不同成分裹浆的流变学特性及其对裹面虾品质的影响  

Rheological properties of different component batters and their effect on qualities of coated metapenaeus ensis

作　　者：韩晓银[1] 张莉莉[1] 田鑫[1] 姜晓明[1] 薛勇[1] 薛长湖[1] 

机构地区：[1]中国海洋大学食品科学与工程学院,山东青岛266003

出　　处：《食品工业科技》2012年第18期135-138,142,共5页Science and Technology of Food Industry

基　　金："泰山学者"建设工程专项经费;国家863计划(2011AA100803);国际科技合作项目(2010DFA31330)

摘　　要：实验测定了高酶大豆蛋白粉、黄原胶、甲基纤维素(A4M)、羧甲基纤维素(CMC)四种不同成分裹浆的流变学特性,并以裹面率、颜色、水分含量、含油量和脆性为指标,考察了四种裹浆和两种再加热方式(深度油炸和烘焙处理)对裹面虾产品品质的影响。研究表明,在流变学方面,四种裹浆均是假塑性流体,属于Herschel-Bulkley模型;A4M和黄原胶具有较大的粘度,可以提高裹浆的热定型特性和粘附特性以及产品的裹面率。在产品品质方面,A4M组和高酶大豆蛋白粉组可增加产品的脆性、改善产品的色泽和降低含油量;与深度油炸相比,烘焙处理能降低产品的含油量,提高产品色泽和脆性。Rheological properties of the batters with different materials such as high enzyme level soy flour,xanthan gum,methyl cellulose（A4M）,carboxymethyl cellulose（CMC） were evaluated.The effect of four batters and two re-heat treatments（deep frying and baking treatment） on product qualities were studied using pick-up value,moisture content,color,oil content,and crispness as indicators.All the four batters belonged to soft reuuber matrix and Herschel-Bulkley model.High viscosity property were found in batters containing A4M and xanthan gum,which could enhance setting and adherence properties of the batters and pick-up values of the products.The batters containing A4M or high enzyme soy flour showed improved crispness,golden color and lower oil content than other batters.Compared with deep frying,baking treatment reduced oil content and improved color and crispness of the products.

关 键 词：裹浆 再加热方式 流变学特性 基围虾 品质 

分 类 号：TS254.5[轻工技术与工程—水产品加工及贮藏工程]