CN114041554A - Production method for reducing 5-hydroxymethylfurfural in fried potato chips - Google Patents
Production method for reducing 5-hydroxymethylfurfural in fried potato chips Download PDFInfo
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- CN114041554A CN114041554A CN202111264023.XA CN202111264023A CN114041554A CN 114041554 A CN114041554 A CN 114041554A CN 202111264023 A CN202111264023 A CN 202111264023A CN 114041554 A CN114041554 A CN 114041554A
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- potato strips
- potato chips
- hydroxymethylfurfural
- fried
- strips
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- NOEGNKMFWQHSLB-UHFFFAOYSA-N 5-hydroxymethylfurfural Chemical compound OCC1=CC=C(C=O)O1 NOEGNKMFWQHSLB-UHFFFAOYSA-N 0.000 title claims abstract description 22
- RJGBSYZFOCAGQY-UHFFFAOYSA-N hydroxymethylfurfural Natural products COC1=CC=C(C=O)O1 RJGBSYZFOCAGQY-UHFFFAOYSA-N 0.000 title claims abstract description 21
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 10
- 235000013606 potato chips Nutrition 0.000 title abstract description 23
- 235000002595 Solanum tuberosum Nutrition 0.000 claims abstract description 46
- 244000061456 Solanum tuberosum Species 0.000 claims abstract description 46
- IXPNQXFRVYWDDI-UHFFFAOYSA-N 1-methyl-2,4-dioxo-1,3-diazinane-5-carboximidamide Chemical compound CN1CC(C(N)=N)C(=O)NC1=O IXPNQXFRVYWDDI-UHFFFAOYSA-N 0.000 claims abstract description 14
- 235000010413 sodium alginate Nutrition 0.000 claims abstract description 14
- 229940005550 sodium alginate Drugs 0.000 claims abstract description 14
- 239000000661 sodium alginate Substances 0.000 claims abstract description 14
- 238000000034 method Methods 0.000 claims abstract description 12
- 238000001816 cooling Methods 0.000 claims abstract description 8
- 238000004806 packaging method and process Methods 0.000 claims abstract description 8
- 238000009210 therapy by ultrasound Methods 0.000 claims abstract description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 18
- 235000012015 potatoes Nutrition 0.000 claims description 7
- 239000002932 luster Substances 0.000 abstract description 3
- 239000002994 raw material Substances 0.000 abstract description 3
- 208000005623 Carcinogenesis Diseases 0.000 abstract description 2
- 206010029350 Neurotoxicity Diseases 0.000 abstract description 2
- 206010044221 Toxic encephalopathy Diseases 0.000 abstract description 2
- 230000036952 cancer formation Effects 0.000 abstract description 2
- 231100000504 carcinogenesis Toxicity 0.000 abstract description 2
- 231100000025 genetic toxicology Toxicity 0.000 abstract description 2
- 230000001738 genotoxic effect Effects 0.000 abstract description 2
- 238000005470 impregnation Methods 0.000 abstract description 2
- 230000007135 neurotoxicity Effects 0.000 abstract description 2
- 231100000228 neurotoxicity Toxicity 0.000 abstract description 2
- 238000002791 soaking Methods 0.000 abstract description 2
- 239000000243 solution Substances 0.000 description 18
- 239000012153 distilled water Substances 0.000 description 13
- 230000000052 comparative effect Effects 0.000 description 10
- HRPVXLWXLXDGHG-UHFFFAOYSA-N Acrylamide Chemical compound NC(=O)C=C HRPVXLWXLXDGHG-UHFFFAOYSA-N 0.000 description 8
- 235000013305 food Nutrition 0.000 description 7
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 description 6
- 150000002500 ions Chemical class 0.000 description 6
- 238000011156 evaluation Methods 0.000 description 5
- 239000008399 tap water Substances 0.000 description 5
- 235000020679 tap water Nutrition 0.000 description 5
- 238000006243 chemical reaction Methods 0.000 description 4
- 230000000694 effects Effects 0.000 description 4
- WEVYAHXRMPXWCK-UHFFFAOYSA-N Acetonitrile Chemical compound CC#N WEVYAHXRMPXWCK-UHFFFAOYSA-N 0.000 description 3
- 230000005764 inhibitory process Effects 0.000 description 3
- 238000002552 multiple reaction monitoring Methods 0.000 description 3
- 230000001953 sensory effect Effects 0.000 description 3
- 238000002604 ultrasonography Methods 0.000 description 3
- 230000001055 chewing effect Effects 0.000 description 2
- 238000001514 detection method Methods 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- BDAGIHXWWSANSR-UHFFFAOYSA-N methanoic acid Natural products OC=O BDAGIHXWWSANSR-UHFFFAOYSA-N 0.000 description 2
- 238000012545 processing Methods 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 238000004885 tandem mass spectrometry Methods 0.000 description 2
- OSWFIVFLDKOXQC-UHFFFAOYSA-N 4-(3-methoxyphenyl)aniline Chemical compound COC1=CC=CC(C=2C=CC(N)=CC=2)=C1 OSWFIVFLDKOXQC-UHFFFAOYSA-N 0.000 description 1
- KAZRCBVXUOCTIO-UHFFFAOYSA-N 5-(chloromethyl)furan-2-carbaldehyde Chemical compound ClCC1=CC=C(C=O)O1 KAZRCBVXUOCTIO-UHFFFAOYSA-N 0.000 description 1
- 206010007269 Carcinogenicity Diseases 0.000 description 1
- 206010033546 Pallor Diseases 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 238000004458 analytical method Methods 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000007670 carcinogenicity Effects 0.000 description 1
- 239000000084 colloidal system Substances 0.000 description 1
- 238000007598 dipping method Methods 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 238000010828 elution Methods 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 235000019253 formic acid Nutrition 0.000 description 1
- 239000007789 gas Substances 0.000 description 1
- 231100000734 genotoxic potential Toxicity 0.000 description 1
- 238000004128 high performance liquid chromatography Methods 0.000 description 1
- 238000002347 injection Methods 0.000 description 1
- 239000007924 injection Substances 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 238000001294 liquid chromatography-tandem mass spectrometry Methods 0.000 description 1
- 239000002207 metabolite Substances 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 231100000252 nontoxic Toxicity 0.000 description 1
- 230000003000 nontoxic effect Effects 0.000 description 1
- 230000008447 perception Effects 0.000 description 1
- 231100000175 potential carcinogenicity Toxicity 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 229910000030 sodium bicarbonate Inorganic materials 0.000 description 1
- UIIMBOGNXHQVGW-UHFFFAOYSA-M sodium bicarbonate Substances [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 description 1
- -1 sulfo-oxygen methylfurfural Chemical compound 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
- 230000000007 visual effect Effects 0.000 description 1
Classifications
-
- 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
-
- 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
- A23L19/12—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops of potatoes
- A23L19/18—Roasted or fried products, e.g. snacks or chips
-
- 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
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/11—General methods of cooking foods, e.g. by roasting or frying using oil
-
- 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
- A23L5/30—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation
- A23L5/32—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation using phonon wave energy, e.g. sound or ultrasonic waves
-
- 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
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- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention discloses a production method for reducing 5-hydroxymethylfurfural in fried potato chips. The method comprises the following steps: soaking potato strips in sodium alginate solution after ultrasonic treatment, frying, cooling and packaging. The invention has simple manufacturing process and safe used raw materials. The potato chips are pretreated by ultrasonic and sodium alginate impregnation, so that the fried potato chips with low content of 5-hydroxymethylfurfural can be prepared, the risks of carcinogenesis, neurotoxicity and genotoxicity when being ingested by people can be effectively reduced, and meanwhile, the fried potato chips are pleasant in color and luster, good in taste and low in greasy feeling.
Description
Technical Field
The invention belongs to the field of food processing, and particularly relates to a production method for reducing 5-hydroxymethylfurfural in fried potato chips.
Background
The fried food is a kind of food widely consumed at home and abroad due to the crisp texture, golden color and special flavor. In the food frying process, substances such as sugar, amino acid and the like in raw materials can generate complex reactions such as Maillard reaction, caramelization reaction and the like, products of the reactions not only have color and taste developing substances expected by people, but also are accompanied with the generation of hazards such as 5-hydroxymethylfurfural (5-HMF), acrylamide (AA) and the like, the 5-HMF has no serious harm to the health of human bodies, and metabolites such as sulfo-oxygen methylfurfural and 5-chloromethyl furfural have potential genotoxicity and carcinogenicity. The fried potato chips are a fried food which is widely consumed, so that the search for a method for reducing the generation of 5-HMF in the fried potato chips is of great significance for guaranteeing human health.
Disclosure of Invention
The invention aims to provide a production method for reducing 5-hydroxymethylfurfural in fried potato chips, so as to achieve the purpose of remarkably reducing the content of 5-hydroxymethylfurfural in the fried potato chips, reduce the harm of the fried potato chips to human bodies and keep good color and luster and sensory quality of the potato chips. The following technical scheme is adopted specifically:
a production process for reducing 5-hydroxymethylfurfural in fried potato strips comprising the steps of:
step one, immersing potato strips in water, performing ultrasonic treatment for 10-30min, taking out the potato strips, immersing the potato strips in a sodium alginate solution for 10min, and draining the surface solution;
and step two, frying the potato strips processed in the step one for 5min at the temperature of 170 ℃, cooling and packaging.
Sodium alginate is a nontoxic and safe natural hydrophilic colloid, has been widely applied in the fields of food industry and medicine, and ultrasonic treatment is a new green and energy-saving food processing technology. The ultrasonic and sodium alginate dipping pretreatment process adopted by the invention is a green and safe method.
Preferably, the potato strips in step one are made by the process of: the potatoes are washed, peeled, cut into potato strips of 7mm x 7cm and then rinsed in water for 1 min.
Preferably, the mass concentration of the sodium alginate solution is 1%.
Preferably, the ultrasonic power is 180-.
The fried potato chips obtained by the method have the 5-hydroxymethylfurfural content of 912.8-1003.4 mu g/kg.
The invention has the beneficial effects that: the invention has simple manufacturing process and safe used raw materials. The potato chips are pretreated by ultrasonic and sodium alginate impregnation, so that the fried potato chips with low content of 5-hydroxymethylfurfural can be prepared, the risks of carcinogenesis, neurotoxicity and genotoxicity when being ingested by people can be effectively reduced, and meanwhile, the fried potato chips are pleasant in color and luster, good in taste and low in greasy feeling.
Detailed Description
The concept and technical effects of the present invention will be clearly and completely described in the following embodiments to fully understand the objects, aspects and effects of the present invention.
Example 1:
fresh potatoes were thoroughly washed with clean tap water, peeled and cut into 7mm by 7cm potato strips which were immediately rinsed in distilled water for 1 min. Take 70g of potato strips to dip in a beaker containing 210mL of distilled water and place in an ultrasonic instrument for 30min with ultrasound (200W). The potato strips were then removed and immersed in 210mL of 1% sodium alginate solution for 10min and the surface excess solution was drained. And finally, frying the pretreated potato strips in a fryer at 170 ℃ for 5min, cooling and packaging.
Example 2:
fresh potatoes were thoroughly washed with clean tap water, peeled and cut into 7mm by 7cm potato strips which were immediately rinsed in distilled water for 1 min. 100g of potato strips were dipped in a beaker containing 300mL of distilled water and placed in an ultrasonic instrument for 10min under ultrasound (200W). The potato strips were then removed and immersed in 300mL of 1% sodium alginate solution for 10min and the surface excess solution was drained. And finally, frying the pretreated potato strips in a fryer at 170 ℃ for 5min, cooling and packaging.
Example 3:
fresh potatoes were thoroughly washed with clean tap water, peeled and cut into 7mm by 7cm potato strips which were immediately rinsed in distilled water for 1 min. Potato strips 200g were dipped in a beaker containing 600mL of distilled water and placed in an ultrasonic instrument for 20min with ultrasound (200W). The potato strips were then removed and immersed in 600mL of 1% sodium alginate solution for 10min, and the surface was drained of excess solution. And finally, frying the pretreated potato strips in a fryer at 170 ℃ for 5min, cooling and packaging.
Comparative example 1:
fresh potatoes were thoroughly washed with clean tap water, peeled and cut into 7mm by 7cm potato strips which were immediately rinsed in distilled water for 1 min. Soaking 100g of potato strips in a beaker filled with 300mL of distilled water for 40min, draining off excessive solution on the surface, frying the potato strips in the fryer at 170 ℃ for 5min, cooling and packaging.
Comparative example 2:
fresh potatoes were thoroughly washed with clean tap water, peeled and cut into 7mm by 7cm potato strips which were immediately rinsed in distilled water for 1 min. 100g of potato strips were dipped in a beaker containing 300mL of 90 ℃ distilled water for 3 min. The potato strips were then removed and immersed in 300mL of 1% sodium alginate solution for 10min and the surface excess solution was drained. And finally, frying the pretreated potato strips in a fryer at 170 ℃ for 5min, cooling and packaging.
Effect test experiment:
(1) the fried potato chips obtained in examples 1-3 and comparative example 1 were subjected to hazard detection by liquid chromatography-triple quadrupole tandem mass spectrometry (LC-MS/MS), specifically:
conditions for HPLC analysis: the chromatographic column is a Phenomenex Synergi Hydro-RP chromatographic column (150X 2mm,4 μm), and the column temperature is 30 ℃; the sample injection amount is 5.0 mu L; the chromatographic mobile phase was acetonitrile (A) and 0.1% (v/v) aqueous formic acid (B), the flow rate was 0.3mL/min, the gradient elution procedure: 0-1min, 95% -20% B; 1-3min, 20% B; 3-3.1min, 20-95% B, balancing for 5 min.
MS/MS analysis conditions: electrospray ion source (ESI +), Multiple Reaction Monitoring (MRM) mode; ion source temperature: 350 ℃; flow rate of drying gas: 10L/min; atomizer pressure: 40 psi; capillary voltage: 4000V; electron multiplier voltage: 300V; the MRM dwell time is 40 ms. 5-HMF detected ion 127 > 53,127 > 81; 5-detection of ions by HMF internal standard: 133 is more than 86. AA detected ion 72 is more than 55,72 is more than 44; detecting ions by using an AA internal standard: 75 > 58.
As shown in Table 1, it is apparent from Table 1 that the deep-fried potato chips having a lower 5-HMF content are obtained in examples 1 to 3.
TABLE 1
Further, the AA content of the chips was measured by the same measuring means as described above, and it was found that the minimum content of examples 1 to 3 was 756.7. mu.g/kg, while that of comparative example 1 was 1699.5. mu.g/kg.
1% acetic acid solution (v/v) and 1% NaHCO were used respectively3The solution (m/v) replaces the distilled water in the comparative example 1 to prepare the fried potato chips, and the finding shows that the AA inhibition rate of the fried potato chips prepared by replacing the distilled water with the 1% acetic acid solution reaches 31.7%, but the 5-HMF is promoted, and the content of the 5-HMF is increased by 57.2%; while using 1% NaHCO3The solution replaces distilled water to prepare the fried potato chips, the inhibition rate of the 5-HMF reaches 54.2%, but the inhibition rate of the fried potato chips plays a role in promoting AA, and the content of AA is improved by 26.8%.
(2) The fried potato strips obtained in examples 1-3 and comparative example 2 were subjected to sensory evaluation, and the strips were evaluated organoleptically from color (visual evaluation of the color of the strips), flavor (aroma associated with the strips), texture (whether the appearance of the strips was intact and full), mouthfeel (taste after chewing of the strips), greasiness (perception of the oil content in the mouth during chewing) and overall evaluation (non-attribute, overall judgment by the evaluator based on all attributes), respectively. The sensory evaluation is expressed in 10 scores, from 1 (very dislike) to 9 (very like). Samples were randomly numbered and the mouth was rinsed with warm water before and between tasting the first sample to reduce evaluation errors. The results are shown in Table 2.
TABLE 2
As can be seen from Table 2, comparative example 2, which was treated with blanching and sodium alginate solution, was significantly whitish in color, very not favored by general consumers, and was hard in mouthfeel, and, overall, was far from organoleptically inferior to the fried potato strips of examples 1-3, and the potato strips were of inferior quality.
(3) Color differences before and after frying in examples 1 to 3 and comparative example 2 were measured by a color difference meter, and the color differences Δ E of examples 1 to 3 were 2.83, 2.94 and 2.88, respectively, and the color difference Δ E of comparative example 2 was 6.45. It is further demonstrated that the fried potato strips of comparative example 2 were significantly discolored, resulting in poor quality of the potato strips.
The above description is only a preferred embodiment of the present invention, and the present invention is not limited to the above embodiment, and the present invention shall fall within the protection scope of the present invention as long as the technical effects of the present invention are achieved by the same means. The invention is capable of other modifications and variations in its technical solution and/or its implementation, within the scope of protection of the invention.
Claims (6)
1. A method for reducing 5-hydroxymethylfurfural in fried potato strips, comprising the steps of:
step one, immersing potato strips in water, performing ultrasonic treatment for 10-30min, taking out the potato strips, immersing the potato strips in a sodium alginate solution for 10min, and draining the surface solution;
and step two, frying the potato strips processed in the step one for 5min at the temperature of 170 ℃, cooling and packaging.
2. The method of claim 1 wherein the potato strips of step one are made by the process of: the potatoes are washed, peeled, cut into potato strips of 7mm x 7cm and then rinsed in water for 1 min.
3. The production method as claimed in claim 1, wherein the sodium alginate solution has a mass concentration of 1%.
4. The method as claimed in claim 1, wherein the ultrasonic power is 180-220W.
5. Fried chips, characterized in that they are produced according to the production method of any one of claims 1 to 4.
6. Fried chips according to claim 5, having a 5-hydroxymethylfurfural content of 912.8-1003.4 μ g/kg.
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| Application Number | Priority Date | Filing Date | Title |
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| CN202111264023.XA CN114041554B (en) | 2021-10-28 | 2021-10-28 | Production method for reducing 5-hydroxymethylfurfural in french fries |
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| CN202111264023.XA CN114041554B (en) | 2021-10-28 | 2021-10-28 | Production method for reducing 5-hydroxymethylfurfural in french fries |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115152974A (en) * | 2022-06-28 | 2022-10-11 | 东北农业大学 | Method for reducing oil content in fried food by using sodium alginate edible coating |
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| CN115152974A (en) * | 2022-06-28 | 2022-10-11 | 东北农业大学 | Method for reducing oil content in fried food by using sodium alginate edible coating |
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