工艺条件及添加剂对油炸方便面中羧甲基赖氨酸的抑制研究

Effect of Process Conditions and Additives on Formation of N~ε-(1-Carboxymethyl)-L-Lysine in Fried Instant Noodles

文章研究了工艺条件及添加剂对油炸方便面中羧甲基赖氨酸的抑制作用。实验结果表明,方便面中羧甲基赖氨酸含量随油炸温度的升高呈下降趋势,随油炸时间的延长呈增加趋势,随水分含量的增加呈下降趋势,随pH的增大呈增加趋势,随VB1添加量的增加呈下降趋势,随儿茶素添加量的增加呈下降趋势,随BHA添加量的增加呈下降趋势。工艺条件温度、时间、水分含量、pH对方便面中羧甲基赖氨酸含量的影响作用较大,添加剂VB1和儿茶素对方便面中羧甲基赖氨酸的抑制作用较大,BHA对方便面中羧甲基赖氨酸的抑制作用较小。通过选择合理的工艺条件和添加适宜的添加剂,能够有效降低油炸方便中羧甲基赖氨酸的含量。

In this paper,the inhibition effects of process conditions and additives on Nε-(1-Carboxymethyl)-L-Lysine in instant noodles were studied.The experimental results showed that the content of Nε-(1-Carboxymethyl)-L-Lysine in instant noodles decreased with the increase of frying temperature,increased with the extension of frying time,decreased with the increase of water content,increased with the increase of pH,decreased with the increase of VB1 dosage,decreased with the increase of catechin dosage,decreased with the increase of BHA dosage.The temperature,time,moisture content and pH of the process conditions had a great influence on the content of Nε-(1-Carboxymethyl)-L-Lysine in instant noodles.The VB1 and catechin had a greater inhibitory effect on Nε-(1-Carboxymethyl)-L-Lysine in instant noodles,but the BHA had a smaller inhibition effect on Nε-(1-Carboxymethyl)-L-Lysine in instant noodles compared with VB1 and catechin.By selecting reasonable process conditions and adding effective inhibitors,the content of Nε-(1-Carboxymethyl)-L-Lysine in fried instant noodles could be effectively reduced.