不同油炸时间的马铃薯片油脂吸收规律  

Oil absorption rule of fried potato chips during different frying time

作　　者：李进伟[1] 王敏 张婷婷[1] 刘元法[1] 范柳萍[1] 丁绍东[3] 

机构地区：[1]江南大学食品学院,无锡214122 [2]上海热丽科技集团有限公司,上海200125 [3]江南大学食品科学与技术国家重点实验室,无锡214122

出　　处：《农业工程学报》2017年第10期310-314,共5页Transactions of the Chinese Society of Agricultural Engineering

基　　金："十三五"国家重点研发计划(2016YFD0401404);国家自然科学基金(31371812);江苏省重大科技示范项目(BE2016635)联合资助

摘　　要：为了表征不同油炸时间下马铃薯片的油脂吸收规律,该文结合索氏抽提、染色法、激光共聚焦扫描镜观察、低场核磁共振成像技术等方法对马铃薯片的油脂吸收规律进行描述和解释,获得了油炸温度180℃、油料比10:1时不同油炸时间下马铃薯片油脂含量、油脂类型以及油脂分布的变化规律,并结合其孔隙特征解释油脂的吸收行为。结果表明:油炸时间(0~12 min)显著影响马铃薯片的总油脂质量分数、表面油脂、结构油脂和表面渗透油脂质量分数(P<0.05);随着油炸时间的延长,马铃薯片的总油脂质量分数逐渐上升,当油炸10 min后,总油脂质量分数达到47.09%,之后逐渐趋于稳定;马铃薯片的表面油脂质量分数最低,约1.30%~2.06%;随油炸时间的延长,结构油脂质量分数逐渐上升,而油炸6 min后马铃薯片的表面渗透油脂质量分数呈下降趋势;激光共聚焦扫描镜观察显示,油炸过程中,随着油炸时间的延长,马铃薯片红色区域面积增大,表明油脂质量分数增加,且油脂从表面逐渐向中心渗透,黏附于细胞壁上,充盈细胞间质;当油炸时间为0~8 min时,马铃薯片的孔体积和孔隙率随油炸时间而增大,对应的油脂质量分数也逐渐提高,研究结果可为油脂吸收的表征,以及低油马铃薯片的开发提供参考。In order to characterize the oil absorption behavior of potato chips during the different frying time, the soxhlet extraction, dye method, confocal laser scanning microscopy and low field nuclear magnetic resonance imaging were combined to analyze and explain the oil absorption behavior of potato chips in this paper. When the frying temperature was 180 ℃ and the ratio of oil to material was 10：1, the changing rules of oil content, oil type and oil distribution of potato chips during the different frying time were obtained. In addition, the porosity characteristics of potato chips were also used to explain the oil absorption behavior during frying. The results showed that frying time （0-12 min） significantly affected the content of total oil, surface oil, structural oil and surface penetrated oil of potato chips at the frying temperature of 180 ℃ and the ratio of oil to material of 10：1 （P〈0.05）. The total oil content of potato chips increased with the increase of frying time. When the frying time reached 10 min, the total oil content of potato chips was 47.09%, and then it gradually tended to be stable. The surface oil content of potato chips was the lowest, which was about 1.30%-2.06%. The structural oil content of potato chips increased with the increase of frying time, however the PSO content of potato chips decreased when the frying time exceeded 6 min. The confocal laser scanning microscopy showed that during the frying process, the red region of potato chips enlarged with the increase of frying time, which meant the increase of the oil content of potato chips. The oil was permeated from the surface of the potato slice to the interior and located on cell walls, which followed the cell shapes and filled the intercellular spaces. When the frying time was 0-8 min, the pore volume and porosity increased with the increase of frying time, and the oil content of potato chips was also increased. Overall, this study has an important significance for the characterization of oil absorption behavior of

关 键 词：油脂 食品加工 微观结构 油炸 油脂含量 孔隙特征 

分 类 号：TS255[轻工技术与工程—农产品加工及贮藏工程]