阅读说明：本技术 一种控制牛排烤制中杂环胺和多环芳烃生成的抑制剂 (Inhibitor for controlling generation of heterocyclic amine and polycyclic aromatic hydrocarbon in beefsteak baking ) 是由 李沛军 邵雪飞 徐梅 蔡克周 林嘉伟 徐宝才 王景 于 2020-04-02 设计创作，主要内容包括：一种控制牛排烤制中杂环胺和多环芳烃生成的抑制剂,属于食品加工技术领域。所述抑制剂为胡萝卜素或麦芽酚,使用量为牛排质量的0.08％～0.12％。具体使用操作步骤如下：(1)在牛排上均匀涂抹0.1％～0.15％的抑制剂,抑制剂为胡萝卜素干粉或麦芽酚干粉；(2)将所述牛排进行烤制加工,熟制介质为橄榄油或动物黄油,烤制温度为180～200℃,烤制时间为15～20min。本发明使用的加工方法能显著减少烤制牛排中杂环胺和多环芳烃的含量,操作简单可行,同时使用的抑制剂安全无毒成本低,所用设备和材料均常见于日常家庭生活,能够满足消费者对安全和健康肉制品的日常食用需求。(An inhibitor for controlling generation of heterocyclic amine and polycyclic aromatic hydrocarbon in beefsteak baking, which belongs to the technical field of food processing. The inhibitor is carotene or maltol, and the using amount of the inhibitor is 0.08-0.12 percent of the weight of the beefsteak. The specific using operation steps are as follows: (1) uniformly coating 0.1-0.15% of inhibitor on the beefsteak, wherein the inhibitor is carotene dry powder or maltol dry powder; (2) and baking the beefsteak at 180-200 ℃ for 15-20 min, wherein the baking medium is olive oil or animal butter. The processing method used by the invention can obviously reduce the content of heterocyclic amine and polycyclic aromatic hydrocarbon in the baked beefsteak, the operation is simple and feasible, the used inhibitor is safe, non-toxic and low in cost, the used equipment and materials are common in daily family life, and the daily eating requirements of consumers on safe and healthy meat products can be met.)

1. An inhibitor for controlling generation of heterocyclic amine and polycyclic aromatic hydrocarbon in beefsteak roasting, which is characterized in that: the inhibitor is carotene or maltol, and the addition amount of the inhibitor is 0.08-0.12 percent of the weight of the beefsteak; the operation steps of the inhibitor are as follows:

(1) uniformly mixing the inhibitor and the auxiliary materials, uniformly coating the mixture on the surface of the beefsteak, and pickling for 10-15 min to ensure that the mixture is fully absorbed;

(2) baking the cured beefsteak by using grease as a cooking medium;

and baking in an oven at the temperature of 180-200 ℃ for 15-20 min.

2. The inhibitor for controlling the generation of heterocyclic amines and polycyclic aromatic hydrocarbons in beefsteak curing according to claim 1, wherein the inhibitor comprises: in the step (1), the inhibitor carotene and maltol are dry powder.

3. The inhibitor for controlling the generation of heterocyclic amines and polycyclic aromatic hydrocarbons in beefsteak curing according to claim 1, wherein the inhibitor comprises: in the step (2), the grease is olive oil or animal butter.

4. The inhibitor for controlling the generation of heterocyclic amines and polycyclic aromatic hydrocarbons in beefsteak curing according to claim 1, wherein the inhibitor comprises: in the step (2), the addition amount of the grease is 3-5% of the weight of the beefsteak.

Technical Field

The invention belongs to the technical field of food processing, and particularly relates to an inhibitor for controlling generation of heterocyclic amine and polycyclic aromatic hydrocarbon in beefsteak baking.

Background

Heterocyclic Amines (HAs) and Polycyclic Aromatic Hydrocarbons (PAHs) are strong carcinogenic and mutagenic harmful substances, have strong biological toxicity, and can cause various diseases such as nonalcoholic fatty liver disease, neuron injury and the like after being excessively ingested.

The beef is increasingly popular with consumers in various countries due to the characteristics of high protein and low fat, the consumption of the beef in China is only inferior to that in the United states and European Union at present, the beef is the third world, and the beefsteak is unique in beef products due to the unique taste and is deeply popular with the consumers. In addition, oven baking is a common cooking method for beefsteak, which can cause more heterocyclic amine and polycyclic aromatic hydrocarbon due to high temperature and easy water loss, and the beefsteak can have bad influence on human bodies after being eaten for a long time, so that how to reduce the content of the heterocyclic amine and the polycyclic aromatic hydrocarbon in the beefsteak processing process becomes a research hotspot at present.

A method for controlling polycyclic aromatic hydrocarbon content in frying oil comprises controlling unsaturated fatty acid content, polyunsaturated fatty acid content, frying temperature, frying time and adding sodium ascorbate to reduce polycyclic aromatic hydrocarbon content in frying oil. According to another method for reducing the heterocyclic amine content in roasted meat, the natural extract is applied to reducing the heterocyclic amine content in the roasted meat, and experiments show that the Pu' er tea extract has the best inhibition effect which is about 50 percent. In addition, studies have shown that antioxidants can inhibit the formation of heterocyclic amines by reducing the production of free radicals. To date, there has been no study of the effect of antioxidants in reducing heterocyclic amines and polycyclic aromatic hydrocarbons in steak baking.

Therefore, in view of the above problems, the development of an inhibitor capable of significantly reducing the content of heterocyclic amines and polycyclic aromatic hydrocarbons in roasted beef cattle is the direction of efforts of technologists in the field.

Disclosure of Invention

The invention aims to provide an inhibitor for controlling generation of heterocyclic amine and polycyclic aromatic hydrocarbon in beefsteak roasting, which meets the requirements of consumers on green, healthy and safe meat products.

An inhibitor for controlling generation of heterocyclic amine and polycyclic aromatic hydrocarbon in beefsteak baking is carotene or maltol, and the addition amount is 0.08-0.12 percent of the weight of beefsteak;

the operation steps of the inhibitor are as follows:

(1) uniformly mixing inhibitor dry powder and auxiliary materials, uniformly coating the inhibitor dry powder and the auxiliary materials on the surface of the beefsteak, and pickling for 10-15 min to ensure that the inhibitor dry powder and the auxiliary materials are fully absorbed;

(2) baking the beefsteak by taking grease as a cooking medium;

and baking in an oven at the temperature of 180-200 ℃ for 15-20 min.

The technical scheme for further limiting is as follows:

in the step (1), the inhibitor carotene and maltol are both dry powder.

In the step (1), the auxiliary materials are edible salt and pepper powder.

In the step (2), the grease is olive oil or animal butter.

In the step (2), the addition amount of the grease is 3-5% of the weight of the beefsteak.

The beneficial effects of the invention are embodied in the following aspects:

1. according to the invention, a large amount of antioxidants are selected for experiments at the early stage, and finally, the effect of inhibiting generation of heterocyclic amine and polycyclic aromatic hydrocarbon by using the carotene and the maltol is better, and the carotene and the maltol are health auxiliary materials, so that the carotene and the maltol have no toxic or side effect on a human body, and meet the requirements of consumers on green, healthy and safe meat products.

2. The inhibitor carotene or maltol selected by the invention can reduce the content of heterocyclic amine in the roasted beefsteak to different degrees, and the inhibition effect is respectively 33% and 37%. The two substances have similar action mechanisms, namely the generation amount of Maillard reaction intermediates is reduced, in addition, the two substances can effectively eliminate unstable Maillard reaction intermediate free radicals so as to inhibit the formation of heterocyclic amine, and the two substances also can inhibit fat oxidation and reduce the generation of free radicals in the fat oxidation.

3. The inhibitor carotene or maltol selected by the invention can obviously reduce the content of polycyclic aromatic hydrocarbon in the baked beefsteak, and the inhibition rate respectively reaches 53 percent and 55 percent, because the decomposition of macromolecular substances such as protein, fat and the like is inhibited in the beefsteak baking process, the generation of related free radicals is reduced, the conversion of polycyclic aromatic hydrocarbon precursor is inhibited, and finally the generation amount of polycyclic aromatic hydrocarbon is inhibited.

4. The method has the advantages of simple and convenient operation, easily obtained raw and auxiliary materials and low production cost, can greatly reduce the content of polycyclic aromatic hydrocarbon in the baked beefsteak, ensures that the beefsteak is safer to eat, ensures that required equipment and materials are common in common families, and can meet the healthy eating requirements of common families in daily life.

Detailed Description

The present invention will be described in further detail with reference to examples.