阅读说明：本技术 降低烘焙食品中丙烯酰胺含量法及所用食品添加剂组合物 (Method for reducing acrylamide content in baked food and food additive composition used in method ) 是由 吴卫成 张治国 曹方 李龙俊 张俊 蔡静 于 2021-08-08 设计创作，主要内容包括：本发明公开了一种食品添加剂组合物,由8～16份的碳酸氢根类食品添加剂、1～5份的二氧化硫基团类食品添加剂、1～5份的柠檬酸根类食品添加剂组成。本发明还同时提供了利用上述食品添加剂组合物进行的降低烘焙食品中丙烯酰胺含量的方法：在烘焙食品原料中加入占烘焙食品原料重量1％～3％的食品添加剂组合物；然后进行烘焙。采用本发明,可将产品中的丙烯酰胺含量控制在350ug/kg以下,二氧化硫残留量低于0.1％,且对产品的色泽、质构特性无明显影响。(The invention discloses a food additive composition which comprises 8-16 parts of bicarbonate food additives, 1-5 parts of sulfur dioxide group food additives and 1-5 parts of citrate food additives. The invention also provides a method for reducing the content of acrylamide in baked food by using the food additive composition, which comprises the following steps: adding a food additive composition in an amount of 1-3% by weight of the baked food raw material to the baked food raw material; and then baked. By adopting the invention, the content of acrylamide in the product can be controlled below 350ug/kg, the residual quantity of sulfur dioxide is lower than 0.1%, and the product has no obvious influence on the color and texture characteristics.)

1. A food additive composition characterized by: the food additive comprises 8-16 parts of bicarbonate food additive, 1-5 parts of sulfur dioxide group food additive and 1-5 parts of citrate food additive in parts by mass.

2. The food additive composition of claim 1, wherein:

the bicarbonate food additive is at least one of sodium bicarbonate and sodium sesquicarbonate;

the sulfur dioxide group food additive is at least one of sulfur dioxide, sodium metabisulfite, potassium metabisulfite, sodium sulfite, sodium bisulfite and sodium hyposulfite;

the citrate food additive is at least one of citric acid, sodium citrate salt and potassium citrate salt.

3. The food additive composition of claim 2, wherein: the sodium metabisulfite preservative consists of 8g of sodium bicarbonate, 1g of sodium bisulfite, 2g of sodium metabisulfite and 1g of citric acid.

4. A method for reducing the acrylamide content of baked goods, characterized by: adding the food additive composition according to any one of claims 1 to 3 to the raw material of the baked food in an amount of 1 to 3% by weight based on the raw material of the baked food; and then baked.

5. The method of reducing the acrylamide content in baked goods as claimed in claim 4, wherein: is suitable for baking at the baking temperature of more than or equal to 150 ℃ for more than or equal to 5 minutes.

Technical Field

The invention relates to the field of production of baked food, in particular to a formula of a food additive composition and an application method of the formula in the baked food.

Background

Acrylamide is a colorless, tasteless, water-soluble, small-molecule toxic substance, and can produce toxic effects when absorbed through skin, vapor or orally ingested. Acrylamide vapor can corrode skin, and make eyes feel stabbing; after acrylamide enters the human body, it can damage the liver and central nervous system. In 1994, acrylamide was classified as a class 2A carcinogen by the international agency for research on cancer (IARC). Long-term, high-frequency dietary exposure to acrylamide has demonstrated an increased risk of endometrial, ovarian, multiple myeloma, and follicular lymphoma tumors and cancers. Thus, the risk of acrylamide in food products is not negligible.

Acrylamide is easy to form in the food processing process at the temperature of more than 120 ℃, and the forming routes mainly comprise: (1) the asparagine pathway: asparagine and reducing sugars undergo a maillard reaction during heating at high temperatures to form acrylamide, which is currently recognized as a food acrylamide formation pathway. (2) Acrolein/acrylic acid pathway: acrolein or acrylic acid polymerizes with free amino groups under appropriate conditions to form acrylamide. Acrolein and acrylic acid are derived from various sources, such as monosaccharides in foods that undergo non-enzymatic degradation during heating to produce acrylic acid; the grease is decomposed into fatty acid and glycerol by high temperature heating, and the latter is further reduced to generate acrolein; maillard reactions occur between amino acids or proteins and sugars to produce acrolein. Ammonia is mainly derived from the pyrolysis of nitrogen-containing compounds, and asparagine, glutamic acid, cysteine and aspartic acid are all sources of ammonia under heating. Acrylamide is produced in the food formulation due to the presence of free ammonia (such as ammonium bicarbonate) and alkaline environment.

With respect to the technology of controlling acrylamide formation in baked goods, a great deal of research has been conducted by scholars at home and abroad, and some solutions have been proposed. These technical solutions mainly include:

(1) flavonoid-containing materials and extracts are used. Octopus (2008) reported the inhibitory effect of bioflavonoids (bamboo leaf extract and green tea extract) on the production of acrylamide; chinese patents CN111820260A, CN110604152A and CN110178873A successively disclose the application of flavone-rich Teng tea powder, herba Linderniae Cuneatae extract and tribute citrus flavone in the preparation of baked food such as low acrylamide biscuits, bread and the like.

(2) The asparaginase method reduces the acrylamide content. Asparaginase converts asparagine in the starting material to aspartic acid, which, at its origin, blocks the formation of acrylamide via the asparagine pathway. Liu Ling (2012) and Zhouyan (2015) successively report that asparaginase is used for puffing Chinese chestnut slices and frying potato chips, and has the excellent effect of reducing the acrylamide content of the Chinese chestnut slices and the fried potato chips.

The above techniques have been used to achieve a good effect in suppressing the formation of acrylamide, but have the following drawbacks. Firstly, neither bioflavonoids (or plant extracts rich in flavones) nor asparaginase are food additives approved in our country; secondly, the content and the composition of flavonoid substances of the extracts from different plant sources are greatly different, so that the inhibition efficiency of the generation of acrylamide is also different, and the standardization of the application method is influenced; plant extracts often contain pigments, astringent phenolic substances, etc., which affect the appearance and flavor of the product. When asparaginase is used, a raw material pretreatment process must be added to ensure conditions required for enzymolysis: the temperature is 30-60 ℃, the pH is 6-8, the heat preservation time is more than 20 minutes, and the industrial application is inconvenient.

Disclosure of Invention

The invention aims to solve the technical problem of an additive combination for controlling the acrylamide content of baked food and a using method thereof.

In order to solve the technical problems, the invention provides a food additive composition, which comprises 8-16 parts of bicarbonate food additive, 1-5 parts (preferably 1-3 parts) of sulfur dioxide group food additive and 1-5 parts of citrate group food additive, wherein the parts are parts by mass.

As an improvement of the food additive composition of the present invention:

the bicarbonate food additive is at least one of sodium bicarbonate and sodium sesquicarbonate;

the sulfur dioxide group food additive is at least one of sulfur dioxide, sodium metabisulfite, potassium metabisulfite, sodium sulfite, sodium bisulfite and sodium hyposulfite;

the citrate food additive is at least one of citric acid, sodium citrate salt and potassium citrate salt.

Examples of the sodium salt of citric acid include monosodium citrate.

As a further improvement of the food additive composition of the present invention: the sodium metabisulfite preservative consists of 8g of sodium bicarbonate, 1g of sodium bisulfite, 2g of sodium metabisulfite and 1g of citric acid.

The invention also provides a method for reducing the content of acrylamide in baked food, which comprises the steps of adding 1-3% of the food additive composition into the raw materials of the baked food; and then baked.

The method for reducing the content of acrylamide in the baked food is characterized by comprising the following steps: is suitable for baking at the baking temperature of more than or equal to 150 ℃ for more than or equal to 5 minutes.

In the invention: the sodium bicarbonate is used for replacing the conventional ammonium bicarbonate or ammonium carbonate, so that the acrylamide can be reduced by 50-70%; the used sulfur dioxide group food additives are strong antioxidants, and the antioxidants can release sulfur dioxide in the high-temperature baking process, so that the high-temperature baking inhibition agent has a strong inhibition effect on the generation of acrylamide; the citric acid additive can reduce the pH value of the dough and inhibit the generation of an intermediate product, namely Schiff base, in the generation process of the acrylamide, thereby achieving the effect of inhibiting the generation of the acrylamide.

The invention has the following advantages:

(1) the additives in the food additive composition (composition for short) belong to additives which can be used for manufacturing starch-based baked food according to the requirements of GB2760-2014, and do not cause food safety risk;

(2) when the composition is used for baking food, the content of acrylamide in the product can be controlled below 350ug/kg (meeting the requirement of European Union on for baking food), the residual quantity of sulfur dioxide is lower than 0.1% (meeting the requirement of GB 2760-2014), and the color and texture characteristics of the product are not obviously influenced;

the food additive composition can be directly added into a formula of food (particularly baked food), is convenient to use and good in effect, and is easy to realize standardized production.

Detailed Description

The following examples illustrate the invention in detail: the present embodiment is implemented on the premise of the technical solution of the present invention, and a detailed implementation manner and a specific operation process are given, but the protection scope of the present invention is not limited to the following embodiments.

Example 1:

food additive composition i: consists of 16g of sodium bicarbonate, 1g of sodium bisulfite and 1.5g of monosodium citrate. And 3, simply stirring and mixing.

Example 2-1:

food additive composition ii: the sodium metabisulfite preservative consists of 8g of sodium bicarbonate, 1g of sodium bisulfite, 2g of sodium metabisulfite and 1g of citric acid.

Example 3:

additive composition III: consists of trisodium bicarbonate 4g, sodium bicarbonate 8g, potassium metabisulfite 1g and citric acid 3 g.

Example 4:

additive composition IV: the sodium hydrogen sulfite sodium hydrogen carbonate consists of trisodium hydrogen carbonate 8g, sodium bisulfite 0.5g, potassium metabisulfite 1.5g, citric acid 3g and monosodium citrate 2 g.

Biscuit application test 1:

1. taking 30g of butter, melting in a water-proof way, adding 40g of pure milk, and uniformly stirring;

2. adding 120g of low-gluten flour, 30g of sugar and 4g of the food additive composition I prepared in the example 1, uniformly stirring and kneading the mixture to form smooth dough, and covering the smooth dough with a preservative film for 15 minutes;

namely, the addition amount of the food additive composition was 1.81%.

3. Taking out the dough, rolling the dough into thin cakes with the thickness of about 2mm by using a rolling pin, extruding the thin cakes into small round cakes one by using a round die, and taking out the surplus around the small round cakes;

4. a fork is used for forking a small air hole on the tray paper;

5. preheating the oven for 5 minutes, baking the oven for 13 minutes at 150 ℃ with upper fire and lower fire, and taking the oven out of the oven for cooling.

The acrylamide content is detected by referring to the method of GB5009.204-2014, and the residual amount of sulfur dioxide is detected by referring to the method of GB 5009.34-2016. The detection proves that the acrylamide content is 263ug/kg, and sulfur dioxide is not detected.

Biscuit application test 2-1:

the food additive composition I4 g prepared in "example 1" in biscuit application test 1 was changed to "food additive composition II 4g prepared in" example 2-1 ", i.e., the food additive composition was still added in an amount of 1.81%, and the remainder was identical to biscuit application test 1.

The detection proves that the content of acrylamide is 76ug/kg, and the content of sulfur dioxide is 0.08%.

Biscuit application trials 2-2:

the food additive composition I4 g prepared in "example 1" in the biscuit application test 1 was changed to "food additive composition II 2.5g prepared in" example 2-1 ", i.e., the food additive composition was added in an amount of 1.13%, and the remainder was identical to the biscuit application test 1.

The detection proves that the content of acrylamide is 138ug/kg, and the content of sulfur dioxide is 0.06%.

Biscuit application test 3-1:

the amount of "4 g of the food additive composition I prepared in example 1" in the biscuit application test 1 was changed to "2.5 g of the food additive composition III prepared in example 3", i.e. the amount of the food additive composition added was 1.13%. The rest is identical to biscuit application test 1.

The detection proves that the content of acrylamide is 329ug/kg, and sulfur dioxide is not detected.

Biscuit application test 3-2:

the "food additive composition I prepared in example 1" in the biscuit application test 1 was changed to "food additive composition III prepared in example 3", i.e. the amount of food additive composition added was kept constant at 4 g; the rest is identical to biscuit application test 1.

The detection proves that the content of acrylamide is 223ug/kg, and the content of sulfur dioxide is 0.02%.

Biscuit application test 4:

the amount of "4 g of the food additive composition I prepared in example 1" in the biscuit application test 1 was changed to "2.5 g of the food additive composition IV prepared in example 4", i.e. the amount of the food additive composition added was 1.13%. The rest is identical to biscuit application test 1.

The detection proves that the content of acrylamide is 231ug/kg, and the content of sulfur dioxide is 0.05%.

According to the above test comparison, the food additive composition II corresponding to example 2-1 was most effective in reducing the acrylamide content.

Biscuit comparative test: the food additive composition II used in "biscuit application test 2-1" and corresponding to example 2-1 was changed to a food additive composition having a formulation as described in Table 1 below, with the amount of the food additive composition remaining unchanged, still 4g, and the remainder being identical to biscuit application test 2-1, and the results obtained were compared as described in Table 1 below.

TABLE 1 biscuit application comparison

The acrylamide content of examples 2-5 was lower than that of example 2-1, but the residual amount of sulfur dioxide exceeded the safety limits of GB2760 (< 0.1%). Therefore, in summary, example 2-1 is the best case.

Example 5

Additive composition V: the sodium hydrogen carbonate consists of trisodium hydrogen carbonate 4g, sodium hydrogen carbonate 10g, sodium hydrogen sulfite 1.5g, potassium metabisulfite 1.5g, citric acid 2g and monosodium citrate 2 g.

Example 6

Additive composition vi: the preservative consists of 12g of sodium bicarbonate, 0.5g of sodium bisulfite, 2.5g of potassium metabisulfite, 1g of citric acid and 2g of monosodium citrate.

Cookie application test 1:

1. softening 50g of butter at room temperature, adding 30g of white granulated sugar, and beating until the color becomes light;

2. adding 50g of unsalted butter, and foaming while adding;

3. continuously adding 75g of low-gluten flour, 25g of corn starch and 4g of the food additive composition V prepared in the example 5, stirring uniformly, and extruding on a baking tray paved with oiled paper;

namely, the addition amount of the food additive composition was 1.73%.

4. The oven is preheated for 5 minutes and then baked for 15 minutes at 160 ℃ by upper and lower fire.

The acrylamide content is detected by referring to the method of GB5009.204-2014, and the residual amount of sulfur dioxide is detected by referring to the method of GB 5009.34-2016. The detection proves that the content of acrylamide is 147ug/kg, and the content of sulfur dioxide is 0.05 percent.

Cookie application test 2:

the amount of the food additive composition added was 2.17% by changing 4g of the food additive composition prepared in "example 5" in the cookie application test 1 to 5g of the food additive composition VI prepared in "example 6". The rest is identical to cookie application test 1.

The detection proves that the content of acrylamide is 93ug/kg, and the content of sulfur dioxide is 0.07 percent.

Example 7

Additive composition VII: the preservative consists of 12g of sodium bicarbonate, 0.5g of sodium bisulfite, 2.5g of potassium metabisulfite, 1g of citric acid and 2g of monosodium citrate.

Example 8

Additive composition viii: the detergent consists of 16g of sodium bicarbonate, 3g of potassium metabisulfite and 1g of citric acid.

Potato chip application test 1:

1. after 13g of the food additive composition prepared in example 7 was uniformly mixed with 280g of potato flour, 30g of tapioca starch, 80g of low-gluten flour, 30g of fine white sugar, 4g of whole milk powder, 2g of cheese, 28g of shortening, 2g of phospholipid, 1.1g of monostearin and 540g of water were sequentially added, and the mixture was uniformly mixed and kneaded into a dough. The food additive composition was added in an amount of 1.29% of the total formulation.

2. Picking small agent from dough, taking 7-8g of the small agent, pressing into dough skin with the thickness of 2mm, cutting into round pieces with a stainless steel die with the diameter of 5cm, and baking.

3. The oven is preheated for 5 minutes and then baked for 12 minutes at 150 ℃ with upper fire and lower fire.

The acrylamide content is detected by referring to the method of GB5009.204-2014, and the residual amount of sulfur dioxide is detected by referring to the method of GB 5009.34-2016. The detection proves that the content of the acrylamide is 141ug/kg, and the content of the sulfur dioxide is 0.02 percent.

Potato chip application test 2:

the food additive composition VII 13g prepared in "example 7" in potato chip application test 1 was changed to "food additive composition VIII 13g prepared in" example 8 ", and the remainder was identical to potato chip application test 1.

The detection proves that the content of acrylamide is 102ug/kg, and the content of sulfur dioxide is 0.02 percent.

Example 9

Additive composition IX: 30kg of additive composition IX was prepared by mixing 22.5kg of sodium bicarbonate, 5.62kg of sodium metabisulfite and 1.88kg of citric acid.

Potato chip factory production:

1. the production formula is as follows: 500kg of potato powder, 53.6kg of cassava starch, 143kg of low-gluten flour, 53g of soft white sugar, 7.14kgg of whole milk powder, 3.57kg of cheese, 50kg of shortening, 3.57kg of phospholipid, 2kg of stearic acid monoglyceride and 960kg of water.

2. The production process comprises the following steps:

(1) water material: 960kg of water was poured into a 2-ton stirring tank, and 2kg of monoglyceride stearate was added thereto and dissolved by stirring to obtain a turbid solution.

(2) Powder material 1: 500kg of potato flour was added with 29kg of the additive composition IX prepared in example 9, and the mixture was mixed by a mixing and sieving machine to obtain a mixture.

(3) Powder 2: 53.6kg of cassava starch, 143kg of low-gluten flour, 53g of soft sugar, 7.14kg of whole milk powder and 3.57kg of cheese, and mixing and stirring uniformly.

(4) Oil material: 3.57kg of phospholipids were dissolved in 50kg of shortening.

(5) Rolling and kneading: and (3) feeding the water material, the powder material 1, the powder material 2 and the oil material into a rolling and kneading machine according to a production set speed to form a uniform dough blank.

Namely, the amount of the food additive composition added was 1.63%.

(6) And (3) compression molding: the dough is conveyed to a molding press through a conveyor belt and is pressed into a corrugated dough sheet with the diameter of about 4.5cm and the thickness of about 1.5 cm.

(7) Flame baking: and (3) baking by adopting a natural gas flame automatic oven in 3 sections to prepare the finished potato chips. Baking procedure: 1.5 minutes at 150 ℃, 2 minutes at 200 ℃ and 1.2 minutes at 250 ℃.

The acrylamide content is detected by referring to the method of GB5009.204-2014, and the residual amount of sulfur dioxide is detected by referring to the method of GB 5009.34-2016. Through detection, the content of acrylamide is 172ug/kg, and the content of sulfur dioxide is 0.03%.

Example 10

Additive composition x: the detergent consists of 13g of sodium bicarbonate, 3g of potassium metabisulfite and 3g of citric acid.

Chinese style scone application test:

(1) making a cake crust:

the formula of the cake crust comprises: 200 g of medium flour, 110 g of water, 2.5g of yeast, 5g of oil and 3g of salt. 5g of the additive composition X prepared in the example 10 is added into the water in the formula to be dissolved, and is uniformly mixed with the flour, the yeast, the oil and the salt to be kneaded into smooth dough, the yeast is fermented to 1.5 times of the original volume at moderate room temperature and is divided into 4 dough, and the leavening is carried out for 15-20 minutes by brushing an oil cover and a preservative film.

That is, the food additive composition was added in an amount of 1.56% by weight of the crust.

(2) Making meat stuffing:

the formula of the minced meat comprises the following components: 150 g of pork, half-wrapped tuber mustard, 2 garlic cloves, 5g of ginger, 40g of shallot, 2.5g of salt, 5g of sugar, 5g of light soy sauce, a proper amount of dark soy sauce, a proper amount of white pepper powder and a proper amount of five spice powder.

Cutting meat into small pieces, mincing with Bulbus Allii, adding all flavoring agents (except preserved szechuan pickle and chopped herba Alii Fistulosi), stirring, adding preserved szechuan pickle and chopped herba Alii Fistulosi, and stirring.

(3) Stuffing wrapping: and (3) wrapping the prepared meat stuffing with the dough, sealing, closing the opening downwards, rolling the dough by using a rolling pin, and spreading sesame.

(4) Baking the cakes: putting into a baking tray, preheating in an oven for 5 minutes, and baking with upper and lower fire at 200 ℃ for 15 minutes.

The cake skin is detected, the acrylamide content is 145ug/kg, and the sulfur dioxide content is 0.07%.

Finally, it is also noted that the above-mentioned lists merely illustrate a few specific embodiments of the invention. It is obvious that the invention is not limited to the above embodiments, but that many variations are possible. All modifications which can be derived or suggested by a person skilled in the art from the disclosure of the present invention are to be considered within the scope of the invention.