【摘要】 目的:了解油条铝残留量超标情况,为研制油条无铝配方提供依据。方法:根据国家颁发的食用添加剂目录中所规定使用的添加剂,经过遴选反复实验研制3种油条无铝配方。结果:研制开发成功油条无铝配方1、2、3,分别适用于不同经营户,食用油条无铝配方后,铝残留量合格率从4.8%升至100%。结论:油条无铝配方可替代传统配方,在市区全面推广的基础上全省应用推广。更多还原

【Abstract】 Objective To understand the situation of aluminum residue in deep-fired twisted dough sticks,and to provide basis for developing formula of free-aluminum.Methods Additives were selected according to the list of food additives issued by the state.Three free-aluminum formulas of deep-fried twisted dough sticks were developed after repeated experiments.Results Three successful formulas of free-aluminum 1,2,3 were applied to different operators respectively.After use of free-aluminum formula,the pass rate of aluminum residue went up from 4.8% to 100%.Conclusion The formula of free-aluminum might be used to replace the national standard formula.更多还原