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Pre-wrapping powder, pre-wrapping powder paste, preparation method of deep-fried pre-wrapping powder and application of beta-glucan in reducing oil content

A technology for glucan and oil content, which is applied in the field of food processing and can solve the problems of unfavorable gluten formation, low gliadin content, and difficulty in molding.

Pending Publication Date: 2021-06-08
WUHAN POLYTECHNIC UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The rich functional components of highland barley make it a good raw material for the development of functional foods, but some factors of highland barley itself make it difficult to overcome in the process of processing and utilization
For example, the content of gliadin in highland barley is low, which is not conducive to the formation of gluten, and due to the high content of amylopectin and the presence of β-glucan in highland barley, the product is not easy to shape
Therefore highland barley processed food has certain limitations

Method used

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  • Pre-wrapping powder, pre-wrapping powder paste, preparation method of deep-fried pre-wrapping powder and application of beta-glucan in reducing oil content

Examples

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preparation example Construction

[0043] In the embodiment of the present invention, β-glucan is extracted by water extraction, and the preparation method includes:

[0044](1) Raw material pretreatment: use absolute ethanol (bran powder: ethanol = 1:4 (g: mL)) to reflux at 80°C for 2 hours to inactivate the enzyme, and dry at 50°C for later use.

[0045] (2) Extraction of β-glucan:

[0046] 1. Sample weighing: take 30-40 parts by weight of the pretreated barley bran powder;

[0047] ②Add deionized water: add deionized water according to the ratio of material to water 1:15;

[0048] ③In addition to starch: after mixing, use 20% Na 2 CO 3 Adjust the pH to 10, add 4.5mL (about 135U) of high temperature resistant amylase, reflux extraction at 90°C±5°C for 2h, cool to room temperature and centrifuge (4500r / min, 15min) to collect the supernatant, and add Appropriate amount of high temperature-resistant amylase, keep at 85°C for 1-2h, choose 0.1mol / L iodine solution as indicator, until the iodine solution does n...

Embodiment 1

[0058] 1) First mix 59.5g of all-purpose flour, 40g of cornstarch, 1g of baking powder, 1g of salt, and then add 0.5g of the prepared β-glucan, and mix in a vortex mixer at 1500r / min for 10min to obtain the prepared Breaded.

[0059] 2) Cut 200g of fresh chicken breast into small pieces of uniform size of 2cm×2cm×2cm, marinate, season and set aside.

[0060] 3) Add 150g of water to the pre-coated powder mixed in step 1) to make a uniform and particle-free paste;

[0061] 4) Battering: Take the prepared chicken nuggets and put them into the evenly mixed batter for battering, then take out the chicken nuggets and drain for 10 seconds, repeat 2-3 times;

[0062] 5) Put the battered chicken nuggets into soybean oil with an oil temperature of 170-180°C and fry for 30-40s, take it out and cool for 3-5 minutes, wait for the oil temperature to rise to 190-200°C, and then fry for 20- 30s; after the frying is completed, take it out, drain the oil, dry it with hot air at 30-50°C for 30...

Embodiment 2

[0064] 1) First mix 59g of all-purpose flour, 40g of cornstarch, 1g of baking powder, 1g of salt, and then add 1g of the prepared β-glucan, and mix in a vortex mixer at 1500r / min for 10 minutes to obtain the pre-coated powder .

[0065] 2) Same as step 2) of Example 1.

[0066] 3) Same as embodiment 1 step 3).

[0067] 4) Same as step 4) of Example 1.

[0068] 5) Same as step 5) of Example 1.

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Abstract

The invention belongs to the technical field of food processing, and more specifically relates to pre-wrapping powder, pre-wrapping powder paste, a preparation method of deep-fried pre-wrapping powder and application of beta-glucan in reducing oil content. The pre-wrapping powder comprises the following raw materials in parts by weight: 50-60 parts of plain flour, 30-40 parts of corn starch, 1-1.6 parts of baking powder, 1-2 parts of salt and 0.5-2.5 parts of beta-glucan. The pre-wrapping powder has the advantages of good sensory quality, low oil content, simple operation process and low cost, and the prepared deep-fried pre-wrapping powder product has short drying time and is beneficial to industrial production.

Description

technical field [0001] The invention belongs to the technical field of food processing, and more specifically relates to a preparation method of pre-coated flour, pre-coated flour paste liquid, fried pre-coated flour and the application of beta-glucan in reducing oil content. Background technique [0002] Frying is a commonly used food processing method, which is deeply loved by consumers in life. During the frying process, oil acts as a heat exchange medium to gelatinize the starch in the fried food, denature the protein, and escape the water in the form of steam, making the food porous, with a special taste and flavor of crispy or crispy appearance. The batter prepared by adding water to the fried pre-coating powder is used to coat the fried food and immediately gel into a protective layer when it is heated during frying, forming the outer shell of the product, so that the wrapped raw materials are not directly in contact with high-temperature oil, which can not only keep ...

Claims

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Application Information

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IPC IPC(8): A23L29/206A23L7/157A23L29/30A23L13/50A23L17/00A23L19/12
CPCA23L29/206A23L7/157A23L29/30A23L13/57A23L17/75A23L19/12A23V2002/00
Inventor 吕庆云贾晓丽陈轩王国珍
Owner WUHAN POLYTECHNIC UNIVERSITY
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