CN105795438B - A method of it reducing furans in spray drying production soybean milk powder and generates - Google Patents

A method of it reducing furans in spray drying production soybean milk powder and generates Download PDF

Info

Publication number
CN105795438B
CN105795438B CN201610155077.5A CN201610155077A CN105795438B CN 105795438 B CN105795438 B CN 105795438B CN 201610155077 A CN201610155077 A CN 201610155077A CN 105795438 B CN105795438 B CN 105795438B
Authority
CN
China
Prior art keywords
furans
quercetin
tea polyphenols
generates
soybean
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Active
Application number
CN201610155077.5A
Other languages
Chinese (zh)
Other versions
CN105795438A (en
Inventor
聂少平
谢明勇
邵灯寅
张雅楠
申明月
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Qiqihar Nianzishan Dairy Co ltd
Original Assignee
Nanchang University
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Nanchang University filed Critical Nanchang University
Priority to CN201610155077.5A priority Critical patent/CN105795438B/en
Publication of CN105795438A publication Critical patent/CN105795438A/en
Application granted granted Critical
Publication of CN105795438B publication Critical patent/CN105795438B/en
Active legal-status Critical Current
Anticipated expiration legal-status Critical

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C11/00—Milk substitutes, e.g. coffee whitener compositions
    • A23C11/02—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins
    • A23C11/06—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing non-milk proteins
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
    • A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
    • A23L3/3463—Organic compounds; Microorganisms; Enzymes
    • A23L3/3472—Compounds of undetermined constitution obtained from animals or plants
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C9/00—Milk preparations; Milk powder or milk powder preparations
    • A23C9/152—Milk preparations; Milk powder or milk powder preparations containing additives
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C9/00—Milk preparations; Milk powder or milk powder preparations
    • A23C9/16—Agglomerating or granulating milk powder; Making instant milk powder; Products obtained thereby
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
    • A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
    • A23L3/3463—Organic compounds; Microorganisms; Enzymes
    • A23L3/3544—Organic compounds containing hetero rings
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
    • A23L5/27—Removal of unwanted matter, e.g. deodorisation or detoxification by chemical treatment, by adsorption or by absorption
    • 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

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Microbiology (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • General Chemical & Material Sciences (AREA)
  • Botany (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)
  • Tea And Coffee (AREA)

Abstract

The method that furans generates in spray drying production soybean milk powder is reduced the present invention provides a kind of, the combination that flavonoid antioxidants are added in the food soybean milk powder before hot-working or in hot-working is disclosed, achievees the purpose that reduce furans in food.The reagent includes using tea polyphenols and Quercetin as one or more combinations of the Phytochemistry element biological flavone substance of representative.The reagent can be used as dry powder, solution, or be added during some technique of food processing.The adjustable type and amount including reagent be added, it is horizontal to acceptable to reach the content for reducing furans in thermally processed foods, and the flavor of this product, sense organ are not caused obviously compared with bad influence.The generation of furans in thermally processed foods soybean milk powder can be effectively reduced in the method for the present invention.

Description

A method of it reducing furans in spray drying production soybean milk powder and generates
Technical field
The invention belongs to food-processing method fields, and in particular to reduce the method that furans generates in thermally processed foods.
Background technique
Furans (Furan) molecular formula is C4H4O is one simplest oxygen-containing with fragranced and low boiling point (31oC) Five member ring heterocyclic compound.Furan nucleus has aromatic ring property, has high volatility and lipophilicity, be easy through biomembrane and by lung or Intestinal absorption can cause headache, dizzy, nausea, respiratory failure after sucking, serious to liver, renal damage.Cause in human body tumour or Canceration.International cancer research institution (International Agency for Research on Cancer, IARC) passes through Studies have shown that furans has apparent carcinogenicity and cytotoxic effect to rodent, exist to the mankind potential dangerous Property, it is classified as that human carcinogen 2B group may be made.Many researchs of publilc health management board of Sweden and Canada etc. Have found the potential carcinogenic danger of furans.Furans present in food causes potentially to consume panic, in September, 2005 in order to prevent FDA, which makes a plan, to be prepared to go ahead with one's investigation the exposure of furans and the potential impact for furtheing investigate it to human body in food.
Since Furan Molecules quality is small, high volatility is quantitatively highly susceptible to the interference of complex matrices, and food substrate Inherently there is more complex particularity, and external some researchers are to the toxicology of furans, precursor in thermally processed foods Matter, formation mechenism and detection method etc. have carried out a large amount of research, and have obtained certain research achievement, and China exists The research of this respect is considerably less, only the few report about content in food.In the world, furans is gradually begun to focus on Harmfulness and its detection method, domestic only headspace gas chromatography-mass spectrometric hyphenated technique detection method at present.
The different of existing numerous studies discovery thermal processing method have apparent influence to varieties of food items generation furans, including Hot processing temperature, time.Investigation is made for the furans situation of commercially available 11 big based foods by this team, finds big bean food furans Recall rate is 100.0%, and the content range of furans belongs to furans and pollute highest food in 59.5 ~ 210.7ng/g.To disappear Except people have potential fear for harm caused by furans in food, finding out influences the pass that the furans in processed soybean food generates Key factor, and controlling it and leading to the problem of is current urgent need to resolve.
1. the formation mechenism of furans
The thermal degradation of amino acid, the thermal degradation of carbohydrate, the Maillard reaction and anti-bad between sugar and amino acid The thermal oxidation of hematic acid, polyunsaturated fatty acid and carotenoid can form furans, and Fig. 1 is before these types is main The schematic diagram of body substance formation furans.As shown in Figure 1, amino acid is reacted by strecter generates acetaldehyde and hydroxyl acetaldehyde, then Butyraldehyde sugar derivatives is formed by aldol condensation, so that cyclodehydration forms furans；Carbohydrate includes that ascorbic acid can also Butyraldehyde sugar derivatives is generated by reaction, and then forms furans；It is then generated by oxidation as fatty acid and carotenoid 4- hydroxyl -2- crotonaldehyde, then cyclodehydration forms furans.
Amino acid: existing the study found that this kind of special acid of such as serine and cysteine, can pass through heat drop Solution independently forms furans, they form intermediary acetaldehyde and hydroxyl acetaldehyde by cracking reaction, then raw by aldol reaction At butyraldehyde sugar derivatives, and butyraldehyde sugar derivatives is ultimately formed the important intermediate of furans, as shown in Figure 1.However, in addition Some amino acid, such as alanine, threonine and asparatate etc., independent thermal degradation can be only formed acetaldehyde, cannot independent shape At hydroxyl acetaldehyde, so furans cannot be independently formed；But by and reduced sugar, serine or cysteine etc. one react, energy Hydroxyl acetaldehyde is enough formed, butyraldehyde sugar derivatives is then generated by aldol reaction, is finally capable of forming furans, it is same such as Fig. 1 It is shown.
Carbohydrate: meanwhile, the study found that carbohydrate can be degraded to butyraldehyde by four kinds of approach (A, B, C, D) Sugar derivatives, then, butyraldehyde sugar derivatives form furans by cyclisation.In the presence of amino acid, reproducibility hexose occurs Maillard reaction, form active intermediary's substance 1- deoxyosones and 3- deoxyosones (such as Fig. 2, approach A, D): 1- is de- Oxygen osone must break to form aldotetrose by α-dicarbapentaborane key；3- deoxyosones are broken by α-dicarbapentaborane key, Then oxidation and decarboxylation generate 2- deoxidation aldotetrose；And hexose can pass through retro-aldol cleavage process in the presence of no amino acid Aldotetrose is formed, only content is few.Approach C shows that hexose can form 2- deoxidation-by dehydration and retro-aldol cleavage process 3- ketone group aldotetrose.As shown in Fig. 2, above all of butyraldehyde sugar derivatives is easy to form furan by cyclisation and dehydration It mutters.
Maillard reaction: successively having document to prove, heats the combination of simple sugar/amino acid, contains serine and half Guang The Mei Lade system of propylhomoserin can lead to the formation of furans.The lysate of l-Alanine is ethyl alcohol aldehyde material, and every mole can produce The furans of raw highest level；The furans of serine and this quantity that about 30% can only be generated when sucrose or ribose heating, and with Fructose or glucose heating then generate the furans of about 10-25%；Cysteine and alanine can also be produced when heating with glucose The furans pollutant of raw low dosage.These researchs show that in the hot procedure of food, reduced sugar is deposited jointly with amino acid When the Maillard reaction that occurs, product can form furans, be specifically shown in Fig. 3.
Ascorbic acid: ascorbic acid heats under the conditions of 180 °C can be generated acetaldehyde and glycolaldehyde, theoretically, also Furans can be generated by aldol condensation, and there are intermediary's substance 2- furancarboxylic acids in forming process, after decarboxylation, form furans. The precursor of aldotetrose and 2- deoxidation aldotetrose can generate furan nucleus by cyclisation, then form 2- furancarboxylic acid before decarboxylation (such as Fig. 4).But this mechanism is still to be verified.
Polyunsaturated fatty acid: under normal circumstances, polyunsaturated fatty acid (Polyunsaturated fatty acid, PUFA the formation of oxidative degradation and lipid peroxide) is lost to the taste of degenerative disorders in biosystem and food and acid The generation lost plays significant role.Polyunsaturated fatty acid passes through the non-enzymatic effect of active oxygen or the enzymolysis of lipoxygenase Lipid peroxides can be formed.Then, the hydroperoxides of polyunsaturated fatty acid are under the catalysis of transition metal ion, Homolysis occurs, forms 2- alkene aldehyde, 4- carbonyl -2- alkene aldehyde and 4- hydroxyl -2- alkene aldehyde (see figure 5).There is researcher's proposition Furans is similar to 5- pentyl furan, can be then dehydrated by corresponding 4- hydroxyl -2- butylene by cyclisation and form (such as Fig. 5).
Summary of the invention
The present invention provides a kind of methods of content in reduction thermally processed foods.The invention discloses into culinary art The combination of one or more reagents is added in food, achievees the purpose that reduce furans in food.The food being related in the present invention Product can be the thermally processed foods by soybean for raw material.The reagent includes using tea polyphenols and Quercetin as the Phytochemistry of representative One or more combinations of plain biological flavone substance.The reagent can be used as dry powder, solution, or in food processing It is added during a technique.The adjustable type and amount including reagent be added, is reduced in thermally processed foods with reaching The content of furans is horizontal to acceptable, and does not cause obviously the flavor of this product, sense organ compared with bad influence.
A kind of method that furans generates in reduction thermally processed foods, this method comprises the following steps: using establishing diagnostic cast The influence that food generates pollutant furans is influenced under the conditions of the technique study hot-working of type system；Thermally processed foods are processed Pre-treatment；A kind of anti-oxidant reagent is added into the thermally processed foods；Second of antioxygen is added into the thermally processed foods Change reagent；Heat treatment is carried out to the food.
Each model main component includes ascorbic acid, glucose-glycine, linoleic acid, linolenic acid.
Each model main component content of material is 0.2 ~ 1 mmol/mL.
The pre-treatment that the thermally processed foods carry out includes the operation such as impregnating, crushing, dissolve.
The dried foods include by soybean, potato, corn etc. it is a series of containing ascorbic acid, glucose-glycine, In linoleic acid, linolenic acid product.
The optimal inhibition tea polyphenols concentration of the reagent is about 10-4~1 mg/mL。
The optimal inhibition quercetin concentration of the reagent is about 10-4~10-2mg/mL。
The reagent includes tea polyphenols+Quercetin composite reagent.
The reagent differs the optimal inhibiting rate that furans generates by 57.2% ~ 98.3%.
Specific technical solution of the present invention is as follows:
A kind of method that furans generates in reduction thermally processed foods before food hot-working or in hot procedure, is added Flavonoid antioxidants dry powder or solution.
The food is to contain ascorbic acid, glucose-glycine, linoleic acid or linolenic food.
The flavonoid antioxidants are one of tea polyphenols or Quercetin or combination.
The tea polyphenols are the 0.02% ~ 0.25% of raw material weight when using.
The Quercetin is the 0.01% ~ 0.2% of raw material weight when using.
The invention further relates to the methods to prepare the application in potato full-powder, specific as follows: to select potato, remove It is miscellaneous, cleaning；20s is heated under 5mpa~6mpa pressure, crust is rinsed with the flowing water of addition browning inhibitor, removes the peel, slice；It will Flavonoid antioxidants tea polyphenols, Quercetin are dissolved by 0.1%, 0.05% warm water of raw potatoes quality is uniformly sprayed on Ma Ling On potato chips；It first precooks through 68 DEG C, boiling after time 15min, temperature is 100 DEG C, time 15min~20min；It later will be digested Potato block be broken into little particle, granularity is 0.15mm~0.25mm；Potato granular cools down in a fluidized bed, and temperature is 60 DEG C ~80 DEG C, until age of starch is completed；In fluidizing drying bed middle drying, drying temperature is 140 DEG C of import, exports 60 DEG C, moisture Control obtains potato full-powder 6%~8%.
The invention further relates to the methods to prepare the application in soy sauce in soybean wheat, specific as follows: to take soybean, add water Beans are steeped, water temperature control is in 40oC, after impregnating 3 hours, is added in open tank cooker boiling 3 hours, dispersion is cooled to 35 DEG C；It takes Wheat is roasted and is crushed, crushes, and crosses 40 mesh screens；By the defatted soybean of boiling and broken wheat, in quality 1:1 ratio into Row mixing, is inoculated with the aspergillus of 0.5% soybean weight, carries out koji-making；By 19 ° of Baume degrees, the saline solution containing salt 23% is put into tank, The salt water of addition is 1.2~1.3 times of defatted soybean and wheat quality summation；Add the aspergillus made, flavonoids antioxygen Agent is tea polyphenols, Quercetin, is fermented respectively by the 0.1% of soybean wheat gross mass, 0.05%；The moromi of maturation is put into filter Juice, resulting liquid raw sauce are squeezed in cloth or bag；It stands, contained dreg settling can carry out heating sterilization, add 1% Ethyl alcohol removes after the coagulum that generates by heating to get to finished product soy sauce.
The invention has the benefit that thermally processed foods furans production quantity can be effectively reduced.Raw materials safety.
Detailed description of the invention
Several main producers substances of Fig. 1 form the schematic diagram of furans
The approach of Fig. 2 hexose formation furans
The approach of Fig. 3 Maillard reaction formation furans
The approach of Fig. 4 ascorbic acid formation furans
The approach of Fig. 5 polyunsaturated fatty acid formation furans
The influence of Fig. 6 Quercetin Ascorbic Acid solution generation furans
The influence of Fig. 7 tea polyphenols Ascorbic Acid solution generation furans
Fig. 8 Quercetin generates the influence of furans to glucose-glycine solution
Fig. 9 tea polyphenols generate the influence of furans to glucose-glycine solution
Figure 10 Quercetin generates the influence of furans to Linoleic Acid solution
Figure 11 tea polyphenols generate the influence of furans to Linoleic Acid solution
Figure 12 Quercetin generates the influence of furans to flax acid solution
Figure 13 tea polyphenols generate the influence of furans to flax acid solution
Figure 14 adds the kinetic curve of ascorbic acid generation furans after Quercetin, tea polyphenols
Figure 15 adds the kinetic curve of glucose-glycine mode system generation furans after Quercetin, tea polyphenols
Figure 16 adds the kinetic curve of linoleic acid mode system generation furans after Quercetin, tea polyphenols
Figure 17 adds the kinetic curve of linolenic acid mode system generation furans after Quercetin, tea polyphenols.
Specific embodiment
In food hot procedure, carbohydrate, ascorbic acid, unsaturated fatty acid can produce pollutant furan It mutters, and these substances are the substance being rich in soybean just.
For the control method for furtheing investigate the formation mechanism of furans to explore in its processing, the proposed vertical research of the present invention The influence that food generates pollutant furans is influenced under the conditions of the technique study hot-working of model system, chooses a part of main component It carries out going deep into detailed research.This research will be pressed down by the method for addition Phytochemistry element biological flavone tea polyphenols and Quercetin The generation of furans in food hot-working processed.
Detection furans method used of the invention is as follows:
HS-GC-MS standard curve internal standard method tests and analyzes content:
1. preparing 25 g/mL furans/D4- furans standard reserving solution, 2.5 g/mL and 0.25 mL furans/D4- furans mark Quasi- working solution and content are respectively 5,25,50,125,250,500,800,1 000, the standard series of 1 200 ng Solution.
2. head space condition
Ml headspace bottle temperature: 70 DEG C, the shaking of sample bottle low speed；Bottle heating equilibration time: 30 min；Quantitative loop temperature: 110 DEG C, transmission line temperature: 130 DEG C, bottle pressing time: 0.5 min；Sample strain (the bottle internal pressure of ml headspace bottle) is set as about 103.4 kPa；Fill the quantitative loop time: 0.5 min；Quantitative loop equilibration time: 0.5 min；Sample injection time: 1 min；GC circulation time: 30 min。
3. GC conditions
Chromatographic column: Agilent HP-PLOT Q quartz capillary chromatographic column (mm × 20 μm 30 m × 0.32)；Injection port Temperature: 200 DEG C；Interface temperature: 250 DEG C；Temperature program: initial temperature is 50 DEG C, is heated up after keeping 1 min with 10 DEG C/min Rate rises to 200 DEG C, keeps 10 min；Carrier gas: high-purity helium, flow velocity are 1.0 mL/min；Split sampling, split ratio are 3:1.
4. Mass Spectrometry Conditions
Ion source: highly sensitive electron bombardment (EI) ion source, 70 eV of electron energy；Ion source temperature: 230 DEG C；Four The grade temperature of bar I and II: 150 DEG C；Scanning mode: Furan Molecules ion m/z is detected using Salbutamol Selected Ion Monitoring (MS1 SIM) 68 and D4- Furan Molecules ion m/z 72 and fragment ion m/z 42；10 min of solvent delay.
Standard working curve is drawn to furans (m/z 68) and D4- furans (m/z 72) peak area ratio.Content is 5 Linear good within the scope of~1200 ng, linear equation is Y=1.0544X+0.1506, related coefficient 0.9993.It is right with this Content in this experiment is detected.
The influence that 1 Quercetin of embodiment, tea polyphenols generate furans in hot-working
1. the preparation of Quercetin, tea polyphenols solution
With the phosphate buffer of pH=7.00, it is 10,1,10 that tea polyphenols and Quercetin, which are configured to concentration,-1、10-2、 10-3、10-4、10-5、10-6With 10-7The solution of mg/mL.
2. the preparation of each model
Ascorbic acid model: accurately weigh 3.52g(0.02mol) ascorbic acid, be dissolved in 100mL volumetric flask, use phosphorus Phthalate buffer constant volume shakes up, and obtains ascorbic acid solution model；
Glucose-glycine model: accurately weigh 3.6g(0.02mol) glucose and 1.5g(0.02mol) glycine, It is dissolved in 100mL volumetric flask, is shaken up with phosphate buffer constant volume, obtain the sweet solution model in Portugal；
Linoleic acid: accurately weigh 5.60g(0.02mol) linoleic acid, be dissolved in 100mL volumetric flask, use phosphate-buffered Liquid constant volume shakes up, and obtains Linoleic Acid solution model；
Linolenic acid: accurately weigh 5.568g(0.02mol) linolenic acid, be dissolved in 100mL volumetric flask, use phosphate-buffered Liquid constant volume shakes up, and obtains linolenic acid solution model.
3. Quercetin, tea polyphenols are to the quantitative dose-effect relationship of the inhibiting effect of each model
Blank group, Quercetin test group, tea polyphenols test is arranged in ml headspace bottle in the accurate each model solution for drawing 5mL Group.It is 0,10,1,10 that the concentration that 100 μ L are prepared is separately added into test group-1、10-2、10-3、10-4、10-5、10-6With 10- 7The phosphate buffer of pH=7.00 of same volume, sealing is added in the Quercetin and tea polyphenols solution of mg/mL in control group It shakes up.In heating 30min in the oil bath pan of 120 DEG C (wherein sucrose model and the sweet model of sugarcane will be heated at 150oC).Each group examination It tests and repeats 3 times.After cooling, then the D of 100ng is added thereto4Furans is detected as internal standard compound by HS-GC-MS method The content of furans out.Compared with the control group, it calculates Quercetin and tea polyphenols respectively adds the inhibition formed under concentration conditions to furans Rate establishes concentration-inhibiting rate relationship, determines the optimum addn amount of the two.Each group test repeats 3 times.
The influence of 3.1 Quercetin Ascorbic Acid models generation furans
In hot procedure, Fig. 6 is shown in the influence that the Quercetin Ascorbic Acid model of various dose generates furans, such as schemes Shown, Quercetin has significant impact effect to the generation of furans, compared with the control group for being not added with Quercetin, adds quercitrin The model solution of element generates furans obvious (P < 0.05) and reduces (except quercetin content is 10-1When mg/mL), this illustrates Quercetin energy Enough reduce even hinders ascorbic acid to generate furans.In addition, being also seen that addition various dose Quercetin to inhibition furan by Fig. 6 The generation muttered also has different influences, can be calculated by Quercetin additive amount 10,1,10-1、10-2、10-3、10-4、10-5、10-6With 10-7When mg/mL, the inhibiting rate that Ascorbic Acid generates furans is followed successively by 34.6%, 68.2%, 1.6%, 97.2%, 96.5%, 97.5%, 81.7%, 67.6% and 11.2%, concentration-inhibiting rate trend is in nonlinear change, is 10 in quercetin concentration-2、10-3、10-4 Reach maximal percentage inhibition when mg/mL, almost ascorbic acid is made not generate furans.Note: Con. is control group in figure, under Together.
The influence of 3.2 tea polyphenols Ascorbic Acid mode systems generation furans
In hot procedure, Fig. 7 is shown in the influence that the tea polyphenols Ascorbic Acid model of various dose generates furans, such as schemes Shown, tea polyphenols have significant impact effect to the generation of furans, and compared with the control group for being not added with tea polyphenols, addition tea is more The model solution of phenol generates furans obvious (P < 0.05) and reduces, this illustrates that tea polyphenols can hinder ascorbic acid to generate furans.Separately Outside, by Fig. 7 it is also seen that addition various dose tea polyphenols to inhibit furans generation also have different influences, can be calculated by Tea polyphenols additive amount 10,1,10-1、10-2、10-3、10-4、10-5、10-6With 10-7When mg/mL, Ascorbic Acid generates furans Inhibiting rate is followed successively by 97.4%, 98.3%, 98.0%, 93.6%, 97.4%, 90.5%, 99.0%, 95.8% and 80.4%, concentration-suppression Rate trend processed is equally in nonlinear change with Quercetin, and the inhibiting effect that on the whole tea polyphenols Ascorbic Acid produces furans compares Mongolian oak Wanting for Pi Su is much more obvious.3.3 Quercetins generate the influence of furans to glucose-glycine mode system
In hot procedure, figure is shown in the influence that the Quercetin of various dose generates furans to glucose-glycine model 8, as shown, Quercetin there is significant impact effect to add compared with the control group for being not added with Quercetin the generation of furans Add the model solution of Quercetin to generate furans obvious (P < 0.05) and reduce while being 1mg/mL (except quercetin content), this illustrates quercitrin Element can reduce the amount that glucose-glycine generates furans.In addition, being also seen that addition various dose Quercetin to suppression by Fig. 8 The generation of furans processed also has different influences, can be calculated by Quercetin additive amount 10,1,10-1、10-2、10-3、10-4、10-5、 10-6With 10-7When mg/mL, 21.3% is followed successively by the inhibiting rate that glucose-glycine generates furans, -29.2%, 75.3%, 78.1%, 47.4%, 71.3%, 63.0%, 61.1% and 14.3%, concentration-inhibiting rate trend is in nonlinear change, dense in Quercetin Degree is 10-2 Reach maximum inhibiting rate when mg/mL.
3.4 tea polyphenols generate the influence of furans to glucose-glycine mode system
In hot procedure, figure is shown in the influence that the tea polyphenols of various dose generate furans to glucose-glycine model 9, as shown, tea polyphenols there is significant impact effect to add compared with the control group for being not added with tea polyphenols the generation of furans Add the model solution of tea polyphenols to generate furans obvious (P < 0.05) and reduce while being 10mg/mL (except polyphenol content), this illustrates tea Polyphenol can hinder glucose-glycine model to generate furans.In addition, being also seen that addition various dose tea polyphenols pair by Fig. 9 Inhibiting the generation of furans also has different influences, can be calculated by tea polyphenols additive amount 10,1,10-1、10-2、10-3、10-4、10-5、10-6With 10-7When mg/mL, -10.1% is followed successively by the inhibiting rate that glucose-glycine generates furans, 36.5%, 71.0%, 69.0%, 38.5%, 48.1%, 35.5%, 6.3% and 51.4%, concentration-inhibiting rate trend is equally in non-linear change with Quercetin Change, is 10 in tea polyphenols concentration-1Reach maximum inhibiting rate when mg/mL.
3.5 Quercetins generate the influence of furans to linoleic acid mode system
In hot procedure, Figure 10 is shown in the influence that the Quercetin of various dose generates furans to linoleate model, such as schemes Shown, Quercetin has significant impact effect to the generation of furans, compared with the control group for being not added with Quercetin, adds quercitrin The model solution of element generates furans obvious (P < 0.05) and reduces, this illustrates that Quercetin can reduce the amount that linoleic acid generates furans. In addition, being also seen that addition various dose Quercetin also has different influences to the generation for inhibiting furans by Figure 10, can be calculated By Quercetin additive amount 10,1,10-1、10-2、10-3、10-4、10-5、10-6With 10-7When mg/mL, furans is generated to linoleic acid Inhibiting rate is followed successively by 4.3%, 12.3%, 18.5%, 28.9%, 52.8%, 36.3%, 18.1%, 21.8% and 26.9%, concentration-inhibition Rate trend is in nonlinear change, is 10 in quercetin concentration-3 Reach maximum inhibiting rate when mg/mL.
3.6 tea polyphenols generate the influence of furans to linoleic acid mode system
In hot procedure, Figure 11 is shown in the influence that the tea polyphenols of various dose generate furans to linoleate model, such as schemes Shown, tea polyphenols have significant impact effect to the generation of furans, and compared with the control group for being not added with tea polyphenols, addition tea is more The model solution of phenol generates furans obvious (P < 0.05) and reduces, this illustrates that tea polyphenols can hinder linoleic acid to generate furans.In addition, By Figure 11 it is also seen that addition various dose tea polyphenols also have different influences to the generation for inhibiting furans, can be calculated by tea Polyphenol additive amount 10,1,10-1、10-2、10-3、10-4、10-5、10-6With 10-7When mg/mL, the inhibition of furans is generated to linoleic acid Rate is followed successively by 20.3%, 17.4%, 38.0%, 47.8%, 40.9%, 84.2%, 70.5%, 49.6% and 68.3%, concentration-inhibiting rate Trend is 10 in tea polyphenols concentration with being in nonlinear change-4Reach maximum inhibiting rate when mg/mL.
3.7 Quercetins generate the influence of furans to linolenic acid mode system
In hot procedure, Figure 12 is shown in the influence that the Quercetin of various dose generates furans to flax acid profile, such as schemes Shown, Quercetin has significant impact effect to the generation of furans, compared with the control group for being not added with Quercetin, adds quercitrin The model solution of element generates furans obvious (P < 0.05) and reduces, this illustrates that Quercetin can reduce the amount that linolenic acid generates furans. In addition, being also seen that addition various dose Quercetin also has different influences to the generation for inhibiting furans by Figure 12, can be calculated By Quercetin additive amount 10,1,10-1、10-2、10-3、10-4、10-5、10-6With 10-7When mg/mL, furans is generated to linolenic acid Inhibiting rate is followed successively by 10.4%, 8.3%, 33.9%, 30.3%, 57.2%, 46.0%, 44.3%, 33.7% and 39.6%, concentration-inhibition Rate trend is in nonlinear change, is 10 in quercetin concentration-3 Reach maximum inhibiting rate when mg/mL.
3.8 tea polyphenols generate the influence of furans to linolenic acid mode system
In hot procedure, Figure 13 is shown in the influence that the tea polyphenols of various dose generate furans to flax acid profile, such as schemes Shown, tea polyphenols have significant impact effect to the generation of furans, and compared with the control group for being not added with tea polyphenols, addition tea is more The model solution of phenol generates furans obvious (P < 0.05) and reduces, this illustrates that tea polyphenols can hinder linolenic acid to generate furans.In addition, By Figure 13 it is also seen that addition various dose tea polyphenols also have different influences to the generation for inhibiting furans, can be calculated by tea Polyphenol additive amount 10,1,10-1、10-2、10-3、10-4、10-5、10-6With 10-7When mg/mL, the inhibition of furans is generated to linolenic acid Rate is followed successively by 33.7%, 21.4%, 35.8%, 42.7%, 58.5%, 68.2%, 58.6%, 33.7% and 46.8%, concentration-inhibiting rate Trend is 10 in tea polyphenols concentration with being in nonlinear change-4Reach maximum inhibiting rate when mg/mL.
Comprehensive analysis Figure 13 is it is found that biological flavone substance (Quercetin, tea polyphenols) is able to suppress carbohydrate, anti-bad Hematic acid and all kinds of precursor substances of unsaturated fatty acid generate furans, and reason may be that biological flavone substance has inoxidizability, and Most precursor substances generate furans reaction be all belong to oxidation reaction, therefore Quercetin and tea polyphenols can be significant inhibit this A little precursor substances generate furans in hot procedure.
2 Quercetin of embodiment, tea polyphenols inhibit the dynamics of furans
4. the dynamics research of Quercetin, tea polyphenols inhibition furans
Blank group, Quercetin test group, tea polyphenols test group is arranged in ml headspace bottle in the accurate model solution for drawing 5mL. It is separately added into the Quercetin and tea polyphenols solution of 100 μ L optimum addn amount concentration in test group, phase is added in control group The phosphate buffer of pH=7.00 of same volume, sealing shake up.In in the oil bath pan of 120oC heating 0,5,10,15,20,25, 30,35,40,50 and 60min.It cools down after reaction, then the D of 100ng is added thereto4Furans passes through as internal standard compound HS-GC-MS method detects the content of furans, draws Quercetin, tea polyphenols inhibit each model to generate the kinetic curve of furans, It is analyzed.
4.1 Quercetins, tea polyphenols inhibit the dynamics research of ascorbic acid model generation furans
Ascorbic acid in hot procedure, in control group, Quercetin test group and tea polyphenols test group content with Heating time and the kinetic curve changed are shown in that Figure 14, curve show that ascorbic acid does not generate furan in the heating initial stage substantially It mutters substance, and as time increases, the amount for generating furans is also to gradually increase.Compared with the control group, either Quercetin Test group or tea polyphenols test group generate content obvious (P < 0.05) and are lower than control group, this illustrate Quercetin and The formation of furans has significant inhibiting effect in tea polyphenols Ascorbic Acid model system, greatly reduces in hot procedure The production quantity of furans；In addition, the heating time for not producing furans substantially also extends to 25min or so by the 15min of control group, this is same Sample illustrates the effect that Quercetin and tea polyphenols can delay hot-working Ascorbic Acid to generate furans.Two groups of test groups compare, The amount for adding the ascorbic acid generation furans of Quercetin will be lower than the test group of addition tea polyphenols, this illustrates that Quercetin produces furans Raw inhibiting effect is slightly above tea polyphenols.Generally speaking, these results it can be shown that biological flavone substance can fight it is bad Hematic acid, which generates furans, strong inhibiting effect.
4.2 Quercetins, tea polyphenols inhibit the dynamics research of glucose-glycine mode system generation furans
Glucose-glycine is in hot procedure, and furans contains in control group, Quercetin test group and tea polyphenols test group It measures the kinetic curve changed with heating time and sees that Figure 15, curve show glucose-glycine with the increasing of heating time Add, the amount for generating furans is also to gradually increase.Compared with the control group, either Quercetin test group or tea polyphenols are tested Group generates content obvious (P < 0.05) and is lower than control group, this illustrates Quercetin and tea polyphenols to glucose-glycine The formation of furans has significant inhibiting effect in model system, and hot-working has been delayed to generate furans to glucose-glycine Effect, reduces the production quantity of furans in hot procedure；In addition, two groups of test groups are compared to each other, in general, quercitrin is added The amount that the glucose-glycine of element generates furans is higher than the test group of addition tea polyphenols, this illustrates that Quercetin is anti-to Mei Lade The inhibiting effect for answering approach to generate furans is slightly below tea polyphenols.Generally speaking, these results are it can be shown that bioflavonoid object Matter, which can generate furans to Mei Lade approach, strong inhibiting effect.
4.3 Quercetins, tea polyphenols inhibit the dynamics research of linoleic acid mode system generation furans
Linoleic acid is in hot procedure, and content is with adding in control group, Quercetin test group and tea polyphenols test group The hot time and the kinetic curve changed is shown in that Figure 16, curve show that linoleic acid heating time is longer, the amount of generated furans It is also more and more.Compared with the control group, either Quercetin test group or tea polyphenols test group generate content Obvious (P < 0.05) is lower than control group, this illustrates that Quercetin and tea polyphenols have the formation of furans in linoleate model system Significant inhibiting effect can delay hot-working to generate the effect of furans to linoleic acid, greatly reduce furan in hot procedure The production quantity muttered；In addition, two groups of test groups are compared to each other, generally speaking, the linoleic acid test group for adding Quercetin generates furans Amount be higher than in addition tea polyphenols test group, this illustrates that Quercetin will be lower than tea polyphenols to the inhibiting effect that furans generates. These results are it can be shown that biological flavone substance, which can generate furans to linoleic acid, strong inhibiting effect.
4.4 Quercetins, tea polyphenols inhibit the dynamics research of linolenic acid mode system generation furans
Linolenic acid is in hot procedure, and content is with adding in control group, Quercetin test group and tea polyphenols test group The hot time and the kinetic curve changed is shown in that Figure 17, curve show that linolenic acid heating time is longer, the amount of generated furans It is also more and more.Compared with the control group, either Quercetin test group or tea polyphenols test group generate content Obvious (P < 0.05) is lower than control group, this illustrates that Quercetin and tea polyphenols have the formation of furans in linolenic acid model system Significant inhibiting effect can delay hot-working to generate the effect of furans to linolenic acid, greatly reduce furan in hot procedure The production quantity muttered；In addition, two groups of test groups are compared to each other, generally speaking, the linolenic acid test group for adding Quercetin generates furans Amount be higher than in addition tea polyphenols test group, this illustrates that Quercetin will be lower than tea polyphenols to the inhibiting effect that furans generates. These results are it can be shown that biological flavone substance, which can generate furans to linolenic acid, strong inhibiting effect.
Embodiment 3
It is addition tea polyphenols spray drying production soybean milk powder example in the present embodiment: the big thin skin of selected grain, neat full It is high (content up to 40% or more) to produce soymilk sortilin matter content, the fresh soyabean of no mildew is raw material, through screening or wet concentration, clearly Except dust impurity, selected soybean is sent into drying room and carries out drying and processing, the soybean after drying, which is peeled, (handles steam Pressure is maintained at 0.05 ~ 0.06 MPa), dust removal process, peeling rate should be up to 98%.The inactivation of soybeans soaking after decortication in 75oC (0.3% or so sodium bicarbonate solution) continues 20 min in water, to be passivated the activity of lipoxidase, urase.It is stirred with juicing Mix device by after enzyme deactivation soybean and water by beans water ratio 1:8(mass ratio) defibrination together, the slurry roughly ground then is sent to colloid mill Fine grinding, until the slurry ground crosses the quasi- sub-sieve of 80 targets.10% sucrose, 5% milk powder (material: full soya-bean milk) are first dissolved with warm water Afterwards, pill tank is put into, and is uniformly mixed, Quercetin dissolves filtering by 0.1% warm water of soybean amount, slowly plus in people's soymilk, PH value control is 7.2 or so in blending process.After the material prepared enters homogenizer, through at 55 DEG C, double-stage homogenization, level-one homogeneous Pressure is 20MPa, and double-stage homogenization pressure is 10MPa.Using vertical pressure spray dryer, inlet air temperature control is in 180oC, row Air temperature is controlled in 80oC, and pump speed is set as 20PPM, i.e., liquid outlet quantity is 480 mL per hour.Collect product.
It is conventional not add Quercetin spray drying group: with 2.1 the difference is that not adding tea polyphenols before soya-bean milk material homogeneous.
As a result such as the following table 1:
Content situation in the processing of 1 soymilk powder of table
Serial number Procedure of processing Content (ng/mL)
1 It is conventional not add Quercetin spray drying group 567.34
2 The present invention program adds Quercetin spray drying group 120.46
Embodiment 4
The present embodiment is that potato full-powder is made by raw material of potato, wherein addition tea polyphenols, Quercetin are raw to furans Produce reduced influence.
The potato for the no sprout uniform in size chosen is selected, band mildew potato wedge and rotten block are removed.Potato is through dry type De-burring machine removes sandy soil and impurity, is subsequently sent to be cleaned up in rotary drum washer to without visible silt and booty.? 20s is heated under 5mpa~6mpa pressure, potato surface is made to bear bubble, then (concentration is 1% with addition browning inhibitor Sulphite) flowing water flushing crust.Potato after peeling is sliced machine-cut into 8 mm~l0 mm piece.By tea polyphenols, quercitrin Element is dissolved by 0.1%, 0.05% warm water of potato amount is uniformly sprayed on potato block.First through precooking, temperature is 68 DEG C, the time Boiling after 15min, temperature are 100 DEG C, time 15min~20min；Digested potato block is broken into batch mixer later Little particle, granularity are 0.15mm~0.25mm.Potato granular cools down in a fluidized bed, and temperature is 60 DEG C~80 DEG C, until forming sediment Powder aging is completed.Potato granular after adjusted is in fluidizing drying bed middle drying, and drying temperature is 140 DEG C of import, outlet 60 DEG C, moisture is controlled 6%~8%, obtains potato full-powder.
It is conventional not add tea polyphenols or Quercetin group: not add tea polyphenols with the difference is that being sliced before raw material is precooked Or Quercetin.
As a result such as the following table 2:
Content situation in the processing of 2 potato full-powder of table
Serial number Procedure of processing Content (ng/mL)
1 It is conventional not add additive group 854.98
2 Add Quercetin group 320.46
Add tea polyphenols group 458.78
3 Add tea polyphenols, Quercetin group 143.87
Embodiment 5
The present embodiment is the implementation of addition tea polyphenols, Quercetin to furans output reduction in soy sauce manufacturing process Example.
Soybean is sorted and is cleaned.Add bubble beans, water temperature control is in 40oC, after impregnating 3 hours, is added in open tank cooker Boiling 3 hours, at this point, soybean is well-done.Dispersion is cooled to 35 DEG C.It roasts and is crushed, crush after wheat is selected simultaneously, journey Degree is advisable so that wheat to be broken into 3~5 and be mixed with suitable powder, crosses 40 mesh screens.By the defatted soybean of boiling and broken Wheat is mixed in substantially 1:1 ratio.It is inoculated with 0.5% soybean amount aspergillus and carries out koji-making.By 19 ° of Baume (containing salt 23%) Saline solution is put into tank, add the aspergillus made, additive (tea polyphenols, Quercetin respectively by the 0.1% of soybean wheat total amount, 0.05%) it ferments.The salt water of addition is 1.2~1.3 times of defatted soybean and wheat capacity summation.The moromi of maturation is put Enter and squeeze juice in filter cloth or bag, resulting liquid is exactly raw sauce.After standing a few days, contained dreg settling can be added Thermal sterilization.The ethyl alcohol of addition 1%.It isolates raw sauce, removes after the coagulum generated by heating to get to finished product soy sauce.
It is conventional not add tea polyphenols or Quercetin group: with addition group the difference is that being added before saline solution post-fermentation not Add tea polyphenols or Quercetin.
As a result such as the following table 3:
Content situation in the processing of 3 soy sauce of table
Serial number Procedure of processing Content (ng/mL)
1 It is conventional not add additive group 557.36
2 Add Quercetin group 365.12
Add tea polyphenols group 345.78
3 Add tea polyphenols, Quercetin group 87.57
By the above experimental analysis it is found that in the present invention, above experimental result is enhanced in hot-working soy food product The effect that can reduce content can be used to understand.Meanwhile it includes black that this method, which can be also used in a variety of cereals based on starch, Wheat, rice, oat, millet, barley, wheat, etc. and other food containing asparagus fern phthalein amine and reduced sugar in, such as sweet potato, ocean Green onion, in the processing of food made of other vegetables.In addition, this method can be proved to can be used for potato block and cornflakes, and its In the fabricated food of its type, such as other types of snack chip, cereal, biscuit, rusk, hard rusk, bread, roll. These reagents of claim individually use, while can also be applied in combination, and particularly, combined using effect is increased By force, the production quantity of converted products furans is few.And with the increase of heating time, the incrementss of furans are also seldom.Tea is more Phenol, Quercetin, which are tested, has been demonstrated can be used as a kind of reagent that can effectively reduce furans in fabricated food.The above experiment is The validity for proving claim rights of the present invention, is not just repeating embodiment.

Claims (1)

1. the method that furans generates in spray drying production soybean milk powder is reduced a kind of, it is specific as follows: the big thin skin of selected grain, neat For full, protein content up to 40% or more, the fresh soyabean of no mildew is raw material, through wet concentration, removes dust impurity, will be selected Soybean, which is sent into drying room, carries out drying and processing, and the soybean after drying peels, and decortication processing steam pressure is maintained at 0.05 ~ 0.06 MPa, dust removal process, peeling rate should be up to 98%；Soybeans soaking after decortication is in the 0.3% of 75oC sodium bicarbonate solution Continue 20 min, to be passivated the activity of lipoxidase, urase；With juicing blender by after enzyme deactivation soybean and water press beans water Then the slurry roughly ground is sent to colloid mill fine grinding by defibrination together than 1:8 mass ratio, until the slurry ground crosses 80 mesh standard scores Sample sieve；After 10% sucrose, 5% milk powder are first dissolved with warm water, pill tank is put into, and be uniformly mixed, Quercetin presses soybean amount 0.1% warm water dissolve filtering, be slowly added in soymilk, in blending process pH value control 7.2；The material prepared enters homogeneous After machine, through at 55 DEG C, double-stage homogenization, level-one homogenization pressure is 20MPa, double-stage homogenization pressure is 10MPa；It is sprayed using vertical pressure Mist drying machine is dry, and inlet air temperature control is in 180oC, and temperature of outgoing air control is in 80oC, and liquid outlet quantity is 480 mL per hour；It collects Product.
CN201610155077.5A 2014-04-16 2014-04-16 A method of it reducing furans in spray drying production soybean milk powder and generates Active CN105795438B (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN201610155077.5A CN105795438B (en) 2014-04-16 2014-04-16 A method of it reducing furans in spray drying production soybean milk powder and generates

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
CN201410151361.6A CN104126743B (en) 2014-04-16 2014-04-16 A kind of reduce the method that furan in thermally processed foods generates
CN201610155077.5A CN105795438B (en) 2014-04-16 2014-04-16 A method of it reducing furans in spray drying production soybean milk powder and generates

Related Parent Applications (1)

Application Number Title Priority Date Filing Date
CN201410151361.6A Division CN104126743B (en) 2014-04-16 2014-04-16 A kind of reduce the method that furan in thermally processed foods generates

Publications (2)

Publication Number Publication Date
CN105795438A CN105795438A (en) 2016-07-27
CN105795438B true CN105795438B (en) 2018-12-04

Family

ID=51799793

Family Applications (4)

Application Number Title Priority Date Filing Date
CN201610155077.5A Active CN105795438B (en) 2014-04-16 2014-04-16 A method of it reducing furans in spray drying production soybean milk powder and generates
CN201410151361.6A Active CN104126743B (en) 2014-04-16 2014-04-16 A kind of reduce the method that furan in thermally processed foods generates
CN201610155074.1A Active CN105795437B (en) 2014-04-16 2014-04-16 A method of it reducing soybean wheat and prepares furans generation in soy sauce
CN201610155076.0A Active CN105795307B (en) 2014-04-16 2014-04-16 A kind of method that furans generates in reduction potato full-powder

Family Applications After (3)

Application Number Title Priority Date Filing Date
CN201410151361.6A Active CN104126743B (en) 2014-04-16 2014-04-16 A kind of reduce the method that furan in thermally processed foods generates
CN201610155074.1A Active CN105795437B (en) 2014-04-16 2014-04-16 A method of it reducing soybean wheat and prepares furans generation in soy sauce
CN201610155076.0A Active CN105795307B (en) 2014-04-16 2014-04-16 A kind of method that furans generates in reduction potato full-powder

Country Status (1)

Country Link
CN (4) CN105795438B (en)

Families Citing this family (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN107439685A (en) * 2017-08-30 2017-12-08 成都大学 A kind of preparation method of Quercetin health care yoghourt
CN110760200B (en) * 2019-10-31 2020-10-30 华南理工大学 Method for reducing bitter taste of caramel pigment
CN113142459A (en) * 2021-03-24 2021-07-23 青岛农业大学 Application of anthocyanin in inhibiting furan generation
CN115316438A (en) * 2021-05-10 2022-11-11 中粮营养健康研究院有限公司 Dairy simulation system and application thereof, edible dairy and preparation method thereof
CN115746992B (en) * 2022-12-17 2024-04-19 广州市致美斋酱园有限公司 Brewing method of aromatic rice vinegar

Citations (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN103118553A (en) * 2010-09-21 2013-05-22 花王株式会社 Cereal food and method for producing the same

Family Cites Families (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1310962A (en) * 2000-10-16 2001-09-05 赵晓燕 Storage new technology for anti-brown changing after peeling potatoes
FI20021807A (en) * 2002-10-10 2004-04-11 Slk Foundation Procedure for preventing or reducing acrylamide building in food
JP4290418B2 (en) * 2002-12-25 2009-07-08 博衛 小川 Powdered food alteration inhibitor and food containing the same
CN101460066A (en) * 2006-03-23 2009-06-17 草药科学新加坡私人有限公司 Extracts and methods comprising cinnamon species
CN101176546A (en) * 2007-11-28 2008-05-14 吴江市方霞企业信息咨询有限公司 Selenium-rich soy sauce
MY150906A (en) * 2007-12-11 2014-03-14 Univ Putra Malaysia An additive for edible oil composition
KR20090062381A (en) * 2007-12-13 2009-06-17 이화여자대학교 산학협력단 Furan formation inhibitor comprising catechin or epicatechin

Patent Citations (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN103118553A (en) * 2010-09-21 2013-05-22 花王株式会社 Cereal food and method for producing the same

Non-Patent Citations (2)

* Cited by examiner, † Cited by third party
Title
Effects of certain polyphenols and extracts on furans and acrylamide formation in model system, and total furans during storage;Rasim Alper Oral et al.;《Food Chemistry》;20140131;423-429页 *
热加工食品中呋喃的研究进展;谢明勇等;《食品与生物技术学报》;20100131;第29卷(第1期);第1-8页 *

Also Published As

Publication number Publication date
CN105795437A (en) 2016-07-27
CN104126743A (en) 2014-11-05
CN105795438A (en) 2016-07-27
CN104126743B (en) 2016-06-29
CN105795437B (en) 2019-03-26
CN105795307B (en) 2019-05-24
CN105795307A (en) 2016-07-27

Similar Documents

Publication Publication Date Title
CN105795438B (en) A method of it reducing furans in spray drying production soybean milk powder and generates
KR102407756B1 (en) Manufacturing method for seasoned ribs of beef and seasoned ribs of beef manufactured by the same
US20160113312A1 (en) Processed brown rice, fermented food, and method for manufacturing processed brown rice
JP2011132187A (en) Method for producing mannooligosaccharide
CN106433945A (en) Press prepared peanut oil pretreatment method
Strieder et al. Coffee biorefinery: The main trends associated with recovering valuable compounds from solid coffee residues
CN107362080A (en) A kind of extracting method of polyphenol in passion fruit pericarp
KR100739400B1 (en) Sugar-free Ginseng Red Pepper Paste Manufacturing Method
CN104095081B (en) A kind of seed of Flos Moutan mixed oil of rich in vitamin E and preparation method thereof
KR101868225B1 (en) A method of extracting shogaol from ginger
CN102415516B (en) Compound acrylamide inhibitor special for crisps
CN115057947A (en) Extraction method of flaxseed gum and obtained flaxseed gum fruit juice beverage
CN108740646A (en) A kind of color potato beverage and preparation method thereof with anti-oxidation function
KR101187438B1 (en) Red pepper paste using Yacon and manufacturing method functional Yacon seasoned with soy sauce
CN114058458A (en) Exocarpium citri rubrum wine and preparation method thereof
JP3585209B2 (en) Roasted vegetables
JP3967366B1 (en) Food material and manufacturing method thereof
CN109567093A (en) Low fat fruit and vegetable crisp chip and its processing method
KR20140098428A (en) Method for the extraction of quercetin from the coats of an onion using an emzyme
CN104041593B (en) A kind of method reducing furans generation in soymilk powder processing
KR20030016195A (en) Manufacturing Method of Functional Sikhye Using Herbal Medicine Extract, Fruit and Pumpkin
CN106418668B (en) A kind of natural compound tyrosinase inhibitor of tobacco aromaticss and application
JP2016179988A (en) Method for producing mannooligosaccharide
KR100509731B1 (en) A kochujang for tenderized meat and manufacturing process thereof
野田 et al. Extraction of antioxidant material from raw garlic by hydrothermal reaction method

Legal Events

Date Code Title Description
C06 Publication
PB01 Publication
C10 Entry into substantive examination
SE01 Entry into force of request for substantive examination
GR01 Patent grant
GR01 Patent grant
TR01 Transfer of patent right
TR01 Transfer of patent right

Effective date of registration: 20210514

Address after: 161000 no.4-5 Huaxing street, Nianzishan District, Qiqihar City, Heilongjiang Province

Patentee after: Qiqihar Nianzishan Dairy Co.,Ltd.

Address before: 999 No. 330031 Jiangxi province Nanchang Honggutan University Avenue

Patentee before: Nanchang University