蒸制对不同种类食材感官品质的影响

doi:10.19784/j.cnki.issn1672-0172.2021.01.002

摘要/Abstract

摘要： 蒸制是利用高温的水蒸汽对食材进行熟化的一种烹饪方式,食材的感官品质如颜色和质地等的变化,是蒸制烹饪前后最显著的特征,也是厨房家电产品研究开发人员最关心的品质之一。为了明确蒸制对食材感官品质的影响,加深厨电技术人员对蒸箱类产品应用的了解,通过总结中外文献,研究了不同种类食材的颜色和质地在蒸制过程中变化的作用因素、原理和特点。综述表明,蒸制对蔬菜、畜禽肉以及水产类等食材色泽和质地的影响,呈现特征的种间差异,可为蒸箱的蒸制温度和时间等作用模式的设置提供借鉴。

关键词: 蒸制, 食材, 颜色, 质地

Abstract: Steaming is a cooking method that utilizes high-temperature water vapor to heat ingredients. The changes of sensory qualities of ingredients, such as the color and texture, are the most significant characteristics before and after cooking, and also one of the most concerned qualities of researchers and developers of kitchen appliances. In order to figure out the influence of steaming on the sensory quality of ingredients and to promote the understanding of kitchen appliances technicians on the application of steam oven products, the factors, principles and characters of the changes of color and texture of different kinds of ingredients in the process of steaming were studied by summarizing domestic and foreign literatures. The review showed that the effects of steaming on the color and texture of vegetables, livestock and poultry meat and aquatic products showed characteristic differences among species, which provided a reference for the setting of steaming temperature and time in the steam oven.

Key words: Steaming, Ingredients, Color, Texture

中图分类号:

TS201.1

尹利昂, 张雨露, 于新洋, 唐念行. 蒸制对不同种类食材感官品质的影响[J]. 家电科技, 2021, 0(1): 20-24.

YIN Li’ang, ZHANG Yulu, YU Xinyang, TANG Nianhang. Effect of steaming on sensory quality of different kinds of ingredients[J]. Journal of Appliance Science & Technology, 2021, 0(1): 20-24.

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