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Deep frying coating powder and making process thereof

A production process and powder-coating technology, which is applied in food ingredients as taste improvers, food science, food preservation, etc., can solve the problems of lack of antifreeze performance, poor water retention performance, poor film-forming performance, etc., and achieve improved freeze-thaw performance. Stability, strong water retention, good film-forming effect

Inactive Publication Date: 2016-02-03
FUJIAN BESTSTARCH CREATMATERIAL CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The invention provides a deep-fried breaded bread and its production process, the purpose of which is to solve the problems of poor bonding performance, poor water retention performance, easy regeneration, poor film-forming performance, and no antifreeze performance

Method used

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  • Deep frying coating powder and making process thereof

Examples

Experimental program
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Effect test

Embodiment 1

[0026] A kind of deep-fried wrapping flour, its composition and ratio are, cassava acetate starch: corn acetate starch=4:6, and its manufacturing process is as follows:

[0027] 1. Mix 40g of tapioca raw starch and 60g of corn raw starch, and add water to adjust to 22.5Be' starch milk and mix evenly.

[0028] 2. Use 6% alkali solution to adjust the pH of starch milk to 8.9, and stir for 30 minutes to fully activate the starch.

[0029] 3. At 5-40°C, add 4% acetic anhydride to the starch milk drop by drop, and add 6% alkali solution dropwise at the same time to keep the pH value of the starch milk stable at 8.2. Continue to add alkali dropwise after the addition of acetic anhydride is completed. The solution ensures that the pH value is basically stable.

[0030] 4. Adjust the pH to 6 with 10% dilute hydrochloric acid to terminate the reaction.

[0031] 5. Pass the modified starch milk through a 200-mesh sieve to remove granular impurities. After desanding by a sand remover, ...

Embodiment 2

[0033] A kind of deep-fried wrapping flour, its composition and ratio are, cassava acetate starch: corn acetate starch=6:4, and its manufacturing process is as follows:

[0034] 1) Add water to raw tapioca starch and raw corn starch respectively to make 23.5Be′ starch milk.

[0035] 2) Use alkaline solution to adjust the pH of starch milk to 9.6, stir to fully activate the starch.

[0036] 3) Under the condition of 5-40°C, add 2% acetic anhydride to the starch milk dropwise, and at the same time add the alkali solution dropwise to keep the pH value of the starch milk at 9.0. After the addition of acetic anhydride, continue to drop the alkali solution to ensure the pH The value is basically stable.

[0037] 4) Adjust the pH to 7.5 with 15% dilute hydrochloric acid to terminate the reaction.

[0038] 5) Pass cassava modified starch milk and corn modified starch milk through 200-mesh sieve respectively to remove granular impurities, go through desand remover to remove sand, was...

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Abstract

The invention discloses deep frying coating powder, comprising the following components according to the following proportion: cassava starch acetate: corn starch acetate=2:8-8:2. The invention also discloses a making process of the deep frying coating powder. The making process comprises the following steps: taking cassava native starch and corn native starch as raw materials, subjecting the raw materials to activating treatment, adding acetic anhydride, and subjecting the obtained product to washing, dehydration, drying, grinding and screening to obtain the cassava starch acetate and the corn starch acetate. The mixture of the cassava starch acetate and the corn starch acetate is the deep frying coating powder. With the adoption of the deep frying coating powder disclosed in the invention, the water-retaining property of a product is greatly improved, the freeze-thaw stability of the product is improved, and the shelf-life is prolonged. The layering of the product is enhanced, and the taste of the product is enriched. A film forming property is improved, and juice of the product can not easily loss during deep frying.

Description

technical field [0001] The invention relates to a food additive, in particular to a deep-fried breaded bread and a production process thereof. Background technique [0002] At present, there are many kinds of fried food, and industrial production mainly includes potato chips, French fries, fried chicken wings, etc. This paper mainly studies the coating powder used in raw pickled fried products suitable for fast food and supermarkets. Such as KFC, McDonald's, etc., the headquarters company refrigerates and distributes semi-finished products, and the franchise stores or final customers fry raw pickled products. Due to the current crisis of consumer confidence in the oil used in the catering industry, raw pickled products fried by customers themselves will have a broader market. [0003] The main difference between raw pickled products and traditional fried foods is that the production process is as follows: the raw materials are rolled and kneaded, pickled, battered, coated w...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L29/30A23L29/00A23L3/3562
CPCA23L3/3562A23V2002/00A23V2200/14A23V2250/5118
Inventor 陈明忠
Owner FUJIAN BESTSTARCH CREATMATERIAL CO LTD
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