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中国精品科技期刊2020
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
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
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
Citation: 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

食用胶对深度油炸面包虾品质的影响

Effects of edible gum on quality of deep fat-fried breaded shrimp

  • 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。 

     

    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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