CN102428988A - Production method of reducing generation of acrylamide in bread - Google Patents
Production method of reducing generation of acrylamide in bread Download PDFInfo
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- CN102428988A CN102428988A CN2011103559146A CN201110355914A CN102428988A CN 102428988 A CN102428988 A CN 102428988A CN 2011103559146 A CN2011103559146 A CN 2011103559146A CN 201110355914 A CN201110355914 A CN 201110355914A CN 102428988 A CN102428988 A CN 102428988A
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Abstract
The invention discloses a production method of reducing generation of acrylamide in bread, which belongs to the technical field of food safety control and includes conventionally making dough, brushing a baking mould with an edible starch film, putting the dough into the baking mould, putting the baking mould into a fermentation box for fermentation, then brushing the dough with an edible starch film, putting the dough into a preheating oven, and baking the dough at 190-200 DEG C for 12-15 minutes to obtain cooked bread. The bread is brushed with the edible starch film prior to being baked, so that generation of the acrylamide in the production process is reduced, and the production method is simple and easy, low in cost and easy to be popular with and popularized to enterprises, and plays an important role in improving safety of products.
Description
Technical field
The present invention relates to a kind of bread production method, be specifically related to a kind of production method that reduces generation amount of acrylic amide in the bread.
Background technology
Acrylamide is listed in 2A class carcinogenic substance by international cancer research institution, promptly human possibility carcinogenic substance.Acrylamide possibly have genotoxicity and teratogenesis to the mankind, also can cause the change of inhereditary material and the generation of cancer, and wherein most important toxic effect brings out cancer exactly.In April, 2002; Sweden state food management board and Stockholm Univ Sweden unite the issue bulletin; Find to contain acrylamide in a lot of food, when the food that especially is rich in carbohydrate is handled through high temperature process such as frying are roasting, can produce the acrylamide that content does not wait; And along with the rising of processing temperature, its content can increase.Discover that the Maillard reaction is to cause the main path that acrylamide generates under the hot conditions.Reduced sugar such as glucose, fructose and asparagine are main reacting precursor things, and the heating process that is higher than 120 ℃ is the necessary condition that generates acrylamide.Based on this result, the method that research at present suppresses acrylamide mainly comprises: select asparagine and the low raw material of content of reducing sugar, reduce hot processing temperature and shorten process time, all help reducing the formation of acrylamide.But because the change of process raw material varieties and processing technology can have influence on the organoleptic quality of food, therefore, acrylamide formed is a hot issue to the research additive always in the food to reduce.Research shows; Add non-reduced disaccharide trehalose; Some amino acid, chick-pea albumen and soybean protein hydrolyate, acidulants such as citric acid, anti-oxidants such as bamboo leaf flavone, forulic acid, Rosmarinus officinalis extract; Metal ions such as calcium, magnesium, zinc, copper, aluminium, sodium acid carbonate replace carbonic hydroammonium can reduce the generation of acrylamide to some extent as leavening agent etc.The patent applied for that above-mentioned research has, but relate generally to the research and the fried food of simulated system, do not retrieve the report that the method for using fruit glaze agent reduces acrylamide content in the high-temperature processed food.Research shows that general requirement of the content of acrylamide in the bread is lower than 30-343mg/kg, and the acrylamide problem that how to reduce in the bread becomes the healthy hot issue that the consumer pays close attention to.
Summary of the invention
The technical problem that the present invention will solve: provide a kind of and can take into account bread nutrition and mouthfeel, can effectively reduce the bread production method of generation amount of acrylic amide.
Technical scheme of the present invention:
Reduce the production method of generation amount of acrylic amide in the bread, may further comprise the steps:
(1) prepares the bread green compact by conventional method;
(2) at mould external coating one deck edible starch film, put into mould to the bread green compact, place proofing box to proof 120-150min mould;
(3) proof completion after; Bread green compact surface brush last layer edible starch film in mould makes the edible starch film on the bread green compact, retain 1-2min, then the bread green compact is put in the baking box of preheating; Under 190-200 ℃ temperature, toast 12-15min, obtain ripe bread.
The thickness of said edible starch film is 1-2mm.
Said edible starch film is prepared by following method: the ative starch of 2 ~ 6 weight portions, the carboxymethyl cellulose of 0.3 ~ 3 weight portion and the water of 100 weight portions are mixed furnishing starch milk, the glycerine of adding 1.2 ~ 4.5 weight portions; In 65 ~ 95 ℃ water-bath, make starch milk gelatinization 30 ~ 40 min then; And under this temperature, being incubated 30 ~ 40min, stirring homogenizes starch milk, vacuumizes; Remove the gas in the starch milk, and then brushing obtains the edible starch film.
Said ative starch is a kind of in cereal starch, the potato starch, or the mixture of the two; Said mixing speed is 1200 ~ 5000 r/min, and mixing time is 1 ~ 4 min; Vacuum when vacuumizing is-0.09 MPa.
Saidly prepare the bread green compact by conventional method and comprise: take by weighing the bread supplementary material, add water, and face, use the oodle maker compressing tablet then, process pillow profile bag green compact, the quality control of each bread green compact is at 21.5～23.0g.
Said proofing is under temperature 38-42 ° C, relative humidity are the condition of 80-90%, to carry out.
Positive beneficial effect of the present invention:
(1) the present invention select for use to human body safely, the edible starch film that has no side effect is as fruit glaze agent; Through special bread baking technology; Under the prerequisite of taking into account bread nutrition and organoleptic feature, reach and suppress the purpose that acrylamide forms in the bread in the process.The result shows that the present invention uses the edible starch film on bread green compact surface, and very obvious to the inhibition effect of acrylamide content in the crust, inhibiting rate can reach 68.6%～79.5%.
(2) the inventive method is compared with the existing method that adopts various food additives to reduce generation amount of acrylic amide in the bread; Practical more, safety and effective, in the generation amount of acrylic amide, the bread flavor of processing is better in reducing crust in the present invention; Do not influence the mouthfeel and the quality of bread; Edible safety, this " protectiveness processing technology " pattern can not produce any influence to the local flavor and the quality of bread, more can not cause new food safety risk.Method is simple for this, and production cost is low, accepted and promote the use of by vast enterprise easily.
The specific embodiment
Below in conjunction with embodiment the present invention is described further.
Embodiment 1 reduces the production method of generation amount of acrylic amide in the bread, may further comprise the steps:
(1) take by weighing flour 100g, salt 1g, yeast 1g adds water 50ml and face 15min, with oodle maker compressing tablet 30 times, processes pillow profile bag green compact, and the quality control of each bread green compact is at 21.5～23.0g;
(2) at mould external coating one deck edible starch film, put into mould to the bread green compact, place proofing box to proof 2h (38 ° of C of temperature, humidity 90%) together with the bread green compact mould;
(3) proof completion after, with the thick edibility cornstarch film of bread green compact dough surface brush one deck 1mm, wait dough to absorb 1min, bread green compact dough is put into the baking box of preheating, toast 15 min (190 ° of C of baking temperature), finally obtain bread.
The preparation method of edibility cornstarch film wherein: take by weighing corn ative starch 5 g and food-grade carboxymethyl cellulose 0.3 g; Mix the back with 100 ml deionized water furnishing starch milks, add food-grade glycerine 1.25 g plasticizing, gelatinization 30 min in 75 ± 2 ℃ water-bath; Then at 75 ± 2 ℃ of insulation 30min; Under the rotating speed of 1200 r/min, stir 2 min, starch milk is homogenized, vacuumize the gas that removes in the starch milk; In starch milk, do not have bubble, obtain edibility cornstarch film after the brushing.
Wherein, the production equipment of use is following: the new wheat machinery of SINMAG Wuxi Co., Ltd, SM-10 type dough mixing machine; Shanghai is seedling Co., Ltd early, TP325 type trimmer; The many food machinerys of Guangzhou rising sun Co., Ltd, VF-12C bread proofing box; Mound board food machinery, temperature automatically controlled electric oven.
Embodiment 2 reduces the production method of generation amount of acrylic amide in the bread, may further comprise the steps:
Take by weighing 100g flour, salt 1g, yeast 1g; Amount of water is 50ml and face 15min, with oodle maker compressing tablet 30 times; Become the pillow type, the quality control of each bread green compact is at 21.5～23.0g, is placed on the bread green compact in the prior mould of brushing with edibility farina film; Place proofing box to proof 2h (38 ° of C of temperature, humidity 90%) together with the bread green compact mould.After proofing completion, again dough surface is brushed edibility farina breast, wait question handler to absorb 1min, form the thick farina film of 1mm, put into the oven for baking 15min (190 ° of C of baking temperature) of preheating, finally obtain bread.
The preparation of farina film: with potato ative starch 5g and food-grade carboxymethyl cellulose 0.3g with 100ml deionized water furnishing starch milk, with glycerine (food-grade) 1.25g plasticizing, gelatinization 30min in 71 ± 2 ℃ water-bath; 71 ± 2 ℃ of insulation 30min; Under the 1200r/min rotating speed, stir 2 min, make it homogeneous, vacuumize the gas that removes in the starch milk; Vacuum is-0.09MPa to obtain edibility farina film after the brushing.
Embodiment 3 and embodiment 1 are basic identical, and difference is: substitute edibility cornstarch film wherein with edibility mixing starch film.
The preparation method of edibility mixing starch breast is: with corn ative starch and each 2.5g of potato ative starch and carboxymethyl cellulose (food-grade) 0.3g with 100ml deionized water furnishing starch milk; Glycerol adding (food-grade) 1.25g makes it plasticizing; Gelatinization 30min in 75 ± 2 ℃ water-bath at 75 ± 2 ℃ of insulation 30min, stirs 2 min under the rotating speed of 1200 r/min; Starch milk is homogenized; Vacuumize the gas that removes in the starch milk, vacuum is-0.09MPa to obtain edibility mixing starch film after the brushing.
Embodiment 4: this example is the reference examples of embodiment 1-3, and the way of bread base is identical, and difference is not use in the preparation process any starch film.Concrete steps:
Take by weighing 100g flour, salt 1g, yeast 1g, amount of water are 50ml; With face 15min,, process pillow profile bag green compact with oodle maker compressing tablet 30 times; The quality control of each bread green compact places proofing box to proof 2 h (38 ° of C of temperature, humidity 90%) on the bread green compact at 21.5～23.0g.Be placed on oven for baking 15 min (190 ° of C of baking temperature) of preheating after proofing, finally obtain bread.
Embodiment 5 reduces the production method of generation amount of acrylic amide in the bread, may further comprise the steps:
Take by weighing flour 100g, yeast 1g, milk powder 4g, sugared 20g, salt 1g, egg 10g, flour, yeast, milk powder are mixed, stir 2min and get compound; Sugar and salt are dissolved in the 50ml water, and dissolving back and egg together add in the above-mentioned compound, stir 5min, add margarine 14g and face 13min.With oodle maker compressing tablet 30 times, process pillow profile bag green compact, the quality control of each bread green compact is at 21.5～23.0g.
Be placed on the bread green compact in the prior mould of brushing with edibility cornstarch film, place proofing box to proof 2h (38 ° of C of temperature, humidity 90%) together with the bread green compact mould.After proofing completion, brush the thick edibility cornstarch film of one deck 1mm at bread green compact dough surface, wait absorb 1min after, dough is put into the oven for baking 15min (190 ° of C of baking temperature) of preheating, finally obtain bread.
The preparation of edibility cornstarch film: corn ative starch 5g and food-grade carboxymethyl cellulose 0.3g are mixed; With 100ml deionized water furnishing starch milk, glycerol adding (food-grade) 1.25g makes it plasticizing, gelatinization 30min in 75 ± 2 ℃ water-bath; 75 ± 2 ℃ of insulation 30min; 1200r/min homogeneous 2min vacuumizes the gas of removing in the starch milk, obtains edibility cornstarch film after the brushing.
Embodiment 6 and embodiment 5 are basic identical, and difference is:
Substitute edibility cornstarch film wherein with edibility farina film.
The preparation of edibility farina film: potato ative starch 5g and carboxymethyl cellulose (food-grade) 0.3g is with 100ml deionized water furnishing starch milk; Glycerol adding (food-grade) 1.25g makes it plasticizing; Gelatinization 30min in 71 ± 2 ℃ water-bath, 71 ± 2 ℃ of insulation 30min, 1200r/min homogeneous 2min; The method degassing that employing vacuumizes obtains edibility farina film after the brushing.
Embodiment 7 and embodiment 5 are basic identical, and difference is:
Substitute edibility cornstarch film wherein with edibility mixing starch film.
The preparation of edibility mixing starch film: corn ative starch and each 2.5g of potato ative starch and carboxymethyl cellulose (food-grade) 0.3g are with 100ml deionized water furnishing starch milk; With glycerine (food-grade) 1.25g plasticizing, gelatinization 30min in 75 ± 2 ℃ water-bath, 75 ± 2 ℃ of insulation 30min; 1200r/min homogeneous 2min; The method degassing that employing vacuumizes, evacuated pressure is-0.09MPa to obtain edibility mixing starch film after the brushing.
Embodiment 8: this example is the reference examples of embodiment 5-7, and the way of bread base is identical, does not use starch film in the preparation process.
Take by weighing flour 100g, yeast 1g, milk powder 4g, sugared 20g, salt 1g, egg 10g, flour, yeast, milk powder are mixed, stir 2min and get compound; Sugar and salt are dissolved in the 50ml water, and dissolving back and egg together add in the above-mentioned compound, stir 5min, add margarine 14g and face 13min.With oodle maker compressing tablet 30 times, process pillow profile bag green compact, the quality control of each bread green compact is at 21.5～23.0g.
Place proofing box to proof 2h (38 ° of C of temperature, humidity 90%) on the bread green compact.Put into the oven for baking 15min (190 ° of C of baking temperature) of preheating after proofing, finally obtain bread.
The mensuration of acrylamide content in the crust:
Get crust sample 5g, adopt HPLC-MS/MS to measure acrylamide content.Waters Micromass-Quattro Micro triple quadrupole bar tandem mass spectrometer (HPLC-MS/MS); Waters-2695 type HPLC appearance (U.S. Waters company), PDAD, Venusil MP-C18 pillar (250 * 4.6mm, 5 μ m) be equipped with.The HPLC parameter is: flowing phase is acetonitrile and the water mixed liquid that contains 0.1% formic acid, and ratio is 10:90 (v:v); Adopt isocratic elution, flow velocity 0.2mL/min; 30 ℃ of column temperatures; Sampling volume 20 μ L.
MS parameter: electron spray ionisation source positive ion mode (ESI
+); Scanning of the mass spectrum mode: multiple reaction monitoring (MRM); Capillary voltage: 1.0kV; Taper hole voltage: 20V; Ion source temperature: 110 ℃; Desolventizing temperature degree: 400 ℃; Desolventizing throughput: 600L/h; Taper hole throughput: 50L/h; Collision cell inlet voltage: 2.0V; Collision cell outlet voltage: 3V; Collision energy: 20eV; Collision cell vacuum: 2.2 * 10
-3Torr.Monitoring ion: acrylamide parent ion
M/z71.7, daughter ion
M/z54.8;
13C
3-acrylamide parent ion
M/z74.7, daughter ion
M/z57.8; Quota ion: acrylamide
M/z54.8 with
13C
3-acrylamide
M/z57.8.
Draw the acrylamide calibration curve with MassLynx4.1 liquid matter workstation software (Waters company, the U.S.), and carry out acrylamide in the sample quantitatively.The inhibition effect of acrylamide is represented with inhibiting rate (%):
Inhibiting rate=(1-C
t/ C
k) * 100 %
C wherein
tAnd C
kThe content (mg/kg) of acrylamide in bread that the inventive method makes and the reference examples bread is adopted in expression respectively.Test result is seen table 1.
Table 1 edible starch film is to the influence of acrylamide content in the bread
Because the formation of acrylamide mainly is on the surface of food, so detected the content of acrylamide in the crust.Data show in the table 1, and dough surface uses the edible starch film, and very obvious to the inhibition effect of acrylamide content in the crust, inhibiting rate can reach 68.6%～79.5%.
Can find out from table 1; Suppress effect decrease (13.0%～25.5%) with the acrylamide of (embodiment 5-7) 3 embodiment of embodiment 8 contrast; Possibly be because in reference examples and respective embodiments thereof; Make due to the auxiliary material complicacy of bread, the milk powder of interpolation, sugar, egg, margarine oil's wet goods component have infiltration in various degree to the edible starch film in bake process, and the blocking water of edible starch film, oil resistance performance have been produced certain influence.
Analyze: the edible starch film is for the inhibitory action of acrylamide content in the crust, possibly be because different causing of ratio of its precursor substance composition in starch and the flour.With the potato is example, and in the component of potato tubers, starch is 6～11: 1 with the Protein content ratio, and Protein content is merely about 1% (starch is 100: 1 with the Protein content ratio) in the farina.
Claims (8)
1. the production method of generation amount of acrylic amide in the minimizing bread is characterized in that this method may further comprise the steps:
(1) prepares the bread green compact by conventional method;
(2) at mould external coating one deck edible starch film, put into mould to the bread green compact, place proofing box to proof 120-150min mould;
(3) proof completion after; Bread green compact surface brush last layer edible starch film in mould makes the edible starch film on the bread green compact, retain 1-2min, then the bread green compact is put in the baking box of preheating; Under 190-200 ℃ temperature, toast 12-15min, obtain ripe bread.
2. production method according to claim 1 is characterized in that, the thickness of said edible starch film is 1-2mm.
3. production method according to claim 1 is characterized in that, said edible starch film is prepared by following method: the ative starch of 2 ~ 6 weight portions, the carboxymethyl cellulose of 0.3 ~ 3 weight portion and the water of 100 weight portions are mixed; The furnishing starch milk; Add the glycerine of 1.2 ~ 4.5 weight portions, in 65 ~ 95 ℃ water-bath, make starch milk gelatinization 30 ~ 40 min then, and under this temperature, be incubated 30 ~ 40min; Stirring homogenizes starch milk; Vacuumize, remove the gas in the starch milk, and then brushing obtains the edible starch film.
4. production method according to claim 3 is characterized in that, said ative starch is a kind of in cereal starch, the potato starch, or the mixture of the two.
5. production method according to claim 3 is characterized in that, said mixing speed is 1200 ~ 5000 r/min, and mixing time is 1 ~ 4 min.
6. production method according to claim 3 is characterized in that, the vacuum during said vacuumizing is-0.09 MPa.
7. production method according to claim 1 is characterized in that, saidly prepares the bread green compact by conventional method and comprises: take by weighing the bread supplementary material; Add water, and face, the oodle maker compressing tablet used then; Process pillow profile bag green compact, the quality control of each bread green compact is at 21.5～23.0g.
8. according to each described production method of claim 1-7, it is characterized in that said proofing is under temperature 38-42 ° C, relative humidity are the condition of 80-90%, to carry out.
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Cited By (2)
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| WO2014112960A3 (en) * | 2013-01-18 | 2014-09-04 | Gokmen Vural | Acrylamide-free bakery product and the production method thereof |
| CN109588659A (en) * | 2018-11-26 | 2019-04-09 | 西安天使食品有限责任公司 | A kind of potato chips preparation method and potato chips |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2014112960A3 (en) * | 2013-01-18 | 2014-09-04 | Gokmen Vural | Acrylamide-free bakery product and the production method thereof |
| CN109588659A (en) * | 2018-11-26 | 2019-04-09 | 西安天使食品有限责任公司 | A kind of potato chips preparation method and potato chips |
| CN109588659B (en) * | 2018-11-26 | 2022-10-25 | 西安天使食品有限责任公司 | Potato chip preparation method and potato chips |
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