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Method for reducing advanced glycationend products during frying of roast chicken

A technology of advanced glycation and end products, applied in the fields of food science, food ingredients containing natural extracts, food heat treatment, etc., to reduce the formation of AGEs, maintain good quality, and control the Maillard reaction process.

Active Publication Date: 2020-04-14
南京黄教授食品科技有限公司
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  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

[0003] Aiming at the deficiencies in the prior art, the purpose of the present invention is to provide a method for reducing advanced glycation end products when frying roasted chicken, so as to solve the problem that the oxidation reaction of roasted chicken promotes the excessive formation of AGEs during frying

Method used

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  • Method for reducing advanced glycationend products during frying of roast chicken
  • Method for reducing advanced glycationend products during frying of roast chicken
  • Method for reducing advanced glycationend products during frying of roast chicken

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Embodiment 1

[0026] A method for reducing advanced glycation end products when frying chicken, comprising the steps of:

[0027] 1) The raw material is white-feathered broiler chickens matured at 4°C for 3 days after slaughter;

[0028] 2) Evenly smear carcass carcass of 2 kg of chicken with maltose water; the mass concentration of maltose water is not more than 50%, the maltose is food grade, and the amount of smear is 1-6%;

[0029] 3) Prepare an aqueous solution of grape seed extract (purchased from Tianjin Jianfeng Natural Products Research and Development Co., Ltd., proanthocyanidin content ≥ 95%) with a concentration of 0.2g / kg, 0.5g / kg, and 0.8g / kg, and apply it evenly on the chicken Carcass surface; the application amount is 50mL / 500g;

[0030] 4) Put the smeared chicken carcass in the air fryer, 200°C, 1min; 180°C, 3min air fry.

[0031] Compared:

[0032] 1) The raw material is white-feathered broiler chickens matured at 4°C for 3 days after slaughter;

[0033] 2) Evenly smea...

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Abstract

Belonging to the technical field of meat processing, the invention discloses a method for reducing advanced glycationend products during frying of roast chicken. The method comprises the steps of: selecting a roast chicken raw material; shaping and coloring the chicken carcass; uniformly daubing a grape seed extract on the surface of the chicken carcass; and frying the chicken carcass daubed withthe grape seed extract in air. The method provided by the invention utilizes the technical principle of food safety barrier, selects white feather broiler which are aged for 3 days at 4DEG C after slaughter as the raw material, and a molasses extract is added in the link of daubing maltose for coloring to reach a preliminary antioxidant effect, then the grape seed extract is daubed on the surfaceof the roast chicken carcass to serve as a natural oxidizing agent during frying of the roast chicken, thus effectively relieving severe fat oxidation and protein oxidation reaction during frying of roast chicken, blocking an oxidation induction way by which AGEs (advanced glycationend products) are formed, and being green and safe. Finally, a two-stage air frying technology is adopted to replacethe traditional deep frying method to serve as a third barrier for reducing the AGEs content in the roast chicken frying process.

Description

technical field [0001] The invention belongs to the technical field of meat processing, and in particular relates to a method for reducing advanced glycation end products during frying of roasted chicken. Background technique [0002] Roasted chicken is a typical traditional Chinese heat-processed meat product, which is very popular among consumers because of its excellent color, flavor and taste. The thermal processing process involved in roast chicken processing includes frying, stewing and secondary sterilization, etc. However, in the thermal processing process of roast chicken, there are characteristics such as high temperature and long-term heating, so violent Maillard reactions will occur . However, the Maillard reaction is a "double-edged sword". On the one hand, the Maillard reaction is the most important chemical reaction in the formation of the color, aroma, and quality of roasted chicken; on the other hand, in a high-temperature processing environment, the Maill...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L13/50A23L13/40A23L5/10
CPCA23L13/50A23L13/42A23L13/428A23L5/17A23V2002/00A23V2250/21A23V2300/24
Inventor 黄明朱宗帅黄苏红黄继超周兴虎杨静
Owner 南京黄教授食品科技有限公司
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