BAARDSETH, PERNILLE,BLOM, HANS,ENERSEN, GRETHE,SKREDE, GRETE,SLINDE, ERIK,SUNDT, THEA W
申请号：
CA3066908
公开号：
CA3066908A1
申请日:
2018.06.19
申请国别(地区):
CA
年份:
2018
代理人:
摘要：
The invention relates to methods of reducing acrylamide during high temperature cooking of carbohydrate-containing foods, in particular vegetables or tubers which are deep fried. In particular, the invention relates to a method of reducing acrylamide during cooking of a carbohydrate-containing food, said method comprising at least the following steps: contacting said food with a first a-hydroxy acid selected from lactic, malic and tartaric acids at a pH less than or equal to its pKa, or its lowest pKa； part-cooking said food at a temperature at which the Maillard reaction occurs whereby to form a part-cooked food；optionally packaging and/or storing said part-cooked food；contacting said part-cooked food with a second a-hydroxy acid selected from lactic, malic and tartaric acids at a pH less than or equal to its pKa, or its lowest pKa； and subsequently further cooking said food at a temperature at which the Maillard reaction occurs.
