微波熟化结合超低温冷冻预处理降低煎炸薯条油脂吸附的研究（网络首发、推荐阅读）

对比分析不同熟化方式(漂烫熟化、微波熟化)和不同冷冻方式(常规冷冻、超低温冷冻)的结合预处理对煎炸薯条油脂吸附的影响。发现与传统的漂烫熟化结合常规冷冻预处理相比,将漂烫熟化改为微波熟化,煎炸薯条的总油含量下降15.86%;将常规冷冻改为超低温冷冻,总油含量下降6.09%;而微波熟化结合超低温冷冻预处理使总油含量降低20.46%。激光共聚焦显微镜(CLSM)、差示扫描量热仪(DSC)和扫描电镜(SEM)结果证实:微波结合超低温冷冻预处理使煎炸薯条外壳层产生了较多VII型淀粉脂质复合物,外壳表面结构致密光滑、附着的油脂较少,内部结构破损较小。结合感官评价结果,表明微波熟化结合超低温冷冻预处理可以在改善薯条品质的同时降低油脂吸附。

Research on the Reducing the Oil Absorption of Fried Potato Strips by Microwave Combined with Ultra-Low Temperature Freezing Pretreatment(Online First, Recommended Article)

The effects of pretreatment combined with different maturing methods (such as blanching, microwaving, etc) and different freezing methods (such as, conventional freezing and ultra-low temperature freezing) on the oil absorption of fried potato strips were compared and analyzed. It was found that compared with blanching combined with conventional freezing pretreatment, changing the blanching to microwave reduced the total oil content of fried potato strips by 15.86%. Changing the conventional freezing to ultra-low temperature freezing reduced the total oil content by 6.09%. Microwaving combined with ultra-low temperature freezing pretreatment reduced the total oil content by 20.46%. The results of confocal laser microscope (CLSM), differential scanning calorimeter (DSC) and scanning electron microscope (SEM) confirmed that, compared with other pretreatment method, microwave combined with ultra-low temperature freezing pretreatment produced more VII type starch-lipid complexes in the crust layer of fried potato strips. The surface structure was smooth. The attached oil was less. The internal structure was less damaged. The results of sensory evaluation results showed that microwave combined with ultra-low temperature freezing pretreatment improved the quality of fried potato strips and reduced the oil absorption.