油炸工艺对工业化螺蛳鸭脚煲中分包装鸭脚品质的影响  

Effect of Frying Technology on the Quality of Package Duck Feet in the Industrial River Snail Duck Feet Cook

作　　者：王宇嘉 尹航[1] 刘小玲[1] 姜毅[1] 白云霞[1] 周文红[1] WANG Yujia;YIN Hang;LIU Xiaoling;JIANG Yi;BAI Yunxia;ZHOU Wenhong(Institute of Light Industry and Food Engineering,Guangxi University,Nanning 530004,China)

机构地区：[1]广西大学轻工与食品工程学院,广西南宁530004

出　　处：《食品科技》2020年第12期122-127,共6页Food Science and Technology

基　　金：国家重点研发项目(2018YFD0400105)。

摘　　要：以工业化螺蛳鸭脚煲产品中的分包装鸭脚作为研究对象,主要利用质构仪、色差仪等分析测试手段对色差、剪切力、复水性进行测定并辅以感官评定,以此研究不同油炸温度(220、230、240、250 ℃)和油炸时间(3、4、5 min)对其品质的影响。实验结果表明:随着油炸温度的升高、油炸时间的延长,鸭脚的红度值显著上升,黄度值先升高再下降,亮度值逐渐下降趋于平稳(P<0.5);油炸鸭脚剪切力和咀嚼性在油炸过程中呈先下降再上升的趋势;鸭脚吸汁率随温度上升逐渐增加(P<0.5);并在240 ℃、4 min时得到了最高的感官评价值。综上所述,不同的油炸温度和油炸时间对鸭脚的品质有显著影响,油炸鸭脚最优工艺为240 ℃、4 min。In this paper,the sub-packaged duck feet in the industrial river snail duck feet cook are studied.Texture analyzer,spectrophotometer and other analytical testing methods were used to measure the color,shear force and rehydration,supplemented by sensory evaluation,to study the effects of different frying temperatures (220,230,240,250 ℃) and frying time (3,4,5 min) on their quality.The results showed that the redness value of the duck’s feet increased significantly with the increase of frying temperature and frying time,while the yellowness value increased first and then decreased,and the brightness value decreased gradually and became stable (P<0.5).The shear force and masticatory property of fried duck feet decreased and then increased during frying (P<0.5),and the best sensory evaluation result was acquired at 240 ℃ and fried 4 min.In conclusion,the quality of duck feet was significantly affected by different frying temperature and frying time,and the optimal frying process was 240 ℃,4 min.

关 键 词：油炸工艺 鸭脚 油炸时间 油炸温度 

分 类 号：TS251.1[轻工技术与工程—农产品加工及贮藏工程]