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Position: Home > Articles > Effects of Technological Factors and Yeast Fermentation on Acrylamide Content in Fried Twisted Dough-roll FOOD SCIENCE 2008,29 (4) 143-148

中式油条中丙烯酰胺含量的研究

作  者：
于胜弟;黄卫宁;邹奇波;TILLEY Michael
单  位：
江南大学食品科学与技术国家重点实验室;福临门大家庭食品有限公司;美国农业部农业研究局谷物研究中心
关键词：
油条;丙烯酰胺;工艺参数;酵母发酵
摘  要：
首先对中式传统油条加工中影响丙烯酰胺含量主要的工艺参数(油炸温度、油炸时间和面团pH)进行了研究。通过响应面法分析了各参数对丙烯酰胺含量变化的影响,发现油炸温度对丙烯酰胺含量的影响是高度显著的(p<0.01),油炸时间对丙烯酰胺的影响是显著的(p<0.05),面团pH对丙烯酰胺的影响也是显著的(pH二次项对应的p<0.05)。采用低温(175℃)、较长时间(86s)、调节面团pH为6.0的加工条件可将油条中的丙烯酰胺含量降低71%。其次,通过向传统配方中添加不等量的酵母(0.1%～1.2%)来考察其对丙烯酰胺含量的影响,发现当酵母添加量为0.8%、发酵时间为1h可将油条中丙烯酰胺含量降低66.7%,同时还探讨了酵母发酵降低油条中丙烯酰胺含量的机理。
译  名：
Effects of Technological Factors and Yeast Fermentation on Acrylamide Content in Fried Twisted Dough-roll
作  者：
YU Sheng-di1,HUANG Wei-ning1,*,ZOU Qi-bo2,TILLEY Michael3 (1. State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China; 2. Fortune Bakery Co. Ltd., Zhangjiagang 215634, China; 3.Grain Marketing and Production Research Center, USDA-ARS, Manhattan 66502, USA)
关键词：
fried twisted dough-roll;acrylamide;technological factors;yeast fermentation
摘  要：
Effects of the technological factors of frying temperature, frying time and dough pH on the formation of acrylamide in the processing of fried twisted dough-roll, a famous traditional Chinese breakfast were analyzed using response surface methodology. The results obtained showed that the frying temperature and time had a notable impact on the formation of acrylamide. The pH of doughs also had a significant effect on the amount of acrylamide resulting in the products. It was demonstrated that lowering the frying temperature to 175℃, prolonging the frying time to 86 seconds, and adjusting the dough pH to 6.0 with citric acid could reduce the acrylamide content by 71% in the finished products. The addition of different levels of yeast ranging from 0.1% to 1.2% to the traditional formulation was examined. Study found that dough with the addition of 0.8% yeast fermented for one hour could significantly reduce the amount of acrylamide formed in the fried twisted dough-roll by 66.7%. The possible mechanism of yeast fermentation on the reduction of acrylamide content is also discussed.

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