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Method for reducing acrylamide in starch-type fried food

A fried food and acrylamide technology, which is applied in the direction of food science, etc., can solve the problems such as non-existence of reduction technology, radiation odor, and limited application, and achieve the effect of suppressing radiation odor and increasing the content of acrylamide

Pending Publication Date: 2017-05-31
河南省科学院同位素研究所有限责任公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Different reduction treatment technologies have their own characteristics, and at the same time, their industrial application is limited due to some shortcomings. For example, vacuum frying changes the flavor of traditional fried foods to a certain extent, and biodegradation introduces exogenous microorganisms. Excessive doses can produce radiation odor
Therefore, none of the single subtraction techniques has ideal selectivity and has relatively large limitations, which limit the application in food industry production.

Method used

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  • Method for reducing acrylamide in starch-type fried food

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] a) Prepare one or several natural extracts into an aqueous solution with a concentration of 0.1%, heat it in a constant temperature water bath, and control the temperature at 100°C, pretreat the fried food raw materials by soaking in the natural extract solution, and control the processing time in 1min;

[0027] b) Drain the surface moisture of the food raw materials pretreated by natural extracts and then fry them. The frying temperature is controlled at 140°C, the vacuum degree is controlled at 0.01MPa, and the frying time is controlled at 30s;

[0028] c) The fried food is cooled to room temperature, sealed with nitrogen gas in a polyethylene composite packaging bag, and the volume percentage of nitrogen gas is controlled to be 99.9%, and packed into a corrugated box. Place the food packed in the carton on the conveying device of the electron accelerator, and the conveying speed of the conveying device is 0.02-0.3m / s;

[0029]The food placed on the conveying device ...

Embodiment 2

[0032] a) Prepare one or several natural extracts into an aqueous solution with a concentration of 1.0%, heat it in a constant temperature water bath, and control the temperature at 40°C, pretreat the fried food raw materials by soaking them in the natural extract solution, and control the processing time at 50min;

[0033] b) Drain the surface moisture of the food raw materials pretreated by natural extracts and then fry them. The frying temperature is controlled at 80°C, the vacuum degree is controlled at 0.1MPa, and the frying time is controlled at 300s;

[0034] c) The fried food is cooled to room temperature, sealed with nitrogen gas in a polyethylene composite packaging bag, and the volume percentage of nitrogen gas is controlled to be 70%, and packed into a corrugated box. Place the food packed in the carton on the conveying device of the electron accelerator, and the conveying speed of the conveying device is 0.02-0.3m / s;

[0035] The food placed on the conveying devi...

Embodiment 3

[0038] a) Prepare one or several natural extracts into an aqueous solution with a concentration of 0.5%, heat it in a constant temperature water bath, and control the temperature at 70°C, pretreat the fried food raw materials by soaking them in the natural extract solution, and control the processing time in 30 minutes;

[0039] b) Drain the surface moisture of the food raw materials pretreated by natural extracts and then fry them. The frying temperature is controlled at 110°C, the vacuum degree is controlled at 0.05MPa, and the frying time is controlled at 200s;

[0040] c) The fried food is cooled to room temperature, sealed with nitrogen gas in a polyethylene composite packaging bag, and the volume percentage of nitrogen gas is controlled to be 85%, and packed into a corrugated box. Place the food packed in the carton on the conveying device of the electron accelerator, and the conveying speed of the conveying device is 0.02-0.3m / s;

[0041] The food placed on the conveyi...

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Abstract

The invention discloses a method for reducing acrylamide in starch-type fried food. The method comprises the following steps: firstly, immersing a starch-type food raw material in a natural extract aqueous solution for a period of time at a given temperature; removing water on the surface of the processed food raw material, and frying the food raw material at a certain vacuum degree; cooling the fried food to a room temperature, encapsulating the cooled fried food by using a polyethylene composite packaging bag filled with nitrogen with a volume percentage content of 70 to 99.9 percent, the packaged fried food is radiated by adopting electron beams / X rays generated by an electronic accelerator with an energy of 5 to 10 MeV, a beam current of 0.3 to 20 mA and beam power of 10 to 20 kW, and the radiation dosage is controlled at 1 to 5 kGy. When in work, the ambient humidity is limited at less than or equal to 60 percent. The method has the characteristics that the pretreatment of natural products is used to inhibit the radiation-induced odor, and the low-temperature vacuum frying is used to control a generation amount of the acrylamide, so that the content of the acrylamide in the starch-type fried food can be significantly reduced by utilizing low-dosage radiation, the nutritional quality and sensory quality of the food can be maintained, the sterilization can be realized, the sanitation is improved, and the food quality and security can be ensured.

Description

technical field [0001] The invention belongs to the application field of civil nuclear technology, and also belongs to the field of food quality and safety, and specifically relates to the reduction technology of acrylamide in starchy fried food. Background technique [0002] Acrylamide (AA) is a white crystal with the structural formula CH 2 CHCONH, a small molecule water-soluble substance, is quite active in chemical properties. Acrylamide is neurotoxic, genotoxic and carcinogenic. The maximum daily dose allowed for ordinary people is no more than 0.05g / kg, and the half-lethal dose for rats is LD 50 150~180mg / kg. The potential health risks of acrylamide in food have been highlighted by many government agencies and national authorities. Scientists from the Swedish Food Administration and Stockholm University have conducted research on the formation mechanism of acrylamide (Health and Epidemic Prevention, 2014, 8(3):27). Studies on the content of acrylamide in starch-ri...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L5/20A23L5/30A23L5/10
Inventor 崔龙陈云堂郭东权范家霖马望吕晓华许勃陈晓杰张福彦董威杰程仲杰张建伟杨保安李庆鹏商飞飞
Owner 河南省科学院同位素研究所有限责任公司
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