CN115299476B - Low-acrylamide flour food and preparation method thereof - Google Patents
Low-acrylamide flour food and preparation method thereof Download PDFInfo
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- CN115299476B CN115299476B CN202211122097.4A CN202211122097A CN115299476B CN 115299476 B CN115299476 B CN 115299476B CN 202211122097 A CN202211122097 A CN 202211122097A CN 115299476 B CN115299476 B CN 115299476B
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- 235000013312 flour Nutrition 0.000 title claims abstract description 140
- 235000013305 food Nutrition 0.000 title claims abstract description 78
- 238000002360 preparation method Methods 0.000 title claims abstract description 16
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 claims abstract description 60
- 239000011261 inert gas Substances 0.000 claims abstract description 40
- 238000000034 method Methods 0.000 claims abstract description 30
- HRPVXLWXLXDGHG-UHFFFAOYSA-N Acrylamide Chemical compound NC(=O)C=C HRPVXLWXLXDGHG-UHFFFAOYSA-N 0.000 claims abstract description 26
- 238000004898 kneading Methods 0.000 claims abstract description 24
- 238000010438 heat treatment Methods 0.000 claims abstract description 22
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- 239000000463 material Substances 0.000 claims description 22
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- 229910052734 helium Inorganic materials 0.000 claims description 4
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- 235000018102 proteins Nutrition 0.000 description 19
- 239000000194 fatty acid Substances 0.000 description 17
- 229920000856 Amylose Polymers 0.000 description 15
- ISWSIDIOOBJBQZ-UHFFFAOYSA-N Phenol Chemical compound OC1=CC=CC=C1 ISWSIDIOOBJBQZ-UHFFFAOYSA-N 0.000 description 15
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- KWYUFKZDYYNOTN-UHFFFAOYSA-M Potassium hydroxide Chemical compound [OH-].[K+] KWYUFKZDYYNOTN-UHFFFAOYSA-M 0.000 description 6
- 150000001875 compounds Chemical class 0.000 description 6
- 230000004048 modification Effects 0.000 description 5
- 238000012986 modification Methods 0.000 description 5
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- 238000005516 engineering process Methods 0.000 description 4
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- 239000007788 liquid Substances 0.000 description 4
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- 229920000881 Modified starch Polymers 0.000 description 2
- 239000004368 Modified starch Substances 0.000 description 2
- 240000007594 Oryza sativa Species 0.000 description 2
- 235000007164 Oryza sativa Nutrition 0.000 description 2
- CDBYLPFSWZWCQE-UHFFFAOYSA-L Sodium Carbonate Chemical compound [Na+].[Na+].[O-]C([O-])=O CDBYLPFSWZWCQE-UHFFFAOYSA-L 0.000 description 2
- PMZURENOXWZQFD-UHFFFAOYSA-L Sodium Sulfate Chemical compound [Na+].[Na+].[O-]S([O-])(=O)=O PMZURENOXWZQFD-UHFFFAOYSA-L 0.000 description 2
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- ZCYVEMRRCGMTRW-UHFFFAOYSA-N 7553-56-2 Chemical compound [I] ZCYVEMRRCGMTRW-UHFFFAOYSA-N 0.000 description 1
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- 108010068370 Glutens Proteins 0.000 description 1
- NHTMVDHEPJAVLT-UHFFFAOYSA-N Isooctane Chemical compound CC(C)CC(C)(C)C NHTMVDHEPJAVLT-UHFFFAOYSA-N 0.000 description 1
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- JVSWJIKNEAIKJW-UHFFFAOYSA-N dimethyl-hexane Natural products CCCCCC(C)C JVSWJIKNEAIKJW-UHFFFAOYSA-N 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 239000008157 edible vegetable oil Substances 0.000 description 1
- 239000000284 extract Substances 0.000 description 1
- 235000019387 fatty acid methyl ester Nutrition 0.000 description 1
- 239000000706 filtrate Substances 0.000 description 1
- 239000012467 final product Substances 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 239000006260 foam Substances 0.000 description 1
- 238000004817 gas chromatography Methods 0.000 description 1
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- 239000011148 porous material Substances 0.000 description 1
- CASUWPDYGGAUQV-UHFFFAOYSA-M potassium;methanol;hydroxide Chemical compound [OH-].[K+].OC CASUWPDYGGAUQV-UHFFFAOYSA-M 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 238000007781 pre-processing Methods 0.000 description 1
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- 229920006395 saturated elastomer Polymers 0.000 description 1
- 230000011218 segmentation Effects 0.000 description 1
- WBHQBSYUUJJSRZ-UHFFFAOYSA-M sodium bisulfate Chemical compound [Na+].OS([O-])(=O)=O WBHQBSYUUJJSRZ-UHFFFAOYSA-M 0.000 description 1
- 229910000342 sodium bisulfate Inorganic materials 0.000 description 1
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Classifications
-
- 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
- A21D6/00—Other treatment of flour or dough before baking, e.g. cooling, irradiating, heating
- A21D6/003—Heat treatment
-
- 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
- A21D13/06—Products with modified nutritive value, e.g. with modified starch content
-
- 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
- A21D8/00—Methods for preparing or baking dough
- A21D8/06—Baking processes
Abstract
The invention provides a preparation method of a low-acrylamide flour product, which comprises the following steps: a) The dough is processed by edible acetic acid wet heat pretreatment, and then dough kneading, proofing and forming are carried out to obtain kneaded dough; b) Placing the kneaded dough in an air fryer and charging inert gas (N 2 He) infrared heating and frying to obtain the product; the air frying is carried out in inert gas (N 2 He) under the condition of the following components; the inert gas (N 2 He) is 70-90%. The invention uses pretreatment, inert gas (N 2 He) frying to modify protein and starch, and controlling the generation of acrylamide and other dangerous substances generated by Maillard reaction in the cooking process as much as possible, so that TFA, TPC and other substances in the cooked wheaten food are low in content and good in product quality.
Description
Technical Field
The invention relates to the technical field of foods, in particular to a low-acrylamide flour food and a preparation method thereof.
Background
The traditional flour food is a food prepared by taking wheat flour as a main raw material. Flour products are baked flour products which are obtained by taking wheat flour obtained by grinding wheat as a main raw material, adding oil, sugar, salt and the like as auxiliary materials, adding water to prepare dough, and carrying out the technological means of segmentation, yeast proofing, shaping, baking shaping and the like.
At present, most of researches on flour products are focused on innovation of raw materials, and optimization of the formula of the flour products is expected to be carried out to manufacture flour products which meet market expectations more. Liao tea polyphenols were added to bread and their effect on the texture of the food product was investigated. Fan Yuan the influence of the addition of rice bran powder on the baking quality of flour products such as high meal bread and the like is examined, and the result shows that the flour products have good mouthfeel when the addition amount of rice bran is 6% and the addition amount of wheat gluten is 2%. In these studies, researchers have used conventional baking processes to produce bread and other flour products.
The edible oil is used as one of auxiliary materials of the flour food, can increase the extensibility and plasticity of dough, can make the tissue pores of the flour food such as bread and the like more uniform and glossy grease, and increases the flavor of the flour food. However, during the high temperature frying process, the fat will oxidize, producing substances harmful to the human body. In 2013, researchers have investigated the Trans Fatty Acid (TFA) content of 5 commercial products in china and found that the average TFA content in sandwich biscuits, wafers, and ox/sheep horn pasta products was relatively high. Previous reports have found that long-term TFA intake may lead to a range of diseases, such as myocardial infarction, increasing the incidence of breast and colon cancers. Thus, the TFA content of fried pastas is also of increasing interest to the scholars. Polar Compounds (TPC) such as acrylamide are also harmful substances generated during the heating and frying process of fat, and the generation rate of TPC is closely related to the frying temperature, time and the like, and the higher the frying temperature is, the longer the frying time is, and the higher the generation rate of TPC is. TPC was closely related to the occurrence of cardiovascular disease according to Chun Yi Ng. In addition, various plant extracts have been shown to be effective in inhibiting acrylamide formation, which is closely related to the rich polyphenols.
From the current literature, the technical means of frying the flour food commonly used at present are mainly traditional frying in a frying pot, a large amount of grease is needed to be used in the frying means, meanwhile, due to the high temperature during the frying, the Polar Compounds (TPC) such as acrylamide and the Trans Fatty Acid (TFA) are high in content, but the total phenol content is low, the flour food is potentially harmful to human health, the traditional frying is unevenly heated, the local flour food is easy to be burnt, and the appearance of the traditional fried flour food is oily and hard-shell.
Therefore, it is very important to develop a pasta product having a low content of polar compounds (TPC) such as acrylamide and Trans Fatty Acid (TFA) and good nutritional safety.
Disclosure of Invention
In view of the above, the present invention aims to provide a method for preparing a low acrylamide pasta product, wherein The Polar Compound (TPC) and Trans Fatty Acid (TFA) content of the pasta product prepared by the method are low.
The invention provides a preparation method of a low-acrylamide flour product, which comprises the following steps:
a) The dough is processed by edible acetic acid wet heat pretreatment, and then dough kneading, proofing and forming are carried out to obtain kneaded dough;
b) Frying the kneaded dough in an air fryer to obtain the dough; the air frying is carried out in inert gas (N 2 He) under the condition of the following components; the inert gas (N 2 He) is 70-90%, N 2 The proportion is 60-80%.
Preferably, the inert gas includes nitrogen and helium.
Preferably, the pretreatment in the step A) is a damp-heat pretreatment, and the damp-heat pretreatment is specifically that the wheaten food raw material is treated for 1-2 hours under the damp-heat condition of 90-130 ℃.
Preferably, the temperature of the air frying in step B) is 140-180 ℃.
Preferably, the air frying in step B) takes 20 to 30 minutes.
Preferably, the infrared heating wavelength of the air frying in the step B) is 100-300 μm.
Preferably, the formula of the wheaten food raw materials comprises 60-80 g of flour, 5-15 g of white granulated sugar, 2-8 g of salt, 4-10 g of butter, 2-2.5 g of yeast, 50-80 g of water and 3-7 g of evening primrose dreg ethanol extract.
Preferably, the dough is formed by stirring and mixing raw materials and auxiliary materials uniformly, the dough is completely spread to form a film, the edge of the broken dough is irregularly saw-toothed, and butter is added for continuous stirring until the dough is smooth. The dough is extruded and molded by proofing in a constant temperature incubator with humidity of 90% and proofing time of 90 min.
Preferably, the pasta is bread or a cake.
The invention provides a low-acrylamide flour product which is prepared by the preparation method according to any one of the technical schemes.
Compared with the prior art, the invention provides a preparation method of a low-acrylamide flour product, which comprises the following steps: a) The dough is processed by edible acetic acid wet heat pretreatment, and then dough kneading, proofing and forming are carried out to obtain kneaded dough; b) Frying the kneaded dough in an air fryer to obtain the dough; the air frying is carried out in inert gas (N 2 He) under the condition of the following components; the inert gas (N 2 He) is 70-90%. The invention uses pretreatment, inert gas (N 2 He) frying to modify protein and starch, and simultaneously controlling the generation of acrylamide and other dangerous substances generated by Maillard reaction in the cooking process as much as possible, so that the content of TFA, TPC and other substances in the cooked wheaten food is low, and the product quality is good.
Detailed Description
The invention provides a low-acrylamide flour product and a preparation method thereof, and a person skilled in the art can properly improve the technological parameters by referring to the content of the invention. It is expressly noted that all such similar substitutions and modifications will be apparent to those skilled in the art, and they are intended to be within the scope of the present invention. While the methods and applications of this invention have been described in terms of preferred embodiments, it will be apparent to those skilled in the relevant art that the invention can be practiced and practiced with modification and alteration and combination of the methods and applications herein without departing from the spirit and scope of the invention.
Air frying, which is a novel food processing method in the field of food cooking in recent years, is a technology for processing food by using high-speed Air to quickly heat through a top baking device of an Air frying pot and rapidly circulating heat flow in a food basket through a high-power fan. The high-speed air circulation technology utilizes special lines on the inner side of the food basket of the air fryer to form vortex heat flow, contacts the surface of food materials in 360 degrees in all directions, takes away water vapor generated by heating rapidly and takes effect cooperatively, so that a golden and crisp surface layer is formed on the surface, and the appearance and the taste of frying are achieved.
The invention uses inert gas (N) 2 He) protection processing atmosphere, infrared heating, air frying and other technologies are combined as an integral technical scheme, and a simple, efficient and low-cost bread product frying method suitable for industrial production is developed under the synergistic effect, the content of TFA, TPC and other substances in bread is controlled, and the quality of the flour product is improved.
The invention provides a preparation method of a low-acrylamide flour product, which comprises the following steps:
a) The flour food raw material is processed by edible acetic acid, and then kneaded, proofed and formed to obtain kneaded dough;
b) Frying the kneaded dough in an air fryer to obtain the dough; the air frying is carried out in inert gas (N 2 He) under the condition of the following components; wherein the proportion of the inert gas (N2: he) is 70-90%, N 2 The proportion is 60-80%.
The flour of the invention is pretreated.
The present invention is not limited to flour and may be well known to those skilled in the art.
The flour formula is preferably 60-80 g of flour, 5-15 g of white granulated sugar, 2-8 g of salt, 4-10 g of butter, 2-2.5 g of yeast, 50-80 g of water and 3-7 g of evening primrose dreg ethanol extract. .
In one embodiment of the invention, the formula of the pasta material is as follows:
80g of flour, 10g of white granulated sugar, 2.5g of salt, 6g of butter, 2g of yeast, 60g of water and 3g of evening primrose dreg ethanol extract.
The invention relates to preparation of an ethanol extract of evening primrose seed meal: extracting oil-extracted evening primrose cake 100g with 70% ethanol 150mL at 50deg.C by rotary evaporation for 6 hr, centrifuging at 6000r/min for 10min, collecting supernatant, and placing in a refrigerator at 4deg.C for use.
The pretreatment is damp-heat pretreatment, and the damp-heat pretreatment is specifically that the wheaten food raw material is treated for 1-2 hours under the damp-heat condition of 90-130 ℃; more preferably, the pasta raw material is treated for 1-2 hours under the damp-heat condition of 95-125 ℃.
Modified starch means that the structure and the property of the starch are changed by different processing methods, and the modified starch has wider application in food processing. The modification of the protein aims at changing the molecular space structure and the amino acid composition of the target protein so as to realize higher protein value and utilization rate. The invention can realize the modification of starch and protein by the wet heat treatment of saturated edible acetic acid steam, and change the proportion of amylose and the molecular space structure of target protein.
The dough is kneaded after pretreatment; the dough kneading body is formed by beating the raw materials and the auxiliary materials until the raw materials and the auxiliary materials are uniformly mixed.
Kneading after dough kneading; the kneading and pressing body is formed by stirring and mixing raw materials and auxiliary materials uniformly, the dough is formed into a film after being completely spread, the edge of the broken dough is in an irregular saw-tooth shape, and butter is added for continuous stirring until the dough is smooth.
After kneading and pressing, proofing and molding are sequentially carried out; the proofing molding is specifically proofing in a constant temperature incubator, the humidity is 90%, the proofing time is 90min, and the dough is extruded and molded.
Frying the kneaded dough in an air fryer.
The air frying is carried out in inert gas (N 2 He) under the condition of the following components; the inert gas includes nitrogen and helium. The proportion of the inert gas (N2: he) is preferably 70% -90%; more preferably 75 to 85%. The nitrogen proportion is preferably 60% to 80%, more preferably 65% to 75%.
The kneaded dough of the present invention is fried in an air fryer, and the specific type and size of the air fryer are not limited, and those skilled in the art will be familiar with the dough.
Specifically, the temperature of the air frying is preferably 140-180 ℃; more preferably 145 to 175 ℃; most preferably 150 to 170 ℃. The air frying time is preferably 20-30 min; more preferably 22 to 28 minutes.
The infrared heating wavelength of the air frying is 100-300 mu m; preferably in particular 100 μm, 200 μm or 300 μm; or a point value between any two of the above.
The invention adopts the mode of combining air frying with infrared, the whole technical proposal has synergistic effect, and the invention can fry the food products, effectively reduce the contents of acrylamide, polar compound (TPC) and trans-fatty acid (TFA) in the bread products, and simultaneously has higher total phenol content and good quality of the obtained final products.
The flour food is bread or cake.
The invention provides a method for preprocessing flour by combining edible acetic acid as a base and a wet heat treatment technology, and inert gas (N) is introduced during the heat treatment 2 He) assisted protection, air frying in combination with infrared bread making.
The invention provides a low-acrylamide flour product which is prepared by the preparation method according to any one of the technical schemes.
The present invention has been described above for the above preparation method, and will not be described herein.
The invention provides a preparation method of a low-acrylamide flour product, which comprises the following steps: a) After the flour is subjected to wet heat pretreatment of edible acetic acid, kneading dough, kneading, proofing and forming to obtain kneaded dough; b) Frying the kneaded dough in an air fryer to obtain the dough; the air frying is carried out in inert gas (N 2 He) under the condition of the following components; the proportion of the inert gas (N2: he) is 70-90%. According to the invention, through wet and hot pretreatment and inert gas frying, proteins and starch are modified, the proportion of amylose and the molecular space structure of target proteins are changed, and the generation of dangerous substances such as acrylamide and the like generated by Maillard reaction in the cooking process is controlled as much as possible, so that the contents of substances such as TFA, TPC and the like in flour products are low, and the product quality is good.
The invention preferably adopts the following mode to detect the prepared low-acrylamide flour food:
detection of trans fatty acids: detection of TFA components was performed using a gas chromatograph mass spectrometer and compared to changes before and after treatment. The specific conditions are as follows:
sample treatment: 4g of pasta crumb was weighed and placed in a 50mL tube, 8mL of water was added and mixed well, followed by 10mL of hydrochloric acid. The mixture was transferred to a 125mL separatory funnel, the test tube was rinsed twice with 25mL of diethyl ether, and the washes were poured into the separatory funnel together. After the diethyl ether is completely poured in, adding a plug, shaking for 1min, carefully opening the plug, discharging gas, flushing the fat attached to the bottle stopper and the bottle mouth with a proper amount of petroleum ether-diethyl ether solution (1+1), and standing for 10-20 min until the upper layer of the ether solution is clear. The lower aqueous phase was placed in a 100mL beaker and the upper organic phase was placed in another clean separatory funnel, the extraction separatory funnel was washed with a small amount of petroleum ether-diethyl ether solution (1+1), and the organic phase was collected and combined in the separatory funnel. Pouring the water phase in the beaker back to the separating funnel, rinsing the beaker twice with 25mL of diethyl ether, pouring the washing liquid into the separating funnel together, repeating the extraction steps twice, combining the organic phases in the separating funnel, passing the whole organic phase through a proper amount of anhydrous sodium sulfate column, rinsing the column with a small amount of petroleum ether-diethyl ether solution (1+1), collecting the whole effluent liquid in a 100mL plugged measuring cylinder, and fixing the volume with diethyl ether and uniformly mixing. The 50mL organic phase was precisely transferred to a round bottom flask with constant weight, and the solvent was distilled off by rotating in a water bath at 50℃to determine the trans fatty acid methyl ester. Put into a 10mL test tube with a plug, add 4mL isooctane for complete dissolution, add 0.2mL potassium hydroxide methanol solution, vortex for 1min, and put into the test tube for clarifying the mixture. 1g of sodium bisulfate is added to neutralize excessive potassium hydroxide, the mixture is stirred and mixed for 30s, the mixture is centrifuged for 5min at 4000r/min, the supernatant is filtered by a 0.45 mu m filter membrane, and the filtrate is used as a sample to be tested.
Gas chromatography conditions, column: RT-2560 (0.25 μm,100 m.times.0.25 μm); column box temperature 40 ℃, sample inlet temperature 250 ℃, split ratio: 30:1, the carrier gas is high-purity helium with a flow rate of 0.9ml/min. The following temperature increase program was used: maintaining at 140 deg.C for 5min, heating to 220 deg.C at 1.8deg.C/min, and maintaining for 20min;
the mass spectrum conditions, the ion source temperature and the interface temperature are 250 ℃ and 250 ℃, the ionization energy is 70eV, the detector voltage is 0.98kV, and the mass-to-charge ratio scanning range is 30-500amu.
Detection of polar compounds: 4g of pasta crumb was weighed and placed in a 50mL tube, 8mL of water was added and mixed well, followed by 10mL of hydrochloric acid. The mixture was transferred to a 125mL separatory funnel, the test tube was rinsed twice with 25mL of diethyl ether, and the washes were poured into the separatory funnel together. After the diethyl ether is completely poured in, adding a plug, shaking for 1min, carefully opening the plug, discharging gas, flushing the fat attached to the bottle stopper and the bottle mouth with a proper amount of petroleum ether-diethyl ether solution (1+1), and standing for 10-20 min until the upper layer of the ether solution is clear. The lower aqueous phase was placed in a 100mL beaker and the upper organic phase was placed in another clean separatory funnel, the extraction separatory funnel was washed with a small amount of petroleum ether-diethyl ether solution (1+1), and the organic phase was collected and combined in the separatory funnel. Pouring the water phase in the beaker back to the separating funnel, rinsing the beaker twice with 25mL of diethyl ether, pouring the washing liquid into the separating funnel together, repeating the extraction steps twice, combining the organic phases in the separating funnel, passing the whole organic phase through a proper amount of anhydrous sodium sulfate column, rinsing the column with a small amount of petroleum ether-diethyl ether solution (1+1), collecting the whole effluent liquid in a 100mL plugged measuring cylinder, and fixing the volume with diethyl ether and uniformly mixing. The 50mL organic phase was precisely transferred to a round bottom flask with constant weight, and the solvent was distilled off in a water bath at 50℃and stored in a refrigerator at 4 ℃. Accurately weighing 2.4g of prepared sample, adding 20mL (petroleum ether: diethyl ether=87:13) of nonpolar eluent, completely dissolving, cooling to room temperature, and fixing volume to 50mL. The 20mL of the constant volume solution was removed to the glass column, and a total of 200mL of nonpolar eluent was added in 3 times, and the valve was adjusted so that 200mL of eluent passed through the column in total in 90 min. The polar component adsorbed by the column was eluted with 150mL of one meter, and the eluate was collected in another 250mL flask. The solution of the polar component was placed in a rotary evaporator at 60 c and most of the solvent was evaporated under normal pressure. Then placing into a vacuum constant temperature drying oven at 40 ℃, drying for 20min under the negative pressure condition of 0.1MPa, placing into a glass dryer for cooling, and weighing.
Detection of acrylamide: detection of acrylamide was performed according to the method described in GB 5009.204-2014.
And (3) detecting the total phenol content: the prepared bread sample is crushed after being frozen and dried under ultra-low temperature vacuum, and 2.5g of bread flour is taken and added into 50mL of methanol solution with the volume fraction of 80 percent. Extracting in water bath at 37deg.C for 2 hr, performing ultrasonic treatment at room temperature for 30min, and centrifuging at 2600r/min for 15min to obtain supernatant as polyphenol extractive solution. 0.5mL of the polyphenol extract is diluted to 5mL by distilled water, 0.5mL of a furin reagent and 0.5mL (0.2 mg/mL) of sodium carbonate solution are added, the mixture is fully and uniformly shaken, the reaction is carried out for 60min at room temperature, and then the absorbance at 760nm is measured, and the result is expressed as gallic acid equivalent (mg gallic acid/g bread dried material).
Determination of amylose content: 50mg of the treated flour was placed in a beaker, 10mL of KOH solution (0.5 mol/L) was added thereto, and the mixture was stirred under boiling water conditions for 30 minutes, and after complete dissolution, the volume was set to 100mL. 15mL of the sample was removed, 1530mL of distilled water was added, the pH was adjusted to 3.5, 1mL of iodine reagent was added, the volume was set to 100mL, and the measurement was performed at 535nm and 570nm, and a blank solution comparison measurement was performed.
Measurement of protein denaturation rate: measurement of protein content the protein denaturation rate was measured according to the method described in GB 5009.5-2016 and was calculated according to the following formula:
determination of flour foamability: 5g of flour was dissolved in 100ml of distilled water and stirred by a stirrer (2500 r/min) for 30s, and foamability was calculated by comparing the number of foams by volume before and after. The foamability was calculated as follows:
in order to further illustrate the present invention, the following describes in detail a low acrylamide pasta product and a method for preparing the same.
Example 1:
the basic formula of the flour food is as follows:
the flour food is prepared by mixing flour food raw materials and auxiliary materials and then carrying out the following process.
Wet-heat pretreatment of flour edible acetic acid, sample weighing, dough kneading, proofing, shaping, and inert gas (N) 2 He is 80:20)) air frying, airing and cooling to obtain the finished product
The flour was treated under hot and humid conditions at 90℃for 1h.
Frying the sliced flour food in air fryer, and introducing inert gas (N) 2 He 80:20) 80%, air fryer treatment temperature 140 ℃, treatment time 20min, infrared heating wavelength 100 μm.
The detection is carried out according to the detection method in the implementation step.
According to detection, the proportion of amylose in flour starch is 25.17%, the protein denaturation rate is 21.3%, the foamability is 75.6%, the total trans-fatty acid content in 100g of flour products subjected to air frying and infrared treatment is 0.20g, the polar substance content is 3.04%, the acrylamide content is 34.15 mug/Kg, the total phenol content is 0.50mg/g, and the sensory score is 8.5 minutes.
Example 2:
the basic formula of the flour food is as follows:
the flour food is prepared by mixing flour food raw materials and auxiliary materials and then carrying out the following process.
Wet-heat pretreatment of flour edible acetic acid, sample weighing, dough kneading, proofing, shaping, and inert gas (N) 2 He is 70:30)) air frying, airing and cooling to obtain the finished product
The flour was treated under hot and humid conditions at 110℃for 1.5h.
Frying the sliced flour food in air fryer, and introducing inert gas (N) 2 He 70:30) is 85%, the air fryer treatment temperature is 140 ℃, the treatment time is 25min, and the infrared heating wavelength is 200 μm.
The detection is carried out according to the detection method in the implementation step.
According to detection, the flour starch has the advantages of 25.77 percent of amylose, 23.7 percent of protein denaturation, 63.2 percent of foamability, 0.22g of total trans fatty acid, 3.51 percent of polar substance, 30.21 mug/Kg of acrylamide, 0.41mg/g of total phenol and 8.9 minutes of sensory score in every 100g of flour product through air frying and infrared treatment.
Example 3:
the basic formula of the flour food is as follows:
the flour food is prepared by mixing flour food raw materials and auxiliary materials and then carrying out the following process.
Wet-heat pretreatment of flour edible acetic acid, sample weighing, dough kneading, proofing, shaping, and inert gas (N) 2 He is 60:40), air frying, airing and cooling to obtain the finished product
Treating at 110deg.C under damp-heat for 2 hr.
Frying the sliced flour food in air fryer, and introducing inert gas (N) 2 He 60:40) is 90%, the air fryer treatment temperature is 140 ℃, the treatment time is 30min, and the infrared heating wavelength is 300 μm.
The detection is carried out according to the detection method in the implementation step.
According to detection, the proportion of amylose in flour starch is 26.49%, the protein denaturation rate is 24.1%, the foamability is 57.8%, the total trans fatty acid content is 0.26g, the polar substance content is 3.74%, the acrylamide content is 31.07 mug/Kg, the total phenol content is 0.42mg/g and the sensory score is 8.6 minutes after air frying and infrared treatment are combined with each 100g of flour product.
Example 4:
the basic formula of the flour food is as follows:
the flour food is prepared by mixing flour food raw materials and auxiliary materials and then carrying out the following process.
Wet-heat pretreatment of flour edible acetic acid, sample weighing, dough kneading, proofing, shaping, and inert gas (N) 2 He is 70:30)) air frying, airing and cooling to obtain the finished product
The flour was treated under hot and humid conditions at 130℃for 1.5h.
Frying the sliced pasta in an air fryer with inert gas (N 2 He 70:30) was 90%, the air fryer treatment temperature was 150℃and the treatment time was 25 minutes, the infrared heating wavelength was 200. Mu.m.
The detection is carried out according to the detection method in the implementation step.
According to detection, the proportion of amylose in flour starch is 28.02%, the protein denaturation rate is 26.9%, the foamability is 49.2%, the total trans fatty acid content is 0.23g, the polar substance content is 3.76%, the acrylamide content is 27.68 mug/Kg, the total phenol content is 0.35mg/g and the sensory score is 9.3 minutes in every 100g of flour product through air frying and infrared treatment.
Example 5:
the basic formula of the flour food is as follows:
the flour food is prepared by mixing flour food raw materials and auxiliary materials and then carrying out the following process.
Wet-heat pretreatment of flour edible acetic acid, sample weighing, dough kneading, proofing, shaping, and inert gas (N) 2 He is 80:20)) air frying, airing and cooling to obtain the finished product
The flour was treated under hot and humid conditions at 130℃for 2h.
Frying the sliced pasta in an air fryer with inert gas (N 2 He 80:20) 80% air fryer treatment temperature 150 ℃ atThe treatment time was 25min, and the infrared heating wavelength was 100. Mu.m.
The detection is carried out according to the detection method in the implementation step.
According to detection, the proportion of amylose in flour starch is 28.43%, the protein denaturation rate is 28.2%, the foamability is 42.1%, the total trans-fatty acid content is 0.25g, the polar substance content is 3.87%, the acrylamide content is 28.19 mug/Kg, the total phenol content is 0.33mg/g and the sensory score is 8.5 minutes in every 100g of flour product after air frying and infrared treatment.
Comparative example 1:
the basic formula of the flour food is as follows:
| flour | White granulated sugar | Salt | Butter | Yeast | Water and its preparation method |
| 80g | 10g | 2.5g | 6g | 2g | 60g |
The flour food is prepared by mixing flour food raw materials and auxiliary materials and then carrying out the following process.
Weighing, kneading dough, kneading, proofing, shaping, baking, cooling and obtaining the final product
Frying the sliced flour food in a frying pan at 160deg.C for 20min.
The detection is carried out according to the detection method in the implementation step.
According to detection, the proportion of amylose in flour starch is 22.25%, the protein denaturation rate is 0%, the foamability is 83.0%, the total trans-fatty acid content in 100g of flour product is 0.42g, the polar substance content is 4.83%, the acrylamide content is 37.79 mug/Kg, the total phenol content is 0.17mg/g, and the sensory score is 7.0 minutes in the traditional fried flour product.
Comparative example 2:
the basic formula of the flour food is as follows:
| flour | White granulated sugar | Salt | Butter | Yeast | Water and its preparation method |
| 80g | 10g | 2.5g | 6g | 2g | 60g |
The flour food is prepared by mixing flour food raw materials and auxiliary materials and then carrying out the following process.
Wet-heat pretreatment of flour edible acetic acid, sample weighing, dough kneading, proofing, shaping, and inert gas (N) 2 He is 80:20)) air frying, airing and cooling to obtain the finished product
The flour was treated under hot and humid conditions at 120℃for 1h.
Frying the sliced pasta in an air fryer with inert gas (N 2 He 80:20) was 85% at an air fryer treatment temperature of 160℃for 20 minutes and an infrared heating wavelength of 300. Mu.m.
The detection is carried out according to the detection method in the implementation step.
According to detection, the proportion of amylose in flour starch is 27.51%, the protein denaturation rate is 24.32%, the foamability is 53.37%, the total trans fatty acid content is 0.26g, the polar substance content is 4.13%, the acrylamide content is 33.07 mug/Kg, the total phenol content is 0.19mg/g and the sensory score is 7.1 minutes after air frying and infrared treatment are combined with each 100g of flour product.
Comparative example 3:
the basic formula of the flour food is as follows:
the flour food is prepared by mixing flour food raw materials and auxiliary materials and then carrying out the following process.
Wet-heat pretreatment of flour edible acetic acid, sample weighing, dough kneading, proofing, shaping, and inert gas (N) 2 He is 100:0)), airing, cooling and finished product
The flour was treated under hot and humid conditions at 120℃for 1h.
Frying the sliced flour food in an air fryer with nitrogen inlet ratio of 85%, air fryer treatment temperature of 160deg.C and treatment time of 20min, and infrared heating wavelength of 300 μm.
The detection is carried out according to the detection method in the implementation step.
According to detection, the proportion of amylose in flour starch is 27.51%, the protein denaturation rate is 24.32%, the foamability is 53.37%, the total trans fatty acid content is 0.29g, the polar substance content is 3.95%, the acrylamide content is 33.61 mug/Kg, the total phenol content is 0.32mg/g and the sensory score is 8.2 minutes after air frying and infrared treatment are combined with each 100g of flour product.
Comparative example 4:
the basic formula of the flour food is as follows:
the flour food is prepared by mixing flour food raw materials and auxiliary materials and then carrying out the following process.
Wet-heat pretreatment of flour edible acetic acid, sample weighing, dough kneading, proofing, shaping, and inert gas (N) 2 He is 80:20)), air frying, airing and finished product
The flour was treated for 2.5h at 140℃under moist heat.
Frying the sliced flour food in an air fryer at 160deg.C for 25min with infrared heating wavelength of 300 μm.
The detection is carried out according to the detection method in the implementation step.
According to detection, the proportion of amylose in flour starch is 28.72%, the protein denaturation rate is 29.9%, the foamability is 40.2%, the total trans fatty acid content is 0.30g, the polar substance content is 4.10%, the acrylamide content is 36.71 mug/Kg, the total phenol content is 0.27mg/g and the sensory score is 6.8 minutes after air frying and infrared treatment are combined with each 100g of flour product.
Comparative example 5:
the basic formula of the flour food is as follows:
the flour food is prepared by mixing flour food raw materials and auxiliary materials and then carrying out the following process.
Wet-heat pretreatment of flour edible acetic acid, sample weighing, dough kneading, proofing, shaping, and inert gas (N) 2 He is 80:20)), air frying, airing and finished product
The flour was treated under hot and humid conditions at 120℃for 2h.
Frying the sliced flour food in an air fryer at 190 deg.C for 40min with infrared heating wavelength of 200 μm.
The detection is carried out according to the detection method in the implementation step.
According to detection, the proportion of amylose in flour starch is 27.93%, the protein denaturation rate is 26.65%, the foamability is 50.26%, the total trans fatty acid content is 0.29g, the polar substance content is 4.03%, the acrylamide content is 35.96 mug/Kg, the total phenol content is 0.28mg/g and the sensory score is 6.5 minutes after air frying and infrared treatment are combined with each 100g of flour product.
Comparative example 6:
the basic formula of the flour food is as follows:
the flour food is prepared by mixing flour food raw materials and auxiliary materials and then carrying out the following process.
Wet-heat pretreatment of flour edible acetic acid, sample weighing, dough kneading, proofing, shaping, and inert gas (N) 2 He is 70:30)), air frying, airing and finished product
The flour was treated under hot and humid conditions at 120℃for 2h.
Frying the sliced flour food in an air fryer at 150deg.C for 25min with infrared heating wavelength of 400 μm.
The detection is carried out according to the detection method in the implementation step.
According to detection, the proportion of amylose in flour starch is 28.43%, the protein denaturation rate is 28.2%, the foamability is 42.1%, the total trans fatty acid content is 0.26g, the polar substance content is 4.11%, the acrylamide content is 28.05 mug/Kg, the total phenol content is 0.30mg/g and the sensory score is 6.8 minutes after air frying and infrared treatment are combined in every 100g of flour product.
Comparative example 7:
the basic formula of the flour food is as follows:
the flour food is prepared by mixing flour food raw materials and auxiliary materials and then carrying out the following process.
Wet-heat pretreatment of flour edible acetic acid, sample weighing, dough kneading, proofing, shaping, and inert gas (N) 2 He is 70:30)), air frying, airing and finished product
The flour was treated for 2.5h at 140℃under moist heat.
Frying the sliced flour food in an air fryer at 190 deg.C for 40min with infrared heating wavelength of 400 μm.
The detection is carried out according to the detection method in the implementation step.
According to detection, the proportion of amylose in flour starch is 28.72%, the protein denaturation rate is 29.9%, the foamability is 40.2%, the total trans fatty acid content is 0.35g, the polar substance content is 4.24%, the acrylamide content is 37.63 mug/Kg, the total phenol content is 0.24mg/g and the sensory score is 5.5 minutes after air frying and infrared treatment are combined with each 100g of flour product.
The foregoing is merely a preferred embodiment of the present invention and it should be noted that modifications and adaptations to those skilled in the art may be made without departing from the principles of the present invention, which are intended to be comprehended within the scope of the present invention.
Claims (4)
1. A method for preparing a low acrylamide pasta product, comprising the steps of:
a) Pre-treating the wheaten food raw material, kneading dough, proofing, and shaping to obtain kneaded dough; the pretreatment is a wet-heat pretreatment of edible acetic acid, and the wet-heat pretreatment is specifically that the wheaten food raw material is treated by 1-2 h under the wet-heat condition of 90-130 ℃ edible acetic acid steam; the formula of the wheaten food raw materials comprises 60-80 g of flour, 5-15 g of white granulated sugar, 2-8 g of salt, 4-10 g of butter, 2-2.5 g of yeast, 50-80 g of water and 3-7 g of evening primrose meal ethanol extract;
b) Frying the kneaded dough in an air fryer to obtain the dough; the air frying is carried out under the condition of inert gas; the temperature of the air frying is 140-180 ℃, and the time of the air frying is 20-30 min; the infrared heating wavelength of the air frying is 100-300 mu m; the inert gas comprises nitrogen and helium; wherein the proportion of the inert gas is 70% -90%, N 2 The proportion is 60% -70%.
2. The method of claim 1, wherein the dough is formed by stirring and mixing raw materials and auxiliary materials, the dough is fully spread and then formed into a film shape, the broken edge is irregularly saw-toothed, and butter is added for continuous stirring until the dough is smooth; proofing in a constant temperature incubator with humidity of 90% for 90min, and extrusion molding.
3. The method of claim 1, wherein the pasta product is bread or a cookie.
4. A low acrylamide pasta product characterized by being prepared by the preparation method of any one of claims 1-3.
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