不同热处理的米粉对小麦粉裹粉特性的影响

以信阳杂交早粳米和小麦粉为原料,通过挤压膨化和湿热调质的方法对米粉进行热处理,对比研究这2种热处理米粉对小麦粉裹粉性质影响,探索不同添加量热处理米粉对小麦粉裹粉品质的改良作用,旨在为裹粉工业的发展提供依据。结果显示:添加热处理米粉可以提高小麦粉裹粉吸水性指数、膨润力、挂糊量、含水量、脆度和感官评分,降低峰值黏度、低谷黏度、崩解值、最终黏度和回生值的作用。相关性分析表明,裹粉的挂糊量与热处理米粉添加量呈显著正相关关系,而糊化特性和感官评分与热处理米粉添加量呈显著负相关关系,对于水溶性指数、膨润力、含水量、含油量和脆度与热处理米粉添加量相关性不一致,这2种热处理米粉均改善了裹粉的品质。     

亲水性胶体降低油炸裹浆薯条含油量的研究

以冷冻薯条为原料,通过在天妇罗预拌粉中添加亲水性胶体甲基纤维素(Methylcellulose,MC),羟丙基甲基纤维素(Methylhydroxypropylcellulose,HPMC)及羧甲基纤维素钠(Carboxymethylcellulose sodium,CMC),配成面糊裹在冷冻薯条表面,使薯条在油炸过程中减少油脂摄入,进而降低样品中的油脂含量。结果显示:3种亲水胶体与对照组相比均有显著的减油效果,其中甲基纤维素(MC)效果最好,羧甲基纤维素钠(CMC)效果次之,羟丙基甲基纤维素(HPMC)效果最小,在质量分数为0.4%时减油率分别达到19.54%,14.58%,9.88%;选取减油效果较好的MC和CMC按照总质量分数0.4%进行不同比例(1∶9、2∶8、3∶7、4∶6、5∶5、6∶4、7∶3、8∶2、9∶1)的混合,研究二者混合后添加到裹浆层中对裹浆薯条油炸后含油量的影响。结果显示MC与CMC按照3∶7的比例复配后减油效果最好,0.4%的质量分数下减油率可达到31.24%。     

微波预油炸食品裹粉的研究

通过对不同原料的比较，确定了微波预油炸食品裹粉的主要原料和配方。最优的裹粉组成是低筋粉：玉米粉为1：1．5．羟丙甲基纤维素(HPMC)质量分数为4％，预糊化淀粉质量分数为10％。     

裹浆的组成与黏度对裹面包屑罗非鱼片品质影响的研究

以裹粉率、油炸后裹粉鱼片的色度、含油量为指标,结合感官评定,研究了裹浆组成及黏度对裹面包屑罗非鱼片品质的影响。结果表明:裹浆的黏度对产品的裹粉率具有极显著的影响(p 0.01)。通过向裹浆中添加黄原胶、瓜尔豆胶和羟丙基甲基纤维素可以达到与未添加食用胶前裹粉率最大时相同的黏度。油炸后,在裹浆中使用羟丙基甲基纤维素鱼片的L*和b*显著上升(p 0.05),使用三种食用胶的裹浆的含油量降低显著(p 0.05)。在含马铃薯淀粉的小麦面粉中,添加0.47%羟丙基甲基纤维素的裹粉鱼片品质最好。此时鱼片的裹粉率为(44.8±0.9)%,油炸后裹粉层的含油量为(16.4±0.2)%。     

甲基纤维素对面糊流变性能及油炸挂糊肉片油脂渗透的影响

为增强油炸挂糊食品外裹糊稳定性以及降其含油率,本研究以甲基纤维素（MC）为研究对象,通过在面糊中加入0.4%~1.2%的甲基纤维素,探讨其对面糊流变性能、热特性及油炸挂糊肉片脂肪含量的影响。结果表明:随着MC添加量的增加,面糊的挂糊率和黏度不断上升,面糊黏弹性凝胶形成速度加快,同时热稳定性得到提高。添加MC可以有效地降低油炸挂糊肉片的脂肪含量,且当添加量为1%时,外壳与肉的脂肪含量最低分别为14.29%和3.05%,与对照组相比分别降低了61.06%和31.15%,苏丹红染色区域最小,油脂渗透深度最低为0.08 mm,其抑油效果最佳。因此,甲基纤维素能有效地改善面糊的流变性能以及降低油炸挂糊食品的脂肪含量。     

响应面法优化油炸挂糊肉片的减脂工艺

本研究以油炸挂糊肉片为原料,在单因素试验的基础上选择甲基纤维素(Methyl Cellulose,MC)添加量、油炸时间、油炸温度为3个影响因素,以脂肪含量与感官评分为指标,应用响应面法进行方差分析和交互作用分析,优化油炸挂糊肉片制作工艺,从而降低油炸挂糊肉片中脂肪含量。结果表明,油炸挂糊肉片的最佳优化工艺为油炸温度190 ℃、油炸时间210 s、MC添加量0.95%,此条件下制得挂糊肉片脂肪含量为19.09%,感官评分为80.12分,而感官品质未见显著改变,仍保留传统工艺制得产品金黄酥松、香气馥郁、酥脆适口和滋味咸鲜的特点。综上所述,MC具有良好的减脂效果,可为食品胶体降低脂肪含量提供参考,为研制低脂、健康产品提供理论依据。     

米粉在裹粉中的应用和研究现状

添加米粉的油炸裹粉食品因其独特的金黄色泽、酥脆口感和低含油量,而深受广大消费者的欢迎。主要介绍了裹粉的有关概念,阐述了米粉对裹粉性质的影响、配料种类对裹粉食品的影响以及热处理米粉在裹粉中的应用,分析了米粉在裹粉中的研究价值,指出了裹粉工业化生产具有的发展前景。     

即食金鲳鱼干生产工艺研究

以金鲳鱼为主要原料制备即食金鲳鱼干,以感官评分为指标,在单因素试验和预试验的基础上通过正交试验优化调味配方和调味生产工艺,并对产品的理化指标、微生物及主要风味成分进行测定。结果表明：以金鲳鱼肉质量为基准,最佳调味配方为食盐添加量8%、麻辣粉添加量11%、味精添加量2.5%、白糖添加量5%、白酒与鱼肉液料比25∶1 (mL/kg);最佳调味生产工艺为鱼肉与调味液料液比1∶3(g/mL)、腌制温度25℃、腌制时间2 h;在此条件下生产的即食金鲳鱼干的理化指标和微生物指标均符合相关标准,主要挥发性成分为硫化物、醇类和芳香化合物。     

川味裹粉调味油爆鱼工艺研究

以南方大口鲇为原料,开发营养健康、具有地方特色的川味裹粉调味油爆鱼。改良传统工艺,在油炸前进行上浆、裹粉处理,以硬度、咀嚼性、丙烯酰胺生成量为参考指标考察油炸条件,并通过感官评定对鱼块腌制调味液、二次调味料配方进行研究。结果表明:最佳油炸条件为油温150℃,时间6 min;3 L以1∶4为体积比的酱油-水混合腌制液中辅料为生姜末30 g,八角35 g,小茴香15 g,桂皮20 g;二次调味料配方为辣椒粉5%、花椒粉1.0%、味精1.0%、糖1.0%、料酒0.5%、香油9%、芝麻1.0%。开发川味裹粉调味油爆鱼以期为开发营养健康、富有地方特色的南方大口鲇休闲产品提供新思路。     

淮山绿茶果冻加工工艺研究

以淮山为主要原料,采用单因素实验分别考察料液比、柠檬酸添加量、绿茶粉添加量及白砂糖添加量对淮山绿茶果冻产品质量的影响。通过正交实验优化淮山绿茶果冻配方组合,并采用感官评价等方法对产品的感官品质、理化指标、微生物指标等进行质量与卫生检验。实验结果表明,淮山绿茶果冻最佳加工工艺配方为:料液比1∶3(g/mL),柠檬酸添加量0.10%,绿茶粉添加量1.0%,白砂糖添加量15%,pH3.5左右。     

Effect of Hydroxypropyl Methylcellulose on Rheological Properties, Coating Pickup, and Oil Content of Rice Flour-Based Batters

Rice flour-based batter is an alternative for wheat flour-based batter for consumers with wheat allergy or wheat intolerance. Further advantage of rice flour in batter is its ability to reduce oil uptake. However, due to its low-protein content, high amylose, and small granule size, rice flour-based batter possesses poor adhesion property. The aim of this study was to investigate the effect of the addition of hydroxypropyl methylcellulose (HPMC); a hydrocolloid, on rheological properties, coating pickup, and oil absorption of HPMC-rice-based fried batter. Rheological properties of rice flour-based batters containing HPMC with different degrees of substitution (DS) and concentrations were determined. In steady-shear measurements, the addition of HPMC; E4M (DS = 1.9) and K4M (DS = 1.4), led to the increase of apparent viscosity, yield stress, and consistency index. K4M rice flour batters showed shear-thickening behavior (n > 1) with syneresis. HPMC increased the complex modulus (G*) of batters, where storage moduli (G′) were higher than loss moduli (G″). The crossover points increased with increasing HPMC concentration. HPMC addition increased the coating pickup of fresh carrot sticks and less coating loss was observed with K4M. Rice batter formulated with 0.5% E4M provided deep-fried crust with 26% lower oil content compared to the control crust.     

Edible coatings from cellulose derivatives to reduce oil uptake in fried products

Methylcellulose (MC) and hydroxypropylmethylcellulose (HPMC) were used in coating formulations to reduce oil uptake in deep-fat frying potato strips and dough discs. MC coatings were more effective in reducing oil uptake than HPMC ones. The effect of plasticizer addition (sorbitol) was also evaluated. The best formulations were 1% MC and 0.5% sorbitol for fried potatoes and 1% MC and 0.75% sorbitol for dough discs. For these formulations, oil uptake reduction was 40.6 and 35.2% for potato strips and dough discs compared to the uncoated samples; the increase in water content was 6.3 and 25.7%, respectively. Non-significant differences in texture of coated and uncoated samples were observed. Although instrumental color differences were detected, all samples were accepted by the non-trained panel.     

小米米线制作工艺的研究

以小米为原料研磨成粉制作小米米线.通过单因素试验选择马铃薯改性淀粉、早籼米粉、水分添加量和蒸制时间的范围.以指标权值小米米线弹性0.2、咀嚼性0.2、拉伸性0.3、感官评分0.3、加工性0.2为小米米线品质的评价指标做正交试验.经试验,小米米线的制作条件为:食盐0.4％、焦磷酸钠0.03％、马铃薯改性淀粉12％、早籼米粉8％、含水量60％、蒸制时间6min.以此得到的小米米线综合加权评分为67.205,感官评定为8.7,口感较好、米线光泽好.由此可预测,小米米线的加工具有一定可行性.     

Effects of Rice Batter on Oil Uptake and Sensory Quality of Coated Fried Okra

ABSTRACT: Okra was coated and deep-fat fried with batters of flour sources including rice flour, a mixture of rice flour and small amounts of pregelatinized rice flour (PGRF), and, as a control, traditional wheat flour. The addition of PGRF, up to 8%, enhanced batter viscosity and the coating properties of the rice batter. Oil uptake of the fried batter decreased with the addition of up to 5% PGRF. Rice flour fried batters, with and without PGRF, were found to absorb substantially lower oil, by as much as 51 %, compared with the wheat batter. The fried okra coated with the rice batter containing 5% PGRF, when evaluated for sensory properties on appearance and surface attributes, was found to be superior or equal to those with the wheat batter and rice batter without PGRF. Particularly, its golden brown color is considered more desirable than the lighter yellow color of the other 2 entities. Similarly, most of its 1st-bite and after-chew properties were slightly better and were in the normal range of commercially available products. Specifically, its distinctive crispiness is considered a positive attribute, whereas its slightly higher tooth packing properties, while remaining in the range of commercial products, may be noticeable to some consumers.     

Validation of a size exclusion liquid chromatographic method for determination of methylcellulose and hydroxypropyl methylcellulose food gums as soluble dietary fiber in food and food product

A size exclusion liquid chromatographic method was developed for the determination of methylcellulose (MC) and hydroxypropyl methylcellulose (HPMC) as dietary fiber in food. These modified cellulose food gums are used in a wide variety of foods and physiologically behave as dietary fibers but are not determined using existing analytical dietary fiber methods. This article reports a single laboratory validation of a new method based on AOAC 991.43, and uses a liquid chromatograph with a refractive index detector. This new method was validated for foods containing 0.2–27% of MC and HPMC employing AOAC’s Single Laboratory Validation protocol. Ten food samples of meat, bread, milk powder, potato and orange juice drink mix were studied. Precision of the new method, measured as total standard deviation (St), varied from 0.01 to 2 for foods containing 0.2–27% MC; and from 0.05 to 0.2 for foods containing 0.5–3.8% HPMC. Recovery varied from 76% to 85% for MC, and from 75% to 113% for HPMC. Use of a blank matrix proved successful in correcting for indigenous food fibers. The method demonstrated excellent linearity down to 0.03%. This provides the sensitivity required for food nutrition labeling purposes. These results show the method is suitable for determination of MC and HPMC in food and support further validation through a collaborative study.     

Preparation of iron‐fortified rice using edible coating materials

Iron‐fortified rice premix (IFRP) was prepared using soaking and spraying method followed by coating with hydroxypropyl methyl cellulose (HPMC), methyl cellulose (MC), combination of HPMC and MC, zein, palmitic acid (PA) and stearic acid (SA). Steaming caused a reduction in iron content in iron‐fortified rice premix than without steaming treatment. Iron content ranged from 1.33 to 7.11 and 1.61 to 4.49 mg g^?1, respectively, in IFRP prepared using soaking and spraying method. Retention of iron in IFRP samples coated with 9% PA, 7% and 9% SA, and combination of HPMC and MC at 2% level, respectively, after washing twice with distilled water was similar (P > 0.05). Retention of iron in these coated IFRP ranged from 87.34% to 89.39% (P > 0.05) as compared to 39.12% in uncoated IFRP. Sensory acceptability indicated the scope for the production of IFRP by spraying of iron solution with iron content 20.1 mg mL^?1, 180‐min tempering time and coating with 2% HPMC and MC followed by drying.     

Effects of batters containing different gum types on the quality of deep‐fat fried chicken nuggets

The effects of various gum types [hydroxypropylmethylcellulose (HPMC), guar gum, xanthan gum, gum arabic] on the quality of deep‐fat fried chicken nuggets were studied. Chicken samples, 0.04 m in diameter and 0.015 m in thickness taken from the breast portion, were coated with batters composed of a 3:5 solid to water ratio by immersion. The solid content of batter formulations contained equal amounts of corn and wheat flours, 1.0% gum, 1.0% salt and 0.5% leavening agent. As control, batter without gum addition was used. Samples were fried at 180 °C for 3, 6, 9 and 12 min. The hardness and oil content of the chicken nuggets increased whereas the moisture content decreased during frying. HPMC and xanthan gums reduced oil absorption significantly compared with other gums and the control. When gum arabic was added to the batter formulation, a product with the highest oil content and porosity was obtained. Copyright © 2005 Society of Chemical Industry     

Effects of microwave frying and different flour types addition on the microstructure of batter coatings

In this study, the influences of microwave frying and various flour types on microstructure of batter coatings were investigated. Control batter formulation contained only wheat and corn flour. To determine the effects of different flour types, 30% of the corn and wheat flour mix was replaced with chickpea, rice or soy flours. Frying was performed in microwave oven at 365 W (70%) power level for 1.5 min after bringing the oil temperature to 180 ± 1 °C. Samples were also fried in a conventional fryer at 180 °C for 1.5 and 5.0 min for comparison. Microwave fried samples had higher specific bulk volume and porosity values and also smoother inner surface as compared to conventionally fried samples. Porosity values of different batter formulations were in the range of 0.425–0.484 in 1.5 min microwave fried chicken samples and 0.348–0.392 in 5.0 min conventionally fried ones. Microwave fried samples had comparable or lower hardness values than the conventionally fried ones depending on the flour type used in batter formulation. Microstructure of fried batter was different for different batter formulations. Microwave fried control and chickpea flour containing batter provided formation of larger gas cells on the outer surface. Soy flour containing batter resulted in smallest size gas cells for both frying methods.     

Effects of beer‐battering on the frying properties of rice and wheat batters and their coated foods

BACKGROUND: Beer in batter formulation or beer‐battering has been popular in fried food recipes, but the topic is rarely reported in scientific journals or the claims substantiated with reliable studies. In this research, we prepared and characterized rice and wheat batters with and without using beer to replace water in the formulation. We studied and provided data on the effect of beer on the frying properties of batter and its coated foods. RESULTS: With beer in the formulation, oil uptake of fried batters generally increased by up to 18%. Instrumental textural analyses indicate that beer‐battering treatment generally decreased the hardness, increased the fracturability and improved the crispness of the fried batters. Sensory evaluations show similar trends, though to a lesser extent, that fish and onion rings coated with batters were softer but crispier with beer than without. CONCLUSION: In general, beer‐battering caused an increase in the oil uptake of the batter during frying. It also made the texture of fried batters slightly softer and crispier. The effects are more pronounced for rice batters than wheat batters. Copyright © 2010 Society of Chemical Industry     

Inhibition of acrylamide formation in potato strip by ultrasonic-treated methylcellulose batter

The ultrasonic (US)-treated batter mixtures of commercial methylcellulose (MC) as the fried potato strips' coating layer were demonstrated. The layer formed a rapid gel that absorbs the substrate's water content and related functional groups that contribute to acrylamide formation reduction. Different concentrations of MC (0.5-2.0 w/v %) mixtures were subjected to US at 20 W to evaluate coating layers' effect prior to the deep-frying process. At 1% w/v concentration batter mixture, the USMC layer reduced the highest acrylamide value. For comparison purposes, the differences in the acrylamide content of the USMC, the non-USMC and the uncoated samples were 64.7 ± 5.04, 156.4 ± 7.44 and 344.1 ± 5.39 ng g^-1, respectively. The results were supported with lower oil uptake and water retention of the USMC compared with the non-USMC with the values of 2.2 g/100g and 28.6 g/100g with 5.1 g/100g and 47 g/100g, respectively.