淀粉基油炸制品吸油率调控方法的研究进展  

A Review of Methods for the Regulation of the Oil Absorption Rate of Starch-Based Fried Products

作　　者：王静[1] 刘远晓 温纪平[1,2] WANG Jing;LIU Yuanxiao;WEN Jiping(School of Food Science and Technology,Henan University of Technology,Zhengzhou 450001,China;National Wheat Processing Technology R&D Center,Zhengzhou 450001,China)

机构地区：[1]河南工业大学粮油食品学院,河南郑州450001 [2]国家小麦加工技术研发专业中心,河南郑州450001

出　　处：《食品科学》2023年第11期252-259,共8页Food Science

基　　金：“十四五”国家重点研发计划重点专项(2021YFD2100901)。

摘　　要：油炸在中国是一种传统的烹饪手段,在赋予制品独具酥脆特征的同时也赋予了其油腻感。高热量的油炸食品会产生健康隐患。研究人员采取各种技术手段在保证制品良好品质的前提下,对如何减少油炸过程中油脂的吸收,已做了许多尝试。本文综述了淀粉基制品在油炸过程中的吸油行为,介绍了几种调控油炸制品含油量的技术手段。添加功能性成分的调控手段(蛋白质或淀粉的组分调配以及亲水胶体与制品主料复配)与当前兼具营养与低油含量特点的低脂食品的研究趋势相符。涂膜技术同样是利用天然大分子物质作为阻油屏障来应用于生产,其应用前景广阔,对生产低脂油炸食品具有实际意义。另外,新型油炸技术中的真空油炸、空气油炸以及喷淋油炸等的技术日趋成熟,可根据油炸制品工业生产需求逐渐替代传统油炸,制作低脂油炸制品。本文所述的调控措施都能够不同程度达到降低不同油炸制品含油量的效果,旨在基于油炸制品的吸油机制,为针对不同的油炸淀粉基制品选择合适的降油调控措施提供科学的理论依据,为开发低脂油炸制品提供理论参考。Deep-frying is a traditional cooking method in China,endowing the product with unique crispy characteristic but also greasiness.High-calorie fried foods can create health risks.Many attempts have been made by researchers to reduce the absorption of oil during the frying process while ensuring the good quality of deep-fried products.This paper reviews the oil-absorbing behavior of deep-fried starch-based products during the frying process and describes several methods to regulate the oil content of deep-fried products.Adding functional ingredients(proteins or starches and a combination of hydrocolloids with the main ingredients of the product)is in line with the current trend of nutritious and low-fat foods.Coating technology,which utilizes natural macromolecules as an oil barrier,has promising applications in the production of low-fat fried foods.In addition,new frying technologies such as vacuum frying,air frying and spray frying are becoming increasingly mature,and can gradually replace traditional frying for the production of low-fat fried products according to the needs of industrial production.All regulatory measures described in this paper can reducing the oil content of different fried products to different degrees,which will provide a scientific and theoretical basis for selecting a suitable measure for oil reduction in different fried starch-based products based on their oil absorption mechanisms,and provide a theoretical reference for the development of low-fat fried products.

关 键 词：吸油机制 调控方法 功能性成分 真空油炸 空气油炸 

分 类 号：TS210.1[轻工技术与工程—粮食、油脂及植物蛋白工程]