| 几种食品添加剂对挤压即食食品丙烯酰胺形成的抑制效果研究 |
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| 引用本文： | 刘明,刘艳香,谭斌,田晓红,汪丽萍.几种食品添加剂对挤压即食食品丙烯酰胺形成的抑制效果研究[J].食品科技,2011(7):237-241. |
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| 作者姓名： | 刘明 刘艳香 谭斌 田晓红 汪丽萍 |
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| 作者单位： | 国家粮食局科学研究院; |
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| 基金项目： | 科技部“十一五”国家科技支撑计划重点项目课题资助项目(2009BADB9B07-08) |
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| 摘 要： | 以马铃薯-小麦混合粉为原料,通过在挤压膨化即食食品中,添加不同种类、不同浓度的食品添加剂,研究不同添加剂对产品中丙烯酰胺含量的影响。结果表明:海藻糖、大豆多肽、茶多酚、竹叶提取物、氯化钙等食品添加剂的添加对挤压产品中丙烯酰胺含量的影响显著(p<0.05)。其中当氯化钙添加量达到0.5%时,产品中丙烯酰胺含量比对照减少了80%;大豆多肽添加量达到3%以上或竹叶提取物含量达到0.3%时,产物中丙烯酰胺含量对比对照组减少了50%。
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| 关 键 词： | 挤压膨化 丙烯酰胺 食品添加剂 即食食品 |
Inhibited effect of additives on the acrylamide content of extruded products |
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| LIU Ming,LIU Yan-xiang,TAN Bin,TIAN Xiao-hong,WANG Li-ping.Inhibited effect of additives on the acrylamide content of extruded products[J].Food Science and Technology,2011(7):237-241. |
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| Authors: | LIU Ming LIU Yan-xiang TAN Bin TIAN Xiao-hong WANG Li-ping |
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| Affiliation: | LIU Ming,LIU Yan-xiang,TAN Bin*,TIAN Xiao-hong,WANG Li-ping(Academy of State Administration of Grain,Beijing 100037) |
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| Abstract: | The changes of acrylamide content of extruded products,by adding different kind and different concentration of additives,were systematically investigated in this paper.The result indicated that the added food ingredients including trehalose,soybean peptide,tea polyphenols,folia bambosae extractive and CaCl2 had significant effect on the acrylamide content of extruded products(p<0.05).There was a reduction of 80% for acrylamide content of extruded products compared to the contrast when 0.5% CaCl2 was added.A... |
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| Keywords: | extrusion acrylamide additives instant food |
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