摘要
研究热烫预处理对鲜切油炸薯片中丙烯酰胺的影响和薯片油炸工艺优化。在相同条件下,分别对原料进行热烫和非热烫处理,在不同油炸温度和时间条件下进行油炸试验,采用DNS法测还原糖,液质联用法检测薯片中丙烯酰胺含量。结果表明,通过对切片的马铃薯进行热烫处理,即75℃热烫150s,能明显降低还原糖含量,160℃油炸120s,可降低丙烯酰胺含量至67.18μg/kg。
The effect of blanching pretreatment on acrylamide （AA） contem in flesh-cut potato chips was studied and the technology of potato chips was optimized. Under the same conditions, non-blanching and blanching treatment for potato chips was set up, and the potato chips were fried at different temperature and time. The reducing sugar content was tested by DNS and the AA content was detected by LC-MS/MS. Results showed that through the blanching treatment of sliced potatoes, that was blanching 150 s at 75 ℃, the reducing sugar content was significantly decreased. When the potato chips were fried at 160℃ for 120 s, potato chips with lower AA content of 67.18μg/kg was achieved.
出处
《中国酿造》
CAS
2014年第8期140-143,共4页
China Brewing
基金
安徽省农科院院长青年创新基金(13B1248)
国家科技支撑计划(2012BAD14B13)
安徽省农科院院科技创新团队(14C1207)
