阅读说明：本技术 油脂添加剂、煎炸油组合物及煎炸食品 (Oil additive, frying oil composition and fried food ) 是由 魏玲玲 牛付欢 梁俊梅 姜元荣 于 2020-12-24 设计创作，主要内容包括：本申请提供一种油脂添加剂以及包含该油脂添加剂的煎炸油组合物,所述油脂添加剂和/或煎炸油组合物具有春黄菊提取物,能够显著降低煎炸食品的吸油率；春黄菊提取物与天然植物蜡复配,还能够提高煎炸食品的酥脆度。使用本申请的油脂添加剂和/或煎炸油组合物,能够提升煎炸食品的口感,减少油脂摄入。(The application provides a grease additive and a frying oil composition containing the grease additive, wherein the grease additive and/or the frying oil composition have chamomile extracts and can obviously reduce the oil absorption rate of fried food; the camomile extract is compounded with natural plant wax, so that the crispness of fried food can be improved. By using the oil additive and/or the frying oil composition, the mouthfeel of fried food can be improved, and oil intake can be reduced.)

1. The oil additive is characterized by comprising a chamomile extract, and the oil is frying oil.

2. The oil additive according to claim 1, further comprising a natural vegetable wax, wherein the ratio of the chamomile extract to the natural vegetable wax is 0.20-1.00, preferably 0.25-0.50.

3. The fat additive of claim 2, wherein the natural vegetable wax has one or more of the following characteristics: the natural plant wax is selected from one or more of rice bran wax, sunflower wax and corn wax; and the vegetable wax is a by-product of winterization dewaxing in a vegetable oil refining process.

4. Frying oil or grease composition comprising a base oil and a grease additive according to any one of claims 1 to 3, characterized in that the total amount of the grease additive is 50-500ppm, preferably 100-400ppm, based on the oil weight of the base oil.

5. The frying oil composition or oil and fat composition according to claim 4, wherein the base oil is selected from one or more of palm oil, soybean oil, rapeseed oil, corn oil, sunflower oil, peanut oil, sesame oil, rice oil, high oleic sunflower oil, high oleic rapeseed oil, high oleic soybean oil, high oleic peanut oil, olive oil, tea seed oil.

6. The frying oil composition or fat composition according to claim 4, further comprising an antioxidant selected from one or more of tert-butylhydroquinone, butylhydroxyanisole, dibutylhydroxytoluene, vitamin E, rosemary extract, tea extract, ascorbyl palmitate, etc.

7. The frying oil or fat composition of claim 6, wherein the antioxidant has one or more of the following characteristics: the dosage of the rosemary extract is 10-1000ppm, preferably 200-600 ppm; the dosage of the vitamin E is 20-1500 ppm, such as 50-1000 ppm; the tea extract is 10-1000ppm, preferably 100-500 ppm; the dosage of the ascorbyl palmitate is 10-500ppm, preferably 20-200ppm, and the dosage of the tert-butyl hydroquinone is 10-400ppm, preferably 20-200 ppm; 10-400ppm of butyl hydroxy anisole, preferably 20-300 ppm; 10-400ppm, preferably 20-300ppm of dibutylhydroxytoluene.

8. Use of the fat and oil additive according to any one of claims 1 to 3, and/or the frying oil composition or the fat and oil composition according to any one of claims 4 to 7 for reducing the oil content of a fried food and/or improving the crispness of a fried food.

9. A fried food which is fried in the frying oil composition according to any one of claims 4 to 7.

10. The fried food product of claim 9, wherein: the fried food is selected from one or more of potato cake, potato chips, deep-fried dough sticks, flour skin, bean skin, spring roll, instant noodles, tempura and sweet doughnuts.

Technical Field

The application relates to the technical field of edible oil, in particular to an oil additive, a frying oil composition or an oil composition and application.

Background

Fried foods are popular with consumers because of their unique colors, flavors, tastes, etc. Crispness is an important factor affecting the delicious taste of fried foods; meanwhile, from the health consideration, lowering the oil content of fried foods and reducing the oil intake are new requirements for fried foods.

CN104970321A and CN 106135841A both adopt film coating technology, and coat a layer of composite coating agent on the surface of baked potato chips or sweet potato chips, and then frying. The method reduces oil absorption rate of the fried potato chips or fried sweet potato slices, and improves crispness, so that the oil content of the fried potato chips or fried sweet potato slices is less than or equal to 20%. The composite coating agent is prepared by mixing soybean protein isolate, powdered cellulose, polyvinylpyrrolidone and soybean milk powder. However, the technology has high requirements on coating agents and coating processes, and has application limitations. The requirements for the coating agent include: 1) easy to spray and does not alter the organoleptic qualities of the food product, 2) good adhesion during storage of the food product, no undesirable phenomena such as cracking, etc., 3) the water activity must be similar to that of the relevant food product components to avoid unnecessary water migration.

CN106417671A adopts the intermediate fraction of the fully hydrogenated palm oil to prepare the grease composition for frying, so that the frying stability of the grease composition is obviously improved, the oil absorption rate of fried products is obviously reduced, and the brittleness and the greasy feeling of the fried products are both improved; however, the patent uses perhydrogenated palm oil, which contains higher saturated fatty acids and has health risks such as cardiovascular and cerebrovascular diseases.

US08530015 provides a frying oil or fat composition for frying food products comprising dissolving in fat or oil not more than 4.0 wt% of an emulsifier which is a sugar fatty acid ester, or a combination of a sugar fatty acid ester and a polyglycerol fatty acid ester and/or diglyceride, thereby improving the crispness of the fried food products. Similarly, CN102028044A reduces the oil absorption of fried food material by adding polyglycerol fatty acid ester into vegetable oil to reduce the interfacial tension of oil and fat and reduce the adhesion effect of oil and fat on food material. Both of the above techniques use an artificially synthesized emulsifier or surfactant, and practical industrial applications are limited.

CN 104366336B the fried lotus root strips obtained by a series of treatments of blanching, adhering novel water-retaining layer powder, coating crispy peel pulp, wrapping bread crumbs, frying, deoiling, air cooling, packaging and the like can keep the crispness for more than 2 days. However, the operation process is quite complicated, and the hanging pulp and the bread crumbs are easy to remain in the grease, so that the grease is frequently replaced, and the industrial use is not facilitated.

Therefore, it is a technical problem to be solved in the art to develop a fat additive and a frying oil composition or a fat composition which can significantly improve the crispness of fried food and reduce the oil content of the fried food.

Disclosure of Invention

In view of the technical problems in the prior art, the present application provides a fat additive comprising chamomile extract, wherein the fat is frying oil.

In some examples of the present application, the oil additive further comprises a natural vegetable wax, and the ratio of the chamomile extract to the natural vegetable wax is 0.20 to 1.00, preferably 0.25 to 0.50.

In some examples herein, the natural plant wax has one or more of the following characteristics: the natural plant wax is selected from one or more of rice bran wax, sunflower wax and corn wax; and the vegetable wax is a by-product of winterization dewaxing in a vegetable oil refining process.

The present application also provides a frying oil composition or an oil and fat composition, which comprises base oil and the above oil and fat additive, wherein the total dosage of the oil and fat additive is 50-500ppm, preferably 100-400ppm, based on the oil weight of the base oil.

In some examples herein, the frying oil composition or fat composition further comprises an antioxidant selected from one or more of tert-butylhydroquinone, butylhydroxyanisole, dibutylhydroxytoluene, vitamin E, rosemary extract, tea extract, ascorbyl palmitate, and the like.

The present application also provides the use of the above-mentioned fat additive and/or frying oil composition or fat composition for reducing the oil content of a fried food and/or improving the crispness of a fried food.

The present application also provides a fried food which is fried in the above-mentioned frying oil composition or fat composition.

By using the oil additive and/or the frying oil composition or the oil composition provided by the application, the oil content of fried food can be obviously reduced, and/or the crispness of the fried food can be improved, the taste and texture of the fried food can be improved, and the oil intake can be reduced.

Detailed Description

The following describes the present application in detail. The technical features described below are explained based on typical embodiments and specific examples of the present application, but the present application is not limited to these embodiments and specific examples.

It should be noted that: in the present specification, the numerical range represented by "numerical value a to numerical value B" means a range including the end point numerical value A, B.

In the present specification, the term "substantially does not have/includes" means that some operation is not actually performed so as not to actually cause an operation object to have some characteristic during the process of performing a certain method or step or that the above description means that the operation object is below the detection limit of a detector for a certain substance.

In the present specification, "%" means weight percent unless otherwise specified.

In the present specification, the meaning of "may" includes both the meaning of performing a certain process and the meaning of not performing a certain process.

In this specification, "optional" or "optionally" means that the subsequently described event or circumstance may or may not occur, and that the description includes instances where the event occurs and instances where it does not.

Raw materials

Corn oil, soybean oil, sunflower seed oil and rapeseed oil: shanghai Jiali food Co., Ltd;

high oleic sunflower oil, palm oil: carlite oil (shanghai) ltd;

vitamin E, tert-butylhydroquinone (TBHQ): U.S. KEMIN corporation;

rosemary extract: kalsec corporation, USA;

chamomile extract: naturex corporation;

rice bran wax, sunflower wax: jaboticari (crinis bilineata) grain and oil industries, ltd;

echinacea purpurea extract: gansu Probiotics Biotech limited;

the folium artemisiae argyi extract: west ann mingyang biotechnology limited;

tea polyphenol extract: kaiwen food materials Co., Ltd, Guangzhou city;

rutin extraction: chemical reagents of the national drug group, ltd;

carnauba wax: national trade of Jiangzhong Jiahe, Qingdao;

sugar cane wax: shanghai Tongyi chemical Co., Ltd;

spring roll skin, bean skin, flour skin and potato chips: it is commercially available.

Instrumentation and equipment

Electric frying pan: BF-82 type fryer of Yuehai;

texture analyzer: british SMS ta.xt plus;

full-automatic fat extraction appearance: ANKOM XT 15I;

rotating the evaporator: senco

Detection method

And (3) oil content determination: the filter bags were numbered, weighed and zeroed with a solvent resistant marker. Accurately weighing 1-2g of crushed sample, placing the crushed sample in a filter bag, recording the mass m of the sample, and sealing the sample by a sealing machine at a distance of about 2mm from the upper edge of the filter bag. Flattening the sample in a filter bag, uniformly distributing, drying in a 105 ℃ oven for 2 hours, taking out, cooling in a dryer to room temperature, weighing m₁Placing the filter bag into XT15i, setting extraction time for 90min, extracting at 90 deg.C, taking out the filter bag after extraction, drying in oven at 105 deg.C for 30min, taking out, cooling in drier to room temperature, weighing m₂. Each sample was run in 5 replicates. The mass fraction of crude fat in the sample is calculated according to the following formula: EE (%) ═ (m)₁-m₂) X 100/m, wherein: m is the sample mass in g; m is₁The mass of the dried sample and the filter bag before extraction is calculated, and the unit is g; m is₂Drying after extractionThe post sample + mass of the filter bag in g.

Determination of the texture of the dough, bean and spring roll (analysis of crispness): the fried food was placed on a TA XPlus texture analyzer, probe HDP/CFS. Setting parameters: the speed before the test is 1mm/s, the test speed is 1mm/s, the speed after the test is 10mm/s, the distance is 5mm, and the trigger force is 5 g. And (5) data acquisition is carried out. And determining the crispness of the fried food according to the number of the peaks, wherein the more the number of the peaks is, the higher the crispness is represented.

Texture determination of potato chips (analysis of crispness): the freshly fried food was placed on a TA XPlus texture analyzer, probe A/MC. Setting parameters: the speed before the test is 1mm/s, the test speed is 2mm/s, the speed after the test is 10mm/s, the distance is 5mm, and the trigger force is 5 g. And (5) data acquisition is carried out. The crispness of the chips is determined according to the hardness of the skin of the chips, and the higher the hardness of the skin of the chips is, the higher the crispness is represented.

<First aspect>

In a first aspect of the present application, there is provided a frying oil composition or a fat and oil composition comprising a base oil and a fat and oil additive in a total amount of 50 to 500ppm, preferably 100 to 400ppm, based on the oil weight of the base oil, the fat and oil additive comprising chamomile extract.

The chamomile extract is a natural product, is mainly used in cosmetics at present, and has few reports on the application of the chamomile extract in foods, particularly frying oil. The inventor of the application finds that the oil content of the fried food is reduced when 50-500ppm of the chamomile extract is added, the oil content of the fried food is obviously reduced when 100-400ppm of the chamomile extract is added, and the oil content is obviously reduced when 100-300ppm of the chamomile extract is added.

Further, in some examples of the present application, the oil additive further comprises a natural vegetable wax, wherein the weight ratio of the chamomile extract to the natural vegetable wax is 0.20-1.00, preferably 0.25-0.50, and the total addition amount of the chamomile extract and the natural vegetable wax is 50-500ppm, preferably 100-400 ppm. In some examples herein, the natural vegetable wax is a by-product of winterization dewaxing during vegetable oil refining, preferably selected from one or more of rice bran wax, sunflower wax, and corn wax.

The inventors of the present application have also found that when chamomile extract and natural vegetable wax are added simultaneously, and the ratio and total amount of the two are in a certain range, the crispness of the fried food can also be improved.

In some examples of the present application, the base oil is selected from one or more of palm oil, soybean oil, rapeseed oil, corn oil, sunflower oil, peanut oil, sesame oil, rice oil, high oleic sunflower oil, high oleic rapeseed oil, high oleic soybean oil, high oleic peanut oil, olive oil, tea seed oil.

In some examples of the present application, the fried food includes, but is not limited to, potato cakes, french fries, potato chips, deep-fried twisted crullers, flour wrappers, bean wrappers, spring rolls, instant noodles, tempura, donuts, and the like.

In some examples herein, the frying oil composition or fat composition optionally further comprises an antioxidant selected from one or more of tert-butylhydroquinone, butylhydroxyanisole, dibutylhydroxytoluene, vitamin E, rosemary extract, tea extract, ascorbyl palmitate, and the like. Preferably, when the rosemary extract is selected, the dosage of the rosemary extract is 10-1000ppm, preferably 50-600 ppm; when the vitamin E is selected, the dosage of the vitamin E is 20-1500 ppm, preferably 50-1000 ppm; when the tea extract is selected, it is used in an amount of 10-1000ppm, preferably 100-500 ppm; the dosage of the ascorbyl palmitate is 10-500ppm, preferably 20-200ppm when the ascorbyl palmitate is selected, and the dosage of the tert-butylhydroquinone is 10-400ppm, preferably 20-200ppm when the tert-butylhydroquinone is selected; when the butylated hydroxyanisole is selected, the dosage is 10-400ppm, preferably 20-300 ppm; when dibutylhydroxytoluene is used, the amount is 10-400ppm, preferably 20-300 ppm.

Influence of chamomile extract on the oil content and the skin hardness of the french fries:

3kg of rapeseed oil, 1kg of sunflower oil and 0.5kg of high oleic rapeseed oil were added to each oil sample, respectively, according to the amounts of the examples and comparative examples given in Table 1 below, with 50ppm of rosemary extract.

The chips are added according to the material ratio of 1:40, the frying temperature is 170 ℃, and the frying time is 3 minutes. After frying, the oil was removed and controlled, and after cooling to room temperature, the total oil content and the skin hardness were measured, and the results are shown in table 1.

TABLE 1 influence of chamomile extract on the oil content and the skin hardness of french fries

Table 1 shows the oil absorption and skin hardness of the french fries of each example and comparative example, where comparative example 1 is a blank control. As can be seen from the comparison between examples 1-6 and comparative examples 1-4, the frying oil composition added with 50-500ppm of chamomile extract can reduce the oil content of the potato chips, preferably 400ppm of chamomile extract, especially 300ppm of chamomile extract, based on the weight of the oil. Preferably, when the chamomile extract is added in an amount of 200ppm (example 3), the oil content is reduced by about 38.6%; when chamomile extract was added at 100ppm (example 2), the oil content of the chips decreased by about 31.5%. When the addition amount is more than 500ppm, the oil content of the potato chips is increased rather than that of the potato chips without the addition.

In addition, no significant improvement in the hardness of the skin of the potato strips was found with the addition of chamomile extract. The crispness of the chips is mainly reflected in the texture of the hardness of the skin of the chips, in other words, the crispness or texture of the chips is not obviously improved by adding the chamomile extract.

Effect of other extracts on french fries oil content and skin hardness:

the inventors of the present application also investigated the applicability of other extracts. Instead of chamomile extracts of examples 1 to 6, 100ppm of an echinacea extract was used in comparative example 5, 200ppm of an echinacea extract was used in comparative example 6, 200ppm of a mugwort leaf extract was used in comparative example 7, 300ppm of a mugwort leaf extract was used in comparative example 8, 100ppm of a tea polyphenol extract was used in comparative example 9, 300ppm of a tea polyphenol extract was used in comparative example 10, 200ppm of a rutin extract was used in comparative example 11, and 300ppm of a rutin extract was used in comparative example 12. Other test conditions and formulations refer to examples 1-6. Refer specifically to the results of table 2.

TABLE 2 Effect of other extracts on Fried Potato oil content and skin hardness

Table 2 shows the frying oil and fat composition comprising other Compositae extract (Echinacea purpurea extract, Artemisia princeps Pampanini extract) or phenolic extract (such as tea polyphenol extract) or flavonoid extract (such as rutin extract), and the comparison of comparative examples 5-12 and examples 1-6 shows that the addition of other Compositae extract or phenolic or flavonoid extract can not significantly reduce the oil content of potato chips, and the crispness of potato chips is not significantly improved.

Influence of chamomile extract on the oil content and crispness of the fried dough skin:

3kg of each oil sample containing 1.5kg of palm oil and 1.5kg of sunflower seed oil, chamomile extract and 300ppm of vitamin E were added according to the amounts of the respective examples and comparative examples in Table 3 below.

The dough sheets are added according to the material ratio of 1:100, the frying temperature is 170 ℃, and the frying time is 2 minutes. And fishing out the fried dough to control oil, cooling to room temperature, and measuring the total oil content and the crispness.

TABLE 3 oil content and crispness of the fried dough sheet

	Chamomile extract (ppm)	Total oil content (%)	Oil content improvement ratio	Crispness (number of peaks, one)
					Example 7	50	33.12	About 6.9%	7.8
Example 8	100	31.64	↓ about 11.0%	7.7
					Example 9	200	31.18	About 12.3%	7.0
Example 10	300	30.91	↓ 13.1%	7.5
					Example 11	400	31.70	About 10.9%	7.9
Example 12	500	32.83	About 7.7%	7.3
					Comparative example 13	0	35.56	---	7.7
Comparative example 14	20	35.20	↓ about 1.0%	7.1
					Comparative example 15	600	36.41	↓ [ sic ] about 2.4%	7.7
Comparative example 16	800	36.11	↓ [ 1.5 ]	7.4

Table 3 shows the oil absorption of the fried dough sheets of each example and comparative example, wherein comparative example 13 is a blank control. As can be seen from comparison of examples 7 to 12 with comparative examples 13 to 16, the frying oil composition added with 50 to 500ppm of chamomile extract can reduce the oil content of the dough skin, and when the adding amount is 100-400ppm, the oil content of the dough skin can be obviously reduced. For example, when the chamomile extract is added at 300ppm, the oil content of the wrapper decreases by about 13.1%; when the amount of the oil-containing additive was 200ppm, the oil content was reduced by about 12.3%. In addition, the addition of chamomile extract did not find an obvious effect on the improvement of crispness.

Effect of other extracts on oil content and crispness of the fried dough skin:

table 4 shows a frying oil composition in which another extract of asteraceae (echinacea purpurea extract, artemisia leaf extract) or a phenol extract (tea polyphenol extract) or a flavonoid extract (rutin extract) was added instead of the chamomile extract of examples 7 to 12, and the other formulation and operation were the same as those of examples 7 to 12. Wherein comparative example 17 used 100ppm of echinacea extract and comparative example 18 used 300ppm of echinacea extract; comparative example 19 used 200ppm of mugwort leaf extract and comparative example 20 used 300ppm of mugwort leaf extract; comparative example 21 used 100ppm of tea polyphenol extract and comparative example 22 used 200ppm of tea polyphenol extract; comparative example 23 used 200ppm of rutin extract and comparative example 24 used 300ppm of rutin extract. The specific results are shown in Table 4.

TABLE 4 oil content and crispness of the fried dough sheet

As can be seen from comparison of comparative examples 17-24 with examples 7-12, the addition of other Asteraceae extracts or phenolic or flavonoid extracts did not significantly reduce the oil content of the wrapper, but rather increased the oil content of the wrapper; and no significant improvement in crispness was observed.

The influence of the compounding of the chamomile extract and the rice bran wax on the crispness and oil content of the fried bean skin:

3kg of each oil sample containing 2kg of corn oil, 0.5kg of soybean oil, 0.3kg of sunflower oil and 0.2kg of palm oil, chamomile extract and rice bran wax, and 200ppm of tert-butylhydroquinone (TBHQ), respectively, were added according to the amounts of the respective examples and comparative examples in Table 5 below.

Adding the bean curd skin according to the material ratio of 1:20, wherein the frying temperature is 170 ℃, and the frying time is 1 minute. And (4) fishing out the fried bean curd skin after frying, controlling oil, cooling to room temperature, and measuring the crispness and oil content of the fried bean curd skin.

TABLE 5 crispness and oil content of fried skins

Table 5 shows the crispness of the skins fried with frying oil compositions with different proportions and total amounts of chamomile extract and natural vegetable wax. A larger number of peaks indicates a more crisp sample. As can be seen from Table 5, when the oil additive is added in a total amount of 50 to 500ppm and the chamomile extract/rice bran wax ratio is 0.2 to 1.0, the crispness of the fried bean curd skin can be significantly improved by the frying oil composition, as compared with the comparative examples 25 to 41, in examples 13 to 50.

Specifically, in comparative example 26 in which only 200ppm of chamomile extract was added and in comparative example 27 in which only 200ppm of natural vegetable wax was added, the degree of crispness was hardly changed from that of the blank sample of comparative example 25; examples 23 to 27 show that the camomile extract is compounded with the rice bran wax, and the total addition amount is 200ppm, and it can be seen that the brittleness of the camomile extract compounded with the rice bran wax is remarkably improved compared with the case that the rice bran wax is added alone or the camomile extract is added alone. The total amount of the chamomile extract and the rice bran wax of comparative examples 40 and 41 was also 200ppm, but the ratio of the amounts was outside the range of 0.2 to 1, and the experimental results showed that even if the chamomile extract was compounded with the rice bran wax, the ratio of the amounts was outside the range of 0.2 to 1, and there was no effect on improving the crispness.

Comparative example 38 added 300ppm rice bran wax alone, the crispness was rather reduced compared to the blank comparative example 25. Comparative example 39 is a camomile extract compounded with rice bran wax for a total dosage of 300ppm, but the ratio of camomile extract to rice bran wax was 5, and the degree of crispness was unchanged compared to the blank. In contrast, in examples 28 to 32, the total amount of chamomile extract and rice bran wax was 300ppm, and the ratio of the amount of chamomile extract to the amount of rice bran wax was 0.2 to 1, and the results of the experiments showed that the degree of crispness was significantly improved.

By comparison, the soybean hulls fried by the frying oil composition with 100-400ppm of oil additive and the chamomile extract/rice bran wax ratio of 0.25-0.5 are more crispy, for example, example 30 is improved by 15.93% compared with example 46, and example 38 is improved by 10.69% compared with example 35.

The above examples 13-50 and comparative examples 25-41 show that when the chamomile extract is 50-270ppm, the oil content of the soybean hulls can be reduced, and that 100-270ppm can significantly reduce the oil content of the soybean hulls.

The influence of the compounding of the echinacea purpurea extract and the rice bran wax on the crispness and oil content of the fried bean skin:

3kg of each oil sample containing 2kg of corn oil, 0.5kg of soybean oil, 0.3kg of sunflower oil and 0.2kg of palm oil were added with a combination of echinacea extract and rice bran wax, and 200ppm of tert-butylhydroquinone (TBHQ), respectively, according to the amounts of the respective comparative examples in Table 6 below.

Adding the bean curd skin according to the material ratio of 1:20, wherein the frying temperature is 170 ℃, and the frying time is 1 minute. And (4) fishing out the fried bean curd skin after frying, controlling oil, cooling to room temperature, and measuring the crispness and oil content of the fried bean curd skin.

In Table 6, "additives" refer to the combination of Echinacea purpurea extract and rice bran wax.

TABLE 6 crispness and oil content of fried skins

Table 6 shows that other asteraceae extracts (echinacea purpurea extracts) were compounded with natural plant wax (rice bran wax), although 50-500ppm of the oil additive was added, and the echinacea purpurea extract/rice bran wax ratio was 0.2-1.0, the crispness of the soybean hulls was not significantly improved, and the effect of reducing the oil content of the soybean hulls was not achieved, compared to the blank sample of comparative example 25.

The influence of the compounding of the tea polyphenol extract and the rice bran wax on the crispness and oil content of the fried bean curd skin:

3kg of each oil sample containing 2kg of corn oil, 0.5kg of soybean oil, 0.3kg of sunflower oil and 0.2kg of palm oil was added with a combination of tea polyphenol extract and rice bran wax, and 200ppm of tert-butylhydroquinone (TBHQ), respectively, according to the amounts of the respective comparative examples in Table 7 below.

Adding the bean curd skin according to the material ratio of 1:20, wherein the frying temperature is 170 ℃, and the frying time is 1 minute. And (4) fishing out the fried bean curd skin after frying, controlling oil, cooling to room temperature, and measuring the crispness and oil content of the fried bean curd skin.

In Table 7, "additive" refers to a combination of tea polyphenol extract and rice bran wax.

TABLE 7 crispness and oil content of fried skins

Table 7 shows that the phenolic extract (tea polyphenol extract) and the natural vegetable wax (rice bran wax) are compounded, although 50-500ppm of the oil additive is added, and when the ratio of the tea polyphenol extract to the rice bran wax is 0.2-1.0, the crispness of the soybean hulls is not obviously improved and the effect of reducing the oil content of the soybean hulls is not achieved compared with the blank sample of comparative example 25.

The influence of the chamomile extract and the carnauba wax on the crispness and oil content of the fried bean curd skin:

3kg of each oil sample containing 2kg of corn oil, 0.5kg of soybean oil, 0.3kg of sunflower oil and 0.2kg of palm oil was supplemented with a combination of chamomile extract and carnauba wax, and 200ppm of tert-butyl hydroquinone (TBHQ), respectively, in the amounts indicated in the respective comparative examples in Table 8 below.

Adding the bean curd skin according to the material ratio of 1:20, wherein the frying temperature is 170 ℃, and the frying time is 1 minute. And (4) fishing out the fried bean curd skin after frying, controlling oil, cooling to room temperature, and measuring the crispness and oil content of the fried bean curd skin.

In Table 8, "additive" refers to a camomile extract in combination with carnauba wax.

TABLE 8 crisp and oil content of fried skins

Table 8 shows that the chamomile extract and other waxes (non-vegetable oil winterized waxes) are compounded, although 50-500ppm of additives are added, and the crispness of the soybean hulls is not obviously improved when the ratio of the chamomile extract to the carnauba wax is 0.2-1.0, the effect of reducing the oil content of the soybean hulls can be achieved when the chamomile extract is 50-250ppm, and the oil content of the soybean hulls can be obviously reduced when the chamomile extract is 100ppm and 250 ppm.

The influence of the chamomile extract and the sunflower wax on the crispness and oil content of the fried spring roll is as follows:

3kg of high oleic rapeseed oil per oil sample, chamomile extract and sunflower wax, respectively, and 200ppm of vitamin E, were added according to the amounts of the respective examples and comparative examples in Table 9 below.

The spring rolls are added according to the material ratio of 1:100, the frying temperature is 170 ℃, and the frying time is 2 minutes. And (4) fishing out the fried spring roll after frying, controlling oil, cooling to room temperature, and measuring the crispness and oil content of the fried spring roll skin.

In table 9, "oil additive" refers to a combination of chamomile extract and sunflower wax.

TABLE 9 crisp and oily degree of fried spring roll

Table 9 shows the effect of varying proportions of chamomile extract and sunflower wax additive on the crispness of the fried spring roll wrappers. A larger number of peaks indicates a more crisp sample. As can be seen from the table, the frying oil composition in which 50 to 500ppm of the oil additive was added and the ratio of chamomile extract/sunflower wax was 0.2 to 1.0 significantly improved the crispness of the fried spring roll, as compared with the comparative examples 156 to 172, was obtained from examples 51 to 88. Meanwhile, the comparison shows that the spring rolls fried by the frying oil composition with 100-400ppm of additives and the ratio of the chamomile extract to the sunflower wax of 0.25-0.5 are more crispy, for example, compared with the embodiment 51-55, the crispness of the spring rolls of the embodiment 56-60 is improved by at least 11.68%, and the crispness of the spring rolls of the embodiment 62 is improved by 10.71% compared with the spring rolls of the embodiment 61.

The use ratio of chamomile extract to sunflower wax of comparative examples 164-168 was in the range of 0.2-1, but the total use was 1000ppm, showing no significant increase in crispness compared to the blank comparative example 156. The use ratio of the chamomile extracts to the sunflower wax of the comparative examples 159 to 163 was in the range of 0.2 to 1, but the total use was 20ppm, and the results showed no significant increase in crispness compared to the blank. Comparative example 169 with 400ppm sunflower wax alone, the data shows no change to crispness; in contrast, in examples 71 to 76, the total dosage was 400ppm, the dosage ratio of the chamomile extract to the sunflower wax was 0.2 to 1, and the improvement in crispness was significant compared to the blank sample.

In addition, at 50-500ppm, the oil content of the fried spring roll can be reduced, and 100-250ppm can obviously reduce the oil content of the spring roll.

The effect of the folium artemisiae argyi extract and the sunflower wax on the crispness and oil content of the fried spring roll is as follows:

3kg of high oleic rapeseed oil per oil sample, mugwort leaf extract and sunflower wax, respectively, and 200ppm vitamin E were added according to the amounts of the respective comparative examples in Table 10 below.

The spring rolls are added according to the material ratio of 1:100, the frying temperature is 170 ℃, and the frying time is 2 minutes. And (4) fishing out the fried spring roll after frying, controlling oil, cooling to room temperature, and measuring the crispness and oil content of the fried spring roll skin.

Table 10 shows the formulation of artemisia argyi extract with sunflower wax, where "additive" refers to the formulation of artemisia argyi extract with sunflower wax. The total addition amount is 50-500ppm, and the ratio of folium Artemisiae Argyi extract/sunflower wax is 0.2-1.0, but the effects of improving the brittleness and reducing the oil content of the spring roll are not achieved.

TABLE 10 crisp degree and oil content of fried spring roll

The influence of the chamomile extract and the sugar cane wax on the crispness and oil content of the fried spring roll is as follows:

3kg of high oleic rapeseed oil per oil sample, chamomile extract and sugar cane wax, respectively, were added, as well as 200ppm vitamin E, according to the amounts of the respective comparative examples in Table 11 below.

The spring rolls are added according to the material ratio of 1:100, the frying temperature is 170 ℃, and the frying time is 2 minutes. And (4) fishing out the fried spring roll after frying, controlling oil, cooling to room temperature, and measuring the crispness and oil content of the fried spring roll skin.

In Table 11, "additive" refers to a combination of chamomile extract and sugar cane wax.

TABLE 11 crisp and oiliness of fried spring roll

Table 11 shows that the chamomile extract is compounded with other waxes (non-vegetable oil winterized waxes, sugar cane wax), and the effect of improving the crispness of the spring roll is not achieved even when 50 to 500ppm of the additive is added and the ratio of the chamomile extract to the other waxes is 0.2 to 1.0. However, when the content of the chamomile extract is 50-250ppm, the effect of reducing the oil content of the spring roll can be achieved, and the oil content of the spring roll can be obviously reduced by 100-250 ppm.

In summary, the natural product chamomile extract is added into the frying oil to form the frying oil composition, so that the oil content of the fried food is lower, and the fat intake is reduced. Furthermore, by adding a certain amount and a certain proportion of the compound of the chamomile extract and the natural plant wax, the crispness of the fried food can be obviously improved, the quality and structure of the fried food can be improved, and when the chamomile extract is 50-250ppm, the oil content of the fried food can be reduced.

<Second aspect of the invention>

According to a second aspect of the application, the oil additive comprises a chamomile extract, optionally, the oil additive further comprises a natural plant wax, and the using amount ratio of the chamomile extract to the natural plant wax is 0.20-1.00, preferably 0.25-0.50. The natural vegetable wax has one or more of the following characteristics: the natural plant wax is selected from one or more of rice bran wax, sunflower wax and corn wax; and the vegetable wax is a by-product of winterization dewaxing in a vegetable oil refining process.

<Third aspect of the invention>

A third aspect of the present application provides the use of a frying oil composition or fat composition according to the first aspect of the present application and/or a fat additive according to the second aspect of the present application for reducing the oil content of a fried food and increasing the crispness of the fried food.

<Fourth aspect of the invention>

A fourth aspect of the present application provides a fried food fried with the frying oil composition or fat composition of the first aspect of the present application. The fried food has reduced oil content and/or improved crispness.

The fried food is selected from one or more of potato cake, potato chips, deep-fried dough sticks, flour skin, bean skin, spring roll, instant noodles, tempura and sweet doughnuts.

The above description is only for the specific embodiments of the present application, but the scope of the present application is not limited thereto, and any person skilled in the art can easily conceive of the changes or substitutions within the technical scope of the present application, and shall be covered by the scope of the present application. Therefore, the protection scope of the present application shall be subject to the protection scope of the claims.