Quick-frozen conditioned product wrapping powder with high freezing stability and preparation method of quick-frozen conditioned product wrapping powder

Abstract

The invention relates to the field of food processing, and particularly discloses quick-frozen conditioned product wrapping powder with high freezing stability and a preparation method of the quick-frozen conditioned product wrapping powder. Comprising a material A and a material B in a mass ratio of (1-2): 1, and the material A comprises the following raw materials in parts by weight: 30-45 parts of puffed glutinous rice starch, 10-15 parts of modified zein, 25-35 parts of wheat germ powder, 10-15 parts of seasonings, 4-8 parts of flavor materials, 1-1.5 parts of vegetable oil, 1-1.2 parts of sodium bicarbonate and 0.2-0.4 part of disodium hydrogen phosphate; the material B is prepared from the following raw materials in parts by weight: 8 to 12 parts of soybean protein isolate, 12 to 15 parts of gelatin, 1 to 1.5 parts of transglutaminase and 2 to 6 parts of hydroxy propyl distarch phosphate. According to the wrapping powder disclosed by the invention, fried food has relatively good crisp mouth feel during secondary frying and microwave treatment, the oil absorption rate is low, the wrapping powder is relatively low in fat and healthy, the wrapping power and the adhesive power of the wrapping powder and the food are strong, and the wrapping powder is not easy to fall off during secondary frying and microwave treatment.

Description

Technical Field

[0001] The present application relates to the technical field of food processing, and more specifically, to a quick-frozen prepared food powder coating with high freezing stability and a preparation method thereof. Background Art

[0002] Breaded foods are a type of fried food that is widely loved by people, such as chicken fillets and chicken legs. They are mostly based on starch, carbohydrates, and protein. During the production process, the products are first wrapped with breaded foods and then fried at high temperature, giving the products a unique taste of crispy outside and tender inside.

[0003] The frying process of food is to dehydrate the food to form a porous loose structure, and during the frying process, the oil penetrates into the porous structure on the surface of the food, that is, the edible oil and water are replaced, making its oil content higher.

[0004] In the prior art, a Chinese patent application numbered CN2015103500579 discloses a rice bran coating and application thereof, wherein the rice bran coating comprises rice bran and high-gluten flour, wherein the mass ratio of the rice bran to the high-gluten flour is 3:7-1:9; the rice bran is stable rice bran, which is screened through a 20-60 mesh sieve. The rice bran coating replaces part of the flour, optimizes the flour type, and uses high-gluten flour and rice bran for proportioning, which not only reduces the oil absorption rate of fried food and increases the nutrition of the product without affecting the sensory index, but also increases the comprehensive utilization added value of rice bran.

[0005] Breaded foods are generally fried and then frozen and stored, and then heat-treated before consumption, such as double frying and microwave heating. However, during the freezing process, moisture forms ice crystals inside the breadcrumbs, making the breadcrumbs structure fragile. During thawing, the melting of the ice crystals may cause the adhesion between the breadcrumbs and the food to weaken. Therefore, during double frying and microwave heating, the moisture of the matrix material migrates from the inside to the outside and continuously dissipates into the breadcrumbs, causing the food to lose its original crispy taste, and even the breadcrumbs to fall off, reducing its overall appearance. Summary of the invention

[0006] In order to ensure that the pre-fried breaded food that has been frozen and stored does not have a breading layer that is not easy to fall off during secondary frying and microwave heating, and has a crispy taste, the present application provides a breading for quick-frozen prepared foods with high freezing stability and a preparation method thereof.

[0007] In a first aspect, the present application provides a quick-frozen prepared food powder coating with high freezing stability, using the following technical solution: A quick-frozen prepared food coating with high freezing stability, comprising material A and material B in a mass ratio of 1-2:1, wherein material A comprises the following raw materials in parts by weight: 30-45 parts of puffed glutinous rice starch, 10-15 parts of modified zein, 25-35 parts of wheat germ powder, 10-15 parts of seasoning, 4-8 parts of flavoring, 1-1.5 parts of vegetable oil, 1-1.2 parts of sodium bicarbonate, and 0.2-0.4 parts of disodium hydrogen phosphate; The material B comprises the following raw materials in parts by weight: 8-12 parts of soy protein isolate, 12-15 parts of gelatin, 1-1.5 parts of transglutaminase and 2-6 parts of hydroxypropyl distarch phosphate.

[0008] By adopting the above technical scheme, the puffed glutinous rice starch is obtained by heating and pressing, and its thermal stability is greater. After puffing, the glutinous rice starch particles disintegrate, and more hydrophilic hydroxyl groups are exposed outside, the water solubility is enhanced, and the bonding strength is greater. In addition, the glutinous rice starch is mainly straight-chain starch, and its molecular structure is relatively complex, the steric hindrance is large, and it is not easy to age. This characteristic of straight-chain starch enables it to maintain good stability at low temperatures, and it is not easy to form ice crystals and cause structural damage. In addition, the puffing treatment can change the structure of the glutinous rice starch, making it loose and spongy, and increasing its surface area and porosity. This structural change helps to improve the water holding capacity of the glutinous rice starch. When refrigerated after frying, it can retain more water, reduce the formation of ice crystals and damage to particles, thereby reducing the occurrence of debonding of the coating and food caused by the melting of ice crystals during thawing.

[0009] Soy protein isolate is rich in nutrition, cholesterol-free and low in cost. It can form a good gel through the interaction between protein-fat, protein-water and protein-protein, significantly improving the antifreeze property of the matrix food. Soy protein isolate can increase the binding force of free water in the food to be fried, and the hydroxyl groups on the gelatin molecular chain can form hydrogen bonds with water molecules to improve water holding capacity, prevent water from diffusing outward, and improve the crispy taste. The cross-linking of transglutaminase can improve and improve the gel properties of soy protein isolate, such as water holding capacity and texture properties. Transglutaminase is an enzyme that can catalyze the transamidation reaction, which can catalyze the combination of the ε-amino group on the lysine of the protein and the γ-amide group on the glutamic acid, promote covalent cross-linking between proteins, thereby modifying the protein and improving the strength, viscoelasticity, water holding capacity and antifreeze property of the modified soy protein isolate gel. Moreover, gelatin and soy protein isolate can also undergo cross-linking reaction under the action of transglutaminase, which can improve the viscoelasticity and water holding capacity of material B on the food to be fried and enhance the refrigeration stability. In addition, gelatin contains more hydrophilic hydroxyl groups, which can interact with glutinous rice starch during frying to form a physical barrier layer and inhibit the oil absorption of food. Hydroxypropyl distarch phosphate has good water retention. The hydroxyl and starch groups in its molecular structure can interact with the water in the food to form a stable structure, effectively preventing water loss. It also has strong thickening and adhesion, which can enhance the viscosity of soy protein isolate gel, improve the overall structural stability of material B and food, and increase the adhesion of the coating.

[0010] Optionally, the preparation method of the puffed glutinous rice starch is: The bamboo shoots are ultrafinely ground for 25-30 minutes and then mixed with glutinous rice starch to obtain a composite material, wherein the mass ratio of the bamboo shoots to the glutinous rice starch is 0.15-0.2:1; Extruding, puffing and crushing the composite material to obtain a crushed material; A sodium alginate solution with a concentration of 1.5-2wt% is evenly sprayed on the crushed material, and then dried to obtain puffed glutinous rice starch, wherein the mass ratio of the sodium alginate solution to the crushed material is 0.3-0.4:1.

[0011] By adopting the above technical solution, extrusion puffing is a technology for puffing food through the comprehensive effects of heat energy, mechanical shearing and pressure, which integrates mixing, cooking, compression and molding. It is a high-temperature, high-pressure and short-time process. The nutritional components of the product obtained by extrusion puffing are almost not destroyed, and the digestion and absorption of nutrients such as protein and starch are improved. The high temperature during the processing also plays a role in sterilization, thereby improving product quality and safety. Adding bamboo shoots to glutinous rice starch means introducing dietary fiber into the starch system. The bamboo shoots are first ultrafinely crushed to reduce the particle size of the bamboo shoots, so that the bamboo shoots containing dietary fiber can be evenly distributed in the glutinous rice starch matrix, avoiding the premature rupture of starch cells and air chambers, playing a protective and supporting effect, and improving the continuity of the starch and fiber matrix. At the same time, the fiber also provides more nucleation sites, thereby improving the puffing degree. Moreover, when the mass ratio of the added amount of bamboo shoots to the glutinous rice starch is 0.15-0.2, the bamboo shoots can be evenly distributed in the glutinous rice starch, providing support for puffing molding, which is more conducive to the puffing of the composite system, making the puffing degree of the puffed glutinous rice starch higher and presenting a sponge-like state, thereby increasing its water holding capacity and having better water retention performance. Whether in the refrigeration process or in the thawing process, it can reduce the outward penetration and diffusion of water in the center of the fried food, reduce the formation of ice crystals, improve the taste, and enhance the adhesion between the coating layer and the food. Moreover, the glutinous rice starch with a higher puffing degree has a richer porous structure and an increased specific surface area, which is conducive to its combination with the food.

[0012] Sodium alginate solution is also sprayed on the crushed material. The hydrophilic colloid of sodium alginate wraps around the surface of the crushed material to form a physical barrier, which hinders the penetration of oil into the interior of the puffed glutinous rice starch particles and reduces the oil absorption of fried foods. Sodium alginate has a higher viscosity and a stronger ability to wrap around the crushed material particles. The physical barrier formed is denser, and its ability to hinder oil from penetrating into the interior of the starch particles is stronger.

[0013] Optionally, during the extrusion puffing, the screw speed is 150-200 rpm.

[0014] By adopting the above technical solution, during extrusion puffing, if the screw speed is too low, the driving force given by the screw to the material is insufficient, resulting in the accumulation of material at the die head, a sharp increase in pressure, and difficulty in expanding the material. If the screw speed is too fast, the driving force and shear force are too large, the advancement speed and extrusion speed of the material are too fast, and the heat and pressure time are short, which can easily cause uneven puffing.

[0015] Optionally, the moisture content of the composite material is 18-20%.

[0016] By adopting the above technical solution, when the moisture content of the composite material is low, the water vapor generated by the evaporation of water is small, which reduces the driving force of the extrusion collision, resulting in insufficient driving force of the material during the advancement process, and the friction resistance between the material and the extruder cavity wall increases during the advancement process. At the same time, water will reduce the concentration and viscosity of starch during the extrusion puffing process, and play a plasticizing role. However, if the moisture content is too high, the viscosity and consistency of the material will be reduced, and the friction with the extrusion cavity will be reduced, so that sufficient pressure cannot be generated, resulting in insufficient puffing.

[0017] Optionally, the modified zein is prepared by the following method: adding zein, glucose, naringenin and carrageenan into an ethanol solution, stirring evenly, obtaining a mixed solution, and spray-drying the solution to obtain the modified zein.

[0018] By adopting the above technical scheme, naringenin, as a dihydroflavonoid compound, exists inside and on the surface of the pores of zein after spray drying. The aggregation of naringenin in some molecular chains effectively reduces the migration rate and moving space of water molecules in the chain, greatly improves the surface hydrophobicity and the stability of the penetration path, thereby forming a modified zein with excellent water barrier and water retention properties. On the surface of food, it can prevent the internal water of the food from diffusing outward. In addition, naringenin, as a natural polyphenol, has unique antibacterial ability. In the inhibition process, it depends on membrane permeability, and then combines with organelles to destroy transcription substances and cause cell apoptosis. Zein forms a porous structure after spray drying, thereby gradually releasing naringenin, inhibiting the microbial environment on the surface of the food, and achieving a long-term water barrier effect. During repeated freezing and thawing, it can still achieve a good water barrier effect, avoid the release of water to the coating layer, and improve the crispness.

[0019] Optionally, the modified zein comprises the following raw materials in parts by weight: 2-4 parts of zein, 18-26 parts of carrageenan, 5-10 parts of glucose, 5-10 parts of naringenin, and 20-30 parts of ethanol solution.

[0020] By adopting the above technical scheme, the modified zein prepared from the above raw materials can effectively prevent the internal moisture of fried foods from penetrating to the outside during secondary frying or microwave heating, thereby allowing the fried foods to maintain their original crispness. At the same time, the added carrageenan can also reduce the oil absorption rate of secondary frying, making it more low-fat and healthier.

[0021] Optionally, the flavoring agent is selected from one of black pepper powder, Sichuan pepper powder, sesame and seaweed mixed powder and Orleans powder.

[0022] Optionally, the seasoning includes the following raw materials in parts by weight: 1-2 parts of edible salt, 1-2 parts of white sugar, 1-1.5 parts of chicken essence, and 6-10 parts of spices; The vegetable oil is vegetable blended oil.

[0023] In a second aspect, the present application provides a method for preparing a quick-frozen prepared food powder with high freezing stability, using the following technical solution: A method for preparing a quick-frozen prepared food coating with high freezing stability, comprising the following steps: uniformly mixing puffed glutinous rice starch, modified zein, wheat germ powder, seasoning, flavoring, vegetable oil, sodium bicarbonate and sodium dihydrogen phosphate to obtain material A; The soy protein isolate, gelatin, transglutaminase and hydroxypropyl distarch phosphate are uniformly mixed to prepare material B; The material A and the material B are packaged separately to prepare the coating powder.

[0024] By adopting the above technical solution, material A and material B are prepared separately, the preparation method is simple, and the crispness of fried food can be effectively improved.

[0025] In a third aspect, the present application provides a method for preparing frozen pre-fried food, using the following technical solution: A method for preparing frozen pre-fried food comprises the following steps: The material B in the quick-frozen prepared food coating with high freezing stability and water are mixed evenly to prepare a slurry, wherein the mass ratio of the material B to water is 1:6.5-13; The food to be fried is mixed evenly with the slurry, vacuum treated at -(0.1-0.15) Kpa and 0-10° C. for 30-40 minutes, then mixed evenly with material A in the quick-frozen prepared product coating with high freezing stability, and then fried.

[0026] By adopting the above technical scheme, the pressure difference formed by vacuum is utilized to accelerate the movement of material molecules and the diffusion of gas molecules in the slurry formed by material B, thereby improving the speed and uniformity of processing the food to be fried; the pressure difference generated by vacuum is conducive to the diffusion of soy protein isolate, puffed glutinous rice starch, etc. into the gaps of the products to be fried, and the hydrophilic amino acid profiles on the molecular surface of the soy protein isolate combine with water molecules to form hydrogen bonds, so that the protein undergoes hydration, thereby improving the binding capacity of free water in the food to be fried; and the slurry is first used to perform vacuum impregnation on the food to be fried, so that the slurry can penetrate into the food to be fried, further increasing the protection capacity of the water inside the food to be fried, and preventing the water from penetrating outwards, and the viscoelastic gel formed by the soy protein isolate can increase the bonding strength between material A and the food to be fried, and reduce the shedding of the coating, thereby enhancing the viscosity on the one hand, and enhancing the water holding capacity on the other hand, reducing the amount of water diffusion outwards, thereby improving the crisp taste of the food, and reducing the shedding of the coating.

[0027] In summary, this application has the following beneficial effects: 1. Since the present application adopts material B containing soy protein isolate, transglutaminase, gelatin and hydroxypropyl distarch phosphate, and material A containing puffed glutinous rice starch, the two are combined to treat the fried food, which can reduce the formation of ice crystals, improve the antifreeze and water holding properties, enhance the refrigeration stability, and at the same time strengthen the bonding force between the coating and the fried food, so that it is not easy to fall off during secondary frying and microwave, thereby affecting the appearance quality of the fried food.

[0028] 2. In the present application, glutinous rice starch and ultrafinely crushed bamboo shoots are preferably extruded and puffed, followed by spraying sodium alginate solution and drying to prepare puffed glutinous rice starch. The composite material with high puffing degree has high water holding capacity, can reduce the diffusion of water in the food after frying, improve the crisp taste, and reduce the shedding of the coating layer.

[0029] 3. In the present application, corn starch, naringenin, carrageenan, etc. are preferably used to prepare modified zein, which can further reduce the water diffusion of fried foods, while reducing the oil absorption rate and improving the antifreeze ability. DETAILED DESCRIPTION

[0030] The following examples further illustrate the present application in detail.

[0031] Preparation Example 1-8 of Puffed Glutinous Rice Starch Preparation Example 1: After ultrafine grinding of bamboo shoots for 30 minutes, the mixture was evenly mixed with 100g of glutinous rice starch to prepare a composite material, wherein the mass ratio of bamboo shoots to glutinous rice starch was 0.15:1; The composite material is extruded and puffed to obtain a pulverized material, the water content of the composite material is 20%, the screw speed during extrusion is 150 rpm, and the temperatures of the various zones during extrusion are 80° C., 100° C., 130° C., 130° C., and 130° C., respectively; A sodium alginate solution with a concentration of 2 wt % was evenly sprayed on the crushed material, and then dried at 40° C. for 12 h to obtain puffed glutinous rice starch, and the mass ratio of the sodium alginate solution to the crushed material was 0.3:1.

[0032] Preparation Example 2: After ultrafine grinding for 25 minutes, bamboo shoots were evenly mixed with 100g of glutinous rice starch to prepare a composite material, and the mass ratio of bamboo shoots to glutinous rice starch was 0.2:1; The composite material is extruded and puffed to obtain a pulverized material. The water content of the composite material is 18%. The screw speed during extrusion is 200 rpm. The temperatures of the various zones during extrusion are 80° C., 100° C., 130° C., 130° C., and 130° C., respectively. A sodium alginate solution with a concentration of 1.5 wt % was evenly sprayed on the crushed material, and then dried at 40° C. for 12 h to obtain puffed glutinous rice starch, and the mass ratio of the sodium alginate solution to the crushed material was 0.4:1.

[0033] Preparation Example 3: The difference from Preparation Example 1 is that no bamboo shoots are added, and no sodium alginate solution is sprayed, and the product is prepared only by extrusion and puffing of glutinous rice starch.

[0034] Preparation Example 4: The difference from Preparation Example 1 is that the sodium alginate solution is not sprayed, and the crushed material is expanded nano-starch.

[0035] Preparation Example 5: The difference from Preparation Example 1 is that the water content of the composite material is 30%.

[0036] Preparation Example 6: The difference from Preparation Example 1 is that the water content of the composite material is 15%.

[0037] Preparation Example 7: The difference from Preparation Example 1 is that the screw extrusion speed is 300 rpm.

[0038] Preparation Example 8: The difference from Preparation Example 1 is that the screw extrusion speed is 100 rpm.

[0039] Preparation Examples 9-12 of Modified Zein Preparation Example 9: 4 g of zein, 10 g of glucose, 10 g of naringenin and 26 g of carrageenan were added to 20 g of ethanol solution, stirred evenly to obtain a mixed solution, and the mixed solution was spray-dried to obtain modified zein. The spray drying air inlet temperature was 70° C. and the air outlet temperature was 90° C.

[0040] Preparation Example 10: 2 g of zein, 5 g of glucose, 5 g of naringenin and 18 g of carrageenan were added to 30 g of ethanol solution, stirred evenly to obtain a mixed solution, and the mixed solution was spray-dried to obtain modified zein. The spray drying air inlet temperature was 70° C. and the air outlet temperature was 90° C.

[0041] Preparation Example 11: The difference from Preparation Example 9 is that naringenin is not added.

[0042] Preparation Example 12: The difference from Preparation Example 9 is that carrageenan is not added. Example

[0043] Embodiment 1: A quick-frozen prepared food powder with high freezing stability, comprising material A and material B in a mass ratio of 1:1, material A comprising the following raw materials by weight: 35g puffed glutinous rice starch, 13g modified zein, 30g wheat germ powder, 13g seasoning, 6g flavoring, 1.3g vegetable oil, 1.2g sodium bicarbonate and 0.3g sodium dihydrogen carbonate, puffed glutinous rice starch is prepared by Preparation Example 1, modified zein is prepared by Preparation Example 9, wheat germ powder is selected from Xi'an Wanchang Biotechnology, item number 27, seasoning comprises 1g edible salt, 2g white sugar, 1g chicken essence and 9g spices, vegetable oil is vegetable blending oil, comprising 97% soybean oil and 3% sunflower oil, selected from Changsha Yuhua District Daolixiang Rice Industry, and flavoring is Orleans flour; Material B includes the following raw materials in parts by weight: 10g soy protein isolate, 13g gelatin, 1.2g transglutaminase and 4g hydroxypropyl distarch phosphate. The soy protein isolate is selected from Wuhan Boxuxin Biotechnology with the item number 0235, and the transglutaminase is selected from Zhengzhou Demao Biotechnology with the item number 48956.

[0044] The method for preparing the quick-frozen prepared food powder coating with high freezing stability comprises the following steps: The puffed glutinous rice starch, modified zein, wheat germ powder, seasoning, flavoring, vegetable oil, sodium bicarbonate and sodium dihydrogen phosphate are uniformly mixed to prepare material A; The soy protein isolate, gelatin, transglutaminase and hydroxypropyl distarch phosphate are uniformly mixed to prepare material B; The material A and the material B are packaged separately to prepare the coating powder.

[0045] Example 2: A quick-frozen prepared food coating with high freezing stability, comprising material A and material B in a mass ratio of 2:1, material A comprising the following raw materials by weight: 45g puffed glutinous rice starch, 15g modified zein, 35g wheat germ powder, 15g seasoning, 8g flavoring, 1.5g vegetable oil, 1.1g sodium bicarbonate and 0.4g sodium dihydrogen carbonate, puffed glutinous rice starch is prepared by Preparation Example 2, modified zein is prepared by Preparation Example 10, wheat germ powder is selected from Xi'an Wanchang Biotechnology, item number 27, seasoning comprises 2g edible salt, 1.5g white sugar, 1.5g chicken essence and 10g spices, vegetable oil is vegetable blending oil, comprising 97% soybean oil and 3% sunflower oil, selected from Changsha Yuhua District Daolixiang Rice Industry, and flavoring is Orleans flour; Material B includes the following raw materials in parts by weight: 12g soy protein isolate, 15g gelatin, 1.5g transglutaminase and 6g hydroxypropyl distarch phosphate. The soy protein isolate is selected from Wuhan Boxin Biotechnology Co., Ltd. with the item number 0235, and the transglutaminase is selected from Zhengzhou Demao Biotechnology Co., Ltd. with the item number 48956.

[0046] The method for preparing the quick-frozen prepared food powder coating with high freezing stability comprises the following steps: The puffed glutinous rice starch, modified zein, wheat germ powder, seasoning, flavoring, vegetable oil, sodium bicarbonate and sodium dihydrogen phosphate are uniformly mixed to prepare material A; The soy protein isolate, gelatin, transglutaminase and hydroxypropyl distarch phosphate are uniformly mixed to prepare material B; The material A and the material B are packaged separately to prepare the coating powder.

[0047] Example 3: A quick-frozen prepared food coating with high freezing stability, comprising material A and material B in a mass ratio of 1:1, material A comprising the following raw materials by weight: 30g puffed glutinous rice starch, 10g modified zein, 25g wheat germ powder, 10g seasoning, 4g flavoring, 1g vegetable oil, 1g sodium bicarbonate and 0.2g sodium dihydrogen carbonate, puffed glutinous rice starch is prepared by Preparation Example 2, modified zein is prepared by Preparation Example 9, wheat germ powder is selected from Xi'an Wanchang Biotechnology, item number 27, seasoning comprises 2g edible salt, 1g white sugar, 1g chicken essence and 6g spices, vegetable oil is vegetable blending oil, comprising 97% soybean oil and 3% sunflower oil, selected from Changsha Yuhua District Daolixiang Rice Industry, and flavoring is Orleans powder; Material B includes the following raw materials in parts by weight: 8g soy protein isolate, 12g gelatin, 1g transglutaminase and 2g hydroxypropyl distarch phosphate. The soy protein isolate is selected from Wuhan Boxuxin Biotechnology with the item number 0235, and the transglutaminase is selected from Zhengzhou Demao Biotechnology with the item number 48956.

[0048] The method for preparing the quick-frozen prepared food powder coating with high freezing stability comprises the following steps: The puffed glutinous rice starch, modified zein, wheat germ powder, seasoning, flavoring, vegetable oil, sodium bicarbonate and sodium dihydrogen phosphate are uniformly mixed to prepare material A; The soy protein isolate, gelatin, transglutaminase and hydroxypropyl distarch phosphate are uniformly mixed to prepare material B; The material A and the material B are packaged separately to prepare the coating powder.

[0049] Example 4: A quick-frozen prepared food coating with high freezing stability, which is different from Example 1 in that the puffed glutinous rice starch is prepared according to Preparation Example 3.

[0050] Example 5: A quick-frozen prepared food coating with high freezing stability, which is different from Example 1 in that the puffed glutinous rice starch is prepared according to Preparation Example 4.

[0051] Example 6: A quick-frozen prepared food coating with high freezing stability, which differs from Example 1 in that the puffed glutinous rice starch is prepared according to Preparation Example 5.

[0052] Example 7: A quick-frozen prepared food coating with high freezing stability, which is different from Example 1 in that the puffed glutinous rice starch is prepared according to Preparation Example 6.

[0053] Example 8: A quick-frozen prepared food coating with high freezing stability, which differs from Example 1 in that the puffed glutinous rice starch is prepared according to Preparation Example 7.

[0054] Example 9: A quick-frozen prepared food coating with high freezing stability, which is different from Example 1 in that the puffed glutinous rice starch is prepared according to Preparation Example 8.

[0055] Example 10: A quick-frozen prepared food coating with high freezing stability, which is different from Example 1 in that the modified zein is prepared by Preparation Example 11.

[0056] Example 11: A quick-frozen prepared food coating with high freezing stability, which is different from Example 1 in that the modified zein is prepared by Preparation Example 12.

[0057] Comparative Example Comparative Example 1: A quick-frozen prepared food powder with high freezing stability, which differs from Example 1 in that material B is not added.

[0058] Comparative Example 2: A quick-frozen prepared food coating with high freezing stability, which differs from Example 1 in that an equal amount of glutinous rice starch is used in material A instead of puffed glutinous rice starch.

[0059] Comparative Example 3: A quick-frozen prepared food coating with high freezing stability, which differs from Example 1 in that an equal amount of wheat germ powder is used in material A to replace modified zein.

[0060] Comparative Example 4: A quick-frozen prepared food coating with high freezing stability, which differs from Example 1 in that hydroxypropyl distarch phosphate is not added to material B.

[0061] Comparative Example 5: A quick-frozen prepared food coating with high freezing stability, which differs from Example 1 in that no transglutaminase is added to material B.

[0062] Application Examples Application Example 1: A method for preparing frozen pre-fried food, comprising the following steps: The material B in the coating prepared in Example 1 and water are uniformly mixed to obtain a slurry, wherein the mass ratio of the material B to water is 1:13; The chicken fillet was marinated for 4 hours, mixed evenly with the slurry, vacuum treated at -0.1 Kpa and 10°C for 30 minutes, then mixed evenly with the coating material A prepared in Example 1, and fried at 180°C for 2 minutes to obtain a pre-frozen fried food.

[0063] Application Examples 2-11: A method for preparing frozen pre-fried food, which differs from Application Example 1 in that the coating powder prepared by Examples 2 to 11 are used respectively.

[0064] Application Example 12: A method for preparing frozen pre-fried food. The difference from Application Example 1 is that the chicken fillet is marinated for 4 hours using Material A prepared in Comparative Example 1, and then mixed evenly with Material A in the coating prepared in Example 1, and fried at 180°C for 2 minutes to obtain pre-frozen fried food.

[0065] Application Examples 13-16: A method for preparing frozen pre-fried food, which differs from Application Example 1 in that the coating powder prepared in Comparative Examples 1-5 is used respectively.

[0066] Performance testing Frozen pre-fried food was prepared according to the method in Application Example 1-16, and then the oil absorption rate was tested as follows: 2 g of sample was placed in a fully automatic Soxhlet fat extractor at 105°C, extracted for 2 h in petroleum ether with a boiling range of 30-60°C, and the fat content was obtained by the differential method. The average value of three measurements was taken for each sample.

[0067] The frozen pre-fried food prepared in Application Examples 1-16 was repeatedly frozen and thawed, and then the fried food samples of the same mass M were taken, and were fried twice and heated in a microwave at 900W for 40s, respectively. The crispness of the fried food after frying and microwave was measured, and the crispness of the skin was 7-9 points, the skin was slightly soft but the crispness was acceptable was 4-7 points, and the skin was too soft and the crispness was poor was 1-4 points, based on the average value of the sensory evaluation of 20 people; The oil after the secondary frying was filtered, and the mass m1 of the coating residue obtained after filtration was weighed. At the same time, the oil absorption rate of the food obtained after the secondary frying was tested. The microwave fried food was picked up and slightly shaken for 2-3 seconds, and the fallen coating residue was weighed m2. The coating residue shedding rate was calculated according to m1 / M and m2 / M. Three samples were tested for each embodiment or comparative example, and the test results were averaged.

[0068] Table 1 Combining Examples 1-3 and the data in Table 1, it can be seen that the fried foods prepared using the coated foods prepared in Examples 1-3 have a low oil absorption rate, less fat content, and are healthier to eat; and after secondary frying and microwave heating, they are still relatively crispy, with less surface coating shedding, and the oil absorption rate increases less after secondary frying.

[0069] In Example 4, the puffed glutinous rice starch prepared in Preparation Example 3 was used, wherein the sodium alginate solution was not sprayed and bamboo shoots were not added. It can be seen that after the fried food was fried twice and heated in the microwave, the rate of the coating residue falling off increased and the crispness decreased significantly.

[0070] In Example 5, glutinous rice starch and bamboo shoots were used for puffing. Compared with Example 1, it can be seen that the oil absorption rate of the fried food did not change much, and the crispness was slightly reduced, and the coating residue rate increased, indicating that adding bamboo shoots can improve the crispness of fried foods, and using sodium alginate solution can improve the adhesion of the coating and reduce the amount of shedding.

[0071] Example 6 and Example 7 use the puffed glutinous rice starch prepared in Preparation Example 5 and Preparation Example 6, respectively. Compared with Preparation Example 1, Preparation Example 5 and Preparation Example 6 increase and decrease the water content of the composite material, respectively. It can be seen that the crispness evaluation scores of the fried foods obtained by secondary frying and microwave are reduced, and the shedding rate of the coating residue is increased. It can be seen that the water content of the composite material will affect the puffing effect of the puffed glutinous rice flour, and then affect the use effect of the coating.

[0072] In Example 8 and Example 9, the puffed glutinous rice starch prepared in Preparation Example 7 and Preparation Example 8 was used respectively. Compared with Example 1, when the coating powder prepared in Example 8 and Example 9 was used for fried food, the crispiness evaluation decreased, and the coating powder easily fell off after secondary frying and microwaving.

[0073] Compared with Example 1, Example 10 uses the modified corn alcohol-soluble starch prepared in Preparation Example 11, and Example 11 uses the modified corn alcohol-soluble starch prepared in Preparation Example 12. It can be seen that the coating prepared in Examples 10 and 11 can improve the crispness of food and reduce the amount of coating falling off during secondary frying and microwaving of fried food.

[0074] In Comparative Example 1, material B was not added, while in Comparative Example 2, glutinous rice starch was used instead of puffed glutinous rice starch. It can be seen that the breading prepared in Comparative Examples 1 and 2 had a low crispiness evaluation, a high oil absorption rate, and the breading was easy to fall off.

[0075] In Comparative Example 3, wheat germ powder is used in equal amount to replace modified zein. As can be seen from the data in Table 1, the oil absorption rate of the breading prepared in Comparative Example 3 is increased, the crispness is reduced, and the breading is easy to fall off.

[0076] Compared with Example 1, no hydroxypropyl distarch phosphate was added to material B in Comparative Example 4, and no transglutaminase was added in Comparative Example 5. It can be seen that the coating prepared in Comparative Examples 4 and 5 has a reduced effect on improving the crispness and adhesion of fried foods.

[0077] This specific embodiment is merely an explanation of the present application and is not a limitation of the present application. After reading this specification, those skilled in the art may make modifications to the present embodiment without any creative contribution as needed, but such modifications are protected by the patent law as long as they are within the scope of the claims of the present application.

Claims

1. A quick-frozen prepared food powder with high freezing stability, characterized in that: The invention comprises material A and material B in a mass ratio of 1-2:1, wherein material A comprises the following raw materials in parts by weight: 30-45 parts of puffed glutinous rice starch, 10-15 parts of modified zein, 25-35 parts of wheat germ powder, 10-15 parts of seasoning, 4-8 parts of flavoring, 1-1.5 parts of vegetable oil, 1-1.2 parts of sodium bicarbonate, and 0.2-0.4 parts of disodium hydrogen phosphate; The material B comprises the following raw materials in parts by weight: 8-12 parts of soy protein isolate, 12-15 parts of gelatin, 1-1.5 parts of transglutaminase and 2-6 parts of hydroxypropyl distarch phosphate.

2. The quick-frozen prepared food powder coating with high freezing stability according to claim 1, characterized in that: The preparation method of the puffed glutinous rice starch is: The bamboo shoots are ultrafinely ground for 25-30 minutes and then mixed with glutinous rice starch to obtain a composite material, wherein the mass ratio of the bamboo shoots to the glutinous rice starch is 0.15-0.2:1; Extruding, puffing and crushing the composite material to obtain a crushed material; A sodium alginate solution with a concentration of 1.5-2wt% is evenly sprayed on the crushed material, and then dried to obtain puffed glutinous rice starch, and the mass ratio of the sodium alginate solution to the crushed material is 0.3-0.4:

1.

3. The quick-frozen prepared food powder coating with high freezing stability according to claim 2, characterized in that: During the extrusion and puffing, the screw speed is 150-200 rpm.

4. The quick-frozen prepared food powder coating with high freezing stability according to claim 2, characterized in that: The moisture content of the composite material is 18-20%.

5. The quick-frozen prepared food powder coating with high freezing stability according to claim 1, characterized in that: The modified zein is prepared by the following method: adding zein, glucose, naringenin and carrageenan into an ethanol solution, stirring evenly, obtaining a mixed solution, and spray drying the solution to obtain the modified zein.

6. The quick-frozen prepared food powder coating with high freezing stability according to claim 5, characterized in that: The modified zein comprises the following raw materials in parts by weight: 2-4 parts of zein, 18-26 parts of carrageenan, 5-10 parts of glucose, 5-10 parts of naringenin, and 20-30 parts of ethanol solution.

7. The quick-frozen prepared food powder coating with high freezing stability according to claim 1, characterized in that: The flavoring material is selected from one of black pepper powder, Sichuan pepper powder, sesame seaweed mixed powder and Orleans powder.

8. The quick-frozen prepared food powder coating with high freezing stability according to claim 1, characterized in that: The seasoning comprises the following raw materials in parts by weight: 1-2 parts of edible salt, 1-2 parts of white sugar, 1-1.5 parts of chicken essence, and 6-10 parts of spices; The vegetable oil is vegetable blended oil.

9. The method for preparing the quick-frozen prepared food powder with high freezing stability according to any one of claims 1 to 8, characterized in that: The following steps are involved: The puffed glutinous rice starch, modified zein, wheat germ powder, seasoning, flavoring, vegetable oil, sodium bicarbonate and sodium dihydrogen phosphate are uniformly mixed to prepare material A; The soy protein isolate, gelatin, transglutaminase and hydroxypropyl distarch phosphate are uniformly mixed to prepare material B; The material A and the material B are packaged separately to prepare the coating powder.

10. A method for preparing frozen pre-fried food, characterized in that: The following steps are involved: The material B in the quick-frozen prepared product coating with high freezing stability according to any one of claims 1 to 8 and water are mixed evenly to prepare a slurry, wherein the mass ratio of the material B to the water is 1:6.5-13; The food to be fried is mixed evenly with the slurry, vacuum treated at -(0.1-0.15) Kpa and 0-10°C for 30-40 minutes, then mixed evenly with material A in the quick-frozen prepared product coating with high freezing stability as claimed in any one of claims 1-8, and then fried.

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