Ready-to-eat premixed wrapping powder rich in dietary fibers and preparation method thereof

Abstract

The invention discloses instant premixed wrapping powder rich in dietary fibers and a preparation method thereof, and relates to the field of food, the wrapping powder comprises the following components in parts by weight: 60-78 parts of a composite base material, 18-28 parts of a functional fiber network, 4-8 parts of a flavor anchoring body, and 3-5 parts of a quick-acting bonding component. The oat fibers subjected to steam explosion treatment and the sodium alginate-citrus fiber gel particles are combined into a functional fiber network, so that the wrapping powder is rich in dietary fibers, moisture is locked by virtue of a porous structure of the fibers to form a crisp shell during frying, and meanwhile, grease permeation is blocked by virtue of the gel particles; the crisp taste is ensured, and the oil absorption rate is greatly reduced; on the basis, the functional fiber network is matched with quick-acting bonding components compounded by gellan gum and konjac gum, so that the wrapping powder can be quickly adhered when touching slightly wet food materials, the common problem that high-fiber powder is easy to fall off is solved, and the convenient operation of wrapping dry powder without size mixing is realized.

Description

Technical Field

[0001] This invention relates to the food industry, specifically to a ready-to-eat premixed coating powder rich in dietary fiber and its preparation method. Background Technology

[0002] Ready-to-eat premixed coatings are pre-mixed food additives that consumers can directly combine with ingredients for frying or baking. They are mainly used for coating chicken wings, fish fillets, vegetables, and other ingredients, giving the products a crispy texture and golden color. With the increasing popularity of healthy eating concepts, consumers have higher demands for coating products, expecting not only a good sensory experience but also higher nutritional value. Dietary fiber, as a nutrient that plays an important role in human health, is widely added to various foods. Introducing it into ready-to-eat premixed coatings to develop products that combine excellent processing performance with high dietary fiber content has become a research hotspot in the industry.

[0003] Currently, commercially available ready-to-eat premixed coatings mainly fall into two categories. The first category uses refined grains such as wheat flour and corn starch as the main raw materials, improving crispness and adhesion through the addition of leavening agents and colloids. These products have a good taste but low dietary fiber content. The second category is high-fiber coatings, which typically involve simply adding a certain proportion of dietary fiber ingredients such as wheat bran, soybean residue, or oat fiber to the traditional coating formula, or replacing part of the starch with a single type of soluble dietary fiber (such as inulin or resistant dextrin) to increase the dietary fiber content. In terms of preparation processes, existing technologies often employ a simple dry-mixing method by adding all raw materials to a mixer at once, or use more complex processes such as fluidized bed granulation to improve powder properties.

[0004] However, while the existing technical solutions mentioned above, simply adding insoluble dietary fiber increases the fiber content, it results in a rough, dry, and hard coating that easily absorbs excessive oil during frying, making the final product greasy and prone to peeling off. Secondly, while adding soluble dietary fiber improves the texture, its strong hydrophilicity can lead to an overly viscous batter with poor extensibility during mixing, making it difficult to form a uniform coating. Furthermore, the fiber structure is easily damaged during high-temperature frying, failing to effectively support the formation of a crisp, porous outer shell. In addition, existing dry-mixing processes struggle to achieve a microscopically uniform distribution between different components, and the lack of effective interfacial bonding between functional fibers and the base powder causes the coating to easily separate during storage and has poor adhesion during use, failing to meet the requirements of convenient operation and stable quality for ready-to-eat products. Summary of the Invention

[0005] Based on this, the purpose of this invention is to provide a ready-to-eat premixed coating powder rich in dietary fiber and its preparation method, so as to solve the technical problems that existing high-fiber coating powders generally have when increasing dietary fiber content, such as rough and hard texture, high oil absorption rate after frying, easy peeling of the outer shell, poor coating adhesion, unstable processing performance, and difficulty in balancing nutrition and taste.

[0006] To achieve the above objectives, the present invention provides the following technical solution: a ready-to-eat premixed coating powder rich in dietary fiber, comprising the following components in parts by weight: 60-78 parts of composite base material Functional fiber network 18-28 parts, Flavor anchors 4-8 parts, 3-5 parts of fast-acting adhesive component; in, The composite base material is composed of pregelatinized rice starch, pea protein powder and modified buckwheat flour, with a weight ratio of pregelatinized rice starch, pea protein powder and modified buckwheat flour of 4.5-5.5:1.5-2.5:1. The functional fiber network is composed of steam-explosion treated oat fibers and sodium alginate-citrus fiber composite gel microparticles stabilized by ion crosslinking technology. The specific surface area of ​​the steam-explosion treated oat fibers is not less than 10 m². 2 / g; The flavor anchor is a porous starch-based microsphere loaded with fat-soluble flavor substances; The fast-acting adhesive component consists of gellan gum and micronized konjac gum. The functional fiber network works synergistically with the fast-acting binder to give the premixed coating powder instantaneous anchoring properties. That is, when the premixed coating powder comes into contact with food with a trace amount of moisture on the surface, it can quickly form a firmly attached initial coating within 10-30 seconds. This coating powder is transformed into a highly crisp outer shell with a uniform honeycomb structure during subsequent heat processing.

[0007] The present invention is further configured such that the preparation method of the modified buckwheat flour includes: roasting buckwheat flour, mixing and soaking it with citric acid solution, and then drying it at low temperature to obtain modified buckwheat flour with a gelatinization temperature that is 8-15°C lower than that of untreated buckwheat flour.

[0008] The present invention is further configured such that the oat fiber treated by steam explosion is obtained by processing under the following conditions: pressure of 1.2-1.6 MPa, pressure holding time of 60-120 seconds followed by instantaneous pressure release.

[0009] The present invention is further configured such that the sodium alginate-citrus fiber composite gel microparticles stabilized by ion crosslinking technology are obtained by the following method: the blend of sodium alginate and citrus fiber is dropped into a calcium chloride solution for solidification, and then dehydrated, dried and micronized to obtain composite gel microparticles with a particle size distribution between 80-200 mesh.

[0010] The present invention is further configured such that the porous starch-based microspheres loaded with fat-soluble flavor substances are formed by loading the fat-soluble flavor substances into the micropores of porous starch through molecular encapsulation technology.

[0011] The present invention also provides a method for preparing the above-mentioned ready-to-eat premixed coating powder rich in dietary fiber, comprising the following steps: S1 Pre-construction of functional fiber network: Oat fiber treated by steam explosion is dry-mixed with sodium alginate-citrus fiber composite gel microparticles stabilized by ion crosslinking technology to obtain functional fiber network premix. S2 Base Material Affinity Pretreatment: Mix the pregelatinized rice starch, pea protein powder and modified buckwheat flour in the composite base material evenly, and then balance the moisture for 2-3 hours in an environment with a temperature of 35-40℃ and a relative humidity of 55-65% to obtain the pretreated base material. S3 Gradient-order mixing: First, mix 50-60% of the total amount of pretreated base material obtained in step S2 with the functional fiber network premix obtained in step S1 for 5-10 minutes to obtain the first mixture; then add the flavor anchor to the first mixture and mix for 3-5 minutes to obtain the second mixture; finally, add the remaining pretreated base material to the second mixture and mix for 5-8 minutes to obtain the third mixture. S4 Introduction and finishing of key components: The fast-acting binder is pre-dry mixed and diluted with pregelatinized rice starch at a weight equivalent to 8-10 times that of the fast-acting binder to obtain an easily dispersible master powder. The easily dispersible master powder is then sieved into the third mixture obtained in step S3 and mixed evenly to obtain the fourth mixture. S5 Homogenization and maturation: The fourth mixture obtained in step S4 is subjected to intermittent three-dimensional motion mixing and static maturation in a constant temperature environment of 25-30℃ for a total duration of 50-70 minutes to obtain a matured mixture. S6 Sieving and Stabilization Packaging: The matured mixture obtained in step S5 is sieved through a 90-110 mesh sieve and quantitatively packaged in a low-oxygen environment with an oxygen concentration ≤2%.

[0012] Preferably, the intermittent three-dimensional motion described in step S5 is performed using the following cycle: moving at a speed of 15-25 revolutions per minute for 3 minutes, followed by resting for 2 minutes, and repeating this cycle multiple times.

[0013] Preferably, the low-oxygen environment described in step S6 is achieved by filling with food-grade nitrogen or a mixture of food-grade nitrogen and argon.

[0014] In summary, the present invention has the following main beneficial effects: This invention combines steam-exploded oat fiber with sodium alginate-citrus fiber gel microparticles to form a functional fiber network. This not only makes the coating itself rich in dietary fiber, but also helps to lock in moisture and form a crispy outer shell during frying thanks to the porous structure of the fibers. At the same time, the gel microparticles block oil penetration, ensuring a crispy texture while significantly reducing oil absorption. Furthermore, the functional fiber network works in conjunction with a fast-acting binder compounded with gellan gum and konjac gum, allowing the coating to adhere quickly to slightly damp food, solving the common problem of high-fiber powders easily falling off. This enables convenient "dry powder coating" without the need for batter preparation. More importantly, flavor substances are pre-encapsulated in porous starch microspheres, preventing flavor loss during storage and allowing for slow release during heating. The final product has a crispy outer shell, is not greasy, and has a rich flavor. Attached Figure Description

[0015] Figure 1 This is a schematic diagram of the product structure of the present invention; Figure 2 This is a diagram illustrating the functional fiber network construction and synergistic mechanism of the present invention; Figure 3 This is a flowchart of the preparation method of the present invention. Detailed Implementation

[0016] The technical solutions of the embodiments of the present invention will be clearly and completely described below with reference to the accompanying drawings. The described embodiments are merely some embodiments of the present invention, and not all embodiments. Based on the embodiments of the present invention, all other embodiments obtained by those skilled in the art without creative effort are within the scope of protection of the present invention.

[0017] like Figures 1-3 As shown, this invention provides a ready-to-eat premixed coating powder rich in dietary fiber. Its core lies in constructing a functional fiber network with specific structure and function, and synergistically integrating it with fast-acting binder components to solve the problems of poor taste, easy oil absorption, and low adhesion in traditional high-fiber coating powders. Simultaneously, flavor anchors achieve flavor stability and sustained release. Combined with optimized preparation processes, this ultimately results in a premixed coating powder product that combines nutrition, taste, and ease of use.

[0018] The ready-to-eat premixed coating powder of the present invention comprises the following components in parts by weight: 60-78 parts of composite base material, 18-28 parts of functional fiber network, 4-8 parts of flavor anchoring agent, and 3-5 parts of fast-acting binder. The selection and dosage range of each component were optimized through extensive experiments. Within the above range, each component can fully exert its synergistic effect and obtain the best overall performance.

[0019] The composite base material is the main structural support of the coating. It is composed of pregelatinized rice starch, pea protein powder and modified buckwheat flour, with a weight ratio of pregelatinized rice starch: pea protein powder: modified buckwheat flour = 4.5-5.5: 1.5-2.5: 1.

[0020] Pregelatinized rice starch is a physically modified rice starch with good cold water solubility and thickening properties. It can quickly hydrate during room temperature batter preparation or direct dry coating, providing initial viscosity and aiding in the adhesion of the powder to the food surface. Too much pregelatinized rice starch will result in an overly viscous batter, while too little will not provide sufficient binding.

[0021] Pea protein powder is a plant-based protein rich in essential amino acids such as lysine. It can form a complex with starch, enhancing the crispness and structural strength of the outer shell while increasing the protein content and improving the nutritional composition of the product. Its dosage needs to be balanced with starch; too much will make the shell too hard, while too little will result in insufficient crispness.

[0022] Modified buckwheat flour is buckwheat flour processed using a specific technique. It has a lower gelatinization temperature and better hydrophilicity, enabling rapid gelatinization at lower temperatures to form a continuous film structure. This helps lock in the internal moisture of the ingredients and imparts a unique buckwheat aroma to the product. As a specific implementation method, modified buckwheat flour is prepared as follows: Buckwheat flour is roasted at 120-150℃ for 10-20 minutes to develop a roasted aroma and partially pre-gelatinize it. Then, the roasted buckwheat flour is mixed with a 0.5-1.5% citric acid solution at a weight ratio of 1:0.2-0.3 and soaked in the mixture. The mixture is then kept at 40-50℃ for 30-60 minutes. Finally, it is dried at a low temperature of 50-60℃ until the moisture content is below 10%, then pulverized and sieved. After this treatment, the gelatinization temperature of the modified buckwheat flour is 8-15℃ lower than that of untreated buckwheat flour, making it easier to form a uniform coating during heat processing.

[0023] The functional fiber network is one of the core innovations of this invention, consisting of oat fibers treated with steam explosion and sodium alginate-citrus fiber composite gel microparticles stabilized by ion crosslinking technology. These two fiber components are complementary in structure and function, jointly constructing a three-dimensional network structure that can lock in water, block oil, and support the outer shell.

[0024] Steam-explosion treated oat fiber is obtained through physical modification and has an extremely high specific surface area (not less than 10 m²). 2 / g) and rich microporous structure. Specific processing conditions are as follows: Oat fiber raw materials are placed in a steam explosion device, saturated steam is introduced to raise the pressure to 1.2-1.6 MPa, and the pressure is maintained for 60-120 seconds before being instantly released. During this instantaneous pressure release, the high-pressure steam inside the fiber expands rapidly, causing the fiber cell walls to rupture and forming numerous micropores and fissures, thus significantly increasing the specific surface area. This porous fiber with a high specific surface area can absorb and retain moisture evaporated from the food during subsequent frying. This moisture rapidly vaporizes at high temperatures, forming steam, which pushes the outer shell to expand and form a crisp, porous structure. Simultaneously, the steam pressure also helps to prevent oil from penetrating into the food.

[0025] Sodium alginate-citrus fiber composite gel microparticles are gel-like microparticles prepared using ion cross-linking technology, exhibiting excellent hydrophilicity and gel properties. The preparation method is as follows: Sodium alginate and citrus fiber are dissolved in water at a weight ratio of 1:0.5-2 to prepare a blend with a solid content of 3-6%. This blend is then dripped into a 1-3% calcium chloride solution via a dropper or spray nozzle. The sodium alginate reacts with the calcium ions to form gel beads instantly. The gel beads are then removed, rinsed with water to remove residual calcium ions, and dehydrated at 40-50℃ until the moisture content is below 8%. Finally, the dried gel beads are micronized and sieved to obtain composite gel microparticles with a particle size distribution between 80-200 mesh. These gel microparticles can rehydrate and swell in water, forming a stable gel network. This network structure effectively blocks oil penetration during frying, reducing the product's oil absorption rate. Simultaneously, the addition of citrus fiber endows the gel microparticles with good emulsification stability and flavor adsorption capacity.

[0026] In the functional fiber network, the ratio of steam-exploded oat fiber to sodium alginate-citrus fiber composite gel microparticles can be adjusted as needed. Usually, the weight ratio between the two is 1:0.8-1.5 to ensure a balance between water retention and oil resistance.

[0027] The flavor anchor is a porous starch-based microsphere loaded with fat-soluble flavor substances. Porous starch is a modified starch with a large number of micropores, resulting in a large specific surface area and strong adsorption capacity. This invention uses molecular encapsulation technology to load fat-soluble flavor substances (such as garlic flavor oil, barbecue flavoring, chili oleoresin, etc.) into the micropores of porous starch, forming a stable inclusion complex. The specific preparation method is as follows: porous starch and fat-soluble flavor substances are mixed at a weight ratio of 1:0.3-0.8, stirred and adsorbed in a sealed container for 30-60 minutes, and then vacuum dried at 40-50℃ to remove residual solvents or moisture, thus obtaining the flavor anchor. This encapsulation structure effectively prevents the loss of flavor substances due to oxidation or volatilization during storage, extending the product's shelf life. Simultaneously, during thermal processing, as the temperature rises, the porous starch structure gradually breaks down, and the flavor substances are slowly released, giving the final product a long-lasting and rich flavor.

[0028] The fast-acting binder consists of gellan gum and micronized konjac gum. Gellan gum is a microbial polysaccharide with excellent film-forming and gelling properties, capable of forming a high-strength gel at low concentrations. Konjac gum is a glucomannan extracted from konjac tubers, possessing extremely strong hydrophilicity and thickening properties. Micronizing the konjac gum (particle size D90 ≤ 20 μm) significantly improves its dispersibility and hydration rate. When combined, the two components rapidly form a viscoelastic gel film upon contact with water, thus endowing the coating with unique "instantaneous anchoring" properties. The preferred weight ratio of gellan gum to micronized konjac gum is 1:0.5-1.5, which can be adjusted according to the desired adhesion and crispness.

[0029] A significant synergistic effect exists between the functional fiber network and the fast-acting binder. When the coating comes into contact with food containing trace amounts of moisture (typically 3-8%), the gellan gum and konjac gum in the fast-acting binder rapidly hydrate, forming an adhesive gel film that firmly adheres the functional fiber network and other components to the food surface, creating a firmly bonded initial coating within 10-30 seconds. Subsequently, during frying or baking, the moisture adsorbed by the porous oat fibers in the functional fiber network vaporizes upon heating, creating vapor pressure that causes the outer shell to swell and form a uniform honeycomb structure. Simultaneously, the sodium alginate-citrus fiber gel particles swell upon contact with water, forming a gel network that fills the pores of the honeycomb structure, effectively preventing oil penetration. This synergistic effect results in a final product with a crispy outer shell, juicy interior, low oil content, and a coating that is not easily detached.

[0030] The present invention also provides a method for preparing the above-mentioned ready-to-eat premixed coating powder, comprising the following steps: S1. Pre-construction of the functional fiber network: Steam-exploded oat fibers and sodium alginate-citrus fiber composite gel microparticles stabilized by ion crosslinking technology are added to a mixer in a predetermined ratio and dry-mixed at a speed of 20-30 r / min for 10-15 minutes to obtain a functional fiber network premix. The purpose of this step is to ensure that the two fiber components are pre-mixed evenly, laying the foundation for subsequent bonding with the matrix material.

[0031] S2. Pretreatment of the base material for affinity: The pregelatinized rice starch, pea protein powder, and modified buckwheat flour from the composite base material are added to a mixer according to the formula ratio and mixed at low speed (15-25 r / min) for 10-15 minutes to achieve initial homogeneity. The mixed powder is then transferred to a constant temperature and humidity chamber and kept at 35-40℃ and 55-65% relative humidity for 2-3 hours to equilibrate the moisture. This pretreatment process helps to uniformly distribute the moisture content of each base material component and softens the starch particles to some extent, improving their hydrophilicity and dispersibility, which contributes to uniform distribution during subsequent mixing.

[0032] S3. Gradient-order mixing: Add 50-60% of the total amount of pretreated base material obtained in step S2 to the mixer, then add the functional fiber network premix obtained in step S1, and mix at a speed of 20-30 r / min for 5-10 minutes to initially disperse the functional fiber network premix in some of the base material, obtaining the first mixture. This step-by-step addition method can avoid the functional fiber network from agglomerating due to excessively high local concentration. Then add the flavor anchor to the first mixture and continue mixing for 3-5 minutes to obtain the second mixture. Adding the flavor anchor in the later stage can reduce its damage during long-term mixing. Finally, add the remaining pretreated base material to the second mixture and mix for 5-8 minutes to obtain the third mixture.

[0033] S4. Introduction and Finishing of Key Components: The fast-acting binder components (gellan gum and micronized konjac gum) are pre-dry-mixed with 8-10 times their weight of pregelatinized rice starch to obtain an easily dispersible masterbatch. Since the amount of the fast-acting binder component is small, direct addition can easily lead to uneven mixing. Diluting it with pregelatinized rice starch to form the masterbatch, and then sifting it into the third mixture obtained in step S3, ensures its uniform distribution in the system. The mixing conditions are a rotation speed of 20-30 r / min and a time of 5-10 minutes to obtain the fourth mixture.

[0034] S5. Homogenization and Maturation: The fourth mixture obtained in step S4 is placed in a homogenization chamber with temperature control and airflow circulation. In a constant temperature environment of 25-30℃, intermittent three-dimensional motion is used for alternating mixing and static maturation. Specifically, the mixture is moved at 15-25 r / min for 3 minutes, followed by static maturation for 2 minutes. This constitutes one cycle, and multiple cycles are repeated for a total processing time of 50-70 minutes. Intermittent motion allows the material to fully tumble and mix in three-dimensional space, while the static maturation period allows time for interfacial bonding and charge balance between powder particles, promoting microscopic uniform distribution and synergistic performance of the components. The maturation process helps stabilize the physical state of the powder, making it less prone to stratification during storage.

[0035] S6. Sieving and Stabilization Packaging: Pass the matured mixture obtained in step S5 through a 90-110 mesh vibrating sieve to remove any agglomerated particles or foreign matter. The material passing through the sieve is the finished product. Then, quantitative packaging is carried out in a low-oxygen environment with an oxygen concentration ≤2%. The low-oxygen environment can be achieved by filling the packaging with food-grade nitrogen or a mixture of food-grade nitrogen and argon, which can effectively prevent the oxidation of flavor substances and the rancidity of fats, thus extending the product's shelf life.

[0036] The ready-to-eat premixed coating powder provided by this invention can be used for direct dry coating, which is simple and quick to operate. The specific steps are as follows: Clean the ingredients (such as chicken wings, fish pieces, shrimp, vegetable strips, etc.) thoroughly and pat dry with kitchen paper towels, keeping the surface slightly moist (3-8% moisture content is ideal). Then, place an appropriate amount of pre-mixed coating powder in a bowl, add the ingredients, and toss or roll them to coat them evenly with the powder. Let them sit for about 60 seconds after coating to allow the quick-acting binder to fully hydrate and the coating to set. Then, proceed with deep-frying (170-185℃, 3-5 minutes), baking (200-220℃, 8-12 minutes), or air-frying (200℃, 8-12 minutes). After cooking, remove and drain the oil or let cool slightly before serving.

[0037] As an optional operational optimization, after the resting period and before the start of heat processing, the surface of the food coated with powder can be sprayed with a very brief and uniform fine mist of water. The amount of water sprayed should be controlled at 5-15% of the weight of the powder coating. This will allow a thin gel film to form on the surface of the powder layer, further enhancing the adhesion of the outer shell and the final crispness.

[0038] The present invention will be further illustrated below with specific embodiments. These embodiments are for illustrative purposes only and do not constitute a limitation on the scope of protection of the present invention.

[0039] Example 1 This embodiment provides a ready-to-eat premixed coating powder rich in dietary fiber, the formula of which is: 70 parts of composite base material (including 45 parts of pregelatinized rice starch, 15 parts of pea protein powder, and 10 parts of modified buckwheat flour), 22 parts of functional fiber network (including 10 parts of steam-exploded oat fiber and 12 parts of sodium alginate-citrus fiber composite gel microparticles), 5 parts of flavor anchor (porous starch-based microspheres loaded with garlic flavor oil), and 3 parts of fast-acting binder (1.5 parts of gellan gum and 1.5 parts of micronized konjac gum).

[0040] Preparation of modified buckwheat flour: Buckwheat flour was roasted at 130℃ for 15 minutes, then mixed with 1% citric acid solution at a ratio of 1:0.25, kept at 45℃ for 45 minutes, dried at 55℃ until the moisture content was 8%, and then pulverized through a 100-mesh sieve. The gelatinization temperature of the modified buckwheat flour was determined to be 68℃, which is 14℃ lower than that of untreated buckwheat flour (82℃).

[0041] Preparation of steam-exploded oat fiber: Oat fiber was placed in a steam explosion vessel, steam was introduced to raise the pressure to 1.4 MPa, the pressure was maintained for 90 seconds, and then the pressure was released instantaneously. The fiber was then removed, dried, and the specific surface area was measured to be 12.5 m². 2 / g.

[0042] Preparation of sodium alginate-citrus fiber composite gel microparticles: Sodium alginate and citrus fiber were dissolved in water at a ratio of 1:1 to prepare a 5% blend solution, which was then added dropwise to a 2% calcium chloride solution for solidification. After rinsing, the mixture was dried at 45°C and pulverized through a 100-mesh sieve to obtain microparticles with a particle size of 100-150 mesh.

[0043] Preparation of flavor anchor: Garlic flavor oil and porous starch are mixed at a ratio of 1:0.6, stirred in a sealed container for 45 minutes, and then vacuum dried at 45°C for 2 hours to obtain the product.

[0044] Preparation method: S1. Dry-mix 10 parts of steam-exploded oat fiber with 12 parts of composite gel microparticles (25 r / min, 12 minutes) to obtain a functional fiber network premix.

[0045] S2 Mix 45 parts of pregelatinized rice starch, 15 parts of pea protein powder, and 10 parts of modified buckwheat flour (20 r / min, 12 minutes), and then equilibrate for 2.5 hours at 38°C and 60% relative humidity to obtain the pretreated base material.

[0046] S3 Take 55% (about 38.5 parts) of the total amount of pretreated base material and mix it with the functional fiber network premix (25 r / min, 8 minutes) to obtain the first mixture; add 5 parts of flavor anchor and mix for 4 minutes to obtain the second mixture; add the remaining pretreated base material (about 31.5 parts) and mix for 6 minutes to obtain the third mixture.

[0047] S4. The fast-acting binder (1.5 parts gellan gum + 1.5 parts micronized konjac gum) is dry-mixed and diluted with 30 parts pregelatinized rice starch, sieved into the third mixture, and mixed for 8 minutes to obtain the fourth mixture.

[0048] S5 Place the fourth mixture in a homogenizing chamber and perform intermittent three-dimensional motion at 28°C: 3 minutes of motion at 20 r / min, 2 minutes of rest, repeat 12 cycles (total duration 60 minutes).

[0049] S6 is passed through a 100-mesh sieve and packaged with nitrogen (oxygen concentration ≤2%).

[0050] Example 2 This embodiment is basically the same as Embodiment 1, except that the formulation ratio is adjusted: 65 parts of composite base material (40 parts of pregelatinized rice starch, 15 parts of pea protein powder, and 10 parts of modified buckwheat flour), 25 parts of functional fiber network (12 parts of steam-exploded oat fiber and 13 parts of composite gel microparticles), 6 parts of flavor anchoring agent, and 4 parts of fast-acting binder (2 parts of gellan gum and 2 parts of micronized konjac gum). The remaining process parameters are the same.

[0051] Example 3 This embodiment is basically the same as Embodiment 1, except that the flavor substance loaded on the flavor anchor is barbecue flavoring. Everything else is the same.

[0052] Example 4 This embodiment focuses on investigating different processing conditions of modified buckwheat flour. Modified buckwheat flour samples were prepared at baking temperatures of 110℃, 130℃, and 150℃, with citric acid concentrations of 0.5%, 1.0%, and 1.5%, respectively. Coating powder was prepared according to the formula in Example 1, and the gelatinization temperature and final product quality were tested. The results showed that the modified buckwheat flour treated at a baking temperature of 130-140℃ and a citric acid concentration of approximately 1.0% exhibited the most significant reduction in gelatinization temperature (a decrease of 12-15℃), resulting in the best crispness of the coated outer shell.

[0053] To verify the beneficial effects of the present invention, the following comparative examples were set up.

[0054] Comparative Example 1 The following is a standard commercially available breading recipe: 60 parts wheat flour, 20 parts corn starch, 10 parts wheat bran, 5 parts inulin, 2 parts salt, 2 parts baking powder, and 1 part xanthan gum. All ingredients are dry-mixed thoroughly in one go.

[0055] Comparative Example 2 The formulation is basically the same as in Example 1, except that the functional fiber network is replaced with 22 parts of a single steam-exploded oat fiber, without sodium alginate-citrus fiber composite gel microparticles. The remaining components and preparation methods are the same as in Example 1.

[0056] Comparative Example 3 The formulation is basically the same as in Example 1, except that the functional fiber network is replaced with 22 parts of a single sodium alginate-citrus fiber composite gel microparticle, without steam-exploded oat fiber. The remaining components and preparation methods are the same as in Example 1.

[0057] Comparative Example 4 The formulation is basically the same as in Example 1, but it does not contain fast-acting binders (gellan gum and konjac gum), and the amount of composite base material is increased to 73 parts. The remaining components and preparation methods are the same as in Example 1.

[0058] The coating powders prepared in Examples 1-4 and Comparative Examples 1-4 were subjected to performance tests according to the following methods.

[0059] Instantaneous anchoring performance test: Take fresh chicken wings, pat the surface dry with kitchen paper until slightly damp (surface moisture content approximately 5%), weigh them, and then roll them in a bowl containing coating powder for 10 seconds. Remove them, gently pat off excess powder, and weigh them again to calculate the amount of powder adhering to the wings. Immediately afterwards, tilt the chicken wings at a 45-degree angle, use an 80-mesh sieve underneath to catch the falling powder, vibrate for 10 seconds, weigh the falling powder, and calculate the shedding rate. The lower the shedding rate, the better the instantaneous anchoring performance. The results are shown in Table 1.

[0060] Oil absorption rate test after frying: Chicken wings coated with flour (10 wings per sample) were fried at 180℃ for 4 minutes, drained for 2 minutes, and the weight difference before and after frying was measured. The oil absorption rate was calculated (oil absorption rate % = (weight after frying - weight before frying) / weight before frying × 100%). The results are shown in Table 1.

[0061] Sensory evaluation of crispness: Ten trained sensory evaluators were invited to rate the crispness of the fried chicken wings using a 9-point scale (1 point for very non-crispy and 9 points for very crispy), and the average value was taken. The results are shown in Table 1.

[0062] Adhesion rating: Observe the integrity of the outer shell after frying, and score it from 1 to 9 (1 point for a large amount of shell peeling off, and 9 points for an intact shell with no peeling off), and take the average value. The results are shown in Table 1.

[0063] Table 1 Performance Test Results:

[0064] As shown in Table 1, the coating powder prepared in this embodiment of the invention is significantly superior to the comparative example in terms of instantaneous anchoring performance, oil absorption rate, crispness, and adhesion. The detachment rate is less than 10%, indicating that the powder can quickly and firmly adhere to the food surface; the oil absorption rate is controlled at around 12%, far lower than the 22.8% of traditional coating powder; both crispness and adhesion scores are above 8.5, indicating that the product's outer shell is crisp and not easily detached. In contrast, Comparative Example 1 uses a traditional simple mixing process, resulting in a high detachment rate, high oil absorption rate, and poor quality. Comparative Examples 2 and 3 each lack a functional fiber component, leading to a decrease in all properties, indicating a synergistic effect between the two fibers. Comparative Example 4 lacks a fast-acting binder component, resulting in a significantly increased detachment rate and noticeably worse adhesion.

[0065] Storage stability test: The powder coatings of Example 1 and Comparative Example 1 were sealed and stored at room temperature (25°C) for 6 months. Monthly samples were taken to test the flavor sensory score and powder dispersibility (observing for any clumping). The results showed that after 6 months, the flavor score of Example 1 remained above 85% of its initial value, and the powder was loose and without clumping; while the flavor of Comparative Example 1 became significantly weaker after 3 months, and slight clumping occurred. This indicates that the flavor anchor and low-oxygen packaging of the present invention effectively extend the product shelf life.

[0066] In summary, the dietary fiber-rich ready-to-eat premixed coating powder and its preparation method provided by this invention, by constructing a functional fiber network, introducing flavor anchors and fast-acting binders, and adopting an optimized preparation process, successfully solves many technical problems existing in high-fiber coating powders. The resulting product has the characteristics of high dietary fiber content, excellent crispy texture, low oil absorption rate, strong adhesion and convenient operation, and has significant technological progress.

[0067] Although embodiments of the present invention have been shown and described, these specific embodiments are merely explanations of the invention and are not intended to limit it. The specific features, structures, materials, or characteristics described may be combined in any suitable manner in one or more embodiments or examples. After reading this specification, those skilled in the art may make modifications, substitutions, and variations to the embodiments as needed without departing from the principles and spirit of the invention, but such modifications, substitutions, and variations are protected by patent law as long as they are within the scope of the claims of the present invention.

Claims

1. A ready-to-eat premixed coating powder rich in dietary fiber, characterized in that, It contains the following components in parts by weight: 60-78 parts of composite base material Functional fiber network 18-28 parts, Flavor anchors 4-8 parts, 3-5 parts of fast-acting adhesive component; in, The composite base material is composed of pregelatinized rice starch, pea protein powder and modified buckwheat flour, with a weight ratio of pregelatinized rice starch, pea protein powder and modified buckwheat flour of 4.5-5.5:1.5-2.5:

1. The functional fiber network is composed of steam-explosion treated oat fibers and sodium alginate-citrus fiber composite gel microparticles stabilized by ion crosslinking technology. The specific surface area of ​​the steam-explosion treated oat fibers is not less than 10 m². 2 / g; The flavor anchor is a porous starch-based microsphere loaded with fat-soluble flavor substances; The fast-acting adhesive component consists of gellan gum and micronized konjac gum. The functional fiber network works synergistically with the fast-acting binder to give the premixed coating powder instantaneous anchoring properties. That is, when the premixed coating powder comes into contact with food with a trace amount of moisture on the surface, it can quickly form a firmly attached initial coating within 10-30 seconds. This coating powder is transformed into a highly crisp outer shell with a uniform honeycomb structure during subsequent heat processing.

2. The ready-to-eat premixed coating powder rich in dietary fiber according to claim 1, characterized in that: The method for preparing the modified buckwheat flour includes: roasting buckwheat flour, mixing and soaking it with citric acid solution, and then drying it at low temperature to obtain modified buckwheat flour with a gelatinization temperature that is 8-15°C lower than that of untreated buckwheat flour.

3. The ready-to-eat premixed coating powder rich in dietary fiber according to claim 1, characterized in that: The steam-explosion treated oat fiber is obtained by processing under the following conditions: pressure of 1.2-1.6 MPa, pressure holding time of 60-120 seconds followed by instantaneous pressure release.

4. The ready-to-eat premixed coating powder rich in dietary fiber according to claim 1, characterized in that: The sodium alginate-citrus fiber composite gel microparticles stabilized by ion crosslinking technology are obtained by the following method: the blend of sodium alginate and citrus fiber is dropped into a calcium chloride solution for solidification, and then dehydrated, dried and micronized to obtain composite gel microparticles with a particle size distribution between 80-200 mesh.

5. The ready-to-eat premixed coating powder rich in dietary fiber according to claim 1, characterized in that: The porous starch-based microspheres loaded with fat-soluble flavor substances are formed by loading fat-soluble flavor substances into the micropores of porous starch using molecular encapsulation technology.

6. A method for preparing the ready-to-eat premixed coating powder rich in dietary fiber according to any one of claims 1 to 5, characterized in that, Includes the following steps: S1. Pre-construction of functional fiber network: Oat fiber treated by steam explosion is dry-mixed with sodium alginate-citrus fiber composite gel microparticles stabilized by ion crosslinking technology to obtain functional fiber network premix. S2. Affinity pretreatment of the base material: Mix the pregelatinized rice starch, pea protein powder and modified buckwheat flour in the composite base material evenly, and then balance the moisture for 2-3 hours in an environment with a temperature of 35-40℃ and a relative humidity of 55-65% to obtain the pretreated base material. S3. Gradient-order mixing: First, mix 50-60% of the total amount of pretreated base material obtained in step S2 with the functional fiber network premix obtained in step S1 for 5-10 minutes to obtain the first mixture; then add the flavor anchor to the first mixture and mix for 3-5 minutes to obtain the second mixture; finally, add the remaining pretreated base material to the second mixture and mix for 5-8 minutes to obtain the third mixture. S4. Introduction and finishing of key components: The fast-acting binder is pre-dry mixed and diluted with pregelatinized rice starch at a weight equivalent to 8-10 times that of the fast-acting binder to obtain an easily dispersible master powder. The easily dispersible master powder is then sieved into the third mixture obtained in step S3 and mixed evenly to obtain the fourth mixture. S5. Homogenization and maturation: The fourth mixture obtained in step S4 is subjected to intermittent three-dimensional motion mixing and static maturation in a constant temperature environment of 25-30℃ for a total duration of 50-70 minutes to obtain a matured mixture. S6. Sieving and Stabilization Packaging: The matured mixture obtained in step S5 is sieved through a 90-110 mesh sieve and quantitatively packaged in a low-oxygen environment with an oxygen concentration of ≤2%.

7. The preparation method according to claim 6, characterized in that, The intermittent three-dimensional motion described in step S5 is performed using the following cycle: moving at a speed of 15-25 revolutions per minute for 3 minutes, followed by resting for 2 minutes, and repeating this cycle multiple times.

8. The preparation method according to claim 6, characterized in that, The low-oxygen environment described in step S6 is achieved by filling the gas with food-grade nitrogen or a mixture of food-grade nitrogen and argon.

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