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Method for reducing content of acrylamide and 5-hydroxymethyl furfural in deep-fried potato chips

A technology of hydroxymethylfurfural and acrylamide, which is applied to the functions of food ingredients, food ingredients as antioxidants, food science, etc., can solve the problems of low inhibition rate, reduce acrylamide, weaken Maillard reaction, etc., and achieve strengthening Health effect, safety improvement, effect of reducing intake of harmful substances

Inactive Publication Date: 2018-05-11
JIANGNAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

[0003] At present, there are many studies on reducing the content of acrylamide in food. The methods mainly include changing the raw materials of food materials, optimizing the processing technology, adding inhibitors, etc. Among these methods, some methods (such as adding cations) can greatly reduce the content of acrylamide. Doubling the content of 5-hydroxymethylfurfural; more methods weaken the Maillard reaction, resulting in sensory qualities such as food color that cannot meet normal requirements
In order to avoid the above-mentioned defects, the method of soaking proanthocyanidins in the prior art is used to inhibit acrylamide in fried food, such as patent CN106562176A, but the inhibition rate is low, and the inhibition rate is 16.38-18.07%.

Method used

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  • Method for reducing content of acrylamide and 5-hydroxymethyl furfural in deep-fried potato chips
  • Method for reducing content of acrylamide and 5-hydroxymethyl furfural in deep-fried potato chips
  • Method for reducing content of acrylamide and 5-hydroxymethyl furfural in deep-fried potato chips

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Experimental program
Comparison scheme
Effect test

Embodiment 1

[0032] Content of acrylamide and 5-hydroxymethylfurfural in potato chips not soaked in proanthocyanidin solution in embodiment 1

[0033] The method for fresh-cut fried potato chips without soaking in proanthocyanidin solution, the specific steps are as follows:

[0034] (1) Potatoes are washed and peeled, and cut into 2.0mm thick uniform slices with a slicer;

[0035] (2) Blanch the potato slices cut in step (1) in hot water at 95°C for 300s;

[0036] (3) cooling and drying the potato chips scalded in step (2);

[0037] (4) Fry the potato chips dried in step (3) in palm oil at 170° C. for 300 s.

[0038] It was determined that the content of acrylamide in potato chips soaked without proanthocyanidin solution was 767.9 μg / kg, and the content of 5-hydroxymethylfurfural was 1004.7 μg / kg.

Embodiment 2

[0039] Embodiment 2 The influence of proanthocyanidin concentration on the inhibition rate of acrylamide and 5-hydroxymethylfurfural

[0040] A method for simultaneously reducing the content of acrylamide and 5-hydroxymethylfurfural in fresh-cut fried potato chips, the specific steps are as follows:

[0041] (1) Potatoes are washed and peeled, and cut into 2.0mm thick uniform slices with a slicer;

[0042] (2) Blanch the potato slices cut in step (1) in hot water at 95°C for 300s;

[0043] (3) Soak the potato slices blanched in step (2) in the sorghum proanthocyanidin solution (solution concentration as described in Table 1) at room temperature for 15 minutes;

[0044] (4) Drain the potato chips soaked in step (3);

[0045] (5) Fry the potato chips dried in step (4) in palm oil at 170°C for 300s.

[0046] Table 1 Effect of proanthocyanidin concentration on the inhibition rate of acrylamide and 5-hydroxymethylfurfural

[0047]

[0048] It can be seen from Table 1 that as...

Embodiment 3

[0049] Embodiment 3 Proanthocyanidin solution immersion time is on the influence of acrylamide and 5-hydroxymethylfurfural inhibition rate

[0050] A method for simultaneously reducing the content of acrylamide and 5-hydroxymethylfurfural in fresh-cut fried potato chips, the specific steps are as follows:

[0051] (1) Potatoes are washed and peeled, and cut into 2.0mm thick uniform slices with a slicer;

[0052] (2) Blanch the potato slices cut in step (1) in hot water at 95°C for 300s;

[0053] (3) Soak the potato slices blanched in step (2) in a 0.01% grape seed proanthocyanidin solution at room temperature, and the soaking time is as described in Table 2;

[0054] (4) Drain the potato chips soaked in step (3);

[0055] (5) Fry the potato chips dried in step (4) in palm oil at 170°C for 300s.

[0056] Table 2 Effect of proanthocyanidin soaking time on the inhibition rate of acrylamide and 5-hydroxymethylfurfural

[0057]

[0058] It can be seen from Table 2 that as the ...

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Abstract

The invention relates to a method for reducing the content of acrylamide and 5-hydroxymethyl furfural in deep-fried potato chips, and belongs to the technical field of food processing. The method comprises the following steps of thoroughly cleaning potatoes, performing peeling, cutting the peeled potatoes into uniform slices of 1.2-2.5mm, performing blanching with hot water of 85-95 DEG C for 150-300s, then performing room-temperature soaking in a 0.003%-0.03% proanthocyanidin solution for 10-20min, performing draining or wiping and drying, performing frying in palm oil of 165-180 DEG C for 240-300s, determining the content of acrylamide by an HPLC-MS / MS method, and determining the content of 5-hydroxymethyl furfural by an HPLC-UV method. According to the method, various bioactive proanthocyanidins having outstanding effects of resisting oxidation, resisting cancer, resisting inflammation and the like is added to the deep-fried potato chips, so that the content of the acrylamide in thedeep-fried potato chips can be reduced by 30-50%, the content of the 5-hydroxymethyl furfural in the deep-fried potato chips can be reduced by 35-55%, the safety of foods can be increased, the health-care effects of products can be reinforced, and organoleptic quality of the products is not influenced.

Description

technical field [0001] The invention relates to a method for reducing the content of acrylamide and 5-hydroxymethylfurfural in fried potato chips, belonging to the technical field of food processing. Background technique [0002] Acrylamide has strong neurotoxicity and reproductive toxicity, and was listed as a potential human carcinogen (category 2A) by the International Agency for Research on Cancer (IARC) in 1994. 5-Hydroxymethylfurfural can be metabolized into 5-Hydroxymethylfurfural sulfoxylate in the body, which has strong mutagenic and carcinogenic activity. The thermal processing of food is accompanied by Maillard reaction and caramelization reaction. While these reactions endow foods with attractive color and flavor, they also produce toxic and harmful substances such as acrylamide and 5-hydroxymethylfurfural. Potato chips are considered the food with the highest acrylamide content. [0003] At present, there are many studies on reducing the content of acrylamide ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L19/18A23L33/105A23L5/20
CPCA23L5/27A23L19/18A23L33/105A23V2002/00A23V2200/02A23V2200/30A23V2250/21166
Inventor 张晖齐雅静吴港城齐希光王立钱海峰
Owner JIANGNAN UNIV
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