油炸糊配方对速食鸡块得率及质构的影响  

Effect of frying paste formula on yield and texture of instant chicken nuggets

作　　者：吴鹏[1] 高子武 还传明 徐雅倩 孟祥忍[1] WU Peng;GAO Ziwu;HUAN Chuanming;XU Yaqian;MENG Xiangren(College of Tourism and Culinary Science, Yangzhou University, Yangzhou, Jiangsu 225127, China)

机构地区：[1]扬州大学旅游烹饪学院,江苏扬州225127

出　　处：《美食研究》2020年第4期51-56,共6页Journal of Researches on Dietetic Science and Culture

基　　金：四川省哲学社会科学重点研究基地川菜发展研究中心项目(CC19Z35)。

摘　　要：为提高挂糊油炸鸡块的得率和食用品质,采用单因素试验,分别考察水粉比、初炸油温、油炸时间对油炸鸡块食用品质的影响。在此基础上选取得率、剪切力、感官评分为响应值建立回归模型,进行单响应值优化。综合模型,得到挂糊油炸鸡块的最优工艺参数:水粉质量比1.0∶1.1、油炸温度159℃、油炸时间5 min。此条件下得率为93.0%、剪切力为8.01 N、感官评分为93.90,与前期单个因素优化结果接近,模型可靠。The factorial test was used to investigate the effects of water-to-powder ratio,initial frying oil temperature,and frying time on the eating quality of fried chicken nuggets.Shear force,sensory scores were used to establish a regression model for the response value.The optimal process parameters of fried chicken nuggets were obtained as water-to-powder ratio of 1.0∶1.1,frying temperature of 159℃,frying time of 5 min,with the yield of 93.0%,shear force of 8.01 N,and the score of 93.90.

关 键 词：油炸鸡块 挂糊 响应面法 得率 食用品质 

分 类 号：TS972.125.2[轻工技术与工程]