WO2021228108A1 - 一种烹饪方法及装置、锅具、存储介质 - Google Patents

一种烹饪方法及装置、锅具、存储介质 Download PDF

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Publication number
WO2021228108A1
WO2021228108A1 PCT/CN2021/093148 CN2021093148W WO2021228108A1 WO 2021228108 A1 WO2021228108 A1 WO 2021228108A1 CN 2021093148 W CN2021093148 W CN 2021093148W WO 2021228108 A1 WO2021228108 A1 WO 2021228108A1
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WIPO (PCT)
Prior art keywords
cooking
cooked
food
cooling
component
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PCT/CN2021/093148
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English (en)
French (fr)
Inventor
李晶
龚艳玲
张豪
苏莹
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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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Publication of WO2021228108A1 publication Critical patent/WO2021228108A1/zh

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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/10—General methods of cooking foods, e.g. by roasting or frying
    • A23L5/13—General methods of cooking foods, e.g. by roasting or frying using water or steam
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/10—General methods of cooking foods, e.g. by roasting or frying
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/30—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A—HUMAN NECESSITIES
    • A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
    • A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
    • A47J27/00—Cooking-vessels
    • A—HUMAN NECESSITIES
    • A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
    • A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
    • A47J27/00—Cooking-vessels
    • A47J27/004—Cooking-vessels with integral electrical heating means
    • A—HUMAN NECESSITIES
    • A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
    • A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
    • A47J27/00—Cooking-vessels
    • A47J27/12—Multiple-unit cooking vessels
    • A—HUMAN NECESSITIES
    • A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
    • A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
    • A47J36/00—Parts, details or accessories of cooking-vessels
    • A47J36/32—Time-controlled igniting mechanisms or alarm devices
    • G—PHYSICS
    • G16—INFORMATION AND COMMUNICATION TECHNOLOGY [ICT] SPECIALLY ADAPTED FOR SPECIFIC APPLICATION FIELDS
    • G16H—HEALTHCARE INFORMATICS, i.e. INFORMATION AND COMMUNICATION TECHNOLOGY [ICT] SPECIALLY ADAPTED FOR THE HANDLING OR PROCESSING OF MEDICAL OR HEALTHCARE DATA
    • G16H20/00—ICT specially adapted for therapies or health-improving plans, e.g. for handling prescriptions, for steering therapy or for monitoring patient compliance
    • G16H20/60—ICT specially adapted for therapies or health-improving plans, e.g. for handling prescriptions, for steering therapy or for monitoring patient compliance relating to nutrition control, e.g. diets
    • 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
    • A47J2201/00—Devices having a modular construction

Definitions

  • the embodiments of the present application relate to, but are not limited to, the field of household appliances, and in particular, to a cooking method and device, a pot, and a storage medium.
  • starch-rich foods are the most common staple food and are the main source of energy and sugar intake by the human body.
  • the cooked food contains a kind of resistant starch, which can be fermented by colonic flora to produce short-chain fatty acids that can inhibit the growth of harmful bacteria, which is good for intestinal health.
  • a higher content of resistant starch in cooked starch-rich foods can better delay the increase in blood sugar, which is beneficial to weight loss and can also reduce blood sugar fluctuations. Therefore, ingesting an appropriate amount of resistant starch has certain benefits to the human body.
  • the content of resistant starch is low, which cannot satisfy people's relevant benefits. The need for efficacy.
  • the embodiments of the present application provide a cooking method and device, a pot, and a storage medium.
  • the embodiment of the present application provides a cooking method, the method includes:
  • the cooking process is performed on the food to be cooked after the cooling process.
  • An embodiment of the present application provides a cooking device, including:
  • the cooling module is configured to cool the food to be cooked containing starch contained in the cooking pot, so that the resistant starch content in the food to be cooked is increased;
  • the cooking module is configured to perform a cooking process on the food to be cooked after the cooling process.
  • the embodiment of the application provides a cooking pot, including:
  • the heating component is configured to heat the food material contained in the cooking pot to realize the cooking process of the food material
  • the refrigeration component is configured to cool the ingredients in the cooking pot
  • the control component is configured to: control the refrigeration component to cool the starch-containing food to be cooked in the cooking pot, so that the resistant starch content in the food to be cooked is increased; and control the heating component to cool down The processed food to be cooked is subjected to a cooking process.
  • the embodiment of the present application provides a computer-readable storage medium on which a computer program is stored, and when the computer program is executed by a processor, the steps in the foregoing method are implemented.
  • resistant starch is generated, and then the food material to be cooked after the cooling process is cooked, so that the content of resistant starch in the cooked food material can be increased , Satisfy better sugar control effect.
  • the increased content of resistant starch in the cooked food can change the digestive properties of the starch in the food, delay the digestion speed of the food, thereby reduce the sugar level of the food, and improve the problem of staple food restriction in people with high blood sugar.
  • a storage component for refrigerating and storing the ingredients to be cooked may be provided in the cooking pot, the ingredients to be cooked may be stored in the storage assembly in advance, and the ingredients to be cooked can be obtained from the storage assembly when cooking is started. Cooking, so that when the food to be cooked is refrigerated and stored, no additional time is needed. Therefore, the food to be cooked can be refrigerated for a longer period of time to better promote the production of resistant starch in the food to be cooked, so that the cooking The content of resistant starch in the food is higher.
  • FIG. 1 is a schematic diagram of an implementation process of a cooking method provided by an embodiment of the application
  • FIG. 2 is a schematic diagram of an implementation process of a cooking method provided by an embodiment of the application
  • FIG. 3 is a schematic diagram of an implementation process of a cooking method provided by an embodiment of the application.
  • FIG. 4 is a schematic diagram of the composition structure of a cooking pot provided by an embodiment of the application.
  • FIG. 5 is a schematic diagram of the composition structure of a cooking pot provided by an embodiment of the application.
  • FIG. 6 is a schematic diagram of the composition structure of a cooking pot provided by an embodiment of the application.
  • FIG. 7A is a schematic diagram of the composition structure of a cooking pot provided by an embodiment of the application.
  • FIG. 7B is a schematic diagram of the composition structure of a cooking pot provided by an embodiment of the application.
  • FIG. 8A is a schematic diagram of the composition structure of a cooking pot provided by an embodiment of the application.
  • 8B is a schematic diagram of the composition structure of a cooking pot provided by an embodiment of the application.
  • FIG. 9 is a schematic diagram of the composition structure of a cooking device provided by an embodiment of the application.
  • first ⁇ second ⁇ third is only used to distinguish similar objects and does not mean Regarding the specific order of the objects, it is understandable that “first ⁇ second ⁇ third” can be interchanged in a specific order or precedence if permitted, so that the embodiments of the application described here can be used in addition to those shown in the figure here. Implementation in an order other than that shown or described.
  • Starch will gradually swell and crack when heated in water, and finally form a uniform paste, which is called gelatinization.
  • gelatinization will destroy the molecular hydrogen bonds of starch in the foods. At lower temperatures, the broken molecular hydrogen bonds will recombine and become an ordered structure again. This reaction is the aging of the food material.
  • the starch after aging and retrogradation is resistant starch. Therefore, cooling the gelatinized food material can make the food material aging and regenerate, thereby producing resistant starch, and increasing the resistant starch content in the food material.
  • the degree of aging retrogradation of food ingredients is affected by the degree of gelatinization. The greater the degree of gelatinization, the easier it is to regenerate aging.
  • the embodiment of the present application provides a cooking method, which can be executed by a cooking pot, as shown in FIG. 1, the method includes:
  • step S101 cooling processing is performed on the starch-containing food material to be cooked in the cooking pot, so that the resistant starch content in the food material to be cooked is increased;
  • cooking pots may include, but are not limited to, electric rice cookers, electric cookers, electric pressure cookers, electric steam cookers, air fryer, electric ovens, and the like.
  • the food to be cooked containing starch may be a staple food or a dish to be cooked, and foods with starch as a main component are considered to be starch-rich foods, that is, starchy foods.
  • Food materials containing starch generally include the following categories:
  • Cereal and noodle ingredients such as rice, rice noodles, jelly, glutinous rice balls, rice cakes, oatmeal, bread, steamed buns, buns, dumpling wrappers, wonton wrappers, noodles, pancakes, steamed dumplings, corn, cakes, biscuits, mala cakes, Fengpian cake, radish cake, taro cake, etc.;
  • Root and stem food materials such as potato, taro, sweet potato, lotus root, pumpkin, etc.
  • Fruits with high starch content such as bananas, plantains, dates, peaches, etc.
  • refrigeration or freezing can be used to cool the food to be cooked.
  • Cooling treatment is the key to increasing the content of resistant starch. Cooling the food to be cooked containing starch can change the structure of the starch in the food to be cooked to produce resistant starch with resistance to enzymolysis, thereby making the food to be cooked The resistant starch content is increased. During the cooling process, the resistant starch content will gradually increase.
  • the lower the cooling temperature or the longer the cooling period the better the effect on promoting the production of resistant starch.
  • the resistant starch content can reach more than 8%.
  • the cooling treatment may include refrigeration or freezing treatment, which may be natural cooling, refrigeration device cooling, ventilation cooling, etc., and those skilled in the art can choose a suitable low-temperature realization method according to the actual situation during implementation, which is not limited in the embodiments of this application. .
  • the food material to be cooked containing starch may be cooled, so that the temperature of the food material is lower than a specific first temperature value, and the first temperature value is the default refrigeration temperature value or the set temperature value.
  • the temperature of the cooled food material can be controlled below 10 degrees Celsius (°C, abbreviated as degree).
  • the first temperature value may be preset by the user.
  • the first temperature value can be set by the user through the control panel of the cooking pot or a remote control terminal (such as a mobile phone, a remote control, etc.), which is not limited in the embodiment of the present application.
  • the control panel is provided with a function key for adjusting the refrigeration temperature.
  • the function key for adjusting the refrigeration temperature is used to set the temperature during the cooling process.
  • the user can adjust the smart temperature on the mobile phone, and then the mobile phone sends the cooking instruction for indicating the cooling temperature of the cooking pot to the cooking pot, and the cooking pot enters the specific mode in response to the cooking instruction.
  • Step S102 performing a cooking process on the food to be cooked after the cooling process.
  • the cooking process can ensure that the digestible starch in the food material is water-absorbing and gelatinized. Most of the starch in the food after the cooking treatment is easily digestible starch, and the content of resistant starch is unchanged or slightly lower than that before the cooking treatment.
  • the cooking treatment may include, but is not limited to, steaming, frying, grilling and other treatments.
  • the degree of maturity of cooking ingredients can be determined according to actual edible needs, and can include, but is not limited to, half-cooked, half-cooked, full-cooked, and the like.
  • the food to be cooked after the cooling process contained in the cooking pot can be continuously heated within a set cooking time.
  • the cooking time may be preset by the user.
  • the cooking time can be set by the user through the control panel of the cooking pot or the remote control terminal, which is not limited in the embodiment of the present application.
  • the cooking method provided by the embodiments of the present application, after the food material to be cooked containing starch is cooled, resistant starch is generated, and then the food material to be cooked after the cooling process is cooked, so that the resistance in the cooked food material can be improved
  • the content of starch satisfies a better sugar control effect.
  • the increased content of resistant starch in the cooked food can change the digestive properties of the starch in the food, delay the digestion speed of the food, thereby reduce the sugar level of the food, and improve the problem of staple food restriction in people with high blood sugar.
  • the embodiment of the present application provides a cooking method, which can be executed by a cooking pot, as shown in FIG. 2, the method includes:
  • step S201 the storage component of the cooking pot is used to cool the food material to be cooked containing starch, so that the resistant starch content in the food material to be cooked is increased;
  • the storage component of the cooking pot may be a storage cavity provided for storing the food to be cooked, and the refrigeration treatment may be performed in the storage cavity.
  • the storage component may be a storage cavity provided for storing the food to be cooked, and the refrigeration treatment may be performed in the storage cavity.
  • those skilled in the art can choose an appropriate way to implement the storage component according to the actual situation, which is not limited in the embodiment of the present application.
  • a storage box with an independent refrigeration system can be used to realize the storage assembly.
  • Step S202 when the cooking operation is started, the food to be cooked after the cooling process is driven to be put into the cooking cavity of the cooking pot from the storage assembly;
  • the user can manually drive the food to be cooked after the cooling process, take the cooking food out of the storage assembly and put it into the cooking cavity of the cooking pot, or use an automatic conveying device to automatically drive the food to be cooked into the storage assembly Cooking cavity for cooking pots.
  • an automatic conveying device to automatically drive the food to be cooked into the storage assembly Cooking cavity for cooking pots.
  • those skilled in the art can select an appropriate driving mode according to the actual situation, which is not limited in the embodiment of the present application.
  • the cooking cavity is a carrier for cooking ingredients in a cooking device, such as an inner pot in an electric rice cooker, a bakeware in an electric oven, and so on.
  • the input of the food to be cooked after the drive cooling process into the cooking cavity of the cooking pot from the storage assembly may include:
  • Step S211 taking out the food material to be cooked after the cooling process from the storage component through the food material obtaining component of the cooking pot and putting it into the cleaning component of the cooking pot;
  • the ingredient obtaining component of the cooking pot can automatically take out the ingredient to be cooked from the storage assembly, and the taken out ingredient to be cooked can be temporarily stored in the ingredient obtaining component, or the ingredient obtaining component can be put into other suitable components of the cooking pot.
  • the ingredient acquisition component can be realized by an automatic conveying device.
  • those skilled in the art can choose an appropriate way to implement the ingredient acquisition group of the cooking pot according to the actual situation, which is not limited in the embodiment of the present application.
  • Step S212 Use the cleaning component to clean the food to be cooked, and put the cleaned food into the cooking cavity of the cooking pot.
  • the cleaning component of the cooking pot can automatically clean the ingredients.
  • it can be implemented with reference to the implementation of the automatic vegetable washing device and the automatic rice washing device in the related art.
  • a person skilled in the art can choose an appropriate way to realize the cleaning assembly of the cooking pot according to the actual situation during implementation, which is not limited in the embodiment of the present application.
  • Step S203 Perform a cooking process on the food to be cooked after the cooling process in the cooking cavity.
  • step S203 corresponds to the aforementioned step S102, and can be implemented with reference to the specific implementation manner of step S102 during implementation.
  • the food to be cooked containing starch may be rice, and the mass of the rice is between 150 grams and 600 grams.
  • the above step S201 includes: cooling the rice to a first cooling temperature in the storage assembly and maintaining a first cooling time period, wherein the first cooling temperature is below 10° C., and the first cooling time period exceeds 6 hours;
  • the above step S203 includes: performing a cooking process on the cooled rice according to the first cooking time, so that the resistant starch content in the rice cooked by the rice reaches a first content ratio, wherein the first cooking time The duration does not exceed 40 minutes, and the first content ratio exceeds 8%.
  • the first cooling temperature is 4° C.
  • the first cooling period is 24 hours
  • the first content ratio is 20%.
  • the first cooling temperature is -18°C
  • the first cooling period is 12 hours
  • the first content ratio is 23%.
  • the food to be cooked before cooking, the food to be cooked is stored in the storage assembly of the cooking pot and subjected to refrigeration treatment, so that the starch structure in the food is changed and more resistant starch is generated.
  • the food to be cooked is directly taken out of the storage cavity, and the food to be cooked is washed and then cooked, thereby increasing the resistant starch content in the cooked food.
  • the combination of the ingredient acquisition component and the cleaning component can realize the automatic acquisition and cleaning operations of the ingredients to be cooked, and the ingredients to be cooked after the automatic cleaning are put into the cooking cavity for cooking. In this way, the automatic cooking can achieve a high content of resistant starch.
  • the cooking pot is provided with a storage component for refrigerating and storing the food to be cooked
  • the food to be cooked can be stored in the storage component in advance, and the food to be cooked can be obtained from the storage component for cooking when the cooking is started. In this way, no additional time is required for refrigeration and storage of the food to be cooked. Therefore, the food to be cooked can be refrigerated for a longer period of time to better promote the production of resistant starch in the food to be cooked and make the food resistant to cooking.
  • the content of sexual starch is higher.
  • An embodiment of the present application provides a cooking method, which can be executed by a cooking pot, as shown in FIG. 3, the method includes:
  • Step S301 when the cooking operation is started, drive the food to be cooked containing starch into the cooking cavity of the cooking pot from the storage assembly of the cooking pot;
  • step S301 the driving the food to be cooked into the cooking cavity of the cooking pot from the storage assembly of the cooking pot includes:
  • Step S311 take out the food to be cooked from the storage assembly through the food acquisition component of the cooking pot; step S312, use the cleaning component to clean the food to be cooked, and perform the cleaning process The food to be cooked is put into the cooking cavity of the cooking pot.
  • Step S302 cooling the food to be cooked in the cooking cavity, so that the resistant starch content in the food to be cooked is increased;
  • Step S303 performing a cooking process on the food to be cooked after the cooling process in the cooking cavity.
  • the food to be cooked containing starch may be rice, and the mass of the rice is between 150 grams and 600 grams.
  • the above step S302 includes: cooling the rice in the cooking cavity to a second cooling temperature and maintaining a second cooling time period, wherein the second cooling temperature is lower than 0°C, and the second cooling time period is greater than 2 hours;
  • S303 includes: performing a cooking process on the cooled rice according to a second cooking time, so that the resistant starch content in the rice cooked by the rice reaches a second content ratio, wherein the second cooking time is not Over 40 minutes, the second content ratio exceeds 8%.
  • the second cooling temperature is -5°C, the second cooling period is 12 hours, and the second content ratio is 21%. In other embodiments, the second cooling temperature is -18°C, the second cooling period is 12 hours, and the second content ratio is 23%.
  • the cooking method provided in the embodiments of the present application adopts a method of cooling the food to be cooked and then cooking.
  • the starch structure in the food to be cooked is changed to generate more resistant starch, thereby making the cooked food
  • the content of medium resistant starch has been increased.
  • the automatic acquisition and cleaning operation of the food to be cooked can be realized through the food acquisition component and the cleaning component, and the automatically cleaned food to be cooked is put into the cooking cavity for cooling and cooking processing, so that automatic cooking resistance can be achieved
  • Ingredients with a higher starch content reduce the user's manual acquisition and cleaning of ingredients during cooking, and bring users a better experience.
  • the embodiment of the present application provides a cooking method, which may be executed by a cooking pot, and the method includes:
  • Step S401 determining the reserved time length for performing the cooking operation
  • the reservation duration is the time required from the start of the cooking reservation program to the end of the cooking of the ingredients, and may be preset by the user.
  • the appointment time can be set by the user through the control panel of the cooking pot, or can be set by the user through the remote control terminal of the cooking pot, which is not limited in the embodiment of the present application.
  • step S402 when the reservation time exceeds the reservation threshold, it is determined that the cooking pot enters a specific mode; the specific mode is used for cooking the starch-containing ingredients to be cooked in the cooking pot , To increase the content of resistant starch in the cooked food;
  • the reservation threshold may be a value preset by the user, or a default value, and those skilled in the art may determine an appropriate reservation threshold according to actual conditions.
  • the reservation threshold is the minimum time required to cook the food material until it is edible.
  • the specific mode may be one of the selectable functional modes of the cooking pot, or the default working mode of the cooking pot.
  • the user can use the control panel of the cooking pot or remote control terminal (such as mobile phone, remote control, etc.) to select the specific mode by way of function mode selection, and then the cooking pot can enter the cooking pot according to the user's selection. Specific mode.
  • the cooking pot can also be combined with the reservation process to automatically determine whether to enter the specific mode.
  • the control panel is provided with function keys for sugar control mode or weight loss mode. This function key is used as a key for a specific mode. When the user is operating a cooking pot, he can set the cooking pot to enter by selecting the function key for the sugar control mode. That particular mode. For another example, the user “turns on the weight loss mode” through the voice, so that the cooking pot enters the specific mode.
  • the user can set the cooking pot to enter the specific mode on the mobile phone, and then the mobile phone sends the cooking instruction for instructing the cooking pot to enter the specific mode to the cooking pot, and the cooking pot enters the specific mode in response to the cooking instruction.
  • the mobile phone sends the cooking instruction for instructing the cooking pot to enter the specific mode to the cooking pot, and the cooking pot enters the specific mode in response to the cooking instruction.
  • Step S403 in the specific mode, perform a cooling process on the food to be cooked, so that the content of resistant starch in the food to be cooked is increased;
  • Step S404 performing a cooking process on the food to be cooked after the cooling process.
  • steps S403 to S404 correspond to the aforementioned steps S101 to S102, and can be implemented with reference to the specific implementation manners of steps S101 to S102 during implementation.
  • the cooking method provided by the embodiment of the application determines whether the cooking pot enters a specific mode in combination with the reservation process. When the reservation time exceeds the reservation threshold, the cooking method automatically enters the specific mode, and the cooking pot contains starch When the food to be cooked is cooked, the content of resistant starch in the cooked food is increased. In this way, user operations can be made more convenient, and the user experience can be effectively improved.
  • the embodiment of the present application provides a cooking method, which may be executed by a cooking pot, and the method includes:
  • Step S501 determining the reserved time length for performing the cooking operation
  • Step S502 when the reservation time exceeds the reservation threshold, it is determined that the cooking pot enters a specific mode; the specific mode is used for cooking the starch-containing ingredients to be cooked in the cooking pot , To increase the content of resistant starch in the cooked food;
  • steps S501 to S502 correspond to the aforementioned steps S401 to S402, and can be implemented with reference to the specific implementation manners of steps S401 to S402 during implementation.
  • Step S503 Determine the respective execution time lengths of the cooling process and the cooking process according to the set appointment time length
  • the execution time of the cooling process and the execution time of the cooking process can be determined according to the set appointment time.
  • the set appointment time can be the sum of the execution time of the cooking process and the execution time of the cooling process.
  • the execution time length of the cooking process and the execution time length of the cooling process can be determined according to a specific execution time length ratio, or the execution time of one of the cooking process and the cooling process can be set to a fixed time length.
  • the difference between the reservation time length and the fixed time length is determined as the execution time length of the other processing procedure of the two.
  • those skilled in the art can select an appropriate method according to actual conditions to determine the execution time length of the cooking process and the execution time length of the cooling process according to the set appointment time length, which is not limited in the embodiment of the present application.
  • Step S504 in the specific mode, perform a cooling process on the food to be cooked according to the execution time corresponding to the cooling process, so that the resistant starch content in the food to be cooked is increased;
  • Step S505 Perform a cooking process on the food to be cooked after the cooling process according to the execution duration corresponding to the cooking process.
  • steps S504 to S505 correspond to the aforementioned steps S403 to S404, and can be implemented with reference to the specific implementation manners of steps S403 to S404 during implementation.
  • the food to be cooked containing starch is cooled and then cooked, which can increase the content of resistant starch in the cooked food, and can be combined with the reservation process, according to
  • the appointment duration determines the duration of the cooling process. Because the longer the duration of the cooling treatment of the food to be cooked, the more conducive to the production of resistant starch. In this way, the user can control the duration of the cooling process by setting the reservation time length, and then use different reservation time lengths to generate different contents of resistant starch in the cooked food.
  • the cooking pot 400 includes:
  • the heating component 410 is configured to heat the ingredients contained in the cooking pot to realize the cooking process of the ingredients
  • the refrigeration component 420 is configured to cool the ingredients in the cooking pot
  • the control component 430 is configured to: control the refrigeration component to cool the starch-containing food material to be cooked in the cooking pot, so that the resistant starch content in the food material to be cooked is increased; The food to be cooked after the cooling process is subjected to a cooking process.
  • the refrigeration component includes: a storage component and a driving component, wherein:
  • the storage component is configured to cool the food material to be cooked
  • the driving component is configured to drive the food to be cooked into the cooking cavity of the cooking pot from the storage component when the cooking operation is started;
  • the heating component is configured to perform cooking processing on the food to be cooked in the cooking cavity
  • the control component is further configured to: control the storage component of the cooking pot to perform cooling processing on the food to be cooked; in the case of starting to perform the cooking operation, control the drive component to drive the cooling processing to be processed
  • the cooking ingredients are put into the cooking cavity of the cooking pot from the storage assembly; the heating assembly is controlled to perform a cooking process on the ingredients to be cooked after the cooling process in the cooking cavity.
  • the driving component includes: an ingredient obtaining component and a washing component, wherein:
  • the food material obtaining component is configured to take the food material to be cooked after the cooling process from the storage component and put it into the cleaning component of the cooking pot;
  • the cleaning component is configured to clean the food to be cooked, and put the cleaned food into the cooking cavity of the cooking pot;
  • the control component is further configured to: control the food material obtaining component to take out the food material to be cooked after the cooling process from the storage component and put it into the cleaning component; and use the cleaning component to treat the food material to be cooked Perform a cleaning process, and put the food to be cooked after the cleaning process into the cooking cavity of the cooking pot.
  • the cooking pot 500 includes:
  • the heating component 510 is configured to heat the food material contained in the cooking cavity of the cooking pot to realize the cooking process of the food material;
  • the refrigeration component 520 is configured to cool the food to be cooked in the cooking cavity
  • the storage component 540 is configured to store ingredients to be cooked
  • the driving component 550 is configured to drive the food to be cooked into the cooking cavity of the cooking pot from the storage component.
  • the control component 530 is configured to control the driving component to drive the starch-containing food material to be cooked into the cooking cavity of the cooking pot from the storage component of the cooking pot when the cooking operation is started;
  • the refrigeration component cools the food to be cooked in the cooking cavity, so that the resistant starch content in the food to be cooked is increased; and the heating component is controlled to cool the food to be cooked in the cooking cavity.
  • the driving component includes: an ingredient obtaining component and a washing component, wherein:
  • the food material obtaining component is configured to take the food material to be cooked from the storage component and put it into the cleaning component of the cooking pot;
  • the cleaning component is configured to clean the food to be cooked, and put the cleaned food into the cooking cavity of the cooking pot;
  • the control component is further configured to: control the food acquisition component to take the food to be cooked out of the storage component and put it into the cleaning component; use the cleaning component to clean the food to be cooked, and Put the cleaned food to be cooked into the cooking cavity of the cooking pot.
  • the cooking pot 600 includes:
  • the heating component 610 is configured to heat the ingredients contained in the cooking pot to realize the cooking process of the ingredients
  • the refrigeration component 620 is configured to cool the ingredients in the cooking pot
  • the control component 630 is configured to: determine an appointment duration for performing a cooking operation; in a case where the appointment duration exceeds an appointment threshold, determine that the cooking pot enters a specific mode; the specific mode is used to control the cooking pot In the case that the food to be cooked containing starch is cooked, the content of resistant starch in the cooked food is increased; in the specific mode, the refrigeration component is controlled to cool the food to be cooked, so that Increasing the content of resistant starch in the food material to be cooked; controlling the heating component to perform a cooking process on the food material to be cooked after the cooling process;
  • the control panel 640 is configured to set the appointment time in response to the cooking operation.
  • control component is further configured to: determine the respective execution time lengths of the cooling process and the cooking process according to the set appointment duration; control the execution time lengths corresponding to the cooling process
  • the refrigeration component performs cooling processing on the food to be cooked; according to the execution time corresponding to the cooking processing, the heating component is controlled to perform the cooking processing on the food to be cooked after the cooling processing.
  • the increase in blood sugar can be better delayed.
  • the original resistant starch in the rice is continuously reduced due to the effect of water absorption and gelatinization, thereby making the resistant starch content of the rice Less, more digestible starch.
  • an embodiment of the present application provides a cooking method, which can be executed by a cooking pot, and the method includes:
  • Step S701 washing the rice
  • Step S702 refrigerating and storing the washed rice
  • step S703 the refrigerated and stored rice is steamed until cooked.
  • the key step of the method to improve the sugar control effect is the refrigeration storage treatment of rice. After the rice is washed, the surface of the rice grains has absorbed part of the water. After refrigeration, the low-temperature storage treatment can increase the content of resistant starch.
  • the resistant starch content in the rice can reach at least 8%.
  • the way to achieve low temperature is not limited.
  • the cooking time of rice after cold treatment is generally not more than 40 minutes (min).
  • an embodiment of the present application provides a cooking pot.
  • the pot includes: a heating system 701, an inner pot 702, a refrigeration system 703, a control system 704, and a pot body structure 705, wherein The refrigeration system 703 can cool the rice in the inner pot 702, so that, on the basis of the conventional rice cooker, the function of refrigerating the rice can be satisfied.
  • the pot can realize the process of refrigerating and storing the rice in step S702 and the process of steaming the refrigerated and stored rice in step S703.
  • the cooking process is: refrigeration storage-steaming.
  • the refrigeration temperature is minus 5 degrees Celsius (-5 degrees Celsius)
  • the refrigeration treatment time is 12 hours
  • the cooking time is within 40 minutes
  • the resistant starch content in the cooked rice can reach 21%.
  • the embodiment of the application provides a cooking pot, as shown in FIG. 7B, the pot includes: a heating system 701, an inner pot 702, a refrigeration system 703, a control system 704, a pot structure 705, a rice intake system 706, and Water system 707, rice washing system 708, rice box 709, where the refrigeration system 703 can cool the rice in the inner pot 702.
  • the refrigeration system 703 can cool the rice in the inner pot 702.
  • the pot can realize the process of washing the rice in step S701, the process of refrigerating and storing the rice in step S702, and the process of steaming the refrigerated and stored rice in step S603.
  • the cooking process is: rice intake, rice washing, refrigeration storage, and steaming.
  • the rice in the rice box is automatically put into the rice washing system through the rice feeding system, and the water inlet system automatically feeds water to the rice washing system.
  • the rice washing system can The rice is washed automatically, and the rice is washed and put into the inner pot.
  • the refrigeration system starts to work, and the rice in the inner pot is refrigerated and stored. After the refrigeration is completed, it enters the steaming process to steam the refrigerated and stored rice.
  • the refrigeration treatment time is 12h
  • the cooking time is within 40 minutes
  • the resistant starch content in the cooked rice can reach 23%.
  • the above heating system can be implemented as a heating component in a cooking pot; the above refrigeration system can be implemented as a refrigeration component in a cooking pot; and the above control system can be implemented as a control component in a cooking pot.
  • the above-mentioned rice inlet system, water inlet system and rice inlet system can be implemented together as the driving component of the cooking pot.
  • the rice inlet system can be implemented as the food acquisition component of the driving component, and the rice washing system can be used alone or together with the water inlet system.
  • the cleaning component of the driving component is realized; the above-mentioned rice box can be realized as a storage component in a cooking pot.
  • the cooking method provided in the embodiments of the present application adopts the method of cooling or freezing the rice to change the structure of rice starch and generate more resistant starch, so that after the rice is cooked, the content of resistant starch is increased.
  • Change the digestive properties of starch in rice delay the digestion speed of rice, to meet better sugar control effect, reduce the sugar level of rice, so that the cooked rice has the effects of smoothing blood sugar, losing weight and so on.
  • the combination of the rice inlet system, the water inlet system and the rice washing system can realize automatic rice washing, and put the automatically cleaned rice into the inner pot for refrigeration storage and steaming. In this way, automatic cooking with a higher content of resistant starch can be realized. Rice, reducing the user's manual rice washing operation during cooking, bringing a better user experience to the user.
  • the embodiment of the present application provides a cooking method, which can be executed by a cooking pot, and the method includes:
  • Step S801 refrigerating storage of the rice
  • Step S802 Wash the refrigerated and stored rice
  • step S803 the washed rice is steamed until cooked.
  • the key step of the method for improving the sugar control effect in this method is the refrigeration storage treatment of rice, including refrigeration and freezing treatment. Before the rice enters the inner pot for cooking, it is treated at a low temperature in a separate storage cavity to increase the content of resistant starch.
  • the resistant starch content in the rice is increased, and the increased resistant starch content can exceed 8%.
  • the cooking time of rice after refrigeration treatment is generally not more than 40 minutes.
  • an embodiment of the present application provides a cooking pot, as shown in FIG. 8A, the pot includes: a rice box 801, a refrigeration system 802, a heating system 803, an inner pot 804, a control system 805, and a pot body
  • the refrigeration function during the rice storage process can be satisfied.
  • the pot can realize the process of refrigerating and storing the rice in step S801 and the process of cooking the washed rice in step S803.
  • the cooking process is: refrigeration storage-steaming.
  • the refrigerated and stored rice is taken from the rice box and put into the inner pot for cooking.
  • the refrigeration temperature is 4°C
  • the refrigeration storage time is 24 hours
  • the cooking time is within 40 minutes
  • the resistant starch content in the cooked rice can reach 20%.
  • the embodiment of the application provides a cooking pot, as shown in FIG. 8B, the pot includes: a rice box 801, a refrigeration system 802, a heating system 803, an inner pot 804, a control system 805, a pot body structure 806, and rice
  • the refrigeration function in rice storage, the automatic rice feeding and rice washing functions during cooking can be satisfied.
  • the pot can realize the process of refrigerating and storing the rice in step S801, the process of washing the rice in step S802, and the process of steaming the washed rice in step S803.
  • the cooking process is: refrigerated storage, rice feeding, rice washing, and steaming.
  • the rice in the rice box will be automatically refrigerated and stored into the rice washing system through the rice feeding system, and the water inlet system will automatically feed water into the rice washing system.
  • the rice washing system can automatically wash the rice and put the rice into the inner pot after washing. At this time, the heating system starts to steam the washed rice.
  • the refrigeration temperature is -18°C
  • the refrigeration storage time is 12 hours
  • the cooking time is within 40 minutes
  • the resistant starch content in the cooked rice can reach 23%.
  • the above heating system can be implemented as a heating component in a cooking pot
  • the above refrigeration system can be implemented as a cooling component in a cooking pot
  • the above control system can be implemented as a control component in a cooking pot.
  • the above-mentioned rice intake system can be implemented as an ingredient acquisition component in a cooking pot
  • the above-mentioned rice washing system can be implemented as a cleaning component in a cooking pot alone or together with the above-mentioned water intake system
  • the above-mentioned rice box can be used as a storage in a cooking pot. Component realization.
  • the rice before cooking, the rice is stored in a separate storage cavity and subjected to refrigeration treatment to change the structure of the rice starch and generate more resistant starch.
  • the rice is directly taken out of the storage cavity, the rice is washed and then steamed, thereby increasing the resistant starch content in the cooked rice.
  • the combination of the rice inlet system, the water inlet system and the rice washing system can realize the operation of automatically taking rice from the rice box and then washing the rice, and putting the automatically cleaned rice into the inner pot for steaming. In this way, automatic cooking resistance can be realized.
  • Rice with a higher content of natural starch reduces the user's manual rice fetching and washing operations during cooking, and brings a better user experience to users.
  • the rice can be stored in the storage cavity in advance, and the rice can be taken from the storage cavity for steaming at the beginning of cooking.
  • refrigerating storage no additional time is needed. Therefore, the rice can be refrigerated for a longer period of time to better promote the production of resistant starch in the rice, and make the resistant starch content in the cooked rice higher.
  • the embodiments of the present application provide a cooking device, which includes each unit included and each module included in each unit, which can be implemented by a processor in a cooking pot; of course, it can also be achieved by Specific logic circuit implementation; in the implementation process, the processor can be a central processing unit (CPU), a microprocessor (MPU), a digital signal processor (DSP) or a field programmable gate array (FPGA), etc.
  • the processor can be a central processing unit (CPU), a microprocessor (MPU), a digital signal processor (DSP) or a field programmable gate array (FPGA), etc.
  • FIG. 9 is a schematic diagram of the composition structure of a cooking device according to an embodiment of the application. As shown in FIG. 9, the device 900 includes a cooling module 910 and a cooking module 920, wherein:
  • the cooling module 910 is configured to cool the food to be cooked containing starch contained in the cooking pot, so that the resistant starch content in the food to be cooked is increased;
  • the cooking module 920 is configured to perform a cooking process on the food to be cooked after the cooling process.
  • the cooling treatment includes refrigeration treatment or freezing treatment.
  • the cooling module includes: a first cooling storage sub-module and a first transfer sub-module; wherein the first cooling storage sub-module is configured to use the storage assembly of the cooking pot to treat the The food to be cooked undergoes a cooling process; the first transfer sub-module is configured to drive the food to be cooked after the cooling process into the cooking pot from the storage assembly when the cooking operation is started .
  • the cooking module is further configured to perform a cooking process on the food to be cooked after the cooling process in the cooking cavity.
  • the first conveying submodule includes: a first conveying unit and a second conveying unit; wherein, the first conveying unit is configured to use the food material obtaining component of the cooking pot to cool the The food to be cooked is taken out from the storage assembly and put into the cleaning assembly of the cooking pot; the second conveying unit is configured to use the cleaning assembly to clean the food to be cooked, and to perform the cleaning process The following ingredients to be cooked are put into the cooking cavity of the cooking pot.
  • the starch-containing food material to be cooked is rice, and the mass of the rice is between 150 grams and 600 grams; the first cooling storage submodule is further configured to: The rice is cooled to a first cooling temperature and maintained for a first cooling period; wherein, the first cooling temperature is below 10°C, and the first cooling period exceeds 6 hours; the cooking module is further configured to follow the first cooking period, The cooled rice is cooked so that the resistant starch content in the rice cooked by the rice reaches a first content ratio; wherein, the first cooking time does not exceed 40 minutes, and the first content The ratio exceeds 8%.
  • the first cooling temperature is 4°C
  • the first cooling duration is 24 hours
  • the first content ratio is 20%
  • the first cooling temperature is -18°C
  • the first cooling duration is For 12 hours, the first content ratio was 23%.
  • the cooling module includes: a second transfer sub-module and a second cooling storage sub-module; wherein the second transfer sub-module is configured to drive the to-be-cooking operation when the cooking operation is started.
  • the ingredients are put into the cooking cavity of the cooking pot from the storage assembly of the cooking pot; the second cooling storage sub-module is configured to cool the ingredients to be cooked in the cooking cavity.
  • the cooking module is further configured to perform a cooking process on the food to be cooked after the cooling process in the cooking cavity.
  • the second conveying submodule includes: a third conveying unit and a fourth conveying unit; wherein, the third conveying unit is configured to transfer the to-be-cooked ingredient through the ingredient acquisition component of the cooking pot The ingredients are taken out of the storage assembly and put into the cleaning assembly of the cooking pot; the fourth conveying unit is configured to use the cleaning assembly to clean the ingredients to be cooked, and remove the cleaned The ingredients to be cooked are put into the cooking cavity of the cooking pot.
  • the starch-containing food material to be cooked is rice, and the mass of the rice is between 150 grams and 600 grams; the second cooling storage submodule is further configured to cool the rice in the cooking cavity To the second cooling temperature and maintain the second cooling period; wherein, the second cooling temperature is lower than 0°C, and the second cooling period is greater than 2 hours; the cooking module is further configured to perform cooling treatment according to the second cooking period After the rice is cooked, the resistant starch content in the rice cooked by the rice reaches a second content ratio; wherein, the second cooking time does not exceed 40 minutes, and the second content ratio exceeds 8. %.
  • the second cooling temperature is -5°C
  • the second cooling time period is 12 hours
  • the second content ratio is 21%
  • the second cooling temperature is -18°C
  • the second cooling time period is For 12 hours, the second content ratio is 23%.
  • the device further includes: a first determining module configured to determine a reservation duration for performing a cooking operation; a second determining module configured to determine the duration of the reservation when the reservation duration exceeds a reservation threshold
  • the cooking pot enters a specific mode; the specific mode is used to increase the content of resistant starch in the cooked food when the food to be cooked containing starch contained in the cooking pot is cooked.
  • the cooling module is further configured to perform cooling processing on the food to be cooked in the specific mode.
  • the device further includes: a third determining module configured to determine the respective execution time lengths of the cooling process and the cooking process according to the set appointment time length.
  • the cooling module is further configured to perform a cooling process on the food to be cooked according to the execution time length corresponding to the cooling process; the cooking module is further configured to perform a cooling process on all the ingredients after the cooling process according to the execution time length corresponding to the cooking process.
  • the cooking process is performed on the ingredients to be cooked.
  • the technical solutions of the embodiments of the present application can be embodied in the form of software products, which are stored in a storage medium and include a number of instructions to enable A cooking pot (which can be an electric rice cooker, an electric cooker, or an electric pressure cooker, etc.) performs all or part of the methods described in the various embodiments of the present application.
  • the aforementioned storage media include: U disk, mobile hard disk, read only memory (Read Only Memory, ROM), magnetic disk or optical disk and other media that can store program codes. In this way, the embodiments of the present application are not limited to any specific combination of hardware and software.
  • the embodiment of the present application provides a computer-readable storage medium on which a computer program is stored, and when the computer program is executed by a processor, the steps in the foregoing method embodiment are implemented.
  • the computer-readable storage medium may be volatile or non-volatile.
  • the disclosed device and method may be implemented in other ways.
  • the device embodiments described above are merely illustrative.
  • the division of the units is only a logical function division, and there may be other divisions in actual implementation, such as: multiple units or components can be combined, or It can be integrated into another system, or some features can be ignored or not implemented.
  • the coupling, or direct coupling, or communication connection between the components shown or discussed may be indirect coupling or communication connection through some interfaces, devices or units, and may be in electrical, mechanical or other forms. of.
  • the units described above as separate components may or may not be physically separate, and the components displayed as units may or may not be physical units; they may be located in one place or distributed on multiple network units; Some or all of the units can be selected according to actual needs to achieve the purpose of the solution of the embodiment.
  • the functional units in the embodiments of the present application can be all integrated into one processing unit, or each unit can be individually used as a unit, or two or more units can be integrated into one unit; the above-mentioned integration
  • the unit can be implemented in the form of hardware, or in the form of hardware plus software functional units.
  • the foregoing program can be stored in a computer readable storage medium.
  • the execution includes The steps of the foregoing method embodiment; and the foregoing storage medium includes: various media that can store program codes, such as a mobile storage device, a read only memory (Read Only Memory, ROM), a magnetic disk, or an optical disk.
  • ROM Read Only Memory
  • the aforementioned integrated unit of this application is implemented in the form of a software function module and sold or used as an independent product, it may also be stored in a computer readable storage medium.
  • the technical solutions of the embodiments of the present application can be embodied in the form of software products, which are stored in a storage medium and include a number of instructions to enable A cooking pot (which can be an electric rice cooker, an electric cooker, or an electric pressure cooker, etc.) performs all or part of the methods described in the various embodiments of the present application.
  • the aforementioned storage media include: removable storage devices, ROMs, magnetic disks or optical discs and other media that can store program codes.
  • the embodiments of the present application disclose a cooking method, a device, a pot, and a storage medium, wherein the method includes: cooling the food to be cooked containing starch contained in the cooking pot, so that the food to be cooked The content of resistant starch in the bismuth is increased; the cooking process is performed on the food to be cooked after the cooling process.
  • cooking the food to be cooked containing starch can increase the content of resistant starch in the cooked food and satisfy a better sugar control effect.

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Abstract

一种烹饪方法及装置、锅具、存储介质，其中，所述方法包括：对烹饪锅具内盛放的含有淀粉的待烹饪食材进行冷却处理，使得所述待烹饪食材中的抗性淀粉含量提升；对冷却处理后的所述待烹饪食材进行烹饪处理。所述装置包括冷却模块和烹饪模块。所述锅具包括加热组件、制冷组件和控制组件。

Description

一种烹饪方法及装置、锅具、存储介质
相关申请的交叉引用
本申请基于申请号为202010396704.0、申请日为2020年05月12日、申请名称为“一种烹饪方法及装置、锅具、存储介质”的中国专利申请提出，并要求该中国专利申请的优先权，该中国专利申请的全部内容在此引入本申请作为参考。
技术领域
本申请实施例涉及但不限于家用电器领域，尤其涉及一种烹饪方法及装置、锅具、存储介质。
背景技术
在人们日常生活中，富含淀粉的食材作为最普遍的主食，是人体摄取能量和糖分的主要来源。烹饪后的食材中含有一种抗性淀粉，抗性淀粉可以被结肠菌群发酵，产生能抑制有害细菌生长的短链脂肪酸，有益肠道健康。烹饪后的富含淀粉的食材中若抗性淀粉含量较高可以较好地延缓血糖的提升，从而有利于减肥，还可降低血糖波动。因此，摄入适量的抗性淀粉对人体有一定的益处，然而目前市场上的烹饪锅具及相关技术中的烹饪方法烹饪出的主食中，抗性淀粉含量较低，无法满足人们对相关有益功效的需求。
发明内容
有鉴于此，本申请实施例提供一种烹饪方法及装置、锅具、存储介质。
本申请实施例的技术方案是这样实现的：
本申请实施例提供一种烹饪方法，所述方法包括：
对烹饪锅具内盛放的含有淀粉的待烹饪食材进行冷却处理，使得所述待烹饪食材中的抗性淀粉含量提升；
对冷却处理后的所述待烹饪食材进行烹饪处理。
本申请实施例提供一种烹饪装置，包括：
冷却模块，配置为对烹饪锅具内盛放的含有淀粉的待烹饪食材进行冷却处理，使得所述待烹饪食材中的抗性淀粉含量提升；
烹饪模块，配置为对冷却处理后的所述待烹饪食材进行烹饪处理。
本申请实施例提供一种烹饪锅具，包括：
加热组件，配置为对烹饪锅具内盛放的食材进行加热实现对所述食材的烹饪处理；
制冷组件，配置为对烹饪锅具内的食材进行冷却处理；
控制组件，配置为：控制所述制冷组件对烹饪锅具内盛放的含有淀粉的待烹饪食材进行冷却处理，使得所述待烹饪食材中的抗性淀粉含量提升；控制所述加热组件对冷却处理后的所述待烹饪食材进行烹饪处理。
本申请实施例提供一种计算机可读存储介质，其上存储有计算机程序，该计算机程序被处理器执行时实现上述方法中的步骤。
本申请实施例中，对含有淀粉的待烹饪食材进行冷却处理后，生成抗性淀粉，然后对冷却处理后的待烹饪食材进行烹饪处理，这样，可以提升烹饪出的食材中抗性淀粉的含量，满足更好的控糖效果。此外，烹饪后的食材中抗性淀粉的含量提高后可以改变食材中淀粉的消化特性，延缓食材的消化速度，从而降低食材的升糖水平，改善高血糖人群主食受限的问题。
在一些实施例中，可以在烹饪锅具中设置单独用于制冷储藏待烹饪食材的储藏组件，可以预先将待烹饪食材存储至储藏组件中，在开始烹饪时再从储藏组件中获取待烹饪食材进行烹饪，这样对待烹饪食材进行制冷储藏时，无需额外占用时间，因此，可以对待烹饪食材进行较长时间的制冷处理，从而更好地促进待烹饪食材中抗性淀粉的生成，使得烹饪后的食材中抗性淀粉的含量更高。
附图说明
图1为本申请实施例提供的一种烹饪方法的实现流程示意图；
图2为本申请实施例提供的一种烹饪方法的实现流程示意图；
图3为本申请实施例提供的一种烹饪方法的实现流程示意图；
图4为本申请实施例提供的一种烹饪锅具的组成结构示意图；
图5为本申请实施例提供的一种烹饪锅具的组成结构示意图；
图6为本申请实施例提供的一种烹饪锅具的组成结构示意图；
图7A为本申请实施例提供的一种烹饪锅具的组成结构示意图；
图7B为本申请实施例提供的一种烹饪锅具的组成结构示意图；
图8A为本申请实施例提供的一种烹饪锅具的组成结构示意图；
图8B为本申请实施例提供的一种烹饪锅具的组成结构示意图；
图9为本申请实施例提供的一种烹饪装置的组成结构示意图。
具体实施方式
为了使本申请的目的、技术方案和优点更加清楚，下面结合附图和实施例对本申请的技术方案进一步详细阐述，所描述的实施例不应视为对本申请的限制，本领域普通技术人员在没有做出创造性劳动前提下所获得的所有其它实施例，都属于本申请保护的范围。
在以下的描述中，涉及到“一些实施例”，其描述了所有可能实施例的子集，但是可以理解，“一些实施例”可以是所有可能实施例的相同子集或不同子集，并且可以在不冲突的情况下相互结合。
如果申请文件中出现“第一/第二”的类似描述则增加以下的说明，在以下的描述中，所涉及的术语“第一\第二\第三”仅仅是区别类似的对象，不代表针对对象的特定排序，可以理解地，“第一\第二\第三”在允许的情况下可以互换特定的顺序或先后次序，以使这里描述的本申请实施例能够以除了在这里图示或描述的以外的顺序实施。
除非另有定义，本文所使用的所有的技术和科学术语与属于本申请的技术领域的技术人员通常理解的含义相同。本文中所使用的术语只是为了描述本申请实施例的目的，不是旨在限制本申请。
淀粉在水中加热会逐渐溶胀、开裂，最后形成均匀的糊状，称为糊化。在对富含淀粉的食材进行烹饪过程中，糊化会破坏食材中的淀粉的分子氢键。在较低的温度下，被破坏的分子氢键会再度结合，重新变成有序排列的结构，这个反应就是食材的老化回生。老化回生后的淀粉是抗性淀粉。因此，对糊化了的食材进行冷却处理可以让食材发生老化回生，从而产生抗性淀粉，提高食材中的抗性淀粉含量。食材老化回生的程度受糊化度大小的影响，糊化度越大，越容易发生老化回生。
本申请实施例提供一种烹饪方法，该方法可以由烹饪锅具执行，如图1所示，所述方法包括：
步骤S101，对烹饪锅具内盛放的含有淀粉的待烹饪食材进行冷却处理，使得所述待烹饪食材中的抗性淀粉含量提升；
这里，烹饪锅具可以包括但不限于电饭煲、电炖锅、电压力锅、电蒸汽锅、空气炸锅、电烤箱等。
含有淀粉的待烹饪食材可以是待烹饪的主食或菜肴，以淀粉为主要成分的食材被认为是富含淀粉的食材，即淀粉类食材。含有淀粉的食材中，一般包括以下几类：
1)谷类、面类食材，例如米饭、米粉、凉粉、汤圆、年糕、麦片、面包、馒头、包子、水饺皮、馄饨皮、面条、烙饼、蒸饺、玉米、蛋糕、饼干、马拉糕、凤片糕、萝卜糕、芋头糕等；
2)根茎类食材，例如马铃薯、芋头、地瓜、莲藕、南瓜等；
3)豆类食材，豌豆、绿豆、红豆等；
4)淀粉含量高的水果，香蕉、大蕉、枣、桃子等。
制冷温度越低，或者制冷时间越长，对促进抗性淀粉生成效果越好。在一些实施例中，可以采用冷藏或冷冻的方法对待烹饪食材进行冷却处理。
冷却处理是提升抗性淀粉含量的关键，对含有淀粉的待烹饪食材进行冷却处理可以使待烹饪食材中淀粉的结构发生变化而生成具备抗酶解性的抗性淀粉，从而使得待烹饪食材中的抗性淀粉含量提升。在冷却处理的过程中，抗性淀粉含量会逐渐增加。
在实施时，冷却的温度越低，或者冷却维持的时间越长，对促进抗性淀粉生成的效果越好。冷却处理完成后，抗性淀粉含量可以达到8％以上。冷却处理可以包括冷藏或冷冻处理，可以是自然冷却、制冷装置冷却、通风冷却等方式，本领域技术人员在实施时可以根据实际情况选择合适的低温实现方式，本申请实施例对此不做限定。
在一些实施例中，可以对含有淀粉的待烹饪食材进行冷却处理，使得该食材的温度低于特定的第一温度值，该第一温度值为默认制冷温度值或设定温度值。例如，可以将冷却后的食材温度控制在10摄氏度(℃，简称度)以下。这里，该第一温度值可以是用户预先设置的。在实施时，该第一温度值可以由用户通过烹饪锅具的控制面板或远程控制终端(如手机、遥控器等)设置，本申请实施例对此并不限定。例如，控制面板上设置有调节制冷温度的功能按键，当用户在操作烹饪锅具时，通过该调节制冷温度的功能按键来设置进行冷却处理时的温度。再如，用户可以在手机上调节智能温度，然后手机将该用于指示烹饪锅具制冷温度的烹饪指令发送给烹饪锅具，烹饪锅具响应该烹饪指令进入该特定模式。
步骤S102，对冷却处理后的所述待烹饪食材进行烹饪处理。
这里，烹饪处理可以保证食材中的易消化淀粉吸水糊化。烹饪处理后的食材中淀粉大部分为易消化淀粉，抗性淀粉含量相对烹饪处理前不变或略微降低。在实施时，烹饪处理可以包括但不限于蒸煮、煎炸、烧烤等处理。烹饪食材的熟度可以根据实际的食用需要而定，可以包括但不限于五分熟、七分熟、全熟等。
在一些实施例中，可以在设定的烹饪时间内，持续对所述烹饪锅具内盛放的冷却处理后的待烹饪食材进行加热。这里，所述烹饪时间可以是用户预先设置的。在实施时，烹饪时间可以由用户通过烹饪锅具的控制面板或远程控制终端设置，本申请实施例对此并不限定。
本申请实施例提供的烹饪方法，对含有淀粉的待烹饪食材进行冷却处理后，生成抗性淀粉，然后对冷却处理后的待烹饪食材进行烹饪处理，这样，可以提升烹饪出的食材中抗性淀粉的含量，满足更好的控糖效果。此外，烹饪后的食材中抗性淀粉的含量提高后可以改变食材中淀粉的消化特性，延缓食材的消化速度，从而降低食材的升糖水平，改善高血糖人群主食受限的问题。
本申请实施例提供一种烹饪方法，该方法可以由烹饪锅具执行，如图2所示，所述方法包括：
步骤S201，采用烹饪锅具的储藏组件对含有淀粉的待烹饪食材进行冷却处理，使得所述待烹饪食材中的抗性淀粉含量提升；
这里，烹饪锅具的储藏组件可以是设置用于储藏待烹饪食材的储藏腔体，可以在该储藏腔体内进行制冷处理。在实施时，本领域技术人员可以根据实际情况选择合适的方式实现该储藏组件，本申请实施例对此并不限定。在一些实施例中，可以采用带有独立制冷系统的储藏箱实现该储藏组件。
步骤S202，在开始执行烹饪操作的情况下，驱动冷却处理后的所述待烹饪食材从所述储藏组件内投入所述烹饪锅具的烹饪腔；
这里，可以由用户手动驱动冷却处理后的待烹饪食材，将该烹饪食材从储藏组件中取出后投入烹饪锅具的烹饪腔，或者利用自动传送装置以自动方式驱动待烹饪食材从储藏组件内投入烹饪锅具的烹饪腔。在实施时，本领域技术人员可以根据实际情况选择合适的驱动方式，本申请实施例对此不作限定。
烹饪腔为烹饪设备中烹饪食材的载体，例如电饭煲中的内锅、电烤箱中的烤盘等。
在一些实施例中，所述驱动冷却处理后的所述待烹饪食材从所述储藏组件内投入所述烹饪锅具的烹饪腔，可以包括：
步骤S211，通过所述烹饪锅具的食材获取组件将冷却处理后的所述待烹饪食材从所述储藏组件内取出并投入所述烹饪锅具的清洗组件；
这里，烹饪锅具的食材获取组件可以自动将待烹饪食材从储藏组件中取出，取出的待烹饪食材可以暂存在食材获取组件中，也可以由该食材获取组件投入烹饪锅具的其他合适组件中。在实施时，食材获取组件可以通过自动传送装置实现，本领域技术人员在实施时可以根据实际情况选择合适的方式实现烹饪锅具的食材获取组，本申请实施例对此并不限定。
步骤S212，利用所述清洗组件对所述待烹饪食材进行清洗处理，并将清洗处理后的所述待烹饪食材投入所述烹饪锅具的烹饪腔。
这里，烹饪锅具的清洗组件可以自动进行食材清洗，在实施时，可以参照相关技术中的自动洗菜装置、自动洗米装置等的实现方式而实施。本领域技术人员可以在实施时根据实际情况选择合适的方式实现烹饪锅具的清洗组件，本申请实施例对此并不限定。
步骤S203，对所述烹饪腔中的冷却处理后的所述待烹饪食材进行烹饪处理。
这里，步骤S203对应于前述步骤S102，在实施时可以参照步骤S102的具体实施方式而实施。
在一些实施例中，含有淀粉的待烹饪食材可以为大米，大米的质量在150克至600克之间。上述步骤S201包括：在所述储藏组件内将所述大米冷却至第一冷却温度，并维持第一冷却时长，其中，所述第一冷却温度为10℃以下，第一冷却时长超过6小时；上述步骤S203包括：按照第一烹饪时长，对冷却处理后的所述大米进行烹饪处理，使得所述大米烹饪而成的米饭中抗性淀粉含量达到第一含量比，其中，所述第一烹饪时长不超过40分钟，所述第一含量比超过8％。
在一些实施例中，第一冷却温度为4℃，第一冷却时长为24小时，第一含量比为20％。在另一些实施例中，第一冷却温度为-18℃，第一冷却时长为12小时，第一含量比为23％。
本申请实施例提供的烹饪方法，在进行烹饪前，将待烹饪食材储藏在烹饪锅具的储藏组件中，并进行制冷处理，使食材中的淀粉结构发生变化，生成更多的抗性淀粉。在进行烹饪时，直接从储藏腔体中取出待烹饪食材，将待烹饪食材清洗后进行烹饪，从而提高烹饪后的食材中的抗性淀粉含量。进一步地，结合食材获取组件和清洗组件可以实现待烹饪食材的自动获取和清洗操作，并将自动清洗后的待烹饪食材投入烹饪腔中进行烹饪，这样，可以实现自动烹饪抗性淀粉含量较高的食材，减少用户在烹饪时进行手动获取和清洗食材的操作，为用户带来更好的使用体验。此外，由于在烹饪锅具中设置了单独用于制冷储藏待烹饪食材的储藏组件，可以预先将待烹饪食材存储至储藏组件中，在开始烹饪时再从储藏组件中获取待烹饪食材进行烹饪，这样对待烹饪食材进行制冷储藏时，无需额外占用时间，因此，可以对待烹饪食材进行较长时间的制冷处理，从而更好地促进待烹饪食材中抗性淀粉的生成，使得烹饪后的食材中抗性淀粉的含量更高。
本申请实施例提供一种烹饪方法，该方法可以由烹饪锅具执行，如图3所示，所述方法包括：
步骤S301，在开始执行烹饪操作的情况下，驱动含有淀粉的待烹饪食材从烹饪锅具的储藏组件内投入所述烹饪锅具的烹饪腔；
在一些实施例中，步骤S301，所述驱动所述待烹饪食材从所述烹饪锅具的储藏组件内投入所述烹饪锅具的烹饪腔，包括：
步骤S311，通过所述烹饪锅具的食材获取组件将所述待烹饪食材从所述储藏组件内取出；步骤S312，利用所述清洗组件对所述待烹饪食材进行清洗处理，并将清洗处理后的所述待烹饪食材投入所述烹饪锅具的烹饪腔。
步骤S302，对所述烹饪腔中的待烹饪食材进行冷却处理，使得所述待烹饪食材中 的抗性淀粉含量提升；
步骤S303，对所述烹饪腔中的冷却处理后的所述待烹饪食材进行烹饪处理。
在一些实施例中，含有淀粉的待烹饪食材可以为大米，大米的质量在150克至600克之间。上述步骤S302包括：将所述烹饪腔中的大米冷却至第二冷却温度，并维持第二冷却时长，其中，所述第二冷却温度低于0℃，第二冷却时长大于2小时；上述步骤S303包括：按照第二烹饪时长，对冷却处理后的所述大米进行烹饪处理，使得所述大米烹饪而成的米饭中抗性淀粉含量达到第二含量比,其中，所述第二烹饪时长不超过40分钟，所述第二含量比超过8％。
在一些实施例中，第二冷却温度为-5℃，第二冷却时长为12小时，第二含量比为21％。在另一些实施例中，第二冷却温度为-18℃，第二冷却时长为12小时，第二含量比为23％。
本申请实施例提供的烹饪方法，采用对待烹饪食材进行冷却处理后再烹饪的方法，通过冷却处理使待烹饪食材中的淀粉结构发生变化，生成更多的抗性淀粉，从而使得烹饪后的食材中抗性淀粉的含量得到提升。进一步地，可以通过食材获取组件和清洗组件实现待烹饪食材的自动获取和清洗操作，并将自动清洗后的待烹饪食材投入烹饪腔中进行冷却处理和烹饪处理，这样，可以实现自动烹饪抗性淀粉的含量较高的食材，减少用户在烹饪时进行手动获取和清洗食材的操作，为用户带来更好的使用体验。
本申请实施例提供一种烹饪方法，该方法可以由烹饪锅具执行，所述方法包括：
步骤S401，确定执行烹饪操作的预约时长；
这里，预约时长是启动烹饪预约程序到食材烹饪结束所需要的时间，可以是用户预先设置的。在实施时，预约时长可以由用户通过烹饪锅具的控制面板设置，也可以由用户通过烹饪锅具的远程控制终端设置，本申请实施例对此并不限定。
步骤S402，在所述预约时长超过预约阈值的情况下，确定烹饪锅具进入特定模式；所述特定模式用于对所述烹饪锅具内盛放的含有淀粉的待烹饪食材进行烹饪的情况下，提高烹饪后的食材中抗性淀粉的含量；
这里，预约阈值可以是用户预先设定的值，也可以是默认的值，本领域技术人员可以根据实际情况确定合适的预约阈值。在一些实施例中，预约阈值为将所述食材烹饪至可食用所需的最少时长。
特定模式可以是烹饪锅具的可选择功能模式之一，也可以是烹饪锅具的默认工作模式。
在一些实施例中，用户可以利用烹饪锅具的控制面板或远程控制终端(如手机、遥控器等)，通过功能模式选择的方式选定该特定模式，然后烹饪锅具根据用户的选择进入该特定模式。在另一些实施例中，烹饪锅具也可以结合预约过程，自动判断是否进入所述特定模式。例如，控制面板上设置有控糖模式或减肥模式的功能按键，该功能按键作为特定模式的按键，当用户在操作烹饪锅具时，通过选择该控糖模式的功能按键来设置烹饪锅具进入该特定模式。再如，用户通过语音“开启减肥模式”，使得烹饪锅具进入该特定模式。又如，用户可以在手机上设置烹饪锅具进入该特定模式，然后手机将该用于指示烹饪锅具进入该特定模式的烹饪指令发送给烹饪锅具，烹饪锅具响应该烹饪指 令进入该特定模式。在实施时，本领域技术人员可以根据实际情况选择合适的进入特定模式的确定方式，本申请实施例对此并不限定。
步骤S403，在所述特定模式下，对所述待烹饪食材进行冷却处理，使得所述待烹饪食材中的抗性淀粉含量提升；
步骤S404，对冷却处理后的所述待烹饪食材进行烹饪处理。
这里，步骤S403至S404对应于前述步骤S101至S102，在实施时可以参照步骤S101至S102的具体实施方式而实施。
本申请实施例提供的烹饪方法，结合预约过程确定烹饪锅具是否进入特定模式，在预约时长超过预约阈值的情况下，自动进入特定模式，可以在对所述烹饪锅具内盛放的含有淀粉的待烹饪食材进行烹饪的情况下，提高烹饪后的食材中抗性淀粉的含量。这样，可以使得用户操作更加便捷，有效提升用户的使用体验。
本申请实施例提供一种烹饪方法，该方法可以由烹饪锅具执行，所述方法包括：
步骤S501，确定执行烹饪操作的预约时长；
步骤S502，在所述预约时长超过预约阈值的情况下，确定烹饪锅具进入特定模式；所述特定模式用于对所述烹饪锅具内盛放的含有淀粉的待烹饪食材进行烹饪的情况下，提高烹饪后的食材中抗性淀粉的含量；
这里，步骤S501至S502对应于前述步骤S401至S402，在实施时可以参照步骤S401至S402的具体实施方式而实施。
步骤S503，根据设置的预约时长，确定冷却处理和烹饪处理分别对应的执行时长；
这里，冷却处理的执行时长和烹饪处理的执行时长可以根据设置的预约时长而确定，在实施时，设置的预约时长可以是烹饪处理的执行时长和冷却处理的执行时长之和，这样，在预约时长确定的情况下，可以按照特定的执行时长比例，确定烹饪处理的执行时长和冷却处理的执行时长，也可以将烹饪处理和冷却处理中二者之一的执行时长设为固定时长，将所述预约时长与所述固定时长之差确定为所述二者中另一处理过程的执行时长。本领域技术人员在实施时可以根据实际情况选择合适的方式根据设置的预约时长确定烹饪处理的执行时长和冷却处理的执行时长，本申请实施例对此并不限定。
步骤S504，在所述特定模式下，按照所述冷却处理对应的执行时长，对所述待烹饪食材进行冷却处理，使得所述待烹饪食材中的抗性淀粉含量提升；
步骤S505，按照所述烹饪处理对应的执行时长，对冷却处理后的所述待烹饪食材进行烹饪处理。
这里，步骤S504至S505对应于前述步骤S403至S404，在实施时可以参照步骤S403至S404的具体实施方式而实施。
本申请实施例提供的烹饪方法，在特定模式下，对含有淀粉的待烹饪食材进行冷却处理后再进行烹饪处理，可以提高烹饪后的食材中抗性淀粉的含量，并且可以结合预约过程，根据预约时长确定冷却处理持续的时长。由于待烹饪食材进行冷却处理持续时间越长，越有利于抗性淀粉生成。这样，用户可以通过设置预约时长控制冷却处理持续的时长，进而通过不同预约时长使得烹饪后的食材中生成不同含量的抗性淀粉。
本申请实施例提供一种烹饪锅具，如图4所示，所述烹饪锅具400包括：
加热组件410，配置为对烹饪锅具内盛放的食材进行加热实现对所述食材的烹饪处理；
制冷组件420，配置为对烹饪锅具内的食材进行冷却处理；
控制组件430，配置为：控制所述制冷组件对烹饪锅具内盛放的含有淀粉的待烹饪食材进行冷却处理，使得所述待烹饪食材中的抗性淀粉含量提升；控制所述加热组件对冷却处理后的所述待烹饪食材进行烹饪处理。
在一些实施例中，所述制冷组件包括：储藏组件和驱动组件，其中：
所述储藏组件，配置为对所述待烹饪食材进行冷却处理；
所述驱动组件，配置为在开始执行烹饪操作的情况下，驱动待烹饪食材从所述储藏组件内投入所述烹饪锅具的烹饪腔；
所述加热组件，配置为对所述烹饪腔中的待烹饪食材进行烹饪处理；
所述控制组件，还配置为：控制所述烹饪锅具的储藏组件对所述待烹饪食材进行冷却处理；在开始执行烹饪操作的情况下，控制所述驱动组件驱动冷却处理后的所述待烹饪食材从所述储藏组件内投入所述烹饪锅具的烹饪腔；控制所述加热组件对所述烹饪腔中的冷却处理后的所述待烹饪食材进行烹饪处理。
在一些实施例中，所述驱动组件包括：食材获取组件和清洗组件，其中：
所述食材获取组件，配置为将冷却处理后的所述待烹饪食材从所述储藏组件内取出并投入所述烹饪锅具的清洗组件；
所述清洗组件，配置为对所述待烹饪食材进行清洗处理，并将清洗处理后的所述待烹饪食材投入所述烹饪锅具的烹饪腔；
所述控制组件，还配置为：控制所述食材获取组件将冷却处理后的所述待烹饪食材从所述储藏组件内取出并投入所述清洗组件；利用所述清洗组件对所述待烹饪食材进行清洗处理，并将清洗处理后的所述待烹饪食材投入所述烹饪锅具的烹饪腔。
本申请实施例提供一种烹饪锅具，如图5所示，所述烹饪锅具500包括：
加热组件510，配置为对烹饪锅具的烹饪腔中盛放的食材进行加热实现对所述食材的烹饪处理；
制冷组件520，配置为对所述烹饪腔中的待烹饪食材进行冷却处理；
储藏组件540，配置为储藏待烹饪食材；
驱动组件550，配置为驱动待烹饪食材从所述储藏组件内投入所述烹饪锅具的烹饪腔。
控制组件530，配置为：在开始执行烹饪操作的情况下，控制所述驱动组件驱动含有淀粉的待烹饪食材从所述烹饪锅具的储藏组件内投入所述烹饪锅具的烹饪腔；控制所述制冷组件对所述烹饪腔中的待烹饪食材进行冷却处理，使得所述待烹饪食材中的抗性淀粉含量提升；控制所述加热组件对所述烹饪腔中的冷却处理后的所述待烹饪食材进行烹饪处理；
在一些实施例中，所述驱动组件包括：食材获取组件和清洗组件，其中：
所述食材获取组件，配置为将所述待烹饪食材从所述储藏组件内取出并投入所述烹饪锅具的清洗组件；
所述清洗组件，配置为对所述待烹饪食材进行清洗处理，并将清洗处理后的所述待烹饪食材投入所述烹饪锅具的烹饪腔；
所述控制组件还配置为：控制所述食材获取组件将所述待烹饪食材从所述储藏组件内取出并投入所述清洗组件；利用所述清洗组件对所述待烹饪食材进行清洗处理，并将清洗处理后的所述待烹饪食材投入所述烹饪锅具的烹饪腔。
本申请实施例提供一种烹饪锅具，如图6所示，所述烹饪锅具600包括：
加热组件610，配置为对烹饪锅具内盛放的食材进行加热实现对所述食材的烹饪处理；
制冷组件620，配置为对烹饪锅具内的食材进行冷却处理；
控制组件630，配置为：确定执行烹饪操作的预约时长；在所述预约时长超过预约阈值的情况下，确定所述烹饪锅具进入特定模式；所述特定模式用于对所述烹饪锅具内盛放的含有淀粉的待烹饪食材进行烹饪的情况下，提高烹饪后的食材中抗性淀粉的含量；在所述特定模式下，控制所述制冷组件对所述待烹饪食材进行冷却处理，使得所述待烹饪食材中的抗性淀粉含量提升；控制所述加热组件对冷却处理后的所述待烹饪食材进行烹饪处理；
控制面板640，配置为响应烹饪操作设定预约时长。
在一些实施例中，所述控制组件，还配置为：根据设置的预约时长，确定所述冷却处理和所述烹饪处理分别对应的执行时长；按照所述冷却处理对应的执行时长，控制所述制冷组件对所述待烹饪食材进行冷却处理；按照所述烹饪处理对应的执行时长，控制所述加热组件对冷却处理后的所述待烹饪食材进行烹饪处理。
随着中国经济的不断发展，国民生活水平日益提高，国民膳食健康问题日渐凸显，不当膳食引起的高血压、糖尿病等慢性病引起消费者和社会的高度关注。从主食端入手帮助改善高血糖人群的健康问题是最基本及有效的方法，电饭煲、电压力锅作为烹饪主食的重要器具，发挥着重要的作用。若能改善主食控糖的难题，则可改善高血糖人群主食受限的难题，缓解高血糖的患病风险。
米饭中若抗性淀粉较高可以较好地延缓血糖的提升，在现有的米饭烹饪方法中，大米中原有的抗性淀粉由于吸水糊化的作用不断减少，从而使得米饭的抗性淀粉含量较少，易消化淀粉增多。
有鉴于此，本申请实施例提供一种烹饪方法，该方法可以由烹饪锅具执行，该方法包括：
步骤S701，将大米洗净；
步骤S702，将洗净后的大米进行制冷储藏；
步骤S703，将制冷储藏后的大米蒸煮至熟。
该方法中提升控糖效果的方法的关键步骤是大米制冷储藏处理，大米在洗米之后，米粒表面已经吸收部分水分，经过制冷后低温储藏处理，可以使抗性淀粉含量提升。
在实施时，当温度低于0℃，处理时间大于2小时(h)时，大米中的抗性淀粉含量至少可达到8％。对大米的制冷温度越低，或者制冷时间越长，促进抗性淀粉生成的效果越好。实现低温的方式不做限定。冷处理后大米的蒸煮时间一般不超过40分钟 (min)。
基于上述烹饪方法，本申请实施例提供一种烹饪锅具，如图7A所示，所述锅具包括：加热系统701、内锅702、制冷系统703、控制系统704、煲体结构705，其中制冷系统703可以对内锅702中的大米进行降温处理，这样，在常规饭煲基础上，可以满足对大米进行制冷的功能。
该锅具可以实现上述步骤S702中对大米进行制冷储藏的过程和步骤S703中对制冷储藏后的大米进行蒸煮的过程。实施时，烹饪流程为：制冷储藏—蒸煮。在用户需要烹饪控糖米饭的情况下，将洗净的大米放入内锅中，控制系统启动烹饪锅具的烹饪程序后，制冷系统开始工作，对锅内的大米实现制冷储藏处理，制冷结束后进入蒸煮程序，对制冷储藏后的大米进行蒸煮。
在实施时，在制冷温度为零下5摄氏度(-5℃)，制冷处理时间为12h，蒸煮时间在40min内的情况下，烹饪出的米饭中抗性淀粉含量可以达到21％。
本申请实施例提供一种烹饪锅具，如图7B所示，所述锅具包括：加热系统701、内锅702、制冷系统703、控制系统704、煲体结构705、进米系统706、进水系统707、洗米系统708、米箱709，其中制冷系统703可以对内锅702中的大米进行降温处理，这样，在常规饭煲基础上，可以满足对大米进行制冷、自动进米和洗米的功能。
该锅具可以实现上述步骤S701中将大米洗净的过程、步骤S702中对大米进行制冷储藏的过程以及步骤S603中对制冷储藏后的大米进行蒸煮的过程。实施时，烹饪流程为：进米、洗米、制冷储藏、蒸煮。在用户需要烹饪控糖米饭的情况下，控制系统启动烹饪锅具的烹饪程序后，通过进米系统自动将米箱中的大米投入洗米系统以及进水系统自动向洗米系统进水，洗米系统可以自动进行洗米，并将大米洗净后投入内锅中，此时，制冷系统开始工作，对内锅中的大米实现制冷储藏处理，制冷结束后进入蒸煮程序，对制冷储藏后的大米进行蒸煮。
在实施时，在制冷温度为-18℃，制冷处理时间为12h，蒸煮时间在40min内的情况下，烹饪出的米饭中抗性淀粉含量可以达到23％。
需要说明的是，在实施时，上述加热系统可以作为烹饪锅具中的加热组件实现；上述制冷系统可以作为烹饪锅具中的制冷组件实现；上述控制系统可以作为烹饪锅具中的控制组件实现；上述进米系统、进水系统和进米系统可以共同作为烹饪锅具的驱动组件实现，其中，进米系统可以作为驱动组件的食材获取组件实现，洗米系统可以单独或者与进水系统一起作为驱动组件的清洗组件实现；上述米箱可以作为烹饪锅具中的储藏组件实现。
本申请实施例提供的烹饪方法，采用对大米进行降温冷藏或冷冻的方法，使大米淀粉结构发生变化，生成更多的抗性淀粉，从而在大米蒸煮后，抗性淀粉的含量得到提升，进而改变米饭中淀粉的消化特性，延缓米饭的消化速度，以满足更好的控糖效果，降低米饭的升糖水平，使得烹饪出的米饭具有平稳血糖、减肥瘦身等效果。进一步地，结合进米系统、进水系统和洗米系统可以实现自动洗米，并将自动清洗后的大米投入内锅中进行制冷储藏和蒸煮，这样，可以实现自动烹饪抗性淀粉的含量较高的米饭，减少用户在烹饪时进行手动洗米的操作，为用户带来更好的使用体验。
本申请实施例提供一种烹饪方法，该方法可以由烹饪锅具执行，该方法包括：
步骤S801，对大米进行制冷储藏；
步骤S802，将制冷储藏后的大米洗净；
步骤S803，将洗净后的大米蒸煮至熟。
该方法中提升控糖效果的方法的关键步骤是大米制冷储藏处理，包括冷藏和冷冻处理。大米在进入内锅烹饪之前，在单独的储藏腔体中经过低温处理，可以使抗性淀粉含量提升。
在实施时，在温度低于10℃，处理时间超过6h的情况下，大米中的抗性淀粉含量提升，提升后的抗性淀粉含量可以超过8％。对大米的制冷温度越低，或者制冷时间越长，促进抗性淀粉生成的效果越好。实现低温方式不做限定。制冷处理后大米的蒸煮时间一般不超过40min。
基于上述烹饪方法，本申请实施例提供一种烹饪锅具，如图8A所示，所述锅具包括：米箱801、制冷系统802、加热系统803、内锅804、控制系统805、煲体结构806，其中，米箱801可以对大米进行储藏，独立的制冷系统802对米箱801中的大米进行降温处理。这样，在常规饭煲基础上，可以满足大米储藏过程中的制冷功能。
该锅具可以实现上述步骤S801中对大米进行制冷储藏的过程和步骤S803中对洗净后的大米进行蒸煮的过程。实施时，烹饪流程为：制冷储藏—蒸煮。在用户需要烹饪控糖米饭的情况下，从米箱中取经制冷储藏后的大米放入内锅中进行烹饪。
在实施时，在制冷温度为4℃，制冷储藏时间为24h，蒸煮时间在40min内的情况下，烹饪出的米饭中抗性淀粉含量可以达到20％。
本申请实施例提供一种烹饪锅具，如图8B所示，所述锅具包括：米箱801、制冷系统802、加热系统803、内锅804、控制系统805、煲体结构806、进米系统807、进水系统808、洗米系统809，其中，米箱801可以对大米进行储藏，独立的制冷系统802对米箱801中的大米进行降温处理。这样，在常规饭煲基础上，可以满足大米储藏中的制冷功能、烹饪时的自动进米和洗米功能。
该锅具可以实现上述步骤S801中对大米进行制冷储藏的过程、步骤S802中将大米洗净的过程以及步骤S803中对洗净后的大米进行蒸煮的过程。实施时，烹饪流程为：制冷储藏、进米、洗米、蒸煮。在用户需要烹饪控糖米饭的情况下，控制系统启动烹饪锅具的烹饪程序后，通过进米系统自动将米箱中进行制冷储藏后的大米投入洗米系统以及进水系统自动向洗米系统进水，洗米系统可以自动进行洗米，并将大米洗净后投入内锅中，此时，加热系统开始对洗净后的大米进行蒸煮。
在实施时，在制冷温度为-18℃，制冷储藏时间为12h，蒸煮时间在40min内的情况下，烹饪出的米饭中抗性淀粉含量可以达到23％。
需要说明的是，在实施时，上述加热系统可以作为烹饪锅具中的加热组件实现，上述制冷系统可以作为烹饪锅具中的制冷组件实现，上述控制系统可以作为烹饪锅具中的控制组件实现，上述进米系统可以作为烹饪锅具中的食材获取组件实现，上述洗米系统可以单独或者与上述进水系统一起作为烹饪锅具中的清洗组件实现，上述米箱可以作为烹饪锅具中的储藏组件实现。
本申请实施例提供的烹饪方法，在进行烹饪前，将大米储藏在单独的储藏腔体中，并进行制冷处理，使大米淀粉结构发生变化，生成更多的抗性淀粉。在进行烹饪时，直接从储藏腔体中取出大米，将大米清洗后进行蒸煮，从而提高烹饪后的米饭中的抗性淀粉含量。进一步地，结合进米系统、进水系统和洗米系统可以实现自动从米箱中取米后进行洗米的操作，并将自动清洗后的大米投入内锅中进行蒸煮，这样，可以实现自动烹饪抗性淀粉含量较高的米饭，减少用户在烹饪时进行手动取米和洗米的操作，为用户带来更好的使用体验。此外，由于在烹饪锅具中设置了单独用于制冷储藏大米的储藏腔体，可以预先将大米存储至储藏腔体中，在开始烹饪时再从储藏腔体中取米进行蒸煮，这样对大米进行制冷储藏时，无需额外占用时间，因此，可以对大米进行较长时间的制冷处理，从而更好地促进大米中抗性淀粉的生成，使得烹饪后的米饭中抗性淀粉的含量更高。
基于前述的实施例，本申请实施例提供一种烹饪装置，该装置包括所包括的各单元、以及各单元所包括的各模块，可以通过烹饪锅具中的处理器来实现；当然也可通过具体的逻辑电路实现；在实施的过程中，处理器可以为中央处理器(CPU)、微处理器(MPU)、数字信号处理器(DSP)或现场可编程门阵列(FPGA)等。
图9为本申请实施例烹饪装置的组成结构示意图，如图9所示，所述装置900包括冷却模块910和烹饪模块920，其中：
所述冷却模块910，配置为对烹饪锅具内盛放的含有淀粉的待烹饪食材进行冷却处理，使得所述待烹饪食材中的抗性淀粉含量提升；
所述烹饪模块920，配置为对冷却处理后的所述待烹饪食材进行烹饪处理。
在一些实施例中，所述冷却处理包括冷藏处理或冷冻处理。
在一些实施例中，所述冷却模块包括：第一冷却储藏子模块和第一传送子模块；其中，所述第一冷却储藏子模块，配置为采用所述烹饪锅具的储藏组件对所述待烹饪食材进行冷却处理；所述第一传送子模块，配置为在开始执行烹饪操作的情况下，驱动冷却处理后的所述待烹饪食材从所述储藏组件内投入所述烹饪锅具的内。所述烹饪模块还配置为对所述烹饪腔中的冷却处理后的所述待烹饪食材进行烹饪处理。
在一些实施例中，所述第一传送子模块包括：第一传送单元和第二传送单元；其中，所述第一传送单元配置为通过所述烹饪锅具的食材获取组件将冷却处理后的所述待烹饪食材从所述储藏组件内取出并投入所述烹饪锅具的清洗组件；所述第二传送单元配置为利用所述清洗组件对所述待烹饪食材进行清洗处理，并将清洗处理后的所述待烹饪食材投入所述烹饪锅具的烹饪腔。
在一些实施例中，所述含有淀粉的待烹饪食材为大米，所述大米的质量在150克至600克之间；所述第一冷却储藏子模块还配置为：在所述储藏组件内将所述大米冷却至第一冷却温度，并维持第一冷却时长；其中，所述第一冷却温度为10℃以下，第一冷却时长超过6小时；所述烹饪模块还配置为按照第一烹饪时长，对冷却处理后的所述大米进行烹饪处理，使得所述大米烹饪而成的米饭中抗性淀粉含量达到第一含量比；其中，所述第一烹饪时长不超过40分钟，所述第一含量比超过8％。
在一些实施例中，所述第一冷却温度为4℃，第一冷却时长为24小时，第一含量比为20％；或者，所述第一冷却温度为-18℃，第一冷却时长为12小时，第一含量比为23％。
在一些实施例中，所述冷却模块包括：第二传送子模块和第二冷却储藏子模块；其中，所述第二传送子模块配置为在开始执行烹饪操作的情况下，驱动所述待烹饪食材从所述烹饪锅具的储藏组件内投入所述烹饪锅具的烹饪腔；所述第二冷却储藏子模块配置为对所述烹饪腔中的待烹饪食材进行冷却处理。所述烹饪模块还配置为对所述烹饪腔中的冷却处理后的所述待烹饪食材进行烹饪处理。
在一些实施例中，所述第二传送子模块包括：第三传送单元和第四传送单元；其中，所述第三传送单元配置为通过所述烹饪锅具的食材获取组件将所述待烹饪食材从所述储藏组件内取出并投入所述烹饪锅具的清洗组件；所述第四传送单元配置为利用所述清洗组件对所述待烹饪食材进行清洗处理，并将清洗处理后的所述待烹饪食材投入所述烹饪锅具的烹饪腔。
在一些实施例中，所述含有淀粉的待烹饪食材为大米，所述大米的质量在150克至600克之间；所述第二冷却储藏子模块还配置为将所述烹饪腔中的大米冷却至第二冷却温度，并维持第二冷却时长；其中，所述第二冷却温度低于0℃，第二冷却时长大于2小时；所述烹饪模块还配置为按照第二烹饪时长，对冷却处理后的所述大米进行烹饪处理，使得所述大米烹饪而成的米饭中抗性淀粉含量达到第二含量比；其中，所述第二烹饪时长不超过40分钟，所述第二含量比超过8％。
在一些实施例中，所述第二冷却温度为-5℃，第二冷却时长为12小时，第二含量比为21％；或者，所述第二冷却温度为-18℃，第二冷却时长为12小时，第二含量比为23％。
在一些实施例中，所述装置还包括：第一确定模块，配置为确定执行烹饪操作的预约时长；第二确定模块，配置为：在所述预约时长超过预约阈值的情况下，确定所述烹饪锅具进入特定模式；所述特定模式用于对所述烹饪锅具内盛放的含有淀粉的待烹饪食材进行烹饪的情况下，提高烹饪后的食材中抗性淀粉的含量。所述冷却模块还配置为在所述特定模式下，对所述待烹饪食材进行冷却处理。
在一些实施例中，所述装置还包括：第三确定模块，配置为根据设置的预约时长，确定所述冷却处理和所述烹饪处理分别对应的执行时长。所述冷却模块还配置为按照所述冷却处理对应的执行时长，对所述待烹饪食材进行冷却处理；所述烹饪模块还配置为按照所述烹饪处理对应的执行时长，对冷却处理后的所述待烹饪食材进行烹饪处理。
以上装置实施例的描述，与上述方法实施例的描述是类似的，具有同方法实施例相似的有益效果。对于本申请装置实施例中未披露的技术细节，请参照本申请方法实施例的描述而理解。
需要说明的是，本申请实施例中，如果以软件功能模块的形式实现上述的烹饪方法，并作为独立的产品销售或使用时，也可以存储在一个计算机可读取存储介质中。基于这样的理解，本申请实施例的技术方案本质上或者说对相关技术做出贡献的部分可以以软件产品的形式体现出来，该计算机软件产品存储在一个存储介质中，包括若干指令用以使得一台烹饪锅具(可以是电饭煲、电炖锅或者电压力锅等)执行本申请各个实施例所述方法的全部或部分。而前述的存储介质包括：U盘、移动硬盘、只读存储器(Read Only Memory，ROM)、磁碟或者光盘等各种可以存储程序代码的介质。这样，本申请实施例 不限制于任何特定的硬件和软件结合。
本申请实施例提供一种计算机可读存储介质，其上存储有计算机程序，该计算机程序被处理器执行时实现上述方法实施例中的步骤。计算机可读存储介质可以是易失性的也可以是非易失性的。
这里需要指出的是：以上存储介质实施例的描述，与上述方法实施例的描述是类似的，具有同方法实施例相似的有益效果。对于本申请存储介质实施例中未披露的技术细节，请参照本申请方法实施例的描述而理解。
应理解，说明书通篇中提到的“一个实施例”或“一实施例”意味着与实施例有关的特定特征、结构或特性包括在本申请的至少一个实施例中。因此，在整个说明书各处出现的“在一个实施例中”或“在一实施例中”未必一定指相同的实施例。此外，这些特定的特征、结构或特性可以任意适合的方式结合在一个或多个实施例中。应理解，在本申请的各种实施例中，上述各过程的序号的大小并不意味着执行顺序的先后，各过程的执行顺序应以其功能和内在逻辑确定，而不应对本申请实施例的实施过程构成任何限定。上述本申请实施例序号仅仅为了描述，不代表实施例的优劣。
需要说明的是，在本文中，术语“包括”、“包含”或者其任何其他变体意在涵盖非排他性的包含，从而使得包括一系列要素的过程、方法、物品或者装置不仅包括那些要素，而且还包括没有明确列出的其他要素，或者是还包括为这种过程、方法、物品或者装置所固有的要素。在没有更多限制的情况下，由语句“包括一个……”限定的要素，并不排除在包括该要素的过程、方法、物品或者装置中还存在另外的相同要素。
在本申请所提供的几个实施例中，应该理解到，所揭露的设备和方法，可以通过其它的方式实现。以上所描述的设备实施例仅仅是示意性的，例如，所述单元的划分，仅仅为一种逻辑功能划分，实际实现时可以有另外的划分方式，如：多个单元或组件可以结合，或可以集成到另一个系统，或一些特征可以忽略，或不执行。另外，所显示或讨论的各组成部分相互之间的耦合、或直接耦合、或通信连接可以是通过一些接口，设备或单元的间接耦合或通信连接，可以是电性的、机械的或其它形式的。
上述作为分离部件说明的单元可以是、或也可以不是物理上分开的，作为单元显示的部件可以是、或也可以不是物理单元；既可以位于一个地方，也可以分布到多个网络单元上；可以根据实际的需要选择其中的部分或全部单元来实现本实施例方案的目的。
另外，在本申请各实施例中的各功能单元可以全部集成在一个处理单元中，也可以是各单元分别单独作为一个单元，也可以两个或两个以上单元集成在一个单元中；上述集成的单元既可以采用硬件的形式实现，也可以采用硬件加软件功能单元的形式实现。
本领域普通技术人员可以理解：实现上述方法实施例的全部或部分步骤可以通过程序指令相关的硬件来完成，前述的程序可以存储于计算机可读取存储介质中，该程序在执行时，执行包括上述方法实施例的步骤；而前述的存储介质包括：移动存储设备、只读存储器(Read Only Memory，ROM)、磁碟或者光盘等各种可以存储程序代码的介质。
或者，本申请上述集成的单元如果以软件功能模块的形式实现并作为独立的产品销售或使用时，也可以存储在一个计算机可读取存储介质中。基于这样的理解，本申请实施例的技术方案本质上或者说对相关技术做出贡献的部分可以以软件产品的形式体现 出来，该计算机软件产品存储在一个存储介质中，包括若干指令用以使得一台烹饪锅具(可以是电饭煲、电炖锅、或者电压力锅等)执行本申请各个实施例所述方法的全部或部分。而前述的存储介质包括：移动存储设备、ROM、磁碟或者光盘等各种可以存储程序代码的介质。
以上所述，仅为本申请的实施方式，但本申请的保护范围并不局限于此，任何熟悉本技术领域的技术人员在本申请揭露的技术范围内，可轻易想到变化或替换，都应涵盖在本申请的保护范围之内。因此，本申请的保护范围应以所述权利要求的保护范围为准。
工业实用性
本申请实施例公开了一种烹饪方法及装置、锅具、存储介质，其中，所述方法包括：对烹饪锅具内盛放的含有淀粉的待烹饪食材进行冷却处理，使得所述待烹饪食材中的抗性淀粉含量提升；对冷却处理后的所述待烹饪食材进行烹饪处理。根据本申请实施例提供的烹饪方法对含有淀粉的待烹饪食材进行烹饪，可以提升烹饪出的食材中抗性淀粉的含量，满足更好的控糖效果。

Claims (29)

  1. 一种烹饪方法，所述方法包括：
    对烹饪锅具内盛放的含有淀粉的待烹饪食材进行冷却处理，使得所述待烹饪食材中的抗性淀粉含量提升；
    对冷却处理后的所述待烹饪食材进行烹饪处理。
  2. 根据权利要求1所述的方法，其中，所述对烹饪锅具内盛放的含有淀粉的待烹饪食材进行冷却处理，包括：
    采用所述烹饪锅具的储藏组件对所述待烹饪食材进行冷却处理；
    在开始执行烹饪操作的情况下，驱动冷却处理后的所述待烹饪食材从所述储藏组件内投入所述烹饪锅具的烹饪腔；
    所述对冷却处理后的所述待烹饪食材进行烹饪处理，包括：
    对所述烹饪腔中的冷却处理后的所述待烹饪食材进行烹饪处理。
  3. 根据权利要求2所述的方法，其中，所述驱动冷却处理后的所述待烹饪食材从所述储藏组件内投入所述烹饪锅具的烹饪腔，包括：
    通过所述烹饪锅具的食材获取组件，将冷却处理后的所述待烹饪食材从所述储藏组件内取出并投入所述烹饪锅具的清洗组件；
    利用所述清洗组件对所述待烹饪食材进行清洗处理，并将清洗处理后的所述待烹饪食材投入所述烹饪锅具的烹饪腔。
  4. 根据权利要求2或3所述的方法，其中，所述含有淀粉的待烹饪食材为大米，所述大米的质量在150克至600克之间；
    所述采用所述烹饪锅具的储藏组件对所述待烹饪食材进行冷却处理，包括：在所述储藏组件内将所述大米冷却至第一冷却温度，并维持第一冷却时长；其中，所述第一冷却温度为10℃以下，第一冷却时长超过6小时；
    所述对冷却处理后的所述待烹饪食材进行烹饪处理，包括：按照第一烹饪时长，对冷却处理后的所述大米进行烹饪处理，使得所述大米烹饪而成的米饭中抗性淀粉含量达到第一含量比；其中，所述第一烹饪时长不超过40分钟，所述第一含量比超过8％。
  5. 根据权利要求4所述的方法，其中，
    所述第一冷却温度为4℃，第一冷却时长为24小时，第一含量比为20％；
    或者，所述第一冷却温度为-18℃，第一冷却时长为12小时，第一含量比为23％。
  6. 根据权利要求1所述的方法，其中，所述对烹饪锅具内盛放的含有淀粉的待烹饪食材进行冷却处理，包括：
    在开始执行烹饪操作的情况下，驱动所述待烹饪食材从所述烹饪锅具的储藏组件内投入所述烹饪锅具的烹饪腔；
    对所述烹饪腔中的待烹饪食材进行冷却处理；
    所述对冷却处理后的所述待烹饪食材进行烹饪处理，包括：对所述烹饪腔中的冷却处理后的所述待烹饪食材进行烹饪处理。
  7. 根据权利要求6所述的方法，其中，所述驱动所述待烹饪食材从所述烹饪锅具 的储藏组件内投入所述烹饪锅具的烹饪腔，包括：
    通过所述烹饪锅具的食材获取组件，将所述待烹饪食材从所述储藏组件内取出并投入所述烹饪锅具的清洗组件；
    利用所述清洗组件对所述待烹饪食材进行清洗处理，并将清洗处理后的所述待烹饪食材投入所述烹饪锅具的烹饪腔。
  8. 根据权利要求6或7所述的方法，其中，所述含有淀粉的待烹饪食材为大米，所述大米的质量在150克至600克之间；
    所述对所述烹饪腔中的待烹饪食材进行冷却处理，包括：将所述烹饪腔中的大米冷却至第二冷却温度，并维持第二冷却时长；其中，所述第二冷却温度低于0℃，第二冷却时长大于2小时；
    所述对冷却处理后的所述待烹饪食材进行烹饪处理，包括：按照第二烹饪时长，对冷却处理后的所述大米进行烹饪处理，使得所述大米烹饪而成的米饭中抗性淀粉含量达到第二含量比；其中，所述第二烹饪时长不超过40分钟，所述第二含量比超过8％。
  9. 根据权利要求8所述的方法，其中，
    所述第二冷却温度为-5℃，第二冷却时长为12小时，第二含量比为21％；
    或者，所述第二冷却温度为-18℃，第二冷却时长为12小时，第二含量比为23％。
  10. 根据权利要求1所述的方法，其中，所述方法还包括：
    确定执行烹饪操作的预约时长；
    在所述预约时长超过预约阈值的情况下，确定所述烹饪锅具进入特定模式；所述特定模式用于对所述烹饪锅具内盛放的含有淀粉的待烹饪食材进行烹饪的情况下，提高烹饪后的食材中抗性淀粉的含量；
    所述对烹饪锅具内盛放的含有淀粉的待烹饪食材进行冷却处理，包括：在所述特定模式下，对所述待烹饪食材进行冷却处理。
  11. 根据权利要求10所述的方法，其中，所述方法还包括：
    根据设置的预约时长，确定所述冷却处理和所述烹饪处理分别对应的执行时长；
    所述对所述待烹饪食材进行冷却处理，包括：按照所述冷却处理对应的执行时长，对所述待烹饪食材进行冷却处理；
    所述对冷却处理后的所述待烹饪食材进行烹饪处理，包括：按照所述烹饪处理对应的执行时长，对冷却处理后的所述待烹饪食材进行烹饪处理。
  12. 一种烹饪装置，包括：
    冷却模块，配置为对烹饪锅具内盛放的含有淀粉的待烹饪食材进行冷却处理，使得所述待烹饪食材中的抗性淀粉含量提升；
    烹饪模块，配置为对冷却处理后的所述待烹饪食材进行烹饪处理。
  13. 根据权利要求12所述的烹饪装置，其中，所述冷却模块包括：第一冷却储藏子模块和第一传送子模块；其中，所述第一冷却储藏子模块，配置为采用所述烹饪锅具的储藏组件对所述待烹饪食材进行冷却处理；所述第一传送子模块，配置为在开始执行烹饪操作的情况下，驱动冷却处理后的所述待烹饪食材从所述储藏组件内投入所述烹饪锅具的内；所述烹饪模块还配置为对所述烹饪腔中的冷却处理后的所述待烹饪食材进行烹饪处理。
  14. 根据权利要求13所述的烹饪装置，其中，所述第一传送子模块包括：第一传送单元和第二传送单元；其中，所述第一传送单元配置为通过所述烹饪锅具的食材获取组件将冷却处理后的所述待烹饪食材从所述储藏组件内取出并投入所述烹饪锅具的清洗组件；所述第二传送单元配置为利用所述清洗组件对所述待烹饪食材进行清洗处理，并将清洗处理后的所述待烹饪食材投入所述烹饪锅具的烹饪腔。
  15. 根据权利要求13或14所述的烹饪装置，其中，所述含有淀粉的待烹饪食材为大米，所述大米的质量在150克至600克之间；所述第一冷却储藏子模块还配置为：在所述储藏组件内将所述大米冷却至第一冷却温度，并维持第一冷却时长；其中，所述第一冷却温度为10℃以下，第一冷却时长超过6小时；所述烹饪模块还配置为按照第一烹饪时长，对冷却处理后的所述大米进行烹饪处理，使得所述大米烹饪而成的米饭中抗性淀粉含量达到第一含量比；其中，所述第一烹饪时长不超过40分钟，所述第一含量比超过8％。
  16. 根据权利要求15所述的烹饪装置，其中，所述第一冷却温度为4℃，第一冷却时长为24小时，第一含量比为20％；或者，所述第一冷却温度为-18℃，第一冷却时长为12小时，第一含量比为23％。
  17. 根据权利要求12所述的烹饪装置，其中，所述冷却模块包括：第二传送子模块和第二冷却储藏子模块；其中，所述第二传送子模块配置为在开始执行烹饪操作的情况下，驱动所述待烹饪食材从所述烹饪锅具的储藏组件内投入所述烹饪锅具的烹饪腔；所述第二冷却储藏子模块配置为对所述烹饪腔中的待烹饪食材进行冷却处理；所述烹饪模块还配置为对所述烹饪腔中的冷却处理后的所述待烹饪食材进行烹饪处理。
  18. 根据权利要求13所述的烹饪装置，其中，所述第二传送子模块包括：第三传送单元和第四传送单元；其中，所述第三传送单元配置为通过所述烹饪锅具的食材获取组件将所述待烹饪食材从所述储藏组件内取出并投入所述烹饪锅具的清洗组件；所述第四传送单元配置为利用所述清洗组件对所述待烹饪食材进行清洗处理，并将清洗处理后的所述待烹饪食材投入所述烹饪锅具的烹饪腔。
  19. 根据权利要求17或18所述的烹饪装置，其中，所述含有淀粉的待烹饪食材为大米，所述大米的质量在150克至600克之间；所述第二冷却储藏子模块还配置为将所述烹饪腔中的大米冷却至第二冷却温度，并维持第二冷却时长；其中，所述第二冷却温度低于0℃，第二冷却时长大于2小时；所述烹饪模块还配置为按照第二烹饪时长，对冷却处理后的所述大米进行烹饪处理，使得所述大米烹饪而成的米饭中抗性淀粉含量达到第二含量比；其中，所述第二烹饪时长不超过40分钟，所述第二含量比超过8％。
  20. 根据权利要求19所述的烹饪装置，其中，所述第二冷却温度为-5℃，第二冷却时长为12小时，第二含量比为21％；或者，所述第二冷却温度为-18℃，第二冷却时长为12小时，第二含量比为23％。
  21. 根据权利要求12所述的烹饪装置，其中，所述装置还包括：第一确定模块，配置为确定执行烹饪操作的预约时长；第二确定模块，配置为：在所述预约时长超过预约阈值的情况下，确定所述烹饪锅具进入特定模式；所述特定模式用于对所述烹饪锅具内盛放的含有淀粉的待烹饪食材进行烹饪的情况下，提高烹饪后的食材中抗性淀粉的含量；所述冷却模块还配置为在所述特定模式下，对所述待烹饪食材进行冷却处理。
  22. 根据权利要求21所述的烹饪装置，其中，所述装置还包括：第三确定模块，配置为根据设置的预约时长，确定所述冷却处理和所述烹饪处理分别对应的执行时长；所述冷却模块还配置为按照所述冷却处理对应的执行时长，对所述待烹饪食材进行冷却处理；所述烹饪模块还配置为按照所述烹饪处理对应的执行时长，对冷却处理后的所述待烹饪食材进行烹饪处理。
  23. 一种烹饪锅具，包括：
    加热组件，配置为对烹饪锅具内盛放的食材进行加热，实现对所述食材的烹饪处理；
    制冷组件，配置为对烹饪锅具内的食材进行冷却处理；
    控制组件，配置为：控制所述制冷组件对烹饪锅具内盛放的含有淀粉的待烹饪食材进行冷却处理，使得所述待烹饪食材中的抗性淀粉含量提升；控制所述加热组件对冷却处理后的所述待烹饪食材进行烹饪处理。
  24. 根据权利要求23所述的锅具，其中，所述制冷组件包括：储藏组件和驱动组件；其中，
    所述储藏组件，配置为对所述待烹饪食材进行冷却处理；
    所述驱动组件，配置为在开始执行烹饪操作的情况下，驱动待烹饪食材从所述储藏组件内投入所述烹饪锅具的烹饪腔；
    所述加热组件，还配置为对所述烹饪腔中的待烹饪食材进行烹饪处理；
    所述控制组件，还配置为：控制所述烹饪锅具的储藏组件对所述待烹饪食材进行冷却处理；在开始执行烹饪操作的情况下，控制所述驱动组件驱动冷却处理后的所述待烹饪食材从所述储藏组件内投入所述烹饪锅具的烹饪腔；控制所述加热组件对所述烹饪腔中的冷却处理后的所述待烹饪食材进行烹饪处理。
  25. 根据权利要求24所述的锅具，其中，所述驱动组件包括：食材获取组件和清洗组件；其中，
    所述食材获取组件，配置为将冷却处理后的所述待烹饪食材从所述储藏组件内取出并投入所述烹饪锅具的清洗组件；
    所述清洗组件，配置为对所述待烹饪食材进行清洗处理，并将清洗处理后的所述待烹饪食材投入所述烹饪锅具的烹饪腔；
    所述控制组件，还配置为：控制所述食材获取组件将冷却处理后的所述待烹饪食材从所述储藏组件内取出并投入所述清洗组件；利用所述清洗组件对所述待烹饪食材进行清洗处理，并将清洗处理后的所述待烹饪食材投入所述烹饪锅具的烹饪腔。
  26. 根据权利要求23所述的锅具，其中，所述烹饪锅具还包括：储藏组件和驱动组件；其中，
    所述储藏组件，配置为储藏所述待烹饪食材；
    所述驱动组件，配置为驱动待烹饪食材从所述储藏组件内投入所述烹饪锅具的烹饪腔；
    所述制冷组件，还配置为对所述烹饪腔中的待烹饪食材进行冷却处理；
    所述加热组件，还配置为对所述烹饪腔中的待烹饪食材进行烹饪处理；
    所述控制组件，还配置为：在开始执行烹饪操作的情况下，控制所述驱动组件驱 动所述待烹饪食材从所述烹饪锅具的储藏组件内投入所述烹饪锅具的烹饪腔；控制所述制冷组件对所述烹饪腔中的待烹饪食材进行冷却处理；控制所述加热组件对所述烹饪腔中的冷却处理后的所述待烹饪食材进行烹饪处理。
  27. 根据权利要求26所述的锅具，其中，所述驱动组件还包括：食材获取组件和清洗组件；其中：
    所述食材获取组件，配置为将所述待烹饪食材从所述储藏组件内取出并投入所述烹饪锅具的清洗组件；
    所述清洗组件，配置为对所述待烹饪食材进行清洗处理，并将清洗处理后的所述待烹饪食材投入所述烹饪锅具的烹饪腔；
    所述控制组件还配置为：控制所述食材获取组件将所述待烹饪食材从所述储藏组件内取出并投入所述清洗组件；利用所述清洗组件对所述待烹饪食材进行清洗处理，并将清洗处理后的所述待烹饪食材投入所述烹饪锅具的烹饪腔。
  28. 根据权利要求23所述的锅具，其中，所述烹饪锅具还包括：
    控制面板，配置为响应烹饪操作设定预约时长；
    所述控制组件，还配置为：确定执行烹饪操作的预约时长；在所述预约时长超过预约阈值的情况下，确定所述烹饪锅具进入特定模式；所述特定模式用于对所述烹饪锅具内盛放的含有淀粉的待烹饪食材进行烹饪的情况下，提高烹饪后的食材中抗性淀粉的含量；在所述特定模式下，控制所述制冷组件对所述待烹饪食材进行冷却处理。
  29. 一种计算机可读存储介质，其上存储有计算机程序，该计算机程序被处理器执行时实现权利要求1至11任一项所述方法中的步骤。
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