CN105325967B - A method of reducing fried potato crisp chip oil content - Google Patents
A method of reducing fried potato crisp chip oil content Download PDFInfo
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- CN105325967B CN105325967B CN201510833873.5A CN201510833873A CN105325967B CN 105325967 B CN105325967 B CN 105325967B CN 201510833873 A CN201510833873 A CN 201510833873A CN 105325967 B CN105325967 B CN 105325967B
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- 238000000034 method Methods 0.000 title claims abstract description 26
- 235000019684 potato crisps Nutrition 0.000 title claims abstract description 16
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 claims abstract description 36
- 244000061456 Solanum tuberosum Species 0.000 claims abstract description 31
- 235000002595 Solanum tuberosum Nutrition 0.000 claims abstract description 31
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims abstract description 24
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 claims abstract description 16
- 229920002907 Guar gum Polymers 0.000 claims abstract description 11
- 239000000665 guar gum Substances 0.000 claims abstract description 11
- 235000010417 guar gum Nutrition 0.000 claims abstract description 11
- 229960002154 guar gum Drugs 0.000 claims abstract description 11
- 239000011259 mixed solution Substances 0.000 claims abstract description 11
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 claims abstract description 8
- 229930003268 Vitamin C Natural products 0.000 claims abstract description 8
- 230000035515 penetration Effects 0.000 claims abstract description 8
- 239000002994 raw material Substances 0.000 claims abstract description 8
- 235000019154 vitamin C Nutrition 0.000 claims abstract description 8
- 239000011718 vitamin C Substances 0.000 claims abstract description 8
- 239000004033 plastic Substances 0.000 claims abstract description 6
- 229920003023 plastic Polymers 0.000 claims abstract description 6
- 238000012545 processing Methods 0.000 claims abstract description 4
- 239000003381 stabilizer Substances 0.000 claims abstract description 3
- 206010033546 Pallor Diseases 0.000 claims description 13
- UXVMQQNJUSDDNG-UHFFFAOYSA-L Calcium chloride Chemical compound [Cl-].[Cl-].[Ca+2] UXVMQQNJUSDDNG-UHFFFAOYSA-L 0.000 claims description 10
- 239000004519 grease Substances 0.000 claims description 10
- 239000001110 calcium chloride Substances 0.000 claims description 8
- 229910001628 calcium chloride Inorganic materials 0.000 claims description 8
- 235000013606 potato chips Nutrition 0.000 claims description 8
- 239000000243 solution Substances 0.000 claims description 7
- 235000005979 Citrus limon Nutrition 0.000 claims description 3
- 244000131522 Citrus pyriformis Species 0.000 claims description 3
- 230000000694 effects Effects 0.000 claims description 3
- 238000002360 preparation method Methods 0.000 claims description 3
- 229930003231 vitamin Natural products 0.000 claims description 3
- 235000013343 vitamin Nutrition 0.000 claims description 3
- 239000011782 vitamin Substances 0.000 claims description 3
- 229940088594 vitamin Drugs 0.000 claims description 3
- 102000004190 Enzymes Human genes 0.000 claims description 2
- 108090000790 Enzymes Proteins 0.000 claims description 2
- 239000002253 acid Substances 0.000 claims description 2
- 230000001066 destructive effect Effects 0.000 claims description 2
- 230000002255 enzymatic effect Effects 0.000 claims description 2
- 150000003722 vitamin derivatives Chemical class 0.000 claims description 2
- NGNBDVOYPDDBFK-UHFFFAOYSA-N 2-[2,4-di(pentan-2-yl)phenoxy]acetyl chloride Chemical class CCCC(C)C1=CC=C(OCC(Cl)=O)C(C(C)CCC)=C1 NGNBDVOYPDDBFK-UHFFFAOYSA-N 0.000 claims 1
- 206010053615 Thermal burn Diseases 0.000 claims 1
- 235000009508 confectionery Nutrition 0.000 claims 1
- 238000010422 painting Methods 0.000 claims 1
- 238000005406 washing Methods 0.000 claims 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims 1
- 235000013305 food Nutrition 0.000 abstract description 6
- BRPQOXSCLDDYGP-UHFFFAOYSA-N calcium oxide Chemical compound [O-2].[Ca+2] BRPQOXSCLDDYGP-UHFFFAOYSA-N 0.000 abstract description 2
- 239000000292 calcium oxide Substances 0.000 abstract description 2
- ODINCKMPIJJUCX-UHFFFAOYSA-N calcium oxide Inorganic materials [Ca]=O ODINCKMPIJJUCX-UHFFFAOYSA-N 0.000 abstract description 2
- 230000036541 health Effects 0.000 abstract description 2
- 235000016709 nutrition Nutrition 0.000 abstract 1
- 230000035764 nutrition Effects 0.000 abstract 1
- 238000004140 cleaning Methods 0.000 description 4
- 244000241257 Cucumis melo Species 0.000 description 3
- 235000015510 Cucumis melo subsp melo Nutrition 0.000 description 3
- 244000046052 Phaseolus vulgaris Species 0.000 description 3
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 3
- FJJCIZWZNKZHII-UHFFFAOYSA-N [4,6-bis(cyanoamino)-1,3,5-triazin-2-yl]cyanamide Chemical compound N#CNC1=NC(NC#N)=NC(NC#N)=N1 FJJCIZWZNKZHII-UHFFFAOYSA-N 0.000 description 3
- 238000000576 coating method Methods 0.000 description 3
- 230000008569 process Effects 0.000 description 3
- GHOKWGTUZJEAQD-ZETCQYMHSA-N (D)-(+)-Pantothenic acid Chemical compound OCC(C)(C)[C@@H](O)C(=O)NCCC(O)=O GHOKWGTUZJEAQD-ZETCQYMHSA-N 0.000 description 2
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 235000012015 potatoes Nutrition 0.000 description 2
- 235000011888 snacks Nutrition 0.000 description 2
- IXPNQXFRVYWDDI-UHFFFAOYSA-N 1-methyl-2,4-dioxo-1,3-diazinane-5-carboximidamide Chemical compound CN1CC(C(N)=N)C(=O)NC1=O IXPNQXFRVYWDDI-UHFFFAOYSA-N 0.000 description 1
- 241000554155 Andes Species 0.000 description 1
- GHOKWGTUZJEAQD-UHFFFAOYSA-N Chick antidermatitis factor Natural products OCC(C)(C)C(O)C(=O)NCCC(O)=O GHOKWGTUZJEAQD-UHFFFAOYSA-N 0.000 description 1
- 208000031226 Hyperlipidaemia Diseases 0.000 description 1
- 206010020772 Hypertension Diseases 0.000 description 1
- 241000208292 Solanaceae Species 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 229930003451 Vitamin B1 Natural products 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 1
- 230000004888 barrier function Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000001569 carbon dioxide Substances 0.000 description 1
- 229910002092 carbon dioxide Inorganic materials 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 239000011248 coating agent Substances 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 239000007789 gas Substances 0.000 description 1
- 239000001257 hydrogen Substances 0.000 description 1
- 229910052739 hydrogen Inorganic materials 0.000 description 1
- 235000010979 hydroxypropyl methyl cellulose Nutrition 0.000 description 1
- 229920003088 hydroxypropyl methyl cellulose Polymers 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 239000012528 membrane Substances 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 239000001301 oxygen Substances 0.000 description 1
- 229910052760 oxygen Inorganic materials 0.000 description 1
- 229940055726 pantothenic acid Drugs 0.000 description 1
- 235000019161 pantothenic acid Nutrition 0.000 description 1
- 239000011713 pantothenic acid Substances 0.000 description 1
- 229920000642 polymer Polymers 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 230000009467 reduction Effects 0.000 description 1
- 239000000661 sodium alginate Substances 0.000 description 1
- 235000010413 sodium alginate Nutrition 0.000 description 1
- 229940005550 sodium alginate Drugs 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 229960003495 thiamine Drugs 0.000 description 1
- DPJRMOMPQZCRJU-UHFFFAOYSA-M thiamine hydrochloride Chemical compound Cl.[Cl-].CC1=C(CCO)SC=[N+]1CC1=CN=C(C)N=C1N DPJRMOMPQZCRJU-UHFFFAOYSA-M 0.000 description 1
- 238000012549 training Methods 0.000 description 1
- 235000010374 vitamin B1 Nutrition 0.000 description 1
- 239000011691 vitamin B1 Substances 0.000 description 1
- 239000000230 xanthan gum Substances 0.000 description 1
- 235000010493 xanthan gum Nutrition 0.000 description 1
- 229920001285 xanthan gum Polymers 0.000 description 1
- 229940082509 xanthan gum Drugs 0.000 description 1
Classifications
-
- 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
Landscapes
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The present invention relates to a kind of methods for reducing fried potato crisp chip oil content, belong to food intensive processing technical field.The present invention is using potato as raw material, using the mixed solution of vitamin C, citric acid and calcium oxide as color stabilizer；Using guar gum and glycerol mixed solution as plastics；It is last fried；Obtain the potato crispy chip of low oil content, not only significantly reduce the total oil content rate of product, and reduce the surface oil content and surface penetration oil content of product, there is no significant impact to other qualities of product simultaneously, meet China's food nutrition, the developing direction of safety and health, provides certain research direction to further decrease fried potato crisp chip oil content.
Description
Technical field
The present invention relates to a kind of methods for reducing fried potato crisp chip oil content, belong to food intensive processing technology neck
Domain.
Background technique
The primary raw material potato (scientific name: Solanum tuberosum) of potato block is that Solanaceae perennial herb is planted
Object, B groups of vitamins and a large amount of good fiber quality element such as vitamin B1 rich in, B2, B6 and pantothenic acid, also contains micro member
The nutrients such as element, amino acid, protein, fat and high-quality starch.Potato originates in South America andes region, Planting
About B.C. 8000 to 5000 south of Peru area can be traced in training history earliest.Potato has been passed to when 16th century
China.In 2010, the world wide production of potato had reached 300,000,000 2,418 ten thousand 1889 tons, and China is that the first in the world yield is big
State, nearly 75,000,000 tons.The main producing region of potatoes is Southwest Mountainous Areas, northwest, the Inner Mongol and the Northeast.
Potato block is very popular in recent years because of its unique mouthfeel and fragrance as a kind of snack food, pin
Amount is also increasingly soaring, and portion is huge in total snack food.The deep processing for accelerating potatoes, improves its added value,
It is to speed up an important measures of potato producing region economic development.Fried based food, the favor by domestic and international consumer.But
That the potato crispy chip oil content that traditional fried mode obtains is higher, long-term consumption is unfavorable to health, easily cause it is fat,
The diseases such as hypertension, hyperlipidemia, it is therefore necessary to use reasonable manner, reduce its oil content to the maximum extent.Common reduction contains
The method of oil cut rate has Process, predrying method and coating method.
The domestic most common method for reducing oil content is Process, by improving frying temperature, frying in frying course
The technological parameters such as time optimize, but this method reduce oil content is very limited and the improvement of technique also it is cumbersome with
It is not fixed.Predrying method mainly carries out preparatory moisture removal process to raw material with some drying equipments, then carries out again
Frying, this can preferably reduce oil content to a certain extent, but general predrying equipment all costly and operates numerous
It is trivial.Coating method mainly adds one layer of edible film on raw material surface, and it is good oxygen that membrane material, which can reduce its surface tension,
Gas, carbon dioxide and grease barrier, can make the surface of fried product more smooth, reduce the broken and stomata on its surface
Generation, by with polymer formed hydrogen bond increase film elongation, so as to preferably reduce oil content.Xanthan gum, melon
Your bean gum, MC, HPMC, sodium alginate etc. are common plastics, but single plastics drop oil cut rate is generally 20-30%, drop oil
Effect is not significant；So be badly in need of one kind can, total oil content rate, surface oil content and the surface penetration of potato crispy chip is effectively reduced
The method of oil content.
Summary of the invention
The purpose of the present invention is to provide a kind of preparation methods of low oil content fried potato crisp chip, are effectively reduced production
Total oil content rate, surface oil content and the surface penetration oil content of product, while there is no significant impact to other qualities of product.
Preparation method of the invention is shield with the mixed solution of vitamin C, citric acid and calcium oxide using potato as raw material
Toner；Using guar gum and glycerol mixed solution as plastics；It is last fried.
Technical solution of the present invention the following steps are included:
1) raw material: fresh potato is cleaned and is sliced；
2) potato chips cut in step 1) color protection: is immersed in 0.4%-0.8% vitamin C, 0.8%-1.2% lemon
In the color protection solution of acid and 0.6%-0.8% calcium chloride；Prevent its surface from brown stain occurs；
3) blanching: the potato chips in step 2) Jing Guo color protection is transferred into 0.2%-0.4% calcium chloride solution, in 80-
Blanching 3-6min at 95 DEG C；The activity of destructive enzyme, prevents enzymatic browning；
4) it film: will be transferred to through the potato chips after blanching to 0.8%-1.2% guar gum and 6%- in step 3)
In 10% glycerol mixed solution, using 38-42 DEG C of temperature, film 2-4min；The surface tension of sample is reduced, sample table is reduced
Face is broken in frying course, increases the flatness of sample surfaces；
5) fried: the potato chips after above-mentioned film to be subjected to frying at normal atmospheric pressure at 160-200 DEG C, time 6-10min is obtained
To the fried potato crisp chip that moisture content is 1.5%-1.8%, oil content is 20%-25%.
According to potato crispy chip prepared by the above method, wherein surface grease is 0.9%-1.4%, surface penetration grease is
18%-20%, institutional framework grease are 2.6%-2.8%.
In one embodiment of the invention, the color stabilizer includes 0.6% vitamin, 1.0% citric acid and
0.76% calcium chloride；The plastics include 1% guar gum and 8% glycerol；
In one embodiment of the invention, the blanching carries out blanching 5min under conditions of 95 DEG C.
In one embodiment of the invention, film film 3min under conditions of 40 DEG C.
In one embodiment of the invention, described that fried, deep-fat frying time 8min is carried out under conditions of 180 DEG C.
Beneficial effects of the present invention:
The present invention by cleaning, slice, color protection, blanching, is based on mixing using guar gum and glycerol using potato as raw material
Solution coating side's film and frying method are closed, the potato crispy chip of low oil content is prepared, significantly reduces always containing for product
Oil cut rate, surface oil content and surface penetration oil content, while there is no significant impact to other qualities of product.
Specific embodiment
Embodiment 1:
By potato cleaning, slice, and it is prepared into the wafer sample that diameter is 22mm with mold, is immersed in 0.6%
In the color protection solution of vitamin C, 1.0% citric acid and 0.76% calcium chloride, by above-mentioned potato block under conditions of 95 DEG C into
Row blanching 5min, drains after taking-up, then sample is transferred into 1% guar gum and 8% glycerol mixed solution, in 40 DEG C of item
Film 3min under part.Above-mentioned coated film sample is cooled to room temperature, fried, deep-fat frying time 8min is carried out under conditions of 180 DEG C.
After above-mentioned fried sample is dried to constant temperature, the fat content in fried sample is measured by Milko-Tester.Following table is frying
Situations such as potato block moisture content, oil content and texture.
Embodiment 2:
By potato cleaning, slice, and it is prepared into the wafer sample that diameter is 22mm with mold, is immersed in 0.4%
In the color protection solution of vitamin C, 1.2% citric acid and 0.8% calcium chloride, above-mentioned potato block is carried out under conditions of 80 DEG C
Blanching 6min is drained after taking-up, then sample is transferred into 0.8% guar gum and 10% glycerol mixed solution, at 42 DEG C
Under the conditions of film 2min.Above-mentioned coated film sample is cooled to room temperature, frying is carried out under conditions of 160 DEG C, deep-fat frying time is
10min.After above-mentioned fried sample is dried to constant temperature, the fat content in fried sample is measured by Milko-Tester.Its oil
Potato chip moisture content (1.60 ± 0.17%), surface grease oil content (1.05 ± 0.05%), institutional framework grease contain
Measure (2.77 ± 0.25%), surface penetration fat content (19.78 ± 0.84%), total fat content (25.07 ± 1.02%) and
Crushing force (811 ± 54.2g), all close to melon bean gum+glycerol a line data in table 1.
Embodiment 3:
By potato cleaning, slice, and it is prepared into the wafer sample that diameter is 22mm with mold, is immersed in 0.8%
In the color protection solution of vitamin C, 0.8% citric acid and 0.6% calcium chloride, above-mentioned potato block is carried out under conditions of 85 DEG C
Blanching 5min30s is drained after taking-up, then sample is transferred into 1.2% guar gum and 6% glycerol mixed solution, at 39 DEG C
Under conditions of film 4min.Above-mentioned coated film sample is cooled to room temperature, frying is carried out under conditions of 200 DEG C, deep-fat frying time is
6min.After above-mentioned fried sample is dried to constant temperature, the fat content in fried sample is measured by Milko-Tester.It is fried
Potato block moisture content (1.71 ± 0.23%), surface grease oil content (0.91 ± 0.09%), institutional framework fat content
(2.54 ± 0.45%), surface penetration fat content (19.32 ± 0.98%), total fat content (22.98 ± 0.89%) and broken
Broken power (799 ± 74.3g), close to melon bean gum+glycerol a line data in table 1.
Although the present invention has been described by way of example and in terms of the preferred embodiments, it is not intended to limit the invention, any to be familiar with this skill
The people of art can do various change and modification, therefore protection model of the invention without departing from the spirit and scope of the present invention
Enclosing subject to the definition of the claims.
Claims (8)
1. a kind of method for reducing fried potato crisp chip oil content, it is characterised in that: using potato as raw material, with vitamin C, lemon
The mixed solution of lemon acid and calcium chloride is color stabilizer；Using guar gum and glycerol mixed solution as plastics；It is last fried；Its
Specific steps are as follows:
1) feedstock processing: fresh potato washing is sliced；
2) color protection: by the potato chips cut in step 1) be immersed in 0.4%-0.8% vitamin C, 0.8%-1.2% citric acid and
In the color protection solution of 0.6%-0.8% calcium chloride；Prevent its surface from brown stain occurs；
3) blanching: the potato chips in step 2) Jing Guo color protection is transferred into 0.2%-0.4% calcium chloride solution, at 80-95 DEG C
Lower blanching 3-6min；The activity of destructive enzyme, prevents enzymatic browning；
4) film: sweet to 0.8%-1.2% guar gum and 6%-10% by being transferred in step 3) through the potato chips after blanching
In oily mixed solution, using 38-42 DEG C of temperature, film 2-4min；The surface tension of sample is reduced, reduces sample surfaces in oil
It is broken during fried, increase the flatness of sample surfaces；
5) fried: the potato chips after above-mentioned film to be subjected to frying at normal atmospheric pressure at 160-200 DEG C, time 6-10min is contained
The fried potato crisp chip that water rate is 1.5%-1.8%, oil content is 20%-25%.
2. the method according to claim 1 for reducing fried potato crisp chip oil content, it is characterised in that: according to above-mentioned side
The potato crispy chip of method preparation, wherein surface grease is 0.9%-1.4%, surface penetration grease is 18%-20%, institutional framework
Grease is 2.6%-2.8%.
3. the method according to claim 1 or 2 for reducing fried potato crisp chip oil content, which is characterized in that the shield
Toner includes 0.6% vitamin, 1.0% citric acid and 0.76% calcium chloride.
4. the method according to claim 1 or 2 for reducing fried potato crisp chip oil content, which is characterized in that the painting
Film includes 1% guar gum and 8% glycerol.
5. the method according to claim 1 or 2 for reducing fried potato crisp chip oil content, which is characterized in that the drift
Scald progress blanching 5min under conditions of 95 DEG C.
6. the method according to claim 1 or 2 for reducing fried potato crisp chip oil content, which is characterized in that state film
Film 3min under conditions of 40 DEG C.
7. the method according to claim 1 or 2 for reducing fried potato crisp chip oil content, which is characterized in that the oil
It fries and is carried out under conditions of 180 DEG C, deep-fat frying time 8min.
8. application of any method of claim 1-2 in fried potato crisp chip.
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN106072324B (en) * | 2016-06-20 | 2019-11-15 | 福建农林大学 | A kind of processing method reducing fried lotus seeds percentage of damage |
| CN106722534A (en) * | 2017-01-19 | 2017-05-31 | 江南大学 | A kind of method for reducing French fried potatoes oil content |
| CN113100405A (en) * | 2021-05-14 | 2021-07-13 | 绍兴市果哥食品科技有限公司 | Low-temperature fried fruit and vegetable crisp chips and preparation method thereof |
| CN115152974A (en) * | 2022-06-28 | 2022-10-11 | 东北农业大学 | Method for reducing oil content in fried food by using sodium alginate edible coating |
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2015
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