摘要
以马铃薯为试材,研究氯化钠溶液浸泡后对油炸马铃薯条中丙烯酰胺含量的影响。通过单因素和正交试验确定氯化钠溶液浸泡马铃薯条的最佳条件。结果表明:氯化钠溶液浸泡马铃薯条的最佳条件为浸泡液氯化钠质量浓度3g/100mL、浸泡温度80℃、浸泡时间15min,此条件下油炸马铃薯条的丙烯酰胺含量最低。
Experiments were designed to study the effect of sodium chloride soaking on the content of acrylamide in deep-fried potato strips. The soaking conditions were optimized by determining sodium chloride concentration, soaking temperature and soaking time using single factor and orthogonal design methods. Results showed that soaking with 3 g/100 mL sodium chloride at 80 ℃ for 15 minutes could result in the lowest acrylamide content in samples.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2013年第24期57-60,共4页
Food Science
