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Article(id=1216517519779741720, tenantId=1146029695717560320, journalId=1149652044408987649, issueId=1216517514570417012, articleNumber=null, orderNo=null, doi=10.19812/j.cnki.jfsq11-5956/ts.20250226005, pmid=null, cstr=null, oa=null, hot=null, price=null, onlineType=0, articleFormat=0, articleType=null, articleTypeStr=research-article, receivedDate=1740499200000, receivedDateStr=2025-02-26, revisedDate=null, revisedDateStr=null, acceptedDate=null, acceptedDateStr=null, onlineDate=1767969978518, onlineDateStr=2026-01-09, pubDate=1755187200000, pubDateStr=2025-08-15, doiRegisterDate=null, doiRegisterDateStr=null, onlineIssueDate=1767969978518, onlineIssueDateStr=2026-01-09, onlineJustAcceptDate=null, onlineJustAcceptDateStr=null, onlineFirstDate=null, onlineFirstDateStr=null, sourceXml=null, magXml=null, createTime=1767969978518, creator=13701087609, updateTime=1767969978518, updator=13701087609, issue=Issue{id=1216517514570417012, tenantId=1146029695717560320, journalId=1149652044408987649, year='2025', volume='16', issue='15', pageStart='1', pageEnd='322', issueExtLink='null', onlineDate='null', pubDate='null', beforeIssueId=null, nextIssueId=null, price=null, status=1, issueComplete=1, articleOrder=1, issueType=-1, specialIssue=null, createTime=1767969977276, creator=13701087609, updateTime=1768211590858, updator=13701087609, preIssue=null, nextIssue=null, ext={EN=IssueExt(id=1217530915467743720, tenantId=1146029695717560320, journalId=1149652044408987649, issueId=1216517514570417012, language=EN, specialIssueTitle=, coverIllustrator=null, specialIssueEditor=, specialIssueAbout=), CN=IssueExt(id=1217530915467743721, tenantId=1146029695717560320, journalId=1149652044408987649, issueId=1216517514570417012, language=CN, specialIssueTitle=, coverIllustrator=null, specialIssueEditor=, specialIssueAbout=)}, issueFiles=null}, startPage=45, endPage=50, ext={EN=ArticleExt(id=1216517520182394935, articleId=1216517519779741720, tenantId=1146029695717560320, journalId=1149652044408987649, language=EN, title=Formulation and frying process optimization of rice bran-enriched chicken cutlets, columnId=1216517518873773013, journalTitle=Journal of Food Safety & Quality, columnName=Special Topic: Processing and Quality Safety of Animal Food, runingTitle=null, highlight=null, articleAbstract=

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.

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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。

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*计晓曼(1990—), 女, 硕士, 助教, 主要研究方向为食品科学与工程。E-mail:
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注: 不同小写字母表示组间具有显著性差异(P<0.05)。

, figureFileSmall=NqqGEl5EPu+/3YRH2H2ntA==, figureFileBig=9qpl3bQdbfZIYfzNu4MjDQ==, tableContent=null), ArticleFig(id=1217127909446304440, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1216517519779741720, language=EN, label=Table 1, caption=

Test factor level table

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试验
水平		 A(米糠
添加量)/%		 B(小麦粉和玉米
淀粉配比)(m:m)		 C(炸制
温度)/℃		 D(炸制
时间)/min
1 0.6 2:1 170 2
2 0.8 1:1 180 3
3 1.0 1:2 190 4
), ArticleFig(id=1217127909576327872, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1216517519779741720, language=CN, label=表1, caption=

试验因素水平表

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试验
水平		 A(米糠
添加量)/%		 B(小麦粉和玉米
淀粉配比)(m:m)		 C(炸制
温度)/℃		 D(炸制
时间)/min
1 0.6 2:1 170 2
2 0.8 1:1 180 3
3 1.0 1:2 190 4
), ArticleFig(id=1217127909672796874, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1216517519779741720, language=EN, label=Table 2, caption=

Criteria of sensory evaluation

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项目 评分标准 得分/分
色泽
(20分)		 表面呈诱人金黄色泛微红 15~20
肉片收缩, 表面呈浅黄色 8~14
肉片卷缩, 表面呈黄褐色 0~7
气味
(20分)		 具有鸡排特有香气, 无异味 15~20
有鸡排特有香气, 不够浓郁, 无异味 8~14
味道不香, 有焦糊味等异味 0~7
口感
(20分)		 外壳酥脆, 肉质软嫩, 容易咀嚼 15~20
外壳口感较酥脆, 肉质软嫩 8~14
外壳干硬, 肉质较老, 咀嚼困难 0~7
膨胀度
(20分)		 表面适度膨胀, 形状规则, 肉片平整 15~20
表面有所膨胀, 形状较规则 8~14
不膨胀或过度膨胀, 表面形状不规则 0~7
整体喜好程度
(20分)		 整体感觉很好, 无不良感官体验 15~20
整体感觉较好, 略有不良感官体验 8~14
整体感觉一般, 不良感官体验较多 0~7
), ArticleFig(id=1217127909832180436, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1216517519779741720, language=CN, label=表2, caption=

感官评分标准

, figureFileSmall=null, figureFileBig=null, tableContent=
项目 评分标准 得分/分
色泽
(20分)		 表面呈诱人金黄色泛微红 15~20
肉片收缩, 表面呈浅黄色 8~14
肉片卷缩, 表面呈黄褐色 0~7
气味
(20分)		 具有鸡排特有香气, 无异味 15~20
有鸡排特有香气, 不够浓郁, 无异味 8~14
味道不香, 有焦糊味等异味 0~7
口感
(20分)		 外壳酥脆, 肉质软嫩, 容易咀嚼 15~20
外壳口感较酥脆, 肉质软嫩 8~14
外壳干硬, 肉质较老, 咀嚼困难 0~7
膨胀度
(20分)		 表面适度膨胀, 形状规则, 肉片平整 15~20
表面有所膨胀, 形状较规则 8~14
不膨胀或过度膨胀, 表面形状不规则 0~7
整体喜好程度
(20分)		 整体感觉很好, 无不良感官体验 15~20
整体感觉较好, 略有不良感官体验 8~14
整体感觉一般, 不良感官体验较多 0~7
), ArticleFig(id=1217127909983175388, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1216517519779741720, language=EN, label=Table 3, caption=

Results of orthogonal experimental design for sensory evaluation scores

, figureFileSmall=null, figureFileBig=null, tableContent=
试验号 A(米糠
添加量)/%		 B(小麦粉和玉米
淀粉配比)(m:m)		 C(炸制
温度)/℃		 D(炸制
时间)/min		 (感官
评分)/分
1 3 2 3 1 80.1
2 3 3 1 2 70.1
3 2 1 3 2 70.2
4 2 3 2 1 88.3
5 2 2 1 3 79.1
6 1 3 3 3 65.4
7 1 1 1 1 75.3
8 3 1 2 3 78.6
9 1 2 2 2 85.4
K1 75.200 77.033 75.20 82.33
K2 77.733 80.567 84.27 76.97
K3 72.500 72.833 71.40 71.57
R 5.233 7.734 12.87 10.77
), ArticleFig(id=1217127911337935587, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1216517519779741720, language=CN, label=表3, caption=

感官评分正交实验结果

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试验号 A(米糠
添加量)/%		 B(小麦粉和玉米
淀粉配比)(m:m)		 C(炸制
温度)/℃		 D(炸制
时间)/min		 (感官
评分)/分
1 3 2 3 1 80.1
2 3 3 1 2 70.1
3 2 1 3 2 70.2
4 2 3 2 1 88.3
5 2 2 1 3 79.1
6 1 3 3 3 65.4
7 1 1 1 1 75.3
8 3 1 2 3 78.6
9 1 2 2 2 85.4
K1 75.200 77.033 75.20 82.33
K2 77.733 80.567 84.27 76.97
K3 72.500 72.833 71.40 71.57
R 5.233 7.734 12.87 10.77
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米糠-鸡排配方及炸制工艺的优化
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计晓曼 * , 刘静 , 马全
食品安全质量检测学报 | 专题：动物性食品加工与质量安全 2025,16(15): 45-50
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食品安全质量检测学报 | 专题：动物性食品加工与质量安全 2025, 16(15): 45-50
米糠-鸡排配方及炸制工艺的优化
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计晓曼* , 刘静, 马全
作者信息
  • 安徽粮食工程职业学院, 合肥 231635

通讯作者:

*计晓曼(1990—), 女, 硕士, 助教, 主要研究方向为食品科学与工程。E-mail:
Formulation and frying process optimization of rice bran-enriched chicken cutlets
Xiao-Man JI , Jing LIU, Quan MA
Affiliations
  • Anhui Vocational College of Grain Engineering, Hefei 231635, China
出版时间: 2025-08-15 doi: 10.19812/j.cnki.jfsq11-5956/ts.20250226005
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摘要
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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。

炸鸡排  /  工艺优化  /  米糠添加量  /  正交试验

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.

fried chicken cutlets  /  process optimization  /  amount of rice bran added  /  orthogonal test
计晓曼, 刘静, 马全. 米糠-鸡排配方及炸制工艺的优化. 食品安全质量检测学报, 2025 , 16 (15) : 45 -50 . DOI: 10.19812/j.cnki.jfsq11-5956/ts.20250226005
Xiao-Man JI, Jing LIU, Quan MA. Formulation and frying process optimization of rice bran-enriched chicken cutlets[J]. Journal of Food Safety & Quality, 2025 , 16 (15) : 45 -50 . DOI: 10.19812/j.cnki.jfsq11-5956/ts.20250226005
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0 引言
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在众多鸡肉制品中, 鸡排属于预调制食品, 因美味、营养和方便越来越受到消费者的喜爱[1-2]。鸡排相关研究中, 裹浆的配方很大程度影响炸制口感, 因此国内外较多研究集中在裹浆配方的研究中, 但较多研究集中在裹浆用粉种类方面, 较少涉及兼顾裹浆口感和降低吸油量的研究上。近些年随着大众低脂健康意识的提升, 更多研究关注炸制过程中吸油量的降低, 主要从调整油炸工艺、替换油炸介质和创新油炸裹粉配方以上3个方面来降低油炸裹粉食品中油脂的含量[3-5]。
李美莹等[6]对用油量更少的香煎熟制、鼓风烤制、普通烤制3种不同熟制工艺进行研究, 分析鸡排中蛋白质结构的改变情况, 为低油烹饪方式下提升鸡排食用品质提供理论支撑。米糠的活性成分被不断开发, 近些年有研究将其应用至鸡排裹浆配方中以期提升口感和吸油量。赵宇[7]在传统淀粉裹浆基础上, 将稻谷加工副产物——米糠添加到裹浆配方中制作调理鸡胸块, 米糠富含谷维素等有益活性成分[8], 可以调节血脂、削弱炎症反应[9], 促进肠道有益菌生长和干预控制过度肥胖问题[10], 研究发现添加米糠后, 炸制鸡块的油脂含量明显降低且富含汁水, 在加入量为1.2%时, 油脂含量达到最低为16.96%, 比对照组的20.13%低3.17%。
本研究拟在传统裹浆配方中添加米糠, 同时对鸡排裹浆配方中的小麦粉、玉米淀粉比例和炸制温度、炸制时间进行研究, 从配方和工艺两类因素更全面地考察添加米糠后, 各因素对炸制鸡排品质的影响, 采用感官评价等方法对食用品质进行对比, 以期为获得更适宜口感的炸制鸡排提供参考依据。
1 材料与方法
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1.1 材料与试剂
鸡胸肉(正大食品有限公司); 中筋小麦粉(滕州市辛银丰面粉厂); 玉米淀粉(秦皇岛骊骅淀粉股份有限公司); 食用米糠(聊城市东昌府区佳佳垚垚食品中心); 羧甲基纤维素钠(上海申光食用化学品有限公司); 棕榈油(益海粮油工业有限公司); 奥尔良烤肉腌料(上海味好美食品有限公司); 无水乙醚(分析纯, 天津市富宇精细化工有限公司); 脱脂棉(江西省华中纺化有限公司)。
1.2 仪器与设备
PTF-A300U电子天平[精度0.01 g, 华志(福建)电子科技有限公司]; DHG-9000干燥器(常德比克曼生物科技有限公司); HH-2数显恒温水浴锅(常州朗博仪器制造有限公司); ZG-ASQ-81A控温油炸锅(广州市白云区宝康西厨设备公司); SOX-06索氏抽提器(江苏汇达有限公司); FA1204S万分之一分析天平(上海佰博康有限公司)。
1.3 试验方法
1.3.1 工艺流程
鸡胸肉解冻→切片→腌制(奥尔良烤肉腌料)→调糊(小麦粉、玉米淀粉、米糠加水充分混匀)→鸡排上浆(均匀裹满)→油炸→成品→室温冷却, 进行分析。
操作要点: 鸡排切片按照100 g/片处理, 将鸡排和腌料按照一定的比例混合腌制, 本研究中腌料使用的是上海味好美食品有限公司生产的35 g袋装的奥尔良烤肉腌料, 1袋35 g的腌料, 倒入30 g水, 混合均匀后将鸡排放入, 水位线要没过鸡排, 静置30 min进行腌制。
1.3.2 单因素试验设计
(1)米糠添加量对炸制鸡排品质影响
以100 g粉质量作为计算基准, 小麦粉和玉米淀粉的配比为1:1 (m:m), 水粉比为1:1 (m:m), 羧甲基纤维素钠0.3% (m:m), 设置米糠的添加梯度分别为0.2%、0.4%、0.6%、0.8%、1.0% (m:m), 炸制温度180 ℃, 炸制2 min; 按照上述工艺进行鸡排炸制, 冷却至室温后进行感官评价。
(2)小麦粉和玉米淀粉配比对炸制鸡排品质的影响
以100 g粉质量作为计算基准, 小麦粉和玉米淀粉的配比为3:1、2:1、1:1、1:2、1:3 (m:m), 水粉比为1:1 (m:m), 羧甲基纤维素添加量为0.3%, 米糠的添加量为0.4%, 炸制温度180 ℃, 炸制2 min; 按照上述工艺进行鸡排炸制, 冷却至室温后进行感官评价。
(3)炸制温度对炸制鸡排品质影响
以100 g粉质量作为计算基准, 小麦粉和玉米淀粉的配比为1:1 (m:m), 水粉比为1:1 (m:m), 羧甲基纤维素添加量为0.3%, 米糠添加量为0.4%, 炸制温度160、170、180、190、200 ℃, 炸制时间2 min; 按照上述工艺进行鸡排炸制, 冷却至室温后进行感官评价。
(4)炸制时间对炸制鸡排品质的影响
以100 g粉质量作为计算基准, 小麦粉和玉米淀粉的配比为1:1 (m:m), 水粉比为1:1 (m:m), 羧甲基纤维素添加量为0.3%, 米糠添加量为0.4%, 炸制温度180 ℃, 炸制时间2、3、4、5、6 min; 按照上述工艺进行鸡排炸制, 冷却至室温后进行感官评价。
1.3.3 炸制配方和工艺优化
以感官指标为评价指标, 米糠添加量(A)、小麦粉和玉米淀粉配比(B)、炸制温度(C)、炸制时间(D)为自变量, 进行L9(34)正交试验和极差分析, 因素水平详见表1。
1.3.4 指标测定
(1)感官评定
感官评价表参照黄文权等[11]和王敬涵等[12]的方法进行设计, 并适当调整, 从炸鸡排的色泽、气味、口感及外形方面进行感官评定, 评分标准见表2。感官评定小组由10人组成, 年龄范围在20~35岁之间, 男女比例1:1, 评分前统一讲解评分标准, 严禁互相交流, 完成一个样品的评定后进行评分, 清水漱口, 间隔一定时间开始评价下一样品。各组样品随机编号, 并按照随机顺序提供给每位评分人员。评定结果取10人的平均值。
(2)水分测定
参照GB 5009.3—2016《食品安全国家标准 食品中水分的测定》测定水分含量。
(3)含油量测定
参照GB 5009.6—2016《食品安全国家标准 食品中脂肪的测定》测定含油量。
(4)裹浆率的测定
鸡排裹浆率的测定参照董行等[13]的方法稍作修改。鸡排冷冻后进行称重, 然后将其均匀裹上裹粉浆后再称质量, 计算裹浆率, 见公式(1)[14]。
裹浆率/%=$\frac{{m}_{1}-{m}_{2}}{{m}_{2}}\times 100\%$
式中: m1为均匀裹上裹粉浆后鸡排的总质量, g; m2为冷冻好的片状鸡块排质量, g。
1.4 数据处理
本研究数据采用IBM SPSS Statistics 20 统计软件, P<0.05表示具有统计学差异, 用Origin进行绘图。
2 结果与分析
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2.1 单因素试验结果
2.1.1 米糠添加量对鸡排感官品质的影响分析
米糠添加量对鸡排感官品质的影响结果见图1A。根据试验结果得到, 米糠添加量在0.2%~0.8%时, 感官评分随之增加, 这可能是因为米糠添加量影响鸡排油脂含量和色泽的结果, 添加量的增加会使色泽明显加深同时口感粗糙, 影响感官评分, 这与赵宇[7]的实验结果一致, 米糠添加量为0.8%时能提升鸡排的成色, 综合评分较高。综上, 不同米糠添加量的鸡排感官品质存在差异, 随着添加量增加感官评分先增加后降低, 添加量为0.8%时评分较高。因此最终确定米糠添加量为0.8%。
2.1.2 小麦粉和玉米淀粉配比对鸡排感官品质的影响分析
小麦粉和玉米淀粉配比对鸡排感官品质的影响结果见图1B。根据试验数据, 在两者比例1:1 (m:m)时, 评分值最高。传热介质和挂糊成分间的相互作用是油脂食品品质的关键因素, 传统裹浆使用小麦粉, 增强了糊层的黏性, 但酥脆感较差, 本研究中添加玉米淀粉可以形成致密的外壳, 提高食品持水力, 改善感官品质[15-16]。除了常规的小麦粉和玉米淀粉, 相关研究中, 添加的天然淀粉还有绿豆淀粉、红薯淀粉、豌豆淀粉、马铃薯淀粉[17-19], 改性淀粉在稳定性、溶解性方面更佳[20], 可在后续试验中进一步探讨。综上, 小麦粉和玉米淀粉的配比例影响炸鸡排感官品质, 在1:1 (m:m)比例时整体感官较佳。
2.1.3 炸制温度对鸡排感官品质的影响分析
炸制温度对鸡排感官品质的影响结果见图1C。根据试验结果, 炸制温度在180 ℃时感官评分最高。感官评分呈现先增加后降低的趋势, 这是因为在一定范围内随着温度增加, 风味物质(如醇类、醛类和酮类)含量与种类增加[21], 香气浓郁性、外皮酥脆感增加, 温度超过一定值后, 炸鸡排的水分含量将迅速降低, 肉质变老, 咀嚼难度增加, 甚至过高温度的炸制会影响鸡排内外熟度, 外糊内硬, 影响感官评价者的接受度[22]。综上, 炸制温度通过影响风味物质释放、水分蒸发、成熟度对炸制鸡排的气味、脆度、口感有明显影响, 在180~190 ℃整体较好。
2.1.4 炸制时间对鸡排感官品质的影响分析
炸制时间对鸡排感官品质的影响结果见图1D, 结果显示油炸时间对感官评分呈现先增加后降低的影响, 这是因为随着炸制时间延长, 鸡排熟化程度、水分含量和脆度口感增加, 而延长炸制时间, 鸡排颜色深化, 炸制3 min时整体呈现较佳。这与陈日新[23]研究中炸制时间对鸡排感官影响结论趋势一致。综上, 不同炸制时间对鸡排品质有影响, 随着炸制时间延长感官评分呈现先增加后降低趋势, 综合2~3 min整体较好。
2.2 正交试验结果与极差分析
由表3可知, 正交试验所涉及的米糠添加量、小麦粉和玉米淀粉配比、炸制温度和炸制时间4个因素中, 对炸鸡排感官品质影响大小排序为: 炸制温度>炸制时间>小麦粉和玉米淀粉配比>米糠添加量, 通过极差R值看出, 其中炸制温度对其影响最大。
因此以正交试验为基础, 综合考虑确定炸制条件为: 米糠添加量0.8%、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。
2.3 最佳工艺炸鸡排质量指标检测
对最佳组合条件下炸制鸡排的质量指标进行检测, 考查添加米糠对水分流失和含油量的影响。米糠添加量0.8%、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时, 炸鸡排水分含量为61.62 g/100 g, 这与马瑞雪[24]在不同油炸次数中测得的水分含量接近, 李美莹等[6]通过扫描电镜和傅里叶红外光谱分析研究鸡肉组织, 发现熟化后蛋白质结构变化使结合水发生流失, 外裹层材料有效地阻止了肉质水分的流失, 添加米糠后水分流失程度比未添加降低。粉糠层的含油量为15.30 g/100 g, 这与赵宇[7]的研究结果一致: 不添加米糠时油脂含量在20%左右, 在裹粉加入米糠后油脂含量变低。此配方的裹浆率为35.2%。该配方下鸡排水分含量高、粉糠层含油量低和裹浆率高, 能够有效地保护内陷不会因失水变干瘪而容易散碎、断裂, 并避免了原料直接与高温介质直接接触而造成营养成分的流失。因此, 这个油炸鸡排的裹粉配方相较于市场上普通面粉制成的面糊配方得到优化, 并且也很符合现代人们对于油炸食品口感、外观、营养价值更高的需求[25]。
3 结论
收起
通过单因素试验和正交设计, 以感官评评分为考查指标, 最终确定配方为: 米糠添加量0.8%、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, 具有较好口感和色泽。结合质量检测指标和相关研究, 添加米糠后, 对炸鸡排的水分保持和含油量有改善效果。
研究中尚缺乏对米糠裹浆鸡排解冻方式[26-27]和成品鸡排保质期和储藏稳定性的研究, 以及裹粉配方中其他物质的添加, 如不同保水剂增稠剂的添加对鸡排品质的影响, 有研究发现对稳定性和吸油量方面影响较大[18,28]; 本研究中含水量、含油量、裹浆率和感官评分之间的相关性, 正负比例关系[29]、主成分分析[30], 均可做进一步探讨研究。
基金
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  • 安徽省高等学校科学研究项目(自然科学类)(2023AH053272)
文献
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doi: 10.19812/j.cnki.jfsq11-5956/ts.20250226005
  • 接收时间：2025-02-26
  • 首发时间：2026-01-09
  • 出版时间：2025-08-15
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  • 收稿日期：2025-02-26
基金
安徽省高等学校科学研究项目(自然科学类)(2023AH053272)
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    安徽粮食工程职业学院, 合肥 231635

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*计晓曼(1990—), 女, 硕士, 助教, 主要研究方向为食品科学与工程。E-mail:
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2种不同金属材料的力学参数
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Family		 属数
Number of
genus		 种数
Number of
species		 占总种数比例
Percentage of
total species (%)		 属
Genus		 种数
Number of
species		 占总种数比例
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species (%)
鹅膏菌科Amanitaceae 2 11 5.26 鹅膏菌属 Amanita 10 4.78
小菇科 Mycenaceae 2 12 5.74 丝盖伞属 Inocybe 5 2.39
多孔菌科 Polyporaceae 8 14 6.70 蜡蘑属 Laccaria 5 2.39
红菇科 Russulaceae 3 23 11.00 小皮伞属 Marasmius 6 2.87
小菇属 Mycena 11 5.26
光柄菇属 Pluteus 5 2.39
红菇属 Russula 17 8.13
栓菌属 Trametes 5 2.39
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