摘要
如何让煎炸食品更美味、更健康是食品科学不断追求的目标。主要对影响煎炸食品风味、口感(质构)、吸油等品质和新风险因子等方面2019-2022的最新研究进展进行综述;系统阐述其"宽钟罩"型的风味曲线的来源、演变及物质关系;介绍口感(质构)的物理表征和影响机制,以及煎炸食品的吸油机理和降低含油率的新技术;并进一步对煎炸过程的甘油核心醛和单环氧脂肪酸两个风险因子的形成机制、检测分布、潜在毒性和影响因素的研究成果进行综述。为煎炸食品品质的改善和风险因子的控制提供参考。
How to make fried food more delicious and healthier is the goal that the field of food science is constantly pursuing. The Latest research progress(2019—2022) on the quality of fried food such as flavor,taste(texture), oil absorption and new risk factors was reviewed, and this article also systematically explained the origin, evolution and material relationships of the "wide bell" flavor curve. The physical characterization and influence mechanism of taste(texture) of fried foods were introduced, and the oil absorption mechanism of fried foods and new technologies to reduce oil content were also reviewed. The formation mechanism, detection distribution, potential toxicity and influencing factors of the two risk factors of glycerol core aldehydes and monoepoxy fatty acids during the frying process were also reviewed. This review could provide the reference for the improvement of fried food quality and the control of risk factors.
作者
王兴国
张晖
吴港城
WANG Xing-guo;ZHANG Hui;WU Gang-cheng(School of Food Science and Technology,Jiangnan University,Wuxi,Jiangsu 214122,China)
出处
《粮油食品科技》
2022年第1期1-9,共9页
Science and Technology of Cereals,Oils and Foods
关键词
煎炸
质构
风味
吸油
甘油核心醛
单环氧脂肪酸
frying
texture
flavor
oil absorption
glycerol core aldehyde
monocycloxy fatty acid
