加工条件对油条中丙烯酰胺含量的影响

油条在油炸温度160～200℃、油炸时间3～5min时,油条可取得最佳感官特征,同时也是丙烯酰胺产生最多的时段。以菜籽油、大豆油、花生油、玉米油作油炸用油,硫酸铝钾作膨松剂,油条中丙烯酰胺的最高含量不超过150μg/kg;而用棕榈油时,丙烯酰胺的最高含量约为250μg/kg。用0.3%的酵母粉作发酵剂,用棕榈油、花生油炸制的油条中丙烯酰胺最高含量分别达到1589.41和953.60μg/kg,是用硫酸铝钾作膨松剂的油条中丙烯酰胺含量的6.29倍和8.13倍。用泡打粉作膨松剂制得的油条,丙烯酰胺含量明显下降,平均约为50μg/kg。以果葡糖浆作甜味剂的油条中丙烯酰胺含量较蔗糖作甜味剂的油条平均增加约10%。因此,油炸温度160～200℃、油炸时间3～5min,以棕榈油作油炸用油,酵母作发酵剂,果葡糖浆作甜味剂可大大增加油炸面制品中丙烯酰胺含量。

Different Processing Effect on Acrylamide Content Fried Bread Stick

Aim:To provide the foundation for studying the control of Acrylamid content in the fried flour products.Method:HPLC.Results:the content of Acrylamid got to the maximum when the bread stick was fried at 160～200℃,3～5minitus.Acrylamid was no more than 150g/kg when fried with vegetable oil,soy bean oil,peanut oil,corn oil,and aluminium potassium sulfate as a shortening;But it reached to 250g/kg if palm oil was used.The content of Acrylamind was as high as 1589.41g/kg and 953.60g/kg,when the fried with was palm oil and peanut oil and 0.3% yeast powder.Acrylamid was 6.29 times and 8.13 times as high as using aluminium potassium sulfate.The content of Acrylamin decreased obviously when using baking powder.Acrylamind was 10% more if using fructose and glucose syrup as sweeter instead of sugar.Conclusion:The content of Acrylamid in the fried bread stick increased when used yeast powder,palm oil,sweeter like fructose and glucose syrup,fried at 160～200℃,3～5minitus.