食品科学 ›› 2008, Vol. 29 ›› Issue (4): 143-148.

• 基础研究 • 上一篇    下一篇

中式油条中丙烯酰胺含量的研究

于胜弟, 黄卫宁, 邹奇波, TILLEY Michael   

  1. 江南大学食品科学与技术国家重点实验室; 福临门大家庭食品有限公司; 美国农业部农业研究局谷物研究中心
  • 出版日期:2008-04-15 发布日期:2011-08-24

Effects of Technological Factors and Yeast Fermentation on Acrylamide Content in Fried Twisted Dough-roll

 YU  Sheng-Di, HUANG  Wei-Ning, ZOU  Qi-Bo, TILLEY  Michael   

  1. 1. State Key Laboratory of Food Science and Technology, Jiangnan University; 2. Fortune Bakery Co. Ltd.; 3.Grain Marketing and Production Research Center, USDA-ARS
  • Online:2008-04-15 Published:2011-08-24

摘要: 首先对中式传统油条加工中影响丙烯酰胺含量主要的工艺参数(油炸温度、油炸时间和面团pH)进行了研究。通过响应面法分析了各参数对丙烯酰胺含量变化的影响,发现油炸温度对丙烯酰胺含量的影响是高度显著的(p<0.01),油炸时间对丙烯酰胺的影响是显著的(p<0.05),面团pH对丙烯酰胺的影响也是显著的(pH二次项对应的p<0.05)。采用低温(175℃)、较长时间(86s)、调节面团pH为6.0的加工条件可将油条中的丙烯酰胺含量降低71%。其次,通过向传统配方中添加不等量的酵母(0.1%~1.2%)来考察其对丙烯酰胺含量的影响,发现当酵母添加量为0.8%、发酵时间为1h可将油条中丙烯酰胺含量降低66.7%,同时还探讨了酵母发酵降低油条中丙烯酰胺含量的机理。

关键词: 油条, 丙烯酰胺, 工艺参数, 酵母发酵

Abstract: Effects of the technological factors of frying temperature, frying time and dough pH on the formation of acrylamide in the processing of fried twisted dough-roll, a famous traditional Chinese breakfast were analyzed using response surface methodology. The results obtained showed that the frying temperature and time had a notable impact on the formation of acrylamide. The pH of doughs also had a significant effect on the amount of acrylamide resulting in the products. It was demonstrated that lowering the frying temperature to 175℃, prolonging the frying time to 86 seconds, and adjusting the dough pH to 6.0 with citric acid could reduce the acrylamide content by 71% in the finished products. The addition of different levels of yeast ranging from 0.1% to 1.2% to the traditional formulation was examined. Study found that dough with the addition of 0.8% yeast fermented for one hour could significantly reduce the amount of acrylamide formed in the fried twisted dough-roll by 66.7%. The possible mechanism of yeast fermentation on the reduction of acrylamide content is also discussed.

Key words: fried twisted dough-roll, acrylamide, technological factors, yeast fermentation