米糠-鸡排配方及炸制工艺的优化

Formulation and frying process optimization of rice bran-enriched chicken cutlets

中文关键词:  炸鸡排  工艺优化  米糠添加量  正交试验

英文关键词:fried chicken cutlets  process optimization  amount of rice bran added  orthogonal test

中文摘要:

      目的 优化米糠-鸡排炸制配方和工艺。方法 以感官为评价指标, 采用单因素试验考查米糠添加量、小麦粉和玉米淀粉配比、炸制温度、炸制时间对炸鸡排品质的影响, 通过正交试验优化添加量和工艺参数, 采用IBM SPSS Statistics 20统计软件对数据进行分析, P<0.05表示具有统计学差异, 用Origin进行绘图。结果 各影响因素对炸鸡排感官品质的影响顺序为: 炸制温度>炸制时间>小麦粉和玉米淀粉配比>米糠添加量, 综合考虑确定炸制条件为: 米糠添加量0.8% (m:m), 小麦粉和玉米淀粉配比为1:1 (m:m), 炸制温度180 ℃, 炸制时间2 min。在此条件下炸鸡排的感官评分为90.1分, 炸鸡排颜色均匀金黄、香气浓郁、软硬适中, 具有良好的脆性和感官品质。结论 在传统裹浆配方中添加米糠具有可行性, 可为量产工业化提供一定理论依据。

英文摘要:

      Objective To optimize the frying formulation and process of rice bran-enriched chicken cutlets. Methods Taking sensory evaluation as the assessment criteria, single-factor experiments were conducted to examine the effects of rice bran addition amount, wheat flour and corn starch ratio, frying temperature and frying time on the quality of fried chicken cutlets. Orthogonal experiments were employed to optimize the addition amounts and process parameters. Data analysis was performed using IBM SPSS Statistics 20, with P<0.05 indicating statistically significant differences. Origin was used for graphical visualization. Results The order of influence of various factors on the sensory quality of fried chicken chops was: Frying temperature>frying time>wheat flour and corn starch ratio>rice bran addition. The frying conditions were determined by comprehensive consideration: Rice bran addition 0.8% (m:m), wheat flour and corn starch ratio 1:1 (m:m), frying temperature 180 ℃, frying time 2 min. The sensory score of fried chicken chops under this condition was 90.1 points. The fried chicken chops had uniform golden color, rich aroma, moderate hardness, good brittleness and sensory quality. Conclusion It is feasible to add rice bran to the traditional coating formula, which can provide a theoretical basis for mass production industrialization.