基于传质特性研究油种类对煎炸薯条质构的影响

Research on the Influence of Oil Types on the Texture of Fried French Fries Based on Mass Transfer Characteristics

以"荷兰十五"品种的马铃薯和4种食用油为研究对象,考察煎炸过程中油种类对薯条质构、失水吸油动力学常数、水分空间分布、晶体结构以及微观结构的影响。结果表明:棕榈油和米糠油炸制薯条的表面硬度高于其它两种油。水分损失动力学结果表明使用棕榈油炸制薯条的表面水分损失速率最快(0.053 6 s^(-)),其次是米糠油(0.027 5 s^(-)),高油酸葵花油最慢(0.021 6 s^(-)1)。核磁共振影像也证实了这一结果。X-射线衍射结果表明米糠油和棕榈油炸制薯条的淀粉-脂质复合物含量高于其它两种油。扫描电镜结果表明棕榈油和米糠油炸制薯条的表面比其它油更致密。表面失水快、淀粉-脂质复合物含量高以及表面的致密性对薯条质构的增加起到重要的作用。

The potato of the Netherlands shiwu and four edible oils were taken as the research objects, and the effects of oil types on the texture, the kinetic constant of water loss and oil absorption, the spatial distribution of moisture, the crystal structure and microstructure of French fries during the frying process were investigated. The results showed that the surface hardness of fries fried in palm oil and rice bran oil was higher than that of the other two oil. The results of water loss kinetics showed that the surface water loss rate of fries fried in palm oil was the fastest(0.053 6 s^(-)), followed by rice bran oil(0.027 5 s^(-)), and high oleic sunflower oil was the slowest(0.021 6 s^(-)). Magnetic resonance imaging also confirmed this result. X-ray diffraction results showed that the starch-lipid complex content of fries fried in rice bran oil and palm oil was higher than that of the other two. From the results of scanning electron microscopy, it can be seen that the surface of fries fried in palm oil and rice bran oil was more compact than others. In summary, the fast surface water loss, high starch-lipid complex content and surface compactness play an important role in improving the texture of French fries.