动物蛋白质可食性涂膜降低深度油炸食品油脂含量的研究进展

Research Progress in Reducing Fat Content in Deep-fat Fried Foods Using Animal Protein Edible Coatings

涂膜是一种安全、无毒、有效的食品加工方式,其在食品保鲜方面的应用已较为成熟。近年来,可食性涂膜在深度油炸食品中的应用逐渐增加,这是由于其可以有效阻断油脂吸收以及水分外移途径,因此在保水、减油方面有独特的优势。相比于多糖和植物蛋白质涂膜,动物蛋白质具有避免过敏,营养价值高,机械性能好,可以提升副产物附加值等优点,已展现取代前两者涂膜方法的趋势。本文着重介绍动物蛋白质可食性涂膜抑制深度油炸食品吸油的研究进展,阐述其抑制油脂吸收的机理。

The coatings are a safe,non-toxic and effective way of food processing,its application in food preservation has been relatively mature.In recent years,edible coatings increase gradually in the application of deep-fat fried foods because of the efficient way of blocking oil absorption and moisture to offshoring,so it has a unique advantage in water retention and reducing oil absorption.Compared with polysaccharides and plant protein coatings,animal proteins have the advantages of avoiding allergies,high nutritional value,good mechanical properties and increasing the added value of by-products,and have shown a tendency to replace the formers.In this paper,the application of edible animal protein coatings to inhibit oil absorption in deep fried foods was introduced,and the mechanism of inhibiting oil absorption was described in detail.