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

作　　者：潘广坤[1] 吉宏武[1] 刘书成[1] 苏伟明[1] 卢虹玉[1] 聂淑媛[1] 

机构地区：[1]广东省水产品加工与安全重点实验室,水产品深加工广东省普通高校重点实验室,广东海洋大学食品科技学院,广东湛江524088

出　　处：《食品工业科技》2013年第14期305-310,共6页Science and Technology of Food Industry

基　　金：国家虾产业技术体系建设专项资金(CARS-47);科技部农业成果转化项目(2010GB2E000345);广东省海洋渔业科技攻关重大项目(A201008102);广东省科技团队项目(2011A020102005);广东省海洋渔业科技推广专项科技攻关与研发项目(A201209C02)

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。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~C 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.

关 键 词：瓜尔豆胶 罗望子胶 面包虾 深度油炸 品质 

分 类 号：TS202.3[轻工技术与工程—食品科学]