Chips processing method reducing generation of acrylamide

A processing method and technology of acrylamide, applied in the field of fried food processing, to achieve low cost, obvious inhibition effect, and the effect of inhibiting the formation of acrylamide

Inactive Publication Date: 2013-01-09
HENAN UNIVERSITY OF TECHNOLOGY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The above methods can reduce the content of acrylamide in the simulated system and the actual food system to varying degrees

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] Example 1 A method for processing French fries to reduce the amount of acrylamide produced, comprising the following steps:

[0019] Peel the fresh potatoes and cut them into French fries with a section of 6×6mm and a length of 5cm. Soak the French fries in cold water for 10 minutes, then scald them in boiling water for 2 minutes, remove and cool, and absorb the water on the surface of the French fries with filter paper. Dry and treat in an oven at 150±2°C for 5 minutes; soak French fries in 1% hydroxypropyl cellulose solution for 10 seconds, drain for 1 minute, and fry them in soybean oil at 180±5°C for 100 seconds to obtain this product Invent products.

Embodiment 2

[0020] Example 2 A method for processing French fries to reduce the amount of acrylamide produced, comprising the following steps:

[0021] Peel fresh potatoes and cut them into French fries with a section of 5×5mm and a length of 7cm. Soak the French fries in cold water for 10 minutes, then blanch them in boiling water for 2 minutes, remove and cool, and filter the surface of the French fries with filter paper. Blot dry and treat in an oven at 150±2°C for 5 minutes; soak French fries in carboxymethyl cellulose solution with a mass concentration of 1.5% for 10 seconds, drain for 1 minute, and fry in sunflower oil at 180±5°C 90s.

Embodiment 3

[0022] Example 3 A method for processing French fries to reduce the amount of acrylamide produced, comprising the following steps:

[0023] Peel fresh potatoes and cut them into French fries with a cross-section of 6×6mm and a length of 7cm. Soak the French fries in cold water for 12 minutes, then scald them in boiling water for 2 minutes, remove them and cool them quickly. Use filter paper to cover the surface of the French fries. Blot dry, and treat in an oven at 150±2°C for 5 minutes; soak French fries in gellan gum solution with a mass concentration of 0.5% for 10 seconds, drain for 1 minute, and fry at 180±5°C for 110 seconds.

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PUM

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Abstract

The invention discloses a chips processing method reducing generation of acrylamide. The chips processing method reducing generation of acrylamide includes: peeling fresh potatoes, cutting into potato strips, soaking potato strips in cold water for 10-15 minutes, blanching in boiling water for 2-3 minutes, taking out for cooling, absorbing water on surfaces of the potato strips with filter paper, processing the strips in an oven at 150 + / -2 DEG C for 5 minutes, soaking the potato chips in polysaccharide solution for 10-15 seconds, draining for 1 minute, and frying. The potato chips are coated with polysaccharide films before frying so as to reduce the generation of acrylamide. The acrylamide is evidently inhibited by the method, and the inhibitory rate can reach 81.0%. The chips processing method reducing generation of acrylamide is simple and feasible and low in cost, is important for improving food safety, and is easy for enterprises to accept and easy to popularize.

Description

technical field [0001] The invention relates to a method for processing fried food, in particular to a method for processing fried French fries which reduces the amount of acrylamide produced. Background technique [0002] Acrylamide is considered to be a possible carcinogen for humans, and may also be reproductively toxic and teratogenic to humans. Studies have found that many fried foods contain acrylamide, especially those rich in carbohydrates represented by French fries. For example, the content of acrylamide in fried potato chips can reach 4000mg / kg, which is far higher than the upper limit of 0.5μg / L for acrylamide in drinking water stipulated by the World Health Organization. [0003] According to its formation mechanism, there are three main ways to reduce acrylamide in food: raw material improvement, that is, to reduce or eliminate the precursor substances that form acrylamide; optimization process, such as selecting appropriate heating time, heating temperature, ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/217A23L19/18
Inventor 刘洁吴迪余利新刘亚伟
Owner HENAN UNIVERSITY OF TECHNOLOGY
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