亲水胶体在油炸食品中的应用现状及研究进展

Application Status and Research Progress of Hydrocolloid in Fried Food

许多食品原料和添加剂被应用于油炸食品,旨在改善油炸食品的品质。亲水胶体作为最主要的油炸食品组成成分之一被国内外学者广泛地研究。文章主要从2个大方面-可食用涂膜和糊,总结了亲水胶体在油炸食品中的研究结果和进展,为原料选择和配方设计提供一定的科学指导,从而利于油炸食品的工业化生产。

Many food ingredients and additives are applied to fried food to improve the quality. Hydrocolloid as one of the main components of fried food has been widely studied by scholars at home and abroad. This paper summarizes the research results and progress of hydrocolloid in fried food from two aspects: edible film and batter that provides scientific guidance for materials selection and formulation design, and is conducive to the industrial production of fried food.