可食性膜降低油炸香蕉片含油率的研究  

Study on Reduction of Oil Content in Fried Banana Chips by Coating Edible Film

作　　者：李素云[1] 李星科[1] 张华[1] 

机构地区：[1]郑州轻工业学院食品与生物工程学院,郑州450002

出　　处：《食品工业》2014年第11期146-148,共3页The Food Industry

摘　　要：油炸香蕉因其独特的风味得到人们的追捧。随着人们对油炸食品中过多脂肪摄入引发的健康问题关注,如何降低油炸食品中脂肪摄入就成了研究重点。研究3种不同种类的可食性膜、可食性膜浓度以及香蕉片浸膜时间对油炸香蕉片含油率的影响。结果表明,在壳聚糖、羧甲基纤维素钠、海藻酸钠3种可食性膜中,羧甲基纤维素钠对降低油炸香蕉片的含油率效果最显著。最后从工艺方面来降低油炸香蕉片的含油率,正交试验结果是最佳工艺为:羧甲基纤维素钠浓度为2%,浸膜时间为40min,油炸时间为2min,油炸温度为135℃。Fried banana has been pursued by people because ofits unique flavor. With more and more concerned about the health problems caused by the fat intake in deep-fried foods, researches on reducing fat intake became a focus. The effects of three different kinds of edible film, edible film concentration and banana chips immersed in the solution of edible film on the oil content of fried banana were studied. The results showed that the best edible films was CMC-Na. The orthogonal test was done from the aspects of technology to reduce the fried banana slices of oil content. The optimal parameters were that the concentration of CMC-Na 2%, immersed film time 40 min, the fried time 2 min, the fried temperature 135 ℃.

关 键 词：可食性膜 油炸香蕉 含油率 

分 类 号：TS255.4[轻工技术与工程—农产品加工及贮藏工程]