CN115720918A - Method for synchronously reducing content of acrylamide and 5-hydroxymethyl furfural in baked biscuits - Google Patents

Abstract

The invention belongs to the field of hazard inhibition in foods, and discloses a method for synchronously reducing the content of AA and 5-HMF in baked biscuits. The method comprises the following steps: adding steamed tea residue dietary fiber or fermented tea residue dietary fiber in the process of making baked biscuit; the addition amount of the dietary fiber of the steamed and cooked tea residue is 2 percent of the mass of the flour, and the addition amount of the dietary fiber of the fermented tea residue is 3 percent of the mass of the flour. According to the invention, by adding a specific amount of the steamed tea residue dietary fiber or the fermented tea residue dietary fiber, the contents of AA and 5-HMF can be synchronously reduced, no peculiar smell is generated, and the reutilization of biological resources is realized.

Description

Method for synchronously reducing the content of acrylamide and 5-hydroxymethylfurfural in baked biscuits

technical field

The invention belongs to the field of suppression of harmful substances in food, and in particular relates to a method for synchronously reducing the content of acrylamide and 5-hydroxymethylfurfural in baked biscuits.

Background technique

Acrylamide (AA), as a substance with strong neurotoxicity and reproductive toxicity to the human body, was defined as a "Class 2A carcinogen" by the International Agency for Research on Cancer (IARC) as early as 1994. 5-Hydroxymethylfurfural (5-HMF) has also been confirmed that its metabolite 5-sulfofurfural has carcinogenic toxicity to humans. How to simultaneously suppress acrylamide and 5-hydroxymethylfurfural in heated foods is an urgent problem to be solved.

In the existing scientific research, people have found many effective ways to inhibit acrylamide in thermally processed foods, such as reducing the content of effective precursors in foods, changing thermal processing methods, optimizing the varieties and storage methods of food raw materials, and fermentation. However, it is relatively difficult for these methods to realize specific operations in factory processing or home cooking. In addition, related technologies point out that when acid, amino acid, protein or other carbohydrates are added, the content of acrylamide or 5-hydroxymethylfurfural can also be reduced, but these methods may cause bad smell in food.

Contents of the invention

The purpose of the present invention is to solve the deficiencies of the prior art, to provide a method for synchronously reducing the content of acrylamide and 5-hydroxymethylfurfural in baked biscuits, specifically adopting the following technical solutions:

A method for synchronously reducing the content of acrylamide and 5-hydroxymethylfurfural in baked biscuits, comprising the following steps: adding steamed tea dregs dietary fiber or fermented tea dregs dietary fiber during the process of making baked biscuits; The added amount of fiber is 2% of the mass of the flour, and the added amount of the fermented tea dregs dietary fiber is 3% of the mass of the flour.

Based on the prior art, only one of AA and 5-HMF can be targeted, and there are technical problems that may cause peculiar smell. The inventor found through research that in the process of making baked biscuits, when adding a specific amount of dietary fiber from steamed tea residue (2% of flour quality) or fermented tea residue dietary fiber (3% of flour quality), AA and 5% can be achieved. -Simultaneous reduction of HMF content without producing off-flavor. When other amounts were added, not only the synchronous inhibitory effect of AA and 5-HMF could not be realized, but even one of AA and 5-HMF could be promoted to a certain extent.

It should also be noted that the dietary fiber of steamed tea residue is the dietary fiber of tea residue after cooking, and the dietary fiber of fermented tea residue is the dietary fiber of fermented tea residue; When the tea residue dietary fiber is treated, it has no inhibitory effect on AA and 5-HMF, and even has a certain promotion effect.

Tea dregs dietary fiber is the part left after tea leaves are extracted. The method of the invention not only achieves the effect of synchronously reducing the contents of AA and 5-HMF in baked biscuits, but also realizes the reuse of biological resources.

Based on the above findings, the present invention also provides a baked biscuit, the raw materials of which include: flour, water, milk powder, NaHCO ₃ , NaCl, shortening, sweetener, NH ₄ HCO ₃ ; Fermented tea dregs dietary fiber, the quality of steamed tea dregs dietary fiber is 2% of flour mass, and the quality of fermented tea dregs dietary fiber is 3% of flour mass.

Preferably, the sweeteners are sucrose and corn syrup. More preferably, the sucrose is granulated sucrose; the corn syrup is high fructose corn syrup.

Preferably, the mass ratio of flour, water, milk powder, NaHCO ₃ , NaCl, shortening, NH ₄ HCO ₃ , sucrose and corn syrup is 80g: 17.6g: 0.8g: 0.8g: 1g: 20g: 0.4g: 33.6g : 1.2g.

Preferably, the milk powder is skimmed milk powder.

The present invention also provides a method for making the above-mentioned baked biscuit, comprising the following steps:

(1) mixing sucrose, milk powder, NaHCO ₃ , NaCl and shortening to obtain a mixture;

(2) Dissolving corn syrup and NH ₄ HCO ₃ in water, then adding the mixture of step (1), and simultaneously adding cooking tea residue dietary fiber or fermented tea residue dietary fiber, and stirring;

(3) Add flour and stir until a dough is formed;

(4) The dough is molded into several biscuit-shaped dough bases and then baked to obtain the baked biscuits.

Preferably, in the step (4) of the above-mentioned production method, the baking conditions include: the temperature is 180° C., and the time is 8 minutes.

Preferably, in the step (2) of the above preparation method, the stirring time is 1 min.

The beneficial effect of the present invention is: the present invention can realize the synchronous reduction of AA and 5-HMF content by adding a specific amount of cooking tea dregs dietary fiber or fermented tea dregs dietary fiber, and does not produce peculiar smell, and at the same time realizes biological resource reuse.

Description of drawings

Figure 1 shows the results of the content of 5-HMF in baked biscuits made by adding different contents of U-SDF, F-SDF, and H-SDF;

Fig. 2 is a diagram showing the results of AA content of baked biscuits prepared by adding different contents of U-SDF, F-SDF, and H-SDF.

Detailed ways

The conception of the present invention and the technical effects produced will be clearly and completely described below in conjunction with the embodiments and drawings, so as to fully understand the purpose, scheme and effect of the present invention.

Example 1:

A method for making biscuits, comprising the steps of:

(1) 33.6g fine sucrose, 0.8g skimmed milk powder, _0.8g NaHCO and 1g NaCl were fully mixed with 20g shortening for 3min;

(2) Dissolve 1.2g high fructose corn syrup (42%) and 0.4g NH ₄ HCO ₃ in 17.6g water, then add the mixture of step (1), and add the tea residue dietary fiber (U- SDF), stirred for 1min;

(3) Add 80g of flour and stir until a dough is formed;

(4) The dough is molded into several biscuit-shaped blanks and then baked. The baking conditions include: the temperature is 180° C., and the time is 8 minutes; drying to room temperature to obtain baked biscuits.

Using the above production method, the baked biscuits were prepared according to the situation of adding 1%, 2% and 3% U-SDF of flour mass respectively, and the baked biscuits were obtained for later use.

Example 2:

A method for making biscuits, comprising the steps of:

(1) 33.6g fine sucrose, 0.8g skimmed milk powder, _0.8g NaHCO and 1g NaCl were fully mixed with 20g shortening for 3min;

(2) Dissolve 1.2g high fructose corn syrup (42%) and 0.4g NH ₄ HCO ₃ in 17.6g water, then add the mixture of step (1), and add fermented tea dregs dietary fiber (F-SDF) at the same time, stir 1min;

(3) Add 80g of flour and stir until a dough is formed;

(4) The dough is molded into several biscuit-shaped blanks and then baked. The baking conditions include: the temperature is 180° C., and the time is 8 minutes; drying to room temperature to obtain baked biscuits.

Using the above-mentioned production method, the production of baked biscuits was carried out according to the situation of adding F-SDF of 1%, 2% and 3% of flour mass respectively, and the baked biscuits were obtained for later use.

Example 3:

A method for making biscuits, comprising the steps of:

(1) 33.6g fine sucrose, 0.8g skimmed milk powder, _0.8g NaHCO and 1g NaCl were fully mixed with 20g shortening for 3min;

(2) Dissolve 1.2g high fructose corn syrup (42%) and 0.4g NH ₄ HCO ₃ in 17.6g water, then add the mixture of step (1), and add steamed tea residue dietary fiber (H-SDF) at the same time, stir 1min;

(3) Add 80g of flour and stir until a dough is formed;

(4) The dough is molded into several biscuit-shaped blanks and then baked. The baking conditions include: the temperature is 180° C., and the time is 8 minutes; drying to room temperature to obtain baked biscuits.

Using the above-mentioned production method, the production of baked biscuits was carried out according to the situation of adding H-SDF of 1%, 2% and 3% of flour mass respectively, and the baked biscuits were obtained for later use.

Detection test:

The control group is the control group, which is the same as in Example 1 except that no tea residue dietary fiber is added.

(1) Perform HPLC-MS detection and analysis on the baked biscuits prepared in Examples 1-3, and determine the contents of acrylamide (AA) and 5-hydroxymethylfurfural (5-HMF). The specific results are shown in Figure 1 and Figure 2.

From Figure 1 and Figure 2, the following conclusions can be known:

U-SDF has no inhibitory effect on the formation of AA and 5-HMF, and even has a greater promotion effect on AA (it also has a promotion effect on 5-HMF) at a high dosage.

However, 2% H-SDF and 3% F-SDF could inhibit the formation of AA and 5-HMF synchronously. The reduction rate reached 4.7-9.9% for AA and 18.6-32.4% for 5-HMF. The addition of H-SDF and F-SDF in non-specific amounts could not inhibit the formation of AA and 5-HMF synchronously, and even promoted one of them.

(2) Carry out HS-SPME/GC-MS detection and analysis to the baked biscuit that embodiment 1-3 makes, research contains the volatile component composition in the biscuit of SDF and does not contain SDF, the identification result of volatile compound is summarized in the table 1. The target sample contained 36 volatile chemicals, mainly divided into five groups: ketones, aldehydes, pyrazines, hydrocarbons, and alcohols.

Table 1

Six ketone-containing chemicals were found in the biscuits. Compared with the control group, the biscuits treated with SDF contained 2-heptanone, 4H-pyran-4-one, 2,3-dihydro-3,5-dihydroxy-6-methyl, 2,3- Diacetyl, 1-hydroxy-2-propanone, and 2,3-pentanedione, but no 2(5H)-furanone. While in the Maillard reaction of xylose and chicken peptides, the formation of four ketone-containing volatile compounds has been reported, namely, 2-butanone, 2,3-butanedione, 3-hydroxy-2-butanone Ketones and 1-hydroxy-2-propanone, which have a buttery and sweet taste. In addition, a total of 14 aldehydes were detected in the biscuits, while only 6 of them were present in the control biscuits. Aldehydes have fat aroma and burnt sweetness, and are the main aroma substances forming wheat flavor. It has been reported that benzaldehyde and phenylacetaldehyde are formed through Strecker degradation, and some aromatic aldehydes are produced through chemical reactions with sugars, amino acids, and phenolic acids as reactants, which may also be the reason for the abundance of aldehydes in SDF-treated biscuits s reason. Pyrazines are volatile Maillard reaction products with unique nutty and toasty aromas. A total of 6 pyrazines were detected in biscuits. Only pyrazines and methylpyrazines were present in the control biscuits, while the main 5 pyrazines were present in the F-SDF treated biscuits. In addition, a total of 4 hydrocarbons, 3 alcohols, ethyl acetate, 2-pentylfuran, and naphthalene were detected in the biscuits, while only pentane, 2-furanmethanol, and limonene were detected in the control group. The alkanes mainly come from the uniform cracking of alkoxy radicals of fatty acids, and do not contribute much to the wheat flavor of wheat germ biscuits.

It can be seen that the baked biscuit treated with SDF of the present invention does not have the peculiar smell in the prior art, but smells better.

The above descriptions are only preferred embodiments of the present invention, and the present invention is not limited to the above-mentioned embodiments, as long as they achieve the technical effects of the present invention by the same means, they should all belong to the protection scope of the present invention. Various modifications and changes may be made to the technical solutions and/or implementations within the protection scope of the present invention.

Claims (10)

1. A method for synchronously reducing the content of acrylamide and 5-hydroxymethylfurfural in baked biscuits is characterized by comprising the following steps: adding steamed tea residue dietary fiber or fermented tea residue dietary fiber in the process of making baked biscuit; the addition amount of the dietary fiber of the steamed tea leaves is 2 percent of the mass of the flour, and the addition amount of the dietary fiber of the fermented tea leaves is 3 percent of the mass of the flour.

2. The baked biscuit is characterized by comprising the following raw materials: flour, water, milk powder and NaHCO ₃ NaCl, shortening, sweetening agent and NH ₄ HCO ₃ (ii) a The steamed tea residue dietary fiber or the fermented tea residue dietary fiber is also included, the mass of the steamed tea residue dietary fiber is 2% of the mass of the flour, and the mass of the fermented tea residue dietary fiber is 3% of the mass of the flour.

3. Baked biscuit according to claim 2, characterized in that the sweeteners are sucrose and corn syrup.

4. Baked biscuit according to claim 3, characterized in that the sucrose is fine-grained sucrose.

5. Baked biscuit according to claim 3, characterized in that the corn syrup is high fructose corn syrup.

6. Baked biscuit according to claim 3, characterized in that flour, water, milk powder, naHCO ₃ NaCl, shortening, NH ₄ HCO ₃ The mass ratio of the sucrose to the corn syrup is 80g:17.6g:0.8g:0.8g:1g:20g:0.4g:33.6g:1.2g.

7. Baked biscuit according to claim 2, characterized in that the milk powder is skimmed milk powder.

8. A method for making baked biscuits as claimed in any of claims 3 to 7, characterized in that it comprises the following steps:

(1) Mixing sucrose, milk powder, and NaHCO ₃ Mixing NaCl and shortening to obtain a mixture;

(2) Mixing corn syrup and NH ₄ HCO ₃ Dissolving in water, adding the mixture obtained in step (1), adding steamed tea residue dietary fiber or fermented tea residue dietary fiber, and stirring;

(3) Adding flour and stirring until dough is formed;

(4) And (3) making the dough into a plurality of biscuit-shaped dough blanks by using a mould, and baking to obtain the baked biscuits.

9. The method of claim 8, wherein in step (4), the baking conditions include: the temperature was 180 ℃ and the time was 8 minutes.

10. The method according to claim 8, wherein in the step (2), the stirring time is 1min.

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