油炸温度和时间对油炸外裹糊鱼块品质及产量的影响  

Effect of frying temperature and time on the quality attributes and yield of fried batter-breaded fish nuggets

作　　者：翟嘉豪 陈季旺 陈超凡[1] 彭利娟 廖鄂 ZHAI Jia-hao;CHEN Ji-wang;CHEN Chao-fan;PENG Li-juan;LIAO E(School of Food Science and Engineering,Wuhan Polytechnic University,Wuhan 430023,China;Hubei Collaborative Innovation Center for Processing of Agricultural Products,Wuhan 430023,China)

机构地区：[1]武汉轻工大学食品科学与工程学院,武汉430023 [2]武汉轻工大学农产品加工与转化湖北省重点实验室,武汉130023

出　　处：《武汉轻工大学学报》2022年第3期1-7,21,共8页Journal of Wuhan Polytechnic University

基　　金：国家自然科学基金面上项目(32072249,31471612)。

摘　　要：为探究油炸温度和时间对油炸外裹糊鱼块品质的影响,本试验将小麦淀粉与小麦面筋蛋白按照11:1的比例调制外裹糊,并将裹糊挂糠后的鱼块分别在不同油炸温度(150℃、160℃、170℃、180℃、190℃)和油炸时间(30 s、60 s、90 s、120 s、150 s)下油炸制得油炸外裹糊鱼块,测定油炸外裹糊鱼块的水分含量、油脂含量、色度和产量。结果显示:随着油炸温度的升高和油炸时间的延长,外壳水分含量显著下降(P<0.05),而油脂含量显著上升(P<0.05);水分损失和油脂吸收的速率均呈现逐渐降低的趋势。当外裹糊鱼块分别在190℃油炸90 s和90℃油炸150 s时,水分含量均最低(14.7%和14.9%)。油炸温度对a、b值有显著影响(P<0.05),对L值无显著影响(P>0.05);油炸时间对L、b值有显著影响(P<0.05),对a值无显著影响(P>0.05)。油炸外裹糊鱼块的产量与水分含量成正比。这些结果表明油炸温度和时间均影响了油炸过程水分的蒸发和油脂的吸收,导致油炸外裹糊鱼块的品质发生改变。Batter-breaded fish nuggets(BBFNs) were prepared by using the batter with a wheat starch and wheat gluten blend at the ratio of 11:1 w/w, and fried at different frying temperatures(150 ℃,160 ℃,170 ℃,180 ℃,and 190 ℃) and frying times(30 s, 60 s, 90 s, 120 s, and 150 s). To investigate the effect of frying temperature and frying time on quality attributes of fried BBFNs, the moisture and fat contents, color, and yield of fried BBFNs were evaluated. Results showed that moisture content of the crust decreased significantly(P<0.05) with the increase of frying temperature and the prolongation of frying time, which was opposite to fat content, but the growth rate gradually slowed down. It was noted that the lowest moisture content was found for BBFNs fried by both 190 ℃ at 90 s and 90 ℃ at 150 s. Frying temperature had a significant effect on the aand bvalues(P<0.05),but slight effect on the Lvalue(P>0.05);frying time had a significant effect on the Land bvalues(P<0.05),but no effect on the avalue(P>0.05). The yield of fried BBFNs was proportional to moisture content(P<0.05). These results indicated that frying temperature and time affected the moisture evaporation and fat absorption, ultimately leading to the difference of quality attributes of fried BBFNs.

关 键 词：外裹糊鱼块 油炸温度 油炸时间 品质 产量 

分 类 号：TS213.3[轻工技术与工程—粮食、油脂及植物蛋白工程]