茶多酚在油炸过程中对马铃薯片品质及其贮藏稳定性的影响

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。

Effect of Tea Polyphenols on the Quality and Storage Stability of Potato Chips during Frying

The effects of tea polyphenols on the quality of potato chips during continuous frying were studied by using sensory quality,texture,physical and chemical characteristics,flavor characteristics and acrylamide content as indicators,and the effects of tea polyphenols on the storage stability of potato chips were further investigated.The results showed that tea polyphenols could inhibit the decrease of sensory quality and hardness of potato chips during continuous frying.Tea polyphenols significantly inhibited the increase of water content and oil ratio of potato chips in the continuous frying process,and reduced the oil ratio of potato chips. The oil ratio of potato chips in batch T₂₄ of tea polyphenols group was 41.96%±2.00%,significantly lower than that of the control group 46.29%±1.06%(P<0.05). At the same time,compared with the control group,tea polyphenols inhibited the production of inferior flavor of potato chips and significantly inhibited the production of harmful acrylamide in potato chips.In addition,tea polyphenols colud increase the storage stability of potato chips and and prolong the average shelf life by 8 days. Preliminary analysis showed that the protective effect of tea polyphenols on the quality of oil during frying was an important reason for improving the quality of potato chips.