面粉类型对油炸裹糊罗非鱼肉品质的影响

Effects of flour types on quality for fried tilapia meat coated with batter

  • 摘要: 面粉类型对裹糊鱼块深度油炸品质的影响至关重要。以不同筋性面粉基为主要原料,分析其制备裹糊的物理性状、裹糊能力,以及油炸裹糊鱼块的感官、质构、色泽和油脂渗透情况。结果表明高、中筋粉裹糊具备较高的黏度,该性能赋予裹糊极强的裹糊能力和油炸膨胀率,使裹糊产品感官更饱满,油炸后中、高筋粉咀嚼性更突出。应力-形变曲线显示中筋粉在受压过程中呈现22处明显断裂峰,且继首个断裂锋后,应力值呈锯齿状上升状态。苏丹红染色实验显示中筋粉裹糊在油炸过程中形成均匀的凝胶层结构。研究表明中筋粉酥脆特点较突出,有效地抑制了水分的蒸发和油脂的渗透,在一定程度上起到控油作用,而高筋粉则赋予产品明显的硬度特质。

     

    Abstract: Flour types are crucial to the quality of deep fried tilapia meat coated with batter. We used different gluten flour bases as the main raw materials to prepare coated batter so as to analyze the physical properties, coating ability, sensory, texture, color, and oil penetration of the fish pieces coated with batter after frying. The results show that flour coating batter with high and medium gluten had higher viscosity, endows the batter with strong coating ability and high swelling rate, as well as sensory of well-stacked and excellent chewiness. The stress-strain curve proves that there were 22 obvious fracture peaks during the compression process for medium gluten powder group. After the first fracture peak, the stress value showed a zigzag shaped upward. Sudan red dyeing experiment shows that the batter layer had uniform structure for medium gluten powder group, which effectively inhibited the evaporation of water in meat and the penetration of oil. The results indicate that medium gluten flour's brittleness effectively suppresses the evaporation of water and the penetration of oil, and plays a role in oil control to a certain extent, while high gluten flour endows the product with obvious hardness characteristics.

     

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