Compound acrylamide inhibitor special for crisps

Abstract

The invention discloses a compound acrylamide inhibitor special for crisps. The compound acrylamide inhibitor consists of the following components in percentage by weight: 20 to 60 percent of antioxidant of bamboo leaf, 20 to 60 percent of glycine, and 10 to 30 percent of D-erythorbate or D-sodium erythorbate. The inhibitor is applied to the process of processing the crisps, obviously reduces thecontent of acrylamide, can make the crisps maintain proper crispiness and brittleness, prevents the crisps from generating high fragment rate in the storage and transportation processes, and contributes to producing safe and high-quality crisps.

Description

technical field [0001] The invention relates to the technical field of food additives and food safety control; in particular, it relates to a composite natural food additive mainly composed of bamboo leaf antioxidants, glycine, D-erythorbic acid and its sodium salt, which can be used in the processing of fried potato chips At the same time, it is used as an acrylamide inhibitor and an oil antioxidant. Background technique [0002] Acrylamide (acrylamide) is commonly known as C poison. In addition to smoking, human C-toxin mainly comes from food, especially high-temperature processed foods rich in starch, among which fried potato products are high-risk areas for human C-toxin hazards. [0003] Potatoes are one of the four major food crops in the world, and their products have accounted for 45-70% of the entire leisure food. Among them, the annual trade volume of global fried potato chips has exceeded 20 billion U.S. dollars, and fried french fries are close to 18 billion U....

AI Technical Summary

Problems solved by technology

However, when it is used in fried potato chips, it will bring some adverse effects, that is, when the additive amount of bamboo leaf antioxidants is high, it will increase the brittleness of fried potato chips, resulting in an increase in the fragmentation rate

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