Nutrient wrapping paste capable of being continuously sprayed and preparation method thereof

Abstract

The present invention discloses a nutritional wrapping paste for continuous spraying and a preparation method thereof, and relates to the technical field of food processing, and the nutritional wrapping paste comprises the following raw materials by weight: 14-20% of aleurone layer powder; 24-42% of corn starch; 4-8% of egg white powder; 1-2% of sodium chloride; 0.5-1% of composite phosphate; 0.5 to 1 percent of chitosan; and 50-60% of water. The preparation method comprises the following steps: S1, premixing aleurone layer powder and corn starch to prepare a premix 1; s2, mixing composite phosphate and chitosan, adding the mixture into an acetic acid solution, and stirring for dissolving to prepare a premixed solution 2; s3, egg white powder is uniformly dispersed in water, and a slurry wrapping premixed solution 3 is prepared; and S4, uniformly stirring the pre-mixed solution 1, the pre-mixed solution 2 and the slurry-coated pre-mixed solution 3, and adding sodium chloride for seasoning, thereby obtaining the product. The invention has the beneficial effects that the wrapping paste has good dispersibility, short film forming time and reasonable wrapping paste rate and oil absorption rate, and can be used for automatic continuous production.

Description

Technical Field

[0001] The invention relates to the technical field of food processing, and in particular to a nutrient batter that can be used for continuous spraying and a preparation method thereof. Background Art

[0002] With the accelerating pace of life, the diversification of diets, and shifting consumer attitudes, pre-battered foods have gained widespread acceptance and are experiencing rapid growth. Battered, pre-fried foods are highly sought after for their crispy exterior, tender interior, unique flavor, golden color, and long shelf life. Fish fillets / nuggets, chicken tenders, and chicken nuggets are common examples of pre-battered, deep-fried foods. Battering fried foods prior to frying can effectively improve product quality, including reducing oil absorption, minimizing water loss from the fried food matrix, increasing nutritional value, and imparting excellent color and a crispy texture.

[0003] At present, flour, tapioca starch, sodium carboxymethyl cellulose and sodium bicarbonate leavening agent are mostly used as the main ingredients of batter. Although this traditional formula can achieve a good battering effect of pre-made breaded food while maintaining the crispy quality of the outer layer, the batter composed of this formula has problems such as a high proportion of carbohydrates and the use of compound leavening agents, which does not conform to the healthy life concept and pursuit of modern people. In recent years, with the improvement of people's living standards, the diversification of diet and changes in consumption behavior, accompanied by the rise of pre-made prepared meat, nutritional breading has huge development prospects and market benefits in China. Therefore, it is necessary to research and develop a pre-made breading product based on nutritional food ingredients to adapt to nutrition-oriented food processing, improve the nutritional structure of Chinese residents, and fight against the current severe situation of high incidence of diseases of affluence. Previous studies have found that the batter used for coating plays a crucial role in food processing and quality, such as coating rate, appearance and crispness of the fried product, and moisture and oil content, which in turn influences the product's quality, appearance, texture, and taste. However, traditionally, coating has relied on a discontinuous, short-duration dipping process, which suffers from shortcomings such as uneven coating thickness and slow film formation. This significantly limits the continuous industrial production of foods and can easily lead to quality issues such as high oil content and compromised crispness. Therefore, it is necessary to develop a coating that can be applied continuously to meet the needs of efficient, automated, continuous, and standardized industrial production. Summary of the Invention

[0004] The purpose of the present invention is to solve at least one of the technical problems existing in the prior art and to provide a nutrient batter that can be used for continuous spraying and a preparation method thereof.

[0005] The technical solutions of the present invention are as follows: A first aspect of the present invention provides a nutrient batter for continuous spraying, comprising the following raw materials in percentage by weight: Aleurone powder 14-20%; Corn starch 24-42%; Egg white powder 4~8%; Sodium chloride 1~2%; Compound phosphate 0.5~1%; Chitosan 0.5~1%; Water 50~60%.

[0006] Optionally, the aleurone powder is a granular powder prepared from wheat aleurone; The corn starch is high-amylose corn starch.

[0007] Optionally, the composite phosphate is obtained by mixing sodium pyrophosphate and sodium tripolyphosphate in a mass ratio of 1:3.

[0008] Optionally, the following raw materials are included in weight percentage: Aleurone powder 15-19%; Corn starch 25-29%; Egg white powder 6~8%; Sodium chloride 1~2%; Compound phosphate 0.5~1%; Chitosan 0.5~1% Water 50~58%.

[0009] Optionally, the following raw materials are included in weight percentage: Aleurone powder 15%; Corn starch 25%; Egg white powder 8%; Sodium chloride 1%; Complex phosphate 0.5%; Chitosan 0.5%; Water 50%.

[0010] A second aspect of the present invention provides a method for preparing a nutrient batter that can be used for continuous spraying, characterized in that it comprises the following steps: S1. Premixing aleurone powder and corn starch uniformly to prepare premix 1; S2, mixing the composite phosphate and chitosan, adding the mixture to the acetic acid solution, stirring and dissolving, to prepare a premix solution 2; S3, evenly dispersing egg white powder in water to prepare batter premix 3; S4. After the premix 1, premix liquid 2 and batter premix liquid 3 are evenly stirred, sodium chloride is added for seasoning to obtain a nutrient batter that can be used for continuous spraying.

[0011] Optionally, in step S1, the aleurone flour and corn starch are premixed at a rotation speed of 40-60 min / r.

[0012] Optionally, in step S2, the concentration of the acetic acid solution is 2%, the stirring and dissolving time is 5 to 10 minutes, and the solid-liquid ratio of the premix solution 2 is 10 to 20%.

[0013] Optionally, in step S3, the solid-liquid ratio of the batter premix 3 is 20-40%.

[0014] Optionally, in step S4, the premix 1, premix liquid 2 and batter premix liquid 3 are mixed in a ratio of 8 g:1 mL:1 mL.

[0015] The principle of the present invention is: (1) Aleurone powder is the main matrix component of the batter. The wheat aleurone is the innermost layer of the wheat grain cortex, accounting for 7% to 9% of the total mass of the wheat grain. As the essence of wheat, it is known as the soft gold of wheat. The aleurone contains almost all the nutrients of whole grains that promote human health, and eliminates the rough taste of bran. The powder particles are fine. Its protein content is 21%, the carbohydrate content is 32.2%, and the dietary fiber content is 35% to 50%. It has the nutritional characteristics of high protein and high fiber. At the same time, the glycemic index (GI value) is only 53.7. It is a natural and healthy food raw material with whole grain characteristics and meets the international low GI standard. Experimental verification shows that the batter product prepared from it has the advantages of good powder properties and good dispersibility.

[0016] (2) High-amylose corn starch has gelling properties. When heated, it forms a gel layer, which effectively wraps pre-prepared food. This reduces oil absorption during cooking, reduces water loss from the food matrix, and preserves the food's nutrients. Furthermore, the high-amylose component imparts a crispy texture to cooked food, providing excellent subsequent processing performance. Experimental results show that when its content is 25-30%, the batter-coated product exhibits good texture and crispness.

[0017] (3) Egg white powder is made from pure fresh egg white. It has high whipping, emulsifying, water retention and high gelling properties. Its gel strength can reach 350-700 g / cm 2 Heating can quickly form a film, improving the battering rate and battering uniformity of the product. Experimental verification shows that when the content is 4-8%, the batter powder product has the ability to quickly form a film, which is beneficial to the product quality of prepared foods.

[0018] (4) Chitosan is one of the key base materials of the batter. First, it is in a gel state after dissolution and has strong adsorption capacity, which enhances the viscosity and adhesion of the batter and helps the battering process. In addition, its chemical structure contains polar groups such as hydroxyl and amino groups, which have strong hygroscopicity, which is beneficial to the repeated freeze-thaw effect of pre-prepared foods after battering and enhances the storage stability of pre-prepared foods.

[0019] The present invention has at least one of the following beneficial effects: The batter prepared by the present invention has excellent ingredients. The base aleurone layer is made of wheat-derived granular flour, which is loose, non-sticky, and has good dispersibility. The ingredients, such as chitosan, corn starch, and egg white powder, are pre-mixed and fully dissolved before sequentially mixing, resulting in excellent fluidity and uniform coating of the batter on the food surface. The batter also contains protein and chitosan, which exhibit gelling properties. When heated to 60°C in a subsequent process, the batter forms a film quickly within minutes (<5 minutes), providing a good surface coating. The batter of the present invention achieves a high coating efficiency (>70%), effectively reducing the oil absorption rate of fried foods (<20%), minimizing moisture loss in the fried food matrix, and enhancing product quality. Therefore, the battered product of the present invention is suitable for pipeline transportation and continuous spraying, with stable product quality, no localized surface accumulation, and no nozzle blockage, making it suitable for automated continuous production.

[0020] 2. The present invention provides a nutrient batter that can be used for continuous spraying and a preparation method thereof. The batter ingredients have good dispersibility and good fluidity, which can make the product evenly coated with batter. The sprayed product quickly forms a film (<5 min) under auxiliary heating at 60°C and can enter the next process. Therefore, the batter can be used for automatic continuous production. Therefore, the method of the present invention has a high reference value for the continuous industrial production of prefabricated fried foods and is suitable for promotion and application.

[0021] 3. The batter powder prepared by the present invention contains high protein and high fiber, and has the nutritional characteristics of being rich in protein and high in fiber. The present invention has a high reference value for the production and frozen storage stability of nutrition-oriented pre-prepared foods and is suitable for promotion and application. BRIEF DESCRIPTION OF THE DRAWINGS

[0022] Figure 1 This is a physical picture of the batter powder premix base 1 in Example 1 of the present invention.

[0023] Figure 2 This is a physical picture of the batter of Example 1 of the present invention.

[0024] Figure 3 Graph showing the film-forming properties of the batting according to Example 1 of the present invention. DETAILED DESCRIPTION

[0025] In order to make the technical problems, technical solutions and beneficial effects solved by the present invention more clearly understood, the present invention is further described in detail below with reference to the accompanying drawings and embodiments. It should be understood that the specific embodiments described herein are only used to explain the present invention and are not intended to limit the present invention.

[0026] The present invention is further described in detail below with reference to specific examples, but the present invention is not limited to the following specific examples.

[0027] The following "complex phosphate" is obtained by mixing sodium pyrophosphate and sodium tripolyphosphate in a mass ratio of 1:3.

[0028] Example 1 A method for preparing a nutrient batter that can be used for continuous spraying comprises the following steps: (1) Preparation of premix 1: aleurone powder and corn starch were premixed at a ratio of 1:1 (W / W) at a speed of 40 min / r to prepare batter premix base 1; (2) Preparation of premix 2: Compound phosphate and chitosan were mixed in a 1:1 (W / W) ratio and added to a 2% acetic acid solution. The mixture was stirred and dissolved for 5 min. The solid-liquid ratio was 20% to prepare premix 2. (3) Preparation of batter premix 3: egg white powder is evenly dispersed in water with a solid-liquid ratio of 40%; (4) Preparation of coating liquid for spraying production: Mix coating premix base 1, premix liquid 2, premix liquid 3 and water in the ratio of 8g:1mL:1mL:10mL (M / V / V / V) in sequence, stir evenly at low speed, and add sodium chloride twice the mass of chitosan for seasoning. This is the coating liquid that can be used for spraying production.

[0029] Example 2 A method for preparing a nutrient batter that can be used for continuous spraying comprises the following steps: (1) Preparation of premix 1: aleurone powder and corn starch were premixed at a ratio of 1:2 (W / W) at a speed of 40 min / r to prepare batter premix base 1; (2) Preparation of premix 2: Compound phosphate and chitosan were mixed in a 1:1 (W / W) ratio and added to a 2% acetic acid solution. The mixture was stirred and dissolved for 5 min. The solid-liquid ratio was 15% to prepare premix 2. (3) Preparation of batter premix 3: egg white powder is evenly dispersed in water with a solid-liquid ratio of 40%; (4) Preparation of coating liquid for spraying production: Mix coating premix base 1, premix liquid 2, coating premix liquid 3 and water in the ratio of 8g:1mL:1mL:10mL (M / V / V / V), stir evenly at low speed, and add sodium chloride with a mass twice that of chitosan for seasoning. This is the coating liquid that can be used for spraying production.

[0030] Example 3 A method for preparing a nutrient batter that can be used for continuous spraying comprises the following steps: (1) Preparation of premix 1: aleurone powder and corn starch were premixed at a ratio of 1:3 (W / W) at a speed of 40 min / r to prepare the batter premix base; (2) Preparation of premix 2: Compound phosphate and chitosan were mixed in a 1:1 (W / W) ratio and added to a 2% acetic acid solution. The mixture was stirred and dissolved for 5 min. The solid-liquid ratio was 20% to prepare premix 2. (3) Preparation of batter premix 3: egg white powder is evenly dispersed in water with a solid-liquid ratio of 40%; (4) Preparation of coating liquid for spraying production: Mix the coating premix base, premix liquid 2, coating premix liquid 3 and water in the ratio of 8g:1mL:1mL:10mL (M / V / V / V) in sequence, stir evenly at low speed, and add sodium chloride twice the mass of chitosan for seasoning. This is the coating liquid that can be used for spraying production.

[0031] Comparative Example 1 The difference from Example 1 is that the "aleurone flour" is replaced with "wheat flour", and other conditions are the same as those in Example 1.

[0032] Comparative Example 2 The difference from Example 1 is that no chitosan is added, and other conditions are the same as those in Example 1.

[0033] Comparative Example 3 The difference from Example 1 is that no "egg white powder" is added, and other conditions are the same as in Example 1.

[0034] Comparative Example 4 The difference from Example 1 is that the "complex phosphate" is replaced by "sodium pyrophosphate", and other conditions are the same as those in Example 1.

[0035] Comparative Example 5 The difference from Example 1 is that the preparation method is different. The specific preparation method is as follows: (1) Preparation of premix 1: Add egg white powder, complex phosphate and chitosan in a ratio of 4:1:1 (W / W) to 2% acetic acid solution and stir to dissolve for 5 min. The solid-liquid ratio is 20%.

[0036] (2) Preparation of batter premix 2: aleurone powder is evenly dispersed in 2 times (W / V) water to make the solid-liquid ratio reach 50%; (3) Preparation of coating liquid for spraying production: premix 1, premix 2 and water are mixed in the ratio of 8g:1mL:10mL in sequence, stirred at low speed until evenly mixed, and sodium chloride is added for seasoning to obtain the coating liquid for spraying production.

[0037] test: The batter prepared in Examples 1 to 3 and Comparative Examples 1 to 5 was used to coat the chicken breast pieces, and then put into a fryer; the oil temperature in the fryer was controlled at 180° C., and the frying time was 5 min.

[0038] The "film forming time", "paste coating rate" and "oil absorption rate" are tested. The testing methods are as follows: (1) Batter viscosity: The batter viscosity was determined using the RVA method. The batter was manually shaken and stirred for 5 minutes until the batter was completely dispersed. The batter was then loaded onto the machine using a standard temperature program and a speed of 160 rpm to avoid shear interference. The instrument recorded the data and read the peak viscosity (cP).

[0039] (2) Film formation time: Pour 5 mL of the mixed slurry into a glass culture dish (d = 90 mm), place it on a 60°C constant temperature electric hot plate, observe and pick up the slurry every 30 seconds. The film formation time is when the slurry stops flowing and can be picked up in blocks.

[0040] (3) Battering rate: Drain the marinated chicken pieces and weigh them as M0. After coating, let them sit at room temperature for 1 minute and then weigh them as M1. Calculate the battering rate using the formula: Battering rate = (M1 - M0) / M0 × 100%, which evaluates the percentage of batter adhered to the product surface.

[0041] (4) Oil absorption rate: After deep-frying, peel off the outer coating of the popcorn chicken and weigh the mass as M0. Place it in a mortar and grind it for 5 minutes. Then transfer it to a degreased filter paper tube. Use a small amount of petroleum ether dipped in absorbent cotton to wipe off the residual sample in the mortar and place it in the filter paper tube. Use the Soxhlet extraction method to determine the oil content M1, and calculate the oil absorption rate = M1 / M0 × 100%. The results are shown in Table 1 below.

[0042] Table 1 Viscosity, film-forming time, coating rate and oil absorption rate of batter in different examples As shown in Table 1, the batters prepared in Examples 1-3 all had film-forming times of less than 5 minutes, achieved coating rates exceeding 27% for chicken nuggets, and had oil absorption rates less than 17%. Therefore, the batter coatings of the present invention exhibit rapid film-forming speeds and high coating rates, effectively reducing the oil absorption of fried foods and moisture loss from the fried food matrix, thereby enhancing product quality. The batters prepared in Examples 1-3 all had peak viscosities of less than 2500 cP. Therefore, the batter coatings of the present invention are suitable for pipeline delivery and continuous spraying, exhibiting stable product quality without causing localized surface accumulation or nozzle clogging, and are therefore suitable for automated, continuous production.

[0043] Comparing Examples 1-3 with Comparative Examples 1-5 reveals that Examples 1-3 exhibit lower peak viscosity, film-forming time, and oil absorption than Comparative Examples 1-5. This is due to the influence of the ingredients, ratios, and preparation method of the present invention on batter processing properties, which can reduce batter viscosity and promote rapid film formation, thereby ensuring batter coating efficiency and reducing oil absorption. This indicates that the use of aleurone powder as the raw material, the addition of chitosan, egg white powder, and composite phosphate, and the preparation method of the premix all affect the batter's peak viscosity, film-forming time, batter coating efficiency, and oil absorption.

[0044] The above description is only a preferred specific embodiment of the present invention, but the scope of protection of the present invention is not limited thereto. Any technician familiar with the technical field, within the technical scope disclosed by the present invention, who makes equivalent replacements or changes based on the technical solution and inventive concept of the present invention, should be covered by the scope of protection of the present invention.

Claims

1. A nutrient batter for continuous spraying, characterized in that: The raw materials include the following weight percentages: Aleurone powder 14-20%; Corn starch 24-42%; Egg white powder 4~8%; Sodium chloride 1~2%; Compound phosphate 0.5~1%; Chitosan 0.5~1%; Water 50~60%.

2. A nutrient batter for continuous spraying according to claim 1, characterized in that: The aleurone powder is a granular powder prepared from the wheat aleurone layer.

3. The nutrient batter for continuous spraying according to claim 1, characterized in that: The corn starch is high-amylose corn starch.

4. The nutrient batter for continuous spraying according to claim 1, characterized in that: The composite phosphate is obtained by mixing sodium pyrophosphate and sodium tripolyphosphate in a mass ratio of 1:

3.

5. The nutrient batter for continuous spraying according to claim 1, characterized in that: The raw materials include the following weight percentages: Aleurone powder 15-19%; Corn starch 25-29%; Egg white powder 6~8%; Sodium chloride 1~2%; Compound phosphate 0.5~1%; Chitosan 0.5~1%; Water 50~58%.

6. A method for preparing a nutrient batter that can be used for continuous spraying, characterized in that: The following steps are involved: S1. Premixing aleurone powder and corn starch to prepare premix 1; S2, mixing the composite phosphate and chitosan, adding the mixture to the acetic acid solution, stirring and dissolving, to prepare a premix solution 2; S3, evenly dispersing egg white powder in water to prepare batter premix 3; S4. After the premix 1, premix liquid 2 and batter premix liquid 3 are mixed and stirred evenly, sodium chloride is added for seasoning to obtain a nutrient batter that can be used for continuous spraying.

7. The method for preparing a nutrient batter for continuous spraying according to claim 6, wherein: In step S1, aleurone powder and corn starch are premixed at a rotation speed of 40-60 min / r.

8. The method for preparing a nutrient batter for continuous spraying according to claim 6, wherein: In step S2, the concentration of the acetic acid solution is 2%, the stirring and dissolving time is 5 to 10 minutes, and the solid-liquid ratio of the premix solution 2 is 10 to 20%.

9. The method for preparing a nutrient batter for continuous spraying according to claim 6, wherein: In step S3, the solid-to-liquid ratio of the batter premix 3 is 20-40%.

10. The method for preparing a nutrient batter for continuous spraying according to claim 6, wherein: In step S4, the premix 1, premix liquid 2 and batter premix liquid 3 are mixed in a ratio of 8 g:1 mL:1 mL.

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