食品工业科技2015，Vol.36Issue(13)：49-52,4.DOI:10.13386/j.issn1002-0306.2015.13.001
油炸时间和温度对模拟马铃薯片油脂吸收的影响
Effect of frying temperature and time on oil absorption of simulated potato flakes
摘要
Abstract
In order to study the effect of temperature and time on oil absorption of frying sample,potato flakes made from potato starch and water were used as a simple simulated system.The different oil content of simulated potato flakes including total oil,structural oil,penetrated surface oil and surface oil were determined by dyed oil method.The results showed that the total oil content and structural oil content increased as the frying time increased.The penetrated surface oil content increased before dropping with the increase of time.Frying time had no significant effect on the surface oil content.As the frying temperature increased,the total oil increased significantly and the structural oil content showed the trend of rising.There was no significant difference between surface oil contents at 180℃ and 200℃.And penetrated surface oil content of 140℃ differed significantly from the ones of other temperatures.关键词
模拟马铃薯片/油脂吸收/油炸时间/油炸温度Key words
simulated potato flake/oil absorption/frying time/frying temperature分类
轻工纺织引用本文复制引用
张婷婷,俞琳,丁占生,范柳萍..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):49-52,4.基金项目
国家自然科学基金(31371812) （31371812）
江苏省自然科学基金(BK20131104). （BK20131104）
