摘要
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。
Frying is a commonly used food processing method,and fried foods are very popular with consumers because of their unique color,flavor and taste.Starchy foods are common ingredients of fried foods.Starchy fried foods such as French fries,deep-fried dough sticks and instant noodles are common delicacies on the table.However,the frying process may produce harmful substances such as acrylamide,and excessive consumption of fried foods may cause overweight,obesity and other chronic diseases,which are harmful to our health.Therefore,new frying technologies have been developed to improve the quality of fried foods,and vacuum frying is one of the more mature technologies.This paper focuses on the principles and advantages of vacuum frying technology and its combination with other technologies,and describes its effects on starch properties and its applications in starchy foods in details.The purpose of this study is to provide a reference for the further development of vacuum fried starchy foods,to create healthier starchy fried foods,and to reduce the incidence of diet-related chronic diseases.
作者
王香存
陈龙
金征宇
WANG Xiangcun;CHEN Long;JIN Zhengyu(School of Food Science and Technology,Jiangnan University,Wuxi 214122,China;State Key Laboratory of Food Science and Technology,Jiangnan University,Wuxi 214122,China)
出处
《食品与生物技术学报》
CAS
CSCD
北大核心
2022年第11期1-9,共9页
Journal of Food Science and Biotechnology
基金
国家自然科学基金青年科学基金项目(32101990)
江苏省自然科学基金青年基金项目(BK20200617)。
关键词
真空油炸
淀粉基食品
淀粉性质
vacuum frying
starchy foods
starch properties
