蛋清糊物理特性及其对油炸猪肉片品质的影响

Physical Properties of Egg White Batter and Its Effects on Quality of Fried Sliced Pork

研究蛋清糊在3种分散剂中物理特性的变化规律及不同配比的蛋清糊对油炸猪肉片品质的影响。猪肉片挂糊后放入200℃的玉米胚芽油中油炸100s,捞出后将油升至220℃,再次油炸30s,冷却后进行感官评价。结果表明:随着蛋清液与淀粉质量比的增加,流变学黏度增加、析水率增加、凝沉性降低,不同分散介质之间差异显著;当蛋清液、淀粉、水的添加量分别为33.33%、50%、16.67%时,油炸猪肉片的品质最佳。

The viscosities, freeze-thawing stability and retrogradation of egg white batter in different dispersants （distilled water, 5 g/100 mL NaC1 solution and 10 g/100 mL sucrose solution）were studied. Also, the effect of egg white batters composed of egg white, starch and water at different ratios on the quality of fried sliced pork was investigated. Battered sliced pork was fried in 200 ~C corn germ oil for 100 s followed by 30 s at 220 ~C and fried sliced pork was cooled down and evaluated for sensory attributes. The results showed that as the proportion between egg white and starch increased, the viscosity and water separation rate increased and the retrogradation decreased. Moreover, the properties showed a significant difference among different dispersants. The additions of 33.33% egg white, 50% starch and 16.67% water provided optimum quality of fried sliced pork.