采用混料设计试验法研究外层面糊中食用胶对微波复热鸡米花品质的影响,以微波复热鸡米花外壳脆性为主要试验指标,同时对其进行色差分析、质构检测和感官评价,筛选出微波复热后制品最佳的食用胶添加比例.试验结果表明,当加入单一或复合食用胶时,鸡米花的脆性明显提高,但对色差没有显著性影响(P<0.05).当面糊中魔芋胶与卡拉胶各添加0.5%时,其脆性和感官评价均优于其他试验组.这表明在面糊中等比添加魔芋胶和卡拉胶能显著提高鸡米花外壳脆性,改善食用品质.%Mixture design experiment was used to investigate the effect of eatable gums in outer flour batteron on quality of microwave-reheat popcorn chicken.The optimal amount of edible gums of microwavable reheating products on the color analysis, especially crispiness,textural detection and sensory quality were then evaluated. The results indicated that the samples with any one or two of these eatable gums had a significant improvement on the shell crispness of the microwave reheating popcorn chicken, but there was no significant effect(P<0.05) on the color. While konjac gum and carrageenan each added to 0.5%had better effscts than other groups on crispness values and sensory evaluation. Therefore, the equal proportion of konjac gum and carrageenan in flour batteron could significantly improve the shell crispness of popcorn chicken and enhance the edible quality.
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