CN105076916B - Food additive composition and application thereof - Google Patents
Food additive composition and application thereof Download PDFInfo
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- CN105076916B CN105076916B CN201410220638.6A CN201410220638A CN105076916B CN 105076916 B CN105076916 B CN 105076916B CN 201410220638 A CN201410220638 A CN 201410220638A CN 105076916 B CN105076916 B CN 105076916B
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Abstract
The invention provides a food additive composition and application thereof, and particularly provides a food additive composition which comprises amino acid, bamboo leaf extract and inorganic salt. The food additive composition can be used as an acrylamide inhibitor in a food processing technology, can effectively inhibit the generation of acrylamide in the food production process, has good mouthfeel, and is particularly suitable for inhibiting the generation of acrylamide in the coffee bean processing or puffed food production technology.
Description
Technical Field
The invention relates to the technical field of food additives and food safety control, in particular to a composite food additive which takes amino acid, inorganic salt and bamboo leaf extract as main components and is used as an acrylamide inhibitor in the processing process of roasted coffee and food and beverage, puffed food and breakfast cereal food which take the roasted coffee as raw materials.
Background
Acrylamide (Acrylamide) is mainly generated by free asparagine and reducing sugar in food raw materials in a high-temperature processing (Maillard reaction) process, is a typical representative of endogenous chemical pollutants of food and is commonly called propyl toxin. The human cancer-causing substance is a small molecular organic substance with high water solubility, has strong neurotoxicity and certain genetic toxicity, and is listed as a possible human carcinogen in a group 2A by the International agency for research on cancer (IARC) in 1994. The World Health Organization (WHO) stipulates that the acrylamide content in food is below 1 mu g/kg, and Swedish scientists first detected acrylamide in the level of mg/kg in fried or baked potato and cereal foods in 2002, which detonated the 'toxinon' event in the food safety field worldwide.
In addition to smoking, human viral exposure comes primarily from the diet. Due to the prevalence of acrylamide precursor species (asparagine, reducing sugars) in food materials, the viral hazard is prevalent in thermally processed foods (processing temperatures above 120 ℃, such as fried, baked, extruded, and the like), such as fried potato chips, fried french fries, fried instant noodles, baked cookies, baked coffee, and puffed foods. The European Food Safety Authority (EFSA) issued 2011 market monitoring data on acrylamide content in various foods (taken from 2007-2008), showed that the highest content of the acrylamide content still refers to fried potato chips and fried potato strips (industrial Value is 1000 μ g/kg and 600 μ g/kg respectively), and secondly refers to baked coffee and breakfast cereal products (industrial Value is 450 μ g/kg and 400 μ g/kg respectively), which belong to high-risk varieties exposed to human dietary virus, and research and development of acrylamide control technology in the process of manufacturing such foods should be highly regarded.
Coffee is rich in flavor, various in types and unique in effect, is a favorite beverage for people in many countries and regions, and has an ever-expanding consumer group which gradually permeates non-traditional global consumption areas to become a popular beverage. In 2008, 1.28 million bags (60 kg/bag) of coffee were consumed globally. With the global popularity and increasing consumption of coffee, concerns about high acrylamide levels in coffee are increasingly becoming bottlenecks that limit the development of the coffee industry.
The Breakfast cereal product (Breakfast Cereals) is prepared from Cereals such as corn, rice, wheat, oat, etc. as main raw materials, and can be served as Breakfast food after being added with milk for cold eating or boiling for a moment. Can be divided into two categories: one is breakfast cereal to be cooked and the other is Ready-to-eat (RTE), the latter being the usual breakfast cereal currently on the market. It is expected that with the economic development and the improvement of the living standard of people, the acceleration of the living rhythm, the enhancement of health care consciousness and the like, the breakfast cereal has great market development potential, and the reality of high acrylamide content is one of the important problems which must be solved by the industry development.
The control of the acrylamide content in the food relates to a plurality of links such as raw material varieties, planting and cultivating conditions, storage and transportation processes, food processing and the like, and a convenient and fast control means is to use exogenous additives including antioxidants, phytochemicals, microorganisms, enzyme preparations and the like in the processing process in consideration of operability. Particularly, WO 2013/005145 is an invention for inhibiting the formation of acrylamide in roasted coffee by using asparaginase and/or aspartase and microorganisms producing both enzymes, and WO2004/037007 also discloses a method for inhibiting the formation of acrylamide in roasted coffee by using asparaginase. WO 2005/094591 discloses a means for reducing the acrylamide content of coffee-based food products using lactic acid producing microorganisms and/or acids, and as such, has been applied to the control of the acrylamide content of cereal based food products, e.g. WO 2004/028276 reduces the acrylamide content of cereal based food products using lactic acid producing microorganisms and/or acids.
However, the disadvantages of using biological means (e.g., enzymes, microorganisms, etc.) are apparent. First, biological inhibition of acrylamide production often requires strict control of environmental factors (temperature, pH, etc.) to achieve optimal reaction conditions, thus limiting its application to smaller scale, less conditioned plants; secondly, biological means often require a long action time to achieve the desired purpose, as described in WO2004/037007, the action of asparaginase takes 45-60 min; thirdly, the price of the enzyme preparation for food is relatively high, and the cost is obviously increased; fourthly, the biological preparation has high requirements on preservation conditions, for example, the enzyme preparation needs to strictly control environmental parameters during preservation to prevent the enzyme preparation from being denatured and inactivated due to overhigh temperature, and the microbial preparation needs to strictly prevent pollution during preservation. These species limit the industrial application of biological means to some extent.
In conclusion, the prior art lacks a food acrylamide inhibitor which is convenient to store and use, short in treatment time and wide in application range.
Disclosure of Invention
The invention aims to provide a food acrylamide inhibitor which is convenient to store and use, short in treatment time and wide in application range.
In a first aspect of the present invention, there is provided a food additive composition comprising the following components: amino acids, bamboo leaf extract, and inorganic salts; in the composition, the weight ratio of the amino acid to the bamboo leaf extract to the inorganic salt is as follows: 2-70 parts of amino acid, 2-70 parts of bamboo leaf extract and 1-96 parts of inorganic salt;
and the amino acid, the bamboo leaf extract and the inorganic salt are 0.5-99 wt% of the composition.
In another preferred embodiment, the bamboo leaf extract is a water-soluble bamboo leaf extract.
In another preferred embodiment, the bamboo leaf extract is a bamboo leaf extract of Phyllostachys.
In another preferred embodiment, the bamboo leaf extract is a phenolic part extract of bamboo leaves of the genus Phyllostachys.
In another preferred example, the bamboo leaf extract is water-soluble bamboo leaf Antioxidant (AOB) meeting the food additive bamboo leaf antioxidant (GB30615-2014) of the national food safety standard.
In another preferred example, the bamboo leaf extract is the bamboo leaf extract described in chinese patent application No. 200310107871.5, or the bamboo leaf extract prepared by the method described in chinese patent application No. 200310107871.5.
In another preferred embodiment, the food additive composition is stored under ambient conditions.
In another preferred embodiment, the food additive composition is stored under light-shielding conditions.
In another preferred embodiment, the food additive composition is stored under low or no oxygen conditions.
In another preferred embodiment, the low oxygen condition refers to the storage environment with oxygen content of less than 20% by volume in air, preferably less than 15%, more preferably less than 10%.
In another preferred embodiment, the composition further comprises a food acceptable carrier; preferably, the carrier is water.
In another preferred embodiment, the bamboo leaf extract contains a characteristic compound selected from the group consisting of: flavone C-glycoside (orientin, isoorientin, vitexin, isovitexin), phenolic acid (p-coumaric acid, chlorogenic acid, caffeic acid, ferulic acid), or their combination; and/or
The amino acid is selected from the following group: glycine, cysteine, lysine, or combinations thereof; and/or
The inorganic salt is selected from the group consisting of: calcium chloride, calcium carbonate, calcium lactate, calcium bicarbonate, calcium silicate, calcium sulfate, sodium chloride, sodium carbonate, sodium bicarbonate, sodium sulfate, magnesium chloride, magnesium carbonate, magnesium silicate, and magnesium sulfate.
In another preferred embodiment, the amino acid is glycine; and/or the inorganic salt is calcium chloride.
In another preferred embodiment, the composition comprises the following components: glycine, bamboo leaf extract and calcium chloride.
In another preferred embodiment, in the composition, the weight ratio of glycine, bamboo leaf extract and calcium chloride is as follows: 2-70 parts of glycine, 2-70 parts of bamboo leaf extract and 1-96 parts of calcium chloride.
In another preferred embodiment, in the composition, the weight ratio of glycine, bamboo leaf extract and calcium chloride is as follows: 5-15 parts of glycine, 5-15 parts of a bamboo leaf extract and 70-90 parts of calcium chloride.
In another preferred embodiment, in the composition, the weight ratio of glycine, bamboo leaf extract and calcium chloride is as follows: 7-12 parts of glycine, 7-12 parts of a bamboo leaf extract and 80-88 parts of calcium chloride.
In another preferred embodiment, in the composition, the weight ratio of glycine, bamboo leaf extract and calcium chloride is as follows: 8.33 parts of glycine, 8.33 parts of bamboo leaf extract and 83.34 parts of calcium chloride.
In a second aspect of the present invention, an acrylamide inhibitor composition is provided, which comprises the following components: amino acids, bamboo leaf extract, and inorganic salts; in the composition, the weight ratio of the glycine to the bamboo leaf extract to the inorganic salt is as follows: 2-70 parts of amino acid, 2-70 parts of bamboo leaf extract and 1-96 parts of inorganic salt.
In another preferred embodiment, the acrylamide inhibitor composition consists of the following components: glycine, bamboo leaf extract and calcium chloride.
In another preferred embodiment, in the composition, the weight ratio of glycine, bamboo leaf extract and calcium chloride is as follows: 5-15 parts of glycine, 5-15 parts of a bamboo leaf extract and 70-90 parts of calcium chloride.
In another preferred embodiment, in the composition, the weight ratio of glycine, bamboo leaf extract and calcium chloride is as follows: 7-12 parts of glycine, 7-12 parts of a bamboo leaf extract and 80-88 parts of calcium chloride.
In another preferred embodiment, in the composition, the weight ratio of glycine, bamboo leaf extract and calcium chloride is as follows: 8.33 parts of glycine, 8.33 parts of bamboo leaf extract and 83.34 parts of calcium chloride.
In a third aspect of the invention, there is provided the use of a food additive composition according to the first aspect of the invention or an acrylamide inhibitor composition according to the second aspect of the invention, for inhibiting the formation of acrylamide during food processing; preferably, the dietary supplement composition or acrylamide inhibitor is also used for supplementing calcium to a human body, or for improving calcium loss due to drinking coffee.
In another preferred embodiment, the food processing is selected from the group consisting of: roasting coffee beans and producing puffed food; preferably, the puffed food production is extrusion puffing production.
In a fourth aspect of the present invention, there is provided a coffee bean processing method, the method comprising: the coffee beans are treated with the food additive composition according to the first aspect of the invention or the acrylamide inhibitor composition according to the second aspect of the invention.
In another preferred embodiment, the coffee beans are processed for a use selected from the group consisting of: making roasted coffee beans, grinding to form coffee powder, and extracting to obtain coffee extract.
In another preferred embodiment, the coffee extract is used for preparing a food (or beverage) selected from the group consisting of: instant coffee powder, coffee beverage, coffee-flavored milk tea beverage, coffee cake, coffee chocolate, and coffee cookie.
In another preferred embodiment, the food additive composition or the acrylamide inhibitor composition is used in an amount of 0.25 to 10g, preferably 0.25 to 5g, more preferably 0.25 to 2.5g per kg of coffee beans, based on the total mass of the composition.
In another preferred example, the method comprises: prior to roasting, the coffee beans are contacted with a food additive composition according to the first aspect of the invention or an acrylamide inhibitor composition according to the second aspect of the invention.
In another preferred embodiment, the method comprises the following steps:
providing an aqueous solution containing a food additive composition according to the first aspect of the invention or an acrylamide inhibitor composition according to the second aspect of the invention;
soaking the coffee beans to be roasted with the aqueous solution to obtain soaked coffee beans;
drying the soaked coffee beans to obtain coffee beans having the food additive composition according to the first aspect of the present invention or the acrylamide inhibitor composition according to the second aspect of the present invention attached to the surface thereof.
In another preferred embodiment, the drying is carried out at a lower temperature; preferably, the drying temperature is less than or equal to 95 ℃.
In another preferred embodiment, the method further comprises subjecting the coffee beans having the food additive composition according to the first aspect of the present invention or the acrylamide inhibitor composition according to the second aspect of the present invention attached to the surface thereof to high temperature roasting; preferably, the baking temperature is 150-270 ℃.
In another preferred embodiment, in the food additive composition according to the first aspect of the present invention, the weight ratio of the amino acid, the bamboo leaf extract and the inorganic salt is: 5-15 parts of amino acid, 5-15 parts of bamboo leaf extract and 70-90 parts of inorganic salt.
In another preferred embodiment, in the acrylamide inhibitor composition according to the second aspect of the present invention, the weight ratio of the amino acid, the bamboo leaf extract, and the inorganic salt is: 5-15 parts of amino acid, 5-15 parts of bamboo leaf extract and 70-90 parts of inorganic salt.
In another preferred embodiment, the concentration of the acrylamide inhibitor composition in the soaked coffee beans is 0.025-0.25 wt%; preferably 0.04 to 0.1 wt%.
In another preferred embodiment, the soaking time is 30 to 300s, preferably 100 to 200 s.
In another preferred embodiment, the concentration of the acrylamide inhibitor composition in the aqueous solution of the acrylamide inhibitor composition is 0.5 to 3.0 wt%, preferably 0.8 to 2.0 wt%.
In a fifth aspect of the invention, there is provided a method of producing an expanded food product, the method comprising: the food material is treated with a food additive composition according to the first aspect of the invention or an acrylamide inhibitor composition according to the second aspect of the invention.
In another preferred example, the method comprises the steps of: the food additive composition according to the first aspect of the invention or the acrylamide inhibitor composition according to the second aspect of the invention is added to the foodstuff before being subjected to the expansion treatment.
In another preferred example, the method further comprises: the food material comprising the food additive composition according to the first aspect of the invention or the acrylamide inhibitor composition according to the second aspect of the invention is subjected to an expansion treatment.
In another preferred embodiment, the puffing treatment is extrusion puffing treatment.
In another preferred embodiment, the food material containing the food additive composition according to the first aspect of the present invention or the acrylamide inhibitor composition according to the second aspect of the present invention contains the food additive composition according to the first aspect of the present invention or the acrylamide inhibitor composition according to the second aspect of the present invention in an amount of 0.01 to 1 wt%, preferably 0.1 to 0.5 wt%, and more preferably 0.2 to 0.4 wt%.
In another preferred embodiment, the addition is carried out by the following method: the food additive composition according to the first aspect of the present invention or the acrylamide inhibitor composition according to the second aspect of the present invention is added to the food material after being prepared as a solution.
In another preferred embodiment, the addition is carried out by the following method: the food additive composition according to the first aspect of the present invention or the acrylamide inhibitor composition according to the second aspect of the present invention is added to the food material by spraying after being prepared into a solution.
In another preferred example, the method further comprises: no other water or aqueous solution is added to the food material other than the above solution.
In another preferred example, the method further comprises: (ii) agitating said foodstuff after addition of a solution of the food additive composition according to the first aspect of the invention or the acrylamide inhibitor composition according to the second aspect of the invention; preferably, the food material is stirred so that the moisture content in the food material reaches a specific value of 17%.
In another preferred embodiment, the food material is a vegetable material powder; preferably, the botanical raw materials are selected from the group consisting of: wheat, oats, corn, potato, rice, millet, sorghum, tartary buckwheat, peas, broad beans, soybeans, or combinations thereof.
In another preferred example, the method further comprises: after subjecting the food material to an expansion process, subjecting the expanded material to one or more processes selected from the group consisting of: cutting, drying, molding and flavoring.
In another preferred embodiment, in the food additive composition according to the first aspect of the present invention, the weight ratio of the amino acid, the bamboo leaf extract and the inorganic salt is: 5-15 parts of amino acid, 5-15 parts of bamboo leaf extract and 70-90 parts of inorganic salt.
In another preferred embodiment, in the acrylamide inhibitor composition according to the second aspect of the present invention, the weight ratio of the amino acid, the bamboo leaf extract, and the inorganic salt is: 5-15 parts of amino acid, 5-15 parts of bamboo leaf extract and 70-90 parts of inorganic salt.
It is to be understood that within the scope of the present invention, the above-described features of the present invention and those specifically described below (e.g., in the examples) may be combined with each other to form new or preferred embodiments. Not to be reiterated herein, but to the extent of space.
Detailed Description
The inventor of the invention has long and intensive research and unexpectedly found that the glycine, the bamboo leaf antioxidant and the calcium chloride are compounded to obtain the composition with complementary advantages and greatly improved cost performance, and the composition is applied to the roasted coffee and the extruded and puffed grain breakfast food in different proportions and dosages, so that the acrylamide content in the two foods is obviously reduced, and the excellent synergistic effect is shown. Based on the above findings, the inventors have completed the present invention.
Bamboo leaf extract
As used herein, the term "bamboo leaf extract" is an extract of the phenolic part of bamboo leaves of the genus phyllostachys, generally obtained by extraction and separation using water or an alcohol-water system, and is in the form of yellow or brownish yellow powder or granules; the antioxidant active ingredients mainly comprise flavone and phenolic acid compounds, and the representative compounds comprise orientin, isoorientin, vitexin, isovitexin, p-coumaric acid, chlorogenic acid, caffeic acid, ferulic acid and the like; the infrared spectrogram of the preferred folium Bambusae extract after potassium bromide tabletting is 3400, 2900, 1610, 1520, 1080cm-1Characteristic absorption in the vicinity of iso-periphery; an ultraviolet spectrogram obtained by dissolving the compound in spectral pure methanol shows that two main absorption peaks exist in a 240-400 nm area, wherein a strong absorption peak exists between 240-280 nm, and a primary strong absorption peak exists between 300-350 nm. In particular to a preferred bamboo leaf extract bamboo leaf Antioxidant (AOB), the latter refers to the bamboo leaf extract meeting the quality requirement of water-soluble bamboo leaf antioxidant specified in the national food safety standard bamboo leaf antioxidant of food additive (GB 30615-2014).
Composite acrylamide inhibitor
The invention provides a food additive composition, which is characterized by comprising the following components: amino acids, folium Bambusae extract, and inorganic salt.
Preferably, the amino acid is selected from the group consisting of: glycine, cysteine, lysine; glycine is preferred in order to improve mouthfeel.
Preferably, the bamboo leaf extract contains a characteristic compound selected from the group consisting of: the homoglucosides flavone (orientin, isoorientin, vitexin, isovitexin), phenolic acid (p-coumaric acid, chlorogenic acid, caffeic acid, ferulic acid), or their combination.
Preferably, the inorganic salt is selected from the group consisting of: calcium chloride, calcium carbonate, calcium lactate, calcium bicarbonate, calcium silicate, calcium sulfate, sodium chloride, sodium carbonate, sodium bicarbonate, sodium sulfate, magnesium chloride, magnesium carbonate, magnesium silicate, magnesium sulfate; calcium chloride is preferable in order to improve the taste of the food additive and to achieve the effect of supplementing calcium to the human body.
In a preferred embodiment of the present invention, in the composition, the weight ratio of the amino acids, the bamboo leaf extract and the inorganic salt is: 2-70 parts of bamboo leaf extract, 2-70 parts of amino acid and 1-96 parts of inorganic salt.
The food additive can be applied to the processing process of roasted coffee, food and beverage taking the roasted coffee as raw materials and puffed food (especially breakfast cereal products), can obviously reduce the acrylamide content of the product, is convenient to use, short in reaction time, low in cost, free of obvious adverse effect on the flavor of the product, beneficial to producing safe and high-quality relieved food, and simultaneously beneficial to supplementing calcium to a human body.
Particularly, when the compound acrylamide inhibitor is applied to a roasted coffee process, the compound acrylamide inhibitor preferably consists of the following substances in percentage by mass: 5-15 parts by weight of glycine, 5-15 parts by weight of bamboo leaf antioxidant and 70-90 parts by weight of calcium chloride; more preferably, in the composition, the weight ratio of glycine to bamboo leaf extract to calcium chloride is as follows: 7-12 parts of glycine, 7-12 parts of a bamboo leaf extract and 80-88 parts of calcium chloride. Preferably, in the composition, the weight ratio of glycine to bamboo leaf extract to calcium chloride is as follows: 8.33 parts of glycine, 8.33 parts of bamboo leaf extract and 83.34 parts of calcium chloride.
Particularly, when the compound acrylamide inhibitor is applied to a production process of puffed food (preferably extruded puffed food), the compound acrylamide inhibitor preferably consists of the following substances in percentage by mass: 5-15 parts by weight of glycine, 5-15 parts by weight of bamboo leaf antioxidant and 70-90 parts by weight of calcium chloride; more preferably, in the composition, the weight ratio of glycine to bamboo leaf extract to calcium chloride is as follows: 7-12 parts of glycine, 7-12 parts of a bamboo leaf extract and 80-88 parts of calcium chloride. Preferably, in the composition, the weight ratio of glycine to bamboo leaf extract to calcium chloride is as follows: 8.33 parts of glycine, 8.33 parts of bamboo leaf extract and 83.34 parts of calcium chloride.
Coffee bean processing technology using compound acrylamide inhibitor
The invention also provides a use method of the compound acrylamide inhibitor in a coffee bean processing technology, which comprises the following steps: before, during or after roasting, the coffee beans are treated with the composite acrylamide inhibitor composition of the present invention.
Specifically, the method comprises the following steps: before roasting, the food additive composition or the acrylamide inhibitor composition of the present invention is attached to the surface of the coffee beans.
In another preferred embodiment, the method comprises the following steps:
providing an aqueous solution containing the food additive composition or acrylamide inhibitor composition of the present invention;
soaking the coffee beans to be roasted with the aqueous solution to obtain soaked coffee beans;
drying the soaked coffee beans to obtain the coffee beans with the food additive composition or the acrylamide inhibitor composition attached to the surfaces.
In another preferred embodiment, the drying is carried out at a lower temperature; preferably, the drying temperature is less than or equal to 95 ℃.
In another preferred embodiment, the method further comprises high-temperature roasting the coffee beans with the food additive composition or acrylamide inhibitor composition attached on the surface; preferably, the baking temperature is 150-270 ℃.
In another preferred embodiment, in the food additive composition or the acrylamide inhibitor composition according to the present invention, the weight ratio of the amino acid, the bamboo leaf extract and the inorganic salt is: 5-15 parts of amino acid, 5-15 parts of bamboo leaf extract and 70-90 parts of inorganic salt; preferably, in the composition, the weight ratio of glycine to bamboo leaf extract to calcium chloride is: 7-12 parts of glycine, 7-12 parts of bamboo leaf extract and 80-88 parts of calcium chloride, and preferably, the weight ratio of the glycine to the bamboo leaf extract to the calcium chloride in the composition is as follows: 8.33 parts of glycine, 8.33 parts of bamboo leaf extract and 83.34 parts of calcium chloride.
In another preferred embodiment, the concentration of the acrylamide inhibitor composition in the soaked coffee beans is 0.025-0.25 wt%; preferably 0.04 to 0.1 wt%.
In another preferred embodiment, the soaking time is 30 to 300s, preferably 100 to 200 s; more preferably 120 to 180 seconds.
In another preferred embodiment, the concentration of the acrylamide inhibitor in the aqueous solution of the acrylamide inhibitor composition is 0.5 to 3 wt%, preferably 0.8 to 2.0 wt%.
In the production process of roasted coffee, the composite acrylamide inhibitor is dissolved in water at a concentration of 0.5-5 wt% (the solution can be heated properly to promote dissolution), and coffee beans are soaked in the solution for 120-180 seconds to absorb an inhibitor solution about 5% of the mass of the coffee beans. Fishing out, draining, air drying or drying to remove water, and baking in a coffee bean baking machine.
In another preferred embodiment, the coffee beans are processed for a use selected from the group consisting of: making roasted coffee beans, grinding to form coffee powder, and extracting to obtain coffee extract.
In another preferred embodiment, the coffee extract is used for preparing a food (or beverage) selected from the group consisting of: instant coffee powder, coffee beverage, coffee-flavored milk tea beverage, coffee cake, coffee chocolate, and coffee cookie.
Puffed food processing technology using compound acrylamide inhibitor
The invention also provides a method for producing puffed food by using the compound acrylamide inhibitor, which comprises the following steps: the food material is treated with the food additive composition or acrylamide inhibitor composition of the present invention before, during, or after being subjected to puffing.
Specifically, the method comprises the following steps: the food additive composition or acrylamide inhibitor composition according to the present invention is added to the food material before the puffing treatment.
In another preferred example, the method further comprises: the food material, such as the food additive composition or acrylamide inhibitor composition of the present invention, is subjected to an expansion process.
In another preferred embodiment, the puffing treatment is extrusion puffing treatment.
In another preferred embodiment, the food material containing the food additive composition or the acrylamide inhibitor composition of the present invention contains the food additive composition or the acrylamide inhibitor composition of the present invention in an amount of 0.01 to 1 wt%, preferably 0.1 to 0.5 wt%, and more preferably 0.2 to 0.4 wt%.
In another preferred embodiment, the addition is carried out by the following method: the food additive composition or acrylamide inhibitor composition of the present invention is formulated into a solution, and then uniformly added to the food material by spraying, stirring, or the like.
In actual use, the inhibitor solution is prepared and added according to the water content of the material powder and the water content required by the material. In another preferred embodiment, the method does not add any further water or aqueous solution to the powder, other than the above-mentioned solution.
In another preferred example, the method further comprises: after adding the food additive composition or the solution of the acrylamide inhibitor composition according to the present invention, stirring the food material; preferably, the food material is agitated to bring the moisture content of the food material to a level required for extrusion.
In another preferred embodiment, the food material is a vegetable material powder; preferably, the botanical raw materials are selected from the group consisting of: wheat, oats, corn, potato, rice, millet, sorghum, tartary buckwheat, peas, broad beans, soybeans, or combinations thereof.
In another preferred example, the method further comprises: after subjecting the food material to an expansion process, subjecting the expanded material to one or more processes selected from the group consisting of: cutting, drying, molding and flavoring.
In another preferred embodiment, in the food additive composition or the acrylamide inhibitor composition according to the present invention, the weight ratio of the amino acid, the bamboo leaf extract and the inorganic salt is: 5-15 parts of amino acid, 5-15 parts of bamboo leaf extract and 70-90 parts of inorganic salt; preferably, in the composition, the weight ratio of glycine to bamboo leaf extract to calcium chloride is: 7-12 parts of glycine, 7-12 parts of bamboo leaf extract and 80-88 parts of calcium chloride, and preferably, the weight ratio of the glycine to the bamboo leaf extract to the calcium chloride in the composition is as follows: 8.33 parts of glycine, 8.33 parts of bamboo leaf extract and 83.34 parts of calcium chloride.
The main advantages of the invention include:
1. the three compatible components (glycine, bamboo leaf antioxidant and calcium chloride) of the compound acrylamide inhibitor have obvious influence on the generation and elimination of the acrylamide which is associated with the hazard of the Maillard reaction, and the composition with complementary advantages and greatly improved cost performance is obtained after compounding. The composition is applied to roasted coffee and extruded and puffed breakfast cereals products in different proportions and dosages, so that the acrylamide content in the two foods is obviously reduced, and the composition shows excellent synergistic effect.
2. The three components in the composite inhibitor are all natural substances or natural substances, are allowed to be used as food additives, have no adverse effect on the sensory quality of end products (coffee, breakfast cereals and the like) within the range of the optimal proportioning and effective concentration, and are easy to be accepted by consumers.
3. The composite inhibitor has the advantages of simple application and operation, low additional cost and easy popularization. Compared with biological methods (such as adding microorganisms and enzymes), the method has the advantages of simple operation, easily controlled process, short time consumption, low additional cost and the like; compared with the three components which are used independently, the cost performance of the additive is greatly improved, the same inhibition effect is achieved at lower concentration, the production cost is obviously reduced, and the popularization and the application in the food industry are very facilitated.
The invention will be further illustrated with reference to the following specific examples. It should be understood that these examples are for illustrative purposes only and are not intended to limit the scope of the present invention. The experimental procedures, in which specific conditions are not noted in the following examples, are generally carried out under conventional conditions or conditions recommended by the manufacturers. Unless otherwise indicated, percentages and parts are by weight.
General procedure
Conditions for roasting coffee beans
In actual production, the roasting degree of coffee beans is divided into deep roasting, medium roasting and light roasting according to the temperature and the roasting time for roasting the coffee beans, and the previous experiments of the inventor show that the acrylamide formation of the coffee in the roasting process shows a process of generating a large amount of acrylamide and then gradually reducing, so the embodiment related to the invention selects the light roasting condition, namely roasting at the temperature of 220 ℃ for about 8 min. At this point the first burst of beans is substantially complete and the beans have a light brown, golden color (slightly greenish) and relatively hard consistency. After the roasting is finished, the beans are quickly removed and placed on ice for cooling, the shells are removed by a blower, and the beans are packaged and stored at low temperature (-20 ℃). During detection, the coffee beans are ground into powder for detection.
Preparation of puffed food (taking extrusion puffing as an example)
In the production process of the extruded and puffed cereal food, powdery raw materials (such as flour, potato powder and rice powder) are mixed or raw materials which are not ground into powder are ground and sieved to be mixed, the compound acrylamide inhibitor is dissolved in water (the solution can be properly heated to promote the dissolution), the water content of the materials is adjusted to about 17 percent (w/w), and the materials enter a double-screw extruder through a feeder to be extruded and cooked. In the process of inlaying, propelling and extruding, the material is in a sealed high-temperature high-pressure state, along with the continuous rising of temperature and pressure, the material completes various comprehensive functions of stirring, mixing, shearing, extruding, cooking, melting and the like when rapidly passing through a machine cavity, when the material is extruded out of a die head and enters a normal-temperature normal-pressure environment through a machine, free water contained in the material is rapidly vaporized under the pressure difference, the internal texture of the material is changed, and a porous product with a certain shape and size is obtained. Drying to obtain the breakfast cereal product, bagging, and storing at low temperature (-20 deg.C). The detection method comprises grinding the breakfast cereal product into powder for detection.
Method for testing acrylamide content
Testing indexes are as follows: acrylamide content
The detection method comprises the following steps: an isotope internal standard diluted ultra-performance liquid chromatography-mass spectrometry combined method (UPLC-MS/MS) comprises the following pretreatment processes:
(1) weighing and adding an internal standard: 0.5g of the ground sample was weighed into a 50mL centrifuge tube and 1.5. mu.g/mL of the sample was added13C3200 μ L of an internal methanol standard of acrylamide;
(2) extraction: adding 4.8ml of 0.3% formic acid aqueous solution, performing vortex extraction on a vortex oscillator for 1min, centrifuging at 15000rpm0 ℃ for 5min, transferring supernatant into a new centrifuge tube, adding 5ml of 0.3% formic acid aqueous solution into extraction residues, performing extraction again, centrifuging at 15000rpm0 ℃ for 5min, combining the clear liquids, and performing vortex mixing;
(3) solid phase extraction and purification: after activating the Oasis MCX SPE cartridge (3cc) with 2mL of methanol and balancing with 2mL of water, 2mL of the extract was pipetted and purified on the cartridge, the first 12 drops were discarded, the remaining portion was collected, and the volume of distilled water was adjusted to 2 mL. The obtained solution is filtered by a PTFE filter membrane with the diameter of 0.2 mu m and then is detected on a machine.
The instrument conditions were as follows:
the instrument name: 6490 model ultra performance liquid chromatography-mass spectrometer by Agilent corporation;
liquid phase conditions:
a chromatographic column: phenomenex Synergi MAX-RP columns (150X 2.0mm,4 μm);
mobile phase: 99% 0.3% formic acid water, 1% acetonitrile;
flow rate: 0.3 mL/min; column temperature: 40 ℃; sample introduction amount: 5 mu L of the solution;
mass spectrum conditions:
capillary voltage: 3500V; collision induced dissociation voltage: 380V; source temperature: 200 ℃; temperature of sheath gas: 350 ℃;
air pressure of a sprayer: 45 psi; flow rate of sheath gas: 12L/min;
MRM parameters: acrylamide standard sample quantitative ion pair 72.1->55.1, collision energy 8V; qualitative ion pair 72.1->44.1, collision energy 20V.13C3Acrylamide internal standard quantification of ion pairs 75.1->58.1, collision energy 9V; qualitative ion pair 75.1->29.2, collision energy 20V.
The specific dosage of the compound acrylamide inhibitor is as follows:
application to roasted coffee: the coffee bean can absorb 0.025-0.25 wt%, preferably 0.06 wt%. To achieve this, the complex acrylamide inhibitor is prepared into a solution at a concentration of 1.2% (w/w), and coffee beans are soaked for 150s to absorb 5% of the solution.
Application to puffed foods: the material powder contains 0.1-0.5% (w/w), preferably 0.3% of composite acrylamide inhibitor. In actual use, the solution is prepared and added according to the water content of the material powder.
Example 1 Effect of amino acids, bamboo leaf extract, inorganic salts or complexes thereof on the acrylamide content and sensory quality of roasted coffee when used
(1) Experimental materials: coffee beans: commercially available arabica coffee beans (Coffea arabica L.), produced in Yunnan.
(2) Grouping tests: the experiment was divided into 11 groups. Wherein, the test group of amino acid and bamboo leaf extract comprises 1 group of glycine, cysteine and lysine and 2 groups of bamboo leaf extract (wherein, 1 group is bamboo leaf crude extract powder with the total flavone content of 15.1 percent, and the other group is bamboo leaf antioxidant with the total phenol content of 50.7 percent and the total flavone content of 24.5 percent), and the samples are prepared into soaking solution with the mass concentration of 0.4 percent by using purified water; the inorganic salt test group comprises 1 group of sodium chloride, calcium chloride and magnesium chloride respectively, and pure water is used for preparing 1.0 mass percent of soak solution; a blank control group (coffee beans are not soaked) and a negative control group (coffee beans are soaked in purified water) are arranged at the same time. Another group of compounds is bamboo leaf Antioxidant (AOB): glycine: calcium chloride in a ratio of 1:1:5, and pure water is used for preparing a 1.0 mass percent soak solution. Each set was set to 6 parallels.
(3) Soaking: a certain mass of coffee was immersed in the above respective sets of solutions, i.e. each set was specifically: 50g of coffee beans were soaked in 100mL of the soaking solution, taken out after 150 seconds of soaking at room temperature, and drained.
(4) And (3) dehydrating: spreading the drained coffee beans on a preheated tray (single layer), placing into a 95 deg.C oven with a predetermined temperature, and oven drying for 10min to evaporate the absorbed water and recover the weight of the beans to about original value;
(5) baking: spreading coffee bean on preheated tray (single layer), oven drying in oven at 220 deg.C for 8min, immediately taking out, cooling on ice, sealing, and storing in refrigerator at-20 deg.C.
(6) And (3) detection: detecting the acrylamide content of the roasted coffee by using a UPLC-MS/MS method, quantifying by using an internal standard method, and calculating the inhibition rate of a negative control group. The results are shown in Table 1.
(7) Sensory evaluation: the method comprises the steps of grinding coffee beans of different experimental groups into powder by adopting a double-blind experiment, uniformly mixing the powder and the powder, brewing the powder with boiling water (the ratio of the material to the liquid is 1:15), randomly numbering filtrate, and scoring the sensory quality (mainly taste and smell) hobbies (0-10 points, the higher the score is, the higher the hobbies) by 15 persons (professors and researchers of food professions, 6 men and 9 women, age 24-55 years old) who are subjected to basic sensory evaluation training. The results are shown in Table 2.
TABLE 1 inhibition of acrylamide formation in roasted coffee by infusion of coffee beans with different samples (n ═ 6)
As can be seen from Table 1, several amino acids, inorganic salts and bamboo leaf extract all have certain inhibiting effect on acrylamide in roasted coffee, and the antioxidant effect of bamboo leaf is superior to that of bamboo leaf crude extract. In amino acids, the inhibition of cysteine more than glycine more than lysine at the same soaking concentration (w/w); the inhibiting effect of calcium chloride more than magnesium chloride more than sodium chloride under the same soaking concentration (w/w) in inorganic salt. When the compound of the bamboo leaf antioxidant, the glycine and the calcium chloride is applied, the inhibition rate is greatly improved to 63.13%, and the fact that the compound of the bamboo leaf antioxidant, the glycine and the calcium chloride is a better scheme for inhibiting the content of acrylamide in the roasted coffee is shown.
TABLE 2 influence of different samples of infusion-treated coffee beans on the sensory quality of roasted coffee (n 15)
*The difference from a blank control group is obvious (p)<0.05)；**The difference from a blank control group is very obvious (p)<0.01)
As can be seen from table 2, both cysteine at 0.4% infusion concentration and inorganic salts at 1.0% infusion concentration showed significant deterioration in the sensory quality of roasted coffee (p <0.05), with cysteine having the greatest effect on sensory quality (p < 0.01); magnesium chloride has a greater organoleptic impact (p <0.01), calcium chloride has a lesser relative impact with sodium chloride; the sensory quality of the coffee is slightly improved by the glycine, and the sensory quality is not obviously influenced by the lysine and the bamboo leaf extract. The antioxidant of bamboo leaves, the glycine and the calcium chloride are compounded at a concentration of 1.0% in a ratio of 1:1:5, and have no obvious influence on sensory quality.
Considering the data in tables 1 and 2 together, although cysteine had the best acrylamide inhibitory effect in the amino acid samples, glycine was preferred because it was discarded due to its great influence on sensory quality, and both glycine inhibitory effect and sensory quality were slightly superior to lysine; the bamboo leaf Antioxidant (AOB) has stronger effect of inhibiting the formation of acrylamide than the bamboo leaf extract and has no significant influence on sensory quality, so the bamboo leaf antioxidant is preferred; in the inorganic salt, the sodium chloride has a slightly weak inhibition effect, while the magnesium chloride has poor sensory performance, in comparison, the calcium chloride has a better inhibition effect, the influence on the sensory quality is less than that of the sodium chloride and the magnesium chloride, and the calcium supplement is beneficial to the health of human bodies, so the calcium chloride is preferred. In conclusion, glycine, bamboo leaf antioxidant and calcium chloride are selected as formula components of the compound acrylamide inhibitor.
In particular, the roasted coffee obtained by soaking coffee beans with the acrylamide inhibitor composition of the present application achieves a good acrylamide inhibition effect without significant changes in sensory quality, which indicates that the acrylamide inhibitor of the present invention can achieve good sensory quality while inhibiting the formation of acrylamide in the roasted coffee, and does not damage the commercial value of the product.
Example 2 inhibition of acrylamide formation in roasted coffee by Glycine-bamboo leaf antioxidant-calcium chloride Complex
Example 2-1: a composite acrylamide inhibitor special for roasted coffee comprises the following components in percentage by mass: glycine: bamboo leaf antioxidant: calcium chloride 1:1:2, concentration of the complex inhibitor solution when coffee beans were soaked was 0.4% (w/v);
example 2-2: a composite acrylamide inhibitor special for roasted coffee comprises the following components in percentage by mass: glycine: bamboo leaf antioxidant: calcium chloride 1:1:6, 0.4% (w/v) of the solution concentration when coffee beans were soaked;
examples 2 to 3: a composite acrylamide inhibitor special for roasted coffee comprises the following components in percentage by mass: glycine: bamboo leaf antioxidant: calcium chloride 1:1:6, 0.8% (w/v) of the solution when coffee beans were soaked;
examples 2 to 4: a composite acrylamide inhibitor special for roasted coffee comprises the following components in percentage by mass: glycine: bamboo leaf antioxidant: calcium chloride 1:1:10, concentration of solution when coffee beans were soaked 1.2% (w/v);
examples 2 to 5: a composite acrylamide inhibitor special for roasted coffee comprises the following components in percentage by mass: glycine: bamboo leaf antioxidant: calcium chloride 1:1:18, the concentration of the solution when coffee beans were soaked was 2.0% (w/v).
In each group, the mass percentage is based on the total weight of the composite acrylamide inhibitor.
The purpose of this example is to find the optimum ratio and concentration of glycine, bamboo leaf antioxidant and calcium chloride. In the experiment, 8 groups are set, namely 1 group for glycine-bamboo leaf antioxidant composite use, 5 groups for glycine-bamboo leaf antioxidant-calcium chloride composite use (namely, the mixing proportion and the application concentration of the examples 2-1 to 2-5), 4 groups for calcium chloride single use and 1 group for negative control (pure water soaking treatment). The amount of acrylamide formed in the sample was measured and the relative inhibition rate (compared with the negative control group) was calculated in the same manner as in example 1. The results are shown in Table 3.
Table 3 inhibition of acrylamide formation in roasted coffee by different combinations of inhibitors (n ═ 6)
As can be seen from table 3, the combined use of glycine, bamboo leaf antioxidant and calcium chloride can significantly inhibit the generation of acrylamide in roasted coffee, and shows a good synergistic effect. When the concentration of calcium chloride reaches a certain level (the ratio corresponding to the embodiment 2-4), the dosage of the calcium chloride is increased continuously, and the acrylamide inhibitor is not increased any more. Therefore, the optimized mixture ratio of the three is determined as glycine: bamboo leaf antioxidant: calcium chloride ═ 1:1:10, namely 8.33 percent of glycine, 8.33 percent of bamboo leaf antioxidant and 83.34 percent of calcium chloride, has the inhibiting rate of more than 70 percent on the formation of acrylamide in the roasting process of coffee beans and has the best inhibiting effect.
Example 3 inhibition of acrylamide formation in extruded cereal based foods by Glycine/bamboo leaf antioxidant/calcium chloride ternary composition
Example 3-1: a composite acrylamide inhibitor special for extruded and puffed food is composed of the following substances in percentage by mass: 5% glycine, 5% bamboo leaf antioxidant and 90% calcium chloride (1:1: 18);
example 3-2: a composite acrylamide inhibitor special for extruded and puffed food is composed of the following substances in percentage by weight: 8.33% glycine, 8.33% bamboo leaf antioxidant and 83.34% calcium chloride (1:1: 10);
examples 3 to 3: a composite acrylamide inhibitor special for extruded and puffed food is composed of the following substances in percentage by mass: 10% glycine, 10% bamboo leaf antioxidant and 80% calcium chloride (1:1: 8);
examples 3 to 4: a composite acrylamide inhibitor special for extruded and puffed food is composed of the following substances in percentage by mass: 20% glycine, 20% bamboo leaf antioxidant and 60% calcium chloride (1:1: 3);
examples 3 to 5: a composite acrylamide inhibitor special for extruded and puffed food is composed of the following substances in percentage by mass: 40% glycine, 40% bamboo leaf antioxidant and 20% calcium chloride (1:1: 0.5).
(1) Experimental materials: potato flour and flour.
(2) Grouping tests: the test was divided into 9 groups. Wherein the test group comprises 1 group of glycine alone, 1 group of bamboo leaf antioxidant alone, 1 group of glycine and bamboo leaf antioxidant in a composite manner, and 5 groups of glycine-bamboo leaf antioxidant-calcium chloride in a composite manner (namely the mixing ratio of the embodiment 3-1 to the embodiment 3-5); meanwhile, a blank control group (water content was adjusted by distilled water) was set. Each set was set to 6 parallels.
(3) Mixing: the potato flour and flour were mixed thoroughly in a ratio of 3: 7.
(4) Measuring moisture content: the moisture content of the raw materials (here, 3:7 well mixed potato flour and flour) was measured using an oven method and was typically below 14%.
(5) And calculating the required water amount and the concentration of the compound acrylamide inhibitor.
Example (c): if the moisture content of the material is 14%, the final moisture content of the material needs to be adjusted to 17%, and the addition amount of the composite acrylamide inhibitor in the final material is 0.3%.
X g pure water is added into 1000g of material.
∴X＝36.8g
Namely, 3g of the composite acrylamide inhibitor was dissolved in 36.8mL of distilled water to obtain an inhibitor solution having a concentration of 8.15% (w/v), and applied to 1kg of powder.
(6) Dissolving: the inhibitors formulated in examples 3-1 to 3-5 were each formulated into 8.15% (w/v) solutions with distilled water.
(7) Adjusting water content: taking a proper amount of the solution of each sample group, uniformly spraying the solution on the material, and fully and uniformly mixing the solution by a mixer to form a material blank with the water content of 17%;
(8) extruding and puffing: the material enters a double-screw extruder through a screw feeder. Extruder parameters: three-stage extrusion temperature: 60-70 ℃, 110-120 ℃ and 130-140 ℃; the rotating speed of the screw is 250 r/min;
(9) cutting: cutting the obtained breakfast cereal food;
(10) and (3) drying: drying with hot air, and storing the cooled sample in a refrigerator at-20 deg.C to be tested;
(11) and (3) detection: and (3) crushing and sieving a sample to be detected, detecting the acrylamide content by using a UPLC-MS/MS method, quantifying by using an internal standard method, and calculating the inhibition rate relative to a blank control group. The results are shown in Table 4.
Table 4 inhibition of acrylamide formation in extruded puffed food by different inhibitors (n ═ 6)
Gly-AOB-CaCl, as obtained from Table 42The three components are compounded and used, so that the inhibitor has a remarkable inhibiting effect on the formation of acrylamide in extruded and puffed cereal products, and compared with the respective independent use of the three components, the inhibitor shows an obvious synergistic effect when the three components are used together. Wherein, the proportioning effect corresponding to the embodiment 3-2 is the best, so Gly-AOB-CaCl is preferred2The mass ratio of the three components is 1:1:10 (8.33%, 8.33%, 83.34%).
All documents referred to herein are incorporated by reference into this application as if each were individually incorporated by reference. Furthermore, it should be understood that various changes and modifications of the present invention can be made by those skilled in the art after reading the above teachings of the present invention, and these equivalents also fall within the scope of the present invention as defined by the appended claims.
Claims (8)
1. A food additive composition characterized in that said composition is comprised of: amino acids, bamboo leaf antioxidants, inorganic salts;
wherein, the amino acid is glycine, the inorganic salt is calcium chloride, and:
in the composition, the weight ratio of glycine to the bamboo leaf antioxidant to the calcium chloride is as follows: 7-12 parts of glycine, 7-12 parts of bamboo leaf antioxidant and 80-88 parts of calcium chloride;
the food additive composition is used for roasting coffee beans, and the dosage of the food additive composition is 0.25-10 g per kilogram of coffee beans, calculated by the total mass of the composition;
and when the food additive composition is used as an aqueous solution, the concentration of the food additive composition is 0.5-3 wt%.
2. The composition of claim 1,
the bamboo leaf antioxidant contains a characteristic compound selected from the following group: a carbon glycoside flavone, a phenolic acid, or a combination thereof.
3. The composition of claim 2, wherein the flavonoid is selected from the group consisting of: orientin, isoorientin, vitexin, and isovitexin; and/or the phenolic acid is selected from the group consisting of: p-coumaric acid, chlorogenic acid, caffeic acid and ferulic acid.
4. An acrylamide inhibitor composition, wherein the acrylamide inhibitor composition is composed of the following components: amino acids, bamboo leaf antioxidants, calcium chloride; the inhibitor composition is a composition for roasting coffee beans;
in the composition, the weight ratio of glycine to the bamboo leaf antioxidant to the calcium chloride is as follows: 7-12 parts of glycine, 7-12 parts of bamboo leaf antioxidant and 80-88 parts of calcium chloride;
the dosage of the acrylamide inhibitor composition is 0.25-5 g per kilogram of coffee beans, based on the total mass of the composition;
and when the acrylamide inhibitor composition is used as an aqueous solution, the concentration of the acrylamide inhibitor is 0.5-3 wt%.
5. A method of processing coffee beans, the method comprising: coffee beans are treated with a food additive composition according to claim 1 or an acrylamide inhibitor composition according to claim 4.
6. The method of claim 5, wherein the method comprises: contacting the coffee beans with the food additive composition of claim 1 or the acrylamide inhibitor composition of claim 4 prior to roasting.
7. The method according to claim 6, wherein the food additive composition or acrylamide inhibitor composition is used in an amount of 0.25 to 2g per kg of coffee beans, based on the total mass of the composition.
8. The method of claim 6, further comprising subjecting the coffee beans having the food additive composition of claim 1 or the acrylamide inhibitor composition of claim 4 attached to a surface thereof to high temperature roasting; and the baking temperature is 150-270 ℃.
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