CN118235851A - Powder coating additive, powder coating and fried food - Google Patents

Powder coating additive, powder coating and fried food Download PDF

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Publication number
CN118235851A
CN118235851A CN202211660554.5A CN202211660554A CN118235851A CN 118235851 A CN118235851 A CN 118235851A CN 202211660554 A CN202211660554 A CN 202211660554A CN 118235851 A CN118235851 A CN 118235851A
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Prior art keywords
weight
parts
starch
flour
fried
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魏玲玲
牛付欢
梁俊梅
徐振波
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Wilmar Shanghai Biotechnology Research and Development Center Co Ltd
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Wilmar Shanghai Biotechnology Research and Development Center Co Ltd
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Priority to CN202211660554.5A priority Critical patent/CN118235851A/en
Publication of CN118235851A publication Critical patent/CN118235851A/en
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    • 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
    • A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
    • A23L11/05—Mashed or comminuted pulses or legumes; Products made therefrom
    • 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
    • A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
    • A23L11/05—Mashed or comminuted pulses or legumes; Products made therefrom
    • A23L11/07—Soya beans, e.g. oil-extracted soya bean flakes
    • 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
    • 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
    • A23L19/105—Sweet 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
    • 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
    • A23L19/15—Unshaped dry products, e.g. powders, flakes, granules or agglomerates
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/03—Organic compounds
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • 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

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  • Life Sciences & Earth Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Agronomy & Crop Science (AREA)
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Abstract

The invention provides a powder coating additive, powder coating and fried food thereof. The powder coating additive comprises ethylcyclopentenolone and sunflower seed meal ethanol extract, wherein the weight ratio of the sunflower seed meal ethanol extract to the ethylcyclopentenolone is 59-599:1. the wrapper comprising a wrapper additive comprising a total of 0.1 to 1.2 parts by weight of ethylcyclopentenolone and sunflower seed meal ethanol extract per 100 parts by weight of flour and starch. The wrapping powder is used for preparing fried chicken, can improve crispness of the fried chicken, make the surface color of the fried chicken more uniform, and can reduce greasy taste of the fried chicken.

Description

Powder coating additive, powder coating and fried food
Technical Field
The invention relates to the field of frying, in particular to a fried food wrapping powder.
Background
Frying is an important traditional food processing and drying process, which gives food special flavor and porous crisp taste, and is deeply favored by consumers. Such as fried chicken wings, fried chicken cutlets, and the like. The frying process is a process in which both heat and mass transfer occur, resulting in significant microstructural changes to the surface and interior of the food product. During frying, the food loses moisture and absorbs grease, so that the food becomes crisp, and the appetite of people is increased. Crispness is therefore one of the important indicators for evaluating the quality of fried foods and is therefore also a focus of research by those skilled in the art.
At present, a lot of researches on improving the crispness of fried foods are mainly carried out by a new process or new equipment, such as a patent CN 112772859A, through the steps of S1-S7, wherein the steps comprise acid discharge for 12 hours under a sprayed sodium alginate solution, powder wrapping after slurry coating, twice medium-low temperature frying, and the chicken cutlet produced by a high-temperature electric baking mode is crisp and tasty in taste and fresh, tender and juicy in meat. The patent CN 101664200A firstly cuts chicken into small pieces, then the small pieces are pickled, ground, coated with paste, coated with powder, fried, frozen, and made into the microwave barbecue fried chicken by the processes of microwave and the like, so that the fried chicken can form a crisp shell. The patent CN 112841553A adds the fermented sesame protein isolate and chitosan to prepare an edible colloid coating for frying the chicken wings, then assisted by a microwave heating process, and then the chicken wings and salted egg yolk are put into a pot to be stir-fried, so that the chicken wings are crisp in taste, and the content of acrylamide can be reduced. The patent CN 104187807B can produce Japanese-style sweet potato fried chicken by adding mashed sweet potato while rotating in the tumbling process, so that the fried chicken is burnt, fragrant and crisp on the outer layer. The above patents all change or add to the process, or enable new equipment to improve the fried chicken texture. However, the process steps involved in the above patent are complicated, the method is complex, the conditions are severe, and the requirements on equipment are high.
Thus, there is an urgent need to develop a convenient and inexpensive method for improving the crispness and reducing the greasy feel of fried foods.
Ethylcyclopentenolone is a fragrant substance, has caramel aroma and sweet aroma similar to licorice, and is mainly used for playing a role in flavoring in caramel, nuts, maples, tobacco, various beverages, candies and essence spices (Li Xianjun, yang Lili. Synthesis of food additive 3-alkyl-2-cyclopenten-2-ol-1-one [ J ]. Fine petrochemical, 1989 (4): 3.). There are also related studies reporting the application of ethylcyclopentenolone to pasta (patent CN 104187807B), but it also plays a role of essence; and the flour product is not capable of enhancing the crispness and reducing the greasy feel of the fried food.
Sunflower seeds are one of eight kinds of oil in China, are also an important oil source for China, sunflower seed meal is a byproduct of sunflower seed oil extraction, and is mostly used as animal feed or used as fertilizer, and the added value is low. The sunflower seed meal contains rich polyphenols and has strong antioxidant capacity, and related researches show that the ethanol extract has strong antioxidant activity (Zhao Ping, wang Ya, zhang Zhi, and the like. The research on the antioxidant activity of the ethanol extract of the sunflower seed meal [ J ]. Food science, 2007,028 (010): 219-222.) but does not disclose that the sunflower seed meal can be used for wrapping powder and generating the effects of improving the crispness of fried foods and reducing the greasy feeling.
Disclosure of Invention
In order to overcome at least one defect, the fried food crisp is improved by adding the ethylcyclopentenolone and the sunflower seed meal ethanol extract in the wrapping powder, so that the surface color of the fried food is more uniform, and the greasy taste of the fried food can be reduced.
In one aspect, the invention provides a powder coating additive which comprises ethylcyclopentenolone and sunflower seed meal ethanol extract, wherein the weight ratio of the sunflower seed meal ethanol extract to ethylcyclopentenolone is 59-599:1, a step of; preferably, the weight ratio of the sunflower seed meal ethanol extract to the ethylcyclopentenolone is 100-550:1.
In another aspect, the present invention also provides a wrapper comprising flour and starch, comprising 0.1 to 1.2 parts by weight of ethylcyclopentenolone and sunflower seed meal ethanol extract in total, per 100 parts by weight of flour and starch, the weight ratio of sunflower seed meal ethanol extract and ethylcyclopentenolone being 59 to 599:1, a step of; preferably, the total addition amount of the ethylcyclopentenolone and the sunflower seed meal ethanol extract is 0.3-1.0 weight parts, and the weight ratio of the sunflower seed meal ethanol extract to the ethylcyclopentenolone is 100-550:1.
In one or more embodiments, the flour includes one or more of wheat flour, corn flour, buckwheat flour, soybean flour, sorghum flour, millet flour, potato flour, sweet potato flour, pea flour, mung bean flour, red bean flour.
In one or more specific embodiments, the starch comprises one or more of corn starch, wheat starch, sweet potato starch, tapioca starch, yam starch, taro starch, mung bean starch, pea starch, water chestnut starch, lotus root starch, water chestnut starch, and kudzuvine root starch.
In one or more embodiments, the wrapper further comprises one or more of a leavening agent, a pigment, a flavoring, an essence, a filler, and a flavoring agent.
In one or more embodiments, the leavening agent is one or more of sodium bicarbonate, disodium dihydrogen pyrophosphate; preferably, the pigment is beta-carotene; preferably, the flavoring comprises one or more of edible salt, spice and sodium glutamate; preferably, the filler is maltodextrin.
In one or more embodiments, the wrapper meets one or more of the following conditions per 100 parts by weight of flour and starch:
(1) The addition amount of the leavening agent is 0.5-4 parts by weight; preferably, 1 to 3 parts by weight of sodium bicarbonate is added; preferably adding 0.5-2 parts by weight of disodium dihydrogen pyrophosphate;
(2) The addition amount of pigment is 0.5-2 weight parts; preferably, 0.8 to 1.5 parts by weight of beta-carotene is added;
(3) The addition amount of the flavoring is 3.5-7.5 weight parts; preferably, 0.5 to 1.5 parts by weight of edible salt, 0.5 to 1.5 parts by weight of spice and 1.5 to 2.5 parts by weight of sodium glutamate are added.
(4) The addition amount of the filler is 0.1-1.0 parts by weight; preferably, 0.2 to 0.8 parts by weight of maltodextrin is added;
(5) The flour is added in an amount of 40-90 parts by weight;
(6) The starch is added in an amount of 10-60 parts by weight.
The invention also provides a fried food which is characterized by being prepared by using the flour coating or the flour coating additive according to any embodiment of the invention.
In one or more embodiments, the fried food is preferably a fried chicken, including one or more of a fried chicken wing, a fried chicken leg, a fried chicken breast, a fried chicken bar, a fried chicken nugget; preferably fried chicken wings or fried chicken cutlets.
Finally, the present invention also provides a method of enhancing crispness, color uniformity, and reducing the greasy feel of a fried food by preparing a fried food product using the breading or breading additive of any of the embodiments of the invention.
The grease composition has the beneficial effects that:
According to the invention, the ethyl cyclopentenolone and the sunflower seed meal ethanol extract are added into the wrapping powder, so that the ethyl cyclopentenolone and the sunflower seed meal ethanol extract play a synergistic effect, the crispness and the surface color of the fried food are obviously improved to be uniform, and the greasy taste of the fried food is reduced.
Detailed Description
It is understood that within the scope of the present invention, the above-described technical features of the present invention and technical features specifically described below (e.g., in the examples) may be combined with each other to constitute a preferred technical solution.
The invention surprisingly discovers that the crisp degree of the fried food can be improved and the color uniformity and the greasy feeling of the fried food can be improved by improving the formula of the wrapping powder and adding a certain amount of ethylcyclopentenolone and sunflower seed meal ethanol extract into the wrapping powder.
Thus, the present application provides a breading additive comprising a proportion of ethylcyclopentenolone and sunflower seed meal ethanol extract, a breading comprising the breading additive and a fried food product, such as a fried chicken wing or a fried chicken chop, using the breading.
Powder coating additive
The powder coating additive suitable for the invention comprises ethyl cyclopentenolone and sunflower seed meal ethanol extract, wherein the weight ratio of the sunflower seed meal ethanol extract to the ethyl cyclopentenolone is 59-599:1, a step of; preferably, the weight ratio of the sunflower seed meal ethanol extract to the ethylcyclopentenolone is 100: 1. 150: 1. 200: 1. 250: 1. 300: 1. 350: 1. 400:1. 450: 1. 500:1 or 550:1, a step of; most preferably, the weight ratio of the sunflower seed meal ethanol extract to the ethylcyclopentenolone is 200: 1. 250: 1. 300: 1. 350:1 or 400:1.
The sunflower seed ethanol extract is obtained by ethanol extraction of sunflower seed meal. Extraction methods include, but are not limited to, heat refluxing, leaching, soaking, stirring, etc.; preferably, ultrasound or microwaves may be employed to assist in extraction. Preferably, ultrasound assistance is employed. Preferably, the extract may be concentrated by any method, such as vacuum concentration, rotary evaporation, air flow evaporation, natural wind dry method, vacuum distillation, etc.
In one or more specific embodiments, the method for extracting the sunflower seed ethanol extract comprises the following steps: pulverizing sunflower seed meal with pulverizer, and sieving with 40 mesh sieve. Sunflower seed meal powder was placed in an abrasive round bottom flask according to 1:9, adding ethanol solution into the mixture according to the feed liquid ratio, and extracting at 40 ℃ for 30min under the reflux condition of ultrasonic waves (power 100 percent); decompressing and treating the leaching liquor by using a Brinell suction filter; combining the leaching solutions, concentrating under reduced pressure (40 ℃) by a rotary evaporator until no ethanol smell exists, and recovering ethanol; centrifuging 10000r/min for 10min after refrigerating at 4deg.C for 6 hr, collecting supernatant, eluting the precipitate with small amount of distilled water again, centrifuging (10 min), and mixing the supernatants. Drying the extractive solution in vacuum oven (50deg.C) to obtain sunflower seed cake ethanol extract powder.
The wrapper additive of the present invention may also comprise conventional wrapper additive components including one or more of leavening agents, pigments, flavourings, fragrances, fillers, flavourings.
Wrapping powder
A wrapper suitable for use in the present invention comprises ethylcyclopentenolone and sunflower seed meal ethanol extract, flour, starch, said wrapper comprising a total of 0.1-1.2 parts by weight ethylcyclopentenolone and sunflower seed meal ethanol extract per 100 parts by weight flour and starch, the weight ratio of sunflower seed meal ethanol extract and ethylcyclopentenolone being 59-599:1, a step of; preferably, the addition amount of the ethylcyclopentenolone and the sunflower seed meal ethanol extract is 0.3, 0.5, 0.8 or 1.0 weight parts, and the weight ratio of the sunflower seed meal ethanol extract to the ethylcyclopentenolone is 100: 1. 150: 1. 200: 1. 250: 1. 300: 1. 350: 1. 400:1. 450: 1. 500:1 or 550:1, a step of; most preferably, the addition amount of the ethylcyclopentenolone and the sunflower seed meal ethanol extract is 0.5-1.0 weight parts, and the weight ratio of the sunflower seed meal ethanol extract to the ethylcyclopentenolone is 200-400:1.
The wrapping powder contains flour, including one or more of wheat flour, corn flour, buckwheat flour, soybean flour, sorghum flour, millet flour, potato flour, sweet potato flour, pea flour, mung bean flour and red bean flour, preferably one or more of wheat flour, corn flour and buckwheat flour; the amount of the flour added is 40 to 90 parts by weight per 100 parts by weight of the flour and the starch, preferably 40 to 80 parts by weight or 50 to 90 parts by weight, more preferably 50 to 80 parts by weight.
The wrapping powder contains starch, including one or more of corn starch, wheat starch, sweet potato starch, tapioca starch, yam starch, taro starch, mung bean starch, pea starch, water chestnut starch, lotus root starch, water chestnut starch and kudzuvine root starch, preferably one or more of corn starch, wheat starch, sweet potato starch, tapioca starch and pea starch. The starch is added in an amount of 10 to 60 parts by weight, preferably 20 to 60 parts by weight or 10 to 50 parts by weight, more preferably 30 to 40 parts by weight per 100 parts by weight of flour and starch.
The wrapping powder of the invention can also comprise one or more of leavening agents, pigments, seasonings, essence, filling agents and flavoring agents.
The leavening agent comprises one or more of sodium bicarbonate, baking powder, ammonium bicarbonate, yeast and disodium dihydrogen pyrophosphate, and the addition amount of the leavening agent is 0.5-4 parts by weight based on every 100 parts by weight of flour and starch; preferably, 1 to 3 parts by weight of sodium bicarbonate is added; preferably, 0.5 to 2 parts by weight of disodium dihydrogen pyrophosphate is added.
The pigment comprises one or more of beta-carotene, capsanthin, betalain, monascus red, cochineal carmine, sorghum red, sodium copper chlorophyllin, turmeric, gardenia yellow, carotene, phycocyanin, cocoa pigment and caramel pigment, and the addition amount of the pigment is 0.5-2 parts by weight based on every 100 parts by weight of flour and starch; preferably, 0.8 to 1.5 parts by weight of beta-carotene is added.
The flavoring comprises one or more of edible salt, spice, sodium glutamate and white sugar, and the addition amount of the flavoring is 3.5-7.5 parts by weight based on every 100 parts by weight of flour and starch; preferably, 0.5 to 1.5 parts by weight of edible salt, 0.5 to 1.5 parts by weight of spice and 1.5 to 2.5 parts by weight of sodium glutamate are added.
The filler comprises one or more of maltodextrin and resistant dextrin, and the addition amount of the filler is 0.1-1.0 weight parts based on 100 weight parts of flour and starch; preferably, 0.2 to 0.8 parts by weight of maltodextrin is added.
Fried food
The fried food obtained by the invention can be any fried food needing to be wrapped with flour, such as fried meat, including one or more of fried chicken, fried duck, fried fish and fried pork; preferably fried chicken; further preferred are fried chicken wings and fried chicken cutlets.
The fried chicken is prepared using any of the breading additives of any of the examples or the breading of any of the examples. The using method can adopt a method conventional in the field, and comprises the steps of putting the fried chicken into the flour to finish flour wrapping, preparing the flour into slurry, and carrying out slurry coating treatment on the fried chicken.
The fried chicken comprises one or more of fried chicken wings, fried chicken legs, fried chicken breasts, fried chicken cutlets and fried chicken nuggets.
In a preferred embodiment, the cured chicken wings are placed in fried chicken wing powder and pressed for a first time to be breaded, and excess powder is shaken out. Taking out, immersing in clear water, washing with water, taking out, shaking to remove excessive water, putting into fried chicken powder again, pressing, and shaking off excessive powder for the second time.
In a preferred embodiment, the chicken cutlet is thawed, fried chicken cutlet slurry is prepared according to a certain proportion of wrapping powder and water, the chicken cutlet is placed in the slurry for a moment, and then the slurry draining water is fished out, so that the surface of the chicken wings is coated with a uniform layer of slurry.
The invention will be further illustrated by means of specific examples. It should be understood that these examples are illustrative only and are not intended to limit the scope of the invention. The methods and reagents used in the examples are, unless otherwise indicated, conventional in the art.
The raw material sources are as follows:
Corn oil, soybean oil, sunflower seed oil: shanghai Jiali food Co., ltd;
high oleic sunflower seed oil, palm oil: jia Li Te oil (Shanghai Co., ltd.);
tert-butylhydroquinone (TBHQ), vitamin E: KEMIN corporation in the united states;
Rosemary extract: company Kalsec, U.S.;
Ethylcyclopentenolone: alatine
The chicken wings, chicken cutlet, marinade and the like are all commercially available
Sunflower seed meal: yihaijiali medicine for invigorating sea
Sunflower seed meal ethanol extract: preparation methods reference Zhao Ping, wang Ya, zhang Zhi, etc. research on antioxidant activity of sunflower seed meal ethanol extract [ J ]. Food science, 2007,028 (010): 219-222, specific methods: pulverizing sunflower seed meal with pulverizer, and sieving with 40 mesh sieve. Sunflower seed meal powder was placed in an abrasive round bottom flask according to 1:9, adding ethanol solution into the mixture according to the feed liquid ratio, and extracting at 40 ℃ for 30min under the reflux condition of ultrasonic waves (power 100 percent); decompressing and treating the leaching liquor by using a Brinell suction filter; combining the leaching solutions, concentrating under reduced pressure (40 ℃) by a rotary evaporator until no ethanol smell exists, and recovering ethanol; centrifuging 10000r/min for 10min after refrigerating at 4deg.C for 6 hr, collecting supernatant, eluting the precipitate with small amount of distilled water again, centrifuging (10 min), and mixing the supernatants. Drying the extractive solution in vacuum oven (50deg.C) to obtain sunflower seed cake ethanol extract powder.
Wheat flour: commercially available
Corn flour: commercially available
Edible salt: commercially available
Sodium bicarbonate: commercially available
Sodium glutamate: commercially available
Chlorogenic acid: alatine
Corn starch: commercially available
Rapeseed meal: yihaijiali medicine for invigorating sea
Ethanol extract of rapeseed meal: preparation methods reference Zhao Ping, wang Ya, zhang Zhi, etc. research on antioxidant activity of sunflower seed meal ethanol extract [ J ]. Food science, 2007,028 (010): 219-222, specific methods: the rapeseed meal is crushed by a crusher and is sieved by a 40-mesh sieve. Rapeseed meal was placed in an abrasion round bottom flask according to 1:9, adding ethanol solution into the mixture according to the feed liquid ratio, and extracting at 40 ℃ for 30min under the reflux condition of ultrasonic waves (power 100 percent); decompressing and treating the leaching liquor by using a Brinell suction filter; combining the leaching solutions, concentrating under reduced pressure (40 ℃) by a rotary evaporator until no ethanol smell exists, and recovering ethanol; centrifuging 10000r/min for 10min after refrigerating at 4deg.C for 6 hr, collecting supernatant, eluting the precipitate with small amount of distilled water again, centrifuging (10 min), and mixing the supernatants. And (3) drying the extract in a vacuum drying oven (50 ℃) to obtain rapeseed dreg ethanol extract powder.
Methyl cyclopentenone alcohol: alatine
Beta-carotene: jiabiyu biotechnology (Wuhan) Co., ltd
Maltodextrin: henan Wanbang industries Co., ltd
Potato starch: commercially available
Disodium dihydrogen pyrophosphate: commercially available
Pickling: yihai Xijie food Co., ltd
Spice: consists of 30% of ginger powder, 20% of garlic powder, 10% of white pepper powder, 10% of chilli powder, 10% of pricklyash powder, 10% of star anise powder and 10% of cinnamon powder.
Ginger powder, garlic powder, white pepper powder, chilli powder, pricklyash powder, star anise powder and cinnamon powder: commercial equipment
EF-82 type electric frying pan: incate (Guangzhou) restaurant equipment limited;
FD53 oven: binDer Binget, germany;
CR400 hand-held color difference meter: kenica Meida Co., ltd
The detection method comprises the following steps:
And (3) color difference detection: and measuring the brightness L, the red value a and the blue value b of 4 different parts on the surface of the chicken wings/chicken cutlet by using a handheld color difference meter, and calculating the standard deviation delta L, the standard deviation delta a and the standard deviation delta b of the yellow value of the chicken wings.
Crisp and greasy sense detection: randomly selecting 20 people to score the crispness and the greasy feeling of the chicken wings/chicken cutlets, wherein each full score is 10. For crispness, a higher score represents a better product, a more crisp; for a greasy feel, a lower score represents a lower greasy feel. Scoring criteria are shown in table 1.
Table 1 scoring criteria
Examples 1 to 10, comparative examples 1 to 13:
Fried American chicken wing
Chicken wing wrapping powder configuration: chicken wing powder was prepared according to the formulation in tables 2-5 and the raw materials were mixed well for use.
Oil sample: 3kg of oil sample (containing 1.5kg of corn oil, 1kg of sunflower seed oil and 0.5kg of high oleic rapeseed oil) was added with 200ppmTBHQ.
Pretreatment of chicken wings: thawing chicken wings according to the following steps: pickling: water=22:1:3 (weight ratio), and then the chicken wings are preserved, and are refrigerated for 12 hours at 4 ℃.
Chicken wing wrapping powder: and (3) putting the pickled chicken wings into fried chicken wing powder, pressing for 3s to carry out primary powder wrapping, and shaking out excessive powder. Taking out, immersing in clear water, washing with water for 5s, taking out, shaking off excessive water, putting into fried chicken powder again, pressing for 3s, shaking off excessive powder, and carrying out secondary powder wrapping.
Frying conditions: the temperature is 170 ℃, the material ratio is 1:20, and the time is 7min. And after frying, taking out, controlling the oil, and cooling to room temperature.
Table 6 shows the crispness, uniform color and greasy feel of the fried chicken wings of examples 1-10 and comparative examples 1-13. As can be seen from the comparison of examples 1 to 10 and comparative examples 1 to 7 in the table, 0.1 to 1.2 parts by weight (based on 100 parts by weight of the total weight of flour and starch) of ethanol extract of sunflower seed meal and ethylcyclopentolone were added to the powder mainly comprising flour and starch, and when the ratio was 59 to 599, the crispness and the uniform color and luster of the fried chicken wings could be improved, and the greasy taste of the fried chicken wings could be reduced. The crispness and color uniformity of the fried chicken wings could not be improved without the addition of a flour-coating additive or with a lower additive content (< 0.1 parts by weight) or higher content (> 1.2 parts by weight), and the greasy mouthfeel of the fried chicken wings could not be reduced as in comparative example 1, comparative examples 4-5; in addition, although the content of the wrapper additive is between 0.1 and 1.2 parts by weight, the crispness and the color uniformity of the fried chicken wings cannot be improved even when the sunflower seed meal ethanol extract/ethylcyclopentulonone ratio is low (sunflower seed meal ethanol extract/ethylcyclopentulonone < 59) or high (sunflower seed meal ethanol extract/ethylcyclopentulonone > 599) or when the sunflower seed meal ethanol extract or ethylcyclopentulonone is added alone, and the greasy taste of the fried chicken wings is reduced as in comparative examples 2 to 3 and comparative examples 6 to 7. In addition, the addition of sunflower seed meal alone or chlorogenic acid alone does not achieve good results, as in comparative examples 8-9; chlorogenic acid and ethylcyclopentenolone or sunflower seed meal and ethylcyclopentenolone are added in a total amount of 0.1-1.2 parts by weight and in a ratio of 59-599, but good effects such as comparative examples 10-11 are not achieved. In addition, the rapeseed meal ethanol extract and ethylcyclopentenolone were added in a total amount of 0.1-1.2 parts by weight and in a ratio of 59-599, but good effects were not obtained, as in comparative example 12. Furthermore, the sunflower seed meal ethanol extract and methyl cyclopentenolone were added in a total amount of 0.1 to 1.2 parts by weight, and both were in a ratio of 59 to 599, but good effects were not obtained as in comparative example 13.
Examples 11 to 20, comparative examples 14 to 26:
Fried chicken cutlet
Preparing fried chicken steak powder: the fried chicken powder is prepared according to the formula shown in tables 7-10, and the raw materials are uniformly mixed for standby.
Oil sample: 3kg of oil sample (containing 1.5kg of palm oil, 0.5kg of soybean oil, 0.5kg of high oleic sunflower seed oil, 0.5kg of rapeseed oil) was added with 30ppm of rosemary extract.
Chicken cutlet hanging pulp: thawing chicken cutlets, and frying chicken powder according to the following steps: water = 1:1.2 (weight ratio) the fried chicken steak slurry was prepared, and the chicken steak was placed in the slurry for 10s and then the slurry water was fished out. The chicken wing surface is coated with a layer of uniform slurry.
Frying conditions: temperature 170 ℃, material ratio: 1:30, time 6min. And after frying, taking out, controlling the oil, and cooling to room temperature.
Table 11 shows the crispness, the uniform surface color and the greasy mouthfeel of the fried chicken cutlets of examples 11-20 and comparative examples 14-26. As can be seen from the comparison of examples 11 to 20 and comparative examples 14 to 20 in the table, when 0.1 to 1.2 parts by weight (based on 100 parts by weight of the total weight of flour and starch) of a powder coating additive is added to the powder material mainly comprising flour and starch, and the ratio of sunflower seed meal ethanol extract/ethylcyclopentenol ketone is 59 to 599, the crispness and uniform color of the fried chicken cutlet can be improved, and the oily taste of the fried chicken cutlet can be reduced. But without the addition of the flour-coating additive or with a lower content (< 0.1 parts by weight) or higher content (> 1.2 parts by weight) the crispness and color uniformity of the fried chicken cutlet could not be improved, and the oily mouthfeel of the fried chicken cutlet could not be reduced, as in comparative example 14, comparative examples 17-18; in addition, although the content of the wrapper additive was 0.1 to 1.2 parts by weight, the crispness and the color uniformity of the fried chicken cutlet could not be improved even when the ratio of sunflower seed meal ethanol extract/ethylcyclopentenolone was low (sunflower seed meal ethanol extract/ethylcyclopentenolone < 59) or high (sunflower seed meal ethanol extract/ethylcyclopentenolone > 599) or when sunflower seed meal ethanol extract was added alone or ethylcyclopentenolone was added alone, and the oily taste of the fried chicken cutlet was reduced as in comparative examples 15 to 16 and comparative examples 19 to 20. In addition, the addition of sunflower seed meal alone or chlorogenic acid alone does not achieve good results, as in comparative examples 21-22; chlorogenic acid and ethylcyclopentenolone or sunflower seed meal and ethylcyclopentenolone are added in a total amount of 0.1-1.2 parts by weight and in a ratio of 59-599, but good effects such as comparative examples 23-24 are not achieved. In addition, the rapeseed meal ethanol extract and ethylcyclopentenolone were added in a total amount of 0.1-1.2 parts by weight and in a ratio of 59-599, but good effects such as comparative example 25 could not be obtained. Furthermore, the sunflower seed meal ethanol extract and methyl cyclopentenolone were added in a total amount of 0.1 to 1.2 parts by weight, and in a ratio of 59 to 599, but good effects such as comparative example 26 could not be obtained.
The foregoing description is only illustrative of the preferred embodiments of the present invention and is not intended to limit the scope of the invention, which is defined broadly in the appended claims, and any person skilled in the art to which the invention pertains will readily appreciate that many modifications, including those that fall within the metes and bounds of the claims, or equivalence of such metes and bounds thereof.

Claims (10)

1. The powder coating additive is characterized by comprising ethylcyclopentenolone and sunflower seed meal ethanol extract, wherein the weight ratio of the sunflower seed meal ethanol extract to ethylcyclopentenolone is 59-599:1, a step of; preferably, the weight ratio of the sunflower seed meal ethanol extract to the ethylcyclopentenolone is 100-550:1.
2. A wrapper comprising flour and starch, characterized in that it comprises, per 100 parts by weight of flour and starch, a total of 0.1-1.2 parts by weight of ethylcyclopentenolone and sunflower seed meal ethanol extract, the weight ratio of sunflower seed meal ethanol extract and ethylcyclopentenolone being 59-599:1, a step of; preferably, the total addition amount of the ethylcyclopentenolone and the sunflower seed meal ethanol extract is 0.3-1.0 weight parts, and the weight ratio of the sunflower seed meal ethanol extract to the ethylcyclopentenolone is 100-550:1.
3. The wrapper of claim 2, wherein the flour comprises one or more of wheat flour, corn flour, buckwheat flour, soybean flour, sorghum flour, millet flour, potato flour, sweet potato flour, pea flour, mung bean flour, red bean flour.
4. The wrapper of claim 2, wherein the starch comprises one or more of corn starch, wheat starch, sweet potato starch, tapioca starch, yam starch, taro starch, mung bean starch, pea starch, water chestnut starch, lotus root starch, chufa starch, kudzuvine root starch.
5. The wrapper of claim 2, further comprising one or more of a leavening agent, a pigment, a flavoring agent, a fragrance, a filler, and a flavoring agent.
6. The wrapper of claim 5, wherein the leavening agent is one or more of sodium bicarbonate, disodium dihydrogen pyrophosphate; preferably, the pigment is beta-carotene; preferably, the flavoring comprises one or more of edible salt, spice and sodium glutamate; preferably, the filler is maltodextrin.
7. A wrapper as claimed in claim 5 or 6, which meets one or more of the following conditions per 100 parts by weight of flour and starch:
(1) The addition amount of the leavening agent is 0.5-4 parts by weight; preferably, 1 to 3 parts by weight of sodium bicarbonate is added; preferably adding 0.5-2 parts by weight of disodium dihydrogen pyrophosphate;
(2) The addition amount of pigment is 0.5-2 weight parts; preferably, 0.8 to 1.5 parts by weight of beta-carotene is added;
(3) The addition amount of the flavoring is 3.5-7.5 weight parts; preferably, 0.5 to 1.5 weight parts of edible salt, 0.5 to 1.5 weight parts of spice and 1.5 to 2.5 weight parts of sodium glutamate are added;
(4) The addition amount of the filler is 0.1-1.0 parts by weight; preferably, 0.2 to 0.8 parts by weight of maltodextrin is added;
(5) The flour is added in an amount of 40-90 parts by weight;
(6) The starch is added in an amount of 10-60 parts by weight.
8. A fried food comprising the wrapper additive of claim 1 or the wrapper of any one of claims 2 to 6 or made from the wrapper additive of claim 1 or the wrapper of any one of claims 2 to 6.
9. The fried food of claim 8, wherein the fried food is a fried chicken, preferably the fried chicken comprises one or more of fried chicken wings, fried chicken legs, fried chicken breasts, fried chicken cutlets, fried chicken nuggets; preferably fried chicken wings or fried chicken cutlets.
10. A method of enhancing crispness, colour uniformity, reducing the greasy feel of a fried food, characterized in that the fried food comprises the breading additive of claim 1 or the breading of any one of claims 2-6 or the fried food is prepared from the breading additive of claim 1 or the breading obtained of any one of claims 2-6, preferably the fried food is a fried chicken.
CN202211660554.5A 2022-12-23 2022-12-23 Powder coating additive, powder coating and fried food Pending CN118235851A (en)

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CN118235851A true CN118235851A (en) 2024-06-25

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