改性大豆分离蛋白对微波复热鸡米花品质的影响

为解决微波复热后鸡米花表皮由于浸湿而失脆的问题,本研究向面糊层中添加了超高压均质-酶解复合改性大豆分离蛋白(UESPI),测定了鸡米花微波复热后外层的水分、油分,并分别以色差值,TPA分析中的正向峰数,面糊层孔洞结构为指标研究了面糊层中添加大豆分离蛋白对鸡米花色泽,脆度,表层微观结构的影响。结果表明,面糊中添加20%UESPI的鸡米花微波复热后,表层水分、油分显著下降(p<0.05),鸡米花呈金黄色泽,其微波复热后脆度与新鲜油炸鸡米花脆度相近(p>0.05)。SEM结果则显示面糊层结构致密、几乎无孔洞,有效的阻止了内芯水分、油分的外溢。本研究采用UESPI作为鸡米花面糊层配料,有效的提高了鸡米花微波复热后的脆性,极大的改善了鸡米花的感官特性。

Effects of modified soybean protein isolate on quality of microwave-reheat popcorn chicken

In order to solve the problem that the crispness decreasing of popcorn chicken after microwave reheating due to crust wetting,the ultra high pressure homogenization-enzymatic hydrolysis compound modified soybean protein isolate(UESPI)was added to the batter,the water and oil content in the external layer of popcorn chicken that after microwave reheating were determined. In addition,the effects of UESPI-adding on color,crispness and micro structure of popcorn chicken were investigated based on the index of color difference value,the number of positive peaks in TPA analysis and the porous structure of batter layer,respectively. The result indicated that the water and oil content of the popcorn chicken could be significantly decreased(p<0.05)by adding 20% UESPI. Meanwhile,the popcorn chicken was golden yellow in color,and the crispness of popcorn chicken after microwave heating was similar to that of fresh fried(p>0.05). The result of SEM showed that the batter layer microstructure was compact and almost no holes,which contributed to the water and oil that spilt from inner core was effective prevented. In this research,UESPI was used as the ingredient in the batter layer,which effectively increased the crispness of popcorn chicken after microwave reheating,and improved the sensory characteristics of popcorn chicken.