熟制方法对面制品中丙烯酰胺含量的影响  

Effect of the ripening ways on the content of acrylamide in the flour products

作　　者：豆康宁[1] 赵丽芳[1] 王飞[1] 

机构地区：[1]漯河医学高等专科学校,河南漯河462002

出　　处：《粮食与油脂》2016年第3期72-74,共3页Cereals & Oils

基　　金：河南省高等学校重点科研项目计划(15B550005)

摘　　要：面制品在高温熟制过程中会产生丙烯酰胺,对食品安全带来一定危害。研究了煮、蒸、油炸、焙烤、膨化这五种熟制方法对面制品中丙烯酰胺含量的影响。面制品在煮、蒸、油炸、焙烤、膨化这五种熟制方式下,面制品达到熟制时,所受的温度越高,水分含量降低,产生丙烯酰胺的量越多。熟制方式对面制品中丙烯酰胺含量影响的大小顺序依次是焙烤、油炸、膨化、蒸、煮。Acrylamide was produced in the flour product during ripening process,which could produce certain hazards for food safety. Effect of five kinds of ripening ways which were boiling,steaming,frying,baking and puffing on the content of acrylamide in the flour products was researched. When the flour products was ripened by way of boiling,steaming,frying,baking and puffing until becoming ripening,the temperature became higher and the moisture content became lower,the amount of acrylamide increased in the samples. Effect of the ripening ways on the content of acrylamide in the flour products in orders form high to low was baking,frying,puffing,steaming,boiling.

关 键 词：面制品 熟制方法 丙烯酰胺 

分 类 号：TS201.2[轻工技术与工程—食品科学]