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作 者:闫晗 张婧怡 葛成荡 王欣怡 余健 于鲲 李培燕 吴晓伟[1] YAN Han;ZHANG Jingyi;GE Chengdang;WANG Xinyi;YU Jian;YU Kun;LI Peiyan;WU Xiaowei(Associated Discipline Key Laboratory of Whole Nutrition and High-value Utilization,Anhui Provincial Key Laboratory of Functional Agriculture and Functional Foods,School of Food Science and Engineering,Anhui Science and Technology University,Chuzhou 239000,China)
机构地区:[1]安徽科技学院食品科学与工程学院,全谷物营养与高值化利用联合共建学科重点实验室,功能农业与功能食品安徽省重点实验室,安徽滁州239000
出 处:《食品与发酵工业》2025年第8期386-393,共8页Food and Fermentation Industries
基 金:安徽科技学院引进人才项目(SPYJ202106);安徽省人社厅安科吴晓伟省级技能大师建设项目(811526);2024年国家级大学生创新训练计划项目(202410879087)。
摘 要:油炸食品常因含油量高、口感不酥脆等原因不能满足当前消费者的个性化需求。因此,需对油炸食品进行改良处理,挂糊处理是最为简便有效的方法。挂糊依组分差异可划分为淀粉类挂糊、亲水胶体挂糊和蛋白质类挂糊三类。这三类糊均具有良好的成膜性、热凝胶性以及阻隔性等功能特性,可有效降低油炸食品的油脂含量,提高其保水性,并改善其色泽和质构。该文主要综述了近年来常见的挂糊类型,阐述了挂糊对油炸食品水油含量、质构以及色泽产生的影响,旨在为优质挂糊粉的开发和应用提供参考。Fried foods often fail to meet the personalized needs of consumers due to their high oil content and lack of crispy texture.Therefore,it is necessary to improve the pretreatment of fried food,and the coating pretreatment is the most simple and effective method.The coating can be divided into starch paste,polysaccharide hydrocolloid paste,and protein paste according to the different components.These three types of pastes have good film-forming,thermal gelation,and barrier properties,which can effectively reduce the oil content of fried food,improve its water retention,and improve its color and texture.In this paper,the common types of batter in recent years were reviewed,and the effects of batter on the water and oil content,texture,and color of fried food were expounded to provide a reference for the development and application of high-quality paste powder.
分 类 号:TS201.2[轻工技术与工程—食品科学]
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