CN115720918A - Method for synchronously reducing content of acrylamide and 5-hydroxymethyl furfural in baked biscuits - Google Patents
Method for synchronously reducing content of acrylamide and 5-hydroxymethyl furfural in baked biscuits Download PDFInfo
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- 238000000034 method Methods 0.000 title claims abstract description 22
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- RJGBSYZFOCAGQY-UHFFFAOYSA-N hydroxymethylfurfural Natural products COC1=CC=C(C=O)O1 RJGBSYZFOCAGQY-UHFFFAOYSA-N 0.000 title claims description 26
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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
Technical Field
The invention belongs to the field of food hazard inhibition, and particularly relates to a method for synchronously reducing the contents of acrylamide and 5-hydroxymethylfurfural in baked biscuits.
Background
Acrylamide (AA), a substance having 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 shown to be carcinogenic toxic to humans as its in vivo metabolite, 5-sulfofurfural. The problem to be solved is how to simultaneously inhibit acrylamide and 5-hydroxymethylfurfural in heated food.
In the present scientific research, many methods have been found to effectively inhibit acrylamide in thermally processed foods, such as reducing the content of effective precursors in foods, changing the thermal processing mode, optimizing the variety and storage mode of food raw materials and fermentation, etc. However, it is difficult to implement specific operations in factory processing or home cooking. Furthermore, the related art teaches that the addition of acids, amino acids, proteins or other carbohydrates also reduces the content of acrylamide or 5-hydroxymethylfurfural, but these methods may result in the generation of unpleasant odors in foods.
Disclosure of Invention
The invention aims to solve the defects of the prior art and provides a method for synchronously reducing the contents of acrylamide and 5-hydroxymethyl furfural in baked biscuits, which specifically adopts the following technical scheme:
a method for synchronously reducing the content of acrylamide and 5-hydroxymethylfurfural in baked biscuits 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.
Based on the technical problems that only one of AA and 5-HMF is usually targeted in the prior art, and peculiar smell can be generated. The inventor finds that when a specific amount of the steamed tea residue dietary fiber (2% of the flour mass) or the fermented tea residue dietary fiber (3% of the flour mass) is added in the process of making the baked biscuit, the contents of AA and 5-HMF can be synchronously reduced, and no peculiar smell is generated. When other amount is added, not only the simultaneous inhibition of AA and 5-HMF cannot be realized, but also a certain promotion effect on one of AA and 5-HMF is realized.
The cooked tea residue dietary fiber is the cooked tea residue dietary fiber, and the fermented tea residue dietary fiber is the fermented tea residue dietary fiber; when the untreated tea residue dietary fiber is added in the process of making the baked biscuit, the AA and the 5-HMF are not inhibited or even promoted to a certain extent.
The tea residue dietary fiber is the residual part of the tea leaves after extraction, and the method not only realizes the effect of synchronously reducing the AA and 5-HMF content in the baked biscuit, but also realizes the reutilization of biological resources.
Based on the above findings, the present invention also provides a baked biscuit, which comprises 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-leaf dietary fiber or the fermented tea-leaf dietary fiber is further included, the steamed tea-leaf dietary fiber accounts for 2% of the flour by mass, and the fermented tea-leaf dietary fiber accounts for 3% of the flour by mass.
Preferably, the sweeteners are sucrose and corn syrup. More preferably, the sucrose is fine-grained sucrose; the corn syrup is high fructose corn syrup.
Preferably, 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.
Preferably, the milk powder is skimmed milk powder.
The invention also provides a preparation method of the baked biscuit, which 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 of step (1) whileAdding dietary fiber of steamed tea residue or fermented tea residue, 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.
Preferably, in the step (4) of the above production method, the baking conditions include: the temperature was 180 ℃ and the time was 8 minutes.
Preferably, in the step (2) of the above production method, the stirring time is 1min.
The invention has the beneficial effects that: 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.
Drawings
FIG. 1 is a graph showing the results of the 5-HMF content of baked cookies produced by adding different amounts of U-SDF, F-SDF, and H-SDF;
FIG. 2 is a graph showing the results of AA content in baked cookies prepared by adding different contents of U-SDF, F-SDF, and H-SDF.
Detailed Description
The concept and technical effects of the present invention will be clearly and completely described below in conjunction with the embodiments and the accompanying drawings to fully understand the objects, aspects and effects of the present invention.
Example 1:
a method for making baked biscuits comprises the following steps:
(1) 33.6g of fine-grained sucrose, 0.8g of skimmed milk powder, 0.8g of NaHCO 3 And 1g NaCl and 20g shortening are fully mixed for 3min;
(2) 1.2g high fructose corn syrup (42%) and 0.4g NH 4 HCO 3 Dissolving in 17.6g water, adding the mixture of step (1) while adding untreated tea residue dietary fiber (U-SDF), and stirring for 1min;
(3) Adding 80g of flour and stirring until dough is formed;
(4) Making the dough into a plurality of biscuit-shaped dough blanks by using a mould, and baking the dough blanks under the baking conditions that: the temperature is 180 ℃ and the time is 8 minutes; drying to room temperature to obtain baked biscuit.
By adopting the preparation method, the baked biscuits are prepared according to the condition that 1%, 2% and 3% of U-SDF by mass of the flour is added respectively, and the baked biscuits are obtained for later use.
Example 2:
a method for making baked biscuits comprises the following steps:
(1) 33.6g of fine-grained sucrose, 0.8g of skimmed milk powder, 0.8g of NaHCO 3 And 1g NaCl and 20g shortening are fully mixed for 3min;
(2) 1.2g high fructose corn syrup (42%) and 0.4g NH 4 HCO 3 Dissolving in 17.6g water, adding the mixture of step (1) and fermented tea residue dietary fiber (F-SDF), and stirring for 1min;
(3) Adding 80g of flour and stirring until dough is formed;
(4) Making the dough into a plurality of biscuit-shaped dough blanks by using a mould, and baking the dough blanks under the baking conditions that: the temperature is 180 ℃ and the time is 8 minutes; drying to room temperature to obtain baked biscuit.
By adopting the preparation method, the baked biscuits are prepared according to the condition that 1%, 2% and 3% of F-SDF by mass of flour is added respectively, and the baked biscuits are obtained for later use.
Example 3:
a method for making baked biscuits comprises the following steps:
(1) 33.6g of fine-grained sucrose, 0.8g of skimmed milk powder, 0.8g of NaHCO 3 And 1g NaCl and 20g shortening are fully mixed for 3min;
(2) 1.2g high fructose corn syrup (42%) and 0.4g NH 4 HCO 3 Dissolving in 17.6g water, adding the mixture of step (1) and cooked tea residue dietary fiber (H-SDF), and stirring for 1min;
(3) Adding 80g of flour and stirring until dough is formed;
(4) Making the dough into a plurality of biscuit-shaped dough blanks by using a mould, and baking the dough blanks under the baking conditions that: the temperature is 180 ℃ and the time is 8 minutes; drying to room temperature to obtain baked biscuit.
By adopting the preparation method, the baked biscuits are prepared according to the condition that 1%, 2% and 3% of H-SDF by mass of the flour is added respectively, and the baked biscuits are obtained and are ready for use.
And (3) detection test:
the control group was a control group, and was the same as in example 1 except that no tea residue dietary fiber was added.
(1) The baked biscuits prepared in examples 1 to 3 were subjected to HPLC-MS detection analysis to determine the contents of acrylamide (AA) and 5-hydroxymethylfurfural (5-HMF). The specific results are shown in fig. 1 and 2.
The following conclusions can be drawn from fig. 1 and 2:
U-SDF has no inhibiting effect on the formation of AA and 5-HMF, and has a large promoting effect on AA (promoting effect on 5-HMF) even at a high adding amount.
And 2% addition of H-SDF and 3% addition of F-SDF can achieve simultaneous suppression of AA and 5-HMF formation. The reduction rate of AA reaches 4.7-9.9%, and the reduction rate of 5-HMF reaches 18.6-32.4%. While H-SDF and F-SDF with non-specific addition amount can not realize synchronous inhibition of AA and 5-HMF formation, and even can have promotion effect on one of the AA and the 5-HMF.
(2) The baked biscuits prepared in examples 1-3 were analyzed by HS-SPME/GC-MS detection to investigate the composition of volatile components in the biscuits with and without SDF, and the results of volatile compound identification are summarized in Table 1. The target sample contains 36 volatile chemical substances, which are mainly divided into five groups: ketones, aldehydes, pyrazines, hydrocarbons and alcohols.
TABLE 1
6 ketone-containing chemicals were found in the biscuit. The SDF treated biscuit contained 2-heptanone, 4H-pyran-4-one, 2,3-dihydro-3,5-dihydroxy-6-methyl, 2,3-butanedione, 1-hydroxy-2-propanone and 2,3-pentanedione, but no 2 (5H) -furanone, as compared to the control. In the Maillard reaction of xylose and chicken peptide, the formation of four volatile compounds containing ketones, namely 2-butanone, 2,3-butanedione, 3-hydroxy-2-butanone and 1-hydroxy-2-propanone, has been reported, which have a butter and sweet taste. In addition, a total of 14 aldehydes were detected in the biscuit, whereas only 6 of them were present in the control biscuit. The aldehydes have a fatty aroma and Jiao Tianwei, which are the main aroma substances that contribute to the wheat flavor. Benzaldehyde and phenylacetaldehyde are reported to be formed by Strecker degradation, and some aromatic aldehydes are generated by chemical reactions with sugars, amino acids and phenolic acids as reactants, which may also be responsible for the abundance of aldehydes in SDF treated cookies. Pyrazines are volatile maillard reaction products with a unique nut and roasted aroma, and a total of 6 pyrazines were detected in the biscuit. Only pyrazine and methylpyrazine 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. The alkane mainly comes from the uniform cracking of fatty acid alkoxy free radicals, and does not greatly contribute to the wheat flavor of the wheat germ biscuit.
Therefore, the baked biscuits treated by the SDF do not have peculiar smell in the prior art, but have better smell.
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 (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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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202211088873.3A CN115720918A (en) | 2022-09-07 | 2022-09-07 | Method for synchronously reducing content of acrylamide and 5-hydroxymethyl furfural in baked biscuits |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202211088873.3A CN115720918A (en) | 2022-09-07 | 2022-09-07 | Method for synchronously reducing content of acrylamide and 5-hydroxymethyl furfural in baked biscuits |
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| CN115720918A true CN115720918A (en) | 2023-03-03 |
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|---|---|---|---|
| CN202211088873.3A Pending CN115720918A (en) | 2022-09-07 | 2022-09-07 | Method for synchronously reducing content of acrylamide and 5-hydroxymethyl furfural in baked biscuits |
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Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2014112960A2 (en) * | 2013-01-18 | 2014-07-24 | Gokmen Vural | Acrylamide-free bakery product and the production method thereof |
| CN105594800A (en) * | 2016-01-28 | 2016-05-25 | 天津科技大学 | Fried dough twist with low acrylamide and 5-hydroxymethylfurfural content and preparation method thereof |
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Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2014112960A2 (en) * | 2013-01-18 | 2014-07-24 | Gokmen Vural | Acrylamide-free bakery product and the production method thereof |
| CN105594800A (en) * | 2016-01-28 | 2016-05-25 | 天津科技大学 | Fried dough twist with low acrylamide and 5-hydroxymethylfurfural content and preparation method thereof |
Non-Patent Citations (1)
| Title |
|---|
| YINGJIE MA ETAL: "Soluble dietary fiber from tea residues with inhibitory effects against acrylamide and 5-hydroxymethylfurfural formation in biscuits: The role of bound polyphenols", FOOD RESEARCH INTERNATIONAL, pages 2 - 2 * |
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