摘要
为开发出根据不同品质需求具有不同特性的油炸挂糊类菜肴,本文采用混料实验,分别研究蛋清糊的组成成分与蛋清糊油炸酥肉理化性质中的色度、水分含量及剪切力理化指标的相关性。结果表明,蛋清糊中蛋清添加量、低筋面粉添加量、高筋面粉添加量和面粉添加量对蛋清糊油炸酥肉理化性质具有一定相关性,并通过分析得出二者之间的回归方程,为酥肉类菜肴的开发提供理论依据。
In order to develop fried paste dishes with different characteristics according to different quality requirements,the correlation between the composition of egg white paste and the physical and chemical indexes of chromaticity,moisture content and shear force in the physical and chemical properties of egg white paste fried crispy meat was studied by mixture experiment.The results showed that the amount of egg white,low gluten flour,high gluten flour and flour in egg white paste had a certain correlation with the physical and chemical properties of fried crispy meat in egg white paste,and the regression equation between them was obtained through analysis,which provided a theoretical basis for the development of crispy meat dishes.
作者
樊浩然
毛志强
FAN Haoran;MAO Zhiqiang(School of Food Science and Engineering&School of Tourism and Culinary Science,Yangzhou University,Yangzhou 225127,China)
出处
《食品安全导刊》
2022年第5期122-125,共4页
China Food Safety Magazine
关键词
蛋清糊
油炸酥肉
相关性分析
egg white paste
fried crispy meat
correlation analysis
