一种浆粉组合物及制备方法和裹糊油炸方法
By combining soybean protein hydrolysate and natural surfactants, and employing a step-by-step batter preparation and layering coating process, the problem of uneven pore structure in fried foods was solved, achieving the effect of water-locking and oil-proofing on the inner layer and crispy on the outer layer, thus improving the quality and safety of fried foods.
Patent Information
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- 青岛安莎食品配料有限公司
- Filing Date
- 2026-05-20
- Publication Date
- 2026-07-17
AI Technical Summary
The existing pore structure of deep-fried coated foods cannot achieve a gradient distribution, resulting in excessive oil penetration into the inner layer and poor crispness of the outer layer. Traditional processes cannot simultaneously meet the requirements of water retention, oil prevention, and crispy texture.
By combining soybean protein hydrolysate and natural surfactants, and through a step-by-step slurry preparation and layering coating process, the size and distribution of air bubbles in the inner and outer slurries are precisely controlled to form a functional gradient structure that is dense and water-locking inside and loose and crisp outside.
It achieves a dense, oil-resistant inner layer and a crispy outer layer in fried foods, reducing the oil content of the finished product, improving taste and quality, and ensuring safety and stability.
Smart Images
Figure SMS_1