CN107410830A - A kind of prepared food technique for coating dietary fibre toughness reinforcing - Google Patents
A kind of prepared food technique for coating dietary fibre toughness reinforcing Download PDFInfo
- Publication number
- CN107410830A CN107410830A CN201710298150.9A CN201710298150A CN107410830A CN 107410830 A CN107410830 A CN 107410830A CN 201710298150 A CN201710298150 A CN 201710298150A CN 107410830 A CN107410830 A CN 107410830A
- Authority
- CN
- China
- Prior art keywords
- albumen
- fiber
- dietary fibre
- coating
- toughness reinforcing
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 235000013305 food Nutrition 0.000 title claims abstract description 32
- 235000013325 dietary fiber Nutrition 0.000 title claims abstract description 20
- 239000011248 coating agent Substances 0.000 title claims abstract description 17
- 238000000576 coating method Methods 0.000 title claims abstract description 17
- 238000000034 method Methods 0.000 title claims abstract description 17
- 230000003014 reinforcing effect Effects 0.000 title claims abstract description 14
- 239000000835 fiber Substances 0.000 claims abstract description 35
- 238000007711 solidification Methods 0.000 claims abstract description 6
- 230000008023 solidification Effects 0.000 claims abstract description 6
- 235000002566 Capsicum Nutrition 0.000 claims abstract description 4
- 239000006002 Pepper Substances 0.000 claims abstract description 4
- 235000016761 Piper aduncum Nutrition 0.000 claims abstract description 4
- 235000017804 Piper guineense Nutrition 0.000 claims abstract description 4
- 244000203593 Piper nigrum Species 0.000 claims abstract description 4
- 235000008184 Piper nigrum Nutrition 0.000 claims abstract description 4
- 244000000231 Sesamum indicum Species 0.000 claims abstract description 4
- 235000003434 Sesamum indicum Nutrition 0.000 claims abstract description 4
- 238000007598 dipping method Methods 0.000 claims abstract description 4
- 238000013007 heat curing Methods 0.000 claims abstract description 4
- 238000010438 heat treatment Methods 0.000 claims abstract description 4
- 238000005470 impregnation Methods 0.000 claims abstract description 4
- 238000003303 reheating Methods 0.000 claims abstract description 4
- 238000005096 rolling process Methods 0.000 claims abstract description 4
- 150000004676 glycans Chemical class 0.000 claims description 9
- 229920001282 polysaccharide Polymers 0.000 claims description 9
- 239000005017 polysaccharide Substances 0.000 claims description 9
- 108090000623 proteins and genes Proteins 0.000 claims description 8
- 102000004169 proteins and genes Human genes 0.000 claims description 8
- 241000195493 Cryptophyta Species 0.000 claims description 6
- 229920002472 Starch Polymers 0.000 claims description 6
- 239000007787 solid Substances 0.000 claims description 6
- 239000000243 solution Substances 0.000 claims description 6
- 235000019698 starch Nutrition 0.000 claims description 6
- 239000008107 starch Substances 0.000 claims description 6
- 235000002017 Zea mays subsp mays Nutrition 0.000 claims description 4
- 239000003292 glue Substances 0.000 claims description 4
- 239000000463 material Substances 0.000 claims description 4
- 229920001817 Agar Polymers 0.000 claims description 3
- 235000001674 Agaricus brunnescens Nutrition 0.000 claims description 3
- 241000206575 Chondrus crispus Species 0.000 claims description 3
- 102000004190 Enzymes Human genes 0.000 claims description 3
- 108090000790 Enzymes Proteins 0.000 claims description 3
- 240000008375 Hymenaea courbaril Species 0.000 claims description 3
- 241000196252 Ulva Species 0.000 claims description 3
- 240000008042 Zea mays Species 0.000 claims description 3
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 claims description 3
- 239000008272 agar Substances 0.000 claims description 3
- 210000000988 bone and bone Anatomy 0.000 claims description 3
- 230000015271 coagulation Effects 0.000 claims description 3
- 238000005345 coagulation Methods 0.000 claims description 3
- 235000005822 corn Nutrition 0.000 claims description 3
- 238000004132 cross linking Methods 0.000 claims description 3
- 238000010790 dilution Methods 0.000 claims description 3
- 239000012895 dilution Substances 0.000 claims description 3
- 239000013505 freshwater Substances 0.000 claims description 3
- 239000000499 gel Substances 0.000 claims description 3
- 239000007788 liquid Substances 0.000 claims description 3
- 239000001814 pectin Substances 0.000 claims description 3
- 229920001277 pectin Polymers 0.000 claims description 3
- 235000010987 pectin Nutrition 0.000 claims description 3
- QCVGEOXPDFCNHA-UHFFFAOYSA-N 5,5-dimethyl-2,4-dioxo-1,3-oxazolidine-3-carboxamide Chemical compound CC1(C)OC(=O)N(C(N)=O)C1=O QCVGEOXPDFCNHA-UHFFFAOYSA-N 0.000 claims 1
- 102000002322 Egg Proteins Human genes 0.000 claims 1
- 108010000912 Egg Proteins Proteins 0.000 claims 1
- 235000014103 egg white Nutrition 0.000 claims 1
- 210000000969 egg white Anatomy 0.000 claims 1
- 235000013311 vegetables Nutrition 0.000 abstract description 6
- 235000013409 condiments Nutrition 0.000 abstract 1
- 235000013372 meat Nutrition 0.000 description 6
- 235000018102 proteins Nutrition 0.000 description 6
- 235000015277 pork Nutrition 0.000 description 5
- 235000013580 sausages Nutrition 0.000 description 5
- 238000005516 engineering process Methods 0.000 description 3
- 235000015241 bacon Nutrition 0.000 description 2
- 238000001035 drying Methods 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 210000000936 intestine Anatomy 0.000 description 2
- 230000003020 moisturizing effect Effects 0.000 description 2
- 235000015099 wheat brans Nutrition 0.000 description 2
- 102000009027 Albumins Human genes 0.000 description 1
- 108010088751 Albumins Proteins 0.000 description 1
- 108010068370 Glutens Proteins 0.000 description 1
- 108010073771 Soybean Proteins Proteins 0.000 description 1
- 241000482268 Zea mays subsp. mays Species 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000007844 bleaching agent Substances 0.000 description 1
- 235000013339 cereals Nutrition 0.000 description 1
- 230000018044 dehydration Effects 0.000 description 1
- 238000006297 dehydration reaction Methods 0.000 description 1
- 235000021312 gluten Nutrition 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 235000013622 meat product Nutrition 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 235000019710 soybean protein Nutrition 0.000 description 1
- 230000002194 synthesizing effect Effects 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention discloses a kind of prepared food technique for coating dietary fibre toughness reinforcing, comprise the following steps：Step 1：It is wet that flavouring of the fiber single-steeping containing albumen is swollen：By fiber impregnation into the condiment soln containing albumen, impregnated 1 24 hours generally under 15 atmospheric pressure；Step 2：Heating cooks；Step 3：Dipping albumen is taken out immediately again while hot after taking-up, i.e., the albumen that last layer mouthfeel is different from fiber is coated outside fiber, and albumen heat cure is carried out using the residual temperature of fiber；Step 4：The outer flavouring of coat is rolled again using chunky shape articles such as sesame, pepper, kernel ends to be covered, and the albumen outer layer that need to coat dietary fibre is double-steeping, and reheating solidification afterwards after such chunky shape article is covered in then rolling；And the present invention greatly improves the mouthfeel and yield rate of vegetable food, and is allowed to closer to vegetable food standard.
Description
Technical field
The present invention relates to a kind of food processing technology, specifically a kind of prepared food technique for coating dietary fibre toughness reinforcing.
Background technology
For example cheap ham sausage of partial starch gel-type food, cheap pork luncheon meat etc. use shallow lake to pursue price competitiveness
Powder content is very high, and the high price protein material injected volume such as meat, gluten, soybean protein is very low, often results in mouthfeel and declines to a great extent
Problem, have in industry using such as cooked sweet corn kernel（It is unstripped containing wheat bran）, oat grain（It is unstripped containing wheat bran）The methods of mix
Starch gel, to improve the method for mouthfeel, and vegetable food appellation is given, but be difficult to change the gluey sense of its food and feed sense；
The distinctive toughness of meat product and thread sense can not obtain always.
There is also strength problem equally in crisp process of producing product, because baking or frying cause starch product dehydration
Crisp, adhesion is poor；Therefore in production process easily because external force is destroyed and percentage of damage is very high；A large amount of protein that add improve intensity
Crisp taste is then lost to be difficult to be acceptable to the market.
The content of the invention
It is an object of the invention to provide a kind of prepared food technique for coating dietary fibre toughness reinforcing, to solve above-mentioned background technology
The problem of middle proposition.
To achieve the above object, the present invention provides following technical scheme：
A kind of prepared food technique for coating dietary fibre toughness reinforcing, comprises the following steps：
Step 1：It is wet that flavouring of the fiber single-steeping containing albumen is swollen：By fiber impregnation to the flavouring containing albumen
In solution, 1-24 hours are impregnated generally under 1-5 atmospheric pressure, make protein and flavouring well into fibrous skeleton, bone
Frame fiber has slight expansion state；
Step 2：Heating cooks；
Step 3：Dipping albumen is taken out immediately again while hot after taking-up, i.e., it is different that last layer mouthfeel is coated outside fiber
In the albumen of fiber, albumen heat cure is carried out using the residual temperature of fiber, i.e., is voluntarily occurred after albumen is heated solid
Change, due to high outside low inside temperature, therefore the tougher outside in the inside is soft even without completely solid after protein coagulation
Change, moreover it is possible to guck；
Step 4：The outer flavouring of coat is rolled again using chunky shape articles such as sesame, pepper, kernel ends to be covered, and need to be coated edible
The albumen outer layer of fiber is double-steeping, and reheating solidification afterwards after such chunky shape article is covered in then rolling.
As the further scheme of the present invention：The fiber be green corn must, the handle in mushroom tear silk, cheap edible silk algae open
Such as bleach one kind in fresh Enteromorpha and fresh water silk algae.
Pre-preg liquid is the albumen solution of 0.3 times of dilution.
Coat can be replaced with TG enzyme crosslinking albumen.
The burden control of the fiber and albumen compares 10-200 in weight:100 parts.
Described plus albumen adds polysaccharide gel-like material with modulation hardness and viscosity, albumen and polysaccharide gellike
Weight ratio is 100:In 0-50.
The polysaccharide gellike can be one kind in starch, agar, carragheen, locust tree glue and pectin.
As further scheme of the invention：
Compared with prior art, the beneficial effects of the invention are as follows：
After coating dietary fibre, simply such chopped fiber can be mixed in foodstuff, be mixed according to taste demand, so as to
Make ham sausage, pork luncheon meat, or the crisp food of baking.Because the albumen of coating dietary fibre outer surface is generally not yet complete
Full solidification, has good cementitiousness with foodstuff other parts, causes the thread sense of molded food product and toughness obvious；Moisturizing food is fine
Dimension can provide stronger toughening effect again in itself, therefore can improve the gluey sense and feed sense of low-grade ham sausage, pork luncheon meat etc., when
The mouthfeel of high-grade bacon intestines is presented when addition is larger, and cost improves seldom；And the present invention greatly improves vegetable food
Mouthfeel and yield rate, and be allowed to closer to vegetable food standard.
Embodiment
Technical scheme is described in more detail with reference to embodiment.
Embodiment 1
A kind of prepared food technique for coating dietary fibre toughness reinforcing, comprises the following steps：
Step 1：It is wet that flavouring of the fiber single-steeping containing albumen is swollen：By fiber impregnation to the flavouring containing albumen
In solution, 1-24 hours are impregnated generally under 1-5 atmospheric pressure, make protein and flavouring well into fibrous skeleton, bone
Frame fiber has slight expansion state；
Step 2：Heating cooks；
Step 3：Dipping albumen is taken out immediately again while hot after taking-up, i.e., it is different that last layer mouthfeel is coated outside fiber
In the albumen of fiber, albumen heat cure is carried out using the residual temperature of fiber, i.e., is voluntarily occurred after albumen is heated solid
Change, due to high outside low inside temperature, therefore the tougher outside in the inside is soft even without completely solid after protein coagulation
Change, moreover it is possible to guck；
Step 4：The outer flavouring of coat is rolled again using chunky shape articles such as sesame, pepper, kernel ends to be covered, and need to be coated edible
The albumen outer layer of fiber is double-steeping, and reheating solidification afterwards after such chunky shape article is covered in then rolling.
The fiber be green corn must, the handle in mushroom tears silk open, cheap edible silk algae such as bleaches fresh Enteromorpha and fresh water silk algae
In one kind.
Pre-preg liquid is the albumen solution of 0.3 times of dilution.
Coat can be replaced with TG enzyme crosslinking albumen.
The burden control of the fiber and albumen compares 10-200 in weight:100 parts.
Described plus albumen adds polysaccharide gel-like material with modulation hardness and viscosity, albumen and polysaccharide gellike
Weight ratio is 100:In 0-50.
The polysaccharide gellike can be one kind in starch, agar, carragheen, locust tree glue and pectin.
After synthesizing this coating dietary fibre, simply such chopped fiber can be mixed in foodstuff, according to taste need
Ask and mixed, so as to make ham sausage, pork luncheon meat, or the crisp food of baking.Due to the egg of coating dietary fibre outer surface
Albumin generally not yet solidification completely, has good cementitiousness with foodstuff other parts, causes the thread sense of molded food product and tough
Property is obvious；Moisturizing food fibres can provide stronger toughening effect again in itself, therefore can improve low-grade ham sausage, pork luncheon meat etc.
Glue sense and feed sense, the mouthfeel of high-grade bacon intestines is presented when addition is larger, and cost improves seldom.
For crisp food in use, above-mentioned drying fiber share feature be：Itself becomes crisp after drying, but protects
Certain toughness is held, the dietary fibre rather than uncoated thin layer albumen is easily broken like that, therefore can solve crisp food life
Produce the problem of percentage of damage is high.
Economic value：The mouthfeel and yield rate of this based food are greatly improved, and is allowed to closer to vegetable food standard.
The better embodiment of the present invention is explained in detail above, but the present invention is not limited to above-mentioned embodiment party
Formula, can also be on the premise of present inventive concept not be departed from one skilled in the relevant art's possessed knowledge
Various changes can be made.
Claims (7)
1. a kind of prepared food technique for coating dietary fibre toughness reinforcing, it is characterised in that comprise the following steps：Comprise the following steps：
Step 1：It is wet that flavouring of the fiber single-steeping containing albumen is swollen：By fiber impregnation to the flavouring containing albumen
In solution, 1-24 hours are impregnated generally under 1-5 atmospheric pressure, make protein and flavouring well into fibrous skeleton, bone
Frame fiber has slight expansion state；
Step 2：Heating cooks；
Step 3：Dipping albumen is taken out immediately again while hot after taking-up, i.e., it is different that last layer mouthfeel is coated outside fiber
In the albumen of fiber, albumen heat cure is carried out using the residual temperature of fiber, i.e., is voluntarily occurred after albumen is heated solid
Change, due to high outside low inside temperature, therefore the tougher outside in the inside is soft even without completely solid after protein coagulation
Change, moreover it is possible to guck；
Step 4：The outer flavouring of coat is rolled again using chunky shape articles such as sesame, pepper, kernel ends to be covered, and need to be coated edible
The albumen outer layer of fiber is double-steeping, and reheating solidification afterwards after such chunky shape article is covered in then rolling.
2. a kind of prepared food technique for coating dietary fibre toughness reinforcing according to claim 1, it is characterised in that the fiber is
Handle in green corn palpus, mushroom tears silk open, inexpensively edible silk algae such as bleaches one kind in fresh Enteromorpha and fresh water silk algae.
3. a kind of prepared food technique for coating dietary fibre toughness reinforcing according to claim 1, it is characterised in that pre-preg liquid is
The albumen solution of 0.3 times of dilution.
4. a kind of prepared food technique for coating dietary fibre toughness reinforcing according to claim 1, it is characterised in that coat can be with
Replaced with TG enzyme crosslinking albumen.
5. it is according to claim 1 it is a kind of coat dietary fibre toughness reinforcing prepared food technique, it is characterised in that the fiber with
The burden control of albumen compares 10-200 in weight:100 parts.
A kind of 6. prepared food technique for coating dietary fibre toughness reinforcing according to claim 1, it is characterised in that described plus egg white
Albumen adds polysaccharide gel-like material with modulation hardness and viscosity, and albumen is with polysaccharide gel weight ratio 100:0-50
It is interior.
A kind of 7. prepared food technique for coating dietary fibre toughness reinforcing according to claim 1, it is characterised in that the polysaccharide
Gel can be one kind in starch, agar, carragheen, locust tree glue and pectin.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710298150.9A CN107410830A (en) | 2017-05-03 | 2017-05-03 | A kind of prepared food technique for coating dietary fibre toughness reinforcing |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710298150.9A CN107410830A (en) | 2017-05-03 | 2017-05-03 | A kind of prepared food technique for coating dietary fibre toughness reinforcing |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107410830A true CN107410830A (en) | 2017-12-01 |
Family
ID=60425660
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710298150.9A Pending CN107410830A (en) | 2017-05-03 | 2017-05-03 | A kind of prepared food technique for coating dietary fibre toughness reinforcing |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN107410830A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109846025A (en) * | 2018-11-30 | 2019-06-07 | 刘中民 | It is a kind of by the molding method of scrappy food processing, and products thereof |
Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US4362752A (en) * | 1980-04-07 | 1982-12-07 | Yoshito Sugino | Simulated shrimp meat and process for preparing same |
| US5567453A (en) * | 1992-06-30 | 1996-10-22 | Nestec S.A. | Process of coating foods with a system for fluid retention and product thereof |
| US6610347B1 (en) * | 2000-12-20 | 2003-08-26 | The United States Of America As Represented By The Secretary Of Agriculture | Fiber enriched foods |
| CN101849582A (en) * | 2009-04-03 | 2010-10-06 | 丹尼斯克（中国）有限公司 | Edible colloid fiber product and preparation method thereof |
| CN201854630U (en) * | 2010-06-29 | 2011-06-08 | 林万秋 | Multi-taste deep-fried dough stick |
| CN105568558A (en) * | 2015-12-31 | 2016-05-11 | 青岛大学 | Thermocured electrospun egg-white protein micro-nanofiber membrane and preparation method therefor |
| CN106455626A (en) * | 2014-03-31 | 2017-02-22 | 非凡食品有限公司 | Ground meat replicas |
-
2017
- 2017-05-03 CN CN201710298150.9A patent/CN107410830A/en active Pending
Patent Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US4362752A (en) * | 1980-04-07 | 1982-12-07 | Yoshito Sugino | Simulated shrimp meat and process for preparing same |
| US5567453A (en) * | 1992-06-30 | 1996-10-22 | Nestec S.A. | Process of coating foods with a system for fluid retention and product thereof |
| US6610347B1 (en) * | 2000-12-20 | 2003-08-26 | The United States Of America As Represented By The Secretary Of Agriculture | Fiber enriched foods |
| CN101849582A (en) * | 2009-04-03 | 2010-10-06 | 丹尼斯克（中国）有限公司 | Edible colloid fiber product and preparation method thereof |
| CN201854630U (en) * | 2010-06-29 | 2011-06-08 | 林万秋 | Multi-taste deep-fried dough stick |
| CN106455626A (en) * | 2014-03-31 | 2017-02-22 | 非凡食品有限公司 | Ground meat replicas |
| CN105568558A (en) * | 2015-12-31 | 2016-05-11 | 青岛大学 | Thermocured electrospun egg-white protein micro-nanofiber membrane and preparation method therefor |
Non-Patent Citations (1)
| Title |
|---|
| 许云辉等: "《胶原蛋白涂覆棉纤维的研究》", 《纺织学报》 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109846025A (en) * | 2018-11-30 | 2019-06-07 | 刘中民 | It is a kind of by the molding method of scrappy food processing, and products thereof |
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| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication | ||
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Application publication date: 20171201 |