工艺条件对馕制品丙烯酰胺含量影响的初探  

Preliminary Study about the Influence of Process Conditions on the Content of Acrylamide in Nang Products

作　　者：郭焰[1] 辛鹏飞[2] 白羽嘉[2] 冯作山[2] 陶永霞[2] 

机构地区：[1]新疆轻工职业技术学院,乌鲁木齐830021 [2]新疆农业大学食品科学与药学学院,乌鲁木齐830052

出　　处：《食品工业》2015年第3期17-20,共4页The Food Industry

基　　金：新疆维吾尔自治区自然科学基金项目(2013211B20)

摘　　要：采用高效液相色谱法分析工艺条件对新疆馕制品中的丙烯酰胺的含量,研究了辅料、面胚厚度、醒发时间、烘烤时间、烘烤温度等因素对馕制品丙烯酰胺产生的影响。结果显示,辅料加工过程中添加的不同对馕制品中丙烯酰胺含量影响较大;醒发时间越长形成丙烯酰胺的量越少;馕的厚度与丙烯酰胺的形成量成反比;随着烘烤时间的延长丙烯酰胺的含量呈现先增加后减少的趋势;120℃~200℃范围内随着烘烤温度的升高,丙烯酰胺的含量逐渐增加。在加工过程中,辅料添加牛奶、鸡蛋和芝麻,适当延长醒发时间,控制馕的厚度大于1 cm,并在较低温度下适当延长烘烤时间,可以将馕制品中丙烯酰胺含量控制在较低的水平。High-performance liquid chromatography（HPLC） wsa used to analyze the effects of process conditions on the content of acrylamide in Xinjiang Nang products.The process conditions include accessories,thickness,proofing time,baking time and baking temperature,and so on.The results showed that in the process,the different accessories added had a great effect on the content of acrylamide in Nang products;the longer time of proofer,the less content of acrylamide;the thickness of Nang was inversely proportional to the content of acrylamide;with the extension of baking time,the content of acrylamide presented a trend of decreasing after the increasing;in the range of 120 ℃~200 ℃,as the rise of baking temperature,the content of acrylamide increased gradually.Therefore,during the process,adding milk,eggs and sesame as accessories,extending the time of proofer appropriately,controlling the thickness of Nang greater than 1 cm and extending the time of baking appropriately at a lower temperature,which can control the content of acrylamide in Nang products at a lower level.

关 键 词：馕 丙烯酰胺 工艺条件 

分 类 号：TS207.3[轻工技术与工程—食品科学]