CN115152974A - Method for reducing oil content in fried food by using sodium alginate edible coating - Google Patents
Method for reducing oil content in fried food by using sodium alginate edible coating Download PDFInfo
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- CN115152974A CN115152974A CN202210783742.0A CN202210783742A CN115152974A CN 115152974 A CN115152974 A CN 115152974A CN 202210783742 A CN202210783742 A CN 202210783742A CN 115152974 A CN115152974 A CN 115152974A
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- IXPNQXFRVYWDDI-UHFFFAOYSA-N 1-methyl-2,4-dioxo-1,3-diazinane-5-carboximidamide Chemical compound CN1CC(C(N)=N)C(=O)NC1=O IXPNQXFRVYWDDI-UHFFFAOYSA-N 0.000 title claims abstract description 51
- 235000010413 sodium alginate Nutrition 0.000 title claims abstract description 51
- 239000000661 sodium alginate Substances 0.000 title claims abstract description 51
- 229940005550 sodium alginate Drugs 0.000 title claims abstract description 51
- 238000000576 coating method Methods 0.000 title claims abstract description 29
- 239000011248 coating agent Substances 0.000 title claims abstract description 27
- 235000013305 food Nutrition 0.000 title claims abstract description 26
- 238000000034 method Methods 0.000 title claims abstract description 19
- 244000061456 Solanum tuberosum Species 0.000 claims abstract description 27
- 235000002595 Solanum tuberosum Nutrition 0.000 claims abstract description 27
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 9
- 239000012153 distilled water Substances 0.000 claims abstract description 3
- 239000003921 oil Substances 0.000 claims abstract 8
- 235000019198 oils Nutrition 0.000 claims abstract 8
- 235000012424 soybean oil Nutrition 0.000 claims abstract 2
- 239000003549 soybean oil Substances 0.000 claims abstract 2
- XAGFODPZIPBFFR-UHFFFAOYSA-N aluminium Chemical compound [Al] XAGFODPZIPBFFR-UHFFFAOYSA-N 0.000 claims description 2
- 229910052782 aluminium Inorganic materials 0.000 claims description 2
- 239000008187 granular material Substances 0.000 claims 1
- 238000002791 soaking Methods 0.000 claims 1
- 230000000694 effects Effects 0.000 abstract description 12
- 235000013606 potato chips Nutrition 0.000 abstract description 11
- 230000002829 reductive effect Effects 0.000 abstract description 9
- 230000001953 sensory effect Effects 0.000 abstract description 9
- 238000010521 absorption reaction Methods 0.000 abstract description 6
- 238000011156 evaluation Methods 0.000 abstract description 5
- 230000007613 environmental effect Effects 0.000 abstract description 2
- 238000002474 experimental method Methods 0.000 abstract description 2
- 230000000149 penetrating effect Effects 0.000 abstract description 2
- 230000005764 inhibitory process Effects 0.000 abstract 1
- 230000035515 penetration Effects 0.000 description 5
- 230000008569 process Effects 0.000 description 3
- 206010016807 Fluid retention Diseases 0.000 description 2
- 229920002472 Starch Polymers 0.000 description 2
- 230000004888 barrier function Effects 0.000 description 2
- 230000008859 change Effects 0.000 description 2
- 238000006243 chemical reaction Methods 0.000 description 2
- 239000011247 coating layer Substances 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 229910052739 hydrogen Inorganic materials 0.000 description 2
- 239000001257 hydrogen Substances 0.000 description 2
- 230000002401 inhibitory effect Effects 0.000 description 2
- 238000002360 preparation method Methods 0.000 description 2
- 230000009467 reduction Effects 0.000 description 2
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- 235000019698 starch Nutrition 0.000 description 2
- 239000008107 starch Substances 0.000 description 2
- 238000012360 testing method Methods 0.000 description 2
- 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 description 1
- 229920001661 Chitosan Polymers 0.000 description 1
- 206010020772 Hypertension Diseases 0.000 description 1
- 206010028980 Neoplasm Diseases 0.000 description 1
- 208000008589 Obesity Diseases 0.000 description 1
- 241000199919 Phaeophyceae Species 0.000 description 1
- 230000002411 adverse Effects 0.000 description 1
- 125000003277 amino group Chemical group 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 239000006227 byproduct Substances 0.000 description 1
- 201000011510 cancer Diseases 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 230000003247 decreasing effect Effects 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 238000005265 energy consumption Methods 0.000 description 1
- 238000001704 evaporation Methods 0.000 description 1
- 230000008020 evaporation Effects 0.000 description 1
- 230000037406 food intake Effects 0.000 description 1
- 239000004519 grease Substances 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 235000004280 healthy diet Nutrition 0.000 description 1
- 239000010410 layer Substances 0.000 description 1
- 235000004213 low-fat Nutrition 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012544 monitoring process Methods 0.000 description 1
- 229920005615 natural polymer Polymers 0.000 description 1
- 235000020824 obesity Nutrition 0.000 description 1
- 230000008520 organization Effects 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 230000035699 permeability Effects 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 238000012216 screening Methods 0.000 description 1
- 238000012546 transfer Methods 0.000 description 1
- 239000002699 waste material Substances 0.000 description 1
Images
Classifications
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- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
- A23P20/10—Coating with edible coatings, e.g. with oils or fats
- A23P20/15—Apparatus or processes for coating with liquid or semi-liquid products
- A23P20/17—Apparatus or processes for coating with liquid or semi-liquid products by dipping in a bath
-
- 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
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Nutrition Science (AREA)
- Molecular Biology (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- General Preparation And Processing Of Foods (AREA)
Abstract
The invention discloses a method for reducing the oil content of fried food by using a sodium alginate edible coating. Sodium alginate is added into distilled water to prepare sodium alginate coating solutions with different concentrations, potato strips are dipped in the coating solutions for 5s and fried in soybean oil at 170 ℃ for 3min, the moisture content, the oil content of each part, the color and texture of the potato strips are measured, sensory evaluation is carried out on the potato strips, and the optimal sodium alginate concentration is determined by a one-factor experimental method. The moisture content, L, the shell hardness and the overall hardness of the potato chips after the coating pretreatment are increased, the a value, the surface penetrating oil, the structural oil and the total oil content are reduced, and sensory evaluation results show that the potato chips after the sodium alginate coating pretreatment have good sensory properties. Compared with the existing method for reducing the oil absorption of fried food, the pretreatment of the sodium alginate coating has the advantages of nature, environmental protection, simplicity, easy operation, obvious inhibition effect and low cost, and provides theoretical guidance significance for the application of the edible coating in the aspect of reducing oil.
Description
Technical Field
The invention relates to a method for reducing the content of oil in fried food by using an edible sodium alginate coating, belonging to the field of waste resource utilization.
Background
The fried food is very popular with consumers because of golden color, crisp taste and attractive fried flavor. However, the oil content of fried food products is typically 30% to 50% of the total weight of the food product. Ingestion of high fat content foods increases the probability of consumers suffering from obesity, heart, hypertension and cancer. With the low-fat healthy diet advocated by the world health organization, consumers have reduced food options, which also have affected the relevant food industry. Therefore, it is important to reduce the fat content in fried foods.
Current research related to reducing oil content has focused on monitoring frying conditions, development of frying techniques, use of pretreatment, and the like. Wherein the method for reducing oil and fat absorption of fried food by controlling frying temperature or frying time has insignificant effect, and the organoleptic properties of food are significantly changed with the increase of frying temperature and the prolongation of frying time. Reducing the oil absorption energy consumption by using novel frying techniques is time consuming and costly. Therefore, among these oil-reducing measures, the pretreatment of the coating has the advantages of environmental protection, effectiveness, low cost, short time consumption and the like. In the frying process, the surface temperature of the food reaches the boiling point, the moisture on the outer layer of the food is quickly evaporated, a porous and crisp shell is formed on the surface, and the coating can form a barrier on the surface of the food, so that the mass and heat transfer of the food in the frying process are hindered, the holes formed by the escape of water vapor are reduced, and the penetration of grease into the food is reduced.
Natural polymers such as starch, chitosan and sodium alginate have been used as coatings for food packaging and preservation, and their use for oil reduction is rare. Among the film-forming materials, sodium alginate is a byproduct derived from brown algae, has the characteristics of edibility, high hydrophilicity, flexibility and low oil permeability, and has the potential of inhibiting oil absorption of fried foods by being a novel coating due to the characteristics.
Disclosure of Invention
The invention aims to provide a method for reducing the oil content in fried food by using an edible sodium alginate coating, so as to improve the water retention property, reduce the oil content and maintain the sensory characteristics of the fried food. Researches find that the sodium alginate coating can effectively reduce the oil content in the fried potato chips and does not influence the sensory quality of the potato chips.
The purpose of the invention is realized by the following technical scheme:
a method for reducing the oil content in fried food by using the sodium alginate edible coating is explored and comprises the following steps: treating potato strips, and screening the concentration of the coating. The method optimizes the concentration of the sodium alginate coating for inhibiting the absorption of the oil, explores the influence of the sodium alginate concentration on the moisture content, the oil content, the color, the texture and the sensory evaluation of the potato chips, and determines the optimal sodium alginate concentration through a single-factor test.
Drawings
FIG. 1 the effect of sodium alginate concentration on the moisture content of potato strips;
FIG. 2 the effect of sodium alginate concentration on the fat content of potato strips;
FIG. 3 the effect of sodium alginate concentration on the color of the potato strips;
FIG. 4 the effect of sodium alginate concentration on potato chip texture;
figure 5 effect of sodium alginate concentration on sensory evaluation of potato strips.
Detailed Description
The technical solution of the present invention is further described below with reference to the accompanying drawings, but not limited thereto, and any modification or equivalent replacement of the technical solution of the present invention without departing from the spirit and scope of the technical solution of the present invention shall be covered by the protection scope of the present invention.
1. Treatment of potato strips
Frozen potato strips were cut into 10X 50mm and stored at-18 ℃.
2. Preparation of coated potato strips
Sodium alginate was added to distilled water to prepare coating solutions of 0.5%,1.0%,1.5% and 2.0% (w/v), potato strips were dipped in the prepared solutions for 5s, and excess water on the surface was drained.
3. Preparation of potato chips
The chips were fried in soy oil at 170 ℃ for 3min and drained in an aluminum frame for 30s. Coated potato strips of different sodium alginate concentrations were named: SA0.5, SA1.0, SA1.5, SA2.0.
4. Single factor experiment
Fig. 1 shows the effect of different sodium alginate concentrations on the moisture content of the potato chips, and the moisture content of the coating layer group is significantly increased compared to uncoated potato chips, indicating that the sodium alginate coating layer can effectively prevent the evaporation of water during the frying process and improve the water retention of the potato chips. With the increase of the concentration of the sodium alginate, the moisture content of the potato chips is not obviously changed.
Figure 2 shows the effect of different sodium alginate concentrations on the fat content of various portions of the potato strips. The total oil content includes surface oil, surface penetrating oil and structured oil. The change in total oil content is related to the change in the three oil contents. The sodium alginate coating has no obvious influence on the surface oil content of the chips (P > 0.05). The surface oil penetration and structural oil content of the chips was significantly reduced compared to the uncoated group, and decreased first and then increased with increasing sodium alginate concentration, with the surface oil penetration and structural oil content of the 1% sodium alginate coated chips being the lowest. The total oil content showed the same trend as the surface penetration oil and structure oil content, and the total oil content of the 1% sodium alginate coated potato strips was significantly reduced by 40.7% compared to uncoated potato strips. The surface penetration oil and the structural oil are reduced because the sodium alginate coating forms a network structure on the surface of the chips, and the network structure is formed by connecting hydrogen bonds between sodium alginate molecules and hydrogen bonds between sodium alginate and water molecules, so that the network structure is used as a barrier to prevent water vapor from escaping, and the formation of air holes is reduced, thereby less oil is penetrated into the chips.
Figure 3 shows the effect of different sodium alginate concentrations on the color of the potato strips, with the sodium alginate coated samples showing higher L, a and lower b compared to the uncoated samples, indicating a reduction in browning of the surface of the potato strips caused by the maillard reaction. On the one hand, this is because the sugar and the amino group-containing compound are buried by steric hindrance formed by the sodium alginate network structure. On the other hand because the high moisture slows down the maillard reaction.
Figure 4 shows the effect of different sodium alginate concentrations on potato chip texture. The puncture test from texture analysis yields the maximum force, area under the force-time curve, and the minimum deformation time, which represent the crust hardness, bulk hardness, and brittleness, respectively, of the fried samples. The shell and overall hardness of the sodium alginate coated samples was significantly improved (P < 0.05) compared to the uncoated samples. In terms of crispness, there was no significant difference between the 0.5% and 1.0% sodium alginate coated chips compared to the uncoated samples, while crispness was poorer for the other concentrations of sodium alginate coated chips. The increased hardness of the outer shell is due to the sodium alginate coating reducing the porosity and cracks on the surface of the potato chips. The increase in overall hardness is associated with the higher moisture content in the 1% sodium alginate coated potato strips, which inhibits the volume shrinkage caused by starch gelatinization, resulting in increased flexibility of the strips.
Figure 5 shows the effect of different sodium alginate coatings on the sensory evaluation of potato strips. The color scores of the coated samples were significantly reduced compared to the uncoated group, while the other sensory attributes were not significantly changed. The decrease in color score may be due to a significant decrease in b of the chips, which turned from golden yellow to pale yellow. Although the coating treatment adversely affects color, it does not affect the taste, flavor and overall acceptability of the potato strips. Therefore, the sodium alginate coating can be applied to fried foods to inhibit oil absorption during frying, and maintain the quality of the chips.
Claims (4)
1. A method for reducing the oil content in fried food by using an edible sodium alginate coating is characterized by comprising the following steps: the method comprises the following steps: treatment of potato strips: the potato strips were cut into rectangular pieces of 10X 50mm and stored at-18 ℃. Step two: sodium alginate coating solutions (0.5%, 1.0%,1.5%, 2.0%) were prepared at different concentrations by dissolving sodium alginate granules in distilled water. Step three: soaking potato strips in sodium alginate solution with different concentrations for 5s, draining off excessive water on the surface, frying in soybean oil at 170 deg.C for 3min, and draining off in aluminum frame for 30s.
2. The method of claim 1 wherein the potato strips of step one are rectangular 10 x 50mm strips.
3. The method of claim 1, wherein the concentrations of the sodium alginate coating in step two are 0.5%,1.0%,1.5%, and 2.0%, respectively.
4. The method according to claim 1, wherein the frying temperature and time in step three are 170 ℃ and 3min, respectively.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202210783742.0A CN115152974A (en) | 2022-06-28 | 2022-06-28 | Method for reducing oil content in fried food by using sodium alginate edible coating |
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| CN202210783742.0A CN115152974A (en) | 2022-06-28 | 2022-06-28 | Method for reducing oil content in fried food by using sodium alginate edible coating |
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| CN115152974A true CN115152974A (en) | 2022-10-11 |
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| CN202210783742.0A Pending CN115152974A (en) | 2022-06-28 | 2022-06-28 | Method for reducing oil content in fried food by using sodium alginate edible coating |
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Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105325967A (en) * | 2015-11-26 | 2016-02-17 | 江南大学 | Method for reducing oil content of fried potato chips |
| CN106722534A (en) * | 2017-01-19 | 2017-05-31 | 江南大学 | A kind of method for reducing French fried potatoes oil content |
| CN114041554A (en) * | 2021-10-28 | 2022-02-15 | 南昌大学 | Production method for reducing 5-hydroxymethylfurfural in fried potato chips |
-
2022
- 2022-06-28 CN CN202210783742.0A patent/CN115152974A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105325967A (en) * | 2015-11-26 | 2016-02-17 | 江南大学 | Method for reducing oil content of fried potato chips |
| CN106722534A (en) * | 2017-01-19 | 2017-05-31 | 江南大学 | A kind of method for reducing French fried potatoes oil content |
| CN114041554A (en) * | 2021-10-28 | 2022-02-15 | 南昌大学 | Production method for reducing 5-hydroxymethylfurfural in fried potato chips |
Non-Patent Citations (1)
| Title |
|---|
| 尹茂文等: "涂膜对油炸猪肉丸品质的影响研究", 食品工业科技, vol. 36, no. 13, pages 87 - 89 * |
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