油炸方便面面饼中油脂含量、表观结构与油脂分布的研究
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摘要
为了改善方便面面饼品质,选取市场上25种有代表性的油炸方便面产品,分析其油脂含量、表观结构与油脂分布方面的差异。结果表明:25种代表性油炸方便面油脂含量介于12.79%~25.08%,55%以上的油炸方便面油脂含量在16%~20%范围内;油脂含量较高产品孔隙分布较为密集,CLSM图像亮度较高。SEM与CLSM图像可间接反映油炸方便面的油脂渗入状况。
In order to improve the quality of fried instant noodle,the differences of oil content,apparent structure and oil distribution of 25 different kinds of fried instant noodle were analyzed. The results showed that the oil contents of the 25 different kinds of fried instant noodle were in the range of 12. 79%-25. 08%,in which more than 55% of fried instant noodle were in the range of 16%-20%. The fried instant noodle with higher oil content had higher pore density and brighter CLSM image,which also indirectly reflected the oil penetration of fried instant noodle by SEM and CLSM images.
In order to improve the quality of fried instant noodle,the differences of oil content,apparent structure and oil distribution of 25 different kinds of fried instant noodle were analyzed. The results showed that the oil contents of the 25 different kinds of fried instant noodle were in the range of 12. 79%-25. 08%,in which more than 55% of fried instant noodle were in the range of 16%-20%. The fried instant noodle with higher oil content had higher pore density and brighter CLSM image,which also indirectly reflected the oil penetration of fried instant noodle by SEM and CLSM images.
引文
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[2]李楠,王黎明,杨军.激光共聚焦显微镜的原理和应用[J].军医进修学院学报,1996,17(3):79-81.
[3]朱建华,杨晓泉.激光共聚焦显微镜分析技术在食品体系微观结构领域应用研究进展[J].粮油加工,2009(5):134-136.
[4]HUR S J,LEE S J,LEE S Y,et al.Effect of emulsifiers on microstructural changes and digestion of lipids in instant noodle during in vitro human digestion[J].Food Sci Technol,2015,60:630-636.
[5]BOUCHON P,AGUILERA J M,PYLE D L.Structure oil-absorption relationships during deep-fat frying[J].J Food Sci,2003,68(9):2711-2716.
[6]ZIAIIFAR A M,ACHIR N,COURTOIS F,et al.Review of mechanisms,conditions,and factors involved in the oil uptake phenomenon during the deep-fat frying process[J].Int J Food Sci Technol,2008,43:1410–1423.
[7]朱瑶迪,邹小波,赵杰文,等.油炸方式对油炸藕片吸油率与微观结构的影响[J].农业机械学报,2015,46(6):207-211.
[8]朱瑶迪,邹小波,申婷婷,等.油炸藕片含油量快速预测及微观结构的三维重建[J].农业工程学报,2016,32(5):302-306.
[9]王岚,高杰英,张德添,等.膜抗原单抗对痢疾杆菌入侵He La细胞细胞骨架的影响[J].电子显微学报,2003,22(5):367-369.
[10]杨学智,张芝莲.病理诊断中生物新技术的应用进展[J].山西职工医学院学报,2011,21(2):81-83.
[11]季宇彬,王宏亮,高世勇.龙葵碱对荷瘤小鼠肿瘤细胞DNA和RNA的影响[J].中草药,2005,36(8):1200-1202.
[12]李鹏云,曾晓荣.激光扫描共聚焦显微镜技术简介[J].泸州医学院学报,2006,29(5):469-470.
[13]刘玉兰,安柯静,马宇翔,等.煎炸油中极性组分与多环芳烃相关性研究[J].中国油脂,2017,42(6):81-85.
[14]王进英,钟海雁,孙亚娟,等.稳定煎炸油的天然抗氧化剂及应用效果研究进展[J].中国油脂,2017,42(3):82-87.
[15]肖建东,王文芳.油炸方便面生产条件对煎炸油酸值的影响[J].农业机械,2013(14):48-51.