CN105661266A - Method for simultaneously reducing production of acrylamide and 5-hydroxymethylfurfural in high-temperature processed foods - Google Patents
Method for simultaneously reducing production of acrylamide and 5-hydroxymethylfurfural in high-temperature processed foods Download PDFInfo
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- CN105661266A CN105661266A CN201610054084.6A CN201610054084A CN105661266A CN 105661266 A CN105661266 A CN 105661266A CN 201610054084 A CN201610054084 A CN 201610054084A CN 105661266 A CN105661266 A CN 105661266A
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- acrylamide
- odorant
- temperature processed
- microcapsule
- hydroxymethyl furfural
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- 238000000034 method Methods 0.000 title claims abstract description 32
- NOEGNKMFWQHSLB-UHFFFAOYSA-N 5-hydroxymethylfurfural Chemical compound OCC1=CC=C(C=O)O1 NOEGNKMFWQHSLB-UHFFFAOYSA-N 0.000 title claims abstract description 31
- HRPVXLWXLXDGHG-UHFFFAOYSA-N Acrylamide Chemical compound NC(=O)C=C HRPVXLWXLXDGHG-UHFFFAOYSA-N 0.000 title claims abstract description 31
- RJGBSYZFOCAGQY-UHFFFAOYSA-N hydroxymethylfurfural Natural products COC1=CC=C(C=O)O1 RJGBSYZFOCAGQY-UHFFFAOYSA-N 0.000 title claims abstract description 31
- 235000021067 refined food Nutrition 0.000 title claims abstract description 24
- 238000004519 manufacturing process Methods 0.000 title abstract description 4
- 239000003094 microcapsule Substances 0.000 claims abstract description 40
- 235000013305 food Nutrition 0.000 claims abstract description 25
- 239000002994 raw material Substances 0.000 claims abstract description 15
- 239000003995 emulsifying agent Substances 0.000 claims abstract description 9
- 239000000463 material Substances 0.000 claims abstract description 8
- 150000002148 esters Chemical class 0.000 claims abstract description 3
- 239000003205 fragrance Substances 0.000 claims description 31
- PXEDJBXQKAGXNJ-QTNFYWBSSA-L disodium L-glutamate Chemical compound [Na+].[Na+].[O-]C(=O)[C@@H](N)CCC([O-])=O PXEDJBXQKAGXNJ-QTNFYWBSSA-L 0.000 claims description 24
- 235000013923 monosodium glutamate Nutrition 0.000 claims description 24
- 229940073490 sodium glutamate Drugs 0.000 claims description 23
- 235000013399 edible fruits Nutrition 0.000 claims description 9
- 238000012545 processing Methods 0.000 claims description 9
- VBICKXHEKHSIBG-UHFFFAOYSA-N 1-monostearoylglycerol Chemical compound CCCCCCCCCCCCCCCCCC(=O)OCC(O)CO VBICKXHEKHSIBG-UHFFFAOYSA-N 0.000 claims description 8
- 239000003795 chemical substances by application Substances 0.000 claims description 7
- 239000002245 particle Substances 0.000 claims description 7
- 229910021642 ultra pure water Inorganic materials 0.000 claims description 7
- 239000012498 ultrapure water Substances 0.000 claims description 7
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims description 6
- 229940075507 glyceryl monostearate Drugs 0.000 claims description 4
- 239000001788 mono and diglycerides of fatty acids Substances 0.000 claims description 4
- LWMVVAPRHQKKPZ-UHFFFAOYSA-N 2,3-dihydroxypropyl octadecanoate;2-hydroxypropane-1,2,3-tricarboxylic acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O.CCCCCCCCCCCCCCCCCC(=O)OCC(O)CO LWMVVAPRHQKKPZ-UHFFFAOYSA-N 0.000 claims description 3
- 229920001661 Chitosan Polymers 0.000 claims description 3
- 235000013871 bee wax Nutrition 0.000 claims description 3
- 239000004203 carnauba wax Substances 0.000 claims description 3
- 230000001186 cumulative effect Effects 0.000 claims description 3
- 239000004310 lactic acid Substances 0.000 claims description 3
- 235000014655 lactic acid Nutrition 0.000 claims description 3
- ZDQYSKICYIVCPN-UHFFFAOYSA-L sodium succinate (anhydrous) Chemical compound [Na+].[Na+].[O-]C(=O)CCC([O-])=O ZDQYSKICYIVCPN-UHFFFAOYSA-L 0.000 claims description 3
- FKOKUHFZNIUSLW-UHFFFAOYSA-N 2-Hydroxypropyl stearate Chemical compound CCCCCCCCCCCCCCCCCC(=O)OCC(C)O FKOKUHFZNIUSLW-UHFFFAOYSA-N 0.000 claims description 2
- 239000012166 beeswax Substances 0.000 claims description 2
- 150000001720 carbohydrates Chemical class 0.000 claims description 2
- 235000013869 carnauba wax Nutrition 0.000 claims description 2
- 229940093625 propylene glycol monostearate Drugs 0.000 claims description 2
- 239000001993 wax Substances 0.000 claims description 2
- 235000019264 food flavour enhancer Nutrition 0.000 abstract description 5
- 239000000796 flavoring agent Substances 0.000 abstract description 3
- 235000019634 flavors Nutrition 0.000 abstract description 3
- 230000005764 inhibitory process Effects 0.000 abstract description 2
- 239000008187 granular material Substances 0.000 abstract 2
- 239000011248 coating agent Substances 0.000 abstract 1
- 239000011162 core material Substances 0.000 abstract 1
- 235000015895 biscuits Nutrition 0.000 description 7
- 230000002401 inhibitory effect Effects 0.000 description 5
- 235000008429 bread Nutrition 0.000 description 3
- 239000003643 water by type Substances 0.000 description 3
- DPDMMXDBJGCCQC-UHFFFAOYSA-N [Na].[Cl] Chemical compound [Na].[Cl] DPDMMXDBJGCCQC-UHFFFAOYSA-N 0.000 description 2
- 239000003963 antioxidant agent Substances 0.000 description 2
- 230000003078 antioxidant effect Effects 0.000 description 2
- 229940088623 biologically active substance Drugs 0.000 description 2
- 230000015572 biosynthetic process Effects 0.000 description 2
- 238000004945 emulsification Methods 0.000 description 2
- 239000000839 emulsion Substances 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 238000004108 freeze drying Methods 0.000 description 2
- 238000010438 heat treatment Methods 0.000 description 2
- 235000013902 inosinic acid Nutrition 0.000 description 2
- 239000008267 milk Substances 0.000 description 2
- 210000004080 milk Anatomy 0.000 description 2
- 235000013336 milk Nutrition 0.000 description 2
- 238000002156 mixing Methods 0.000 description 2
- 235000013606 potato chips Nutrition 0.000 description 2
- 238000010008 shearing Methods 0.000 description 2
- 238000005507 spraying Methods 0.000 description 2
- 238000013268 sustained release Methods 0.000 description 2
- 239000012730 sustained-release form Substances 0.000 description 2
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- FKNQFGJONOIPTF-UHFFFAOYSA-N Sodium cation Chemical compound [Na+] FKNQFGJONOIPTF-UHFFFAOYSA-N 0.000 description 1
- 244000061456 Solanum tuberosum Species 0.000 description 1
- 235000002595 Solanum tuberosum Nutrition 0.000 description 1
- 241000209140 Triticum Species 0.000 description 1
- 235000021307 Triticum Nutrition 0.000 description 1
- 239000002775 capsule Substances 0.000 description 1
- 238000000748 compression moulding Methods 0.000 description 1
- 238000000402 conductometric titration Methods 0.000 description 1
- 238000001514 detection method Methods 0.000 description 1
- 239000008157 edible vegetable oil Substances 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 238000004128 high performance liquid chromatography Methods 0.000 description 1
- WABPQHHGFIMREM-UHFFFAOYSA-N lead(0) Chemical compound [Pb] WABPQHHGFIMREM-UHFFFAOYSA-N 0.000 description 1
- 238000004895 liquid chromatography mass spectrometry Methods 0.000 description 1
- 238000005259 measurement Methods 0.000 description 1
- 229910021645 metal ion Inorganic materials 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 239000002304 perfume Substances 0.000 description 1
- 231100000614 poison Toxicity 0.000 description 1
- 230000007096 poisonous effect Effects 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 238000007493 shaping process Methods 0.000 description 1
- 229910001415 sodium ion Inorganic materials 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 238000007669 thermal treatment Methods 0.000 description 1
- 231100000167 toxic agent Toxicity 0.000 description 1
- 239000003440 toxic substance Substances 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- General Preparation And Processing Of Foods (AREA)
- Cosmetics (AREA)
- Manufacturing Of Micro-Capsules (AREA)
Abstract
The invention relates to a method for simultaneously reducing production of acrylamide and 5-hydroxymethylfurfural in high-temperature processed foods. According to the method, flavor enhancer microcapsules in the shape of oval granules are prepared with a flavor enhancer used as a core material, a coating agent used as a wall material and ester used as an emulsifier, the granule size is 20-100 mu m, and the content of the accumulatively released flavor enhancer within 40 min is lower than 50%; under the high-temperature condition, the flavor enhancer microcapsules are added to a food system together with raw materials, the content of acrylamide and 5-hydroxymethylfurfural in the foods is monitored, and inhibition ratios are 20%-40% and 65%-90% respectively. With the adoption of the method, the flavor of the foods can be enhanced, the content of acrylamide and 5-hydroxymethylfurfural in the food system can be effectively and simultaneously reduced, and the method can be widely applied to multiple heat processed foods and has certain marketing value.
Description
Technical field
The present invention relates to a kind of food processing field, it is specifically related to a kind of method simultaneously reducing acrylamide and 5 hydroxymethyl furfural generation in high-temperature processed food.
Background technology
Since Swedish National Food management board in 2002 proposes after acrylamide is extensively present in heated foods first, the security of heated foods causes the great attention of researcher within the scope of the world, and the thermal treatment of food is one manufacturing procedure indispensable in modern food technique. Food usually with the generation of Maillard reaction, and then generates the material of the such as poisonous and harmful such as acrylamide, 5 hydroxymethyl furfural in hot procedure.
In food hot procedure, strengthen the flavor characteristic of food often through odorants such as adding Sodium Glutamate, and then improve the local flavor of food. But, the odorants such as Sodium Glutamate, because of containing sodium ion, although the formation of acrylamide can be suppressed, can increase the content of 5 hydroxymethyl furfural in food significantly, and human body health is caused serious impact equally. Therefore studying food flavor enhancer to the impact of acrylamide and 5 hydroxymethyl furfural formation is a very valuable problem.
Microcapsulary is that one is embedded in biologically active substance in little capsule, control the technology of material core release rate within a certain period of time, have and improve that material is apparent and the ability of character, can reducing volatilization and the degraded of volatile active, it is widely used in foodstuffs industry and pharmaceutical industry. In food processing process, some biologically active substance, such as antioxidant, microorganism, VITAMIN etc. are added in food after being often made into microcapsule, to avoid it oxidized, rotten. The release function factor (such as, metal ion, antioxidant) that microcapsule energy is controlled, is expected to slow down Maillard reaction to the speed generating acrylamide and 5 hydroxymethyl furfural direction, plays the generation suppressing acrylamide and 5 hydroxymethyl furfural. Research finds, utilize microcapsulary parcel sodium-chlor can suppress the generation of 5 hydroxymethyl furfural to a certain extent, but this kind of method sodium-chlor addition is big, and then affect the quality of food, and people cannot be met to the pursuit of the fresh taste of food, therefore cannot commercially promote.
Summary of the invention
It is an object of the invention to provide a kind of method simultaneously reducing acrylamide and 5 hydroxymethyl furfural generation in high-temperature processed food.
For reaching above-mentioned purpose, the technical solution adopted in the present invention is: a kind of method simultaneously reducing acrylamide and 5 hydroxymethyl furfural generation in high-temperature processed food, the method is in the course of processing of high-temperature processed food, adding odorant microcapsule in raw material, the addition of these odorant microcapsule is the 0.001%-5% of raw material weight; Wherein, above-mentioned odorant microcapsule are take odorant as core, fruit glaze agent is wall material, ester class is made for emulsifying agent; By weight, the amount of each raw material is odorant 1-3 part, fruit glaze agent 1-6 part, emulsifying agent 1-3 part.
Above-mentioned odorant is one or more in Sodium Glutamate, 5'-GMP2Na, IMP or disodium succinate.
Above-mentioned fruit glaze agent is one or more in carnauba wax, beeswax, fruit wax, lac or chitosan.
Mentioned emulsifier is one or more in glyceryl monostearate, Polyglycerine monostearate, propylene glycolmonostearate, citric acid glyceryl monostearate or single lactic acid diglyceride.
Raw material is added with when described odorant microcapsule make the ultrapure water of 100-300 part weight. The concrete making processes of these odorant microcapsule is: gets odorant, fruit glaze agent and emulsifying agent by weight and stirs even, dissolve with the heating temperatures lower than 60 DEG C after adding ultrapure water again, the water-bath of 60 DEG C adopt high-speed shearing emulsion machine with the rotating speed emulsification 30min of 19000rpm/min, mixing solutions is made to become uniform milk sap, again with spraying dry or freeze-drying, obtain odorant microcapsule.
Above-mentioned obtained odorant microcapsule are oval particle, and its particle diameter is 20-100 μm, and in this odorant microcapsule 40min, the content of cumulative release odorant is less than 50%.
Hot conditions in the above-mentioned high-temperature processed food mentioned is that processing temperature is higher than 80 DEG C. This high-temperature processed food is the food being rich in carbohydrate, comprise taking face, ground rice as process raw material processed food, such as biscuit, bread, deep-fried twisted dough sticks etc.
The odorant microcapsule of the present invention add together with food raw material in high-temperature processed food, after interpolation, can the content of toxic substance acrylamide and 5 hydroxymethyl furfural in reduction system simultaneously effectively, its inhibiting rate is respectively 20-40% and 65-90%, show, these odorant microcapsule can be widely used in multiple heated foods, has certain market popularization value.
Tool of the present invention has the following advantages: the present invention adds odorant microcapsule in high-temperature processed food, can not only effectively suppress the generation of acrylamide and 5 hydroxymethyl furfural simultaneously, moreover it is possible to strengthen the look of food, perfume (or spice), taste well, especially fresh taste; Can be widely used in the food-processings such as biscuit, potato chips, bread, deep-fried twisted dough sticks.
Accompanying drawing explanation
Figure 1A and Figure 1B is the aspect graph of Sodium Glutamate microcapsule.
Fig. 2 is the typical curve utilizing conductometric titration to measure concentration of sodium glutamate.
Fig. 3 is the dissolving situations of Sodium Glutamate microcapsule in ultrapure water, i.e. sustained release performance.
Embodiment
Below in conjunction with embodiment, the specific embodiment of the present invention is described in further detail.
Following examples only for illustration of the present invention, but not in order to limit the scope of the invention. If not indicating especially, the conventional means that technique means used in embodiment is well known to those skilled in the art, raw materials used is commercial goods.
Embodiment 1
Take Sodium Glutamate as core, palm wax be wall material, glyceryl monostearate be emulsifying agent, make Sodium Glutamate microcapsule; Taking the homogeneity of Sodium Glutamate microcapsule granularity and slow release effect as the quality of benchmark measurement microcapsule, under the high temperature conditions, Sodium Glutamate microcapsule replace Sodium Glutamate be added in biscuit making.
Specific operation process is as follows:
1, Sodium Glutamate microcapsule are made: take 2 parts of Sodium Glutamates, 4 parts of palm waxs, 1 part of glyceryl monostearate by weight, add 200 parts of ultrapure water post-heating to dissolve, with high-speed shearing emulsion machine with the rotating speed emulsification 30min of 19000rpm/min in the water-bath of 60 DEG C, mixing solutions is made to become uniform milk sap, inlet temperature be 180 DEG C, temperature out is 35 DEG C and carries out spraying dry, obtained Sodium Glutamate microcapsule when input speed is 60mL/h.
2, the detection of microencapsulated forms and particle diameter: detecting microencapsulated forms and particle diameter by scanning electronic microscope, see Figure 1A and Figure 1B, result shows: microcapsule are oval particle, and its size distribution is at 20-100 μm.
3, the mensuration of sustained release performance:
With conductivity meter detect 0.5000 respectively, 1.0000,1.5000,2.0000,2.5000mmol/L, and be X-coordinate taking concentration of sodium glutamate, corresponding specific conductivity is ordinate zou production standard curve, sees Fig. 2.
The battery lead rod of conductivity meter is immersed in 10.8mL ultrapure water, 0.0030g Sodium Glutamate and 0.0105g Sodium Glutamate microcapsule (containing 0.0030g Sodium Glutamate) are added respectively to being equipped with in the beaker of ultrapure water, it is made to dissolve 40min with the rotating speed of 400rpm/min under constant temperature 14-16 DEG C of condition, timing adding from sample, count a specific conductivity at regular intervals, and the concentration of Sodium Glutamate in calculating solution at this very moment. As shown in Figure 3, when slow-release time continues to 40min, concentration of sodium glutamate is only 0.723mmol/L to result, and its cumulative release amount is only 49.66%.
4, the impact that acrylamide and 5 hydroxymethyl furfural in biscuit generate content and formed is investigated:
Build biscuit simulated system: take materials of wheat powder 1-5 part, mealy potato 1-2 part, edible oil 1-2 part, water 2-4 part, glucose 0.5-2 part and Sodium Glutamate microcapsule 0.05-0.25 part by weight, mixed even, rub and become dough in 3-6 minute; After the first one-step forming of dough base, proof 10-15 minute, compression molding; Utilize 180 DEG C of baking boxs baking 5-12min, biscuit.
The Instrument measuring such as high performance liquid chromatography or LC-MS is utilized to add the growing amount of acrylamide and 5 hydroxymethyl furfural in biscuit. Result shows, after Maillard reaction simulated system adds the Sodium Glutamate microcapsule of different concns, different Sodium Glutamate microcapsule addition inhibitions is different, but can produce to suppress to acrylamide and 5 hydroxymethyl furfural, and inhibiting rate is respectively 20-40% and 65-90%.
Embodiment 2
Take 1 part of 5'-GMP2Na, 1 part of chitosan and 1 part of single lactic acid diglyceride by weight, add 100 parts of ultrapure waters, by the obtained odorant microcapsule of the method in embodiment 1, but during last shaping, adopt freeze-drying. Being added to by the addition for raw material weight 0.5% by obtained microcapsule in the processing and fabricating of potato chips, detected by the finished product being processed into, result shows, and the inhibiting rate of acrylamide and 5 hydroxymethyl furfural is respectively 32.4% and 86.1%.
Embodiment 3
Take 3 parts of disodium succinates, 6 parts of beeswaxs and 3 parts of Polyglycerine monostearates by weight, add 300 parts of ultrapure waters, by the obtained odorant microcapsule of the method in embodiment 1.Being added to by the addition for raw material weight 0.8% by obtained microcapsule in the processing and fabricating of bread, detected by the finished product being processed into, result shows, and the inhibiting rate of acrylamide and 5 hydroxymethyl furfural is respectively 36.7% and 87.5%.
Embodiment 4
Take 2 parts of IMPs, 5 portions of lacs and 2 parts of citric acid glyceryl monostearates by weight, add 250 parts of ultrapure waters, by the obtained odorant microcapsule of the method in embodiment 1. Being added to by the addition for raw material weight 0.3% by obtained microcapsule in the processing and fabricating of deep-fried twisted dough sticks, detected by the finished product being processed into, result shows, and the inhibiting rate of acrylamide and 5 hydroxymethyl furfural is respectively 27.3% and 75.7%.
Claims (9)
1. one kind is reduced the method that in high-temperature processed food, acrylamide and 5 hydroxymethyl furfural generate simultaneously, it is characterized in that: the method is in the course of processing of high-temperature processed food, adding odorant microcapsule in raw material, the addition of these odorant microcapsule is the 0.001%-5% of raw material weight;
Wherein, above-mentioned odorant microcapsule are take odorant as core, fruit glaze agent is wall material, ester class is made for emulsifying agent; By weight, the amount of each raw material is odorant 1-3 part, fruit glaze agent 1-6 part, emulsifying agent 1-3 part.
2. a kind of as claimed in claim 1 reduce the method that acrylamide and 5 hydroxymethyl furfural generate in high-temperature processed food simultaneously, it is characterised in that, raw material is added with when described odorant microcapsule make the ultrapure water of 100-300 part weight.
3. a kind of as claimed in claim 1 or 2 reduce the method that acrylamide and 5 hydroxymethyl furfural generate in high-temperature processed food simultaneously, it is characterized in that, described odorant is one or more in Sodium Glutamate, 5'-GMP2Na, IMP or disodium succinate.
4. a kind of as claimed in claim 1 or 2 reduce the method that acrylamide and 5 hydroxymethyl furfural generate in high-temperature processed food simultaneously, it is characterised in that, described fruit glaze agent is one or more in carnauba wax, beeswax, fruit wax, lac or chitosan.
5. a kind of as claimed in claim 1 or 2 reduce the method that acrylamide and 5 hydroxymethyl furfural generate in high-temperature processed food simultaneously, it is characterized in that, described emulsifying agent is one or more in glyceryl monostearate, Polyglycerine monostearate, propylene glycolmonostearate, citric acid glyceryl monostearate or single lactic acid diglyceride.
6. a kind of as claimed in claim 1 or 2 reduce the method that acrylamide and 5 hydroxymethyl furfural generate in high-temperature processed food simultaneously, it is characterised in that, described odorant microcapsule are oval particle, and its particle diameter is 20-100 μm.
7. a kind of as claimed in claim 1 or 2 reduce the method that acrylamide and 5 hydroxymethyl furfural generate in high-temperature processed food simultaneously, it is characterised in that, in described odorant microcapsule 40min, the content of cumulative release odorant is less than 50%.
8. a kind of as claimed in claim 1 or 2 reduce the method that acrylamide and 5 hydroxymethyl furfural generate in high-temperature processed food simultaneously, it is characterised in that, the hot conditions in described high-temperature processed food is that temperature is higher than 80 DEG C.
9. as claim 1 or 2 state a kind of reduce the methods that acrylamide and 5 hydroxymethyl furfural generate in high-temperature processed foods simultaneously, it is characterised in that, described food is the food being rich in carbohydrate.
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|---|---|---|---|
| CN201610054084.6A CN105661266B (en) | 2016-01-27 | 2016-01-27 | Method that is a kind of while reducing acrylamide and 5 hydroxymethyl furfural generation in high-temperature processed food |
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| CN201610054084.6A CN105661266B (en) | 2016-01-27 | 2016-01-27 | Method that is a kind of while reducing acrylamide and 5 hydroxymethyl furfural generation in high-temperature processed food |
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| CN105661266B CN105661266B (en) | 2019-07-09 |
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Cited By (6)
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|---|---|---|---|---|
| CN108013407A (en) * | 2017-11-30 | 2018-05-11 | 江南大学 | A kind of method of acrylamide and 5 hydroxymethyl furfural content in reduction potato chips |
| CN109691627A (en) * | 2018-11-13 | 2019-04-30 | 浙江工业大学 | A method of reducing frying process Acrylamide in Foods and fat content |
| CN111557324A (en) * | 2020-05-20 | 2020-08-21 | 南昌大学 | Butter crisp biscuit and preparation method thereof |
| CN114041554A (en) * | 2021-10-28 | 2022-02-15 | 南昌大学 | Production method for reducing 5-hydroxymethylfurfural in fried potato chips |
| CN114931202A (en) * | 2022-04-21 | 2022-08-23 | 东莞思朗食品有限公司 | Method for reducing glyoxal and formaldehyde in food, adduct generated by method and detection method |
| CN115568488A (en) * | 2022-09-07 | 2023-01-06 | 南昌大学 | Method for simultaneously reducing acrylamide and 5-hydroxymethyl furfural content in baked biscuits |
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Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN108013407A (en) * | 2017-11-30 | 2018-05-11 | 江南大学 | A kind of method of acrylamide and 5 hydroxymethyl furfural content in reduction potato chips |
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| CN111557324A (en) * | 2020-05-20 | 2020-08-21 | 南昌大学 | Butter crisp biscuit and preparation method thereof |
| CN114041554A (en) * | 2021-10-28 | 2022-02-15 | 南昌大学 | Production method for reducing 5-hydroxymethylfurfural in fried potato chips |
| CN114931202A (en) * | 2022-04-21 | 2022-08-23 | 东莞思朗食品有限公司 | Method for reducing glyoxal and formaldehyde in food, adduct generated by method and detection method |
| CN115568488A (en) * | 2022-09-07 | 2023-01-06 | 南昌大学 | Method for simultaneously reducing acrylamide and 5-hydroxymethyl furfural content in baked biscuits |
| CN115568488B (en) * | 2022-09-07 | 2024-02-09 | 南昌大学 | Method for simultaneously reducing acrylamide and 5-hydroxymethylfurfural content in baked biscuits |
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