改性蛋白对可微波预油炸春卷脆性的影响及其微波温升特性  

Effect of Modified Protein on Crispness of Pre-fried Springrolls with Microwave Drying Characteristics

作　　者：范大明[1] 陈卫[1] 赵建新[1] 田丰伟[1] 张灏[1] 

机构地区：[1]江南大学食品学院,江苏无锡214122

出　　处：《食品科学》2007年第10期134-138,共5页Food Science

基　　金：科技部农转资金项目(05EFN213200101)

摘　　要：冷冻预油炸春卷经微波加热后,由于内部水分迁移,产品脆性下降。分别考察了钙结合11S大豆蛋白、钙结合7S大豆蛋白、钙结合大豆蛋白对预油炸春卷皮脆性的影响,得出钙结合11S大豆蛋白效果最佳。测定以上三种蛋白质变性温度和钙结合量,对钙结合11S大豆蛋白的增脆机理做出初步解释。同时确定了采用25ml/kg的甘油加入量,使内外层体系同时在600W加热30s达到45℃,达到消费者直接食用的最适温度;研究了微波加热功率和时间对产品脆性的影响,确定了采用600W加热40s的组合。Water transferring in springrolls on microwave reheating is a main factor that affects the crispness of frozen pre- fried springrolls. The effects of 11S Ca-binding protein, 7S Ca-binding protein and Ca-binding protein on the crispness were studied respectively. The results showed that 11S Ca-binding protein affects better than others. Denaturation Temperature and calcium- binding capacity of these three proteins were determined. The results implied the crispness-improving mechanism by 11S Ca- combining protein. Twenty-five ml/kg glycerol was added into the outer coating of springroll for simultaneously reaching to 45 ℃. The effects of microwave reheating power and time on crispness of the product were also studied. A 600 W power and 40s reheating time are preferred.

关 键 词：微波加热 脆性 钙结合11S大豆蛋白 预油炸 

分 类 号：TS213.22[轻工技术与工程—粮食、油脂及植物蛋白工程]