首页分享三种玉米淀粉对微波复热鸡米花品质特性的影响

三种玉米淀粉对微波复热鸡米花品质特性的影响

来源：花匠小妙招时间：2024-12-25 18:40

摘要: 本文研究了浸蘸液中三种玉米淀粉,包括普通玉米淀粉、糯玉米淀粉和玉米变性淀粉对微波复热鸡米花脆性及品质特性的影响。结果表明,添加玉米变性淀粉和糯玉米淀粉可以显著降低预油炸和微波复热后鸡米花外壳中油分含量(p<0.05);添加糯玉米淀粉和玉米变性淀粉组的鸡米花外壳L*值和b*值显著低于普通玉米淀粉组样品(p<0.05);经预油炸后添加普通玉米淀粉、糯玉米淀粉和玉米变性淀粉鸡米花外壳中水分分别为29.16%、28.43%和27.69%,经微波复热后分别为31.36%、29.45%和27.84%,添加玉米变性淀粉显著抑制了水分外迁(p<0.05);从脆性测定结果可知,较普通玉米淀粉和糯玉米淀粉而言,添加玉米变性淀粉可以显著提高预油炸和微波复热后鸡米花外壳的脆性(p<0.05)。综合感官评价,添加玉米变性淀粉的鸡米花外壳脆性最高,外壳油腻度最低,总体可接受性得分最高(p<0.05)。在浸蘸液中添加玉米变性淀粉能够有效阻碍微波复热过程中鸡米花水分和油分外迁移,提高微波复热鸡米花的感官品质特性。

Abstract: The effect of three kinds of corn starch in dipping solution, including normal corn starch, waxy-corn starch and modified corn starch, on the crispness and quality characteristics of microwave-reheating chicken popcorn was evaluated in present study.The oil content in the crust of chicken popcorn processed with waxy-corn starch and modified corn starch was lower after pre-fried and microwave reheated ( p < 0.05) .And the L*-and b*-value of the crust of chicken popcorn processed with waxy-corn starch and modified corn starch was lower than that of normal corn starch ( p < 0.05) .After applying pre-fried, the water contents in the crust processed with normal corn starch, waxy-corn starch and modified corn starch respectively were29.16%, 28.43% and 27.69%, and after microwave reheated, corresponding with the water contents of three corn starch were31.36%, 29.45% and 27.84%, respectively ( p < 0.05) . And the crispness of crust prepared with modified corn starch was higher than that with the other corn starch ( p < 0.05) . According to the sensorial analysis, the crust crispness prepared with modified corn starch was the highest, the oil content was lowest, and the overall acceptability was the highest ( p < 0.05) .These results indicated that modified corn starch could inhibit the exosmosis of water and oil, enhance the sensory quality characteristics of microwave-reheating popcorn chicken.

[1]

Fiszman S M, Salvodor A.Recent developments in coating batters[J].Trends in Food Science and Technology, 2003, 14 (10) :399-407.

[2]

Garg V, Mendiratta S.Studies on tenderization and preparation of enrobed pork chunks in microwave oven[J].Meat Science, 2006, 74 (4) :718-726.

[3] 杜冰冰, 徐振辉.油炸食品的健康食用[J].肉类研究, 2008 (9) :50-52. [4]

Venkatesh M S, Raghavan G S V.An overview of microwave processing and dielectriproperties of agri-food materials[J].Biosystems Engineering, 2004, 88 (1) :1-18.

[5] 张灏, 陈卫, 颜正勇.微波春卷“浸湿”原因的探讨[J].食品与机械, 1999 (5) :24-25. [6]

Baixauli R, Sanz T, Salvador A, et al.Effect of the addition of dextrin or dried egg on the rheological and tex-tural properties of batters for fried foods[J].Food Hydrocolloids, 2003, 17 (3) :305-310.

[7] 齐力娜, 程裕东, 金银哲.鱼鳞胶原蛋白对油炸壳层品质的影响[J].食品工业科技, 2015, 36 (12) :291-295. [8]

Chen C L, Li P Y, Hu W H, et al.Using HPMC to improve crust crispness in microwave-reheated battered mackere nuggets:Water barrier effect of HPMC[J].Food Hydrocolloids, 2008, 22 (7) :1337-1344.

[9] 张可, 燕蕊, 孔保华, 刘骞.面糊中食用胶对微波复热鸡米花品质的影响[J].食品研究与开发, 2016, 37 (22) :97-101. [10]

Heng Z, Chen J W, Zhai J L, et al.Reduction of the fat content of battered and breaded fish balls during deep fat frying using fermented bamboo shoot dietary fiber[J].LWT-Food Science and Technology, 2016, 73:425-431.

[11] 陈卫, 范大明, 赵建新, 等.大豆改性蛋白对可微波预油炸面食品糊化及回生特性的影响[J].食品工业科技, 2008, 29 (8) :74-78. [12]

Akdeniz N, Sahin S, Sumnu G.Functionality of batters containing different gums for deep-fat frying of carrot slice-s[J].Journal of Food Engineering, 2006, 75 (4) :522-526.

[13]

Singh J, Kaur L, Mccarthy, O J.Factors influencing the physical-chemical, morphological, thermal and rheological properties of some chemically modified starches for food applications-A review[J].Food Hydrocolloids, 2007, 21 (1) :1-22.

[14]

Primo-Martín C.Cross-linking of wheat starch improves the crispness of deep-fried batterd food[J].Food Hydrocolloids, 2012, 28 (1) :53-58.

[15] 赵天彤, 吕永慧, 孔保华, 等.淀粉及小苏打添加量对微波复热鸡米花品质的影响[J].食品研究与开发, 2016, 37 (15) :158-162. [16]

Chen S, Chen H H, Chao Y C, et al.Effect of batter formula on qualities of deep-fat and microwave fried fish nuggets[J].Journal of Food Engineering, 2009, 95:359-364.

[17] 于泓鹏, 曾庆孝.脆度的研究方法及其控制参数[J].食品与发酵工业, 2004, 30 (3) :85-89. [18] 戈振扬.食品脆性和酥性的物理特征[J].云南农业大学学报, 1992, 7 (2) :117-121. [19]

Kilincceker C, Dogan I S, Kucukoner E.Effect of edible coatings on the quality of frozen fish fillets[J].LWT-Food Science and Technology, 2009, 42 (4) :868-873.

[20] 卞科军, 张燕萍.几种蜡质玉米变性淀粉的性质研究[J].食品与发酵工业, 2008, 34 (4) :40-43. [21]

Physical properties of cross-linked and acetylated normal and waxy rice starch[J].Starch, 1999, 51 (7) :249-252.

[22] 王程, 胡飞, 邱礼平.交联、酯化改性方式对玉米淀粉膜特性的影响[J].食品科学, 2011, 32 (23) :35-39. [23]

Zhou H X, Wang C J, Liu S, et al.Effects of salts on physica-chemical, microstructural and thermal properties of potato starch[J].Food Chemistry, 2014, 156:137-143.

[24]

Altunakar B, Sahin S, Sumnu G.Functionality of batters containing different starch types for deep-fat frying of chicken nuggets[J].European Food Research and Technology, 2004, 218:318-322.

[25]

Krokida M K, Oreopoulou V, Maroulis Z B.Water loss and oil uptake as a function of frying time[J].Journal of food engineering, 2000, 44 (1) :39-46.

[26]

Pamies B V, Roudaut G, Dacremont C, et al.Understanding the texture of low moisture cereal products:mecha-nical and sensory measurements of crispness[J].Journal of the Science of Food and Agriculture, 2000, 80 (11) :1679-1685.

[27]

Liu H J, Ramsden L, Corke H.Physical properties and enzymatic digestibility of acetylated ae, wx, and normal maize starch[J].Carbohydrate Polymers, 1997, 34 (4) :283-289.

[28] 岳晓霞, 毛迪锐, 赵全, 等.玉米淀粉与玉米变性淀粉性质比较研究[J].食品科学, 2005, 26 (5) :116-118.