不同类型淀粉对油炸挂糊猪肉品质的影响

为生产优质的挂糊调理猪肉产品，以蕉藕淀粉、玉米淀粉、木薯淀粉、糯米淀粉和高筋面粉5种淀粉对猪肉进行挂糊，研究比较不同淀粉挂糊的猪肉经油炸后其品质的变化情况。结果表明：高筋面粉的挂糊率（27.46% ± 0.02%）显著高于其他4种淀粉的挂糊率（P < 0.05），玉米淀粉和蕉藕淀粉挂糊率最低；蕉藕淀粉和高筋面粉组具有显著高的L*值、a*值（P < 0.05）和显著低的b*值（P < 0.05）；蕉藕淀粉挂糊组猪肉水分含量最高，显著高于木薯淀粉、玉米淀粉和糯米淀粉组（P < 0.05），而脂肪含量最小（10.36% ± 1.05%）；用蕉藕淀粉挂糊的肉质弹性最大（0.71 ± 0.03），硬度（8 743.79 ± 284.99）g和剪切力值（9.16 ± 1.08） N最小（P < 0.05）；蕉藕淀粉挂糊组的产品感官得分最高（32.55 ± 0.88），木薯淀粉组的最低（28.90 ± 1.44）。综合考虑，蕉藕淀粉可作为生产优质挂糊调理猪肉产品外壳糊中基础淀粉配方的最优选择。

Effects of different starches on the quality of deep-fried battered pork slices

In order to obtain a high-quality of battered prefabricated pork product, five kinds of starches such as canna starch, corn starch, tapioca starch, glutinous rice starch and high-gluten flour were selected to make starch batters to coat pork and deeply fried, and the quality changes of pork coated with different starch batter after frying were studied and compared. The results showed that the batter pick-up rate of high-gluten flour (27.46% ± 0.02%) was significantly higher than that of the other four kinds of starches (P < 0.05), while those of corn starch and canna starch were the lowest. The canna starch and high-gluten flour groups had significantly higher L*-value, a*-value (P < 0.05) and significantly lower b*-value (P < 0.05). The water content in the pork coated with the canna starch batter was the highest, which was significantly higher than that with the tapioca starch, corn starch and glutinous rice starch (P < 0.05), while its fat content was the lowest (10.36% ± 1.05%). The pork coated with the canna starch batter had the largest springiness (0.71 ± 0.03), the smallest hardness (8 743.79 g ± 284.99 g) and shear force (9.16 ± 1.08) N (P < 0.05). The sensory evaluation score of pork products coated with the canna starch batter was the highest (32.55 ± 0.88), and that with the tapioca starch was the lowest (28.90 ± 1.44). To sum up, it was concluded that canna starch is the most optimal raw batter material to process the high-quality prefabricated pork products.