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Making method for reducing content of acrylamide in baked food

A production method and technology of acrylamide, which is applied in the production field of reducing the content of acrylamide in baked food, to achieve the effect of short time, low temperature and enhanced nutrition

Inactive Publication Date: 2015-12-02
HANGZHOU TANGXI LIFAGEN FOOD CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, there is no recognized and effective method to avoid the formation of acrylamide during high temperature processing.

Method used

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  • Making method for reducing content of acrylamide in baked food

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 9～12

[0036] Embodiment 9~12 the research of combined process to reduce acrylamide content

[0037] Recipe: 100g flour, 120g eggs, 90g white sugar, 3g cake oil, 1.5g baking powder.

[0038] Processing technology: According to the formula quantity, first mix the eggs and white sugar slowly, then add the cake oil and whip quickly until the material liquid presents a white foamy structure, and the egg paste is obtained;

[0039] Mix the flour and baking powder evenly, sieve into the custard, stir well at a slow speed to get the batter;

[0040] Inject the batter into the mold pre-coated with soybean oil, the injection volume accounts for 2 / 3 of the mold volume, shake the mold for 10 seconds quickly, and discharge the air between the batter and the mold;

[0041] Put the mold with the batter in a microwave oven with a frequency of 915MHz to mature (the curing time is set to 60s, 90s, 120s, 150s respectively), and then put it in an oven for coloring (200°C, 3min) to obtain a cake produc...

Embodiment 13～20

[0047] Influence of antioxidant components on the formation of acrylamide in the combined process of Examples 13-20

[0048] Recipe: 100g flour, 120g eggs, 90g white sugar, 3g cake oil, 1.5g baking powder.

[0049] Antioxidant ingredients: superfine green tea powder and / or L-cysteine. The amount of antioxidant ingredients added is calculated based on the total weight of the formula ingredients (flour, eggs, white sugar, cake oil and baking powder). For the specific added amount, see Table 3. Superfine green tea powder was purchased from Zhejiang Minghuang Natural Food Development Co., Ltd.

[0050] Processing technology: according to the formula quantity, first beat the eggs and sugar slowly and mix well, then add cake oil and whip quickly until the material liquid presents a white foamy structure to obtain egg paste;

[0051] Mix the flour, baking powder, superfine green tea powder and / or L-cysteine ​​evenly, sieve into the custard, stir well at a slow speed to get the batte...

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Abstract

The invention provides a making method for reducing the content of acrylamide in baked food. The method comprises the steps that green food to be baked is made according to a conventional method, the green food is put in microwave of which the frequency ranges from 915 MHz to 2450 MHz, curing is conducted for 60-150 s, the cured food is put into an oven for coloring at the temperature ranging from 190 DEG C to 210 DEG C for 2-3 min, the food is taken out for cooling, and a product is obtained; furthermore, when the green food to be baked is made according to the conventional method, antioxidants such as green tea powder and / or L-cysteine can be added. According to the making method for reducing the content of the acrylamide in the baked food, microwave heating replaces traditional high temperature curing, the temperature is low, and the time is short, so that the creation quantity of the acrylamide in the product is small, destruction of nutrient content is less, and the quality safety of the product is obviously improved.

Description

(1) Technical field [0001] The invention belongs to the field of food processing, and in particular relates to a preparation method for reducing the content of acrylamide in baked food. (2) Background technology [0002] Acrylamide is a typical hazard in baked cereals, fried potatoes, and coffee foods. It has definite neurotoxicity and is a recognized carcinogen. Long-term low-dose exposure to acrylamide can cause drowsiness, mood and memory changes, hallucinations, and tremors, along with symptoms of peripheral neuropathy such as sweating and muscle weakness. Acrylamide is mainly formed during the heating (above 120°C) cooking process of high-carbohydrate and low-protein vegetable foods, and 140-180°C is the optimum temperature for formation. According to the nutrition and food safety research data of the Chinese Center for Disease Control and Prevention, fried potatoes, cereal foods, and baked cereal foods have the highest exposure to acrylamide, with an average content o...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/08A21D2/36A21D2/24A21D6/00
Inventor 李法根葛杭丽谢琪
Owner HANGZHOU TANGXI LIFAGEN FOOD CO LTD
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