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

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.