全豆豆浆对油炸食品所用面糊中丙烯酰胺产生量的影响  

The effect of whole soybean milk on acrylamide production in batter used for fried food

作　　者：唐雯[1] 李彦国[1] 何雪娟[1] 吴岳[1] TANG Wen;LI Yan-guo;HE Xue-juan;WU Yue(Cangzhou Medical College,Cangzhou 061000,Hebei,China)

机构地区：[1]沧州医学高等专科学校,河北沧州061000

出　　处：《粮食与油脂》2021年第11期146-149,共4页Cereals & Oils

基　　金：沧州市科技计划项目(172302143)。

摘　　要：采用不同配方制备面糊,包裹鸡胸肉后进行油炸,检测面糊中丙烯酰胺的含量,并在面糊配方中添加不同量的全豆豆浆,探讨全豆豆浆对面糊中丙烯酰胺产生量的影响。结果显示:添加淀粉会增加丙烯酰胺的生成,添加鸡蛋可小幅度降低面糊中丙烯酰胺的产生。添加全豆豆浆能有效降低面糊中丙烯酰胺的产生,且随着全豆豆浆添加量的增加,丙烯酰胺的产生量先升高后降低,当面糊中面粉、玉米淀粉和大豆的质量比为5.26∶1.74∶1时,丙烯酰胺的含量最高。同时,在面糊配方中加入全豆豆浆后,油炸食品口感更加酥脆,表面色泽金黄,有淡淡的豆香味,感官方面更佳。因此,在油炸食品所用面糊中少量添加全豆豆浆,不仅可以增强其安全性,还能提升感官性状。Different formulas were used to prepare batter,then the chicken breast was wrapped and fried.The content of acrylamide in the batter was detected,and different amounts of whole soybean milk were added to the batter formulations to investigate the effect of whole soybean milk on the production of acrylamide in the batter.The results showed that the addition of starch increased the production of acrylamide,while the addition of eggs slightly decreased the production.The addition of whole soybean milk was able to effectively reduce the production of acrylamide in the batter,and with the increase of the amount of whole soybean milk,the content of acrylamide first increased and then decreased.When the mass ratio of flour,corn starch and soybean in the batter was 5.26∶1.74∶1,the acrylamide content was the highest.At the same time,after adding the whole soybean milk to the batter,the fried food taste more crisp,the surface color was golden,there was a light bean flavor,sensory better.Therefore,adding a little amount of whole soybean milk to the batter used in fried food can not only increase its safety,but also improve its sensory properties.

关 键 词：油炸食品 面糊 全豆豆浆 丙烯酰胺 

分 类 号：TS213.2[轻工技术与工程—粮食、油脂及植物蛋白工程]