食用胶对深度油炸面包虾品质的影响

Effects of edible gum on quality of deep fat-fried breaded shrimp

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。

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.