食品与发酵工业2025，Vol.51Issue(24)：27-34,8.DOI:10.13995/j.cnki.11-1802/ts.042412
亲水胶体对油炸外裹糊酥肉制品吸油特性的影响
Effect of hydrophilic colloids on oil absorption characteristics of fried and coated meat products
摘要
Abstract
Fried batter-coated foods exhibit unique flavors and convenience,but their high oil content conflicts with the low-fat health demands of most consumers.Adding hydrocolloids can effectively reduce oil absorption in fried products.This study investigates the effects of four hydrocolloid,including guar gum,pectin,sodium alginate,and xanthan gum,on oil absorption in fried batter-coated meat prod-ucts.This study analyzed their impacts on post-frying water content,water distribution,oil content,crystallinity,crystal structure,ther-modynamic properties,microstructure,and oil distribution in the coated crust.Results showed that batters with hydrocolloids exhibited higher water content,improved water-holding capacity,and greater relative bound water content compared to the control group,while their oil content remained lower.Hydrocolloids enhanced the endothermic enthalpy of samples and positively maintained starch crystal structures and double-helix configurations.Scanning electron microscopy and confocal laser scanning microscopy revealed that hydrocolloids promote the formation of a denser network structure in the batter,effectively reducing oil penetration during frying.This study provides new insights for reducing oil absorption in batter-coated foods during frying.关键词
深度油炸/外裹糊食品/亲水胶体/油脂渗透Key words
deep frying/coated food/hydrophilic colloid/oil penetration引用本文复制引用
徐余余,樊铭聪,李言,王立,钱海峰..亲水胶体对油炸外裹糊酥肉制品吸油特性的影响[J].食品与发酵工业,2025,51(24):27-34,8.基金项目
国家重点研发计划项目(2022YFD2100303) （2022YFD2100303）
