CN111990894A - Method for controlling nutrition loss of cooked food and steaming and baking oven - Google Patents
Method for controlling nutrition loss of cooked food and steaming and baking oven Download PDFInfo
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- CN111990894A CN111990894A CN202010879733.2A CN202010879733A CN111990894A CN 111990894 A CN111990894 A CN 111990894A CN 202010879733 A CN202010879733 A CN 202010879733A CN 111990894 A CN111990894 A CN 111990894A
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- A—HUMAN NECESSITIES
- A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
- A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
- A47J36/00—Parts, details or accessories of cooking-vessels
- A47J36/32—Time-controlled igniting mechanisms or alarm devices
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- A—HUMAN NECESSITIES
- A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
- A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
- A47J27/00—Cooking-vessels
- A47J27/04—Cooking-vessels for cooking food in steam; Devices for extracting fruit juice by means of steam ; Vacuum cooking vessels
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- A—HUMAN NECESSITIES
- A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
- A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
- A47J37/00—Baking; Roasting; Grilling; Frying
- A47J37/06—Roasters; Grills; Sandwich grills
- A47J37/0623—Small-size cooking ovens, i.e. defining an at least partially closed cooking cavity
- A47J37/0629—Small-size cooking ovens, i.e. defining an at least partially closed cooking cavity with electric heating elements
-
- A—HUMAN NECESSITIES
- A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
- A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
- A47J27/00—Cooking-vessels
- A47J27/04—Cooking-vessels for cooking food in steam; Devices for extracting fruit juice by means of steam ; Vacuum cooking vessels
- A47J2027/043—Cooking-vessels for cooking food in steam; Devices for extracting fruit juice by means of steam ; Vacuum cooking vessels for cooking food in steam
Abstract
The invention discloses a method for controlling nutrition loss of cooked food and a steaming and baking oven. The steam oven comprises a steam generator and a heating pipe, the steam oven is provided with a steam intervention control unit, the steam intervention control unit is set to control the steam generator to work in different time periods, and the steam duty ratio of each time period is different. By applying the technical scheme of the invention, the nutrition loss of the cooked food is controlled by setting different steam duty ratios in different time periods, so that the nutrient loss of the food in the cooking process is greatly reduced, the nutrient substances in the food are retained to the maximum extent, and more nutritious food is provided for users.
Description
Technical Field
The invention relates to the technical field of household appliances, in particular to a method for controlling nutrition loss of cooked food and a steaming and baking oven.
Background
The traditional single roasting mode has adverse effects of poor tenderness of food materials, generation of harmful substances, loss of nutrient substances and the like, and the addition of steam can effectively reduce the adverse effects.
The introduction of steam into the high-temperature oven changes the heat transfer state in the cavity, can improve the health and safety of food, and can effectively reduce the loss of nutrients.
However, current steamers still suffer from major losses of nutrients, such as vitamin C, that are subject to loss. Vitamin C, also known as ascorbic acid, is widely present in fresh fruits and green plants, is a small molecular organic compound essential for maintaining normal vital activities of the body, and participates in vivo redox reactions; as a coenzyme of proline hydrogenase, it is involved in the formation of intercellular substance. In addition, vitamin C can maintain the activity of mercaptoenzyme and the reduction state of glutathione, and has detoxification function; can promote the absorption of iron, and is beneficial to the hematopoiesis function; it also promotes the formation of collagen, which surrounds cancer cells to exhibit anticancer effects, so that people who eat fresh fruits and vegetables frequently do not easily get cancer. Therefore, it is necessary to control the loss of these easily lost nutrients.
Disclosure of Invention
The invention aims to provide a method for controlling nutrition loss of cooked food and a steaming oven, and aims to solve the technical problem that in the prior art, the nutrition loss of the food is serious in the cooking process by using the steaming oven.
To achieve the above objects, according to one aspect of the present invention, there is provided a steaming oven for controlling nutrition loss of cooked food. The steam oven comprises a steam generator and a heating pipe, the steam oven is provided with a steam intervention control unit, the steam intervention control unit is set to control the steam generator to work in different time periods, and the steam duty ratio of each time period is different.
Further, the steam intervention control unit is arranged to control the steam generator to operate for a first period of time, during which the steam generator operates at a first steam duty cycle, and for a second period of time, during which the steam generator operates at a second steam duty cycle.
Further, the heating pipe is set to be heated at a first preset temperature in a first time period, and when the temperature in the steaming and baking oven reaches a second preset temperature, the first time period is ended and enters a second time period; the heating pipe is set to heat at the first preset temperature for a second time period until the preset time of the second time period is finished.
Further, different second preset temperatures and second time periods are set according to different foods.
Furthermore, the steam generating amount of the steam generator is 0.26 g-0.52 g/min/L of the volume of the steaming oven.
Further, the first steam duty cycle is 5: 55-15: 45, a first step of; the second steam duty cycle is 20: 10-30: 0.
further, when the nutrition refers to vitamin C in food, the first preset temperature is 180-200 ℃, the second preset temperature is 75-95 ℃, and the preset time of the second time period is 15-25 min, preferably 20 min.
According to another aspect of the invention, a method of controlling nutrient loss in cooked food is provided. The method includes setting different steam duty cycles within the cooker at different time periods to control cooking food nutrient loss.
Further, the time for cooking the food is set to a first time period and a second time period, the steam duty ratio in the cooker at the first time period is a first steam duty ratio, and the steam duty ratio in the cooker at the second time period is a second steam duty ratio.
Further, the cooking device is provided with a heating pipe, the heating pipe is heated at a first preset temperature in a first time period, and when the temperature in the cooking device reaches a second preset temperature, the first time period is ended and enters a second time period; and heating the pipe at the first preset temperature in the second time period until the preset time of the second time period is finished.
Further, different second preset temperatures and second time periods are set according to different foods.
Further, the first steam duty cycle is 5: 55-15: 45, a first step of; the second steam duty cycle is 20: 10-30: 0.
further, when the nutrition refers to vitamin C in food, the first preset temperature is 180-200 ℃, the second preset temperature is 75-95 ℃, and the preset time of the second time period is 15-25 min, preferably 20 min.
By applying the technical scheme of the invention, the nutrition loss of the cooked food is controlled by setting different steam duty ratios in different time periods, so that the nutrient loss of the food in the cooking process is greatly reduced, the nutrient substances in the food are retained to the maximum extent, and more nutritious food is provided for users.
Drawings
The accompanying drawings, which are incorporated in and constitute a part of this application, illustrate embodiments of the invention and, together with the description, serve to explain the invention and not to limit the invention. In the drawings:
fig. 1 shows a schematic flow diagram of a method for controlling nutrient loss in cooked food according to an embodiment of the invention.
Detailed Description
It should be noted that the embodiments and features of the embodiments in the present application may be combined with each other without conflict. The present invention will be described in detail below with reference to the embodiments with reference to the attached drawings.
Aiming at the technical problem of serious loss of food nutrients in the cooking process by using a steaming oven in the prior art, the invention provides the following technical scheme.
According to an exemplary embodiment of the present invention, a steamer for controlling nutrient loss in cooked food is provided. The steam oven comprises a steam generator and a heating pipe, the steam oven is provided with a steam intervention control unit, the steam intervention control unit is set to control the steam generator to work in different time periods, and the steam duty ratio of each time period is different.
By applying the technical scheme of the invention, the nutrition loss of the cooked food is controlled by setting different steam duty ratios in different time periods, so that the nutrient loss of the food in the cooking process is greatly reduced, the nutrient substances in the food are retained to the maximum extent, and more nutritious food is provided for users.
In an exemplary embodiment of the invention, the steam intervention control unit is arranged to control the steam generator to operate for a first period of time, during which the steam generator is operated with a first steam duty cycle, and for a second period of time, during which the steam generator is operated with a second steam duty cycle. The method is carried out in two time periods, so that the nutrient loss can be effectively controlled, and the setting is convenient. In a specific embodiment of the present invention, the control between the two periods of time may be configured such that the heating pipe is configured to heat at a first preset temperature during a first period of time, and when the temperature in the steaming oven reaches a second preset temperature, the first period of time ends to enter the second period of time; the heating tube is arranged to heat at the first preset temperature for a second period of time until the predetermined time for the second period of time is over, thereby ensuring a better retention of nutrients.
Since the easily-lost nutritional ingredients have certain differences due to different foods, in order to better control the loss of the easily-lost nutritional ingredients, different second preset temperatures and second time periods are preferably set according to different foods.
In one embodiment of the invention, the steam generation amount of the steam generator is 0.26 g-0.52 g/min/L of the volume of the steam oven, and the first steam duty ratio is 5: 55-15: 45, a first step of; the second steam duty cycle is 20: 10-30: 0; when the nutrition refers to vitamin C in food, the first preset temperature is 180-200 ℃, the second preset temperature (namely the temperature at which the food is subjected to thermal denaturation) is 75-95 ℃, and the preset time (the total cooking time of the food) in the second time period is 15-25 min, preferably 20 min. This can be done to destroy as little vitamin C as possible in the food.
According to an exemplary embodiment of the present invention, a method for controlling nutrient loss in cooked food is provided. The method includes setting different steam duty cycles within the cooker at different time periods to control cooking food nutrient loss. By applying the technical scheme of the invention, the nutrition loss of the cooked food is controlled by setting different steam duty ratios in different time periods, so that the nutrient loss of the food in the cooking process is greatly reduced, the nutrient substances in the food are retained to the maximum extent, and more nutritious food is provided for users.
In an exemplary embodiment of the present invention, the time to cook the food is set to a first time period in which the steam duty in the cooker is a first steam duty (equivalent to the steam generator operating at the first steam duty for the first time period) and a second time period in which the steam duty in the cooker is a second steam duty (equivalent to the steam generator operating at the second steam duty for the second time period). The method is carried out in two time periods, so that the nutrient loss can be effectively controlled, and the setting is convenient. In a specific embodiment of the present invention, the heating is performed at a first preset temperature for a first time period, and when the temperature in the cooker reaches a second preset temperature, the first time period ends and enters a second time period; heating is performed at the first preset temperature for a second period of time until the predetermined time for the second period of time is over.
Since the easily-lost nutritional ingredients have certain differences due to different foods, in order to better control the loss of the easily-lost nutritional ingredients, different second preset temperatures and second time periods are preferably set according to different foods.
In an embodiment of the invention, the first steam duty cycle is 5: 55-15: 45, a first step of; the second steam duty cycle is 20: 10-30: 0; when the nutrition refers to vitamin C in food, the first preset temperature is 180-200 ℃, the second preset temperature is 75-95 ℃, and the preset time of the second time period is 15-25 min, preferably 20 min. This can be done to destroy as little vitamin C as possible in the food.
The green pepper is a raw material which is rich in vitamin C, so the green pepper has wide application in a cooking process.
The following examples are provided to further illustrate the advantageous effects of the present invention.
Example 1
1. Determination of vitamin C (Vc) content of sample:
the green pepper sample W ═ 80g was taken, 40mL of 1% hydrochloric acid was added, and the green pepper sample was homogenized, transferred to a 250mL volumetric flask (Vt1) for constant volume, and shaken up. Centrifuging at 10000r for 15min to obtain clear extractive solution; the extract solution (Vs — 0.2 mL) was taken and put into a 10mL volumetric flask (Vt2) containing 0.4mL of 10% hydrochloric acid, and then diluted to the mark with distilled water and shaken up. The extinction value was measured at 243nm using distilled water as a blank, and the ascorbic acid content was calculated by looking up a standard curve. Each set of samples was run in parallel 4 times.
The Vc content is specifically calculated as follows:
the concentration (X) of vitamin C is calculated according to the formula (1)
In formula (1): y is the extinction value of the standard ascorbic acid solution measured at 243 nm.
The vitamin C content of the sample was calculated according to formula (2):
in formula (2): x is the concentration of ascorbic acid (μ g/mL) as determined from a standard curve;
vt1 is the first volumetric volume/mL of the sample;
vt2 is the second constant volume/mL of the sample;
w is the weight of the green pepper sample/mu g;
vs is the volume/mL of drug solution aspirated when the extinction value was measured.
The vitamin C retention during cooking is calculated according to formula (3):
in formula (3): m 1: sample mass before storage, g;
m 2: sample mass after storage, g;
VC1: vitamin C content,%, of the samples before storage;
VC2: store upVitamin C content,%, of the post-storage samples.
2. By lowering VCLost process optimization
For steam, temperature and time respectively VCThe influence of retention rate is tested to obtain the steam, temperature and time to green pepper VCThe parameters with the best retention rate are respectively that the duty ratio of one section of steam is 10: 50, duty cycle of secondary steam 25: 5, the time is 20min, and the temperature is 195 ℃.
TABLE 1 Experimental factors and level settings table
For green pepper V by interaction of three key points of steam, temperature and timeC9 groups of baking conditions are designed totally under the influence of retention rate, and green pepper V under different conditions is measuredCThe contents and retention rates, and the baking conditions and retention rates of the respective groups are shown in Table 2.
TABLE 2 baking conditions and Retention
Note: ki represents the sum of the test results when the level number is i.
R represents the worst, i.e., the largest K minus the smallest K value, where K values are calculated to select the best level combination (i.e., the best experimental condition) and R values are calculated to exclude the order of significance of the factors.
Visual analysis: by comparing the range of each factor, the factor sequence influencing vitamin C is two-stage steam flow > one-stage steam flow > time > temperature, and the optimal extraction condition is A2B1C2D1(A represents the first stage steam amount, B represents the second stage steam amount, C represents the second stage steam amountD represents temperature, the numerical value at the lower right corner represents sequence number), the optimal process condition of the steaming and baking oven is determined to be A by combining the factors of economic cost, food cooking degree and the like2B1C1D1I.e. the first stage steam duty cycle is 10: 50, second stage steam duty cycle of 20: 10, the cooking time is 15min, the green pepper vitamin C retention rate is highest at the temperature of 180 ℃, the loss of food material nutrients is least, the vitamin C retention rate reaches 87.5 percent through verification, and compared with single roasting, the vitamin C retention rate is improved by 17.9 percent through intervention of steam.
TABLE 3 analysis of variance of optimization results
a.R Fang (0.933 (adjusting R Fang (0.755))
Analysis of variance: it can be seen that of the factors influencing the vitamin C content of the green pepper, the influence of the secondary steam on the vitamin C content is obvious (p)<0.05), other factors have no significant influence, which indicates that the influence of the secondary steam on the green pepper vitamin C is great in the cooking process, and the secondary steam on food V should be more concerned in the cooking processCThe influence of (c).
From the above description, it can be seen that the above-described embodiments of the present invention achieve the following technical effects: .
The above description is only a preferred embodiment of the present invention and is not intended to limit the present invention, and various modifications and changes may be made by those skilled in the art. Any modification, equivalent replacement, or improvement made within the spirit and principle of the present invention should be included in the protection scope of the present invention.
Claims (13)
1. The utility model provides a control culinary art food nutrition loses steam oven, includes steam generator and heating pipe, its characterized in that, steam oven has steam and intervenes the control unit, steam intervenes the control unit and sets up to control steam generator branch time quantum work, and each time quantum steam duty cycle is different.
2. The steaming oven of claim 1, wherein the steam intervention control unit is configured to control the steam generator to operate for a first period of time when the steam generator is operating at a first steam duty cycle and for a second period of time when the steam generator is operating at a second steam duty cycle.
3. The steaming oven of claim 2, wherein the heating tube is configured to heat at a first predetermined temperature for the first time period, and the first time period ends into a second time period when the temperature within the steaming oven reaches a second predetermined temperature; the heating pipe is set to be heated at the first preset temperature in the second time period until the preset time of the second time period is finished.
4. The steaming oven of claim 3, wherein the second preset temperature and the second time period are set differently according to different foods.
5. The steaming oven of claim 2, wherein the steam generator generates steam in an amount of 0.26g to 0.52g/min/L of volume of the steaming oven.
6. The steaming oven of claim 2, wherein the first steam duty cycle is 5: 55-15: 45, a first step of; the second steam duty cycle is 20: 10-30: 0.
7. the steaming oven according to claim 3, wherein when the nutrient is vitamin C in food, the first preset temperature is 180-200 ℃, the second preset temperature is 75-95 ℃, and the predetermined time of the second time period is 15-25 min, preferably 20 min.
8. A method of controlling nutrient loss in cooked food comprising setting different steam duty cycles in a cooker for different periods of time to control nutrient loss in the cooked food.
9. The method of claim 8, wherein the time to cook the food is set to a first time period when the steam duty within the cooker is a first steam duty and a second time period when the steam duty within the cooker is a second steam duty.
10. The method of claim 9, wherein the cooker is provided with a heating tube that heats at a first preset temperature during the first time period, the first time period ending into a second time period when the temperature within the cooker reaches a second preset temperature; and heating the heating pipe at the first preset temperature in the second time period until the preset time of the second time period is finished.
11. The method of claim 10, wherein the second preset temperature and the second time period are set differently according to different foods.
12. The method of claim 10, wherein the first steam duty cycle is 5: 55-15: 45, a first step of; the second steam duty cycle is 20: 10-30: 0.
13. the method according to claim 10, wherein when the nutrient is vitamin C in food, the first predetermined temperature is 180-200 ℃, the second predetermined temperature is 75-95 ℃, and the predetermined time of the second time period is 15-25 min, preferably 20 min.
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Cited By (1)
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| CN114271674A (en) * | 2022-01-19 | 2022-04-05 | 杭州老板电器股份有限公司 | Method for steaming braised pig knuckle with brown sauce in steam box and braised pig knuckle with brown sauce |
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| CN111990894B (en) | 2022-04-08 |
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