Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Coating flour and method for preparing coating flour through extrusion and heat treatment

A technology of flour coating and extruder, which is applied in the field of flour processing, can solve the problems of restricting the production and sales of flour coating, human health hazards, uneven coating, etc., and achieve the goals of increasing the amount of batter, making selection convenient, and reducing production costs Effect

Active Publication Date: 2014-09-03
HENAN UNIVERSITY OF TECHNOLOGY
View PDF2 Cites 7 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But in actual production, the coating powder faces many problems, such as: low water retention, high oil content, uneven coating, dark color, etc., which restrict the production and sales of coating powder
At present, when making bread flour, emulsifiers, modified starches, etc. are often added to the bread flour to improve the quality of the bread bread. Long-term consumption will bring harm to human health.

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0015] In this example, the method for preparing flour-coated flour by extrusion heat treatment includes the following steps: (1) Add water to wheat flour, adjust the wheat flour into a wheat flour paste with a water content of 15%, and then expand it through an extruder at a temperature of 135 ℃, the main engine speed of the extruder is 130rpm, and the wheat flour strips are made; (2) the wheat flour strips described in step (1) are crushed to 80 mesh to obtain puffed wheat flour; (3) the step (2) The obtained puffed wheat flour is added to the wheat flour at a mass fraction of 5% to obtain the wrapped flour.

[0016] The gelatinization degree of the coated flour prepared according to the above method is 85%, the batter amount is 38%, the fried water retention is 21%, the oil content after frying is 36%, and the crispness of the coating after frying is 1017g.

Embodiment 2

[0018] In this embodiment, the method for preparing flour-coated flour by extrusion heat treatment includes the following steps: (1) Add water to wheat flour, adjust the wheat flour into a wheat flour paste with a water content of 20%, and then expand it through an extruder at a temperature of 140 ℃, the main engine speed of the extruder is 132rpm, and make wheat flour strips; (2) crush the wheat flour strips described in step (1) to 90 mesh to obtain puffed wheat flour; (3) step (2) The obtained puffed wheat flour is added to the rice flour at a mass fraction of 10% to obtain the wrapped flour.

[0019] The gelatinization degree of the coated flour prepared according to the above method is 88%, the batter amount is 40%, the fried water retention is 22%, the oil content after frying is 37%, and the crispness of the coating after frying is 1132g.

Embodiment 3

[0021] In this example, the method for preparing flour-coated flour by extrusion heat treatment includes the following steps: (1) Add water to wheat flour, adjust the wheat flour into a wheat flour paste with a water content of 22%, and then expand it through an extruder at a temperature of 145 ℃, the main engine speed of the extruder is 140rpm, and the wheat flour strips are made; (2) the wheat flour strips described in step (1) are crushed to 100 mesh to obtain puffed wheat flour; (3) the step (2) The obtained puffed wheat flour is added to the rice flour at a mass fraction of 15% to obtain the wrapped flour.

[0022] The gelatinization degree of the coated flour prepared according to the above method is 89%, the batter amount is 43%, the fried water retention is 25%, the oil content after frying is 38%, and the crispness of the coating after frying is 1164g.

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

PropertyMeasurementUnit
gelatinization degreeaaaaaaaaaa
gelatinization degreeaaaaaaaaaa
gelatinization degreeaaaaaaaaaa
Login to View More

Abstract

The invention discloses a method for preparing coating flour through extrusion and heat treatment. The method comprises the following steps that: (1) water is added into grain flour concoct to concoct grain flour paste with a water content of 15 mass percent to 22 mass percent, and the grain flour paste is subjected to puffing through an extrusion machine so as to be made into grain flour strips; (2) the grain flour strips prepared in the step (1) are pulverized, and puffed grain flour is obtained; and (3) the puffed grain flour obtained in the step (2) is added into wheat flour or rice flour according to a proportion of 5 mass percent to 15 mass percent, and the coating flour is obtained. Compared with the prior art, the method has the beneficial effects that the grain flour is subjected to extrusion and puffing treatment by means of high-temperature and high-pressure functions of the extrusion machine based on the puffing technology, and puffed products subjected to heat treatment are obtained; and then, the puffed grain flour is made into the coating flour at a proper proportion, so that the viscosity of the coating flour is increased, the starching quantity is increased, and the texture properties and the eating quality of coating flour products are improved.

Description

technical field [0001] The invention relates to the technical field of flour processing, in particular to a method for preparing the flour by coating and extrusion heat treatment. Background technique [0002] Due to the good taste and attractive color of the food made by wrapping with flour, it is deeply loved by consumers. Many foods need to be battered before frying to improve product quality. Battering can effectively prevent moisture loss and maintain a crispy and delicious taste. Breaded flour has developed rapidly in the noodle industry. But in actual production, the coating powder faces many problems, such as: low water retention, high oil content, uneven coating, dark color, etc., which restrict the production and sales of coating powder. At present, when making bread flour, emulsifiers, modified starches, etc. are often added to the bread flour to improve the quality of the bread bread. Long-term consumption will bring harm to human health. Contents of the inven...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
Patent Type & Authority Applications(China)
IPC IPC(8): A23P1/08A23P20/12
Inventor 安红周张轶腾娄玉兰王毅敏李欢庆
Owner HENAN UNIVERSITY OF TECHNOLOGY
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com