前处理方式对油炸马铃薯制品中丙烯酰胺含量的影响  

Effect of Pretreatment Methods on Acrylamide Content in Fried Potato Products

作　　者：周媛[1] 吴岳[1] 张娟[1] 李胜利[1] 张中兴[1] ZHOU Yuan;WU Yue;ZHANG Juan;LI Shengli;ZHANG Zhongxing(Cangzhou Medical College,Cangzhou 061000,China)

机构地区：[1]沧州医学高等专科学校,河北沧州061000

出　　处：《食品科技》2021年第6期189-193,共5页Food Science and Technology

基　　金：沧州市科技计划项目(172302082)。

摘　　要：为研究前处理方式对不同马铃薯制品中丙烯酰胺含量的影响,首先将马铃薯半成品在形状上分为条状、片状和波浪状,在加工上分为现制和冷冻,然后将上述马铃薯半成品分别直接和经大豆豆浆包裹后置于温度为195℃的玉米油中炸制3.0 min,制备出对照组和实验组样品,最后测定2组马铃薯制品中丙烯酰胺的含量并进行感官品质评价。结果表明:大豆可明显降低马铃薯制品中丙烯酰胺含量,但其效果受到形状和加工方式的影响,条形相较于片状和波浪状更易于降低丙烯酰胺含量,而煮后冷冻的加工过程也会促进降低大豆制品中丙烯酰胺含量的效果,对照组和实验组的马铃薯制品在感官品质评价方面无明显差异。In order to study the effect of pretreatment methods on acrylamide content in different potato products,the semi-finished potato products were divided into strip,sheet and wave in shape,and processed into processing and freezing.Then the semi-finished potato products were directly wrapped with soybean milk and fried in corn oil at 195℃for 3.0 minutes to prepare the control group and experimental group samples.Finally,the content of acrylamide in the two groups of potato products was determined and the sensory quality was evaluated.The results showed that soybean could obviously reduce the content of acrylamide in potato products,but the effect was affected by the shape and processing method,and the strip was more easily to reduce the content of acrylamide than the sheet and the wave,the cooking and freezing process also promoted the reduction of acrylamide content in the product,while there was no significant difference in sensory evaluation between the control group and the experimental group.

关 键 词：马铃薯制品 丙烯酰胺 前处理 安全 感官评价 

分 类 号：TS215[轻工技术与工程—粮食、油脂及植物蛋白工程]