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投稿时间：2016-01-21
投稿时间：2016-01-21
中文摘要: 研究浸蘸液中不同淀粉及小苏打对微波复热鸡米花品质的影响，通过三因素三水平L9（33）正交试验观察玉米淀粉、木薯淀粉、小苏打对微波复热鸡米花影响较大的因素对产品色差、质构特性的影响，并对产品的外壳脆性、油腻程度、外壳颜色和内芯肉多汁程度进行感官评定。结果表明：最优配比为玉米淀粉添加量30%、木薯淀粉添加量20%、小苏打添加量0.3%。该组合能显著提高微波复热鸡米花外壳脆性，并且总体可接受度最高。
Abstract:Three factors and three levels L9（33）orthogonal experiment was used in this study to investigate the effect of different kinds of starch（corn starch and cassava starch）and the addition of sodium bicarbonate （baking soda）in dipping solution on the quality of microwavable reheating popcorn chicken.The color，textural properties，shell friability，greasy extent，shell color and the juicy extent of inner core were determined.The results indicated that the optimal formula of dipping solution included corn starch 30%，cassava starch 20%，and baking soda 0.3%.This combination could significantly improve the shell brittleness of the microwave reheating popcorn chicken and render the highest overall acceptability.
文章编号：201615017 中图分类号： 文献标志码：
基金项目:2015年黑龙江省大学生创新创业训练项目（201510224014）
| Author Name | Affiliation |
| ZHAO Tian-tong，LÜ Yong-hui，KONG Bao-hua，LIU Qian* | College of Food Science，Northeast Agricultural University，Harbin 150030，Heilongjiang，China |
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