Method for reducing oil content of oil-fried potato strips

A potato and frying technology, applied in food coating, food science, preservation of fruits/vegetables through bleaching, etc., can solve the problems of insignificant oil reduction effect, reduce oil content of potato chips, etc., and achieve the goal of reducing oil content. Effect

Inactive Publication Date: 2017-05-31
JIANGNAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0009] Xanthan gum, guar gum, 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, and the coating will make the French fries Therefore, there is an urgent need for an oil reduction method that can effectively reduce the oil content of potato crisps without affecting other quality under the premise of controlling the final moisture content of French fries.

Method used

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  • Method for reducing oil content of oil-fried potato strips
  • Method for reducing oil content of oil-fried potato strips

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] Ionic blanching + guar gum + sorbitol group: wash and peel the potatoes, cut them into uniform French fries with a size of 8×8×60mm, and put them in 0.5% calcium ion solution at 95°C 4min blanching, after blanching, put it in a cold water bath, take out the sample to remove excess water on the surface, then transfer the sample to a mixed solution of 1% guar gum and 3% sorbitol, and coat it at 45°C Film 3min. The above coating samples were cooled to room temperature, and fried at 170° C. for 3 minutes.

[0026] Control group: Potatoes were washed and peeled, cut into uniform potato fries with a size of 8×8×60 mm, blanched in 95°C water for 4 minutes, placed in a cold water bath after blanching, and the samples were taken out to remove excess water on the surface. Frying is carried out under the condition of 170° C., and the frying time is 3 minutes.

[0027] Ion blanching group: wash and peel the potatoes, cut them into uniform French fries with a size of 8×8×60mm, and...

Embodiment 2

[0037] Wash and peel the potatoes, cut them into uniform chips with a size of 8×8×60mm, and blanch them in a solution of 0.5% ions at 95°C for 4 minutes, place them in a cold water bath after blanching, and take out the samples Remove the excess moisture on the surface, then transfer the sample to a mixed solution of 1% guar gum and 3% sorbitol, and coat the film at 40°C for 4 minutes. The above coating samples were cooled to room temperature, and fried at 170° 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.

[0038] The final moisture content of the sample was (58.96±2.82%) and the total oil content (21.5±1.32%).

Embodiment 3

[0040]Wash and peel the potatoes, cut them into uniform French fries with a size of 8×8×60 mm, blanch them in a solution of 0.5% ion concentration at 95° C. for 4 minutes, and place them in a cold water bath after blanching. Take out the sample to remove excess moisture on the surface, then transfer the sample to a mixed solution of 1% guar gum and 3% sorbitol, and coat the film at 45°C for 5 minutes. The above coating samples were cooled to room temperature, and fried at 170° C. for 3 minutes.

[0041] 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 final moisture content of the sample was (65.25±0.35%), and the total oil content was (19.79±1.65%).

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Abstract

The invention discloses a method for reducing oil content of oil-fried potato strips, and belongs to the technical filed of fine and deep processing of foods. The method for reducing the oil content of the oil-fried potato strips comprises the following steps: taking potatoes as raw materials; carrying out washing, peeling, strip-cutting and ion-blanching; carrying out coating by using a mixed solution adopting guar gum and sorbitol as basis; and then, carrying out oil-frying. Bridged structures form due to chemical reactions between calcium ions in the blanching liquid and low-methoxyl pectin in the potato strips; moreover, the calcium ions and the guar gum may also interact so as to facilitate escape of moisture and block entry of oil when the samples are being oil-fried. For pores produce on the guar gum coating due to the high-temperature oil-frying, oil will enter the foods through the pores, so that the sorbitol is added in order to further improve the coating structure; thus, the final moisture content can be controlled from obvious increasing, and the oil content of the product can be effectively reduced. Moreover, no significant impact is caused on the other qualities of the product.

Description

technical field [0001] The invention relates to a method for reducing the oil content of fried potato strips, which belongs to the technical field of food intensive processing. Background technique [0002] The scientific name of potato is Solanum tuberosum, which belongs to the perennial herb of Solanaceae, rich in vitamin A, vitamin B1 (thiamine), vitamin B2 (riboflavin), vitamin pp (niacin), vitamin E (tocopherol), and pantothenic acid It also contains B vitamins and a large amount of high-quality cellulose, and also contains nutrients such as trace elements, amino acids, proteins, fats and high-quality starch. Potatoes originated in the Andes of South America, and Indians used them as their main food for a long time. At the end of the Ming Dynasty, Dutch ships transported potatoes to China and Japan, where they spread rapidly. The main potato producing areas in China are the Southwest Mountains, Northwest, Inner Mongolia and Northeast. [0003] Potato chips, as a kind ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L19/18A23L29/00A23L29/30A23P20/18
CPCA23V2002/00A23V2200/22A23V2250/1578A23V2250/506A23V2250/642A23L29/231A23L29/238A23L29/37A23L19/18A23B7/06A23L5/11A23P20/105
Inventor 范柳萍贾博李进伟
Owner JIANGNAN UNIV
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