CN114794367A - Preparation method of special fried wrapping pulp based on superheated steam and complex enzyme modification - Google Patents
Preparation method of special fried wrapping pulp based on superheated steam and complex enzyme modification Download PDFInfo
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- CN114794367A CN114794367A CN202210495029.6A CN202210495029A CN114794367A CN 114794367 A CN114794367 A CN 114794367A CN 202210495029 A CN202210495029 A CN 202210495029A CN 114794367 A CN114794367 A CN 114794367A
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- superheated steam
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- 238000002360 preparation method Methods 0.000 title claims abstract description 9
- 230000009144 enzymatic modification Effects 0.000 title claims abstract description 6
- QAQJMLQRFWZOBN-LAUBAEHRSA-N L-ascorbyl-6-palmitate Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](O)[C@H]1OC(=O)C(O)=C1O QAQJMLQRFWZOBN-LAUBAEHRSA-N 0.000 claims abstract description 17
- 239000011786 L-ascorbyl-6-palmitate Substances 0.000 claims abstract description 17
- 235000010385 ascorbyl palmitate Nutrition 0.000 claims abstract description 17
- 239000011248 coating agent Substances 0.000 claims abstract description 16
- 238000000576 coating method Methods 0.000 claims abstract description 16
- 235000013339 cereals Nutrition 0.000 claims abstract description 13
- 239000000843 powder Substances 0.000 claims abstract description 13
- 235000013312 flour Nutrition 0.000 claims description 22
- 238000000034 method Methods 0.000 claims description 22
- 239000004367 Lipase Substances 0.000 claims description 20
- 102000004882 Lipase Human genes 0.000 claims description 20
- 108090001060 Lipase Proteins 0.000 claims description 20
- 235000019421 lipase Nutrition 0.000 claims description 20
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 18
- 239000004366 Glucose oxidase Substances 0.000 claims description 17
- 108010015776 Glucose oxidase Proteins 0.000 claims description 17
- 229940116332 glucose oxidase Drugs 0.000 claims description 17
- 235000019420 glucose oxidase Nutrition 0.000 claims description 17
- 229920002472 Starch Polymers 0.000 claims description 12
- 235000019698 starch Nutrition 0.000 claims description 12
- 239000008107 starch Substances 0.000 claims description 12
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 claims description 9
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 9
- 150000001875 compounds Chemical class 0.000 claims description 8
- 108090000790 Enzymes Proteins 0.000 claims description 7
- 102000004190 Enzymes Human genes 0.000 claims description 7
- 239000008367 deionised water Substances 0.000 claims description 7
- 229910021641 deionized water Inorganic materials 0.000 claims description 7
- 229940088598 enzyme Drugs 0.000 claims description 7
- 239000002131 composite material Substances 0.000 claims description 6
- 238000002156 mixing Methods 0.000 claims description 6
- 238000012545 processing Methods 0.000 claims description 6
- 240000003183 Manihot esculenta Species 0.000 claims description 5
- 235000016735 Manihot esculenta subsp esculenta Nutrition 0.000 claims description 5
- 108010073771 Soybean Proteins Proteins 0.000 claims description 5
- 238000009835 boiling Methods 0.000 claims description 5
- 150000003839 salts Chemical class 0.000 claims description 5
- 239000007974 sodium acetate buffer Substances 0.000 claims description 5
- 239000000243 solution Substances 0.000 claims description 5
- 235000019710 soybean protein Nutrition 0.000 claims description 5
- 229910019142 PO4 Inorganic materials 0.000 claims description 4
- 238000013329 compounding Methods 0.000 claims description 4
- 238000001816 cooling Methods 0.000 claims description 4
- 238000004108 freeze drying Methods 0.000 claims description 4
- 238000010438 heat treatment Methods 0.000 claims description 4
- NBIIXXVUZAFLBC-UHFFFAOYSA-K phosphate Chemical compound [O-]P([O-])([O-])=O NBIIXXVUZAFLBC-UHFFFAOYSA-K 0.000 claims description 4
- 239000010452 phosphate Substances 0.000 claims description 4
- 238000001556 precipitation Methods 0.000 claims description 4
- 230000008569 process Effects 0.000 claims description 4
- 239000007853 buffer solution Substances 0.000 claims description 3
- 238000001035 drying Methods 0.000 claims description 3
- 239000000203 mixture Substances 0.000 claims description 3
- 230000010355 oscillation Effects 0.000 claims description 3
- 230000001376 precipitating effect Effects 0.000 claims description 3
- 238000005119 centrifugation Methods 0.000 claims description 2
- 238000012869 ethanol precipitation Methods 0.000 claims description 2
- 238000005303 weighing Methods 0.000 claims description 2
- 230000003197 catalytic effect Effects 0.000 claims 1
- 238000003756 stirring Methods 0.000 claims 1
- 235000013305 food Nutrition 0.000 abstract description 15
- 238000005516 engineering process Methods 0.000 abstract description 6
- 230000004048 modification Effects 0.000 abstract description 5
- 238000012986 modification Methods 0.000 abstract description 5
- 239000000383 hazardous chemical Substances 0.000 abstract description 4
- 231100000206 health hazard Toxicity 0.000 abstract description 4
- 230000003647 oxidation Effects 0.000 abstract description 2
- 238000007254 oxidation reaction Methods 0.000 abstract description 2
- 240000005856 Lyophyllum decastes Species 0.000 description 28
- 235000013194 Lyophyllum decastes Nutrition 0.000 description 28
- 241000287828 Gallus gallus Species 0.000 description 15
- 230000001953 sensory effect Effects 0.000 description 15
- 239000000796 flavoring agent Substances 0.000 description 14
- 235000019634 flavors Nutrition 0.000 description 14
- 235000015228 chicken nuggets Nutrition 0.000 description 13
- 239000003921 oil Substances 0.000 description 13
- 235000019198 oils Nutrition 0.000 description 13
- 230000000694 effects Effects 0.000 description 12
- 239000000126 substance Substances 0.000 description 12
- HRPVXLWXLXDGHG-UHFFFAOYSA-N Acrylamide Chemical compound NC(=O)C=C HRPVXLWXLXDGHG-UHFFFAOYSA-N 0.000 description 8
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 8
- 239000002253 acid Substances 0.000 description 8
- 239000002002 slurry Substances 0.000 description 8
- 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 description 7
- 235000019482 Palm oil Nutrition 0.000 description 7
- 230000000052 comparative effect Effects 0.000 description 7
- 239000002540 palm oil Substances 0.000 description 7
- 239000008199 coating composition Substances 0.000 description 6
- 238000011156 evaluation Methods 0.000 description 6
- 239000011159 matrix material Substances 0.000 description 6
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 3
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 description 3
- 229930003268 Vitamin C Natural products 0.000 description 3
- 238000010521 absorption reaction Methods 0.000 description 3
- 239000003963 antioxidant agent Substances 0.000 description 3
- 235000006708 antioxidants Nutrition 0.000 description 3
- 239000004519 grease Substances 0.000 description 3
- 238000004513 sizing Methods 0.000 description 3
- 238000002791 soaking Methods 0.000 description 3
- 239000011718 vitamin C Substances 0.000 description 3
- 235000019154 vitamin C Nutrition 0.000 description 3
- 230000003078 antioxidant effect Effects 0.000 description 2
- OGBUMNBNEWYMNJ-UHFFFAOYSA-N batilol Chemical class CCCCCCCCCCCCCCCCCCOCC(O)CO OGBUMNBNEWYMNJ-UHFFFAOYSA-N 0.000 description 2
- 239000006255 coating slurry Substances 0.000 description 2
- 235000014113 dietary fatty acids Nutrition 0.000 description 2
- 229930195729 fatty acid Natural products 0.000 description 2
- 239000000194 fatty acid Substances 0.000 description 2
- 150000004665 fatty acids Chemical class 0.000 description 2
- 239000007788 liquid Substances 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 235000018102 proteins Nutrition 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- 238000012360 testing method Methods 0.000 description 2
- 241000209140 Triticum Species 0.000 description 1
- 235000021307 Triticum Nutrition 0.000 description 1
- 235000010323 ascorbic acid Nutrition 0.000 description 1
- 239000011668 ascorbic acid Substances 0.000 description 1
- 229960005070 ascorbic acid Drugs 0.000 description 1
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 230000000903 blocking effect Effects 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 230000006835 compression Effects 0.000 description 1
- 238000007906 compression Methods 0.000 description 1
- 230000008878 coupling Effects 0.000 description 1
- 238000010168 coupling process Methods 0.000 description 1
- 238000005859 coupling reaction Methods 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 239000003995 emulsifying agent Substances 0.000 description 1
- 235000012041 food component Nutrition 0.000 description 1
- 239000005417 food ingredient Substances 0.000 description 1
- 230000002779 inactivation Effects 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 230000014759 maintenance of location Effects 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 238000005259 measurement Methods 0.000 description 1
- 230000005012 migration Effects 0.000 description 1
- 238000013508 migration Methods 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 229910052760 oxygen Inorganic materials 0.000 description 1
- 239000001301 oxygen Substances 0.000 description 1
- 239000002245 particle Substances 0.000 description 1
- 230000001766 physiological effect Effects 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 229920006395 saturated elastomer Polymers 0.000 description 1
- 230000002000 scavenging effect Effects 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- 238000005728 strengthening Methods 0.000 description 1
- 238000012546 transfer Methods 0.000 description 1
- 150000004670 unsaturated fatty acids Chemical class 0.000 description 1
- 235000021122 unsaturated fatty acids Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 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
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/104—Fermentation of farinaceous cereal or cereal material; Addition of enzymes or microorganisms
- A23L7/107—Addition or treatment with enzymes not combined with fermentation with microorganisms
-
- 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
- A23L29/015—Inorganic compounds
-
- 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
- A23L29/035—Organic compounds containing oxygen as heteroatom
-
- 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
- A23L29/045—Organic compounds containing nitrogen as heteroatom
-
- 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
- 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
- A23P20/15—Apparatus or processes for coating with liquid or semi-liquid products
-
- 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
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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Microbiology (AREA)
- Biotechnology (AREA)
- Molecular Biology (AREA)
- Inorganic Chemistry (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- General Preparation And Processing Of Foods (AREA)
- Grain Derivatives (AREA)
Abstract
The invention discloses a preparation method of special wrapping pulp for multi-component frying based on superheated steam and complex enzyme modification. According to the invention, the cereal powder is used together by a modification technology, and the stable ascorbyl palmitate with strong oil solubility is added into the coating component, so that the color and the taste of the obtained fried food are improved, the high-temperature oxidation is effectively inhibited, the content of health hazards in the food is reduced by 50%, the coating rate reaches 48.39%, and the application prospect is wide.
Description
Technical Field
The invention relates to a preparation method and a use method of special wrapping pulp for frying based on superheated steam and complex enzyme modification technology, and belongs to the technical field of food.
Background
The fried food is popular with people due to the special flavor and taste, and most of the fried food is fried by coating slurry. At present, the pulp-coated fried food is easy to cause that the matrix material is not tightly adhered to the pulp-coated fried food and easily falls off, the oil absorption rate of the product is overhigh, the taste is not good, and the like. Wheat flour serving as a universal starch-coated raw material in the current market has high fat content, particularly the content of unsaturated fatty acid is more than 80%, and the seed skin contains high-activity lipase, so that the fat can be rapidly hydrolyzed and rancid once the lipase is crushed, and the subsequent deep-frying production and processing are not facilitated. Therefore, a series of pretreatment is carried out on the flour, which is necessary for the processing quality and the shelf life of the fried products. As a novel heat treatment method, superheated steam is used, namely saturated steam is heated again under constant pressure, heat energy is rapidly transferred to the interior of food, so that the effect of rapid enzyme inactivation and sterilization is achieved, the heat transfer efficiency is high, the treatment time is short, and nutritional ingredients with poor heat stability in the food can be well reserved; the compound enzyme treatment can change the viscosity of the flour by changing the characteristics of fatty acid and starch to increase the paste wrapping rate so as to improve the processing quality of the flour; on the other hand, most commercial coated products suppress the generation of harmful substances during frying by adding synthetic antioxidants, and a method for adding green natural antioxidants is lacked. The ascorbyl palmitate has efficient oxygen scavenging and nutrition strengthening functions, has all physiological activities of vitamin C, overcomes three defects of heat resistance, light resistance and moisture resistance of vitamin C, has higher stability than the vitamin C, and can provide vitamin C212g per 500 g.
Therefore, a method for reducing oil oxidation and health hazard formation in the frying process by efficiently pretreating the main pulp-coated raw materials through a modified coupling technology and matching with the subsequent optimized green antioxidant pulp-coated composition is absent at present, and the method is used for improving the quality of fried products and ensuring the safety of fried foods.
Disclosure of Invention
Aiming at the problems that the prior paste-wrapped fried food is easy to have low paste wrapping rate caused by too low or too high paste wrapping viscosity, easy to fall off, high content of harmful substances in the product caused by too high oil absorption rate and the like, the invention provides a preparation method of special paste-wrapped for multi-component frying based on superheated steam and complex enzyme modification combined technology.
The invention provides a preparation method of special coating slurry for frying, which comprises the following specific steps:
step 1) adjusting the moisture of grain powder to 20%, weighing 500g of product, processing in a feeding system of superheated steam equipment, then placing in a 30 ℃ oven, and drying until the original moisture content is about 11%;
step 2) 50g of the product obtained in step 1) was taken and stirred with 200mL of sodium acetate buffer solution in a boiling water bath for 30 min. Taking out, cooling to 50 ℃, and adding 0-4mg/50g of lipase;
step 3) heating the temperature of the sample liquid to 55 ℃, adjusting the pH value to 5.0 by using an acetic acid buffer solution, adding 0-2mg/50g of glucose oxidase, and then placing the mixture in a water bath at 55 ℃ for oscillation for 10 hours;
step 4) precipitating and treating the room-temperature sample liquid by using ethanol, and performing precipitation, freeze drying to obtain a modified cereal powder product modified by the complex enzyme;
and 5) uniformly mixing 50g of the grain powder product prepared in the step 4) with 40g of cassava starch, 0-4mg of ascorbyl palmitate, 6g of soybean protein, 3g of salt, 0.5g of composite phosphate and 210g of deionized water to prepare wrapping pulp.
In one embodiment of the present invention, the superheated steam treatment process comprises: steam flow rate is 22.0m 3 And/h, the treatment temperature is 160, 170 and 190 ℃, and the treatment is carried out for 3, 5 and 10 seconds at each corresponding temperature.
In one embodiment of the invention, the concentration of the sodium acetate buffer solution is controlled to be 0.02mol/L for better effect.
In one embodiment of the invention, the ethanol precipitation treatment is performed under 3000r/min centrifugation for 10 min.
In one embodiment of the present invention, the amount of lipase added is 0 to 4mg/50g, preferably 2mg/50 g.
In one embodiment of the present invention, the amount of glucose oxidase added is 0 to 2mg/50g, preferably 1.5mg/50 g.
In one embodiment of the invention, the amount of ascorbyl palmitate added to the coating composition is 0-4mg/50g, preferably 3mg/50 g.
The second purpose of the invention is to provide the special coating pulp for frying prepared by the method.
Has the advantages that:
the special wrapping pulp for multi-component frying based on the superheated steam modification combination technology can effectively improve the wrapping paste rate, the wrapping paste rate of the wrapping pulp provided by the invention can reach 48.39%, and the sensory quality of the product is more stable.
The special multi-component dressing for frying based on the superheated steam modification combination technology can effectively reduce the content of health hazards in the frying process, prolong the using time of frying oil, reduce the content of the hazards by 50 percent and prolong the using time of the frying oil by 52.6 percent.
Detailed Description
The present invention is further illustrated by the following examples, which are intended to be purely exemplary and are not intended to limit the scope of the invention, as various equivalent modifications of the invention will occur to those skilled in the art upon reading the present disclosure and fall within the scope of the appended claims.
Regarding sensory evaluation: the obtained fried food was evaluated for flavor, color, shape, texture and texture, and the evaluation criteria are shown in Table 1.
TABLE 1 organoleptic evaluation criteria of fried foods
And (3) measuring the relative content and the absolute content of acrylamide: reference is made to GB 5009.204-2014.
And (3) determining the relative content and the absolute content of the acid value: reference is made to GB 5009.229-2016.
Determination methods of chewiness, elasticity and hardness: elasticity, hardness and chewiness are tested through a texture analyzer TA-plus, the speed before and after testing is 1mm/s, the speed in the testing is 0.5mm/s, the compression distance is 2mm, the trigger force is 5g, and the retention time is 5 s.
The method for measuring the water content comprises the following steps: the moisture content of the product was determined by a rapid moisture meter.
The method for measuring the oil content comprises the following steps: and (3) measuring the oil content of the product after moisture measurement by an automatic Soxhlet extractor.
Ascorbyl palmitate: purchased in the shop Zhengzhou delicious food ingredient.
Example 1
Compound coating formula one, 50g of flour product prepared by superheated steam in the step 1) and 200mL of sodium acetate buffer solution are stirred in boiling water bath for 30min, taken out and cooled to 50 ℃, and 0-4mg/50g of lipase is added; heating to 55 ℃, adjusting the pH value to 5.0 by using acetic acid buffer solution, adding 0-2mg/50g of glucose oxidase, and then placing in a water bath at 55 ℃ for oscillation for 10 hours. Then mixing the chicken nuggets with 40g of cassava starch, 3mg of ascorbyl palmitate, 6g of soybean protein, 3g of salt, 0.5g of composite phosphate and 210g of deionized water, placing the chicken nuggets in the coating pulp, soaking and sizing, and then removing redundant pulp. Frying the prepared chicken pieces coated with the slurry in palm oil at 180 ℃ until the chicken pieces are golden yellow. The paste wrapping rate of the prepared fried chicken is 48.39%, the moisture content of the outer paste wrapping layer is 23.67%, and the oil content is 19.84%; the moisture content of the internal matrix is 64.68 percent, and the grease content is 6.39 percent. The fried chicken had a hardness of 149.34g, an elasticity of 83.70% and a chewiness of 123.28 g. Sensory scores are shown in table 2. The contents of acrylamide and acid value of the prepared fried chicken are shown in table 3.
TABLE 2 formulation-organoleptic evaluation score sheet
| Flavor (I) and flavor (II) | Color | Shape of | Tissue state | Taste of the product | Total score | |
| Example 1 | 3.9 | 4.5 | 4.0 | 8.4 | 7.7 | 28.5 |
Table 3 formula-hazardous substance content
Example 2
And (2) compounding a paste wrapping formula II, namely putting 50g of flour product which is not subjected to the superheated steam treatment into a 30 ℃ oven, baking to the original water content of about 11%, preparing a product paste wrapping according to the following conditions in the example 1, and wrapping the chicken nuggets with the paste wrapping rate shown in the table. Frying the prepared chicken pieces coated with the slurry in palm oil at 180 ℃ until the chicken pieces are golden yellow. The paste wrapping rate of the prepared fried chicken is 36.92 percent, the moisture content of the external paste wrapping layer is 25.68 percent, and the oil content is 22.43 percent; the water content of the internal matrix is 62.7 percent, and the oil content is 5.98 percent. The fried chicken nuggets had a hardness of 153.6g, an elasticity of 78.02%, and a chewiness of 120.45 g. The sensory scores are shown in Table 4, and the contents of acrylamide and acid value in the prepared fried chicken are shown in Table 5.
TABLE 4 Effect of composite coating formula on sensory score of two-pair fried Chicken pieces
| Flavor (I) and flavor (II) | Color | Shape of | Tissue morphology | Taste of food | Total score |
| 3.4 | 3.0 | 3.2 | 6.0 | 6.3 | 21.9 |
TABLE 5 influence of composite coating formula on harmful substance content of fried chicken
From Table 5, it can be seen that the non-superheated steam-treated flour has a lower gelatinization rate as the main batter component and a higher content of harmful substances than the superheated steam-treated flour product. The reason for this may be that the flour is more fluffy and fragile after being treated by the superheated steam, the protein and the starch are mutually aggregated, and the starch is gelatinized to cause adhesion and expansion, thereby causing the particle size to be reduced and further increasing the wrapping rate.
Example 3
And a third compound coating formula, namely 0 mg, 1mg, 2mg, 3mg and 4mg of lipase are respectively weighed and mixed with 50g of flour products treated by superheated steam, the flour products are prepared according to the subsequent conditions in example 1 to be coated with slurry, chicken nuggets are coated with slurry, and the coating rate is shown in the table. Frying the prepared chicken blocks wrapped with the pulp in palm oil at 180 ℃ until the chicken blocks are golden yellow.
The parameters of the fried chicken are shown in Table 6, the sensory score is shown in Table 7, and the content of acrylamide and acid value detected by the prepared fried chicken is shown in Table 8.
TABLE 6 Effect of Lipase dosage on Fried Chicken piece parameters
TABLE 7 Effect of Lipase dosage on sensory score of Fried Chicken nuggets
| Amount of lipase (mg/50g) | Flavor (I) and flavor (II) | Color | Shape of | Tissue morphology | Taste of the product | Total score |
| 0 | 3.5 | 4.0 | 4.0 | 7.6 | 7.4 | 26.5 |
| 1 | 3.8 | 4.2 | 4.0 | 8.1 | 7.7 | 27.8 |
| 2 | 3.9 | 4.5 | 4.0 | 8.4 | 7.7 | 28.5 |
| 3 | 3.0 | 3.9 | 4.1 | 8.0 | 7.0 | 26.0 |
| 4 | 3.1 | 3.9 | 3.9 | 7.7 | 7.0 | 25.6 |
TABLE 8 Effect of lipase dosage on harmful substance content of fried Chicken
As can be seen from tables 6 to 8, the addition of lipase increased the batter rate, probably because lipase could hydrolyze the fat in flour to diglycerides, monoglycerides, glycerol and fatty acids, while diglycerides and monoglycerides are very important emulsifiers in flour and could form complexes with lipids and proteins in dough, thereby significantly improving the batter properties by increasing the water absorption rate and the like and giving the fried products better organoleptic properties. However, as the use amount of lipase is increased, the harmful substances generated by the product are increased, and the quality is reduced, so that 2mg/50g of lipase is selected.
Example 4
And a fourth compound pulp wrapping formula, namely 0 mg, 0.5mg, 1mg, 1.5mg and 2mg of glucose oxidase are respectively weighed and mixed with 50g of flour products treated by superheated steam, the flour product pulp wrapping is prepared according to the subsequent conditions in example 1, chicken nuggets are wrapped with pulp, and the paste wrapping rate is shown in the table. Frying the prepared chicken pieces coated with the slurry in palm oil at 180 ℃ until the chicken pieces are golden yellow. The parameters of the fried chicken are shown in Table 9, the sensory scores are shown in Table 10, and the content of acrylamide and acid value of the prepared fried chicken is shown in Table 11.
TABLE 9 Effect of glucose oxidase dosage on Fried Chicken parameters
TABLE 10 Effect of glucose oxidase dosage on Fried Chicken sensory score
| Dosage of glucose oxidase (mg/50g) | Flavor (I) and flavor (II) | Color | Shape of | Tissue morphology | Taste of the product | Total score |
| 0 | 3.7 | 3.9 | 3.4 | 7.3 | 6.9 | 25.2 |
| 0.5 | 3.7 | 4.0 | 3.6 | 7.9 | 7.0 | 26.2 |
| 1 | 3.9 | 4.4 | 3.7 | 8.0 | 7.5 | 28.2 |
| 1.5 | 3.9 | 4.5 | 4.0 | 8.4 | 7.7 | 28.5 |
| 2 | 4.0 | 4.0 | 3.6 | 7.5 | 7.7 | 26.8 |
TABLE 11 influence of the amount of glucose oxidase used on the score of the harmful substance content in fried chicken
The glucose oxidase enhances the strength of the paste network, thereby blocking the migration of harmful substances from a portion of the frying oil to the fried chicken mass during frying and improving the texture of the fried food. However, the viscosity of the paste is reduced by too large addition amount of the glucose oxidase, so that the paste falls off. As is clear from tables 9 to 11, 1.5mg/50g of glucose oxidase was the most effective in improving the quality of chicken nuggets.
Example 5
The antioxidant effect of ascorbyl palmitate can reduce the content of health hazards, so that the research on the influence of the content of ascorbic acid on the generation amount of harmful substances as a coating component is needed.
And a fifth compound coating formula, 0 mg, 1mg, 2mg, 3mg and 4mg of ascorbyl palmitate are respectively weighed and mixed with 50g of flour product treated by superheated steam, the flour product coating is prepared according to the subsequent conditions in example 1, chicken nuggets are coated with the coating, and the coating rate is shown in the table. Frying the prepared chicken pieces coated with the slurry in palm oil at 180 ℃ until the chicken pieces are golden yellow.
The parameters of the fried chicken are shown in Table 12, the sensory score is shown in Table 13, and the content of acrylamide and acid value of the prepared fried chicken is shown in Table 14.
TABLE 12 Effect of ascorbyl palmitate usage on parameters of fried chicken nuggets
TABLE 13 Effect of ascorbyl palmitate usage on sensory score of Fried Chicken nuggets
TABLE 14 Effect of amount of ascorbyl palmitate on the harmful substances in the frying of Chicken nuggets
Comparative example 1
And (2) placing the flour product which is not subjected to the superheated steam treatment into a 30 ℃ oven, drying until the original water content is about 11%, mixing with 40g of cassava starch, 6g of soybean protein, 3g of salt and 210g of deionized water, placing the chicken nuggets into the coating pulp, soaking and sizing, and then removing the redundant pulp. Frying the prepared chicken pieces coated with the slurry in palm oil at 180 ℃ until the chicken pieces are golden yellow. The paste wrapping rate of the prepared fried chicken is 29.42%, the moisture content of the external paste wrapping layer is 18.02%, and the oil content is 24.97%; the moisture content of the internal matrix is 58.01 percent, and the grease content is 10.08 percent. The fried chicken had a hardness of 159.77g, an elasticity of 77.25% and a chewiness of 126.35 g. Sensory scores are shown in table 15. The contents of acrylamide and acid value of the prepared fried chicken are shown in a table 16.
TABLE 15 sensory evaluation of fried Chicken pieces of comparative example 1
| Flavor (I) and flavor (II) | Color | Shape of | Tissue morphology | Taste of the product | Total score | |
| Comparative example 1 | 3.4 | 3.5 | 3.8 | 7.0 | 6.3 | 24.0 |
Table 16 content of harmful substances in fried chicken compared with example 1
Comparative example 2
Introducing 50g of flour sample into a steam flow of 22.0m 3 The superheated steam system is used for processing at 160 ℃, 170 and 190 ℃ for 3, 5 and 10 seconds at each corresponding temperature. Then, the prepared flour product is directly mixed with 40g of cassava starch, 3mg of ascorbyl palmitate, 6g of soybean protein, 3g of salt, 0.5g of composite phosphate and 210g of deionized water for preparation, chicken nuggets are placed in wrapping pulp for soaking and sizing, and then redundant pulp is removed. Frying the prepared chicken pieces coated with the slurry in palm oil at 180 ℃ until the chicken pieces are golden yellow. The paste wrapping rate of the prepared fried chicken is 30.67 percent, the moisture content of an external paste wrapping layer is 19.33 percent, and the oil content is 24.19 percent; the moisture content of the internal matrix is 61.31 percent, and the grease content is 25.73 percent. The fried chicken had a hardness of 155.64g, an elasticity of 79.45% and a chewiness of 130.50 g. Sensory scores are shown in table 17. The contents of acrylamide and acid value of the prepared fried chicken are shown in table 18.
TABLE 17 sensory evaluation of fried Chicken pieces of comparative example 1
| Flavor (I) and flavor (II) | Color | Shape of | Tissue morphology | Taste of the product | Total score | |
| Comparative example 1 | 3.7 | 3.5 | 3.5 | 7.3 | 6.4 | 24.4 |
Table 18 comparative example 1 harmful substance content in fried chicken
Although the present invention has been described with reference to the preferred embodiments, it should be understood that various changes and modifications can be made therein by those skilled in the art without departing from the spirit and scope of the invention as defined in the appended claims.
Claims (10)
1. The preparation method of the special coating pulp for frying based on superheated steam and complex enzyme modification is characterized in that after the superheated steam treatment is carried out on grain powder, lipase and glucose oxidase are jointly used for catalytic treatment, and starch compounding is carried out on freeze-dried modified grain powder products after enzyme treatment to obtain the special coating pulp.
2. The method of claim 1, characterized by the specific steps of:
step 1), taking grain powder to perform superheated steam treatment;
step 2) boiling 50g of the product prepared in the step 1), cooling to 40-55 ℃, adding lipase according to the proportion of 0-4mg/50g, and reacting for 1-4 hours;
step 3) keeping the temperature at 45-60 ℃, adjusting the pH value to 4.0-6.0, adding glucose oxidase according to the proportion of 0-2mg/50g, and reacting for 1-10 h;
step 4) precipitating the product obtained in the step 3) by using ethanol, and performing precipitation, freeze drying to obtain modified grain powder modified by the compound enzyme;
and 5) compounding the modified cereal powder prepared in the step 4) with starch, adding ascorbyl palmitate according to the proportion of 0-4mg/50g, and uniformly mixing with deionized water to prepare wrapping pulp.
3. The method of claim 2, characterized by the specific steps of:
step 1) adjusting the moisture of grain powder to 20%, weighing 500g, processing in a feeding system of superheated steam equipment, then placing in a 30 ℃ oven, and drying until the original moisture content is about 11%;
step 2) taking 50g of the product prepared in the step 1) and 200mL of sodium acetate buffer solution, continuously stirring for 30min in a boiling water bath, taking out, cooling to 50 ℃, and adding 0-4mg/50g of lipase;
step 3) heating the product prepared in the step 2) to 55 ℃, adjusting the pH value to 5.0 by using an acetic acid buffer solution, adding 0-2mg/50g of glucose oxidase, and then placing the mixture in a water bath at 55 ℃ for oscillation for 10 hours;
step 4) using ethanol to precipitate the product obtained in the step 3), and performing precipitation, freeze drying to obtain a modified flour product modified by the compound enzyme;
and 5) uniformly mixing 50g of the flour product prepared in the step 4) with 40g of cassava starch, 0-4mg of ascorbyl palmitate, 6g of soybean protein, 3g of salt, 0.5g of composite phosphate and 210g of deionized water to prepare the coating pulp.
4. The method according to any one of claims 1 to 3, wherein the superheated steam treatment step is a process comprising: steam flow rate is 22.0m 3 And/h, the treatment temperature is 160, 170 and 190 ℃, and the treatment is carried out for 3, 5 and 10 seconds at each corresponding temperature.
5. The method according to claim 4, wherein the sodium acetate buffer solution has a concentration of 0.02 mol/L.
6. The method of claim 4, wherein the ethanol precipitation treatment conditions are 3000r/min centrifugation for 10 min.
7. The method according to any one of claims 1 to 7, wherein the lipase is added in an amount of 0 to 4mg/50 g; the addition amount of the glucose oxidase is 0-2mg/50 g; the addition amount of ascorbyl palmitate in the pulp-wrapping component is 0-4mg/50 g.
8. The method of claim 7, wherein the lipase is added in an amount of 2mg/50 g; the addition amount of the glucose oxidase is 1.5mg/50 g; the content of ascorbyl palmitate in the pulp wrapping component is 3mg/50 g.
9. A coating slip prepared by the method of any one of claims 1 to 8, characterised in that it is prepared by the method of:
step 1), taking grain powder to perform superheated steam treatment;
step 2) boiling 50g of the product prepared in the step 1), cooling to 40-55 ℃, adding lipase according to the proportion of 0-4mg/50g, and reacting for 1-4 hours;
step 3) keeping the temperature at 45-60 ℃, adjusting the pH value to 4.0-6.0, adding glucose oxidase according to the proportion of 0-2mg/50g, and reacting for 1-10 h;
step 4) precipitating the product prepared in the step 3) by using ethanol, and performing precipitation, freeze drying to obtain modified cereal powder modified by the compound enzyme;
and 5) compounding the modified cereal powder prepared in the step 4) with starch, adding ascorbyl palmitate according to the proportion of 0-4mg/50g, and uniformly mixing with deionized water to prepare wrapping pulp.
10. Use of the coating slip of claim 9 in the preparation of a fried product.
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