食品与机械2025，Vol.41Issue(4)：155-161,7.DOI:10.13652/j.spjx.1003.5788.2024.80899
羧甲基纤维素钠涂膜处理对真空油炸香芋脆条油脂吸收的影响
Effect of sodium carboxymethyl cellulose coating treatment on oil absorption in vacuum-fried taro crisp strips
摘要
Abstract
[Objective]Fresh taro was used as the raw material to investigate the effect of sodium carboxymethyl cellulose(CMC-Na)coating combined with blanching,freezing,and osmotic pretreatment on oil absorption in vacuum-fried taro crisp strips.[Methods]The treatments included blanching(CK),blanching+freezing(BF),blanching+freezing+coating(BFC),blanching+osmotic(BO),and blanching+osmotic+coating(BOC).The study analyzed their effect on the drying characteristics,hardness,and color of vacuum-fried taro crisp strips,and used low-field nuclear magnetic resonance(LF-NMR),magnetic resonance imaging(MRI),and scanning electron microscopy(SEM)to investigate the oil distribution and microstructure of the taro crisp strips.[Results]BF treatment increased the drying rate of the taro crisp strips,while BOC treatment reduced it.BFC and BOC treatments resulted in smoother,more even surfaces and smaller pore structures of the taro strips,which reduced oil adhesion and lowered the oil content.[Conclusion]The BFC treatment exhibited the best crispness and color,with the lowest oil content,making it the most suitable pretreatment for vacuum-fried taro crisp strips.关键词
香芋/真空油炸/羧甲基纤维素钠/涂膜/预处理/含油率Key words
taro/vacuum frying/sodium carboxymethyl cellulose/coating film/pretreatment/oil content引用本文复制引用
李晓云,谢荣华,陈胜,韩春阳,陈俊亮,任爱清,段振华..羧甲基纤维素钠涂膜处理对真空油炸香芋脆条油脂吸收的影响[J].食品与机械,2025,41(4):155-161,7.基金项目
国家自然科学基金地区基金项目(编号:32160573) （编号:32160573）
广西重点研发计划项目(编号:桂科AB23049007) （编号:桂科AB23049007）
广西自然科学基金青年科学基金项目(编号:2021JJB130291) （编号:2021JJB130291）
贺州学院博士科研启动基金项目(编号:HZUBS202006) （编号:HZUBS202006）
河南洛阳市科技计划项目(编号:2302021A) （编号:2302021A）
