油炸食品中可食性膜的应用现状及研究进展  

Application Status and Research Progress of Edible Film in Fried Food

作　　者：宋昱 孟令冬 王娟娟 李昀 SONG Yu;MENG Ling-dong;WANG Juan-juan;LI Yun(College of Food Science and Bioengineering,Tianjin Agricultural University,Tianjin 300392,China)

机构地区：[1]天津农学院食品科学与生物工程学院,天津300392

出　　处：《食品研究与开发》2021年第23期219-224,共6页Food Research and Development

基　　金：天津市科技计划项目(20ZYCGSN00450)。

摘　　要：油炸食品因含油量高、易氧化变质、油炸过程中易产生有害物质等,对人体健康造成潜在危害。可食性膜因具有阻隔性、抗氧化性等特性可以有效降低油炸食品含油量,在提高油炸食品品质中具有很好的应用前景。该文主要综述近年来国内外油炸食品中可食性膜的应用及研究进展,对利用可食性膜技术生产出安全、健康、低脂的油炸食品进行展望。Fried food is potentially harmful to human health because of its high oil content,susceptibility to oxidative deterioration,and formation of harmful substances during the frying process.Edible film can effectively reduce the oil content in fried food because of its barrier and antioxidant properties,and it has good application prospects in improving the overall quality of fried foods.This paper summarized the application and research progress on edible membrane in fried foods at home and abroad in recent years,and prospected the production of safe,healthy,and low-fat fried food using edible membrane technology.

关 键 词：可食性膜 油炸食品 含油量 抑油 油炸薯类食品 丙烯酰胺 

分 类 号：TS205[轻工技术与工程—食品科学]