A method for reducing the oil content of fried potato chips

A technology of potato and oil content, applied in food coating, function of food ingredients, food science, etc., can solve the problem of insignificant oil reduction effect, reduce the total oil content, surface oil content and surface penetration oil content of potato crisps etc. to achieve the effect of reducing the total oil content

Active Publication Date: 2019-01-11
JIANGNAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Xanthan gum, guar gum, MC, HPMC, sodium alginate, etc. are commonly used coating agents, but the oil reduction rate of a single coating agent is generally 20-30%, and the oil reduction effect is not significant; so there is an urgent need for a , a method for effectively reducing the total oil content, surface oil content and surface penetration oil content of potato chips

Method used

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  • A method for reducing the oil content of fried potato chips

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] Wash and slice the potatoes, and use a mold to prepare a disc sample with a diameter of 22mm, soak it in a color-protecting solution of 0.6% vitamin C, 1.0% citric acid and 0.76% calcium chloride, and put the above-mentioned potato slices at 95 ° C. Blanched for 5 minutes under the condition of temperature, took it out and drained, then transferred the sample to a mixed solution of 1% guar gum and 8% glycerin, and coated it at 40°C for 3 minutes. The above coating samples were cooled to room temperature, and fried at 180°C for 8 minutes. After the above-mentioned fried samples were dried to a constant temperature, the fat content in the fried samples was measured by a fat analyzer. The following table shows the moisture content, oil content and texture of fried potato chips.

[0022]

Embodiment 2

[0024] Wash and slice the potatoes, and use a mold to prepare a disc sample with a diameter of 22 mm, soak it in a color-protecting solution of 0.4% vitamin C, 1.2% citric acid and 0.8% calcium chloride, and put the above-mentioned potato slices at 80 ° C. It was blanched for 6 minutes under the condition of temperature, drained after taking it out, and then the sample was transferred to a mixed solution of 0.8% guar gum and 10% glycerin, and coated at 42°C for 2 minutes. The above coating samples were cooled to room temperature, and fried at 160° C. for 10 minutes. After the above-mentioned fried samples were dried to a constant temperature, the fat content in the fried samples was measured by a fat analyzer. The moisture content of fried potato chips (1.60±0.17%), surface oil content (1.05±0.05%), tissue structure oil content (2.77±0.25%), surface penetration oil content (19.78±0.84%), total oil content (25.07±1.02%) and crushing force (811±54.2g), both are close to the dat...

Embodiment 3

[0026] Wash and slice the potatoes, and use a mold to prepare a disc sample with a diameter of 22 mm, soak it in a color-protecting solution of 0.8% vitamin C, 0.8% citric acid and 0.6% calcium chloride, and put the above-mentioned potato slices at 85 ° C. Blanched for 5min30s under the condition of temperature, took it out and drained, then transferred the sample to a mixed solution of 1.2% guar gum and 6% glycerin, and coated it at 39°C for 4min. The above coating samples were cooled to room temperature, and fried at 200°C for 6 minutes. After the above-mentioned fried samples were dried to a constant temperature, the fat content in the fried samples was measured by a fat analyzer. The moisture content of fried potato chips (1.71±0.23%), surface oil content (0.91±0.09%), tissue structure oil content (2.54±0.45%), surface penetration oil content (19.32±0.98%), total oil content (22.98±0.89%) and crushing force (799±74.3g), close to the data of the row of guar gum+glycerin in...

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Abstract

The invention relates to a method for reducing the oil content of fried potato chips, belonging to the technical field of food deep processing. According to the method, potatoes are taken as raw material, the mixed solution of vitamin C, citric acid and calcium oxide is taken as color fixative, the mixed solution of guar gum and glycerin is taken as coating agent, and frying is finally carried out to obtain the potato chips with low oil content; after the method is adopted, the total oil content of the product is effectively reduced, the surface oil content and surface permeability oil content of the product are reduced, and other qualities of the product are not obviously influenced; therefore, the method is in accordance with the development directions of food nutrition, safety and health in China, and provides a certain research direction for further reducing the oil content of the fried potato chips.

Description

technical field [0001] The invention relates to a method for reducing the oil content of fried potato crisps, belonging to the technical field of food intensive processing. Background technique [0002] Potato (scientific name: Solanum tuberosum), the main raw material of potato chips, is a perennial herb of Solanaceae, rich in B vitamins such as vitamins B1, B2, B6 and pantothenic acid, and a large amount of high-quality cellulose, as well as trace elements, amino acids, and proteins. , fat and high-quality starch and other nutrients. Potatoes are native to the Andes in South America, and the history of artificial cultivation can be traced back to the southern part of Peru from about 8000 to 5000 BC. Potatoes were introduced to China in the 16th century. In 2010, the world production of potatoes has reached 324.181889 tons, and China is the world's largest production country with nearly 75 million tons. The main potato producing areas in China are the Southwest Mountains...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L19/18A23P20/10A23L5/41
CPCA23V2002/00A23V2200/048A23V2250/032A23V2250/6406A23V2250/506A23V2250/708A23V2250/1582A23V2250/1578
Inventor 范柳萍俞琳李进伟
Owner JIANGNAN UNIV
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