面糊中食用胶对微波复热鸡米花品质的影响.pdfVIP

食品研究与揭发 201 6 年 11 月 工艺技术 Fωd Research And Development 第37 卷第22 期 97 -==- DOI :10.3969/j.issn.1例5-6521.2016.22.023 面糊中食用胶对微波复热鸡米花品质的影响 张可， 燕莓， 孔保华，~J毒· (东北农业大学食品学院，黑龙江哈尔滨 15∞30) 摘 要:采用混料设计试验法研究外层面糊中食用胶对微波复热鸡米花品质的影响，以微波复热鸡米花外先脆性为主 妥试验指标，同时对其进行色差分析、质构检测和感官评价，筛选出微波复热后和I] ~最佳的食用胶添加比例。试验结采 表明，当加入单一或复合食用胶时，鸡米花的脆性明显提高，但对色差没有显著性影响(PQ.05)。 当面糊中lfl 芋胶与卡 拉胶各添加05%时，其脆性和感官评价均优于其他试验组。这表明在1i1糊中等比添加lfl芋胶和卡拉胶能显著提高鸡米 花外先脆性，改善食用品质。 关键词:魔芋胶;卡拉胶;鸡米花;微泼复热;脆性 EtTects of Eatable Gwns io Flour Batteroo 00 Quality of Microwave-reheat Popωm Chickeo ZHANG Ke , YAN Rui , KONG Bao-hua , LlU Qian. (College of Food Science , No时least AgricultUlal University , Harhin 150030, Heilongjiang , China) Abstract: Mixture design experiment was used to investigate the effect of eatable gUl11S in outer f] our hatteron on quality of microwave-reheat popeorn ehickerLThe optimal amount of edible gums of microwavahle reheating products on the color analysis , esp刷:ially erispiness , tl.xtural detection and senso巧I quality were then evaluated. The resull\ indicated that the samples with any one or two of these eatahle gums had a sigTÙficant improvement on the shell crispness of the microwave reheating popcorn chicken , hut there was no significant effect (P0.05) on the mlor. While konjac gum and carrageenan eaeh added to 0 .5 % had hetter effscts than other groups on clispness values and sensoηI evaluation. Therefore , the equal proportion of konjac gum and carrageenan ín f]our batteron could significantly improve the shell crispness of popcom chicken and enhance the edible quality.