空气煎炸技术应用于食品加工的研究进展  

Research progress of air frying technology in food processing

作　　者：王君 王颖 陈喆 杜沁妍 李松南[2] WANG Jun;WANG Ying;CHEN Zhe;DU Qinyan;LI Songnan(School of Tourism and Cuisine, Yangzhou University, Yangzhou 225127, China;Joint International Research Laboratory of Agriculture and Agri-Product Safety, the Ministry of Education of China, Institutes of Agricultural Science and Technology Development, Yangzhou University, Yangzhou 225009, China)

机构地区：[1]扬州大学旅游烹饪学院,江苏扬州225127 [2]教育部农业与农产品安全国际合作联合实验室扬州大学农业科技发展研究院,江苏扬州225009

出　　处：《美食研究》2021年第2期49-53,共5页Journal of Researches on Dietetic Science and Culture

基　　金：国家自然科学基金项目(82000791);茶树生物学与资源利用国家重点实验室开放基金项目(SKLTOF20200110)。

摘　　要：煎炸食品因其具有金黄的色泽、诱人的香味和酥脆的口感而广受消费者的喜爱,但传统油炸方式往往伴随着大量的油烟和一些有害物质的产生,且油炸食品含油量高且营养成分损失严重。利用高速循环的高温热空气进行烘制的空气煎炸,具有健康、美观、安全和易清洁等特点,是一种有望替代传统油炸的新型煎炸技术。空气煎炸技术,不仅能保持油炸食物的色泽和口感,减少食物中营养的流失,提高食品风味和感官品质,还能降低油炸过程中油脂的使用量和产生的有害物质含量,在未来的食品加工领域极具发展潜力。Fried foods is popular because of their golden color,attractive aroma and crispy feel.However,traditional frying method produce fumes and harmful substances,and fried foods often contain more fats and less nutrients.With the characteristics of health,safety,and easy cleaning,air frying uses high-speed and high-temperature circulating air,which can not only maintain the color and taste,reduce the loss of nutrients,improve the flavor and sensory quality of foods,but also reduce the use of fats and harmful substances in the frying process.

关 键 词：空气煎炸 营养成分 食品风味 感官品质 质构品质 

分 类 号：TS972.2[轻工技术与工程]