CN111109322A - Method for inhibiting acrylamide production in baked food and cookie - Google Patents
Method for inhibiting acrylamide production in baked food and cookie Download PDFInfo
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- CN111109322A CN111109322A CN201911360202.6A CN201911360202A CN111109322A CN 111109322 A CN111109322 A CN 111109322A CN 201911360202 A CN201911360202 A CN 201911360202A CN 111109322 A CN111109322 A CN 111109322A
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- dough
- lycium ruthenicum
- cookie
- ruthenicum anthocyanin
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- 235000014510 cooky Nutrition 0.000 title claims description 52
- HRPVXLWXLXDGHG-UHFFFAOYSA-N Acrylamide Chemical compound NC(=O)C=C HRPVXLWXLXDGHG-UHFFFAOYSA-N 0.000 title claims description 28
- 235000013305 food Nutrition 0.000 title claims description 27
- 238000000034 method Methods 0.000 title claims description 17
- 230000002401 inhibitory effect Effects 0.000 title claims description 12
- 238000004519 manufacturing process Methods 0.000 title claims description 9
- 241000169546 Lycium ruthenicum Species 0.000 claims description 35
- 229930002877 anthocyanin Natural products 0.000 claims description 35
- 235000010208 anthocyanin Nutrition 0.000 claims description 35
- 239000004410 anthocyanin Substances 0.000 claims description 35
- 150000004636 anthocyanins Chemical class 0.000 claims description 35
- 235000015895 biscuits Nutrition 0.000 claims description 28
- 235000013312 flour Nutrition 0.000 claims description 25
- 235000013601 eggs Nutrition 0.000 claims description 21
- 238000003756 stirring Methods 0.000 claims description 11
- 235000014121 butter Nutrition 0.000 claims description 9
- 238000007689 inspection Methods 0.000 claims description 9
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 9
- 230000008569 process Effects 0.000 claims description 7
- 150000003839 salts Chemical class 0.000 claims description 7
- 238000002156 mixing Methods 0.000 claims description 6
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 5
- 229930006000 Sucrose Natural products 0.000 claims description 5
- 238000002360 preparation method Methods 0.000 claims description 5
- 235000015173 baked goods and baking mixes Nutrition 0.000 claims description 4
- 230000015572 biosynthetic process Effects 0.000 claims description 3
- 235000008429 bread Nutrition 0.000 claims description 3
- 238000001816 cooling Methods 0.000 claims description 3
- 239000004744 fabric Substances 0.000 claims description 3
- 238000004806 packaging method and process Methods 0.000 claims description 3
- 239000002245 particle Substances 0.000 claims description 3
- 239000000843 powder Substances 0.000 claims description 3
- 238000007789 sealing Methods 0.000 claims description 3
- 238000005303 weighing Methods 0.000 claims description 3
- 235000015927 pasta Nutrition 0.000 claims 1
- 230000005764 inhibitory process Effects 0.000 description 8
- 239000000796 flavoring agent Substances 0.000 description 5
- 235000019634 flavors Nutrition 0.000 description 5
- OKKJLVBELUTLKV-UHFFFAOYSA-N Methanol Chemical compound OC OKKJLVBELUTLKV-UHFFFAOYSA-N 0.000 description 3
- 239000002994 raw material Substances 0.000 description 3
- CSCPPACGZOOCGX-UHFFFAOYSA-N Acetone Chemical compound CC(C)=O CSCPPACGZOOCGX-UHFFFAOYSA-N 0.000 description 2
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 2
- 239000003963 antioxidant agent Substances 0.000 description 2
- 230000003078 antioxidant effect Effects 0.000 description 2
- 235000006708 antioxidants Nutrition 0.000 description 2
- 238000010009 beating Methods 0.000 description 2
- 235000012970 cakes Nutrition 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 239000002932 luster Substances 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 239000000049 pigment Substances 0.000 description 2
- 206010007269 Carcinogenicity Diseases 0.000 description 1
- 108010068370 Glutens Proteins 0.000 description 1
- 206010074268 Reproductive toxicity Diseases 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 206010043275 Teratogenicity Diseases 0.000 description 1
- 230000001154 acute effect Effects 0.000 description 1
- 231100000570 acute poisoning Toxicity 0.000 description 1
- 229930014669 anthocyanidin Natural products 0.000 description 1
- 150000001452 anthocyanidin derivatives Chemical class 0.000 description 1
- 235000008758 anthocyanidins Nutrition 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 231100000260 carcinogenicity Toxicity 0.000 description 1
- 230000007670 carcinogenicity Effects 0.000 description 1
- 231100000739 chronic poisoning Toxicity 0.000 description 1
- 230000000052 comparative effect Effects 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 239000013078 crystal Substances 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 229930003935 flavonoid Natural products 0.000 description 1
- -1 flavonoid compound Chemical class 0.000 description 1
- 235000017173 flavonoids Nutrition 0.000 description 1
- 235000013373 food additive Nutrition 0.000 description 1
- 239000002778 food additive Substances 0.000 description 1
- 210000001035 gastrointestinal tract Anatomy 0.000 description 1
- 235000021312 gluten Nutrition 0.000 description 1
- 239000004519 grease Substances 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 229920001519 homopolymer Polymers 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 230000001788 irregular Effects 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 231100001228 moderately toxic Toxicity 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 210000003205 muscle Anatomy 0.000 description 1
- 230000002276 neurotropic effect Effects 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 239000002574 poison Substances 0.000 description 1
- 231100000614 poison Toxicity 0.000 description 1
- 239000002798 polar solvent Substances 0.000 description 1
- 229920002401 polyacrylamide Polymers 0.000 description 1
- 230000007696 reproductive toxicity Effects 0.000 description 1
- 231100000372 reproductive toxicity Toxicity 0.000 description 1
- 210000003491 skin Anatomy 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 231100000211 teratogenicity Toxicity 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
- A21D13/00—Finished or partly finished bakery products
- A21D13/40—Products characterised by the type, form or use
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
- 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 OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/14—Organic oxygen compounds
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/36—Vegetable material
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- General Health & Medical Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Polymers & Plastics (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
The invention provides a method for inhibiting acrylamide generation in baked food, which is characterized in that lycium ruthenicum anthocyanin is added into the baked food, and the lycium ruthenicum anthocyanin is utilized to inhibit the generation of acrylamide in the baking process. According to the invention, a certain amount of lycium ruthenicum anthocyanin is added into the dough of the baked food, so that the lycium ruthenicum anthocyanin can inhibit the formation of acrylamide in the baked food, the inhibition effect is obvious, and the baked food is more nutritional and healthy; in addition, the lycium ruthenicum anthocyanin can form unique flavor when being baked, so that the baked food is more favored by the market. The invention also provides a cookie biscuit, wherein the specific amount of the lycium ruthenicum anthocyanin is added into the cookie biscuit, so that the acrylamide inhibition rate of the cookie biscuit reaches 69.46%, the lycium ruthenicum anthocyanin is a natural pigment and an antioxidant, and the lycium ruthenicum anthocyanin is very suitable for cookie biscuit processing.
Description
Technical Field
The invention relates to the technical field of food processing, in particular to a method for inhibiting acrylamide generation in baked food and cookies.
Background
Acrylamide is a white crystal, is easily soluble in polar solvents such as water, ethanol, methanol, acetone and the like, and is widely applied to industry as an intermediate for producing polyacrylamide and homopolymers. Acrylamide is a moderately toxic neurotropic poison, is easily absorbed by digestive tract, skin, muscle or other routes of organisms to cause acute and chronic poisoning, and has reproductive toxicity, teratogenicity and carcinogenicity. Research has shown that acrylamide is detected in some fried and baked starch foods, and thus, inhibition of acrylamide production in foods is becoming more and more important.
The cookie is a leisure food which takes grease, sugar and flour as main raw materials, has three-dimensional patterns on the surface after baking and forming, has fragrant and sweet flavor and loose mouthfeel, and is popular with consumers. However, the cookie biscuits are expected to be stopped by some consumers due to the characteristics of being greasy, high in sugar, not easy to digest and the like. With the diversification of market demands, the research direction of the current cookies has been developed from the improvement of process flows and processing machines to the aspects of nutrition, health, multiple functions and the like.
Disclosure of Invention
The present invention aims to provide a method for inhibiting the production of acrylamide in baked goods.
The invention also provides a cookie biscuit capable of inhibiting the production of acrylamide.
In order to achieve the purpose, the invention adopts the following technical scheme.
The method for inhibiting the generation of acrylamide in the baked food is characterized in that lycium ruthenicum anthocyanin is added into the baked food, and the lycium ruthenicum anthocyanin is utilized to inhibit the generation of acrylamide in the baking process.
More preferably, the baked food is a flour food, and the addition amount of the lycium ruthenicum anthocyanin in the flour food is 0.01-0.1% of the total mass of the dough.
More preferably, the flour food is bread, biscuit or cake.
The cookie biscuit is characterized in that lycium ruthenicum anthocyanin is added into dough for making the cookie biscuit, and the lycium ruthenicum anthocyanin is utilized to inhibit acrylamide generation in the cookie biscuit baking process.
More preferably, the addition amount of the lycium ruthenicum anthocyanin in the dough for manufacturing the cookie is 0.01-0.1% of the total mass of the dough.
More preferably, the addition amount of the lycium ruthenicum anthocyanin in the dough for making the cookie is 0.032% of the total mass of the dough.
More preferably, the baking temperature is 185 +/-5 ℃ and the baking time is 12 +/-3 min.
More preferably, the cookie is prepared by the following steps: 1) taking 100 parts of base flour, 95 +/-5 parts of low-gluten flour, 25 +/-5 parts of water, 0.5 +/-0.3 part of salt, 50 +/-5 parts of white sugar, 70 +/-5 parts of butter and 25 +/-5 parts of eggs in parts by mass; 2) mixing and stirring eggs and powdered sugar to obtain creamy egg paste, wherein the egg paste is ivory white, the sugar particles are completely dissolved, and the volume is increased by 2-3 times; 3) adding defreezed and softened butter into the cream-like egg paste, and stirring to obtain viscous floccule; 4) adding lycium ruthenicum anthocyanin into the egg paste, and stirring until the lycium ruthenicum anthocyanin is completely mixed; 5) adding the prepared base flour, the low-gluten flour, water and salt into the egg paste, and uniformly stirring until no dry powder exists to obtain dough; 6) putting the dough into a cloth decorating bag which is filled with a cookie decorating nozzle in advance, and extruding and injecting the dough into dough blanks with the same size and height; 7) placing the formed dough into an oven for baking; 8) cooling the baked cookies at room temperature, and packaging; 9) and carrying out weighing inspection and sealing inspection on the packaged product.
The invention has the beneficial effects that:
firstly, a certain amount of lycium ruthenicum anthocyanin is added into dough of baked food, so that the lycium ruthenicum anthocyanin can inhibit the formation of acrylamide in the baked food, has an obvious inhibition effect and enables the baked food to be more nutritional and healthy; in addition, the lycium ruthenicum anthocyanin can form unique flavor when being baked, so that the baked food is more favored by the market.
Secondly, according to the cookie biscuit provided by the invention, the acrylamide inhibition rate in the cookie biscuit reaches 69.46% by adding a specific amount of lycium ruthenicum anthocyanin, and the lycium ruthenicum anthocyanin is a natural pigment and an antioxidant, is very suitable for cookie biscuit processing, and can endow the cookie biscuit with special taste and flavor by combining with a specific cookie biscuit processing technology. Through actual production and market inspection, the cookie biscuits processed by the method are suitable in color and luster, unique in taste and popular with people.
Detailed Description
The following further describes the embodiments of the present invention, so that the technical solutions and the advantages thereof of the present invention are more clear and definite. The following description of the embodiments is exemplary in nature and is in no way intended to limit the invention.
Additional aspects and advantages of the invention will be set forth in part in the description which follows, and in part will be obvious from the description, or may be learned by practice of the invention.
The lycium ruthenicum anthocyanin, also called anthocyanidin, is a water-soluble flavonoid compound, has strong functions of resisting oxidation, free radicals and the like, and is recommended by a food additive joint expert committee to allow the daily intake dosage value to be 0-2.5 mg/kg. The research of the inventor finds that the compound has a strong inhibiting effect on the formation of acrylamide in a food system.
The principle of the method for inhibiting the generation of acrylamide in the baked food provided by the invention is that lycium ruthenicum anthocyanin is added into the baked food, and the lycium ruthenicum anthocyanin is utilized to inhibit the generation of acrylamide in the baking process.
Specifically, the baked food is a flour food, such as bread, biscuit or cake. The addition amount of the lycium ruthenicum anthocyanin in the flour food is 0.01-0.1% of the total mass of the dough, wherein the inhibition effect is most obvious when the addition amount is 0.032%, and the inhibition rate of acrylamide can reach 69.46%.
Example 1
The cookie biscuit is characterized in that lycium ruthenicum anthocyanin is added into dough for making the cookie biscuit, and the lycium ruthenicum anthocyanin is utilized to inhibit acrylamide generation in the cookie biscuit baking process. The preparation method comprises the following specific steps:
1) 100 parts of base flour, 95 parts of low-gluten flour, 25 parts of water, 0.5 part of salt, 50 parts of white sugar, 70 parts of butter and 25 parts of eggs are taken according to parts by mass. Wherein, the base flour is preferably common medium gluten flour.
2) Beating egg paste, mixing eggs and powdered sugar, and beating for 15min until the mixture is creamy, ivory white, the sugar particles are completely dissolved, and the volume is increased by 2-3 times.
3) Adding butter, adding thawed and softened butter into the cream-like egg paste, and stirring to obtain viscous floccule.
4) Adding Lycium ruthenicum anthocyanin, adding 0.32g/kg (based on dough) of Lycium ruthenicum anthocyanin into egg paste, and stirring until mixing is complete.
5) Mixing the paste, adding the base flour, the weak flour and water, mixing to obtain paste, and stirring until there is no dry powder.
6) And (3) dough forming, namely putting the dough into a cloth pattern mounting bag which is filled with a cookie pattern mounting nozzle in advance, and extruding the dough into dough blanks with the same size and height.
7) Baking, placing the molded dough into an oven, wherein the baking temperature is 185 ℃, and the baking time is 12 min.
8) And (6) cooling and packaging. The baked cookies are cooled at room temperature, and the baked and irregular cookies are selected. The manufactured cookies are carefully packaged to prevent damage.
9) Quality inspection, wherein the packaged product needs to be subjected to weighing inspection and sealing inspection, and unqualified products are found to be prevented from leaving the factory.
Compared with the prior art, in the cookie biscuit produced by the embodiment, the acrylamide inhibition rate is 69.46%, and the lycium ruthenicum anthocyanin is a natural pigment and an antioxidant, so that the lycium ruthenicum anthocyanin is very suitable for processing cookie biscuits and can endow the cookie biscuits with special taste and flavor. Through actual production and market inspection, the cookie biscuits processed by the embodiment are suitable in color and luster, unique in taste and popular with people.
Example 2
The preparation method of the cookie provided by the embodiment is basically the same as that of the cookie provided by the embodiment 1, and the differences are that:
1) the formula of the raw materials is as follows: 100 parts of base flour, 90 parts of low-gluten flour, 20 parts of water, 0.2 part of salt, 45 parts of white sugar, 65 parts of butter and 20 parts of eggs are taken according to the mass parts, and the addition amount of the lycium ruthenicum anthocyanin in the dough is 0.01 percent of the total mass of the dough.
2) The baking temperature was 190 ℃ and the baking time was 9 min.
Compared with the prior art, the cookie biscuit produced by the embodiment has the acrylamide inhibition rate of 50% and slightly worse taste than the cookie biscuit produced by the embodiment 1.
Example 3
The preparation method of the cookie provided by the embodiment is basically the same as that of the cookie provided by the embodiment 1, and the differences are that:
1) the formula of the raw materials is as follows: 100 parts of low-gluten flour, 30 parts of water, 0.8 part of salt, 55 parts of white sugar, 75 parts of butter and 30 parts of eggs, wherein the addition amount of the lycium ruthenicum anthocyanin in the dough is 0.1 percent of the total mass of the dough.
2) The baking temperature is 180 deg.C, and the baking time is 15 min.
Compared with the prior art, the cookie produced by the embodiment has the acrylamide inhibition rate of 70% and slightly worse taste than the cookie produced by the embodiment 1.
Comparative example
The preparation method of the cookie provided by the embodiment is basically the same as that of the cookie provided by the embodiment 1, and the differences are that: step 4) is eliminated.
The cookie produced in this example had no inhibitory effect on acrylamide, and had a taste and flavor different from those of example 1.
It will be understood by those skilled in the art from the foregoing description that the present invention is not limited to the specific embodiments described above, and that modifications and substitutions based on the known art are intended to be included within the scope of the present invention as defined by the appended claims and their equivalents. The details not described in the detailed description are prior art or common general knowledge.
Claims (8)
1. The method for inhibiting the generation of acrylamide in the baked food is characterized in that lycium ruthenicum anthocyanin is added into the baked food, and the lycium ruthenicum anthocyanin is utilized to inhibit the generation of acrylamide in the baking process.
2. The method for inhibiting acrylamide formation in a baked good according to claim 1, wherein the baked good is a flour food, and the lycium ruthenicum anthocyanin is added to the flour food in an amount of 0.01-0.1% of the total mass of the dough.
3. The method of inhibiting acrylamide production in a baked good according to claim 1 wherein the pasta is a bread, a biscuit or a cake.
4. The cookie biscuit is characterized in that lycium ruthenicum anthocyanin is added into dough for making the cookie biscuit, and the lycium ruthenicum anthocyanin is utilized to inhibit acrylamide generation in the cookie biscuit baking process.
5. The cookie biscuit of claim 4, wherein the lycium ruthenicum anthocyanin in the dough is added in an amount of 0.01-0.1% of the total mass of the dough.
6. The cookie biscuit of claim 4, wherein the lycium ruthenicum anthocyanin is added to the dough in an amount of 0.032% of the total mass of the dough.
7. A cookie as claimed in claim 4, wherein the baking temperature is 185 ± 5 ℃ and the baking time is 12 ± 3 min.
8. A cookie as claimed in claim 4, wherein the preparation steps are as follows:
1) taking 100 parts of base flour, 95 +/-5 parts of low-gluten flour, 25 +/-5 parts of water, 0.5 +/-0.3 part of salt, 50 +/-5 parts of white sugar, 70 +/-5 parts of butter and 25 +/-5 parts of eggs in parts by mass;
2) mixing and stirring eggs and powdered sugar to obtain creamy egg paste, wherein the egg paste is ivory white, the sugar particles are completely dissolved, and the volume is increased by 2-3 times;
3) adding defreezed and softened butter into the cream-like egg paste, and stirring to obtain viscous floccule;
4) adding lycium ruthenicum anthocyanin into the egg paste, and stirring until the lycium ruthenicum anthocyanin is completely mixed;
5) adding the prepared base flour, the low-gluten flour, water and salt into the egg paste, and uniformly stirring until no dry powder exists to obtain dough;
6) putting the dough into a cloth decorating bag which is filled with a cookie decorating nozzle in advance, and extruding and injecting the dough into dough blanks with the same size and height;
7) placing the formed dough into an oven for baking;
8) cooling the baked cookies at room temperature, and packaging;
9) and carrying out weighing inspection and sealing inspection on the packaged product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201911360202.6A CN111109322A (en) | 2019-12-25 | 2019-12-25 | Method for inhibiting acrylamide production in baked food and cookie |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201911360202.6A CN111109322A (en) | 2019-12-25 | 2019-12-25 | Method for inhibiting acrylamide production in baked food and cookie |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN111109322A true CN111109322A (en) | 2020-05-08 |
Family
ID=70502574
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201911360202.6A Pending CN111109322A (en) | 2019-12-25 | 2019-12-25 | Method for inhibiting acrylamide production in baked food and cookie |
Country Status (1)
| Country | Link |
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| CN (1) | CN111109322A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115777744A (en) * | 2022-12-16 | 2023-03-14 | 贵州医科大学 | A kind of acrylamide natural inhibitor and application |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2004032647A1 (en) * | 2002-10-10 | 2004-04-22 | Slk Foundation | A process and composition for preventing or reducing the formation of acrylamide in foods |
| CN105851974A (en) * | 2016-04-12 | 2016-08-17 | 湖南农业大学 | Method for enhancing color of starch-rich heated food and reducing acrylamide content of starch-rich heated food |
| CN106070500A (en) * | 2016-08-29 | 2016-11-09 | 新疆大学 | A kind of Lycium ruthenicum Murr. cookies and preparation method thereof |
-
2019
- 2019-12-25 CN CN201911360202.6A patent/CN111109322A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2004032647A1 (en) * | 2002-10-10 | 2004-04-22 | Slk Foundation | A process and composition for preventing or reducing the formation of acrylamide in foods |
| CN105851974A (en) * | 2016-04-12 | 2016-08-17 | 湖南农业大学 | Method for enhancing color of starch-rich heated food and reducing acrylamide content of starch-rich heated food |
| CN106070500A (en) * | 2016-08-29 | 2016-11-09 | 新疆大学 | A kind of Lycium ruthenicum Murr. cookies and preparation method thereof |
Non-Patent Citations (1)
| Title |
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| 刘欣等: "生物抗氧化剂抑制丙烯酰胺形成的研究进展", 《食品安全质量检测学报》 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115777744A (en) * | 2022-12-16 | 2023-03-14 | 贵州医科大学 | A kind of acrylamide natural inhibitor and application |
| CN115777744B (en) * | 2022-12-16 | 2024-05-17 | 贵州医科大学 | A natural inhibitor of acrylamide and its application |
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