摘要
试验主要以解冻后的鸡胸肉为研究对象,以油炸温度、油炸时间、新旧油比进行单因素试验。在单因素试验基础上,进行正交试验设计(3因素3水平)及方差分析,通过感官评价,确定最佳的工艺条件为:油炸温度为180℃,油炸时间为2.0min,新旧油比为1∶0,其中油炸温度为最主要的的影响因素。同时,对鸡米花产品的感官品质、水分含量、色泽及过氧化值进行研究,自制鸡米花与市售鸡米花品质差异不显著,品质较好。
The thawing chicken breast was taken as the research object. The fried temperature,fried time and the ratio of new and old oil were conducted to the single factor experiment. On the basis of single factor experiment,the orthogonal experimental design（ 3 factors and 3 levels） and variance analysis were conducted. The optimal technology condition was determined through sensory evaluation,and the fried temperature was 180℃,the fried time was 2. 0 min,and the ratio of new and old oil was 1∶ 0.The fried temperature was taken as the main influence factor. Meanwhile,the sensory quality,moisture content,color and peroxide value of popcorn chicken product were studied,and there was no significant difference between homemade popcorn chicken and market popcorn chicken,and the quality was better.
出处
《肉类工业》
2018年第2期22-26,共5页
Meat Industry
关键词
鸡米花
加工工艺
品质
popcorn chicken
processing technology
quality
