水油混合式油炸方式对泰州龙香芋丸品质的影响

Effect of Oil-Water Mixed Frying Method on the Quality Characteristics of Taizhou Dragon Taro Balls

研究龙香芋头添加量在普通油炸和水油混合油炸2种方式下对龙香芋丸品质的影响,并分析了色差、质构、比容、含油率、DSC热力学特性。龙香芋头的添加不利于芋丸的膨胀;随着芋头量的增加,芋丸的含油量并没有显著的变化;a*整体上略有增大,L*先增大后逐渐减少,b*先增大,在60%时达到最大值,然后下降;芋丸的硬度、胶黏性和咀嚼性显著增加,弹性、回复性略有减少,糊化起始温度(T0)、融化峰值温度(Tp)和糊化终点温度(Tc)都逐渐升高。同添加量下,普通油炸与水油混合油炸比容差异不显著;含油率、色差值、起始温度(T0)、终止温度(Tc)、峰值温度(Tp)及糊化焓(△H)在水油混合式油炸中显著小于普通油炸中;芋丸硬度、弹性、胶黏性、咀嚼性和回复性均没有显著差异(P>0.05)。综合油炸方式、色差、质构、比容、含油率、DSC热力学特性分析等品质指标得出,芋头添加量为60%,水油混合油炸时,芋丸品质最好。

In this paper,the effect of the amount of dragon taro on the quality of dragon taro balls with the common frying and oil-water mixed frying method were studied,changes of color,texture,specific volume,oil content and DSC thermodynamic characteristics were analyzed.The amount of dragon taro had little effect on oil content and the expansion of taro balls,a*values increased slightly,L*values first increased and gradually decreased,and b*values increased gradually,when the amount of taro reached to 60%,b*values were the highest,the hardness,adhesive viscosity and chewability of taro balls increased significantly,elasticity and recovery slightly decreased,the inital temperature of gelatinization(T0),the peak temperature of gelatinization(Tp)and the end temperature of gelatinization(Tc)increased gradually with amount of taro.Under the same adding amount,there was no significant difference in the specific volume of common frying and oil-water mixed frying method,oil-water,changes of color,the inital temperature of gelatinization(T0),the peak temperature of gelatinization(Tp)and the end temperature of gelatinization(Tc)and gelatinization enthalpy(△H)in oil-water mixed frying were significantly lower than those in common frying.There was no significant difference in the hardness,elasticity,viscosity,chewing and of taro balls(P>0.05).The comprehensive analysis frying method,changes of color,texture,specific volume,oil content and DSC thermodynamic characteristics were assessed and the result was the amount of taro reached to 60%and oil-water mixed frying method had the best quality for dragon taro balls.