| 油炸中油脂极性成分的产生对食品品质的影响 |
| |
| 引用本文： | 邓云,杨铭铎,李健,余善鸣,李云飞.油炸中油脂极性成分的产生对食品品质的影响[J].华南理工大学学报(自然科学版),2004,32(6):49-54. |
| |
| 作者姓名： | 邓云 杨铭铎 李健 余善鸣 李云飞 |
| |
| 作者单位： | 上海交通大学,机械与动力工程学院,上海,200030;哈尔滨商业大学,中式快餐研究发展中心,黑龙江哈尔滨,150076;上海交通大学,农业与生物学院,上海,200030 |
| |
| 基金项目： | 国家人事部留学人员科技活动择优资助项目(人200106AD) |
| |
| 摘 要： | 分析了油炸过程中在油脂中产生的极性物质及其对油炸食品品质的影响．实验表明，油脂在油炸过程中产生了一些极性物质．随着油炸时间的增加，油脂中的极性成分种类、含量有所增加；食品的水分含量无明显变化；食品的外表皮厚度和吸油量稍有增加，但用废油炸的食品的吸油量减少．感官评价得到的食品的油性和硬度与油脂的品质变化之间没有明显的关系，而脆度和凝聚性随着油脂的不断降解有逐渐减小的趋势．
|
| 关 键 词： | 油炸 油脂 降解 极性成分 吸油量 感官评价 |
| 文章编号： | 1000-565X(2004)06-0049-06 |
| 修稿时间： | 2003年10月13 |
Influence of the Polar Components Produced in Oil on Food Quality During Deep-frying |
| |
| Deng Yun Yang Ming-duo Li Jian Yu Shan-ming Li Yun-fei.Influence of the Polar Components Produced in Oil on Food Quality During Deep-frying[J].Journal of South China University of Technology(Natural Science Edition),2004,32(6):49-54. |
| |
| Authors: | Deng Yun Yang Ming-duo Li Jian Yu Shan-ming Li Yun-fei |
| |
| Abstract: | The polar components produced in oil during deep-frying were analyzed and their effects on the quality of the special fried food were discussed. The experimental results show that some polar components will be produced during deep-frying, and that with the increase of frying time, the types and contents of the polar components in the oil increase; the water content of the food, however, is not clearly influenced; the thickness of the food crust and the oil uptake show a slight increase, while the oil uptake of the food fried in waste oil decreases. The experimental results also show that the oiliness and hardness observed by sensory evaluation have no obvious relation with the quality change of oil, but the crispness and cohesiveness tend to decrease with the degree of oil degradation. |
| |
| Keywords: | deep-frying oil degradation polar component oil uptake sensory evaluation |
| 本文献已被 CNKI 维普 万方数据 等数据库收录！ |
