CN103719185B - A kind of face slurry and making method thereof - Google Patents
A kind of face slurry and making method thereof Download PDFInfo
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- CN103719185B CN103719185B CN201310668920.6A CN201310668920A CN103719185B CN 103719185 B CN103719185 B CN 103719185B CN 201310668920 A CN201310668920 A CN 201310668920A CN 103719185 B CN103719185 B CN 103719185B
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- Prior art keywords
- face
- slurry
- agar
- lactose
- gum
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- 239000002002 slurry Substances 0.000 title claims abstract description 42
- 238000000034 method Methods 0.000 title claims abstract description 30
- 229930006000 Sucrose Natural products 0.000 claims abstract description 24
- 239000005720 sucrose Substances 0.000 claims abstract description 24
- -1 sucrose fatty ester Chemical class 0.000 claims abstract description 24
- 229920001817 Agar Polymers 0.000 claims abstract description 23
- 239000008272 agar Substances 0.000 claims abstract description 23
- 235000013312 flour Nutrition 0.000 claims abstract description 23
- 235000012054 meals Nutrition 0.000 claims abstract description 23
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims abstract description 23
- 235000013923 monosodium glutamate Nutrition 0.000 claims abstract description 23
- 239000004223 monosodium glutamate Substances 0.000 claims abstract description 23
- 150000003839 salts 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
- 238000003756 stirring Methods 0.000 claims description 27
- 238000001914 filtration Methods 0.000 claims description 17
- 239000000463 material Substances 0.000 claims description 12
- 238000005303 weighing Methods 0.000 claims description 10
- 239000002994 raw material Substances 0.000 claims description 9
- 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
- 239000000203 mixture Substances 0.000 abstract description 2
- 235000015097 nutrients Nutrition 0.000 abstract 1
- 235000013305 food Nutrition 0.000 description 7
- 238000000151 deposition Methods 0.000 description 4
- 229920002472 Starch Polymers 0.000 description 2
- 239000003795 chemical substances by application Substances 0.000 description 2
- 230000007812 deficiency Effects 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 239000000843 powder Substances 0.000 description 2
- 239000008107 starch Substances 0.000 description 2
- 235000019698 starch Nutrition 0.000 description 2
- 206010010774 Constipation Diseases 0.000 description 1
- 241001428166 Eucheuma Species 0.000 description 1
- 241000206672 Gelidium Species 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
- 230000036772 blood pressure Effects 0.000 description 1
- 235000008429 bread Nutrition 0.000 description 1
- 201000011510 cancer Diseases 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
- 239000000835 fiber 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
- 150000004676 glycans Chemical class 0.000 description 1
- 230000002218 hypoglycaemic effect Effects 0.000 description 1
- 235000015110 jellies Nutrition 0.000 description 1
- 239000008274 jelly Substances 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 238000004321 preservation Methods 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
- 239000000375 suspending agent Substances 0.000 description 1
- 230000008719 thickening Effects 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
Landscapes
- Cereal-Derived Products (AREA)
- Confectionery (AREA)
Abstract
The present invention relates to a kind of face slurry and making method thereof, it weighs respectively by weight percentage: whole meal flour 15��20%, W-Gum 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%; Successively the water weighed, lactose, agar, monosodium glutamate, salt, sucrose fatty ester, W-Gum, whole meal flour are thrown in and stirred evenly into stirrer again, obtain face slurry; Filter, deposit in the storeroom being no more than 10 DEG C. This making method operation is reasonable, strong operability, make efficiency height; The face slurry composition adopting the method to make is reasonable, sticky thick suitably easily hanging, nutrient health after slaking, crispy in taste, appearance looks elegant.
Description
Technical field
The present invention relates to batter, especially a kind of face slurry and making method thereof.
Background technology
Face is starched also known as paste, mixes by other additives such as whole meal flour, starch, monosodium glutamate, salt. Face slurry is various in food processing field purposes, compares common a kind of purposes and is hung in food appearance in fried, broil food process, and then sticks bread powder on this face is starched. At present, factory, when batch is produced, is making face is starched raw material throw in into stirrer mostly simultaneously, or because stirrer power problem, simple point is dropped into for several times, there is the deficiency not easily stirring even each component. Not easily stirring uniform problem to solve, manufacturer generally adopts slightly rare technique means that face slurry makes, but in subsequent applications, face was starched and rare can not be better rolled in food surfaces, and did not reach desired result.
How to manufacture the face slurry of a kind of sticky thick suitable and easy hanging, become a new research topic.
Summary of the invention
Existing not easily stir evenly and the deficiency that powder effect is wrapped up in thin impact is starched in face to overcome in prior art face slurry raw material, the present invention provides a kind of face slurry and making method thereof, and this making method operation is reasonable, strong operability, make efficiency height; The face slurry composition adopting the method to make is reasonable, and sticky thick suitably easily hanging, after slaking, edible nourishing is healthy, safety and sanitation, stay in grade, long quality-guarantee period.
The technical solution adopted for the present invention to solve the technical problems is: a kind of face slurry, and it stirs by whole meal flour, W-Gum, monosodium glutamate, salt and water evenly to make, it is characterised in that: this face slurry also includes sucrose fatty ester, lactose and agar; Wherein, the weight percent of described each component is respectively: whole meal flour 15��20%, W-Gum 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 weight percent of described each component is respectively: whole meal flour 17%, W-Gum 9%, monosodium glutamate 0.8%, salt 2.5%, sucrose fatty ester 0.5%, lactose 0.7%, agar 0.5% and water 69%.
The making method of a kind of slurry, it is characterised in that: through following process steps:
1, weighing weighs by weight percentage respectively: whole meal flour 15��20%, W-Gum 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, throw material stirring to be thrown in stirrer by the water weighed, then the lactose weighed, agar, monosodium glutamate, salt, sucrose fatty ester, W-Gum, whole meal flour are thrown in successively into stirrer stirring evenly, obtain face slurry; Wherein, throw in material process, throw in a upper component and stir after evenly, next component can be dropped into;
3, filtering the face slurry filtration that will obtain, drop is except the raw material not stirred out;
4, deposit and the storeroom in temperature is no more than 10 DEG C is starched in the face after filtering deposit.
During the face of the present invention is starched, its sucrose fatty ester added can improve face slurry fried after crisp brittleness, improve starch paste viscosity and structure, can effectively prevent face slurry refrigeration time variation simultaneously. The lactose sugariness added is the 1/5 of sucrose, micro-sweet, and it is applied in the slurry of face, and one is as sweeting agent, it is possible to improve color, the local flavor of face slurry; Two is as vehicle, and the solvability between each component is starched in improvement face. The agar added is by Eucheuma muricatum (Gmel.) Web�� Van Bos��, gelidium or river hedge after being heated to dissolve, in addition cooled and solidified and the marine alga elite that becomes, is by the polysaccharide body extracted in marine alga, it it is the one in vegetable jelly, there is solidifiability, stability, can be used as thickening material, peptizer, suspension agent, emulsifying agent, preservation agent and stablizer, application food can obviously change the quality of food, it is to increase the class of food; In addition, agar contains abundant food fibre, protein, and heat is low, has toxin-expelling and face nourishing, purging intense heat, ease constipation, falls blood pressure, hypoglycemic and protective effect on cancer risk. In the making method of the present invention, each raw material is invested in stirrer successively, wherein, water adds agar that lactose makes the later stage drop into first more soluble, and the non-caked stirrer inwall that remains in; To drop into sucrose fatty ester after evenly again be cause stirring uneven to prevent sucrose fatty ester from tackling too much monosodium glutamate and salt stirring to drop into monosodium glutamate and salt subsequently; Dropping into W-Gum again is because W-Gum viscosity is lower than whole meal flour, more easily stirs evenly; And finally throw in whole meal flour stirring surface slurry and become sticky thick, can go out stirrer filters, and avoids face slurry and is bonded at stirrer inwall in a large number. The every operation of the present invention influences each other, and face slurry is mixed, and sticky thick and easy hanging, after slaking, edible nourishing is healthy, crispy in taste, appearance looks elegant. Maximum degree make use of stirrer simultaneously so that it is be in superpower expense electricity condition under shortest time, reduce production cost.
Specific embodiment
Below in conjunction with specific embodiment, the present invention will be further described.
Embodiment 1
Slurry a making method, through following process steps:
1, weighing weighs: whole meal flour 17kg, W-Gum 9kg, monosodium glutamate 0.8kg, salt 2.5kg, sucrose fatty ester 0.5kg, lactose 0.7kg, agar 0.5kg and water 69kg;
2, throw material stirring first to be thrown in stirrer by the water of weighing, then the lactose weighed, agar, monosodium glutamate, salt, sucrose fatty ester, W-Gum, whole meal flour are thrown in successively into stirrer stirring evenly, obtain face slurry;Wherein, throw in material process, throw in a upper component and stir after evenly, next component can be dropped into;
3, filtering the face slurry employing 50 eye mesh screens filtration that will obtain, drop is except the raw material not stirred out;
4, the face after by filtration of depositing is starched and is deposited in the storeroom of temperature 5 DEG C.
Embodiment 2
Slurry a making method, through following process steps:
1, weighing weighs: whole meal flour 15kg, W-Gum 10kg, monosodium glutamate 1kg, salt 2kg, sucrose fatty ester 0.3kg, lactose 1kg, agar 0.7kg and water 70kg;
2, throw material stirring first to be thrown in stirrer by the water of weighing, then the lactose weighed, agar, monosodium glutamate, salt, sucrose fatty ester, W-Gum, whole meal flour are thrown in successively into stirrer stirring evenly, obtain face slurry; Wherein, throw in material process, throw in a upper component and stir after evenly, next component can be dropped into;
3, filtering the face slurry employing 80 eye mesh screens filtration that will obtain, drop is except the raw material not stirred out;
4, the face after by filtration of depositing is starched and is deposited in the storeroom of temperature 3 DEG C.
Embodiment 3
Slurry a making method, through following process steps:
1, weighing weighs: whole meal flour 20kg, W-Gum 9.2kg, monosodium glutamate 0.5kg, salt 3kg, sucrose fatty ester 1kg, lactose 0.5kg, agar 0.8kg and water 65kg;
2, throw material stirring first to be thrown in stirrer by the water of weighing, then the lactose weighed, agar, monosodium glutamate, salt, sucrose fatty ester, W-Gum, whole meal flour are thrown in successively into stirrer stirring evenly, obtain face slurry; Wherein, throw in material process, throw in a upper component and stir after evenly, next component can be dropped into;
3, filtering the face slurry employing 100 eye mesh screens filtration that will obtain, drop is except the raw material not stirred out;
4, the face after by filtration of depositing is starched and is deposited in the storeroom of temperature 10 DEG C.
Embodiment 4
Slurry a making method, through following process steps:
1, weighing weighs: whole meal flour 20kg, W-Gum 5kg, monosodium glutamate 0.6kg, salt 3kg, sucrose fatty ester 0.8kg, lactose 0.8kg, agar 0.3kg and water 69.5kg;
2, throw material stirring first to be thrown in stirrer by the water of weighing, then the lactose weighed, agar, monosodium glutamate, salt, sucrose fatty ester, W-Gum, whole meal flour are thrown in successively into stirrer stirring evenly, obtain face slurry; Wherein, throw in material process, throw in a upper component and stir after evenly, next component can be dropped into;
3, filtering the face slurry employing 60 eye mesh screens filtration that will obtain, drop is except the raw material not stirred out;
4, the face after by filtration of depositing is starched and is deposited in the storeroom of temperature 5 DEG C.
Claims (3)
1. a face slurry, it stirs by whole meal flour, W-Gum, monosodium glutamate, salt and water evenly to make, it is characterised in that: this face slurry also includes sucrose fatty ester, lactose and agar; Wherein, the weight percent of described each component is respectively: whole meal flour 15��20%, W-Gum 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 face according to claim 1 slurry, it is characterised in that: the weight percent of described each component is respectively: whole meal flour 17%, W-Gum 9%, monosodium glutamate 0.8%, salt 2.5%, sucrose fatty ester 0.5%, lactose 0.7%, agar 0.5% and water 69%.
3. the making method of a kind of slurry according to claim 1, it is characterised in that: through following process steps:
(1), weighing weighs by weight percentage respectively: whole meal flour 15��20%, W-Gum 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), throw to expect to stir and the water weighed is thrown in stirrer, then the lactose weighed, agar, monosodium glutamate, salt, sucrose fatty ester, W-Gum, whole meal flour are thrown in successively into stirrer stirring evenly, obtain face slurry; Wherein, throw in material process, throw in a upper component and stir after evenly, next component can be dropped into;
(3), filtering and filtered by the face slurry obtained, drop is except the raw material not stirred out;
(4), deposit and the storeroom in temperature is no more than 10 DEG C is starched in the face after filtering deposit.
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 CN103719185A (en) | 2014-04-16 |
| CN103719185B true CN103719185B (en) | 2016-06-08 |
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| 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 |
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| Country | Link |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CA3120382A1 (en) * | 2018-11-21 | 2020-05-28 | Greentech Global Pte. Ltd. | 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 |
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| Publication number | Publication date |
|---|---|
| CN103719185A (en) | 2014-04-16 |
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