CN101961096A - Processing method for reducing fat content of fried potato cakes - Google Patents
Processing method for reducing fat content of fried potato cakes Download PDFInfo
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- CN101961096A CN101961096A CN2010102885177A CN201010288517A CN101961096A CN 101961096 A CN101961096 A CN 101961096A CN 2010102885177 A CN2010102885177 A CN 2010102885177A CN 201010288517 A CN201010288517 A CN 201010288517A CN 101961096 A CN101961096 A CN 101961096A
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Abstract
The invention discloses a processing method for reducing the fat content of fried potato cakes. The processing method comprises the following steps of: mixing wheat flour, gluten protein powder and sodium tripolyphosphate to prepare a film coating agent of potato cakes; quickly freezing a single coated potato cake and then frying; deoiling and then quickly freezing for the second time. The invention can effectively reduce the fat content of the fried potato cakes and improve the sensory quality of products.
Description
Technical field
The present invention relates to a kind of processing method of food, especially relate to a kind of processing method that reduces fried potato cake fat content.
Background technology
Fried potato is to utilize grease as heat exchange material, makes starch gelatinization, protein denaturation, and moisture is overflowed with vapor form, forms the quasi-tradition food with peat-reek, enjoys the consumer to like at home and abroad.The fried potato of selling on the China market is to adopt traditional fried explained hereafter mostly at present, and there is two large problems in its product, the one, and fat content is up to 30%～50%; The 2nd, food easy oxidation deterioration in storage that fat content is high necessitates so seek a kind of new processing technology that reduces fried potato cake fat content.
At present a lot of research and utilizations are coated with the oil absorbency that membrane technology reduces product.Stock chart bread at deep fried products is wrapped up in layer of substance, utilize its Penetration Signature and hot gelation or bridging property, when fried, form the barrier layer of one deck grease infiltration, reduce the water evaporates loss, change the structure on fried food surface, thereby reach the effect that reduces the product fat content.
The patent of invention of Chinese patent publication number CN1123517A discloses preparation and has contained the low heat value fat or oil composition but do not give undesirable greasy feeling or the method for the traditional oils potato chip wax sense and that have satisfied slip.Immerse raw potato pieces in the low heat value fat or oil composition and fry to water content be about 2% to about 20%.The low heat value fat or oil composition comprises about 70% to 100% nondigestible grease component and 0% to about 30% triglyceride fat or oil ingredient, and its wax/lipid thixotroping area of hysteresis loop value is that about 25KPa/s is to about 150KPa/s.Potato block is removed low-calorie fat-and-oil composition after being fried desired moisture, so that the fat content of product oil potato chip is in about 23% to 32% scope.
" grain circulation technology " the 2nd phase in 2009 has been delivered the article " reducing the effective ways of fried food oil absorbency " of Zhang Cuihua, summed up the effective ways of present reduction fried food oil absorbency in the article, mainly contain change frying technological process, be coated with membrane technology, change fried medium, the physics de-oiling method.Frying technological process is the importance that influences the fried food oil absorbency, and influence factor comprises shape, preliminary treatment of frying temperature, fried time, food etc.The class coating material that is applied to reduce the oil absorbency aspect mainly contains at present: polysaccharide material (as modified starch, modified cellulose, gelatin, pectin, glucan etc.), protein material (as soybean protein isolate, lactalbumin) also has some avirulence macromolecule polyalcohols (as polyoxyethylene, carbopol) etc.
Summary of the invention
The technical problem to be solved in the present invention provides a kind of processing method that reduces fried potato cake fat content, and this method can reduce the fat content of fried potato cake effectively, has improved the organoleptic quality of product.
For solving the problems of the technologies described above, technical scheme that the present invention adopts is:
The invention provides a kind of processing method that reduces fried potato cake fat content, this method comprises makes latke with the potato preliminary treatment, fried potato cake then, the latke after fried being carried out de-oiling processing and quick-frozen handles again, after the step of latke is made in described potato preliminary treatment, carry out before the fried step, use fruit glaze agent to latke processings of filming, and carry out the individual quick freezing processing;
Wherein, described fruit glaze agent is the component that contains following proportioning in every 2L water: wheat flour 1.3kg～1.5kg, gluten protein powder 90g～100g and sodium phosphate trimer 9g～11g.Be preferably, described set of dispense ratio is preferably and adds wheat flour 1.4kg, gluten protein powder 95g, sodium phosphate trimer 10.5g in every 2L water.
It is that the latke that will scribble fruit glaze agent is tiled on the conveyer belt of single quick-freezing machine and carries out individual quick freezing that described individual quick freezing is handled, and described single quick-freezing machine comprises first freezing zone and second freezing zone; Wherein, the cold air temperature is-38～-40 ℃, and the air velocity of first freezing zone and second freezing zone is respectively 5～6m/s and 4～5m/s, and the quick-frozen time is 9～11min, and inlet amount is 90～120kg/h.Particularly, optimal process parameter of the present invention is: the cold air temperature is-38 ℃, and the air velocity of first freezing zone and second freezing zone is respectively 5m/s and 4m/s, and the quick-frozen time is 10min, and inlet amount is 100kg/h.Handle through individual quick freezing, the final central temperature of material is about-6 ℃,
The described step that latke is made in the potato preliminary treatment is with peeling potatoes, cleaning, section, and the thickness of section makes the potato block diameter keep 9cm-11.5cm at 5mm-8mm.
In the described fried step, frying temperature is 170 ℃～185 ℃, and the fried time is 85～100s.
It is to adopt centrifugation method that described de-oiling is handled.
The step that described last quick-frozen is handled is that the latke after de-oiling is handled is put into instant freezer and carried out quick-frozen and handle, and makes that final products are stable to be reached or be lower than-18 ℃.
Processing method of the present invention is applicable to the processing of the fried food except that latke, for example fried spring roll, croquette, pakora, fruit or the like.
The invention has the advantages that:
1, the present invention utilizes wheat flour, gluten protein powder and sodium phosphate trimer to make the fruit glaze agent of latke, high protein in the gluten protein powder, can form network polymers with the sodium phosphate trimer complexing, both stoped overflowing of internal moisture, also stop entering of outside grease, reduced the fat content of product.
2, it is fried again that the present invention will scribble the latke elder generation individual quick freezing of fruit glaze agent.Quick-frozen makes latke surface form tiny ice crystal, and when fried, ice crystal distils rapidly, the rapid gelatinization of surface starch, and make the surface shortcakeization in the short time at the utmost point, and shortened the fried time, reduced the latke fat content.
3, compare with traditional technology, the fried potato cake fat content that the present invention makes is low, is about 10%～13%, and the shelf-life prolongs, and production cost reduces.
The specific embodiment
The potato of using potato to provide as Fujian Xin Run Food Co., Ltd in the embodiment of the invention, other potatos all are applicable to the present invention.
Embodiment 1
(1) potato preliminary treatment: the selected back impurity elimination of potato, through peeler peeling, cleaning, slice thickness is in 5mm-8mm, finishing defective, and the finishing diameter is chosen the sheet less than 9cm greater than the sheet of 11.5cm, makes the potato block diameter keep 9cm-11.5cm.
(2) making of fruit glaze agent: add wheat flour 1.4kg, gluten protein powder 95g in every 2L water, sodium phosphate trimer 10.5g, stirring promptly gets fruit glaze agent.
(3) be coated with fruit glaze agent: make fruit glaze agent form uniform and smooth coating on the surface of latke.
(4) individual quick freezing: the latke that will scribble fruit glaze agent is tiled in one by one on the conveyer belt of single quick-freezing machine and carries out individual quick freezing.The cold air temperature is-38 ℃, and the air velocity of first freezing zone and second freezing zone is respectively 5m/s and 4m/s, and the quick-frozen time is 10min, and the final central temperature of material is about-6 ℃, and inlet amount is 100kg/h.
(5) high temperature is fried: put into 180 ℃ the fried about 90s of palm oil after the latke after the quick-frozen is selected.
(6) quick-frozen for the second time: the latke after fried is entered instant freezer after by the centrifuge de-oiling carry out quick-frozen second time and handle, final products are stablized and are reached or be lower than-18 ℃.
Is that standard is evaluated with products obtained therefrom with fat content and subjective appreciation.
Wherein determination of fat is according to the Soxhlet extraction process among the GB/T 5009.6-2003.Evaluation result sees Table 1.
Embodiment 2
(1) potato preliminary treatment: the selected back impurity elimination of potato, through peeler peeling, cleaning, slice thickness is in 5mm-8mm, finishing defective, and the finishing diameter is chosen the sheet less than 9cm greater than the sheet of 11.5cm, makes the potato block diameter keep 9cm-11.5cm.
(2) making of fruit glaze agent: add wheat flour 1.5kg, gluten protein powder 100g in every 2L water, sodium phosphate trimer 9.0g, stirring promptly gets fruit glaze agent.
(3) be coated with fruit glaze agent: make fruit glaze agent form uniform and smooth coating on the surface of latke.
(4) individual quick freezing: the latke that will scribble fruit glaze agent is tiled in one by one on the conveyer belt of single quick-freezing machine and carries out individual quick freezing.The cold air temperature is-38 ℃, and the air velocity of first freezing zone and second freezing zone is respectively 5m/s and 4m/s, and the quick-frozen time is 10min, and the final central temperature of material is about-6 ℃, and inlet amount is 100kg/h.
(5) high temperature is fried: put into 185 ℃ the fried about 85s of palm oil after the latke after the quick-frozen is selected.
(6) quick-frozen for the second time: the latke after fried is entered instant freezer after by the centrifuge de-oiling carry out quick-frozen second time and handle, final products are stablized and are reached or be lower than-18 ℃.
Is that standard is evaluated with products obtained therefrom with fat content and subjective appreciation.Evaluation result sees Table 1.
Embodiment 3
(1) potato preliminary treatment: the selected back impurity elimination of potato, through peeler peeling, cleaning, slice thickness is in 5mm-8mm, finishing defective, and the finishing diameter is chosen the sheet less than 9cm greater than the sheet of 11.5cm, makes the potato block diameter keep 9cm-11.5cm.
(2) making of fruit glaze agent: add wheat flour 1.4kg, gluten protein powder 95g in every 2L water, sodium phosphate trimer 10.5g, stirring promptly gets fruit glaze agent.
(3) be coated with fruit glaze agent: make fruit glaze agent form uniform and smooth coating on the surface of latke.
(4) individual quick freezing: the latke that will scribble fruit glaze agent is tiled in one by one on the conveyer belt of single quick-freezing machine and carries out individual quick freezing.The cold air temperature is-40 ℃, and the air velocity of first freezing zone and second freezing zone is respectively 6m/s and 5m/s, and the quick-frozen time is 9min, and the final central temperature of material is about-6 ℃, and inlet amount is 120kg/h.
(5) high temperature is fried: put into 170 ℃ the fried about 100s of palm oil after the latke after the quick-frozen is selected.
(6) quick-frozen for the second time: the latke after fried is entered instant freezer after by the centrifuge de-oiling carry out quick-frozen second time and handle, final products are stablized and are reached or be lower than-18 ℃.
Is that standard is evaluated with products obtained therefrom with fat content and subjective appreciation.Evaluation result sees Table 1.
Reference examples 1
With the potato that the embodiment of the invention was adopted is raw material, and except the processing of not filming, all the other are all identical with embodiment 1.Is that standard is evaluated with products obtained therefrom with fat content and subjective appreciation.Evaluation result sees Table 1.
Reference examples 2
With the potato that the embodiment of the invention was adopted is raw material, handles except not carrying out individual quick freezing, and all the other are all identical with embodiment 2.Is that standard is evaluated with products obtained therefrom with fat content and subjective appreciation.Evaluation result sees Table 1.
Reference examples 3
With the potato that the embodiment of the invention was adopted is raw material, handles except not filming and the individual quick freezing processing, and all the other are all identical with embodiment 3.Is that standard is evaluated with products obtained therefrom with fat content and subjective appreciation.Evaluation result sees Table 1.
Form 1:
| Fat content (%) | Subjective appreciation | |
| Embodiment 1 | 10.5 | Faint yellow uniformity, the edge does not have brown stain, no greasy feeling |
| Reference examples 1 | 23.2 | Yellow, there is brown stain at the edge, and mouthfeel is greasy |
| Embodiment 2 | 12.2 | Faint yellow uniformity, the edge does not have brown stain, no greasy feeling |
| Reference examples 2 | 25.7 | Yellow, mouthfeel is greasy, and adventitia is inhomogeneous |
| Embodiment 3 | 11.4 | Faint yellow uniformity, the edge does not have brown stain, no greasy feeling |
| Reference examples 3 | 30 | Yellow, there is brown stain at the edge, and mouthfeel is greasy |
By table 1 as seen,, reduced the fat content in the product largely, improved the organoleptic quality of product in conjunction with being coated with the latke that membrane technology adopts the fried again processes of first individual quick freezing.
Obviously, the above embodiment of the present invention only is for example of the present invention clearly is described, and is not to be qualification to embodiments of the present invention.For those of ordinary skill in the field, can also make other changes in different forms on the basis of the above description.Here can't give exhaustive to all embodiments.Everyly belong to the row that conspicuous variation that technical scheme of the present invention extends out or change still are in protection scope of the present invention.
Claims (6)
1. processing method that reduces fried potato cake fat content, this method comprises makes latke with the potato preliminary treatment, fried potato cake then, the latke after fried being carried out de-oiling processing and quick-frozen handles again, it is characterized in that: after the step of latke is made in described potato preliminary treatment, carry out before the fried step, use fruit glaze agent to latke processings of filming, and carry out the individual quick freezing processing;
Wherein, described fruit glaze agent is the component that contains following proportioning in every 2L water: wheat flour 1.3kg～1.5kg, gluten protein powder 90g～100g and sodium phosphate trimer 9g～11g.
2. processing method according to claim 1, it is characterized in that, it is that the latke that will scribble fruit glaze agent is tiled on the conveyer belt of single quick-freezing machine and carries out individual quick freezing that described individual quick freezing is handled, and described single quick-freezing machine comprises first freezing zone and second freezing zone; Wherein, the cold air temperature is-38 ℃～-40 ℃, and the air velocity of first freezing zone and second freezing zone is respectively 5～6m/s and 4～5m/s, and the quick-frozen time is 9～11min, and inlet amount is 90～120kg/h.
3. processing method according to claim 1 and 2 is characterized in that, the described step that latke is made in the potato preliminary treatment is with peeling potatoes, cleaning, section, and the thickness of section makes the potato block diameter keep 9cm-11.5cm at 5mm-8mm.
4. processing method according to claim 1 and 2 is characterized in that, in the described fried step, frying temperature is 170 ℃～185 ℃, and the fried time is 85～100s.
5. processing method according to claim 1 and 2 is characterized in that, it is to adopt centrifugation method to carry out de-oiling that described de-oiling is handled.
6. processing method according to claim 1 and 2 is characterized in that, the step that described last quick-frozen is handled is that the latke after de-oiling is handled is put into instant freezer and carried out quick-frozen and handle, and final products are reached or is lower than-18 ℃.
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| CN2010102885177A CN101961096B (en) | 2010-09-21 | 2010-09-21 | Processing method for reducing fat content of fried potato cakes |
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| CN2010102885177A CN101961096B (en) | 2010-09-21 | 2010-09-21 | Processing method for reducing fat content of fried potato cakes |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102860479A (en) * | 2012-09-29 | 2013-01-09 | 河南工业大学 | Chips processing method reducing generation of acrylamide |
| CN103719781A (en) * | 2014-01-22 | 2014-04-16 | 乳山宏伟食品有限公司 | Teppanyaki potato and preparation method thereof |
| CN104970321A (en) * | 2015-06-19 | 2015-10-14 | 味特佳食品江苏有限公司 | Processing method of deep-fried potato chips with low oil content |
| CN105325967A (en) * | 2015-11-26 | 2016-02-17 | 江南大学 | Method for reducing oil content of fried potato chips |
| CN105377053A (en) * | 2013-03-15 | 2016-03-02 | 福瑞托-雷北美有限公司 | Fried food product with reduced oil content |
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| CN1123517A (en) * | 1993-04-08 | 1996-05-29 | 普罗克特和甘保尔公司 | Reduced calorie potato chips obtained by frying raw potato slices in a reduced calorie fat composition and removing a portion of said fat composition from the chips |
| CN1600155A (en) * | 2003-08-22 | 2005-03-30 | 国家淀粉及化学投资控股公司 | Starches for reduced fat in fried food systems |
| CN101669608A (en) * | 2009-10-13 | 2010-03-17 | 哈尔滨达紫香科技发展有限公司 | New technique for vacuum freezing and frying color potato chips and color sweet potato chips |
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2010
- 2010-09-21 CN CN2010102885177A patent/CN101961096B/en not_active Expired - Fee Related
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1123517A (en) * | 1993-04-08 | 1996-05-29 | 普罗克特和甘保尔公司 | Reduced calorie potato chips obtained by frying raw potato slices in a reduced calorie fat composition and removing a portion of said fat composition from the chips |
| CN1600155A (en) * | 2003-08-22 | 2005-03-30 | 国家淀粉及化学投资控股公司 | Starches for reduced fat in fried food systems |
| CN101669608A (en) * | 2009-10-13 | 2010-03-17 | 哈尔滨达紫香科技发展有限公司 | New technique for vacuum freezing and frying color potato chips and color sweet potato chips |
Non-Patent Citations (2)
| Title |
|---|
| 《食品科学》 20060715 张喻等 常压油炸马铃薯脆片加工工艺参数的研究 , 第07期 2 * |
| 《食品科技》 20090520 张翠华等 控制油炸食品吸油率方法的研究 , 第05期 2 * |
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102860479A (en) * | 2012-09-29 | 2013-01-09 | 河南工业大学 | Chips processing method reducing generation of acrylamide |
| CN105377053A (en) * | 2013-03-15 | 2016-03-02 | 福瑞托-雷北美有限公司 | Fried food product with reduced oil content |
| CN105377053B (en) * | 2013-03-15 | 2019-08-02 | 福瑞托-雷北美有限公司 | The fried food product of oil content with reduction |
| CN103719781A (en) * | 2014-01-22 | 2014-04-16 | 乳山宏伟食品有限公司 | Teppanyaki potato and preparation method thereof |
| CN104970321A (en) * | 2015-06-19 | 2015-10-14 | 味特佳食品江苏有限公司 | Processing method of deep-fried potato chips with low oil content |
| CN105325967A (en) * | 2015-11-26 | 2016-02-17 | 江南大学 | Method for reducing oil content of fried potato chips |
| CN105325967B (en) * | 2015-11-26 | 2019-01-11 | 江南大学 | A method of reducing fried potato crisp chip oil content |
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| CN101961096B (en) | 2012-07-04 |
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Denomination of invention: Processing method for reducing fat content of fried potato cakes Effective date of registration: 20130912 Granted publication date: 20120704 Pledgee: Bank of Communications Ltd Zhangzhou branch Pledgor: Fujian Xinrun Food Co., Ltd. Registration number: 2013350000024 |
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