Title:
METHOD OF REDUCING OIL CONTENT IN FRIED POTATO CHIPS
Document Type and Number:
WIPO Patent Application WO/2018/133544
Kind Code:
A1
Abstract:
A method of reducing oil content in fried potato chips comprises : using a potato as raw materials; cleaning, peeling, cutting into strips, and ion blanching; adopting a mixed solution of a guar gum and sorbitol to form a film; and deep frying. Calcium ions in a blanching solution and a low-methoxyl pectin can form a bridging structure. The calcium ions can also interact with the guar gum to facilitate water escape and prevent oil from entering during a deep frying process. The high-temperature deep frying process produces pores on the guar gum film, and the addition of the sorbitol can improve the structure of the film to further control final water content such that water content is not significantly increased and effectively reduce oil content of the product, while not significantly impacting other aspects of quality of the product.
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Inventors:
FAN LIUPING (CN)
JIA BO (CN)
LI JINWEI (CN)
JIA BO (CN)
LI JINWEI (CN)
Application Number:
PCT/CN2017/113160
Publication Date:
July 26, 2018
Filing Date:
November 27, 2017
Export Citation:
Assignee:
UNIV JIANGNAN (CN)
International Classes:
A23L19/18; A23L29/00; A23L29/30; A23P20/18
Domestic Patent References:
| WO2016153349A1 | 2016-09-29 |
Foreign References:
| CN106722534A | 2017-05-31 | |||
| CN105325967A | 2016-02-17 | |||
| US20150030735A1 | 2015-01-29 | |||
| CN105815696A | 2016-08-03 | |||
| EP0901756A2 | 1999-03-17 | |||
| EP2130442A1 | 2009-12-09 |
Attorney, Agent or Firm:
HARBIN SHINEIP INTELLECTUAL PROPERTY AGENCY CO., LTD. (CN)
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