WO2019242137A1 - 烹饪方法、烹饪装置、烹饪器具和计算机可读存储介质 - Google Patents

烹饪方法、烹饪装置、烹饪器具和计算机可读存储介质 Download PDF

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Publication number
WO2019242137A1
WO2019242137A1 PCT/CN2018/106698 CN2018106698W WO2019242137A1 WO 2019242137 A1 WO2019242137 A1 WO 2019242137A1 CN 2018106698 W CN2018106698 W CN 2018106698W WO 2019242137 A1 WO2019242137 A1 WO 2019242137A1
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Prior art keywords
cooking
cooking process
cooked
attribute information
preset
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PCT/CN2018/106698
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English (en)
French (fr)
Inventor
苏莹
李晶
房振
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佛山市顺德区美的电热电器制造有限公司
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Priority to KR1020207034992A priority Critical patent/KR102414573B1/ko
Priority to EP18923347.1A priority patent/EP3792707B1/en
Priority to JP2020567586A priority patent/JP2021525099A/ja
Publication of WO2019242137A1 publication Critical patent/WO2019242137A1/zh

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    • G—PHYSICS
    • G05—CONTROLLING; REGULATING
    • G05B—CONTROL OR REGULATING SYSTEMS IN GENERAL; FUNCTIONAL ELEMENTS OF SUCH SYSTEMS; MONITORING OR TESTING ARRANGEMENTS FOR SUCH SYSTEMS OR ELEMENTS
    • G05B19/00—Programme-control systems
    • G05B19/02—Programme-control systems electric
    • G05B19/04—Programme control other than numerical control, i.e. in sequence controllers or logic controllers
    • G05B19/042—Programme control other than numerical control, i.e. in sequence controllers or logic controllers using digital processors
    • G05B19/0426—Programming the control sequence
    • 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
    • A47J43/00—Implements for preparing or holding food, not provided for in other groups of this subclass
    • A47J43/04—Machines for domestic use not covered elsewhere, e.g. for grinding, mixing, stirring, kneading, emulsifying, whipping or beating foodstuffs, e.g. power-driven
    • 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
    • A47J36/32—Time-controlled igniting mechanisms or alarm 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
    • A47J43/00—Implements for preparing or holding food, not provided for in other groups of this subclass
    • A47J43/04—Machines for domestic use not covered elsewhere, e.g. for grinding, mixing, stirring, kneading, emulsifying, whipping or beating foodstuffs, e.g. power-driven
    • A47J43/07—Parts or details, e.g. mixing tools, whipping tools
    • 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
    • A47J44/00—Multi-purpose machines for preparing food with several driving units
    • G—PHYSICS
    • G05—CONTROLLING; REGULATING
    • G05B—CONTROL OR REGULATING SYSTEMS IN GENERAL; FUNCTIONAL ELEMENTS OF SUCH SYSTEMS; MONITORING OR TESTING ARRANGEMENTS FOR SUCH SYSTEMS OR ELEMENTS
    • G05B19/00—Programme-control systems
    • G05B19/02—Programme-control systems electric
    • G05B19/04—Programme control other than numerical control, i.e. in sequence controllers or logic controllers
    • G—PHYSICS
    • G05—CONTROLLING; REGULATING
    • G05B—CONTROL OR REGULATING SYSTEMS IN GENERAL; FUNCTIONAL ELEMENTS OF SUCH SYSTEMS; MONITORING OR TESTING ARRANGEMENTS FOR SUCH SYSTEMS OR ELEMENTS
    • G05B19/00—Programme-control systems
    • G05B19/02—Programme-control systems electric
    • G05B19/04—Programme control other than numerical control, i.e. in sequence controllers or logic controllers
    • G05B19/042—Programme control other than numerical control, i.e. in sequence controllers or logic controllers using digital processors
    • G05B19/0423—Input/output
    • G—PHYSICS
    • G05—CONTROLLING; REGULATING
    • G05B—CONTROL OR REGULATING SYSTEMS IN GENERAL; FUNCTIONAL ELEMENTS OF SUCH SYSTEMS; MONITORING OR TESTING ARRANGEMENTS FOR SUCH SYSTEMS OR ELEMENTS
    • G05B2219/00—Program-control systems
    • G05B2219/20—Pc systems
    • G05B2219/26—Pc applications
    • G05B2219/2613—Household appliance in general
    • G—PHYSICS
    • G05—CONTROLLING; REGULATING
    • G05B—CONTROL OR REGULATING SYSTEMS IN GENERAL; FUNCTIONAL ELEMENTS OF SUCH SYSTEMS; MONITORING OR TESTING ARRANGEMENTS FOR SUCH SYSTEMS OR ELEMENTS
    • G05B2219/00—Program-control systems
    • G05B2219/20—Pc systems
    • G05B2219/26—Pc applications
    • G05B2219/2643—Oven, cooking
    • 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
    • Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
    • Y02P—CLIMATE CHANGE MITIGATION TECHNOLOGIES IN THE PRODUCTION OR PROCESSING OF GOODS
    • Y02P90/00—Enabling technologies with a potential contribution to greenhouse gas [GHG] emissions mitigation
    • Y02P90/30—Computing systems specially adapted for manufacturing

Definitions

  • the invention relates to the technical field of cooking, in particular to a cooking method, a cooking device, a cooking appliance and a computer-readable storage medium.
  • the wall breaker has the advantages of a juicer and a soymilk machine. On the one hand, it can beat or grind materials to destroy its cell wall and improve the body's absorption efficiency of nutrients and dietary fiber. At the same time, the amount of residue can also be reduced. On the other hand, the materials can be cooked by heating to prepare foods such as rice cereal, milkshakes, yogurt, soy milk, etc., so as to improve the taste and health requirements of users.
  • the present invention aims to solve at least one of the technical problems existing in the prior art or related technologies.
  • an object of the present invention is to provide a cooking method.
  • Another object of the present invention is to provide a cooking device.
  • Another object of the present invention is to provide a cooking appliance.
  • Another object of the present invention is to provide a computer-readable storage medium.
  • a cooking method which includes: receiving attribute information of a material to be cooked and / or edible demand information of a material to be cooked; according to the attribute information and / or The food demand information determines the corresponding cooking process; according to the cooking process, the materials to be cooked are subjected to wall breaking treatment and heating treatment.
  • the corresponding cooking process is determined according to the attribute information of the material and / or edible demand information, and Perform the corresponding wall breaking treatment and heating treatment on the material.
  • it can determine whether the material is resistant to cooking based on the nutritional composition, soft hardness, weight and variety name of the material.
  • increase the cooking time and Cooking power can effectively reduce the user's waiting time, such as shortening the cooking time and cooking power for non-cookable materials, which can effectively reduce power consumption, and determine the vitamin content, trace element content, and dietary fiber content in combination with nutritional components , Can reduce the decomposition and loss of nutritional ingredients.
  • the food requirements include consistency, soft hardness, and water content. Rate, food particle size, low sugar, low fat, dietary fiber ratio, and trace element content.
  • the attribute information of the received material may be from a touch panel of the cooking appliance or from an associated client.
  • the wall breaking treatment includes a whipping treatment, a grinding treatment, and a pressing treatment, such as a treatment method that ruptures the cell wall of the material.
  • determining the corresponding cooking process according to the attribute information and / or the food demand information specifically includes: when analyzing the attribute information to determine that the category of the material to be cooked is a fruit and vegetable material, according to the fruit and vegetable material's The category information determines the corresponding soft hardness; according to the corresponding relationship between the soft hardness of the fruit and vegetable materials, the preset soft hardness and the particle size, the particle size range of the cooked material is determined; according to the particle size range, the preset The correspondence between the particle size range and the cooking process determines the corresponding cooking process.
  • the fruit and vegetable material is rich in dietary fiber, and the proportion of dietary fiber mainly determines the taste and soft hardness of the food, therefore, according to the soft hardness, preset soft hardness and particle size of the fruit and vegetable material Correspondence between them, determine the particle size range of the cooked material, and determine the corresponding cooking process according to the correspondence between the particle size range, the preset particle size range and the cooking process, which can provide users with the best particle size.
  • Food makes the taste of food more satisfy the needs of users, and in order to retain vitamins and minerals to the greatest extent, appropriately reducing cooking power and cooking time is beneficial to improving the user experience.
  • the particle size of the ingredients gradually decreases, and the nutrition of the ingredients gradually releases.
  • the fineness of the ingredients has fully met the user's requirements for consumption.
  • Nutrition release reaches its peak. If you continue to beat, the fineness of the ingredients will not be significantly reduced, and it will waste whipping time, and even cause loss of nutritional ingredients.
  • the corresponding cooking process is determined according to the attribute information and / or edible demand information, and specifically includes: determining the beans when analyzing the attribute information to determine that the category of the material to be cooked is a legume material
  • the pre-existing nutrition component composition corresponding to the raw materials; the corresponding cooking process is determined according to the corresponding relationship between the nutrient component composition of the legume materials, the preset nutritional component composition, and the cooking process.
  • the corresponding During the cooking process on the one hand, due to the high protein content of legumes, paste pots may be generated during high temperatures, affecting the user's taste and experience. Therefore, the heating power in the corresponding cooking process needs to be appropriately reduced to reduce Paste pans and overflows occur.
  • legumes may produce a large amount of residue during the cooking process. Therefore, the corresponding cooking process needs to increase the actual wall-breaking treatment to reduce the generation of residues, which is conducive to improving the user's consumption. Taste and absorption of nutrients.
  • the cooking function is preset to "make soy milk"
  • the cooking function is preset to "make soy milk”
  • the cooking function is preset to "make soy milk”
  • increase the whipping processing time to make soymilk to achieve extreme fineness, increase digestion and absorption and lower blood lipids and cholesterol.
  • the legume material is black beans and the cooking function is preset to "make soy milk", due to its high protein and dietary fiber content
  • reduce the power and duration of the heat treatment increase the duration of the whipping process, so that the milk is extremely delicate, increase digestion and absorption, and lower blood lipids and cholesterol.
  • determining the corresponding cooking process according to the attribute information and / or food demand information specifically includes: analyzing the attribute information to determine the category of the material to be cooked, and analyzing the food demand information to determine When the user needs the edible effect, the corresponding cooking process is determined according to the category, the edible effect, and the correspondence between the edible effect and the cooking process under any preset category.
  • the edible efficacy is based on any of the categories, edible efficacy, and preset categories.
  • the corresponding relationship with the cooking process and determining the corresponding cooking process can further satisfy the user's needs for healthy eating.
  • Dietary fiber can be divided into two types: soluble dietary fiber (SDF) and insoluble dietary fiber (IDF).
  • SDF soluble dietary fiber
  • IDF insoluble dietary fiber
  • the above dietary fiber ratio refers to the component ratio of water-soluble dietary fiber to water-insoluble dietary fiber.
  • water-soluble dietary fiber is not digested by the body's digestive tract enzymes, it is a class of non-starch polysaccharides that are soluble in hot water and separated by a certain volume of ethanol precipitation. It mainly refers to the water-soluble storage in plant cells. Substances and secretions, including some microbial polysaccharides and synthetic polysaccharides, which are mainly composed of gums.
  • Non-water soluble dietary fiber refers to the non-starch structure that is not digested by digestive enzymes and is insoluble in hot water. Polysaccharides, including cellulose, hemicellulose, lignin, chitosan and vegetable waxes.
  • the two major types of dietary fiber coexist, and their composition has a great relationship with the particle size of the food.
  • the content of non-water soluble dietary fiber IDF
  • the content of water-soluble dietary fiber SDF
  • insoluble components gradually become soluble components.
  • IDF The main role of IDF is to produce mechanical peristaltic effects, promote gastric emptying, promote intestinal peristalsis, and laxative bowel movements. SDF exerts more metabolic functions and affects the metabolism of carbohydrates and lipids. It has blood lipid, cholesterol, Reduce blood sugar and other effects. There is a proportional relationship between the two components, namely SDF / IDF. Under normal circumstances, a reasonable dietary fiber intake of SDF / IDF is about 1: 3.
  • the particle size of the ingredients can be controlled by adjusting the parameters of the stirring process, and then the SDF / IDF can be adjusted. If the SDF / IDF is slightly higher, it means that the SDF content is increased, and the food demand is biased to lower blood lipids, cholesterol, and blood sugar. If the SDF / IDF is slightly lower, it means that the IDF content is increased and the food demand is biased toward laxative effect.
  • determining a corresponding cooking process according to attribute information and / or edible demand information specifically includes: analyzing the attribute information to determine a moisture content increase of the material to be cooked, and the moisture content increase is to be waited for.
  • the moisture content of the cooking material after absorbing water for a preset period of time; the corresponding cooking process is determined according to the correspondence between the moisture content change, the preset moisture content change, and the cooking process.
  • the moisture content increase is the moisture content change after the material to be cooked absorbs water for a preset period of time, and according to the moisture content change.
  • the corresponding relationship between the preset moisture content change amount and the cooking process, and determining the corresponding cooking process can improve the taste of the ingredients and help reduce the power consumption of the cooking appliance.
  • the material is a cooking-resistant material or an easy-cookable material. For example, if a certain type of miscellaneous grain absorbs water at room temperature for 30 minutes, the moisture content increases by ⁇ T ⁇ 10%, and the time t> 3h required for water absorption to be saturated, the miscellaneous grain is judged to be a miscellaneous grain.
  • miscellaneous grain absorbs water at room temperature for 30 minutes and the water content increases by ⁇ T> 10%, and the time required for the water to saturate t ⁇ 3h, the miscellaneous grain is judged to be an easy-cooked miscellaneous grain.
  • a cooking device including: a receiving unit configured to receive attribute information of a material to be cooked and / or food demand information of a material to be cooked; and a determining unit configured to The attribute information and / or edible demand information determine the corresponding cooking process; the execution unit is configured to perform wall breaking processing and heating processing on the material to be cooked according to the cooking process.
  • the corresponding cooking process is determined according to the attribute information of the material and / or edible demand information, and Perform the corresponding wall breaking treatment and heating treatment on the material.
  • it can determine whether the material is resistant to cooking based on the nutritional composition, soft hardness, weight and variety name of the material.
  • increase the cooking time and Cooking power can effectively reduce the user's waiting time, such as shortening the cooking time and cooking power for non-cookable materials, which can effectively reduce power consumption, and determine the vitamin content, trace element content, and dietary fiber content in combination with nutritional components , Can reduce the decomposition and loss of nutritional ingredients.
  • the food requirements include consistency, soft hardness, and water content. Rate, particle size of food, low sugar, low fat, dietary fiber ratio and trace element content, etc.
  • the attribute information of the received material may be from a touch panel of the cooking appliance or from an associated client.
  • the wall breaking treatment includes a whipping treatment, a grinding treatment, and a pressing treatment, such as a treatment method that ruptures the cell wall of the material.
  • the determining unit is further configured to: when analyzing the attribute information to determine that the category of the material to be cooked is a fruit and vegetable material, determine the corresponding soft hardness according to the category information of the fruit and vegetable material;
  • the determination unit is further configured to determine the particle size range of the cooked material according to the correspondence between the soft hardness of the fruit and vegetable material, the preset soft hardness, and the particle size; the determination unit is further configured to: The corresponding relationship between the diameter range, the preset particle size range and the cooking process determines the corresponding cooking process.
  • the fruit and vegetable material is rich in dietary fiber, and the proportion of dietary fiber mainly determines the taste and soft hardness of the food, therefore, according to the soft hardness, preset soft hardness and particle size of the fruit and vegetable material Correspondence between them, determine the particle size range of the cooked material, and determine the corresponding cooking process according to the correspondence between the particle size range, the preset particle size range and the cooking process, which can provide users with the best particle size.
  • Food makes the taste of food more satisfy the needs of users, and in order to retain vitamins and minerals to the greatest extent, appropriately reducing cooking power and cooking time is beneficial to improving the user experience.
  • the particle size of the ingredients gradually decreases, and the nutrition of the ingredients gradually releases.
  • the fineness of the ingredients has fully met the user's requirements for consumption.
  • Nutrition release reaches its peak. If you continue to beat, the fineness of the ingredients will not be significantly reduced, and it will waste whipping time, and even cause loss of nutritional ingredients.
  • the determining unit is further configured to: when analyzing attribute information to determine that the category of the material to be cooked is a legume material, determine a pre-stored nutritional component composition corresponding to the legume material; The determining unit is further configured to determine a corresponding cooking process according to a corresponding relationship between a nutrition component composition of the legume material, a preset nutrition component composition, and a cooking process.
  • the corresponding During the cooking process on the one hand, due to the high protein content of legumes, paste pots may be generated during high temperatures, affecting the user's taste and experience. Therefore, the heating power in the corresponding cooking process needs to be appropriately reduced to reduce Paste pans and overflows occur.
  • legumes may produce a large amount of residue during the cooking process. Therefore, the corresponding cooking process needs to increase the actual wall-breaking treatment to reduce the generation of residues, which is conducive to improving the user's consumption. Taste and absorption of nutrients.
  • the cooking function is preset to "make soy milk"
  • the cooking function is preset to "make soy milk”
  • the cooking function is preset to "make soy milk”
  • increase the whipping processing time to make soymilk to achieve extreme fineness, increase digestion and absorption and lower blood lipids and cholesterol.
  • the legume material is black beans and the cooking function is preset to "make soy milk", due to its high protein and dietary fiber content
  • reduce the power and duration of the heat treatment increase the duration of the whipping process, so that the milk is extremely delicate, increase digestion and absorption, and lower blood lipids and cholesterol.
  • the determining unit is further configured to: when analyzing attribute information to determine a category of a material to be cooked, and analyzing consumption demand information to determine a user's required edible effect, according to the category, The corresponding relationship between the edible efficacy and the preset edible efficacy in any one category and the cooking process, and the corresponding cooking process is determined.
  • the edible efficacy is based on any of the categories, edible efficacy, and preset categories.
  • the corresponding relationship with the cooking process and determining the corresponding cooking process can further satisfy the user's needs for healthy eating.
  • Dietary fiber can be divided into two types: soluble dietary fiber (SDF) and insoluble dietary fiber (IDF).
  • SDF soluble dietary fiber
  • IDF insoluble dietary fiber
  • the above dietary fiber ratio refers to the component ratio of water-soluble dietary fiber to water-insoluble dietary fiber.
  • water-soluble dietary fiber is not digested by the body's digestive tract enzymes, it is a class of non-starch polysaccharides that are soluble in hot water and separated by a certain volume of ethanol precipitation. It mainly refers to the water-soluble storage in plant cells. Substances and secretions, including some microbial polysaccharides and synthetic polysaccharides, which are mainly composed of gums.
  • Non-water soluble dietary fiber refers to the non-starch structure that is not digested by digestive enzymes and is insoluble in hot water. Polysaccharides, including cellulose, hemicellulose, lignin, chitosan and vegetable waxes.
  • the two major types of dietary fiber coexist, and their composition has a great relationship with the particle size of the food.
  • the content of non-water soluble dietary fiber IDF
  • the content of water-soluble dietary fiber SDF
  • insoluble components gradually become soluble components.
  • IDF The main role of IDF is to produce mechanical peristaltic effects, promote gastric emptying, promote intestinal peristalsis, and laxative bowel movements. SDF exerts more metabolic functions and affects the metabolism of carbohydrates and lipids. It has blood lipid, cholesterol, Reduce blood sugar and other effects. There is a proportional relationship between the two components, namely SDF / IDF. Under normal circumstances, a reasonable dietary fiber intake of SDF / IDF is about 1: 3.
  • the particle size of the ingredients can be controlled by adjusting the parameters of the stirring process, and then the SDF / IDF can be adjusted. If the SDF / IDF is slightly higher, it means that the SDF content is increased, and the food demand is biased to lower blood lipids, cholesterol, and blood sugar. If the SDF / IDF is slightly lower, it means that the IDF content is increased and the food demand is biased toward laxative effect.
  • the determining unit is further configured to: analyze the attribute information to determine the moisture content increase of the material to be cooked, and the moisture content increase is the water content of the material to be cooked after absorbing water for a preset period of time.
  • the water content change amount; the determining unit is further configured to determine a corresponding cooking process according to a corresponding relationship between the water content change amount, a preset water content change amount, and a cooking process.
  • the moisture content increase is the moisture content change after the material to be cooked absorbs water for a preset period of time, and according to the moisture content change.
  • the corresponding relationship between the preset moisture content change amount and the cooking process, and determining the corresponding cooking process can improve the taste of the ingredients and help reduce the power consumption of the cooking appliance.
  • the material is a cooking-resistant material or an easy-cookable material. For example, if a certain type of miscellaneous grain absorbs water at room temperature for 30 minutes, the moisture content increases by ⁇ T ⁇ 10%, and the time t> 3h required for water absorption to be saturated, the miscellaneous grain is judged to be a miscellaneous grain.
  • miscellaneous grain absorbs water at room temperature for 30 minutes and the water content increases by ⁇ T> 10%, and the time required for the water to saturate t ⁇ 3h, the miscellaneous grain is judged to be an easy-to-cook miscellaneous grain.
  • a cooking appliance including a cooking device as defined in any one of the above technical solutions.
  • a computer-readable storage medium on which a computer program is stored, and the computer program is executed to implement the steps of the cooking method as defined in any one of the above technical solutions.
  • FIG. 1 shows a schematic flowchart of a cooking method according to an embodiment of the present invention
  • Figure 2 shows a schematic block diagram of a cooking device according to an embodiment of the invention
  • Fig. 3 shows a schematic block diagram of a cooking appliance according to an embodiment of the invention.
  • FIG. 1 shows a schematic flowchart of a cooking method according to an embodiment of the present invention.
  • a cooking method includes: Step S102, receiving attribute information of a material to be cooked and / or food demand information of a material to be cooked; Step S104, according to the attribute information and / or The edible demand information determines the corresponding cooking process; step S106, according to the cooking process, the material to be cooked is subjected to wall breaking processing and heating processing.
  • the corresponding cooking process is determined according to the attribute information of the material and / or edible demand information, and Perform the corresponding wall breaking treatment and heating treatment on the material.
  • it can determine whether the material is resistant to cooking based on the nutritional composition, soft hardness, weight and variety name of the material.
  • increase the cooking time and Cooking power can effectively reduce the user's waiting time, such as shortening the cooking time and cooking power for non-cookable materials, which can effectively reduce power consumption, and determine the vitamin content, trace element content, and dietary fiber content in combination with nutritional components , Can reduce the decomposition and loss of nutritional ingredients.
  • the food requirements include consistency, soft hardness, and water content. Rate, food particle size, low sugar, low fat, dietary fiber ratio, and trace element content.
  • the attribute information of the received material may be from a touch panel of the cooking appliance or from an associated client.
  • the wall breaking treatment includes a whipping treatment, a grinding treatment, and a pressing treatment, such as a treatment method that ruptures the cell wall of the material.
  • determining the corresponding cooking process according to the attribute information and / or the food demand information specifically includes: when analyzing the attribute information to determine that the category of the material to be cooked is a fruit and vegetable material, according to the fruit and vegetable material's The category information determines the corresponding soft hardness; according to the corresponding relationship between the soft hardness of the fruit and vegetable materials, the preset soft hardness and the particle size, the particle size range of the cooked material is determined; according to the particle size range, the preset The correspondence between the particle size range and the cooking process determines the corresponding cooking process.
  • the fruit and vegetable material is rich in dietary fiber, and the proportion of dietary fiber mainly determines the taste and soft hardness of the food, therefore, according to the soft hardness, preset soft hardness and particle size of the fruit and vegetable material Correspondence between them, determine the particle size range of the cooked material, and determine the corresponding cooking process according to the correspondence between the particle size range, the preset particle size range and the cooking process, which can provide users with the best particle size.
  • Food makes the taste of food more satisfy the needs of users, and in order to retain vitamins and minerals to the greatest extent, appropriately reducing cooking power and cooking time is beneficial to improving the user experience.
  • the particle size of the ingredients gradually decreases, and the nutrition of the ingredients gradually releases.
  • the fineness of the ingredients has fully met the user's requirements for consumption.
  • Nutrition release reaches its peak. If you continue to beat, the fineness of the ingredients will not be significantly reduced, and it will waste whipping time, and even cause loss of nutritional ingredients.
  • the motor speed is greater than or equal to 20,000 rpm during full-power whipping, and the motor speed is greater than or equal to 15,000 rpm during whipping, and less than 20,000 rpm.
  • the corresponding cooking process is determined according to the attribute information and / or edible demand information, and specifically includes: determining the beans when analyzing the attribute information to determine that the category of the material to be cooked is a legume material
  • the pre-existing nutrition component composition corresponding to the raw materials; the corresponding cooking process is determined according to the corresponding relationship between the nutrient component composition of the legume materials, the preset nutritional component composition, and the cooking process.
  • the corresponding During the cooking process on the one hand, due to the high protein content of legumes, paste pots may be generated during high temperatures, affecting the user's taste and experience. Therefore, the heating power in the corresponding cooking process needs to be appropriately reduced to reduce Paste pans and overflows occur.
  • legumes may produce a large amount of residue during the cooking process. Therefore, the corresponding cooking process needs to increase the actual wall-breaking treatment to reduce the generation of residues, which is conducive to improving the user's consumption. Taste and absorption of nutrients.
  • the cooking function is preset to "make soy milk", due to its high content of dietary fiber and flavonoids, after obtaining the default soymilk process, increase the length of the whipping process to maximize the soymilk.
  • Delicate increase digestion and absorption and lower blood lipids and cholesterol.
  • the cooking process of edamame can refer to the following steps:
  • the material is subjected to power-regulating heating (greater than or equal to 800 watts) for 5 minutes with the first power-regulating ratio, and the first power-regulating ratio is less than 1 and greater than or equal to 2/3.
  • the material is heated with a second power modulation ratio (800 watts or more) for 6 minutes, and the second power modulation ratio is less than 2/3 and greater than or equal to 1/3.
  • a second power modulation ratio 800 watts or more
  • the legume material is black beans and the cooking function is preset to "make soy milk", due to its high protein and dietary fiber content, after obtaining the default soy milk process, on the one hand, reduce the power and duration of the heat treatment, and on the other hand In terms of increasing the duration of the whipping process, the soy milk is extremely delicate, increasing digestion and absorption, and lowering blood lipids and cholesterol.
  • the cooking process of black beans can refer to the following steps:
  • the material is heated with a fourth power adjustment ratio (more than or equal to 800 watts) for 6 minutes, and the fourth power adjustment ratio is less than 1 and greater than or equal to 1/3.
  • determining the corresponding cooking process according to the attribute information and / or food demand information specifically includes: analyzing the attribute information to determine the category of the material to be cooked, and analyzing the food demand information to determine When the user needs the edible effect, the corresponding cooking process is determined according to the category, the edible effect, and the correspondence between the edible effect and the cooking process under any preset category.
  • the edible efficacy is based on any of the categories, edible efficacy, and preset categories.
  • the corresponding relationship with the cooking process and determining the corresponding cooking process can further satisfy the user's needs for healthy eating.
  • Dietary fiber can be divided into two types: soluble dietary fiber (SDF) and insoluble dietary fiber (IDF).
  • SDF soluble dietary fiber
  • IDF insoluble dietary fiber
  • the above dietary fiber ratio refers to the component ratio of water-soluble dietary fiber to water-insoluble dietary fiber.
  • water-soluble dietary fiber is not digested by the body's digestive tract enzymes, it is a class of non-starch polysaccharides that are soluble in hot water and separated by a certain volume of ethanol precipitation. It mainly refers to the water-soluble storage in plant cells. Substances and secretions, including some microbial polysaccharides and synthetic polysaccharides, which are mainly composed of gums.
  • Non-water soluble dietary fiber refers to the non-starch structure that is not digested by digestive enzymes and is insoluble in hot water. Polysaccharides, including cellulose, hemicellulose, lignin, chitosan and vegetable waxes.
  • the two major types of dietary fiber coexist, and their composition has a great relationship with the particle size of the food.
  • the content of non-water soluble dietary fiber IDF
  • the content of water-soluble dietary fiber SDF
  • the insoluble components gradually become soluble components.
  • IDF The main role of IDF is to produce mechanical peristaltic effects, promote gastric emptying, promote intestinal peristalsis, and laxative bowel movements. SDF exerts more metabolic functions and affects the metabolism of carbohydrates and lipids. It has blood lipid, cholesterol, Reduce blood sugar and other effects. There is a proportional relationship between the two components, namely SDF / IDF. Under normal circumstances, a reasonable dietary fiber intake of SDF / IDF is about 1: 3.
  • the particle size of the ingredients can be controlled by adjusting the parameters of the stirring process, and then the SDF / IDF can be adjusted. If the SDF / IDF is slightly higher, it means that the SDF content is increased, and the food demand is biased to lower blood lipids, cholesterol, and blood sugar. If the SDF / IDF is slightly lower, it means that the IDF content is increased and the food demand is biased toward laxative effect.
  • Embodiment 4 is a diagrammatic representation of Embodiment 4:
  • the motor speed is greater than or equal to 20,000 rpm during full-power whipping, and the motor speed is greater than or equal to 15,000 rpm during whipping, and less than 20,000 rpm.
  • determining a corresponding cooking process according to attribute information and / or edible demand information specifically includes: analyzing the attribute information to determine a moisture content increase of the material to be cooked, and the moisture content increase is to be waited for.
  • the moisture content of the cooking material after absorbing water for a preset period of time; the corresponding cooking process is determined according to the correspondence between the moisture content change, the preset moisture content change, and the cooking process.
  • the moisture content increase is the moisture content change after the material to be cooked absorbs water for a preset period of time, and according to the moisture content change.
  • the corresponding relationship between the preset moisture content change amount and the cooking process, and determining the corresponding cooking process can improve the taste of the ingredients and help reduce the power consumption of the cooking appliance.
  • Embodiment 5 is a diagrammatic representation of Embodiment 5:
  • the material By analyzing the attribute information to determine the moisture content increase of the material to be cooked, it can be determined that the material is cook-resistant or easy-cookable. For example, if a certain type of miscellaneous grain absorbs water at room temperature for 30 minutes, the moisture content increases by ⁇ T ⁇ 10%. , And the time required for water absorption to be saturated t> 3h, the miscellaneous grain is judged to be cooking-resistant miscellaneous grain, as shown in Table 3.
  • Embodiment 6 is a diagrammatic representation of Embodiment 6
  • miscellaneous grain absorbs water at room temperature for 30 minutes and the water content increases by ⁇ T> 10%, and the time required for water absorption to saturate t ⁇ 3h, then the miscellaneous grain is judged to be an easy-cooked miscellaneous grain, as shown in Table 4.
  • Embodiment 7 is a diagrammatic representation of Embodiment 7:
  • the cooking process corresponding to the cooking-resistant materials shown in Table 3 and the easy-to-cook materials shown in Table 4 can refer to the following steps:
  • the material is a cooking-resistant material or an easy-cooking material according to the obtained attribute information.
  • FIG. 2 shows a schematic block diagram of a cooking apparatus according to an embodiment of the present invention.
  • a cooking device 200 includes: a receiving unit 202, configured to receive attribute information of a material to be cooked and / or edible demand information of a material to be cooked; and a determining unit 204, Determining a corresponding cooking process according to the attribute information and / or edible demand information; the execution unit 206 is configured to perform wall breaking processing and heating processing on the material to be cooked according to the cooking process.
  • the corresponding cooking process is determined according to the attribute information of the material and / or edible demand information, and Perform the corresponding wall breaking treatment and heating treatment on the material.
  • it can determine whether the material is resistant to cooking based on the nutritional composition, soft hardness, weight and variety name of the material.
  • increase the cooking time and Cooking power can effectively reduce the user's waiting time, such as shortening the cooking time and cooking power for non-cookable materials, which can effectively reduce power consumption, and determine the vitamin content, trace element content, and dietary fiber content in combination with nutritional components , Can reduce the decomposition and loss of nutritional ingredients.
  • the food requirements include consistency, soft hardness, and water content. Rate, particle size of food, low sugar, low fat, dietary fiber ratio and trace element content, etc.
  • the attribute information of the received material may be from a touch panel of the cooking appliance or from an associated client.
  • the wall breaking treatment includes a whipping treatment, a grinding treatment, and a pressing treatment, such as a treatment method that ruptures the cell wall of the material.
  • the determining unit 204 is further configured to: when analyzing the attribute information to determine that the category of the material to be cooked is a fruit and vegetable material, determine the corresponding soft hardness according to the category information of the fruit and vegetable material; the determining unit 204 is also used to determine the particle size range of the cooked material according to the corresponding relationship between the soft hardness of the fruit and vegetable materials, the preset soft hardness, and the particle size; the determination unit 204 is further used to: The correspondence between the preset particle size range and the cooking process determines the corresponding cooking process.
  • the fruit and vegetable material is rich in dietary fiber, and the proportion of dietary fiber mainly determines the taste and soft hardness of the food, therefore, according to the soft hardness, preset soft hardness and particle size of the fruit and vegetable material Correspondence between them, determine the particle size range of the cooked material, and determine the corresponding cooking process according to the correspondence between the particle size range, the preset particle size range and the cooking process, which can provide users with the best particle size.
  • Food makes the taste of food more satisfy the needs of users, and in order to retain vitamins and minerals to the greatest extent, appropriately reducing cooking power and cooking time is beneficial to improving the user experience.
  • the particle size of the ingredients gradually decreases, and the nutrition of the ingredients gradually releases.
  • the fineness of the ingredients has fully met the user's requirements for consumption.
  • Nutrition release reaches its peak. If you continue to beat, the fineness of the ingredients will not be significantly reduced, and it will waste whipping time, and even cause loss of nutritional ingredients.
  • the determining unit 204 is further configured to: when analyzing the attribute information to determine that the category of the material to be cooked is a legume material, determine a pre-stored nutrition component composition corresponding to the legume material; determine The unit 204 is further configured to determine the corresponding cooking process according to the correspondence between the nutritional component composition of the legume material, the preset nutritional component composition, and the cooking process.
  • the corresponding During the cooking process on the one hand, due to the high protein content of legumes, paste pots may be generated during high temperatures, affecting the user's taste and experience. Therefore, the heating power in the corresponding cooking process needs to be appropriately reduced to reduce Paste pans and overflows occur.
  • legumes may produce a large amount of residue during the cooking process. Therefore, the corresponding cooking process needs to increase the actual wall-breaking treatment to reduce the generation of residues, which is conducive to improving the user's consumption. Taste and absorption of nutrients.
  • the cooking function is preset to "make soy milk"
  • the cooking function is preset to "make soy milk”
  • the cooking function is preset to "make soy milk”
  • increase the whipping processing time to make soymilk to achieve extreme fineness, increase digestion and absorption and lower blood lipids and cholesterol.
  • the legume material is black beans and the cooking function is preset to "make soy milk", due to its high protein and dietary fiber content
  • reduce the power and duration of the heat treatment increase the duration of the whipping process, so that the milk is extremely delicate, increase digestion and absorption, and lower blood lipids and cholesterol.
  • the determining unit 204 is further configured to: when analyzing the attribute information to determine the category of the material to be cooked, and analyzing the consumption demand information to determine the edible efficacy required by the user, Correspondence between efficacy, preset edible efficacy and cooking process in any category, and determine the corresponding cooking process.
  • the edible efficacy is based on any of the categories, edible efficacy, and preset categories.
  • the corresponding relationship with the cooking process and determining the corresponding cooking process can further satisfy the user's needs for healthy eating.
  • Dietary fiber can be divided into two types: soluble dietary fiber (SDF) and insoluble dietary fiber (IDF).
  • SDF soluble dietary fiber
  • IDF insoluble dietary fiber
  • the above dietary fiber ratio refers to the component ratio of water-soluble dietary fiber to water-insoluble dietary fiber.
  • water-soluble dietary fiber is not digested by the body's digestive tract enzymes, it is a class of non-starch polysaccharides that are soluble in hot water and separated by a certain volume of ethanol precipitation. It mainly refers to the water-soluble storage in plant cells. Substances and secretions, including some microbial polysaccharides and synthetic polysaccharides, which are mainly composed of gums.
  • Non-water soluble dietary fiber refers to the non-starch structure that is not digested by digestive enzymes and is insoluble in hot water. Polysaccharides, including cellulose, hemicellulose, lignin, chitosan and vegetable waxes.
  • the two major types of dietary fiber coexist, and their composition has a great relationship with the particle size of the food.
  • the content of non-water soluble dietary fiber IDF
  • the content of water-soluble dietary fiber SDF
  • insoluble components gradually become soluble components.
  • IDF The main role of IDF is to produce mechanical peristaltic effects, promote gastric emptying, promote intestinal peristalsis, and laxative bowel movements. SDF exerts more metabolic functions and affects the metabolism of carbohydrates and lipids. It has blood lipid, cholesterol, Reduce blood sugar and other effects. There is a proportional relationship between the two components, namely SDF / IDF. Under normal circumstances, a reasonable dietary fiber intake of SDF / IDF is about 1: 3.
  • the particle size of the ingredients can be controlled by adjusting the parameters of the stirring process, and then the SDF / IDF can be adjusted. If the SDF / IDF is slightly higher, it means that the SDF content is increased, and the food demand is biased to lower blood lipids, cholesterol, and blood sugar. If the SDF / IDF is slightly lower, it means that the IDF content is increased and the food demand is biased toward laxative effect.
  • the determining unit 204 is further configured to: analyze the attribute information to determine the moisture content increase of the material to be cooked, and the moisture content increase is the water content of the material to be cooked after absorbing water for a preset period of time The rate of change of the rate; the determining unit 204 is further configured to determine the corresponding cooking process according to the correspondence between the amount of change of the moisture content, the preset amount of change of the moisture content, and the cooking process.
  • the moisture content increase is the moisture content change after the material to be cooked absorbs water for a preset period of time, and according to the moisture content change.
  • the corresponding relationship between the preset moisture content change amount and the cooking process, and determining the corresponding cooking process can improve the taste of the ingredients and help reduce the power consumption of the cooking appliance.
  • the material is a cooking-resistant material or an easy-cookable material. For example, if a certain type of miscellaneous grain absorbs water at room temperature for 30 minutes, the moisture content increases by ⁇ T ⁇ 10%, and the time t> 3h required for water absorption to be saturated, the miscellaneous grain is judged to be a miscellaneous grain.
  • miscellaneous grain absorbs water at room temperature for 30 minutes and the water content increases by ⁇ T> 10%, and the time required for the water to saturate t ⁇ 3h, the miscellaneous grain is judged to be an easy-to-cook miscellaneous grain.
  • Fig. 3 shows a schematic block diagram of a cooking appliance according to an embodiment of the invention.
  • a cooking appliance 300 includes: a cooking device 200 defined by any one of the foregoing technologies.
  • the cooking device 200 may include a logic computing device such as an MCU, a CPU, a DSP, a single-chip microcomputer, and an embedded device.
  • the receiving unit 202 may include a touch screen, a button, a voice recognizer, and a communication antenna.
  • the determining unit 204 may include a comparator and The memory and the like, the execution unit 206 may include a heating driving circuit and a corresponding heating component, a stirring driving circuit and a corresponding stirring component, a hammer driving circuit and a corresponding hammer component, a grinding driving circuit and a corresponding grinding component.
  • Embodiment 8 is a diagrammatic representation of Embodiment 8
  • a computer-readable storage medium has a computer program stored thereon.
  • the computer program is executed to implement the cooking method as defined in any of the above technical solutions, and includes: receiving attributes of a material to be cooked Information and / or edible demand information of the cooking material; determine the corresponding cooking process according to the attribute information and / or edible demand information; perform wall breaking treatment and heating processing on the material to be cooked according to the cooking process.
  • the corresponding cooking process is determined according to the attribute information of the material and / or edible demand information, and Perform the corresponding wall breaking treatment and heating treatment on the material.
  • it can determine whether the material is resistant to cooking based on the nutritional composition, soft hardness, weight and variety name of the material.
  • increase the cooking time and Cooking power can effectively reduce the user's waiting time, such as shortening the cooking time and cooking power for non-cookable materials, which can effectively reduce power consumption, and determine the vitamin content, trace element content, and dietary fiber content in combination with nutritional components , Can reduce the decomposition and loss of nutritional ingredients.
  • the food requirements include consistency, soft hardness, and water content. Rate, food particle size, low sugar, low fat, dietary fiber ratio, and trace element content.
  • the attribute information of the received material may be from a touch panel of a cooking appliance or from an associated client.
  • the wall breaking treatment includes a whipping treatment, a grinding treatment, and a pressing treatment, such as a treatment method that ruptures the cell wall of the material.
  • determining the corresponding cooking process according to the attribute information and / or the food demand information specifically includes: when analyzing the attribute information to determine that the category of the material to be cooked is a fruit and vegetable material, according to the fruit and vegetable material's The category information determines the corresponding soft hardness; according to the corresponding relationship between the soft hardness of the fruit and vegetable materials, the preset soft hardness and the particle size, the particle size range of the cooked material is determined; according to the particle size range, the preset The correspondence between the particle size range and the cooking process determines the corresponding cooking process.
  • the fruit and vegetable material is rich in dietary fiber, and the proportion of dietary fiber mainly determines the taste and soft hardness of the food, therefore, according to the soft hardness, preset soft hardness and particle size of the fruit and vegetable material Correspondence between them, determine the particle size range of the cooked material, and determine the corresponding cooking process according to the correspondence between the particle size range, the preset particle size range and the cooking process, which can provide users with the best particle size.
  • Food makes the taste of food more satisfy the needs of users, and in order to retain vitamins and minerals to the greatest extent, appropriately reducing cooking power and cooking time is beneficial to improving the user experience.
  • the particle size of the ingredients gradually decreases, and the nutrition of the ingredients gradually releases.
  • the fineness of the ingredients has fully met the user's requirements for consumption.
  • Nutrition release reaches its peak. If you continue to beat, the fineness of the ingredients will not be significantly reduced, and it will waste whipping time, and even cause loss of nutritional ingredients.
  • the corresponding cooking process is determined according to the attribute information and / or edible demand information, and specifically includes: determining the beans when analyzing the attribute information to determine that the category of the material to be cooked is a legume material
  • the pre-existing nutrition component composition corresponding to the raw materials; the corresponding cooking process is determined according to the corresponding relationship between the nutrient component composition of the legume materials, the preset nutritional component composition, and the cooking process.
  • the corresponding cooking process by determining the pre-existing nutrition component composition corresponding to the legume material, and according to the correspondence between the nutrition component composition of the legume material, the preset nutrition component composition, and the cooking process, the corresponding During the cooking process, on the one hand, due to the high protein content of legumes, paste pots may be generated during high temperatures, affecting the user's taste and experience. Therefore, the heating power in the corresponding cooking process needs to be appropriately reduced to reduce Paste pans and overflows occur. On the other hand, legumes may produce a large amount of residue during the cooking process. Therefore, the corresponding cooking process needs to increase the actual wall-breaking treatment to reduce the generation of residues, which is conducive to improving the consumption of users Taste and absorption of nutrients.
  • the cooking function is preset to "make soy milk"
  • the cooking function is preset to "make soy milk”
  • the cooking function is preset to "make soy milk”
  • increase the whipping processing time to make soymilk to achieve extreme fineness, increase digestion and absorption and lower blood lipids and cholesterol.
  • the legume material is black beans and the cooking function is preset to "make soy milk", due to its high protein and dietary fiber content
  • reduce the power and duration of the heat treatment increase the duration of the whipping process, so that the milk is extremely delicate, increase digestion and absorption, and lower blood lipids and cholesterol.
  • determining the corresponding cooking process according to the attribute information and / or food demand information specifically includes: analyzing the attribute information to determine the category of the material to be cooked, and analyzing the food demand information to determine When the user needs the edible effect, the corresponding cooking process is determined according to the category, the edible effect, and the correspondence between the edible effect and the cooking process under any preset category.
  • the edible efficacy is based on any of the categories, edible efficacy, and preset categories.
  • the corresponding relationship with the cooking process and determining the corresponding cooking process can further satisfy the user's needs for healthy eating.
  • Dietary fiber can be divided into two types: soluble dietary fiber (SDF) and insoluble dietary fiber (IDF).
  • SDF soluble dietary fiber
  • IDF insoluble dietary fiber
  • the above dietary fiber ratio refers to the component ratio of water-soluble dietary fiber to water-insoluble dietary fiber.
  • water-soluble dietary fiber is not digested by the body's digestive tract enzymes, it is a class of non-starch polysaccharides that are soluble in hot water and separated by a certain volume of ethanol precipitation. It mainly refers to the water-soluble storage in plant cells. Substances and secretions, including some microbial polysaccharides and synthetic polysaccharides, which are mainly composed of gums.
  • Non-water soluble dietary fiber refers to the non-starch structure that is not digested by digestive enzymes and is insoluble in hot water. Polysaccharides, including cellulose, hemicellulose, lignin, chitosan and vegetable waxes.
  • the two major types of dietary fiber coexist, and their composition has a great relationship with the particle size of the food.
  • the content of non-water soluble dietary fiber IDF
  • the content of water-soluble dietary fiber SDF
  • insoluble components gradually become soluble components.
  • IDF The main role of IDF is to produce mechanical peristaltic effects, promote gastric emptying, promote intestinal peristalsis, and laxative bowel movements. SDF exerts more metabolic functions and affects the metabolism of carbohydrates and lipids. It has blood lipid, cholesterol, Reduce blood sugar and other effects. There is a proportional relationship between the two components, namely SDF / IDF. Under normal circumstances, a reasonable dietary fiber intake of SDF / IDF is about 1: 3.
  • the particle size of the ingredients can be controlled by adjusting the parameters of the stirring process, and then the SDF / IDF can be adjusted. If the SDF / IDF is slightly higher, it means that the SDF content is increased, and the food demand is biased to lower blood lipids, cholesterol, and blood sugar. If the SDF / IDF is slightly lower, it means that the IDF content is increased and the food demand is biased toward laxative effect.
  • determining a corresponding cooking process according to attribute information and / or edible demand information specifically includes: analyzing the attribute information to determine a moisture content increase of the material to be cooked, and the moisture content increase is to be waited for.
  • the moisture content of the cooking material after absorbing water for a preset period of time; the corresponding cooking process is determined according to the correspondence between the moisture content change, the preset moisture content change, and the cooking process.
  • the moisture content increase is the moisture content change after the material to be cooked absorbs water for a preset period of time, and according to the moisture content change.
  • the corresponding relationship between the preset moisture content change amount and the cooking process, and determining the corresponding cooking process can improve the taste of the ingredients and help reduce the power consumption of the cooking appliance.
  • the material is a cooking-resistant material or an easy-cookable material. For example, if a certain type of miscellaneous grain absorbs water at room temperature for 30 minutes, the moisture content increases by ⁇ T ⁇ 10%, and the time t> 3h required for water absorption to be saturated, the miscellaneous grain is judged to be a miscellaneous grain.
  • miscellaneous grain absorbs water at room temperature for 30 minutes and the water content increases by ⁇ T> 10%, and the time required for the water to saturate t ⁇ 3h, the miscellaneous grain is judged to be an easy-to-cook miscellaneous grain.
  • the present invention provides a cooking method, a cooking device, a cooking appliance and a computer-readable storage medium. , Weight, variety name, etc. Therefore, by determining the corresponding cooking process according to the material attribute information and / or food demand information, and performing the corresponding wall breaking treatment and heating treatment on the material, on the one hand, it can target the nutritional components of the material
  • the composition, soft hardness, weight, and variety name determine whether it is resistant to cooking. For cooking-resistant materials, increase the cooking time and cooking power, which can effectively reduce the user's waiting time. For non-cookable materials, shorten the cooking time. Time and cooking power can effectively reduce power consumption, and determine the vitamin content, trace element content, and dietary fiber content in combination with nutritional components, which can reduce the decomposition and loss of nutrient components. Function and variety name to meet user's personalized cooking needs.

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Abstract

一种烹饪方法、烹饪装置、烹饪器具和计算机可读存储介质，其中，烹饪方法包括：接收待烹饪的物料的属性信息和/或对待烹饪物料的食用需求信息；根据属性信息和/或食用需求信息确定对应的烹饪进程；按照烹饪进程对待烹饪的物料进行破壁处理和加热处理。通过本发明的技术方案，针对不同属性特征的物料执行不同的烹饪进程，有利于保留物料的营养物质，提升了物料的食用口感，缩短了用户等待烹饪完成的时间。

Description

烹饪方法、烹饪装置、烹饪器具和计算机可读存储介质
本申请要求于2018年06月19日提交中国专利局、申请号为201810631044.2、发明名称为“烹饪方法、烹饪装置、烹饪器具和计算机可读存储介质”的中国专利申请的优先权，其全部内容通过引用结合在本申请中。
技术领域
本发明涉及烹饪技术领域，具体而言，涉及一种烹饪方法、一种烹饪装置、一种烹饪器具和一种计算机可读存储介质。
背景技术
破壁机作为一种新型的烹饪器具，兼具榨汁机和豆浆机的优点，一方面，能够对物料进行搅打或研磨，以破坏其细胞壁，提高人体对营养物质和膳食纤维的吸收效率，同时，也能减少残渣量，另一方面，能够对物料进行加热烹煮，以制备米糊、奶昔、酸奶、豆浆等食品，以提升用户的食用口感和养生需求。
相关技术中，为了保证所有种类的物料均能被烹煮完全，在执行每种烹饪功能时通常是按照最大时长对物料进行破壁处理和加热处理，但是，上述烹饪方案至少存在以下技术问题：
(1)不利于降低烹饪器具的功耗；
(2)导致了较长的等待时间，影响用户的使用体验；
(3)可能会导致营养成分被破坏，如蛋白质和膳食纤维被过度加热，则可能分解或变质，反而降低人体吸收营养物质的吸收率。
发明内容
本发明旨在至少解决现有技术或相关技术中存在的技术问题之一。
为此，本发明的一个目的在于提供一种烹饪方法。
本发明的另一个目的在于提供一种烹饪装置。
本发明的另一个目的在于提供一种烹饪器具。
本发明的另一个目的在于提供一种计算机可读存储介质。
为了实现上述目的，根据本发明的第一方面的技术方案，提供了一种烹饪方法，包括：接收待烹饪的物料的属性信息和/或对待烹饪物料的食用需求信息；根据属性信息和/或食用需求信息确定对应的烹饪进程；按照烹饪进程对待烹饪的物料进行破壁处理和加热处理。
在该技术方案中，由于物料的属性信息通常是包括营养组分构成、软硬度、重量和品种名称等，因此，通过根据物料的属性信息和/或食用需求信息确定对应的烹饪进程，并对物料执行对应的破壁处理和加热处理，一方面，能够针对物料的营养组分构成、软硬度、重量和品种名称确定其是否耐煮，如针对耐煮的物料则增大烹饪时间和烹饪功率，能够有效地降低用户的等待时间，如针对不耐煮的物料则缩短烹饪时间和烹饪功率，能够有效地降低功耗，并且结合营养组分确定维生素含量、微量元素含量和膳食纤维含量，能够减少营养成分的分解和流失，另一方面，结合用户设置的食用需求、烹饪功能和品种名称，能够满足用户个性化的烹饪需求，其中，食用需求包括粘稠度、软硬度、含水率、食物的粒径、低糖、低脂、膳食纤维比例和微量元素含量等。
其中，接收的物料的属性信息可以是来自烹饪器具的触控面板或来自关联的客户端。
另外，本领域技术人员能够理解的是，破壁处理包括搅打处理、研磨处理和挤压处理等使物料的细胞壁破裂的处理方式。
在上述任一技术方案中，优选地，根据属性信息和/或食用需求信息确定对应的烹饪进程，具体包括：在解析属性信息以确定待烹饪的物料的品类为果蔬物料时，根据果蔬物料的品类信息确定对应的软硬度；根据果蔬物料的软硬度、预设的软硬度与粒径之间的对应关系，确定烹饪后的物料的粒径范围；根据粒径范围、预设的粒径范围与烹饪进程之间的对应关系，确定对应的烹饪进程。
在该技术方案中，由于果蔬物料富含膳食纤维，而膳食纤维的比例主要决定了食物的口感和软硬度，因此，通过根据果蔬物料的软硬度、预设的软硬度与粒径之间的对应关系，确定烹饪后的物料的粒径范围，根据粒径范围、预设的粒径范围与烹饪进程之间的对应关系，确定对应的烹饪进程，能够为用户提供粒度最佳的食物，进而使得食物的口感更满足用户的需求，且为了最大程度地保留维生素和矿物质，适当降低烹饪功率和烹饪时长，有利于提升用户的使用体验。
具体地，随着搅打时间的增大，食材的粒径逐渐降低同时，食材营养逐渐释放，当达到一定程度时(即最佳粒径范围)，食材细腻度已完全满足用户食用要求，食材营养释放达到顶峰，若再继续搅打，食材细腻度口感不会再由明显降低，且浪费搅打时间，甚至造成营养成分的损失。
在上述任一技术方案中，优选地，根据属性信息和/或食用需求信息确定对应的烹饪进程，具体还包括：在解析属性信息以确定待烹饪的物料的品类为豆类物料时，确定豆类物料对应的预存的营养组分构成；根据豆类物料的营养组分构成、预设的营养组分构成与烹饪进程之间的对应关系，确定对应的烹饪进程。
在该技术方案中，通过确定豆类物料对应的预存的营养组分构成，并根据豆类物料的营养组分构成、预设的营养组分构成与烹饪进程之间的对应关系，确定对应的烹饪进程，一方面，由于豆类物料的蛋白质含量较高，在高温过程中可能产生糊锅，影响用户的食用口感和使用体验，因此，对应的烹饪进程中的加热功率需要适当降低，以减少糊锅和溢出的情况发生，另一方面，豆类物料在烹饪过程中可能产生大量残渣，因此，对应的烹饪进程中需要增大破壁处理实际，以减少残渣的产生，有利于提升用户的食用口感和营养组分的吸收率。
譬如，如果豆类物料为毛豆，且烹饪功能预设为“制作豆浆”，由于其膳食纤维和黄酮类化合物含量高的特点，在获取默认的豆浆进程后，增加搅打处理的时长，使豆浆达到极致细腻，增加消化吸收性以及降血脂、降胆固醇的作用。
又如，如果豆类物料为黑豆，且烹饪功能预设为“制作豆浆”，由于 其蛋白质和膳食纤维含量高的特点，在获取默认的豆浆进程后，一方面，降低加热处理的功率和时长，另一方面，增加搅打处理的时长，使豆浆达到极致细腻，增加消化吸收性以及降血脂、降胆固醇的作用。
在上述任一技术方案中，优选地，根据属性信息和/或食用需求信息确定对应的烹饪进程，具体还包括：在解析属性信息以确定待烹饪的物料的品类，并且解析食用需求信息以确定用户所需的食用功效时，根据品类、食用功效、预设的任一品类下食用功效与烹饪进程的对应关系，确定对应的烹饪进程。
在该技术方案中，通过在解析属性信息以确定待烹饪的物料的品类，并且解析食用需求信息以确定用户所需的食用功效时，根据品类、食用功效、预设的任一品类下食用功效与烹饪进程的对应关系，确定对应的烹饪进程，能够进一步地满足用户对饮食健康的需求。
譬如，果蔬物料通常富含膳食纤维，膳食纤维(Dietary Fiber，DF)根据溶解性的不同可分为水溶性膳食纤维(Soluble Dietary Fiber，SDF)和非水溶膳食纤维(Insoluble Dietary Fiber，IDF)两大类，上述膳食纤维比例是指水溶性膳食纤维与非水溶性膳食纤维的组分比例。
水溶性膳食纤维(SDF)虽不被机体消化道酶消化，但可溶于热水，并被一定体积的乙醇沉析分离的一类非淀粉多糖，它主要是指植物细胞内的水溶性贮存物质和分泌物，还包括部分微生物多糖和合成多糖，其组成主要是一些胶类物质，非水溶膳食纤维(IDF)就是指不被消化道酶消化且不溶于热水的那部分非淀粉类结构性多糖，它包括纤维素、半纤维素、木质素、壳聚糖和植物蜡等。
膳食纤维中的这两大类(SDF和IDF)是同时存在的，其组成与食材的粒径具有很大的关系。随着粒径减小，非水溶膳食纤维(IDF)含量逐渐减少，而水溶性膳食纤维(SDF)含量逐渐增加。这是因为在搅打粉碎过程中，一方面困在纤维网络结构中的可溶性成分释放出来，另一方面不可溶组分逐渐变为可溶组分。
IDF的主要作用在于产生机械蠕动效果，促进胃排空、促进肠道蠕动、润肠通便，SDF则更多地发挥代谢功能，影响碳水化合物和脂类的代谢， 具有降血脂、降胆固醇、降血糖等作用。这两种组分存在一种比例关系，即SDF/IDF。通常情况下，合理的膳食纤维摄入时SDF/IDF约为1:3。
为了实现不同的保健作用，可以通过调整搅拌处理的参数来控制食材粒径，进而调节SDF/IDF。如果SDF/IDF略高，则说明SDF含量增多，食用需求偏向于降血脂、降胆固醇、降血糖的作用，如SDF/IDF略低，则说明IDF含量增多，食用需求偏向于润肠通便的作用。
在上述任一技术方案中，优选地，根据属性信息和/或食用需求信息确定对应的烹饪进程，具体还包括：在解析属性信息以确定待烹饪的物料的含水率增幅，含水率增幅为待烹饪的物料在预设时长内吸水后的含水率变化量；根据含水率变化量、预设的含水率变化量与烹饪进程之间的对应关系，确定对应的烹饪进程。
在该技术方案中，通过在解析属性信息以确定待烹饪的物料的含水率增幅，含水率增幅为待烹饪的物料在预设时长内吸水后的含水率变化量，并且根据含水率变化量、预设的含水率变化量与烹饪进程之间的对应关系，确定对应的烹饪进程，能够提升食材口感，同时有利于降低烹饪器具的功耗。
具体地，通过在解析属性信息以确定待烹饪的物料的含水率增幅，能够确定物料为耐煮型物料或易煮型物料，譬如，如果某类杂粮在常温下吸水30min后含水率增幅△T<10％，且至吸水饱和所需时间t>3h，则判定此杂粮为耐煮型杂粮。
如果某类杂粮在常温下吸水30min后含水率增幅△T>10％，且至吸水饱和所需时间t<3h，则判定此杂粮为易煮型杂粮。
根据本发明的第二方面的技术方案，提供了一种烹饪装置，包括：接收单元，用于接收待烹饪的物料的属性信息和/或对待烹饪物料的食用需求信息；确定单元，用于根据属性信息和/或食用需求信息确定对应的烹饪进程；执行单元，用于按照烹饪进程对待烹饪的物料进行破壁处理和加热处理。
在该技术方案中，由于物料的属性信息通常是包括营养组分构成、软硬度、重量和品种名称等，因此，通过根据物料的属性信息和/或食用需求 信息确定对应的烹饪进程，并对物料执行对应的破壁处理和加热处理，一方面，能够针对物料的营养组分构成、软硬度、重量和品种名称确定其是否耐煮，如针对耐煮的物料则增大烹饪时间和烹饪功率，能够有效地降低用户的等待时间，如针对不耐煮的物料则缩短烹饪时间和烹饪功率，能够有效地降低功耗，并且结合营养组分确定维生素含量、微量元素含量和膳食纤维含量，能够减少营养成分的分解和流失，另一方面，结合用户设置的食用需求、烹饪功能和品种名称，能够满足用户个性化的烹饪需求，其中，食用需求包括粘稠度、软硬度、含水率、食物的粒径、低糖、低脂、膳食纤维比例和微量元素含量等。
其中，接收的物料的属性信息可以是来自烹饪器具的触控面板或来自关联的客户端。
另外，本领域技术人员能够理解的是，破壁处理包括搅打处理、研磨处理和挤压处理等使物料的细胞壁破裂的处理方式。
在上述任一技术方案中，优选地，所述确定单元还用于：在解析属性信息以确定待烹饪的物料的品类为果蔬物料时，根据果蔬物料的品类信息确定对应的软硬度；所述确定单元还用于：根据果蔬物料的软硬度、预设的软硬度与粒径之间的对应关系，确定烹饪后的物料的粒径范围；所述确定单元还用于：根据粒径范围、预设的粒径范围与烹饪进程之间的对应关系，确定对应的烹饪进程。
在该技术方案中，由于果蔬物料富含膳食纤维，而膳食纤维的比例主要决定了食物的口感和软硬度，因此，通过根据果蔬物料的软硬度、预设的软硬度与粒径之间的对应关系，确定烹饪后的物料的粒径范围，根据粒径范围、预设的粒径范围与烹饪进程之间的对应关系，确定对应的烹饪进程，能够为用户提供粒度最佳的食物，进而使得食物的口感更满足用户的需求，且为了最大程度地保留维生素和矿物质，适当降低烹饪功率和烹饪时长，有利于提升用户的使用体验。
具体地，随着搅打时间的增大，食材的粒径逐渐降低同时，食材营养逐渐释放，当达到一定程度时(即最佳粒径范围)，食材细腻度已完全满足用户食用要求，食材营养释放达到顶峰，若再继续搅打，食材细腻度口 感不会再由明显降低，且浪费搅打时间，甚至造成营养成分的损失。
在上述任一技术方案中，优选地，所述确定单元还用于：在解析属性信息以确定待烹饪的物料的品类为豆类物料时，确定豆类物料对应的预存的营养组分构成；所述确定单元还用于：根据豆类物料的营养组分构成、预设的营养组分构成与烹饪进程之间的对应关系，确定对应的烹饪进程。
在该技术方案中，通过确定豆类物料对应的预存的营养组分构成，并根据豆类物料的营养组分构成、预设的营养组分构成与烹饪进程之间的对应关系，确定对应的烹饪进程，一方面，由于豆类物料的蛋白质含量较高，在高温过程中可能产生糊锅，影响用户的食用口感和使用体验，因此，对应的烹饪进程中的加热功率需要适当降低，以减少糊锅和溢出的情况发生，另一方面，豆类物料在烹饪过程中可能产生大量残渣，因此，对应的烹饪进程中需要增大破壁处理实际，以减少残渣的产生，有利于提升用户的食用口感和营养组分的吸收率。
譬如，如果豆类物料为毛豆，且烹饪功能预设为“制作豆浆”，由于其膳食纤维和黄酮类化合物含量高的特点，在获取默认的豆浆进程后，增加搅打处理的时长，使豆浆达到极致细腻，增加消化吸收性以及降血脂、降胆固醇的作用。
又如，如果豆类物料为黑豆，且烹饪功能预设为“制作豆浆”，由于其蛋白质和膳食纤维含量高的特点，在获取默认的豆浆进程后，一方面，降低加热处理的功率和时长，另一方面，增加搅打处理的时长，使豆浆达到极致细腻，增加消化吸收性以及降血脂、降胆固醇的作用。
在上述任一技术方案中，优选地，所述确定单元还用于：在解析属性信息以确定待烹饪的物料的品类，并且解析食用需求信息以确定用户所需的食用功效时，根据品类、食用功效、预设的任一品类下食用功效与烹饪进程的对应关系，确定对应的烹饪进程。
在该技术方案中，通过在解析属性信息以确定待烹饪的物料的品类，并且解析食用需求信息以确定用户所需的食用功效时，根据品类、食用功效、预设的任一品类下食用功效与烹饪进程的对应关系，确定对应的烹饪进程，能够进一步地满足用户对饮食健康的需求。
譬如，果蔬物料通常富含膳食纤维，膳食纤维(Dietary Fiber，DF)根据溶解性的不同可分为水溶性膳食纤维(Soluble Dietary Fiber，SDF)和非水溶膳食纤维(Insoluble Dietary Fiber，IDF)两大类，上述膳食纤维比例是指水溶性膳食纤维与非水溶性膳食纤维的组分比例。
水溶性膳食纤维(SDF)虽不被机体消化道酶消化，但可溶于热水，并被一定体积的乙醇沉析分离的一类非淀粉多糖，它主要是指植物细胞内的水溶性贮存物质和分泌物，还包括部分微生物多糖和合成多糖，其组成主要是一些胶类物质，非水溶膳食纤维(IDF)就是指不被消化道酶消化且不溶于热水的那部分非淀粉类结构性多糖，它包括纤维素、半纤维素、木质素、壳聚糖和植物蜡等。
膳食纤维中的这两大类(SDF和IDF)是同时存在的，其组成与食材的粒径具有很大的关系。随着粒径减小，非水溶膳食纤维(IDF)含量逐渐减少，而水溶性膳食纤维(SDF)含量逐渐增加。这是因为在搅打粉碎过程中，一方面困在纤维网络结构中的可溶性成分释放出来，另一方面不可溶组分逐渐变为可溶组分。
IDF的主要作用在于产生机械蠕动效果，促进胃排空、促进肠道蠕动、润肠通便，SDF则更多地发挥代谢功能，影响碳水化合物和脂类的代谢，具有降血脂、降胆固醇、降血糖等作用。这两种组分存在一种比例关系，即SDF/IDF。通常情况下，合理的膳食纤维摄入时SDF/IDF约为1:3。
为了实现不同的保健作用，可以通过调整搅拌处理的参数来控制食材粒径，进而调节SDF/IDF。如果SDF/IDF略高，则说明SDF含量增多，食用需求偏向于降血脂、降胆固醇、降血糖的作用，如SDF/IDF略低，则说明IDF含量增多，食用需求偏向于润肠通便的作用。
在上述任一技术方案中，优选地，所述确定单元还用于：在解析属性信息以确定待烹饪的物料的含水率增幅，含水率增幅为待烹饪的物料在预设时长内吸水后的含水率变化量；所述确定单元还用于：根据含水率变化量、预设的含水率变化量与烹饪进程之间的对应关系，确定对应的烹饪进程。
在该技术方案中，通过在解析属性信息以确定待烹饪的物料的含水率 增幅，含水率增幅为待烹饪的物料在预设时长内吸水后的含水率变化量，并且根据含水率变化量、预设的含水率变化量与烹饪进程之间的对应关系，确定对应的烹饪进程，能够提升食材口感，同时有利于降低烹饪器具的功耗。
具体地，通过在解析属性信息以确定待烹饪的物料的含水率增幅，能够确定物料为耐煮型物料或易煮型物料，譬如，如果某类杂粮在常温下吸水30min后含水率增幅△T<10％，且至吸水饱和所需时间t>3h，则判定此杂粮为耐煮型杂粮。
如果某类杂粮在常温下吸水30min后含水率增幅△T>10％，且至吸水饱和所需时间t<3h，则判定此杂粮为易煮型杂粮。
根据本发明的第三方面的技术方案，提供了一种烹饪器具，包括如上述任一项技术方案限定的烹饪装置。
根据本发明的第四方面的技术方案，提供了一种计算机可读存储介质，其上存储有计算机程序，计算机程序被执行实现如上述任一项技术方案限定的烹饪方法的步骤。
本发明的附加方面和优点将在下面的描述部分中给出，部分将从下面的描述中变得明显，或通过本发明的实践了解到。
附图说明
本发明的上述和/或附加的方面和优点从结合下面附图对实施例的描述中将变得明显和容易理解，其中：
图1示出了根据本发明的一个实施例的烹饪方法的示意流程图；
图2示出了根据本发明的一个实施例的烹饪装置的示意框图；
图3示出了根据本发明的一个实施例的烹饪器具的示意框图。
具体实施方式
为了能够更清楚地理解本发明的上述目的、特征和优点，下面结合附图和具体实施方式对本发明进行进一步的详细描述。需要说明的是，在不冲突的情况下，本申请的实施例及实施例中的特征可以相互组合。
在下面的描述中阐述了很多具体细节以便于充分理解本发明，但是，本发明还可以采用其他不同于在此描述的其他方式来实施，因此，本发明的保护范围并不受下面公开的具体实施例的限制。
实施例一：
图1示出了根据本发明的一个实施例的烹饪方法的示意流程图。
如图1所示，根据本发明的一个实施例的烹饪方法，包括：步骤S102，接收待烹饪的物料的属性信息和/或对待烹饪物料的食用需求信息；步骤S104，根据属性信息和/或食用需求信息确定对应的烹饪进程；步骤S106，按照烹饪进程对待烹饪的物料进行破壁处理和加热处理。
在该技术方案中，由于物料的属性信息通常是包括营养组分构成、软硬度、重量和品种名称等，因此，通过根据物料的属性信息和/或食用需求信息确定对应的烹饪进程，并对物料执行对应的破壁处理和加热处理，一方面，能够针对物料的营养组分构成、软硬度、重量和品种名称确定其是否耐煮，如针对耐煮的物料则增大烹饪时间和烹饪功率，能够有效地降低用户的等待时间，如针对不耐煮的物料则缩短烹饪时间和烹饪功率，能够有效地降低功耗，并且结合营养组分确定维生素含量、微量元素含量和膳食纤维含量，能够减少营养成分的分解和流失，另一方面，结合用户设置的食用需求、烹饪功能和品种名称，能够满足用户个性化的烹饪需求，其中，食用需求包括粘稠度、软硬度、含水率、食物的粒径、低糖、低脂、膳食纤维比例和微量元素含量等。
其中，接收的物料的属性信息可以是来自烹饪器具的触控面板或来自关联的客户端。
另外，本领域技术人员能够理解的是，破壁处理包括搅打处理、研磨处理和挤压处理等使物料的细胞壁破裂的处理方式。
在上述任一技术方案中，优选地，根据属性信息和/或食用需求信息确定对应的烹饪进程，具体包括：在解析属性信息以确定待烹饪的物料的品类为果蔬物料时，根据果蔬物料的品类信息确定对应的软硬度；根据果蔬物料的软硬度、预设的软硬度与粒径之间的对应关系，确定烹饪后的物料的粒径范围；根据粒径范围、预设的粒径范围与烹饪进程之间的对应关系， 确定对应的烹饪进程。
在该技术方案中，由于果蔬物料富含膳食纤维，而膳食纤维的比例主要决定了食物的口感和软硬度，因此，通过根据果蔬物料的软硬度、预设的软硬度与粒径之间的对应关系，确定烹饪后的物料的粒径范围，根据粒径范围、预设的粒径范围与烹饪进程之间的对应关系，确定对应的烹饪进程，能够为用户提供粒度最佳的食物，进而使得食物的口感更满足用户的需求，且为了最大程度地保留维生素和矿物质，适当降低烹饪功率和烹饪时长，有利于提升用户的使用体验。
具体地，随着搅打时间的增大，食材的粒径逐渐降低同时，食材营养逐渐释放，当达到一定程度时(即最佳粒径范围)，食材细腻度已完全满足用户食用要求，食材营养释放达到顶峰，若再继续搅打，食材细腻度口感不会再由明显降低，且浪费搅打时间，甚至造成营养成分的损失。
实施例一：
果蔬物料的软硬度、品种名称、最佳粒径范围和烹饪进程之间的对应关系可以参考下表1所示。
表1
Figure PCTCN2018106698-appb-000001
其中，全功率搅打时电机转速大于或等于20000转/分钟，调工搅打时电机转速大于或等于15000转/分钟，且小于20000转每分钟。
在上述任一技术方案中，优选地，根据属性信息和/或食用需求信息确定对应的烹饪进程，具体还包括：在解析属性信息以确定待烹饪的物料的品类为豆类物料时，确定豆类物料对应的预存的营养组分构成；根据豆类物料的营养组分构成、预设的营养组分构成与烹饪进程之间的对应关系，确定对应的烹饪进程。
在该技术方案中，通过确定豆类物料对应的预存的营养组分构成，并根据豆类物料的营养组分构成、预设的营养组分构成与烹饪进程之间的对应关系，确定对应的烹饪进程，一方面，由于豆类物料的蛋白质含量较高，在高温过程中可能产生糊锅，影响用户的食用口感和使用体验，因此，对应的烹饪进程中的加热功率需要适当降低，以减少糊锅和溢出的情况发生，另一方面，豆类物料在烹饪过程中可能产生大量残渣，因此，对应的烹饪进程中需要增大破壁处理实际，以减少残渣的产生，有利于提升用户的食用口感和营养组分的吸收率。
实施例二：
如果豆类物料为毛豆，且烹饪功能预设为“制作豆浆”，由于其膳食纤维和黄酮类化合物含量高的特点，在获取默认的豆浆进程后，增加搅打处理的时长，使豆浆达到极致细腻，增加消化吸收性以及降血脂、降胆固醇的作用。
其中，毛豆的烹饪进程可以参考以下步骤：
(1)全功率加热(大于或等于800瓦特)至93℃。
(2)调功搅打30秒。
(3)以第一调功比对物料进行调功加热(大于或等于800瓦特)5分钟，第一调功比小于1且大于或等于2/3。
(4)以第二调功比对物料进行调功加热(大于或等于800瓦特)6分钟，第二调功比小于2/3且大于或等于1/3。
(5)调功搅打1分钟。
(6)工作结束，蜂鸣器发出声音提示信号。
实施例三：
如果豆类物料为黑豆，且烹饪功能预设为“制作豆浆”，由于其蛋白质和膳食纤维含量高的特点，在获取默认的豆浆进程后，一方面，降低加热处理的功率和时长，另一方面，增加搅打处理的时长，使豆浆达到极致细腻，增加消化吸收性以及降血脂、降胆固醇的作用。
其中，黑豆的烹饪进程可以参考以下步骤：
(1)全功率加热(大于或等于800瓦特)至93℃。
(2)以第三调功比对物料进行调功加热(大于或等于800瓦特)5分钟，第三调功比小于1/3且大于或等于1/5。
(4)以第四调功比对物料进行调功加热(大于或等于800瓦特)6分钟，第四调功比小于1且大于或等于1/3。
(5)调功搅打2分钟。
(6)全功搅打6分钟。
(7)工作结束，蜂鸣器发出声音提示信号。
在上述任一技术方案中，优选地，根据属性信息和/或食用需求信息确定对应的烹饪进程，具体还包括：在解析属性信息以确定待烹饪的物料的品类，并且解析食用需求信息以确定用户所需的食用功效时，根据品类、食用功效、预设的任一品类下食用功效与烹饪进程的对应关系，确定对应的烹饪进程。
在该技术方案中，通过在解析属性信息以确定待烹饪的物料的品类，并且解析食用需求信息以确定用户所需的食用功效时，根据品类、食用功效、预设的任一品类下食用功效与烹饪进程的对应关系，确定对应的烹饪进程，能够进一步地满足用户对饮食健康的需求。
譬如，果蔬物料通常富含膳食纤维，膳食纤维(Dietary Fiber，DF)根据溶解性的不同可分为水溶性膳食纤维(Soluble Dietary Fiber，SDF)和非水溶膳食纤维(Insoluble Dietary Fiber，IDF)两大类，上述膳食纤维比例是指水溶性膳食纤维与非水溶性膳食纤维的组分比例。
水溶性膳食纤维(SDF)虽不被机体消化道酶消化，但可溶于热水，并被一定体积的乙醇沉析分离的一类非淀粉多糖，它主要是指植物细胞内的水溶性贮存物质和分泌物，还包括部分微生物多糖和合成多糖，其组成主要是一些胶类物质，非水溶膳食纤维(IDF)就是指不被消化道酶消化且不溶于热水的那部分非淀粉类结构性多糖，它包括纤维素、半纤维素、木质素、壳聚糖和植物蜡等。
膳食纤维中的这两大类(SDF和IDF)是同时存在的，其组成与食材的粒径具有很大的关系。随着粒径减小，非水溶膳食纤维(IDF)含量逐渐减少，而水溶性膳食纤维(SDF)含量逐渐增加。这是因为在搅打粉碎过程中，一方面困在纤维网络结构中的可溶性成分释放出来，另一方面不可 溶组分逐渐变为可溶组分。
IDF的主要作用在于产生机械蠕动效果，促进胃排空、促进肠道蠕动、润肠通便，SDF则更多地发挥代谢功能，影响碳水化合物和脂类的代谢，具有降血脂、降胆固醇、降血糖等作用。这两种组分存在一种比例关系，即SDF/IDF。通常情况下，合理的膳食纤维摄入时SDF/IDF约为1:3。
为了实现不同的保健作用，可以通过调整搅拌处理的参数来控制食材粒径，进而调节SDF/IDF。如果SDF/IDF略高，则说明SDF含量增多，食用需求偏向于降血脂、降胆固醇、降血糖的作用，如SDF/IDF略低，则说明IDF含量增多，食用需求偏向于润肠通便的作用。
实施例四：
物料的属性信息、食用需求(包括养生功能)和烹饪进程之间的对应关系可以参考下表2所示。
表2
Figure PCTCN2018106698-appb-000002
其中，全功率搅打时电机转速大于或等于20000转/分钟，调工搅打时电机转速大于或等于15000转/分钟，且小于20000转每分钟。
在上述任一技术方案中，优选地，根据属性信息和/或食用需求信息确定对应的烹饪进程，具体还包括：在解析属性信息以确定待烹饪的物料的含水率增幅，含水率增幅为待烹饪的物料在预设时长内吸水后的含水率变化量；根据含水率变化量、预设的含水率变化量与烹饪进程之间的对应关系，确定对应的烹饪进程。
在该技术方案中，通过在解析属性信息以确定待烹饪的物料的含水率增幅，含水率增幅为待烹饪的物料在预设时长内吸水后的含水率变化量，并且根据含水率变化量、预设的含水率变化量与烹饪进程之间的对应关系，确定对应的烹饪进程，能够提升食材口感，同时有利于降低烹饪器具的功耗。
实施例五：
通过在解析属性信息以确定待烹饪的物料的含水率增幅，能够确定物料为耐煮型物料或易煮型物料，譬如，如果某类杂粮在常温下吸水30min后含水率增幅△T<10％，且至吸水饱和所需时间t>3h，则判定此杂粮为耐煮型杂粮，如表3所示。
表3
Figure PCTCN2018106698-appb-000003
实施例六：
如果某类杂粮在常温下吸水30min后含水率增幅△T>10％，且至吸水饱和所需时间t<3h，则判定此杂粮为易煮型杂粮，如表4所示。
表4
Figure PCTCN2018106698-appb-000004
实施例七：
表3所示的耐煮型物料和表4所示的易煮型物料对应烹饪进程可以参考以下步骤：
(1)全功率加热(大于或等于800瓦特)至93℃，同时低速搅打。
(2)对物料进行调功加热(300瓦特至400瓦特)3分钟～10分钟，每分钟进行低速搅打一次。
(3)对物料进行调功加热(200瓦特至300瓦特)5分钟～20分钟，每分钟进行低速搅打一次。
(4)根据获取的属性信息确定物料为耐煮型物料或易煮型物料。
(5)若为耐煮型物料，则全速搅打3分钟，并全功率(大于800瓦特)加热2分钟。
(6)若为易煮型物料，则不进行搅打，以全功率(大于800瓦特)加热30秒～2分钟。
(7)工作结束，蜂鸣器发出声音提示信号。
图2示出了根据本发明的一个实施例的烹饪装置的示意框图。
如图2所示，根据本发明的一个实施例的烹饪装置200，包括：接收单元202，用于接收待烹饪的物料的属性信息和/或对待烹饪物料的食用需求信息；确定单元204，用于根据属性信息和/或食用需求信息确定对应的烹饪进程；执行单元206，用于按照烹饪进程对待烹饪的物料进行破壁处理和加热处理。
在该技术方案中，由于物料的属性信息通常是包括营养组分构成、软硬度、重量和品种名称等，因此，通过根据物料的属性信息和/或食用需求信息确定对应的烹饪进程，并对物料执行对应的破壁处理和加热处理，一方面，能够针对物料的营养组分构成、软硬度、重量和品种名称确定其是否耐煮，如针对耐煮的物料则增大烹饪时间和烹饪功率，能够有效地降低用户的等待时间，如针对不耐煮的物料则缩短烹饪时间和烹饪功率，能够有效地降低功耗，并且结合营养组分确定维生素含量、微量元素含量和膳食纤维含量，能够减少营养成分的分解和流失，另一方面，结合用户设置的食用需求、烹饪功能和品种名称，能够满足用户个性化的烹饪需求，其 中，食用需求包括粘稠度、软硬度、含水率、食物的粒径、低糖、低脂、膳食纤维比例和微量元素含量等。
其中，接收的物料的属性信息可以是来自烹饪器具的触控面板或来自关联的客户端。
另外，本领域技术人员能够理解的是，破壁处理包括搅打处理、研磨处理和挤压处理等使物料的细胞壁破裂的处理方式。
在上述任一技术方案中，优选地，确定单元204还用于：在解析属性信息以确定待烹饪的物料的品类为果蔬物料时，根据果蔬物料的品类信息确定对应的软硬度；确定单元204还用于：根据果蔬物料的软硬度、预设的软硬度与粒径之间的对应关系，确定烹饪后的物料的粒径范围；确定单元204还用于：根据粒径范围、预设的粒径范围与烹饪进程之间的对应关系，确定对应的烹饪进程。
在该技术方案中，由于果蔬物料富含膳食纤维，而膳食纤维的比例主要决定了食物的口感和软硬度，因此，通过根据果蔬物料的软硬度、预设的软硬度与粒径之间的对应关系，确定烹饪后的物料的粒径范围，根据粒径范围、预设的粒径范围与烹饪进程之间的对应关系，确定对应的烹饪进程，能够为用户提供粒度最佳的食物，进而使得食物的口感更满足用户的需求，且为了最大程度地保留维生素和矿物质，适当降低烹饪功率和烹饪时长，有利于提升用户的使用体验。
具体地，随着搅打时间的增大，食材的粒径逐渐降低同时，食材营养逐渐释放，当达到一定程度时(即最佳粒径范围)，食材细腻度已完全满足用户食用要求，食材营养释放达到顶峰，若再继续搅打，食材细腻度口感不会再由明显降低，且浪费搅打时间，甚至造成营养成分的损失。
在上述任一技术方案中，优选地，确定单元204还用于：在解析属性信息以确定待烹饪的物料的品类为豆类物料时，确定豆类物料对应的预存的营养组分构成；确定单元204还用于：根据豆类物料的营养组分构成、预设的营养组分构成与烹饪进程之间的对应关系，确定对应的烹饪进程。
在该技术方案中，通过确定豆类物料对应的预存的营养组分构成，并根据豆类物料的营养组分构成、预设的营养组分构成与烹饪进程之间的对 应关系，确定对应的烹饪进程，一方面，由于豆类物料的蛋白质含量较高，在高温过程中可能产生糊锅，影响用户的食用口感和使用体验，因此，对应的烹饪进程中的加热功率需要适当降低，以减少糊锅和溢出的情况发生，另一方面，豆类物料在烹饪过程中可能产生大量残渣，因此，对应的烹饪进程中需要增大破壁处理实际，以减少残渣的产生，有利于提升用户的食用口感和营养组分的吸收率。
譬如，如果豆类物料为毛豆，且烹饪功能预设为“制作豆浆”，由于其膳食纤维和黄酮类化合物含量高的特点，在获取默认的豆浆进程后，增加搅打处理的时长，使豆浆达到极致细腻，增加消化吸收性以及降血脂、降胆固醇的作用。
又如，如果豆类物料为黑豆，且烹饪功能预设为“制作豆浆”，由于其蛋白质和膳食纤维含量高的特点，在获取默认的豆浆进程后，一方面，降低加热处理的功率和时长，另一方面，增加搅打处理的时长，使豆浆达到极致细腻，增加消化吸收性以及降血脂、降胆固醇的作用。
在上述任一技术方案中，优选地，确定单元204还用于：在解析属性信息以确定待烹饪的物料的品类，并且解析食用需求信息以确定用户所需的食用功效时，根据品类、食用功效、预设的任一品类下食用功效与烹饪进程的对应关系，确定对应的烹饪进程。
在该技术方案中，通过在解析属性信息以确定待烹饪的物料的品类，并且解析食用需求信息以确定用户所需的食用功效时，根据品类、食用功效、预设的任一品类下食用功效与烹饪进程的对应关系，确定对应的烹饪进程，能够进一步地满足用户对饮食健康的需求。
譬如，果蔬物料通常富含膳食纤维，膳食纤维(Dietary Fiber，DF)根据溶解性的不同可分为水溶性膳食纤维(Soluble Dietary Fiber，SDF)和非水溶膳食纤维(Insoluble Dietary Fiber，IDF)两大类，上述膳食纤维比例是指水溶性膳食纤维与非水溶性膳食纤维的组分比例。
水溶性膳食纤维(SDF)虽不被机体消化道酶消化，但可溶于热水，并被一定体积的乙醇沉析分离的一类非淀粉多糖，它主要是指植物细胞内的水溶性贮存物质和分泌物，还包括部分微生物多糖和合成多糖，其组成 主要是一些胶类物质，非水溶膳食纤维(IDF)就是指不被消化道酶消化且不溶于热水的那部分非淀粉类结构性多糖，它包括纤维素、半纤维素、木质素、壳聚糖和植物蜡等。
膳食纤维中的这两大类(SDF和IDF)是同时存在的，其组成与食材的粒径具有很大的关系。随着粒径减小，非水溶膳食纤维(IDF)含量逐渐减少，而水溶性膳食纤维(SDF)含量逐渐增加。这是因为在搅打粉碎过程中，一方面困在纤维网络结构中的可溶性成分释放出来，另一方面不可溶组分逐渐变为可溶组分。
IDF的主要作用在于产生机械蠕动效果，促进胃排空、促进肠道蠕动、润肠通便，SDF则更多地发挥代谢功能，影响碳水化合物和脂类的代谢，具有降血脂、降胆固醇、降血糖等作用。这两种组分存在一种比例关系，即SDF/IDF。通常情况下，合理的膳食纤维摄入时SDF/IDF约为1:3。
为了实现不同的保健作用，可以通过调整搅拌处理的参数来控制食材粒径，进而调节SDF/IDF。如果SDF/IDF略高，则说明SDF含量增多，食用需求偏向于降血脂、降胆固醇、降血糖的作用，如SDF/IDF略低，则说明IDF含量增多，食用需求偏向于润肠通便的作用。
在上述任一技术方案中，优选地，确定单元204还用于：在解析属性信息以确定待烹饪的物料的含水率增幅，含水率增幅为待烹饪的物料在预设时长内吸水后的含水率变化量；确定单元204还用于：根据含水率变化量、预设的含水率变化量与烹饪进程之间的对应关系，确定对应的烹饪进程。
在该技术方案中，通过在解析属性信息以确定待烹饪的物料的含水率增幅，含水率增幅为待烹饪的物料在预设时长内吸水后的含水率变化量，并且根据含水率变化量、预设的含水率变化量与烹饪进程之间的对应关系，确定对应的烹饪进程，能够提升食材口感，同时有利于降低烹饪器具的功耗。
具体地，通过在解析属性信息以确定待烹饪的物料的含水率增幅，能够确定物料为耐煮型物料或易煮型物料，譬如，如果某类杂粮在常温下吸水30min后含水率增幅△T<10％，且至吸水饱和所需时间t>3h，则判定此 杂粮为耐煮型杂粮。
如果某类杂粮在常温下吸水30min后含水率增幅△T>10％，且至吸水饱和所需时间t<3h，则判定此杂粮为易煮型杂粮。
图3示出了根据本发明的一个实施例的烹饪器具的示意框图。
如图3所示，根据本发明的实施例的烹饪器具300，包括：如上述任一项技术限定的烹饪装置200。
其中，烹饪装置200可以包括MCU、CPU、DSP、单片机和嵌入式设备等逻辑计算器件，接收单元202可以包括触控屏、按键、语音识别器和通信天线等，确定单元204可以包括比较器和存储器等，执行单元206可以包括加热驱动电路和相应的加热组件、搅拌驱动电路和相应的搅拌组件、锤击驱动电路和相应的锤击组件、研磨驱动电路和相应的研磨组件。
实施例八：
根据本发明的实施例的一种计算机可读存储介质，其上存储有计算机程序，计算机程序被执行实现如上述任一项技术方案限定的烹饪方法的步骤，包括：接收待烹饪的物料的属性信息和/或对待烹饪物料的食用需求信息；根据属性信息和/或食用需求信息确定对应的烹饪进程；按照烹饪进程对待烹饪的物料进行破壁处理和加热处理。
在该技术方案中，由于物料的属性信息通常是包括营养组分构成、软硬度、重量和品种名称等，因此，通过根据物料的属性信息和/或食用需求信息确定对应的烹饪进程，并对物料执行对应的破壁处理和加热处理，一方面，能够针对物料的营养组分构成、软硬度、重量和品种名称确定其是否耐煮，如针对耐煮的物料则增大烹饪时间和烹饪功率，能够有效地降低用户的等待时间，如针对不耐煮的物料则缩短烹饪时间和烹饪功率，能够有效地降低功耗，并且结合营养组分确定维生素含量、微量元素含量和膳食纤维含量，能够减少营养成分的分解和流失，另一方面，结合用户设置的食用需求、烹饪功能和品种名称，能够满足用户个性化的烹饪需求，其中，食用需求包括粘稠度、软硬度、含水率、食物的粒径、低糖、低脂、膳食纤维比例和微量元素含量等。
其中，接收的物料的属性信息可以是来自烹饪器具的触控面板或来自 关联的客户端。
另外，本领域技术人员能够理解的是，破壁处理包括搅打处理、研磨处理和挤压处理等使物料的细胞壁破裂的处理方式。
在上述任一技术方案中，优选地，根据属性信息和/或食用需求信息确定对应的烹饪进程，具体包括：在解析属性信息以确定待烹饪的物料的品类为果蔬物料时，根据果蔬物料的品类信息确定对应的软硬度；根据果蔬物料的软硬度、预设的软硬度与粒径之间的对应关系，确定烹饪后的物料的粒径范围；根据粒径范围、预设的粒径范围与烹饪进程之间的对应关系，确定对应的烹饪进程。
在该技术方案中，由于果蔬物料富含膳食纤维，而膳食纤维的比例主要决定了食物的口感和软硬度，因此，通过根据果蔬物料的软硬度、预设的软硬度与粒径之间的对应关系，确定烹饪后的物料的粒径范围，根据粒径范围、预设的粒径范围与烹饪进程之间的对应关系，确定对应的烹饪进程，能够为用户提供粒度最佳的食物，进而使得食物的口感更满足用户的需求，且为了最大程度地保留维生素和矿物质，适当降低烹饪功率和烹饪时长，有利于提升用户的使用体验。
具体地，随着搅打时间的增大，食材的粒径逐渐降低同时，食材营养逐渐释放，当达到一定程度时(即最佳粒径范围)，食材细腻度已完全满足用户食用要求，食材营养释放达到顶峰，若再继续搅打，食材细腻度口感不会再由明显降低，且浪费搅打时间，甚至造成营养成分的损失。
在上述任一技术方案中，优选地，根据属性信息和/或食用需求信息确定对应的烹饪进程，具体还包括：在解析属性信息以确定待烹饪的物料的品类为豆类物料时，确定豆类物料对应的预存的营养组分构成；根据豆类物料的营养组分构成、预设的营养组分构成与烹饪进程之间的对应关系，确定对应的烹饪进程。
在该技术方案中，通过确定豆类物料对应的预存的营养组分构成，并根据豆类物料的营养组分构成、预设的营养组分构成与烹饪进程之间的对应关系，确定对应的烹饪进程，一方面，由于豆类物料的蛋白质含量较高，在高温过程中可能产生糊锅，影响用户的食用口感和使用体验，因此，对 应的烹饪进程中的加热功率需要适当降低，以减少糊锅和溢出的情况发生，另一方面，豆类物料在烹饪过程中可能产生大量残渣，因此，对应的烹饪进程中需要增大破壁处理实际，以减少残渣的产生，有利于提升用户的食用口感和营养组分的吸收率。
譬如，如果豆类物料为毛豆，且烹饪功能预设为“制作豆浆”，由于其膳食纤维和黄酮类化合物含量高的特点，在获取默认的豆浆进程后，增加搅打处理的时长，使豆浆达到极致细腻，增加消化吸收性以及降血脂、降胆固醇的作用。
又如，如果豆类物料为黑豆，且烹饪功能预设为“制作豆浆”，由于其蛋白质和膳食纤维含量高的特点，在获取默认的豆浆进程后，一方面，降低加热处理的功率和时长，另一方面，增加搅打处理的时长，使豆浆达到极致细腻，增加消化吸收性以及降血脂、降胆固醇的作用。
在上述任一技术方案中，优选地，根据属性信息和/或食用需求信息确定对应的烹饪进程，具体还包括：在解析属性信息以确定待烹饪的物料的品类，并且解析食用需求信息以确定用户所需的食用功效时，根据品类、食用功效、预设的任一品类下食用功效与烹饪进程的对应关系，确定对应的烹饪进程。
在该技术方案中，通过在解析属性信息以确定待烹饪的物料的品类，并且解析食用需求信息以确定用户所需的食用功效时，根据品类、食用功效、预设的任一品类下食用功效与烹饪进程的对应关系，确定对应的烹饪进程，能够进一步地满足用户对饮食健康的需求。
譬如，果蔬物料通常富含膳食纤维，膳食纤维(Dietary Fiber，DF)根据溶解性的不同可分为水溶性膳食纤维(Soluble Dietary Fiber，SDF)和非水溶膳食纤维(Insoluble Dietary Fiber，IDF)两大类，上述膳食纤维比例是指水溶性膳食纤维与非水溶性膳食纤维的组分比例。
水溶性膳食纤维(SDF)虽不被机体消化道酶消化，但可溶于热水，并被一定体积的乙醇沉析分离的一类非淀粉多糖，它主要是指植物细胞内的水溶性贮存物质和分泌物，还包括部分微生物多糖和合成多糖，其组成主要是一些胶类物质，非水溶膳食纤维(IDF)就是指不被消化道酶消化且 不溶于热水的那部分非淀粉类结构性多糖，它包括纤维素、半纤维素、木质素、壳聚糖和植物蜡等。
膳食纤维中的这两大类(SDF和IDF)是同时存在的，其组成与食材的粒径具有很大的关系。随着粒径减小，非水溶膳食纤维(IDF)含量逐渐减少，而水溶性膳食纤维(SDF)含量逐渐增加。这是因为在搅打粉碎过程中，一方面困在纤维网络结构中的可溶性成分释放出来，另一方面不可溶组分逐渐变为可溶组分。
IDF的主要作用在于产生机械蠕动效果，促进胃排空、促进肠道蠕动、润肠通便，SDF则更多地发挥代谢功能，影响碳水化合物和脂类的代谢，具有降血脂、降胆固醇、降血糖等作用。这两种组分存在一种比例关系，即SDF/IDF。通常情况下，合理的膳食纤维摄入时SDF/IDF约为1:3。
为了实现不同的保健作用，可以通过调整搅拌处理的参数来控制食材粒径，进而调节SDF/IDF。如果SDF/IDF略高，则说明SDF含量增多，食用需求偏向于降血脂、降胆固醇、降血糖的作用，如SDF/IDF略低，则说明IDF含量增多，食用需求偏向于润肠通便的作用。
在上述任一技术方案中，优选地，根据属性信息和/或食用需求信息确定对应的烹饪进程，具体还包括：在解析属性信息以确定待烹饪的物料的含水率增幅，含水率增幅为待烹饪的物料在预设时长内吸水后的含水率变化量；根据含水率变化量、预设的含水率变化量与烹饪进程之间的对应关系，确定对应的烹饪进程。
在该技术方案中，通过在解析属性信息以确定待烹饪的物料的含水率增幅，含水率增幅为待烹饪的物料在预设时长内吸水后的含水率变化量，并且根据含水率变化量、预设的含水率变化量与烹饪进程之间的对应关系，确定对应的烹饪进程，能够提升食材口感，同时有利于降低烹饪器具的功耗。
具体地，通过在解析属性信息以确定待烹饪的物料的含水率增幅，能够确定物料为耐煮型物料或易煮型物料，譬如，如果某类杂粮在常温下吸水30min后含水率增幅△T<10％，且至吸水饱和所需时间t>3h，则判定此杂粮为耐煮型杂粮。
如果某类杂粮在常温下吸水30min后含水率增幅△T>10％，且至吸水饱和所需时间t<3h，则判定此杂粮为易煮型杂粮。
以上结合附图详细说明了本发明的技术方案，本发明提出了一种烹饪方法、烹饪装置、烹饪器具和计算机可读存储介质，由于物料的属性信息通常是包括营养组分构成、软硬度、重量和品种名称等，因此，通过根据物料的属性信息和/或食用需求信息确定对应的烹饪进程，并对物料执行对应的破壁处理和加热处理，一方面，能够针对物料的营养组分构成、软硬度、重量和品种名称确定其是否耐煮，如针对耐煮的物料则增大烹饪时间和烹饪功率，能够有效地降低用户的等待时间，如针对不耐煮的物料则缩短烹饪时间和烹饪功率，能够有效地降低功耗，并且结合营养组分确定维生素含量、微量元素含量和膳食纤维含量，能够减少营养成分的分解和流失，另一方面，结合用户设置的食用需求、烹饪功能和品种名称，能够满足用户个性化的烹饪需求。
以上仅为本发明的优选实施例而已，并不用于限制本发明，对于本领域的技术人员来说，本发明可以有各种更改和变化。凡在本发明的精神和原则之内，所作的任何修改、等同替换、改进等，均应包含在本发明的保护范围之内。

Claims (12)

  1. 一种烹饪方法，其特征在于，包括：
    接收待烹饪的物料的属性信息和/或对所述待烹饪物料的食用需求信息；
    根据所述属性信息和/或所述食用需求信息确定对应的烹饪进程；
    按照所述烹饪进程对所述待烹饪的物料进行破壁处理和加热处理。
  2. 根据权利要求1所述的烹饪方法，其特征在于，所述根据所述属性信息和/或所述食用需求信息确定对应的烹饪进程，具体包括：
    在解析所述属性信息以确定所述待烹饪的物料的品类为果蔬物料时，根据所述果蔬物料的品类信息确定对应的软硬度；
    根据所述果蔬物料的软硬度、预设的软硬度与粒径之间的对应关系，确定烹饪后的物料的粒径范围；
    根据所述粒径范围、预设的粒径范围与烹饪进程之间的对应关系，确定对应的烹饪进程。
  3. 根据权利要求1所述的烹饪方法，其特征在于，所述根据所述属性信息和/或所述食用需求信息确定对应的烹饪进程，具体还包括：
    在解析所述属性信息以确定所述待烹饪的物料的品类为豆类物料时，确定所述豆类物料对应的预存的营养组分构成；
    根据所述豆类物料的营养组分构成、预设的营养组分构成与烹饪进程之间的对应关系，确定对应的烹饪进程。
  4. 根据权利要求1所述的烹饪方法，其特征在于，所述根据所述属性信息和/或所述食用需求信息确定对应的烹饪进程，具体还包括：
    在解析所述属性信息以确定所述待烹饪的物料的品类，并且解析所述食用需求信息以确定用户所需的食用功效时，根据所述品类、所述食用功效、预设的任一所述品类下所述食用功效与烹饪进程的对应关系，确定对应的烹饪进程。
  5. 根据权利要求1至4中任一项所述的烹饪方法，其特征在于，所述根据所述属性信息和/或所述食用需求信息确定对应的烹饪进程，具体还包 括：
    在解析所述属性信息以确定所述待烹饪的物料的含水率增幅，所述含水率增幅为所述待烹饪的物料在预设时长内吸水后的含水率变化量；
    根据所述含水率变化量、预设的含水率变化量与烹饪进程之间的对应关系，确定对应的烹饪进程。
  6. 一种烹饪装置，其特征在于，包括：
    接收单元，用于接收待烹饪的物料的属性信息和/或对所述待烹饪物料的食用需求信息；
    确定单元，用于根据所述属性信息和/或所述食用需求信息确定对应的烹饪进程；
    执行单元，用于按照所述烹饪进程对所述待烹饪的物料进行破壁处理和加热处理。
  7. 根据权利要求6所述的烹饪装置，其特征在于，
    所述确定单元还用于：在解析所述属性信息以确定所述待烹饪的物料的品类为果蔬物料时，根据所述果蔬物料的品类信息确定对应的软硬度；
    所述确定单元还用于：根据所述果蔬物料的软硬度、预设的软硬度与粒径之间的对应关系，确定烹饪后的物料的粒径范围；
    所述确定单元还用于：根据所述粒径范围、预设的粒径范围与烹饪进程之间的对应关系，确定对应的烹饪进程。
  8. 根据权利要求6所述的烹饪装置，其特征在于，
    所述确定单元还用于：在解析所述属性信息以确定所述待烹饪的物料的品类为豆类物料时，确定所述豆类物料对应的预存的营养组分构成；
    所述确定单元还用于：根据所述豆类物料的营养组分构成、预设的营养组分构成与烹饪进程之间的对应关系，确定对应的烹饪进程。
  9. 根据权利要求6所述的烹饪装置，其特征在于，
    所述确定单元还用于：在解析所述属性信息以确定所述待烹饪的物料的品类，并且解析所述食用需求信息以确定用户所需的食用功效时，根据所述品类、所述食用功效、预设的任一所述品类下所述食用功效与烹饪进程的对应关系，确定对应的烹饪进程。
  10. 根据权利要求6所述的烹饪装置，其特征在于，
    所述确定单元还用于：在解析所述属性信息以确定所述待烹饪的物料的含水率增幅，所述含水率增幅为所述待烹饪的物料在预设时长内吸水后的含水率变化量；
    所述确定单元还用于：根据所述含水率变化量、预设的含水率变化量与烹饪进程之间的对应关系，确定对应的烹饪进程。
  11. 一种烹饪器具，其特征在于，包括：
    如权利要求6至10中任一项所述的烹饪装置。
  12. 一种计算机可读存储介质，其上存储有计算机程序，其特征在于，所述计算机程序被执行实现如权利要求1至5中任一项所述的烹饪方法。
PCT/CN2018/106698 2018-06-19 2018-09-20 烹饪方法、烹饪装置、烹饪器具和计算机可读存储介质 WO2019242137A1 (zh)

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