改性蛋白对可微波预油炸春卷脆性的影响及其微波温升特性

食品科学 ›› 2007, Vol. 28 ›› Issue (10): 134-138.

改性蛋白对可微波预油炸春卷脆性的影响及其微波温升特性

范大明, 陈卫, 赵建新, 田丰伟, 张灏

江南大学食品学院；江南大学食品学院江苏无锡214122；江苏无锡214122江南大学食品科学与安全教育部重点实验室；江苏无锡214122；

出版日期:2007-10-15 发布日期:2011-11-22

Effect of Modified Protein on Crispness of Pre-fried Springrolls with Microwave Drying Characteristics

FAN Da-Ming, CHEN Wei, ZHAO Jian-Xin, TIAN Feng-Wei, ZHANG Hao

1.School of Foods Science and Technology, Jiangnan Uriversity, Wuxi 214122, China; 2.Key Laboratory of Science and Safety, Ministy of Education, Jiangnan University, Wuxi 214122, China

Online:2007-10-15 Published:2011-11-22

摘要/Abstract

摘要： 冷冻预油炸春卷经微波加热后,由于内部水分迁移,产品脆性下降。分别考察了钙结合11S大豆蛋白、钙结合7S大豆蛋白、钙结合大豆蛋白对预油炸春卷皮脆性的影响,得出钙结合11S大豆蛋白效果最佳。测定以上三种蛋白质变性温度和钙结合量,对钙结合11S大豆蛋白的增脆机理做出初步解释。同时确定了采用25ml/kg的甘油加入量,使内外层体系同时在600W加热30s达到45℃,达到消费者直接食用的最适温度;研究了微波加热功率和时间对产品脆性的影响,确定了采用600W加热40s的组合。

关键词: 微波加热, 脆性, 钙结合11S大豆蛋白, 预油炸

Abstract: Water transferring in springrolls on microwave reheating is a main factor that affects the crispness of frozen pre- fried springrolls. The effects of 11S Ca-binding protein, 7S Ca-binding protein and Ca-binding protein on the crispness were studied respectively. The results showed that 11S Ca-binding protein affects better than others. Denaturation Temperature and calcium- binding capacity of these three proteins were determined. The results implied the crispness-improving mechanism by 11S Ca- combining protein. Twenty-five ml/kg glycerol was added into the outer coating of springroll for simultaneously reaching to 45 ℃. The effects of microwave reheating power and time on crispness of the product were also studied. A 600 W power and 40s reheating time are preferred.

Key words: microwave reheating, crispness, 11S Ca-binding protein, pre-fried

范大明, 陈卫, 赵建新, 田丰伟, 张灏. 改性蛋白对可微波预油炸春卷脆性的影响及其微波温升特性[J]. 食品科学, 2007, 28(10): 134-138.

FAN Da-Ming, CHEN Wei, ZHAO Jian-Xin, TIAN Feng-Wei, ZHANG Hao. Effect of Modified Protein on Crispness of Pre-fried Springrolls with Microwave Drying Characteristics[J]. FOOD SCIENCE, 2007, 28(10): 134-138.

[1]	胥慧丽，吴中华，董晓林，赵勇，刘中林. 马铃薯片脆性的力学和声学测量[J]. 食品科学, 2020, 41(21): 22-27.
[2]	段柳柳，段续，任广跃. 微波冻干怀山药脆片干燥过程中脆性变化与数学模型的建立[J]. 食品科学, 2018, 39(23): 29-35.
[3]	王茹，陈季旺，胡海，王宏勋，熊幼翎. 香酥鸭制品贮运过程中的脆性劣变机制[J]. 食品科学, 2017, 38(23): 263-268.
[4]	陈驰，唐善虎，李思宁，王柳，侯晓卫. 微波加热及NaCl添加量对牦牛肉糜凝胶特性和保水性的影响[J]. 食品科学, 2016, 37(21): 67-72.
[5]	张晨，谈俊，朱莉，詹晓北，郑志永. 糖醇对结冷胶凝胶质构的影响[J]. 食品科学, 2014, 35(9): 48-52.
[6]	韩晓银，张莉莉，张金昂，薛勇*，薛长湖. 南极磷虾分离蛋白对降低预油炸裹面鳕鱼含油量的影响[J]. 食品科学, 2013, 34(11): 100-103.
[7]	罗章1,2，马美湖1,*，孙术国1，靳国锋1，于美娟1，郭良1，黄群1. 不同加热处理对牦牛肉风味组成和质构特性的影响[J]. 食品科学, 2012, 33(15): 148-154.
[8]	谢静，赵阿丹，熊善柏，赵思明. 干燥方式对酥脆香菇品质的影响[J]. 食品科学, 2012, 33(13): 87-91.
[9]	解万翠，杨锡洪*,陈昊林，章超桦，吉宏武. 固相美拉德反应增香法制备虾风味料工艺及SPME-GC-MS 测定[J]. 食品科学, 2010, 31(24): 199-205.
[10]	姜松，贾瑜，石吉勇，刘瑞霞，赵杰文. 韧性饼干脆性评价方法的研究[J]. 食品科学, 2010, 31(15): 60-63.
[11]	刘志刚1,2，卢立新1,2，王志伟3，刘全校4，许文才4. 微波条件下聚烯烃抗氧剂向食用油迁移的扩散系数研究[J]. 食品科学, 2009, 30(13): 64-67.
[12]	刘世雄, 李卓思, 程裕东. 2450MHz频率微波加热条件下番茄汁杀菌特性的研究[J]. 食品科学, 2008, 29(9): 249-253.
[13]	陈银基, 周光宏, 鞠兴荣. 蒸煮与微波加热对牛肉肌内脂肪中脂肪酸组成的影响[J]. 食品科学, 2008, 29(2): 130-136.
[14]	郑福平, 孙宝国, 谢建春, 刘玉平, 田红玉, 黄明泉, 吉建军. 微波加热吹气吸附法提取/气-质联机分析孜然芹挥发油[J]. 食品科学, 2006, 27(11): 441-443.
[15]	黄桂萍, 肖红, 张敏生, 张熊禄. 微波技术提取香菇多糖的研究[J]. 食品科学, 2006, 27(11): 267-269.