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Method for removing acrylamide through lactic acid bacterial adsorption

A technology of acrylamide and lactic acid bacteria, applied in the fields of food chemistry, food microbiology, and food processing, can solve the problem of no obvious removal of acrylamide, achieve the effect of reducing the content of acrylamide and improving the ability of acrylamide

Inactive Publication Date: 2015-08-12
NORTHEAST AGRICULTURAL UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Zhang Ying of Zhejiang University studied acrylamide inhibitors with bamboo leaf antioxidants as the main component, but these acrylamide inhibitors can only be used to inhibit the formation of acrylamide in large quantities, and have no obvious removal effect on the already formed acrylamide

Method used

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  • Method for removing acrylamide through lactic acid bacterial adsorption
  • Method for removing acrylamide through lactic acid bacterial adsorption
  • Method for removing acrylamide through lactic acid bacterial adsorption

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0053] Embodiment 1: a kind of method that lactic acid bacteria absorbs and removes acrylamide, it is characterized in that carrying out according to the following steps:

[0054] (1) Activation of lactic acid bacteria: Inoculate lactic acid bacteria into 25mL MRS or M17 broth medium with a 3% inoculum, at 37°C

[0055] Cultivate for 24 hours, activate twice continuously, and the strain vitality is fully restored;

[0056] (2) Preparation of bacterial suspension: Inoculate the activated lactic acid bacteria into 100mL MRS medium or M17 broth medium with an inoculum size of 3%, cultivate at 42°C for 24h, and centrifuge the culture solution at 8000r / min for 5min. Collect the bacteria, wash twice with sterile deionized water, and resuspend in sterile deionized water to ensure that the concentration of the bacteria is not less than 10 9 cfu / mL, the bacterial suspension is stored at 4°C until use;

[0057] (3) heat treatment: heat the bacteria suspension in step (2) for 15 minute...

Embodiment 2

[0059] Embodiment 2: a kind of method for lactic acid bacteria to adsorb and remove acrylamide is characterized in that it is carried out according to the following steps: (1) lactic acid bacteria activation: insert Lactobacillus plantarum, Lactobacillus casei and Streptococcus thermophilus with 3% inoculum respectively In 25mL of specific medium, cultured at 37°C for 24h, activated twice in a row, the strain viability was fully restored; the three strains were activated separately; (2) Preparation of bacterial suspension: inoculate the activated lactic acid bacteria with 2%-3% Inoculate an amount into 100mL MRS medium or M17 broth medium, culture at 42°C for 24 hours, then at 35°C for 24 hours, centrifuge the culture solution at 8000r / min for 5min, collect the bacteria, and remove them with sterile Centrifuge and wash twice with deionized water, and resuspend in sterile deionized water to ensure that the strain concentration is 10 9 cfu / mL, the bacterial suspension is stored ...

Embodiment 3

[0060] Embodiment 3: a kind of production method of the fried potato chip that reduces acrylamide content is characterized in that following steps are carried out,

[0061] (1) Clean and peel fresh potatoes, slice the potatoes to a thickness of 1mm-1.5mm, rinse with water to remove surface starch;

[0062] (2) Put the rinsed potato chips obtained in step (1) into the lactic acid bacteria suspension for soaking according to the solid-to-liquid ratio of 1:3-5, soak at 37-39°C for 30-60min, and stir once every 10 minutes;

[0063] (3) Frying: 160-180°C, frying for 60-90s; get fried potato chips.

[0064] Wherein, the preparation method of the lactic acid bacteria suspension is as follows: Lactobacillus plantarum, Lactobacillus casei and Streptococcus thermophilus are respectively activated twice in MRS medium to fully restore the viability of the strains; According to the ratio of Lactobacillus plantarum: Lactobacillus casei: Streptococcus thermophilus = 3: 2: 1, the three bacte...

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Abstract

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.

Description

technical field [0001] The invention belongs to the technical fields of food processing, food chemistry and food microorganisms, and relates to a method for removing acrylamide by absorbing and / or inhibiting lactic acid bacteria, a method for producing fried potato chips with reduced acrylamide content, and improving the ability of lactic acid bacteria to absorb acrylamide Ability Lactic Acid Bacteria Medium. Background technique [0002] In April 2002, researchers from the Swedish National Food Administration and Stockholm University announced to the world for the first time that many foods with high starch content will produce acrylamide during high-temperature cooking, such as potato chips, biscuits, bread, etc. Acrylamide in these foods The content is generally above 1000μg / kg, and the highest can reach 12800μg / kg. This discovery immediately aroused the widespread attention of food science researchers, food industry and related international food hygiene and safety orga...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/30A23L1/217C12R1/225C12R1/245C12R1/25A23L19/18
Inventor 邵美丽刘巍边亚娟陈慧燕李亮张丹
Owner NORTHEAST AGRICULTURAL UNIVERSITY
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