| 不同热烫处理对马铃薯片中还原糖浓度的影响研究 |
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| 引用本文： | 王薇,杨松,程江华,付广俊,闫晓明. 不同热烫处理对马铃薯片中还原糖浓度的影响研究[J]. 食品工业科技, 2011, 0(9): 123-124,127 |
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| 作者姓名： | 王薇 杨松 程江华 付广俊 闫晓明 |
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| 作者单位： | 1. 安徽农业大学,安徽合肥,230036
2. 安徽省农科院,安徽合肥,230036 |
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| 基金项目： | 国家科技支撑计划(2009BADB9B07) |
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| 摘 要： | 以还原糖含量为评价指标,还原糖的含量通过DNS法测得,旨在研究不同热烫处理在降低马铃薯片中还原糖含量方面的作用,从而抑制切片型薯片油炸过程中致癌物质丙烯酰胺的生成。在单因素实验的基础上进行正交实验,考察热烫温度和时间两个因素在降低还原糖含量方面的作用。结果表明,热烫处理的最佳工艺条件为：热烫温度75℃、热烫时间135s。
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| 关 键 词： | 热烫处理 还原糖 DNS光度法 马铃薯片 |
Effect of different blanching treatments on reducing sugar concentration of potato piece |
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| WANG Wei,YANG Song,CHENG Jiang-hua,FU Guang-jun,YAN Xiao-ming. Effect of different blanching treatments on reducing sugar concentration of potato piece[J]. Science and Technology of Food Industry, 2011, 0(9): 123-124,127 |
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| Authors: | WANG Wei YANG Song CHENG Jiang-hua FU Guang-jun YAN Xiao-ming |
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| Affiliation: | WANG Wei1,YANG Song1,CHENG Jiang-hua2,FU Guang-jun1,YAN Xiao-ming2,*(1. Anhui Agricultural University,Hefei 230036,China,2. Anhui Academy of Agriculturcal Sciences,China) |
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| Abstract: | The content of reducing sugar was taken as evaluation standard,and the content of reducing sugar was measured by DNS method.To study how different the blanching treatment played a role of reducing the content of reducing sugar in potato tablets,thus inhibiting the formation of carcinogen-acryl amide during the process of fried slicing-type potato chips.On the basis of single-factor test,orthogonal design was applied to analyze the effect of blanching temperature and blanching time on reducing the content of... |
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| Keywords: | blanching reducing sugar DNS spectrophotometer potato piece |
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