油炸时间和温度对模拟马铃薯片油脂吸收的影响  

Effect of frying temperature and time on oil absorption of simulated potato flakes

作　　者：张婷婷[1] 俞琳[1] 丁占生[1] 范柳萍[1] 

机构地区：[1]江南大学食品学院,江苏无锡214122

出　　处：《食品工业科技》2015年第13期49-52,共4页Science and Technology of Food Industry

基　　金：国家自然科学基金(31371812);江苏省自然科学基金(BK20131104)

摘　　要：为了研究油炸时间与温度对油炸样品的油脂吸收的影响,以马铃薯淀粉和水为原料,配制出模拟马铃薯片,以此简单体系为研究对象,采用染色油的方法来测定不同分布的油脂含量,从而得出表面油脂、表面渗透油脂、结构油脂、总油脂的含量。结果表明,样品总油脂和结构油脂含量随着油炸时间的增加而增加,表面渗透油脂含量随着时间的增加先上升后下降,而油炸时间对表面油脂的含量影响不显著。随着油炸温度的上升,总油脂含量显著增加,结构油脂含量呈现上升趋势;在180℃和200℃下,表面油脂含量之间没有显著性差异;140℃和其他温度下的表面渗透油脂含量存在显著差异。In order to study the effect of temperature and time on oil absorption of frying sample, potato flakes made from potato starch and water were used as a simple simulated system.The different oil content of simulated potato flakes including total oil, structural oil, penetrated surface oil and surface oil were determined by dyed oil method. The results showed that the total oil content and structural oil content increased as the frying time increased.The penetrated surface oil content increased before dropping with the increase of time.Frying time had no significant effect on the surface oil content.As the frying temperature increased, the total oil increased significantly and the structural oil content showed the trend of rising.There was no significant difference between surface oil contents at 180℃ and 200℃. And penetrated surface oil content of 140℃ differed significantly from the ones of other temperatures.

关 键 词：模拟马铃薯片 油脂吸收 油炸时间 油炸温度 

分 类 号：TS201.1[轻工技术与工程—食品科学]