不同油炸温度下糯米糕水分及油脂含量分布  

Water and Oil Content Distribution of Glutinous Rice Cake with Different Frying Temperature

作　　者：丁援园 周裔彬[1] 吴亦鸣 DING Yuan-yuan;ZHOU Yi-bin;WU Yi-ming(School of Tea and Food Science, Anhui Agricultural University, Hefei 230036, Chin)

机构地区：[1]安徽农业大学茶与食品科技学院,安徽合肥230036

出　　处：《食品工业科技》2018年第13期56-61,共6页Science and Technology of Food Industry

基　　金：国家自然科学基金(31271960)

摘　　要：本实验以糯米为原料制作糯米糕,在150、160、170、180和190℃的温度下分别油炸6 min,冷却后得糯米糕全糕,并剥离成外壳层、中间层和中心层三部分,通过对比原糯米粉、糯米糕全糕、外壳层、中间层和中心层的水分、油脂含量,研究不同温度下油炸糯米糕中的水分及油脂含量分布。结果表明,与原糯米粉相比,水分含量为:原糯米粉>中心层>全糕>中间层>外壳层,而油脂含量为:外壳层>全糕>中间层>中心层>原糯米粉。低场核磁共振测定表明,结合水含量:原糯米粉>中心层>全糕>中间层>外壳层;油脂含量结果与国标法测定结果一致。油炸温度对油脂含量有一定影响,随着温度升高,外壳层油脂含量呈先上升后下降的趋势,170℃油脂含量最高,为17.63%。油炸糯米糕在不同油炸温度下各部位自由水、结合水与油脂变化趋势相同,实际油炸时可选用150~160℃温度进行。To study the distribution of water and oil content in fried glutinous rice cake, the glutinous rice cake made of glutinous rice was taken as material in this experiment and was deep-fried for 6 minutes at 150,160,170,180 and 190 ℃, respectively.After cooling, the cake was obtained and separated into crust part, middle part, core part. By comparing the water and oil content of the original glutinous rice flour,the whole glutinous rice cake, the crust part, middle part and core part, the distribution of water and oil content in fried glutinous rice cake at different temperatures was studied. Results showed that, comparing with original glutinous rice flour, the water content was glutinous rice flour 〉 core part 〉 whole cake 〉 middle part 〉 crust part.On the contrary,the oil content was crust part 〉 whole cake 〉 middle part 〉 core part 〉 glutinous rice flour.The result of low field nuclear magnetic were showed that the bound water content was glutinous rice flour 〉 core part 〉 whole cake 〉 middle part 〉 crust part and the content of oil was consistent with the result of national standard. Frying temperature had a certain effect on oil content. With the increase of temperature, the oil content of the crust part first increased and then decreased,and the oil content at 170 ℃ was the maximum, which was 17.63%.The free water, bound water and oil in fried glutinous rice cakes had the same change trend.It was better to choose 150-160 ℃ when frying.

关 键 词：糯米糕 油炸 水分含量 油脂含量 

分 类 号：TS203.3[轻工技术与工程—食品科学]