糊的组成成分对挂糊油炸肉制品品质影响的研究进展

挂糊油炸肉制品作为一类重要的传统食品,具有色泽金黄、外壳酥脆等特点,深受消费者的喜爱。随着人们消费水平的提高和健康意识的增强,具有低吸油率和高食用品质(外脆里嫩)的油炸制品引起了科研人员的广泛关注。糊的组成、油炸工艺条件、油炸用油等均会影响挂糊油炸肉制品的品质。其中,糊的组成成分是重要的影响因素。通过查阅国内外大量文献,详述了淀粉、蛋白质、食用胶等糊的组成成分对挂糊油炸肉制品品质影响的研究进展,可为油炸食品的原料选择提供一定的科学依据,从而利于挂糊油炸肉制品的工业化生产。     

淀粉对油炸挂糊猪肉片品质的影响

研究了小麦淀粉、玉米淀粉、马铃薯淀粉、红薯淀粉和绿豆淀粉等5种淀粉对面糊的黏度和挂糊率的影响,同时探讨了它们对油炸挂糊猪肉片的表观色度、水分含量、吸油量、肉的嫩度及感官品质的影响.结果表明,含马铃薯淀粉的糊黏度最大(8.7Pa·s),挂糊率最高(57％);含小麦淀粉的糊黏度最小(仅为7.5Pa·s),挂糊率最低(42％).经油炸后,含马铃薯淀粉的制品外壳水分含量最高(31.02％),吸油率最低(16.03％),肉的嫩度最好(剪切力为13.84N),产品感官评分最高(88.89分);含玉米淀粉的制品的外壳水分含量最小(仅为24.82％);含红薯淀粉的制品外壳吸油率最大(20.32％),其感官评分最低(58.88分);含绿豆淀粉的产品色度b*值最高,为10.99.综合考虑,马铃薯淀粉最适于油炸猪肉片的加工.     

油炸香脆藏香猪肉片加工研究

油炸香脆藏香猪肉片以西藏林芝藏猪为主要加工原料,充分利用藏猪细嫩、爽口的肉质特性,灵活运用初煮、复煮、挂糊、油炸等传统食品生产加工工艺,并加以突破.特别是挂糊工艺,充分发挥快速发酵剂的起泡作用,经过正交实验和感官评定得到了最适宜的复煮配方为盐2％、味精0.5％、白砂糖1.3％、五香粉0.4％以及糊的配方为泡打粉3％、色拉油14％、鸡蛋蛋黄30％、制糊用水103％.     

小麦面筋蛋白对挂糊油炸猪肉片外壳食用品质的影响

为获得低含油量、色泽金黄、外壳酥脆的挂糊油炸猪肉片,采用深层油炸模型,探讨了小麦面筋蛋白对糊粉的功能特性和对挂糊油炸猪肉片外壳食用品质的影响。试验结果表明,随小麦面筋蛋白添加量的增加,糊粉的持水性和挂糊率均呈上升趋势,而糊粉的峰值黏度、最终黏度、衰减值、谷值黏度和回生值均呈明显的下降趋势。添加小麦面筋蛋白能降低制品外壳脂肪的含量。随小麦面筋蛋白的增加,制品外壳的L*值逐渐减小,a*值和b*值逐渐增大;水分含量先逐渐升高又下降;脂肪含量先降低又逐渐升高;外壳硬度越来越大,脆性越来越小。综合考虑,小麦面筋蛋白添加量在7. 5%时,制品外壳具有较好的食用品质(含油量仅为15. 50%、含水量为19. 91%,呈现诱人的金黄色,脆性较好)。本研究可为该类制品的生产加工提供参考。     

燕麦β-葡聚糖对油炸外裹糊及鸡块含油量的影响

将3 种多糖（燕麦β-葡聚糖、菊粉、魔芋葡甘露聚糖）分别加入外裹糊中,测定不同多糖对油炸外裹糊品质的影响,筛选出燕麦β-葡聚糖用于进一步研究,测定其不同添加量对油炸外裹糊鸡块的水分含量、含油量、色泽、感官品质和油脂分布的影响。结果表明,燕麦β-葡聚糖可以有效降低油炸外裹糊鸡块的油脂含量、提高水分含量及裹糊率。随着燕麦β-葡聚糖添加量的增加,油炸外裹糊鸡块外壳的含油量呈先降低后增加的趋势,内部鸡肉的含油量无明显变化;油炸外裹糊鸡块水分含量与鸡块裹糊率呈先增加后降低的趋势;当燕麦β-葡聚糖添加量为1.5%时,油炸外裹糊鸡块有较好的金黄色泽和感官品质。综上,外裹糊中添加燕麦β-葡聚糖可以改善油炸外裹糊鸡块的持水阻油能力,降低油炸外裹糊鸡块中的油脂含量。     

糊的组成成分对挂糊油炸猪肉片外壳食用品质的影响

采用深层油炸模型,研究了淀粉、面粉、泡打粉、食盐和水等糊的组成成分对挂糊油炸猪肉片外壳色度、吸油率、质构及感官品质等食用品质的影响。实验结果表明,随淀粉添加量增加,挂糊油炸猪肉片外壳的硬度、吸油率和表观色度b*值均增大;脆度和a*值均先逐渐增加,后逐渐减少。随泡打粉添加量增加,外壳硬度和L*值逐渐减小;吸油率、a*值和b*值均增加(p0.05)。随食盐添加量增加,外壳硬度逐渐增大(p0.05);而吸油率先迅速降低后趋于平稳。随水-粉比增加,外壳硬度逐渐减小,吸油率逐渐增大;易碎性先增加后有所下降。综合考虑,在淀粉添加量30%~50%、泡打粉添加量0.7%~1.1%、食盐添加量1.2%~1.8%、水-粉比1.2∶1~1.4∶1的条件下,得到的挂糊油炸猪肉片外壳具有较高的食用品质。     

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。     

海藻酸钠和低甲氧基果胶抑制油炸甘薯淀粉吸油效果及结构变化（网络首发、推荐阅读）

为探明海藻酸钠（sodium alginate,AG）和低甲氧基果胶（low methoxyl pectin,LMP）对油炸甘薯淀粉吸油率的影响,使用低场核磁共振仪、激光共聚焦显微镜、X射线衍射仪、红外光谱及差示扫描量热仪分别分析了添加0.5%（w/w）、2%（w/w）AG和2%（w/w）LMP的油炸甘薯淀粉的油含量及其分布、热性质等。结果表明,添加AG或LMP可以显著降低油炸甘薯淀粉总油含量,油主要分布在淀粉颗粒表层,淀粉结晶类型由A+V型变为V型,糊化焓和相对结晶度明显降低。与添加LMP的油炸甘薯淀粉相比,添加AG后总油含量、相对结晶度和糊化焓更低。添加AG质量分数为2%时,油炸甘薯淀粉糊化程度最高,淀粉颗粒表层呈连续、致密结构,总油含量和表层油含量均为最低。可为健康、低脂油炸淀粉类食品加工提供参考。     

麦谷蛋白/麦醇溶蛋白对挂糊油炸猪肉片外壳食用品质的影响

为获得外壳酥脆、低含油率的挂糊油炸猪肉片,以麦谷蛋白、麦醇溶蛋白为研究对象,利用深层油炸模型,研究了麦谷蛋白、麦醇溶蛋白对糊功能特性和对挂糊油炸猪肉片外壳食用品质的影响。结果表明,随麦谷蛋白-麦醇溶蛋白比例增加,糊持水性、黏度和挂糊率均呈先上升后下降趋势,当比例为0.90时,糊的持水率、黏度、挂糊率最高,分别为35.56%、2847 cP、45.44%。随麦谷蛋白-麦醇溶蛋白比例增加,外壳的L*值和b*值先增大后减少,水分含量先增加后降低,而脂肪含量先减少后增加。此外,外壳硬度呈增加趋势,麦谷蛋白-麦醇溶蛋白当比例低于0.90时,硬度间变化差异不显著(P>0.05)。综上,麦谷蛋白与麦醇溶蛋白比例为0.90时,制品外壳的水分含量为13.06%、脂肪含量为18.83%,色泽金黄、硬度适中,感官品质较高。本研究可为挂糊油炸类肉制品小麦专用粉蛋白质指标的选择提供参考依据。     

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。     

THE EFFECT OF EDIBLE FILM ON OIL UPTAKE AND MOISTURE RETENTION OF A DEEP-FAT FRIED POULTRY PRODUCT

The recent trend in reducing the fat content in fried foods is leading to the development of low-fat products using batter and breading formulations from protein and other hydrocolloids. The functionality of many of these edible ingredients on moisture retention and fat barrier properties during deep-fat frying is not clearly understood. The objective of this study is to evaluate the effectiveness of hydroxypropyl methylcellulose edible film coating on chicken balls for moisture retention and fat reduction during deep-fat frying. Two sizes (35 and 47 mm) of uncoated and coated chicken balls were fried in peanut oil at 175C for five different frying periods ranging from 30 to 180s for small and 30 to 300s for large balls. The moisture and fat content from the surface layer and core were determined. In comparison to the control, moisture retention up to 16.4% and fat reduction up to 33.7% were observed.     

抗性淀粉对油炸调理鸡排品质特性的影响

针对油炸过程对调理肉制品质量与安全的影响问题,研究面糊中添加0%～40%的抗性淀粉对油炸调理鸡排品质特性（色泽、脆性、水分和油分含量、丙烯酰胺含量、微观结构及感官评价）的影响,以改善产品质量并实现低脂化。结果表明：添加20%～40%抗性淀粉的鸡排可获得良好的感官可接受性;添加20%抗性淀粉能显著降低油炸调理鸡排的含油量（P＜0.05）,提高油炸后外壳的黄度值,鸡排外壳表现出更好的金黄色,形成密实、连续的面糊微结构,改善外壳脆性,降低油炸过程中丙烯酰胺的生成量,提高产品安全性。因此,添加20%抗性淀粉能更好地降低油炸调理鸡排的含油量,提升产品质量。     

Reduction of oil uptake of fried food by coatings: A review

Fried food is popular because of its attractive aroma, colour and taste. However, its high oil content may cause cardiovascular diseases, such as high cholesterol and high blood pressure. Therefore, it is of great significance to reduce the oil uptake of fried food. It is found that water-oil replacement, surfactant theory and the cooling-phase effect are the main mechanisms of oil uptake in fried food. According to these mechanisms, improving the frying technology, changing the frying medium and coating treatment can reduce the amount of oil in fried foods. Among these methods, coating treatment is the most common method to reduce the oil content. Protein coatings usually have better performance than polysaccharide coatings. The performance of protein coatings depends on the type of food and protein. In addition, oil resistance of protein coatings can be improved by adding the plasticiser, combination with other components and cross-linking treatment.     

油炸食品中可食性膜的应用现状及研究进展

油炸食品因含油量高、易氧化变质、油炸过程中易产生有害物质等,对人体健康造成潜在危害。可食性膜因具有阻隔性、抗氧化性等特性可以有效降低油炸食品含油量,在提高油炸食品品质中具有很好的应用前景。该文主要综述近年来国内外油炸食品中可食性膜的应用及研究进展,对利用可食性膜技术生产出安全、健康、低脂的油炸食品进行展望。     

Functionality of batters containing different starch types for deep-fat frying of chicken nuggets

The effect of various starch types (amylomaize, corn, waxymaize, pregelatinized tapioca) on quality attributes (texture, moisture content, oil content, color, coating pick up, cooking yield, volume and porosity) 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 flour, 5.0% starch, 1.0% salt and 0.5% leavening agent. As control, batter without starch addition, was used. Samples were fried at 180°C for 3, 6, 9 and 12 minutes. Crispness and oil content of chicken nuggets increased, whereas moisture content decreased with increasing frying time. Starch addition to the formulations increased crispness of the product significantly at the last stages of frying. The highest porosity and oil content was obtained when corn starch was used. Pregelatinized tapioca starch was found to provide a product with the lowest oil content, the highest moisture content, coating pick up and volume.     

Food components affecting the oil absorption and crispness of fried batter

Frying batters are used to add value to a product by improving texture, flavour, weight and volume and reducing water loss during frying which, in turn, lessens oil absorption. The physical characteristics of fried batters were studied using model systems based on rice flours. Crispness was positively correlated with amylose content, while oil absorption was negatively correlated with amylose content. Addition of pregelatinised rice flour improved crispness but resulted in increased oil absorption because of the porous nature of the fried product. Amongst the proteins (egg yolk, gluten, skimmed milk, whey and ovalbumin) studied, ovalbumin was able to reduce oil absorption and improve the crispness of the fried batter. Addition of calcium chloride also reduced oil absorption and improved crispness, while a little oil reduced the oil content of the fried batter and improved its taste. Addition of ovalbumin, oil or calcium chloride beyond the optimal levels reduced crispness and increased oil absorption in a linear manner. Modified tapioca starch and diglyceride emulsifiers improved crispness but increased oil absorption. The amount of water added to the formulation affected the physical characteristics of the fried batter. The optimal formulation for a crisp frying batter with reasonably low oil absorption was an amylose/amylopectin ratio of about 18: 67; with (g kg⁻¹) 850 pregelatinised rice flour; up to 150 modified tapioca starch; 30 ovalbumin; 1 calcium chloride; 20 oil; 20 emulsifier and a water/flour ratio of 2:1. © 1998 Society of Chemical Industry.     

INFLUENCE OF METHYLCELLULOSE ON OIL ABSORPTION OF WHEAT FLOUR BATTER COATED CUT POTATOES1

The influence of substitution types (A4M, E4M, and K4M), molecular weights (14000, 41000, and 86000), and concentrations (0, 0.2, 0.4, and 0.6% w/w of flour) of methylcellulose on oil absorption of wheat flour batter-coated cut potatoes in two batter systems was studied. The two batter systems are (1) controlled viscosity batters at 1200 cp (CVB) and (2) controlled initial moisture content batters at 134 g/100 g flour (CIMB). In CVB, addition of methylcellulose increased initial moisture content of batters. There was no significant difference in moisture and oil content in fried products among types of methylcellulose. Higher number average molecular weight (Mn) of methylcellulose up to 41000 with simultaneous increase in initial moisture content resulted in greater moisture content in fried coating and oil content in food substrate. The higher the concentration of methylcellulose with concurrent increase in initial moisture content of batter, the greater the oil content in food substrate and the lower the oil uptake ratio in coating were obtained. For CIMB, addition of methylcellulose raised viscosity of batters. Higher Mn and concentration of methylcellulose in CIMB provided increasing coating thickness and decreasing oil uptake in fried products. Substitution type of methylcellulose for the molecular weight studied did not affect the fried quality whereas increase in Mn and concentration resulted in lower oil absorption and oil uptake ratio.     

Effects of batters containing different protein types on the quality of deep-fat-fried chicken nuggets

The effects of soy protein isolate (SPI), whey protein isolate (WPI) and egg albumen (EA) on the quality of deep-fat-fried chicken nuggets were studied. Batter without protein addition was used as a control. Batter pickup and moisture content, oil content, texture, porosity and colour of the nuggets were determined for 3, 6, 9 and 12 min of frying at 180 °C. Additionally, the rheological properties of batters were studied. SPI (3%) provided the highest apparent viscosity and coating pickup. All the batters showed shear-thinning behaviour except EA-added batter. Addition of different proteins to the batter formulation decreased the oil content of the final product. EA reduced the oil content of chicken nuggets significantly but yielded softer products. WPI (3%) was found to be the most effective ingredient on improving quality parameters of deep-fat-fried chicken nuggets. WPI (3%) added batters provided the hardest and crunchiest product with the darkest colour and also significantly reduced the oil content of the fried nuggets.     

Acrylamide formation in different batter formulations during microwave frying

Acrylamide, a probable human carcinogen, is found to be formed in a wide range of fried foods. In this study, the effects of microwave frying on acrylamide formation in the coating part of chicken were investigated. It was also aimed to determine the effects of various flour types (soy, chickpea and rice flour) in batter formulations on the acrylamide formation and on the color of fried chicken. Usage of all flour types except soy flour resulted in approximately the same moisture content and color development after 1.5 min of microwave frying. Acrylamide contents of batter parts of 1.5 min microwave fried samples having different flours were similar. Microwave frying provided lower acrylamide content and lighter color as compared to those fried conventionally for 5 min for all types of flours. This reduction in acrylamide level was the highest (34.5%) for rice flour containing batter.     

Reviewing the effects of vacuum frying on frying medium and fried foods properties

Vacuum frying (VF) is a process developed at a pressure lower than atmospheric pressure, in which lower temperatures are employed to remove moisture from the food and reduce the oil content in the final product. Diverse studies have been published for VF or assisted with microwave and ultrasound, facing the challenges of accomplishing the physical and sensory properties appreciated in fried products. The studied matrices under VF include mainly vegetable origin foods (apple, banana, carrot, donuts, kiwi, mushroom, pea, pear, potato and sweet potato) and some animal origin products (chicken nuggets, fish fillets and surimi products). This review aimed to show recent and relevant findings of the application of VF, analysing both the effects on the frying medium and the impact on the fried foods. The inclusion of microwave and ultrasound technologies aids in the obtention of high-quality products in terms of sensory and textural attributes, oil content as well as reduced oil degradation. This technique may provide safer and stable fried foods with lower oil content aiding in improving the diet of consumers and reducing production costs.