蒸烤炸一体机炸功能提升研究  

Research on the improvement of the air-frying function in combi steam ovens

作　　者：姜欣 俞晓文 李阿敏 余颖 罗玲莉 林宜虹 黄倩 JIANG Xin;YU Xiaowen;LI Amin;YU Ying;LUO Lingli;LIN Yihong;HUANG Qian(Hangzhou Robam Appliances Co.,Ltd.,Hangzhou 311100)

机构地区：[1]老板电器股份有限公司,浙江杭州311100

出　　处：《家电科技》2025年第1期76-81,共6页Journal of Appliance Science & Technology

摘　　要：为解决用户反馈空气炸烹饪食物口感不脆、与油炸差异大的问题,改善蒸烤炸一体机空气炸功能,提升其口感效果和营养性能。通过研究油炸薯条的酥脆度,并作为目标酥脆度;研究不同风机转速、蒸汽添加、不同食材对酥脆度的影响,提升蒸烤炸一体机炸制性能;另外,研究了添加蒸汽的空气炸对于肉类食物在提升脱脂效果和肉质嫩度的优势。最终得到既可提升感官品质又有健康优势的蒸烤炸一体机炸功能,为用户带来更佳的口感和更健康的烹饪体验。To address customers’feedback regarding the lack of crispiness in food cooked with air-frying function of the combi steam oven and the significant difference compared to deep-fried food,the air-frying function is improved to enhance its taste and nutritional performance.By studying the crispness of deepfried French fries as the target crispness;researching the effects of different fan speeds,steam addition,and the crispness of different ingredients on the airfrying performance;additionally,researching the advantages of steam-added air-frying for meat in enhancing fat removal and meat tenderness.Ultimately,an air-frying function for combi steam ovens can be achieved that not only improves sensory quality but also has health benefits,bringing users a better taste and healthier cooking experience.

关 键 词：炸功能 蒸汽添加 薯条 肉类 酥脆度 脱脂 

分 类 号：TM925.5[电气工程—电力电子与电力传动] TS201.1[轻工技术与工程—食品科学]