CN115715578A

CN115715578A - Improver for health fried food and health fried food

Info

Publication number: CN115715578A
Application number: CN202211474809.9A
Authority: CN
Inventors: 彭玉华
Original assignee: Shanghai Bochao Catering Co ltd
Current assignee: Shanghai Bochao Catering Co ltd
Priority date: 2022-11-23
Filing date: 2022-11-23
Publication date: 2023-02-28

Abstract

The invention discloses a modifier for a health fried food and the health fried food, wherein the modifier for the health fried food comprises the following raw materials: coating starch, water, compound additive, functional extract and egg liquid. The modifier for the healthy fried food has good dispersity and stability, and can effectively reduce the generation of acrylamide in the frying process, so that the fried food can inhibit the generation of harmful substances while ensuring the taste and the flavor.

Description

Improver for health fried food and health fried food

Technical Field

The invention relates to the technical field of fried food processing, in particular to a modifier for healthy fried food and the healthy fried food.

Background

Frying is a common food processing method, can not only accelerate the food curing, thoroughly kill the microorganisms in the food and prolong the shelf life, but also enable the food to have crisp flavor and golden color; particularly, in the processing of meat products, the high-temperature frying method is convenient and rapid, the heating is uniform, the qualities of color, luster, aroma and the like of the meat products are improved, and the digestibility of food is improved. However, high temperature frying also causes deterioration of food products, and carcinogens such as heterocyclic amines are produced mainly by the reaction of proteins. Antioxidant such as sulfur-containing compound, flavone polyphenol, vitamin, etc. is usually added to inhibit. Chinese patent CN107495312A discloses a fried food additive, which is composed of the following raw materials: the fried food additive is not easy to deteriorate and can reduce the acrylamide content in fried food. Chinese patent CN105285732A discloses a processing method for controlling the heterocyclic amine content of fried meat products, which comprises the following steps: mincing meat to prepare meat paste to prepare a target shape; preparing the dry powder of the bamboo leaf extract into a bamboo leaf extract solution stock solution for later use; mixing the bamboo leaf extract with meat; the invention relates to a method for frying meat products, which utilizes the added bamboo leaf natural extract to control the generation of heterocyclic amine in the fried meat products in the processing process, but the method has limited effect of inhibiting the generation of carcinogen and has poor effect of delaying the oxidation of oil and fat of food.

Disclosure of Invention

In view of the above-mentioned defects of the prior art, the technical problems to be solved by the present invention are: (1) providing a modifier for a health fried food; (2) providing a health fried food.

In order to realize the purpose, the technical scheme adopted by the invention is as follows:

a modifier for health fried food is prepared by the following steps:

20 to 30 weight portions of pasting starch, 80 to 100 weight portions of water, 0.1 to 0.2 weight portion of composite additive and 15 to 30 weight portions of egg liquid are mixed for 5 to 15 minutes at a stirring speed of 80 to 120rpm, thus obtaining the egg liquid.

Acrylamide is a carcinogen in human bodies, and the content of acrylamide in foods fried and cooked in high-temperature oil is very high, which is not beneficial to human health. The inventor finds that the composite additive consisting of beta-cyclodextrin, 3-methyl-4-isopropyl phenol and gallic acid is added into the improver for the health fried food in the pasting step of pork chop preparation, so that the generation of acrylamide in the frying process can be effectively reduced, and the reasonable proportion of each additive is determined through a large amount of practices. The compound additive can reduce the activity of free radicals in the frying process, so that the formation of secondary oxides and hydroperoxides is prevented, and the compound additive can provide hydrogen for the free radicals formed in the frying process, so that the formation of acrylamide is avoided. Maillard reaction occurs during the frying process of pork, phenolic substances in the composite additive can react with carbonyl compounds in polysaccharide substances such as flour and the like to form adducts through electrophilic aromatic substitution reaction, so that the formation of acrylamide is inhibited.

Preferably, the composite additive is beta-cyclodextrin, 3-methyl-4-isopropyl phenol and gallic acid in a mass ratio of (15-20): (6-8): 1 of the resulting mixture.

Preferably, the gelatinized starch is any one of starch, enzyme-treated starch and complex starch.

The inventor finds that the modifier for the health fried food prepared by using the common starch has strong fluidity, is easily affected by gravity or operation after being wrapped on the pork chop to cause uneven distribution, thereby causing the pork chop to be heated unevenly in the subsequent frying process to affect the taste, the main chain of the starch subjected to enzymolysis by the alpha-amylase and the starch branching enzyme is shortened, the side chain is increased, the crystal structure of the starch subjected to enzymolysis is changed, the extension of the branch chain is favorable for forming a heat stable double helix, the cross-linking property and the crystallization capacity of the starch are improved, the modifier for the health fried food can be uniformly and well attached to the pork chop to form a uniform outer layer after being prepared, and the uniformity and the standardization of the taste of the pork chop are favorable.

Preferably, the preparation method of the enzyme-treated starch comprises the following steps:

adding 20-30 parts of starch and 0.5-1 part of sodium sulfate into 80-100 parts of water by X1, and stirring the raw materials at a stirring speed of 80-120 rpm for 30-60 min to obtain uniform paste for later use;

x2, adding a sodium hydroxide aqueous solution with the concentration of 8-15 wt% into the uniform flour slurry obtained in the step X1 to adjust the pH value to 8-10, continuously adding 0.75-1.5 parts of propylene oxide after the operation is finished, reacting for 60-90 min at the temperature of 10-20 ℃, and obtaining alkaline reaction flour slurry at the reaction stirring speed of 80-120 rpm for later use;

x3, adding hydrochloric acid with the concentration of 5-10 wt% into the alkaline reaction surface slurry obtained in the step X2 for acidification treatment, adjusting the pH to 4.5-5, standing for 30-60 min, then heating to 40-60 ℃, heating for 30-60 min, filtering, washing for 3-5 times, filtering to obtain a precipitate, pre-freezing the precipitate at-10 to-20 ℃ for 1-2 h, and then continuously freezing and drying at-40 to-60 ℃ for 6-12 h to obtain a dry reaction product for later use;

adding the dried reaction product obtained in the step X3 into 80-100 parts of phosphate buffer salt solution with the pH value ranging from 5 to 6, heating and stirring the phosphate buffer salt solution and the phosphate buffer salt solution at the stirring speed of 80-120 rpm at 80-90 ℃ for 30-60 min, then cooling to 50-60 ℃, adding 0.5-0.8 part of complex enzyme, carrying out enzymolysis at 50-60 ℃ for 4-6 h, then heating to 95-100 ℃, heating for 30-60 min, and cooling to room temperature to obtain an enzymolysis product;

and X5, adding a sodium hydroxide aqueous solution into the enzymolysis product obtained in the step X4 to adjust the pH value to 9-10, filtering, washing for 3-5 times, filtering, and freeze-drying the obtained filtered product at-40 to-60 ℃ for 6-12 hours to obtain the enzyme-treated starch.

Preferably, the complex enzyme in the step X4 is alpha-amylase and starch branching enzyme in a mass ratio of (3-5): 1, in a mixture of the components.

In actual production, the inventors found that enzyme-treated starch can improve the uniformity of the batter distribution, but there is a problem that the binding of the composite additive is poor in the improver for health fried foods, and the additive is prematurely bound with high-temperature fat during frying, thus reducing the stability. The inventor further improves the above-mentioned technology, and combines the treated isolated whey protein and the enzyme-treated starch to form a soluble complex, and improves the solubility and stability of the complex additive by coating the complex additive.

Preferably, the preparation method of the complex starch comprises the following steps:

y1, adding 20-30 parts of starch and 0.5-1 part of sodium sulfate into 80-100 parts of water by weight, and stirring the raw materials at a stirring speed of 80-120 rpm for 30-60 min to obtain uniform paste for later use;

y2, adding 8-15 wt% of sodium hydroxide aqueous solution into the uniform flour slurry obtained in the step Y1 to adjust the pH value to 8-10, continuously adding 0.75-1.5 parts of propylene oxide after the operation is finished, reacting for 60-90 min at the temperature of 10-20 ℃, and obtaining alkaline reaction flour slurry at the reaction stirring speed of 80-120 rpm for later use;

y3, adding hydrochloric acid with the concentration of 5-10 wt% into the alkaline reaction paste obtained in the step Y2 for acidification treatment, adjusting the pH to 4.5-5, standing for 30-60 min, then heating to 40-60 ℃, heating for 30-60 min, filtering, washing for 3-5 times, filtering to obtain a precipitate, pre-freezing the precipitate at-10 to-20 ℃ for 1-2 h, and then continuously freezing and drying at-40 to-60 ℃ for 6-12 h to obtain a dry reaction product for later use;

y4, adding the dried reaction product obtained in the step Y3 into 80-100 parts of phosphate buffer salt solution, wherein the pH value of the phosphate buffer salt solution is 5-6, heating and stirring the phosphate buffer salt solution and the phosphate buffer salt solution at the stirring speed of 80-120 rpm for 30-60 min at 80-90 ℃, then cooling to 50-60 ℃, adding 0.5-0.8 part of complex enzyme, carrying out enzymolysis at the temperature of 50-60 ℃ for 4-6 h, heating to 95-100 ℃, heating for 30-60 min, and cooling to room temperature to obtain an enzymolysis product for later use;

y5, adding a sodium hydroxide aqueous solution into the enzymolysis product obtained in the step Y4 to adjust the pH value to 9-10, filtering, washing for 3-5 times, filtering, and freeze-drying the obtained filtered product at-40 to-60 ℃ for 6-12 hours to obtain enzyme-treated starch for later use;

y6, dissolving 2 to 4 parts of separated whey protein in 80 to 100 parts of water, mixing the two at a stirring speed of 80 to 120rpm for 2 to 4 hours, heating to 90 to 100 ℃ after the separated whey protein is completely dissolved in the water, heating for 30 to 45 minutes, cooling to normal temperature to obtain denatured and separated whey protein liquid,

standby;

and Y7, dissolving the enzyme-treated starch obtained in the step Y5 in the modified separated whey protein liquid obtained in the step Y6, stirring at the temperature of 80-100 ℃ and the stirring speed of 80-120 rpm for 30-60 min, cooling to normal temperature to obtain a starch blend, and freeze-drying the starch blend at the temperature of-40-60 ℃ for 6-12 h to obtain the complex starch.

Preferably, the complex enzyme in the step Y4 is alpha-amylase and starch branching enzyme in a mass ratio of (3-5): 1, in a mixture of the components.

Beta-cyclodextrin: the organic compound is white to light yellow powder, has the special fragrance of pectin, slightly sweet and slightly sour taste, can be dissolved in water and insoluble in ethanol and other organic solvents, is widely applied to separation of the organic compound and organic synthesis, and is also used as a medicinal auxiliary material, a food additive and the like. Alpha-amylase: hydrolyzing alpha-1,4-glucoside bond in starch molecular chain, and cutting starch chain into short-chain dextrin, oligosaccharide and small amount of maltose and glucose. Starch branching enzyme: starch synthase, starch branching enzyme is the key enzyme for synthesizing amylopectin in the starch body, and can cut alpha-1,4-glucan straight chain donor and catalyze the cut short chain and acceptor chain to generate branch.

Preferably, the improver for the health fried food further comprises 0.1 to 0.3 weight part of functional extract.

The preparation method of the functional extract comprises the following steps:

respectively crushing and sieving dried artemisia capillaris flower and astragalus sinicus flower with a 50-100 mesh sieve, and mixing according to the mass ratio of 3 (1-3) to obtain mixed powder; taking 30-50 parts by weight of mixed powder, adding the mixed powder into 100-300 parts of 80-90 wt% ethanol aqueous solution, stirring for 1-2 h at the temperature of 60-80 ℃ and the rpm of 500-800, then placing the mixture under the conditions of 60-80 ℃ and the rpm of 700-800W for microwave extraction for 0.5-1 h, centrifuging after the microwave extraction is finished, taking supernatant, concentrating under reduced pressure and drying to obtain the functional extract.

The modifier for the health fried food is applied to the preparation of the health fried food.

A health fried food comprises the following steps:

s1, preparing pork raw materials: taking the longissimus dorsi of the pig, removing redundant broken bones, fat and extravasated blood, and trimming and arranging the longissimus dorsi along fiber lines into blocks of 150-300 g each for later use;

s2, preparing soup stock for pickling pork: taking 120-300 parts of water by weight of raw materials, sequentially putting 30-60 parts of onion, 15-25 parts of carrot, 25-40 parts of parsley, 35-55 parts of apple and 275-350 parts of raw chicken bone which are cut into small pieces into water, and cooking for 15-25 min at 90-100 ℃; then cooling to 60-80 ℃, adding 1.5-3.5 parts of pepper granules, 15-25 parts of ginger, 35-55 parts of green Chinese onion, 1.5-3 parts of cassia bark, 1-2.5 parts of anise, 1.5-2.5 parts of dried orange peel, 1-2.5 parts of tsaoko amomum fruit, 0.5-2 parts of basil leaves and 1-3 parts of cumin granules, heating for 5-15 min at the temperature of 60-80 ℃, filtering raw materials and spices, and taking the rest soup stock for later use;

s3, preparing the special sauce: taking 8-15 parts of flour, 8-15 parts of butter, 8-15 parts of milk, 15-30 parts of water, 7-15 parts of dark soy sauce, 3-8 parts of table vinegar, 7-12 parts of honey, 7.5-12 parts of tomato sauce, 0.5-2 parts of pepper and 0.2-0.8 part of laurel leaf, stir-frying the flour and the butter at the temperature of 40-50 ℃ for 2-4 min at the rolling speed of 60-120 rpm by an automatic stir-frying machine, then sequentially adding the water, the dark soy sauce, the table vinegar, the honey, the tomato sauce, the milk, the pepper and the laurel leaf, cooking for 5-10 min at the rolling speed of 60-120 rpm, cooling to normal temperature to obtain secret sauce for later use;

s4, preparing raw pork chops: firstly, flatly paving preservative films on two sides of blocky boneless pork, knocking the pork for 1-2 min by using a loose meat hammer to smooth the pork, then knocking the pork for 2-3 min by using a serrated surface to the thickness of 1-1.5 cm, scattering muscle fibers and internal muscle fibers of the pork, endowing the pork with a more three-dimensional and layered taste, and simultaneously being beneficial to pickling and flavoring to obtain raw pork chops for later use;

s5, preparing pork chop pickling liquid: according to the weight parts of the raw materials, 75-100 parts of soup stock for pickling, 2-5 parts of edible salt, 0.2-0.65 part of composite phosphate, 3.5-6 parts of pepper powder, 2.5-5 parts of cumin powder, 2-5 parts of pepper powder, 7.5-15 parts of cooking wine, 3-7 parts of light soy sauce, 4-10 parts of honey and 0.5-2.5 parts of chicken essence powder are mixed for 5-10 min at a rolling speed of 80-120 rpm to obtain a pickling solution for later use;

s6, pickling of pork chops: taking a pickling solution and raw pork chops, wherein the weight ratio of the pickling solution to the raw pork chops is (3-6): 10, smearing the pickling liquid on the raw pork chops, and standing for 0.5-1 h for later use;

s7, frying pork chops: spreading the pickled pork chops, adhering the modifier for the healthy fried food on the front and back sides of the pork chops, wrapping the pork chops with bread crumbs, frying the pork chops with the oil at the temperature of 165-170 ℃, turning the pork chops for 1-2 min, continuously frying the pork chops for 0.5-1.5 min, taking out the pork chops for later use, raising the oil temperature to 210-230 ℃, re-frying the pork chops for 5-20 s to ensure that the surfaces of the pork chops are crisp and water is locked, taking out the pork chops, placing the pork chops in an oven at the temperature of 100-140 ℃, standing the pork chops for 20-50 s, draining the redundant oil and then spraying 30-50 g of special sauce to obtain the pork chop.

Preferably, the pork is any one of northeast national pork, huang-Huai-Hai black pork, li-Ying black pork, qianbei black pork, eight-eyebrow pork, ningxiang pork, jinhua pork, proclai pork, yunnan small ear pork, luchuan pork, taihu lake pork, nenjiang pork, rong Chang pork, adult pork, guizhonghua pork and Tibetan pork.

Preferably, the composite phosphate is a mixture of sodium pyrophosphate, sodium tripolyphosphate and sodium hexametaphosphate, and the weight mixing ratio is (1.5-2.5): (0.5-1.5): 1.

the invention has the beneficial effects that: the modifier for the healthy fried food is added with the composite additive consisting of beta-cyclodextrin, 3-methyl-4-isopropyl phenol and gallic acid, so that the generation of acrylamide in the frying process can be effectively reduced, the activity of free radicals in the frying process is inhibited, and the formation of secondary oxide and hydroperoxide is prevented; the complex additive provides hydrogen for free radicals formed in the frying process, and acrylamide is prevented from being formed. In addition, the complex starch adopted in the modifying agent can avoid the problem that the taste of the food is affected by nonuniform heating of the food in the subsequent frying process due to uneven distribution of the common starch caused by the influence of gravity or operation after the common starch is wrapped in the food due to strong fluidity, and the complex starch is better combined with the compound additive, and the solubility and the stability of the compound additive can be improved by coating the compound additive with the complex starch. The health fried food prepared by the invention has good appearance, taste and fragrance, and reduces the generation of harmful substances in the fried food.

Detailed Description

The invention is further illustrated by the following examples, which are not intended to limit the scope of the invention. The experimental methods without specifying specific conditions in the following examples were selected according to the conventional methods and conditions, or according to the commercial instructions.

Part of the raw material parameters of the invention are as follows:

black pork, origin: guizhou province Zunyi City;

beta-cyclodextrin, zhengzhou Kang Yuanhua products limited, CAS No.: 128446-35-5;

alpha-amylase, enzyme activity 10 ten thousand U/g, shandong Zhenghong Biotech limited, CAS number: 9000-92-4;

starch branching enzyme, enzyme activity 200U/ml, denmark Novoxin Co.

Preparation example 1

The improver for the health fried food is prepared by mixing 250g of starch, 1000g of water, 2g of compound additive and 150g of egg liquid for 8 minutes at a stirring speed of 120 rpm.

The composite additive is prepared from beta-cyclodextrin and 3-methyl-4-isopropyl phenol in a mass ratio of 18:6 the resulting mixture.

Preparation example 2

The composite additive is prepared from beta-cyclodextrin and gallic acid in a mass ratio of 18:1 of the resulting mixture.

Preparation example 3

The composite additive is beta-cyclodextrin, 3-methyl-4-isopropyl phenol and gallic acid in a mass ratio of 18:6:1 of the resulting mixture.

Preparation example 4

The improver for health fried food is prepared by mixing 250g enzyme-treated starch, 1000g water, 2g compound additive, and 150g egg liquid at stirring speed of 120rpm for 8 min.

The preparation method of the enzyme-treated starch comprises the following steps: x1, adding 30g of starch and 0.75g of sodium sulfate into 100g of water, and stirring the raw materials for 30min at a stirring speed of 120rpm to obtain uniform paste for later use; x2, adding a sodium hydroxide aqueous solution with the concentration of 8wt% into the uniform flour slurry obtained in the step X1 to adjust the pH value to 10, continuously adding 1.25g of propylene oxide after the operation is finished, reacting for 60min at the temperature of 20 ℃, and obtaining alkaline reaction flour slurry at the reaction stirring speed of 90rpm for later use; x3, adding hydrochloric acid with the concentration of 5wt% into the alkaline reaction flour slurry obtained in the step X2 for acidification treatment, adjusting the pH to 4.5, standing for 30min, then heating to 60 ℃, heating for 45min, filtering, washing with water for 3 times, filtering to obtain a precipitate, pre-freezing the precipitate at-20 ℃ for 1h, and then continuously freezing and drying at-60 ℃ for 8h to obtain a dry reaction product for later use; x4, adding the dried reaction product obtained in the step X3 into 100g of phosphate buffer salt solution, wherein the pH value of the phosphate buffer salt solution is 5.5, heating and stirring the phosphate buffer salt solution and the phosphate buffer salt solution at a stirring speed of 90rpm for 45min at 90 ℃, then cooling to 50 ℃, adding 0.6g of complex enzyme, carrying out enzymolysis at 50 ℃ for 6h, then heating to 95 ℃ for 30min, and cooling to room temperature to obtain an enzymolysis product; and X5, adding a sodium hydroxide aqueous solution into the enzymolysis product obtained in the step X4 to adjust the pH value to 10, filtering, washing with water for 3 times, filtering, and freeze-drying the obtained filtered product at-60 ℃ for 8 hours to obtain the enzyme-treated starch.

The compound enzyme in the step X4 is alpha-amylase and starch branching enzyme in a mass ratio of 4:1, in a mixture of the components.

Preparation example 5

The modifier for the health fried food is prepared by mixing 250g of complex starch, 1000g of water, 2g of compound additive and 150g of egg liquid for 8 minutes at a stirring speed of 120 rpm.

The preparation method of the complex starch comprises the following steps:

y1, adding 30g of starch and 0.75g of sodium sulfate into 100g of water, and stirring the raw materials for 30min at a stirring speed of 120rpm to obtain uniform paste for later use; y2, adding a sodium hydroxide aqueous solution with the concentration of 8wt% into the uniform flour slurry obtained in the step Y1 to adjust the pH value to 10, continuously adding 1.25g of propylene oxide after the operation is finished, reacting for 60min at the temperature of 20 ℃, and obtaining alkaline reaction flour slurry at the reaction stirring speed of 90rpm for later use; y3, adding hydrochloric acid with the concentration of 5wt% into the alkaline reaction flour slurry obtained in the step Y2 for acidification treatment, adjusting the pH to 4.5, standing for 30min, then heating to 60 ℃, heating for 45min, filtering, washing with water for 3 times, filtering to obtain a precipitate, pre-freezing the precipitate at-20 ℃ for 1h, and then continuously freezing and drying at-60 ℃ for 8h to obtain a dry reaction product for later use; y4, adding the dried reaction product obtained in the step Y3 into 100g of phosphate buffer salt solution, wherein the pH value of the phosphate buffer salt solution is 5.5, heating and stirring the phosphate buffer salt solution and the phosphate buffer salt solution at a stirring speed of 90rpm for 45min at 90 ℃, then cooling to 50 ℃, adding 0.6g of complex enzyme, carrying out enzymolysis at 50 ℃ for 6h, then heating to 95 ℃ for 30min, and cooling to room temperature to obtain an enzymolysis product; y5, adding a sodium hydroxide aqueous solution into the enzymolysis product obtained in the step Y4 to adjust the pH value to 10, filtering, washing for 3 times, filtering, and freeze-drying the obtained filtered product at-60 ℃ for 8 hours to obtain enzyme-treated starch for later use; y6, dissolving 4g of separated whey protein in 100g of water, mixing the two at a stirring speed of 120rpm for 3h, heating to 90 ℃ after the separated whey protein is completely dissolved in the water, heating for 30min, and cooling to normal temperature to obtain denatured separated whey protein liquid for later use; and Y7, dissolving the enzyme-treated starch obtained in the step Y5 in the modified separated whey protein solution obtained in the step Y6, stirring at the temperature of 95 ℃ and the stirring speed of 90rpm for 45min, cooling to normal temperature to obtain a starch blend, and freeze-drying the starch blend at the temperature of-60 ℃ for 8h to obtain the complex starch.

The compound enzyme in the step Y4 is alpha-amylase and starch branching enzyme in a mass ratio of 4:1, in a mixture of the components.

Preparation example 6

The modifier for the health fried food is prepared by mixing 250g of complex starch, 1000g of water, 2g of compound additive, 1.5g of functional extract and 150g of egg liquid for 8 minutes at a stirring speed of 120 rpm.

The preparation method of the functional extract comprises the following steps:

respectively crushing dried Artemisia capillaris flower (Artemisia capillaris Thunb.) and Astragalus sinicus L flower, sieving with 80 mesh sieve, and mixing at mass ratio of 3:2 to obtain mixed powder; adding 40g of the mixed powder into 200g of 85wt% ethanol aqueous solution, stirring at 65 ℃ and 700rpm for 1h, performing microwave extraction at 65 ℃ and 750W for 0.5h, centrifuging, collecting supernatant, concentrating under reduced pressure, and drying to obtain the functional extract.

The preparation method of the complex starch comprises the following steps:

Example 1

The health fried food is prepared by the following method:

s1, preparing pork raw materials: taking the longissimus dorsi of black pigs in northern Qianbei, removing redundant broken bones, fat and extravasated blood, and trimming and arranging the longissimus dorsi into blocks of 200g each along fiber grains for later use;

s2, preparing soup stock for pork pickling: taking 2400g of water, sequentially putting 500g of chopped onions, 200g of carrots, 300g of parsley, 500g of apples and 3000g of raw chicken bones into water, and boiling for 15min at 90 ℃; cooling to 60 ℃, adding 25g of pepper granules, 200g of ginger, 500g of green Chinese onion, 20g of cassia bark, 15g of anise, 20g of dried orange peel, 15g of tsaoko amomum fruit, 10g of basil leaf and 20g of cumin granules, heating at 60 ℃ for 15min, filtering raw materials and spices, and taking the rest soup stock for later use;

s3, preparing the secret sauce: taking 100g of flour, 100g of butter, 100g of milk, 200g of water, 100g of dark soy sauce, 50g of vinegar, 100g of honey, 100g of tomato sauce, 10g of pepper and 5g of laurel leaf, stir-frying the flour and the butter for 3min at the temperature of 50 ℃ by an automatic stir-frying machine at the rolling speed of 60rpm, sequentially adding the water, the dark soy sauce, the vinegar, the honey, the tomato sauce, the milk, the pepper and the laurel leaf, cooking for 8min at the rolling speed of 120rpm, and cooling to normal temperature to obtain a secret sauce material for later use;

s4, preparing raw pork chops: firstly, flatly paving preservative films on two sides of blocky boneless pork, knocking the pork for 2min by using a loose meat hammer to smooth the pork, then knocking the pork for 3min by using a serrated surface until the thickness of the pork is 1.5cm, scattering muscle fibers and internal muscle fibers of the pork, endowing the pork with a more three-dimensional and layered taste, and simultaneously being beneficial to pickling and tasty to obtain raw pork chops for later use;

s5, preparing pork chop pickling liquid: taking 900g of soup stock for pickling, 35g of edible salt, 4g of composite phosphate, 50g of pepper powder, 40g of cumin powder, 30g of pepper powder, 100g of cooking wine, 50g of light soy sauce, 60g of honey and 15g of chicken essence powder, and mixing for 10min at a rolling speed of 120rpm to obtain a pickling solution for later use;

s6, pickling of pork chops: taking the pickling liquid and the raw pork chop, wherein the weight ratio of the pickling liquid to the raw pork chop is 3.5:10, smearing the pickling liquid on the raw pork chops, and standing for 0.5h for later use;

s7, frying pork chops: spreading the pickled pork chops, adhering the modifier for the healthy fried food in the preparation example 1 at the front and back, wrapping with bread crumbs, frying at the oil temperature of 170 ℃, frying for 1.5min, turning over, continuously frying for 1min, taking out for later use, raising the oil temperature to 220 ℃, re-frying the pork chops for 15s to ensure that the surface is crisp and water is locked, taking out, placing in an oven at 120 ℃, standing for 30s, draining off excessive oil and then spraying 30g of special sauce to obtain the pork chop.

In the step S5, the composite phosphate is a mixture of sodium pyrophosphate, sodium tripolyphosphate and sodium hexametaphosphate, and the weight mixing ratio is 2:1.5:1.

example 2

The same as in example 1, except that:

in step S7, the improver for health fried food of preparation example 2 was used.

Example 3

The same as in example 1, except that:

in step S7, the improver for health fried food of preparation example 3 was used.

Example 4

The same as in example 1, except that:

in step S7, the improver for health fried foods of preparation example 4 was used.

Example 5

The same as in example 1, except that:

in step S7, the improver for health fried foods of preparation example 5 was used.

Example 6

The same as in example 1, except that:

in step S7, the improver for health fried foods of preparation example 6 was used.

Comparative example 1

The same as in example 1, except that:

the modifier for the health fried food in the step S7 is prepared by mixing 250g of starch, 1000g of water and 150g of egg liquid for 8 minutes at a stirring speed of 120 rpm.

Test example 1

The healthy fried food is subjected to sensory evaluation, 20 students (10 students in each of males and females) who recruit food specialities form a sensory evaluation group, and the processes of drawing and training of the sensory evaluation group and the whole sensory evaluation are carried out according to the specific requirements of GB/T16860-1997. Sensory evaluation was performed according to the sensory evaluation criteria shown in Table 1, and in the sensory evaluation, the conditioned healthy fried food was cut into pieces of 30mm × 30mm, and the results were averaged to obtain the score.

Table 1: sensory scoring standard table

Table 2: sensory evaluation result table of health fried food

Test set	Appearance/score	Tenderness/min	Taste/score	Total minute/minute
					Comparative example 1	7	31	24	62
Example 1	8	40	31	79
					Example 2	7	36	29	72
Example 3	8	41	34	83
					Example 4	9	43	35	87
Example 5	9	46	38	93
					Example 6	9	48	39	96

A higher sensory rating score indicates a better eating experience for the product. The comparison between the comparative example and the embodiment shows that the modifier for the health fried food prepared by the complex starch is beneficial to improving the eating experience of the health fried food, the uniform and stable crunchy shells are formed on the surface of the fried food, and the uniformity and the standardization of the mouthfeel of the fried food are facilitated.

Test example 2

The healthy fried food products obtained in the examples and the comparative examples were packed by a general vacuum packing process and stored at normal temperature, and the peroxide value and the acid value of the healthy fried food stored at normal temperature for 60 days were measured. In each of examples and test examples, 25g of a health fried food stored for 60 days was put in a 250mL conical flask with a stopper, and 50mL of petroleum ether was added thereto and allowed to stand for 12 hours. Centrifuging the sample at 3800rpm for 20min, collecting supernatant, and recovering solvent to obtain oil for measuring acid value and peroxide value. The test is carried out according to the specific requirements of a titration method of GB 5009.227-2016 (determination of peroxide value in food safety national standard food) and a titration method of a cold solvent indicator according to GB 5009.229-2016 (determination of acid value in food safety national standard food). The peroxide value is calculated as the arithmetic mean of two independent measurements obtained under repetitive conditions, with two significant figures retained. The acid value is less than or equal to 1mg/g, and 2 decimal places are reserved in the calculation result; 1mg/g < acid value less than or equal to 100mg/g, and 1 decimal place is reserved in a calculation result; the acid value is more than 100mg/g, and the calculation result is retained to integral number.

Table 3: table of testing results of peroxide value and acid value of health fried food

The peroxide number and acid number reflect the degree of fat oxidation of the fried product, and a lower number of both represents a lower degree of fat oxidation. It can be seen from the comparison of the test examples and the examples that the addition of the complex additive helps to retard the oxidation of the oil and fat, and the improver for the health fried food made of the complex starch can reduce the oxidation degree, probably because the treated isolated whey protein and the enzyme-treated starch are combined to form a soluble complex, and the solubility and the stability of the complex additive are improved by coating the complex additive, so that the additive is protected, and the oxidation process of the oil and fat is slowed down.

Test example 3

The acrylamide content of the healthy fried food is tested according to the specific requirements of the research on the detection method of acrylamide in the fried food (Chen Yu Gong Ding, zhang, zhao Beibei, chen Zhicheng. The research on the detection method of acrylamide in the fried food [ J ]. Chinese oil and fat 2019,44 (09): 128-132.). 5 specimens were prepared for each set of tests and the results were averaged.

Table 4: acrylamide content of health fried food

Test set	Acrylamide content (μ g/kg)
		Comparative example 1	724.6
Example 1	657.8
		Example 2	664.1
Example 3	597.4
		Example 4	566.2
Example 5	524.7
		Example 6	520.2

Acrylamide is a carcinogen in human body, and the lower the acrylamide content in food cooked by frying at high temperature, the better. It can be seen from the comparison of the examples and the comparative examples that the addition of the complex additive can reduce the acrylamide content of the healthy fried food after frying, probably because the complex additive can reduce the activity of free radicals during frying, thereby preventing the formation of secondary oxides and hydroperoxides, and the complex additive can provide hydrogen for the free radicals formed during frying, thereby preventing the formation of acrylamide. Maillard reaction occurs during the frying process of pork, phenolic substances in the composite additive can react with carbonyl compounds in polysaccharide substances such as flour and the like to form adducts through electrophilic aromatic substitution reaction, so that the formation of acrylamide is inhibited. The treated separated whey protein and the enzyme-treated starch are combined to form a soluble complex, and the solubility and the stability of the composite additive are improved by coating the composite additive, so that the composite additive can continuously exert the effect, and the content of acrylamide is further reduced.

Claims

1. The improver for the health fried food is characterized by being prepared by the following method:

2. An improver for a health fried food as set forth in claim 1, which is prepared by the following method:

mixing 20-30 parts by weight of pasting starch, 80-100 parts by weight of water, 0.1-0.2 part by weight of composite additive, 0.1-0.3 part by weight of functional extract and 15-30 parts by weight of egg liquid for 5-15 minutes at a stirring speed of 80-120 rpm.

3. A improver for a health fried food as set forth in claim 1 or 2, wherein: the coating starch is any one of starch, enzyme treated starch and complex starch.

4. An improver for a health fried food as set forth in claim 3, wherein: the preparation method of the complex starch comprises the following steps:

y1 is calculated by weight parts, 20 to 30 parts of starch and 0.5 to 1 part of sodium sulfate are added into 80 to 100 parts of water, and the raw materials are stirred for 30 to 60min at the stirring speed of 80 to 120rpm to obtain uniform flour paste for later use;

y3, adding hydrochloric acid with the concentration of 5-10 wt% into the alkaline reaction surface slurry obtained in the step Y2 for acidification treatment, adjusting the pH value to 4.5-5, standing for 30-60 min, then heating to 40-60 ℃, heating for 30-60 min, filtering, washing for 3-5 times, filtering to obtain a precipitate, pre-freezing the precipitate at-10 to-20 ℃ for 1-2 h, and then continuously freezing and drying at-40 to-60 ℃ for 6-12 h to obtain a dry reaction product for later use;

y4, adding the dried reaction product obtained in the step Y3 into 80-100 parts of phosphate buffer salt solution, wherein the pH value of the phosphate buffer salt solution is 5-6, heating and stirring the phosphate buffer salt solution and the phosphate buffer salt solution at a stirring speed of 80-120 rpm for 30-60 min at 80-90 ℃, then cooling to 50-60 ℃, adding 0.5-0.8 part of complex enzyme, carrying out enzymolysis at 50-60 ℃ for 4-6 h, then heating to 95-100 ℃, heating for 30-60 min, and cooling to room temperature to obtain an enzymolysis product for later use;

y6, dissolving 2-4 parts of separated whey protein in 80-100 parts of water, mixing the two at a stirring speed of 80-120 rpm for 2-4 h, heating to 90-100 ℃ after the separated whey protein is completely dissolved in the water, heating for 30-45 min, and cooling to normal temperature to obtain denatured separated whey protein liquid for later use;

5. An improver for a health fried food as set forth in claim 4, wherein: the compound enzyme in the step Y4 is alpha-amylase and starch branching enzyme in a mass ratio of (3-5): 1 in a mixture.

6. An improver for a health fried food as set forth in claim 1 or 2, characterized in that: the composite additive is one or a mixture of more of beta-cyclodextrin, 3-methyl-4-isopropyl phenol and gallic acid.

7. An improver for a health fried food as set forth in claim 2, wherein: the preparation method of the functional extract comprises the following steps:

crushing the dried artemisia capillaries and the astragalus sinicus flowers, and mixing according to the mass ratio of 3 (1-3) to obtain mixed powder; taking 30-50 parts by weight of mixed powder, adding the mixed powder into 100-300 parts by weight of 80-90 wt% ethanol aqueous solution, stirring for 1-2 h at the temperature of 60-80 ℃ and the rpm of 500-800, then placing the mixture under the conditions of 60-80 ℃ and the rpm of 700-800W for microwave extraction for 0.5-1 h, centrifuging after the microwave extraction is finished, taking supernatant, and concentrating and drying under reduced pressure to obtain the functional extract.

8. Use of the improver for health fried food according to any one of claims 1 to 7 for the production of health fried food.

9. A health fried food is characterized in that: the method comprises the following steps:

s1, preparing a pork raw material;

s2, preparing soup stock for pickling pork;

s3, preparing a secret sauce;

s4, preparing raw pork chops;

s5, preparing a pork chop pickling liquid;

s6, pickling pork chops;

s7, frying pork chops: spreading the pork chops pickled in the step S6, attaching the modifier for the health fried food as claimed in any one of claims 1 to 7 to the front and the back of the pork chops, wrapping the pork chops with bread crumbs, frying the pork chops in oil, frying the pork chops again, and spraying the special sauce to obtain the health fried food.