食品工业科技2013，Vol.34Issue(14)：305-310,6.
食用胶对深度油炸面包虾品质的影响
Effects of edible gum on quality of deep fat-fried breaded shrimp
摘要
Abstract
Effects of edible gum addition to the wheat flour-based batter on the quality of deep fat-friedbreaded shrimp were evaluated.Breaded shrimp were fried at 175℃ for 3min.The coating pick-up,moisture loss,oil absorption,color,texture and sensory attributes of the samples were determined(p＜0.05).Results showed that guar and tamarind gums significantly increased the coating pick-up of breaded shrimp,and produced the product with lower moisture loss,oil absorption,and improved brittleness,and were welcomed by consumers.In addition,the tamarind gum with 1％ additive amount got best effect.Compared with control samples,deep fat-fried breaded shrimp coated with tamarind gum at 1％ reduced oil absorption by 21.24％ and still maintained higher texture property.关键词
瓜尔豆胶/罗望子胶/面包虾/深度油炸/品质Key words
guar gum /tamarind gum/ breaded shrimp/ deep-fat frying/ quality分类
轻工纺织引用本文复制引用
潘广坤,吉宏武,刘书成,苏伟明,卢虹玉,聂淑媛..食用胶对深度油炸面包虾品质的影响[J].食品工业科技,2013,34(14):305-310,6.基金项目
国家虾产业技术体系建设专项资金(CARS-47) （CARS-47）
科技部农业成果转化项目(2010GB2E000345) （2010GB2E000345）
广东省海洋渔业科技攻关重大项目(A201008102) （A201008102）
广东省科技团队项目(2011A020102005) （2011A020102005）
广东省海洋渔业科技推广专项科技攻关与研发项目(A201209C02). （A201209C02）
