乳清蛋白对油炸马铃薯丸品质的影响
目的:开发一种新的油炸马铃薯丸并评价其品质.方法:以马铃薯为主要原料,经蒸煮、油炸制备成马铃薯丸子,探究乳清蛋白添加量对油炸马铃薯丸色差、质构特性、流变学特性、感官品质及淀粉消化率等指标的影响.结果:与不添加乳清蛋白相比,添加乳清蛋白能显著提高马铃薯丸的L?(亮度值)、a?值(红度值),也能显著提高马铃薯丸子的内聚性、黏附性、弹性(P＜0.05).乳清蛋白添加量越大(0～2.50 g/100 g),马铃薯丸的硬度越低、弹性越高.乳清蛋白的添加对油炸马铃薯丸的淀粉消化率有促进作用.结论:乳清蛋白添加量为 2.00 g/100 g时油炸马铃薯丸表面色泽、口感、硬度、弹性等综合品质最佳....
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| Published in | 食品与机械 Vol. 39; no. 10; pp. 223 - 227 |
|---|---|
| Main Authors | , , , , , |
| Format | Journal Article |
| Language | Chinese |
| Published |
贵州省农科院食品加工研究所,贵州 贵阳 550006
01.10.2023
安顺学院农学院,贵州 安顺 561000%贵州省农科院食品加工研究所,贵州 贵阳 550006 贵州省农业生物重点实验室,贵州 贵阳 550006 |
| Subjects | |
| Online Access | Get full text |
| ISSN | 1003-5788 |
| DOI | 10.13652/j.spjx.1003.5788.2023.80462 |
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| Abstract | 目的:开发一种新的油炸马铃薯丸并评价其品质.方法:以马铃薯为主要原料,经蒸煮、油炸制备成马铃薯丸子,探究乳清蛋白添加量对油炸马铃薯丸色差、质构特性、流变学特性、感官品质及淀粉消化率等指标的影响.结果:与不添加乳清蛋白相比,添加乳清蛋白能显著提高马铃薯丸的L?(亮度值)、a?值(红度值),也能显著提高马铃薯丸子的内聚性、黏附性、弹性(P＜0.05).乳清蛋白添加量越大(0～2.50 g/100 g),马铃薯丸的硬度越低、弹性越高.乳清蛋白的添加对油炸马铃薯丸的淀粉消化率有促进作用.结论:乳清蛋白添加量为 2.00 g/100 g时油炸马铃薯丸表面色泽、口感、硬度、弹性等综合品质最佳. |
|---|---|
| AbstractList | 目的:开发一种新的油炸马铃薯丸并评价其品质.方法:以马铃薯为主要原料,经蒸煮、油炸制备成马铃薯丸子,探究乳清蛋白添加量对油炸马铃薯丸色差、质构特性、流变学特性、感官品质及淀粉消化率等指标的影响.结果:与不添加乳清蛋白相比,添加乳清蛋白能显著提高马铃薯丸的L?(亮度值)、a?值(红度值),也能显著提高马铃薯丸子的内聚性、黏附性、弹性(P＜0.05).乳清蛋白添加量越大(0～2.50 g/100 g),马铃薯丸的硬度越低、弹性越高.乳清蛋白的添加对油炸马铃薯丸的淀粉消化率有促进作用.结论:乳清蛋白添加量为 2.00 g/100 g时油炸马铃薯丸表面色泽、口感、硬度、弹性等综合品质最佳. |
| Author | 李俊 王梅 黄珊 刘永翔 关郁芳 刘娥 |
| AuthorAffiliation | 贵州省农科院食品加工研究所,贵州 贵阳 550006;贵州省农业生物重点实验室,贵州 贵阳 550006;安顺学院农学院,贵州 安顺 561000%贵州省农科院食品加工研究所,贵州 贵阳 550006;贵州省农业生物重点实验室,贵州 贵阳 550006 |
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| Author_FL | HUANG Shan WANG Mei LI Jun LIU E GUAN Yufang LIU Yongxiang |
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| Keywords | chromatic aberration 油炸马铃薯丸 fried potato balls 乳清蛋白 texture whey protein powder 色差 消化率 digestibility 质构 |
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| Title | 乳清蛋白对油炸马铃薯丸品质的影响 |
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