淀粉对油炸挂糊绿茶鲜叶品质的影响研究  

Effect of Starches on the Quality of Deep-fried Battered Fresh Green Tea Leaves

作　　者：刘洋[1] 刘坤峰[1] 邵颖[1] 张乾 张璋[3] 魏宗烽[1] 杨苗苗[1] 邢淑婕[1] 

机构地区：[1]信阳农林学院食品学院,河南信阳464000 [2]河南经济贸易高级技工学校,河南新乡453003 [3]河南省经济管理学校,河南南阳473034

出　　处：《农产品加工（下）》2016年第8期6-9,17,共5页Farm Products Processing

基　　金：信阳市科技攻关项目(150016)

摘　　要：淀粉是烹调过程中常用的原材料之一,尤其在挂糊工艺中更是必不可少,不同种类的淀粉其用途也不相同。以绿豆淀粉、小麦淀粉、红薯淀粉、糯米淀粉、马铃薯淀粉、玉米淀粉为研究对象,考察了不同淀粉对油炸挂糊绿茶鲜叶品质的影响。结果表明,马铃薯淀粉制成的蛋清糊,析水率最大75.92%±0.95%,凝沉性适中11.33%±0.58%,挂糊率最高57.76%±1.13%;炸制后,含马铃薯淀粉的制品外壳水分含量最高30.02%±0.15%,成品a*值,b*值相对较大(0.79±0.03,9.68±0.31),色泽黄亮,制品感官评分最高85.44±2.09分。综合考虑蛋清糊的物理性质和油炸挂糊绿茶鲜叶的品质,用马铃薯淀粉制作的蛋清糊最适于油炸挂糊绿茶鲜叶的制作。Starch is one of the materials used in cooking, especially in the hanging paste process, and the different starches quality, purpose is not the same. This study with mung bean starch, wheat starch, sweet potato starch, glutinous rice starch, potato starch, corn starch as the research object, to investigate the effects of different starch on the quality of deep-fried battered fresh green tea leaves. Results show that, the water separation rate of egg white batter with potato starch is the highest 75.92% ± 0.95%, the retrogradation volume percentage is 11.33% ± 0.58%, and its batter pick-up is the highest 57.76% ± 1.13%. After being fried, the moisture content of batter ernst consisted with potato starch is as high as 30.02% ± 0.15%, and the a^＊, b^＊ value of the batter crust obtained with potato starch is the higher （0.79 ±0.03, 9.68 ±0.31） , and its sensory evaluation value is the highest 85.44 ± 2.09. By comprehensive consideration, potato starch is much suitable for the processing of deep-fried battered fresh green tea leaves.

关 键 词：淀粉 析水率 凝沉性 挂糊率 感官评分 绿茶鲜叶 

分 类 号：TS272.5[农业科学—茶叶生产加工]