CN114391563B - Frying premixed flour and preparation method thereof - Google Patents
Frying premixed flour and preparation method thereof Download PDFInfo
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- CN114391563B CN114391563B CN202210122870.0A CN202210122870A CN114391563B CN 114391563 B CN114391563 B CN 114391563B CN 202210122870 A CN202210122870 A CN 202210122870A CN 114391563 B CN114391563 B CN 114391563B
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- starch
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- powder
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- 235000013312 flour Nutrition 0.000 title claims abstract description 38
- 238000002360 preparation method Methods 0.000 title claims description 14
- 229920000881 Modified starch Polymers 0.000 claims abstract description 39
- 239000004368 Modified starch Substances 0.000 claims abstract description 39
- 235000019426 modified starch Nutrition 0.000 claims abstract description 39
- 229920002472 Starch Polymers 0.000 claims abstract description 37
- 235000019698 starch Nutrition 0.000 claims abstract description 37
- 239000008107 starch Substances 0.000 claims abstract description 37
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 claims abstract description 16
- 230000001590 oxidative effect Effects 0.000 claims abstract description 16
- 235000015112 vegetable and seed oil Nutrition 0.000 claims abstract description 15
- 239000008158 vegetable oil Substances 0.000 claims abstract description 15
- 241000209140 Triticum Species 0.000 claims abstract description 13
- 235000021307 Triticum Nutrition 0.000 claims abstract description 13
- 235000010493 xanthan gum Nutrition 0.000 claims abstract description 13
- 229920001285 xanthan gum Polymers 0.000 claims abstract description 13
- 239000000230 xanthan gum Substances 0.000 claims abstract description 13
- 229940082509 xanthan gum Drugs 0.000 claims abstract description 13
- 238000004925 denaturation Methods 0.000 claims abstract description 10
- 230000036425 denaturation Effects 0.000 claims abstract description 10
- 235000013599 spices Nutrition 0.000 claims abstract description 9
- 238000000034 method Methods 0.000 claims abstract description 8
- 229910000030 sodium bicarbonate Inorganic materials 0.000 claims abstract description 8
- 235000017557 sodium bicarbonate Nutrition 0.000 claims abstract description 8
- 238000012986 modification Methods 0.000 claims abstract description 6
- 230000004048 modification Effects 0.000 claims abstract description 6
- 239000000843 powder Substances 0.000 claims description 32
- VEXZGXHMUGYJMC-UHFFFAOYSA-N Hydrochloric acid Chemical compound Cl VEXZGXHMUGYJMC-UHFFFAOYSA-N 0.000 claims description 14
- 238000001035 drying Methods 0.000 claims description 14
- 230000003472 neutralizing effect Effects 0.000 claims description 14
- 239000001254 oxidized starch Substances 0.000 claims description 14
- 235000013808 oxidized starch Nutrition 0.000 claims description 14
- 238000004537 pulping Methods 0.000 claims description 14
- 238000005406 washing Methods 0.000 claims description 14
- 235000002566 Capsicum Nutrition 0.000 claims description 13
- 239000006002 Pepper Substances 0.000 claims description 13
- 241000722363 Piper Species 0.000 claims description 13
- 235000016761 Piper aduncum Nutrition 0.000 claims description 13
- 235000017804 Piper guineense Nutrition 0.000 claims description 13
- 235000008184 Piper nigrum Nutrition 0.000 claims description 13
- 235000006886 Zingiber officinale Nutrition 0.000 claims description 13
- 235000008397 ginger Nutrition 0.000 claims description 13
- 238000003756 stirring Methods 0.000 claims description 9
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 8
- 239000005708 Sodium hypochlorite Substances 0.000 claims description 7
- 239000000203 mixture Substances 0.000 claims description 7
- SUKJFIGYRHOWBL-UHFFFAOYSA-N sodium hypochlorite Chemical compound [Na+].Cl[O-] SUKJFIGYRHOWBL-UHFFFAOYSA-N 0.000 claims description 7
- 240000008042 Zea mays Species 0.000 claims description 6
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 claims description 6
- 235000002017 Zea mays subsp mays Nutrition 0.000 claims description 6
- 235000005822 corn Nutrition 0.000 claims description 6
- 238000002156 mixing Methods 0.000 claims description 6
- UIIMBOGNXHQVGW-DEQYMQKBSA-M Sodium bicarbonate-14C Chemical compound [Na+].O[14C]([O-])=O UIIMBOGNXHQVGW-DEQYMQKBSA-M 0.000 claims description 5
- 244000273928 Zingiber officinale Species 0.000 claims 3
- 239000002002 slurry Substances 0.000 abstract description 20
- 239000000796 flavoring agent Substances 0.000 abstract description 11
- 235000019634 flavors Nutrition 0.000 abstract description 10
- 239000011248 coating agent Substances 0.000 abstract description 6
- 238000000576 coating method Methods 0.000 abstract description 6
- 235000013305 food Nutrition 0.000 abstract description 5
- 230000008569 process Effects 0.000 abstract description 5
- 238000010438 heat treatment Methods 0.000 abstract description 4
- 238000000926 separation method Methods 0.000 abstract description 4
- 238000001179 sorption measurement Methods 0.000 abstract description 4
- 239000000126 substance Substances 0.000 abstract description 4
- 239000003921 oil Substances 0.000 abstract description 3
- 235000019198 oils Nutrition 0.000 abstract description 3
- 230000003313 weakening effect Effects 0.000 abstract description 3
- 239000004519 grease Substances 0.000 abstract description 2
- 239000002245 particle Substances 0.000 abstract description 2
- 241000234314 Zingiber Species 0.000 description 10
- 239000000047 product Substances 0.000 description 10
- 239000000463 material Substances 0.000 description 5
- 238000012545 processing Methods 0.000 description 4
- 230000000694 effects Effects 0.000 description 3
- 238000012360 testing method Methods 0.000 description 2
- 230000001133 acceleration Effects 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 239000003153 chemical reaction reagent Substances 0.000 description 1
- 235000015228 chicken nuggets Nutrition 0.000 description 1
- 239000003086 colorant Substances 0.000 description 1
- 230000000052 comparative effect Effects 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 235000013355 food flavoring agent Nutrition 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 230000002035 prolonged effect Effects 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 239000011265 semifinished product Substances 0.000 description 1
- 238000007581 slurry coating method Methods 0.000 description 1
- 230000000087 stabilizing effect Effects 0.000 description 1
- 239000002562 thickening agent Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D10/00—Batters, dough or mixtures before baking
- A21D10/002—Dough mixes; Baking or bread improvers; Premixes
- A21D10/005—Solid, dry or compact materials; Granules; Powders
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/14—Organic oxygen compounds
- A21D2/18—Carbohydrates
- A21D2/186—Starches; Derivatives thereof
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Molecular Biology (AREA)
- Grain Derivatives (AREA)
Abstract
The invention provides frying premixed flour, which comprises the following components in percentage by weight: 65% -80% of wheat flour; 15% -25% of modified starch; 5% -10% of vegetable oil; 0.03% -0.06% of xanthan gum; sodium bicarbonate 0.3% -0.6%; 0.8% -1.2% of spice; wherein the modified starch is obtained by oxidative modification and microporation of raw starch. The modified starch adopted by the invention is subjected to oxidative denaturation, the long molecular chains of the starch are broken, starch particles are broken to different degrees, and the modified starch is fried at high temperature, so that compared with common raw starch, the crunchiness of the coating of the fried product is improved, and meanwhile, the shelf life is kept longer, so that the fried product is not easy to soften, and particularly in the second heating process, such as the second re-frying and microwave heating process, the fried product can be kept in a better state; meanwhile, the problems of oil slurry separation and flavor weakening of slurry in the long-time slurry hanging process of fried foods are solved by utilizing the characteristics of adsorption of grease and adsorption of flavor micromolecule substances of microporous starch.
Description
Technical Field
The invention relates to a frying premixed flour and a preparation method thereof, belonging to the technical field of food processing.
Background
The premixed flour is a new product which appears along with the acceleration of the pace of life and the improvement of the living standard of people, and is a compound semi-finished product which is prepared by completely mixing different types of powdery raw materials with different characteristics according to advanced physical, chemical, biological and other technologies by adopting a certain formula.
The frying premixed flour is a pre-mixed flour applied to fried foods, is mainly prepared by taking flour and starch as main materials and adding vegetable oil, thickening agent, flavoring agent, coloring agent, spice and other additives, and has the main effects of improving the taste and color of the products, prolonging the shelf life of the products and the like. The starch is used in the premixed flour, so that the stability and the fluidity of the slurry are improved, the cohesiveness between the material and the coating is improved, the blank is not easy to shell, the moisture can be kept, and the tenderness is improved. Vegetable oil accounting for 5% -10% is also added into the premixed flour, so as to adjust the smoothness of the slurry and improve the properties of the slurry; in addition, small amount of pepper powder and ginger powder can be added to increase the flavor of the coating. However, in the process of processing and producing the fried products, after the slurry is prepared, the slurry is separated after about 2-3 hours due to factors such as continuous stirring of fried materials, and meanwhile, the flavor of the spice is reduced by more than half compared with the slurry prepared just.
Disclosure of Invention
In view of the defects of the prior art, the invention aims to provide a frying premixed flour and a preparation method thereof, which are used for solving the problems of slurry oil separation and flavor weakening of slurry in a long-time slurry coating process of fried foods.
The aim of the invention is achieved by the following technical scheme:
the invention aims to provide frying premixed flour, which comprises the following components in percentage by weight:
65-80% of wheat flour
15 to 25 percent of modified starch
Vegetable oil 5-10%
0.03 to 0.06 percent of xanthan gum
Sodium bicarbonate 0.3-0.6%
0.8% -1.2% of spice;
wherein the modified starch is obtained by oxidative modification and microporation of raw starch.
Further, the spice is composed of 60% -80% of pepper powder and 20% -50% of ginger powder.
Further, the composition comprises the following components in percentage by weight:
wheat flour 72.45%
Modified starch 18%
Vegetable oil 8%
Xanthan gum 0.05%
Sodium bicarbonate 0.5%
Pepper powder 0.7%
0.3% of ginger powder.
Further, the raw starch is corn raw starch.
Another object of the present invention is to provide a method for preparing a frying ready-mix powder comprising the steps of: according to the component proportion, adding the pepper powder, the ginger powder and the vegetable oil into the modified starch, stirring for 15-20 minutes, sequentially adding the sodium bicarbonate, the xanthan gum and the wheat flour, and uniformly mixing to obtain the frying premixed powder.
Further, the preparation method of the modified starch comprises the following steps:
1) Oxidative denaturation:
adding water into raw starch for pulping, adding sodium hypochlorite, reacting for 3-5 hours at 30-35 ℃, and neutralizing, washing, dehydrating and drying after the reaction to obtain oxidized starch;
2) Microporation treatment:
adding 8% hydrochloric acid solution into oxidized starch for pulping, reacting for 8-12 hours at the temperature below 38 ℃, and neutralizing, washing, dehydrating and drying after the reaction to obtain the modified starch.
Further, the preparation method of the modified starch comprises the following steps:
1) Oxidative denaturation:
adding water into raw starch for pulping, adding sodium hypochlorite, reacting for 4 hours at 32 ℃, and neutralizing, washing, dehydrating and drying after the reaction to obtain oxidized starch;
2) Microporation treatment:
adding 8% hydrochloric acid solution into oxidized starch for pulping, reacting for 10 hours at 35 ℃, and neutralizing, washing, dehydrating and drying after the reaction to obtain the modified starch.
The invention has the outstanding effects that:
the modified starch adopted by the invention is subjected to oxidative denaturation, the long molecular chains of the starch are broken, starch particles are broken to different degrees, and the modified starch is fried at high temperature, so that compared with common raw starch, the crunchiness of the coating of the fried product is improved, and meanwhile, the shelf life is kept longer, so that the fried product is not easy to soften, and particularly in the second heating process, such as the second re-frying and microwave heating process, the fried product can be kept in a better state; meanwhile, the problems of oil slurry separation and flavor weakening of slurry in the long-time slurry hanging process of fried foods are solved by utilizing the characteristics of adsorption of grease and adsorption of flavor micromolecule substances of microporous starch.
Detailed Description
The technical solution of the present invention will be described in detail below for a clearer understanding of technical features, objects and advantageous effects of the present invention, but should not be construed as limiting the scope of the present invention. The experimental methods described in the following examples are all conventional methods unless otherwise specified; the reagents and materials, unless otherwise specified, are commercially available.
Example 1
The embodiment provides frying premixed flour, which comprises the following components in percentage by weight:
wheat flour 65%
Modified starch 25%
Vegetable oil 10%
Xanthan gum 0.06%
Sodium bicarbonate 0.6%
Pepper 0.72%
0.48% of ginger powder;
wherein the modified starch is obtained by oxidative modification and microporation of raw starch.
The raw starch is corn raw starch.
The preparation method of the frying premixed flour comprises the following steps: according to the component proportion, adding the pepper powder, the ginger powder and the vegetable oil into the modified starch, stirring for 15 minutes, sequentially adding the sodium bicarbonate, the xanthan gum and the wheat flour, and uniformly mixing to obtain the frying premixed powder.
The preparation method of the modified starch comprises the following steps:
1) Oxidative denaturation:
adding water into raw starch for pulping, adding sodium hypochlorite, reacting for 3 hours at 35 ℃, and neutralizing, washing, dehydrating and drying after the reaction to obtain oxidized starch;
2) Microporation treatment:
adding 8% hydrochloric acid solution into oxidized starch for pulping, reacting for 8 hours at 36 ℃, and neutralizing, washing, dehydrating and drying after the reaction to obtain modified starch.
Example 2
The embodiment provides frying premixed flour, which comprises the following components in percentage by weight:
wheat flour 80%
15% of modified starch
Vegetable oil 5%
Xanthan gum 0.03%
Sodium bicarbonate 0.3%
Pepper 0.64%
Ginger powder 0.16%;
wherein the modified starch is obtained by oxidative modification and microporation of raw starch.
The raw starch is corn raw starch.
The preparation method of the frying premixed flour comprises the following steps: according to the component proportion, adding the pepper powder, the ginger powder and the vegetable oil into the modified starch, stirring for 20 minutes, sequentially adding the sodium bicarbonate, the xanthan gum and the wheat flour, and uniformly mixing to obtain the frying premixed powder.
The preparation method of the modified starch comprises the following steps:
1) Oxidative denaturation:
adding water into raw starch for pulping, adding sodium hypochlorite, reacting for 5 hours at 30 ℃, and neutralizing, washing, dehydrating and drying after the reaction to obtain oxidized starch;
2) Microporation treatment:
adding 8% hydrochloric acid solution into oxidized starch for pulping, reacting for 12 hours at 30 ℃, and neutralizing, washing, dehydrating and drying after the reaction to obtain modified starch.
Example 3
The embodiment provides frying premixed flour, which comprises the following components in percentage by weight:
wheat flour 72.45%
Modified starch 18%
Vegetable oil 8%
Xanthan gum 0.05%
Sodium bicarbonate 0.5%
Pepper powder 0.7%
0.3% of ginger powder.
Wherein the modified starch is obtained by oxidative modification and microporation of raw starch.
The raw starch is corn raw starch.
The preparation method of the frying premixed flour comprises the following steps: according to the component proportion, adding the pepper powder, the ginger powder and the vegetable oil into the modified starch, stirring for 18 minutes, sequentially adding the sodium bicarbonate, the xanthan gum and the wheat flour, and uniformly mixing to obtain the frying premixed flour.
The preparation method of the modified starch comprises the following steps:
1) Oxidative denaturation:
adding water into raw starch for pulping, adding sodium hypochlorite, reacting for 4 hours at 32 ℃, and neutralizing, washing, dehydrating and drying after the reaction to obtain oxidized starch;
2) Microporation treatment:
adding 8% hydrochloric acid solution into oxidized starch for pulping, reacting for 10 hours at 35 ℃, and neutralizing, washing, dehydrating and drying after the reaction to obtain modified starch.
Experimental example
Taking 100g of premixed flour prepared in the embodiment 1-3 of the invention, adding 150g of water, adding a stirrer for stirring, respectively stirring for 1h, 2h, 3h, 4h and 5h, standing for 20 minutes, observing the state, smelling the flavor, and carrying out paste wrapping frying on chicken nuggets, observing the state and testing the taste.
Comparative examples 1-3 premix was prepared using corn raw starch instead of modified starch in examples 1-3, and tested simultaneously with examples 1-3, and the test results are shown in the following table:
as can be seen from the above table, the frying ready-mix powder according to the invention has the following advantages:
1. the slurry stabilizing time is prolonged, the premixed flour processed by the traditional starch is used for preparing the slurry, the slurry is separated after about 2-3 hours due to factors such as continuous stirring of frying materials in the processing process, and meanwhile, the flavor of the spice is reduced by more than half compared with the freshly prepared slurry. The product of the invention can prolong the stability time of the slurry to more than 5 hours, can not cause the phenomenon of oil-slurry separation, provides enough processing time, and can also keep the flavor substances of the spices not easy to diffuse.
2. The crispness of the coating of the fried product is increased, and the starch of the invention has an oxidative denaturation mode, so that compared with the traditional starch, the modified starch can make the coating of the fried product more fluffy and crisp.
Claims (6)
1. The fried premixed flour comprises the following components in percentage by weight:
65-80% of wheat flour
15 to 25 percent of modified starch
Vegetable oil 5-10%
0.03 to 0.06 percent of xanthan gum
Sodium bicarbonate 0.3-0.6%
0.8% -1.2% of spice;
wherein the modified starch is obtained by carrying out oxidative modification and microporation treatment on raw starch;
the preparation method of the modified starch comprises the following steps:
1) Oxidative denaturation:
adding water into raw starch for pulping, adding sodium hypochlorite, reacting for 3-5 hours at 30-35 ℃, and neutralizing, washing, dehydrating and drying after the reaction to obtain oxidized starch;
2) Microporation treatment:
adding 8% hydrochloric acid solution into oxidized starch for pulping, reacting for 8-12 hours at the temperature below 38 ℃, and neutralizing, washing, dehydrating and drying after the reaction to obtain the modified starch.
2. The frying ready-mix powder of claim 1, wherein: the spice is composed of 60% -80% of pepper powder and 20% -50% of ginger powder.
3. The frying ready-mix powder of claim 2, wherein: the composition comprises the following components in percentage by weight:
wheat flour 72.45%
Modified starch 18%
Vegetable oil 8%
Xanthan gum 0.05%
Sodium bicarbonate 0.5%
Pepper powder 0.7%
0.3% of ginger powder.
4. The frying ready-mix powder of claim 1, wherein: the raw starch is corn raw starch.
5. The method for preparing the frying ready-mixed flour according to claim 1, characterized by comprising the following steps: according to the component proportion of any one of claims 1-4, adding pepper powder, ginger powder and vegetable oil into modified starch, stirring for 15-20 minutes, sequentially adding sodium bicarbonate, xanthan gum and wheat flour, and uniformly mixing to obtain the frying premixed flour.
6. The method for preparing the frying ready-mixed flour according to claim 1, wherein: the preparation method of the modified starch comprises the following steps:
1) Oxidative denaturation:
adding water into raw starch for pulping, adding sodium hypochlorite, reacting for 4 hours at 32 ℃, and neutralizing, washing, dehydrating and drying after the reaction to obtain oxidized starch;
2) Microporation treatment:
adding 8% hydrochloric acid solution into oxidized starch for pulping, reacting for 10 hours at 35 ℃, and neutralizing, washing, dehydrating and drying after the reaction to obtain the modified starch.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202210122870.0A CN114391563B (en) | 2022-02-09 | 2022-02-09 | Frying premixed flour and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202210122870.0A CN114391563B (en) | 2022-02-09 | 2022-02-09 | Frying premixed flour and preparation method thereof |
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| Publication Number | Publication Date |
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| CN114391563A CN114391563A (en) | 2022-04-26 |
| CN114391563B true CN114391563B (en) | 2024-01-26 |
Family
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| Application Number | Title | Priority Date | Filing Date |
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| CN202210122870.0A Active CN114391563B (en) | 2022-02-09 | 2022-02-09 | Frying premixed flour and preparation method thereof |
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Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN115553313A (en) * | 2022-09-27 | 2023-01-03 | 阳光邦吉(福建)食品研究所有限公司 | Baking premixed flour and preparation method thereof |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2002355001A (en) * | 2001-05-31 | 2002-12-10 | Fuji Oil Co Ltd | Batter material for fried food, and fried food using the same |
| JP4566288B1 (en) * | 2010-05-10 | 2010-10-20 | 日本食品化工株式会社 | Deep-fried clothes |
| CN104705682A (en) * | 2015-04-07 | 2015-06-17 | 聊城东大食品有限公司 | Original-taste chicken steak and processing method thereof |
| CN108329508A (en) * | 2018-03-28 | 2018-07-27 | 高莹 | Porous-starch and its application in the food industry |
| 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 |
-
2022
- 2022-02-09 CN CN202210122870.0A patent/CN114391563B/en active Active
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2002355001A (en) * | 2001-05-31 | 2002-12-10 | Fuji Oil Co Ltd | Batter material for fried food, and fried food using the same |
| JP4566288B1 (en) * | 2010-05-10 | 2010-10-20 | 日本食品化工株式会社 | Deep-fried clothes |
| CN104705682A (en) * | 2015-04-07 | 2015-06-17 | 聊城东大食品有限公司 | Original-taste chicken steak and processing method thereof |
| CN108329508A (en) * | 2018-03-28 | 2018-07-27 | 高莹 | Porous-starch and its application in the food industry |
| 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 |
Non-Patent Citations (1)
| Title |
|---|
| 吴克刚等.《食品微胶囊技术》.中国轻工业出版社,2006,(第1版),108、113. * |
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