Acrylamide inhibitors and uses thereof, methods of reducing acrylamide in food
By leveraging the synergistic effect of asparaginase and hydroxyl-containing organic acid ammonium, the problem of complex composition and poor efficacy of existing acrylamide inhibitors has been solved, achieving an effective reduction in acrylamide content in fried and baked foods.
Patent Information
- Authority / Receiving Office
- CN · China
- Patent Type
- Patents(China)
- Current Assignee / Owner
- HUNAN PROVINCIAL COMMODITY QUALITY INSPECTION INST
- Filing Date
- 2024-01-11
- Publication Date
- 2026-05-19
AI Technical Summary
Existing acrylamide inhibitors are complex in composition and have poor inhibitory effects, making it difficult to effectively reduce the acrylamide content in fried and baked foods.
Asparaginase and hydroxyl-containing organic acid ammonium (such as ammonium malate and ammonium citrate) are used as acrylamide inhibitors to reduce the formation of acrylamide in food through a synergistic effect at a specific mass ratio.
It effectively reduces the acrylamide content in fried and baked foods, has a simple and safe composition, and lowers production costs.
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Abstract
Description
Technical Field
[0001] This invention relates to food additives, specifically to an acrylamide inhibitor. Furthermore, this invention also provides an application of the acrylamide inhibitor and a method for reducing acrylamide in food. Background Technology
[0002] Deep-frying and baking are processing methods that enhance food flavor. They are quick and convenient, and deep-fried foods are highly attractive to most consumers due to their golden color and crispy texture. The main chemical reactions occurring during deep-frying include the thermal oxidation of triglycerides, hydrolysis, and the Maillard reaction. Moderate oxidation of food is beneficial for the formation of aroma in deep-fried foods; while the Maillard reaction, in addition to adding aroma, also gives food an appealing color. However, as deep-frying and baking time increases, the surface color of the food continues to darken, even turning black, producing unpleasant odors and bitter tastes. Simultaneously, some harmful substances are produced, such as acrylamide (AA), polycyclic aromatic hydrocarbons (PAHs), heterocyclic amines (HCAs), and trans fatty acids (TFA). These substances are generally teratogenic and carcinogenic, and excessive intake can have toxic effects on human health.
[0003] Acrylamide is a low-molecular-weight, colorless, and odorless crystalline compound, primarily found in foods rich in carbohydrates and free asparagine, and readily formed during high-temperature cooking processes such as frying and baking. In 2002, the Swedish National Food Agency (NFA) and Stockholm University jointly announced the first discovery of acrylamide in food and listed it as a foodborne contaminant. After ingestion, acrylamide distributes to various body tissues (such as the kidneys, liver, heart, and brain), affecting metabolism and normal cell division, leading to some functional impairments. A study of female rats fed a six-week diet containing acrylamide showed a decrease in oocyte count, an increase in reactive oxygen species (ROS) levels, and a decrease in DNA and histone methylation levels compared to the control group, resulting in decreased fertility in the female rats. Furthermore, acrylamide is also toxic to the human nervous system, manifesting as degeneration of nerves or nerve endings around brain regions related to memory, learning, and cognitive functions (such as the cerebral cortex, hypothalamus, and hippocampus).
[0004] Controlling acrylamide content in fried potato chips involves the entire process, including raw material selection, cultivation conditions, storage and transportation, and food processing. One control measure is to modify raw materials and optimize processing techniques, specifically controlling the asparagine and reducing sugar content in potato raw materials and optimizing heat processing conditions and methods. Another control measure is the use of exogenous additives, including food additives, food ingredients, and phytochemicals. For example, the use of acidulants such as citric acid and appropriate pH adjustment can inhibit the formation of acrylamide. The addition of asparaginase can effectively reduce asparagine content, and the use of amino acids, proteins, and their hydrolysates can competitively inhibit the production of acrylamide via the asparagine pathway. The use of antioxidants is particularly noteworthy, as they have different effects on the formation of acrylamide in food, either inhibiting or promoting it. However, some acrylamide inhibitors provided in existing technologies are quite complex, and the inhibitory effect on acrylamide in some cases needs further improvement. Summary of the Invention
[0005] The purpose of this invention is to overcome the problems of some acrylamide inhibitors having complex compositions and the inhibitory effect of some acrylamide inhibitors needing improvement in the existing technology. This invention provides an acrylamide inhibitor and its application, as well as a method for reducing acrylamide in food. This acrylamide inhibitor can effectively reduce the acrylamide content in fried foods and has a simple composition.
[0006] To achieve the above objectives, the first aspect of the present invention provides an acrylamide inhibitor containing asparaginase stored in combination or separately and an organic ammonium acid containing hydroxyl groups, wherein the content of the organic ammonium acid containing hydroxyl groups is 1-8 parts by mass relative to 1 part by mass of the asparaginase.
[0007] Preferably, the content of the hydroxyl-containing organic acid ammonium is 3-6 parts by mass relative to 1 part by mass of asparaginase.
[0008] Preferably, the hydroxyl-containing organic acid ammonium is selected from at least one of ammonium malate, ammonium lactate, and ammonium citrate.
[0009] More preferably, the hydroxyl-containing organic acid ammonium is ammonium malate and / or ammonium citrate.
[0010] More preferably, the hydroxyl-containing organic ammonium acid is ammonium malate or ammonium citrate.
[0011] Preferably, the mass ratio of ammonium malate to ammonium lactate is 1:0.2-0.8.
[0012] A second aspect of the present invention provides the application of the above-mentioned acrylamide inhibitor in fried foods and / or baked foods.
[0013] A third aspect of the present invention provides a method for reducing acrylamide in food, comprising the following steps:
[0014] (1) Food raw materials, acrylamide inhibitor and water are mixed and contacted, and after solid-liquid separation, they are dried to obtain the material to be treated;
[0015] (2) Mix the substance to be treated with vegetable oil and heat it;
[0016] The acrylamide inhibitor content is 0.5-4g relative to 100 parts by weight of food raw material; the acrylamide inhibitor contains asparaginase and hydroxyl-containing organic acid ammonium, which are stored together or separately, and the content of hydroxyl-containing organic acid ammonium is 1-8 parts by weight relative to 1 part by weight of the asparaginase.
[0017] Preferably, in step (1), the content of the hydroxyl-containing organic acid ammonium is 3-6 parts by mass relative to 1 part by mass of asparaginase.
[0018] Preferably, the hydroxyl-containing organic acid ammonium is selected from at least one of ammonium malate, ammonium lactate, and ammonium citrate.
[0019] More preferably, the hydroxyl-containing organic acid ammonium is ammonium malate and / or ammonium citrate.
[0020] More preferably, the hydroxyl-containing organic ammonium acid is ammonium malate or ammonium citrate.
[0021] Preferably, the mass ratio of ammonium malate to ammonium lactate is 1:0.2-0.8.
[0022] Preferably, in step (1), the food ingredient is selected from at least one of potatoes, sweet potatoes, wheat, rice and corn.
[0023] More preferably, the food ingredient is a potato.
[0024] Preferably, in step (1), the method of mixing and contacting the food ingredients, acrylamide inhibitor, and water includes:
[0025] S1. Dissolve the acrylamide inhibitor in water to obtain an aqueous solution containing the acrylamide inhibitor;
[0026] S2. The food raw material is brought into contact with the aqueous solution containing the acrylamide inhibitor.
[0027] More preferably, the contact conditions at least satisfy: temperature of 90-100℃ and time of 1-5 min.
[0028] Preferably, in step (2), the conditions for the mixed heating are at least: the temperature is 200-250℃ and the time is 50-150s.
[0029] Preferably, in step (2), the vegetable oil is palm oil.
[0030] Through the above technical solution, the acrylamide inhibitor provided by the present invention can effectively reduce the acrylamide content in fried foods / baked foods by using asparaginase. Moreover, the addition of hydroxyl-containing organic acid ammonium can synergistically reduce the acrylamide content in fried foods / baked foods. Furthermore, the acrylamide inhibitor is safe and simple in composition. Detailed Implementation
[0031] The endpoints and any values of the ranges disclosed herein are not limited to the precise ranges or values, and these ranges or values should be understood to include values close to these ranges or values. For numerical ranges, the endpoint values of the various ranges, the endpoint values of the various ranges and individual point values, and individual point values can be combined with each other to obtain one or more new numerical ranges, which should be considered as specifically disclosed herein.
[0032] As previously stated, the first aspect of the present invention provides an acrylamide inhibitor containing asparaginase stored in combination or separately and an organic ammonium acid containing hydroxyl groups, wherein the content of the organic ammonium acid containing hydroxyl groups is 1-8 parts by mass relative to 1 part by mass of the asparaginase.
[0033] The inventors made an unexpected discovery during their research: by using aspartic acid enzyme and hydroxyl-containing organic acid ammonium in the preparation of fried or baked foods, the synergistic effect of a specific mass ratio of aspartic acid enzyme and hydroxyl-containing organic acid ammonium can effectively reduce the content of acrylamide in fried and baked foods, and the ingredients are safe and simple.
[0034] Preferably, the content of the hydroxyl-containing organic acid ammonium is 3-6 parts by weight relative to 1 part by weight of asparaginase. The above-mentioned mass ratio of asparaginase and hydroxyl-containing organic acid ammonium can further reduce the acrylamide content in fried and baked foods.
[0035] According to the present invention, preferably, the hydroxyl-containing organic ammonium acid is selected from at least one of ammonium malate, ammonium lactate, and ammonium citrate. The inventors have discovered that using the above-mentioned hydroxyl-containing organic ammonium acid can effectively reduce the acrylamide content in fried and baked foods. The above-mentioned hydroxyl-containing organic ammonium acids are all commercially available.
[0036] Preferably, the hydroxyl-containing organic ammonium acid is ammonium malate and / or ammonium citrate. During their research, the inventors discovered that ammonium malate and / or ammonium citrate have a good synergistic effect with asparaginase, thereby further reducing the acrylamide content in fried and baked foods. More preferably, considering the ability to further reduce the acrylamide content in fried and baked foods, the hydroxyl-containing organic ammonium acid is ammonium malate and ammonium citrate.
[0037] Preferably, the mass ratio of ammonium malate to ammonium lactate is 1:0.2-0.8, specifically 1:0.2, 1:0.4, 1:0.6, 1:0.8, or any value between these values. During their research, the inventors discovered that ammonium malate and ammonium lactate with the above-mentioned mass ratio have a better synergistic effect, further reducing the acrylamide content in fried and baked foods. Considering the ability to further reduce the acrylamide content in fried and baked foods, it is further preferred that the mass ratio of ammonium malate to ammonium lactate is 1:0.4-0.6.
[0038] In a second aspect, the present invention provides the application of the acrylamide inhibitor provided in the first aspect above in fried foods and / or baked foods.
[0039] Thirdly, the present invention provides a method for reducing acrylamide in food, comprising the following steps:
[0040] (1) Food raw materials, acrylamide inhibitor and water are mixed and contacted, and after solid-liquid separation, they are dried to obtain the material to be treated;
[0041] (2) Mix the substance to be treated with vegetable oil and heat it;
[0042] The acrylamide inhibitor content is 0.5-4g relative to 100 parts by weight of food raw material; the acrylamide inhibitor contains asparaginase and hydroxyl-containing organic acid ammonium, which are stored together or separately, and the content of hydroxyl-containing organic acid ammonium is 1-8 parts by weight relative to 1 part by weight of the asparaginase.
[0043] In the presence of water, by mixing and contacting a specific mass ratio of asparaginase, hydroxyl-containing organic acid ammonium and food ingredients before heating (frying or baking), the formation of acrylamide during heating or baking can be reduced, thereby effectively reducing the acrylamide content in food.
[0044] Preferably, in step (1), the content of the hydroxyl-containing organic acid ammonium is 3-6 parts by mass relative to 1 part by mass of asparaginase. The above-mentioned mass ratio of asparaginase and hydroxyl-containing organic acid ammonium can further reduce the formation of acrylamide during heating, thereby further reducing the acrylamide content in the food.
[0045] According to the present invention, preferably, the hydroxyl-containing organic ammonium acid is selected from at least one of ammonium malate, ammonium lactate, and ammonium citrate. The inventors have discovered that using the above-mentioned hydroxyl-containing organic ammonium acid can reduce the formation of acrylamide during heating, thereby effectively reducing the acrylamide content in food.
[0046] Preferably, the hydroxyl-containing organic ammonium acid is ammonium malate and / or ammonium citrate. During their research, the inventors discovered that ammonium malate and / or ammonium citrate have a good synergistic effect with asparaginase, which can further reduce the formation of acrylamide during heating, thereby further reducing the acrylamide content in food. From the perspective of further reducing the acrylamide content in food, more preferably, the hydroxyl-containing organic ammonium acid is ammonium malate and ammonium citrate.
[0047] Preferably, the mass ratio of ammonium malate to ammonium lactate is 1:0.2-0.8, specifically 1:0.2, 1:0.4, 1:0.6, 1:0.8, or any value between these values. During their research, the inventors discovered that ammonium malate and ammonium lactate with the above-mentioned mass ratio have a better synergistic effect, further reducing the formation of acrylamide during heating, thereby further reducing the acrylamide content in food. Considering the potential for further reducing the acrylamide content in food, it is further preferred that the mass ratio of ammonium malate to ammonium lactate is 1:0.4-0.6.
[0048] According to the present invention, preferably, in step (1), the food ingredient is selected from at least one of potatoes, sweet potatoes, wheat, rice, and corn. When the food ingredient is potatoes or sweet potatoes, potato slices or sweet potato slices can be used, or potato flour products or sweet potato flour products can be used. The thickness of the potato slices or sweet potato slices can be determined by those skilled in the art based on actual conditions. In the following embodiments of the present invention, the thickness of the slices is 0.5 mm. When the food ingredient is at least one of wheat, rice, and corn, it can be a compressed product after grinding. More preferably, the food ingredient is potatoes.
[0049] To further reduce the acrylamide content in food, preferably, in step (1), the method of mixing and contacting the food ingredients, acrylamide inhibitor, and water includes:
[0050] S1. Dissolve the acrylamide inhibitor in water to obtain an aqueous solution containing the acrylamide inhibitor;
[0051] S2. The food raw material is brought into contact with the aqueous solution containing the acrylamide inhibitor.
[0052] More preferably, the contact conditions at least satisfy the following: temperature of 90-100℃, specifically 90℃, 92℃, 94℃, 96℃, 98℃, 100℃, or any value between these values; and time of 1-5 minutes, specifically 1 minute, 2 minutes, 3 minutes, 4 minutes, 5 minutes, or any value between these values. Under these conditions, the acrylamide content in fried foods can be further reduced while simultaneously lowering production costs.
[0053] The solid-liquid separation can be achieved by any method that can achieve solid-liquid separation, such as filtration, centrifugation, or pressure filtration. In the following embodiments of the present invention, the solid-liquid separation method is pressure filtration.
[0054] There are no special limitations on the drying conditions. It is only necessary to control the moisture content of the food raw materials to below 10%. Preferably, the drying conditions are microwave drying, and the microwave drying conditions must at least meet the following requirements: microwave power of 500-1000W and time of 60-100s.
[0055] Preferably, in step (2), the conditions for the mixed heating are at least: the temperature is 200-250℃, specifically 200℃, 210℃, 220℃, 230℃, 240℃, 250℃, or any value between these values; the time is 50-150s, specifically 50s, 70s, 90s, 110s, 130s, 150s, or any value between these values. Under the above conditions, the acrylamide content in fried foods can be further reduced.
[0056] The vegetable oil can be at least one of soybean oil, rapeseed oil, olive oil, corn oil, and palm oil. Preferably, in step (2), the vegetable oil is palm oil. Using palm oil can further reduce the acrylamide content in fried foods. In step (2), the amount of vegetable oil added can be determined by those skilled in the art based on the actual situation.
[0057] According to the present invention, preferably, in step (1), the amount of water added is such that the concentration of asparaginase is 0.1-1% by mass. More preferably, it is 0.1-5% by mass.
[0058] According to a particularly preferred embodiment of the present invention, a method for reducing acrylamide in food is provided, comprising the following steps:
[0059] (1) Dissolve asparaginase and ammonium organic acid containing hydroxyl groups in water to obtain a solution containing acrylamide inhibitor;
[0060] In the solution, the concentration of asparaginase is 0.1-1% by mass, and the content of the hydroxyl-containing organic acid ammonium is 1-8 parts by mass relative to 1 part by mass of the asparaginase; the hydroxyl-containing organic acid ammonium is ammonium malate and ammonium citrate, and the mass ratio of the ammonium malate to the ammonium lactate is 1:0.2-0.8;
[0061] (2) At a temperature of 90-100℃, potato slices were immersed in a solution containing acrylamide inhibitor for 50-150s, and then the solid and liquid were separated and dried to obtain the material to be treated.
[0062] (3) Spray palm oil evenly on the object to be treated and bake it at a temperature of 200-250℃ for 50-150s.
[0063] The present invention will be described in detail below through examples. In the following examples, asparaginase was purchased from Novozymes Ltd., product number asparaginase 3500 BG.
[0064] Example 1
[0065] (1) Dissolve 0.1g asparaginase and 0.6g ammonium organic acid containing hydroxyl groups (0.428g ammonium malate and 0.172g ammonium citrate) in 100mL of water to obtain a mixture;
[0066] (2) Place 100±5g of potato slices in the mixed solution and soak for 1min at 100℃. Then take out the potato slices and microwave dry them for 50s at 1000W to obtain the product to be processed.
[0067] (3) Coat the material to be processed evenly with palm oil, and then bake at 200℃ for 150s to obtain potato chips.
[0068] Example 2
[0069] (1) Dissolve 0.5g of asparaginase and 2.5g of ammonium organic acid containing hydroxyl groups (1.666g of ammonium malate and 0.834g of ammonium citrate) in 100mL of water to obtain a mixture;
[0070] (2) Place 100±5g of potato slices in the mixed solution and soak for 3 minutes at a temperature of 95℃. Then take out the potato slices and microwave dry them for 100 seconds at 750W to obtain the product to be processed.
[0071] (3) Coat the material to be processed evenly with palm oil, and then bake at 230°C for 100 seconds to obtain potato chips.
[0072] Example 3
[0073] (1) Dissolve 1g of asparaginase and 3g of ammonium organic acid containing hydroxyl groups (1.875g of ammonium malate and 1.125g of ammonium citrate) in 100mL of water to obtain a mixture;
[0074] (2) Place 100±5g of potato slices in the mixed solution and soak for 5min at 90℃. Then take out the potato slices and microwave dry for 150s at 500W to obtain the product to be processed.
[0075] (3) Coat the material to be processed evenly with palm oil, and then bake at 250°C for 50 seconds to obtain potato chips.
[0076] Example 4
[0077] Potato chips were prepared according to the method of Example 1, except that the hydroxyl-containing organic acid ammonium was 0.5g of ammonium malate and 0.1g of ammonium citrate.
[0078] Example 5
[0079] Potato chips were prepared according to the method of Example 3, except that the hydroxyl-containing organic acid ammonium was 1.666 g of ammonium malate and 1.334 g of ammonium citrate.
[0080] Example 6
[0081] Potato chips were prepared according to the method of Example 1, except that the ammonium organic acid containing hydroxyl groups was 0.545 g of ammonium malate and 0.055 g of ammonium citrate.
[0082] Example 7
[0083] Potato chips were prepared according to the method of Example 3, except that the hydroxyl-containing organic acid ammonium was 1.5g of ammonium malate and 1.5g of ammonium citrate.
[0084] Example 8
[0085] Potato chips were prepared according to the method of Example 1, except that the ammonium organic acid containing hydroxyl groups was 0.35g of ammonium malate, 0.14g of ammonium citrate, and 0.11g of ammonium lactate.
[0086] Example 9
[0087] Potato chips were prepared according to the method of Example 3, except that the ammonium organic acid containing hydroxyl groups was 1.5g of ammonium malate, 0.9g of ammonium citrate, and 0.6g of ammonium lactate.
[0088] Example 10
[0089] Potato chips were prepared according to the method of Example 1, except that ammonium citrate was replaced with ammonium lactate.
[0090] Example 11
[0091] Potato chips were prepared according to the method in Example 3, except that ammonium malate was replaced with ammonium lactate.
[0092] Example 12
[0093] Potato chips were prepared according to the method of Example 1, except that the ammonium organic acid containing hydroxyl groups was 0.6g of ammonium malate.
[0094] Example 13
[0095] Potato chips were prepared according to the method of Example 3, except that the ammonium citrate containing hydroxyl groups was 3g.
[0096] Example 14
[0097] Potato chips were prepared according to the method of Example 1, except that the ammonium lactate containing hydroxyl groups was 0.6g.
[0098] Example 15
[0099] Potato chips were prepared according to the method of Example 1, except that 0.8g of ammonium organic acid containing hydroxyl groups was added, and the amount of ammonium malate added was 0.57g, and the amount of ammonium citrate added was 0.23g.
[0100] Example 16
[0101] Potato chips were prepared according to the method of Example 3, except that 1g of ammonium organic acid containing hydroxyl groups was added, and the amount of ammonium malate added was 0.625g, and the amount of ammonium citrate added was 0.375g.
[0102] Comparative Example 1
[0103] Potato chips were prepared according to the method of Example 1, except that 0.428g ammonium malate and 0.172g ammonium citrate were replaced with 0.428g sodium malate and 0.172g sodium citrate.
[0104] Comparative Example 2
[0105] Potato chips were prepared according to the method in Example 1, except that 0.428g ammonium malate and 0.172g ammonium citrate were replaced with 0.6g ammonium oxalate.
[0106] Comparative Example 3
[0107] Potato chips were prepared according to the method in Example 1, except that no organic ammonium acid containing hydroxyl groups was added.
[0108] Test case
[0109] The acrylamide content in potato chips was determined according to the method in GB 5009.204-2014. The potato chips prepared in each example or comparative example were measured three times in parallel, and the average value is recorded in Table 1.
[0110] Table 1
[0111]
[0112] As can be seen from the results in Table 1, the acrylamide inhibitor provided by this invention can significantly reduce the acrylamide content in food. This indicates that the acrylamide inhibitor provided by this invention can effectively reduce the acrylamide content in food through the synergistic effect between asparaginase and hydroxyl-containing organic acid ammonium at a specific mass ratio.
[0113] The preferred embodiments of the present invention have been described in detail above; however, the present invention is not limited thereto. Within the scope of the inventive concept, various simple modifications can be made to the technical solutions of the present invention, including combinations of various technical features in any other suitable manner. These simple modifications and combinations should also be considered as the content disclosed in the present invention and are all within the protection scope of the present invention.
Claims
1. An acrylamide inhibitor, characterized in that, The acrylamide inhibitor is composed of asparaginase stored in a mixture or stored separately and an ammonium organic acid containing hydroxyl groups. The content of the ammonium organic acid containing hydroxyl groups is 1-8 parts by mass relative to 1 part by mass of the asparaginase. The ammonium organic acid containing hydroxyl groups is selected from at least one of ammonium malate, ammonium lactate, and ammonium citrate. When using the acrylamide inhibitor, the acrylamide inhibitor is dissolved in water to obtain an aqueous solution containing the acrylamide inhibitor. The concentration of asparaginase in the aqueous solution is 0.1-1 by mass.
2. The acrylamide inhibitor according to claim 1, characterized in that, The content of the hydroxyl-containing organic acid ammonium is 3-6 parts by mass relative to 1 part by mass of asparaginase.
3. The acrylamide inhibitor according to claim 1 or 2, characterized in that, The organic ammonium acid containing hydroxyl groups is ammonium malate and / or ammonium citrate.
4. The acrylamide inhibitor according to claim 3, characterized in that, The organic ammonium acids containing hydroxyl groups are ammonium malate and ammonium citrate.
5. The use of the acrylamide inhibitor according to any one of claims 1 to 4 in fried foods and / or baked foods.
6. A method for reducing acrylamide in food, characterized in that, Includes the following steps: (1) Food raw materials, acrylamide inhibitor and water are mixed and contacted, and after solid-liquid separation, they are dried to obtain the material to be treated; (2) Mix the substance to be treated with vegetable oil and heat it; The acrylamide inhibitor content is 0.5-4g relative to 100 parts by weight of food raw materials; the acrylamide inhibitor is composed of asparaginase and hydroxyl-containing organic acid ammonium, which are stored in a mixed manner or separately; the content of hydroxyl-containing organic acid ammonium is 1-8 parts by weight relative to 1 part by weight of the asparaginase; the hydroxyl-containing organic acid ammonium is selected from at least one of ammonium malate, ammonium lactate, and ammonium citrate; in step (1), the amount of water added is such that the concentration of asparaginase is 0.1-1 by weight.
7. The method according to claim 6, characterized in that, In step (1), the content of the hydroxyl-containing organic acid ammonium is 3-6 parts by mass relative to 1 part by mass of asparaginase.
8. The method according to claim 6 or 7, characterized in that, The organic ammonium acid containing hydroxyl groups is ammonium malate and / or ammonium citrate.
9. The method according to claim 8, characterized in that, The organic ammonium acids containing hydroxyl groups are ammonium malate and ammonium citrate.
10. The method according to claim 6 or 7, characterized in that, In step (1), the food ingredient is selected from at least one of potatoes, sweet potatoes, wheat, rice and corn.
11. The method according to claim 10, characterized in that, The food ingredient is potato.
12. The method according to claim 6 or 7, characterized in that, In step (1), the method of mixing and contacting the food ingredients, acrylamide inhibitor, and water includes: S1. Dissolve the acrylamide inhibitor in water to obtain an aqueous solution containing the acrylamide inhibitor; S2. Contact the food raw material with the aqueous solution containing the acrylamide inhibitor; The contact conditions must at least meet the following: temperature of 90-100℃ and time of 1-5 min.
13. The method according to claim 6 or 7, characterized in that, In step (2), the conditions for the mixed heating must at least meet the following requirements: temperature is 200-250℃ and time is 50-150s; The vegetable oil is palm oil.