摘要
以还原糖含量为评价指标,还原糖的含量通过DNS法测得,旨在研究不同热烫处理在降低马铃薯片中还原糖含量方面的作用,从而抑制切片型薯片油炸过程中致癌物质丙烯酰胺的生成。在单因素实验的基础上进行正交实验,考察热烫温度和时间两个因素在降低还原糖含量方面的作用。结果表明,热烫处理的最佳工艺条件为:热烫温度75℃、热烫时间135s。
The content of reducing sugar was taken as evaluation standard,and the content of reducing sugar was measured by DNS method.To study how different the blanching treatment played a role of reducing the content of reducing sugar in potato tablets,thus inhibiting the formation of carcinogen-acryl amide during the process of fried slicing-type potato chips.On the basis of single-factor test,orthogonal design was applied to analyze the effect of blanching temperature and blanching time on reducing the content of reducing sugar.The results showed that the optimum blanching conditions：blanching temperature of 75℃,scalding time 135s.
出处
《食品工业科技》
CAS
CSCD
北大核心
2011年第9期123-124,127,共3页
Science and Technology of Food Industry
基金
国家科技支撑计划(2009BADB9B07)
