阅读说明：本技术 一种食品油炸过程中抑制丙烯酰胺产生的方法 (Method for inhibiting acrylamide generation in food frying process ) 是由 柯李晶 余兆硕 罗思浩 刘杰 许昌胜 于 2020-12-11 设计创作，主要内容包括：本发明公开了食品油炸过程中抑制丙烯酰胺产生的方法,主要包括步骤：藤茶水提物提取、加入乳化剂制备藤茶乳液和按照常规程序完成油炸食品制作的步骤。本发明以高温藤茶水提物为核心原料,进行油包水乳化处理,用以抑制油炸食品中丙烯酰胺含量的方法既可赋予油炸食品藤茶本身独特清凉风味,又可有效控制丙烯酰胺毒害,并且减缓油炸食品的油脂氧化,延长货架期,保持风味,用途广泛,市场前景广阔。(The invention discloses a method for inhibiting acrylamide generation in a food frying process, which mainly comprises the following steps: extracting the vine tea aqueous extract, adding an emulsifier to prepare vine tea emulsion, and finishing the preparation of fried food according to a conventional procedure. The method for inhibiting the acrylamide content in the fried food by taking the high-temperature vine tea aqueous extract as the core raw material and carrying out water-in-oil emulsification treatment can endow the fried food vine tea with unique and cool flavor, effectively control the acrylamide poison, slow down the grease oxidation of the fried food, prolong the shelf life, maintain the flavor, and have wide application and wide market prospect.)

1. A method of inhibiting acrylamide formation during the frying of food products, comprising the steps of:

(1) extracting the vine tea aqueous extract: crushing vine tea by using a crusher to obtain vine tea coarse powder, adding a water solution with the mass of 5-20 times of that of the vine tea coarse powder, fully soaking and heating, controlling the temperature to be 90-100 ℃, extracting for 30-180 min, and filtering to obtain vine tea water extract;

(2) preparing vine tea emulsion: adding an emulsifier into the edible oil, wherein the adding amount of the emulsifier is 2-15% of the mass of the edible oil, uniformly stirring to obtain oil liquid, adding vine tea water extract into the oil liquid, wherein the volume ratio of the vine tea water extract to the edible oil is 1-2: 1, uniformly stirring by using a stirrer to obtain coarse emulsion, and homogenizing for 5-20 min at high pressure by using a homogenizer to obtain water-in-oil vine tea emulsion;

(3) adding the water-in-oil vine tea emulsion into flour-type fried food, and then finishing the preparation of the fried food according to the conventional procedure; for tuber vegetable fried food, slicing the plant raw materials, soaking in the water-in-oil vine tea emulsion for 1-3 h, and then finishing the preparation of the fried food according to a conventional procedure.

2. The method of claim 1, wherein in the step (1), 10-15 times of the mass of the aqueous solution is added to the ampelopsis grossedentata coarse powder, and the extraction time is 60-100 min.

3. The method of claim 1, wherein the emulsifier is a complex emulsifier consisting of monoglyceride, lecithin and sucrose ester at a mass ratio of 3: 5: 2.

4. The method of claim 3, wherein the emulsifier is added in an amount of 10% of the edible oil.

5. The method of claim 1, wherein the tuber-type plant is potato, sweet potato, tapioca, yam or taro.

6. A fried food prepared according to the method of claims 1-5.

7. Use of the method according to claims 1-5 for extending the shelf-life of food products and improving the flavour thereof.

Technical Field

The invention belongs to the technical field of food, and particularly relates to a method for inhibiting acrylamide generation in a food frying process.

Background

In 2002, the international agency for research on cancer (IARC) identified acrylamide as a class iia carcinogenic chemical, whereas acrylamide was widely present in fried foods, which were in the title of "unhealthy foods" from here on. During high temperature frying, acrolein and acrylic acid produced by the vigorous oxidation of fats and oils combine with proteins in the substrate, particularly asparagine, to produce acrylamide. The applicant of the present invention has found that ultrafine vine tea powder rich in flavonoids is effective in inhibiting the production of acrylamide. Chinese patent application 2020107360855 discloses a method for reducing acrylamide content in baked food, wherein during kneading dough, vine tea powder (preferably ultramicro vine tea powder with particle size of 3-20 μm) is added, and then the baked food is made according to conventional procedures to inhibit acrylamide content in the baked food, with maximum inhibition rate exceeding 80%. The ampelopsis grossedentata is welcomed in the market because of unique flavor, no caffeine and multiple functional activities for improving the body immunity.

However, oil-water separation of the components in the food is caused by high-temperature frying, so that the contact efficiency of the low-oil-solubility flavone components such as dihydromyricetin and the like in the ampelopsis grossedentata with the acrylamide generation precursor is reduced, and the acrylamide inhibition effect of the ampelopsis grossedentata is hindered. Dihydromyricetin is easily dissolved in hot water and has low solubility in cold water at normal temperature. Because dihydromyricetin has strong water solubility and poor fat solubility, the dihydromyricetin dissolved in the grease is difficult to reach the effective concentration. Therefore, it is highly desirable to invent a method for enhancing the efficiency of the action of the vine tea active ingredient in fried foods.

Disclosure of Invention

In order to overcome the defects in the prior art, the invention provides a method for inhibiting the generation of acrylamide in the food frying process, which can effectively inhibit the generation of acrylamide, slow down the oil oxidation of fried food and prolong the shelf life.

A first object of the present invention is to provide a method for inhibiting acrylamide production during food frying, comprising the steps of:

(1) extracting the vine tea aqueous extract: crushing vine tea by using a crusher to obtain vine tea coarse powder, adding a water solution with the mass of 5-20 times of that of the vine tea coarse powder, fully soaking and heating, controlling the temperature to be 90-100 ℃, extracting for 30-180 min, and filtering to obtain vine tea water extract;

(2) preparing vine tea emulsion: adding an emulsifier into the edible oil, wherein the adding amount of the emulsifier is 2-15% of the mass of the edible oil, uniformly stirring to obtain oil liquid, adding vine tea water extract into the oil liquid, wherein the volume ratio of the vine tea water extract to the edible oil is 1-2: 1, uniformly stirring by using a stirrer to obtain coarse emulsion, and homogenizing for 5-20 min at high pressure by using a homogenizer to obtain water-in-oil vine tea emulsion;

(3) adding the water vine tea emulsion into the fried food of wheaten food in the dough kneading process, and then finishing the preparation of the fried food according to the conventional procedure; for tuber vegetable fried food, slicing the plant raw materials, soaking in the water-in-oil vine tea emulsion for 1-3 h, and then finishing the preparation of the fried food according to a conventional procedure.

Ampelopsis grossedentata (Ampelopsis grossedentata) is the tender stem and leaf of Ampelopsis grossedentata of Ampelopsis of Vitaceae, is one of new resource food in China, has effects of clearing heat and detoxicating, promoting diuresis and relieving swelling, and can be used for treating icterohepatitis, common cold and wind heat, laryngopharynx, conjunctival congestion and swelling and pain, etc. The vine tea contains 40% of total flavone, wherein dihydromyricetin is a characteristic component of the vine tea, and has various activities of resisting tumor, resisting inflammation, inhibiting bacteria, resisting oxidation, reducing blood sugar and blood fat, enhancing immunity, protecting liver, resisting atherosclerosis and the like. The flavonoids in Ampelopsis Grossdentata can effectively inhibit the generation of acrolein, and further inhibit the formation of acrylamide.

The water-in-oil (W/O) emulsifying system is formed by mixing an oil phase, a water phase and an emulsifier. The morphology of the system is such that the water is dispersed in the oil in the form of small droplets. The aqueous phase is the internal or dispersed phase and the oil is the external or dispersion medium. The addition of the emulsifier can greatly reduce the tension of an oil/water interface and form an interface film on the interface by adsorption, thereby ensuring the stability of the emulsion to a certain extent and improving the stability of the ampelopsis grossedentata flavone in a high-temperature frying system. However, water-in-oil is a thermodynamically unstable system, and emulsifier selection and system viscosity are very important in order to enhance system stability. Therefore, the invention optimizes the combined scheme aiming at the two problems, preferably designs a compound emulsifier, strengthens the interface stability, changes the use form of the ampelopsis grossedentata, replaces superfine ground ampelopsis grossedentata powder or crude ampelopsis grossedentata powder with an aqueous extract, reduces the interference of excessive cellulose in the ampelopsis grossedentata powder to a system, and maintains low viscosity.

Further, in the step (1), 10-15 times of water solution by mass is added into the ampelopsis grossedentata coarse powder, and the extraction time is 60-100 min.

Further, the emulsifier is a composite emulsifier consisting of monoglyceride, lecithin and sucrose ester in a mass ratio of 3: 5: 2, and the addition amount of the emulsifier is preferably 10% of that of the edible oil.

Further, the tuber plant is potato, sweet potato, cassava, yam or taro.

A second object of the present invention is to provide a fried food prepared by the above method. Experiments prove that the vine tea emulsion has a wide effect of improving the quality of fried food, remarkably reduces the generation of harmful acrylamide, and has a maximum inhibition rate of more than 83%.

It is a final object of the present invention to provide the use of the above method for extending the shelf life of food products and improving the flavor.

The method can effectively reduce the content of acrylamide in the baked food, not only can endow the baked food with the vine tea effect, but also can improve the sensory taste on the premise of controlling the toxicity of the acrylamide.

In addition, the fried food has high oil content and a large amount of oxidized oil, further oxidation degradation of the oil is easy to occur, the acid value is increased, bad flavor is generated, and the shelf life is shortened, and the inherent food quality problem of the fried food can be relieved by adding the emulsified vine tea extract. The method for inhibiting the acrylamide content in the fried food by taking the high-temperature vine tea aqueous extract as a core raw material and carrying out water-in-oil emulsification treatment can endow the fried food vine tea with unique and cool flavor, effectively control the acrylamide toxicity, slow down the grease oxidation of the fried food, prolong the shelf life, maintain the flavor, and has wide application and wide market prospect.

Drawings

FIG. 1 is a schematic representation of the change in acid value of fried cookies treated in different ways.

Figure 2 is a schematic representation of the change in acid value of potato chips after being processed in different ways.

Detailed Description

Example 1

Extracting the vine tea aqueous extract: selecting dry vine tea leaves, crushing vine tea leaves by using a medicinal material crusher to obtain vine tea coarse powder, adding 10 times of water solution by mass into the vine tea coarse powder, fully soaking and heating, controlling the temperature to be 90-100 ℃, extracting for 60min, and filtering by using a 15-25-mesh sieve to obtain vine tea water extract;

preparing vine tea emulsion: adding 0.4kg of compound emulsifier (monoglyceride: lecithin: sucrose ester: 3: 5: 2) into 4kg of edible oil, stirring uniformly to obtain oil liquid, adding 6kg of vine tea water extract into the oil liquid, stirring uniformly by using a stirrer to obtain coarse emulsion, and homogenizing for 15min at high pressure by using a homogenizer to obtain the water-in-oil vine tea emulsion.

Example 2

The making process of the deep-fried dough sticks comprises the following steps: 1000g of plain flour, 10g of salt, 120g of eggs, 500g of clear water, 100g of vegetable oil, 20g of baking powder and 20g of baking soda, wherein 0g, 2g, 5g and 10g (accounting for 0%, 0.2%, 0.5% and 1% of the total amount of the flour) of the vine tea emulsion in the embodiment 1 are respectively added, all the materials are mixed and stirred in a dough mixer to form dough, the dough is put into a temperature-adjusting and humidity-adjusting box for fermentation, the temperature is about 28 ℃, the relative humidity is about 70%, and the fermentation time is 1 h. The rolling pin rolls the rectangular dough sheet and cuts the dough sheet into small strips by a knife. Frying in hot oil to golden yellow.

Example 3

The making process of the fried bread comprises the following steps: 1000g of flour, 200g of milk, 60g of vegetable oil, 12g of yeast and 8g of refined salt, 0g, 2g, 5g and 10g (accounting for 0%, 0.2%, 0.5% and 1% of the total amount of the flour) of the ampelopsis grossedentata emulsion in the example 1 are respectively added, all the materials are mixed and stirred in a dough mixer to form dough, about 20g of small dough is prepared and put in a temperature-regulating and humidity-regulating box for fermentation, the temperature is about 28 ℃, the relative humidity is about 70%, and the fermentation time is 1 h. Frying with slow fire in oil pan until two sides are golden yellow.

Example 4

The making process of the fried potato chips comprises the following steps: peeling potatoes, cutting the potatoes into slices, blanching for one minute, taking out potato slices, putting the potato slices into the ampelopsis grossedentata emulsion (diluted by water to different concentrations) with the concentration of 0%, 20%, 50% and 100% in the example 1, soaking for 2 hours, draining, freezing for 1 hour, and frying in an oil pot until the color of the potato slices is golden.

Example 5

The making process of the fried biscuit comprises the following steps: 1000g of low-gluten flour, 100g of grease, 10g of refined salt, 200g of milk powder, 160g of egg yolk, 300g of fine granulated sugar, 150g of water, 12g of baking powder and 6g of baking soda, 0g, 2g, 5g and 10g (accounting for 0%, 0.2%, 0.5% and 1% of the total amount of the flour) of the ampelopsis grossedentata emulsion in the example 1 are respectively added, all the materials are mixed, stirred in a dough kneading machine to form dough, stood for 20 minutes, rolled into 3mm slices, cut into pieces, tied holes on biscuits, and fried in an oil pan until the surface is golden yellow.

Example 6

The detection method of the acrylamide concentration comprises the following steps: adopting HPLC detection, taking the concentration of a standard substance as a horizontal coordinate, taking a peak area as a vertical coordinate, drawing an acrylamide standard curve, and carrying out chromatographic column: vision HT C18(250 mm. times.4.6 mm, 5 μm) stainless steel column; column temperature: 25 ℃; flow rate: 1.0 mL/min; mobile phase: methanol: water 5: 95 (V/V); UV detection wavelength: 206 nm; sample introduction amount: 10 μ L.

The operation method comprises the following steps: accurately weighing 2.0g of the uniformly crushed sample, adding 10mL of 2mol/L sodium chloride solution, and extracting for 30min by oscillation. Centrifuging at 3500r/min for 15min, avoiding upper oil layer, sucking supernatant, filtering with 0.45 μm filter membrane, and purifying. Taking an activated H2P solid phase extraction column, sequentially adding 2mL of methanol and 2mL of deionized water for activation, taking 1mL of extracting solution for sampling, then adding 0.5mL of deionized water, adding about 3mL of 5% methanol aqueous solution after the extracting solution flows out of the column, starting to collect, discarding the former 0.5mL of effluent, collecting the latter 1mL of effluent, filtering through a 0.45 mu m filter membrane, and directly feeding into an HPLC for analysis.

The results of the experiments are shown in the following table.

Table 1: acrylamide concentration and inhibition rate of fried bread stick added with ampelopsis grossedentata emulsion

Table 2: acrylamide concentration and inhibition rate of fried bread added with vine tea emulsion

Table 3: acrylamide concentration and inhibition rate of potato chips treated by vine tea emulsion

Table 4: after the ampelopsis grossedentata emulsion is added into the fried biscuits, the concentration and the inhibition rate of acrylamide are improved

The detection result shows that the vine tea emulsion has a wide effect of improving the quality of fried food, remarkably reduces the generation of harmful component acrylamide, and has a maximum inhibition rate of more than 83%.

Example 6:

comparative example 1: the common rattan tea powder is added in the food making process. The preparation method of the common vine grinding tea powder comprises the following steps: selecting dry vine tea leaves, and preparing the vine tea leaves into vine tea powder (the granularity is 5-10 mm) by adopting a common grinding process.

Comparative example 2: the ultrafine crushed vine tea powder is added in the food making process. The method for preparing the ultrafine grinding vine tea powder comprises the following steps: selecting dry vine tea leaves, and adopting an air flow ultrafine grinder for grinding, wherein the air flow ultrafine grinder has working parameters:the working pressure is 1.0MPa, the feeding pressure is 0.3MPa, the feeding rate is 1.5kg/h, and the ventilation volume is 1.8m³H is used as the reference value. Repeatedly crushing each sample for 3 times, collecting the ultrafine vine tea powder after crushing, and storing at-20 ℃ for later use.

The results of acrylamide concentration measurements are shown in the following table:

table 5: acrylamide concentration and inhibition rate of fried bread stick added with vine tea coarse powder

Table 6: acrylamide concentration and inhibition rate after adding superfine crushed vine tea powder into deep-fried dough sticks

Table 7: acrylamide concentration and inhibition rate of potato chips treated by vine tea crude powder liquid

Table 8: the acrylamide concentration and inhibition rate of potato chips after being treated by ultrafine vine tea grinding liquid

The results show that the vine tea coarse powder and the superfine grinding vine tea have certain promotion effect on the quality of fried food, but have much smaller effect compared with vine tea emulsion, and the influence caused by the concentration of the vine tea ingredients is also eliminated. Compared with the vine tea, the preparation of the vine tea emulsion has stronger effect.

Example 7:

the acid value determination method is used for detecting according to the steps in the determination of the acid value in the food of GB 5009.229-2016 food safety national standard. The acid value content of the different samples on the second day, the fifth day and the tenth day was determined respectively.

The results of the detection are shown in FIGS. 1 and 2. The results show that the fried food is susceptible to oxidation. Under the oven accelerated test method of ten days, the fried biscuit has the acid value exceeding 1.0mg KOH/g, obvious rancidity and heavy bad smell. And the rancidity rate of the oil is slowed down by 50% by adding the emulsified vine tea, and the bad flavor is small. The single emulsifier or the single vine tea coarse powder has certain improvement effect but not strong effect. Therefore, the emulsified vine tea can effectively inhibit the generation of acrylamide in fried food, can obviously prevent the rancidity of grease, and prolongs the shelf life and the flavor.