Method for simultaneously reducing production of acrylamide and 5-hydroxymethylfurfural in high-temperature processed foods

A technology of hydroxymethylfurfural and high-temperature processing, which is applied in food ingredients, food forming, food ingredients as emulsifiers, etc. It can solve the problem of not being able to meet the pursuit of food umami taste, adding a large amount of sodium chloride, affecting food quality, etc. problems, to achieve the effect of inhibiting the formation of acrylamide and 5-hydroxymethylfurfural

Inactive Publication Date: 2016-06-15
HUNAN AGRICULTURAL UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

Studies have found that the use of microcapsule technology to encapsulate sodium chloride can inhibit the formation of 5-hydroxymethylfurfural to a certain extent, but this method a

Method used

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  • Method for simultaneously reducing production of acrylamide and 5-hydroxymethylfurfural in high-temperature processed foods
  • Method for simultaneously reducing production of acrylamide and 5-hydroxymethylfurfural in high-temperature processed foods
  • Method for simultaneously reducing production of acrylamide and 5-hydroxymethylfurfural in high-temperature processed foods

Examples

Experimental program
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Effect test

Embodiment 1

[0021] Using sodium glutamate as the core material, palm wax as the wall material, and glycerol monostearate as the emulsifier, make sodium glutamate microcapsules; take the particle size uniformity and sustained release effect of sodium glutamate microcapsules as the benchmark To measure the quality of microcapsules, add sodium glutamate microcapsules instead of sodium glutamate to biscuit making under high temperature conditions.

[0022] The specific operation process is as follows:

[0023] 1. Making microcapsules of sodium glutamate: weigh 2 parts of sodium glutamate, 4 parts of palm wax, and 1 part of glyceryl monostearate in parts by weight, add 200 parts of ultrapure water and heat to dissolve. Use a high-speed shear emulsifier in a water bath to emulsify at a speed of 19000rpm / min for 30min to make the mixed solution into a uniform emulsion. Spray-drying was carried out under the following conditions to prepare sodium glutamate microcapsules.

[0024] 2. Detection o...

Embodiment 2

[0032] Take by weight 1 part of 5'-disodium guanylate, 1 part of chitosan and 1 part of monolactic acid diglyceride, add 100 parts of ultrapure water, and prepare the flavor enhancer according to the method in Example 1 Microcapsules, but freeze-drying is used for final shaping. The prepared microcapsules were added to the processing of potato chips in an amount of 0.5% by weight of raw materials, and the processed finished products were tested. The results showed that the inhibition rates to acrylamide and 5-hydroxymethylfurfural were respectively 32.4% vs. 86.1%.

Embodiment 3

[0034] Weigh 3 parts of disodium succinate, 6 parts of beeswax and 3 parts of polyglycerol monostearate in parts by weight, add 300 parts of ultrapure water, and prepare flavor enhancer microcapsules according to the method in Example 1. The prepared microcapsules were added to the processing and production of bread according to the addition amount of 0.8% of the raw material weight, and the processed finished products were tested. The results showed that the inhibition rates of acrylamide and 5-hydroxymethylfurfural were 36.7 % and 87.5%.

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Abstract

The invention relates to a method for simultaneously reducing production of acrylamide and 5-hydroxymethylfurfural in high-temperature processed foods. According to the method, flavor enhancer microcapsules in the shape of oval granules are prepared with a flavor enhancer used as a core material, a coating agent used as a wall material and ester used as an emulsifier, the granule size is 20-100 mu m, and the content of the accumulatively released flavor enhancer within 40 min is lower than 50%; under the high-temperature condition, the flavor enhancer microcapsules are added to a food system together with raw materials, the content of acrylamide and 5-hydroxymethylfurfural in the foods is monitored, and inhibition ratios are 20%-40% and 65%-90% respectively. With the adoption of the method, the flavor of the foods can be enhanced, the content of acrylamide and 5-hydroxymethylfurfural in the food system can be effectively and simultaneously reduced, and the method can be widely applied to multiple heat processed foods and has certain marketing value.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a method for simultaneously reducing the formation of acrylamide and 5-hydroxymethylfurfural in high-temperature processed foods. Background technique [0002] Since the Swedish National Food Administration first proposed that acrylamide widely exists in heat-processed foods in 2002, the safety of heat-processed foods has attracted great attention from researchers around the world, and food heat treatment is indispensable in modern food technology. An indispensable processing procedure. Food thermal processing is often accompanied by the Maillard reaction, which produces toxic and harmful substances such as acrylamide and 5-hydroxymethylfurfural. [0003] During the thermal processing of food, the flavor characteristics of food are often enhanced by adding flavor enhancers such as sodium glutamate, thereby improving the flavor of food. However, because flavor enhancers such as so...

Claims

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Application Information

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IPC IPC(8): A23L5/20A23L27/20A23L27/22A23L27/23A23L29/10A23P10/30A23P10/35
CPCA23V2002/00A23V2200/222A23V2250/511
Inventor 石星波温超王紫梦邓放明
Owner HUNAN AGRICULTURAL UNIV
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