不同预处理对甘薯片油炸特性的影响  

Effect of different pretreatments on the deep-frying performance of sweet potato slices

作　　者：彭麒燕 任美玲 王博[1] 叶发银[1,2,3] 赵国华 PENG Qiyan;REN Meiling;WANG Bo;YE Fayin;ZHAO Guohua(College of Food Science,Southwest University,Chongqing 400715,China;National Demonstration Center for Experimental Food Science and Technology Education(Southwest University),Chongqing 400715,China;Chongqing Sweet Potato Engineering and Technology Research Center,Chongqing 400715,China)

机构地区：[1]西南大学食品科学学院,重庆400715 [2]食品科学与工程国家级实验教学中心(西南大学),重庆400715 [3]重庆市甘薯工程技术研究中心,重庆400715

出　　处：《食品与发酵工业》2024年第5期249-258,共10页Food and Fermentation Industries

基　　金：国家级大学生创新创业训练计划项目(202110635109);国家自然科学基金项目(32272239)。

摘　　要：为研究预处理对甘薯片结构及油炸特性的影响,该实验以甘薯为原料,对甘薯切片进行热水浴(65、80、90℃)或者蒸汽烫漂-冰箱老化(4℃,0~36 h)等预处理后烘干(50℃),采用扫描电子显微镜观测、淀粉短程及长程有序结构分析、水分分布测定等手段探究其结构的变化,按照相同条件对甘薯片进行油炸,通过脂肪含量测定、色差及穿刺测试等手段分析甘薯片油炸特性的变化情况。结果表明,直接烘干甘薯片的组织结构及淀粉颗粒形态相对完整,油炸后脂肪含量较高;随着热水浴温度的升高,甘薯片中细胞组织结构破坏程度增加,淀粉短程有序度和相对结晶度下降,T21峰面积增加,甘薯片油炸时吸油量逐步降低;同时,甘薯片细胞内的淀粉因蒸汽烫漂而糊化,随后的老化处理使其细胞内充满淀粉凝胶,对水分的结合力增强,随着老化时间延长,油炸甘薯片的韧性和脆性不断变化,脂肪含量从23.44%降至17.77%。从油炸甘薯片的脂肪含量、色差和质地等指标综合考虑,蒸汽烫漂6 min后4℃老化36 h处理比热水浴处理能够更好地改善甘薯片的油炸特性。To investigate the effect of pretreatment on the structural characteristics and frying behavior of sweet potato slices,the fresh-cut sweet potato slices were pretreated by a hot water bath(65,80,and 90℃)or steam blanching succeeded with retrograding at 4℃in the refrigerator for 0-36 h and then oven-dried(50℃).The effects of different pretreatments on the structural characteristics of sweet potato slices were studied by scanning electron microscope observation,starch short-range and long-range ordered structure analysis,and water distribution measurement.Then,the sweet potato slices were deep-fried under the same conditions.The frying performance was evaluated by fat absorption,color measurements,and penetration tests.Results showed that the tissue structure and starch granular mor-phology of directly oven-dried sweet potato slices retained relatively complete.The oil content was high for this sample.For the hot water bath pretreated samples,the destruction degree of cell tissue structure in sweet potato slices increased,the degree of short-range order and relative crystallinity of starch decreased,and the area of T21 peak investigated by low field NMR increased with the increase of hot water bath temperature.Accordingly,the fat content of the deep-fried sweet potato slices was gradually reduced.Meanwhile,steam blanching made the starch in the cells of sweet potato slices gelatinized,and the subsequent retrogradation treatment made the cells of the sweet pota-to slices filled with retrograded starch gels.Therefore,it favored the ability to immobilize water in the dried sweet potato slices.By exten-ding the retrogradation time,the absorption of fat in the fried sweet potato slices was weakened,while the toughness and brittleness of the fried sweet potato slices varied.The fat content of the deep-fried sweet potato slices gradually decreased from^(2)3.44%to 17.77%when the retrogradation time was prolonged from 0 h to 36 h.From the comprehensive consideration of fat content,color characteristics,and tex-ture of

关 键 词：甘薯片 预处理 油炸 淀粉 性能 

分 类 号：TS215[轻工技术与工程—粮食、油脂及植物蛋白工程]