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Composite wrapping powder and application thereof

A technology of coating flour and starch milk, which is applied in composite coating and its application field, which can solve the problems of separation of flour and meat, and achieve the effects of low gelatinization temperature, good water retention performance, cohesiveness and fluidity

Inactive Publication Date: 2020-12-11
KEYSTONE FOODS
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] In view of this, the purpose of the present invention is to provide a kind of composite breading, by mixing oxidized starch and acetate starch according to a certain ratio to obtain the composite breading, which effectively improves the cohesiveness and fluidity of the composite breading in use, and solves the problem of It solves the problem of separation of powder and meat in existing semi-finished fried foods when traditional starch is used as coating powder

Method used

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  • Composite wrapping powder and application thereof
  • Composite wrapping powder and application thereof
  • Composite wrapping powder and application thereof

Examples

Experimental program
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Effect test

Embodiment 1

[0029] This embodiment provides a composite breading, which is obtained by mixing corn oxidized starch and tapioca acetate starch in a mass ratio of 1:1.

[0030] Wherein, corn oxidized starch is obtained by following method: the corn starch emulsion that water content is 20wt% is mixed with the concentrated hydrochloric acid that substance concentration is 0.2mol / L, then adds the hydrogen peroxide that volume concentration is 28%, at 60 ℃ Ultrasonic treatment at 400W for 90 minutes, neutralizing pH, centrifugal washing, drying and crushing, and sieving to obtain corn oxidized starch;

[0031] Acetate starch is obtained by the following method: mixing the raw starch emulsion with a water content of 55 wt% and sodium hydroxide solution for activation treatment, then adding acetic anhydride, reacting at 35°C and pH 9 for 3 hours, neutralizing the pH, Centrifugal washing, drying and crushing, and sieving to obtain the acetate starch;

[0032] Wherein, the mass ratio of the aceti...

Embodiment 2

[0035] This embodiment provides a composite breading, which is obtained by mixing corn oxidized starch and tapioca acetate starch in a mass ratio of 3:1.

[0036] The preparation process of corn oxidized starch and tapioca acetate starch is identical with embodiment 1 in the present embodiment;

[0037] The slurry proportioning of present embodiment is identical with embodiment 1.

Embodiment 3

[0039] This embodiment provides a composite breading, which is obtained by mixing corn oxidized starch and tapioca acetate starch in a mass ratio of 3:9.

[0040] The preparation process of corn oxidized starch and tapioca acetate starch is identical with embodiment 1 in the present embodiment;

[0041] The slurry proportioning of present embodiment is identical with embodiment 1.

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Abstract

The invention discloses composite wrapping powder and application thereof. The composite wrapping powder comprises oxidized starch and acetate starch, wherein the mass ratio of the oxidized starch tothe acetate starch is 3: (1-9). The invention further discloses the application of the composite wrapping powder. The composite wrapping powder is directly wrapped on the surface of meat or vegetablesfor deep frying; or the composite wrapping powder is uniformly mixed with water to prepare slurry, and the slurry is directly wrapped on the surface of the meat or the vegetables for deep frying; orafter the slurry is wrapped on the surface of the meat or the vegetables, a layer of composite wrapping powder is wrapped, and then deep frying is carried out. According to the composite wrapping powder and the application thereof, the oxidized starch and the acetate starch are combined, in the curing process, the acetate starch is gelatinized firstly, and then absorbs water to expand, so that theproduct raw materials are wrapped, and the moisture in the raw materials is locked; and then the oxidized starch is gelatinized to form a stable thin film, so that the problem of powder-meat separation in the deep frying process of the semi-finished deep-fried product is avoided, the taste of the semi-finished deep-fried product is guaranteed, and the composite wrapping powder has a good application prospect.

Description

technical field [0001] The invention belongs to the technical field of food coating powder, and in particular relates to a composite coating powder and its application. Background technique [0002] Coating powder is also commonly known as batter powder, noodle mop, frying powder, etc. It is mostly made of flour, cornstarch, eggs, water, etc. It is sticky and can be wrapped on the surface of meat or vegetables for frying and other cooking. In this way, it can enrich the flavor, taste and appearance of dishes after use. [0003] With the acceleration of people's life rhythm and the improvement of living standards, people's demand for fast and convenient food is increasing, especially for bread-coated fast food. When the batter paste is heated and gelatinized, it becomes viscous and adheres to the surface of the food raw materials. As the batter batter coat dehydrates and becomes brittle, it blocks the overflow of moisture in the raw materials, so that the protein and other n...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23P20/12A23P20/15A23L29/30A23L13/40A23L17/00A23L19/00
CPCA23P20/12A23P20/15A23L29/30A23L13/426A23L17/75A23L19/00A23V2002/00
Inventor 陈云超陈倩雯王艳李忠
Owner KEYSTONE FOODS
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