Pulp powder with high food adhesion and preparation method thereof

Abstract

The invention belongs to the technical field of food, and particularly discloses slurry powder with high food adhesion and a preparation method thereof. The pulp powder with high food adhesion is prepared from the following raw materials in parts by weight: 50 to 55 parts of quinoa mixed powder, 12 to 15 parts of soybean protein isolate, 10 to 13 parts of kale mixed powder, 6 to 8 parts of inulin mixture, 15 to 18 parts of glutinous rice flour, 2 to 4 parts of aroma enhancing powder, 3 to 5 parts of guar gum, 4 to 6 parts of hydroxypropyl methyl cellulose, 1.5 to 2.5 parts of edible salt and 0.3 to 0.6 part of baking powder. The slurry powder with high food adhesion prepared in the invention has good oil absorbency and adhesion, can be better attached to the surface of chicken, and is prevented from falling off.

Description

Technical Field

[0001] The present application relates to the technical field of food, and in particular to a starch powder with high food adhesion and a preparation method thereof. Background Art

[0002] Fried food refers to food that is made by frying ingredients in cooking oil at high temperature. This cooking method usually makes the ingredients crispy, fragrant, and golden in appearance, which is loved by many people.

[0003] In the frying process, coating the food with flour is a key step, which not only improves the taste of the food, but also improves the appearance and quality of the food. Commonly used coating materials include flour, starch, sodium bicarbonate, salt, and seasoning powder. The flour, starch and other ingredients in the coating easily form a crispy shell at high temperatures, making the fried food taste better, forming an attractive golden color, and increasing appetite.

[0004] However, fried foods often have a high oil content. The oil they contain and the saturated fat and trans fat in the oil are key dietary factors that lead to cardiovascular disease, obesity and high blood pressure, which limits the development of fried foods. Summary of the invention

[0005] In order to improve the problem of high oil content in fried foods, the present application provides a batter with high food adhesion and a preparation method thereof.

[0006] The present application provides a starch powder with high food adhesion, which adopts the following technical solution: A paste powder with high food adhesion comprises the following raw materials, measured by weight: 50-55 parts of quinoa mixed powder, 12-15 parts of soy protein isolate, 10-13 parts of kale mixed powder, 6-8 parts of inulin mixture, 15-18 parts of glutinous rice flour, 2-4 parts of flavoring powder, 3-5 parts of guar gum, 4-6 parts of hydroxypropyl methylcellulose, 1.5-2.5 parts of edible salt and 0.3-0.6 parts of baking powder.

[0007] By adopting the above technical solutions, quinoa mixed powder is rich in protein, dietary fiber and minerals, which improves the nutritional value of the product. Quinoa particles are small and have low oil absorption rate, which can increase the crispness of the batter and make the crust of fried food crispier. Soy protein isolate has good foaming, emulsifying and gelling properties. Its film-forming and viscosity help the batter to be closely combined with the chicken, reduce shedding, absorb and lock the moisture of the chicken, reduce the fat content of fried chicken, avoid the meat from drying out during frying, and increase the elasticity and toughness of the product. Kale mixed powder increases the fiber content, improves the structural stability of the batter, contains vitamin C, flavonoids, etc., delays oil oxidation, and is low-fat and filling.

[0008] The inulin mixture has certain water absorption and expansion properties, which increases the looseness of the batter and reduces the greasy feeling. It combines with water to form a gel to prevent the batter from excessive water loss and hardening during frying. Glutinous rice flour expands rapidly when fried at high temperature to form a thin and crispy shell, which adjusts the adhesion of the batter so that the batter adheres better to the surface of the chicken and prevents it from falling off. Flavoring powder enhances the salty and umami taste of fried chicken and masks the unpleasant odor that may exist in the chicken or batter raw materials. Guar gum increases the viscosity of the batter so that it evenly wraps the chicken, slows down the evaporation of water, prevents the batter from cracking, and increases the elasticity and toughness of the batter, making the fried chicken skin crispier.

[0009] Hydroxypropyl methylcellulose forms a transparent film on the surface of the chicken, locking in moisture and enhancing the adhesion of the batter, reducing oil penetration during frying, reducing the oil content of the finished product, delaying the softening of the batter, and keeping it crispy for a longer time. Edible salt enhances the saltiness and balances the overall flavor. Baking powder releases carbon dioxide when heated, forming a porous structure in the batter layer, increasing the crispness and making the fried chicken skin fluffier. The above components work together to improve the crispness and fluffiness of the fried chicken, and enhance adhesion and oil resistance.

[0010] Preferably, the preparation method of the quinoa mixed powder comprises the following steps: cleaning the quinoa grains, dispersing them in water, grinding them into a thick state, adding flaxseed powder, yam powder and egg liquid, and continuing to grind them to obtain a mixed slurry, pre-gelatinizing the mixed slurry at 70-75° C. for 30-35 minutes, drying, and sieving to obtain the quinoa mixed powder.

[0011] By adopting the above technical scheme, quinoa is rich in protein, dietary fiber, vitamins, and minerals such as iron, calcium, and zinc; flaxseed meal is rich in nutrients such as α-linolenic acid, lignans, and dietary fiber; yam powder contains mucin, amylase, polyphenol oxidase and other substances, which enhance the viscosity and film-forming property of the system; the egg liquid has good viscosity, and combined with yam powder, the system has good viscosity; pre-gelatinization improves the viscosity and water retention capacity of the mixed powder, and increases the viscosity and stability of the mixed powder, which subsequently helps to improve the adhesion and formability of the fried chicken batter, so that the batter can be tightly adhered to the surface of the fried chicken to form a uniform and crispy outer skin.

[0012] Preferably, the method for preparing the kale mixed powder comprises the following steps: (1) Wash the kale, soak it at 90-95° C. for 50-55 seconds, remove it and dry it, freeze it at -18 to -20° C. for 5-6 hours, and grind it to obtain kale powder; (2) Dispersing the modified hawthorn powder in water, adding the kale powder, Tween 20 and xanthan gum of step (1), stirring at a temperature of 50-55° C. for 10-15 minutes, drying, grinding and sieving to obtain kale mixed powder.

[0013] By adopting the above technical solution, soaking at a temperature of 90-95°C helps soften the kale tissue, facilitating subsequent drying and crushing, and freezing further stabilizes the nutrients in the kale, prevents enzymatic reactions and microbial activities, and facilitates subsequent crushing operations.

[0014] Modified hawthorn powder contains dietary fiber and organic acid, which can improve the texture of the batter and make the fried chicken skin crispier. It also increases toughness and elasticity. When mixed with kale powder, Tween 20 and xanthan gum, the dietary fiber and protein in kale powder can improve the texture of the batter, making it more delicate and crispy, and reduce the absorption of oil. Tween 20 reduces interfacial tension and promotes the uniform dispersion of kale powder and hawthorn powder. Xanthan gum increases the viscosity of the system, making the kale powder and modified hawthorn powder particles adhere tightly. The modified hawthorn powder, kale powder and xanthan gum work together to improve adhesion, which can make the batter adhere better to the surface of the chicken during frying and reduce frying and shedding.

[0015] Preferably, the mass ratio of the kale, modified hawthorn powder and xanthan gum is 1:0.6-0.7:0.1-0.2.

[0016] By adopting the above technical scheme, the mass ratio of kale, modified hawthorn powder and xanthan gum is further limited within a certain range, the adhesion, stability and of the kale mixed powder are improved, kale powder can increase the roughness and granularity of fried chicken batter powder, making the fried chicken skin more crispy, modified hawthorn powder is rich in antioxidants, which can alleviate the greasy feeling that may be caused by fried chicken, some components in kale powder and modified hawthorn powder have certain water absorption and viscosity, xanthan gum has good colloidal properties, so that the kale and modified hawthorn powder particles adhere tightly, increasing the viscosity of the system, and the three have a synergistic effect, which can make the batter powder better adhere to the surface of chicken during frying, reduce shedding, ensure the integrity and uniformity of the fried chicken skin, improve the taste of fried chicken, make the skin more crispy, prevent excessive water loss of fried chicken during frying, reduce oil absorption, thereby maintaining its original taste and flavor.

[0017] Preferably, the preparation method of the modified hawthorn powder comprises the following steps: washing the hawthorn, dispersing it in water, breaking the wall, dispersing it in water, filtering to obtain a supernatant, evaporating and concentrating to obtain hawthorn powder, dispersing the hawthorn powder in water, adding wormwood powder, maltodextrin and tea polyphenols, stirring at a temperature of 60-65°C for 1-2h, and drying to obtain modified hawthorn powder.

[0018] By adopting the above technical solution, the wall breaking process ensures that the hawthorn is fully broken and releases more nutrients. Mugwort powder, maltodextrin and tea polyphenols are added to the hawthorn water. Hawthorn powder is rich in dietary fiber and can form a gel-like substance in the paste to prevent oil penetration and absorption. Mugwort powder contains a variety of minerals and trace elements. Maltodextrin has good solubility and thickening effects, so that the mugwort powder and hawthorn powder are mixed evenly, which can increase the viscosity and stability of the paste, making it more delicate and uniform, improving the crispness and taste of the fried chicken skin, and reducing oil absorption. Tea polyphenols have antioxidant properties and can form a protective film on the surface of the paste, reducing oil absorption and oxidation, thereby reducing fat content. Maltodextrin and tea polyphenols enhance the adhesion and stability of the paste, so that it can better adhere to the surface of the chicken during frying, reduce shedding, and ensure the integrity and uniformity of the fried chicken skin.

[0019] Preferably, the method for preparing the inulin mixture comprises the following steps: (1) washing, drying, and crushing chicory rhizomes to obtain a powder with a particle size of 1-2 mm, dispersing the powder in an ethanol aqueous solution, and extracting by reflux for 2-3 times, each time for 1-2 hours, combining the extracts and filtering, adding a decolorizing agent, heating and reflux for 2-3 hours, filtering, and concentrating the filtrate under reduced pressure and vacuum drying to obtain inulin; (2) Dispersing the brittle starch in water, adding the inulin, microcrystalline cellulose and tricalcium phosphate from step (1), stirring at a temperature of 60-65° C. for 2-3 hours, drying, grinding and sieving to obtain an inulin mixture.

[0020] By adopting the above technical scheme, the chicory rhizomes are washed to remove the dirt and impurities on the surface, the washed chicory rhizomes are dried to remove excess water, and the dried chicory rhizomes are crushed, which helps to increase the contact area between the chicory rhizomes and the extraction solvent and improve the extraction efficiency. Ethanol is used as an extraction solvent to selectively dissolve the effective ingredients in the chicory rhizomes, and reflux extraction can ensure that the extraction solvent is in full contact with the chicory rhizomes powder, thereby improving the extraction efficiency. The decolorant is used to remove impurities such as pigments in the extract, and the concentrated solution is vacuum dried to obtain inulin.

[0021] Disperse the brittle starch in water to form a starch suspension. The brittle starch can increase the crispness of the product and improve the taste. Inulin, microcrystalline cellulose and tricalcium phosphate are added. Inulin is rich in dietary fiber and can form a gel-like substance in the batter to prevent oil penetration and absorption, thereby reducing the fat content of the batter. Microcrystalline cellulose and tricalcium phosphate enhance the adhesion and stability of the batter, allowing inulin to adhere closely to the brittle starch, allowing it to better adhere to the surface of the chicken during frying, reducing shedding and ensuring the integrity and uniformity of the fried chicken skin.

[0022] Preferably, the mass ratio of inulin, brittle starch and microcrystalline cellulose is 1:0.4-0.5:0.06-0.07.

[0023] By adopting the above technical solution, the mass ratio of inulin, brittle starch and microcrystalline cellulose is further limited within a certain range, thereby improving the adhesion of inulin, preventing oil absorption and brittleness. Inulin contains a large amount of dietary fiber, which reduces the fat content in fried chicken, can absorb water to form a colloid, increase the moisture retention and stability of fried chicken batter, and make it less likely to fall off or deform during frying. Brittle starch is a type of starch used to increase the crispness of food. It can form a crispy shell during frying. Microcrystalline cellulose can maintain the stability of emulsification and foam, ensuring that the fried chicken batter maintains a uniform texture and taste during frying, so that inulin and brittle starch are evenly mixed, increasing the crispness and taste of fried chicken, reducing the oil content in fried chicken batter, increasing the viscosity of batter and fried chicken, and improving the taste, flavor and nutritional value of fried chicken.

[0024] Preferably, the method for preparing the brittle starch comprises the following steps: dispersing wheat flour in water, adding sodium trimetaphosphate, adjusting the pH value to 10-12 using sodium hydroxide, reacting at 55-60° C. for 2-4 hours, washing, drying, and then dispersing in water, stirring at 72-75° C. for 1-2 hours, adding glucose, edible gelatin, and sodium bicarbonate, continuing to stir for 2-3 hours, drying, and grinding to obtain brittle starch.

[0025] By adopting the above technical solution, sodium trimetaphosphate reacts with the hydroxyl groups in wheat starch to form cross-linked starch, thereby improving the stability and brittleness of the starch. Sodium hydroxide is used to adjust the pH value to 10-12, and the reaction activity of starch and sodium trimetaphosphate is high, which is conducive to the cross-linking reaction.

[0026] Glucose, edible gelatin, and sodium bicarbonate are added to enhance the water absorption and expansion of brittle starch and glucose, so that they form a gel-like substance in the batter, which prevents the penetration and absorption of oil, thereby reducing the fat content of the batter. The addition of edible gelatin and sodium bicarbonate further enhances the water absorption and expansion of the batter, reducing the adsorption of oil. Moreover, edible gelatin and sodium bicarbonate enhance the viscosity of the system, making the components adhere tightly, increasing the adhesion and stability of the batter, making it better adhere to the surface of the chicken during frying, reducing shedding, and ensuring the integrity and uniformity of the fried chicken skin. The subsequent sodium bicarbonate can decompose and produce carbon dioxide gas when heated, giving the product a better crispy taste.

[0027] Preferably, the flavoring powder is one or a mixture of two or more of white five-spice powder, cumin powder, curry powder, garlic powder, onion powder and vanilla powder.

[0028] By adopting the above technical scheme, the role of the flavoring powder in the fried chicken batter is mainly to enhance the flavor and aroma, thereby enhancing the attractiveness and taste of the fried chicken. It can also cover up the unpleasant odor that may exist in the chicken or batter raw materials, making the flavor of the fried chicken purer.

[0029] In the second aspect, the present application also provides a method for preparing a starch powder with high food adhesion, comprising the following steps: evenly mixing quinoa mixed powder, soy protein isolate, kale mixed powder, inulin mixture, glutinous rice flour, flavoring powder, guar gum, hydroxypropyl methylcellulose, edible salt, and baking powder, crushing, sieving, adding to water, and stirring evenly to obtain a starch powder with high food adhesion.

[0030] By adopting the above technical scheme, the above preparation method is simple to operate and has a short process time, which helps to improve the production efficiency of preparing starch powder with high food adhesion. The obtained starch powder with high food adhesion has good adhesion performance, reduces oil absorption, and improves the crispness of the product.

[0031] In summary, this application has the following beneficial effects: 1. The soy protein isolate in this application has good foaming, emulsifying and gelling properties. Its film-forming and viscosity properties help the batter powder to be closely combined with the chicken, reduce shedding, absorb and lock the moisture of the chicken, reduce the fat content of fried chicken, avoid the meat from drying out during frying, and increase the elasticity and toughness of the product.

[0032] 2. The inulin mixture in the present application has certain water absorption and swelling properties, which increases the looseness of the batter, reduces the greasy feeling, combines with water to form a gel, and prevents the batter from excessively losing water and becoming hard during frying.

[0033] 3. In the present application, hydroxypropyl methylcellulose forms a transparent film on the surface of the chicken, which locks in moisture and enhances the adhesion of the batter, reduces oil penetration during frying, reduces the oil content of the finished product, delays the softening of the batter, and keeps the chicken crispy for a longer time. DETAILED DESCRIPTION

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

[0035] The raw materials used in the examples and comparative examples can all be obtained commercially.

[0036] Preparation Example of Kale Mixed Powder Preparation Example 1-1 The preparation method of kale mixed powder comprises the following steps: (1) 30 kg of kale was washed, soaked at 93°C for 54 seconds, taken out and dried, frozen at -19°C for 5.6 hours, and crushed to obtain kale powder; (2) Dispersing the modified hawthorn powder in 70 kg of water, adding the kale powder of step (1), 2 kg of Tween 20 and xanthan gum, stirring at 52° C. for 13 min, drying, grinding, and passing through a 20-mesh sieve to obtain a kale mixed powder.

[0037] The mass ratio of kale, modified hawthorn powder and xanthan gum is 1:0.6:0.2.

[0038] The preparation method of modified hawthorn powder comprises the following steps: 60 kg of hawthorn is washed, dispersed in 100 L of water, subjected to wall breaking treatment, dispersed in 50 L of water, filtered to obtain supernatant, evaporated and concentrated to obtain hawthorn powder, 30 kg of hawthorn powder is dispersed in 60 L of water, 12 kg of wormwood powder, 8 kg of maltodextrin and 2 kg of tea polyphenols are added, stirred at 62°C for 1.5 hours, dried to obtain modified hawthorn powder.

[0039] Preparation Example 1-2 The difference from Preparation Example 1-1 is that in step (2), no modified hawthorn powder is added.

[0040] Preparation Example 1-3 The difference from Preparation Example 1-1 is that in step (2), no xanthan gum is added.

[0041] Preparation Example 1-4 The difference from Preparation Example 1-1 is that the mass ratio of kale, modified hawthorn powder and xanthan gum is 1:0.7:0.1.

[0042] Preparation Example 1-5 The difference from Preparation Example 1-1 is that the mass ratio of kale, modified hawthorn powder and xanthan gum is 1:0.1:0.7.

[0043] Preparation Example 1-6 The difference from Preparation Example 1-1 is that in the preparation method of the modified hawthorn powder, no wormwood powder is added.

[0044] Preparation Example 1-7 The difference from Preparation Example 1-1 is that maltodextrin is not added in the preparation method of the modified hawthorn powder.

[0045] Preparation Example of Inulin Mixture Preparation Example 2-1 The preparation method of the inulin mixture comprises the following steps: (1) 26 kg of chicory rhizomes were washed, dried, and crushed to obtain a powder with a particle size of 1-2 mm, and the powder was dispersed in 50 L of 95% ethanol aqueous solution, and refluxed for 3 times, each extraction time being 2 h. The extracts were combined and filtered, 0.5 kg of a decolorizing agent was added, heated and refluxed for 2.3 h, filtered, and the filtrate was concentrated under reduced pressure and vacuum dried to obtain inulin; the decolorizing agent was activated carbon; (2) Dispersing the brittle starch in 80 L of water, adding the inulin, microcrystalline cellulose and 3 kg of tricalcium phosphate prepared in step (1), stirring at 64° C. for 2.5 h, drying at 50° C., grinding and sieving to obtain an inulin mixture.

[0046] The mass ratio of inulin, brittle starch and microcrystalline cellulose is 1:0.4:0.07.

[0047] The preparation method of brittle starch comprises the following steps: dispersing 20 kg of wheat flour in 30 L of water, adding 0.3 kg of sodium trimetaphosphate, adjusting the pH value to 11 with sodium hydroxide, reacting at 58° C. for 3 h, washing, drying, and then dispersing in 70 L of water, stirring at 74° C. for 1.5 h, adding 8 kg of glucose, 5 kg of edible gelatin, and 0.3 kg of sodium bicarbonate, continuing to stir for 2.6 h, drying, and grinding to obtain brittle starch.

[0048] Preparation Example 2-2 The difference from Preparation Example 2-1 is that in step (2), no brittle starch is added.

[0049] Preparation Example 2-3 The difference from Preparation Example 2-1 is that in step (2), no microcrystalline cellulose is added.

[0050] Preparation Example 2-4 The difference from Preparation Example 2-1 is that the mass ratio of inulin, brittle starch and microcrystalline cellulose is 1:0.5:0.06.

[0051] Preparation Example 2-5 The difference from Preparation Example 2-1 is that the mass ratio of inulin, brittle starch and microcrystalline cellulose is 1:0.09:0.3.

[0052] Preparation Example 2-6 The difference from Preparation Example 2-1 is that glucose is not added in the preparation method of the brittle starch.

[0053] Preparation Example 2-7 The difference from Preparation Example 2-1 is that no edible gelatin is added in the preparation method of the brittle starch. Example

[0054] Example 1 A paste powder with high food adhesion comprises the following raw materials by weight: 55kg of quinoa mixed powder, 12kg of soy protein isolate, 13kg of kale mixed powder, 6kg of inulin mixture, 15kg of glutinous rice flour, 4kg of flavoring powder, 3kg of guar gum, 6kg of hydroxypropyl methylcellulose, 2.5kg of edible salt and 0.3kg of baking powder; the flavoring powder is white five-spice powder.

[0055] The preparation method of quinoa mixed powder comprises the following steps: 80 kg of quinoa grains are cleaned, then dispersed in 180 L of water, ground into a thick state, 40 kg of flaxseed powder, 25 kg of yam powder and 10 kg of egg liquid are added, and further ground to obtain a mixed slurry, and the mixed slurry is pre-gelatinized at 72° C. for 33 minutes, dried, and sieved (1.2 mm aperture sieve) to obtain the quinoa mixed powder.

[0056] The preparation method of the starch powder with high food adhesion comprises the following steps: uniformly mixing quinoa mixed powder, soy protein isolate, kale mixed powder, inulin mixture, glutinous rice flour, flavoring powder, guar gum, hydroxypropyl methylcellulose, edible salt and baking powder, crushing the powder, passing through a 60-mesh sieve, adding the powder to water and stirring the powder to obtain the starch powder with high food adhesion, wherein the water content of the starch powder is 10%.

[0057] The kale mixed powder was prepared by using Preparation Example 1-1; and the inulin mixture was prepared by using Preparation Example 2-1.

[0058] Example 2 A starch powder with high food adhesion, which differs from Example 1 in that, by weight, it comprises the following raw materials: 50 kg of quinoa mixed powder, 15 kg of soy protein isolate, 10 kg of kale mixed powder, 8 kg of inulin mixture, 18 kg of glutinous rice flour, 2 kg of flavoring powder, 5 kg of guar gum, 4 kg of hydroxypropyl methylcellulose, 1.5 kg of edible salt, and 0.6 kg of baking powder.

[0059] Example 3 A starch powder with high food adhesion, which is different from Example 1 in that the kale mixed powder is prepared using Preparation Example 1-2.

[0060] Example 4 A starch powder with high food adhesion, which is different from Example 1 in that the kale mixed powder is prepared using Preparation Examples 1-3.

[0061] Example 5 A starch powder with high food adhesion, which is different from Example 1 in that the kale mixed powder is prepared using Preparation Examples 1-4.

[0062] Example 6 A starch powder with high food adhesion, which is different from Example 1 in that the kale mixed powder is prepared using Preparation Examples 1-5.

[0063] Example 7 A starch powder with high food adhesion, which is different from Example 1 in that the kale mixed powder is prepared using Preparation Examples 1-6.

[0064] Example 8 A starch powder with high food adhesion, which is different from Example 1 in that the kale mixed powder is prepared using Preparation Examples 1-7.

[0065] Example 9 A starch powder with high food adhesion, which is different from Example 1 in that the inulin mixture is prepared using Preparation Example 2-2.

[0066] Example 10 A starch powder with high food adhesion, which is different from Example 1 in that the inulin mixture is prepared using Preparation Example 2-3.

[0067] Embodiment 11 A starch powder with high food adhesion, which is different from Example 1 in that the inulin mixture is prepared using Preparation Examples 2-4.

[0068] Example 12 A starch powder with high food adhesion is different from Example 1 in that the inulin mixture is prepared using Preparation Examples 2-5.

[0069] Embodiment 13 A starch powder with high food adhesion, which is different from Example 1 in that the inulin mixture is prepared using Preparation Examples 2-6.

[0070] Embodiment 14 A starch powder with high food adhesion, which is different from Example 1 in that the inulin mixture is prepared using Preparation Examples 2-7.

[0071] Comparative Example Comparative Example 1 A starch powder with high food adhesion, which is different from Example 1 in that no kale mixed powder is added.

[0072] Comparative Example 2 A starch powder with high food adhesion, which is different from Example 1 in that the kale mixed powder is replaced by an equal amount of kale powder.

[0073] Comparative Example 3 A starch powder with high food adhesion, which is different from Example 1 in that no inulin mixture is added.

[0074] Comparative Example 4 A starch powder with high food adhesion, which is different from Example 1 in that the inulin mixture is replaced by an equal amount of inulin.

[0075] Performance testing Immerse the chicken breast in the batter with high food adhesion prepared in Examples 1-14 and Comparative Examples 1-4, coat the surface of the chicken breast with batter, and the batter layer has a thickness of 2 mm. Fry in oil at a temperature of 170° C. for 2-3 minutes, remove from the oil, drain, and cool.

[0076] Performance testing; 1. Invite 20 tasters to evaluate the color, taste, flavor, texture and appearance of the chicken breasts prepared in the embodiments and comparative proportions, and record the scores. The highest and lowest scores of each index are removed from the final results, and the average value is calculated. The sensory score table is shown in Table 1, and the total score is 100 points; 2. The chicken breast meat prepared in the embodiment and comparative example was sampled, and the hardness, elasticity and chewiness of the chicken breast meat were measured. The elasticity, hardness and chewiness were tested by texture analyzer TA-plus. The speed before and after the test was 1 mm / s, the speed during the test was 0.5 mm / s, the compression distance was 2 mm, the trigger force was 5 g, and the dwell time was 5 s.

[0077] TPA test mode parameters: V test 60mm min -1 , V after measurement 200mm·min -1 , starting force 0.5N, the interval between two compressions is 5s, the deformation is 50%, and the data acquisition rate during the test process is 2kHz.

[0078] 3. Determine the fat mass of chicken breast as m 1 , the weight of chicken breast meat before dipping into powder 2 , the mass of chicken breast after dipping in slurry powder is m 3 , total fat mass m was measured using SZC-C fat analyzer 4 .

[0079] Oil absorption rate = (m 4 -m 1 ) / (m 3 -m 2 )×100%.

[0080] 4. Weigh the initial weight W of the chicken breast raw material 肉 , weigh the total weight of the chicken breast after dipping in the powder 总 , calculation of batter quantity: Paste rate (%) = (W 总 -W 肉 ) / W 肉×100, test results are shown in Table 2.

[0081] Table 1 Sensory rating table Table 2 Test data of embodiments and comparative examples As can be seen from Table 1, the batter with high food adhesion prepared in Examples 1-2 of the present application has good comprehensive performance for fried chicken breast, wherein Example 1 has a sensory score of 95 points, a hardness of 132.35g, an elasticity of 93.2%, a chewiness of 121.21g, an oil absorption rate of 13.5%, and a paste coating rate of 29.6%. This indicates that the batter with high food adhesion prepared has good adhesion and oil absorption, and the various components cooperate with each other to help improve the elasticity and toughness of fried chicken breast, making the fried chicken skin more crispy.

[0082] In the preparation method of kale mixed powder of Examples 3-4, modified hawthorn powder and xanthan gum are not added respectively, and the mass ratio of kale, modified hawthorn powder and xanthan gum is changed in Examples 5-6. As can be seen from Table 1, the sensory scores, hardness, elasticity, chewiness, oil absorption rate and paste rate of Examples 3-4 are significantly worse than those of Examples 1-2 and Example 5, while the performance test results of the corresponding properties of Example 6 are better than those of Examples 3-4, but worse than those of Examples 1-2 and Example 5, indicating that kale powder and modified hawthorn powder can increase the roughness and granularity of fried chicken batter powder, make the fried chicken skin more crispy, and reduce the absorption of oil. Xanthan gum has good colloidal properties, which makes the kale and modified hawthorn powder particles adhere tightly, increases the viscosity of the system, and enables the batter powder to better adhere to the surface of the chicken during frying, reduces shedding, and ensures the integrity, uniformity and taste of the fried chicken skin.

[0083] The preparation methods of modified hawthorn powder in Examples 7-8 do not add wormwood powder and maltodextrin respectively. As can be seen from Table 1, the sensory scores, hardness, elasticity, chewiness, oil absorption rate, and battering rate of Examples 7-8 are significantly better than those in Example 3, but worse than those in Examples 1-2 and 5, indicating that wormwood powder contains a variety of minerals and trace elements, and maltodextrin has good solubility and thickening effects, so that wormwood powder and hawthorn powder are mixed evenly, which can increase the viscosity and stability of the slurry, making it more delicate and uniform, thereby improving the crispness and taste of the fried chicken skin and reducing the adsorption of oil.

[0084] In the preparation method of the inulin mixture of Examples 9-10, no brittle starch and microcrystalline cellulose are added respectively, and the mass ratio of inulin, brittle starch and microcrystalline cellulose is changed in Examples 11-12. As can be seen from Table 1, the sensory scores, hardness, elasticity, chewiness, oil absorption rate and battering rate of Examples 9-10 are significantly worse than those of Examples 1-2 and Example 11, while the performance test results of the corresponding properties of Example 12 are better than those of Examples 9-10, but worse than those of Examples 1-2 and Example 11, indicating that inulin contains a large amount of dietary fiber, reduces the fat content in fried chicken, increases the moisture retention and stability of fried chicken batter, brittle starch can form a crispy shell during frying, and microcrystalline cellulose can maintain the stability of emulsification and foam, ensure that the fried chicken batter maintains a uniform texture and taste during frying, and increases the viscosity of the batter and fried chicken.

[0085] The preparation methods of the brittle starches in Examples 13-14 do not add glucose and edible gelatin respectively. As can be seen from Table 1, the sensory scores, hardness, elasticity, chewiness, oil absorption rate, and battering rate of Examples 13-14 are significantly better than those in Example 9, but worse than those in Examples 1-2, indicating that the water absorption and swelling properties of glucose cause it to form a gel-like substance in the starch powder, preventing the penetration and absorption of oil, thereby reducing the fat content of the starch powder. Edible gelatin further enhances the water absorption and swelling properties of the starch powder, reduces the adsorption of oil, and enables it to better adhere to the surface of the chicken during frying, reducing shedding.

[0086] Comparative Example 1 and Comparative Example 3 do not add kale mixed powder and inulin mixture, respectively. It can be seen from Table 1 that compared with Example 1, the sensory scores, hardness, elasticity, chewiness, oil absorption rate, and paste rate of Comparative Example 1 and Comparative Example 3 are significantly worse than those of Examples 1-2, indicating that the kale mixed powder increases the fiber content, improves the structural stability of the starch powder, delays oil oxidation, is low-fat and filling, and improves the adhesion of the starch powder; the inulin mixture has certain water absorption and swelling properties, reduces the greasy feeling, combines with water to form a gel, prevents the starch powder from excessively losing water and hardening during frying, and enables the starch powder to better adhere to the surface of the chicken to prevent it from falling off.

[0087] In Comparative Examples 2 and 4, the kale mixed powder was replaced by an equal amount of kale powder, and the inulin mixture was replaced by an equal amount of inulin. As can be seen from Table 1, the sensory scores, hardness, elasticity, chewiness, oil absorption rate, and paste rate of Comparative Examples 2 and 4 were significantly worse than those of Examples 1-2, but better than those of Comparative Examples 1 and 3, indicating that the kale mixed powder and inulin mixture of the present application have good oil absorption, adhesion and stability, thereby improving the taste and crispness of the fried chicken skin.

[0088] 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 starch powder with high food adhesion, characterized in that: Calculated by weight, the invention comprises the following raw materials: 50-55 parts of quinoa mixed powder, 12-15 parts of soy protein isolate, 10-13 parts of kale mixed powder, 6-8 parts of inulin mixture, 15-18 parts of glutinous rice flour, 2-4 parts of flavoring powder, 3-5 parts of guar gum, 4-6 parts of hydroxypropyl methylcellulose, 1.5-2.5 parts of edible salt and 0.3-0.6 parts of baking powder.

2. The starch powder with high food adhesion according to claim 1, characterized in that: The preparation method of the quinoa mixed powder comprises the following steps: cleaning quinoa grains, dispersing them in water, grinding them into a thick state, adding flax seed powder, yam powder and egg liquid, and continuing to grind them into a mixed slurry, pre-gelatinizing the mixed slurry at 70-75° C. for 30-35 minutes, drying, and sieving to obtain the quinoa mixed powder.

3. The starch powder with high food adhesion according to claim 1, characterized in that: The method for preparing the kale mixed powder comprises the following steps: (1) Wash the kale, soak it at 90-95°C for 50-55s, remove it and dry it, freeze it at -18 to -20°C for 5-6h, and grind it to obtain kale powder; (2) Dispersing the modified hawthorn powder in water, adding the kale powder, Tween 20 and xanthan gum of step (1), stirring at a temperature of 50-55° C. for 10-15 minutes, drying, grinding and sieving to obtain kale mixed powder.

4. The starch powder with high food adhesion according to claim 3, characterized in that: The mass ratio of the kale, the modified hawthorn powder and the xanthan gum is 1:0.6-0.7:0.1-0.

2.

5. The starch powder with high food adhesion according to claim 3, characterized in that: The preparation method of the modified hawthorn powder comprises the following steps: washing the hawthorn, dispersing it in water, breaking the wall, dispersing it in water again, filtering to obtain a supernatant, evaporating and concentrating to obtain hawthorn powder, dispersing the hawthorn powder in water, adding wormwood powder, maltodextrin and tea polyphenols, stirring at a temperature of 60-65°C for 1-2h, and drying to obtain the modified hawthorn powder.

6. The starch powder with high food adhesion according to claim 1, characterized in that: The preparation method of the inulin mixture comprises the following steps: (1) Washing, drying and crushing chicory rhizomes to obtain powder with a particle size of 1-2 mm, dispersing the powder in an ethanol aqueous solution, refluxing and extracting for 2-3 times, each extraction time being 1-2 h, combining the extracts and filtering, adding a decolorizing agent, heating and refluxing for 2-3 h, filtering, and concentrating the filtrate under reduced pressure and vacuum drying to obtain inulin; (2) Dispersing the brittle starch in water, adding the inulin, microcrystalline cellulose and tricalcium phosphate prepared in step (1), stirring at a temperature of 60-65° C. for 2-3 h, drying, grinding and sieving to obtain an inulin mixture.

7. The starch powder with high food adhesion according to claim 6, characterized in that: The mass ratio of inulin, brittle starch and microcrystalline cellulose is 1:0.4-0.5:0.06-0.

07.

8. The starch powder with high food adhesion according to claim 6, characterized in that: The preparation method of the brittle starch comprises the following steps: dispersing wheat flour in water, adding sodium trimetaphosphate, adjusting the pH value to 10-12 with sodium hydroxide, reacting at 55-60° C. for 2-4 hours, washing, drying, and then dispersing in water, stirring at 72-75° C. for 1-2 hours, adding glucose, edible gelatin and sodium bicarbonate, continuing to stir for 2-3 hours, drying, and grinding to obtain the brittle starch.

9. The starch powder with high food adhesion according to claim 1, characterized in that: The flavoring powder is one or a mixture of two or more of white five-spice powder, cumin powder, curry powder, garlic powder, onion powder and vanilla powder.

10. The method for preparing a starch powder with high food adhesion according to claim 1, characterized in that: The method comprises the following steps: uniformly mixing quinoa mixed powder, soy protein isolate, kale mixed powder, inulin mixture, glutinous rice flour, flavoring powder, guar gum, hydroxypropyl methylcellulose, edible salt and baking powder, crushing the mixture, sieving the mixture, adding the mixture into water, and uniformly stirring the mixture to obtain a slurry powder with high food adhesion.

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