不同可食性控油膜对油炸猪里脊控油效果的影响

Effects of Oil Control by Different Edible Oil Films on Fried Pork Tenderloin

分别选取不同浓度的大米蛋白、明胶、羧甲基纤维素钠、大豆分离蛋白涂膜猪里脊,以感官评定、脂肪含量及色度三个指标评价检测可食性涂膜的控油效果。实验得出可食性控油膜对油炸猪里脊有明显的控油效果,但是可食性膜达到一定浓度时感官无法让人接受,而在不影响感官的基础上结合色度指标判断,得出以下结论:控油效果最好时大米蛋白浓度为4%、明胶浓度为0.5%、羧甲基纤维素钠浓度为0.2%、大豆分离蛋白浓度为2%,四种可食性控油膜相比较,羧甲基纤维素钠的控油效果最好。

This paper chooses different concentrations of rice protein,gelatin,sodium carboxymethyl cellulose,soy separation protein to film pork tenderloin. Sensory evaluation,fat content and color are three indexes of edible coatings for oil control effect. Experiment results show that the edible oil film has obvious oil control effect on deep fried pork tenderloin,but edible film of a certain concentration is unacceptable in senses.Therefore,the concentration of four films for best oil control effect,considering acceptable senses and color index,is： rice protein concentration 0. 04; concentration of gelatin 0. 5%; sodium carboxymethyl cellulose 0.002; soybean protein isolate 0. 02. And sodium carboxymethyl cellulose displays the best oil control effect among the four edible oil membranes.