Development And Application Of Wrapped Material Of New-Type Fried Food

The wrapped material of fried food is a single or multi-protective coating which is applied in the surface of fried food to reduce the the oil absrobing ration, control the losing of water content, extend the shelf life of the scorched and coating food and improve the nutrition value of product and so on. The wrapped material of fried food nowadays are fried wrap flour and bread bran. The fried wrap flour could fall off in the frying process, and large amount of sediment were generated and accelerate the invalidating of frying oil. The expanding bread bran is of bad palatability and not easy to be colored. The fermenting bread bran is expensive for complicated and time-consuming process and dear production equipment, besides fermenting one has a short shelf life, therefore it is suitable for local enterprise, which restrict the sales of bread bran product and the development of related enterprise. This study is on the effect of the kind and amount of ingredient and process on the property of New-type fried food wrapped material using starch, flour, soya bean protein and expanding agent as raw material, and is on the product storage condition and its applicable property. The main research result are as follow:(1) The study on the effect of composition of compounding ingredient on product. the medium gluten content has significant effect on product property. The high gluten content in flour restrict generation of CO2, The low gluten content can not accommodate large amount of gas, so the medium gluten content is choosed for product raw material; addition of wheat starch could make product have good crispiness, carrageenan and the seperated protein could significantly improve the textural property of product. Besides, a certain proportion of sodium bicarbonate to acid ammonium carbonate is conducive to porosity of product structure and the reduction of product hardness. Therefore, the medium gluten content, wheat starch, seperated protein, carrageenan, sodium bicarbonate, acid ammonium carbonate are chosed for product raw material.(2) The study on the effect of addition of compounding ingredient on product. The proportion of flour to starch has strong effect on product, much higher starch lead to harder palatability and incomplete surface. And much higher flour lead to bad palatability and uneven shape. The optimal proportion is 2/3. and it has medium hardness, low oleaginousness, highest sensory test result when the proportion is 1/1. so, the optimal proportion is proportion:2/3, seperated protein 3%, chemical expanding agent 1%, carrageenan 0.3%, the proportion of flour to water 4/5.(3) The study on the effect of process condition on product. The process condition including standing time, frying temperature, frying time and discharge port diameter, the optimal product process are obtained using physicochemical index and sensory evaluation as standard, the process are standing time 20min, frying temperature 150℃, frying time 50s, and discharge port diameter 0.74mm.(4) The study on the effect of storage condition on product. the effect of storage at 5℃and 15℃on product is not big, crispiness of product disappear when stored at 25℃, choose 15℃as the storage temperature considering energy-saving factor. Besides the effect of ordinary packaging, vacuum packaging and nitrogen gas on product are studied, the results are the effect of different packaging methods on textural property of product is not big, peroxide value and acid number of nitrogen gas packaging are significantly lower than ordinary packaging, vacuum packaging when the storage time is prolonged.(5) The study on the applicable property of product. New-type fried food wrapped material is of good applicable property, and the effect is similar to bread bran, better than wrapped flour, and the process is simpler than the bread bran, therefore it is of good market prospect.