摘要
阐述了影响油炸马铃薯条吸油率的主要因素,并用正交实验选择控制吸油率的最佳工艺条件,探索了可食性膜对控制油炸食品吸油率的影响。研究表明,纤维素膜可有效降低油炸食品的吸油率。
Effects of main factors on fat uptake in fried potato strips was mainly studied in this paper, and optimum technological conditions were found through the orthogonal experiments, effects of edible coatings on controlling fat uptake in fried foods were discussed. The results showed that cellulose co.atings proved to be efficient methods of controlling fat uptake.
出处
《食品科技》
CAS
北大核心
2009年第5期160-163,共4页
Food Science and Technology
基金
河南工业大学校科研基金项目(07XGG003)
关键词
马铃薯条
油炸食品
吸油率
可食性膜
potato strips
fried foods
fat uptake
edible coatings
