食品与发酵工业2017，Vol.43Issue(12)：124-129,6.DOI:10.13995/j.cnki.11-1802/ts.014532
油炸温度和时间对外裹糊牡蛎品质的影响
Effect of frying temperature and time on the quality of battered and breaded oyster
摘要
Abstract
Water content,oil content,color,sensory score and oil absorption were used as indexes,the effect of frying temperature(165,175,185 ℃) and time (60,90,120,150,180 s) on the quality of fried,battered,and breaded oyster were evaluated.The results showed that with the increase of frying temperature and time,the water content decreased,oil content increased,L* and b * decreased,a* increased,sensory score increased first and then decreased,oil absorption increased.In addition,battered and breaded oysters fried at 175 ℃ for 90 s or 120 s showed golden-brown surface color,crunchy crust,tender core,and outstanding flavor of oyster.The sensory quality was the best.关键词
外裹糊牡蛎/油炸温度/油炸时间/油脂含量Key words
battered and breaded oyster/frying temperature/frying time/oil content引用本文复制引用
陈美花,潘佳丽,翁文治..油炸温度和时间对外裹糊牡蛎品质的影响[J].食品与发酵工业,2017,43(12):124-129,6.基金项目
广西高校北部湾特色海产品资源开发与高值化利用重点实验室项目(2016ZB03) （2016ZB03）
广西高校大学生创新创业训练计划项目(201611607082) （201611607082）
广西高校中青年教师基础能力提升项目(2017KY0808) （2017KY0808）
