降低油条中丙烯酰胺含量的工艺优化  

Process Optimization of Reducing Acrylamide Content in Youtiao

作　　者：周媛[1] 张娟[1] 高福来[1] 张秋雨[1] 闫瑞霞[1] 张晶晶 刘焕生 张中兴[1] Zhou Yuan;Zhang Juan;Gao Fulai;Zhang Qiuyu;Yan Ruixia;Zhang Jingjing;Liu Huansheng;Zhang Zhongxing(Cangzhou Medical College 1,Cangzhou 061000;Cangzhou People′s Hospital 2,Cangzhou 061000)

机构地区：[1]沧州医学高等专科学校,沧州061000 [2]沧州市人民医院,沧州061000

出　　处：《中国粮油学报》2020年第6期127-131,共5页Journal of the Chinese Cereals and Oils Association

基　　金：高校、科研院所专项(181303002D)。

摘　　要：为获得低丙烯酰胺含量且良好感官品质评价的油条,以丙烯酰胺含量和感官品质评分为目标,采取响应曲面法设计,探讨油炸温度(℃)、油炸时间(min)、酵母粉用量(%)和温水pH四因素的最佳组合,获取油条制作新工艺。结果表明:在酵母粉用量为1.5%(以小麦粉质量计),温水pH=6.0,油炸温度180℃,油炸时间2.5 min的条件下制得的油条丙烯酰胺的含量最低为0.676 mg/kg,具有色泽金黄、外观整齐、气孔均匀、弹性和咬劲适中、口感咸香适口的品质特点。In order to obtain Youtiao with low acrylamide content and good sensory quality evaluation,response surface methodology was applied to design Youtiao with the aims of acrylamide content and sensory quality score,the optimum combination of frying temperature,frying time,yeast powder dosage and warm water pH were explored to obtain a new technology for making Youtiao.The results indicated that the minimum content of acrylamide was 0.676 mg/kg under the conditions of 1.5%yeast powder use level(calculated by flour mass),warm water of pH=6.0,frying temperature of 180℃and frying time of 2.5 minutes.The sensory evaluation showed golden color,neat appearance,uniform stomata,moderate elasticity and biting strength,salty and palatable taste.

关 键 词：油条 丙烯酰胺 工艺 安全 感官品质 

分 类 号：TS21[轻工技术与工程—粮食、油脂及植物蛋白工程]