油炸食品风味的研究进展

Advance in flavor study of the deep-fried food

中文关键词:  油炸  香味  质构  色泽  理化变化

英文关键词:deep-frying  aroma  texture  color  physical and chemical reaction

中文摘要:

      油炸食品因其具有良好的风味特征而被消费者所喜爱。油炸食品的风味是原料在油脂中发生复杂理化反应的结果。本文简述了油炸过程与风味的关系, 介绍了油炸食品香气、质构和色泽的研究进展。油炸食品的香气主要是由两种香气按一定比例构成的特殊香气, 一是由低级的、不饱和的醇类和醛类构成的油脂香, 二是吡嗪、吡啶、呋喃酮等含氧、含氮的杂环化合物所构成的焦糖、烘烤香; 其主要受油脂本身的风味成分、炸油中脂肪酸组成、油炸方式、油炸工艺参数等因素影响。油炸食品的质构特征主要是在外部形成一层坚硬的外壳、在内部分布着微孔, 主要受油炸的工艺参数、炸油的品种、油炸的方式等的影响。油炸食品的特征色泽主要是红色和黄色, 主要是由焦糖化反应和美拉德反应以及其他反应共同生成, 主要受原料本身的性质、油炸中产生的物质、油炸工艺参数、加工处理方法等因素影响。

英文摘要:

      The deep-fried food is widely loved by the customs because of its characteristic flavor. Its flavor is formed by the complex physical and chemical reactions. This paper gave a brief description on the relationship between the flavor and the deep-frying process and introduced the research advance of the aroma, texture and the color of the deep-fried food. The characteristics of the aroma is a special aroma, which is constituted of two aromas, one is oil’s aroma, and another is baking and caramel’s aroma. The oil’s aroma was formed by low grade and unsaturated alcohol and aldehyde. The baking and caramel’s aroma was formed by heterocyclic compounds, which contained oxygen and nitrogen, such as pyrazinamide, pyridine and furanone. The aroma of the deep-fried food is influenced by oil itself, the composition of fatty-acid in deep-fried oil, the style of the frying, and the parameters of the deep-fried process. The characteristics of the texture is the hard surface outside and microporous inside, which is influenced by the process and style of the frying, the variety of the deep-fried oil. The characteristics of color is red and yellow, which is formed by Maillard reaction, caramelization reaction and other chemical reactions. The color of the deep-fried foods is influenced by the nature of the raw materials, the substance in deep-fried oils, the parameters of the deep-fried process, and the deep-fried process itself.