大米粉对油炸挂糊食品外壳食用品质的影响

Effect of rice flour on edible quality of crusts from deep-fat-fried battered food

为使油炸食品获得更好的食用品质,对组成糊的米粉原料进行了筛选。采用深层油炸模型,研究了泰国香米、东北长粒香米、稻花香米和长糯米等4种米粉对挂糊油炸食品外壳的吸油率、表观色度、剪切力及感官品质的影响。结果表明,当米粉添加量为16%时,稻花香米粉外壳吸油率最低为11.26%;当添加量为32%时,泰国香米粉的外壳吸油率最低为10.71%。当米粉添加量为16%时,泰国香米粉外壳L值最大为61.31;糯米粉外壳L值始终呈现上升趋势。在硬度方面,当米粉添加量为16%时,稻花香米粉外壳剪切力最大为47.75N;当米粉添加量40%时,糯米粉外壳剪切力仅为19.21N。综合考虑,在4种米粉中,稻花香米粉是挂糊油炸产品优先选用的米粉品种。

. In order to improve the edible quality of deep-fat-fried battered （DFFB） food, the different rice materials for the batter were screened,and the influences of four kinds of rice flours（Thailand rice, Dongbei rice, Dao Hua- Xiang rice and glutinous rice）on oil content,color,shear force and sensory evaluation of crusts from DFFB product were explored by using DFFB model system.Results showed that oil content of crust consisted with 16% Dao Hua Xiang rice flour was 11.26% ;when 32% Thailand rice flour was added to the batter,its oil content was the lowest （10.71%）.Taking color into consideration, the DFFB product had the highest L value （61.31）when 16% Thailand rice flour was added to the batter;while the crusts with the addition of glutinous rice had a trend of increasing on L value.The shear force of crusts prepared with 16% Dao Hua Xiang got the highest value（47.75N）,while that of crusts prepared with 40% glutinous rice was only 19.2IN.By comprehensive consideration, Dao Hua Xiang rice flour was the preferred variety for processing of DFFB product.