Processing method for reducing content of acrylamide in sliced Chinese bread

A technology of acrylamide and a processing method, which is applied in the directions of food drying, food shearing, baking, etc., can solve the problems of reducing acrylamide content, reducing food quality, increasing production costs, etc., and achieving the effects of reducing acrylamide content and saving energy.

Active Publication Date: 2014-08-27
LUOHE MEDICAL COLLEGE
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The disadvantages of reducing acrylamide content by adding chemical substances or food additives in food are that some chemical substances can inhibit the formation of acrylamide, but they do not meet the hygiene standards of GB2760-2011 food additives, so they cannot be added in food , such as the ferulic acid used in the patent "acrylamide inhibitor for high-temperature processed food and its application process (CN1561866A)"; the second is to add food additives, which will increase the production cost of food, such as the patent "fried potato chips An inhibitor for inhibiting the production of acrylamide and its usage (CN201110410097.X)" uses blueberry anthocyanins, which have high production costs; third, food additives are mainly used to improve food quality and color, aroma, taste, and Synthetic or natural substances added to food for anti-corrosion, fresh-keeping and processing technology, its main purpose is not to reduce or control chemical hazards in food, if added randomly, it may also reduce the quality of food, such as the patent " Composite acrylamide inhibitor and its use (CN201110391644.4)" uses bamboo leaf extract and glycine, which have a certain negative impact on the flavor, color and other qualities of dried buns

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0039] Example 1 A processing method for reducing the content of acrylamide in dried buns.

[0040] Achieved through the following processing techniques:

[0041] Ingredients→noodles→pressing→forming→molding→fermentation→cooking→demolding and cooling→cutting→drying→baking→cooling.

[0042] The main parameters of the process in the process are as follows:

[0043] (1) Ingredients

[0044] The proportion of ingredients is: flour 100%, yeast 1%, salt 0.5%, water 50%.

[0045] (2) Kneading

[0046] Mix all the ingredients in the batching process to make a dough. The water is fully absorbed, and the gluten is initially formed.

[0047] (3) Tablet

[0048] The dough in the kneading process is pressed into sheets 8 times with a sheeting machine. The surface of the dough is smooth and the gluten is fully formed.

[0049] (4) Forming

[0050] Roll up the sheeted dough into a column and cut into segments. The dough sheet has a tight structure, the size and specifications meet ...

Embodiment 2

[0068] Embodiment two HPLC (High Performance Liquid Chromatography) Determination of Acrylamide Content and Process Comparison in Dry Mousse.

[0069] HPLC sample preparation

[0070] The dried bun was pulverized with a universal pulverizer, passed through 60 mesh, weighed 2 g of the powder as a sample, put it into a conical flask, added 25 mL of methanol with a concentration of 50%, extracted it in a shaker for 4 hours, and then filtered it with gauze to remove the slag to obtain The filtrate was extracted and filtered twice, the filtrate was combined, and the filtrate was centrifuged in a high-speed centrifuge (10000r / min, 10min), and the supernatant was taken, filtered through a 0.45um microporous membrane and used as an HPLC sample.

[0071] HPLC analysis conditions

[0072] Chromatographic column: C18 column, size 4.6mm*20cm, column temperature 35°C; mobile phase: acetonitrile: water (5:95, V / V); UV detection wavelength: 222nm; injection method: manual; injection volume...

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PUM

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Abstract

The invention relates to a processing method for reducing content of acrylamide in sliced Chinese bread, in particular to a processing method for reducing content of acrylamide in sliced Chinese bread through a processing technic. On the basis of traditional sliced Chinese bread manufacturing process, in order to suppress generation of acrylamide in the barking process of the sliced Chinese bread, an air drying procedure is added to the processing technic to reduce moisture in sliced Chinese bread blanks and shorten baking time, and short-tie baking is adopted in the baking procedure under the temperature ranging from 230 DEG C to 260 DEG C. New process measures are taken, compared with a traditional process without the air drying procedure and conducted under the baking temperature of 190 DEG C, the content of acrylamide in sliced Chinese bread products manufactured through the processing method is reduced by 30 percent.

Description

technical field [0001] The invention relates to a processing method for reducing the content of acrylamide in dried buns, in particular to a processing method for reducing the content of acrylamide in dried buns through processing technology. Background technique [0002] Acrylamide (CH2=CH-CONH 2 ) is a white crystalline substance with a molecular weight of 70.08. It is mainly used as a precursor for the production of chemical products polyacrylamide. Polyacrylamide is mainly used for water purification, pulp processing and inner coating of pipelines. Acrylamide (CH2=CH-CONH 2 ) is a white crystalline substance with a molecular weight of 70.08. It is mainly used as a precursor for the production of chemical products polyacrylamide. Polyacrylamide is mainly used for water purification, pulp processing and inner coating of pipelines. In 2002, researchers from the Swedish National Food Administration and Stockholm University reported for the first time (TAREKE E, etc.) that ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/015A23L1/01A21D13/00A23L5/20A23L5/10
CPCA21D13/00A23L5/10A23L5/21A23V2002/00A23V2300/10A23V2300/41
Inventor 王飞豆康宁罗海澜
Owner LUOHE MEDICAL COLLEGE
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