共查询到18条相似文献,搜索用时 203 毫秒
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本文研究了油炸马铃薯片加工过程中切片预干燥时间、油炸温度和不同浸泡处理对油炸马铃薯片品质的影响,通过薯片炸前炸后色泽变化、亮度、丙烯酰胺含量、水分含量、含油量及感官指标等理化指标进行评估。结果表明,油炸马铃薯片的色泽变化和丙烯酰胺含量随油炸温度升高增大,预干燥时间越长切片炸前水分含量越低,油炸时间越短,但随着预干燥时间的增加油炸薯片色泽变化也越大。油炸马铃薯片的最佳生产工艺为:鲜切马铃薯片先在85℃清水中热烫3.5 min,再用0.3%CaCl2溶液中室温浸泡30 min,浸泡后切片在60℃下热风干燥箱干燥15 min,130℃油炸即可得到色泽变化最小、丙烯酰胺含量低的油炸薯片。 相似文献
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以感官品质、质构特性、理化特性、风味特性以及丙烯酰胺含量为指标,研究茶多酚在连续油炸过程中对马铃薯片品质的影响,并进一步探究茶多酚对马铃薯片贮藏稳定性的影响。结果表明,茶多酚对连续油炸过程中马铃薯片感官品质及硬度值的下降具有抑制作用;茶多酚对连续油炸过程中马铃薯片水分含量和含油率的增加具有明显的抑制作用,并且降低了薯片的含油率,茶多酚组T24批次的马铃薯片含油率为41.96%±2.00%,显著低于空白组的46.29%±1.06%(P<0.05)。同时,与空白对照组相比,茶多酚抑制了马铃薯片劣变风味的产生,明显抑制了马铃薯片中有害物丙烯酰胺的生成。此外,茶多酚能够增加油炸马铃薯片的贮藏稳定性,平均货架期能够延长8 d。初步分析,茶多酚在油炸过程中对油脂品质的保护作用是其能够提高马铃薯片品质的重要原因。 相似文献
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Consumers look for products that contribute to their wellness and health, however, even health-conscious consumers are not willing to sacrifice organoleptic properties, and intense full-flavor snacks remain an important trend. The objective of this study was to examine most important quality parameters of vacuum (1.92 inHg) and atmospheric-fried carrot, potato, and apple slices to determine specific advantages of vacuum technology. Slices were fried using equivalent thermal driving forces, maintaining a constant difference between oil temperature and the boiling point of water at the working pressure (ΔT = 60 and 80 °C). This resulted in frying temperatures of 160 and 180 °C, and 98 and 118 °C, for atmospheric and vacuum frying, respectively. Vacuum-fried carrot and potato chips absorbed about 50% less oil than atmospheric-fried chips, whereas vacuum-fried apple chips reduced oil absorption by 25%. Total carotenoids and ascorbic acid (AA) were greatly preserved during vacuum frying. Carrot chips vacuum fried at 98 °C retained about 90% of total carotenoids, whereas potato and apple slices vacuum fried at 98 °C, preserved around 95% of their initial AA content. Interestingly, results showed that the antioxidant capacity of chips may be related to both the presence of natural antioxidants and brown pigments developed at elevated temperatures. PRACTICAL APPLICATION: A way to reduce detrimental effects of deep-fat frying is through operating-pressure reduction, the essence behind vacuum deep-fat frying. In this way, it is possible to remove product moisture at a low temperature in a low-oxygen environment. The objective of this research was to study the effect of oil temperature reduction when vacuum frying traditional (potatoes) and nontraditional products (carrots and apples) on most important quality attributes (vitamins, color, and oil uptake). Results are promising and show that vacuum frying can be an alternative to produce nutritious and novel snacks with desired quality attributes, since vitamins and color were greatly preserved and oil absorption could be substantially reduced. 相似文献
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Bong‐Kyung Koh 《Journal of the science of food and agriculture》2006,86(15):2587-2591
Acrylamide (AA) contents of commercial market‐purchased foods and of traditional home‐cooked Korean foods were investigated. The effect of cooking method on AA amount in potatoes was also studied. AA contents of roasted barley and corn ranged from 116 to 449 µg kg?1 and of chips ranged from 12 to 3241 µg kg?1, representing a very high variation in AA contents among tested samples. Lower levels of AA were found in wheat flour chips compared to potato chips. AA contents of ramen noodles were below 37 µg kg?1, whether they contained potato starch or not. The AA contents of Korean home‐cooked oil fried foods increased in the following order: yakwa < whole deep‐fried sea tangle < ground and deep‐fried lotus root < ground and pan‐fried lotus root < French fries < ground and pan‐fried potato. Lotus root and garlic also had the potential to produce AA during cooking. Pre‐treatment such as grinding, boiling, freezing and thawing increased the AA formation in oil‐fried potato. Temperature was more influential than time on AA formation during deep‐oil frying. Removing water‐soluble fractions reduced AA content of cooked potatoes. Copyright © 2006 Society of Chemical Industry 相似文献
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通过单因素试验,对利用微波生产低油马铃薯片工艺中影响产品脆度、色泽和含油量的一些因素进行了探讨。结果表明:利用微波生产马铃薯片可以降低薯片含油量到20%以下;干燥前食盐水溶液浸泡处理(1.5%~2.0%食盐水溶液浸泡5min)和涂油前用豆奶粉裹衣处理,均能降低产品的含油量,提高马铃薯片的脆度;同时,适量的豆奶粉裹衣处理,能赋予产品良好的色泽,豆奶粉的用量6%比较适宜;冷冻处理能加深产品的色泽,但是对产品的脆度和含油量的影响不大。 相似文献
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The effect of ultrasound (480 W, 40 kHz) on the leaching of reducing sugars during the water soaking of potatoes slices (60, 70 and 80 °C- 1, 8 and 15 min) was investigated to reduce the formation of acrylamide (AA) and 5-hydroxymethylfurfural (5-HMF) in potato chips.Ultrasound (US) influenced abruptly the reducing sugar leaching during the first 15 min, significantly increasing their extraction rate (glucose: 60%, fructose: 30%) at all evaluated temperatures. When potato slices were treated with US, the formation of AA (~95%) and 5-HMF (~96%) were reduced significantly after frying. Although AA content did not correlate with glucose and fructose concentrations, 5-HMF did (r2: 0.80 and 0.83, respectively), probably because reducing sugars are their main precursors. The AA and 5-HMF concentrations of potato chips presented good correlation coefficient (r2:0.76), suggesting the use of 5-hydroxymethylfurfural as an acrylamide indicator for potato chips. 相似文献
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The aim of this research was to evaluate the reduction of acrylamide (AA) formation in potato chips applying innovative pre-treatments. Raw potato slices were subjected for 5 and 15 min to: dipping in water; dipping in Aureobasidium pullulans L1 yeast water suspension; dipping in water or in yeast water suspension after pulsed electric fields (PEF) in order to investigate a possible synergistic effect of pre-treatments. The raw potato samples were analysed for AA precursors and, after frying, for AA by using HPLC-MS/MS. In addition, the final potato chips main quality parameters were evaluated.Compared to untreated potato chips, yeast treatment promoted a reduction of AA formation mainly at the longest dipping time (15 min). PEF treatment followed by water dipping was the most effective in reducing AA for both the studied treatment times. The combination of PEF and yeast treatments led only a slight reduction of AA formation.Industrial relevanceThe Commission Regulation (EU) 2017/2158 has established new acrylamide (AA) benchmark levels in different foods due to its negative classification as “probably carcinogenic to human”. For this reason, food industries are interested in developing different processing methods to reduce the AA formation and at the same time to maintain an acceptable quality of final products. Fried potatoes (French fries and chips) are the most vulnerable foods in terms of high content of AA formation, being rich in the main Maillard reaction substrates, such as asparagine and reducing sugars, and characterized by a high surface to volume ratio. Among the strategies recently suggested for the reduction of AA in potato chips, pulsed electric fields (PEF) and yeast pre-treatments are very promising, having the potentiality to reduce AA precursors in raw potato tissues. In this study the possibility to apply yeast and PEF pre-treatments on raw potato slices with suitable processing times for a possible industrial application were evaluated. 相似文献
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甘薯品种干率与油炸薯片含油量和硬度间的相关性 总被引:1,自引:0,他引:1
选择20个干率18.72%~35.02%的甘薯品种,切成1.6~1.8 mm薄片,(135±10)℃常压油炸,测定薯片含油量和硬度.结果表明薯片含油量与干率成线性负相关,相关系数R=-0.827,薯片硬度与干率成非线性正相关,相关系数R=0.965,薯片硬度与含油量呈非线性负相关性,相关系数R=-0.890.显示油炸薯片含油量和硬度不可能同时达到最佳值.干率24%~26%的品种,薯片含油量在25%左右,硬度值650~700 g,具有较好的油炸品质,可以考虑作为油炸薯片专用品种选育的主要方向. 相似文献
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Reproducible Texture Analysis of Potato Chips 总被引:1,自引:0,他引:1
An Instron punch test with three point support of a potato chip was developed, and factors affecting the results were evaluated. Individual potato chips were fried in palm oil in a forced circulation glass container, and their moisture content and texture were determined. Sample handling parameters contributing most to variability of moisture and texture were the cutting device, and position of the sample within the tuber. For oil temperatures 140 and 180°C, and two potato specific gravities, moisture and texture changes were studied during frying. Maximum force of break was in the 2–4% moisture region. Individual chips showed highly variable room temperature adsorption/desorption. 相似文献