Method for reducing content of heterocyclic amine in roasted mutton cakes based on tea polyphenol

A technology for tea polyphenols and heterocyclic amines is applied in the field of reducing the content of heterocyclic amines in roast lamb patties based on tea polyphenols, which can solve problems such as potential safety hazards, and achieve the effect of food safety and content reduction.

Active Publication Date: 2020-09-08
BOHAI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In view of the potential safety hazards of mutton grilled products, it is urgent to find a safe, healthy and effective method to reduce heterocyclic amines

Method used

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  • Method for reducing content of heterocyclic amine in roasted mutton cakes based on tea polyphenol
  • Method for reducing content of heterocyclic amine in roasted mutton cakes based on tea polyphenol
  • Method for reducing content of heterocyclic amine in roasted mutton cakes based on tea polyphenol

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0058] (1) Fresh mutton is made into minced meat with a meat grinder; the tea polyphenols are weighed for later use;

[0059] (2) Add tea polyphenols in step (1) to the mutton mince, mix it evenly, and use a 6cm petri dish to make it into a meatloaf with a diameter of 6cm, a thickness of 1cm, and a weight of about 40g, wherein the tea polyphenols Addition accounts for 0.05% of described mutton cake weight;

[0060] (3) Put the patty in an oven and bake at 225°C for 20 minutes, 10 minutes on each side.

Embodiment 2

[0062] (1) Fresh mutton is made into minced meat with a meat grinder; the tea polyphenols are weighed;

[0063] (2) Add tea polyphenols in step (1) to the mutton mince, mix it evenly, and use a 6cm petri dish to make it into a meatloaf with a diameter of 6cm, a thickness of 1cm, and a weight of about 40g, wherein the tea polyphenols The amount added accounts for 0.1% of the weight of the mutton cake;

[0064] (3) Put the patty in an oven and bake at 225°C for 20 minutes, 10 minutes on each side.

Embodiment 3

[0066] (1) Fresh mutton is made into minced meat with a meat grinder;

[0067] (2) Add tea polyphenols into the minced mutton, mix it evenly, and use a 6cm petri dish to make it into meatloaf with a diameter of 6cm, a thickness of 1cm, and a weight of about 40g, wherein the amount of tea polyphenols added accounts for 10%. 0.3% of the weight of the mutton patties;

[0068] (3) Put the patty in an oven and bake at 225°C for 20 minutes, 10 minutes on each side.

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Abstract

The invention relates to the technical field of food processing, and discloses a method for reducing the content of heterocyclic amine in a roasted mutton cake based on tea polyphenol. The method comprises the following steps: 1) preparing mutton and tea polyphenol; 2) processing the mutton into minced mutton; 3) uniformly adding tea polyphenol accounts for 0.05-1wt% of the minced mutton into theminced mutton, and processing the minced mutton into mutton cakes; and 4) baking the mutton cake. A proper amount of tea polyphenol is added in a processing process of the mutton cake, so that the content of heterocyclic amine in the mutton pie can be effectively reduced, the barbecue product is safer to eat, and meanwhile, the taste of mutton is not excessively influenced. The added tea polyphenol does not have any toxic or side effect on human health and completely conforms to the natural, green and healthy development trend, and the common substances are easy to obtain, so that the method can be suitable for large-scale industrial production.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a method for reducing the content of heterocyclic amines in roasted mutton cakes based on tea polyphenols. Background technique [0002] Meat products are one of the main sources of nutrition in people's daily life. Processing methods such as baking, frying, and microwaves endow meat products with unique flavors, which are favored by consumers. However, meat products will produce heterocyclic amines after high temperature processing. Heterocyclic amines are carcinogenic and mutagenic polycyclic aromatic compounds produced during thermal processing of protein-rich foods such as livestock, poultry, and fish. Long-term intake will cause serious harm to human health. Heterocyclic amines are a class of polycyclic aromatic hydrocarbons composed of carbon, hydrogen, and nitrogen elements, generally containing 2 to 5 nitrogen-containing hydrocarbon rings, 1 exocyclic amino group...

Claims

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Application Information

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IPC IPC(8): A23L5/20A23L13/40G01N30/02
CPCA23L5/20A23L13/42G01N30/02
Inventor 沙磊刘素素
Owner BOHAI UNIV
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