Study On The Formation And Control Of Acrylamide In Yam Hot Processing

since 2002 Acrylamide was found in the food caused wide attention, the acrylamide in foods is mainly that by aspartic acid and reducing sugar in maillard reaction, as the product after high temperature processing, while the yam is one of our traditional public health care ingredients, both can only as a vegetable and can be used as a kind of medicinal herbs medicine, use value is very high. Now common processing method and technology of yam have more research for the heat treatment category, in the process of yam thermal acryloyl have acrylamide formation and produce a small amount of no more research. This paper mainly studied the influence of acrylamide production factors, then studied the acrylamide in spray drying, hot air drying, Fried yam, the formation law of sandstorm, then on this basis, the spray drying, hot air drying and Fried yam slice of controlled process conditions to reduce acrylamide production, combined with the other senses, nutrition indicators for process optimization in order to achieve both can reduce the generation of acrylamide and does not affect the product quality, and add the frolic acid, catching, cysteine, CaCl₂ inhibition experiment was carried out in the high temperature frying way. The full text was divided into three parts?1.Observation of spray drying, hot air drying, Fried yam slice of three kinds of processing technology in the process of the formation of acrylamide, spray drying in the inlet air temperature increasing, and solid-liquid ratio increasing, the velocity under the condition of accelerating acrylamide could be increasing generation; Hot air drying processing of acrylamide in the process of production with the baking temperature, length of time of blanching, lemon concentration change, and when the hot air drying baking temperature below 80? and without the formation of acrylamide; Acrylamide in Fried yam slice processing technology of generation with the increase of frying temperature and increase with the rising of drying temperature, and feeling time at 120 min acrylamide generation in a lower position.2.According to the above data on spray drying, Fried yam and hot air drying acrylamide response surface experiments design, optimization of the process conditions of three kinds of processing way, but the process conditions to reduce the formation of acrylamide but does not guarantee product quality, then comprehensive nutrition indexes and sensory indexes again it is concluded that the optimal conditions for modeling optimization:spray drying for 10 ml/min in access to the velocity, inlet air temperature of 159 ?, and solid-liquid ratio for 1-0.7.Fried yam slice in frying temperature is 148?, the preliminary drying time is 122 min, preliminary drying temperature of 83.5 degrees is the best; Hot air drying on the baking temperature at 81 ?, blanching time of 0.5 min, citric acid 0.01% when there is no acrylamide amide formation and has a good product quality.3.Control processing way of process conditions can reduce the generation of acrylamide, but not completely eliminated, so the process of the Fried yam, added the ferulic acid, cysteine, catechism, CaCl₂ four kinds of additives, the inhibition experiment results show that the four kinds of additives on acrylamide have inhibition, cysteine, completely eliminate the effect of acrylamide with CaCl₂, but the price is higher cysteine, used in the process of production the CaCl₂ in reality will be more conducive to reducing the cost of production.