摘要
为降低油条中丙烯酰胺含量,在油条制备过程中,分别采用全豆豆浆和胡萝卜浆及二者混合液代替纯水进行和面,优化工艺条件为:酵母粉用量1.4%(以面粉质量计)、温水pH 6.0、油炸温度190℃、油炸时间2.0 min,在此条件下,制备出对照组和试验组样品,测定其中丙烯酰胺含量并进行感官品质评价。结果表明,以面粉质量计,大豆和胡萝卜的单独添加量分别为28.3%和33.3%时,相应地,丙烯酰胺含量的降低率最高,分别为46.4%和39.0%,同时添加二者(14.2%大豆、16.7%胡萝卜)时,丙烯酰胺含量的降低率为54.6%;改良后的油条感官性状良好,总得分高于普通油条。
In order to reduce the content of acrylamide in oil sticks,whole-soybean milk,carrot milk and their mixture were used in the preparation of oil sticks instead of pure water.The optimized process condition was as follows:yeast powder 1.4%(in flour quality),warm water pH 6.0,frying temperature 190℃and frying time 2.0 min.Under such condition,samples of control group and experimental group were prepared,the content of acrylamide was determined and the sensory quality was evaluated.The results showed that in flour quality,when soybean and carrot were added 28.3%and 33.3%,respectively,the highest reduction rates of acrylamide content were 46.4%and 39.0%,respectively.When adding both(14.2%of soybean and 16.7%of carrot),the reduction rate of acrylamide content was 54.6%;The sensory properties of the improved oil sticks were good,and the total score was higher than that of the common oil sticks.
作者
周媛
唐雯
许蕊
闫瑞霞
张娟
张中兴
ZHOU Yuan;TANG Wen;XU Rui;YAN Ruixia;ZHANG Juan;ZHANG Zhongxing(Cangzhou Medical College,Cangzhou 061000)
出处
《食品工业》
CAS
北大核心
2020年第4期164-167,共4页
The Food Industry
基金
沧州市科技计划项目(172302082)。
关键词
改良油条
丙烯酰胺
大豆
胡萝卜
安全
感官评价
improved oil sticks
acrylamide
soybean
carrot
safety
sensory quality
