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A method for reducing the formation of acrylamide in high-temperature processed food by fermenting acidic fruit juice

An acid juice, high-temperature processing technology, applied in the direction of baked food, fried food, food science, etc. with modified ingredients, can solve the problem of unfavorable inhibition of acrylamide, high sugar content, and achieve the effect of inhibiting the formation of acrylamide

Active Publication Date: 2019-09-10
HUNAN AGRICULTURAL UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the high sugar content of general fruit juice is not conducive to inhibiting the formation of acrylamide under high temperature conditions.

Method used

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  • A method for reducing the formation of acrylamide in high-temperature processed food by fermenting acidic fruit juice
  • A method for reducing the formation of acrylamide in high-temperature processed food by fermenting acidic fruit juice
  • A method for reducing the formation of acrylamide in high-temperature processed food by fermenting acidic fruit juice

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] Lactobacillus casei is used as fermented probiotic strain and lemon and apple mixed juice is used as fermented liquid, and the concentrated fermented lemon and apple juice fermented by Lactobacillus casei is added to biscuit making under high temperature conditions.

[0023] The specific operation process is as follows:

[0024] 1. Making fermented acidic juice: remove the core and peel of fresh lemons and apples, squeeze the juice with a juicer, filter with gauze, centrifuge at 8000r / min for 15min, and take the supernatant to obtain lemon juice and apple juice respectively. Adjust the lemon juice with apple juice to pH = 3, as a fermented liquid, after pasteurization (90°C, 15min), insert Lactobacillus casei 1-7% (v / v) into the constant temperature culture at 30-40°C Static fermentation in the box for 1-7 days (see figure 1 ), filtered to obtain fermented acidic juices with different concentrations and different fermentation times.

[0025] 2. Detection of component ...

Embodiment 2

[0030] Taking Lactobacillus acidophilus as the fermented probiotic strain, taking peach juice as the fermented liquid (centrifugal 4000r / min, 30min), the inoculation volume is 4%, and the method in Example 1 makes fermented acidic fruit juice (sterilizing 85 ℃ , 20min). The obtained fermented acidic fruit juice is added to the processing and production of bread according to the addition amount of 5% of the raw material weight, and the processed finished product is tested, and the result shows that the inhibition rate of acrylamide is 68%.

Embodiment 3

[0032] Take kefir bacteria as the fermented probiotic strains, and use apples, oranges and pears as raw materials to prepare a fermented liquid of pH=3 (centrifugation 10000r / min, 10min), the inoculation volume is 5%, according to the method in Example 1 Methods Fermented acidic juice was prepared (sterilized at 90°C for 15 min). The obtained fermented acidic fruit juice is added to the processing and production of potato chips according to the addition amount of 15% of the raw material weight, and the processed finished product is tested, and the result shows that the inhibition rate to acrylamide is 73%.

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Abstract

A method for fermenting acidic fruit juice to reduce the generation of acrylamide in high-temperature processed food, the method uses bacterial species such as Lactobacillus casei as fermentation strains and acidic fruit juice as fermentation liquid; under high temperature conditions, the fermented acidic fruit juice (liquid ) or concentrated fermented acidic juice (semi-solid) is added to high-temperature heat-processed foods such as biscuits, bread, fried dough sticks, etc., and the content of acrylamide formed in the food system is monitored, and the inhibition rate is 60-95%. The method can not only enhance the flavor of the food, but also effectively reduce the content of acrylamide in the food system, can be widely used in various heat-processed foods, and has certain market promotion value.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a method for reducing the formation of acrylamide in high-temperature processed food by using fermented acidic fruit juice. 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. During the thermal processing of food, the Maillard reaction is often accompanied by the occurrence of toxic and harmful substances such as acrylamide. [0003] During thermal food processing, the formation of acrylamide is often reduced by adding antioxidants, plant extracts, sulfur compounds, asparaginase, amino acids, and metal ions. At the same time, during the thermal processing of food, flavoring ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L29/00A23L19/18A21D13/60A21D13/06A21D2/36
CPCA21D2/36A23V2002/00A23V2400/137A23V2400/125A23V2400/113A23V2400/169A23V2400/51A23V2200/15
Inventor 石星波王紫梦邓洁红
Owner HUNAN AGRICULTURAL UNIV
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