改善可微波预油炸食品表皮脆性的研究进展  

Advanced in improving crust crispness of microwavable pre-fried food

作　　者：于彩凤[1] 孔保华[1] 

机构地区：[1]东北农业大学食品学院,黑龙江哈尔滨150030

出　　处：《食品工业科技》2012年第10期398-401,共4页Science and Technology of Food Industry

基　　金：国家公益性行业(农业)科研专项(200903012-02)

摘　　要：随着微波炉的普及、人们生活节奏的加快,以及人们对食品品质更营养、更卫生、更方便的追求,可微波预油炸食品正逐渐成为方便食品发展的主流。然而预油炸及焙烤食品经过微波复热后,表皮脆性及焦糊感部分丧失,产生表皮失脆现象,使产品品质大打折扣。本文讨论了可微波预油炸食品表皮失脆现象产生的原因,提出改善产品品质的方法,并针对近年来相关配料的研究进展,借鉴国内外研究经验,提出新的微波表皮脆性改良剂以及微波食品品质控制的方法。With the popular of microwave ovens,the living rhythm speeding up,and the pursuit of more nutrition,healthier,more convenient food,the microwaveable pre-fried food grow rapidly.However,during microwave reheated,the crust crispness and baking color of pre-fried and baked food would be lost more or less.In other words,losing crispness impacts food qualities in a way.The review focused on reasons of microwave reheated pre-fried food losing crispness,and then discussed new methods to solve the crispness problems.We also regarded recently research progress of correlative ingredients as basis,used the experience of domestic and abroad research as reference,then developed some new functional ingredients of microwavable pre-fried food and put forward on new methods to improve the quality of microwave food.

关 键 词：微波食品 预油炸 表皮脆性 变性淀粉 

分 类 号：TS201.1[轻工技术与工程—食品科学]