淀粉对油炸挂糊猪肉片品质的影响

Effect of starches on the quality of deep-fried battered pork slices

研究了小麦淀粉、玉米淀粉、马铃薯淀粉、红薯淀粉和绿豆淀粉等5种淀粉对面糊的黏度和挂糊率的影响,同时探讨了它们对油炸挂糊猪肉片的表观色度、水分含量、吸油量、肉的嫩度及感官品质的影响。结果表明,含马铃薯淀粉的糊黏度最大(8.7Pa·s),挂糊率最高(57%);含小麦淀粉的糊黏度最小(仅为7.5Pa·s),挂糊率最低(42%)。经油炸后,含马铃薯淀粉的制品外壳水分含量最高(31.02%),吸油率最低(16.03%),肉的嫩度最好(剪切力为13.84N),产品感官评分最高(88.89分);含玉米淀粉的制品的外壳水分含量最小(仅为24.82%);含红薯淀粉的制品外壳吸油率最大(20.32%),其感官评分最低(58.88分);含绿豆淀粉的产品色度b*值最高,为10.99。综合考虑,马铃薯淀粉最适于油炸猪肉片的加工。

The effect of wheat starch,corn starch,potato starch,sweet potato starch and mung bean starch on the viscosity and batter pick-up of batters were studied. Simultaneously,the influences of these starches on the color,moisture and fat content,tender of the meat and sensory evaluation of deep-fried battered pork slices were explored. Results showed that,the viscosity of batter made with potato starch was the highest （8.7Pa·s）,and its batter pick-up was the highest （57%）. While,the viscosity of batter consisted with wheat starch was the lowest（only 7.5Pa· s）,and its batter pick-up was the lowest （42%）. After being fried,the moisture content of batter crust consisted with potato starch was as high as 31.02% ,and its fat content was the lowest（16.03%） ,and the sensory evaluation value was the highest（88.89）. On the contrary,the moisture content of batter crust treated with corn starch was as low as 24.82%. The fat content of batter crust treated with sweet potato starch was the highest（20.32%） and its sensory evaluation value was the lowest （58.88）. Additionally,the b＊ value of the batter crust obtained with mung bean starch was the highest（10.99）. By comprehensive consideration, potato starch was much suitable for the processing of deep-fried battered pork slices.