油炸过程中淀粉功能特性的变化

Changes of Functional Properties of Starches during Deep Frying

采用深层油炸模型,研究了油炸过程中淀粉的溶解度、膨胀度、冻融稳定性和透光率等功能特性的变化。结果表明,在试验范围内,初炸100 s的淀粉溶解度最高,其次是初炸75 s的淀粉,复炸80 s的淀粉溶解度最低。随冻融循环次数的增加,不同油炸处理淀粉的析水率均增大,但不同处理的淀粉析水率增幅不同;初炸25 s的淀粉糊析水率始终高于其他油炸处理的淀粉。当初炸时间在25-75 s时,淀粉的透光率随初炸时间的延长,而逐渐增大;随复炸时间的增加,淀粉的透光率却逐渐下降。

By employing a deep - fat - fried model, the changes of solubility, dilation, free - thaw stability and light transmittance of starches during deep frying were investigated. The experimental result revealed that the solubili- ty of starch from crusts being fried for 100 s was the highest, the second was that of starch being fried for 75 s, and the last one was that of the starch being final - fried for 80 s. With the increase of freeze - thaw cycle index, the syn- eresis increased due to different deep frying, whereas the syneresis rise of starch from different deep frying was much different. The syneresis of starch from crusts being fried for 25 s was always higher than that of other fried starch. Light transmittance of starch being fried had been on the rise as the test time prolonged, while the transmittance de- creased along with increase of final - frying time.