Study On The Effect Of Adding ?-glucan On Fried Batter And Oil Content Of Chicken Nuggets

Beta-glucan is a non-starch polysaccharide,which has the effects of lowering blood lipids,lowering blood sugar,and anti-cancer.It is the main biologically active component of grain cell walls.It has the characteristics of viscosity,water holding capacity and fermentability.It can improve food quality and increase food quality.Play an important role in nutritional value.This article will take advantage of the characteristics of polysaccharide gelatinization and heat film-forming properties to study the influence of polysaccharide types,addition amount and preparation process on the moisture,oil content,sensory characteristics and microstructure of fried chicken nuggets and explore the addition of?-glucose Whether the glycan reduces the oil content of fried chicken nuggets and the mechanism of oil content and distribution.The main research contents and conclusions are as follows:1.By screening oat?-glucan,yeast?-glucan,inulin,konjac glucomannan four polysaccharides and verifying whether it can reduce the oil content of the fried dough.The results showed that the yeast?-glucan had the lowest water and oil content,the lowest water content was 2.65%when the added amount was 0.5%,and the lowest oil content was 18.86%when the added amount was 2.5%,which was higher than that of the blank control group.The amount(29.33%)is reduced by 35.70%;although oat?-glucan is second only to yeast?-glucan in moisture content and oil content,compared with yeast?-glucan,it has moderate hardness and greater brittleness In line with the unique taste of fried chicken nuggets,the color has no adverse effect on fried chicken nuggets.2.Add the selected oat?-glucan to the outer batter in different addition amounts to batter the chicken nuggets and then fry them.The results showed that when the oat?-glucan was added at 1.5%,the battering rate of the fried chicken nuggets was higher,which was(24.69±0.52)%;the moisture content of the shell and the inside of the chicken nuggets after fried Increased by 3.34%and 4.06%,respectively;the oil content of the shell and internal chicken were reduced by 8.11%and 0.08%,respectively;the shell had good color,high crispness,moderate hardness,internal elasticity and good chewiness,and the sensory score reached the highest score 90 points;fat absorption is significantly reduced,the pores of the chicken shell are small and evenly distributed,the connection between the shell and the internal chicken is very close,and the internal chicken surface is smooth without shrinkage.3.Extract?-glucan from highland barley bran according to the principle of?-glucan acid hydrolysis to glucose,and use high performance liquid chromatography to draw a standard curve of standard glucose to obtain the regression equation of glucose as Y=3696.7X-6.4517,Its correlation coefficient R~2=0.9995.The content of?-glucan in the highland barley bran and purified sample was 2.64%and 5.15%,and the purity was33.15%and 62.60%,respectively.It can be seen that using the purification method selected in this article increases the content of?-glucan by 48.74%and 47.04%,respectively.Compared with the oil content of the control shell(20.74%),the addition of commercially available?-glucan and homemade?-glucan has a certain effect on increasing the moisture content,and has a significant effect on reducing the oil content of the chicken shell,respectively.11.63%and 9.86%.