橘皮膳食纤维可食性膜控制煎炸薯条吸油率的研究

试验采用磷酸缓冲液酸解橘皮法,提取橘皮中的水溶性膳食纤维,通过单因素试验确定提取橘皮水溶性膳食纤维的影响因素的变化规律。再利用响应面优化试验,得到提取橘皮水溶性膳食纤维最优条件为:磷酸缓冲液浓度0.09 mol/L,水浴温度87℃,水浴时间77.00 min,固液比为1∶20。利用该实验提取的SDF将煎炸前的薯条以涂抹方式涂膜,使用甘油增塑剂增加SDF膜的机械强度,由单因素试验得到各变量的变化折线图,再以煎炸薯条吸油率为判定条件做出对应响应面,得到涂膜的最佳条件是:SDF膜浓度3.50%,甘油浓度0.70%,煎炸时间4.75 min,烘干时间11.00 min,烘干温度145℃,同时测得最优条件下吸油率由未涂膜的43.87%降低到21.52%。

Orange Peel Dietary Fiber of French Fries Frying Oil Absorption Rate Control of Edible Film

This experience extract water- soluble dietary fiber (SDF) from citrus peel by acid hydrolysis with phosphate buffer, the single factor experiments determined the factors of variations of extracting water-soluble dietary fiber. And reusing response surface experimental design optimized for each factor, ifnally determine the optimum technological conditions for phosphate buffer 0.09 mol/L, bath temperature 87 ℃ ,bath time 77.00 min, solid-liquid ratio 1∶20. Using the extracts coating chips before frying, then using glycerol plasticizer SDF to increase the mechanical strength of the iflm, the single factor experiments suggested the variables’ the line graph. then french fries oil absorption rate determine the optimal conditions to make the correspondin g response surface conditions, getting SDF iflm coating concentration 3.50%, glycerol concentration 0.70% , frying time 4.75 min, drying time 11.00 min, drying temperature 145℃, and it is measured that the oil absorption fall from 43.87% which is uncoatedto 21.52%.