CN107751977A - A kind of frying wraps up in powder and preparation method thereof with compound - Google Patents
A kind of frying wraps up in powder and preparation method thereof with compound Download PDFInfo
- Publication number
- CN107751977A CN107751977A CN201711011394.0A CN201711011394A CN107751977A CN 107751977 A CN107751977 A CN 107751977A CN 201711011394 A CN201711011394 A CN 201711011394A CN 107751977 A CN107751977 A CN 107751977A
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- parts
- powder
- starch
- frying
- compound
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- 239000000843 powder Substances 0.000 title claims abstract description 59
- 150000001875 compounds Chemical class 0.000 title claims abstract description 26
- 238000002360 preparation method Methods 0.000 title claims abstract description 10
- 229920002472 Starch Polymers 0.000 claims abstract description 34
- 235000019698 starch Nutrition 0.000 claims abstract description 34
- 239000008107 starch Substances 0.000 claims abstract description 33
- 229920002261 Corn starch Polymers 0.000 claims abstract description 14
- 239000008120 corn starch Substances 0.000 claims abstract description 14
- 229940099112 cornstarch Drugs 0.000 claims abstract description 14
- 239000000463 material Substances 0.000 claims abstract description 14
- 235000013599 spices Nutrition 0.000 claims abstract description 14
- 240000003183 Manihot esculenta Species 0.000 claims abstract description 13
- 235000016735 Manihot esculenta subsp esculenta Nutrition 0.000 claims abstract description 13
- 150000003839 salts Chemical class 0.000 claims abstract description 13
- WNLRTRBMVRJNCN-UHFFFAOYSA-N adipic acid Chemical class OC(=O)CCCCC(O)=O WNLRTRBMVRJNCN-UHFFFAOYSA-N 0.000 claims abstract description 11
- 235000013808 oxidized starch Nutrition 0.000 claims abstract description 11
- 239000001254 oxidized starch Substances 0.000 claims abstract description 11
- 239000002994 raw material Substances 0.000 claims abstract description 11
- 230000021736 acetylation Effects 0.000 claims abstract description 9
- 238000006640 acetylation reaction Methods 0.000 claims abstract description 9
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 16
- 125000002057 carboxymethyl group Chemical group [H]OC(=O)C([H])([H])[*] 0.000 claims description 3
- 239000013049 sediment Substances 0.000 claims description 3
- 244000203593 Piper nigrum Species 0.000 claims description 2
- 235000008184 Piper nigrum Nutrition 0.000 claims description 2
- 241000949456 Zanthoxylum Species 0.000 claims description 2
- WNLRTRBMVRJNCN-UHFFFAOYSA-L adipate(2-) Chemical compound [O-]C(=O)CCCCC([O-])=O WNLRTRBMVRJNCN-UHFFFAOYSA-L 0.000 claims description 2
- 239000008989 cinnamomi cortex Substances 0.000 claims description 2
- 229940029982 garlic powder Drugs 0.000 claims description 2
- 239000000203 mixture Substances 0.000 claims description 2
- 235000002566 Capsicum Nutrition 0.000 claims 2
- 240000008574 Capsicum frutescens Species 0.000 claims 1
- 244000017020 Ipomoea batatas Species 0.000 claims 1
- 235000002678 Ipomoea batatas Nutrition 0.000 claims 1
- 239000006002 Pepper Substances 0.000 claims 1
- 235000016761 Piper aduncum Nutrition 0.000 claims 1
- 235000017804 Piper guineense Nutrition 0.000 claims 1
- 239000001390 capsicum minimum Substances 0.000 claims 1
- 229920001592 potato starch Polymers 0.000 claims 1
- 239000002023 wood Substances 0.000 claims 1
- FFRBMBIXVSCUFS-UHFFFAOYSA-N 2,4-dinitro-1-naphthol Chemical compound C1=CC=C2C(O)=C([N+]([O-])=O)C=C([N+]([O-])=O)C2=C1 FFRBMBIXVSCUFS-UHFFFAOYSA-N 0.000 abstract description 4
- 238000005554 pickling Methods 0.000 abstract description 3
- 235000021003 saturated fats Nutrition 0.000 abstract description 3
- 125000000218 acetic acid group Chemical group C(C)(=O)* 0.000 description 4
- 235000013312 flour Nutrition 0.000 description 4
- 238000010521 absorption reaction Methods 0.000 description 2
- 235000015228 chicken nuggets Nutrition 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 230000003647 oxidation Effects 0.000 description 2
- 238000007254 oxidation reaction Methods 0.000 description 2
- 241000251468 Actinopterygii Species 0.000 description 1
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 description 1
- 240000008384 Capsicum annuum var. annuum Species 0.000 description 1
- 241000238366 Cephalopoda Species 0.000 description 1
- -1 Orly Substances 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000013614 black pepper Nutrition 0.000 description 1
- 239000011248 coating agent Substances 0.000 description 1
- 238000000576 coating method Methods 0.000 description 1
- 239000002131 composite material Substances 0.000 description 1
- 238000004925 denaturation Methods 0.000 description 1
- 230000036425 denaturation Effects 0.000 description 1
- 238000013461 design Methods 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 239000001931 piper nigrum l. white Substances 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
- 235000020990 white meat Nutrition 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/03—Organic compounds
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
- A23P20/10—Coating with edible coatings, e.g. with oils or fats
-
- 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
Abstract
The invention discloses a kind of frying to wrap up in powder and preparation method thereof with compound.A kind of frying wraps up in powder with compound, is made up of the raw material of following parts by weight：5 10 parts of cornstarch, 5 10 parts of tapioca, 10 20 parts of oxidized starch, 50 60 parts of crosslinked starch, double 5 10 parts of the starch adipates of acetylation, 5 10 parts of CMS, 0.8 1.2 parts of salt, 0.8 1.2 parts of spice.The invention has the advantages that：By it is compound make to wrap up in powder there is more preferable cohesive force and film forming, high-temperature expansion and stability, it can make powder that there is good cohere and cohesive force, it can prevent that wrapping up in powder comes off, the excessive loss of pickling material and moisture when preventing frying, golden yellow outward appearance and good crisp degree be provided, succulence crisp outside tender inside after frying, does not collapse softening during storage, oil absorbency is reduced, reduces human body saturated fat intake.
Description
Technical field
The present invention relates to a kind of fried food with powder is wrapped up in, specifically a kind of frying wraps up in powder and preparation method thereof with compound.
Background technology
Powder is wrapped up in, is commonly called as batter powder, Orly, coating powder etc., its application product is more, such as：Chicken nugget, fish White Meat, squid loop
Deng because it assigns crisp inner tender mouthfeel and tempting golden color outside food, and being liked by consumers in general.With people
Growth in the living standard, the variation of diet and the change of consumption idea, requirement of the consumer to deep fried products is also increasingly
It is high.
Existing powder of wrapping up in all is that oil absorption is larger in frying as primary raw material, but due to flour for single use flour,
And shelf life is not grown, placing will make product that ruckbildung occur for a long time, reduce the mouthfeel of product.Therefore single denaturation
Starch can not meet certain performance and graininess, only carry out the higher requirement of compound ability satisfaction.
Therefore, applicant proposed a kind of new technical scheme, and provide a kind of frying and wrap up in powder and its making with compound
Method.The present invention using converted starch as primary raw material, by it is compound make to wrap up in powder have more preferable cohesive force and film forming, high temperature swollen
Swollen property and stability, can make powder have it is good cohere and cohesive force, can prevent that wrapping up in powder comes off, pickling material when preventing frying
With the excessive loss of moisture, there is provided golden yellow outward appearance and good crisp degree, succulence crisp outside tender inside after frying, do not collapse during storage
Soften, reduce oil absorbency, reduce human body saturated fat intake.
The content of the invention
The technical problems to be solved by the invention are to provide a kind of frying and wrap up in powder with compound.
In order to solve the above technical problems, the technical scheme is that：A kind of frying wraps up in powder with compound, by following parts by weight
Raw material be made：Cornstarch 5-10 parts, tapioca 5-10 parts, oxidized starch 10-20 parts, crosslinked starch 50-60 parts, acetyl
Change double starch adipate 5-10 parts, CMS 5-10 parts, salt 0.8-1.2 parts, spice 0.8-1.2 parts.
Further, described one kind frying wraps up in powder with compound, is made up of the raw material of following parts by weight：Cornstarch 7.5
Part, 7.5 parts of tapioca, 15 parts of oxidized starch, 55 parts of crosslinked starch, double 7.5 parts of the starch adipates of acetylation, carboxymethyl shallow lake
7.5 parts of powder, 1 part of salt, 1 part of spice.
It is further preferably, the spice is by garlic powder, white pepper powder, five-spice powder, spicy powder and red, spicy powder, peppery
One or more in green pepper fine powder, zanthoxylum powder, anistree mattress face powder, cinnamomi cortex pulveratus mix.
Further, a kind of frying is comprised the following steps with the compound preparation method for wrapping up in powder：
Step 1：Tapioca, oxidized starch, crosslinked starch, the double starch adipates of acetylation, carboxymethyl is weighed in proportion to form sediment
Powder adds water to be modulated into pastel, expanded under microwave condition to obtain expanded material；
Step 2：Expanded material is cooled down, smashed, crosses 65-85 mesh sieves, adds cornstarch, salt, spice, and is mixed equal
It is even.
Further preferred, in step 1, the water content of pastel is 22-27%, and frying is made in step 2 is wrapped up in compound
The water content of powder is 12-15%.
Experiment：
Use the experimental result of the single starch of various differences, flour and this product：
| Starches | Adhesiveness | Mouthfeel | Color and luster | Flakey effect |
| Flour | Preferably | It is harder crisp when hot, soften after cool, oil suction is heavier, there is greasy feeling | It is faint yellow | Preferably |
| Cornstarch | It is bad, come off serious, it is only local to have covering | It is not only soft but also hard, there is powder taste, oil suction is heavier, there is greasy feeling | Inclined yellow, like oilpaper | Nothing |
| Tapioca | It is good, almost all covering | It is soft, there is a smooth sense, oil suction is medium | Inclined yellow | Nothing |
| Composite starch（The present invention） | It is good, all coverings | Crisp, without significant change when heat is cool, oil suction is less, no greasy feeling. | It is golden yellow | It is good |
By adopting the above-described technical solution, a kind of frying wraps up in powder with compound, it is made up of following raw material：；Present invention tool
There is following beneficial effect：By it is compound make to wrap up in powder there is more preferable cohesive force and film forming, high-temperature expansion and stability, can be with
Make powder have it is good cohere and cohesive force, can prevent that wrapping up in powder comes off, the excessive loss of pickling material and moisture when preventing frying,
Golden yellow outward appearance and good crisp degree be provided, succulence crisp outside tender inside after frying does not collapse softenings during storage, reduction oil absorbency,
Reduce human body saturated fat intake.
Embodiment
The present invention is described further with reference to specific embodiment.
Embodiment 1
A kind of frying wraps up in powder with compound, is made up of following raw material：5 parts of cornstarch, 5 parts of tapioca, oxidized starch
10 parts, 50 parts of crosslinked starch, double 5 parts of the starch adipates of acetylation, 5 parts of CMS, 0.8 part of salt, spice 0.8
Part.
Above-mentioned preparation method, comprises the following steps：Tapioca, oxidized starch, crosslinked starch, acetyl are weighed in proportion
The double starch adipates of change, CMS add water to be modulated into pastel, expanded under microwave condition to obtain expanded material, wherein
The water content of pastel is 22%；Expanded material is cooled down, smashed, crosses 65 mesh sieves, adds cornstarch, salt, spice, and
Well mixed, the obtained water content for wrapping up in powder is 12%.
Embodiment 2
A kind of frying wraps up in powder with compound, is made up of following raw material：7.5 parts of cornstarch, 7.5 parts of tapioca, oxidation
15 parts of starch, 55 parts of crosslinked starch, double 7.5 parts of the starch adipates of acetylation, 7.5 parts of CMS, 1 part of salt are fragrant pungent
1 part of material.
Above-mentioned preparation method, comprises the following steps：Tapioca, oxidized starch, crosslinked starch, acetyl are weighed in proportion
The double starch adipates of change, CMS add water to be modulated into pastel, expanded under microwave condition to obtain expanded material, wherein
The water content of pastel is 24.5%；Expanded material is cooled down, smashed, crosses 70 mesh sieves, adds cornstarch, salt, spice,
And it is well mixed, the obtained water content for wrapping up in powder is 13.5%.
Embodiment 3
A kind of frying wraps up in powder with compound, is made up of following raw material：10 parts of cornstarch, 10 parts of tapioca, oxidation are formed sediment
20 parts of powder, 60 parts of crosslinked starch, double 10 parts of the starch adipates of acetylation, 10 parts of CMS, 1.2 parts of salt, spice
1.2 part.
Above-mentioned preparation method, comprises the following steps：Tapioca, oxidized starch, crosslinked starch, acetyl are weighed in proportion
The double starch adipates of change, CMS add water to be modulated into pastel, expanded under microwave condition to obtain expanded material, wherein
The water content of pastel is 27%；Expanded material is cooled down, smashed, crosses 85 mesh sieves, adds cornstarch, salt, spice, and
Well mixed, the obtained water content for wrapping up in powder is 15%.
Wrap up in powder by compound made from chicken nugget respectively wrapped embodiment 1-3 and detected accordingly, and enter with single powder of wrapping up in
Row control, its result such as following table：
| Test event | Embodiment 1 | Embodiment 2 | Embodiment 3 | Single common starch |
| Hang paste amount % | 28 | 28 | 27 | 30 |
| Water-retaining property % | 25 | 26 | 24 | 18 |
| Oil absorption % | 27.5 | 26.7 | 26.9 | 37.6 |
| Brittleness g | 998 | 1022 | 1015 | 895 |
| Water activity Aw | 0.793 | 0.785 | 0.796 | 0.995 |
The equipment used in the present invention is the common equipment of this area, be will not be repeated here.
The schematical embodiment of the present invention is the foregoing is only, is not limited to the scope of the present invention.It is any
Those skilled in the art, made equivalent variations and modification on the premise of the design of the present invention and principle is not departed from,
The scope of protection of the invention should be belonged to.
Claims (5)
1. a kind of frying wraps up in powder with compound, it is characterised in that is made up of the raw material of following parts by weight：Cornstarch 5-10 parts, wood
Sweet potato starch 5-10 parts, oxidized starch 10-20 parts, crosslinked starch 50-60 parts, the double starch adipate 5-10 parts of acetylation, carboxylic first
Base starch 5-10 parts, salt 0.8-1.2 parts, spice 0.8-1.2 parts.
2. a kind of frying according to claim 1 wraps up in powder with compound, it is characterised in that by the raw material system of following parts by weight
Into：7.5 parts of cornstarch, 7.5 parts of tapioca, 15 parts of oxidized starch, 55 parts of crosslinked starch, the double starch adipates of acetylation
7.5 parts, 7.5 parts of CMS, 1 part of salt, 1 part of spice.
3. a kind of frying according to claim 1 or 2 wraps up in powder with compound, it is characterised in that：The spice is by garlic powder, white
One kind in pepper powder, five-spice powder, spicy powder and red, spicy powder, capsicum fine powder, zanthoxylum powder, anistree mattress face powder, cinnamomi cortex pulveratus
Or several mix.
4. a kind of fried compound preparation method for wrapping up in powder as claimed in claim 1 or 2, it is characterised in that including following step
Suddenly：
Step 1：Tapioca, oxidized starch, crosslinked starch, the double starch adipates of acetylation, carboxymethyl is weighed in proportion to form sediment
Powder adds water to be modulated into pastel, expanded under microwave condition to obtain expanded material；
Step 2：Expanded material is cooled down, smashed, crosses 65-85 mesh sieves, adds cornstarch, salt, spice, and is mixed equal
It is even.
A kind of 5. fried compound preparation method for wrapping up in powder according to claim 4, it is characterised in that：In step 1, paste
The water content of shape thing is 22-27%, and it is 12-15% that frying, which is made, with the compound water content for wrapping up in powder in step 2.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711011394.0A CN107751977A (en) | 2017-10-25 | 2017-10-25 | A kind of frying wraps up in powder and preparation method thereof with compound |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711011394.0A CN107751977A (en) | 2017-10-25 | 2017-10-25 | A kind of frying wraps up in powder and preparation method thereof with compound |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107751977A true CN107751977A (en) | 2018-03-06 |
Family
ID=61270684
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201711011394.0A Pending CN107751977A (en) | 2017-10-25 | 2017-10-25 | A kind of frying wraps up in powder and preparation method thereof with compound |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN107751977A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110353253A (en) * | 2019-08-01 | 2019-10-22 | 诸城兴贸玉米开发有限公司 | Powder particles powder converted starch is wrapped up in a kind of frying |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1394877A (en) * | 2001-06-29 | 2003-02-05 | 株式会社日清制粉集团本社 | Package material suitable for cooking in microwave oven |
| CN104824812A (en) * | 2015-04-07 | 2015-08-12 | 聊城东大食品有限公司 | Composite coating flour, processing method thereof, and method for processing chicken wings by using coating flour |
| CN105054103A (en) * | 2015-08-06 | 2015-11-18 | 山东新希望六和集团有限公司 | Large chicken cutlet coating flour and preparation method thereof |
| CN105285943A (en) * | 2015-09-21 | 2016-02-03 | 三明百事达淀粉有限公司 | Deep frying coating powder and making process thereof |
| CN106962785A (en) * | 2017-04-06 | 2017-07-21 | 安徽倮倮米业有限公司 | A kind of oil suction is fried less to wrap up in powder and preparation method thereof |
-
2017
- 2017-10-25 CN CN201711011394.0A patent/CN107751977A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1394877A (en) * | 2001-06-29 | 2003-02-05 | 株式会社日清制粉集团本社 | Package material suitable for cooking in microwave oven |
| CN104824812A (en) * | 2015-04-07 | 2015-08-12 | 聊城东大食品有限公司 | Composite coating flour, processing method thereof, and method for processing chicken wings by using coating flour |
| CN105054103A (en) * | 2015-08-06 | 2015-11-18 | 山东新希望六和集团有限公司 | Large chicken cutlet coating flour and preparation method thereof |
| CN105285943A (en) * | 2015-09-21 | 2016-02-03 | 三明百事达淀粉有限公司 | Deep frying coating powder and making process thereof |
| CN106962785A (en) * | 2017-04-06 | 2017-07-21 | 安徽倮倮米业有限公司 | A kind of oil suction is fried less to wrap up in powder and preparation method thereof |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110353253A (en) * | 2019-08-01 | 2019-10-22 | 诸城兴贸玉米开发有限公司 | Powder particles powder converted starch is wrapped up in a kind of frying |
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| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20180306 |
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