Method for preparing potato chips with low acrylamide content by virtue of combined fermentation and enzymolysis method

A technology of acrylamide and compound method, which is applied in the directions of food preparation, application, yeast-containing food ingredients, etc., can solve problems such as reducing acrylamide in fried potato chips, and achieve the effects of reducing acrylamide content, wide sources, and low technical difficulty.

Inactive Publication Date: 2014-04-23
JIANGNAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

So far, no researchers have used yeast powder to reduce acrylamide in fried potato chips

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0031] A method for preparing fried potato chips with low acrylamide content by using a fermentation and enzymatic compound method, comprising the following steps:

[0032] (1) Cleaning and peeling: select potatoes of appropriate size, remove germinated, rotten potatoes and impurities, wash the silt and dirt on the surface of potatoes, and peel them with a peeler;

[0033] (2) Slicing: Slice the peeled potatoes with a slicer to control the thickness to 1mm-1.5mm, and rinse the sliced ​​potatoes with tap water to remove surface starch;

[0034] (3) Compound treatment of yeast and enzyme: Put the rinsed potato slices into the soaking solution containing 0.5% yeast powder and 100U / L asparaginase powder according to the solid-to-liquid ratio of 1:4, stir and mix well, Fermentation and enzymatic hydrolysis at 37°C for 2 hours, with intermittent stirring during the period, the control experiment did not add yeast powder and asparaginase, soaked in distilled water, and other conditio...

Embodiment 2

[0041] A method for preparing fried potato chips with low acrylamide content by using a fermentation and enzymatic compound method, comprising the following steps:

[0042] (1) Cleaning and peeling: select potatoes of appropriate size, remove germinated, rotten potatoes and impurities, wash the silt and dirt on the surface of potatoes, and peel them with a peeler;

[0043] (2) Slicing: Slice the peeled potatoes with a slicer to control the thickness to 1mm-1.5mm, and rinse the sliced ​​potatoes with tap water to remove surface starch;

[0044] (3) Compound treatment of yeast and enzyme: Put the rinsed potato slices into the soaking solution containing 0.1% yeast powder and 1000U / L asparaginase powder according to the solid-to-liquid ratio of 1:4, stir and mix well, Fermentation and enzymatic hydrolysis at 37°C for 1 hour, stirring intermittently during the period, the control experiment did not add yeast powder and asparaginase, soaked in distilled water, and other conditions ...

Embodiment 3

[0051] A method for preparing fried potato chips with low acrylamide content by using a fermentation and enzymatic compound method, comprising the following steps:

[0052] (1) Cleaning and peeling: select potatoes of appropriate size, remove germinated, rotten potatoes and impurities, wash the silt and dirt on the surface of potatoes, and peel them with a peeler;

[0053] (2) Slicing: Slice the peeled potatoes with a slicer to control the thickness to 1mm-1.5mm, and rinse the sliced ​​potatoes with tap water to remove surface starch;

[0054] (3) Compound treatment of yeast and enzyme: Put the rinsed potato slices into the soaking solution containing 0.1% yeast powder and 10000U / L asparaginase powder according to the solid-to-liquid ratio of 1:4, stir and mix well, Fermentation and enzymatic hydrolysis at 37°C for 0.5 hours, with intermittent stirring during the period, the control experiment did not add yeast powder and asparaginase, soaked in distilled water, and other cond...

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PUM

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Abstract

The invention discloses a method for preparing potato chips with low acrylamide content by virtue of a combined fermentation and enzymolysis method. According to the method, on one hand, the content of reducing sugar in the potato chips is decreased, on the other hand, the content of dissociative asparagine in the potato chips is decreased by asparaginase, so that the content of acrylamide in the potato chips is greatly decreased by decreasing the two important precursor materials for generating the acrylamide, namely, the reducing sugar and the asparaginase. During the application, the content of the acrylamide in the potato chips can be decreased by 77.2% due to the good synergistic effect of yeast and the asparaginase. The method is simple in potato chip preparation process; the yeast and the asparaginase can be recycled; extra equipment is not required, so that the cost is low. Thus, the method is suitable for industrial popularization.

Description

technical field [0001] The invention relates to a method for preparing fried potato chips with low acrylamide content by using a fermentation and enzymatic compound method, belonging to the technical field of food production. technical background [0002] Potatoes have the reputation of "underground apple" and "second bread". Potatoes had spread to China as early as the 17th century. At present, the distribution of potato planting area in my country is very wide. According to the report of the 2013 China Potato Conference, more than half of the more than 3,000 county-level administrative units in my country have potato cultivation. The main potato production areas in my country are divided into five major production areas, of which the potatoes in the three major production areas of North China, Southwest and Northwest are mainly used for processing. my country's processing technology and equipment have been basically nationalized, and the processing development space and...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/217A23L1/03A23L19/18A23L29/00
CPCA23L19/18A23L29/065A23V2002/00A23V2250/76
Inventor 王淼周卫林张若花
Owner JIANGNAN UNIV
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