CN105767851A - Method for reducing acrylamide contents in oil-fried potato chips - Google Patents
Method for reducing acrylamide contents in oil-fried potato chips Download PDFInfo
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- CN105767851A CN105767851A CN201610194394.8A CN201610194394A CN105767851A CN 105767851 A CN105767851 A CN 105767851A CN 201610194394 A CN201610194394 A CN 201610194394A CN 105767851 A CN105767851 A CN 105767851A
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Abstract
The invention relates to the technical field of potato tuber pre-treating and especially discloses a method for reducing acrylamide contents in oil-fried potato chips. The potato tubers are used as objects for treating in the method for reducing acrylamide contents in oil-fried potato chips; and the method is characterized by comprising the following steps: containing the potato tubers and a 1-methylcyclopropene solid slow-release agent in a sealed device; and performing a fumigation treatment on the potato tubers, especially on the potato tubers after bud-inhibiting ethylene treatments. The method for reducing acrylamide contents in oil-fried potato chips is simple and easy to operate, so that the method is both suitable for large-scaled uses of enterprises as well as household uses. The method has good improving effects to sensory and edible qualities of the oil-fried potato chips.
Description
(1) technical field
The present invention relates to potato tubers preconditioning technique field, reduce acrylamide in saratoga chip particularly to one
The method of content.
(2) background technology
Fried class leisure food is increasingly liked by consumer, wherein with the fried potato block as processing mode be deeply to be subject to
The Modern Leisure food that resident likes.But occur Maillard reaction not only to affect the color and luster of potato chips in frying course, and
Can produce the mankind can carcinogen--acrylamide.Acrylamide is fixed by international cancer research institution (IARC) in 1994 due to it
For " human body may be had carcinogenesis ", and found in some food that content is higher in 2002 by Sweden's research worker and draw
Send out the extensive concern in the whole world.Many researchs are it has been proved that external with in experiment in vivo mammal, and the reproduction of acrylamide is malicious
Element shows as mutagenesis and carcinogenecity；Additionally, it can also cause animals and humans nervous system injury.
Rhizoma Solani tuber osi gather after storage and sales section, be susceptible to rudiment phenomenon, ethylene (Eth) has and good presses down bud
Effect, is often used as Suckering agents, but research finds, after ethylene process, the color of Rhizoma Solani tuber osi potato chips is relatively deep, and acrylamide contains
Measure higher than untreated, how while ensureing bud inhibition effect, to reduce acrylamide content, reduce the economic loss of Rhizoma Solani tuber osi,
And ensure the safety of potato chips, it has also become the fresh-keeping new problem with manufacture field of Rhizoma Solani tuber osi.
The method of acrylamide content in saratoga chip that controls of report specifically includes that (1) Potato Cultivars at present
Screening and the control of holding conditions, Cheng Jianghua etc. have studied the content of reducing sugar in 11 different Potato Cultivars, and compares
Carry out the acrylamide of fried generation more under the same conditions, find that acrylamide content moves towards base with the content of reducing sugar of kind
This is similar.(2) potato block frying technological process optimization: Franco Pedreschi etc. find after blanching treatment in chips third
Acrylamide content is greatly reduced；After Wang Wei etc. find blanching treatment, acrylamide content significantly decreases；Fried by controlling
Temperature and minimizing deep-fat frying time also have good effect；Microwave is predrying can also play similar effect.(3) food is added
Additive: Ou Shiyi etc. have studied NaHSO3、CaCl2With cysteine to the inhibition of acrylamide in potato chips.3 kinds
Additive has certain inhibition to the formation of acrylamide in potato chips, and suppression degree is along with the increasing of soak concentration
Add and increase.The inhibition of different additive is significantly different, can completely inhibit acryloyl when semicystinol concentration is 0.3%
Amine is formed, and calcium chloride only can be only achieved same effect under 0.5% concentration, and NaHSO3All can not hinder completely under several concentration
The only generation of acrylamide.Gama Baumgartner etc. find that citric acid treatment can reduce acrylamide in French fried potatoes
Content.Kim etc. study discovery, add the glycine solution of 0.5% in the simulated system of Asn/Glc, and amount of acrylamide decreases
95%.Zhang Yu etc. find when studying plant extract, generate precursor reducing sugar and Asn as reaction substrate with acrylamide,
Reacting by heating under the conditions of 180 DEG C, adds Folium Bambosae extract and green tea extract can effectively suppress acrylamide in simulated system
Formation, suppression ratio can reach about 74%.Beealski etc. add Herba Rosmarini Officinalis (in 15ml oil in fried potato oil
Mixing 5g), it is possible to reduce the formation of the acrylamide of about 25%, it may be possible to plant extract Flavonoid substances therein is in fall
Important function is served during low acrylamide content.Kolek etc. add the NaCl of 1%, 5% and 10% to the mould of Asn/Glc respectively
In plan system, compared with the matched group added without NaCl, acrylamide content decreases 32%, 36% and 40% respectively.
Although many documents propose a lot of method to the suppression of acrylamide, but still have many problems demand to solve,
Such as: 1. the food additive inhibitory action to acrylamide are only investigated in many experiments, and to its such as overall organoleptic attribute,
The effect of the aspects such as edible quality but rarely has and relates to；2. it is currently used for the food model of laboratory research, is concentrated mainly on industry
Processing aspect, is seldom related to the research in terms of family or catering industry, and actually family and catering industry is food
The main channel of consumption, the method being therefore suitable for family and catering trade must come into one's own.
(3) summary of the invention
The present invention is in order to make up the deficiencies in the prior art, it is provided that a kind of reduction promoting potato chips quality and safety is fried
The method of acrylamide content in potato block.
The present invention is achieved through the following technical solutions:
A kind of reducing the method for acrylamide content in saratoga chip, with potato tubers for processing object, its feature exists
In: 1-methyl cyclopropene Solid Releasing Fresh-keeping Agent and potato tubers are all put in sealing device, potato tubers is fumigated
Process.
The present invention is directed to the most carcinogenic and mutagenicity that acrylamide has, and the great development of Potato Industry,
Provide one and both can effectively reduce acrylamide content, the effect promoting potato chips quality can be played again, improve
The safety of potato chips.
The more excellent technical scheme of the present invention is:
The concentration of described 1-methyl cyclopropene Solid Releasing Fresh-keeping Agent be 2mg/L, 1-methyl cyclopropene Solid Releasing Fresh-keeping Agent be commercially available
Commodity.
The described suffocating treatment time is 2-10 days.
Described potato tubers is the Rhizoma Solani tuber osi without any process or presses down, through ethylene, the Rhizoma Solani tuber osi that bud processes.
After using 1-methyl cyclopropene to process, the acrylamide content of Rhizoma Solani tuber osi potato chips can be made to reduce 70-80%, second
Alkene presses down the acrylamide content of the Rhizoma Solani tuber osi potato chips that bud processed and reduces 50-60%.
The present invention is simple, has both been suitable for enterprise's large-scale use, also is adapted for family and uses, the sense to saratoga chip
Official and edible quality have good castering action.
(4) accompanying drawing explanation
The present invention is further illustrated below in conjunction with the accompanying drawings.
Fig. 1 is that ethylene and 1-MCP process saratoga chip water content is affected schematic diagram；
Fig. 2 is that ethylene and 1-MCP process saratoga chip oil content is affected schematic diagram.
(5) detailed description of the invention
Embodiment 1:
2 bag 1-MCP solid releasing agents are put into water is dipped 20s, put in the polyethylene plastic bag equipped with 10 Rhizoma Solani tuber osis, it
It is placed in 25 DEG C, is set to 1-MCP group；This Rhizoma Solani tuber osi, Storage in cold bank 5 months, do not add Suckering agents.Every sampling in 2 days, cut into slices,
160 DEG C of fried 120s, measure acrylamide content, found that when the 10th day, acrylamide content content reduces 70%-
80%.Sense organ and quality results show, sense organ and the edible quality tool of Rhizoma Solani tuber osi potato chips are had a certain upgrade by this process.
Embodiment 2:
2 bag 1-MCP solid releasing agents are put into water is dipped 20s, put in the polyethylene plastic bag equipped with 10 Rhizoma Solani tuber osis, it
It is placed in 25 DEG C, is set to 1-MCP+Eth group；This Rhizoma Solani tuber osi, Storage in cold bank 5 months, use the ethylene of 50 μ l/L to be pressed down
Bud processes.Every sampling in 2 days, section, 160 DEG C of fried 120s, measure acrylamide content, it was found that when the 10th day, propylene
Amide content reduces 50%-60%.Sense organ and quality results show, this process is to the sense organ of Rhizoma Solani tuber osi potato chips and edible product
Matter tool has a certain upgrade.
Above-mentioned case study on implementation, is provided with 2 controlled trial groups, 1. uses ethylene to carry out pressing down the Rhizoma Solani tuber osi that bud processes, claims
For ethylene process group (Eth group)；2. not adding Suckering agents to process, freezer is deposited the healthy Rhizoma Solani tuber osi of 5 months, is set to CK group；These are two years old
Group is as case study on implementation 1,2 groups, every sampling in 2 days, section, 160 DEG C of fried 120s, measures acrylamide content, and sense
Official and interior quality index.
The analysis of the present invention " a kind of reduce the method for acrylamide in saratoga chip " and experiment:
1. testing index and method
The method using Hao Ya nanmu surveys the content of acrylamide；Use constant weight method (GB/T 5009.3-2003) to survey moisture to contain
Amount；Use acid hydrolysis (GB/T 5009.6-2003) to measure and survey fat content.
Sense organ comments method: by 15 Majors of Food subjective appreciation persons, sample is done subjective appreciation.By they by observe,
The perception means such as trial test are marked by pre-standards of grading, take each score averages the most respectively, finally 3 scores are combined
Cooperation is the evaluation to product sensory quality.The evaluation criterion of organoleptic quality such as following table.
2. statistical analysis
Use Excel to carry out data calculating and mapping, use SPSS software to carry out significance of difference analysis.
3. result
(1) 1-MCP processes the impact on potato chips acrylamide content
From following table, the content of each acrylamide processed is the most in rising trend, after the Rhizoma Solani tuber osi of different disposal is fried
Acrylamide content in potato block is the most different.Analyzed from SPSS, during 10d, the content of each acrylamide processed
Being below Eth, wherein 1-MCP and ethylene+1-MCP and Eth has significant difference (P ＜ 0.05).This shows that ethylene presses down bud and processes
Can increase the content of acrylamide in saratoga chip, 1-MCP and ethylene+1-MCP all can be fried with inhibition of potato
The generation of acrylamide in journey.
(2) saratoga chip color and luster
The primary evaluation factor of potato chips color change is L* value, i.e. whiteness.From following table, each process all makes L* value all drop
Low.During 6d, the L* of 1-MCP, Eth+1-MCP and Eth is above CK, especially 1-MCP, and L* is 80.06, and Eth is 77.65, with
Significant difference (p ＞ 0.05) is not had between each process.During 10d, the L* of Eth is 78.30, less than each process, 1-MCP and Eth+
The L* of 1-MCP is higher than not having significant difference (p ＞ 0.05) between CK, and 1-MCP, Eth+1-MCP.Show that exogenous ethylene processes
The brightness of fried potato can be reduced.
Colour index a* (-A ~+A) represents the change from green to red, and it is on the occasion of the biggest, and green is the lightest, and Chinese red is the denseest.
From following table, the a* value rapid increase of CK, reaching maximum during 10d, the a* of Eth, 1-MCP and Eth+1-MCP is worth respectively and is
7.06,7.11 and 7.74.During 10d, descending being ordered as of a* value: CK ＞ Eth+1-MCP ＞ Eth ＞ 1-MCP.
Colour index b* (-B ~+B) represents from indigo plant to yellow change, and it is on the occasion of the biggest, and yellow is the denseest.Front 6d fresh-cut Ma Ling
The b* value of potato chips slowly declines, and all minimizes value during 6d, and b* value respectively reaches 39.03,42.07,46.86 and 50.05；Afterwards
Beginning to ramp up, the b* value respectively processed during 10d is respectively as follows: 52.97,54.25,50.06 and 52.97.Each variation tendency base processed
This is consistent.
1-MCP processes the impact to Rhizoma Solani tuber osi color and luster parameter (L*, a* and b*)
(3) saratoga chip organoleptic quality
Eth and 1-MCP processes the color and luster not only changing potato block, have also been changed the mouthfeel of potato block simultaneously.By following table
Can be seen that, Eth processes the organoleptic quality reducing saratoga chip, and it is for the organoleptic quality of Rhizoma Solani tuber osi that 1-MCP processes
Good.
Exogenous ethylene and 1-MCP process the impact on saratoga chip organoleptic quality
(4) saratoga chip water content
From accompanying drawing 1, in whole experimentation, the water content of saratoga chip is in increasing trend.Eth, 1-during 10d
MCP, Eth+1-MCP are increased respectively to 21.5%, 22.94%, 24.28% and 19.22% with the moisture of CK by the 14.09% of 0d.
Each moisture processed is low all in Eth+1-MCP, but there is not the difference (p ＜ 0.05) of significance between every two groups.Result
Show that exogenous ethylene and 1-MCP can improve the moisture in saratoga chip, and Eth+1-MCP processes increasing degree
Maximum.
(5) saratoga chip oil content
After different disposal, the determination of fat result of saratoga chip is as shown in Figure 2, and each fat content that processes changes
Gesture is essentially identical, first increases and declines, and when 6d, in addition to CK, other process all touch the bottom, and the most slowly rise.The
During 10d in addition to Eth, the acrylamide content of 1-MCP and Eth+1MCP is below CK.During 10d, each fat content processed by
The 15.51% of 0d increases respectively to 19.07%, 20.49%, 18.92% and 17.49%.This shows that exogenous ethylene can increase Ma Ling
The oil absorbency of potato chips, 1-MCP process can reduce the fat content of potato block.After this is likely due to 1-MCP process, fried
In potato chips, enzymatic activity reduces, and brown stain weakens, and water-retaining property improves and reduces oil absorbency and has preferable color.
Last it should also be noted that listed above is only several embodiments of the present invention, it is clear that to the invention is not restricted to
Above example, it is also possible to have many deformation.Those skilled in the art directly derives from the disclosure and associates
The all deformation arrived, are all considered as protection scope of the present invention.
Claims (4)
1. reduce a method for acrylamide content in saratoga chip, with potato tubers for processing object, its feature
It is: 1-methyl cyclopropene Solid Releasing Fresh-keeping Agent and potato tubers are all put in sealing device, potato tubers is smoked
Steaming processes.
The method of acrylamide content in reduction saratoga chip the most according to claim 1, it is characterised in that: described
The concentration of 1-methyl cyclopropene Solid Releasing Fresh-keeping Agent be 2mg/L, 1-methyl cyclopropene Solid Releasing Fresh-keeping Agent be commercial goods.
The method of acrylamide content in reduction saratoga chip the most according to claim 1, it is characterised in that: described
The suffocating treatment time is 2-10 days.
The method of acrylamide content in reduction saratoga chip the most according to claim 1, it is characterised in that: described
Potato tubers is the Rhizoma Solani tuber osi without any process or presses down, through ethylene, the Rhizoma Solani tuber osi that bud processes.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610194394.8A CN105767851A (en) | 2016-03-31 | 2016-03-31 | Method for reducing acrylamide contents in oil-fried potato chips |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201610194394.8A CN105767851A (en) | 2016-03-31 | 2016-03-31 | Method for reducing acrylamide contents in oil-fried potato chips |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108703296A (en) * | 2018-04-28 | 2018-10-26 | 武汉轻工大学 | Paste fish block and its processing method are wrapped up in outside a kind of low acrylamide is fried |
| WO2020099029A1 (en) * | 2018-11-16 | 2020-05-22 | Frito-Lay Trading Company Gmbh | Method for the storage of potato comprising treatment by ethylene and 1-methylcyclopropene |
| US11957132B2 (en) | 2020-05-15 | 2024-04-16 | Frito-Lay Trading Company Gmbh | Potato storage |
-
2016
- 2016-03-31 CN CN201610194394.8A patent/CN105767851A/en active Pending
Non-Patent Citations (1)
| Title |
|---|
| 刁小琴等: ""1-甲基环丙烯处理对窖藏马铃薯的保鲜效果"", 《食品工业科技》 * |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108703296A (en) * | 2018-04-28 | 2018-10-26 | 武汉轻工大学 | Paste fish block and its processing method are wrapped up in outside a kind of low acrylamide is fried |
| WO2020099029A1 (en) * | 2018-11-16 | 2020-05-22 | Frito-Lay Trading Company Gmbh | Method for the storage of potato comprising treatment by ethylene and 1-methylcyclopropene |
| EP4144222A1 (en) * | 2018-11-16 | 2023-03-08 | Frito-Lay Trading Company GmbH | Method for the storage of potato comprising treatment by ethylene and 1-methylcyclopropene |
| US11957132B2 (en) | 2020-05-15 | 2024-04-16 | Frito-Lay Trading Company Gmbh | Potato storage |
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Application publication date: 20160720 |