| 食用胶对深度油炸面包虾品质的影响 |
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| 引用本文： | 潘广坤, 吉宏武, 刘书成, 苏伟明, 卢虹玉, 聂淑媛. 食用胶对深度油炸面包虾品质的影响[J]. 食品工业科技, 2013, (14): 305-310. DOI: 10.13386/j.issn1002-0306.2013.14.078 |
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| 作者姓名： | 潘广坤 吉宏武 刘书成 苏伟明 卢虹玉 聂淑媛 |
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| 作者单位： | 1.广东省水产品加工与安全重点实验室,水产品深加工广东省普通高校重点实验室,广东海洋大学食品科技学院 |
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| 基金项目： | 国家虾产业技术体系建设专项资金，科技部农业成果转化项目，广东省海洋渔业科技攻关重大项目，广东省科技团队项目，广东省海洋渔业科技推广专项科技攻关与研发项目 |
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| 摘 要： | 以裹粉率、水分损失率、吸油量、色泽、质构以及感官评定等为考察指标,研究在以小麦粉为主体的裹浆粉中添加食用胶(瓜尔豆胶和罗望子胶)对深度油炸(175℃、3min)面包虾品质的影响。结果表明,瓜尔豆胶和罗望子胶均能显著增加面包虾的裹粉率(p<0.05),降低油炸产品的水分损失量和吸油量,有效改善产品的脆性,获得相对较好的可接受度。与瓜尔豆胶相比,罗望子胶的效果更好,其最优添加量为1%,在此条件下,面包虾经深度油炸后所得产品的吸油量比对照组降低21.24%,并具有良好的质构特性。
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| 关 键 词： | 瓜尔豆胶 罗望子胶 面包虾 深度油炸 品质 |
| 收稿时间： | 2013-03-13 |
Effects of edible gum on quality of deep fat-fried breaded shrimp |
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| Effects of edible gum on quality of deep fat-fried breaded shrimp[J]. Science and Technology of Food Industry, 2013, (14): 305-310. DOI: 10.13386/j.issn1002-0306.2013.14.078 |
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| Abstract: | Effects of edible gum addition to the wheat flour-based batter on the quality of deep fat-friedbreaded shrimp were evaluated.Breaded shrimp were fried at 175℃ for 3min.The coating pick-up, moisture loss, oil absorption, color, texture and sensory attributes of the samples were determined (p<0.05) .Results showed that guar and tamarind gums significantly increased the coating pick-up of breaded shrimp, and produced the product with lower moisture loss, oil absorption, and improved brittleness, and were welcomed by consumers.In addition, the tamarind gum with 1% additive amount got best effect.Compared with control samples, deep fat-fried breaded shrimp coated with tamarind gum at 1% reduced oil absorption by 21.24% and still maintained higher texture property. |
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| Keywords: | guar gum tamarind gum breaded shrimp deep-fat frying quality |
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