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发黄发褐常见食物:红烧肉、烙饼等解读含有碳水化合物和氨基酸的食物经过120℃以上高温烹制后,颜色会发黄发褐,同时释放出诱人的香气,这个反应叫美拉德反应。比如红烧肉、烤鸭、烤面包、烙饼、油炸食物……各种烹调后颜色变深发褐的处理,几乎都会促进美拉德反应。国际公认的致癌物丙烯酰胺是这个反应的一个产物,一般来说,食物加热后颜色越深重,香味越浓郁,丙烯酰胺含量也会越高。因此,馒头片、面包片不要烤到太黄的程度,尽量少吃烤制、煎炸、膨化的薯类制品,如炸薯片等。
Brown hair brown common foods: braised pork, pancakes, etc. Interpretation of foods containing carbohydrates and amino acids After cooking at temperatures above 120 ℃, the color will be yellow and brown hair, while releasing an attractive aroma, the reaction called Maillard reaction. Such as braised pork, roast duck, toast, pancakes, fried food ... ... a variety of dark brown hair after cooking treatment, almost all will promote the Maillard reaction. An internationally recognized carcinogen, acrylamide, is a product of this reaction. In general, the darker the food is after heating, the more aromatic the flavor, the higher the acrylamide content. Therefore, bread slices, bread slices do not baked to the extent of too yellow, try to eat less baked, fried, puffed potato products, such as potato chips and so on.