| 芒果粉对真空油炸面包虾裹浆特性及其品质的影响 |
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| 引用本文： | 董行,吉宏武,许佳音,段少奇,刘书成,邓楚津.芒果粉对真空油炸面包虾裹浆特性及其品质的影响[J].广东海洋大学学报,2021(1). |
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| 作者姓名： | 董行 吉宏武 许佳音 段少奇 刘书成 邓楚津 |
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| 作者单位： | 广东海洋大学食品科技学院;广东省水产品加工与安全重点实验室;广东省海洋食品工程技术研究中心;水产品深加工广东普通高等学校重点实验室 |
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| 基金项目： | 国家虾蟹产业技术体系建设专项(CARS-48)。 |
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| 摘 要： | 【目的】研究添加芒果粉对真空油炸面包虾裹浆特性及其品质的影响。【方法】以小麦粉和大豆分离蛋白的裹浆作为对照,研究芒果粉替代部分小麦粉和大豆分离蛋白的裹浆流变学特性;以裹涂率、油脂含量、水分含量、色泽及质构特性为考察指标,研究芒果粉替代部分小麦粉和大豆分离蛋白的裹浆对真空油炸面包虾品质的影响;以最佳芒果粉添加量的真空油炸面包虾为研究对象,测定外裹层黄酮物质含量,并采用羟自由基和DPPH自由基体系对产品外裹层黄酮物质的抗氧化性进行分析。【结果】所有配方的裹浆均表现为触变性,呈现剪切稀化特性,具有假塑性流体特征,并符合幂率流体,芒果粉可显著提升裹浆的黏度;芒果粉可显著增大面包虾裹涂率,改善产品质构和色泽特性,降低产品油脂含量并提升其水分含量(P <0.05)。当芒果粉添加量从10%增加到30%时,面包虾产品油脂质量分数从24.84%降低到20.58%,产品的脆性和色泽中的亮度值(L*)、黄度值(b*)均得到了显著提升(P <0.05)。当小麦粉质量分数66%、大豆分离蛋白质量分数4%、芒果粉质量分数30%时,真空油炸面包虾产品的各项品质最佳;真空油炸面包虾产品外裹层黄酮物质质量分数为(46.75±2.87)mg/100g,其对羟自由基和DPPH自由基的清除效果方面都均强于维生素C。【结论】芒果粉可提升裹浆黏度,改善真空油炸面包虾产品品质,其外裹层较强的抗氧化性对于真空油炸裹涂制品延长货架期具有一定积极作用。
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| 关 键 词： | 真空油炸面包虾 裹浆特性 芒果粉 黄酮 品质 |
Effects of Mango Powder on Coating Properties and Quality Attributes of Vacuum-Fried Breaded Shrimp |
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| DONG Hang,JI Hong-wu,XU Jia-yin,DUAN Shao-qi,LIU Shu-cheng,DENG Chu-jin.Effects of Mango Powder on Coating Properties and Quality Attributes of Vacuum-Fried Breaded Shrimp[J].Journal of Zhanjiang Ocean University,2021(1). |
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| Authors: | DONG Hang JI Hong-wu XU Jia-yin DUAN Shao-qi LIU Shu-cheng DENG Chu-jin |
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| Institution: | (College of Food Science and Technology,Guangdong Ocean University;Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety;Guangdong Provincial Engineering Technology Research Center of Marine Food;Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution,Zhanjiang 524088,China) |
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| Abstract: | 【Objective】To explore the effects of mango powder on coating properties and quality attributes of vacuum-fried breaded shrimp.【Method】The batter composed of wheat flour and soy protein isolate was used as a control to study the rheological properties of mango flour instead of the partly wheat flour and partly soy protein isolate;The effects of the batter of mango flour instead of part of wheat flour and soy protein isolate on the quality of vacuum-fried breaded shrimp products were evaluated.The coating,oil and moisture contents,color,textural characteristics of the products were determined.The total flavonoids content in the outer coating of the vacuum-fried breaded shrimp products with the best mango powder content was determined.Additonally,the antioxidant activity of the outer coating of vacuum-fried breaded shrimp products were evaluated using hydroxyl free radicals and DPPH free radicals scavenging systems.【Result】All batters were found to show thixotropic property and shear-thinning characteristic which owned pseudoplastic properties and complied with power-law fluid,Mango powder significantly increased the viscosity of the batter(P<0.05);mango powder added batters significantly increased the coating warping ability,reduced oil content and increased moisture content of vacuum-fried breaded shrimp,improved the brittleness and color characteristics of breaded shrimp products(P<0.05).When the addition of mango powder was increased from 10%to 30%,the oil content of breaded shrimp products was reduced from 24.84%to 20.58%,the crispness and L*,b*value of breaded shrimp products were significantly improved(P<0.05).When the content of wheat flour,soy protein isolate and mango flour were 66%,4%,and 30%respectively,the quality of vacuum fried breaded shrimp products were the best;the content of flavonoids in the outer coating of the vacuum-fried breaded shrimp products was(46.75±2.87)mg/100g,Its scavenging effects of hydroxyl free radicals and DPPH free radicals were both stronger than vitamin C.【Conclusion】Mango powder increased the viscosity of the batter and improved the quality of vacuum fried breaded shrimp products,the strong oxidation resistance of their outer coating had certain research significance for extending the shelf life. |
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| Keywords: | Vacuum fried breaded shrimp batter characteristics mango flour flavonoids quality |
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