果蔬汁及残渣对油炸食品中丙烯酰胺抑制作用的研究

[目的]探讨不同种类果蔬汁及其加工残渣对油炸食品中丙烯酰胺的影响.[方法]以中式油炸食品自制油条为研究对象,通过添加7种果蔬汁及其加工残渣,研究其对油炸食品中丙烯酰胺的抑制作用.[结果]试验得出,果蔬种类的不同,其对丙烯酰胺的作用效果是不同的.其中,西红柿汁的丙烯酰胺抑制作用效果最好,对丙烯酰胺的抑制作用达到97％,且制成的油炸食品口感色泽俱佳.[结论]研究可为果蔬加工废料的二次应用提供一个安全、科学的应用途径.

Effects of Fruit and Vegetable Extracts on the Inhibition of Acrylamide in Fried Food

[Objective] To discuss effects of fruit and vegetable extracts on the inhibition of acrylamide in fried food.[Method] With deepfried dough sticks as study object,through adding 7 kinds of fruit and vegetable extracts,the inhibition on acrylamide in fried food was studied.[Result] The results showed that different vegetables and fruits have various inhibition effects on acrylamide.Tomato juice has the best inhibition effect,up to 97％,taste and color of the fried food are both good.[Conclusion] The study can provide a safety and scientific application way of the second application of fruit and vegetable processing waste.