摘要
为了更好的控制精炼淀粉在油炸过程中含水量、含油量、水分活性的变化以及三者之间的相关性,本实验以精炼淀粉揉成的面团为研究对象,预干燥为前处理手段,考察了含水量、含油量及水分活性在不同预干燥时间和不同油炸时间后的变化。不同预干燥时间的精炼淀粉面团经过不同的油炸时间,样品进行比较分析。结果显示,预干燥能有效减少油炸过程中的水分损失以及吸油量,但是长时间的预干燥会使样品失水过多,从而导致油炸后的样品失去原有的质感。经研究表明,20min的预干燥时间可有效控制水分损失和吸油量。样品油炸时间不宜过长,当油炸至60s时,样品本身的含水量以及含油量基本保持不变。此时,样品含水量为8.55%,含油量为4.81%,水分活性为0.727,吸油量比未经预干燥处理的样品少了57.87%。本研究结果可作为优化油炸调理食品的基础数据和工业化条件的理论依据。
In order to control the moisture and oil content, the pre-drying process was used and the correlation between moisture content, oil content and water activity were investigated.The refined starch was fried in different time after pre-drying in different time respectively.The result showed that,the pre-drying method could effectively reduce the loss of water and oil uptake.From the results,the best frying time was 60s while the moisture content was 8.55% ,the oil content was 4.81% ,and the water activity was 0.727.1n this case,oil absorption was smaller than the sample without pre- drying processing by 57.87%. The research results could serve as the basis data of optimization for Fried food and the theory basis of industrial conditions.
出处
《食品工业科技》
CAS
CSCD
北大核心
2014年第5期66-69,74,共5页
Science and Technology of Food Industry
基金
上海市科委部分院校能力建设项目(12290502200)
上海高校知识服务平台-上海海洋大学水产动物遗传育种中心(ZF1206)
云南省科技厅院省校科技合作专项(2012IB016)
科技部863课题(2012AA101702)
关键词
含水量
含油量
水分活性
预干燥
油炸
moisture content
oil content
water activity
pre- drying
fry
作者简介
作者简介：陆建锋（1989-），男，硕士研究生，研究方向：食品热加工。
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