A bubble paste and a method for preparing the same

Abstract

The application discloses a kind of bubble paste and preparation method thereof, it is related to bubble paste field, its technical solutions are: according to weight parts, including the following components: medium gluten flour 20-25 parts, egg white 60-70 parts, corn starch 10-20 parts, potato starch 25-35 parts, baking powder 0.5-1.5 parts, water 30-40 parts, skimmed milk powder 3-8 parts, salad oil 8-15 parts, and edible salt 0.5-3 parts.The beneficial effects of the application are: by the reasonable proportioning of medium gluten flour, corn starch, potato starch, egg white, baking powder, skimmed milk powder and other components, with egg white whipping and oil-water emulsification process, the bubble paste prepared after being hung paste and fried has snow-white or slightly yellow color, full shape, fine and uniform surface bubbles, and crisp taste and is not easy to return soft.The medium gluten flour and compounded starch synergistically provide suitable viscosity and crisp texture, the whipped egg white imparts fluffy bubble structure, and the skimmed milk powder improves the color and flavor of the finished product.

Description

Technical Field

[0001] This invention relates to the field of bubble wrap, and more specifically to a bubble wrap and its preparation method. Background Technology

[0002] Battering is a traditional Chinese cooking technique that involves coating food with a batter made from starch, egg liquid, etc., before deep-frying. Battered and deep-fried foods are popular with consumers for their golden-brown, crispy exterior and tender, juicy interior. During the frying process, various components of the food matrix and the outer batter undergo a series of complex physicochemical changes in the high-temperature oil, such as starch gelatinization, protein denaturation, fat hydrolysis, and Maillard reactions, ultimately forming a crispy exterior and a unique fried flavor. The composition of the batter is a key factor affecting the quality of fried products. The batter formula is generally made by mixing wheat flour, starch, salt, baking powder, and water in a certain proportion. Wheat flour in the formula can increase the viscosity of the batter layer, but it will reduce the crispness of the fried products; while starch in the batter gelatinizes during frying to form a dense outer shell, improving the water-holding capacity, reducing oil content, and improving the texture of fried foods. Therefore, the ratio of starch to flour in the batter, the type of starch, and the compounding method all have a significant impact on the hardness, crispness, and oil absorption rate of the fried food's outer shell. Existing technologies have included research on improving batter performance by adding high-gluten flour and hydrophilic colloids (such as xanthan gum and carboxymethyl cellulose), but these methods often focus on optimizing a single property and are difficult to simultaneously address multiple quality requirements such as crispness, bubble uniformity, batter coverage, and resistance to softening. Furthermore, the formation of the crispness of the coating layer is controlled by multiple factors, including formulation, process, and structure. Although there are publicly available reports on the formulations of bubble batter or crispy coating batter in existing technologies, their component selection and proportions often lack systematic optimization. Moreover, the control over key steps in the preparation process, such as egg white whipping conditions, oil-water emulsification methods, and folding techniques, is not precise enough, resulting in insufficient fluffiness and crispness persistence of the finished bubble batter.

[0003] Therefore, it is necessary to invent a bubble paste and its preparation method. Summary of the Invention

[0004] Therefore, the present invention provides an aerated paste and its preparation method to solve the problems in the background art.

[0005] To achieve the above objectives, the present invention provides the following technical solution: an aerated paste, comprising, by weight, the following components: 20-25 parts all-purpose flour, 60-70 parts egg white, 10-20 parts corn starch, 25-35 parts potato starch, 0.5-1.5 parts baking powder, 30-40 parts water, 3-8 parts skim milk powder, 8-15 parts salad oil, and 0.5-3 parts edible salt.

[0006] Preferably, it further includes 0.1 to 0.8 parts of edible gum, wherein the edible gum is at least one of xanthan gum, guar gum, and carrageenan.

[0007] Preferably, it further includes 0.3 to 1.5 parts of emulsifier, wherein the emulsifier is at least one of soybean lecithin and sucrose fatty acid ester.

[0008] This invention also provides a method for preparing bubble paste, comprising the following steps: S1 mixes all-purpose flour, corn starch, potato starch, baking powder, and skim milk powder evenly to obtain a dry mixture; S2 whips the egg whites to obtain foamed egg whites; S3 emulsifies water and salad oil to obtain a wet mixture; S4. Mix the dry mixture and the wet mixture until they are uniform and free of particles to obtain the basic batter. S5. Mix the foamed egg whites with the basic batter until well combined to obtain the foamy batter; S6. After coating the bubble batter with the batter, deep-fry the product.

[0009] Preferably, the egg white whipping temperature in step S2 is 15-25℃.

[0010] Preferably, in step S5, the foamed egg whites are added to the basic batter in 2 to 4 batches, and mixed evenly by folding from the bottom up.

[0011] Preferably, after mixing evenly in step S5, the bubble paste is left to stand at 15-25°C for 5-15 minutes.

[0012] Preferably, the oil temperature for frying in step S6 is 170-190°C, and the frying time is 3-8 minutes.

[0013] The beneficial effects of this invention are: This invention utilizes a balanced ratio of ingredients such as all-purpose flour, corn starch, potato starch, egg white, baking powder, and skim milk powder, combined with egg white whipping and oil-water emulsification processes. The resulting bubbly batter, after frying, is snow-white or slightly yellow in color, plump in shape, with fine and uniform bubbles on the surface, and a crispy texture that doesn't easily become soggy. The all-purpose flour and the compound starch work synergistically to provide suitable viscosity and a crisp texture; whipped egg white imparts a fluffy bubbly structure; skim milk powder improves the color and flavor of the finished product; baking powder enhances the expansion effect; and the emulsified oil-water system makes the batter more delicate and uniform. Strict control of the egg white whipping temperature, the gradual addition of the batter in stages, and the resting process effectively prevent defoaming and excessive gluten development. Combined with frying conditions of 170–190℃, this ensures rapid shell setting, a crisp and thin texture, and low oil absorption. The addition of edible gums and emulsifiers further improves the uniformity of the batter and the persistence of the crispness. Detailed Implementation

[0014] The preferred embodiments of the present invention are described below. It should be understood that the preferred embodiments described herein are for illustration and explanation only and are not intended to limit the present invention. Example

[0015] This embodiment provides an aerated paste, which, by weight, includes the following components: 22 parts all-purpose flour, 65 parts egg white, 15 parts corn starch, 30 parts potato starch, 1.0 part baking powder, 35 parts water, 5 parts skim milk powder, 12 parts salad oil, and 1.5 parts edible salt.

[0016] The method for preparing the bubble paste in this embodiment includes the following steps: S1 Mix 22 parts of all-purpose flour, 15 parts of corn starch, 30 parts of potato starch, 1.0 part of baking powder, and 5 parts of skim milk powder evenly, and pass through a 40-mesh sieve to obtain a dry mixture; S2 Place 65 portions of egg whites in a clean, dry, and oil-free container. At 20°C, use an electric mixer to beat the egg whites at high speed until stiff peaks form (when you lift the mixer, there will be upright peaks). S3 Mix 35 parts water with 12 parts salad oil, and emulsify the mixture for 3 minutes at 8000 r / min using a homogenizer to obtain a wet mixture; S4. The dry mixture is added to the wet mixture in two batches and stirred at low speed until it is uniform and free of particles to obtain the basic batter. S5 Add the foamed egg whites to the base batter in three batches. After each addition, gently mix from the bottom up (avoid over-stirring to prevent defoaming) to obtain a foamy batter. After mixing evenly, let the foamy batter stand at 20°C for 10 minutes. S6 Coat the ingredients to be fried (such as shrimp, squid rings, mushrooms, etc.) with the bubble batter, and fry them in oil at 180℃ for 5 minutes, until the surface is evenly golden brown and the bubbles are fine and even. Remove and drain the oil.

[0017] The bubble batter prepared in this embodiment is coated with batter and then deep-fried. The finished product is snow-white with a slight yellow tinge, full in shape, with fine and uniform bubbles on the surface, fluffy and thin in texture, and crispy in taste without becoming soggy. Example

[0018] This embodiment provides an aerated paste, which, by weight, includes the following components: 20 parts all-purpose flour, 60 parts egg white, 10 parts corn starch, 25 parts potato starch, 0.5 parts baking powder, 30 parts water, 3 parts skim milk powder, 8 parts salad oil, and 0.5 parts edible salt.

[0019] The preparation method of this embodiment is the same as that of embodiment 1, except that: the egg white whipping temperature in step S2 is 15℃; in step S5, the foamed egg white is added to the basic batter in two batches, mixed evenly, and then left to stand at 15℃ for 5 minutes; in step S6, the frying oil temperature is 170℃ and the frying time is 8 minutes. Example

[0020] This embodiment provides an aerated paste, which, by weight, includes the following components: 25 parts all-purpose flour, 70 parts egg white, 20 parts corn starch, 35 parts potato starch, 1.5 parts baking powder, 40 parts water, 8 parts skim milk powder, 15 parts salad oil, and 3 parts edible salt.

[0021] The preparation method of this embodiment is the same as that of embodiment 1, except that: the egg white whipping temperature in step S2 is 25°C; in step S5, the foamed egg white is added to the basic batter in four batches, and after being mixed evenly, it is left to stand at 25°C for 15 minutes; in step S6, the frying oil temperature is 190°C and the frying time is 3 minutes. Example

[0022] This embodiment provides an aerated paste, which, by weight, comprises the following components: 23 parts all-purpose flour, 62 parts egg white, 18 parts corn starch, 28 parts potato starch, 0.8 parts baking powder, 32 parts water, 6 parts skim milk powder, 10 parts salad oil, 1.0 part edible salt, and 0.5 parts edible gum, wherein the edible gum is xanthan gum.

[0023] The preparation method in this embodiment is the same as in Embodiment 1.

[0024] This embodiment effectively improves the viscosity and coating rate of the bubbly batter by adding xanthan gum as an edible gum, making the batter adhere more evenly and firmly to the surface of the food, and the bubbly batter layer is less likely to fall off after frying. Example

[0025] This embodiment provides an aerated paste, which, by weight, comprises the following components: 21 parts all-purpose flour, 68 parts egg white, 12 parts corn starch, 32 parts potato starch, 1.2 parts baking powder, 38 parts water, 4 parts skim milk powder, 14 parts salad oil, 2.0 parts edible salt, and 0.8 parts emulsifier, wherein the emulsifier is soybean lecithin.

[0026] The preparation method in this embodiment is the same as in Embodiment 1.

[0027] In this embodiment, the addition of soybean lecithin as an emulsifier effectively promotes the emulsification of water and salad oil, making the oil-water system more stable and the texture of the foam paste more delicate and uniform. Example

[0028] This embodiment provides an aerated paste, which, by weight, comprises the following components: 24 parts all-purpose flour, 66 parts egg white, 16 parts corn starch, 33 parts potato starch, 0.6 parts baking powder, 34 parts water, 7 parts skim milk powder, 13 parts salad oil, 2.5 parts edible salt, 0.3 parts edible gum, and 0.5 parts emulsifier.

[0029] The edible gum is a mixture of guar gum and xanthan gum in a mass ratio of 4:1; the emulsifier is a mixture of soybean lecithin and sucrose fatty acid ester in a mass ratio of 1:1.

[0030] The preparation method in this embodiment is the same as in Embodiment 1.

[0031] In this embodiment, both edible gum and emulsifier are added. Edible gum improves the viscosity and film-forming properties of the batter, while emulsifier improves the stability of the oil-water system. The synergistic effect of the two significantly enhances the overall performance of the bubble batter. Example

[0032] This embodiment provides an aerated paste, which, by weight, comprises the following components: 20 parts all-purpose flour, 70 parts egg white, 10 parts corn starch, 35 parts potato starch, 1.5 parts baking powder, 30 parts water, 8 parts skim milk powder, 8 parts salad oil, 3 parts edible salt, 0.8 parts edible gum, and 1.5 parts emulsifier.

[0033] The edible gum is carrageenan; the emulsifier is sucrose fatty acid ester.

[0034] The preparation method in this embodiment is the same as in Embodiment 1. Example

[0035] This embodiment provides an aerated paste, which, by weight, comprises the following components: 25 parts all-purpose flour, 60 parts egg white, 20 parts corn starch, 25 parts potato starch, 0.5 parts baking powder, 40 parts water, 3 parts skim milk powder, 15 parts salad oil, 0.5 parts edible salt, 0.1 parts edible gum, and 0.3 parts emulsifier.

[0036] The edible gum is a mixture of xanthan gum, guar gum, and carrageenan in a mass ratio of 1:1:1; the emulsifier is soybean lecithin.

[0037] The preparation method in this embodiment is the same as in Embodiment 1.

[0038] The preparation process parameters for each embodiment are summarized below:

[0039] The quality evaluation of the bubble paste in each embodiment is as follows:

[0040] As can be seen from the above embodiments, the present invention, through a specific ratio of all-purpose flour, egg white, corn starch, potato starch, baking powder, water, skim milk powder, salad oil, and edible salt, combined with processes such as egg white whipping, oil-water emulsification, and folding and mixing, prepares a bubble batter that, when coated and deep-fried, results in a product that is snow-white or slightly yellow in color, plump in shape, with fine and uniform bubbles on the surface, a fluffy and crispy texture, and a crispy taste that does not easily become soggy. Adding edible gum and / or emulsifiers further improves the uniformity of the batter coating, the stability of the bubbles, and the duration of crispness retention in the finished product.

[0041] The above description is merely a preferred embodiment of the present invention. Any person skilled in the art can modify the present invention or modify it into an equivalent technical solution using the technical solutions described above. Therefore, any simple modifications or equivalent substitutions made based on the technical solutions of the present invention fall within the scope of protection claimed by the present invention.

Claims

1. An aerated paste, characterized in that, By weight, it includes the following components: 20-25 parts all-purpose flour, 60-70 parts egg white, 10-20 parts corn starch, 25-35 parts potato starch, 0.5-1.5 parts baking powder, 30-40 parts water, 3-8 parts skim milk powder, 8-15 parts salad oil, and 0.5-3 parts edible salt.

2. The bubble paste according to claim 1, characterized in that, It also includes 0.1 to 0.8 parts of edible gum, wherein the edible gum is at least one of xanthan gum, guar gum, and carrageenan.

3. The bubble paste according to claim 1, characterized in that, It also includes 0.3 to 1.5 parts of emulsifier, wherein the emulsifier is at least one of soybean lecithin and sucrose fatty acid ester.

4. A method for preparing the bubble paste as described in any one of claims 1 to 3, characterized in that, Includes the following steps: S1 mixes all-purpose flour, corn starch, potato starch, baking powder, and skim milk powder evenly to obtain a dry mixture; S2 whips the egg whites to obtain foamed egg whites; S3 emulsifies water and salad oil to obtain a wet mixture; S4. Mix the dry mixture and the wet mixture until they are uniform and free of particles to obtain the basic batter. S5. Mix the foamed egg whites with the basic batter until well combined to obtain the foamy batter; S6. After coating the bubble batter with the batter, deep-fry the product.

5. The bubble paste and its preparation method according to claim 4, characterized in that: In step S2, the egg whites are whipped at a temperature of 15–25°C.

6. The bubble paste and its preparation method according to claim 5, characterized in that: In step S5, add the foamed egg whites to the basic batter in 2 to 4 batches, mixing them evenly by folding from the bottom up.

7. The bubble paste and its preparation method according to claim 4, characterized in that: After mixing evenly in step S5, let the bubbly paste stand at 15-25°C for 5-15 minutes.

8. The bubble paste and its preparation method according to claim 4, characterized in that: In step S6, the oil temperature for frying is 170–190°C, and the frying time is 3–8 minutes.

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