CN115299476A - Low-acrylamide flour product and preparation method thereof - Google Patents
Low-acrylamide flour product and preparation method thereof Download PDFInfo
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- CN115299476A CN115299476A CN202211122097.4A CN202211122097A CN115299476A CN 115299476 A CN115299476 A CN 115299476A CN 202211122097 A CN202211122097 A CN 202211122097A CN 115299476 A CN115299476 A CN 115299476A
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- 235000013312 flour Nutrition 0.000 title claims abstract description 127
- 238000002360 preparation method Methods 0.000 title claims abstract description 14
- 238000004519 manufacturing process Methods 0.000 title description 3
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 claims abstract description 60
- 235000015927 pasta Nutrition 0.000 claims abstract description 41
- 239000011261 inert gas Substances 0.000 claims abstract description 40
- 238000000034 method Methods 0.000 claims abstract description 40
- 235000013305 food Nutrition 0.000 claims abstract description 31
- 239000002994 raw material Substances 0.000 claims abstract description 30
- HRPVXLWXLXDGHG-UHFFFAOYSA-N Acrylamide Chemical compound NC(=O)C=C HRPVXLWXLXDGHG-UHFFFAOYSA-N 0.000 claims abstract description 24
- 238000010438 heat treatment Methods 0.000 claims abstract description 22
- 238000004898 kneading Methods 0.000 claims description 23
- 239000000463 material Substances 0.000 claims description 21
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- 235000012180 bread and bread product Nutrition 0.000 description 5
- VEXZGXHMUGYJMC-UHFFFAOYSA-N Hydrochloric acid Chemical compound Cl VEXZGXHMUGYJMC-UHFFFAOYSA-N 0.000 description 4
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- 239000007789 gas Substances 0.000 description 4
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- 150000008442 polyphenolic compounds Chemical class 0.000 description 4
- 235000013824 polyphenols Nutrition 0.000 description 4
- OKKJLVBELUTLKV-UHFFFAOYSA-N Methanol Chemical compound OC OKKJLVBELUTLKV-UHFFFAOYSA-N 0.000 description 3
- 239000012153 distilled water Substances 0.000 description 3
- 239000003480 eluent Substances 0.000 description 3
- 235000019197 fats Nutrition 0.000 description 3
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- 235000010692 trans-unsaturated fatty acids Nutrition 0.000 description 3
- 241001411320 Eriogonum inflatum Species 0.000 description 2
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 2
- OHCQJHSOBUTRHG-KGGHGJDLSA-N FORSKOLIN Chemical compound O=C([C@@]12O)C[C@](C)(C=C)O[C@]1(C)[C@@H](OC(=O)C)[C@@H](O)[C@@H]1[C@]2(C)[C@@H](O)CCC1(C)C OHCQJHSOBUTRHG-KGGHGJDLSA-N 0.000 description 2
- 240000007594 Oryza sativa Species 0.000 description 2
- 235000007164 Oryza sativa Nutrition 0.000 description 2
- CDBYLPFSWZWCQE-UHFFFAOYSA-L Sodium Carbonate Chemical compound [Na+].[Na+].[O-]C([O-])=O CDBYLPFSWZWCQE-UHFFFAOYSA-L 0.000 description 2
- PMZURENOXWZQFD-UHFFFAOYSA-L Sodium Sulfate Chemical compound [Na+].[Na+].[O-]S([O-])(=O)=O PMZURENOXWZQFD-UHFFFAOYSA-L 0.000 description 2
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- ZCYVEMRRCGMTRW-UHFFFAOYSA-N 7553-56-2 Chemical compound [I] ZCYVEMRRCGMTRW-UHFFFAOYSA-N 0.000 description 1
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- 206010009944 Colon cancer Diseases 0.000 description 1
- SUZLHDUTVMZSEV-UHFFFAOYSA-N Deoxycoleonol Natural products C12C(=O)CC(C)(C=C)OC2(C)C(OC(=O)C)C(O)C2C1(C)C(O)CCC2(C)C SUZLHDUTVMZSEV-UHFFFAOYSA-N 0.000 description 1
- 108010068370 Glutens Proteins 0.000 description 1
- NHTMVDHEPJAVLT-UHFFFAOYSA-N Isooctane Chemical compound CC(C)CC(C)(C)C NHTMVDHEPJAVLT-UHFFFAOYSA-N 0.000 description 1
- 229920000881 Modified starch Polymers 0.000 description 1
- 239000004368 Modified starch Substances 0.000 description 1
- 244000269722 Thea sinensis Species 0.000 description 1
- 238000002835 absorbance Methods 0.000 description 1
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- 210000000481 breast Anatomy 0.000 description 1
- 239000012159 carrier gas Substances 0.000 description 1
- OHCQJHSOBUTRHG-UHFFFAOYSA-N colforsin Natural products OC12C(=O)CC(C)(C=C)OC1(C)C(OC(=O)C)C(O)C1C2(C)C(O)CCC1(C)C OHCQJHSOBUTRHG-UHFFFAOYSA-N 0.000 description 1
- 208000029742 colonic neoplasm Diseases 0.000 description 1
- 238000005520 cutting process Methods 0.000 description 1
- 235000014113 dietary fatty acids Nutrition 0.000 description 1
- JVSWJIKNEAIKJW-UHFFFAOYSA-N dimethyl-hexane Natural products CCCCCC(C)C JVSWJIKNEAIKJW-UHFFFAOYSA-N 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 238000004090 dissolution Methods 0.000 description 1
- 239000008157 edible vegetable oil Substances 0.000 description 1
- 239000000284 extract Substances 0.000 description 1
- 230000001815 facial effect Effects 0.000 description 1
- 229930195729 fatty acid Natural products 0.000 description 1
- 150000004665 fatty acids Chemical class 0.000 description 1
- 239000000706 filtrate Substances 0.000 description 1
- 238000001914 filtration Methods 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
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- 239000006260 foam Substances 0.000 description 1
- 238000004817 gas chromatography Methods 0.000 description 1
- 238000002290 gas chromatography-mass spectrometry Methods 0.000 description 1
- 235000021312 gluten Nutrition 0.000 description 1
- 238000000227 grinding Methods 0.000 description 1
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- 230000002401 inhibitory effect Effects 0.000 description 1
- 229910052740 iodine Inorganic materials 0.000 description 1
- 239000011630 iodine Substances 0.000 description 1
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- 239000011259 mixed solution Substances 0.000 description 1
- 235000019426 modified starch Nutrition 0.000 description 1
- 208000010125 myocardial infarction Diseases 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000010355 oscillation Effects 0.000 description 1
- 239000000419 plant extract Substances 0.000 description 1
- CASUWPDYGGAUQV-UHFFFAOYSA-M potassium;methanol;hydroxide Chemical compound [OH-].[K+].OC CASUWPDYGGAUQV-UHFFFAOYSA-M 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 230000005855 radiation Effects 0.000 description 1
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- 238000005096 rolling process Methods 0.000 description 1
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- 235000014612 sandwich biscuits Nutrition 0.000 description 1
- 229920006395 saturated elastomer Polymers 0.000 description 1
- WBHQBSYUUJJSRZ-UHFFFAOYSA-M sodium bisulfate Chemical compound [Na+].OS([O-])(=O)=O WBHQBSYUUJJSRZ-UHFFFAOYSA-M 0.000 description 1
- 229910000342 sodium bisulfate Inorganic materials 0.000 description 1
- 229910000029 sodium carbonate Inorganic materials 0.000 description 1
- 235000000346 sugar Nutrition 0.000 description 1
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Classifications
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D6/00—Other treatment of flour or dough before baking, e.g. cooling, irradiating, heating
- A21D6/003—Heat treatment
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/06—Products with modified nutritive value, e.g. with modified starch content
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D8/00—Methods for preparing or baking dough
- A21D8/06—Baking processes
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Physics & Mathematics (AREA)
- Thermal Sciences (AREA)
- Health & Medical Sciences (AREA)
- General Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Noodles (AREA)
Abstract
The invention provides a preparation method of a low-acrylamide flour product, which comprises the following steps: a) The wheaten food raw material is subjected to damp-heat pretreatment of edible acetic acid, and then is kneaded, proofed and formed to obtain kneaded dough; b) Placing the kneaded dough in an air fryer, and filling inert gas (N) 2 He) frying by infrared heating; the air is fried in inert gas (N) 2 He) under the condition of; the inert gas (N) 2 He) in a proportion of 70 to 90 percent. The invention is pretreated by inert gas (N) 2 He) to modify protein and starch, and to control the generation of risk substances such as acrylamide and the like generated by Maillard reaction in the cooking process as much as possible, so that the content of substances such as TFA, TPC and the like in the pasta is low, and the quality of the product is good.
Description
Technical Field
The invention relates to the technical field of food, in particular to a low-acrylamide flour product and a preparation method thereof.
Background
The traditional flour product is a food made of wheat flour as a main raw material. The wheaten food product is baked wheaten food product obtained by using wheat flour obtained by grinding wheat as a main raw material, adding oil, sugar, salt and the like as auxiliary materials, adding water to prepare dough, and performing technological processes of cutting, yeast proofing, forming, baking, shaping and the like.
At present, most of research on pasta focuses on innovation of raw materials, and the formula of the pasta is expected to be optimized to produce the pasta which is more in line with market expectations. Tea jade is added into bread, and the influence of tea polyphenol on the structure and texture of a facial food product is studied. Quality of the flour is explored, the influence of the addition of the rice bran powder on the baking quality of flour products such as high-diet bread is explored, and the result shows that the taste of the flour products is good when the addition amount of the rice bran is 6% and the addition amount of the wheat gluten is 2%. In these studies, researchers have used conventional baking techniques to produce a bread product such as bread.
The edible oil is one of the auxiliary materials of the flour products, can increase the ductility and plasticity of dough, can make the texture and air holes of the flour products such as bread and the like more uniform and glossy grease, and increases the flavor of the flour products. However, during the high-temperature frying process, the grease can be oxidized to generate substances harmful to human bodies. In 2013, researchers investigated the Trans Fatty Acid (TFA) content of 5 products sold on the market in China, and found that the average TFA content in sandwich biscuits, wafers and ox/horn pasta products was relatively high. It was previously reported that long-term intake of TFA may lead to a range of diseases, such as myocardial infarction, increased incidence of breast and colon cancer. Therefore, the TFA content in fried pasta is also receiving increasing attention from researchers. Polar Compounds (TPC) such as acrylamide are also harmful substances generated in the oil and fat during the heating frying process, the generation rate of TPC is closely related to the frying temperature and time, and the higher the frying temperature is, the longer the frying time is, and the faster the generation rate of TPC is. According to the study by Chun Yi Ng, TPC is closely associated with the occurrence of cardiovascular disease. In addition, various plant extracts have been shown to be effective in inhibiting acrylamide formation, which is closely related to the abundance of polyphenols.
From the current literature data, the current common pasta frying technical means is mainly traditional frying in an oil pan, the frying means needs to use a large amount of grease, and due to the high temperature during frying, the contents of polar compounds (TPC) such as acrylamide and trans-fatty acid (TFA) are high, but the total phenol content is low, the pasta can generate potential harm to human health, the traditional frying heating is uneven, partial pasta is easy to be burnt, and the appearance of the traditional fried pasta is oil-immersed and hard-shell.
Therefore, it is very important to develop a pasta having a low content of polar compounds (TPC) such as acrylamide and Trans Fatty Acids (TFA) and high nutritional safety.
Disclosure of Invention
In view of the above, the technical problem to be solved by the present invention is to provide a method for preparing a low-acrylamide pasta, which has low contents of polar compounds (TPC) and Trans Fatty Acids (TFA).
The invention provides a preparation method of a low-acrylamide flour product, which comprises the following steps:
a) The method comprises the following steps of performing damp-heat pretreatment on a wheaten food raw material by edible acetic acid, kneading, pressing, proofing and forming to obtain a kneaded dough;
b) Putting the kneaded dough into an air fryer for frying, and obtaining the product; the air is fried in inert gas (N) 2 He); the inert gas (N) 2 He) in a proportion of 70-90%, N 2 The proportion is 60 to 80 percent.
Preferably, the inert gas includes nitrogen and helium.
Preferably, the pretreatment in the step A) is damp-heat pretreatment, and the damp-heat pretreatment is specifically to treat the wheaten food raw material for 1 to 2 hours under the damp-heat condition of 90 to 130 ℃.
Preferably, the temperature of the air frying in the step B) is 140-180 ℃.
Preferably, the air frying time in the step B) is 20-30 min.
Preferably, the infrared heating wavelength of the air frying in the step B) is 100-300 μm.
Preferably, the formula of the wheaten food raw materials comprises 60-80 g of flour, 5-15 g of white granulated sugar, 2-8 g of salt, 4-10 g of butter, 2-2.5 g of yeast, 50-80 g of water and 3-7 g of evening primrose seed meal ethanol extract.
Preferably, the dough kneading body is prepared by uniformly stirring the raw materials and the auxiliary materials, the dough is completely spread into a film shape, the edge is irregularly serrated after being pulled open, and the butter is added and continuously stirred until the dough is smooth. Fermenting in a constant temperature incubator with humidity of 90% for 90min, and extruding to obtain dough.
Preferably, the pasta is a bread or a cake.
The invention provides a low-acrylamide flour product which is prepared by the preparation method of any one of the technical schemes.
Compared with the prior art, the invention provides a preparation method of a low-acrylamide flour product, which comprises the following steps: a) The wheaten food raw material is subjected to damp-heat pretreatment of edible acetic acid, and then is kneaded, proofed and formed to obtain kneaded dough; b) Putting the kneaded dough into an air fryer for frying, thus obtaining the product; the air is fried in inert gas (N) 2 He); the inert gas (N) 2 He) in a proportion of 70 to 90 percent. The invention uses inert gas (N) through pretreatment 2 He) frying, so that protein and starch are modified, and generation of risk substances such as acrylamide and the like generated by Maillard reaction in the cooking process is controlled as much as possible, so that the content of substances such as TFA, TPC and the like in the pasta is low, and the quality of the pasta is good.
Detailed Description
The invention provides a low-acrylamide flour product and a preparation method thereof, and a person skilled in the art can use the contents for reference and properly improve process parameters to realize the low-acrylamide flour product. It is expressly intended that all such similar substitutes and modifications apparent to those skilled in the art are deemed to be within the scope of the invention. While the methods and applications of this invention have been described in terms of preferred embodiments, it will be apparent to those of ordinary skill in the art that variations and modifications in the methods and applications described herein, as well as other suitable variations and combinations, may be made to implement and use the techniques of this invention without departing from the spirit and scope of the invention.
Air frying, which is a food processing mode relatively novel in the field of food cooking in recent years, is a technology for processing food by utilizing heat flow which is that high-speed Air is quickly heated by a top baking device of an Air frying pan and quickly circulated in a food basket by a high-power fan. The high-speed air circulation technology is characterized in that swirl heat flow is formed by utilizing special lines on the inner side of a food basket of an air fryer, the swirl heat flow is in all-dimensional 360-degree contact with the surface of food materials, and three effects of quickly taking away water vapor generated by heating are synergistic to take effect, so that a golden and crisp surface layer is formed on the surface, and the appearance and the taste of frying are achieved.
The invention uses inert gas (N) 2 He) protection of processing atmosphere, infrared heating, air frying and other technologies are combined as an integral technical scheme and cooperate to develop a simple, efficient and low-cost bread product frying method suitable for industrial production and use, so that the content of TFA, TPC and other substances in bread is controlled, and the quality of the bread product is improved.
The invention provides a preparation method of a low-acrylamide flour product, which comprises the following steps:
a) Pre-treating the wheaten food raw material with edible acetic acid, kneading, pressing, fermenting and forming to obtain a pressed dough;
b) Putting the kneaded dough into an air fryer for frying, and obtaining the product; the air is fried in inert gas (N) 2 He) under the condition of; wherein the proportion of the inert gas (N2: he) is 70-90 percent, and N 2 The proportion is 60-80%.
The flour is pretreated.
The present invention is not limited to flour, and those skilled in the art will appreciate that the present invention is not limited to flour.
The flour formula of the invention is preferably 60-80 g of flour, 5-15 g of white granulated sugar, 2-8 g of salt, 4-10 g of butter, 2-2.5 g of yeast, 50-80 g of water and 3-7 g of evening primrose seed meal ethanol extract. .
In one embodiment of the invention, the formula of the wheaten food raw material is as follows:
80g of flour, 10g of white granulated sugar, 2.5g of salt, 6g of butter, 2g of yeast, 60g of water and 3g of evening primrose seed cake ethanol extract.
The preparation method of the evening primrose seed meal ethanol extract comprises the following steps: extracting 100g of oil-extracted evening primrose seed cake with 70% ethanol 150mL at 50 deg.C for 6 hr, centrifuging at 6000r/min for 10min, collecting supernatant, and placing in 4 deg.C refrigerator.
The pretreatment is damp-heat pretreatment, and the damp-heat pretreatment is to treat the wheaten food raw material for 1 to 2 hours under the damp-heat condition of 90 to 130 ℃; more preferably, the pasta raw material is treated for 1 to 2 hours under the moist heat condition of 95 to 125 ℃.
Modified starch refers to starch which is subjected to different processing modes to change the structure and properties of the starch, and is more and more widely applied to food processing. The modification of the protein aims to change the molecular space structure of the target protein and the composition of amino acid so as to realize higher protein value and utilization rate. The invention can realize the modification of starch and protein by the moist heat treatment of saturated edible acetic acid steam, and change the proportion of amylose and the molecular space structure of target protein.
Kneading dough after pretreatment; the dough kneading is to stir the raw materials and the auxiliary materials until the raw materials and the auxiliary materials are uniformly mixed.
Kneading and pressing after kneading; the kneading and pressing method comprises the steps of uniformly stirring and mixing raw materials and auxiliary materials, forming the dough into a film shape after the dough is completely unfolded, forming irregular saw-toothed edges after the dough is pulled, and adding butter to continue stirring until the dough is smooth.
After the kneading and pressing, the fermentation and the molding are carried out in sequence; the fermentation forming is specifically fermentation in a constant temperature incubator, wherein the humidity is 90%, the fermentation time is 90min, and the dough is extruded and formed.
Frying the kneaded dough in an air fryer to obtain the final product.
The air is fried on the inertSex gas (N) 2 He) under the condition of; the inert gas includes nitrogen and helium. The proportion of the inert gas (N2: he) is preferably 70-90%; more preferably 75% to 85%. The proportion of nitrogen is preferably 60% to 80%, more preferably 65% to 75%.
The dough kneaded and pressed in the present invention is fried in an air fryer, and the type and specification of the air fryer are not limited, and those skilled in the art will be familiar with the dough kneaded and pressed in the present invention.
Specifically, the air frying temperature is preferably 140-180 ℃; more preferably from 145 to 175 ℃; most preferably 150 to 170 ℃. The air frying time is preferably 20-30 min; more preferably 22 to 28min.
The infrared heating wavelength of the air frying is 100-300 mu m; preferably in particular 100 μm, 200 μm or 300 μm; or a point value between any of the above.
According to the invention, the mode of combining air frying with infrared is adopted, and the whole technical scheme has synergistic effect, so that the bread product is fried, the contents of acrylamide, polar compounds (TPC) and trans-fatty acid (TFA) in the bread product are effectively reduced, the total phenol content is high, and the quality of the obtained final product is good.
The flour product of the invention is bread or cake.
The invention provides a method for pretreating flour by combining a moist heat treatment technology based on edible acetic acid, and introducing inert gas (N) during heat processing 2 He) auxiliary protection mode, and an air frying and infrared combined bread making method.
The invention provides a low-acrylamide flour product which is prepared by the preparation method of any one of the technical schemes.
The above-mentioned preparation method of the present invention has been clearly described, and is not described herein again.
The invention provides a preparation method of a low-acrylamide flour product, which comprises the following steps: a) The flour is subjected to damp-heat pretreatment by edible acetic acid, and then dough kneading, rolling, fermentation and forming are carried out to obtain rolled dough; b) To be kneaded or pressedFrying the dough in an air fryer to obtain the finished product; the air is fried in inert gas (N) 2 He); the proportion of the inert gas (N2: he) is 70-90%. According to the invention, through the wet and hot pretreatment and the inert gas frying, the protein and the starch are modified, the proportion of amylose and the molecular space structure of the target protein are changed, and the generation of risk substances such as acrylamide and the like generated by Maillard reaction in the cooking process is controlled as much as possible, so that the contents of substances such as TFA, TPC and the like in the pasta are low, and the product quality is good.
The invention preferably adopts the following method to detect the prepared low-acrylamide flour product:
detection of trans fatty acids: detection of TFA content was performed using GC MS and the changes before and after treatment were compared. The specific conditions are as follows:
sample treatment: 4g pasta crumbs were weighed into a 50mL test tube, mixed thoroughly with 8mL water and then mixed well with 10mL hydrochloric acid. The mixture was transferred to a 125mL separatory funnel, the tube was rinsed twice with 25mL of diethyl ether, and the washes were poured into the separatory funnel. After all the ether is poured in, the stopper is added and shaken for 1min, the stopper is opened carefully, the gas is discharged, a proper amount of petroleum ether-ether solution (1 + 1) is used for flushing the bottle stopper and the fat attached to the bottle mouth, and the mixture is kept stand for 10min to 20min until the upper-layer ether solution is clear. The lower aqueous phase is placed in a 100mL beaker, the upper organic phase is placed in another clean separatory funnel, the separatory funnel for extraction is washed with a small amount of petroleum ether-ether solution (1 + 1), the organic phases are collected and combined in a separatory funnel. Pouring the water phase in the beaker back to the separating funnel, rinsing the beaker with 25mL of diethyl ether twice, pouring the washing liquid into the separating funnel, extracting twice according to the extraction steps, combining the organic phases in the separating funnel, passing all the organic phases through a proper amount of anhydrous sodium sulfate column, rinsing the column with a small amount of petroleum ether-diethyl ether solution (1 < +1 >), collecting all the effluent liquid in a 100mL measuring cylinder, and fixing the volume with diethyl ether and mixing uniformly. Accurately transferring 50mL of organic phase into a round-bottom flask with constant weight, and rotationally evaporating the solvent in a water bath at 50 ℃ for determination of trans-fatty acid methyl ester. Placing in a 10mL test tube with a plug, adding 4mL isooctane, dissolving completely, adding 0.2mL potassium hydroxide methanol solution, mixing uniformly for 1min by vortex, and placing in the test tube until the mixed solution is clear. Adding 1g of sodium bisulfate to neutralize excessive potassium hydroxide, uniformly mixing by vortex for 30s, centrifuging for 5min at 4000r/min, filtering supernatant by a 0.45 mu m filter membrane, and taking filtrate as sample solution to be detected.
Gas chromatography conditions, column: RT-2560 (0.25 μm, 100. Mu.m.times.0.25 μm); the temperature of a column box is 40 ℃, the temperature of a sample inlet is 250 ℃, and the split ratio is as follows: 30:1, the carrier gas is high-purity helium gas, and the flow rate is 0.9ml/min. The following temperature program was used: keeping the temperature at 140 ℃ for 5min, heating to 220 ℃ at the speed of 1.8 ℃/min, and keeping the temperature for 20min;
the mass spectrum conditions, ion source temperature and interface temperature are 250 ℃ and 250 ℃, respectively, the ionization energy is 70eV, the detector voltage is 0.98kV, and the mass-to-charge ratio scanning range is 30-500amu.
Detection of polar compounds: 4g pasta pieces were weighed into a 50mL tube, mixed well with 8mL water, then mixed well with 10mL hydrochloric acid. The mixture was transferred to a 125mL separatory funnel, the tube was rinsed twice with 25mL diethyl ether, and the rinses were poured into the separatory funnel. After all the ether is poured in, the stopper is added and shaken for 1min, the stopper is opened carefully, the gas is discharged, a proper amount of petroleum ether-ether solution (1 + 1) is used for flushing the bottle stopper and the fat attached to the bottle mouth, and the mixture is kept stand for 10min to 20min until the upper-layer ether solution is clear. The lower aqueous phase is placed in a 100mL beaker, the upper organic phase is placed in another clean separatory funnel, the separatory funnel for extraction is washed with a small amount of petroleum ether-ether solution (1 + 1), the organic phases are collected and combined in the separatory funnel. Pouring the water phase in the beaker back to the separating funnel, rinsing the beaker with 25mL of diethyl ether twice, pouring the washing liquid into the separating funnel, extracting twice according to the extraction steps, combining the organic phases in the separating funnel, passing all the organic phases through a proper amount of anhydrous sodium sulfate column, rinsing the column with a small amount of petroleum ether-diethyl ether solution (1 < +1 >), collecting all the effluent liquid in a 100mL measuring cylinder, and fixing the volume with diethyl ether and mixing uniformly. Accurately transferring 50mL of organic phase into a round-bottom flask with constant weight, rotationally evaporating the organic phase in a water bath at 50 ℃ to remove the solvent, and storing the organic phase in a refrigerator at 4 ℃. Accurately weigh 2.4g of the prepared sample, add 20mL (petroleum ether: ether = 87) of the nonpolar eluent, dissolve completely, cool to room temperature, and hold the volume to 50mL. Remove 20mL of the solution after constant volume into a glass column and add a total of 200mL of non-polar eluent in 3 portions, adjust the valve so that 200mL of eluent passes through the column in 90 min. The polar components adsorbed by the column were eluted with another 150mL meter and the eluate was collected in another 250mL flask. The solution of the polar component is placed in a rotary evaporator at 60 ℃ and most of the solvent is evaporated under normal pressure. Then placing into a vacuum constant temperature drying oven at 40 ℃, drying for 20min under the negative pressure condition of 0.1MPa, placing into a glass drier, cooling, and weighing.
Detection of acrylamide: the detection of acrylamide is carried out according to the method in GB 5009.204-2014.
And (3) detecting the total phenol content: the prepared bread sample is crushed after being frozen and dried in vacuum at ultralow temperature, and 2.5g of bread flour is added into 50mL of methanol solution with 80% volume fraction. Extracting with water bath oscillation at 37 deg.C for 2h, centrifuging at room temperature under ultrasonic condition of 30min and 2600r/min for 15min, and collecting supernatant as polyphenol extractive solution. 0.5mL of the polyphenol extract was diluted with distilled water to 5mL, 0.5mL of forskolin reagent and 0.5mL (0.2 mg/mL) of sodium carbonate solution were added, the mixture was thoroughly shaken, reacted at room temperature for 60min, and then the absorbance was measured at 760nm, and the result was expressed as gallic acid equivalent (mg gallic acid/g bread dry matter).
Determination of amylose content: 50mg of the treated flour is placed in a beaker, 10mL of KOH solution (0.5 mol/L) is added, the mixture is stirred for 30min under the condition of boiling water, and the volume is 100mL after complete dissolution. Remove 15mL sample and add 1530mL distilled water, and adjust pH to 3.5, add 1mL iodine reagent, constant volume to 100mL, in 535nm and 570nm wavelength determination, carry on blank solution comparison determination.
Determination of protein denaturation rate: the protein content is measured according to the method in GB 5009.5-2016, and the protein denaturation rate is calculated according to the following formula:
determination of the foaming Property of the flour: the foamability was calculated by dissolving 5g of flour in 100ml of distilled water, stirring for 30s by a stirrer (2500 r/min) and comparing the foam quantity volume before and after. The foamability was calculated as follows:
to further illustrate the present invention, a low acrylamide pasta and method of making the same will now be described in detail with reference to the examples.
Example 1:
the basic formula of the pasta product is as follows:
the raw materials and auxiliary materials of the flour product are mixed and then the flour product is manufactured according to the following process.
Flour food acetic acid wet heat pretreatment → weighing → flour mixing → kneading → proofing → shaping → (filling inert gas (N) 2 He is 80: 20)) air frying → cooling → finished product
The flour is treated for 1h under moist heat conditions at 90 ℃.
Frying the sliced pasta in an air fryer with an inert gas (N) 2 He is 80: 20), the air fryer treatment temperature is 140 ℃, the treatment time is 20min, and the infrared heating wavelength is 100 μm.
And detecting according to the detection method in the implementation steps.
The detection shows that the proportion of amylose in flour starch is 25.17%, the protein denaturation rate is 21.3%, the foaming property is 75.6%, the total trans-fatty acid content in 100g of flour products subjected to air frying and infrared treatment is 0.20g, the polar substance content is 3.04%, the acrylamide content is 34.15 mu g/Kg, the total phenol content is 0.50mg/g, and the sensory score is 8.5.
Example 2:
the basic formula of the pasta product is as follows:
the raw materials and auxiliary materials of the flour product are mixed and then the flour product is manufactured according to the following process.
Flour food acetic acid wet heat pretreatment → weighing → flour mixing → kneading → proofing → shaping → (filling inert gas (N) 2 He is 70: 30)) air frying → cooling → finished product
The flour is treated under moist heat at 110 deg.C for 1.5h.
Frying the sliced pasta in an air fryer with an inert gas (N) 2 He is 70: 30), the air fryer treatment temperature is 140 ℃, the treatment time is 25min, and the infrared heating wavelength is 200 μm.
And detecting according to the detection method in the implementation steps.
Through detection, the proportion of amylose in the flour starch is 25.77%, the protein denaturation rate is 23.7%, the foamability is 63.2%, and after air frying and infrared treatment, the total trans-fatty acid content is 0.22g, the polar substance content is 3.51%, the acrylamide content is 30.21 mu g/Kg, the total phenol content is 0.41mg/g and the sensory score is 8.9 in every 100g of flour product.
Example 3:
the basic formula of the pasta product is as follows:
the raw materials and auxiliary materials of the flour product are mixed and then the flour product is manufactured according to the following process.
Flour food acetic acid wet heat pretreatment → weighing → flour mixing → kneading → proofing → shaping → (filling inert gas (N) 2 He is 60: 40)) air frying → cooling → finished product
The treatment is carried out for 2h under damp heat conditions at 110 ℃.
Slicing cooked wheaten foodFrying the product in an air fryer with an inert gas (N) 2 He is 60) is 90%, the air fryer treatment temperature is 140 ℃, the treatment time is 30min, and the infrared heating wavelength is 300 μm.
And detecting according to the detection method in the implementation steps.
The detection shows that the proportion of amylose in flour starch is 26.49%, the protein denaturation rate is 24.1%, the foamability is 57.8%, and after air frying and infrared treatment, the total trans-fatty acid content is 0.26g, the polar substance content is 3.74%, the acrylamide content is 31.07 mu g/Kg, the total phenol content is 0.42mg/g and the sensory score is 8.6 minutes in each 100g of flour product.
Example 4:
the basic formula of the pasta product is as follows:
the raw materials and auxiliary materials of the flour product are mixed and then the flour product is manufactured according to the following process.
Flour food acetic acid wet heat pretreatment → weighing → flour mixing → kneading → proofing → shaping → (filling inert gas (N) 2 He is 70: 30)) air frying → cooling → finished product
The flour is treated under humid heat at 130 deg.C for 1.5h.
Frying the sliced pasta in an air fryer with an inert gas (N) 2 He is 70: 30), the air frying pan treatment temperature is 150 ℃, the treatment time is 25min, and the infrared heating wavelength is 200 mu m.
Detection is carried out according to the detection method in the implementation steps.
The detection shows that the proportion of amylose in flour starch is 28.02%, the protein denaturation rate is 26.9%, the foamability is 49.2%, and after air frying and infrared treatment, the total trans-fatty acid content is 0.23g, the polar substance content is 3.76%, the acrylamide content is 27.68 mu g/Kg, the total phenol content is 0.35mg/g and the sensory score is 9.3 per 100g of flour products.
Example 5:
the basic formula of the pasta product is as follows:
the raw materials and auxiliary materials of the flour product are mixed and then the flour product is manufactured according to the following process.
Flour food acetic acid wet heat pretreatment → weighing → flour mixing → kneading → proofing → shaping → (filling inert gas (N) 2 He is 80: 20)) air frying → cooling → finished product
The flour is treated under the condition of damp heat at 130 ℃ for 2h.
Frying the sliced pasta in an air fryer with an inert gas (N) 2 He is 80) is introduced into the pot at a ratio of 80%, the treatment temperature of the air fryer is 150 ℃, the treatment time is 25min, and the infrared heating wavelength is 100 μm.
Detection is carried out according to the detection method in the implementation steps.
The detection shows that the proportion of amylose in flour starch is 28.43 percent, the protein denaturation rate is 28.2 percent, the foamability is 42.1 percent, and the total trans-fatty acid content, the polar substance content, the acrylamide content, the total phenol content and the sensory score are respectively 0.25g, 3.87 percent, 28.19 mu g/Kg and 0.33mg/g in every 100g of flour product through air frying and infrared treatment.
Comparative example 1:
the basic formula of the pasta product is as follows:
| flour | White granulated sugar | Salt | Butter oil | Yeast | Water (W) |
| 80g | 10g | 2.5g | 6g | 2g | 60g |
The raw materials and auxiliary materials of the flour product are mixed and then the flour product is manufactured according to the following process.
Weighing → kneading → pressing → proofing → shaping → baking → cooling → obtaining the product
Frying the sliced flour product in an oil pan at 160 deg.C for 20min.
Detection is carried out according to the detection method in the implementation steps.
The detection proves that the proportion of amylose in the flour starch is 22.25%, the protein denaturation rate is 0%, the foamability is 83.0%, in the traditional fried flour product, the total trans-fatty acid content is 0.42g, the polar substance content is 4.83%, the acrylamide content is 37.79 mu g/Kg, the total phenol content is 0.17mg/g, and the sensory score is 7.0% in every 100g of the flour product.
Comparative example 2:
the basic formula of the pasta product is as follows:
| flour | White granulated sugar | Salt | Butter oil | Yeast | Water (I) |
| 80g | 10g | 2.5g | 6g | 2g | 60g |
The raw materials and auxiliary materials of the flour product are mixed and then the flour product is manufactured according to the following process.
Flour food acetic acid wet heat pretreatment → weighing → flour mixing → kneading → proofing → shaping → (filling inert gas (N) 2 He is 80: 20)) air frying → cooling → finished product
The flour is treated under the condition of moist heat at 120 ℃ for 1h.
Frying the sliced pasta in an air fryer with an inert gas (N) 2 He is 80: 20), the air frying pan treatment temperature is 160 ℃, the treatment time is 20min, and the infrared heating wavelength is 300 mu m.
And detecting according to the detection method in the implementation steps.
The detection shows that the proportion of amylose in flour starch is 27.51 percent, the protein denaturation rate is 24.32 percent, the foamability is 53.37 percent, and after air frying and infrared treatment, the total trans-fatty acid content is 0.26g, the polar substance content is 4.13 percent, the acrylamide content is 33.07 mu g/Kg, the total phenol content is 0.19mg/g and the sensory score is 7.1 per 100g of flour products.
Comparative example 3:
the basic formula of the pasta product is as follows:
the raw materials and auxiliary materials of the flour product are mixed and then the flour product is manufactured according to the following process.
Flour food acetic acid wet heat pretreatment → weighing → flour mixing → kneading → proofing → shaping → (filling inert gas (N) 2 He is 100)
The flour is treated under the condition of moist heat at 120 ℃ for 1h.
Frying the sliced flour product in air fryer at 160 deg.C for 20min under nitrogen introduction ratio of 85% and infrared heating wavelength of 300 μm.
And detecting according to the detection method in the implementation steps.
The detection shows that the proportion of amylose in flour starch is 27.51 percent, the protein denaturation rate is 24.32 percent, the foamability is 53.37 percent, and after air frying and infrared treatment, the total trans-fatty acid content is 0.29g, the polar substance content is 3.95 percent, the acrylamide content is 33.61 mu g/Kg, the total phenol content is 0.32mg/g and the sensory score is 8.2 per 100g of flour products.
Comparative example 4:
the basic formula of the pasta product is as follows:
the raw materials and auxiliary materials of the flour product are mixed and then the flour product is manufactured according to the following process.
Flour edible acetic acid wet and hot pretreatment → weighing sample → flour mixing → kneadingPressure → fermentation → shaping → (filling inert gas (N) 2 He is 80: 20)) air frying → cooling → finished product
The flour is treated under moist heat conditions at 140 ℃ for 2.5h.
Frying the sliced flour product in an air fryer at 160 deg.C for 25min, and heating with infrared ray of 300 μm.
Detection is carried out according to the detection method in the implementation steps.
The detection shows that the proportion of amylose in flour starch is 28.72%, the protein denaturation rate is 29.9%, the foamability is 40.2%, and after air frying and infrared treatment, the total trans-fatty acid content is 0.30g, the polar substance content is 4.10%, the acrylamide content is 36.71 mu g/Kg, the total phenol content is 0.27mg/g and the sensory score is 6.8 minutes in each 100g of flour product.
Comparative example 5:
the basic formula of the pasta product is as follows:
the raw materials and auxiliary materials of the flour product are mixed and then the flour product is manufactured according to the following process.
Flour food acetic acid wet heat pretreatment → weighing → flour mixing → kneading → proofing → shaping → (filling inert gas (N) 2 He is 80
The flour is treated under the condition of moist heat at 120 ℃ for 2h.
Frying the sliced flour product in an air fryer at 190 deg.C for 40min, and heating with infrared radiation at 200 μm.
Detection is carried out according to the detection method in the implementation steps.
The detection shows that the proportion of amylose in flour starch is 27.93 percent, the protein denaturation rate is 26.65 percent, the foamability is 50.26 percent, and after air frying and infrared treatment, the total trans-fatty acid content is 0.29g, the polar substance content is 4.03 percent, the acrylamide content is 35.96 mu g/Kg, the total phenol content is 0.28mg/g and the sensory score is 6.5 minutes in each 100g of flour product.
Comparative example 6:
the basic formula of the pasta product is as follows:
the raw materials and auxiliary materials of the flour product are mixed and then the flour product is manufactured according to the following process.
Flour food acetic acid wet heat pretreatment → weighing → flour mixing → kneading → proofing → shaping → (filling inert gas (N) 2 He is 70
The flour is treated for 2h under the condition of damp heat at 120 ℃.
Frying the sliced flour product in air fryer at 150 deg.C for 25min, and infrared heating wavelength of 400 μm.
Detection is carried out according to the detection method in the implementation steps.
Through detection, the proportion of amylose in the flour starch is 28.43%, the protein denaturation rate is 28.2%, the foamability is 42.1%, and after air frying and infrared treatment, the total trans-fatty acid content is 0.26g, the polar substance content is 4.11%, the acrylamide content is 28.05 mu g/Kg, the total phenol content is 0.30mg/g and the sensory score is 6.8 in every 100g of flour product.
Comparative example 7:
the basic formula of the pasta product is as follows:
the raw materials and auxiliary materials of the flour product are mixed and then the flour product is manufactured according to the following process.
Flour food acetic acid wet and hot pretreatment → weighing → flour mixing → kneading → proofing → shaping → (filling inert gas)Body (N) 2 He is 70
The flour is treated under moist heat at 140 ℃ for 2.5h.
Frying the sliced flour product in air fryer at 190 deg.C for 40min, and heating with infrared ray of 400 μm.
Detection is carried out according to the detection method in the implementation steps.
The detection shows that the proportion of amylose in flour starch is 28.72%, the protein denaturation rate is 29.9%, the foamability is 40.2%, and after air frying and infrared treatment, the total trans-fatty acid content is 0.35g, the polar substance content is 4.24%, the acrylamide content is 37.63 mu g/Kg, the total phenol content is 0.24mg/g and the sensory score is 5.5 minutes in each 100g of flour product.
The foregoing is only a preferred embodiment of the present invention, and it should be noted that, for those skilled in the art, various modifications and amendments can be made without departing from the principle of the present invention, and these modifications and amendments should also be considered as the protection scope of the present invention.
Claims (10)
1. The preparation method of the low-acrylamide flour product is characterized by comprising the following steps of:
a) Pre-treating the wheaten food raw material, kneading, fermenting and forming to obtain kneaded dough;
b) Putting the kneaded dough into an air fryer for frying, thus obtaining the product; the air frying is carried out under inert gas conditions.
2. The method of claim 1, wherein the inert gas comprises nitrogen and helium.
3. The method according to claim 1, wherein the pretreatment in step a) is a moist heat pretreatment using edible acetic acid, and the moist heat pretreatment is specifically a treatment of the pasta material under moist heat conditions of edible acetic acid at 90 to 130 ℃ for 1 to 2 hours.
4. The method as claimed in claim 1, wherein the temperature of the air frying in the step B) is 140-180 ℃, and the inert gas comprises nitrogen and helium, wherein the proportion of the inert gas is 70-90%, and N is 2 The proportion is 60-70%.
5. The method of claim 4, wherein the air-frying of step B) is carried out for a time period of 20 to 30 minutes.
6. The method of claim 1, wherein the infrared heating wavelength of the air-frying of step B) is from 100 μ ι η to 300 μ ι η.
7. The method according to claim 1, wherein the pasta raw material comprises 60-80 g of flour, 5-15 g of white granulated sugar, 2-8 g of salt, 4-10 g of butter, 2-2.5 g of yeast, 50-80 g of water, and 3-7 g of evening primrose seed cake ethanol extract.
8. The method according to claim 1, wherein the dough kneading body is prepared by uniformly stirring raw and auxiliary materials, the dough is completely spread to form a film shape, the edge is irregularly serrated after being pulled open, and butter is added to continue stirring until the dough is smooth; fermenting in a constant temperature incubator with humidity of 90% for 90min, and extruding and molding the dough.
9. The method according to claim 1, wherein the pasta is a bread or a cake.
10. A low acrylamide pasta product produced by the process of any of claims 1 to 9.
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| US20220279832A1 (en) * | 2021-01-15 | 2022-09-08 | Campbell Soup Company | Air frying of snack food products |
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| US20220279832A1 (en) * | 2021-01-15 | 2022-09-08 | Campbell Soup Company | Air frying of snack food products |
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| Title |
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| 赵永日;金昌海;: "食品中丙烯酰胺的分析与控制研究进展", 农产品加工(学刊), no. 11, pages 58 - 61 * |
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