Method for reducing content of acrylamide in baked potato chips

Abstract

The invention discloses a method for reducing the content of acrylamide in baked potato chips, and belongs to the technical field of food processing. The method comprises the following steps: dissolving an acrylamide inhibitor in water, adding glucose oxidase, uniformly stirring, then adding potato snowflake whole flour, carrying out water bath heat preservation, then adding cassava starch and vegetable oil, stirring until dough is formed, rolling, coining, tabletting and baking. Compared with the prior art, the method has the advantages that the content of acrylamide in the baked potato chips can be remarkably reduced, the browning degree can be reduced, and meanwhile, the nutritional value of the product is improved.

Description

Technical Field

[0001] The invention relates to a method for reducing acrylamide content in baked potato chips, belonging to the technical field of food ingredients. Background Art

[0002] Baked potato chips are a type of composite potato chips made from potato starch and other starchy raw materials through a high-temperature baking process. As a typical high-temperature processed starch product, baked potato chips undergo a Maillard reaction during processing. This reaction not only produces a large amount of flavor substances, giving potato chips their unique color, but also produces certain harmful substances, among which acrylamide is one of the most concerned harmful substances. Acrylamide has been rated as a Class 2A carcinogen by the International Agency for Research on Cancer (IARC). According to animal experimental data, acrylamide has neurotoxicity, reproductive toxicity and genotoxicity.

[0003] In the production process of baked potato chips, as the raw materials are rich in aspartic acid and reducing sugars, under high temperature conditions, aspartic acid reacts with reducing sugars to form Schiff bases, which are further rearranged to form Amadori products. The decarboxylated Schiff bases and Amadori products can directly generate acrylamide, or generate acrylamide through the deamination reaction of 3-aminopropionamide. Therefore, the formation process of acrylamide is closely related to the content of aspartic acid and reducing sugars in the raw materials.

[0004] At present, the methods to inhibit the formation of acrylamide in food mainly include controlling heat treatment conditions, using food additives, and improving processing technology. Controlling heat treatment conditions usually requires adjusting the entire production process, which may have a significant impact on product quality and has limited inhibitory effects on acrylamide. Improving processing technology, such as vacuum baking, microwave treatment, etc., although it can reduce the formation of acrylamide to a certain extent, it usually requires replacement or modification of existing equipment due to its high requirements for equipment, resulting in a significant increase in costs and may have an adverse effect on product quality. In contrast, the method of using food additives has the advantages of low cost, less impact on product quality, simple operation, high flexibility, etc., and can effectively inhibit the formation of acrylamide.

[0005] Prior art, such as patent CN1753623A, discloses a method for reducing the formation of acrylamide in heat-processed foods, and provides a method for adding an optional amino acid to the food formula to inhibit the formation of acrylamide during heat processing. The amino acid can be selected from the following group: cysteine, lysine, glycine, histidine, alanine, methionine, glutamic acid, aspartic acid, proline, phenylalanine, etc.; this method has several shortcomings, especially in terms of the utilization efficiency of amino acids, which is manifested in the large amount of amino acids required. Specifically, in order to achieve at least 65% of the acrylamide degradation effect, the concentration of cysteine ​​required to be added is as high as 10000ppm. This high concentration of addition not only significantly increases the production cost, but also may have an adverse effect on the sensory properties of the food (such as taste, flavor, etc.), and may even affect the consumer acceptance of the final product. Such high-dose addition increases the complexity and cost burden of production, and also restricts the sustainability and large-scale application of the method.

[0006] Patent CN101052307A discloses a method for reducing the generation of acrylamide in heat-processed food, specifically, adding asparaginase solution, calcium chloride and citric acid during food preparation to achieve the purpose of reducing acrylamide. This method enhances the inhibitory ability of calcium salt on acrylamide by compounding acid and calcium salt. The raw material used in this method has a low reducing sugar content. The reducing sugar content of potato chips is 0.8%-1.8%, among which the reducing sugar content of the low reducing sugar group is less than 1%. The heating temperature is also low, and the frying temperature is 178°C. Under this condition, the amount of acrylamide generated during the processing is low. SB / T 10752-2012 potato flake whole flour requires a reducing sugar content of no more than 3%. Taking the potato flour used in the present invention as an example, its reducing sugar content is 2.7%, which is a relatively common level in the market. When the processing temperature exceeds 180°C, the generation of acrylamide will increase significantly. In the typical process, the acrylamide generation in most experimental groups is about 1000ppb, and the highest acrylamide generation is 1880ppb. The experimental conditions used in this method are relatively mild, the acrylamide generation is not high, and there is a lack of experimental exploration under high temperature, high reducing sugar and other conditions with high acrylamide generation. In addition, asparaginase itself is expensive. Compared with calcium salts and acids, the use of asparaginase to inhibit acrylamide will lead to a significant increase in cost, which brings economic pressure to achieve the expected inhibition effect.

[0007] Patent CN101052317A discloses a method for reducing acrylamide production in heat-processed food, specifically, adding an additive to the food, the additive comprising any divalent or trivalent cation or a combination of the cation, an acid or an amino acid. This method still has problems such as low efficiency of the additive used and insufficient inhibition effect under high acrylamide production conditions. Summary of the invention

[0008] The prior art methods for inhibiting acrylamide have the problems of high cost when using asparaginase, low inhibition efficiency when using amino acids, calcium salts and acids to inhibit acrylamide, and insufficient inhibition effect under high acrylamide production conditions.

[0009] In order to solve the above technical problems, the purpose of the present invention is to provide a method for reducing the acrylamide content in baked potato chips. The method pretreats the raw materials with glucose oxidase, and then combines cysteine, citric acid and calcium chloride as additives and adds them to the raw materials for preparing potato chips. Compared with the prior art, the method can not only significantly reduce the acrylamide content in the baked potato chips, but also reduce the browning degree of the baked potato chips, while improving the impact value of the baked potato chips.

[0010] In order to achieve the above purpose, the technical solutions provided are as follows:

[0011] A method for reducing acrylamide content in baked potato chips, the method comprising the following steps:

[0012] Dissolve the acrylamide inhibitor in water, then add glucose oxidase and stir evenly, add potato flakes whole flour, keep warm in a water bath, then add cassava starch and vegetable oil, beat until the dough is formed, then roll, stamp, sheet and bake.

[0013] In one embodiment, the acrylamide inhibitor comprises one or more of cysteine, calcium chloride, and citric acid.

[0014] In one embodiment, the amount of cysteine ​​added is 1‰ to 8‰ of the total mass of the potato chip raw materials (on a dry basis); the amount of citric acid added is 3‰ to 10‰ of the total mass of the potato chip raw materials (on a dry basis); and the amount of calcium chloride added is 1‰ to 3‰ of the total mass of the potato chip raw materials (on a dry basis).

[0015] In one embodiment, the acrylamide inhibitor consists of cysteine ​​and one or more of calcium chloride and citric acid.

[0016] In one embodiment, the acrylamide inhibitor consists of cysteine, citric acid and calcium chloride.

[0017] In one embodiment, the acrylamide inhibitor consists of cysteine, citric acid and calcium chloride; wherein the mass ratio of cysteine, citric acid and calcium chloride is 5:5:3.

[0018] In one embodiment, the acrylamide inhibitor is dissolved in water, specifically, the acrylamide inhibitor is added into water, and then placed in a water bath at 30-45° C. for 30-60 min.

[0019] In one embodiment, the added amount of the acrylamide inhibitor is 5‰ to 20‰ of the total mass of the potato chip raw materials (on a dry basis).

[0020] In one embodiment, the added amount of the glucose oxidase is 0.1‰ to 5‰ of the total mass of the potato chip raw materials (on a dry basis).

[0021] In one embodiment, the added amount of the potato flakes is 50% to 80% (on a dry basis) of the total mass of the potato chip raw materials.

[0022] In one embodiment, the amount of cassava starch added is 20% to 50% (on a dry basis) of the total mass of the potato chip raw material.

[0023] In one embodiment, the added amount of the vegetable oil is 5% to 8% (on a dry basis) of the total mass of the potato chip raw material.

[0024] In one embodiment, the vegetable oil includes one or more of palm oil, high oleic rapeseed oil, and sunflower oil.

[0025] In one embodiment, the water bath insulation temperature is 30°C to 45°C, and the time is 20 to 80 min; preferably 60 to 80 min; more preferably 60 min.

[0026] In one embodiment, the baking conditions are: baking in a low-temperature oven at 150-180°C on the upper fire and 150-180°C on the lower fire for 2-3 minutes; baking in a high-temperature oven at 240-280°C on the upper fire and 235-240°C on the lower fire for 5-6 minutes.

[0027] The present invention also provides application of the method described above in baked food.

[0028] Compared with the prior art, the present invention has the following beneficial effects:

[0029] (1) The present invention reduces the content of reducing sugar in the raw material by pretreating the raw material with glucose oxidase. The pretreatment can reduce the content of reducing sugar in the raw material from about 2.7% to about 1.8%, thereby reducing the formation of acrylamide and improving the quality of the raw material. Glucose oxidase has a more obvious effect on reducing high-reducing sugar raw materials, and has a more obvious effect on raw materials with low quality and high reducing sugar content; and glucose oxidase can also improve the processing properties of dough, facilitating the production and processing of products.

[0030] (2) The acrylamide inhibitor includes cysteine, calcium chloride and citric acid. By adding the above ingredients, the formation of acrylamide in baked potato chips can be effectively inhibited. Compared with the blank control without addition, the inhibition rate of acrylamide can reach up to 79.2%. Similar to asparagine, cysteine ​​can react with reducing sugars to reduce the combination of asparagine and reducing sugars to form acrylamide. Cysteine ​​also contains a sulfhydryl group (-SH) and a lone pair of electrons on the sulfur atom, which enables it to effectively attack the aldehyde group of the reducing sugar to form an addition product similar to thiol aldehyde. Cysteine ​​can compete with asparagine more effectively to inhibit the formation of acrylamide.

[0031] (3) The present invention uses calcium ions in calcium chloride as a catalyst to enhance the activity of glucose oxidase, and can also enhance the nucleophilic addition of cysteine ​​by coordinating with various groups in cysteine, especially the sulfhydryl group, thereby enhancing the ability of cysteine ​​to inhibit the formation of acrylamide.

[0032] (4) The present invention uses citric acid to lower the pH. At this time, the system pH is between 9 and 10. This pH range can promote the protonation of the amino group while the sulfhydryl group is not protonated, reduce the amino nucleophilic addition, and thus reduce the formation of acrylamide. It does not affect the addition reaction of the sulfhydryl group, and the slightly acidic pH is beneficial to the activity of glucose oxidase. It can also lower the pH and extend the shelf life.

[0033] (5) Compared with other methods, the cysteine ​​in the present invention can not only inhibit the formation of acrylamide in baked potato chips, but also reduce the browning degree of the product; it can also be used as a nutritional supplement to improve the nutritional value of the product; at the same time, the compounding of citric acid and amino acids reduces the amount of amino acids while ensuring the inhibitory effect on acrylamide. BRIEF DESCRIPTION OF THE DRAWINGS

[0034] Figure 1 The data diagram of acrylamide content in baked potato chips obtained in the examples and comparative examples;

[0035] Figure 2 The data graphs are of acrylamide content and reducing sugar content in baked potato chips at different enzymatic hydrolysis times; DETAILED DESCRIPTION

[0036] The technical solutions in the embodiments of the present invention are described clearly and completely below. Obviously, the described embodiments are only part of the embodiments of the present invention, rather than all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without creative work belong to the scope of protection of the present invention. The following specific implementation methods further describe the present invention.

[0037] The test and characterization methods involved in the embodiments and comparative examples of the present invention are as follows:

[0038] Determination of acrylamide:

[0039] Sample processing: Take 40g of potato slices and place them in a drying oven, dry them at 40℃ for 12h, weigh 10g of the crushed sample, soak them in 10mL of 50% (v:v) methanol aqueous solution, ultrasonicate for 30min, centrifuge at 15000rpm for 5min, and transfer the supernatant to a conical flask. Repeat the above extraction process once, combine the supernatants, add 20mL of n-hexane to the supernatant, ultrasonicate for 10min, extract and defat, discard the n-hexane layer, and repeat the above process once. Use a 5ml syringe to take 2ml of the above sample solution, pass it through a 0.45μm polyvinyl fluoride filter, and analyze it in a liquid chromatograph.

[0040] The content of acrylamide was determined by high performance liquid chromatography (HPLC)-ultraviolet detector. Chromatographic conditions: Waters system; ultraviolet detector; analytical column: Zorbax SB-C18 column (4.6×250mm, 5μm); mobile phase: 5% methanol; flow rate: 0.60mL / min; detection wavelength: 210nm; column temperature: 30℃; injection volume: 10μL.

[0041] Determination of reducing sugar content in potato flake flour:

[0042] Accurately weigh 1g of glucose and dilute to 1L to prepare a 1mg / ml glucose standard solution. Add 0ml, 2ml, 4ml, 6ml, 8ml, and 10ml of glucose standard solution to 10ml centrifuge tubes, respectively, and add deionized water to 10ml to obtain glucose solutions of different concentrations. Take 1ml of the solution, add 2ml of DNS reagent, and boil in water for 2min. After cooling to room temperature, add deionized water to 10ml, measure the absorbance at 540nm wavelength, and draw a standard curve of reducing sugar concentration.

[0043] Accurately weigh 0.2g of potato flake powder, dissolve it and make up to 100ml, take 1ml of the solution, add 2ml DNS reagent and boil it in a boiling water bath for 2min, cool it to room temperature with running water and add deionized water to make up to 10ml, measure its absorbance at 540nm wavelength and calculate its reducing sugar concentration by using the reducing sugar standard curve.

[0044] Sources of materials involved in the present invention:

[0045] Glucose oxidase was purchased from Novozymes, with an enzyme activity of 10,000 GODU / g.

[0046] Example 1 1wt‰ glucose oxidase + 5wt‰ cysteine ​​+ 5wt‰ citric acid + 3wt‰ calcium chloride

[0047] A method for reducing acrylamide content in baked potato chips comprises the following steps:

[0048] 1.5 g of cysteine, 1.5 g of citric acid and 0.9 g of calcium chloride are mixed together as an acrylamide inhibitor, and the acrylamide inhibitor is dissolved in 200 g of water, and the mixture is in a water bath at 40°C for 40 min, and then 0.3 g of glucose oxidase is added, and the mixture is stirred evenly, and then 197 g of potato flake whole flour is added, and the mixture is stirred evenly, and the mixture is in a water bath at 40°C for 60 min; then 103 g of cassava starch and 19.7 g of palm oil are added, and the mixture is mixed, and the dough is beaten until the dough is formed, and then the dough is rolled, stamped, pressed into sheets, and baked in a low-temperature oven at 150°C on the upper side and at 150°C on the lower side for 2 min, and then baked in a high-temperature oven at 240°C on the upper side and at 235°C on the lower side for 5 min 30 s to make potato chips.

[0049] Example 2 1wt‰ glucose oxidase + 5wt‰ cysteine

[0050] A method for reducing acrylamide content in baked potato chips comprises the following steps:

[0051] 1.5g of cysteine ​​was used as an acrylamide inhibitor, and the acrylamide inhibitor was dissolved in 200g of water. After being heated in a water bath at 40°C for 40min, 0.3g of glucose oxidase was added, and the mixture was stirred evenly. After being stirred evenly, 197g of potato flake whole flour was added, and the mixture was stirred evenly and heated in a water bath at 40°C for 60min. Then 103g of cassava starch and 19.7g of palm oil were added and mixed. After being beaten until the dough was formed, the dough was rolled, stamped, pressed into sheets, and baked in a low-temperature oven at 150°C on the upper fire and at 150°C on the lower fire for 2min, and then baked in a high-temperature oven at 240°C on the upper fire and at 235°C on the lower fire for 5min 30s to make potato chips.

[0052] Example 3 1wt‰ glucose oxidase + 5wt‰ citric acid

[0053] A method for reducing acrylamide content in baked potato chips comprises the following steps:

[0054] Add 0.3g glucose oxidase and 1.5g citric acid into 200g water, stir evenly, and keep in a water bath at 40℃ for 40min. After stirring evenly, add 197g potato flake whole flour, stir evenly, and keep in a water bath at 40℃ for 60min. Then add 103g cassava starch and 19.7g palm oil, mix, beat until the dough is formed, then roll, stamp, press, bake in a low-temperature oven at 150℃ on top and at 150℃ on bottom for 2min, then bake in a high-temperature oven at 240℃ on top and at 235℃ on bottom for 5min 30s to make potato chips.

[0055] Example 4 5wt‰ cysteine ​​+ 3wt‰ calcium chloride

[0056] A method for reducing acrylamide content in baked potato chips comprises the following steps:

[0057] 1.5 g of cysteine ​​and 0.9 g of calcium chloride were used as acrylamide inhibitors and dissolved in 200 g of water. After being kept in a water bath at 40°C for 40 min, 197 g of potato flake flour, 103 g of cassava starch and 19.7 g of palm oil were added and mixed. The dough was beaten until it was formed, then rolled, stamped, and pressed into sheets. The dough was then baked in a low-temperature oven at 150°C on the upper side and at 150°C on the lower side for 2 min, and then baked in a high-temperature oven at 240°C on the upper side and at 235°C on the lower side for 5 min 30 s to make potato chips.

[0058] Example 5 5wt‰ cysteine ​​+ 5wt‰ citric acid

[0059] A method for reducing acrylamide content in baked potato chips comprises the following steps:

[0060] 1.5 g of cysteine ​​and 1.5 g of citric acid were used as acrylamide inhibitors and dissolved in 200 g of water. After being kept in a water bath at 40°C for 40 min, 197 g of potato flake flour, 103 g of cassava starch and 19.7 g of palm oil were added and mixed. The dough was beaten until it was formed, then rolled, stamped, pressed into sheets, and baked in a low-temperature oven at 150°C on the upper fire and at 150°C on the lower fire for 2 min. After that, the potato chips were baked in a high-temperature oven at 240°C on the upper fire and at 235°C on the lower fire for 5 min 30 s.

[0061] Example 6 1wt‰ glucose oxidase enzymolysis for 20 min

[0062] A method for reducing acrylamide content in baked potato chips comprises the following steps:

[0063] 0.3g of glucose oxidase and 200g of water are mixed and stirred evenly, then 197g of potato flake flour is added and stirred evenly, and the mixture is placed in a water bath at 40°C for 20min. Then 103g of cassava starch and 19.7g of palm oil are added and mixed, and the dough is beaten until it is formed, then rolled, embossed, and pressed into sheets, and then baked in a low-temperature oven at 150°C on the upper heat and at 150°C on the lower heat for 2min, and then baked in a high-temperature oven at 240°C on the upper heat and at 235°C on the lower heat for 5min30s to make potato chips.

[0064] Example 7 1wt‰ glucose oxidase enzymolysis for 40 min

[0065] A method for reducing acrylamide content in baked potato chips comprises the following steps:

[0066] 0.3g of glucose oxidase and 200g of water are mixed and stirred evenly, then 197g of potato flake flour is added and stirred evenly, and the mixture is placed in a water bath at 40°C for 40min; then 103g of cassava starch and 19.7g of palm oil are added and mixed, and the dough is beaten until it is formed, then rolled, embossed, and pressed into sheets, and then baked in a low-temperature oven at 150°C on the upper heat and at 150°C on the lower heat for 2min, and then baked in a high-temperature oven at 240°C on the upper heat and at 235°C on the lower heat for 5min 30s to make potato chips.

[0067] Example 8 1wt‰ glucose oxidase enzymolysis for 60 min

[0068] A method for reducing acrylamide content in baked potato chips comprises the following steps:

[0069] 0.3g of glucose oxidase and 200g of water are mixed and stirred evenly, then 197g of potato flake flour is added and stirred evenly, and the mixture is placed in a water bath at 40°C for 60min; then 103g of cassava starch and 19.7g of palm oil are added and mixed, and the dough is beaten until it is formed, then rolled, embossed, and pressed into sheets, and then baked in a low-temperature oven at 150°C on the upper heat and at 150°C on the lower heat for 2min, and then baked in a high-temperature oven at 240°C on the upper heat and at 235°C on the lower heat for 5min 30s to make potato chips.

[0070] Example 9 1wt‰ glucose oxidase enzymolysis for 80 min

[0071] A method for reducing acrylamide content in baked potato chips comprises the following steps:

[0072] 0.3g of glucose oxidase and 200g of water are mixed and stirred evenly, then 197g of potato flake flour is added and stirred evenly, and the mixture is placed in a water bath at 40°C for 80min. Then 103g of cassava starch and 19.7g of palm oil are added and mixed, and the dough is beaten until it is formed, then rolled, stamped, pressed into sheets, and baked in a low-temperature oven at 150°C on the upper heat and at 150°C on the lower heat for 2min, then baked in a high-temperature oven at 240°C on the upper heat and at 235°C on the lower heat for 5min30s to make potato chips.

[0073] Comparative Example 1 5wt‰ cysteine

[0074] A method for reducing acrylamide content in baked potato chips comprises the following steps:

[0075] 1.5g of cysteine ​​was used as an acrylamide inhibitor, and the acrylamide inhibitor was dissolved in 200g of water. After the mixture was heated in a water bath at 40°C for 40min, 197g of potato flake flour was added, and the mixture was heated in a water bath at 40°C for 60min. Then, 103g of cassava starch and 19.7g of palm oil were added and mixed, and the mixture was beaten until the dough was formed, and then rolled, stamped, pressed, and baked in a low-temperature oven at 150°C on the upper fire and 150°C on the lower fire for 2min, and then baked in a high-temperature oven at 240°C on the upper fire and 235°C on the lower fire for 5min30s to prepare potato chips.

[0076] Comparative Example 2 3wt‰ calcium chloride

[0077] A method for reducing acrylamide content in baked potato chips comprises the following steps:

[0078] 0.9 g of calcium chloride was used as an acrylamide inhibitor, and the acrylamide inhibitor was dissolved in 200 g of water. After the mixture was in a water bath at 40°C for 40 min, 197 g of potato flake flour was added, and the mixture was evenly stirred and then in a water bath at 40°C for 60 min. Then 103 g of cassava starch and 19.7 g of palm oil were added and mixed. After the mixture was beaten until the dough was formed, the dough was rolled, stamped, pressed into sheets, and baked in a low-temperature oven at 150°C on the upper fire and at 150°C on the lower fire for 2 min, and then baked in a high-temperature oven at 240°C on the upper fire and at 235°C on the lower fire for 5 min 30s to make potato chips.

[0079] Comparative Example 3 5wt‰ citric acid

[0080] A method for reducing acrylamide content in baked potato chips comprises the following steps:

[0081] 1.5 g of citric acid was used as an acrylamide inhibitor and dissolved in 200 g of water. After the mixture was in a water bath at 40°C for 40 min, 197 g of potato flake flour was added and the mixture was in a water bath at 40°C for 60 min. Then 103 g of cassava starch and 19.7 g of palm oil were added and mixed. The mixture was beaten until the dough was formed, and then rolled, stamped, and pressed into sheets. The dough was then baked in a low-temperature oven at 150°C on the upper side and at 150°C on the lower side for 2 min. After that, the potato chips were baked in a high-temperature oven at 240°C on the upper side and at 235°C on the lower side for 5 min 30 s.

[0082] Comparative Example 4 5wt‰ cysteine ​​+ 5wt‰ citric acid + 3wt‰ calcium chloride

[0083] A method for reducing acrylamide content in baked potato chips comprises the following steps:

[0084] 1.5 g of cysteine, 1.5 g of citric acid and 0.9 g of calcium chloride are mixed together as an acrylamide inhibitor, the acrylamide inhibitor is dissolved in 200 g of water, and 197 g of potato flake flour is added after stirring evenly, and the mixture is placed in a water bath at 40° C. for 60 min; 103 g of cassava starch and 19.7 g of palm oil are added and mixed, and the mixture is beaten until the dough is formed, and then rolled, stamped, and pressed into sheets, and baked in a low-temperature oven at 150° C. on the upper side and 150° C. on the lower side for 2 min, and then baked in a high-temperature oven at 240° C. on the upper side and 235° C. on the lower side for 5 min 30 s to make potato chips.

[0085] Comparative Example 5 1wt‰ glucose oxidase + 5wt‰ cysteine ​​+ 5wt‰ citric acid

[0086] A method for reducing acrylamide content in baked potato chips comprises the following steps:

[0087] 1.5 g of cysteine ​​and 1.5 g of citric acid are mixed together as acrylamide inhibitor, and the acrylamide inhibitor is dissolved in 200 g of water, and the mixture is in a water bath at 40°C for 40 min, and then 0.3 g of glucose oxidase is added, and the mixture is stirred evenly, and then 197 g of potato flake whole flour is added, and the mixture is stirred evenly, and then the mixture is in a water bath at 40°C for 60 min; then 103 g of cassava starch and 19.7 g of palm oil are added, and the mixture is mixed, and the dough is beaten until the dough is formed, and then the dough is rolled, stamped, pressed into sheets, and baked in a low-temperature oven at 150°C on the upper side and at 150°C on the lower side for 2 min, and then baked in a high-temperature oven at 240°C on the upper side and at 235°C on the lower side for 5 min 30 s to make potato chips.

[0088] Comparative Example 6 Glucose oxidase addition method

[0089] A method for reducing acrylamide content in baked potato chips comprises the following steps:

[0090] 0.3g glucose oxidase, 197g potato flour, 103g cassava starch, 19.7g palm oil and 200g water are mixed and stirred evenly, and placed in a 40℃ water bath for 60min; after beating until the dough is formed, the dough is rolled, embossed, pressed into sheets, and baked in a low-temperature oven at 150℃ on the upper fire and at 150℃ on the lower fire for 2min, and then baked in a high-temperature oven at 240℃ on the upper fire and at 235℃ on the lower fire for 5min 30s to make potato chips.

[0091] Comparative Example 7: Blank group without additives

[0092] Take 200g of water, heat it to 40℃, add 197g of potato flour, 103g of cassava starch and 19.7g of palm oil and mix them; add water and oil while stirring, beat until the dough is formed, then roll, stamp, press, and bake in a low-temperature oven at 150℃ on the upper fire and 150℃ on the lower fire for 2min, then bake in a high-temperature oven at 240℃ on the upper fire and 235℃ on the lower fire for 5min 30s to make potato chips.

[0093] Results Analysis

[0094] The acrylamide content in the potato chips prepared in the examples and comparative examples was measured, and the results are shown in Table 1, Table 2, Figure 1 and Figure 2 As shown:

[0095] Table 1 Content of acrylamide in potato chips prepared in Examples and Comparative Examples

[0096]

[0097]

[0098] Table 2. Effect of different enzymatic hydrolysis time

[0099] Glucose oxidase dosage time Reducing sugar content Acrylamide unit ‰ min mg / g μg / kg Example 6 1 20 26.65525 1812.46 Example 7 1 40 24.34753 1797.30 Example 8 1 60 18.80594 1368.21 Example 9 1 80 17.34529 981.88

[0100] The embodiments provided above are not intended to limit the scope of the present invention, and the steps described are not intended to limit the execution order thereof. Those skilled in the art may make obvious improvements to the present invention in combination with existing common knowledge, which also fall within the scope of protection defined by the claims of the present invention.

Claims

1. A method for reducing the content of acrylamide in baked potato chips, characterized in that: The method comprises the following steps: Dissolve the acrylamide inhibitor in water, then add glucose oxidase and stir evenly, add potato flakes whole flour, keep warm in a water bath, then add cassava starch and vegetable oil, beat until the dough is formed, then roll, stamp, sheet and bake.

2. The method according to claim 1, characterized in that The acrylamide inhibitor includes one or more of cysteine, calcium chloride and citric acid.

3. The method according to claim 1, characterized in that The amount of cysteine ​​added is 1‰ to 8‰ of the total mass of the potato chip raw materials, calculated on a dry basis; the amount of citric acid added is 3‰ to 10‰ of the total mass of the potato chip raw materials, calculated on a dry basis; and the amount of calcium chloride added is 1‰ to 3‰ of the total mass of the potato chip raw materials, calculated on a dry basis.

4. The method according to claim 1, characterized in that: The acrylamide inhibitor is composed of cysteine ​​and one or more of calcium chloride and citric acid.

5. The method according to claim 1, characterized in that The acrylamide inhibitor consists of cysteine, citric acid and calcium chloride.

6. The method according to claim 1, characterized in that The acrylamide inhibitor consists of cysteine, citric acid and calcium chloride; wherein the mass ratio of cysteine, citric acid and calcium chloride is 5:5:

3.

7. The method according to claim 1, characterized in that The acrylamide inhibitor is dissolved in water, specifically, the acrylamide inhibitor is added into water, and then placed in a water bath at 30-45° C. for 30-60 minutes.

8. The method according to claim 1, characterized in that The added amount of the glucose oxidase is 0.1‰ to 5‰ of the total mass of the potato chip raw materials, calculated on a dry basis.

9. The method according to claim 1, characterized in that: The baking conditions are: baking in a low-temperature oven at 150-180° C. on the upper side and 150-180° C. on the lower side for 2-3 minutes; baking in a high-temperature oven at 240-280° C. on the upper side and 235-240° C. on the lower side for 5-6 minutes.

10. Use of the method according to any one of claims 1 to 9 in baked food.

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