减控油炸麻花中丙烯酰胺生成方法.PDFVIP

※基础研究 食品科学 2018, Vol.39, No.07 113 减控油炸麻花中丙烯酰胺生成方法 张云焕，冯亚净，李书国* （河北科技大学生物科学与工程学院，河北石家庄 050018 ） 摘  要：国内外研究表明含淀粉的食物经高温油炸、烘烤会形成丙烯酰胺，国际癌症研究机构认为其具有潜在致 癌性和神经毒性。本研究系统地探究了加工工艺条件、不同食品配料对油炸麻花中丙烯酰胺生成的影响以及减控 方法。结果表明：应尽量降低油炸温度和缩短油炸时间，油炸最佳温度和时间分别为160 ℃和180 s；花生油、玉米 油、大豆油在油炸过程中丙烯酰胺的生成量均低于棕榈油；配方中添加VC 、阿魏酸均对丙烯酰胺的生成有较好的 β - 抑制作用，而添加叔丁基对苯二酚时丙烯酰胺的生成量略有增加；非还原糖的抑制效果由大到小分别是 环糊精、 β - 甘露醇、山梨醇、赤藓糖醇， 葡聚糖对其作用不明显，蔗糖具有促进作用；半胱氨酸、谷氨酸、赖氨酸、甘氨酸 对丙烯酰胺均有较好的抑制作用，当添加量小于0.2%时，甘氨酸的抑制作用最好，当添加量为0.3%～0.5%时，谷 3 0.5% 4 氨酸抑制效果优于其他 种氨基酸，当添加量为 时， 种氨基酸对油炸麻花中丙烯酰胺的生成抑制效果最佳。 关键词：油炸麻花；丙烯酰胺；油炸食品；食品安全 Strategies to Reduce Acrylicamide Formation in Fried Dough Twists ZHANG Yunhuan, FENG Yajing, LI Shuguo* (College of Biological Science and Engineering, Hebei University of Science and Technology, Shijiazhuang 050018, China) Abstract: Acrylamide, a potential carcinogen and neurotoxin recognized by the International Agency for Research on Cancer, is formed mainly in high temperature processed starch-rich foods. This study systematically investigated the effect of processing conditions and ingredients on acrylamide formation during the production of fried dough twists and developed strategies to reduce acrylamide formation. Results showed that the frying temperature and time should be controlled as low as possible and their optimal values were determined as 160 ℃ and 180 s, respectively. Frying in peanut oil, corn oil and soybean oil reduced