炼乳脆皮鸡柳上浆配方的研制及生产条件优化  

Development of starching formula of crispy chicken fillet with condensed milk and the optimization of production conditions

作　　者：高绍金[1] 胡玥 赵家圆 李艳青[1] GAO Shao jin;HU Yue;ZHAO Jiayuan;LI Yanqing

机构地区：[1]黑龙江八一农垦大学食品学院,黑龙江大庆163319

出　　处：《肉类工业》2018年第8期8-11,共4页Meat Industry

摘　　要：试验主要是对炼乳脆皮鸡柳上浆配方的研制及生产条件优化。通过单因素实验和正交实验,以感官评价为指标,优化炼乳脆皮鸡柳上浆工艺配方,并测定最佳油炸的温度和时间。试验结果表明:当试验添加50.0%的淀粉,15.0%的炼乳以及15.0%的蛋清液,并在180℃时油炸2min,加工出的脆皮鸡柳色泽鲜艳,组织结构致密且风味最佳。The starching formula of crispy chicken fillet with condensed milk was developed and the production conditions of it was optimized. Through the single factor experiment and orthogonal experiment, and sensory evaluation was taken as index, and starching technical formula of crispy chicken fillet with condensed milk was optimized, and the optimum temperature and time of frying were determined. The results showed that when 50.0% starch, 15.0% condensed milk and 15.0% egg white were added, and it was fried for 2 min at 180-C. The crispy chicken fillei processed had vivid color, and microstruc- ture was compact and the flavor was the best.

关 键 词：炼乳 鸡柳 脆皮 上浆配方 

分 类 号：TS251.55[轻工技术与工程—农产品加工及贮藏工程]