Special blend oil special for crisp frying and applications thereof

Abstract

The invention relates to the field of grease, in particular to special blend oil for crisp frying and applications thereof. The special blend oil for crisp frying comprises the following components inpercentage by weight: 35-45% of rice oil and 55-65% of high-oleic acid sunflower seed oil. According to the invention, the high-oleic acid sunflower seed oil is selected as a main component which iscompounded with the rice oil. When the temperature rises to 170-180 DEG C, the viscosity of the blend oil is relatively stable along with the prolonging of continuous repeated crisp frying time, so that the rapid ripening of foods is facilitated, and the greasy feeling caused by unstable viscosity is not generated. Further, the special blend oil for crisp frying is used for frying potatoes, and the obtained potatoes have better sensory quality.

Description

technical field [0001] The invention relates to the field of fats and oils, in particular to a special blending oil for crispy frying and its application. Background technique [0002] Rice, also known as paddy, is one of the world's three major food crops, and the world's total output is second only to corn and millet. Rice is composed of four parts: rice husk 16~23%, rice bran 5~5.5%, rice germ 2.5%, polished white rice 72~72.5%. Among them, the proportion and size of rice germ are similar to those of rice bran, and the two are mixed in the rice milling process. The average bran yield of rice processing is 7%, and the oil content of rice bran is 18-22%. The fatty acid composition of rice oil is relatively balanced. The ratio of saturated fatty acid, monounsaturated fatty acid and polyunsaturated fatty acid is about 0.4:1:0.9. It is a kind of edible oil with high nutritional value. [0003] Blending oil is an edible oil made by blending two or more refined oils and fats ...

AI Technical Summary

Problems solved by technology

[0005] The viscosity of oil is closely related to the taste of food. Low viscosity of oil can bring out the unique fresh aroma and refreshing feeling of food; high viscosity can make food fragrant, crisp and crisp; but too high viscosity will Counterproductively makes fried and fried food sticky and greasy

The general crisp frying operation adopts continuous and repeated crisp frying. With the prolongation of the crisp frying time, the viscosity of the oil will change obviously, and the change of the oil viscosity will affect the flavor of the crispy food.

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