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Production method of edible film and filler-containing fried foods made from edible film

A production method and food technology, applied in food preservation, food ingredients, food coating and other directions, can solve the problems of reduced crispness, high oil content, easy to turn black, etc., to improve overall elasticity, good mechanical properties, application wide range of effects

Pending Publication Date: 2020-01-31
厦门众银润博生物科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Fish rolls, meat rolls, spring rolls and other foods with fillings are usually packaged in bean curds and then fried, which tends to turn black during the frying process
Moreover, if you don’t eat it immediately after frying, the bean curd will easily absorb the moisture in the filling after a certain period of time, and the crispness will soon decrease.
On the other hand, the traditional soybean hul

Method used

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  • Production method of edible film and filler-containing fried foods made from edible film

Examples

Experimental program
Comparison scheme
Effect test

preparation example Construction

[0023] Preparation of edible film: Add 10 kg soybean protein isolate and 2 kg glycerin to 100 L of purified water, stir well, heat at 70°C for 1 hour, prepare a film-forming solution by vacuuming and defoaming, and then extrude with a pressure of 50 kPa. The film was cast on a steel belt with a thickness of 500 microns, heated by hot air and infrared, and dried under vacuum (20 kPa) at a drying temperature of 70 °C and a drying time of 8 min. into edible film products.

[0024] Production of fried food with stuffing: Wrap the minced chicken with the edible film produced above, and then fry it in an oil pan at a temperature of 180°C for 7 minutes to prepare a fried chicken roll product. Sensory evaluation.

Embodiment 1

[0026] Preparation of edible film: (1) Add 60 g of soybean protein isolate to 1 L of purified water, stir evenly, heat at 60 °C for 1 h, cool to room temperature, add 3 g of antioxidants (0.6 g tea polyphenols, 0.9 g rosemary, 0.9 g propyl gallate, 0.3 g vitamin E, 0.15 g vitamin C and 0.15 g citric acid), 0.6 g complex emulsifier (0.2 g sucrose fatty acid ester, 0.2 g glycerin fatty acid ester, 0.1 g sorbic acid Sugar-alcohol anhydride fatty acid ester and 0.1 g propylene glycol fatty acid ester, the hydrophilic-hydrophobic balance value of the complex emulsifier reaches 4.0) and 0.6 g complex phosphate (0.12 g sodium tripolyphosphate, 0.12 g sodium pyrophosphate, 0.18 g hexameta Sodium phosphate and 0.18 g sodium trimetaphosphate), emulsified at 10000 rpm for 10 minutes to prepare an emulsion; (2) Add 10 kg soybean protein isolate, 2 kg starch (300 g potato starch, 300 g corn starch, 200 g potato esterified starch, 200 g oxidized corn starch) and 2 kg glycerol, stir evenly, ...

Embodiment 2

[0029] Preparation of edible film: (1) Add 70 g of soybean protein isolate to 1 L of purified water, stir well, heat at 70 °C for 1 h, cool to room temperature, add 5 g of antioxidants (1.5 g tea polyphenols, 1.25 g rosemary, 1.25 g propyl gallate, 0.75 g vitamin E, 0.1 g vitamin C and 0.15 g citric acid), 1.4 g complex emulsifier (0.2 g sucrose fatty acid ester, 0.2 g glycerin fatty acid ester, 0.5 g sorbic acid sugar alcohol anhydride fatty acid ester and 0.5 g propylene glycol fatty acid ester, the hydrophilic-hydrophobic balance value of the complex emulsifier reaches 8.0) and 1.4 g complex phosphate (0.42 g sodium tripolyphosphate, 0.42 g sodium pyrophosphate, 0.28 g hexameta Sodium phosphate and 0.28 g sodium trimetaphosphate) were emulsified at 10000 rpm for 10 minutes to prepare an emulsion; (2) 8 kg soybean protein isolate and 3 kg starch (1200 g potato starch, 1200 g corn starch, 300 g potato esterified starch, and 300 g oxidized corn starch) and 3 kg glycerin, stir ...

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Abstract

The invention discloses a production method of an edible film and filler-containing fried foods made from the edible film. The production method adopts a technical process of using isolated soy protein/starch/ glycerine as a base material, adding an oxidation resistance emulsifiable solution, preparing a filming solution, performing squeezing casting on steel bands, performing hot blast heating and infrared heating, combining vacuumizing drying to prepare the edible film, and producing the filler-containing fried foods by using the edible film. An emulsifying technique is adopted to embed an antioxidant and then perform filling in the edible film, so that the stability of the antioxidant is improved, the oxidation resistance effect of a protein film is increased, and the edible film can beused for producing the filler-containing fried foods being golden in color and crisp.

Description

technical field [0001] The present invention relates to the production of an edible film and its product development technology, in particular to a production method of an edible film with anti-oxidation function and a method for producing fried food with fillings by using the edible film. Soybean protein isolate, starch and glycerin are used as base materials, and an antioxidant emulsion is added to make a film-forming liquid, an edible film is prepared by a casting method, and food for frying and cooking is prepared by using the edible film. Background technique [0002] With the improvement of living standards, consumers not only require food nutrition, but also pay great attention to the quality of food such as color and taste. In particular, the crispy taste of the fried food skin is also one of the important factors that determine the quality. Foods with fillings such as fish rolls, meat rolls, and spring rolls are usually packaged in bean curds and then fried, which ...

Claims

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Application Information

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IPC IPC(8): A23L29/30A23L29/00A23L29/10A23L3/3472A23L3/3463A23P20/25A23L5/10
CPCA23L29/30A23L29/03A23L29/10A23L29/015A23L29/00A23L3/3472A23L3/3463A23P20/25A23L5/11A23V2002/00A23V2200/02A23V2200/222A23V2250/5118A23V2250/5488A23V2250/214A23V2250/712A23V2250/708A23V2250/032
Inventor 翁武银郑惠彬
Owner 厦门众银润博生物科技有限公司