水分含量对马铃薯淀粉凝胶体系脂肪吸收的影响  

Effects of Moisture Content on Oil Absorption Capacity of Potato Starch Gel System

作　　者：俞琳[1] 张婷婷[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：《食品科学》2015年第13期7-11,共5页Food Science

基　　金：国家自然科学基金面上项目(31371812);江苏省自然科学基金项目(BK20131104)

摘　　要：以马铃薯淀粉为原材料,与水进行模拟,在180℃条件下对马铃薯淀粉凝胶样品进行常压油炸,研究油炸样品中总油脂含量,以及各部分油脂含量的分布情况。结果表明:随着水分含量的增加,马铃薯淀粉凝胶体系油炸样品的总油脂含量、表面油脂含量和表面渗透油脂含量呈逐渐增加的趋势。随着油炸时间的延长,马铃薯淀粉凝胶体系油炸样品的总油脂含量和组织结构油脂含量呈逐渐增加的趋势,表面渗透油脂含量呈逐渐降低的趋势。随着水分含量的增加,表面渗透油脂含量在油炸样品总油脂含量中占据最大部分,其次是组织结构油脂含量,最少的是表面油脂含量。不同部分油脂含量的变化呈现一定的规律性,但变化幅度有一定的差异。Potato starch gel samples made from potato starch and water were fried at 180 ℃ under atmospheric pressure,and total oil content and oil distribution of the fried samples were analyzed.The results showed that the contents of total oil,surface oil and penetrated surface oil of fried potato starch gels increased with increasing moisture content.The contents of total oil and structural oil increased as the frying time was extended.However,penetrated surface oil content decreased with increasing frying time.Penetrated surface oil constituted the largest portion of the total oil content,followed by structural oil,and surface oil was the smallest portion of the oil in fried potato starch gel samples.The contents of different oil fractions displayed a certain trend,but varied differently during the frying process under atmospheric pressure.

关 键 词：马铃薯淀粉凝胶体系 油脂含量 表面油脂 表面渗透油脂 组织结构油脂 

分 类 号：TS261.21[轻工技术与工程—发酵工程]