CN103719185A - Batter and making method thereof - Google Patents
Batter and making method thereof Download PDFInfo
- Publication number
- CN103719185A CN103719185A CN201310668920.6A CN201310668920A CN103719185A CN 103719185 A CN103719185 A CN 103719185A CN 201310668920 A CN201310668920 A CN 201310668920A CN 103719185 A CN103719185 A CN 103719185A
- Authority
- CN
- China
- Prior art keywords
- starch adhesive
- agar
- salt
- lactose
- sucrose fatty
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
- 238000000034 method Methods 0.000 title claims abstract description 24
- 229920001817 Agar Polymers 0.000 claims abstract description 24
- 229930006000 Sucrose Natural products 0.000 claims abstract description 24
- 239000008272 agar Substances 0.000 claims abstract description 24
- 239000005720 sucrose Substances 0.000 claims abstract description 24
- 229920002261 Corn starch Polymers 0.000 claims abstract description 23
- 241000209140 Triticum Species 0.000 claims abstract description 23
- 235000021307 Triticum Nutrition 0.000 claims abstract description 23
- 239000008120 corn starch Substances 0.000 claims abstract description 23
- 235000013312 flour Nutrition 0.000 claims abstract description 23
- 150000003839 salts Chemical class 0.000 claims abstract description 23
- -1 sucrose fatty acid ester Chemical class 0.000 claims abstract description 23
- GUBGYTABKSRVRQ-QKKXKWKRSA-N Lactose Natural products OC[C@H]1O[C@@H](O[C@H]2[C@H](O)[C@@H](O)C(O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@H]1O GUBGYTABKSRVRQ-QKKXKWKRSA-N 0.000 claims abstract description 22
- 239000008101 lactose Substances 0.000 claims abstract description 22
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 21
- 229920002472 Starch Polymers 0.000 claims description 52
- 239000008107 starch Substances 0.000 claims description 52
- 235000019698 starch Nutrition 0.000 claims description 52
- 239000000853 adhesive Substances 0.000 claims description 51
- 230000001070 adhesive effect Effects 0.000 claims description 51
- 238000003756 stirring Methods 0.000 claims description 25
- 229940099112 cornstarch Drugs 0.000 claims description 21
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims description 21
- 235000013923 monosodium glutamate Nutrition 0.000 claims description 21
- 239000004223 monosodium glutamate Substances 0.000 claims description 21
- 235000021050 feed intake Nutrition 0.000 claims description 12
- 238000002360 preparation method Methods 0.000 claims description 11
- 238000005303 weighing Methods 0.000 claims description 10
- 239000002994 raw material Substances 0.000 claims description 9
- 238000001914 filtration Methods 0.000 claims description 6
- GUBGYTABKSRVRQ-XLOQQCSPSA-N Alpha-Lactose Chemical compound O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H](CO)O[C@H](O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-XLOQQCSPSA-N 0.000 claims description 2
- 235000013305 food Nutrition 0.000 abstract description 7
- 235000014113 dietary fatty acids Nutrition 0.000 abstract 2
- 229930195729 fatty acid Natural products 0.000 abstract 2
- 239000000194 fatty acid Substances 0.000 abstract 2
- 239000000203 mixture Substances 0.000 abstract 1
- 235000008935 nutritious Nutrition 0.000 abstract 1
- 230000007812 deficiency Effects 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 206010010774 Constipation Diseases 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 241001428166 Eucheuma Species 0.000 description 1
- 208000001953 Hypotension Diseases 0.000 description 1
- 206010028980 Neoplasm Diseases 0.000 description 1
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 235000008429 bread Nutrition 0.000 description 1
- 201000011510 cancer Diseases 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 239000000701 coagulant Substances 0.000 description 1
- 235000013325 dietary fiber Nutrition 0.000 description 1
- 235000021245 dietary protein Nutrition 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 230000005611 electricity Effects 0.000 description 1
- 239000003995 emulsifying agent Substances 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000019601 food appearance Nutrition 0.000 description 1
- 235000003599 food sweetener Nutrition 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- 230000002218 hypoglycaemic effect Effects 0.000 description 1
- 208000021822 hypotensive Diseases 0.000 description 1
- 230000001077 hypotensive effect Effects 0.000 description 1
- 239000000546 pharmaceutical excipient Substances 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 230000001681 protective effect Effects 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 238000010926 purge Methods 0.000 description 1
- 238000005057 refrigeration Methods 0.000 description 1
- 235000002639 sodium chloride Nutrition 0.000 description 1
- 239000003381 stabilizer Substances 0.000 description 1
- 239000000375 suspending agent Substances 0.000 description 1
- 239000003765 sweetening agent Substances 0.000 description 1
- 239000002562 thickening agent Substances 0.000 description 1
Landscapes
- Cereal-Derived Products (AREA)
- Confectionery (AREA)
Abstract
The invention relates to a batter and a making method of the batter. The batter comprises, by weight, 15-20% of wheat flour, 5-10% of corn starch, 0.5-1% of aginomoto, 2-3% of salt, 0.3-1% of sucrose fatty acid ester, 0.5-1% of lactose, 0.3-1% of agar and 65-70% of water. The water, the lactose, the agar, the aginomoto, the salt, the sucrose fatty acid ester, the corn starch and the wheat which haven been weighed are sequentially put into a stirrer to be stirred evenly, the batter is obtained, and then the batter is filtered and stored in a storage position with the temperature not higher than 10 DEG C. The making method is reasonable in work procedure, high in operability and high in making efficiency. The batter made through the method is reasonable in composition, is appropriate in viscosity, can be stuck to other food easily, is nutritious and healthy after being cooked, is crisp in mouth feel, and is beautiful in appearance.
Description
Technical field
The present invention relates to batter, especially a kind of starch adhesive and preparation method thereof.
Background technology
Starch adhesive also claims paste, by other additives such as wheat flour, starch, monosodium glutamate, salt, is mixed.Starch adhesive is various in food processing field purposes, and more common a kind of purposes is hung over food appearance in fried, baked foods process, and then sticks bread flour on this starch adhesive.At present, factory, when producing in batches, is that makings starch adhesive raw material is thrown in into mixer simultaneously mostly, or because mixer power problem, and simple minute input several times exists the deficiency of each component that is difficult for stirring.In order to solve the problem that is difficult for stirring, manufacturer is general adopts slightly rare technological means that starch adhesive is made, but in subsequent applications, and starch adhesive is crossed and rarely can not be better rolled in food surface, and falls flat.
Starch adhesive how to manufacture the suitable and easy hanging of a kind of thickness, becomes a new research topic.
Summary of the invention
In order to overcome starch adhesive raw material in prior art, exist and be difficult for stirring and the deficiency of powder effect is wrapped up in the thin impact of starch adhesive, the invention provides a kind of starch adhesive and preparation method thereof, this preparation method operation is reasonable, strong operability, and make efficiency is high; Adopt the starch adhesive that the method is made to form rationally, thickness is easily hanging suitably, and after slaking, edible nourishing is healthy, safety and sanitation, stay in grade, long shelf-life.
The technical solution adopted for the present invention to solve the technical problems is: a kind of starch adhesive, and it is to be stirred and made by wheat flour, cornstarch, monosodium glutamate, salt and water, it is characterized in that: this starch adhesive also includes sucrose fatty ester, lactose and agar; Wherein, the percentage by weight of each described component is respectively: wheat flour 15～20%, cornstarch 5～10%, monosodium glutamate 0.5～1%, salt 2～3%, sucrose fatty ester 0.3～1%, lactose 0.5～1%, agar 0.3～1% and water 65～70%.
The percentage by weight of each described component is respectively: wheat flour 17%, cornstarch 9%, monosodium glutamate 0.8%, salt 2.5%, sucrose fatty ester 0.5%, lactose 0.7%, agar 0.5% and water 69%.
A preparation method for starch adhesive, is characterized in that: process following process steps:
1, weighing weighs respectively by weight percentage: wheat flour 15～20%, cornstarch 5～10%, monosodium glutamate 0.5～1%, salt 2～3%, sucrose fatty ester 0.3～1%, lactose 0.5～1%, agar 0.3～1% and water 65～70%;
2, feed intake to stir weighed water is thrown in mixer, then weighed lactose, agar, monosodium glutamate, salt, sucrose fatty ester, cornstarch, wheat flour are thrown in successively into mixer and stirred, obtain starch adhesive; Wherein, feed intake in process, after a upper component input stirs, can drop into next component;
3, filter resulting starch adhesive is filtered, drop is except not stirring the raw material of opening;
4, deposit and the starch adhesive after filtering is no more than to the storeroom of 10 ℃ in temperature deposits.
In starch adhesive of the present invention, its sucrose fatty ester adding can improve the crisp brittleness of starch adhesive after fried, improves gelatinized corn starch viscosity and structure, can effectively prevent starch adhesive refrigeration time variation simultaneously.The lactose sugariness of adding is 1/5 of sucrose, micro-sweet, and it is applied in starch adhesive, the one, as sweetener, can improve color, the local flavor of starch adhesive; The 2nd, as excipient, improve the dissolubility between each component of starch adhesive.The agar adding be by Eucheuma, agar or river hedge after being heated to dissolve, the marine alga elite that cooled and solidified forms in addition, is the polysaccharide body extracting in marine alga, a kind of in natural plant gum, have coagulability, stability, can be used as thickener, coagulating agent, suspending agent, emulsifying agent, antistaling agent and stabilizing agent, in application food, can obviously change the quality of food, improve the class of food; In addition, agar contains abundant dietary fiber, protein, and heat is low, has toxin-expelling and face nourishing, purging intense heat, ease constipation, hypotensive, hypoglycemic and protective effect on cancer risk.In preparation method of the present invention, each raw material is invested in mixer successively, wherein, in water, adds first lactose to make the agar of later stage input more soluble, and the non-caked mixer inwall that remains in; Dropping into subsequently monosodium glutamate and salt, after stirring, to drop into sucrose fatty ester be in order to prevent that sucrose fatty ester from tackling too much monosodium glutamate and salt and causing stirring inhomogeneous again; Dropping into cornstarch is because cornstarch viscosity, lower than wheat flour, more easily stirs again; And finally throw in wheat flour, stir starch adhesive and become sticky thickly, can go out mixer to filter, avoided starch adhesive to be bonded in a large number mixer inwall.The every operation of the present invention influences each other, and starch adhesive is mixed, thickness and easily hanging, and after slaking, edible nourishing is healthy, and mouthfeel is crisp, appearance looks elegant.At utmost utilized mixer, made its shortest time under overpower expense electricity condition, reduced production cost simultaneously.
Specific embodiment
Below in conjunction with specific embodiment, the present invention will be further described.
embodiment 1
A preparation method for starch adhesive, process following process steps:
1, weighing weighs: wheat flour 17kg, cornstarch 9 kg, monosodium glutamate 0.8 kg, salt 2.5 kg, sucrose fatty ester 0.5 kg, lactose 0.7 kg, agar 0.5 kg and water 69 kg;
2, feed intake to stir first the water of weighing thrown in mixer, then weighed lactose, agar, monosodium glutamate, salt, sucrose fatty ester, cornstarch, wheat flour are thrown in successively into mixer and stirred, obtain starch adhesive; Wherein, feed intake in process, after a upper component input stirs, can drop into next component;
3, filter and adopt 50 eye mesh screens to filter resulting starch adhesive, drop is except not stirring the raw material of opening;
4, deposit the starch adhesive after filtering is deposited in the storeroom of 5 ℃ of temperature.
embodiment 2
A preparation method for starch adhesive, process following process steps:
1, weighing weighs: wheat flour 15kg, cornstarch 10kg, monosodium glutamate 1kg, salt 2kg, sucrose fatty ester 0.3kg, lactose 1kg, agar 0.7kg and water 70 kg;
2, feed intake to stir first the water of weighing thrown in mixer, then weighed lactose, agar, monosodium glutamate, salt, sucrose fatty ester, cornstarch, wheat flour are thrown in successively into mixer and stirred, obtain starch adhesive; Wherein, feed intake in process, after a upper component input stirs, can drop into next component;
3, filter and adopt 80 eye mesh screens to filter resulting starch adhesive, drop is except not stirring the raw material of opening;
4, deposit the starch adhesive after filtering is deposited in the storeroom of 3 ℃ of temperature.
embodiment 3
A preparation method for starch adhesive, process following process steps:
1, weighing weighs: wheat flour 20kg, cornstarch 9.2kg, monosodium glutamate 0.5kg, salt 3kg, sucrose fatty ester 1kg, lactose 0.5kg, agar 0.8kg and water 65kg;
2, feed intake to stir first the water of weighing thrown in mixer, then weighed lactose, agar, monosodium glutamate, salt, sucrose fatty ester, cornstarch, wheat flour are thrown in successively into mixer and stirred, obtain starch adhesive; Wherein, feed intake in process, after a upper component input stirs, can drop into next component;
3, filter and adopt 100 eye mesh screens to filter resulting starch adhesive, drop is except not stirring the raw material of opening;
4, deposit the starch adhesive after filtering is deposited in the storeroom of 10 ℃ of temperature.
embodiment 4
A preparation method for starch adhesive, process following process steps:
1, weighing weighs: wheat flour 20kg, cornstarch 5kg, monosodium glutamate 0.6kg, salt 3kg, sucrose fatty ester 0.8kg, lactose 0.8kg, agar 0.3kg and water 69.5kg;
2, feed intake to stir first the water of weighing thrown in mixer, then weighed lactose, agar, monosodium glutamate, salt, sucrose fatty ester, cornstarch, wheat flour are thrown in successively into mixer and stirred, obtain starch adhesive; Wherein, feed intake in process, after a upper component input stirs, can drop into next component;
3, filter and adopt 60 eye mesh screens to filter resulting starch adhesive, drop is except not stirring the raw material of opening;
4, deposit the starch adhesive after filtering is deposited in the storeroom of 5 ℃ of temperature.
Claims (3)
1. a starch adhesive, it is to be stirred and made by wheat flour, cornstarch, monosodium glutamate, salt and water, it is characterized in that: this starch adhesive also includes sucrose fatty ester, lactose and agar; Wherein, the percentage by weight of each described component is respectively: wheat flour 15～20%, cornstarch 5～10%, monosodium glutamate 0.5～1%, salt 2～3%, sucrose fatty ester 0.3～1%, lactose 0.5～1%, agar 0.3～1% and water 65～70%.
2. a kind of starch adhesive according to claim 1, is characterized in that: the percentage by weight of each described component is respectively: wheat flour 17%, cornstarch 9%, monosodium glutamate 0.8%, salt 2.5%, sucrose fatty ester 0.5%, lactose 0.7%, agar 0.5% and water 69%.
3. the preparation method of a kind of starch adhesive according to claim 1, is characterized in that: through following process steps:
(1), weighing weighs respectively by weight percentage: wheat flour 15～20%, cornstarch 5～10%, monosodium glutamate 0.5～1%, salt 2～3%, sucrose fatty ester 0.3～1%, lactose 0.5～1%, agar 0.3～1% and water 65～70%;
(2), feed intake to stir weighed water thrown in mixer, then weighed lactose, agar, monosodium glutamate, salt, sucrose fatty ester, cornstarch, wheat flour are thrown in into mixer and are stirred successively, obtain starch adhesive; Wherein, feed intake in process, after a upper component input stirs, can drop into next component;
(3), filter resulting starch adhesive filtered, drop is except not stirring the raw material of opening;
(4), deposit and the starch adhesive after filtering is no more than to the storeroom of 10 ℃ in temperature deposits.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310668920.6A CN103719185B (en) | 2013-12-11 | 2013-12-11 | A kind of face slurry and making method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310668920.6A CN103719185B (en) | 2013-12-11 | 2013-12-11 | A kind of face slurry and making method thereof |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN103719185A true CN103719185A (en) | 2014-04-16 |
| CN103719185B CN103719185B (en) | 2016-06-08 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201310668920.6A Active CN103719185B (en) | 2013-12-11 | 2013-12-11 | A kind of face slurry and making method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103719185B (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP3883731A4 (en) * | 2018-11-21 | 2022-08-10 | Greentech Global Pte, Ltd. | Novel aqueous adhesives using saccharide fatty acid esters |
Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN86100487A (en) * | 1985-01-23 | 1986-10-22 | 协和发酵工业株式会社 | The method for preparing premixed powder |
| EP0336141A2 (en) * | 1988-03-25 | 1989-10-11 | Th. Goldschmidt AG | Coating process for flat surfaces with curable (meth)acrylic acid ester groups containing organopolysiloxanes |
| US4963378A (en) * | 1988-08-08 | 1990-10-16 | Bhardwaj Satish C | Method of cooking involving high protein frying batter that eliminates the need for breading and produces crispy and chewy crust |
| CN1088733A (en) * | 1992-10-09 | 1994-07-06 | 雀巢制品公司 | Pasta product |
| CN1291864A (en) * | 1998-03-02 | 2001-04-18 | 谢夫美国有限公司 | Crisping batter and crisping batter-coated food product |
| CN1378799A (en) * | 2001-04-03 | 2002-11-13 | 不二制油株式会社 | Fat composition used for cream paste and cream paste liquid used for fried food and its manufacturing method |
| CN101263913A (en) * | 2008-04-28 | 2008-09-17 | 江南大学 | Panada composition for flour-coating meat food capable of being frozen and pre-fried by microwave and products produced by the composition |
-
2013
- 2013-12-11 CN CN201310668920.6A patent/CN103719185B/en active Active
Patent Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN86100487A (en) * | 1985-01-23 | 1986-10-22 | 协和发酵工业株式会社 | The method for preparing premixed powder |
| EP0336141A2 (en) * | 1988-03-25 | 1989-10-11 | Th. Goldschmidt AG | Coating process for flat surfaces with curable (meth)acrylic acid ester groups containing organopolysiloxanes |
| US4963378A (en) * | 1988-08-08 | 1990-10-16 | Bhardwaj Satish C | Method of cooking involving high protein frying batter that eliminates the need for breading and produces crispy and chewy crust |
| CN1088733A (en) * | 1992-10-09 | 1994-07-06 | 雀巢制品公司 | Pasta product |
| CN1291864A (en) * | 1998-03-02 | 2001-04-18 | 谢夫美国有限公司 | Crisping batter and crisping batter-coated food product |
| CN1378799A (en) * | 2001-04-03 | 2002-11-13 | 不二制油株式会社 | Fat composition used for cream paste and cream paste liquid used for fried food and its manufacturing method |
| CN101263913A (en) * | 2008-04-28 | 2008-09-17 | 江南大学 | Panada composition for flour-coating meat food capable of being frozen and pre-fried by microwave and products produced by the composition |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP3883731A4 (en) * | 2018-11-21 | 2022-08-10 | Greentech Global Pte, Ltd. | Novel aqueous adhesives using saccharide fatty acid esters |
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| Publication number | Publication date |
|---|---|
| CN103719185B (en) | 2016-06-08 |
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Denomination of invention: The invention relates to a flour slurry and a manufacturing method thereof Effective date of registration: 20211229 Granted publication date: 20160608 Pledgee: Shandong Rongcheng Rural Commercial Bank Co.,Ltd. Pledgor: Rongcheng Kangle Aquatic Food Co.,Ltd. Registration number: Y2021980016764 |
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