Special frying flour and fried food

Abstract

This application provides a frying powder, comprising a base powder and at least one of saturated fatty acids and long-chain fatty alkanols. This frying powder can improve the appearance properties of fried foods.

Description

Technical Field

[0001] The present application relates to the technical field of edible oils and fats, and in particular to special frying flour for making fried foods such as chicken wings, chicken fillets, and donuts, and the fried foods made thereby. Background Art

[0002] Fried foods use oil as a heat exchange medium to gelatinize the starch in the food, denature the protein, and allow water to escape in the form of steam, making it crispy, porous, and have a special aroma. They are loved by consumers at home and abroad, such as fried chicken wings, chicken fillets, donuts, etc.

[0003] Frying can give food a golden color. However, due to the differences in the raw materials, production temperature, color and oxidation degree of the oil used, fried foods are prone to uneven color and dark and light colors, which affects the appearance of fried foods. At the same time, the high oil content on the surface of fried foods will make people feel greasy and affect the appearance of the packaging material. Therefore, improving the appearance performance of fried foods is a technical problem that needs to be solved urgently.

[0004] In order to improve the color uniformity of fried foods, current research focuses on frying equipment or processing technology. For example, CN209359457U and CN207476799U both improve the color of fried foods by modifying frying equipment. However, the mechanical cost of the equipment is high, which will increase the production cost of fried foods and is not suitable for the production of traditional fried foods. For another example, CN1376406A and CN107751981A control the color uniformity by changing the processing technology, which involves vacuum frying. However, the processing technology is relatively complicated, and the frying conditions of vacuum frying are relatively harsh.

[0005] In order to reduce the oil content on the surface of fried food, the current approach is mainly to improve the frying oil or the frying process. For example, CN103798417A and CN102028044A reduce the oil content of fried food by adding emulsifiers to the base oil, but the addition of emulsifiers to frying oil will accelerate the oxidation of frying oil. CN106616459A improves the frying process by cooking the chicken until 6-7 cooked, covering the surface of the chicken with wrapping material, and then frying it at 50-58 kPa until it is fully cooked. However, this process is cumbersome to operate, and the frying conditions require vacuum, which is relatively harsh and not suitable for industrial production.

[0006] However, there are few reports on improving the color uniformity of fried foods and reducing the oil content on the surface of fried foods by improving ingredients.

[0007] In view of this, developing a special frying flour that can improve the color uniformity of fried foods, reduce the oil content on the surface of fried foods, and thus improve the appearance performance of fried foods is a technical problem that needs to be solved urgently in the industry. Summary of the invention

[0008] In view of the technical problems existing in the prior art, the present application provides a special powder for frying, which includes base powder and at least one of saturated fatty acids and long-chain fatty alkanols.

[0009] In some examples of the present application, based on the total weight of the base powder, the amount of the saturated fatty acid is 0.1wt% to 0.98wt%, preferably 0.5 to 0.85%, and / or the amount of the long-chain fatty alkanol is 0.05wt% to 10wt%.

[0010] In some examples of the present application, the saturated fatty acid has one or more of the following characteristics: one or more selected from saturated fatty acids having a carbon number greater than 12; one or more selected from myristic acid, palmitic acid, stearic acid, arachidic acid, behenic acid, lignoceric acid, cerotic acid, melissic acid, and lacquer wax acid; and the saturated fatty acid is in powder form with a particle size of 100-200 μm.

[0011] In some examples of the present application, the saturated fatty acid is selected from one or more of myristic acid, palmitic acid, and stearic acid; wherein the mass ratio of myristic acid, palmitic acid, and stearic acid is 1:1:1-1:10:5.

[0012] In other examples of the present application, the long-chain fatty alkanol has one or more of the following characteristics: one or more selected from saturated fatty alkanols having a carbon number greater than 20; and one or more selected from docosanol, tetracosanol, hexacosanol, octacosanol, triacontanol, and tetratriacontanol.

[0013] In some examples of the present application, the base powder includes flour and optional starch; the flour is selected from one or more of wheat flour, corn flour, soybean flour, mung bean flour, rice flour and glutinous rice flour; the starch is selected from one or more of corn starch, sweet potato starch, potato starch, cassava starch, yam starch, taro starch and mung bean starch. In some examples, the ratio of the flour to the starch is (7-9): (1-3).

[0014] The present application also provides a fried food, which has one or more of the following characteristics: the fried food is fried under the action of the above-mentioned special frying powder; and the fried food is selected from one or more of fried chicken legs, fried chicken fillets, fried hash browns, French fries, fried potato chips, fried dough sticks, fried dough skin, fried tofu skin, fried spring rolls, fried instant noodles, tempura, and donuts.

[0015] The present application also provides a method for preparing fried food, which comprises frying the fried food containing the above-mentioned special frying flour.

[0016] The use of the special frying flour provided in the present application can significantly improve the color uniformity and surface oil content of fried foods, and enhance the appearance performance of fried foods. DETAILED DESCRIPTION

[0017] The following is a detailed description of the contents of the present application. The description of the technical features described below is based on representative embodiments and specific examples of the present application, but the present application is not limited to these embodiments and specific examples.

[0018] It should be noted that in this specification, the numerical range expressed using "numerical value A to numerical value B" means a range including the endpoint numerical values ​​A and B.

[0019] In this specification, “substantially not having / containing” means that during a certain method or step, a certain operation is not actually performed so as not to actually make the operation object have a certain property, or, for a certain substance, the above description means that it is below the detection limit of the detector.

[0020] In this specification, unless otherwise specified, "%" means percentage by weight.

[0021] In this specification, the word "may" means both performing a certain process and not performing a certain process.

[0022] In the present specification, "optional" or "optionally" means that the event or situation described below may or may not occur, and the description includes cases where the event occurs and cases where it does not occur.

[0023] raw material

[0024] Corn oil, soybean oil, sunflower oil: Shanghai Kerry Food Co., Ltd.;

[0025] High oleic sunflower oil, palm oil: Jialiite Oil (Shanghai) Co., Ltd.;

[0026] Vitamin E, tert-butylhydroquinone (TBHQ): KEMIN, USA;

[0027] Rosemary extract: Kalsec, USA;

[0028] Saturated fatty acids: Yihai Kerry;

[0029] Octacosanol: Shaanxi Lecent Biotechnology Co., Ltd.;

[0030] Chicken wings, flour, chicken fillets, leavening agent, spices, table salt, marinade: commercially available.

[0031] Instruments and Equipment

[0032] Electric frying pan: Yuehai BF-82 frying pan

[0033] Oven: BinDer

[0034] Handheld colorimeter: Konica

[0035] Rotary evaporator: SENCO

[0036] Detection Methods

[0037] Color measurement method: Turn on the handheld colorimeter, align the blank white plate with the finger colorimeter probe, and press the handheld colorimeter T key to return to zero. Place the fried food on the tray, align the fried food with the colorimeter probe, and press the colorimeter camera button to measure the brightness, red value, and yellow value of the fried food. After all the data are entered into the table, the standard deviation of the brightness, red value, and yellow value of the fried food is calculated, which are represented by ΔL, Δa, and Δb respectively.

[0038] Determination of surface oil content: Place the flask in a 105℃ oven for 1 hour, take it out and place it in a desiccator to cool to room temperature, then weigh the mass of the empty flask (recorded as m1), accurately weigh about 50g of fried food (recorded as m2) and soak it in a beaker filled with 400mL petroleum ether (30-60℃) for 1 second and then take it out, pour the petroleum ether into the weighed empty flask, rinse the beaker twice with petroleum ether, and merge the solution into the flask. Use a rotary evaporator to evaporate all the solvent at 60℃ and wipe off the water in the flask. Place the flask after rotary evaporation in a 105℃ oven for 1 hour, take it out and place it in a desiccator to cool to room temperature, then weigh the mass of the flask and the oil (recorded as m3). Each sample is repeated twice. The calculation formula for the surface oil content of fried food is as follows: Y% = (m3-m1) / m2×100, where: m1 is the mass of the empty flask, m2 is the mass of the sample, and m3 is the mass of the flask and the oil.

[0039] <First aspect>

[0040] A first aspect of the present application provides a special frying powder, comprising base powder and at least one of saturated fatty acids and long-chain fatty alkanols.

[0041] In some examples of the present application, based on the total weight of the base powder, the amount of the saturated fatty acid is 0.1 wt% to 0.98 wt%, and / or the amount of the long-chain fatty alkanol is 0.05 wt% to 10 wt%.

[0042] In some examples of the present application, the saturated fatty acid is selected from one or more saturated fatty acids with a carbon number greater than 12, such as C14:0 (myristic acid, myristic acid), C16:0 (hexadecanoic acid, palmitic acid, palmitic acid), C18:0 (octadecanoic acid, stearic acid), C20:0 (eicosanoic acid, arachidic acid), C22:0 (docosahexadecanoic acid, behenic acid, moringa oleic acid, behenic acid), C24:0 (lignoceric acid, lignoceric acid, lignin acid, tar acid), C26:0 (ceroic acid), C28:0 (montanic acid), C30:0 (beeswax acid, melissic acid), and C32:0 (insect wax acid). It should be noted that in the above CX:0, 0 represents the number of double bonds, X represents the number of carbon atoms, and C represents carbon. For example, C16:0 is a saturated fatty acid containing 16 carbons.

[0043] In some examples of the present application, the saturated fatty acid is selected from one or more of myristic acid, palmitic acid, stearic acid, arachidic acid, behenic acid, lignoceric acid, cerotic acid, melissic acid, and lacquer wax acid. In other examples of the present application, the saturated fatty acid is selected from one or more of myristic acid, palmitic acid, and stearic acid. In some examples, the mass ratio of myristic acid, palmitic acid, and stearic acid in the saturated fatty acid is 1:1:1-1:10:5.

[0044] In some examples of the present application, the saturated fatty acid is in powder form with a particle size of 100-200 μm.

[0045] The inventors of the present application have found that when a specific amount of saturated fatty acid powder is added to the base powder, the color uniformity of fried foods can be significantly improved.

[0046] In other examples of the present application, the long-chain fatty alkanol is selected from saturated fatty alcohols having a carbon number greater than 20, such as C22 (docosanol, behenyl alcohol, 1-docosanol), C24 (tetracosanol, 1-tetracosanol), C26 (hexacosanol, 1-hexacosanol), C28 (n-octacosanol, 1-octacosanol, policosanol), C30 (triacontanol, myricol, 1-triacontanol), C32 (1-triacontanol), C34 (tetratriacontanol, 1-triacontanol), etc. In some examples of the present application, the long-chain fatty alkanol is selected from one or more of docosanol, tetracosanol, hexacosanol, octacosanol, triacontanol, and tetratriacontanol. In another example, the long-chain fatty alkanol is n-octacosanol or behenyl alcohol.

[0047] The inventors of the present application have also found that when a specific amount of long-chain fatty alkanol is added to the base powder, the surface oil content of fried food can be significantly reduced, so that the fried food does not appear greasy.

[0048] In some examples of the present application, the frying powder also includes edible salt, leavening agents and spices.

[0049] In the present application, the base powder includes flour and optionally starch; the flour is selected from one or more of wheat flour, corn flour, soybean flour, mung bean flour, rice flour and glutinous rice flour; the starch is selected from one or more of corn starch, sweet potato starch, potato starch, cassava starch, yam starch, taro starch and mung bean starch. In some examples of the present application, when starch is present, the ratio of the flour to the starch is (7-9):(1-3).

[0050] In the present application, the fried foods include but are not limited to fried chicken legs, fried chicken fillets, fried hash browns, French fries, fried potato chips, fried dough sticks, fried dough skins, fried tofu skins, fried spring rolls, fried instant noodles, tempura, donuts, etc.

[0051] Effect of C16:0 on the color uniformity of fried American chicken wings:

[0052] The present application provides an American fried chicken powder, which is specifically obtained by the following formula: 500-600g of wheat flour, 160-180g of starch, 11-15g of sodium bicarbonate, 1-2g of disodium dihydrogen pyrophosphate, 0.01-0.02g of calcium phosphate, 0.6-0.8g of glucono-δ-lactone, 1.0-1.5g of sodium dihydrogen phosphate, 1-2g of calcium carbonate, 4-8g of saturated fatty acids (C16:0), 5-8g of edible salt, and 5-8g of spices.

[0053] According to the formula in Table 1 below, fried chicken powder was prepared respectively.

[0054] 3 kg of oil samples were prepared, each containing 1.5 kg soybean oil, 1 kg sunflower oil and 0.5 kg high oleic rapeseed oil, and 200 ppm tert-butyl diphenol (TBHQ) was added to each.

[0055] Thaw the chicken wings, marinate them according to the ratio of chicken wings: marinade: water = 22:1:3 (mass ratio), and refrigerate at 4°C for 12 hours. Put the marinated chicken wings into fried chicken powder, press for 3 seconds to coat them with the powder for the first time, and shake off the excess powder. Take them out and soak them in clean water to rinse them, then take them out and shake off the excess water, put them into fried chicken powder again, press them and shake off the excess powder, and coat them for the second time.

[0056] The chicken wings were put into the oil sample at a material ratio of 1:20, and the frying temperature was 170°C and the time was 7 minutes. After frying, the chicken wings were removed to control the oil and cooled to room temperature. The brightness L, red value a and blue value b of the chicken wings were measured, and the standard deviation of the brightness ΔL, the standard deviation of the red value Δa, and the standard deviation of the yellow value Δb of the chicken wings were calculated. When ΔL, Δa and Δb are all between 0.0-3.0, the color uniformity of the chicken wings is good, and the smaller the value, the better the effect. When ΔL and / or Δa and / or Δb>3.0, the color uniformity of the chicken wings is poor, and the larger the value, the worse the uniformity.

[0057] Table 1 Color of American chicken wings

[0058]

[0059] Table 1 shows the standard deviations of brightness, redness and yellowness of fried American-style chicken wings of various embodiments and comparative examples. From the comparison of embodiments 1 to 6 with comparative examples 1 to 4 in the table, it can be seen that, relative to the weight of base flour (wheat flour + starch), adding 0.1-0.98% saturated fatty acid (C16:0) can significantly reduce the standard deviations of brightness, redness and yellowness of fried American-style chicken wings, and when adding 0.5-0.85% C16:0 saturated fatty acid, the color of the chicken wings is more uniform.

[0060] Effect of C18:0 on color uniformity of fried donuts:

[0061] The special flour in this embodiment is obtained by the following formula: 600-700g high-gluten flour, 200-300g low-gluten flour, 12-14g salt, 10-12g yeast, 410-430g water, 20-30g milk powder, 100-120g white sugar, 90-100g shortening, 4-10g C18:0, 0.5-1g baking powder, and 130-150g whole egg.

[0062] Donut production: Prepare the raw materials according to the recipe in Table 2, mix the raw materials evenly and set aside. Weigh high-gluten flour, low-gluten flour, fine sugar, salt, milk powder, baking powder and yeast and mix evenly; slowly add water and eggs, stir into a dough; add golden fermented cream and stir into a dough; cover with plastic wrap and let it rise for 60 minutes (27°C, 65% RH); then take out the dough to exhaust, fold it three times and continue to rise for 60 minutes (27°C, 65% RH), then press the dough into a 1 cm thick dough sheet, and then use a mold to prepare donuts, each donut is 50g; rise (35°C, 60% RH), 35 minutes; after rising, set aside.

[0063] Preparation of oil samples: Each oil sample was 3 kg, containing 1.5 kg corn oil, 1 kg sunflower oil and 0.5 kg high oleic sunflower oil, to which 3000 ppm vitamin E was added.

[0064] Table 2 Donut color

[0065]

[0066]

[0067] Add the donuts according to the material ratio of 1:30, fry at 180℃, and fry for 2 minutes (turn over after 1 minute). After frying, remove the donuts from the oil, cool to room temperature, measure the brightness L, red value a, and yellow value b of the donuts, and calculate the standard deviation of the donut brightness ΔL, the standard deviation of the red value Δa, and the standard deviation of the yellow value Δb. When ΔL, Δa, and Δb are all between 0.0-3.0, it means that the color uniformity of the donuts is good, and the smaller the value, the better the effect. When ΔL and / or Δa and / or Δb>3.0, it means that the color uniformity of the donuts is poor, and the larger the value, the worse the uniformity.

[0068] Table 2 shows the standard deviations of brightness, redness and yellowness of fried donuts of various embodiments and comparative examples. From the comparison of embodiments 7 to 10 with comparative examples 5 to 8 in the table, it can be seen that the addition of 0.1%-0.98% (relative to the weight of the base powder) of saturated fatty acid C18:0 can significantly reduce the standard deviations of brightness, redness and yellowness of fried donuts. When 0.50-0.98% (relative to the total powder) of C18:0 is added, the effect is more significant and the color of the donuts is more uniform. In addition, the inventors found that the effect is better when 0.98% is added, and the standard deviation values ​​increase when 1.0% is added, indicating that the color becomes uneven when 1.0% is added.

[0069] Effect of C16:0+C20:0 on the color uniformity of fried chicken fillet:

[0070] The chicken fillet powder of this embodiment is obtained by the following formula: 500-600g starch, 100-120g corn flour, 60-80g wheat flour, 4-8g C16:0+C20:0, 2-4g disodium dihydrogen pyrophosphate, 1-3g sodium bicarbonate, 0.5-0.7g β-carotene, and 0.5-0.7g maltodextrin.

[0071] Prepare fried chicken fillet powder according to the formula in Table 3, mix the ingredients evenly and set aside.

[0072] The oil samples were 3 kg each, including 1.5 kg palm oil, 0.5 kg soybean oil, 0.5 kg high oleic sunflower oil and 0.5 kg rapeseed oil, to which 30 ppm rosemary extract was added.

[0073] Defrost the chicken fillet, prepare fried chicken slurry according to the ratio of fried chicken powder to water = 1:1.2 (mass ratio), place the chicken fillet in the slurry for 20 seconds, then take out and drain the slurry, so that the surface of the chicken fillet is evenly coated with a layer of slurry.

[0074] The chicken fillet was added at a material ratio of 1:30, and the frying temperature was 170°C for 6 minutes. After frying, the chicken fillet was removed from the oil and cooled to room temperature. The brightness L, red value a, and yellow value b of the chicken fillet were measured, and the standard deviation of the brightness ΔL, red value standard deviation Δa, and yellow value standard deviation Δb of the donut were calculated.

[0075] When ΔL, Δa and Δb are all between 0.0-3.0, it means that the color uniformity of the chicken steak is good, and the smaller the value, the better the effect. When ΔL and / or Δa and / or Δb>3.0, it means that the color uniformity of the chicken steak is poor, and the larger the value, the worse the uniformity.

[0076] Table 3 shows the standard deviation of brightness, red value and blue value of fried chicken cutlets of each embodiment and comparative example. From the comparison of embodiments 11 to 16 with comparative examples 9 to 12 in the table, it can be seen that adding 0.1%-0.98% (relative to the total powder) of C16:0+C20:0 can significantly reduce the standard deviation of brightness, red value and yellow value of fried chicken cutlets, making the color of chicken cutlets more uniform; when adding 0.5-0.98%, the effect is more significant. In addition, the inventors found that the effect is better when adding 0.98%, but the standard deviation value increases when adding 1.0%, indicating that the color becomes uneven when adding 1.0%.

[0077] Table 3 Color of fried chicken fillet

[0078]

[0079] Effects of different saturated fatty acids or their compounds on the color uniformity of fried chicken fillet:

[0080] The inventors also studied the effect of different saturated fatty acid compounds on the appearance of fried chicken fillet. The total amount of saturated fatty acid or its compound was 4g. The formula of fried chicken powder is shown in the table, where:

[0081] Example 17 uses a compound of C16:0 and C20:0 in a ratio of 1:1.

[0082] Example 18 uses a compound of C16:0 and C20:0 in a ratio of 2:1.

[0083] Comparative Example 13 uses C12:0; Comparative Example 14 uses C10:0.

[0084] Comparative Example 15 uses a compound of C12:0, C16:0 and C20:0, and the ratio of the three is 1:1:1.

[0085] Comparative Example 16 uses a compound of C12:0, C14:0, C16:0 and C18:0, and the ratio of the three is 1:1:1:1.

[0086] From the comparison in Table 4, it can be seen that the addition of C10:0 (i.e. caprylic acid) and C12:0 (i.e. lauric acid) as saturated fatty acids cannot achieve the technical effect of the present application. Under the premise of adding equal amounts, even the compound of lauric acid, palmitic acid and arachidic acid, or the compound of lauric acid, myristic acid, palmitic acid and stearic acid still cannot achieve the requirement of uniform color. On the contrary, the use of C16:0 and C20:0 compounds, regardless of the ratio of the two being 1:1 or 2:1, has a significant improvement in color uniformity.

[0087] Table 4 Comparison of the effects of different saturated fatty acids or their compounds

[0088]

[0089] Effect of octacosanol on the oil content on the surface of fried chicken wings:

[0090] Prepare the coating powder according to the formula in Table 5, mix the raw materials evenly and set aside.

[0091] The oil samples were 3 kg each, including 1.5 kg corn oil, 1 kg sunflower oil and 0.5 kg high oleic rapeseed oil.

[0092] The chicken wings were thawed, marinated according to the ratio of chicken wings: marinade: water = 22:1:3 (mass ratio), and refrigerated at 4°C for 12h.

[0093] Dip the marinated chicken wings into the fried chicken powder, press and mix the powder, shake the chicken in the powder, repeat pressing and shaking to coat the chicken with more powder. Note: After coating the chicken with powder for the first time, rinse the chicken with water for about 5 seconds, take it out of the water, and turn it over 10 times to make the powder on the surface of the chicken fully wet; then bury the washed chicken in the powder, press and mix the powder lightly at first, shake the chicken in the powder (to create a scaly effect), then gradually press and shake with gravity to coat the chicken with more powder, usually repeat 3 to 4 times, use a mesh sieve to shake off the excess floating powder, and set aside.

[0094] The chicken wings were added at a material ratio of 1:10, and the frying temperature was 170°C for 7 minutes. After frying, the chicken wings were removed to control the oil, cooled to room temperature, and the surface oil content of the chicken wings was measured.

[0095] Table 5 Surface oil content of fried chicken wings

[0096] Embodiment 19 Embodiment 20 Embodiment 21 Comparative Example 17 Comparative Example 18 Comparative Example 19 Comparative Example 20 Wheat flour (g) 500 550 600 500 550 600 500 Corn flour(g) 400 300 200 400 300 200 350 Starch(g) 100 150 200 100 150 200 150 Octacosanol(g) 0.5 50 100 0 0.1 200 150 Edible salt (g) 10 20 30 10 20 30 10 Sodium bicarbonate (g) 20 25 30 20 25 30 20 Sodium glutamate (g) 20 25 30 20 25 30 25 Spices (g) 10 15 20 10 15 20 15 Chicken wing surface oil% 0.87±0.02 0.73±0.04 0.68±0.05 1.36±0.02 1.30±0.04 1.41±0.04 1.28±0.05

[0097] Table 5 shows the surface oil content of fried chicken wings in various embodiments and comparative examples. From the comparison of embodiments 19 to 21 with comparative examples 17 to 20 in the table, it can be seen that adding 0.05-10% (relative to flour and starch) of octacosanol can significantly reduce the surface oil content of fried chicken wings.

[0098] Effect of behenyl alcohol on the oil content on the surface of fried chicken wings:

[0099] The octacosanol in Table 5 was replaced by behenyl alcohol, and the obtained data are shown in Table 6. The experiment shows that behenyl alcohol can also achieve the technical effect similar to that of octacosanol.

[0100] Table 6 Surface oil content of fried chicken wings

[0101]

[0102]

[0103] Effect of octacosanol on the oil content on the surface of fried chicken fillet:

[0104] Prepare fried chicken powder according to the formula in Table 7, mix the ingredients evenly and set aside.

[0105] The oil samples were 3 kg each, including 1.5 kg palm oil, 0.5 kg soybean oil, 0.5 kg high oleic sunflower oil and 0.5 kg rapeseed oil.

[0106] Defrost the chicken fillet, prepare fried chicken slurry according to the ratio of fried chicken powder to water = 1:1.2 (mass ratio), place the chicken fillet in the slurry for 10 seconds and then take it out.

[0107] The chicken fillet was added at a material ratio of 1:10, and the frying temperature was 170°C for 6 minutes. After frying, the chicken fillet was removed from the fryer to control the oil, cooled to room temperature, and the surface oil content of the chicken fillet was measured.

[0108] Table 7 Surface oil content of fried chicken fillet

[0109] Embodiment 25 Embodiment 26 Embodiment 27 Comparative Example 25 Comparative Example 26 Comparative Example 27 Wheat flour (g) 500 550 600 500 550 600 Corn flour(g) 400 300 200 400 300 200 Starch(g) 100 150 200 100 150 200 Octacosanol(g) 0.5 30 100 0 0.3 130 Edible salt (g) 10 20 30 10 20 30 Sodium bicarbonate (g) 20 25 30 20 25 30 Sodium glutamate (g) 20 25 30 20 25 30 Spices (g) 10 15 20 10 15 20 Chicken fillet surface oil% 0.62±0.03 0.68±0.05 0.73±0.02 1.16±0.02 1.20±0.03 1.26±0.05

[0110] Table 7 shows the surface oil content of fried chicken fillets in various embodiments and comparative examples. From the comparison of embodiments 25 to 27 with comparative examples 25 to 27 in the table, it can be seen that adding 0.05-10% (relative to wheat flour, corn flour and starch) of octacosanol can significantly reduce the surface oil content of fried chicken fillets.

[0111] Comparison of the effects of octacosanol and other additives:

[0112] Comparative Example 28: Difference from Example 25 in Table 7: Octacosanol was added to the oil sample.

[0113] Comparative Example 29: The difference from Example 25 in Table 7 is that octacosanol is replaced by octadecyl alcohol.

[0114] Comparative Example 30: The difference from Example 25 in Table 7 is that 100 g of starch is first stirred with 200 g of water into a paste, then steamed for 5 minutes, and then dried and crushed to prepare resistant starch 1.

[0115] Comparative Example 31: The difference from Example 25 in Table 7 is that 0.5 g of octacosanol and starch milk were stirred evenly in a water bath for 120 min. After washing with ethanol, the precipitate was dried and crushed to prepare resistant starch 2.

[0116] The results of the above comparative examples are shown in Table 8. Table 8 shows that adding octacosanol to the oil sample cannot reduce the oil content on the surface of the fried chicken fillet; saturated fatty alcohols with a carbon number of less than 20, such as octacosanol, cannot achieve the technical effect of the present application; in addition, starch is made into resistant starch 1 in advance, and even if octacosanol is added, it still cannot achieve the technical effect of reducing the surface oil content of the fried chicken fillet. In addition, octacosanol and starch are reacted to form resistant starch 2, and the chicken fillet made with resistant starch 2 also cannot achieve the technical effect of reducing the surface oil content of the fried chicken fillet.

[0117] Table 8 Surface oil content of fried chicken fillet

[0118]

[0119] <Second Aspect>

[0120] The second aspect of the present application provides a fried food made using the frying flour of the first aspect of the present application, wherein the surface oil content of the fried food is reduced and / or the color uniformity is significantly improved.

[0121] The fried food is selected from one or more of fried chicken legs, fried chicken fillets, fried hash browns, fried French fries, fried potato chips, fried dough sticks, fried dough skins, fried bean skins, fried spring rolls, fried instant noodles, tempura, and donuts.

[0122] <Third Aspect>

[0123] The third aspect of the present application provides a method for preparing fried food, which comprises frying the fried food containing the special frying flour of the first aspect of the present application.

[0124] The above is only a specific implementation of the present application, but the protection scope of the present application is not limited thereto. Any person skilled in the art who is familiar with the present technical field can easily think of changes or substitutions within the technical scope disclosed in the present application, which should be included in the protection scope of the present application. Therefore, the protection scope of the present application should be based on the protection scope of the claims.

Claims

1. A special flour for frying, comprising base powder, characterized in that: The base powder includes flour, and the frying powder also includes saturated fatty acids; Based on the total weight of the base powder, the amount of the saturated fatty acid is 0.1wt% to 0.98wt%; The saturated fatty acid is selected from one or more of palmitic acid, stearic acid, and arachidic acid; The saturated fatty acid is in powder form, and its particle size is 100-200 μm; The flour is selected from one or more of wheat flour, corn flour, soybean flour, mung bean flour, rice flour and glutinous rice flour.

2. The special flour for frying according to claim 1, characterized in that Based on the total weight of the base powder, the amount of the saturated fatty acid is 0.5-0.85wt%.

3. The special flour for frying as claimed in claim 1, characterized in that The base powder also includes starch.

4. The special flour for frying as claimed in claim 3, characterized in that The starch is selected from one or more of corn starch, sweet potato starch, potato starch, cassava starch, yam starch, taro starch and mung bean starch.

5. The special flour for frying according to claim 3 or 4, characterized in that: The weight ratio of the flour to the starch is (7-9): (1-3).

6. A special flour for frying, comprising base powder, characterized in that: The base powder includes flour and starch, and the special frying powder also includes long-chain fatty alkanol; The amount of the long-chain fatty alkanol is 0.05wt% to 10wt% based on the total weight of the base powder; The long-chain fatty alkanol is octacosanol and / or behenyl alcohol; The flour is selected from one or more of wheat flour, corn flour, soybean flour, mung bean flour, rice flour and glutinous rice flour; The starch is selected from one or more of corn starch, sweet potato starch, potato starch, cassava starch, yam starch, taro starch and mung bean starch.

7. The special flour for frying as claimed in claim 6, characterized in that The weight ratio of the flour to the starch is (7-9): (1-3).

8. A fried food, characterized in that: The fried food is fried under the action of the special frying flour according to any one of claims 1 to 7.

9. The fried food according to claim 8, characterized in that The fried food is selected from one or more of fried chicken legs, fried chicken fillets, fried hash browns, French fries, fried potato chips, fried dough sticks, fried dough skins, fried bean skins, fried spring rolls, fried instant noodles, tempura and donuts.

10. A method for preparing fried food, characterized in that: A fried food containing the frying flour according to any one of claims 1 to 7 is fried.

11. The method according to claim 10, characterized in that Frying a fried food containing the frying flour according to any one of claims 1 to 5 can improve the color uniformity of the fried food.

12. The method according to claim 10, characterized in that The fried food containing the special frying flour according to any one of claims 6 to 7 is fried to reduce the oil content on the surface of the fried food.

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