Application of L-cysteine or L-cysteine hydrochloride in preparation of chemical agent for reducing hydroperoxide and carbonyl value

Abstract

The invention discloses application of L-cysteine or L-cysteine hydrochloride in preparation of a chemical agent for reducing hydroperoxide and a carbonyl value. The L-cysteine or L-cysteine hydrochloride can serve as an effective ingredient for reducing the hydroperoxide and the carbonyl value and is added to a food raw material or be dissolved in water and then soak the food raw material, and then frying or baking is executed. It is safe and feasible that the L-cysteine or L-cysteine hydrochloride is utilized to reduce the hydroperoxide and the carbonyl value in the fried or baked food, addition of the L-cysteine or L-cysteine hydrochloride is also conductive to improvement of the nutritional value of the fried or baked food or improvement of its flavor and texture characteristics whilereducing the hydroperoxide and the carbonyl value. Therefore, the L-cysteine or L-cysteine hydrochloride is suitable for popularization in the industry of food processing.

Description

technical field [0001] The invention relates to the fields of fried and baked foods, in particular to the application of L-cysteine ​​or L-cysteine ​​hydrochloride in the preparation of chemical preparations for reducing hydroperoxide and carbonyl value. Background technique [0002] Fried and baked foods are an important part of high-temperature processed foods, and their processing temperatures are mostly above 100°C, sometimes even exceeding 200°C. During the processing of high-temperature frying and baking of food, it is often accompanied by the occurrence of oil oxidation reaction. Under the combined action of light, oxygen, heat and enzymes, fatty acids can form hydroperoxides with oxygen, and their properties are unstable. After reaching a certain concentration, it can be further decomposed to form small molecular substances such as alcohols, aldehydes, ketones, acids, and polymers formed by the mutual reaction between them, which will eventually lead to an increase i...

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Problems solved by technology

(YANISHILIEVA NV, et al. Natural Antioxidants from Herbs and Spices[J]. European Journal of Lipid Science and Technology. 2006, 108(9): 776-793.) However, due to the poor solubility of some phenolic substances, it affects the flavor of the food itself Therefore, there are still few methods to effectively reduce hydroperoxide and carbonyl value without affecting the flavor of the food itself.

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