中式烹饪应用灶具一键爆炒功能效果对比

Comparison on the Effect of Cooktop’s “One Click to Stir-frying” Function in Chinese Cooking Appliances

摘要:

该研究旨在探究灶具一键爆炒功能对中式烹饪效果的影响，选择不同肉类和胡萝卜作为研究对象，利用华帝JZT-i10509H灶具进行不同模式的烹饪实验。实验分别研究了一键爆炒功能在不同烹饪时长下对温度、水分含量、脱脂率、质构特性、挥发性风味物质及感官评价的影响。结果显示，烹饪牛肉时，使用一键爆炒功能能够在较短时间内使牛肉达到更高的温度（如加工40 s时较对照组提高20.1 ℃），减少热加工损失，保持较高的水分含量（60.16%~72.34%，而对照组为57.46%~68.00%）和较好的质构特性（包括硬度、弹性和咀嚼性），产生更多有助于风味的挥发性物质（如醛类、呋喃类和脂类），显著提升牛肉的感官评分；烹饪五花肉时，一键爆炒模式能提升肉品的脱脂率（如加工40 s时较对照组提高5.78%）；烹饪胡萝卜时，使用一键爆炒功能可在短时间内将其熟制并保持其脆嫩口感，同时有效防止胡萝卜素的进一步损失。综上所述，一键爆炒功能可以显著提升中式烹饪效果，对智能灶具的开发与应用具有重要参考价值。

Abstract:

The effect of “One Click to Stir-frying” function of cooktop on the cooking of Chinese cuisine was investigated in this study. Different kinds of meat and carrots were selected as the research objects. Cooking experiments were carried out by using the different cooking modes of Huadi JZT-i10509H cooktop, to investigate how the “One Click to Stir-frying” function with different cooking durations affected the temperature, moisture content, degreasing rate, texture characteristics, volatile flavor compounds, and sensory evaluation. The results showed that when beef was subjected to the cooking, the “One Click to Stir-frying” function made a higher beef temperature achieved in a shorter time, along with reduced heat processing loss (e.g. an increase of 20.1 ℃ compared with the control group after 40 s of cooking), a higher moisture content (60.16%~72.34%) as compared with the control group (57.46%~68.00%), better textural characteristics (including hardness, elasticity and chewability), more flavor-beneficial volatile substances (such as aldehydes, furans and lipids), and significantly imrpoved sensory score. When pork belly was subjected to the cooking, the “One Click to Stir-frying” function enabled an increased degreasing rate of meat (e.g. was an increase of 5.78% compared with the control group after 40s of cooking). When carrots were subjected to the cooking, the “One Click to Stir-frying” function allowed them to be cooked within a short time while maintaining a crisp texture and preventing further loss of carotene. In conclusion, the “One Click to Stir-frying” function can significantly enhance the outcome of Chinese cooking, which has an important reference value for the development and application of smart cooking appliances.