关键词: 明胶；乳液；流变学；固态油；质构；煎炸食品

Abstract: 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.

Key words: gelatin; emulsion; rheology; solid oil; texture; fried food