三种多羟基醇协同海藻酸钠处理对油炸薯条吸油量和品质的影响

张伟君; 钟耀广

doi:10.13386/j.issn1002-0306.2019.02.021

三种多羟基醇协同海藻酸钠处理对油炸薯条吸油量和品质的影响

张伟君^1,2,3,4,5,
钟耀广^{1,2,3,4,5, ,}

1. 上海海洋大学食品学院, 上海 201306;
2. 上海水产品加工及贮藏工程技术研究中心, 上海 201306;
3. 农业部水产品贮藏保鲜质量安全风险评估实验室(上海), 上海 201306;
4. 国家淡水水产品加工技术研发分中心(上海), 上海 201306;
5. 食品科学与工程国家级实验教学示范中心(上海海洋大学), 上海 201306

详细信息

作者简介:
张伟君(1993-),女,硕士研究生,研究方向:农产品加工与功能性食品开发,E-mail:zfl1059467703@163.com。

通讯作者:
钟耀广(1965-),男,博士,教授,研究方向:农畜产品加工,功能食品及食品安全,E-mail:ygzhong@shou.edu.cn。

中图分类号: TS215
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出版历程
- 收稿日期: 2018-03-08
- 网络出版日期: 2020-11-12
- 刊出日期: 2019-01-14

Effects of Three Polyhydric Alcohols Combined with Sodium Alginate Treatment on Oil Absorption and Quality of French Fries

ZHANG Wei-jun^1,2,3,4,5,
ZHONG Yao-guang^{1,2,3,4,5, ,}

1. College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China;
2. Shanghai Engineering Research Center of Aquatic-Product Processing&Preservation, Shanghai 201306, China;
3. Laboratory of Quality and Safety Risk Assessment for Aquatic Products on Storage and Preservation(Shanghai), Ministry of Agriculture, Shanghai 201306, China;
4. National R&D Branch Center for Freshwater Aquatic Products Processing Technology(Shanghai), Shanghai 201306, China;
5. National Experimental Teaching Demonstration Center for Food Science and Engineering(Shanghai Ocean University), Shanghai 201306, China

摘要

摘要: 为了减少油炸薯条吸油量,探讨不同浓度多羟基醇协同1%海藻酸钠溶液预处理薯条对油炸薯条脂肪含量的影响,利用不同浓度的多羟基醇(木糖醇、山梨醇及丙三醇)溶液协同1%海藻酸钠溶液预处理自制薯条与商业冷冻薯条,研究薯条吸油量、质构、色差的变化。结果表明:在自制薯条中,经木糖醇、山梨醇与丙三醇协同1%海藻酸钠溶液分别处理的薯条,与不做任何处理的油炸薯条相比,脂肪含量分别减少了20.45%(1%海+0.5%木)、53.00%(1%海+0.25%山)、48.72%(1%海+0.75%丙),而与仅仅涂抹1%的海藻酸钠溶液的油炸薯条相比,脂肪含量分别减少了18.35%(1%海+0.5%木)、51.75%(1%海+0.25%山)、47.37%(1%海+0.75%丙)。而商业冷冻薯条,与不做任何预处理的油炸鲜样和仅涂抹1%海藻酸钠溶液组相比,脂肪含量反而分别增加了12.29%和29.11%(1%海+1%木)。同时,木糖醇处理还能显著提高薯条L^*(p<0.05)和咀嚼性(p<0.05)。木糖醇对自制薯条具有减油效果,且作用效果是山梨醇 > 丙三醇 > 木糖醇,三种多羟基醇能改善自制薯条的色差与质构。
- 木糖醇 /
- 吸油量 /
- 自制薯条 /
- 商业冷冻薯条
Abstract: In order to reduce the oil absorption of French fries, the effect of polyhydroxy alcohd and sodium alginate solution (1%) treatment on the fat contents of French fries was investigated. Using different concentrations of polyhydric alcohols (xylitol, sorbitol and glycerol) to treat homemade and commercial frozen French fries with 1% sodium alginate solution (1% SGS) and to study the changes of oil absorption, texture and color. The results showed that for the homemade French fries, fat contents were 20.45% (1% SGS+0.5% xylitol), 53.00% (1% SGS+0.25% sorbitol) and 48.72% (1% SGS+0.75% glycerol) compared with the French fries without any treatment. 18.35% (1% SGS+0.5% xylitol), 51.75% (1% SGS+0.25% sorbitol), 47.37% (1% SGS+0.75% glycerol) compared with the French fries only treated with 1% sodium alginate solution. However, as for commercial frozen French fries, the fat contents increased by 12.29% and 29.11% respectively at (1% SGS+1% xylitol) compared with fresh sample (frying) and treated only with 1% sodium alginate solution. Meanwhile, xylitol treatment also significantly increased L^* (p<0.05) and chewiness (p<0.05) of French fries. Xylitol treatment could reduce oil absorption on homemade French fries, and the effect was sorbitol > glycerol > xylitol. The three polyhydric alcohols could improve the color and texture of the homemade French fries.
- xylitol /
- oil absorption /
- homemade French fries /
- commercial frozen French fries

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