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Research On Deep-frying Process Of New Style Fast-food And Its Quality Improved By Oxidation Starch Phosphoric Acid Ester And Chitosan

Posted on:2003-02-17Degree:DoctorType:Dissertation
Country:ChinaCandidate:M D YangFull Text:PDF
GTID:1101360065456169Subject:Pomology
Abstract/Summary:PDF Full Text Request
By taking the connotation of Fast-food as its starting point, the development of Fast-food home and abroad as its clue, the subject attribute of Fast-food as its basis, the problems lagging in exploitation of the breed involved in the development of fast food worldwide as its cut-in point, this paper is intended to develop a new type of Fast-food featured by the redistribution of materials and the combination of dishes and meal in order to establish material foundation for the development of the Chinese style Fast-food.In this paper, flour, egg, meat, vegetable and mushroom are taken as cooking materials, the new style Fast-food formed by the structure recombination is taken as the study target. By means of even experiment, single factor experiment, rotate regression experiment, scan electronic microscope technology, X-radial diffraction, laser granularity scan, high effect liquid chromatogram-mass spectrum, gas chromatogram-mass spectrum, animal experiment etc., the best deep fry process is defined. Mean while, the effect of oil which is of inferior quality on the quality of Fast-food and the function of oxidation starch phosphoric acid ester and chitosan on improving the quality of Fast-food are being studied here. Experiment results are treated by way of regression analysis, correlation analysis, single domino effect analysis, respond surface of mutual domino effect analysis, the following conclusions are thus made:1. The best deep-fry process: The temperature is 180C; the ratio between oil and stuff is 3:1; the frying time is 2.5 minutes. The contributing rate of every factor on food quality structure is as follows: frying temperature > frying time > the ration between cooking materials and oil.2. The effect of the polarized ingredients of oil on the quality structure and construction.(1) With the increasing of the frying time, and worsening of oil quality, the macromolecule substance and polarized ingredients hi the oil, specific heat of the oil, the quantity of absorbing the oil, and the scarfskin of the product will increase, and there will be a linearity relationship between the content of polarized ingredient and frying time; but the worsening of the oil quality exerts little effect on the moisture content of the frying food.(2) By analyzing the fresh oil, the fourth day oil and the eighth day oil and the oil waste through gas chromatogram-mass spectrum and liquid chromatogram-mass spectrum, one may notice that with the increase of the frying time, the types and contents of the polarized ingredient in the oil increase too. They mainly contain some chemical compound like the hydroxyl group and the carboxyl group, especially the3latter; the active combination is mainly made up of fat acid whose molecular weight is of small quantity; the polymer thus produced is not closely polymerized.(3) By the structure test and the sensory evaluation on the fried products fried in the oil which deteriorates at different level, a conclusion is made: the perforation force of the deep-fry Fast-food shows no clear difference, but the cut coefficient increases with the increase of the polarized ingredient in the oil; while the compress coefficient undergoes a continuous decline till the sixth day, and then an increase to the eighth day; the sensory evaluation fails to show there is a clear relation between the oil character , rigidity and the quality of oil, but it shows that the crispness and the tenacity gradually decrease following the worsening of the oil quality.3. By scientific studying, the process and the basic character of the oxidation starch phosphoric acid ester are defined. While being added to the fast food, it can improve the freeze-melt stability, and can advance the paste time, reduce the paste temperature and avoid over-frying. Thus it can improve the elasticity and the tenacity of the dough, the rigidity and the processing ability of the product, and thereby improve the quality of the final products. It is of benefit to the industrialized production. By the sensory evaluatio...
Keywords/Search Tags:Fast-food, deep-fry and the deterioration of oil, oxidation starch, phosphoric acid ester, chitosan, edible film
PDF Full Text Request
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