降低挂糊油炸制品含油量的研究进展  

Research Progress of Reducing Oil Content of Fried Products after Being Coated with Batter

作　　者：杨雪欣[1] 陈可靖 YANG Xuexin;CHEN Kejing(College of Tourism and Cuisine,Harbin University of Commerce,Harbin 150076,China)

机构地区：[1]哈尔滨商业大学旅游烹饪学院,黑龙江哈尔滨150076

出　　处：《食品工业科技》2021年第22期376-382,共7页Science and Technology of Food Industry

基　　金：哈尔滨商业大学青年创新人才培养计划项目(18XN028);哈尔滨商业大学博士科研启动项目(13DW028)。

摘　　要：挂糊是中国烹饪的一项重要加工手段,糊在油炸制品中的运用也十分广泛。酥香可口的挂糊油炸制品深受人们的喜爱,而油炸制品因其含油量过高容易引起肥胖以及冠心病等慢性疾病,因此,降低油炸制品的含油量,开发低脂健康的油炸制品就显得十分迫切。本文根据油炸制品的吸油原理介绍了降低挂糊油炸制品吸油量的主要方法,其中改善面糊涂层配方(淀粉、蛋白质和食品胶等)、添加预处理工序(预油炸、预烫漂和预干燥)、改变油炸工艺条件(控制油炸时间和油炸温度、新型油炸技术和油炸后脱油)等均能有效降低挂糊油炸制品的含油量,提高其食用品质。综述内容为挂糊制品糊的配方设计和油炸加工提供一定科学指导,并为低脂油炸制品的研发和规模化生产提供科学依据。Batter coating is an important processing method in Chinese cooking,and the use of batter in fried products is also very widespread.The crispy and delicious fried products are very popular among people.However,the high oil content of fried products can easily cause obesity and chronic diseases such as coronary heart disease,therefore,it is urgent to reduce the oil content of fried products and develop low-fat and healthy fried products.This review introduces the main methods to reduce the oil content of fried products based on the mechanism of oil absorption during deep-fat frying,including modification of batter coating(starch,protein and gums),adding pretreatments method(pre-frying,blanching and pre-drying),changing the frying process conditions(control of frying time and frying temperature,new frying technology and post-frying de-oiling)can effectively reduce the oil content of fried products with batter and improve the edible quality of fried products with batter.The review provides some scientific guidance for the formulation design and frying process of hanging paste products,and provides a scientific basis for the research and development and large-scale production of low-fat fried products.

关 键 词：挂糊 含油量 糊料成分 预处理 油炸加工 

分 类 号：TS201.1[轻工技术与工程—食品科学]