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Production method of starch-based oil-fried food with low oil content

A production method and technology of fried food, applied in the direction of fried food, baked food, food science, etc., can solve the problem of limited enzymatic digestion and degradation, increase the intake of dietary fiber, prolong the shelf life of the product, and overcome the amount of oil absorption. high effect

Inactive Publication Date: 2017-11-10
JIANGNAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The pullulan molecule contains α-1,6 glycosidic bonds and α-1,4 glycosidic bonds. Although these two glycosidic bonds can be hydrolyzed by relevant amylases in the human body, due to the α- The unique arrangement of 1,6 glycosidic bonds and α-1,4 glycosidic bonds makes the digestive enzymes in the human body have little effect on pullulan, and the enzymatic digestion and degradation of pullulan in the human body is very limited

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] A kind of preparation method of starch-based fried food with low oil content, described preparation method is:

[0024] Grind the wheat through a 100-mesh sieve, take 95 parts of wheat flour, 5 parts of pullulan polysaccharide, and 62 parts of water. For the batter, mix 10 parts of seasoning (sucrose: sorbitol = 5:1) and dough, pour the batter into an aluminum mold (7cm×5cm×1cm), and turn it upside down after molding to get the formed dough Place the raw dough on a boiling water bath and steam it with steam for 2 minutes, then place the pre-steamed dough in a fryer at 180°C and fry it with soybean oil for 5 minutes while it is still hot, take it out and drain the oil, and pack it in vacuum after cooling.

[0025] The measured oil content of the product is 0.29%, and the oil absorption of the blank (without adding pullulan) sample is 0.35%.

Embodiment 2

[0027] A kind of preparation method of starch-based fried food with low oil content, described preparation method is:

[0028] Crush the wheat through a 100-mesh sieve, take 90 parts of wheat flour, 10 parts of pullulan polysaccharide, and 58 parts of water, fully dissolve the pullulan polysaccharide in water first, then slowly add the aqueous solution of pullulan polysaccharide into the wheat flour, and stir well to form a batter , stir in 10 parts of seasoning (sucrose:sorbitol=8:1) and dough, pour the batter into an aluminum mold for molding (7cm×5cm×1cm), turn it upside down after molding and take out the molded dough; Place the raw dough on a boiling water bath and steam it with steam for 2 minutes, then place the pre-steamed dough in a fryer at 180°C and fry it with soybean oil for 5 minutes, take it out and drain the oil, and pack it in vacuum after cooling.

[0029] The measured oil content of the product is 0.26%, and the oil absorption of the blank (without adding pu...

Embodiment 3

[0031] A kind of preparation method of starch-based fried food with low oil content, described preparation method is:

[0032] Crush the wheat through a 100-mesh sieve, take 85 parts of wheat flour, 15 parts of pullulan polysaccharide, and 55 parts of water, fully dissolve the pullulan polysaccharide in water first, then slowly add the aqueous solution of pullulan polysaccharide into the wheat flour, and stir well to form a batter , stir in 10 parts of seasoning (sucrose:sorbitol=10:1) and dough, pour the batter into an aluminum mold for molding (7cm×5cm×1cm), turn it upside down after molding and take out the molded dough; Place the raw dough on a boiling water bath and steam it with steam for 2 minutes, then place the pre-steamed dough in a fryer at 180°C and fry it with soybean oil for 5 minutes, take it out and drain the oil, and pack it in vacuum after cooling.

[0033] The measured oil content of the product is 0.21%, and the oil absorption of the blank (without adding p...

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Abstract

The invention discloses a production method of starch-based oil-fried food with low oil content. The production method of the starch-based oil-fried food with low oil content comprises the following steps: (1), respectively weighing 85-95 parts of wheat flour, 5-15 parts of pullulan, 55-82 parts of water, and 10-20 parts of seasonings; (2), making dough, namely preparing raw dough; (3), steaming the raw dough over boiling water bath so as to obtain pre-steamed dough; and (4), putting the pre-steamed dough into a pan containing oil when the dough is still hot so as to carry out oil-frying, and then, draining oil, and carrying out cooling and packaging so as to obtain the final oil-fried food with low oil content. The production method disclosed by the invention is capable of producing starch-based oil-fried foods with low oil contents; moreover, the production method is capable of realizing nutrition enhancement of dietary fiber while improving edible quality of the foods and reducing oil content.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a method for reducing the oil content of fried food by adding pullulan. Background technique [0002] Frying is an important food processing method, which can quickly and mass-produce food, reduce the moisture in food raw materials to a very low level, effectively kill harmful microorganisms in food, and prolong the storage time of products. The high temperature and fat phase conditions of frying make different changes in the protein, starch, fat and other components in the food raw materials, and endow the fried food with the advantages of crispy and delicious, fragrant, appetite-enhancing, and attractive color. Therefore, fried food is very popular among consumers. But fried food contains more fat, and long-term consumption of fried food will bring negative impact on the health of consumers. Especially in the past 20-30 years, with the rapid increase in the incidence ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/60A21D13/062A21D2/18
CPCA21D2/181A21D13/062A21D13/60
Inventor 金征宇田耀旗陈龙胡秀婷孙冰华
Owner JIANGNAN UNIV
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