农业工程学报2017，Vol.33Issue(10)：310-314,5.DOI:10.11975/j.issn.1002-6819.2017.10.041
不同油炸时间的马铃薯片油脂吸收规律
Oil absorption rule of fried potato chips during different frying time
摘要
Abstract
In order to characterize the oil absorption behavior of potato chips during the different frying time, the soxhlet extraction, dye method, confocal laser scanning microscopy and low field nuclear magnetic resonance imaging were combined to analyze and explain the oil absorption behavior of potato chips in this paper. When the frying temperature was 180 ℃ and the ratio of oil to material was 10:1, the changing rules of oil content, oil type and oil distribution of potato chips during the different frying time were obtained. In addition, the porosity characteristics of potato chips were also used to explain the oil absorption behavior during frying. The results showed that frying time (0-12 min) significantly affected the content of total oil, surface oil, structural oil and surface penetrated oil of potato chips at the frying temperature of 180 ℃ and the ratio of oil to material of 10:1 (P<0.05). The total oil content of potato chips increased with the increase of frying time. When the frying time reached 10 min, the total oil content of potato chips was 47.09%, and then it gradually tended to be stable. The surface oil content of potato chips was the lowest, which was about 1.30%-2.06%. The structural oil content of potato chips increased with the increase of frying time, however the PSO content of potato chips decreased when the frying time exceeded 6 min. The confocal laser scanning microscopy showed that during the frying process, the red region of potato chips enlarged with the increase of frying time, which meant the increase of the oil content of potato chips. The oil was permeated from the surface of the potato slice to the interior and located on cell walls, which followed the cell shapes and filled the intercellular spaces. When the frying time was 0-8 min, the pore volume and porosity increased with the increase of frying time, and the oil content of potato chips was also increased. Overall, this study has an important significance for the characterization of oil absorption behavior of potato chips during the frying process. Besides, it provides reliable data and effective means for the development of potato chips with the lower oil content.关键词
油脂/食品加工/微观结构/油炸/油脂含量/孔隙特征Key words
oils and fats/food processing/microstructure/frying/oil content/pore character分类
轻工纺织引用本文复制引用
李进伟,王敏,张婷婷,刘元法,范柳萍,丁绍东..不同油炸时间的马铃薯片油脂吸收规律[J].农业工程学报,2017,33(10):310-314,5.基金项目
"十三五"国家重点研发计划(2016YFD0401404)、国家自然科学基金(31371812)江苏省重大科技示范项目(BE2016635)联合资助 （2016YFD0401404）
