烹饪过程中丙烯酰胺产生的机理及控制方法研究进展

Research on formation mechanism of acryl amide in cooking and methods for food safety control

绿色烹饪是现代餐饮模式的发展趋势,然而在不同的煎、炒、炸、蒸、烤、微波加热等烹饪方式中,可能会产生有毒物质。文章综述烹饪过程中丙烯酰胺形成的机理,以及不同烹饪方式及同一烹饪方式的不同阶段中丙烯酰胺形成的差异,并提出更为科学合理的烹饪技巧,进一步提高烹调食品的安全性。

Green food is development trend of the modern food and beverage pattern, However Chinese traditional cooking methods such as stir-frying, frying, steaming, grilling, as they often produce toxic substances. This paper first explores the formation mechanisms of acryl amide in the cooking process. Then it compares such formation mechanisms at different stages of the same cooking method, and a- mong different cooking methods. In the end, this paper presents some improved techniques to promote food safety in the cooking process.