A kind of rice bran coating powder and its application
A rice bran and flour-coated technology, applied in food science and other directions, can solve the problems of high oil content and restrict the development of fried flour-coated food, etc., and achieve the effects of reducing oil absorption rate, improving comprehensive utilization of added value, and increasing nutrition.
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Embodiment 1
[0039] 1. Experimental materials:
[0040] Chicken Breast, Stabilized Rice Bran, Refined Wheat Flour, Edible Soybean Oil, Corn Flour, Salt, Egg, Baking Soda, White Pepper etc.
[0041] 2. Material handling
[0042] Rice bran sieving: Put the stabilized rice bran through 20 mesh, 40 mesh, and 60 mesh sieves and place it in a suitable environment.
[0043] 3. Process flow
[0044]
[0045] Process points:
[0046] ① See Table 1 for the ratio of slurry.
[0047] Table 1 slurry ratio
[0048]
[0049]
[0050] ②The prepared slurry is diluted with water to 25%.
[0051] ③Before the experiment, traditional seasoning (pepper, aniseed, chili, sesame oil, etc.) was used to marinate in advance to make it have the taste of traditional fried chicken and enhance its edibility for sensory evaluation. After marinating for 4 hours, freeze it for later use.
[0052] ④Before the experiment, cut the chicken nuggets to 45g-50g.
[0053] ⑤ Submerge the chicken nuggets into the slu...
Embodiment 2
[0069] Embodiment 2: the single factor research experiment of rice bran wrapping flour formula
[0070] Carry out test and index determination according to the method in embodiment 1.
[0071] 1. Determination of the proportion of rice bran flour
[0072] After the rice bran is crushed, it is screened with a 60-mesh sieve, and then mixed with high-gluten flour according to different ratios of rice bran flour: 1:1, 2:3, 7:13, 3:7, 1:3 , 1:4, 1:9, after 150s of 180 ℃ oil pan for frying, to determine the best mass ratio of rice bran flour.
[0073] Effects of different rice bran flour ratios on product sensory figure 1 As shown, the abscissa is the proportion of rice bran flour, and the ordinate is the sensory score of the product. The oil absorption rate analysis of different rice bran flour proportions is as follows: figure 2 As shown, the abscissa is the mass ratio of rice bran flour, and the ordinate is the oil absorption rate (%).
[0074] Depend on figure 1 It can be ...
Embodiment 3
[0088] Embodiment 3: Orthogonal Experiment of Rice Bran Wrapped Flour Formula
[0089] Through the research of the above single factor experiment, the approximate range of each single factor is established. On the basis of the single factor test, the proportion of rice bran to flour, the number of rice bran sieves, and the frying time of flour types were selected for orthogonal test. Using four factors and three levels L 9 (3 4 ) for an optimal selection.
[0090] The experiment was carried out according to the orthogonal factor level setting, and a test plan with four factors and three levels was designed as shown in Table 4:
[0091] Table 4 Orthogonal test factor level table
[0092]
[0093] Orthogonal experiment scheme and results are shown in Table 5.
[0094] Table 5 Orthogonal test scheme and results
[0095]
[0096]
[0097] According to the above content, the analysis of variance table 6 is listed:
[0098] Table 6 variance analysis table
[0099] ...
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