糊的组成成分对挂糊油炸肉制品品质影响的研究进展  

Research progress of effects of batter composition on edible quality of deep- fat- fried battered meat product

作　　者：计红芳[1] 张令文[1] 王方[1] 娄世垚 马汉军[1] 孙俊良[1] 

机构地区：[1]河南科技学院食品学院,河南新乡453003

出　　处：《食品工业科技》2017年第4期384-389,共6页Science and Technology of Food Industry

基　　金：国家自然科学基金项目(U1504329);河南省科技厅科技攻关项目(142102110040);河南省高校科技创新团队支持计划项目(13IRTSTHN006)

摘　　要：挂糊油炸肉制品作为一类重要的传统食品,具有色泽金黄、外壳酥脆等特点,深受消费者的喜爱。随着人们消费水平的提高和健康意识的增强,具有低吸油率和高食用品质(外脆里嫩)的油炸制品引起了科研人员的广泛关注。糊的组成、油炸工艺条件、油炸用油等均会影响挂糊油炸肉制品的品质。其中,糊的组成成分是重要的影响因素。通过查阅国内外大量文献,详述了淀粉、蛋白质、食用胶等糊的组成成分对挂糊油炸肉制品品质影响的研究进展,可为油炸食品的原料选择提供一定的科学依据,从而利于挂糊油炸肉制品的工业化生产。The deep- fried battered（ DFB） meat product having golden color and crisp crusts is one of the important traditional foods,and welcomed by consumers. With the improvement of people ＇s consumption level and the enhancement of health consciousness,the final products with low oil content and high index（ crispness of crusts and tenderness of meat） had aroused people＇s wide concern.Batter formula,frying temperature,frying time,heating method and frying oil would influence the quality of DFB meat product.And batter component was one of the most important factors which could affect the quality of DFB meat product.Based on a large number of domestic and foreign documents,the effects of batter components（ starch,protein,edible gum,and so on） on quality of DFB meat product were comprehensively reviewed. This paper could provide some theoretical guide for materials selection and was conductive to industrial production of DFB meat product.

关 键 词：挂糊油炸肉制品 糊 组成成分 品质 

分 类 号：TS202.1[轻工技术与工程—食品科学]