食用胶复配对微波复热鸡米花品质的影响  

Effect of the combinations of eatable gums on the eating quality of microwave-reheat popcorn chicken

作　　者：于彩凤[1] 孔保华[1] 张宏伟[1] 李沛军[1] 赵钜阳[1] 刘世欣[1] 

机构地区：[1]东北农业大学食品学院,黑龙江哈尔滨150030

出　　处：《食品工业科技》2012年第17期280-283,302,共5页Science and Technology of Food Industry

基　　金：国家十二五科技支撑计划(2012BAD28B02);国家公益性行业(农业)科研专项经费项目(200903012-02)

摘　　要：针对微波复热鸡米花的加工工艺,在预实验基础上选用黄原胶、卡拉胶以及魔芋胶以不同比例复配,研究其对最终产品品质的影响。微波复热后以鸡米花的脆性作为主要评定指标,同时对制品进行物理性质分析及感官评价,筛选出微波复热后品质最优的胶体复配比例。结果表明,向浸蘸溶液中添加三种食用胶中的任意一种或任意两种食用胶复配添加时,均可以显著改善微波复热后鸡米花的脆性(p<0.05)。而三种食用胶等比例复配对微波复热鸡米花品质则没有明显改善作用。卡拉胶1.00%的添加量会对产品风味产生不良影响。其中0.50%黄原胶和0.50%卡拉胶复配时,微波复热后鸡米花的脆性显著提高,外壳水分和油分含量显著降低(p<0.05),感官质量也较高。这表明向浸蘸溶液中添加0.50%黄原胶和0.50%卡拉胶复配食用胶可以很大程度上改善微波复热鸡米花的食用品质。The processing factors of microwave-reheat popcorn chicken were examined in order to improve the quality of the finished products.Based on the preliminary tests,xanthan gum, carrageenan and konjac gum were chosen as additives into the dipping solution of popcorn chicken. The effect of different combinations of edible gums on the physical properties, especially crispiness, and sensory quality were then evaluated. The results showed that the samples with any one or two of these eatable gums had a significant improvement on crispness （p 〈0.05）,as compared to the control sample; while xanthan gum, carrageenan and konjac gum had none significant effect on crispness values. However, an undesirable taste was detected when the amount of carrageenan added to 1.00%.The sensory evaluation showed the combation of 0.50% xanthan gum and 0.50% carrageenan had the highest acceptation, in addition, crust of microwave-reheat popcorn chicken had the best crispness and the lowest water and oil content （p 〈 0.05）. It was therefore revealed that the eating quality of microwave-reheated popcorn chicken could be improved by additional of edible gums.

关 键 词：黄原胶 卡拉胶 鸡米花 微波复热 脆性 

分 类 号：TS251.1[轻工技术与工程—农产品加工及贮藏工程]