论文部分内容阅读
Reducing sugars and asparagines are the precursors for formation of acrylamide and the main factors for influencing acrylamide formation.Reduction of their concentration may inhibit the formation of acrylamide in potato chips effictively.An effective technology of removing reducing sugars and asparagines in fresh potato chipis were developed.Pretreatments of fresh potato chips,including immersing agents,temperature,time,and thickness of fresh potato chips and stiring were applied to remove reducing sugars and amino acid.The optimal technology for removing reducing sugars and asparagines was immersing fresh potato chips with thickness of 2mm in water at 80℃ for 25min under constant stiring; Under this condition,the reducing sugars and asparagines decreased 71.02% and56.67% respectively.The acrylamide content of the compound potato chips,which was made in the potato powder,decreased 65.63%.