Powder coating process for reducing oil absorption rate of fried food

Abstract

The invention relates to the field of low-oil-absorption-rate food processing, and particularly discloses a powder coating process for reducing oil absorption rate of fried food, which comprises the following steps: S1, weighing 15-20 parts by weight of wheat flour, 1-4 parts by weight of fucoidin coated oat dietary fiber, 0.2-0.4 part by weight of sodium carboxymethyl starch, 0.2-0.4 part by weight of high-fat pectin, 0.6-1.2 parts by weight of sugar and 35-50 parts by weight of water at 80-85 DEG C, and uniformly mixing to prepare slurry; s2, weighing 45-55 parts by weight of modified wheat flour, 12-18 parts by weight of modified Chinese yam starch, 2-4 parts by weight of maltodextrin, 1-4 parts by weight of oat dietary fibers, 1-3 parts by weight of salt, 2-6 parts by weight of seasoning powder, 0.2-0.3 part by weight of a swelling agent and 0.1-0.3 part by weight of a flavor enhancer, and uniformly mixing to prepare powder; s3, pretreating the surface of food to be fried, then dip-coating the slurry, adhering powder, and frying to obtain fried food; the biscuit has the advantages of being low in oil absorption rate, not prone to powder falling and crisp in taste.

Description

Technical Field

[0001] The present application relates to the field of low oil absorption food processing, and more specifically, to a powder coating process for reducing the oil absorption rate of fried food. Background Art

[0002] Fried foods are loved by many adults and children because of their crispy taste, fragrant aroma and ability to increase appetite; especially fried foods such as fried chicken fillets, fried chicken legs, and fried chicken racks, which have broad market prospects.

[0003] During the preparation process of fried foods, it is generally necessary to coat the surface of the food with flour. Coating with flour not only makes the food crispy, but also protects the food from direct contact with high-temperature oil, protects the food from burning, and increases the flavor and beauty of the food.

[0004] However, during the high-temperature frying process of fried foods coated with flour, the flour on the surface is easy to absorb oil, and the unsaturated fatty acids in the oil are easy to change into harmful substances such as acrylamide. Long-term intake of fried foods that absorb too much oil can easily induce cardiovascular and cerebrovascular diseases, hypertension, diabetes, etc.; if the amount of flour is small, although the oil absorption rate can be partially controlled, the crispness and taste of the fried food are affected; if the normal amount of flour is used to ensure the crispness and taste of the fried food, the food surface is prone to powder and residue falling off when the fried food is taken before frying, during frying, and after frying, thus affecting the appearance and taste of the fried food.

[0005] Therefore, how to develop a new fried food coating process so that the prepared fried food has the advantages of low oil absorption, not easy to fall off, and crispy taste is a problem to be solved. Summary of the invention

[0006] In order to make the prepared fried food have the advantages of low oil absorption, not easy to fall off powder, and crispy taste, the present application provides a powder coating process for reducing the oil absorption rate of fried food.

[0007] The present application provides a coating process for reducing the oil absorption rate of fried food, which adopts the following technical solution: A flour coating process for reducing the oil absorption rate of fried food comprises the following steps: S1. Weigh 15-20 parts of wheat flour, 1-4 parts of fucoidan coated oat dietary fiber, 0.2-0.4 parts of sodium carboxymethyl starch, 0.2-0.4 parts of high-fat pectin, 0.6-1.2 parts of sugar, and 35-50 parts of 80-85° C. water by weight, mix well, and prepare a slurry; S2, weighing 45-55 parts of modified wheat flour, 12-18 parts of modified yam starch, 2-4 parts of maltodextrin, 1-4 parts of oat dietary fiber, 1-3 parts of salt, 2-6 parts of seasoning powder, 0.2-0.3 parts of leavening agent, and 0.1-0.3 parts of flavoring agent by weight, mixing and preparing a powder; S3, the surface of the food to be fried is pre-treated, then dipped in slurry, then adhered with powder, and fried to obtain fried food.

[0008] By adopting the above technical scheme, wheat flour, fucoidan coated oat dietary fiber, sodium carboxymethyl starch and high-fat pectin are matched, and the water-soluble adhesiveness of fucoidan is utilized to facilitate the uniform dispersion of oat dietary fiber in the slurry, sodium carboxymethyl starch is soluble in water, and high-fat pectin combined with sugar can also be dissolved in water at a higher temperature, and the viscosity of fucoidan and sodium carboxymethyl starch in the slurry is reduced under the water temperature condition of 80-85°C, so as to ensure that the slurry is evenly distributed on the surface of the food to be fried, and it is not easy to be too viscous and affect the distribution of the slurry, and the adhesive effect of the slurry can be used to make the powder material adhere to the surface of the food to be fried evenly, and as the process preparation process, it takes a certain amount of time for the food coated with powder to be transported to the frying chamber, and while the water temperature gradually decreases, the consistency of the slurry increases, further binding the powder material to be stably attached to the surface of the food to be fried; combined with the attraction and connectivity of modified wheat flour, modified yam starch and maltodextrin to water, the adhesion stability of the powder material on the surface of the food to be fried is further improved, so that the fried food is not prone to powder loss and residue loss during processing.

[0009] Fucoidan-coated oat dietary fiber, sodium carboxymethyl starch, and high-fat pectin are combined, with oat dietary fiber as the scaffold. The hydroxyl groups in fucoidan, the carboxyl groups in sodium carboxymethyl starch, and the hydroxyl groups in high-fat pectin can be combined to form a cross-linked blocking network. Combined with the film-forming toughness of high-fat pectin, the blocking network has a certain toughness. During the frying process, while the blocking network on the surface of the fried food locks in moisture, wheat flour, oat dietary fiber and other materials are not likely to affect the stability of the blocking network after frying and expansion, thereby ensuring that the blocking network is stably attached to the surface of the fried food and blocking external oil from entering the fried food as much as possible. The more hydrophilic groups in the blocking network, the better the oil blocking effect. In addition, during the frying process, the expansion of the oat dietary fiber provides a channel for the flow of water, and the water can be gradually discharged through the oat dietary fiber and the blocking network. At the same time, the presence of the surface fucoidan and the hydroxyl groups on the surface of the oat dietary fiber further block the oil from entering the slurry. The oat dietary fiber itself has poor oil absorption and is not easily affected by oil, thereby ensuring that the slurry has a good oil blocking effect.

[0010] Modified wheat flour, modified yam starch, maltodextrin and oat dietary fiber are combined. The wheat flour and yam starch attached to the surface of the fried food are not easy to absorb excessive oil due to the modification. Maltodextrin absorbs water but not oil, and oat dietary fiber is not easy to absorb oil either. Maltodextrin and oat dietary fiber are combined with the slurry to further block the entry of oil. The water absorption of maltodextrin is combined to absorb excess water in the slurry, which is convenient for the connection between the powder and the slurry. In addition, the hydroxyl groups in maltodextrin and oat dietary fiber are used to further control the water content in the slurry while improving the bonding effect of the powder on the surface of the slurry, so that the fried food is not easy to lose powder during the frying process, and the crispness of the fried food is ensured while having good quality.

[0011] Preferably, the fucoidan coated oat dietary fiber is prepared by the following method: The fucoidan is placed in warm water and stirred until completely dissolved to obtain a fucoidan solution with a mass fraction of 1-2%. The fucoidan solution is evenly sprayed on the surface of the oat dietary fiber powder at a mass ratio of 1:1-3, and the mixture is evenly stirred to obtain a finished product.

[0012] By adopting the above technical scheme, fucoidan is evenly sprayed on the surface of oat dietary fiber powder after being dissolved, and the viscosity of fucoidan solution is used to facilitate adhesion to the surface of oat dietary fiber powder. When preparing slurry, it is ensured that oat dietary fiber is evenly distributed in the slurry and stably adheres to the surface of food to be fried. Oat dietary fiber serves as a skeleton to ensure that the slurry forms a stable blocking network on the surface of food to be fried. With the increase of elasticity of the blocking network by fucoidan, during the frying process, when wheat flour and oat dietary fiber expand, the blocking network carrying powder can still be stably attached to the surface of food to be fried, which can ensure the shape and structure of fried food during frying and prevent fried food from falling off or dropping powder or residue. At the same time, fucoidan increases the hydrophilic group on the surface of oat dietary fiber. The blocking network formed by more hydrophilic groups can further reduce the direct contact between food to be fried and hot oil, thereby reducing the oil absorption rate of oil and fat, ensuring the crispy taste of fried food while reducing the oil absorption rate of fried food.

[0013] Preferably, the pretreatment is: evenly brushing the citric acid composite liquid on the surface of the food to be fried at a mass ratio of 10:0.1-0.3.

[0014] By adopting the above technical scheme, the citric acid complex liquid promotes the cross-linking of sodium carboxymethyl starch, high-fat pectin and fucoidan in the slurry to form a highly stable blocking network, and can adjust the density of the membrane layer structure, further blocking oil and fat while improving the water retention of the fried food, thereby further reducing the oil absorption rate of the fried food.

[0015] Preferably, the citric acid composite solution is composed of a citric acid aqueous solution and glycerol in a mass ratio of 1:0.2-0.5.

[0016] By adopting the above technical solution, citric acid and glycerin are combined to further improve the toughness and strength of the blocking network formed by the slurry, ensure the oil barrier effect on the surface of fried food, reduce the oil absorption rate of fried food, and reduce the amount of powder and residue falling.

[0017] Preferably, the specific steps of preparing the slurry are as follows: Weigh high-fat pectin and sugar, mix well, add water at 80-85°C, stir to dissolve, and obtain a high-fat pectin solution. Evenly add the high-fat pectin solution to the wheat flour and mix well. Then add sodium carboxymethyl starch and mix well. Finally, add fucoidan-coated oat dietary fiber and mix well.

[0018] By adopting the above technical scheme, high-fat pectin and sugar are mixed and stirred to dissolve in 80-85°C water, and the high-fat pectin solution is mixed and stirred evenly with wheat flour, so that the high-fat pectin solution is evenly attached to the surface of the wheat flour, which not only facilitates the wheat flour to cross-link in the slurry to form a blocking network, but also reduces the oil absorption rate of the wheat flour during frying. Then, sodium carboxymethyl starch is gradually added to disperse evenly, and finally fucoidan-coated oat dietary fiber is added, so that the slurry can cross-link on the surface of the food to be fried to form a blocking network, thereby improving the bonding effect of the powder on the surface of the food to be fried while reducing the oil absorption rate of the fried food.

[0019] Preferably, the modified yam starch is prepared by the following method: Arginine and water are uniformly mixed at a mass ratio of 1:100-150 to obtain an arginine solution, and yam starch is immersed and dispersed in the arginine solution at a mass ratio of 1:10-20 for 1-3 minutes, and then high acyl gellan gum particles are added, and the mass ratio of arginine to high acyl gellan gum particles is 1:0.2-0.5, and the dispersion is continued for 2-5 minutes, and then the yam starch is filtered out, and the finished product is obtained after drying and dispersion.

[0020] By adopting the above technical scheme, yam starch has good viscosity and gel ability, which can make the crust of fried food more crispy and improve the taste. It also has good thermal stability and can maintain good viscosity even in a high-temperature frying environment. It is not easy to have the problem of falling off or produce harmful substances, thereby ensuring the quality of fried food.

[0021] The viscosity of yam starch is relatively high, and the porous structure of yam starch is easy to absorb oil; arginine and high acyl gellan gum particles are used to fill the pores of yam starch to reduce the oil absorption rate of yam starch; the solution prepared by arginine has a lower viscosity and better fluidity, which is convenient for penetrating into the internal pores of yam starch, increasing the amino and carboxyl content of yam starch, further increasing the hydrophilic group content and reducing the oil absorption rate, and then adding high acyl gellan gum particles to further fill and block the pores of yam starch to prevent the pores of yam starch from absorbing oil.

[0022] During the process of coating the fried food with flour, after the modified yam starch contacts the slurry, the hydroxyl group of the modified yam starch cooperates with the high acyl gellan gum and the hydrophilic group in arginine to further adhere to the slurry, thereby improving the bonding effect of the modified yam starch on the surface of the slurry, thereby reducing the powder and residue falling off the surface of the fried food; during the frying process, the yam starch does not have strong swelling properties, while the high acyl gellan gum can further expand with the yam starch, ensuring that the yam starch expanded after frying is not easy to absorb too much oil, so that the fried food has the advantage of low oil absorption rate.

[0023] Preferably, the average particle size of the high acyl gellan gum microparticles is 20-80 nm, and the water temperature is 5-10°C.

[0024] By adopting the above technical scheme, due to the pores in yam starch, the nanometer-scale particle size and water temperature of high acyl gellan gum particles are limited to ensure that the high acyl gellan gum particles fill the pores on the surface of yam starch. Under the water temperature condition of 5-10°C, the solubility of high acyl gellan gum particles is small, arginine can be dissolved in water, and can promote the high acyl gellan gum particles to be evenly dispersed to the surface of yam starch, thereby blocking the pores of yam starch, reducing the oil absorption rate of yam starch, and thus reducing the oil absorption rate of fried food.

[0025] Preferably, the modified wheat flour is prepared by the following method: Carboxymethyl cellulose is placed in water and mixed and stirred evenly to obtain a carboxymethyl cellulose solution with a mass fraction of 0.5-1%. The carboxymethyl cellulose solution is evenly sprayed on the surface of wheat flour at a mass ratio of 100:4-8, and the finished product is obtained after drying and dispersion.

[0026] By adopting the above technical scheme, carboxymethyl cellulose has good solubility. After contacting with water in the slurry, it can make the modified wheat flour stably adhere to the surface of the slurry. It has good thickening and stability when combined with carboxymethyl cellulose, thereby improving the adhesion stability of the powder on the surface of the slurry, and is less likely to have powder falling problems. In addition, the carboxymethyl cellulose solution can form a film to block the wheat flour from absorbing oil and reduce the oil absorption rate of fried foods.

[0027] Preferably, the leavening agent is sodium bicarbonate.

[0028] By adopting the technical solution, the fluffiness and crispy taste of fried food are improved.

[0029] Preferably, the frying temperature is 160-185° C. and the frying time is 5-7 min.

[0030] By adopting the above technical solution, the crispness of fried food is ensured while the oil is not easily deteriorated excessively, and the oil absorption rate of fried food is controlled.

[0031] In summary, this application has the following beneficial effects: 1. Fucoidan-coated oat dietary fiber, sodium carboxymethyl starch, and high-fat pectin are combined. With oat dietary fiber as the scaffold, the hydroxyl groups in fucoidan, the carboxyl groups in sodium carboxymethyl starch, and the hydroxyl groups in high-fat pectin can be cross-linked to form a blocking network. Combined with the film-forming toughness of high-fat pectin, the blocking network has a certain toughness. During the frying process, while the blocking network on the surface of the fried food locks in water, the wheat flour, oat dietary fiber and other materials are not easy to affect the stability of the blocking network after frying and expansion, ensuring that the blocking network is stably attached to the surface of the fried food and blocking external oil from entering the fried food as much as possible. The more hydrophilic groups in the blocking network, the better the blocking effect. In addition, during the frying process, the expansion of the oat dietary fiber provides a channel for the flow of water, and the water can be gradually discharged through the oat dietary fiber and the blocking network. At the same time, the presence of fucoidan on the surface and the hydroxyl groups on the surface of the oat dietary fiber further block the oil from entering the slurry. The oat dietary fiber itself has poor oil absorption and is not easily affected by oil, thereby ensuring that the slurry has a good oil-blocking effect.

[0032] 2. Modified wheat flour, modified yam starch, maltodextrin and oat dietary fiber are combined. The wheat flour and yam starch attached to the surface of the fried food are not easy to absorb excessive oil due to modification. Maltodextrin absorbs water but not oil, and oat dietary fiber is not easy to absorb oil either. Maltodextrin and oat dietary fiber are combined with the slurry to further block the entry of oil. The water absorption of maltodextrin is combined to absorb excess water in the slurry, which is convenient for the connection between the powder and the slurry. The hydroxyl groups in maltodextrin and oat dietary fiber are used to further control the water content in the slurry while improving the bonding effect of the powder on the surface of the slurry, so that the fried food is not easy to lose powder during the frying process, ensuring the crispness of the fried food while having good quality.

[0033] 3. Fucoidan, oat dietary fiber, yam starch, maltodextrin, arginine, and high acyl gellan gum can all be eaten and are beneficial and harmless to the human body. The prepared fried foods can further increase the nutritional value. DETAILED DESCRIPTION

[0034] The present application is further described in detail below with reference to the embodiments.

[0035] The following raw materials are all common commercially available food grade raw materials.

[0036] Preparation example of fucoidan coated oat dietary fiber Preparation Example 1: Fucoidan-coated oat dietary fiber was prepared by the following method: Put fucoidan in warm water and stir until it is completely dissolved, the temperature of the warm water is 60°C, to obtain a fucoidan solution with a mass fraction of 1.5%, spray 1kg of the fucoidan solution evenly on the surface of 2kg of oat dietary fiber powder, stir and mix evenly to obtain fucoidan coated oat dietary fiber; the fucoidan coated oat dietary fiber is sieved through a 150-mesh sieve.

[0037] Preparation Example 2: This preparation example differs from Preparation Example 1 in that: Place fucoidan in warm water and stir until it is completely dissolved. The warm water temperature is 60°C to obtain a fucoidan solution with a mass fraction of 1%. Spray 1 kg of the fucoidan solution evenly on the surface of 1 kg of oat dietary fiber powder. Stir and mix evenly to obtain fucoidan-coated oat dietary fiber.

[0038] Preparation Example 3: This preparation example differs from Preparation Example 1 in that: Place fucoidan in warm water and stir until it is completely dissolved. The warm water temperature is 60°C to obtain a fucoidan solution with a mass fraction of 2%. Spray 1 kg of the fucoidan solution evenly on the surface of 3 kg of oat dietary fiber powder. Stir and mix evenly to obtain fucoidan-coated oat dietary fiber.

[0039] Preparation example of modified wheat flour Preparation Example 4: Modified wheat flour was prepared by the following method: Carboxymethyl cellulose is placed in water and mixed and stirred evenly to obtain a carboxymethyl cellulose solution with a mass fraction of 0.8%. 6 kg of the carboxymethyl cellulose solution is evenly sprayed on the surface of 100 kg of wheat flour, and the modified wheat flour is obtained after drying and breaking up. The modified wheat flour is sieved through an 80-mesh sieve.

[0040] Preparation Example 5: This preparation example differs from Preparation Example 4 in that: Carboxymethyl cellulose is placed in water and mixed and stirred evenly to obtain a carboxymethyl cellulose solution with a mass fraction of 0.5%. 4 kg of the carboxymethyl cellulose solution is evenly sprayed on the surface of 100 kg of wheat flour, and the modified wheat flour is obtained after drying and breaking up. The modified wheat flour is sieved through an 80-mesh sieve.

[0041] Preparation Example 6: This preparation example differs from Preparation Example 4 in that: Carboxymethyl cellulose is placed in water and mixed and stirred evenly to obtain a carboxymethyl cellulose solution with a mass fraction of 1%. 8 kg of the carboxymethyl cellulose solution is evenly sprayed on the surface of 100 kg of wheat flour, and the modified wheat flour is obtained after drying and breaking up. The modified wheat flour is sieved through an 80-mesh sieve.

[0042] Preparation example of modified yam starch Preparation Example 7: Modified yam starch was prepared by the following method: 1 kg of arginine and 120 kg of water are mixed evenly, the arginine is L-arginine, the water temperature is 8°C, and an arginine solution is obtained; 1 kg of yam starch is soaked in 15 kg of arginine solution, dispersed at a speed of 500 r / min for 2 minutes, and then 0.36 kg of high acyl gellan gum microparticles are added, the average particle size of the high acyl gellan gum microparticles is 50 nm, and stirring and dispersing is continued for 3 minutes, and then the yam starch is filtered out, and modified yam starch is obtained after drying and breaking up; the modified yam starch is passed through an 80-mesh sieve.

[0043] Preparation Example 8: This preparation example differs from Preparation Example 7 in that: 1 kg of arginine and 100 kg of water are evenly mixed, the arginine is L-arginine, and the water temperature is 5°C to obtain an arginine solution; 1 kg of yam starch is soaked in 10 kg of arginine solution, dispersed at a speed of 500 r / min for 1 minute, and then 0.2 kg of high acyl gellan gum microparticles are added, the average particle size of the high acyl gellan gum microparticles is 20 nm, and stirring and dispersing is continued for 2 minutes, and then the yam starch is filtered out, and the modified yam starch is obtained after drying and breaking up.

[0044] Preparation Example 9: This preparation example differs from Preparation Example 7 in that: 1 kg of arginine and 150 kg of water are evenly mixed, the arginine is L-arginine, the water temperature is 10°C, and an arginine solution is obtained; 1 kg of yam starch is soaked in 20 kg of arginine solution, dispersed at a speed of 500 r / min for 3 minutes, and then 0.5 kg of high acyl gellan gum microparticles are added, the average particle size of the high acyl gellan gum microparticles is 80 nm, and stirring and dispersing is continued for 5 minutes, and then the yam starch is filtered out, and the modified yam starch is obtained after drying and breaking up. Example

[0045] Example 1: A process for reducing the oil absorption rate of fried food S1. Weigh 0.3 kg of high-fat pectin and 0.9 kg of sugar, mix well, add 45 kg of water, the sugar is white sugar, the water temperature is 82 ° C, stir and dissolve to obtain a high-fat pectin solution, add the high-fat pectin solution evenly to 18 kg of wheat flour, mix and stir evenly, then add 0.3 kg of sodium carboxymethyl starch, mix and stir evenly, and finally add 2.5 kg of fucoidan-coated oat dietary fiber prepared in Preparation Example 1, mix and stir evenly, mix evenly to obtain a slurry; S2, weighing 50kg of modified wheat flour, 15kg of modified yam starch, 3kg of maltodextrin, 3kg of oat dietary fiber, 2kg of salt, 4kg of seasoning powder, 0.25kg of leavening agent, and 0.25kg of flavoring agent, mixing and stirring evenly to obtain powder; the modified wheat flour is the modified wheat flour prepared in Preparation Example 4, the modified yam starch is the modified yam starch prepared in Preparation Example 7, the oat dietary fiber is sieved through a 200-mesh sieve, the seasoning powder is prepared from five-spice powder and chili powder in a mass ratio of 1:1, the leavening agent is sodium bicarbonate, and the flavoring agent is ethyl maltol; S3. 0.2 kg of citric acid compound liquid is evenly applied on the surface of 10 kg of food to be fried. The food to be fried is chicken fillet. The citric acid compound liquid consists of citric acid aqueous solution and glycerol in a mass ratio of 1:0.4. The mass fraction of the citric acid aqueous solution is 2%. The pretreatment is completed to obtain a semi-finished product; then both sides of the semi-finished product are evenly dipped in the slurry. After the surface of the semi-finished product is completely dipped in the slurry, powder is evenly adhered to the surface. Then, it is fried at 165°C for 4 minutes, and then fried at 180°C for 2 minutes to obtain a fried food.

[0046] Embodiment 2: The difference between this embodiment and embodiment 1 is that S1. Weigh 0.2 kg of high-fat pectin and 0.6 kg of sugar, mix well, add 35 kg of water, the sugar is white sugar, the water temperature is 80°C, stir and dissolve to obtain a high-fat pectin solution, add the high-fat pectin solution evenly to 15 kg of wheat flour, mix and stir evenly, then add 0.2 kg of sodium carboxymethyl starch, mix and stir evenly, finally add 1 kg of fucoidan-coated oat dietary fiber prepared in Preparation Example 2, mix and stir evenly, mix evenly to obtain a slurry; S2, weighing 45kg of modified wheat flour, 12kg of modified yam starch, 2kg of maltodextrin, 1kg of oat dietary fiber, 1kg of salt, 2kg of seasoning powder, 0.2kg of leavening agent, and 0.1kg of flavoring agent, mixing and stirring evenly to obtain powder; the modified wheat flour is the modified wheat flour prepared in Preparation Example 5, the modified yam starch is the modified yam starch prepared in Preparation Example 8, the oat dietary fiber is sieved through a 200-mesh sieve, the seasoning powder is prepared from five-spice powder and chili powder in a mass ratio of 1:1, the leavening agent is sodium bicarbonate, and the flavoring agent is ethyl maltol; S3. 0.1 kg of citric acid compound liquid is evenly applied on the surface of 10 kg of food to be fried. The food to be fried is chicken rack. The citric acid compound liquid consists of citric acid aqueous solution and glycerol in a mass ratio of 1:0.2. The mass fraction of the citric acid aqueous solution is 2%. The pretreatment is completed to obtain a semi-finished product; then both sides of the semi-finished product are evenly dipped in the slurry. After the surface of the semi-finished product is completely dipped in the slurry, powder is evenly adhered to the surface. Then, it is fried at 160°C for 5 minutes, and then fried at 175°C for 2 minutes to obtain a fried food.

[0047] Embodiment 3: The difference between this embodiment and embodiment 1 is that S1. Weigh 0.4 kg high-fat pectin and 1.2 kg sugar, mix well, add 50 kg water, the sugar is white sugar, the water temperature is 85 ° C, stir and dissolve to obtain a high-fat pectin solution, add the high-fat pectin solution evenly to 20 kg wheat flour, mix and stir evenly, then add 0.4 kg sodium carboxymethyl starch, mix and stir evenly, and finally add 4 kg of fucoidan-coated oat dietary fiber prepared in Preparation Example 3, mix and stir evenly, and mix evenly to obtain a slurry; S2, weighing 55kg of modified wheat flour, 18kg of modified yam starch, 4kg of maltodextrin, 4kg of oat dietary fiber, 3kg of salt, 6kg of seasoning powder, 0.3kg of leavening agent, and 0.3kg of flavoring agent, mixing and stirring evenly to obtain powder; the modified wheat flour is the modified wheat flour prepared in Preparation Example 6, the modified yam starch is the modified yam starch prepared in Preparation Example 9, the oat dietary fiber is sieved through a 200-mesh sieve, the seasoning powder is prepared from five-spice powder and chili powder in a mass ratio of 1:1, the leavening agent is sodium bicarbonate, and the flavoring agent is ethyl maltol; S3. 0.3 kg of citric acid compound liquid is evenly applied on the surface of 10 kg of food to be fried, where the food to be fried is chicken legs, and the citric acid compound liquid consists of citric acid aqueous solution and glycerol in a mass ratio of 1:0.5, and the mass fraction of the citric acid aqueous solution is 2%. The pretreatment is completed to obtain a semi-finished product; then both sides of the semi-finished product are evenly dipped in the slurry, and after the surface of the semi-finished product is completely dipped in the slurry, powder is evenly adhered to the surface, and then it is fried at 170°C for 3 minutes, and then fried at 185°C for 2 minutes to obtain the fried food.

[0048] Comparative Example Comparative Example 1: The difference between this comparative example and Example 1 is that: No fucoidan coated oat dietary fiber was added to the slurry.

[0049] Comparative Example 2: The difference between this comparative example and Example 1 is that: Sodium carboxymethyl starch and high-fat pectin are not added to the slurry.

[0050] Comparative Example 3: The difference between this comparative example and Example 1 is that: The modified wheat flour was replaced by commercially available wheat flour of equal quality in the powder material.

[0051] Comparative Example 4: The difference between this comparative example and Example 1 is that: The modified yam starch in the powder was replaced with commercially available yam starch of equal mass.

[0052] Comparative Example 5: The difference between this comparative example and Example 1 is that: No high acyl gellan gum particles are added during the preparation of the modified yam starch in the powder.

[0053] Comparative Example 6: The difference between this comparative example and Example 1 is that: The food to be fried in S3 is not pre-processed.

[0054] Performance testing 1. Oil absorption rate detection Fried foods were prepared by the methods of Examples 1-3 and Comparative Examples 1-6, respectively. The oil content of the coating on the surface of the fried foods was tested with reference to GB / T14488.1-2008, and the data were recorded.

[0055] 2. Powder loss detection Fried foods were prepared by the methods of Examples 1-3 and Comparative Examples 1-6, respectively. S3 adhered the powder and placed it in a clean iron plate to wait for frying. After frying, the residue in the peanut oil was removed, the total mass of the powder and residue dropped was weighed, and the data was recorded.

[0056] 3. Taste testing Fried foods were prepared by the methods of Examples 1-3, and the fried foods were scored according to the following criteria: 10 points for a crispy outer skin without greasy feeling → 1 point for a soft, non-crispy outer skin with severe greasy feeling; each group of examples or comparative examples corresponded to 10 sensory assessors, and the average score was taken to record the data.

[0057] Table 1 Performance test table (the " / " in the table means that the corresponding comparative example did not test the item, so there is no data) project Oil content / % Total mass / g Taste / min Example 1 8.8 1.2 10 Example 2 9.1 1.5 9 Example 3 8.5 1.0 10 Comparative Example 1 12.2 2.8 / Comparative Example 2 11.4 2.4 / Comparative Example 3 15.6 4.2 / Comparative Example 4 14.1 3.7 / Comparative Example 5 9.9 1.8 / Comparative Example 6 10.7 2.1 / It can be seen from Examples 1-3 and Table 1 that the fried food prepared in the present application has a lower oil absorption rate, is less likely to fall off or become crumbly, and has a better taste.

[0058] Combining Example 1 and Comparative Examples 1-6 and Table 1, it can be seen that no fucoidan-coated oat dietary fiber is added to the slurry of Comparative Example 1. Compared with Example 1, the fried food prepared in Comparative Example 1 has a higher oil content than Example 1, and the total mass of powder and slag is higher than that of Example 1; this indicates that the addition of fucoidan-coated oat dietary fiber can improve the cross-linking effect of the slurry, facilitate the formation of a blocking network film-forming tissue to allow oil to enter the chicken fillet, and fucoidan has a good bonding effect, which can further adhere to the powder and reduce the powder loss problem of the powder. In addition, during the frying process, the stability of the frying process is ensured, and the powder is not prone to slag.

[0059] In Comparative Example 2, no sodium carboxymethyl starch and high-fat pectin were added to the slurry. Compared with Example 1, the oil content of the fried food prepared in Comparative Example 2 was higher than that in Example 1, and the total mass of powder and residue falling was higher than that in Example 1. This indicates that the combination of sodium carboxymethyl starch and high-fat pectin can form a dense and flexible blocking network, which can further block the oil and fat, stabilize the powder, reduce the oil absorption rate, and ensure the adhesion stability of the powder. It is not easy to cause powder and residue falling, thereby ensuring the molding effect and taste of the fried food.

[0060] In Comparative Example 3, the modified wheat flour is replaced with commercially available wheat flour of equal mass. Compared with Example 1, the fried food prepared in Comparative Example 3 has a higher oil content than that in Example 1, and the total mass of powder and residue falling off is higher than that in Example 1; this indicates that after the wheat flour is surface modified, the hydrophilic groups on the surface can be increased, and the increase in hydrophilic groups can further block the oil absorption of the wheat flour and reduce the oil absorption rate, and the addition of carboxymethyl cellulose can improve the adhesion stability between the wheat flour and the slurry, so that the fried food is not prone to powder and residue falling off during the preparation process, thereby ensuring the molding effect and taste of the fried food.

[0061] In Comparative Example 4, the modified yam starch is replaced with commercially available yam starch of equal mass in the powder material. Compared with Example 1, the fried food prepared in Comparative Example 4 has a higher oil content than Example 1, and the total mass of powder and slag falling is higher than that of Example 1; this indicates that the yam starch has been modified to reduce the oil absorption rate of the yam starch by blocking the open pores of the yam starch, and can also increase the bonding effect between the yam starch and the slurry, thereby ensuring that the fried food has a low oil absorption rate while having good stability, is not prone to powder and slag falling, and ensures the taste and quality of the fried food.

[0062] In the preparation process of the modified yam starch in the powder of Comparative Example 5, high acyl gellan gum particles were not added. Compared with Example 1, the oil content of the fried food prepared in Comparative Example 5 was higher than that in Example 1, and the total mass of powder and slag was higher than that in Example 1. This indicates that the high acyl gellan gum particles can block the pores of the yam starch and improve the adhesion of the powder on the surface of the slurry by using their own flexibility, thereby ensuring that powder and slag are not easily lost during the preparation process of the fried food, thereby ensuring the molding effect and quality of the fried food.

[0063] In Comparative Example 6S3, the fried food was not pretreated. Compared with Example 1, the fried food prepared in Comparative Example 6 had a higher oil content than Example 1, and the total mass of powder and residue falling was higher than that of Example 1. This indicates that the pretreatment with citric acid solution and glycerol can further improve the density of the blockade network formed by the slurry, and improve the adhesion stability of the blockade network on the surface of the food to be fried, thereby improving the adhesion stability of the powder on the surface of the food to be fried, so that the finished fried food has a low oil absorption rate and is not prone to powder and residue falling, thereby ensuring the quality and taste of the fried food.

[0064] 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 flour coating process for reducing the oil absorption rate of fried food, characterized in that: The steps include: S1. Weigh 15-20 parts of wheat flour, 1-4 parts of fucoidan coated oat dietary fiber, 0.2-0.4 parts of sodium carboxymethyl starch, 0.2-0.4 parts of high-fat pectin, 0.6-1.2 parts of sugar, and 35-50 parts of 80-85° C. water by weight, mix well, and prepare a slurry; S2, weighing 45-55 parts of modified wheat flour, 12-18 parts of modified yam starch, 2-4 parts of maltodextrin, 1-4 parts of oat dietary fiber, 1-3 parts of salt, 2-6 parts of seasoning powder, 0.2-0.3 parts of leavening agent, and 0.1-0.3 parts of flavoring agent by weight, mixing and preparing a powder; S3, the surface of the food to be fried is pre-treated, then dipped in slurry, then adhered with powder, and fried to obtain fried food.

2. A process for coating fried food with flour to reduce oil absorption according to claim 1, characterized in that: The fucoidan coated oat dietary fiber is prepared by the following method: Place fucoidan in warm water and stir until it is completely dissolved to obtain a fucoidan solution with a mass fraction of 1-2%. Spray the fucoidan solution evenly on the surface of the oat dietary fiber powder at a mass ratio of 1:1-3, stir and mix evenly to obtain a finished product.

3. The process for reducing oil absorption of fried food according to claim 1, characterized in that: The pretreatment is as follows: the citric acid composite liquid is evenly applied on the surface of the food to be fried at a mass ratio of 10:0.1-0.

3.

4. A process for coating fried food with flour to reduce oil absorption according to claim 3, characterized in that: The citric acid composite solution consists of a citric acid aqueous solution and glycerol in a mass ratio of 1:0.2-0.

5.

5. The process for coating fried food with flour to reduce oil absorption according to claim 1, characterized in that: The specific preparation steps of the slurry are as follows: Weigh high-fat pectin and sugar, mix well, add water at 80-85°C, stir to dissolve, and obtain a high-fat pectin solution. Evenly add the high-fat pectin solution to the wheat flour and mix well. Then add sodium carboxymethyl starch and mix well. Finally, add fucoidan-coated oat dietary fiber and mix well.

6. The process for coating fried food with flour to reduce oil absorption according to claim 1, characterized in that: The modified yam starch is prepared by the following method: Arginine and water are uniformly mixed at a mass ratio of 1:100-150 to obtain an arginine solution, and yam starch is immersed and dispersed in the arginine solution at a mass ratio of 1:10-20 for 1-3 minutes, and then high acyl gellan gum particles are added, and the mass ratio of arginine to high acyl gellan gum particles is 1:0.2-0.5, and the dispersion is continued for 2-5 minutes, and then the yam starch is filtered out, and the finished product is obtained after drying and dispersion.

7. A process for coating fried food with flour to reduce oil absorption according to claim 6, characterized in that: The average particle size of the high acyl gellan gum microparticles is 20-80 nm, and the water temperature is 5-10° C.

8. The process for coating fried food with flour to reduce oil absorption according to claim 1, characterized in that: The modified wheat flour is prepared by the following method: The carboxymethyl cellulose is placed in water and mixed and stirred evenly to obtain a carboxymethyl cellulose solution with a mass fraction of 0.5-1%. The carboxymethyl cellulose solution is evenly sprayed on the surface of wheat flour at a mass ratio of 100:4-8, and the finished product is obtained after drying and dispersion.

9. The process for coating fried food with flour to reduce oil absorption rate according to claim 1, characterized in that: The leavening agent is sodium bicarbonate.

10. The process for coating fried food with flour to reduce oil absorption according to claim 1, characterized in that: The frying temperature is 160-185° C. and the frying time is 5-7 minutes.