油炸产品通常脂肪含量较高，这会缩短产品的货架期，同时会使得消费者对产品接受度的降低。然而，在油炸过程中，油炸产品的吸油量可以通过裹粉或者裹浆而降低。该研究拟在以小麦粉为主体的裹浆粉中添加大豆分离蛋白，以面包虾的裹粉率、水分损失量、吸油量、色泽、质构以及感官评定等为指标，研究添加大豆分离蛋白对油炸面包虾品质的影响。油炸条件为170 ℃，油炸3 min。结果表明，大豆分离蛋白显著增加面包虾的裹粉率，且发现它能有效降低油炸面包虾产品的水分损失和吸油量。当大豆分离蛋白的添加量从2 g增大到10 g时，油炸面包虾的水分损失和吸油量分别从15.12%和25.07%降低到11.64%和19.82%。此外，在裹浆中添加8%大豆分离蛋白的面包虾具有最好的质构特性且获得较高的综合感官评分。然而，添加大豆分离蛋白到裹浆中并不会对油炸面包虾的亮度、黄度及红度产生极显著的影响。

Higher oil content in fried food shortens the shelf life of the product and causes a decrease of product acceptability to consumers. The fat content absorbed by fried food can be reduced by using appropriate coatings such as flour or batter. In this paper, the effects of soy protein isolate (SPI) addition to the wheat flour-based batter on the quality of fried breaded shrimp were evaluated. The coating powder rate, moisture loss, oil absorption, color, texture and sensory attributes of the samples were determined. Breaded shrimps were fried at 175 ℃ for 3 min. The results showed that SPI significantly increased the coating rate of the fried breaded shrimps (p<0.05), meanwhile decreased moisture loss and oil content. When the content of SPI increased from 2 g to 10 g, the amount of moisture loss and oil absorption in the fried breaded shrimps decreased from 15.12% to 11.64%, and 25.07% to 19.82%, respectively. In addition, adding 8 g SPI to the batter provided the best texture property and the highest sensory score. However, there was no significant difference for the variation of L*, a * and b* value with respect to different concentrations of SPI added to the batter formulation.

Modern Agro-industry Technology Research System of China (CARS-47), Team Project of Science and Technology from Guangdong province (No. 2011A020102005) and Important Project of Science and Technology Tackling in Marine Fishery in Guangdong (No. A201008102)