CN112914088A - Preparation method of pre-coated powder, pre-coated powder paste liquid and fried pre-coated powder and application of beta-glucan in reduction of oil content - Google Patents
Preparation method of pre-coated powder, pre-coated powder paste liquid and fried pre-coated powder and application of beta-glucan in reduction of oil content Download PDFInfo
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- CN112914088A CN112914088A CN202110261980.0A CN202110261980A CN112914088A CN 112914088 A CN112914088 A CN 112914088A CN 202110261980 A CN202110261980 A CN 202110261980A CN 112914088 A CN112914088 A CN 112914088A
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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
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
-
- 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
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/75—Coating with a layer, stuffing, laminating, binding or compressing of original fish pieces
-
- 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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
- A23L19/12—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops of potatoes
-
- 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
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/157—Farinaceous granules for dressing meat, fish or the like
-
- 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 belongs to the technical field of food processing, and particularly relates to a preparation method of pre-coated powder, pre-coated powder paste liquid and fried pre-coated powder and application of beta-glucan in reduction of oil content. The pre-coated powder comprises the following raw materials: 50-60 parts of plain flour, 30-40 parts of corn starch, 1-1.6 parts of baking powder, 1-2 parts of salt and 0.5-2.5 parts of beta-glucan. The invention has the following advantages: the product has good sensory quality and low oil content; the operation process is simple, the cost is lower, the drying time of the prepared fried pre-coated powder product is short, and the industrial production is facilitated.
Description
Technical Field
The invention belongs to the technical field of food processing, and particularly relates to a preparation method of pre-coated powder, pre-coated powder paste liquid and fried pre-coated powder and application of beta-glucan in reduction of oil content.
Background
Frying is a common food processing mode and is deeply loved by consumers in life. During the frying process, the grease is used as a heat exchange medium, so that starch in fried food is gelatinized, protein is denatured, and moisture escapes in a steam form, so that the food has porosity, and has a special mouth feel and a special flavor of crisp or crisp appearance. The paste prepared by adding water into the frying pre-coating powder wraps fried food and then is heated to be immediately gelled into a protective layer during frying, so that a shell of the product is formed, the wrapped raw material is not directly contacted with high-temperature oil, moisture and flavor substances in the raw material can be kept, and nutrient components can be protected from being lost.
At present, the problems easily occurring in the flour-coated fried food mainly include: the matrix material and the wrapping powder are not tightly adhered and are easy to fall off, the oil absorption rate of the product is too high, the taste is not good, and the like. The method for reducing the oil content of the fried pre-coated flour food mainly comprises the steps of technological deoiling, frying condition improvement and edible coating technology (including protein and hydrophilic colloid), wherein the edible coating technology is simple, convenient and efficient and is a commonly used method at present. But the plasticizer is added into the wrapping powder added with the food protein to keep the hardness of the protein film, so that the protein film is not easy to break in the frying process; the fried pre-coated powder product prepared by adding the food hydrophilic colloid needs longer drying time and is not beneficial to industrial production.
The beta-glucan belongs to non-starch polysaccharide, mainly exists in endosperm cell walls of cereal crops such as barley (highland barley), oat, wheat and sorghum, is a main bioactive component of the grain cell walls, has the characteristics of viscosity property, water retention property, fermentability and the like, and plays an important role in improving food quality and increasing food nutritive value, wherein the content of the beta-glucan in the barley (highland barley) and the oat is higher. The functional nutrient component beta-glucan of the highland barley and the oat has the effects of reducing blood fat, reducing blood sugar, resisting cancer and the like, and becomes a hot point of domestic and foreign research. The abundant functional components of highland barley make it a good raw material for developing functional food, but some factors of highland barley make it difficult to overcome in the processing and utilization process. For example, the low content of the gliadin in the highland barley is not beneficial to the formation of gluten, and the product is not easy to form due to the high content of the amylopectin in the highland barley and the existence of the beta-glucan. Therefore, the highland barley processed food has certain limitation. Bran is generally abandoned or used as livestock feed in the process of processing the highland barley flour, and researches in recent years show that the beta-glucan is mainly contained in the highland barley bran, and the average content of the beta-glucan reaches 5.25 percent and reaches up to 8.62 percent, which is 50 times of the average content of the beta-glucan in wheat. With the improvement of the understanding and pursuit of the nutritional value of the cereal food by people, the research and the utilization of the beta-glucan have important significance for the development of the cereal food processing industry.
Disclosure of Invention
The invention aims to provide a pre-coated powder added with beta-glucan, which can be applied to preparing fried food.
The invention also aims to provide the application of the beta-glucan in preparing the fried food, the fried food is prepared by adding a certain proportion of water into the pre-coated powder, the oil content of the obtained food is obviously reduced compared with that of a pre-coated powder product without the beta-glucan, the shell is yellow, the inner product is fresh, tender and juicy, the taste is crisp, the flavor of the fried food and the delicate flavor of the inner product are realized, and the edible requirements of consumers can be met.
The third purpose of the invention is to provide a paste-wrapped fried food prepared by adding a certain proportion of water into the beta-glucan-added pre-wrapped powder.
In order to achieve the above object, a first aspect of the present invention provides use of β -glucan for reducing the oil content in fried foods.
As a preferred aspect, the present invention further provides the use of beta-glucan for reducing the oil content of a fried pre-coated flour; the fried pre-coated powder is prepared by mixing pre-coated powder with water to prepare pre-coated powder paste liquid and then frying.
According to the present invention, β -glucan is either commercially available or may be obtained by preparation. The beta-glucan is derived from the extract of the bran of highland barley or oat, and is prepared by subjecting the bran of highland barley or oat to ethanol reflux for enzyme inactivation, starch removal, protein removal, centrifugation, purification, and freeze drying. The preparation method is a method which is conventionally adopted by a person skilled in the art. If the highland barley or oat raw material is pretreated by adopting absolute ethyl alcohol reflux enzyme deactivation, then starch removal, protein removal, centrifugation and purification are carried out, finally, the highland barley beta-glucan is obtained by freeze drying after concentration, and the yield is 2.29 percent and the purity is more than 60 percent by weight calculation.
As a preferred scheme, the raw materials of the pre-coated powder comprise:
50-60 parts of plain flour, 30-40 parts of corn starch, 1-1.6 parts of baking powder, 1-2 parts of salt and 0.5-2.5 parts of beta-glucan.
As a further preferable scheme, the pre-coated starch paste comprises the following raw materials:
50-60 parts of plain flour, 30-40 parts of corn starch, 1-1.6 parts of baking powder, 1-2 parts of salt, 150 parts of water 140 and 0.5-2.5 parts of beta-glucan.
Preferably, the preparation method of the pre-wrapped starch paste comprises the following steps:
uniformly mixing plain flour, corn starch, baking powder, salt and beta-glucan to obtain pre-coated powder;
and uniformly mixing the pre-coated powder with water to obtain a pre-coated powder paste liquid.
As a further preferred embodiment, the preparation method of the fried pre-coated flour comprises:
uniformly mixing plain flour, corn starch, baking powder, salt and beta-glucan to obtain pre-coated powder;
uniformly mixing the pre-coated powder with water to obtain a pre-coated powder paste liquid;
frying the pre-coated starch paste liquid in vegetable oil with the oil temperature of 170-180 ℃ for 30-40s, taking out, cooling for 3-5min, and frying for 20-30s when the oil temperature is increased to 190-200 ℃; and fishing out after frying, draining oil, drying by hot air at 30-50 ℃ for 30-90min, and naturally cooling to room temperature to obtain the fried pre-coated powder.
According to the present invention, the vegetable oil includes, but is not limited to, at least one of soybean oil, peanut oil, rapeseed oil, tea seed oil, and palm oil.
According to the present invention, the fried food includes but is not limited to breaded french fries, fried chicken, fried fish pieces, and other breaded fried foods.
In a particular embodiment, the method for preparing fried chicken nugget products by using the beta-glucan added pre-coated flour comprises the following steps:
1) preparing chicken nuggets: cutting 200g of fresh chicken breast into small pieces with uniform sizes of 2cm multiplied by 2cm, pickling and seasoning for later use;
2) preparing pre-wrapped starch paste: adding water into the uniformly mixed plain flour, corn starch, baking powder, salt and beta-glucan to prepare uniform paste without particles;
3) pasting: putting the prepared chicken blocks into the uniformly mixed paste for coating, taking out the chicken blocks, draining for 10s, and repeating for 2-3 times;
4) frying: frying the chicken blocks in vegetable oil with oil temperature of 170-180 ℃ for 30-40s, taking out, cooling for 3-5min, and frying for 20-30s when the oil temperature is increased to 190-200 ℃; taking out after frying, draining oil, drying with hot air of 30-50 deg.C for 30-90min, and naturally cooling to room temperature to obtain the fried chicken nuggets.
The second aspect of the invention provides a pre-coated powder, which comprises the following raw materials:
50-60 parts of plain flour, 30-40 parts of corn starch, 1-1.6 parts of baking powder, 1-2 parts of salt and 0.5-2.5 parts of beta-glucan.
The invention provides a pre-wrapped starch paste liquid, which comprises the following raw materials in part by weight:
50-60 parts of plain flour, 30-40 parts of corn starch, 1-1.6 parts of baking powder, 1-2 parts of salt, 150 parts of water 140 and 0.5-2.5 parts of beta-glucan.
In a fourth aspect of the present invention, there is provided a method of preparing a fried breading comprising:
uniformly mixing plain flour, corn starch, baking powder, salt and beta-glucan to obtain pre-coated powder;
uniformly mixing the pre-coated powder with water to obtain a pre-coated powder paste liquid;
frying the pre-coated starch paste liquid in vegetable oil with the oil temperature of 170-180 ℃ for 30-40s, taking out, cooling for 3-5min, and frying for 20-30s when the oil temperature is increased to 190-200 ℃; and fishing out after frying, draining oil, drying by hot air at 30-50 ℃ for 30-90min, and naturally cooling to room temperature to obtain the fried pre-coated powder.
The invention has the following advantages:
1. the product has good sensory quality and low oil content. The invention can take highland barley bran as a raw material, extract the effective component beta-glucan of the highland barley bran to be added into the pre-coated powder of the plain flour and the corn starch, influence the thermal gelation property of the beta-glucan in the pre-coated powder through high-temperature frying, increase the polysaccharide film forming effect in the pre-coated powder to play a role similar to a plasticizer, simultaneously prevent the water migration due to the better water holding capacity of the beta-glucan, prevent the excessive loss of water in the fried food of the flour-coated type, and reduce the content of grease in the shell. The fried product has low oil content, crisp exterior and tender interior, and has good appearance, crisp taste, fried food fragrance and inner product delicate flavor.
2. The operation process is simple, the cost is lower, the drying time of the prepared fried pre-coated powder product is short, and the industrial production is facilitated. The beta-glucan added into the pre-coated powder is prepared by a water extraction method by using highland barley bran, so that the operation is simple and the production cost is low; the water holding capacity of the added beta-glucan is lower than that of the hydrophilic colloid, and the drying time of the product is short.
3. The pre-coated powder prepared by the invention has wide application range and can be used for fried chicken, fish, potato chips and other foods.
Additional features and advantages of the invention will be set forth in the detailed description which follows.
Detailed Description
Preferred embodiments of the present invention will be described in more detail below. While the following describes preferred embodiments of the present invention, it should be understood that the present invention may be embodied in various forms and should not be limited by the embodiments set forth herein. Rather, these embodiments are provided so that this disclosure will be thorough and complete, and will fully convey the scope of the invention to those skilled in the art.
In the embodiment of the invention, the beta-glucan is extracted by a water extraction method, and the preparation method comprises the following steps:
(1) pretreatment of raw materials: refluxing with anhydrous ethanol (bran powder: ethanol 1: 4 (g: mL)) at 80 deg.C for 2h to inactivate enzyme, and oven drying at 50 deg.C for use.
(2) Extraction of beta-glucan:
weighing: weighing 30-40 parts by weight of the pretreated highland barley bran powder;
adding deionized water: according to the material-water ratio of 1: 15 deionized water;
removing starch: mixing, adding 20% Na2CO3Adjusting pH to 10, adding 4.5mL (about 135U) of high temperature resistant amylase, reflux-extracting at 90 +/-5 ℃ for 2h, cooling to room temperature, centrifuging (4500r/min, 15min), collecting supernatant, adding a proper amount of high temperature resistant amylase again, keeping at 85 ℃ for 1-2h, selecting 0.1mol/L iodine solution as an indicator until the iodine solution does not change color, and determining that the starch is degraded into monosaccharide or oligosaccharide;
removing protein: adjusting pH to 3-4.5 with 1M HCl solution, stirring, standing, and precipitating protein;
fifthly, centrifuging (4500r/min, 15min, 4 ℃): collecting supernatant, adjusting pH to 7.0, concentrating, and freeze drying to obtain highland barley beta-glucan crude product.
(3) Purification of beta-glucan:
weighing: weighing 1500mg of highland barley beta-glucan crude product, heating and dissolving to ensure that the final concentration reaches 10mg/mL and the volume of the solution is 50 mL;
impurity-removing polysaccharide: weighing 16.5g of ammonium sulfate, slowly adding the ammonium sulfate into the solution while stirring to ensure that the final mass fraction of the ammonium sulfate in the system is 25%, standing at 4 ℃ for overnight;
③ precipitating by ethanol: centrifuging at 4000r/min for 10min, collecting precipitate, dissolving the precipitate in 20mL pure water, heating for dissolving, cooling, slowly adding 60mL absolute ethanol while stirring to make the final concentration of ethanol in the solution system reach 75%, and standing in a refrigerator at 4 deg.C overnight;
fourthly, dialysis: centrifuging at 4000r/min for 10min, collecting precipitate, dissolving the precipitate in 20mL pure water, heating for dissolving, cooling, treating the solution with organic membrane with molecular weight cutoff of 3500Da, and replacing outer layer water solution at 2 h/time until the sample solution is mixed with 0.5M BaCl2When the solution is dropwise mixed, no precipitate is generated, which indicates that impurities such as ammonium sulfate, ethanol and the like are removed.
Fifthly, centrifuging at high speed for 12000r/min for 20min, removing insoluble particles possibly existing in the solution, collecting supernatant, concentrating, and freeze-drying to obtain highland barley beta-glucan, wherein the yield is 2.29% and the purity is 80%.
Example 1
1) 59.5g of plain flour, 40g of corn starch, 1g of baking powder and 1g of salt are firstly added with 0.5g of prepared beta-glucan for mixing, and then the mixture is uniformly mixed in a vortex mixer at 1500r/min for 10min to obtain the pre-coated powder.
2) Cutting 200g of fresh chicken breast into small pieces with uniform sizes of 2cm multiplied by 2cm, pickling and seasoning for later use.
3) Adding 150g of water into the uniformly mixed pre-coated powder obtained in the step 1) to prepare uniform paste without particles;
4) pasting: putting the prepared chicken blocks into the uniformly mixed paste for coating, taking out the chicken blocks, draining for 10s, and repeating for 2-3 times;
5) frying the wrapped chicken blocks in soybean oil with oil temperature of 170-180 ℃ for 30-40s, taking out, cooling for 3-5min, and frying for 20-30s when the oil temperature is increased to 190-200 ℃; taking out after frying, draining oil, drying with hot air of 30-50 deg.C for 30-90min, and naturally cooling to room temperature to obtain fried chicken.
Example 2
1) 59g of plain flour, 40g of corn starch, 1g of baking powder and 1g of salt are added, 1g of prepared beta-glucan is added and mixed, and the mixture is uniformly mixed in a vortex mixer at 1500r/min for 10min to obtain the pre-coated powder.
2) Same as example 1, step 2).
3) Same as example 1, step 3).
4) Same as example 1, step 4).
5) Same as example 1, step 5).
Example 3
1) 58.5g of plain flour, 40g of corn starch, 1g of baking powder and 1g of salt are added, 1.5g of prepared beta-glucan is added and mixed, and the mixture is uniformly mixed in a vortex mixer at 1500r/min for 10min to obtain the pre-coated powder.
2) Same as example 1, step 2).
3) Same as example 1, step 3).
4) Same as example 1, step 4).
5) Same as example 1, step 5).
Example 4
1) 58g of plain flour, 40g of corn starch, 1g of baking powder and 1g of salt are added, 2g of prepared beta-glucan is added and mixed, and the mixture is uniformly mixed in a vortex mixer at 1500r/min for 10min to obtain the pre-coated powder.
2) Same as example 1, step 2).
3) Same as example 1, step 3).
4) Same as example 1, step 4).
5) Same as example 1, step 5).
Example 5
1) Firstly, 57.5g of plain flour, 40g of corn starch, 1g of baking powder and 1g of salt are added with 2.5g of prepared beta-glucan for mixing, and then the mixture is uniformly mixed in a vortex mixer at 1500r/min for 10min to obtain the pre-coated powder.
2) Same as example 1, step 2).
3) Same as example 1, step 3).
4) Same as example 1, step 4).
5) Same as example 1, step 5).
Comparative example
This comparative example is the same as example 1 except that no β -glucan was added in step 1), and the other steps were the same.
The sensory and oil content and water content test results for the products of the examples and comparative examples are shown in table 1.
TABLE 1
Having described embodiments of the present invention, the foregoing description is intended to be exemplary, not exhaustive, and not limited to the embodiments disclosed. Many modifications and variations will be apparent to those of ordinary skill in the art without departing from the scope and spirit of the described embodiments.
Claims (10)
1. Use of beta-glucan for reducing the oil content of fried food products.
2. The use of beta-glucan for reducing the oil content of a fried pre-coated flour;
the fried pre-coated powder is prepared by mixing pre-coated powder with water to prepare pre-coated powder paste liquid and then frying.
3. Use according to claim 2, wherein the raw material composition of the pre-coated powder comprises:
50-60 parts of plain flour, 30-40 parts of corn starch, 1-1.6 parts of baking powder, 1-2 parts of salt and 0.5-2.5 parts of beta-glucan.
4. The use of claim 2, wherein the pre-coated masa fluid comprises:
50-60 parts of plain flour, 30-40 parts of corn starch, 1-1.6 parts of baking powder, 1-2 parts of salt, 150 parts of water 140 and 0.5-2.5 parts of beta-glucan.
5. Use according to claim 3 or 4, wherein the pre-coated masa fluid is prepared by a process comprising:
uniformly mixing plain flour, corn starch, baking powder, salt and beta-glucan to obtain pre-coated powder;
and uniformly mixing the pre-coated powder with water to obtain a pre-coated powder paste liquid.
6. Use according to claim 3 or 4, wherein the preparation method of the fried pre-coated flour comprises:
uniformly mixing plain flour, corn starch, baking powder, salt and beta-glucan to obtain pre-coated powder;
uniformly mixing the pre-coated powder with water to obtain a pre-coated powder paste liquid;
frying the pre-coated starch paste liquid in vegetable oil with the oil temperature of 170-180 ℃ for 30-40s, taking out, cooling for 3-5min, and frying for 20-30s when the oil temperature is increased to 190-200 ℃; and fishing out after frying, draining oil, drying by hot air at 30-50 ℃ for 30-90min, and naturally cooling to room temperature to obtain the fried pre-coated powder.
7. The use of claim 6, wherein the vegetable oil comprises at least one of soybean oil, peanut oil, rapeseed oil, tea seed oil, and palm oil.
8. The pre-coated powder is characterized by comprising the following raw materials:
50-60 parts of plain flour, 30-40 parts of corn starch, 1-1.6 parts of baking powder, 1-2 parts of salt and 0.5-2.5 parts of beta-glucan.
9. The pre-wrapped starch paste liquid is characterized by comprising the following raw materials:
50-60 parts of plain flour, 30-40 parts of corn starch, 1-1.6 parts of baking powder, 1-2 parts of salt, 150 parts of water 140 and 0.5-2.5 parts of beta-glucan.
10. A preparation method of fried pre-coated powder is characterized by comprising the following steps:
uniformly mixing plain flour, corn starch, baking powder, salt and beta-glucan to obtain pre-coated powder;
uniformly mixing the pre-coated powder with water to obtain a pre-coated powder paste liquid;
frying the pre-coated starch paste liquid in vegetable oil with the oil temperature of 170-180 ℃ for 30-40s, taking out, cooling for 3-5min, and frying for 20-30s when the oil temperature is increased to 190-200 ℃; and fishing out after frying, draining oil, drying by hot air at 30-50 ℃ for 30-90min, and naturally cooling to room temperature to obtain the fried pre-coated powder.
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