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。

Effect of Wheat Gluten on Edible Quality of Crusts from Deep-fried Battered Pork Slices

In order to obtain the deep-fried battered pork slices with lower fat, golden yellow color and crisp crusts, the effects of wheat gluten on functional properties of batter and edible quality of crusts from deep-fried battered pork slices were explored and the deep-fried model was used. The results were shown as follows: the water retention capacity and batter pick-up increased with increasing of wheat gluten, while the peak viscosity, final viscosity, breakdown viscosity, trough viscosity and setback viscosity decreased. The addition of wheat gluten could decrease the fat content of crusts. With the increase of wheat gluten, the L* value of crusts decreased gradually, while both a* and b* values increased gradually. The moisture content increased firstly and then decreased. And the trend of fat content was opposite. Additionally, the hardness of crusts became much higher, the crispness was much lower. Comprehensively consideration, when the wheat gluten addition was 7.5%, the crusts of final-products had higher edible quality (the oil content 15.50%, water content 19.91%) with golden yellow color and higher crispness. The results could provide some scientific basis for the deep-fried products.