摘要
本文通过对油炸食品脆性的感官评定值与峰个数的测定和分析,确定了以感官评定值为主、质构仪测定的峰个数为辅的评价体系来检测可微波预油炸鸡的脆性。本文从三方面来改善微波后预油炸鸡块的脆性:表皮中添加微波感受材料、内芯中添加亲水性强的物质以及选择最佳微波加热功率密度和加热时间。结果表明:增加丙三醇和羰基铁并不能增加微波后预油炸鸡块的脆性;内芯中添加0.2%的卡拉胶、0.3%的焦磷酸盐均使得微波后预油炸鸡块的脆性达到最大;3.25W/g的功率密度加热22.8s可使炸鸡块表皮的脆性保持最好。
A new method for determination of the brittleness of microwavable pre-fried chicken food was developed by sensory evaluation assisted with texture analysis. And the effects of microwave sensitive materials in the crust of the food, hadm-hydrophilic material in the inner core, microwave power and reheating time on the brittleness of the chicken food were studied. The result showed that adding glycerol and carbonyl iron had little effects on the brittleness of microwavable pre-fi-ied chicken food. And the best additives and their concentrations in the inner core of the food were 0.2% carrageenin or 0.3% pyrophosphate. And the optimal microwave power and time were 3.25 W/g and 22.8 s, respectively, under which the product showed the highest brittleness.
出处
《现代食品科技》
EI
CAS
2009年第11期1329-1334,共6页
Modern Food Science and Technology
基金
公益性行业(农业)科研专项经费(nyhyzx07-038)
广东省科技攻关重大专项:"广东省优质鸡产业化推进项目"(2007A020400006)
关键词
油炸
微波复热
脆性
表皮
deep-fry
microwave reheating
crispness
crust
