A method for inhibiting acrylamide formation based on micro / nano nitrogen bubble water

Abstract

This application provides a method for inhibiting acrylamide formation based on micro / nano nitrogen bubble water. The material is completely immersed in pre-prepared micro / nano nitrogen bubble water with a dissolved oxygen concentration below 1.0% and then cut underwater. The cut material is then removed for subsequent high-temperature processing. Creating a stable anaerobic microenvironment during the cutting process completely blocks the oxygen, a key substance required for enzymatic oxidation, at its source. This significantly inhibits the formation of chloroquinone without altering the asparagine and reducing sugar content, ultimately resulting in a highly significant reduction in acrylamide content in the product. This method requires no added exogenous substances and does not alter the original flavor or nutritional components of the food, providing a green and efficient new physical intervention method for producing low-acrylamide foods.

Description

Technical Field

[0001] This invention belongs to the field of food safety production technology, specifically relating to a method for inhibiting acrylamide formation based on micro-nano nitrogen bubble water. Background Technology

[0002] Acrylamide (AA), with the chemical formula CH2CHCONH2, is a colorless crystal at room temperature with no special odor. It is a potential carcinogen and neurotoxin.

[0003] It is now widely accepted both domestically and internationally that the main pathway for acrylamide formation in food is the Maillard reaction between asparagine and reducing sugars under high-temperature conditions. During high-temperature processing such as frying, baking, and microwave heating, reducing sugars in food undergo a Maillard reaction with asparagine under thermal action. The specific pathway involves nucleophilic addition of the carbonyl group of the reducing sugar to the amino group of asparagine, forming an unstable Schiff base. The Schiff base then undergoes intramolecular rearrangement to form N-glycosylamines, which are subsequently converted into more stable Amadori compounds. Amadori compounds can undergo various cleavage and rearrangement processes under different reaction conditions. One important pathway is the formation of dicarbonyl compounds, such as 3-deoxypentylulose and pentylulose, via β-elimination. In the presence of dicarbonyl compounds, asparagine undergoes decarboxylation and deamination via the Strecker degradation mechanism, ultimately producing acrylamide.

[0004] Cutting is an essential pre-processing step in potato product processing. Cutting causes potato cell tissue to break down, releasing polyphenols from vacuoles and polyphenol oxidase from the cytoplasm. Under aerobic conditions, polyphenol oxidase rapidly catalyzes the oxidation of polyphenols to chlorobenzene, initiating an enzymatic browning reaction. The structure of chlorobenzene is highly similar to the dicarbonyl compound intermediate in the Maillard reaction, and it can act as a bridging molecule to react with asparagine at high temperatures to form acrylamide.

[0005] In addition, acrylamide can also be generated in high-fat foods via the acrolein pathway. When fats are heated above their smoke point, triglycerides dehydrate to form acrolein, which is further oxidized to acrylic acid. Acrylamide can be generated from acrolein with asparagine, and from acrylic acid with ammonia, via a carbocation mechanism catalyzed by heteroacids. However, this pathway contributes relatively little to acrylamide formation and is not the primary route of acrylamide formation in food.

[0006] Currently, methods for inhibiting acrylamide mainly include adding inhibitors and changing processing techniques. For example, patent CN119586640A discloses a method for controlling acrylamide production during food processing. This method effectively inhibits acrylamide production during food processing by reducing the content of free amino acids and reducing sugars in raw materials, changing processing conditions and techniques, and using inhibitors. Another example is patent CN115777744B, which discloses a natural acrylamide inhibitor with theaflavins as the main active ingredient. It does not require complex component configuration and can effectively inhibit the formation of acrylamide during heat processing. A small amount of the inhibitor can achieve excellent inhibitory effects. Yet another example is patent CN114891804A, which significantly reduces the accumulation of reducing sugars in potato tubers after low-temperature storage by silencing the TST1 gene, thereby effectively reducing the content of the harmful substance acrylamide.

[0007] The methods described above often require the addition of exogenous substances, involve genetic modification, or add complex processes, which may introduce new ingredients, alter the original flavor of the food, or increase production costs. Therefore, there is an urgent need to develop a method that inhibits enzymatic oxidation reactions at the source, thereby effectively reducing the amount of acrylamide generated during subsequent high-temperature processing. This has significant practical implications and application value for improving the safety of high-temperature foods. Summary of the Invention

[0008] Technical Problem to be Solved: To address the aforementioned technical problems, the present invention aims to provide a method for inhibiting acrylamide formation. By constructing an anaerobic or hypoxic cutting environment, the contact between oxygen and polyphenol oxidase is completely blocked at a physical level, thereby inhibiting the reaction process of polyphenol oxidase catalyzing the oxidation of chlorogenic acid to chloroquinone at its source. Therefore, this physical intervention of changing the cutting environment atmosphere requires no addition of any chemical substances, does not involve genetic modification, and does not alter the natural composition and structure of the raw materials, providing a completely new technical approach to inhibiting acrylamide formation.

[0009] Technical solution: A method for inhibiting acrylamide formation based on micro / nano nitrogen bubble water, comprising the following steps: S1. Nitrogen gas is introduced into cooling water to generate micro-nano nitrogen bubbles in situ, thus producing micro-nano nitrogen bubble water; S2. The material to be cut is completely immersed in micro-nano nitrogen bubble water for cutting to obtain the cut material; S3. Remove the cut material and perform subsequent high-temperature processing to obtain low-acrylamide products.

[0010] Furthermore, in step S1, the cooling water temperature is controlled at 0-5℃; the nitrogen pressure is 0.2-1.2MPa, and the inflation time is 20-60min; the dissolved oxygen concentration in the micro-nano nitrogen bubble water is controlled below 1.0%.

[0011] Furthermore, in step S1, the method of introducing nitrogen gas includes: adding cooling water into the high-pressure reactor, introducing nitrogen gas into the water using a microporous aeration head, high-pressure injection, or high-speed shearing, and generating micro-nano nitrogen bubbles after depressurization.

[0012] Furthermore, the material to be cut in step S2 is a material that easily generates acrylamide, including potatoes, sweet potatoes, beets, yams, coffee beans, and cocoa beans.

[0013] Furthermore, the cutting methods in step S2 include slicing, slicing into strips, and dicing.

[0014] Furthermore, the high-temperature processing in step S3 includes frying, baking, microwave heating, and air frying.

[0015] Furthermore, the cut material must be kept in micro-nano nitrogen bubble water before high-temperature processing. Beneficial effects

[0016] This invention creates an anaerobic environment during the cutting process, blocking the contact between oxygen and polyphenol oxidase at the source, thus deactivating the catalytic activity of polyphenol oxidase. In potatoes treated with this method, the contents of the two major direct precursors of acrylamide—asparagine and reducing sugars—were not significantly different from those in the comparative sample. This indicates that the method of this invention does not achieve its inhibitory effect by consuming or altering the direct substrate of acrylamide, but rather by blocking an independent promoting pathway—the quinone-mediated Maillard reaction bypass pathway. This demonstrates the high specificity of its inhibitory mechanism. The specific relationship of action is as follows: Figure 1 As shown.

[0017] This invention effectively blocks the bypass pathway of quinones participating in the Maillard reaction as intermediates by inhibiting the formation of chlorogenic quinone. The structure of chlorogenic quinone is highly similar to that of dicarbonyl compounds in the Maillard reaction, and it can react with asparagine to generate acrylamide under high temperature conditions. Cutting under nitrogen atmosphere significantly reduces the content of chlorogenic quinone in potatoes. This achieves highly efficient inhibition of acrylamide formation without changing the content of asparagine and reducing sugar in the raw materials.

[0018] This invention has almost no negative impact on the basic nutrients of potatoes, such as amino acids and reducing sugars. This targeted intervention characteristic makes the method not only significantly reduce acrylamide content, but also perfectly preserve the natural composition and potential flavor substances of the raw materials, avoiding problems such as textural damage or exogenous substance residues that may be caused by traditional treatment methods such as soaking with chemical additives.

[0019] This invention employs nano-nitrogen bubble water, a purely physical method that requires no added exogenous substances, involves no genetic modification, and produces no chemical residues, aligning with the industrial development trends of green processing and clean labeling. Furthermore, this method provides a novel technical approach to intervene in endogenous reaction pathways by over-regulating the processing environment. This approach is not only applicable to potato products but can also be extended to the processing of raw materials prone to enzymatic oxidation reactions, such as apples and bananas, providing a new technical reference for the broad-spectrum inhibition of acrylamide in heat-processed foods. Attached Figure Description

[0020] Figure 1 This is a diagram illustrating the principle and mechanism of beneficial effect 1. Figure 2 The images show the appearance of potato chips in the examples and comparative examples. Detailed Implementation

[0021] The present invention will be further described below with reference to embodiments. These embodiments are illustrative of the present invention, but the present invention is not limited to these embodiments: Example 1

[0022] A method for inhibiting acrylamide formation based on micro / nano nitrogen bubble water includes the following steps: S1. Preparation of micro-nano nitrogen bubble water: Water is cooled to 4°C, and nitrogen gas is introduced into the water through microporous aeration to generate micro-nano nitrogen bubbles, thereby reducing the oxygen concentration in the water to below 1.0% and obtaining micro-nano nitrogen bubble water. S2. Potato pretreatment: The washed and peeled potatoes are completely immersed in the prepared micro-nano nitrogen bubble water, and the potatoes are cut into thin slices with a thickness of 2mm and a diameter of 25mm using a slicer and cutting tool in the water. The cutting process is monitored in real time to ensure that the oxygen concentration is always maintained below 1.0%. S3. Potato processing: Pour 3.6L of soybean oil into an electric fryer and heat it to 180℃. Take out 20.0g of potato slices, place them in the electric fryer, and fry them at 180℃ for 3 minutes. Example 2

[0023] A method for inhibiting acrylamide formation based on micro / nano nitrogen bubble water includes the following steps: S1. Preparation of micro-nano nitrogen bubble water: Water is cooled to 4°C, and nitrogen gas is injected into the water through high-speed shearing to generate micro-nano nitrogen bubbles, thereby reducing the oxygen concentration in the water to below 1.0% and obtaining micro-nano nitrogen bubble water. S2. Potato pretreatment: The washed and peeled potatoes are completely immersed in the prepared micro-nano nitrogen bubble water, and the potatoes are cut into thin slices with a thickness of 2mm and a diameter of 25mm using a slicer and cutting tool in the water. The cutting process is monitored in real time to ensure that the oxygen concentration is always maintained below 1.0%. S3. Potato processing: Pour 3.6L of soybean oil into an electric fryer and heat it to 180℃. Take out 20.0g of potato slices, place them in the electric fryer, and fry them at 180℃ for 3 minutes. Example 3

[0024] A method for inhibiting acrylamide formation based on micro / nano nitrogen bubble water includes the following steps: S1. Preparation of micro-nano nitrogen bubble water: Water is cooled to 4°C, and nitrogen gas is injected into the water through high-pressure injection to generate micro-nano nitrogen bubbles, thereby reducing the oxygen concentration in the water to below 1.0% and obtaining micro-nano nitrogen bubble water. S2. Potato pretreatment: The washed and peeled potatoes are completely immersed in the prepared micro-nano nitrogen bubble water, and the potatoes are cut into thin slices with a thickness of 2mm and a diameter of 25mm using a slicer and cutting tool in the water. The cutting process is monitored in real time to ensure that the oxygen concentration is always maintained below 1.0%. S3. Potato processing: Pour 3.6L of soybean oil into an electric fryer and heat it to 180℃. Take out 20.0g of potato slices, place them in the electric fryer, and fry them at 180℃ for 3 minutes. Example 4

[0025] A method for inhibiting acrylamide formation based on micro / nano nitrogen bubble water includes the following steps: S1. Preparation of micro-nano nitrogen bubble water: Water is cooled to 4°C, and nitrogen gas is injected into the water through high-pressure injection to generate micro-nano nitrogen bubbles, thereby reducing the oxygen concentration in the water to below 1.0% and obtaining micro-nano nitrogen bubble water. S2. Pretreatment of green coffee beans: The washed green coffee beans are completely immersed in the prepared micro-nano nitrogen bubble water, and the outer skin of the green coffee beans is peeled off in the water to obtain green coffee wet beans. The process of peeling is monitored in real time to ensure that the oxygen concentration is always maintained below 1.0%. S3. Processing of green coffee beans: Preheat the vacuum drying oven to 40°C and dry the green coffee beans in the vacuum drying oven for 15 hours. After drying, heat the coffee sample in a 200°C oven for 5 minutes. Comparative Example 1

[0026] The difference between this comparative example and Example 1 is that the cutting environment is air, as detailed below: S1. Potato pretreatment: Wash and peel the potatoes and cut them directly in the air into thin slices with a thickness of 2mm and a diameter of 25mm using a slicer and cutting tool.

[0027] S2. Potato processing: Pour 3.6L of soybean oil into an electric fryer and heat it to 180℃. Take out 20.0g of potato slices, place them in the electric fryer, and fry them at 180℃ for 3 minutes. Comparative Example 2

[0028] The difference between this comparative example and Example 1 is that the oxygen isolation treatment is replaced by immersion in sodium bisulfite solution, as detailed below: S1. Preparation of sodium bisulfite solution: Weigh 10.406 mg of sodium bisulfite powder, add an appropriate amount of purified water to dissolve, mix well to completely dissolve, sonicate for 5 min, and make up to 100 mL to prepare a 1 mmol / L sodium bisulfite solution. S2. Potato pretreatment: Wash and peeled potatoes are cut into thin slices with a thickness of 2 mm and a diameter of 25 mm in the air using a slicer and a cutting tool. After oxidizing on a heating pad at 35℃ for 5 min, 25.0 g of potato slices are soaked in 100 mL of 1 mmol / L sodium bisulfite solution for 10 min to obtain pretreated potato slices. S3. Potato processing: Pour 3.6L of soybean oil into an electric fryer and heat it to 180℃. Take out 20.0g of potato slices, place them in the electric fryer, and fry them at 180℃ for 3 minutes. Comparative Example 3

[0029] The difference between this comparative example and Example 1 is that it was immediately removed after cutting and soaked in ordinary water, as detailed below: S1. Potato pretreatment: The washed and peeled potatoes are completely immersed in the prepared 4°C cooling water, and the potatoes are cut into thin slices with a thickness of 2mm and a diameter of 25mm using a slicer and cutting tool in the water. During the cutting process, the oxygen concentration is monitored in real time to ensure that it is always maintained below 1.0%. After cutting, the potatoes are taken out and soaked in water for later use. S2. Potato processing: Pour 3.6L of soybean oil into an electric fryer and heat it to 180℃. Place 20.0g of potatoes in the electric fryer and fry them at 180℃ for 3 minutes. Comparative Example 4

[0030] The difference between this comparative example and Example 1 is that a hot blanching pretreatment method is used to suppress acrylamide, as detailed below: S1. Potato pretreatment: Wash and peel the potatoes and cut them directly in the air into thin slices with a thickness of 2mm and a diameter of 25mm using a slicer and cutting tool. S2. Potato pretreatment: Place potato slices in 95℃ hot water for 30 seconds, remove immediately, and drain the surface water; S3. Potato processing: Pour 3.6L of soybean oil into an electric fryer and heat it to 180℃. Place 20.0g of potato slices in the electric fryer and fry at 180℃ for 3 minutes. Comparative Example 5

[0031] The difference between this comparative example and Example 4 is that the green coffee beans were directly peeled in the air, as detailed below: S1. Pre-treatment of green coffee beans: Dry the washed green coffee beans and remove the outer skin of the coffee cherry to obtain wet green coffee beans; S2. Processing of green coffee beans: Preheat the vacuum drying oven to 40°C and dry the green coffee beans in the vacuum drying oven for 15 hours. After drying, heat the coffee sample in a 200°C oven for 5 minutes. Performance testing

[0032] 1. Composition determination In the examples and comparative examples, the raw potato chips and fried potato chips prepared were respectively placed in self-sealing bags, pre-frozen at -80°C for 5 hours, and then freeze-dried in a vacuum freeze dryer for 48 hours. After being freeze-dried into powder, they were frozen and stored at -20°C for later use.

[0033] Asparagine content determination Preparation of hydrochloric acid extract: Add 476 mL of ultrapure water to a 500 mL glass bottle, and accurately pipette 4 mL of hydrochloric acid into the bottle in a fume hood. Mix well and sonicate at 25°C for 5 min. Prepare and use immediately.

[0034] Sample pretreatment: Weigh 1.000 g of lyophilized raw potato slices into a 50 mL centrifuge tube, add 25 mL of 0.1 mol / L hydrochloric acid, vortex, and centrifuge at 20 °C and 10000 g for 30 min. Take 20 μL of the supernatant and dilute it 50 times with 980 μL of ultrapure water, vortex to mix, and then inject the mixture through a 0.22 μm polyethersulfone aqueous filter using a 1 mL syringe into a brown sample vial. The liquid chromatography-mass spectrometry (LC-MS / MS) was then performed. Asparagine was determined using ultra-high performance liquid chromatography-tandem mass spectrometry (UHPLC-MS / MS), and the results are expressed as μmol / g.

[0035] The ultra-high performance liquid chromatography (UHPLC) conditions were as follows: an ACQUITY UPLC HSS T3 column (2.1 × 100 mm, 1.8 μm Waters, USA) was used; column temperature: 40℃; mobile phase A was 0.1% formic acid aqueous solution, and mobile phase B was methanol; flow rate: 0.3 mL / min; injection volume: 10 μL; a gradient elution program was used, and the mobile phase and elution conditions are shown in Table 1.

[0036] Triple quadrupole mass spectrometer conditions: capillary voltage: 3 kV; cone gas flow rate: 150 L / Hr; desolvation gas temperature: 350 °C; desolvation gas flow rate: 650 L / Hr. Asparagine was quantified using an ESI electrospray ionization source in multiple reaction monitoring (MRM) mode. The quantitative ion pair was 133.066 / 116.034 m / z in ESI+ ion mode, with a cone voltage of 20 V and a collision voltage of 10 V.

[0037] Table 1 Gradient elution parameters for ultra-high performance liquid chromatography

[0038] Determination of reducing sugar content Sample pretreatment: Weigh 1.000g of freeze-dried raw potato slices into a 10mL centrifuge tube, add 5mL of 80% (v / v) ethanol and vortex for 1min. Make a hole in the cap of the centrifuge tube with a needle to prevent the sample from being ejected. Then, incubate in an 80°C water bath for 1h, centrifuge at 20°C and 10000g for 30min. Use a 1mL syringe to take 1mL of the supernatant, filter it through a 0.22μm nylon organic filter and inject it into a brown sample bottle. The liquid quality is to be analyzed.

[0039] Reducing sugars were determined by high performance liquid chromatography-refractive index detection (HPLC-RI), and the results are expressed in μmol / g.

[0040] Chlorogen content determination Sample pretreatment: 10g of raw potato slices treated in Example 1, Comparative Example 1, and Comparative Example 2 were soaked in 20mL of 14mmol / L benzenesulfinic acid solution (BSA) for 3min, and then immediately pre-frozen at -80℃ for 5h, followed by freeze-drying in a vacuum freeze dryer for 48h. After being freeze-dried into powder, the powder was stored at -20℃. Chlorogen BSA was then measured, and the measured chlorogenic quinone BSA content was used to represent the chlorogenic quinone content. The results were expressed in μmol / g. Ultra-high performance liquid chromatography-tandem mass spectrometry was used to determine the chlorogenic quinone BSA.

[0041] Acrylamide content determination Sample pretreatment: Weigh 1.000 g of freeze-dried fried potato chips into a 50 mL centrifuge tube, add 10 mL of n-hexane for defatting, shake for 1 min, and then centrifuge at 4 °C and 10000 rpm for 15 min. Remove the supernatant. Repeat the above defatting process twice. Add 20 μL of a 200 mg / L solution to the defatted solid sample. 13C3-acrylamide internal standard solution was mixed with 10 mL of purified water, 10 mL of acetonitrile, 1.0 g of sodium chloride, and 4.0 g of anhydrous magnesium sulfate. The mixture was shaken and sonicated for 15 min. After sonication, the solution was centrifuged at 4 °C and 10,000 rpm for 15 min. The supernatant was dried under nitrogen and reconstituted with 1 mL of ultrapure water. The Cleanert-PEPSPE column (60 mg / 3 mL) was then activated with 3 mL of methanol and 3 mL of ultrapure water, respectively. The reconstituted solution was passed through the SPE column, and the effluent was collected. The SPE column was rinsed with 1 mL of purified water, and the 2 mL extracts were combined, shaken, filtered through a 0.22 μm polyethersulfone aqueous filter, and injected into a brown sample vial. Acrylamide was determined by ultra-high performance liquid chromatography-tandem mass spectrometry.

[0042] Table 2. Content of each substance and acrylamide inhibition rate in comparative examples and embodiments.

[0043] Sensory evaluation A professional judging panel scored the product based on appearance, flavor, and texture, with each item scored from 0 to 10, where 0 is the worst and 10 is the best.

[0044] Table 3 Sensory Evaluation Scores of Potato Chips

[0045] Results Analysis Table 2 shows that there was no significant difference in the asparagine and reducing sugar content in Comparative Example 1 and Examples 1-3. The underwater cutting treatment with micro / nano nitrogen bubbles did not change the content of the two main direct precursors of acrylamide in potatoes—asparagine and reducing sugars—indicating that the method of this invention does not achieve the inhibition effect by consuming or altering the direct substrate. However, nitrogen cutting significantly reduced the formation of chlorogenic quinone, a key intermediate. Since chlorogenic quinone acts as a bridging molecule in the Maillard reaction and promotes acrylamide formation, its reduction directly interrupts the quinone-mediated acrylamide formation bypass pathway, ultimately resulting in a highly significant reduction in the acrylamide content in fried potato chips. In Examples 1-3, the different methods of nitrogen injection into the water resulted in varying stability of the nano-nitrogen bubbles. It was found that the microporous aeration method resulted in bubbles with higher buoyancy, making them prone to breakage and potentially leading to lower oxygen replacement efficiency within the potato, with an acrylamide inhibition rate of 35.82%. In the high-speed shearing and high-pressure jet methods, the bubbles could remain suspended in the water for a longer period, fully replacing the oxygen within the potato and inhibiting chloroquinone formation, with acrylamide inhibition rates of 39.34% and 41.65%, respectively. In Comparative Example 3, soaking potato slices in ordinary cooling water inhibited acrylamide formation by 18.28% compared to directly cutting potatoes in air. However, due to the presence of dissolved oxygen in the water and the inability to replace oxygen within the potato, the overall inhibition effect was far less than the acrylamide inhibition efficiency achieved by using nano-nitrogen bubble water in Examples 1-3.

[0046] Furthermore, as shown in Table 3, the sensory scores of the potato chips in Examples 1-3 were similar to those in Comparative Example 1, proving that the acrylamide inhibition method did not significantly affect the sensory characteristics of the fried potato chips. In Comparative Example 2, soaking the potato chips in a sodium bisulfite solution only inhibited acrylamide formation by 31.59% compared to cutting potatoes directly in the air. The inhibition effect was much smaller than that of the examples, and the addition of sodium bisulfite had a certain impact on the sensory characteristics of the potato chips, especially their appearance (5 points). The potato chips lacked a brownish appearance and exhibited the color of raw potato slices, resulting in a score much lower than that of Comparative Example 1 and Examples 1-3. In Comparative Example 4, blanching the potato chips also significantly inhibited acrylamide formation (41.23%), but the blanching process had a significant impact on the texture of the potato chips, especially their taste, resulting in lower crispness. Their sensory evaluation score was only 19 points, much lower than that of Examples 1-3.

[0047] Similarly, the method of using nano-nitrogen bubble water to inhibit acrylamide is also applicable to coffee. Compared with Comparative Example 5, the contents of asparagine and reducing sugar in Example 4 did not change significantly, but the acrylamide inhibition effect (29.07%) was achieved by inhibiting the formation of chlorogenic quinone.

[0048] The above description is merely a preferred embodiment of the present invention and is not intended to limit the present invention in any way. Any person skilled in the art can make many possible variations and modifications to the technical solutions of the present invention, or modify them into equivalent embodiments, without departing from the spirit and technical essence of the present invention. Therefore, any simple modifications, equivalent substitutions, equivalent changes, and modifications made to the above embodiments based on the technical essence of the present invention, without departing from the content of the technical solutions of the present invention, shall still fall within the scope of protection of the present invention.

Claims

1. A method for inhibiting acrylamide formation based on micro / nano nitrogen bubble water, characterized in that, Includes the following steps: S1. Nitrogen gas is introduced into cooling water to generate micro-nano nitrogen bubbles in situ, thus producing micro-nano nitrogen bubble water; S2. The material to be cut is completely immersed in micro-nano nitrogen bubble water for cutting to obtain the cut material; S3. Remove the cut material and perform subsequent high-temperature processing to obtain low-acrylamide products.

2. The method for inhibiting acrylamide formation based on micro / nano nitrogen bubble water according to claim 1, characterized in that: In step S1, the cooling water temperature is controlled at 0-5℃; the nitrogen pressure is 0.2-1.2MPa and the aeration time is 20-60min; the dissolved oxygen concentration in the micro-nano nitrogen bubble water is controlled below 1.0%.

3. The method for inhibiting acrylamide formation based on micro / nano nitrogen bubble water according to claim 1, characterized in that: In step S1, the method of introducing nitrogen gas includes: adding cooling water into the high-pressure reactor, introducing nitrogen gas into the water using a microporous aeration head, high-pressure injection, or high-speed shearing, and generating micro-nano nitrogen bubbles after depressurization.

4. The method for inhibiting acrylamide formation based on micro / nano nitrogen bubble water according to claim 1, characterized in that: The material to be cut in step S2 is a material that easily generates acrylamide, including potatoes, sweet potatoes, beets, yams, coffee beans, and cocoa beans.

5. The method for inhibiting acrylamide formation based on micro / nano nitrogen bubble water according to claim 1, characterized in that: The cutting methods in step S2 include slicing, slicing into strips, and dicing.

6. The method for inhibiting acrylamide formation based on micro / nano nitrogen bubble water according to claim 1, characterized in that: The high-temperature processing in step S3 includes frying, baking, microwave heating, and air frying.

7. The method for inhibiting acrylamide formation based on micro / nano nitrogen bubble water according to claim 1, characterized in that: Before high-temperature processing, the cut material must be kept in micro-nano nitrogen bubble water.

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