摘要
为研究不同商用甜甜圈油炸条件下产品感官特性和淀粉老化情况的变化规律,将预发酵面团在9种油炸温度/时间条件下(170、180、190℃/1、2、3 min)炸制成甜甜圈产品,对其色差、质构、感官评定等感官指标进行分析,并测定产品中淀粉的热力学变化、直链淀粉含量、相对结晶度和淀粉结构等淀粉老化相关品质特性。结果表明,170℃/3 min、180℃/2 min、190℃/1 min 3种条件下炸制的产品表面色差皆相近,且面团全部熟化;煎炸油温越高,面团中水分蒸发速度越快,其表皮形成的硬壳越厚,油温为180℃时,产品硬度达到最高。感官评定结果显示,低温长时间的油炸条件下,产品风味达到最佳。红外光谱(FTIR)显示170℃/3 min下,甜甜圈面胚的淀粉结构有序度(1.14)、直链淀粉含量(9.89 mg·g^(-1))较低;X射线衍射(XRD)结果发现各组产品的淀粉晶体结构皆由A-型转变为V-型,而170℃/3 min炸制产品内芯的淀粉相对结晶度(20.29%)与老化焓值(93.60 J·g^(-1))更低。综上所述,低温长时间油炸可有效抑制甜甜圈产品的淀粉老化问题,相较于传统煎炸条件,甜甜圈感官品质得到提升且淀粉老化程度有所缓解。本研究结果为企业实际生产提供了理论依据。
To study the changes of sensory properties and starch retrogradation of commercial doughnuts under different frying conditions,the pre-fermented dough was fried under three frying temperatures/time(170℃/3 min,180℃/2 min and 190℃/1 min)to make doughnuts products.The color difference,texture,sensory evaluation,and other sensory-related tests were analyzed,the thermodynamic changes,amylose content,relative crystallinity,starch structure and other starch retrogradation related indicators of the products were also determined.The results showed that the surface color difference was similar under all three frying conditions,and all doughs were fully cooked.The higher frying oil temperature caused the faster water evaporation from the doughs,and formed thicker hard shells on the surface.When frying temperature reached 180℃,the hardness of the product reached the highest.The results of sensory evaluation showed that the product flavor reached the best under the frying condition of lower temperature with longer time.Fourier transform infrared spectroscopy(FTIR)showed that at 170℃/3 min,the starch structure order(1.14)and amylose content(9.89 mg·g^(-1))of doughnut were lower.X-ray diffraction(XRD)results showed that the crystal structure of starch in each group changed from A-type to V-type,and the relative crystallinity(20.29%)and starch retrogradation enthalpy(93.60 J·g^(-1))in core parts of 170℃/3 min fried products were lower.In conclusion,frying at low temperature for long time can effectively inhibit the starch retrogradation in doughnuts.Compared with the traditional frying,the sensory quality of proposed doughnuts was improved and the retrogradation degree of starch was alleviated.The results would provide theoretical guideline for the commercial doughnuts production in the future.
作者
王文洁
张云斌
童志芳
陈维
周绪霞
丁玉庭
WANG Wenjie;ZHANG Yunbin;TONG Zhifang;CHEN Wei;ZHOU Xuxia;DING Yuting(College of Food Science and Technology,Zhejiang University of Technology,Hangzhou,Zhejiang 310014;Zhejiang Newland Foods Co.,Hangzhou,Zhejiang 311107)
出处
《核农学报》
CAS
CSCD
北大核心
2023年第8期1618-1625,共8页
Journal of Nuclear Agricultural Sciences
关键词
油炸温度
油炸时间
淀粉老化
X射线衍射(XRD)
红外光谱(FTIR)
frying temperatures
frying time
starch retrogradation
X-ray diffraction(XRD)
fourier transform infrared spectroscopy(FTIR)
