WO2021088725A1 - 烹饪器具及其烹饪控制方法和装置 - Google Patents
烹饪器具及其烹饪控制方法和装置 Download PDFInfo
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- WO2021088725A1 WO2021088725A1 PCT/CN2020/125182 CN2020125182W WO2021088725A1 WO 2021088725 A1 WO2021088725 A1 WO 2021088725A1 CN 2020125182 W CN2020125182 W CN 2020125182W WO 2021088725 A1 WO2021088725 A1 WO 2021088725A1
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- 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
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- 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
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- the present disclosure relates to the technical field of household appliances, and in particular to a cooking appliance and a cooking control method and control device thereof.
- Rice is an important staple food material in my country. Its starch content is as high as 60% to 70%. After cooking and cooking, it is hydrolyzed to produce glucose faster, digestion and absorption rate is high, and the postprandial blood glucose response curve shows a "rapid increase and decrease" The shape, the peak value is higher, and the fluctuation is larger.
- the present disclosure aims to solve one of the technical problems in the related art at least to a certain extent.
- the present disclosure proposes a cooking appliance and a cooking control method and device thereof to control the moisture content and gelatinization degree of rice, achieve the purpose of controlling the content of resistant starch, and greatly improve the user experience.
- the present disclosure proposes a cooking control method for a cooking appliance, which includes the following steps: obtaining the amount of rice in the cooking appliance; and determining the target boiling time according to the amount of rice and through the relationship of target parameters, wherein, The target parameter relationship is used to indicate the corresponding f relationship between the amount of rice and the target boiling time; in the boiling phase, the cooking appliance is controlled to heat until the heating time reaches the target boiling time to control resistant starch Content.
- the amount of rice in the cooking appliance is obtained; the target boiling time is determined according to the amount of rice and the target parameter relationship.
- the cooking appliance is controlled to heat until the heating time reaches Target boiling time to control the content of resistant starch. Therefore, the method can control the boiling time during the boiling stage of cooking, so as to control the moisture content and gelatinization degree of rice, achieve the purpose of controlling the content of resistant starch, and greatly improve the user experience.
- the cooking control method of the cooking appliance proposed according to the above-mentioned embodiments of the present disclosure may also have the following additional technical features:
- the above-mentioned cooking control method for a cooking appliance further includes: acquiring the type of rice currently placed in the cooking appliance; according to the type of currently placed rice, from a plurality of pre-established parameters In the relationship, the target parameter relationship corresponding to the currently placed meter is selected, and the multiple parameter relationships respectively correspond to multiple types of meters, wherein each parameter relationship is used to indicate the type of rice corresponding to each parameter relationship Next, the corresponding relationship between the amount of rice and the target boiling time.
- the C1, A1, B1, A2, and B2 are adjusted based on the type of rice currently placed in the cooking appliance.
- the target boiling time has a positive correlation with the amount of rice.
- the present disclosure proposes a cooking control device for a cooking appliance, comprising: a heating module and a control module, the control module is connected to the heating module, wherein the control module is used to obtain Determine the target boiling time according to the rice amount and the target parameter relationship, wherein the target parameter relationship is used to indicate the corresponding relationship between the rice amount and the target boiling time, and in the boiling phase,
- the heating module is controlled to heat until the heating time reaches the target boiling time, so as to control the content of resistant starch.
- the control module obtains the amount of rice in the cooking appliance, and determines the target boiling time according to the amount of rice and through the target parameter relationship.
- the heating module is controlled to heat until it is heated Time to reach the target boiling time to control the content of resistant starch. Therefore, the device can control the boiling time during the boiling stage of cooking, so as to control the moisture content and gelatinization degree of rice, achieve the purpose of controlling the content of resistant starch, and greatly improve the user experience.
- the cooking control device for the cooking appliance proposed according to the above-mentioned embodiments of the present disclosure may also have the following additional technical features:
- control module is further configured to obtain the type of rice currently placed in the cooking appliance, and according to the type of rice currently placed, from a plurality of pre-established parameter relationships, Select the target parameter relationship corresponding to the currently placed meter, the multiple parameter relationships respectively correspond to multiple types of meters, and each parameter relationship is used to indicate that under the type of meter corresponding to each parameter relationship, The corresponding relationship between the amount of rice and the target boiling time.
- the C1, A1, B1, A2, and B2 are adjusted based on the type of rice currently placed in the cooking appliance.
- the target boiling time has a positive correlation with the amount of rice.
- the present disclosure proposes a cooking appliance, which includes the above-mentioned cooking control device for the cooking appliance.
- the cooking appliance of the embodiment of the present disclosure through the cooking control device of the cooking appliance described above, can control the boiling time during the cooking boiling stage, so as to control the moisture content and gelatinization degree of rice, and achieve the purpose of controlling the content of resistant starch. Improve the user experience.
- the present disclosure proposes a cooking appliance, including a memory, a processor, and a cooking control program stored in the memory and capable of running on the processor.
- the processor executes the cooking control program, the above-mentioned cooking control program is implemented.
- Cooking control method for cooking appliances including a memory, a processor, and a cooking control program stored in the memory and capable of running on the processor.
- the processor can control the boiling time during the cooking boiling stage by executing the cooking control method of the cooking appliance described above, so as to control the moisture content and gelatinization degree of rice, and achieve the control of resistant starch content. Purpose, greatly improving the user experience.
- the present disclosure proposes a computer-readable storage medium on which a cooking control program is stored, and when the cooking control program is executed by a processor, the above-mentioned cooking control method of a cooking appliance is realized.
- the computer-readable storage medium of the embodiment of the present disclosure can control the boiling time during the cooking boiling stage by executing the cooking control method of the cooking appliance described above, so as to control the moisture content and gelatinization degree of rice, and achieve the control of resistant starch content The purpose of this greatly improves the user experience.
- Fig. 1 is a flowchart of a cooking control method of a cooking appliance according to an embodiment of the present disclosure
- Figure 2 is a graph of the relationship between rice moisture content and resistant starch content according to an embodiment of the present disclosure
- Fig. 3 is a schematic block diagram of a cooking control device for a cooking appliance according to an embodiment of the present disclosure
- Figure 4 is a schematic block diagram of a cooking appliance according to an embodiment of the present disclosure.
- Fig. 5 is a schematic block diagram of a cooking appliance according to another embodiment of the present disclosure.
- Fig. 1 is a flowchart of a cooking control method of a cooking appliance according to an embodiment of the present disclosure.
- the cooking appliance may be an electric rice cooker, a pressure cooker, a steamer, or the like.
- the cooking control method of the cooking appliance of the embodiment of the present disclosure may include the following steps:
- the amount of rice in the cooking appliance can be the weight of the rice or the volume of the rice.
- the weight of the cooking inner pot can be obtained through a load cell provided in the cooking appliance, where the weight includes the weight of the inner pot itself and the amount of rice, and the weight of the inner pot itself can be Obtained before leaving the factory and stored in advance, it can also be obtained in real time before putting in the amount of rice.
- the amount of rice is equal to the actual weight obtained minus the weight of the inner pot itself.
- S2 Determine the target boiling time based on the amount of rice and the target parameter relationship.
- the target parameter relationship is used to indicate the corresponding relationship between the amount of rice and the target boiling time.
- the target parameter relationship can be obtained through a large amount of experimental test data and stored in advance. Inside the cooking utensils.
- the water absorption of rice runs through all stages of rice cooking. In the boiling stage, due to the higher temperature, it is an important stage of water absorption. Long boiling time will cause excessive water absorption, which is not conducive to the retention of resistant starch. Short boiling time will cause insufficient water absorption. , The rice is caught in the situation, which is not conducive to the taste of the rice. Therefore, the present disclosure is based on the analysis and research on the water absorption characteristics of rice, starting from the critical stage of rice absorption (boiling stage), and by controlling the boiling time of the boiling stage, the water content of the rice is controlled to affect the resistant starch content. purpose.
- the content of resistant starch is controlled by strictly controlling the water absorption rate of the rice during the cooking process, so that the cooked rice will not absorb excessive water due to too long boiling time, which is not conducive to the retention of resistant starch, nor is it caused by The boiling time is too short, resulting in insufficient water absorption, and the rice will be raw, which is not conducive to the taste of rice. It is more suitable for people with high blood sugar and people who are losing weight and pursuing health, which greatly improves the user experience.
- the cooking control method of the above-mentioned cooking appliance further includes: obtaining the type of rice currently placed in the cooking appliance; according to the type of rice currently placed, selecting the current type from a plurality of pre-established parameter relationships The target parameter relationship corresponding to the placed rice. Multiple parameter relationships correspond to multiple types of rice. Each parameter relationship is used to indicate the corresponding relationship between the amount of rice and the target boiling time under the type of rice corresponding to each parameter relationship. .
- the type of rice in the inner pot can be obtained through the camera; Enter the corresponding control command to obtain the type of rice; for another example, the type of rice can also be obtained through the corresponding sensor.
- the target parameter relationship corresponding to the currently placed rice After obtaining the type of rice in the inner pot, select the target parameter relationship corresponding to the currently placed rice from the multiple parameter relationships established in advance, so as to obtain the corresponding target boiling time according to the obtained target parameter relationship and the amount of rice.
- the boiling phase controls the cooking appliance to heat up with the target boiling time.
- the following specifically describes how to obtain the corresponding target parameter relationship and target boiling time according to the type of rice and the amount of rice.
- the first threshold and the second threshold can be calibrated according to the type of meter and the actual situation.
- C1, A1, B1, A2, and B2 are adjusted based on the type of rice currently placed in the cooking appliance.
- the target water amount for different rice amounts and different rice types are different.
- 100g of northeastern japonica rice has the best taste when 1.2-1.4 times the water is used.
- Silk seedlings have the best taste when placed in 1.1-1.5 times the water. Therefore, the best water amount corresponding to different rice types and different amounts of rice in the inner pot is pre-stored in the cooking appliance.
- the moisture content of the raw rice is calculated as w1.
- the weight of the inner pot for cooking is recorded as m1 (accurately To 0.2g)
- the weight of raw rice is m2 (accurate to 0.2g).
- the inner pot After cooking the rice to completion, immediately take out the inner pot, weigh the total mass m3 of the inner pot and the rice within 1 minute, and obtain the moisture content by the following formula, including
- the first threshold X1 may be 150g
- the second threshold X2 may be 300g.
- the target boiling time and the amount of rice are positively correlated, that is, the larger the amount of rice, the longer the corresponding target boiling time.
- the target boiling time Y in the boiling stage can be calculated.
- the target boiling time is Y ⁇ 10min.
- the next cooking stage is entered (for example, when the cooking appliance is a pressure cooker, the next cooking stage may be a pressure relief stage).
- the target boiling time and the amount of rice are positively correlated, that is, the larger the amount of rice, the larger the corresponding target boiling time.
- the target boiling time Y in the boiling stage can be calculated.
- the target boiling time is Y ⁇ 10min.
- the next cooking stage is entered (for example, when the cooking appliance is a pressure cooker, the next cooking stage may be a pressure relief stage).
- the rice water level in Table 1 and Table 2 refers to the best corresponding relationship between the amount of rice and water in the inner pot (the best taste), and the amount of rice and its corresponding water amount can be divided into For different levels, for example, when the amount of rice is less than 150g, the total amount of rice and water corresponds to the level of water volume 1, and when the amount of rice is greater than or equal to 150g and less than 300g, the total amount of rice and water corresponds to the level of water volume 2. According to the rice water level, the time for cooking appliances at different levels to enter the boiling phase can be obtained.
- Table 3 is the test result of Japonica rice
- Table 4 is the test result of silk seedling rice.
- the resistant starch content 1 means: boiling time 1 (that is, the prior art The resistant starch content under ), and the resistant starch content 2 represents: the resistant starch content under boiling time 2 (that is, the target boiling time obtained in this application).
- test method of resistant starch content is as follows:
- TG total glucose
- the color measurement is performed, including the following steps: take 1 mL of the diluted supernatant (S 0 , S 20 , S 120 and S TG ), add 1 mL of DNS solution, boil it in a water bath for 3 minutes and then quickly cool it, add 8 mL of distilled water, and shake well To be tested; use 1 mL of distilled water as a blank, take 1 mL of diluted supernatant (S 0 , S 20 , S 120 and S TG ), add 1 mL of DNS solution, boil it in a water bath for 3 minutes and then quickly cool it, add 8 mL of distilled water, shake it for testing , Prepare a blank sample solution; adjust the blank sample solution to zero, measure the absorbance of the above-mentioned middle sample solution at 540nm, and read the glucose concentration C 0 , C 20 , C 120 and C TG .
- the total starch content is converted from the total glucose content.
- the fast-digested starch content is converted from the glucose content produced by 20-minute digestion.
- the calculation formula is as follows: Slowly digested starch content is converted from the glucose content produced by digestion within 20 minutes to 120 minutes.
- the calculation formula is as follows: The resistant starch content is calculated by subtracting the digestible starch content in 120 minutes from the total starch content.
- c represents the glucose concentration of the total glucose hydrolysate
- c 0 the glucose concentration of the hydrolyzed solution at 0 min of enzymatic hydrolysis
- c 20 the glucose concentration of the hydrolyzed solution at 20 minutes of enzymatic hydrolysis
- c 120 represents the glucose concentration of the hydrolyzed solution at 120 min of enzymatic hydrolysis
- 0.9 represents glucose and Conversion factor of starch.
- the cooking control method of the cooking appliance of the present disclosure can obtain the corresponding target boiling time according to the weight of different types of rice, so that during the cooking process, the boiling time of the boiling stage where the rice absorbs the most water can not only be guaranteed
- the cooked rice has a higher content of resistant starch, and at the same time it can ensure that the cooked rice will not be caught, which greatly improves the user experience.
- the amount of rice in the cooking appliance is obtained; the target boiling time is determined according to the amount of rice and the target parameter relationship, and the cooking appliance is controlled to heat during the boiling phase , Until the heating time reaches the target boiling time to control the content of resistant starch. Therefore, the method can control the boiling time during the boiling stage of cooking, so as to control the moisture content and gelatinization degree of the rice, achieve the purpose of controlling the content of resistant starch, and greatly improve the user experience.
- Fig. 3 is a schematic block diagram of a cooking control device of a cooking appliance according to an embodiment of the present disclosure.
- the cooking control device of the cooking appliance may include: a heating module 10 and a control module 20.
- control module 20 is connected to the heating module 10.
- the control module 210 is used to obtain the amount of rice in the cooking appliance, and determine the target boiling time according to the amount of rice and the target parameter relationship.
- the target parameter relationship is used to indicate the corresponding relationship between the amount of rice and the target boiling time, and in the boiling phase. , Controlling the heating module 10 to heat until the heating time reaches the target boiling time, so as to control the content of resistant starch.
- control module 20 is also used to obtain the type of rice currently placed in the cooking appliance, and according to the type of rice currently placed, select the currently placed rice from a plurality of pre-established parameter relationships.
- Corresponding target parameter relationships multiple parameter relationships respectively correspond to multiple types of rice, where each parameter relationship is used to indicate the corresponding relationship between the amount of rice and the target boiling time under the type of rice corresponding to each parameter relationship.
- C1, A1, B1, A2, B2 are adjusted based on the type of rice currently placed in the cooking appliance.
- the target boiling time has a positive correlation with the amount of rice.
- the control module obtains the amount of rice in the cooking appliance, and determines the target boiling time according to the amount of rice and through the target parameter relationship.
- the heating module is controlled to heat until it is heated Time to reach the target boiling time to control the content of resistant starch. Therefore, the device can control the boiling time during the boiling stage of cooking, so as to control the moisture content and gelatinization degree of rice, achieve the purpose of controlling the content of resistant starch, and greatly improve the user experience.
- Fig. 4 is a schematic block diagram of a cooking appliance according to an embodiment of the present disclosure.
- the cooking appliance 100 of the embodiment of the present disclosure may include the cooking control device 110 of the cooking appliance described above.
- the cooking appliance of the embodiment of the present disclosure through the cooking control device of the cooking appliance described above, can control the boiling time during the cooking boiling stage, so as to control the moisture content and gelatinization degree of rice, and achieve the purpose of controlling the content of resistant starch. Improve the user experience.
- Fig. 5 is a schematic block diagram of a cooking appliance according to another embodiment of the present disclosure.
- the cooking appliance 200 of the embodiment of the present disclosure may include: a memory 210, a processor 220, and a cooking control program stored on the memory 210 and running on the processor 220, wherein the processor executes the cooking control program At the same time, the cooking control method of the cooking appliance described above is realized.
- the processor can control the boiling time during the cooking boiling stage by executing the cooking control method of the cooking appliance described above, so as to control the moisture content and gelatinization degree of rice, and achieve the control of resistant starch content. Purpose, greatly improving the user experience.
- the present disclosure also proposes a computer-readable storage medium on which a cooking control program is stored, and when the cooking control program is executed by a processor, the above-mentioned cooking control method of a cooking appliance is realized.
- the computer-readable storage medium of the embodiment of the present disclosure can control the boiling time during the cooking boiling stage by executing the cooking control method of the cooking appliance described above, so as to control the moisture content and gelatinization degree of rice, and achieve the control of resistant starch content The purpose of this greatly improves the user experience.
- first and second are only used for descriptive purposes, and cannot be understood as indicating or implying relative importance or implicitly indicating the number of indicated technical features. Therefore, the features defined with “first” and “second” may explicitly or implicitly include at least one of the features. In the description of the present disclosure, “plurality” means at least two, such as two, three, etc., unless otherwise specifically defined.
- a "computer-readable medium” can be any device that can contain, store, communicate, propagate, or transmit a program for use by an instruction execution system, device, or device or in combination with these instruction execution systems, devices, or devices.
- computer readable media include the following: electrical connections (electronic devices) with one or more wiring, portable computer disk cases (magnetic devices), random access memory (RAM), Read only memory (ROM), erasable and editable read only memory (EPROM or flash memory), fiber optic devices, and portable compact disk read only memory (CDROM).
- the computer-readable medium may even be paper or other suitable medium on which the program can be printed, because it can be used, for example, by optically scanning the paper or other medium, followed by editing, interpretation, or other suitable media if necessary. The program is processed in a way to obtain the program electronically and then stored in the computer memory.
- each part of the present disclosure can be implemented by hardware, software, firmware, or a combination thereof.
- multiple steps or methods can be implemented by software or firmware stored in a memory and executed by a suitable instruction execution system.
- Discrete logic gate circuits with logic functions for data signals Logic circuit, application specific integrated circuit with suitable combinational logic gate circuit, programmable gate array (PGA), field programmable gate array (FPGA), etc.
- a person of ordinary skill in the art can understand that all or part of the steps carried in the method of the foregoing embodiments can be implemented by a program instructing relevant hardware to complete.
- the program can be stored in a computer-readable storage medium. When executed, it includes one of the steps of the method embodiment or a combination thereof.
- the functional units in the various embodiments of the present disclosure may be integrated into one processing module, or each unit may exist alone physically, or two or more units may be integrated into one module.
- the above-mentioned integrated modules can be implemented in the form of hardware or software function modules. If the integrated module is implemented in the form of a software function module and sold or used as an independent product, it can also be stored in a computer readable storage medium.
- the aforementioned storage medium may be a read-only memory, a magnetic disk or an optical disk, etc.
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Abstract
Description
米水量等级 | 米量(X) | 沸腾时间(Y) | 计算关系 |
1 | Y<150g | 7min | |
2 | 150g≤Y<300g | 7-10min | Y=7+0.02×(X-150) |
3 | 300g≤Y<450g | 10-16min | Y=10+0.04×(X-300) |
米水量等级 | 米量(X) | 沸腾时间(Y) | 计算关系 |
1 | Y<150g | 6min | |
2 | 150g≤Y<300g | 6-8.5min | Y=6+0.016×(X-150) |
3 | 300g≤Y<450g | 10-14.5min | Y=10+0.033×(X-300) |
Claims (17)
- 一种烹饪器具的烹饪控制方法,包括以下步骤:获取所述烹饪器具内的米量;根据所述米量,并通过目标参数关系,确定目标沸腾时间,其中,所述目标参数关系用于指示所述米量与所述目标沸腾时间的对应关系;在沸腾阶段,控制所述烹饪器具进行加热,直至加热时间达到所述目标沸腾时间,以控制抗性淀粉的含量。
- 根据权利要求1所述的烹饪器具的烹饪控制方法,其中,所述烹饪控制方法还包括:获取所述烹饪器具内当前放置的米的类型;根据所述当前放置的米的类型,从预先建立的多个参数关系中,选取所述当前放置的米对应的目标参数关系,所述多个参数关系分别对应多种米的类型,其中每个参数关系用于指示在所述每个参数关系对应的米的类型下,所述米量与所述目标沸腾时间的对应关系。
- 根据权利要求1或2所述的烹饪器具的烹饪控制方法,其中,所述目标参数关系包括:当所述米量小于第一阈值时,所述目标沸腾时间为Y=C1,其中,Y为所述目标沸腾时间,C1为常数。
- 根据权利要求3所述的烹饪器具的烹饪控制方法,其中,所述目标参数关系还包括:当所述米量大于等于所述第一阈值且小于第二阈值时,所述目标沸腾时间Y为Y=A1+B1×(X-X1),其中,Y为所述目标沸腾时间,A1、B1为常数,X为所述米量,X1为所述第一阈值。
- 根据权利要求4所述的烹饪器具的烹饪控制方法,其中,所述目标参数关系还包括:当所述米量大于等于所述第二阈值时,所述目标沸腾时间Y为Y=A2+B2×(X-X2),其中,Y为所述目标沸腾时间,A2、B2为常数,X为所述米量,X2为所述第二阈值。
- 根据权利要求5所述的烹饪器具的烹饪控制方法,其中,所述C1、A1、B1、A2、B2基于所述烹饪器具内当前放置的米的类型进行调整。
- 根据权利要求1-6中任一项所述的烹饪器具的烹饪控制方法,其中,所述目标沸腾时间与所述米量呈正相关关系。
- 一种烹饪器具的烹饪控制装置,包括加热模块和控制模块,所述控制模块与所述加热模块相连,其中,所述控制模块用于获取所述烹饪器具内的米量,根据所述米量,并通过目标参数关系,确定目标沸腾时间,其中,所述目标参数关系用于指示所述米量与所述目标沸腾时间的对应关系,以及在沸腾阶段,控制所述加热模块进行加热,直至加热时间达到所述目标沸腾时间,以控制抗性淀粉的含量。
- 根据权利要求8所述的烹饪器具的烹饪控制装置,其中,所述控制模块还用于,获取所述烹饪器具内当前放置的米的类型,并根据所述当前放置的米的类型,从预先建立的多个参数关系中,选取所述当前放置的米对应的目标参数关系,所述多个参数关系分别对应多种米的类型,其中每个参数关系用于指示在所述每个参数关系对应的米的类型下,所述米量与所述目标沸腾时间的对应关系。
- 根据权利要求8或9所述的烹饪器具的烹饪控制装置,其中,所述目标参数关系包括:当所述米量小于第一阈值时,所述目标沸腾时间为Y=C1,其中,Y为所述目标沸腾时间,C1为常数。
- 根据权利要求10所述的烹饪器具的烹饪控制装置,其中,所述目标参数关系还包括:当所述米量大于等于所述第一阈值且小于第二阈值时,所述目标沸腾时间Y为Y=A1+B1×(X-X1),其中,Y为所述目标沸腾时间,A1、B1为常数,X为所述米量,X1为所述第一阈值。
- 根据权利要求11所述的烹饪器具的烹饪控制装置,其中,所述目标参数关系还包括:当所述米量大于等于所述第二阈值时,所述目标沸腾时间Y为Y=A2+B2×(X-X2),其中,Y为所述目标沸腾时间,A2、B2为常数,X为所述米量,X2为所述第二阈值。
- 根据权利要求12所述的烹饪器具的烹饪控制装置,其中,所述C1、A1、B1、A2、B2基于所述烹饪器具内当前放置的米的类型进行调整。
- 根据权利要求8-13中任一项所述的烹饪器具的烹饪控制装置,其中,所述目标沸腾时间与所述米量呈正相关关系。
- 一种烹饪器具,包括根据权利要求8-14中任一项所述的烹饪器具的烹饪控制装置。
- 一种烹饪器具,包括存储器、处理器及存储在存储器上并可在处理器上运行的烹饪控制程序,所述处理器执行所述烹饪控制程序时,实现如权利要求1-7中任一项所述的烹饪器具的烹饪控制方法。
- 一种计算机可读存储介质,其上存储有烹饪控制程序,该烹饪控制程序被处理器执行时实现如权利要求1-7中任一项所述的烹饪器具的烹饪控制方法。
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JP3642119B2 (ja) * | 1996-08-28 | 2005-04-27 | 松下電器産業株式会社 | 炊飯器 |
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