A powder coating process for reducing the oil absorption of fried food

Abstract

The application relates to the field of low oil absorption rate food processing, and particularly discloses a powder coating process for reducing the oil absorption rate of fried food, which comprises the following steps: S1, 15-20 parts of wheat flour, 1-4 parts of fucoidan coated oat dietary fiber, 0.2-0.4 parts of carboxymethyl starch sodium, 0.2-0.4 parts of high-fat pectin, 0.6-1.2 parts of sugar and 35-50 parts of 80-85 DEG C water are weighed according to weight parts, mixed and prepared into a slurry; S2, 45-55 parts of modified wheat flour, 12-18 parts of modified yam starch, 2-4 parts of malt dextrin, 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 flavor enhancer are weighed according to weight parts, mixed and prepared into powder; S3, the surface of fried food is pretreated, then the slurry is immersed and coated, the powder is adhered, and the fried food is obtained through frying; the fried food has the advantages of low oil absorption rate, powder drop resistance and crisp taste.

Description

Technical Field

[0001] This application relates to the field of food processing with low oil absorption rate, and more specifically, it relates to a coating process for reducing the oil absorption rate of fried foods. Background Technology

[0002] Fried foods are loved by many adults and children because of their crispy texture, delicious taste, and fragrant aroma, which can stimulate appetite; in particular, fried chicken cutlets, fried chicken legs, fried chicken frames, and other fried foods have a broad market prospect.

[0003] During the preparation of fried foods, it is generally necessary to coat the food surface with flour. The flour coating not only makes the food crispy, but also protects the food from direct contact with high-temperature oil, preventing it from burning. It also enhances the flavor and appearance of the food.

[0004] However, during the high-temperature frying process, the coating of fried foods easily absorbs oil. The unsaturated fatty acids in the oil can easily change to form harmful substances such as acrylamide. Long-term consumption of fried foods with excessive oil absorption can easily induce cardiovascular and cerebrovascular diseases, hypertension, diabetes, etc. If the amount of coating is small, although the oil absorption rate can be partially controlled, it will affect the crispness and taste of fried foods. If the amount of coating is normal to ensure the crispness and taste of fried foods, the surface of the food is prone to powder and crumbs falling off under the conditions of taking the food out before frying, during frying, and taking it out after frying, thus affecting the appearance and taste of fried foods.

[0005] Therefore, how to develop a new coating process for fried foods that can simultaneously achieve the advantages of low oil absorption, minimal coating loss, and crispy texture is a problem that needs to be solved. Summary of the Invention

[0006] In order to make the fried food have the advantages of low oil absorption, no powder falling off, and crispy texture, this application provides a coating process to reduce the oil absorption of fried food.

[0007] This application provides a coating process for reducing the oil absorption rate of fried foods, which adopts the following technical solution:

[0008] A coating process for reducing the oil absorption rate of fried foods includes the following steps:

[0009] S1. Weigh out 15-20 parts wheat flour, 1-4 parts fucoidan-coated oat dietary fiber, 0.2-0.4 parts sodium carboxymethyl starch, 0.2-0.4 parts high-fat pectin, 0.6-1.2 parts sugar, and 35-50 parts water at 80-85℃ according to the weight ratio, mix well, and prepare a slurry.

[0010] S2. Weigh out 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 flavor enhancer according to the weight, mix well, and prepare the powder.

[0011] S3. The surface of the food to be fried is pretreated, then dipped in a slurry, then coated with powder, and then fried to obtain fried food.

[0012] By employing the above technical solution, wheat flour, fucoidan-coated oat dietary fiber, sodium carboxymethyl starch, and high-fat pectin are combined. The water-soluble binding properties of fucoidan facilitate the uniform dispersion of oat dietary fiber in the slurry. Sodium carboxymethyl starch is water-soluble, and the high-fat pectin, combined with sugars, is also soluble in water at higher temperatures. The viscosity of fucoidan and sodium carboxymethyl starch decreases at a water temperature of 80-85℃ in the slurry, ensuring uniform distribution on the surface of the food to be fried and preventing excessive viscosity that could affect slurry distribution. The binding effect of the slurry allows the powder to adhere evenly to the surface of the food to be fried. As the coated food is transferred to the frying chamber during the preparation process, the slurry viscosity increases as the water temperature gradually decreases, further binding the powder to the surface of the food to be fried and ensuring stable adhesion. The combined water-attracting and binding properties of modified wheat flour, modified yam starch, and maltodextrin further improve the adhesion stability of the powder on the surface of the food to be fried, making it less prone to powder or residue shedding during processing.

[0013] The combination of fucoidan-coated oat dietary fiber, sodium carboxymethyl starch, and high-fat pectin, with oat dietary fiber as the scaffold, and the hydroxyl groups in fucoidan, sodium carboxymethyl starch, and high-fat pectin working together, forms a cross-linked blocking network. Combined with the film-forming toughness of high-fat pectin, this network possesses a certain degree of resilience. During frying, while the blocking network locks in moisture on the surface of the food, the expansion of wheat flour and oat dietary fiber during frying does not significantly affect the stability of the blocking network, ensuring its stable adhesion to the surface of the food. This effectively prevents external oils from entering the food. The more hydrophilic groups in the blocking network, the better the oil-blocking effect. Furthermore, the expansion of oat dietary fiber during frying provides channels for water flow, allowing water to gradually drain through the oat dietary fiber and the blocking network. Simultaneously, the presence of fucoidan and the hydroxyl groups on the surface of oat dietary fiber further prevents oil from entering the slurry. Oat dietary fiber itself has poor oil absorption and is not easily affected by oil, thus ensuring a good oil-blocking effect in the slurry.

[0014] The combination of modified wheat flour, modified yam starch, maltodextrin, and oat dietary fiber creates a unique coating. The modified wheat flour and yam starch adhere to the surface of the food to be fried, preventing excessive oil absorption. Maltodextrin absorbs water but not oil, and oat dietary fiber also does not readily absorb oil. The combination of maltodextrin and oat dietary fiber with the slurry further prevents oil from penetrating. The hygroscopic properties of maltodextrin absorb excess moisture in the slurry, facilitating the bonding between the powder and the slurry. Furthermore, the hydroxyl groups in maltodextrin and oat dietary fiber further control the moisture content of the slurry while enhancing the adhesion of the powder to the slurry surface. This prevents the fried food from shedding powder during frying, ensuring both crispiness and good quality.

[0015] Preferably, the fucoidan-coated oat dietary fiber is prepared by the following method:

[0016] 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 then evenly sprayed onto the surface of oat dietary fiber powder at a mass ratio of 1:1-3. After stirring and mixing evenly, the finished product is obtained.

[0017] By adopting the above technical solution, fucoidan is dissolved and uniformly sprayed onto the surface of oat dietary fiber powder. The viscosity of the fucoidan solution facilitates adhesion to the oat dietary fiber powder surface. During slurry preparation, this ensures that the oat dietary fiber is evenly distributed and stably adheres to the surface of the food to be fried. The oat dietary fiber acts as a framework, ensuring a stable sealing network is formed on the surface of the food. Combined with the increased elasticity of the sealing network due to fucoidan, during frying, as the wheat flour and oat dietary fiber expand, the sealing network carrying the powder remains stably attached to the surface of the food, maintaining the shape and structure of the fried food and preventing powder or residue loss. Simultaneously, fucoidan increases the hydrophilic groups on the surface of the oat dietary fiber. The sealing network formed by these numerous hydrophilic groups further reduces direct contact between the food and hot oil, thereby lowering the oil absorption rate and ensuring a crispy texture while reducing oil absorption.

[0018] Preferably, the pretreatment is as follows: a citric acid composite solution is evenly coated on the surface of the food to be fried at a mass ratio of 10:0.1-0.3.

[0019] By adopting the above technical solution, the citric acid composite liquid promotes the cross-linking of sodium carboxymethyl starch, high-fat pectin, and fucoidan in the slurry, forming a highly stable blocking network. It can also regulate the density of the membrane structure, further blocking oil while improving the water retention of the food to be fried, thereby further reducing the oil absorption rate of fried food.

[0020] Preferably, the citric acid composite solution is composed of an aqueous solution of citric acid and glycerol in a mass ratio of 1:0.2-0.5.

[0021] By adopting the above technical solution, citric acid and glycerol are combined to further improve the toughness and strength of the blockage network formed by the slurry, ensure the oil-blocking effect on the surface of fried food, reduce the oil absorption rate of fried food, and reduce the amount of powder and residue falling off.

[0022] Preferably, the specific preparation steps of the slurry are as follows:

[0023] Weigh out high-fat pectin and sugar, mix them, and add water at 80-85℃. Stir to dissolve and obtain a high-fat pectin solution. Add the high-fat pectin solution evenly to wheat flour and mix well. Then add sodium carboxymethyl starch and mix well. Finally, add fucoidan-coated oat dietary fiber and mix well.

[0024] By adopting the above technical solution, high-fat pectin and sugar are mixed and dissolved in water at 80-85℃. The high-fat pectin solution is then mixed and stirred evenly with wheat flour, so that the high-fat pectin solution is evenly attached to the surface of the wheat flour. This not only facilitates the cross-linking of wheat flour in the slurry to form a blocking network, but also reduces the oil absorption rate of wheat flour during frying. Then, sodium carboxymethyl starch is gradually added and dispersed evenly. Finally, fucoidan-coated oat dietary fiber is added, which allows the slurry to cross-link on the surface of the food to be fried to form a blocking network. This improves the adhesion effect of the powder on the surface of the food to be fried while reducing the oil absorption rate of the fried food.

[0025] Preferably, the modified yam starch is prepared by the following method:

[0026] Arginine and water are mixed evenly at a mass ratio of 1:100-150 to obtain an arginine solution. Yam starch is soaked and dispersed in the arginine solution at a mass ratio of 1:10-20 for 1-3 minutes. Then, high-acyl gellan gum microparticles are added, with a mass ratio of arginine to high-acyl gellan gum microparticles of 1:0.2-0.5. The dispersion is continued for 2-5 minutes. The yam starch is then filtered out, dried, and dispersed to obtain the finished product.

[0027] By adopting the above technical solution, yam starch has good viscosity and gelling ability, which can make the outer skin of fried food crispier and improve the taste. It also has good thermal stability, and can maintain good viscosity even in high-temperature frying environment, making it less likely to fall off and produce harmful substances, thus ensuring the quality of fried food.

[0028] Yam starch has a high viscosity and its porous structure makes it easy to absorb oil. Arginine and high-acyl gellan gum microparticles are used to fill the pores of yam starch to reduce its oil absorption rate. The solution prepared with arginine has low viscosity and good fluidity, which facilitates its penetration into the pores of yam starch, increases the amino and carboxyl group content of yam starch, and further increases the hydrophilic group content, thereby reducing the oil absorption rate. Then, high-acyl gellan gum microparticles are added to further fill and block the pores of yam starch, preventing the pores from absorbing oil.

[0029] During the coating process of food to be fried, when modified yam starch comes into contact with the batter, the hydroxyl groups of the modified yam starch, combined with high-acyl gellan gum and the hydrophilic groups in arginine, further adhere to the batter, improving the adhesion effect of the modified yam starch on the surface of the batter, thereby reducing the phenomenon of powder and residue falling off the surface of fried food. During the frying process, yam starch has weak puffing properties, while high-acyl gellan gum can further expand along with the yam starch, ensuring that the expanded yam starch after frying does not easily absorb too much oil, giving fried food the advantage of low oil absorption rate.

[0030] Preferably, the average particle size of the high-acyl gellan gel microparticles is 20-80 nm, and the water temperature is 5-10 °C.

[0031] By adopting the above technical solution, due to the pores in yam starch, the nanoscale particle size and water temperature of the high-acyl gellan gum microparticles are limited, ensuring that the high-acyl gellan gum microparticles fill the pores on the surface of yam starch. Under water temperature conditions of 5-10℃, the high-acyl gellan gum microparticles have low solubility, while arginine is soluble in water, which can promote the uniform dispersion of the high-acyl gellan gum microparticles to the surface of yam starch, thereby sealing the pores of yam starch, reducing the oil absorption rate of yam starch, and thus reducing the oil absorption rate of fried foods.

[0032] Preferably, the modified wheat flour is prepared by the following method:

[0033] Carboxymethyl cellulose is mixed and stirred in water to obtain a carboxymethyl cellulose solution with a mass fraction of 0.5-1%. The carboxymethyl cellulose solution is then evenly sprayed onto the surface of wheat flour at a mass ratio of 100:4-8. After drying and dispersion, the finished product is obtained.

[0034] By adopting the above technical solution, carboxymethyl cellulose has good solubility. After contacting the water in the slurry, it can make the modified wheat flour adhere stably to the surface of the slurry. Combined with the good thickening and stability of carboxymethyl cellulose, it can improve the adhesion stability of the powder on the slurry surface and prevent powder from falling off. 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.

[0035] Preferably, the leavening agent is sodium bicarbonate.

[0036] By adopting the above technical solutions, the fluffiness and crispiness of fried foods can be improved.

[0037] Preferably, the frying temperature is 160-185℃ and the frying time is 5-7 minutes.

[0038] By adopting the above technical solutions, the crispiness of fried foods can be guaranteed while the oil is not prone to excessive deterioration, and the oil absorption rate of fried foods can be controlled.

[0039] In summary, this application has the following beneficial effects:

[0040] 1. The combination of fucoidan-coated oat dietary fiber, sodium carboxymethyl starch, and high-fat pectin, with oat dietary fiber as the scaffold, and the hydroxyl groups in fucoidan, sodium carboxymethyl starch, and high-fat pectin working together, forms a cross-linked blocking network. Combined with the film-forming toughness of high-fat pectin, this network possesses a certain degree of resilience. During frying, while the blocking network locks in moisture on the surface of the food, the expansion of wheat flour and oat dietary fiber during frying does not significantly affect the stability of the blocking network, ensuring its stable adhesion to the surface of the food. This effectively prevents external oils from entering the food. The more hydrophilic groups in the blocking network, the better the oil-blocking effect. Furthermore, during frying, the expansion of oat dietary fiber provides channels for water flow, allowing water to gradually drain through the oat dietary fiber and the blocking network. Simultaneously, the presence of fucoidan and the hydroxyl groups on the surface of oat dietary fiber further prevents oil from entering the slurry. Oat dietary fiber itself has poor oil absorption and is not easily affected by oil, thus ensuring a good oil-blocking effect in the slurry.

[0041] 2. The combination of modified wheat flour, modified yam starch, maltodextrin, and oat dietary fiber ensures that the wheat flour and yam starch adhering to the surface of the food to be fried are less likely to excessively absorb oil due to modification. Maltodextrin absorbs water but not oil, and oat dietary fiber also does not easily absorb oil. The combination of maltodextrin and oat dietary fiber with the slurry further prevents oil from entering. The water-absorbing properties of maltodextrin absorb excess moisture in the slurry, facilitating the bonding between the powder and the slurry. Furthermore, the hydroxyl groups in maltodextrin and oat dietary fiber further control the moisture content in the slurry while improving the adhesion of the powder to the slurry surface. This prevents the fried food from shedding powder during frying, ensuring both crispiness and good quality.

[0042] 3. Fucoidan, oat dietary fiber, yam starch, maltodextrin, arginine, and high-acyl gellan gum are all edible and beneficial to the human body. Fried foods prepared with these ingredients can further enhance their nutritional value. Detailed Implementation

[0043] The present application will be further described in detail below with reference to the embodiments.

[0044] All of the following ingredients are commercially available food-grade ingredients.

[0045] Example of preparation of fucoidan-coated oat dietary fiber

[0046] Preparation Example 1: Fucoidan-coated oat dietary fiber was prepared using the following method:

[0047] Fucoidan was placed in warm water and stirred until completely dissolved. The warm water temperature was 60℃, resulting in a 1.5% fucoidan solution. 1 kg of the fucoidan solution was evenly sprayed onto the surface of 2 kg of oat dietary fiber powder and stirred until evenly mixed to obtain fucoidan-coated oat dietary fiber. The fucoidan-coated oat dietary fiber was then passed through a 150-mesh sieve.

[0048] Preparation Example 2: The difference between this preparation example and Preparation Example 1 is that:

[0049] Fucoidan was placed in warm water and stirred until completely dissolved. The warm water temperature was 60℃ to obtain a 1% fucoidan solution. 1 kg of fucoidan solution was evenly sprayed onto the surface of 1 kg of oat dietary fiber powder and stirred until evenly mixed to obtain fucoidan-coated oat dietary fiber.

[0050] Preparation Example 3: The difference between this preparation example and Preparation Example 1 is that:

[0051] Fucoidan was placed in warm water and stirred until completely dissolved. The warm water temperature was 60℃, resulting in a 2% fucoidan solution. 1 kg of fucoidan solution was evenly sprayed onto the surface of 3 kg of oat dietary fiber powder and mixed evenly to obtain fucoidan-coated oat dietary fiber.

[0052] Example of preparation of modified wheat flour

[0053] Preparation Example 4: Modified wheat flour was prepared using the following method:

[0054] Carboxymethyl cellulose was mixed and stirred in water to obtain a 0.8% carboxymethyl cellulose solution. 6 kg of carboxymethyl cellulose solution was evenly sprayed onto the surface of 100 kg of wheat flour. After drying and breaking up, modified wheat flour was obtained. The modified wheat flour was passed through an 80-mesh sieve.

[0055] Preparation Example 5: The difference between this preparation example and Preparation Example 4 is that:

[0056] Carboxymethyl cellulose was mixed and stirred in water to obtain a 0.5% carboxymethyl cellulose solution. 4 kg of carboxymethyl cellulose solution was evenly sprayed onto the surface of 100 kg of wheat flour. After drying and breaking up, modified wheat flour was obtained. The modified wheat flour was then passed through an 80-mesh sieve.

[0057] Preparation Example 6: The difference between this preparation example and Preparation Example 4 is that:

[0058] Carboxymethyl cellulose was mixed and stirred in water to obtain a 1% carboxymethyl cellulose solution. 8 kg of the carboxymethyl cellulose solution was evenly sprayed onto the surface of 100 kg of wheat flour. After drying and breaking up, modified wheat flour was obtained. The modified wheat flour was then passed through an 80-mesh sieve.

[0059] Preparation example of modified yam starch

[0060] Preparation Example 7: Modified yam starch was prepared using the following method:

[0061] 1 kg of arginine and 120 kg of water were mixed evenly. The arginine was L-arginine, and the water temperature was 8℃ to obtain an arginine solution. 1 kg of yam starch was soaked in 15 kg of arginine solution and dispersed at 500 r / min for 2 min. Then, 0.36 kg of high-acyl gellan gum microparticles with an average particle size of 50 nm were added, and the mixture was stirred and dispersed for another 3 min. The yam starch was then filtered out, dried, and dispersed to obtain modified yam starch. The modified yam starch was then passed through an 80-mesh sieve.

[0062] Preparation Example 8: The difference between this preparation example and Preparation Example 7 is that:

[0063] 1 kg of arginine and 100 kg of water were mixed evenly. The arginine was L-arginine, and the water temperature was 5℃ to obtain an arginine solution. 1 kg of yam starch was soaked in 10 kg of arginine solution and dispersed at 500 r / min for 1 min. Then, 0.2 kg of high-acyl gellan gum microparticles with an average particle size of 20 nm were added. The mixture was stirred and dispersed for another 2 min. The yam starch was then filtered out, dried, and dispersed to obtain modified yam starch.

[0064] Preparation Example 9: The difference between this preparation example and Preparation Example 7 is that:

[0065] 1 kg of arginine and 150 kg of water were mixed evenly. The arginine was L-arginine, and the water temperature was 10℃ to obtain an arginine solution. 1 kg of yam starch was soaked in 20 kg of arginine solution and dispersed at 500 r / min for 3 min. Then, 0.5 kg of high-acyl gellan gum microparticles with an average particle size of 80 nm were added, and the mixture was stirred and dispersed for another 5 min. The yam starch was then filtered out, dried, and dispersed to obtain modified yam starch.

[0066] Example

[0067] Example 1: A coating process for reducing oil absorption of fried foods

[0068] S1. Weigh 0.3 kg of high-fat pectin and 0.9 kg of sugar, mix them well, and then add 45 kg of water (white granulated sugar, water temperature 82℃). Stir and dissolve to obtain a high-fat pectin solution. Add the high-fat pectin solution evenly to 18 kg of wheat flour and mix well. Then add 0.3 kg of sodium carboxymethyl starch and mix well. Finally, add 2.5 kg of fucoidan-coated oat dietary fiber prepared in Example 1 and mix well to obtain a slurry.

[0069] S2. Weigh 50 kg of modified wheat flour, 15 kg of modified yam starch, 3 kg of maltodextrin, 3 kg of oat dietary fiber, 2 kg of salt, 4 kg of seasoning powder, 0.25 kg of leavening agent, and 0.25 kg of flavor enhancer, mix and stir 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 passed through a 200-mesh sieve, the seasoning powder is made from five-spice powder and chili powder in a mass ratio of 1:1, the leavening agent is sodium bicarbonate, and the flavor enhancer is ethyl maltol;

[0070] S3. 10 kg of chicken cutlet is uniformly coated with 0.2 kg of citric acid compound solution. The citric acid compound solution is composed of citric acid aqueous solution and glycerin in a mass ratio of 1:0.4. The mass fraction of the citric acid aqueous solution is 2%. After pretreatment, a semi-finished product is obtained. Then, the semi-finished product is evenly coated with the slurry on both sides. After the surface of the semi-finished product is completely immersed in the slurry, the powder is evenly adhered to the surface. Then, it is fried at 165℃ for 4 minutes and then fried at 180℃ for 2 minutes to obtain fried food.

[0071] Example 2: The difference between this example and Example 1 is that...

[0072] S1. Weigh 0.2 kg of high-fat pectin and 0.6 kg of sugar, mix them well, and then add 35 kg of water (white granulated sugar, water temperature 80℃). Stir and dissolve to obtain a high-fat pectin solution. Add the high-fat pectin solution evenly to 15 kg of wheat flour and mix well. Then add 0.2 kg of sodium carboxymethyl starch and mix well. Finally, add 1 kg of fucoidan-coated oat dietary fiber prepared in Example 2 and mix well to obtain a slurry.

[0073] S2. Weigh 45 kg of modified wheat flour, 12 kg of modified yam starch, 2 kg of maltodextrin, 1 kg of oat dietary fiber, 1 kg of salt, 2 kg of seasoning powder, 0.2 kg of leavening agent, and 0.1 kg of flavor enhancer, mix and stir 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 passed through a 200-mesh sieve, the seasoning powder is made from five-spice powder and chili powder in a mass ratio of 1:1, the leavening agent is sodium bicarbonate, and the flavor enhancer is ethyl maltol;

[0074] S3. 10 kg of chicken carcass is coated evenly with 0.1 kg of citric acid compound solution. The citric acid compound solution consists of a citric acid aqueous solution and glycerin in a mass ratio of 1:0.2. The mass fraction of the citric acid aqueous solution is 2%. This pretreatment completes the process and yields a semi-finished product. Then, the semi-finished product is evenly coated with the slurry on both sides. After the surface of the semi-finished product is completely immersed in the slurry, the powder adheres evenly to the surface. Then, it is fried at 160℃ for 5 minutes and then fried at 175℃ for 2 minutes to obtain the fried food.

[0075] Example 3: The difference between this example and Example 1 is that...

[0076] S1. Weigh 0.4 kg of high-fat pectin and 1.2 kg of sugar, mix them well, and then add 50 kg of water (white granulated sugar, water temperature 85℃). Stir and dissolve to obtain a high-fat pectin solution. Add the high-fat pectin solution evenly to 20 kg of wheat flour and mix well. Then add 0.4 kg of sodium carboxymethyl starch and mix well. Finally, add 4 kg of fucoidan-coated oat dietary fiber prepared in Example 3 and mix well to obtain a slurry.

[0077] S2. Weigh 55 kg of modified wheat flour, 18 kg of modified yam starch, 4 kg of maltodextrin, 4 kg of oat dietary fiber, 3 kg of salt, 6 kg of seasoning powder, 0.3 kg of leavening agent, and 0.3 kg of flavor enhancer, mix and stir 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 passed through a 200-mesh sieve, the seasoning powder is made from five-spice powder and chili powder in a mass ratio of 1:1, the leavening agent is sodium bicarbonate, and the flavor enhancer is ethyl maltol;

[0078] S3. 10 kg of chicken legs are coated evenly with 0.3 kg of citric acid compound solution. The citric acid compound solution consists of a citric acid aqueous solution and glycerin in a mass ratio of 1:0.5. The mass fraction of the citric acid aqueous solution is 2%. This pretreatment completes the process and yields a semi-finished product. Then, the semi-finished product is evenly coated with the slurry on both sides. After the surface of the semi-finished product is completely immersed in the slurry, the powder adheres evenly to the surface. Then, it is fried at 170℃ for 3 minutes and then fried at 185℃ for 2 minutes to obtain the fried food.

[0079] Comparative Example

[0080] Comparative Example 1: The difference between this comparative example and Example 1 is that:

[0081] No fucoidan-coated oat dietary fiber was added to the slurry.

[0082] Comparative Example 2: This comparative example differs from Example 1 in that:

[0083] No sodium carboxymethyl starch or high-fat pectin was added to the slurry.

[0084] Comparative Example 3: This comparative example differs from Example 1 in that:

[0085] The modified wheat flour was replaced with an equal mass of commercially available wheat flour in the powder.

[0086] Comparative Example 4: This comparative example differs from Example 1 in that:

[0087] The modified yam starch was replaced with an equal mass of commercially available yam starch in the powder.

[0088] Comparative Example 5: This comparative example differs from Example 1 in that:

[0089] No high-acyl gellan gum particles were added during the preparation of the modified yam starch powder.

[0090] Comparative Example 6: This comparative example differs from Example 1 in that:

[0091] The food to be fried in S3 has not undergone pretreatment.

[0092] Performance testing

[0093] 1. Oil absorption rate test

[0094] Fried foods were prepared using the methods of Examples 1-3 and Comparative Examples 1-6, respectively. The oil content of the surface coating of the fried foods was tested and the data were recorded in accordance with GB / T14488.1-2008.

[0095] 2. Detection of powder shedding

[0096] Fried foods were prepared using the methods of Examples 1-3 and Comparative Examples 1-6, respectively. After the powder was adhered to the food in step S3, the food was placed in a clean iron pan and placed to wait for frying. After frying, the residue in the peanut oil was removed, the total mass of the powder and residue was weighed, and the data was recorded.

[0097] 3. Taste test

[0098] Fried foods were prepared using the methods of Examples 1-3, and the fried foods were scored according to the following criteria: crispy outer skin with no greasiness (10 points) → soft and non-crispy outer skin with severe greasiness (1 point); each example or comparative example was evaluated by 10 sensory evaluators, and the average score was recorded.

[0099] Table 1 Performance Test Table (In the table, " / " indicates that the corresponding comparative sample did not test this item, so there is no data)

[0100] project Oil content / % Total mass / g Taste / portion 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 /

[0101] As can be seen from Examples 1-3 and Table 1, the fried food prepared in this application has a low oil absorption rate and is not prone to powdering or crumbling, while also having a good taste.

[0102] Combining Example 1 and Comparative Examples 1-6 with Table 1, it can be seen that, compared to Example 1, the fried food prepared in Comparative Example 1, which did not contain fucoidan-coated oat dietary fiber, had a higher oil content and a higher total mass of powder and residue loss compared to Example 1. This indicates that the addition of fucoidan-coated oat dietary fiber can improve the cross-linking effect of the slurry, facilitating the formation of a blocking network film-forming tissue for oil to enter the chicken cutlet. Furthermore, fucoidan has a good binding effect, which can further adhere to the powder, reducing powder loss. In addition, it ensures the stability of the frying process and prevents powder from falling off.

[0103] Comparative Example 2 did not contain sodium carboxymethyl starch or high-fat pectin in its slurry. Compared to Example 1, the fried food prepared in Comparative Example 2 had a higher oil content and a higher total mass of powder and residue loss. This indicates that the combination of sodium carboxymethyl starch and high-fat pectin can form a dense and flexible sealing network, further blocking oil and stabilizing the powder. While reducing oil absorption, it also ensures the adhesion stability of the powder, making it less prone to powder and residue loss, thus guaranteeing the shaping effect and taste of the fried food.

[0104] In Comparative Example 3, the modified wheat flour was replaced with an equal mass of commercially available wheat flour. Compared to Example 1, the fried food prepared in Comparative Example 3 had a higher oil content and a higher total mass of powder and residue loss compared to Example 1. This indicates that surface modification of wheat flour can increase the number of hydrophilic groups on its surface. The increase in hydrophilic groups can further block the wheat flour from absorbing oil and reduce the oil absorption rate. Furthermore, the addition of carboxymethyl cellulose can improve the adhesion stability between wheat flour and slurry, thereby making it less likely for powder and residue loss to occur during the preparation of fried food, ensuring the shaping effect and taste of fried food.

[0105] In Comparative Example 4, the modified yam starch was replaced with an equal mass of commercially available yam starch in the powder. Compared to Example 1, the fried food prepared in Comparative Example 4 had a higher oil content and a higher total mass of powder and residue loss compared to Example 1. This indicates that the modified yam starch, by sealing its open pores, reduces the oil absorption rate and increases the bonding effect between the yam starch and the slurry. This ensures that the fried food has a low oil absorption rate while maintaining good stability, and is less prone to powder and residue loss, thus guaranteeing the taste and quality of the fried food.

[0106] In Comparative Example 5, no high-acyl gellan gum microparticles were added during the preparation of the modified yam starch powder. Compared with Example 1, the fried food prepared in Comparative Example 5 had a higher oil content and a higher total mass of powder and residue loss than that in Example 1. This indicates that the high-acyl gellan gum microparticles can block the pores of yam starch while also improving the adhesion of the powder to the slurry surface through their own flexibility. This ensures that the powder and residue loss are less likely to occur during the preparation of fried food, thus guaranteeing the shaping effect and quality of the fried food.

[0107] In Comparative Example 6S3, the food to be fried was not pretreated. Compared with Example 1, the fried food prepared in Comparative Example 6 had a higher oil content and a higher total mass of powder and residue loss than in Example 1. This indicates that pretreatment with citric acid solution and glycerol can further improve the density of the blocking network formed by the slurry and improve the adhesion stability of the blocking network on the surface of the food to be fried. This improves 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 loss, thus ensuring the quality and taste of the fried food.

[0108] This specific embodiment is merely an explanation of this application and is not intended to limit it. After reading this specification, those skilled in the art can make modifications to this embodiment without contributing any inventive step, but such modifications are protected by patent law as long as they fall within the scope of the claims of this application.

Claims

1. A coating process for reducing the oil absorption rate of fried foods, characterized in that, Includes the following steps: S1. Weigh out 15-20 parts wheat flour, 1-4 parts fucoidan-coated oat dietary fiber, 0.2-0.4 parts sodium carboxymethyl starch, 0.2-0.4 parts high-fat pectin, 0.6-1.2 parts sugar, and 35-50 parts water at 80-85℃ according to the weight ratio, mix well, and prepare a slurry. S2. Weigh out 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 flavor enhancer by weight, mix well, and prepare the powder. S3. The surface of the food to be fried is pretreated, then dipped in a slurry, then coated with powder, and then fried to obtain fried food.

2. The coating process for reducing oil absorption rate of fried foods according to claim 1, characterized in that: The fucoidan-coated oat dietary fiber was prepared by the following method: Fucoidan was placed in warm water and stirred until completely dissolved to obtain a fucoidan solution with a mass fraction of 1-2%. The fucoidan solution was then evenly sprayed onto the surface of oat dietary fiber powder at a mass ratio of 1:1-3. After stirring and mixing evenly, the finished product was obtained.

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

3.

4. The coating process for reducing oil absorption rate of fried foods according to claim 3, characterized in that, The citric acid composite solution is composed of an aqueous solution of citric acid and glycerol in a mass ratio of 1:0.2-0.

5.

5. The coating process for reducing oil absorption rate of fried foods according to claim 1, characterized in that, The specific preparation steps of the slurry are as follows: Weigh out high-fat pectin and sugar, mix them, and add water at 80-85℃. Stir to dissolve and obtain a high-fat pectin solution. Add the high-fat pectin solution evenly to 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 coating process for reducing oil absorption rate of fried foods according to claim 1, characterized in that, The modified yam starch was prepared using the following method: Arginine and water are mixed evenly at a mass ratio of 1:100-150 to obtain an arginine solution. Yam starch is soaked and dispersed in the arginine solution at a mass ratio of 1:10-20 for 1-3 minutes. Then, high-acyl gellan gum microparticles are added, with a mass ratio of arginine to high-acyl gellan gum microparticles of 1:0.2-0.

5. The dispersion is continued for 2-5 minutes. The yam starch is then filtered out, dried, and dispersed to obtain the finished product.

7. The coating process for reducing oil absorption rate of fried foods according to claim 6, characterized in that, The average particle size of the high-acyl gellan gel microparticles is 20-80 nm, and the water temperature is 5-10℃.

8. The coating process for reducing oil absorption rate of fried foods according to claim 1, characterized in that, The modified wheat flour is prepared using the following method: Carboxymethyl cellulose is mixed and stirred in water to obtain a carboxymethyl cellulose solution with a mass fraction of 0.5-1%. The carboxymethyl cellulose solution is then evenly sprayed onto the surface of wheat flour at a mass ratio of 100:4-8. After drying and dispersion, the finished product is obtained.

9. The coating process for reducing oil absorption rate of fried foods according to claim 1, characterized in that, The leavening agent is sodium bicarbonate.

10. The coating process for reducing oil absorption rate of fried foods according to claim 1, characterized in that, The frying temperature is 160-185℃, and the frying time is 5-7 minutes.