机构地区: 福建师范大学生命科学学院
出 处: 《福建师范大学学报(自然科学版)》 2010年第5期82-85,共4页
摘 要: 甘薯和马铃薯脆片在油炸过程中,影响丙烯酰胺形成的主要因素有温度、时间、浸泡程度等.通过研究表明,高温对丙烯酰胺生成影响较大,时间的影响次之.一定质量分数的N aC l和柠檬酸溶液浸泡处理,可降低成品中的丙烯酰胺含量.使用花生油油炸产生的丙烯酰胺含量高于同等条件下大豆油产生的含量.油的循环使用次数对丙烯酰胺含量影响较小. The formation of acrylamide in fried sweed potato and potato chips are influenced mainly by processing temperature,time and soakage etc.Results showed that high processing temperature caused high content of acrylamide,and long heating time caused acrylamide accumulation.Content of acrylamide would be reduced by soakage of NaCl solution and citric acid solution.Content of acrylamide in chips fried by peanut oil was higher than that in chips by soybean oil,and concertaction of acrylamide was effected faintly by times of oil recycling.