CN-122004439-A - Low-oil-absorption peanut and potato composite fried snack with cavity-dividing seasoning function and package

CN122004439ACN 122004439 ACN122004439 ACN 122004439ACN-122004439-A

Abstract

The invention relates to the technical field of snack food processing and food packaging, discloses a low-oil-absorption peanut and potato composite fried snack with a cavity-dividing seasoning function and packaging, and solves the technical problems that the traditional fried snack is high in oil and fat, difficult to consider taste and health, single in packaging function and incapable of realizing personalized seasoning. The snack consists of low oil absorption coated peanuts and low oil absorption fried potato blocks, the oil content of the peanuts is less than or equal to 15%, the oil content of the potato blocks is less than or equal to 12%, the oil content of the potato blocks is reduced by more than or equal to 35%, meanwhile, the crispness and the chewiness are improved, a multi-cavity sealing and separating structure is adopted in matched packaging, the functions of food storage and multi-wind monosodium glutamate quasi-seasoning are integrated, personalized flavor customization of shaking is realized, the packaging materials are environment-friendly and recyclable, and the shelf life can reach 12 months. The invention gives consideration to low-fat health, good taste and personalized consumption experience, has accurate technological parameters and novel packaging design, and is suitable for industrial production and market popularization.

Inventors

ZHANG ZUOYONG
ZHANG FANGYAN
ZHANG YUANYONG
WANG XINYU
JIANG ZEYI
CHE XUAN
YOU XINGYU
ZHU GUILAN
GUO NA
FANG XUE

Assignees

合肥师范学院

Dates

Publication Date: 20260512
Application Date: 20260326

Claims (10)

1. A low-oil-absorption peanut and potato composite fried snack with a cavity-dividing seasoning function is characterized by comprising low-oil-absorption coated peanuts and low-oil-absorption fried potato blocks, wherein the oil content of the low-oil-absorption coated peanuts is less than or equal to 15%, the oil content of the low-oil-absorption fried potato blocks is less than or equal to 12%, and the oil content of the low-oil-absorption coated peanuts and the oil content of the low-oil-absorption fried potato blocks is more than or equal to 35% compared with the whole oil-reduction rate of traditional fried foods.
2. The low oil absorption peanut and potato composite fried snack with the cavity-dividing seasoning function according to claim 1, wherein the coating of the low oil absorption coated peanut is compounded by 30g of wheat flour, 10g of pregelatinized corn starch, 3 g of resistant starch RS, 0.5g of baking soda and 1g of salt, wherein the soybean protein isolate, the salt and the baking soda are contained in a mass ratio of 6%, the coating recovery rate is more than or equal to 48.28%, the adhesion is more than or equal to 32.56%, the main material of the low oil absorption coated peanut is high oleic peanut, the fat content is 44.30%, and the protein content is 24.80%.
3. The low oil absorption peanut and potato composite fried snack with the function of seasoning by separating cavities according to claim 2, wherein the low oil absorption fried potato blocks are prepared by filling potato main materials and whey protein-sodium alginate composite aggregates, the mass ratio of the whey protein to the sodium alginate is 5:1, the mass concentration of the composite aggregates is 1.2%, the pH is adjusted to 3.5, the potato main materials are at least one of potatoes and purple potatoes, the starch content of the potatoes is more than or equal to 18%, and the anthocyanin content of the purple potatoes is more than or equal to 20mg/100g.
4. A preparation method of composite fried snack used in any one of claims 1-3 is characterized by comprising the steps of (1) preparation of low oil absorption coated peanuts and preparation of low oil absorption fried potato blocks, wherein ① raw material pretreatment comprises baking high oleic acid peanuts for 20min at 150 ℃, peeling after cooling, and manually screening unbroken particles; ② coating with batter, namely mixing wheat flour, pregelatinized corn starch, resistant starch RS3, soy protein isolate, salt and baking soda according to a proportion, adding drinking water accounting for 60% of the total dry powder, stirring for 5min till no particles, ③ uniformly coating, namely adding the pretreated peanut into the batter for multiple times to ensure uniform adhesion of the coating, ④ frying for 120s at 170 ℃, shaking a frying basket every 60s, draining for 30s, cooling to 25 ℃, sealing for standby, ① preparing low-oil-absorption fried potato blocks, namely preprocessing potato, cleaning, peeling, cutting into blocks for 2cm, steaming for 15min, grinding into mashed potato, the water content of which is 65%, ② preparing the composite condensate emulsion, namely mixing the whey protein with the sodium alginate according to a mass ratio of 5:1, adding deionized water, stirring to enable the mass concentration of the system to be 1.2%, adjusting the pH value to 3.5, ③ preparing the mashed potato and the low-gluten flour according to a mass ratio of 2:1, adding 10% composite condensate emulsion according to a mass ratio of 2:1, kneading for 5min till the mashed potato is not adhered to the temperature of 30s, cooling to form a die for 62 ℃ for 62 cm, cooling to form a sealed potato chip after being dried for 62 cm, and cooling for 62 cm, and sealing for standby.
5. The split cavity seasoning package for containing the composite fried snack according to any one of claims 1-3 is characterized by comprising an outer box and built-in multi-layer independent sealing cavities, wherein the outer box is of a sealed cuboid structure, three layers of built-in main cavities are respectively a peanut storage cavity, a potato storage cavity and a seasoning powder cavity, the main cavities are separated by a food-grade sealing partition board, odor tainting and grease migration are effectively prevented, 4-6 independent subchambers are arranged in the seasoning powder cavity, and the volume of each subchamber is 5-8g and is used for containing seasoning powder with different flavors.
6. The split cavity flavoring package of claim 5, wherein the outer box is made of food-grade environment-friendly paperboard, the surface of the outer box is subjected to waterproof coating treatment, the peanut storage cavity and the potato storage cavity are respectively provided with a food-grade composite film independent inner bag, the package inner liner is made of degradable moisture-proof materials, and the overall sealing performance of the package reaches the food package primary standard.
7. The split cavity seasoning package of claim 5 wherein the seasoning powder cavity is an openable seal, the seasoning powder after opening can fall into the peanut storage cavity or the potato storage cavity, and uniform mixing of seasoning powder and snack is achieved by shaking after sealing the outer box.
8. The split cavity flavoring package of claim 5, wherein the front side of the outer box is provided with a graphic and text use description area, a shaking customized flavor labeling operation step is performed, the back side is provided with an information labeling area, a snack oil content, a nutrient composition table, a raw material source, a production date, a shelf life and storage conditions are labeled, and the side is provided with an environment-friendly material identification and recovery guide area.
9. The split cavity flavoring package of claim 5, wherein no non-degradable plastic is added to the package in a full-link manner, the overall recovery rate of the material is more than or equal to 85%, and the environmental load is reduced by more than 60% compared with the traditional plastic package.
10. The split cavity flavoring package of claim 5, wherein said flavoring powder cavities contain flavoring powder comprising at least four of salty yolk flavor, spicy flavor, tomato flavor, sea weed flavor, rattan pepper flavor, primary flavor, covering salty, spicy, sour, fresh flavor dimensions.

Description

Low-oil-absorption peanut and potato composite fried snack with cavity-dividing seasoning function and package Technical Field The invention belongs to the technical field of snack food processing and food packaging, and particularly relates to a low-oil-absorption peanut and potato composite fried snack with a cavity-dividing seasoning function and packaging. Background Peanuts and potatoes are high-quality raw materials of fried snack foods, the peanuts are rich in high-quality proteins, unsaturated fatty acids and various minerals, the fried peanuts are fragrant and crisp in taste, the potatoes are rich in dietary fibers, resistant starch and vitamin C, and the national policy of 'potato staple food' is pushed, so that policy support is provided for potato deep processing, and the peanuts and the potatoes have extremely high processing and nutrition potential. The traditional fried snack food packaging mainly comprises single potato chips, is high in oil content, has the problems of easy softening and loose mouthfeel, is easy to cause health risks after long-term eating, is difficult to achieve the dual aims of reducing oil absorption and improving brittleness and hardness simultaneously in the prior processing technology, is high in starch-based traditional coating oil absorption rate, is insufficient in brittleness, cannot give consideration to health and mouthfeel, is serious in industrial product homogeneity, is mostly single food material and single flavor, is difficult to meet the diversified and individualized taste requirements of consumers, is only provided with basic storage and sealing functions, is single in flavor, has no flavoring function design, cannot be independently customized by consumers, is partially packaged by nondegradable plastics, is poor in environmental protection, is limited in sealing and fresh-keeping effects, and is short in product shelf life and easy to oxidize and rancid. In the prior art, although some research and development attempts of low-fat fried foods are focused on local optimization of the processing technology, the synergistic innovation of 'food material compounding, low oil absorption technology and personalized seasoning packaging' is not realized, and the triple contradiction of health, taste and experience of the traditional products can not be fundamentally solved. Therefore, development of the peanut and potato composite fried snack which has low oil absorption, high taste and personalized seasoning and is matched with innovation and environment-friendly packaging becomes a technical problem to be solved urgently in the industry. Disclosure of Invention The invention aims to solve the problems in the background art, provides the low-oil-absorption peanut and potato composite fried snack with the function of seasoning in a split cavity, realizes the unification of low-fat health and good-quality mouthfeel, simultaneously provides a preparation method of the snack, has accurate technological parameters and can be copied industrially, and further provides a matched split cavity seasoning package, so that the multifunctional integration of food storage, multi-flavor accurate seasoning and interactive eating is realized, and the environment friendliness and freshness preservation are both considered. In order to achieve the above purpose, the present invention adopts the following technical scheme: 1. Low-oil-absorption peanut and potato composite fried snack with cavity-separating seasoning function: The snack is composed of low oil-absorbing coated peanuts and low oil-absorbing fried potato blocks, the low oil-absorbing coated peanuts and the low oil-absorbing fried potato blocks are compounded to realize nutrition complementation, high protein of the peanuts and high dietary fiber of potatoes form nutrition coordination, resistant starch can supplement dietary fiber functions, and the low oil-absorbing coated peanuts have the oil content of less than or equal to 15% and the low oil-absorbing fried potato blocks have the oil content of less than or equal to 12% as detected by a Soxhlet extraction method, so that the overall oil-reducing rate of more than or equal to 35% and the health risk of traditional fried foods is effectively reduced. The low oil absorption coated peanuts are prepared by compounding 30g of wheat flour, 10g of pregelatinized corn starch, 3g of resistant starch RS, 1g of soybean protein isolate, 1g of salt and 0.5g of baking soda according to the mass ratio, wherein the ratio is the optimal ratio, so that low oil absorption can be realized, natural Maillard reaction can be initiated, the coated peanuts are golden in color, no additional coloring agent is required to be added, the coated recovery rate is more than or equal to 48.28%, the adhesion degree is more than or equal to 32.56%, and the coated is ensured to be uniformly adhered and not to fall off. The low oil absorption fried potato block is prepared from at least one of potato