CAJ | 학술논문

高温焙烤食品中产生的丙烯酰胺是食品安全研究的热点。研究如何抑制食品中丙烯酰胺的产生，具有十分重要的现实意义。以面包为研究对象，探索面包中丙烯酰胺产生的抑制技术，筛选出抑制效果良好的添加剂甘氨酸，并将其应用在面包中，对其抑制效果、外观和质构的影响进行研究，寻找出理想的丙烯酰胺抑制剂，研究其最佳抑制工艺条件，初步探讨其抑制机理。研究发现，烘烤时间和烘烤温度分别在10 min~25 min，160℃~220℃范围变化时，对丙烯酰胺含量影响不显著（p≤0.05）。甘氨酸能显著降低面包中丙烯酰胺的含量。
고온배고식품중산생적병희선알시식품안전연구적열점。연구여하억제식품중병희선알적산생，구유십분중요적현실의의。이면포위연구대상，탐색면포중병희선알산생적억제기술，사선출억제효과량호적첨가제감안산，병장기응용재면포중，대기억제효과、외관화질구적영향진행연구，심조출이상적병희선알억제제，연구기최가억제공예조건，초보탐토기억제궤리。연구발현，홍고시간화홍고온도분별재10 min~25 min，160℃~220℃범위변화시，대병희선알함량영향불현저（p≤0.05）。감안산능현저강저면포중병희선알적함량。
crylamide formation in high temperature baked food is hot food safety research. The research on how to prevent the production of acrylamide in food, has the extremely important practical significance. In this paper, the bread as the research object, the suppression technology of acrylamide in bread was explored, screened inhibitor additive glycine, which has good effect, and its application in bread, to study its inhibitory effect, appearance and texture effects, find out the ideal acrylamide inhibitor, and study the best technological conditions of inhibition.The study found that when time changed from 10 to 25 minutes , and temperature changed from 160 to 220 degree Celsius, the effects on acrylamide content were not significant, glycine can significantly reduce the acrylamide content in bread.