高暴露水平的大豆热加工食品体系中呋喃产生及其控制  

Furan formation mechanism of soybean in heat-induced food complex simulation system and its control strategy

作　　者：申明月[1] 蒋玉洁[1] 刘倩[1] 张雅楠[1] 贾寒冰[1] 洪涛[1] 刘玲玲[1] 聂少平[1] 

机构地区：[1]南昌大学食品科学与技术国家重点实验室,南昌330047

出　　处：《食品科技》2015年第11期264-269,共6页Food Science and Technology

基　　金："十二五"国家科技支撑计划项目(2014BAD04B03);国家重点基础研究发展计划(973计划)项目(2012CB720805);教育部新世纪优秀人才支持计划项目(NCET-12-0749);江西省高等学校科技落地计划项目(产学研合作)(KJLD13004)

摘　　要：呋喃是国际社会关注的食品污染物之一,目前对它的形成途径及形成机制并不完全清楚。选取呋喃高暴露水平的豆奶粉、豆豉作为研究体系,在实验室小试的水平上,模拟这2种大豆加工食品的生产工艺,通过组分的逐步添加与工艺的改变找出影响这2种大豆热加工食品生产过程中呋喃产生的关键因素。结果表明:豆豉加工过程中,蒸煮、发酵及糖、调味粉和植物油的添加能够显著影响豆豉中呋喃的含量,蒸煮与发酵72 h过程中产生的呋喃危害物分别为(91.27±4.21)、(102.29±5.02)ng/g,分别为浸泡过程的6.2倍和6.9倍,而实际加工过程中可以控制蒸煮时间和发酵时间达到减少呋喃产生,另外还可以将豆豉制成干样,从而降低因加工过程产生的呋喃;豆奶粉加工过程中,灭酶、均质和喷雾干燥是呋喃产生的关键步骤,产生的呋喃分别为(71.40±3.87)、(97.83±4.98)、(355.18±156.87)ng/g,分别为烘干脱皮过程的4.2倍、5.82倍和24.0倍。实验结果为优化豆豉和豆奶粉加工工艺,抑制呋喃的形成提供理论参考和技术支持。A wide range of heat-induced food contaminants such as furan began to attract attention of people. Furan can be formed in foods as a result of processing or storage conditions, though the mechanism for their formation is not fully understood. The highly exposed soymilk powder and fermented soya are selected as the food complex simulation research system, on the basis of the laboratory experiment, these formulas and production technology of the two soya processed food are simulated, according to the component progressive adding and technology change, it finds out the key factors influencing the furan generating during the thermal process of the two soya food production, the result were as follows： while the fermented soya is processed, the stewing and fermentation and the addition of sugar, seasoning and oil can lead to a significant increase in furan contents. The level of furan in the stewing and fermentation process detected were（91.27±4.21）ng/g and（102.29±5.02）ng/g, which were 6.2 and 6.9 fold higher than soak process. The furan generation can be controlled by reducing the stewing and fermenting time during the real processing; in addition, making the fermented soya into dry sample can largely reduce the furan generation because of the processing. While the soymilk powder is processed, enzyme inactivation, homogenizing and spray drying are the key steps to generate furan. The level of furan in the enzyme inactivation, homogenizing and spray drying were（71.40±3.87）ng/g,（97.83±4.98）ng/g and（355.18±156.87）ng/m L, which were 4.2, 5.82 and 24.0 fold higher than dry peeling process. Therefore, this present study could be regarded as a research basis and a technical support for further eliminating the formation of furan in heat processed food.

关 键 词：呋喃 大豆 食品复杂模拟体系 顶空-气相色谱-质谱联用 控制 

分 类 号：TS201.6[轻工技术与工程—食品科学]