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Method for reducing acrylamide contents in oil-fried potato chips

A technology of acrylamide and potato chips, which is applied in the direction of food science, etc., can solve the problems that the overall sensory characteristics are rarely involved, and there are few family or catering industry researches, so as to achieve good sensory and eating quality, improve sensory and eating quality, and reduce Effect of acrylamide content

Inactive Publication Date: 2016-07-20
QILU UNIV OF TECH
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  • Abstract
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Problems solved by technology

[0005] Although many literatures have proposed many methods for the inhibition of acrylamide, there are still many problems to be solved urgently, such as: ①Many experiments only examine the inhibitory effect of food additives on acrylamide, while the effects on aspects such as overall sensory properties and eating quality ② The current food models used in laboratory research mainly focus on industrial processing, but there are few studies on household or catering industry, which are actually the main channels of food consumption , so methods suitable for home and catering must be valued

Method used

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  • Method for reducing acrylamide contents in oil-fried potato chips
  • Method for reducing acrylamide contents in oil-fried potato chips
  • Method for reducing acrylamide contents in oil-fried potato chips

Examples

Experimental program
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Effect test

Embodiment 1

[0020] Dip 2 packs of 1-MCP solid release agent into water for 20 seconds, put them into a polyethylene plastic bag containing 10 potatoes, and then place them at 25°C as the 1-MCP group; the potatoes are stored in cold storage for 5 months without adding germ inhibitors. Samples were taken every 2 days, sliced, fried at 160°C for 120s, and the acrylamide content was measured. It was found that on the 10th day, the acrylamide content decreased by 70%-80%. The sensory and quality results showed that the treatment improved the sensory and eating quality of potato chips.

Embodiment 2

[0022] Dip 2 packs of 1-MCP solid release agent into water for 20 seconds, put them into a polyethylene plastic bag containing 10 potatoes, and then place them at 25°C as the 1-MCP+Eth group; the potatoes, cold storage After storage for 5 months, 50 μl / L ethylene was used to suppress buds. Samples were taken every 2 days, sliced, fried at 160°C for 120s, and the acrylamide content was measured. It was found that on the 10th day, the acrylamide content decreased by 50%-60%. The sensory and quality results showed that the treatment improved the sensory and eating quality of potato chips.

[0023] In the above-mentioned implementation cases, two control test groups were set up, ① potatoes treated with ethylene for bud suppression, called ethylene treatment group (Eth group); Set as the CK group; these two groups are the same as the implementation case 1 and 2 groups, sampled every 2 days, sliced, fried at 160°C for 120s, and measured for acrylamide content, sensory and internal ...

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Abstract

The invention relates to the technical field of potato tuber pre-treating and especially discloses a method for reducing acrylamide contents in oil-fried potato chips. The potato tubers are used as objects for treating in the method for reducing acrylamide contents in oil-fried potato chips; and the method is characterized by comprising the following steps: containing the potato tubers and a 1-methylcyclopropene solid slow-release agent in a sealed device; and performing a fumigation treatment on the potato tubers, especially on the potato tubers after bud-inhibiting ethylene treatments. The method for reducing acrylamide contents in oil-fried potato chips is simple and easy to operate, so that the method is both suitable for large-scaled uses of enterprises as well as household uses. The method has good improving effects to sensory and edible qualities of the oil-fried potato chips.

Description

(1) Technical field [0001] The invention relates to the technical field of potato tuber pretreatment, in particular to a method for reducing the content of acrylamide in fried potato chips. (2) Background technology [0002] Fried snack foods are more and more popular among consumers, among which potato chips processed by frying are modern snack foods that are popular among residents. However, the Maillard reaction in the frying process not only affects the color of potato chips, but also produces acrylamide, a human carcinogen. Acrylamide has attracted worldwide attention because it was designated as "possibly carcinogenic to humans" by the International Agency for Research on Cancer (IARC) in 1994, and was found to be high in some foods by Swedish researchers in 2002. Many studies have demonstrated that the reproductive toxin of acrylamide is mutagenic and carcinogenic in mammalian in vitro and in vivo experiments; in addition, it can also cause nervous system damage in a...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L5/20
Inventor 傅茂润陈庆敏杨晓颖代红飞
Owner QILU UNIV OF TECH
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