Application of L-arabinose to coloring agent of fried minced fillet product
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A kind of technology of arabinose and its products, which is applied in the field of application of L-arabinose in the coloring agent of fried surimi products, achieving the effects of short time, low temperature and good coloring effect
Active Publication Date: 2014-07-30
SHENGQUAN HEALTANG CO LTD
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Abstract
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Problems solved by technology
[0005] In order to solve the shortcomings of deep-fried surimi products existing in the prior art, such as serious shrinkage, poor product appearance, and easy production of carcinogenic substances such as polyacrylamide, At the same time, it solves the shortcomings of the prior art that the coloring effect is relatively light, the color is uneven, and the taste of fried surimi products is sweet, and the heat is high, thereby providing a kind of L-arabinose that has good coloring effect and uniform color , low calorie, low sweetness and the application of coloring agents that do not change the taste of fried surimi products
Method used
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Effect test
Embodiment 1
[0035] (1) Powder L-arabinose, maltose, and fructose with a flour mill, and pass through a 100-mesh sieve;
[0036] (2) Mix 100 grams of L-arabinose, 100 grams of maltose, and 100 grams of fructose obtained above, add to 1 times the weight of oil, preheat and fry the sugar color, then add 7 times of water to make a syrup, and cool The final fish balls are put into the syrup, so that the surface is evenly coated with the syrup, and fried in vegetable oil at 150°C for 45 seconds to make golden fish balls. The balls are attractive golden yellow, uniform in color, and not aligned The taste of the golden fish balls makes a difference.
Embodiment 2
[0038] (1) Powder L-arabinose, maltose, and fructose with a flour mill, and pass through a 100-mesh sieve;
[0039] (2) Mix 100 grams of L-arabinose, 50 grams of maltose, and 150 grams of fructose obtained above, add to 1 times the weight of oil, pre-heat and fry the sugar color, then add 10 times of water to make syrup, and cool the Put the fish balls into the syrup, so that the surface is evenly coated with the syrup, and fry in vegetable oil at 150°C for 60 seconds to make golden fish balls. The flavor of the fish balls makes a difference.
Embodiment 3
[0041] (1) Powder L-arabinose, maltose, and fructose with a flour mill, and pass through a 100-mesh sieve;
[0042](2) Mix 100 grams of L-arabinose, 150 grams of maltose, and 100 grams of fructose obtained above, add to 1 times the weight of oil, preheat and fry the sugar color, then add 7 times of water to make a syrup, and cool The final fish balls are put into the syrup, so that the surface is evenly coated with the syrup, and deep-fried in vegetable oil at 160°C for 40 seconds to make golden fish balls. The taste of the golden fish balls makes a difference.
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Abstract
The invention relates to the technical field of a food coloring agent, and in particular relates to an application of L-arabinose to a coloring agent of a fried minced fillet product. The application comprises the following steps: feeding the coloring agent containing the L-arabinose into oil with the weight being equal to that of the coloring agent; preheating the mixture and frying into the caramel color; feeding 5-10 times of water to prepare golden syrup; and putting the minced fillet product into the syrup to enable the surface of the product is evenly stained with the syrup, and frying. A caramelization reaction is carried out, and the colored syrup exists on the coating of the surface of the minced fillet product, so that the minced fillet product has attractive golden yellow color after being fried; the coloring agent not only is good in coloring effect and even in coloring, but also has small possibility of generating carcinogenic substances such as acrylamide due to low temperature, short time and rapid coloring in the frying process.
Description
technical field [0001] The invention relates to the technical field of food coloring agents, in particular to the application of L-arabinose in coloring agents for fried surimi products. Background technique [0002] In recent years, scientists and nutritionists have found through a lot of research that L-arabinose can selectively inhibit the activity of invertase that digests sucrose in the small intestine, thereby inhibiting the absorption of sucrose. With a wide range of applications, such as diabetes food, weight loss food, weight loss medicine and so on. In 2008, the No. 12 announcement of the Ministry of Health of my country approved L-arabinose as a new resource food, and the scope of use is "all kinds of food, but not including infant food". There are many uses in many aspects, but so far there is no research and report on the coloring of L-arabinose in surimi products and related applications. [0003] At present, products such as fried surimi products such as fi...
Claims
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Application Information
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