不同淀粉对传统小酥肉品质的影响  

Effect of Different Starches on the Quality of Traditional Small Crisp Meat

作　　者：龙锦鹏 刘金星 罗丹 刘怀伟 邓楷 李琴 黄静[1] 向丹 游敬刚[1] 陈功[1] LONG Jin-peng;LIU Jin-xing;LUO Dan;LIU Huai-wei;DENG Kai;LI Qin;HUANG Jing;XIANG Dan;YOU Jing-gang;CHENG Gong(Sichuan Food fermentation Industry Research and Design Institute,Chengdu Sichuan 611130,China;Chengdu Hope Food Co.Ltd.,Xinjin Sichuan 611430,China)

机构地区：[1]四川省食品发酵工业研究设计院,四川成都611130 [2]成都希望食品有限公司,成都新津611430

出　　处：《食品与发酵科技》2019年第6期30-34,共5页Food and Fermentation Science & Technology

基　　金：自热方便预包装食品（火锅）现代加工关键技术集成及产品开发（创新能力培育）（2018NZ0096）

摘　　要：本文以猪后腿肉为原料,通过测定挂糊率、黏度、色度、水分含量、脂肪含量、小酥肉失重率和质构指标,研究裹涂不同淀粉类型(马铃薯淀粉、红薯淀粉、豌豆淀粉和玉米淀粉)的浆液对小酥肉品质的影响。试验结果表明:马铃薯淀粉为作为裹涂小酥肉的外壳中基础淀粉配方的最优选择,其裹涂浆液的挂糊率、黏度和失重率分别为48.62%,9.67 Pa·s,20.98%均为最大值;油炸后外壳糊的b*黄度值为最大(18.93);吸油率(16.25%)仅大于豌豆淀粉;水分含量(31.44%)最大;硬度(26.46N)和内聚性(0.04Rito)均处于适中水平,胶黏性(15.22N)和咀嚼性(44.23MJ)均为最大。综合考虑,马铃薯淀粉是作为裹涂小酥肉的外壳糊中基础淀粉配方的最优选择。In this essay,the back legs pork were used as raw materials.By measuring parameters of batter pickup rate,viscosity,color,water content,fat content,Weight loss rate and TPA texture,the effect of different starches(potato starch,sweet potato starch,pea starch and corn starch)on the quality of small crisp meat were studied.The results showed that,potato starch was the best option for the basic formula in coating of small crisp meat.The results for coated thick liquid batter pick-up rate,viscosity,weight loss rate were 48.62%,9.67 Pa·s,20.98%which were biggest among four starches,and the coating oil absorption rate was 16.25%,b*yellow value was 18.93 after small crisp meat frying.To sum up,it can make a conclusion that potato starch is the most suitable raw material for small crisp meat processing.

关 键 词：小酥肉 外壳 品质 淀粉 

分 类 号：TS251.6[轻工技术与工程—农产品加工及贮藏工程]