【摘要】 以还原糖含量为评价指标,还原糖的含量通过DNS法测得,旨在研究不同热烫处理在降低马铃薯片中还原糖含量方面的作用,从而抑制切片型薯片油炸过程中致癌物质丙烯酰胺的生成。在单因素实验的基础上进行正交实验,考察热烫温度和时间两个因素在降低还原糖含量方面的作用。结果表明,热烫处理的最佳工艺条件为:热烫温度75℃、热烫时间135s。更多还原

【Abstract】 The content of reducing sugar was taken as evaluation standard,and the content of reducing sugar was measured by DNS method.To study how different the blanching treatment played a role of reducing the content of reducing sugar in potato tablets,thus inhibiting the formation of carcinogen-acryl amide during the process of fried slicing-type potato chips.On the basis of single-factor test,orthogonal design was applied to analyze the effect of blanching temperature and blanching time on reducing the content of reducing sugar.The results showed that the optimum blanching conditions:blanching temperature of 75℃,scalding time 135s.更多还原