Effect Of Frying Methods On The Quality Of Red Abbage And Process Optimization

Red cabbage(Brassica oleracea var.capitata rubra)has a wide range of cultivation in China,and has low price.However,the consumption method is relatively simple.The research at home and abroad mainly focuses on the functional substances in red cabbage.At present,no research has involved in the processing of red cabbage.Vacuum frying is an emerging food processing technology that has been widely used to produce fruit and vegetable chips.In this paper,red cabbage was used as raw material to study the effects of vacuum frying and atmospheric frying on the quality of red cabbage,and the antioxidative activity of fried red cabbage in the digestion process was studied by in vitro simulated gastrointestinal digestion.Finally,the process of red cabbage chips was optimized.(1)In order to compare vacuum frying and atmospheric frying,the concept of thermal driving force is introduced.The thermal driving force refers to the difference between the oil temperature and the boiling point of water under the pressure condition.Set the thermal driving force to ?T=40,50,60 ?C.Through the detection of oil content,micro-structure,L-ascorbic acid,glucosinolate,total phenol,total flavonoid,anthocyanins,volatile substances to evaluate the effects of two fried methods on the quality of red cabbage.The results showed that the oil content of atmospheric frying red cabbage was higher.After vacuum frying,the structure of red cabbage leaves is more loose,and the oil is mainly distributed in the cell gap;while under normal pressure,the leaves are more dense and the oil is distributed inside the cells.The frying process causes the loss of nutrients in the red cabbage,including L-ascorbic acid,glucosinolate,and anthocyanins.Vacuum frying can increase the content of total phenol and total flavonoid in red cabbage.When the thermal driving force were the same,the active substance in the red cabbage was significantly higher.The two methods of frying have a great influence on the volatile substances of red cabbage.(2)The effects of frying method on the antioxidant substances and antioxidant properties of red cabbage were studied by studying the release of total phenol and total anthocyanins and the changes of DPPH,FRAP,ABTS and ORAC in vitro.The results showed that the gastric and intestinal digestion could promote releasing of phenol and anthocyanins.In vitro gastric and intestinal digestion can increase the antioxidant activity of red cabbage.(3)The effects of frying temperature,frying time and vacuum on the quality of red cabbage chips were studied.According to the single factor experiment,the oil content is proportional to the frying temperature,frying time and vacuum degree.The moisture content shows an opposite trend.According to the single factor result,carry out the orthogonal test on the frying process:frying temperature and frying time had significant effects on oil content(p<0.05);frying temperature and vacuum had significant effects on sensory quality(p<0.05).According to the experimental results and the actual situation,the optimum process parameters for red cabbage crisps were as follows:95 °C,800 s,0.09 MPa.The oil content of red cabbage chips processed under these conditions was 28.79%,and the sensory score was 44.17.