多阶段工艺对薯条品质、水分和油脂分布及微观结构的影响。
Effect of multistage process on the quality, water and oil distribution and microstructure of French fries.
作者信息
Li Peiyan, Wu Gangcheng, Yang Dan, Zhang Hui, Qi Xiguang, Jin Qingzhe, Wang Xingguo
机构信息
School of Food Science and Technology, Jiangnan University, Wuxi 214122, China.
National Engineering Research Center for Functional Food, Jiangnan University, Wuxi 214122, China; Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, China.
出版信息
Food Res Int. 2020 Nov;137:109229. doi: 10.1016/j.foodres.2020.109229. Epub 2020 May 28.
The production of French fries is a multistage process (blanching, pre-frying, freezing and final frying). Pre-stage processing can result in drastic changes related to the quality of the final product. In this study, we investigated the effect of multistage process on quality properties, water and oil distribution and microstructure of fries prepared with different oils. Results showed that freezing treatment had little effect on water and oil content, color and volumetric shrinkage of pre-fried fries. Final fried fries exhibited drastic changes involved in the content and status of water and oil, color, texture, volumetric shrinkage and microstructure compared with other processing stage. Besides, magnetic resonance imaging visualized a thicker crust in finish-fried fries. Among all the oils, fries fried in high-oleic sunflower oil showed the best mouthfeel. This will provide a theoretical guidance for food enterprise to produce high-quality French fries.
薯条的制作是一个多阶段过程（烫漂、预炸、冷冻和最终油炸）。前期加工会导致与最终产品质量相关的剧烈变化。在本研究中，我们研究了多阶段过程对用不同油制备的薯条的品质特性、水和油分布以及微观结构的影响。结果表明，冷冻处理对预炸薯条的水分和油含量、颜色和体积收缩影响很小。与其他加工阶段相比，最终油炸的薯条在水和油的含量及状态、颜色、质地、体积收缩和微观结构方面表现出剧烈变化。此外，磁共振成像显示最终油炸的薯条有更厚的外皮。在所有油中，用高油酸葵花籽油炸制的薯条口感最佳。这将为食品企业生产高品质薯条提供理论指导。
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