CN107333854A - A kind of preparation method of the fried food of starch base low oil content - Google Patents
A kind of preparation method of the fried food of starch base low oil content Download PDFInfo
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- CN107333854A CN107333854A CN201710556500.7A CN201710556500A CN107333854A CN 107333854 A CN107333854 A CN 107333854A CN 201710556500 A CN201710556500 A CN 201710556500A CN 107333854 A CN107333854 A CN 107333854A
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- preparation
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- oil content
- fried food
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- 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
- A21D13/00—Finished or partly finished bakery products
- A21D13/06—Products with modified nutritive value, e.g. with modified starch content
- A21D13/062—Products with modified nutritive value, e.g. with modified starch content with modified sugar content; Sugar-free products
-
- 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
- A21D2/18—Carbohydrates
- A21D2/181—Sugars or sugar alcohols
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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- General Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Molecular Biology (AREA)
- Jellies, Jams, And Syrups (AREA)
Abstract
The invention discloses a kind of preparation method of the fried food of starch base low oil content, the preparation method comprises the following steps：(1) 85 95 parts of wheat flour, 5 15 parts of pulullan polysaccharide, 55 82 parts of water, 10 20 parts of flavoring are weighed respectively；(2) dough base and face, is made；(3) dough base is placed on into gas on boiling water bath to steam, is made pre- and steams dough；(4) after, pre- dough of steaming is put into deep fryer fried while hot, then through draining, cooling down, packing, produces the fried food of final low oil content.The inventive method can produce a kind of low starch base fried food of oil content, and the fortification of dietary fiber is realized while improving product edible quality, reducing oil content.
Description
Technical field
The present invention relates to food processing technology field, more particularly, to a kind of by way of adding pulullan polysaccharide, drop
The method of low fried food oil content.
Background technology
Frying is a kind of important food processing mode, can quickly, largely make food, by the water in food material
Divide and be reduced to very low level, can effectively kill the undesirable microorganism in food, extend the storage time of product.Fried height
Temperature, lipid phase condition make the compositions such as protein in raw-food material, starch, fat that different changes occur, and assign fried food
With palatable crisp, it is with fragrance striking the nose, improve a poor appetite, attractive color the advantages that.Thus, the deep happiness by consumers in general of fried food
Love.But fried food contains more grease, fried food is eaten for a long time, the health of consumer can be brought negatively
Influence.Especially near 20-30, with the rapid growth of the incidence of disease such as obesity, cardiovascular and cerebrovascular disease in crowd so that people
To reducing fried food oil content, control and reducing the research pay attention to day by day such as grease intake.
It is to widen the key in fried based food market to reduce starch base fried food oil content, also healthy with Modern consumer person
Diet concept mutually agrees with.At present, for fried food oil content it is high the problem of, people are mainly optimized by composition of raw materials, are oily
Fried process modification, reduce the oil content of fried food with reference to appropriate fried pre-treatment or post processing.Now there are some researches prove one
A little hydrophilic colloids have certain inhibitory action to fried food oil-absorbing process, as beta glucan, xanthans, carboxymethyl cellulose,
SKGM etc..
Pulullan polysaccharide (Pullulan) is a kind of born of the same parents of Aureobasidium pullulans (Aureobasidium pullulans) secretion
Exo polysaccharides, its basic structure are the linear polysaccharide that maltotriose recurring unit is formed by connecting through α -1,6 glycosidic bonds.In this linear junction
In structure, α -1, the ratio of 6 glycosidic bonds and α-Isosorbide-5-Nitrae glycosidic bond is 1:2, the degree of polymerization generally in 100-5000, molecular weight is 4.8 ×
104-2.2×106, and molecule is without apparatus derivatorius.These unique textures impart many advantageous properties of pulullan polysaccharide.Propiram
Contain α -1,6 glycosidic bonds and α-Isosorbide-5-Nitrae glycosidic bond in polysaccharide molecule, although both glycosidic bonds can be formed sediment by the correlation in human body
Powder enzyme hydrolysis, but due to α -1 in pulullan polysaccharide molecule, the unique arrangement mode of 6 glycosidic bonds and α-Isosorbide-5-Nitrae glycosidic bond so that people
Effect of the internal digestive ferment to pulullan polysaccharide is little, and the enzymic digestion degraded of pulullan polysaccharide is very limited in human body
's.So pulullan polysaccharide can be considered as a kind of water-soluble dietary fiber, possesses potential physiological function.
The content of the invention
In view of the above-mentioned problems existing in the prior art, the applicant provides a kind of frying of starch base low oil content
The preparation method of food.The inventive method can produce a kind of low starch base fried food of oil content, be eaten improving product
The fortification of dietary fiber is realized while quality, reduction oil content.
Technical scheme is as follows：
A kind of preparation method of the fried food of starch base low oil content, the preparation method is by treating fried food
Pulullan polysaccharide is added in dispensing to realize low absorption oily in frying course.
The preparation method comprises the following steps：
(1) wheat flour 85-95 parts, pulullan polysaccharide 5-15 parts, water 55-82 parts, flavoring 10-20 parts are weighed respectively；
(2) pulullan polysaccharide is fully dissolved with water in advance, then the pulullan polysaccharide aqueous solution is slowly added into wheat flour,
It is sufficiently stirred to form batter, then admixes flavoring continuation and face, batter is poured into aluminium-making mould and is molded, back-off takes after shaping
Go out, dough base is made；
(3) dough base made from step (2) is placed on boiling water bath, water vapour steams 2-6min in advance, and it is 95- that gas, which steams temperature,
99 DEG C, it is made pre- and steams dough；
(4) will be steamed in advance made from step (3) after dough be put into while hot in deep fryer it is fried, then through draining, cooling down, wrapping
Dress, produce the fried food of final low oil content.
The wheat flour is newly production good quality wheat after pulverization process, crosses good quality wheat powder made from 100 mesh sieves then.
The molecular weight of the pulullan polysaccharide is 200000-500000.
The flavoring is the mixture of sucrose and D-sorbite, and both mass ratioes are 5:1-10:1.
The dough base is 7cm × 5cm × 1cm flour cake shape.
The fried condition is：Soybean oil frying 3-5min is used under the conditions of 150-180 DEG C.
The present invention is beneficial to be had technical effect that：
Pulullan polysaccharide of the present invention for natural safety soluble dietary fiber, its have unique linearity molecular structure and
Excellent hydrophilic film forming characteristics, can interact with starch granules and starch molecular chain, and effectively prevent starch base fried
Food makes the oil content of final products obtain effectively the excessive consumption of grease, the addition of general Shandong polysaccharide during high temperature frying
Reduce, and then improve starch base fried food edible quality, at the same time, the supplement of water-soluble dietary fiber is also beneficial to consume
The health of person, and the problem of help to slow down dietary fiber insufficiency of intake in modern diet.
The present invention overcomes high, oxidizable, poor taste the quality defect of traditional starch base fried food oil absorption, and
The addition of pulullan polysaccharide is while improving product edible quality, extending shelf life, by increasing capacitance it is possible to increase meals are fine in human body
The intake of dimension, to maintaining health that there is positive effect
Embodiment
With reference to embodiment, the present invention is specifically described.
Embodiment 1
A kind of preparation method of the fried food of starch base low oil content, the preparation method are：
Wheat crushing crosses 100 mesh sieves, takes 95 parts of wheat flour, 5 parts of pulullan polysaccharide, 62 parts of water are leading by pulullan polysaccharide
Fully dissolved with water, then the aqueous solution of pulullan polysaccharide is slowly added into wheat flour, be sufficiently stirred to form batter, admix 10 parts
Flavoring (sucrose:D-sorbite=5:1) batter and face, is poured into shaping (7cm × 5cm × 1cm) in aluminium-making mould, after shaping
Back-off takes out the dough base being molded；Dough base is placed on boiling water bath and steams 2min with water vapour heat, then while hot will be pre-
Steaming dough, which is placed in 180 DEG C of deep fryers, uses soybean oil frying 5min, and taking-up is drained, is vacuum-packed after cooling.
It is 0.29% to measure product oil content, and the oil absorption of blank (being not added with pulullan polysaccharide) sample is 0.35%.
Embodiment 2
A kind of preparation method of the fried food of starch base low oil content, the preparation method are：
Wheat crushing crosses 100 mesh sieves, takes 90 parts of wheat flour, 10 parts of pulullan polysaccharide, 58 parts of water are leading by pulullan polysaccharide
Fully dissolved with water, then the pulullan polysaccharide aqueous solution is slowly added into wheat flour, be sufficiently stirred to form batter, admix 10 parts of tune
Taste substance (sucrose:D-sorbite=8:1) batter and face, is poured into shaping (7cm × 5cm × 1cm) in aluminium-making mould, fallen after shaping
Take off out the dough base being molded；Dough base is placed on boiling water bath and steams 2min with water vapour heat, will then steam dough in advance
It is placed in 180 DEG C of deep fryers and uses soybean oil frying 5min, taking-up is drained, is vacuum-packed after cooling.
It is 0.26% to measure product oil content, and the oil absorption of blank (being not added with pulullan polysaccharide) sample is 0.34%.
Embodiment 3
A kind of preparation method of the fried food of starch base low oil content, the preparation method are：
Wheat crushing crosses 100 mesh sieves, takes 85 parts of wheat flour, 15 parts of pulullan polysaccharide, 55 parts of water are leading by pulullan polysaccharide
Fully dissolved with water, then the pulullan polysaccharide aqueous solution is slowly added into wheat flour, be sufficiently stirred to form batter, admix 10 parts of tune
Taste substance (sucrose:D-sorbite=10:1) batter and face, is poured into shaping (7cm × 5cm × 1cm) in aluminium-making mould, after shaping
Back-off takes out the dough base being molded；Dough base is placed on boiling water bath and steams 2min with water vapour heat, will then steam face in advance
Base, which is placed in 180 DEG C of deep fryers, uses soybean oil frying 5min, and taking-up is drained, is vacuum-packed after cooling.
It is 0.21% to measure product oil content, and the oil absorption of blank (being not added with pulullan polysaccharide) sample is 0.35%.
Claims (7)
1. a kind of preparation method of the fried food of starch base low oil content, it is characterised in that the preparation method is by treating oil
Pulullan polysaccharide is added to realize low absorption oily in frying course in the dispensing of fried food.
2. preparation method according to claim 1, it is characterised in that the preparation method comprises the following steps：
(1) wheat flour 85-95 parts, pulullan polysaccharide 5-15 parts, water 55-82 parts, flavoring 10-20 parts are weighed respectively；
(2) pulullan polysaccharide is fully dissolved with water in advance, then the pulullan polysaccharide aqueous solution is slowly added into wheat flour, fully
Stirring forms batter, then admixes flavoring continuation and face, batter is poured into aluminium-making mould and is molded, and back-off takes out after shaping,
Dough base is made；
(3) dough base made from step (2) is placed on boiling water bath, water vapour steams 2-6min in advance, and it is 95-99 that gas, which steams temperature,
DEG C, it is made pre- and steams dough；
(4) will be steamed in advance made from step (3) after dough be put into while hot in deep fryer it is fried, then through draining, cooling down, packing, i.e.,
Obtain the fried food of final low oil content.
3. preparation method according to claim 2, it is characterised in that the wheat flour is newly production good quality wheat passes through then
After pulverization process, good quality wheat powder made from 100 mesh sieves is crossed.
4. preparation method according to claim 2, it is characterised in that the molecular weight of the pulullan polysaccharide is 200000-
500000。
5. preparation method according to claim 2, it is characterised in that the flavoring is the mixing of sucrose and D-sorbite
Thing, both mass ratioes are 5-10:1.
6. preparation method according to claim 2, it is characterised in that the dough base is 7cm × 5cm × 1cm flour cake
Shape.
7. preparation method according to claim 2, it is characterised in that the fried condition is：Under the conditions of 150-180 DEG C
With soybean oil frying 3-5min.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
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| CN201710556500.7A CN107333854A (en) | 2017-07-10 | 2017-07-10 | A kind of preparation method of the fried food of starch base low oil content |
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| CN201710556500.7A CN107333854A (en) | 2017-07-10 | 2017-07-10 | A kind of preparation method of the fried food of starch base low oil content |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111990523A (en) * | 2020-09-01 | 2020-11-27 | 湖北省农业科学院农产品加工与核农技术研究所 | Method for preparing high-fiber low-fat caramel treats by utilizing wheat middling with enzyme inactivation and bacteria reduction |
| CN112914088A (en) * | 2021-03-10 | 2021-06-08 | 武汉轻工大学 | Preparation method of pre-coated powder, pre-coated powder paste liquid and fried pre-coated powder and application of beta-glucan in reduction of oil content |
| CN113892586A (en) * | 2021-10-26 | 2022-01-07 | 上海来伊份股份有限公司 | Millet rice crust with low oil content and preparation method thereof |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111990523A (en) * | 2020-09-01 | 2020-11-27 | 湖北省农业科学院农产品加工与核农技术研究所 | Method for preparing high-fiber low-fat caramel treats by utilizing wheat middling with enzyme inactivation and bacteria reduction |
| CN112914088A (en) * | 2021-03-10 | 2021-06-08 | 武汉轻工大学 | Preparation method of pre-coated powder, pre-coated powder paste liquid and fried pre-coated powder and application of beta-glucan in reduction of oil content |
| CN113892586A (en) * | 2021-10-26 | 2022-01-07 | 上海来伊份股份有限公司 | Millet rice crust with low oil content and preparation method thereof |
| CN113892586B (en) * | 2021-10-26 | 2023-08-25 | 上海来伊份股份有限公司 | Millet rice crust with low oil content and preparation method thereof |
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Application publication date: 20171110 |