CN110037263A - Low oily potato block of a kind of less salt and preparation method thereof - Google Patents
Low oily potato block of a kind of less salt and preparation method thereof Download PDFInfo
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- CN110037263A CN110037263A CN201910375908.3A CN201910375908A CN110037263A CN 110037263 A CN110037263 A CN 110037263A CN 201910375908 A CN201910375908 A CN 201910375908A CN 110037263 A CN110037263 A CN 110037263A
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- potato block
- potato
- block
- temperature
- multiple emulsion
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- 244000061456 Solanum tuberosum Species 0.000 title claims abstract description 134
- 235000002595 Solanum tuberosum Nutrition 0.000 title claims abstract description 134
- 150000003839 salts Chemical class 0.000 title claims abstract description 28
- 238000002360 preparation method Methods 0.000 title claims abstract description 17
- 239000003921 oil Substances 0.000 claims abstract description 27
- 238000012545 processing Methods 0.000 claims abstract description 26
- 238000002525 ultrasonication Methods 0.000 claims abstract description 20
- 238000007598 dipping method Methods 0.000 claims abstract description 19
- 239000008157 edible vegetable oil Substances 0.000 claims abstract description 6
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 48
- 239000000839 emulsion Substances 0.000 claims description 41
- 229920000881 Modified starch Polymers 0.000 claims description 33
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 claims description 32
- 239000004368 Modified starch Substances 0.000 claims description 32
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 32
- KCYQMQGPYWZZNJ-BQYQJAHWSA-N hydron;2-[(e)-oct-1-enyl]butanedioate Chemical compound CCCCCC\C=C\C(C(O)=O)CC(O)=O KCYQMQGPYWZZNJ-BQYQJAHWSA-N 0.000 claims description 32
- 235000019426 modified starch Nutrition 0.000 claims description 32
- 238000000034 method Methods 0.000 claims description 31
- 239000007788 liquid Substances 0.000 claims description 27
- 239000003996 polyglycerol polyricinoleate Substances 0.000 claims description 19
- 235000010958 polyglycerol polyricinoleate Nutrition 0.000 claims description 19
- 238000007710 freezing Methods 0.000 claims description 17
- 230000008014 freezing Effects 0.000 claims description 17
- UXVMQQNJUSDDNG-UHFFFAOYSA-L Calcium chloride Chemical compound [Cl-].[Cl-].[Ca+2] UXVMQQNJUSDDNG-UHFFFAOYSA-L 0.000 claims description 16
- 239000011668 ascorbic acid Substances 0.000 claims description 16
- 229960005070 ascorbic acid Drugs 0.000 claims description 16
- 235000010323 ascorbic acid Nutrition 0.000 claims description 16
- 239000001110 calcium chloride Substances 0.000 claims description 16
- 229910001628 calcium chloride Inorganic materials 0.000 claims description 16
- 239000011780 sodium chloride Substances 0.000 claims description 16
- 238000004519 manufacturing process Methods 0.000 claims description 15
- 239000012266 salt solution Substances 0.000 claims description 10
- 238000000643 oven drying Methods 0.000 claims description 8
- 229920002486 Waxy potato starch Polymers 0.000 claims description 5
- 239000007864 aqueous solution Substances 0.000 claims description 2
- 238000005119 centrifugation Methods 0.000 claims description 2
- 238000002156 mixing Methods 0.000 claims description 2
- 241000196324 Embryophyta Species 0.000 claims 1
- 244000020551 Helianthus annuus Species 0.000 claims 1
- 235000003222 Helianthus annuus Nutrition 0.000 claims 1
- 238000002386 leaching Methods 0.000 claims 1
- 235000013305 food Nutrition 0.000 abstract description 20
- 235000013606 potato chips Nutrition 0.000 abstract description 17
- HRPVXLWXLXDGHG-UHFFFAOYSA-N Acrylamide Chemical compound NC(=O)C=C HRPVXLWXLXDGHG-UHFFFAOYSA-N 0.000 abstract description 2
- 206010013911 Dysgeusia Diseases 0.000 abstract description 2
- 230000000711 cancerogenic effect Effects 0.000 abstract description 2
- 231100000315 carcinogenic Toxicity 0.000 abstract description 2
- 230000036541 health Effects 0.000 abstract description 2
- 239000004615 ingredient Substances 0.000 abstract description 2
- 235000016709 nutrition Nutrition 0.000 abstract description 2
- 235000002639 sodium chloride Nutrition 0.000 description 38
- 235000019198 oils Nutrition 0.000 description 24
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 description 18
- 230000000052 comparative effect Effects 0.000 description 17
- 235000019486 Sunflower oil Nutrition 0.000 description 16
- 239000002600 sunflower oil Substances 0.000 description 16
- 238000003756 stirring Methods 0.000 description 13
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 13
- 238000004140 cleaning Methods 0.000 description 10
- 235000019482 Palm oil Nutrition 0.000 description 9
- 239000002540 palm oil Substances 0.000 description 9
- 238000005516 engineering process Methods 0.000 description 8
- 235000011148 calcium chloride Nutrition 0.000 description 7
- 235000015165 citric acid Nutrition 0.000 description 7
- 238000011156 evaluation Methods 0.000 description 7
- 239000000523 sample Substances 0.000 description 7
- 239000008367 deionised water Substances 0.000 description 6
- 229910021641 deionized water Inorganic materials 0.000 description 6
- 230000000694 effects Effects 0.000 description 6
- 239000000463 material Substances 0.000 description 6
- 238000005259 measurement Methods 0.000 description 6
- 230000001953 sensory effect Effects 0.000 description 6
- 239000003995 emulsifying agent Substances 0.000 description 5
- KWKAKUADMBZCLK-UHFFFAOYSA-N 1-octene Chemical compound CCCCCCC=C KWKAKUADMBZCLK-UHFFFAOYSA-N 0.000 description 4
- FALRKNHUBBKYCC-UHFFFAOYSA-N 2-(chloromethyl)pyridine-3-carbonitrile Chemical compound ClCC1=NC=CC=C1C#N FALRKNHUBBKYCC-UHFFFAOYSA-N 0.000 description 4
- RTZKZFJDLAIYFH-UHFFFAOYSA-N Diethyl ether Chemical compound CCOCC RTZKZFJDLAIYFH-UHFFFAOYSA-N 0.000 description 4
- 150000008064 anhydrides Chemical class 0.000 description 4
- 230000006378 damage Effects 0.000 description 4
- 230000018044 dehydration Effects 0.000 description 4
- 238000006297 dehydration reaction Methods 0.000 description 4
- 210000000214 mouth Anatomy 0.000 description 4
- 235000015097 nutrients Nutrition 0.000 description 4
- 125000004365 octenyl group Chemical group C(=CCCCCCC)* 0.000 description 4
- 239000000243 solution Substances 0.000 description 4
- 229940014800 succinic anhydride Drugs 0.000 description 4
- 238000012360 testing method Methods 0.000 description 4
- 206010033546 Pallor Diseases 0.000 description 3
- FKNQFGJONOIPTF-UHFFFAOYSA-N Sodium cation Chemical compound [Na+] FKNQFGJONOIPTF-UHFFFAOYSA-N 0.000 description 3
- 239000012530 fluid Substances 0.000 description 3
- 229920001592 potato starch Polymers 0.000 description 3
- 235000012015 potatoes Nutrition 0.000 description 3
- 230000009467 reduction Effects 0.000 description 3
- 229910001415 sodium ion Inorganic materials 0.000 description 3
- 229920002907 Guar gum Polymers 0.000 description 2
- 229920002472 Starch Polymers 0.000 description 2
- 150000008065 acid anhydrides Chemical class 0.000 description 2
- 230000008859 change Effects 0.000 description 2
- 238000001816 cooling Methods 0.000 description 2
- 230000001804 emulsifying effect Effects 0.000 description 2
- 235000019197 fats Nutrition 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 239000000665 guar gum Substances 0.000 description 2
- 235000010417 guar gum Nutrition 0.000 description 2
- 229960002154 guar gum Drugs 0.000 description 2
- 210000003128 head Anatomy 0.000 description 2
- 238000002803 maceration Methods 0.000 description 2
- 230000007246 mechanism Effects 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
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- 230000000050 nutritive effect Effects 0.000 description 2
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- 238000007254 oxidation reaction Methods 0.000 description 2
- 239000002245 particle Substances 0.000 description 2
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- 229920006395 saturated elastomer Polymers 0.000 description 2
- 235000019698 starch Nutrition 0.000 description 2
- 239000008107 starch Substances 0.000 description 2
- BHPQYMZQTOCNFJ-UHFFFAOYSA-N Calcium cation Chemical compound [Ca+2] BHPQYMZQTOCNFJ-UHFFFAOYSA-N 0.000 description 1
- 208000017667 Chronic Disease Diseases 0.000 description 1
- 229920002261 Corn starch Polymers 0.000 description 1
- FBPFZTCFMRRESA-JGWLITMVSA-N D-glucitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)[C@H](O)CO FBPFZTCFMRRESA-JGWLITMVSA-N 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 240000008892 Helianthus tuberosus Species 0.000 description 1
- UFHFLCQGNIYNRP-UHFFFAOYSA-N Hydrogen Chemical compound [H][H] UFHFLCQGNIYNRP-UHFFFAOYSA-N 0.000 description 1
- 208000031226 Hyperlipidaemia Diseases 0.000 description 1
- 206010020772 Hypertension Diseases 0.000 description 1
- 208000008589 Obesity Diseases 0.000 description 1
- 238000000944 Soxhlet extraction Methods 0.000 description 1
- 240000008042 Zea mays Species 0.000 description 1
- 235000016383 Zea mays subsp huehuetenangensis Nutrition 0.000 description 1
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- 239000000853 adhesive Substances 0.000 description 1
- 230000001070 adhesive effect Effects 0.000 description 1
- 235000001014 amino acid Nutrition 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000008429 bread Nutrition 0.000 description 1
- 229910001424 calcium ion Inorganic materials 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 210000003022 colostrum Anatomy 0.000 description 1
- 235000021277 colostrum Nutrition 0.000 description 1
- 239000008120 corn starch Substances 0.000 description 1
- 229940099112 cornstarch Drugs 0.000 description 1
- 235000019784 crude fat Nutrition 0.000 description 1
- 239000013078 crystal Substances 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 238000001514 detection method Methods 0.000 description 1
- 230000006866 deterioration Effects 0.000 description 1
- 238000009792 diffusion process Methods 0.000 description 1
- FLISWPFVWWWNNP-BQYQJAHWSA-N dihydro-3-(1-octenyl)-2,5-furandione Chemical compound CCCCCC\C=C\C1CC(=O)OC1=O FLISWPFVWWWNNP-BQYQJAHWSA-N 0.000 description 1
- 239000012153 distilled water Substances 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 230000002255 enzymatic effect Effects 0.000 description 1
- 238000000605 extraction Methods 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 235000012020 french fries Nutrition 0.000 description 1
- 230000006870 function Effects 0.000 description 1
- 239000004519 grease Substances 0.000 description 1
- 239000001257 hydrogen Substances 0.000 description 1
- 229910052739 hydrogen Inorganic materials 0.000 description 1
- 230000003301 hydrolyzing effect Effects 0.000 description 1
- 238000007654 immersion Methods 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 230000014759 maintenance of location Effects 0.000 description 1
- 235000009973 maize Nutrition 0.000 description 1
- 230000010358 mechanical oscillation Effects 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 235000010755 mineral Nutrition 0.000 description 1
- 239000011259 mixed solution Substances 0.000 description 1
- 235000020824 obesity Nutrition 0.000 description 1
- 238000005457 optimization Methods 0.000 description 1
- 239000001301 oxygen Substances 0.000 description 1
- 229910052760 oxygen Inorganic materials 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 230000008569 process Effects 0.000 description 1
- 230000000644 propagated effect Effects 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 238000010992 reflux Methods 0.000 description 1
- 238000003303 reheating Methods 0.000 description 1
- 238000012827 research and development Methods 0.000 description 1
- 235000019600 saltiness Nutrition 0.000 description 1
- 230000035939 shock Effects 0.000 description 1
- 235000011888 snacks Nutrition 0.000 description 1
- 159000000000 sodium salts Chemical class 0.000 description 1
- 239000002904 solvent Substances 0.000 description 1
- 239000003381 stabilizer Substances 0.000 description 1
- RINCXYDBBGOEEQ-UHFFFAOYSA-N succinic anhydride Chemical compound O=C1CCC(=O)O1 RINCXYDBBGOEEQ-UHFFFAOYSA-N 0.000 description 1
- 230000001360 synchronised effect Effects 0.000 description 1
- 230000002195 synergetic effect Effects 0.000 description 1
- 239000002562 thickening agent Substances 0.000 description 1
- 230000005945 translocation Effects 0.000 description 1
- 238000001291 vacuum drying Methods 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
- A23L19/12—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops of potatoes
- A23L19/18—Roasted or fried products, e.g. snacks or chips
-
- 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
- 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
- A23L5/17—General methods of cooking foods, e.g. by roasting or frying in a gaseous atmosphere with forced air or gas circulation, in vacuum or under pressure
-
- 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
- A23L5/30—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation
- A23L5/32—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation using phonon wave energy, e.g. sound or ultrasonic waves
-
- 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
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The present invention relates to food processing fields, and in particular to low oily potato block of a kind of less salt and preparation method thereof.By before dipping, by potato block in 35~40kHz ultrasonication, 25~30min；After dipping, vacuum frying is carried out to potato block in 110~113 DEG C of edible oil under 0.05MPa, obtained potato block not only maintains potato block original color and nutritional ingredient well, reduces high temperature frying and generates the carcinogenic risk of acrylamide；And the low oil of less salt, aftertaste is salty fresh, internal consistent with surface mouthfeel, and it is the health delicious potato leisure food of one kind that potato chips surface color is uniform, crispy in taste, full appearance.
Description
Technical field
The present invention relates to food processing fields, and in particular to low oily potato block of a kind of less salt and preparation method thereof.
Background technique
Potato has " underground apple rich in nutrients such as carbohydrate, protein, amino acid, minerals, vitamins
The good reputation of fruit " and " the second bread ".China's potato planting area and yield are at the forefront in the world, but are used for the horse of deep processing
The 10% of bell potato deficiency annual output.In past 20 years, potato leisure food gradually becomes in people's daily life
Attractive, people are more and more to the consumption of potato leisure food.And the snack food such as potato block, the French fries in China
Total amount, with potato total output accounting, consumption per head be far below developed country level, wide market.
Potato block is also referred to as potato chips, is cut to thin slice after peeling potatoes, by frying and is subject to zero made of seasoning
Food.Since potato crispy chip is processed into oil together at high temperature, 30%~40% fat is typically contained.In addition, salt is
Essential flavouring in potato chips, according to taste difference, salt content is higher in the potato chips of some brands.The high oil of long-term consumption is with high salt
Food easily cause the chronic diseases such as obesity, hypertension, hyperlipidemia.Therefore, Ma Ling is reduced using reasonable formula and technique
The oil content and saliferous rate of potato chips are very necessary.
Currently, specifically including that a kind of non-fried horse according to the method for oil content and saliferous rate in the reduction potato block of registration
The manufacture craft (application publication number: 106798279 A of CN) of bell potato chips discloses a kind of production work of non-oil potato chip
Skill, comprising: sorting, cleaning, slice, immersion, curing, extruding and packaging etc..This method effectively reduces grease in potato block
Content, but the method for hot wind extruding reduces the brittleness of potato chip product.A kind of reduction French fried potatoes oil content
Method (application publication number: 106722534 A of CN) disclose it is a kind of reduce French fried potatoes oil content method, Ma Ling
Potato cleaning, peeling, slitting, blanching, after then using guar gum and D-sorbite mixed solution film, progress is fried, obtains
Finished product.This method mainly passes through calcium ion and guar gum and forms one layer of edible film on raw material surface, reduces containing for product
Oil cut rate.A kind of method (application publication number: 107373522 A of CN) of vacuum and low temperature oil bath dehydration processing potato item discloses
A kind of method of vacuum and low temperature oil bath dehydration processing potato item, potato is by peeling, slitting, blanching, pre-cooling, freezing, very
Empty oil bath dehydration, vacuum de-oiling, obtain finished product.This method mainly dehydrates technology reduction product by vacuum and low temperature oil bath and contains
Oil mass has many advantages, such as that drying time is short, treatment temperature is low, nutrient component damages are few, and expansion effect is good.But it is domestic at present
Vacuum frying processing technology is still immature, and there are production inefficiency, product mouthfeel is hard, shape is not full enough, oil content
The problems such as higher.A kind of method (application publication number: CN 104331872) making oil-free potato block discloses a kind of oil-free
The method of potato block, cooked potato cool down, are sliced, and are packaged to be product after freezing, being dried in vacuo.But vacuum
Dry production cost is higher, and the potato block mouthfeel that vacuum drying treatment obtains is bad, and brittleness is lower.
Superheated steam is that the vapor that will be saturated is sent into superheater progress reheating, is generated by the conversion of thermal energy
The relatively low a kind of steam heat-conducting medium of a kind of high temperature, water content.Superheated steam has higher temperature compared with saturated vapor
Degree, higher heat and bigger specific volume.Superheated steam can be applied in the blanching technique of potato, it can be rapider, more thorough
Bottom inactive enzyme oxidation, keep product quality.
Ultrasonic wave is the sound wave propagated in medium in the form of mechanical oscillation, and frequency is greater than 20kHz and has exceeded human ear
The range of hearing.Ultrasonic wave can be such that insulating particles vibrate and cause ultrasonic cavitation, thus increase particle movement, material
Internal structure change.Cavitation effect generates powerful shock wave, causes the turbulent motion of hydrone, forms fine duct, makes water
Diffusion rate is divided to improve.The mechanism of ultrasonic wave can make material internal structure be repeatedly subjected to stretch and compress, and form sponge
Effect reduces moisture surface adhesive force, water translocation resistance is effectively reduced, while changing the micro- of surface of material to a certain degree
See structure.
Vacuum impulse dipping quickly will by the way of negative pressure and based on fluid dynamics mechanism and relaxation of deformation phenomenon
Solute is impregnated into the technology in food material, is to be placed in food material in one pressure chamber, passes through control pressurer system control
Container internal pressure, and certain vision is kept, pressure inside pressure chamber is then changed by automatic control device as needed
Power, and kept for the regular hour, the ratio between different pressures retention time becomes pulsation ratio.
Complex emulsion belongs to unstable decentralized system, and the colostrum (w/o or o/w) of oil-in-water or Water-In-Oil is further
It is dispersed in oily phase (o/w/o) or water phase (w/o/w) by a kind of multiple emulsion formed by second emulsifying.Ocentyl succinic
Acid anhydride (Octenyl succinic anhydride, OSA) has excellent emulsifiability, can be widely used in food, medicine
Deng as emulsifier, stabilizer and thickener.
Food material is processed by vacuum low-temperature frying technology in negative pressure state, can mitigate or even avoid oxygen
Change acts on harm brought by (such as fat rancidity, enzymatic browning and other oxidation deteriorations etc.).Technique is effectively prevented from
Destruction of the high temperature to food nutrient composition, the preferably original flavor of retaining food product and nutritive value, compared with frying at normal atmospheric pressure, very
Empty frying technology can reduce the fat content of product significantly, but product still oil content is higher, and mouthfeel has apparent greasy
Taste.
Summary of the invention
In order to solve the above-mentioned technical problems, the present invention provides low oily potato blocks of a kind of less salt and preparation method thereof.
An object of the present disclosure is to provide a kind of production method of the low oily potato block of less salt, before dipping, by Ma Ling
Potato chips are in 35~40kHz ultrasonication, 25~30min；After dipping, under 0.05MPa in 110~113 DEG C of edible oil
Vacuum frying is carried out to potato block.
Destruction of the high temperature to food nutrient composition, preferably retaining food product can be effectively avoided by vacuum frying step
Original flavor and nutritive value, the significant fat content for reducing product, but product still oil content is higher, and mouthfeel has obviously
Oleaginous taste.The present invention has found in research and development, can be into one by carrying out above-mentioned ultrasonication to potato block before dipping
Step reduces oil content；Meanwhile ultrasonication causes potato block surface microstructure that breakage occurs, and effectively increases dehydration
Efficiency, therefore the brittleness of potato chips is improved, it is also convenient for subsequent maceration extract or other treatment fluids (such as colour protecting liquid) is immersed in Ma Ling
Potato chips Surface and internal structure, to reduce maceration extract or the dosage of other treatment fluids, reduce product salt content and its
His necessary additive level.
Preferably, the edible oil is palm oil.
Preferably, with the multiple emulsion containing octenyl succinic acid anhydride modified starch, salt and polyglycerol polyricinoleate
Carry out the dipping；
It is preferred that the production method of the multiple emulsion are as follows: by the salt solution of 1%~2%W/V and 2~2.5 times of volumes
Then sunflower oil mixing is added the octenyl succinic acid anhydride modified starch of 1%~5%W/V, obtains multiple emulsion after homogeneous；Institute
State the polyglycerol polyricinoleate in sunflower oil containing 2.5~3%W/W；
It is preferred that the octenyl succinic acid anhydride modified starch the preparation method comprises the following steps: pH be 7.5~8.0, concentration 15%
In the aqueous solution of~20%W/V waxy potato starch, after the octenyl succinic acid anhydride of 3%~5%W/V is added, adjusting pH is
6.5,5000g centrifugation 10~15min after, be placed in 50~55 DEG C of 10~12h of oven drying to get.
Mixed emulsifier is prepared using octenyl succinic acid anhydride and starch embedding sodium salt, is chewed when emulsifier in oral cavity
Ptyalin reduces the emulsifying capacity of octenyl succinic acid anhydride during hydrolyzing starch in the process, passes through above-mentioned work
The optimization of skill and formula can regulate and control the rate that sodium ion is spread in the oral cavity in mixed emulsifier, to allow people's maximum journey
Degree experiences the salty freshness of less salt food.
Preferably, being impregnated by fluctuation pressure；It is impregnated by fluctuation pressure；It is preferred that the treatment temperature of the fluctuation pressure
Be 20~25 DEG C, high pressure is set as 300~400kPa, low pressure be set as 0kPa hereinafter, high-low pressure time ratio be set as 5~
10min。
Complex emulsion containing salt is impregnated using pulsation, quickly solute can be impregnated into potato block, into one
Step effectively reduces the concentration of salt in product.
The ultrasonication is carried out preferably, the potato block is placed in colour protecting liquid；
It is preferred that in the colour protecting liquid containing 1%~2%W/V sodium chloride, 0.5%~0.6%W/V calcium chloride, 0.3%~
0.4%W/V ascorbic acid and 0.25%~0.35%W/V citric acid.
By the application of above-mentioned colour protecting liquid, the color of product can be promoted, and the synchronous use in ultrasonication, it helps
It, can be while reducing usage amount in making colour protecting liquid be immersed in potato block Surface and internal structure, using effect is more preferable.
Preferably, carrying out superheated steam processing to potato block between the ultrasonication and the dipping.
Preferably, the vapor (steam) temperature of the superheated steam processing is 110~115 DEG C；It is preferred that quantity of steam be 1.5~
2.0kg/h, processing time are 10~15s.
Preferably, carrying out freezing processing to potato block between the dipping and the vacuum frying.
By the way that freezing processing is arranged between dipping and vacuum frying step, ice crystal can be generated inside potato block, broken
Bad internal microstructure generates synergistic effect with ultrasonic wave and superheated steam processing, hence it is evident that promote the brittleness of potato block, and right
The effect of haveing a certain upgrade of potato block quality.
Preferably, the temperature of the freezing processing is lower than -20 DEG C；It is preferred that cooling time is 2~3h.
As a preferred solution of the present invention, it the described method comprises the following steps:
(1) potato block is placed in colour protecting liquid in 35~40kHz ultrasonication, 25~30min；
(2) potato block that step (1) obtains is handled in 110~115 DEG C of superheated steams；
(3) potato block that step (2) obtains is placed in multiple emulsion, is impregnated by fluctuation pressure, temperature be 20~
25 DEG C, high pressure is set as 300~400kPa, and low pressure is set as 0kPa hereinafter, high-low pressure time ratio is set as 5~10min；
(4) 2~3h is freezed under conditions of the potato block that step (3) obtains being placed in temperature lower than -20 DEG C；
(5) vacuum frying is carried out to the potato block that step (3) obtains in 110~113 DEG C of edible oil under 0.05MPa
(preferably deep-fat frying time is 90~100s).
Preferably, potato block with a thickness of 0.6~0.8cm.
Preferably, potato is drained before carrying out superheated steam processing or freezing processing.
Present pre-ferred embodiments can be obtained by the combination of above-mentioned preferred embodiment.
The present invention second is designed to provide the prepared potato block of the above method.
The beneficial effects of the present invention are:
Potato block original color and nutritional ingredient are not only maintained well through potato block made from the method for the present invention,
It reduces high temperature frying and generates the carcinogenic risk of acrylamide；And the low oil of less salt, aftertaste is salty fresh, internal and surface mouthfeel one
It causes, potato chips surface color is uniform, crispy in taste, full appearance, is a kind of health delicious potato leisure food.
Specific embodiment
The following examples are used to illustrate the present invention, but are not intended to limit the scope of the present invention..
Embodiment 1
Fresh potato is chosen to be cut into the potato flakes of 0.6cm after cleaning, peeling, be subsequently placed in colour protecting liquid,
35kHz ultrasonication 25min.The colour protecting liquid is formulated by sodium chloride, calcium chloride, ascorbic acid and citric acid,
Proportion are as follows: sodium chloride content is 1% (W/V), and calcium chloride content is 0.5% (W/V), and ascorbic acid content is 0.3% (W/V),
Citric acid content is 0.25% (W/V).Drain potato block surface moisture, be subsequently placed in 110 DEG C of superheated steams processing 10~
15s, quantity of steam 1.5kg/h；Potato block is placed in multiple emulsion, is subsequently placed in fluctuation pressure room and handles, temperature is
20 DEG C, high pressure is set as 300kPa, and low pressure is set as 0kPa, and high-low pressure time ratio is set as 5min.The multiple emulsion by
Octenyl succinic acid anhydride modified starch, salt and polyglycerol polyricinoleate are made, the preparation of octenyl succinic acid anhydride modified starch
Method are as follows: waxy potato starch 15% (W/V) is scattered in deionized water and stirs evenly, the hydrogen for being 2% (W/V) with concentration
It is 7.5 that sodium hydroxide solution, which reconciles its pH, and the octenyl succinic acid anhydride of 3% (W/V) is added, reconciles its pH with 2% acetum
After being centrifuged 10min for 6.5,5000g, 50 DEG C of oven drying 10h are placed in, octenyl succinic acid anhydride modified starch is obtained.
The production method of multiple emulsion are as follows: the sunflower oil of 2 times of volumes is added in the salt solution of 1% (W/V), contains in sunflower oil
There is the polyglycerol polyricinoleate of 2.5% (W/W), stir 2min, the octenyl succinic acid anhydride modified starch of 3%W/V is then added,
Multiple emulsion is obtained after homogeneous.
After potato block is taken out, drained, 2h is freezed under conditions of potato block is placed in temperature lower than -20 DEG C.Ma Ling
Potato chips carry out vacuum frying after freezing at 0.05MPa in palm oil, and frying temperature is 110 DEG C, time 90s.
Embodiment 2
Fresh potato is chosen to be cut into the potato flakes of 0.5cm after cleaning, peeling, be subsequently placed in colour protecting liquid,
40kHz ultrasonication 28min.The colour protecting liquid is formulated by sodium chloride, calcium chloride, ascorbic acid and citric acid,
Proportion are as follows: sodium chloride content is 1.5% (W/V), and calcium chloride content is 0.6% (W/V), and ascorbic acid content is 0.35% (W/
V), citric acid content is 0.30% (W/V).Potato block surface moisture is drained, is subsequently placed in 112 DEG C of superheated steams and handles
14s, quantity of steam 1.8kg/h.
Potato block is placed in multiple emulsion, is subsequently placed in fluctuation pressure room and handles, temperature is 25 DEG C, high pressure setting
For 350kPa, low pressure is set as 0kPa, and high-low pressure time ratio is set as 7min；Wherein, the multiple emulsion is by octenyl amber
Amber anhydride modified starch, salt and polyglycerol polyricinoleate are made, octenyl succinic acid anhydride modified starch the preparation method comprises the following steps: wax
Matter potato starch 18% (W/V) is scattered in deionized water and stirs evenly, molten with the sodium hydroxide that concentration is 2% (W/V)
It is 7.8 that liquid, which reconciles its pH, and the octenyl succinic acid anhydride of 4% (W/V) is added, and reconciling its pH with 2% acetum is 6.5,
After 5000g is centrifuged 12min, 52 DEG C of oven drying 11h are placed in, octenyl succinic acid anhydride modified starch is obtained.
The production method of the multiple emulsion are as follows: the sunflower oil of 2.2 times of volumes is added in the salt solution of 1.5% (W/V),
The polyglycerol polyricinoleate for containing 3% (W/W) in sunflower oil, stirs 3min, and the octenyl succinic acid anhydride of 1%W/V is then added
Modified starch obtains multiple emulsion after homogeneous.
After potato block is taken out, drained, 3h is freezed under conditions of potato block is placed in temperature lower than -20 DEG C.Ma Ling
Potato chips carry out vacuum frying after freezing at 0.05MPa in palm oil, and frying temperature is 112 DEG C, time 90s.
Embodiment 3
Fresh potato is chosen to be cut into the potato flakes of 0.7cm after cleaning, peeling, be subsequently placed in colour protecting liquid,
39kHz ultrasonication 30min；Wherein, the colour protecting liquid by sodium chloride, calcium chloride, ascorbic acid and citric acid prepare and
At proportion are as follows: sodium chloride content is 1.5% (W/V), and calcium chloride content is 0.5% (W/V), ascorbic acid content 0.3%
(W/V), citric acid content is 0.3% (W/V).Potato block surface moisture is drained, is subsequently placed in 115 DEG C of superheated steams and handles
12s, quantity of steam 1.5kg/h.
Potato block is placed in multiple emulsion, is subsequently placed in fluctuation pressure room and handles, temperature is 23 DEG C, high pressure setting
For 320kPa, low pressure is set as 0kPa, and high-low pressure time ratio is set as 7min.Wherein, the multiple emulsion is by octenyl amber
Amber anhydride modified starch, salt and polyglycerol polyricinoleate are made, octenyl succinic acid anhydride modified starch the preparation method comprises the following steps: wax
Matter potato starch 18% (W/V) is scattered in deionized water and stirs evenly, molten with the sodium hydroxide that concentration is 2% (W/V)
It is 7.8 that liquid, which reconciles its pH, and the octenyl succinic acid anhydride of 4% (W/V) is added, and reconciling its pH with 2% acetum is 6.5,
After 5000g is centrifuged 12min, 55 DEG C of oven drying 10h are placed in, octenyl succinic acid anhydride modified starch is obtained.
The production method of the multiple emulsion are as follows: the sunflower oil of 2.2 times of volumes is added in the salt solution of 1.5% (W/V),
The polyglycerol polyricinoleate for containing 3% (W/W) in sunflower oil, stirs 3min, and the octenyl succinic acid anhydride of 5%W/V is then added
Modified starch obtains multiple emulsion after homogeneous.
After potato block is taken out, drained, 3h is freezed under conditions of potato block is placed in temperature lower than -20 DEG C.Ma Ling
Potato chips carry out vacuum frying after freezing at 0.05MPa in palm oil, and frying temperature is 110 DEG C, time 100s.
Embodiment 4
Fresh potato is chosen to be cut into the potato flakes of 0.5cm after cleaning, peeling, be subsequently placed in colour protecting liquid,
Colour protecting liquid described in 40kHz ultrasonication 28min. is formulated by sodium chloride, calcium chloride, ascorbic acid and citric acid,
Proportion are as follows: sodium chloride content is 1.5% (W/V), and calcium chloride content is 0.6% (W/V), and ascorbic acid content is 0.35% (W/
V), citric acid content is 0.30% (W/V).Potato block surface moisture is drained, is subsequently placed in 112 DEG C of superheated steams and handles
14s, quantity of steam 1.8kg/h.
Potato block is placed in the salt solution of 1.5% (W/V), is subsequently placed in fluctuation pressure room and handles, temperature is
23 DEG C, high pressure is set as 320kPa, and low pressure is set as 0kPa, and high-low pressure time ratio is set as 7min.
Potato block room temperature is dried and freezes 3h under conditions of being placed on temperature lower than -20 DEG C.Potato block is by freezing
Afterwards, vacuum frying is carried out in palm oil at 0.05MPa, frying temperature is 112 DEG C, time 90s.
Embodiment 5
Fresh potato is chosen to be cut into the potato flakes of 0.5cm after cleaning, peeling, be subsequently placed in distilled water,
40kHz ultrasonication 28min.Potato block surface moisture is drained, is subsequently placed in 112 DEG C of superheated steams and handles 14s, steam
Amount is 1.8kg/h.
Potato block is placed in multiple emulsion, is subsequently placed in fluctuation pressure room and handles, temperature is 25 DEG C, high pressure setting
For 300kPa, low pressure is set as 0kPa, and high-low pressure time ratio is set as 7min；Wherein, the multiple emulsion is by octenyl amber
Amber anhydride modified starch, salt and polyglycerol polyricinoleate are made, octenyl succinic acid anhydride modified starch the preparation method comprises the following steps: wax
Matter potato starch 18% (W/V) is scattered in deionized water and stirs evenly, molten with the sodium hydroxide that concentration is 2% (W/V)
It is 7.8 that liquid, which reconciles its pH, and the octenyl succinic acid anhydride of 4% (W/V) is added, and reconciling its pH with 2% acetum is 6.5,
After 5000g is centrifuged 12min, 52 DEG C of oven drying 11h are placed in, octenyl succinic acid anhydride modified starch is obtained.
The production method of the multiple emulsion are as follows: concentration is the salt solution of 1.5% (W/V), and 2.2 times of volumes are added
Sunflower oil contains the polyglycerol polyricinoleate of 3% (W/W) in sunflower oil, stirs 3min, and the octenyl amber of 1%W/V is then added
Amber anhydride modified starch obtains multiple emulsion after homogeneous.
After potato block is taken out, drained, vacuum frying, frying temperature 112 are carried out in palm oil at 0.05MPa
DEG C, time 90s.
Embodiment 6
Fresh potato is chosen to be cut into the potato flakes of 0.6cm after cleaning, peeling, be subsequently placed in colour protecting liquid,
35kHz ultrasonication 25min.The colour protecting liquid is formulated by sodium chloride, calcium chloride, ascorbic acid and citric acid,
Proportion are as follows: sodium chloride content is 1% (W/V), and calcium chloride content is 0.5% (W/V), and ascorbic acid content is 0.3% (W/V),
Citric acid content is 0.25% (W/V).Drain potato block surface moisture, be subsequently placed in 110 DEG C of superheated steams processing 10~
15s, quantity of steam 1.5kg/h；Potato block is placed in multiple emulsion, is subsequently placed in fluctuation pressure room and handles, temperature is
20 DEG C, high pressure is set as 300kPa, and low pressure is set as 0kPa, and high-low pressure time ratio is set as 5min.
The multiple emulsion is made of modified corn starch, salt and polyglycerol polyricinoleate.
The production method of multiple emulsion are as follows: the sunflower oil of 2 times of volumes is added in the salt solution of 1% (W/V), contains in sunflower oil
There is the polyglycerol polyricinoleate of 2.5% (W/W), stir 2min, the maize modified starch of 3%W/V is then added, is obtained after homogeneous
Multiple emulsion.
After potato block is taken out, drained, 2h is freezed under conditions of potato block is placed in temperature lower than -20 DEG C.Ma Ling
Potato chips carry out vacuum frying after freezing at 0.05MPa in palm oil, and frying temperature is 112 DEG C, time 90s.
Comparative example 1
Fresh potato is chosen to be cut into the potato flakes of 0.6cm after cleaning, peeling, be subsequently placed in colour protecting liquid,
35kHz ultrasonication 25min.The colour protecting liquid is formulated by sodium chloride, calcium chloride, ascorbic acid and citric acid,
Proportion are as follows: sodium chloride content is 1% (W/V), and calcium chloride content is 0.5% (W/V), and ascorbic acid content is 0.3% (W/V),
Citric acid content is 0.25% (W/V).Drain potato block surface moisture, be subsequently placed in 110 DEG C of superheated steams processing 10~
15s, quantity of steam 1.5kg/h；Potato block is placed in multiple emulsion, is subsequently placed in fluctuation pressure room and handles, temperature is
20 DEG C, high pressure is set as 300kPa, and low pressure is set as 0kPa, and high-low pressure time ratio is set as 5min.
The multiple emulsion is made of octenyl succinic acid anhydride modified starch, salt and polyglycerol polyricinoleate, octene
The succinic anhydride modified starch of base the preparation method comprises the following steps: waxy potato starch 15% (W/V) is scattered in deionized water and stirs
Uniformly, reconciling its pH with the sodium hydroxide solution that concentration is 2% (W/V) is 7.5, and the ocentyl succinic of 3% (W/V) is added
Acid anhydride, reconciling its pH with 2% acetum is after 6.5,5000g is centrifuged 10min, to be placed in 50 DEG C of oven drying 10h, obtain octene
The succinic anhydride modified starch of base.
The production method of multiple emulsion are as follows: the sunflower oil of 2 times of volumes is added in the salt solution of 1% (W/V), contains in sunflower oil
There is the polyglycerol polyricinoleate of 2.5% (W/W), stir 2min, the octenyl succinic acid anhydride modified starch of 3%W/V is then added,
Multiple emulsion is obtained after homogeneous.
After potato block is taken out, drained, 2h is freezed under conditions of potato block is placed in temperature lower than -20 DEG C.Ma Ling
Potato chips carry out frying after freezing in palm oil under normal pressure, frying temperature is 110 DEG C, time 90s.
Comparative example 2
Fresh potato is chosen to be cut into the potato flakes of 0.6cm after cleaning, peeling, be subsequently placed in colour protecting liquid
Manage 25min.The colour protecting liquid is formulated by sodium chloride, calcium chloride, ascorbic acid and citric acid, proportion are as follows: sodium chloride
Content is 1% (W/V), and calcium chloride content is 0.5% (W/V), and ascorbic acid content is 0.3% (W/V), and citric acid content is
0.25% (W/V).Potato block surface moisture is drained, being subsequently placed in 10~15s of processing, quantity of steam in 110 DEG C of superheated steams is
1.5kg/h；Potato block is placed in multiple emulsion, is subsequently placed in fluctuation pressure room and handles, temperature is 20 DEG C, high pressure setting
For 350kPa, low pressure is set as 0kPa, and high-low pressure time ratio is set as 5min.
The multiple emulsion is made of octenyl succinic acid anhydride modified starch, salt and polyglycerol polyricinoleate, octene
The succinic anhydride modified starch of base the preparation method comprises the following steps: waxy potato starch 15% (W/V) is scattered in deionized water and stirs
Uniformly, reconciling its pH with the sodium hydroxide solution that concentration is 2% (W/V) is 7.5, and the ocentyl succinic of 3% (W/V) is added
Acid anhydride, reconciling its pH with 2% acetum is after 6.5,5000g is centrifuged 10min, to be placed in 50 DEG C of oven drying 10h, obtain octene
The succinic anhydride modified starch of base.
The production method of multiple emulsion are as follows: the sunflower oil of 2 times of volumes is added in the salt solution of 1% (W/V), contains in sunflower oil
There is the polyglycerol polyricinoleate of 2.5% (W/W), stir 2min, the octenyl succinic acid anhydride modified starch of 3%W/V is then added,
Multiple emulsion is obtained after homogeneous.
After potato block is taken out, drained, 2h is freezed under conditions of potato block is placed in temperature lower than -20 DEG C.Ma Ling
Potato chips carry out vacuum frying after freezing at 0.05MPa in palm oil, and frying temperature is 110 DEG C, time 90s.
Test example
Potato block obtained by Examples 1 to 6, comparative example 1~2 is subjected to following detections.
1. the measurement of oil content
Referring to the soxhlet extraction methods in GB/T 5009.6-2003 " fatty measurement in food ".5g is weighed to be dried to
For the sample of constant weight in filter paper, solvent selects petroleum ether, azeotropic 6~8h of reflux extraction, then heats removal residual petroleum with baking oven
Ether, and crude fat content in the sample that converts, the results are shown in Table 1.
The oil content of 1 potato block of table
| Source | Oil content (g/g (butt)) |
| Embodiment 1 | 0.15±0.02 |
| Embodiment 2 | 0.13±0.02 |
| Embodiment 3 | 0.17±0.01 |
| Embodiment 4 | 0.18±0.02 |
| Embodiment 5 | 0.19±0.02 |
| Embodiment 6 | 0.20±0.02 |
| Comparative example 1 | 0.23±0.03 |
| Comparative example 2 | 0.26±0.01 |
As seen from the above table, using the embodiment of the present invention 1-6 combination ultrasonic wave, fluctuation pressure dipping, superheated steam and
The oil content of the potato block of vacuum frying technology preparation controls within 0.20g/g.Comparative example 1 is not using at vacuum frying
Reason, comparative example 2 do not use ultrasonication, and the oil content for resulting in potato block dramatically increases.
2. the measurement of potato chips brittleness
It is measured with property tester.For fried sample using 3 points of measuring methods that fracture, the representation that the brittleness of sample is exerted oneself can
To be defined as the positive area Suo Yao of the sample power required when first time obvious fracture occurring.Texture point can be used in sample brittleness
Analyzer measures in fried 40min.
Impose a condition as follows: measurement pattern is that compressing force is tested, pretest speed 2.0mm/s, test speed 0.5mm/s,
Speed 10mm/s after test, measuring distance 10mm, trigger force 5g are automatically begun to, data acquisition rate 200Hz, and popping one's head in is 3 points
Bendable probe (HDP/3PB), uses the carrier of 25kg.
Measurement result is shown in Table 2.
The brittleness of 2 potato block of table
| Source | Brittleness (g) |
| Embodiment 1 | 450.23±4.06 |
| Embodiment 2 | 446.17±6.41 |
| Embodiment 3 | 452.63±5.24 |
| Embodiment 4 | 450.50±8.60 |
| Embodiment 5 | 434.36±7.10 |
| Embodiment 6 | 447.08±4.36 |
| Comparative example 1 | 448.94±10.16 |
| Comparative example 2 | 438.46±6.34 |
As seen from the above table, embodiment 1-4,6 and comparative example 1 combine ultrasonic wave, fluctuation pressure dipping, superheated steam and true
The brittleness of the potato block of empty frying technology preparation has been above 440g, and embodiment 5 does not use freezing processing, and comparative example 2 does not have
There is the brittleness for resulting in potato block using being ultrasonically treated to reduce.
4. colour measurement
Potato block brightness L* is measured using portable colorimeter, the results are shown in Table 3.
3 potato block brightness L* of table
As seen from the above table, embodiment 1-4,6 combine ultrasonic wave, fluctuation pressure dipping, superheated steam and vacuum frying skill
The L* of the potato block of art preparation is higher than 70.Embodiment 5 is handled not over colour protecting liquid, and comparative example 1 is under normal pressure using oil
Fried processing causes potato block color dimmed.
5. the sensory evaluation of potato block
4 potato block sensory evaluation criteria of table
The sensory evaluation score of 5 potato block of table
| Source | Form (20 points) | Color (20 points) | Salinity (20 points) | Fragrant degree (20 points) | Brittleness (20 points) |
| Embodiment 1 | 19.2±0.7 | 18.5±0.9 | 18.2±1.2 | 19.0±1.2 | 18.5±1.2 |
| Embodiment 2 | 18.6±0.9 | 18.3±1.1 | 19.5±0.8 | 18.6±0.8 | 18.3±0.8 |
| Embodiment 3 | 18.4±1.2 | 18.2±0.7 | 18.6±1.1 | 19.1±1.1 | 17.6±1.1 |
| Embodiment 4 | 16.2±0.8 | 17.5±0.9 | 13.4±1.3 | 18.5±1.3 | 17.4±1.3 |
| Embodiment 5 | 17.9±0.7 | 12.5±0.8 | 17.1±1.0 | 18.7±1.0 | 17.9±1.0 |
| Embodiment 6 | 17.2±0.6 | 13.8±1.2 | 14.5±0.6 | 17.5±0.8 | 17.8±0.2 |
| Comparative example 1 | 16.8±1.1 | 14.6±1.0 | 17.2±0.9 | 19.2±0.9 | 17.2±0.9 |
| Comparative example 2 | 17.2±1.2 | 16.9±0.9 | 16.4±1.4 | 18.8±1.4 | 17.6±0.7 |
By sensory evaluation group (10 people) to the form of the potato block of embodiment and comparative example, color, salinity, perfume degree,
Brittleness index is evaluated, and sensory evaluation criteria is shown in Table 4, and sensory evaluation score is shown in Table 5.
As seen from the above table, embodiment 1-3 combination ultrasonic wave, fluctuation pressure dipping, superheated steam and vacuum frying technology
There is the potato block of preparation preferable form, color, salinity, perfume degree and brittleness score to be better than embodiment 4,5,6 and comparative example 1
With 2.
Wherein, the salinity evaluation score of embodiment 1-3,5 comparative examples 1,2 are more than 15 points, although and embodiment 4 and embodiment
1~3 has equally used the salt of low concentration, but since its potato block does not pass through octenyl succinic acid anhydride modified starch, food
Multiple emulsion dipping is made in salt and polyglycerol polyricinoleate, and the sodium ion that potato block contains quickly spreads in the oral cavity, makes one
It is difficult to from wherein obtaining salty fresh sense；And the multiple emulsion formula of embodiment 6 cornstarch replaces octenyl succinic acid anhydride, it cannot
Have the function that regulate and control that sodium ion is spread in the oral cavity in mixed emulsifier, it is suitable to be equally difficult to reach in less salt the degree of saltiness
Suitable effect.
Although above having used general explanation, specific embodiment and test, the present invention is made to retouch in detail
It states, but on the basis of the present invention, it can be made some modifications or improvements, this is apparent to those skilled in the art
's.Therefore, these modifications or improvements without departing from theon the basis of the spirit of the present invention, belong to claimed
Range.
Claims (10)
1. a kind of production method of the low oily potato block of less salt, which is characterized in that before dipping, by potato block 35~
25~30min of 40kHz ultrasonication；After dipping, to potato block in 110~113 DEG C of edible oil under 0.05MPa
Carry out vacuum frying.
2. the method according to claim 1, wherein with containing octenyl succinic acid anhydride modified starch, salt and
The multiple emulsion of polyglycerol polyricinoleate carries out the dipping；
It is preferred that the production method of the multiple emulsion are as follows: by the sunflower of the salt solution of 1%~2%W/V and 2~2.5 times of volumes
Then oil mixing is added the octenyl succinic acid anhydride modified starch of 1%~5%W/V, obtains multiple emulsion after homogeneous；The certain herbaceous plants with big flowers
Contain the polyglycerol polyricinoleate of 2.5~3%W/W in caul-fat；
It is preferred that the octenyl succinic acid anhydride modified starch the preparation method comprises the following steps: pH be 7.5~8.0, concentration be 15%~
In the aqueous solution of 20%W/V waxy potato starch, after the octenyl succinic acid anhydride of 3%~5%W/V is added, adjusting pH is
6.5,5000g centrifugation 10~15min after, be placed in 50~55 DEG C of 10~12h of oven drying to get.
3. method according to claim 1 or 2, which is characterized in that impregnated by fluctuation pressure；It is preferred that the fluctuation pressure
Treatment temperature be 20~25 DEG C, high pressure is set as 300~400kPa, and low pressure is set as 0kPa hereinafter, high-low pressure time ratio is set
It is set to 5~10min.
4. method described in any one of claim 1 to 3, which is characterized in that the potato block is placed in colour protecting liquid
It is middle to carry out the ultrasonication；
It is preferred that containing 1%~2%W/V sodium chloride, 0.5%~0.6%W/V calcium chloride, 0.3%~0.4% in the colour protecting liquid
W/V ascorbic acid and 0.25%~0.35%W/V citric acid.
5. method according to any one of claims 1 to 4, which is characterized in that in the ultrasonication and the leaching
Superheated steam processing is carried out to potato block between stain.
6. according to the method described in claim 5, it is characterized in that, the vapor (steam) temperature of superheated steam processing is 110~115
℃；It is preferred that quantity of steam is 1.5~2.0kg/h, the processing time is 10~15s.
7. method described according to claim 1~any one of 6, which is characterized in that in the dipping and the vacuum frying
Between to potato block carry out freezing processing.
8. the method according to the description of claim 7 is characterized in that the temperature of the freezing processing is lower than -20 DEG C；It is preferred that freezing
Time is 2~3h.
9. method described according to claim 1~any one of 8, which comprises the following steps:
(1) potato block is placed in colour protecting liquid in 35~40kHz ultrasonication, 25~30min；
(2) potato block that step (1) obtains is handled in 110~115 DEG C of superheated steams；
(3) potato block that step (2) obtains being placed in multiple emulsion, is impregnated by fluctuation pressure, temperature is 20~25 DEG C,
High pressure is set as 300~400kPa, and low pressure is set as 0kPa hereinafter, high-low pressure time ratio is set as 5~10min；
(4) 2~3h is freezed under conditions of the potato block that step (3) obtains being placed in temperature lower than -20 DEG C；
(5) vacuum frying is carried out to the potato block that step (3) obtains in 110~113 DEG C of edible oil under 0.05MPa.
10. the prepared potato block of any one of claim 1~9 the method.
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|---|---|---|---|---|
| CN111387451A (en) * | 2020-03-30 | 2020-07-10 | 安徽省小岗盼盼食品有限公司 | Preparation method of corn potato chips |
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