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Inhibitor for inhibiting generation of acrylamide in potato frying process and use method of inhibitor

A technology of acrylamide and inhibitor, applied in the field of food science, can solve the problems of inability to increase nutrition and adverse consequences of potato chips

Inactive Publication Date: 2014-07-02
GUIYANG UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although NaHSO 3 , CaCl 2 Both can inhibit the production of acrylamide in fried potato chips, but neither can increase the nutrition of potato chips, and may even bring adverse consequences

Method used

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  • Inhibitor for inhibiting generation of acrylamide in potato frying process and use method of inhibitor
  • Inhibitor for inhibiting generation of acrylamide in potato frying process and use method of inhibitor

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] Antioxidants are: Blueberry Anthocyanins.

[0021] Blueberry anthocyanins with a purity of 7% were prepared into a 0.5% dipping solution for later use.

[0022] The specific usage method is:

[0023] Wash the potatoes, peel them, and use a plane to prepare potato chips with a uniform thickness of 2mm, then cut them into 3.5×2.0cm size with a blade, rinse with water to remove free starch, and blanch them in hot water at 85°C for 3.5min. After soaking for 30 minutes, dry in a 60°C oven for 15 minutes; then fry at 130°C until puffy, drain off the oil, and cool to obtain the product.

[0024] The average content of acrylamide in the obtained product was 2.54 μg / kg (n=3). And it was 7.29 μg / kg (n=3) when treated with clean water.

Embodiment 2

[0026] Antioxidants are: Blueberry anthocyanins (7% purity) and vitamin C 5:1 mixture.

[0027] Prepare the above mixture into a 0.3% dipping solution for later use.

[0028] The specific usage method is:

[0029] Wash the potatoes, peel them, and use a plane to prepare potato chips with a uniform thickness of 2mm, then cut them into 3.5×2.0cm size with a blade, rinse with water to remove free starch, and blanch them in hot water at 85°C for 3.5min. After soaking for 30 minutes, dry in a 60°C oven for 15 minutes; then fry at 130°C until puffy, drain off the oil, and cool to obtain the product.

[0030] The average content of acrylamide in the obtained product was 2.01 μg / kg (n=3). And it was 7.29 μg / kg (n=3) when treated with clean water.

Embodiment 3

[0032] Antioxidants are: Blueberry anthocyanins: citric acid: vitamin C is a 5:1:1 mixture.

[0033] Prepare the above mixture into a 0.5% dipping solution for later use.

[0034] The specific usage method is:

[0035] Wash the potatoes, peel them, and use a plane to prepare potato chips with a uniform thickness of 2mm, then cut them into 3.5×2.0cm size with a blade, rinse with water to remove free starch, and blanch them in hot water at 85°C for 3.5min. After soaking for 30 minutes, dry in a 60°C oven for 15 minutes; then fry at 130°C until puffy, drain off the oil, and cool to obtain the product.

[0036] The average content of acrylamide in the obtained product was 1.47 μg / kg (n=3). And it was 7.29 μg / kg (n=3) when treated with clean water.

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Abstract

The invention relates to an inhibitor for inhibiting the production of acrylamide when frying potatoes and its application method. It belongs to the field of food science and technology. The invention aims at the problem that potato crisps are easy to generate toxic acrylamide under high-temperature frying conditions. Through the anti-oxidation mechanism, the food safety single and composite antioxidant mainly composed of blueberry anthocyanins are screened out to inhibit acrylamide. generation. This technology can not only achieve a good acrylamide inhibition effect, but also achieve the purpose of integrating various nutrients, and has a good market prospect.

Description

technical field [0001] This research relates to the field of food science and technology, specifically an inhibitor of acrylamide production during frying potatoes and its application method. Background technique [0002] Fried potato chips are a kind of snack food, which has the characteristics of delicious flavor and portability, and is favored by more and more consumers. But scientists have discovered that acrylamide will be produced when potato chips and strips are fried at high temperature. Acrylamide, commonly known as poison C, can cause human nerve damage and reproductive toxicity, and can cause animal deformation and carcinogenesis. It is a potential carcinogen for humans. Today, with increasing emphasis on health and safety, how to reduce the content of acrylamide in potato chips while improving the color and quality of potato chips is an important issue to promote the development of potato processing and its industrialization. According to Mottyam and Stadler, t...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/015A23L1/217A23L1/03A23L5/20A23L19/18A23L29/00
Inventor 刘晓燕王瑞谢国芳马立志
Owner GUIYANG UNIV
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