CN103918957A - Pretreatment method for reducing content of acrylamide in fried cereal food - Google Patents
Pretreatment method for reducing content of acrylamide in fried cereal food Download PDFInfo
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- CN103918957A CN103918957A CN201410157424.9A CN201410157424A CN103918957A CN 103918957 A CN103918957 A CN 103918957A CN 201410157424 A CN201410157424 A CN 201410157424A CN 103918957 A CN103918957 A CN 103918957A
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- Prior art keywords
- brine electrolysis
- acrylamide
- cereals
- fried
- subacidity
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
- A23L19/105—Sweet potatoes
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
- A23L19/12—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops of potatoes
- A23L19/18—Roasted or fried products, e.g. snacks or chips
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
Abstract
The invention discloses a pretreatment method for reducing the content of acrylamide in fried cereal food. The pretreatment method comprises the following steps: step 1, preparing a slightly acidic electrolyzed water compound solution; step 2, cutting tubers of cereal plants according to a conventional method; and step 3, immersing potato chips in the slightly acidic electrolyzed water compound solution for 2-5 minutes. The pretreatment method provided by the invention has the beneficial effects that the content of acrylamide in fried plant tuber food can be reduced effectively.
Description
Technical field
The invention belongs to fried cereals manufacture technology field, relate to a kind of pre-treating method that reduces fried cereals acrylamide content.
Background technology
2002, state food management board of Sweden and Stockholm Univ Sweden combine to make a statement in some high temperature oil deep-fried food (as chips, chrisps, cereal, bread etc.) and find the very high acrylamide of content, and the country such as Norway, Britain, Switzerland and the U.S. has also reported similar results in succession afterwards.International cancer research institution classifies acrylamide as 2A class carcinogenic substance, and human or animal's body can be subject to certain infringement at the situation hyponeural system system of high exposed amount.In zoopery, acrylic amine has been proved has genotoxicity, mutagenicity and carcinogenicity.
To Acrylamide in Foods, research mainly concentrates in rich amyloid food, and finds that in this based food, acrylamide content is higher.In food, the residual quantity of the cruel amine of propylene is relevant with processing cooking method, temperature, time, moisture etc., and different food products processing mode is different with condition, the identical food that different batches is produced, and its acrylamide content also has a great difference.Research to Assessments of Acrylamide Generated in Heated Foodstuffs mechanism of production shows, acrylamide is to be formed by Maillard reaction by the asparagine dissociating, and this approach is called as asparagine approach.Nowadays this mechanism is confirmed substantially.
The above-mentioned theory forming according to acrylamide, if the carrying out of the free asparagine in removal raw-food material or inhibition Maillard reaction, when hot-working, the formation of Acrylamide in Foods will be suppressed.The amyloid plant tuber raw-food material of richness is carried out to effective pre-treatment, can reduce the acrylamide content of this type of fried food, improve the security performance of food.
Much research shows, in hot procedure, reduces or suppresses the approach that acrylamide produces and mainly contain two kinds, and the one, by changing hot worked condition, comprise that thermal processing method, time, temperature, interpolation food additives etc. realize; The 2nd, realize by the machining attribute that changes food.Some researchers research in the experiment of potato baking is found, in the time that the pH of reaction system value is 8, the content of acrylamide is the highest, and the pH value that can reduce by adding citric acid system suppresses the formation of Schiff alkali in Maillard reaction, thereby further affects the formation of acrylamide.Somebody has inquired into the inhibitory action that organic acid, sulfurous acid etc. produce acrylamide.But the interpolation of these chemical reagent tends to cause its in various degree residual, and have influence on the local flavor of food after processing.
Summary of the invention
The object of the present invention is to provide a kind of pre-treating method that reduces fried cereals acrylamide content, solved the too high problem of acrylamide in existing cereals plant tuber processing.
The technical solution adopted in the present invention is to carry out according to following steps:
Step 1: first prepare subacidity brine electrolysis combination solution;
Step 2: the stem tuber of cereals plant is prepared to fresh-cut processing according to conventional method;
Step 3: use again subacidity brine electrolysis combination solution immersion treatment potato chips 2-5min.
Feature of the present invention is also that the preparation of subacidity brine electrolysis combination solution in step 1 adopts the CaCl that electrolyte concentration is 1%
2solution with water, decomposition voltage is 24V, Faradaic current is 0.1A, then carry out electrolysis, it is 5.0 to 6.5 that gained subacidity brine electrolysis physical and chemical index reaches pH, and effective chlorine density is 2 to 10mg/l, then adds VC and Ve according to volume ratio, VC: brine electrolysis is 1:200-1000, Ve: brine electrolysis is 1:500-1500, obtains subacidity brine electrolysis combination solution after concussion mixes.
Further, cereals plant tuber comprises potato or Ipomoea batatas.
The invention has the beneficial effects as follows the acrylamide content that can effectively reduce fried plant tuber based food.
Detailed description of the invention
Below in conjunction with detailed description of the invention, the present invention is described in detail.
A kind of detailed implementation step of pre-treating method that reduces fried cereals acrylamide content of the present invention is:
Step 1: the preparation of subacidity brine electrolysis combination solution: adopt the CaCl that electrolyte concentration is 1%
2with the solution of water, decomposition voltage is 24V, and Faradaic current is 0.1A, then carries out electrolysis, and it is 5.0 to 6.5 that gained subacidity brine electrolysis physical and chemical index reaches pH, and effective chlorine density is 2 to 10mg/l.Add VC(VC according to volume ratio: brine electrolysis is 1:200-1000), Ve (Ve: brine electrolysis is 1:500-1500), concussion obtains subacidity brine electrolysis combination solution after mixing.
Step 2: the stem tuber of cereals plant is prepared to fresh-cut processing according to conventional method, preferably fresh potato, Ipomoea batatas are prepared to fresh-cut processing slabbing according to conventional method;
Step 3: with the cereal stem tuber of subacidity brine electrolysis combination solution immersion sheet, as potato, sweet potato slices 2-5min(minute), complete fried pre-treatment.
Next can carry out hot-working to the potato after immersion treatment, sweet potato slices, as fried etc.It is system for handling that the present invention adopts the composite solution of subacidity brine electrolysis, Vc and VE, and the plant tuber such as potato, Ipomoea batatas after cutting is soaked to pre-treatment, can effectively reduce the acrylamide content after fried, and keeps the local flavor of fried food.
The inventive method is carried out to following experimental verification:
Fresh potato, Ipomoea batatas are cleaned, dried or blot surface moisture with gauze, peeling, is prepared into the uniform sheet of 0.25cm thickness with blade, then is cut into 3.5cm × 2.0cm size with blade, and clear water washes away surface starch, blots surperficial excessive moisture.Take respectively 50g, one is placed in distilled water 5min, and as blank, it two is placed in subacidity brine electrolysis combination solution and soaks 2-5min, drains respectively, is placed in 170 DEG C of fried 10min of peanut oil, takes out coolingly, packs in sealed bag.For subsequent use after pulverizing, freeze-drying.
The extraction and purification of acrylamide: accurately take the saratoga chip sample of 5.0g pulverizing homogeneous in the plastic centrifuge tube of 50mL, add the aqueous formic acid of 30mL0.1%, on turbine mixed instrument, the centrifugal 20min of 5000r/min on low speed centrifuge again after vortex concussion 20min, removes oil reservoir and gets supernatant in 5mL plastic centrifuge tube, freezing 10-12h under-24 DEG C of conditions, after normal temperature unfreezing on supercentrifuge the centrifugal 20min of 15000r/min, get supernatant and cross the water system syringe-type miillpore filter of 0.45 μ m, get again 2mL filtrate and cross that (pretreatment is first to allow the liquor-saturated pillar that all passes through of 2mL first through pretreated solid phase extraction column, then allow 2mL water all pass through pillar), after sample liquid is all by pillar, rinse with 1mL water, discard filtrate, finally use 2mL eluent (10% methyl alcohol+90% water+0.1% formic acid) wash-out, discard initial 0.5mL filtrate, collect remaining filtrate for liquid-phase chromatographic analysis.
Acrylamide chromatogram testing conditions: mobile phase is by A, B, C tri-phase compositions, A:B:C=98.9:1:0.1, wherein A is ultra-pure water, B is second eyeball, the acetic acid aqueous solution that C is 0.1%.Flow velocity: 0.15mL/min.Sample size: 30 μ L.Retention time: 8.4min.Detect wavelength: 202nm.Column temperature: 26 DEG C.
Experimental result: every group in triplicate, data represent with mean value ± standard deviation, adopt duncan's method to carry out multiple ratio.Result represents with inhibiting rate,, specific formula for calculation is:
Inhibiting rate (%)=(control group-processed group)/control group × 100%.
Result subacidity brine electrolysis as shown in table 1 combination solution produces the inhibitory action of acrylamide to saratoga chip, compared with distilled water immersion 5min, the potato chips acrylamide content making after soaking with subacidity brine electrolysis combination solution all has reduction, and the inhibiting rate that 2min processes and 5min processes is respectively 0.35 and 0.6876.
Table 1
Note: different letter representations exist statistical difference (P<0.05), this example adopts combination solution to be: subacidity brine electrolysis+1:400VC+1:1000VE.
Table 2 is different subacidity brine electrolysis combination solutions produce acrylamide inhibitory action to saratoga chip.
Table 2
Note: different letter representations exist statistical difference (P<0.05), this example adopts combination solution to be respectively: 1 subacidity brine electrolysis+1:200VC+1:1000VE; 2 subacidity brine electrolysis+1:250VC+1:750VE; 3 subacidity brine electrolysis+1:400VC+1:1000VE; 4 subacidity brine electrolysis+1:600VC+1:1500VE; 5 subacidity electrolysis+1:800VC+1:800VE; 6 subacidity brine electrolysis+1:800VC+1:1000VE.
Can be found out by above experiment, subacidity brine electrolysis combination solution provided by the invention for the acrylic amide restrainer of potato chips in use, be wherein to compare by mensuration the acrylamide content that non-processor and potato block after treatment produce in heat treatment process process to determine to the inhibiting rate of acrylamide, wherein acrylamide content adopts liquid chromatography to carry out.Show after measured, this pre-treating method to the inhibiting rate of acrylamide in 35% to 68% left and right.Purposes of the present invention has good industrial applicibility, simple to operate, and security is good.
Claims (3)
1. a pre-treating method that reduces fried cereals acrylamide content, is characterized in that: carry out according to following steps:
Step 1: first prepare subacidity brine electrolysis combination solution;
Step 2: the stem tuber of cereals plant is prepared to fresh-cut processing according to conventional method;
Step 3: use again subacidity brine electrolysis combination solution immersion treatment potato chips 2-5min.
2. according to a kind of pre-treating method that reduces fried cereals acrylamide content described in claim 1, it is characterized in that: in described step 1, the preparation of subacidity brine electrolysis combination solution adopts the CaCl that electrolyte concentration is 1%
2solution with water, decomposition voltage is 24V, Faradaic current is 0.1A, then carry out electrolysis, it is 5.0 to 6.5 that gained subacidity brine electrolysis physical and chemical index reaches pH, and effective chlorine density is 2 to 10mg/l, then adds VC and Ve according to volume ratio, VC: brine electrolysis is 1:200-1000, Ve: brine electrolysis is 1:500-1500, obtains subacidity brine electrolysis combination solution after concussion mixes.
3. according to a kind of pre-treating method that reduces fried cereals acrylamide content described in claim 1, it is characterized in that: described cereals plant tuber comprises potato or Ipomoea batatas.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
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| CN201410157424.9A CN103918957A (en) | 2014-04-18 | 2014-04-18 | Pretreatment method for reducing content of acrylamide in fried cereal food |
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| CN201410157424.9A CN103918957A (en) | 2014-04-18 | 2014-04-18 | Pretreatment method for reducing content of acrylamide in fried cereal food |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105394655A (en) * | 2015-12-10 | 2016-03-16 | 云南农业大学 | A synergetic blocking method for inhibiting acrylamide formation in potato food |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1770982A (en) * | 2003-04-11 | 2006-05-10 | 巴斯福股份公司 | Method for the reduction of acrylamide formation during heating of amino group-containing compounds |
| US20080299273A1 (en) * | 2002-09-19 | 2008-12-04 | Ajay Rajeshwar Bhaskar | Method of reducing acryalmide by treating a food product |
| CN101773232A (en) * | 2010-01-08 | 2010-07-14 | 中国农业大学 | New use of strong acidic electrolyzed water |
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2014
- 2014-04-18 CN CN201410157424.9A patent/CN103918957A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US20080299273A1 (en) * | 2002-09-19 | 2008-12-04 | Ajay Rajeshwar Bhaskar | Method of reducing acryalmide by treating a food product |
| CN1770982A (en) * | 2003-04-11 | 2006-05-10 | 巴斯福股份公司 | Method for the reduction of acrylamide formation during heating of amino group-containing compounds |
| CN101773232A (en) * | 2010-01-08 | 2010-07-14 | 中国农业大学 | New use of strong acidic electrolyzed water |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105394655A (en) * | 2015-12-10 | 2016-03-16 | 云南农业大学 | A synergetic blocking method for inhibiting acrylamide formation in potato food |
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Application publication date: 20140716 |