A kind of coating powder composition for frying and preparation method thereof

Abstract

The present invention provides a frying powder coating composition, which contains 70-90 parts of miscellaneous bean starch, 5-25 parts of miscellaneous bean composite powder, 1-5 parts of cereal powder, 1-2.5 parts of a leavening agent and optional non-bean starch. The present invention also provides a preparation method of the frying powder coating composition, which is obtained by mixing raw material powder at different stages of temperature. The frying powder coating composition of the present invention has better antioxidant properties and stronger film-forming properties. The use of the frying powder coating composition of the present invention for food frying has the effect of delaying the oxidative deterioration of frying oil and reducing the oil absorption rate of fried food.

Description

Technical Field

[0001] The invention belongs to the technical field of frying and coating powder processing, and relates to a formula of a frying and coating powder composition and a processing method. Background Art

[0002] Frying is a processing method that uses oil as a heating medium to quickly dehydrate and cook food. Fried food has become an important part of the food consumption market due to its unique flavor, quick and simple processing, and cost control. Frying is a complex physical and chemical change process. High temperature will accelerate the oxidation, decomposition, and polymerization of oil. As the frying time increases, the harmful substances produced by the high-temperature oxidation of oil will have an adverse effect on human health.

[0003] Breading is a coating attached to the surface of fried food. During frying, oil migrates to the food matrix through the breading layer. The breading is heated and gelatinized, hardens and blocks the exchange of water and oil. Therefore, the structure and properties of breading are key factors in determining the oil content of fried food and the deterioration of oil quality.

[0004] The currently disclosed powder coating technology mainly solves the problems of large oil absorption of flour in traditional powder coating, short shelf life, and softening of taste after storage. There is no disclosure of technical solutions for powder coating to improve oil frying stability while reducing oil absorption rate of products.

[0005] CN104543622A discloses using starch materials as an auxiliary agent to purify frying oil, thereby reducing the peroxide value, color and polymer content of the oil. The above technology involves using starch adsorption and then filtering and removing the starch, which will lead to the complexity of food production and processing procedures, increase production costs, and have limited effect on improving the properties of oils.

[0006] CN102639006A discloses the use of oil to treat unprocessed starch raw materials, wherein the bean starch content is greater than or equal to 25%, and the straight chain starch content is 10-60%, thereby increasing the adhesion between the main material and the coating. In this technology, the starch is first mixed with unsaturated oil, and then subjected to a long-term high-temperature heating treatment to prepare the coating. This process will accelerate the oxidation of the oil and affect the edible safety of the frying oil.

[0007] CN104013085A discloses that high-pressure steam is used to wet-heat treat cereal flour to increase the plasticity and adhesion of the flour and reduce the oil content of fried food. High-pressure steam treatment of starch increases production costs, and more importantly, pregelatinized starch accelerates the production of reducing sugars and increases the risk of acrylamide generation during frying. Summary of the invention

[0008] In order to alleviate the oxidation phenomenon of frying oil in the existing frying process and reduce the oil content of fried food as much as possible, the present invention provides a mixed bean composite powder and a frying powder coating composition prepared using the same.

[0009] A first aspect of the present invention provides a mixed bean composite powder, wherein the weight ratio of arabinose, galactose and glucose in the mixed bean composite powder is 1:0.8-1:0.1-2, and / or the enthalpy value of the mixed bean composite powder is 0.3-2.0 J / g, preferably 0.5-1.0 J / g.

[0010] In certain embodiments, the mixed bean composite powder contains one or more of mixed bean whole powder, mixed bean protein powder, and mixed bean hull powder.

[0011] In certain embodiments, the miscellaneous bean composite flour is obtained by classifying miscellaneous bean flour.

[0012] In certain embodiments, the classification is airflow classification; specifically, the airflow classification is one or more of fluidized bed airflow classification, inertial force airflow classification, centrifugal force airflow classification, gravity airflow classification, and jet airflow classification.

[0013] In certain embodiments, the miscellaneous bean powder is one or more of miscellaneous bean husk powder, miscellaneous bean core powder, and miscellaneous bean whole powder.

[0014] The second aspect of the present invention provides a frying coating composition, which contains 70-90 parts of miscellaneous bean starch, 5-25 parts of the miscellaneous bean composite powder of the first aspect of the present invention, 1-5 parts of cereal flour, 1-2.5 parts of a leavening agent and optional non-bean starch.

[0015] In certain embodiments, the miscellaneous beans are one or more of mung beans, peas, chickpeas, lentils, broad beans, cowpeas, kidney beans, red beans, and lentils.

[0016] In certain embodiments, the average particle size of the miscellaneous bean starch is 10-50 microns, preferably 20-40 microns.

[0017] In certain embodiments, the miscellaneous bean starch is one or more of red bean starch, mung bean starch, broad bean starch, pea starch, cowpea starch, kidney bean starch, lentil starch, chickpea starch, and lentil starch.

[0018] In certain embodiments, the non-legume starch is present in an amount of 20-40% by weight of the cereal flour.

[0019] In certain embodiments, the cereal flour is selected from one or more of wheat flour, rice flour, corn flour, buckwheat flour, oat flour, rye flour, barley flour, highland barley flour, sorghum flour, and millet flour.

[0020] In certain embodiments, the non-legume starch is selected from one or more of corn starch, potato starch, tapioca starch, rice starch, wheat starch, sweet potato starch, sorghum starch, barley starch, oat starch, yam starch, and lotus root starch.

[0021] In certain embodiments, the leavening agent is selected from one or more of sodium bicarbonate, ammonium bicarbonate, sodium carbonate, calcium carbonate, ammonium carbonate, tartaric acid, potassium hydrogen tartrate, diammonium hydrogen phosphate, calcium hydrogen phosphate, potassium aluminum sulfate, ammonium aluminum sulfate, sodium tripolyphosphate, sodium pyrophosphate, disodium dihydrogen pyrophosphate, sodium dihydrogen pyrophosphate, calcium dihydrogen pyrophosphate, disodium hydrogen pyrophosphate, potassium aluminum sulfate, and ammonium aluminum sulfate.

[0022] The third aspect of the present invention also provides a method for preparing a frying powder coating composition, the method comprising:

[0023] (1) heating cereal flour and optional non-bean starch;

[0024] (2) mixing cereal flour and optional non-bean starch and miscellaneous bean starch and heating;

[0025] (3) Cooling the material of step (2) and mixing it with the mixed bean composite powder of the first aspect of the present invention and a leavening agent.

[0026] In certain embodiments, the heating temperature of the cereal flour and the optional non-legume starch is 70-80° C. and the heating time is 5-10 min.

[0027] In certain embodiments, the heating temperature in step (2) of the method is 40-50° C., and the heating time is 10-20 min.

[0028] In certain embodiments, the material in step (3) of the method is cooled to below 40°C.

[0029] In certain embodiments, the weight of the cereal flour is 1-5 parts.

[0030] In certain embodiments, the weight of the miscellaneous bean starch is 70-90 parts.

[0031] In certain embodiments, the weight of the mixed bean composite powder is 5-25 parts.

[0032] In certain embodiments, the weight of the leavening agent is 1-2.5 parts.

[0033] The present invention further provides a food, wherein the food contains the frying powder coating composition of the present invention, or the food contains the frying powder coating composition prepared by the method of the present invention.

[0034] In certain embodiments, the food is a plant-based or animal-based food.

[0035] In certain embodiments, the food is one or more of onion rings, French fries, potato chips, tempura, cheese sticks, chicken wings, chicken nuggets, chicken legs, fish fillets, pork chops, and steak.

[0036] The present invention also provides a use of the mixed bean composite powder described in the first aspect of the present invention, the frying powder coating composition described in the second aspect of the present invention, or the frying powder coating composition prepared by the method described in the third aspect of the present invention in delaying the deterioration of frying oil and / or reducing the oil absorption rate of fried food.

[0037] Compared with the prior art, the present invention has the following advantages:

[0038] (1) The present invention mixes miscellaneous bean starch, miscellaneous bean composite powder with specific components, a small amount of cereal flour, and optional non-bean starch and a leavening agent at different temperatures to obtain a composition. The flour and / or starch are heated at high temperature, the miscellaneous bean starch is toughened at medium temperature, and the miscellaneous bean composite powder is mixed at low temperature, so that the composition has better antioxidant properties and stronger film-forming properties, which can effectively delay the oxidation and fission of frying oil and reduce the oil absorption rate of fried food.

[0039] (2) The powder coating prepared by the present invention does not involve the use of any antioxidants or thickeners, is natural and healthy, and has obvious cost advantages.

[0040] (3) The preparation method adopts physical processing means, the process is convenient and simple, and it is easy to realize industrial scale-up production. DETAILED DESCRIPTION

[0041] In order to enable those skilled in the art to understand the characteristics and effects of the present invention, the following general description and definition of the terms and expressions mentioned in the specification and claims are provided. Unless otherwise specified, all technical and scientific terms used herein have the common meanings understood by those skilled in the art for the present invention. In case of conflict, the definitions in this specification shall prevail.

[0042] The theories or mechanisms described and disclosed herein, whether correct or incorrect, should not limit the scope of the present invention in any way, that is, the present invention can be implemented without being limited by any specific theory or mechanism.

[0043] Herein, all features such as values, quantities, contents and concentrations defined in the form of numerical ranges or percentage ranges are for simplicity and convenience only. Accordingly, the description of numerical ranges or percentage ranges should be considered to have included and specifically disclosed all possible secondary ranges and individual values ​​within the ranges (including integers and fractions). Herein, unless otherwise specified, percentage refers to mass percentage and ratio refers to mass ratio.

[0044] In this document, in order to make the description concise, not all possible combinations of various technical features in various embodiments or examples are described. Therefore, as long as there is no contradiction in the combination of these technical features, the various technical features in various embodiments or examples can be combined arbitrarily, and all possible combinations should be considered to be within the scope of this specification.

[0045] Herein, unless otherwise specified, the raw materials mentioned herein may be conventional raw materials in the art, and the processes mentioned herein may adopt conventional operation methods in the art, which can be reasonably determined by those skilled in the art based on the contents disclosed herein and the prior art.

[0046] Miscellaneous beans, belonging to the Fabaceae subfamily of Fabaceae, refer to beans other than soybeans (commonly known as soybeans). Their fat content is generally 0.5-5%, including but not limited to red beans, mung beans, broad beans, peas, cowpeas, kidney beans, lentils, and chickpeas.

[0047] Bean starch

[0048] Miscellaneous bean starch is obtained by extracting miscellaneous beans through an existing starch extraction process. The miscellaneous bean starch used in the present invention can be homemade or commercially available. As a non-limiting example, the average particle size of the miscellaneous bean starch used in the present invention is 10-50 microns.

[0049] In one or more embodiments, the miscellaneous bean starch is one or more of red bean starch, mung bean starch, broad bean starch, pea starch, cowpea starch, kidney bean starch, lentil starch, and chickpea starch.

[0050] In one or more embodiments, the miscellaneous bean starch can be obtained by conventional starch preparation methods in the art, for example, by a dry process or a wet process.

[0051] In certain embodiments, the wet process is soaking beans, the soaking time of the beans is 12-20 hours, the soaking temperature is 20-30°C, the volume ratio of beans to water is 1:3-5, and after soaking, the soaked beans are further washed, machine-milled, screened, settled, cleaned, and dried, wherein the settling step is preferably performed 4-6 times, and the drying temperature of the drying step is 50-60°C.

[0052] In one or more embodiments, the bean starch is a commercially available product, and the commercially available bean starch is further crushed and sieved to obtain the bean starch with an average particle size of 10-50 microns.

[0053] In one or more embodiments, the average particle size of the miscellaneous bean starch is 20-40 microns.

[0054] Mixed bean powder

[0055] The weight ratio of arabinose, galactose and glucose in the mixed bean composite powder of the present invention is 1:0.8-1:0.1-2.

[0056] The enthalpy value of the mixed bean composite powder of the present invention is less than 0.2 J / g, preferably 0.3-2.0 J / g.

[0057] The mixed bean composite powder can be a combination of one or more kinds of powders derived from mixed beans, preferably a combination of two or more kinds of powders derived from mixed beans. The powders derived from mixed beans can be whole mixed bean powder, mixed bean protein powder, or mixed bean hull powder.

[0058] The mixed bean composite powder of the present invention is obtained by mixing powders from two or more mixed bean sources. The mixing ratio can be determined by detecting the enthalpy value of the mixed powder or the weight ratio of arabinose, galactose and glucose during the mixing process. When the enthalpy value of the mixed powder is 0.3-2.0 J / g or the weight ratio of arabinose, galactose and glucose reaches 1:0.8-1:0.1-2, the mixed bean composite powder of the present invention is obtained.

[0059] The mixed bean composite powder of the present invention can also be obtained by classifying the mixed bean powder, specifically, by classifying the mixed bean powder by means of airflow classification.

[0060] In one or more embodiments, the miscellaneous bean powder is one or more of miscellaneous bean skin powder, miscellaneous bean core powder, and miscellaneous bean whole powder.

[0061] In one or more embodiments, the miscellaneous bean husk powder, miscellaneous bean core powder and miscellaneous bean whole powder can be mixed in any proportion.

[0062] In one or more embodiments, the miscellaneous bean core powder is a powder obtained by grinding and crushing peeled miscellaneous beans.

[0063] The mixed bean composite powder of the present invention can also be obtained by classifying the mixed bean powder. The end point of the classification can be determined by detecting the enthalpy value of the powder or the weight ratio of arabinose, galactose and glucose during the classification process. When the enthalpy value of the powder is 0.3-2.0 J / g or the weight ratio of arabinose, galactose and glucose reaches 1:0.8-1:0.1-2, the classification is stopped immediately to obtain the mixed bean composite powder of the present invention.

[0064] Cereal flour

[0065] The cereal flour of the present invention is obtained by using cereal grains or peeled cereal grains or endosperm of cereal kernels as raw materials through a conventional flour-making process.

[0066] Non-soy starch

[0067] The non-bean starch of the present invention refers to the starch obtained by using cereals as raw materials through a conventional starch extraction process, wherein the cereals do not include miscellaneous beans.

[0068] In one or more embodiments, the non-bean starch may be one or more of corn starch, potato starch, tapioca starch, and rice starch.

[0069] The frying coating composition of the present invention may contain non-bean starch or may not contain non-bean starch. If non-bean starch is contained, the non-bean starch may partially replace the cereal flour used in the frying coating composition of the present invention, and the replacement ratio is 20-40 weight %.

[0070] The present invention provides a food, wherein the food contains the frying powder coating composition of the present invention, or the food contains the frying powder coating composition prepared by the method of the present invention.

[0071] In one or more embodiments, the food is a plant-based or animal-based food.

[0072] In one or more embodiments, the food is one or more of onion rings, French fries, potato chips, tempura, cheese sticks, chicken wings, chicken nuggets, chicken legs, fish fillets, pork chops, and steak.

[0073] The following examples are further elaborations of the present invention, but the contents of the present invention are not limited by the following contents. The embodiments in the present specification are only used to illustrate the present invention, and they do not limit the scope of protection of the present invention. The scope of protection of the present invention is limited only by the claims, and any omissions, substitutions or modifications made by those skilled in the art on the basis of the embodiments disclosed in the present invention will fall within the scope of protection of the present invention.

[0074] The following examples use conventional instruments and equipment in the art. The experimental methods in the following examples where specific conditions are not specified are usually carried out under conventional conditions or under conditions recommended by the manufacturer. The various raw materials used in the following examples are conventional commercial products unless otherwise specified. In the specification of the present invention and the following examples, unless otherwise specified, "%" means weight percentage and "part" means weight part.

[0075] The following examples are used to specifically illustrate the embodiments and technical effects of the present invention, but the present invention is not limited to the following examples.

[0076] In the following embodiments of the present invention, the detection method used is as follows:

[0077] 1. Determination of particle size: The particle size distribution was measured using a laser particle size analyzer (Beckman Coulter LS13320).

[0078] 2. Determination of thermal enthalpy: Differential scanning calorimetry (DSC)

[0079] 3. Monosaccharide component analysis reference Ma Dingyuan, Chen Jun, Li Ping, Hu Zhuoyi, Analysis of monosaccharide composition in polysaccharides by pre-column derivatization HPLC, Bulletin of Analytical Chemistry Research, 2002(30), 702-705

[0080] 4. Determination method of polar compound content: refer to GB 5009.202-2016 "National Food Safety Standard Determination of Polar Components in Edible Oils"

[0081] 5. VE content determination method: refer to GB / T 26635-2011 "Determination of tocopherol and tocotrienol content in animal and plant oils"

[0082] 6. Oil content determination method: refer to GB / T9695.7-2008 "National Food Safety Standard Determination of Total Fat Content of Meat and Meat Products"

[0083] Mung bean powder, mung bean skin powder, mung bean starch (Yantai Shuangta Food Co., Ltd.)

[0084] Pea powder, pea skin powder, pea starch, pea protein powder, mung bean protein powder (Roquette (China) Nutrition Food Co., Ltd.)

[0085] Chickpea flour, chickpea skin powder, chickpea starch, lentil flour, lentil starch (Taizhou Wangpai Food Co., Ltd.)

[0086] Corn starch, potato starch, tapioca starch, oat starch, broad bean starch (Qinhuangdao Lihua Starch Co., Ltd.)

[0087] Wheat flour, rice flour, buckwheat flour (Yihai Kerry Food Industry Co., Ltd.)

[0088] The mixed bean starch of different particle sizes is obtained by screening according to the particle size through a vibration sieving instrument. Equipment: American Taylor Ro-Tap rotary vibration sieving instrument.

[0089] Embodiment 1

[0090] Miscellaneous bean starch: Use mung bean starch with an average particle size of 25 microns.

[0091] Preparation of composite miscellaneous bean powder: Take 25 parts of whole chickpea powder with a particle size D90 less than 80 microns, 50 parts of pea protein powder and 15 parts of mung bean hull powder and mix them thoroughly to obtain a composite miscellaneous bean powder with a thermal enthalpy value of 0.65 J / g and a weight ratio of monosaccharide components arabinose: galactose: glucose of 1:1:1.4.

[0092] The leavening agent includes: 4 parts of sodium bicarbonate, 4 parts of disodium dihydrogen pyrophosphate, 0.4 parts of calcium carbonate, and 0.2 parts of sodium tripolyphosphate.

[0093] Preparation of powder coating composition:

[0094] Heat 5 parts of wheat flour in a 70-degree thermostat for 10 minutes; cool to 55 degrees at room temperature, then fully mix with 75 parts of mung bean starch, spread flat on a baking tray with a thickness of no more than 2 cm, and then keep warm in a 50-degree thermostat for 15 minutes; cool to room temperature, add 15 parts of mixed bean composite powder and 1.5 parts of leavening agent, mix well, and then prepare a powder coating composition.

[0095] Embodiment 2

[0096] The miscellaneous bean starch comprises 40 parts of pea starch with an average particle size of 45 microns and 60 parts of chickpea starch.

[0097] Preparation of composite miscellaneous bean powder: Take 15 parts of mung bean whole powder with a particle size D90 less than 100 microns, 75 parts of mung bean protein powder and 10 parts of pea husk powder and mix them thoroughly to obtain a composite miscellaneous bean powder with a thermal enthalpy value of 0.33 and a weight ratio of monosaccharide components arabinose: galactose: glucose of 1:1:0.5.

[0098] The leavening agent includes: 25 parts of sodium bicarbonate, 10 parts of tartaric acid, 10 parts of potassium hydrogen tartrate, 12 parts of calcium hydrogen phosphate, 7.5 parts of calcium dihydrogen phosphate, and 0.5 parts of calcium carbonate.

[0099] Preparation of powder coating composition:

[0100] Heat 1.5 parts of corn starch in a 75-degree thermostat for 5 minutes; cool to room temperature at room temperature, then fully mix with 85 parts of bean starch, spread flat on a baking tray with a thickness of no more than 2 cm, and then keep warm in a 40-degree thermostat for 15 minutes; cool to room temperature, add 20 parts of bean composite powder and 2 parts of leavening agent, mix well to obtain a powder coating composition.

[0101] Embodiment 3

[0102] The miscellaneous bean starch comprises 50 parts of pea starch with an average particle size of 15 microns and 50 parts of lentil starch.

[0103] Preparation of composite miscellaneous bean powder: Take 30 parts of whole lentil powder with a particle size D50 of 50 microns, 30 parts of mung bean protein powder with a particle size of 10 microns and 20 parts of pea husk powder with a particle size of 60 microns and mix them thoroughly to obtain a composite miscellaneous bean powder with a thermal enthalpy value of 1.5 and a weight ratio of monosaccharide components arabinose: galactose: glucose of 1:1:1.7.

[0104] The leavening agent includes: 27 parts of sodium bicarbonate, 4 parts of potassium hydrogen tartrate, 1 part of calcium hydrogen phosphate, 8 parts of calcium dihydrogen phosphate, 5 parts of monosodium phosphate, and 23 parts of potassium aluminum sulfate.

[0105] Preparation of powder coating composition:

[0106] Heat 4 parts of rice flour in a 70-degree thermostat for 5 minutes; cool to 50 degrees at room temperature, then fully mix with 80 parts of bean starch, spread flat on a baking tray with a thickness of no more than 2 cm, and then keep warm in a 50-degree thermostat for 10 minutes; cool to room temperature, add 25 parts of bean composite powder and 1 part of leavening agent, mix well, and obtain a powder coating composition.

[0107] Embodiment 4

[0108] The mixed bean starch is mung bean starch with an average particle size of 10 microns.

[0109] Preparation of composite miscellaneous bean powder: Pea whole powder with a D90 particle size of 40 microns was put into a mechanical impact mill for classification, the classifier wheel speed was 3000, the induced draft fan frequency was 50, and the gas-solid concentration was maintained at 0.3kg material / kg air. The fine particles collected from the dust collector were subjected to differential scanning calorimetry analysis. When the thermal enthalpy value reached 2J / g, the classification was stopped, and the dust was collected and discharged to obtain a miscellaneous bean composite powder with a monosaccharide ratio of 1:1:2.

[0110] The leavening agent comprises: 36 parts of sodium bicarbonate, 8 parts of tartaric acid, 12 parts of potassium hydrogen tartrate, and 34 parts of potassium aluminum sulfate.

[0111] Preparation of powder coating composition:

[0112] Heat 2 parts of buckwheat flour in a thermostat at 80 degrees for 10 minutes; cool to room temperature at room temperature, then fully mix with 70 parts of miscellaneous bean starch, spread on a baking tray with a thickness of no more than 2 cm, and then keep warm in a thermostat at 50 degrees for 15 minutes; cool to room temperature, add 12 parts of miscellaneous bean composite powder and 1.6 parts of leavening agent, mix well to prepare a powder coating composition.

[0113] Embodiment 5

[0114] The miscellaneous bean starch is selected from pea starch with an average particle size of 30 microns.

[0115] Preparation of composite bean powder: 300 parts of chickpea powder and 200 parts of mung bean powder with a D90 particle size of 60 microns were put into a mechanical impact mill for classification, the classifier wheel speed was 4500, the induced draft fan frequency was 40, and the gas-solid concentration was maintained at 0.25 kg material / kg air. The fine particles collected from the dust collector were subjected to differential scanning calorimetry analysis. When the thermal enthalpy value reached 1.2 J / g, the classification was stopped, and the dust was collected and discharged to obtain a composite bean powder with a monosaccharide ratio of 1:1:0.1.

[0116] The leavening agent includes: 35 parts of sodium bicarbonate, 5 parts of tartaric acid, 5 parts of potassium hydrogen tartrate, 10 parts of sodium pyrophosphate, 10 parts of ammonium aluminum sulfate, and 25 parts of potassium aluminum sulfate.

[0117] Preparation of powder coating composition:

[0118] Heat 1 part of potato starch in a thermostat at 80 degrees for 8 minutes; cool to 55 degrees at room temperature, then mix thoroughly with 90 parts of bean starch, spread flat on a baking tray with a thickness of no more than 2 cm, and then keep warm in a thermostat at 40 degrees for 20 minutes; cool to room temperature, add 5 parts of bean composite powder and 2.5 parts of leavening agent, mix well to obtain a powder coating composition.

[0119] Embodiment 6

[0120] The miscellaneous bean starch comprises 50 parts of mung bean starch with an average particle size of 50 microns and 50 parts of broad bean starch.

[0121] Preparation of composite bean powder: 30 parts of mung bean husk powder with a D90 particle size of 100 microns and 200 parts of lentil whole powder were mixed and put into a mechanical impact mill for classification. The classifier wheel speed was 4000, the induced draft fan frequency was 30, and the gas-solid concentration was maintained at 0.1kg material / kg air. The fine particles collected from the dust collector were subjected to differential scanning calorimetry analysis. When the thermal enthalpy value reached 0.75J / g, the classification was stopped, and the dust was collected and discharged to obtain a composite bean powder with a monosaccharide ratio of 1:1:1.

[0122] The leavening agent includes: 35 parts of sodium bicarbonate, 20 parts of disodium dihydrogen pyrophosphate, 15 parts of monocalcium phosphate, 15 parts of tricalcium phosphate, 5 parts of calcium hydrogen phosphate, and 2 parts of monoglycerol fatty acid ester.

[0123] Preparation of powder coating composition:

[0124] Heat 3 parts of cassava starch in a 75-degree thermostat for 5 minutes; cool to room temperature at room temperature, then fully mix with 75 parts of bean starch, spread on a baking tray with a thickness of no more than 2 cm, and then keep warm in a 45-degree thermostat for 20 minutes; cool to room temperature, add 10 parts of bean composite powder and 2.5 parts of leavening agent, mix well, and obtain a powder coating composition.

[0125] Embodiment 7

[0126] The miscellaneous bean starch is selected from pea starch with an average particle size of 10 microns.

[0127] Preparation of composite miscellaneous bean powder: Take 30 parts of mung bean whole powder with a particle size D90 less than 30 microns, 50 parts of pea protein powder with an average particle size less than 50 microns, and 15 parts of chickpea hull powder with an average particle size less than 40 microns, and mix them thoroughly to obtain a composite miscellaneous bean powder with a thermal enthalpy value of 0.9 and a weight ratio of monosaccharide components arabinose: galactose: glucose of 1:0.8:1.

[0128] The leavening agent includes: 25 parts of sodium bicarbonate, 10 parts of tartaric acid, 10 parts of potassium hydrogen tartrate, 12 parts of calcium hydrogen phosphate, 7.5 parts of calcium dihydrogen phosphate, and 0.5 parts of calcium carbonate.

[0129] Preparation of powder coating composition:

[0130] Heat 4 parts of buckwheat flour and 1 part of cassava starch in a 70-degree thermostat for 8 minutes; cool to room temperature at room temperature, then fully mix with 80 parts of miscellaneous bean starch, spread flat on a baking tray with a thickness of no more than 2 cm, and then keep warm in a 45-degree thermostat for 15 minutes; cool to room temperature, add 20 parts of miscellaneous bean composite powder and 2 parts of leavening agent, mix well, and prepare a powder coating composition.

[0131] Embodiment 8

[0132] The miscellaneous bean starch is selected from lentil starch with an average particle size of 30 microns.

[0133] Preparation of composite miscellaneous bean powder: Pea whole powder with a D90 particle size of 50 microns was mixed and put into a mechanical impact mill for classification. The classifier wheel speed was 4000, the induced draft fan frequency was 30, and the gas-solid concentration was maintained at 0.1kg material / kg air. The fine particles collected from the dust collector were subjected to differential scanning calorimetry analysis. When the thermal enthalpy value reached 1.0 J / g, the classification was stopped, and the dust was collected and discharged to obtain a miscellaneous bean composite powder with a monosaccharide ratio of 1:0.9:1.

[0134] The leavening agent comprises: 36 parts of sodium bicarbonate, 8 parts of tartaric acid, 12 parts of potassium hydrogen tartrate, and 34 parts of potassium aluminum sulfate.

[0135] Preparation of powder coating composition:

[0136] Heat 3 parts of rice flour and 2 parts of oat starch in a thermostat at 80 degrees for 5 minutes; cool to room temperature at room temperature, then fully mix with 70 parts of bean starch, spread on a baking tray with a thickness of no more than 2 cm, and then keep warm in a thermostat at 40 degrees for 20 minutes; cool to room temperature, add 15 parts of bean composite powder and 1 part of leavening agent, mix well to obtain a powder coating composition.

[0137] Comparative Example 1

[0138] Miscellaneous bean starch: Use mung bean starch with an average particle size of 25 microns.

[0139] Preparation of composite miscellaneous bean powder: Take 25 parts of whole chickpea powder with a particle size D90 less than 80 microns, 50 parts of pea protein powder and 15 parts of mung bean hull powder and mix them thoroughly to obtain a composite miscellaneous bean powder with a thermal enthalpy value of 0.65 and a weight ratio of monosaccharide components arabinose: galactose: glucose of 1:1:1.4.

[0140] The leavening agent includes: 4 parts of sodium bicarbonate, 4 parts of disodium dihydrogen pyrophosphate, 0.4 parts of calcium carbonate, and 0.2 parts of sodium tripolyphosphate.

[0141] Preparation of powder coating composition:

[0142] Heat 5 parts of wheat flour in a 70-degree thermostat for 10 minutes; cool to room temperature at room temperature, then fully mix with 75 parts of mung bean starch, spread flat on a baking tray with a thickness of no more than 2 cm, and then keep warm in a 50-degree thermostat for 15 minutes; cool to room temperature, add 2 parts of mixed bean composite powder and 1.5 parts of leavening agent, mix well, and then prepare a powder coating composition.

[0143] Comparative Example 2

[0144] Miscellaneous bean starch: Use mung bean starch with an average particle size of 25 microns.

[0145] The leavening agent includes: 4 parts of sodium bicarbonate, 4 parts of disodium dihydrogen pyrophosphate, 0.4 parts of calcium carbonate, and 0.2 parts of sodium tripolyphosphate.

[0146] Preparation of powder coating composition:

[0147] Heat 5 parts of wheat flour in a 70-degree thermostat for 10 minutes; cool to 55 degrees at room temperature, then mix thoroughly with 75 parts of mung bean starch, spread flat on a baking tray with a thickness of no more than 2 cm, and then keep warm in a 50-degree thermostat for 15 minutes; cool to room temperature, add 1.5 parts of a leavening agent, mix well, and a powder coating composition is prepared.

[0148] Comparative Example 3

[0149] The operation steps are the same as those in Example 2, except that the average particle size of the impurity bean starch is 65 microns.

[0150] Comparative Example 4

[0151] The operation steps are the same as those in Example 2, except that the average particle size of the impurity bean starch is 5 microns.

[0152] Comparative Example 5

[0153] The miscellaneous bean starch comprises 50 parts of pea starch with an average particle size of 15 microns and 50 parts of lentil starch.

[0154] Preparation of composite miscellaneous bean powder: Pea whole powder with a particle size D50 of 50 microns was taken to obtain composite miscellaneous bean powder with a thermal enthalpy value of 2.45 and a weight ratio of monosaccharide components arabinose: galactose: glucose of 1:1:5.

[0155] The leavening agent includes: 27 parts of sodium bicarbonate, 4 parts of potassium hydrogen tartrate, 1 part of calcium hydrogen phosphate, 8 parts of calcium dihydrogen phosphate, 5 parts of sodium dihydrogen phosphate, and 23 parts of potassium aluminum sulfate.

[0156] Preparation of powder coating composition:

[0157] Heat 4 parts of rice flour in a 70-degree thermostat for 5 minutes; cool to room temperature at room temperature, then fully mix with 80 parts of bean starch, spread flat on a baking tray with a thickness of no more than 2 cm, and then keep warm in a 50-degree thermostat for 10 minutes; cool to room temperature, add 20 parts of bean composite powder and 1 part of leavening agent, mix well, and obtain a powder coating composition.

[0158] Comparative Example 6

[0159] The miscellaneous bean starch comprises 50 parts of pea starch with an average particle size of 15 microns and 50 parts of lentil starch.

[0160] Preparation of composite miscellaneous bean powder: 15 parts of mung bean starch with a particle size D90 less than 100 microns, 75 parts of mung bean protein powder and 10 parts of pea husk powder are fully mixed to obtain a composite miscellaneous bean powder with a thermal enthalpy value of 0.33 and a weight ratio of monosaccharide components arabinose: galactose: glucose of 1:1:0.5.

[0161] The leavening agent includes: 27 parts of sodium bicarbonate, 4 parts of potassium hydrogen tartrate, 1 part of calcium hydrogen phosphate, 8 parts of calcium dihydrogen phosphate, 5 parts of monosodium phosphate, and 23 parts of potassium aluminum sulfate.

[0162] Preparation of powder coating composition:

[0163] Heat 4 parts of rice flour in a 70-degree thermostat for 5 minutes; cool to room temperature at room temperature, then fully mix with 50 parts of bean starch, spread flat on a baking tray with a thickness of no more than 2 cm, and then keep warm in a 50-degree thermostat for 10 minutes; cool to room temperature, add 30 parts of bean composite powder and 1 part of leavening agent, mix well, and obtain a powder coating composition.

[0164] Comparative Example 7

[0165] The miscellaneous bean starch comprises 50 parts of pea starch with an average particle size of 15 microns and 50 parts of lentil starch.

[0166] Preparation of composite miscellaneous bean powder: Pea protein powder with a particle size D50 of 10 microns was taken, the thermal enthalpy value of which was 0.5, and the weight ratio of monosaccharide components arabinose: galactose: glucose was 1:1:0.05.

[0167] The leavening agent includes: 27 parts of sodium bicarbonate, 4 parts of potassium hydrogen tartrate, 1 part of calcium hydrogen phosphate, 8 parts of calcium dihydrogen phosphate, 5 parts of monosodium phosphate, and 23 parts of potassium aluminum sulfate.

[0168] Preparation of powder coating composition:

[0169] Heat 4 parts of rice flour in a 70-degree thermostat for 5 minutes; cool to 50 degrees at room temperature, then fully mix with 80 parts of bean starch, spread on a baking tray with a thickness of no more than 2 cm, and then keep warm in a 50-degree thermostat for 10 minutes; cool to room temperature, add 15 parts of bean composite powder and 1 part of leavening agent, mix well, and obtain a powder coating composition.

[0170] Comparative Example 8

[0171] The mixed bean starch is mung bean starch with an average particle size of 10 microns.

[0172] Preparation of composite miscellaneous bean powder: Pea whole powder with a D90 particle size of 40 microns was put into a mechanical impact mill for classification, the classifier wheel speed was 3000, the induced draft fan frequency was 50, and the gas-solid concentration was maintained at 0.3kg material / kg air. The fine particles collected from the dust collector were subjected to differential scanning calorimetry analysis. When the thermal enthalpy value reached 2J / g, the classification was stopped, and the dust was collected and discharged to obtain a miscellaneous bean composite powder with a monosaccharide ratio of 1:1:2.

[0173] The leavening agent comprises: 36 parts of sodium bicarbonate, 8 parts of tartaric acid, 12 parts of potassium hydrogen tartrate, and 34 parts of potassium aluminum sulfate.

[0174] Preparation of powder coating composition:

[0175] Directly take 70 parts of miscellaneous bean starch and spread it flat on a baking tray with a material thickness not exceeding 2 cm, and then put it in a 50-degree constant temperature box to keep warm for 15 minutes; after cooling to room temperature, add 12 parts of miscellaneous bean composite powder and 1 part of leavening agent, and mix well to prepare a powder coating composition.

[0176] Comparative Example 9

[0177] The implementation steps are the same as those of Example 4, except that the amount of buckwheat flour added when preparing the coating is 10 parts.

[0178] Comparative Example 10

[0179] The implementation steps are the same as those of Example 5, except that no leavening agent is added when preparing the coated powder.

[0180] Comparative Example 11

[0181] The implementation steps are the same as those of Example 5, except that when preparing the coating, 1 portion of potato starch is heated in a 60 degree thermostat for 15 minutes.

[0182] Comparative Example 12

[0183] The implementation steps are the same as those of Example 6, except that when preparing the powder coating composition, the cassava starch and the bean starch are fully mixed and then placed in a 55 degree constant temperature box for 10 minutes.

[0184] Comparative Example 13

[0185] The implementation steps are the same as those of Example 6, except that when preparing the powder coating composition, 3 parts of cassava starch are heated in a 75-degree thermostat for 5 minutes; after being cooled to room temperature at room temperature, they are fully mixed with 75 parts of miscellaneous bean starch, spread flat on a baking tray with a material thickness not exceeding 2 cm, and then placed in a 45-degree thermostat for insulation for 20 minutes; 10 parts of miscellaneous bean composite powder and 2.5 parts of leavening agent are directly added without cooling, and the powder coating composition is prepared after mixing evenly.

[0186] Comparative Example 14

[0187] Preparation of the coating composition: Under room temperature, 50 parts of lentil flour, 50 parts of flour, and 2 parts of a composite leavening agent (the leavening agent comprises: 27 parts of sodium bicarbonate, 4 parts of potassium hydrogen tartrate, 1 part of calcium hydrogen phosphate, 8 parts of calcium dihydrogen phosphate, 5 parts of monosodium phosphate, and 23 parts of potassium aluminum sulfate) are mixed evenly to obtain a coating composition.

[0188] The powder coating compositions obtained in the above examples and comparative examples were used for frying chicken wings.

[0189] The step of coating with powder is as follows: the chicken wings with a water content of more than 45% after being marinated are put into a powder tank containing the coating composition, rolled and fully dipped in the coating powder, taken out and put into a clean water tank to absorb water for 5 seconds, taken out and put into the coating tank again for secondary coating with powder.

[0190] Take 6kg of soybean oil and heat it to 175℃ for frying. Fry a batch every 30 minutes. Take 300g of chicken wings in each batch and put them into the frying pan for 6 minutes. Remove and drain the oil. Fry for 8 hours a day for 3 consecutive days, for a total of 24 hours. No new oil is added during the frying process. Determine the total polar compound content, total vitamin E content and oil content of chicken wings in the frying oil after cumulative frying for 24 hours.

[0191]

[0192]

[0193] Note: The above data is the average value of three measurements.

[0194] The breading compositions obtained in the above examples and comparative examples are used for frying French fries.

[0195] Coating step: Mix the coating composition and water in a ratio of 1:1.5 to form a coating batter, and let it stand for 10 minutes. Dip the cut potatoes into the batter, stay for 10 seconds, take out and drain for 10 seconds. Put 300g of potatoes coated with flour into an oil pan containing 5kg of palm oil, fry at 150℃ for 10 minutes, fry a batch every 30 minutes, 8 hours a day, fry for 5 consecutive days, fry for a total of 40 hours, and do not add new oil during the frying process. Determine the total polar compound content, total vitamin E content and oil content of French fries in the frying oil after cumulative frying for 40 hours.

[0196]

[0197]

[0198] Note: The above data is the average value of three measurements.

[0199] The above description is only a preferred embodiment of the present invention and is not intended to limit the scope of the substantial technical content of the present invention. The substantial technical content of the present invention is broadly defined in the scope of the claims of the application. Any technical entity or method completed by others, if it is exactly the same as that defined in the scope of the claims of the application or an equivalent variation, will be deemed to be included in the scope of the claims.

Claims

1. A frying powder coating composition, characterized in that: The composition contains 70-90 parts of miscellaneous bean starch, 5-25 parts of miscellaneous bean composite powder, 1-5 parts of cereal powder, 1-2.5 parts of leavening agent and optional non-bean starch; The enthalpy value of the mixed bean composite powder is 0.3-2.0 J / g; and the weight ratio of arabinose, galactose and glucose in the mixed bean composite powder is 1:0.8-1:0.1-2; The average particle size of the miscellaneous bean starch is 10-50 microns; A method for preparing the frying powder coating composition, the method comprising: (1) heating cereal flour and optional non-bean starch; (2) mixing the cereal flour and the optional non-bean starch and the miscellaneous bean starch and heating; (3) cooling the material of step (2), and mixing it with the mixed bean composite powder and the leavening agent; In the method, the heating temperature of step (1) is 70-80° C. and the heating time is 5-10 min; and, In the method, the heating temperature of step (2) is 40-50° C. and the heating time is 10-20 min; and, In the method, the material in step (3) is cooled to below 40°C.

2. The composition according to claim 1, characterized in that The mixed bean composite powder contains one or more of mixed bean whole powder, mixed bean protein powder and mixed bean hull powder.

3. The composition according to claim 1, characterized in that The mixed bean composite powder is obtained by classifying mixed bean powder.

4. The composition according to claim 3, characterized in that The miscellaneous bean powder is one or more of miscellaneous bean skin powder, miscellaneous bean core powder, and miscellaneous bean whole powder, and the classification is airflow classification.

5. The composition according to claim 4, characterized in that The airflow classification is one or more of fluidized bed airflow classification, inertial force airflow classification, centrifugal force airflow classification, gravity airflow classification, and jet airflow classification.

6. The composition according to claim 1, characterized in that The thermal enthalpy value of the mixed bean composite powder is 0.5-1.0 J / g.

7. The composition according to claim 1, characterized in that The miscellaneous beans are one or more of mung beans, peas, chickpeas, lentils, broad beans, cowpeas, kidney beans, red beans, and lentils.

8. The composition according to any one of claims 1 to 7, characterized in that The average particle size of the miscellaneous bean starch is 20-40 microns; and / or, The miscellaneous bean starch is one or more of red bean starch, mung bean starch, broad bean starch, pea starch, cowpea starch, kidney bean starch, lentil starch, chickpea starch, and lentil starch; and / or, The cereal flour is selected from one or more of wheat flour, rice flour, corn flour, buckwheat flour, oat flour, rye flour, barley flour, highland barley flour, sorghum flour and millet flour; and / or, The non-legume starch accounts for 20-40% by weight of the cereal flour; and / or, The non-bean starch is selected from one or more of corn starch, potato starch, tapioca starch, rice starch, wheat starch, sweet potato starch, sorghum starch, barley starch, oat starch, yam starch, and lotus root starch; and / or, The leavening agent is selected from one or more of sodium bicarbonate, ammonium bicarbonate, sodium carbonate, calcium carbonate, ammonium carbonate, tartaric acid, potassium hydrogen tartrate, diammonium hydrogen phosphate, calcium hydrogen phosphate, potassium aluminum sulfate, ammonium aluminum sulfate, sodium tripolyphosphate, sodium pyrophosphate, disodium dihydrogen pyrophosphate, sodium dihydrogen pyrophosphate, calcium dihydrogen pyrophosphate, and disodium hydrogen pyrophosphate.

9. A food, characterized in that The food contains the frying coating composition according to any one of claims 1 to 8.

10. The food according to claim 9, characterized in that The food is plant or animal food.

11. The food according to claim 10, characterized in that The food is one or more of onion rings, French fries, potato chips, tempura, cheese sticks, chicken wings, chicken nuggets, chicken legs, fish fillets, pork chops, and steak.

12. Use of the frying coating composition according to any one of claims 1 to 8 in delaying the deterioration of frying oil and reducing the oil absorption rate of fried food.

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