物料组成对重组马铃薯片油脂吸收的影响
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摘要
为了研究物料组成对油炸样品油脂吸收的影响,以不同比例的马铃薯淀粉、谷朊粉、大豆分离蛋白和水为原料制备不同体系的重组马铃薯片,采用染色法测定体系中不同类型的油脂的含量,并利用扫描电镜(SEM)和体视显微镜(SM)观察油炸前后的结构特征。结果表明,重组体系中的蛋白质量分数越高,总油脂和结构油脂含量越低,添加谷朊粉的重组体系比添加大豆分离蛋白体系的总油脂含量低10.04%~16.69%。蛋白质的添加均会影响油炸前后的重组马铃薯片的表面及内部结构,且油脂含量随着蛋白质量分数的增加而降低。
In order to study different material on oil absorption of frying sample,potato starch,wheat gluten or soy protein isolate and water were used as materials.Different oil fractions were determined by staining method.The structural characteristics of the samples before and after frying were observed by scanning electron microscopy( SEM)and stereomicroscope( SM).It was found that the total oil content and structural oil content decreased as the protein concentration increased.The total oil contents of wheat gluten system were less than soy protein isolate system,which was 10.04%-16.69%.Protein affected the surface and internal structure of the potato chips before and after frying,and the oil content decreased with the protein concentration increase.
In order to study different material on oil absorption of frying sample,potato starch,wheat gluten or soy protein isolate and water were used as materials.Different oil fractions were determined by staining method.The structural characteristics of the samples before and after frying were observed by scanning electron microscopy( SEM)and stereomicroscope( SM).It was found that the total oil content and structural oil content decreased as the protein concentration increased.The total oil contents of wheat gluten system were less than soy protein isolate system,which was 10.04%-16.69%.Protein affected the surface and internal structure of the potato chips before and after frying,and the oil content decreased with the protein concentration increase.
引文
[1]ADEDEJI A A,LIU L,NGADI M O.Microstructural evaluation of deep-fat fried chicken nugget batter coating using confocal laser scanning microscopy[J].Journal of Food Engineering,2011,102(1):49-57.
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[4]VITRAC O,DUFOUR D,TRYSTRAM G,et al.Characterization of heat and mass transfer during deep-fat frying and its effect on cassava chip quality[J].Journal of Food Engineering,2002,53(2):161-176.
[5]ADEDEJI A A,NGADI M O,RAGHAVAN G S V.Kinetics of mass transfer in microwave precooked and deep-fat fried chicken nuggets[J].Journal of Food Engineering,2009,91(1):146-153.
[6]NASIRI F D,MOHEBBAT M,YAZDI F T,et al.Kinetic modeling of mass transfer during deep fat frying of shrimp nugget prepared without a pre-frying step[J].Food and Bioproducts Processing,2011,89(3):241-247.
[7]范柳萍,张憨.真空油炸过程中干燥特性和产品品质变化的研究[J].食品工业科技,2012,33(8):194-197.
[8]何定兵,徐斐,华泽钊,等.降低油炸土豆制品吸油率方法与机理研究[J].农业工程学报,2012,28(5):278-281.
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[10]PEDRESCHI F.Frying of potatoes:physical,chemical,and microstructural changes[J].Drying Technology,2012,30(7):707-725.
[11]KITA A.The effect of frying on fat uptake and texture of fried potato products[J].European Journal of Lipid Science and Technology,2014,116(6):735-740.
[12]SOBUKOLA O P,DUEIK V,BOUCHON P.Understanding the effect of vacuum level in structure development and oil absorption in vacuum-fried wheat starch and gluten-based snacks[J].Food and Bioprocess Technology,2013,6(8):2 010-2 017.
[13]刘文秀,杜润鸿,彭鉴君,等.影响油炸薯片质量的主要因素及其分析[J].粮油加工与食品机械,2001(5):22-23.
[14]张树禄.低温真空油炸生产马铃薯脆片的过程研究及其品质控制[D].济南:山东轻工业学院,2009.
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[16]张国治.油炸食品生产技术[M].北京:化学工业出版社,2010.
[17]MORENO M C,BROWN C A,BOUCHON P.Effect of food surface roughness on oil uptake by deep-fat fried products[J].Journal of Food Engineering,2010,101(2):179-186.
[18]RAHIMI J,NGADI M O.Effect of batter formulation and pre-drying time on oil distribution fractions in fried batter[J].LWT-Food Science and Technology,2014,59(2):820-826.
[19]MORENO M C,BOUCHON P.Microstructural characterization of deep-fat fried formulated products using confocal scanning laser microscopy and a non-invasive double staining procedure[J].Journal of Food Engineering,2013,118(2):238-246.
[20]KIM B K,LEE J S,LEE C H,et al.Preparation of lowfat uptake frying batter composite by dry particle coatingof microparticulated soybean hull[J].LWT-Food Science and Technology,2008,41(1):34-41.
[21]张小燕,赵凤敏,兴丽,等.不同马铃薯品种用于加工油炸薯片的适宜性[J].农业工程学报,2013,29(8):276-283.
[22]林河通,陈绍军,张炳铃.低油脂红心甘薯薯片的常压油炸工艺研究[J].农业工程学报,2001,17(5):122-126.
[23]宋丽娟.煎炸油质量调控及薯片品质分析[D].西安:西北农林科技大学,2011.
[24]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.
[25]ROVEDO C O,ZORRILLA S E,SINGH R P.Moisture migration in a potato starch patty during post-frying period[J].Journal of Food Processing and Preservation,1999,23(5):407-420.
[26]UFHEIL G,ESCHER F.Dynamics of oil uptake during deep-fat frying of potato slices[J].Lebensmittel-Wissenschaft und-Technologie,1996,29(7):640-644.
[27]俞琳,张婷婷,丁占生,等.水分含量对马铃薯淀粉凝胶体系脂肪吸收的影响[J].食品科学,2015,36(13):7-11.
[28]张婷婷,俞琳,丁占生,等.油炸时间和温度对模拟马铃薯片油脂吸收的影响[J].食品工业科技,2015,36(13):49-52.
[29]ZHANG T,LI J,DING Z,et al.Effects of initial moisture content on the oil absorption behavior of potato chips during frying process[J].Food and Bioprocess Technology,2016,9(2):1-10.
[30]陈建省,田纪春,吴澎,等.不同筋力面筋蛋白对小麦淀粉糊化特性的影响[J].食品科学,2013,34(3):75-79.
[31]孙旸,孙春玉,陈光.大豆蛋白与大豆肽对淀粉糊性能的影响[J].安徽农业科学,2010,38(17):9 161-9 162.
[32]MORENO M C,BOUCHON P.Microstructural characterization of deep-fat fried formulated products using confocal scanning laser microscopy and a non-invasive double staining procedure[J].Journal of Food Engineering,2013,118(2):238-246.
[2]KARIZAKI V M,SAHIN S,SUMNU G,et al.Effect of ultrasound-assisted osmotic dehydration as a pretreatment on deep fat frying of potatoes[J].Food and Bioprocess Technology,2013,6(12):3 554-3 563.
[3]VITRAC O,TRYSTRAM G,RAOULT-WACK A L.Deepfat frying of food:heat and mass transfer,transformations and reactions inside the frying material[J].European Journal of Lipid Science and Technology,2000,102(8/9):529-538.
[4]VITRAC O,DUFOUR D,TRYSTRAM G,et al.Characterization of heat and mass transfer during deep-fat frying and its effect on cassava chip quality[J].Journal of Food Engineering,2002,53(2):161-176.
[5]ADEDEJI A A,NGADI M O,RAGHAVAN G S V.Kinetics of mass transfer in microwave precooked and deep-fat fried chicken nuggets[J].Journal of Food Engineering,2009,91(1):146-153.
[6]NASIRI F D,MOHEBBAT M,YAZDI F T,et al.Kinetic modeling of mass transfer during deep fat frying of shrimp nugget prepared without a pre-frying step[J].Food and Bioproducts Processing,2011,89(3):241-247.
[7]范柳萍,张憨.真空油炸过程中干燥特性和产品品质变化的研究[J].食品工业科技,2012,33(8):194-197.
[8]何定兵,徐斐,华泽钊,等.降低油炸土豆制品吸油率方法与机理研究[J].农业工程学报,2012,28(5):278-281.
[9]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].International Journal of Food Science and Technology,2008,43(8):1 410-1 423.
[10]PEDRESCHI F.Frying of potatoes:physical,chemical,and microstructural changes[J].Drying Technology,2012,30(7):707-725.
[11]KITA A.The effect of frying on fat uptake and texture of fried potato products[J].European Journal of Lipid Science and Technology,2014,116(6):735-740.
[12]SOBUKOLA O P,DUEIK V,BOUCHON P.Understanding the effect of vacuum level in structure development and oil absorption in vacuum-fried wheat starch and gluten-based snacks[J].Food and Bioprocess Technology,2013,6(8):2 010-2 017.
[13]刘文秀,杜润鸿,彭鉴君,等.影响油炸薯片质量的主要因素及其分析[J].粮油加工与食品机械,2001(5):22-23.
[14]张树禄.低温真空油炸生产马铃薯脆片的过程研究及其品质控制[D].济南:山东轻工业学院,2009.
[15]SAGUY I S,PINTHUS E J.Oil uptake during deep-fat frying-factors and mechanism[J].Food Technology,1995,49(4):142-152.
[16]张国治.油炸食品生产技术[M].北京:化学工业出版社,2010.
[17]MORENO M C,BROWN C A,BOUCHON P.Effect of food surface roughness on oil uptake by deep-fat fried products[J].Journal of Food Engineering,2010,101(2):179-186.
[18]RAHIMI J,NGADI M O.Effect of batter formulation and pre-drying time on oil distribution fractions in fried batter[J].LWT-Food Science and Technology,2014,59(2):820-826.
[19]MORENO M C,BOUCHON P.Microstructural characterization of deep-fat fried formulated products using confocal scanning laser microscopy and a non-invasive double staining procedure[J].Journal of Food Engineering,2013,118(2):238-246.
[20]KIM B K,LEE J S,LEE C H,et al.Preparation of lowfat uptake frying batter composite by dry particle coatingof microparticulated soybean hull[J].LWT-Food Science and Technology,2008,41(1):34-41.
[21]张小燕,赵凤敏,兴丽,等.不同马铃薯品种用于加工油炸薯片的适宜性[J].农业工程学报,2013,29(8):276-283.
[22]林河通,陈绍军,张炳铃.低油脂红心甘薯薯片的常压油炸工艺研究[J].农业工程学报,2001,17(5):122-126.
[23]宋丽娟.煎炸油质量调控及薯片品质分析[D].西安:西北农林科技大学,2011.
[24]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.
[25]ROVEDO C O,ZORRILLA S E,SINGH R P.Moisture migration in a potato starch patty during post-frying period[J].Journal of Food Processing and Preservation,1999,23(5):407-420.
[26]UFHEIL G,ESCHER F.Dynamics of oil uptake during deep-fat frying of potato slices[J].Lebensmittel-Wissenschaft und-Technologie,1996,29(7):640-644.
[27]俞琳,张婷婷,丁占生,等.水分含量对马铃薯淀粉凝胶体系脂肪吸收的影响[J].食品科学,2015,36(13):7-11.
[28]张婷婷,俞琳,丁占生,等.油炸时间和温度对模拟马铃薯片油脂吸收的影响[J].食品工业科技,2015,36(13):49-52.
[29]ZHANG T,LI J,DING Z,et al.Effects of initial moisture content on the oil absorption behavior of potato chips during frying process[J].Food and Bioprocess Technology,2016,9(2):1-10.
[30]陈建省,田纪春,吴澎,等.不同筋力面筋蛋白对小麦淀粉糊化特性的影响[J].食品科学,2013,34(3):75-79.
[31]孙旸,孙春玉,陈光.大豆蛋白与大豆肽对淀粉糊性能的影响[J].安徽农业科学,2010,38(17):9 161-9 162.
[32]MORENO M C,BOUCHON P.Microstructural characterization of deep-fat fried formulated products using confocal scanning laser microscopy and a non-invasive double staining procedure[J].Journal of Food Engineering,2013,118(2):238-246.