摘要
油条是人们最喜爱的早餐食品之一,但油条在油炸过程中会产生丙烯酰胺有害物质。试验以自制油条为研究对象,通过添加不同浓度的马蹄皮总提取物及其过大孔树脂纯化后的乙醇洗脱液,探讨其对油条制作过程中丙烯酰胺生成的抑制作用。试验结果表明,添加适当的马蹄皮提取物对油条制作过程中产生的丙烯酰胺有一定的抑制作用。其中,浓度为0.1 mg/mL的25%乙醇洗脱液对丙烯酰胺的抑制效果最好,抑制率为28.77%。研究一方面可为减少油条制作过程中产生的丙烯酰胺提供新的方法;另一方面为马蹄加工产生的马蹄皮废弃物的二次利用提供一个安全、科学的应用途径。
Deep-fried dough sticks is one of Chinese people favorite foods for breakfast.However,harmful acrylamide can be generated during deep frying process.To solve this problem,extracts of water chestnut peel which purified by macroporous resin and diluted in different concentration of ethanol were added during the process.The results showed it had a certain inhibitory on acrylamide.The best inhibitory effect was at the concentration of 0.1 mg/mL.The inhibition rate was 28.77%.The study provides a new method for reducing acrylamide formation in deep-fried dough sticks processing.Moreover,it shows a new way of using wastes in water chestnut production.
作者
黄双全
聂辉
许樱沪
伍淑婕
黎小椿
李官丽
苏可珍
陆曼曼
段振华
陈振林
宋慕波
罗杨合
HUANG Shuang-quan;NIE Hui;XU Ying-hu;WU Shu-jie;LI Xiao-chun;LI Guan-li;SU Ke-zhen;LU Man-man;DUAN Zhen-hua;CHEN Zhen-lin;SONG Mu-bo;LUO Yang-he(Hezhou University,School of Food and Bioengineering,Hezhou 542899;Dalian Polytechnic University,School of Food Science and Technology,Dalian 116034)
出处
《中国食品添加剂》
CAS
2020年第3期108-112,共5页
China Food Additives
基金
国家重点研发计划资助(2018YFD0901003)
广西一流学科(培育)培育项目(GXYLXKP1805)
2018年广西中青年教师能力提升(2018KY0561)。
关键词
马蹄皮提取物
油条
丙烯酰胺
抑制作用
water chestnut peel extracts
deep-fried dough sticks
acrylamide
inhibitory effect