CN104000060B - A kind of processing method reducing the dry middle acrylamide content of steamed bun - Google Patents
A kind of processing method reducing the dry middle acrylamide content of steamed bun Download PDFInfo
- Publication number
- CN104000060B CN104000060B CN201410266417.2A CN201410266417A CN104000060B CN 104000060 B CN104000060 B CN 104000060B CN 201410266417 A CN201410266417 A CN 201410266417A CN 104000060 B CN104000060 B CN 104000060B
- Authority
- CN
- China
- Prior art keywords
- steamed bun
- dry
- baking
- acrylamide
- air
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Active
Links
- HRPVXLWXLXDGHG-UHFFFAOYSA-N Acrylamide Chemical compound NC(=O)C=C HRPVXLWXLXDGHG-UHFFFAOYSA-N 0.000 title claims abstract description 58
- 238000003672 processing method Methods 0.000 title claims abstract description 11
- 238000000034 method Methods 0.000 claims abstract description 32
- 238000005516 engineering process Methods 0.000 claims abstract description 12
- 238000012545 processing Methods 0.000 claims abstract description 11
- 238000000855 fermentation Methods 0.000 claims description 16
- 230000004151 fermentation Effects 0.000 claims description 16
- 238000005520 cutting process Methods 0.000 claims description 13
- 238000001816 cooling Methods 0.000 claims description 12
- 238000009835 boiling Methods 0.000 claims description 11
- 238000011049 filling Methods 0.000 claims description 9
- 238000007493 shaping process Methods 0.000 claims description 9
- 238000004519 manufacturing process Methods 0.000 abstract description 5
- 238000001035 drying Methods 0.000 abstract description 2
- 230000001629 suppression Effects 0.000 abstract description 2
- 238000007605 air drying Methods 0.000 abstract 1
- 235000013305 food Nutrition 0.000 description 20
- 239000000047 product Substances 0.000 description 10
- 239000000126 substance Substances 0.000 description 9
- 238000004128 high performance liquid chromatography Methods 0.000 description 6
- 239000002778 food additive Substances 0.000 description 5
- 235000013373 food additive Nutrition 0.000 description 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 5
- 108010068370 Glutens Proteins 0.000 description 4
- DHMQDGOQFOQNFH-UHFFFAOYSA-N Glycine Chemical compound NCC(O)=O DHMQDGOQFOQNFH-UHFFFAOYSA-N 0.000 description 4
- 235000021312 gluten Nutrition 0.000 description 4
- 239000003112 inhibitor Substances 0.000 description 4
- 229920002401 polyacrylamide Polymers 0.000 description 4
- 239000000837 restrainer Substances 0.000 description 4
- WEVYAHXRMPXWCK-UHFFFAOYSA-N Acetonitrile Chemical compound CC#N WEVYAHXRMPXWCK-UHFFFAOYSA-N 0.000 description 3
- OKKJLVBELUTLKV-UHFFFAOYSA-N Methanol Chemical compound OC OKKJLVBELUTLKV-UHFFFAOYSA-N 0.000 description 3
- 238000004040 coloring Methods 0.000 description 3
- 230000006378 damage Effects 0.000 description 3
- 239000000706 filtrate Substances 0.000 description 3
- 235000017166 Bambusa arundinacea Nutrition 0.000 description 2
- 235000017491 Bambusa tulda Nutrition 0.000 description 2
- 239000004471 Glycine Substances 0.000 description 2
- 244000082204 Phyllostachys viridis Species 0.000 description 2
- 235000015334 Phyllostachys viridis Nutrition 0.000 description 2
- 229920001131 Pulp (paper) Polymers 0.000 description 2
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 2
- 241000183290 Scleropages leichardti Species 0.000 description 2
- 229920002472 Starch Polymers 0.000 description 2
- 235000003095 Vaccinium corymbosum Nutrition 0.000 description 2
- 235000017537 Vaccinium myrtillus Nutrition 0.000 description 2
- 244000077233 Vaccinium uliginosum Species 0.000 description 2
- 239000002253 acid Substances 0.000 description 2
- 229930002877 anthocyanin Natural products 0.000 description 2
- 235000010208 anthocyanin Nutrition 0.000 description 2
- 239000004410 anthocyanin Substances 0.000 description 2
- 150000004636 anthocyanins Chemical class 0.000 description 2
- 239000011425 bamboo Substances 0.000 description 2
- 235000021014 blueberries Nutrition 0.000 description 2
- 238000011088 calibration curve Methods 0.000 description 2
- 239000002131 composite material Substances 0.000 description 2
- 238000010411 cooking Methods 0.000 description 2
- 239000002178 crystalline material Substances 0.000 description 2
- 230000007812 deficiency Effects 0.000 description 2
- 230000029087 digestion Effects 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 239000000284 extract Substances 0.000 description 2
- 238000001914 filtration Methods 0.000 description 2
- 235000013312 flour Nutrition 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 239000002243 precursor Substances 0.000 description 2
- 238000002360 preparation method Methods 0.000 description 2
- 238000000746 purification Methods 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- 235000021067 refined food Nutrition 0.000 description 2
- 238000011160 research Methods 0.000 description 2
- 150000003839 salts Chemical class 0.000 description 2
- 235000019698 starch Nutrition 0.000 description 2
- 239000008107 starch Substances 0.000 description 2
- DCXYFEDJOCDNAF-UHFFFAOYSA-N Asparagine Natural products OC(=O)C(N)CC(N)=O DCXYFEDJOCDNAF-UHFFFAOYSA-N 0.000 description 1
- BHPQYMZQTOCNFJ-UHFFFAOYSA-N Calcium cation Chemical compound [Ca+2] BHPQYMZQTOCNFJ-UHFFFAOYSA-N 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- DCXYFEDJOCDNAF-REOHCLBHSA-N L-asparagine Chemical compound OC(=O)[C@@H](N)CC(N)=O DCXYFEDJOCDNAF-REOHCLBHSA-N 0.000 description 1
- 241001465754 Metazoa Species 0.000 description 1
- 229940024606 amino acid Drugs 0.000 description 1
- 235000001014 amino acid Nutrition 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 238000004458 analytical method Methods 0.000 description 1
- 229960001230 asparagine Drugs 0.000 description 1
- 235000009582 asparagine Nutrition 0.000 description 1
- 238000003556 assay Methods 0.000 description 1
- 235000015895 biscuits Nutrition 0.000 description 1
- 235000008429 bread Nutrition 0.000 description 1
- 229910001424 calcium ion Inorganic materials 0.000 description 1
- 125000002915 carbonyl group Chemical group [*:2]C([*:1])=O 0.000 description 1
- 230000001413 cellular effect Effects 0.000 description 1
- 239000003651 drinking water Substances 0.000 description 1
- 235000020188 drinking water Nutrition 0.000 description 1
- 238000013401 experimental design Methods 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 238000003754 machining Methods 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 239000012982 microporous membrane Substances 0.000 description 1
- 239000012452 mother liquor Substances 0.000 description 1
- 210000000653 nervous system Anatomy 0.000 description 1
- 238000005457 optimization Methods 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 230000035484 reaction time Effects 0.000 description 1
- 230000000630 rising effect Effects 0.000 description 1
- 238000004904 shortening Methods 0.000 description 1
- 239000006228 supernatant Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
- A23L5/21—Removal of unwanted matter, e.g. deodorisation or detoxification by heating without chemical treatment, e.g. steam treatment, cooking
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Polymers & Plastics (AREA)
- Confectionery (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
The present invention relates to a kind of processing method reducing the dry middle acrylamide content of steamed bun, a kind of processing method reducing the dry middle acrylamide content of steamed bun by processing technology.The present invention, on the Process ba-sis of the tradition drying work of steamed bun, does the generation of acrylamide in baking process for suppression steamed bun, adds air-dried operation in process, to reduce steamed bun dry body moisture, shorten baking time, at roasting procedure, use high temperature (230 260 DEG C) short-term baking.Adopting new technology measure, compare without air-drying operation, baking temperature is the traditional handicraft of 190 DEG C, and in the steamed bun dryed product of production, acrylamide content reduces 30%.
Description
Technical field
The present invention relates to a kind of processing method reducing the dry middle acrylamide content of steamed bun, a kind of processing method reducing the dry middle acrylamide content of steamed bun by processing technology.
Background technology
Acrylamide (CH2=CH-CONH2) it is a kind of white crystalline material, molecular weight is 70.08, and mainly for the production of the precursor substance of chemical products polyacrylamide, polyacrylamide is mainly used in water purification process, the processing of paper pulp and the undercoating etc. of pipeline.Acrylamide (CH2=CH-CONH2) it is a kind of white crystalline material, molecular weight is 70.08, and mainly for the production of the precursor substance of chemical products polyacrylamide, polyacrylamide is mainly used in water purification process, the processing of paper pulp and the undercoating etc. of pipeline.2002, Swedish National Food management board and Stockholm University researcher research report first (TAREKE E etc.), at the starch food products of some high temperature shortenings, as detected acrylamide in chips, chrisps, biscuit, bread etc..Both at home and abroad numerous studies show, acrylamide can result in the damage of cellular genetic material DNA, also can affect humans and animals nervous system (Li Xiuyun etc., 1992；Liu Shengxue, 2001), China's standards for drinking water quality specifies, acrylamide content is less than 0.5 μ g/kg.Therefore, acrylamide is a kind of chemical hazard composition in food.Mottram etc. (2002), Stadler etc. (2002) research shows, in food there is Mei Lade (Maillard) reaction in amino acid (mainly asparagine) and carbonyls (mainly reduced sugar such as glucose), is the main path producing acrylamide.When starch-containing based food heating-up temperature is more than 120 DEG C, can produce a large amount of acrylamide, temperature is one of key factor affecting Acrylamide in Foods content.In food, moisture governs the rising of temperature, and only when moisture is the lowest, the temperature of food just can exceed that 120 DEG C, and acrylamide could generate in a large number.When temperature is more than 120 DEG C, along with the prolongation in reaction time, acrylamide content is more and more higher.Meanwhile, the most quietly, high-temperature baking can reduce acrylamide content to acrylamide.Therefore, temperature, moisture, time are the principal elements determining Acrylamide in Foods content.
Steamed bun is dry, and to bake leisure food, kind and local flavor as one rich and varied, is deeply liked by masses, main by and face, be molded, ferment, boiling, cut into slices, toast and form.Because of fermentation and steamed bun base slicing process, surface porosity porous, heated surface area when considerably increasing baking, work in-process also can produce more acrylamide, and consumer's health is brought harm by this.
At present, the method reducing Acrylamide in Foods is mainly solved by interpolation chemical substance or food additives.As patent " for acrylic amide restrainer and the technique for applying method (CN1561866A) thereof of high-temperature processed food " uses calcium ion and the generation of forulic acid suppression Acrylamide in Foods；Patent " a kind of inhibitor suppressing acrylamide to produce and usage thereof (CN201110410097.X) during saratoga chip " employing Anthocyanin from Blueberry is acrylic amide restrainer；Patent " composite acrylamide inhibitor and application thereof (CN201110391644.4) " uses bamboo extractive and glycine to be acrylic amide restrainer.Acrylamide content is reduced by interpolation chemical substance or food additives in food, its deficiency is, one is the generation that some chemical substance can suppress acrylamide, but do not meet GB2760-2011 food additives and use sanitary standard, therefore can not add in food, the forulic acid that such as patent " for acrylic amide restrainer and the technique for applying method (CN1561866A) thereof of high-temperature processed food " uses；Two be add food additives, can increase food production cost, the Anthocyanin from Blueberry used such as patent " a kind of inhibitor suppressing acrylamide to produce and usage thereof (CN201110410097.X) during saratoga chip ", production cost is higher；Three is that food additives are mainly used to as improving food quality and color and the Prof. Du Yucang adding in food for anticorrosion, the fresh-keeping and needs of processing technology or natural materials, its main purpose is not intended to the chemical hazard composition reducing or controlling in food, if arbitrarily added, also may can reduce the quality of food, bamboo extractive that such as patent " composite acrylamide inhibitor and application thereof (CN201110391644.4) " uses and glycine, have certain negative effect to qualities such as steamed bun dry-air blast taste, color and lusters.
At present, the traditional machining processes flow process that steamed bun is done is: dispensing → cool down with face → compressing tablet → shaping → die-filling → fermentation → boiling → demoulding → cutting → baking (190-220 DEG C) → cool down, in the process, steamed bun dry body moisture before baking is high, baking temperature is relatively low, time needed for baking colouring is long, and in causing steamed bun dry, acrylamide content is higher, and in experiment, measured value reaches 149.11mg/kg.Therefore, the present invention seeks to by improving processing technology, do not increasing cost, in the case of not affecting steamed bun dry product matter, effectively reduce the content of the dry middle acrylamide of steamed bun.
Summary of the invention
The technical problem to be solved in the present invention is: provide a kind of processing method reducing the dry middle acrylamide content of steamed bun, in place of overcoming above-mentioned the deficiencies in the prior art.
The technical scheme solving above-mentioned technical problem is: a kind of processing method reducing the dry middle acrylamide content of steamed bun, passes through
Following processing technology realizes:
Dispensing → and face → compressing tablet → shaping → die-filling → fermentation → boiling → demoulding cooling → cutting → air-dried (moisture 10%) → baking (230-250 DEG C) → cooling.
In technique process, major parameter is as follows:
(1) dispensing
Proportion scale is: flour 100%, yeast 1-2%, salt 0.5-1.5%, water 45-60%.
And face (2)
All raw materials in burden process are mixed, lives into dough.With face standard being: moisture fully absorbs, gluten preliminarily forms.
(3) compressing tablet
With tablet press machine by with dough compressing tablet 5-10 time in the operation of face.Compressing tablet standard is: dough surface is smooth, and gluten is formed completely.
(4) shaping
Dough sheet after compressing tablet is rolled, becomes column, and be cut into pieces.The standard of shaping is: it is tight that dough sheet is rolled up, and dimensions meets die-filling requirement, and face column volume is the 25-30% of mould.
(5) die-filling
Column dough after shaping is put in mould.Die-filling requirement is: column dough and mould surrounding are adjacent.
(6) fermentation
Using fermentation temperature 30-38 DEG C, fermentation time is 40-90min.Fermentation standard is: in mould, dough volume increases 1-1.5 times.
(5) boiling
Use the dough after vapour cooking fermentation, digestion time 50-60min.Boiling standard is: dough is well-done, and dough volume is full of mould.
(6) demoulding cooling
The ripe dough demoulding after boiling is cooled down.Demoulding cool down criteria is: do not damage dough, is cooled to 25-35 DEG C, and surface is not glued.
(7) cutting
Dough after cooling down the demoulding cuts, and cutting thickness is 0.5-0.8cm, has both obtained steamed bun dry body.Cutting standard is: specification is consistent, and breakage rate is less than 3%.
(8) air-dry
Steamed bun dry body after cutting is air-dried by the Cryogenic air using 35-50 DEG C, and steamed bun dry body moisture drops to 8-10% from 35-42%.
(9) baking
Using far-infrared oven baking steamed bun to do, baking temperature is 230-250 DEG C, and the time is 12min.Baking standard is: color and luster reaches the dry standard-required of steamed bun.
(10) cooling
It is cooled to 30-38 DEG C by dry for the steamed bun after baking, obtains the dry finished product of steamed bun.
The present invention, on the Process ba-sis of the tradition drying work of steamed bun, through repeatedly Effect Factors for Sythetic Technology analysis, gropes and optimizes.In process, increase and air-dry operation, to reduce steamed bun dry body moisture, shorten baking time, reduce acrylamide content during steamed bun is done；At roasting procedure, use high temperature, short time baking.
Result shows, compares as conventional steamed bun technique for processing dried, the air-dried program of nothing, baking temperature 190 DEG C, baking time 25min in concrete employing technique；By contrast, new technology uses to increase and air-dries operation, air-dries steamed bun dry body moisture 9.6% at 40 DEG C, then using high temperature is 230 DEG C, time is 12min baking process, produces the steamed bun dryed product that colouring is identical, and in new technology steamed bun dryed product, acrylamide content declines 30% than common process steamed bun dryed product.
The technique optimized uses to increase and air-dries steamed bun dry body moisture to 10% and less, then roasts with high temperature, can save the energy with shorter time baking colouring, produce again produce reduce toast after the special-effect of acrylamide content in steamed bun dryed product.
Below, the technical characteristic of a kind of processing method reducing the dry middle acrylamide content of steamed bun of the present invention is further described in conjunction with the embodiments.
Detailed description of the invention
Embodiment one one kinds reduces the processing method of the dry middle acrylamide content of steamed bun.
Realized by following processing technology:
Dispensing → and face → compressing tablet → shaping → die-filling → fermentation → boiling → demoulding cooling → cutting → air-dried → baking → cooling.
In technique, operation major parameter is as follows:
(1) dispensing
Proportion scale is: flour 100%, yeast 1%, salt 0.5%, water 50%.
And face (2)
All raw materials in burden process are mixed, lives into dough.Moisture fully absorbs, and gluten preliminarily forms.
(3) compressing tablet
With tablet press machine by with the dough compressing tablet 8 times in the operation of face.Dough surface is smooth, and gluten is formed completely.
(4) shaping
Dough sheet after compressing tablet is rolled, becomes column, and be cut into pieces.Dough sheet tissue tight, dimensions meets die-filling requirement, and face column volume is the 30% of mould.
(5) die-filling
Putting in mould by the column dough after shaping, column dough and mould surrounding are adjacent.
(6) fermentation
Using fermentation temperature 35 DEG C, fermentation time is 60min.In mould, dough volume increases 1.5 times.
(5) boiling
Use the dough after vapour cooking fermentation, digestion time 60min.Dough boiling is well-done, and dough volume is full of mould.
(6) demoulding cooling
Cooling down the ripe dough demoulding after boiling, dough not damaged, be cooled to 30 DEG C, surface is not glued.
(7) cutting
Dough after cooling down the demoulding cuts, and cutting thickness is 0.6cm, has both obtained steamed bun dry body.Steamed bun dry body specification is consistent, and breakage rate is 0.5%.
(8) air-dry
Steamed bun dry body after cutting is air-dried by the Cryogenic air using 40 DEG C, and steamed bun dry body moisture drops to 9.6% from 37.2%.
(9) baking
Employing baking oven toasts, and baking temperature is 230 DEG C, and the time is 12min, light yellow in color.Steamed bun is dry to be required time for regarding actual conditions optimization to use other baking instrument such as continuous tunnel furnace to toast.
(10) cooling
It is cooled to 30 DEG C by dry for the steamed bun after baking, obtains the dry finished product of steamed bun.
Being done by this processes steamed bun, compared with conventional steamed bun technique for processing dried, the acrylamide content during steamed bun is dry declines more than 30%.
Embodiment twoHPLC(high performance liquid chromatography) measure steamed bun dry in the content of acrylamide and technics comparing.
The preparation of HPLC sample
Steamed bun is dry to be pulverized with Universalpulverizer, crosses 60 mesh, weighs powder 2g as sample, putting in conical flask, adding 25mL concentration is the methyl alcohol of 50%, extracts 4h in shaking table, then remove the gred by filtered through gauze, obtain filtrate, extract filtration twice, merging filtrate, filtrate is again with the centrifugal (10000r/min of supercentrifuge, 10min), take supernatant, as HPLC sample after 0.45um filtering with microporous membrane.
HPLC analysis condition
Chromatographic column: C18 post, a size of 4.6mm*20cm, column temperature 35 DEG C；Flowing phase: acetonitrile: water (5:95, V/V)；UV detects wavelength: 222nm；Input mode: manually；Sample size 20uL；Flow 0.8mL/min.
The mensuration of moisture during steamed bun is dry
When calculating the content of the dry middle acrylamide of steamed bun, the dry weight dry according to steamed bun calculates, and therefore needs to calculate steamed bun and does moisture.During steamed bun is dry, the mensuration of moisture is measured according to the assay method of moisture in GB 5009.3-2010 food.
Experimental design
The foundation of acrylamide calibration curve
The acrylamide mother liquor of preparation 1%, it is diluted to the acrylamide solution (1 μ g/mL, 2 μ g/mL, 4 μ g/mL, 8 μ g/mL, 16 μ g/mL) of variable concentrations, acrylamide maximum goes out peak position and is set to 1.744min, HPLC is used to measure the absworption peak area of variable concentrations acrylamide, set up the calibration curve between acrylamide concentration and absworption peak area, curvilinear equation is y=21.651x+15.057, R2=0.991, wherein y represents peak area, x represents acrylamide concentration, and unit is μ g/mL.
Process conditions are on steamed bun impact of acrylamide in dry
First different baking temperatures and different baking time are compared on steamed bun impact of acrylamide content in dry；Secondly the steamed bun dry body moisture impact on baking finished product acrylamide content before contrast baking.Draw baking temperature conveniently, time and steamed bun dry body moisture.
Claims (1)
1. the processing method reducing the dry middle acrylamide content of steamed bun, it is characterised in that: realized by following processing technology:
Dispensing → cool down with face → compressing tablet → shaping → die-filling → fermentation → boiling → demoulding → cutting → air-dry → high-temperature baking → cold
But；
Wherein, described fermentation temperature is 30-38 DEG C, and fermentation time is 40-90min；
Dough after cooling down the demoulding cuts, and cutting thickness is 0.5-0.8cm, has both obtained steamed bun dry body；
The method of described air-dried operation is: using the Cryogenic air of 35-50 DEG C to air-dry the steamed bun dry body after cutting, steamed bun is done
Base moisture drops to 8-10% from 35-42%；
The method of described roasting procedure is: using far-infrared oven baking steamed bun to do, baking temperature is 230-250 DEG C, and the time is
12min。
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410266417.2A CN104000060B (en) | 2014-06-16 | 2014-06-16 | A kind of processing method reducing the dry middle acrylamide content of steamed bun |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410266417.2A CN104000060B (en) | 2014-06-16 | 2014-06-16 | A kind of processing method reducing the dry middle acrylamide content of steamed bun |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN104000060A CN104000060A (en) | 2014-08-27 |
| CN104000060B true CN104000060B (en) | 2016-09-07 |
Family
ID=51361185
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410266417.2A Active CN104000060B (en) | 2014-06-16 | 2014-06-16 | A kind of processing method reducing the dry middle acrylamide content of steamed bun |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104000060B (en) |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106213470B (en) * | 2016-07-27 | 2019-09-10 | 湖南农业大学 | A method of fermentation acidic juice reduces acrylamide in high-temperature processed food and generates |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101053383A (en) * | 2007-06-07 | 2007-10-17 | 刘文颖 | Producing method for spirulina buckwheat steamer slice |
| CN102894045A (en) * | 2011-07-26 | 2013-01-30 | 南通金土地绿色食品有限公司 | Grilled bun slices with pumpkin flower and making method thereof |
| CN103340228A (en) * | 2013-05-22 | 2013-10-09 | 胡和秀 | Brown-sugar dried steamed bun |
-
2014
- 2014-06-16 CN CN201410266417.2A patent/CN104000060B/en active Active
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101053383A (en) * | 2007-06-07 | 2007-10-17 | 刘文颖 | Producing method for spirulina buckwheat steamer slice |
| CN102894045A (en) * | 2011-07-26 | 2013-01-30 | 南通金土地绿色食品有限公司 | Grilled bun slices with pumpkin flower and making method thereof |
| CN103340228A (en) * | 2013-05-22 | 2013-10-09 | 胡和秀 | Brown-sugar dried steamed bun |
Non-Patent Citations (2)
| Title |
|---|
| 营养馍干生产工艺与设备的研究;朱克庆等;《河南工业大学学报(自然科学版)》;20051231;第26卷(第6期);67-69 * |
| 食品中丙烯酰胺形成机理及控制;褚婷等;《江苏预防医学》;20090930;第20卷(第3期);80-83 * |
Also Published As
| Publication number | Publication date |
|---|---|
| CN104000060A (en) | 2014-08-27 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN104000060B (en) | A kind of processing method reducing the dry middle acrylamide content of steamed bun | |
| CN102687850A (en) | Method for producing sauce by bean dregs through fermentation | |
| KR20140117563A (en) | Dry-steamed fine dried noodle and manufacturing device threrof | |
| CN102258553B (en) | Method for processing radix angelicae decoction pieces in producing area | |
| CN102687829A (en) | Germ flour and manufacturing method thereof | |
| RU2521301C1 (en) | Gummy gingerbread production method | |
| KR101986790B1 (en) | Rice noodle with reduced cooking loss | |
| RU2403723C1 (en) | Method of bakery product making | |
| CN107996988A (en) | A kind of jujube paste noodles | |
| CN110757607A (en) | Novel metal coloring method for palm rattan raw material | |
| RU2515368C1 (en) | Gummy gingerbread production method | |
| RU2521479C1 (en) | Gummy gingerbread production method | |
| RU2517516C1 (en) | Gummy gingerbread production method | |
| RU2515363C1 (en) | Gummy gingerbread production method | |
| RU2500154C1 (en) | Gummy gingerbread production method | |
| RU2515080C1 (en) | Gummy gingerbread production method | |
| RU2505064C1 (en) | Gummy gingerbread production method | |
| RU2500171C1 (en) | Gummy gingerbread production method | |
| RU2505044C1 (en) | Gummy gingerbread production method | |
| RU2504980C1 (en) | Gummy gingerbread production method | |
| RU2501266C1 (en) | Gummy gingerbread production method | |
| RU2501259C1 (en) | Gummy gingerbread production method | |
| RU2515375C1 (en) | Gummy gingerbread production method | |
| RU2523307C1 (en) | Gummy gingerbread production method | |
| RU2521485C1 (en) | Gummy gingerbread production method |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant |