冷冻联合涂膜处理降低再制薯条含油量的效果

doi:10.7506/spkx1002-6630-20250401-003

摘要/Abstract

摘要： 探究冷冻与涂膜这两种预处理手段对降低低温油炸再制薯条含油量的影响。冷冻预处理条件为－24 ℃、3 h的组合冷冻效果最佳。筛选海藻酸钠、大豆分离蛋白、羧甲基纤维素钠3 种涂膜剂，发现0.03 g/mL的海藻酸钠降低含油量的效果最佳。在此基础上考虑对再制薯条进行冷冻与涂膜联合处理，探究上述预处理方法对再制薯条降低含油量机理的研究，并确定最佳的预处理方案。结果表明：冷冻预处理会降低样品内部水分含量，改变水分分布，且油炸前水分含量与油炸后油脂含量呈现正相关关系；经过冷冻、涂膜、冷冻与涂膜联合处理的再制薯条含油量分别下降了35.02%、10.49%、44.83%（P＜0.05）；冷冻与海藻酸钠涂膜联合处理后再制薯条的表面以及内部油脂含量最低；通过激光共聚焦显微镜发现经过冷冻与涂膜联合处理的样品生成复合物的区域最小；扫描电子显微镜结果显示冷冻与海藻酸钠涂膜联合处理的样品表面缝隙和孔隙最少且表面粗糙度低；通过对其质构进行测定发现，涂膜处理会显著提高其硬度和脆度。综上所述，预处理能改变再制薯条水分含量、分布、表面微观结构及淀粉特性，降低含油量并提升酥脆度，其中冷冻与涂膜联合处理效果最佳。结合感官评价，冷冻与海藻酸钠涂膜联合处理为低温油炸再制薯条的最佳预处理方式。

关键词: 再制薯条；含油量；涂膜剂；低温油炸；机理研究

Abstract: The effects of two pretreatment methods, freezing and coating, on the oil content of low-temperature deep-fried reconstituted French fries were investigated. The combination of temperature and time that provided the best freezing effect was –24 ℃ and 3 h. Compared with two other coating agents, sodium carboxymethyl cellulose (CMC) and soybean protein isolate (SPI), 0.03 g/mL sodium alginate (SA) was found to be the most effective in reducing the oil content. On this basis, the combined effect of freezing and coating pretreatments on reducing the oil content of reconstituted French fries was explored and the optimal pretreatment combination was determined. The results showed that freezing pretreatment reduced the moisture content of the samples and changed the moisture distribution, and there was a positive correlation between the moisture content before deep frying and the oil content after deep frying. Freezing, coating and their combination decreased the oil content of reconstituted French fries by 35.02%, 10.49%, and 44.83%, respectively (P < 0.05). Combined freezing-SA coating treatment resulted in the lowest surface internal oil contents of reconstituted French fries. Confocal laser scanning microscopy (CLSM) showed that the combined treatment resulted in the smallest area of complex formation. Scanning electron microscopy (SEM) showed that the combined freezing-SA coating treatment resulted in the least number of cracks and pores on the surface of French fries with low surface roughness. Textural characterization showed that the coating treatment significantly increased the hardness and crispness of the samples. In conclusion, all pretreatments changed the moisture content, moisture distribution, surface microstructure and starch characteristics of reconstituted French fries, reduced the oil content and enhanced the crispiness, with the combined treatment being the most effective among them. Furthermore, sensory evaluation showed that the combination of freezing and SA coating was the best pretreatment method for low-temperature deep-fried reconstituted French fries.

Key words: reconstituted French fries; oil content; coating agent; low-temperature frying; mechanistic study

中图分类号:

TS215

韩雪，李文钊，赵薇，王鹏豪，李瑞芝，汪思瑞. 冷冻联合涂膜处理降低再制薯条含油量的效果[J]. 食品科学, 2025, 46(17): 254-232.

HAN Xue, LI Wenzhao, ZHAO Wei, WANG Penghao, LI Ruizhi, WANG Sirui. Effect of Freezing Combined with Coating Treatment on Reducing the Oil Content of Reconstituted French Fries[J]. FOOD SCIENCE, 2025, 46(17): 254-232.

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冷冻联合涂膜处理降低再制薯条含油量的效果

Effect of Freezing Combined with Coating Treatment on Reducing the Oil Content of Reconstituted French Fries

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