明胶基乳液的流变学特性及其对煎炸食品的应用  

Rheological Properties of Gelatin-Based Emulsion and Its Application in Fried Foods

作　　者：胡露丹 杜杰[1] 彭林[1] 周扬 马良[1] 张宇昊[1,2] 王洪霞[1,2] HU Ludan;DU Jie;PENG Lin;ZHOU Yang;MA Liang;ZHANG Yuhao;WANG Hongxia(College of Food Science,Southwest University,Chongqing 400715,China;Key Laboratory of Luminescence Analysis and Molecular Sensing,Ministry of Education,Southwest University,Chongqing 400715,China)

机构地区：[1]西南大学食品科学学院,重庆400715 [2]西南大学发光与实时分析化学教育部重点实验室,重庆400715

出　　处：《食品科学》2022年第16期114-121,共8页Food Science

基　　金：重庆市自然科学基金面上项目(cstc2020jcyj-msxmX0995);中央高校基本科研业务费专项(SWU119069);国家自然科学基金面上项目(31671881;31972102)。

摘　　要：考察基于不同明胶添加量的乳液的流变学特性,并结合模型进行微观流变学分析,利用光学显微镜进一步探究其稳定性,通过其在饼类物质上涂覆煎炸探究其食品应用。研究发现明胶基乳液均为假塑性流体(n<1)且具有剪切稀化现象;乳液具有较高黏度、储能模量G′和损耗模量G″,其网络结构较强;乳液具有一定温度依赖性、优良触变性(恢复率69.6%),稳定性较高;同时荧光正置显微镜观察表明乳液粒径较小且均匀,进一步验证其高稳定性。用乳液和大豆油对手抓饼进行煎炸实验,对质构特性和感官评分进行差异显著性分析发现,明胶基乳液“固态油”有效地提高了手抓饼的脆值和咀嚼性。因此明胶基乳液适合作为“固态油”替代食用油,食品成型时可以涂覆至食品表面并直接包装成速食食品,方便市场售卖和消费者直接煎炸食用。In this study,we investigated the effect of adding different amounts of gelatin on the rheological properties of emulsions,and conducted a microscopic rheological analysis of the emulsions containing gelatin using mathematical models.Besides,we evaluated the stability of the emulsions using an optical microscope,and explored the application of gelatin-based emulsions in Chinese scallion pancake.It was found that the gelatin-based emulsions were pseudoplastic fluids with shear-thinning nature(n<1).The emulsions had high viscosity,storage modulus(G′)and loss modulus(G″),showing a strong network structure.The emulsions had temperature dependence and good thixotropy(recovery rate of 69.6%),indicating high stability.At the same time,the observation by an upright fluorescent microscope showed that the particle sizes of emulsions were small and uniform,further confirming their excellent stability.The texture properties and sensory evaluation scores of fried Chinese scallion pancakes coated with soybean oil and a soybean oil emulsion added with gelatin were compared,revealing that the gelatin-based emulsion could effectively improve the brittleness and chewiness of pancakes.Therefore,gelatin-based emulsions can be used as an alternative to vegetable oil in fast foods.

关 键 词：明胶 乳液 流变学 固态油 质构 煎炸食品 

分 类 号：TS219[轻工技术与工程—粮食、油脂及植物蛋白工程]