预处理对云南脆皮薯条中丙烯酰胺形成的抑制效果研究

Study on inhibitory effect of pretreatment on acrylamide formation in Yunnan crispy potato chips

中文关键词:  预处理  云南脆皮薯条  丙烯酰胺  抑制

英文关键词:pretreatment  Yunnan crispy potato chips  acrylamide  inhibition

中文摘要:

      目的 探究预处理对云南脆皮薯条中丙烯酰胺形成的抑制效果。方法 通过选取油炸温度、油炸时间和淀粉水溶液浓度的3个梯度设计单因素实验, 对其品质变化进行测定以及感官综合评分法评定, 建立云南脆皮薯条的最佳加工工艺。为有效控制丙烯酰胺, 在热加工前, 将马铃薯分别进行热烫(85 ℃下热烫 10 min)、半胱氨酸浸泡(常温下于3 g/L的半胱氨酸溶液中浸泡10 min)、热烫+半胱氨酸浸泡(在85 ℃下浸泡于3 g/L半胱氨酸溶液中10 min)预处理, 以未处理为对照组。热加工后, 分别对云南脆皮薯条样品的风味品质指标:水分含量、水分活度、质量、颜色、还原糖含量、天冬酰胺、半胱氨酸等进行测定, 分析不同预处理方式对云南脆皮薯条风味品质的影响, 并对丙烯酰胺含量进行测定, 比较3种预处理方式对云南脆皮薯条中丙烯酰胺的抑制情况。结果 用热烫+半胱氨酸浸泡的预处理方式处理马铃薯后制作云南脆皮薯条, 水分含量、颜色、还原糖、天冬酰胺与未处理组相比没有统计学差异(P>0.05); 半胱氨酸含量与其他预处理组对比显著增加; 丙烯酰胺含量与单独热烫、未处理组相比明显减少(P<0.05)。结论 运用半胱氨酸溶液浸泡并联热烫预处理云南脆皮薯条能有效降低食物中的丙烯酰胺同时保留食物风味品质。

英文摘要:

      Objective To investigate the inhibitory effect of pretreatment on acrylamide formation in Yunnan crispy fries. Methods By selecting 3 gradients of frying temperature, frying time and the concentration of starch solution, a single factor experiment was designed, and its quality changes were measured and evaluated by the sensory comprehensive scoring method, the optimal processing technology of Yunnan crispy potato chips was established. To effectively control acrylamide, potatoes were pretreated with hot stamping (10 min at 85 ℃), cysteine immersion (10 min at room temperature in 3 g/L cysteine solution) and hot stamping + cysteine immersion (10 min at 85 ℃ in 3 g/L cysteine solution) respectively before thermal processing, and the control group was not treated. After the hot processing, the flavor and quality indexes of the Yunnan crispy potato chips were measured respectively: water content, water activity, quality, color, reducing sugar content, asparagine, cysteine, etc. The effects of different pretreatment methods on the flavor quality of Yunnan crispy fries were analyzed, and the content of acrylamide was determined. The inhibition of acrylamide in Yunnan crispy fries by the three pretreatment methods was compared. Results The potato was pretreated with hot and cysteine immersion to make Yunnan crispy potato chips. There was no significant difference in water content, color, reducing sugar and asparagine between the untreated group and the pre-treated group (P>0.05). Compared with other pretreatment groups, the content of cysteine increased significantly. The content of acrylamide was significantly reduced compared with that of the heat treatment group and untreated groups (P<0.05). Conclusion Pretreatment of Yunnan crispy potato chips with cysteine solution can reduce acrylamide in food and retain food flavor quality.