期刊论文

Kinetic Modeling for Mass Transfer of Breaded and Battered Fish Nuggets(BBFNs) with Soybean Fiber,Xanthan Gum and Whey Protein during Deep-Fat Frying

Chen, Jiwang(jiwangchen1970@126.com)

中文

食品科学

1002-6630

2018

39

3

34-40

10.7506/spkx1002-6630-201803006

国家自然科学基金面上项目(31471612)； 国家现代农业(大宗淡水鱼)产业技术体系建设专项(CARS-46)；

本校为第一机构

将大豆纤维、黄原胶和乳清蛋白分别添加到基本外裹糊(中筋小麦粉、玉米淀粉、泡打粉、食盐)中制成外裹糊鱼块,在170 ℃大豆油中油炸30、60、90、120、150 s和180 s,测定油炸外裹糊鱼块的水分及油脂、表面油脂和表面渗透油脂质量分数,采用菲克第二定律和一级动力学方程分析油炸过程中的传质动力学,通过苏丹红染色实验模拟油脂吸收。结果显示:大豆纤维组、黄原胶组和乳清蛋白组外壳水分质量分数均随油炸时间的延长而降低,而鱼块水分质量分数先降低后升高再降低;油炸0~120 s时,大豆纤维组、黄原胶组和乳清蛋白组外壳油脂质量分数均升高,油炸120~180 s时降低。菲克第二定律拟合大豆纤维组、黄原胶组...

In the present study, xanthan gum (0.4%), soybean fiber (2%), and whey protein (4%) were separately added to the batter made up of medium-gluten wheat flour, corn starch, baking powder, salt, and water. Breaded and battered fish nuggets (BBFNs) were fried at 170℃for 30 to 180 s (30, 60, 90, 120, 150, and 180 s) in fresh soybean oil to measure moisture and fat content. Kinetic modeling for mass transfer during deep-fat frying was performed by Fick's second law and first order kinetic model. Furthermore, surface oil and penetrated surface oil content were measured and oil absorption was si...