面糊组分对预油炸微波复热鸡米花品质及水分分布特性的影响

Influence of Different Batter Ingredients on the Quality Characteristics and Water Distribution of Pre-Fried Microwave Reheated Popcorn Chicken

针对鸡米花在微波复热过程中水分"外迁"和油分"外浸"造成脆性降低的问题,研究不同面糊组分,羟丙基羧甲基纤维素(hydroxypropyl methylcellulose,HPMC)和麦芽糊精对预油炸及微波复热后鸡米花含油量、含水量及分布、脆性、颜色、感官品质的影响,以期提高鸡米花微波复热后的脆性及品质特性。结果表明,面糊中添加2%HPMC和6%麦芽糊精显著降低了微波复热后鸡米花外壳中含水量的增加以及内芯肉中含水量的减少(P<0.05),同时使内芯肉T_(22)向快弛豫方向移动,降低了自由水的移动性,同时微波后A_(22)显著高于对照组(P<0.05),抑制微波过程中内芯肉中自由水向外壳的迁移,从而保证微波复热后鸡米花外壳脆性和内芯肉多汁性;添加2%HPMC、6%麦芽糊精及两者复配的微波复热鸡米花外壳脆性较对照组均显著提高(P<0.05);但添加2%HPMC的鸡米花外壳硬度最大,添加6%麦芽糊精的鸡米花含油量最高(P<0.05)。当面糊中同时添加2%的HPMC和6%的麦芽糊精时,鸡米花经微波后其外壳脆性最好,硬度适中且无油腻感。该研究结果为裹粉类微波食品脆性及品质的改善提供了数据基础。

Water migration and oil impregnation during microwave reheating can reduce the crispness of popcorn chicken.In order to solve this problem,the effect of addition of hydroxypropyl methylcellulose(HPMC)and maltodextrin to batter on oil content,moisture and distribution,crispness,color and sensorial characteristics of popcorn chicken after pre-frying and microwave reheating were investigated.Our results showed that adding2%hydroxypropyl methylcellulose(HPMC)and6%maltodextrin to batter significantly reduced the increase of crust water content and the decrease of inner meat moisture in microwave reheated product(P<0.05).Meanwhile,there was a decrease in the T22of inner meat,indicating that the mobility of free water was reduced.The A22of popcorn chicken prepared with HPMC and maltodextrin was significantly higher than that of the control(P<0.05),indicating that the crust crispness and the inner meat juiciness could be improved by inhibiting water migration from the inner meat to the outer crust.The crispnesses of popcorn chicken prepared with2%HPMC and/or6%maltodextrin were all significantly higher than that of the control(P<0.05).However,the crust hardness of popcorn chicken with2%HPMC was the highest,and the crust of popcorn chicken with6%maltodextrin had the highest oil content(P<0.05).Popcorn chicken with2%HPMC together with6%maltodextrin had the best crispness and moderate hardness,without an oily taste.These results provide a basis for improving the crispness and quality of battered products.