CN105076916A - Food additive composition and application thereof - Google Patents
Food additive composition and application thereof Download PDFInfo
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- CN105076916A CN105076916A CN201410220638.6A CN201410220638A CN105076916A CN 105076916 A CN105076916 A CN 105076916A CN 201410220638 A CN201410220638 A CN 201410220638A CN 105076916 A CN105076916 A CN 105076916A
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Abstract
The invention provides a food additive composition and an application thereof, and concretely provides the food additive composition. The composition comprises amino acids, a Folium Phyllostachys extract product and inorganic salts. The food additive composition can be used in the food processing technology as an acrylamide inhibitor, can effectively inhibit generation of acrylamides in the food production process, has good mouthfeel, and is especially suitable for inhibition of acrylamides in the coffee bean processed or puffed food production technology.
Description
Technical field
The present invention relates to food additives and technical field of food safety control, particularly, the invention provides the composite food additive that to relate to amino acid, inorganic salts and bamboo extractive be principal component, as the application of acrylic amide restrainer in the Food & Drink curing coffee and be raw material using it, dilated food and grain cooling process.
Background technology
Acrylamide (Acrylamide) is mainly produced in high temperature process (Maillard reaction) process by the free asparagine in raw-food material and reduced sugar, is the Typical Representative of food endogenous chemical pollutant, is commonly called as the third poison.This is a kind of small organic molecule of highly-water-soluble, has strong neurotoxicity and certain genetoxic, 1994 international cancer research institution (IARC) listed in 2A group " carcinogenic substance that the mankind are possible ".Acrylamide limitation in the World Health Organization (WHO) regulation food is 1 below μ g/kg, Sweden scientist in 2002 takes the lead in having detected the acrylamide of mg/kg level in potato that is fried or that bake and cereals, has ignited " the third malicious door " event of the field of food safety in the shock whole world.
Except smoking, third poison of the mankind exposes main from meals.Due to the common property of acrylamide pre-cursor material (asparagine, reduced sugar) in raw-food material, third poison harm is prevalent in thermally processed foods that (processing temperature is higher than 120 DEG C, as fried, cure, extrusion etc.), as potato chips, fries, fried instant noodle, cure cookies, cure coffee and dilated food etc.EFSA (EuropeanFoodSafetyAuthority, EFSA) the market monitor data (picking up between 2007 ~ 2008 years) of acrylamide content in numerous food has been issued in 2011, show wherein content the highest be still potato chips and fries (it is 1000 μ g/kg and 600 μ g/kg that IndicativeValue is respectively), next cures coffee and breakfast cereal goods (IndicativeValue is respectively 450 μ g/kg and 400 μ g/kg), all belong to the excessive risk kind that human diet third poison exposes, in this kind of food manufacturing processes, the research and development of acrylamide control technology should be paid much attention to.
Coffee flavor is strong, wide variety, and effect is unique, and be the hobby drink of a lot of countries and regions people, the consumer group constantly expands, and just progressively penetrates into global non-traditional consumption area, becomes popular drink at present.2008,1.28 hundred million bags of (60kg/ bag) coffees were consumed in the whole world altogether.Along with coffee is in the continuous increase of the universal of the whole world with consumption figure, the worry for acrylamide content high in coffee becomes the bottleneck of restriction coffee industry development just day by day.
Breakfast cereal goods (BreakfastCereals) process for primary raw material with cereal such as corn, rice, wheat, oats, adds milk cold food or slightly boil ready-to-serve breakfast food in a moment.Can be divided into two classes: a kind of for needing the breakfast cereal of boiling, another kind is instant type (Ready-to-eat, RTE), the normally the latter of breakfast cereals in the market.Can predict, along with the raising, rhythm of life quickening, health care consciousness enhancing etc. of economic development and living standards of the people, the market development potential of breakfast cereals is huge, and the reality of its high acrylamide content is one of industry development major issue that must solve.
The control of Acrylamide in Foods content relates to raw material variety, growing and cultivation condition, multiple link such as storage transportation and food processing etc., consider operability, control device is in process, use exogenous additive easily, comprises antioxidant, Phytochemistry element, microorganism and enzyme preparation etc.Be wherein many with biological means especially, if WO2013/005145 is that a kind of microorganism utilizing asparaginase and/or Aspartase and produce these two kinds of enzymes suppresses to cure the invention that in coffee, acrylamide generates, and WO2004/037007 also discloses a kind of asparagine enzyme level that utilizes and cures the method that in coffee, acrylamide generates.WO2005/094591 then discloses a kind of means utilizing the microorganism of lactic acid producing and/or acid to reduce with coffee the Acrylamide in Foods content being raw material, similarly, these means are also applied to the control of acrylamide content in cereal foods, as WO2004/028276 utilizes microorganism and/or the acid of lactic acid producing, reduce acrylamide content in cereal foods.
But the drawback using biological means (as enzyme, microorganism etc.) is clearly.The first, biological means suppresses the production of acrylamide often to need strictly controlled environment factor (temperature, pH etc.) to reach optimum reaction condition, so just limits the application in the factory that, condition less in part scale comparatively fall behind; The second, biological means often needs longer action time to accomplish the end in view, and as described in WO2004/037007, the effect of asparaginase takes 45 ~ 60min; 3rd, the price of food enzyme preparation is relatively high, and cost significantly rises; 4th, biologic product is higher for the requirement of storage conditions, as enzyme preparation needs strictly controlled environment parameter when preserving, prevent its because temperature is too high deactivation, and microorganism formulation should be strictly on guard against pollution when preservation.Above-mentionedly allly limit biological means application industrially to a certain extent.
In sum, this area still lack a kind of storage and easy to use, the processing time is short, the food acrylic amide restrainer of applied range.
Summary of the invention
The object of this invention is to provide a kind of storage and easy to use, the processing time is short, the food acrylic amide restrainer of applied range.
A first aspect of the present invention, provides a kind of food additives composition, and described composition comprises following component: amino acid, bamboo extractive, inorganic salts; And in described composition, the weight ratio of amino acid, bamboo extractive and inorganic salts is: amino acid 2 ~ 70 weight portion, bamboo extractive 2 ~ 70 weight portion, inorganic salts 1 ~ 96 weight portion;
And described amino acid, bamboo extractive and the inorganic salts weight portion in described composition is 0.5 ~ 99wt%.
In another preference, described bamboo extractive is water-soluble bamboo extractive.
In another preference, described bamboo extractive is New Plantation Forests of Phyllostachys leaf extract.
In another preference, described bamboo extractive is Phyllostachys leaf of bamboo phenol extractive part.
In another preference, described bamboo extractive refers to the water-soluble AOB (AOB) meeting state food safety standard " food additives AOB " (GB30615-2014) and specify.
In another preference, described bamboo extractive is the bamboo extractive described in Chinese Patent Application No. 200310107871.5, or according to bamboo extractive prepared by the method described in Chinese Patent Application No. 200310107871.5.
In another preference, described food additives composition stores under normal temperature condition.
In another preference, described food additives composition stores under lucifuge condition.
In another preference, described food additives composition stores under hypoxemia or oxygen free condition.
In another preference, described hypoxia condition refers to that in storage condition, the aerial volume content of oxygen is that being preferably lower than 15%, is more preferably lower than 10% lower than 20%.
In another preference, described composition is also containing acceptable carrier on food; Preferably, described carrier is water.
In another preference, described bamboo extractive contains the characteristic compound being selected from lower group: carbon glycosides flavones (orientoside, Lutonaretin, Vitexina, Saponaretin), phenolic acid (p-Coumaric Acid, chlorogenic acid, caffeic acid, forulic acid), or its combination; And/or
Described amino acid is selected from lower group: glycine, cysteine, lysine, or its combination; And/or
Described inorganic salts are selected from lower group: calcium chloride, calcium carbonate, calcium lactate, calcium bicarbonate, calcium silicates, calcium sulfate, sodium chloride, sodium carbonate, sodium acid carbonate, sodium sulphate, magnesium chloride, magnesium carbonate, magnesium silicate, magnesium sulfate.
In another preference, described amino acid is glycine; And/or described inorganic salts are calcium chloride.
In another preference, described composition comprises following component: glycine, bamboo extractive, calcium chloride.
In another preference, in described composition, the weight ratio of glycine, bamboo extractive and calcium chloride is: glycine 2 ~ 70 weight portion, bamboo extractive 2 ~ 70 weight portion, calcium chloride 1 ~ 96 weight portion.
In another preference, in described composition, the weight ratio of glycine, bamboo extractive and calcium chloride is: glycine 5 ~ 15 weight portion, bamboo extractive 5 ~ 15 weight portion, calcium chloride 70 ~ 90 weight portion.
In another preference, in described composition, the weight ratio of glycine, bamboo extractive and calcium chloride is: glycine 7 ~ 12 weight portion, bamboo extractive 7 ~ 12 weight portion, calcium chloride 80 ~ 88 weight portion.
In another preference, in described composition, the weight ratio of glycine, bamboo extractive and calcium chloride is: glycine 8.33 weight portion, bamboo extractive 8.33 weight portion, calcium chloride 83.34 weight portion.
A second aspect of the present invention, provides a kind of acrylic amide restrainer composition, and described acrylic amide restrainer composition is composed of the following components: amino acid, bamboo extractive, inorganic salts; And in described composition, the weight ratio of glycine, bamboo extractive and inorganic salts is: amino acid 2 ~ 70 weight portion, bamboo extractive 2 ~ 70 weight portion, inorganic salts 1 ~ 96 weight portion.
In another preference, described acrylic amide restrainer composition is composed of the following components: glycine, bamboo extractive, calcium chloride.
In another preference, in described composition, the weight ratio of glycine, bamboo extractive and calcium chloride is: glycine 5 ~ 15 weight portion, bamboo extractive 5 ~ 15 weight portion, calcium chloride 70 ~ 90 weight portion.
In another preference, in described composition, the weight ratio of glycine, bamboo extractive and calcium chloride is: glycine 7 ~ 12 weight portion, bamboo extractive 7 ~ 12 weight portion, calcium chloride 80 ~ 88 weight portion.
In another preference, in described composition, the weight ratio of glycine, bamboo extractive and calcium chloride is: glycine 8.33 weight portion, bamboo extractive 8.33 weight portion, calcium chloride 83.34 weight portion.
A third aspect of the present invention, provides the purposes of a kind of food additives composition as described in the present invention first or acrylic amide restrainer composition as described in respect of the second aspect of the invention, for suppressing the generation of acrylamide in food processing process; Preferably, described food additives composition or acrylic amide restrainer are also calcareous for supplementary human body, or for improving the calcium loss because coffee for drinking causes.
In another preference, described food processing is selected from lower group: coffee bean is baked and banked up with earth, dilated food is produced; Preferably, it is that extrusion is produced that described dilated food is produced.
A fourth aspect of the present invention, provide a kind of coffee bean processing method, described method comprises: process coffee bean with the food additives composition described in the present invention first or acrylic amide restrainer composition as described in respect of the second aspect of the invention.
In another preference, the purposes for being selected from lower group after described coffee bean processing: make and bake and bank up with earth coffee bean, grinding forms ground coffee, carries out extracting thus preparing coffee-extract.
In another preference, described coffee-extract is for the preparation of the food (or beverage) being selected from lower group: instant coffee powder, coffee beverage, caf milk tea beverage, coffee cake, coffee chocolate, coffee cookies.
In another preference, the consumption of described food additives composition or acrylic amide restrainer composition is 0.25 ~ 10g, is preferably 0.25 ~ 5g, is more preferably 0.25 ~ 2.5g every kilogram coffee bean, in the gross mass of composition.
In another preference, described method comprises: before baking and banking up with earth, and described coffee bean is contacted with the food additives composition as described in the present invention first or acrylic amide restrainer composition as described in respect of the second aspect of the invention.
In another preference, described method comprises:
There is provided one containing, for example the food additives composition described in the present invention first or acrylic amide restrainer composition solution as described in respect of the second aspect of the invention;
With the coffee bean that described aqueous solution soaking is to be baked and banked up with earth, obtain the coffee bean after soaking;
Drying is carried out to the coffee bean after described immersion, obtains the coffee bean of surface attachment just like the food additives composition described in the present invention first or acrylic amide restrainer composition as described in respect of the second aspect of the invention.
In another preference, described drying is carried out under lower temperature conditions; Preferably, described baking temperature is≤95 DEG C.
In another preference, described method also comprises, and has the coffee bean of food additives composition as described in the first aspect of the invention or acrylic amide restrainer composition as described in respect of the second aspect of the invention to carry out high-temperature bake to described surface attachment; Preferably, described baking temperature is 150 ~ 270 DEG C.
In another preference, in food additives composition as described in the first aspect of the invention, the weight ratio of amino acid, bamboo extractive and inorganic salts is: amino acid 5 ~ 15 weight portion, bamboo extractive 5 ~ 15 weight portion, inorganic salts 70 ~ 90 weight portion.
In another preference, in acrylic amide restrainer composition as described in respect of the second aspect of the invention, the weight ratio of amino acid, bamboo extractive and inorganic salts is: amino acid 5 ~ 15 weight portion, bamboo extractive 5 ~ 15 weight portion, inorganic salts 70 ~ 90 weight portion.
In another preference, in the coffee bean after described immersion, the concentration of described acrylic amide restrainer composition is 0.025 ~ 0.25wt%; Be preferably 0.04 ~ 0.1wt%.
In another preference, described soak time is 30 ~ 300s, is preferably 100 ~ 200s.
In another preference, in described acrylic amide restrainer composition solution, the concentration of described acrylic amide restrainer composition is 0.5 ~ 3.0wt%, is preferably 0.8 ~ 2.0wt%.
A fifth aspect of the present invention, provide a kind of dilated food production method, described method comprises: process raw-food material with the food additives composition as described in the present invention first or acrylic amide restrainer composition as described in respect of the second aspect of the invention.
In another preference, described method comprises step: before carrying out expanding treatment, the food additives composition as described in the present invention first or acrylic amide restrainer composition is as described in respect of the second aspect of the invention added in raw-food material.
In another preference, described method also comprises: carry out expanding treatment to the described raw-food material containing, for example the food additives composition described in the present invention first or acrylic amide restrainer composition as described in respect of the second aspect of the invention.
In another preference, described expanding treatment is extrusion process.
In another preference, described containing, for example in the raw-food material of the food additives composition described in the present invention first or acrylic amide restrainer composition as described in respect of the second aspect of the invention, the content of the food additives composition as described in the present invention first or acrylic amide restrainer composition is as described in respect of the second aspect of the invention 0.01 ~ 1wt%, being preferably 0.1 ~ 0.5wt%, is more preferably 0.2 ~ 0.4wt%.
In another preference, described interpolation is carried out by the following method: after the food additives composition as described in the present invention first or acrylic amide restrainer composition wiring solution-forming as described in respect of the second aspect of the invention, add in raw-food material.
In another preference, described interpolation is carried out by the following method: after the food additives composition as described in the present invention first or acrylic amide restrainer composition wiring solution-forming as described in respect of the second aspect of the invention, added in raw-food material by spray mode.
In another preference, described method also comprises: except the above-mentioned solution of interpolation, other water or the aqueous solution are not added in raw-food material.
In another preference, described method also comprises: after the solution of the food additives composition added as described in the present invention first or acrylic amide restrainer composition as described in respect of the second aspect of the invention, stir described raw-food material; Preferably, described raw-food material is stirred, make the moisture in described raw-food material reach particular value 17%.
In another preference, described raw-food material is vegetable raw material powder; Preferably, described vegetable raw material is selected from lower group: wheat, oat, corn, potato, rice, millet, Chinese sorghum, bitter buckwheat, pea, broad bean, soybean, or its combination.
In another preference, described method also comprises: after carrying out expanding treatment to described raw-food material, the described raw material through expanding treatment is selected to one or more processing of lower group: cutting, dry, shaping, seasoning.
In another preference, in food additives composition as described in the first aspect of the invention, the weight ratio of amino acid, bamboo extractive and inorganic salts is: amino acid 5 ~ 15 weight portion, bamboo extractive 5 ~ 15 weight portion, inorganic salts 70 ~ 90 weight portion.
In another preference, in acrylic amide restrainer composition as described in respect of the second aspect of the invention, the weight ratio of amino acid, bamboo extractive and inorganic salts is: amino acid 5 ~ 15 weight portion, bamboo extractive 5 ~ 15 weight portion, inorganic salts 70 ~ 90 weight portion.
Should be understood that within the scope of the present invention, above-mentioned each technical characteristic of the present invention and can combining mutually between specifically described each technical characteristic in below (eg embodiment), thus form new or preferred technical scheme.As space is limited, tiredly no longer one by one to state at this.
Detailed description of the invention
The present inventor is through long-term and deep research, be surprised to find that, adopt glycine, AOB and calcium chloride three composite, obtain mutual supplement with each other's advantages, composition that cost performance improves greatly, by this composition with different proportionings and dose application in the grain cooling curing coffee and extrusion, acrylamide content in two based foods is significantly declined, shows excellent synergistic function.Based on above-mentioned discovery, inventor completes the present invention.
Bamboo extractive
As used herein, term " bamboo extractive " is Phyllostachys leaf of bamboo phenol extractive part, usually adopts water or alcohol-water system carry out extracting and developing preparation and obtain, and outward appearance is powder or the particle of yellow or brown color; Its anti-oxidant active ingredient mainly flavones and phenolic acid compound, representative compound has orientoside, Lutonaretin, Vitexina, Saponaretin, p-Coumaric Acid, chlorogenic acid, caffeic acid and forulic acid etc.; The infrared spectrogram display of preferred bamboo extractive after pressing potassium bromide troche, 3400,2900,1610,1520,1080cm
-1deng near have characteristic absorption; Be dissolved in the display of the ultraviolet spectrogram after spectroscopic pure methyl alcohol, have the absworption peak that two main in 240 ~ 400nm region, wherein, between 240 ~ 280nm, have the last one absworption peak, once by force absworption peak between 300 ~ 350nm.Especially, a kind of preferred bamboo extractive AOB (AOB), the latter refers in particular to the bamboo extractive of the water-soluble AOB quality requirement meeting regulation in state food safety standard " food additives AOB " (GB30615-2014).
Composite acrylamide inhibitor
The invention provides a kind of food additives composition, it is characterized in that, described composition comprises following component: amino acid, bamboo extractive, inorganic salts.
Preferably, described amino acid is selected from lower group: glycine, cysteine, lysine; Be preferably glycine to improve mouthfeel.
Preferably, described bamboo extractive contains the characteristic compound being selected from lower group: carbon glycosides flavones (orientoside, Lutonaretin, Vitexina, Saponaretin), phenolic acid (p-Coumaric Acid, chlorogenic acid, caffeic acid, forulic acid), or its combination.
Preferably, described inorganic salts are selected from lower group: calcium chloride, calcium carbonate, calcium lactate, calcium bicarbonate, calcium silicates, calcium sulfate, sodium chloride, sodium carbonate, sodium acid carbonate, sodium sulphate, magnesium chloride, magnesium carbonate, magnesium silicate, magnesium sulfate; Be preferably calcium chloride to improve the mouthfeel of described food additives, and play the calcareous effect of supplementary human body.
In preference of the present invention, in described composition, the weight ratio of amino acid, bamboo extractive and inorganic salts is: bamboo extractive 2 ~ 70 weight portion, amino acid 2 ~ 70 weight portion, inorganic salts 1 ~ 96 weight portion.
Described food additives can be applied to and cure coffee, to cure the Food & Drink of coffee as raw material, the process of dilated food (especially breakfast cereal goods), significantly can reduce the acrylamide content of product, easy to use, the reaction time is short, cost is lower, to product special flavour without obvious harmful effect, be beneficial to the quality-assured food of output safety, high-quality, contribute to supplementary human body calcareous simultaneously.
Especially, cure in coffee technique when being applied to, described composite acrylamide inhibitor is preferably made up of the material of following mass percent: the glycine of 5 ~ 15 weight portions, the AOB of 5 ~ 15 weight portions, the calcium chloride of 70 ~ 90 weight portions; More preferably, in described composition, the weight ratio of glycine, bamboo extractive and calcium chloride is: glycine 7 ~ 12 weight portion, bamboo extractive 7 ~ 12 weight portion, calcium chloride 80 ~ 88 weight portion.Best, in described composition, the weight ratio of glycine, bamboo extractive and calcium chloride is: glycine 8.33 weight portion, bamboo extractive 8.33 weight portion, calcium chloride 83.34 weight portion.
Especially, when being applied in dilated food (being preferably extrusion and puffing food) production technology, described composite acrylamide inhibitor is preferably made up of the material of following mass percent: the glycine of 5 ~ 15 weight portions, the AOB of 5 ~ 15 weight portions, the calcium chloride of 70 ~ 90 weight portions; More preferably, in described composition, the weight ratio of glycine, bamboo extractive and calcium chloride is: glycine 7 ~ 12 weight portion, bamboo extractive 7 ~ 12 weight portion, calcium chloride 80 ~ 88 weight portion.Best, in described composition, the weight ratio of glycine, bamboo extractive and calcium chloride is: glycine 8.33 weight portion, bamboo extractive 8.33 weight portion, calcium chloride 83.34 weight portion.
Use the coffee bean processing technology of composite acrylamide inhibitor
Present invention also offers the using method of above-mentioned composite acrylamide inhibitor in coffee bean processing technology, described method comprises: before baking and banking up with earth, among or afterwards, with composite acrylamide inhibitor composition of the present invention, coffee bean is processed.
Particularly, described method comprises: before baking and banking up with earth, and makes described coffee bean surface attachment have food additives composition as described in the present invention or acrylic amide restrainer composition.
In another preference, described method comprises:
There is provided one containing food additives composition of the present invention or acrylic amide restrainer composition solution;
With the coffee bean that described aqueous solution soaking is to be baked and banked up with earth, obtain the coffee bean after soaking;
Drying is carried out to the coffee bean after described immersion, obtains the coffee bean that surface attachment has food additives composition as described in the present invention or acrylic amide restrainer composition.
In another preference, described drying is carried out under lower temperature conditions; Preferably, described baking temperature is≤95 DEG C.
In another preference, described method also comprises, and has the coffee bean of food additives composition as described in the present invention or acrylic amide restrainer composition to carry out high-temperature bake to described surface attachment; Preferably, described baking temperature is 150 ~ 270 DEG C.
In another preference, in food additives composition as described in the present invention or acrylic amide restrainer composition, the weight ratio of amino acid, bamboo extractive and inorganic salts is: amino acid 5 ~ 15 weight portion, bamboo extractive 5 ~ 15 weight portion, inorganic salts 70 ~ 90 weight portion; Preferably, in described composition, the weight ratio of glycine, bamboo extractive and calcium chloride is: glycine 7 ~ 12 weight portion, bamboo extractive 7 ~ 12 weight portion, calcium chloride 80 ~ 88 weight portion, best, in described composition, the weight ratio of glycine, bamboo extractive and calcium chloride is: glycine 8.33 weight portion, bamboo extractive 8.33 weight portion, calcium chloride 83.34 weight portion.
In another preference, in the coffee bean after described immersion, the concentration of described acrylic amide restrainer composition is 0.025 ~ 0.25wt%; Be preferably 0.04 ~ 0.1wt%.
In another preference, described soak time is 30 ~ 300s, is preferably 100 ~ 200s; Be more preferably 120 ~ 180s.
In another preference, in described acrylic amide restrainer composition solution, the concentration of described acrylic amide restrainer is 0.5 ~ 3wt%, is preferably 0.8 ~ 2.0wt%.
In the production process of curing coffee, this composite acrylamide inhibitor is dissolved in water with the concentration of 0.5 ~ 5wt% and (can suitably heats to promote to dissolve), allow coffee bean soak 120 ~ 180 seconds in the solution, make it absorb the inhibitor solution of about 5% of about coffee bean quality.Pick up and drain, roaster for coffee bean can be entered after moisture is sloughed in air-dry or oven dry and cure.
In another preference, the purposes for being selected from lower group after described coffee bean processing: make and bake and bank up with earth coffee bean, grinding forms ground coffee, carries out extracting thus preparing coffee-extract.
In another preference, described coffee-extract is for the preparation of the food (or beverage) being selected from lower group: instant coffee powder, coffee beverage, caf milk tea beverage, coffee cake, coffee chocolate, coffee cookies.
Use the puffed-food producing process of composite acrylamide inhibitor
Present invention also offers a kind of method using above-mentioned composite acrylamide inhibitor to produce dilated food, described method comprises: carry out expanded before, among or afterwards, with food additives composition of the present invention or acrylic amide restrainer composition, raw-food material is processed.
Particularly, described method comprises: before carrying out expanding treatment, will be added in raw-food material as food additives composition of the present invention or acrylic amide restrainer composition.
In another preference, described method also comprises: carry out expanding treatment to the described raw-food material as food additives composition of the present invention or acrylic amide restrainer composition.
In another preference, described expanding treatment is extrusion process.
In another preference, described containing, for example in the raw-food material of food additives composition of the present invention or acrylic amide restrainer composition, content as food additives composition of the present invention or acrylic amide restrainer composition is 0.01 ~ 1wt%, being preferably 0.1 ~ 0.5wt%, is more preferably 0.2 ~ 0.4wt%.
In another preference, described interpolation is carried out by the following method: as after food additives composition of the present invention or acrylic amide restrainer composition wiring solution-forming, evenly will be added in raw-food material by modes such as spraying, stirrings.
Actual when using, should water content needed for the water content of material powder and material, thus preparation inhibitor solution adding.In another preference, other water or the aqueous solution, except the above-mentioned solution of interpolation, no longer add in powder by described method.
In another preference, described method also comprises: after adding the solution as food additives composition of the present invention or acrylic amide restrainer composition, stir described raw-food material; Preferably, described raw-food material is stirred, make the moisture in described raw-food material reach water content needed for extrusion.
In another preference, described raw-food material is vegetable raw material powder; Preferably, described vegetable raw material is selected from lower group: wheat, oat, corn, potato, rice, millet, Chinese sorghum, bitter buckwheat, pea, broad bean, soybean, or its combination.
In another preference, described method also comprises: after carrying out expanding treatment to described raw-food material, the described raw material through expanding treatment is selected to one or more processing of lower group: cutting, dry, shaping, seasoning.
In another preference, as in food additives composition of the present invention or acrylic amide restrainer composition, the weight ratio of amino acid, bamboo extractive and inorganic salts is: amino acid 5 ~ 15 weight portion, bamboo extractive 5 ~ 15 weight portion, inorganic salts 70 ~ 90 weight portion; Preferably, in described composition, the weight ratio of glycine, bamboo extractive and calcium chloride is: glycine 7 ~ 12 weight portion, bamboo extractive 7 ~ 12 weight portion, calcium chloride 80 ~ 88 weight portion, best, in described composition, the weight ratio of glycine, bamboo extractive and calcium chloride is: glycine 8.33 weight portion, bamboo extractive 8.33 weight portion, calcium chloride 83.34 weight portion.
Major advantage of the present invention comprises:
1. composite acrylamide inhibitor of the present invention three kinds of compatibility compositions (glycine, AOB and calcium chloride) for Maillard reaction association hazardous material acrylamide generation and eliminate and have remarkable impact, and composite after obtain mutual supplement with each other's advantages, composition that cost performance improves greatly.By this composition with different proportionings and dose application in the breakfast cereal goods curing coffee and extrusion, the acrylamide content in two based foods is significantly declined, shows excellent synergistic function.
2. three kinds of compositions in this composite inhibitor are natural goods or treat as natural goods, and all allow to use as food additives, in optimum ratio and useful effect concentration range, the organoleptic quality of end product (coffee, breakfast cereal goods etc.) is had no adverse effects, be easy to be esthetically acceptable to the consumers.
3. the application operating of this composite inhibitor is simple, fringe cost is low, is easy to promote.Contrast biological method (as added microorganism, enzyme), the method have simple to operate, process is easy to control, short, the advantage such as fringe cost is low consuming time; Compared with being used alone with three, the cost performance of additive improves greatly, is issued to same inhibition, significantly reduces production cost in lower concentration, is extremely conducive to applying in the food industry.
Below in conjunction with specific embodiment, set forth the present invention further.Should be understood that these embodiments are only not used in for illustration of the present invention to limit the scope of the invention.The experimental technique of unreceipted actual conditions in the following example, usually conveniently condition, or according to the condition that manufacturer advises.Unless otherwise indicated, otherwise percentage and number calculate by weight.
Universal method
Condition baked and banked up with earth by coffee bean
In actual production, the degree of curing of coffee bean is divided into dark roasting, middle roasting, shallow roasting according to the roast coffee beans temperature reached and the time of curing, the pre-stage test of inventor shows, the acrylamide formation of coffee in the process of curing presents an elder generation and generates the process reduced gradually more in a large number, therefore the embodiment that the present invention relates to selects shallow roasting condition, namely at the temperature of 220 DEG C, cure about 8min.The now first time explosion of coffee bean terminates substantially, and coffee bean is shallow palm fibre partially golden (being slightly with green), and hardness is relatively hard.After curing end, rapidly coffee bean taken out and be placed in cooled on ice, shelling with hair-dryer, pack Cord blood (-20 DEG C).During detection, coffee bean grinding is detected.
The preparation (for extrusion) of dilated food
The present invention is in the production process of extrusion cereal foods, powder raw material (as flour, dehydrated potato powder, rice meal) is mixed, or by the material pulverizing of non-abrasive dust, sieve after mixing, this composite acrylamide inhibitor is dissolved in water and (can suitably heats to promote to dissolve), and use this solution material water transfer to be divided to about 17% (w/w), enter twin (double) screw extruder by feeder and carry out extrusion cooking.In the process of inlaying propelling extrusion, material is in the high-temperature high-pressure state of sealing, along with the continuous rising of temperature, pressure, material is completing the multiple comprehensive functions such as stirring, mixing, shearing, extruding, boiling, melting quickly through during machine chamber, through die head be squeezed out machine enter normal temperature and pressure environment time, wherein contained free water is sharply vaporized under this pressure differential, internal batch matter structure is changed, obtains the cellular product of definite shape size.By drying process, obtain described breakfast cereal product, pack Cord blood (-20 DEG C).During detection, breakfast cereal goods abrasive dust is detected.
Acrylamide content method of testing
Test index: acrylamide content
Detection method: Ultra Performance Liquid Chromatography-MS (UPLC-MS/MS) method of Isotope Internal Standard Dilution Technique, pretreatment process is as follows:
(1) sample and add interior mark: take 0.5g grind after sample be placed in 50mL centrifuge tube, add 1.5 μ g/mL's
13c
3mark liquid 200 μ L in the methyl alcohol of-acrylamide;
(2) extract: the aqueous formic acid adding 4.8mL0.3%, extraction of ocean eddies 1min on turbula shaker, centrifugal 5min at 15000rpm0 DEG C, supernatant is transferred in a new centrifuge tube, extraction residue adds 5mL0.3% formic acid water and extracts one time again, centrifugal 5min at 15000rpm0 DEG C, merges clear liquid, and vortex mixes;
(3) Solid phase extraction: by OasisMCXSPE post (3cc) with after the activation of 2mL methyl alcohol, 2mL water balance, get 2mL extract upper prop with pipettor and purify, first 12 discard, and collect remainder, distilled water is settled to 2mL.Gained solution is upper machine testing after crossing 0.2 μm of PTFE filter membrane.
Instrument condition:
Instrument title: Agilent company 6490 type Ultra Performance Liquid Chromatography-GC-MS;
Liquid-phase condition:
Chromatographic column: PhenomenexSynergiMAX-RP post (150 × 2.0mm, 4 μm);
Mobile phase: 99%0.3% formic acid water, 1% acetonitrile;
Flow velocity: 0.3mL/min; Column temperature: 40 DEG C; Sample size: 5 μ L;
Mass Spectrometry Conditions:
Capillary voltage: 3500V; Collision induced dissociation voltage: 380V; Source temperature: 200 DEG C; Sheath temperature degree: 350 DEG C;
Sprayer air pressure: 45psi; Sheath gas velocity: 12L/min;
MRM parameter: acrylamide standard specimen quota ion to 72.1->55.1, collision energy 8V; Qualitative ion pair 72.1->44.1, collision energy 20V.
13c
3scalar quantity ion pair 75.1->58.1 in-acrylamide, collision energy 9V; Qualitative ion pair 75.1->29.2, collision energy 20V.
The concrete consumption of this composite acrylamide inhibitor is as follows:
Be applied to and cure coffee: make coffee bean absorb the composite acrylamide inhibitor (w/w) of 0.025% ~ 0.25%, preferably 0.06%.For reaching this object, need by this composite acrylamide inhibitor with 1.2% concentration (w/w) wiring solution-forming, and make coffee bean soak 150s with the solution absorbing 5%.
Be applied to dilated food: containing composite acrylamide inhibitor 0.1% ~ 0.5% (w/w) in material powder, preferably 0.3%.Actual should to add according to the water content obtain solution of material powder when using.
On the impact of curing coffee acrylamide content and organoleptic quality when embodiment 1 amino acid, bamboo extractive, inorganic salts or its compound use
(1) experiment material: coffee bean: commercially available arabica coffees beans (CoffeaarabicaL.), Yunnan, the place of production.
(2) test grouping: this experiment is divided into 11 groups.Wherein, amino acid and bamboo extractive test group comprise glycine, cysteine, lysine each 1 group and bamboo extractive 2 groups (wherein, 1 group are the leaf of bamboo crude extract powder of general flavone content 15.1%; Another group is total phenol content 50.7%, includes the AOB of general flavone 24.5%), sample is all configured to the soak of 0.4% mass concentration with pure water; Inorganic salts test group comprises each 1 group of sodium chloride, calcium chloride and magnesium chloride, is all configured to the soak of 1.0% mass concentration with pure water; Establish blank group (coffee bean is without immersion treatment) and negative control group (coffee bean pure water immersion treatment) simultaneously.Separately establish compound one group, be AOB (AOB): glycine: calcium chloride 1:1:5, is mixed with the soak of 1.0% mass concentration with pure water.Often group establish 6 parallel.
(3) soak: the coffee of certain mass is immersed in above each group of solution, that is, often organizes and be specifically: 50g coffee bean is immersed in the soak of 100mL, pull out after 150 seconds at room temperature immersion and drain.
(4) dewater: divided by the coffee bean drained on the pallet of preheating (individual layer), put into the 95 DEG C of baking ovens reaching predetermined temperature and dry 10min, the moisture of absorption is evaporated, and bean or pea weight returns to about initial value;
(5) cure: coffee bean is divided on the pallet of preheating (individual layer), put into after the baking oven reaching 220 DEG C dries 8min and take out immediately, be placed in cooled on ice, after airtight, be stored in acrylamide content to be measured in-20 DEG C of refrigerators.
(6) detect: detect the acrylamide content curing coffee by UPLC-MS/MS method, adopt inner mark method ration, and calculate the inhibiting rate of relative negative control group.Result is as shown in table 1.
(7) subjective appreciation: adopt double blind experiment, by the coffee bean grinding of different experiments group, brew (solid-liquid ratio 1:15) with boiling water after mixing, filtrate random number, the personnel's (Majors of Food is taught and postgraduate, 6 male 9 female, one full year of life at age 24 ~ 55) trained by 15 basic subjective appreciations of process give a mark (0 ~ 10 point to organoleptic quality (mainly flavour and smell) hobby property, mark is higher, and hobby property is higher).Result is as shown in table 2.
Table 1 various sample immersion treatment coffee bean is to the inhibitory action (n=6) of curing the formation of coffee acrylamide
From table 1, a few seed amino acid, inorganic salts and bamboo extractive all have certain inhibitory action to curing acrylamide in coffee, and AOB effect is better than leaf of bamboo crude extract.In amino acid, inhibitory action cysteine ﹥ glycine ﹥ lysine under identical soaking concentration (w/w); In inorganic salts, inhibitory action calcium chloride ﹥ magnesium chloride ﹥ sodium chloride under identical soaking concentration (w/w).When the compound of using bamboo leaf polyphenoils, glycine, calcium chloride three, inhibiting rate improves a lot, and reaches 63.13%, and the composite scheme being a good suppression and curing acrylamide content in coffee of three is described.
Table 2 various sample immersion treatment coffee bean is on the impact (n=15) of curing coffee organoleptic's quality
*with blank group significant difference (p<0.05);
*with blank group difference extremely remarkable (p<0.01)
From table 2, cysteine under 0.4% soak concentration and the inorganic salts under 1.0% soaking concentration all have remarkable deterioration (p<0.05) to the organoleptic quality of curing coffee, and wherein cysteine is to have the greatest impact (p<0.01) of organoleptic quality; Magnesium chloride to organoleptic effects comparatively large (p<0.01), calcium chloride and sodium chloride relative effect less; Glycine slightly promotes coffee organoleptic's quality, and lysine, bamboo extractive do not make significant difference to organoleptic quality.AOB, glycine, calcium chloride three with the composite use of 1:1:5, do not make significant difference to organoleptic quality under the concentration of 1.0%.
The data of comprehensive consideration table 1 and table 2, although cysteine is best to acrylamide inhibition in amino acid sample, owing to giving up too greatly organoleptic quality impact, glycine inhibition and organoleptic quality are all slightly better than lysine, therefore preferred glycine; The effect that AOB (AOB) suppresses acrylamide to be formed is better than bamboo extractive, and remarkable on organoleptic quality impact, therefore preferred AOB; In inorganic salts, sodium chloride inhibition effect is slightly weak, and magnesium chloride sensory manifestation is poor, and Comparatively speaking, calcium chloride inhibition better, be less than sodium chloride and magnesium chloride to the impact of organoleptic quality, and replenished the calcium and is of value to health, therefore preferably calcium chloride.To sum up, select glycine, AOB, calcium chloride as the formula components of composite acrylamide inhibitor.
Especially, with the acrylic amide restrainer composition of the application coffee bean soaked and obtained cure coffee, reaching good acrylamide inhibition simultaneously, not there is marked change in organoleptic quality, illustrate that acrylic amide restrainer of the present invention is suppressing to cure when coffee acrylamide generates and can taking into account organoleptic quality preferably, can not produce the commodity of product and destroy.
Embodiment 2 glycine-AOB-calcium chloride compound is to the suppression of curing the formation of coffee acrylamide
Embodiment 2-1: a kind ofly cure the special composite acrylamide inhibitor of coffee, be grouped into by the one-tenth of following mass ratio: glycine: AOB: calcium chloride=1:1:2, the concentration of composite inhibitor solution during coffee soaking beans is 0.4% (w/v);
Embodiment 2-2: a kind ofly cure the special composite acrylamide inhibitor of coffee, be grouped into by the one-tenth of following mass ratio: glycine: AOB: calcium chloride=1:1:6, solution concentration during coffee soaking beans is 0.4% (w/v);
Embodiment 2-3: a kind ofly cure the special composite acrylamide inhibitor of coffee, be grouped into by the one-tenth of following mass ratio: glycine: AOB: calcium chloride=1:1:6, solution concentration during coffee soaking beans is 0.8% (w/v);
Embodiment 2-4: a kind ofly cure the special composite acrylamide inhibitor of coffee, be grouped into by the one-tenth of following mass ratio: glycine: AOB: calcium chloride=1:1:10, solution concentration during coffee soaking beans is 1.2% (w/v);
Embodiment 2-5: a kind ofly cure the special composite acrylamide inhibitor of coffee, be grouped into by the one-tenth of following mass ratio: glycine: AOB: calcium chloride=1:1:18, solution concentration during coffee soaking beans is 2.0% (w/v).
In above-mentioned each group, mass percent is according to the total weight of compound acrylic amide restrainer.
The object of the present embodiment gropes glycine-AOB-calcium chloride the most adaptive triangular ratio and working concentration.This test establishes 8 groups altogether, be respectively glycine-AOB compound use 1 group, glycine-AOB-calcium chloride compound use 5 groups (i.e. the mixing ratio of embodiment 2-1 ~ 2-5 and application concentration), calcium chloride is used alone 4 groups and negative control 1 group (pure water immersion treatment).All the other operations, with embodiment 1, detect the growing amount of acrylamide in sample and calculate relative inhibition (comparing with negative control group).Result is as shown in table 3.
Table 3 inhibitor various combination is to curing the inhibitory action (n=6) that in coffee, acrylamide is formed
From table 3, the compound use of glycine, AOB, calcium chloride three can significantly suppress the acrylamide curing coffee to generate, and shows good synergistic function.After the concentration of calcium chloride acquires a certain degree (proportioning corresponding to embodiment 2-4), continue to increase its consumption, the inhibitor of acrylamide no longer improves.Therefore determine that the proportioning that three optimizes is glycine: AOB: calcium chloride=1:1:10, i.e. glycine 8.33%, AOB 8.33% and calcium chloride 83.34%, it cures to coffee bean the inhibiting rate that in process, acrylamide is formed and reaches more than 70%, and inhibition is best.
The suppression that embodiment 3 glycine-AOB-calcium chloride ternary composition generates acrylamide in extrusion cereal foods
Embodiment 3-1: the composite acrylamide inhibitor that a kind of extrusion and puffing food is special, is made up of the material of following mass percent: the glycine of 5%, the AOB of 5% and 90% calcium chloride (1:1:18);
Embodiment 3-2: the composite acrylamide inhibitor that a kind of extrusion and puffing food is special, is made up of the material of the heavy percentage of following matter: the glycine of 8.33%, the AOB of 8.33% and 83.34% calcium chloride (1:1:10);
Embodiment 3-3: the composite acrylamide inhibitor that a kind of extrusion and puffing food is special, is made up of the material of following mass percent: the glycine of 10%, the AOB of 10% and 80% calcium chloride (1:1:8);
Embodiment 3-4: the composite acrylamide inhibitor that a kind of extrusion and puffing food is special, is made up of the material of following mass percent: the glycine of 20%, the AOB of 20% and 60% calcium chloride (1:1:3);
Embodiment 3-5: the composite acrylamide inhibitor that a kind of extrusion and puffing food is special, is made up of the material of following mass percent: the glycine of 40%, the AOB of 40% and 20% calcium chloride (1:1:0.5).
(1) experiment material: dehydrated potato powder, flour.
(2) test grouping: this test is divided into 9 groups.Wherein, test group comprises glycine and is used alone 1 group, AOB is used alone 1 group, both glycine and AOB compound use 1 group, 5 groups (i.e. mixing ratios of embodiment 3-1 ~ 3-5) of glycine-AOB-calcium chloride three compound use; Establish blank group (regulating moisture with distilled water) simultaneously.Often group establish 6 parallel.
(3) mix: dehydrated potato powder and flour are fully mixed with the ratio of 3:7.
(4) moisture is surveyed: use Oven Method to measure the moisture of raw material (, the dehydrated potato powder mixed for 3:7 and flour) herein, be generally less than 14%.
(5) institute's water requirement and composite acrylamide inhibitor concentration is calculated.
Example: if moisture content of material is 14%, the final moisture of material need be adjusted to 17%, and in final material, the addition of compound acrylic amide restrainer is 0.3%.
If need in 1000g material to add Xg pure water.
∴X＝36.8g
∴ is dissolved in the distilled water of 36.8mL by 3g compound acrylic amide restrainer becomes the inhibitor solution that concentration is 8.15% (w/v), is applied to 1kg powder.
(6) dissolve: the inhibitor of embodiment 3-1 ~ embodiment 3-5 formula is mixed with the solution of 8.15% (w/v) respectively with distilled water.
(7) water transfer divides: get each sample group solution appropriate, be evenly sprayed on material, fully mixed by mixer, become the material embryo of moisture 17%;
(8) extrusion: material enters twin (double) screw extruder by scroll feeder.Extruder parameter: three sections of extrusion temperatures: 60 ~ 70 DEG C, 110 ~ 120 DEG C, 130 ~ 140 DEG C; Screw speed 250r/min;
(9) cut: gained grain cooling is cut;
(10) dry: heated-air drying, cooled Storage of sample is to be measured in-20 DEG C of refrigerators;
(11) detect: testing sample is pulverized, sieved, detect acrylamide content by UPLC-MS/MS method, adopt inner mark method ration, and calculate the inhibiting rate of relative blank group.The results are shown in Table 4.
The suppression (n=6) that the different inhibitor of table 4 is formed acrylamide in extrusion and puffing food
Can be obtained by table 4, Gly-AOB-CaCl
2the composite rear use of three, is formed the acrylamide of extrusion cereal products and has remarkable inhibition, and individually use compared to three, when three uses jointly, show obvious synergy.Wherein, the proportioning best results corresponding to embodiment 3-2, therefore preferred Gly-AOB-CaCl
2the composite mass ratio of three is 1:1:10 (8.33%, 8.33%, 83.34%).
The all documents mentioned in the present invention are quoted as a reference all in this application, are just quoted separately as a reference as each section of document.In addition should be understood that those skilled in the art can make various changes or modifications the present invention, and these equivalent form of values fall within the application's appended claims limited range equally after having read above-mentioned instruction content of the present invention.
Claims (10)
1. a food additives composition, is characterized in that, described composition comprises following component: amino acid, bamboo extractive, inorganic salts; And in described composition, the weight ratio of amino acid, bamboo extractive and inorganic salts is: amino acid 2 ~ 70 weight portion, bamboo extractive 2 ~ 70 weight portion, inorganic salts 1 ~ 96 weight portion;
And described amino acid, bamboo extractive and the inorganic salts weight portion in described composition is 0.5 ~ 99wt%.
2. composition as claimed in claim 1, is characterized in that,
Described bamboo extractive contains the characteristic compound being selected from lower group: carbon glycosides flavones (orientoside, Lutonaretin, Vitexina, Saponaretin), phenolic acid (p-Coumaric Acid, chlorogenic acid, caffeic acid, forulic acid), or its combination; And/or
Described amino acid is selected from lower group: glycine, cysteine, lysine, or its combination; And/or
Described inorganic salts are selected from lower group: calcium chloride, calcium carbonate, calcium lactate, calcium bicarbonate, calcium silicates, calcium sulfate, sodium chloride, sodium carbonate, sodium acid carbonate, sodium sulphate, magnesium chloride, magnesium carbonate, magnesium silicate, magnesium sulfate.
3. composition as claimed in claim 1, it is characterized in that, described amino acid is glycine; And/or described inorganic salts are calcium chloride.
4. composition as claimed in claim 1, it is characterized in that, described composition comprises following component: glycine, bamboo extractive, calcium chloride.
5. an acrylic amide restrainer composition, is characterized in that, described acrylic amide restrainer composition is composed of the following components: amino acid, bamboo extractive, inorganic salts; And in described composition, the weight ratio of glycine, bamboo extractive and inorganic salts is: amino acid 2 ~ 70 weight portion, bamboo extractive 2 ~ 70 weight portion, inorganic salts 1 ~ 96 weight portion.
6. the purposes of food additives composition as claimed in claim 1 or acrylic amide restrainer composition as claimed in claim 5, is characterized in that, for suppressing the generation of acrylamide in food processing process; Preferably, described food additives composition or acrylic amide restrainer are also calcareous for supplementary human body, or for improving the calcium loss because coffee for drinking causes.
7. a coffee bean processing method, is characterized in that, described method comprises: process coffee bean with food additives composition as claimed in claim 1 or acrylic amide restrainer composition as claimed in claim 5.
8. method as claimed in claim 7, it is characterized in that, described method comprises: before baking and banking up with earth, and described coffee bean is contacted with food additives composition as claimed in claim 1 or acrylic amide restrainer composition as claimed in claim 5.
9. a dilated food production method, is characterized in that, described method comprises: process raw-food material with food additives composition as claimed in claim 1 or acrylic amide restrainer composition as claimed in claim 5.
10. method as claimed in claim 9, is characterized in that, comprise step: before carrying out expanding treatment, food additives composition as claimed in claim 1 or acrylic amide restrainer composition as claimed in claim 5 is added in raw-food material.
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN107495312A (en) * | 2017-08-24 | 2017-12-22 | 安徽靖童科技农业发展有限公司 | A kind of fried food additive |
| CN109362845A (en) * | 2018-12-25 | 2019-02-22 | 襄阳农博源农业有限公司 | A kind of Chinese yam fried dough twist of low acrylamide content |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN1753623A (en) * | 2003-02-21 | 2006-03-29 | 福瑞托-雷北美有限公司 | Method for reducing acrylamide formation in thermally processed foods |
| AU2008200232A1 (en) * | 2007-01-18 | 2008-08-07 | Frito-Lay North America, Inc | Method for reducing acrylamide formation |
| CN102406101A (en) * | 2011-12-01 | 2012-04-11 | 浙江大学 | Composite acrylamide inhibitor and application thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1753623A (en) * | 2003-02-21 | 2006-03-29 | 福瑞托-雷北美有限公司 | Method for reducing acrylamide formation in thermally processed foods |
| AU2008200232A1 (en) * | 2007-01-18 | 2008-08-07 | Frito-Lay North America, Inc | Method for reducing acrylamide formation |
| CN102406101A (en) * | 2011-12-01 | 2012-04-11 | 浙江大学 | Composite acrylamide inhibitor and application thereof |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107495312A (en) * | 2017-08-24 | 2017-12-22 | 安徽靖童科技农业发展有限公司 | A kind of fried food additive |
| CN109362845A (en) * | 2018-12-25 | 2019-02-22 | 襄阳农博源农业有限公司 | A kind of Chinese yam fried dough twist of low acrylamide content |
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