granules in the cooked food material to be treated. The specific value of the second preset temperature is not particularly limited, and is, for example, -3 ℃ to-18 ℃. In addition, specific values of the second preset time period are not particularly limited, for example, 1h to 6 h. It will be appreciated that the longer the second predetermined period of time, the greater the number of ice crystals formed by water molecules in the starch granules in the cooked food material to be treated. Further, the freezing rate (i.e. the rate of cooling from the current temperature to the second preset temperature) in the freezing process also affects the retrogradation speed of the starch, and the slower freezing rate increases the cross-linking and water separation of starch molecules, which is beneficial to retrogradation of the starch.

Step 120, performing melting treatment, wherein the melting treatment comprises: and heating the frozen cooked food material to be processed from the second preset temperature to a third preset temperature and continuously melting the cooked food material for a third preset time, wherein the third preset temperature is more than 0 ℃.

In some of these embodiments, the third predetermined temperature is defined as being above 0 ℃. It will be appreciated that heating the ice crystals formed in step 110 to a temperature above 0 ℃ is one of the necessary conditions for the melting process, and the melting process causes the migration and phase separation of water in the starch, thereby promoting the aggregation of starch molecules in the starch granules, facilitating the formation of starch nuclei, promoting the recrystallization of starch molecules, allowing the cooked staple food to be processed to regenerate, and increasing the formation rate of resistant starch. The specific value of the third preset temperature is not particularly limited, and is, for example, 2 ℃ to 25 ℃. In addition, specific values of the third preset time period are not particularly limited, and are, for example, 1h to 6 h. It can be understood that the longer the third predetermined period of time is, the better the aggregation of the starch molecules occurs, and the more favorable the formation of starch nuclei, and thus the recrystallization of the starch molecules is promoted.

In some embodiments, it is understood that the second predetermined temperature ranges from-5 ℃ to 0 ℃ and the second predetermined time period ranges from 0.5h to 4h in step 110. The lower the second preset temperature is, the faster the freezing rate of the freezing treatment is, and the shorter the required second preset time is, so that the time of the freezing-thawing treatment is favorably shortened, and the treatment efficiency is improved.

In some embodiments, it is understood that the third predetermined temperature ranges from 2 ℃ to 25 ℃ and the third predetermined time period ranges from 0.5h to 4h in step 120. The third predetermined temperature is preferably a temperature at which the cooked food material to be treated is generally changed from a frozen state to a melted state without deteriorating the cooked food material to be treated. The higher the third preset temperature is, the faster the melting rate of the melting treatment is, and the shorter the third preset time is, so that the time of the freezing and thawing treatment is favorably shortened, and the treatment efficiency is improved.

With reference to the above embodiments, the second predetermined temperature is in the range of-5 ℃ to 0 ℃, which is understood to mean that the second predetermined temperature is maintained in the temperature range of-5 ℃ to 0 ℃, or the second predetermined temperature is at a temperature point in the range of-5 ℃ to 0 ℃. The third predetermined temperature is in the range of 2 ℃ to 25 ℃, which is understood to mean that the third predetermined temperature is maintained in the temperature range of 2 ℃ to 25 ℃, or that the third predetermined temperature is a temperature point in the range of 2 ℃ to 25 ℃. When the melting process is carried out in a refrigerating chamber of the refrigerator, the third preset temperature can be 4 ℃, the cooked food to be processed can be guaranteed to be melted, and the circulating air of the refrigerating chamber can be utilized, so that the structure of the refrigerator is simplified.

As shown in Table 1 below, the second preset temperature of the freezing treatment was measured at-10 ℃ to 0 ℃ under otherwise identical conditions, and the following test results were obtained.

TABLE 1 Effect of the second Preset temperature on sugar control and sensory quality

Referring to table 1, in general, the freezing point temperature of cooked staple food to be processed (taking steamed bread as an example, and taking steamed bread as examples in tables 2 to 5 and 7 below) is-3 to 0 ℃, and the freezing process in the freeze-thaw stage is performed as long as the temperature can completely freeze the moisture in the staple food, so that the moisture migration in the thawing link is completed, and the resistant starch is improved; and the subsequent continuous temperature reduction has no obvious effect on the improvement of the effect, so that the improvement effect of the resistant starch has no obvious change when the temperature is lower than-5 ℃, and the effect can be realized at the temperature of-5-0 ℃.

In some embodiments, the first predetermined number and the second predetermined number are not specifically limited herein. However, it is understood that the more the preset number of times of the freeze-thaw treatment (the more the first preset number of times and the second preset number of times), the better the retrogradation effect of the cooked main food to be treated is. The freeze-thaw process (i.e., the multiple freezing processes and the at least one thawing process) is repeated multiple times and without interruption for

steps

110 and 120 of the above embodiment. In the process of freeze thawing treatment, water molecules in the cooked staple food to be treated are frozen into ice crystals for multiple times and then dissolved into water, so that the starch molecules in the starch granules are promoted to be aggregated, the formation of starch crystal nuclei is facilitated, the retrogradation of the cooked staple food to be treated is promoted, the generation rate of resistant starch is improved, and the blood glucose reducing effect of the cooked staple food to be treated is improved.

It will be appreciated that upon completion of the first predetermined number of freezing processes (the last step 110 is complete, i.e. the second predetermined number of melting processes is complete), the first pre-processed cooked food material is warmed from the second predetermined temperature to the first predetermined temperature. That is, the final freezing treatment is completed without performing the thawing treatment, and the first pre-treated cooked food material can be thawed by the starch retrogradation treatment, thereby simplifying the treatment steps.

At this time, the first preset number is a positive integer greater than or equal to 2, and the second preset number is smaller than the first preset number by 1.

In some embodiments, it is understood that, in the step 100, the first preset number of times is determined according to the type of the cooked food material to be processed, and the first preset number of times may be 1-5 times.

Referring to table 2, in the case that other conditions are consistent, the first preset number of times is tested according to 1 to 6 times, and the following test results are obtained.

TABLE 2 influence of the first predetermined number of times on the sugar control and sensory quality

When the first preset number of times of freezing is 1, the second preset number of times of melting is 1, and when the first preset number of times of freezing is 2-6, the second preset number of times of melting can be the same as the first preset number of times, or the second preset number of times is less than the first preset number of times. In the test shown in table 2, when the first preset number of times of freezing treatment is 2 to 6 times, the second preset number is one time smaller than the first preset number. Referring to table 2, the more times of freezing and melting treatment is more favorable for the generation of resistant starch, but the generation of resistant starch is not significantly improved after a certain number of times is reached, the taste becomes worse with the increase of the number of times, 1-5 times of comprehensive selection is better, and the sugar control time is also favorably shortened.

In some embodiments, it is understood that the first preset temperature is less than or equal to a third preset temperature and the first preset duration is greater than or equal to a third preset duration. The first pre-treated cooked food material is kept at a first preset temperature for starch retrogradation, the first preset temperature is a temperature value or a temperature range required by starch retrogradation, and the first preset temperature is generally limited to 2-10 ℃. After the cooked food to be processed is frozen, the cooked food is melted at a third preset temperature, and the higher the third preset temperature is, the higher the melting rate is, so that the process of melting treatment is favorably shortened.

It will be appreciated that the first predetermined temperature is defined to be between 2 ℃ and 10 ℃ in order to retrogradation of the starch in the first pre-treated cooked food material. The first pre-treated cooked food material subjected to freeze thawing treatment is subjected to heat preservation within a first preset temperature range, so that the rice has the advantages of optimal retrogradation effect and highest retrogradation efficiency, the generation rate of resistant starch in unit time is favorably improved, and the blood sugar reducing effect of the pre-treated rice is better. The first preset temperature is in a range of 2 ℃ to 10 ℃, and can be understood as the first preset temperature is maintained in a temperature range of 2 ℃ to 10 ℃, or the first preset temperature is a temperature point in a range of 2 ℃ to 10 ℃.

Specifically, as shown in table 3, the first preset temperature was measured at 0 ℃, 2 ℃, 4 ℃, 8 ℃ and 10 ℃ under otherwise identical conditions, and the following test results were obtained.

TABLE 3 influence of the first predetermined temperature on the sugar control and sensory quality

As shown in table 3, the first preset temperature for retrogradation of starch is 2-10 ℃, wherein the first preset temperature is 4 ℃ and has the best effect of reducing blood glucose compared with other temperature points, and in addition, the first preset temperature is 2 ℃ and can achieve a better effect, but the first preset temperature is 8-10 ℃ and has relatively poorer effect but has little difference, wherein 0 ℃ is the worst. Wherein, in the test process, the second preset times is also 1 time.

Generally, the third preset temperature is also 4 ℃, so that the melting efficiency can be ensured, and the quality of food materials can be ensured.

In general, the value of the first preset time period is not particularly limited. It can be understood that under the same conditions, the longer the first preset time period is, the better the retrogradation effect of the first pre-treated cooked food material is, and the higher the generation rate of resistant starch is, the better the blood glucose reducing effect is.

It can be understood that the range of the first preset time is 4 h-24 h, the longer the first preset time for aging and retrogradation of starch is, the greater the aging and retrogradation degree is, the better the sugar control effect is, but the greater the influence on the appearance quality of the cooked staple food to be treated is, and the range of the first preset time is 4 h-24 h is helpful for keeping better sensory score and mouthfeel.

Referring to table 4, in the case that other conditions are consistent, the first preset time period is tested for 4h, 8h, 12h, 16h, 20h and 24h, and the following test results are obtained.

TABLE 4 influence of the first predetermined duration on the sugar control effect and sensory quality

As shown in table 4, the first preset time period of starch retrogradation is between 4h and 24h, which can be seen that, as the first preset time period increases, the blood sugar reducing effect is improved, but the sensory quality is slightly reduced, the resistant starch with the first preset time period of 4h has the lowest improving rate but better sensory score, and the blood sugar reducing effect with the first preset time period of 24h is the best, and the sensory score is relatively worse. In the test process, the second preset time is also 1 time.

In some embodiments, it is understood that after step 200, i.e., after the step of first pre-treating the cooked food material at a first predetermined temperature for a first predetermined length of time, to retrogradation starch in the first pre-treated cooked food material,

and (3) obtaining a second pre-treated cooked food material, and storing the second pre-treated cooked food material at a fourth preset temperature, wherein the fourth preset temperature is less than or equal to 0 ℃. The second pre-treated cooked food material is kept fresh at a temperature lower than 0 ℃, which contributes to the improvement of the shelf life of the second pre-treated cooked food material.

It can be understood that the fourth preset temperature is in the range of-2 ℃ to 0 ℃, and at this time, the preservation time, the sensory score and the taste of the food material are all good.

TABLE 5 duration of preservation and organoleptic qualities of the second pre-treated cooked food material at different storage temperatures

Serial number	Fourth preset temperature (. degree. C.)	Length of preservation (sky)	Sensory Scoring (score)
				1	-10℃	12 days	75
2	-2℃	7 days	88
				3	0℃	5 days	86
4	2℃	3 days	85
				5	10℃	2 days	83

The test results in the above table, with the sugar control treatment conditions: the second preset temperature of freezing treatment is-5 ℃, the third preset temperature of melting treatment is 4 ℃, the first preset times and the second preset times are both 1 time, the first preset temperature of starch retrogradation is 4 ℃, and the first preset time is 12 hours. As shown in table 5, after the sugar control treatment is completed, the lower the storage temperature is, the more favorable the storage period is, but the too low temperature causes the processed cooked staple food to be re-frozen, and is easy to be frozen and dehydrated in the storage process, thus causing the taste to be poor; too high temperature is not beneficial to storage, the quality guarantee time is too short, the comprehensive preservation time and the taste are long, and the temperature of-2 ℃ to 0 ℃ is preferably selected.

In some embodiments, it will be appreciated that prior to step 100, i.e., prior to the step of the freeze-thaw process,

and cooling the cooked food material to be processed to a second preset temperature for freezing. Wherein, the cooling mode can be at the uniform velocity cooling, segmentation cooling or at the uniform velocity cooling and segmentation cooling combine together, and the mode of cooling is not restricted.

The cooling of the cooked food material to be treated is not particularly limited, and for example, the cooked food material to be treated is cooled in multiple stages, so as to cool the cooked food material to be treated from the fifth preset temperature to the second preset temperature after cooking, and the staged cooling embodiment can enable the starch molecules to have more sufficient time for rearrangement and orientation, prolong the time for the starch to pass through the retrogradation temperature zone, promote the recrystallization of the starch molecules, and improve the generation rate of resistant starch. The cooling rate of the cooked food material to be processed is related to the refrigerating capacity of the execution equipment, and the specific cooling rate is not limited generally. Specifically, in the process of cooling by stages, the number of stages, the stage temperature corresponding to each stage, the cooling rate of each stage, and the retention time of the stage temperature corresponding to each stage are not specifically limited, and can be set according to actual needs to form various combinations. And when the cooked food material to be treated is cooled at a constant speed, cooling at the constant speed at an average cooling rate of 0.2-2 ℃/min. For example, in the process of reducing the fifth preset temperature from 80 ℃ to 10 ℃ as the second preset temperature, the number of the segments is 7, the temperature is reduced by 10 ℃ in each stage, the temperature reduction rate of each stage is 1 ℃/min, and the time of each stage is 10 min.

It should be noted that uniform or segmented cooling may also be adopted to cool the cooked food material to be processed from a melted state to a frozen state, and the cooling rate may be 0.2-2 ℃/min, but is not limited to this cooling rate, and the cooling rate is related to the refrigeration capacity of the execution equipment, and may be adjusted according to the refrigeration capacity of the execution equipment. The cooked food material to be treated can be heated from a frozen state to a melted state at a constant speed or in sections, the heating rate is related to the heating capacity of the equipment, and the specific heating condition is not limited.

It is understood that, referring to fig. 3, in step 100 and step 200, at least one of the freezing treatment condition, the melting treatment condition, and the starch retrogradation treatment condition of the cooked food material to be treated is set according to the food material parameters. That is, one or more parameters in

steps

100 and 200 can be determined according to the parameters of the food material.

The conditions which can be set by the freezing treatment at least comprise one of the following conditions: the second preset temperature of the freezing treatment, the second preset duration of the freezing treatment, the cooling rate of the freezing treatment and the first preset times; conditions that can be set for the melting process include at least one of the following conditions: a third preset temperature of the melting treatment, a third preset time of the melting treatment, a heating rate of the melting treatment and a second preset number of times; the conditions that can be set for the retrogradation treatment of starch include at least one of the following conditions: a first preset temperature and a first preset duration.

The food material parameters can be understood as: one or more of a type, a moisture content, a volume, a weight, and an initial temperature of the food material.

The food material types can be classified according to the four broad categories of the above embodiments. The food material types can also be classified according to more specific types, such as rice, steamed bread, noodles, sweet potato, etc. The food material types can be further classified according to the amylose content in the food material, such as 10% -15%, 15% -20%, 20% -25% and the like. Of course, the above classification schemes may be combined with each other. The first two classification modes can identify food material types through intelligent identification modes such as images or videos, or manually input or select food material types through a user, the starch content of the third classification mode can be pre-determined by measuring the amylose content in various food materials in advance and pre-classified, after the food material types are determined by referring to the above modes, various food materials can be classified into different categories with different amylose contents, and various food materials with the same amylose content can be subjected to centralized processing.

In one embodiment, it is understood that prior to step 100, i.e., prior to the step of the freeze-thaw process,

and 001, acquiring the variety of the cooked food material to be processed, and determining the processing conditions of freeze-thaw processing according to the variety of the cooked food material to be processed. That is, the processing conditions of step 100 are determined according to the type of the cooked food material to be processed, which is helpful for obtaining the optimal sugar control scheme and/or sugar control effect corresponding to such food material; at this time, the condition of starch retrogradation in step 200 is not limited, and the condition in the above embodiment may be selected or determined according to the type of the cooked food material to be processed, which is not described herein again.

Wherein, the processing conditions of the freeze-thaw treatment in the step 100 include: at least one of the conditions that can be set for the freezing process and the conditions that can be set for the melting process, such as a second preset temperature for the freezing process, a second preset time period, a cooling rate for the freezing process, a first preset number of times, a third preset temperature for the melting process, a third preset time period, a heating rate for the melting process, a second preset number of times, and the like.

It is understood that the step 001, namely, the step of obtaining the type of the cooked food material to be processed and determining the processing conditions of the freeze-thaw processing according to the type of the cooked food material to be processed, comprises:

and acquiring one or more of the selected food material information, the input food material information, the image information of the cooked food material to be processed, the video information of the cooked food material to be processed and the near infrared spectrum information of the cooked food material to be processed so as to determine the type of the cooked food material to be processed. The method for acquiring the variety of the cooked food material to be processed is various, and can be combined in various ways, so that more accurate and detailed food material information can be acquired.

Corresponding to the condition of selecting food material information, the storage module of the device stores commonly used food material types in advance and displays the food material types through a display module (arranged on an execution device for processing food materials to be processed) or a mobile terminal (in communication connection with the execution device), such as steamed bread, rice, noodles and the like, a user can select the types of cooked staple foods to be processed, and then the freeze-thaw treatment condition is determined according to the selected types of the cooked staple foods to be processed; the food materials stored in the equipment can be classified step by step, such as the first stage of the equipment is wheaten food, the second stage of the equipment is steamed bread, noodles and bread, the third stage of the equipment is steamed bread with white flour and steamed bread with coarse cereals, or the third stage of the equipment is steamed bread with sliced noodles, fine dried noodles, spaghetti and the like.

And correspondingly inputting food material information, inputting the food material information through an input interface of the execution device or an input interface of the mobile terminal by a user, storing freeze-thaw treatment conditions corresponding to different food materials in the device, and matching the freeze-thaw treatment conditions corresponding to the food materials after the food material information of the cooked food materials to be treated is input. The food material information is determined in a selecting or inputting mode, so that the method is more accurate, and the configuration of the execution equipment is simplified.

The method comprises the steps of obtaining image information of the cooked food material to be processed and obtaining video information of the cooked food material to be processed, wherein the image information or the video information is obtained through a camera or a video camera, then the type of the food material is obtained through an intelligent identification method, operation of a user is simplified, and the processing process is more intelligent.

The method comprises the steps of obtaining near infrared spectrum information of cooked food materials to be processed, determining the types of the food materials such as cooked wheaten food, rice and sweet potatoes by analyzing the near infrared spectrum, scanning the cooked food materials to be processed by adopting the near infrared spectrum to obtain a spectrogram of the cooked food materials to be processed, and obtaining the types of the cooked food materials to be processed by comparing the spectrogram with different types of food materials prestored in equipment. The near infrared spectrum of each food material is different, the near infrared spectrum is adopted to determine the food material type, the interference of the shape, color and other appearance conditions of the food material is avoided, and the accurate acquisition of the food material type is facilitated.

Referring to table 6, the improvement rate of resistant starch after treatment of different kinds of cooked food materials to be treated is shown.

TABLE 6 resistant starch increase after sugar control treatment of different kinds of cooked food materials to be treated

The test results in the above table, with the sugar control treatment conditions: the second preset temperature of freezing treatment is-5 ℃, the second preset time is 4 hours, the third preset temperature of melting treatment is 4 ℃, the third preset time is 4 hours, the first preset times and the second preset times are 1 time, the first preset temperature of starch retrogradation is 4 ℃, the first preset time is 12 hours, and the fourth preset temperature of preservation is 0 ℃. Referring to table 6, the resistant starch yield of the rice was the highest, and the rice was subjected to sugar control treatment to help users to control sugar. Different types of cooked food materials to be processed have different components and different internal structures, so that different food materials have different sugar control effects, and the sugar control processing conditions can be adjusted according to different food material information.

In some embodiments, it is understood that prior to step 100, i.e., prior to the step of the freeze-thaw process, it includes:

step 002, obtaining one or more of the water content, volume and weight of the cooked food material to be processed;

in the step of determining the processing conditions of the freeze-thaw processing according to the type of the cooked food material to be processed, the processing conditions are determined according to one or more of the moisture content, the volume and the weight of the cooked food material to be processed together with the type.

On the basis of determining the processing conditions of freeze-thaw processing according to the types of the cooked food materials to be processed, the processing conditions of freeze-thaw processing are determined according to the moisture content, the volume and the weight of the same food materials, so that the processing conditions can be more accurately regulated and controlled, and the processing effect of the food materials can be optimized.

Wherein one or more of the water content, the volume and the weight of the cooked food material to be processed is/are obtained simultaneously with the type of the cooked food material to be processed, or are obtained successively according to preset steps, and here, the step of obtaining the food material information of the cooked food material to be processed and the obtaining means are not limited.

In some embodiments, the step 002, that is, the step of obtaining the moisture content of the cooked food material to be processed, includes:

and acquiring near infrared spectrum information of the cooked food material to be treated to determine the water content of the cooked food material to be treated. The moisture content of the cooked food material to be processed is obtained through the near infrared spectrum information, the moisture content determination accuracy is higher, the type and the moisture content information of the food material can be obtained simultaneously through obtaining the sequential near infrared spectrum information, and the measurement is simple and convenient.

The weight of the cooked food material to be processed can be measured by the gravity sensor, and the volume of the cooked food material to be processed can be obtained by scanning the outline of the cooked food material to be processed by the camera or the camera and calculating. Or the volume of the cooked food material to be processed is obtained by combining the weight and the water content through calculation. However, the measuring mode of the weight and the volume of the cooked food material to be processed is not limited, and can be selected according to the requirement.

Referring to table 7, the moisture content of steamed bread is generally about 45% by taking steamed bread with different moisture content as an example, and the influence of the moisture content on the promotion rate and sensory quality of resistant starch is explained.

TABLE 7 influence of different water contents on sugar control effect and sensory quality

As shown in Table 7, the lower the moisture content is, the more unfavorable is the retrogradation of starch and the generation of resistant starch, the too high or too low moisture content also affects the taste, the too low moisture content is coarse when eaten, and the too high moisture content is not soft enough when eaten.

Of course, the weight and volume of the food material has an effect on both the temperature and time of the freezing and melting process. Generally, the larger the weight of the food material is, the longer the time required for freezing treatment is, and the lower the temperature is, the longer the time required for melting treatment is; similarly, the larger the volume of the food material, the longer the time required for the freezing process, and the lower the temperature, the longer the time required for the melting process.

It is to be understood that in step 110, that is, the freezing process step, the freezing process includes: the cooked food material to be processed is kept at a second preset temperature for a second preset time, and the second preset temperature is less than or equal to 0 ℃; and step 120, performing melting treatment, wherein the melting treatment comprises the following steps: the method comprises the following steps of raising the temperature of the frozen cooked food material to be processed from the second preset temperature to a third preset temperature, and keeping the temperature at the third preset temperature for a third preset time, wherein the third preset temperature is higher than 0 ℃, and the method comprises the following steps:

and determining a second preset temperature and/or a third preset temperature together with the type according to one or more of the water content, the volume and the weight of the cooked food material to be processed.

With reference to the above embodiment, determining the conditions for the freeze-thaw treatment according to at least one of the moisture content, the volume and the weight of the cooked food material to be treated in combination with the type, i.e. determining the conditions for the second preset temperature according to the cooked food material to be treated comprises: the type and the moisture content are combined, the type and the volume are combined, the type and the weight are combined, the type and the moisture content and the volume are combined, the type and the moisture content and the weight are combined, the type and the volume and the weight are combined, and the type and the moisture content, the volume and the weight are combined, so that the freezing effect of the cooked food material to be processed is ensured, two or more food material information is combined, and the setting of the second preset temperature is more accurate. Similarly, the third preset temperature for melting treatment is also determined according to the combination mode of the two or more food materials, so that the setting of the third preset temperature for melting treatment is more accurate.

In a specific embodiment, referring to fig. 4, when the execution device is a refrigerator, according to different types of cooked main foods, the minimum freezing temperature (lower than the freezing point) and the time requirement of the cooked food material to be processed are determined, and sugar control (resistant starch content) pretreatment is performed on the different cooked main foods by matching with different conditions of the refrigerator, such as the freezing and thawing temperature, times, cooling and aging treatment time, and the like.

First, a freeze-thaw treatment stage: uniformly cooling the cooked staple food, keeping the temperature of the center of the cooked staple food at a second preset temperature T2 for a second preset time T2 at a low temperature to fully freeze water in the center of the cooked staple food, then performing temperature returning treatment, keeping the center of the cooked staple food at a third preset temperature T3 for a third preset time T3 to fully thaw the center of the cooked staple food, wherein the process is freeze-thaw treatment for 1 time; the freezing treatment and the melting treatment can be repeated for a plurality of times;

wherein the average cooling rate of uniform cooling is 0.2-2 ℃/min, the second preset temperature T2 is the freezing point temperature of the cooked staple food (the freezing point temperatures of different food materials are different and are-5-0 ℃ in total), and the second preset time T2 is kept for 0.5-4 h; the temperature is returned to the third preset temperature T3 of 2-25 ℃, and the third preset time T3 is kept for 0.5-4 h; the freezing and thawing times are 1-5 times, the optimal freezing and thawing times of different food materials are different, the more times are, the better the sugar control effect is under certain conditions, but the more times have great influence on the appearance quality;

secondly, the starch retrogradation stage (cold storage recrystallization stage): keeping the cooked staple food subjected to freeze-thawing treatment at a first preset temperature T1 for a first preset time T1, and allowing the starch to age and regenerate to generate resistant starch; in order to ensure that the starch molecules have enough time to rearrange and orient, promote the recrystallization of the starch molecules, improve the aging efficiency and further improve the generation rate of resistant starch;

wherein the first preset temperature T1 is 2-10 ℃, and the first preset time T1 is 4-24 hours; the longer the time is, the larger the aging degree is, the better the sugar control effect is, but the influence on the appearance quality of the cooked staple food is larger, the aging degree needs to be strictly controlled, and the better taste can be kept while the sugar control effect is ensured;

thirdly, fresh-keeping and storing: and (3) placing the aged cooked staple food under the condition of a fourth preset temperature T4 for fresh-keeping storage, and prolonging the shelf life of the sugar-controlled cooked staple food, wherein the fourth preset temperature T4 for fresh-keeping storage is-3-0 ℃.

The method for processing starch-containing cooked food materials in each of the above embodiments is suitable for processing various kinds of cooked food materials to be processed, such as steamed bread, rice, and the like; the method is also suitable for the treatment of cooked food to be treated in various devices, such as refrigerators, electric cookers, cooked staple food production lines and the like; the treatment method is a physical modification method, has better safety, wide application range, reasonable process, simple flow, convenient operation and better realizability; the content of resistant starch in the cooked staple food is increased, the cooked staple food has better effects of resisting digestion, reducing blood sugar and blood fat and regulating intestinal flora, and is suitable for people with diabetes, hyperlipidemia, obesity and the like. The method for processing the starch-containing cooked food material according to each embodiment can be understood as a sugar control scheme, and the sugar control scheme can be stored in the execution device in advance, or the user sets the execution device to operate according to the sugar control scheme.

While the above examples are directed to the treatment of cooked food materials, the following examples are not intended to limit the raw cooked state of the food material to be treated, and the treatment of starch-containing food materials will be described, the treatment of starch-containing cooked food materials in the above examples can be carried out after the food material to be treated is prepared as a cooked food material.

Embodiments of the second aspect of the present invention, referring to fig. 5 and 6, further provide a method for processing starch-containing food material, including but not limited to the following steps:

step 300, acquiring a preset sugar control scheme and a preset sugar control effect corresponding to the preset sugar control scheme according to information of food materials to be processed;

the information of the food material to be processed can comprise at least one of the information of raw cooked state, variety, water content, volume, weight and the like. When the information of the food materials to be processed comprises a raw cooked state, the food materials to be processed are classified according to the raw cooked state, and the classification can be divided into: the food material to be processed is a prefabricated cooked food material; or the food material to be processed is raw food material. When the food material to be processed is raw food material, the steps of cooling or freezing and thawing the food material to be processed are as follows: the cooked food material is obtained by performing a pre-preparation treatment on raw food materials.

In step 300, the food material to be processed is cooked food material, the preset sugar-controlling scheme may be one or more of the methods for processing starch-containing cooked food material in the embodiments of the first aspect, and in addition, the preset sugar-controlling scheme may also be an embodiment combining cooling and cooling processing with starch retrogradation processing; when the food material to be processed is raw food material, the preset sugar-controlling scheme may be a combination of one or more of the method for cooking raw food material and the processing method of starch-containing cooked food material, and the preset sugar-controlling scheme may also be a combination of the method for cooking raw food material, the cooling treatment and the starch aging retrogradation treatment.

The preset sugar control effect can be one or more of parameters such as resistant starch content, resistant starch content increasing rate, digestible starch content changing rate, sensory quality and the like. Wherein the sum of the resistant starch content and the digestible starch content is the total starch content.

Step 400, determining a preselected sugar control scheme according to at least one parameter of a preset sugar control scheme, a preset sugar control effect, a target sugar control scheme and a target sugar control effect.

The target sugar control effect can also be one or more of parameters such as resistant starch content, resistant starch content increase rate, digestible starch content change rate, sensory quality and the like, and the difference between the target sugar control effect and the preset sugar control effect is that the target sugar control effect can be understood as data set according to the requirements of a user, and the preset sugar control effect can be understood as data obtained through experiments according to a preset sugar control scheme. The target sugar control scheme may be understood as a sugar control scheme set according to the user's needs. The pre-selected sugar control scheme can be understood as a sugar control scheme pre-selected by a user, and the sugar control process can be executed according to the pre-selected sugar control scheme, and of course, the user can also adjust the pre-selected sugar control scheme according to needs during the execution process of the pre-selected sugar control scheme.

Wherein the pre-selected sugar control scheme is pre-selected by a user according to at least one parameter of the preset sugar control scheme, the preset sugar control effect, the target sugar control scheme and the target sugar control effect. When the user determines the preselected sugar control scheme according to the preset sugar control scheme, the user can select one of the one or more preset sugar control schemes as the preselected sugar control scheme, or the user adjusts the preset sugar control scheme to be used as the preselected sugar control scheme, and the determination mode of the preselected sugar control scheme is simple and quick. Similarly, when the preselected sugar control regimen is determined according to the target sugar control regimen, the user may fill in the target sugar control regimen as the preselected sugar control regimen, or adjust the target sugar control regimen as the preselected sugar control regimen.

When a user selects a corresponding preset sugar control scheme as a preselected sugar control scheme according to the preset sugar control effect, the user determines the preselected sugar control scheme by combining the sugar control effect, so that the expected sugar control effect of the user is achieved; of course, the user can also adjust the preset sugar control scheme according to the preset sugar control effect, and the adjusted scheme is used as the pre-selected sugar control scheme. When the preselected sugar-controlling scheme is determined according to the target sugar-controlling effect, the target sugar-controlling scheme corresponding to the target sugar-controlling effect can be selected as the preselected sugar-controlling scheme, or the target sugar-controlling scheme corresponding to the target sugar-controlling effect is adjusted to be the preselected sugar-controlling scheme.

When the preselected sugar control scheme is determined according to the preset sugar control scheme and at least one of the preset sugar control effect, the target sugar control scheme and the target sugar control effect, if the preset sugar control effect of the preset sugar control scheme and the target sugar control effect are matched, a preset sugar control scheme is recommended as the preselected sugar control scheme. The preselected sugar control scheme is determined by multiple factors, and the determination mode of the preselected sugar control scheme is various, so that the diversity of the preselected sugar control scheme is improved, and the application range of the preselected sugar control scheme is expanded.

In combination with the above, the processing method of starch-containing food material of the embodiment is applicable to various food materials, including raw food materials and cooked food materials containing starch; the determination mode of the preselected sugar control scheme is flexible and various, so that the application range of the treatment method is wide, and the requirements of different users can be met.

In some embodiments, it is understood that in step 400, i.e. in the step of determining the pre-selected sugar control scheme based on at least one parameter of the pre-set sugar control scheme, the pre-set sugar control effect, the target sugar control scheme and the target sugar control effect, the pre-selected sugar control scheme may be determined in one of the following ways:

in the first mode, a preset sugar control scheme is automatically selected as a pre-selection sugar control scheme after a set time length. In the embodiment, the automatically selected preset sugar control scheme is a scheme suitable for the food materials to be processed, and can recommend the scheme for the user, so that the user operation is simplified.

The set time period may be 10 seconds, 1 minute, 10 minutes, 1 hour, or 10 hours, and the set time period may be a time period pre-stored in the system, or a time period manually set by a user.

In a second mode, one of a plurality of pre-set sugar control protocols is manually selected as the pre-selected sugar control protocol. In the embodiment, a manual selection mode is adopted by the user, and the user can select the mode according to the preference. The manual selection may be: and performing input selection or click selection on executing equipment of the processing method of the starch-containing food material, or performing input selection or click selection on a mobile terminal. Of course, the manual selection may also be a result of a user selection by voice input.

The first mode and the second mode can be used in combination, a user can manually select a preset sugar control scheme as a preselected sugar control scheme within a set time, and when the preset time is reached, the user does not select the preset sugar control scheme, and the preset sugar control scheme is automatically selected as the preselected sugar control scheme. Of course, the user may also make manual modifications, overrides or pauses to the determined preselected glucose control profile.

In a third aspect, one or more parameters of the predetermined sugar control protocol are modified, and the modified sugar control protocol is used as the preselected sugar control protocol. The preset sugar control scheme is one or more schemes recommended according to the information of the food materials to be processed, but different users have different requirements, and the users can modify parameters in the preset sugar control scheme so as to meet the requirements of the users.

And a fourth mode, acquiring a sugar control effect corresponding to the target sugar control scheme according to the target sugar control scheme, determining the target sugar control scheme as a preselected sugar control scheme according to the sugar control effect corresponding to the target sugar control scheme, or modifying one or more parameters in the target sugar control scheme according to the sugar control effect corresponding to the target sugar control scheme, and taking the modified sugar control scheme as the preselected sugar control scheme.

The method comprises the steps of obtaining a sugar control effect corresponding to a target sugar control scheme according to the target sugar control scheme, namely obtaining the sugar control effect according to the target sugar control scheme after a user sets the target sugar control scheme, setting the target sugar control scheme as a pre-selection sugar control scheme by referring to the sugar control effect after the user obtains the sugar control effect through an execution device or a mobile terminal, or adjusting one or more parameters in the target sugar control scheme and obtaining the sugar control effect again by the user, and meeting the sugar control requirement of the user by taking the adjusted sugar control scheme as the pre-selection sugar control scheme when the sugar control effect reaches the expectation of the user.

And in a fifth mode, one or more preset sugar control schemes are recommended according to the target sugar control effect, and one preset sugar control scheme is automatically or manually selected as a preselected sugar control scheme, so that the sugar control effect of the preselected sugar control scheme can meet the requirement of a user. The automatic selection refers to the first manner, and the manual selection refers to the second manner.

The five manners for determining the preselected sugar control scheme can be selected according to the requirement, and the five manners can be combined with each other or a plurality of combinations, but the manners for determining the preselected sugar control scheme are not limited to the five manners, and other manners are also possible, which are not listed here.

It is understood that the predetermined sugar control effect includes: one or more parameters of resistant starch content, a rate of increase in resistant starch content, and a rate of increase in resistant starch content at a predetermined point in time or for a predetermined period of time.

The preset sugar control effect is a result obtained by performing a test according to a preset sugar control scheme, that is, parameters such as resistant starch content, resistant starch content increase rate, and resistant starch content increase rate in the preset sugar control effect may be data measured and stored in advance. The preset sugar control effect can be stored in the execution equipment, the mobile terminal or a cloud database and the like.

The relationship between the parameters such as the resistant starch content, the increase rate of the resistant starch content and the like and the time can be a pre-stored data list, a pre-stored data chart or the like. The data list may be a point value corresponding to a preset time point or a range value corresponding to a preset time period, and the data chart may be a histogram, a graph, or the like.

It is understood that the target sugar control effects include: one or more of a resistant starch content, a rate of increase in resistant starch content, and a rate of increase in resistant starch content at a target time point or a target time period.

The resistant starch content increasing rate of the target sugar control effect may be calculated according to pre-stored data, and it may be understood that, when a sugar control scheme is executed, a real-time stage of the sugar control scheme corresponds to a preset stage of a most matched preset sugar control scheme, and the resistant starch content increasing rate of the preset stage may be used as the resistant starch increasing rate of the real-time stage. Similarly, the resistant starch content increase rate can also be obtained by adopting the method; the resistant starch content needs to be calculated by combining the increase rate of the resistant starch content with the weight of the food material to be treated.

The target sugar control effect is set according to the user requirement, and when the user sets the target sugar control effect, the target sugar control effect corresponds to the preset sugar control effect, so that a corresponding sugar control scheme is provided according to the target sugar control effect set by the user, and the sugar control requirement of the user is further met.

In some embodiments, it is understood that the step of determining the preselected sugar control regimen in step 400, i.e. based on at least one parameter of the preset sugar control regimen, the preset sugar control effect, the target sugar control regimen and the target sugar control effect, comprises:

when the preset sugar-control scheme comprises the method for processing the starch-containing cooked staple food of the embodiment, namely, the food material to be processed is subjected to freeze-thawing treatment to obtain a first pre-processed cooked food material;

the first pre-treated cooked food material is maintained at a first preset temperature for a first preset time period to regenerate the starch in the first pre-treated cooked food material;

wherein the step of freeze-thaw treatment comprises:

freezing food materials to be processed for a first preset number of times and melting food materials to be processed for a second preset number of times to obtain a first pre-processed cooked staple food; wherein the freezing treatment and the melting treatment are alternately carried out; in the step of freezing treatment, the food material to be treated is kept at a second preset temperature for a second preset time; in the step of melting, the frozen food material to be processed is heated from the second preset temperature to a third preset temperature and lasts for a third preset time at the third preset temperature.

The present embodiment has all the advantages of the embodiment of the method for processing starch-containing cooked food material, and the details are not repeated herein.

In other embodiments, it is understood that in step 400, i.e. in the step of determining the pre-selected sugar control regimen based on at least one parameter of the pre-set sugar control regimen, the pre-set sugar control effect, the target sugar control regimen and the target sugar control effect,

when the preset sugar control scheme comprises the following steps:

cooling the food material to be treated to obtain a first pre-treated cooked food material;

the first pre-treated cooked food material is maintained at a first preset temperature for a first preset time period to allow starch in the first pre-treated cooked food material to retrogradation.

The step of cooling treatment can be implemented by various embodiments, such as uniform cooling, segmented cooling, and the like. It is to be understood that uniform cooling generally refers to cooling by a constant cooling rate, and staged cooling generally refers to cooling by multiple stages. It should be noted that the cooling of the cooked food material to be treated in the above manner is carried out in such a manner that the starch is gelatinized and the crystalline structure thereof is destroyed, amylose molecules are released into water, and during the cooling treatment thereof, the amylose molecules can gradually approach each other to form a double helix through intermolecular hydrogen bonds, and become larger and more stable amylose crystals.

wherein the step of freeze-thaw treatment comprises:

freezing food materials to be processed for a first preset number of times and melting food materials to be processed for a second preset number of times to obtain a first pre-processed cooked staple food; wherein the freezing treatment and the melting treatment are alternately carried out; in the step of freezing treatment, the food material to be treated is kept at a second preset temperature for a second preset time; in the step of melting, the frozen food material to be processed is heated from the second preset temperature to a third preset temperature and lasts for a third preset time at the third preset temperature;

in the plurality of parameters of the preset sugar control scheme, one or more parameters of a first preset number of times, a second preset temperature, a second preset time, a third preset temperature, a third preset time, a first preset temperature and a first preset time of the preset sugar control scheme are modified to be used as the preselected sugar control scheme. The preset sugar control scheme has various adjustable parameters, so that the preselected sugar control scheme has diversity and can be suitable for various food materials and various requirements of users.

It is understood that in the above embodiment, the step of determining the preselected sugar control scheme according to at least one of the preset sugar control scheme, the preset sugar control effect, the target sugar control scheme and the target sugar control effect in step 400 comprises:

when the target sugar control scheme includes the method for processing the cooked starch-containing main food of the above-mentioned examples (the target sugar control scheme can refer to the examples of the preset sugar control scheme described above),

parameters of the target sugar control regimen include: one or more of a target duration of freezing treatment, a target duration of thawing treatment, a total target duration of freezing and thawing treatment, a target duration of starch retrogradation, and a total target duration of sugar control process.

Wherein the total target duration of the freeze-thaw treatment may be understood as: the sum of the target time length of the freezing process and the target time length of the thawing process. The total target duration of the sugar control process may be understood as: the sum of the target duration of the freezing treatment, the target duration of the melting treatment and the target duration of the retrogradation of the starch.

Of course, the parameters of the target sugar control protocol are not limited to the time duration parameter, and may further include a second target temperature for freezing (corresponding to a second preset temperature), a first target number of times (corresponding to a first preset time duration), a third target temperature for melting (corresponding to a third preset temperature), a second target temperature (corresponding to a second preset temperature), a first target temperature for retrogradation of starch (corresponding to a first preset temperature), and the like.

When a user determines a preselected sugar control scheme, the total duration and the sugar control effect are generally combined, the total duration affects the eating time of the user, and the sugar control effect affects the ratio of amylose to amylopectin intake of the user, and further affects the starch content digested and absorbed by the user.

In some embodiments, it is understood that after step 400, i.e. after the step of determining the pre-selected sugar control regimen based on at least one of the pre-set sugar control regimen, the pre-set sugar control effect, the target sugar control regimen and the target sugar control effect, further comprising:

step 500, executing a preselected sugar control scheme; in the step of executing the preselected sugar control scheme, at least one of a real-time progress and a real-time sugar control effect of the preselected sugar control scheme is obtained.

The user can determine the running state of the preselected sugar control scheme according to at least one of the real-time process and the real-time sugar control effect so as to facilitate the user to monitor the sugar control process; and the user can adjust the preselected sugar control scheme according to the real-time process and the real-time sugar control effect, so as to further optimize the sugar control scheme. At least one of the real-time process and the real-time sugar control effect can be displayed on a display device of the execution equipment, displayed on the mobile terminal or transmitted to the cloud database, and a user can inquire through the cloud database.

The real-time process may include: the processing process of the real-time execution of the preselected sugar control scheme, the time of the execution of the preselected sugar control scheme, the progress of the real-time state of the preselected sugar control scheme relative to the total time length and the like; the real-time sugar control effect can comprise: real-time resistant starch content, real-time resistant starch lifting rate, real-time digestible starch content change rate, real-time sensory quality and the like.

In some embodiments, it is understood that the step 500, i.e., the step of performing the preselected sugar control regimen, comprises:

and adjusting the pre-selected sugar control scheme according to at least one of the real-time progress and the real-time sugar control effect of the pre-selected sugar control scheme, and then determining the pre-adjusted sugar control scheme.

Adjusting the pre-selected sugar control regimen may be: adjusting the cooking condition of uncooked food to cooked food, adjusting the second preset temperature, the second preset time and the first preset times of freezing treatment, adjusting the third preset temperature, the third preset time and the second preset times of melting treatment, adjusting the first preset temperature and the first preset time of starch aging and retrogradation treatment, adjusting the fourth preset temperature in the storage process and the like.

It is noted that the pre-adjusted sugar control regimen may be a sugar control regimen that is determined after one or more adjustments.

It can be understood that, in the above embodiment, when the food material to be processed is raw food material, the step of obtaining cooked food material from the raw food material through the pre-preparation process includes:

when the food material to be treated is cereal, heating the raw food material in a water environment at a sixth preset temperature for a fourth preset time period to gelatinize the raw food material;

the term "heating" is understood to mean steaming, boiling, such as steaming rice, boiling rice or steamed bread. Of course, the cooked rice is not limited to rice, but may be coarse cereal rice, and may also be sweet potatoes such as sweet potatoes, Chinese yams, potatoes and the like.

When raw rice is gelatinized and heated, the rice of the same kind has a standard value of the initial gelatinization temperature, for example, 60 ℃ to 65 ℃. When the rice reaches the initial gelatinization temperature, the rice begins to gelatinize; therefore, the sixth preset temperature is defined to be not lower than the initial gelatinization temperature of the kind of rice used in order to gelatinize the rice so that the digestible and absorbable starch in the rice is dissolved in water. In addition, the value of the sixth preset temperature is not particularly limited so as to ensure that the initial gelatinization temperature of the rice is not lower than the initial gelatinization temperature of the rice of the used type, for example, 60-80 ℃; under the condition that the rice is gelatinized, the higher the sixth preset temperature is, the higher the gelatinization degree of the rice is, but if the sixth preset temperature is higher, the influence on the appearance quality of the pretreated rice is larger, and the sensory qualities of the appearance, the mouthfeel, the softness and the fragrance and the like of the pretreated rice after being cooked into the rice are poorer. The value of the fourth preset time period is not particularly limited, for example, 10min to 60min, and may be determined according to the actual situation. It is understood that, when the fourth preset period of time is longer, the gelatinization degree of the rice is higher, the digestible and absorbable starch in the rice is dissolved in water in a larger amount, and the dissolution efficiency is higher. Therefore, the gelatinization degree of the rice can be controlled by reasonably controlling the sixth preset temperature and the fourth preset time, so that the blood sugar reducing effect of the pretreated rice is ensured, and the good sensory quality of the rice can be maintained.

and when the food material to be processed is cooked wheaten food or rhizome food material, the raw food material is steamed or baked at a seventh preset temperature for a fifth preset time.

When the food materials to be treated are steamed bread, cakes, sweet potatoes, potatoes and the like, the food materials can be cooked by a cooking or baking mode, such as steaming steamed bread, steaming cakes, steaming sweet potatoes, baking bread, baking sweet potatoes, baking potatoes and the like.

When the cooking mode of the food material to be processed is cooking, the seventh preset temperature can be about 100-110 ℃, the fifth preset time can be 10-30 min, and the food material to be processed is cooked by hot steam; when the food material to be processed is baked, the seventh preset temperature can be about 150-300 ℃, and the fifth preset time can be 20-40 min. Of course, the seventh preset temperature and the fifth preset time period can be adjusted according to parameters such as the type, the volume and the weight of the food material, and are not limited to the aforementioned temperature and time period.

It is understood that, in the above embodiment, when the food material to be processed is a cooked food material, the information of the food material to be processed includes an initial temperature (a fifth preset temperature in the above method for processing starch-containing cooked food material), and a first cooling rate for cooling the food material to be processed from the initial temperature to a second preset temperature is determined according to the initial temperature.

When the food material to be processed is a food material which is just cooked, the initial temperature of the food material to be processed is higher, for example, the initial temperature is 100 ℃, the second preset temperature of the freezing process is-5 ℃, at this time, the first cooling rate can be 5 ℃/min, and the temperature is cooled to the second preset temperature in about 20 min. When the food material to be processed is cooked and cooled to room temperature, the initial temperature of the food material to be processed can be understood as 20 ℃, the second preset temperature of the freezing process is-5 ℃, the first cooling rate can be 2 ℃/min, and the temperature is cooled to the second preset temperature in about 10 min.

Certainly, the cooling process of the food material to be processed can adopt a plurality of stages of cooling in the above embodiment, so that the food material to be processed is cooled to the second preset temperature from the initial temperature of cooking completion, and the implementation of the segmented cooling can enable the starch molecules to have more sufficient time to rearrange and orient, and promote the starch molecules to recrystallize. Specifically, in the process of cooling by stages, the number of stages, the stage temperature corresponding to each stage, the cooling rate of each stage, and the retention time of the stage temperature corresponding to each stage are not specifically limited, and can be set according to actual needs to form various combinations.

In an embodiment of the third aspect of the present invention, there is provided a control apparatus for processing starch-containing cooked food material, comprising:

the food freezing and thawing processing module is used for controlling the cooked food to be processed to be subjected to freezing and thawing processing to obtain a first pre-processed cooked food, wherein the freezing and thawing processing comprises freezing processing for a first preset number of times and thawing processing for a second preset number of times;

and the starch retrogradation treatment module is used for controlling the first pre-treated cooked food material to last for a first preset time at a first preset temperature so as to retrogradation starch in the first pre-treated cooked food material.

The control device of this embodiment is used for executing one or more of the methods for processing starch-containing cooked food materials of the first aspect of the present invention, and has all the above-mentioned advantages, and will not be described again here.

The control device of the present embodiment and the following embodiments may be a programmable chip, and each module is a program module in the chip; the control device can also be a hardware circuit, and the conversion of each function is realized through the on-off regulation of each circuit.

The freezing and thawing processing module is used for controlling the cooked food material to be processed to be at a second preset temperature for a second preset time, and the second preset temperature is less than or equal to 0 ℃;

the temperature control device is used for controlling the temperature of the frozen cooked food material to be processed to be raised from the second preset temperature to a third preset temperature and to be maintained at the third preset temperature for a third preset time, and the third preset temperature is more than 0 ℃.

The freezing and thawing processing module finishes freezing processing for a first preset number of times and is used for controlling the first pre-processed cooked food material to be heated from a second preset temperature to a first preset temperature.

The freeze thawing processing module is used for controlling the second preset temperature to be-5-0 ℃ and the second preset time to be 0.5-4 h;

the third preset temperature is 2-25 ℃, and the third preset time is 0.5-4 h.

The control device for processing the starch-containing cooked food material further comprises a cooling module, wherein before the steps of freezing the cooked food material to be processed for a first preset number of times and melting the cooked food material to be processed for a second preset number of times, the cooling module is used for controlling the cooked food material to be processed to be cooled to a second preset temperature.

The freezing and thawing processing module is used for controlling to determine a second preset temperature according to at least one parameter of the variety and the water content of the cooked food material to be processed.

The starch aging and retrogradation processing module is used for controlling the first preset temperature to be less than or equal to a third preset temperature, and the first preset time length to be greater than or equal to the third preset time length.

Wherein the control device for processing the starch-containing cooked food material further comprises a fresh-keeping module, after the step of continuing the first pre-processed cooked food material at a first preset temperature for a first preset time period to age and retrogradation starch in the first pre-processed cooked food material,

and obtaining a second pretreated food material, wherein the preservation module is used for controlling the second pretreated cooked food material to be stored at a fourth preset temperature, and the fourth preset temperature is less than or equal to 0 ℃.

Wherein the fresh-keeping module is used for controlling the range of the fourth preset temperature to be-2-0 ℃.

The control device for processing the starch-containing cooked food material further comprises a food material information acquisition module used for acquiring information of the cooked food material to be processed.

The food material information acquisition module is used for controlling acquisition of one or more information of the variety, the water content, the weight and the volume of food materials.

The control device for processing the starch-containing cooked food material also comprises a processing condition determining module, which is used for determining the processing conditions of the freeze-thaw processing according to the variety of the cooked food material to be processed.

The control device for processing the starch-containing cooked food material further comprises a food material type acquisition module, wherein the food material type acquisition module is used for acquiring one or more of selected food material information, input food material information, image information of the cooked food material to be processed, video information of the cooked food material to be processed and near infrared spectrum information of the cooked food material to be processed so as to determine the type of the cooked food material to be processed.

The control device for processing the starch-containing cooked food material further comprises a food material moisture content acquisition module, and the food material moisture content acquisition module is used for acquiring near infrared spectrum information of the cooked food material to be processed so as to determine the moisture content of the cooked food material to be processed.

An embodiment of a fourth aspect of the present invention provides an apparatus for processing starch-containing cooked food material, comprising:

the heat exchange device is used for performing freeze thawing treatment on the cooked food material to be treated, wherein the freeze thawing treatment comprises freezing treatment for a first preset time and thawing treatment for a second preset time, and the heat exchange device is used for continuing the first pre-treated cooked food material obtained by the freeze thawing treatment for a first preset time at a first preset temperature so as to age and regenerate starch in the first pre-treated cooked food material;

a processor for controlling the heat exchanging device to perform the steps of the method of processing starch-containing cooked food material as described above in the embodiment of the first aspect.

Wherein the heat exchange means is adapted to perform the steps of one or more of the methods of processing starch-containing cooked food material according to the embodiments of the first aspect. The mode of providing cold energy in the heat exchange device can be a refrigerating system (comprising a compressor, a condenser, a throttling device and a refrigerating cycle of an evaporator) and can also be a semiconductor refrigerating device; in addition, the refrigerating system and the semiconductor refrigerating device can realize both the refrigerating function and the heating function. The heat exchange device can provide heat by heating wires, microwave heating, steam heating and the like. The form of the heat exchange device is not limited and may be selected according to choice.

The processing apparatus of the starch-containing cooked food material of the present embodiment has all the beneficial effects of the above processing method of the starch-containing cooked food material, and reference is made to the above embodiments, which are not repeated herein.

It will be appreciated that the apparatus for processing the starch-containing cooked food material is a refrigeration apparatus or a cooking apparatus. Refrigeration plant and cooking equipment all can be domestic appliance, and the user can process the food material by oneself to eat immediately.

The refrigeration device includes a refrigerator, a freezer, and the like, but is not limited to the above devices. A separate tempering compartment may be provided within the refrigeration appliance for carrying out the method of processing starch-containing cooked food material of the first aspect of the above described embodiment. An independent air duct can be arranged in the refrigeration equipment, and the air duct provides cold air or hot air for the compartment so as to meet the temperature requirements of freezing treatment, melting treatment and starch aging and retrogradation treatment. The cold air can introduce the air in the air duct into the temperature adjusting chamber, and the hot air can be provided by a heating element arranged in the refrigerating equipment. The hot air and the cold air can be provided with independent air channels or a shared air channel. When the hot air and the cold air are provided with independent air channels, the on-off state of the air channels can be adjusted by adopting an air door, and the structure is simple.

The cooking equipment can be for electric rice cooker, sets up refrigeration module in the electric rice cooker, for freezing to handle and provide cold volume, and heating module in the electric rice cooker provides the heat for melting, and starch ageing regeneration is handled and can be through refrigeration module and heating module cooperation.

It is to be noted that the apparatus for processing the starch-containing cooked food material is not limited to the household electric appliance, and the apparatus for processing the starch-containing cooked food material may also be an industrial production apparatus suitable for food material processing, such as a production line or an integrated apparatus that satisfies the processing conditions of the method for processing the starch-containing cooked food material.

The processing equipment for the starch-containing cooked food material also comprises an interface, wherein the interface is used for acquiring a blood glucose value parameter; before the method for processing the starch-containing cooked food material is executed, the method further comprises the following steps: the control interface acquires the current blood sugar value of the user; performing data analysis according to the current blood sugar value to obtain blood sugar reducing parameters; wherein the blood sugar reducing parameters comprise the following: a first preset temperature; a first preset time length; a second preset temperature; a second preset time length; a first preset number of times; a third preset temperature; a third preset duration; a second preset number of times.

Of course, it is not limited that the processing device for the starch-containing cooked food material is provided with an interface for obtaining blood sugar value parameters, the user can also manually input the blood sugar value, or the processing device for the starch-containing cooked food material is in communication connection with an external blood glucose meter, and blood sugar information measured by the external blood glucose meter can be transmitted to the processing device for the starch-containing cooked food material.

The processing equipment for the starch-containing cooked food materials further comprises a fan, wherein the fan promotes airflow flowing, such as cold air and hot air circulation, so that the heat exchange efficiency is improved, the airflow flowing process can play a role in drying and dehumidifying, the humidity reduction is also beneficial to the storage and the preservation of the processed cooked staple food, and the preservation time of the cooked staple food is prolonged.

The processor can be connected with a display device to display the operation state of the processing method, the parameters, the food material information of the cooked food material to be processed and the like. The display device may be provided on the processing apparatus of the starch-containing cooked food material, on a mobile terminal connected to the processing apparatus of the starch-containing cooked food material.

Wherein, the processor can be connected with a weight sensor to measure the weight of the food material to be processed.

The processor can be connected with a camera or a camera to obtain the image or video information of the food material to be processed.

The processor can also be connected with the near infrared spectrum module to obtain a spectrogram of the food material to be processed.

In an embodiment of the fifth aspect of the present invention, there is provided a control apparatus for processing starch-containing food material, including:

the acquisition module is used for acquiring a preset sugar control scheme and a preset sugar control effect corresponding to the preset sugar control scheme according to the information of the food material to be processed;

and the determining module is used for determining a preselected sugar control scheme according to at least one parameter of the preset sugar control scheme, the preset sugar control effect and the target sugar control effect.

The control device for processing the starch-containing food material is used for controlling the execution of the processing method of the starch-containing food material of the second aspect of the above one or more embodiments, and the control device for processing the starch-containing food material has all the beneficial effects of the processing method of the starch-containing food material, and the details are not repeated here.

The control device for the processing of the starch-containing food material also comprises an execution module used for controlling the execution of the pre-selection sugar control scheme.

The acquisition module is also used for acquiring the real-time process and the real-time sugar control effect of the preselected sugar control scheme.

The control device for processing the starch-containing food material further comprises a display module for controlling and displaying the real-time process and the real-time sugar control effect of the pre-selection sugar control scheme.

The control device for processing the starch-containing food material further comprises an adjusting module, wherein the adjusting module is used for controlling the adjustment of the preselected sugar control scheme and determining the initial sugar control scheme, and the preselected sugar control scheme is adjusted according to the real-time process and the real-time sugar control effect of the preselected sugar control scheme.

The information of the food material to be processed, which is obtained by the obtaining module, includes: one or more of uncooked state, water content, volume, weight and kind.

The method for acquiring the variety of the food material to be processed by the acquisition module comprises the following steps: the method comprises the steps of selecting one or more of food material information, inputting food material information, image information of food materials to be processed, video information of the food materials to be processed and near infrared spectrum information of the food materials to be processed.

The method for acquiring the water content of the food material to be processed by the acquisition module comprises the following steps: and acquiring the water content of the food material to be processed according to the near infrared spectrum information of the food material to be processed.

The method for determining the sugar pre-control scheme by the determination module comprises the following steps:

automatically selecting a preset sugar control scheme as a pre-selection sugar control scheme after a set time length;

manually selecting one of a plurality of preset sugar control schemes as a pre-selected sugar control scheme;

modifying one or more parameters in a preset sugar control scheme, wherein the modified sugar control scheme is used as a preselected sugar control scheme;

acquiring a sugar control effect corresponding to the target sugar control scheme according to the target sugar control scheme, determining the target sugar control scheme as a preselected sugar control scheme according to the sugar control effect corresponding to the target sugar control scheme, or modifying one or more parameters in the target sugar control scheme according to the sugar control effect corresponding to the target sugar control scheme, and taking the modified sugar control scheme as the preselected sugar control scheme;

or recommending one or more preset sugar control schemes according to the target sugar control effect, and automatically or manually selecting one preset sugar control scheme as a pre-selection sugar control scheme.

Wherein, the predetermined sugar control effect that the obtaining module is used for obtaining includes: one or more parameters of a resistant starch content, a resistant starch content increase rate, and a resistant starch content increase rate at a preset time point or a preset time period.

Wherein the determination module is used for determining the target sugar control effect and comprises: one or more of a resistant starch content, a rate of increase in resistant starch content, and a rate of increase in resistant starch content at a target time point or a target time period.

Wherein, the preset sugar control scheme that the acquisition module is used for acquiring comprises: cooling or freezing and thawing the food material to be treated to obtain a first pre-treated cooked food material;

The acquisition module is used for controlling freeze-thaw treatment, and the freeze-thaw treatment comprises the following steps:

freezing food materials to be processed for a first preset number of times and melting food materials to be processed for a second preset number of times to obtain a first pre-processed cooked staple food; wherein the freezing treatment and the melting treatment are alternately performed.

The acquisition module is used for controlling freezing treatment, and the freezing treatment comprises the following steps: the food material to be processed is kept at the second preset temperature for a second preset time;

the acquisition module is used for controlling melting treatment, and the melting treatment comprises the following steps: the frozen food material to be processed is heated to a third preset temperature from the second preset temperature and lasts for a third preset time at the third preset temperature;

The method for determining the preselected sugar control scheme by the determination module comprises the following steps: and modifying one or more parameters of a first preset frequency, a second preset temperature, a second preset time, a third preset temperature, a third preset time, a first preset temperature and a first preset time of the preset sugar control scheme to be used as the preselected sugar control scheme.

The information of the food material to be processed, which is obtained by the obtaining module, comprises an initial temperature, and the determining module is used for determining a first cooling rate of the food material to be processed from the initial temperature to a second preset temperature according to the initial temperature.

The control device for processing the starch-containing food material further comprises a preservation module, the second pretreated food material is obtained through the starch retrogradation processing module, the preservation module is used for controlling the second pretreated cooked food material to be stored at a fourth preset temperature, and the fourth preset temperature is less than or equal to 0 ℃.

The fresh-keeping module is used for controlling the range of the fourth preset temperature to be-2-0 ℃.

The parameters of the target sugar control scheme determined by the determining module comprise: one or more of a target duration of freezing treatment, a target duration of thawing treatment, a total target duration of freezing and thawing treatment, a target duration of starch retrogradation, and a total target duration of sugar control process.

The control device for processing the starch-containing food material further comprises a prefabricating module, the food material to be processed is raw food material, and before the step of cooling or freezing and thawing the food material to be processed, the prefabricating module is used for controlling the raw food material to be prefabricated to obtain cooked food material.

Wherein, prefabricated module is used for controlling the raw food material to carry out the step of prefabricating and processing and obtaining cooked food material, includes:

the food material to be processed is cereals, and the raw food material is heated in a water environment at a fifth preset temperature for a fourth preset time to gelatinize the raw food material;

or the food material to be processed is cooked wheaten food or rhizome food material, and the raw food material is cooked or baked at a sixth preset temperature for a fifth preset time.

An embodiment of a sixth aspect of the present invention provides a processing apparatus for starch-containing food material, comprising a processor, configured to execute the steps of the processing method for starch-containing food material in the embodiment of the second aspect, which has all the beneficial effects of the embodiment of the processing method for starch-containing food material, and is not described herein again.

The processor is connected with a display device, and the display device is used for displaying the real-time progress, the real-time sugar control result and/or the target sugar control result of the preselected sugar control scheme.

The display device can also be used for displaying temperature parameters, duration parameters, stage states and the like. The user can obtain the operation information, the food material information and the like of the starch-containing food material processing equipment through the display device, so that the user can directly obtain the information conveniently.

The processor is connected with the heat exchange device, and the heat exchange device is used for cooling or freezing and thawing food materials to be processed to obtain a first pre-processed cooked food material; the heat exchange device is further configured to cause the first pre-treated cooked food material to last for a first predetermined duration at a first predetermined temperature to retrogradation starch in the first pre-treated cooked food material. The heat exchange device can also be used for pre-preparing raw food materials into cooked food materials, such as gelatinization, cooking, baking, etc.

The mode of providing cold energy in the heat exchange device can be a refrigerating system (comprising a compressor, a condenser, a throttling device and a refrigerating cycle of an evaporator) and can also be a semiconductor refrigerating device; in addition, the refrigerating system and the semiconductor refrigerating device can realize both the refrigerating function and the heating function. The heat exchange device can provide heat by heating wires, microwave heating, steam heating and the like. The form of the heat exchange device is not limited and may be selected according to choice.

Wherein the starch-containing food material processing equipment is refrigeration equipment or cooking equipment. Refrigeration plant and cooking equipment all can be domestic appliance, and the user can process the food material by oneself to eat immediately.

The refrigeration device includes a refrigerator, a freezer, and the like, but is not limited to the above devices. A separate tempering compartment may be provided within the refrigeration appliance for carrying out the method of treating starch-containing foodstuff according to the second aspect of the embodiment described above. An independent air duct can be arranged in the refrigeration equipment, and the air duct provides cold air or hot air for the compartment so as to meet the temperature requirements of freezing treatment, melting treatment and starch aging and retrogradation treatment. Wherein, cold air can be provided through the wind channel of the refrigerating chamber or the freezing chamber, and hot air can be provided through a heating element arranged in the refrigerating equipment. The hot air and the cold air can be provided with independent air channels or a shared air channel. When the hot air and the cold air are provided with independent air channels, the on-off state of the air channels can be adjusted by adopting an air door, and the structure is simple.

It is to be noted that the processing apparatus for starch-containing food materials is not limited to household appliances, but the processing apparatus for starch-containing food materials may be an industrial production apparatus suitable for processing food materials, such as a production line or an integrated apparatus satisfying the processing conditions of the processing method for starch-containing food materials.

The processing equipment of the starch-containing food material also comprises an interface, wherein the interface is used for acquiring a blood glucose value parameter; before the processing method of the starch-containing food material is executed, the method also comprises the following steps: the control interface acquires the current blood sugar value of the user; performing data analysis according to the current blood sugar value to obtain blood sugar reducing parameters; wherein the blood sugar reducing parameters comprise the following: prefabricating conditions; a first preset temperature; a first preset time length; a second preset temperature; a second preset time length; a first preset number of times; a third preset temperature; a third preset duration; a second preset number of times.

Of course, it is not limited that the processing device for starch-containing food material is provided with an interface for obtaining blood glucose parameters, and the user can also manually input the blood glucose value, or the processing device for starch-containing food material is in communication connection with an external glucometer, and the blood glucose information measured by the external glucometer can be transmitted to the processing device for starch-containing food material.

The processing equipment for the starch-containing food materials further comprises a fan, the fan promotes airflow flowing, such as cold air and hot air circulation, so that the heat exchange efficiency is improved, the airflow can play a drying and dehumidifying role in the flowing process, the humidity reduction is also beneficial to storage and preservation of the processed cooked staple food, and the storage time of the cooked staple food is prolonged.

When the food material processing equipment containing starch is a refrigerator, the type of the staple food to be processed, which is put into the refrigerator by a user, is obtained in real time through an intelligent identification device (such as a camera or a camera) in the refrigerator, a sugar control scheme is obtained through data analysis of an algorithm module at the cloud end and is displayed by a display module, meanwhile, the algorithm module feeds data back to a sugar control pretreatment control module, the corresponding conditions of freeze thawing treatment and starch aging and retrogradation treatment are executed, the optimal sugar control effect (namely the highest resistant starch lifting rate) and good taste of different staple foods to be processed are realized, and the sugar control requirements of the user on different staple foods are met. Wherein, the earlier stage has been obtained from experimental data: different types of staple foods correspond to the optimal sugar control effect (resistant starch increasing rate) and the parameter condition (data range of the sugar control scheme) corresponding to the mouthfeel, and are imported into a data center of the control module.

In an embodiment of the seventh aspect of the present invention, there is provided an electronic device, including a memory, a processor, and a computer program stored on the memory and executable on the processor, where the processor implements the steps of the processing method of the starch-containing cooked food material in the above embodiments or implements the processing method of the starch-containing food material in the above embodiments when executing the program.

Fig. 7 illustrates a physical structure diagram of an electronic device, and as shown in fig. 7, the electronic device may include: a processor (processor)710, a communication Interface (Communications Interface)720, a memory (memory)730, and a communication bus 740, wherein the processor 710, the communication Interface 720, and the memory 730 communicate with each other via the communication bus 740. Processor 710 may call logic instructions in memory 730 to perform the following method: a method of processing starch-containing cooked foodstuff as provided in the above-described embodiment of the first aspect or a method of processing starch-containing foodstuff as in the above-described embodiment of the second aspect.

In addition, the logic instructions in the memory 730 can be implemented in the form of software functional units and stored in a computer readable storage medium when the software functional units are sold or used as independent products. Based on such understanding, the technical solution of the present invention may be embodied in the form of a software product, which is stored in a storage medium and includes instructions for causing a computer device (which may be a personal computer, a server, or a network device) to execute all or part of the steps of the method according to the embodiments of the present invention. And the aforementioned storage medium includes: a U-disk, a removable hard disk, a Read-Only Memory (ROM), a Random Access Memory (RAM), a magnetic disk or an optical disk, and other various media capable of storing program codes.

Further, an embodiment of the present invention discloses a computer program product comprising a computer program stored on a non-transitory computer readable storage medium, the computer program comprising program instructions, which when executed by a computer, the computer is capable of performing the method for processing starch-containing cooked food material as provided in the above-mentioned first aspect embodiment or performing the method for processing starch-containing food material as provided in the above-mentioned second aspect embodiment.

An embodiment of an eighth aspect of the present invention provides a non-transitory computer readable storage medium having stored thereon a computer program which, when executed by a processor, implements the steps of the method of processing starch-containing cooked food material as in the first aspect embodiment described above or performs the steps of the method of processing starch-containing food material as in the second aspect embodiment described above.

The above-described embodiments of the apparatus are merely illustrative, and the units described as separate parts may or may not be physically separate, and parts displayed as units may or may not be physical units, may be located in one place, or may be distributed on a plurality of network units. Some or all of the modules may be selected according to actual needs to achieve the purpose of the solution of the present embodiment. One of ordinary skill in the art can understand and implement it without inventive effort.

Through the above description of the embodiments, those skilled in the art will clearly understand that each embodiment may be implemented by software plus a necessary general hardware platform, and may also be implemented by hardware. With this understanding in mind, the above-described technical solutions may be embodied in the form of a software product, which can be stored in a computer-readable storage medium such as ROM/RAM, magnetic disk, optical disk, etc., and includes instructions for causing a computer device (which may be a personal computer, a server, or a network device, etc.) to execute the methods described in the embodiments or some parts of the embodiments.

The above embodiments are only for illustrating the present invention and are not to be construed as limiting the present invention. Although the present invention has been described in detail with reference to the embodiments, it should be understood by those skilled in the art that various combinations, modifications or equivalents may be made to the technical solution of the present invention without departing from the spirit and scope of the technical solution of the present invention, and the technical solution of the present invention is covered by the claims of the present invention.

Claims

1. A method of processing a starch-containing cooked food material, comprising:

freeze-thaw treatment: performing freeze thawing treatment on the cooked food material to be treated to obtain a first pretreated food material, wherein the freeze thawing treatment comprises freezing treatment for a first preset time and thawing treatment for a second preset time;

starch aging and retrogradation treatment: and continuing the first pre-treated cooked food material at a first preset temperature for a first preset time period to age and retrogradation starch in the first pre-treated cooked food material.

2. The method of processing starch-containing cooked food material as claimed in claim 1,

in the step of the freeze-thaw treatment,

the first preset times are integers larger than or equal to 2, and the freezing treatment and the melting treatment are alternately carried out.

3. The method of processing starch-containing cooked food material as claimed in claim 1,

and circulating the freeze-thaw treatment and the starch aging and retrogradation treatment.

4. The method for processing starch-containing cooked food material according to claim 1,

in the step of the freeze-thaw treatment,

the freezing process includes: the cooked food material to be processed is kept at a second preset temperature for a second preset time;

5. The method of claim 4, wherein the first predetermined number of times of the freezing process is complete and the first pre-treated cooked food material is warmed from the second predetermined temperature to the first predetermined temperature.

6. The method for processing starch-containing cooked food material according to claim 4, wherein the second predetermined temperature is in the range of-5 ℃ to 0 ℃ and the second predetermined period of time is in the range of 0.5h to 4 h;

7. The method of processing starch-containing cooked food material as claimed in claim 4, wherein the step of freeze-thawing treatment is preceded by,

and cooling the cooked food to be treated to the second preset temperature.

8. The method of claim 4, wherein the second predetermined temperature is determined based on at least one of a type and a moisture content of the cooked food material to be treated.

9. The method of claim 4, wherein the first predetermined temperature is less than or equal to the third predetermined temperature and the first predetermined length of time is greater than or equal to the third predetermined length of time.

10. The method of processing starch-containing cooked food material as claimed in claim 1, wherein, after the step of retrogradation of starch,

11. The method of processing starch-containing cooked food material as claimed in claim 10, wherein the fourth predetermined temperature is in the range of-2 ℃ to 0 ℃.

12. The method of claim 1, wherein the first predetermined temperature is in the range of 2 ℃ to 10 ℃ and the first predetermined length of time is in the range of 4h to 24 h.

13. The method of claim 1, wherein the first predetermined number of times is determined according to the type of the cooked food material to be treated, and the first predetermined number of times is 1-5 times.

14. A control apparatus for processing of starch-containing cooked food material, comprising:

15. An apparatus for processing starch-containing cooked food material, comprising:

a processor for controlling the heat exchange apparatus to carry out the steps of the method of processing starch-containing cooked food material of any one of claims 1 to 13.

16. The apparatus for processing starch-containing cooked food material of claim 15, wherein the apparatus is a refrigeration apparatus or a cooking apparatus.

17. An electronic device comprising a memory, a processor and a computer program stored on the memory and executable on the processor, characterized in that the processor implements the steps of the method of processing starch-containing cooked food material according to any of claims 1 to 13 when executing the program.

18. A non-transitory computer readable storage medium having stored thereon a computer program, characterized in that the computer program, when being executed by a processor, realizes the steps of the method for processing starch-containing cooked food material according to any one of claims 1 to 13.