摘要
探究辣条结构(大面筋、圆棒和辣片)和缩孔处理(水凝胶、高内相乳液、蜂蜡、蛋黄液和夹子)对调味过程中辣条吸油的效果及抑制吸油的作用机理。结果表明,与未处理样品相比,经过水凝胶、夹子和蜂蜡预处理后油脂含量分别降低28.52%±1.70%, 31.15%±1.12%和35.34%±0.68%(P<0.05)。通过低核磁共振成像(magnetic resonance imaging, MRI)发现缩孔预处理样品内部油脂分布显著少于未处理样品;通过光学显微镜和扫描电镜(scanning electron microscope, SEM)观察发现样品表面结构较紧密,切口端结构较为稀松,呈现网状结构,在内部存在大且深的孔隙供给油脂吸附。结合感官评价结果发现预处理后大面筋口感接近于辣条原有口感,而圆棒口感有所降低。综合考虑,辣条缩孔预处理适用于吸油率高于20%的辣条。通过对辣条胚体切口端进行缩孔处理可显著降低辣条吸油率(至少降低28%吸油量)。
Investigate the effect of chorizo structure(large gluten,round bar,and chorizo flakes)and shrinkage treatments(hydrogel,high internal phase emulsion,beeswax,egg yolk liquid,and clip)on oil absorption of chorizo during the flavoring process and the mechanism of action to inhibit oil absorption.The results showed that the oil content was reduced by 28.52%±1.70%,31.15%+1.12%,and 35.34%±0.68%after hydrogel,clip,and beeswax pretreatments,respectively,compared to untreated samples(P<0.05).The oil distribution inside the shrinkage pretreated samples was found to be significantly less than that of the untreated samples by low magnetic resonance imaging(MRI);Through the optical microscope and scanning electron microscope(SEM)observation,it was found that the surface structure of the sample was more compact,the structure of the cut end was more loose presenting a reticulation structure,and there were large and deep pores in the interior to supply the adsorption of oil and grease.Combined with the results of sensory evaluation,it was found that the texture of gluten was close to the original texture of chorizo while the texture of round stick was reduced after pretreatment,and the shrinkage pretreatment of chorizo was suitable for chorizo with oil absorption rate higher than 20%.By shrinking the cut end of the embryo of the chorizo,the oil absorption rate of the chorizo can be significantly reduced(at least 28%reduction in oil absorption).
作者
单毅
刘忠思
李保玲
秦磊
李冬梅
徐献兵
SHAN Yi;LIU Zhongsi;LI Baoling;QIN Lei;LI Dongmei;XU Xianbing(School of Food Science,Dalian Polytechnic University,Dalian 116033;Luohe Weilong Biotechnology Co.,Ltd.,Luohe 462005)
出处
《食品工业》
CAS
2024年第7期77-83,共7页
The Food Industry
基金
国家重点研发计划项目(2021YFD2100100)。
关键词
辣条
减油
结构特性
缩孔预处理
油脂分布
chorizo
oil reduction
structural characterization
shrinkage pretreatment
oil distribution
