预炸对速冻油条食用品质的影响  

Effects of pre-frying on the quality of frozen deep-fried sticks

作　　者：郝文 李曼杰 谢霞 计红芳[1] 张令文[1] 琚星 HAO Wen;LI Manjie;XIE Xia;JI Hongfang;ZHANG Lingwen;JU Xing(School of Food Science,Henan Institute of Science and Technology,Xinxiang 453003,China)

机构地区：[1]河南科技学院食品学院,河南新乡453003

出　　处：《河南科技学院学报（自然科学版）》2023年第6期26-31,共6页Journal of Henan Institute of Science and Technology(Natural Science Edition)

基　　金：河南省重大科技专项(221100110500);河南省科技攻关项目(212102110084,222102110085)。

摘　　要：速冻油条是油条工业化的最佳切入点,约有2500亿元的市场容量,但有关油炸对速冻油条品质的影响鲜见报道.论文以速冻油条为研究对象,探讨预炸温度和时间对速冻油条的色泽、比容、剪切力、水分含量、表面含油量、总含油量、质构等食用品质的影响.研究结果表明,在油炸温度和时间变化时,速冻油条的各项指标均发生了显著变化.随着预炸温度的升高和预炸时间的延长,油条的L^(*)值不断降低,a^(*)值、b^(*)值呈增大趋势,比容先增大后减小,硬度不断增大,弹性和感官评分先增后减.在预炸温度180℃、时间70 s时,速冻油条的色泽适中,比容最大,为3.11 cm^(3)/g,弹性为0.59,感官评分为83.34分,速冻油条具有较优的食用品质.Frozen deep-fried dough sticks are the best entry point for the industrialization of deep-fried dough sticks,with a market capacity of about 250 billion yuan.However,the impact of frying on the quality of frozen deep-fried dough sticks is rarely reported.The effects of pre-frying temperature and time on the color,specific volume,shear force,moisture content,surface oil content,total oil content and texture of quick-frozen deep-fried dough sticks were studied.The results showed that the indexes changed significantly when the frying temperature and time changed.With the increase of pre-frying temperature and the extension of pre-frying time,the L^(*)value of deep-fried dough sticks decreased continuously,the a^(*)value and b^(*)value showed an increasing trend,the specific volume increased first and then decreased,the hardness increased continuously,and the elasticity and sensory scores increased first and then decreased.In frying temperature 180℃,time of 70 s,the colour of frozen fried dough sticks was moderate,the volume for maximum was 3.11 cm^(3)/g,elasticity was 0.59,sensory score was 83.34,frozen fried dough sticks had the best edible quality.

关 键 词：速冻油条 油炸温度 油炸时间 食用品质 

分 类 号：TS213.2[轻工技术与工程—粮食、油脂及植物蛋白工程]