食品工业科技2025，Vol.46Issue(13)：46-54,9.DOI:10.13386/j.issn1002-0306.2023120005
添加不同功能性成分对外裹糊层特性以及油炸茄盒油脂渗透的影响
Effects of Adding Different Functional Components on Batter Characteristics and Oil Penetration of Deep-fried Coated Eggplant Slices
摘要
Abstract
In order to investigate the coating properties of nine functional components and the effects of oil penetration on deep-fried coated eggplant slices,the pick-up rate,texture,calorimetric properties,moisture adsorption isotherm,oil content and microstructure of fried battered and deep-fried coated eggplant slices with different functional components(whey protein,soybean protein,wheat protein,soybean fiber,wheat fiber,oat fiber,carrageenan,xanthan gum,guar gum)were measured.The results showed that the different types of functional components improved the pick-up rate of battered and deep-fried coated eggplant slices,the breaking force of the outer coating and the cohesiveness of the deep-fried coated eggplant slices.The best functional components were soybean protein 6％,whey protein 6％,wheat protein 8％,oat fiber 8％,soybean fiber 6％,wheat fiber 10％,carrageenan 1.0％,xanthan 1.0％,and guar gum 1.0％,respectively.The control effect of nine functional components on oil penetration was observed by Sudan red staining method with the optimal additive amount:Soybean protein＜whey protein＜wheat protein,oat fiber＜wheat fiber＜soybean fiber,xanthan gum＜guar gum＜carragenan.The results of oil content determination showed that the oil absorption of functional components was significantly reduced,and oat fiber had the best effect.In summary,the addition of nine functional ingredients can affect the properties of the outer coating and achieve the effect of reducing oil penetration.关键词
功能性/外裹糊/油脂渗透/油炸茄盒/油炸Key words
functionality/batter/oil penetration/deep-fried coated eggplant slices/frying分类
轻工纺织引用本文复制引用
赵钜阳,王婷,王鹏宇,刘静,杨斐然,杨雪欣,蔡雪梅..添加不同功能性成分对外裹糊层特性以及油炸茄盒油脂渗透的影响[J].食品工业科技,2025,46(13):46-54,9.基金项目
烹饪科学四川省高等学校重点实验室2023年度资助项目(基于不同可食性涂膜油炸酥肉吸油率调控机制及其品质研究,PRKX2023Z04) （基于不同可食性涂膜油炸酥肉吸油率调控机制及其品质研究,PRKX2023Z04）
2023年度哈尔滨商业大学"青年科研创新人才"培育计划(2023-KYYWF-0992) （2023-KYYWF-0992）
黑龙江省博士后基金面上项目(LBH-Z22204) （LBH-Z22204）
黑龙江省普通本科高等学校青年创新人才培养计划(UNPYSCT-2020213). （UNPYSCT-2020213）
