CN116941987A - A device and method for reducing the amount of oil absorbed by fried French fries - Google Patents

Abstract

The invention discloses a device and method for reducing the oil absorption of fried French fries. The device includes: a frying chamber and an oil draining chamber, which are arranged at the upper end of the frying chamber. The top of the draining chamber is provided with a rotation drive mechanism, and a vacuum The device is connected to the oil draining chamber or the frying chamber through a control valve. The frying basket is detachably connected to the rotating drive mechanism. The frying basket is reciprocally raised and lowered and is arranged between the oil draining chamber and the frying chamber. The device for reducing the oil absorption of fried French fries can complete the two processes of frying and draining the French fries. During draining, the frying oil adhering to the surface of the French fries is cleaned and the oil content of the French fries is reduced. This method adds a certain amount of γ-oryzanol to the oil, regulates the physical and chemical properties of the heat transfer medium oil during the frying process, reduces the viscosity increase of the frying oil, inhibits the evaporation and escape of water in the fried food, and combines hot centrifugation Rotate to reduce the amount of oil absorbed by fried food during the frying process and cooling phase.

Description

A device and method for reducing the amount of oil absorbed by fried French fries

Technical field

The invention belongs to the technical field of deep processing of fats and oils, and more specifically, relates to a device and method for reducing the amount of oil absorbed by fried French fries.

Background technique

Fried food uses oil as a heat exchange medium to denature the protein in the fried food, gelatinize the starch, and evaporate the water, resulting in the food having a special texture and unique flavor of crispy or crispy appearance. Therefore, it is popular among consumers. The reader’s love. However, eating a large amount of fried foods with high oil content can induce a series of chronic diseases such as high blood pressure, obesity, and diabetes, and endanger human health.

Since eating fried foods is unavoidable, developing healthier fried foods that absorb less oil during the frying process is currently the biggest challenge. At present, the main methods to reduce the oil absorption of fried food are: coating the food surface with bread crumbs, batter and other substances before frying; improvements in frying technology such as: vacuum frying, pre-frying, microwave heating, etc. The above methods are closely related to the heat transfer medium frying oil. Frying oil is an indispensable raw material in the frying process. It can not only serve as a heat transfer medium, but also improve the texture, flavor and color of food and enhance the nutritional content of food. However, during the frying process, the frying oil is absorbed into the fried food, which increases the oil content of the fried food, which is not conducive to healthy eating. At the same time, the physical and chemical properties of frying oil are one of the important factors that determine the oil absorption and quality of fried food. It affects the heat exchange and oil-water exchange between the frying oil and fried food.

Therefore, it is urgent to propose a device for reducing the oil absorption of fried French fries, or to find a method for adjusting the physical and chemical properties of frying oil, reducing the oil absorption of fried food, and improving the quality of fried food.

Contents of the invention

The purpose of the present invention is to address the deficiencies in the prior art and solve the existing problem that the frying oil is absorbed into the fried food during the frying process, causing the oil content of the fried food to increase, which is not conducive to healthy eating.

In order to achieve the above object, the present invention provides a device for reducing the oil absorption of fried French fries, which includes:

frying chamber;

An oil draining chamber is provided at the upper end of the frying chamber, and a rotary drive mechanism is provided at the top of the oil draining chamber;

A vacuum device is connected to the oil draining chamber or the frying chamber through a control valve;

A frying basket is detachably connected to the rotary driving mechanism, and the frying basket is reciprocally raised and lowered between the oil draining chamber and the frying chamber.

Optionally, a slitting mechanism is provided at the upper end of the oil drain chamber, and the slitting mechanism includes:

An extrusion chamber is provided with a feed port at its upper end, and a screen is provided on one side of the extrusion chamber close to the frying basket;

A push plate is movably arranged in the extrusion cavity and can squeeze potatoes through the screen and cut them into French fries and drop them into the frying basket.

Optionally, the rotary drive mechanism includes a motor, the drive end of the motor is detachably connected to a drive shaft through a locking module, and a plurality of height gear cards are stacked in the oil drain chamber. The lower end passes through a plurality of the height gear cards and is connected to the frying basket. The height gear cards include:

Two clamps, one end of the two clamps is flexibly connected, the two clamps can clamp the drive shaft when closed, and the other ends of the two clamps are respectively provided with wedges;

The clamping block is provided with two through holes at intervals, and one end of the wedge block is exposed through the through holes.

Optionally, the side walls of the oil drain chamber and the frying basket are respectively provided with a first side door and a second side door.

Optionally, the frying chamber is provided with frying oil mixed with γ-oryzanol, and the inner wall of the frying chamber is provided with a heating module and a temperature control module.

Optionally, the frying chamber is also provided with a circulation filtering mechanism, which includes a circulation pump and a filter.

Optionally, the input end of the filter is connected to the output end of the circulation pump through a first valve, the output end of the filter is connected to the frying chamber through a second valve, and both ends of the circulation pump The two ends are connected to the frying chamber through the third valve and the fourth valve respectively.

Optionally, a partition valve is provided between the frying chamber and the oil draining chamber, and the frying chamber is also provided with an oil inlet valve and an oil outlet valve.

The invention also provides a method for reducing the oil absorption of fried French fries, which includes:

Fry French fries under negative pressure using frying oil mixed with gamma-oryzanol;

After frying, shake the fries dry to remove the oil adhering to the surface of the fries;

Cool the dried fries to room temperature.

Optionally, the negative pressure frying of French fries using frying oil mixed with γ-oryzanol includes:

Add γ-oryzanol to the edible oil at 40-60°C to form a completely dissolved sample oil. The mass ratio of γ-oryzanol to the oil sample is 1:50-1:100;

Use sample oil to make frying oil with a gamma-oryzanol content of 0.35-0.6%;

Heat the frying oil to 160-190℃;

Add French fries to the heated frying oil, the mass ratio of French fries to frying oil is 1:10;

Fry at negative pressure 500-100kpa for 2-6 minutes.

The beneficial effects of the device for reducing the oil absorption of fried French fries are:

The device for reducing the oil absorption of fried French fries can complete the two processes of frying and draining the French fries. During draining, the frying oil adhering to the surface of the French fries is cleaned and the oil content of the French fries is reduced.

The beneficial effects of the method for reducing the oil absorption of fried French fries are:

This method adds a certain amount of γ-oryzanol to the oil to regulate the physical and chemical properties of the heat transfer medium oil during the frying process, reduce the viscosity increase of the frying oil, inhibit the evaporation and escape of water in the fried food, and combine it with hot centrifugation Rotate to reduce the amount of oil absorbed by fried food during the frying process and cooling phase.

Other features and advantages of the present invention will be described in detail in the following detailed description.

Description of the drawings

The above and other objects, features and advantages of the present invention will become more apparent by describing the exemplary embodiments of the present invention in more detail with reference to the accompanying drawings, in which the same reference numerals generally refer to the exemplary embodiments of the present invention. Same parts.

Figure 1 shows a schematic structural diagram of a device for reducing oil absorption of fried French fries according to an embodiment of the present invention.

Figure 2 shows a schematic structural diagram of a height gear card of a device for reducing oil absorption of fried French fries according to an embodiment of the present invention.

Figure 3 shows a histogram of dynamic viscosity values of oil samples at 6h, 12h, 18h, and 24h according to embodiments of the present invention and comparative examples.

Explanation of reference symbols:

1. Frying chamber; 2. Draining chamber; 3. Vacuum device; 4. Frying basket; 5. Slitting mechanism; 6. Motor; 7. Height gear mechanism; 8. First side door opening; 9. No. Opening doors on both sides; 10. Heating module; 11. Circulation pump; 12. Filter; 13. First valve; 14. Second valve; 15. Third valve; 16. Fourth valve; 17. Partition valve; 18. Oil inlet valve; 19. Oil outlet valve;

5.1. Push plate; 5.2. Gear; 5.3. Rack;

7.1. Clamp; 7.2. Wedge; 7.3. Clamp.

Detailed ways

Preferred embodiments of the invention will be described in more detail below. Although preferred embodiments of the present invention are described below, it should be understood that the present invention may be implemented in various forms and should not be limited to the embodiments set forth herein. Rather, these embodiments are provided so that this disclosure will be thorough and complete, and will fully convey the scope of the invention to those skilled in the art.

As shown in Figure 1-2, a device for reducing the oil absorption of fried French fries includes:

Frying chamber 1;

The oil draining chamber 2 is provided at the upper end of the frying chamber 1, and the top of the oil draining chamber 2 is provided with a rotating drive mechanism;

The vacuum device 3 is connected to the drain chamber 2 or the frying chamber 1 through a control valve;

The frying basket 4 is detachably connected to the rotary drive mechanism, and the frying basket is arranged between the oil draining chamber 2 and the frying chamber 1 by reciprocating lifting and lowering.

Specifically, the frying cavity 1 is used to accommodate fried French fries in frying oil added with γ-oryzanol, and the frying basket 4 can not only store the fries in batches and uniformly immerse them in the oil for frying, but also can fry them in the oil draining cavity 2 Spin or drain the oil on the surface of the fries to prevent the fries from absorbing oil and increasing the oil content when they cool.

Furthermore, the oil drain chamber 2 is in the shape of an inverted cone to facilitate the return of the thrown-out oil to the frying chamber 1.

In this embodiment, a cutting mechanism 5 is provided at the upper end of the oil drain chamber 2. The cutting mechanism 5 includes:

The extrusion chamber is provided with a feed port at the upper end, and a screen is provided on one side of the extrusion chamber close to the frying basket 4;

The push plate 5.1 is movably arranged in the extrusion cavity and can squeeze the potatoes through the screen and cut them into French fries and drop them into the frying basket 4.

Specifically, the potato is automatically cut into strips for frying through the cutting mechanism 5 to avoid splashing oil and hot air from scalding your hands.

Further, the driving motor drives the gear 5.2 to rotate forward and reverse, and then drives the rack 5.3 to reciprocate through the gear 5.2, and then drives the push plate 5.1 to slide and squeeze the potatoes to achieve cutting.

In this embodiment, the rotary drive mechanism includes a motor 6. The drive end of the motor 6 is detachably connected to a drive shaft through a locking module. A plurality of height gear clips 7 are superimposed in the oil drain chamber 2. The lower end of the drive shaft passes through A plurality of height gear cards 7 are passed and connected with the frying basket 4. The height gear cards 7 include:

Two clamps 7.1, one end of the two clamps 7.1 is flexibly connected, the two clamps 7.1 can clamp the drive shaft when closed, and the other ends of the two clamps 7.1 are respectively provided with wedges 7.2;

The clamping block 7.3 is provided with two through holes at intervals, and one end of the wedge 7.2 passes through the through holes and is exposed.

Specifically, the height of the frying basket 4 is adjusted by fixing the drive shaft through the height gear clamps 7 of different heights. During frying, the drive shaft is separated from the motor 6, and the drying drive shaft is connected to the motor 6. The frying basket 4 is draining oil. Spin dry in cavity 2.

Furthermore, a height gear card 7 corresponds to a height gear, enabling the frying basket 4 to be detached, immersed, semi-immersed, etc.

In this embodiment, the side walls of the drain chamber 2 and the frying basket 4 are respectively provided with a first side door 8 and a second side door 9 .

Specifically, the fried French fries are taken out through the first side door 8 and the second side door 9 .

In this embodiment, the frying chamber 1 is provided with frying oil mixed with γ-oryzanol, and the inner wall of the frying chamber 1 is provided with a heating module 10 and a temperature control module.

Specifically, the heating module 10 is completely immersed in the frying oil, and the frying oil containing γ-oryzanol is used to reduce the oil absorption of the French fries.

Further, the heating module 10 is an electric heating tube.

In this embodiment, the frying chamber 1 is also provided with a circulation filtering mechanism, which includes a circulation pump 11 and a filter 12 .

Specifically, the frying oil is circulated and filtered through a circulating filtering mechanism to remove impurities (french fries residue, etc.) in the frying oil.

In this embodiment, the input end of the filter 12 is connected to the output end of the circulation pump 11 through the first valve 13, and the output end of the filter 12 is connected to the frying chamber 1 through the second valve 14. Both ends of the circulation pump 11 It is connected to the frying chamber 1 through the third valve 15 and the fourth valve 16 respectively.

Specifically, the filter 12 is also provided with a nitrogen valve 20. During filtering, the first valve 13, the second valve 14 and the third valve 15 are opened, and the frying oil returns to the frying chamber 1 after passing through the circulation pump 11 and the filter 12. Turn off the circulation pump 11, input nitrogen through the nitrogen valve 20, and squeeze the oil remaining in the filter 12 and the pipeline into the frying chamber 1.

Furthermore, the filter 12 is a bag type and should be replaced when the filtering pressure exceeds 0.4Mpa.

In this embodiment, a partition valve 17 is provided between the frying chamber 1 and the oil draining chamber 2, and the frying chamber 1 is also provided with an oil inlet valve 18 and an oil outlet valve 19.

Specifically, the oil is changed through the oil inlet valve 18 and the oil outlet valve 19, and the drain chamber 2 and the frying chamber 1 are separated by the isolation valve 17 when taking out the fried and dried French fries. The oil outlet valve 19 is set at the third On the pipeline between three valves 15 and circulation pump 11.

The invention also provides a method for reducing the oil absorption of fried French fries, which includes:

Fry French fries under negative pressure using frying oil mixed with gamma-oryzanol;

After frying, shake the fries dry to remove the oil adhering to the surface of the fries;

Cool the dried fries to room temperature.

Specifically, by adding γ-oryzanol, the physical and chemical properties of the frying oil are changed, the oil absorption amount of the fried food is reduced, and the quality of the fried food is improved. At the same time, the oil on the surface of the French fries is dried in time before cooling after frying, and the physical properties Reduce oil adsorption content.

In this embodiment, negative pressure frying French fries using frying oil mixed with γ-oryzanol includes:

Add γ-oryzanol to the edible oil at 40-60°C to form a completely dissolved sample oil. The mass ratio of γ-oryzanol to the oil sample is 1:50-1:100;

Use sample oil to make frying oil with a gamma-oryzanol content of 0.35-0.6%;

Heat the frying oil to 160-190℃;

Add French fries to the heated frying oil, the mass ratio of French fries to frying oil is 1:10;

Fry at negative pressure 500-100kpa for 2-6 minutes.

Specifically, choose the best ratio for frying French fries.

When using the device for reducing the oil absorption of fried French fries in this embodiment, taking the use of fried French fries as an example, the process is as follows:

1. Prepare raw materials for French fries

Prepare 2kg of clean and dry potatoes

2. Proportion of frying oil

Weigh the γ-oryzanol and add it to the small sample of edible rapeseed oil at 40-60°C, rotate and stir for 20-30 minutes until the γ-oryzanol is completely dissolved, add the small sample of edible rapeseed oil to the large sample, and configure it to contain 0.56% γ - Oryzanol rapeseed oil sample - frying oil 20kg

3. Cut the potatoes into strips through the cutting mechanism 5 and then flip them into the frying basket 4;

4. Heat the prepared frying oil to 160-190℃

5. Sink the frying basket 4 into the heated frying oil, and vacuum the vacuum device 3 to make the negative pressure in the frying chamber 1 500-100kpa;

6. Fry French fries for 2-6 minutes;

7. Take out the frying basket 4 and rotate it at 10-100 rpm for 30 seconds to 300 seconds.

8. Open the first side door 8 and the second side door 9 to take out the dried French fries, and cool the taken out French fries to room temperature;

9. Repeat steps 1-8

Example 1

The frying oil was rapeseed oil with a γ-oryzanol content of 0.56%. The frying temperature was 180°C, the frying time was 3 minutes, and the frying speed was 50 rpm for 60 seconds.

Comparative example 0

The frying oil was rapeseed oil with a γ-oryzanol content of 0.00%, and everything else was the same as in Example 1.

Comparative example 1

The frying oil was rapeseed oil with a γ-oryzanol content of 0.05%, and everything else was the same as in Example 1.

Comparative example 2

The frying oil was rapeseed oil with a γ-oryzanol content of 1.06%, and everything else was the same as in Example 1.

Comparative example 3

The frying oil was rapeseed oil with a γ-oryzanol content of 1.56%, and everything else was the same as in Example 1.

In Example 1 and Comparative Examples 0-3, French fries made with frying oil of 6h, 12h, 18h, and 24h were used for comparison. The comparison results are as follows:

The method for measuring the fat content of French fries refers to GB/T 5009.6-2016. The oil content is shown in the table below.

Frying time 6h, oil content of French fries (%)

Comparative example 0 Comparative example 1 Example 1 Comparative example 2 Comparative example 3 19.02 19.11 17.54 20.05 20.24

Frying time 12 hours, oil content of French fries (%)

Comparative example 0 Comparative example 1 Example 1 Comparative example 2 Comparative example 3 20.65 20.59 18.24 22.10 20.70

Frying time 18h, oil content of French fries (%)

Comparative example 0 Comparative example 1 Example 1 Comparative example 2 Comparative example 3 24.13 23.32 19.68 24.22 23.69

Frying time 24 hours, oil content of French fries (%)

Comparative example 0 Comparative example 1 Example 1 Comparative example 2 Comparative example 3 24.68 24.89 21.56 26.02 24.86

From the data in the above table, it can be seen that rapeseed oil with a γ-oryzanol concentration of 0.56% can significantly reduce the oil absorption of French fries at frying times of 6h, 12h, 18h, and 24h.

The determination of moisture content follows the national standard GB/T 5009.3-2016. The moisture content data are as follows:

Frying time 6h, moisture content of French fries (%)

Comparative example 0 Comparative example 1 Example 1 Comparative example 2 Comparative example 3 21.74 21.52 24.83 21.48 21.96

Frying time 12h, moisture content of French fries (%)

Comparative example 0 Comparative example 1 Example 1 Comparative example 2 Comparative example 3 21.32 21.43 23.72 21.11 21.79

Frying time 18h, moisture content of French fries (%)

Comparative example 0 Comparative example 1 Example 1 Comparative example 2 Comparative example 3 19.81 20.09 22.87 20.41 20.85

Frying time 24 hours, moisture content of French fries (%)

Comparative example 0 Comparative example 1 Example 1 Comparative example 2 Comparative example 3 19.89 19.59 21.89 19.80 20.39

From the data in the above table, it can be seen that rapeseed oil with a γ-oryzanol concentration of 0.56% can significantly inhibit the evaporation and escape of water in fried foods when the frying time is 6h, 12h, 18h, and 24h. During the frying process, the high temperature causes the water in the fries to evaporate, forming many pores on the surface and inside the fries, so oil can enter the inside of the fries through the pores. The more water is lost, the higher the oil content of the fries.

The dynamic viscosity values of oil samples at 6h, 12h, 18h, and 24h were detected using the multifunctional rheometer Kinexus pro+ from Malvern Instruments Co., Ltd. in the UK. The average dynamic viscosity is shown in Figure 3. It can be seen that rapeseed oil with a γ-oryzanol concentration of 0.56% can significantly inhibit the viscosity growth rate of frying oil at frying times of 6h, 12h, 18h, and 24h. The higher the viscosity of the fat, the poorer its fluidity, resulting in a higher oil content in the fries.

Example 2

The frying oil was rapeseed oil with a γ-oryzanol content of 0.35%, and everything else was the same as in Example 1.

Example 3

The frying oil was rapeseed oil with a γ-oryzanol content of 0.45%, and everything else was the same as in Example 1.

Example 4

Spin dry at 30 rpm for 60 seconds, and other conditions are the same as in Example 1.

Comparative example 4

The above-mentioned device is not used (that is, spin-drying is not performed), and ordinary frying equipment is used to fry French fries, and everything else is the same as in Example 1.

Example 5

The frying oil was a rice oil sample with 0.56% γ-oryzanol, and was spin-dried at 30 rpm for 60 seconds. Others were the same as in Example 1.

Comparative example 5

The frying oil was a rice oil sample with 0.05% γ-oryzanol, and was spin-dried at 30 rpm for 60 seconds. Others were the same as in Example 1.

Comparative example 6

The frying oil was a rice oil sample with 1.06% γ-oryzanol, and was spin-dried at 30 rpm for 60 seconds. Others were the same as in Example 1.

Oil content of French fries (%)

Oil content of French fries (%)

Frying time (h) Example 5 Comparative example 5 Comparative example 6 6 18.25 20.52 20.51 12 19.64 21.85 21.79 18 20.78 25.63 24.62 twenty four 22.86 25.98 26.02

It can be seen from the above table:

(1) Compared with Comparative Example 0, Comparative Example 1, Comparative Example 2, and Comparative Example 3, Examples 1, 2, and 3 that added 0.35-0.6% γ-oryzanol oil sample all reduced oil absorption. There is an effect of quantity, so frying oil containing 0.35-0.6% γ-oryzanol has the best effect of reducing oil content;

(2) Compared with Example 1 and Comparative Example 4, this device can effectively reduce the oil absorption of fried French fries, that is, drying the French fries after frying can reduce the oil content;

(3) Compared with Comparative Examples 5 and 6, Example 5 shows that the device and method used in the invention also have the effect of oil absorption for frying French fries on rice oil, that is, different types of frying oils are applicable.

The embodiments of the present invention have been described above. The above description is illustrative, not exhaustive, and is not limited to the disclosed embodiments. Many modifications and variations will be apparent to those skilled in the art without departing from the scope and spirit of the described embodiments.

Claims (10)

1. A device for reducing the oil absorption of fried French fries, which is characterized in that it includes: frying chamber; An oil draining chamber is provided at the upper end of the frying chamber, and a rotary drive mechanism is provided at the top of the oil draining chamber; A vacuum device is connected to the oil draining chamber or the frying chamber through a control valve; A frying basket is detachably connected to the rotary driving mechanism, and the frying basket is reciprocally raised and lowered between the oil draining chamber and the frying chamber. 2. The device for reducing oil absorption of fried French fries according to claim 1, characterized in that a cutting mechanism is provided at the upper end of the oil draining chamber, and the cutting mechanism includes: An extrusion chamber is provided with a feed port at its upper end, and a screen is provided on one side of the extrusion chamber close to the frying basket; A push plate is movably arranged in the extrusion cavity and can squeeze potatoes through the screen and cut them into French fries and drop them into the frying basket. 3. The device for reducing oil absorption of fried French fries according to claim 1, characterized in that the rotational driving mechanism includes a motor, the driving end of the motor is detachably connected to a driving shaft through a locking module, and the A plurality of height gear cards are stacked in the drain chamber. The lower end of the drive shaft passes through a plurality of the height gear cards and is connected to the frying basket. The height gear cards include: Two clamps, one end of the two clamps is flexibly connected, the two clamps can clamp the drive shaft when closed, and the other ends of the two clamps are respectively provided with wedges; The clamping block is provided with two through holes at intervals, and one end of the wedge block is exposed through the through holes. 4. The device for reducing oil absorption of fried French fries according to claim 1, characterized in that the side walls of the oil drain chamber and the frying basket are respectively provided with first side opening doors and second side opening doors. 5. The device for reducing oil absorption of fried French fries according to claim 1, characterized in that the frying chamber is provided with frying oil mixed with γ-oryzanol, and the inner wall of the frying chamber is provided with Heating module and temperature control module. 6. The device for reducing oil absorption of fried French fries according to claim 1, characterized in that the frying chamber is further provided with a circulation filtering mechanism, and the circulation filtering mechanism includes a circulation pump and a filter. 7. The device for reducing oil absorption of fried French fries according to claim 6, wherein the input end of the filter is connected to the output end of the circulation pump through a first valve, and the output end of the filter One end of the circulation pump is connected to the frying chamber through a second valve, and both ends of the circulation pump are connected to the frying chamber through a third valve and a fourth valve respectively. 8. The device for reducing oil absorption of fried French fries according to claim 1, characterized in that a partition valve is provided between the frying chamber and the oil draining chamber, and the frying chamber is further provided with an inlet. Oil valve and oil delivery valve. 9. A method for reducing the oil absorption of fried French fries, which is characterized by including: Fry French fries under negative pressure using frying oil mixed with gamma-oryzanol; After frying, shake the fries dry to remove the oil adhering to the surface of the fries; Cool the dried fries to room temperature. 10. The method for reducing the oil absorption of fried French fries according to claim 9, characterized in that the negative pressure frying of French fries using frying oil mixed with γ-oryzanol includes: Add γ-oryzanol to the edible oil at 40-60°C to form a completely dissolved sample oil. The mass ratio of γ-oryzanol to the oil sample is 1:50-1:100; Use sample oil to make frying oil with a gamma-oryzanol content of 0.35-0.6%; Heat the frying oil to 160-190℃; Add French fries to the heated frying oil, the mass ratio of French fries to frying oil is 1:10; Fry at negative pressure 500-100kpa for 2-6 minutes.