大豆渣纤维对油炸外裹糊鱼块油脂含量及品质的影响  

Effect of soybean slag fiber on fat content and quality attributes of fried breaded and battered fish nuggets

作　　者：贾诗 陈季旺 崔璐璐 冯佳奇 Douglas G.Hayes JIA Shi;CHEN Ji-wang;CUI Lu-lu;FENG Jia-qi;Douglas G.Hayes(School of Food Science and Engineering,Wuhan Polytechnic University,Wuhan 430023,China)

机构地区：[1]武汉轻工大学食品科学与工程学院,湖北武汉430023

出　　处：《武汉轻工大学学报》2021年第1期36-46,共11页Journal of Wuhan Polytechnic University

基　　金：国家自然科学基金面上项目(31471612);武汉轻工大学大学生科研项目(xsky2020011).

摘　　要：将3种粒径(60目、120目、180目)的大豆渣纤维(添加量为0.2%、0.4%、0.6%、0.8%)分别加入基础外裹糊(中筋小麦粉和玉米淀粉)中,测定外裹糊鱼块的裹糊率以及油炸外裹糊鱼块(170℃初炸40 s及190℃复炸30 s)的水分和油脂含量、色度和油脂分布,研究大豆渣纤维对油炸外裹糊鱼块油脂含量及品质的影响。结果显示:大豆渣纤维显著降低了油炸外裹糊鱼块的油脂含量,增加了外壳的水分含量及裹糊率,对外壳色度和鱼肉水分含量无显著性影响。随着粒径的增大,油炸外裹糊鱼块的油脂含量先降低后增加,外壳水分含量和裹糊率呈相反的变化规律;随着添加量的增加,油脂含量逐渐降低,外壳水分含量逐渐升高,而裹糊率呈先上升后下降的趋势。这些结果表明,在外裹糊中添加适量的大豆渣纤维可以阻止油炸过程中油脂的渗透,显著降低油炸外裹糊鱼块的油脂含量(P<0.05)。In the present work,three kinds of particle sizes(60,120,180)of soybean dregs fiber(0.2%,0.4%,0.6%,0.8%)were added to a batter composed of plain wheat flour and corn starch,respectively.Breaded and battered fish nuggets(BBFNs)were prepared by treating fish with the batter,frying at 170℃(40 s)followed by 190℃(30 s).BBFNs and fried BBFNs were evaluated for moisture and fat contents,pick up,color,and fat distribution.The results showed that fat content of fried BBFNs was significantly decreased and moisture content and pick up were increased due to the addition of soybean dregs fiber in the batter.However,there were slight effects on color of crust and moisture content of fish meat.As the particle size increased,the fat content of fried BBFNs first decreased and then increased,while moisture content and pick up presented opposite change.Furthermore,as the amount of soybean dregs fiber increased,the fat content of fried BBFNs decreased gradually and the moisture content increased gradually,while pick up of BBFNs first increased and then decreased.The results suggest that the penetration of fat can be effectively inhibited during deep-fat frying through the addition of soybean dregs fiber in the batter,resulting in significantly decrease of the fat content(P<0.05).

关 键 词：外裹糊鱼块 大豆渣纤维 深度油炸 油脂含量 品质 

分 类 号：TS251.6[轻工技术与工程—农产品加工及贮藏工程]