| 传统烧鸡中丙烯酰胺含量的测定及工艺改进研究 |
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| 引用本文： | 路建峰,陈春刚,牛生洋,张昂. 传统烧鸡中丙烯酰胺含量的测定及工艺改进研究[J]. 农产品加工．学刊, 2008, 0(8) |
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| 作者姓名： | 路建峰 陈春刚 牛生洋 张昂 |
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| 作者单位： | 河南科技学院,食品学院,河南,新乡,453003 |
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| 摘 要： | 试验用烤制上色代替传统烧鸡工艺中的油炸上色,确定了烧鸡烤制上色的最佳工艺条件为:烘烤温度230℃,糖液质量分数50%,时间8￣10min。利用高效液相色谱法比较了两种不同工艺下,烧鸡中的丙烯酰胺含量,实验表明,烤制上色能显著降低丙烯酰胺的含量(p<0.05)。
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| 关 键 词： | 丙烯酰胺 烧鸡 油炸 烤制 |
The Study of the Acrylamide Content And Improvement of Its Technology in Traditional Baking Chicken |
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| Lu Jianfeng,Chen Chungang,Niu Shengyang,Zhang Ang. The Study of the Acrylamide Content And Improvement of Its Technology in Traditional Baking Chicken[J]. Nongchanpin Jlagong.Xuekan, 2008, 0(8) |
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| Authors: | Lu Jianfeng Chen Chungang Niu Shengyang Zhang Ang |
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| Abstract: | In this paper,we improve the producing color technology of the traditional baking chicken by baking chicken instead of fried chicken. The optimal technology condition is that baking temperature is 230 centigrade,the concentration of sucrose is 50% and the baking time is 8~10 min. Comparing to two methods,we found that the acrylamide content of baking chicken is less than the fried chicken determining by HLPC method. There are significant difference between them(p<0.05). |
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| Keywords: | acrylamide fried chicken fry roast |
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