蒸汽辅助烤制技术在肉类烹饪中的应用  

Application of Steam-assisted Roasting in the Quality of Meat Products

作　　者：冯瑞红 包玉龙 王勇 陈东坡 周鹏[1] FENG Rui-hong;BAO Yu-long;WANG Yong;CHEN Dong-po;ZHOU Peng(State Key Laboratory of Food Science and Technology,Jiangnan University,Wuxi 214122,China;Hangzhou Robam Appliances Co.,Ltd.,Hangzhou 311100,China)

机构地区：[1]江南大学食品科学与技术国家重点实验室,江苏无锡214122 [2]杭州老板电器股份有限公司,浙江杭州311100

出　　处：《食品工业科技》2020年第8期347-352,359,共7页Science and Technology of Food Industry

基　　金：中国博士后科学基金(2019M651707)。

摘　　要：随着蒸烤箱的快速发展,蒸汽辅助烤制技术被广泛应用在肉类食材加工中。蒸汽在高温烤箱中的引入改变了腔体中的传热状态,对食物质构特性产生复杂的影响,降低了烤肉的外观接受度,但具有减油减盐和减少有害物质产生的功能,可以提高肉品的健康性及安全性。因此,本文针对蒸汽辅助烤制的传热特性、对畜禽肉食用品质的影响以及蛋白氧化和杂环胺的生成等方面进行了详细的阐述。蒸汽辅助烤制作为一种新型加热技术,将对家庭烹饪和食品工业的发展产生重要作用。With the rapid development of steam ovens,steam-assisted roasting technology is widely used in meat processing.The introduction of steam into high temperature oven changes the heat transfer within the oven,which has a complex effect on the texture of food.While steam reduces the acceptance of meat due to the lack of typical appearance of roasted meat,it has the function of reducing oil and salt in meat products,and inhibits the generation of harmful substances during roasting.Therefore,the influence of steam-assisted roasting technology on the heat transfer properties,eating quality of meat,protein oxidation,and the generation of heterocyclic amines are thoroughly reviewed in this paper.As a new heating technology,steam-assisted roasting would play an important role in the development of home cooking and food industry.

关 键 词：蒸汽辅助烤制 肉 食用品质 杂环胺 蛋白氧化 

分 类 号：TS201.1[轻工技术与工程—食品科学]