降低油炸食品含油率的研究

以油炸香蕉片、油炸麻叶为例,阐述了油炸食品含油量的影响因素,并用正交实验选择最佳工艺条件,探索了含油量的控制方法。     

油炸锅高效节油新技术

<正> 油炸食品的含油量成本一般占生产成本一半以上,油炸方便面含油量约22％。现代人的饮食习惯趋向低脂肪、高营养和口感良好,所以降低方便面的含油量,相当于降低生产成本,提高市场竞争能力,对延长食品保质期和提高食品质量都有很大的帮助。     

油炸食品烹饪工艺的优化分析

为了改善油炸食品的口感,提高油炸食品的营养价值,本文针对油炸食品烹饪工艺提出了优化建议。在研究过程中通过查阅相关文献,对油炸烹饪工艺的优势、对人体健康的危害以及对食品中营养物质的影响进行了深入探讨。结果表明,油炸烹饪工艺具有口感好、烹饪速度快、风味独特、贮藏时间长、营养物质丰富、易于消化吸收等优势,合理控制油炸温度和时间,可以改善食品的口感和质地,能较好地保留食品的主要营养成分,降低对人体健康的危害。对油炸烹饪工艺进行优化,可有效提高食品的口感、品质,满足消费者的需求,为餐饮业和食品加工行业提供了新的参考。     

米粉在裹粉中的应用和研究现状

添加米粉的油炸裹粉食品因其独特的金黄色泽、酥脆口感和低含油量,而深受广大消费者的欢迎。主要介绍了裹粉的有关概念,阐述了米粉对裹粉性质的影响、配料种类对裹粉食品的影响以及热处理米粉在裹粉中的应用,分析了米粉在裹粉中的研究价值,指出了裹粉工业化生产具有的发展前景。     

真空油炸技术及其在淀粉基食品中的应用

油炸是一种常用的食品加工方式,油炸食品因其独特的色香味受到消费者喜爱。淀粉基食品是油炸食品常用原料,薯条、油条、方便面等淀粉基油炸食品均为餐桌上的常见美食。但油炸过程可能会产生丙烯酰胺等危害物质,过量食用油炸食品会导致超重、肥胖和其他慢性疾病,对人们的身体健康不利。因此,人们开发了新型油炸技术来提高油炸食品品质,真空油炸就是其中较为成熟的一种。作者重点介绍了真空油炸技术的原理、优点及与其他技术的联用,详细阐述了真空油炸技术对淀粉特性的影响及其在淀粉基食品中的应用,以期为真空油炸淀粉基食品的研发提供参考,生产出更健康的淀粉基油炸食品,减少饮食相关慢性疾病的发生。     

降低油炸制品含油量的新方法

含油量的高低是影响油炸食品品质的主要因素。本文通过研究油炸机理,总结了近年来降低油炸食品含油量的具体措施。     

可食性膜降低油炸鱼块含油量的研究

通过研究3 种可食性膜对降低油炸鱼块含油量的影响,探讨不同可食性膜、可食性膜在挂糊时的添加次序、可食性膜的质量分数以及不同比例的混合可食性膜复配后对油炸鱼块含油量的影响及其抑油效果。研究表明：3 种可食性膜与对照组相比均有显著的抑油效果(P ＜ 0.05),其中羧甲基纤维素钠(CMC-Na)效果最好,海藻酸钠次之,阿拉伯胶最小,其质量分数2% 的抑油率分别达到21.33%、16.97% 和9.99%;3 种可食性膜均在挂糊中添加的抑油效果最好;复配后按照CMC-Na:海藻酸钠=1:2 的比例配制的挂糊液抑油效果最好,其1% 质量分数的抑油率达到34.54%。     

煎炸油循环净化食品油炸机

油炸食品当中含有对人体有害物质.提出了一种新型食品油炸设备的设计,既满足煎炸油的净化循环使用,又能保证人们享用油炸食品时的健康和安全.     

调理食品高效油炸的研究进展

作者主要介绍了调理食品的常压油炸技术和真空油炸技术。阐述了常压油炸、真空油炸技术、微波常压油炸技术在调理食品中的应用现状,详述了高效油炸设备的国内外研究进展,阐明了常压油炸和真空油炸技术在调理食品中存在的问题,并对未来发展方向进行了展望。     

可微波预油炸食品的研究进展

ResearchProgressinMicrowavablePre-FriedFoodYanZhengyongHeBingchenweiZhangHao传统食品的工业化是食品工业发展亟待解决的一个重要问题,而微波炉的出现以及速冻食品工业的迅速发展已为这个问题的解决提供了可能。现在,可用微波炉凋理的冷冻主食、传统点心已开始进入寻常百姓家庭,逐渐成为一日三餐的组成部分。但是,由于微波加热本身所固有的缺点,使得速冻的预油炸食品在微波炉中重制时,失去了香酥松脆的良好口感。目前市面上出售的～些速冻食品仍是木油炸的生坯,消费者购买后仍不能免除家庭启锚油炸的麻烦。所以对可微波油…     

Reduction of oil uptake of fried food by coatings: A review

Fried food is popular because of its attractive aroma, colour and taste. However, its high oil content may cause cardiovascular diseases, such as high cholesterol and high blood pressure. Therefore, it is of great significance to reduce the oil uptake of fried food. It is found that water-oil replacement, surfactant theory and the cooling-phase effect are the main mechanisms of oil uptake in fried food. According to these mechanisms, improving the frying technology, changing the frying medium and coating treatment can reduce the amount of oil in fried foods. Among these methods, coating treatment is the most common method to reduce the oil content. Protein coatings usually have better performance than polysaccharide coatings. The performance of protein coatings depends on the type of food and protein. In addition, oil resistance of protein coatings can be improved by adding the plasticiser, combination with other components and cross-linking treatment.     

Quality Evaluation of Edible Film-Coated Chicken Strips and Frying Oils

ABSTRACT: Methyl cellulose (MC) and hydroxypropylmethylcellulose (HPMC) edible film materials were applied to marinated whole chicken strips either prior to breading, after breading, or were incorporated in the breading. Subsequently, the influence of an edible film's location relative to the crust on fried food product quality and the quality of the frying oil were determined. Films applied to chicken strips prior to the breading had fried crusts with higher fat and lower moisture levels. Decreased degradation of frying oils was recorded when product coated with HPMC (food grade E4M) films had been fried compared to non-coated product. It is postulated that these edible films hindered the migration of moisture and acetic acid into the frying oil and this activity was responsible for reduced free fatty acid generation in those oils used to fry the coated products.     

淀粉和食用胶对油炸面制品油脂含量和油脂分布的影响

研究了淀粉种类及配比和食用胶种类及添加量对油炸面制品油脂含量和油脂分布的影响。采用索氏抽提法测定油炸面制品中的油脂含量,采用激光共聚焦扫描显微镜测定其断面的油脂分布。结果表明:以20%的木薯淀粉与80%的A4小麦淀粉为原料,加入0.5%酪朊酸钠、1%食用盐、0.5%Na HCO3、0.5%KHCO3、40%水,制作出的油炸面制品不仅油脂含量低而且油脂分布均匀。     

Reviewing the effects of vacuum frying on frying medium and fried foods properties

Vacuum frying (VF) is a process developed at a pressure lower than atmospheric pressure, in which lower temperatures are employed to remove moisture from the food and reduce the oil content in the final product. Diverse studies have been published for VF or assisted with microwave and ultrasound, facing the challenges of accomplishing the physical and sensory properties appreciated in fried products. The studied matrices under VF include mainly vegetable origin foods (apple, banana, carrot, donuts, kiwi, mushroom, pea, pear, potato and sweet potato) and some animal origin products (chicken nuggets, fish fillets and surimi products). This review aimed to show recent and relevant findings of the application of VF, analysing both the effects on the frying medium and the impact on the fried foods. The inclusion of microwave and ultrasound technologies aids in the obtention of high-quality products in terms of sensory and textural attributes, oil content as well as reduced oil degradation. This technique may provide safer and stable fried foods with lower oil content aiding in improving the diet of consumers and reducing production costs.     

Application of cellulose- and chitosan-based edible coatings for quality and safety of deep-fried foods

Excessive oil uptake and formation of carcinogens, such as acrylamide (AA), heterocyclic amines (HCAs), and polycyclic aromatic hydrocarbons (PAHs), during deep-frying are a potential threat for food quality and safety. Cellulose- and chitosan-based edible coatings have been widely applied to deep-fried foods for reduction of oil uptake because of their barrier property to limit oil ingress, and their apparent inhibition of AA formation. Cellulose- and chitosan-based edible coatings have low negative impacts on sensory attributes of fried foods and are low cost, nontoxic, and nonallergenic. They also show great potential for reducing HCAs and PAHs in fried foods. The incorporation of nanoparticles improves mechanical and barrier properties of cellulose and chitosan coatings, which may also contribute to reducing carcinogens derived from deep-frying. Considering the potential for positive health outcomes, cellulose- and chitosan-based edible coatings could be a valuable method for the food industry to improve the quality and safety of deep-fried foods.     

煎炸食物吸油机理探讨

探讨了煎炸食物生产过程中的油脂吸收机理,包括毛细管吸油机理、冷凝机理、表面活性剂理论及粘附理论等,理解这些吸油机理,有助于人们更好地控制煎炸食物的油脂吸收过程。     

Acrylamide in daily food in the metropolitan area of Hanoi,Vietnam

ABSTRACT

Acrylamide, a colourless and odourless crystalline solid, formed via the Maillard reaction in food, has been reported with harmful properties for humans, such as toxicity and carcinogenicity. Three hundred and four processed food samples from 17 product types, collected in Hanoi, Vietnam, were analyzed by LC-MS/MS to measure the acrylamide concentration. The limit of detection (LOD) and the limit of quantification (LOQ) of acrylamide were 1 µg Kg^?1 and 3 µg Kg^?1, respectively. Effectively, the highest acrylamide content is usually found in processed food, which is one of the primary reasons of increased acrylamide content in food. All French fried samples contained acrylamide above 500 µg kg^?1. Acrylamide concentration in non-fried noodle, vermicelli, rice noodle, ph?, dried vegetable, and rice cracker is lower than in potato chips, fried potatoes, fried cake, and fried noodles. The results could be helpful to estimate exposure and risk assessment of acrylamide in Vietnam.     

高风险食品中多环芳烃含量调查与分析

目的 通过对河北省11地市136份煎炸与熏烤食品中多环芳烃的（PAHs）含量的检测,考察不同食物种类、食物的来源渠道等因素对食品中PAHs含量的影响,。提示相关暴露风险。方法 样品经环己烷：乙酸乙酯(1:1, V:V)溶液超声提取后,通过凝胶色谱进行净化处理,采用高效液相色谱-荧光检测法进行检测。结果 市售的136份样品中, 均检出不同种类不同含量的PAHs, 检出率为100.0%,其中菲、蒽、荧蒽、芘及苯并(a)芘检出率较高;苯并(a)蒽、屈、苯并(b)荧蒽及苯并(k)荧蒽检出率相对较低。结论 高温、长时间反复使用的非正规散装食用油、直接使用明火煎炸与熏烤的食品中PAHs含量更高;正规厂家生产的此类食品中PAHs含量相对较低。     

Fish Protein Hydrolysates: Application in Deep‐Fried Food and Food Safety Analysis

Four different processes (enzymatic, microwave‐intensified enzymatic, chemical, and microwave‐intensified chemical) were used to produce fish protein hydrolysates (FPH) from Yellowtail Kingfish for food applications. In this study, the production yield and oil‐binding capacity of FPH produced from different processes were evaluated. Microwave intensification significantly increased the production yields of enzymatic process from 42% to 63%. It also increased the production yields of chemical process from 87% to 98%. The chemical process and microwave‐intensified chemical process produced the FPH with low oil‐binding capacity (8.66 g oil/g FPH and 6.25 g oil/g FPH), whereas the microwave‐intensified enzymatic process produced FPH with the highest oil‐binding capacity (16.4 g oil/g FPH). The FPH from the 4 processes were applied in the formulation of deep‐fried battered fish and deep‐fried fish cakes. The fat uptake of deep‐fried battered fish can be reduced significantly from about 7% to about 4.5% by replacing 1% (w/w) batter powder with FPH, and the fat uptake of deep‐fried fish cakes can be significantly reduced from about 11% to about 1% by replacing 1% (w/w) fish mince with FPH. Food safety tests of the FPH produced by these processes demonstrated that the maximum proportion of FPH that can be safely used in food formulation is 10%, due to its high content of histamine. This study demonstrates the value of FPH to the food industry and bridges the theoretical studies with the commercial applications of FPH.     

鱼鳞胶原蛋白对油炸壳层品质的影响

为了改善油炸食品的品质,研究了向裹层面糊中添加玉米淀粉、马铃薯淀粉、麦芽糊精、谷朊粉、大豆分离蛋白、羟丙基甲基纤维素、黄原胶、瓜尔胶和鱼鳞胶原蛋白对180℃条件下油炸2min壳层的含水量、吸油量、L*、a*、b*、色度、色彩角和脆度的影响,并考察了鱼鳞胶原蛋白对油炸壳层品质的影响。结果表明:添加鱼鳞胶原蛋白可改善油炸壳层的金黄色泽且效果优于实验中其他类添加物。玉米淀粉、马铃薯淀粉和黄原胶可降低壳层7%~12%的含油量,添加麦芽糊精、大豆分离蛋白和CMC可降低壳层5%左右的含油量,而谷朊粉、HPMC和瓜尔胶则可降低壳层1%的吸油量。添加0.2%、0.5%和1%的鱼鳞胶原蛋白可以降低油炸壳层1%~2%的吸油量,且添加1%鱼鳞胶原蛋白壳层的吸油量降低最多,而添加2%、5%和7.5%的鱼鳞胶原蛋白增加了油炸壳层的吸油量。2%与7.5%的鱼鳞胶原蛋白可改善油炸壳层和微波复热壳层的脆性。