油炸涂膜薯片的吸油率和丙烯酰胺含量研究  

Research on Oil Absorption Ratio and Acrylamide Content of Fried Potato Chips with Coatings

作　　者：盛美香 尤婷婷[1] 柳佳齐[1] 姜燕[1] 

机构地区：[1]长春工业大学化学与生命科学学院,吉林长春130012

出　　处：《食品研究与开发》2015年第17期63-66,共4页Food Research and Development

摘　　要：将不同浓度的羧甲基纤维素钠(CMC)膜液、大豆分离蛋白(SPI)膜液和壳聚糖膜液分别涂覆于薯片表面,高温油炸后,以薯片的吸油率和含水量为评价指标,确定3种膜液的最宜浓度,并对比了3种膜液最佳浓度下油炸薯片的丙烯酰胺含量、色泽值及感官品质。在CMC、SPI和壳聚糖膜液浓度分别为1.5%、8%和1.5%时,与未涂膜薯片对比,油炸涂膜薯片的吸油率分别下降17.73%、22.94%和7.58%,丙烯酰胺含量分别下降21.5%、42.9%和53.3%。结果表明,SPI涂膜可更大程度降低油炸薯片的吸油率,而壳聚糖涂膜可显著减少其丙烯酰胺含量,并具有较好的感官品质。Carboxymethylcellulose Sodium（CMC） coating, soy protein isolate（SPI） coating and chitosan coating of different concentrations were coated on the surface of potato chips respectively. According to oil absorption rate and water content of fried potato chips, the appropriate coating solution were determined. The acrylamide content, color and sensory evaluation of fried potato chips coated with three coatings were compared in this situation simultaneously. Comparing with non-coating fried potato chips, the oil absorption ratio of fried chips coated with 1.5 % CMC, 8 % SPI and 1.5 % chitosan decreases 17.73 %, 22.94 % and 7.58 % and the acrylamide content decreases 21.5 %, 42.9 % and 53.3 %, respectively. Results indicate that SPI coating could reduce the oil absorption significantly, and chitosan coating could reduce the acrylamide content of fried potato chips. The product appears good sensory quality.

关 键 词：涂膜 吸油率 丙烯酰胺含量 油炸薯片 

分 类 号：TS215[轻工技术与工程—粮食、油脂及植物蛋白工程]