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投稿时间：2022-09-30
投稿时间：2022-09-30
中文摘要: 将3 种多糖（燕麦β-葡聚糖、菊粉、魔芋葡甘露聚糖）分别加入外裹糊中，测定不同多糖对油炸外裹糊品质的影响，筛选出燕麦β-葡聚糖用于进一步研究，测定其不同添加量对油炸外裹糊鸡块的水分含量、含油量、色泽、感官品质和油脂分布的影响。结果表明，燕麦β-葡聚糖可以有效降低油炸外裹糊鸡块的油脂含量、提高水分含量及裹糊率。随着燕麦β-葡聚糖添加量的增加，油炸外裹糊鸡块外壳的含油量呈先降低后增加的趋势，内部鸡肉的含油量无明显变化；油炸外裹糊鸡块水分含量与鸡块裹糊率呈先增加后降低的趋势；当燕麦β-葡聚糖添加量为1.5%时，油炸外裹糊鸡块有较好的金黄色泽和感官品质。综上，外裹糊中添加燕麦β-葡聚糖可以改善油炸外裹糊鸡块的持水阻油能力，降低油炸外裹糊鸡块中的油脂含量。
Abstract:Three polysaccharides（oat β-glucan，inulin，and konjac glucomannan）were separately added into the batter，and the effects of different polysaccharides on the oil content of fried batter were determined.Furthermore，the effects of different addition amounts of oat β-glucan in the batter on the moisture and oil content，color，sensory quality，and oil distribution of chicken nuggets were determined.The results showed that oat β-glucan reduced the oil content and increased the moisture content and battering rate of chicken nuggets.As the addition amount of oat β-glucan was increased，the oil content of fried batter first decreased and then increased；the oil content of the inner chicken pieces did not change significantly；and the moisture content and battering rate first increased and then decreased.When oat β-glucan was added at 1.5%，the chicken nuggets had a golden color and good sensory quality.The results indicated that the addition of oat β-glucan in the batter could improve the water and oil retention capacity and reduce the oil content of chicken nuggets.
文章编号：202324008 中图分类号： 文献标志码：
基金项目:湖北省中央引导地方科技发展专项（2022BGE247、2017ZYYD057）
| 作者 | 单位 |
| 冯红1，贾晓丽1，吕庆云1，2*，庄坤1，2，赵芃杰3，黄磊3，莫守生4，刘娥4 | 1.武汉轻工大学 食品科学与工程学院，湖北 武汉 430023；2.农产品加工与转化湖北省重点实验室，湖北 武汉 430023；3.个旧市大红屯粮食购销有限公司，云南 个旧 661017；4.湖北中磐粮油食品有限公司，湖北 孝感 432416 |
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