Composite edible coating film for reducing oil and keeping water in fried food and preparation method of film

A technology for fried food and film coating, applied in the field of food processing, can solve the problems of weak moisture protection, human allergy, unsatisfactory solubility, etc.

Inactive Publication Date: 2019-09-20
NORTHEAST AGRICULTURAL UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

At present, there are many studies on plant protein, but there are disadvantages such as unsatisfactory solubility, easy to cause human allergies, and weak ability to protect water. At this time, animal protein ha...

Method used

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  • Composite edible coating film for reducing oil and keeping water in fried food and preparation method of film

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Embodiment Construction

[0011] The technical solution of the present invention will be further described below, but it is not limited thereto. Any modification or equivalent replacement of the technical solution of the present invention without departing from the spirit and scope of the technical solution of the present invention should be covered by the protection scope of the present invention middle.

[0012] 1. Preparation of coating solution

[0013] Use an analytical balance to accurately weigh spray-dried porcine plasma protein powder, sodium alginate, and edible glycerin, and add spray-dried porcine plasma with a concentration of 8% (w / w) to a beaker containing a certain amount of distilled water under magnetic stirring Protein powder, content is respectively 1%, 1.5%, the sodium alginate of 2% (w / w) and the edible glycerol that content is 20% (relative to spray-dried porcine plasma protein powder and sodium alginate total mass), and carries out After 60 seconds of initial dissolution, the o...

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Abstract

The invention discloses a composite edible coating film for reducing oil and keeping water in fried food and a preparation method of the film. When preparing the coating film, distilled water is used as a solvent, wherein the content of pig plasma protein powder is 8% (w/w), the content of sodium alginate is 1.5% (w/w), and the addition amount of glycerol is 20% of the total mass of protein powder and sodium alginate; and a uniform and stable liquid is prepared through magnetic stirring and ultrasonic dissolution promotion, and a pork cake is subjected to coating treatment before being added with oil. The composite coating film can effectively reduce the oil content of fried food and the loss of water in the meat quality, and can effectively improve the defect of high oil content of fried food while ensuring the crisp and tender taste of the fried food. The coating film and the preparation method thereof provide a new solution for the problem of excessive oil absorption of fried foods, the use effect of a single-component coating film is improved, and meanwhile, a new idea and a new way for efficient utilization of animal byproduct pig blood are provided.

Description

technical field [0001] The invention relates to a composite edible coating film for reducing oil and water retention of fried food and a preparation method thereof, belonging to the technical field of food processing. Background technique [0002] Deep frying is when food is completely submerged in boiling oil for deep frying. This type of food has a high fat content, so regular consumption may cause the body to consume too much fat and cause health risks. In order to produce food with low oil content, people pay attention to the mechanism of oil absorption and hope to reduce it by blocking the way of oil absorption. Studies have found that the absorption of oil mainly occurs on the surface of food. There are three main ways of absorption, namely the replacement of water and oil. , Cooling process "capillary siphon" oil absorption and surfactant theory. [0003] The displacement of water and oil occurs during frying, which explains that after the water in the food escapes ...

Claims

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Application Information

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IPC IPC(8): A23L29/00A23L29/30A23L5/10A23L5/30A23L3/46A23P20/17
CPCA23L29/035A23L29/045A23L29/30A23L5/11A23L5/32A23L3/46A23P20/17A23V2002/00A23V2250/542A23V2250/6406A23V2300/10
Inventor 孔保华李其轩张浪陈倩
Owner NORTHEAST AGRICULTURAL UNIVERSITY
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