生物工程论文.doc

本科毕业论文(设计)
题目: Ca2+的预处理对油炸马铃薯中丙烯
酰胺的影响
院系: 生物与环境工程系
专业: 生物工程
姓名: 钱晓蕾
学号: 081501402037
指导教师: 秦晋颖
教师职称: 讲师
填写日期: 2012年 04 月 04 日
Ca2+的预处理对油炸马铃薯中丙烯酰胺的影响
摘要
目的油炸马铃薯由于它美味的味道和独特的口感受到越来越多人的喜爱,但是其中含有的丙烯酰胺对人体有巨大的损害,因此在不影响油炸马铃薯感官性状的前提下降低其中的丙烯酰胺是非常重要的一个内容。而本实验采用正交试验的方法,结合钙离子浓度、溶液浸泡温度、浸泡时间和干燥时间在油炸前综合处理马铃薯片,研究处理后的油炸马铃薯的褐变程度、风味、口感以及其丙烯酰胺的含量。方法通过加入钙离子,以浸泡时间、温度、浓度,干燥的时间为四个因素,各个因素分别设定3个水平建立正交试验表,通过正交试验表进行实验,以测定哪种方式最易降低油炸马铃薯中的丙烯酰胺的含量。结论(1)不同的钙离子浓度以及浸泡时间对于油炸马铃薯的褐变程度具有一定的影响,浓度与浸泡温度越大则褐变程度也越严重。同时CaC12溶液浸泡可以显著增加薯片的硬度,使油炸马铃薯的口感受到影响。(2)正交实验结果:钙离子降低丙烯酰胺的优选预处理条件(各因子优水平组合)为最佳Ca2+%,最佳浸泡温度为60℃,最佳浸泡温度为30min,最佳干燥时间为10min。该工艺条件下丙烯酰胺含量的峰面积可以降低到11463,%。(3)该方法显著的降低了丙烯酰胺的含量,并且用料便宜,方法简单,适合大规模的工业生产。
关键词:油炸马铃薯;丙烯酰胺;钙离子预处理;正交试验法
Ca2+ pretreatment to the influence of acrylamide in Fried potatoes

Abstract
Objective More and more people is found of fried potatoes delicious flavor and the unique taste, but the contains acrylamide have great damage to the human’s body,so in not influence the fried potatoes sensory properties under the prerequisite of the lower one of the acrylamide is one of important content. This experiment used the method of orthogonal test, combined with calcium ion concentration, temperature, soaking time solution soaking and drying time before in Fried synthesis processing chips, research browning level , flavor, taste, and the content of acrylamide of the fried By adding calcium ions, to soak time, temperature, concentration, dry time for four factors, various factors were set three level establish the orthogonal experiment table, through orthogonal test table experiment, which way to determine the most easily reduce fried potatoes in the content of acrylamide .Conclusion (1) Different calcium ion concentration soaking time and for the fried potatoes browning level has certain effect, the greater the temperature and concentration soaking browning level is also the more serious. At the same time CaC12 solution immerse can signifi