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Moderate-intensity electric field treatment based method for reducing oil absorption amount of fried food

An oil absorption and frying technology, applied in the field of fried food, can solve the problems of energy consumption, human harm, waste of resources, etc., and achieve the effects of reducing oil absorption, reducing oil absorption, and inhibiting water evaporation

Active Publication Date: 2021-06-04
JIANGNAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But frying is a very serious way of energy consumption and resource waste
At present, the main way to prolong the service life of frying oil is to add antioxidants. Although it has a certain effect, the disadvantages are also very obvious, such as harmful to the human body and easy to be volatile and easy to decompose at the frying temperature. Therefore, it is necessary to better extend the frying oil. way of life
In addition, fried food usually contains excessive oil, and excessive intake of fried food may lead to diseases such as high blood cholesterol, cardiovascular and cerebrovascular diseases, and obesity, so a method for reducing oil absorption with certain effects is needed

Method used

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  • Moderate-intensity electric field treatment based method for reducing oil absorption amount of fried food
  • Moderate-intensity electric field treatment based method for reducing oil absorption amount of fried food
  • Moderate-intensity electric field treatment based method for reducing oil absorption amount of fried food

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Experimental program
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Effect test

Embodiment 1

[0030] Embodiments of the present invention provide a method for frying potato fries in a medium-intensity electric field, and the specific steps are as follows:

[0031] (1) Adjust the voltage and frequency of the equipment to 20V and 50KHZ, pour 5L of soybean oil into the frying equipment, and then heat the oil to 170°C;

[0032] (2) Put about 100g of potato strips into the oil, fry for 4min, take out and carry out the calculation of oil content and sensory evaluation, and measure the heat transfer coefficient when frying for 40s in the process.

Embodiment 2

[0034] Embodiments of the present invention provide a method for frying potato fries in a medium-intensity electric field, and the specific steps are as follows:

[0035] (1) Adjust the voltage and frequency of the equipment to 15V and 50KHZ, pour 5L of soybean oil into the frying equipment, and then heat the oil to 170°C;

[0036] (2) Put about 100g of potato strips into the oil, fry for 4min, take out and carry out the calculation of oil content and sensory evaluation, and measure the heat transfer coefficient when frying for 40s in the process.

Embodiment 3

[0038] Embodiments of the present invention provide a method for frying potato fries in a medium-intensity electric field, and the specific steps are as follows:

[0039] (1) Adjust the voltage and frequency of the equipment to 25V and 50KHZ, pour 5L of soybean oil into the frying equipment, and then heat the oil to 170°C;

[0040] (2) Put about 100g of potato strips into the oil, fry for 4min, take out and carry out the calculation of oil content and sensory evaluation, and measure the heat transfer coefficient when frying for 40s in the process.

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Abstract

The invention discloses a moderate-intensity electric field based treatment method for reducing oil absorption amount of fried food. The method comprises the following steps: oil is heated, materials are added for frying treatment, and moderate-intensity electric field treatment is applied in the frying treatment process, wherein the voltage range of the electric field treatment is 5-100 V, and the frequency range of the electric field treatment is 1-100 KHz; and the frying treatment temperature is 120-200 DEG C. According to the moderate-intensity electric field treatment based method for reducing the oil absorption amount of the fried food, the uniform and strong moderate-intensity electric field is formed after parallel polar plates in a frying pan are powered on, and after the materials are put into the frying pan to be fried, an electric field can affect bubbles generated by the materials and prevent the bubbles from being mutually gathered, so that the heat transfer efficiency is improved, the frying time is shortened, and splashing of oil droplets is reduced; and meanwhile, rapid heat transfer also accelerates rapid formation of hardened shells on the surfaces of the materials, evaporation of internal water is further inhibited, and the oil absorption amount is reduced.

Description

technical field [0001] The invention belongs to the technical field of fried food, and in particular relates to a method for reducing the oil absorption of fried food based on medium-intensity electric field treatment. Background technique [0002] As a traditional food processing method, frying is very popular because of its attractive flavor, crisp texture and good color, which leads to a very large sales volume of fried food. But frying is a very serious way of energy consumption and resource waste. At present, the main way to prolong the service life of frying oil is to add antioxidants. Although it has a certain effect, the disadvantages are also very obvious, such as harmful to the human body and easy to be volatile and easy to decompose at the frying temperature. Therefore, it is necessary to better extend the frying oil. way of life. In addition, fried food usually contains excessive oil, and excessive intake of fried food may lead to diseases such as high blood ch...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L5/10
CPCA23L5/11A23L5/15A23V2002/00A23V2300/12
Inventor 王兴国黄笑宇吴港城张晖金青哲朱云赵晨伟
Owner JIANGNAN UNIV
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