CN110353253A - Powder particles powder converted starch is wrapped up in a kind of frying - Google Patents
Powder particles powder converted starch is wrapped up in a kind of frying Download PDFInfo
- Publication number
- CN110353253A CN110353253A CN201910707037.0A CN201910707037A CN110353253A CN 110353253 A CN110353253 A CN 110353253A CN 201910707037 A CN201910707037 A CN 201910707037A CN 110353253 A CN110353253 A CN 110353253A
- Authority
- CN
- China
- Prior art keywords
- starch
- powder
- double
- wrapped
- powder particles
- 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
- 239000000843 powder Substances 0.000 title claims abstract description 45
- 229920002472 Starch Polymers 0.000 title claims abstract description 40
- 235000019698 starch Nutrition 0.000 title claims abstract description 40
- 239000008107 starch Substances 0.000 title claims abstract description 40
- 239000002245 particle Substances 0.000 title claims abstract description 18
- 229910019142 PO4 Inorganic materials 0.000 claims abstract description 14
- NBIIXXVUZAFLBC-UHFFFAOYSA-K phosphate Chemical compound [O-]P([O-])([O-])=O NBIIXXVUZAFLBC-UHFFFAOYSA-K 0.000 claims abstract description 14
- 239000010452 phosphate Substances 0.000 claims abstract description 14
- 229920002261 Corn starch Polymers 0.000 claims abstract description 13
- 239000008120 corn starch Substances 0.000 claims abstract description 13
- 229940099112 cornstarch Drugs 0.000 claims abstract description 13
- 240000003183 Manihot esculenta Species 0.000 claims abstract description 12
- 235000016735 Manihot esculenta subsp esculenta Nutrition 0.000 claims abstract description 12
- 229920000881 Modified starch Polymers 0.000 claims abstract description 12
- 230000021736 acetylation Effects 0.000 claims abstract description 12
- 238000006640 acetylation reaction Methods 0.000 claims abstract description 12
- WNLRTRBMVRJNCN-UHFFFAOYSA-N adipic acid Chemical class OC(=O)CCCCC(O)=O WNLRTRBMVRJNCN-UHFFFAOYSA-N 0.000 claims abstract description 12
- 229920001592 potato starch Polymers 0.000 claims abstract description 12
- 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 8
- 239000013049 sediment Substances 0.000 claims description 6
- 125000000218 acetic acid group Chemical group C(C)(=O)* 0.000 claims 1
- 235000011037 adipic acid Nutrition 0.000 claims 1
- 150000001279 adipic acids Chemical class 0.000 claims 1
- 150000002148 esters Chemical class 0.000 claims 1
- 241000287828 Gallus gallus Species 0.000 abstract description 4
- 230000008595 infiltration Effects 0.000 abstract description 2
- 238000001764 infiltration Methods 0.000 abstract description 2
- 230000002265 prevention Effects 0.000 abstract 1
- 230000003647 oxidation Effects 0.000 description 2
- 238000007254 oxidation reaction Methods 0.000 description 2
- 244000017020 Ipomoea batatas Species 0.000 description 1
- 235000002678 Ipomoea batatas Nutrition 0.000 description 1
- 244000151018 Maranta arundinacea Species 0.000 description 1
- 235000010804 Maranta arundinacea Nutrition 0.000 description 1
- 235000012419 Thalia geniculata Nutrition 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 238000004925 denaturation Methods 0.000 description 1
- 230000036425 denaturation Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 230000000215 hyperchromic effect Effects 0.000 description 1
- 238000005213 imbibition Methods 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
- 230000035807 sensation Effects 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 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
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/50—Poultry products, e.g. poultry sausages
- A23L13/55—Treatment of original pieces or parts
- A23L13/57—Coating with a layer or stuffing
-
- 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
- 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
- Health & Medical Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Molecular Biology (AREA)
- Grain Derivatives (AREA)
Abstract
The invention discloses a kind of fryings to wrap up in powder particles powder converted starch; it is made of the raw material of following weight ratio: pre-gelatinized starch 7%-11%; oxidized starch: 8%-12%; Ultra Tex 2: 18%-22%; the double starch of phosphate: 24%-28%, the double starch adipates of acetylation: 8%-12%, tapioca 4%-6%; cornstarch 12%-18%, potato starch 4%-6%.By adopting the above-described technical solution, the invention has the following advantages: powder particles powder is wrapped up in present invention gained frying to form starch film, a large amount of infiltrations of prevention oil on chicken surface, chicken moisture is kept, film forming is improved, prevents from shelling, appropriateness gelatinization extruding, promotes the crisp degree of product.Using the fried product good film-forming property wrapped up in powder particles powder and wrap up in powder obtained by the present invention, oil absorbency is low, good water-retaining property, and color is good, while forming graininess in product surface, improves the crisp hard crisp mouthfeel combined of product.
Description
Technical field
The present invention relates to a kind of fryings to wrap up in powder production technical field, and specifically a kind of frying wraps up in the denaturation of powder particles powder and forms sediment
Powder.
Background technique
Conventional particles powder uses tapioca or cornstarch, and defect is that cohesive force is poor, poor water retention property, fried deutostoma
Sense is hardened, and product easily shells firmly without crisp, and oil absorbency is high, is easy to produce greasy feeling.
Summary of the invention
Technical problem to be solved by the invention is to provide a kind of fryings to wrap up in powder particles powder converted starch.
In order to solve the above technical problems, the technical scheme is that powder particles powder converted starch is wrapped up in a kind of frying, by
The raw material of following weight ratio is made: pre-gelatinized starch 7%-11%, oxidized starch: 8%-12%, Ultra Tex 2: 18%-
22%, the double starch of phosphate: 24%-28%, the double starch adipates of acetylation: 8%-12%, tapioca 4%-6%, cornstarch
12%-18%, potato starch 4%-6%.
Preferably, being made of the raw material of following weight ratio: pre-gelatinized starch 9%, oxidized starch 10%, two starch of acetylation
Phosphate 20%, the double starch 26% of phosphate, the double starch adipates 10% of acetylation, tapioca 5%, cornstarch 15%, Ma Ling
Sweet potato starch 5%.
Preferably, pre-gelatinized starch 7%, oxidized starch: 8%, Ultra Tex 2: 18%, phosphate is double to form sediment
Powder: 24%, the double starch adipates of acetylation: 8%, tapioca 4%, cornstarch 12%, potato starch 4%.
Preferably, pre-gelatinized starch 11%, oxidized starch: 12%, Ultra Tex 2: 22%, phosphate is double to form sediment
Powder: 28%, the double starch adipates of acetylation: 12%, tapioca 6%, cornstarch 18%, potato starch 6%.
Pre-gelatinized starch: appropriate extruding enhances cohesive force
Oxidized starch: improving water imbibition, improves product brittleness, enhances cohesive force, hyperchromic.
Ultra Tex 2 effect: high temperature resistant, appropriate extruding, retentiveness is good, improves product crunchy sensation, shelf life
It is long
The double starch of phosphate: water-retaining property is improved, film forming is improved
The double starch adipates of acetylation: water-retaining property is improved, film forming is improved
By adopting the above-described technical solution, the invention has the following advantages: powder particles powder energy is wrapped up in present invention gained frying
Starch film is formed on chicken surface, a large amount of infiltrations of oil is prevented, keeps chicken moisture, improve film forming, prevent from shelling, appropriateness is gelatinized
Extruding promotes the crisp degree of product.
Using the fried product good film-forming property wrapped up in powder particles powder and wrap up in powder obtained by the present invention, oil absorbency is low, good water-retaining property,
Color is good, while forming graininess in product surface, improves the crisp hard crisp mouthfeel combined of product.
Specific embodiment
The present invention is described further combined with specific embodiments below.
Embodiment 1
Powder particles powder converted starch is wrapped up in a kind of frying, is made of the raw material of following weight ratio: pre-gelatinized starch 7%, and oxidation is formed sediment
Powder: 8%, Ultra Tex 2: 18%, the double starch of phosphate: 24%, the double starch adipates of acetylation: 8%, para arrowroot
Powder 4%, cornstarch 12%, potato starch 4%.
Embodiment 2
Powder particles powder converted starch is wrapped up in a kind of frying, is made of the raw material of following weight ratio: pre-gelatinized starch 9%, oxidized starch
10%, Ultra Tex 2 20%, the double starch 26% of phosphate, the double starch adipates 10% of acetylation, tapioca 5%,
Cornstarch 15%, potato starch 5%.
Embodiment 3
Powder particles powder converted starch is wrapped up in a kind of frying, is made of the raw material of following weight ratio: pre-gelatinized starch 11%, and oxidation is formed sediment
Powder: 12%, Ultra Tex 2: 22%, the double starch of phosphate: 28%, the double starch adipates of acetylation: 12%, cassava
Starch 6%, cornstarch 18%, potato starch 6%.
The foregoing is merely the schematical specific embodiment of the present invention, the range being not intended to limit the invention.It is any
Those skilled in the art, made equivalent changes and modifications under the premise of not departing from design and the principle of the present invention,
It should belong to the scope of protection of the invention.
Claims (4)
1. powder particles powder converted starch is wrapped up in a kind of frying, which is characterized in that be made of the raw material of following weight ratio: pre-gelatinized is formed sediment
Powder 7%-11%, oxidized starch: 8%-12%, Ultra Tex 2: 18%-22%, the double starch of phosphate: 24%-28%, acetyl
Change double starch adipates: 8%-12%, tapioca 4%-6%, cornstarch 12%-18%, potato starch 4%-6%.
2. powder particles powder converted starch is wrapped up in a kind of frying according to claim 1, which is characterized in that by following weight ratio
Raw material be made: pre-gelatinized starch 9%, oxidized starch 10%, Ultra Tex 2 20%, the double starch 26% of phosphate, second
Acylated double starch adipates 10%, tapioca 5%, cornstarch 15%, potato starch 5%.
3. powder particles powder converted starch is wrapped up in a kind of frying according to claim 1, which is characterized in that pre-gelatinized starch
7%, oxidized starch: 8%, Ultra Tex 2: 18%, the double starch of phosphate: 24%, the double starch adipates of acetylation:
8%, tapioca 4%, cornstarch 12%, potato starch 4%.
4. powder particles powder converted starch is wrapped up in a kind of frying according to claim 1, which is characterized in that pre-gelatinized starch
11%, oxidized starch: 12%, Ultra Tex 2: 22%, the double starch of phosphate: 28%, the double starch adipic acids of acetylation
Ester: 12%, tapioca 6%, cornstarch 18%, potato starch 6%.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910707037.0A CN110353253A (en) | 2019-08-01 | 2019-08-01 | Powder particles powder converted starch is wrapped up in a kind of frying |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910707037.0A CN110353253A (en) | 2019-08-01 | 2019-08-01 | Powder particles powder converted starch is wrapped up in a kind of frying |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN110353253A true CN110353253A (en) | 2019-10-22 |
Family
ID=68223037
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201910707037.0A Pending CN110353253A (en) | 2019-08-01 | 2019-08-01 | Powder particles powder converted starch is wrapped up in a kind of frying |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN110353253A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112056603A (en) * | 2020-09-14 | 2020-12-11 | 铭基食品有限公司 | Composite wrapping powder and application thereof |
| CN114391563A (en) * | 2022-02-09 | 2022-04-26 | 苏州罗得威尔生物科技有限公司 | Frying premixed flour and preparation method thereof |
| CN115152820A (en) * | 2022-07-05 | 2022-10-11 | 致纯食品股份有限公司 | Processing technology of lotus seed crisp food |
| WO2023100327A1 (en) * | 2021-12-02 | 2023-06-08 | 株式会社日清製粉ウェルナ | Batter mix for tatsuta-age and batter for tatsuta-age |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104207029A (en) * | 2014-09-03 | 2014-12-17 | 统一企业(中国)投资有限公司昆山研究开发中心 | Dough band type fried puffed food 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 |
| CN107751977A (en) * | 2017-10-25 | 2018-03-06 | 诸城兴贸玉米开发有限公司 | A kind of frying wraps up in powder and preparation method thereof with compound |
-
2019
- 2019-08-01 CN CN201910707037.0A patent/CN110353253A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104207029A (en) * | 2014-09-03 | 2014-12-17 | 统一企业(中国)投资有限公司昆山研究开发中心 | Dough band type fried puffed food 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 |
| CN107751977A (en) * | 2017-10-25 | 2018-03-06 | 诸城兴贸玉米开发有限公司 | A kind of frying wraps up in powder and preparation method thereof with compound |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112056603A (en) * | 2020-09-14 | 2020-12-11 | 铭基食品有限公司 | Composite wrapping powder and application thereof |
| WO2023100327A1 (en) * | 2021-12-02 | 2023-06-08 | 株式会社日清製粉ウェルナ | Batter mix for tatsuta-age and batter for tatsuta-age |
| CN114391563A (en) * | 2022-02-09 | 2022-04-26 | 苏州罗得威尔生物科技有限公司 | Frying premixed flour and preparation method thereof |
| CN114391563B (en) * | 2022-02-09 | 2024-01-26 | 苏州罗得威尔生物科技有限公司 | Frying premixed flour and preparation method thereof |
| CN115152820A (en) * | 2022-07-05 | 2022-10-11 | 致纯食品股份有限公司 | Processing technology of lotus seed crisp food |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| 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 |
Application publication date: 20191022 |
|
| RJ01 | Rejection of invention patent application after publication |