香酥虾尾工艺条件优化及全蛋糊关键配方设计

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中图分类号：TS254.2 文献标志码：A 文章编号：1000-9973（2025）11-0140-11

Abstract：Using crayfish tails as the raw materials，battering and frying are combined to prepare crispy crayfish tail products. On the basis of single factor test，with the viscosity and sensory score of whole egg batter as the indexes，the addition amount of egg liquid，the addition amount of baking powder，the addition amount of salad oil and the addition amount of water as the variables，response surface test design is used to optimize the formula of whole egg batter. The best combination is 90g flour， 30g corn starch， 3g salt， 197g egg liquid， 7% baking powder， 36% salad oil and 25% water（baking powder，salad oil and water all calculated according to the massof flour）. At the same time，with elasticity and yield as the indexes，the best frying conditions are determined to be 190∘C ， 100s. Under these conditions，the finished product is detected. The results show that the moisture content of battered peeled shrimp tails is 65.79% ，which is 28.09% higher than that of unbattered shrimp tails；the fat content of battered shrimp tails is 27.55% ，which is 7.14% lower than that of unbattered shrimp tails；the content of volatile flavor substances increases significantly.

Key words：crayfish tails；frying；whole egg batter；flavor substance：

虾尾作为小龙虾主要的可食用部位，富含蛋白质，含有多种人体不可或缺的氨基酸、矿物质与维生素，凭借方便食用、出肉率高、肉质细腻的优势，契合快节奏生活方式，形成了独立的细分市场[1]。（剩余14151字）