油炸食品在贮藏过程中水分和脆性变化研究  

Changes of Moisture and Brittleness of Fried Food during Storage

作　　者：马雯雯[1] 李春花[1] 张建新[1] 于修烛[1] 

机构地区：[1]西北农林科技大学食品科学与工程学院,陕西杨凌712100

出　　处：《农产品加工（下）》2017年第5期11-14,36,共5页Farm Products Processing

摘　　要：为了探究油炸食品在贮藏过程中水分含量和脆性变化及其对油炸食品感官品质的影响,以方便面、锅巴、麻花和薯片等油炸食品为试验材料,通过Schall法(60℃),每隔3 d测定1次水分含量和硬度,并观察油炸食品感官品质的变化。结果表明,油炸食品水分含量随贮藏时间的延长逐渐减少,变化范围为4.78%~1.28%;脆性随贮藏时间的延长逐渐增大,不同食品差异较大,变化范围为92.79~15 373.42 g。同时,油炸食品贮藏过程中水分含量减小、硬度增大,食品变脆。In order to investigate the changes of moisture content and brittleness of fried foods during storage, and their effects on the sensory quality of fried foods, this paper selects the instant noodles, crispy rice, twist and potato chips and other fried foods as test materials, Schall method （60 ℃ ） , the water content and hardness are measured every 3 d a time, and the changes of sensory texture of fried food are observed. The results show that the moisture content decreased gradually with the increase of storage time, and the variation range is 4.78%-1.28%. With the increase of storage time, the brittleness increased gradually, the difference of different food is larger, the change range is 92.79-15 373.42 g. At the same time, the moisture content of fried food is decreased, the hardness is increased and the food is crisp.

关 键 词：油炸食品 贮藏过程 水分含量 脆性 

分 类 号：TS201.1[轻工技术与工程—食品科学]