外裹糊鱼块深度油炸过程中的传质与调控机制研究

Fried battered and breaded foods are popular food items widely enjoyed by consumers. However, over-ingestion of these products can cause obesity and various cardiovascular diseases.Enormous underlying mechanisms of fried battered and breaded foods with high fat contents, vague fat absorption and water evaporation remain unclear, and no guidelines have been developed for controlling mass transfer. In this study, battered and breaded fish nuggets coated with three different ingredients (polysaccharides, proteins, or cellulose derivatives) will be investigated, consisting of multi-ways with the rheological properties, water contents, frying conditions, and the quality of frying oil and product, multi-levels with heat transfer, water replacement, cooling-phase effects and surface-active effects, multi-angles with qualitative, quantitative, macroscopic and microcosmic measurements, the relationships between fat absorption and water evaporation and the rheological properties, water contents, microstructures, frying conditions, and the quality of frying oil and products, using complementary techniques including rheometer,CSLM,and NMR relaxometry-MRI, etc., respectively. The pathways of fat absorption and water evaporation, distribution and transfer mechanism of fat and water,and their effects on product quality will be illustrated. Moreover, the key controlling point and regulation means of mass transfer for battered and breaded fish nuggets in deep-fat frying will be identified, and the regulated mechanisms will be established. This work will provide the scientific guidelines and theory bases for the preparation of low fat and delicious battered and breaded fried fish nuggets.

油炸外裹糊食品是广受欢迎的一大系列风味食品。然而，过量油质摄取会引起肥胖和导致各种心血管问题。本课题针对油炸外裹糊食品油脂含量较高、水分蒸发和油脂吸收途径尚未明确，传质控制措施缺乏理论指导等现状，以三种典型外裹糊（多糖、蛋白质、纤维衍生物）淡水鱼块为试验材料，采用动态流变仪、CSLM和NMR驰豫-磁共振成像等手段，从流变性质、水分含量、油炸条件、炸用油及产品品质等多方面，从传热、水分替代、冷却相作用和表面活性作用等多层次，从定性、定量、宏观和微观等多角度研究外裹糊鱼块深度油炸过程水分蒸发和油脂吸收与外裹糊流变性质、外裹糊鱼块水分、油炸条件、外裹糊鱼块微观孔隙结构、炸用油及产品品质的内在联系，阐明油脂吸收和水分蒸发的途径、分布规律、传递机制及对产品品质的影响，明确外裹糊鱼块深度油炸过程传质的调控途径和关键控制点，建立可行的调控机制，为低脂、美味油炸外裹糊鱼块的生产提供理论依据和科学指导。

油炸外裹糊食品是广受欢迎的一大系列风味食品。然而，过量油脂摄取会引起肥胖和导致各种心血管问题。本课题针对油炸外裹糊食品油脂含量较高、水分蒸发和油脂吸收途径尚未明确，传质控制措施缺乏理论指导等现状，以三种典型外裹糊（多糖、蛋白质、纤维衍生物）淡水鱼块为试验材料，采用动态流变仪、SEM和CSLM等手段，从流变性质、水分含量、油炸条件、炸用油及产品品质等多方面，从传热、水分替代、冷却相作用和表面活性作用等多层次，从定性、定量、宏观和微观等多角度研究外裹糊鱼块深度油炸过程水分蒸发和油脂吸收与外裹糊流变性质、外裹糊鱼块水分、油炸条件、外裹糊鱼块微观孔隙结构、炸用油及产品品质的内在联系，阐明油脂吸收和水分蒸发的途径、分布规律、传递机制及对产品品质的影响，明确外裹糊鱼块深度油炸过程传质的调控途径和关键控制点，建立可行的调控机制，为低脂、美味油炸外裹糊鱼块的生产提供理论依据和科学指导。重要结果和关键数据如下：. （1）研究添加到外裹糊中的淀粉、蛋白质、膳食纤维和亲水胶体种类及配比、制备工艺对油炸外裹糊鱼块油脂和水分含量及感官品质等的影响，优化了降低油炸外裹糊鱼块中油脂含量的制备工艺，油脂含量由30%左右降低到18%以下。.（2）研究外裹糊的流变性能、原料水分、炸用油品质对油炸外裹糊鱼块水分和油脂含量（表面油脂、结构油脂、表面渗透油脂）、微观结构（孔隙大小、数量、形状）及油炸过程中油脂的吸收与分布的影响，阐明了外裹糊鱼块深度油炸过程中的传质机制。.（3）研究基本外裹糊鱼块、使用不同品质大豆油油炸的外裹糊鱼块及不同添加成分外裹糊鱼块油炸和冷却过程中水分蒸发与油脂吸收的动力学。结合表面油脂和表面渗透油脂含量的变化，阐明了外裹糊鱼块深度油炸过程中的传质动力学形成机制。.（4）以黄原胶和大豆纤维复配比例、外裹糊鱼块干燥时间、大豆油品质、油炸温度和时间为输入值，油炸外裹糊鱼块的油脂和水分含量、感官品质、丙烯酰胺含量为输出值，预测外裹糊鱼块深度油炸过程油脂含量及品质的变化，研究调控传质途径的方法、条件，建立了可行的调控机制。

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