CN105594800A

CN105594800A - Fried dough twist with low acrylamide and 5-hydroxymethylfurfural content and preparation method thereof

Info

Publication number: CN105594800A
Application number: CN201610060731.4A
Authority: CN
Inventors: 张燕; 韩中惠; 王硕; 李红蕾
Original assignee: Tianjin University of Science and Technology
Current assignee: Tianjin University of Science and Technology
Priority date: 2016-01-28
Filing date: 2016-01-28
Publication date: 2016-05-25

Abstract

The invention provides a fried dough twist with low acrylamide and 5-hydroxymethylfurfural content. The fried dough twist is prepared from the following raw materials in parts by weight: 40 to 200 parts of flour, 5 to 25 parts of maltitol, 1 to 5 parts of edible oil, 0.2 to 2 parts of yeast, 22 to 90 parts of water and 0.2 to 1 part of saccharose. The invention further discloses a preparation method of the fried dough twist. The fried dough twist has the following effects: (1) compared with other sugars, the addition of the maltitol has the effect of obviously reducing the content of acrylamide and 5-hydroxymethylfurfural in the fried dough twist, and the intake of human bodies for the noxious substances such as the acrylamide and the 5-hydroxymethylfurfural can be reduced; (2) the frying temperature is low, and the frying time is short, so that the content of the acrylamide and the 5-hydroxymethylfurfural in the fried dough twist is obviously reduced.

Description

A kind of low acrylamide and the fried dough twist of 5 hydroxymethyl furfural content and preparation method thereof

Technical field

The present invention relates to food technology field, relate in particular to a kind of low acrylamide and 5 hydroxymethyl furfuralFried dough twist of content and preparation method thereof.

Background technology

Acrylamide (Acrylamide) claims again: 2-acrylamide. It is generally water white transparency flake crystallineBody, sterling is white crystalline solid, soluble in water and alcohol, under acid-base condition, hydrolyzable becomes acrylic acid.Acrylamide has obtained experiment showed, that to the neurotoxicity of human body its early stage poisoning Symptoms is skinSkin section is split, myasthenia, sweating in hand and foot, numb vibration sense weaken, the forfeiture of knee conditioned reflex, perceptronThe peripheral lesion such as reduction, dysautonomia of official's action potential. Zoopery also proves that it has reproductionToxicity, genotoxicity and carcinogenicity. 1994, international cancer research institution (IARC) was by propyleneAcid amides is divided in 2A class carcinogenic substance.

5 hydroxymethyl furfural (5-hydroxmethylfurfural) also claim HMF 5 hydroxymethyl 2 furaldehyde. 5-hydroxyl firstBase furfural is dark yellow liquid or powder, and Flos Chrysanthemi taste, has hygroscopicity, easily liquefaction. Relevant research shows5 hydroxymethyl furfural to tumour have potential induction deterioration effect, there is genotoxicity to a certain degree, canCan be able to cause the fracture of DNA chain and mutagenesis. People absorb by suction or skin absorbs 5-methylolAfter furfural, can eyes, the upper respiratory tract, skin and mucous membrane etc. be produced and be stimulated; And there is neurotoxicity,Striated muscle, the internal organ etc. of damage human body, 5 hydroxymethyl furfural can also be combined with human body protein and be caused and accumulatePoisoning. In addition, also studies have found that 5 hydroxymethyl furfural has certain pharmacological action.

In hot procedure, the material such as sugar and amino acid in food material can produce Mei LadeThe reaction that reaction, caramelization etc. are complicated, in product, existing desired colour generation isTaste material, also with the generation of the harmful substance such as acrylamide and 5 hydroxymethyl furfural. Fried dough twist is for IThe fried food that state is traditional, the consumer group is wide, consumption figure is large, but it is high oily, high sugared, high simultaneouslyThe hot worked feature of temperature has also caused acrylamide and the higher of 5 hydroxymethyl furfural in its product to contain, there is potential edible safety hidden danger in amount. Along with growth in the living standard, people are to food qualityRequirement more and more higher, also more focus on food-safety problem simultaneously. Therefore develop low acrylamide, protect for the nutrition and the security quality that improve product with the fried dough twist product of 5 hydroxymethyl furfural contentConsumer health is significant.

Summary of the invention

The object of this invention is to provide a kind of low acrylamide and the fried dough twist of 5 hydroxymethyl furfural content and system thereofPreparation Method. For addressing the above problem, technical scheme provided by the invention is:

A kind of low acrylamide and the fried dough twist of 5 hydroxymethyl furfural content, by the raw material system of following portions by weightBecome flour 40-200 part, maltitol 5-25 part, edible oil 1-5 part, yeast 0.2-2 part, water22-90 part, sucrose 0.2-1 part.

Further, made by the raw material of following portions by weight, 100 parts, flour, 10 parts of maltitols,5 parts of edible oils, 1 part, yeast, 50 parts, water, 0.5 part of sucrose.

The method of preparing low acrylamide and the fried dough twist of 5 hydroxymethyl furfural content, comprises the steps:

(1) 0.2-2 part yeast, 0.2-1 part sucrose, adds 10 parts of water, and being placed on temperature is 37 DEG C,Humidity is to proof 30min in the proofing box of 85%RH, allows yeast fully ferment to producing a large amount of foams.

(2) by flour 40-200 part, excess water, maltitol 0-25 part, edible oil 1-5 part and step(1) yeast after proofing is mixed together evenly, repeatedly rubs modulation dough.

(3) be 37 DEG C by step (2) fried dough twist dough in temperature, in the proofing box that humidity is 85%RHLeave standstill 30min.

(4) take out step (3) dough and repeatedly rub up again 5min, the dough of rubbing is made to fried dough twist shape.

(5) the fried dough twist dough of step (4) being made is placed in deep fryer, 160 DEG C of fried 5min.

(6) adopt nature cooling mode, cool time 5min.

Advantage of the present invention is as follows:

(1) with other sugar contrast, the interpolation of maltitol have in remarkable reduction fried dough twist acrylamide andThe effect of 5 hydroxymethyl furfural content, can reduce human body to harmful substance acrylamide and 5 hydroxymethyl furfuralAbsorption.

(2) frying temperature is low and the fried time is short, and in fried dough twist, acrylamide and 5 hydroxymethyl furfural content are aobviousWork reduces.

Brief description of the drawings

The impact on acrylamide in fried dough twist of Fig. 1 sugar type and content.

The impact on 5 hydroxymethyl furfural in fried dough twist of Fig. 2 sugar type and content.

Detailed description of the invention

Embodiment mono-

(1) 0.2 part of yeast, 0.2 portion of sucrose, adds 10 parts of water, and being placed on temperature is 37 DEG C, humidityIn proofing box for 85%RH, proof 30min, allow yeast fully ferment to producing a large amount of foams.

(2) 40 parts, flour, 20 parts, water, 5 parts of maltitols, 1 part of edible oil and step (1) are waken upYeast after sending out is mixed together evenly, repeatedly rubs modulation dough.

(6) adopt nature cooling mode, cool time 5min.

Embodiment bis-

(1) 1 part of yeast, 0.5 portion of sucrose, adds 10 parts of water, and being placed on temperature is 37 DEG C, and humidity isIn the proofing box of 85%RH, proof 30min, allow yeast fully ferment to producing a large amount of foams.

(2) by 40 parts, flour, 40 parts, water, 10 parts of maltitols, 5 parts of edible oils and step (1)Yeast after proofing is mixed together evenly, repeatedly rubs modulation dough.

(6) adopt nature cooling mode, cool time 5min.

Embodiment tri-

(2) by 200 parts, flour, 70 parts, water, 25 parts of maltitols, 5 parts of edible oils and step (1)Yeast after proofing is mixed together evenly, repeatedly rubs modulation dough.

(6) adopt nature cooling mode, cool time 5min.

The foregoing is only the preferred embodiment of the invention, not in order to limit the present invention's woundMake, all within the spirit and principle of the invention, any amendment of doing, be equal to replacement, improveDeng, within all should being included in the protection domain of the invention.

Claims

1. low acrylamide and the fried dough twist of 5 hydroxymethyl furfural content, is characterized in that, by following weight partsThe raw material of number is made, flour 40-200 part, maltitol 5-25 part, edible oil 1-5 part, yeast 0.2-2Part, water 22-90 part, sucrose 0.2-1 part.

2. a kind of low acrylamide and the fried dough twist of 5 hydroxymethyl furfural content according to claim 1, its featureBe, made by the raw material of following portions by weight, 100 parts, flour, 10 parts of maltitols, edible oil 5Part, 1 part, yeast, 50 parts, water, 0.5 part of sucrose.

3. prepare a method for low acrylamide and the fried dough twist of 5 hydroxymethyl furfural content described in claim 1,It is characterized in that, comprise the steps:

(1) 0.2-2 part yeast, 0.2-1 part sucrose, adds 10 parts of water, and being placed on temperature is 37 DEG C, wetIn the proofing box of degree for 85%RH, proof 30min, allow yeast fully ferment to producing a large amount of foams;

(2) by flour 40-200 part, excess water, maltitol 0-25 part, edible oil 1-5 part and step(1) yeast after proofing is mixed together evenly, repeatedly rubs modulation dough;

(3) be 37 DEG C by step (2) fried dough twist dough in temperature, in the proofing box that humidity is 85%RHLeave standstill 30min;

(4) take out step (3) dough and repeatedly rub up again 5min, the dough of rubbing is made to fried dough twist shape;

(5) the fried dough twist dough of step (4) being made is placed in deep fryer, 160 DEG C of fried 5min;

(6) adopt nature cooling mode, cool time 5min.