期刊论文

中文

武汉轻工大学学报

2095-7386

2023

42

06

1-9

10.3969/j.issn.2095-7386.2023.06.001

2023BBB111:湖北省重点研发计划自主创新类项目 2022BBA147:湖北省乡村振兴科技支撑项目

本校为第一机构

为生产高品质粉蒸黄鳝,本文研究了油炸、裹粉等关键工艺对粉蒸黄鳝品质的影响.采用不同油炸条件(温度:150～170℃;时间:30～70 s)和制粉工艺(籼/粳米比例:全籼米、2∶1、1∶1、1∶2、全粳米;炒制时间:60～180 s)加工黄鳝肉和米粉,测定黄鳝肉的水分含量、出品率、质构特性以及米粉的裹粉率、水合特性等;分析卡拉胶添加量(0.0%～0.3%)对米粉糊化特性、热力学特性、晶体结构以及粉蒸黄鳝感官品质的影响.结果显示,在油炸温度 170℃、时间 50s时,黄鳝肉的质构特性良好,水分含量(62.7%)、出品率(75.3%)适中;在籼米/粳米2∶1、炒制时间 120 s 时,米粉的裹粉率(24.7%)和黏着性(-10.7 cP)高,水合特性优;添...

This study investigated the effects of crucial process,including frying and flour coating,on the quality of the steamed Monopterus albus with rice flour.To optimize frying conditions(temperature:150-190℃;time:30-70 s)and process for preparing rice flour(proportions of indica/japonica rice:all indica,2∶1,1∶1,1∶2,all japonica;stir-frying time:60-180 s),the moisture content,yield,and textural properties of Monopterus albus,as well as flour coating rate,hydration were measured.In addition,the effects of car-rageenan addition amount(0.0%-0.3%)on...