以裹粉率、水分损失率、吸油量、色泽以及质构等为考察指标,研究了油炸温度、油炸时间以及在以小麦粉为主体的裹浆粉中添加大豆分离蛋白对深度油炸面包虾品质的影响。结果表明:大豆分离蛋白能显著增加面包虾的裹粉率(P<0.05),降低油炸产品的水分损失量和吸油量(P<0.01)。在相同的油炸条件下,添加10%大豆分离蛋白的处理组的面包虾的吸油量最低。油炸温度和时间对面包虾的水分损失、吸油量、色泽以及质构产生极显著的影响(P<0.01),随着油炸温度的升高和时间的延长,面包虾的水分损失和吸油量均增加。此外,在170℃条件下油炸4 min,面包虾的脆性最好。

The effects of frying temperature,time,and soy protein isolate addition to the wheat flour-based batter on the quality of fried breaded shrimp were evaluated.The coating,moisture loss,oil absorption,color,and texture on the effects of the products were determined.The results showed that soy protein isolate(SPI) added batters significantly increased the coating warping ability(P < 0.05),reduced moisture loss and oil absorption of fried breaded shrimp(P < 0.01).Under the same frying conditions,the lowest oil content of breaded shrimp was found when 10% SPI was added to the batter.Frying temperature,and time significantly(P < 0.01) affected moisture loss,oil absorption,color,and texture of fried breaded shrimps.As frying temperature and time increases,the moisture loss and oil absorption of breaded shrimps increases.In addition,the best brittleness of breaded shrimps was achieved when frying temperature was 170 and the frying time was 4 min.