CN103948016B - The application of Arabinose in the rotten based article Toner of fish fry - Google Patents
The application of Arabinose in the rotten based article Toner of fish fry Download PDFInfo
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- CN103948016B CN103948016B CN201410208910.9A CN201410208910A CN103948016B CN 103948016 B CN103948016 B CN 103948016B CN 201410208910 A CN201410208910 A CN 201410208910A CN 103948016 B CN103948016 B CN 103948016B
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- arabinose
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- toner
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- PYMYPHUHKUWMLA-UHFFFAOYSA-N arabinose Natural products OCC(O)C(O)C(O)C=O PYMYPHUHKUWMLA-UHFFFAOYSA-N 0.000 title claims abstract description 53
- SRBFZHDQGSBBOR-UHFFFAOYSA-N beta-D-Pyranose-Lyxose Natural products OC1COC(O)C(O)C1O SRBFZHDQGSBBOR-UHFFFAOYSA-N 0.000 title claims abstract description 53
- 241000251468 Actinopterygii Species 0.000 title claims abstract description 52
- PYMYPHUHKUWMLA-WDCZJNDASA-N arabinose Chemical compound OC[C@@H](O)[C@@H](O)[C@H](O)C=O PYMYPHUHKUWMLA-WDCZJNDASA-N 0.000 title claims abstract description 51
- 239000006188 syrup Substances 0.000 claims abstract description 36
- 235000020357 syrup Nutrition 0.000 claims abstract description 36
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 15
- FFRBMBIXVSCUFS-UHFFFAOYSA-N 2,4-dinitro-1-naphthol Chemical compound C1=CC=C2C(O)=C([N+]([O-])=O)C=C([N+]([O-])=O)C2=C1 FFRBMBIXVSCUFS-UHFFFAOYSA-N 0.000 claims abstract description 13
- 235000000346 sugar Nutrition 0.000 claims abstract description 13
- 229930091371 Fructose Natural products 0.000 claims description 21
- 239000005715 Fructose Substances 0.000 claims description 21
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 claims description 21
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 claims description 20
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 claims description 20
- 239000000843 powder Substances 0.000 claims description 12
- 239000003921 oil Substances 0.000 claims description 10
- 235000019198 oils Nutrition 0.000 claims description 10
- GUBGYTABKSRVRQ-QUYVBRFLSA-N beta-maltose Chemical compound OC[C@H]1O[C@H](O[C@H]2[C@H](O)[C@@H](O)[C@H](O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@@H]1O GUBGYTABKSRVRQ-QUYVBRFLSA-N 0.000 claims description 8
- 235000015112 vegetable and seed oil Nutrition 0.000 claims description 7
- 239000008158 vegetable oil Substances 0.000 claims description 7
- 238000004040 coloring Methods 0.000 abstract description 15
- 230000000694 effects Effects 0.000 abstract description 6
- 235000013305 food Nutrition 0.000 abstract description 6
- 230000000711 cancerogenic effect Effects 0.000 abstract description 5
- 231100000315 carcinogenic Toxicity 0.000 abstract description 5
- 239000000463 material Substances 0.000 abstract description 5
- HRPVXLWXLXDGHG-UHFFFAOYSA-N Acrylamide Chemical compound NC(=O)C=C HRPVXLWXLXDGHG-UHFFFAOYSA-N 0.000 abstract description 4
- 235000019465 surimi Nutrition 0.000 abstract description 4
- 241000252229 Carassius auratus Species 0.000 description 13
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 8
- 239000008103 glucose Substances 0.000 description 8
- 239000002932 luster Substances 0.000 description 8
- 238000000034 method Methods 0.000 description 7
- SRBFZHDQGSBBOR-LECHCGJUSA-N alpha-D-xylose Chemical compound O[C@@H]1CO[C@H](O)[C@H](O)[C@H]1O SRBFZHDQGSBBOR-LECHCGJUSA-N 0.000 description 6
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 6
- 229960003487 xylose Drugs 0.000 description 6
- 238000001816 cooling Methods 0.000 description 5
- 235000021552 granulated sugar Nutrition 0.000 description 5
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 4
- 229930006000 Sucrose Natural products 0.000 description 4
- 239000005720 sucrose Substances 0.000 description 4
- LPQOADBMXVRBNX-UHFFFAOYSA-N ac1ldcw0 Chemical compound Cl.C1CN(C)CCN1C1=C(F)C=C2C(=O)C(C(O)=O)=CN3CCSC1=C32 LPQOADBMXVRBNX-UHFFFAOYSA-N 0.000 description 3
- 235000013527 bean curd Nutrition 0.000 description 3
- 235000005911 diet Nutrition 0.000 description 3
- 230000037213 diet Effects 0.000 description 3
- 244000297694 fish poison bean Species 0.000 description 3
- 239000000084 colloidal system Substances 0.000 description 2
- 235000009508 confectionery Nutrition 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000013355 food flavoring agent Nutrition 0.000 description 2
- 235000003599 food sweetener Nutrition 0.000 description 2
- 230000036541 health Effects 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 238000010422 painting Methods 0.000 description 2
- 238000000926 separation method Methods 0.000 description 2
- 239000003765 sweetening agent Substances 0.000 description 2
- 241001313855 Bletilla Species 0.000 description 1
- 241000238366 Cephalopoda Species 0.000 description 1
- 229920002261 Corn starch Polymers 0.000 description 1
- HMFHBZSHGGEWLO-SOOFDHNKSA-N D-ribofuranose Chemical compound OC[C@H]1OC(O)[C@H](O)[C@@H]1O HMFHBZSHGGEWLO-SOOFDHNKSA-N 0.000 description 1
- SRBFZHDQGSBBOR-IOVATXLUSA-N D-xylopyranose Chemical compound O[C@@H]1COC(O)[C@H](O)[C@H]1O SRBFZHDQGSBBOR-IOVATXLUSA-N 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 244000068988 Glycine max Species 0.000 description 1
- 235000010469 Glycine max Nutrition 0.000 description 1
- 229920002488 Hemicellulose Polymers 0.000 description 1
- 241000228347 Monascus <ascomycete fungus> Species 0.000 description 1
- 229910019142 PO4 Inorganic materials 0.000 description 1
- 206010033546 Pallor Diseases 0.000 description 1
- 229920002230 Pectic acid Polymers 0.000 description 1
- 241000218633 Pinidae Species 0.000 description 1
- PYMYPHUHKUWMLA-LMVFSUKVSA-N Ribose Natural products OC[C@@H](O)[C@@H](O)[C@@H](O)C=O PYMYPHUHKUWMLA-LMVFSUKVSA-N 0.000 description 1
- 241000191442 Tenualosa reevesii Species 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- HMFHBZSHGGEWLO-UHFFFAOYSA-N alpha-D-Furanose-Ribose Natural products OCC1OC(O)C(O)C1O HMFHBZSHGGEWLO-UHFFFAOYSA-N 0.000 description 1
- 125000000089 arabinosyl group Chemical group C1([C@@H](O)[C@H](O)[C@H](O)CO1)* 0.000 description 1
- 235000008452 baby food Nutrition 0.000 description 1
- 230000001580 bacterial effect Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 108010051210 beta-Fructofuranosidase Proteins 0.000 description 1
- SRBFZHDQGSBBOR-KLVWXMOXSA-N beta-L-arabinopyranose Chemical compound O[C@H]1CO[C@H](O)[C@H](O)[C@H]1O SRBFZHDQGSBBOR-KLVWXMOXSA-N 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 230000000052 comparative effect Effects 0.000 description 1
- 239000002131 composite material Substances 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 239000008120 corn starch Substances 0.000 description 1
- 229940099112 cornstarch Drugs 0.000 description 1
- 206010012601 diabetes mellitus Diseases 0.000 description 1
- 150000002016 disaccharides Chemical class 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 239000000284 extract Substances 0.000 description 1
- 239000000576 food coloring agent Substances 0.000 description 1
- -1 fructose Chemical class 0.000 description 1
- 229930182478 glucoside Natural products 0.000 description 1
- 150000008131 glucosides Chemical class 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 201000001421 hyperglycemia Diseases 0.000 description 1
- 235000011073 invertase Nutrition 0.000 description 1
- 239000001573 invertase Substances 0.000 description 1
- 235000013372 meat Nutrition 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
- 239000000178 monomer Substances 0.000 description 1
- LCLHHZYHLXDRQG-ZNKJPWOQSA-N pectic acid Chemical compound O[C@@H]1[C@@H](O)[C@@H](O)O[C@H](C(O)=O)[C@@H]1OC1[C@H](O)[C@@H](O)[C@@H](OC2[C@@H]([C@@H](O)[C@@H](O)[C@H](O2)C(O)=O)O)[C@@H](C(O)=O)O1 LCLHHZYHLXDRQG-ZNKJPWOQSA-N 0.000 description 1
- 150000002978 peroxides Chemical class 0.000 description 1
- NBIIXXVUZAFLBC-UHFFFAOYSA-K phosphate Chemical compound [O-]P([O-])([O-])=O NBIIXXVUZAFLBC-UHFFFAOYSA-K 0.000 description 1
- 239000010452 phosphate Substances 0.000 description 1
- 238000000053 physical method Methods 0.000 description 1
- 239000000049 pigment Substances 0.000 description 1
- 229920002401 polyacrylamide Polymers 0.000 description 1
- 239000010318 polygalacturonic acid Substances 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 230000005180 public health Effects 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 230000028327 secretion Effects 0.000 description 1
- 238000007493 shaping process Methods 0.000 description 1
- 238000004904 shortening Methods 0.000 description 1
- 210000000813 small intestine Anatomy 0.000 description 1
- 230000037303 wrinkles Effects 0.000 description 1
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
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/10—Fish meal or powder; Granules, agglomerates or 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/40—Colouring or decolouring of foods
-
- 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
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Marine Sciences & Fisheries (AREA)
- Zoology (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Meat, Egg Or Seafood Products (AREA)
- Fish Paste Products (AREA)
Abstract
The present invention relates to food Toner technical field, in particular to the application of Arabinose in the rotten based article Toner of fish fry, Toner containing Arabinose is added in the oil of 1 times of weight, add in advance and propagandize fried sugar hotly, then add 5-10 times of water, make golden yellow syrup, rotten for fish based article is put into syrup, what make surface uniform is stained with syrup, carries out frying.There is caramelization, at the syrup that surimi product face coat is painted, the golden yellow that the fried rear display of the rotten based article of fish is tempting can be made; Not only there is good upper chromatic effect, colouring evenly, and in frying course, Yin Wendu is low, the time is short, colouring soon thus not easily produce the carcinogenic class materials such as acrylamide.
Description
Technical field
The present invention relates to food Toner technical field, the particularly application of Arabinose in the rotten based article Toner of fish fry.
Background technology
In recent years, scientist and nutritionist are found by large quantity research, Arabinose optionally can suppress the activity of the invertase digesting sucrose in small intestine, thus suppress the absorption of sucrose, therefore Arabinose in fat-reducing, control to have had in diabetes etc. to apply widely, as dieletic foodstuff, diet food, fat-reducing medicine etc.The Ministry of Public Health of China in 2008 No. 12 bulletin approval Arabinose is as new resource food, the scope of application be " varieties of food items; but do not comprise infant food ", Arabinose also has comparatively multipurpose in many-sides such as Bioexperiment, bioengineering, essence and flavoring agents, but up to the present yet there are no any research of Arabinose in surimi product colouring and report and related application.
Rotten based article such as the products such as fish bean curd, tempura, gold fish ball and squid roll of current fish fry are known by people gradually, and progressively become one of Main Foods in people's diet.For many years, in the rotten based article of the fish produced, in order to make product present good color and luster, have employed diversified method at home and abroad, such as add some pigments (as Monascus color, burnt sugar coloring) etc., but too much food coloring brings great threat to the health of people.The rotten based article of fish is because of excessively fried, and while reaching tempting color and luster, the product produced shrinks serious, not good, and easily produces the carcinogenic class materials such as acrylamide, thus limits the development of the rotten based article of fish fry to a certain extent.
At present to the painting methods of the rotten series products of fish fry or colouring Product Report less, publication number is disclose a kind of ball series products surface coloring method in the Chinese patent literature of CN102204687A, the method is before frying, glucose, wood sugar and white granulated sugar is added in ball filling, stirred by filling, the shaping rear upper pot of blanching is fried.Glucose, wood sugar and white granulated sugar addition are respectively the following percentage of filling weight: glucose 1.0 ~ 1.5%, wood sugar: 0.1 ~ 0.17%, white granulated sugar: 0.8 ~ 0.85%.But the painting methods shortcoming of this patent disclosure is: the white granulated sugar 1. owing to adding is disaccharide, comparatively monose is as slow in caramelizations such as glucose, fructose, wood sugar, arabinose, ribose, therefore the temperature needed during the fried colouring of a ball wants high, time will be grown, after fried under identical temperature and time, ball color and luster is more shallow, can not meet the demand of people to croquette color and luster aspect.2. the product because using is sweetener, and the addition of white granulated sugar and glucose is comparatively large, and heat is higher, can not meet the demand of people to health diet aspect, is not suitable for the demand of hyperglycemia population to healthy sugar aspect especially.3. color and luster is uneven, easily produces male and female face.4. ball taste is partially sweet, and in north of China consumer, acceptance is lower.
Summary of the invention
Shrink serious, not good to solve the rotten based article of the fish fry existed in prior art, and easily produce the shortcoming of the carcinogenic class materials such as polyacrylamide, the upper chromatic effect simultaneously solving prior art is more shallow, color and luster is uneven, and make the rotten series products taste of fish fry partially sweet, the shortcoming that heat is higher, thus provide a kind of Arabinose effective in colouring, uniform color, heat is lower, the lower and application do not changed in the Toner of the rotten based article mouthfeel of fish fry of sugariness.
The present invention is achieved by the following measures:
The application of a kind of Arabinose in the rotten based article Toner of fish fry, Toner containing Arabinose is added in the oil of 1 times of weight, add in advance and propagandize fried sugar hotly, then 5-10 times of water is added, make golden yellow syrup, rotten for fish based article is put into syrup, and what make surface uniform is stained with syrup, carries out frying.
Described application, also containing more than one in glucose, sucrose, maltose, wood sugar and fructose in the rotten based article Toner of preferred described fish fry.
Described application, preferred described fish fry rotten based article Toner Raw weight proportion is as follows:
Arabinose 10 parts, maltose 5-20 part, fructose 5-15 part.
Described application, preferred feedstock weight proportion is as follows:
Arabinose 10 parts, maltose 20 parts, 5 parts, fructose.
Described application, preferred feedstock weight proportion is as follows:
Arabinose 10 parts, maltose 10 parts, 10 parts, fructose.
Described application, preferred feedstock weight proportion is as follows:
Arabinose 10 parts, maltose 5 parts, 15 parts, fructose.
Described application, preferred feedstock weight proportion is as follows:
Arabinose 10 parts, maltose 15 parts, 10 parts, fructose.
Described application, preferred Arabinose, D-xylose and glucose beat powder with powder beater before use respectively, cross 100 mesh sieves.
Described application, preferably puts into the fried 40s-60s of vegetable oil of 140-160 DEG C by rotten for the fish being stained with syrup of surface uniform based article.
Arabinose, be otherwise known as L(+)-arabinose, arabinose etc., former system is named the colloid of Arabic tree secretion through a kind of dextrorotation monose that chemistry and the physical method for separation of complexity extract from a kind of, natural Arabinose is seldom free to be existed, Arabinose containing free state in the heartwood that many coniferales are set, Arabinose is extensively present in plant, usually be combined with other monose, be present in colloid, hemicellulose, pectic acid, bacterial polysaccharides and some glucosides with the form of heteroglycan.The conventional use of Arabinose is sweetener.
The rotten based article of fish fry adopts 160-175 DEG C of fried more than 2min as fish bean curd, tempura, gold fish ball etc., the color of the rotten based article of the prolongation fish with deep-fat frying time is deepened gradually, mouthfeel with the rotten based article of macrura reevesii is deteriorated gradually, when the rotten based article of fish produces tempting color and luster, its mouthfeel is obviously deteriorated.Applicant finds Arabinose caramelization quickly in research process, surimi product surface is coated in after making syrup, the rotten based article of fish fry fried 40-60s at 140-160 DEG C can produce tempting golden yellow, and uniform color, mouthfeel does not have significant change.Therefore, Arabinose has stronger upper chromatic effect in the rotten based article of fish fry.
Beneficial effect of the present invention:
(1) there is caramelization, at the syrup that surimi product face coat is painted, the golden yellow that the fried rear display of the rotten based article of fish is tempting can be made;
(2) Toner of the present invention's rotten based article using Arabinose as fish fry, described Toner can be Arabinose monomer, the rotten based article of fish fry is added on as fish bean curd after directly Arabinose can being made syrup, tempura, use in gold fish ball etc., also can be that itself and other edible carbohydrate is as glucose, sucrose, maltose, wood sugar, the Toner of the compounds such as fructose, not only there is good upper chromatic effect, colouring evenly, and Yin Wendu is low in frying course, time is short, colouring soon thus not easily produces the carcinogenic class materials such as acrylamide,
(3) Arabinose of the present invention is while playing colouring effect, can reduce the unit oil consumption in production process, improves the service life of frying oil, and the index such as average acid value, peroxide value of the rotten based article of fried fish is reduced, more healthy after edible.In addition, because shortening deep-fat frying time, the moisture loss of the rotten based article of fish fry reduces, thus its mouthfeel is improved;
(4) Arabinose of the present invention is effective as the colouring of fish fry rotten based article Toner use, and evenly, heat is low in colouring, and can not have an impact to the taste of the rotten based article of fish fry;
(5) first stir-fry fried sugar is carried out to Toner, colouring can be made even, shorten the colouring time, and the mouthfeel of goods and apparent state can not be affected.
Detailed description of the invention
For a better understanding of the present invention, further illustrate using the preparation of fish ball as specific embodiment below.
According to production requirement, to drop in cutmixer through the pretreated flesh of fish, salt, composite phosphate and a small amount of frozen water, unlatching cutmixer low temperature is cut and is mixed to meat pulpous state, then add cornstarch, farina, the remaining frozen water of soybean separation protein bletilla etc. to continue to cut and mix, finally add essence and flavoring agent, flavoring etc. to cut and mix that to have certain viscoelastic fish rotten, cut temperature in the process of mixing and control below 12 DEG C.The fish gruel of making is dropped into apparatus for forming meatball, and open apparatus for forming meatball, the fish ball extruded is put in preformed 5-10min in the warm water of about 40 DEG C, and boiling about 5min in the hot water of 80-90 DEG C, pulls fish ball out and drain away the water, cool subsequently.
embodiment 1:
(1) Arabinose, maltose, fructose are beaten powder with powder beater respectively, cross 100 mesh sieves;
(2) Arabinose obtained above 100 grams, maltose 200 grams, 50 grams, fructose are mixed, add in the oil of 1 times of weight, add in advance and propagandize fried sugar hotly to golden yellow (following examples are same), then add 5 times of water, make syrup, fish ball after cooling is put into syrup, and what make surface uniform is stained with syrup, puts into the fried 40s of vegetable oil of 150 DEG C, gold fish ball can be made into, a ball is tempting golden yellow, uniform color, and does not have an impact to the taste of gold fish ball.
embodiment 2:
(1) Arabinose, maltose, fructose are beaten powder with powder beater respectively, cross 100 mesh sieves;
(2) Arabinose obtained above 100 grams, maltose 100 grams, 100 grams, fructose are mixed, add in the oil of 1 times of weight, add in advance and propagandize fried sugar hotly, then add 7 times of water, make syrup, fish ball after cooling is put into syrup, and what make surface uniform is stained with syrup, puts into the fried 45s of vegetable oil of 150 DEG C, gold fish ball can be made into, a ball is tempting golden yellow, uniform color, and does not have an impact to the taste of gold fish ball.
embodiment 3:
(1) Arabinose, maltose, fructose are beaten powder with powder beater respectively, cross 100 mesh sieves;
(2) Arabinose obtained above 100 grams, maltose 50 grams, 150 grams, fructose are mixed, add in the oil of 1 times of weight, add in advance and propagandize fried sugar hotly, then add 10 times of water and make syrup, the fish ball after cooling is put into syrup, what make surface uniform is stained with syrup, put into the fried 60s of vegetable oil of 150 DEG C, can be made into gold fish ball, a ball is tempting golden yellow, uniform color, and the taste of gold fish ball is not had an impact.
embodiment 4:
(1) Arabinose, maltose, fructose are beaten powder with powder beater respectively, cross 100 mesh sieves;
(2) Arabinose obtained above 100 grams, maltose 150 grams, 100 grams, fructose are mixed, add in the oil of 1 times of weight, add in advance and propagandize fried sugar hotly, then add 7 times of water, make syrup, fish ball after cooling is put into syrup, and what make surface uniform is stained with syrup, puts into the fried 40s of vegetable oil of 160 DEG C, gold fish ball can be made into, a ball is tempting golden yellow, uniform color, and does not have an impact to the taste of gold fish ball.
comparative example 1:
Compared with embodiment 2, the Arabinose of identical amount, maltose, fructose are mixed, do not carry out stir-fry fried sugar, directly add 7 times of water, syrup is made in heating, fish ball after cooling is put into syrup, what make surface uniform is stained with syrup, puts into the fried 100s of vegetable oil of 150 DEG C, is made into gold fish ball, there are wrinkle on surface, and fragility is poor.
The gold fish ball color and luster using above-mentioned Toner to prepare is good, product are mutually good, mouthfeel is crisp, heat is low, and not easily produces the carcinogenic class materials such as acrylamide, edible more healthy.
Above-described embodiment is the present invention's preferably embodiment; but embodiments of the present invention are not by the restriction of embodiment; other is any do not deviate from Spirit Essence of the present invention and principle under make change, modification, combination, substitute, simplify and all should be equivalent substitute mode, be included within protection scope of the present invention.
Claims (5)
1. the application of Arabinose in the rotten based article Toner of fish fry, the Toner containing Arabinose is it is characterized in that to add in the oil of 1 times of weight, add in advance and propagandize fried sugar hotly to golden yellow, then 5-10 times of water is added, make syrup, rotten for fish fry based article is put into syrup, and what make surface uniform is stained with syrup, carries out frying;
Described fish fry rotten based article Toner Raw weight proportion is as follows:
Arabinose 10 parts, maltose 20 parts, 5 parts, fructose.
2. the application of Arabinose in the rotten based article Toner of fish fry, the Toner containing Arabinose is it is characterized in that to add in the oil of 1 times of weight, add in advance and propagandize fried sugar hotly to golden yellow, then 5-10 times of water is added, make syrup, rotten for fish fry based article is put into syrup, and what make surface uniform is stained with syrup, carries out frying;
Described fish fry rotten based article Toner Raw weight proportion is as follows:
Arabinose 10 parts, maltose 10 parts, 10 parts, fructose.
3. the application of Arabinose in the rotten based article Toner of fish fry, the Toner containing Arabinose is it is characterized in that to add in the oil of 1 times of weight, add in advance and propagandize fried sugar hotly to golden yellow, then 5-10 times of water is added, make syrup, rotten for fish fry based article is put into syrup, and what make surface uniform is stained with syrup, carries out frying;
Described fish fry rotten based article Toner Raw weight proportion is as follows:
Arabinose 10 parts, maltose 15 parts, 10 parts, fructose.
4. the application according to any one of claim 1-3, is characterized in that Arabinose, maltose and fructose beat powder with powder beater before use respectively, crosses 100 mesh sieves.
5. the application according to any one of claim 1-3, is characterized in that the fried 40s-60s of vegetable oil rotten for the fish fry being stained with syrup of surface uniform based article being put into 140-160 DEG C.
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| CN106880058B (en) * | 2017-04-21 | 2020-05-15 | 禹城市恒溢生物科技有限公司 | Sugar-free syrup and preparation method thereof |
| CN107125637B (en) * | 2017-05-03 | 2021-03-26 | 福建安井食品股份有限公司 | Method for improving coloring efficiency of minced fillet product in frying process by utilizing microwave heating |
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| US20080075808A1 (en) * | 2006-09-21 | 2008-03-27 | Solae, Llc | Process for Producing Colored Structured Plant Protein Products |
| CN101366501A (en) * | 2008-09-19 | 2009-02-18 | 美晨集团股份有限公司 | Preparation method for oil solution containing black jack pigment |
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| JPS5921376A (en) * | 1982-07-26 | 1984-02-03 | Akiji Kotani | Color-developing agent for fish paste product and method for color development of fish paste product |
| JPS60156368A (en) * | 1984-01-25 | 1985-08-16 | Amano Jitsugyo Kk | Coloring method of fish meat paste product and coloring matter |
| JPS60156343A (en) * | 1984-01-25 | 1985-08-16 | Amano Jitsugyo Kk | Method for coloring confectionery and color former |
| JPS60156364A (en) * | 1984-01-25 | 1985-08-16 | Amano Jitsugyo Kk | Method for coloring fish meat paste product and color former therefor |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US20080075808A1 (en) * | 2006-09-21 | 2008-03-27 | Solae, Llc | Process for Producing Colored Structured Plant Protein Products |
| CN101366501A (en) * | 2008-09-19 | 2009-02-18 | 美晨集团股份有限公司 | Preparation method for oil solution containing black jack pigment |
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