用于空气煎炸食品的油脂组合物及其制备方法

By using a specific ratio of palm oil and vegetable oil composition and an oil-water composition of edible gum and amino acids in air-fried foods, the problems of hard texture and poor color in air-fried foods have been solved, resulting in better chewiness and color.

CN117397734BActive Publication Date: 2026-07-17WILMAR SHANGHAI BIOTECH RES & DEV CENT
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Patent Information

Authority / Receiving Office
CN · China
Patent Type
Patents(China)
Current Assignee / Owner
WILMAR SHANGHAI BIOTECH RES & DEV CENT
Filing Date
2022-07-08
Publication Date
2026-07-17

AI Technical Summary

Technical Problem

Air frying technology results in food that is hard in texture, has poor taste and color, especially due to slow water evaporation and severe dehydration caused by the lack of oil.

Method used

An oil-water composition containing a specific ratio of palm oil and vegetable oil, combined with edible gum and amino acids, is applied to the surface of food and then air-fried to improve the texture and color of the food.

Benefits of technology

It reduces food hardness, improves chewiness, and enhances food color, thereby improving the overall quality of air-fried foods.

✦ Generated by Eureka AI based on patent content.

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Abstract

本发明提供用于空气煎炸食品的油脂组合物及其制备方法。所述油脂组合物含有熔点≥33℃的棕榈油，且该油脂组合物具有以下特征：以油脂组合物总重计，甘油三酯POP含量为10‑20wt％，甘油三酯PLO含量为10‑15wt％。本发明还提供含有该油脂组合物作为油相的油水组合物。使用本发明的油脂组合物和油水组合物对食品进行空气煎炸，能使煎炸之后的食品质构、口感和颜色更佳。
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