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Composition for degrading acrylamide in deep-fried foods and application method of same

A technology for acrylamide and fried food, applied in the fields of application, food preparation, food science, etc., can solve the problem of high content of acrylamide, and achieve the effects of easy purchase, abundant raw materials and good use effect.

Inactive Publication Date: 2013-09-25
张留堂
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] In view of the above situation, in order to solve the defects of the prior art, the object of the present invention is to provide a composition for degrading acrylamide in fried food and its application method, which can effectively solve the problem of excessive acrylamide content in fried food

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0013] This composition is made up of acid-base balance powder and degradation solution, and described acid-base balance powder is:

[0014] ①. Mix brown rice, wheat husk, yellow rice, rice, and poria cocos in a weight ratio of 1.5:2.5:2:1.5:0.4, crush them through a 80-100 mesh sieve to form the first fine powder, and store them at 18-25°C , add 50-60% water of the first fine powder weight to ferment for 5-6 days, dry to obtain the first fermentation dry product, add 70% water of its weight to the first fermentation dry product, at 18 At ~25°C, let stand for 20-30 minutes, filter to obtain the first filtrate;

[0015] ②. Then mix the same brown rice, wheat husk, yellow rice, rice, and poria cocos in the weight ratio of 1.5:2.5:2:1.5:0.4, crush them through a 80-100 mesh sieve to form the second fine powder, At 18-25°C, add 50-60% water of the weight of the second fine powder, ferment for 5-6 days, and dry to obtain the dried product of the second fermentation. 70% w...

Embodiment 2

[0019] This composition is made up of acid-base balance powder and degradation solution, and described acid-base balance powder is:

[0020] ①. Mix brown rice, wheat husk, yellow rice, rice, and poria cocos in a weight ratio of 2:3:2.5:2:0.5, crush them through a 80-100 mesh sieve into the first fine powder, and store them at 18-25°C , add 50-60% water of the first fine powder weight to ferment for 5-6 days, dry to obtain the first fermentation dry product, add 70% water of its weight to the first fermentation dry product, at 18 At ~25°C, let stand for 20-30 minutes, filter to obtain the first filtrate;

[0021] ②. Then mix the same brown rice, wheat husk, yellow rice, rice, and poria cocos in the weight ratio of 2:3:2.5:2:0.5, and crush them through a 80-100 mesh sieve to form the second fine powder. At 18-25°C, add 50-60% water of the weight of the second fine powder, ferment for 5-6 days, and dry to obtain the dried product of the second fermentation. 70% water, a...

Embodiment 3

[0025] This composition is made up of acid-base balance powder and degradation solution, and described acid-base balance powder is:

[0026] ①. Mix brown rice, wheat husk, yellow rice, rice, and poria cocos in a weight ratio of 2.5:3.5:3:2.5:0.6, crush them through a 80-100 mesh sieve to form the first fine powder, and store them at 18-25°C , add 50-60% water of the first fine powder weight to ferment for 5-6 days, dry to obtain the first fermentation dry product, add 70% water of its weight to the first fermentation dry product, at 18 At ~25°C, let stand for 20-30 minutes, filter to obtain the first filtrate;

[0027] ②. Then mix the same brown rice, wheat husk, yellow rice, rice, and poria cocos in the weight ratio of 2.5: 3.5: 3: 2.5: 0.6, and crush them through a 80-100 mesh sieve to form the second fine powder. At 18-25°C, add 50-60% water of the weight of the second fine powder, ferment for 5-6 days, and dry to obtain the dried product of the second fermentation...

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PUM

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Abstract

The invention relates to a composition for degrading acrylamide in deep-fried foods and an application method of the composition, and can solve the problem that the content of acrylamide in deep-fried foods is too high. The technical scheme of the invention is as follows: the composition consists of an acid-base balance powder and a degrading liquid; the acid-base balance powder is made by the following steps: mixing brown rice, wheat bran, glutinous millet, rice and Poria cocos at a preset weight ratio, grinding to fine powder, adding water, allowing fermentation, oven-drying to obtain a fermented and dried material, adding water into the fermented and dried material, standing, filtering, collecting the filtrate, repeating once more, combining the filtrates, concentrating by the conventional method, drying, and grinding to obtain the acid-base balance powder; and the degrading liquid is made by the following steps: thoroughly mixing Lophantherum gracile, Portulaca oleracea, waxberry and Eucalyptus citriodora at a preset weight ratio, adding edible vinegar, standing, filtering, removing the filtrate, oven-drying, adding water, heating with strong fire and then heating with flow fire, cooling, and filtering to obtain the degrading liquid. The raw materials of the composition are abundant and easily available, and the composition has good use effects and is a new approach to degradation of acrylamide in deep-fried foods.

Description

technical field [0001] The invention relates to the field necessary for human life, in particular to a composition for degrading acrylamide in fried food and an application method thereof. Background technique [0002] With the improvement of people's living standards, people's requirements for food nutrition and health are getting higher and higher, but the "acrylamide" contained in processed foods rich in carbohydrates and home baked, fried or baked foods is serious It is harmful to people's health. For example, the content of acrylamide detected in French fries and potato chips is more than 500 times the maximum limit allowed in drinking water. "Acrylamide" is widely found in many processed foods, and it is not in food. additives and ingredients, but whenever carbohydrate-rich foods are cooked or heated at high temperatures, they are naturally formed in the form of by-products. Acrylamide enters the body and can be absorbed by the body through a variety of channels, incl...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/03A23L1/01A23L29/00A23L5/10
Inventor 张留堂张海彬闫立辉
Owner 张留堂
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