A method for producing low oil content and crisp taste fried batter-coated cashew and almond

Abstract

The application discloses a production method of fried batter-coated cashews and almonds with low oil content and crisp taste, which comprises the following steps: firstly, taking ball-milled modified wheat flour, corn starch, baking soda and malt dextrin as raw materials, mixing uniformly to prepare a coating powder; then, uniformly coating the coating powder on the cashews and almonds to form a 1-2mm-thick batter coating layer; and finally, frying to obtain the fried batter-coated cashews and almonds. The batter coating layer of the fried batter-coated cashews and almonds produced by using the batter coating formula has the crispness increased by 54.46% and 42.27% respectively, and the oil content is reduced from 31.93% and 32.92% to 22.27% and 22.61% respectively. The fried batter-coated cashews and almonds produced by the application have low oil content, crisp taste and significantly improved comprehensive quality.

Description

Technical Field

[0001] The invention belongs to the technical field of food processing, and in particular relates to a method for producing fried battered cashew nuts and almonds with low oil content and crispy taste. Background Art

[0002] Cashews and almonds are rich in macronutrients such as protein, carbohydrates, and fat, as well as micronutrients, and possess a rich nutritional value. Deep-fried battered cashews and almonds are popular with consumers for their crispy texture and unique flavor, and offer significant market potential. The batter primarily consists of wheat flour, starch, baking soda, and a certain proportion of water. However, deep-fried battered cashews and almonds suffer from high oil content and poor crispness. Excessive consumption can increase the risk of obesity and cardiovascular and cerebrovascular diseases. Furthermore, foods high in oil are prone to oxidative rancidity, resulting in unpleasant flavors. Therefore, it is necessary to control the oil absorption of deep-fried battered nuts to improve their quality characteristics.

[0003] In order to improve the quality characteristics of fried battered foods and reduce their oil content, researchers have proposed various improvement technologies. The current methods for improving the quality of fried battered foods and reducing their oil content mainly include:

[0004] 1. Use modified starch: Adding modified starch to batters can increase the stability and fluidity of the batter, strengthen the adhesion between the ingredients and the batter, and prevent shelling. It can also improve the appearance, color, and taste of the product, increase product yield, and enhance the batter's water retention and reduce its oil absorption. However, the commonly used modified starch is chemically modified starch, which can easily leave chemical residues in the starch, potentially having negative effects on human health.

[0005] 2. Adding hydrophilic colloids: Hydrophilic colloid molecules contain hydrophilic groups such as hydroxyl and amino groups, are highly water-soluble, and can form films through interactions with other compounds or themselves through hydrogen bonds and van der Waals forces. Adding hydrophilic colloids to the batter layer makes the batter structure compact, effectively inhibiting water evaporation and reducing oil absorption. Furthermore, hydrophilic colloids can act as an emulsifier in edible films, reducing the surface tension between food and oil, thereby reducing oil absorption. However, the amount of hydrophilic colloids added to food is limited, and while they form a tight, oil-blocking structure, they can also affect the crispness of the product.

[0006] 3. Coating: Coating technology involves coating food with a thin, dense layer of material possessing specific mechanical properties, using digestible, non-toxic, and edible materials as a base material, supplemented with edible plasticizers, through wrapping, dipping, coating, or spraying. This coating acts as a barrier to oil penetration during frying, reducing oil absorption. However, coating technology complicates the production process, making it less practical for practical application.

[0007] 4. Changing frying media: Different frying media degrade to varying degrees during frying, and their impact on product quality varies. The extent of oil degradation depends primarily on the type of oil and the frying time. When the unsaturated fatty acids in the oil increase and the saturated fatty acids decrease during frying, the food's absorption of the oil increases. Furthermore, the viscosity of the frying oil also affects the oil absorption of the fried product. However, changing the frying media has limited effect on reducing oil absorption in fried products.

[0008] In the above method, the use of modified starch and the addition of hydrophilic colloids are widely used in actual production because of their simple operation and low cost. Compared with chemically modified starch, physically modified starch is safer and healthier. Ball milling is a simple physical modification method. Studies have applied it to fried batter products and found that it can increase the crispness of the product while reducing the oil absorption of the product. In addition, maltodextrin is an incomplete degradation product of starch. It is colorless and odorless and can form a weak gel structure in water. Maltodextrin is beneficial to increase the viscosity of the batter and solve the problems of high oil absorption and uneven battering of fried battered nuts. The degree of hydrolysis (DE value) of maltodextrin is closely related to its properties. The DE value is positively correlated with the degree of starch hydrolysis and glucose content, and negatively correlated with the viscosity of the product. The gel structure formed by maltodextrin with different DE values ​​has different tightness, resulting in different effects on the control of oil absorption during frying. Therefore, the present invention uses ball-milled wheat flour instead of natural wheat flour in the basic batter and simultaneously adds maltodextrin with different DE values ​​and different addition amounts to reduce the oil absorption of fried battered cashew nuts and almonds and make them have a crispier taste. Summary of the Invention

[0009] The present invention aims to provide a method for producing fried battered cashews and almonds with a low oil content and a crispy texture, thereby addressing the problems of high oil absorption and poor crispness of fried battered cashews and almonds. The fried battered cashews and almonds produced by this method have a crispy texture and low oil absorption. The method is novel, safe, simple, and controllable, and can produce fried battered cashews and almonds with a low oil content and excellent crispness.

[0010] The invention uses ball-milled modified wheat flour, corn starch, maltodextrin and baking soda as raw materials, mixes them evenly to prepare a coating powder, and then coats cashew nuts and almonds with the coating powder and fries them to prepare fried coated cashew nuts and almonds. Compared with fried coated cashew nuts and almonds prepared by coating the cashew nuts and almonds with the coating powder made from natural wheat flour, corn starch and baking soda, the fried coated cashew nuts and almonds have a crispier taste and a lower oil content.

[0011] The method for producing fried battered cashew nuts and almonds with low oil content and crispy taste of the present invention comprises the following steps:

[0012] Step 1: Weigh a certain amount of ball-milled wheat flour, add corn starch, maltodextrin and baking soda to the ball-milled wheat flour, mix well, and prepare a coating powder;

[0013] Step 2: Soak the cashews and badam in water for 2 seconds, then remove and drain off excess water;

[0014] Step 3: Place the soaked cashews and almonds in the batter, evenly coating the cashews and almonds with the batter. Then, sieve the loose flour from the cashews and almonds using a stainless steel sieve until the batter is evenly and tightly coated on the cashews and almonds. Repeat the above steps until the batter layer is 1-2 mm thick.

[0015] Step 4: Fry in palm oil at 160°C for 180 seconds, shaking the frying basket gently every 60 seconds to separate the cashews and almonds, ensuring that each nut is fully fried; drain the oil after frying and cool to room temperature.

[0016] In step 1, the ball-milled wheat flour is prepared by placing the wheat flour in a planetary ball mill and ball-milling it at 400 rpm for 3-7 hours.

[0017] In step 1, the degree of hydrolysis (DE value) of the maltodextrin is 6-19.

[0018] In step 1, the added mass of corn starch is 10% of the mass of the ball-milled wheat flour, the added mass of maltodextrin is 5%-15% of the mass of the ball-milled wheat flour, and the added mass of baking soda is 0.6% of the mass of the ball-milled wheat flour.

[0019] In step 3, the total mass of the cashew nuts and almonds is 60% of the mass of the coating powder.

[0020] Compared with the prior art, the beneficial effects of the present invention are embodied in:

[0021] 1. This method uses ball-milled wheat flour instead of natural wheat flour in the basic batter recipe and adds maltodextrin as a battering ingredient. This reduces oil absorption by battered fried products and improves their crispiness. Compared with other methods, this method is simple, efficient, and environmentally friendly.

[0022] 2. When ball-milled wheat flour was used in the coating instead of natural wheat flour and maltodextrin was added, the oil absorption of the fried-coated cashew nuts and almonds was significantly reduced and their brittleness was significantly improved. When wheat flour that had been ball-milled for 5 hours was used instead of natural wheat flour and maltodextrin with a DE value of 12 was added at a rate of 10% by mass of the ball-milled wheat flour, the oil absorption reduction and brittleness improvement of the fried-coated cashew nuts and almonds were most significant. The oil content of the coating layer of the fried-coated cashew nuts and almonds was reduced from 31.93% and 32.92% to 22.27% and 22.61%, respectively, while the brittleness was increased by 54.46% and 42.27%, respectively. BRIEF DESCRIPTION OF THE DRAWINGS

[0023] Figure 1 The oil absorption of fried cashew nuts and almonds in the comparative example and examples 1 to 6. Figure 1 It can be seen that the oil absorption of fried battered cashews and almonds produced in Example 1, Example 2, and Example 3 is reduced, indicating that the use of ball-milled wheat flour instead of natural wheat flour and the addition of maltodextrin is beneficial to reducing the oil absorption of fried battered cashews and almonds, and the change in oil absorption mainly occurs in the batter layer, while the oil content of cashew kernels and almond kernels does not change significantly. Compared with the comparative example, the oil absorption of the batter layer of fried battered cashews and almonds produced in Example 4, Example 5, and Example 6 is reduced. This shows that the ball milling time of wheat flour, the DE value and content of maltodextrin all affect the oil absorption of the batter layer of fried battered cashews and almonds. The batter layer of fried battered cashews and almonds in Example 2 has the lowest fat content, which is 22.27% and 22.61% respectively. This shows that wheat flour with an appropriate ball milling time, maltodextrin with an appropriate DE value and content can significantly reduce the oil absorption of the batter layer of fried battered cashews and almonds.

[0024] Figure 2 The crispness values ​​of fried cashew nuts and almonds in comparative examples 1 to 6 are as follows. Figure 2 It can be seen that the brittleness values ​​of the fried coated cashew nuts and almonds produced in Example 1, Example 2, and Example 3 are all improved, indicating that the use of ball-milled wheat flour instead of natural wheat flour and the addition of maltodextrin are beneficial to improving the brittleness value of fried coated cashew nuts and almonds. Compared with the comparative example, the brittleness values ​​of the fried coated cashew nuts and almonds produced in Example 4, Example 5, and Example 6 are all improved. This shows that the ball milling time of wheat flour, the DE value and content of maltodextrin all affect the brittleness value of fried coated cashew nuts and almonds. The fried coated cashew nuts and almonds of Example 2 have the highest brittleness values ​​of the coating layer, which are 9272.39 g·sec and 9258.54 g·sec, respectively. This shows that wheat flour with appropriate ball milling time, maltodextrin with appropriate DE value and content can significantly improve the crispness of fried coated cashew nuts and almonds. DETAILED DESCRIPTION

[0025] Non-limiting embodiments are described below:

[0026] Example 1:

[0027] 1. Mix 1 kg of ball-milled wheat flour (milled for 3 hours), 50 g of maltodextrin with a DE value of 6, 100 g of corn starch, and 6 g of baking soda in a stainless steel basin and set aside.

[0028] 2. Place the soaked cashews and almonds in the batter, evenly coating them with the batter. Then, sieve the loose powder on the surface of the cashews and almonds with a stainless steel sieve until the batter is evenly and tightly coated on the cashews and almonds. Repeat the above steps until the batter layer is 1-2 mm thick.

[0029] 3. Deep-fry the coated cashews and almonds in palm oil at 160°C for 180 seconds. Gently shake the frying basket every 60 seconds to separate the cashews and almonds and ensure each nut is thoroughly fried. Drain the oil and let cool to room temperature.

[0030] It was determined that after using ball-milled 3h wheat flour instead of natural wheat flour in the coating and adding 50g of maltodextrin with a DE value of 6, the oil content of the coating layer of fried coated cashews and almonds decreased by 7.12% and 7.38% respectively; the crispness of fried coated cashews and almonds increased by 28.59% and 24.32% respectively.

[0031] Example 2:

[0032] 1. Mix 1 kg of ball-milled wheat flour (milled for 5 hours), 100 g of maltodextrin with a DE value of 12, 100 g of corn starch, and 6 g of baking soda in a stainless steel basin and set aside.

[0033] 2. Place the soaked cashews and almonds in the batter, evenly coating them with the batter. Then, sieve the loose powder on the surface of the cashews and almonds with a stainless steel sieve until the batter is evenly and tightly coated on the cashews and almonds. Repeat the above steps until the batter layer is 1-2 mm thick.

[0034] 3. Deep-fry the coated cashews and almonds in palm oil at 160°C for 180 seconds. Gently shake the frying basket every 60 seconds to separate the cashews and almonds and ensure each nut is thoroughly fried. Drain the oil and let cool to room temperature.

[0035] It was determined that after using ball-milled 5h wheat flour instead of natural wheat flour in the coating and adding 100g of maltodextrin with a DE value of 12, the oil content of the coating layer of fried coated cashews and almonds decreased by 9.66% and 10.31% respectively; the crispness of fried coated cashews and almonds increased by 54.46% and 42.27% respectively.

[0036] Example 3:

[0037] 1. Mix 1 kg of wheat flour ball-milled for 7 hours, 150 g of maltodextrin with a DE value of 19, 100 g of corn starch, and 6 g of baking soda in a stainless steel basin and set aside.

[0038] 2. Place the soaked cashews and almonds in the batter, evenly coating them with the batter. Then, sieve the loose powder on the surface of the cashews and almonds with a stainless steel sieve until the batter is evenly and tightly coated on the cashews and almonds. Repeat the above steps until the batter layer is 1-2 mm thick.

[0039] 3. Deep-fry the coated cashews and almonds in palm oil at 160°C for 180 seconds. Gently shake the frying basket every 60 seconds to separate the cashews and almonds and ensure each nut is thoroughly fried. Drain the oil and let cool to room temperature.

[0040] It was determined that after using ball-milled 7h wheat flour instead of natural wheat flour in the coating and adding 150g of maltodextrin with a DE value of 19, the oil content of the coating layer of fried coated cashews and almonds decreased by 6.52% and 6.67% respectively; the crispness of fried coated cashews and almonds increased by 29.60% and 24.29% respectively.

[0041] Example 4:

[0042] 1. Mix 1kg natural wheat flour, 100g maltodextrin with a DE value of 12, 100g corn starch, and 6g baking soda in a stainless steel bowl and set aside.

[0043] 2. Place the soaked cashews and almonds in the batter, evenly coating them with the batter. Then, sieve the loose powder on the surface of the cashews and almonds with a stainless steel sieve until the batter is evenly and tightly coated on the cashews and almonds. Repeat the above steps until the batter layer is 1-2 mm thick.

[0044] 3. Deep-fry the coated cashews and almonds in palm oil at 160°C for 180 seconds. Gently shake the frying basket every 60 seconds to separate the cashews and almonds and ensure each nut is thoroughly fried. Drain the oil and let cool to room temperature.

[0045] It was determined that after using natural wheat flour and adding 100g of maltodextrin with a DE value of 12 in the coating, the oil content of the coating layer of fried coated cashews and almonds decreased by 6.27% and 5.25% respectively; the crispness of fried coated cashews and almonds increased by 43.22% and 35.11% respectively.

[0046] Example 5:

[0047] 1. Mix 1 kg of wheat flour ball-milled for 5 hours, 50 g of maltodextrin with a DE value of 12, 100 g of corn starch, and 6 g of baking soda in a stainless steel basin and set aside.

[0048] 2. Place the soaked cashews and almonds in the batter, evenly coating them with the batter. Then, sieve the loose powder on the surface of the cashews and almonds with a stainless steel sieve until the batter is evenly and tightly coated on the cashews and almonds. Repeat the above steps until the batter layer is 1-2 mm thick.

[0049] 3. Deep-fry the coated cashews and almonds in palm oil at 160°C for 180 seconds. Gently shake the frying basket every 60 seconds to separate the cashews and almonds and ensure each nut is thoroughly fried. Drain the oil and let cool to room temperature.

[0050] It was determined that after using wheat flour ball-milled for 5 hours instead of natural wheat flour in the coating and adding 50g of maltodextrin with a DE value of 12, the oil content of the coating layer of fried coated cashew nuts and almonds decreased by 4.39% and 3.97% respectively; the crispness of fried coated cashew nuts and almonds increased by 27.57% and 21.52% respectively.

[0051] Example 6:

[0052] 1. Mix 1 kg of wheat flour ball-milled for 5 hours, 100 g of maltodextrin with a DE value of 19, 100 g of corn starch, and 6 g of baking soda in a stainless steel basin and set aside.

[0053] 2. Place the soaked cashews and almonds in the batter, evenly coating them with the batter. Then, sieve the loose powder on the surface of the cashews and almonds with a stainless steel sieve until the batter is evenly and tightly coated on the cashews and almonds. Repeat the above steps until the batter layer is 1-2 mm thick.

[0054] 3. Deep-fry the coated cashews and almonds in palm oil at 160°C for 180 seconds. Gently shake the frying basket every 60 seconds to separate the cashews and almonds and ensure each nut is thoroughly fried. Drain the oil and let cool to room temperature.

[0055] It was determined that after using wheat flour ball-milled for 5 hours instead of natural wheat flour in the coating and adding 100g of maltodextrin with a DE value of 19, the oil content of the coating layer of fried coated cashews and almonds decreased by 3.59% and 3.69% respectively; the crispness of fried coated cashews and almonds increased by 34.02% and 26.88% respectively.

[0056] Comparative Example:

[0057] 1. Mix 1kg natural wheat flour, 100g corn starch and 6g baking soda in a stainless steel bowl and set aside;

[0058] 2. Place the soaked cashews and almonds in the batter, evenly coating them with the batter. Then, sieve the loose powder on the surface of the cashews and almonds with a stainless steel sieve until the batter is evenly and tightly coated on the cashews and almonds. Repeat the above steps until the batter layer is 1-2 mm thick.

[0059] 3. Deep-fry the coated cashews and almonds in palm oil at 160°C for 180 seconds. Gently shake the frying basket every 60 seconds to separate the cashews and almonds and ensure each nut is thoroughly fried. Drain the oil and let cool to room temperature.

[0060] It has been determined that when natural wheat flour is used in the coating without adding maltodextrin, the oil content of the coating layer of fried coated cashews and almonds is 31.93% and 32.92% respectively; the brittleness of fried coated cashews and almonds is 6003.22g·sec and 6507.50g·sec respectively.

Claims

1. A method for producing fried battered cashew nuts and almonds with low oil content and crispy texture, characterized by: Ball-milled modified wheat flour, corn starch, maltodextrin, and baking soda are mixed uniformly to form a coating powder; the coating powder is evenly coated on cashew nuts and almonds to form a coating layer 1-2 mm thick, and finally fried to obtain fried coated cashew nuts and almonds; the process comprises the following steps: Step 1: Mix 1 kg of ball-milled wheat flour (milled for 5 hours), 100 g of maltodextrin with a DE value of 12, 100 g of corn starch, and 6 g of baking soda to prepare the coating powder. Step 2: Soak the cashews and badam in water for 2 seconds, then remove and drain off excess water; Step 3: Place the soaked cashews and almonds in the batter, evenly coating the cashews and almonds with the batter. Then, sieve the loose flour from the cashews and almonds using a stainless steel sieve until the batter is evenly and tightly coated on the cashews and almonds. Repeat the above steps until the batter layer is 1-2 mm thick. Step 4: Deep-fry the coated cashews and almonds in palm oil at 160°C for 180 seconds. Gently shake the frying basket every 60 seconds to separate the cashews and almonds, ensuring that each nut is fully fried. Drain the oil after frying and cool to room temperature.

2. The production method according to claim 1, characterized in that: In step 3, the total mass of cashew nuts and almonds is 60% of the mass of the coating.

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