Method for inhibiting generation of acrylamide in baked food and cookies

A technology of baked food and acrylamide, which is applied in the field of cookies and biscuits, can solve the problems of high sugar, greasy, indigestible and other problems, and achieve the effect of unique taste, suitable color and remarkable inhibitory effect

Pending Publication Date: 2020-05-08
FOSHAN POLYTECHNIC
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, cookies are deterred by some consumers because of their greasy, high sugar and indigestible characteristics.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] A cookie, characterized in that black wolfberry anthocyanins are added to dough for making cookies, and the black wolfberry anthocyanins are used to suppress the production of acrylamide during the baking process of the cookies. Concrete preparation steps are as follows:

[0025] 1) Take 100 parts by mass of basic flour, 95 parts of low-gluten flour, 25 parts of water, 0.5 parts of salt, 50 parts of white sugar, 70 parts of butter, and 25 parts of eggs. Wherein, the base flour is preferably common all-purpose flour.

[0026] 2) Whip the custard, mix the eggs and powdered sugar and beat for 15 minutes until it becomes creamy and ivory white, the sugar granules are completely dissolved, and the volume increases by 2 to 3 times.

[0027] 3) Add butter, add thawed and softened butter to the creamy custard, beat until viscous flocculent.

[0028] 4) Add black wolfberry anthocyanins, add 0.32g / kg ((based on the dough) black wolfberry anthocyanins to the custard, and stir un...

Embodiment 2

[0036] A kind of cookie biscuit provided in this embodiment, its preparation method is basically consistent with embodiment 1, difference is:

[0037] 1) The raw material formula is: 100 parts by mass of basic flour, 90 parts of low-gluten flour, 20 parts of water, 0.2 parts of salt, 45 parts of white sugar, 65 parts of butter, 20 parts of eggs, and the addition of black wolfberry anthocyanins in the dough The amount is 0.01% of the total mass of the dough.

[0038] 2) The baking temperature is 190°C, and the baking time is 9 minutes.

[0039] Compared with the prior art, in the cookies produced in this example, the inhibition rate of acrylamide is 50%, and the taste is slightly worse than that of Example 1.

Embodiment 3

[0041] A kind of cookie biscuit provided in this embodiment, its preparation method is basically consistent with embodiment 1, difference is:

[0042] 1) The raw material formula is: 100 parts of low-gluten flour, 30 parts of water, 0.8 part of salt, 55 parts of white sugar, 75 parts of butter, 30 parts of eggs, and the amount of black wolfberry anthocyanin added in the dough is 0.1% of the total mass of the dough.

[0043] 2) The baking temperature is 180° C., and the baking time is 15 minutes.

[0044] Compared with the prior art, in the cookies produced in this example, the inhibition rate of acrylamide is 70%, and the taste is slightly worse than that of Example 1.

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PUM

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Abstract

The invention provides a method for inhibiting generation of acrylamide in baked food. The method for inhibiting generation of the acrylamide in the baked food is characterized in that lycium ruthenicum anthocyanidin is added into the baked food, and in a baking process, the lycium ruthenicum anthocyanidin is used for inhibiting generation of the acrylamide. According to the method for inhibitinggeneration of the acrylamide in the baked food, by adding a certain amount of the lycium ruthenicum anthocyanidin into dough of the baked food, the lycium ruthenicum anthocyanidin not only can inhibitforming of the acrylamide in baked food to achieve a significant inhibition effect, but also the baked food is made more nutritive and healthy; and the lycium ruthenicum anthocyanidin can form a unique flavor during baking, so that the baked food is more popular in the market. Cookies are further provided. By adding a specific amount of lycium ruthenicum anthocyanidin into the cookies, the inhibition ratio of acrylamide in the cookies reaches 69.46%, moreover, the lycium ruthenicum anthocyanidin is a natural pigment and antioxidant, and is very suitable for being used for processing of the cookies, and by combining the lycium ruthenicum anthocyanidin and a specific cookie processing technology, the cookies can be endowed with a special taste and flavor.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a method for inhibiting the production of acrylamide in baked food and cookies. Background technique [0002] Acrylamide is a white crystal that is easily soluble in polar solvents such as water, ethanol, methanol, and acetone. It is widely used in industry as an intermediate for the production of polyacrylamide and homopolymers. Acrylamide is a moderately toxic neurotropic poison, which is easily absorbed by the digestive tract, skin, muscle or other ways of organisms, causing acute and chronic poisoning. At the same time, it has reproductive toxicity, teratogenicity and carcinogenicity. Studies have shown that acrylamide has been detected in some fried and baked starchy foods. Therefore, more and more attention has been paid to inhibiting the production of acrylamide in food. [0003] Cookies are a kind of snack food that uses oil, sugar and flour as the main raw mater...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D2/14A21D2/36A21D13/06A21D13/40A23L5/20
CPCA21D13/40A21D13/06A21D2/14A21D2/36A23L5/20
Inventor 刘健南王小博郑琳
Owner FOSHAN POLYTECHNIC
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