文献类型：期刊文献

中文题名：食用胶对深度油炸面包虾品质的影响

英文题名：Effects of edible gum on quality of deep fat-fried breaded shrimp

作者：潘广坤[1];吉宏武[1];刘书成[1];苏伟明[1];卢虹玉[1];聂淑媛[1]

机构：[1]广东省水产品加工与安全重点实验室,水产品深加工广东省普通高校重点实验室,广东海洋大学食品科技学院,广东湛江524088

年份：2013

卷号：34

期号：14

起止页码：305

中文期刊名：食品工业科技

外文期刊名：Science and Technology of Food Industry

收录：CSTPCD、、北大核心2011、北大核心、CSCD、CSCD2013_2014

基金：国家虾产业技术体系建设专项资金(CARS-47);科技部农业成果转化项目(2010GB2E000345);广东省海洋渔业科技攻关重大项目(A201008102);广东省科技团队项目(2011A020102005);广东省海洋渔业科技推广专项科技攻关与研发项目(A201209C02)

语种：中文

中文关键词：瓜尔豆胶;罗望子胶;面包虾;深度油炸;品质

外文关键词：.guar gum ;tamarind gum; breaded shrimp ;deep-fat frying ; quality

中文摘要：以裹粉率、水分损失率、吸油量、色泽、质构以及感官评定等为考察指标,研究在以小麦粉为主体的裹浆粉中添加食用胶(瓜尔豆胶和罗望子胶)对深度油炸(175℃、3min)面包虾品质的影响。结果表明,瓜尔豆胶和罗望子胶均能显著增加面包虾的裹粉率(p<0.05),降低油炸产品的水分损失量和吸油量,有效改善产品的脆性,获得相对较好的可接受度。与瓜尔豆胶相比,罗望子胶的效果更好,其最优添加量为1%,在此条件下,面包虾经深度油炸后所得产品的吸油量比对照组降低21.24%,并具有良好的质构特性。

外文摘要：Effects of edible gum addition to the wheat flour-based batter on the quality of deep fat-friedbreaded shrimp were evaluated. Breaded shrimp were fried at 175~C for 3min. The coating pick-up,moisture loss,oil absorption,color,texture and sensory attributes of the samples were determined （p〈0.05）. Results showed that guar and tamarind gums significantly increased the coating pick-up of breaded shrimp,and produced the product with lower moisture loss,oil absorption,and improved brittleness,and were welcomed by consumers. In addition,the tamarind gum with 1% additive amount got best effect. Compared with control samples,deep fat-fried breaded shrimp coated with tamarind gum at 1% reduced oil absorption by 21.24% and still maintained higher texture property.