CN109362845A - A kind of Chinese yam fried dough twist of low acrylamide content - Google Patents
A kind of Chinese yam fried dough twist of low acrylamide content Download PDFInfo
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- CN109362845A CN109362845A CN201811589742.7A CN201811589742A CN109362845A CN 109362845 A CN109362845 A CN 109362845A CN 201811589742 A CN201811589742 A CN 201811589742A CN 109362845 A CN109362845 A CN 109362845A
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/40—Products characterised by the type, form or use
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/60—Deep-fried products, e.g. doughnuts
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/36—Vegetable material
- A21D2/366—Tubers, roots
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- 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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
Abstract
The invention discloses a kind of Chinese yam fried dough twists of low acrylamide content, belong to food processing technology field, specifically includes 200~250 parts of wheat flour, 50~70 parts of Chinese yam, 0.5~2.5 part of geranic acid, 20~50 parts of egg liquid, 20~40 parts of vegetable oil, 10~30 parts of glycyrrhizic acid；The present invention acts synergistically on each committed step of the asparagine approach of acrylamide generation by geranic acid, carveol and 2- acetyl -1- pyrrolin, the generation of acrylamide can not only be blocked, it can also promote the resolution of generated acrylamide, the content of acrylamide is effectively reduced, and then higher amino acid, flavones and saponin content are maintained, promote the quality of Chinese yam fried dough twist.
Description
Technical field
The present invention relates to food processing technology field, in particular to a kind of Chinese yam fried dough twist of low acrylamide content.
Background technique
Fried dough twist is that a kind of characteristic fried noodles snack of China makes to be fried in flour using grease as heat exchange medium
Starch gelatinization, protein denaturation, moisture escapes in vapour form, and fried dough twist is rich in amino acid, multivitamin and microelement,
Golden yellow color is eye-catching, palatable crisp, with fragrance striking the nose, is all liked by people.But it is a large amount of to pass through fried fried dough twist surface
Grease package, fat content is high, and nondigestible and easy obesity is eaten for a long time；Chinese yam has very well digestion function
Adjustment effect, be rich in dietary fiber, digestive ferment, tannin, and fat content is low, therefore by adding in fried dough twist
Chinese yam facilitates the periodic activity for adjusting intestinal tube, improves digestion, eliminates the greasy feeling that high oily food generates；Chinese yam fried dough twist tool
Have that heat is moderate, nice non-greasy, eat the advantage that also do not get angry more, can not only lie fallow taste, but also can go well with wine with tea, be it is ideal not
Not busy pot foods.
China Patent No. CN201810033195.8 discloses the production of a kind of Chinese yam honey flavour small fried dough twists and manufacture craft
Technique, by including wheat flour, egg liquid, yam flour mixing and face by plurality of raw materials, using slitting, molding, frying, upper honey
The techniques such as syrup；Its raw material is rich in starch, protein, and the yam flour especially added, Chinese yam is rich in sugar such as starch, mannosans
The protein such as class, mucin, amylase and free amino acid, asparagine and reducing sugar are in height during high temperature frying
Acrylamide is easily generated by Maillard reaction in warm heating process, acrylamide can be with figured silk fabrics amino acid N-terminal in human body hemoglobin
In conjunction with addition product is formed, there is neurotoxicity, may induce cancer；Secondly, rich in grease in hot procedure often companion
With reactions such as the pyrolitic oxidation of grease and hydrolysis, the methacrylaldehyde or acrylic acid and free ammoxidation that grease pyrolysis generates can promote third
The formation of acrylamide；Furthermore fried food can cause the autoxidation of grease in long-term storage, and the autoxidation of lipid is certainly
By the chain reaction of base, and then initiated oxidation product degradation, cause food color dim, quality reduces, and has Kazakhstan to lose taste.
Summary of the invention
The purpose of the present invention is to provide a kind of Chinese yam fried dough twist of low acrylamide content, by geranic acid, carveol and
2- acetyl -1- pyrrolin acts synergistically on each committed step of the asparagine approach of acrylamide generation, can not only block
The generation of acrylamide, moreover it is possible to which the resolution for promoting generated acrylamide is effectively reduced the content of acrylamide, and then maintains
Higher amino acid, flavones and saponin content promote the quality of Chinese yam fried dough twist.
Above-mentioned technical purpose of the invention has the technical scheme that
A kind of Chinese yam fried dough twist of low acrylamide content, including following raw material: 200~250 parts of wheat flour, Chinese yam
50~70 parts, 0.5~2.5 part of geranic acid, 20~50 parts of egg liquid, 20~40 parts of vegetable oil, 10~30 parts of glycyrrhizic acid.
Further, including following raw material: 225 parts of wheat flour, 60 parts of Chinese yam, 1.5 parts of geranic acid, egg liquid 35
Part, 30 parts of vegetable oil, 20 parts of glycyrrhizic acid.
By using above-mentioned technical proposal, geranic acid is contained in Chinese yam fried dough twist, geranic acid is a Plant Extracts, organic
Acid；By reducing pH value, make non-protonated the amino (- NH to dissociate in food2) it is converted into the amino (- NH of protonation3 +), resistance
The nucleophilic addition of the carbonyl carbon of the alpha-amido part and active carbonyl compound of disconnected asparagine, thus in the first step it is prevented that
The formation of Schiffs alkali in Maillard reaction, reduces the generation of acrylamide, effectively maintain higher amino acid, flavones and
Saponin content promotes the quality of Chinese yam fried dough twist.Secondly geranic acid contains a large amount of carbon-carbon double bond, the work with free radical scavenger
With, superoxide anion can be removed, cross a variety of free radicals such as negative oxygen ion, hydroxyl radical free radical and oxygen atom, reduction grease pyrolysis production
The amount of raw methacrylaldehyde or acrylic acid, and then the production quantity of acrylamide is reduced, and the autoxidation chain reaction of lipid can be terminated,
Oxygen content in reduction system promotes product color.
Further, the Chinese yam is nine jin of Dioscorea Panthcicas.
Further, raw material further includes 2~4 parts of carveol.Carveol is also known as carveol, 2- methyl -5- (1- ethylene methacrylic
Base) -2- cyclohexene -1- alcohol, containing carbon-carbon double bond, alcoholic extract hydroxyl group isoreactivity group, at high temperature by anti-with amino substance
It answers, reduces or eliminates the precursor substance to form acrylamide, to inhibit the generation of process acrylamide, risen with geranic acid
To synergistic effect, further decrease the production quantity of acrylamide, and improve Chinese yam fried dough twist pot-life and nutrition at
Point.
Further, raw material further includes 0.4~0.8 part of pyrrolin of 2- acetyl -1-.(the food addition of 2- acetyl -1- pyrrolin
Agent uses standard GB2760-2014, FEMAa number: 4121), is a kind of natural Studies of The Aromatic Substances, is soluble in hot water, ethyl alcohol and second
Ether is the aroma source of the natural health in rice, can improve a poor appetite, helps digest, have the effect of nourishing the stomach；2- acetyl -1-
Pyrrolin contains active carbon-to-nitrogen double bon, can greatly weaken the autoxidation of lipid with hydroxyl radical free radical isoreactivity radical reaction
Reaction, another aspect carbon-to-nitrogen double bon generates class proline structure after being oxidized, and then passes through heterocyclic nitrogen and acrylamide pre-cursor
Or its own is combined, and generates their addition product, reduces the amount of acrylamide.
Further, raw material further includes propylene glycol alginate, propylene glycol alginate additive amount by weight
It is 0.05~0.15 part.Propylene glycol alginate is a kind of hydrophilic colloid without recuding sugars, it is water-soluble after at thick colloid,
Starch, protein, amino acid etc. can be combined to form organic gel, Chinese yam fried dough twist is made to maintain a lower water activity,
And then water translocation rate is reduced, the quality of Chinese yam fried dough twist is improved, water translocation is too fast to will lead to albumen aggregation in storage
It is hardened with Chinese yam fried dough twist quality；Secondly, the too high or too low preservation for being all unfavorable for Chinese yam fried dough twist of water activity, when water activity <
Under conditions of 0.1, the oxidation rate of Chinese yam fried dough twist is very rapid, is due to grease and oxygen inside dry fried yams fried dough twist
The probability of contact increases, and under the conditions of working as water activity > 0.55, it is due to oil that the oxidation rate of Chinese yam fried dough twist can increase again
The free water content rising of fried food allows the mobility of substance to increase, mass-transfer efficiency increases, and as the raising of moisture content is planted
Object oil meeting oxidative rancidity during storage is greatly increased with rancid probability is hydrolyzed, both rancid reactions not only cause Chinese yam
The decline of fried dough twist quality also increases the content of acrylamide.The present invention is by adding appropriate propylene glycol alginate, by water activity
Maintain 0.3~0.5.
Further, propylene glycol alginate additive amount by weight is 0.1 part.
Further, through Protease Treatment after the Chinese yam mashing.Because Chinese yam mucilaginous substance will lead to and dough viscosity when face
Increase, active principle diffusion is uneven, influences mixed effect, increases difficulty of kneading dough, and therefore, first uses Protease Treatment, initial breakdown
Protein in mucilaginous substance increases the content and type of amino acid, other ammonia to destroy polysaccharide-protein complex structure
Base acid can compete reduced sugar with asparagine, and it is raw that mainly by amino acid and reduced sugar Maillard reaction occurs for acrylamide
At, the acrylamide that wherein asparagine and reducing sugar reaction generate is most, other amino acid only generate a small amount of acrylamide, because
This can reduce containing for acrylamide with asparagine competitive reaction by increasing the amino acid in addition to asparagine in turn
Reversal of the Michael addition occurs for amount, such as the sulfhydryl-group activity such as cysteine of certain amino acid and acrylamide, generates half Guang-S- third
Propylhomoserin, to reduce acrylamide content.
Further, wheat flour moisture≤14.0%, ash content≤0.85%, wet gluten absorb water 24%~35%
Rate >=55%, magnetic metal object are less than 0.03g/kg.The biceps of flour is strong, malleable is good, and dough easily forms stable network knot
Structure, and water absorption rate is higher, can reduce grease absorption, extend the shelf life.
The beneficial effects of the present invention are:
1. the pH of system is reduced by geranic acid, by amino (- NH2) protonation, prevent Schiffs alkali in Maillard reaction
Formation, further carveol at high temperature with amino substance reaction, competitively consume acrylamide precursor,
Secondary, 2- acetyl -1- pyrrolin can generate class proline structure, so by heterocyclic nitrogen and acrylamide pre-cursor or its own mutually tie
It closes, three acts synergistically on each committed step of the asparagine approach of acrylamide generation, can not only block acrylamide
Generation, moreover it is possible to the resolution for promoting generated acrylamide is effectively reduced the content of acrylamide, and then maintains higher ammonia
Base acid, flavones and saponin content, promote the quality of Chinese yam fried dough twist.
2. geranic acid contains a large amount of carbon-carbon double bond, 2- acetyl -1- pyrrolin contains active carbon-to-nitrogen double bon, all has freedom
The effect of base agent for capturing can remove superoxide anion, cross a variety of free radicals such as negative oxygen ion, hydroxyl radical free radical and oxygen atom, subtract
The amount of methacrylaldehyde or acrylic acid that few grease pyrolysis generates, and then reduce the production quantity of acrylamide, and can terminate lipid from
Chain reaction is aoxidized, promotes product color, and improve pot-life and the nutritional ingredient of Chinese yam fried dough twist.
3. making Chinese yam fried dough twist maintain a lower water activity by propylene glycol alginate, and then reduces moisture and move
Rate is moved, the formation speed of acrylamide and the probability that grease oxidation rancid is rancid with hydrolysis is reduced, improves the product of Chinese yam fried dough twist
Matter and nutritive value.
4. destroying polysaccharide-protein complex structure through Protease Treatment after Chinese yam mashing and being mentioned with reducing Chinese yam viscosity
High substance diffuser efficiency；Secondly, increasing the content and type of amino acid, other amino acid can be competed with asparagine and be restored
Sugar, to reduce acrylamide content.
Specific embodiment
Technical solution of the present invention is clearly and completely described below in conjunction with specific embodiment.Obviously, described
Embodiment be only a part of the embodiments of the present invention, instead of all the embodiments.Based on the embodiment of the present invention, ability
Domain those of ordinary skill every other embodiment obtained without creative efforts, belongs to guarantor of the present invention
The range of shield.
One, embodiment
Embodiment 1
A kind of Chinese yam fried dough twist of low acrylamide content, including following raw material: 225 parts of wheat flour, 60 parts of Chinese yam,
1.5 parts of geranic acid, 35 parts of egg liquid, 30 parts of vegetable oil, 20 parts of glycyrrhizic acid.
Embodiment 2
A kind of Chinese yam fried dough twist of low acrylamide content, including following raw material: 225 parts of wheat flour, 60 parts of Chinese yam,
1.5 parts of geranic acid, 3 parts of carveol, 35 parts of egg liquid, 30 parts of vegetable oil, 20 parts of glycyrrhizic acid.
Embodiment 3
A kind of Chinese yam fried dough twist of low acrylamide content, including following raw material: 225 parts of wheat flour, 60 parts of Chinese yam,
1.5 parts of geranic acid, 0.6 part of 2- acetyl -1- pyrrolin, 35 parts of egg liquid, 30 parts of vegetable oil, 20 parts of glycyrrhizic acid.
Embodiment 4
A kind of Chinese yam fried dough twist of low acrylamide content, including following raw material: 225 parts of wheat flour, 60 parts of Chinese yam,
1.5 parts of geranic acid, 0.1 part of propylene glycol alginate, 35 parts of egg liquid, 30 parts of vegetable oil, 20 parts of glycyrrhizic acid.
Embodiment 5
A kind of Chinese yam fried dough twist of low acrylamide content, including following raw material: 225 parts of wheat flour, 60 parts of Chinese yam,
1.5 parts of geranic acid, 3 parts of carveol, 0.6 part of 2- acetyl -1- pyrrolin, 35 parts of egg liquid, 30 parts of vegetable oil, 20 parts of glycyrrhizic acid.
Embodiment 6
A kind of Chinese yam fried dough twist of low acrylamide content, including following raw material: 200 parts of wheat flour, 50 parts of Chinese yam,
0.5 part of geranic acid, 2 parts of carveol, 0.8 part of 2- acetyl -1- pyrrolin, 0.15 part of propylene glycol alginate, 20 parts of egg liquid, plant
20 parts, 10 parts of glycyrrhizic acid of oil.
Embodiment 7
A kind of Chinese yam fried dough twist of low acrylamide content, including following raw material: 210 parts of wheat flour, 55 parts of Chinese yam,
1 part of geranic acid, 2.5 parts of carveol, 0.7 part of 2- acetyl -1- pyrrolin, 0.12 part of propylene glycol alginate, 30 parts of egg liquid, plant
25 parts, 15 parts of glycyrrhizic acid of oil.
Embodiment 8
A kind of Chinese yam fried dough twist of low acrylamide content, including following raw material: 225 parts of wheat flour, 60 parts of Chinese yam,
1.5 parts of geranic acid, 3 parts of carveol, 0.6 part of 2- acetyl -1- pyrrolin, 0.1 part of propylene glycol alginate, 35 parts of egg liquid, plant
30 parts, 20 parts of glycyrrhizic acid of oil.
Embodiment 9
A kind of Chinese yam fried dough twist of low acrylamide content, including following raw material: 240 parts of wheat flour, 65 parts of Chinese yam,
2 parts of geranic acid, 3.5 parts of carveol, 0.5 part of 2- acetyl -1- pyrrolin, 0.07 part of propylene glycol alginate, 42 parts of egg liquid, plant
35 parts, 25 parts of glycyrrhizic acid of oil.
Embodiment 10
A kind of Chinese yam fried dough twist of low acrylamide content, including following raw material: 250 parts of wheat flour, 70 parts of Chinese yam,
2.5 parts of geranic acid, 4 parts of carveol, 0.4 part of 2- acetyl -1- pyrrolin, 0.05 part of propylene glycol alginate, 50 parts of egg liquid, plant
40 parts, 30 parts of glycyrrhizic acid of oil.
Embodiment 11
A kind of Chinese yam fried dough twist of low acrylamide content, including following raw material: 250 parts of wheat flour, 70 parts of Chinese yam,
2.5 parts of geranic acid, 4 parts of carveol, 0.4 part of 2- acetyl -1- pyrrolin, 0.05 part of propylene glycol alginate, 35 parts of egg liquid, plant
40 parts, 30 parts of glycyrrhizic acid of oil；Through Protease Treatment after the Chinese yam mashing.
In any of the above-described embodiment the Chinese yam fried dough twist of low acrylamide content the preparation method comprises the following steps: the following steps are included:
S1, clean Chinese yam is removed the peel into dissection, is placed in color protection 15min in the aqueous solution containing color stabilizer, then mashing is broken；
S2, trypsase and neutral proteinase are added into slurries, are handled under the conditions of pH is 8.0, temperature is 37 DEG C
30min；
S3, it is heated to cook 30min, inactivates enzyme, obtain Succus Rhizoma Dioscoreae；
S4 and face fermentation: wheat flour is poured into container, and Succus Rhizoma Dioscoreae is added and is uniformly mixed, and rubs up 3~4min repeatedly,
Other raw materials are then added into the container, after being stirred, stand 22~26h, be fermented into old face, repeatedly rub 5~
10min, then it is left to ferment 8~12h, obtain dough；
S5, molding: the dough is cut, and the green compact of twisted shape are made；
S6, the system of quick-boiling: putting the green body into hot oil, is gently agitated for iron wire bamboo strainer, wait float, when color is in golden yellow
It picks up, wherein oil temperature is less than 150 DEG C.
Two, experimental example
Comparative example 1: a kind of Chinese yam fried dough twist, including following raw material: 225 parts of wheat flour, 60 parts of Chinese yam, egg liquid 35
Part, 30 parts of vegetable oil, 20 parts of glycyrrhizic acid.
Comparative example 2: a kind of Chinese yam fried dough twist, including following raw material: 225 parts of wheat flour, 60 parts of Chinese yam, egg liquid 35
Part, 30 parts of vegetable oil, 20 parts of glycyrrhizic acid；Through Protease Treatment after the Chinese yam mashing.
Stability test: measurement acrylamide content and Oxidation of Fat and Oils situation in a month storage, to assess mountain
The stability of drug anesthesia flower.
The measurement of acrylamide content in Chinese yam fried dough twist:
1) in Chinese yam fried dough twist acrylamide extraction: weigh after 10g Chinese yam fried dough twist is placed on filter paper and drains 10min, use
The n-hexane soaking flushing of 100mL removes remaining vegetable oil, then places it in draught cupboard and dry, remove surface just oneself
Alkane.Then Chinese yam fried dough twist is crushed, is placed in 50mL centrifuge tube, 50mL methanol ultrasonic extraction 60min, 8000rpm centrifugation is added
15min collects supernatant and crosses 0.45 μm of filter membrane, then the C18 solid phase extraction column for taking 2mL filtrate excessively preactivated, complete to sample liquid
Portion is rinsed after passing through with 2mL deionized water, and initial 0.5mL filtrate is discarded, and collects remaining filtrate for liquid-phase chromatographic analysis.
HPLC method measures acrylamide content in Chinese yam fried dough twist: analysis condition: chromatographic column: Hypersi10DS2-C18
(4.6mm × 250mm, 5 μm), mobile phase=V (acetonitrile) ︰ V (methanol) ︰ V (water)=2:5:93；Flow velocity is 1mL/min；Column temperature:
30℃；Detection wavelength: 205nm；Sample volume: 20 μ L.
The drafting of standard curve: accurately weighing 0.10g acrylamide standard items, sufficiently dissolves and constant volume is in 100mL brown
Volumetric flask obtains 1mg/mL titer.Accurately pipette the prepared acrylamide titer of 1mL, configuration concentration is respectively 0.2,
0.4, the standard serial solution of 0.8,1.0 and 2.0 μ g/mL.The measurement of HPLC is carried out, and with peak area value-acrylamide concentration
Draw standard curve.
Sample concentration calculates: the peak area that each sample is measured is brought into standard curve, according to calibration curve equation, calculates
The concentration of acrylamide in each processing group Chinese yam fried dough twist sample.
2) it the measurement of acid value: is measured according to relevant regulations in national standard GB5009.37.
Measurement stores the content of one month Chinese yam fried dough twist nutriment, to assess the situation of change of nutritive value.
1) measurement of amino acid: sample is first through n-hexane extraction to remove grease, later according to national standard GB/T
Relevant regulations are measured in 5009.124-2003.
2) measurement of Flavonoid substances content: sample is surveyed using colorimetric method later first through n-hexane extraction to remove grease
Determine flavones content, standard curve is drawn using rutin as standard sample, each group solution 5mL is taken, adds 5%NaNO3Solution 0.3mL,
It shakes up and places 6min, add 10%Al (NO3)3Solution 0.3mL continues to place 6min after shaking up, it is molten to be eventually adding 10%NaOH
Liquid 4mL, 60% ethanol solution constant volume shake up after placing 20min, at spectrophotometer 510nm, using 60% ethanol solution as blank
Referring to measurement absorbance, is returned with Absorbance versus concentration, concentration is read in standard curve.
3) measurement of saponin content: sample uses colorimetric method for determining saponin(e first through n-hexane extraction to remove grease later
Content draws standard curve using Chinese yam saponin as standard sample, using vanilla root rot reaction assay saponin content；It takes
Appropriate reference substance solution or test solution are placed in tool plug test tube, and 1.5% vanilla root rot solution is added in water bath method
0.6mL, it is control with blank reagent that in 70 DEG C of heating water bath 15min, ice bath 5min, which is added glacial acetic acid 5mL, shakes up, immediately, in
Absorbance is measured at 544nm, is returned with Absorbance versus concentration, concentration is read in standard curve.
Acrylamide content variation test during 1 Chinese yam fried dough twist of table storage
Acid value variation test during 2 Chinese yam fried dough twist of table storage
As shown in Table 1, with the extension of storage time, Chinese yam fried dough twist acrylamide content in storage becomes in rising
Gesture；The present embodiment 1~11 is compared to comparative example 1, and initial acrylamide content is low, and growth rate is slow, in storage 30 days, integrally contains
Amount variation is small, illustrates that the substance added in raw material effectively inhibits the generation of acrylamide, promotes the resolution of acrylamide, mentions
The storage stability and quality of Chinese yam fried dough twist are risen, the edible safety for improving fried yams fried dough twist is horizontal.
As shown in Table 2, the acid value of Chinese yam fried dough twist gradually increases in storage, this is because vegetable oil is in light, heat, enzyme
Can decompose Deng under the conditions of, acid value represent generated after grease decomposes free fatty acid number, be evaluation spoiled by rancid oil or fat one
Item important indicator, acid value variation is bigger to illustrate that Oxidation of Fat and Oils speed is faster.The present embodiment 1~11 is compared to comparative example 1, initial acid
Valence is small, and the grease decomposition rate of early period is slow, and in storage 30 days, acid value variation is small, illustrates that the substance added in raw material effectively inhibits
The oxidative rancidity of grease, improves the storage stability of Chinese yam fried dough twist.
The situation of change of 3 Chinese yam fried dough twist of table storage process nutritive value
As shown in Table 3, the Chinese yam fried dough twist still nutritive value with higher for storing 1 month, compared to comparative example 1 and 2,
Amino acid, active constituent flavones and the saponin(e of the Chinese yam fried dough twist of the embodiment of the present invention all maintain higher level.
Claims (9)
1. a kind of Chinese yam fried dough twist of low acrylamide content, which is characterized in that including following raw material: wheat flour 200~
250 parts, 50~70 parts of Chinese yam, 0.5~2.5 part of geranic acid, 20~50 parts of egg liquid, 20~40 parts of vegetable oil, glycyrrhizic acid 10~30
Part.
2. the Chinese yam fried dough twist of low acrylamide content as described in claim 1, which is characterized in that former including following parts by weight
Material: 225 parts of wheat flour, 60 parts of Chinese yam, 1.5 parts of geranic acid, 35 parts of egg liquid, 30 parts of vegetable oil, 20 parts of glycyrrhizic acid.
3. the Chinese yam fried dough twist of low acrylamide content as claimed in claim 1 or 2, which is characterized in that the Chinese yam is nine jin
Dioscorea Panthcica.
4. the Chinese yam fried dough twist of low acrylamide content as described in claim 1, which is characterized in that raw material further includes carveol 2
~4 parts.
5. the Chinese yam fried dough twist of low acrylamide content as described in claim 1, which is characterized in that raw material further includes 2- acetyl-
0.4~0.8 part of 1- pyrrolin.
6. the Chinese yam fried dough twist of low acrylamide content as described in claim 1, which is characterized in that raw material further includes alginic acid third
Diol ester, propylene glycol alginate additive amount by weight are 0.05~0.15 part.
7. the Chinese yam fried dough twist of low acrylamide content as claimed in claim 6, which is characterized in that the propylene glycol alginate
Additive amount is 0.1 part by weight.
8. the Chinese yam fried dough twist of low acrylamide content as described in claim 1, which is characterized in that through egg after the Chinese yam mashing
White enzymatic treatment.
9. the Chinese yam fried dough twist of low acrylamide content as described in claim 1, which is characterized in that the wheat flour moisture≤
14.0%, ash content≤0.85%, for wet gluten 24%~35%, water absorption rate >=55%, magnetic metal object is less than 0.03g/kg.
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