CN107156622A - Slurry fried food oil content method is wrapped up in one kind reduction - Google Patents

Slurry fried food oil content method is wrapped up in one kind reduction Download PDF

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Publication number
CN107156622A
CN107156622A CN201710380456.9A CN201710380456A CN107156622A CN 107156622 A CN107156622 A CN 107156622A CN 201710380456 A CN201710380456 A CN 201710380456A CN 107156622 A CN107156622 A CN 107156622A
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CN
China
Prior art keywords
oil content
fried
slurry
wrapping
wrapped
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Pending
Application number
CN201710380456.9A
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Chinese (zh)
Inventor
王岸娜
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Henan University of Technology
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Henan University of Technology
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Publication date
Application filed by Henan University of Technology filed Critical Henan University of Technology
Priority to CN201710380456.9A priority Critical patent/CN107156622A/en
Publication of CN107156622A publication Critical patent/CN107156622A/en
Pending legal-status Critical Current

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Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A23L7/104—Fermentation of farinaceous cereal or cereal material; Addition of enzymes or microorganisms
    • A23L7/107—Addition or treatment with enzymes not combined with fermentation with microorganisms
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A23L7/115—Cereal fibre products, e.g. bran, husk

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  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Biotechnology (AREA)
  • Microbiology (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)

Abstract

Slurry fried food oil content method is wrapped up in the present invention relates to one kind reduction, characterized in that, wrapping up in starch material formula for Plain flour 45g/100g, weak strength flour 45g/100g, gas explosion gluten micro mist 3g 6g/100g, the g/100g of vitamin C 0.06g 0.1, glutamine transaminage 0.5g 0.8g/100g, kiwi polyphenol 0.5g 0.8g/100g, walnut micro mist 4g 6g/100g, sodium acid carbonate and sodium acid carbonate sodium 2g/100g.Chicken meat product uses the above-mentioned product oil content as little as 13% 14.5% for wrapping up in fried gained after slurry proportioning.The oil content for wrapping up in powder chicken meat product fried far below market.

Description

Slurry fried food oil content method is wrapped up in one kind reduction
Technical field
Fried food oil content method is reduced the present invention relates to one kind, more particularly to a kind of reduction is wrapped up in slurry fried food and contained Oil cut rate method.
Background technology
The characteristics of paste has golden yellow color, crisp outside tender inside is wrapped up in outside fried, is loved by people.Wrapping up in paste is wrapped up in outside fried One of important procedure of processing of paste.Outer paste heated gel immediately when fried of wrapping up in, into protective layer, forms the shell of product, made The raw material of parcel is not contacted directly with high temperature oil, can not only keep the moisture and flavor substance in raw material, and can protect nutrition Composition is from loss.Outer paste of wrapping up in is usually starch, dietary fiber and its derivative, hydrophilic colloid using wheat flour as basis And swelling agent etc. is also the outer important component wrapped up in and often added in paste, the composition of paste is wrapped up in outside can influence fried to wrap up in paste outside Fat content and
Food is after fried, and its fat content is multiplied, and causes fuel value of food to increase.The high fat food of excessive or taken long-term Product, also result in fat or some relevant diseases, such as diabetes, coronary heart disease and hyperlipidemia.Therefore, low-energy food and Low fat food is the trend of fried food development, and the intake for reducing grease is the important hand that current people improve own health Section, the oil content of reduction fried food is all the focus studied in food industry all the time.
Species such as wheat flour, converted starch, albumen, colloid, cellulose and the chemistry leavening agent for wrapping up in slurry dispensing are crisp to product The quality characteristic such as property and oil content and organoleptic properties for example color and luster, brittleness, oil content influence it is notable.
The content of the invention
Slurry fried food oil content method is wrapped up in it is an object of the invention to provide one kind reduction, what is prepared in this way is good suitable The mouth relatively low fried food of property oil content.
To achieve the above object, the present invention is adopted the following technical scheme that：Slurry fried food oil content method is wrapped up in one kind reduction, Characterized in that, wrapping up in starch material formula for Plain flour 45g/100g, the g/100 g of weak strength flour 45, gas explosion gluten micro mist 3 g -6g/100g, g -0.1 g of vitamin C 0.06/100g, the g -0.8g/100g of glutamine transaminage 0.5, macaque G-the 0.8g/100g of peach polyphenol 0.5, the g -6g/100g of walnut micro mist 4, sodium acid carbonate and sodium acid carbonate sodium 2g/100g.
Chicken meat product uses the above-mentioned product oil content as little as 13%-14.5% for wrapping up in fried gained after slurry proportioning.Far below city The fried oil content for wrapping up in powder chicken meat product in face.
Embodiment
Embodiment 1：It is 20~30 mesh by wheat bran processing to particle size range, wheat bran is placed in 0.4MPa pressure heat afterwards Handle 20s, instantaneous loss of pressure to normal pressure.Obtained wheat bran is subjected to ultramicro grinding, the sieve of 80-100 mesh is crossed；The wheat bran of gained is made To supplement the auxiliary material of staple food products dietary fiber.
Embodiment 2：It is 20~30 mesh by wheat bran processing to particle size range, wheat bran is placed in 0.6MPa pressure heat afterwards Handle 40s, instantaneous loss of pressure to normal pressure.Obtained wheat bran is subjected to ultramicro grinding, the sieve of 80-100 mesh is crossed；The wheat bran of gained is made To supplement the auxiliary material of staple food products dietary fiber.
Embodiment 3：It is 20~30 mesh by wheat bran processing to particle size range, wheat bran is placed in 0.5MPa pressure heat afterwards Handle 30s, instantaneous loss of pressure to normal pressure.Obtained wheat bran is subjected to ultramicro grinding, the sieve of 80-100 mesh is crossed；The wheat bran of gained is made To supplement the auxiliary material of staple food products dietary fiber.

Claims (1)

1. slurry fried food oil content method is wrapped up in one kind reduction, it is characterised in that wrap up in starch material formula for Plain flour 45g/ 100g, the g/100 g of weak strength flour 45, the g -6g/100g of gas explosion gluten micro mist 3, g -0.1 g of vitamin C 0.06/ 100g, the g -0.8g/100g of glutamine transaminage 0.5, the g -0.8g/100g of kiwi polyphenol 0.5, the g of walnut micro mist 4 - 6g/100g, sodium acid carbonate and sodium acid carbonate sodium 2g/100g；Chicken meat product uses the above-mentioned production for wrapping up in fried gained after slurry proportioning Product oil content as little as 13%-14.5%；The oil content for wrapping up in powder chicken meat product fried far below market.
CN201710380456.9A 2017-05-25 2017-05-25 Slurry fried food oil content method is wrapped up in one kind reduction Pending CN107156622A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN201710380456.9A CN107156622A (en) 2017-05-25 2017-05-25 Slurry fried food oil content method is wrapped up in one kind reduction

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CN201710380456.9A CN107156622A (en) 2017-05-25 2017-05-25 Slurry fried food oil content method is wrapped up in one kind reduction

Publications (1)

Publication Number Publication Date
CN107156622A true CN107156622A (en) 2017-09-15

Family

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Family Applications (1)

Application Number Title Priority Date Filing Date
CN201710380456.9A Pending CN107156622A (en) 2017-05-25 2017-05-25 Slurry fried food oil content method is wrapped up in one kind reduction

Country Status (1)

Country Link
CN (1) CN107156622A (en)

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN107853360A (en) * 2017-09-28 2018-03-30 武冈市卤卤香食品有限责任公司 A kind of soybean residue ready-to-eat food and its processing method
CN114794367A (en) * 2022-05-07 2022-07-29 江南大学 Preparation method of special fried wrapping pulp based on superheated steam and complex enzyme modification
CN115886198A (en) * 2022-11-28 2023-04-04 河南工业大学 Preparation method of coarse cereal wrapping powder

Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1222833A (en) * 1996-04-29 1999-07-14 瑞科特公司 Process for making reduced-oil masa chips
CN1909803A (en) * 2004-02-10 2007-02-07 不二制油株式会社 Dry deep-fried prawns and process for producing the same
CN104053367A (en) * 2011-09-23 2014-09-17 株式会社渡边洋行 Food modifying agent and oil-cooked food modified thereby
CN104783095A (en) * 2015-05-11 2015-07-22 洽洽食品股份有限公司 Internal adjustment high-calcium potato chips and processing method thereof
CN104938964A (en) * 2015-06-23 2015-09-30 黑龙江八一农垦大学 Rice bran batter flour and application
CN106107581A (en) * 2016-06-24 2016-11-16 青岛源之林农业科技开发有限公司 A kind of preparation method of chicken row

Patent Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1222833A (en) * 1996-04-29 1999-07-14 瑞科特公司 Process for making reduced-oil masa chips
CN1909803A (en) * 2004-02-10 2007-02-07 不二制油株式会社 Dry deep-fried prawns and process for producing the same
CN104053367A (en) * 2011-09-23 2014-09-17 株式会社渡边洋行 Food modifying agent and oil-cooked food modified thereby
CN104783095A (en) * 2015-05-11 2015-07-22 洽洽食品股份有限公司 Internal adjustment high-calcium potato chips and processing method thereof
CN104938964A (en) * 2015-06-23 2015-09-30 黑龙江八一农垦大学 Rice bran batter flour and application
CN106107581A (en) * 2016-06-24 2016-11-16 青岛源之林农业科技开发有限公司 A kind of preparation method of chicken row

Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
Title
陈季旺 等: "膳食纤维减少油炸外裹糊鱼块油脂含量的研究", 《武汉轻工大学学报》 *

Cited By (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN107853360A (en) * 2017-09-28 2018-03-30 武冈市卤卤香食品有限责任公司 A kind of soybean residue ready-to-eat food and its processing method
CN114794367A (en) * 2022-05-07 2022-07-29 江南大学 Preparation method of special fried wrapping pulp based on superheated steam and complex enzyme modification
CN114794367B (en) * 2022-05-07 2023-10-03 江南大学 Preparation method of special wrapping slurry for frying based on modification of superheated steam and complex enzyme
CN115886198A (en) * 2022-11-28 2023-04-04 河南工业大学 Preparation method of coarse cereal wrapping powder
CN115886198B (en) * 2022-11-28 2024-05-17 河南工业大学 Preparation method of coarse cereal wrapping powder

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Application publication date: 20170915