油炸小酥肉外皮酥脆度保持技术研究  

Study on Technology of Maintaining Crispiness of Outer Skin of Fried Small Crispy Pork

作　　者：高雪琴[1] 李成 胡力 付丽[1] 连伟帅 邹建[1] GAO Xue-qin;LI Cheng;HU Li;FU Li;LIAN Wei-shuai;ZOU Jian(Henan University of Animal Husbandry and Economy,Zhengzhou 450046,China;Shenyang Agricultural University,Shenyang 110866,China)

机构地区：[1]河南牧业经济学院,郑州450046 [2]沈阳农业大学,沈阳110866

出　　处：《中国调味品》2025年第2期187-192,共6页China Condiment

基　　金：河南省自然科学基金面上项目(212300410350)。

摘　　要：小酥肉的外皮酥脆度和稳定性是产品品质的重要体现。文章以不同复配淀粉方案、粉水比和油炸条件作为试验要素,以小酥肉外皮挂浆率、酥脆度和水分含量作为判断指标,通过单因素试验优选试验条件,并通过正交试验获得优化工艺参数。在优化参数的基础上,以小酥肉冻融稳定性、感官评分、酥脆度和色差等为综合评价指标,对优化工艺参数进行综合评价,从而得到保持油炸小酥肉外皮酥脆度和良好综合品质的方法。试验结果表明,当使用70%马铃薯淀粉和30%糯米粉复配,粉水比为10∶8,油炸温度为190℃,初炸2 min,复炸0.5 min时,制作的小酥肉色泽金黄,外表蓬松,形状规则,外皮酥脆,具有良好的冻融稳定性和感官评分。该研究可为后续工业化开发油炸小酥肉提供参考。The crispiness of outer skin and stability of small crispy pork are important reflection of the product quality.In this paper,with different compound starch scheme,flour-water ratios and frying conditions as the test elements,and the crispiness of outer skin and moisture content of small crispy pork as the evaluation indexes,single factor test is used to select test conditions,and the optimized process parameters are obtained through orthogonal test.On the basis of the optimized parameters,with the freeze-thaw stability,sensory score,crispiness and color difference of small crispy pork as the comprehensive evaluation indexes,the optimized process parameters are comprehensively evaluated,so as to obtain the method to maintain the crispiness of outer skin and good comprehensive quality of fried small crispy pork.The test results show that when 70%potato starch and 30%glutinous rice flour are compounded,the ratio of flour to water is 10∶8,the frying temperature is 190℃,the initial frying time is 2 min,and the re-frying time is 0.5 min,the small crispy pork has golden color,fluffy appearance,regular shape and crispy outer skin,with good freeze-thaw stability and sensory score.This study can provide references for the subsequent industrial development of fried small crispy pork.

关 键 词：小酥肉 酥脆性 质构分析 感官分析 

分 类 号：TS201.1[轻工技术与工程—食品科学]