CN114794367B - Preparation method of special wrapping slurry for frying based on modification of superheated steam and complex enzyme - Google Patents
Preparation method of special wrapping slurry for frying based on modification of superheated steam and complex enzyme Download PDFInfo
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- 239000011786 L-ascorbyl-6-palmitate Substances 0.000 claims abstract description 13
- QAQJMLQRFWZOBN-LAUBAEHRSA-N L-ascorbyl-6-palmitate Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](O)[C@H]1OC(=O)C(O)=C1O QAQJMLQRFWZOBN-LAUBAEHRSA-N 0.000 claims abstract description 13
- 235000010385 ascorbyl palmitate Nutrition 0.000 claims abstract description 13
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- 239000011248 coating agent Substances 0.000 claims description 24
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- 239000004367 Lipase Substances 0.000 claims description 18
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- 235000019421 lipase Nutrition 0.000 claims description 18
- 238000000034 method Methods 0.000 claims description 15
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- 239000004366 Glucose oxidase Substances 0.000 claims description 14
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- 235000019420 glucose oxidase Nutrition 0.000 claims description 14
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- 239000008367 deionised water Substances 0.000 claims description 5
- 229910021641 deionized water Inorganic materials 0.000 claims description 5
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- 239000007974 sodium acetate buffer Substances 0.000 claims description 5
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- 239000000126 substance Substances 0.000 description 12
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 10
- HRPVXLWXLXDGHG-UHFFFAOYSA-N Acrylamide Chemical compound NC(=O)C=C HRPVXLWXLXDGHG-UHFFFAOYSA-N 0.000 description 8
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- 235000019482 Palm oil Nutrition 0.000 description 7
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- 238000011156 evaluation Methods 0.000 description 6
- 239000008199 coating composition Substances 0.000 description 5
- 239000011159 matrix material Substances 0.000 description 5
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 4
- 229930003268 Vitamin C Natural products 0.000 description 4
- 239000002131 composite material Substances 0.000 description 4
- 239000004519 grease Substances 0.000 description 4
- 238000004513 sizing Methods 0.000 description 4
- 239000011718 vitamin C Substances 0.000 description 4
- 235000019154 vitamin C Nutrition 0.000 description 4
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 description 3
- 238000010521 absorption reaction Methods 0.000 description 3
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- 241000287828 Gallus gallus Species 0.000 description 2
- 239000003963 antioxidant agent Substances 0.000 description 2
- 235000006708 antioxidants Nutrition 0.000 description 2
- 235000013330 chicken meat Nutrition 0.000 description 2
- 235000014113 dietary fatty acids Nutrition 0.000 description 2
- 229930195729 fatty acid Natural products 0.000 description 2
- 239000000194 fatty acid Substances 0.000 description 2
- 150000004665 fatty acids Chemical class 0.000 description 2
- 231100000206 health hazard Toxicity 0.000 description 2
- 150000002632 lipids Chemical class 0.000 description 2
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- 235000016709 nutrition Nutrition 0.000 description 2
- NBIIXXVUZAFLBC-UHFFFAOYSA-K phosphate Chemical compound [O-]P([O-])([O-])=O NBIIXXVUZAFLBC-UHFFFAOYSA-K 0.000 description 2
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- 241000209140 Triticum Species 0.000 description 1
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- 230000003064 anti-oxidating effect Effects 0.000 description 1
- 235000010323 ascorbic acid Nutrition 0.000 description 1
- 239000011668 ascorbic acid Substances 0.000 description 1
- 229960005070 ascorbic acid Drugs 0.000 description 1
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 1
- OGBUMNBNEWYMNJ-UHFFFAOYSA-N batilol Chemical class CCCCCCCCCCCCCCCCCCOCC(O)CO OGBUMNBNEWYMNJ-UHFFFAOYSA-N 0.000 description 1
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- 230000018984 mastication Effects 0.000 description 1
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- 150000004670 unsaturated fatty acids Chemical class 0.000 description 1
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/104—Fermentation of farinaceous cereal or cereal material; Addition of enzymes or microorganisms
- A23L7/107—Addition or treatment with enzymes not combined with fermentation with microorganisms
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/015—Inorganic compounds
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/03—Organic compounds
- A23L29/035—Organic compounds containing oxygen as heteroatom
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/03—Organic compounds
- A23L29/045—Organic compounds containing nitrogen as heteroatom
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
- A23P20/10—Coating with edible coatings, e.g. with oils or fats
- A23P20/15—Apparatus or processes for coating with liquid or semi-liquid products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Microbiology (AREA)
- Biotechnology (AREA)
- Molecular Biology (AREA)
- Inorganic Chemistry (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Grain Derivatives (AREA)
- General Preparation And Processing Of Foods (AREA)
Abstract
The application discloses a preparation method of a multi-component special wrapping slurry for frying based on modification of superheated steam and compound enzyme. The application uses the grain powder by modifying technology, and adds the ascorbyl palmitate with strong oil solubility and stability into the pulp wrapping component, so that the color and taste of the obtained fried food are improved, the high-temperature oxidation is effectively inhibited, the content of health hazardous substances in the food is reduced by 50%, the paste wrapping rate reaches 48.39%, and the fried food has wide application prospect.
Description
Technical Field
The application relates to a preparation method and a use method of special wrapping slurry for frying based on superheated steam and complex enzyme modification technology, and belongs to the technical field of foods.
Background
The fried food is popular with people because of special flavor and taste, and most of the fried food is fried by coating slurry. At present, the paste-wrapped fried food is easy to cause the phenomenon that the substrate material is not tightly adhered with the paste wrapped, and is easy to fall off, the oil absorption rate of the product is too high, the taste is poor, and the like. As a general pulp-wrapping raw material in the current market, the wheat flour has high fat content, especially the content of unsaturated fatty acid is more than 80 percent, and the seed cortex contains lipase with higher activity, so that once the lipase is broken, the lipase can cause the rapid hydrolysis and rancidity of the lipid, which is unfavorable for the subsequent frying production and processing. Therefore, a series of pretreatment is carried out on the flour, which is necessary to the processing quality of the fried products and to prolong the shelf life. The superheated steam is used as a novel heat treatment method, namely, saturated steam is reheated under constant pressure, and heat energy is quickly transferred into food, so that the effect of quick enzyme deactivation and sterilization is achieved, the heat transfer efficiency is high, the treatment time is short, and nutritional ingredients with poor heat stability in the food can be better reserved; the compound enzyme treatment can improve the processing quality of the flour by changing the characteristics of fatty acid and starch, changing the viscosity of the flour and increasing the gelatinization rate; in another aspect, most of the commercial pulp products have been inhibited from the production of harmful substances during frying by the addition of synthetic antioxidants, and lack of means by the addition of green natural antioxidants. The ascorbyl palmitate has high-efficiency oxygen scavenging and nutrition strengthening functions, has all physiological activities of vitamin C, overcomes three defects of heat resistance, light resistance and moisture resistance of vitamin C, has higher stability than vitamin C, and can provide 212g of vitamin C per 500 g.
Therefore, a method for efficiently preprocessing the main raw materials of the coating slurry through a modification combined technology and matching with the subsequent optimization of the composition of the green antioxidation coating slurry to reduce the oxidation of grease and the formation of health hazard in the frying process is lacking at present, and the method is used for improving the quality of fried products and guaranteeing the safety of fried foods.
Disclosure of Invention
Aiming at the problems that the paste coating rate is low and the paste coating is easy to fall off due to low paste coating viscosity or high paste coating rate, the content of harmful substances in the product is high due to high oil absorption rate and the like in the conventional paste coating type fried food, the first aim of the application is to provide a preparation method of the special paste coating for multi-component frying based on the superheated steam and composite enzyme modification combined technology, which is to carry out the superheated steam treatment on cereal powder, then combine lipase and glucose oxidase for catalytic treatment, and carry out starch compounding on the freeze-dried modified cereal powder product after enzyme treatment to obtain the special paste coating.
The application provides a preparation method of special wrapping slurry for frying, which comprises the following specific steps:
step 1) adjusting the moisture of the cereal flour to 20%, weighing 500g of the cereal flour, processing in a feeding system of a superheated steam device, then placing the cereal flour in a baking oven at 30 ℃, and baking until the original moisture content is about 11%;
step 2) 50g of the product from step 1) was stirred with 200mL of sodium acetate buffer in a boiling water bath for 30min. Taking out, cooling to 50deg.C, and adding 0-4mg/50g lipase;
step 3) heating the sample liquid to 55 ℃, regulating the pH value to 5.0 by using an acetic acid buffer solution, adding 0-2mg/50g glucose oxidase, and then placing in a water bath at 55 ℃ for oscillating for 10 hours;
step 4) ethanol precipitation is used for processing room temperature sample liquid, and the modified cereal flour product modified by the complex enzyme is obtained through precipitation, freeze drying;
step 5) taking 50g of the cereal flour product prepared in the step 4), and uniformly mixing with 40g of tapioca starch, 0-4mg of ascorbyl palmitate, 6g of soy protein, 3g of salt, 0.5g of composite phosphate and 210g of deionized water to prepare the wrapping slurry.
In one embodiment of the application, the superheated steam treatment process comprises the following steps: steam flow rate of 22.0m 3 And/h, the treatment temperature is 160, 170 and 190 ℃, and the treatment is respectively carried out for 3, 5 and 10 seconds at each corresponding temperature.
In one embodiment of the present application, the concentration of the sodium acetate buffer solution is controlled to be 0.02mol/L for better effect.
In one embodiment of the present application, the ethanol precipitation treatment conditions were centrifugation at 3,000 r/min for 10min.
In one embodiment of the application, the lipase is added in an amount of 0-4mg/50g, preferably 2mg/50g.
In one embodiment of the present application, the glucose oxidase is added in an amount of 0 to 2mg/50g, preferably 1.5mg/50g.
In one embodiment of the application, the pulp-coating component ascorbyl palmitate is added in an amount of 0-4mg/50g, preferably 3mg/50g.
The second purpose of the application is to provide the special wrapping slurry for frying, which is prepared by the method.
The beneficial effects are that:
the special wrapping pulp for multi-component frying based on the superheated steam modification combined technology can effectively improve the wrapping rate, and the wrapping rate of the wrapping pulp can reach 48.39%, so that the sensory quality of the product is more stable.
The wrapping slurry special for multi-component frying based on the superheated steam modification combined technology provided by the application can effectively reduce the content of health hazardous substances in the frying process, prolong the service time of frying oil, reduce the content of hazardous substances by 50%, and prolong the service time of frying oil by 52.6%.
Detailed Description
The present application is further illustrated below with reference to specific examples, which are to be construed as merely illustrative of the application and not limiting of its scope, as various equivalent modifications to the application will fall within the scope of the application as defined in the appended claims after reading the application.
Regarding sensory evaluation: the obtained fried food was evaluated for flavor, color, shape, texture and taste, and the evaluation criteria are shown in Table 1.
TABLE 1 sensory evaluation criteria for fried foods
Determination of relative and absolute acrylamide content: refer to GB5009.204-2014.
Determination of the relative and absolute acid value contents: refer to GB 5009.229-2016.
Method for determining masticatory degree, elasticity and hardness: the elasticity, hardness and mastication degree are tested by a texture tester TA-plus, the speed before and after the test is 1mm/s, the speed in the test is 0.5mm/s, the compression distance is 2mm, the triggering force is 5g, and the residence time is 5s.
The method for measuring the moisture content comprises the following steps: the moisture content of the product was determined by a rapid moisture meter.
The method for measuring the content of the grease comprises the following steps: the product after moisture measurement is used for measuring the grease content by an automatic Soxhlet extractor.
Wherein: m1 is the total mass of chicken nuggets after sizing, g; m2 is the mass of the internal matrix chicken nuggets, g.
Ascorbyl palmitate: purchased from shops Zhengzhou food additive.
Example 1
The first composite slurry coating formula is that 50g of flour product prepared by the superheated steam in the step 1) and 200mL of sodium acetate buffer solution are stirred in boiling water bath for 30min, taken out and cooled to 50 ℃, and 0-4mg/50g of lipase is added; heating to 55deg.C, adjusting pH to 5.0 with acetic acid buffer solution, adding 0-2mg/50g glucose oxidase, and standing in 55deg.C water bath for 10 hr. Mixing 40g of tapioca starch, 3mg of ascorbyl palmitate, 6g of soy protein, 3g of salt, 0.5g of compound phosphate and 210g of deionized water, placing chicken nuggets into the wrapping slurry, soaking and sizing, and removing redundant slurry. The prepared paste-wrapped chicken nuggets are fried to golden yellow in palm oil at 180 ℃. The prepared fried chicken has a paste coating rate of 48.39%, an external paste coating layer moisture content of 23.67% and an oil content of 19.84%; the moisture content of the internal matrix was 64.68% and the oil content was 6.39%. The fried chicken nuggets had a hardness of 149.34g, an elasticity of 83.70%, and a chewiness of 123.28g. Sensory scores are shown in table 2. The content of acrylamide and acid value of the prepared fried chicken is shown in Table 3.
Table 2 formulation a sensory evaluation score table
| Flavor of | Color | Shape and shape | Tissue state | Mouthfeel of the product | Total score | |
| Example 1 | 3.9 | 4.5 | 4.0 | 8.4 | 7.7 | 28.5 |
TABLE 3 formulation-hazardous substance content Meter
Example 2
And (2) placing 50g of flour product which is not subjected to heat steam treatment in a baking oven at 30 ℃ to obtain the final product with the water content of about 11%, and coating the chicken blocks with the coating paste according to the following conditions in reference to the preparation method of the embodiment 1. The prepared paste-wrapped chicken nuggets are fried to golden yellow in palm oil at 180 ℃. The prepared fried chicken has a paste coating rate of 36.92%, an external paste coating layer moisture content of 25.68% and an oil content of 22.43%; the moisture content of the internal matrix was 62.7% and the oil content was 5.98%. The fried chicken nuggets had a hardness of 153.6g, an elasticity of 78.02% and a chewiness of 120.45g. Sensory scores are shown in Table 4, and the levels of acrylamide and acid value measured for the prepared fried chicken are shown in Table 5.
TABLE 4 Effect of Compound coating formulation two on the sensory scores of fried chicken nuggets
| Flavor of | Color | Shape and shape | Tissue morphology | Mouthfeel of the product | Total score |
| 3.4 | 3.0 | 3.2 | 6.0 | 6.3 | 21.9 |
TABLE 5 Effect of Compound coating formulation two on the content of harmful substances in fried chicken nuggets
From table 5, it is clear that the flour not subjected to the heat steam treatment has a low coating rate as the main coating component and a higher content of harmful substances than the flour product subjected to the heat steam treatment. The reason for this may be that the flour is more fluffy and fragile after being subjected to the heat steam treatment, and the proteins and the starch are mutually aggregated, so that the starch is gelatinized to cause adhesion and expansion, the particle size is reduced, and the gelatinization rate is increased.
Example 3
And (3) respectively weighing lipase 0, 1mg, 2mg, 3mg and 4mg, mixing with 50g of flour product treated by superheated steam, preparing flour product paste according to the following conditions in reference to example 1, and coating chicken blocks with paste, wherein the paste coating rate is shown in the table. The prepared paste-wrapped chicken nuggets are fried to golden yellow in palm oil at 180 ℃.
The parameters of the fried chicken are shown in Table 6, the sensory scores are shown in Table 7, and the content of acrylamide and acid value detected by the prepared fried chicken is shown in Table 8.
TABLE 6 influence of Lipase amount on parameters of fried chicken nuggets
TABLE 7 Effect of Lipase amount on the sensory score of fried chicken nuggets
| Lipase dose (mg/50 g) | Flavor of | Color | Shape and shape | Tissue morphology | Mouthfeel of the product | Total score |
| 0 | 3.5 | 4.0 | 4.0 | 7.6 | 7.4 | 26.5 |
| 1 | 3.8 | 4.2 | 4.0 | 8.1 | 7.7 | 27.8 |
| 2 | 3.9 | 4.5 | 4.0 | 8.4 | 7.7 | 28.5 |
| 3 | 3.0 | 3.9 | 4.1 | 8.0 | 7.0 | 26.0 |
| 4 | 3.1 | 3.9 | 3.9 | 7.7 | 7.0 | 25.6 |
TABLE 8 Effect of Lipase amount on the content of harmful substances in fried chicken nuggets
From tables 6-8, it is clear that the addition of lipase results in an increased batter rate, probably because lipase hydrolyses the fat in the flour to diglycerides, monoglycerides, glycerol and fatty acids, which are extremely important emulsifiers in the flour, and form complexes with lipids and proteins in the dough, thus significantly improving the batter properties by increasing the water absorption etc. and giving the fried products better organoleptic properties. However, as the amount of lipase used is further increased, the quality of the product is reduced due to the increase of harmful substances generated by the product, so that 2mg/50g of lipase is selected.
Example 4
And a fourth compound paste coating formula is prepared by respectively weighing 0, 0.5mg, 1mg, 1.5mg and 2mg of glucose oxidase and mixing with 50g of flour product treated by superheated steam, and preparing paste coating for the flour product according to the following conditions in reference to the example 1, wherein the paste coating rate of chicken nuggets is shown in the table. The prepared paste-wrapped chicken nuggets are fried to golden yellow in palm oil at 180 ℃. The parameters of the fried chicken are shown in Table 9, the sensory scores are shown in Table 10, and the content of acrylamide and acid value detected by the prepared fried chicken is shown in Table 11.
TABLE 9 influence of glucose oxidase dosage on fried chicken parameters
TABLE 10 Effect of glucose oxidase levels on the sensory scores of fried chickens
| Glucose oxidase dosage (mg/50 g) | Flavor of | Color | Shape and shape | Tissue morphology | Mouthfeel of the product | Total score |
| 0 | 3.7 | 3.9 | 3.4 | 7.3 | 6.9 | 25.2 |
| 0.5 | 3.7 | 4.0 | 3.6 | 7.9 | 7.0 | 26.2 |
| 1 | 3.9 | 4.4 | 3.7 | 8.0 | 7.5 | 28.2 |
| 1.5 | 3.9 | 4.5 | 4.0 | 8.4 | 7.7 | 28.5 |
| 2 | 4.0 | 4.0 | 3.6 | 7.5 | 7.7 | 26.8 |
TABLE 11 Effect of glucose oxidase amount on the content score of harmful substances in fried chickens
The glucose oxidase enhances the strength of the paste-forming network, thereby blocking migration of a portion of the harmful substances in the frying oil into the fried chicken nuggets during frying, while improving the texture of the fried food. However, too large an amount of glucose oxidase can reduce the paste viscosity, and the paste falls off. As is clear from tables 9 to 11, 1.5mg/50g of glucose oxidase gave the best effect on improving the quality of chicken nuggets.
Example 5
Ascorbyl palmitate oxidation resistance can reduce the health hazard content, so we need to explore the effect of the content of ascorbic acid as a dressing component on the amount of harmful substances produced.
And a fifth compound paste coating formula is prepared by respectively weighing 0 mg, 1mg, 2mg, 3mg and 4mg of ascorbyl palmitate and 50g of flour product treated by superheated steam, coating the paste on chicken nuggets under the following conditions according to the preparation method of the flour product paste coating example 1, and coating the paste on the chicken nuggets. The prepared paste-wrapped chicken nuggets are fried to golden yellow in palm oil at 180 ℃.
The parameters of the fried chicken nuggets are shown in Table 12, the sensory scores are shown in Table 13, and the contents of acrylamide and acid value of the prepared fried chicken nuggets are shown in Table 14.
TABLE 12 effect of ascorbyl palmitate on parameters of fried chicken nuggets
TABLE 13 Effect of ascorbyl palmitate levels on the sensory scores of fried chicken nuggets
TABLE 14 Effect of ascorbyl palmitate on fried chicken nuggets harmful substances
Comparative example 1
And (3) placing the flour product which is not subjected to heat steam treatment in a baking oven at 30 ℃, baking until the original water content is about 11%, mixing with 40g of tapioca starch, 6g of soy protein, 3g of salt and 210g of deionized water, placing the chicken nuggets in a wrapping slurry, soaking and sizing, and removing redundant slurry. The prepared paste-wrapped chicken nuggets are fried to golden yellow in palm oil at 180 ℃. The prepared fried chicken has a paste coating rate of 29.42%, a moisture content of 18.02% and an oil content of 24.97%; the moisture content of the internal matrix was 58.01% and the oil content was 10.08%. The fried chicken nuggets had a hardness of 159.77g, an elasticity of 77.25%, and a chewiness of 126.35g. Sensory scores are shown in table 15. The prepared fried chicken blocks are tested for acrylamide and acid value content in table 16.
Table 15 comparative example 1 sensory evaluation of fried chicken nuggets
| Flavor of | Color | Shape and shape | Tissue morphology | Mouthfeel of the product | Total score | |
| Comparative example 1 | 3.4 | 3.5 | 3.8 | 7.0 | 6.3 | 24.0 |
TABLE 16 comparative example 1 content of harmful substances in fried chicken nuggets
Comparative example 2
A50 g sample of flour was steamed at a flow rate of 22.0m 3 The treatment temperature of the superheated steam system is 160, 170 and 190 ℃, and the treatment is respectively carried out for 3, 5 and 10 seconds at each corresponding temperature. And then directly mixing the prepared flour product with 40g of tapioca starch, 3mg of ascorbyl palmitate, 6g of soy protein, 3g of salt and 0.5g of composite phosphate and 210g of deionized water, placing chicken nuggets into the wrapping slurry, soaking and sizing, and removing redundant slurry. The prepared paste-wrapped chicken nuggets are fried to golden yellow in palm oil at 180 ℃. The obtainedThe paste coating rate of the fried chicken blocks is 30.67%, the moisture content of the external paste coating layer is 19.33%, and the grease content is 24.19%; the moisture content of the inner matrix was 61.31% and the oil content was 25.73%. The fried chicken nuggets had a hardness of 155.64g, an elasticity of 79.45%, and a chewiness of 130.50g. Sensory scores are shown in table 17. The prepared fried chicken has the content of acrylamide and acid value detected as shown in table 18.
Table 17 comparative example 2 sensory evaluation of fried chicken nuggets
| Flavor of | Color | Shape and shape | Tissue morphology | Mouthfeel of the product | Total score | |
| Comparative example 1 | 3.7 | 3.5 | 3.5 | 7.3 | 6.4 | 24.4 |
TABLE 18 comparative example 2 content of harmful substances in fried chicken nuggets
While the application has been described with reference to the preferred embodiments, it is not limited thereto, and various changes and modifications can be made therein by those skilled in the art without departing from the spirit and scope of the application as defined in the appended claims.
Claims (6)
1. A preparation method of special wrapping slurry for frying based on superheated steam and complex enzyme modification is characterized by comprising the following specific steps:
step 1) adjusting the moisture of flour to 20%, weighing 500 and g, and treating the flour with the moisture adjusted in a feeding system of a superheated steam device, wherein the steam flow is 22.0m 3 Treating at 160deg.C, 170deg.C and 190deg.C for 3, 5 and 10s respectively, and oven drying at 30deg.C to 11% of original water content;
step 2) taking 50g of the product prepared in the step 1) and 200mL of sodium acetate buffer solution, continuously stirring in a boiling water bath for 30min, taking out and cooling to 50 ℃, and adding 1-2 mg/50g lipase;
step 3) heating the product prepared in the step 2) to 55 ℃, regulating the pH value to 5.0 by using an acetic acid buffer solution, adding 1-1.5 mg/50g glucose oxidase, and then placing in a water bath at 55 ℃ for oscillation for 10h;
step 4) ethanol precipitation is used for processing the product obtained in the step 3), and the modified flour product modified by the complex enzyme is obtained through precipitation and freeze drying;
step 5) taking flour product 50g obtained in step 4), and uniformly mixing with tapioca starch 40g, ascorbyl palmitate 3mg, soy protein 6g, salt 3g, compound phosphate 0.5g and deionized water 210g to prepare the wrapping slurry.
2. The method of claim 1, wherein the sodium acetate buffer solution concentration is 0.02mol/L.
3. The method according to claim 2, wherein the ethanol precipitation treatment conditions are 3000 r/min for centrifugation for 10min.
4. A method according to any one of claims 1 to 3, characterized in that the lipase is added in an amount of 2mg/50 g; the glucose oxidase addition was 1.5mg/50g.
5. A dressing made by the method of any one of claims 1-4.
6. Use of a coating according to claim 5 for the preparation of a fried product.
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