不同预处理方式对抑制再制薯条吸油特性的影响

doi:10.7506/spkx1002-6630-20230901-011

摘要/Abstract

摘要： 探究热风干燥预处理（60、90 min和120 min）和焙烤预处理（24、27 min和30 min）对降低再制薯条吸油效果及抑制吸油的作用机理，确定最佳的预处理方式。结果表明：与未处理样品相比，经过热风干燥和焙烤预处理后油脂质量分数分别降低了5.37%～15.75%和16.30%～16.51%（P＜0.05）；预处理后样品的水分质量分数降低，油炸后油脂质量分数也相应降低，且呈线性正相关；通过低场核磁共振分析发现，预处理后样品中自由水含量大幅度降低，部分自由水向结合水、半结合水转变；焙烤预处理后样品表面和内部油脂分布少于热风干燥预处理；通过激光扫描共聚焦显微镜观察发现焙烤预处理后少量油脂分布于淀粉细胞缝隙中，淀粉-脂质复合物生成明显少于热风干燥和未处理样品；通过扫描电镜观察发现相比于热风干燥预处理，焙烤预处理后样品表面的粗糙度降低、裂缝和孔隙数量减少。因此，预处理是通过改变样品初始水分质量分数、水分状态、表面微观结构和淀粉特性抑制再制薯条吸油，焙烤预处理抑制吸油的效果优于热风干燥预处理。结合感官评价结果综合考虑，选择焙烤预处理27 min作为最佳预处理方式制备油脂含量低且品质较好的马铃薯休闲食品。

关键词: 预处理；再制薯条；热风干燥；焙烤；油脂

Abstract: This study aimed to explore the effects of hot air-drying pretreatment (60, 90 and 120 min) and baking pretreatment (24, 27 and 30 min) on reducing oil adsorption by formulated French fries and the underlying effects and to determine the optimal pretreatment method. The results showed that compared with the untreated samples, the oil contents after hot air drying and roasting pretreatment were decreased by 5.37%–15.75% and 16.30%–16.51%, respectively (P < 0.05). We found that the moisture contents of the pretreated samples and the oil contents after frying were reduced compared with those of the control group, and showed a linear positive correlation with each other. Low-field nuclear magnetic resonance (LF-NMR) analysis showed that the content of free water was greatly reduced after pretreatment, and the free water was partially transformed into bound water and semi-bound water. Magnetic resonance imaging (MRI) analysis found that the distribution of oil on the surface and inside of the samples after baking pretreatment was less than that after hot air-drying pretreatment. Confocal laser scanning microscope (CLSM) observation showed that a small amount of oil was distributed in the gap between starch cells after baking pretreatment, and the amount of starch-lipid complexes produced in baked samples was significantly less than those in hot air-dried and untreated samples. Scanning electron microscope (SEM) showed that compared with hot air-drying pretreatment, the surface roughness of samples and the number of cracks and pores on the surface were reduced after baking pretreatment. Therefore, pretreatment could inhibit oil adsorption by formulated French fries by changing the initial moisture content, moisture state, surface microstructure and starch characteristics. The effect of baking pretreatment was more pronounced than that of hot air-drying pretreatment. Taking the sensory evaluation results into consideration, 27-min baking pretreatment was selected as the optimal pretreatment method to prepare low-oil quality potato snacks.

Key words: pretreatment; formulated French fries; hot air drying; baking; oil

中图分类号:

TS215

王智珍，李文钊，李玉爽，路晓，徐艳朋，张亚旭，刘馨阳，阮美娟. 不同预处理方式对抑制再制薯条吸油特性的影响[J]. 食品科学, 2024, 45(6): 208-215.

WANG Zhizhen, LI Wenzhao, LI Yushuang, LU Xiao, XU Yanpeng, ZHANG Yaxu, LIU Xinyang, RUAN Meijuan. Inhibitory Effects of Different Pretreatment Methods on Oil Adsorption Characteristics of Formulated French Fries[J]. FOOD SCIENCE, 2024, 45(6): 208-215.

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不同预处理方式对抑制再制薯条吸油特性的影响

Inhibitory Effects of Different Pretreatment Methods on Oil Adsorption Characteristics of Formulated French Fries

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