Method for reducing content of acrylamide in fried food
A fried food and acrylamide technology, applied in the direction of food science, etc., can solve the problems of reducing acrylamide content, reducing the formation of acrylamide, changing the taste, etc., to achieve the goal of reducing the content of acrylamide, reducing the content of intermediate products, and preventing diabetes Effect
- Summary
- Abstract
- Description
- Claims
- Application Information
AI Technical Summary
Problems solved by technology
Method used
Image
Examples
Embodiment 1
[0050]The method of reducing the content of acrylamide in fried dough sticks: add appropriate amount of salt and baking powder to the flour for making deep-fried dough sticks, and add different amounts of inhibitors, namely 0.01g / kg, 0.1g / kg, 1.0g / kg, 2.5g / kg kg, 4.0g / kg, 5.0g / kg, set as six test groups and one blank control group, then add water to the flour, stir until it becomes cotton wool, knead it into a dough, let it stand for 1 hour, knead the dough again until smooth, And apply a layer of oil on the surface of the dough, seal it with plastic wrap and let it stand for 1 hour again, spread the fermented dough into long strips and cut into small strips, deep-fry the long strips in the pan until golden brown, remove and drain the oil, each The test group all used new oil, the oil temperature was 130-140°C, and the frying time was 2 minutes.
[0051] The weight ratio of okara extract to phlorizin in the inhibitor is 2:1.
[0052] After the samples were pretreated, the con...
Embodiment 2
[0058] The method to reduce the content of acrylamide in fried potato chips: Peel and slice fresh potatoes, soak them in water for 5 minutes, drain them, and prepare inhibitor aqueous solutions with different concentrations, the concentrations are 0.01g / L, 0.1g / L, 1.0g respectively / L, 2.5g / L, 4.0g / L, 5.0g / L, set up as six test groups and a blank control group, soak the potato slices in the inhibitor aqueous solution for 20min, take out and drain, wait until the oil temperature reaches 130 ~140°C, put the potato slices into the pot, and the surface of the potato slices will turn golden yellow in 2-3 minutes, remove and drain the oil, and use new oil for each test group.
[0059] The weight ratio of okara extract to phlorizin in the inhibitor is 4:1.
[0060] After the samples were pretreated, the content of acrylamide was determined by high performance liquid chromatography (Table 2).
[0061] Table 2
[0062]
[0063] It can be seen from Table 2 that in fried potato chip...
Embodiment 3
[0065] The method to reduce the content of acrylamide in fried chicken wings: Take an appropriate amount of flour and add one egg, add water and stir until it becomes a thin paste, and add different amounts of inhibitors, namely 0.01g / kg, 0.1g / kg, 1.0g / kg , 2.5g / kg, 4.0g / kg, 5.0g / kg, set up as six test groups and a blank control group, the chicken wings that have been cooked to half-cooked and marinated are wrapped with batter wrapping materials, put in a pan of oil Fry, the oil temperature is controlled at 120-130°C, take out of the pan in 3 minutes, drain the oil, and use new oil for each test group.
[0066] The weight ratio of okara extract to phlorizin in the inhibitor is 3:1.
[0067] After the samples were pretreated, the content of acrylamide was determined by high performance liquid chromatography (Table 3).
[0068] table 3
[0069]
[0070] It can be seen from Table 3 that when the amount of inhibitor added is in the range of 0.01-2.5g / kg, the inhibition rate o...
PUM
Login to View More Abstract
Description
Claims
Application Information
Login to View More