蒸烤箱蒸制发糕烹饪模型研究

Research on the cooking model of steamed sponge cakes in steam oven

为改善用户使用蒸烤箱烹饪过程中食材的大小和份量多样化带来的烹饪效果不佳的问题,以米发糕为例,研究蒸烤箱蒸制发糕的烹饪模型。通过试验研究得到不同大小、份量的米发糕达到相同的烹饪终点时所需烹饪时间的规律,并采用SPSS软件进行线性回归分析,且经过验证试验,得到适用于不同大小、份量的发糕等中式面点的烹饪模型,为厨电产品的智能化烹饪提供解决方案,同时为消费者带来更加智能的烹饪体验。

In order to improve the problem of poor cooking effect caused by the various sizes and amounts of ingredients in the cooking process of users using the steam oven,taking steamed sponge cakes as the example,the cooking model of which are steamed by the steam oven is studied.Through experimental research,the regularity of cooking time required for steamed sponge cakes of different sizes and amounts to reach the same cooking end point was obtained,and SPSS software was used for linear regression analysis.And after verification experiments,the cooking model suitable for Chinese pastries such as steamed sponge cakes of different sizes and amounts has been obtained,which provides solutions for intelligent cooking of kitchen appliances.