CN103271253B - Inhibitor for inhibiting generation of acrylamide in potato frying process and use method of inhibitor - Google Patents
Inhibitor for inhibiting generation of acrylamide in potato frying process and use method of inhibitor Download PDFInfo
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- CN103271253B CN103271253B CN201310243606.3A CN201310243606A CN103271253B CN 103271253 B CN103271253 B CN 103271253B CN 201310243606 A CN201310243606 A CN 201310243606A CN 103271253 B CN103271253 B CN 103271253B
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Abstract
The invention relates to an inhibitor for inhibiting generation of acrylamide in a potato frying process and a use method of the inhibitor, and belongs to the technical field of food science. Aiming at the problem that toxic acrylamide is easily generated by crisp potato chips under high-temperature frying conditions, a food safety single or compound antioxidant taking blueberry anthocyanins as main components is screened out for inhibiting generation of acrylamide through an antioxidant mechanism. The technology has a good effect of inhibiting generation of acrylamide, achieves the purpose of integrating various nutritional substances, and has a good market prospect.
Description
Technical field
This research relates to technical field of food science, specifically a kind ofly when fried potato suppresses inhibitor and the using method thereof that acrylamide produces.
Background technology
Saratoga chip is a kind of leisure food, has the features such as local flavor is good to eat, portable, is subject to more and more consumers' favor.But scientist has been found that potato block, bar and produces acrylamide through the fried meeting of high temperature.Acrylamide is commonly called as the third poison, can cause that human nerve damages and cause genotoxicity, can cause animal to become abnormal, canceration, is the potential carcinogens of the mankind.In today of pay attention to day by day health and safety, how to reduce the acrylamide content in potato fried chip, improve potato block color and luster and quality is the important topic that promotes potato processing and industrialized development thereof simultaneously.According to the viewpoint of Mottyam and Stadler, in fried high starch food, the generation of acrylamide is an oxidizing process.Therefore use antioxidant to obtain broad research as acrylic amide restrainer in crisp production process of fried potato.At present with NaHSO
3, CaCl
2with cysteine be many.Although NaHSO
3, CaCl
2can suppress potato chips acrylamide and produce, but all can not have additional nutrients to potato chips, even may bring adverse consequences.
[1] Stadler R. H., Blank I., Varga N., et al. Acrylamide from Maillard rection products[J]. Nature, 2002, 419(6906): 449-450.
[2] Mottram D. S.,Wedzicha B. L., Dodson A. T. Acrylamide is formed in the Maillard rection[J]. Nature, 2002, 419(6906): 448-449。
Summary of the invention
A kind of novel inhibitors that suppresses acrylamide generation while the object of the invention is to study fried Malin's potato chips, in suppressing acrylamide generation, also will reach the object of multiple nutrients mass integration, make saratoga chip or French fries become relieved nutraceutical.The invention also discloses effective using method of inhibitor.
A kind of inhibitor that suppresses acrylamide generation when fried potato of the present invention, it is characterized in that suppressing the inhibitor that acrylamide produces is new antioxidant, it consists of: take Anthocyanin from Blueberry as single dose or using one or both in vitamin C, citric acid as the made composite antioxidant of synergist, composite antioxidant weight ratio is Anthocyanin from Blueberry: vitamin C is 5:1; Anthocyanin from Blueberry: citric acid is 5:1; Anthocyanin from Blueberry: vitamin C: citric acid is 5:1:1.
First inhibitor single dose or composite antioxidant are made to maceration extract, then potato is cleaned, peeling, be prepared into the uniform potato chips of 2mm thickness with plane, be cut into 3.5 × 2.0cm size with blade again, clear water floats free starch, puts 85 ℃ of hot water blanching 3.5min, in different solutions, soak after 30min again, then at 60 ℃ of oven drying 15min; Then fried extremely bulk state at 130 ℃, drains oil, cooling, obtains finished product.
The aqueous solution that in above-mentioned maceration extract, oxidant single dose or complexing agent concentration are 0.3%-0.5%W/W.
For contrast, acrylamide content in the potato chips sample of different antioxidant processing is carried out qualitative, quantitative with 2,3-dibromo propionamide (acrylamide), specifically see Fig. 1,2.
On stream, take clear water as contrast, the listed antioxidant of his-and-hers watches 1 carries out pretreatment to potato crispy chip respectively to the technology of the present invention under 0.1%, 0.3% and 0.5% concentration, and in products therefrom, acrylamide content is in table 1.
As seen from table, except Tea Polyphenols, other five kinds of antioxidants, along with the increase of mass fraction, obviously strengthen the inhibitory action of acrylamide, process potato chips as reference take clear water, and recording wherein acrylamide content is 7.29 μ g/kg.Make comparisons as an example of the citric acid of best results example, mass fraction is respectively 0.1%, 0.3%, 0.5% citric acid solution and soaks the fried rear acrylamide content of potato chips and reduced respectively 68.86%, 72.70%, 82.30% compared with control group, secondly reduce respectively 58.44%, 77.77%, 80.66% for Cys, glycine reduces respectively 42.11%, 48.42%, 50.07%.Tea Polyphenols is more than 0.3% just to lose inhibition in concentration.
The present invention, take Anthocyanin from Blueberry, vitamin C and citric acid as antioxidant, carries out pretreatment to crisp of fried potato, and coordinates best frying technological process, thereby effectively reaches the object that suppresses the generation of acrylamide in fried potato production process.
Because Anthocyanin from Blueberry is natural antioxidant, and there is very high health care and be worth, have anti-oxidant, delay senility, antibacterial, sterilization, the several functions such as anticancer.Vitamin C can be used for treating vitamin-deficiency and anaphylaxis dermatosis, aphtha, flu etc., can promote wound healing, strengthens body anti-inflammation energy, is also a kind of nutriment.Citric acid is distributed widely in plant fruit juice, and therefore the present invention, in suppressing acrylamide generation, also reaches the object of multiple nutrients mass integration.
Accompanying drawing explanation
Fig. 1: 2,3-dibromo propionamide GC(acrylamide) chromatogram
Fig. 2: different antioxidants are processed the GC chromatogram in rear sample.
A in figure: Tea Polyphenols processing sample; B: anthocyanin (purity is 7%) processing sample; C: Anthocyanin from Blueberry (purity is 7%) and vitamin C 5:1 mixture process sample; D: Anthocyanin from Blueberry: citric acid: the mixture process sample that vitamin C is 5:1:1).
the specific embodiment
embodiment mono-
antioxidant is:anthocyanin from Blueberry.
The Anthocyanin from Blueberry that is 7% by purity is mixed with 0.5% maceration extract, for subsequent use.
concrete using method is:
Potato is cleaned, and peeling, is prepared into the uniform potato chips of 2mm thickness with plane, be cut into 3.5 × 2.0cm size with blade again, clear water floats free starch, puts 85 ℃ of hot water blanching 3.5min, in different solutions, soak after 30min again, then at 60 ℃ of oven drying 15min; Then fried extremely bulk state at 130 ℃, drains oil, cooling, obtains product.
In products obtained therefrom, acrylamide average content is 2.54 μ g/kg(n=3).And be treated to 7.29 μ g/kg(n=3 with clear water).
embodiment bis-
antioxidant is:anthocyanin from Blueberry (purity is 7%) and vitamin C 5:1 mixture.
Said mixture is mixed with to 0.3% maceration extract, for subsequent use.
concrete using method is:
Potato is cleaned, and peeling, is prepared into the uniform potato chips of 2mm thickness with plane, be cut into 3.5 × 2.0cm size with blade again, clear water floats free starch, puts 85 ℃ of hot water blanching 3.5min, in different solutions, soak after 30min again, then at 60 ℃ of oven drying 15min; Then fried extremely bulk state at 130 ℃, drains oil, cooling, obtains product.
In products obtained therefrom, acrylamide average content is 2.01 μ g/kg(n=3).And be treated to 7.29 μ g/kg(n=3 with clear water).
embodiment tri-
antioxidant is:anthocyanin from Blueberry: citric acid: the mixture that vitamin C is 5:1:1.
Said mixture is mixed with to 0.5% maceration extract, for subsequent use.
concrete using method is:
Potato is cleaned, and peeling, is prepared into the uniform potato chips of 2mm thickness with plane, be cut into 3.5 × 2.0cm size with blade again, clear water floats free starch, puts 85 ℃ of hot water blanching 3.5min, in different solutions, soak after 30min again, then at 60 ℃ of oven drying 15min; Then fried extremely bulk state at 130 ℃, drains oil, cooling, obtains product.
In products obtained therefrom, acrylamide average content is 1.47 μ g/kg(n=3).And be treated to 7.29 μ g/kg(n=3 with clear water).
Claims (2)
1. a kind of using method that suppresses the inhibitor that acrylamide produces when fried potato, the inhibitor that it is characterized in that the inhibition acrylamide generation of indication is composite antioxidant, it consists of: with Anthocyanin from Blueberry, the composite antioxidant that vitamin C and citric acid are made, composite antioxidant weight ratio is Anthocyanin from Blueberry: vitamin C: citric acid is 5:1:1, using method is first composite antioxidant to be made to maceration extract, then potato is cleaned, peeling, be prepared into the uniform potato chips of 2mm thickness with plane, be cut into 3.5 × 2.0cm size with blade again, clear water floats free starch, put 85 ℃ of hot water blanching 3.5min, in maceration extract, soak after 30min, again at 60 ℃ of oven drying 15min, then fried extremely bulk state at 130 ℃, drains oil, cooling, obtains finished product.
2. the using method of the inhibitor that inhibition acrylamide according to claim 2 produces, the aqueous solution that the concentration that it is characterized in that composite antioxidant maceration extract is 0.3%-0.5%W/W.
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| CN106213335A (en) * | 2016-08-26 | 2016-12-14 | 樊艳姣 | Utilize the method that Hylocereus undatus prepares potato chips |
| CN106387769A (en) * | 2016-08-26 | 2017-02-15 | 樊艳姣 | Method for preparing potato chips |
| CN106213334A (en) * | 2016-08-26 | 2016-12-14 | 樊艳姣 | The processing method of potato chips |
| CN106136137A (en) * | 2016-08-26 | 2016-11-23 | 樊艳姣 | The preparation method of potato chips |
| CN106262258A (en) * | 2016-08-26 | 2017-01-04 | 樊艳姣 | The method of the healthy potato block of preparation |
| CN107549718A (en) * | 2017-10-11 | 2018-01-09 | 高雨荷 | A kind of preparation method of the non-fried potato chips containing OPC |
| CN108013407A (en) * | 2017-11-30 | 2018-05-11 | 江南大学 | A kind of method of acrylamide and 5 hydroxymethyl furfural content in reduction potato chips |
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