Fried food hanging paste with low oil absorption rate and preparation method of fried food hanging paste

Abstract

The invention discloses a low-oil-absorption fried food hanging paste and a preparation method thereof, and belongs to the technical field of food processing and making. The hanging paste comprises the following components in parts by weight: 10-20 parts of corn starch, 15-20 parts of highland barley flour, 10-15 parts of rice flour, 1-2 parts of edible salt, 0.5-1 part of baking powder and 50-60 parts of drinking water. The highland barley flour and the rice flour are compounded to replace wheat flour used in a traditional pasting formula, compact gel formed after high amylose in the rice flour is gelatinized can seal pores after being cooled, beta-glucan in the highland barley flour absorbs water to increase the viscosity, the pores of the rice starch gel are filled, a continuous oil-resistant layer is formed, and the pasty effect is improved. In the frying process, a denser and smoother surface can be formed, grease permeation is hindered, the water binding capacity and stability of hanging paste are improved, the hanging paste rate is increased, a starch-beta-glucan colloid barrier is formed on the surface of food, the content of permeated grease and the total oil content in the hanging paste after frying are reduced, grease intake is reduced, and the food quality is improved. The requirements of consumers on low-oil healthy foods are met.

Description

Technical Field

[0001] The present invention relates to the technical field of food processing and production, and particularly relates to a batter for low oil-absorption fried food and a preparation method thereof. Background Art

[0003] Optimization of batter formulations is recognized as the most effective oil reduction strategy for fried batter foods. With the in-depth research, the list of food ingredients that can be used to reduce the oil absorption of fried batter foods has been greatly expanded. According to the source and mechanism of action, they are mainly divided into non-wheat flour, starch, protein, food colloid, etc. The processing performance of wheat flour is poor, and the research on its application in fried batter foods is limited. Rice flour, corn starch, rye flour, soybean flour and their mixed flour have been used to replace part or all of the wheat flour in the batter formulation. The type of flour can affect the viscosity and gelatinization mode of the batter, and thus affect the flavor, texture and oil absorption of fried batter foods. Among them, rice flour and corn starch are the two most studied. However, the low protein content, high amylose content and small starch granules of rice flour result in poor adhesion and stability of rice-based batter, and corn starch batter needs to be continuously stirred to prevent precipitation during processing, which limits its application in batter.

[0004] Highland barley is rich in β-glucan, dietary fiber, resistant starch and polyphenols, and is characterized by high protein, high fiber, high vitamin, low fat and low sugar. Because it can meet the needs of consumers for natural, healthy and special foods, it has gradually been favored together with non-wheat grains such as oats and tartary buckwheat. A new hydrocolloid (C-trim30) containing 32% β-glucan was found to improve the batter rate, reduce water loss and oil content. Oat β-glucan has also been proven to reduce the oil content of fried coated chicken nuggets, increase the water content and batter rate. These findings make β-glucan and raw materials rich in β-glucan become very potential batter raw materials. Replacing part of the wheat flour with highland barley flour can improve the hydration characteristics, batter viscosity, gelatinization characteristics and surface flatness of the outer shell of the combined flour, and significantly reduce the oil content in fried batter pork. However, a high substitution rate of highland barley flour will make the batter viscosity too high, which will instead lead to a decrease in the batter rate and an increase in the oil content. Summary of the Invention

[0005] The purpose of the present invention is to overcome the defects in the prior art, and provide a batter for low oil-absorption fried food and a preparation method thereof, to control the batter viscosity and reduce the oil content after frying the batter.

[0006] The purpose of the present invention is achieved as follows: A batter for low oil-absorption fried food, the raw material composition by weight includes 10-20 parts of corn starch, 15-20 parts of highland barley flour, 10-15 parts of rice flour, 1-2 parts of edible salt, 0.5-1 part of baking powder and 50-60 parts of edible water.

[0007] A preparation method of batter for fried foods with low oil absorption rate includes the following steps:

[0008] Mix 10 - 20 parts by weight of corn starch, 15 - 20 parts of highland barley flour, 10 - 15 parts of rice flour, 1 - 2 parts of edible salt, and 0.5 - 1 part of baking powder evenly, and sieve to obtain the special flour for batter of fried foods. Then, mix the special flour and water according to a weight ratio of 1:(0.9 - 1.2) to form a paste-like liquid, and the paste-like liquid needs to be stirred before use.

[0009] Further, the sieve mesh number is 80 - 100 meshes, and sieve twice repeatedly.

[0010] Further, the stirring speed of the paste-like liquid during stirring before use is 120r / min - 150r / min, and the time is 1 - 2min.

[0011] In the batter formula for fried foods of the present invention, highland barley flour and rice flour are used in combination to replace the wheat flour used in the traditional batter formula. The dense gel formed after the gelatinization of high amylose starch in rice flour can seal pores after cooling, and the β-glucan in highland barley flour absorbs water and increases viscosity, filling the pores of the rice starch gel to form a continuous oil-blocking layer. During the frying process, a denser and flatter surface can be formed, hindering the penetration of grease, and the water retention and stability of the batter are improved, increasing the batter adhesion rate. A starch-β-glucan colloid barrier is formed on the surface of the food, reducing the oil content penetrated into the batter and the total oil content after frying, effectively reducing the oil content of fried foods and meeting the consumer demand for low-oil and healthy foods. When the batter for fried foods of the present invention is used for making fried battered pork, the water content of the outer shell of the fried battered pork is 41.44 - 44.15%, which is significantly higher than that of the highland barley-wheat batter (38.14%). By controlling the ratio of highland barley flour - rice flour in the formula, the total oil content of the outer shell of the fried battered pork can be reduced from 11.04% of the highland barley-wheat batter to 7.24%, and the penetrated oil content can be significantly reduced from 1.83% to 1.47%. The analysis of the distribution of penetrated oil shows that the batter for fried foods prepared by the present invention can limit the oil in the surface layer of the outer shell and avoid the penetration of oil into the interior, which is beneficial to reducing oil intake. Description of the Drawings

[0012] Figure 1 TGA curve graph (left) and SDTA curve graph (right) showing the influence of the batter formula of the present invention on the water retention of the batter.

[0013] Figure 2 Oil distribution diagram of the outer shell of fried battered pork made with the batter formula of the present invention.

[0014] Figure 3 Penetrated oil distribution diagram of the outer shell of fried battered pork made with the batter formula of the present invention.

[0015] Figure 4 Mass transfer kinetic curves of moisture (left) and grease (right) of the fried battered pork shell made with the batter formula of the present invention. Detailed implementation manners

[0016] Example 1:

[0017] A low oil absorption rate fried food batter, the raw material composition by weight includes 20 parts of corn starch, 16.5 parts of highland barley flour, 16.5 parts of rice flour, 1 part of edible salt, 0.5 part of baking powder and 50 - 60 parts of edible water.

[0018] Preparation method of the fried food batter, specifically including:

[0019] Prepare the special batter powder: Mix 20 parts of corn starch, 16.5 parts of highland barley flour, 16.5 parts of rice flour, 1 part of edible salt, and 0.5 part of baking powder evenly by weight to obtain the special batter powder;

[0020] Prepare the batter: Mix the special powder and water into a paste-like liquid, the mass ratio of the special powder to water is 1:0.94, and the paste-like liquid is used after stirring at 150 r / min for 2 min.

[0021] Completely immerse the 3 cm × 3 cm × 0.5 cm pork slices in the prepared paste-like liquid, make them fully contact with the batter, drain for ten seconds, and put them into an oil pan at 200 °C for frying, and the frying time is 2 min.

[0022] Example 2:

[0023] A low oil absorption rate fried food batter, the raw material composition by weight includes 20 parts of corn starch, 18.1 parts of highland barley flour, 13.1 parts of rice flour, 1 part of edible salt, 0.5 part of baking powder and 50 - 60 parts of edible water.

[0024] Preparation method of the fried food batter, specifically including:

[0025] Prepare the special batter powder: Mix 20 parts of corn starch, 18.1 parts of highland barley flour, 13.1 parts of rice flour, 1 part of edible salt, and 0.5 part of baking powder evenly by weight to obtain the special batter powder;

[0026] Prepare the batter: Mix the special powder and water into a paste-like liquid, the mass ratio of the special powder to water is 1:0.97, and the paste-like liquid is used after stirring at 150 r / min for 2 min.

[0027] Completely immerse the 3 cm × 3 cm × 0.5 cm pork slices in the prepared paste-like liquid, make them fully contact with the batter, drain for ten seconds, and put them into an oil pan at 200 °C for frying, and the frying time is 2 min.

[0028] Comparative Example 1:

[0029] This comparative example provides a batter formula for fried foods. By weight, its raw material composition includes 20 parts of corn starch, 12 parts of wheat flour, 16.7 parts of highland barley flour, 1 part of edible salt, 0.5 part of baking powder, and 50 parts of edible water.

[0030] The preparation method of the batter for fried foods specifically includes the following steps:

[0031] Mix 20 parts of corn starch, 12 parts of wheat flour, 16.7 parts of highland barley flour, 1 part of edible salt, and 0.5 part of baking powder evenly by weight to obtain a mixed powder. Mix the mixed powder with edible water at a mass ratio of 1:1.03, and use a stirrer to stir at 150 r / min for 2 min before use;

[0032] Completely immerse a 3 cm × 3 cm × 0.5 cm pork slice in the prepared batter, make it fully contact with the batter, drain for ten seconds, and put it into an oil pan at 200 °C for frying. The frying time is 2 min.

[0033] Comparative Example 2:

[0034] This comparative example provides a batter formula for fried foods. By weight, its raw material composition includes 20 parts of corn starch, 20 parts of highland barley flour, 8 parts of rice flour, 1 part of edible salt, 0.5 part of baking powder, and 50 parts of edible water.

[0035] The preparation method of the batter for fried foods specifically includes the following steps:

[0036] Mix 20 parts of corn starch, 20 parts of highland barley flour, 8 parts of rice flour, 1 part of edible salt, and 0.5 part of baking powder evenly by weight to obtain a mixed powder. Mix the mixed powder with edible water at a mass ratio of 1:0.99, and use a stirrer to stir at 150 r / min for 2 min before use;

[0037] Completely immerse a 3 cm × 3 cm × 0.5 cm pork slice in the prepared batter, make it fully contact with the batter, drain for ten seconds, and put it into an oil pan at 200 °C for frying. The frying time is 2 min.

[0038] Result analysis:

[0039] Test the viscosity of the fried batters prepared in Example 1, 2, and Comparative Examples 1 and 2. The results are shown in Table 1, and the water holding capacity changes are as Figure 1 shown.

[0040] The pork slices are wrapped with fried batter and then fried. The water content of the fried pork slices and the water content of the surface crust are tested, and the results are shown in Table 2. The total oil content of the fried batter-coated pork crust in Examples 1 and 2 and Comparative Examples 1 and 2 is shown in Table 3, and the oil distribution in the fried batter-coated pork crust is as Figure 2 shown. The results of the surface oil content and the penetrated oil content of the fried batter-coated pork crust are shown in Table 4, and the penetrated oil distribution in the fried batter-coated pork crust is as Figure 3 shown. The mass transfer kinetic curves of water and oil during the frying of the fried batter-coated pork are as Figure 4 shown. The results of the mass transfer kinetics and equilibrium coefficients of water and oil during the frying of the fried batter-coated pork are shown in Table 5.

[0041] Table 1 Influence of Fried Batter Formulation on the Viscosity of the Batter

[0042]

[0043] Table 2 Influence of Fried Batter Formulation on the Water Content of the Fried Batter-Coated Pork Crust

[0044]

[0045] Table 3 Influence of Fried Batter Formulation on the Total Oil Content of the Fried Batter-Coated Pork Crust

[0046]

[0047] Table 4 Influence of Fried Batter Formulation on the Penetrated Oil Content of the Fried Batter-Coated Pork Crust

[0048]

[0049] Table 5 Influence of Fried Batter Formulation on the Mass Transfer Coefficients of Water and Oil in the Fried Batter-Coated Pork Crust

[0050]

[0051]

[0052] From Tables 1 to 5 and Figures 1 to 4It can be seen that for the fried batter prepared in Examples 1 and 2, when using this fried batter to wrap pork slices for frying and comparing with the fried batter prepared in Comparative Examples 1 and 2 and using this kind of fried batter to wrap pork slices, it is found that there is no significant difference in the viscosity between the fried batter prepared in Examples 1 and 2 and the fried batter prepared in Comparative Examples 1 and 2. The ratio of highland barley powder to rice powder in the batter formula of the present invention has a significant impact on the transfer of moisture and oil during the frying process, and also has an impact on the oil penetration effect, the capillary effect during the cooling process, and the surface flatness of the fried outer shell, which helps to reduce the total oil content of the fried batter-coated pork shell; the water content of the fried batter-coated pork shell prepared in Examples 1 and 2 is 41.44 - 44.15%, which is significantly higher than the water content of the wheat-highland barley powder batter shell in Comparative Example 1 (38.14%), and the water content of both the fried batter-coated pork and the surface shell is significantly increased; the total oil content of the fried batter-coated pork shell is reduced from 11.04% of the wheat-highland barley powder batter to 7.24%, and the penetrated oil content is significantly reduced from 1.83% to 1.47%. Analyzing the distribution of the penetrated oil shows that the penetrated oil content of the fried batter-coated pork shell is reduced and mainly distributed on the surface layer, which conforms to the characteristics of the batter formula for low oil absorption rate fried foods and meets the consumer demand for low oil fried batter foods. The total oil content of the fried batter-coated pork shell in Example 2 is the lowest.

[0053] The present invention is not limited to the above embodiments. Based on the technical solutions disclosed in the present invention, those skilled in the art can make some substitutions and deformations of some technical features without creative labor according to the disclosed technical content, and these substitutions and deformations are all within the protection scope of the present invention.

Claims

1. A batter for fried food with low oil absorption rate, characterized in that: The raw material composition includes 10-20 parts of corn starch, 15-20 parts of highland barley flour, 10-15 parts of rice flour, 1-2 parts of edible salt, 0.5-1 parts of baking powder and 50-60 parts of edible water by weight.

2. The method for preparing a batter for fried food with low oil absorption rate according to claim 1, characterized in that: The following steps are involved: Mix 10-20 parts of corn starch, 15-20 parts of highland barley flour, 10-15 parts of rice flour, 1-2 parts of edible salt and 0.5-1 part of baking powder evenly by weight, sieve to obtain special flour for fried food batter, and mix the special flour with water in a weight ratio of 1: (0.9-1.2) to form a paste. The paste needs to be stirred before use.

3. The method for preparing a batter for fried food with low oil absorption rate according to claim 2, characterized in that: The sieving mesh number is 80~100 mesh, and the sieving is repeated twice.

4. The method for preparing a batter for fried food with low oil absorption rate according to claim 2, characterized in that: The paste liquid is stirred before use at a stirring speed of 120 r / min to 150 r / min for 1 to 2 min.

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