CN102428988B - Production method of reducing generation of acrylamide in bread - Google Patents
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- CN102428988B CN102428988B CN 201110355914 CN201110355914A CN102428988B CN 102428988 B CN102428988 B CN 102428988B CN 201110355914 CN201110355914 CN 201110355914 CN 201110355914 A CN201110355914 A CN 201110355914A CN 102428988 B CN102428988 B CN 102428988B
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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, i.e. human possibility carcinogenic substance.Acrylamide may 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 especially being rich in the high temperature processing processing such as food process frying-toasting of carbohydrate, can produce the acrylamide that content does not wait, and along with the rising of processing temperature, its content can increase.Research finds that the Maillard reaction is to cause the main path that acrylamide generates under the hot conditions.The 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 at present research 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 be conducive to reduce 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, the research additive is a hot issue with the growing amount that reduces Acrylamide in Foods always.Studies show that, add non-reduced disaccharide trehalose, some amino acid, Chickpea Protein and soybean protein hydrolyate, the acidulants such as citric acid, the antioxidants such as bamboo leaf flavone, forulic acid, Rosmarinus officinalis extract, the metal ions such as calcium, magnesium, zinc, copper, aluminium, sodium acid carbonate replace carbonic hydroammonium can reduce to some extent the generation of acrylamide as leavening agent etc.The patent applied for that above-mentioned research has, but relate generally to research and the fried food of simulated system, do not retrieve the report that reduces acrylamide content in the high-temperature processed food with the method for fruit glaze agent.The content General Requirements that studies show that 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 to be solved in the present invention: 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 according to a conventional method bread green compact;
(2) at baking mold external coating one deck edible starch film, bread green compact is put into baking mold, place proofing box to proof 120-150min baking mold;
(3) proof finish after, bread green compact surface brush last layer edible starch film in baking mold makes the edible starch film retain 1-2min at bread green compact, then bread green compact is put in the baking box of preheating, under 190-200 ℃ temperature, toast 12-15min, obtain ripe bread.
The thickness of described edible starch film is 1-2mm.
Described edible starch film is prepared by following methods: 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, the glycerine that adds 1.2 ~ 4.5 weight portions, then in 65 ~ 95 ℃ water-bath, make starch milk gelatinization 30 ~ 40 min, 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.
Described ative starch is a kind of in cereal starch, the potato starch, or the mixture of the two; Described mixing speed is 1200 ~ 5000 r/min, and mixing time is 1 ~ 4 min; Vacuum when vacuumizing is-0.09 MPa.
The described bread green compact for preparing according to a conventional method comprises: takes by weighing the bread supplementary material, adds water, and face, then use the oodle maker compressing tablet, make pillow profile bag green compact, the quality control of each bread green compact is at 21.5～23.0g.
Described proofing is to carry out under temperature 38-42 ° C, relative humidity are the condition of 80-90%.
Positive beneficial effect of the present invention:
(1) the present invention selects human-body safety, the edible starch film that has no side effect as fruit glaze agent, by special bread baking technique, 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 the bread green compact surface, and very obvious to the inhibition 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; more practical, safety and effective; the present invention is in reducing crust in the generation amount of acrylic amide; the bread flavor of processing is better; do not affect mouthfeel and the quality of bread; edible safety, this " protectiveness processing technology " pattern can not produce any impact to local flavor and the quality of bread, more can not cause new food safety risk.The method is simple and easy to do, and production cost is low, is accepted and promotes the use of by vast enterprise easily.
The specific embodiment
The invention will be further described below in conjunction with embodiment.
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, uses oodle maker compressing tablet 30 times, makes pillow profile bag green compact, and the quality control of each bread green compact is at 21.5～23.0g;
(2) at baking mold external coating one deck edible starch film, bread green compact is put into baking mold, place proofing box to proof 38 ° of C of 2h(temperature, humidity 90% together with bread green compact baking mold);
(3) proof finish after, with the thick edibility cornstarch film of bread green compact dough surface brush one deck 1mm, wait dough to absorb 1min, the bread green compact dough is put into the baking box of preheating, toast 190 ° of C of 15 min(baking temperatures), finally obtain bread.
The preparation method of edibility cornstarch film wherein: take by weighing native cornstarch 5 g and food-grade carboxymethyl cellulose 0.3 g, mix rear 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, until there is not bubble in the starch milk, obtain edibility cornstarch film after the brushing.
Wherein, the production equipment of use is as follows: 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 leavening case; 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 are 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, and bread green compact is placed in the prior baking mold of brushing with edibility farina film, place proofing box to proof 38 ° of C of 2h(temperature, humidity 90% together with bread green compact baking mold).Proof finish after, again dough surface is brushed edibility farina breast, wait question handler to absorb 1min, form the thick farina film of 1mm, put into 190 ° of C of oven for baking 15min(baking temperature of preheating), finally obtain bread.
The preparation of farina film: with potato ative starch 5g and food-grade carboxymethyl cellulose 0.3g 100ml deionized water furnishing starch milk, plastify with glycerine (food-grade) 1.25g, 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: with the alternative edibility cornstarch film wherein of edibility mixing starch film.
The preparation method of edibility mixing starch breast is: with native cornstarch and each 2.5g of potato ative starch and carboxymethyl cellulose (food-grade) 0.3g 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, under the rotating speed of 1200 r/min, stir 2 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, use oodle maker compressing tablet 30 times, make pillow profile bag green compact, the quality control of each bread green compact places proofing box to proof 38 ° of C of 2 h(temperature, humidity 90% bread green compact at 21.5～23.0g).Be placed on 190 ° of C of oven for baking 15 min(baking temperatures 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, after the dissolving and egg together add in the above-mentioned compound, stir 5min, adding margarine 14g, and face 13min.With oodle maker compressing tablet 30 times, make pillow profile bag green compact, the quality control of each bread green compact is at 21.5～23.0g.
Bread green compact is placed in the prior baking mold of brushing with edibility cornstarch film, places proofing box to proof 38 ° of C of 2h(temperature, humidity 90% together with bread green compact baking mold).Proof finish after, brush the thick edibility cornstarch film of one deck 1mm at the bread green compact dough surface, wait absorb 1min after, dough is put into 190 ° of C of oven for baking 15min(baking temperature of preheating), finally obtain bread.
The preparation of edibility cornstarch film: native cornstarch 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:
With the alternative edibility cornstarch film wherein of edibility farina film.
The preparation of edibility farina film: potato ative starch 5g and carboxymethyl cellulose (food-grade) 0.3g 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 that employing vacuumizes is degassed, obtains edibility farina film after the brushing.
Embodiment 7 and embodiment 5 are basic identical, and difference is:
With the alternative edibility cornstarch film wherein of edibility mixing starch film.
The preparation of edibility mixing starch film: native cornstarch and each 2.5g of potato ative starch and carboxymethyl cellulose (food-grade) 0.3g 100ml deionized water furnishing starch milk, plastify with glycerine (food-grade) 1.25g, gelatinization 30min in 75 ± 2 ℃ water-bath, 75 ± 2 ℃ of insulation 30min, 1200r/min homogeneous 2min, the method that employing vacuumizes is degassed, and 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, after the dissolving and egg together add in the above-mentioned compound, stir 5min, adding margarine 14g, and face 13min.With oodle maker compressing tablet 30 times, make pillow profile bag green compact, the quality control of each bread green compact is at 21.5～23.0g.
Place proofing box to proof 38 ° of C of 2h(temperature, humidity 90% bread green compact).Put into 190 ° of C of oven for baking 15min(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 instrument (U.S. Waters company), PDAD, Venusil MP-C18 pillar (250 * 4.6mm, 5 μ m) be equipped with.The HPLC parameter is: mobile 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 entrance 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 and
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 of acrylamide represents 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 sees Table 1.
Table 1 edible starch film is on the impact 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 of acrylamide content in the crust, inhibiting rate can reach 68.6%～79.5%.
As can be seen from Table 1, with the acrylamide inhibition of (embodiment 5-7) 3 embodiment of embodiment 8 contrast decrease (13.0%～25.5%), may be because in reference examples and corresponding embodiment thereof, due to the auxiliary material complexity of making bread, the milk powder that adds, sugar, egg, margarine oil's wet goods component have in various degree infiltration to the edible starch film in bake process, the blocking water of edible starch film, oil resistance performance have been produced certain impact.
Analyze: the edible starch film is for the inhibitory action of acrylamide content in the crust, may be because different the causing of ratio that its precursor substance forms in starch and the flour.Take potato as example, in the component of potato tubers, starch is 6～11: 1 with the content ratio of protein, and the content of protein only is about 1% (starch is 100: 1 with the content ratio of protein) in the farina.
Claims (1)
1. the production method of generation amount of acrylic amide in the minimizing bread is characterized in that the method may further comprise the steps:
(1) prepares according to a conventional method bread green compact;
(2) at baking mold external coating one deck edible starch film, bread green compact is put into baking mold, place proofing box to proof 120-150min baking mold;
(3) proof finish after, bread green compact surface brush last layer edible starch film in baking mold makes the edible starch film retain 1-2min at bread green compact, then bread green compact is put in the baking box of preheating, under 190-200 ℃ temperature, toast 12-15min, obtain ripe bread;
Described edible starch film is prepared by following methods: with the cereal starch of 2 ~ 6 weight portions or/and the water of the carboxymethyl cellulose of potato starch, 0.3 ~ 3 weight portion and 100 weight portions mix, the furnishing starch milk, the glycerine that adds 1.2 ~ 4.5 weight portions, then in 65 ~ 95 ℃ water-bath, make starch milk gelatinization 30 ~ 40 min, 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.
2, production method according to claim 1 is characterized in that, the thickness of described edible starch film is 1-2mm.
3, production method according to claim 1 is characterized in that, described stirring homogenizes starch milk, and its mixing speed is 1200 ~ 5000 r/min, and mixing time is 1 ~ 4 min.
4, production method according to claim 1 is characterized in that, the vacuum during described vacuumizing is-0.09 MPa.
5, production method according to claim 1 is characterized in that, the described bread green compact for preparing according to a conventional method comprises: take by weighing the bread supplementary material, add water, and face, the oodle maker compressing tablet then used, make pillow profile bag green compact, the quality control of each bread green compact is at 21.5～23.0g.
6, according to claim 1 each described production method is characterized in that-5, and described proofing is to carry out under temperature 38-42 ° C, relative humidity are the condition of 80-90%.
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| WO2014112960A2 (en) * | 2013-01-18 | 2014-07-24 | Gokmen Vural | Acrylamide-free bakery product and the production method thereof |
| 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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