Rice cooking method of electric cooker

Abstract

The embodiment of the invention discloses a rice cooking method of an electric rice cooker, which comprises the following steps: a cooking stage: controlling a heating device to heat to enable food materials in the electric rice cooker to absorb water, increasing the heating power after the food materials absorb water to heat the food materials to boil, and reducing the heating power to flush after the food materials are heated to boil to reduce the water content of the food materials, and stopping heating and braising the rice; a starch solidification stage: reducing the temperature of the cooked rice to a preset temperature by adopting one or more cooling modes through one or more times of cooling, so as to enable starch in the cooked rice to form resistant starch; and a softening and warming stage: heating the cooled rice to increase the content of the resistant starch, and softening and warming the rice with the resistant starch. Through the scheme of the embodiment, the content ofresistant starch in common rice is increased, so that the rising rate of postprandial blood sugar of a human body is reduced, and the nutrition and taste of the rice are guaranteed.

Description

technical field [0001] This article relates to cooking equipment control technology, especially a rice cooking method for an electric rice cooker. Background technique [0002] With the development of society, changes in living standards and lifestyles, the incidence of diabetes among Chinese residents has risen rapidly, and is getting younger and younger. The incidence of diabetes in my country has exceeded 11%, and a large part of the population is pre-diabetic, and the problem of diabetes is very serious. [0003] According to the difficulty of digestion, starch in food can be divided into resistant starch, slow digesting starch and fast digesting starch. Resistant starch refers to starch that cannot be digested in the human small intestine, but can be fermented or partially fermented in the colon. The higher the proportion of resistant starch, the slower the food starch is digested by the body, and the lower the glycemic index. Therefore, intake of foods high in resis...

AI Technical Summary

Problems solved by technology

However, in fact, the sugar and starch filtered out in rice soup are very limited

In addition, the low-sugar rice made by this principle is loose, wet and soft, with large moisture deviation, uneven rice, poor taste, and protein, B vitamins, phosphorus, potassium, iron, selenium and other minerals in the rice. It will be lost into the rice soup, and the nutritional value of rice is low

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