CN113310712A - Steam generation capacity testing method and steam cooking equipment - Google Patents
Steam generation capacity testing method and steam cooking equipment Download PDFInfo
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- CN113310712A CN113310712A CN202010123396.4A CN202010123396A CN113310712A CN 113310712 A CN113310712 A CN 113310712A CN 202010123396 A CN202010123396 A CN 202010123396A CN 113310712 A CN113310712 A CN 113310712A
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- 238000012360 testing method Methods 0.000 title claims abstract description 62
- 238000010411 cooking Methods 0.000 title claims abstract description 21
- 239000000523 sample Substances 0.000 claims abstract description 47
- 239000013074 reference sample Substances 0.000 claims abstract description 27
- 238000000034 method Methods 0.000 claims abstract description 25
- 241001573881 Corolla Species 0.000 claims abstract description 12
- 238000010025 steaming Methods 0.000 claims description 68
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 32
- 235000011299 Brassica oleracea var botrytis Nutrition 0.000 claims description 15
- 235000017647 Brassica oleracea var italica Nutrition 0.000 claims description 15
- 240000003259 Brassica oleracea var. botrytis Species 0.000 claims description 15
- 238000002474 experimental method Methods 0.000 claims description 12
- 238000001816 cooling Methods 0.000 claims description 9
- 238000010438 heat treatment Methods 0.000 claims description 7
- 238000012216 screening Methods 0.000 claims description 5
- 230000001953 sensory effect Effects 0.000 abstract description 5
- 230000007547 defect Effects 0.000 abstract description 3
- 235000013305 food Nutrition 0.000 description 4
- 239000000463 material Substances 0.000 description 4
- 238000005259 measurement Methods 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
- 238000003672 processing method Methods 0.000 description 2
- 238000010998 test method Methods 0.000 description 2
- 230000000007 visual effect Effects 0.000 description 2
- 230000002159 abnormal effect Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 230000000052 comparative effect Effects 0.000 description 1
- 238000001514 detection method Methods 0.000 description 1
- 238000010586 diagram Methods 0.000 description 1
- 238000011156 evaluation Methods 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 238000011010 flushing procedure Methods 0.000 description 1
- 238000007542 hardness measurement Methods 0.000 description 1
- 235000004280 healthy diet Nutrition 0.000 description 1
- 230000035515 penetration Effects 0.000 description 1
- 239000002699 waste material Substances 0.000 description 1
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- G—PHYSICS
- G01—MEASURING; TESTING
- G01M—TESTING STATIC OR DYNAMIC BALANCE OF MACHINES OR STRUCTURES; TESTING OF STRUCTURES OR APPARATUS, NOT OTHERWISE PROVIDED FOR
- G01M99/00—Subject matter not provided for in other groups of this subclass
- G01M99/002—Thermal testing
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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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- G—PHYSICS
- G01—MEASURING; TESTING
- G01M—TESTING STATIC OR DYNAMIC BALANCE OF MACHINES OR STRUCTURES; TESTING OF STRUCTURES OR APPARATUS, NOT OTHERWISE PROVIDED FOR
- G01M99/00—Subject matter not provided for in other groups of this subclass
- G01M99/005—Testing of complete machines, e.g. washing-machines or mobile phones
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- G—PHYSICS
- G01—MEASURING; TESTING
- G01N—INVESTIGATING OR ANALYSING MATERIALS BY DETERMINING THEIR CHEMICAL OR PHYSICAL PROPERTIES
- G01N21/00—Investigating or analysing materials by the use of optical means, i.e. using sub-millimetre waves, infrared, visible or ultraviolet light
- G01N21/17—Systems in which incident light is modified in accordance with the properties of the material investigated
- G01N21/25—Colour; Spectral properties, i.e. comparison of effect of material on the light at two or more different wavelengths or wavelength bands
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- G—PHYSICS
- G01—MEASURING; TESTING
- G01N—INVESTIGATING OR ANALYSING MATERIALS BY DETERMINING THEIR CHEMICAL OR PHYSICAL PROPERTIES
- G01N3/00—Investigating strength properties of solid materials by application of mechanical stress
- G01N3/40—Investigating hardness or rebound hardness
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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
- 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
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Abstract
The invention discloses a method for testing steam generation capacity and steam cooking equipment, belonging to the technical field of cooking tests, wherein the method for testing the steam generation capacity comprises the following steps: obtaining a reference sample and a test sample, measuring the hardness H1 of the flower diameter center of the reference sample by using a texture analyzer, and measuring the color of the central point of the crown of the reference sample by using a colorimeter (L1, a1 and b 1); measuring the hardness H2 of the flower diameter center of the test sample by using a texture analyzer; if the difference between H1 and H2 is within the set hardness range, measuring the color of the central point of the corolla of the test sample by using a colorimeter (L2, a2, b 2); and obtaining the absolute value delta a of the difference value between a1 and a2, and evaluating the steam generation capacity of the device to be tested according to the size of the delta a. The steam cooking equipment adopts the steam generation capacity testing method to test, and the steam generation capacity is accurately evaluated by matching the texture analyzer with the color difference meter, so that the defects of low efficiency and easy fatigue of manual sensory judgment are overcome.
Description
Technical Field
The invention relates to the technical field of cooking tests, in particular to a method for testing steam generation capacity and steam cooking equipment.
Background
The cooking mode of steaming can better keep the nutrition and the original taste and flavor of the food materials. With the pursuit of people for the concept of nutrition and healthy diet, the demand for steam cooking appliances, such as steam boxes, ovens and other kitchen appliances, is obviously improved.
Steam supply capability is one of the important indicators for performance evaluation in steam cooking appliances. In the prior art, steam cooking appliances are detected by heating broccoli for a certain period of time by steam and observing the difference in color and maturity to determine the steam supply capacity. Wherein, the color is judged by adopting color card comparison, namely, the color card value corresponding to the color of the broccoli is found out by naked eyes; the maturity is determined by pinching the stem of the small flower to determine the maturity of the food material (broccoli). The color judgment and the maturity judgment are sensory judgment, the subjectivity is too strong, the repeatability is relatively poor, and the error of the test result is larger.
Disclosure of Invention
The invention aims to provide a method for testing steam generating capacity and steam cooking equipment, and aims to solve the technical problems that in the prior art, when steam supply capacity of a steam cooking appliance is tested, sensory judgment is mainly adopted, subjectivity is too high, repeatability is relatively poor, and error of a test result is large.
As the conception, the technical scheme adopted by the invention is as follows:
a method of testing steam generation capacity, comprising:
screening florets of the broccoli according to set parameters to obtain a plurality of groups of florets samples;
steaming the first group of florets according to a first set condition to obtain a reference sample, measuring the hardness H1 of the diameter center of the flower of the reference sample by using a texture analyzer, and measuring the color of the central point of the crown of the reference sample by using a color difference meter (L1, a1, b 1);
steaming the second group of floret samples by using a device to be tested according to a second set condition to obtain test samples, and measuring the hardness H2 of the flower diameter center of the test samples by using a texture analyzer;
if the difference between H1 and H2 is within the set hardness range, measuring the color of the central point of the corolla of the test sample by using a colorimeter (L2, a2, b 2);
and obtaining the absolute value delta a of the difference value between a1 and a2, and evaluating the steam generation capacity of the device to be tested according to the size of the delta a.
Wherein, according to a first set condition, the steaming is carried out on the first group of floret samples, and the method comprises the following steps:
selecting a steamer according to a first parameter, adding water with a set mass into the steamer, and heating with a cover by using maximum power;
when the water in the steamer starts to boil, putting the first group of floret samples into the steamer;
steaming the small pattern products by using the maximum power for a first set time length, and finishing steaming;
and cooling the first temperature range for a second set time to obtain a reference sample.
Wherein the first parameter comprises: the heating power is 1500-1900W, the outer diameter of the steamer is 210-230 mm, and the diameter of the cooking area is 180-220 mm.
The first set time is 3-5 min, the first temperature range is 20-25 ℃, and the second set time is 15 min.
Wherein, adopt the device to be tested to steam the second group floret sample according to the second settlement condition, include:
adding water into the device to be tested to the maximum water level, wherein the water temperature is in a second temperature range;
putting the second group of floret samples into a device to be tested, adjusting the temperature to the highest allowable temperature, starting a steaming function, and steaming for a preset steaming duration;
and cooling the second set time within the first temperature range to obtain a test sample.
And performing a pre-experiment to obtain a preset steaming duration before steaming the second group of floret samples by using the device to be tested according to a second set condition.
Wherein the pre-experiment comprises:
s1: adding water into the device to be tested to the maximum water level, wherein the water temperature is in the second temperature range;
s2: putting the third group of florets into the device to be tested, adjusting the temperature to the highest allowable temperature, starting the steaming function, and recording the steaming duration in an accumulated manner;
s3: cooling the third group of florets samples in the first temperature range for the second set time, and measuring the hardness H3 of the flower diameter center of the test sample by using a texture analyzer;
s4: if the difference between H1 and H3 is not within the set hardness range, repeating S2 and S3 until the difference between H1 and H3 is within the set hardness range, and accumulating the recorded total steaming time length as the preset steaming time length.
Wherein, the floret of broccoli is screened according to the set parameters, which comprises the following steps: the diameter of the crown is in a first set range, the length of the diameter of the crown is in a second set range, and the color of the center point of the crown is in a set color range.
Wherein, the color of the central point of the crown of the reference sample is measured by a color difference meter (L2, a2, b2), comprising:
the color of the central point of the corolla is measured for a plurality of times to obtain a plurality of groups (L2 ', a2 ', b2 '), and the average value is obtained (L2, a2, b 2).
A steam cooking device is tested by the method for testing the steam generating capacity.
The invention has the beneficial effects that:
according to the method for testing the steam generation capacity, the hardness of the flower diameter center of the sample is measured through the texture analyzer, the maturity of the flower diameter can be accurately evaluated, the color of the flower crown center point of the sample is objectively tested through the colorimeter, and the limitations of subjective feelings of people, namely the maturity is judged by pinching with hands and the color is judged by using a visual color card in a common method, are avoided. The sample data which is absolutely objective is obtained by matching the texture analyzer and the colorimeter and combining the sample processing method, so that the steam generation capacity of the equipment to be tested can be evaluated, the process is simple, the operation is convenient, the method is suitable for detecting and evaluating the performances of a plurality of batches and a large number of products, and the defects of low efficiency and easy fatigue of artificial sensory judgment are overcome.
Drawings
FIG. 1 is a front view of a floret sample provided by an embodiment of the invention;
FIG. 2 is a bottom view of a floret sample provided by an embodiment of the present invention;
FIG. 3 is a schematic diagram of the hardness measurement of the center of the flower diameter of a reference sample according to an embodiment of the present invention.
In the figure:
10. texture analyzer.
Detailed Description
Reference will now be made in detail to embodiments of the present invention, examples of which are illustrated in the accompanying drawings, wherein like or similar reference numerals refer to the same or similar elements or elements having the same or similar function throughout. The embodiments described below with reference to the drawings are illustrative and intended to be illustrative of the invention and are not to be construed as limiting the invention.
In the description of the present invention, unless expressly stated or limited otherwise, the terms "connected," "connected," and "fixed" are to be construed broadly, e.g., as meaning permanently connected, removably connected, or integral to one another; can be mechanically or electrically connected; either directly or indirectly through intervening media, either internally or in any other relationship. The specific meanings of the above terms in the present invention can be understood in specific cases to those skilled in the art.
In the present invention, unless otherwise expressly stated or limited, "above" or "below" a first feature means that the first and second features are in direct contact, or that the first and second features are not in direct contact but are in contact with each other via another feature therebetween. Also, the first feature being "on," "above" and "over" the second feature includes the first feature being directly on and obliquely above the second feature, or merely indicating that the first feature is at a higher level than the second feature. A first feature being "under," "below," and "beneath" a second feature includes the first feature being directly under and obliquely below the second feature, or simply meaning that the first feature is at a lesser elevation than the second feature.
The technical scheme of the invention is further explained by the specific implementation mode in combination with the attached drawings.
Referring to fig. 1 to 3, an embodiment of the present invention provides a method for testing steam generation capacity, including:
screening small flowers of broccoli by taking the broccoli as a food material according to set parameters to obtain a plurality of groups of small flower samples;
steaming the first group of florets according to a first set condition to obtain a reference sample, measuring the hardness H1 of the flower diameter center of the reference sample by using a texture analyzer 10, and measuring the color of the central point of the crown of the reference sample by using a color difference meter (L1, a1 and b 1);
steaming the second group of floret samples by using a device to be tested according to a second set condition to obtain test samples, and measuring the hardness H2 of the flower diameter center of the test samples by using the texture analyzer 10;
if the difference between H1 and H2 is within the set hardness range, measuring the color of the central point of the corolla of the test sample by using a colorimeter (L2, a2, b 2);
and obtaining the absolute value delta a of the difference value between a1 and a2, and evaluating the steam generation capacity of the device to be tested according to the size of the delta a.
The hardness of the flower diameter center of the sample is measured through the texture analyzer 10, the maturity of the flower diameter can be accurately evaluated, the color of the flower crown center point of the sample is objectively tested through the color difference meter, and the limitations of subjective feelings of people, namely judging the maturity by pinching with hands and judging the color by using a visual color card in a common method, are avoided. By matching the texture analyzer 10 with the colorimeter and combining a sample processing method, absolute objective sample data are obtained, so that the steam generation capacity of the equipment to be tested can be evaluated, the process is simple, the operation is convenient, the method is suitable for detecting and evaluating the performances of a plurality of batches and a large number of products, and the defects of low efficiency and easy fatigue of artificial sensory judgment are overcome.
Screening florets of broccoli according to set parameters, comprising: the diameter of the corolla is in a first set range, the length of the flower diameter is in a second set range, the diameter of the flower diameter is in a third set range, and the color of the center point of the corolla is in a set color range.
Specifically, the diameter of the corolla is 35-45 mm, the bud is complete and unbroken, the length of the scape is 10mm, the length of the flower diameter is the length from the bottom end of the stem of the floret to the lowest branch of the scape, and the diameter of the scape is 10-15 mm. In the drawings, the diameter of the crown is denoted by D, the length of the flower diameter is denoted by L, and the diameter of the flower diameter is denoted by D.
And (4) measuring the color of the central point of the corolla of the floret by using a colorimeter so as to screen and reject the floret with the potential abnormal color, namely rejecting the florets with the color of the central point of the corolla out of the set color range.
The quality of each group of floret samples can be selected according to actual conditions. In the embodiment, for the convenience of operation, the mass of each group of floret samples is 290-310 g.
Notably, the floret samples were left at room temperature and could not be rinsed with water. Water flushing can affect the color determination result.
Wherein, the broccoli samples are prepared from the same batch of broccoli, and specifically, the broccoli samples are purchased by the same supplier at the same time and the same place and are placed under the same storage condition until being used for experiments. When preparing a floret sample, the yellow flower part around the floret is required to be removed, and the diameter of the crown is the value of the yellow flower part removed. The big small flowers can be cut into small blocks, and waste is reduced.
Steaming the first group of floret samples according to a first set condition, wherein the steaming comprises the following steps:
selecting a steamer according to a first parameter, adding water with a set mass into the steamer, and heating with a cover by using maximum power;
when the water in the steamer starts to boil, putting the first group of floret samples into the steamer;
steaming the small pattern products by using the maximum power for a first set time length, and finishing steaming;
and cooling the first temperature range for a second set time to obtain a reference sample.
The first parameter includes: the heating power is 1500-1900W, the outer diameter of the steamer is 210-230 mm, and the diameter of the cooking area is 180-220 mm. Of course, the first parameter can also be set according to actual conditions.
Water with set quality is added into the steamer, the set quality can be set according to actual conditions, but the water is sufficient, and water is not allowed to be added again in the middle of steaming. In the present embodiment, the set mass is 400 g.
The first set time is 3-5 min, the first temperature range is 20-25 ℃, and the second set time is 15 min. Of course, the above parameters can be set according to actual conditions.
After the steaming is finished, the floret sample reaches normal maturity, wherein the normal maturity refers to moderate elasticity of the scape, cooked but still crisp, but the florets are cooked to be rotten. Maturity is characterized by the hardness of the flower stem center.
Because of the comparative testing, the reference sample and the test sample are prepared for simultaneous steaming.
And performing a pre-experiment to obtain a preset steaming duration before steaming the second group of floret samples by using the device to be tested according to the second set condition. Because the hardness of the flower diameter center of the test sample to be steamed is close to that of the flower diameter center of the reference sample, the reference sample is used for steaming the small flower sample with the maximum power for the first set time, and the steaming time of the test sample needs to be obtained through preliminary experiments due to different steaming equipment.
The preliminary experiments included:
s1: adding water into the device to be tested to the maximum water level, wherein the water temperature is in a second temperature range;
s2: putting the third group of florets into the device to be tested, adjusting the temperature to the highest allowable temperature, starting the steaming function, and recording the steaming duration in an accumulated manner;
s3: cooling the third group of florets samples in the first temperature range for a second set time, and measuring the hardness H3 of the flower diameter center of the test sample by using the texture analyzer 10;
s4: if the difference between H1 and H3 is not within the set hardness range, repeating S2 and S3 until the difference between H1 and H3 is within the set hardness range, and accumulating the recorded total steaming time length as the preset steaming time length.
In S2, the floret sample is steamed for a period of time and removed into S3; in S4, if the difference between H1 and H3 is not within the set hardness range, there are two possibilities: firstly, steaming for too long time, and boiling the floret sample; second, steaming times are too short, with H3 being much different from H1. Generally, the time is not too long in the initial steaming, there is a high possibility that the second case exists, and it is necessary to repeat S2 and S3 until the difference between H1 and H3 is within the set hardness range. If the first condition occurs, the third group of floret samples are discarded, and the fourth group of floret samples are selected for carrying out the preliminary experiment again.
Through a preliminary experiment, the steaming duration required when the floret sample is steamed to be normally mature by the equipment to be tested is the preset steaming duration.
And (3) steaming the second group of floret samples by adopting a device to be tested according to a second set condition, wherein the method comprises the following steps:
adding water into the device to be tested to the maximum water level, wherein the water temperature is in a second temperature range;
putting the second group of floret samples into a device to be tested, adjusting the temperature to the highest allowable temperature, starting a steaming function, and steaming for a preset steaming duration;
and cooling the first temperature range for a second set time to obtain a test sample.
The hardness H2 at the center of the flower diameter of the test specimen was measured by the texture analyzer 10.
If the difference between H1 and H2 is within the set hardness range, the color of the central point of the crown of the test sample is measured using a colorimeter (L2, a2, b 2). And obtaining the absolute value delta a of the difference value between a1 and a2, and evaluating the steam generation capacity of the device to be tested according to the size of the delta a. The larger Δ a, the poorer the steam generating ability of the test sample.
Wherein the hardness range is set to (0, 10 g). The color comparison can only be made if the test sample and the reference sample have a similar maturity (hardness). If the difference between the maturity (hardness) of the test sample and the reference sample is not within the set hardness range, the preset steaming duration obtained in the pre-experiment is wrong, the steaming duration of the test sample is adjusted, and the test is repeated, so that the preset steaming duration can be obtained again and the test sample can be obtained again.
The second temperature range is 14-16 ℃. And if the equipment to be tested does not have a fixed clear water supply device, adding water to the maximum water level. A group of floret samples are flatly paved on a steaming accessory, and the steaming is carried out according to the instructions of the manufacturer on the steaming function, the temperature, the shelf position, the preheating and the like of the food materials such as broccoli and the like of the equipment to be tested. If the preheating is recommended, when the equipment to be tested reminds the end of the preheating stage or after the recommended preheating time, the steaming accessories with the uniformly paved floret samples are placed into the equipment to be tested.
If no description is provided:
-providing a cooking function;
-adjusting the temperature to a maximum allowable set temperature of 100 ℃ or less;
-placing the steaming attachment in the middle of the steaming chamber;
no preheating is required.
In the color measurement, the color of the center point of the crown of the reference sample was measured using a colorimeter (L2, a2, b2) and included: the color of the central point of the corolla is measured for a plurality of times to obtain a plurality of groups (L2 ', a2 ', b2 '), and the average value is obtained (L2, a2, b 2). So as to ensure the accuracy of the detection result.
In summary, the sequence of the steam generation capability test method is as follows:
pretreating broccoli to obtain a plurality of groups of florets;
performing a preliminary experiment to obtain a preset steaming duration;
steaming one group of floret samples in a steamer, and steaming the other group of floret samples in a device to be tested to obtain a reference sample and a test sample;
measuring the hardness H1 of the flower diameter center of the reference sample and the hardness H2 of the flower diameter center of the test sample by using a texture analyzer 10;
if the difference between H1 and H2 is within the set hardness range, measuring the color of the central point of the crown of the reference sample (L1, a1, b1) and the color of the central point of the crown of the test sample (L2, a2, b2) by using a colorimeter;
and obtaining the absolute value delta a of the difference value between a1 and a2, and evaluating the steam generation capacity of the device to be tested according to the size of the delta a.
The detailed usage of the texture analyzer 10 is as follows:
taking a reference sample, cutting a small flower stem into a flower stem with the length of 10mm, including the bottom end of the flower stem, horizontally placing the flower stem, enabling the bottom end of the flower diameter to be opposite to a puncture probe of the texture analyzer 10, vertically puncturing the probe from the center of the flower diameter, and reading a numerical value displayed on the texture analyzer 10 in unit g. Specifically, the measurement was carried out with a probe having a diameter of 2mm and a penetration depth of 5 mm.
The structure and detailed principles of the texture analyzer 10 can be referred to in the prior art, and are not described in detail herein.
The embodiment of the invention also provides steam cooking equipment which adopts the steam generation capacity testing method for testing. The steam cooking device may be a steam box, an oven, a steam oven, etc., without limitation.
The foregoing embodiments are merely illustrative of the principles and features of this invention, which is not limited to the above-described embodiments, but rather is susceptible to various changes and modifications without departing from the spirit and scope of the invention, which changes and modifications are within the scope of the invention as claimed. The scope of the invention is defined by the appended claims and equivalents thereof.
Claims (10)
1. A method for testing steam generation capacity, comprising:
screening florets of the broccoli according to set parameters to obtain a plurality of groups of florets samples;
steaming the first group of florets according to a first set condition to obtain a reference sample, measuring the hardness H1 of the diameter center of the flower of the reference sample by using a texture analyzer, and measuring the color of the central point of the crown of the reference sample by using a color difference meter (L1, a1, b 1);
steaming the second group of floret samples by using a device to be tested according to a second set condition to obtain test samples, and measuring the hardness H2 of the flower diameter center of the test samples by using a texture analyzer;
if the difference between H1 and H2 is within the set hardness range, measuring the color of the central point of the corolla of the test sample by using a colorimeter (L2, a2, b 2);
and obtaining the absolute value delta a of the difference value between a1 and a2, and evaluating the steam generation capacity of the device to be tested according to the size of the delta a.
2. The method for testing steam generation capacity according to claim 1, wherein the steaming of the first set of sample florets under the first set of conditions comprises:
selecting a steamer according to a first parameter, adding water with a set mass into the steamer, and heating with a cover by using maximum power;
when the water in the steamer starts to boil, putting the first group of floret samples into the steamer;
steaming the small pattern products by using the maximum power for a first set time length, and finishing steaming;
and cooling the first temperature range for a second set time to obtain a reference sample.
3. The method for testing steam generation capacity according to claim 2, wherein the first parameter includes: the heating power is 1500-1900W, the outer diameter of the steamer is 210-230 mm, and the diameter of the cooking area is 180-220 mm.
4. The method for testing steam generation capacity of claim 2, wherein the first set time period is 3-5 min, the first temperature range is 20-25 ℃, and the second set time period is 15 min.
5. The method for testing steam generation capacity according to claim 2, wherein the step of steaming the second set of sample florets with the device under test according to the second set of conditions comprises:
adding water into the device to be tested to the maximum water level, wherein the water temperature is in a second temperature range;
putting the second group of floret samples into a device to be tested, adjusting the temperature to the highest allowable temperature, starting a steaming function, and steaming for a preset steaming duration;
and cooling the second set time within the first temperature range to obtain a test sample.
6. The method for testing steam generation capacity of claim 5, wherein the pre-experiment is performed to obtain the preset steaming duration before the second set of floret samples are steamed by the device to be tested according to the second set condition.
7. The method for testing steam generation capacity according to claim 6, wherein the preliminary experiment includes:
s1: adding water into the device to be tested to the maximum water level, wherein the water temperature is in the second temperature range;
s2: putting the third group of florets into the device to be tested, adjusting the temperature to the highest allowable temperature, starting the steaming function, and recording the steaming duration in an accumulated manner;
s3: cooling the third group of florets samples in the first temperature range for the second set time, and measuring the hardness H3 of the flower diameter center of the test sample by using a texture analyzer;
s4: if the difference between H1 and H3 is not within the set hardness range, repeating S2 and S3 until the difference between H1 and H3 is within the set hardness range, and accumulating the recorded total steaming time length as the preset steaming time length.
8. The method for testing steam generation capacity of any one of claims 1 to 7, wherein screening broccoli florets according to the set parameters comprises: the diameter of the crown is in a first set range, the length of the diameter of the crown is in a second set range, and the color of the center point of the crown is in a set color range.
9. The method for testing steam generating ability according to any one of claims 1 to 7, wherein the color of the center point of the crown of the test sample is measured using a colorimeter (L2, a2, b2) and comprises:
the color of the central point of the corolla is measured for a plurality of times to obtain a plurality of groups (L2 ', a2 ', b2 '), and the average value is obtained (L2, a2, b 2).
10. A steam cooking apparatus characterized by being tested by the method for testing steam generating ability according to any one of claims 1 to 9.
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