摘要
研究以鸡翅、茄子和薯条为研究对象,采用质构分析与感官评价的方法,并结合烹饪损失和加工过程温度数据,考察烤箱热辐射(上下加热模式)、热对流(背部加热+循环模式)、热辐射+热对流(顶部加热+循环模式)三种不同传热机制对食物品质的影响。结果表明,上下模式(热辐射)为烤鸡翅和烤茄子的最优烹饪模式,对鸡翅和茄子的质量保留程度较高,上下模式较3D模式(热对流)烤鸡翅时在食材口感上提升6.51%,上下模式较热风模式烤茄子时在食材口感上提升6.79%;而3D模式为烤薯条的最优烹饪模式,较上下模式在食材口感上提升31.96%,上下模式在烤薯条时内部升温速率较为缓慢,热风模式升温速率最快,而快速升温能带来薯条外皮较为酥脆的口感。
In this study,chicken wings,eggplants and French fries were taken as the research objects to investigate the effects of three different cooking modes(Conventional Oven,Fan Forced and Intensive Bake)on food quality.The methods of texture analysis and sensory evaluation were used,treated with temperature test and cooking loss data during processing.The results show that the Conventional Oven mode(heat radiation)is the optimal cooking mode for chicken wings and eggplant,and the quality retention of chicken wings and eggplant cooked by this mode is higher than that cooked by other modes.Compared with the Fan Forced mode(thermal convection),the Conventional Oven mode improves the taste of the chicken wings by 6.51%;the Conventional Oven mode improves the taste of the eggplants by 6.79%compared with the Intensive Bake mode.The Fan Forced mode is the best cooking mode for roasted French fries,which improves the taste of the ingredients by 31.96%compared with the Conventional Oven mode.The inside heating rate is relatively slow when the Conventional Oven mode was used to bake fries,and the Intensive Bake mode has the fastest heating rate,while the rapid heating can bring the crispy taste of the fries.
作者
李海龙
汪春节
陈丹慧
石磊
熊明洲
LI Hailong;WANG Chunjie;CHEN Danhui;SHI Lei;XIONG Mingzhou(Gree Electric Appliances,Inc.of Zhuhai Co.,Ltd.,Zhuhai 519070)
出处
《家电科技》
2022年第S01期35-40,共6页
Journal of Appliance Science & Technology
关键词
烤箱
传热机制
食物适配性
质构特性
感官评分
Oven
Heat-transfer mechanism
Food suitability
Texture properties
Sensory score
