Preparation Of Sweet Potato Oxidized Starch And Application In Quick-frozen Wrapping Meat Products

The naturally sweet potato starch(NSPS)has greatly limited its application range,due to its thermal instability of starch pasteiness,as well as its weak acid and alkali resistance,and poor effect of freeze-thawing.NSPS was oxidized to denaturation by using chemical reaction to control several factors,included temperature,time and p H.Then the NSPS applied in coated-powder,by using the orthogonal experimental design L9(34)combined with sensory evaluation optimized use level of NSPS,egg liquor,sugar and corn starch which contained in formula of wrapped-fried chicken.There were three important processing parameters including ratio of solid to liquid,speeding and stirring time was optimized by using the orthogonal experimental design L9(34)combined with sensory ecaluation and texture evaluation.The influence of different freezing temperatures on brittleness of fried chicken and the effect of microwave heating power and heating time on the quality of products were studied.1?Considering the characteristics of the wrapped slurry preparation need is low viscosity and high light transmittance,and light transmittance directly affect viscosity and carboxyl content,so the selection of the reaction temperature is 50 ?,reaction time is 3 h,the p H value of 10 as the best technology of sweet potato starch oxide preparation conditions.2?Through the orthogonal experiment of the basic powder formula,the optimum ratio of wrapping powder as follow: addition of SPOS was 35%,egg liquor was 7%,sugar was 2%,corn starch was 10%.The primary and secondary sequence of each factors which affected sensory evaluation as follow: corn starch > egg liquor> SPOS > sugar.3?Through the orthogonal experiment of processing parameters made by wrapping materials,the optimum proces parameters as follow: solid-liquid ratio was 7:3,stirring time was 45 s,rotation speed was 45 r/min,and the primary and secondary relation of comprehensive factors affected chicken chop of freeze-thawing and wrapping powder as follow: solid-liquid ratio> speed> stirring time.4?The influence of freezing temperature(-18?,-25?,-40?)on the qualities of product,compared with two indexs of sensory evaluation and texture.The results show that: product was quickly transferred to-30? or lower after frying,It was suitable for heating in microwave oven at frozen environment,the the brittleness of the product was also great.It was reheated in microwave oven was also great.At the same time,studying the influence of microwave power and heating on water content and brittleness,the parameters as follow: 900 w,30s;600w,60s;300w,90 s.The optimum parameter of microwave heating was 600 w,60s.