| Deep-fried powdered food is a convenient food that is popular among consumers.It has a golden color and unique edible flavor,but it has the disadvantage of high oil content.Excessive intake of oil can affect human health.China is rich in rice bran resources,and white bran is rich in nutrients and bioactive components,which plays an important intervention role in reducing blood lipid abnormalities,reducing inflammatory reactions,and regulating intestinal flora to prevent and control obesity.The main components of the wrapping powder used in frying are wheat flour and starch.Natural starch has defects such as low solubility,poor thermal stability,and easy retrogradation.Aiming at the problem of high oil content in deep-fried powdered food,this paper systematically studied the addition of different amounts of white bran alone and the combination of white bran with oxidized hydroxypropyl starch(OHS),cassava modified starch(CS)The effects of four modified starches,pre gelatinized starch(PGS)and granular starch(GS),on the properties of mixed flour and the quality of deep-fried powdered food.The main research contents,methods,and results of this paper are as follows:(1)Adding white bran to the mixed coating powder formula to make deep-fried powdered chicken nuggets,the freeze-thaw stability and coating rate of the mixed coating powder increased with the increase of the amount of white bran added;The fat content of deep-fried powdered chicken nuggets gradually decreased with the increase of the amount of white bran added,reaching a minimum of 16.96% when the amount was 1.2%,which was 3.17% lower than the 20.13% in the control group;The adhesion of the coated powder first increased and then decreased,and was greater than that of the control group,reaching a maximum of 40.53% when the addition amount was 0.8%.However,when a higher proportion of white bran(1.0% and 1.2%)is added to the mixed flour coating formula,the color,taste,and odor of deep-fried powdered chicken nuggets will be significantly negatively affected.When the amount of white bran added is 0.8%,it can not only have relatively good oil reducing performance,but also have a good comprehensive sensory evaluation score.(2)After replacing corn starch in the flour wrapping formula with modified starch and blending 0.8% white bran,the deep-fried powdered chicken nuggets were prepared.In terms of freeze-thaw stability,only the GS group had a water release rate of 11.56% higher than the control group’s 10.44%,with poor freeze-thaw stability,and the other three groups were better than the control group;In terms of the paste rate of deep-fried powdered chicken nuggets,the paste rate in the four experimental groups was higher than 32.21% in the control group,and the highest paste rate in the PGS group was 36.87%;In terms of adhesion of deep-fried powdered chicken nuggets,the adhesion of PGS group was 33.19%lower than that of control group(40.53%),and the other three groups were better than that of control group,with the highest adhesion being 80.67% of GS group.When corn starch was replaced with OHS,CS,and GS in the mixed flour coating formula,deep-fried powdered chicken nuggets with low fat and more water filling could be obtained.The GS group performed best,with the highest moisture content of 65.71% and the lowest oil content of 14.49%.However,when replaced with PGS,the water content decreased and the oil content increased compared to the control group;In terms of color,the color of OHS,CS,and PGS groups decreased compared to the control group,while the color of PGS group was the worst.Deep-fried powdered chicken nuggets obtained in GS group showed the best overall golden color compared to the other four groups;In terms of electronic nose detection,the GS and CS groups performed better than the control group,while the OHS group had no significant difference from the control group,while the PGS group was inferior to the other four groups;In terms of texture,OHS and CS groups performed better in the indicators of shell texture characteristics,while the advantage of filling was not significant compared to the control group.PGS group performed poorly in all indicators,while GS group outperformed other groups in all indicators;In terms of overall sensory evaluation,the PGS group performed the worst at 37.1,while the GS group performed the best at 45.(3)After replacing corn starch in the flour wrapping formula with four modified starches and mixing them with 0.8% added white bran to make deep-fried powdered sea shrimp kernels,the performance of the five groups was ranked as PGS>OHS>CS>GS>control group in terms of the paste rate before frying;In terms of the adhesion of fried shells and sea shrimp fillings after frying,the adhesion of GS,OHS,and CS groups was greater than 84.16% of the control group,and the maximum adhesion of GS group was 93.75%,while the adhesion of PGS group was 79.64%,which was lower than the control group;According to the experimental results of water and oil content of deep-fried powdered sea shrimp kernels,when corn starch in the mixed shelled formula was replaced with OHS,CS,and GS,the deep-fried powdered sea shrimp kernels with low fat and more water filling could be obtained.The OHS group performed best,with the oil content of 6.49%,which was 0.63% lower than the 7.12% of the control group.However,when replaced with PGS,the water content of deep-fried powdered sea shrimp kernels decreased and the oil content increased;In terms of color,the OHS and GS groups were better than the control group,and the GS group showed the best color.The overall color difference between the CS group and the control group was not significant,while the overall color of the PGS group deep-fried powdered sea shrimp kernels wrapped in flour was worse than the other four groups;In terms of odor,after replacing corn starch with four modified starches,the overall aroma of deep-fried powdered sea shrimp kernels coated with flour slightly decreased but not significantly,while there was no significant difference in cooking odor;In terms of texture properties,OHS,CS,and GS groups were superior to the control group,while PGS group was inferior to the control group;In terms of overall sensory evaluation,after replacing the corn starch in the control group with four groups of modified starch,the overall score of the PGS group was 39.1 lower than that of the control group,which was 42.It was not suitable for the preparation of deep-fried powdered sea shrimp kernels after mixing with white rice bran.The other three groups had an improvement in sensory evaluation compared to the control group,with the best performance of the GS group being 43.4. |
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