燕麦β-葡聚糖对油炸外裹糊及鸡块含油量的影响  

Effects of Oat β-Glucan Addition on Oil Content of Fried Batter and Chicken Nuggets

作　　者：冯红 贾晓丽 吕庆云 庄坤 赵芃杰 黄磊 莫守生 刘娥 FENG Hong;JIA Xiaoli;LU Qingyun;ZHUANG Kun;ZHAO Pengjie;HUANG Lei;MO Shousheng;LIU E(School of Food Science and Engineering,Wuhan Polytechnic University,Wuhan 430023,Hubei,China;Hubei Key Laboratory for Processing and Transformation of Agricultural Products,Wuhan 430023,Hubei,China;Gejiu Dahongtun Grain Purchase and Sales Co.,Ltd.,Gejiu 661017,Yunnan,China;Hubei Zhongpan Cereals,Oils and Foodstuffs Co.,Ltd.,Xiaogan 432416,Hubei,China)

机构地区：[1]武汉轻工大学食品科学与工程学院,湖北武汉430023 [2]农产品加工与转化湖北省重点实验室,湖北武汉430023 [3]个旧市大红屯粮食购销有限公司,云南个旧661017 [4]湖北中磐粮油食品有限公司,湖北孝感432416

出　　处：《食品研究与开发》2023年第24期54-62,共9页Food Research and Development

基　　金：湖北省中央引导地方科技发展专项(2022BGE247、2017ZYYD057)。

摘　　要：将3种多糖(燕麦β-葡聚糖、菊粉、魔芋葡甘露聚糖)分别加入外裹糊中,测定不同多糖对油炸外裹糊品质的影响,筛选出燕麦β-葡聚糖用于进一步研究,测定其不同添加量对油炸外裹糊鸡块的水分含量、含油量、色泽、感官品质和油脂分布的影响。结果表明,燕麦β-葡聚糖可以有效降低油炸外裹糊鸡块的油脂含量、提高水分含量及裹糊率。随着燕麦β-葡聚糖添加量的增加,油炸外裹糊鸡块外壳的含油量呈先降低后增加的趋势,内部鸡肉的含油量无明显变化;油炸外裹糊鸡块水分含量与鸡块裹糊率呈先增加后降低的趋势;当燕麦β-葡聚糖添加量为1.5%时,油炸外裹糊鸡块有较好的金黄色泽和感官品质。综上,外裹糊中添加燕麦β-葡聚糖可以改善油炸外裹糊鸡块的持水阻油能力,降低油炸外裹糊鸡块中的油脂含量。Three polysaccharides(oatβ-glucan,inulin,and konjac glucomannan)were separately added into the batter,and the effects of different polysaccharides on the oil content of fried batter were determined.Furthermore,the effects of different addition amounts of oatβ-glucan in the batter on the moisture and oil content,color,sensory quality,and oil distribution of chicken nuggets were determined.The results showed that oatβ-glucan reduced the oil content and increased the moisture content and battering rate of chicken nuggets.As the addition amount of oatβ-glucan was increased,the oil content of fried batter first decreased and then increased;the oil content of the inner chicken pieces did not change significantly;and the moisture content and battering rate first increased and then decreased.When oatβ-glucan was added at 1.5%,the chicken nuggets had a golden color and good sensory quality.The results indicated that the addition of oatβ-glucan in the batter could improve the water and oil retention capacity and reduce the oil content of chicken nuggets.

关 键 词：燕麦Β-葡聚糖 油炸外裹糊 鸡块 含油量 油脂分布 

分 类 号：TS201.2[轻工技术与工程—食品科学]