期刊论文

中文

食品科学

1002-6630

2015

36

20

1-6

10.7506/spkx1002-6630-201520001

国家自然科学基金面上项目(31471612)； 国家大宗淡水鱼产业技术体系建设专项(CARS-46)； 武汉轻工大学研究生创新基金项目(2014cx014)；

本校为第一机构

以外裹糊鲢鱼块为材料,通过研究外裹粉-水质量比(粉水比)、搅拌时间对油炸外裹糊鲢鱼块油脂含量、水分含量、裹糊率的影响及油炸和冷却条件对油炸外裹糊鲢鱼块油脂含量、水分含量、色泽、微观结构和油脂传递的影响,优化制备工艺,减少产品油脂含量。结果显示:粉水比12∶11(g/g)、搅拌时间10 min、170 ℃初炸40 s和190 ℃复炸30 s、30 ℃冷却60 min时,油炸外裹糊鲢鱼块外裹糊和内部鱼块油脂含量分别为19.83%和1.85%。该制备工艺显著减少了油炸外裹糊鲢鱼块的油脂含量,可用于指导规模化生产。

The aim of this study was to determine the optimal processing parameters to obtain the desired properties for battered and breaded silver carp nuggets. Effects of batter flour to water ratio and mixing time on the contents of oil and moisture and pick-up value were investigated as well as effects of fried and cooling conditions on the contents of oil and moisture, color, microstructure and oil transfer of nuggets. The results showed that under the following conditions： batter flour to water ratio, 12：11; mixing time, 10 min; frying initially ...