一种新型复配水分保持剂的研究及其在鸡肉串中的应用

Study on a New Compound Water Retention Agent and Its Application in Chicken String

为提高鸡肉串的解冻保水性及改善其油炸效果,研究了新型复配水分保持剂对鸡肉串的影响。在单因素试验基础上,选择大豆膳食纤维、卡拉胶、柠檬酸钠和变性淀粉为自变量,采用单因素试验和正交试验,研究各自变量及其交互作用对鸡肉串油炸失重率和解冻失水率的影响。结果显示最优组合为大豆膳食纤维0.4%、卡拉胶0.15%、醋酸酯玉米淀粉0.1%、柠檬酸钠0.07%,能明显改善产品品质。

In order to improve the thawing water retention of chicken string and its frying effect,the effect of a new compound water retention agent on chicken string was studied.On the basis of single factor test,soybean dietary fiber,carrageenan,sodium citrate and modified starch were selected as independent variables,and the effects of their variables and their interactions on the weight loss rate and thawing water loss rate of chicken string were studied by single factor test and orthogonal test.The results showed that the optimal combination was soybean dietary fiber 0.4%,carrageenan 0.15%,acetate corn starch 0.1%,sodium citrate 0.07%,which could significantly improve the product quality.