【作者】 宋昱； 李昀； 王娟娟； 孟令冬；

【Author】 Song Yu;li Yun;Wang Juanjuan;Meng Lingdong;College of Food Science and Bioengineering,Tianjin Agricultural University;

【机构】 天津农学院食品科学与生物工程学院；

【摘要】 集纯天然、可降解、无污染等优势为一体的可食性膜技术逐渐成为延缓食品腐败变质,延长食品货架期的重要措施之一。本研究选择具有良好成膜性及抗氧化性的海藻酸钠、羧甲基纤维素钠、瓜尔豆胶和菊苣根多糖为原料,制备出6种可食性单膜液及复合膜液,将油炸前的核桃仁以浸泡方式涂膜,研究可食性膜对油炸核桃仁含油量、质构、出品率、色泽、感官、货架期及过氧化值等品质指标与丙烯酰胺含量的影响。结果显示:与未涂膜的油炸核桃仁相比,涂膜处理后的油炸核桃仁在各方面有显著提升,其中菊苣根多糖-海藻酸钠-羧甲基纤维素钠-瓜尔豆胶可食性复合膜可使油炸核桃仁含油量降低21%,脆度提升45.8%,丙烯酰胺含量降低55.3%,加速试验30 d后,过氧化值降低15.2%,酸价降低78.9%。可食性膜中添加具有抗氧化等功能的菊苣根多糖可更有效的延缓油炸核桃仁氧化酸败,抑制丙烯酰胺生成,安全健康,节约成本且提高食品价值。本研究可为油炸食品抑油抗氧化方面提供新方向和参考。更多还原

【Abstract】 Edible film technology,which integrates the advantages of pure natural,degradable and pollution-free,has gradually become one of the important measures to delay food spoilage and prolong the shelf life of food.In this study,sodium alginate,sodium carboxymethyl cellulose,guar gum and chicory root polysaccharide with good film-forming properties and antioxidant properties were selected as raw materials to prepare six kinds of edible single film liquid and compound film liquid.Walnut kernels before frying were coated with an immersion method to study the effect of edible film on the oil content,texture,yield,color,sensory,shelf life,peroxide value and the content of acrylamide of fried walnut kernels.The results showed that compared with the uncoated fried walnut kernels,the coated fried walnut kernels had been significantly improved in all aspects.Among them,the edible composite film of chicory root polysaccharide-sodium alginate-sodium carboxymethyl cellulose-guar gum could make the oil content of fried walnut kernels was reduced by 21%,the brittleness was increased by45.8%,and the acrylamide content was reduced by 55.3%.After 30 days of accelerated testing,the peroxide value was reduced by 15.2%,and the acid value was reduced by 78.9%.Adding chicory root polysaccharide which with antioxidant and other functions in edible film could more effectively delay the oxidation rancidity and inhibit the acrylamide production of fried walnut kernels.That was safe and healthy and would save cost and increase food value.This study can provide a new direction and reference for oil reduction and oil oxidation inhibition of fried food.更多还原