Method for controlling generation of acrylamide in food processing process

Abstract

The invention discloses a method for controlling generation of acrylamide in a food processing process. The method is characterized by comprising the following steps: S1, reducing the content of free amino acid and reducing sugar in raw materials; s2, changing the processing conditions and the processing technology; and S3, using an inhibitor. By adopting the control method disclosed by the invention, the generation of acrylamide in the food processing process can be effectively inhibited, so that the food safety is greatly improved.

Description

Technical Field

[0001] The invention relates to the technical field of food processing, and in particular to a method for controlling the generation of acrylamide in a food processing process. Background Art

[0002] Acrylamide, with the molecular formula CH2=CH-CONH2, is a water-soluble small molecule white crystalline solid, widely used in the production of polyacrylamide, which is mainly used as a flocculant in water treatment and pulp processing, as well as a cosmetic additive and soil conditioner.

[0003] The acrylamide problem has attracted global attention. Subsequently, many research results showed that: ① acrylamide has neurotoxic, reproductive, genotoxic and carcinogenic effects on experimental animals (Yang et al, 2005; Moser et al, 2006; Tyl et al, 2000; Sumner et al, 1999); ② it is neurotoxic to humans (Ma Xiaoxia et al, 2008); ③ although no research has shown an inevitable link between acrylamide exposure levels and human cancer, it is not ruled out that acrylamide is a potential carcinogen (Marshet al, 1999; Besaratinia and Pfeifer, 2007). About 90% of acrylamide that enters the human body is metabolized and combines with guanine on DNA in the body to form adducts that cause genetic damage and gene mutations. Since then, acrylamide contamination in food has attracted great attention from the international community and governments of various countries. In 1994, the International Agency for Research on Cancer classified acrylamide as a Group 2A carcinogen, and the European Union classified it as a Class 2 carcinogen and a Class 2 mutagen. In 2002, WHO and the Food and Agriculture Organization of the United Nations (FAO) jointly convened an emergency expert consultation meeting on acrylamide contamination in food, discussed the safety of acrylamide in food, and made acrylamide in food a priority assessment target (FAO / WHO, 2005). At the 64th WHO / FAO Joint Committee on Food Additives (JECFA) meeting in February 2005, the exposure assessment data provided by 24 countries were announced for the first time, indicating that its exposure boundary was within 100 μg / kg. Acrylamide has become a food contaminant that needs to be controlled as a priority in risk management. Since then, WHO and FAO have held joint meetings every year to discuss and fully review the detection methods of acrylamide, the contamination level of food, the formation mechanism and toxicological evaluation. Although no country has set a limit on acrylamide in food, its legislative limit has begun to enter the substantive operation stage. The survey results show that acrylamide is affected by many factors (such as raw materials, processing methods and parameter selection, etc.), and the content of acrylamide in food varies greatly. Even the same food has considerable differences due to different brands and different origins. Some large companies and food research and development institutions have also begun to develop acrylamide inhibition technology, such as Nestlé. Summary of the invention

[0004] The purpose of the present invention is to overcome the deficiencies in the prior art and provide a method for effectively controlling the generation of acrylamide in the food processing process.

[0005] In order to achieve the above object, the present invention adopts the following scheme: a method for controlling the generation of acrylamide in a food processing process, characterized in that it comprises:

[0006] S1. Reduce the content of free amino acids and reducing sugars in raw materials;

[0007] S2, change processing conditions and processing technology;

[0008] S3. Use inhibitors.

[0009] As another improvement of the method for controlling acrylamide production in the food processing process of the present invention, the specific method of reducing the content of free amino acids and reducing sugars in the raw materials in step S1 includes:

[0010] S11, selecting raw materials with low content of free amino acids and reducing sugars;

[0011] The Maillard reaction is essentially an addition-contraction reaction between amino and carbonyl groups. Ketones, aldehydes, reducing sugars and carbonyl compounds generated by fat oxidation react with amino acids, peptides, amines, proteins and ammonia. Therefore, the content and type of reducing sugars or amino acids in the raw materials have a great relationship with the amount of acrylamide generated. Controlling the content of free asparagine and reducing sugars in the raw materials is the most fundamental way to control acrylamide in food. The formation of acrylamide can be controlled from the source by screening and processing different types of raw materials.

[0012] S12, treating the raw material by blanching to gelatinize the surface starch and reduce the content of reducing sugar and free asparagine in the raw material;

[0013] After cutting potatoes into strips and soaking them in 50℃ warm water for 70 minutes or in 70℃ hot water for 40 minutes, and then frying them, the acrylamide content was reduced by 97% and 91% respectively. This is mainly because the hot water soaking significantly reduced the amount of asparagine and reducing sugars;

[0014] S13. For flour products, yeast fermentation is used before processing, and the fermentation time is controlled to remove asparagine or reducing sugars, lower the pH value, and inhibit the Maillard reaction. French fries are fermented with lactic acid bacteria at 37°C for 45 to 120 minutes and then fried. The acrylamide content in French fries is reduced by 48 to 71%.

[0015] As another improvement of the method for controlling the generation of acrylamide in the food processing process of the present invention, the specific method of changing the processing conditions and processing technology in step S2 includes:

[0016] S21. Lower the processing temperature and reduce the heating time; or / and

[0017] Potatoes, grains, coffee and other plant foods are prone to produce acrylamide when heated to above 120°C, and the amount of acrylamide produced increases with increasing temperature. At 140-180°C, the amount of acrylamide produced reaches the maximum. In addition, heating time also affects the formation of acrylamide. When asparagine, glutamine and methionine are heated with glucose at 180°C for 5-60 minutes, asparagine produces the highest amount of acrylamide, but after 5 minutes, it decreases with the increase of reaction time; glutamine reaches the highest at 10 minutes, and then remains unchanged; methionine increases with the extension of heating time before 30 minutes, and then reaches a stable level. Therefore, lowering the processing temperature and reducing the heating time can reduce the final amount of acrylamide produced. Reducing the frying temperature by 10-15°C can reduce the concentration of acrylamide by 10-30%.

[0018] S22. Control the moisture content of food; or / and

[0019] During the Maillard reaction, the presence of water has two-sided effects on the formation of acrylamide. Water is both a reactant and a solvent and a migration carrier. Too much or too little water is not conducive to the Maillard reaction. Acrylamide is mainly formed on the surface of food. The content of acrylamide formed in high-moisture samples is very low. When the moisture content of potato slices is between 10 and 20%, the acrylamide formed is slightly higher than that of dry samples; when the moisture content is <10%, the formation and degradation rates of acrylamide are accelerated, making the acrylamide content relatively constant. Therefore, drying and soaking treatments help reduce the acrylamide content in food.

[0020] S23, lowering the pH value; or / and

[0021] pH value is one of the important factors affecting the Maillard reaction. The optimum pH for the formation of acrylamide is about 7 to 8. Lowering the pH value can convert free non-protonated amine (-NH2) into protonated amine ions (-NH3 + ), thereby preventing the formation of Schiff base in the Maillard reaction in the first step. Therefore, lowering the pH value can reduce the content of acrylamide.

[0022] The pH value was adjusted using a glucose (or fructose) / asparagine simulation system. The acrylamide produced at pH 4.0 was about one-tenth of that at pH 8.0. In the actual sample system, French corn flakes were treated with 0.2% citric acid before frying, and the acrylamide production in the finished product was reduced by 82.2%, while that of baked corn flakes was reduced by 72.8%.

[0023] Similar results were obtained in potato slices treated with citric acid. The pH value can be adjusted using citric acid and L-lactic acid, acetic acid, fumaric acid, malic acid, sorbic acid, adipic acid, benzoic acid, succinic acid, etc.

[0024] S24, use of asparaginase; or / and

[0025] Asparaginase can convert asparagine, the precursor of acrylamide, into aspartic acid, which only produces a very small amount of acrylamide in the Maillard reaction. It can specifically inhibit the formation of acrylamide from the source, while other ingredients remain active and do not affect the flavor and appearance of the final product. Studies on potato crackers, potato products and biscuits have shown that asparaginase can effectively reduce the content of acrylamide.

[0026] S25, vacuum frying; or / and

[0027] The boiling point of acrylamide is 125°C. Thermally processed foods can volatilize acrylamide in vacuum conditions, thereby reducing the acrylamide content.

[0028] S26. by light radiation; or / and

[0029] Light radiation, such as infrared, visible light, ultraviolet, X-rays, and gamma-rays, can cause acrylamide to polymerize, reducing its content in food; ozone can cause acrylamide to decompose, generating small molecules and reducing its content.

[0030] S27. Avoid microwave heating.

[0031] It was found that when using microwaves to heat food, the amount of acrylamide produced increased significantly. Within a certain range, the higher the microwave energy, the more acrylamide is produced, because microwaves have a strong penetrating effect, which increases the internal temperature of the food.

[0032] As another improvement of the method for controlling acrylamide production in a food processing process of the present invention, the inhibitor in step S3 is one of cations, amino acids, proteins, hydrophilic colloids, plant extracts, vitamins, and naringenin, or a mixture of two or more thereof.

[0033] cation:

[0034] Adding divalent cations such as calcium, magnesium, zinc, copper and other metal ions into the system can significantly inhibit the production of acrylamide (10-90%). Sodium acid pyrophosphate, sodium sulfite, sodium dihydrogen phosphate and sodium tetraborate all have the effect of reducing the content of acrylamide. When ammonium bicarbonate is added, the amount of acrylamide generated increases by dozens of times. Using sodium bicarbonate instead of ammonium bicarbonate as a leavening agent can reduce it by 70%. When chickpea flour paste is applied to raw French fries, the acrylamide content in the fried French fries drops from 1490μg / kg to 580μg / kg.

[0035] When heated at 160°C for a short time, ferulic acid, H2O2, ferulic acid + H2O2, NaHCO3 and NaHSO3 can remove acrylamide to varying degrees. Among them, the combined treatment of ferulic acid and H2O2 has a significant effect; increasing ferulic acid to 10 mmol / L can reduce the concentration of acrylamide by more than 94%.

[0036] Amino Acids and Protein:

[0037] The functional groups in acrylamide can be removed by specific chemical reactions. For example, the amino groups in acrylamide can undergo hydroxyl reactions, hydrolysis reactions, and Hofmann reactions, and the double bonds can undergo Michael addition reactions. Acrylamide can react with nucleophiles such as SH - NH 2- The free glycine, L-lysine and L-cysteine ​​can reduce the acrylamide content, while L-glutamine can increase it.

[0038] In the aqueous solution simulation system, the inhibition rates of glutamic acid, glycine and L-cysteine ​​on acrylamide were all above 87%, among which glutamic acid had the highest effect, reaching 97%.

[0039] Proline, tryptophan, cysteine ​​and glycine can inhibit the formation of acrylamide.

[0040] Cysteine ​​has high reactivity and undergoes addition reaction with acrylamide, which can effectively reduce the acrylamide content in bread.

[0041] When citric acid and glycine were added separately, the acrylamide content in the product decreased with the added amount. When both were added together at a dosage of 0.39%, the acrylamide content in the potato cake decreased significantly, further demonstrating that citric acid and glycine effectively reduce the acrylamide content in food.

[0042] Hydrophilic colloid:

[0043] Pectin, alginate and xanthan gum can significantly inhibit the formation of acrylamide in the fried snack model, among which the inhibitory effect of soaking time on acrylamide is greater than the solution concentration.

[0044] Plant Extracts:

[0045] Plant extracts such as bamboo leaf extract can reduce the acrylamide content in fried chicken wings, potato chips and French fries. Fruit extracts such as apples have a stronger inhibitory effect on acrylamide, which may be due to the high content of proanthocyanidins. Virgin olive oil, which is rich in o-bisphenols, can also effectively inhibit the formation of acrylamide in fried potato chips.

[0046] other:

[0047] The inhibitory effect of vitamins on acrylamide in the model showed that water-soluble vitamins were significantly more effective than fat-soluble vitamins, among which B vitamins had the best inhibitory effect.

[0048] Naringenin in tomato peel can effectively inhibit the formation of acrylamide, and the effect becomes more significant as the dose increases. It may be that it inhibits the synthesis precursor of acrylamide or itself.

[0049] As another improvement of the method for controlling acrylamide production in a food processing process of the present invention, the blanching treatment in step S12 is as follows: soaking the raw materials in warm water at a temperature of 30-90°C.

[0050] As another improvement of the method for controlling acrylamide production during food processing of the present invention, it is characterized in that the food is Cantonese-style baked food.

[0051] As another improvement of the method for controlling acrylamide production in a food processing process of the present invention, in the blanching process in step S12, 1.0-2.0% vitamin C solution and / or 1.0% NaCl solution is added to warm water.

[0052] As another improvement of the method for controlling acrylamide production during food processing of the present invention, the Cantonese-style baked food is almond cake or Cantonese-style moon cake.

[0053] In summary, the present invention has the following beneficial effects compared with the prior art: the control method of the present invention can effectively inhibit the generation of acrylamide in the food processing process, thereby greatly improving the safety of food. DETAILED DESCRIPTION

[0054] The above and other technical features and advantages of the present invention are described in more detail below in conjunction with embodiments.

[0055] Example 1 Method for controlling acrylamide production in almond cake production process:

[0056] Mung bean pretreatment - blanching - soaking - germination - withering - drying, cooling - shelling - powder making - aging - cake forming - baking - cooling - packaging.

[0057] After selecting the mung beans, weigh 500g of each portion, wash them with water, rinse them in 85℃ hot water for 20s, and soak them in 1.0-2.0% vitamin C solution or 1.0% NaCl solution at 34-36℃. The volume of the solution is 3 times the volume of the mung beans. Make sure that the mung beans are still soaked in the solution after absorbing water and swelling. The soaking time for each treatment is 6h.

[0058] The mung bean drying temperature is 65-90°C and the baking time is 1-6h.

[0059] The mung beans were shelled and crushed, passed through a 140-mesh sieve, and then packed in clean cloth bags and stored in a refrigerator at 4°C for aging for 3 days. A certain proportion of powdered sugar, water and vegetable oil were added to the bean powder, mixed and ground, and shaped into cakes. The almond cakes were baked at a base temperature of 90°C for 45 minutes and a surface temperature of 120°C for 8 minutes.

[0060] Mung bean soaking process

[0061] After selecting mung beans, 500 g of each portion was weighed, cleaned with water, rinsed in 85°C hot water for 20 seconds, and immersed in 9 groups of experimental solutions, namely ① 0.5%, 1.0% and 2.0% NaCl solution; ② 1.0%, 2.0% and 3.0% CaCl2 solution; ③ 0.3%, 0.5% and 1.0% NaHSO3 solution; ④ 0.3%, 0.5% and 1.0% calcium lactate solution; ⑤ 0.5%, 1.0% and 2.0% L-cysteine ​​solution; ⑥ 0.5%, 1.0% and 2.0% citric acid solution; ⑦ 0.5%, 1.0% and 2.0% vitamin C solution; ⑧ 0.5%, 1.0% and 2.0% vitamin B3 solution; ⑨ 0.5%, 1.0% and 2.0% vitamin B6 (pyridoxine PN) solution. Each group also set tap water as a blank group.

[0062] Three parallels were run for each treatment, and the water temperature was 34-36°C. The volume of the solution was three times the volume of the mung beans, ensuring that the mung beans were still immersed in the solution after absorbing water and swelling. The immersion time for each treatment was 6 hours.

[0063] Mung bean drying

[0064] The mung beans treated in the above groups were placed in two drying conditions: ① baking at 65℃ for 6 hours, then heating to 90℃ for 1 hour; ② baking at 90℃ for 5 hours. The moisture content of the dried samples was measured.

[0065] The raw materials for almond cakes are high-quality large-grain mung beans. The production process mainly optimizes the process links that mainly affect the formation of acrylamide, such as soaking and drying.

[0066] When soaking mung beans, the raw material of almond cake, 9 solutions were selected, including 4 salt solutions (NaCl solution, CaCl2 solution, NaHSO3 solution and calcium lactate solution), 1 amino acid (L-cysteine ​​solution), 1 acidifier (citric acid solution) and 3 vitamins (vitamin C solution, vitamin B3 solution and vitamin B6 solution). After soaking in the solution, the germination of mung beans was affected to a certain extent (Table 1). In the production of almond cake, after 4 to 6 hours of germination, the mung beans were taken as the standard of just emerging buds, which not only significantly improved the taste of the product, but also significantly increased the content of amino acids. Studies have shown that fermentation can significantly reduce the sugar content and the acrylamide content by 48 to 71%. This may be one of the reasons why almond cake is a product with a low acrylamide content in baked foods. Therefore, the germination process is essential for both the nutritional value of almond cake and the inhibition of acrylamide.

[0067] Among the 9 treatment solutions, L-cysteine ​​solution, citric acid solution and vitamin B6 had the most significant inhibitory effects. When the solution concentration was 0.5%, the inhibition rate was above 63%. After immersion at a concentration of 1%, no acrylamide was produced.

[0068] Among the four salt solutions, NaHSO3 solution has the best inhibitory effect. The concentration of 0.3% can reach an inhibition rate of 39%. When the concentration is 1%, the inhibition rate reaches 70% (Table 1), but it has a significant inhibitory effect on the germination of mung beans, and the beans are very easy to burn black during drying, have high viscosity, have an unpleasant smell, and are difficult to peel (Table 2); When the concentration of CaCl2 reaches 2%, acrylamide is significantly inhibited. Among the three treatment concentrations, the germination rate of mung beans is significantly inhibited. When the beans are dried, the beans are burnt black and are not suitable for drying, which is not suitable for actual production needs; 1.0% calcium lactate has an inhibition rate of 69% on acrylamide, but the mung beans after soaking almost do not germinate, affecting the taste and nutritional value of the product; The inhibitory effect of low-concentration NaCl solution on acrylamide is not obvious. When the concentration is 1%, the inhibitory effect on acrylamide is obvious (37%), and there is no obvious adverse effect on the subsequent processes such as germination and drying of mung beans.

[0069] Although cysteine ​​has a significant inhibitory effect on acrylamide, it is difficult to dissolve in water. The solution turns white and turbid after stirring. In the drying process after soaking mung beans, it was found that mung beans are not easy to dry and a pungent odor is produced, which has a great impact on the germination and drying process of mung beans and is not suitable for actual production.

[0070] Although the citric acid solution has a significant inhibitory effect on acrylamide and brings a distinct and rich aroma to almond cakes at a low concentration (0.5%), the products of the three concentration treatment groups all have a slightly sour taste, which affects the sales of the products and is not conducive to practical application.

[0071] The inhibitory effect of vitamin B6 solution was the most significant, with the inhibition rate reaching more than 68% at 0.5%, but the germination rate of mung beans was also significantly inhibited, affecting the nutritional value of the product; the vitamin C solution concentration of 1% had a significant inhibitory effect and significantly promoted the germination rate of mung beans; while the vitamin B3 solution had no inhibitory effect in the concentration range of 0.5-2% and inhibited the germination rate (Table 1 and Table 2).

[0072] There was no significant difference between the two drying conditions on acrylamide (Tukey's test, p<0.05). The moisture content of the samples after drying was between 8% and 12%, which met the requirements for moisture content in actual production.

[0073] Table 1 The production process optimization of almond cake (values ​​are mean ± SD, n = 3)

[0074]

[0075]

[0076]

[0077] *① Baking condition 1: bake at 65℃ for 6h, then heat to 90℃ and bake for another 1h;

[0078] *②Baking condition 2: 90℃ for 5h;

[0079] ND: not detected; the numbers with different letters are significantly different (Tukey's test, p<0.05).

[0080] Table 2 Effects of different dipping solution on Mung bean

[0081]

[0082]

[0083] Example 2 Method for controlling acrylamide production in the production process of Cantonese-style mooncakes:

[0084] Cantonese mooncake production process

[0085] Choose Cantonese-style mooncakes with beans as the main filling.

[0086] ①Flour, soybean powder, syrup, vegetable oil → dough preparation → cutting → soybean paste crust

[0087] ②Lotus seeds, soybean powder, oligosaccharides, vegetable oil → boiling filling → picking → bean paste filling

[0088] ③ Filling → forming → baking → cooling → inner packaging → inspection → outer packaging → finished product

[0089] Three kinds of fillings commonly used in Cantonese mooncakes were selected: red bean paste, mung bean paste and lotus paste. In order to understand the effect of temperature and time differences in baking on acrylamide production in different sizes of mooncakes, the above fillings were used to make three kinds of small, medium and large mooncakes of 45g, 80g and 160g respectively.

[0090] The parameters of the baking conditions such as baking temperature and time of the mooncakes with three fillings are shown in Table 3. During the baking process, the surface temperature of the cake is higher than the center temperature of the cake, and the difference is within 25°C. Except for the temperature of about 100°C for 1 to 2 minutes before taking out of the oven, the temperature inside and outside the cake is controlled within 100°C at other times.

[0091] Table 3 The baking conditions of Cantonese mooncake

[0092]

[0093] Table 5-4 Effects of baking conditions on Cantonese moon cake (values ​​are mean±SD, n=3)

[0094]

[0095]

[0096] Baking conditions: top fire 200℃, bottom fire 170℃, baking time are 45g-17min①, 80g-18min②, 160g-20min③, and whisk the eggs in about 20 seconds in the middle.

[0097] *: The baking conditions of the three treatment groups are shown in Table 4; the differences between different letters are significant (Tukey's test, p<0.05).

[0098] The results showed that the appearance characteristics of the three groups of samples, such as color, taste, and smell, were not significantly different from those of the control group. In the three treatment groups of Cantonese mooncakes, the smaller the cake, the smaller the difference between the surface temperature and the center temperature. Regardless of the size of the cake, the baking temperature can be controlled below 100°C, the baking time is within 30 minutes, and the surface and center of the cake are kept at 100°C for 1 to 2 minutes during post-baking, which can ensure that the cake is baked. The 80g mung bean paste mooncake group was baked at 99-104℃ for 5min, which was longer than the temperature and time of the other two groups (2-3min). As a result, there was no significant difference between the control group and the treatment group, while the other two groups were significantly different, p<0.05 (Table 4). This may be related to the results of another study showing that acrylamide can be produced above 100℃, and the production speed is accelerated after 120℃. When the temperature rises from 120℃ to 180℃, the acrylamide content rises sharply, among which 170℃ is most conducive to the production of acrylamide. When the temperature exceeds 170℃, the acrylamide generation rate decreases, which may be related to the polymerization of acrylamide. This study shows that in actual operation, appropriately reducing the baking temperature and shortening the baking time will be beneficial to the inhibition of acrylamide.

[0099] Almond cake is made of mung beans as the main raw material. The production process mainly goes through blanching, soaking, germination, killing green, drying, cooling, shelling, milling, aging, cake forming and baking processes. In the baking process, almond cake is baked in an oven with a bottom fire of 90℃ for 45min and a top fire of 120℃ for 8min. The surface temperature of the almond cake is 40-50℃ during actual baking. A large number of studies at home and abroad have shown that the formation of acrylamide can only be found when the food is heated to above 120℃, and the processing method has a great influence on the generation of acrylamide. Therefore, relatively speaking, almond cake is a representative of low-temperature baked food. The present invention mainly selects two main process links of soaking and drying to conduct detailed research on the inhibition of acrylamide in almond cakes, and adopts 9 different soaking treatment solutions. Different substances have obvious differences on the germination, milling, forming of finished products, smell and other indicators of mung beans. Although 4 salt solutions (NaCl solution, CaCl2 solution, NaHSO3 solution and calcium lactate solution), 1 amino acid (L-cysteine ​​solution), 1 acidulant (citric acid solution) and 2 vitamins (vitamin C solution and vitamin B6 (pyridoxine PN) solution) are all inhibited to different degrees on acrylamide and may be potential inhibitors of acrylamide, 6 solutions of CaCl2 solution, NaHSO3 solution, calcium lactate solution, L-cysteine ​​solution, citric acid solution and vitamin B6 solution have different degrees of negative effects on subsequent production processes, such as obvious inhibition on the germination of mung beans, and the beans are very easy to burn black during drying, have high viscosity, have an unpleasant smell, are not easy to peel, and are not suitable for drying. Vitamin C solution (1.0-2.0%) is the best, and the inhibition rate of 1.0% concentration reaches 73%. At the same time, the number of buds is increased, the vitamin content is improved, the product has no odor, and the taste is good; NaCl solution has a certain inhibitory effect at 1.0% (the inhibition rate is 37%), and has no effect on the subsequent process. The color, shape, smell and taste of the product are normal. Considering the production process comprehensively, in actual production, the soaking method of vitamin C solution (1.0-2.0%) and NaCl solution (1.0%) can be used to inhibit the generation of acrylamide in almond cakes.

[0100] In the production of Cantonese mooncakes, flour and bean powder are mainly used as the main outer skin materials, and the fillings are diversified. During baking, the oven temperature is set at 220-250℃, and the time is about 30 minutes. The content of acrylamide in baked foods is mostly distributed in the outer skin of the food. Therefore, Cantonese mooncakes are representative of high-temperature baked foods. This study focuses on the inhibitory effect of baking temperature and time on acrylamide during the baking process of Cantonese mooncakes. Three kinds of fillings commonly used in Cantonese mooncakes, red bean paste, mung bean paste and lotus paste, were selected to make three different sizes of cakes, 45g, 80g and 160g, respectively. They were baked at the oven setting temperature of 200℃ for the surface fire and 170℃ for the bottom fire. The baking time of the three different sizes of cakes was controlled within 20min, and the surface temperature and center temperature of the cakes were monitored in real time. The results showed that the appearance characteristics such as color, taste and smell of the three groups of samples were not significantly different from those of the control group. Regardless of the size of the cake, the baking temperature of the cake can be controlled below 100°C and the baking time within 30 minutes. The surface and center of the cake are kept at 100°C for 1 to 2 minutes during post-baking to ensure that the cake is baked.

[0101] As representatives of low-temperature and high-temperature products in Cantonese baked foods, almond cakes and Cantonese mooncakes have different key links in inhibiting the formation of acrylamide in their production processes. In the actual production process, targeted research and use are carried out in combination with other supporting indicators of the products. In the production of almond cakes, the focus is on the soaking treatment of the raw material mung beans, which can effectively inhibit the content of acrylamide; Cantonese mooncakes should focus on the optimization of baking conditions, such as the optimization of the main influencing parameter baking temperature. The two products can be targetedly promoted and applied in the production of corresponding low-temperature and high-temperature products in the baked food industry.

[0102] The above shows and describes the basic principles and main features of the present invention and the advantages of the present invention. It should be understood by those skilled in the art that the present invention is not limited to the above embodiments. The above embodiments and descriptions are only for explaining the principles of the present invention. Without departing from the spirit and scope of the present invention, the present invention may have various changes and improvements, which fall within the scope of the present invention to be protected. The scope of protection of the present invention is defined by the attached claims and their equivalents.

Claims

1. A method for controlling the production of acrylamide in a food processing process, characterized in that include: S1. Reduce the content of free amino acids and reducing sugars in raw materials; S2, change processing conditions and processing technology; S3. Use inhibitors.

2. The method for controlling acrylamide production in a food processing process according to claim 1, characterized in that The specific method of reducing the content of free amino acids and reducing sugars in the raw materials in step S1 includes: S11, selecting raw materials with low contents of free amino acids and reducing sugars; S12. Use blanching to treat the raw materials to gelatinize the surface starch and reduce the content of reducing sugar and free asparagine in the raw materials S13. For noodle products, yeast fermentation is used before processing, and the fermentation time is controlled to remove asparagine or reducing sugars, lower the pH value, and inhibit the Maillard reaction.

3. The method for controlling acrylamide production in a food processing process according to claim 1, characterized in that The specific method of changing the processing conditions and processing technology in step S2 includes: S21. Lower the processing temperature and reduce the heating time; or / and S22. Control the moisture content of food; or / and S23, lowering the pH value; or / and S24, use of asparaginase; or / and S25, vacuum frying; or / and S26. by light radiation; or / and S27. Avoid microwave heating.

4. The method for controlling acrylamide production in a food processing process according to claim 1, characterized in that The inhibitor in step S3 is one of cations, amino acids, proteins, hydrophilic colloids, plant extracts, vitamins, and naringenin, or a mixture of two or more thereof.

5. The method for controlling acrylamide production in a food processing process according to claim 2, characterized in that The blanching treatment in step S12 is as follows: the raw materials are soaked in warm water at a temperature of 30-90°C.

6. A method for controlling acrylamide production in a food processing process according to any one of claims 1 to 5, characterized in that The food is a Cantonese-style baked food.

7. The method for controlling acrylamide production in a food processing process according to claim 5, characterized in that In the blanching process in step S12, 1.0-2.0% vitamin C solution and / or 1.0% NaCl solution are added to the warm water.

8. The method for controlling acrylamide production in a food processing process according to claim 6, characterized in that The Cantonese style baked food is almond cake or Cantonese style moon cake.

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