Composition for reducing frying oil absorption rate and preparation method thereof

Abstract

The present invention belongs to the technical field of food processing, and specifically relates to a composition for reducing the oil absorption rate of fried food and a preparation method thereof. The composition includes a powder coating component and water; wherein, by weight, the powder coating component includes: 100 parts of flour, 100-200 parts of modified starch compound, 20-40 parts of inulin, 1-10 parts of soy protein isolate, 0.01-0.1 parts of calcium disodium ethylenediaminetetraacetate, 0.3-1 parts of guar gum, 0.1-1 parts of glucono-δ-lactone, 3-10 parts of chemical leavening agent, and 0.1-40 parts of seasoning. The synergistic effect of each component in the present invention enables the composition to reduce the oil absorption rate during frying when used, so that the fried food has a lower oil content, and also has excellent appearance and taste.

Description

Technical Field

[0001] The invention belongs to the technical field of food processing, and particularly relates to a composition for reducing frying oil absorption rate and a preparation method thereof. Background Art

[0002] Fried food coating is a common cooking technique that involves coating ingredients with one or more layers of powder or batter before frying them in hot oil. This coating is usually made of flour, starch, egg liquid or breadcrumbs, etc., in order to increase the taste and appearance of the food, making it crispier and more beautiful. However, the oils and fats in fried foods will produce trans fats and oxidized substances at high temperatures. Long-term consumption may increase the risk of chronic diseases such as cardiovascular disease, obesity, and diabetes. Fried foods are usually high in calories, and excessive intake can easily lead to excess energy, causing weight gain and other problems.

[0003] Therefore, reducing the oil content of fried foods has become a hot topic in the food industry. Generally, the oil absorption rate during frying is reduced by controlling the raw materials in the outer coating of fried foods. At present, the oil content of general fried foods is about 24%, but as people pay more attention to health issues, they pursue fried foods with lower oil content. Summary of the invention

[0004] The first aspect of the present invention provides a composition for reducing the oil absorption rate of fried food, the composition comprising a coating component and water; wherein, in parts by weight, the coating component comprises: 100 parts of flour, 100-200 parts of a modified starch complex, 20-40 parts of inulin, 1-10 parts of isolated soy protein, 0.01-0.1 parts of calcium disodium ethylenediaminetetraacetate, 0.3-1 parts of guar gum, 0.1-1 parts of glucono-δ-lactone, 3-10 parts of a chemical leavening agent, and 0.1-40 parts of a seasoning.

[0005] The various components in the composition of the present invention can better reduce the oil absorption rate during frying when used, which may be because the gel network structure formed by the synergistic effect of the components such as inulin, modified starch complex, calcium disodium ethylenediaminetetraacetate and guar gum is more stable, has better water-holding and oil-blocking capabilities, and can effectively reduce water loss and oil absorption during frying.

[0006] As a preferred technical solution of the present invention, the coating components include, by weight: 100 parts of flour, 140-160 parts of modified starch complex, 25-30 parts of inulin, 6-8 parts of soy protein isolate, 0.05-0.08 parts of calcium disodium edetate, 0.7-0.8 parts of guar gum, 0.5-0.6 parts of glucono-δ-lactone, 6-8 parts of chemical leavening agent, and 0.5-25 parts of seasoning.

[0007] As a preferred technical solution of the present invention, the flour is selected from at least one of high-gluten flour, medium-gluten flour and low-gluten flour.

[0008] As a more preferred technical solution of the present invention, the flour is selected from all-purpose flour.

[0009] Inulin is a natural polysaccharide mainly found in Asteraceae plants. In the present invention, the use of inulin and other components in the composition can synergistically reduce the oil absorption rate of frying, and further increase the uniformity of the color and appearance of fried products. As a preferred technical solution of the present invention, the inulin is selected from at least one of long-chain inulin, short-chain inulin and natural inulin.

[0010] As a more preferred technical solution of the present invention, the inulin is selected from short-chain inulin.

[0011] In the present invention, it is found through research that when short-chain inulin is used for fried food, the sensory and content of the fried food are better than those of other types of inulin. In particular, the appearance of the fried food is more uniform and regular. It is speculated that there are two reasons: on the one hand, short-chain inulin has better water solubility, and it interacts with other components in the composition to better increase the viscosity of the slurry and improve the water retention; on the other hand, its structure does not affect CO compared with long-chain inulin. 2 The expansion of the gluten network has a great effect, which can make fried foods have a better texture.

[0012] The modified starch composite used in the present invention works synergistically with other components in the composition so that the composition can better reduce the oil absorption rate during frying when used. As a preferred technical solution of the present invention, the preparation method of the modified starch composite comprises:

[0013] S1: at room temperature (23±3°C), starch, konjac flour and water were mixed in a ratio of 1: (0.2-0.3): (6-9) by mass, and then subjected to ultrasonic treatment;

[0014] S2 is subjected to ultrasonic treatment and then dried to a moisture content of 4-7 wt %, and then pulverized and sieved through a 300-400 mesh sieve to obtain a modified starch composite.

[0015] As a preferred technical solution of the present invention, the starch is selected from at least one of cassava starch, corn starch, potato starch and wheat starch.

[0016] As a more preferred technical solution of the present invention, the starch is selected from wheat starch.

[0017] The final composition of wheat starch selected in the present invention can make fried food have better comprehensive effects such as sensory and oil content when used.

[0018] As a preferred technical solution of the present invention, the conditions of the ultrasonic treatment include: ultrasonic power of 600-800W, and ultrasonic time of 30-50min.

[0019] As a preferred technical method of the present invention, there is no special restriction on the drying conditions in step S2, and the drying is performed until the moisture content is 4-7wt%. The drying is generally performed in a vacuum drying oven at a temperature of 50-70°C.

[0020] In the present invention, the modified starch composite prepared by the above-mentioned preparation method can not only better interact with other components in the composition to reduce the oil absorption rate during frying, but also the starch and konjac flour can form a composite under the action of ultrasound, and the composite can effectively increase its particle size under the action of ultrasound, and its structure may have a certain change, so that the oil absorption is reduced; the study found that when the modified starch composite prepared in the absence of konjac flour can also interact with other components to reduce the oil absorption rate during frying, but the hardness of the fried product is relatively large, which may be because the addition of inulin increases the hardness of the fried product. The modified starch composite composition obtained by adding konjac flour in the starch modification process has better ductility, thereby enhancing the gas retention capacity, and the film-forming property and the unique gel property form a film that effectively prevents the diffusion of moisture and increases the crispness of the outer coating.

[0021] As a preferred technical solution of the present invention, the chemical leavening agent is selected from a combination of sodium bicarbonate and ammonium bicarbonate.

[0022] As a preferred technical solution of the present invention, the mass ratio of sodium bicarbonate to ammonium bicarbonate is 1:(0.6-0.8).

[0023] In the present invention, the required seasoning can be selected as needed. As a preferred technical solution of the present invention, the seasoning is selected from at least one of chicken essence, edible salt, spices and white sugar.

[0024] In the present invention, there is no particular restriction on the weight ratio of the coating component to water. Those skilled in the art can prepare the coating slurry so that the coating slurry has a suitable mobile phase.

[0025] The second aspect of the present invention provides a method for preparing the composition for reducing frying oil absorption rate according to the first aspect of the present invention, the preparation method comprising:

[0026] (1) weighing the composition for reducing fried oil absorption rate according to the first aspect of the present invention according to parts by weight, and mixing the coating components to obtain coating;

[0027] (2) Divide the coating powder into two parts, mix one part of the coating powder with water in a weight ratio of 1: (1.15-1.25) into a paste to obtain a coating slurry; and use the other part as a powder.

[0028] In the present invention, there is no particular restriction on the mixing in step (1), as long as the mixture is uniformly mixed. The composition of the present invention can be used for frying meat products such as chicken, fish, shrimp, chicken legs, chicken wings, etc. Specifically, when in use, the batter is prepared and allowed to stand for 10-15 minutes, and then the meat pieces are placed in the batter to ensure that the meat pieces are in full contact with the batter. After being immersed for 10-20 seconds, they are slowly taken out, and after waiting for 10-15 seconds, they are coated with powder, and then they can be placed in a pan for frying. The frying temperature is 150-160°C. During the frying process, the meat pieces are constantly turned over to heat the meat pieces evenly to prevent them from sticking to the pan. The frying time is 60-70 seconds, and the meat pieces are taken out, drained, cooled, and packaged to complete frying. The fried food is obtained by taking out, draining, cooling, and drying.

[0029] Compared with the prior art, the present invention has at least the following beneficial effects:

[0030] The components of the present invention work synergistically with each other so that the composition can reduce the oil absorption rate during frying when used, so that the fried food has a lower oil content and also has excellent appearance and taste. DETAILED DESCRIPTION

[0031] The technical solutions in the embodiments of the present invention are described clearly and completely below. Obviously, the described embodiments are only part of the embodiments of the present invention, not all of them. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without creative work are within the scope of protection of the present invention.

[0032] In the following examples and comparative examples, the sources of raw materials are as follows:

[0033] All-purpose flour, Wuhan Taiyangxing Food Co., Ltd., wet gluten content 28%;

[0034] Wheat starch, Suzhou Hongyue Food Co., Ltd.;

[0035] Konjac flour, Jiangxi Baiying Biotechnology Co., Ltd.;

[0036] Short-chain inulin, model number is Orafti Snergyl;

[0037] Long-chain inulin, model number is Orafti GR;

[0038] Soy protein isolate, Hubei Xinbaiwei Biotechnology Co., Ltd., model SD-100;

[0039] Calcium disodium ethylenediaminetetraacetate, Qingdao Fengfei Biotechnology Co., Ltd.;

[0040] Guar gum, Jinan Dongxuan Bioengineering Co., Ltd.;

[0041] Glucono-δ-lactone, Shenzhen Yinuo Food Ingredients Co., Ltd.;

[0042] Sodium bicarbonate, Chuzhou Xinfa Food Co., Ltd.;

[0043] Ammonium bicarbonate, Guangzhou Chengshun Chemical Co., Ltd.

[0044] Unless otherwise specified, other raw materials can be obtained from commercial sources.

[0045] Example 1

[0046] Preparation of modified starch composites:

[0047] S1: at room temperature, wheat starch, konjac flour and water were mixed in a ratio of 1:0.25:7.5 by mass, and then ultrasonically treated for 40 min at 700 W;

[0048] S2 was ultrasonically treated and dried in a vacuum drying oven at 55°C until the water content reached 6 wt%, and then crushed and passed through a 400-mesh sieve to obtain a modified starch composite;

[0049] Preparation of the coating ingredients:

[0050] Prepare by weight: 100 parts of medium-gluten flour, 150 parts of modified starch complex, 26 parts of short-chain inulin, 7 parts of soy protein isolate, 0.06 parts of calcium disodium EDTA, 0.73 parts of guar gum, 0.55 parts of glucono-δ-lactone, 4 parts of sodium bicarbonate, 3 parts of ammonium bicarbonate, 4.5 parts of edible salt, 3.5 parts of white sugar, and 2.5 parts of chicken essence;

[0051] Preparation of a composition for reducing frying oil absorption:

[0052] (1) mixing the powder coating components uniformly to obtain powder coating;

[0053] (2) Divide the coating powder into two parts, mix one part of the coating powder with water in a weight ratio of 1:1.2 into a paste to obtain a coating slurry; and use the other part as a powder.

[0054] Example 2

[0055] Preparation of modified starch composites:

[0056] S1: at room temperature, wheat starch, konjac flour and water were mixed uniformly in a ratio of 1:0.3:9 by mass, and then ultrasonically treated at 600 W for 30 min;

[0057] S2 was ultrasonically treated and dried in a vacuum drying oven at 60°C until the water content reached 4 wt%, and then crushed and passed through a 400-mesh sieve to obtain a modified starch composite;

[0058] Preparation of the coating ingredients:

[0059] Prepare by weight: 100 parts of medium-gluten flour, 140 parts of modified starch complex, 30 parts of short-chain inulin, 8 parts of soy protein isolate, 0.08 parts of calcium disodium EDTA, 0.8 parts of guar gum, 0.6 parts of glucono-δ-lactone, 4 parts of sodium bicarbonate, 3 parts of ammonium bicarbonate, 4.3 parts of edible salt, 3.6 parts of white sugar, and 2 parts of chicken essence;

[0060] Preparation of a composition for reducing frying oil absorption:

[0061] (1) mixing the powder coating components uniformly to obtain powder coating;

[0062] (2) Divide the coating powder into two parts, mix one part of the coating powder with water in a weight ratio of 1:1.2 into a paste to obtain a coating slurry; and use the other part as a powder.

[0063] Example 3

[0064] Preparation of modified starch composites:

[0065] S1: at room temperature, wheat starch, konjac flour and water were mixed uniformly in a ratio of 1:0.2:6 by mass, and then ultrasonically treated at 800 W for 30 min;

[0066] S2 was ultrasonically treated and dried in a vacuum drying oven at 60°C until the water content reached 6 wt%, and then crushed and passed through a 400-mesh sieve to obtain a modified starch composite;

[0067] Preparation of the coating ingredients:

[0068] Prepare by weight: 100 parts of medium-gluten flour, 160 parts of modified starch complex, 25 parts of short-chain inulin, 6 parts of soy protein isolate, 0.06 parts of calcium disodium EDTA, 0.7 parts of guar gum, 0.5 parts of glucono-δ-lactone, 4.2 parts of sodium bicarbonate, 3.1 parts of ammonium bicarbonate, 4 parts of edible salt, 3 parts of white sugar, and 2.3 parts of chicken essence;

[0069] Preparation of a composition for reducing frying oil absorption:

[0070] (1) mixing the powder coating components uniformly to obtain powder coating;

[0071] (2) Divide the coating powder into two parts, mix one part of the coating powder with water in a weight ratio of 1:1.15 into a paste to obtain a coating slurry; and use the other part as a powder.

[0072] Example 4

[0073] Preparation of modified starch composites:

[0074] S1: at room temperature, wheat starch, konjac flour and water were mixed in a ratio of 1:0.25:7.5 by mass, and then ultrasonically treated for 40 min at 700 W;

[0075] S2 was ultrasonically treated and dried in a vacuum drying oven at 55°C until the water content reached 6 wt%, and then crushed and passed through a 400-mesh sieve to obtain a modified starch composite;

[0076] Preparation of the coating ingredients:

[0077] Prepare by weight: 100 parts of medium-gluten flour, 150 parts of modified starch complex, 26 parts of long-chain inulin, 7 parts of soy protein isolate, 0.06 parts of calcium disodium EDTA, 0.73 parts of guar gum, 0.55 parts of glucono-δ-lactone, 4 parts of sodium bicarbonate, 3 parts of ammonium bicarbonate, 4.5 parts of edible salt, 3.5 parts of white sugar, and 2.5 parts of chicken essence;

[0078] Preparation of a composition for reducing frying oil absorption:

[0079] (1) mixing the powder coating components uniformly to obtain powder coating;

[0080] (2) Divide the coating powder into two parts, mix one part of the coating powder with water in a weight ratio of 1:1.2 into a paste to obtain a coating slurry; and use the other part as a powder.

[0081] Example 5

[0082] Preparation of modified starch composites:

[0083] S1: Mix wheat starch and water at a ratio of 1:7 by mass at room temperature, and then perform ultrasonic treatment at 700W for 40min;

[0084] S2 was ultrasonically treated and dried in a vacuum drying oven at 55°C until the water content reached 6 wt%, and then crushed and passed through a 400-mesh sieve to obtain a modified starch composite;

[0085] Preparation of the coating ingredients:

[0086] Prepare by weight: 100 parts of medium-gluten flour, 150 parts of modified starch complex, 26 parts of short-chain inulin, 7 parts of soy protein isolate, 0.06 parts of calcium disodium EDTA, 0.73 parts of guar gum, 0.55 parts of glucono-δ-lactone, 4 parts of sodium bicarbonate, 3 parts of ammonium bicarbonate, 4.5 parts of edible salt, 3.5 parts of white sugar, and 2.5 parts of chicken essence;

[0087] Preparation of a composition for reducing frying oil absorption:

[0088] (1) mixing the powder coating components uniformly to obtain powder coating;

[0089] (2) Divide the coating powder into two parts, mix one part of the coating powder with water in a weight ratio of 1:1.2 into a paste to obtain a coating slurry; and use the other part as a powder.

[0090] Comparative Example 1

[0091] Preparation of modified starch composites:

[0092] S1: at room temperature, wheat starch, konjac flour and water were mixed in a ratio of 1:0.25:7.5 by mass, and then ultrasonically treated for 40 min at 700 W;

[0093] S2 was ultrasonically treated and dried in a vacuum drying oven at 55°C until the water content reached 6 wt%, and then crushed and passed through a 400-mesh sieve to obtain a modified starch composite;

[0094] Preparation of the coating ingredients:

[0095] Prepare by weight: 100 parts of medium-gluten flour, 150 parts of modified starch complex, 7 parts of soy protein isolate, 0.06 parts of calcium disodium EDTA, 0.73 parts of guar gum, 0.55 parts of glucono-δ-lactone, 4 parts of sodium bicarbonate, 3 parts of ammonium bicarbonate, 4.5 parts of edible salt, 3.5 parts of white sugar, and 2.5 parts of chicken essence;

[0096] Preparation of a composition for reducing frying oil absorption:

[0097] (1) mixing the powder coating components uniformly to obtain powder coating;

[0098] (2) Divide the coating powder into two parts, mix one part of the coating powder with water in a weight ratio of 1:1.2 into a paste to obtain a coating slurry; and use the other part as a powder.

[0099] Comparative Example 2

[0100] Preparation of the coating ingredients:

[0101] Prepare by weight: 100 parts of medium-gluten flour, 120 parts of wheat starch, 30 parts of konjac flour, 26 parts of short-chain inulin, 7 parts of soy protein isolate, 0.06 parts of calcium disodium EDTA, 0.73 parts of guar gum, 0.55 parts of glucono-δ-lactone,

[0102] 4 parts of sodium bicarbonate, 3 parts of ammonium bicarbonate, 4.5 parts of edible salt, 3.5 parts of white sugar, 2.5 parts of chicken essence;

[0103] Preparation of a composition for reducing frying oil absorption:

[0104] (1) mixing the powder coating components uniformly to obtain powder coating;

[0105] (2) Divide the coating powder into two parts, mix one part of the coating powder with water in a weight ratio of 1:1.2 into a paste to obtain a coating slurry; and use the other part as a powder.

[0106] Comparative Example 3

[0107] Preparation of modified starch composites:

[0108] S1: at room temperature, wheat starch, konjac flour and water were mixed in a ratio of 1:0.25:7.5 by mass, and then ultrasonically treated for 40 min at 700 W;

[0109] S2 was ultrasonically treated and dried in a vacuum drying oven at 55°C until the water content reached 6 wt%, and then crushed and passed through a 400-mesh sieve to obtain a modified starch composite;

[0110] Preparation of the coating ingredients:

[0111] Prepare by weight: 100 parts of medium-gluten flour, 150 parts of modified starch complex, 26 parts of short-chain inulin, 7 parts of soy protein isolate, 0.73 parts of guar gum, 0.55 parts of glucono-δ-lactone, 4 parts of sodium bicarbonate, 3 parts of ammonium bicarbonate, 4.5 parts of edible salt, 3.5 parts of white sugar, and 2.5 parts of chicken essence;

[0112] Preparation of a composition for reducing frying oil absorption:

[0113] (1) mixing the powder coating components uniformly to obtain powder coating;

[0114] (2) Divide the coating powder into two parts, mix one part of the coating powder with water in a weight ratio of 1:1.2 into a paste to obtain a coating slurry; and use the other part as a powder.

[0115] Test Case

[0116] Thaw the silver carp mince, cut it into small pieces, chop it in a chopper for 5 minutes (chopping speed is 1200r / min), add edible salt and chop it for 7 minutes (chopping speed is 1800r / min), stuff it into the casing and tie the two ends tightly, put it in the refrigerator and freeze it. When using it, cut it into 2cm small pieces.

[0117] After the batter is prepared, let it stand for 10 minutes, then put the fish pieces into the batter to ensure that the fish pieces are completely in contact with the batter. After immersion for 15 seconds, slowly take them out, wait for 10 seconds, then coat them with powder and put them into the pan for frying. The frying temperature is 160°C. During the frying process, turn the fish pieces over continuously to ensure even heating and prevent them from sticking to the pan. The frying time is 70 seconds. Take out, drain, cool and package. Frying is complete. Take out, drain and cool to get the fried food.

[0118] 1. After the prepared fried food was placed for 24 hours, sensory evaluation was performed: the scorers (5 men and 5 women) rinsed their mouths with warm water before scoring, and then scored each indicator of the product according to the scoring method and scoring criteria. After the first scoring, they rinsed their mouths with warm water for the next scoring, and finally took the average score. The scoring criteria are shown in Table 1.

[0119] 2. Test the oil content according to GB / T 14488.1-2008. The test results are shown in Table 2.

[0120] Table 1

[0121]

[0122] Table 2

[0123]

[0124]

[0125] It can be seen from the above performance test results that the composition for reducing frying oil absorption rate in the present invention can not only reduce the oil absorption rate of fried food during frying to make it have a lower oil content, but also make the fried products have a special appearance and taste.

[0126] The above is a preferred embodiment of the present invention. It should be pointed out that for ordinary technicians in this technical field, several improvements and modifications can be made without departing from the principles of the present invention. These improvements and modifications should also be regarded as the scope of protection of the present invention.

Claims

1. A composition for reducing frying oil absorption rate, characterized in that The composition comprises a coating component and water; wherein, by weight, the coating component comprises: 100 parts of flour, 100-200 parts of modified starch compound, 20-40 parts of inulin, 1-10 parts of isolated soy protein, 0.01-0.1 parts of calcium disodium edetate, 0.3-1 parts of guar gum, 0.1-1 parts of glucono-delta-lactone, 3-10 parts of chemical leavening agent and 0.1-40 parts of seasoning.

2. The composition according to claim 1, characterized in that The flour is selected from at least one of high-gluten flour, medium-gluten flour and low-gluten flour.

3. The composition according to claim 1, characterized in that The inulin is selected from at least one of long-chain inulin, short-chain inulin and natural inulin.

4. The composition according to claim 1, characterized in that The preparation method of the modified starch composite comprises: S1. At room temperature, starch, konjac flour and water are mixed in a ratio of 1:(0.2-0.3):(6-9) by mass, and then subjected to ultrasonic treatment; S2 is subjected to ultrasonic treatment and then dried to a moisture content of 4-7 wt %, and then pulverized and sieved through a 300-400 mesh sieve to obtain a modified starch composite.

5. The composition according to claim 4, characterized in that The starch is selected from at least one of tapioca starch, corn starch, potato starch and wheat starch.

6. The composition according to claim 4, characterized in that The conditions of the ultrasonic treatment include: ultrasonic power of 600-800W, and ultrasonic time of 30-50min.

7. The composition according to claim 1, characterized in that The chemical leavening agent is selected from a combination of sodium bicarbonate and ammonium bicarbonate.

8. The composition according to claim 7, characterized in that The mass ratio of the sodium bicarbonate to the ammonium bicarbonate is 1:(0.6-0.8).

9. The composition according to claim 1, characterized in that The seasoning is selected from at least one of chicken essence, edible salt, spices and white sugar.

10. A method for preparing the composition for reducing frying oil absorption rate according to any one of claims 1 to 9, characterized in that: (1) weighing the composition for reducing frying oil absorption rate according to any one of claims 1 to 9 according to parts by weight, and mixing the coating components to obtain coating; (2) Divide the coating powder into two parts, mix one part of the coating powder with water in a weight ratio of 1: (1.15-1.25) into a paste to obtain a coating slurry; and use the other part as a powder.

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