CN116941987A

CN116941987A - Device and method for reducing oil absorption of fried potato strips

Info

Publication number: CN116941987A
Application number: CN202310758122.6A
Authority: CN
Inventors: 张海龙; 齐玉堂; 张维农; 贺军波; 韩立娟; 杜静
Original assignee: Wuhan Polytechnic University
Current assignee: Wuhan Polytechnic University
Priority date: 2023-06-19
Filing date: 2023-06-25
Publication date: 2023-10-27

Abstract

The invention discloses a device and a method for reducing oil absorption of frying chips, wherein the device comprises the following components: the frying device comprises a frying cavity, a draining cavity, a vacuum device, a frying basket and a reciprocating lifting mechanism, wherein the draining cavity is arranged at the upper end of the frying cavity, the top end of the draining cavity is provided with a rotary driving mechanism, the vacuum device is connected with the draining cavity or the frying cavity through a control valve, the frying basket is detachably connected with the rotary driving mechanism, and the frying basket is arranged between the draining cavity and the frying cavity in a reciprocating lifting mode. The device for reducing the oil absorption of the fries can finish two processes of frying and draining the fries, and clean the frying oil attached to the surfaces of the fries while draining the fries, so that the oil content of the fries is reduced. According to the method, a certain amount of gamma-oryzanol is added into grease, the physicochemical property of heat transfer medium oil in the frying process is regulated and controlled, the viscosity increase value of the frying oil is reduced, the evaporation and escape of moisture in the fried food are inhibited, and the oil absorption of the fried food in the frying process and the cooling stage is reduced by combining the centrifugal rotation while the fried food is hot.

Description

Device and method for reducing oil absorption of fried potato strips

Technical Field

The invention belongs to the technical field of oil finish deep processing, and particularly relates to a device and a method for reducing oil absorption of fried potato strips.

Background

The fried food uses the grease as a heat exchange medium to denature protein in the fried food, gelatinize starch and evaporate water to escape, so that the food has crisp or crisp appearance, special taste and unique flavor, and is popular with consumers. However, a great deal of fried foods with high oil content can induce a series of chronic diseases such as hypertension, obesity, diabetes and the like, and endanger human health.

Because eating fried foods is unavoidable, developing healthier fried foods, which absorb less oil during frying, is currently the greatest challenge. The current method for reducing the oil absorption of fried foods is mainly as follows: the surface of the food is coated with breadcrumbs, batter and other substances before frying; improvements in frying technology are as follows: vacuum frying, pre-frying, microwave heating, etc. The above methods are all relevant for frying oil with a heat transfer medium. Frying oil is an indispensable raw material in the frying process, and can be used as a heat transfer medium, improve the texture, flavor and color of food and enhance the nutritional ingredients of food. But the oil is absorbed into the fried food during the frying process, so that the oil content of the fried food is increased, which is unfavorable for healthy diet. Meanwhile, the physicochemical properties of the frying oil are one of the important factors determining the oil absorption and quality of the fried food, which affect the heat exchange and oil-water exchange between the frying oil and the fried food.

Therefore, it is highly desirable to provide a device for reducing the oil absorption of fries or to find a method for adjusting the physicochemical properties of frying oil, reducing the oil absorption of fried foods and improving the quality of fried foods.

Disclosure of Invention

The invention aims at solving the problems that the oil content of the fried food is increased and healthy diet is not facilitated due to the fact that the oil is absorbed into the fried food in the existing frying process aiming at the defects in the prior art.

In order to achieve the above object, the present invention provides an apparatus for reducing oil absorption of french fries, comprising:

a frying chamber;

the oil draining cavity is arranged at the upper end of the frying cavity, and a rotary driving mechanism is arranged at the top end of the oil draining cavity;

the vacuum device is connected with the oil draining cavity or the frying cavity through a control valve;

the frying basket is detachably connected with the rotary driving mechanism, and is arranged between the oil draining cavity and the frying cavity in a reciprocating lifting mode.

Optionally, the upper end of oil draining chamber is provided with slitter constructs, slitter constructs includes:

the upper end of the extrusion cavity is provided with a feed inlet, and one side of the extrusion cavity, which is close to the frying basket, is provided with a screen;

the pushing plate is movably arranged in the extrusion cavity, and can extrude and cut potatoes into chips through the screen mesh and fall into the frying basket.

Optionally, rotary drive mechanism includes the motor, the drive end of motor is connected with the drive shaft through locking module can be dismantled, the oil drip intracavity stack is provided with a plurality of high gear cards, the lower extreme of drive shaft passes a plurality of high gear cards and with fry basket connection, high gear card includes:

the two clamping clamps are flexibly connected at one ends of the two clamping clamps, the two clamping clamps can clamp the driving shaft in a closed mode, and wedge blocks are respectively arranged at the other ends of the two clamping clamps;

the clamping block is provided with two through holes at intervals, and one end of the wedge block penetrates through the through holes to be exposed.

Optionally, the sidewall of the oil draining chamber and the frying basket are respectively provided with a first side door and a second side door.

Optionally, the frying cavity is internally provided with frying oil mixed with gamma-oryzanol, and the inner wall of the frying cavity is provided with a heating module and a temperature control module.

Optionally, the frying chamber is further provided with a circulating filter mechanism, which comprises a circulating pump and a filter.

Optionally, the input end of the filter is connected with the output end of the circulating pump through a first valve, the output end of the filter is connected with the frying cavity through a second valve, and two ends of the circulating pump are respectively connected with the frying cavity through a third valve and a fourth valve.

Optionally, a shutoff valve is arranged between the frying cavity and the oil draining cavity, and the frying cavity is also provided with an oil inlet valve and an oil outlet valve.

The invention also provides a method for reducing oil absorption of french fries, comprising:

negative pressure frying the fries using a frying oil that is mixed with gamma oryzanol;

spin-drying the potato strips after frying, and removing oil attached to the surfaces of the potato strips;

cooling the dried potato strips to room temperature.

Optionally, the negative pressure frying of fries using gamma oryzanol-mixed frying oil comprises:

adding gamma-oryzanol to edible oil at 40-60 ℃ to form completely dissolved small sample oil, wherein the mass ratio of the gamma-oryzanol to the oil sample is 1:50-1:100;

preparing frying oil with gamma-oryzanol content of 0.35-0.6% with sample oil;

heating frying oil to 160-190 ℃;

adding the potato chips into the heated frying oil, wherein the mass ratio of the potato chips to the frying oil is 1:10;

frying at 500-100kpa under negative pressure for 2-6min.

The device for reducing the oil absorption of the fried potato strips has the beneficial effects that:

the device for reducing the oil absorption of the fries can finish two processes of frying and draining the fries, and clean the frying oil attached to the surfaces of the fries while draining the fries, so that the oil content of the fries is reduced.

The method for reducing the oil absorption of the fried potato strips has the beneficial effects that:

according to the method, a certain amount of gamma-oryzanol is added into grease, the physicochemical property of heat transfer medium oil in the frying process is regulated and controlled, the viscosity increase value of the frying oil is reduced, the evaporation and escape of moisture in the fried food are inhibited, and the oil absorption of the fried food in the frying process and the cooling stage is reduced by combining the centrifugal rotation while the fried food is hot.

Additional features and advantages of the invention will be set forth in the detailed description which follows.

Drawings

The foregoing and other objects, features and advantages of the invention will be apparent from the following more particular descriptions of exemplary embodiments of the invention as illustrated in the accompanying drawings wherein like reference numbers generally represent like parts throughout the exemplary embodiments of the invention.

Figure 1 shows a schematic diagram of an apparatus for reducing the oil absorption of french fries according to one embodiment of the present invention.

Figure 2 shows a schematic view of the structure of a height gear card of an apparatus for reducing the oil absorption of french fries according to one embodiment of the invention.

Fig. 3 shows a bar graph of the dynamic viscosity values of 6h, 12h, 18h, 24h oil samples according to examples and comparative examples of the present invention.

Reference numerals illustrate:

1. a frying chamber; 2. a draining cavity; 3. a vacuum device; 4. a frying basket; 5. a slitter mechanism; 6. a motor; 7. a high gear mechanism; 8. a first side door; 9. a second side door; 10. a heating module; 11. a circulation pump; 12. a filter; 13. a first valve; 14. a second valve; 15. a third valve; 16. a fourth valve; 17. a shut-off valve; 18. an oil inlet valve; 19. an oil outlet valve;

5.1, pushing plate; 5.2, gears; 5.3, a rack;

7.1, clamping; 7.2, wedge blocks; 7.3, clamping blocks.

Detailed Description

Preferred embodiments of the present invention will be described in more detail below. While the preferred embodiments of the present invention are described below, it should be understood that the present invention may be embodied in various forms and should not be limited to the embodiments set forth herein. Rather, these embodiments are provided so that this disclosure will be thorough and complete, and will fully convey the scope of the invention to those skilled in the art.

As shown in fig. 1-2, an apparatus for reducing the oil absorption of french fries, comprising:

a frying chamber 1;

the oil draining cavity 2 is arranged at the upper end of the frying cavity 1, and a rotary driving mechanism is arranged at the top end of the oil draining cavity 2;

the vacuum device 3 is connected with the oil draining cavity 2 or the frying cavity 1 through a control valve;

and the frying basket 4 is detachably connected with the rotary driving mechanism, and is arranged between the oil draining cavity 2 and the frying cavity 1 in a reciprocating lifting manner.

Specifically, the frying chamber 1 is used for containing gamma-oryzanol-added frying oil to fry the fries, and the frying basket 4 can be used for storing the fries in batches, uniformly immersing the fries in oil for frying, and can also be used for spin-drying or draining the oil on the surfaces of the fries in the oil draining chamber 2, so that the oil absorption and the oil content increase of the fries during cooling are avoided.

Further, the oil draining cavity 2 is in an inverted cone shape, so that the oil which is thrown out conveniently flows back to the frying cavity 1.

In this embodiment, the upper end of the oil draining chamber 2 is provided with a slitter 5, and the slitter 5 includes:

the upper end of the extrusion cavity is provided with a feed inlet, and one side of the extrusion cavity, which is close to the frying basket 4, is provided with a screen;

the pushing plate 5.1 is movably arranged in the extrusion cavity and can extrude and cut potatoes into chips through a screen mesh to fall into the frying basket 4.

Specifically, potato slices are automatically cut and fried by the slicing mechanism 5, so that splashing oil liquid and hot air are avoided to scald hands.

Further, the driving motor drives the gear 5.2 to rotate positively and reversely, and then drives the rack 5.3 to reciprocate through the gear 5.2, so as to drive the push plate 5.1 to slide and extrude the potatoes to realize slitting.

In this embodiment, rotary drive mechanism includes motor 6, and motor 6's drive end is connected with the drive shaft through locking module detachably, and the oil drip chamber 2 is interior to be overlapped and is provided with a plurality of high gear cards 7, and the lower extreme of drive shaft passes a plurality of high gear cards 7 and is connected with frying basket 4, and high gear card 7 includes:

one ends of the two clamping 7.1 are flexibly connected, the two clamping 7.1 can clamp a driving shaft when being closed, and wedge blocks 7.2 are respectively arranged at the other ends of the two clamping 7.1;

and two through holes are formed in the clamping block 7.3 at intervals, and one end of the wedge block 7.2 penetrates through the through holes to be exposed.

Specifically, the height of the frying basket 4 is adjusted by fixing the driving shafts through the height gear cards 7 with different heights, the driving shafts are separated from the motor 6 during frying, the drying driving shafts are connected with the motor 6, and the frying basket 4 is dried in the oil draining cavity 2.

Further, one height gear card 7 corresponds to one height gear, and detachment, immersion, semi-immersion and the like of the frying basket 4 are realized.

In the present embodiment, the side walls of the oil drain chamber 2 and the frying basket 4 are provided with a first side opening 8 and a second side opening 9, respectively.

Specifically, the fried chips are removed through the first side opening 8 and the second side opening 9.

In the present embodiment, the frying chamber 1 is provided with frying oil mixed with gamma-oryzanol, and the inner wall of the frying chamber 1 is provided with a heating module 10 and a temperature control module.

Specifically, the heating module 10 is completely submerged in the frying oil, and the gamma oryzanol-containing frying oil is used to reduce the oil absorption of the chips.

Further, the heating module 10 is an electric heating tube.

In this embodiment the frying chamber 1 is further provided with a circulation filter mechanism comprising a circulation pump 11 and a filter 12.

Specifically, the frying oil is circulated and filtered by a circulation and filtration mechanism, and impurities (chips, etc.) in the frying oil are removed.

In this embodiment, the input of the filter 12 is connected via a first valve 13 to the output of the circulation pump 11, the output of the filter 12 is connected via a second valve 14 to the frying chamber 1, and the two ends of the circulation pump 11 are connected via a third valve 15 and a fourth valve 16, respectively, to the frying chamber 1.

Specifically, the filter 12 is further provided with a nitrogen valve 20, the first valve 13, the second valve 14 and the third valve 15 are opened during filtering, frying oil returns to the frying cavity 1 after passing through the circulating pump 11 and the filter 12, and then the circulating pump 11 is closed, and nitrogen is input through the nitrogen valve 20 to squeeze the oil remained in the filter 12 and the pipeline into the frying cavity 1.

Further, the filter 12 is a cloth bag type, and is replaced when the filtration pressure exceeds 0.4 Mpa.

In this embodiment, a shut-off valve 17 is arranged between the frying chamber 1 and the oil drain chamber 2, and the frying chamber 1 is further provided with an inlet valve 18 and an outlet valve 19.

Specifically, the oil is changed through the oil inlet valve 18 and the oil outlet valve 19, the oil draining cavity 2 and the frying cavity 1 are blocked when the fried and dried chips are taken through the blocking valve 17, and the oil outlet valve 19 is arranged on a pipeline between the third valve 15 and the circulating pump 11.

cooling the dried potato strips to room temperature.

Specifically, the physicochemical property of frying oil is changed by adding gamma-oryzanol, the oil absorption of fried food is reduced, the quality of the fried food is improved, and meanwhile, the oil on the surfaces of the potato chips is dried in time before cooling after frying, so that the oil absorption content is physically reduced.

In this embodiment, negative pressure frying of french fries using gamma oryzanol mixed frying oil comprises:

preparing frying oil with gamma-oryzanol content of 0.35-0.6% with sample oil;

heating frying oil to 160-190 ℃;

frying at 500-100kpa under negative pressure for 2-6min.

Specifically, the best mix is selected for frying the french fries.

When the device for reducing the oil absorption of the fries is used, taking the use of the fries as an example, the flow is as follows:

1. raw material for preparing potato chips

2kg of clean and dry potato

2. Proportioning frying oil

Weighing gamma-oryzanol, adding into 40-60deg.C small sample edible rapeseed oil, stirring for 20-30min until gamma-oryzanol is completely dissolved, adding small sample edible rapeseed oil into large sample, and preparing into frying oil 20kg containing 0.56% gamma-oryzanol rapeseed oil

3. Cutting potatoes into strips by a strip cutting mechanism 5 and turning the strips into a frying basket 4;

4. heating the prepared frying oil to 160-190 DEG C

5. Immersing the frying basket 4 into the heated frying oil, and vacuumizing the vacuum device 3 to ensure that the negative pressure in the frying cavity 1 is 500-100kpa;

6. frying the potato strips for 2-6min;

7. the frying basket 4 is fished out and spin-dried at 10-100 rpm for 30-300 seconds

8. Opening the first side door 8 and the second side door 9 to take out the spin-dried potato chips, and cooling the taken-out potato chips to room temperature;

9. repeating steps 1-8

Example 1

The frying oil is rapeseed oil with gamma-oryzanol content of 0.56%, the frying temperature is 180 ℃, the frying time is 3min, and the frying time is 60 seconds at 50 rpm.

Comparative example 0

The frying oil was rapeseed oil having a gamma-oryzanol content of 0.00%, and the same procedure was followed as in example 1.

Comparative example 1

The frying oil was rapeseed oil with a gamma-oryzanol content of 0.05%, the remainder being the same as in example 1.

Comparative example 2

The frying oil was rapeseed oil having a gamma-oryzanol content of 1.06%, and the same as in example 1 was used.

Comparative example 3

The frying oil was rapeseed oil having a gamma oryzanol content of 1.56%, and the same as in example 1 was repeated.

Example 1 and comparative examples 0-3 were compared with chips prepared with frying oil for 6h, 12h, 18h, and 24h frying time periods, respectively, and the comparison results were as follows:

the method for measuring the oil content of the French fries is described in GB/T5009.6-2016, and the oil content is shown in the following table.

Frying time 6h, oil content of French fries (%)

Comparative example 0	Comparative example 1	Example 1	Comparative example 2	Comparative example 3
					19.02	19.11	17.54	20.05	20.24

Frying time 12h, oil content of French fries (%)

Comparative example 0	Comparative example 1	Example 1	Comparative example 2	Comparative example 3
					20.65	20.59	18.24	22.10	20.70

Frying time 18h, oil content of French fries (%)

Comparative example 0	Comparative example 1	Example 1	Comparative example 2	Comparative example 3
					24.13	23.32	19.68	24.22	23.69

Frying time 24h, oil content of French fries (%)

Comparative example 0	Comparative example 1	Example 1	Comparative example 2	Comparative example 3
					24.68	24.89	21.56	26.02	24.86

From the data in the above table, rapeseed oil with a gamma-oryzanol concentration of 0.56% can significantly reduce the oil absorption of the chips at frying times of 6h, 12h, 18h and 24 h.

The determination of the moisture content complies with the national standard GB/T5009.3-2016, and the moisture content data are as follows:

frying time 6h, moisture content of French fries (%)

Comparative example 0	Comparative example 1	Example 1	Comparative example 2	Comparative example 3
					21.74	21.52	24.83	21.48	21.96

Frying time 12h, moisture content of French fries (%)

Comparative example 0	Comparative example 1	Example 1	Comparative example 2	Comparative example 3
					21.32	21.43	23.72	21.11	21.79

Frying time 18h, moisture content of French fries (%)

Comparative example 0	Comparative example 1	Example 1	Comparative example 2	Comparative example 3
					19.81	20.09	22.87	20.41	20.85

Frying time 24h, moisture content of French fries (%)

Comparative example 0	Comparative example 1	Example 1	Comparative example 2	Comparative example 3
					19.89	19.59	21.89	19.80	20.39

From the data in the above table, rapeseed oil with a gamma-oryzanol concentration of 0.56% can significantly inhibit the evaporation and escape of water in the fried food at frying times of 6h, 12h, 18h and 24 h. During frying, the oil can enter the interior of the fries through the apertures because the high temperature causes the evaporation of water from the fries, which results in a plurality of apertures in the surface and interior of the fries, and the more water is lost, the higher the oil content of the fries.

Dynamic viscosity values of 6h, 12h, 18h, 24h oil samples were measured using a multifunctional rheometer Kinexus pro+ from Markov instruments, inc. of UK, and the dynamic viscosity averages are shown in FIG. 3. It is known that rapeseed oil with the concentration of gamma-oryzanol of 0.56% can obviously inhibit the viscosity increase rate of frying oil in the frying time of 6h, 12h, 18h and 24 h. The higher the viscosity of the fat, the poorer the flowability, resulting in a higher oil content in the chips.

Example 2

The frying oil was rapeseed oil having a gamma oryzanol content of 0.35%, and the same as in example 1 was repeated.

Example 3

The frying oil was rapeseed oil having a gamma oryzanol content of 0.45%, and the same as in example 1 was repeated.

Example 4

Spin-dried at 30 rpm for 60 seconds, and the other steps were the same as in example 1.

Comparative example 4

The same procedure as in example 1 was followed except that the above-mentioned apparatus was not used (i.e., no spin-drying was performed) and the chips were fried using a conventional frying apparatus.

Example 5

A rice oil sample having 0.56% of gamma-oryzanol was spun at 30 rpm for 60 seconds, and the same procedure as in example 1 was repeated.

Comparative example 5

A rice oil sample of 0.05% gamma-oryzanol was spun at 30 rpm for 60 seconds, and the other steps were the same as in example 1.

Comparative example 6

A rice oil sample having 1.06% of gamma-oryzanol was spun at 30 rpm for 60 seconds, and the other matters were the same as in example 1.

Oil content of French fries (%)

Frying time (h)	Example 5	Comparative example 5	Comparative example 6
				6	18.25	20.52	20.51
12	19.64	21.85	21.79
				18	20.78	25.63	24.62
24	22.86	25.98	26.02

From the above table, it can be seen that:

(1) Examples 1, 2 and 3, in which the gamma-oryzanol oil was added in an amount of 0.35 to 0.6%, have an oil absorption reducing effect as compared with comparative examples 0, 1, 2 and 3, so that frying oil containing gamma-oryzanol in an amount of 0.35 to 0.6% has an optimal oil content reducing effect;

(2) Compared with the comparative example 4, the device can effectively reduce the oil absorption of the fried potato strips, namely, spin-drying the potato strips after frying can reduce the oil content;

(3) Example 5 also has an oil absorption effect on rice oil of french fries by the present apparatus and method, i.e., different kinds of frying oil are applicable, as compared with comparative examples 5 and 6.

The foregoing description of embodiments of the invention has been presented for purposes of illustration and description, and is not intended to be exhaustive or limited to the embodiments disclosed. Many modifications and variations will be apparent to those of ordinary skill in the art without departing from the scope and spirit of the various embodiments described.

Claims

1. An apparatus for reducing the oil absorption of french fries comprising:

a frying chamber;

2. The apparatus for reducing oil absorption of french fries according to claim 1, wherein an upper end of the oil drain chamber is provided with a slitter mechanism comprising:

3. The apparatus for reducing oil absorption of french fries according to claim 1, wherein the rotary driving mechanism comprises a motor, a driving end of the motor is detachably connected with a driving shaft through a locking module, a plurality of height gear cards are stacked in the oil draining cavity, and a lower end of the driving shaft passes through the plurality of height gear cards and is connected with the frying basket, and the height gear cards comprise:

4. The apparatus of claim 1 wherein the oil drip chamber and the side walls of the fry basket are provided with a first side opening and a second side opening, respectively.

5. The apparatus for reducing the oil absorption of french fries according to claim 1, wherein the frying chamber is provided with a frying oil mixed with gamma oryzanol, and wherein the inner wall of the frying chamber is provided with a heating module and a temperature control module.

6. The apparatus for reducing the oil pick-up of french fries of claim 1, wherein said frying chamber is further provided with a circulating filter mechanism comprising a circulating pump and a filter.

7. The apparatus of claim 6 wherein the input of the filter is connected to the output of the circulation pump via a first valve, the output of the filter is connected to the frying chamber via a second valve, and the two ends of the circulation pump are connected to the frying chamber via a third valve and a fourth valve, respectively.

8. The apparatus for reducing the oil absorption of french fries according to claim 1, wherein a shut-off valve is provided between the frying chamber and the oil drain chamber, the frying chamber further being provided with an oil inlet valve and an oil outlet valve.

9. A method of reducing oil absorption in french fries comprising:

cooling the dried potato strips to room temperature.

10. The method of reducing oil absorption in french fries of claim 9, wherein said using gamma oryzanol mixed frying oil sub-atmospheric fries comprises:

preparing frying oil with gamma-oryzanol content of 0.35-0.6% with sample oil;

heating frying oil to 160-190 ℃;

frying at 500-100kpa under negative pressure for 2-6min.