摘要:
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。
Abstract:
In order to obtain the fried and battered pork slices with crisper crust and lower fat content,glutenin and gliadin being used as materials,the influence of glutenin-gliadin ratio(GGR)on functional properties of batter and edible quality of crusts were explored by using deep-fried and battered model. Results indicated that,the water retention capacity,viscosity,and batter pick-up increased firstly and then went down along with the increase of GGR. When GGR was 0.90,the water retention capacity,viscosity and batter pick-up was 35.56%,2847 cP,and 45.44%,respectively. With the increase of GGR,both L* and b* value of crusts increased first and then decreased,and the moisture content showed the similar trend. While,the trend of change in fat content was opposite to that of L* and b* value,and moisture content. Additionly,the hardness of crusts became much higher. When GGR was lower 0.90,the difference among of hardness was not significant(P>0.05). Generally speaking,when GGR was 0.90,the crusts of final-products had golden color,moderate hardness,and higher sensory edible quality with 13.06% of moisture content,and 18.83% of fat content. The present study would provide theoretical guide for the selection of protein components for the production of deep-fried and battered meat products flour.
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