论文部分内容阅读
实验研究了油炸温度、油炸时间、水分含量、pH及不同食品添加剂对油条中丙烯酰胺含量的影响。结果表明:丙烯酰胺含量同油炸温度呈线性正相关,宜尽量降低油炸温度,最适的油炸温度和时间分别为170℃和10min;pH对油条中丙烯酰胺含量的影响较小,pH值为6时最佳;原料比(面粉∶水)为10∶5.5时,油条中生产的丙烯酰胺含量最少;食品添加剂对丙烯酰胺的抑制作用以L-半胱氨酸最佳,氯化钙次之,Vc最弱。
The influence of frying temperature, frying time, water content, pH and different food additives on the acrylamide content in fritters were studied experimentally. The results showed that there was a linear positive correlation between acrylamide content and frying temperature. The best frying temperature and time should be 170 ℃ and 10 min, respectively. The effect of pH on acrylamide content in fritters was small. PH value The value of 6 is the best; when the ratio of raw materials (flour: water) is 10:5.5, the content of acrylamide in the fritters is the least; the effect of food additives on the inhibition of acrylamide is L-cysteine, calcium chloride Second, Vc is the weakest.