CN113854467A - Special frying powder and fried food - Google Patents

Special frying powder and fried food Download PDF

Info

Publication number
CN113854467A
CN113854467A CN202011548579.7A CN202011548579A CN113854467A CN 113854467 A CN113854467 A CN 113854467A CN 202011548579 A CN202011548579 A CN 202011548579A CN 113854467 A CN113854467 A CN 113854467A
Authority
CN
China
Prior art keywords
fried
acid
powder
frying
flour
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
CN202011548579.7A
Other languages
Chinese (zh)
Inventor
牛付欢
魏玲玲
梁俊梅
姜元荣
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Wilmar Shanghai Biotechnology Research and Development Center Co Ltd
Original Assignee
Wilmar Shanghai Biotechnology Research and Development Center Co Ltd
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Application filed by Wilmar Shanghai Biotechnology Research and Development Center Co Ltd filed Critical Wilmar Shanghai Biotechnology Research and Development Center Co Ltd
Priority to CN202011548579.7A priority Critical patent/CN113854467A/en
Publication of CN113854467A publication Critical patent/CN113854467A/en
Pending legal-status Critical Current

Links

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
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/10—General methods of cooking foods, e.g. by roasting or frying
    • A23L5/11—General methods of cooking foods, e.g. by roasting or frying using oil
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/60—Deep-fried products, e.g. doughnuts
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/14—Organic oxygen compounds
    • 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
    • A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
    • A23L11/05—Mashed or comminuted pulses or legumes; Products made therefrom
    • 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
    • A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
    • A23L11/05—Mashed or comminuted pulses or legumes; Products made therefrom
    • A23L11/07—Soya beans, e.g. oil-extracted soya bean flakes
    • 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
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/50—Poultry products, e.g. poultry sausages
    • 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
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/03—Organic compounds
    • 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
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/03—Organic compounds
    • A23L29/035—Organic compounds containing oxygen as heteroatom
    • A23L29/04—Fatty acids or derivatives
    • 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
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
    • 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
    • A23L7/157—Farinaceous granules for dressing meat, fish or the like
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
    • A23P20/10—Coating with edible coatings, e.g. with oils or fats
    • A23P20/12—Apparatus or processes for applying powders or particles to foodstuffs, e.g. for breading; Such apparatus combined with means for pre-moistening or battering

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Chemical & Material Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Nutrition Science (AREA)
  • Botany (AREA)
  • Agronomy & Crop Science (AREA)
  • Oil, Petroleum & Natural Gas (AREA)
  • Zoology (AREA)
  • Molecular Biology (AREA)
  • Grain Derivatives (AREA)

Abstract

The application provides special frying powder which comprises base material powder and at least one of saturated fatty acid and long-chain fatty alkanol. The special frying powder can improve the appearance of fried food.

Description

Special frying powder and fried food
Technical Field
The application relates to the technical field of edible oil, in particular to special frying powder for preparing fried foods such as chicken wings, chicken steaks, doughnuts and the like and the prepared fried foods.
Background
The fried food uses grease as a heat exchange substance to lead starch in the food to be gelatinized, protein to be denatured and moisture to escape in a steam form, thereby leading the fried food to have the characteristics of crisp appearance, porosity, special fragrance and the like, and being popular with consumers at home and abroad, such as fried chicken wings, chicken steaks, doughnuts and the like.
By frying, the food can be given golden color. However, due to the differences in the food material, the preparation temperature and the color and oxidation degree of the used oil, the fried food is prone to have the phenomena of uneven color and dark and light color, thereby affecting the appearance of the fried food. Meanwhile, the surface of the fried food has high oil content, so that people feel greasy, and the attractiveness of the packaging material is influenced. Therefore, the improvement of the appearance performance of the fried food is a technical problem to be solved urgently.
In order to improve the color uniformity of fried food, current research is mostly focused on frying equipment or processing technology. For example, CN209359457U and CN207476799U both improve the color of fried food by modifying the frying equipment. But the equipment and machinery cost is higher, the production cost of the fried food can be increased, and the method is not suitable for the production of the traditional fried food. For another example, CN1376406A and CN107751981A are processed by changing the processing technology to control the color and luster to be uniform and consistent, and relate to vacuum frying. But the processing technology is more complex, and the frying conditions of vacuum frying are harsher.
In order to reduce the oil content of the surface of the fried food, the improvement of the frying oil or the improvement of the frying process is mainly started at present. For example, CN103798417A and CN102028044A reduce the oil content of the frying material by adding emulsifiers to the base oil, but the addition of emulsifiers to the frying oil accelerates the oxidation of the frying oil. CN106616459A is prepared by improving frying process, boiling chicken to 6-7, coating the surface of chicken with wrapping material, and frying under 50-58 kPa to be fully cooked. However, the process is complicated to operate, and the frying conditions require vacuum, are severe, and are not suitable for industrial production.
However, there are few reports on the studies of improving the color uniformity of fried food and reducing the oil content on the surface of the fried food by improving ingredients.
In view of the above, it is a technical problem to be solved in the art to develop a special frying powder for improving the color uniformity of fried food and reducing the oil content on the surface of the fried food, thereby improving the appearance of the fried food.
Disclosure of Invention
In view of the technical problems in the prior art, the present application provides a special frying powder, which comprises a base powder and at least one of saturated fatty acid and long-chain fatty alkanol.
In some examples herein, the saturated fatty acid is used in an amount of 0.1 wt% to 0.98 wt%, preferably 0.5 to 0.85 wt%, and/or the long-chain fatty alkanol is used in an amount of 0.05 wt% to 10 wt%, based on the total weight of the base powder.
In some examples herein, the saturated fatty acid has one or more of the following characteristics: one or more selected from saturated fatty acids with carbon number more than 12; one or more selected from myristic acid, palmitic acid, stearic acid, arachidic acid, behenic acid, lignoceric acid, cerotic acid, melissic acid, and laccerotic acid; and the saturated fatty acid is in powder form, and the particle size of the saturated fatty acid is 100-200 mu m.
In some examples herein, the saturated fatty acid is selected from one or more of myristic acid, palmitic acid, stearic acid; wherein the mass ratio of the myristic acid to the palmitic acid to the stearic acid is 1:1:1-1:10: 5.
In other examples herein, the long chain fatty alkanol has one or more of the following characteristics: one or more selected from saturated fatty alkanol with carbon number more than 20; and one or more selected from docosanol, tetracosanol, hexacosanol, octacosanol, triacontanol and triacontanol.
In some examples herein, the base powder comprises flour, and optionally starch; the flour is one or more selected from wheat flour, corn flour, soybean flour, mung bean flour, rice flour and glutinous rice flour; the starch is selected from one or more of corn starch, sweet potato starch, cassava starch, Chinese yam starch, taro starch and mung bean starch. In some examples, the flour to starch is used in a ratio of (7-9) to (1-3).
The present application also provides a fried food product having one or more of the following characteristics: the fried food is fried under the action of the special frying powder; and the fried food is selected from one or more of fried chicken leg, fried chicken steak, fried potato cake, fried potato chip, fried deep-fried twisted dough sticks, fried dough sheet, fried bean skin, fried spring roll, fried instant noodles, tempura and sweet doughnut.
The application also provides a preparation method of the fried food, which is used for frying the fried food containing the special frying powder.
By using the special frying powder provided by the application, the color uniformity and the surface oil content of fried food can be obviously improved, and the appearance performance of the fried food is improved.
Detailed Description
The following describes the present application in detail. The technical features described below are explained based on typical embodiments and specific examples of the present application, but the present application is not limited to these embodiments and specific examples.
It should be noted that: in the present specification, the numerical range represented by "numerical value a to numerical value B" means a range including the end point numerical value A, B.
In the present specification, the term "substantially does not have/includes" means that some operation is not actually performed so as not to actually cause an operation object to have some characteristic during the process of performing a certain method or step or that the above description means that the operation object is below the detection limit of a detector for a certain substance.
In the present specification, "%" means weight percent unless otherwise specified.
In the present specification, the meaning of "may" includes both the meaning of performing a certain process and the meaning of not performing a certain process.
In this specification, "optional" or "optionally" means that the subsequently described event or circumstance may or may not occur, and that the description includes instances where the event occurs and instances where it does not.
Raw materials
Corn oil, soybean oil and sunflower seed oil: shanghai Jiali food Co., Ltd;
high oleic sunflower oil, palm oil: carlite oil (shanghai) ltd;
vitamin E, tert-butylhydroquinone (TBHQ): U.S. KEMIN corporation;
rosemary extract: kalsec corporation, USA;
saturated fatty acids: jaboticaba;
octacosanol: shanxi Leishon Biotech Co., Ltd;
chicken wings, flour, chicken cutlet, a swelling agent, spices, edible salt and a pickling material: it is commercially available.
Instrumentation and equipment
Electric frying pan: BF-82 type deep fryer for Guangdong sea
Oven: BinDer
A handheld color difference meter: konika
Rotating the evaporator: senco
Detection method
The color measuring method comprises the following steps: and opening a switch of the handheld color difference meter, aligning the blank color plate with a probe of the finger color difference meter, and pressing a T key of the handheld color difference meter to return to zero. And putting the fried food on a tray, aligning the fried food with a probe of a color difference meter, and pressing a photographing button of the color difference meter to measure the brightness, red value and yellow value of the fried food. Through all data input tables, the standard deviations of the measured brightness, red and yellow values of the fried food are calculated and are respectively expressed by DeltaL, Deltaa and Deltab.
And (3) measuring the oil content of the surface: the flask was placed in an oven at 105 ℃ to dry for 1 hour, taken out, placed in a desiccator to cool to room temperature, and weighed as the mass of the empty flask (designated as m)1) Accurately weighing about 50g of fried food (marked as m)2) Soaking in a beaker containing 400mL of petroleum ether (30-60 deg.C) for 1 second, taking out, pouring petroleum ether into a weighed empty flask, washing the beaker with petroleum ether for 2 times, collecting the solution into the flask, removing all the solvent by rotary evaporation at 60 deg.C with a rotary evaporator, wiping off water in the flask, placing the steamed flask in an oven at 105 deg.C for 1 hr, taking out, cooling in a drier to room temperature, and weighingMass of flask and fat (note m)3). Each sample was done in parallel twice. The surface oil content of the fried food is calculated by the following formula: y% ((m))3-m1)/m2X 100, wherein: m is1Mass of empty flask, m2Is the sample mass, m3Is the mass of the flask and oil.
<First aspect>
The first aspect of the application provides special frying powder, which comprises base powder and at least one of saturated fatty acid and long-chain fatty alkanol.
In some examples herein, the saturated fatty acid is used in an amount of 0.1 wt% to 0.98 wt%, and/or the long chain fatty alkanol is used in an amount of 0.05 wt% to 10 wt%, based on the total weight of the base powder.
In some examples herein, the saturated fatty acid is selected from one or more of saturated fatty acids with a carbon number greater than 12, such as C14:0 (myristic acid ), C16:0 (palmitic acid, palmitic acid), C18:0 (octadecanoic acid, stearic acid), C20:0 (eicosanoic acid, arachidic acid), C22:0 (behenic acid ), C24:0 (lignoceric acid, lignoceric acid), C26:0 (cerotic acid), C28:0 (montanic acid), C30:0 (melissic acid ), C32:0 (lacceric acid). It should be noted that: in the above CX:0, 0 represents the number of double bonds, X represents the number of carbon atoms, and C represents carbon, and for example, C16:0 is a saturated fatty acid having 16 carbons.
In some examples of the present application, the saturated fatty acid is selected from one or more of myristic acid, palmitic acid, stearic acid, arachidic acid, behenic acid, lignoceric acid, cerotic acid, melissic acid, laccerotic acid. In other examples herein, the saturated fatty acid is selected from one or more of myristic acid, palmitic acid, stearic acid. In some examples, the mass ratio of myristic acid, palmitic acid and stearic acid in the saturated fatty acids is 1:1:1 to 1:10: 5.
In some examples of the present application, the saturated fatty acid is in a powder form with a particle size of 100-200 μm.
The inventors of the present application found that when a specific amount of saturated fatty acid powder is added to the base powder, the color uniformity of the fried food can be significantly improved.
In other examples of the present application, the long chain fatty alkanol is selected from saturated fatty alcohols having a carbon number greater than 20, such as C22 (docosanol, behenyl alcohol, 1-docosanol), C24 (lignoceryl alcohol, 1-lignoceryl alcohol), C26 (ceryl alcohol, 1-ceryl alcohol), C28 (n-octacosyl alcohol, 1-octacosyl alcohol, policosanol), C30 (triacontanol, melissyl alcohol, 1-triacontanol), C32 (1-dotriacontanol), C34 (tetratriacontanol, 1-triacontanol), and the like. In some examples of the application, the long chain fatty alkanol is selected from one or more of behenyl alcohol, lignoceryl alcohol, ceryl alcohol, octacosyl alcohol, triacontanol, and tetratriacontanol. In another example, the long chain fatty alkanol is n-octacosanol or behenyl alcohol.
The inventors of the present application have also found that when a specific amount of a long-chain fatty alkanol is added to the base powder, the surface oil content of the fried food can also be significantly reduced, so that the fried food does not appear greasy in appearance.
In some examples of the present application, the frying powder further comprises edible salt, a leavening agent, and spices.
In the present application, the base powder comprises flour, and optionally starch; the flour is one or more selected from wheat flour, corn flour, soybean flour, mung bean flour, rice flour and glutinous rice flour; the starch is selected from one or more of corn starch, sweet potato starch, cassava starch, Chinese yam starch, taro starch and mung bean starch. In some examples herein, when starch is present, the ratio of flour to starch is (7-9): 1-3.
In the present application, the fried food includes, but is not limited to, fried chicken legs, fried chicken steaks, fried potato cakes, french fries, fried potato chips, fried deep-fried dough sticks, fried dough skins, fried bean skins, fried spring rolls, fried instant noodles, tempura, donuts, and the like.
Effect of C16:0 on color uniformity of fried american chicken wings:
the application provides American fried chicken powder which is obtained by the following formula: 500-600g of wheat flour, 160-180 g of starch, 11-15g of sodium bicarbonate, 1-2g of disodium dihydrogen pyrophosphate, 0.01-0.02 g of calcium phosphate, 0.6-0.8g of glucono delta-lactone, 1.0-1.5g of sodium dihydrogen phosphate, 1-2g of calcium carbonate, 4-8g of saturated fatty acid (C16:0), 5-8g of edible salt and 5-8g of spice.
According to the formula of the following table 1, the fried chicken powder was prepared separately.
3kg of each oil sample was prepared, which contained 1.5kg of soybean oil, 1kg of sunflower seed oil and 0.5kg of high oleic rapeseed oil, and 200ppm of tert-butyl diphenol (TBHQ) was added thereto.
Thawing the chicken wings, pickling the chicken wings according to a mass ratio of the chicken wings to a pickling material to water of 22:1:3, and refrigerating the chicken wings at 4 ℃ for 12 hours. And (3) putting the pickled chicken wings into the fried chicken powder, pressing for 3 seconds for carrying out primary powder wrapping, and shaking off redundant powder. Taking out, soaking in clear water, washing with water, taking out, shaking to remove excessive water, adding into the fried chicken powder, pressing, shaking off excessive powder, and wrapping with powder for the second time.
Adding the chicken wings according to the material ratio of the chicken wings to the oil sample of 1:20, and frying at the temperature of 170 ℃ for 7 minutes. And fishing out the chicken wings after frying, controlling oil, cooling to room temperature, measuring the brightness L, the red value a and the blue value b of the chicken wings, and calculating the standard deviation delta L, the standard deviation delta a of the red value and the standard deviation delta b of the yellow value of the chicken wings. When the delta L, the delta a and the delta b are all between 0.0 and 3.0, the chicken wing has better color uniformity, and the smaller the value, the better the effect. When the delta L and/or the delta a and/or the delta b is more than 3.0, the color uniformity of the chicken wings is poor, and the larger the value, the worse the uniformity is.
TABLE 1 American Chicken wing color
Figure BDA0002856433030000071
Table 1 shows the standard deviation of the brightness, red value and yellow value of the fried American chicken wings of each example and each comparative example. As can be seen from the comparison of examples 1 to 6 with comparative examples 1 to 4 in the table, the addition of 0.1 to 0.98% of saturated fatty acid (C16:0) relative to the weight of the base meal (wheat flour + starch) significantly reduced the standard deviation of the brightness, red and yellow values of fried American chicken wings, and the color of the chicken wings was more uniform when 0.5 to 0.85% of C16:0 saturated fatty acid was added.
Effect of C18:0 on color uniformity of fried donuts:
the special powder in the embodiment is obtained by the following formula: 700g of high gluten powder, 300g of low gluten powder, 12-14g of salt, 10-12g of yeast, 430g of water 410, 20-30g of milk powder, 120g of white granulated sugar 100, 90-100g of shortening, 04-10 g of C18, 0.5-1g of baking powder and 150g of whole egg 130.
Preparing donuts: the raw materials were prepared according to the formulation in table 2 and mixed well for use. Weighing high gluten flour, low gluten flour, fine granulated sugar, salt, milk powder, baking powder and yeast, and mixing well; slowly adding water and eggs, and stirring into a dough; adding golden fermented cream, and stirring to obtain tendons; covering with preservative film and fermenting for 60min (27 deg.C, 65% RH); taking out the dough, exhausting, folding into three parts, continuing to proof for 60min (27 ℃, 65% RH), pressing the dough into a dough sheet with the thickness of 1cm, and preparing 50g of donuts by using a mold; proofing (35 ℃, 60% RH) for 35 min; and (5) after the fermentation is finished, reserving for use.
Preparing an oil sample: each oil sample (3 kg) contained 1.5kg corn oil, 1kg sunflower oil and 0.5kg high oleic sunflower oil, to which 3000ppm vitamin E was added.
TABLE 2 doughnut color
Figure BDA0002856433030000081
Figure BDA0002856433030000091
The doughnuts are put into the dough according to the material ratio of 1:30, the frying temperature is 180 ℃, and the frying time is 2 minutes (turning over in 1 minute). And fishing out the fried sweet dumplings after frying, controlling oil, cooling to room temperature, measuring the brightness L, the red value a and the yellow value b of the sweet dumplings, and calculating the standard deviation delta L, the standard deviation delta a and the standard deviation delta b of the brightness of the sweet dumplings. When the delta L, the delta a and the delta b are all between 0.0 and 3.0, the color uniformity of the sweet doughnuts is better, and the smaller the value, the better the effect is represented. A value of Δ L and/or Δ a and/or Δ b > 3.0 indicates a less uniform doughnut color, and a higher value indicates a less uniform doughnut color.
Table 2 shows the standard deviation of the intensity, red and yellow values of the fried donuts of each example and comparative example. As can be seen from the comparison of examples 7 to 10 with comparative examples 5 to 8 in the table, the addition of 0.1% to 0.98% (relative to the weight of the base powder) of the saturated fatty acid C18:0 significantly reduced the standard deviation of the lightness, redness and yellowness of the fried doughnuts, and the addition of 0.50% to 0.98% (relative to the total powder) of C18:0 resulted in more significant effects and more uniform doughnut color. The inventors also found that the effect was better when 0.98% was added, and that the standard deviation increased when 1.0% was added, indicating that the color became non-uniform when 1.0% was added.
Effect of C16:0+ C20:0 on color uniformity of fried chicken cutlet:
the chicken powder of this example was obtained from the following formulation: 600g of starch, 120g of corn flour, 60-80g of wheat flour, 0+ C20: 04-8 g of C16, 2-4g of disodium dihydrogen pyrophosphate, 1-3g of sodium bicarbonate, 0.5-0.7g of beta-carotene and 0.5-0.7g of maltodextrin.
The fried chicken chop powder was prepared according to the formula in table 3, and the raw materials were mixed well for use.
Each oil sample (3 kg) contains 1.5kg of palm oil, 0.5kg of soybean oil, 0.5kg of high oleic sunflower oil and 0.5kg of rapeseed oil, and 30ppm of rosemary extract was added.
Unfreezing the chicken cutlet, preparing fried chicken serum according to the weight ratio of fried chicken powder to water of 1:1.2, putting the chicken cutlet in the serum for 20 seconds, taking out the chicken cutlet and draining the serum to enable the surface of the chicken cutlet to be coated into a uniform layer of serum.
Adding the chicken cutlet according to the material ratio of 1:30, wherein the frying temperature is 170 ℃, and the frying time is 6 minutes. And fishing out the chicken after frying, controlling oil, cooling to room temperature, measuring the brightness L, the red value a and the yellow value b of the chicken, and calculating the standard deviation delta L, the standard deviation delta a and the standard deviation delta b of the brightness of the doughnuts.
When the delta L, the delta a and the delta b are all between 0.0 and 3.0, the color uniformity of the chicken cutlet is better, and the smaller the value is, the better the effect is. When the delta L and/or the delta a and/or the delta b is more than 3.0, the color uniformity of the chicken cutlet is poor, and the larger the value, the worse the uniformity is.
Table 3 shows the standard deviation of the brightness, red and blue values of the fried chicken cutlet of each example and comparative example. As can be seen from the comparison of examples 11-16 with comparative examples 9-12 in the table, the addition of 0.1% -0.98% (relative to the total powder) of C16:0+ C20:0 can significantly reduce the standard deviation of the fried chicken cutlet brightness, red value and yellow value, and make the color of the chicken cutlet more uniform; when 0.5-0.98% is added, the effect is more obvious. The inventors also found that the effect was better when 0.98% was added, and that the standard deviation increased when 1.0% was added, indicating that the color became non-uniform when 1.0% was added.
TABLE 3 color of Fried chicken cutlet
Figure BDA0002856433030000101
Influence of different saturated fatty acids or compounds thereof on color uniformity of fried chicken cutlet:
the inventors have also investigated the effect of different saturated fatty acid formulations on the appearance of fried chicken cutlets. The total amount of saturated fatty acids or their combinations is 4 g. The formula of the fried chicken powder is shown in the table, wherein:
example 17 uses a blend of C16:0 and C20:0 in a ratio of 1:1.
Example 18 uses a blend of C16:0 and C20:0 in a ratio of 2: 1.
Comparative example 13 used C12: 0; comparative example 14 used C10: 0.
Comparative example 15 used a blend of C12:0, C16:0, and C20:0 in a ratio of 1:1: 1.
Comparative example 16 used a blend of C12:0, C14:0, C16:0, and C18:0 in a ratio of 1:1:1: 1.
As can be seen from comparison in table 4, the addition of C10:0 (i.e., caprylic acid) and C12:0 (i.e., lauric acid) as saturated fatty acids did not achieve the technical effects of the present application, and even the compound of lauric acid with palmitic acid and arachidic acid, or the compound of lauric acid with myristic acid, palmitic acid, and stearic acid did not achieve the requirement of uniform color on the premise of equivalent addition. In contrast, the use of the C16:0 and C20:0 formulations, regardless of the ratio of the two at 1:1 or 2:1, provided a significant improvement in color uniformity.
TABLE 4 comparison of the effects of different saturated fatty acids or their combinations
Figure BDA0002856433030000111
Effect of octacosanol on oil content of surface of fried chicken wings:
the coating powder was formulated according to the formula in table 5 and the raw materials were mixed well for use.
The oil samples are 3kg each, and comprise 1.5kg of corn oil, 1kg of sunflower seed oil and 0.5kg of high oleic rapeseed oil.
Thawing the chicken wings, pickling the chicken wings according to a mass ratio of the chicken wings to a pickling material to water of 22:1:3, and refrigerating for 12 hours at 4 ℃.
Burying the pickled chicken wings in the fried chicken powder, pressing and stirring with force, shaking and stirring the chicken in the powder, and repeatedly pressing and shaking and stirring to wrap more powder on the chicken. Note that: after the first time of coating the powder, washing the chicken with water for about 5 seconds, taking out the water surface, and turning for 10 times to fully wet the powder coated on the surface of the chicken; and burying the washed and wet chicken into the powder, firstly pressing and stirring the chicken with light force, shaking and stirring the chicken in the powder (with a scale-forming effect), then gradually pressing with gravity, shaking and stirring to wrap more powder on the chicken, repeating the steps for 3 to 4 times generally, and shaking off the redundant floating powder by using a mesh screen for later use.
The chicken wings are added according to the material ratio of 1:10, the frying temperature is 170 ℃, and the frying time is 7 minutes. And fishing out the chicken wings after frying, controlling oil, cooling to room temperature, and measuring the surface oil content of the chicken wings.
TABLE 5 surface oil content of fried chicken wings
Example 19 Example 20 Example 21 Comparative example 17 Comparative example 18 Comparative example 19 Comparative example 20
Wheat flour (g) 500 550 600 500 550 600 500
Corn flour (g) 400 300 200 400 300 200 350
Starch (g) 100 150 200 100 150 200 150
Octacosanol (g) 0.5 50 100 0 0.1 200 150
Edible salt (g) 10 20 30 10 20 30 10
Sodium bicarbonate (g) 20 25 30 20 25 30 20
Glutamic acid sodium salt (g) 20 25 30 20 25 30 25
Spice (g) 10 15 20 10 15 20 15
Surface oil of chicken wings% 0.87±0.02 0.73±0.04 0.68±0.05 1.36±0.02 1.30±0.04 1.41±0.04 1.28±0.05
Table 5 shows the oil content on the surface of the fried chicken wings of each example and comparative example. As can be seen from the comparison of examples 19 to 21 with comparative examples 17 to 20 in the table, the addition of 0.05 to 10% (relative to flour and starch) of octacosanol significantly reduced the surface oil content of the fried chicken wings.
Effect of behenyl alcohol on oil content of fried chicken wings:
the octacosanol from Table 5 was replaced entirely by behenyl alcohol and the data obtained are shown in Table 6. Tests show that the behenyl alcohol can achieve the technical effect similar to that of octacosanol.
TABLE 6 surface oil content of fried chicken wings
Figure BDA0002856433030000121
Figure BDA0002856433030000131
Effect of octacosanol on fried chicken surface oil content:
the chicken powder was prepared according to the formula in table 7, and the raw materials were mixed well for use.
The oil samples were 3kg each, containing 1.5kg of palm oil, 0.5kg of soybean oil, 0.5kg of high oleic sunflower oil and 0.5kg of rapeseed oil.
Unfreezing the chicken cutlet, preparing fried chicken slurry according to the weight ratio of fried chicken powder to water of 1:1.2, putting the chicken cutlet in the slurry for 10 seconds, and fishing out.
Adding the chicken cutlet according to the material ratio of 1:10, wherein the frying temperature is 170 ℃, and the frying time is 6 minutes. And fishing out the chicken steaks after the frying is finished, controlling the oil, cooling to room temperature, and measuring the oil content of the surfaces of the chicken steaks.
TABLE 7 surface oil content of Fried chicken cutlet
Example 25 Example 26 Example 27 Comparative example 25 Comparative example 26 Comparative example 27
Wheat flour (g) 500 550 600 500 550 600
Corn flour (g) 400 300 200 400 300 200
Starch (g) 100 150 200 100 150 200
Octacosanol (g) 0.5 30 100 0 0.3 130
Edible salt (g) 10 20 30 10 20 30
Sodium bicarbonate (g) 20 25 30 20 25 30
Glutamic acid sodium salt (g) 20 25 30 20 25 30
Spice (g) 10 15 20 10 15 20
Surface oil of chicken cutlet% 0.62±0.03 0.68±0.05 0.73±0.02 1.16±0.02 1.20±0.03 1.26±0.05
Table 7 shows the oil content on the surface of the fried chicken cutlet of each example and comparative example. As can be seen from the comparison of examples 25 to 27 with comparative examples 25 to 27, the addition of 0.05 to 10% (relative to wheat flour, corn flour and starch) of octacosanol significantly reduced the surface oil content of the fried chicken cutlet.
Comparison of the effectiveness of octacosanol with other additives:
comparative example 28: the difference from example 25 in table 7 is: octacosanol was added to the oil sample.
Comparative example 29: the difference from example 25 in table 7 is: octacosanol was replaced with octadecanol.
Comparative example 30: the difference from example 25 in table 7 is: 100g of starch and 200g of water are stirred into paste, then the paste is put into a pot to be steamed and boiled for 5 minutes, and the resistant starch 1 is prepared after drying and crushing.
Comparative example 31: the difference from example 25 in table 7 is: 0.5g of octacosanol and starch milk are stirred uniformly and put in a water bath for 120 min. Washing the precipitate with ethanol, drying, and pulverizing to obtain resistant starch 2.
The results of the above comparative examples are shown in Table 8. Table 8 shows that the addition of octacosanol to the oil sample did not reduce the oil content of the surface of the fried chicken; saturated aliphatic alcohols having a carbon number of less than 20, such as stearyl alcohol, cannot achieve the technical effects of the present application; in addition, the technical effect of reducing the surface oil content of fried chicken cutlet is not achieved even when the starch is prepared into the resistant starch 1 in advance and octacosanol is added, and the technical effect of reducing the surface oil content of fried chicken cutlet is not achieved when the octacosanol is reacted with the starch to form the resistant starch 2 and the chicken cutlet prepared by the resistant starch 2 is prepared.
TABLE 8 surface oil content of Fried chicken cutlet
Figure BDA0002856433030000141
<Second aspect of the invention>
A second aspect of the present application provides a fried food product made using the special-purpose flour for frying of the first aspect of the present application. The fried food has reduced oil content on the surface and/or improved color uniformity.
The fried food is selected from one or more of fried chicken leg, fried chicken steak, fried potato cake, fried potato strip, fried potato chip, fried deep-fried dough stick, fried dough skin, fried bean skin, fried spring roll, fried instant noodle, tempura and sweet doughnut.
<Third aspect of the invention>
In a third aspect of the present application, there is provided a method for preparing a fried food by frying a fried food containing the special frying powder of the first aspect of the present application.
The above description is only for the specific embodiments of the present application, but the scope of the present application is not limited thereto, and any person skilled in the art can easily conceive of the changes or substitutions within the technical scope of the present application, and shall be covered by the scope of the present application. Therefore, the protection scope of the present application shall be subject to the protection scope of the claims.

Claims (10)

1. The special frying powder comprises base powder and is characterized by also comprising at least one of saturated fatty acid and long-chain fatty alkanol.
2. Special powder for frying according to claim 1, wherein the saturated fatty acid is used in an amount of 0.1 to 0.98 wt%, preferably 0.5 to 0.85 wt%, and/or the long-chain fatty alkanol is used in an amount of 0.05 to 10 wt%, based on the total weight of the base powder.
3. A frying specific flour as claimed in claim 1 or 2, wherein the saturated fatty acids have one or more of the following characteristics:
one or more selected from saturated fatty acids with carbon number more than 12;
one or more selected from myristic acid, palmitic acid, stearic acid, arachidic acid, behenic acid, lignoceric acid, cerotic acid, melissic acid, and laccerotic acid; and
the saturated fatty acid is in powder form, and the particle size of the saturated fatty acid is 100-200 mu m.
4. A frying powder as claimed in claim 3, wherein the saturated fatty acid is selected from one or more of myristic acid, palmitic acid, stearic acid.
5. The special frying powder according to claim 4, wherein the mass ratio of myristic acid, palmitic acid and stearic acid in the saturated fatty acids is 1:1:1 to 1:10: 5.
6. Special powder for frying according to claim 1 or 2, characterized in that the long-chain fatty alkanol has one or more of the following characteristics:
one or more selected from saturated fatty alkanol with carbon number more than 20; and
one or more selected from docosanol, tetracosanol, hexacosanol, octacosanol, triacontanol and triacontanol.
7. The special frying powder of claim 6, wherein the long-chain fatty acid alkanol is octacosanol and/or behenyl alcohol.
8. A frying powder as claimed in claim 1 or 2 wherein the base powder comprises flour, and optionally starch; the flour is one or more selected from wheat flour, corn flour, soybean flour, mung bean flour, rice flour and glutinous rice flour; the starch is selected from one or more of corn starch, sweet potato starch, cassava starch, Chinese yam starch, taro starch and mung bean starch;
preferably, the using amount ratio of the flour to the starch is (7-9) to (1-3).
9. A fried food product, characterized in that the fried food product has one or more of the following characteristics:
the fried food is fried under the action of the special frying powder of any one of claims 1 to 8; and
the fried food is selected from one or more of fried chicken leg, fried chicken steak, fried potato cake, fried potato strip, fried potato chip, fried deep-fried dough stick, fried dough skin, fried bean skin, fried spring roll, fried instant noodle, tempura and sweet doughnut.
10. A method for producing a fried food, characterized by frying a fried food containing the flour for exclusive use in frying according to any one of claims 1 to 8.
CN202011548579.7A 2020-12-24 2020-12-24 Special frying powder and fried food Pending CN113854467A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN202011548579.7A CN113854467A (en) 2020-12-24 2020-12-24 Special frying powder and fried food

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CN202011548579.7A CN113854467A (en) 2020-12-24 2020-12-24 Special frying powder and fried food

Publications (1)

Publication Number Publication Date
CN113854467A true CN113854467A (en) 2021-12-31

Family

ID=78982085

Family Applications (1)

Application Number Title Priority Date Filing Date
CN202011548579.7A Pending CN113854467A (en) 2020-12-24 2020-12-24 Special frying powder and fried food

Country Status (1)

Country Link
CN (1) CN113854467A (en)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN114794451A (en) * 2022-05-16 2022-07-29 阳江市酥香贸易有限公司 Frying powder for food frying

Citations (12)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US5679390A (en) * 1995-07-27 1997-10-21 Conover; Donald Robert Composition and method for making/using a natural fat-free, deep-fried flavoring
JP2002010746A (en) * 2000-06-29 2002-01-15 Sakamoto Yakuhin Kogyo Co Ltd Mixed flour for fried food
CN1361665A (en) * 1999-07-21 2002-07-31 贝尔奶酪制造公司 Cheese coating composition
JP2003333993A (en) * 2002-05-22 2003-11-25 Sakamoto Yakuhin Kogyo Co Ltd Mixed flour for fried cake food
CN1541069A (en) * 2000-09-26 2004-10-27 Improved emulsifier systems for use in making dehydrated starch ingredients
JP2005082635A (en) * 2003-09-05 2005-03-31 Showa Sangyo Co Ltd Use of polycosanol, heat deterioration inhibitor for oil-and-fat, method for inhibiting heat deterioration of oil-and-fat, and oil-and-fat composition for fried or deep-fried food
JP2007289073A (en) * 2006-04-25 2007-11-08 Sakamoto Yakuhin Kogyo Co Ltd Storage stabilizer for noodle dough coating
CN101466270A (en) * 2006-04-11 2009-06-24 马泰克生物科学公司 Food products comprising long chain polyunsaturated fatty acids and methods for preparing the same
CN101616593A (en) * 2007-02-05 2009-12-30 麒麟协和食品株式会社 Dough improver
JP2018023303A (en) * 2016-08-09 2018-02-15 奥野製薬工業株式会社 Food additive for inhibiting baked coloration
CN110235956A (en) * 2018-03-07 2019-09-17 丰益(上海)生物技术研发中心有限公司 Grease additive, fat or oil composition and its manufacturing method comprising it
CN111372463A (en) * 2017-09-06 2020-07-03 毛里科技有限公司 Method for preparing flour tortillas

Patent Citations (12)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US5679390A (en) * 1995-07-27 1997-10-21 Conover; Donald Robert Composition and method for making/using a natural fat-free, deep-fried flavoring
CN1361665A (en) * 1999-07-21 2002-07-31 贝尔奶酪制造公司 Cheese coating composition
JP2002010746A (en) * 2000-06-29 2002-01-15 Sakamoto Yakuhin Kogyo Co Ltd Mixed flour for fried food
CN1541069A (en) * 2000-09-26 2004-10-27 Improved emulsifier systems for use in making dehydrated starch ingredients
JP2003333993A (en) * 2002-05-22 2003-11-25 Sakamoto Yakuhin Kogyo Co Ltd Mixed flour for fried cake food
JP2005082635A (en) * 2003-09-05 2005-03-31 Showa Sangyo Co Ltd Use of polycosanol, heat deterioration inhibitor for oil-and-fat, method for inhibiting heat deterioration of oil-and-fat, and oil-and-fat composition for fried or deep-fried food
CN101466270A (en) * 2006-04-11 2009-06-24 马泰克生物科学公司 Food products comprising long chain polyunsaturated fatty acids and methods for preparing the same
JP2007289073A (en) * 2006-04-25 2007-11-08 Sakamoto Yakuhin Kogyo Co Ltd Storage stabilizer for noodle dough coating
CN101616593A (en) * 2007-02-05 2009-12-30 麒麟协和食品株式会社 Dough improver
JP2018023303A (en) * 2016-08-09 2018-02-15 奥野製薬工業株式会社 Food additive for inhibiting baked coloration
CN111372463A (en) * 2017-09-06 2020-07-03 毛里科技有限公司 Method for preparing flour tortillas
CN110235956A (en) * 2018-03-07 2019-09-17 丰益(上海)生物技术研发中心有限公司 Grease additive, fat or oil composition and its manufacturing method comprising it

Non-Patent Citations (2)

* Cited by examiner, † Cited by third party
Title
王兴国: "《油料科学原理》", vol. 2017, 北京：中国轻工业出版社, pages: 189 *
田克勤: "《食品营养与安全》", vol. 2014, 31 August 2014, 大连：东北财经大学出版社, pages: 111 *

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN114794451A (en) * 2022-05-16 2022-07-29 阳江市酥香贸易有限公司 Frying powder for food frying

Similar Documents

Publication Publication Date Title
US4560569A (en) Formulation of dough-based fried snack foods
JP5570582B2 (en) Dry noodles and method for producing the same
KR20070068352A (en) Method for reducing acrylamide formation in thermally processed foods
JP4652958B2 (en) Deep-fried food and method for producing the same
CN113854467A (en) Special frying powder and fried food
JP2014036610A (en) Method for producing heat treated wheat flour
CN101961096B (en) Processing method for reducing fat content of fried potato cakes
CN105249311A (en) Method for producing fish noodles
CN107645911A (en) Noodles and noodle dough containing microalgae powder
KR100874244B1 (en) Method for production of kimbap containing tuna
TW201912655A (en) Method for producing oxidized starch for top coat material
KR101457265B1 (en) Manufacturing method of nonglutinous rice cake for frying only
CN113826859A (en) Hotpot condiment and preparation method thereof
JP4021512B2 (en) Noodle quality improver and method for producing noodles
JP2005328795A (en) Powdery food additive pharmaceutical preparation having defatted soybean powder as base material
CN112826026A (en) Freeze-dried dough sheet product containing plant carbon black and preparation method thereof
EP4338597A1 (en) Method for manufacturing instant fried noodles and instant fried noodles
JP6450047B1 (en) Method for producing flaky non-fried potato snacks
CN113826709B (en) Fat additive, frying oil composition and fried food
JP7045875B2 (en) Batter mix for fried food
RU2404647C1 (en) Method of manufacturing wafery bread
CN112352913A (en) Coated noodles
JP6990970B2 (en) Fat composition for frying
KR100372733B1 (en) Dried noodle added thicking agent and emulsified oil and manufacturing method thereof
CN115299476A (en) Low-acrylamide flour product and preparation method thereof

Legal Events

Date Code Title Description
PB01 Publication
PB01 Publication
SE01 Entry into force of request for substantive examination
SE01 Entry into force of request for substantive examination