73results about How to "Reduce acrylamide content" patented technology

A method for the reduction of acrylamide in food products, food products having reduced levels of acrylamide, and an article of commerce. In one aspect, the method comprises reducing the level of reducing sugar in a food material before final heating (e.g., cooking). In another aspect, the method comprises adding to a food material an enzyme capable of reducing the level of reducing sugar. In yet another aspect, an article of commerce communicates to the consumer that a food product has reduced or low levels of acrylamide or reducing sugar.

Roasted cocoa beans having reduced levels of acrylamide, cocoa beans having reduced levels of asparagine, and an article of commerce. In one aspect, the invention provides a method for reducing the level of acrylamide in roasted cocoa beans comprising reducing the level of asparagine in cocoa beans. In another aspect, the invention provides a method for reducing the level of asparagine in cocoa beans comprising adding an asparagine-reducing enzyme to cocoa beans. In still another aspect, an article of commerce communicates to the consumer that the product comprising cocoa beans has reduced or low levels of asparagine and / or acrylamide.

Methods for reducing the level of asparagine in an asparagine-containing dough food component comprise providing an asparagine-reducing enzyme in combination with at least one asparagine-containing dough food component in a medium, wherein the water activity of the medium is greater than about 0.85, preferably greater than about 0.90 are provided. Methods for reducing the level of acrylamide in a dough-based food product employ a dough food component in which the level of asparagine has been reduced to provide dough-based food products with reduced acrylamide levels.

The invention relates to a freeze-fermented fried dough stick and a production method thereof, belonging to the technical field of food processing. The invention utilizes the refrigeration technology and the yeast fermentation to produce the fried dough stick so as to provide a foundation for the industrialized production of the fried dough stick, enhances the product quality standardization, the safety and the convenience, and reduces the acrylamide content in the product and gives a unique fermentation smell for the fried dough stick. The technical proposal of the invention is that wheat flour or whole meal flour or buckwheat flour or oat flour, yeast, common salt, sodium bicarbonate, potassium acid tartrate, sodium stearoyl lactylate and glutathione are put into a stirring cylinder for even and slow mixing and stirring, then, ice water is added, and the mixture is continuously stirred into a dough; the dough is taken from the refrigerator, divided into blocks, shaped (to be elognated), refrigerated, and stored in the refrigerator for subsequent use; and when needed, the dough is taken from the refrigerator and then put into a case for fermentation, and finally the fermented dough is directly put into a frying pan to be fried the into a finished product. In the fried dough stick produced according to the embodiment of the invention, the acrylamide content is about 80 micrograms per kilogram of fried dough sticks, however, in the fried dough stick produced by using alum in the traditional process, the acrylamide content is about 220 micrograms per kilogram of fried dough sticks. Besides, the product has a novel smell generated by the fermentation of the yeast, and has bright yellow color, good appearance, crispy taste and deliciousness.

The invention relates to a method for improving the crispy feature of fried dough stick by using transglutaminase, belonging to the technical field of food processing. The invention is characterized in that wheat flour or whole meal flour or buckwheat flour or oat flour, yeast, common salt, sodium bicarbonate, potassium acid tartrate, sodium stearoyl lactylate, glutathione, transglutaminase, lactalbumin and artemis sphaerocephala krasch gum are put into a stirring cylinder for even mixing and stirring, then, ice water is added, and the mixture is continuously stirred into a dough; the dough is stood at the room temperature such that the transglutaminase undergoes sufficient chemical action; the dough undergoing standing is divided into blocks and shaped (to be elognated), the dough is then coated by preservative films and then put in a refrigerator for refrigeration, and the refrigerated dough is then stored in the refrigerator; and, when needed, the dough is taken out from the refrigerator and then put into a case for fermentation, finally the fermented dough is directly put into a frying pan to be fried into a finished product. In the invention, the transglutaminase is utilized in the freeze-fermented fried dough stick to overcome the damage brought by the refrigeration to flour gluten protein. The invention not only keeps the advantages of the freeze-fermented fried dough stick such as low acrylamide content, unique smell, bright yellow color, good appearance, and the like, but also improves the crispy feature of the fired dough stick.

The present invention provides a process for preparing snacks and snacks prepared thereby, characterized by introducing one or more amino acids selected from the group consisting of glycine, lysine and cystein into raw materials in preparing a wheat-based snack or a potato snack by a conventional process. According to the present invention, snacks may be provided that have much lower acrylamide levels to secure reliability and safety for consumers, while still maintaining such properties as taste, color and texture.

Roasted cocoa beans having reduced levels of acrylamide, cocoa beans having reduced levels of asparagine, and an article of commerce. In one aspect, the invention provides a method for reducing the level of acrylamide in roasted cocoa beans comprising reducing the level of asparagine in cocoa beans. In another aspect, the invention provides a method for reducing the level of asparagine in cocoa beans comprising adding an asparagine-reducing enzyme to cocoa beans. In still another aspect, an article of commerce communicates to the consumer that the product comprising cocoa beans has reduced or low levels of asparagine and / or acrylamide.

The invention relates to methods and compositions for enzymatic surface modification of root vegetable products by contacting the products with enzyme during a drying process. One embodiment of the invention relates to methods and compositions reducing acrylamide produced by cooking, heating or processing in root vegetable products, such as French fries.

The invention discloses a compound acrylamide inhibitor special for crisps. The compound acrylamide inhibitor consists of the following components in percentage by weight: 20 to 60 percent of antioxidant of bamboo leaf, 20 to 60 percent of glycine, and 10 to 30 percent of D-erythorbate or D-sodium erythorbate. The inhibitor is applied to the process of processing the crisps, obviously reduces thecontent of acrylamide, can make the crisps maintain proper crispiness and brittleness, prevents the crisps from generating high fragment rate in the storage and transportation processes, and contributes to producing safe and high-quality crisps.

The invention relates to the technical field of potato tuber pre-treating and especially discloses a method for reducing acrylamide contents in oil-fried potato chips. The potato tubers are used as objects for treating in the method for reducing acrylamide contents in oil-fried potato chips; and the method is characterized by comprising the following steps: containing the potato tubers and a 1-methylcyclopropene solid slow-release agent in a sealed device; and performing a fumigation treatment on the potato tubers, especially on the potato tubers after bud-inhibiting ethylene treatments. The method for reducing acrylamide contents in oil-fried potato chips is simple and easy to operate, so that the method is both suitable for large-scaled uses of enterprises as well as household uses. The method has good improving effects to sensory and edible qualities of the oil-fried potato chips.

The present invention provides a plant protein source meat flavored seasoning product and a preparation method thereof. The plant protein source meat flavored seasoning product is microcapsules; defatted meal powder is subjected to enzymatic hydrolysis and two-step Maillard reaction to obtain a Maillard reaction product B as a wall material; and fat is subjected to reflux condensation to prepare oxidized and aroma enhanced fat as a core material. The provided plant protein source meat flavored seasoning product is improved in the stability and extended in the shelf life. Compared with traditional seasoning product technologies, the two-step Maillard reaction reduces reaction intensity compared with traditional Maillard reactions, helps to reduce produced undesirable substances by the Maillard reaction; the different oxidized and aroma enhanced fats are selected to enrich taste of the meat flavored seasoning product; and the plant protein source meat flavored seasoning product is suitable for the tastes of different people.

The present invention relates to a novel treatment composition and process for use thereof in treating food products and food intermediates to prevent acrylamide formation therein. The treatment composition may be used in single, home use settings as well as commercial applications for larger scale treatment of food products in the course of manufacture. The treatment composition of the present invention uses at least one of alpha-cyclodextrin, beta-cyclodextrin, gamma-cyclodextrin or combinations and modified derivatives thereof along with a suitable carrier such as in an aerosol, liquefied mister and the like.

The invention provides a preparation method of a delicious health potato chip, and relates to the technical field of processing of potato chips. The preparation method comprises the following steps of(1) using excellent potatoes as raw material, cleaning by clean water, steaming boiling, and peeling; (2) oscillating the potato slices by ultrasonic waves, and performing enzymolysis; (3) crushing herba dendrodii officinalis, herba humuli scandens and the like, adding water, heating, steaming boiling, and fermenting at constant temperature; (4) impregnating, soaking the potato slices after enzymolysis into a fermenting solution, sucking vacuum, heating, steaming boiling, stewing, and soaking in a sealing way; (5) adding a fermenting extracting solution into edible oil, uniformly mixing, enabling a vacuum oil frying machine to perform vacuum oil frying on the impregnated potato slices, and continuously radiating by an ultraviolet light; (6) filling nitrogen into the fried potato, and packaging, so as to obtain the delicious health potato chip. The preparation method of the delicious health potato chip has the advantages that the content of acrylamide in the chip is reduced to 0.359mg / kg, the total concentration of cholesterol is reduced to 3.25mmol / L, the mouth feel of the potato chip is crispy, and the safety and health in eating are realized.

The invention discloses a method for preparing potato chips with low acrylamide content by virtue of a combined fermentation and enzymolysis method. According to the method, on one hand, the content of reducing sugar in the potato chips is decreased, on the other hand, the content of dissociative asparagine in the potato chips is decreased by asparaginase, so that the content of acrylamide in the potato chips is greatly decreased by decreasing the two important precursor materials for generating the acrylamide, namely, the reducing sugar and the asparaginase. During the application, the content of the acrylamide in the potato chips can be decreased by 77.2% due to the good synergistic effect of yeast and the asparaginase. The method is simple in potato chip preparation process; the yeast and the asparaginase can be recycled; extra equipment is not required, so that the cost is low. Thus, the method is suitable for industrial popularization.

The present invention discloses a herba centellae wine-flavored purple sweet potato chip which consists of the following raw materials in parts by weight: 200-250 parts of purple sweet potatoes, 25-27 parts of polished round-grained rice, 8-9 parts of grape skins, 6-8 parts of grape wine, 14-15 parts of dried shelled shrimps, 7-8 parts of milk dregs, 12-18 parts of red beans, 1.8-2.5 parts of Chinese wolfberry leaves, 2-2.3 parts of cortex dictamni, 1.8-2.2 parts of herba centellae, and an appropriate amount of sodium alginate, carboxymethyl cellulose, pectin, 0.3%-0.4% CaCl2 solution, 0.1%-0.15% citric acid solution, salt and monosodium glutamate; The herba centellae wine-flavored purple sweet potato chip of the present invention preserves the nutritional value of purple sweet potatoes to the maximum, enables less loss of anthocyanin, has clear texture, crisp mouth feel, non-greasy sense and unique potato fragrance of purple sweet potatoes, and by adding Chinese wolfberry leaves, cortex dictamni, herba centellae and other food ingredients, the purple sweet potato chip of the present invention has health-care functions of tonifying liver and kidney, and promoting salivation and quenching thirst.

The invention discloses a method for preparing seafood essence from a seafood extract, and solves the problem that conventional seafood essence contains by-products. The method comprises the followingsteps of (I) providing amino acid liquid obtained through seafood enzymolysis; (II) concentrating the amino acid liquid in the step I under vacuum to obtain amino-acid nitrogen; (III) adding 200-400parts by weight of glucose to 10000 parts by weight of the concentrated amino acid liquid obtained in the step II, regulating the pH of reaction liquid to 7.0-7.5, regulating the temperature to be 105-110 DEG C, carrying out a reaction for 1.5-3 hours, and after the reaction, rapidly lowering the temperature to 45-50 DEG C; (IV) curing the reaction liquid obtained in the step III for 10-20 days; and (V) drying the cured liquid obtained in the step IV to obtain finished products. The method is reasonable in technology, advanced in technique and high in operability. The seafood essence preparedby the method is low in content of acrylamide and low in content of furan.

The invention relates to a processing method for reducing content of acrylamide in sliced Chinese bread, in particular to a processing method for reducing content of acrylamide in sliced Chinese bread through a processing technic. On the basis of traditional sliced Chinese bread manufacturing process, in order to suppress generation of acrylamide in the barking process of the sliced Chinese bread, an air drying procedure is added to the processing technic to reduce moisture in sliced Chinese bread blanks and shorten baking time, and short-tie baking is adopted in the baking procedure under the temperature ranging from 230 DEG C to 260 DEG C. New process measures are taken, compared with a traditional process without the air drying procedure and conducted under the baking temperature of 190 DEG C, the content of acrylamide in sliced Chinese bread products manufactured through the processing method is reduced by 30 percent.

The invention relates to a method for removing acrylamide through lactic acid bacterial adsorption and / or inhibition, relates to a fried potato chip production method capable of lowering content of acrylamide and provides a culture medium special for lactic acid bacteria and capable of improving capability, of the lactic acid bacteria, in adsorbing acrylamide. A study foundation is provided for personnel in the field to further study acrylamide adsorption characteristics of the lactic acid bacteria, and a person can take food like yogurt or beverages rich in lactic acid bacteria to remove acrylamide in the body. In the method, lactobacillus plantarum, lactobacillus casei and streptococcus thermophilus are creatively combined according to a specific ratio, and unpredictable technical effect is realized; an accidental finding show that better effect can be realized when a ratio of uracil and xanthine is 3:2, a ratio of serine and cysteine is 1:2 and a ratio of calcium pantothenate and calcium carbonate is 1:1.

The invention provides a food additive composition and an application thereof, and concretely provides the food additive composition. The composition comprises amino acids, a Folium Phyllostachys extract product and inorganic salts. The food additive composition can be used in the food processing technology as an acrylamide inhibitor, can effectively inhibit generation of acrylamides in the food production process, has good mouthfeel, and is especially suitable for inhibition of acrylamides in the coffee bean processed or puffed food production technology.

The invention discloses bread for immunity strengthening and digestion improvement. The bread is made of ingredients including 600-900 parts by weight of high gluten flour, 40-60 parts by weight of bitter gourds, 8-12 parts by weight of tremella, 30-45 parts by weight of durian flesh, 10-15 parts by weight of sargassum fusiforme, 20-30 parts by weight of sword beans, 4-6 parts by weight of green tea powder, 6-9 parts by weight of poria cocos, 6-9 parts by weight of endothelium corneum gigeriae galli, 20-30 parts by weight of flaxseeds, 6-9 parts by weight of mushroom umbrellas, 40-60 parts by weight of trehalose, 30-45 parts by weight of coconut oil, 18-27 parts by weight of vital wheat gluten, 6-9 parts by weight of active dry yeast and appropriate parts by weight of sweet fermented-rice juice. The prepared bread is characterized by a golden crust, an even shape, a uniform color, a plump volume, a thick smell, a floppy taste and a fine and smooth texture. By addition of the multiple ingredients with an immunity strengthening effect, the bread has higher nutrition and health care values and is suitable for secure eating of various types of people.

The invention discloses a herbal milk flavor purple sweet potato chip. The herbal milk flavor purple sweet potato chip is prepared from the following raw materials in parts by weight: 200 to 250 parts of purple sweet potato, 15 to 18 parts of bone meal, 15 to 20 parts of hawthorn powder, 12 to 13 parts of daisy petals, 7 to 9 parts of butter, 7 to 12 parts of champagne, 15 to 16 parts of lotus seed powder, 1.8 to 2.1 parts of herba leucatis molloissimae, 0.9 to 1.3 parts of Canada potato, 2.1 to 2.3 parts of radix isatidis, sodium alginate, cellulose glycolate, pectin, a 0.3 to 0.4 percent CaCl2 solution, a 0.1 to 0.15 percent citric acid solution, and a proper amount of salt and sodium glutamate. The herbal milk flavor purple sweet potato chip furthest preserves the nutritive value of the purple sweet potato, is low in cyaniding loss, has clear textures, is crispy, has no oily feeling, has unique potato flavor of purple potato, and has health functions of improving eyesight, reinforcing stomach and regulating the middle warmer through the added food materials such as the herba leucatis molloissimae, the Canada potato and the radix isatidis.

The invention discloses a spicy purple sweet potato chip capable of resolving stagnation for tranquilization. The spicy purple sweet potato chip is prepared from the following raw materials in parts by weight: 200-250 parts of purple sweet potatoes, 8-12 parts of dry mushrooms, 17-18 parts of lettuces, 4-5 parts of shredded dried chilli, 16-19 parts of beef, 25-36 parts of strawberries, 2.8-3.3 parts of radix polygonati officinalis, 2.1-2.7 parts of cortex albiziae, 2.2-3 parts of radix morindae officinalis, and proper amounts of sodium alginate, carboxymethylcellulose, pectin, a 0.3%-0.4% CaC12 solution, a 0.1%-0.15% citric acid solution, salt and aginomoto. According to the invention, the nutrition of the purple sweet potatoes is preserved to the greatest degree, anthocyanin loss is small, the spicy purple sweet potato chip has clear textures, is crispy, has no oily feel, and has special purple sweet potato fragrance of the purple sweet potato, through the addition of foods such as radix polygonati officinalis, cortex albiziae and radix morindae officinalis, a healthcare function of the purple sweet potato chip for resolving stagnation for tranquilization and reinforcing kidney to strengthen yang is endowed.

The invention discloses a blood-sugar decreasing and digestion benefiting biscuit. The biscuit is prepared from the following raw materials in parts by weight: 1000 to 1500 parts of low-gluten flour, 20 to 30 parts of pumpkin seeds, 40 to 60 parts of buckwheat kernels, 15 to 20 parts of corn silk, 30 to 45 parts of cucumbers, 10 to 15 parts of gourds, 20 to 30 parts of sweetsop, 10 to 15 parts of endothelium corneum gigeriae galli, 10 to 15 parts of poria cocos, 2 to 3 parts of mogrosides, 10 to 15 parts of baking powder, 10 to 15 parts of concentrated fish oil and 100 to 150 parts of vegetable oil. The blood-sugar reducing and digestion benefiting biscuit disclosed by the invention adopts the mogrosides with high sweetness and no calories instead of white sugar, so that the finished product can prevent dental caries without affecting blood sugar; the biscuit is added with a variety of raw materials with blood sugar decreasing efficacies, so that the finished product is higher in nutrition and health values, safe, green, free of additives, capable of invigorating stomach, promoting digestion and moistening the intestines, and suitable for various people to take at ease.

The invention discloses a method for making low-oil sweet potato chips. The method comprises the following steps: (1) washing and draining the sweet potatoes after peeling and slicing to obtain sweet potato chips; (2) blanching the sweet potato chips with water, After draining, dry with hot air; (3) pre-fry sweet potato chips at 110-130°C for 1-3 minutes, drain and let cool; then deep-fry at 180-200°C for 15-20s to obtain sweet potato chips; (4) After the sweet potato chips in the step (3) are deoiled, they are packaged. The invention adopts a two-step frying method, first pre-frying at 110-130°C, and then frying at 180-200°C, which significantly reduces the oil content and acrylamide content of the fried sweet potato chips, And ensure the crisp taste of sweet potato chips.

The invention relates to a processing method of a puffed crab crisp high protein rice cake. The method is characterized in that: asparaginase is added to effectively reduce the content of acrylamide in puffed food and improve the food safety; and extrusion expansion is carried out to eliminate various anti-nutrient substances in soybeans through the action of short-term high temperature, high polymer and pressure conditions on soybean protein, thus improving the digestive absorption ability of human body to protein.

The present invention discloses an anti-aging fruit and vegetable purple sweet potato chip which consists of the following raw materials in parts by weight: 200-250 parts of purple sweet potatoes, 5-6 parts of lophatherum gracile, 12-13 parts of glutinous rice, 12-13 parts of spinacia oleracea, 10-17 parts of pear juice, 8-10 parts of allium macrostemon, 13-19 parts of Matcha green tea powder, 1.6-2 parts of licorice, 1.8-1.9 parts of dendrobium flower, 2-2.6 parts of polygonatum sibiricum, sodium alginate, carboxymethyl cellulose, pectin, 0.3%-0.4% CaCl2 solution, 0.1%-0.15% citric acid solution, and an appropriate amount of salt and monosodium glutamate; the anti-aging fruit and vegetable purple sweet potato chip of the present invention preserves the nutritional value of purple sweet potatoes to the maximum, enables less loss of anthocyanin, has clear texture, crisp mouth feel, non-greasy sense and unique potato fragrance of purple sweet potatoes, and by adding licorice, dendrobium flower, polygonatum sibiricum and other food ingredients, the purple sweet potato chip has health-care function of regulating qi and soothing nerves, nourishing kidney and moistening lung, supplementing spleen and benefiting qi, and preventing aging.

The invention discloses a pilose asiabell root-containing qi tonifying purple sweet potato chip. The pilose asiabell root-containing qi tonifying purple sweet potato chip is prepared from 200-250 parts by weight of purple sweet potato, 27-34 parts by weight of laver powder, 2-2.6 parts by weight of bletilla rhizome, 2.1-2.9 parts by weight of pilose asiabell root, 2-2.3 parts by weight of kelp, a proper amount of sodium alginate, a proper amount of carboxymethyl cellulose, a proper amount of pectin, a proper amount of a CaCl2 solution with a concentration of 0.3-0.4%, a proper amount of a citric acid solution with a concentration of 0.1-0.15%, a proper amount of table salt and a proper amount of monosodium glutamate. The pilose asiabell root-containing qi tonifying purple sweet potato chip retains a purple sweet potato nutrition value to the highest level, reduces an anthocyanidin loss, has clear texture, has no oily feel, has a unique sweet potato fragrance, and has a crisp taste. Through use of bletilla rhizome, pilose asiabell root and kelp food materials, the pilose asiabell root-containing qi tonifying purple sweet potato chip has health functions of supplementing middle-Jiao and boosting qi and invigorating spleen and tonifying lung.

The invention discloses lotus seed aloe purple potato chips for clearing away heart fire. The purple potato chips are prepared from the following raw materials in parts by weight: 200-250 parts of purple potatoes, 12-16 parts of fermented bean curd, 20-30 parts of chinese gooseberry, 13-19 parts of lotus seed core powder, 22.5-23 parts of aloe husks, 15-16 parts of chopped candied jujubes, 20-25 parts of pumpkin powder, 1.5-2.1 parts of ophiopogon roots, 1.2-2.3 parts of franchet peashrub flowers, 2-2.4 parts of oroxylum indicum, an appropriate amount of sodium alginate, an appropriate amount of carboxymethyl cellulose, an appropriate amount of pectin, an appropriate amount of a CaCl2 solution of 0.3%-0.4%, an appropriate amount of a citric acid solution of 0.1%-0.15%, an appropriate amount of lemon juice, an appropriate amount of salt and an appropriate amount of gourmet powder. The lotus seed aloe purple potato chips disclosed by the invention furthest preserve the nutrient value of the purple potatoes, anthocyan loss is small, the lotus seed aloe purple potato chips have clear grains, the mouth feel of the lotus seed aloe purple potato chips is crisp, and the lotus seed aloe purple potato chips are not greasy but have unique potato fragrance of the purple potatoes; besides, the food materials of the ophiopogon roots, the franchet peashrub flowers, the oroxylum indicum and the like are added, so that the purple potato chips disclosed by the invention have the health-care functions of nourishing lungs, smoothing livers, nourishing yin and promoting salivation.

The invention discloses a mint and rice fragrance depression relieving purple sweet potato chip. The mint and rice fragrance depression relieving purple sweet potato chip is made by using the following raw materials, by weight, 200-250 parts of purple sweet potato, 20-25 parts of shelled watermelon seed, 7-8 parts of mint leaf, 8-16 parts of lean meat, 25-27 parts of rice milk, 26-27 parts of quail egg liquid, 15-16 parts of seaweed powder, 2.4-3 parts of Chinese angelica, 2-2.6 parts of lotus leaf base, 2-2.3 parts of Cortex Albiziae, sodium alginate, carboxymethyl cellulose, pectin, 0.3-0.4% of a CaCl2 solution, 0.1-0.15% of a citric acid solution, salt, and a proper amount of monosodium glutamate. The mint and rice fragrance depression relieving purple sweet potato chip furthest reserves the nutrition values of purple sweet potato, loses a small amount of anthocyanidins, has clear texture, crisp mouthfeel and no greasy feeling, has the unique potato fragrance of purple sweet potato, and also has the health functions of depression reliving, mind tranquilizing, blood circulation invigorating, swelling eliminating, dryness moisturizing, intestine smoothing, center supplementing and qi boosting due to addition of Chinese angelica, lotus leaf base and Cortex Albiziae.