油条中丙烯酰胺含量影响因素的研究

Research on influence factors of acrylicamide content in fried bread stick

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。

Influence factors of acrylicamide content in fried bread stick, including frying temperature, frying time, pH, different food additives, were studied. Result showed that the content of acrylicamide was linear with frying temperature, suggesting frying technology should be controlled in low range, frying time of 12 min produced most acrylicamide, Comprehensive economic and fried fritters sensory indicators, the optimal frying temperature and time were 170 ℃ and 10 min. pH had a little effect to the content of acrylicamide, and the best pH value was 6. Material（flour to water） ratio of 10∶5.5 produced least content of acrylicamide. The best inhibition effect to acrylicamide production among selected food additives was L-cysteine, followed by calcium chloride and Vc.