大豆分离蛋白和油炸条件对面包虾品质的影响  

Effects of soy protein isolate and frying conditions on the quality of breaded shrimp

作　　者：潘广坤[1] 吉宏武[1] 刘书成[1] 苏伟明[1] 卢虹玉[1] 潘创[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：《食品与发酵工业》2013年第8期143-148,共6页Food and Fermentation Industries

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、色泽以及质构等为考察指标,研究了油炸温度、油炸时间以及在以小麦粉为主体的裹浆粉中添加大豆分离蛋白对深度油炸面包虾品质的影响。结果表明:大豆分离蛋白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(P<0.01)。在相同的油炸条件下,添加10%大豆分离蛋白的处理组的面包虾的吸油量最低。油炸温度和时间对面包虾的水分损失、吸油量、色泽以及质构产生极显著的影响(P<0.01),随着油炸温度的升高和时间的延长,面包虾的水分损失和吸油量均增加。此外,在170℃条件下油炸4 min,面包虾的脆性最好。The effects of frying temperature, time, and soy protein isolate addition to the wheat flour-based batter on the quality of fried breaded shrimp were evaluated. The coating , moisture loss, oil absorption, color, and texture on the effects of the products were determined. The results showed that soy protein isolate （SPI） added batters signifi- cantly increased the coating warping ability （P 〈 0.05） , reduced moisture loss and oil absorption of fried breaded shrimp （P 〈0.01 ）. Under the same frying conditions, the lowest oil content of breaded shrimp was found when 10% SPI was added to the batter. Frying temperature, and time significantly （P 〈 0.01 ） affected moisture loss, oil absorp- tion, color, and texture of fried breaded shrimps. As frying temperature and time increases, the moisture loss and oil absorption of breaded shrimps increases. In addition, the best brittleness of breaded shrimps was achieved when frying temperature was 170 and the frying time was 4 min.

关 键 词：大豆分离蛋白 面包虾 油炸温度 油炸时间 品质 

分 类 号：TS254.4[轻工技术与工程—水产品加工及贮藏工程]