WO2018045644A1 - 电饭煲的煮饭控制方法及电饭煲 - Google Patents

电饭煲的煮饭控制方法及电饭煲 Download PDF

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Publication number
WO2018045644A1
WO2018045644A1 PCT/CN2016/108296 CN2016108296W WO2018045644A1 WO 2018045644 A1 WO2018045644 A1 WO 2018045644A1 CN 2016108296 W CN2016108296 W CN 2016108296W WO 2018045644 A1 WO2018045644 A1 WO 2018045644A1
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WO
WIPO (PCT)
Prior art keywords
preset
temperature
rice cooker
rice
heating
Prior art date
Application number
PCT/CN2016/108296
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English (en)
French (fr)
Inventor
李晶
苏莹
房振
王新元
曹珊珊
王丽英
Original Assignee
佛山市顺德区美的电热电器制造有限公司
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
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Publication date
Priority claimed from CN201610809027.4A external-priority patent/CN106896839A/zh
Priority claimed from CN201610809038.2A external-priority patent/CN107296478A/zh
Priority claimed from CN201610809022.1A external-priority patent/CN107788815A/zh
Priority claimed from CN201610808885.7A external-priority patent/CN107788814A/zh
Application filed by 佛山市顺德区美的电热电器制造有限公司 filed Critical 佛山市顺德区美的电热电器制造有限公司
Priority to JP2017561235A priority Critical patent/JP6846358B2/ja
Priority to KR1020177032949A priority patent/KR101972890B1/ko
Publication of WO2018045644A1 publication Critical patent/WO2018045644A1/zh

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Classifications

    • A—HUMAN NECESSITIES
    • A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
    • A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
    • A47J27/00—Cooking-vessels
    • A—HUMAN NECESSITIES
    • A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
    • A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
    • A47J27/00—Cooking-vessels
    • A47J27/56—Preventing boiling over, e.g. of milk
    • A47J27/62—Preventing boiling over, e.g. of milk by devices for automatically controlling the heat supply by switching off heaters or for automatically lifting the cooking-vessels
    • A—HUMAN NECESSITIES
    • A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
    • A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
    • A47J27/00—Cooking-vessels
    • A47J27/004—Cooking-vessels with integral electrical heating means
    • A—HUMAN NECESSITIES
    • A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
    • A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
    • A47J36/00—Parts, details or accessories of cooking-vessels
    • A47J36/24—Warming devices
    • A—HUMAN NECESSITIES
    • A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
    • A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
    • A47J36/00—Parts, details or accessories of cooking-vessels
    • A47J36/24—Warming devices
    • A47J36/2483—Warming devices with electrical heating means
    • Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
    • Y10—TECHNICAL SUBJECTS COVERED BY FORMER USPC
    • Y10S—TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
    • Y10S220/00—Receptacles
    • Y10S220/912—Cookware, i.e. pots and pans

Definitions

  • the invention relates to the technical field of rice cookers, in particular to a rice cooker control method and a rice cooker.
  • various computer-type rice cookers sold on the market include a water absorption stage, wherein the water absorption stage is specifically to maintain the temperature of the rice cooker at a fixed temperature for a period of time to facilitate the water absorption of the rice grains.
  • Rice mainly includes glutinous rice and glutinous rice, and the protein content and amylose content of rice are different.
  • Rice rice can be fully absorbed, for example, glutinous rice with low protein content and low amylose content, low protein content, high glutinous rice with high amylose content, high protein content and low glutinous rice or protein with low amylose content
  • glutinous rice with high amylose content can absorb water sufficiently, which leads to the phenomenon of rice being sandwiched.
  • the invention provides a rice cooker control method and a rice cooker, which are intended to solve the problem that the rice cooking process of the current rice cooker cannot guarantee the low protein content and the low amylose content of glutinous rice, low protein content and high amylose content of glutinous rice,
  • the high protein content and the high content of glutinous rice or protein with low amylose content and the high content of glutinous rice with high amylose content cause the technical problems of rice intercalation.
  • the present invention provides a rice cooker control method for rice cookers, and the rice cooker control method includes the following rice cooking stages: a water absorption stage, a heating stage, a heating stage, a boiling stage, and a risotto stage;
  • the water absorption stage comprises:
  • the heating body for controlling the rice cooker is heated by a first preset heating power to raise the temperature of the rice cooker to a first preset temperature, wherein the first preset temperature ranges from 20 ° C to 50 ° C ;
  • the temperature reaches the first preset temperature maintaining the temperature of the rice cooker at the first preset temperature for a first preset time period, wherein the first preset duration ranges from 5 to 20 minute.
  • the invention heats the heating body of the rice cooker at a first preset heating power to raise the temperature of the rice cooker to a first preset temperature, and then when the temperature reaches the first preset temperature, at the first Maintaining the temperature of the rice cooker at the first preset temperature for a predetermined period of time, such that the amylose having an amylose content less than or equal to the preset amylose content and having a protein content less than or equal to the preset protein content can be first Fully absorb water at a reasonable temperature for a predetermined period of time, avoiding the phenomenon that the amylose content and the protein content of the glutinous rice having a protein content less than or equal to the preset protein content are insufficient due to insufficient water absorption, thereby improving the water absorption efficiency of the glutinous rice. Makes the rice soft and hard, which improves the taste of the rice.
  • FIG. 1 is a schematic view showing a refinement flow of a water absorption stage in a first embodiment of a rice cooker control method of the present invention
  • FIG. 2 is a schematic view showing a temperature change curve of each rice cooking stage in an embodiment of a rice cooker control method according to the present invention
  • FIG. 3 is a schematic view showing a refinement flow of a boiling stage in a second embodiment of a rice cooker control method according to the present invention.
  • FIG. 4 is a schematic diagram showing the refinement process of the risotto stage in the third embodiment of the rice cooker control method of the rice cooker of the present invention.
  • Figure 5 is a schematic view showing the refinement function module of the water absorbing module in the first embodiment of the rice cooker of the present invention
  • FIG. 6 is a schematic view showing a temperature change curve of each rice cooking stage in another embodiment of the rice cooker control method of the rice cooker according to the present invention.
  • FIG. 7 is a schematic view showing a temperature change curve of each rice cooking stage in still another embodiment of the rice cooker control method of the rice cooker according to the present invention.
  • Fig. 8 is a schematic view showing the temperature change curve of each rice cooking stage in still another embodiment of the rice cooker control method of the rice cooker of the present invention.
  • the rice cooker includes a heating body and a temperature sensor, wherein the heating body is used to heat the bottom of the rice cooker, and the temperature sensing probe is used to detect the temperature of the rice cooker, and the temperature may be a rice cooker.
  • the bottom temperature, the upper temperature, etc., specifically, the temperature probe can be a temperature sensor.
  • FIG. 1 is a schematic diagram showing the refinement process of the water absorption stage in the first embodiment of the rice cooker control method of the present invention
  • FIG. 2 is a view showing the cooking stage of the rice cooker control method according to an embodiment of the present invention. Schematic diagram of the temperature change curve.
  • the rice cooking control method of the rice cooker comprises: a water absorption stage, a heating stage, a heating stage, a boiling stage and a risotto stage; wherein the amylose content of the rice in the rice cooker is less than or equal to a preset
  • the water absorption phase comprises:
  • Step S111 controlling the heating body of the rice cooker to be heated by a first preset heating power to raise the temperature of the rice cooker to a first preset temperature, wherein the first preset temperature ranges from 20 ° C. 50 ° C;
  • the first preset heating power can be reasonably set according to requirements. Specifically, the first preset heating power can be set according to the first preset temperature; by setting the first preset temperature range to 20 ° C. 50 ° C, to ensure that the rice grains of glutinous rice and rice kernels of rice can fully absorb water and improve the taste of rice. It should be emphasized that the range of the first preset temperature can also be set to 20 ° C ⁇ 30 ° C, 30 ° C ⁇ 40 ° C, 35 ° C ⁇ 45 ° C and so on.
  • the heating body of the rice cooker is controlled to be heated by the first preset.
  • the power is heated to raise the temperature of the rice cooker to a first predetermined temperature so that the rice grains of the glutinous rice can sufficiently absorb water.
  • the rice cooker can determine the type of the rice by obtaining the shape of the rice, that is, determining whether the rice is glutinous rice by obtaining the shape of the rice, and then the rice cooker can detect the protein content and the amylose content of the rice through the detection module, or the user can
  • the rice type, protein content, amylose content, etc. are input through the control panel of the rice cooker.
  • corresponding buttons can be set on the control panel of the rice cooker, for example, a glutinous rice option button. Because the taste of rice is mainly determined by the cooking process, the protein content and amylose content of rice are the main factors affecting the cooking process. If cooking in the same way, there is no guarantee that rice with different protein content and amylose content will be guaranteed.
  • the corresponding cooking control method can make the rice with different protein content and amylose content have a good taste.
  • the preset amylose content and the preset protein content can be reasonably set according to the demand, since the amylose content of the glutinous rice is generally 10% to 20%, and the protein content of the glutinous rice is generally 4% to 12%. Therefore, the preset amylose content can be set to 15% and the preset protein content can be set to 8%.
  • Step S112 when the temperature reaches the first preset temperature, maintaining the temperature of the rice cooker at the first preset temperature for a first preset time period, wherein the first preset duration is in a range of 5 to 20 minutes.
  • the protein content of the glutinous rice is less than or equal to the preset protein content, the protein content of the glutinous rice is low, the intergranular gap between the rice grains is large, the water absorption speed is fast, and the water absorption is easy, so the water absorption time should not be too long, and the rice is avoided.
  • Cooking is too soft, but because the rice grains of glutinous rice are more round and fat, the rice core is difficult to absorb water, so the water absorption time should not be too short to avoid insufficient water absorption of the rice core. Therefore, the range of the first preset time is set to 5 ⁇ 20. Minutes, it should be emphasized that the range of the first preset duration can also be set to 5 ⁇ 10 minutes, 10 ⁇ 15 minutes, 13 ⁇ 18 minutes, and so on.
  • the temperature of the rice cooker when it is detected that the temperature of the rice cooker reaches the first preset temperature, the temperature of the rice cooker is maintained at the first preset temperature for a first preset time period, specifically, the temperature may reach At a preset temperature, heating is stopped, and then the current temperature of the rice cooker is detected in real time, when the detected current temperature is not within the range of the first preset temperature, for example, when the current temperature is lower than the lowest temperature of the first preset temperature range Heating the heating body of the rice cooker at a first predetermined heating power to bring the temperature of the rice cooker to a first preset temperature, and performing the above-mentioned process cyclically until the temperature is maintained at the first preset temperature The first preset duration is reached.
  • the heating body of the rice cooker may be controlled to be heated by other heating power.
  • the temperature of the rice cooker is maintained at the first preset temperature within a first preset time period to ensure that the rice grain of the glutinous rice having a protein content less than or equal to the preset protein content and the rice core of the rice grain are both It is able to absorb water sufficiently, so that the glutinous rice is easy to gelatinize during the boiling process, thereby making the taste of the rice soft and improving the taste of the rice.
  • the temperature increasing phase includes: controlling the heating body to be heated by a third preset heating power to raise the temperature to a third preset temperature within a third preset time period. .
  • the third preset duration ranges from 2 to 4 minutes, and the third preset temperature ranges from 95 ° C to 105 ° C.
  • the third preset duration is 3 minutes and the third preset temperature is 100 °C.
  • the third preset heating power can be appropriately set according to requirements. Specifically, the first preset heating power can be set according to the third preset temperature; the third preset heating power is greater than the first preset heating power to make the temperature It rises to a third preset temperature within a third preset time period.
  • the heating body is heated by a third preset heating power to raise the temperature to a third preset temperature within a third preset time period, compared with the existing rice cooker, the embodiment
  • the embodiment By increasing the temperature rise rate, the rice water is rapidly heated to prevent the starch granules from being eluted and the surface is pre-gelatinized, resulting in soft agglomeration on the surface of the rice grains.
  • the heating phase includes: maintaining the temperature of the rice cooker in a third pre-predetermined period for a fourth preset time period when the temperature reaches the third preset temperature The temperature is set, wherein the fourth preset duration ranges from 8 to 12 minutes.
  • the fourth preset duration ranges from 8 to 12 minutes.
  • the third preset duration may be 10 minutes.
  • the protein content of the glutinous rice in the embodiment is less than or equal to the preset protein content, the protein content of the glutinous rice is low, the hindrance effect of the protein and the disulfide bond is small, and the protective layer formed by the protein and the water is thin, and at the same time, the embodiment
  • the amylose content of the mid-glutinous rice is less than or equal to the preset amylose content, the amylose content of the glutinous rice is low, the dissolution is small, and the gel strength is weak after gelatinization, so the glutinous rice is subjected to cooking for the fourth predetermined period of time, by reducing Heat the time to avoid the rice being too soft.
  • the heating body of the rice cooker when the temperature reaches the third preset temperature, maintaining the temperature of the rice cooker at a third preset temperature for a fourth preset time period, specifically, When the third preset temperature is stopped, the heating is stopped, and then the current temperature of the rice cooker is detected in real time.
  • the detected current temperature is not within the range of the third preset temperature, for example, the current temperature is lower than the lowest temperature of the third preset temperature range.
  • heating the heating body of the rice cooker at a third preset heating power to bring the temperature of the rice cooker to a third preset temperature, and performing the above process cyclically until the temperature is maintained at the third preset temperature
  • the duration reaches the fourth predetermined duration.
  • the heating body of the rice cooker can also be controlled to be heated by other heating power.
  • the risotto stage includes: maintaining the temperature of the rice cooker at a fourth preset temperature for a fifth preset time period when the temperature reaches a fourth preset temperature .
  • the fourth preset temperature ranges from 96 ° C to 100 ° C
  • the fifth preset duration ranges from 13 to 18 minutes.
  • the temperature when the temperature reaches the fourth preset temperature, maintaining the temperature of the rice cooker at a fourth preset temperature for a fifth preset time period, specifically, the fourth temperature is reached.
  • the temperature is preset, the heating is stopped, and then the current temperature of the rice cooker is detected in real time.
  • the heating body for controlling the rice cooker is heated by a fourth preset heating power to bring the temperature of the rice cooker to a fourth preset temperature, and the above-mentioned flow is performed cyclically until the temperature is maintained at the fourth preset temperature for a period of time
  • the fifth preset duration of course, when the current temperature is lower than the lowest temperature of the fourth preset temperature range, the heating body of the rice cooker may also be controlled to be heated by other heating power, wherein the fourth preset heating power may be The first preset heating power or the third preset heating power is the same.
  • the cooking process ends when the duration of the temperature maintained at the fourth preset temperature reaches the fifth predetermined duration. Since the protein content of the glutinous rice in the present embodiment is less than or equal to the preset protein content, the protein content of the glutinous rice is low, and the rice is not easily aged, so the risotto time can be appropriately extended.
  • the rice cooker control method of the rice cooker according to the embodiment is heated by the first predetermined heating power by controlling the heating body of the rice cooker to raise the temperature of the rice cooker to a first preset temperature, and then reach the temperature at the temperature Maintaining the temperature of the rice cooker at the first preset temperature for a first predetermined time period, such that the amylose content is less than or equal to the preset amylose content and the protein content is less than or equal to
  • the preset protein content of glutinous rice can fully absorb water within a predetermined period of time and at a reasonable temperature, and the glutinous rice which avoids the amylose content and has a protein content less than or equal to the preset protein content may cause the rice to be sandwiched due to insufficient water absorption.
  • the phenomenon of improving the water absorption efficiency of the glutinous rice makes the rice soft and hard, thereby improving the taste of the rice.
  • the boiling stage includes:
  • Step S121 controlling the heating body to be heated by a second preset heating power, so that the temperature rises to a second preset temperature within a second preset time period;
  • the second preset duration ranges from 2 to 3 minutes, and the second preset temperature ranges from 120 ° C to 130 ° C.
  • the second preset duration is 3 minutes
  • the second preset The temperature is set to 125 ° C, 130 ° C, and the like. It should be emphasized that in order to quickly raise the temperature of the rice cooker to the second preset temperature, the second preset heating power is greater than the first preset heating power.
  • the heating body when the duration of the temperature maintained at the third preset temperature reaches a fourth preset duration, the heating body is controlled to be heated by the second preset heating power, so that the temperature is in the second pre-
  • the amylose content of the glutinous rice is lower than or equal to the preset amylose content, and the glutinous rice has a low amylose content and a high amylopectin content, and the amylopectin Excessive dissolution easily leads to high viscosity of the rice. Therefore, by increasing the rate of the heating stage, reducing the heat in the boiling stage, and increasing the heat in the boiling stage, the rice core is ripe and the excessive gelatinization is prevented to cause the rice to be too soft.
  • Step S122 when the temperature reaches the second preset temperature, the heating is stopped.
  • the heating is stopped to cool the temperature of the rice cooker.
  • the rice cooker control method of the rice cooker according to the embodiment is heated by the second preset heating power by controlling the heating body to raise the temperature to a second preset temperature within a second preset time period, and then When the temperature reaches the second preset temperature, the heating is stopped, and the temperature is raised to the second preset temperature within the second predetermined time period, the temperature of the heating phase is increased, the heating time is reduced, and the heat in the boiling phase is reduced.
  • the rice core of the glutinous rice which ensures that the amylose content is less than or equal to the preset amylose content is ripe and prevents excessive gelatinization, resulting in the rice being too soft.
  • the risotto phase includes:
  • Step S131 when the duration of the fourth preset temperature is maintained to reach a sixth preset duration, the heating body of the rice cooker is controlled to be heated by the sixth heating power within a seventh preset period of time;
  • the sixth preset duration is less than the fifth preset duration
  • the seventh preset duration is less than the fifth preset duration
  • the sixth preset duration is in the range of 2 to 5 minutes.
  • the seventh preset duration ranges from 5 to 6 minutes, and preferably, the seventh preset duration is 5 minutes.
  • the heating body of the rice cooker is controlled to be heated by the sixth heating power for a predetermined period of time to achieve rice. Make up the sputum, and then stimulate the release of aroma components to improve the smell and taste of the rice.
  • Step S132 when the temperature reaches the fourth preset temperature, maintaining the temperature of the rice cooker at a fourth preset temperature for an eighth preset time period, wherein the sixth preset duration and the seventh preset The sum of the duration and the eighth preset duration is the fifth preset duration.
  • the eighth preset duration is in the range of 7 to 12 minutes, and the sum of the sixth preset duration, the seventh preset duration, and the eighth preset duration is the fifth preset duration.
  • the rice cooker control method of the rice cooker controls the heating body of the rice cooker to be sixth in the seventh preset time period by maintaining the sixth preset time length when the duration of the fourth preset temperature is maintained. Heating power heating, then, when the temperature reaches the fourth preset temperature, maintaining the temperature of the rice cooker at a fourth preset temperature for an eighth preset time period, and controlling the rice cooker by a seventh preset time period.
  • the heating body is heated by the sixth heating power to realize the glutinous rice supplement, so that the moisture distribution of the rice is balanced and the aroma component of the glutinous rice is released, thereby improving the smell and taste of the rice.
  • FIG. 5 is a schematic diagram of a refinement function module of a water absorbing module in a first embodiment of a rice cooker according to the present invention.
  • the rice cooker comprises: a water absorption module, a heating module, a heating module, a boiling module, and a risotto module; wherein, the amylose content of the glutinous rice in the rice cooker is less than or equal to a preset amylose content and protein
  • the water absorbing module comprises:
  • a heating control unit 111 configured to control the heating body of the rice cooker to be heated by a first preset heating power to raise the temperature of the rice cooker to a first preset temperature, wherein the first preset temperature ranges from 20 ° C ⁇ 50 ° C;
  • the first preset heating power can be reasonably set according to requirements. Specifically, the first preset heating power can be set according to the first preset temperature; by setting the first preset temperature range to 20 ° C. 50 ° C, to ensure that the rice grains of glutinous rice and rice kernels of rice can fully absorb water and improve the taste of rice. It should be emphasized that the range of the first preset temperature can also be set to 20 ° C ⁇ 30 ° C, 30 ° C ⁇ 40 ° C, 35 ° C ⁇ 45 ° C and so on.
  • the heating control unit 111 controls the heating body of the rice cooker to A predetermined heating power is heated to raise the temperature of the rice cooker to a first predetermined temperature to enable the rice grains of the glutinous rice to absorb water sufficiently.
  • the rice cooker can determine the type of the rice by obtaining the shape of the rice, that is, determining whether the rice is glutinous rice by obtaining the shape of the rice, and then the rice cooker can detect the protein content and the amylose content of the rice through the detection module, or the user can
  • the rice type, protein content, amylose content, etc. are input through the control panel of the rice cooker.
  • corresponding buttons can be set on the control panel of the rice cooker, for example, a glutinous rice option button. Because the taste of rice is mainly determined by the cooking process, the protein content and amylose content of rice are the main factors affecting the cooking process. If cooking in the same way, there is no guarantee that rice with different protein content and amylose content will be guaranteed.
  • the corresponding cooking control method can make the rice with different protein content and amylose content have a good taste.
  • the preset amylose content and the preset protein content can be reasonably set according to the demand, since the amylose content of the glutinous rice is generally 10% to 20%, and the protein content of the glutinous rice is generally 4% to 12%. Therefore, the preset amylose content can be set to 15% and the preset protein content can be set to 8%.
  • the temperature maintaining unit 112 is configured to maintain the temperature of the rice cooker at the first preset temperature for a first preset time period when the temperature reaches a first preset temperature, wherein the first preset The duration ranges from 5 to 20 minutes.
  • the protein content of the glutinous rice is less than or equal to the preset protein content, the protein content of the glutinous rice is low, the intergranular gap between the rice grains is large, the water absorption speed is fast, and the water absorption is easy, so the water absorption time should not be too long, and the rice is avoided.
  • Cooking is too soft, but because the rice grains of glutinous rice are more round and fat, the rice core is difficult to absorb water, so the water absorption time should not be too short to avoid insufficient water absorption of the rice core. Therefore, the range of the first preset time is set to 5 ⁇ 20. Minutes, it should be emphasized that the range of the first preset duration can also be set to 5 ⁇ 10 minutes, 10 ⁇ 15 minutes, 13 ⁇ 18 minutes, and so on.
  • the temperature of the rice cooker when it is detected that the temperature of the rice cooker reaches the first preset temperature, the temperature of the rice cooker is maintained at the first preset temperature for a first preset time period, specifically, the temperature may reach At a preset temperature, heating is stopped, and then the current temperature of the rice cooker is detected in real time, when the detected current temperature is not within the range of the first preset temperature, for example, when the current temperature is lower than the lowest temperature of the first preset temperature range Heating the heating body of the rice cooker at a first predetermined heating power to bring the temperature of the rice cooker to a first preset temperature, and performing the above-mentioned process cyclically until the temperature is maintained at the first preset temperature The first preset duration is reached.
  • the heating body of the rice cooker may be controlled to be heated by other heating power.
  • the temperature of the rice cooker is maintained at the first preset temperature by the temperature maintaining unit 112 for a predetermined time period to ensure that the rice grain and the rice grain having a protein content less than or equal to a preset protein content
  • the rice core can absorb enough water, so that the glutinous rice is easy to gelatinize during the boiling process, thereby making the taste of the rice soft and improving the taste of the rice.
  • a temperature increasing module is configured to control the heating body to be heated by a third preset heating power to raise the temperature to a third preset within a third preset time period. temperature.
  • the third preset duration ranges from 2 to 4 minutes, and the third preset temperature ranges from 95 ° C to 105 ° C.
  • the third preset duration is 3 minutes and the third preset temperature is 100 °C.
  • the third preset heating power can be appropriately set according to requirements. Specifically, the first preset heating power can be set according to the third preset temperature; the third preset heating power is greater than the first preset heating power to make the temperature It rises to a third preset temperature within a third preset time period.
  • the heating body is controlled to be heated by the third preset heating power by the temperature increasing module, so that the temperature rises to a third preset temperature within a third preset time period, compared with the existing rice cooker,
  • the examples increase the temperature rise rate to rapidly raise the rice water to prevent the starch granules from being eluted and the surface pre-gelatinized, resulting in soft agglomeration on the surface of the rice grains.
  • the heating module is configured to maintain the temperature of the rice cooker in the third preset time period when the temperature reaches the third preset temperature.
  • the preset temperature, wherein the fourth preset duration ranges from 8 to 12 minutes.
  • the fourth preset duration ranges from 8 to 12 minutes.
  • the third preset duration may be 10 minutes.
  • the protein content of the glutinous rice in the embodiment is less than or equal to the preset protein content, the protein content of the glutinous rice is low, the hindrance effect of the protein and the disulfide bond is small, and the protective layer formed by the protein and the water is thin, and at the same time, the embodiment
  • the medium amylose content is less than or equal to the preset amylose content, the amylose content of the glutinous rice is low, the dissolution is small, and the gel strength is weak after gelatinization, so the glutinous rice is subjected to cooking for the fourth predetermined period of time, by reducing the heating time. To avoid the rice being too soft.
  • the heating module maintains the temperature of the rice cooker at a third preset temperature for a fourth preset time period, specifically including: reaching the temperature At the third preset temperature, the heating is stopped, and then the current temperature of the rice cooker is detected in real time.
  • the detected current temperature is not within the range of the third preset temperature, for example, the current temperature is less than the range of the third preset temperature.
  • the heating body that controls the rice cooker is heated at a third predetermined heating power to bring the temperature of the rice cooker to a third preset temperature, and the above process is performed cyclically until the temperature is maintained at the third preset
  • the duration of the temperature reaches a fourth predetermined period of time.
  • the heating body of the rice cooker may be controlled to be heated by other heating power.
  • the risotto module is configured to maintain the temperature of the rice cooker at a fourth preset for a fifth preset time period when the temperature reaches a fourth preset temperature. temperature.
  • the fourth preset temperature ranges from 96 ° C to 100 ° C
  • the fifth preset duration ranges from 13 to 18 minutes.
  • the risotto module maintains the temperature of the rice cooker at a fourth preset temperature for a fifth preset time period, and specifically includes: at the temperature reaching When the fourth preset temperature is described, the heating is stopped, and then the current temperature of the rice cooker is detected in real time. When the detected current temperature is not within the range of the fourth preset temperature, for example, the current temperature is lower than the fourth preset temperature range.
  • the heating body controlling the rice cooker is heated at a fourth predetermined heating power to bring the temperature of the rice cooker to a fourth preset temperature, and the above-described flow is performed cyclically until the temperature is maintained at the fourth preset temperature The duration of the fifth preset time period is reached.
  • the heating body of the rice cooker can also be controlled to be heated by other heating power, wherein the fourth preset heating The power may be the same as the first preset heating power or the third preset heating power.
  • the cooking process ends when the duration of the temperature maintained at the fourth preset temperature reaches the fifth predetermined duration. Since the protein content of the glutinous rice in the present embodiment is less than or equal to the preset protein content, the protein content of the glutinous rice is low, and the rice is not easily aged, so the risotto time can be appropriately extended.
  • the rice cooker proposed in the embodiment is controlled by the heating control unit 111 to heat the heating body of the rice cooker at a first preset heating power to raise the temperature of the rice cooker to a first preset temperature, and then reach the temperature at the temperature.
  • the temperature maintaining unit 112 maintains the temperature of the rice cooker at the first preset temperature for a first predetermined period of time, such that the amylose content is less than or equal to the preset amylose content and the protein content
  • the glutinous rice which is less than or equal to the preset protein content can fully absorb water within a predetermined period of time and at a reasonable temperature, and the glutinous rice which avoids the amylose content and has a protein content less than or equal to the preset protein content is insufficient due to insufficient water absorption.
  • the rice has a phenomenon of sandwiching, which improves the water absorption efficiency of the glutinous rice, makes the rice soft and hard, and thus improves the taste of the rice.
  • the boiling module includes:
  • a first heating control unit configured to control the heating body to be heated by a second preset heating power, so that the temperature rises to a second preset temperature within a second predetermined time period
  • the second preset duration ranges from 2 to 3 minutes, and the second preset temperature ranges from 120 ° C to 130 ° C.
  • the second preset duration is 3 minutes
  • the second preset The temperature is set to 125 ° C, 130 ° C, and the like. It should be emphasized that in order to quickly raise the temperature of the rice cooker to the second preset temperature, the second preset heating power is greater than the first preset heating power.
  • the first heating control unit controls the heating body to be heated by the second preset heating power, so that the The temperature rises to the second preset temperature within the second predetermined period of time. Since the amylose content of the glutinous rice in the embodiment is less than or equal to the preset amylose content, the amylose content of the glutinous rice is low and the amylopectin content is low. High, too much amylopectin dissolution tends to cause the rice to be sticky. Therefore, by increasing the rate of the heating stage, reducing the heat in the boiling stage, and increasing the heat in the boiling stage, the rice core is ripe and the excessive gelatinization is prevented to cause the rice to be too soft.
  • a stopping unit configured to stop heating when the temperature reaches the second preset temperature.
  • the stopping unit stops heating to lower the temperature of the rice cooker.
  • the heating body is controlled by the first heating control unit to be heated by the second preset heating power, so that the temperature rises to the second preset temperature within the second predetermined time period, and then When the temperature reaches the second preset temperature, the stopping unit stops heating, and by increasing the temperature to the second preset temperature within the second predetermined time period, the temperature rising phase rate is increased to reduce the heating time and reduce the heat in the boiling stage.
  • the rice core of the glutinous rice which ensures that the amylose content is less than or equal to the preset amylose content is ripe and prevents excessive gelatinization, thereby causing the rice to be too soft.
  • the risotto module comprises:
  • a second heating control unit configured to control the heating body of the rice cooker to be heated by a sixth heating power during a seventh preset time period when the duration of the fourth preset temperature is maintained to reach a sixth preset time length;
  • the sixth preset duration is less than the fifth preset duration
  • the seventh preset duration is less than the fifth preset duration
  • the sixth preset duration is in the range of 2 to 5 minutes.
  • the seventh preset duration ranges from 5 to 6 minutes, and preferably, the seventh preset duration is 5 minutes.
  • the second heating control unit controls the heating body of the rice cooker to be heated by the sixth heating power for a seventh preset time period. In order to achieve the supplement of rice, and then stimulate the release of aroma components, improve the smell and taste of rice.
  • a maintaining unit configured to maintain a temperature of the rice cooker at a fourth preset temperature for an eighth preset time period when the temperature reaches a fourth preset temperature, wherein the sixth preset duration and the seventh The sum of the preset duration and the eighth preset duration is the fifth preset duration.
  • the eighth preset duration is in the range of 7 to 12 minutes, and the sum of the sixth preset duration, the seventh preset duration, and the eighth preset duration is the fifth preset duration.
  • the rice cooker control method of the rice cooker according to the embodiment when the duration of the fourth preset temperature is maintained to reach a sixth preset time length, the second heating control unit controls the rice cooker for a seventh preset time period.
  • the heating body is heated by the sixth heating power, and then when the temperature reaches the fourth preset temperature, the maintaining unit maintains the temperature of the rice cooker at the fourth preset temperature for the eighth preset time period, and passes the seventh preset
  • the heating body that controls the rice cooker in the length of time is heated by the sixth heating power to achieve the glutinous rice supplement, so that the moisture distribution of the rice is balanced and the aroma component of the glutinous rice is released, thereby improving the smell and taste of the rice.
  • the present invention provides a rice cooking control method of a rice cooker, that is, a fourth embodiment of a rice cooker control method.
  • Fig. 6 is a schematic diagram showing the temperature change curve of each cooking stage in another embodiment of the rice cooker control method of the rice cooker of the present invention.
  • the rice cooker control method comprises: a water absorption stage, a heating stage, a heating stage, a boiling stage and a risotto stage; wherein the amylose content of the rice in the rice cooker is greater than a preset linear chain;
  • the water absorption phase comprises:
  • Step S211 controlling the heating body of the rice cooker to be heated by a first preset heating power to raise the temperature of the rice cooker to a first preset temperature, wherein the first preset temperature ranges from 50 ° C. 80 ° C;
  • the first preset heating power can be reasonably set according to requirements. Specifically, the first preset heating power can be set according to the first preset temperature; by setting the range of the first preset temperature to 50 ° C. 80 ° C, to ensure that the rice grains of glutinous rice absorb enough water to improve the taste of rice. It should be emphasized that the range of the first preset temperature can also be set to 70 ° C ⁇ 80 ° C, 65 ° C ⁇ 80 ° C, 65 ° C ⁇ 70 ° C.
  • the heating body controlling the rice cooker is heated by the first preset heating power. In order to raise the temperature of the rice cooker to a first predetermined temperature, so that the rice grains of the glutinous rice can fully absorb water.
  • the rice cooker can determine the type of the rice by obtaining the shape of the rice, that is, determining whether the rice is glutinous rice by obtaining the shape of the rice, and then the rice cooker can detect the protein content and the amylose content of the rice through the detection module, or the user can
  • the rice type, protein content, amylose content, etc. are input through the control panel of the rice cooker.
  • corresponding buttons can be set on the control panel of the rice cooker, for example, a glutinous rice option button. Because the taste of rice is mainly determined by the cooking process, the protein content and amylose content of rice are the main factors affecting the cooking process. If cooking in the same way, there is no guarantee that rice with different protein content and amylose content will be guaranteed.
  • the corresponding cooking control method can make the rice with different protein content and amylose content have a good taste.
  • the preset amylose content and the preset protein content can be reasonably set according to the demand, since the amylose content of the glutinous rice is generally 10% to 20%, and the protein content of the glutinous rice is generally 4% to 12%. Therefore, the preset amylose content can be set to 15% and the preset protein content can be set to 8%.
  • Step S212 when the temperature reaches the first preset temperature, maintaining the temperature of the rice cooker at the first preset temperature for a first preset time period, wherein the range of the first preset duration is 5 to 20 minutes.
  • the protein content of the glutinous rice is less than or equal to the preset protein content, the protein content of the glutinous rice is low, the intergranular gap between the rice grains is large, the water absorption speed is fast, and the water absorption is easy, so the water absorption time should not be too long, and the rice is avoided.
  • Cooking is too soft, but because the rice grains of glutinous rice are more round and fat, the rice core is difficult to absorb water, so the water absorption time should not be too short to avoid insufficient water absorption of the rice core. Therefore, the range of the first preset time is set to 5 ⁇ 20. Minutes, it should be emphasized that the range of the first preset duration can also be set to 5 ⁇ 10 minutes, 10 ⁇ 15 minutes, 13 ⁇ 18 minutes, and so on.
  • the temperature of the rice cooker when it is detected that the temperature of the rice cooker reaches the first preset temperature, the temperature of the rice cooker is maintained at the first preset temperature for a first preset time period, specifically, the temperature may reach At a preset temperature, heating is stopped, and then the current temperature of the rice cooker is detected in real time, when the detected current temperature is not within the range of the first preset temperature, for example, when the current temperature is lower than the lowest temperature of the first preset temperature range Heating the heating body of the rice cooker at a first predetermined heating power to bring the temperature of the rice cooker to a first preset temperature, and performing the above-mentioned process cyclically until the temperature is maintained at the first preset temperature The first preset duration is reached.
  • the heating body of the rice cooker may be controlled to be heated by other heating power.
  • the temperature of the rice cooker is maintained at the first preset temperature within a first preset time period to ensure that the rice grain of the glutinous rice having a protein content less than or equal to the preset protein content and the rice core of the rice grain are both
  • the water can be fully absorbed, so that the glutinous rice is easy to gelatinize during the boiling process, thereby making the rice soft and hard, the taste is soft, and the taste of the rice is improved.
  • the temperature increasing phase includes: controlling the heating body to be heated by a third preset heating power to raise the temperature to a third preset temperature within a third preset time period. .
  • the third preset duration ranges from 5 to 6 minutes, and the third preset temperature ranges from 95 ° C to 105 ° C.
  • the third preset duration is 6 minutes and the third preset temperature is 100 °C.
  • the third preset heating power can be appropriately set according to requirements. Specifically, the first preset heating power can be set according to the third preset temperature; the third preset heating power is greater than the first preset heating power to make the temperature It rises to a third preset temperature within a third preset time period.
  • the heating body is heated by a third preset heating power to raise the temperature to a third preset temperature within a third preset time period, compared with the existing rice cooker, the embodiment
  • a third preset heating power to raise the temperature to a third preset temperature within a third preset time period, compared with the existing rice cooker, the embodiment
  • the heating phase includes: maintaining the temperature of the rice cooker in a third pre-predetermined period for a fourth preset time period when the temperature reaches the third preset temperature The temperature is set, wherein the fourth preset duration ranges from 8 to 12 minutes.
  • the fourth preset duration ranges from 8 to 12 minutes.
  • the third preset duration may be 10 minutes.
  • the glutinous rice in the embodiment is less than or equal to the preset protein content
  • the glutinous rice has a low protein content, a small hindrance effect of the protein and the disulfide bond, and a thin coating layer formed by the protein and the water, and at the same time, the amylose The content is less than or equal to the preset amylose content, the amylose content is low, the dissolution is small, and the gel strength is weak after gelatinization. Therefore, the glutinous rice is subjected to cooking for the fourth predetermined period of time, and the rice is prevented from being too soft by reducing the heating time.
  • the heating body of the rice cooker when the temperature reaches the third preset temperature, maintaining the temperature of the rice cooker at a third preset temperature for a fourth preset time period, specifically, When the third preset temperature is stopped, the heating is stopped, and then the current temperature of the rice cooker is detected in real time.
  • the detected current temperature is not within the range of the third preset temperature, for example, the current temperature is lower than the lowest temperature of the third preset temperature range.
  • heating the heating body of the rice cooker at a third preset heating power to bring the temperature of the rice cooker to a third preset temperature, and performing the above process cyclically until the temperature is maintained at the third preset temperature
  • the duration reaches the fourth predetermined duration.
  • the heating body of the rice cooker can also be controlled to be heated by other heating power.
  • the risotto stage includes: maintaining the temperature of the rice cooker at a fourth preset temperature for a fifth preset time period when the temperature reaches a fourth preset temperature .
  • the fourth preset temperature ranges from 96 ° C to 100 ° C
  • the fifth preset duration ranges from 13 to 18 minutes.
  • the temperature when the temperature reaches the fourth preset temperature, maintaining the temperature of the rice cooker at a fourth preset temperature for a fifth preset time period, specifically, the fourth temperature is reached.
  • the temperature is preset, the heating is stopped, and then the current temperature of the rice cooker is detected in real time.
  • the heating body for controlling the rice cooker is heated by a fourth preset heating power to bring the temperature of the rice cooker to a fourth preset temperature, and the above-mentioned flow is performed cyclically until the temperature is maintained at the fourth preset temperature for a period of time
  • the fifth preset duration of course, when the current temperature is lower than the lowest temperature of the fourth preset temperature range, the heating body of the rice cooker may also be controlled to be heated by other heating power, wherein the fourth preset heating power may be The first preset heating power or the third preset heating power is the same.
  • the cooking process ends when the duration of the temperature maintained at the fourth preset temperature reaches the fifth predetermined duration. Since the protein content of the glutinous rice in the present embodiment is less than or equal to the preset protein content, the protein content of the glutinous rice is low, and the rice is not easily aged, so the risotto time can be appropriately extended.
  • the rice cooker control method of the rice cooker according to the embodiment is heated by the first predetermined heating power by controlling the heating body of the rice cooker to raise the temperature of the rice cooker to a first preset temperature, and then reach the temperature at the temperature Maintaining the temperature of the rice cooker at the first preset temperature for a first preset time period, such that the amylose content is greater than a preset amylose content and the protein content is less than or equal to a preset
  • the protein content of glutinous rice can be fully absorbed within a predetermined period of time and at a reasonable temperature, and the glutinous rice whose amylose content is greater than the preset amylose content and whose protein content is less than or equal to the preset protein content is insufficiently absorbed by water.
  • the phenomenon of sandwiching the rice is increased, the water absorption efficiency of the glutinous rice is improved, the rice is moderately soft and hard, and the taste of the rice is improved.
  • a fifth embodiment of the rice cooker control method of the rice cooker of the present invention is proposed based on the fourth embodiment.
  • the boiling stage includes:
  • Step S221 controlling the heating body to be heated by a second preset heating power, so that the temperature rises to a second preset temperature within a second preset time period;
  • the second preset duration ranges from 4 to 5 minutes, and the second preset temperature ranges from 130 ° C to 145 ° C.
  • the second preset duration is 5 minutes
  • the second preset The temperature is set to 135 ° C, 140 ° C, and the like. It should be emphasized that in order to quickly raise the temperature of the rice cooker to the second preset temperature, the second preset heating power is greater than the first preset heating power.
  • the heating body when the duration of the temperature maintained at the third preset temperature reaches a fourth preset duration, the heating body is controlled to be heated by the second preset heating power, so that the temperature is in the second pre-
  • the amylose content of the glutinous rice is higher than the preset amylose content, the amylose content of the glutinous rice is high, the amylopectin content is low, and the colloidal strength after gelatinization Large, rice is less sticky, so by raising the temperature to a second preset temperature for a second predetermined period of time, the heating rate is lowered to extend the heating time, and the heat in the boiling stage is increased to ensure that the rice core is ripe and the peak is increased.
  • the temperature is to ensure that sufficient heat buildup causes the starch granules to rupture and the rice to become sticky.
  • Step S222 when the temperature reaches the second preset temperature, the heating is stopped.
  • the heating is stopped to cool the temperature of the rice cooker.
  • the rice cooker control method of the rice cooker according to the embodiment is heated by the second preset heating power by controlling the heating body to raise the temperature to a second preset temperature within a second preset time period, and then When the temperature reaches the second preset temperature, the heating is stopped, and the temperature is raised to the second preset temperature within the second predetermined time period, the heating rate is decreased, the heating time is prolonged, and the heat in the boiling stage is increased to ensure the heating.
  • the rice core with the amylose content greater than the preset amylose content is well cooked.
  • the risotto phase includes:
  • Step S231 when the duration of the fourth preset temperature is maintained to reach a sixth preset duration, the heating body of the rice cooker is controlled to be heated by the sixth heating power within a seventh preset period of time;
  • the sixth preset duration is less than the fifth preset duration
  • the seventh preset duration is less than the fifth preset duration
  • the sixth preset duration is in the range of 2 to 5 minutes.
  • the seventh preset duration is in the range of 4 to 6 minutes, and preferably, the seventh preset duration is 5 minutes.
  • the heating body of the rice cooker is controlled to be heated by the sixth heating power for a predetermined period of time to achieve rice. Make up the sputum, and then stimulate the release of aroma components to improve the smell and taste of the rice.
  • Step S232 when the temperature reaches the fourth preset temperature, maintaining the temperature of the rice cooker at a fourth preset temperature for an eighth preset time period, wherein the sixth preset duration and the seventh preset The sum of the duration and the eighth preset duration is the fifth preset duration.
  • the eighth preset duration is in the range of 7 to 12 minutes, and the sum of the sixth preset duration, the seventh preset duration, and the eighth preset duration is the fifth preset duration.
  • the rice cooker control method of the rice cooker controls the heating body of the rice cooker to be sixth in the seventh preset time period by maintaining the sixth preset time length when the duration of the fourth preset temperature is maintained. Heating power heating, then, when the temperature reaches the fourth preset temperature, maintaining the temperature of the rice cooker at a fourth preset temperature for an eighth preset time period, and controlling the rice cooker by a seventh preset time period.
  • the heating body is heated by the sixth heating power to realize the glutinous rice supplement, so that the moisture distribution of the rice is balanced and the aroma component of the glutinous rice is released, thereby improving the smell and taste of the rice.
  • the present invention further provides a fourth embodiment of a rice cooker, i.e., a rice cooker.
  • the rice cooker comprises: a water absorption module, a heating module, a heating module, a boiling module, and a risotto module; wherein, the amylose content of the glutinous rice in the rice cooker is greater than a preset amylose content and the protein content is less than Or equal to the preset protein content, the water absorbing module comprises:
  • a heating control unit for controlling the heating body of the rice cooker to be heated by a first preset heating power to raise the temperature of the rice cooker to a first preset temperature, wherein the first preset temperature ranges from 50 °C ⁇ 80°C;
  • the first preset heating power can be reasonably set according to requirements. Specifically, the first preset heating power can be set according to the first preset temperature; by setting the range of the first preset temperature to 50 ° C. 80 ° C, to ensure that the rice grains of glutinous rice absorb enough water to improve the taste of rice. It should be emphasized that the range of the first preset temperature can also be set to 70 ° C ⁇ 80 ° C, 65 ° C ⁇ 80 ° C, 65 ° C ⁇ 70 ° C.
  • the heating control unit controls the heating body of the rice cooker to be the first preset.
  • the heating power is heated to raise the temperature of the rice cooker to a first predetermined temperature so that the rice grains of the glutinous rice can sufficiently absorb water.
  • the rice cooker can determine the type of the rice by obtaining the shape of the rice, that is, determining whether the rice is glutinous rice by obtaining the shape of the rice, and then the rice cooker can detect the protein content and the amylose content of the rice through the detection module, or the user can
  • the rice type, protein content, amylose content, etc. are input through the control panel of the rice cooker.
  • corresponding buttons can be set on the control panel of the rice cooker, for example, a glutinous rice option button. Because the taste of rice is mainly determined by the cooking process, the protein content and amylose content of rice are the main factors affecting the cooking process. If cooking in the same way, there is no guarantee that rice with different protein content and amylose content will be guaranteed.
  • the corresponding cooking control method can make the rice with different protein content and amylose content have a good taste.
  • the preset amylose content and the preset protein content can be reasonably set according to the demand, since the amylose content of the glutinous rice is generally 10% to 20%, and the protein content of the glutinous rice is generally 4% to 12%. Therefore, the preset amylose content can be set to 15% and the preset protein content can be set to 8%.
  • a temperature maintaining unit configured to maintain a temperature of the rice cooker at the first preset temperature for a first preset time period when the temperature reaches a first preset temperature, wherein the first preset time length
  • the range is 5 to 20 minutes.
  • the protein content of the glutinous rice is less than or equal to the preset protein content, the protein content of the glutinous rice is low, the intergranular gap between the rice grains is large, the water absorption speed is fast, and the water absorption is easy, so the water absorption time should not be too long, and the rice is avoided.
  • Cooking is too soft, but because the rice grains of glutinous rice are more round and fat, the rice core is difficult to absorb water, so the water absorption time should not be too short to avoid insufficient water absorption of the rice core. Therefore, the range of the first preset time is set to 5 ⁇ 20. Minutes, it should be emphasized that the range of the first preset duration can also be set to 5 ⁇ 10 minutes, 10 ⁇ 15 minutes, 13 ⁇ 18 minutes, and so on.
  • the temperature of the rice cooker when it is detected that the temperature of the rice cooker reaches the first preset temperature, the temperature of the rice cooker is maintained at the first preset temperature for a first preset time period, specifically, the temperature may reach At a preset temperature, heating is stopped, and then the current temperature of the rice cooker is detected in real time, when the detected current temperature is not within the range of the first preset temperature, for example, when the current temperature is lower than the lowest temperature of the first preset temperature range Heating the heating body of the rice cooker at a first predetermined heating power to bring the temperature of the rice cooker to a first preset temperature, and performing the above-mentioned process cyclically until the temperature is maintained at the first preset temperature The first preset duration is reached.
  • the heating body of the rice cooker may be controlled to be heated by other heating power.
  • the temperature of the rice cooker is maintained at the first preset temperature by the temperature maintaining unit for a predetermined time period to ensure that the rice content of the glutinous rice having a protein content less than or equal to the preset protein content and the rice grain are
  • the rice core can absorb enough water, so that the glutinous rice is easy to gelatinize during the boiling process, thereby making the rice soft and hard, the taste is soft, and the taste of the rice is improved.
  • a temperature increasing module is configured to control the heating body to be heated by a third preset heating power to raise the temperature to a third preset within a third preset time period. temperature.
  • the third preset duration ranges from 5 to 6 minutes, and the third preset temperature ranges from 95 ° C to 105 ° C.
  • the third preset duration is 6 minutes and the third preset temperature is 100 °C.
  • the third preset heating power can be appropriately set according to requirements. Specifically, the first preset heating power can be set according to the third preset temperature; the third preset heating power is greater than the first preset heating power to make the temperature It rises to a third preset temperature within a third preset time period.
  • the heating body is controlled to be heated by the third preset heating power by the temperature increasing module, so that the temperature rises to a third preset temperature within a third preset time period, compared with the existing rice cooker,
  • the embodiment promotes the uniform transfer of heat between the components of the rice grains by reducing the temperature rise rate of the rice water to ensure uniform gelatinization of the rice grains from the outside to the inside.
  • the heating module is configured to maintain the temperature of the rice cooker in the third preset time period when the temperature reaches the third preset temperature.
  • the preset temperature, wherein the fourth preset duration ranges from 8 to 12 minutes.
  • the fourth preset duration ranges from 8 to 12 minutes.
  • the third preset duration may be 15 minutes and 20 minutes.
  • the glutinous rice in the embodiment is less than or equal to the preset protein content
  • the glutinous rice has a low protein content, a small hindrance effect of the protein and the disulfide bond, and a thin coating layer formed by the protein and the water, and at the same time, the amylose The content is less than or equal to the preset amylose content, the amylose content is low, the dissolution is small, and the gel strength is weak after gelatinization. Therefore, the glutinous rice is subjected to cooking for the fourth predetermined period of time, and the rice is prevented from being too soft by reducing the heating time.
  • the heating module maintains the temperature of the rice cooker at a third preset temperature for a fourth preset time period, specifically including: reaching the temperature At the third preset temperature, the heating is stopped, and then the current temperature of the rice cooker is detected in real time.
  • the detected current temperature is not within the range of the third preset temperature, for example, the current temperature is less than the range of the third preset temperature.
  • the heating body that controls the rice cooker is heated at a third predetermined heating power to bring the temperature of the rice cooker to a third preset temperature, and the above process is performed cyclically until the temperature is maintained at the third preset
  • the duration of the temperature reaches a fourth predetermined period of time.
  • the heating body of the rice cooker may be controlled to be heated by other heating power.
  • the risotto module is configured to maintain the temperature of the rice cooker at a fourth preset for a fifth preset time period when the temperature reaches a fourth preset temperature. temperature.
  • the fourth preset temperature ranges from 96 ° C to 100 ° C
  • the fifth preset duration ranges from 13 to 18 minutes.
  • the risotto module maintains the temperature of the rice cooker at a fourth preset temperature for a fifth preset time period, and specifically includes: at the temperature reaching When the fourth preset temperature is described, the heating is stopped, and then the current temperature of the rice cooker is detected in real time. When the detected current temperature is not within the range of the fourth preset temperature, for example, the current temperature is lower than the fourth preset temperature range.
  • the heating body controlling the rice cooker is heated at a fourth predetermined heating power to bring the temperature of the rice cooker to a fourth preset temperature, and the above-described flow is performed cyclically until the temperature is maintained at the fourth preset temperature The duration of the fifth preset time period is reached.
  • the heating body of the rice cooker can also be controlled to be heated by other heating power, wherein the fourth preset heating The power may be the same as the first preset heating power or the third preset heating power.
  • the cooking process ends when the duration of the temperature maintained at the fourth preset temperature reaches the fifth predetermined duration. Since the protein content of the glutinous rice in the present embodiment is less than or equal to the preset protein content, the protein content of the glutinous rice is low, and the rice is not easily aged, so the risotto time can be appropriately extended.
  • the rice cooker proposed in the embodiment is configured to control the heating body of the rice cooker to be heated by a first preset heating power by a heating control unit to raise the temperature of the rice cooker to a first preset temperature, and then reach the first temperature at the temperature.
  • the temperature maintaining unit maintains the temperature of the rice cooker at the first preset temperature for a first preset time period, such that the amylose content is greater than the preset amylose content and the protein content is less than or equal to the pre-predetermined temperature.
  • the protein content of glutinous rice can be fully absorbed within a predetermined period of time and at a reasonable temperature, avoiding the glutinous rice whose amylose content is greater than the preset amylose content and the protein content is less than or equal to the preset protein content. Adequate to the phenomenon of rice sandwiching, improve the water absorption efficiency of glutinous rice, make the rice soft and hard, and thus improve the taste of rice.
  • the boiling module includes:
  • a first heating control unit configured to control the heating body to be heated by a second preset heating power, so that the temperature rises to a second preset temperature within a second predetermined time period
  • the second preset duration ranges from 4 to 5 minutes, and the second preset temperature ranges from 130 ° C to 145 ° C.
  • the second preset duration is 5 minutes
  • the second preset The temperature is set to 135 ° C, 140 ° C, and the like. It should be emphasized that in order to quickly raise the temperature of the rice cooker to the second preset temperature, the second preset heating power is greater than the first preset heating power.
  • the first heating control unit controls the heating body to be heated by the second preset heating power, so that the The temperature rises to a second preset temperature within a second predetermined period of time. Since the amylose content of the glutinous rice in the embodiment is greater than the preset amylose content, the glutinous rice has a high amylose content and a low amylopectin content. After gelatinization, the colloid strength is large, and the rice viscosity is small. Therefore, by raising the temperature to the second preset temperature within the second predetermined period of time, the heating rate is lowered to prolong the heating time and increase the heat in the boiling stage to ensure the rice core is cooked. Penetrate and increase the peak temperature to ensure sufficient heat build-up causes the starch granules to rupture and make the rice sticky.
  • a stopping unit configured to stop heating when the temperature reaches the second preset temperature.
  • the stopping unit stops heating to lower the temperature of the rice cooker.
  • the heating body is controlled by the first heating control unit to be heated by the second preset heating power, so that the temperature rises to the second preset temperature within the second predetermined time period, and then When the temperature reaches the second preset temperature, the stopping unit stops heating, and by increasing the temperature to a second preset temperature within a second predetermined period of time, the heating rate is decreased to extend the heating time and increase the heat in the boiling stage.
  • the rice core of the glutinous rice which ensures that the amylose content is greater than the preset amylose content is ripe.
  • the risotto module comprises:
  • a second heating control unit configured to control the heating body of the rice cooker to be heated by a sixth heating power during a seventh preset time period when the duration of the fourth preset temperature is maintained to reach a sixth preset time length;
  • the sixth preset duration is less than the fifth preset duration
  • the seventh preset duration is less than the fifth preset duration
  • the sixth preset duration is in the range of 2 to 5 minutes.
  • the seventh preset duration is in the range of 4 to 6 minutes, and preferably, the seventh preset duration is 5 minutes.
  • the second heating control unit controls the heating body of the rice cooker to be heated by the sixth heating power for a seventh preset time period. In order to achieve the supplement of rice, and then stimulate the release of aroma components, improve the smell and taste of rice.
  • a maintaining unit configured to maintain a temperature of the rice cooker at a fourth preset temperature for an eighth preset time period when the temperature reaches a fourth preset temperature, wherein the sixth preset duration and the seventh The sum of the preset duration and the eighth preset duration is the fifth preset duration.
  • the eighth preset duration is in the range of 7 to 12 minutes, and the sum of the sixth preset duration, the seventh preset duration, and the eighth preset duration is the fifth preset duration.
  • the rice cooker control method of the rice cooker according to the embodiment when the duration of the fourth preset temperature is maintained to reach a sixth preset time length, the second heating control unit controls the rice cooker for a seventh preset time period.
  • the heating body is heated by the sixth heating power, and then when the temperature reaches the fourth preset temperature, the maintaining unit maintains the temperature of the rice cooker at the fourth preset temperature for the eighth preset time period, and passes the seventh preset
  • the heating body that controls the rice cooker in the length of time is heated by the sixth heating power to achieve the glutinous rice supplement, so that the moisture distribution of the rice is balanced and the aroma component of the glutinous rice is released, thereby improving the smell and taste of the rice.
  • the present invention provides a rice cooking control method of a rice cooker, that is, a seventh embodiment of a rice cooker control method.
  • Fig. 7 is a schematic diagram showing temperature changes of each rice cooking stage in still another embodiment of the rice cooker control method of the rice cooker of the present invention.
  • the rice cooking control method of the rice cooker comprises: a water absorption stage, a heating stage, a heating stage, a boiling stage and a risotto stage; wherein the amylose content of the rice in the rice cooker is less than or equal to a preset
  • the water absorption phase comprises:
  • Step S311 controlling the heating body of the rice cooker to be heated by a first preset heating power to raise the temperature of the rice cooker to a first preset temperature, wherein the first preset temperature ranges from 20 ° C. 50 ° C;
  • the first preset heating power can be reasonably set according to requirements. Specifically, the first preset heating power can be set according to the first preset temperature; by setting the first preset temperature range to 20 ° C. 50 ° C, to ensure that the rice grains of glutinous rice absorb enough water to improve the taste of rice. It should be emphasized that the range of the first preset temperature can also be set to 20 ° C ⁇ 30 ° C, 30 ° C ⁇ 40 ° C, 35 ° C ⁇ 45 ° C and so on.
  • the heating body controlling the rice cooker is heated by the first preset heating power. In order to raise the temperature of the rice cooker to a first predetermined temperature, so that the rice grains of the glutinous rice can fully absorb water.
  • the rice cooker can determine the type of the rice by obtaining the shape of the rice, that is, determining whether the rice is glutinous rice by obtaining the shape of the rice, and then the rice cooker can detect the protein content and the amylose content of the rice through the detection module, or the user can
  • the rice type, protein content, amylose content, etc. are input through the control panel of the rice cooker.
  • corresponding buttons can be set on the control panel of the rice cooker, for example, a glutinous rice option button. Because the taste of rice is mainly determined by the cooking process, the protein content and amylose content of rice are the main factors affecting the cooking process. If cooking in the same way, there is no guarantee that rice with different protein content and amylose content will be guaranteed.
  • the corresponding cooking control method can make the rice with different protein content and amylose content have a good taste.
  • the preset amylose content and the preset protein content can be reasonably set according to the demand, since the amylose content of the glutinous rice is generally 10% to 20%, and the protein content of the glutinous rice is generally 4% to 12%. Therefore, the preset amylose content can be set to 15% and the preset protein content can be set to 8%.
  • Step S312 when the temperature reaches the first preset temperature, maintaining the temperature of the rice cooker at the first preset temperature for a first preset time period, wherein the range of the first preset duration is 21 ⁇ 60 minutes.
  • the range of the first preset time length is Set to 21 ⁇ 60 minutes, it should be emphasized that the range of the first preset duration can also be set to 21 ⁇ 30 minutes, 30 ⁇ 40 minutes, 30 ⁇ 50 minutes, etc.
  • the temperature of the rice cooker when it is detected that the temperature of the rice cooker reaches the first preset temperature, the temperature of the rice cooker is maintained at the first preset temperature for a first preset time period, specifically, the temperature may reach At a preset temperature, heating is stopped, and then the current temperature of the rice cooker is detected in real time, when the detected current temperature is not within the range of the first preset temperature, for example, when the current temperature is lower than the lowest temperature of the first preset temperature range Heating the heating body of the rice cooker at a first predetermined heating power to bring the temperature of the rice cooker to a first preset temperature, and performing the above-mentioned process cyclically until the temperature is maintained at the first preset temperature The first preset duration is reached.
  • the heating body of the rice cooker may be controlled to be heated by other heating power.
  • the temperature of the rice cooker is maintained at the first preset temperature within a first preset time period, so as to ensure that the rice grain of the glutinous rice having a protein content greater than a preset protein content and the rice core of the rice grain are capable of absorbing water.
  • the glutinous rice is easy to gelatinize during the boiling process, which makes the rice soft and hard, the taste is soft, and the taste of the rice is improved.
  • the temperature increasing phase includes: controlling the heating body to be heated by a third preset heating power to raise the temperature to a third preset temperature within a third preset time period. .
  • the third preset duration ranges from 2 to 4 minutes, and the third preset temperature ranges from 95 ° C to 105 ° C.
  • the third preset duration is 3 minutes and the third preset temperature is 100 °C.
  • the third preset heating power can be appropriately set according to requirements. Specifically, the first preset heating power can be set according to the third preset temperature; the third preset heating power is greater than the first preset heating power to make the temperature It rises to a third preset temperature within a third preset time period.
  • the heating body is heated by a third preset heating power to raise the temperature to a third preset temperature within a third preset time period, compared with the existing rice cooker, the embodiment
  • the embodiment By increasing the temperature rise rate, the rice water is rapidly heated to prevent the starch granules from being eluted and the surface is pre-gelatinized, resulting in soft agglomeration on the surface of the rice grains.
  • the heating phase includes: maintaining the temperature of the rice cooker in a third pre-predetermined period for a fourth preset time period when the temperature reaches the third preset temperature The temperature is set, wherein the fourth preset duration ranges from 12 to 20 minutes.
  • the fourth preset duration ranges from 12 to 20 minutes.
  • the third preset duration may be 15 minutes and 20 minutes.
  • the protein content of the glutinous rice in the present embodiment is greater than the preset protein content, the protein content of the glutinous rice is high, the presence of protein and disulfide bonds limits the binding of starch to water, and the binding of protein and water molecules to the periphery of the starch granule and endosperm cells.
  • the coating layer causes the hardness of the rice to increase after the rice is cooked. Therefore, the glutinous rice is subjected to cooking for the fourth predetermined period of time, and the heating period is increased to promote the expansion of the rice grains to reduce the hardness of the rice and soften the rice grains.
  • the heating body of the rice cooker when the temperature reaches the third preset temperature, maintaining the temperature of the rice cooker at a third preset temperature for a fourth preset time period, specifically, When the third preset temperature is stopped, the heating is stopped, and then the current temperature of the rice cooker is detected in real time.
  • the detected current temperature is not within the range of the third preset temperature, for example, the current temperature is lower than the lowest temperature of the third preset temperature range.
  • heating the heating body of the rice cooker at a third preset heating power to bring the temperature of the rice cooker to a third preset temperature, and performing the above process cyclically until the temperature is maintained at the third preset temperature
  • the duration reaches the fourth predetermined duration.
  • the heating body of the rice cooker can also be controlled to be heated by other heating power.
  • the risotto stage includes: maintaining the temperature of the rice cooker at a fourth preset temperature for a fifth preset time period when the temperature reaches a fourth preset temperature .
  • the fourth preset temperature ranges from 96 ° C to 100 ° C
  • the fifth preset duration ranges from 8 to 13 minutes.
  • the temperature when the temperature reaches the fourth preset temperature, maintaining the temperature of the rice cooker at a fourth preset temperature for a fifth preset time period, specifically, the fourth temperature is reached.
  • the temperature is preset, the heating is stopped, and then the current temperature of the rice cooker is detected in real time.
  • the heating body for controlling the rice cooker is heated by a fourth preset heating power to bring the temperature of the rice cooker to a fourth preset temperature, and the above-mentioned flow is performed cyclically until the temperature is maintained at the fourth preset temperature for a period of time
  • the fifth preset duration of course, when the current temperature is lower than the lowest temperature of the fourth preset temperature range, the heating body of the rice cooker may also be controlled to be heated by other heating power, wherein the fourth preset heating power may be The first preset heating power or the third preset heating power is the same.
  • the cooking process ends when the duration of the temperature maintained at the fourth preset temperature reaches the fifth predetermined duration. Since the protein content of the glutinous rice in the present embodiment is greater than the preset protein content, the protein content of the glutinous rice is high, and the high protein content causes the rice to be easily aged, so the risotto phase time should not be too long.
  • the rice cooker control method of the rice cooker according to the embodiment is heated by the first predetermined heating power by controlling the heating body of the rice cooker to raise the temperature of the rice cooker to a first preset temperature, and then reach the temperature at the temperature
  • the temperature of the rice cooker is maintained at the first preset temperature for a first preset time period, so that the glutinous rice having an amylose content and a protein content greater than a preset protein content can be in the first pre-predetermined temperature
  • Fully absorb water at a reasonable temperature within a certain period of time avoiding the phenomenon that the amylose content is less than or equal to the preset amylose content and the protein content is greater than the preset protein content, resulting in the presence of rice due to insufficient water absorption.
  • the water absorption efficiency of the glutinous rice makes the taste of the rice soft, which in turn improves the taste of the rice.
  • the boiling phase includes:
  • Step S321 controlling the heating body to be heated by a second preset heating power, so that the temperature rises to a second preset temperature within a second preset time period;
  • the second preset duration ranges from 2 to 3 minutes, and the second preset temperature ranges from 120 ° C to 130 ° C.
  • the second preset duration is 3 minutes
  • the second preset The temperature is set to 125 ° C, 130 ° C, and the like. It should be emphasized that in order to quickly raise the temperature of the rice cooker to the second preset temperature, the second preset heating power is greater than the first preset heating power.
  • the heating body when the duration of the temperature maintained at the third preset temperature reaches a fourth preset duration, the heating body is controlled to be heated by the second preset heating power, so that the temperature is in the second pre-
  • the amylose content of the glutinous rice is lower than or equal to the preset amylose content, and the glutinous rice has a low amylose content and a high amylopectin content, and the amylopectin Excessive dissolution easily leads to high viscosity of the rice. Therefore, by increasing the rate of the heating stage, reducing the heat in the boiling stage, and increasing the heat in the boiling stage, the rice core is ripe and the excessive gelatinization is prevented to cause the rice to be too soft.
  • Step S322 when the temperature reaches the second preset temperature, the heating is stopped.
  • the heating is stopped to cool the temperature of the rice cooker.
  • the rice cooker control method of the rice cooker according to the embodiment is heated by the second preset heating power by controlling the heating body to raise the temperature to a second preset temperature within a second preset time period, and then When the temperature reaches the second preset temperature, the heating is stopped, and the temperature is raised to the second preset temperature within the second predetermined time period, the temperature of the heating phase is increased, the heating time is reduced, and the heat in the boiling phase is reduced.
  • the rice core of the glutinous rice which ensures that the amylose content is less than or equal to the preset amylose content is ripe and prevents excessive gelatinization, resulting in the rice being too soft.
  • a ninth embodiment of the rice cooker control method of the rice cooker of the present invention is proposed based on the seventh embodiment.
  • the risotto phase includes:
  • Step S331 when the duration of the fourth preset temperature is maintained to reach a sixth preset duration, the heating body of the rice cooker is controlled to be heated by the sixth heating power within a seventh preset period of time;
  • the sixth preset duration is less than the fifth preset duration
  • the seventh preset duration is less than the fifth preset duration
  • the sixth preset duration is in the range of 2 to 4 minutes.
  • the seventh preset duration is in the range of 3 to 4 minutes, and preferably, the seventh preset duration is 3 minutes.
  • the heating body of the rice cooker is controlled to be heated by the sixth heating power for a predetermined period of time to achieve rice. Make up the sputum, and then stimulate the release of aroma components to improve the smell and taste of the rice.
  • Step S332 when the temperature reaches the fourth preset temperature, maintaining the temperature of the rice cooker at a fourth preset temperature within an eighth preset time period, wherein the sixth preset duration and the seventh preset The sum of the duration and the eighth preset duration is the fifth preset duration.
  • the eighth preset duration is in the range of 2 to 8 minutes, and the sum of the sixth preset duration, the seventh preset duration, and the eighth preset duration is the fifth preset duration.
  • the rice cooker control method of the rice cooker controls the heating body of the rice cooker to be sixth in the seventh preset time period by maintaining the sixth preset time length when the duration of the fourth preset temperature is maintained. Heating power heating, then, when the temperature reaches the fourth preset temperature, maintaining the temperature of the rice cooker at a fourth preset temperature for an eighth preset time period, and controlling the rice cooker by a seventh preset time period.
  • the heating body is heated by the sixth heating power to realize the glutinous rice supplement, so that the moisture distribution of the rice is balanced and the aroma component of the glutinous rice is released, thereby improving the smell and taste of the rice.
  • the present invention further provides a seventh embodiment of a rice cooker, i.e., a rice cooker.
  • the rice cooker comprises: a water absorption module, a heating module, a heating module, a boiling module, and a risotto module; wherein, the amylose content of the glutinous rice in the rice cooker is less than or equal to a preset amylose content and protein When the content is greater than the preset protein content, the water absorbing module includes:
  • a heating control unit for controlling the heating body of the rice cooker to be heated by a first preset heating power to raise the temperature of the rice cooker to a first preset temperature, wherein the first preset temperature ranges from 20 °C ⁇ 50°C;
  • the first preset heating power can be reasonably set according to requirements. Specifically, the first preset heating power can be set according to the first preset temperature; by setting the first preset temperature range to 20 ° C. 50 ° C, to ensure that the rice grains of glutinous rice absorb enough water to improve the taste of rice. It should be emphasized that the range of the first preset temperature can also be set to 20 ° C ⁇ 30 ° C, 30 ° C ⁇ 40 ° C, 35 ° C ⁇ 45 ° C and so on.
  • the heating control unit controls the heating body of the rice cooker to be the first preset
  • the heating power is heated to raise the temperature of the rice cooker to a first predetermined temperature so that the rice grains of the glutinous rice can sufficiently absorb water.
  • the rice cooker can determine the type of the rice by obtaining the shape of the rice, that is, determining whether the rice is glutinous rice by obtaining the shape of the rice, and then the rice cooker can detect the protein content and the amylose content of the rice through the detection module, or the user can
  • the rice type, protein content, amylose content, etc. are input through the control panel of the rice cooker.
  • corresponding buttons can be set on the control panel of the rice cooker, for example, a glutinous rice option button. Because the taste of rice is mainly determined by the cooking process, the protein content and amylose content of rice are the main factors affecting the cooking process. If cooking in the same way, there is no guarantee that rice with different protein content and amylose content will be guaranteed.
  • the corresponding cooking control method can make the rice with different protein content and amylose content have a good taste.
  • the preset amylose content and the preset protein content can be reasonably set according to the demand, since the amylose content of the glutinous rice is generally 10% to 20%, and the protein content of the glutinous rice is generally 4% to 12%. Therefore, the preset amylose content can be set to 15% and the preset protein content can be set to 8%.
  • a temperature maintaining unit configured to maintain a temperature of the rice cooker at the first preset temperature for a first preset time period when the temperature reaches a first preset temperature, wherein the first preset time length
  • the range is 21 to 60 minutes.
  • the range of the first preset time length is Set to 21 ⁇ 60 minutes, it should be emphasized that the range of the first preset duration can also be set to 21 ⁇ 30 minutes, 30 ⁇ 40 minutes, 30 ⁇ 50 minutes, etc.
  • the temperature of the rice cooker when it is detected that the temperature of the rice cooker reaches the first preset temperature, the temperature of the rice cooker is maintained at the first preset temperature for a first preset time period, specifically, the temperature may reach At a preset temperature, heating is stopped, and then the current temperature of the rice cooker is detected in real time, when the detected current temperature is not within the range of the first preset temperature, for example, when the current temperature is lower than the lowest temperature of the first preset temperature range Heating the heating body of the rice cooker at a first predetermined heating power to bring the temperature of the rice cooker to a first preset temperature, and performing the above-mentioned process cyclically until the temperature is maintained at the first preset temperature The first preset duration is reached.
  • the heating body of the rice cooker may be controlled to be heated by other heating power.
  • the temperature of the rice cooker is maintained at the first preset temperature by the temperature maintaining unit for a first preset time period, so as to ensure the rice grain of the glutinous rice with the protein content greater than the preset protein content and the rice core of the rice grain. All of them can absorb water sufficiently, so that the glutinous rice is easy to be gelatinized during the boiling process, thereby making the taste of the rice soft and improving the taste of the rice.
  • a temperature increasing module is configured to control the heating body to be heated by a third preset heating power to raise the temperature to a third preset within a third preset time period. temperature.
  • the third preset duration ranges from 2 to 4 minutes, and the third preset temperature ranges from 95 ° C to 105 ° C.
  • the third preset duration is 3 minutes and the third preset temperature is 100 °C.
  • the third preset heating power can be appropriately set according to requirements. Specifically, the first preset heating power can be set according to the third preset temperature; the third preset heating power is greater than the first preset heating power to make the temperature It rises to a third preset temperature within a third preset time period.
  • the heating body is controlled to be heated by the third preset heating power by the temperature increasing module, so that the temperature rises to a third preset temperature within a third preset time period, compared with the existing rice cooker,
  • the examples increase the temperature rise rate to rapidly raise the rice water to prevent the starch granules from being eluted and the surface pre-gelatinized, resulting in soft agglomeration on the surface of the rice grains.
  • the heating module is configured to maintain the temperature of the rice cooker in the third preset time period when the temperature reaches the third preset temperature.
  • the preset temperature, wherein the fourth preset duration ranges from 12 to 20 minutes.
  • the fourth preset duration ranges from 12 to 20 minutes.
  • the third preset duration may be 15 minutes and 20 minutes.
  • the protein content of the glutinous rice in the present embodiment is greater than the preset protein content, the protein content of the glutinous rice is high, the presence of protein and disulfide bonds limits the binding of starch to water, and the binding of protein and water molecules to the periphery of the starch granule and endosperm cells.
  • the coating layer causes the hardness of the rice to increase after the rice is cooked. Therefore, the glutinous rice is subjected to cooking for the fourth predetermined period of time, and the heating period is increased to promote the expansion of the rice grains to reduce the hardness of the rice and soften the rice grains.
  • the heating module maintains the temperature of the rice cooker at a third preset temperature for a fourth preset time period, specifically including: reaching the temperature At the third preset temperature, the heating is stopped, and then the current temperature of the rice cooker is detected in real time.
  • the detected current temperature is not within the range of the third preset temperature, for example, the current temperature is less than the range of the third preset temperature.
  • the heating body that controls the rice cooker is heated at a third predetermined heating power to bring the temperature of the rice cooker to a third preset temperature, and the above process is performed cyclically until the temperature is maintained at the third preset
  • the duration of the temperature reaches a fourth predetermined period of time.
  • the heating body of the rice cooker may be controlled to be heated by other heating power.
  • the risotto module is configured to maintain the temperature of the rice cooker at a fourth preset for a fifth preset time period when the temperature reaches a fourth preset temperature. temperature.
  • the fourth preset temperature ranges from 96 ° C to 100 ° C
  • the fifth preset duration ranges from 8 to 13 minutes.
  • the risotto module maintains the temperature of the rice cooker at a fourth preset temperature for a fifth preset time period, and specifically includes: at the temperature reaching When the fourth preset temperature is described, the heating is stopped, and then the current temperature of the rice cooker is detected in real time. When the detected current temperature is not within the range of the fourth preset temperature, for example, the current temperature is lower than the fourth preset temperature range.
  • the heating body controlling the rice cooker is heated at a fourth predetermined heating power to bring the temperature of the rice cooker to a fourth preset temperature, and the above-described flow is performed cyclically until the temperature is maintained at the fourth preset temperature The duration of the fifth preset time period is reached.
  • the heating body of the rice cooker can also be controlled to be heated by other heating power, wherein the fourth preset heating The power may be the same as the first preset heating power or the third preset heating power.
  • the cooking process ends when the duration of the temperature maintained at the fourth preset temperature reaches the fifth predetermined duration. Since the protein content of the glutinous rice is greater than the preset protein content, the protein content of the glutinous rice is high, and the high protein content causes the rice to age easily, so the risotto phase should not be too long.
  • the rice cooker proposed in the embodiment is configured to control the heating body of the rice cooker to be heated by a first preset heating power by a heating control unit to raise the temperature of the rice cooker to a first preset temperature, and then reach the first temperature at the temperature.
  • the temperature maintaining unit maintains the temperature of the rice cooker at the first preset temperature for a first preset time period, such that the amylose content is less than or equal to the preset amylose content and the protein content is greater than the pre-predetermined temperature.
  • the protein content of glutinous rice can be fully absorbed in the first preset time period and at a reasonable temperature, avoiding the glutinous rice whose amylose content is less than or equal to the preset amylose content and the protein content is greater than the preset protein content. Adequate, the phenomenon of rice is sandwiched, the water absorption efficiency of the glutinous rice is improved, and the taste of the rice is softened, thereby improving the taste of the rice.
  • the boiling module includes:
  • a first heating control unit configured to control the heating body to be heated by a second preset heating power, so that the temperature rises to a second preset temperature within a second predetermined time period
  • the second preset duration ranges from 2 to 3 minutes, and the second preset temperature ranges from 120 ° C to 130 ° C.
  • the second preset duration is 3 minutes
  • the second preset The temperature is set to 125 ° C, 130 ° C, and the like. It should be emphasized that in order to quickly raise the temperature of the rice cooker to the second preset temperature, the second preset heating power is greater than the first preset heating power.
  • the first heating control unit controls the heating body to be heated by the second preset heating power, so that the The temperature rises to the second preset temperature within the second predetermined period of time. Since the amylose content of the glutinous rice in the embodiment is less than or equal to the preset amylose content, the amylose content of the glutinous rice is low and the amylopectin content is low. High, too much amylopectin dissolution tends to cause the rice to be sticky. Therefore, by increasing the rate of the heating stage, reducing the heat in the boiling stage, and increasing the heat in the boiling stage, the rice core is ripe and the excessive gelatinization is prevented to cause the rice to be too soft.
  • a stopping unit configured to stop heating when the temperature reaches the second preset temperature.
  • the stopping unit stops heating to lower the temperature of the rice cooker.
  • the heating body is controlled by the first heating control unit to be heated by the second preset heating power, so that the temperature rises to the second preset temperature within the second predetermined time period, and then When the temperature reaches the second preset temperature, the stopping unit stops heating, and by increasing the temperature to the second preset temperature within the second predetermined time period, the temperature rising phase rate is increased to reduce the heating time and reduce the heat in the boiling stage.
  • the rice core of the glutinous rice which ensures that the amylose content is less than or equal to the preset amylose content is ripe and prevents excessive gelatinization, thereby causing the rice to be too soft.
  • the risotto module comprises:
  • a second heating control unit configured to control the heating body of the rice cooker to be heated by a sixth heating power during a seventh preset time period when the duration of the fourth preset temperature is maintained to reach a sixth preset time length;
  • the sixth preset duration is less than the fifth preset duration
  • the seventh preset duration is less than the fifth preset duration
  • the sixth preset duration is in the range of 2 to 4 minutes.
  • the seventh preset duration is in the range of 3 to 4 minutes, and preferably, the seventh preset duration is 3 minutes.
  • the second heating control unit controls the heating body of the rice cooker to be heated by the sixth heating power for a seventh preset time period. In order to achieve the supplement of rice, and then stimulate the release of aroma components, improve the smell and taste of rice.
  • a maintaining unit configured to maintain a temperature of the rice cooker at a fourth preset temperature for an eighth preset time period when the temperature reaches a fourth preset temperature, wherein the sixth preset duration and the seventh The sum of the preset duration and the eighth preset duration is the fifth preset duration.
  • the eighth preset duration is in the range of 2 to 8 minutes, and the sum of the sixth preset duration, the seventh preset duration, and the eighth preset duration is the fifth preset duration.
  • the rice cooker control method of the rice cooker according to the embodiment when the duration of the fourth preset temperature is maintained to reach a sixth preset time length, the second heating control unit controls the rice cooker for a seventh preset time period.
  • the heating body is heated by the sixth heating power, and then when the temperature reaches the fourth preset temperature, the maintaining unit maintains the temperature of the rice cooker at the fourth preset temperature for the eighth preset time period, and passes the seventh preset
  • the heating body that controls the rice cooker in the length of time is heated by the sixth heating power to achieve the glutinous rice supplement, so that the moisture distribution of the rice is balanced and the aroma component of the glutinous rice is released, thereby improving the smell and taste of the rice.
  • the present invention provides a rice cooking control method of a rice cooker, that is, a tenth embodiment of a rice cooker control method.
  • Fig. 8 is a schematic diagram showing the temperature change curve of each rice cooking stage in another embodiment of the rice cooker control method of the rice cooker of the present invention.
  • the rice cooker control method comprises: a water absorption stage, a heating stage, a heating stage, a boiling stage and a risotto stage; wherein the amylose content of the rice in the rice cooker is greater than a preset linear chain;
  • the water absorption phase comprises:
  • Step S411 the heating body that controls the rice cooker is heated by a first preset heating power to raise the temperature of the rice cooker to a first preset temperature, wherein the first preset temperature ranges from 50 ° C. 80 ° C;
  • the first preset heating power can be reasonably set according to requirements. Specifically, the first preset heating power can be set according to the first preset temperature; by setting the range of the first preset temperature to 50 ° C. 80 ° C, to ensure that the rice grains of glutinous rice absorb enough water to improve the taste of rice. It should be emphasized that the range of the first preset temperature can also be set to 70 ° C ⁇ 80 ° C, 65 ° C ⁇ 80 ° C, 65 ° C ⁇ 70 ° C.
  • the heating body controlling the rice cooker is heated by the first preset heating power to The temperature of the rice cooker is raised to a first preset temperature to enable the rice grains of the glutinous rice to absorb water sufficiently.
  • the type of the rice is detected/obtained, and when the rice is glutinous rice, the protein content, amylose content, etc. of the rice are obtained.
  • the obtained amylose content is greater than the preset amylose content and the protein content is greater than the preset protein content, that is, the amylose content of the glutinous rice is greater than the preset amylose content, and the protein content of the glutinous rice is greater than the pre- When the protein content is set, the above rice cooking control is performed.
  • the rice cooker can determine the type of the rice by obtaining the shape of the rice, that is, determining whether the rice is glutinous rice by obtaining the shape of the rice, and then the rice cooker can detect the protein content and the amylose content of the rice through the detection module, or the user can
  • the rice type, protein content, amylose content, etc. are input through the control panel of the rice cooker.
  • corresponding buttons can be set on the control panel of the rice cooker, for example, a glutinous rice option button. Because the taste of rice is mainly determined by the cooking process, the protein content and amylose content of rice are the main factors affecting the cooking process. If cooking in the same way, there is no guarantee that rice with different protein content and amylose content will be guaranteed.
  • the corresponding cooking control method can make the rice with different protein content and amylose content have a good taste.
  • the preset amylose content and the preset protein content can be reasonably set according to the demand, since the amylose content of the glutinous rice is generally 10% to 20%, and the protein content of the glutinous rice is generally 4% to 12%. Therefore, the preset amylose content can be set to 15% and the preset protein content can be set to 8%.
  • Step S412 when the temperature reaches the first preset temperature, maintaining the temperature of the rice cooker at the first preset temperature for a first preset time period, wherein the first preset duration is in a range of 21 ⁇ 60 minutes.
  • the range of the first preset time length is Set to 21 ⁇ 60 minutes, it should be emphasized that the range of the first preset duration can also be set to 21 ⁇ 30 minutes, 30 ⁇ 40 minutes, 30 ⁇ 50 minutes, etc.
  • the temperature of the rice cooker when it is detected that the temperature of the rice cooker reaches the first preset temperature, the temperature of the rice cooker is maintained at the first preset temperature for a first preset time period, specifically, the temperature may reach At a preset temperature, heating is stopped, and then the current temperature of the rice cooker is detected in real time, when the detected current temperature is not within the range of the first preset temperature, for example, when the current temperature is lower than the lowest temperature of the first preset temperature range Heating the heating body of the rice cooker at a first predetermined heating power to bring the temperature of the rice cooker to a first preset temperature, and performing the above-mentioned process cyclically until the temperature is maintained at the first preset temperature The first preset duration is reached.
  • the heating body of the rice cooker may be controlled to be heated by other heating power.
  • the temperature of the rice cooker is maintained at the first preset temperature within a first preset time period, so as to ensure that the rice grain of the glutinous rice having a protein content greater than a preset protein content and the rice core of the rice grain are capable of absorbing water.
  • the glutinous rice is easy to gelatinize during the boiling process, which makes the rice soft and hard, the taste is soft, and the taste of the rice is improved.
  • the temperature increasing phase includes: controlling the heating body to be heated by a third preset heating power to raise the temperature to a third preset temperature within a third preset time period. .
  • the third preset duration ranges from 5 to 6 minutes, and the third preset temperature ranges from 95 ° C to 105 ° C.
  • the third preset duration is 6 minutes and the third preset temperature is 100 °C.
  • the third preset heating power can be appropriately set according to requirements. Specifically, the first preset heating power can be set according to the third preset temperature; the third preset heating power is greater than the first preset heating power to make the temperature It rises to a third preset temperature within a third preset time period.
  • the heating body is heated by a third preset heating power to raise the temperature to a third preset temperature within a third preset time period, compared with the existing rice cooker, the embodiment
  • a third preset heating power to raise the temperature to a third preset temperature within a third preset time period, compared with the existing rice cooker, the embodiment
  • the heating phase includes: maintaining the temperature of the rice cooker in a third pre-predetermined period for a fourth preset time period when the temperature reaches the third preset temperature The temperature is set, wherein the fourth preset duration ranges from 12 to 20 minutes.
  • the fourth preset duration ranges from 12 to 20 minutes.
  • the third preset duration may be 15 minutes and 20 minutes.
  • the protein content of the glutinous rice in the present embodiment is greater than the preset protein content, the protein content of the glutinous rice is high, the presence of protein and disulfide bonds limits the binding of starch to water, and the binding of protein and water molecules to the periphery of the starch granule and endosperm cells.
  • the coating layer causes the hardness of the rice to increase after the rice is cooked. Therefore, the glutinous rice is subjected to cooking for the fourth predetermined period of time, and the heating period is increased to promote the expansion of the rice grains to reduce the hardness of the rice and soften the rice grains.
  • the heating body of the rice cooker when the temperature reaches the third preset temperature, maintaining the temperature of the rice cooker at a third preset temperature for a fourth preset time period, specifically, When the third preset temperature is stopped, the heating is stopped, and then the current temperature of the rice cooker is detected in real time.
  • the detected current temperature is not within the range of the third preset temperature, for example, the current temperature is lower than the lowest temperature of the third preset temperature range.
  • heating the heating body of the rice cooker at a third preset heating power to bring the temperature of the rice cooker to a third preset temperature, and performing the above process cyclically until the temperature is maintained at the third preset temperature
  • the duration reaches the fourth predetermined duration.
  • the heating body of the rice cooker can also be controlled to be heated by other heating power.
  • the risotto stage includes: maintaining the temperature of the rice cooker at a fourth preset temperature for a fifth preset time period when the temperature reaches a fourth preset temperature .
  • the fourth preset temperature ranges from 96 ° C to 100 ° C
  • the fifth preset duration ranges from 8 to 13 minutes.
  • the temperature when the temperature reaches the fourth preset temperature, maintaining the temperature of the rice cooker at a fourth preset temperature for a fifth preset time period, specifically, the fourth temperature is reached.
  • the temperature is preset, the heating is stopped, and then the current temperature of the rice cooker is detected in real time.
  • the heating body for controlling the rice cooker is heated by a fourth preset heating power to bring the temperature of the rice cooker to a fourth preset temperature, and the above-mentioned flow is performed cyclically until the temperature is maintained at the fourth preset temperature for a period of time
  • the fifth preset duration of course, when the current temperature is lower than the lowest temperature of the fourth preset temperature range, the heating body of the rice cooker may also be controlled to be heated by other heating power, wherein the fourth preset heating power may be The first preset heating power or the third preset heating power is the same.
  • the cooking process ends when the duration of the temperature maintained at the fourth preset temperature reaches the fifth predetermined duration. Since the protein content of the glutinous rice in the present embodiment is greater than the preset protein content, the protein content of the glutinous rice is high, and the high protein content causes the rice to be easily aged, so the risotto phase time should not be too long.
  • the rice cooker control method of the rice cooker according to the embodiment is heated by the first predetermined heating power by controlling the heating body of the rice cooker to raise the temperature of the rice cooker to a first preset temperature, and then reach the temperature at the temperature Maintaining, at a first preset temperature, the temperature of the rice cooker at the first predetermined temperature for a first predetermined time period, such that the amylose content is greater than a preset amylose content and the protein content is greater than a predetermined protein content
  • the glutinous rice can fully absorb water at a reasonable temperature for a predetermined period of time, avoiding the presence of rice due to insufficient water absorption of glutinous rice having an amylose content greater than the preset amylose content and a protein content greater than the preset protein content.
  • the phenomenon of sandwiching improves the water absorption efficiency of the glutinous rice, making the taste of the rice soft, thereby improving the taste of the rice.
  • the boiling phase comprises:
  • Step S421 controlling the heating body to be heated by a second preset heating power, so that the temperature rises to a second preset temperature within a second preset time period;
  • the second preset duration ranges from 4 to 5 minutes, and the second preset temperature ranges from 130 ° C to 145 ° C.
  • the second preset duration is 5 minutes
  • the second preset The temperature is set to 135 ° C, 140 ° C, and the like. It should be emphasized that in order to quickly raise the temperature of the rice cooker to the second preset temperature, the second preset heating power is greater than the first preset heating power.
  • the heating body when the duration of the temperature maintained at the third preset temperature reaches a fourth preset duration, the heating body is controlled to be heated by the second preset heating power, so that the temperature is in the second pre-
  • the amylose content of the glutinous rice is higher than the preset amylose content, the amylose content of the glutinous rice is high, the amylopectin content is low, and the colloidal strength after gelatinization Large, rice is less sticky, so by raising the temperature to a second preset temperature for a second predetermined period of time, the heating rate is lowered to extend the heating time, and the heat in the boiling stage is increased to ensure that the rice core is ripe and the peak is increased.
  • the temperature is to ensure that sufficient heat buildup causes the starch granules to rupture and the rice to become sticky.
  • Step S422 when the temperature reaches the second preset temperature, the heating is stopped.
  • the heating is stopped to cool the temperature of the rice cooker.
  • the rice cooker control method of the rice cooker according to the embodiment is heated by the second preset heating power by controlling the heating body to raise the temperature to a second preset temperature within a second preset time period, and then When the temperature reaches the second preset temperature, the heating is stopped, and the temperature is raised to the second preset temperature within the second predetermined time period, the heating rate is decreased, the heating time is prolonged, and the heat in the boiling stage is increased to ensure the heating.
  • the rice core with the amylose content greater than the preset amylose content is well cooked.
  • the risotto phase comprises:
  • Step S431 when the duration of the fourth preset temperature is maintained to reach a sixth preset duration, the heating body of the rice cooker is controlled to be heated by the sixth heating power for a seventh preset period of time;
  • the sixth preset duration is less than the fifth preset duration
  • the seventh preset duration is less than the fifth preset duration
  • the sixth preset duration is in the range of 2 to 4 minutes.
  • the seventh preset duration is in the range of 3 to 4 minutes, and preferably, the seventh preset duration is 3 minutes.
  • the heating body of the rice cooker is controlled to be heated by the sixth heating power for a predetermined period of time to achieve rice. Make up the sputum, and then stimulate the release of aroma components to improve the smell and taste of the rice.
  • Step S432 when the temperature reaches the fourth preset temperature, maintaining the temperature of the rice cooker at a fourth preset temperature within an eighth preset time period, wherein the sixth preset duration and the seventh preset The sum of the duration and the eighth preset duration is the fifth preset duration.
  • the eighth preset duration is in the range of 2 to 8 minutes, and the sum of the sixth preset duration, the seventh preset duration, and the eighth preset duration is the fifth preset duration.
  • the rice cooker control method of the rice cooker controls the heating body of the rice cooker to be sixth in the seventh preset time period by maintaining the sixth preset time length when the duration of the fourth preset temperature is maintained. Heating power heating, then, when the temperature reaches the fourth preset temperature, maintaining the temperature of the rice cooker at a fourth preset temperature for an eighth preset time period, and controlling the rice cooker by a seventh preset time period.
  • the heating body is heated by the sixth heating power to realize the glutinous rice supplement, so that the moisture distribution of the rice is balanced and the aroma component of the glutinous rice is released, thereby improving the smell and taste of the rice.
  • the present invention further provides a tenth embodiment of a rice cooker, that is, a rice cooker.
  • the rice cooker comprises: a water absorption module, a heating module, a heating module, a boiling module, and a risotto module; wherein, the amylose content of the glutinous rice in the rice cooker is greater than a preset amylose content and the protein content is greater than When the protein content is preset, the water absorbing module includes:
  • a heating control unit for controlling the heating body of the rice cooker to be heated by a first preset heating power to raise the temperature of the rice cooker to a first preset temperature, wherein the first preset temperature ranges from 50 °C ⁇ 80°C;
  • the first preset heating power can be reasonably set according to requirements. Specifically, the first preset heating power can be set according to the first preset temperature; by setting the range of the first preset temperature to 50 ° C. 80 ° C, to ensure that the rice grains of glutinous rice absorb enough water to improve the taste of rice. It should be emphasized that the range of the first preset temperature can also be set to 70 ° C ⁇ 80 ° C, 65 ° C ⁇ 80 ° C, 65 ° C ⁇ 70 ° C.
  • the heating control unit controls the heating body of the rice cooker to have a first preset heating power. Heating is performed to raise the temperature of the rice cooker to a first predetermined temperature so that the rice grains of the glutinous rice can sufficiently absorb water.
  • the type of the rice is detected/obtained, and when the rice is glutinous rice, the protein content, amylose content, etc. of the rice are obtained.
  • the obtained amylose content is greater than the preset amylose content and the protein content is greater than the preset protein content, that is, the amylose content of the glutinous rice is greater than the preset amylose content, and the protein content of the glutinous rice is greater than the pre- When the protein content is set, the above rice cooking control is performed.
  • the rice cooker can determine the type of the rice by obtaining the shape of the rice, that is, determining whether the rice is glutinous rice by obtaining the shape of the rice, and then the rice cooker can detect the protein content and the amylose content of the rice through the detection module, or the user can
  • the rice type, protein content, amylose content, etc. are input through the control panel of the rice cooker.
  • corresponding buttons can be set on the control panel of the rice cooker, for example, a glutinous rice option button. Because the taste of rice is mainly determined by the cooking process, the protein content and amylose content of rice are the main factors affecting the cooking process. If cooking in the same way, there is no guarantee that rice with different protein content and amylose content will be guaranteed.
  • the corresponding cooking control method can make the rice with different protein content and amylose content have a good taste.
  • the preset amylose content and the preset protein content can be reasonably set according to the demand, since the amylose content of the glutinous rice is generally 10% to 20%, and the protein content of the glutinous rice is generally 4% to 12%. Therefore, the preset amylose content can be set to 15% and the preset protein content can be set to 8%.
  • a temperature maintaining unit configured to maintain a temperature of the rice cooker at the first preset temperature for a first preset time period when the temperature reaches a first preset temperature, wherein the first preset time length
  • the range is 21 to 60 minutes.
  • the range of the first preset time length is Set to 21 ⁇ 60 minutes, it should be emphasized that the range of the first preset duration can also be set to 21 ⁇ 30 minutes, 30 ⁇ 40 minutes, 30 ⁇ 50 minutes, etc.
  • the temperature of the rice cooker when it is detected that the temperature of the rice cooker reaches the first preset temperature, the temperature of the rice cooker is maintained at the first preset temperature for a first preset time period, specifically, the temperature may reach At a preset temperature, heating is stopped, and then the current temperature of the rice cooker is detected in real time, when the detected current temperature is not within the range of the first preset temperature, for example, when the current temperature is lower than the lowest temperature of the first preset temperature range Heating the heating body of the rice cooker at a first predetermined heating power to bring the temperature of the rice cooker to a first preset temperature, and performing the above-mentioned process cyclically until the temperature is maintained at the first preset temperature The first preset duration is reached.
  • the heating body of the rice cooker may be controlled to be heated by other heating power.
  • the temperature of the rice cooker is maintained at the first preset temperature by the temperature maintaining unit 412 for a first preset time period to ensure that the rice content of the rice with a protein content greater than a preset protein content and the rice of the rice grain
  • the cores are all capable of absorbing water sufficiently, so that the glutinous rice is easily gelatinized during the boiling process, thereby making the taste of the rice soft and improving the taste of the rice.
  • a temperature increasing module is configured to control the heating body to be heated by a third preset heating power to raise the temperature to a third preset within a third preset time period. temperature.
  • the third preset duration ranges from 5 to 6 minutes, and the third preset temperature ranges from 95 ° C to 105 ° C.
  • the third preset duration is 6 minutes and the third preset temperature is 100 °C.
  • the third preset heating power can be appropriately set according to requirements. Specifically, the first preset heating power can be set according to the third preset temperature; the third preset heating power is greater than the first preset heating power to make the temperature It rises to a third preset temperature within a third preset time period.
  • the heating body is controlled to be heated by the third preset heating power by the temperature increasing module, so that the temperature rises to a third preset temperature within a third preset time period, compared with the existing rice cooker,
  • the embodiment promotes the uniform transfer of heat between the components of the rice grains by reducing the temperature rise rate of the rice water to ensure uniform gelatinization of the rice grains from the outside to the inside.
  • the heating module is configured to maintain the temperature of the rice cooker in the third preset time period when the temperature reaches the third preset temperature.
  • the preset temperature, wherein the fourth preset duration ranges from 12 to 20 minutes.
  • the fourth preset duration ranges from 12 to 20 minutes.
  • the third preset duration may be 15 minutes and 20 minutes.
  • the protein content of the glutinous rice in the present embodiment is greater than the preset protein content, the protein content of the glutinous rice is high, the presence of protein and disulfide bonds limits the binding of starch to water, and the binding of protein and water molecules to the periphery of the starch granule and endosperm cells.
  • the coating layer causes the hardness of the rice to increase after the rice is cooked. Therefore, the glutinous rice is subjected to cooking for the fourth predetermined period of time, and the heating period is increased to promote the expansion of the rice grains to reduce the hardness of the rice and soften the rice grains.
  • the heating module maintains the temperature of the rice cooker at a third preset temperature for a fourth preset time period, specifically including: reaching the temperature At the third preset temperature, the heating is stopped, and then the current temperature of the rice cooker is detected in real time.
  • the detected current temperature is not within the range of the third preset temperature, for example, the current temperature is less than the range of the third preset temperature.
  • the heating body that controls the rice cooker is heated at a third predetermined heating power to bring the temperature of the rice cooker to a third preset temperature, and the above process is performed cyclically until the temperature is maintained at the third preset
  • the duration of the temperature reaches a fourth predetermined period of time.
  • the heating body of the rice cooker may be controlled to be heated by other heating power.
  • the risotto module is configured to maintain the temperature of the rice cooker at a fourth preset for a fifth preset time period when the temperature reaches a fourth preset temperature. temperature.
  • the fourth preset temperature ranges from 96 ° C to 100 ° C
  • the fifth preset duration ranges from 8 to 13 minutes.
  • the risotto module maintains the temperature of the rice cooker at a fourth preset temperature for a fifth preset time period, and specifically includes: at the temperature reaching When the fourth preset temperature is described, the heating is stopped, and then the current temperature of the rice cooker is detected in real time. When the detected current temperature is not within the range of the fourth preset temperature, for example, the current temperature is lower than the fourth preset temperature range.
  • the heating body controlling the rice cooker is heated at a fourth predetermined heating power to bring the temperature of the rice cooker to a fourth preset temperature, and the above-described flow is performed cyclically until the temperature is maintained at the fourth preset temperature The duration of the fifth preset time period is reached.
  • the heating body of the rice cooker can also be controlled to be heated by other heating power, wherein the fourth preset heating The power may be the same as the first preset heating power or the third preset heating power.
  • the cooking process ends when the duration of the temperature maintained at the fourth preset temperature reaches the fifth predetermined duration. Since the protein content of the glutinous rice in the present embodiment is greater than the preset protein content, the protein content of the glutinous rice is high, and the high protein content causes the rice to be easily aged, so the risotto phase time should not be too long.
  • the rice cooker proposed in the embodiment is configured to control the heating body of the rice cooker to be heated by a first preset heating power by a heating control unit to raise the temperature of the rice cooker to a first preset temperature, and then reach the first temperature at the temperature.
  • the temperature maintaining unit maintains the temperature of the rice cooker at the first preset temperature for a first preset time period, so that the amylose content is greater than the preset amylose content and the protein content is greater than the preset protein.
  • the content of glutinous rice can fully absorb water within a predetermined period of time and at a reasonable temperature, and avoids rice with amylose content greater than the preset amylose content and protein content greater than the preset protein content due to insufficient water absorption.
  • sandwiching which improves the water absorption efficiency of the glutinous rice, makes the taste of the rice soft, and thus improves the taste of the rice.
  • the boiling module includes:
  • a first heating control unit configured to control the heating body to be heated by a second preset heating power, so that the temperature rises to a second preset temperature within a second predetermined time period
  • the second preset duration ranges from 4 to 5 minutes, and the second preset temperature ranges from 130 ° C to 145 ° C.
  • the second preset duration is 5 minutes
  • the second preset The temperature is set to 135 ° C, 140 ° C, and the like. It should be emphasized that in order to quickly raise the temperature of the rice cooker to the second preset temperature, the second preset heating power is greater than the first preset heating power.
  • the first heating control unit controls the heating body to be heated by the second preset heating power, so that the The temperature rises to a second preset temperature within a second predetermined period of time. Since the amylose content of the glutinous rice in the embodiment is greater than the preset amylose content, the glutinous rice has a high amylose content and a low amylopectin content. After gelatinization, the colloid strength is large, and the rice viscosity is small. Therefore, by raising the temperature to the second preset temperature within the second predetermined period of time, the heating rate is lowered to prolong the heating time and increase the heat in the boiling stage to ensure the rice core is cooked. Penetrate and increase the peak temperature to ensure sufficient heat build-up causes the starch granules to rupture and make the rice sticky.
  • a stopping unit configured to stop heating when the temperature reaches the second preset temperature.
  • the stopping unit stops heating to lower the temperature of the rice cooker.
  • the heating body is controlled by the first heating control unit to be heated by the second preset heating power, so that the temperature rises to the second preset temperature within the second predetermined time period, and then When the temperature reaches the second preset temperature, the stopping unit stops heating, and by increasing the temperature to a second preset temperature within a second predetermined period of time, the heating rate is decreased to extend the heating time and increase the heat in the boiling stage.
  • the rice core of the glutinous rice which ensures that the amylose content is greater than the preset amylose content is ripe.
  • the risotto module comprises:
  • a second heating control unit configured to control the heating body of the rice cooker to be heated by a sixth heating power during a seventh preset time period when the duration of the fourth preset temperature is maintained to reach a sixth preset time length;
  • the sixth preset duration is less than the fifth preset duration
  • the seventh preset duration is less than the fifth preset duration
  • the sixth preset duration is in the range of 2 to 4 minutes.
  • the seventh preset duration is in the range of 3 to 4 minutes, and preferably, the seventh preset duration is 3 minutes.
  • the second heating control unit controls the heating body of the rice cooker to be heated by the sixth heating power for a seventh preset time period. In order to achieve the supplement of rice, and then stimulate the release of aroma components, improve the smell and taste of rice.
  • a maintaining unit configured to maintain a temperature of the rice cooker at a fourth preset temperature for an eighth preset time period when the temperature reaches a fourth preset temperature, wherein the sixth preset duration and the seventh The sum of the preset duration and the eighth preset duration is the fifth preset duration.
  • the eighth preset duration is in the range of 2 to 8 minutes, and the sum of the sixth preset duration, the seventh preset duration, and the eighth preset duration is the fifth preset duration.
  • the rice cooker control method of the rice cooker according to the embodiment when the duration of the fourth preset temperature is maintained to reach a sixth preset time length, the second heating control unit controls the rice cooker for a seventh preset time period.
  • the heating body is heated by the sixth heating power, and then when the temperature reaches the fourth preset temperature, the maintaining unit maintains the temperature of the rice cooker at the fourth preset temperature for the eighth preset time period, and passes the seventh preset
  • the heating body that controls the rice cooker in the length of time is heated by the sixth heating power to achieve the glutinous rice supplement, so that the moisture distribution of the rice is balanced and the aroma component of the glutinous rice is released, thereby improving the smell and taste of the rice.

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Abstract

一种电饭煲的煮饭控制方法以及一种电饭煲，其中方法包括以下煮饭阶段：吸水阶段、升温阶段、加热阶段、沸腾阶段及焖饭阶段；其中，在电饭煲内粳米的直链淀粉含量小于或等于预设直链淀粉含量且蛋白质含量小于或等于预设蛋白质含量时，吸水阶段包括：控制电饭煲的加热体以第一预设加热功率加热（S111）；在温度达到第一预设温度时，在第一预设时长内将电饭煲的温度维持在第一预设温度（S112）。通过使直链淀粉含量小于或等于预设直链淀粉含量且蛋白质含量小于或等于预设蛋白质含量的粳米能够在第一预设时长内、在合理的温度下进行充分吸水，提高了粳米的吸水效率，进而提高了米饭的口感。

Description

电饭煲的煮饭控制方法及电饭煲
技术领域
本发明涉及电饭煲技术领域，尤其涉及一种电饭煲的煮饭控制方法及电饭煲。
背景技术
目前，市场上出售的各种电脑式电饭煲，其煮饭过程均包括吸水阶段，其中，吸水阶段具体为使电饭煲的温度维持在一固定温度持续加热一段时间，以有利于米粒吸水。
大米主要包括粳米以及籼米，并且大米的蛋白质含量、直链淀粉含量均不相同。在上述吸水阶段中，在分别烹饪粳米与籼米时，若在吸水阶段中采用相同的方式进行烹饪，即维持在同一固定温度持续加热相同的时间，则无法保证蛋白质含量、直链淀粉含量不同的大米米粒均能够进行充分吸水，例如无法保证蛋白质含量低以及直链淀粉含量低的粳米、蛋白质含量低以及直链淀粉含量高的粳米、蛋白质含量高以及直链淀粉含量低的粳米或者蛋白质含量高以及直链淀粉含量高的粳米能够吸水充分，进而导致米饭存在夹生的现象。
发明内容
本发明提供一种电饭煲的煮饭控制方法及电饭煲，旨在解决现有电饭煲的煮饭过程无法保证蛋白质含量低以及直链淀粉含量低的粳米、蛋白质含量低以及直链淀粉含量高的粳米、蛋白质含量高以及直链淀粉含量低的粳米或蛋白质含量高以及直链淀粉含量高的粳米吸水充分而导致米饭存在夹生的技术问题。
为实现上述目的，本发明提供的一种电饭煲的煮饭控制方法，所述电饭煲的煮饭控制方法包括以下煮饭阶段：吸水阶段、升温阶段、加热阶段、沸腾阶段及焖饭阶段；其中，在所述电饭煲内粳米的直链淀粉含量小于或等于预设直链淀粉含量且蛋白质含量小于或等于预设蛋白质含量时，所述吸水阶段包括：
控制所述电饭煲的加热体以第一预设加热功率加热，以使所述电饭煲的温度升至第一预设温度，其中，所述第一预设温度的范围为20°C~50°C；
在所述温度达到第一预设温度时，在第一预设时长内将所述电饭煲的温度维持在所述第一预设温度，其中，所述第一预设时长的范围为5~20分钟。
本发明通过控制所述电饭煲的加热体以第一预设加热功率加热，以使所述电饭煲的温度升至第一预设温度，接着在所述温度达到第一预设温度时，在第一预设时长内将所述电饭煲的温度维持在所述第一预设温度，使得直链淀粉含量小于或等于预设直链淀粉含量且蛋白质含量小于或等于预设蛋白质含量的粳米能够在第一预设时长内、在合理的温度下进行充分吸水，避免直链淀粉含量且蛋白质含量小于或等于预设蛋白质含量的粳米因吸水不充分而导致米饭存在夹生的现象，提高了粳米的吸水效率，使得米饭软硬适中，进而提高了米饭的口感。
附图说明
图1为本发明电饭煲的煮饭控制方法第一实施例中吸水阶段的细化流程示意图；
图2为本发明电饭煲的煮饭控制方法一实施例中各个煮饭阶段的温度变化曲线示意图；
图3为本发明电饭煲的煮饭控制方法第二实施例中沸腾阶段的细化流程示意图；
图4为本发明电饭煲的煮饭控制方法第三实施例中焖饭阶段的细化流程示意图；
图5本发明电饭煲第一实施例中吸水模块的细化功能模块示意图；
图6为本发明电饭煲的煮饭控制方法另一实施例中各个煮饭阶段的温度变化曲线示意图；
图7为本发明电饭煲的煮饭控制方法又一实施例中各个煮饭阶段的温度变化曲线示意图；
图8为本发明电饭煲的煮饭控制方法再一实施例中各个煮饭阶段的温度变化曲线示意图。
本发明目的的实现、功能特点及优点将结合实施例，参照附图做进一步说明。
具体实施方式
应当理解，此处所描述的具体实施例仅仅用以解释本发明，并不用于限定本发明。
在本发明的描述中，需要理解的是，术语“上”、“下”“横向”等指示的方位或位置关系为基于附图所示的方位或位置关系，仅是为了便于描述本发明和简化描述，并不是指示或暗示所指的装置或元件必须具有特定的方位、以特定的方位构造和操作，因此不能理解为对本发明的限制。此外，术语“第一”、“第二”“第三”、“第四”“第五”、“第六”仅用于描述的目的，而不能理解指示或暗示的重要性。
为更好理解本发明，在本发明的实施例中，电饭煲包括加热体以及温度传感器，其中，加热体用于为电饭煲的底部加热，感温探头用于检测电饭煲的温度，该温度可以为电饭煲的底部温度、上部温度等，具体地，感温探头可以为温度传感器。
本发明提供一种电饭煲的煮饭控制方法。参照图1及图2，图1为本发明电饭煲的煮饭控制方法第一实施例中吸水阶段的细化流程示意图，图2为本发明电饭煲的煮饭控制方法一实施例中各个煮饭阶段的温度变化曲线示意图。
在本实施例中，该电饭煲的煮饭控制方法依次包括：吸水阶段、升温阶段、加热阶段、沸腾阶段及焖饭阶段；其中，在所述电饭煲内粳米的直链淀粉含量小于或等于预设直链淀粉含量且蛋白质含量小于或等于预设蛋白质含量时，所述吸水阶段包括：
步骤S111，控制所述电饭煲的加热体以第一预设加热功率加热，以使所述电饭煲的温度升至第一预设温度，其中，所述第一预设温度的范围为20°C~50°C；
其中，第一预设加热功率可以根据需要进行合理的设置，具体地，第一预设加热功率可以根据第一预设温度进行设置；通过将第一预设温度的范围设置为20°C~50°C，以保证粳米的米粒以及米粒的米芯均能吸水充分，提高米饭的口感。需要强调的是，第一预设温度的范围还可以设置为20°C~30°C、30°C~40°C、35°C~45°C等。
本实施例中，在检测到锅内粳米的直链淀粉含量小于或等于预设直链淀粉含量、蛋白质含量小于或等于预设蛋白质含量时，控制所述电饭煲的加热体以第一预设加热功率加热，以使所述电饭煲的温度升至第一预设温度，以使粳米的米粒能够充分吸水。
需要强调的是，在吸水阶段之前，在检测到电饭煲的锅内放入大米及水时，检测/获取该大米的种类，在该大米为粳米时，获取大米的蛋白质含量、直链淀粉含量等，在获取到的直链淀粉含量小于或等于预设直链淀粉含量且蛋白质含量小于或等于预设蛋白质含量，即所述粳米的直链淀粉含量小于或等于预设直链淀粉含量、所述粳米的蛋白质含量小于或等于预设蛋白质含量时，执行上述煮饭控制。具体地，电饭煲可以通过获取大米的形状确定该大米的种类，即通过获取大米的形状确定该大米是否为粳米，而后电饭煲能够通过检测模块检测大米的蛋白质含量、直链淀粉含量，或者，用户可以通过电饭煲的控制面板输入大米的种类、蛋白质含量、直链淀粉含量等，具体地，可以在电饭煲的控制面板设置相应的按键，例如，粳米选项按键等。由于米饭的口感主要取决于烹饪过程，而大米的蛋白质含量、直链淀粉含量则是影响烹饪过程的主要因素，若采用相同的方式烹饪，则不能保证蛋白质含量、直链淀粉含量不同的大米都能够有良好的口感，因此，根据大米的蛋白质含量、直链淀粉含量提供对应的烹饪控制方式能够尽可能的使蛋白质含量、直链淀粉含量不同的大米都能够有良好的口感。其中，预设直链淀粉含量、预设蛋白质含量可以根据需求进行合理的设定，由于粳米的直链淀粉含量范围一般为10%~20%、粳米的蛋白质含量范围一般为4%~12%，因此，可以将预设直链淀粉含量设置为15%、预设蛋白质含量设置为8%。
步骤S112，在所述温度达到第一预设温度时，在第一预设时长内将所述电饭煲的温度维持在所述第一预设温度，其中，所述第一预设时长的范围为5~20分钟。
由于本实施例粳米的蛋白质含量小于或等于预设蛋白质含量，即该粳米的蛋白质含量低，米粒的淀粉粒间间隙较大，吸水速度较快，易于吸水，因此吸水时间不宜过长，避免米饭蒸煮过软，但是，由于粳米的米粒较圆胖，米芯难于吸水，因此吸水的时间不能过短，以避免米芯吸水不充分，因此，将第一预设时长的范围设置为5~20分钟，需要强调的是，第一预设时长的范围还可以设置为5~10分钟、10~15分钟、13~18分钟等。
本实施例中，在检测到电饭煲的温度达到第一预设温度时，在第一预设时长内使所述电饭煲的温度维持在所述第一预设温度，具体地，可以在温度达到第一预设温度时，停止加热，而后实时检测电饭煲的当前温度，在检测到的当前温度不在第一预设温度的范围内时，例如，当前温度小于第一预设温度的范围的最低温度时，控制所述电饭煲的加热体以第一预设加热功率加热，以使所述电饭煲的温度达到第一预设温度，并循环执行上述流程，直至温度维持在所述第一预设温度的时长达到第一预设时长。当然，当前温度小于第一预设温度的范围的最低温度时，也可以控制所述电饭煲的加热体以其他的加热功率进行加热
本实施例中，通过在第一预设时长内将所述电饭煲的温度维持在所述第一预设温度，以保证蛋白质含量小于或等于预设蛋白质含量的粳米的米粒以及米粒的米芯均能够吸水充分，使得粳米在沸腾过程中易于糊化，进而使得米饭的口感松软，提高米饭的口感。
进一步地，在一实施例中，参照图2，升温阶段包括：控制所述加热体以第三预设加热功率加热，以使所述温度在第三预设时长内升至第三预设温度。
其中，第三预设时长的范围为2~4分钟，所述第三预设温度的范围为95°C~105°C。优选地，第三预设时长为3分钟，第三预设温度为100°C。第三预设加热功率可以根据需要进行合理的设置，具体地，第一预设加热功率可以根据第三预设温度进行设置；第三预设加热功率大于第一预设加热功率，以使温度在第三预设时长内升至第三预设温度。
本实施例中，通过控制所述加热体以第三预设加热功率加热，以使所述温度在第三预设时长内升至第三预设温度，与现有电饭煲相比，本实施例通过提高温升速率以使米水快速升温，以防止淀粉颗粒溶出而表面预先糊化、导致米粒表面粘软结块。
进一步地，在又一实施例中，参照图2，加热阶段包括：在所述温度达到所述第三预设温度时，在第四预设时长内使所述电饭煲的温度维持在第三预设温度，其中，所述第四预设时长的范围为8~12分钟。
其中，第四预设时长的范围为8~12分钟。优选地，第三预设时长可以为10分钟。
由于本实施例中粳米的蛋白质含量小于或等于预设蛋白质含量，该粳米的蛋白质含量低，蛋白质及二硫键的阻碍作用小，蛋白质与水所形成的包护层薄，同时，本实施例中粳米的直链淀粉含量小于或等于预设直链淀粉含量，该粳米的直链淀粉含量低、溶出少，糊化后胶体强度弱，因此对粳米进行第四预设时长的蒸煮，通过减少加热时间，避免米饭过软。
本实施例中，在所述温度达到所述第三预设温度时，在第四预设时长内使所述电饭煲的温度维持在第三预设温度，具体包括：在所述温度达到所述第三预设温度时，停止加热，而后实时检测电饭煲的当前温度，在检测到的当前温度不在第三预设温度的范围内时，例如，当前温度小于第三预设温度的范围的最低温度时，控制所述电饭煲的加热体以第三预设加热功率加热，以使所述电饭煲的温度达到第三预设温度，并循环执行上述流程，直至温度维持在所述第三预设温度的时长达到第四预设时长，当然，当前温度小于第三预设温度的范围的最低温度时，也可以控制所述电饭煲的加热体以其他的加热功率进行加热。
进一步地，再一实施例中，参照图2，焖饭阶段包括：在所述温度达到第四预设温度时，在第五预设时长内使所述电饭煲的温度维持在第四预设温度。
其中，第四预设温度的范围为96°C~100°C，第五预设时长的范围为13~18分钟。
本实施例中，在所述温度达到第四预设温度时，在第五预设时长内使所述电饭煲的温度维持在第四预设温度，具体包括：在所述温度达到所述第四预设温度时，停止加热，而后实时检测电饭煲的当前温度，在检测到的当前温度不在第四预设温度的范围内时，例如，当前温度小于第四预设温度的范围的最低温度时，控制所述电饭煲的加热体以第四预设加热功率加热，以使所述电饭煲的温度达到第四预设温度，并循环执行上述流程，直至温度维持在所述第四预设温度的时长达到第五预设时长，当然，当前温度小于第四预设温度的范围的最低温度时，也可以控制所述电饭煲的加热体以其他的加热功率进行加热，其中，第四预设加热功率可以与第一预设加热功率或者第三预设加热功率相同。
需要强调的是，在温度维持在第四预设温度的持续时长达到第五预设时长时，煮饭过程结束。由于本实施例中粳米的蛋白质含量小于或等于预设蛋白质含量，该粳米的蛋白质含量低，米饭不易老化，因此焖饭时间可适当延长。
本实施例提出的电饭煲的煮饭控制方法，通过控制所述电饭煲的加热体以第一预设加热功率加热，以使所述电饭煲的温度升至第一预设温度，接着在所述温度达到第一预设温度时，在第一预设时长内将所述电饭煲的温度维持在所述第一预设温度，使得直链淀粉含量小于或等于预设直链淀粉含量且蛋白质含量小于或等于预设蛋白质含量的粳米能够在第一预设时长内、在合理的温度下进行充分吸水，避免直链淀粉含量且蛋白质含量小于或等于预设蛋白质含量的粳米因吸水不充分而导致米饭存在夹生的现象，提高了粳米的吸水效率，使得米饭软硬适中，进而提高了米饭的口感。
基于第一实施例提出本发明电饭煲的煮饭控制方法的第二实施例，在本实施例中，参照图3，沸腾阶段包括：
步骤S121，控制所述加热体以第二预设加热功率加热，以使所述温度在第二预设时长内升至第二预设温度；
其中，所述第二预设时长的范围为2~3分钟，所述第二预设温度的范围为120°C~130°C，优选地，第二预设时长为3分钟，第二预设温度为125°C、130°C等。需要强调的是，为使电饭煲的温度快速升至第二预设温度，第二预设加热功率大于第一预设加热功率。
本实施例中，在温度维持在所述第三预设温度的持续时长达到第四预设时长时，控制所述加热体以第二预设加热功率加热，以使所述温度在第二预设时长内升至第二预设温度，由于本实施例中粳米的直链淀粉含量小于或等于预设直链淀粉含量，该粳米的直链淀粉含量低、支链淀粉含量高，支链淀粉溶出过多易导致米饭粘性大，因此通过提高升温阶段速率、降低沸腾阶段热量、提高沸腾阶段热量，以保证米芯熟透并防止过度糊化造成米饭过软。
步骤S122，在所述温度达到所述第二预设温度时，停止加热。
本实施例中，在温度达到所述第二预设温度时，停止加热，以使电饭煲的温度进行降温。
本实施例提出的电饭煲的煮饭控制方法，通过控制所述加热体以第二预设加热功率加热，以使所述温度在第二预设时长内升至第二预设温度，接着在所述温度达到所述第二预设温度时，停止加热，通过使所述温度在第二预设时长内升至第二预设温度，提高升温阶段速率而减少升温时间、降低沸腾阶段热量，以保证直链淀粉含量小于或等于预设直链淀粉含量的粳米的米芯熟透并防止过度糊化造成米饭过软。
基于第一实施例提出本发明电饭煲的煮饭控制方法的第三实施例，在本实施例中，参照图4，焖饭阶段包括：
步骤S131，在维持所述第四预设温度的持续时长达到第六预设时长时，在第七预设时长内控制所述电饭煲的加热体以第六加热功率加热；
其中，所述第六预设时长小于所述第五预设时长，所述第七预设时长小于所述第五预设时长，所述第六预设时长的范围为2~5分钟，所述第七预设时长的范围为5~6分钟，优选地，第七预设时长为5分钟。
本实施例中，在维持所述第四预设温度的持续时长达到第六预设时长时，在第七预设时长内控制所述电饭煲的加热体以第六加热功率加热，以实现米饭的补炊，进而激发香气成分释放，提高米饭的嗅感及口感。
步骤S132，在所述温度达到第四预设温度时，在第八预设时长内使所述电饭煲的温度维持在第四预设温度，其中，所述第六预设时长、第七预设时长及第八预设时长之和为所述第五预设时长。
其中，所述第八预设时长的范围为7~12分钟，并且所述第六预设时长、第七预设时长及第八预设时长之和为所述第五预设时长。
本实施例提出的电饭煲的煮饭控制方法，通过在维持所述第四预设温度的持续时长达到第六预设时长时，在第七预设时长内控制所述电饭煲的加热体以第六加热功率加热，接着在所述温度达到第四预设温度时，在第八预设时长内使所述电饭煲的温度维持在第四预设温度，通过第七预设时长内控制所述电饭煲的加热体以第六加热功率加热实现焖饭阶段的补炊，使米饭的水分分布平衡并激发粳米的香气成分释放，提高米饭的嗅感及口感。
本发明进一步提供一种电饭煲。参照图5，图5为本发明电饭煲第一实施例中吸水模块的细化功能模块示意图。
在本实施例中，该电饭煲包括：吸水模块、升温模块、加热模块、沸腾模块及焖饭模块；其中，在所述电饭煲内粳米的直链淀粉含量小于或等于预设直链淀粉含量且蛋白质含量小于或等于预设蛋白质含量时，所述吸水模块包括：
加热控制单元111，用于控制所述电饭煲的加热体以第一预设加热功率加热，以使所述电饭煲的温度升至第一预设温度，其中，所述第一预设温度的范围为20°C~50°C；
其中，第一预设加热功率可以根据需要进行合理的设置，具体地，第一预设加热功率可以根据第一预设温度进行设置；通过将第一预设温度的范围设置为20°C~50°C，以保证粳米的米粒以及米粒的米芯均能吸水充分，提高米饭的口感。需要强调的是，第一预设温度的范围还可以设置为20°C~30°C、30°C~40°C、35°C~45°C等。
本实施例中，在检测到锅内粳米的直链淀粉含量小于或等于预设直链淀粉含量、蛋白质含量小于或等于预设蛋白质含量时，加热控制单元111控制所述电饭煲的加热体以第一预设加热功率加热，以使所述电饭煲的温度升至第一预设温度，以使粳米的米粒能够充分吸水。
需要强调的是，在吸水阶段之前，在检测到电饭煲的锅内放入大米及水时，检测/获取该大米的种类，在该大米为粳米时，获取大米的蛋白质含量、直链淀粉含量等，在获取到的直链淀粉含量小于或等于预设直链淀粉含量且蛋白质含量小于或等于预设蛋白质含量，即所述粳米的直链淀粉含量小于或等于预设直链淀粉含量、所述粳米的蛋白质含量小于或等于预设蛋白质含量时，执行上述煮饭控制。具体地，电饭煲可以通过获取大米的形状确定该大米的种类，即通过获取大米的形状确定该大米是否为粳米，而后电饭煲能够通过检测模块检测大米的蛋白质含量、直链淀粉含量，或者，用户可以通过电饭煲的控制面板输入大米的种类、蛋白质含量、直链淀粉含量等，具体地，可以在电饭煲的控制面板设置相应的按键，例如，粳米选项按键等。由于米饭的口感主要取决于烹饪过程，而大米的蛋白质含量、直链淀粉含量则是影响烹饪过程的主要因素，若采用相同的方式烹饪，则不能保证蛋白质含量、直链淀粉含量不同的大米都能够有良好的口感，因此，根据大米的蛋白质含量、直链淀粉含量提供对应的烹饪控制方式能够尽可能的使蛋白质含量、直链淀粉含量不同的大米都能够有良好的口感。其中，预设直链淀粉含量、预设蛋白质含量可以根据需求进行合理的设定，由于粳米的直链淀粉含量范围一般为10%~20%、粳米的蛋白质含量范围一般为4%~12%，因此，可以将预设直链淀粉含量设置为15%、预设蛋白质含量设置为8%。
温度维持单元112，用于在所述温度达到第一预设温度时，在第一预设时长内将所述电饭煲的温度维持在所述第一预设温度，其中，所述第一预设时长的范围为5~20分钟。
由于本实施例粳米的蛋白质含量小于或等于预设蛋白质含量，即该粳米的蛋白质含量低，米粒的淀粉粒间间隙较大，吸水速度较快，易于吸水，因此吸水时间不宜过长，避免米饭蒸煮过软，但是，由于粳米的米粒较圆胖，米芯难于吸水，因此吸水的时间不能过短，以避免米芯吸水不充分，因此，将第一预设时长的范围设置为5~20分钟，需要强调的是，第一预设时长的范围还可以设置为5~10分钟、10~15分钟、13~18分钟等。
本实施例中，在检测到电饭煲的温度达到第一预设温度时，在第一预设时长内使所述电饭煲的温度维持在所述第一预设温度，具体地，可以在温度达到第一预设温度时，停止加热，而后实时检测电饭煲的当前温度，在检测到的当前温度不在第一预设温度的范围内时，例如，当前温度小于第一预设温度的范围的最低温度时，控制所述电饭煲的加热体以第一预设加热功率加热，以使所述电饭煲的温度达到第一预设温度，并循环执行上述流程，直至温度维持在所述第一预设温度的时长达到第一预设时长。当然，当前温度小于第一预设温度的范围的最低温度时，也可以控制所述电饭煲的加热体以其他的加热功率进行加热
本实施例中，通过温度维持单元112在第一预设时长内将所述电饭煲的温度维持在所述第一预设温度，以保证蛋白质含量小于或等于预设蛋白质含量的粳米的米粒以及米粒的米芯均能够吸水充分，使得粳米在沸腾过程中易于糊化，进而使得米饭的口感松软，提高米饭的口感。
进一步地，在一实施例中，参照图2，升温模块，用于控制所述加热体以第三预设加热功率加热，以使所述温度在第三预设时长内升至第三预设温度。
其中，第三预设时长的范围为2~4分钟，所述第三预设温度的范围为95°C~105°C。优选地，第三预设时长为3分钟，第三预设温度为100°C。第三预设加热功率可以根据需要进行合理的设置，具体地，第一预设加热功率可以根据第三预设温度进行设置；第三预设加热功率大于第一预设加热功率，以使温度在第三预设时长内升至第三预设温度。
本实施例中，通过升温模块控制所述加热体以第三预设加热功率加热，以使所述温度在第三预设时长内升至第三预设温度，与现有电饭煲相比，本实施例通过提高温升速率以使米水快速升温，以防止淀粉颗粒溶出而表面预先糊化、导致米粒表面粘软结块。
进一步地，在又一实施例中，参照图2，加热模块，用于在所述温度达到所述第三预设温度时，在第四预设时长内使所述电饭煲的温度维持在第三预设温度，其中，所述第四预设时长的范围为8~12分钟。
其中，第四预设时长的范围为8~12分钟。优选地，第三预设时长可以为10分钟。
由于本实施例中粳米的蛋白质含量小于或等于预设蛋白质含量，该粳米的蛋白质含量低，蛋白质及二硫键的阻碍作用小，蛋白质与水所形成的包护层薄，同时，本实施例中直链淀粉含量小于或等于预设直链淀粉含量，该粳米的直链淀粉含量低、溶出少，糊化后胶体强度弱，因此对粳米进行第四预设时长的蒸煮，通过减少加热时间，避免米饭过软。
本实施例中，在所述温度达到所述第三预设温度时，加热模块在第四预设时长内使所述电饭煲的温度维持在第三预设温度，具体包括：在所述温度达到所述第三预设温度时，停止加热，而后实时检测电饭煲的当前温度，在检测到的当前温度不在第三预设温度的范围内时，例如，当前温度小于第三预设温度的范围的最低温度时，控制所述电饭煲的加热体以第三预设加热功率加热，以使所述电饭煲的温度达到第三预设温度，并循环执行上述流程，直至温度维持在所述第三预设温度的时长达到第四预设时长，当然，当前温度小于第三预设温度的范围的最低温度时，也可以控制所述电饭煲的加热体以其他的加热功率进行加热。
进一步地，再一实施例中，参照图2，焖饭模块，用于在所述温度达到第四预设温度时，在第五预设时长内使所述电饭煲的温度维持在第四预设温度。
其中，第四预设温度的范围为96°C~100°C，第五预设时长的范围为13~18分钟。
本实施例中，在所述温度达到第四预设温度时，焖饭模块在第五预设时长内使所述电饭煲的温度维持在第四预设温度，具体包括：在所述温度达到所述第四预设温度时，停止加热，而后实时检测电饭煲的当前温度，在检测到的当前温度不在第四预设温度的范围内时，例如，当前温度小于第四预设温度的范围的最低温度时，控制所述电饭煲的加热体以第四预设加热功率加热，以使所述电饭煲的温度达到第四预设温度，并循环执行上述流程，直至温度维持在所述第四预设温度的时长达到第五预设时长，当然，当前温度小于第四预设温度的范围的最低温度时，也可以控制所述电饭煲的加热体以其他的加热功率进行加热，其中，第四预设加热功率可以与第一预设加热功率或者第三预设加热功率相同。
需要强调的是，在温度维持在第四预设温度的持续时长达到第五预设时长时，煮饭过程结束。由于本实施例中粳米的蛋白质含量小于或等于预设蛋白质含量，该粳米的蛋白质含量低，米饭不易老化，因此焖饭时间可适当延长。
本实施例提出的电饭煲，通过加热控制单元111控制所述电饭煲的加热体以第一预设加热功率加热，以使所述电饭煲的温度升至第一预设温度，接着在所述温度达到第一预设温度时，温度维持单元112在第一预设时长内将所述电饭煲的温度维持在所述第一预设温度，使得直链淀粉含量小于或等于预设直链淀粉含量且蛋白质含量小于或等于预设蛋白质含量的粳米能够在第一预设时长内、在合理的温度下进行充分吸水，避免直链淀粉含量且蛋白质含量小于或等于预设蛋白质含量的粳米因吸水不充分而导致米饭存在夹生的现象，提高了粳米的吸水效率，使得米饭软硬适中，进而提高了米饭的口感。
基于第一实施例提出本发明电饭煲的第二实施例，在本实施例中，沸腾模块包括：
第一加热控制单元，用于控制所述加热体以第二预设加热功率加热，以使所述温度在第二预设时长内升至第二预设温度；
其中，所述第二预设时长的范围为2~3分钟，所述第二预设温度的范围为120°C~130°C，优选地，第二预设时长为3分钟，第二预设温度为125°C、130°C等。需要强调的是，为使电饭煲的温度快速升至第二预设温度，第二预设加热功率大于第一预设加热功率。
本实施例中，在温度维持在所述第三预设温度的持续时长达到第四预设时长时，第一加热控制单元控制所述加热体以第二预设加热功率加热，以使所述温度在第二预设时长内升至第二预设温度，由于本实施例中粳米的直链淀粉含量小于或等于预设直链淀粉含量，该粳米的直链淀粉含量低、支链淀粉含量高，支链淀粉溶出过多易导致米饭粘性大，因此通过提高升温阶段速率、降低沸腾阶段热量、提高沸腾阶段热量，以保证米芯熟透并防止过度糊化造成米饭过软。
停止单元，用于在所述温度达到所述第二预设温度时，停止加热。
本实施例中，在温度达到所述第二预设温度时，停止单元停止加热，以使电饭煲的温度进行降温。
本实施例提出的电饭煲，通过第一加热控制单元控制所述加热体以第二预设加热功率加热，以使所述温度在第二预设时长内升至第二预设温度，接着在所述温度达到所述第二预设温度时，停止单元停止加热，通过使所述温度在第二预设时长内升至第二预设温度，提高升温阶段速率而减少升温时间、降低沸腾阶段热量，以保证直链淀粉含量小于或等于预设直链淀粉含量的粳米的米芯熟透并防止过度糊化造成米饭过软。
基于第一实施例提出本发明电饭煲的第三实施例，在本实施例中，焖饭模块包括：
第二加热控制单元，用于在维持所述第四预设温度的持续时长达到第六预设时长时，在第七预设时长内控制所述电饭煲的加热体以第六加热功率加热；
其中，所述第六预设时长小于所述第五预设时长，所述第七预设时长小于所述第五预设时长，所述第六预设时长的范围为2~5分钟，所述第七预设时长的范围为5~6分钟，优选地，第七预设时长为5分钟。
本实施例中，在维持所述第四预设温度的持续时长达到第六预设时长时，第二加热控制单元在第七预设时长内控制所述电饭煲的加热体以第六加热功率加热，以实现米饭的补炊，进而激发香气成分释放，提高米饭的嗅感及口感。
维持单元，用于在所述温度达到第四预设温度时，在第八预设时长内使所述电饭煲的温度维持在第四预设温度，其中，所述第六预设时长、第七预设时长及第八预设时长之和为所述第五预设时长。
其中，所述第八预设时长的范围为7~12分钟，并且所述第六预设时长、第七预设时长及第八预设时长之和为所述第五预设时长。
本实施例提出的电饭煲的煮饭控制方法，通过在维持所述第四预设温度的持续时长达到第六预设时长时，第二加热控制单元在第七预设时长内控制所述电饭煲的加热体以第六加热功率加热，接着在所述温度达到第四预设温度时，维持单元在第八预设时长内使所述电饭煲的温度维持在第四预设温度，通过第七预设时长内控制所述电饭煲的加热体以第六加热功率加热实现焖饭阶段的补炊，使米饭的水分分布平衡并激发粳米的香气成分释放，提高米饭的嗅感及口感。
本发明提供一种电饭煲的煮饭控制方法，即电饭煲的煮饭控制方法的第四实施例。参照图6，图6为本发明电饭煲的煮饭控制方法另一实施例中各个煮饭阶段的温度变化曲线示意图。
在本实施例中，该电饭煲的煮饭控制方法依次包括：吸水阶段、升温阶段、加热阶段、沸腾阶段及焖饭阶段；其中，在所述电饭煲内粳米的直链淀粉含量大于预设直链淀粉含量且蛋白质含量小于或等于预设蛋白质含量时，所述吸水阶段包括：
步骤S211，控制所述电饭煲的加热体以第一预设加热功率加热，以使所述电饭煲的温度升至第一预设温度，其中，所述第一预设温度的范围为50°C~80°C；
其中，第一预设加热功率可以根据需要进行合理的设置，具体地，第一预设加热功率可以根据第一预设温度进行设置；通过将第一预设温度的范围设置为50°C~80°C，以保证粳米的米粒吸水充分，提高米饭的口感。需要强调的是，第一预设温度的范围还可以设置为70°C~80°C、65°C~80°C、65°C~70°C。
本实施例中，在检测到锅内粳米的直链淀粉含量大于预设直链淀粉含量且蛋白质含量小于或等于预设蛋白质含量时，控制所述电饭煲的加热体以第一预设加热功率加热，以使所述电饭煲的温度升至第一预设温度，以使粳米的米粒能够充分吸水。
需要强调的是，在吸水阶段之前，在检测到电饭煲的锅内放入大米及水时，检测/获取该大米的种类，在该大米为粳米时，获取大米的蛋白质含量、直链淀粉含量等，在获取到的直链淀粉含量大于预设直链淀粉含量且蛋白质含量小于或等于预设蛋白质含量，即所述粳米的直链淀粉含量大于预设直链淀粉含量、所述粳米的蛋白质含量小于或等于预设蛋白质含量时，执行上述煮饭控制。具体地，电饭煲可以通过获取大米的形状确定该大米的种类，即通过获取大米的形状确定该大米是否为粳米，而后电饭煲能够通过检测模块检测大米的蛋白质含量、直链淀粉含量，或者，用户可以通过电饭煲的控制面板输入大米的种类、蛋白质含量、直链淀粉含量等，具体地，可以在电饭煲的控制面板设置相应的按键，例如，粳米选项按键等。由于米饭的口感主要取决于烹饪过程，而大米的蛋白质含量、直链淀粉含量则是影响烹饪过程的主要因素，若采用相同的方式烹饪，则不能保证蛋白质含量、直链淀粉含量不同的大米都能够有良好的口感，因此，根据大米的蛋白质含量、直链淀粉含量提供对应的烹饪控制方式能够尽可能的使蛋白质含量、直链淀粉含量不同的大米都能够有良好的口感。其中，预设直链淀粉含量、预设蛋白质含量可以根据需求进行合理的设定，由于粳米的直链淀粉含量范围一般为10%~20%、粳米的蛋白质含量范围一般为4%~12%，因此，可以将预设直链淀粉含量设置为15%、预设蛋白质含量设置为8%。
步骤S212，在所述温度达到第一预设温度时，在第一预设时长内将所述电饭煲的温度维持在所述第一预设温度，其中，所述第一预设时长的范围为5~20分钟。
由于本实施例粳米的蛋白质含量小于或等于预设蛋白质含量，即该粳米的蛋白质含量低，米粒的淀粉粒间间隙较大，吸水速度较快，易于吸水，因此吸水时间不宜过长，避免米饭蒸煮过软，但是，由于粳米的米粒较圆胖，米芯难于吸水，因此吸水的时间不能过短，以避免米芯吸水不充分，因此，将第一预设时长的范围设置为5~20分钟，需要强调的是，第一预设时长的范围还可以设置为5~10分钟、10~15分钟、13~18分钟等。
本实施例中，在检测到电饭煲的温度达到第一预设温度时，在第一预设时长内使所述电饭煲的温度维持在所述第一预设温度，具体地，可以在温度达到第一预设温度时，停止加热，而后实时检测电饭煲的当前温度，在检测到的当前温度不在第一预设温度的范围内时，例如，当前温度小于第一预设温度的范围的最低温度时，控制所述电饭煲的加热体以第一预设加热功率加热，以使所述电饭煲的温度达到第一预设温度，并循环执行上述流程，直至温度维持在所述第一预设温度的时长达到第一预设时长。当然，当前温度小于第一预设温度的范围的最低温度时，也可以控制所述电饭煲的加热体以其他的加热功率进行加热
本实施例中，通过在第一预设时长内将所述电饭煲的温度维持在所述第一预设温度，以保证蛋白质含量小于或等于预设蛋白质含量的粳米的米粒以及米粒的米芯均能够吸水充分，使得粳米在沸腾过程中易于糊化，进而使得米饭软硬适中、口感松软，提高米饭的口感。
进一步地，在一实施例中，参照图6，升温阶段包括：控制所述加热体以第三预设加热功率加热，以使所述温度在第三预设时长内升至第三预设温度。
其中，第三预设时长的范围为5~6分钟，所述第三预设温度的范围为95°C~105°C。优选地，第三预设时长为6分钟，第三预设温度为100°C。第三预设加热功率可以根据需要进行合理的设置，具体地，第一预设加热功率可以根据第三预设温度进行设置；第三预设加热功率大于第一预设加热功率，以使温度在第三预设时长内升至第三预设温度。
本实施例中，通过控制所述加热体以第三预设加热功率加热，以使所述温度在第三预设时长内升至第三预设温度，与现有电饭煲相比，本实施例通过降低米水的温升速率，促进热量在米粒内部组分间的均匀传递，以保证米粒由外到内均匀糊化。
进一步地，在又一实施例中，参照图6，加热阶段包括：在所述温度达到所述第三预设温度时，在第四预设时长内使所述电饭煲的温度维持在第三预设温度，其中，所述第四预设时长的范围为8~12分钟。
其中，第四预设时长的范围为8~12分钟。优选地，第三预设时长可以为10分钟。
由于本实施例中粳米的蛋白质含量小于或等于预设蛋白质含量，该粳米的蛋白质含量低，蛋白质及二硫键的阻碍作用小，蛋白质与水所形成的包护层薄，同时，直链淀粉含量小于或等于预设直链淀粉含量，直链淀粉含量低、溶出少，糊化后胶体强度弱，因此对粳米进行第四预设时长的蒸煮，通过减少加热时间，避免米饭过软。
本实施例中，在所述温度达到所述第三预设温度时，在第四预设时长内使所述电饭煲的温度维持在第三预设温度，具体包括：在所述温度达到所述第三预设温度时，停止加热，而后实时检测电饭煲的当前温度，在检测到的当前温度不在第三预设温度的范围内时，例如，当前温度小于第三预设温度的范围的最低温度时，控制所述电饭煲的加热体以第三预设加热功率加热，以使所述电饭煲的温度达到第三预设温度，并循环执行上述流程，直至温度维持在所述第三预设温度的时长达到第四预设时长，当然，当前温度小于第三预设温度的范围的最低温度时，也可以控制所述电饭煲的加热体以其他的加热功率进行加热。
进一步地，再一实施例中，参照图6，焖饭阶段包括：在所述温度达到第四预设温度时，在第五预设时长内使所述电饭煲的温度维持在第四预设温度。
其中，第四预设温度的范围为96°C~100°C，第五预设时长的范围为13~18分钟。
本实施例中，在所述温度达到第四预设温度时，在第五预设时长内使所述电饭煲的温度维持在第四预设温度，具体包括：在所述温度达到所述第四预设温度时，停止加热，而后实时检测电饭煲的当前温度，在检测到的当前温度不在第四预设温度的范围内时，例如，当前温度小于第四预设温度的范围的最低温度时，控制所述电饭煲的加热体以第四预设加热功率加热，以使所述电饭煲的温度达到第四预设温度，并循环执行上述流程，直至温度维持在所述第四预设温度的时长达到第五预设时长，当然，当前温度小于第四预设温度的范围的最低温度时，也可以控制所述电饭煲的加热体以其他的加热功率进行加热，其中，第四预设加热功率可以与第一预设加热功率或者第三预设加热功率相同。
需要强调的是，在温度维持在第四预设温度的持续时长达到第五预设时长时，煮饭过程结束。由于本实施例中粳米的蛋白质含量小于或等于预设蛋白质含量，该粳米的蛋白质含量低，米饭不易老化，因此焖饭时间可适当延长。
本实施例提出的电饭煲的煮饭控制方法，通过控制所述电饭煲的加热体以第一预设加热功率加热，以使所述电饭煲的温度升至第一预设温度，接着在所述温度达到第一预设温度时，在第一预设时长内将所述电饭煲的温度维持在所述第一预设温度，使得直链淀粉含量大于预设直链淀粉含量且蛋白质含量小于或等于预设蛋白质含量的粳米能够在第一预设时长内、在合理的温度下进行充分吸水，避免直链淀粉含量大于预设直链淀粉含量且蛋白质含量小于或等于预设蛋白质含量的粳米因吸水不充分而导致米饭存在夹生的现象，提高了粳米的吸水效率，使得米饭软硬适中，进而提高了米饭的口感。
基于第四实施例提出本发明电饭煲的煮饭控制方法的第五实施例，在本实施例中，沸腾阶段包括：
步骤S221，控制所述加热体以第二预设加热功率加热，以使所述温度在第二预设时长内升至第二预设温度；
其中，所述第二预设时长的范围为4~5分钟，所述第二预设温度的范围为130°C~145°C，优选地，第二预设时长为5分钟，第二预设温度为135°C、140°C等。需要强调的是，为使电饭煲的温度快速升至第二预设温度，第二预设加热功率大于第一预设加热功率。
本实施例中，在温度维持在所述第三预设温度的持续时长达到第四预设时长时，控制所述加热体以第二预设加热功率加热，以使所述温度在第二预设时长内升至第二预设温度，由于本实施例中粳米的直链淀粉含量大于预设直链淀粉含量，该粳米的直链淀粉含量高、支链淀粉含量低，糊化后胶体强度大，米饭粘性小，因此通过使所述温度在第二预设时长内升至第二预设温度，降低升温速率而延长升温时间、提高沸腾阶段热量，以保证米芯熟透，并且提高尖峰温度，以确保充足的热量聚集造成淀粉粒破裂，使米饭变粘。
步骤S222，在所述温度达到所述第二预设温度时，停止加热。
本实施例中，在温度达到所述第二预设温度时，停止加热，以使电饭煲的温度进行降温。
本实施例提出的电饭煲的煮饭控制方法，通过控制所述加热体以第二预设加热功率加热，以使所述温度在第二预设时长内升至第二预设温度，接着在所述温度达到所述第二预设温度时，停止加热，通过使所述温度在第二预设时长内升至第二预设温度，降低升温速率而延长升温时间、提高沸腾阶段热量，以保证直链淀粉含量大于预设直链淀粉含量的粳米的米芯熟透。
基于第四实施例提出本发明电饭煲的煮饭控制方法的第六实施例，在本实施例中，焖饭阶段包括：
步骤S231，在维持所述第四预设温度的持续时长达到第六预设时长时，在第七预设时长内控制所述电饭煲的加热体以第六加热功率加热；
其中，所述第六预设时长小于所述第五预设时长，所述第七预设时长小于所述第五预设时长，所述第六预设时长的范围为2~5分钟，所述第七预设时长的范围为4~6分钟，优选地，第七预设时长为5分钟。
本实施例中，在维持所述第四预设温度的持续时长达到第六预设时长时，在第七预设时长内控制所述电饭煲的加热体以第六加热功率加热，以实现米饭的补炊，进而激发香气成分释放，提高米饭的嗅感及口感。
步骤S232，在所述温度达到第四预设温度时，在第八预设时长内使所述电饭煲的温度维持在第四预设温度，其中，所述第六预设时长、第七预设时长及第八预设时长之和为所述第五预设时长。
其中，所述第八预设时长的范围为7~12分钟，并且所述第六预设时长、第七预设时长及第八预设时长之和为所述第五预设时长。
本实施例提出的电饭煲的煮饭控制方法，通过在维持所述第四预设温度的持续时长达到第六预设时长时，在第七预设时长内控制所述电饭煲的加热体以第六加热功率加热，接着在所述温度达到第四预设温度时，在第八预设时长内使所述电饭煲的温度维持在第四预设温度，通过第七预设时长内控制所述电饭煲的加热体以第六加热功率加热实现焖饭阶段的补炊，使米饭的水分分布平衡并激发粳米的香气成分释放，提高米饭的嗅感及口感。
本发明进一步提供一种电饭煲，即电饭煲的第四实施例。
在本实施例中，该电饭煲包括：吸水模块、升温模块、加热模块、沸腾模块及焖饭模块；其中，在所述电饭煲内粳米的直链淀粉含量大于预设直链淀粉含量且蛋白质含量小于或等于预设蛋白质含量时，所述吸水模块包括：
加热控制单元，用于控制所述电饭煲的加热体以第一预设加热功率加热，以使所述电饭煲的温度升至第一预设温度，其中，所述第一预设温度的范围为50°C~80°C；
其中，第一预设加热功率可以根据需要进行合理的设置，具体地，第一预设加热功率可以根据第一预设温度进行设置；通过将第一预设温度的范围设置为50°C~80°C，以保证粳米的米粒吸水充分，提高米饭的口感。需要强调的是，第一预设温度的范围还可以设置为70°C~80°C、65°C~80°C、65°C~70°C。
本实施例中，在检测到锅内粳米的直链淀粉含量大于预设直链淀粉含量且蛋白质含量小于或等于预设蛋白质含量时，加热控制单元控制所述电饭煲的加热体以第一预设加热功率加热，以使所述电饭煲的温度升至第一预设温度，以使粳米的米粒能够充分吸水。
需要强调的是，在吸水阶段之前，在检测到电饭煲的锅内放入大米及水时，检测/获取该大米的种类，在该大米为粳米时，获取大米的蛋白质含量、直链淀粉含量等，在获取到的直链淀粉含量大于预设直链淀粉含量且蛋白质含量小于或等于预设蛋白质含量，即所述粳米的直链淀粉含量大于预设直链淀粉含量、所述粳米的蛋白质含量小于或等于预设蛋白质含量时，执行上述煮饭控制。具体地，电饭煲可以通过获取大米的形状确定该大米的种类，即通过获取大米的形状确定该大米是否为粳米，而后电饭煲能够通过检测模块检测大米的蛋白质含量、直链淀粉含量，或者，用户可以通过电饭煲的控制面板输入大米的种类、蛋白质含量、直链淀粉含量等，具体地，可以在电饭煲的控制面板设置相应的按键，例如，粳米选项按键等。由于米饭的口感主要取决于烹饪过程，而大米的蛋白质含量、直链淀粉含量则是影响烹饪过程的主要因素，若采用相同的方式烹饪，则不能保证蛋白质含量、直链淀粉含量不同的大米都能够有良好的口感，因此，根据大米的蛋白质含量、直链淀粉含量提供对应的烹饪控制方式能够尽可能的使蛋白质含量、直链淀粉含量不同的大米都能够有良好的口感。其中，预设直链淀粉含量、预设蛋白质含量可以根据需求进行合理的设定，由于粳米的直链淀粉含量范围一般为10%~20%、粳米的蛋白质含量范围一般为4%~12%，因此，可以将预设直链淀粉含量设置为15%、预设蛋白质含量设置为8%。
温度维持单元，用于在所述温度达到第一预设温度时，在第一预设时长内将所述电饭煲的温度维持在所述第一预设温度，其中，所述第一预设时长的范围为5~20分钟。
由于本实施例粳米的蛋白质含量小于或等于预设蛋白质含量，即该粳米的蛋白质含量低，米粒的淀粉粒间间隙较大，吸水速度较快，易于吸水，因此吸水时间不宜过长，避免米饭蒸煮过软，但是，由于粳米的米粒较圆胖，米芯难于吸水，因此吸水的时间不能过短，以避免米芯吸水不充分，因此，将第一预设时长的范围设置为5~20分钟，需要强调的是，第一预设时长的范围还可以设置为5~10分钟、10~15分钟、13~18分钟等。
本实施例中，在检测到电饭煲的温度达到第一预设温度时，在第一预设时长内使所述电饭煲的温度维持在所述第一预设温度，具体地，可以在温度达到第一预设温度时，停止加热，而后实时检测电饭煲的当前温度，在检测到的当前温度不在第一预设温度的范围内时，例如，当前温度小于第一预设温度的范围的最低温度时，控制所述电饭煲的加热体以第一预设加热功率加热，以使所述电饭煲的温度达到第一预设温度，并循环执行上述流程，直至温度维持在所述第一预设温度的时长达到第一预设时长。当然，当前温度小于第一预设温度的范围的最低温度时，也可以控制所述电饭煲的加热体以其他的加热功率进行加热
本实施例中，通过温度维持单元在第一预设时长内将所述电饭煲的温度维持在所述第一预设温度，以保证蛋白质含量小于或等于预设蛋白质含量的粳米的米粒以及米粒的米芯均能够吸水充分，使得粳米在沸腾过程中易于糊化，进而使得米饭软硬适中、口感松软，提高米饭的口感。
进一步地，在一实施例中，参照图6，升温模块，用于控制所述加热体以第三预设加热功率加热，以使所述温度在第三预设时长内升至第三预设温度。
其中，第三预设时长的范围为5~6分钟，所述第三预设温度的范围为95°C~105°C。优选地，第三预设时长为6分钟，第三预设温度为100°C。第三预设加热功率可以根据需要进行合理的设置，具体地，第一预设加热功率可以根据第三预设温度进行设置；第三预设加热功率大于第一预设加热功率，以使温度在第三预设时长内升至第三预设温度。
本实施例中，通过升温模块控制所述加热体以第三预设加热功率加热，以使所述温度在第三预设时长内升至第三预设温度，与现有电饭煲相比，本实施例通过降低米水的温升速率，促进热量在米粒内部组分间的均匀传递，以保证米粒由外到内均匀糊化。
进一步地，在又一实施例中，参照图6，加热模块，用于在所述温度达到所述第三预设温度时，在第四预设时长内使所述电饭煲的温度维持在第三预设温度，其中，所述第四预设时长的范围为8~12分钟。
其中，第四预设时长的范围为8~12分钟。优选地，第三预设时长可以为15分钟、20分钟。
由于本实施例中粳米的蛋白质含量小于或等于预设蛋白质含量，该粳米的蛋白质含量低，蛋白质及二硫键的阻碍作用小，蛋白质与水所形成的包护层薄，同时，直链淀粉含量小于或等于预设直链淀粉含量，直链淀粉含量低、溶出少，糊化后胶体强度弱，因此对粳米进行第四预设时长的蒸煮，通过减少加热时间，避免米饭过软。
本实施例中，在所述温度达到所述第三预设温度时，加热模块在第四预设时长内使所述电饭煲的温度维持在第三预设温度，具体包括：在所述温度达到所述第三预设温度时，停止加热，而后实时检测电饭煲的当前温度，在检测到的当前温度不在第三预设温度的范围内时，例如，当前温度小于第三预设温度的范围的最低温度时，控制所述电饭煲的加热体以第三预设加热功率加热，以使所述电饭煲的温度达到第三预设温度，并循环执行上述流程，直至温度维持在所述第三预设温度的时长达到第四预设时长，当然，当前温度小于第三预设温度的范围的最低温度时，也可以控制所述电饭煲的加热体以其他的加热功率进行加热。
进一步地，再一实施例中，参照图6，焖饭模块，用于在所述温度达到第四预设温度时，在第五预设时长内使所述电饭煲的温度维持在第四预设温度。
其中，第四预设温度的范围为96°C~100°C，第五预设时长的范围为13~18分钟。
本实施例中，在所述温度达到第四预设温度时，焖饭模块在第五预设时长内使所述电饭煲的温度维持在第四预设温度，具体包括：在所述温度达到所述第四预设温度时，停止加热，而后实时检测电饭煲的当前温度，在检测到的当前温度不在第四预设温度的范围内时，例如，当前温度小于第四预设温度的范围的最低温度时，控制所述电饭煲的加热体以第四预设加热功率加热，以使所述电饭煲的温度达到第四预设温度，并循环执行上述流程，直至温度维持在所述第四预设温度的时长达到第五预设时长，当然，当前温度小于第四预设温度的范围的最低温度时，也可以控制所述电饭煲的加热体以其他的加热功率进行加热，其中，第四预设加热功率可以与第一预设加热功率或者第三预设加热功率相同。
需要强调的是，在温度维持在第四预设温度的持续时长达到第五预设时长时，煮饭过程结束。由于本实施例中粳米的蛋白质含量小于或等于预设蛋白质含量，该粳米的蛋白质含量低，米饭不易老化，因此焖饭时间可适当延长。
本实施例提出的电饭煲，通过加热控制单元控制所述电饭煲的加热体以第一预设加热功率加热，以使所述电饭煲的温度升至第一预设温度，接着在所述温度达到第一预设温度时，温度维持单元在第一预设时长内将所述电饭煲的温度维持在所述第一预设温度，使得直链淀粉含量大于预设直链淀粉含量且蛋白质含量小于或等于预设蛋白质含量的粳米能够在第一预设时长内、在合理的温度下进行充分吸水，避免直链淀粉含量大于预设直链淀粉含量且蛋白质含量小于或等于预设蛋白质含量的粳米因吸水不充分而导致米饭存在夹生的现象，提高了粳米的吸水效率，使得米饭软硬适中，进而提高了米饭的口感。
基于第四实施例提出本发明电饭煲的第五实施例，在本实施例中，沸腾模块包括：
第一加热控制单元，用于控制所述加热体以第二预设加热功率加热，以使所述温度在第二预设时长内升至第二预设温度；
其中，所述第二预设时长的范围为4~5分钟，所述第二预设温度的范围为130°C~145°C，优选地，第二预设时长为5分钟，第二预设温度为135°C、140°C等。需要强调的是，为使电饭煲的温度快速升至第二预设温度，第二预设加热功率大于第一预设加热功率。
本实施例中，在温度维持在所述第三预设温度的持续时长达到第四预设时长时，第一加热控制单元控制所述加热体以第二预设加热功率加热，以使所述温度在第二预设时长内升至第二预设温度，由于本实施例中粳米的直链淀粉含量大于预设直链淀粉含量，该粳米的直链淀粉含量高、支链淀粉含量低，糊化后胶体强度大，米饭粘性小，因此通过使所述温度在第二预设时长内升至第二预设温度，降低升温速率而延长升温时间、提高沸腾阶段热量，以保证米芯熟透，并且提高尖峰温度，以确保充足的热量聚集造成淀粉粒破裂，使米饭变粘。
停止单元，用于在所述温度达到所述第二预设温度时，停止加热。
本实施例中，在温度达到所述第二预设温度时，停止单元停止加热，以使电饭煲的温度进行降温。
本实施例提出的电饭煲，通过第一加热控制单元控制所述加热体以第二预设加热功率加热，以使所述温度在第二预设时长内升至第二预设温度，接着在所述温度达到所述第二预设温度时，停止单元停止加热，通过使所述温度在第二预设时长内升至第二预设温度，降低升温速率而延长升温时间、提高沸腾阶段热量，以保证直链淀粉含量大于预设直链淀粉含量的粳米的米芯熟透。
基于第四实施例提出本发明电饭煲的第六实施例，在本实施例中，焖饭模块包括：
第二加热控制单元，用于在维持所述第四预设温度的持续时长达到第六预设时长时，在第七预设时长内控制所述电饭煲的加热体以第六加热功率加热；
其中，所述第六预设时长小于所述第五预设时长，所述第七预设时长小于所述第五预设时长，所述第六预设时长的范围为2~5分钟，所述第七预设时长的范围为4~6分钟，优选地，第七预设时长为5分钟。
本实施例中，在维持所述第四预设温度的持续时长达到第六预设时长时，第二加热控制单元在第七预设时长内控制所述电饭煲的加热体以第六加热功率加热，以实现米饭的补炊，进而激发香气成分释放，提高米饭的嗅感及口感。
维持单元，用于在所述温度达到第四预设温度时，在第八预设时长内使所述电饭煲的温度维持在第四预设温度，其中，所述第六预设时长、第七预设时长及第八预设时长之和为所述第五预设时长。
其中，所述第八预设时长的范围为7~12分钟，并且所述第六预设时长、第七预设时长及第八预设时长之和为所述第五预设时长。
本实施例提出的电饭煲的煮饭控制方法，通过在维持所述第四预设温度的持续时长达到第六预设时长时，第二加热控制单元在第七预设时长内控制所述电饭煲的加热体以第六加热功率加热，接着在所述温度达到第四预设温度时，维持单元在第八预设时长内使所述电饭煲的温度维持在第四预设温度，通过第七预设时长内控制所述电饭煲的加热体以第六加热功率加热实现焖饭阶段的补炊，使米饭的水分分布平衡并激发粳米的香气成分释放，提高米饭的嗅感及口感。
本发明提供一种电饭煲的煮饭控制方法，即电饭煲的煮饭控制方法的第七实施例。参照图7，图7为本发明电饭煲的煮饭控制方法又一实施例中各个煮饭阶段的温度变化曲线示意图。
在本实施例中，该电饭煲的煮饭控制方法依次包括：吸水阶段、升温阶段、加热阶段、沸腾阶段及焖饭阶段；其中，在所述电饭煲内粳米的直链淀粉含量小于或等于预设直链淀粉含量且蛋白质含量大于预设蛋白质含量时，所述吸水阶段包括：
步骤S311，控制所述电饭煲的加热体以第一预设加热功率加热，以使所述电饭煲的温度升至第一预设温度，其中，所述第一预设温度的范围为20°C~50°C；
其中，第一预设加热功率可以根据需要进行合理的设置，具体地，第一预设加热功率可以根据第一预设温度进行设置；通过将第一预设温度的范围设置为20°C~50°C，以保证粳米的米粒吸水充分，提高米饭的口感。需要强调的是，第一预设温度的范围还可以设置为20°C~30°C、30°C~40°C、35°C~45°C等。
本实施例中，在检测到锅内粳米的直链淀粉含量小于或等于预设直链淀粉含量且蛋白质含量大于预设蛋白质含量时，控制所述电饭煲的加热体以第一预设加热功率加热，以使所述电饭煲的温度升至第一预设温度，以使粳米的米粒能够充分吸水。
需要强调的是，在吸水阶段之前，在检测到电饭煲的锅内放入大米及水时，检测/获取该大米的种类，在该大米为粳米时，获取大米的蛋白质含量、直链淀粉含量等，在获取到的直链淀粉含量小于或等于预设直链淀粉含量且蛋白质含量大于预设蛋白质含量，即所述粳米的直链淀粉含量小于或等于预设直链淀粉含量、所述粳米的蛋白质含量大于预设蛋白质含量时，执行上述煮饭控制。具体地，电饭煲可以通过获取大米的形状确定该大米的种类，即通过获取大米的形状确定该大米是否为粳米，而后电饭煲能够通过检测模块检测大米的蛋白质含量、直链淀粉含量，或者，用户可以通过电饭煲的控制面板输入大米的种类、蛋白质含量、直链淀粉含量等，具体地，可以在电饭煲的控制面板设置相应的按键，例如，粳米选项按键等。由于米饭的口感主要取决于烹饪过程，而大米的蛋白质含量、直链淀粉含量则是影响烹饪过程的主要因素，若采用相同的方式烹饪，则不能保证蛋白质含量、直链淀粉含量不同的大米都能够有良好的口感，因此，根据大米的蛋白质含量、直链淀粉含量提供对应的烹饪控制方式能够尽可能的使蛋白质含量、直链淀粉含量不同的大米都能够有良好的口感。其中，预设直链淀粉含量、预设蛋白质含量可以根据需求进行合理的设定，由于粳米的直链淀粉含量范围一般为10%~20%、粳米的蛋白质含量范围一般为4%~12%，因此，可以将预设直链淀粉含量设置为15%、预设蛋白质含量设置为8%。
步骤S312，在所述温度达到第一预设温度时，在第一预设时长内将所述电饭煲的温度维持在所述第一预设温度，其中，所述第一预设时长的范围为21~60分钟。
由于本实施例粳米的蛋白质含量大于预设蛋白质含量，即粳米的蛋白质含量高，米粒结构致密，米粒的淀粉粒之间的间隙小，吸水速度交慢，因此，将第一预设时长的范围设置为21~60分钟，需要强调的是，第一预设时长的范围还可以设置为21~30分钟、30~40分钟、30~50分钟等。
本实施例中，在检测到电饭煲的温度达到第一预设温度时，在第一预设时长内使所述电饭煲的温度维持在所述第一预设温度，具体地，可以在温度达到第一预设温度时，停止加热，而后实时检测电饭煲的当前温度，在检测到的当前温度不在第一预设温度的范围内时，例如，当前温度小于第一预设温度的范围的最低温度时，控制所述电饭煲的加热体以第一预设加热功率加热，以使所述电饭煲的温度达到第一预设温度，并循环执行上述流程，直至温度维持在所述第一预设温度的时长达到第一预设时长。当然，当前温度小于第一预设温度的范围的最低温度时，也可以控制所述电饭煲的加热体以其他的加热功率进行加热
本实施例中，通过在第一预设时长内将所述电饭煲的温度维持在所述第一预设温度，以保证蛋白质含量大于预设蛋白质含量的粳米的米粒以及米粒的米芯均能够吸水充分，使得粳米在沸腾过程中易于糊化，进而使得米饭软硬适中、口感松软，提高米饭的口感。
进一步地，在一实施例中，参照图7，升温阶段包括：控制所述加热体以第三预设加热功率加热，以使所述温度在第三预设时长内升至第三预设温度。
其中，第三预设时长的范围为2~4分钟，所述第三预设温度的范围为95°C~105°C。优选地，第三预设时长为3分钟，第三预设温度为100°C。第三预设加热功率可以根据需要进行合理的设置，具体地，第一预设加热功率可以根据第三预设温度进行设置；第三预设加热功率大于第一预设加热功率，以使温度在第三预设时长内升至第三预设温度。
本实施例中，通过控制所述加热体以第三预设加热功率加热，以使所述温度在第三预设时长内升至第三预设温度，与现有电饭煲相比，本实施例通过提高温升速率以使米水快速升温，以防止淀粉颗粒溶出而表面预先糊化、导致米粒表面粘软结块。
进一步地，在又一实施例中，参照图7，加热阶段包括：在所述温度达到所述第三预设温度时，在第四预设时长内使所述电饭煲的温度维持在第三预设温度，其中，所述第四预设时长的范围为12~20分钟。
其中，第四预设时长的范围为12~20分钟。优选地，第三预设时长可以为15分钟、20分钟。
由于本实施例中粳米的蛋白质含量大于预设蛋白质含量，该粳米的蛋白质含量高，蛋白质及二硫键的存在会限制淀粉与水的结合，蛋白质与水分子结合于淀粉粒及胚乳细胞外围形成包护层，从而造成大米蒸煮后米饭硬度升高，因此对粳米进行第四预设时长的蒸煮，增加加热阶段时间，尽量促进米粒膨胀以降低米饭的硬度，让米粒变软。
本实施例中，在所述温度达到所述第三预设温度时，在第四预设时长内使所述电饭煲的温度维持在第三预设温度，具体包括：在所述温度达到所述第三预设温度时，停止加热，而后实时检测电饭煲的当前温度，在检测到的当前温度不在第三预设温度的范围内时，例如，当前温度小于第三预设温度的范围的最低温度时，控制所述电饭煲的加热体以第三预设加热功率加热，以使所述电饭煲的温度达到第三预设温度，并循环执行上述流程，直至温度维持在所述第三预设温度的时长达到第四预设时长，当然，当前温度小于第三预设温度的范围的最低温度时，也可以控制所述电饭煲的加热体以其他的加热功率进行加热。
进一步地，再一实施例中，参照图7，焖饭阶段包括：在所述温度达到第四预设温度时，在第五预设时长内使所述电饭煲的温度维持在第四预设温度。
其中，第四预设温度的范围为96°C~100°C，第五预设时长的范围为8~13分钟。
本实施例中，在所述温度达到第四预设温度时，在第五预设时长内使所述电饭煲的温度维持在第四预设温度，具体包括：在所述温度达到所述第四预设温度时，停止加热，而后实时检测电饭煲的当前温度，在检测到的当前温度不在第四预设温度的范围内时，例如，当前温度小于第四预设温度的范围的最低温度时，控制所述电饭煲的加热体以第四预设加热功率加热，以使所述电饭煲的温度达到第四预设温度，并循环执行上述流程，直至温度维持在所述第四预设温度的时长达到第五预设时长，当然，当前温度小于第四预设温度的范围的最低温度时，也可以控制所述电饭煲的加热体以其他的加热功率进行加热，其中，第四预设加热功率可以与第一预设加热功率或者第三预设加热功率相同。
需要强调的是，在温度维持在第四预设温度的持续时长达到第五预设时长时，煮饭过程结束。由于本实施例中粳米的蛋白质含量大于预设蛋白质含量，该粳米的蛋白质含量高，而蛋白质含量高导致米饭容易老化，因此焖饭阶段时间不宜太长。
本实施例提出的电饭煲的煮饭控制方法，通过控制所述电饭煲的加热体以第一预设加热功率加热，以使所述电饭煲的温度升至第一预设温度，接着在所述温度达到第一预设温度时，在第一预设时长内将所述电饭煲的温度维持在所述第一预设温度，使得直链淀粉含量且蛋白质含量大于预设蛋白质含量的粳米能够在第一预设时长内、在合理的温度下进行充分吸水，避免直链淀粉含量小于或等于预设直链淀粉含量且蛋白质含量大于预设蛋白质含量的粳米因吸水不充分而导致米饭存在夹生的现象，提高了粳米的吸水效率，使得米饭的口感松软，进而提高了米饭的口感。
基于第七实施例提出本发明电饭煲的煮饭控制方法的第八实施例，在本实施例中，沸腾阶段包括：
步骤S321，控制所述加热体以第二预设加热功率加热，以使所述温度在第二预设时长内升至第二预设温度；
其中，所述第二预设时长的范围为2~3分钟，所述第二预设温度的范围为120°C~130°C，优选地，第二预设时长为3分钟，第二预设温度为125°C、130°C等。需要强调的是，为使电饭煲的温度快速升至第二预设温度，第二预设加热功率大于第一预设加热功率。
本实施例中，在温度维持在所述第三预设温度的持续时长达到第四预设时长时，控制所述加热体以第二预设加热功率加热，以使所述温度在第二预设时长内升至第二预设温度，由于本实施例中粳米的直链淀粉含量小于或等于预设直链淀粉含量，该粳米的直链淀粉含量低、支链淀粉含量高，支链淀粉溶出过多易导致米饭粘性大，因此通过提高升温阶段速率、降低沸腾阶段热量、提高沸腾阶段热量，以保证米芯熟透并防止过度糊化造成米饭过软。
步骤S322，在所述温度达到所述第二预设温度时，停止加热。
本实施例中，在温度达到所述第二预设温度时，停止加热，以使电饭煲的温度进行降温。
本实施例提出的电饭煲的煮饭控制方法，通过控制所述加热体以第二预设加热功率加热，以使所述温度在第二预设时长内升至第二预设温度，接着在所述温度达到所述第二预设温度时，停止加热，通过使所述温度在第二预设时长内升至第二预设温度，提高升温阶段速率而减少升温时间、降低沸腾阶段热量，以保证直链淀粉含量小于或等于预设直链淀粉含量的粳米的米芯熟透并防止过度糊化造成米饭过软。
基于第七实施例提出本发明电饭煲的煮饭控制方法的第九实施例，在本实施例中，焖饭阶段包括：
步骤S331，在维持所述第四预设温度的持续时长达到第六预设时长时，在第七预设时长内控制所述电饭煲的加热体以第六加热功率加热；
其中，所述第六预设时长小于所述第五预设时长，所述第七预设时长小于所述第五预设时长，所述第六预设时长的范围为2~4分钟，所述第七预设时长的范围为3~4分钟，优选地，第七预设时长为3分钟。
本实施例中，在维持所述第四预设温度的持续时长达到第六预设时长时，在第七预设时长内控制所述电饭煲的加热体以第六加热功率加热，以实现米饭的补炊，进而激发香气成分释放，提高米饭的嗅感及口感。
步骤S332，在所述温度达到第四预设温度时，在第八预设时长内使所述电饭煲的温度维持在第四预设温度，其中，所述第六预设时长、第七预设时长及第八预设时长之和为所述第五预设时长。
其中，所述第八预设时长的范围为2~8分钟，并且所述第六预设时长、第七预设时长及第八预设时长之和为所述第五预设时长。
本实施例提出的电饭煲的煮饭控制方法，通过在维持所述第四预设温度的持续时长达到第六预设时长时，在第七预设时长内控制所述电饭煲的加热体以第六加热功率加热，接着在所述温度达到第四预设温度时，在第八预设时长内使所述电饭煲的温度维持在第四预设温度，通过第七预设时长内控制所述电饭煲的加热体以第六加热功率加热实现焖饭阶段的补炊，使米饭的水分分布平衡并激发粳米的香气成分释放，提高米饭的嗅感及口感。
本发明进一步提供一种电饭煲，即电饭煲的第七实施例。
在本实施例中，该电饭煲包括：吸水模块、升温模块、加热模块、沸腾模块及焖饭模块；其中，在所述电饭煲内粳米的直链淀粉含量小于或等于预设直链淀粉含量且蛋白质含量大于预设蛋白质含量时，所述吸水模块包括：
加热控制单元，用于控制所述电饭煲的加热体以第一预设加热功率加热，以使所述电饭煲的温度升至第一预设温度，其中，所述第一预设温度的范围为20°C~50°C；
其中，第一预设加热功率可以根据需要进行合理的设置，具体地，第一预设加热功率可以根据第一预设温度进行设置；通过将第一预设温度的范围设置为20°C~50°C，以保证粳米的米粒吸水充分，提高米饭的口感。需要强调的是，第一预设温度的范围还可以设置为20°C~30°C、30°C~40°C、35°C~45°C等。
本实施例中，在检测到锅内粳米的直链淀粉含量小于或等于预设直链淀粉含量且蛋白质含量大于预设蛋白质含量时，加热控制单元控制所述电饭煲的加热体以第一预设加热功率加热，以使所述电饭煲的温度升至第一预设温度，以使粳米的米粒能够充分吸水。
需要强调的是，在吸水阶段之前，在检测到电饭煲的锅内放入大米及水时，检测/获取该大米的种类，在该大米为粳米时，获取大米的蛋白质含量、直链淀粉含量等，在获取到的直链淀粉含量小于或等于预设直链淀粉含量且蛋白质含量大于预设蛋白质含量，即所述粳米的直链淀粉含量小于或等于预设直链淀粉含量、所述粳米的蛋白质含量大于预设蛋白质含量时，执行上述煮饭控制。具体地，电饭煲可以通过获取大米的形状确定该大米的种类，即通过获取大米的形状确定该大米是否为粳米，而后电饭煲能够通过检测模块检测大米的蛋白质含量、直链淀粉含量，或者，用户可以通过电饭煲的控制面板输入大米的种类、蛋白质含量、直链淀粉含量等，具体地，可以在电饭煲的控制面板设置相应的按键，例如，粳米选项按键等。由于米饭的口感主要取决于烹饪过程，而大米的蛋白质含量、直链淀粉含量则是影响烹饪过程的主要因素，若采用相同的方式烹饪，则不能保证蛋白质含量、直链淀粉含量不同的大米都能够有良好的口感，因此，根据大米的蛋白质含量、直链淀粉含量提供对应的烹饪控制方式能够尽可能的使蛋白质含量、直链淀粉含量不同的大米都能够有良好的口感。其中，预设直链淀粉含量、预设蛋白质含量可以根据需求进行合理的设定，由于粳米的直链淀粉含量范围一般为10%~20%、粳米的蛋白质含量范围一般为4%~12%，因此，可以将预设直链淀粉含量设置为15%、预设蛋白质含量设置为8%。
温度维持单元，用于在所述温度达到第一预设温度时，在第一预设时长内将所述电饭煲的温度维持在所述第一预设温度，其中，所述第一预设时长的范围为21~60分钟。
由于本实施例粳米的蛋白质含量大于预设蛋白质含量，即粳米的蛋白质含量高，米粒结构致密，米粒的淀粉粒之间的间隙小，吸水速度交慢，因此，将第一预设时长的范围设置为21~60分钟，需要强调的是，第一预设时长的范围还可以设置为21~30分钟、30~40分钟、30~50分钟等。
本实施例中，在检测到电饭煲的温度达到第一预设温度时，在第一预设时长内使所述电饭煲的温度维持在所述第一预设温度，具体地，可以在温度达到第一预设温度时，停止加热，而后实时检测电饭煲的当前温度，在检测到的当前温度不在第一预设温度的范围内时，例如，当前温度小于第一预设温度的范围的最低温度时，控制所述电饭煲的加热体以第一预设加热功率加热，以使所述电饭煲的温度达到第一预设温度，并循环执行上述流程，直至温度维持在所述第一预设温度的时长达到第一预设时长。当然，当前温度小于第一预设温度的范围的最低温度时，也可以控制所述电饭煲的加热体以其他的加热功率进行加热
本实施例中，通过温度维持单元在第一预设时长内将所述电饭煲的温度维持在所述第一预设温度，以保证蛋白质含量大于预设蛋白质含量的粳米的米粒以及米粒的米芯均能够吸水充分，使得粳米在沸腾过程中易于糊化，进而使得米饭的口感松软，提高米饭的口感。
进一步地，在一实施例中，参照图7，升温模块，用于控制所述加热体以第三预设加热功率加热，以使所述温度在第三预设时长内升至第三预设温度。
其中，第三预设时长的范围为2~4分钟，所述第三预设温度的范围为95°C~105°C。优选地，第三预设时长为3分钟，第三预设温度为100°C。第三预设加热功率可以根据需要进行合理的设置，具体地，第一预设加热功率可以根据第三预设温度进行设置；第三预设加热功率大于第一预设加热功率，以使温度在第三预设时长内升至第三预设温度。
本实施例中，通过升温模块控制所述加热体以第三预设加热功率加热，以使所述温度在第三预设时长内升至第三预设温度，与现有电饭煲相比，本实施例通过提高温升速率以使米水快速升温，以防止淀粉颗粒溶出而表面预先糊化、导致米粒表面粘软结块。
进一步地，在又一实施例中，参照图7，加热模块，用于在所述温度达到所述第三预设温度时，在第四预设时长内使所述电饭煲的温度维持在第三预设温度，其中，所述第四预设时长的范围为12~20分钟。
其中，第四预设时长的范围为12~20分钟。优选地，第三预设时长可以为15分钟、20分钟。
由于本实施例中粳米的蛋白质含量大于预设蛋白质含量，该粳米的蛋白质含量高，蛋白质及二硫键的存在会限制淀粉与水的结合，蛋白质与水分子结合于淀粉粒及胚乳细胞外围形成包护层，从而造成大米蒸煮后米饭硬度升高，因此对粳米进行第四预设时长的蒸煮，增加加热阶段时间，尽量促进米粒膨胀以降低米饭的硬度，让米粒变软。
本实施例中，在所述温度达到所述第三预设温度时，加热模块在第四预设时长内使所述电饭煲的温度维持在第三预设温度，具体包括：在所述温度达到所述第三预设温度时，停止加热，而后实时检测电饭煲的当前温度，在检测到的当前温度不在第三预设温度的范围内时，例如，当前温度小于第三预设温度的范围的最低温度时，控制所述电饭煲的加热体以第三预设加热功率加热，以使所述电饭煲的温度达到第三预设温度，并循环执行上述流程，直至温度维持在所述第三预设温度的时长达到第四预设时长，当然，当前温度小于第三预设温度的范围的最低温度时，也可以控制所述电饭煲的加热体以其他的加热功率进行加热。
进一步地，再一实施例中，参照图7，焖饭模块，用于在所述温度达到第四预设温度时，在第五预设时长内使所述电饭煲的温度维持在第四预设温度。
其中，第四预设温度的范围为96°C~100°C，第五预设时长的范围为8~13分钟。
本实施例中，在所述温度达到第四预设温度时，焖饭模块在第五预设时长内使所述电饭煲的温度维持在第四预设温度，具体包括：在所述温度达到所述第四预设温度时，停止加热，而后实时检测电饭煲的当前温度，在检测到的当前温度不在第四预设温度的范围内时，例如，当前温度小于第四预设温度的范围的最低温度时，控制所述电饭煲的加热体以第四预设加热功率加热，以使所述电饭煲的温度达到第四预设温度，并循环执行上述流程，直至温度维持在所述第四预设温度的时长达到第五预设时长，当然，当前温度小于第四预设温度的范围的最低温度时，也可以控制所述电饭煲的加热体以其他的加热功率进行加热，其中，第四预设加热功率可以与第一预设加热功率或者第三预设加热功率相同。
需要强调的是，在温度维持在第四预设温度的持续时长达到第五预设时长时，煮饭过程结束。由于蛋白质含量大于预设蛋白质含量粳米的蛋白质含量大于预设蛋白质含量，该粳米的蛋白质含量高，而蛋白质含量高导致米饭容易老化，因此焖饭阶段时间不宜太长。
本实施例提出的电饭煲，通过加热控制单元控制所述电饭煲的加热体以第一预设加热功率加热，以使所述电饭煲的温度升至第一预设温度，接着在所述温度达到第一预设温度时，温度维持单元在第一预设时长内将所述电饭煲的温度维持在所述第一预设温度，使得直链淀粉含量小于或等于预设直链淀粉含量且蛋白质含量大于预设蛋白质含量的粳米能够在第一预设时长内、在合理的温度下进行充分吸水，避免直链淀粉含量小于或等于预设直链淀粉含量且蛋白质含量大于预设蛋白质含量的粳米因吸水不充分而导致米饭存在夹生的现象，提高了粳米的吸水效率，使得米饭的口感松软，进而提高了米饭的口感。
基于第七实施例提出本发明电饭煲的第八实施例，在本实施例中，沸腾模块包括：
第一加热控制单元，用于控制所述加热体以第二预设加热功率加热，以使所述温度在第二预设时长内升至第二预设温度；
其中，所述第二预设时长的范围为2~3分钟，所述第二预设温度的范围为120°C~130°C，优选地，第二预设时长为3分钟，第二预设温度为125°C、130°C等。需要强调的是，为使电饭煲的温度快速升至第二预设温度，第二预设加热功率大于第一预设加热功率。
本实施例中，在温度维持在所述第三预设温度的持续时长达到第四预设时长时，第一加热控制单元控制所述加热体以第二预设加热功率加热，以使所述温度在第二预设时长内升至第二预设温度，由于本实施例中粳米的直链淀粉含量小于或等于预设直链淀粉含量，该粳米的直链淀粉含量低、支链淀粉含量高，支链淀粉溶出过多易导致米饭粘性大，因此通过提高升温阶段速率、降低沸腾阶段热量、提高沸腾阶段热量，以保证米芯熟透并防止过度糊化造成米饭过软。
停止单元，用于在所述温度达到所述第二预设温度时，停止加热。
本实施例中，在温度达到所述第二预设温度时，停止单元停止加热，以使电饭煲的温度进行降温。
本实施例提出的电饭煲，通过第一加热控制单元控制所述加热体以第二预设加热功率加热，以使所述温度在第二预设时长内升至第二预设温度，接着在所述温度达到所述第二预设温度时，停止单元停止加热，通过使所述温度在第二预设时长内升至第二预设温度，提高升温阶段速率而减少升温时间、降低沸腾阶段热量，以保证直链淀粉含量小于或等于预设直链淀粉含量的粳米的米芯熟透并防止过度糊化造成米饭过软。
基于第七实施例提出本发明电饭煲的第九实施例，在本实施例中，焖饭模块包括：
第二加热控制单元，用于在维持所述第四预设温度的持续时长达到第六预设时长时，在第七预设时长内控制所述电饭煲的加热体以第六加热功率加热；
其中，所述第六预设时长小于所述第五预设时长，所述第七预设时长小于所述第五预设时长，所述第六预设时长的范围为2~4分钟，所述第七预设时长的范围为3~4分钟，优选地，第七预设时长为3分钟。
本实施例中，在维持所述第四预设温度的持续时长达到第六预设时长时，第二加热控制单元在第七预设时长内控制所述电饭煲的加热体以第六加热功率加热，以实现米饭的补炊，进而激发香气成分释放，提高米饭的嗅感及口感。
维持单元，用于在所述温度达到第四预设温度时，在第八预设时长内使所述电饭煲的温度维持在第四预设温度，其中，所述第六预设时长、第七预设时长及第八预设时长之和为所述第五预设时长。
其中，所述第八预设时长的范围为2~8分钟，并且所述第六预设时长、第七预设时长及第八预设时长之和为所述第五预设时长。
本实施例提出的电饭煲的煮饭控制方法，通过在维持所述第四预设温度的持续时长达到第六预设时长时，第二加热控制单元在第七预设时长内控制所述电饭煲的加热体以第六加热功率加热，接着在所述温度达到第四预设温度时，维持单元在第八预设时长内使所述电饭煲的温度维持在第四预设温度，通过第七预设时长内控制所述电饭煲的加热体以第六加热功率加热实现焖饭阶段的补炊，使米饭的水分分布平衡并激发粳米的香气成分释放，提高米饭的嗅感及口感。
本发明提供一种电饭煲的煮饭控制方法，即电饭煲的煮饭控制方法的第十实施例。参照图8，图8为本发明电饭煲的煮饭控制方法再一实施例中各个煮饭阶段的温度变化曲线示意图。
在本实施例中，该电饭煲的煮饭控制方法依次包括：吸水阶段、升温阶段、加热阶段、沸腾阶段及焖饭阶段；其中，在所述电饭煲内粳米的直链淀粉含量大于预设直链淀粉含量且蛋白质含量大于预设蛋白质含量时，所述吸水阶段包括：
步骤S411，控制所述电饭煲的加热体以第一预设加热功率加热，以使所述电饭煲的温度升至第一预设温度，其中，所述第一预设温度的范围为50°C~80°C；
其中，第一预设加热功率可以根据需要进行合理的设置，具体地，第一预设加热功率可以根据第一预设温度进行设置；通过将第一预设温度的范围设置为50°C~80°C，以保证粳米的米粒吸水充分，提高米饭的口感。需要强调的是，第一预设温度的范围还可以设置为70°C~80°C、65°C~80°C、65°C~70°C。
本实施例中，在检测到锅内粳米的直链淀粉含量大于预设直链淀粉含量且蛋白质含量大于预设蛋白质含量时，控制所述电饭煲的加热体以第一预设加热功率加热，以使所述电饭煲的温度升至第一预设温度，以使粳米的米粒能够充分吸水。
需要强调的是，在吸水阶段之前，在检测到电饭煲的锅内放入大米及水时，检测/获取该大米的种类，在该大米为粳米时，获取大米的蛋白质含量、直链淀粉含量等，在获取到的直链淀粉含量大于预设直链淀粉含量且蛋白质含量大于预设蛋白质含量，即所述粳米的直链淀粉含量大于预设直链淀粉含量、所述粳米的蛋白质含量大于预设蛋白质含量时，执行上述煮饭控制。具体地，电饭煲可以通过获取大米的形状确定该大米的种类，即通过获取大米的形状确定该大米是否为粳米，而后电饭煲能够通过检测模块检测大米的蛋白质含量、直链淀粉含量，或者，用户可以通过电饭煲的控制面板输入大米的种类、蛋白质含量、直链淀粉含量等，具体地，可以在电饭煲的控制面板设置相应的按键，例如，粳米选项按键等。由于米饭的口感主要取决于烹饪过程，而大米的蛋白质含量、直链淀粉含量则是影响烹饪过程的主要因素，若采用相同的方式烹饪，则不能保证蛋白质含量、直链淀粉含量不同的大米都能够有良好的口感，因此，根据大米的蛋白质含量、直链淀粉含量提供对应的烹饪控制方式能够尽可能的使蛋白质含量、直链淀粉含量不同的大米都能够有良好的口感。其中，预设直链淀粉含量、预设蛋白质含量可以根据需求进行合理的设定，由于粳米的直链淀粉含量范围一般为10%~20%、粳米的蛋白质含量范围一般为4%~12%，因此，可以将预设直链淀粉含量设置为15%、预设蛋白质含量设置为8%。
步骤S412，在所述温度达到第一预设温度时，在第一预设时长内将所述电饭煲的温度维持在所述第一预设温度，其中，所述第一预设时长的范围为21~60分钟。
由于本实施例粳米的蛋白质含量大于预设蛋白质含量，即粳米的蛋白质含量高，米粒结构致密，米粒的淀粉粒之间的间隙小，吸水速度交慢，因此，将第一预设时长的范围设置为21~60分钟，需要强调的是，第一预设时长的范围还可以设置为21~30分钟、30~40分钟、30~50分钟等。
本实施例中，在检测到电饭煲的温度达到第一预设温度时，在第一预设时长内使所述电饭煲的温度维持在所述第一预设温度，具体地，可以在温度达到第一预设温度时，停止加热，而后实时检测电饭煲的当前温度，在检测到的当前温度不在第一预设温度的范围内时，例如，当前温度小于第一预设温度的范围的最低温度时，控制所述电饭煲的加热体以第一预设加热功率加热，以使所述电饭煲的温度达到第一预设温度，并循环执行上述流程，直至温度维持在所述第一预设温度的时长达到第一预设时长。当然，当前温度小于第一预设温度的范围的最低温度时，也可以控制所述电饭煲的加热体以其他的加热功率进行加热
本实施例中，通过在第一预设时长内将所述电饭煲的温度维持在所述第一预设温度，以保证蛋白质含量大于预设蛋白质含量的粳米的米粒以及米粒的米芯均能够吸水充分，使得粳米在沸腾过程中易于糊化，进而使得米饭软硬适中、口感松软，提高米饭的口感。
进一步地，在一实施例中，参照图8，升温阶段包括：控制所述加热体以第三预设加热功率加热，以使所述温度在第三预设时长内升至第三预设温度。
其中，第三预设时长的范围为5~6分钟，所述第三预设温度的范围为95°C~105°C。优选地，第三预设时长为6分钟，第三预设温度为100°C。第三预设加热功率可以根据需要进行合理的设置，具体地，第一预设加热功率可以根据第三预设温度进行设置；第三预设加热功率大于第一预设加热功率，以使温度在第三预设时长内升至第三预设温度。
本实施例中，通过控制所述加热体以第三预设加热功率加热，以使所述温度在第三预设时长内升至第三预设温度，与现有电饭煲相比，本实施例通过降低米水的温升速率，促进热量在米粒内部组分间的均匀传递，以保证米粒由外到内均匀糊化。
进一步地，在又一实施例中，参照图8，加热阶段包括：在所述温度达到所述第三预设温度时，在第四预设时长内使所述电饭煲的温度维持在第三预设温度，其中，所述第四预设时长的范围为12~20分钟。
其中，第四预设时长的范围为12~20分钟。优选地，第三预设时长可以为15分钟、20分钟。
由于本实施例中粳米的蛋白质含量大于预设蛋白质含量，该粳米的蛋白质含量高，蛋白质及二硫键的存在会限制淀粉与水的结合，蛋白质与水分子结合于淀粉粒及胚乳细胞外围形成包护层，从而造成大米蒸煮后米饭硬度升高，因此对粳米进行第四预设时长的蒸煮，增加加热阶段时间，尽量促进米粒膨胀以降低米饭的硬度，让米粒变软。
本实施例中，在所述温度达到所述第三预设温度时，在第四预设时长内使所述电饭煲的温度维持在第三预设温度，具体包括：在所述温度达到所述第三预设温度时，停止加热，而后实时检测电饭煲的当前温度，在检测到的当前温度不在第三预设温度的范围内时，例如，当前温度小于第三预设温度的范围的最低温度时，控制所述电饭煲的加热体以第三预设加热功率加热，以使所述电饭煲的温度达到第三预设温度，并循环执行上述流程，直至温度维持在所述第三预设温度的时长达到第四预设时长，当然，当前温度小于第三预设温度的范围的最低温度时，也可以控制所述电饭煲的加热体以其他的加热功率进行加热。
进一步地，再一实施例中，参照图8，焖饭阶段包括：在所述温度达到第四预设温度时，在第五预设时长内使所述电饭煲的温度维持在第四预设温度。
其中，第四预设温度的范围为96°C~100°C，第五预设时长的范围为8~13分钟。
本实施例中，在所述温度达到第四预设温度时，在第五预设时长内使所述电饭煲的温度维持在第四预设温度，具体包括：在所述温度达到所述第四预设温度时，停止加热，而后实时检测电饭煲的当前温度，在检测到的当前温度不在第四预设温度的范围内时，例如，当前温度小于第四预设温度的范围的最低温度时，控制所述电饭煲的加热体以第四预设加热功率加热，以使所述电饭煲的温度达到第四预设温度，并循环执行上述流程，直至温度维持在所述第四预设温度的时长达到第五预设时长，当然，当前温度小于第四预设温度的范围的最低温度时，也可以控制所述电饭煲的加热体以其他的加热功率进行加热，其中，第四预设加热功率可以与第一预设加热功率或者第三预设加热功率相同。
需要强调的是，在温度维持在第四预设温度的持续时长达到第五预设时长时，煮饭过程结束。由于本实施例中粳米的蛋白质含量大于预设蛋白质含量，该粳米的蛋白质含量高，而蛋白质含量高导致米饭容易老化，因此焖饭阶段时间不宜太长。
本实施例提出的电饭煲的煮饭控制方法，通过控制所述电饭煲的加热体以第一预设加热功率加热，以使所述电饭煲的温度升至第一预设温度，接着在所述温度达到第一预设温度时，在第一预设时长内将所述电饭煲的温度维持在所述第一预设温度，使得直链淀粉含量大于预设直链淀粉含量且蛋白质含量大于预设蛋白质含量的粳米能够在第一预设时长内、在合理的温度下进行充分吸水，避免直链淀粉含量大于预设直链淀粉含量且蛋白质含量大于预设蛋白质含量的粳米因吸水不充分而导致米饭存在夹生的现象，提高了粳米的吸水效率，使得米饭的口感松软，进而提高了米饭的口感。
基于第十实施例提出本发明电饭煲的煮饭控制方法的第十一实施例，在本实施例中，沸腾阶段包括：
步骤S421，控制所述加热体以第二预设加热功率加热，以使所述温度在第二预设时长内升至第二预设温度；
其中，所述第二预设时长的范围为4~5分钟，所述第二预设温度的范围为130°C~145°C，优选地，第二预设时长为5分钟，第二预设温度为135°C、140°C等。需要强调的是，为使电饭煲的温度快速升至第二预设温度，第二预设加热功率大于第一预设加热功率。
本实施例中，在温度维持在所述第三预设温度的持续时长达到第四预设时长时，控制所述加热体以第二预设加热功率加热，以使所述温度在第二预设时长内升至第二预设温度，由于本实施例中粳米的直链淀粉含量大于预设直链淀粉含量，该粳米的直链淀粉含量高、支链淀粉含量低，糊化后胶体强度大，米饭粘性小，因此通过使所述温度在第二预设时长内升至第二预设温度，降低升温速率而延长升温时间、提高沸腾阶段热量，以保证米芯熟透，并且提高尖峰温度，以确保充足的热量聚集造成淀粉粒破裂，使米饭变粘。
步骤S422，在所述温度达到所述第二预设温度时，停止加热。
本实施例中，在温度达到所述第二预设温度时，停止加热，以使电饭煲的温度进行降温。
本实施例提出的电饭煲的煮饭控制方法，通过控制所述加热体以第二预设加热功率加热，以使所述温度在第二预设时长内升至第二预设温度，接着在所述温度达到所述第二预设温度时，停止加热，通过使所述温度在第二预设时长内升至第二预设温度，降低升温速率而延长升温时间、提高沸腾阶段热量，以保证直链淀粉含量大于预设直链淀粉含量的粳米的米芯熟透。
基于第十实施例提出本发明电饭煲的煮饭控制方法的第十二实施例，在本实施例中，焖饭阶段包括：
步骤S431，在维持所述第四预设温度的持续时长达到第六预设时长时，在第七预设时长内控制所述电饭煲的加热体以第六加热功率加热；
其中，所述第六预设时长小于所述第五预设时长，所述第七预设时长小于所述第五预设时长，所述第六预设时长的范围为2~4分钟，所述第七预设时长的范围为3~4分钟，优选地，第七预设时长为3分钟。
本实施例中，在维持所述第四预设温度的持续时长达到第六预设时长时，在第七预设时长内控制所述电饭煲的加热体以第六加热功率加热，以实现米饭的补炊，进而激发香气成分释放，提高米饭的嗅感及口感。
步骤S432，在所述温度达到第四预设温度时，在第八预设时长内使所述电饭煲的温度维持在第四预设温度，其中，所述第六预设时长、第七预设时长及第八预设时长之和为所述第五预设时长。
其中，所述第八预设时长的范围为2~8分钟，并且所述第六预设时长、第七预设时长及第八预设时长之和为所述第五预设时长。
本实施例提出的电饭煲的煮饭控制方法，通过在维持所述第四预设温度的持续时长达到第六预设时长时，在第七预设时长内控制所述电饭煲的加热体以第六加热功率加热，接着在所述温度达到第四预设温度时，在第八预设时长内使所述电饭煲的温度维持在第四预设温度，通过第七预设时长内控制所述电饭煲的加热体以第六加热功率加热实现焖饭阶段的补炊，使米饭的水分分布平衡并激发粳米的香气成分释放，提高米饭的嗅感及口感。
本发明进一步提供一种电饭煲，即电饭煲的第十实施例。
在本实施例中，该电饭煲包括：吸水模块、升温模块、加热模块、沸腾模块及焖饭模块；其中，在所述电饭煲内粳米的直链淀粉含量大于预设直链淀粉含量且蛋白质含量大于预设蛋白质含量时，所述吸水模块包括：
加热控制单元，用于控制所述电饭煲的加热体以第一预设加热功率加热，以使所述电饭煲的温度升至第一预设温度，其中，所述第一预设温度的范围为50°C~80°C；
其中，第一预设加热功率可以根据需要进行合理的设置，具体地，第一预设加热功率可以根据第一预设温度进行设置；通过将第一预设温度的范围设置为50°C~80°C，以保证粳米的米粒吸水充分，提高米饭的口感。需要强调的是，第一预设温度的范围还可以设置为70°C~80°C、65°C~80°C、65°C~70°C。
本实施例中，在检测到锅内粳米的直链淀粉含量大于预设直链淀粉含量且蛋白质含量大于预设蛋白质含量时，加热控制单元控制所述电饭煲的加热体以第一预设加热功率加热，以使所述电饭煲的温度升至第一预设温度，以使粳米的米粒能够充分吸水。
需要强调的是，在吸水阶段之前，在检测到电饭煲的锅内放入大米及水时，检测/获取该大米的种类，在该大米为粳米时，获取大米的蛋白质含量、直链淀粉含量等，在获取到的直链淀粉含量大于预设直链淀粉含量且蛋白质含量大于预设蛋白质含量，即所述粳米的直链淀粉含量大于预设直链淀粉含量、所述粳米的蛋白质含量大于预设蛋白质含量时，执行上述煮饭控制。具体地，电饭煲可以通过获取大米的形状确定该大米的种类，即通过获取大米的形状确定该大米是否为粳米，而后电饭煲能够通过检测模块检测大米的蛋白质含量、直链淀粉含量，或者，用户可以通过电饭煲的控制面板输入大米的种类、蛋白质含量、直链淀粉含量等，具体地，可以在电饭煲的控制面板设置相应的按键，例如，粳米选项按键等。由于米饭的口感主要取决于烹饪过程，而大米的蛋白质含量、直链淀粉含量则是影响烹饪过程的主要因素，若采用相同的方式烹饪，则不能保证蛋白质含量、直链淀粉含量不同的大米都能够有良好的口感，因此，根据大米的蛋白质含量、直链淀粉含量提供对应的烹饪控制方式能够尽可能的使蛋白质含量、直链淀粉含量不同的大米都能够有良好的口感。其中，预设直链淀粉含量、预设蛋白质含量可以根据需求进行合理的设定，由于粳米的直链淀粉含量范围一般为10%~20%、粳米的蛋白质含量范围一般为4%~12%，因此，可以将预设直链淀粉含量设置为15%、预设蛋白质含量设置为8%。
温度维持单元，用于在所述温度达到第一预设温度时，在第一预设时长内将所述电饭煲的温度维持在所述第一预设温度，其中，所述第一预设时长的范围为21~60分钟。
由于本实施例粳米的蛋白质含量大于预设蛋白质含量，即粳米的蛋白质含量高，米粒结构致密，米粒的淀粉粒之间的间隙小，吸水速度交慢，因此，将第一预设时长的范围设置为21~60分钟，需要强调的是，第一预设时长的范围还可以设置为21~30分钟、30~40分钟、30~50分钟等。
本实施例中，在检测到电饭煲的温度达到第一预设温度时，在第一预设时长内使所述电饭煲的温度维持在所述第一预设温度，具体地，可以在温度达到第一预设温度时，停止加热，而后实时检测电饭煲的当前温度，在检测到的当前温度不在第一预设温度的范围内时，例如，当前温度小于第一预设温度的范围的最低温度时，控制所述电饭煲的加热体以第一预设加热功率加热，以使所述电饭煲的温度达到第一预设温度，并循环执行上述流程，直至温度维持在所述第一预设温度的时长达到第一预设时长。当然，当前温度小于第一预设温度的范围的最低温度时，也可以控制所述电饭煲的加热体以其他的加热功率进行加热
本实施例中，通过温度维持单元412在第一预设时长内将所述电饭煲的温度维持在所述第一预设温度，以保证蛋白质含量大于预设蛋白质含量的粳米的米粒以及米粒的米芯均能够吸水充分，使得粳米在沸腾过程中易于糊化，进而使得米饭的口感松软，提高米饭的口感。
进一步地，在一实施例中，参照图8，升温模块，用于控制所述加热体以第三预设加热功率加热，以使所述温度在第三预设时长内升至第三预设温度。
其中，第三预设时长的范围为5~6分钟，所述第三预设温度的范围为95°C~105°C。优选地，第三预设时长为6分钟，第三预设温度为100°C。第三预设加热功率可以根据需要进行合理的设置，具体地，第一预设加热功率可以根据第三预设温度进行设置；第三预设加热功率大于第一预设加热功率，以使温度在第三预设时长内升至第三预设温度。
本实施例中，通过升温模块控制所述加热体以第三预设加热功率加热，以使所述温度在第三预设时长内升至第三预设温度，与现有电饭煲相比，本实施例通过降低米水的温升速率，促进热量在米粒内部组分间的均匀传递，以保证米粒由外到内均匀糊化。
进一步地，在又一实施例中，参照图8，加热模块，用于在所述温度达到所述第三预设温度时，在第四预设时长内使所述电饭煲的温度维持在第三预设温度，其中，所述第四预设时长的范围为12~20分钟。
其中，第四预设时长的范围为12~20分钟。优选地，第三预设时长可以为15分钟、20分钟。
由于本实施例中粳米的蛋白质含量大于预设蛋白质含量，该粳米的蛋白质含量高，蛋白质及二硫键的存在会限制淀粉与水的结合，蛋白质与水分子结合于淀粉粒及胚乳细胞外围形成包护层，从而造成大米蒸煮后米饭硬度升高，因此对粳米进行第四预设时长的蒸煮，增加加热阶段时间，尽量促进米粒膨胀以降低米饭的硬度，让米粒变软。
本实施例中，在所述温度达到所述第三预设温度时，加热模块在第四预设时长内使所述电饭煲的温度维持在第三预设温度，具体包括：在所述温度达到所述第三预设温度时，停止加热，而后实时检测电饭煲的当前温度，在检测到的当前温度不在第三预设温度的范围内时，例如，当前温度小于第三预设温度的范围的最低温度时，控制所述电饭煲的加热体以第三预设加热功率加热，以使所述电饭煲的温度达到第三预设温度，并循环执行上述流程，直至温度维持在所述第三预设温度的时长达到第四预设时长，当然，当前温度小于第三预设温度的范围的最低温度时，也可以控制所述电饭煲的加热体以其他的加热功率进行加热。
进一步地，再一实施例中，参照图8，焖饭模块，用于在所述温度达到第四预设温度时，在第五预设时长内使所述电饭煲的温度维持在第四预设温度。
其中，第四预设温度的范围为96°C~100°C，第五预设时长的范围为8~13分钟。
本实施例中，在所述温度达到第四预设温度时，焖饭模块在第五预设时长内使所述电饭煲的温度维持在第四预设温度，具体包括：在所述温度达到所述第四预设温度时，停止加热，而后实时检测电饭煲的当前温度，在检测到的当前温度不在第四预设温度的范围内时，例如，当前温度小于第四预设温度的范围的最低温度时，控制所述电饭煲的加热体以第四预设加热功率加热，以使所述电饭煲的温度达到第四预设温度，并循环执行上述流程，直至温度维持在所述第四预设温度的时长达到第五预设时长，当然，当前温度小于第四预设温度的范围的最低温度时，也可以控制所述电饭煲的加热体以其他的加热功率进行加热，其中，第四预设加热功率可以与第一预设加热功率或者第三预设加热功率相同。
需要强调的是，在温度维持在第四预设温度的持续时长达到第五预设时长时，煮饭过程结束。由于本实施例中粳米的蛋白质含量大于预设蛋白质含量，该粳米的蛋白质含量高，而蛋白质含量高导致米饭容易老化，因此焖饭阶段时间不宜太长。
本实施例提出的电饭煲，通过加热控制单元控制所述电饭煲的加热体以第一预设加热功率加热，以使所述电饭煲的温度升至第一预设温度，接着在所述温度达到第一预设温度时，温度维持单元在第一预设时长内将所述电饭煲的温度维持在所述第一预设温度，使得直链淀粉含量大于预设直链淀粉含量且蛋白质含量大于预设蛋白质含量的粳米能够在第一预设时长内、在合理的温度下进行充分吸水，避免直链淀粉含量大于预设直链淀粉含量且蛋白质含量大于预设蛋白质含量的粳米因吸水不充分而导致米饭存在夹生的现象，提高了粳米的吸水效率，使得米饭的口感松软，进而提高了米饭的口感。
基于第十实施例提出本发明电饭煲的第十一实施例，在本实施例中，沸腾模块包括：
第一加热控制单元，用于控制所述加热体以第二预设加热功率加热，以使所述温度在第二预设时长内升至第二预设温度；
其中，所述第二预设时长的范围为4~5分钟，所述第二预设温度的范围为130°C~145°C，优选地，第二预设时长为5分钟，第二预设温度为135°C、140°C等。需要强调的是，为使电饭煲的温度快速升至第二预设温度，第二预设加热功率大于第一预设加热功率。
本实施例中，在温度维持在所述第三预设温度的持续时长达到第四预设时长时，第一加热控制单元控制所述加热体以第二预设加热功率加热，以使所述温度在第二预设时长内升至第二预设温度，由于本实施例中粳米的直链淀粉含量大于预设直链淀粉含量，该粳米的直链淀粉含量高、支链淀粉含量低，糊化后胶体强度大，米饭粘性小，因此通过使所述温度在第二预设时长内升至第二预设温度，降低升温速率而延长升温时间、提高沸腾阶段热量，以保证米芯熟透，并且提高尖峰温度，以确保充足的热量聚集造成淀粉粒破裂，使米饭变粘。
停止单元，用于在所述温度达到所述第二预设温度时，停止加热。
本实施例中，在温度达到所述第二预设温度时，停止单元停止加热，以使电饭煲的温度进行降温。
本实施例提出的电饭煲，通过第一加热控制单元控制所述加热体以第二预设加热功率加热，以使所述温度在第二预设时长内升至第二预设温度，接着在所述温度达到所述第二预设温度时，停止单元停止加热，通过使所述温度在第二预设时长内升至第二预设温度，降低升温速率而延长升温时间、提高沸腾阶段热量，以保证直链淀粉含量大于预设直链淀粉含量的粳米的米芯熟透。
基于第十实施例提出本发明电饭煲的第十二实施例，在本实施例中，焖饭模块包括：
第二加热控制单元，用于在维持所述第四预设温度的持续时长达到第六预设时长时，在第七预设时长内控制所述电饭煲的加热体以第六加热功率加热；
其中，所述第六预设时长小于所述第五预设时长，所述第七预设时长小于所述第五预设时长，所述第六预设时长的范围为2~4分钟，所述第七预设时长的范围为3~4分钟，优选地，第七预设时长为3分钟。
本实施例中，在维持所述第四预设温度的持续时长达到第六预设时长时，第二加热控制单元在第七预设时长内控制所述电饭煲的加热体以第六加热功率加热，以实现米饭的补炊，进而激发香气成分释放，提高米饭的嗅感及口感。
维持单元，用于在所述温度达到第四预设温度时，在第八预设时长内使所述电饭煲的温度维持在第四预设温度，其中，所述第六预设时长、第七预设时长及第八预设时长之和为所述第五预设时长。
其中，所述第八预设时长的范围为2~8分钟，并且所述第六预设时长、第七预设时长及第八预设时长之和为所述第五预设时长。
本实施例提出的电饭煲的煮饭控制方法，通过在维持所述第四预设温度的持续时长达到第六预设时长时，第二加热控制单元在第七预设时长内控制所述电饭煲的加热体以第六加热功率加热，接着在所述温度达到第四预设温度时，维持单元在第八预设时长内使所述电饭煲的温度维持在第四预设温度，通过第七预设时长内控制所述电饭煲的加热体以第六加热功率加热实现焖饭阶段的补炊，使米饭的水分分布平衡并激发粳米的香气成分释放，提高米饭的嗅感及口感。
以上仅为本发明的优选实施例，并非因此限制本发明的专利范围，凡是利用本发明说明书及附图内容所作的等效结构或等效流程变换，或直接或间接运用在其他相关的技术领域，均同理包括在本发明的专利保护范围内。

Claims (28)

  1. 一种电饭煲的煮饭控制方法，其特征在于，所述电饭煲的煮饭控制方法包括以下煮饭阶段：吸水阶段、升温阶段、加热阶段、沸腾阶段及焖饭阶段；其中，在所述电饭煲内粳米的直链淀粉含量小于或等于预设直链淀粉含量且蛋白质含量小于或等于预设蛋白质含量时，所述吸水阶段包括：
    控制所述电饭煲的加热体以第一预设加热功率加热，以使所述电饭煲的温度升至第一预设温度，其中，所述第一预设温度的范围为20°C~50°C；
    在所述温度达到第一预设温度时，在第一预设时长内将所述电饭煲的温度维持在所述第一预设温度，其中，所述第一预设时长的范围为5~20分钟。
  2. 如权利要求1所述的电饭煲的煮饭控制方法，其特征在于，所述沸腾阶段包括：
    控制所述加热体以第二预设加热功率加热，以使所述温度在第二预设时长内升至第二预设温度，其中，所述第二预设时长的范围为2~3分钟，所述第二预设温度的范围为120°C~130°C；
    在所述温度达到所述第二预设温度时，停止加热。
  3. 如权利要求2所述的电饭煲的煮饭控制方法，其特征在于，所述升温阶段包括：
    控制所述加热体以第三预设加热功率加热，以使所述温度在第三预设时长内升至第三预设温度，其中，所述第三预设时长的范围为2~4分钟，所述第三预设温度的范围为95°C~105°C。
  4. 如权利要求3所述的电饭煲的煮饭控制方法，其特征在于，所述加热阶段包括：
    在所述温度达到所述第三预设温度时，在第四预设时长内使所述电饭煲的温度维持在第三预设温度，其中，所述第四预设时长的范围为8~12分钟。
  5. 如权利要求4所述的电饭煲的煮饭控制方法，其特征在于，所述焖饭阶段包括：
    在所述温度达到第四预设温度时，在第五预设时长内使所述电饭煲的温度维持在第四预设温度。
  6. 如权利要求5所述的电饭煲的煮饭控制方法，其特征在于，所述在所述温度达到第四预设温度时，在第五预设时长内使所述电饭煲的温度维持在第四预设温度的步骤包括：
    在维持所述第四预设温度的持续时长达到第六预设时长时，在第七预设时长内控制所述电饭煲的加热体以第六加热功率加热，其中，所述第四预设温度的范围为96°C~100°C，所述第五预设时长的范围为13~18分钟，所述第六预设时长的范围为2~5分钟，所述第七预设时长的范围为4~6分钟；
    在所述温度达到第四预设温度时，在第八预设时长内使所述电饭煲的温度维持在第四预设温度，其中，所述第六预设时长、第七预设时长及第八预设时长之和为所述第五预设时长，所述第八预设时长的范围为7~12分钟。
  7. 一种电饭煲，其特征在于，所述电饭煲包括：吸水模块、升温模块、加热模块、沸腾模块及焖饭模块；其中，在所述电饭煲内粳米的直链淀粉含量小于或等于预设直链淀粉含量且蛋白质含量小于或等于预设蛋白质含量时，所述吸水模块包括：
    加热控制单元，用于控制所述电饭煲的加热体以第一预设加热功率加热，以使所述电饭煲的温度升至第一预设温度，其中，所述第一预设温度的范围为20°C~50°C；
    温度维持单元，用于在所述温度达到第一预设温度时，在第一预设时长内将所述电饭煲的温度维持在所述第一预设温度，其中，所述第一预设时长的范围为5~20分钟。
  8. 一种电饭煲的煮饭控制方法，其特征在于，所述电饭煲的煮饭控制方法包括以下煮饭阶段：吸水阶段、升温阶段、加热阶段、沸腾阶段及焖饭阶段；其中，在所述电饭煲内粳米的直链淀粉含量大于预设直链淀粉含量且蛋白质含量小于或等于预设蛋白质含量时，所述吸水阶段包括：
    控制所述电饭煲的加热体以第一预设加热功率加热，以使所述电饭煲的温度升至第一预设温度，其中，所述第一预设温度的范围为50°C~80°C；
    在所述温度达到第一预设温度时，在第一预设时长内将所述电饭煲的温度维持在所述第一预设温度，其中，所述第一预设时长的范围为5~20分钟。
  9. 如权利要求8所述的电饭煲的煮饭控制方法，其特征在于，所述沸腾阶段包括：
    控制所述加热体以第二预设加热功率加热，以使所述温度在第二预设时长内升至第二预设温度，其中，所述第二预设时长的范围为4~5分钟，所述第二预设温度的范围为130°C~145°C；
    在所述温度达到所述第二预设温度时，停止加热。
  10. 如权利要求9所述的电饭煲的煮饭控制方法，其特征在于，所述升温阶段包括：
    控制所述加热体以第三预设加热功率加热，以使所述温度在第三预设时长内升至第三预设温度，其中，所述第三预设时长的范围为5~6分钟，所述第三预设温度的范围为95°C~105°C。
  11. 如权利要求10所述的电饭煲的煮饭控制方法，其特征在于，所述加热阶段包括：
    在所述温度达到所述第三预设温度时，在第四预设时长内使所述电饭煲的温度维持在第三预设温度，其中，所述第四预设时长的范围为8~12分钟。
  12. 如权利要求11所述的电饭煲的煮饭控制方法，其特征在于，所述焖饭阶段包括：
    在所述温度达到第四预设温度时，在第五预设时长内使所述电饭煲的温度维持在第四预设温度。
  13. 如权利要求12所述的电饭煲的煮饭控制方法，其特征在于，所述在所述温度达到第四预设温度时，在第五预设时长内使所述电饭煲的温度维持在第四预设温度的步骤包括：
    在维持所述第四预设温度的持续时长达到第六预设时长时，在第七预设时长内控制所述电饭煲的加热体以第六加热功率加热，其中，所述第四预设温度的范围为96°C~100°C，所述第五预设时长的范围为13~18分钟，所述第六预设时长的范围为2~5分钟，所述第七预设时长的范围为4~6分钟；
    在所述温度达到第四预设温度时，在第八预设时长内使所述电饭煲的温度维持在第四预设温度，其中，所述第六预设时长、第七预设时长及第八预设时长之和为所述第五预设时长，所述第八预设时长的范围为7~12分钟。
  14. 一种电饭煲，其特征在于，所述电饭煲包括：吸水模块、升温模块、加热模块、沸腾模块及焖饭模块；其中，在所述电饭煲内粳米的直链淀粉含量大于预设直链淀粉含量且蛋白质含量小于或等于预设蛋白质含量时，所述吸水模块包括：
    加热控制单元，用于控制所述电饭煲的加热体以第一预设加热功率加热，以使所述电饭煲的温度升至第一预设温度，其中，所述第一预设温度的范围为50°C~80°C；
    温度维持单元，用于在所述温度达到第一预设温度时，在第一预设时长内将所述电饭煲的温度维持在所述第一预设温度，其中，所述第一预设时长的范围为5~20分钟。
  15. 一种电饭煲的煮饭控制方法，其特征在于，所述电饭煲的煮饭控制方法包括以下煮饭阶段：吸水阶段、升温阶段、加热阶段、沸腾阶段及焖饭阶段；其中，在所述电饭煲内粳米的直链淀粉含量小于或等于预设直链淀粉含量且蛋白质含量大于预设蛋白质含量时，所述吸水阶段包括：
    控制所述电饭煲的加热体以第一预设加热功率加热，以使所述电饭煲的温度升至第一预设温度，其中，所述第一预设温度的范围为20°C~50°C；
    在所述温度达到第一预设温度时，在第一预设时长内将所述电饭煲的温度维持在所述第一预设温度，其中，所述第一预设时长的范围为21~60分钟。
  16. 如权利要求15所述的电饭煲的煮饭控制方法，其特征在于，所述沸腾阶段包括：
    控制所述加热体以第二预设加热功率加热，以使所述温度在第二预设时长内升至第二预设温度，其中，所述第二预设时长的范围为2~3分钟，所述第二预设温度的范围为120°C~130°C；
    在所述温度达到所述第二预设温度时，停止加热。
  17. 如权利要求16所述的电饭煲的煮饭控制方法，其特征在于，所述升温阶段包括：
    控制所述加热体以第三预设加热功率加热，以使所述温度在第三预设时长内升至第三预设温度，其中，所述第三预设时长的范围为2~4分钟，所述第三预设温度的范围为95°C~105°C。
  18. 如权利要求17所述的电饭煲的煮饭控制方法，其特征在于，所述加热阶段包括：
    在所述温度达到所述第三预设温度时，在第四预设时长内使所述电饭煲的温度维持在第三预设温度，其中，所述第四预设时长的范围为12~20分钟。
  19. 如权利要求18所述的电饭煲的煮饭控制方法，其特征在于，所述焖饭阶段包括：
    在所述温度达到第四预设温度时，在第五预设时长内使所述电饭煲的温度维持在第四预设温度。
  20. 如权利要求19所述的电饭煲的煮饭控制方法，其特征在于，所述在所述温度达到第四预设温度时，在第五预设时长内使所述电饭煲的温度维持在第四预设温度的步骤包括：
    在维持所述第四预设温度的持续时长达到第六预设时长时，在第七预设时长内控制所述电饭煲的加热体以第六加热功率加热其中，所述第四预设温度的范围为96°C~100°C，所述第五预设时长的范围为8~13分钟，所述第六预设时长的范围为2~4分钟，所述第七预设时长的范围为3~4分钟；
    在所述温度达到第四预设温度时，在第八预设时长内使所述电饭煲的温度维持在第四预设温度，其中，所述第六预设时长、第七预设时长及第八预设时长之和为所述第五预设时长，所述第八预设时长的范围为2~8分钟。
  21. 一种电饭煲，其特征在于，所述电饭煲包括：吸水模块、升温模块、加热模块、沸腾模块及焖饭模块；其中，在所述电饭煲内粳米的直链淀粉含量小于或等于预设直链淀粉含量且蛋白质含量大于预设蛋白质含量时，所述吸水模块包括：
    加热控制单元，用于控制所述电饭煲的加热体以第一预设加热功率加热，以使所述电饭煲的温度升至第一预设温度，其中，所述第一预设温度的范围为20°C~50°C；
    温度维持单元，用于在所述温度达到第一预设温度时，在第一预设时长内将所述电饭煲的温度维持在所述第一预设温度，其中，所述第一预设时长的范围为21~60分钟。
  22. 一种电饭煲的煮饭控制方法，其特征在于，所述电饭煲的煮饭控制方法包括以下煮饭阶段：吸水阶段、升温阶段、加热阶段、沸腾阶段及焖饭阶段；其中，在所述电饭煲内粳米的直链淀粉含量大于预设直链淀粉含量且蛋白质含量大于预设蛋白质含量时，所述吸水阶段包括：
    控制所述电饭煲的加热体以第一预设加热功率加热，以使所述电饭煲的温度升至第一预设温度，其中，所述第一预设温度的范围为50°C~80°C；
    在所述温度达到第一预设温度时，在第一预设时长内将所述电饭煲的温度维持在所述第一预设温度，其中，所述第一预设时长的范围为21~60分钟。
  23. 如权利要求22所述的电饭煲的煮饭控制方法，其特征在于，所述沸腾阶段包括：
    控制所述加热体以第二预设加热功率加热，以使所述温度在第二预设时长内升至第二预设温度其中，所述第二预设时长的范围为4~5分钟，所述第二预设温度的范围为130°C~145°C；
    在所述温度达到所述第二预设温度时，停止加热。
  24. 如权利要求23所述的电饭煲的煮饭控制方法，其特征在于，所述升温阶段包括：
    控制所述加热体以第三预设加热功率加热，以使所述温度在第三预设时长内升至第三预设温度，其中，所述第三预设时长的范围为5~6分钟，所述第三预设温度的范围为95°C~105°C。
  25. 如权利要求24所述的电饭煲的煮饭控制方法，其特征在于，所述加热阶段包括：
    在所述温度达到所述第三预设温度时，在第四预设时长内使所述电饭煲的温度维持在第三预设温度，其中，所述第四预设时长的范围为12~20分钟。
  26. 如权利要求25所述的电饭煲的煮饭控制方法，其特征在于，所述焖饭阶段包括：
    在所述温度达到第四预设温度时，在第五预设时长内使所述电饭煲的温度维持在第四预设温度。
  27. 如权利要求26所述的电饭煲的煮饭控制方法，其特征在于，所述在所述温度达到第四预设温度时，在第五预设时长内使所述电饭煲的温度维持在第四预设温度的步骤包括：
    在维持所述第四预设温度的持续时长达到第六预设时长时，在第七预设时长内控制所述电饭煲的加热体以第六加热功率加热，其中，所述第四预设温度的范围为96°C~100°C，所述第五预设时长的范围为8~13分钟，所述第六预设时长的范围为2~4分钟，所述第七预设时长的范围为3~4分钟；
    在所述温度达到第四预设温度时，在第八预设时长内使所述电饭煲的温度维持在第四预设温度，其中，所述第六预设时长、第七预设时长及第八预设时长之和为所述第五预设时长，所述第八预设时长的范围为2~8分钟。
  28. 一种电饭煲，其特征在于，所述电饭煲包括：吸水模块、升温模块、加热模块、沸腾模块及焖饭模块；其中，在所述电饭煲内粳米的直链淀粉含量大于预设直链淀粉含量且蛋白质含量大于预设蛋白质含量时，所述吸水模块包括：
    加热控制单元，用于控制所述电饭煲的加热体以第一预设加热功率加热，以使所述电饭煲的温度升至第一预设温度，其中，所述第一预设温度的范围为50°C~80°C；
    温度维持单元，用于在所述温度达到第一预设温度时，在第一预设时长内将所述电饭煲的温度维持在所述第一预设温度，其中，所述第一预设时长的范围为21~60分钟。
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