CN105394655A - A synergetic blocking method for inhibiting acrylamide formation in potato food - Google Patents
A synergetic blocking method for inhibiting acrylamide formation in potato food Download PDFInfo
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- CN105394655A CN105394655A CN201510915459.9A CN201510915459A CN105394655A CN 105394655 A CN105394655 A CN 105394655A CN 201510915459 A CN201510915459 A CN 201510915459A CN 105394655 A CN105394655 A CN 105394655A
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Classifications
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/36—Vegetable material
- A21D2/366—Tubers, roots
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
The invention belongs to the technical field of food processing and particularly relates to a synergetic blocking method for inhibiting acrylamide formation in potato food. The method includes adding potato into slightly acid electrolytic water, dipping at 10-30 DEG C for 1-30 min, taking out, subjecting the potato to ultrahigh pressure treatment, or subjecting the potato together with the slightly acid electrolytic water to ultrahigh pressure treatment. Fried food, steamed bread, bread, biscuits, and the like, which are prepared by adopting the treated potato as a main raw material and by frying, steaming, roasting, and other hot processing manners, are significantly reduced in acrylamide content. The method is simple in operation, good in safety and high in industrial applicability.
Description
Technical field
The invention belongs to food processing technology field, particularly relating to the collaborative blocking-up method that a kind of inhibition of potato Acrylamide in Foods is formed, relating to a kind of for suppressing the processing method of the potato slices of the high starch Assessments of Acrylamide Generated in Heated Foodstuffs formation taking potato as primary raw material more specifically.
Background technology
In April, 2002, the researcher of Stockholm Univ Sweden has found to have neurovirulent potential carcinogen acrylamide first in potato that is fried or that bake and cereals.Acrylamide has medium nerve toxicity, can cause perineural infringement.Animal experiment shows, the incidence of disease of acrylamide and thyroid cancer, adrenal, breast cancer and reproductive system cancers exists dose-dependence.Acrylamide has been classified as 2A group " carcinogenic substance that the mankind are possible " by international cancer research institution (IARC).Ministry of Public Health's suggestion takes reasonable measure and reduces the content of Acrylamide in Foods, reduces the health hazard because acrylamide may cause.
Acrylamide in Foods research is mainly concentrated in rich amyloid food, and finds that this kind of Acrylamide in Foods content is higher.The residual quantity of Acrylamide in Foods is relevant with processing cooking method, temperature, time, moisture etc., and different food products processing mode is different with condition, and its acrylamide content has a great difference.Show the research of Hi CHO Assessments of Acrylamide Generated in Heated Foodstuffs mechanism of production, acrylamide is formed by Maillard reaction by the asparagine dissociated and reduced sugar, and this approach is called as asparagine approach.
In recent years, subacidity brine electrolysis is progressively applied to agricultural, food, medical treatment and field of Environment Protection as a kind of new function water, and is regarded as spendable food additives in June, 2002 by Japanese MHLW.Agricultural production, subacidity brine electrolysis is used for cleaning without the sterilization of agricultural chemicals cultivation, seed, the soilless culture etc. of plant, and subacidity brine electrolysis has very high environmental benefit and economic benefit.At food processing field, subacidity brine electrolysis is mainly used to: the cleaning and sterilizing of food processing apparatus, apparatus, the cleaning of fruit and vegetable food, sterilization and fresh-keeping.Medicine and hygiene fields, because subacidity brine electrolysis is to the killing action of all kinds of pathogen Jun You colleges and universities, and its security is good, to human body and environment without negative effect, at present for the sterilization of the equipment of hospital and the occupational protection of medical worker, efficient, safety, noresidue.
The processing of food super-pressure is sealed in (usually using the medium that water or other fluid media (medium)s transmit as pressure) in ultrahigh pressure vessel after being packed by raw-food material, reasonable time is processed under high pressure (wirking pressure scope is 100-1000MPa), the large biological molecules such as the enzyme in food, protein and starch are made to change activity, sex change or gelatinization, the simultaneously microorganism such as kill bacteria, to reach sterilization, blunt enzyme and to improve a kind of novel foodstuff process technology of food function character.Due to the advantage of its uniqueness, be widely used in, in the fields such as fruit, beverage, dairy products and meat packing, receiving increasing concern.
Summary of the invention
First object of the present invention is to provide the collaborative blocking-up method that a kind of inhibition of potato Acrylamide in Foods is formed, and is specially, potato is soaked in 1-30min in subacidity brine electrolysis, and the potato of taking out after soaking carries out ultra high pressure treatment; Or potato is soaked in 0-30min in subacidity brine electrolysis, then potato is carried out ultra high pressure treatment together with subacidity brine electrolysis.
Adopt such scheme, the immersion of subacidity brine electrolysis and superhigh pressure technique are combined, the medium transmitted using subacidity brine electrolysis as pressure, utilize the oxidation-reduction quality of subacidity brine electrolysis, the mass transfer facilitation of collaborative super-pressure, and the passivation to amylolytic enzyme, to being that the Maillard reaction occurred in the hot procedure of the high starch food of raw material regulates and controls with potato, reach the effect suppressing acrylamide to be formed.
In order to improve immersion effect, the physical and chemical index of the described subacidity brine electrolysis of employing is pH5.0-6.5, effective chlorine mass concentration 10-30mg/L, oxidation-reduction potential 600-850mV.In a kind of concrete embodiment, above-mentioned subacidity brine electrolysis can be prepared by the following method: adopt subacidity electrolytic water generator, the aqueous hydrochloric acid solution of electrolysis 0.6M under 1.0A electric current.
In order to improve the inhibiting rate of acrylamide, the condition of the described ultra high pressure treatment of employing is: pressurize 1-30min under pressure 50-600MPa, pressed temperature 20-60 DEG C condition; Further, at pressure 100-600MPa, pressurize 15min under pressed temperature 25 DEG C of conditions; Further, at pressure 300MPa, pressurize 15min under pressed temperature 25 DEG C of conditions.
In order to improve the inhibiting rate of acrylamide, before carrying out immersion treatment to potato, first by potato slices, stripping and slicing, slitting, dices, namely preferably, potato is with potato block, potato ball, potato slices, the form of potato fourth is soaked, best, soak with the form of potato block.In a kind of concrete embodiment, potato block be prepare by the following method be: first by peeling potatoes, then by peeling after potato be prepared into thickness 0.1-0.3cm, the disk of diameter 2.0-4.0cm; Be preferably, the thickness of described disk is 0.2cm, and diameter is 3.0cm.Adopt the potato disk of this kind of thickness and size, its immersion be immersed in subacidity brine electrolysis is respond well, and during ultra high pressure treatment, its effect of mass transmitting is best, follow-up when heat treatment is carried out to potato slices, best acrylamide inhibition can be reached.
As preferred embodiments of the present invention, be added with cysteine in described subacidity brine electrolysis, its addition is 1-5g/L, is preferably 5g/L.Adopt this kind of scheme, the potato slices that collaborative subacidity brine electrolysis immersion technology and ultra high pressure treatment technology obtain is in the follow-up thermally processed foods prepared, its acrylamide content reduces further, when addition is 5g/L, when potato slices after process is prepared into saratoga chip, in described fried potato slice, can't detect acrylamide.
As preferred embodiments of the present invention, the solid-liquid ratio (g/mL) of described potato slices and described subacidity brine electrolysis is 1:(1-10), be preferably 1:5.When solid-liquid ratio is 1:1, its inhibition is poor, and when solid-liquid ratio is 1:10, its inhibition comparatively 1:1 is good, but nutritional labeling stripping in raw material potato is more, considers inhibition and nutritional labeling stripping, therefore is preferably 1:5.
As the most preferred scheme of the present invention, the collaborative blocking-up method that in a kind of potato food, acrylamide is formed is provided, comprises the steps:
(1) prepare soak: be pH5.0-6.5 to physical and chemical index, add the cysteine of 1-5g/L in the subacidity brine electrolysis of effective chlorine mass concentration 10-30mg/L, oxidation-reduction potential 600-850mV, obtain soak;
(2) ultra high pressure treatment: in g/mL, according to 1:(1-10) solid-liquid ratio, potato slices after slicing treatment is placed in described soak, then potato slices is carried out encapsulation process together with soak, then pressurize 1-30min under pressure 100-300MPa, pressed temperature 20-60 DEG C condition.
Second object of the present invention is to provide the potato adopting above-mentioned any one method to prepare.
3rd object of the present invention is to provide the application of potato in food processing adopting above-mentioned any one method to prepare.
Preferably, described application comprises directly carries out fried or roasting by described potato, obtained saratoga chip/bar or roasting potato block/bar; Or first described Potato ring rot bacteria is become potato full-powder, then together with such as wheat flour, through boiling, the method such as to bake is processed into steamed bun, bread, the food such as biscuit.
In a kind of concrete embodiment, provide a kind of saratoga chip/bar, and the processing method of this kind of saratoga chip/bar, the processing method of described saratoga chip/bar is: fried 3-8min in the oil of 170-190 DEG C; Be preferably, fried 5min in the soybean oil of 180 DEG C;
In a kind of concrete embodiment, a kind of roasting potato block/bar is provided, and the processing method of this kind of roasting potato block/bar, the processing method of described roasting potato block/bar is: potato block/bar is dried to water content lower than 7%, then roasting 2-10min in the baking oven of 170-180 DEG C; Be preferably, roasting 5min in the baking oven of 180 DEG C;
In a kind of concrete embodiment, providing more than one to state potato is the bread that Raw material processing obtains, and the processing method of described bread, and its processing method is: by the dry process under 60-70 DEG C of condition of described potato, then grind to form potato full-powder; With mass ratio range, by potato full-powder described in 1-100%, 0-99% wheat flour, dry ferment and shortening stir, at humidity 80-90%, under temperature 25-35 DEG C of condition, proof 80-100min, then make loaf shape, then proof 40-50min, under 170-190 DEG C of condition, toast 10-20min;
Be preferably, by the dry process under 65 DEG C of conditions of described potato, then grind to form potato full-powder; With mass ratio range, by potato full-powder described in 30%, 70% wheat flour, yeast and shortening stir, and in humidity 85%, under temperature 30 DEG C of conditions, proof 90min, then make loaf shape, then proof 45min, under 180 DEG C of conditions, toast 15min.
Detailed description of the invention
Following examples for illustration of the present invention, but are not used for limiting the scope of the invention.The potato slices related in following examples is all prepared by the method described in embodiment 1, and the subacidity brine electrolysis related to is all prepared by the method described in embodiment 2.
The preparation of embodiment 1 potato slices
The preparation method of potato slices is: cleaned by potato, blot surface moisture with gauze, peeling, and the potato after peeling is prepared into thickness 0.2cm, the disk of diameter 3.0cm, and clear water washes away surface starch, and filter paper blots surface moisture, to obtain final product.
The preparation of embodiment 2 subacidity brine electrolysis
The preparation method of subacidity brine electrolysis is: adopt subacidity electrolytic water generator, the aqueous hydrochloric acid solution of electrolysis 0.6M under 1.0A electric current, the physical and chemical index of the subacidity brine electrolysis of gained is pH6.0, effective chlorine mass concentration 25ppm, oxidation-reduction potential 700.
Embodiment 3
The collaborative blocking-up method that inhibition of potato Acrylamide in Foods is formed, comprises the steps:
According to the solid-liquid ratio (g/mL) of 1:5,50g potato slices is placed in 250mL subacidity brine electrolysis, immediately potato slices is sealed together with subacidity brine electrolysis HIGH PRESSURE TREATMENT bag special, then at pressure 100MPa, pressurize 30min under pressed temperature 25 DEG C of conditions.
Embodiment 4
The collaborative blocking-up method that inhibition of potato Acrylamide in Foods is formed, with embodiment 3, its difference is only that the pressure of ultra high pressure treatment is 300MPa, dwell time 15min.
Embodiment 5
The collaborative blocking-up method that inhibition of potato Acrylamide in Foods is formed, with embodiment 3, its difference is only that the pressure of ultra high pressure treatment is 600MPa, dwell time 5min.
Embodiment 6
The collaborative blocking-up method that inhibition of potato Acrylamide in Foods is formed, comprises the steps:
According to the amount of 1g/L, in subacidity brine electrolysis, add cysteine, obtain soak; According to the solid-liquid ratio (g/mL) of 1:5,50g potato slices is placed in the above-mentioned soak of 250mL, immediately potato slices is sealed together with soak HIGH PRESSURE TREATMENT bag special, then at pressure 100MPa, pressurize 15min under pressed temperature 25 DEG C of conditions.
Embodiment 7
The collaborative blocking-up method that inhibition of potato Acrylamide in Foods is formed, with embodiment 6, its difference is only that the addition of cysteine is 5g/L.
Embodiment 8
The collaborative blocking-up method that inhibition of potato Acrylamide in Foods is formed, comprises the steps:
According to the solid-liquid ratio (g/mL) of 1:5,50g potato slices is placed in 250mL subacidity brine electrolysis and soaks 30min, take out potato slices, potato slices is sealed with HIGH PRESSURE TREATMENT bag special separately, ultra high pressure treatment is carried out to it, the condition of ultra high pressure treatment is pressure 100MPa, pressed temperature 25 DEG C, pressurize 15min.
Embodiment 9
The collaborative blocking-up method that inhibition of potato Acrylamide in Foods is formed, comprises the steps:
According to the solid-liquid ratio (g/mL) of 1:1,50g potato slices is placed in 50mL subacidity point solution water and soaks 15min, potato slices is sealed together with soak HIGH PRESSURE TREATMENT bag special, then at pressure 300MPa, pressurize 15min under pressed temperature 25 DEG C of conditions.
Embodiment 10
The collaborative blocking-up method that a kind of inhibition of potato Acrylamide in Foods is formed, according to the solid-liquid ratio (g/mL) of 1:10,50g potato slices is placed in 500mL subacidity brine electrolysis and soaks 30min, take out potato slices, potato slices is sealed with HIGH PRESSURE TREATMENT bag special separately, the condition of ultra high pressure treatment is pressure 300MPa, pressed temperature 25 DEG C, pressurize 15min.
Comparative example 1
Only prepare potato slices, any processing process is not carried out to potato slices, concrete, the preparation method of potato slices is: cleaned by potato, blot surface moisture with gauze, peeling, potato after peeling is prepared into thickness 0.2cm, the disk of diameter 3.0cm, clear water washes away surface starch, and it is for subsequent use that filter paper blots surface moisture.
Comparative example 2
A processing method for potato slices, is characterized in that: according to the solid-liquid ratio (g/mL) of 1:5,50g potato slices is placed in 250mL subacidity brine electrolysis and soaks 30min.
Comparative example 3
A processing method for potato slices, is characterized in that: according to the solid-liquid ratio (g/mL) of 1:1,50g potato slices is placed in 50mL subacidity brine electrolysis and soaks 30min.
Comparative example 4
A processing method for potato slices, is characterized in that: according to the solid-liquid ratio (g/mL) of 1:10,50g potato slices is placed in 500mL subacidity brine electrolysis and soaks 30min.
The acrylamide content that experimental example 1 is prepared saratoga chip and measured in saratoga chip
The operation of experimental example 1 comprises the steps:
(1) prepare saratoga chip: by comparative example 1-4, the potato slices that embodiment 3-10 prepares is placed in the fried 5min of soybean oil of 180 DEG C, takes out to immerse in cool oil to cool, and loads in sealed bag, pulverize for subsequent use after oil strain;
(2) extraction and purification of acrylamide:
A. accurately take 4g grind after saratoga chip sample be placed in 50mL centrifuge tube, add 10mL n-hexane, vibration 1min, discard n-hexane layer, repeat above-mentioned n-hexane skimming processes 1 time, obtain the sample after degreasing;
B. in the sample after degreasing, add 40mL2mol/LNaCl solution, vibration 1min, homogeneous 1min, ultrasonic 20min, after taking-up under 10 DEG C of conditions, with the centrifugal 15min of the rotating speed of 12000rpm, get supernatant for subsequent use;
C. 20mL supernatant is got in test tube, add 0.4mL hydrobromic acid, add 7.5g potassium bromide powder and the saturated bromine water of 8mL more successively, after eddy current mixes, at 4 DEG C, lucifuge leaves standstill 1h, the hypo solution dropwise adding 0.2mol/L after taking-up fades completely to solution, stop derivative reaction, the sample liquid after must deriving;
D. in the sample liquid after derivative, add 8mL ethyl acetate and carry out liquid-liquid extraction, repeat 3 times, combining extraction liquid, ethyl acetate is for subsequent use through anhydrous sodium sulfate dehydration;
E. get 12mL ethyl acetate phase, evaporation of acetic acid ethyl ester under 80 DEG C of water bath condition, when being evaporated to 5mL, nitrogen dries up; Add 1mL ethyl acetate, vibration 1min redissolves, ultrasonic 5min; In 1mL sample liquid, add 50 μ L triethylamines, vibration 1min, must treat that test sample is for subsequent use.
(3) detect: will treat that test sample crosses the analysis of 0.45 μm of organic mesentery laggard row combined gas chromatography mass spectrometry (GC-MS) sample introduction, GC-MS testing conditions:
Instrument: AgilentHP7890 gas-chromatography-HP5973 GC-MS; Chromatographic column: HP5-Mass; Sample size: 3 μ L (non-shunting); Carrier gas and air velocity: helium: 1mL/min; Injector temperature: 280 DEG C; Detect mouth temperature: 280 DEG C; Temperature programming condition: 60 DEG C (keeping 2min), with 10 DEG C/min ramp to 200 DEG C (keeping 5min).Mass spectrum monitoring method: selected ion monitoring (SIM); Retention time: 6.8min; Monitoring pattern: 2-bromopropene acid amides (m/z=151,149,106,70); 2-bromine (
13c
3) acryloyl (m/z=154,110).
(4) result: embodiment 3-10, the testing result of comparative example 1-4 is as shown in table 1 below:
The testing result of table 1 embodiment 3-10, comparative example 1-4
Experimental example 2 toasts hot-working and acrylamide content measures
The operation of experimental example 2 comprises the steps:
(1) prepare potato full-powder: by comparative example 1, the potato slices that embodiment 3-10 prepares is placed in 65 DEG C of baking oven drying process, makes potato full-powder stand-by with grinding and crushing machine after pulverizing;
(2) processing of potato full-powder bread: in the weight ratio of potato full-powder and wheat flour for 3:7, take 60g potato full-powder respectively, 140g wheat flour, mix, add after dry ferment and shortening stir wherein, the group of pinching, is placed in fermenting case, under humidity 85%, temperature 30 DEG C of conditions, proof 90min, shaping, then after proofing 45min, put into baking box, at 180 DEG C, toast 15min.By for subsequent use after the bread grinding that processes;
(3) extraction and purification of acrylamide: with the step (2) of experimental example 1;
(4) detect: with the step (3) of experimental example 1;
(5) result: testing result is as shown in table 2 below:
Table 2 embodiment 3-10, the testing result of comparative example 1
Although above with general explanation, detailed description of the invention and test, the present invention is described in detail, and on basis of the present invention, can make some modifications or improvements it, this will be apparent to those skilled in the art.Therefore, these modifications or improvements without departing from theon the basis of the spirit of the present invention, all belong to the scope of protection of present invention.
Claims (10)
1. a collaborative blocking-up method for inhibition of potato Acrylamide in Foods formation, is characterized in that, potato is soaked in 1-30min in subacidity brine electrolysis, and the potato of taking out after soaking carries out ultra high pressure treatment; Or potato is soaked in 0-30min in subacidity brine electrolysis, then potato is carried out ultra high pressure treatment together with subacidity brine electrolysis.
2. method according to claim 1, is characterized in that: the physical and chemical index of described subacidity brine electrolysis is pH5.0-6.5, effective chlorine mass concentration 10-30mg/L, oxidation-reduction potential 600-850mV.
3. method according to claim 1, is characterized in that, described ultra high pressure treatment is: pressurize 1-30min under pressure 50-600MPa, pressed temperature 20-60 DEG C condition; Be preferably: at pressure 100-600MPa, pressurize 15min under pressed temperature 25 DEG C of conditions; Be more preferably: at pressure 300MPa, pressurize 15min under pressed temperature 25 DEG C of conditions.
4. method according to claim 1, is characterized in that: described potato is with potato ball, and potato block, potato slices, the form of potato fourth is soaked, and is preferably, soaks with potato block form.
5., according to the arbitrary described method of claim 1-4, it is characterized in that: be added with cysteine in described subacidity brine electrolysis, its addition is 1-5g/L, is preferably 5g/L.
6., according to the arbitrary described method of claim 1-4, it is characterized in that: in g/mL, the solid-liquid ratio of described potato and described subacidity brine electrolysis is 1:(1-10), be preferably 1:5.
7. method according to claim 1, is characterized in that, comprises the steps:
(1) prepare soak: be pH5.0-6.5 to physical and chemical index, add the cysteine of 1-5g/L in the subacidity brine electrolysis of effective chlorine mass concentration 10-30mg/L, oxidation-reduction potential 600-850mV, obtain soak;
(2) ultra high pressure treatment: in g/mL, according to 1:(1-10) solid-liquid ratio, potato block after section is placed in described soak, then potato slices is carried out encapsulation process together with soak, then pressurize 1-30min under pressure 100-300MPa, pressed temperature 20-60 DEG C condition.
8. the potato for preparing of the arbitrary described method of claim 1-7.
9. the application of potato according to claim 8 in food processing.
10. application according to claim 9, it is characterized in that: described Potato ring rot bacteria is become saratoga chip/bar or roasting potato block/bar or potato bread, the preparation method of described saratoga chip/bar is: by potato block/bar fried 3-8min in the oil of 120-220 DEG C; Be preferably, fried 5min in the soybean oil of 180 DEG C; The preparation method of described roasting potato block/bar is: potato block/bar is dried to water content lower than 7%, then roasting 2-10min in the baking oven of 170-180 DEG C; Be preferably, roasting 5min in the baking oven of 180 DEG C; The preparation method of described potato bread is: by potato dry process under 60-70 DEG C of condition, then grind to form potato full-powder; With mass ratio range, by potato full-powder described in 1-100%, 0-99% wheat flour, dry ferment and shortening stir, at humidity 80-90%, under temperature 25-35 DEG C of condition, proof 80-100min, then make loaf shape, then proof 40-50min, under 170-190 DEG C of condition, toast 10-20min; Be preferably, by potato dry process under 65 DEG C of conditions, then grind to form potato full-powder; With mass ratio range, by potato full-powder described in 30%, 70% wheat flour, yeast and shortening stir, and in humidity 85%, under temperature 30 DEG C of conditions, proof 90min, then make loaf shape, then proof 45min, under 180 DEG C of conditions, toast 15min.
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