摘要
为研究焙烤食品中丙烯酰胺的形成途径及一些物质对其的抑制作用,选用中山特色食品杏仁饼为代表的广式焙烤食品,探讨了柠檬酸、L-半胱氨酸、Na Cl、Ca Cl2、Na HSO3、乳酸钙、维生素B3、维生素C和维生素B6这9种物质对杏仁饼原料绿豆浸泡后丙烯酰胺的抑制作用。试验筛选出抑制效果显著,同时适用于实际生产过程的维生素C和Na Cl。分别用1.0%的维生素C溶液和1.0%的Na Cl溶液浸泡绿豆,能够显著减少杏仁饼中丙烯酰胺的产生量,抑制率分别为73%和37%,同时对产品的外观和口感无任何不良影响。杏仁饼实际生产过程中可以采用维生素C和Na Cl溶液浸泡绿豆的方法抑制丙烯酰胺的生成。
In order to study the formation way of acrylamide and the inhibitory effect of some substances on acrylamide in baked food,the inhibition of the citric acid, L- cysteine, Na Cl and Ca Cl2, Na HSO3, calcium lactate, vitamin B3, vitamin C and vitamin B6 on the acrylamid of soaking Mung bean which was the material of almond cake were investigated. Using 1.0 % vitamin C solution and 1.0 %Na Cl solution significantly reduced the acrylamide contents in almond cake that could inhibit 73 % 和 37 % of the formed acrylamide respectivdy, in the control sample without affecting the product quality attributes. Almond cake could be produced by soaking mung bean into vitamin C and Na Cl solution to inhibit formation of acrylamide in the actual production process.
出处
《沈阳农业大学学报》
CAS
CSCD
北大核心
2015年第2期234-239,共6页
Journal of Shenyang Agricultural University
基金
博士后项目(118082)
广东省高等学校优秀青年教师培养计划项目(Yq2013196)
中山市科技计划项目(2013A3FC0322)
关键词
丙烯酰胺
广式焙烤食品
抑制
acrylamide
Cantonese baked foods
inhibition
